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THE USENET COOKBOOK (Recipes and food lore from the global village) A collection by the readers of USENET, from the newsgroup alt.gourmand. Edited by Brian K. Reid Palo Alto, California, U.S.A. decwrl!reid reid@decwrl.dec.com Printed 6 September 1993 Copyright (C) 1993 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distri- buted for direct commercial advantage, the USENET copyright notice, title, and publication date appear, and notice is given that copying is by permission of the USENET Community Trust. 1 INTRODUCTION(M) 27 Jun 1986 USENET Cookbook _T_h_e _n_e_w _e_l_e_c_t_r_o_n_i_c _i_n_t_e_r_d_e_p_e_n_d_e_n_c_e _r_e_c_r_e_a_t_e_s _t_h_e _w_o_r_l_d _i_n _t_h_e _i_m_a_g_e _o_f _a _g_l_o_b_a_l _v_i_l_l_a_g_e. -Marshall McLuhan, 1967 INTRODUCTION This is a community cookbook, from an invisible worldwide electronic community. Like all community cookbooks, it has the favorite recipes of the members of the community, suitably edited and organized. _T_h_e _U_S_E_N_E_T _C_o_o_k_b_o_o_k is a collection of the favorite recipes of USENET readers worldwide. USENET USENET is the network by which Unix computer users talk to each other. It is a worldwide net, made from computer-to-computer telephone links, linking some 500,000 people at 7,000 sites in 30 countries. Besides serving an obvious technical and scientific purpose, USENET is also a medium for linking worldwide social groups of people who share common interests. As an experiment in interactive electronic publication, some members of USENET decided in 1985 to make a cookbook of favorites from their ``global village''. Brian Reid of DEC Western Research in Palo Alto, California, organized the venture and wrote much of the requisite software. The _U_S_E_N_E_T _C_o_o_k_b_o_o_k is an online database distributed with the intention that it be published as a book. The _U_S_E_N_E_T _C_o_o_k_b_o_o_k is distributed with software that enables every user to make his own customized edition of it, leaving out the recipes that he has no interest in, and perhaps adding a few of his own that he hasn't yet submitted to the network. There will be many different versions and editions of it, all with the same title, and all copyrighted. Every user can choose whether to print the recipes in imperial units (cups and spoons) or in metric units. DISTRIBUTION The _U_S_E_N_E_T _C_o_o_k_b_o_o_k is distributed in the newsgroup named _a_l_t._g_o_u_r_m_a_n_d. It is a ``moderated'' newsgroup, which means that everything published in it must be approved by the moderator (editor). Readers submit recipes electronically by mailing them to the editor. He edits for style, form, and content, and performs conversion to or from metric units if neces- sary. The finished recipes are published in weekly batches, which are sent from Palo Alto every Thursday. PROCEDURE To participate, you will need to get _a_l_t._g_o_u_r_m_a_n_d at your site. A pack- age of software for using it is posted from time to time into _a_l_t._g_o_u_r_m_a_n_d. Get that software and install it on your machine; it will enable you to save recipes easily and to print cookbooks from them. To submit a recipe to the _U_S_E_N_E_T _C_o_o_k_b_o_o_k, mail its text to the news- group moderator, {_s_u_n,_p_y_r_a_m_i_d,_u_c_b_v_a_x,_d_e_c_v_a_x,_a_m_e_s,_h_p_l_a_b_s}!_d_e_c_w_r_l!_r_e_c_i_p_e_s (uucp) or _r_e_c_i_p_e_s@_d_e_c_w_r_l._D_E_C._C_O_M (internet). The news software at most sites will do this automatically if you try to post to _a_l_t._g_o_u_r_m_a_n_d. 2 27 Jun 1986 INTRODUCTION USENET Cookbook It's important that you tell us where you got the recipe from. It's ok if you cribbed it from a book or magazine or newspaper, but if you copy the words that you found there, you have probably violated a copyright. Copyright law is complex, and only a lawyer can reliably advise you on whether or not you are violating it, but in general if you rewrite a recipe, in your own words, even if you don't change the formula, then you are not infringing the copyright by submitting that recipe to the network. The copyright is on the words that explain the recipe, and not the recipe itself. COPYRIGHT The entire _U_S_E_N_E_T _C_o_o_k_b_o_o_k is copyright by the USENET Community Trust, which is a California organization formed for the purpose of holding the copyright. The purpose of this copyright is to prevent commercializa- tion of the Cookbook. Read the copyright notice on the title page. 3 INDEX(Recipes) 6 Sep 93 USENET Cookbook Vegetable and tofu A broccoli soup - hot or cold broc-bisque trifle 1000 calorie-a-bite trifle-1 A 10-day Sourdough cake sourdough-cake spirits 12-fruit compote with wigilia-13 cake A moist 2-layer chocolate layer choc-cake-5 covered) bars No-bake 3-layer (chocolate nanaimo-bars-2 toasting or eating/ A 7-grain bread for bread Austrian 8-layer chocolate cake prinz-torte Traditional Seder accompaniment charoset /a potent sweet alcoholic beverage advokaat almonds Algerian green beans with loubia-1 Almond Soup wigilia-7 sauce with buttered almonds /orange bourbonchicken-bourbn cookies with coconut and almonds Holiday coconut-drops Algerian green beans with almonds loubia-1 pie A holiday alternative to pumpkin pumpkin-cake-3 chocolate cheesecake Amaretto-amaretti cheesecake-7 graham flour,/ North American crackers with graham-crack Pheasant in the North American tradition pheasant-2 stuffed shells An American version of manicotti-1 Gumbo with chicken and Andouille sausage chicken-gumbo meat/bean chili Andy's own recipe for chili-3 tacos San Antonio, Texas style texmex-tacos Simple appetizer for summer days egg-mousse A tasty marinated fish appetizer from Mexico seviche dish A delicious appetizer or vegetable spinach-balls A high-cholesterol appetizer with shrimp,/ shrimp-bacon Delicious hot appetizers olive-puffs with oats on top Apple and orange pudding chaff One-crust apple crumb pie apple-pie-1 Easy baked apple dessert apple-crisp A simple, fragrant apple nut raisin bread apple-bread A quick substitute for apple pie apple-bake goodness Apple pie with sour cream apple-pie-2 Sugary, moist apple squares apple-squares chutney with tomatoes and apples A simple cookedchutney-2 raisins, cinnamon, and apples Egg noodles, noodle-kugel /cookies with cranberries, apples, and cinnamon cranb-cookies Baked apples with red wine wigilia-11 Applesauce jello salad applesauce-sld Cake with gumdrops, applesauce, raisins, and/ gumdrop-cake Chicken embalmed in apricot nectar chicken-aprict snack popular in southern Arizona /cheese tortillatucson-tostada Chicken broth with artichokes and poached/ oyster-soup Vegetable casserole with artichokes and spinach artichoke-cass breast Quick Asian-style chicken chicken-shant A light and simple asparagus soup asparag-soup-1 desert for failed Pavlova attempts Simple ambrosia 4 6 Sep 93 INDEX USENET Cookbook cake Aunt Georgie's chocolate sourmilk-cake Australian baked meat pie meat-pie-3 dish An Australian herbed meat herb-steak-1 dessert) Pavlova ( Australian meringue pavlova-1 dessert) Pavlova ( Australian meringue pavlova-2 A traditional Australian sweet snack choc-crackles chocolate cake Austrian 8-layer prinz-torte muffins Award-winning blueberry muffins-1 cheese, tomato, and beef/ Aztec soup: a simple soup-aztec Wilted cabbage salad with bacon cabbage-salad with raw eggs and Italian bacon Spaghetti carbonara-2 Creamed spinach with bacon crm-spinach-2 Pea soup with bacon pea-soup-1 with shrimp, cheese, and bacon /appetizer shrimp-bacon /with potatoes, eggs, bacon, and cheese potato-pie-1 Tagliatelle with bacon and cream tagliatelle mustard greens with bacon and onion Cookedmustard-greens Easy baked apple dessert apple-crisp wine Baked apples with red wigilia-11 Southern-Italian style baked chicken chicken-cacc-1 spiced cranberry sauce Baked chicken glazed with cranb-chicken bread casserole A baked egg, sausage, and breakfast-cas sauce Indonesian baked eggplant in chili eggplant-3 sauce and nuts Baked fruit with curry curried-fruit Australian baked meat pie meat-pie-3 (cookies) Baked oatmeal biscuits oatmeal-slice curry flavor Baked rice with a mild curried-rice loaf A baked salmon and spinach salmon-spinach pancakes Amazingly good baking-powder and yogurt yogurt-cakes /sweet and wonderful Balkan dessert baklava Savoury spice balls gateaux-pim Margaret's X-rated melon balls melon-balls-1 Zeek Rum Balls rlz-rum-balls mushroom soup Bamboo shoot, pork, and mandarin-soup Banana-nut bread banana-bread paprika Bananas with ham and ham-bananas and caloric lime-flavored bar cookies Delicious lime-bars Chewy rolled oatmeal bar cookies oatmeal-bars Pork ribs in peach tomato barbecue sauce peach-bbq Indonesian barbecued beef satay-1 marinated in lime: a/ Barbecued skirt steak fajitas carrot raisin and nut bars Chewy carrot-bars (chocolate covered) bars No-bake 3-layer nanaimo-bars-2 Delicious and nourishing bars for hiking or home muesli-bars /filling, and tasty bars for the trail hiker-bars with lime, chili, and basil Indonesian relishsambal-lilang chicken pieces with basil sauce Oven-bakedchicken-basil Basmati rice with carrots basmati-rice-1 with rosemary & tomato baste Leg of lamb leg-of-lamb-1 Cornish game hens basted in tarragon butter hens-tarragon Shrimp in coconut beer batter with dipping sauce coconut-shrimp for dessert A Bavarian plum delicacy zwetschgend chicken for outdoor BBQ Easy marinated chicken-micrn 5 INDEX 6 Sep 93 USENET Cookbook An easy bean casserole bean-cass-1 own recipe for meat/ bean chili Andy's chili-3 chili A Mexican meat and bean dish, similar to chalupa-1 casserole A vegetarian bean, rice, and cheese rice-bean-bake the U.S. Senate dining/ Bean soup as served in senate-soup A Hearty Bean Stew chuck-wagon prizewinning chili with beans A simple chili-4 of chili con carne with beans A variation chili-bean Tex-Mex style pinto beans. texmex-beans Tex-Mex style refried beans. texmex-refried Soup with black beans and ham hocks blackbean-soup many Caribbean countries Beans like they cook in cuban-beans Algerian green beans with almonds loubia-1 seasoned chopped beef Latin-American picadillo Indonesian barbecued beef satay-1 /casserole with beef and cheese tortilla-cass Danish cabbage and beef casserole cabbage-cass and tomato Simple beef casserole with plum plum-casserole marinade Broiled beef in a Chinese meat-marinade cheese, tomato, and beef soup /soup: a simplesoup-aztec and hearty vegetable beef soup A thick veg-soup-2 very simple, very good beef stir-fry Very hot,sesame-beef Sumptuous beef Stroganoff stroganoff-1 Double stout beer stout-double sauce Shrimp in coconut beer batter with dipping coconut-shrimp Pickled beets wigilia-3 sauce Beets in a tangy mustard beet-mustard Berry cobbler berry-cobbler chowder Betty Post's quick fish fish-chowder a potent sweet alcoholic beverage Egg-cognac: advokaat Simple, fluffy biscuits biscuits-1 Some not-so-plain biscuits buffet-biscuit Homemade meatless dog biscuits dog-biscuits Shortbread-like biscuits shortbread-1 Baked oatmeal biscuits (cookies) oatmeal-slice butter and coconut Biscuits (cookies) with butternuts Traditional Welsh biscuity cakes welshcakes Soup with black beans and ham hocks blackbean-soup Enchiladas with meat, black olives, and cheese enchiladas-2 Spicy Caribean Black-Eyed Peas and Rice black-eye-rice Mayonnaise made in a blender mayonnaise-1 Award-winning blueberry muffins muffins-1 A nice body and face soap soap Old-fashioned Christmas boiled pudding xmas-pudding snack with rum or bourbon /chocolate rum-balls /layered eggnog with bourbon and dark rum eggnog2 Chicken in orange bourbon sauce with/ chicken-bourbn Braided egg bread challah-2 onions, cloves,/ Indian braised chicken with chicken-korma white wine Braised veal shanks in osso-bucco Tasty muffins with bran and dried fruit bran-muffins-2 Easy and good bran muffins bran-muffins /and moist muffins with bran, raisins, nuts, and/ muffins-2 6 6 Sep 93 INDEX USENET Cookbook fragrant apple nut raisin bread A simple, apple-bread Banana-nut bread banana-bread dark whole-grain rye bread A sweet, bread-rye Ordinary white bread bread-white-1 A traditional Jewish bread challah-1 Braided egg bread challah-2 Jewish egg bread challah-3 and fattening garlic bread Addictive garlic-bread Quick and easy garlic bread garlic-bread-2 sourdough French bread An old-fashionedsour-french for making sourdough bread Starter culture sour-start German Christmas bread Traditional stollen Christmas Bread wigilia-10 Makes a meal with cheese, bread, and red wine. squash-soup stuffing with chestnuts, bread, and wine Poultrychestnut-stuff in the outback Bread as made by drovers damper A baked egg, sausage, and bread casserole breakfast-cas oatmeal A yeast bread for people who like oatmeal-bread eating plain A 7-grain bread for toasting or bread A dessert bread made from pumpkins pumpkin-bread pork filling Rye bread pie with fish and meat-pie-4 Uncooked fruit and bread pudding summer-pudding cinnamon chocolate bread pudding with choc-pudding-2 An earthy whole-wheat bread used for communion altar-bread cheese Corn bread with peppers and cornbread-1 Bread-like Passover rolls matzo-rolls Traditional Passover breakfast matzo-brei Eastern-style scrapple (a breakfast food like/ scrapple-1 Light and fluffy breakfast pancakes pancakes-2 Quick Asian-style chicken breast chicken-shant sauce Chicken breasts in tomato-lime chicken-lime /stir-fried chicken with broccoli and nuts chicken-stfry1 Addictive broccoli soup broccoli-soup cold A broccoli soup - hot or broc-bisque marinade Broiled beef in a Chinese meat-marinade with noodles in chicken broth Rice armenian-rice Rich homemade chicken broth chicken-broth poached oysters Chicken broth with artichokes and oyster-soup A basic brown soup stock beef-stock cookies with honey and brown sugar /chip choc-chip-3 Serious chocolate brownies brownies-2 Brownies in a skillet choc-pancakes frosting Very rich brownies with double brownies-1 potatoes, eggs, bacon,/ A brunch casserole with potato-pie-1 A rich chocolate Bundt cake chokladkaka course Salmon burgers for snack or main salmon-patties hens basted in tarragon butter Cornish game hens-tarragon Biscuits (cookies) with butter and coconut butternuts Simple butter cookies butter-cookies cheese Simple filled butter cookies with cream cbuttr-cookies Scampi in garlic butter sauce garlic-scampi orange bourbon sauce with buttered almonds /in chicken-bourbn Ultimate hot buttered rum recipe rum-toddy 7 INDEX 6 Sep 93 USENET Cookbook Grilled butterflied leg of lamb leg-of-lamb-3 Grilled butterflied leg of lamb leg-of-lamb-4 Grilled butterflied leg of lamb leg-of-lamb-5 make-it-yourself mix for buttermilk pancakes A pancake-mix carrot casserole Butternut squash and butternut-sqsh cookies Easy butterscotch oatmeal pan oat-squares a meringue top Butterscotch pudding with butterscotch Delicate and buttery sugar cookies sug-cookies-1 casserole Danish cabbage and beef cabbage-cass Cabbage and Potatoes cabbage-spuds sauce Filipino cabbage in garlic and soy poncit Wilted cabbage salad with bacon cabbage-salad A fruity cabbage saut'e cabbage+apples Cajun Catfish catfish-boil Medical center carrot cake UCLA carrotcake-2 A no-bake chocolate cake choc-cake-1 delicious chocolate cake Dangerously choc-cake-2 decadently rich chocolate cake A choc-cake-3 graham cracker chocolate cake. A no-bake choc-cake-4 2-layer chocolate layer cake A moist choc-cake-5 A rich chocolate Bundt cake chokladkaka European-style fruit cake A traditional fruit-cake-2 A French dessert cake lemon-pie Mississippi mud cake miss-mud-cake A light, delicate cake poppycake orange-flavored pound cake A luscious pound-cake-1 8-layer chocolate cake Austrian prinz-torte pumpkin upside-down cake Fluffy whipped pumpkin-cake-2 A 10-day Sourdough cake sourdough-cake Aunt Georgie's chocolate cake sourmilk-cake restaurant Coffee cake from Hobee's Haven coffee-cake-2 cheese A pound cake made with cream pound-cake-2 sour cream Coffee cake with cinnamon and coffee-cake-1 filling Carrot cake with cream cheese carrotcake-1 whipped/ A no-cooking cake with fruit and banana-cake applesauce, raisins, and/ Cake with gumdrops, gumdrop-cake Cantonese salty turnip cakes An easy recipe forturnip-cakes Welsh biscuity cakes Traditional welshcakes tasty bars for the trail Caloric, filling, and hiker-bars cookies Delicious and caloric lime-flavored bar lime-bars 1000 calorie-a-bite trifle trifle-1 A Favorite Canadian sweet nanaimo-bars-1 and/ Easy-to-make candies with chocolate truffles-3 An extremely rich candy pbutter-fudge cakes An easy recipe for Cantonese salty turnip turnip-cakes style Spaghetti carbonara, Neapolitan carbonara /like they cook in many Caribbean countries cuban-beans and Rice Spicy Caribean Black-Eyed Peas black-eye-rice A variation of chili con carne with beans chili-bean UCLA Medical center carrot cake carrotcake-2 cheese filling Carrot cake with cream carrotcake-1 Butternut squash and carrot casserole butternut-sqsh An old Welsh steamed carrot pudding carrot-pudding 8 6 Sep 93 INDEX USENET Cookbook bars Chewy carrot raisin and nut carrot-bars A simple and unusual carrot-cheese casserole carrots-gratin Basmati rice with carrots basmati-rice-1 Kugel with potatoes and carrots kugel-3 in cream/ Sweet potatoes, carrots and cranberries cranb-quiche An easy bean casserole bean-cass-1 egg, sausage, and bread casserole A baked breakfast-cas Greek vegetable casserole briami squash and carrot casserole Butternut butternut-sqsh Danish cabbage and beef casserole cabbage-cass and unusual carrot-cheese casserole A simple carrots-gratin onion, and tomato casserole /eggplant, eggplant-2 bean, rice, and cheese casserole A vegetarianrice-bean-bake Vegetable and fruit casserole for Passover tzimmes cheese A casserole made with jack jack-jubilee rice, and cheese A casserole of potatoes, delmonicos and spinach Vegetable casserole with artichokes artichoke-cass A simple Mexican-style casserole with beef and/ tortilla-cass frankfurters, vegetables/ Casserole with hotdog-cass tomato Simple beef casserole with plum and plum-casserole seeds Chicken casserole with poppy chicken-popsd eggs, bacon,/ A brunch casserole with potatoes, potato-pie-1 and/ An Italian vegetable casserole with spinach spinach-roll-1 cheese Eggplant casserole with tomato and eggplant-1 cheese Spinach casserole with yogurt and spinach-cass Cajun Catfish catfish-boil Spiced cauliflower cauliflower-2 mushrooms and/ Steamed cauliflower with cauliflower-1 vinaigrette Cooked celery root in celery-salad Mexican enchiladas Central Texas style texmex-enchil pea soup with shrimp and champagne Fine shrimp-soup World champion Texas red chili chili-5 Very easy and cheap spaghetti sauce spagh-sauce-2 butter cookies with cream cheese Simple filled cbuttr-cookies bread with peppers and cheese Corn cornbread-1 made with dandelions and cheese Dinner salad dandelions of potatoes, rice, and cheese A casserole delmonicos casserole with tomato and cheese Eggplant eggplant-1 meat, black olives, and cheese Enchiladas withenchiladas-2 vegetables and cheese /frankfurters, hotdog-cass casserole made with jack cheese A jack-jubilee with lots of meat and cheese A hearty lasagnelasagne-1 eggs, bacon, and cheese /with potatoes,potato-pie-1 cake made with cream cheese A pound pound-cake-2 with fruit and soft cheese /delicious dessertrhubarb-fool casserole with yogurt and cheese Spinach spinach-cass spinach pie with ham and cheese A rich spinach-pie with spinach and cheese /casserole spinach-roll-1 casserole with beef and cheese /Mexican-style tortilla-cass /appetizer with shrimp, cheese, and bacon shrimp-bacon /and easy chicken with cheese and marinara chicken-marnar wine. Makes a meal with cheese, bread, and red squash-soup /bean, rice, and cheese casserole rice-bean-bake 9 INDEX 6 Sep 93 USENET Cookbook vegetarian spinach and cheese curry Indian spinach-curry A hot spicy party cheese dip hot-cheese-dip cupcakes with a cream cheese filling Chocolateblackbottom Carrot cake with cream cheese filling carrotcake-1 flavor Cheese fondue with curry fondue-1 Greatest macaroni and cheese in the universe mac-and-cheese A simple cherry cream cheese pie cherrycheese-1 Greek spinach and cheese pie spanakopita Greek spinach and feta cheese pie spanakopita-2 sour cream A salmon and cheese pie flavored with salmon-pie and cranberries in cream cheese quiche /carrotscranb-quiche shell Cheese soup in a pumpkin cheese-soup1 Aztec soup: a simple cheese, tomato, and beef/ soup-aztec corn A spicy soup with cheese, tomatoes, and tortilla-soup popular in/ A toasted cheese tortilla snack tucson-tostada Simple cheese-and-tomato lasagna lasagna-4 Legendary cheesecake cheesecake-1 Picture-perfect chocolate cheesecake cheesecake-2 Restaurant-style cheesecake cheesecake-3 Ultimate cheesecake cheesecake-4 decadent chocolate chip cheesecake A truly cheesecake-6 /chocolate cheesecake cheesecake-7 Food processor cheesecake cheesecake-8 pumpkin flavor A cheesecake rich with pumpkin-cake wonderful crust A moist cheesecake with a cheesecake-5 crust Spinach and cheeses in a puff pastry spinach-pastry Pilaf with sour cherries and lentils cherry-pilaf An extremely quick cherry cobbler dessert quick-cobbler A simple cherry cream cheese pie cherrycheese-1 A rich chocolate/ cherry pie blkforest-pie with spinach and water chestnuts Party dip spinach-dip Poultry stuffing with chestnuts, bread, and/ chestnut-stuff gingerbread, soft and chewy Traditional gingerbread nut bars Chewy carrot raisin and carrot-bars cookies Chewy rolled oatmeal bar oatmeal-bars style baked chicken Southern-Italianchicken-cacc-1 Succulent and easy chicken chicken-wbacon sausage Gumbo with chicken and Andouille chicken-gumbo Quick Asian-style chicken breast chicken-shant tomato-lime sauce Chicken breasts in chicken-lime Rice with noodles in chicken broth armenian-rice Rich homemade chicken broth chicken-broth artichokes and poached/ Chicken broth with oyster-soup poppy seeds Chicken casserole with chicken-popsd Chicken curry chicken-curry An Easy-to-prepare chicken curry chicken-curry2 A simple chicken curry chicken-curry4 Spicy chicken curry chicken-vindal and red/ An Indian-style chicken dish with yogurt chicken-yogurt apricot nectar Chicken embalmed in chicken-aprict Easy marinated chicken for outdoor BBQ chicken-micrn Chicken fruit salad curry chicken-curry3 spiced cranberry/ Baked chicken glazed with cranb-chicken 10 6 Sep 93 INDEX USENET Cookbook sauce Chicken in a spicy peanut chicken-peanut Chicken in a wine sauce chicken-wine sauce with buttered/ Chicken in orange bourbon chicken-bourbn sauce Crispy chunks of chicken in sweet lemon chicken-lemon grapes and orange Chicken in wine with chicken-grape mole sauce Chicken or duck in hot chicken-mole-2 Tomato salsa for chicken or fish salsa-1 sauce Oven-baked chicken pieces with basil chicken-basil Chinese seasonings Chicken salad with chicken-salad1 Greek style egg & lemon chicken soup avgolemono and vegetables Roast chicken stuffed with rice chicken-stuff A spicy peanut sauce for chicken, tempeh, or tofu peanut-sauce-1 Spaghetti squash in a chicken tetrazzini spag-squash cream sauce Saut'ed chicken with a tarragon chicken-tarrag nuts Chinese stir-fried chicken with broccoli and chicken-stfry1 A quick and easy chicken with cheese and/ chicken-marnar Filipino chicken with garlic chicken-adobo hot peppers Chicken with garlic and chicken-asian nuts and/ Quick and easy chicken with macadamia chicken-macad cloves,/ Indian braised chicken with onions, chicken-korma and soya sauce Chicken with pineapple chicken-pine1 cinnamon Chicken with tomatoes and chicken-cinn-1 Stir-fried chicken with vegetables chick-kung-pao Chicken with white sauce chick-milan Greek style chick-pea soup chickpea-soup and bean dish, similar to chili A Mexican meat chalupa-1 (and hot) Texas-style chili A hearty chili-1 A mild, hearty chili chili-2 own recipe for meat/bean chili Andy's chili-3 World champion Texas red chili chili-5 A hearty, hot and tasty chili chili-6 High-energy microwave chili chili-7 /relish with lime, chili, and basil sambal-lilang beans A variation of chili con carne with chili-bean Zucchini with ginger and chili peppers zucchini-ging An easier way to make chili rellenos relleno-cass baked eggplant in chili sauce Indonesianeggplant-3 A simple prizewinning chili with beans chili-4 relish Fried chili-pepper sambal sambal-bajak make at home A nice Chinese dinner you can chicken-ssour1 Broiled beef in a Chinese marinade meat-marinade a pork roast A Chinese method of cooking red-pork Chicken salad with Chinese seasonings chicken-salad1 Delicious Northern Chinese snack and/ potstickers Popular Szechuan Chinese soup hotsour-soup-2 The original Chinese spaghetti chinese-spagh chicken with broccoli/ Chinese stir-fried chicken-stfry1 with a spicy peanut/ Chinese-style noodles peanut-noodles fresh eggplant A simple Chinese-style recipe for eggplant-4 truly decadent chocolate chip cheesecake A cheesecake-6 thick, crunchy chocolate chip cookies Rich, choc-chip-2 Fields makes Chocolate chip cookies like Mrs. choc-chip-1 and brown/ Chocolate chip cookies with honey choc-chip-3 11 INDEX 6 Sep 93 USENET Cookbook of coconut and chocolate chips /combination coco-chips Thick, rich Spanish hot chocolate spanish-cocoa Easy-to-make candies with chocolate and creamcheese truffles-3 peanutbutter holiday/ Chocolate and bon-bons with cinnamon chocolate bread pudding choc-pudding-2 Serious chocolate brownies brownies-2 A rich chocolate Bundt cake chokladkaka A no-bake chocolate cake choc-cake-1 Dangerously delicious chocolate cake choc-cake-2 A decadently rich chocolate cake choc-cake-3 A no-bake graham cracker chocolate cake. choc-cake-4 Austrian 8-layer chocolate cake prinz-torte Aunt Georgie's chocolate cake sourmilk-cake Picture-perfect chocolate cheesecake cheesecake-2 Amaretto-amaretti chocolate cheesecake cheesecake-7 A truly decadent chocolate chip cheesecake cheesecake-6 Rich, thick, crunchy chocolate chip cookies choc-chip-2 like Mrs. Fields makes Chocolate chip cookies choc-chip-1 with honey and brown/ Chocolate chip cookies choc-chip-3 /of coconut and chocolate chips coco-chips French-style chocolate confectionery truffles-1 Classic chocolate confectionery truffles-2 powdered sugar coating Chocolate cookies with snowball-2 No-bake 3-layer ( chocolate covered) bars nanaimo-bars-2 Chocolate covered cotton truffles-milo Chocolate cream slices choc-slices cream cheese filling Chocolate cupcakes with a blackbottom A high-cholesterol chocolate dessert choc-pudding-1 Passover Rich chocolate dessert for choc-nut-torte Rich fattening chocolate fudge fudge-1 A moist 2-layer chocolate layer cake choc-cake-5 Decadent chocolate mint pie frango-pie A rich but not cloying chocolate mousse mousse-choc-1 Sinful and light mint chocolate mousse mousse-choc-2 Extremely quick and easy chocolate mousse mousse-choc-3 A rich chocolate no-bake cookie cognac-cookies No-bake chocolate oatmeal cookies oatmeal-fudge A rich chocolate pie choc-pie-1 Chocolate rum truffles rum-balls-2 or bourbon Intoxicating chocolate snack with rum rum-balls Very simple chocolate truffles truffles-4 A rich chocolate/cherry pie blkforest-pie Latin-American seasoned chopped beef picadillo My mother's chopped liver chopped-liver2 Mom used to make Chopped liver just like chopped-liver peanut-butter sauce Pork chops in mushroom pork-chops-2 and onion Pork chops simmered in tomato pork-chops-1 Betty Post's quick fish chowder fish-chowder sausages A rich creamy chowder with corn and corn-chowder-2 Old-fashioned Christmas boiled pudding xmas-pudding Traditional German Christmas bread stollen Christmas Bread wigilia-10 with/ Traditional Greek Christmas cookies coated kourabiedes 12 6 Sep 93 INDEX USENET Cookbook in/ Traditional greek Christmas cookies soaked melomacarona Christmas Eve Kutia wigilia-6 Rolled cookies for the Christmas holidays rolled-cookies A southern-hemisphere Christmas plum pudding xmas-icecream sweet lemon sauce Crispy chunks of chicken in chicken-lemon An easy chutney with no cooking chutney-raw apples A simple cooked chutney with tomatoes and chutney-2 Chicken with tomatoes and cinnamon chicken-cinn-1 bread pudding with cinnamon chocolate choc-pudding-2 cranberries, apples, and cinnamon /cookies withcranb-cookies graham flour, honey, and cinnamon /crackers withgraham-crack Egg noodles, raisins, cinnamon, and apples noodle-kugel Coffee cake with cinnamon and sour cream coffee-cake-1 spaghetti Garlic, clam, and tomato spagh-clam-1 /chicken with onions, cloves, and ginger chicken-korma /Greek Christmas cookies coated with powdered/ kourabiedes cookie with a sugar coating /holiday snobol-cookies with powdered sugar coating /cookies snowball-2 Berry cobbler berry-cobbler An extremely quick cherry cobbler dessert quick-cobbler snack to be eaten with cocktail sauce A spicysausage-balls (cookies) with butter and coconut Biscuits butternuts applesauce, raisins, and coconut /with gumdrops,gumdrop-cake Holiday cookies with coconut and almonds coconut-drops /fattening combination of coconut and chocolate/ coco-chips dipping sauce Shrimp in coconut beer batter with coconut-shrimp A rich pudding with salt cod, eggs, and milk cod-pudding Haven restaurant Coffee cake from Hobee's coffee-cake-2 and sour cream Coffee cake with cinnamon coffee-cake-1 A broccoli soup - hot or cold broc-bisque Watercress soup, hot or cold watercresssoup A cold dip dill-dip cold, enriched porridge muesli-1 Mildly spicy cold noodles cold-noodles Easy spicy-hot cold noodles for summer noodles-spicy A cold pasta dish curry-salad A rich vegetable soup for cold weather veg-soup-1 and spinach soup for a cold winter day /potatospud-spin-soup variations Coleslaw in many coleslaw-1 and/ A nicely fattening combination of coconut coco-chips bread used for communion /whole-wheataltar-bread 12-fruit compote with spirits wigilia-13 Waffle ice-cream cone, pizelles waffle-cone French-style chocolate confectionery truffles-1 Classic chocolate confectionery truffles-2 An oriental-style cook-at-the-table dinner sukiyaki-1 A rich chocolate no-bake cookie cognac-cookies Nut-butter holiday cookie with a sugar/ snobol-cookies Frosted cookie-cutter cookies xmas-stars Norwegian wreath cookies berlinerkranz Simple butter cookies butter-cookies crunchy chocolate chip cookies Rich, thick, choc-chip-2 super-rich holiday cookies Super-sweet, coconut-joys 13 INDEX 6 Sep 93 USENET Cookbook Simple peanut-butter cookies cookies-pb Ginger cookies ginger-cookies Russian Cookies kolachki caloric lime-flavored bar cookies Delicious and lime-bars Chewy rolled oatmeal bar cookies oatmeal-bars high-fiber oatmeal drop cookies. Delicious oatmeal-cook-1 No-bake chocolate oatmeal cookies oatmeal-fudge Baked oatmeal biscuits ( cookies) oatmeal-slice butterscotch oatmeal pan cookies Easy oat-squares Texas-style creamy pecan cookies pecan-pralines Rich shortbread cookies shortbread-3 and buttery sugar cookies Delicate sug-cookies-1 Rolled, walnut-filled cookies walnut-horns Frosted cookie-cutter cookies xmas-stars powdered/ /Greek Christmas cookies coated with kourabiedes holidays Rolled cookies for the Christmas rolled-cookies makes Chocolate chip cookies like Mrs. Fields choc-chip-1 should have made Cookies like what Mom choc-chip-4 syrup /greek Christmas cookies soaked in honey melomacarona coconut Biscuits ( cookies) with butter and butternuts almonds Holiday cookies with coconut and coconut-drops apples, and/ Moist cookies with cranberries, cranb-cookies Simple filled butter cookies with cream cheese cbuttr-cookies brown/ Chocolate chip cookies with honey and choc-chip-3 sugar coating Chocolate cookies with powdered snowball-2 Indian lamb dish with coriander /popular Northlamb-coriander spinach, mushrooms and corn /lasagne with lasagne-2 cheese, tomatoes, and corn A spicy soup withtortilla-soup rich creamy chowder with corn and sausages A corn-chowder-2 and cheese Corn bread with peppers cornbread-1 A hearty corn soup corn-chowder Southwestern style herbed cornbread turkey stuffing cornbread-stuf in tarragon butter Cornish game hens basted hens-tarragon in fruit and sugar Cornish game hens stewed autumn-hens from the UP Cornish-style meat pies meat-pie-2 Chocolate covered cotton truffles-milo burgers for snack or main course Salmon salmon-patties 3-layer (chocolate covered) bars No-bake nanaimo-bars-2 Chocolate covered cotton truffles-milo Incredible crab or shrimp dip crab-butter A no-bake graham cracker chocolate cake. choc-cake-4 flour,/ North American crackers with graham graham-crack Moist cookies with cranberries, apples, and/ cranb-cookies /potatoes, carrots and cranberries in cream/ cranb-quiche nut-bread A festive cranberry orange cranb-bread-1 dressing Molded fresh cranberry relish with cranb-relish-2 horseradish Frozen cranberry relish with cranb-relish-3 glazed with spiced cranberry sauce /chickencranb-chicken Homemade cranberry sauce cranb-sauce-1 with fruit and whipped cream A no-cooking cakebanana-cake with cinnamon and sour cream Coffee cake coffee-cake-1 Creamed spinach with sour cream crm-spinach Hot fudge sauce for ice cream hot-fudge-1 14 6 Sep 93 INDEX USENET Cookbook pie flavored with sour cream /salmon and cheesesalmon-pie spinach, leek, and sour cream /party dip with spinach-dip-2 with bacon and cream Tagliatelle tagliatelle Pickled Herring in Sour Cream wigilia-4 Ladyfingers with cream and rum zuccotto filling Omelet with cream and smoked fish omelet-1 butter cookies with cream cheese /filled cbuttr-cookies A pound cake made with cream cheese pound-cake-2 Chocolate cupcakes with a cream cheese filling blackbottom Carrot cake with cream cheese filling carrotcake-1 A simple cherry cream cheese pie cherrycheese-1 /and cranberries in cream cheese quiche cranb-quiche way to make whipped cream extra yummy /simplewhipped-cream Apple pie with sour cream goodness apple-pie-2 Easy cream of spinach soup spinach-soup chicken with a tarragon cream sauce Saut'ed chicken-tarrag Chocolate cream slices choc-slices with chocolate and creamcheese /candies truffles-3 bacon Creamed spinach with crm-spinach-2 cream Creamed spinach with sour crm-spinach spinach soup for/ A rich cream-style potato and spud-spin-soup and sausages A rich creamy chowder with corn corn-chowder-2 Texas-style creamy pecan cookies pecan-pralines in sweet lemon sauce Crispy chunks of chicken chicken-lemon A soup with crispy tortillas tortilla-soup2 One-crust apple crumb pie apple-pie-1 cookies Rich, thick, crunchy chocolate chip choc-chip-2 granola A crunchy sesame seed granola with a wonderful crust A moist cheesecakecheesecake-5 eggs in a sausage/oatmeal crust Hardboiled eggs-scotch cheeses in a puff pastry crust Spinach and spinach-pastry A rough, livery, crusty scrapple scrapple-2 A very sweet cucumber pickle cuke-chunks mideast-style sauce with cucumbers and yogurt Acucumber-sauce sourdough bread Starter culture for making sour-start cheese filling Chocolate cupcakes with a cream blackbottom Chicken curry chicken-curry Easy-to-prepare chicken curry An chicken-curry2 Chicken fruit salad curry chicken-curry3 A simple chicken curry chicken-curry4 Spicy chicken curry chicken-vindal An Indian-style meat curry meat-curry spinach and cheese curry Indian vegetarianspinach-curry Baked rice with a mild curry flavor curried-rice Cheese fondue with curry flavor fondue-1 Baked fruit with curry sauce and nuts curried-fruit and spices-good lamb curry substitute /yogurtyam-curry A rich Mexican custard flan Exquisite New Zealand custard dessert spanish-cream A marinade for any cut of lamb lamb-marinade1 Dinner salad made with dandelions and cheese dandelions chocolate cake Dangerously delicious choc-cake-2 casserole Danish cabbage and beef cabbage-cass 15 INDEX 6 Sep 93 USENET Cookbook eggnog with bourbon and dark rum /layered eggnog2 bread A sweet, dark whole-grain rye bread-rye bran, raisins, nuts, and dates /moist muffins withmuffins-2 appetizer for summer days Simple egg-mousse cake A decadently rich chocolate choc-cake-3 A Bavarian plum delicacy for dessert zwetschgend A thoroughly decadent desert cherry-hazlnut attempts Simple desert for failed Pavlova ambrosia Easy baked apple dessert apple-crisp and wonderful Balkan dessert /incredibly sweetbaklava chocolate dessert /high-cholesterolchoc-pudding-1 (Australian meringue dessert) Pavlova pavlova-1 (Australian meringue dessert) Pavlova pavlova-2 A quick pear dessert pear-mice quick cherry cobbler dessert An extremely quick-cobbler New Zealand custard dessert Exquisite spanish-cream A sweet and tart dessert straw-rhu-pie plum delicacy for dessert A Bavarian zwetschgend pumpkins A dessert bread made from pumpkin-bread A French dessert cake lemon-pie Rich chocolate dessert for Passover choc-nut-torte Traditional lime pie dessert from the Florida/ key-lime-pie soft cheese A delicious dessert with fruit and rhubarb-fool A Greek dessert with semolina halvas A low-calorie frozen dessert with yogurt and/ yogurt-froz-1 mushroom soup A rich dill, paprika and mushroom-soup2 Swedish dill-cured salmon gravlax served in the U.S. Senate dining room Bean soup assenate-soup fruit relish for holiday dinners A cranb-relish Incredible crab or shrimp dip crab-butter A cold dip dill-dip A hot spicy party cheese dip hot-cheese-dip water chestnuts Party dip with spinach and spinach-dip and sour/ Simple party dip with spinach, leek, spinach-dip-2 coconut beer batter with dipping sauce Shrimp incoconut-shrimp Homemade meatless dog biscuits dog-biscuits Very rich brownies with double frosting brownies-1 Double stout beer stout-double Simple pizza dough pizza-dough-1 cranberry relish with dressing Molded fresh cranb-relish-2 oil and vinegar salad dressing A mild rocket-salad muffins with bran and dried fruit Tasty bran-muffins-2 holiday party eggnog drink A potent eggnog1 refreshing Indian summer drink A mango-shake high-fiber oatmeal drop cookies. Deliciousoatmeal-cook-1 Bread as made by drovers in the outback damper Chicken or duck in hot mole sauce chicken-mole-2 Steamed dumplings (meatballs) shu-mei rellenos An easier way to make chili relleno-cass San Felese Easter pie pizza-rustica breakfast food like/ Eastern-style scrapple (a scrapple-1 sauce Very easy and cheap spaghetti spagh-sauce-2 muffins Easy and good bran bran-muffins 16 6 Sep 93 INDEX USENET Cookbook Easy baked apple dessert apple-crisp An easy bean casserole bean-cass-1 pan cookies Easy butterscotch oatmeal oat-squares Succulent and easy chicken chicken-wbacon and marinara A quick and easy chicken with cheese chicken-marnar macadamia nuts/ Quick and easy chicken with chicken-macad Extremely quick and easy chocolate mousse mousse-choc-3 cooking An easy chutney with no chutney-raw soup Easy cream of spinach spinach-soup Quick and easy garlic bread garlic-bread-2 A quick and easy Hollandaise sauce hollandaise-1 An Easy Lamb Stew lamb-cacci for outdoor BBQ Easy marinated chicken chicken-micrn Quick and easy mushroom soup mushroom-soup Easy onion soup onion-soup-1 soup an easy quick tummy-warming beer-chs-soup salty turnip cakes An easy recipe for Cantonese turnip-cakes noodles for summer Easy spicy-hot cold noodles-spicy curry An Easy-to-prepare chicken chicken-curry2 A spicy snack to be eaten with cocktail sauce sausage-balls bread for toasting or eating plain A 7-grainbread Greek style egg & lemon chicken soup avgolemono Braided egg bread challah-2 Jewish egg bread challah-3 A sweet egg noodle kugel noodle-kugel-3 cinnamon, and apples Egg noodles, raisins, noodle-kugel casserole A baked egg, sausage, and bread breakfast-cas sweet alcoholic beverage Egg-cognac: a potent advokaat Greek egg-lemon soup avgolemono-2 Wonderful eggnog eggnog3 A potent holiday party eggnog drink eggnog1 dark/ Traditional layered eggnog with bourbon and eggnog2 recipe for fresh eggplant /Chinese-styleeggplant-4 sausage, mushrooms, and eggplant /sauce with spagh-sauce-1 tomato and cheese Eggplant casserole with eggplant-1 Indonesian baked eggplant in chili sauce eggplant-3 tomato casserole Indian eggplant, onion, and eggplant-2 vinaigrette Eggplant relish relish-1 enchiladas with eggs New-Mexico-style enchiladas-1 Spaghetti with raw eggs and Italian bacon carbonara-2 pudding with salt cod, eggs, and milk A rich cod-pudding /casserole with potatoes, eggs, bacon, and cheese potato-pie-1 crust Hardboiled eggs in a sausage/oatmeal eggs-scotch sauce Eggs poached in mushroom eggs-shrooms nectar Chicken embalmed in apricot chicken-aprict Texas style Mexican enchiladas Central texmex-enchil New-Mexico-style enchiladas with eggs enchiladas-1 black olives, and cheese Enchiladas with meat, enchiladas-2 cold, enriched porridge muesli-1 /dish smothered in escargot and mushrooms snail-pizza traditional sabbath stew European Jewish sabbath-stew A traditional European-style fruit cake fruit-cake-2 17 INDEX 6 Sep 93 USENET Cookbook Christmas Eve Kutia wigilia-6 lip smackin' pickles you ever tasted. The most sour-pickles-1 spaghetti sauce with/ An exotically spiced spagh-sauce-3 custard dessert Exquisite New Zealand spanish-cream way to make whipped cream extra yummy A simple whipped-cream fruitcake An extravagant traditional fruit-cake-1 A nice body and face soap soap Simple desert for failed Pavlova attempts ambrosia the founder of Pepperidge Farm /recipe from bread-stuff-1 in lime: a Tex-Mex favorite /steak marinatedfajitas A Favorite Canadian sweet nanaimo-bars-1 San Felese Easter pie pizza-rustica nut-bread A festive cranberry orange cranb-bread-1 Greek spinach and feta cheese pie spanakopita-2 chip cookies like Mrs. Fields makes Chocolatechoc-chip-1 garlic and soy sauce Filipino cabbage in poncit garlic Filipino chicken with chicken-adobo with cream cheese Simple filled butter cookies cbuttr-cookies A triangular filled pastry hamantashen and champagne Fine pea soup with shrimp shrimp-soup Finnish meat pie meat-pie-1 Spicy Moroccan fish moroccan-fish salsa for chicken or fish Tomato salsa-1 Rye bread pie with fish and pork filling meat-pie-4 Mexico A tasty marinated fish appetizer from seviche Betty Post's quick fish chowder fish-chowder with cream and smoked fish filling Omelet omelet-1 garlic/pecan sauce Fish in a hot hot-fanny-1 Fish in horseradish sauce wigilia-1 with snow peas in fish sauce /scallops scallops-1 Marseille style fish soup bouillabaisse Greek smoked fish-roe pate taramosalata-1 A classic souffle, flavored with maple syrup maple-souffle A salmon and cheese pie flavored with sour cream salmon-pie lime pie dessert from the Florida Keys Traditionalkey-lime-pie A Pumpkin Pie with flour pumpkin-pie-3 /crackers with graham flour, honey, and/ graham-crack Simple, fluffy biscuits biscuits-1 Light and fluffy breakfast pancakes pancakes-2 upside-down cake Fluffy whipped pumpkin pumpkin-cake-2 Cheese fondue with curry flavor fondue-1 stuffing recipe from the founder of Pepperidge/ Abread-stuff-1 bread A simple, fragrant apple nut raisin apple-bread Fragrant lamb stew lamb-stew-1 and/ Casserole with frankfurters, vegetables hotdog-cass old-fashioned sourdough French bread An sour-french A French dessert cake lemon-pie confectionery French-style chocolate truffles-1 herbs and seeds A French-style mixture of herb-blend-1 with dressing Molded fresh cranberry relish cranb-relish-2 Chinese-style recipe for fresh eggplant A simpleeggplant-4 Generic fresh fruit salad fruit-salad Fresh fruit soup fruit-soup 18 6 Sep 93 INDEX USENET Cookbook relish Fried chili-pepper sambal sambal-bajak with marinara Fried mozzarella sticks mozz-fried Garlic fried potatoes patatas-pobres cookies Frosted cookie-cutter xmas-stars rich brownies with double frosting Very brownies-1 with horseradish Frozen cranberry relish cranb-relish-3 yogurt and/ A low-calorie frozen dessert with yogurt-froz-1 with bran and dried fruit Tasty muffins bran-muffins-2 dessert with yogurt and fruit /low-calorie frozenyogurt-froz-1 Uncooked fruit and bread pudding summer-pudding Holiday stuffing with fruit and nuts chicken-stuff2 A delicious dessert with fruit and soft cheese rhubarb-fool game hens stewed in fruit and sugar Cornishautumn-hens A no-cooking cake with fruit and whipped cream banana-cake European-style fruit cake A traditionalfruit-cake-2 Passover Vegetable and fruit casserole for tzimmes seedless grapes Fruit pie made from green grape-pie dinners A fruit relish for holiday cranb-relish Generic fresh fruit salad fruit-salad Chicken fruit salad curry chicken-curry3 Fresh fruit soup fruit-soup A quick fruit tart pie fruit-tart and nuts Baked fruit with curry sauce curried-fruit extravagant traditional fruitcake An fruit-cake-1 saut'e A fruity cabbage cabbage+apples Rich fattening chocolate fudge fudge-1 Hot fudge sauce for ice cream hot-fudge-1 tarragon butter Cornish game hens basted in hens-tarragon and sugar Cornish game hens stewed in fruit autumn-hens Filipino chicken with garlic chicken-adobo Chicken with garlic and hot peppers chicken-asian Filipino cabbage in garlic and soy sauce poncit Sardines with garlic and tomato sardine-fry Addictive and fattening garlic bread garlic-bread Quick and easy garlic bread garlic-bread-2 Scampi in garlic butter sauce garlic-scampi spaghetti Garlic, clam, and tomato spagh-clam-1 Garlic fried potatoes patatas-pobres /meatballs in herb and garlic tomato sauce meatballs-1 Fish in a hot garlic/pecan sauce hot-fanny-1 Generic fresh fruit salad fruit-salad Aunt Georgie's chocolate cake sourmilk-cake Traditional German Christmas bread stollen Puffer'' German ``Kartoffel potato-pancake with onions, cloves, and ginger /braised chickenchicken-korma Zucchini with ginger and chili peppers zucchini-ging Ginger cookies ginger-cookies Best-ever gingerbread gingerbread-2 chewy Traditional gingerbread, soft and gingerbread cranberry/ Baked chicken glazed with spiced cranb-chicken Apple pie with sour cream goodness apple-pie-2 Southern Hungarian goulash goulash-1 cake. A no-bake graham cracker chocolate choc-cake-4 19 INDEX 6 Sep 93 USENET Cookbook /American crackers with graham flour, honey, and/ graham-crack A crunchy sesame seed granola granola made from green seedless grapes Fruit pie grape-pie Chicken in wine with grapes and orange chicken-grape A kind of gratin with potatoes jansson cheese in the universe Greatest macaroni and mac-and-cheese coated with/ Traditional Greek Christmas cookies kourabiedes soaked in/ Traditional greek Christmas cookies melomacarona vegetarian version of the Greek classic moussaka semolina A Greek dessert with halvas Greek egg-lemon soup avgolemono-2 pate Greek smoked fish-roe taramosalata-1 pie Greek spinach and cheese spanakopita cheese pie Greek spinach and feta spanakopita-2 soup Greek style chick-pea chickpea-soup chicken soup Greek style egg & lemon avgolemono Greek vegetable casserole briami Algerian green beans with almonds loubia-1 Fruit pie made from green seedless grapes grape-pie onion Cooked mustard greens with bacon and mustard-greens of lamb Grilled butterflied leg leg-of-lamb-3 of lamb Grilled butterflied leg leg-of-lamb-4 of lamb Grilled butterflied leg leg-of-lamb-5 Spicy grilled lamb on a skewer lamb-kebab A basic steamed rice for gumbo dishes rice-gumbo Andouille sausage Gumbo with chicken and chicken-gumbo raisins, and/ Cake with gumdrops, applesauce, gumdrop-cake Chinese snack and hacker's staple /Northernpotstickers A rich spinach pie with ham and cheese spinach-pie Bananas with ham and paprika ham-bananas Soup with black beans and ham hocks blackbean-soup A quick hamburger dish hamburger-pie sausage/oatmeal crust Hardboiled eggs in a eggs-scotch Coffee cake from Hobee's Haven restaurant coffee-cake-2 butter Cornish game hens basted in tarragon hens-tarragon sugar Cornish game hens stewed in fruit and autumn-hens Simple meatballs in herb and garlic tomato/ meatballs-1 Southwestern style herbed cornbread turkey/ cornbread-stuf An Australian herbed meat dish herb-steak-1 A French-style mixture of herbs and seeds herb-blend-1 Pickled Herring in Sour Cream wigilia-4 appetizer with shrimp,/ A high-cholesterol shrimp-bacon chocolate dessert A high-cholesterol choc-pudding-1 chili High-energy microwave chili-7 cookies. Delicious high-fiber oatmeal drop oatmeal-cook-1 and nourishing bars for hiking or home Deliciousmuesli-bars Coffee cake from Hobee's Haven restaurant coffee-cake-2 with black beans and ham hocks Soup blackbean-soup pumpkin pie A holiday alternative to pumpkin-cake-3 sugar coating Nut-butter holiday cookie with a snobol-cookies Super-sweet, super-rich holiday cookies coconut-joys coconut and almonds Holiday cookies with coconut-drops A fruit relish for holiday dinners cranb-relish 20 6 Sep 93 INDEX USENET Cookbook drink A potent holiday party eggnog eggnog1 with walnuts Holiday persimmon pudding persim-pudding oatmeal and molasses Holiday rolls with dark-rolls A simple New Mexican holiday stew pozole fruit and nuts Holiday stuffing with chicken-stuff2 A very simple holiday sweet potato pie sweepto-pie and peanutbutter holiday treat Chocolatebon-bons cookies for the Christmas holidays Rolled rolled-cookies A quick and easy Hollandaise sauce hollandaise-1 dinner you can make at home A nice Chinese chicken-ssour1 bars for hiking or home /and nourishing muesli-bars Rich homemade chicken broth chicken-broth Homemade cranberry sauce cranb-sauce-1 biscuits Homemade meatless dog dog-biscuits Homemade playdough playdough with macadamia nuts and honey /and easy chickenchicken-macad /chip cookies with honey and brown sugar choc-chip-3 /with graham flour, honey, and cinnamon graham-crack cookies soaked in honey syrup /Christmasmelomacarona cranberry relish with horseradish Frozen cranb-relish-3 Fish in horseradish sauce wigilia-1 Southern Hungarian goulash goulash-1 paprikash Hungarian potato potato-paprksh Hot fudge sauce for ice cream hot-fudge-1 Waffle ice-cream cone, pizelles waffle-cone wonderful Balkan/ An incredibly sweet and baklava with onions, cloves, and/ Indian braised chicken chicken-korma and tomato casserole Indian eggplant, onion, eggplant-2 A spicy hot Indian lamb dish lamb-vind A popular North Indian lamb dish with/ lamb-coriander An Indian spinach side-dish sagh A refreshing Indian summer drink mango-shake and cheese curry Indian vegetarian spinach spinach-curry with yogurt and red/ An Indian-style chicken dish chicken-yogurt An Indian-style meat curry meat-curry in chili sauce Indonesian baked eggplant eggplant-3 Indonesian barbecued beef satay-1 A tasty Indonesian dish barmi-goreng lime, chili, and basil Indonesian relish with sambal-lilang with raw eggs and Italian bacon Spaghetticarbonara-2 casserole with/ An Italian vegetable spinach-roll-1 in milk Italian-style pork roast pork-in-milk A casserole made with jack cheese jack-jubilee soup with millet and Japanese pumpkin /heartykabocha-soup meat A Japanese tofu recipe with tofu-meat Applesauce jello salad applesauce-sld A traditional Jewish bread challah-1 Jewish egg bread challah-3 sabbath stew European Jewish traditional sabbath-stew A spicy and simple sloppy joe sloppy-joes Popovers from the Jordan Pond teahouse pond-popovers German ``Kartoffel Puffer'' potato-pancake Spicy pork or lamb kebabs meat-kebabs 21 INDEX 6 Sep 93 USENET Cookbook dessert from the Florida Keys /lime pie key-lime-pie potatoes A kind of gratin with jansson Korean marinated ribs kalbi-kui A sweet egg noodle kugel noodle-kugel-3 noodles Noodle kugel using uncooked noodle-kugel-2 carrots Kugel with potatoes and kugel-3 Christmas Eve Kutia wigilia-6 and rum Ladyfingers with cream zuccotto A marinade for any cut of lamb lamb-marinade1 butterflied leg of lamb Grilled leg-of-lamb-3 butterflied leg of lamb Grilled leg-of-lamb-4 butterflied leg of lamb Grilled leg-of-lamb-5 yogurt and spices-good lamb curry substitute /inyam-curry A spicy hot Indian lamb dish lamb-vind A popular North Indian lamb dish with coriander lamb-coriander Spicy pork or lamb kebabs meat-kebabs Spicy grilled lamb on a skewer lamb-kebab An Easy Lamb Stew lamb-cacci Fragrant lamb stew lamb-stew-1 Spicy roast lamb with rice cajun-lamb tomato baste Leg of lamb with rosemary & leg-of-lamb-1 lemon Leg of lamb with rosemary and leg-of-lamb-2 salmon dish from Lappland Traditional salmon-teno Simple cheese-and-tomato lasagna lasagna-4 Classic spinach lasagna lasagne-3 and cheese A hearty lasagne with lots of meat lasagne-1 mushrooms/ A vegetable lasagne with spinach, lasagne-2 chopped beef Latin-American seasoned picadillo A moist 2-layer chocolate layer cake choc-cake-5 bourbon and/ Traditional layered eggnog with eggnog2 /party dip with spinach, leek, and sour cream spinach-dip-2 sauce Leeks in a zesty red wine drunk-leeks Grilled butterflied leg of lamb leg-of-lamb-3 Grilled butterflied leg of lamb leg-of-lamb-4 Grilled butterflied leg of lamb leg-of-lamb-5 & tomato baste Leg of lamb with rosemary leg-of-lamb-1 and lemon Leg of lamb with rosemary leg-of-lamb-2 Legendary cheesecake cheesecake-1 of lamb with rosemary and lemon Leg leg-of-lamb-2 Greek style egg & lemon chicken soup avgolemono of chicken in sweet lemon sauce /chunks chicken-lemon with sour cherries and lentils Pilaf cherry-pilaf hot/ A simple soup with lentils, tomatoes, and lentil-soup /skirt steak marinated in lime: a Tex-Mex favorite fajitas Pork with lime and hot peppers pork-braise-1 potatoes saut'eed in lime and tequila Sweetsaute-sweepto Indonesian relish with lime, chili, and basil sambal-lilang Florida Keys Traditional lime pie dessert from the key-lime-pie Delicious and caloric lime-flavored bar cookies lime-bars ever tasted. The most lip smackin' pickles you sour-pickles-1 My mother's chopped liver chopped-liver2 PARTY PATE WITHOUT LIVER pate-1 to make Chopped liver just like Mom used chopped-liver 22 6 Sep 93 INDEX USENET Cookbook A rough, livery, crusty scrapple scrapple-2 quick and flavorful meat loaf A meatloaf-1 baked salmon and spinach loaf A salmon-spinach Two white soda loaves soda-bread A hearty lasagne with lots of meat and cheese lasagne-1 A rich treat for mushroom lovers mushrooms-1 red pepper salad A low-calorie but flavorful pepper-roast dessert with yogurt/ A low-calorie frozen yogurt-froz-1 /and easy chicken with macadamia nuts and honey chicken-macad the universe Greatest macaroni and cheese in mac-and-cheese burgers for snack or main course Salmon salmon-patties Mexican/ A simple main-dish salad with salad-mexican buttermilk pancakes A make-it-yourself mix for pancake-mix Starter culture for making sourdough bread sour-start souffle, flavored with maple syrup A classic maple-souffle balls Margaret's X-rated melon melon-balls-1 Vodka margaritas margarita-1 Broiled beef in a Chinese marinade meat-marinade and quite superb meat marinade. A simple, meatmarinade-2 lamb A marinade for any cut of lamb-marinade1 A marinade for redfish redfish-rasta chicken with cheese and marinara /quick and easychicken-marnar mozzarella sticks with marinara Fried mozz-fried outdoor BBQ Easy marinated chicken for chicken-micrn from Mexico A tasty marinated fish appetizer seviche Barbecued skirt steak marinated in lime: a/ fajitas Korean marinated ribs kalbi-kui Marseille style fish soup bouillabaisse sweet potatoes with marshmallows Mashed sweet-potato Marzipan wigilia-12 with marshmallows Mashed sweet potatoes sweet-potato blender Mayonnaise made in a mayonnaise-1 and red wine. Makes a meal with cheese, bread, squash-soup spaghetti sauce with meat /exotically spicedspagh-sauce-3 Japanese tofu recipe with meat A tofu-meat similar to/ A Mexican meat and bean dish, chalupa-1 lasagne with lots of meat and cheese A heartylasagne-1 cheese Enchiladas with meat, black olives, and enchiladas-2 An Indian-style meat curry meat-curry An Australian herbed meat dish herb-steak-1 A quick and flavorful meat loaf meatloaf-1 simple, and quite superb meat marinade. A meatmarinade-2 Finnish meat pie meat-pie-1 Australian baked meat pie meat-pie-3 Cornish-style meat pies from the UP meat-pie-2 Steamed dumplings ( meatballs) shu-mei garlic tomato/ Simple meatballs in herb and meatballs-1 Andy's own recipe for meat/bean chili chili-3 Homemade meatless dog biscuits dog-biscuits A nice, simple meatloaf meatloaf-2 cake UCLA Medical center carrot carrotcake-2 Margaret's X-rated melon balls melon-balls-1 Pavlova (Australian meringue dessert) pavlova-1 23 INDEX 6 Sep 93 USENET Cookbook Pavlova (Australian meringue dessert) pavlova-2 /pudding with a meringue top butterscotch roast A Chinese method of cooking a pork red-pork A rich Mexican custard flan Central Texas style Mexican enchiladas texmex-enchil A simple New Mexican holiday stew pozole dish, similar to chili A Mexican meat and bean chalupa-1 /main-dish salad with Mexican seasonings salad-mexican Shrimp quiche in a Mexican style quiche-mexican with beef and/ A simple Mexican-style casserole tortilla-cass fish appetizer from Mexico A tasty marinatedseviche High-energy microwave chili chili-7 Stuffed trout cooked in a microwave oven trout-1 poblano a microwave version of mole chicken-mole-1 cucumbers and yogurt A mideast-style sauce with cucumber-sauce Baked rice with a mild curry flavor curried-rice A mild, hearty chili chili-2 salad dressing A mild oil and vinegar rocket-salad Mildly spicy cold noodles cold-noodles with salt cod, eggs, and milk A rich pudding cod-pudding pork roast in milk Italian-style pork-in-milk A hearty soup with millet and Japanese/ kabocha-soup Miniature pecan pies pecan-tarts-1 Sinful and light mint chocolate mousse mousse-choc-2 Decadent chocolate mint pie frango-pie Mississippi mud cake miss-mud-cake A make-it-yourself mix for buttermilk/ pancake-mix seeds A French-style mixture of herbs and herb-blend-1 Soup with a mixture of vegetables leftover-soup layer cake A moist 2-layer chocolate choc-cake-5 Sugary, moist apple squares apple-squares wonderful crust A moist cheesecake with a cheesecake-5 cranberries, apples, and/ Moist cookies with cranb-cookies raisins,/ Very rich and moist muffins with bran, muffins-2 rolls with oatmeal and molasses Holiday dark-rolls relish with dressing Molded fresh cranberry cranb-relish-2 a microwave version of mole poblano chicken-mole-1 Chicken or duck in hot mole sauce chicken-mole-2 Cookies like what Mom should have made choc-chip-4 Chopped liver just like Mom used to make chopped-liver Spicy Moroccan fish moroccan-fish My mother's chopped liver chopped-liver2 but not cloying chocolate mousse A rich mousse-choc-1 and light mint chocolate mousse Sinful mousse-choc-2 quick and easy chocolate mousse Extremely mousse-choc-3 marinara Fried mozzarella sticks with mozz-fried /chip cookies like Mrs. Fields makes choc-chip-1 Mississippi mud cake miss-mud-cake Easy and good bran muffins bran-muffins Award-winning blueberry muffins muffins-1 dried fruit Tasty muffins with bran and bran-muffins-2 Very rich and moist muffins with bran,/ muffins-2 A light summer soup with multicolored peppers rainbow-soup 24 6 Sep 93 INDEX USENET Cookbook A rich pie with mushroom and onions hobbit-pie A rich treat for mushroom lovers mushrooms-1 sauce Pork chops in mushroom peanut-butter pork-chops-2 Eggs poached in mushroom sauce eggs-shrooms Bamboo shoot, pork, and mushroom soup mandarin-soup Quick and easy mushroom soup mushroom-soup A rich dill, paprika and mushroom soup mushroom-soup2 Mushroom soup with whisky mushroom-soup3 smothered in escargot and mushrooms /dish snail-pizza Stewed Sauerkraut with Mushrooms wigilia-5 /lasagne with spinach, mushrooms and corn lasagne-2 /sauce with sausage, mushrooms, and eggplant spagh-sauce-1 Steamed cauliflower with mushrooms and parmesan cauliflower-1 sauce Muskrat roasted in tomato muskrat-1 and onion Cooked mustard greens with bacon mustard-greens Beets in a tangy mustard sauce beet-mustard A Swedish national dish meatballs-2 Spaghetti carbonara, Neapolitan style carbonara embalmed in apricot nectar Chicken chicken-aprict enchiladas with eggs New-Mexico-style enchiladas-1 A nice body and face soap soap can make at home A nice Chinese dinner you chicken-ssour1 A nice, simple meatloaf meatloaf-2 combination of coconut/ A nicely fattening coco-chips (chocolate covered) bars No-bake 3-layer nanaimo-bars-2 A no-bake chocolate cake choc-cake-1 cookies No-bake chocolate oatmeal oatmeal-fudge A rich chocolate no-bake cookie cognac-cookies chocolate cake. A no-bake graham cracker choc-cake-4 fruit and whipped/ A no-cooking cake with banana-cake recipe A non-alcoholic party punch sherbet-punch A sweet egg noodle kugel noodle-kugel-3 uncooked noodles Noodle kugel using noodle-kugel-2 Mildly spicy cold noodles cold-noodles kugel using uncooked noodles Noodle noodle-kugel-2 Easy spicy-hot cold noodles for summer noodles-spicy Rice with noodles in chicken broth armenian-rice cinnamon, and apples Egg noodles, raisins, noodle-kugel peanut/ Chinese-style noodles with a spicy peanut-noodles and Raisins Noodles with Poppy Seed wigilia-8 with graham flour,/ North American crackers graham-crack Pheasant in the North American tradition pheasant-2 with coriander A popular North Indian lamb dish lamb-coriander and hacker's/ Delicious Northern Chinese snack potstickers Norwegian wreath cookies berlinerkranz Some not-so-plain biscuits buffet-biscuit hiking or/ Delicious and nourishing bars for muesli-bars Chewy carrot raisin and nut bars carrot-bars A simple, fragrant apple nut raisin bread apple-bread festive cranberry orange nut-bread A cranb-bread-1 with a sugar coating Nut-butter holiday cookie snobol-cookies chicken with broccoli and nuts Chinese stir-friedchicken-stfry1 stuffing with fruit and nuts Holiday chicken-stuff2 25 INDEX 6 Sep 93 USENET Cookbook with curry sauce and nuts Baked fruit curried-fruit with bran, raisins, nuts, and dates /muffinsmuffins-2 chicken with macadamia nuts and honey /and easychicken-macad bread for people who like oatmeal A yeast oatmeal-bread Holiday rolls with oatmeal and molasses dark-rolls pancakes Oatmeal and whole wheat oatmealcakes Chewy rolled oatmeal bar cookies oatmeal-bars (cookies) Baked oatmeal biscuits oatmeal-slice No-bake chocolate oatmeal cookies oatmeal-fudge eggs in a sausage/ oatmeal crust Hardboiledeggs-scotch Delicious high-fiber oatmeal drop cookies. oatmeal-cook-1 Easy butterscotch oatmeal pan cookies oat-squares and orange pudding with oats on top Apple chaff dressing A mild oil and vinegar salad rocket-salad boiled pudding Old-fashioned Christmas xmas-pudding French bread An old-fashioned sourdough sour-french /with meat, black olives, and cheese enchiladas-2 smoked fish filling Omelet with cream and omelet-1 One-crust apple crumb pie apple-pie-1 greens with bacon and onion Cooked mustard mustard-greens simmered in tomato and onion Pork chops pork-chops-1 Indian eggplant, onion, and tomato/ eggplant-2 Easy onion soup onion-soup-1 pie with mushroom and onions A rich hobbit-pie /braised chicken with onions, cloves, and/ chicken-korma in wine with grapes and orange Chicken chicken-grape buttered/ Chicken in orange bourbon sauce with chicken-bourbn A festive cranberry orange nut-bread cranb-bread-1 on top Apple and orange pudding with oats chaff cake A luscious orange-flavored pound pound-cake-1 Ordinary white bread bread-white-1 cook-at-the-table/ An oriental-style sukiyaki-1 spaghetti The original Chinese chinese-spagh as made by drovers in the outback Bread damper marinated chicken for outdoor BBQ Easy chicken-micrn cooked in a microwave oven Stuffed trout trout-1 with basil sauce Oven-baked chicken pieces chicken-basil artichokes and poached oysters /broth with oyster-soup Easy butterscotch oatmeal pan cookies oat-squares Oatmeal and whole wheat pancakes oatmealcakes /mix for buttermilk pancakes pancake-mix and fluffy breakfast pancakes Light pancakes-2 baking-powder and yogurt pancakes Amazingly goodyogurt-cakes Bananas with ham and paprika ham-bananas A rich dill, paprika and mushroom soup mushroom-soup2 Hungarian potato paprikash potato-paprksh with mushrooms and parmesan /cauliflower cauliflower-1 A hot spicy party cheese dip hot-cheese-dip and water chestnuts Party dip with spinach spinach-dip leek, and sour/ Simple party dip with spinach, spinach-dip-2 A potent holiday party eggnog drink eggnog1 PARTY PATE WITHOUT LIVER pate-1 A non-alcoholic party punch recipe sherbet-punch 26 6 Sep 93 INDEX USENET Cookbook chocolate dessert for Passover Rich choc-nut-torte and fruit casserole for Passover Vegetable tzimmes Traditional Passover breakfast matzo-brei Bread-like Passover rolls matzo-rolls A cold pasta dish curry-salad A triangular filled pastry hamantashen and cheeses in a puff pastry crust Spinach spinach-pastry Greek smoked fish-roe pate taramosalata-1 PARTY PATE WITHOUT LIVER pate-1 Simple desert for failed Pavlova attempts ambrosia meringue dessert) Pavlova (Australian pavlova-1 meringue dessert) Pavlova (Australian pavlova-2 Pea soup with bacon pea-soup-1 champagne Fine pea soup with shrimp and shrimp-soup sauce Pork ribs in peach tomato barbecue peach-bbq Chicken in a spicy peanut sauce chicken-peanut /noodles with a spicy peanut sauce peanut-noodles tempeh, or tofu A spicy peanut sauce for chicken, peanut-sauce-1 Simple peanut-butter cookies cookies-pb treat Chocolate and peanutbutter holiday bon-bons Pork chops in mushroom peanut-butter sauce pork-chops-2 A quick pear dessert pear-mice Spicy Caribean Black-Eyed Peas and Rice black-eye-rice /scallops with snow peas in fish sauce scallops-1 Texas-style creamy pecan cookies pecan-pralines traditional recipe for pecan pie The pecan-pie-1 Miniature pecan pies pecan-tarts-1 Fish in a hot garlic/ pecan sauce hot-fanny-1 Pecan-pumpkin pie pecn-pmpkn-pie and wild rice pilaf with pecans Wheat pecan-wildrice rich pie with pumpkin and pecans A pumpkin-pie-2 dish with yogurt and red pepper /chicken chicken-yogurt tomatoes, and hot pepper /with lentils, lentil-soup but flavorful red pepper salad /low-caloriepepper-roast from the founder of Pepperidge Farm /recipebread-stuff-1 with garlic and hot peppers Chicken chicken-asian Pork with lime and hot peppers pork-braise-1 soup with multicolored peppers A light summerrainbow-soup cooked with sweet red peppers Swordfish steaksswordfish-1 with ginger and chili peppers Zucchini zucchini-ging Corn bread with peppers and cheese cornbread-1 walnuts Holiday persimmon pudding with persim-pudding Pheasant for Thanksgiving pheasant-perry American tradition Pheasant in the North pheasant-2 A very sweet cucumber pickle cuke-chunks Pickled beets wigilia-3 Cream Pickled Herring in Sour wigilia-4 The most lip smackin' pickles you ever tasted. sour-pickles-1 substitute for apple pie A quick apple-bake One-crust apple crumb pie apple-pie-1 A rich chocolate/cherry pie blkforest-pie cherry cream cheese pie A simple cherrycheese-1 A rich chocolate pie choc-pie-1 27 INDEX 6 Sep 93 USENET Cookbook Decadent chocolate mint pie frango-pie A quick fruit tart pie fruit-tart Finnish meat pie meat-pie-1 Australian baked meat pie meat-pie-3 recipe for pecan pie The traditional pecan-pie-1 Pecan-pumpkin pie pecn-pmpkn-pie San Felese Easter pie pizza-rustica alternative to pumpkin pie A holiday pumpkin-cake-3 Greek spinach and cheese pie spanakopita spinach and feta cheese pie Greek spanakopita-2 holiday sweet potato pie A very simple sweepto-pie A wonderful vegetable pie vegetable-pie Florida/ Traditional lime pie dessert from the key-lime-pie A salmon and cheese pie flavored with sour/ salmon-pie seedless grapes Fruit pie made from green grape-pie filling Rye bread pie with fish and pork meat-pie-4 A Pumpkin Pie with flour pumpkin-pie-3 A rich spinach pie with ham and cheese spinach-pie onions A rich pie with mushroom and hobbit-pie pecans A rich pie with pumpkin and pumpkin-pie-2 goodness Apple pie with sour cream apple-pie-2 Oven-baked chicken pieces with basil sauce chicken-basil Miniature pecan pies pecan-tarts-1 Cornish-style meat pies from the UP meat-pie-2 Pike Polish style wigilia-2 Wheat and wild rice pilaf with pecans pecan-wildrice and lentils Pilaf with sour cherries cherry-pilaf Chicken with pineapple and soya sauce chicken-pine1 Tex-Mex style pinto beans. texmex-beans Sandwiches Pita-Seafood Salad pita-seafood Waffle ice-cream cone, pizelles waffle-cone Simple pizza dough pizza-dough-1 in escargot and/ A pizza-like dish smothered snail-pizza for toasting or eating plain A 7-grain bread bread Homemade playdough playdough beef casserole with plum and tomato Simpleplum-casserole A Bavarian plum delicacy for dessert zwetschgend /Christmas plum pudding xmas-icecream Eggs poached in mushroom sauce eggs-shrooms broth with artichokes and poached oysters Chickenoyster-soup microwave version of mole poblano a chicken-mole-1 Pike Polish style wigilia-2 Popovers from the Jordan Pond teahouse pond-popovers Pond teahouse Popovers from the Jordan pond-popovers Noodles with Poppy Seed and Raisins wigilia-8 Poppy seed rolls wigilia-9 Chicken casserole with poppy seeds chicken-popsd /cheese tortilla snack popular in southern/ tucson-tostada dish with coriander A popular North Indian lamb lamb-coriander soup Popular Szechuan Chinese hotsour-soup-2 Bamboo shoot, pork, and mushroom soup mandarin-soup peanut-butter sauce Pork chops in mushroom pork-chops-2 tomato and onion Pork chops simmered in pork-chops-1 28 6 Sep 93 INDEX USENET Cookbook bread pie with fish and pork filling Rye meat-pie-4 Spicy pork or lamb kebabs meat-kebabs barbecue sauce Pork ribs in peach tomato peach-bbq method of cooking a pork roast A Chinese red-pork Italian-style pork roast in milk pork-in-milk peppers Pork with lime and hot pork-braise-1 cold, enriched porridge muesli-1 Betty Post's quick fish chowder fish-chowder for a/ A rich cream-style potato and spinach soup spud-spin-soup Hungarian potato paprikash potato-paprksh very simple holiday sweet potato pie A sweepto-pie Cabbage and Potatoes cabbage-spuds A kind of gratin with potatoes jansson Garlic fried potatoes patatas-pobres Kugel with potatoes and carrots kugel-3 cranberries in/ Sweet potatoes, carrots and cranb-quiche A brunch casserole with potatoes, eggs, bacon,/ potato-pie-1 cheese A casserole of potatoes, rice, and delmonicos lime and tequila Sweet potatoes saut'eed in saute-sweepto Mashed sweet potatoes with/ sweet-potato eggnog drink A potent holiday party eggnog1 beverage Egg-cognac: a potent sweet alcoholic advokaat chestnuts, bread, and/ Poultry stuffing with chestnut-stuff luscious orange-flavored pound cake A pound-cake-1 cream cheese A pound cake made with pound-cake-2 cookies coated with powdered sugar /Christmaskourabiedes Chocolate cookies with powdered sugar coating snowball-2 Food processor cheesecake cheesecake-8 old Welsh steamed carrot pudding An carrot-pudding Uncooked fruit and bread pudding summer-pudding /Christmas plum pudding xmas-icecream Christmas boiled pudding Old-fashioned xmas-pudding top Butterscotch pudding with a meringue butterscotch chocolate bread pudding with cinnamon choc-pudding-2 Apple and orange pudding with oats on top chaff eggs, and milk A rich pudding with salt cod, cod-pudding Holiday persimmon pudding with walnuts persim-pudding Spinach and cheeses in a puff pastry crust spinach-pastry German ``Kartoffel Puffer'' potato-pancake with millet and Japanese pumpkin A hearty soup kabocha-soup A rich pie with pumpkin and pecans pumpkin-pie-2 A cheesecake rich with pumpkin flavor pumpkin-cake A holiday alternative to pumpkin pie pumpkin-cake-3 A Pumpkin Pie with flour pumpkin-pie-3 Pumpkin scones pumpkin-scones Cheese soup in a pumpkin shell cheese-soup1 Fluffy whipped pumpkin upside-down cake pumpkin-cake-2 A dessert bread made from pumpkins pumpkin-bread A non-alcoholic party punch recipe sherbet-punch in cream cheese quiche /and cranberriescranb-quiche Shrimp quiche in a Mexican style quiche-mexican with cheese and/ A quick and easy chicken chicken-marnar with macadamia nuts and/ Quick and easy chicken chicken-macad 29 INDEX 6 Sep 93 USENET Cookbook mousse Extremely quick and easy chocolate mousse-choc-3 bread Quick and easy garlic garlic-bread-2 Hollandaise sauce A quick and easy hollandaise-1 soup Quick and easy mushroom mushroom-soup loaf A quick and flavorful meat meatloaf-1 breast Quick Asian-style chicken chicken-shant dessert An extremely quick cherry cobbler quick-cobbler Betty Post's quick fish chowder fish-chowder A quick fruit tart pie fruit-tart A quick hamburger dish hamburger-pie A quick pear dessert pear-mice apple pie A quick substitute for apple-bake an easy quick tummy-warming soup beer-chs-soup marinade. A simple, and quite superb meat meatmarinade-2 Chewy carrot raisin and nut bars carrot-bars fragrant apple nut raisin bread A simple,apple-bread with Poppy Seed and Raisins Noodles wigilia-8 /gumdrops, applesauce, raisins, and coconut gumdrop-cake apples Egg noodles, raisins, cinnamon, and noodle-kugel /moist muffins with bran, raisins, nuts, and dates muffins-2 bacon Spaghetti with raw eggs and Italian carbonara-2 World champion Texas red chili chili-5 dish with yogurt and red pepper /chicken chicken-yogurt low-calorie but flavorful red pepper salad A pepper-roast steaks cooked with sweet red peppers Swordfish swordfish-1 with cheese, bread, and red wine. Makes a mealsquash-soup Baked apples with red wine wigilia-11 Leeks in a zesty red wine sauce drunk-leeks A marinade for redfish redfish-rasta Tex-Mex style refried beans. texmex-refried rolls. An utterly reliable recipe for yeast yeast-rolls Fried chili-pepper sambal relish sambal-bajak dinners A fruit relish for holiday cranb-relish Eggplant relish vinaigrette relish-1 Molded fresh cranberry relish with dressing cranb-relish-2 Frozen cranberry relish with horseradish cranb-relish-3 and basil Indonesian relish with lime, chili, sambal-lilang easier way to make chili rellenos An relleno-cass cake from Hobee's Haven restaurant Coffee coffee-cake-2 cheesecake Restaurant-style cheesecake-3 Korean marinated ribs kalbi-kui barbecue sauce Pork ribs in peach tomato peach-bbq Black-Eyed Peas and Rice Spicy Caribean black-eye-rice Spicy roast lamb with rice cajun-lamb soup with turkey and wild rice A Hearty winter turkey-soup A casserole of potatoes, rice, and cheese delmonicos A vegetarian bean, rice, and cheese/ rice-bean-bake /chicken stuffed with rice and vegetables chicken-stuff A basic steamed rice for gumbo dishes rice-gumbo Wheat and wild rice pilaf with pecans pecan-wildrice flavor Baked rice with a mild curry curried-rice Basmati rice with carrots basmati-rice-1 chicken broth Rice with noodles in armenian-rice 30 6 Sep 93 INDEX USENET Cookbook method of cooking a pork roast A Chinese red-pork with rice and vegetables Roast chicken stuffed chicken-stuff Italian-style pork roast in milk pork-in-milk Spicy roast lamb with rice cajun-lamb Muskrat roasted in tomato sauce muskrat-1 Christmas holidays Rolled cookies for the rolled-cookies cookies Chewy rolled oatmeal bar oatmeal-bars cookies Rolled, walnut-filled walnut-horns Bread-like Passover rolls matzo-rolls Poppy seed rolls wigilia-9 reliable recipe for yeast rolls. An utterly yeast-rolls molasses Holiday rolls with oatmeal and dark-rolls in the U.S. Senate dining room Bean soup as servedsenate-soup Cooked celery root in vinaigrette celery-salad Leg of lamb with rosemary & tomato baste leg-of-lamb-1 Leg of lamb with rosemary and lemon leg-of-lamb-2 scrapple A rough, livery, crusty scrapple-2 with bourbon and dark rum /layered eggnog eggnog2 with cream and rum Ladyfingers zuccotto Zeek Rum Balls rlz-rum-balls /chocolate snack with rum or bourbon rum-balls Ultimate hot buttered rum recipe rum-toddy Chocolate rum truffles rum-balls-2 Russian Cookies kolachki A sweet, dark whole-grain rye bread bread-rye and pork filling Rye bread pie with fish meat-pie-4 A southern U. S. classic cheese-grits /soup as served in the U. S. Senate dining room senate-soup Jewish traditional sabbath stew European sabbath-stew Applesauce jello salad applesauce-sld Generic fresh fruit salad fruit-salad but flavorful red pepper salad A low-calorie pepper-roast Chicken fruit salad curry chicken-curry3 A mild oil and vinegar salad dressing rocket-salad A spinach salad for summertime spinach-salad dandelions and/ Dinner salad made with dandelions Pita-Seafood Salad Sandwiches pita-seafood Wilted cabbage salad with bacon cabbage-salad seasonings Chicken salad with Chinese chicken-salad1 A simple main-dish salad with Mexican/ salad-mexican Swedish dill-cured salmon gravlax flavored with sour/ A salmon and cheese pie salmon-pie A baked salmon and spinach loaf salmon-spinach or main course Salmon burgers for snack salmon-patties Traditional salmon dish from Lappland salmon-teno Tomato salsa for chicken or fish salsa-1 A rich pudding with salt cod, eggs, and milk cod-pudding easy recipe for Cantonese salty turnip cakes An turnip-cakes Fried chili-pepper sambal relish sambal-bajak tacos San Antonio, Texas style texmex-tacos San Felese Easter pie pizza-rustica Pita-Seafood Salad Sandwiches pita-seafood tomato Sardines with garlic and sardine-fry 31 INDEX 6 Sep 93 USENET Cookbook Beets in a tangy mustard sauce beet-mustard chicken pieces with basil sauce Oven-baked chicken-basil of chicken in sweet lemon sauce Crispy chunks chicken-lemon breasts in tomato-lime sauce Chicken chicken-lime or duck in hot mole sauce Chicken chicken-mole-2 Chicken in a spicy peanut sauce chicken-peanut with pineapple and soya sauce Chicken chicken-pine1 with a tarragon cream sauce /chicken chicken-tarrag Chicken in a wine sauce chicken-wine Chicken with white sauce chick-milan beer batter with dipping sauce Shrimp in coconutcoconut-shrimp with spiced cranberry sauce /chicken glazed cranb-chicken Homemade cranberry sauce cranb-sauce-1 Leeks in a zesty red wine sauce drunk-leeks baked eggplant in chili sauce Indonesian eggplant-3 Eggs poached in mushroom sauce eggs-shrooms Scampi in garlic butter sauce garlic-scampi and easy Hollandaise sauce A quick hollandaise-1 in a hot garlic/pecan sauce Fish hot-fanny-1 in herb and garlic tomato sauce Simple meatballsmeatballs-1 Muskrat roasted in tomato sauce muskrat-1 in peach tomato barbecue sauce Pork ribs peach-bbq with a spicy peanut sauce /noodles peanut-noodles cabbage in garlic and soy sauce Filipino poncit in mushroom peanut-butter sauce Pork chops pork-chops-2 to be eaten with cocktail sauce A spicy snack sausage-balls with snow peas in fish sauce /scallops scallops-1 easy and cheap spaghetti sauce Very spagh-sauce-2 Fish in horseradish sauce wigilia-1 Baked fruit with curry sauce and nuts curried-fruit tempeh,/ A spicy peanut sauce for chicken, peanut-sauce-1 Hot fudge sauce for ice cream hot-fudge-1 Chicken in orange bourbon sauce with buttered/ chicken-bourbn yogurt A mideast-style sauce with cucumbers and cucumber-sauce /spiced spaghetti sauce with meat spagh-sauce-3 mushrooms, and/ Spaghetti sauce with sausage, spagh-sauce-1 Stewed Sauerkraut with Mushrooms wigilia-5 chicken and Andouille sausage Gumbo with chicken-gumbo (a breakfast food like sausage) /scrapple scrapple-1 casserole A baked egg, sausage, and bread breakfast-cas Spaghetti sauce with sausage, mushrooms, and/ spagh-sauce-1 Hardboiled eggs in a sausage/oatmeal crust eggs-scotch chowder with corn and sausages A rich creamycorn-chowder-2 A fruity cabbage saut'e cabbage+apples a tarragon cream sauce Saut'ed chicken with chicken-tarrag tequila Sweet potatoes saut'eed in lime and saute-sweepto with snow peas in fish/ Saut'eed scallops scallops-1 Savoury spice balls gateaux-pim in fish/ Saut'eed scallops with snow peas scallops-1 sauce Scampi in garlic butter garlic-scampi Pumpkin scones pumpkin-scones A rough, livery, crusty scrapple scrapple-2 food like/ Eastern-style scrapple (a breakfast scrapple-1 32 6 Sep 93 INDEX USENET Cookbook Latin-American seasoned chopped beef picadillo salad with Chinese seasonings Chicken chicken-salad1 salad with Mexican seasonings /main-dish salad-mexican Traditional Seder accompaniment charoset Noodles with Poppy Seed and Raisins wigilia-8 A crunchy sesame seed granola granola Poppy seed rolls wigilia-9 Fruit pie made from green seedless grapes grape-pie casserole with poppy seeds Chicken chicken-popsd mixture of herbs and seeds A French-style herb-blend-1 A Greek dessert with semolina halvas as served in the U.S. Senate dining room /soupsenate-soup brownies Serious chocolate brownies-2 dining room Bean soup as served in the U.S. Senate senate-soup A crunchy sesame seed granola granola Braised veal shanks in white wine osso-bucco Cheese soup in a pumpkin shell cheese-soup1 version of stuffed shells An American manicotti-1 soup Bamboo shoot, pork, and mushroom mandarin-soup Soft shortbread shortbread-2 Rich shortbread cookies shortbread-3 Shortbread-like biscuits shortbread-1 Fine pea soup with shrimp and champagne shrimp-soup /appetizer with shrimp, cheese, and bacon shrimp-bacon Incredible crab or shrimp dip crab-butter batter with dipping/ Shrimp in coconut beer coconut-shrimp Mexican style Shrimp quiche in a quiche-mexican An Indian spinach side-dish sagh meat and bean dish, similar to chili /Mexicanchalupa-1 onion Pork chops simmered in tomato and pork-chops-1 meat marinade. A simple, and quite superb meatmarinade-2 carrot-cheese/ A simple and unusual carrots-gratin summer days Simple appetizer for egg-mousse A light and simple asparagus soup asparag-soup-1 with plum and tomato Simple beef casserole plum-casserole Simple butter cookies butter-cookies and beef/ Aztec soup: a simple cheese, tomato, soup-aztec lasagna Simple cheese-and-tomato lasagna-4 cheese pie A simple cherry cream cherrycheese-1 A simple chicken curry chicken-curry4 recipe for fresh/ A simple Chinese-style eggplant-4 Very simple chocolate truffles truffles-4 with tomatoes and/ A simple cooked chutney chutney-2 Pavlova attempts Simple desert for failed ambrosia cookies with cream/ Simple filled butter cbuttr-cookies Simple, fluffy biscuits biscuits-1 nut raisin bread A simple, fragrant apple apple-bread potato pie A very simple holiday sweet sweepto-pie with Mexican/ A simple main-dish salad salad-mexican and garlic tomato sauce Simple meatballs in herb meatballs-1 A nice, simple meatloaf meatloaf-2 casserole with beef/ A simple Mexican-style tortilla-cass holiday stew A simple New Mexican pozole 33 INDEX 6 Sep 93 USENET Cookbook spinach, leek, and sour/ Simple party dip with spinach-dip-2 cookies Simple peanut-butter cookies-pb Simple pizza dough pizza-dough-1 with beans A simple prizewinning chili chili-4 A spicy and simple sloppy joe sloppy-joes tomatoes, and hot/ A simple soup with lentils, lentil-soup stir-fry Very hot, very simple, very good beef sesame-beef whipped cream extra/ A simple way to make whipped-cream chocolate mousse Sinful and light mint mousse-choc-2 Spicy grilled lamb on a skewer lamb-kebab Brownies in a skillet choc-pancakes lime: a/ Barbecued skirt steak marinated in fajitas A spicy warm slaw coleslaw-2 Chocolate cream slices choc-slices A spicy and simple sloppy joe sloppy-joes tasted. The most lip smackin' pickles you ever sour-pickles-1 Omelet with cream and smoked fish filling omelet-1 Greek smoked fish-roe pate taramosalata-1 Australian sweet snack A traditional choc-crackles /Northern Chinese snack and hacker's staple potstickers Salmon burgers for snack or main course salmon-patties A toasted cheese tortilla snack popular in southern/ tucson-tostada cocktail sauce A spicy snack to be eaten with sausage-balls Intoxicating chocolate snack with rum or bourbon rum-balls /scallops with snow peas in fish sauce scallops-1 /greek Christmas cookies soaked in honey syrup melomacarona A nice body and face soap soap Two white soda loaves soda-bread Traditional gingerbread, soft and chewy gingerbread dessert with fruit and soft cheese A deliciousrhubarb-fool Soft shortbread shortbread-2 maple syrup A classic souffle, flavored with maple-souffle and simple asparagus soup A light asparag-soup-1 style egg & lemon chicken soup Greek avgolemono Greek egg-lemon soup avgolemono-2 easy quick tummy-warming soup an beer-chs-soup Marseille style fish soup bouillabaisse Addictive broccoli soup broccoli-soup Greek style chick-pea soup chickpea-soup A hearty corn soup corn-chowder Fresh fruit soup fruit-soup Szechuan hot and sour soup hotsour-soup-1 Popular Szechuan Chinese soup hotsour-soup-2 shoot, pork, and mushroom soup Bamboo mandarin-soup Quick and easy mushroom soup mushroom-soup paprika and mushroom soup A rich dill, mushroom-soup2 Easy onion soup onion-soup-1 cheese, tomato, and beef soup /soup: a simple soup-aztec Easy cream of spinach soup spinach-soup and hearty vegetable beef soup A thick veg-soup-2 Almond Soup wigilia-7 A broccoli soup - hot or cold broc-bisque tomato, and beef/ Aztec soup: a simple cheese, soup-aztec 34 6 Sep 93 INDEX USENET Cookbook U.S. Senate dining/ Bean soup as served in the senate-soup day /potato and spinach soup for a cold winter spud-spin-soup A rich vegetable soup for cold weather veg-soup-1 Watercress soup, hot or cold watercresssoup Cheese soup in a pumpkin shell cheese-soup1 A basic brown soup stock beef-stock vegetables Soup with a mixture of leftover-soup Pea soup with bacon pea-soup-1 ham hocks Soup with black beans and blackbean-soup tomatoes, and/ A spicy soup with cheese, tortilla-soup tortillas A soup with crispy tortilla-soup2 tomatoes, and/ A simple soup with lentils, lentil-soup Japanese/ A hearty soup with millet and kabocha-soup peppers A light summer soup with multicolored rainbow-soup champagne Fine pea soup with shrimp and shrimp-soup rice A Hearty winter soup with turkey and wild turkey-soup Mushroom soup with whisky mushroom-soup3 Pilaf with sour cherries and lentils cherry-pilaf cake with cinnamon and sour cream Coffee coffee-cake-1 Creamed spinach with sour cream crm-spinach cheese pie flavored with sour cream A salmon andsalmon-pie with spinach, leek, and sour cream /party dip spinach-dip-2 Pickled Herring in Sour Cream wigilia-4 Apple pie with sour cream goodness apple-pie-2 Szechuan hot and sour soup hotsour-soup-1 culture for making sourdough bread Startersour-start A 10-day Sourdough cake sourdough-cake An old-fashioned sourdough French bread sour-french tortilla snack popular in southern Arizona /cheesetucson-tostada goulash Southern Hungarian goulash-1 A southern U.S. classic cheese-grits Christmas plum pudding A southern-hemisphere xmas-icecream baked chicken Southern-Italian style chicken-cacc-1 cornbread turkey/ Southwestern style herbed cornbread-stuf cabbage in garlic and soy sauce Filipino poncit with pineapple and soya sauce Chicken chicken-pine1 The original Chinese spaghetti chinese-spagh Garlic, clam, and tomato spaghetti spagh-clam-1 Neapolitan style Spaghetti carbonara, carbonara Very easy and cheap spaghetti sauce spagh-sauce-2 An exotically spiced spaghetti sauce with meat spagh-sauce-3 sausage, mushrooms, and/ Spaghetti sauce with spagh-sauce-1 chicken tetrazzini Spaghetti squash in a spag-squash and Italian bacon Spaghetti with raw eggs carbonara-2 Thick, rich Spanish hot chocolate spanish-cocoa Savoury spice balls gateaux-pim Spiced cauliflower cauliflower-2 Baked chicken glazed with spiced cranberry sauce cranb-chicken with meat An exotically spiced spaghetti sauce spagh-sauce-3 Yams in yogurt and spices-good lamb curry/ yam-curry joe A spicy and simple sloppy sloppy-joes Peas and Rice Spicy Caribean Black-Eyed black-eye-rice Spicy chicken curry chicken-vindal 35 INDEX 6 Sep 93 USENET Cookbook Mildly spicy cold noodles cold-noodles skewer Spicy grilled lamb on a lamb-kebab dish A spicy hot Indian lamb lamb-vind Spicy Moroccan fish moroccan-fish A hot spicy party cheese dip hot-cheese-dip Chicken in a spicy peanut sauce chicken-peanut /noodles with a spicy peanut sauce peanut-noodles chicken, tempeh, or/ A spicy peanut sauce for peanut-sauce-1 Spicy pork or lamb kebabs meat-kebabs rice Spicy roast lamb with cajun-lamb with cocktail sauce A spicy snack to be eaten sausage-balls tomatoes, and corn A spicy soup with cheese, tortilla-soup A spicy vegetable stew african-stew A spicy warm slaw coleslaw-2 for summer Easy spicy-hot cold noodles noodles-spicy with artichokes and spinach /casserole artichoke-cass /vegetable casserole with spinach and cheese spinach-roll-1 Indian vegetarian spinach and cheese curry spinach-curry Greek spinach and cheese pie spanakopita puff pastry crust Spinach and cheeses in a spinach-pastry pie Greek spinach and feta cheese spanakopita-2 chestnuts Party dip with spinach and water spinach-dip yogurt and cheese Spinach casserole with spinach-cass Classic spinach lasagna lasagne-3 Simple party dip with spinach, leek, and sour/ spinach-dip-2 A baked salmon and spinach loaf salmon-spinach A vegetable lasagne with spinach, mushrooms and/ lasagne-2 cheese A rich spinach pie with ham and spinach-pie summertime A spinach salad for spinach-salad An Indian spinach side-dish sagh Easy cream of spinach soup spinach-soup /cream-style potato and spinach soup for a cold/ spud-spin-soup Creamed spinach with bacon crm-spinach-2 Creamed spinach with sour cream crm-spinach 12-fruit compote with spirits wigilia-13 Sugary, moist apple squares apple-squares casserole Butternut squash and carrot butternut-sqsh tetrazzini Spaghetti squash in a chicken spag-squash snack and hacker's staple /Northern Chinesepotstickers making sourdough bread Starter culture for sour-start a/ Barbecued skirt steak marinated in lime: fajitas red peppers Swordfish steaks cooked with sweet swordfish-1 An old Welsh steamed carrot pudding carrot-pudding mushrooms and parmesan Steamed cauliflower with cauliflower-1 (meatballs) Steamed dumplings shu-mei dishes A basic steamed rice for gumbo rice-gumbo A spicy vegetable stew african-stew A Hearty Bean Stew chuck-wagon An Easy Lamb Stew lamb-cacci Fragrant lamb stew lamb-stew-1 New Mexican holiday stew A simple pozole traditional sabbath stew European Jewish sabbath-stew Cornish game hens stewed in fruit and sugar autumn-hens 36 6 Sep 93 INDEX USENET Cookbook Mushrooms Stewed Sauerkraut with wigilia-5 Fried mozzarella sticks with marinara mozz-fried broccoli and/ Chinese stir-fried chicken with chicken-stfry1 vegetables Stir-fried chicken with chick-kung-pao simple, very good beef stir-fry Very hot, verysesame-beef A basic brown soup stock beef-stock Double stout beer stout-double Sumptuous beef Stroganoff stroganoff-1 An American version of stuffed shells manicotti-1 microwave oven Stuffed trout cooked in a trout-1 vegetables Roast chicken stuffed with rice and chicken-stuff herbed cornbread turkey stuffing /style cornbread-stuf founder of Pepperidge/ A stuffing recipe from the bread-stuff-1 bread, and wine Poultry stuffing with chestnuts, chestnut-stuff nuts Holiday stuffing with fruit and chicken-stuff2 carbonara, Neapolitan style Spaghetti carbonara quiche in a Mexican style Shrimp quiche-mexican Pike Polish style wigilia-2 Southern-Italian style baked chicken chicken-cacc-1 Greek style chick-pea soup chickpea-soup soup Greek style egg & lemon chicken avgolemono Marseille style fish soup bouillabaisse turkey/ Southwestern style herbed cornbread cornbread-stuf Central Texas style Mexican enchiladas texmex-enchil Tex-Mex style pinto beans. texmex-beans Tex-Mex style refried beans. texmex-refried San Antonio, Texas style tacos texmex-tacos Tex-Mex style tostada texmex-chalupa spices-good lamb curry substitute /in yogurt andyam-curry A quick substitute for apple pie apple-bake hens stewed in fruit and sugar Cornish game autumn-hens with honey and brown sugar /chip cookies choc-chip-3 coated with powdered sugar /Christmas cookieskourabiedes holiday cookie with a sugar coating Nut-buttersnobol-cookies cookies with powdered sugar coating Chocolatesnowball-2 Delicate and buttery sugar cookies sug-cookies-1 squares Sugary, moist apple apple-squares cold noodles for summer Easy spicy-hot noodles-spicy Simple appetizer for summer days egg-mousse A refreshing Indian summer drink mango-shake multicolored/ A light summer soup with rainbow-soup A spinach salad for summertime spinach-salad Sumptuous beef Stroganoff stroganoff-1 A simple, and quite superb meat marinade. meatmarinade-2 cookies Super-sweet, super-rich holiday coconut-joys holiday cookies Super-sweet, super-rich coconut-joys Swedish dill-cured salmon gravlax A Swedish national dish meatballs-2 A Favorite Canadian sweet nanaimo-bars-1 Egg-cognac: a potent sweet alcoholic beverage advokaat A sweet and tart dessert straw-rhu-pie Balkan/ An incredibly sweet and wonderful baklava A very sweet cucumber pickle cuke-chunks 37 INDEX 6 Sep 93 USENET Cookbook rye bread A sweet, dark whole-grain bread-rye A sweet egg noodle kugel noodle-kugel-3 chunks of chicken in sweet lemon sauce Crispychicken-lemon A very simple holiday sweet potato pie sweepto-pie and cranberries in cream/ Sweet potatoes, carrots cranb-quiche saut'eed in lime/ Sweet potatoes saute-sweepto marshmallows Mashed sweet potatoes with sweet-potato /steaks cooked with sweet red peppers swordfish-1 A traditional Australian sweet snack choc-crackles with sweet red peppers Swordfish steaks cooked swordfish-1 flavored with maple syrup A classic souffle,maple-souffle cookies soaked in honey syrup /greek Christmasmelomacarona Popular Szechuan Chinese soup hotsour-soup-2 soup Szechuan hot and sour hotsour-soup-1 San Antonio, Texas style tacos texmex-tacos and cream Tagliatelle with bacon tagliatelle Beets in a tangy mustard sauce beet-mustard game hens basted in tarragon butter Cornishhens-tarragon /chicken with a tarragon cream sauce chicken-tarrag A sweet and tart dessert straw-rhu-pie A quick fruit tart pie fruit-tart smackin' pickles you ever tasted. The most lip sour-pickles-1 Caloric, filling, and tasty bars for the trail hiker-bars A hearty, hot and tasty chili chili-6 A tasty Indonesian dish barmi-goreng appetizer from Mexico A tasty marinated fish seviche and dried fruit Tasty muffins with bran bran-muffins-2 from the Jordan Pond teahouse Popovers pond-popovers peanut sauce for chicken, tempeh, or tofu A spicypeanut-sauce-1 saut'eed in lime and tequila Sweet potatoessaute-sweepto squash in a chicken tetrazzini Spaghetti spag-squash World champion Texas red chili chili-5 enchiladas Central Texas style Mexican texmex-enchil San Antonio, Texas style tacos texmex-tacos A hearty (and hot) Texas-style chili chili-1 cookies Texas-style creamy pecan pecan-pralines marinated in lime: a Tex-Mex favorite /steakfajitas beans. Tex-Mex style pinto texmex-beans beans. Tex-Mex style refried texmex-refried Tex-Mex style tostada texmex-chalupa Pheasant for Thanksgiving pheasant-perry desert A thoroughly decadent cherry-hazlnut snack popular in/ A toasted cheese tortilla tucson-tostada A 7-grain bread for toasting or eating plain bread for chicken, tempeh, or tofu /spicy peanut saucepeanut-sauce-1 Vegetable and tofu A Japanese tofu recipe with meat tofu-meat casserole with plum and tomato Simple beef plum-casserole Sardines with garlic and tomato sardine-fry /soup: a simple cheese, tomato, and beef soup soup-aztec Eggplant casserole with tomato and cheese eggplant-1 Pork chops simmered in tomato and onion pork-chops-1 Pork ribs in peach tomato barbecue sauce peach-bbq 38 6 Sep 93 INDEX USENET Cookbook of lamb with rosemary & tomato baste Leg leg-of-lamb-1 eggplant, onion, and tomato casserole Indianeggplant-2 or fish Tomato salsa for chicken salsa-1 in herb and garlic tomato sauce /meatballsmeatballs-1 Muskrat roasted in tomato sauce muskrat-1 Garlic, clam, and tomato spaghetti spagh-clam-1 /cooked chutney with tomatoes and apples chutney-2 Chicken with tomatoes and cinnamon chicken-cinn-1 A spicy soup with cheese, tomatoes, and corn tortilla-soup /simple soup with lentils, tomatoes, and hot pepper lentil-soup Chicken breasts in tomato-lime sauce chicken-lime pudding with a meringue top Butterscotch butterscotch pudding with oats on top Apple and orange chaff A toasted cheese tortilla snack popular in/ tucson-tostada A soup with crispy tortillas tortilla-soup2 Tex-Mex style tostada texmex-chalupa in the North American tradition Pheasant pheasant-2 sweet snack A traditional Australian choc-crackles European-style fruit/ A traditional fruit-cake-2 An extravagant traditional fruitcake fruit-cake-1 Christmas bread Traditional German stollen soft and chewy Traditional gingerbread, gingerbread Christmas cookies coated/ Traditional Greek kourabiedes Christmas cookies soaked/ Traditional greek melomacarona A traditional Jewish bread challah-1 eggnog with bourbon and/ Traditional layered eggnog2 dessert from the Florida/ Traditional lime pie key-lime-pie breakfast Traditional Passover matzo-brei pecan pie The traditional recipe for pecan-pie-1 European Jewish traditional sabbath stew sabbath-stew from Lappland Traditional salmon dish salmon-teno accompaniment Traditional Seder charoset biscuity cakes Traditional Welsh welshcakes and tasty bars for the trail Caloric, filling,hiker-bars and peanutbutter holiday treat Chocolate bon-bons A rich treat for mushroom lovers mushrooms-1 A triangular filled pastry hamantashen 1000 calorie-a-bite trifle trifle-1 microwave oven Stuffed trout cooked in a trout-1 Chocolate rum truffles rum-balls-2 Very simple chocolate truffles truffles-4 chip cheesecake A truly decadent chocolate cheesecake-6 an easy quick tummy-warming soup beer-chs-soup A Hearty winter soup with turkey and wild rice turkey-soup /style herbed cornbread turkey stuffing cornbread-stuf for Cantonese salty turnip cakes /easy recipeturnip-cakes carrot cake UCLA Medical center carrotcake-2 pudding Uncooked fruit and bread summer-pudding Noodle kugel using uncooked noodles noodle-kugel-2 casserole A simple and unusual carrot-cheese carrots-gratin Fluffy whipped pumpkin upside-down cake pumpkin-cake-2 A southern U.S. classic cheese-grits /soup as served in the U.S. Senate dining room senate-soup 39 INDEX 6 Sep 93 USENET Cookbook Noodle kugel using uncooked noodles noodle-kugel-2 for yeast rolls. An utterly reliable recipe yeast-rolls carne with beans A variation of chili con chili-bean Coleslaw in many variations coleslaw-1 Braised veal shanks in white wine osso-bucco casserole for Passover Vegetable and fruit tzimmes Vegetable and tofu A thick and hearty vegetable beef soup veg-soup-2 Greek vegetable casserole briami artichokes and spinach Vegetable casserole with artichoke-cass spinach and/ An Italian vegetable casserole with spinach-roll-1 A delicious appetizer or vegetable dish spinach-balls spinach, mushrooms and/ A vegetable lasagne with lasagne-2 A wonderful vegetable pie vegetable-pie weather A rich vegetable soup for cold veg-soup-1 A spicy vegetable stew african-stew stuffed with rice and vegetables Roast chickenchicken-stuff Stir-fried chicken with vegetables chick-kung-pao Soup with a mixture of vegetables leftover-soup /with frankfurters, vegetables and cheese hotdog-cass and cheese casserole A vegetarian bean, rice, rice-bean-bake cheese curry Indian vegetarian spinach and spinach-curry Greek classic vegetarian version of the moussaka a microwave version of mole poblano chicken-mole-1 An American version of stuffed shells manicotti-1 classic vegetarian version of the Greek moussaka Cooked celery root in vinaigrette celery-salad Eggplant relish vinaigrette relish-1 A mild oil and vinegar salad dressing rocket-salad Vodka margaritas margarita-1 pizelles Waffle ice-cream cone, waffle-cone Rolled, walnut-filled cookies walnut-horns persimmon pudding with walnuts Holiday persim-pudding A spicy warm slaw coleslaw-2 dip with spinach and water chestnuts Party spinach-dip cold Watercress soup, hot or watercresssoup vegetable soup for cold weather A rich veg-soup-1 Traditional Welsh biscuity cakes welshcakes pudding An old Welsh steamed carrot carrot-pudding with pecans Wheat and wild rice pilaf pecan-wildrice Oatmeal and whole wheat pancakes oatmealcakes cake with fruit and whipped cream /no-cookingbanana-cake A simple way to make whipped cream extra yummy whipped-cream upside-down cake Fluffy whipped pumpkin pumpkin-cake-2 Mushroom soup with whisky mushroom-soup3 Ordinary white bread bread-white-1 Chicken with white sauce chick-milan Two white soda loaves soda-bread Braised veal shanks in white wine osso-bucco Oatmeal and whole wheat pancakes oatmealcakes A sweet, dark whole-grain rye bread bread-rye for communion An earthy whole-wheat bread used altar-bread soup with turkey and wild rice /Hearty winterturkey-soup 40 6 Sep 93 INDEX USENET Cookbook pecans Wheat and wild rice pilaf with pecan-wildrice bacon Wilted cabbage salad with cabbage-salad chestnuts, bread, and wine /stuffing with chestnut-stuff veal shanks in white wine Braised osso-bucco cheese, bread, and red wine. Makes a meal withsquash-soup Baked apples with red wine wigilia-11 Chicken in a wine sauce chicken-wine Leeks in a zesty red wine sauce drunk-leeks orange Chicken in wine with grapes and chicken-grape spinach soup for a cold winter day /potato andspud-spin-soup and wild rice A Hearty winter soup with turkey turkey-soup PARTY PATE WITHOUT LIVER pate-1 Norwegian wreath cookies berlinerkranz Margaret's X-rated melon balls melon-balls-1 spices-good lamb/ Yams in yogurt and yam-curry who like oatmeal A yeast bread for people oatmeal-bread reliable recipe for yeast rolls. An utterlyyeast-rolls sauce with cucumbers and yogurt A mideast-stylecucumber-sauce Spinach casserole with yogurt and cheese spinach-cass /frozen dessert with yogurt and fruit yogurt-froz-1 /chicken dish with yogurt and red pepper chicken-yogurt lamb curry/ Yams in yogurt and spices-good yam-curry /good baking-powder and yogurt pancakes yogurt-cakes make whipped cream extra yummy A simple way to whipped-cream Exquisite New Zealand custard dessert spanish-cream Zeek Rum Balls rlz-rum-balls Leeks in a zesty red wine sauce drunk-leeks chili peppers Zucchini with ginger and zucchini-ging Path: decwrl!recipes From: siklossy@cs.vu.nl (Laurent Siklossy) Newsgroups: alt.gourmand Subject: RECIPE: Advokaat (Egg cognac) Message-ID: <12404@decwrl.DEC.COM> Date: 1 Apr 88 06:33:38 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Vrije Universiteit, Amsterdam, The Netherlands Lines: 48 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 41 ADVOKAAT(L) 3 Nov 87 USENET Cookbook ADVOKAAT ADVOKAAT - Egg-cognac: a potent sweet alcoholic beverage Advokaat is the Dutch word for "egg cognac". It is highly recommended for A. I. (Alcohol Imbibing) meetings. This recipe is my modification of a recipe I obtained in Poland. It makes a potent, superb advokaat (or egg-cognac). The milk and eggs are healthy, the sugar and alcohol are not. INGREDIENTS (Serves 4-8) 300 g _s_u_g_a_r 25 g _v_a_n_i_l_l_a _s_u_g_a_r 500 ml _m_i_l_k 9 _e_g_g _y_o_l_k_s 350 ml _9_5% _g_r_a_i_n _a_l_c_o_h_o_l PROCEDURE (1) Mix sugars. (2) Boil milk with half of sugars for two minutes. Let it cool down. (For the milk it is easiest to use a pot which can later be used with a mixer.) (3) Mix well (mixer at high speed) the yolks with the other half of the sugars. (4) Using mixer add to milk. Then (still using mixer) add alcohol slowly. (The result is quite fluid, sweet and strong.) (5) Bottle and let rest for two weeks to let the mixture thicken. NOTES This advokaat can be drunk or, better yet, eaten with a spoon: it is quite thick. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 2 weeks aging. _P_r_e_c_i_- _s_i_o_n: Measure the ingredients. CONTRIBUTOR Laurent Sikl'ossy Vrije Universiteit, Amsterdam, The Netherlands siklossy@cs.vu.nl From: jeff@rtech (Jeff Lichtman) Newsgroups: mod.recipes Subject: RECIPE: African vegetable stew Date: 31 Jan 86 05:10:40 GMT Organization: Relational Technology Inc., Alameda CA Approved: reid@glacier.ARPA 42 3 Nov 87 ADVOKAAT USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. To copy otherwise, or to republish, requires a fee and/or specific permission. 43 AFRICAN-STEW(MV) 1 Jan 86 USENET Cookbook AFRICAN VEGETABLE STEW AFRICAN-STEW - A spicy vegetable stew I got this recipe from my mom, who got it from a friend. It's very easy to make. INGREDIENTS (Serves 4) 1 _v_e_r_y _l_a_r_g_e _o_n_i_o_n, chopped 1 bunch _S_w_i_s_s _c_h_a_r_d 500 g _g_a_r_b_a_n_z_o _b_e_a_n_s (known also as chick peas, ceci, etc.) 75 g _r_a_i_s_i_n_s 100 g _u_n_c_o_o_k_e_d _r_i_c_e several _f_r_e_s_h _t_o_m_a_t_o_e_s (or 800 g of canned tomatoes) 1 clove _g_a_r_l_i_c (or more to taste) 2 _y_a_m_s _s_a_l_t _a_n_d _p_e_p_p_e_r to taste _t_a_b_a_s_c_o _s_a_u_c_e to taste PROCEDURE (1) Fry onion, garlic, and white stems of chard until barely limp. Add chopped greens and fry a bit. (2) Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt, and pepper. Cook a couple of minutes. (3) Make a well in the center of the mixture in the pot. Put the rice in the well and pat it down until it's wet. Cover and cook until rice is done-about 25 minutes. (4) Add Tabasco sauce to taste. NOTES I find that the flavors of the vegetables don't stand out unless you put in a lot of tabasco. But then, I've got a cast-iron tongue. You should add enough to make the stew seem spicy to you. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Jeff Lichtman Relational Technology, Inc., Alameda, California {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff "Saints should always be judged guilty until they are proved innocent.." From: reid@decwrl (Brian Reid) 44 1 Jan 86 AFRICAN-STEW USENET Cookbook Newsgroups: mod.recipes Subject: RECIPE: Altar bread Date: 30 Nov 85 10:39:06 GMT Organization: DEC Western Research Lab, Palo Alto CA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 45 ALTAR-BREAD(B) 1 Dec 78 USENET Cookbook PENNSYLVANIA ALTAR BREAD ALTAR-BREAD - An earthy whole-wheat bread used for communion In Pittsburgh and other Western Pennsylvania parishes of the Episcopal church, it is common to use small, thin loaves of real, fresh, home-made bread at communion instead of the pressed wafers popular in most other places. The bread has a chewy texture to it, keeps tremendously well, and makes a great lunchbox food (each ``loaf'' is about the size a large cookie). This recipe comes from Father Bill Coats of the Church of the Redeemer in Pittsburgh. INGREDIENTS (8-10 single-serving loaves) 210 ml _l_u_k_e_w_a_r_m _w_a_t_e_r (The water should be about 45 deg. C) 50 ml _h_o_n_e_y 25 ml _o_l_i_v_e _o_i_l 2.5 ml _s_a_l_t 7 g _a_c_t_i_v_e _d_r_y _y_e_a_s_t 350 g _w_h_o_l_e _w_h_e_a_t _f_l_o_u_r (Unsifted) PROCEDURE (1) Combine water and yeast in mixing bowl. Add honey, olive oil, and salt. (2) Add flour. If flour does not completely dampen, add small amounts of water until all of the flour is damp. Be sparing with the water. (3) Turn out onto a very lightly floured board, and knead thoroughly for 5 minutes until dough is extremely elastic. (4) Sprinkle a tiny amount of olive oil in a big bowl, then roll the dough in it until the dough is covered with olive oil. Leave the dough in the bowl, cover with a cloth, and let rise for 11/2 hours, or until doubled in size. (5) Preheat oven to 175 deg. C. Punch the dough down, knead again for a few seconds. Roll the dough out with a rolling pin, as if you were making a pizza crust, to a thickness of 5 mm. (6) Using something like a large peanut butter jar or a giant cookie cutter, cut out 10-cm circles of the dough and lift them onto a slightly-oiled baking sheet. Press a cross into the top surface of each, so that it can be easily broken apart. (7) Bake the loaves, on their baking sheet, in a preheated 175 deg. C oven for 10 minutes. 46 1 Dec 78 ALTAR-BREAD USENET Cookbook NOTES You can freeze these loaves easily; either put them in single-serving ziploc bags and use them for school lunches, or freeze a bunch in a large food-storage bag. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 15 minutes preparation, 2 hours rising, 10 minutes baking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Fr. Bill Coats Church of the Redeemer Pittsburgh, PA Path: decwrl!reid From: mgh@mtuni (Marcus G. Hand) Newsgroups: mod.recipes Subject: RECIPE: Ambrosia Message-ID: <6184@decwrl.DEC.COM> Date: 31 Oct 86 11:39:58 GMT Sender: reid@decwrl.DEC.COM Organization: AT&T Information Systems, Middletown, NJ. Lines: 47 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 47 AMBROSIA(D) 30 Jun 86 USENET Cookbook AMBROSIA AMBROSIA - Simple desert for failed Pavlova attempts My mother used to make the banana variety of this when she cooked her meringues a little too long or too hot. I've no idea of its origins. INGREDIENTS (serves 4) 300 ml _h_e_a_v_y _c_r_e_a_m 2 _b_a_n_a_n_a_s (or equivalent amount of some soft fruit) _b_r_o_k_e_n _m_e_r_i_n_g_u_e PROCEDURE (1) Whip the cream. (2) Chop fruit coarsely, but don't crush. (3) Break meringue into large crumbs. (4) Mix everything shortly before serving and pile into glasses. NOTES I can never make up my mind whether I prefer the strawberry or the banana version. Peach should be pretty good too, though I've never tried it. This is a neat way of saving a _P_a_v_l_o_v_a(D) attempt when the meringue part fails: it produces a delicious desert and no-one need ever know... RATING _D_i_f_f_i_c_u_l_t_y: very simple. _T_i_m_e: 10 minutes presuming you have the mer- ingue available. _P_r_e_c_i_s_i_o_n: No need to measure. CONTRIBUTOR Marcus G Hand, AT&T Information Systems, Middletown, NJ. mtuni!mgh Path: decwrl!recipes From: jeffw@midas (Jeff Winslow) Newsgroups: mod.recipes Subject: RECIPE: Baked apples Message-ID: <2609@decwrl.DEC.COM> Date: 27 Apr 86 03:49:26 GMT Sender: recipes@decwrl.DEC.COM Organization: Tektronix, Beaverton Oregon Lines: 60 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted 48 30 Jun 86 AMBROSIA USENET Cookbook provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 49 APPLE-BAKE(D) 27 Feb 86 USENET Cookbook BAKED APPLES APPLE-BAKE - A quick substitute for apple pie INGREDIENTS (Serves 4) 4 _g_r_e_e_n _a_p_p_l_e_s (crispy, tart, medium sized-Granny Smiths are good) 8 cm _s_t_i_c_k _c_i_n_n_a_m_o_n, broken and ground (use a coffee grinder.) Alternative: 7 ml powdered cinnamon. 14 _a_l_l_s_p_i_c_e _b_e_r_r_i_e_s, ground the same way (makes interesting cof- fee afterwards). Alternative: 5 ml allspice. 1 ml _g_r_a_t_e_d _n_u_t_m_e_g 100 g _b_r_o_w_n _s_u_g_a_r 45 g _b_u_t_t_e_r (grate if cold) _j_u_i_c_e _o_f 1/2 _m_e_d_i_u_m _l_e_m_o_n 120 g _g_o_l_d_e_n _r_a_i_s_i_n_s 65 g _d_r_i_e_d _p_i_t_t_e_d _p_r_u_n_e_s 100 g _c_h_o_p_p_e_d _w_a_l_n_u_t_s (or other nuts) PROCEDURE (1) Preheat oven to 200 deg. C. Butter a deep baking dish that has a lid. (2) Core the apples but do not peel them. Arrange them in the dish. Cut apples to fit, if necessary. (3) Combine all remaining ingredients in bowl. Mix well (this is where grating the butter comes in handy). Stuff this mixture into the holes and spaces in and between the apples. (4) Bake covered at 200 deg. C for about 30 minutes. Serve hot with vanilla ice cream (spoon extra sauce over ice cream). RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n: measure the spices. CONTRIBUTOR Jeff Winslow Tektronix Inc., Design Automation Group, Beaverton Oregon jeffw@midas.UUCP Path: decwrl!recipes From: louann@cae780 (Lou Ann Puetz) Newsgroups: mod.recipes Subject: RECIPE: Apple-molasses bread Message-ID: <6780@decwrl.DEC.COM> Date: 5 Dec 86 04:42:02 GMT Sender: recipes@decwrl.DEC.COM Organization: Tektronix (CAE Systems Div.), Santa Clara, California, USA Lines: 61 Approved: reid@decwrl.UUCP 50 27 Feb 86 APPLE-BAKE USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 51 APPLE-BREAD(B) 28 Aug 86 USENET Cookbook APPLE-MOLASSES BREAD APPLE-BREAD - A simple, fragrant apple nut raisin bread I found this recipe on the back of a label for a baking loaf pan. It is easy to make and because of the molasses it is very fragrant while bak- ing. INGREDIENTS (1 large loaf) 120 g _b_u_t_t_e_r 200 g _s_u_g_a_r 3 _e_g_g_s 200 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 5 ml _b_a_k_i_n_g _p_o_w_d_e_r 2.5 ml _s_a_l_t 2.5 ml _g_r_o_u_n_d _c_i_n_n_a_m_o_n 1 ml _g_r_o_u_n_d _n_u_t_m_e_g 250 ml _a_p_p_l_e_s_a_u_c_e 60 ml _d_a_r_k _m_o_l_a_s_s_e_s (treacle) 150 g _r_a_i_s_i_n_s 75 g _c_h_o_p_p_e_d _n_u_t_s PROCEDURE (1) Preheat oven to 175 deg. C. (2) In a large bowl, cream butter and sugar until light and fluffy. (3) Add eggs, one at a time, beating well after each addition. (4) Combine flour, baking powder, salt, cinnamon and nutmeg; set aside. Combine applesauce and molasses. (5) Add dry ingredients alternately with applesauce mixture to egg mixture. Fold in raisins and nuts. (6) Pour into a greased 23x13x7 cm loaf pan. Bake at 175 deg. C for 1 hour, or until a toothpick inserted into the center comes out clean. Cool 10 minutes, remove from pan and con- tinue cooling on a wire rack. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 1 hour baking, 30 minutes cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Lou Ann Puetz Tektronix Inc. (CAE Systems Division), Santa Clara, California, USA {hplabs,amdcad,decwrl}!cae780!louann Path: decwrl!recipes From: nlm@attunix (Nancy Mintz) 52 28 Aug 86 APPLE-BREAD USENET Cookbook Newsgroups: mod.recipes Subject: RECIPE: Apple crisp Message-ID: <8051@decwrl.DEC.COM> Date: 13 Feb 87 06:20:04 GMT Sender: recipes@decwrl.DEC.COM Organization: UNIX System Dev. Lab, AT&T-IS, Summit, New Jersey, USA Lines: 51 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 53 APPLE-CRISP(D) 26 Dec 86 USENET Cookbook APPLE CRISP APPLE-CRISP - Easy baked apple dessert I got this recipe from Marsha Foregger. It's very easy and makes a yummy dessert. INGREDIENTS (serves 6 to 8) 1 kg _a_p_p_l_e _s_l_i_c_e_s 150 g _s_u_g_a_r 100 g _f_l_o_u_r 5 ml _b_a_k_i_n_g _p_o_w_d_e_r 4 ml _s_a_l_t 1 _e_g_g 70 g _s_o_l_i_d _s_h_o_r_t_e_n_i_n_g (e.g. Crisco) 2.5 ml _c_i_n_n_a_m_o_n PROCEDURE (1) Preheat the oven to 175 deg. C. (2) Fill a greased baking dish (approximately 13x22 cm) with the apple slices. (3) Mix together with fork until crumbly the sugar, flour, baking powder, salt and egg. Sprinkle over apples. (4) Melt the shortening, cool slightly and pour over apple-flour mixture. Sprinkle with cinnamon. Bake 30-40 minutes at 175 deg. C. Serve with vanilla ice cream. NOTES I usually sprinkle some raisins and walnut halves in among the apple slices. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 40 minutes baking. _P_r_e_c_i_s_i_o_n: measure the ingredents. CONTRIBUTOR Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA ihnp4!attunix!nlm Path: decwrl!recipes From: mmr@ritcv (Margaret Reek) Newsgroups: mod.recipes Subject: RECIPE: One-crust apple crumb pie Message-ID: <4033@decwrl.DEC.COM> Date: 4 Jul 86 03:34:55 GMT Sender: recipes@decwrl.DEC.COM Organization: Rochester Institute of Technology, Rochester, NY Lines: 59 54 26 Dec 86 APPLE-CRISP USENET Cookbook Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 55 APPLE-PIE-1(D) 21 Feb 86 USENET Cookbook APPLE CRUMB PIE APPLE-PIE-1 - One-crust apple crumb pie INGREDIENTS (Makes 1 pie) 750 g _t_a_r_t _a_p_p_l_e_s 30 g _b_u_t_t_e_r 150 g _s_u_g_a_r 2.5 ml _n_u_t_m_e_g 5 ml _c_i_n_n_a_m_o_n 100 g _b_r_o_w_n _s_u_g_a_r 25 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 50 g _b_u_t_t_e_r, melted 60 g _c_h_o_p_p_e_d _n_u_t_s (walnuts, pecans, etc.) 1 _p_i_e _c_r_u_s_t PROCEDURE (1) Core, peel and slice the apples. (2) Melt the butter, and mix the rest in with it. Pour over apples and mix around so the apples are coated. (3) Put in an unbaked pie shell (4) Combine brown sugar, flour, melted butter, and nuts. Spread over top of the filling. (5) Bake at 190 deg. C for 50 minutes, or until it is bubbling. NOTES The pie can also be frozen and then baked, right from the freezer, at 180 deg. C for 90 minutes. The pies will keep a very long time in the freezer, and not be worse for wear. PS: For those who like the quality of home-made pie crusts but the con- venience of ready-made, make a bunch of crusts someday when the mood grabs you, and put them in the freezer in a big plastic bag. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 1 hour baking. _P_r_e_c_i_- _s_i_o_n: approximate measurement OK. CONTRIBUTOR Margaret Reek Rochester Institute of Technology, Rochester, NY mmr@ritcv.UUCP Path: decwrl!recipes From: johnsson@decwrl (Richard Johnsson) Newsgroups: mod.recipes Subject: RECIPE: Southern Cream Apple Pie Message-ID: <6084@decwrl.DEC.COM> 56 21 Feb 86 APPLE-PIE-1 USENET Cookbook Date: 24 Oct 86 03:37:03 GMT Sender: recipes@decwrl.DEC.COM Organization: DEC Western Software Lab, Palo Alto, Calif., USA Lines: 72 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 57 APPLE-PIE-2(D) 6 Jul 86 USENET Cookbook SOUTHERN CREAM APPLE PIE APPLE-PIE-2 - Apple pie with sour cream goodness This recipe came from my wife's boss, Dick Dolan, the editor of the Hewlett Packard Journal. It is sinfully delicious and never lasts very long, even if you don't have help eating it! INGREDIENTS (Makes 2 pies) PIE 650 g _t_a_r_t _a_p_p_l_e_s 300 g _s_u_g_a_r 25 g _f_l_o_u_r 750 ml _s_o_u_r _c_r_e_a_m 2 _e_g_g_s, beaten 5 ml _v_a_n_i_l_l_a 2 _d_e_e_p-_d_i_s_h _p_a_s_t_r_y _s_h_e_l_l_s, 23 cm wide TOPPING 215 g _s_u_g_a_r 75 g _f_l_o_u_r 7.5 ml _c_i_n_n_a_m_o_n 120 g _b_u_t_t_e_r PROCEDURE (1) Preheat the oven to 200 deg. C. In a large bowl, combine the sugar, flour, sour cream, eggs, and vanilla into a smooth mix- ture. (2) Core, peel, and chop the apples. Boil them in a small amount of water with a little lemon juice for 3 to 5 minutes until they begin to get tender. (3) Drain apples and add to the mixture. (4) Pour into two 23-cm pastry shells. (5) Bake at 200 deg. C for 30 minutes. (6) While pies are baking, crumble topping ingredients into a bowl and mix with a pastry cutter or two knives. (7) Remove pies from oven and cover with topping recipe. (8) Put pies under broiler for 1 to 2 minutes until the topping begins to bubble. 58 6 Jul 86 APPLE-PIE-2 USENET Cookbook NOTES Don't take your eyes off the pies while they're under the broiler. A moment's inattention can mean burned pie! If there is any pie left over, the remainder should be refrigerated. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 20 minutes preparation, 30 minutes baking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Richard Johnsson DEC Western Software Lab, Palo Alto, Calif., USA johnsson@decwrl.dec.com Path: decwrl!recipes From: joelm@apollo.uucp (Joel Margolese) Newsgroups: mod.recipes Subject: RECIPE: Second-day apple squares Message-ID: <9359@decwrl.DEC.COM> Date: 17 Apr 87 05:47:33 GMT Sender: recipes@decwrl.DEC.COM Organization: Apollo Computer, Chelmsford, Massachusetts, USA Lines: 70 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 59 APPLE-SQUARES(C) 17 Dec 86 USENET Cookbook SECOND DAY APPLE SQUARES APPLE-SQUARES - Sugary, moist apple squares Try to avoid eating very many of these squares on the day you make them, as they improve immeasurably on the second and third day! This recipe originally came from a Pillsbury bake-off. INGREDIENTS (Makes 12-15 squares) 200 g _u_n_b_l_e_a_c_h_e_d _w_h_i_t_e _f_l_o_u_r 400 g _b_r_o_w_n _s_u_g_a_r, firmly packed 125 g _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 100 g _c_h_o_p_p_e_d _n_u_t_s (optional) 5-10 ml _c_i_n_n_a_m_o_n 5 ml _s_o_d_a 2.5 ml _s_a_l_t 25 cl _s_o_u_r _c_r_e_a_m _o_r _y_o_g_u_r_t 5 ml _v_a_n_i_l_l_a 1 _e_g_g 400 g _a_p_p_l_e_s, peeled and finely chopped (about 2 apples) PROCEDURE (1) Preheat oven to 175 deg. C. (2) In a large bowl, combine the flour, brown sugar and margarine. (3) Blend at low speed, until the mixture forms fine crumbs. (4) If you want to include them, stir in the nuts now. (5) Place 400 g of the crumb mixture into an ungreased 33x22 cm pan. Press down firmly. (6) Add the remaining ingredients (except for the apples) to the remaining crumb mixture. Blend well. (7) Stir the chopped apples into the batter. Spoon the batter evenly over the crumb base in the pan. (8) Bake at 175 deg. C for 30-40 minutes. If you use the larger pan, bake for 25-30 minutes. (9) Cool before cutting. Better yet, let it wait 24 hours before cutting. (10) Store loosely covered. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 40 minutes baking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. 60 17 Dec 86 APPLE-SQUARES USENET Cookbook CONTRIBUTOR Joel Margolese Apollo Computer, Chelmsford, Massachusetts, USA {attunix,uw-beaver,decvax!wanginst}!apollo!joelm apollo!joelm@mit-eddie.arpa Path: decwrl!recipes From: sue@multimax.ARPA (Sue LoVerso) Newsgroups: alt.gourmand Subject: RECIPE: Applesauce salad Message-ID: <12922@decwrl.DEC.COM> Date: 20 May 88 06:11:14 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Encore Computer Corp. Marlboro, Massachusetts, USA Lines: 49 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 61 APPLESAUCE-SLD(SL) 24 Nov 87 USENET Cookbook APPLESAUCE SALAD APPLESAUCE-SLD - Applesauce jello salad A delicious jello salad, taken from "The Monterey Coast Guard Officers' Wives Club Cookbook." My sister-in-law was the president of the club which put that cookbook together. INGREDIENTS (Serves 8) 100 g _c_i_n_n_a_m_o_n _i_m_p_e_r_i_a_l_s (candy) 250 ml _w_a_t_e_r 100 g _l_e_m_o_n _j_e_l_l_o _m_i_x (1 small package) 250 ml _a_p_p_l_e_s_a_u_c_e 4-5 _i_c_e _c_u_b_e_s PROCEDURE (1) Place the candy and water in a pot. Bring to a boil, stirring to dissolve the candy. (2) Add jello powder and stir until it is dissolved. (3) Stir in applesauce and ice cubes until ice cubes are melted. (4) Pour into a bowl and refrigerate until set (1 hour or more). NOTES Substituting apple cider or apple juice for the water adds tremendous taste. We prefer homemade "chunky" style applesauce to processed com- mercial brands. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 1-3 hours to chill. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Sue LoVerso Encore Computer Corp. Marlboro, MA USA sue@multimax.arpa {decvax, allegra, ihnp4}!encore!sue Path: decwrl!recipes From: duane@cg-atla.uucp (Andrew Duane) Newsgroups: alt.gourmand Subject: RECIPE: Armenian rice Message-ID: <12308@decwrl.DEC.COM> Date: 29 Jan 88 06:18:46 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Compugraphic Corp., Wilmington, Massachusetts, USA Lines: 38 Approved: reid@decwrl.dec.com 62 24 Nov 87 APPLESAUCE-SLD USENET Cookbook Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 63 ARMENIAN-RICE(M) 30 Oct 87 USENET Cookbook ARMENIAN RICE ARMENIAN-RICE - Rice with noodles in chicken broth INGREDIENTS (Serves 2-3) 50 g _b_u_t_t_e_r 200 g _u_n_c_o_o_k_e_d _r_i_c_e 50 g _s_m_a_l_l _e_g_g _n_o_o_d_l_e_s 500 ml _c_h_i_c_k_e_n _s_t_o_c_k _b_a_s_i_l (optional) PROCEDURE (1) Melt butter in large saucepan, add egg noodles, and cook until browned. (2) Add rice, stir to coat with butter. Cook on medium high heat for 1 minute. (3) Add chicken stock, and optional basil, and stir to mix. (4) Reduce heat, cover, and cook for 25-30 minutes until rice is done. Remove from heat and let stand, covered, for 5 minutes before serving. RATING _D_i_f_f_i_c_u_l_t_y: very easy. _T_i_m_e: 5 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Andrew L. Duane Compugraphic Corp., Wilmington, Mass., USA {ima,ism780c,ulowell}!cg-atla!duane Path: decwrl!recipes From: oday@hplabs (Vicki O'Day) Newsgroups: mod.recipes Subject: RECIPE: Artichoke casserole Message-ID: <3187@decwrl.DEC.COM> Date: 23 May 86 03:42:55 GMT Sender: recipes@decwrl.DEC.COM Organization: Hewlett-Packard Laboratories, Palo Alto CA Lines: 48 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 64 30 Oct 87 ARMENIAN-RICE USENET Cookbook 65 ARTICHOKE-CASS(V) 18 Mar 86 USENET Cookbook ARTICHOKE-SPINACH CASSEROLE ARTICHOKE-CASS - Vegetable casserole with artichokes and spinach This is a fattening but good vegetable dish. INGREDIENTS (Serves 4) 200 g _m_a_r_i_n_a_t_e_d _a_r_t_i_c_h_o_k_e _h_e_a_r_t_s, drained (2 small jars) Save the marinade for salad dressing. 500 g _c_o_o_k_e_d _s_p_i_n_a_c_h, drained and squeezed dry. (Use 2 packages of thawed frozen spinach, or 600 g cooked fresh spinach) 250 g _c_r_e_a_m _c_h_e_e_s_e, softened 30 g _b_u_t_t_e_r, softened 90 g _g_r_a_t_e_d _p_a_r_m_e_s_a_n _c_h_e_e_s_e PROCEDURE (1) Preheat oven to 175 deg. C. Spread artichoke hearts in the bottom of a buttered casserole dish, in roughly one layer. (2) Top with spinach. (3) Cream together the cream cheese, butter and cheese, and spread evenly on top. (4) Bake covered for 30 minutes, then uncovered for 10 minutes. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 40 minutes baking. _P_r_e_- _c_i_s_i_o_n: no need to measure. CONTRIBUTOR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto CA hplabs!oday Path: decwrl!recipes From: reid@decwrl.DEC.COM (Brian Reid) Newsgroups: alt.gourmand Subject: RECIPE: Summer asparagus soup Message-ID: <12338@decwrl.DEC.COM> Date: 12 Feb 88 06:20:26 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: DEC Western Research, Palo Alto, California, USA Lines: 71 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and 66 18 Mar 86 ARTICHOKE-CASS USENET Cookbook its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 67 ASPARAG-SOUP-1(SPV) 9 Mar 87 USENET Cookbook SUMMER ASPARAGUS SOUP ASPARAG-SOUP-1 - A light and simple asparagus soup Every summer, it seems, the grocery stores are glutted with cheap asparagus. Most of the classical recipes for asparagus soup produce a hearty winter-style soup. Here's a simple recipe for a delicious, light, thin soup that is more in keeping with the time of the year that the glut occurs. You can leave out the chicken broth to make it a meat- less soup, but it does require egg yolks. INGREDIENTS (Serves 4-6) 30 ml _b_u_t_t_e_r 1 _o_n_i_o_n, chopped 700 g _f_r_e_s_h _a_s_p_a_r_a_g_u_s 30 ml _f_l_o_u_r 1.5 l _b_o_i_l_i_n_g _w_a_t_e_r 10 ml _s_a_l_t 60 ml _r_i_c_h _c_h_i_c_k_e_n _b_r_o_t_h (optional) 2 _e_g_g _y_o_l_k_s 120 ml _m_i_l_k PROCEDURE (1) Melt the butter in a pan big enough to cook the soup. Saut'e the onions for a few minutes, until transparent but not brown. (2) Meanwhile, slice the asparagus into thin slices. Now add the sliced asparagus pieces to the onions and continue to saut'e (over medium to medium-high heat) for 15 minutes, until most of the moisture has steamed out of the asparagus and the mix- ture has just barely started to brown. (3) Add the flour to the onion/asparagus mixture and stir well to coat each piece with some flour. Cook for 2 or 3 more minutes over medium-high heat. (4) Dump the boiling water into the asparagus mixture. Add the (optional) chicken broth and the salt. Simmer for 1 hour. (5) Strain out the cooked asparagus, leaving behind a thin yellow-green soup. (6) Thicken the soup with the 2 egg yolks. Add the milk and reheat the soup to serving temperature. Add salt and fresh- ground white pepper to taste. Serve immediately. NOTES The slicing disk on a food processor does an excellent job of slicing the asparagus for this recipe. You can use a food mill, a china cap, or an ordinary sieve to strain the cooked asparagus out of the broth. 68 9 Mar 87 ASPARAG-SOUP-1 USENET Cookbook Don't try to make this soup as a low-salt soup by leaving out the salt. It will taste like dishwater if you cook the asparagus for an hour without salt. Don't try to skimp on time by leaving the cooked asparagus in the broth unstrained. It will ruin the texture. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate (thickening soup with egg yolks is not a beginner's skill). _T_i_m_e: 10 minutes preparation, 1 hour simmering, 5 minutes finishing. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Brian Reid DEC Western Research Laboratory, Palo Alto, California, USA reid@decwrl.dec.com {decvax,sun,ucbvax,cbosgd,pyramid}!decwrl!reid Path: decwrl!recipes From: nlm@attunix.uucp (Nancy Mintz) Newsgroups: mod.recipes Subject: RECIPE: Fruit Cornish hens Message-ID: <8317@decwrl.DEC.COM> Date: 27 Feb 87 08:48:24 GMT Sender: recipes@decwrl.DEC.COM Organization: Unix System Dev., ATT-IS, Summit, New Jersey, USA Lines: 68 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 69 AUTUMN-HENS(M) 26 Dec 86 USENET Cookbook FRUIT CORNISH HENS AUTUMN-HENS - Cornish game hens stewed in fruit and sugar I originally got this recipe from the Sunday magazine of the local paper. I served it last year for Christmas dinner, and it's very good. What's more, this recipe is _e_a_s_y: you just put everything in a bowl, marinate overnight, then bake until done! INGREDIENTS (serves 8) 8 _C_o_r_n_i_s_h _g_a_m_e _h_e_n_s (each about 500 g) 12 _l_a_r_g_e _g_a_r_l_i_c _c_l_o_v_e_s, peeled and finely minced 5 g _d_r_i_e_d _o_r_e_g_a_n_o _s_a_l_t (to taste) _p_e_p_p_e_r (to taste) 25 cl _r_e_d _w_i_n_e _v_i_n_e_g_a_r 1 dl _o_l_i_v_e _o_i_l 150 g _p_i_t_t_e_d _p_r_u_n_e_s 150 g _d_r_i_e_d _a_p_r_i_c_o_t_s 150 g _p_i_t_t_e_d _g_r_e_e_n _o_l_i_v_e_s 100 g _c_a_p_e_r_s (plus a bit of the juice) 8 _b_a_y _l_e_a_v_e_s 200 g _b_r_o_w_n _s_u_g_a_r 25 cl _d_r_y _w_h_i_t_e _w_i_n_e 10 g _I_t_a_l_i_a_n _p_a_r_s_l_e_y (chopped) PROCEDURE (1) Clean hens well under cold water. Pat dry. (2) In a large bowl, combine hens, garlic, oregano, salt, pepper, vinegar, oil, prunes, apricots, olives, capers (with juice) and bay leaves. Cover and refrigerate overnight to marinate. (3) Preheat oven to 175 deg. C. (4) Arrange game hens in 1 or 2 shallow roasting pans. Spoon all the marinade over the hens. Sprinkle evenly with brown sugar and pour wine around them. (5) Bake for 1 to 11/4 hours, basting frequently, until golden. Juice should look clear when thigh is pricked with a fork. (6) Transfer hens, fruit, olives and capers to a serving platter. Moisten with pan juices and sprinkle with parsley. Pass remaining pan juices in a sauceboat. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, overnight marinating, 1 hour cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. 70 26 Dec 86 AUTUMN-HENS USENET Cookbook CONTRIBUTOR Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, NJ ihnp4!attunix!nlm From: kyrimis@tilt.UUCP (Kriton Kyrimis) Newsgroups: mod.recipes Subject: RECIPE: Greek "avgolemono" egg/lemon chicken soup Date: 3 Jan 86 03:45:58 GMT Organization: Princeton University Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 71 AVGOLEMONO(SP) 26 Dec 85 USENET Cookbook CHICKEN SOUP AVGOLEMONO AVGOLEMONO - Greek style egg & lemon chicken soup _A_v_g_o_l_e_m_o_n_o in greek means "egg and lemon" and is the most popular tech- nique for preparing soup in Greece. So much so, that unless stated oth- erwise, when one talks of soup, one means avgolemono soup. What follows is a recipe for my favourite, chicken soup, but feel free to substitute any kind of meat or fish broth for the chicken. INGREDIENTS (Serves four -hungry- people) 2 l _c_h_i_c_k_e_n _b_r_o_t_h (You can get away with instant broth, but make sure it is of good quality. I usually use Knorr Chicken Bouil- lon cubes) 50 g _w_h_i_t_e _r_i_c_e (Unconverted-_n_o_t Uncle Ben's!!!) 2 _e_g_g_s (large, or use 3 small or medium eggs) 1 _l_e_m_o_n 7.5 ml _s_a_l_t (or more to taste) PROCEDURE (1) Bring the broth to a boil, and add the rice and salt. Let rice cook for 15-20 minutes. (2) Remove pot from stove and let it cool for a while. (3) Separate the whites from the egg-yolks, and beat the whites in a large bowl, until they thicken a little. Add the yolks and the juice of the lemon, and beat until you get a uniform mix- ture. (4) Now _c_a_r_e_f_u_l_l_y, using a ladle, pour some of the warm broth into the egg mixture, while beating continuously. When your bowl is full, pour the contents back into the remaining broth, and stir until you get a uniform mixture. (5) Now serve and, I hope, enjoy! NOTES The process of steps 3 and 4 is known in greek as "avgokomma", and describes both this process and what will happen if you are not very careful-the egg will coagulate and spoil everything! In order to avoid such an unfortunate occurrence, you must let the broth cool a little before adding the egg. This can easily be done by starting to beat the eggs only after you have removed the broth from the stove, thus giving time to the broth to cool. However, if you're in a hurry, you can pour a small glass of cold water into the broth (which will obviously make the soup more diluted). The broth must be poured slowly into the egg and lemon mixture, but the two must be blended quickly (use of an electric mixer is recommended). 72 26 Dec 85 AVGOLEMONO USENET Cookbook The original recipe does not require beating the whites separately, so you can simply beat the eggs whole until the whites blend with the yolks, and then add the lemon. If you prepare the eggs this way, the soup will be a little less smooth. The soup can be kept in the refrigerator for a day or two. Be careful not to bring it to a boil when re-heating it, because the egg will coagulate. RATING _D_i_f_f_i_c_u_l_t_y: moderate (handling of eggwhites in soup takes experience). _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Kriton Kyrimis Princeton University, Computer Science Dept. princeton!tilt!kyrimis "I reversed the polarity of the neutron flow..." Path: decwrl!recipes From: asente@cascade (Paul Asente) Newsgroups: mod.recipes Subject: RECIPE: Quick avgolemono soup Message-ID: <7592@decwrl.DEC.COM> Date: 16 Jan 87 04:47:22 GMT Sender: recipes@decwrl.DEC.COM Organization: Stanford University, Palo Alto, California, USA Lines: 46 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 73 AVGOLEMONO-2(SP) 18 Nov 86 USENET Cookbook QUICK AVGOLEMONO SOUP AVGOLEMONO-2 - Greek egg-lemon soup This is a perfect way to use up a little leftover rice. INGREDIENTS (4 servings) 300 g _c_o_o_k_e_d _w_h_i_t_e _r_i_c_e 750 ml _c_h_i_c_k_e_n _b_r_o_t_h 1 _l_e_m_o_n, juiced 2 _l_a_r_g_e _e_g_g_s PROCEDURE (1) If you don't have any leftover white rice, put 100 g of rice on to cook. (2) Heat the chicken broth to boiling. (3) While the chicken broth is heating, beat together the lemon juice and eggs in a small bowl or glass measuring cup until uniform in color. (4) When the chicken broth is boiling, stir in the cooked rice. Remove from heat and stir briskly while slowly pouring the egg mixture into the pot from about a foot in the air. The soup should end up resembling a cream soup and there should be no large visible threads of egg. NOTES This recipe even works well with canned chicken broth since the lemon covers up the ``canned'' flavor. RATING _D_i_f_f_i_c_u_l_t_y: Easy _T_i_m_e: 20 minutes if you have to cook the rice, 10 minutes if you don't. _P_r_e_c_i_s_i_o_n: No need to measure. CONTRIBUTOR -paul asente Stanford University, Palo Alto, California, USA asente@cascade.stanford.edu decwrl!glacier!cascade!asente Path: decwrl!recipes From: kent@decwrl.dec.com (Christopher A. Kent) Newsgroups: mod.recipes Subject: RECIPE: Baklava Message-ID: <5709@decwrl.DEC.COM> Date: 3 Oct 86 03:33:10 GMT Sender: recipes@decwrl.DEC.COM Organization: DEC Western Research, Palo Alto, CA Lines: 124 Approved: reid@decwrl.UUCP 74 18 Nov 86 AVGOLEMONO-2 USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 75 BAKLAVA(D) 18 Jul 86 USENET Cookbook BAKLAVA BAKLAVA - An incredibly sweet and wonderful Balkan dessert Baklava is claimed by almost every Balkan state as its own invention; most people in the United States first encounter it in Greek restau- rants. If the truth were known, it's probably the Turkish who invented it, as is the case for many other ``typically Greek'' dishes. This recipe comes from my Bulgarian grandmother, and follows Bulgarian tradi- tion, in that the filling is very simple. INGREDIENTS (Makes two small pans) DOUGH 500 g _s_t_r_u_d_e_l _d_o_u_g_h (or fillo leaves) 500 g _u_n_s_a_l_t_e_d _b_u_t_t_e_r, well melted. Salted butter or margarine are _n_o_t acceptable. FILLING 500 g _w_a_l_n_u_t _m_e_a_t, chopped medium fine 50 g _s_u_g_a_r 5 ml _v_a_n_i_l_l_a (or use vanilla sugar) SYRUP 1 l _s_u_g_a_r 500 ml _w_a_t_e_r 5 ml _l_e_m_o_n _j_u_i_c_e PROCEDURE (1) Heat oven to 150 deg. C to 160 deg. C. (2) Make the syrup first. Boil the water and sugar for 15 minutes. Add lemon juice, boil 10 more minutes, set aside to cool. (3) Make the filling: Mix all ingredients well. I prefer the wal- nuts fairly coarse; some people like them quite fine. (4) Cut the dough with scissors to the size of the tray. Handle the dough very carefully; do not press hard on it at any time. Cover with wax paper and damp towel. (5) Take out one sheet of dough at a time and place it in the pan. Brush the dough with melted butter between each layer. Con- tinue until you have about 12 sheets buttered. Small and bro- ken pieces of dough can be used in the center, but there _m_u_s_t be butter between every two layers. (6) Spread walnut filling across the tray. (7) Put on a sheet of dough, brush on butter, and continue until all the dough is used up. 76 18 Jul 86 BAKLAVA USENET Cookbook (8) Cut into diamond shapes: cut into quarters with cuts parallel to the long axis, then cut diagonally across. Don't press hard! (9) Bake for about 11/2 hour, until golden brown. Be careful not to burn the bottom or the walnuts, especially with a glass pan. (10) Let cool on rack for 5 minutes. Add syrup which should have cooled to room temperature. Let cool for at least two hours before eating. NOTES Probably the hardest thing about this recipe is waiting those last two hours! Depending on where you go, you'll hear the name of this dish pronounced different ways. I pronounce the name with all /ah/ sounds, with accents of equal intensity on both the first and third syllable. The second syllable is quite faint. Greek-speaking persons typically put a heavy accent on the second syllable. Many variations on the filling are to be found. A simple one was men- tioned above, regarding the coarseness of grind of the walnuts in the filling. They may even be ground. Spices such as chopped cloves or cinnamon may be added, and the filling may be included in several layers instead of just one. A large (33x22 cm) pan is almost too big to handle. I typically make this recipe in two 20x28 cm pans, which is just about the size of a half sheet of the dough I buy. By the way, if you can make your own strudel dough, it will be even better ... but much more effort. It is best to have a partner help you prepare the pans. One person han- dles the dough and places it in the pan, while the other applies the butter. It is very important that sufficient butter be placed between layers so that each layer gets flaky, rather than having them stick together. Pay particular attention to the edges and corners. In case you haven't noticed, this is very sweet stuff. It goes great with a fine cup of coffee, espresso, or Turkish coffee, even with sugar. Two pieces will probably fill anyone up; it refrigerates and freezes quite well. This recipe requires a lot of effort, but it's well worth it. RATING _D_i_f_f_i_c_u_l_t_y: moderate to hard. _T_i_m_e: 11/2 hours preparation, 11/2 hours cooking, 2 hours cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Chris Kent DEC Western Research Lab, Palo Alto, California kent@decwrl.dec.com {ihnp4,decvax,ucbvax}!decwrl!kent 77 BAKLAVA 18 Jul 86 USENET Cookbook Path: decwrl!recipes From: aviva@excelan (Aviva Garrett) Newsgroups: mod.recipes Subject: RECIPE: Banana bread Message-ID: <7755@decwrl.DEC.COM> Date: 23 Jan 87 04:45:09 GMT Sender: recipes@decwrl.DEC.COM Organization: Excelan, Inc., San Jose, Calif., USA Lines: 55 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 78 6 Oct 86 BANANA-BREAD(D) USENET Cookbook AYALLA'S BANANA BREAD BANANA-BREAD - Banana-nut bread This recipe is from my friend Ayalla. It makes a heavy, but moist, loaf of banana bread. INGREDIENTS (1 loaf) 3 _v_e_r_y _r_i_p_e _b_a_n_a_n_a_s 190 g _s_u_g_a_r 125 g _s_h_o_r_t_e_n_i_n_g (_b_u_t_t_e_r) 2 _e_g_g_s 50 ml _y_o_g_h_u_r_t _o_r _s_o_u_r _c_r_e_a_m 200 g _f_l_o_u_r 5 ml _b_a_k_i_n_g _s_o_d_a 115 g _c_h_o_p_p_e_d _w_a_l_n_u_t_s _r_u_m, _v_a_n_i_l_l_a, _o_r _a_m_a_r_e_t_t_o (optional) PROCEDURE (1) Preheat the oven to 175 deg. C. Cream the shortening and sugar. (2) Mix in the bananas. (3) Mix in the remaining ingredients. (4) Pour into a greased loaf pan. (5) Bake 1 hour 15-20 minutes at 175 deg. C. NOTES If you use more than 3 normal-size bananas, I suggest that you lower the oven temperature and cook for a while longer. Otherwise, the crust comes out almost overcooked while the middle remains moist and almost undercooked. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: Preparation: 10 minutes; baking: at least 95 minutes. Allow some time for cooling. _P_r_e_c_i_s_i_o_n: Approximate measure- ment OK. CONTRIBUTOR Aviva Garrett Santa Cruz, California, USA (Excelan, Inc., San Jose) ucbvax!mtxinu!excelan!aviva Path: decwrl!recipes From: peggy@noscvax (Peggy B. Gillenwater) Newsgroups: mod.recipes Subject: RECIPE: Banana split cake Message-ID: <2866@decwrl.DEC.COM> 79 BANANA-BREAD 6 Oct 86 USENET Cookbook Date: 9 May 86 03:40:29 GMT Sender: recipes@decwrl.DEC.COM Organization: Naval Ocean Systems Center, San Diego Lines: 79 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 80 28 Feb 86 BANANA-CAKE(D) USENET Cookbook BANANA SPLIT CAKE BANANA-CAKE - A no-cooking cake with fruit and whipped cream INGREDIENTS (Crust #1) 180 g _g_r_a_h_a_m _c_r_a_c_k_e_r _c_r_u_m_b_s 60 g _m_a_r_g_a_r_i_n_e PROCEDURE (making crust #1) (1) Mix and press in bottom of a 20x30 pan. Bake 10 minutes at 175 deg. C. Cool. INGREDIENTS (Crust #2) 200 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 95 g _s_u_g_a_r 240 g _s_o_f_t _m_a_r_g_a_r_i_n_e 1 _e_g_g, slightly beaten 2.5 ml _v_a_n_i_l_l_a PROCEDURE (making crust #2) (1) Blend all ingredients thoroughly. Pat dough on bottom of a pan. (2) Bake at 200 deg. C for about 10 minutes or until golden brown. Cool. INGREDIENTS (Crust #3) 32 _O_r_e_o _c_o_o_k_i_e_s 160 g _m_e_l_t_e_d _m_a_r_g_a_r_i_n_e PROCEDURE (making crust #3) (1) Crush cookies and mix them with the margarine. Press mixture in bottom of pan. INGREDIENTS (Filling for 1 cake) 120 g _m_a_r_g_a_r_i_n_e 350 g _p_o_w_d_e_r_e_d _s_u_g_a_r 2 _e_g_g_s 4-5 _b_a_n_a_n_a_s, sliced lengthwise 600 g _c_h_u_n_k _p_i_n_e_a_p_p_l_e, drained 600 g _w_h_o_l_e _s_t_r_a_w_b_e_r_r_i_e_s 250 ml _w_h_i_p_p_i_n_g _c_r_e_a_m _c_h_o_p_p_e_d _n_u_t_s 81 BANANA-CAKE 28 Feb 86 USENET Cookbook PROCEDURE (1) Whip margarine/sugar/egg mixture with electric mixer and spread over cooled crust. (2) Place bananas, cut side down, on top of above layer. (3) Spread on the pineapple chunks, then the strawberries. (4) Whip the cream, cover the whole dish with whipped cream, and sprinkle with nuts. (5) Refrigerate 4 hours before serving. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes preparation, 4 hours cooling. _P_r_e_- _c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Peggy B. Gillenwater Naval Ocean Systems Center, San Diego peggy@noscvax.UUCP Path: decwrl!recipes From: mjo@smokey.ua.oz.au (Michael Oudshoorn) Newsgroups: alt.gourmand Subject: RECIPE: Barmi Goreng Message-ID: <12371@decwrl.DEC.COM> Date: 6 Mar 88 09:48:17 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Adelaide, South Australia Lines: 72 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 82 29 Oct 87 BARMI-GORENG(M) USENET Cookbook BEP'S BARMI GORENG BARMI-GORENG - A tasty Indonesian dish This is a recipe that my mother, Bep, has perfected. I have no idea where the recipe originated from but it is a great dish that she has perfected over the years. The leftovers are great next day, hot or cold. INGREDIENTS (serves 4) 50 g _b_o_e_m_b_o_e _n_a_s_i _g_o_r_e_n_g (dehydrated vegetables and spices) 1 ml _s_a_m_b_a_l _o_e_d_a_n_g _k_e_r_i_n_g (pepper condiment) 10 ml _k_e_t_j_a_p _b_e_n_t_e_n_g _m_a_n_i_s (sweet soy sauce) 1 ml _s_a_m_b_a_l _o_e_l_e_k, (hot pepper condiment) 425 g _p_e_e_l_e_d _t_o_m_a_t_o_e_s 250 g _C_h_i_n_e_s_e _n_o_o_d_l_e_s 500 g _m_i_n_c_e _b_e_e_f 100 g _m_i_d_d_l_e _b_a_c_o_n 30 g _t_o_m_a_t_o _p_a_s_t_e 1 _m_e_d_i_u_m _o_n_i_o_n PROCEDURE (1) Soak the boemboe nasi goreng in hot water. (2) Dice and brown the onion, whilst boiling the noodles in another container. (3) Add mince and diced bacon to cooked onions, and brown. (4) To soaked the boemboe nasi goreng add tomatoes, sambal oedang kering, sambal oelek and ketjak benteng manis; mix well. More spices can be added to taste. (5) Drain the noodles. (6) Add tomato paste and Chinese noodles to cooked mince. Mix together. (7) Bring to even heat and serve. NOTES Editor's note: this recipe is unique in the history of alt.gourmand in that virtually none of the ingredients is available in an ordinary North American grocery store. However, with a certain amount of difficulty I was able to find all of the ingredients in specialty food stores nearby (though admittedly I live in a wonderland of ethnic grocery stores and specialty markets.) The recipe is so delicious that it's worth including even though most readers will not be able to find the ingredients to make it. North Americans can read "ground beef" for "mince beef" and "bacon" for "middle bacon". You can make an interesting substitute for this dish by using Mexican seasonings instead of Indonesian; the flavor 83 BARMI-GORENG 29 Oct 87 USENET Cookbook will not be at all authentic but some of the spirit is preserved. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: approximate measurement OK CONTRIBUTOR Michael Oudshoorn Department of Computer Science, The University of Adelaide, South Australia. ACSnet: mjo@uacomsci.ua.oz Path: decwrl!recipes From: nlm@attunix (Nancy Mintz) Newsgroups: mod.recipes Subject: RECIPE: Basmati Rice Pilaf Message-ID: <5041@decwrl.DEC.COM> Date: 29 Aug 86 05:27:59 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T-Information Systems, Summit, NJ Lines: 73 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 84 26 May 86 BASMATI-RICE-1(B) USENET Cookbook BASMATI RICE PILAF BASMATI-RICE-1 - Basmati rice with carrots This is a delicate, fragrant rice dish-one of our favorites. I got the recipe from an Indian cooking class. It's a bit of work, but well worth it. INGREDIENTS (Serves 4) 200 g _B_a_s_m_a_t_i _r_i_c_e (from Indian grocery or gourmet shop) 1 _s_m_a_l_l _o_n_i_o_n 3 _m_e_d_i_u_m _c_a_r_r_o_t_s 1 _b_a_y _l_e_a_f 1 _c_i_n_n_a_m_o_n _s_t_i_c_k, crumbled 2 _c_l_o_v_e_s 4 _b_l_a_c_k _p_e_p_p_e_r_c_o_r_n_s 1 ml _c_u_m_i_n _s_e_e_d_s 15 ml _l_i_g_h_t _v_e_g_e_t_a_b_l_e _o_i_l 30 g _b_u_t_t_e_r 15 g _k_o_s_h_e_r _s_a_l_t (or to taste) PROCEDURE (1) Wash the rice in cool water, squeezing gently with your fingers, until the water runs clear. Put the rice in 500 ml of cool water to soak for 20 minutes. (2) Strain soak water into saucepan and heat. Leave rice to dry in strainer. Preheat oven to 175 deg. C. (3) While rice is drying, chop onion finely and set aside. Dice carrots and set aside. Measure spices. (4) When rice is dry, heat oil over medium high flame in heavy, oven-proof skillet or casserole dish. Add spices. (5) When spices become fragrant, add butter and onions. Cook until onions are tender and light golden brown. Add carrots and cook for 3-5 minutes. (6) Add rice and cook, stirring very gently for 5 minutes. (7) Add salt and heated soak water, bring to boil. Reduce heat and simmer until water on top of rice has boiled off. (8) Cover tightly and cook for 20 minutes at 175 deg. C. (9) Remove from oven, let rest for 10 minutes, then serve. 85 BASMATI-RICE-1 26 May 86 USENET Cookbook NOTES It is important to handle the rice gently so that the grains are not broken. It's also important to use whole spices; ground spices would overpower the rice. This dish can be re-heated in the oven. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes preparation, 30 minutes cooking and cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Nancy Mintz AT&T-Information Systems, UNIX System Development Lab, Summit, NJ ihnp4!attunix!nlm Path: decwrl!recipes From: jeff@rtech (Jeff Lichtman) Newsgroups: mod.recipes Subject: RECIPE: Bean casserole Message-ID: <8475@decwrl.DEC.COM> Date: 6 Mar 87 04:14:35 GMT Sender: recipes@decwrl.DEC.COM Organization: Relational Technology Inc., Alameda CA Lines: 68 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 86 13 Mar 86 BEAN-CASS-1(M) USENET Cookbook SUNSHINE BEAN CASSEROLE BEAN-CASS-1 - An easy bean casserole This recipe comes from _A _P_r_i_m_e_r _o_n _B_e_a_n _C_o_o_k_e_r_y by the _C_a_l_i_f_o_r_n_i_a _D_r_y _B_e_a_n _A_d_v_i_s_o_r_y _B_o_a_r_d. The recipe calls for red beans, lima beans, and garbanzos, but any combination of cooked or canned beans can be used. Pick your own favorites. INGREDIENTS (Serves 6 to 8) 400 g _c_a_n_n_e_d _r_e_d _b_e_a_n_s, drained 400 g _c_a_n_n_e_d _l_i_m_a _b_e_a_n_s, drained 400 g _c_a_n_n_e_d _g_a_r_b_a_n_z_o _b_e_a_n_s, drained 500 g _g_r_o_u_n_d _b_e_e_f 1 _l_a_r_g_e _o_n_i_o_n, chopped fine 1 _g_a_r_l_i_c _c_l_o_v_e, minced 50 g _b_r_o_w_n _s_u_g_a_r 15-30 ml _p_r_e_p_a_r_e_d _m_u_s_t_a_r_d 12 cl _k_e_t_c_h_u_p 5 ml _c_u_m_i_n _p_o_w_d_e_r (optional) 6 cl _r_e_d _w_i_n_e _s_a_l_t _a_n_d _p_e_p_p_e_r to taste PROCEDURE (1) Put drained beans into a 2.5-liter casserole; mix lightly and set aside. (2) In large skillet cook ground beef, onions, and garlic until meat is lightly browned; stir in remaining ingredients (except beans). (3) Add skillet mixture to beans in casserole; mix together. (4) Cover and bake for about an hour at 160 deg. C or simmer the mixture in a crockpot for 3 to 4 hours. RATING _D_i_f_f_i_c_u_l_t_y: Easy. _T_i_m_e: 75 minutes if baked; 3 to 4 hours in a crock- pot. _P_r_e_c_i_s_i_o_n: No need to measure. CONTRIBUTOR Jeff Lichtman Relational Technology, Inc. {amdahl, sun}!rtech!jeff -or- {ucbvax, decvax}!mtxinu!rtech!jeff From: ed@mtxinu (Ed Gould) Newsgroups: mod.recipes Subject: RECIPE: Beef stock Date: 14 Mar 86 05:25:47 GMT Organization: mt Xinu, Berkeley CA Approved: reid@glacier.ARPA 87 BEAN-CASS-1 13 Mar 86 USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 88 25 Feb 86 BEEF-STOCK(SP) USENET Cookbook BEEF STOCK BEEF-STOCK - A basic brown soup stock This is a similar stock to the one Jeff Smith describes in _T_h_e _F_r_u_g_a_l _G_o_u_r_m_e_t. I usually use bones with meat on them; he recommends meatless ones. INGREDIENTS (About 4 liters) 3 kg _s_o_u_p _b_o_n_e_s 1 bunch _c_a_r_r_o_t_s 1 bunch _c_e_l_e_r_y 3 _y_e_l_l_o_w _o_n_i_o_n_s, unpeeled 5 l _w_a_t_e_r PROCEDURE (1) Brown the bones in a heavy pan if there is meat on them. If there is no meat, roast the bones in a 200 deg. C oven for two hours, being careful not to burn them. (2) Chop the carrots, celery, and onions. The onion skin will add to the color of the stock. (3) Place all of the ingredients in a heavy stock pot and simmer for 12 hours. Add water as necessary to keep the other ingredients covered. Alternately, bring to a simmer and place, covered, in a 100 deg. C oven overnight. (4) Strain the stock. A layer of fat will form on top of the stock as it cools. This is a sufficient seal to keep the stock fresh in the refrigerator for a couple of weeks. It freezes well, too. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 12-14 hours cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Ed Gould mt Xinu, Berkeley, CA {ucbvax,decvax}!mtxinu!ed Path: decwrl!recipes From: moiram@tekgen (Moira Mallison) Newsgroups: mod.recipes Subject: RECIPE: Beer and cheese soup Message-ID: <7971@decwrl.DEC.COM> Date: 6 Feb 87 04:48:54 GMT Sender: recipes@decwrl.DEC.COM Organization: Tektronix, Inc. Beaverton, Oregon, USA Lines: 58 Approved: reid@decwrl.UUCP 89 BEEF-STOCK 25 Feb 86 USENET Cookbook Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 90 18 Nov 86 BEER-CHS-SOUP(SPV) USENET Cookbook BEER & CHEESE SOUP BEER-CHS-SOUP - an easy quick tummy-warming soup One of my favorite cold-weather soups, this recipe came from a friend of a friend of a friend. The listed vegetables are really just sugges- tions. Use whatever suits your fancy, or is in the refrigerator. INGREDIENTS (Serves 6) 200 g _d_i_c_e_d _o_n_i_o_n_s 200 g _d_i_c_e_d _c_e_l_e_r_y 250 g _d_i_c_e_d _c_a_r_r_o_t_s 100 g _d_i_c_e_d _m_u_s_h_r_o_o_m_s 175 g _b_u_t_t_e_r 50 g _f_l_o_u_r 5 ml _d_r_y _m_u_s_t_a_r_d 1.25 l _c_h_i_c_k_e_n _o_r _v_e_g_e_t_a_b_l_e _s_t_o_c_k 1 bunch _b_r_o_c_c_o_l_i 30 cl _b_e_e_r (use a can or bottle and save a swallow for the cook!) 200 g _c_h_e_d_d_a_r _c_h_e_e_s_e, _g_r_a_t_e_d 15 g _g_r_a_t_e_d _p_a_r_m_e_s_a_n _c_h_e_e_s_e _s_a_l_t _p_e_p_p_e_r PROCEDURE (1) Saut'e the diced vegetables in butter. (2) Mix flour and mustard into saut'ed vegetables. Add the chicken or vegetable stock to mixture and cook for five minutes. (3) Break broccoli into small flowerets; cut stems into bite-sizes pieces. Steam until tender-crisp. (4) Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings. (5) To serve, place some broccoli into a soup bowl and ladle the soup over it. NOTES Because of the cheese, this soup doesn't survive a night in the refri- gerator very well. RATING _D_i_f_f_i_c_u_l_t_y: Easy. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Moira Mallison Tektronix, Inc. Beaverton, Oregon, USA tektronix!moiram 91 BEER-CHS-SOUP 18 Nov 86 USENET Cookbook Path: decwrl!recipes From: horton@reed.uucp (Nicholas Horton) Newsgroups: alt.gourmand Subject: RECIPE: Beets in mustard sauce Message-ID: <12152@decwrl.DEC.COM> Date: 27 Nov 87 06:16:58 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Reed College, Portland, Oregon, USA Lines: 51 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 92 20 Oct 87 BEET-MUSTARD(V) USENET Cookbook BEETS IN MUSTARD SAUCE BEET-MUSTARD - Beets in a tangy mustard sauce From Bert Greene's _G_r_e_e_n_e _o_n _G_r_e_e_n_s. INGREDIENTS (Serves 4) 750 g _b_e_e_t_s, trimmed 50 g _u_n_s_a_l_t_e_d _b_u_t_t_e_r , _s_h_a_l_l_o_t_s minced 15 ml _f_l_o_u_r 120 ml _c_h_i_c_k_e_n _s_t_o_c_k 50 ml _D_i_j_o_n _m_u_s_t_a_r_d 60 ml _c_r_e_a_m _p_a_r_s_l_e_y, chopped _s_a_l_t _a_n_d _p_e_p_p_e_r PROCEDURE (1) Scrub the beets lightly annd boil them for 35 minutes until barely tender. Drain under cold water, peel, then slice into 5-mm pieces. (2) Melt the butter and cook the shallots for 4 minutes over medium heat. (3) Turn the heat down and stir in the flour. Cook for 2 minutes stirring often. (4) Add the stock, mustard and cream. Cook for a few minutes until thick. (5) Combine with the beets. Cook for a few minutes until it is warm. Add salt and pepper to taste. Serve with parsley sprinkled on top. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 50 minutes cooking, 10 minutes preparation. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Nicholas Horton Reed College, Portland, OR USA horton@reed.uucp Date: Wed, 28 Jan 87 08:37:15 PST From: cwp@cbdkc1.uucp (Cindy W. Poehlmann) Newsgroups: mod.recipes Approved: reid@decwrl.UUCP Subject: RECIPE: Norwegian wreath cookies Organization: AT&T Network Systems, Columbus, Ohio, USA Copyright (C) 1987 USENET Community Trust 93 BEET-MUSTARD 20 Oct 87 USENET Cookbook Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 94 16 Dec 86 BERLINERKRANZ(C) USENET Cookbook BERLINERKRANZER BERLINERKRANZ - Norwegian wreath cookies These are decorative holiday cookies adding quite a bright, colorful aromatic touch to your plate of cookies. INGREDIENTS (6 dozen) 170 g _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e, _s_o_f_t_e_n_e_d 160 g _s_o_l_i_d _s_h_o_r_t_e_n_i_n_g (e.g. Crisco) 200 g _s_u_g_a_r 30 ml _g_r_a_t_e_d _o_r_a_n_g_e _p_e_e_l 2 _e_g_g_s 400 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r _r_e_d _c_i_n_n_a_m_o_n _c_a_n_d_i_e_s (optional) _g_r_e_e_n _f_o_o_d _c_o_l_o_r_i_n_g (optional) PROCEDURE (1) Heat oven to 200 deg. C. (2) Mix thoroughly butter, shortening, sugar, orange peel, and eggs. (3) Blend in flour. Color with green food coloring, if desired. (4) Shape dough by rounded teaspoonfuls into ropes, each 15 cm long and 5 mm in diameter. (5) Form each rope into a circle, bringing one end over the other and through into a single knot. Let 1 cm extend at each end. (6) Place on ungreased baking sheet. (7) Press in red cinnamon candies, if desired. (8) Bake 10 to 12 minutes or until set but not brown. (9) Immediately remove from baking sheet. RATING _D_i_f_f_i_c_u_l_t_y: moderate (requires some dexterity). _T_i_m_e: 1 hour. _P_r_e_c_i_- _s_i_o_n: Measure the ingredients. CONTRIBUTOR Cindy W. Poehlmann AT&T Network Systems, Columbus, Ohio, USA {cbosgd,cbatt}!cbdkc1!cwp Path: decwrl!recipes From: gkloker@utai (Geoff Loker) Newsgroups: mod.recipes Subject: RECIPE: Berry Cobbler 95 BERLINERKRANZ 16 Dec 86 USENET Cookbook Message-ID: <3183@decwrl.DEC.COM> Date: 23 May 86 03:36:40 GMT Sender: recipes@decwrl.DEC.COM Organization: CSRI AI, University of Toronto Lines: 81 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 96 21 Mar 86 BERRY-COBBLER(D) USENET Cookbook BERRY COBBLER BERRY-COBBLER - Berry cobbler This recipe was lifted from _T_V _G_u_i_d_e's series of recipes from television stars. It is similar to the recipe for _B_e_r_r_y _P_u_d_d_i_n_g found in Edna Staebler's _F_o_o_d _T_h_a_t _R_e_a_l_l_y _S_c_h_m_e_c_k_s cookbook. I will list a few varia- tions on it at the end. INGREDIENTS (Serves 6) 100 g _s_u_g_a_r (for sprinkling) 1 l _b_e_r_r_i_e_s (fresh or frozen) 190 g _s_u_g_a_r (for the batter) 100 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 7.5 ml _b_a_k_i_n_g _p_o_w_d_e_r 2.5 ml _s_a_l_t 120 ml _m_i_l_k 60 g _b_u_t_t_e_r (softened) _n_u_t_m_e_g PROCEDURE (1) Preheat oven to 190 deg. C. (2) Sprinkle 100 g of sugar on the berries, and place them in the bottom of a 2-liter baking dish. (3) Combine the remaining dry ingredients (flour, sugar, baking powder and salt). (4) Add the milk and softened butter, and beat well. (5) Spoon the batter over the berries. Sprinkle some nutmeg on top. (6) Bake for about 45 minutes. NOTES You can use pretty well any type of berry for the base. A favourite of mine is a combination of strawberries, raspberries, and blueberries. The base of this turns out to be a bit thin and liquidy. If you strain the juice from the fruit, add a couple of tablespoons of flour to the juice, and then pour the juice over the fruit in the baking dish, the base will be semi-firm. You do not need to sprinkle the full 100 g of sugar on the berries; with sweeter berries, much less will often suffice. If you would like a sweeter, candy-like batter, try adding more sugar to the batter. I wouldn't recommend putting more than 250 g of sugar into the batter, though-the crust of the batter will be very candy-like, but 97 BERRY-COBBLER 21 Mar 86 USENET Cookbook the centre of the batter will not properly bake if you do. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 45 minutes baking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Geoff Loker University of Toronto, CSRI, Artificial Intelligence USENET: {ihnp4 decwrl utzoo uw-beaver}!utcsri!utai!gkloker CSNET: gkloker@toronto ARPANET: gkloker.toronto@csnet-relay Path: decwrl!recipes From: ambar@ATHENA.MIT.EDU (Jean Marie Diaz) Newsgroups: alt.gourmand Subject: RECIPE: Biscuits supreme Message-ID: <11697@decwrl.DEC.COM> Date: 25 Sep 87 03:10:20 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: MIT, Cambridge, Massachusetts, USA Lines: 76 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 98 27 Mar 87 BISCUITS-1(B) USENET Cookbook BISCUITS SUPREME BISCUITS-1 - Simple, fluffy biscuits This originated in The Better Homes and Gardens Cookbook, which I con- sider basic equipment for genteel middle-class living. Here ``biscuits'' is the North American meaning of the word and not the Commonwealth mean- ing of the word. In England these would be called ``scones.'' INGREDIENTS (makes 10-12) 200 g _f_l_o_u_r 20 ml _b_a_k_i_n_g _p_o_w_d_e_r 10 ml _s_u_g_a_r 2.5 ml _c_r_e_a_m _o_f _t_a_r_t_a_r 2.5 ml _s_a_l_t 100 g _s_h_o_r_t_e_n_i_n_g 150 ml _m_i_l_k PROCEDURE (1) Preheat oven to 230 deg. C. Stir together the flour, baking powder, sugar, cream of tartar, and salt. Cut in the shorten- ing until the mixture resembles coarse crumbs. (2) Make a well in the center. Pour in the milk all at once. (3) Stir _j_u_s_t until dough clings together; no more. (4) Knead gently on a lightly floured surface for 10-12 strokes. (5) Roll or pat to 1-cm thickness. Cut with a 6-cm biscuit cutter, dipping the cutter into flour before each cut. (6) Transfer to an ungreased baking sheet. Bake in a 230 deg. C oven for 10-12 minutes, or until golden. NOTES Lots of cookbooks tell you to use two knives, or some such, to do the cutting-in of the first step. Forks work fine for me (I'm a klutz.) All of the trick to making light, fluffy biscuits is in how you handle them: the less, the better. You can make these as drop biscuits (skip the rolling; drop batter by tablespoons, and bake); they're even better for the lack of handling. Outside North America you might not know what "shortening" is. Use butter, margarine, copha, or lard. Vegetable shortening really is better for this recipe, but don't forget lots of butter to put *on* them.... I make these for study breaks. They disappear at an exponen- tial rate.... 99 BISCUITS-1 27 Mar 87 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 10 minutes baking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Jean Marie Diaz Massachusetts Institute of Technology, Cambridge, Mass., USA Ambar@athena.mit.edu Path: decwrl!recipes From: nlm@sfyog.uucp (Nancy Mintz) Newsgroups: alt.gourmand Subject: RECIPE: Caribbean black-eyed peas and rice Message-ID: <11551@decwrl.DEC.COM> Date: 28 Aug 87 03:08:55 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Unix Sys.Dev.Lab, ATT-IS, Summit, New Jersey, USA Lines: 67 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 100 22 Feb 87 BLACK-EYE-RICE(B) USENET Cookbook BLACK-EYED PEAS AND RICE BLACK-EYE-RICE - Spicy Caribean Black-Eyed Peas and Rice I got this originally from my local newspaper. INGREDIENTS (serves 8) 250 g _s_a_l_t _p_o_r_k (rind removed, cut into 1-cm dice) 2 _r_e_d _b_e_l_l _p_e_p_p_e_r_s (seeded, cored, and cut into bite-size pieces) 6 _r_i_p_e _p_l_u_m _t_o_m_a_t_o_e_s (cut into 1-cm pieces) 1 _m_e_d_i_u_m _y_e_l_l_o_w _o_n_i_o_n (peeled and chopped) 6 _g_a_r_l_i_c _c_l_o_v_e_s (peeled and finely chopped) 200 g _u_n_c_o_o_k_e_d _w_h_i_t_e _r_i_c_e 25 cl _c_h_i_c_k_e_n _b_r_o_t_h 1.5 kg _c_o_o_k_e_d _b_l_a_c_k-_e_y_e_d _p_e_a_s 150 g _p_i_t_t_e_d _g_r_e_e_n _o_l_i_v_e_s 60 g _c_a_p_e_r_s (drained) 6 _a_n_c_h_o_v_y _f_i_l_l_e_t_s (finely chopped) 30 ml _d_r_i_e_d _o_r_e_g_a_n_o 5 ml _g_r_o_u_n_d _a_l_l_s_p_i_c_e 5 ml _c_o_a_r_s_e-_g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 2.5 ml _c_a_y_e_n_n_e _p_e_p_p_e_r 2.5 ml _s_a_l_t 40 g _s_c_a_l_l_i_o_n_s, sliced on the diagonal 10 g _p_a_r_s_l_e_y, (chopped) PROCEDURE (1) In a large, heavy casserole, saut'e salt pork over low heat until the fat has been rendered. Do not let it brown. (2) Add peppers, tomatoes, onion and garlic to salt pork and cook 5 minutes more over low heat. (3) Add rice, and stir for a minute. Add remaining ingredients except for scallions and parsley. Cook, covered, for 20 minutes, or until rice is tender and most of liquid is absorbed. (4) Add scallions and parsley; gently mix together. Serve hot. RATING _D_i_f_f_i_c_u_l_t_y: easy but tedious (a lot of chopping). _T_i_m_e: 30 minutes after the black-eyed peas are cooked. _P_r_e_c_i_s_i_o_n: measure the spices. CONTRIBUTOR Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA ihnp4!attunix!nlm Path: decwrl!recipes From: garys@tekcbi.UUCP (Gary Scott) 101 BLACK-EYE-RICE 22 Feb 87 USENET Cookbook Newsgroups: mod.recipes Subject: RECIPE: Black bean soup Message-ID: <4239@decwrl.DEC.COM> Date: 18 Jul 86 03:37:42 GMT Sender: recipes@decwrl.DEC.COM Organization: Tektronix, Beaverton OR Lines: 81 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 102 4 Feb 86 BLACKBEAN-SOUP(SP) USENET Cookbook BLACK BEAN SOUP BLACKBEAN-SOUP - Soup with black beans and ham hocks Here is a hearty soup for those cold winter evenings. This is a rather messy soup to make, but well worth the effort. INGREDIENTS (Serves 8-12) 250 g _b_l_a_c_k _b_e_a_n_s 100-150 g _s_m_o_k_e_d _b_o_n_e_l_e_s_s _h_a_m _h_o_c_k_s 2 l _w_a_t_e_r _s_a_l_t, to taste 500 ml _b_e_e_f _o_r _c_h_i_c_k_e_n _b_r_o_t_h (I prefer beef) 20 ml _o_l_i_v_e _o_i_l 250 g _g_r_e_e_n _b_e_l_l _p_e_p_p_e_r_s, finely chopped, seeded, and cored 300 g _o_n_i_o_n_s, finely chopped 10 g _g_a_r_l_i_c, finely minced 5 ml _g_r_o_u_n_d _c_u_m_i_n 250 g _t_o_m_a_t_o_e_s, peeled, seeded, and diced. 60 ml _r_e_d _w_i_n_e _v_i_n_e_g_a_r 30 ml _c_o_r_i_a_n_d_e_r, finely chopped [optional] _d_r_y _s_h_e_r_r_y _w_i_n_e, to taste PROCEDURE (1) Put the beans, ham hocks, water and salt in a kettle, and bring to a boil. Cover and let simmer 2 to 21/2 hours, or until beans are thoroughly tender. (2) Remove the ham hocks and set aside. (3) Drain the beans, and reserve both them and the cooking liquid. There should be about 1.5 liters of beans and 1 liter of liquid. Add enough broth to the liquid to make 1.5 liters. (4) Put the beans in the container of a food processor or blender, and blend as thoroughly as possible. Add a little of the liquid and continue blending. Combine the pur'eed beans and remaining liquid in a large bowel. (5) Heat the oil in a heavy kettle, and add the peppers, onions, garlic and cumin. Cook, stirring, until the onions are wilted. Add the tomatoes and the vinegar. Let simmer about 15 minutes. (6) Meanwhile cut up ham hocks. (7) Add the pur'eed bean mixture to the cooked tomato mixture. Add the chopped ham and coriander. (8) Serve in hot soup bowls with 20 ml or so of sherry (if desired) in each serving. 103 BLACKBEAN-SOUP 4 Feb 86 USENET Cookbook NOTES I skip the sherry and add a spoon of sour cream or yogurt. If your palate can handle them, try adding pickled jalapeno peppers. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 3 hours cooking. _P_r_e_- _c_i_s_i_o_n: no need to measure. CONTRIBUTOR Gary Scott Tektronix, Beaverton OR garys@tekcbi.UUCP Path: decwrl!recipes From: ed@mtxinu (Ed Gould) Newsgroups: mod.recipes Subject: RECIPE: Black Bottom Cupcakes Message-ID: <4237@decwrl.DEC.COM> Date: 18 Jul 86 03:34:56 GMT Sender: recipes@decwrl.DEC.COM Organization: mt Xinu, Berkeley CA Lines: 74 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 104 24 Mar 86 BLACKBOTTOM(D) USENET Cookbook BLACK BOTTOM CUPCAKES BLACKBOTTOM - Chocolate cupcakes with a cream cheese filling This was adapted from a recipe in the December, 1980 issue of _B_o_n _A_p_p_e_t_i_t. I have doubled the original, along with changing it, so it may not double again easily. INGREDIENTS (Makes 3 dozen) CREAM-CHEESE MIXTURE 450 g _c_r_e_a_m _c_h_e_e_s_e, room temperature 2 _e_g_g_s 125 g _s_u_g_a_r 0.5 ml _s_a_l_t 350 g _s_e_m_i_s_w_e_e_t _c_h_o_c_o_l_a_t_e _c_h_i_p_s FLOUR MIXTURE 300 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 200 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 100 g _d_a_r_k _b_r_o_w_n _s_u_g_a_r 50 g _c_o_c_o_a, or more to taste 10 ml _b_a_k_i_n_g _s_o_d_a 0.5 ml _s_a_l_t LIQUIDS 325 ml _w_a_t_e_r 175 ml _v_e_g_e_t_a_b_l_e _o_i_l 30 ml _w_h_i_t_e _v_i_n_e_g_a_r 15 ml _v_a_n_i_l_l_a 30 ml _d_a_r_k _r_u_m (Myers's)-optional 500 ml _s_o_u_r _c_r_e_a_m PROCEDURE (1) Preheat oven to 190 deg. C. (2) Make the cream-cheese mixture: blend cream cheese, eggs, sugar, and salt with a wooden spoon. (3) Carefully fold in chips. Set aside. (4) Make the flour mixture: combine flour, sugar, brown sugar, cocoa, baking soda and salt in another bowl. (5) Mix in the liquids. Blend thoroughly. (6) Line muffin tins with cupcake papers. Fill papers about 3/4 full with batter. (7) Drop 25 ml of the cream cheese mixture into the center of each. 105 BLACKBOTTOM 24 Mar 86 USENET Cookbook (8) Bake until done, about 30 minutes. Do not overbake. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 20 minutes preparation, 30 minutes baking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Ed Gould MT XINU, 2560 Ninth Street, Berkeley, CA 94710 USA {ucbvax,decvax}!mtxinu!ed Path: decwrl!recipes From: walker@hpesoc1.uucp (Darrell Walker) Newsgroups: alt.gourmand Subject: RECIPE: Black Forest pie Message-ID: <12395@decwrl.DEC.COM> Date: 25 Mar 88 16:48:35 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Hewlett Packard, Cupertino, California, USA Lines: 66 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 106 4 Nov 87 BLKFOREST-PIE(D) USENET Cookbook BLACK FOREST PIE BLKFOREST-PIE - A rich chocolate/cherry pie I got this recipe from my mom, I don't know where she got it. It is very rich, so be careful! INGREDIENTS (1 pie) 1 _p_i_e _c_r_u_s_t, cooked 150 g _s_u_g_a_r 40 g _u_n_s_w_e_e_t_e_n_e_d _c_o_c_o_a 30 ml _f_l_o_u_r 50 g _b_u_t_t_e_r 80 ml _m_i_l_k 2 _e_g_g_s, beaten 600 g _c_h_e_r_r_y _p_i_e _f_i_l_l_i_n_g (one large can) 250 g _w_h_i_p_p_e_d _c_r_e_a_m 30 g _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e, coarsely grated PROCEDURE (1) Prepare your favorite crust for a filled 1-crust pie. (2) Preheat oven to 175 deg. C. In a medium saucepan, combine sugar, cocoa and flour; add butter and milk. Cook until mix- ture begins to boil, stirring constantly. Remove from heat. (3) Add small amount of hot mixture to eggs, mix well, then fold egg mixture into the chocolate mixture. (4) Fold 1/3 of the pie filling into chocolate mixture; save the rest for the topping. Pour chocolate mixture into pie crust. (5) Bake at 175 deg. C for 35-45 minutes or until center is set but still shiny. Cool, and chill one hour. (6) Whip the cream. Combine 2 cups whipped cream and grated cho- colate and spread over cooled pie. Top with remaining pie filling, and the remaining whipped cream. Chill at least half an hour before serving. NOTES I use a pre-mixed whipped topping rather than real whipped cream when I make this pie. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes preparation, 3 hours cooking and cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients. 107 BLKFOREST-PIE 4 Nov 87 USENET Cookbook CONTRIBUTOR Darrell Walker Hewlett Packard, Cupertino, California, USA hplabs!hpesoc1!walker Path: decwrl!recipes From: kra@hpcnof.hp.com (Katherine Rives Albitz) Newsgroups: alt.gourmand Subject: RECIPE: Peanut butter bon-bons Message-ID: <12367@decwrl.DEC.COM> Date: 6 Mar 88 09:44:40 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Hewlett-Packard, Ft. Collins, Colorado, USA Lines: 38 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 108 30 Oct 86 BON-BONS(D) USENET Cookbook PEANUT BUTTER BON BONS BON-BONS - Chocolate and peanutbutter holiday treat INGREDIENTS (3-4 dozen) 1.5 kg _p_o_w_d_e_r_e_d _s_u_g_a_r 500 g _b_u_t_t_e_r 400 g _c_r_u_n_c_h_y _p_e_a_n_u_t _b_u_t_t_e_r 500 g _c_h_o_c_o_l_a_t_e _c_h_i_p_s 200 g _b_l_o_c_k _p_a_r_a_f_f_i_n PROCEDURE (1) Mix together the sugar and peanut butter in a bowl. Melt the butter, and pour it over this mixture. Stir and knead until smooth. (2) Roll into walnut-sized balls. (3) Melt together the chocolate chips and paraffin over water. (4) Dip balls into chocolate coating, set on waxed paper to har- den. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Katherine Rives Albitz Hewlett-Packard, Ft. Collins, Colorado, USA hplabs!hpfcla!hpcnof!k_albitz Path: decwrl!recipes From: pam@cepu.uucp (Pamela McGarvey) Newsgroups: mod.recipes Subject: RECIPE: Bouillabaisse Message-ID: <8690@decwrl.DEC.COM> Date: 20 Mar 87 05:32:51 GMT Sender: recipes@decwrl.DEC.COM Organization: UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA Lines: 167 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 109 BON-BONS 30 Oct 86 USENET Cookbook 110 5 Jan 87 BOUILLABAISSE(M) USENET Cookbook BOUILLABAISSE BOUILLABAISSE - Marseille style fish soup A friend and I had been talking about the glories of bouillabaisse for the past year and we finally decided to use New Year's Eve as an excuse to fish rather than continuing to cut bait, _a_d _n_a_u_s_e_u_m. The following recipes are a combination of several derived from old _G_o_u_r_m_e_ts, Julia Child, the Playboy Gourmet Cookbook, and ``gee, that sounds good-let's add it.'' The accompanying Rouille is a garlic-hot pepper mayonnaise condiment traditional to Marseille-style fish soup. INGREDIENTS (Serves 4-8) ROUILLE 6 _c_l_o_v_e_s _g_a_r_l_i_c 5 ml _s_a_l_t 12 _l_a_r_g_e _b_a_s_i_l _l_e_a_v_e_s 60 g _c_h_o_p_p_e_d _p_i_m_i_e_n_t_o 50 g _b_r_e_a_d _c_r_u_m_b_s 1 _e_g_g _y_o_l_k 25 cl _o_l_i_v_e _o_i_l _h_o_t _p_e_p_p_e_r _s_a_u_c_e COURT BOUILLION 20-25 dl _w_a_t_e_r 5 dl _d_r_y _w_h_i_t_e _w_i_n_e 1 _o_n_i_o_n (coarsely chopped) 1 _l_a_r_g_e _c_a_r_r_o_t (cut into large pieces) 1 _l_e_e_k (white section only, cut into large pieces) celery _s_t_a_l_k 2-3 kg _f_i_s_h _t_r_i_m_m_i_n_g_s (fish frames, heads, tails) BOUILLABAISSE 2 _s_m_a_l_l _l_i_v_e _l_o_b_s_t_e_r_s (each about 600 g) 3 dozen _m_u_s_s_e_l_s 3 dozen _s_m_a_l_l _h_a_r_d-_s_h_e_l_l_e_d _c_l_a_m_s 1 kg _m_e_d_i_u_m _s_h_r_i_m_p 1.5 kg _f_i_r_m-_f_l_e_s_h_e_d _f_i_s_h (sea bass, red snapper, cod, etc.) 15 cl _o_l_i_v_e _o_i_l 2 _c_l_o_v_e_s _g_a_r_l_i_c, minced 1 _l_e_e_k (white part only, julienned) 250 g _g_r_a_t_e_d _c_a_r_r_o_t 200 g _o_n_i_o_n _f_i_n_e_l_y _c_h_o_p_p_e_d 40 g _f_e_n_n_e_l, roughly chopped 5 ml _s_a_g_e 1 _s_t_r_i_p _o_r_a_n_g_e _p_e_e_l (2 cm) 1 pinch _s_a_f_f_r_o_n 1 _b_a_y _l_e_a_f 40 g _p_a_r_s_l_e_y, roughly chopped 111 BOUILLABAISSE 5 Jan 87 USENET Cookbook 25 cl _d_r_y _w_h_i_t_e _w_i_n_e _s_a_l_t _a_n_d _p_e_p_p_e_r _t_o _t_a_s_t_e PROCEDURE (ROUILLE) (1) In a food processor fitted with the cutting blade, pur'ee all ingredients (except the olive oil and hot pepper sauce) until finely minced. (2) With the motor running, add the olive oil through the feed tube in as thin a continuous stream as possible. Stop occa- sionally to scrape down the sides. (3) Add hot pepper sauce to taste. The rouille should be very spicy. PROCEDURE (COURT BOUILLION) (1) Bring water to boil and add all ingredients. (2) Return to boil, then reduce heat to simmer. Skim scum from top while simmering. (3) Simmer for 30 minutes. (4) Remove all solids and strain through double layer of cheesecloth. PROCEDURE (BOUILLABAISSE) (1) Cook lobsters in boiling water for 15 minutes, until bright red. (2) Remove all meat from tail and claws. Cut into chunks and set aside. (3) Scrub mussels and clams well to remove sand. Debeard mussels by pulling black fibers from shell. (4) Steam mussels and clams over 2 cm of water for about 10 minutes, until shells open. (5) Discard any unopened mussels or clams. Remove one shell from each mussel and clam, leaving meat in other shell. (6) Strain clam/mussel broth through double layer of cheese cloth and reserve 3 cups. (7) Shell the shrimp. (8) In a large skillet, heat olive oil. Saut'e onion, leek, carrot, fennel, garlic, sage, saffron, and orange peel until onions are soft and golden. 112 5 Jan 87 BOUILLABAISSE USENET Cookbook (9) In a large pot, bring to a boil 20-25 dl of court bouillon, reserved clam/mussel broth, and 5 dl wine. (10) Add saut'eed vegetables, bay leaf, parsley and wine and bring to simmer. (11) Add salt and pepper to taste (12) Cut fish into large chunks. Add fish and shrimp and simmer 8-10 minutes. (13) Add lobster, mussels and clams and simmer 2 minutes. (14) Serve in soup plates over garlic toast. NOTES Rouille is traditionally made with a mortar and pestle but I prefer to use a food processor-it's just too much work otherwise. Pass the rouille as a condiment. Usually 15 ml per serving is sufficient-this stuff is the essence of garlic and hot pepper. If you can't get fish trimmings for the court bouillon, add bottled clam juice and shrimp and lobster shells. To be truly authentic, our bouillabaisse should have included eel, but my friend was a bit squeamish about that so we left it out. Basically, any combination of shellfish and firm-fleshed fish can be used with the more variety the better. I dislike using crab since it flakes so easily and is lost in the broth. If you can't get live lobsters, substitute frozen lobster tails but be careful not to overcook. Use saffron threads, rather than saffron powder which tends to be adul- terated with safflower and not the same thing at all. Be conservative with the saffron-a little goes a long way and can give the dish a medi- cinal taste. We preceded our dinner with herbed leek and proscuitto tartlets served with champagne. Dinner included bouillabaisse; a hearts-of-palm salad with pimiento and greek olives and vinagrette dressing; lots of crusty french bread to soak up the broth; a dry white wine (Duckhorn Sauvignon Blanc '84); and my friend's mother's sponge cake with whipped cream icing, fresh raspberries and raspberry sauce, accompanied by Asti Spumante. RATING _D_i_f_f_i_c_u_l_t_y: moderate to hard. _T_i_m_e: 2 hours. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Pamela McGarvey UCLA Comprehensive Epilepsy Program, Los Angeles, California, USA {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam 113 BOUILLABAISSE 5 Jan 87 USENET Cookbook Path: decwrl!recipes From: kra@hpcnof.HP.COM (Katherine Rives Albitz) Newsgroups: alt.gourmand Subject: RECIPE: Simple bran muffins Message-ID: <12192@decwrl.DEC.COM> Date: 4 Dec 87 06:15:08 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Hewlett-Packard, Ft. Collins, Colorado, USA Lines: 44 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 114 30 Oct 86 BRAN-MUFFINS(B) USENET Cookbook BRAN MUFFINS BRAN-MUFFINS - Easy and good bran muffins INGREDIENTS (Makes 4 dozen) 500 g _R_a_i_s_i_n _B_r_a_n 500 g _f_l_o_u_r 500 g _s_u_g_a_r 5 ml _s_a_l_t 20 ml _b_a_k_i_n_g _s_o_d_a 250 ml _o_i_l 1 liter _b_u_t_t_e_r_m_i_l_k 4 _e_g_g_s, beaten PROCEDURE (1) Mix the dry ingredients well. Add the liquid ingredients and mix until uniformly moist. (2) Let stand 45 minutes. (3) Preheat oven to 175 deg. C. Distribute mixture into greased muffin cups. Bake for 20 minutes. NOTES These muffins freeze well and age well. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 45 minutes waiting, 20 minutes baking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Katherine Rives Albitz Hewlett-Packard, Ft. Collins, Colorado, USA hplabs!hpfcla!hpcnof!k_albitz Path: decwrl!recipes From: peterm@cad.unsw.oz.au (Peter Maxwell) Newsgroups: alt.gourmand Subject: RECIPE: New Zealand bran muffins Message-ID: <13325@decwrl.DEC.COM> Date: 10 Jun 88 08:06:01 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Uni of New South Wales, Sydney, Australia Lines: 64 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and 115 BRAN-MUFFINS 30 Oct 86 USENET Cookbook its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 116 16 Apr 87 BRAN-MUFFINS-2(D) USENET Cookbook BRAN MUFFINS BRAN-MUFFINS-2 - Tasty muffins with bran and dried fruit This is a simple New Zealand recipe based on "golden syrup". The muf- fins make a delicious alternative to scones. We eat them buttered, either hot or cold. I've added the dried fruit to the original recipe as it makes them much more interesting. INGREDIENTS (Makes 12) 100 g _f_l_o_u_r 2.5 ml _s_a_l_t 5 ml _b_a_k_i_n_g _p_o_w_d_e_r 90 g _u_n_p_r_o_c_e_s_s_e_d _b_r_a_n 5 ml _b_a_k_i_n_g _s_o_d_a 1 _e_g_g 20 ml _g_o_l_d_e_n _s_y_r_u_p 15 g _b_u_t_t_e_r 100 g _s_u_g_a_r 250 ml _m_i_l_k 150 g _s_u_l_t_a_n_a_s (or substitute raisins, dates, etc.) PROCEDURE (1) Preheat oven to 220 deg. C. Dissolve the soda in the milk. (2) Sift the flour, baking powder and salt together. (3) Beat the egg well, then add the milk/soda. (4) Add the golden syrup and butter which have been heated together to melt the butter. (5) Add the dry ingredients and mix quickly. (6) Put into greased muffin tins and bake for 12-15 minutes at 220 deg. C. NOTES Golden syrup is a very thick sugar syrup that is readily available in countries where people drive on the left-hand side of the road, but seems to be rare elsewhere. If the gourmet section of your supermarket does not carry it, you could try substituting some kind of honey, such as sage honey. Any dried fruit can be used instead of sultanas, e.g. raisins, dates - whatever strikes your fancy. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: approximate measurement OK. 117 BRAN-MUFFINS-2 16 Apr 87 USENET Cookbook CONTRIBUTOR Peter C. Maxwell University of New South Wales, Sydney, AUSTRALIA peterm%cad.unsw.oz@uunet.uu.net Path: decwrl!recipes From: marcum@sun (Alan M. Marcum) Newsgroups: mod.recipes Subject: RECIPE: Settin' 'round bread Message-ID: <5544@decwrl.DEC.COM> Date: 26 Sep 86 03:27:55 GMT Sender: recipes@decwrl.DEC.COM Organization: Sun Microsystems, Mountain View, California Lines: 92 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 118 23 May 86 BREAD(B) USENET Cookbook SETTIN' 'ROUND BREAD BREAD - A 7-grain bread for toasting or eating plain This bread was first made from whatever was settin' 'round the kitchen when I started baking. It has a wonderful texture and flavor. INGREDIENTS (2 large loaves) 60 ml _w_a_t_e_r at 40 deg. C 65 g _t_u_r_b_i_n_a_d_o _s_u_g_a_r (most any sugar will do, though) 14 g _a_c_t_i_v_e _d_r_y _y_e_a_s_t 60 g _b_u_t_t_e_r 60 g _s_h_o_r_t_e_n_i_n_g 350 ml _w_a_t_e_r 120 ml _m_i_l_k 1 _l_a_r_g_e _e_g_g 115 g _n_o_n-_f_a_t _d_r_y _m_i_l_k 7.5 ml _s_a_l_t 25 ml _h_o_n_e_y 0.5 ml _g_r_o_u_n_d _c_i_n_n_a_m_o_n 40 g _r_o_l_l_e_d _o_a_t_s 90 g _c_o_r_n _m_e_a_l 15 g _b_r_a_n 30 g _c_r_a_c_k_e_d _w_h_e_a_t 40 g _b_u_c_k_w_h_e_a_t 65 g _s_o_y _f_l_o_u_r 90 g _r_y_e _f_l_o_u_r 325 g _w_h_o_l_e _w_h_e_a_t _f_l_o_u_r 300 g _w_h_i_t_e _f_l_o_u_r _b_u_t_t_e_r PROCEDURE (1) Melt the shortening and the butter. Let them cool a bit, so as not to kill the yeast when they are added to the dough. If you want to scald the milk, do so, and also let it cool (it is common practice to scald milk before baking with it, though I never do.) (2) Dissolve the yeast and sugar in the 60 ml of lukewarm water. (3) Mix the cinnamon, oats, corn meal, bran, cracked wheat, buckwheat, soy flour, and rye flour. Add the rest of the water, the milk, butter, shortening, egg, and honey, and mix well. Stir in the dissolved yeast mixture. Mix in the salt, and the whole wheat flour. (4) Stir in the white flour, about 50 g at a time, until the mixture is stiff enough to knead. You'll probably have about half of it left. (5) Remove the dough from the mixing bowl, onto a floured surface. 119 BREAD 23 May 86 USENET Cookbook Knead the dough, adding more white flour as necessary to keep the dough workable. Knead the dough until it is smooth and elastic, about ten minutes. It's okay if you end up using less than or more than the three cups of white flour; just use whatever it takes. (6) Put the dough back into a bowl that's been very lightly greased. Let it rise, covered, in a still, warm place (around 30 deg. C is best, though room temperature will work) for 45 minutes, or until it has doubled in bulk. (7) Punch the dough down, divide in half, shape into loaves, and place each half into a loaf pan which has been very lightly greased. Let rise again, for another 45 minutes, in a still, warm place, until the loaves have about doubled in bulk. (8) Preheat the oven to 175 deg. C as the bread finishes rising. Bake the bread for 35-40 minutes, until it sounds hollow when tapped. Remove from the loaf pans, and rub the top of the loaves with some butter to give them a nice, soft, chewy crust. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: about 3 hours (half of it rising time). _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Alan M. Marcum Sun Microsystems, Mountain View, California sun!nescorna!marcum Path: decwrl!reid From: loosemore@esunix (Sandra Loosemore) Newsgroups: mod.recipes Subject: RECIPE: Swedish rye bread Message-ID: <6182@decwrl.DEC.COM> Date: 31 Oct 86 11:37:18 GMT Sender: reid@decwrl.DEC.COM Organization: Evans and Sutherland Computer co. Lines: 84 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 120 21 May 86 BREAD-RYE(B) USENET Cookbook SWEDISH RYE BREAD BREAD-RYE - A sweet, dark whole-grain rye bread This recipe comes from my great-grandmother, who emigrated from Sweden and brought this recipe with her. It makes a sweet, dark bread, and (like most whole-grain breads) it tends to be a bit heavy. INGREDIENTS (Makes 3 loaves) 500 ml _m_i_l_k 250 ml _w_a_t_e_r 100 g _b_r_o_w_n _s_u_g_a_r 14 g _d_r_y _y_e_a_s_t (two packages) 600 g _r_y_e _f_l_o_u_r (approximate) 300 g _w_h_i_t_e _f_l_o_u_r (approximate) 100 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 125 ml _v_e_g_e_t_a_b_l_e _o_i_l 60 ml _d_a_r_k _m_o_l_a_s_s_e_s 10 ml _a_n_i_s_e _s_e_e_d_s, crushed 5 ml _s_a_l_t PROCEDURE (1) Scald the milk and combine it with the water and brown sugar in a very large bowl. (You need something that holds at least 4 or 5 liters.) When the mixture is lukewarm, dissolve the yeast in it, then stir in 200 g rye flour and 100 g white flour to make a paste. (2) Let the mixture rise in a warm place until it is light and foamy. This usually takes about 30 minutes to an hour. Check it frequently-it can really make a mess if it rises enough to overflow the bowl. (I'm sure they could make a great horror movie about a gigantic blob of bread dough that keeps getting bigger and bigger as it consumes everything in its path....) (3) Stir in the granulated sugar, oil, molasses, anise seed and salt, and enough flour to make a stiff dough, using 2 parts rye to 1 part white. Knead the dough for about 5 minutes, or until it is smooth and elastic, adding more flour to keep it from sticking to your hands. (4) Clean and grease the bowl. Put the dough in the bowl, turning it to grease all sides. Cover the bowl loosely with a clean towel and let the dough rise until it's doubled in bulk. Punch it down and let rise until double again. (5) Divide the dough into three loaves and put in greased pans. (I usually make round loaves and bake them on cookie sheets.) Cover with the towel and let rise until double again. (6) Bake for about 45 minutes at 175 deg. C. Because of the high 121 BREAD-RYE 21 May 86 USENET Cookbook sugar content, this bread can burn rather easily; watch it closely so it doesn't get too dark. NOTES Rye flour can be a little hard to find these days. You may have to visit a store that specializes in natural foods. Avoid the kind that is very coarsely ground with big chunks of bran in it, though; this doesn't seem to have any gluten at all in it, and since the proportion of rye flour is so high in this recipe, the texture of the bread will come out all wrong. You need something that looks more like ordinary flour. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 30 minutes preparation, several hours ris- ing, 1 hour baking and cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Sandra Loosemore Evans & Sutherland Computer Corporation, Salt Lake City {decwrl, utah-gr!uplherc}!esunix!loosemor Path: decwrl!recipes From: reid@decwrl (Brian Reid) Newsgroups: mod.recipes Subject: RECIPE: Margaret Rudkin's stuffing Message-ID: <6526@decwrl.DEC.COM> Date: 21 Nov 86 04:46:41 GMT Sender: recipes@decwrl.DEC.COM Organization: DEC Western Research, Palo Alto, Calif., USA Lines: 66 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 122 19 Nov 86 BREAD-STUFF-1(S) USENET Cookbook MARGARET RUDKIN'S BREAD STUFFING BREAD-STUFF-1 - A stuffing recipe from the founder of Pepperidge Farm Margaret Rudkin founded the Pepperidge Farm bakery as a health-food ven- ture in 1937 because one of her children was allergic to white bread. Her family lived on a farm in Connecticut that had a lot of pretty sour- gum trees that the locals called ``pepperidge trees,'' hence the name. Rudkin's pediatrician asked to buy loaves of her whole-grain bread for other children with white-flour allergies, and so the business was started. If you look in cookbooks published in that era, they mostly say that it is impossible to make bread from whole grains because the flour was too coarse and the bread would not hold together. In its time, this was a very risky venture. In 1963, Margaret Rudkin published a cookbook with all of her family recipes. It's called _T_h_e _M_a_r_g_a_r_e_t _R_u_d_k_i_n _P_e_p_p_e_r_i_d_g_e _F_a_r_m _C_o_o_k_b_o_o_k, (Atheneum Press). It is a rare book, and has been out of print for 20 years. In 1965 Grosset and Dunlap republished it with much wider distri- bution, but that book is also out of print. In general I have found that the recipes in this book are nearly identi- cal to the products sold by the Pepperidge Farm bakery, and it's a lot of fun to make your own. Here is her recipe for Thanksgiving turkey stuffing. INGREDIENTS (Serves 8) 500 g _b_r_e_a_d 1 _w_h_i_t_e _o_n_i_o_n, chopped fine 5 ml _s_a_l_t _f_r_e_s_h-_g_r_o_u_n_d _p_e_p_p_e_r 2.5 ml _s_a_g_e 2.5 ml _t_h_y_m_e 125 g _b_u_t_t_e_r, melted PROCEDURE (1) On the weekend before Thanksgiving, set aside some homemeade bread, to dry out. Leave it unwrapped so that it will dry thoroughly. (2) Thanksgiving morning, cut the bread into thick slices and remove the crust from each slice. Dip each slice into cold water, and wring out carefully. After squeezing each slice dry, crumble it into a large bowl by rubbing between your hands. (3) Add salt, pepper, sage, thyme, and chopped onion to the bowl, and stir gently. Pour on the melted butter, and toss like a salad. 123 BREAD-STUFF-1 19 Nov 86 USENET Cookbook NOTES Rudkin's notes say ``taste and sniff as you go, because you might like more sage or thyme.'' RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 4 days drying bread, 10 minutes preparation. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Brian Reid DEC Western Research Laboratory, Palo Alto, California, USA reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid Path: decwrl!recipes From: patc@tekcrl.tek.com (Pat Caudill) Newsgroups: alt.gourmand Subject: RECIPE: White bread Message-ID: <12455@decwrl.DEC.COM> Date: 22 Apr 88 05:35:20 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Tektronix, Inc., Portland, Oregon, USA Lines: 76 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 124 27 Sep 87 BREAD-WHITE-1(B) USENET Cookbook PLAIN OLD BREAD BREAD-WHITE-1 - Ordinary white bread This recipe is derived from the basic bread in the _A_m_e_r_i_c_a_n _H_e_a_r_t _A_s_s_o_- _c_i_a_t_i_o_n _C_o_o_k_b_o_o_k. INGREDIENTS (2 loaves) 15 g _q_u_i_c_k _r_i_s_i_n_g _d_r_y _y_e_a_s_t (2 envelopes) 60 ml _l_u_k_e_w_a_r_m _w_a_t_e_r 50 g _d_r_y _m_i_l_k 30 g _s_u_g_a_r 5 ml _s_a_l_t 420 ml _w_a_t_e_r 30 ml _v_e_g_e_t_a_b_l_e _o_i_l 600 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r PROCEDURE (1) In a small bowl, dissolve the yeast in 60 ml lukewarm water. (2) In a large mixing bowl, mix the powdered milk, sugar, salt and 420 ml water together. Stir with a whisk until smooth, then add yeast mixture. (3) Sift in 300 g of flour and mix until smooth. (4) Add the oil; mix. (5) Gradually sift in the remaining flour. When it becomes stiff enough to handle remove from the bowl and knead it as you add the flour. Knead it for 5-7 minutes after the last flour is added. (6) Place the dough in a oiled bowl and turn it over to coat uni- formly. Then place it in a warm place to rise until it has doubled in size (about 45 minutes). (7) Remove from bowl and knead a little. Divide into two equal parts, shape into loaves, and place in loaf pans. Let rise again until doubled in size. (8) Preheat oven to 190 deg. C. (9) Bake 45 minutes. (10) Remove loaves from pans and cool on a wire rack. NOTES This is good everyday bread. Be careful: it's easy to eat too much and get fat. You may want to have someone who has made bread before help the first time as the amount of flour may have to be adjusted depending 125 BREAD-WHITE-1 27 Sep 87 USENET Cookbook on the slight differences in your mesurement of the liquids and the humidity of the day. Once you have done it it is easy to do by the feel of the dough. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 20 minutes preparation, 2 hours rising, 1 hour cooking and cooling. _P_r_e_c_i_s_i_o_n: measure carefully. CONTRIBUTOR Pat Caudill Tektronix, Inc., Portland, Oregon, USA patc@tekcrl.TEK.COM Path: decwrl!recipes From: guarino@decwrl (Loretta Guarino Reid) Newsgroups: mod.recipes Subject: RECIPE: Breakfast casserole Message-ID: <2593@decwrl.DEC.COM> Date: 26 Apr 86 21:39:52 GMT Sender: recipes@decwrl.DEC.COM Organization: DEC Western Software Laboratory Lines: 69 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 126 8 Mar 86 BREAKFAST-CAS(M) USENET Cookbook BREAKFAST CASSEROLE BREAKFAST-CAS - A baked egg, sausage, and bread casserole I got this recipe from a recipe chain letter when I was in graduate school. ``Send 5 recipes to the person whose name is at the top of the list, and then add your name to the bottom of the list and send it to 5 friends.'' I ended up getting about 30 recipes that way; this is the only one that I still make. It's wonderful. The person who mailed it to me is named Ruth Ann Swart. I've changed it slightly because I don't like to leave raw egg mixtures in the refrigerator overnight, as the original recipe called for. INGREDIENTS (serves 6-8) 8 _l_a_r_g_e _e_g_g_s 600 ml _m_i_l_k 200 g _b_r_e_a_d _c_u_b_e_s 5 ml _d_r_y _m_u_s_t_a_r_d 1 kg _b_u_l_k _s_a_u_s_a_g_e (see note) 200 g _g_r_a_t_e_d _c_h_e_d_d_a_r (or more to taste) 200 g _f_r_e_s_h _m_u_s_h_r_o_o_m_s PROCEDURE (1) Brown the sausage in a frypan; drain off excess fat. Set aside. (2) In a large bowl, beat the eggs. Add milk, mustard, and bread cubes. If you like salty dishes, add a teaspoon of salt. Wait a few minutes for the bread cubes to absorb the milk and eggs. Stir in 80% of the grated cheese. (3) Add the cooked and drained sausage. Mix well. Pour into a casserole dish of the size that you would use to make lasagna (about 20x30 cm). (4) Slice the mushrooms, and arrange the slices on top of the casserole. Sprinkle the remaining 20% of the cheese over the top of the mushrooms. (5) Bake for 45 minutes at 175 deg. C. Let cool 10 minutes before serving. NOTES You can cut up your own bread for the bread cubes, or else buy a package of commercial poultry stuffing. Try to get unflavored bread cubes if you buy them. For the sausage, try Spanish chorizo, English Cumberland sausage, or American pork whole-hog sausage. I usually use a mixture of beef chorizo and Jimmy Dean pork sausage. Any spicy pork- or beef-based sausage will work. 127 BREAKFAST-CAS 8 Mar 86 USENET Cookbook For the cheese, the best bet is Canadian sharp white cheddar. You can substitute any cheddar, or Leicester, or Cantal, or for that matter any- thing you want. I've never tried it with Swiss cheeses. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes preparation, 1 hour cooking and cooling. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Loretta Guarino Reid guarino@decwrl.ARPA decwrl!guarino DEC Western Software Laboratory, Palo Alto CA Path: decwrl!recipes From: kyrimis@Princeton.EDU (Kriton Kyrimis) Newsgroups: alt.gourmand Subject: RECIPE: Briami Message-ID: <12792@decwrl.DEC.COM> Date: 13 May 88 06:09:46 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Princeton University, Princeton, NJ, USA Lines: 62 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 128 22 Nov 87 BRIAMI(MV) USENET Cookbook BRIAMI BRIAMI - Greek vegetable casserole This is a very colourful vegetable dish from Greece. I got the recipe out of a Greek cookbook. INGREDIENTS (Serves 6) 1 _e_g_g_p_l_a_n_t 1 kg _z_u_c_c_h_i_n_i 4 _m_e_d_i_u_m _p_o_t_a_t_o_e_s 2 _g_r_e_e_n _p_e_p_p_e_r_s 1 _r_e_d _p_e_p_p_e_r 2 _m_e_d_i_u_m _o_n_i_o_n_s 250 ml _o_l_i_v_e _o_i_l 4 _m_e_d_i_u_m _t_o_m_a_t_o_e_s 2 _c_l_o_v_e_s _g_a_r_l_i_c 5 ml _s_u_g_a_r _s_a_l_t _a_n_d _p_e_p_p_e_r to taste PROCEDURE (1) Prepare the vegetables: Cut the eggplant, zucchini and pota- toes in bite sized chunks (do not peel the zucchini or the eggplant). Remove the stems and seeds from the peppers and slice them into strips. Peel and slice the onions. Dice the tomatoes. (2) Saute' the vegetables except the tomatoes in the olive oil in small batches. Saute' each batch for 2 or 3 minutes, then remove from the pan, trying to drain some of the oil so that enough oil is left for the next batch. When you're done, most (if not all) of the oil should be gone from the pan. (3) Place the sautee'ed vegetables in a baking dish and toss them briefly so that you won't get only one kind of vegetable in one place. (4) Add the tomatoes into the pan and saute' for a couple of minutes. Crush the garlic and add to the tomatoes. Add the sugar, salt and pepper to taste and simmer for another minute. (5) Pour the tomato sauce on top of the vegetables and bake at 175 deg. C or until the vegetables are tender. (6) Serve with plenty of fresh bread and, if you like, some feta cheese on the side. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30-45 minutes preparation, 1 hour baking. _P_r_e_- _c_i_s_i_o_n: No need to measure. 129 BRIAMI 22 Nov 87 USENET Cookbook CONTRIBUTOR Kriton Kyrimis Princeton University, Computer Science Dept., Princeton, New Jersey, USA kyrimis@princeton.edu allegra!princeton!kyrimis Path: decwrl!recipes From: shore@adobe (Andrew Shore) Newsgroups: mod.recipes Subject: RECIPE: Broccoli bisque Message-ID: <4037@decwrl.DEC.COM> Date: 4 Jul 86 03:38:21 GMT Sender: recipes@decwrl.DEC.COM Organization: Adobe Systems, Palo Alto, CA Lines: 71 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 130 9 Apr 86 BROC-BISQUE(SP) USENET Cookbook BROCCOLI BISQUE BROC-BISQUE - A broccoli soup - hot or cold This recipe is from my mom. It's been a hit every time she or I have served it. It is rather spicy - not for the timid or faint-of-heart. INGREDIENTS (Serves 8) 550 g _f_r_e_s_h _b_r_o_c_c_o_l_i, trimmed and cut up. Using slightly more is fine. 1 liter _c_h_i_c_k_e_n _b_r_o_t_h (2 cans of canned broth, or use fresh stock) 1 _m_e_d_i_u_m _o_n_i_o_n 20 g _b_u_t_t_e_r 5 ml _s_a_l_t 5-10 ml _c_u_r_r_y _p_o_w_d_e_r 1 dash _p_e_p_p_e_r 30 ml _l_i_m_e _j_u_i_c_e 8 _l_e_m_o_n _s_l_i_c_e_s, (optional) 125 ml _s_o_u_r _c_r_e_a_m 1 g _s_n_i_p_p_e_d _c_h_i_v_e_s, (optional) PROCEDURE (1) Place the cut broccoli in a large saucepan along with the broth, onion, butter, salt, curry powder, and pepper. (2) Bring to a boil. Reduce heat and simmer, covered, for 8 to 12 minutes or until broccoli is just tender. (3) Place 300 to 400 ml of the mixture at a time into a blender container. Cover and blend until smooth. Pour into bowl or another large pan. Repeat with remaining mixture. _B_e _c_a_r_e_- _f_u_l. _T_h_e _h_o_t _l_i_q_u_i_d _m_a_y _s_c_a_l_d _y_o_u. (4) Stir in the lime juice. (5) Now you can either cover and refrigerate at least 4 hours to serve cold (great in warm weather), or you can go right ahead and serve it hot (great in cold weather). Once ladled out, you can garnish with a thin slice of lemon, a small dollop or sour cream, and a sprinkling of chives. NOTES You can refrigerate unused portions for serving later, but it doesn't keep well for long. I like to blend it pretty well, so that the texture is quite smooth. Some people like it a little chunkier. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 45 minutes. _P_r_e_c_i_s_i_o_n: approximate measurement OK. 131 BROC-BISQUE 9 Apr 86 USENET Cookbook CONTRIBUTOR Andy Shore Adobe Systems Incorporated, Palo Alto, California shore@adobe.UUCP {decwrl, glacier, sun}!adobe!shore Path: decwrl!recipes From: george@sysvis (George E. Robertson) Newsgroups: mod.recipes Subject: RECIPE: Broccoli soup Message-ID: <3185@decwrl.DEC.COM> Date: 23 May 86 03:39:28 GMT Sender: recipes@decwrl.DEC.COM Organization: Tandy Corp., Fort Worth, Texas Lines: 108 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 132 15 Apr 86 BROCCOLI-SOUP(SPV) USENET Cookbook CREAM OF BROCCOLI SOUP BROCCOLI-SOUP - Addictive broccoli soup This rich soup is a real flavor treat for everyone, even for people who don't normally eat broccoli. It can be served as the only course in a light meal. The soup is at its best when served with hot, hard French finger rolls and freshly squeezed cool orange juice. It is my own ori- ginal recipe. You will not have tried it anywhere else except at my house. Enjoy. INGREDIENTS (serves 4-6) 2 _b_u_n_c_h_e_s, _f_r_e_s_h _b_r_o_c_c_o_l_i (each about 75 mm bottom diameter, banded) 240 g _b_u_t_t_e_r 2-6 _c_l_o_v_e_s _o_f _f_r_e_s_h _g_a_r_l_i_c, chopped fine. (Use less or more to taste.) 30 ml _c_h_e_r_v_i_l (fresh or dried, finely chopped) 5 ml _s_a_l_t 5 ml _w_h_i_t_e _p_e_p_p_e_r 750 ml _m_i_l_k (use full-cream milk (homogenized)) 1 _m_e_d_i_u_m _e_g_g _y_o_l_k, beaten 25 g _f_l_o_u_r (no lumps) 0.5 ml _c_a_r_d_a_m_o_m 0.5 ml _m_a_c_e 250 ml _h_e_a_v_y _c_r_e_a_m ("whipping" cream preferred) 50 g _G_r_u_y_e_r_e _c_h_e_e_s_e (fresh, grated fine) 60 g _p_a_r_m_e_s_a_n _c_h_e_e_s_e (fresh, grated to powder) PROCEDURE (1) Cut broccoli into bite-size pieces. Discard the hard stem pieces, but keep tender leaves and stem parts. (2) Steam the cut broccoli for about 5-8 minutes, until just bright green in color. Do not overcook. (3) In a 25-cm enameled (non-metal) skillet, heat 180 g of butter until melted. Add chopped garlic and wait until butter is hot enough to cook in. Add steamed broccoli, then chervil to the skillet. Lightly salt the broccoli. (4) Cover, and cook over medium low heat, stirring occasionally with a wooden spoon, for another 5-10 minutes or until the broccoli turns a darker green color and becomes very soft. (5) Mash the broccoli right in the skillet until no large pieces remain. Use a potato masher or a strong wooden spoon. Mash until there are no pieces remaining that are too big to fit in a soup spoon. (6) While broccoli is cooking, add beaten egg yolk to 500 ml of 133 BROCCOLI-SOUP 15 Apr 86 USENET Cookbook milk. (7) Put 50 g butter into a 2-3 liter saucepan. Use enamel or glass for best soup flavor. Metal pans will make this soup bitter. Melt butter and add flour. When the flour bubbles and starts to cook, add the egg/milk mixture into the sau- cepan. Add the cardamom, mace, and white pepper. Stir con- tents of saucepan constantly with wooden spoon until thick. Lower the cooking heat. (8) Empty the mashed broccoli mixture into the saucepan. Stir until well-mixed. Slowly stir in the remaining milk and the cream. As soon as the soup becomes hot enough to cook again, add the grated cheeses. (9) Turn the heat down lower and simmer for about 5 more minutes, stirring to allow the cheeses to melt and mix while the table is being set. Serve immediately and retire quickly so as not to be trampled by those who smelled it cooking. NOTES This recipe may be doubled, halved or whatever without penalty. Vary the amount of milk added the second time to change the soup thickness to your own tastes. You also may use any _f_r_e_s_h green vegetable as a sub- stitute for the broccoli. Asparagus tips, artichoke hearts, and corn are especially nice. Cook them in the same way as you did the broccoli. Use any leftover butter on the hard French finger rolls. Warning: This soup is a mild aphrodisiac when served as suggested and by candlelight. Use Bailey's Irish Cream as a chaser. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 30 minutes. CONTRIBUTOR George Robertson Fort Worth, Texas (ihnp4!sys1!sysvis!ger) Path: decwrl!recipes From: jeff@rtech.uucp (Jeff Lichtman) Newsgroups: mod.recipes Subject: RECIPE: Double-frosted brownies Message-ID: <8686@decwrl.DEC.COM> Date: 20 Mar 87 05:28:52 GMT Sender: recipes@decwrl.DEC.COM Organization: Relational Technology, Alameda, California, USA Lines: 119 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and 134 15 Apr 86 BROCCOLI-SOUP USENET Cookbook its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 135 BROWNIES-1(D) 6 Feb 87 USENET Cookbook DOUBLE-FROSTED BROWNIES BROWNIES-1 - Very rich brownies with double frosting This recipe is for people who like intense chocolate flavor. The result is a brownie with a fondant frosting, covered with unsweetened cho- colate. They are vey rich, with an intersting combination of textures. This recipe is not for beginners. INGREDIENTS (1 dozen) BATTER 60 g _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e (2 squares) 120 g _b_u_t_t_e_r 2 _e_g_g_s (large) 200 g _s_u_g_a_r 5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 50 g _f_l_o_u_r 1 ml _s_a_l_t 60 g _c_h_o_p_p_e_d _n_u_t_s (walnuts are traditional) FIRST FROSTING 300 g _s_u_g_a_r 80 g _b_u_t_t_e_r 12 cl _h_a_l_f-_a_n_d-_h_a_l_f (also called light cream) 5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t SECOND FROSTING 90 g _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e (3 squares) PROCEDURE (1) Pre-heat oven to 175 deg. C. (2) Melt 60 g of chocolate and the butter in a heavy saucepan, then let it cool. Be careful not to let the chocolate burn. (3) Beat the eggs in a large bowl until they are blended. Add 200 g of sugar and mix well. (4) Stir in chocolate-and-butter mixture. Mix until the chocolate is fully incorporated, with no streakyness. Add the vanilla, flour, salt, and nuts. Stir just until the flour is incor- porated; overstirring will make a tough brownie. (5) Spread the mixture in a greased 30 cm pan that is 4 cm deep. Bake in pre-heated oven for 20 to 25 minutes. (6) Cool in the pan on a rack. While it is cooling, follow these instructions to make the first frosting: (7) Mix 300 g sugar, 80 g butter, and 12 cl of half-and-half in a 136 6 Feb 87 BROWNIES-1 USENET Cookbook heavy, medium-size saucepan. (8) Bring to a boil, then cook over moderate heat _w_i_t_h_o_u_t _s_t_i_r_r_i_n_g until a small amount of the mixture forms a soft ball when dropped in ice water, or it reaches 113 deg. C on a candy thermometer. (9) Remove from heat immediately and cool in a pan of ice-water until the candy is lukewarm. DANGER: melted sugar cools very slowly. You can burn yourself badly by testing it with your finger. (10) Add 5 ml vanilla extract to the candy. Beat it until it is creamy and of a spreading consistency. This is most easily done with an electric mixer, although you can use a heavy wire whip. (11) Spread the frosting over the brownies. (12) Melt the remaining 90 g chocolate, and spread over the frost- ing just put on the brownies. Cover as evenly as possible. (13) Cool for several hours in a refrigerator, then bring to room temperature and cut into pieces to serve. NOTES Be very careful when melting chocolate. It burns easily. A double boiler is probably the best way thing to use. It is critical to cook the first frosting to just the right point. If cooked too little, it will be too thin to beat to a creamy consistency. If cooked too much, it will be too brittle. So keep a close eye on it; sugar tends to cook slowly to the soft-ball stage, then it cooks quickly. RATING _D_i_f_f_i_c_u_l_t_y: difficult. _T_i_m_e: a few hours preparation, several hours chilling and then warming _P_r_e_c_i_s_i_o_n: measure ingredients carefully. CONTRIBUTOR Jeff Lichtman Relational Technology, Inc., Alameda, California, USA {amdahl,sun}!rtech!jeff {ucbvax,decvax}!mtxinu!rtech!jeff Path: decwrl!recipes From: ed@mtxinu.uucp (Ed Gould) Newsgroups: alt.gourmand Subject: RECIPE: Serious chocolate brownies Message-ID: <12109@decwrl.DEC.COM> Date: 6 Nov 87 06:15:20 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: mt Xinu, Berkeley, California, USA Lines: 59 137 BROWNIES-1 6 Feb 87 USENET Cookbook Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 138 8 Aug 87 BROWNIES-2(D) USENET Cookbook BROWNIES II BROWNIES-2 - Serious chocolate brownies This is an adaptation of the ``Scrumptious Brownies'' recipe found on a box of Baker's unsweetened chocolate. I've reduced the amounts of sugar and flour from the original, which I find makes for a very fudgey brownie. INGREDIENTS (32 brownies) 250 g _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e (8 squares) 250 g _b_u_t_t_e_r 5 _e_g_g_s 500 g _s_u_g_a_r 15 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 150 g _f_l_o_u_r 250 g _c_o_a_r_s_e_l_y _c_h_o_p_p_e_d _w_a_l_n_u_t_s (optional) PROCEDURE (1) Grease a 33x22 cm pan and pre-heat oven to 190 deg. C. (2) Melt the chocolate and the butter in the top of a double boiler over simmering water. Whisk until smooth. Set aside to cool while beating eggs. (3) Beat the eggs, sugar and vanilla at high speed for a full 10 minutes. (4) Blend in the chocolate-and-butter mixture at low speed. (5) Add flour, beating just to blend. Stir in walnuts, if desired. (6) Bake 30 to 35 minutes. Do not overbake. The brownies are done when a toothpick inserted into the center comes out slightly dirty. (7) Cool in pan, then cut into squares. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 30 minutes preparation, 1 hour cooking and cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Ed Gould mt Xinu, Berkeley, California, USA {ucbvax,decvax,uunet}!mtxinu!ed Path: decwrl!recipes From: patc@tekcrl.tek.com (Pat Caudill) Newsgroups: alt.gourmand Subject: RECIPE: Buffet biscuits Message-ID: <12918@decwrl.DEC.COM> 139 BROWNIES-2 8 Aug 87 USENET Cookbook Date: 20 May 88 06:07:35 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Tektronix, Inc., Portland, Oregon, USA Lines: 60 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 140 27 Sep 87 BUFFET-BISCUIT(B) USENET Cookbook BOBS BUFFET BISCUITS BUFFET-BISCUIT - Some not-so-plain biscuits This recipe is from Bob Clover of Sausalito, California and was first published in _S_u_n_s_e_t magazine. INGREDIENTS (24-30 biscuits) 1.2 kg _b_i_s_c_u_i_t _m_i_x (e.g. 1 box of Bisquick) 150 g _p_a_r_m_e_s_a_n _c_h_e_e_s_e, grated 40 g _g_r_e_e_n _o_n_i_o_n_s, chopped 2 _e_g_g_s, slightly beaten 500 ml _m_i_l_k PROCEDURE (1) Preheat oven to 175 deg. C. In a big bowl mix the biscuit mix, onions, eggs, milk and 100 g of the cheese. (2) Put the dough into a 22x33 cm baking pan and smooth it down. You will have to flour your hand or spatula to do this. Sprinkle the rest of the cheese over the top and then use the spatula or knife to score the dough into square biscuits. Cut all the way to the pan. (3) Bake in a preheated oven at 175 deg. C for 40 to 45 minutes. When they are done a wooden toothpick stuck into the dough will come out clean. (4) When you take them out of the oven, flip the pan upside down over a rack to get the biscuits out, then flip the rack over to get everything back right side up again. NOTES This is good if you are having a lot of company or want a lot of left- overs. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes preparation, 45 minutes cooking _P_r_e_- _c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Pat Caudill Tektronix, Inc., Portland, Oregon, USA patc@tekcrl.tek.com tektronix!tekcrl.tek.com!patc Path: decwrl!recipes From: kyrimis@princeton.csnet (Kriton Kyrimis) Newsgroups: mod.recipes Subject: RECIPE: Butter cookies Message-ID: <8471@decwrl.DEC.COM> Date: 6 Mar 87 04:11:47 GMT Sender: recipes@decwrl.DEC.COM 141 BUFFET-BISCUIT 27 Sep 87 USENET Cookbook Organization: Princeton University, Princeton, New Jersey, USA Lines: 55 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 142 31 Dec 86 BUTTER-COOKIES(D) USENET Cookbook BUTTER COOKIES BUTTER-COOKIES - Simple butter cookies After reading the ingredients on a can of imported Danish butter cook- ies, I thought: ``Hey! I can do this myself!'', so I developed the fol- lowing recipe. It doesn't resemble the original too much, but consider- ing that the cookies don't stay around for more than two days, and that even my mother liked them, they _m_u_s_t be good! INGREDIENTS (Makes 2-3 dozen cookies)) 120 g _u_n_s_a_l_t_e_d _b_u_t_t_e_r, at room temperature 90 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 150 g _w_h_i_t_e _f_l_o_u_r 1 _l_a_r_g_e _e_g_g 5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 7.5 ml _b_a_k_i_n_g _p_o_w_d_e_r PROCEDURE (1) Beat the butter with the sugar. (2) Add the egg and vanilla and beat until you get a uniform mix- ture. (3) Mix the flour and baking powder and gradually blend them into the mixture. When you're done, you should have a rather sticky dough. (4) Shape the dough into balls, about 2 cm in diameter. Roll them in sugar and place them on an ungreased cookie sheet, leaving about an inch of space between cookies, so that they don't stick together when they expand. (5) Bake in preheated oven at 175 deg. C for 20 minutes. (6) Remove from oven, let them cool for a while, and start eating right away. RATING _D_i_f_f_i_c_u_l_t_y: Easy. _T_i_m_e: 20 minutes preparation, 20 minutes baking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Kriton Kyrimis Princeton University, Computer Science Dept., Princeton, New Jersey, USA princeton!kyrimis ``I reversed the polarity of the neutron flow...'' Path: decwrl!recipes From: russak@pegasus.ATT.COM (Jan Russak) Newsgroups: alt.gourmand Subject: RECIPE: Christmas squash casserole 143 BUTTER-COOKIES 31 Dec 86 USENET Cookbook Message-ID: <12123@decwrl.DEC.COM> Date: 15 Nov 87 16:31:29 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: AT&T Information Systems, Lincroft, New Jersey, USA Lines: 65 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 144 19 Oct 87 BUTTERNUT-SQSH(MV) USENET Cookbook BUTTERNUT SQUASH CASSEROLE BUTTERNUT-SQSH - Butternut squash and carrot casserole A delicious Thanksgiving or Christmas casserole. My mother makes this at the holidays. I don't know where she originally got the recipe. INGREDIENTS (Serves 10) 1-2 kg _b_u_t_t_e_r_n_u_t _s_q_u_a_s_h 1-2 _c_a_r_r_o_t_s (depending on quantity of squash) 80 g _r_o_l_l_e_d _o_a_t_s (uncooked oatmeal) 400 g _g_r_e_e_n _p_e_a_s 15 ml _b_u_t_t_e_r 2 _e_g_g_s, beaten frothy pinch _s_a_l_t 50-75 g _c_i_n_n_a_m_o_n _s_u_g_a_r 2.5 ml _v_a_n_i_l_l_a PROCEDURE (1) Boil squash and carrot together until the carrot is tender. Allow both to cool. Slide skin off carrot. Being careful with squash, remove its seeds and peel. Blend carrots and squash together. Don't overblend: preserve some texture. (2) Add cinnamon sugar and salt to taste. (3) Add frothy eggs to carrot/squash mixture. Grease a 20-cm loaf pan. Coat the grease with oatmeal. Mix 40 g oatmeal into casserole. Gently fold in green peas, then put mixture in casserole pan. Sprinkle remaining oatmeal on top and dot with butter. (4) Bake at 175 deg. C 30 to 40 minutes until brown on top. Once cooked, it can be served immediately or frozen for later con- sumption. NOTES Cinnamon sugar is a mixture of sugar and powdered cinnamon. Commercial cinnamon sugar mixtures are mostly sugar. My mom prepares her own mix- ture with the emphasis decidedly on the cinnamon. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 40 minutes preparation, 40 minutes cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Jan Russak AT&T Information Systems, Lincroft, New Jersey, USA {ihnp4,cbosgd}!pegasus!russak Path: decwrl!recipes From: mg@cidam.oz (Mike A. Gigante) 145 BUTTERNUT-SQSH 19 Oct 87 USENET Cookbook Newsgroups: mod.recipes Subject: RECIPE: Butter nut biscuits Message-ID: <5988@decwrl.DEC.COM> Date: 17 Oct 86 03:35:31 GMT Sender: recipes@decwrl.DEC.COM Organization: Royal Melbourne Inst. of Tech., Melbourne, Australia Lines: 47 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 146 21 May 86 BUTTERNUTS(D) USENET Cookbook BUTTERNUT BISCUITS BUTTERNUTS - Biscuits (cookies) with butter and coconut This recipe is from our local school's collection of ``mother's favour- ite recipes''. It's terrific. INGREDIENTS (6 dozen) 30 g _b_u_t_t_e_r, 200 g _s_u_g_a_r 1 _e_g_g 2.5 ml _c_r_e_a_m _o_f _t_a_r_t_a_r 5 ml _b_a_k_i_n_g _s_o_d_a pinch _s_a_l_t 160 g _p_l_a_i_n _w_h_i_t_e _f_l_o_u_r 2.5 ml _v_a_n_i_l_l_a _e_s_s_e_n_c_e 75 g _d_e_s_s_i_c_a_t_e_d _c_o_c_o_n_u_t 30 ml _g_o_l_d_e_n _s_y_r_u_p 15 ml _m_i_l_k PROCEDURE (1) Mix all ingredients together well. Preheat oven to 120 deg. C. (2) Roll dough into small balls. (3) Bake for 15 minutes, or until brown. NOTES Golden syrup is not available in North America; it is a caramelized sugar syrup. North Americans can substitute dark corn syrup or a mixture of molasses and water. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Michael Gigante Royal Melbourne Institute of Technology, Melbourne Vic., Australia seismo!munnari!cidam.oz!mg mg%cidam.oz@australia.csnet Path: decwrl!recipes From: gregor@vu44 (Gregory Sharp) Newsgroups: mod.recipes Subject: RECIPE: Butterscotch meringue Message-ID: <6388@decwrl.DEC.COM> Date: 14 Nov 86 02:09:12 GMT Sender: recipes@decwrl.DEC.COM Organization: VU Informatica, Amsterdam Lines: 51 Approved: reid@decwrl.UUCP 147 BUTTERNUTS 21 May 86 USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 148 5 Aug 86 BUTTERSCOTCH(D) USENET Cookbook BUTTERSCOTCH MERINGUE BUTTERSCOTCH - Butterscotch pudding with a meringue top A delicious dessert for the sugar addict. It goes well with apricot chicken. This is one of the family favourites that mum makes. INGREDIENTS (Serves 4) 250 ml _b_r_o_w_n _s_u_g_a_r 2 _e_g_g_s (separated) 500 ml _m_i_l_k 20 g _p_l_a_i_n _f_l_o_u_r 20 g _b_u_t_t_e_r 40 g _w_h_i_t_e _s_u_g_a_r PROCEDURE (1) Mix flour and brown sugar, adding beaten egg yolks and milk gradually. (2) Put on to boil and thicken, stir constantly. (3) Take off heat. (4) Add butter and mix well. (5) Pour into buttered pie dish. (6) Beat egg whites with white sugar until meringue consistency and pile on top. (7) Bake in a pre-heated oven at 175 deg. C until meringue is nicely brown. NOTES It is very important not to let the oven get too hot! RATING _D_i_f_f_i_c_u_l_t_y: Moderate. _T_i_m_e: 15 minutes preparation, about 40 minutes cooking. _P_r_e_c_i_s_i_o_n: Measure the ingredients. CONTRIBUTOR Greg Sharp Dept. Computer Science, Vrije Universiteit, Amsterdam, Netherlands gregor@vu44.uucp Path: decwrl!recipes From: suze@terak (Suzanne Barnett-Scott) Newsgroups: mod.recipes Subject: RECIPE: red cabbage with apples Message-ID: <3005@decwrl.DEC.COM> Date: 16 May 86 03:36:52 GMT 149 BUTTERSCOTCH 5 Aug 86 USENET Cookbook Sender: recipes@decwrl.DEC.COM Organization: Calcomp/Sanders Display Products, Scottsdale AZ Lines: 56 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 150 3 Feb 85 CABBAGE+APPLES(V) USENET Cookbook RED CABBAGE WITH APPLES CABBAGE+APPLES - A fruity cabbage saut'e I just tried this recipe from a column in the local paper. It's good winter food-very satisfying on a cold nasty day. My only caveat is to use a *large* skillet, or halve the recipe. I cooked a full batch and had cabbage overflowing onto the stove. INGREDIENTS (serves 8) 1.5 kg _r_e_d _c_a_b_b_a_g_e 60-80 g _b_a_c_o_n _f_a_t _o_r _b_u_t_t_e_r 1 _o_n_i_o_n, finely chopped 250 ml _d_r_y _r_e_d _w_i_n_e 2 _t_a_r_t _a_p_p_l_e_s cored & diced (not peeled) 30 ml/20 g _b_r_o_w_n _s_u_g_a_r 15 ml _w_i_n_e _v_i_n_e_g_a_r 2.5 ml _c_a_r_a_w_a_y _s_e_e_d_s PROCEDURE (1) Discard the outer leaves of a firm, 1.5-kg red cabbage and cut it in half. Shred finely and soak in salted water for 15 minutes. Drain well. (2) Heat the bacon fat or butter in a large heavy skillet and add 1 finely chopped onion. Cook onion until transparent, about 5 minutes, then add cabbage. Toss well with two wooden spoons, as you would a salad. When cabbage starts to wilt, add salt and freshly ground black pepper to taste, and red wine. (3) Simmer for 5 minutes and then add 2 tart apples, cored and diced, but not peeled. Sprinkle with brown sugar, and add wine vinegar and caraway seeds. (4) Cover, with lid slightly askew, and simmer over low heat for about 45 minutes. Serves 8, and is good hot or cold. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes preparation, 45 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Enjoy! Nancy Mintz (Transcribed by Suzanne Barnett-Scott) Path: decwrl!recipes From: suze@terak (Suzanne Barnett-Scott) Newsgroups: mod.recipes Subject: RECIPE: Cabbage Kobenhaven Casserole Message-ID: <3007@decwrl.DEC.COM> 151 CABBAGE+APPLES 3 Feb 85 USENET Cookbook Date: 16 May 86 03:39:10 GMT Sender: recipes@decwrl.DEC.COM Organization: Calcomp/Sanders Display Products, Scottsdale AZ Lines: 53 Approved: reid@glacier.ARPA To: mod-recipes@glacier.arpa Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 152 11 Feb 85 CABBAGE-CASS(M) USENET Cookbook CABBAGE KOBENHAVEN CASSEROLE CABBAGE-CASS - Danish cabbage and beef casserole INGREDIENTS (Serves 4-5) 500 g _g_r_o_u_n_d _b_e_e_f 1 _m_e_d_i_u_m _o_n_i_o_n 1 _c_l_o_v_e _g_a_r_l_i_c, minced 15 ml _s_a_l_t 500 ml _t_o_m_a_t_o _s_a_u_c_e 1 ml _c_i_n_n_a_m_o_n 1 ml _g_r_o_u_n_d _c_l_o_v_e_s 1 ml _t_h_y_m_e 1 ml _b_a_s_i_l 1.4 kg _c_a_b_b_a_g_e, shredded PROCEDURE (1) Brown the ground beef in a large skillet with the onions and garlic, drain off the fat. (2) Add the remaining ingredients except cabbage to the meat mix- ture, and simmer for 10 minutes. (3) Put half of the cabbage into a 2-quart casserole dish, top with half of the meat mixture, top with the remaining cabbage, and finally top the cabbage with the remaining meat mixture. (The casserole dish will be rather full, but that's OK, it will cook down). (4) Cover the casserole and bake in a preheated oven (175oC) for 45 minutes. NOTES I believe that the original of this recipe was lifted from a magazine 5 or so years ago, and sent to me by my mom. I've embellished it somewhat (it was a little plain before...) RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes preparation, 45 minutes cooking. _P_r_e_c_i_s_i_o_n: measure the spices. CONTRIBUTOR David Darrow (Transcribed by Suzanne Barnett-Scott) Path: decwrl!recipes From: mcvl@decsrc (Mary-Claire van Leunen) Newsgroups: mod.recipes Subject: RECIPE: French cabbage salad Message-ID: <3004@decwrl.DEC.COM> Date: 16 May 86 03:35:57 GMT Sender: recipes@decwrl.DEC.COM 153 CABBAGE-CASS 11 Feb 85 USENET Cookbook Organization: DEC Systems Research Center Lines: 47 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 154 8 May 86 CABBAGE-SALAD(SL) USENET Cookbook FRENCH CABBAGE SALAD CABBAGE-SALAD - Wilted cabbage salad with bacon This is a wonderful thing to do with cabbage. With no garlic, and using cider vinegar, it becomes German cabbage salad. Adding sour cream to that makes Danish cabbage salad. INGREDIENTS (serves 8) 1 _c_a_b_b_a_g_e, shredded. 120 g _b_a_c_o_n 300 g _o_n_i_o_n, chopped 1 clove _g_a_r_l_i_c, chopped 125 ml _w_h_i_t_e-_w_i_n_e _t_a_r_r_a_g_o_n _v_i_n_e_g_a_r PROCEDURE (1) Cut the bacon into tiny bits, fry it in a big deep frying pan, and fish out all the bits after they are crisp. (2) Cut up the onion and garlic and fry them in the bacon fat. When they are brown, pour in the vinegar. (3) Bring it just up to a simmer, add all the cabbage and bacon, toss it as you would a salad, and serve it. The cabbage doesn't cook, but it wilts a little under the hot vinegar. NOTES Cut the vinegar with a little water if you don't like very sour things, RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Mary-Claire van Leunen DEC Systems Research Center, Palo Alto, CA Path: decwrl!recipes From: nemo@rochester (Richard Newman-Wolfe) Newsgroups: mod.recipes Subject: RECIPE: Cabbage and potatoes Message-ID: <3006@decwrl.DEC.COM> Date: 16 May 86 03:38:04 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Rochester, Computer Science Dept. Lines: 59 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and 155 CABBAGE-SALAD 8 May 86 USENET Cookbook its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 156 31 Jan 85 CABBAGE-SPUDS(MV) USENET Cookbook CABBAGE AND POTATOES CABBAGE-SPUDS - Cabbage and Potatoes With a nod toward Nancy Mintz who reminded me how good cabbage can be, especially in the winter time when other fresh veggies are scarce. INGREDIENTS (Serves 8) 1.5 kg _c_a_b_b_a_g_e 60-80 g _b_a_c_o_n _f_a_t _o_r _b_u_t_t_e_r 2 _o_n_i_o_n_s (chopped) a splash _w_a_t_e_r _o_r _b_e_e_r (whatever you're drinking) 15 ml _w_i_n_e _v_i_n_e_g_a_r 2-4 _w_h_i_t_e _p_o_t_a_t_o_e_s (washed and diced-I like the skins left on) PROCEDURE (1) Cut the cabbage in half and soak in salted water for 15 minutes. Agitate and drain well. Shred the cabbage. (2) Heat the bacon fat or butter in a large heavy skillet and add the diced potatoes. Cook over medium heat until lightly browned. (3) Add 2 chopped onions and cook until transparent, about 5 minutes. (4) Add cabbage and toss well with two wooden spoons, `a la stir- fry. When the cabbage starts to wilt, add salt and freshly- ground black pepper to taste and a splash of that beer in your left hand and 15 ml wine vinegar. (5) Cover, with lid slightly askew, and simmer over low heat until tender (about 30-45 minutes). NOTES This recipe serves 8, and is good hot or cold. Like Nancy said, one cabbage goes a loooonnnngggg way, so I usually use a quarter to a half a head when cooking for 2 RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes preparation, 45 minutes simmering. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Richard Newman-Wolfe University of Rochester, Computer Science Dept. nemo@rochester.UUCP Path: decwrl!recipes From: rhorn@infinet.uucp (Rob Horn) Newsgroups: mod.recipes 157 CABBAGE-SPUDS 31 Jan 85 USENET Cookbook Subject: RECIPE: Cajun lamb Message-ID: <8319@decwrl.DEC.COM> Date: 27 Feb 87 08:49:24 GMT Sender: recipes@decwrl.DEC.COM Organization: Infinet, North Andover, Massachusetts, USA Lines: 69 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 158 27 Dec 86 CAJUN-LAMB(M) USENET Cookbook CAJUN LAMB WITH RICE CAJUN-LAMB - Spicy roast lamb with rice This is a spicy lamb dish that I picked up originally from a local news- paper. INGREDIENTS (serves 2-3) 1 _b_o_n_e_l_e_s_s _l_a_m_b _s_i_r_l_o_i_n _r_o_a_s_t (approx. 1 kg) 30 ml _c_o_o_k_i_n_g _o_i_l 1 _s_m_a_l_l _o_n_i_o_n, chopped 1 _r_e_d _b_e_l_l _p_e_p_p_e_r, diced 1 _g_r_e_e_n _b_e_l_l _p_e_p_p_e_r, diced 500 g _s_l_i_c_e_d _t_o_m_a_t_o_e_s _i_n _p_u_r'_e_e 4 dl _c_h_i_c_k_e_n _s_t_o_c_k 2.5 ml _b_a_s_i_l 2.5 ml _g_r_a_t_e_d _l_e_m_o_n _p_e_e_l 2.5 ml _c_h_i_l_i _p_o_w_d_e_r 200 g _r_i_c_e SPICE MIX 5 ml _s_a_l_t 2.5 ml _c_a_y_e_n_n_e _p_e_p_p_e_r 1 ml _b_l_a_c_k _p_e_p_p_e_r 1 ml _p_a_p_r_i_k_a 1 ml _g_a_r_l_i_c _p_o_w_d_e_r PROCEDURE (1) Trim the lamb of any excess fat. Preheat oven to 175 deg. C. (2) Mix together the spice mix ingredients, and rub over the lamb. Let stand for 15 minutes. (3) Heat oil in a skillet. Sear the lamb until all sides are browned. Remove lamb to a roasting pan. (4) Roast lamb for 35 to 40 minutes. (5) While the lamb is cooking, add onions and peppers to the skil- let used for searing the lamb. Saut'e until soft. (6) Add tomatoes, chicken stock, basil, lemon, and chili powder. Bring to a boil, and add the rice. Reduce heat and simmer until liquid is absorbed. NOTES Often when boning a leg of lamb you end up with a very ragged piece of meat. Just chop it up into boxy pieces and use more spice mix to cover all the surfaces. You will be slicing up the roast before serving anyhow. 159 CAJUN-LAMB 27 Dec 86 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 1 hour. _P_r_e_c_i_s_i_o_n: measure the spices. CONTRIBUTOR Rob Horn Infinet, North Andover, Massachusetts, USA {decvax, seismo!harvard}!wanginst!infinet!rhorn From: bch@ecsvax (Byron C. Howes) Newsgroups: mod.recipes Subject: RECIPE: Spaghetti Carbonara, Neapolitan Style Date: 21 Feb 86 05:16:36 GMT Organization: North Carolina Education Computing Service Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 160 10 Feb 86 CARBONARA(M) USENET Cookbook BIAGIO'S SPAGHETTI CARBONARA CARBONARA - Spaghetti carbonara, Neapolitan style My wife and I had the pleasure of staying at the Villa Virgiliana (owned by The Vergilian Society) in Cuma, Italy just outside of Naples in June, 1985. Biagio and Maria Sgariglia, the proprietors of the villa, served us excellent Italian farm meals for a week, each meal being more deli- cious than the last. This dish was the gastronomic highlight of our stay. INGREDIENTS (Serves 3 to 4 people) 500 g _t_h_i_n _s_p_a_g_h_e_t_t_i, _r_o_t_i_n_i _o_r _e_q_u_i_v_a_l_e_n_t _p_a_s_t_a 30 ml _o_l_i_v_e _o_i_l 250 g _p_a_n_c_e_t_t_a _o_r _b_a_c_o_n 1 _m_e_d_i_u_m _y_e_l_l_o_w _o_n_i_o_n (chopped) 125 ml _c_o_l_d _w_a_t_e_r 60 ml _d_r_y _I_t_a_l_i_a_n _w_h_i_t_e _w_i_n_e 4 _e_g_g_s 60 ml _h_e_a_v_y _c_r_e_a_m 100 g _p_a_r_m_e_s_a_n _c_h_e_e_s_e (grated) PROCEDURE (1) Put large bowl in oven to warm at lowest possible setting. (2) Soak chopped onion in cold water for 15 minutes to reduce pungency. (3) Chop Pancetta or bacon into 5mmx2cm strips. (4) Beat eggs and cream together with a fork. Add 50 g parmesan cheese to the mixture. (5) Wash pasta. Put on water to cook pasta. Add pasta when boil- ing. In the meantime... (6) Dry onions and saut'e with pancetta or bacon in olive oil until onions are barely translucent. (7) Add wine and reduce heat when initial boiling ceases. Meat should not be crisp. (8) When pasta is cooked, drain, but _d_o _n_o_t _w_a_s_h. (9) Quickly remove bowl from oven, put pasta in it and toss with egg, cream and cheese mixture so that heat from pasta cooks eggs. (10) Add meat, onions and wine without draining fat and toss until thoroughly mixed. 161 CARBONARA 10 Feb 86 USENET Cookbook (11) Sprinkle remaining cheese to taste, toss and serve immedi- ately. NOTES Pasta should be cooked _a_l _d_e_n_t_e so that it offers resistance to the teeth without crunching. Fresh pasta is desirable (dried pasta is a poor imitation of the real thing.) Pasta should be used immediately when done so as to stop its internal cooking. If both portions of the recipe cannot be completed at the same time, the meat and onion mixture should finish first. I have made a very successful variation on this using hot country sausage. Make sure the sausage is fairly lean if you try it, however. All of the quantities are adjustable, and may depend on the kind of pasta or meat you use. Too much cream will cause the egg mixture to separate from the pasta and meat. Too little cream will essentially give you scrambled eggs and bacon with pasta. RATING _D_i_f_f_i_c_u_l_t_y: moderate to hard (timing is critical). _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Byron Howes North Carolina Education Computing Service, Research Triangle Park, NC bch@ecsvax or {akgua,decvax}!mcnc!ecsvax!bch Path: decwrl!recipes From: kra@hpcnof.hp.com (Katherine Rives Albitz) Newsgroups: alt.gourmand Subject: RECIPE: Spaghetti carbonara Message-ID: <12325@decwrl.DEC.COM> Date: 5 Feb 88 06:14:55 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Hewlett-Packard, Ft. Collins, Colorado, USA Lines: 79 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 162 30 Oct 30 CARBONARA-2(M) USENET Cookbook SPAGHETTI ALLA CARBONARA II CARBONARA-2 - Spaghetti with raw eggs and Italian bacon While there are innumerable minor variations in the way people make this celebrated Roman dish, there are really only two substantially different schools of thought. One maintains that pancetta, a mild, cured, unsmoked Italian bacon, is the only correct bacon to use. The other school insists on the smoked American variety. Both are good, and both are popular in Italy, but the version I prefer is the one with pancetta. The flavor of smoke is not usually associated with Italian food; cer- tainly hardly ever outside of Alto Adige, a German-speaking region in the North that was once part of Austria. In this dish, I find that smoked bacon adds a sharpness that wearies the palate after the first bitefuls. Try it both ways, and decide for yourself. INGREDIENTS () 250 g _p_a_n_c_e_t_t_a _o_r _b_a_c_o_n 30 ml _o_l_i_v_e _o_i_l 15 ml _b_u_t_t_e_r 4 _g_a_r_l_i_c _c_l_o_v_e_s, peeled and lightly crushed 60 ml _d_r_y _w_h_i_t_e _w_i_n_e _s_a_l_t 500 g _p_a_c_k_a_g_e _t_h_i_n _s_p_a_g_h_e_t_t_i 3 _e_g_g_s 50 g _f_r_e_s_h_l_y _g_r_a_t_e_d _P_e_c_c_o_r_i_n_o _r_o_m_a_n_o _c_h_e_e_s_e 100 g _f_r_e_s_h_l_y _g_r_a_t_e_d _P_a_r_m_e_s_a_n _c_h_e_e_s_e _f_r_e_s_h_l_y _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 30 ml _p_a_r_s_l_e_y, chopped fine. PROCEDURE (1) Cut the pancetta or bacon into thin strips. (2) Put the oil, butter and crushed garlic into a saucepan or small saute pan, and turn on the heat to medium high. When the garlic becomes colored a deep gold, remove and discard it. (3) Put the pancetta or bacon into the pan, and saut'e until it begins to be crisp at the edges. (4) Add the wine, and let it boil away for a minute or two; then turn off the heat. (5) In a large pot, bring 4-5 liters water to a boil. Add 30-40 ml salt, and when the water returns to a boil, put in the spaghetti. (6) Take the bowl from which you'll be serving the spaghetti later, and into it break the three eggs. Beat them lightly, then mix into them both grated cheeses, a liberal grinding of pepper, and the parsley. 163 CARBONARA-2 30 Oct 30 USENET Cookbook (7) When the spaghetti is tender but firm to the bite, drain it, and put it into the serving bowl with the egg-and-cheese mix- ture. toss rapidly and thoroughly until it is well coated. (8) Reheat the pancetta or bacon quickly over high heat, then pour the entire contents of the pan over the spaghetti. Toss again thoroughly, and serve immediately. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 20 minutes. _P_r_e_c_i_s_i_o_n: Approximate meas- urement OK. CONTRIBUTOR Katherine Rives Albitz Hewlett-Packard, Ft. Collins, Colorado, USA hplabs!hpfcla!hpcnof!k_albitz Path: decwrl!recipes From: horton@reed.uucp (Nike Horton) Newsgroups: alt.gourmand Subject: RECIPE: Carrot bars Message-ID: <12920@decwrl.DEC.COM> Date: 20 May 88 06:09:26 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Reed College, Portland, Oregon, USA Lines: 59 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 164 17 Nov 87 CARROT-BARS(D) USENET Cookbook CARROT RAISIN BARS CARROT-BARS - Chewy carrot raisin and nut bars This is from _T_h_e _C_a_r_r_o_t _C_o_o_k_b_o_o_k, by Audra and Jack Hendrickson. As they say, this recipe is beta-carotene rich. In any case, they are a tasty treat. BOTTOM LAYER INGREDIENTS (Serves 4-6) 120 g _b_u_t_t_e_r 100 g _s_u_g_a_r 100 g _f_l_o_u_r TOP LAYER 2 _e_g_g_s 100 g _g_r_a_t_e_d _c_a_r_r_o_t_s 200 g _b_r_o_w_n _s_u_g_a_r, packed 250 g _r_a_i_s_i_n_s 50 g _c_h_o_p_p_e_d _n_u_t_s 5 ml _l_e_m_o_n _j_u_i_c_e 30 ml _f_l_o_u_r 2.5 ml _b_a_k_i_n_g _p_o_w_d_e_r dash _s_a_l_t PROCEDURE (1) Preheat oven to 200 deg. C. Cream together the butter and sugar. (2) Add the flour and mix well. Form into a ball, then press it down into a uniform layer in a 20-cm square baking pan. (3) Bake until golden brown (about 15 minutes). (4) Combine ingredients for top layer, mixing well. When bottom layer is done, pour on top and spread evenly. (5) Bake for 25 minutes. NOTES Ships well for gifts and the like. Doesn't easily break or dry out. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 40 minutes baking. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Nicholas Horton Reed College, Portland, Oregon, USA tektronix!reed!horton 165 CARROT-BARS 17 Nov 87 USENET Cookbook Path: decwrl!recipes From: jj@alice (Jim Johnston) Newsgroups: mod.recipes Subject: RECIPE: Carrot pudding Message-ID: <3186@decwrl.DEC.COM> Date: 23 May 86 03:41:09 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T Bell Laboratories, Murry Hill, NJ Lines: 119 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 166 16 Dec 85 CARROT-PUDDING(D) USENET Cookbook STEAMED CARROT PUDDING CARROT-PUDDING - An old Welsh steamed carrot pudding This is a good steamed pudding, despite the list of ingredients that are ``good for you''. The sauce (following the recipe) is not a necessity for good taste, only for authenticity, although I LIKE it with the sauce. This is a very old recipe, I gathered it from my grandmother, who would have been 101 (sniff) this year, who learned it from her Welsh mother, who learned it from her ... (in Wales), _e_r_g_o it's at least 200+. Given its similarity to some late Medieval puddings, one might suspect that its origins are much earlier. I determined the quantities listed here by measuring what my grandmother tossed into the pot. INGREDIENTS (makes about 2 kg) DRY INGREDIENTS 200 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r, sifted and measured 7.5 ml _c_i_n_n_a_m_o_n 4 ml _c_l_o_v_e_s 7.5 ml _s_a_l_t 10 ml _d_o_u_b_l_e-_a_c_t_i_n_g _b_a_k_i_n_g _p_o_w_d_e_r OTHER PUDDING INGREDIENTS 300 g _r_a_w, _g_r_a_t_e_d, _o_r _g_r_o_u_n_d _p_o_t_a_t_o_e_s 7.5 ml _b_a_k_i_n_g _s_o_d_a 280 g _r_a_w, _g_r_o_u_n_d _c_a_r_r_o_t_s (use medium blade) 180 g _b_r_e_a_d _c_r_u_m_b_s (dry, not toasted) 360 g _c_r_i_s_c_o _s_h_o_r_t_e_n_i_n_g, (solid white vegetable shortening) 300 g _b_r_o_w_n _s_u_g_a_r (light or dark, depends on what you like) 1 _j_u_m_b_o _e_g_g, or 2 large eggs, lightly beaten. 7.5 ml _l_e_m_o_n _e_x_t_r_a_c_t 7.5 ml _v_a_n_i_l_l_a 140 g _f_i_n_e_l_y _c_h_o_p_p_e_d _w_a_l_n_u_t_s (black walnuts are wonderful if you can get them) 420 g _r_a_i_s_i_n_s SAUCE INGREDIENTS 60 ml _w_a_t_e_r 100 g _b_r_o_w_n _s_u_g_a_r (I use a mixture of light and dark) 5 ml _v_a_n_i_l_l_a 5 ml _l_e_m_o_n _e_x_t_r_a_c_t 1 ml _c_o_r_n_s_t_a_r_c_h, well divided 15 g _b_u_t_t_e_r 167 CARROT-PUDDING 16 Dec 85 USENET Cookbook PROCEDURE (Pudding) (1) Mix the dry ingredients and set them aside. Grease completely three large (800 ml) tin cans, such as the kind used for tomato pur'ee. Do NOT use the plastic-lined variety. Alterna- tively, grease one large steaming mold, with a hole in the center. Or improvise. (2) Add the potatoes. Mix well. Then, in turn, add the baking soda, the carrots, the bread crumbs, and the Crisco, making sure that you mix well after adding each ingredient. This matters, so do it! You may have to get some help from King Kong to blend adequately after adding the shortening. (3) Add, in sequence, the brown sugar, the beaten egg, the lemon extract, and the vanilla, mixing well after each addition. (4) Now, add the dry ingredients mixture, a bit at a time. The mixture will be extremely thick, and very difficult to mix. (5) Add the walnuts and the raisins. Mix them in. Go ahead. You're strong enough. (6) Push the mixture into the tins, with each about 3/4 full, or a little more. Seal the tins with aluminum foil, and use a rubber band to hold the foil on. (the pudding should not be exposed directly to the steam). (7) Steam 11/2 to 2 hours, (until the pudding seems uniform. You can't overcook it, so err on the long side, please!) and cool if you're not going to serve it right now. (8) Make the sauce by combining all of the sauce ingredients in a small saucepan and heating until it bubbles and all ingredients are dissolved. (9) To serve, reheat by steaming for at least 45 minutes, or serve out of the original pot. NOTES This stuff keeps in the fridge nearly forever (at least a month) as long as you don't let it dry out. Some add rum to this sauce. Suit yourself. I like it both ways. Decant or spoon out (depends on if you want to be fancy or not) and serve with sauce, also steaming. Then, don't eat for two days to make up for the calories. 168 16 Dec 85 CARROT-PUDDING USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: moderate (considerable physical work required). _T_i_m_e: 1 hour preparation, 3 hours steaming. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Jim Johnston, (ihnp4;allegra;research)!alice!jj AT&T Bell Laboratories, Murray Hill, NJ TEDDY BEARS ARE SHY, SAVE A POWDERMILK BISCUIT FOR YOURS! "There are bridges, bridges in the sky, and bridges in the air..." Path: decwrl!recipes From: garys@tekcbi.uucp (Gary Scott) Newsgroups: alt.gourmand Subject: RECIPE: Helen's carrot cake Message-ID: <10715@decwrl.DEC.COM> Date: 4 Jul 87 00:02:42 GMT Sender: recipes@decwrl.DEC.COM Organization: Tektronix, Beaverton, Oregon, USA Lines: 79 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 169 CARROTCAKE-1(D) 4 Feb 86 USENET Cookbook HELEN'S CARROT CAKE CARROTCAKE-1 - Carrot cake with cream cheese filling I got this recipe originally from _T_h_e _O_r_e_g_o_n_i_a_n in Portland, Oregon. INGREDIENTS (Serves 12) 4 _e_g_g_s, separated 300 g _s_u_g_a_r 225 _c_a_r_r_o_t_s, grated 100 g _w_a_l_n_u_t_s, finely grated 150 g _f_l_o_u_r 5 ml _b_a_k_i_n_g _p_o_w_d_e_r 1 ml _n_u_t_m_e_g 2.5 ml _c_i_n_n_a_m_o_n 5 ml _v_a_n_i_l_l_a _s_a_l_t 25 cl _o_i_l 40 ml _h_o_t _w_a_t_e_r 2.5 ml _b_a_k_i_n_g _s_o_d_a FILLING 250 g _c_r_e_a_m _c_h_e_e_s_e 100 g _s_u_g_a_r 12 cl _s_t_r_a_w_b_e_r_r_y, _a_p_r_i_c_o_t _o_r _r_a_s_p_b_e_r_r_y _j_a_m FROSTING 25 cl _w_h_i_p_p_i_n_g _c_r_e_a_m 30 ml _s_u_g_a_r PROCEDURE (1) Preheat oven to 175 deg. C. Cream together egg yolks and 200 g of the sugar until the yolk color lightens. Stir in carrots, nuts, flour, baking powder, nutmeg, cinnamon, vanilla, salt and oil. (2) Mix together hot water and soda and stir into flour mixture. (3) Beat egg whites until foamy. Gradually add remaining sugar. Beat until stiff and glossy. (4) Fold egg white mixture into flour mixture. (5) Turn mixture into a greased 33x22-cm pan lined with greased wax paper and bake for 45 minutes or until done. Cool. (6) Slice in half horizontally, to form two layers. (7) Make the cream cheese filling: soften the cream cheese and beat in the sugar, mixing gradually, until the filling is smooth and fluffy. A food processor works well for this. 170 4 Feb 86 CARROTCAKE-1 USENET Cookbook (8) Cover bottom layer with cream cheese filling, then cover cream cheese layer with jam. Place the top layer of the cake care- fully on top of the jam. (9) Make the frosting: beat the whipping cream until slightly stiff, then add the sugar and beat the mixture to stiff peaks. Frost the entire cake with whipped cream. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 30 minutes preparation, 1 hour bak- ing and cooling, 10 minutes frosting. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Gary L. Scott Tektronix, Inc, Beaverton Oregon, USA garys@tekcbi.UUCP Path: decwrl!recipes From: garys@tekcbi (Gary Scott) Newsgroups: mod.recipes Subject: RECIPE: Carrot cake Message-ID: <7761@decwrl.DEC.COM> Date: 23 Jan 87 04:47:52 GMT Sender: recipes@decwrl.DEC.COM Organization: Tektronix, Inc, Beaverton OR Lines: 76 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 171 CARROTCAKE-2(D) 4 Feb 86 USENET Cookbook CARROT CAKE CARROTCAKE-2 - UCLA Medical center carrot cake INGREDIENTS (One cake) CAKE 225 g _b_u_t_t_e_r 500 g _s_u_g_a_r 3 _e_g_g_s 10 ml _v_a_n_i_l_l_a 200 g _f_l_o_u_r, sifted 5 ml _s_a_l_t 10 ml _c_i_n_n_a_m_o_n 10 ml _s_o_d_a 10 ml _n_u_t_m_e_g 1 ml _c_a_r_d_a_m_o_m 90 g _w_a_l_n_u_t_s, chopped finely 150 g _r_a_i_s_i_n_s 120 g _c_r_u_s_h_e_d _p_i_n_e_a_p_p_l_e, well drained 450 g _c_a_r_r_o_t_s, shredded and packed FROSTING 90 g _c_r_e_a_m _c_h_e_e_s_e 110 g _b_u_t_t_e_r 170 g _p_o_w_d_e_r_e_d _s_u_g_a_r 50 g _p_i_n_e_a_p_p_l_e, crushed, chopped and well drained 25 g _w_a_l_n_u_t_s, chopped 0.5 ml _c_a_r_d_a_m_o_m PROCEDURE Cake (1) Cream butter until soft. Gradually add sugar and beat until fluffy, at least ten minutes. Beat in eggs one at a time until thoroughly blended. Add vanilla. (2) In a separate bowl sift flour, salt, cinnamon, soda, nutmeg and cardamom together several times and set aside. (3) Add walnuts, pineapple, raisins and carrots to egg-sugar mix- ture. Stir in flour mixture and mix well. (4) Pour into greased and floured pan and bake at 175 deg. C for 1 hour. Cool completely. (5) Apply frosting. PROCEDURE Frosting (1) Mix cream cheese, butter and powdered sugar until fluffy. (2) Add pineapple, walnuts and cardamom. Blend well. 172 4 Feb 86 CARROTCAKE-2 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 30 minutes preparation, 1 hour cooking, 1 hour cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Gary L. Scott Tektronix, Inc, Beaverton, Oregon, USA {hplabs,decvax}tektronix!tekcbi!garys garys@tekcbi.uss.tek.com Path: decwrl!recipes From: michelle@tybalt.caltech.edu (Michelle Berteig) Newsgroups: alt.gourmand Subject: RECIPE: Simple carrots au gratin Message-ID: <12190@decwrl.DEC.COM> Date: 4 Dec 87 06:13:49 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Caltech, Pasadena, California, USA Lines: 51 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 173 CARROTS-GRATIN(V) 28 Oct 87 USENET Cookbook EASY CARROTS AU GRATIN CARROTS-GRATIN - A simple and unusual carrot-cheese casserole This is a family recipe that my inlaws make for holiday dinners. I've never seen it in any cookbook. It's unusual, but good. INGREDIENTS (Serves 4-6) 15 ml _b_u_t_t_e_r 1 kg _c_a_r_r_o_t_s, sliced. 50 g _b_u_t_t_e_r 50 ml _f_l_o_u_r 400 ml _m_i_l_k 250 g _p_r_o_c_e_s_s _c_h_e_e_s_e PROCEDURE (1) Slice the carrots and saut'e in 15 g butter over low heat for 5-10 minutes, until cooked to taste. (2) Make a roux with the butter and flour. Add the milk (warmed) and cook until thick. (3) Add cheese and cook until cheese is melted. Mix in the cooked carrots. (4) Place in greased casserole and sprinkle with buttered bread crumbs. Bake at 175 deg. C for 15-20 minutes or until brown. NOTES Process cheese is sometimes called "American cheese" or "Canadian cheese" depending on where it is bought. You can make a standard cheddar cheese sauce instead, or you can use something like Velveeta instead. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 20 minutes baking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Michelle Berteig California Institute of Technology, Pasadena, California, USA michelle@tybalt.caltech.edu Path: decwrl!recipes From: bellas@ttidca.tti.com (Pete Bellas) Newsgroups: mod.recipes Subject: RECIPE: Catfish courtbouillon Message-ID: <9361@decwrl.DEC.COM> Date: 17 Apr 87 05:50:36 GMT Sender: recipes@decwrl.DEC.COM Organization: Citicorp TTI, Santa Monica, California, USA Lines: 62 Approved: reid@decwrl.UUCP 174 28 Oct 87 CARROTS-GRATIN USENET Cookbook Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 175 CATFISH-BOIL(M) 5 Dec 86 USENET Cookbook CATFISH COURTBOUILLON CATFISH-BOIL - Cajun Catfish Catfish courtbouillon (pronounced coo-be-yon) is a spicy fish dish served over rice. INGREDIENTS (Serves 4) 2 large _c_a_t_f_i_s_h _f_i_l_l_e_t_s (or any firm fish) 150 g _o_n_i_o_n_s, chopped fine 150 g _c_e_l_e_r_y, chopped fine 2 _g_a_r_l_i_c _c_l_o_v_e_s, minced 80 g _b_u_t_t_e_r 35 g _f_l_o_u_r 5 ml _s_a_l_t 2.5 ml _b_l_a_c_k _p_e_p_p_e_r 1 ml _c_a_y_e_n_n_e _p_e_p_p_e_r (or more, for the real cajun flavor) 3 _l_a_r_g_e _t_o_m_a_t_o_e_s peeled and quartered (or use a 500 g can of tomatoes) 7.5 dl _w_a_t_e_r 350 g _h_o_t _c_o_o_k_e_d _r_i_c_e PROCEDURE (1) In a deep skillet or dutch oven mix the butter and flour together over low heat to form a roux (a thick, smooth, bubbly mixture). (2) Add the onions, celery and garlic and saut'e until tender. (3) Add the tomatoes, salt, pepper, cayenne and water. Simmer covered for 20-30 minutes. (4) Add fillets and cook until tender and flaky, 15-20 minutes. Serve on a bed of rice. NOTES The amount of cayenne here is set for a mildly hot taste. It can be increased up to 5 ml for the full nuclear version! RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 1 hour. _P_r_e_c_i_s_i_o_n: approximate measurement OK, but measure the pepper. CONTRIBUTOR Pete Bellas Citicorp TTI, Santa Monica, California, USA {randvax | trwrb | philabs | vortex}!ttidca!bellas Path: decwrl!recipes From: stern@tilt (Hal Stern) Newsgroups: mod.recipes Subject: RECIPE: Steamed cauliflower with cheese 176 5 Dec 86 CATFISH-BOIL USENET Cookbook Message-ID: <2608@decwrl.DEC.COM> Date: 27 Apr 86 03:16:24 GMT Sender: recipes@decwrl.DEC.COM Organization: Princeton University, Computer Science Department Lines: 43 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 177 CAULIFLOWER-1(V) 2 Mar 85 USENET Cookbook CAULIFLOWER AND CHEESE CAULIFLOWER-1 - Steamed cauliflower with mushrooms and parmesan INGREDIENTS (Serves 4-6) 1 _c_a_u_l_i_f_l_o_w_e_r, cut into bite-sized pieces 2 _m_e_d_i_u_m _o_n_i_o_n_s, chopped 500 g _f_r_e_s_h _m_u_s_h_r_o_o_m_s 30 g _b_u_t_t_e_r 60 g _b_r_e_a_d _c_r_u_m_b_s 250 g _p_a_r_m_e_s_a_n _c_h_e_e_s_e, grated PROCEDURE (1) Cut cauliflower into bite-sized pieces, place in a steamer, and steam to desired tenderness, about 10-15 minutes. (2) In a frypan, saut'e onions and mushrooms in butter until brown (about 5 minutes). Remove from heat, and stir in the parmesan and bread crumbs. Mix well. (3) Put the steamed cauliflower in a baking dish, and toss with the mixture in the frypan. Bake for 4-5 minutes at 175 deg. C RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Hal Stern Princeton University, Computer Science Department princeton!tilt!stern Path: decwrl!recipes From: gamiddleton@watmath.uucp (Guy Middleton) Newsgroups: alt.gourmand Subject: RECIPE: Spiced cauliflower Message-ID: <11695@decwrl.DEC.COM> Date: 25 Sep 87 03:08:51 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Waterloo, Waterloo, Ontario, Canada Lines: 51 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 178 10 Mar 87 CAULIFLOWER-2(V) USENET Cookbook SPICED CAULIFLOWER CAULIFLOWER-2 - Spiced cauliflower An interesting way to serve cauliflower. My mother makes this; I think she got it from a magazine somewhere. INGREDIENTS (Serves 6-8) 1 _c_a_u_l_i_f_l_o_w_e_r 2 _o_n_i_o_n_s 60-100 ml _o_i_l 2.5 ml _m_u_s_t_a_r_d _s_e_e_d_s 5 ml _g_r_o_u_n_d _g_i_n_g_e_r 5 ml _s_a_l_t 2.5 ml _t_u_m_e_r_i_c 2.5 ml _c_u_m_i_n 30 ml _c_h_o_p_p_e_d _p_a_r_s_l_e_y 2 _l_a_r_g_e _t_o_m_a_t_o_e_s _s_u_g_a_r PROCEDURE (1) Chop onions, then cook in oil until soft. (2) Add mustard, ginger, salt and tumeric; cook for about 3 minutes, while stirring. (3) Cut cauliflower in pieces, add it to spice mixture, making sure it is covered thoroughly. (4) Skin and finely chop tomatoes, stir into mix with cumin and parsley. (5) Add sugar to taste. (6) Cover and cook over low heat for 10 to 15 minutes. Stir occa- sionally to prevent boiling. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 20 minutes cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Guy Middleton University of Waterloo, Waterloo, Ontario, Canada gamiddleton@watmath.uucp Path: decwrl!recipes From: aviva@excelan.uucp (Aviva Garrett) Newsgroups: alt.gourmand Subject: RECIPE: Cream cheese butter cookies Message-ID: <11867@decwrl.DEC.COM> Date: 16 Oct 87 05:16:30 GMT 179 CAULIFLOWER-2 10 Mar 87 USENET Cookbook Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Excelan, Inc., San Jose, California, USA Lines: 60 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 180 19 May 87 CBUTTR-COOKIES(D) USENET Cookbook CREAM CHEESE BUTTER COOKIES CBUTTR-COOKIES - Simple filled butter cookies with cream cheese INGREDIENTS (3-4 dozen) 250 g _b_u_t_t_e_r 200 g _s_u_g_a_r 250 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 1 _e_g_g _y_o_l_k 100 g _c_r_e_a_m _c_h_e_e_s_e _r_a_s_p_b_e_r_r_y _j_a_m PROCEDURE (1) Preheat oven to 175 deg. C. Cream together the butter and sugar. (2) Add the flour and egg yolk and mix well. (3) Add the cream cheese and mix well. (4) Roll into balls about 1.5 cm in diameter. Place them on an ungreased cookie sheet (the cookies don't grow when baked, so they can be somewhat close together). Then press your thumb into each to flatten it and make an indentation to hold some jam. Fill it with jam. (5) Bake at 175 deg. C for 15 to 20 minutes. NOTES You can use any flavor jam you like. The jam is the only part of the cookie that has any texture, so I prefer using it to jelly. Don't eat the cookies straight from the oven, or you'll probably burn your tongue. The jam stays hotter much longer than the cookie. RATING _D_i_f_f_i_c_u_l_t_y: easy, but strenuous if made by hand. _T_i_m_e: 20 minutes preparation, 15-20 minutes baking. _P_r_e_c_i_s_i_o_n: Measure the ingredients. CONTRIBUTOR Aviva Garrett Santa Cruz, California, USA Excelan, Inc., San Jose, California ucbvax!mtxinu!excelan!aviva Path: decwrl!recipes From: jeff@rtech.uucp (Jeff Lichtman) Newsgroups: alt.gourmand Subject: RECIPE: Celery root salad Message-ID: <10563@decwrl.DEC.COM> Date: 27 Jun 87 05:16:27 GMT 181 CBUTTR-COOKIES 19 May 87 USENET Cookbook Sender: recipes@decwrl.DEC.COM Organization: Relational Technology, Inc., Alameda, California, USA Lines: 62 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 182 6 Feb 87 CELERY-SALAD(SL) USENET Cookbook CELERY ROOT SALAD CELERY-SALAD - Cooked celery root in vinaigrette This salad has an intense celery flavor. The taste is so strong that it should be served only with other strongly flavored foods. It would overwhelm veal, but would go well with a lamb roast. INGREDIENTS (Serves 6-8) 1 kg _c_e_l_e_r_y _r_o_o_t (also called celeriac) 1 liter _b_o_i_l_i_n_g _s_a_l_t_e_d _w_a_t_e_r 1 dl _o_l_i_v_e _o_i_l 5 cl _w_h_i_t_e _w_i_n_e _v_i_n_e_g_a_r 5 ml _s_a_l_t 10 ml _s_u_g_a_r 6 ml _d_r_y _m_u_s_t_a_r_d 2.5 ml _b_l_a_c_k _p_e_p_p_e_r, freshly ground 1 _g_a_r_l_i_c _c_l_o_v_e, crushed 4 ml _d_i_l_l _w_e_e_d, dried (use more if fresh) 15 g _s_c_a_l_l_i_o_n_s, minced 15 g _p_a_r_s_l_e_y, minced PROCEDURE (1) Peel the celery root and cut it into 1-cm cubes. (2) Add the cubed celery root to the boiling salted water and cook until tender, about 15 minutes. Drain. (3) Combine the rest of the ingredients and whisk or shake to make a dressing. (4) Pour the dressing over the cooked celery root and toss. Refri- gerate at least two hours before serving. NOTES Celery root (also called celeriac) is sometimes hard to find. Try to get ones about the size of a large fist; smaller ones have too much waste, and bigger ones are often pithy. This vegetable is not worth eating raw. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes preparation, 2 hours chilling. _P_r_e_- _c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Jeff Lichtman Relational Technology, Inc., Alameda, California, USA {amdahl,sun}!rtech!jeff {ucbvax,decvax}!mtxinu!rtech!jeff Path: decwrl!recipes From: pg@warwick.ac.uk (Paul Green) Newsgroups: mod.recipes 183 CELERY-SALAD 6 Feb 87 USENET Cookbook Subject: RECIPE: Chaffcombe apple pudding Message-ID: <5044@decwrl.DEC.COM> Date: 29 Aug 86 05:30:57 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Warwick, Coventry, England Lines: 44 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 184 28 May 86 CHAFF(D) USENET Cookbook CHAFFCOMBE APPLE PUDDING CHAFF - Apple and orange pudding with oats on top (from "Friends of the Earth Cookbook") A really quick to prepare, juicy pudding - it's amazing the difference the orange makes. INGREDIENTS (serves 4) 3 _m_e_d_i_u_m _c_o_o_k_i_n_g _a_p_p_l_e_s 1 _o_r_a_n_g_e 30 g _m_a_r_g_a_r_i_n_e _o_r _b_u_t_t_e_r 30 ml _s_u_g_a_r 100 ml _o_a_t_s (uncooked flake oatmeal) PROCEDURE (1) Grate the apple (including the skin, but not the core) and the skin of the orange into an ovenproof dish. Mix in the juice of the orange and half the sugar. (2) Melt the margarine in a saucepan over a low heat and mix in the oats and the rest of the sugar. Stir until thoroughly coated. Spread over the top of the apple mixture. (3) Stand for one hour before cooking for 20-30 minutes at 190 deg. C. NOTES Try it with different toppings - crumble or cornflakes for example. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 1 hour standing, 20-30 minutes cooking. _P_r_e_c_i_s_i_o_n: No need to measure. CONTRIBUTOR Paul Green University of Warwick, Coventry, England. pg@warwick.uucp Path: decwrl!recipes From: aviva@excelan (Aviva Garrett) Newsgroups: mod.recipes Subject: RECIPE: Challah I Message-ID: <8477@decwrl.DEC.COM> Date: 6 Mar 87 04:15:39 GMT Sender: recipes@decwrl.DEC.COM Organization: Excelan, Inc., San Jose, Calif., USA Lines: 94 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted 185 CHAFF 28 May 86 USENET Cookbook provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 186 6 Oct 86 CHALLAH-1(B) USENET Cookbook CHALLAH I CHALLAH-1 - A traditional Jewish bread Challah is a traditional Jewish bread that is part of many festivals, including sabbath dinners and weddings. For making a wedding loaf, this recipe can be doubled and used to make one braided loaf. It will fill up the entire oven, and you will have to find a cookie sheet big enough to put the loaf on. INGREDIENTS (2 loaves) 55 cl _w_a_t_e_r 7 g _a_c_t_i_v_e _d_r_y _y_e_a_s_t (one package) 15 ml _s_u_g_a_r 15 ml _s_a_l_t (optional) 6 cl _o_i_l 2 _e_g_g_s, beaten 1 kg _f_l_o_u_r 1 _e_g_g _y_o_l_k 15 ml _w_a_t_e_r PROCEDURE (1) Dissolve the yeast and sugar in lukewarm water (40 deg. C). (Lukewarm water feels neither hot nor cold when a drop is placed on your wrist.) Let sit for 10 minutes to proof the yeast. If there are no bubbles in the water after this time, the yeast is inactive and you should start over with new yeast. (2) Add the salt (optional), oil, eggs, and most of the flour to the 55 cl of water. Mix. (3) Place dough on floured board and knead for 5-10 minutes. (4) Place dough in a clean bowl, brush some oil on the top (optional), and cover the bowl with a towel. Let rise in a warm place until doubled, about 11/2 hours. (5) Punch the dough down and let rise until doubled again (maybe another hour). (6) Punch dough down and place onto floured board. Form into two loaves. You can make normal loaves, or you can cut the dough and braid (with three or six pieces per loaf), or you can make braided or unbraided rolls, or you can roll the dough out until it's about 1/2 cm thick and then spread fried onions over it. Place loaves into oiled pans. (7) Cover pans and let rise for about 30 minutes. (Skip this step if you've rolled the dough out and covered with onions.) 187 CHALLAH-1 6 Oct 86 USENET Cookbook (8) Mix the egg yolk with 15 ml of water. Brush loaves with this mixture. (Again, skip this if you've rolled the dough out.) (9) Bake at 200 deg. C for 20 minutes, then lower heat to 175 deg. C and bake for 40 additional minutes. If you are making rolls, you probably need to bake for a total of 20-25 minutes. NOTES You can add poppy or sesame seeds to the dough, or you can sprinkle the seeds on top. This bread is traditionally made with white flour, but is still good if made with all or part whole wheat flour. I think its good taste comes from the oil and eggs in the dough. RATING _D_i_f_f_i_c_u_l_t_y: easy, as bread goes. _T_i_m_e: preparation: 3-5 hours (includ- ing rising); baking: 1 hour. _P_r_e_c_i_s_i_o_n: measure ingredients carefully. CONTRIBUTOR Aviva Garrett Santa Cruz, California Excelan, Inc., San Jose, Calif., USA ucbvax!mtxinu!excelan!aviva Path: decwrl!recipes From: schwartz@uw-wally (Michael F. Schwartz) Newsgroups: mod.recipes Subject: RECIPE: Challah Message-ID: <8479@decwrl.DEC.COM> Date: 6 Mar 87 04:17:05 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Washington, Seattle, Washington, USA Lines: 139 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 188 8 Dec 86 CHALLAH-2(B) USENET Cookbook CHALLAH II CHALLAH-2 - Braided egg bread Challah (pronounced ``hallah'') is a type of braided egg bread tradi- tionally eaten on the Jewish Sabbath. It is eaten by tearing off hunks rather than by cutting with a knife. I got this recipe from a housemate a couple of years ago; I don't know its origins before that, but it has become one of my favorite recipes, and one with which I have experimented a good deal. I've tried several other challah recipes, but find I like this one the best. INGREDIENTS (2 Large Loaves) DOUGH 15 g _a_c_t_i_v_e _d_r_y _y_e_a_s_t (2 packages) 5 dl _w_a_r_m _w_a_t_e_r 20 ml _s_a_l_t 100 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 15 cl _v_e_g_e_t_a_b_l_e _o_i_l (or up to 1 dl more, to taste) 3 _l_a_r_g_e _e_g_g_s 1 kg _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r GLAZE 1 _l_a_r_g_e _e_g_g _s_e_s_a_m_e _o_r _p_o_p_p_y _s_e_e_d_s PROCEDURE (1) Mix yeast in warm water. Let sit 5 minutes. (2) In a large bowl combine salt, sugar, eggs, and oil. (3) Add yeast mixture. (4) Slowly add flour, stirring until not too sticky. When the dough becomes too thick to stir, turn it out onto a floured board and knead, adding flour as necessary. Scrape the working surface with a plastic dough spatula from time to time, to keep a dry skin from forming on it. You may find that you need more flour, but don't add too much more, or the dough will become heavy. Knead until the dough is smooth and elas- tic (about 10 minutes). (5) Form dough into a ball and place in a lightly oiled large bowl, turning to coat the dough with oil. A ceramic bowl is best. Cover the bowl with a clean cloth and leave in a warm, draft-free place to rise for 11/2 hours, or until doubled in bulk. (6) After the dough has risen, punch it down and divide it into 6 189 CHALLAH-2 8 Dec 86 USENET Cookbook balls. Let the dough balls sit for 5 minutes, covered. (7) Keeping dough balls covered while working, remove a ball and roll it between your hands (or on working surface) into a cord about 2.5 cm wide by 50 cm long. The dough is quite elastic, making it nicely workable, yet also tending to make it shrink back slightly after being lengthened. I find it best to lengthen it in a series of passes. Form 3 cords this way, and then start from the middle and braid them into a single loaf. Tuck the ends under. It's a little harder to figure out how to start braiding from the middle, but the loaves come out more even and attractive that way. Don't pull the cords while braiding. Place the loaf on a lightly oiled baking sheet, and cover it with a cloth while you form the other loaf. Keep the loaves well apart on the baking sheet, since they will expand a lot. (8) Cover the loaves and place again into a warm, draft-free place to rise for 45-60 minutes. (9) After the loaves have risen, gently brush the tops with beaten egg using a soft brush, and then sprinkle with the seeds. (10) Bake at 175 deg. C for 30 minutes, or until golden brown. NOTES The variation in oil makes quite a difference in the moisture of the bread: If you use the larger quantity, the bread comes out very nice and moist, but when it cools it becomes somewhat oily. The amounts of sugar and oil may sound high, but try it this way once before cutting back. I have tried other recipes that use less, and they don't taste nearly as good. Here's the fun part: variations. Because this dough is so workable, you can form it many different ways, limited only by your imagination; I once made a whole collection of different shapes and sizes, for a fes- tive dinner party. Some of the variations I have tried include: - Forming the braided loaf into a wreath-like loop (and joining the individual ends) - Braiding 5 ways instead of 3 - Braiding 3 braided loaves into a recursive loaf (this actually didn't turn out very well: it ended up looking knotty, rather than intricate, and being somewhat tough) - Baking a small loaf on top of a larger loaf (traditional) - Varying the loaf sizes. One time I made individual-sized loaves, so that everyone could have their own loaf at dinner. Another time, I divided the dough into 2 halves, set one aside, and made a loaf out 190 8 Dec 86 CHALLAH-2 USENET Cookbook of the other half. Then, I divided the remaining piece into 2 halves, and continued the process until I had an array of loaves, each half the size of the previous. I managed to get 9 loaves by doing this, the smallest of which was about by 5 cm. - Varying the length-to-width proportions; traditionally, challah loaves are quite wide relative to their length. I find that shorter, wider loaves are doughier (and thus tastier), but longer loaves look more elegant. - Adding extra ingredients, such as raisins and/or nuts. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 30 minutes dough preparation, 11/2 hours first rising, 1 hour loaf forming, 1 hour second rising, 30 minutes bak- ing. Total: 41/2 hours. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Mike Schwartz University of Washington, Computer Science, Seattle, Washington, USA ihnp4!uw-beaver!schwartz schwartz@cs.washington.edu Path: decwrl!recipes From: jerryg@dartmouth.edu (Jerry Godes) Newsgroups: alt.gourmand Subject: RECIPE: Challah 3 Message-ID: <12378@decwrl.DEC.COM> Date: 11 Mar 88 06:28:11 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Dartmouth College, Hanover, New Hampshire, USA Lines: 64 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 191 CHALLAH-3(B) 1 Nov 87 USENET Cookbook CHALLAH CHALLAH-3 - Jewish egg bread This is my families version of Challah. It calls for saffron, but I've never actually made it as such (Hey, I'm just a poor college student, I can't afford saffron). INGREDIENTS (four loaves) 21 g _y_e_a_s_t (3 packages) 180 ml _w_a_r_m _w_a_t_e_r 10 ml _s_u_g_a_r 100 g _s_u_g_a_r 120 g _b_u_t_t_e_r, melted 15 ml _s_a_l_t 60 ml _h_o_n_e_y 300 g _r_a_i_s_i_n_s 8 _e_g_g_s 1 kg _f_l_o_u_r GLAZE 2 _e_g_g _y_o_l_k_s 25 ml _w_a_t_e_r PROCEDURE (1) Dissolve the yeast with the warm water and sugar. (2) Add the rest of the sugar, butter, salt, honey, raisins, and eggs. (3) Add the flour, a cup at a time, until it is hard to stir. (4) Turn out onto a well floured counter, and knead until smooth and blistery, adding more flour as necessary (about 10-15minutes). (5) Put into greased bowl, cover, and let rise until double, about 1 hr. (6) Punch down. Separate into 4 sections, and separate each sec- tion into 3 more sections. Roll each piece out to the size of your cookie sheet. Braid 3 strands together, and place on cookie sheet. (7) Let rise until double (about 1 hour). (8) Mix egg yolks and water for glaze. Spread on loaves. (9) Bake in a preheated oven at 175 deg. C for 15-30 minutes until there is a golden crust. 192 1 Nov 87 CHALLAH-3 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y easy, if you know how to make bread _T_i_m_e: 20 minutes prepara- tion, several hours rising, 30 minutes cooking _P_r_e_c_i_s_i_o_n: Raisins are to taste. Measure the rest of the ingredients. CONTRIBUTOR Jerry Godes Dartmouth College, Hanover, New Hampshire, USA jerryg@dartmouth.edu Path: decwrl!recipes From: jeff@rtech (Jeff Lichtman) Newsgroups: mod.recipes Subject: RECIPE: Chalupa Message-ID: <8473@decwrl.DEC.COM> Date: 6 Mar 87 04:13:25 GMT Sender: recipes@decwrl.DEC.COM Organization: Relational Technology Inc, Alameda CA Lines: 64 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 193 CHALUPA-1(M) 13 Mar 86 USENET Cookbook CHALUPA CHALUPA-1 - A Mexican meat and bean dish, similar to chili I got this recipe from _A _P_r_i_m_e_r _o_n _B_e_a_n _C_o_o_k_e_r_y by the _C_a_l_i_f_o_r_n_i_a _D_r_y _B_e_a_n _A_d_v_i_s_o_r_y _B_o_a_r_d. While not a true chili, chalupa is a Mexican- American favorite for a hearty lunch or supper. It may be made ahead and reheated, and it freezes well. INGREDIENTS (Serves 8) 500 g _p_i_n_t_o _b_e_a_n_s 1.5 kg _p_o_r_k _r_o_a_s_t 18 dl _w_a_t_e_r 75 g _o_n_i_o_n, chopped 2 cloves _g_a_r_l_i_c, minced 15 ml _s_a_l_t 30 ml _c_h_i_l_i _p_o_w_d_e_r 15 ml _c_u_m_i_n 5 ml _o_r_e_g_a_n_o 100 g _c_h_o_p_p_e_d _g_r_e_e_n _c_h_i_l_i _p_e_p_p_e_r_s (one can). PROCEDURE (1) Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. (2) Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. (3) Uncover and cook about 1/2 hour, until the desired thickness is achieved. NOTES Chili powder is a mixture of spices, consisting mainly of ground dried chili peppers. This recipe may be served with corn chips and condiments (including chopped tomato, chopped avocado, chopped onion, shredded let- tuce, grated cheddar cheese, and hot sauce). RATING _D_i_f_f_i_c_u_l_t_y: Easy. _T_i_m_e: 5 minutes preparation, 5-6 hours cooking. _P_r_e_- _c_i_s_i_o_n: no need to measure. CONTRIBUTOR Jeff Lichtman Relational Technology, Inc. {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff Path: decwrl!recipes From: tovah@cepu.uucp (Tovah Hollander) Newsgroups: mod.recipes Subject: RECIPE: Charoset Message-ID: <9191@decwrl.DEC.COM> Date: 9 Apr 87 06:29:32 GMT 194 13 Mar 86 CHALUPA-1 USENET Cookbook Sender: recipes@decwrl.DEC.COM Organization: UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA Lines: 59 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 195 CHAROSET(S) 16 Mar 87 USENET Cookbook CHAROSET CHAROSET - Traditional Seder accompaniment This paste-like, sweet spread is a prescribed part of the traditional Seder. Its mortar-like consistency is intended to remind Jews of the bricks and mortar our ancestors labored with as slaves in Egypt. Quite incidentally, it is delicious and tastes wonderful spread on matzah. This is the traditional charoset from the Ashkenazic (Eastern European) Jewish tradition; very different, but equally delicious, charoset recipes, using such ingredients as dates, raisins, and sesame, can be found in the various Sephardic communities (e.g., Yemenite, Persian, Turkish, Moroccan, etc.). INGREDIENTS (5 dl) 150 g _f_i_n_e_l_y _c_h_o_p_p_e_d _n_u_t_s (e.g., almonds, walnuts, filberts) 30 ml _s_u_g_a_r _o_r _h_o_n_e_y (or a mixture) 100-200 g _c_h_o_p_p_e_d _o_r _g_r_a_t_e_d _a_p_p_l_e_s (about 4-6 medium apples) 2.5 ml _c_i_n_n_a_m_o_n _s_w_e_e_t _w_i_n_e PROCEDURE (1) Mix nuts, sugar, honey, apples and cinnamon together until well-blended. (2) Add wine slowly until the texture resembles a thick paste, like mortar. (3) Taste and adjust cinnamon, sugar, wine amounts. NOTES This recipe yields about enough for the Seder table. If you like this as much as we do, you will want to make more. Some people prefer a chunkier, less smoothly-blended charoset. If you live in an area where Kosher for Passover ground nuts (_n_o_t groundnuts) are available, they save a lot of chopping time and lead to a smoother consistency. If you're lucky enough to have a Kosher for Passover food processor, you will also save a lot of arm exercise. And remember, kids love to chop! RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes to several hours, depending on how much hand-chopping you have to do. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Tovah Hollander UCLA Comprehensive Epilepsy Program, Los Angeles, California USA {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah Path: decwrl!recipes 196 16 Mar 87 CHAROSET USENET Cookbook From: kra@hpcnof.hp.com (Katherine Rives Albitz) Newsgroups: alt.gourmand Subject: RECIPE: Grits casserole Message-ID: <12376@decwrl.DEC.COM> Date: 11 Mar 88 06:26:13 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Hewlett-Packard, Ft. Collins, Colorado, USA Lines: 54 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 197 CHEESE-GRITS(V) 30 Oct 86 USENET Cookbook GRITS CASSEROLE CHEESE-GRITS - A southern U.S. classic INGREDIENTS (Serves 3-4) 100 g _g_r_i_t_s, cooked 100 g _b_u_t_t_e_r 300 g _p_r_o_c_e_s_s _g_a_r_l_i_c _c_h_e_e_s_e 120 ml _m_i_l_k 2 _e_g_g_s, beaten PROCEDURE (1) Cook grits according to package directions (typically 20-30 minutes). After grits are cooked, stir in butter and cheese. (2) Cool while adding milk to eggs. (3) Stir milk and eggs into grits. (4) Pour into a buttered casserole dish. (5) Bake at 175 deg. C for 45 min to 1 hour, or until set and browned on top. NOTES Don't expect good results with instant grits, use real grits. Freezes well. Editor's note: grits are ground or cracked hominy. Hominy is an American Indian food, which is made from dried corn. There is virtually no sub- stitute for it, and it is hard to get outside North America. It is a very popular food in the southern U.S. In parts of Mexico it is known as "nixtamal" or sometimes "pozole". RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 2 hours cooking. _P_r_e_c_i_- _s_i_o_n: no need to measure. CONTRIBUTOR Katherine Rives Albitz Hewlett-Packard, Ft. Collins, Colorado, USA hplabs!hpfcla!hpcnof!k_albitz Path: decwrl!recipes From: yduJ@edsel.uucp (Judy Anderson) Newsgroups: alt.gourmand Subject: RECIPE: Pumpkin cheese soup Message-ID: <12131@decwrl.DEC.COM> Date: 15 Nov 87 16:36:55 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt 198 30 Oct 86 CHEESE-GRITS USENET Cookbook Organization: Lucid, Inc. Menlo Park, CA Lines: 95 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 199 CHEESE-SOUP1(SPV) 5 Nov 87 USENET Cookbook PUMPKIN CHEESE SOUP CHEESE-SOUP1 - Cheese soup in a pumpkin shell This recipe came from the 1983 Half Moon Bay Pumpkin Festival, and was published in our local newspaper in 1984. INGREDIENTS (Serves 6) 1 _p_u_m_p_k_i_n (big enough to hold 6-10 servings of soup) 30 g _b_u_t_t_e_r, melted 30 g _b_u_t_t_e_r 1 _l_a_r_g_e _o_n_i_o_n, chopped 2 _l_a_r_g_e _c_a_r_r_o_t_s, shredded 2 _c_e_l_e_r_y _s_t_i_c_k_s, chopped 1 liter _v_e_g_e_t_a_b_l_e _b_r_o_t_h 1 _g_a_r_l_i_c _c_l_o_v_e, minced 1 ml _s_a_l_t 1 ml _p_e_p_p_e_r 1 ml _n_u_t_m_e_g 200 ml _l_i_g_h_t _c_r_e_a_m 120 g _c_h_e_d_d_a_r _o_r _g_r_u_y_e_r_e _c_h_e_e_s_e, grated 100 ml _d_r_y _w_h_i_t_e _w_i_n_e 5 g _p_a_r_s_l_e_y, minced PROCEDURE (1) Preheat oven to 190 deg. C. Butter a baking sheet. (2) Prepare pumpkin: cut off the top, scoop out seeds, brush inside with 30 g melted butter. Replace top and place pumpkin on baking sheet. Bake 45 mins or until tender when pierced with a fork. The pumpkin should be a bit droopy but still hold its shape well. (3) Meanwhile, melt 30 g butter in a big saucepan. Add onion, carrots, celery. Saut'e until soft, about 10 mins. Add broth, garlic, salt, pepper, and nutmeg. Cover, and simmer 20 minutes. Cool slightly. (4) Puree vegetable mixture in 2 or 3 batches in a blender or food processor. Put back in saucepan; stir in the cream. Reheat. Add cheese and wine, heat until cheese melts. Stir frequently after adding milk to avoid scorching. (5) Place hot pumpkin on serving platter. Pour in soup. Sprinkle with parsley. NOTES Serve the soup by ladling out of the pumpkin at the table, scopping a little bit of pumpkin into each serving. The pumpkin then makes a great centerpiece for your table, while allowing people to have second help- ings. 200 5 Nov 87 CHEESE-SOUP1 USENET Cookbook I use half greyere and half cheddar. Shred the cheeses very finely so they will melt rapidly. After the soup is all gone, the pumpkin can be cut up, washed, and used in pumpkin pie. It may need more baking to become soft enough to puree for the pies. It was impossible to find pumpkins after Halloween near San Francisco, but fortunately they keep for a month until Thanksgiving in a cool area if left uncut. In North America, light cream is often called "half and half". RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 1 hour. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Judy Anderson Lucid, Inc., Menlo Park, California, USA decwrl!spar!edsel!yduJ Relay-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site decwrl.DEC.COM Posting-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site decwrl.DEC.COM Path: decwrl!reid From: rob@research (Rob Pike) Newsgroups: mod.recipes Subject: RECIPE: Cheesecake I Message-ID: <2093@decwrl.DEC.COM> Date: 4 Apr 86 06:57:13 GMT Date-Received: 4 Apr 86 06:57:13 GMT Sender: reid@decwrl.DEC.COM Organization: AT&T Bell Laboratories, Murray Hill Lines: 91 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 201 CHEESECAKE-1(D) 29 Jan 86 USENET Cookbook CHEESECAKE I CHEESECAKE-1 - Legendary cheesecake This is from a dessert-chef friend of a regular-chef friend, and apparently won some award. I've had cheesecakes that I think are more impressive (including one I can make), but I think I'm something of a cheesecake connoisseur. If I want to blow people's socks off, this is the one I cook. I think that every time I've served it to a new group, at least one person has said ``That was the best cheesecake I've ever had.'' INGREDIENTS (one cheesecake) CRUST: 500 g _g_r_a_h_a_m _c_r_a_c_k_e_r _c_r_u_m_b_s 100 g _m_e_l_t_e_d _b_u_t_t_e_r 20 g _w_h_i_t_e _s_u_g_a_r 2.5 ml _g_r_o_u_n_d _c_i_n_n_a_m_o_n CAKE FILLING: 700 g _c_r_e_a_m _c_h_e_e_s_e 150 g _s_u_g_a_r 3 _e_g_g_s 60 ml _l_e_m_o_n _j_u_i_c_e 10 ml _g_r_a_t_e_d _l_e_m_o_n _r_i_n_d 10 ml _v_a_n_i_l_l_a TOPPING: 500 ml _s_o_u_r _c_r_e_a_m 30 g _s_u_g_a_r 5 ml _v_a_n_i_l_l_a GLAZE: 100 g _s_u_g_a_r 25 ml _c_o_r_n_s_t_a_r_c_h 1 ml _s_a_l_t 170 ml _w_a_t_e_r 75 ml _l_e_m_o_n _j_u_i_c_e 1 _e_g_g _y_o_l_k, WELL BEATEN. 15 g _b_u_t_t_e_r PROCEDURE (1) Preheat oven to 175 deg. C. Combine crust ingredients. Press crust on bottom and sides of buttered 25 cm springform pan. Bake 5 minutes, and cool. (2) Beat cheese until soft. Add sugar and blend well. Add eggs, one at a time, beating well after each. Mix in the lemon rind and the vanilla, and add to the mixture. Pour into the pre- baked crust, and bake 35 minutes. 202 29 Jan 86 CHEESECAKE-1 USENET Cookbook (3) Combine topping ingredients, spread on top of cheesecake, and return to oven immediately. Bake 10-12 minutes and remove from oven. (4) Combine dry glaze ingredients; add liquid glaze ingredients. Cook over low heat until thick. Add 15 g of butter. Cool, and spread this glaze on the cake before the glaze thickens too much. NOTES Some pointers: this is the traditional crust, but I often use a more floury-baked-pie-crust-like one. It's not too critical. The magic to getting the texture perfect is in how you beat the cheese. I use a kitchen aid, work slowly, scrape the bowl often, and ALWAYS USE ROOM TEMPERATURE EVERYTHING. Using cold cream cheese guarantees lumps. Don't beat too hard before putting in the sugar, but make sure it's even and fluffy before the eggs go in. Then again, don't overbeat. It takes practice. I've been known to make it with no sugar or vanilla in the topping, and I think it's more interesting. but the contrast between the layers may confuse those accustomed to restaurant cheesecakes. The glaze is easy as glazes go, but treat it properly. In particular, stir constantly until it's thick, but don't stir hard or you'll break down the starch. RATING _D_i_f_f_i_c_u_l_t_y: rather difficult (timing is critical.) _T_i_m_e: 1 hour. _P_r_e_c_i_- _s_i_o_n: measure carefully. CONTRIBUTOR Rob Pike, research!rob AT&T Bell Laboratories, Murray Hill, NJ Relay-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site decwrl.DEC.COM Posting-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site decwrl.DEC.COM Path: decwrl!reid From: jon@msunix (Jonathan Hue) Newsgroups: mod.recipes Subject: RECIPE: Chocolate cheesecake Message-ID: <2094@decwrl.DEC.COM> Date: 4 Apr 86 06:57:23 GMT Date-Received: 4 Apr 86 06:57:23 GMT Sender: reid@decwrl.DEC.COM Organization: Lockheed Missiles and Space, Sunnyvale, CA Lines: 81 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and 203 CHEESECAKE-1 29 Jan 86 USENET Cookbook its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 204 2 Mar 86 CHEESECAKE-2(D) USENET Cookbook CHOCOLATE CHEESECAKE CHEESECAKE-2 - Picture-perfect chocolate cheesecake You may have seen this on the cover of a recent magazine when you were standing in the grocery line. It makes a very rich, truly decadent cho- colate cheesecake. INGREDIENTS (Makes 16 servings) 200 g _c_h_o_c_o_l_a_t_e _w_a_f_e_r_s finely crushed. 75 g _b_u_t_t_e_r, melted 700 g _c_r_e_a_m _c_h_e_e_s_e, at room temperature 200 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 175 g _s_e_m_i_s_w_e_e_t _c_h_o_c_o_l_a_t_e, melted and cooled 20 g _w_h_i_t_e _f_l_o_u_r 3 _l_a_r_g_e _e_g_g_s 30 ml _h_e_a_v_y _c_r_e_a_m 10 ml _v_a_n_i_l_l_a 250 ml _s_o_u_r _c_r_e_a_m 10 ml _v_a_n_i_l_l_a 20 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r PROCEDURE (1) Preheat oven to 200 deg. C. Mix chocolate wafer crumbs and butter. Press firmly onto bottom and 5 cm up the sides of an ungreased, 25-cm springform pan. (2) Bake the crust for 10 minutes. Remove from oven and place on rack to cool. Reduce oven temperature to 150 deg. C. (3) Using an electric mixer, beat the cream cheese in a large bowl until it is smooth. (4) Add sugar, chocolate, and flour. Beat again, until the mixture is well blended and fluffy. (5) Add eggs, one at a time, beating again after each egg is added. (6) Beat in the cream and vanilla. (7) Pour mixture into the cooled crust. Place on middle rack in oven and bake for 60 to 65 minutes, until filling is set. Remove from oven and cool on rack. (8) Blend sour cream, vanilla, and sugar together until well mixed. Spread over top of cooled cheesecake. Chill several hours or overnight 205 CHEESECAKE-2 2 Mar 86 USENET Cookbook NOTES A chocolate wafer is a crisp chocolate cookie about three inches in diameter and an eigth of an inch thick. If you can't find them, you can substitute any kind of dry crunchy chocolate-flavored cookie. You can make the crust and filling in a food processor if you have one. It makes it a lot easier. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 30 minutes to prepare, 70 minutes to cook, several hours to chill. _P_r_e_c_i_s_i_o_n: measure carefully. CONTRIBUTOR Jonathan Hue LMSC-Mechanisms & Servo Systems, Sunnyvale, CA {amdcad!cae780 | sun!sunncal | ihnp4!rtgvax} leadsv!msunix!jon Relay-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site decwrl.DEC.COM Posting-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site decwrl.DEC.COM Path: decwrl!reid From: orange@dagobah (Carol Orange) Newsgroups: mod.recipes Subject: RECIPE: Lindy's cheesecake Message-ID: <2095@decwrl.DEC.COM> Date: 4 Apr 86 06:57:33 GMT Date-Received: 4 Apr 86 06:57:33 GMT Sender: reid@decwrl.DEC.COM Organization: LucasFilm, San Rafael, CA Lines: 53 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 206 18 Feb 86 CHEESECAKE-3(D) USENET Cookbook CHEESECAKE II CHEESECAKE-3 - Restaurant-style cheesecake INGREDIENTS (one cheesecake) CRUST 100 g _f_l_o_u_r 50 g _s_u_g_a_r 5 ml _l_e_m_o_n _r_i_n_d 1.5 ml _v_a_n_i_l_l_a 1 _e_g_g _y_o_l_k 50 g _s_o_f_t_e_n_e_d _b_u_t_t_e_r CAKE FILLING 1 kg _c_r_e_a_m _c_h_e_e_s_e 300 g _s_u_g_a_r 20 g _f_l_o_u_r 7 ml _o_r_a_n_g_e _r_i_n_d 7 ml _l_e_m_o_n _r_i_n_d 1.5 ml _v_a_n_i_l_l_a 5 _e_g_g_s 2 _e_g_g _y_o_l_k_s 50 ml _c_r_e_a_m PROCEDURE (1) Mix crust ingredients; press into a baking pan. Bake 10 minutes at 200 deg. C. (2) Combine filling ingredients; mix well, and pour into baked crust. (3) Bake at 225 deg. C for 10-12 minutes. (4) Reduce to 100 deg. C for 1 hour. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 30 minutes preparation, 1 hour bak- ing. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Carol Orange, ucbvax!dagobah!orange LucasFilm, San Rafael, CA Path: decwrl!recipes From: gordon@cae780 (Brian Gordon) Newsgroups: mod.recipes Subject: RECIPE: Don Chaney's Cheesecake Message-ID: <3467@decwrl.DEC.COM> Date: 6 Jun 86 03:34:46 GMT Sender: recipes@decwrl.DEC.COM Organization: Tektronix Inc. (CAE Systems Division), Santa Clara, CA 207 CHEESECAKE-3 18 Feb 86 USENET Cookbook Lines: 72 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 208 18 May 86 CHEESECAKE-4(D) USENET Cookbook DON CHANEY'S CHEESECAKE CHEESECAKE-4 - Ultimate cheesecake This recipe is the original creation of a co-worker, Don Chaney. I con- sider myself a cheesecake gourmet, and I rate this recipe as 8.5 out of 10 (However, there are no 10's). The recipe is so simple, I almost feel guilty serving it. INGREDIENTS (One cheesecake) CRUST 90 g _b_u_t_t_e_r, melted 5 ml _c_i_n_n_a_m_o_n 35 g _s_u_g_a_r 180 g _g_r_a_h_a_m _c_r_a_c_k_e_r _c_r_u_m_b_s FILLING 700 g _c_r_e_a_m _c_h_e_e_s_e, at room temperature 3 _l_a_r_g_e _e_g_g_s, at room temperature 200 g _s_u_g_a_r 2.5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t TOPPING 500 ml _s_o_u_r _c_r_e_a_m 2.5 ml _v_a_n_i_l_l_a 50 ml _s_u_g_a_r PROCEDURE (1) Preheat oven to 190 deg. C. (2) Mix crust ingredients. Press into springform pan on bottom and sides. (3) Mix filling ingredients and pour into pan. Make sure all ingredients are room temperature. (4) Bake 30-35 minutes, or until slightly browned. (5) Remove cake from oven, and increase oven temperature to 260 deg. C. Mix topping ingredients, and gently spread on top of cake. Return cake to 260 deg. C oven for five mins. (6) Remove from oven, cool to room temperature, and chill over- night. Serve cold. NOTES _V_a_r_i_a_t_i_o_n_s: Crush some walnuts into the crust. Pour a can of cherry or blueberry pie filling over the chilled cake, then chill again. Put 30-50 ml of your favorite liqueur into the cake filling. 209 CHEESECAKE-4 18 May 86 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 10 minutes preparation, 40 minutes baking, overnight cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Brian G. Gordon CAE Systems Division of Tektronix, Inc., Santa Clara CA tektronix!cae780!gordon {ihnp4, decwrl}!amdcad!cae780!gordon {hplabs, resonex, qubix, leadsv}!cae780!gordon Path: decwrl!recipes From: marcum@sun.com (Alan M. Marcum) Newsgroups: mod.recipes Subject: RECIPE: Crusty cheesecake Message-ID: <5167@decwrl.DEC.COM> Date: 5 Sep 86 18:07:47 GMT Sender: recipes@decwrl.DEC.COM Organization: Sun Microsystems, Mountain View, California Lines: 63 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 210 23 May 86 CHEESECAKE-5(D) USENET Cookbook RS CHEESECAKE CHEESECAKE-5 - A moist cheesecake with a wonderful crust A college friend gave me this recipe, oh so many moons ago. It comes from his parents, and may have roots in Belgium. It is very different from the typical New-York-style dry cheesecake. INGREDIENTS (Serves 6-8) CRUST 150 g _r_o_l_l_e_d _o_a_t_s (oatmeal, but do not use instant oatmeal or steel-cut oats). 125 g _b_r_o_w_n _s_u_g_a_r 125 g _u_n_s_a_l_t_e_d _b_u_t_t_e_r (at room temperature) FILLING 300 g _c_r_e_a_m _c_h_e_e_s_e (at room temperature) 175 g _s_m_a_l_l-_c_u_r_d _c_o_t_t_a_g_e _c_h_e_e_s_e 3 _e_g_g_s 5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t PROCEDURE (1) Preheat oven to 175 deg. C. (2) Mix crust ingredients with your hands until well blended. Put the mixture in a 22-cm springform pan, and form a crust, push- ing it about 3-4 cm up the sides of the pan. (3) Bake the crust about 10 minutes at 175 deg. C and let it cool. (4) Beat (or mix) the filling ingredients, at very high speed, for seven minutes. The mixture must be very smooth. (5) Put the filling in the baked crust. You may want to re-form the crust slightly first. (6) Bake for 35-40 minutes at 175 deg. C. The cheesecake is done when the filling is firm, but not dark (burned) on top. Let it cool, then chill it. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes preparation, 40 minutes baking. _P_r_e_c_i_s_i_o_n: measure carefully. CONTRIBUTOR Alan M. Marcum Sun Microsystems, Mountain View, California sun!nescorna!marcum Path: decwrl!reid From: faigin@sdcrdcf (Daniel P. Faigin) 211 CHEESECAKE-5 23 May 86 USENET Cookbook Newsgroups: mod.recipes Subject: RECIPE: Bo's cheesecake Message-ID: <6004@decwrl.DEC.COM> Date: 17 Oct 86 16:46:56 GMT Sender: reid@decwrl.DEC.COM Organization: System Development Corporation, Santa Monica CA Lines: 74 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 212 20 May 86 CHEESECAKE-6(D) USENET Cookbook BO'S CHOCOLATE CHIP CHEESECAKE CHEESECAKE-6 - A truly decadent chocolate chip cheesecake This recipe came to me from a friend of mine, Bo (pronounced ``boo'') Ture Ahlberg, who would occasionally (read ``whenever we could persuade him'') bring it into work. Needless to say, it would be snarfed up immediately. INGREDIENTS (Makes 1 cheesecake) 700 g _c_r_e_a_m _c_h_e_e_s_e, broken into pieces 4 _e_g_g_s, separated 30 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t (do not use artificial vanilla) 250 ml _s_o_u_r _c_r_e_a_m 50 g _b_r_o_w_n _s_u_g_a_r, or to taste 450 g _c_h_o_c_o_l_a_t_e _c_h_i_p_s 450 g _g_r_a_h_a_m _c_r_a_c_k_e_r _c_r_u_m_b_s 125 g _b_u_t_t_e_r, melted. PROCEDURE (1) Preheat the oven to 160 deg. C. (2) Prepare the batter: place the egg yolks in a food processor for 5 seconds, then add the cream cheese and beat until smooth. Add the brown sugar and vanilla and process for several minutes, or until the batter is very smooth. Add the sour cream, then beat the eggwhites and fold into the cheese mixture. Set aside. (3) Prepare the crust: soften butter and combine with graham cracker crumbs. Mix until fully blended, _e._g. they will form a ball when squeezed in your hand or by a spoon. Pat the crust into the sides and bottom of a springform pan about 22 cm in diameter. (4) Spread a generous layer of chips on the bottom of the pan, and then pour the batter into the pan. Add another generous layer of chips to the top of the cake. (5) Place the filled pan into the preheated oven. Baking time will vary from about 30 minutes to 2 hours. Cooking time depends on whether you want a soft, gooey ``New York'' style cheesecake (shorter) to a fluffy ``souffl'e''-like cheesecake (longer). The longer you cook it, the fluffier it gets. (6) When the cake starts to rise like a souffl'e, start checking to see if it is done. It will just about double in volume, and should not flow over the sides of the pan. If the cake shim- mers like Jello when shaken, it is done. Alternatively, if a knife inserted comes out clean, the cake is overcooked: the knife should be very lightly coated with batter. 213 CHEESECAKE-6 20 May 86 USENET Cookbook NOTES Bo prefers to use Nestl'e Mini-Morsel chocolate chips. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 15 minutes preparation, up to 2 hours cooking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Daniel P. Faigin System Development Corporation, Santa Monica CA {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin sdcrdcf!faigin@LOCUS.UCLA.EDU Path: decwrl!recipes From: wolit@mhuxd.uucp (Jan Wolitzky) Newsgroups: mod.recipes Subject: RECIPE: Amaretto chocolate cheesecake Message-ID: <8688@decwrl.DEC.COM> Date: 20 Mar 87 05:30:35 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T Bell Laboratories, Murray Hill, New Jersey, USA Lines: 114 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 214 6 Feb 87 CHEESECAKE-7(D) USENET Cookbook CHEESECAKE 7 CHEESECAKE-7 - Amaretto-amaretti chocolate cheesecake This is adapted from _M_a_i_d_a _H_e_a_t_t_e_r'_s _B_o_o_k _o_f _G_r_e_a_t _C_h_o_c_o_l_a_t_e _D_e_s_s_e_r_t_s, (Knopf 1980). It won me a blue ribbon at the Martha's Vineyard Agricul- tural Exhibition and Fair in 1983. If you ever find yourself in front of a firing squad, this makes an unbeatable last request. INGREDIENTS (Serves 16) CRUST 200 g _A_m_a_r_e_t_t_i (see note) 30 ml _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 30 g _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e (1 square) 75 g _s_w_e_e_t _b_u_t_t_e_r FILLING 180 g _s_e_m_i_s_w_e_e_t _c_h_o_c_o_l_a_t_e 200 g _A_m_a_r_e_t_t_i 120 g _a_l_m_o_n_d _p_a_s_t_e 8 cl _A_m_a_r_e_t_t_o _l_i_q_u_e_u_r 700 g _c_r_e_a_m _c_h_e_e_s_e at room temperature 50 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 4 _e_g_g_s (large or extra-large) 12 cl _h_e_a_v_y _c_r_e_a_m PROCEDURE (CRUST) (1) Butter the sides only (not the bottom) of a 22-cm spring-form pan (6-8 cm deep). (2) Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. (3) Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a minute.) (4) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling. PROCEDURE (FILLING) (1) Adjust rack 1/3 up from the bottom of the oven and preheat to 175 deg. C. (2) Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of 215 CHEESECAKE-7 6 Feb 87 USENET Cookbook the double boiler and set aside to cool. (3) Break the Amaretti coarsely into a bowl and set aside. (4) Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed, and set aside. (5) Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently only to mix. (6) Turn into the prepared pan, pouring the mixture over the bot- tom crust. Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.) (7) Bake 45 minutes. It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti. (8) Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight. NOTES Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you're going to grind some of the wafers and break the others into chunks, it doesn't matter which size you start with. One brand is Amaretti di Saronna, Lazzaroni & Co. This is an expensive cake, both in terms of the cost of the ingredients ($15-$20) and the number of calories. RATING _D_i_f_f_i_c_u_l_t_y: moderate to hard. _T_i_m_e: 30 minutes preparation, 45 minutes baking, overnight cooling. _P_r_e_c_i_s_i_o_n: measure ingredients carefully. CONTRIBUTOR Jan Wolitzky AT&T Bell Laboratories, Murray Hill, New Jersey, USA ihnp4!mhuxd!wolit Path: decwrl!recipes From: ji@morningside.columbia.edu (John Ioannidis) Newsgroups: alt.gourmand Subject: RECIPE: Food processor cheesecake 216 6 Feb 87 CHEESECAKE-7 USENET Cookbook Message-ID: <12441@decwrl.DEC.COM> Date: 8 Apr 88 05:38:48 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Columbia University, New York, USA Lines: 75 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 217 CHEESECAKE-8(D) 10 Nov 87 USENET Cookbook CHEESECAKE VIII CHEESECAKE-8 - Food processor cheesecake This is reputedly the 1980 A&S Cheesecake contest award winner. I have an _nth generation copy of the recipe, but it _i_s the best cheesecake I have tasted. INGREDIENTS (One cheesecake) CRUST: 200 g _Z_w_i_e_b_a_c_k _c_o_o_k_i_e_s 150 g _s_u_g_a_r 5 ml _c_i_n_n_a_m_o_n 100 g _b_u_t_t_e_r CAKE FILLING: 700 g _c_r_e_a_m _c_h_e_e_s_e 200 g _s_u_g_a_r 4 _e_g_g _w_h_i_t_e_s 7.5 ml _v_a_n_i_l_l_a TOPPING: 500 ml _s_o_u_r _c_r_e_a_m 20 ml _s_u_g_a_r 2.5 ml _v_a_n_i_l_l_a 40 g _s_l_i_v_e_r_e_d _a_l_m_o_n_d_s 15 g _b_u_t_t_e_r PROCEDURE (1) Preheat oven to 190 deg. C. Use the steel blade of the food processor; drop the zwieback cookies into the processor, one at a time, and process until fine. Add the sugar and cinnamon. Melt butter and pour in. Process 2 seconds or until crumbs are moistened. Reserve 3/4 cup of crumbs. Press the rest into bot- tom and sides of a buttered 25 cm springform pan. Bake 10 minutes. Refrigerate 30 minutes. Wash the food processor bowl. (2) Preheat oven to 175 deg. C. Cut the cheese into 30 g pieces. Process with steel blade until smooth. In another bowl, beat the eggs until stiff. Blend sugar into the egg whites and pour into processor bowl. Process with cream cheese until smooth. Add vanilla. Process for 2 seconds. Pour mixture into crust and bake for 25 minutes. (3) Preheat oven to 250 deg. C. Mix together the sour cream, sugar and vanilla. Pour and spread over the top of cake. Sprinkle reserved crumbs to cover topping. Arrange slivered almonds over the crumbs. Bake for 7 minutes. (4) Refrigerate overnight. The next morning open the springform 218 10 Nov 87 CHEESECAKE-8 USENET Cookbook pan and knock off excess crust NOTES Enjoy. RATING _D_i_f_f_i_c_u_l_t_y: moderate. Precision is required. _T_i_m_e: 11/2 hours. _P_r_e_c_i_- _s_i_o_n: measure carefully. CONTRIBUTOR John Ioannidis Columbia University, New York, USA ji@columbia.edu Path: decwrl!recipes From: kevin@flinders.oz (Kevin J. Maciunas) Newsgroups: mod.recipes Subject: RECIPE: Hazelnut cherry tart Message-ID: <3610@decwrl.DEC.COM> Date: 13 Jun 86 03:41:48 GMT Sender: recipes@decwrl.DEC.COM Organization: Flinders University, South Australia Lines: 100 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 219 CHERRY-HAZLNUT(D) 20 May 86 USENET Cookbook HAZELNUT CHERRY TART CHERRY-HAZLNUT - A thoroughly decadent desert This has simply got to be the best dessert you'll ever try. My wife has made this one many times. The only complaint ever lodged is that there was not enough. INGREDIENTS (Serves 4) PASTRY 100 g _p_l_a_i_n _f_l_o_u_r 0.5 ml _s_a_l_t 60 g _g_r_o_u_n_d _r_o_a_s_t _h_a_z_e_l_n_u_t_s 30 ml _s_u_g_a_r 50 g _b_u_t_t_e_r 1 _e_g_g _y_o_l_k 10 ml _w_a_t_e_r CUSTARD FILLING 4 _e_g_g _y_o_l_k_s 50 g _s_u_g_a_r 5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 450 ml _c_r_e_a_m 15 ml _g_e_l_a_t_i_n_e 30 ml _w_a_t_e_r TOPPING 1 kg _c_a_n_n_e_d _c_h_e_r_r_i_e_s 10 ml _g_e_l_a_t_i_n_e 10 ml _r_u_m (see note) PROCEDURE PASTRY (1) Sift flour and add all dry ingredients together, with the sugar in the centre, on a pastry board. (2) Add the butter (softened), egg yolk, and water. Work the liquids into the sugar, until it is creamy. (3) Now work in the flour mixture, as you would for any sweet pastry. (4) Press the dough into a greased 22-cm flan tin. Prick the base of the pastry all over. (5) Refrigerate for 30 mins, then cook in a moderate oven (190 deg. C) for 15 to 20 mins (until golden brown) 220 20 May 86 CHERRY-HAZLNUT USENET Cookbook FILLING (1) Put egg yolks, sugar and vanilla into a bowl and beat until thick and creamy. (2) Heat cream _c_a_r_e_f_u_l_l_y until almost boiling. (3) Combine the two mixtures, beating until smooth, then add the result to the top of a double boiler and simmer until it thickens (STIR CONSTANTLY). (4) Dissolve the gelatine in the water, and add to the cream mixture, stirring well until it is well mixed. (5) Allow this mixture to cool _c_o_m_p_l_e_t_e_l_y before adding to the pastry case. Refrigerate until it sets. TOPPING (1) Drain the cherries and reserve 250 ml of the syrup. NB: we don't use commercial canned cherries. I would suggest a ``light'' syrup. (2) Arrange the pitted cherries artistically over the top of the tart. (3) Put the reserved syrup, gelatine and rum (we usually use cherry brandy or kirsch) into a saucepan and heat (stirring) until gela- tine dissolves. (4) Cool the liquid and pour over the cherries. Refrigerate until set. NOTES Don't be put off by the complexity of the recipe-it is well worth the effort. All the egg whites ``wasted'' can be used in something else, such as a Pavlova. RATING _D_i_f_f_i_c_u_l_t_y: moderate to hard. _T_i_m_e: several hours preparation, cooking, and cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients carefully. CONTRIBUTOR Kevin J. Maciunas Discipline of Computer Science, Flinders University, South Australia ACSnet: kevin@flinders.oz ARPA: kevin%flinders.oz@seismo.arpa UUCP: ..!seismo!munnari!flinders.oz!kevin From: macrakis@harvard.ARPA (Stavros Macrakis) Newsgroups: mod.recipes Subject: RECIPE: Pilaf with Sour Cherries and Lentils Date: 7 Dec 85 06:54:16 GMT Organization: Harvard University, Aiken Computation Lab Approved: reid@glacier.UUCP 221 CHERRY-HAZLNUT 20 May 86 USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 222 28 Oct 85 CHERRY-PILAF(M) USENET Cookbook PILAF WITH SOUR CHERRIES AND LENTILS CHERRY-PILAF - Pilaf with sour cherries and lentils This Pilaf with sour cherries and lentils is a Persian-style dish, although I cannot vouch for its authenticity. It is rich enough to eat for dinner by itself; as a side dish, it might be good with a spiced grilled chicken or a lamb stew. It is a composite of recipes from cook- books and from a Iranian Jewish family I know. Following the recipe are some important notes (*) on ingredients. INGREDIENTS (Serves 2-3 as main course) 400 g _B_a_s_m_a_t_i _r_i_c_e (*) 2 _p_e_e_l_e_d _o_n_i_o_n_s (thinly sliced) 100 g _r_e_d _l_e_n_t_i_l_s (*) 200 g _s_o_u_r _c_h_e_r_r_i_e_s (*) 500 ml _c_h_i_c_k_e_n _o_r _m_e_a_t _b_r_o_t_h (*) 60 g _u_n_s_a_l_t_e_d _b_u_t_t_e_r _t_u_r_m_e_r_i_c, _c_u_m_i_n, _s_a_l_t PROCEDURE (1) In a 4-5 liter Dutch oven, melt most of the butter and slowly brown the onions. Add the cleaned lentils and fry a bit; then the same for the cleaned rice. Stir constantly, browning the rice without letting it stick. (2) Add the cherries and 550 ml liquid made up of cherry liquid, stock, and water. Add 1-5 ml turmeric and 1 ml ground cumin if desired; add necessary salt (depending on the saltiness of your broth). (3) Bring to a boil, stir with a fork, cover tightly, and let cook over the very lowest heat for about 20 mins. (4) Fluff up the rice with a fork (never a spoon) and add the remaining butter to the bottom of the pot. (5) Raise the heat slightly for 5-10 mins to form a crust on the bottom (with the right technique, this should be possible without this step...). (6) Serve, making sure to include a bit of crust in each serving. NOTES An excellent side dish is yoghurt, possibly flavored (like the Indian raita) with one or more of: fresh chopped herbs (parsley, coriander, mint), some salt, some spice (paprika, black pepper, black onion seed, or coriander seed), olive oil, and lemon juice. Even better than yoghurt as a base is strained yoghurt, also called Lebany Spread or Lebanee, available commercially in New England from Columbo or Anoosh 223 CHERRY-PILAF 28 Oct 85 USENET Cookbook (look in Armenian/Arab/Greek stores). Basmati or Patna rice is a particularly flavorful and long-grained rice from India or Pakistan. Any Indian store and many ``natural foods'' stores carry it. It is well worth the premium price (about $1.10 a pound); ``Texmati'' is apparently the same strain grown in Texas, but does not have anything like the same taste. Inspect and clean it before using-there are often unhusked grains and occasionally pebbles mixed in. Then rinse in two changes of water and drain thoroughly. If you cannot get Basmati, use a good-quality unconverted long-grain rice (Alma, Caro- lina, but NOT Uncle Ben's!). Red lentils are about half the diameter of ordinary brown lentils. Do not substitute brown lentils, which will probably not cook fast enough. Red lentils are available in Indian, Middle Eastern, and some ``natural foods'' stores. They often contain largish pebbles, so inspect them carefully. Rinse to get rid of dust, and drain. Red lentils are also very good by themselves, simply boiled with a few spices and served with butter. Sour cherries (in the Middle East, v/w + i + s/sh + n + e/a/ino: Greek Vissino, Slavic and Turkish Vishne/a, Arabic Wishna) are available fresh for about one week a year. Most sour cherries go into cherry syrups, pies, and preserves. Canned sour cherries are quite good. You will usually find them in the home pie-making section of your market, near the canned blueberries and baker's supplies, or with the canned fruits. There are occasional stones. (That is, pits, not rocks!) Middle Eastern stores will often have sour cherry preserves, which are too sweet for this recipe. Almost any stock or broth will work in this recipe. Chicken or lamb is most appropriate-in the latter case, used rather dilute. This is one of the few recipes where you can actually get away with canned chicken broth-but watch the salt. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 30-40 minutes. _P_r_e_c_i_s_i_o_n: approxi- mate measurement OK. CONTRIBUTOR Stavros Macrakis Aiken Computation Laboratory, Harvard macrakis@harvard.ARPA Path: decwrl!recipes From: phil@rice (William LeFebvre) Newsgroups: mod.recipes Subject: RECIPE: Cherry cream cheese pie Message-ID: <8047@decwrl.DEC.COM> Date: 13 Feb 87 06:17:57 GMT Sender: recipes@decwrl.DEC.COM Organization: Rice University, Houston, Texas, USA Lines: 59 Approved: reid@decwrl.UUCP 224 28 Oct 85 CHERRY-PILAF USENET Cookbook Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 225 CHERRYCHEESE-1(D) 1 Dec 86 USENET Cookbook CHERRY CREAM CHEESE PIE CHERRYCHEESE-1 - A simple cherry cream cheese pie My wife makes this for me periodically, and it is always delicious. No baking is required, and it is very easy to make. INGREDIENTS (Makes one pie) 1 _g_r_a_h_a_m _c_r_a_c_k_e_r _p_i_e _s_h_e_l_l 250 g _c_r_e_a_m _c_h_e_e_s_e 125 ml _s_o_u_r _c_r_e_a_m 60 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 2.5 ml _v_a_n_i_l_l_a (or to taste) 120 g _w_h_i_p_p_e_d _c_r_e_a_m 400 g _c_h_e_r_r_y _p_i_e _f_i_l_l_i_n_g (1 can) PROCEDURE (1) Cream together the cheese and sour cream. (2) Fold in sugar gradually. (3) Add vanilla and mix well. (4) Fold in whipped cream. (5) Pour into pie shell and chill for at least 3 hours. (6) Pour excess syrup from the can of cherry pie filling. Leave some, but you certainly don't need all of it. The sauce should cover the cream cheese mix, but the cherries shouldn't be drowning in it. (7) Pour pie filling on top. Serve cold. NOTES If you don't have the time to sit around for 3 hours waiting for the pie to chill, make the cream cheese filling the night before and let the pie chill overnight. We prefer to use non-dairy whipped cream substitute. We usually use the same brand name ingredients for best results: Philadelphia cream cheese, Breakstone's sour cream, Cool-whip, and Comstock cherry pie filling. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes preparation, 3 hours chilling. _P_r_e_- _c_i_s_i_o_n: approximate measurement OK, especially with the vanilla. CONTRIBUTOR William LeFebvre Department of Computer Science, Rice University, Houston, Texas, USA phil@Rice.edu 226 1 Dec 86 CHERRYCHEESE-1 USENET Cookbook Path: decwrl!recipes From: marilyn@merlin.berkeley.edu (Marilyn Kushner) Newsgroups: alt.gourmand Subject: RECIPE: chestnut stuffing Message-ID: <12125@decwrl.DEC.COM> Date: 15 Nov 87 16:32:44 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Microlab, Univ. of California, Berkeley, Calif., USA Lines: 49 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 227 CHESTNUT-STUFF(B) 8 Nov 87 USENET Cookbook CHESTNUT STUFFING CHESTNUT-STUFF - Poultry stuffing with chestnuts, bread, and wine This recipe has long been part of my Thanksgiving Day tradition. I have long since forgotten its source. INGREDIENTS (Stuffs 5-7 kg poultry) 250 g _b_u_t_t_e_r 150 g _c_h_o_p_p_e_d _o_n_i_o_n 500 g _c_e_l_e_r_y (including leaves), chopped coarsely 10 g _c_h_o_p_p_e_d _p_a_r_s_l_e_y 600 g _d_r_y _w_h_i_t_e _b_r_e_a_d _c_u_b_e_s 500 g _c_h_e_s_t_n_u_t_s, roasted, peeled, and chopped _s_a_l_t _a_n_d _p_e_p_p_e_r 1 ml _n_u_t_m_e_g 60 ml _l_i_g_h_t _c_r_e_a_m 60 ml _w_h_i_t_e _w_i_n_e PROCEDURE (1) In hot butter in a large skillet, saut'e onion, celery, and parsley, stirring, for about 5 minutes. (2) In a large kettle, combine bread cubes, chestnuts, salt, pepper, and nutmeg. Toss to mix well. (3) Combine cream and wine; mix well. Add to bread mixture, along with the vegetables and drippings in skillet. Toss lightly, using 2 forks. NOTES In North America, use "half and half" for light cream. RATING _D_i_f_f_i_c_u_l_t_y: easy but tedious. _T_i_m_e: 1 hour preparation. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Marilyn Kushner Microlab, University of California, Berkeley, California, USA Marilyn@merlin.berkeley.edu Path: decwrl!recipes From: vu@srcsip (Chi Vu) Newsgroups: mod.recipes Subject: RECIPE: Kung-Pao chicken Message-ID: <5043@decwrl.DEC.COM> Date: 29 Aug 86 05:29:53 GMT Sender: recipes@decwrl.DEC.COM Organization: Honeywill SRC, Minneapolis, Minnesota Lines: 72 Approved: reid@decwrl.UUCP 228 8 Nov 87 CHESTNUT-STUFF USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 229 CHICK-KUNG-PAO(M) 11 Apr 86 USENET Cookbook KUNG PAO CHICKEN CHICK-KUNG-PAO - Stir-fried chicken with vegetables This recipe is from a Szechuan cooking class taught by Susan Newberry, Minnetonka, Minnesota. INGREDIENTS (Serves 4) 350 g _c_h_i_c_k_e_n _b_r_e_a_s_t, boned and cut into shreds cornstarch" _1 _e_g_g _w_h_i_t_e 1 _g_a_r_l_i_c _c_l_o_v_e, minced 1 _p_i_e_c_e _g_i_n_g_e_r, minced 7.5 ml _r_e_d _p_e_p_p_e_r, crushed 75 g _s_k_i_n_l_e_s_s _p_e_a_n_u_t_s 150 g _b_a_m_b_o_o _s_h_o_o_t_s, diced 100 g _p_e_a_p_o_d_s 50 g _s_t_r_a_w _m_u_s_h_r_o_o_m_s _o_i_l SAUCE: 30 ml _b_r_o_w_n _b_e_a_n _s_a_u_c_e 15 ml _h_o_i_s_i_n _s_a_u_c_e 5 ml _s_u_g_a_r 10 ml _r_i_c_e _c_o_o_k_i_n_g _w_i_n_e (or use dry sherry) 30 ml _w_a_t_e_r PROCEDURE (1) Dust chicken breast with cornstarch and massage in egg white. (2) Mix sauce ingredients. (3) Heat oil in wok and stir-fry peanuts briefly. Remove from pan. (4) Stir-fry chicken about two minutes. Remove from pan. (5) Pour in red pepper, garlic and ginger. Fry until peppers begin to change color. (6) Add peapods, mushrooms, bamboo shoots, chicken and sauce. Stir and cook 1 minute. Add peanuts, toss and serve. NOTES The original recipe said the mushrooms and peapods are optional but I found that they are a must. The cornstarch and egg white act to seal the moisture so the chicken does not get dry. This gives the chicken a very different texture. I feel this is the way to stir fry chicken. But make sure that you do not let the chicken and egg white stand for more than 5 minutes, otherwise the egg white starts to run. Raw skinless peanuts are best, but you can also use blanched peanuts. The hoisin 230 11 Apr 86 CHICK-KUNG-PAO USENET Cookbook sauce and bean sauce are available at any oriental grocery store and at some supermarkets. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 5 minutes cooking. _P_r_e_c_i_s_i_o_n: No need to measure. CONTRIBUTOR Chi Vu Honeywell Inc., Systems and Research Center, Minneapolis, MN {ihnp4,philabs}!srcsip!vu Path: decwrl!recipes From: kyrimis@Princeton.EDU (Kriton Kyrimis) Newsgroups: alt.gourmand Subject: RECIPE: Chicken milanaise Message-ID: <12194@decwrl.DEC.COM> Date: 4 Dec 87 06:16:35 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Princeton University, Princeton, New Jersey, USA Lines: 69 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 231 CHICK-MILAN(M) 29 Oct 87 USENET Cookbook CHICKEN MILANAISE CHICK-MILAN - Chicken with white sauce This is what my mother serves as Chicken Milanaise. I once ordered Chicken Milanaise at a restaurant, and they served me an entirely dif- ferent dish, so I'm not sure as to whether I'm using the name properly. In any case, this recipe is one of my favourites! INGREDIENTS (serves 4-6) 1 _c_h_i_c_k_e_n 15 ml _s_a_l_t 50 ml _u_n_s_a_l_t_e_d _b_u_t_t_e_r 50 ml _f_l_o_u_r 2 _e_g_g _y_o_l_k_s 15 ml _l_e_m_o_n _j_u_i_c_e 500 g _w_h_i_t_e _r_i_c_e (to serve on the side) _s_a_l_t _a_n_d _p_e_p_p_e_r (for the sauce) PROCEDURE (1) Place the chicken in a pot. Cover it with water, add the salt and bring it to a boil, skimming any scum that may form on the surface. Turn down the heat, cover the pot, and cook the chicken for about 1 hour or until it is done. (2) Remove the chicken from the pot. Skim and discard the chicken fat from the surface of the broth. (3) Reserve 500 ml of broth for the sauce and use the remaining broth to cook the rice according to standard procedures for cooking rice. (4) While the rice is cooking, make the sauce: melt the butter under low heat in a saucepan and add in the flour, salt and pepper. Stir until you get a uniform mixture and then add the reserved broth gradually, stirring constantly. When the mix- ture thickens, remove from the heat. (5) Beat the egg yolks with the lemon juice and add them into the sauce. Stir the sauce until the egg yolks are completely blended. The sauce is ready. (6) Cut the chicken and serve with sauce on both the chicken and the rice. NOTES You are supposed to use white pepper in the sauce but, since I don't mind seeing a few black specs in the sauce, I always use black pepper. If you are going to reheat the sauce, make sure that it doesn't come to a boil, otherwise the egg will separate. 232 29 Oct 87 CHICK-MILAN USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: Easy. _T_i_m_e: About 11/2 hours. _P_r_e_c_i_s_i_o_n: Measure the sauce ingredients. CONTRIBUTOR Kriton Kyrimis Princeton University, Computer Science Dept., Princeton, New Jersey, USA kyrimis@princeton.edu princeton!kyrimis Path: glacier!recipes From: kunz@hplsla (Bob Kunz) Newsgroups: mod.recipes Subject: RECIPE: Chicken Adobo (Phillipine chicken with garlic) Message-ID: <5790@glacier.ARPA> Date: 28 Mar 86 04:27:19 GMT Sender: recipes@glacier.ARPA Organization: Hewlett-Packard, Lake Stevens Instrument Division Lines: 64 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 233 CHICKEN-ADOBO(M) 30 Mar 85 USENET Cookbook CHICKEN ADOBO CHICKEN-ADOBO - Filipino chicken with garlic Adobo is the national dish of the Philippines. Most warm-weather coun- tries have through the centuries developed recipes that preserve food while flavoring it. This dish is different than many because of its strong component of vinegar. It is at once sour, salty, and drenched in garlic. INGREDIENTS (Serves 4) 1 kg _c_h_i_c_k_e_n _p_i_e_c_e_s, cut up or whole 1 _h_e_a_d _o_f _g_a_r_l_i_c, coarsely chopped (yes, an entire head!) 50 ml _s_o_y _s_a_u_c_e (or more to taste) 5 ml _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 500 ml _w_a_t_e_r 250 ml _v_i_n_e_g_a_r (rice vinegar or white wine vinegar work best) 2 _b_a_y _l_e_a_v_e_s 25 ml _c_o_o_k_i_n_g _o_i_l PROCEDURE (1) Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes. (2) Meanwhile, heat the cooking oil in a large, heavy-bottomed frying pan. Peel the garlic, break the cloves into chunks, and brown them over medium-low heat (about 5 minutes). (3) Add the chicken to the frypan and brown it over medium-high heat (about 5 minutes). (4) Add the broth to the frypan and simmer, partly covered, until the chicken is done (about 30 minutes). Do not let it come to a boil. (5) Remove the bay leaves and serve over rice. This dish is too strongly flavored to go well with wine; try serving it with beer. NOTES You can substitute pork for the chicken, or mix the two. In the Philip- pines it is the custom to marinate the meat for two days rather before simmering; with the top-grade meats that are universally available in our grocery stores, that is not necessary (though it does deepen and enrich the flavor). To marinate the chicken, mix in the broth and 3 of the garlic cloves after step 1, then put the chicken in a glass dish and pour the marinade over it. 234 30 Mar 85 CHICKEN-ADOBO USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 1 hour. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Bob Kunz {ihnp4!hplabs!hp-pcd, uw-beaver!fluke}!hplsla!kunz Hewlett-Packard, Lake Stevens Instrument Division Everett, Washington Path: decwrl!recipes From: gregor@vu44.uucp (Gregory Sharp) Newsgroups: mod.recipes Subject: RECIPE: Yet Another Great Chicken Dish Message-ID: <6390@decwrl.DEC.COM> Date: 14 Nov 86 02:10:40 GMT Sender: recipes@decwrl.DEC.COM Organization: VU Informatica, Amsterdam Lines: 54 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 235 CHICKEN-APRICT(M) 5 Aug 86 USENET Cookbook APRICOT CHICKEN CHICKEN-APRICT - Chicken embalmed in apricot nectar Apricot Chicken is the ultimate bachelors delight. It is very simple and tastes wonderful. The recipe was given to me by a group of friends from back home who came to visit me. INGREDIENTS (Serves 4-6) 1 kg _c_h_i_c_k_e_n _p_i_e_c_e_s 1 pkg _F_r_e_n_c_h _o_n_i_o_n _s_o_u_p _m_i_x 0.5 l _a_p_r_i_c_o_t _n_e_c_t_a_r 850 g _c_a_n_n_e_d _a_p_r_i_c_o_t _h_a_l_v_e_s _p_l_a_i_n _f_l_o_u_r PROCEDURE (1) Dust chicken in flour. (2) Fry chicken lightly until starting to brown. (3) Place chicken in a casserole dish or a very deep frying pan. Add soup powder, nectar and apricots. Mix everything well. (4) Simmer for 1 hour. NOTES I normally use 2 pieces of chicken per person and an 850 g can of apri- cot halves. This will suffice for 4 to 6 people. If you cannot get nec- tar, then use the juice from the apricot halves. (Of course, if you can buy apricots in nectar ...) The French onion soup quantity is not critical, but a soup packet that makes up 1.5 litres is about right for 4 to 6 people. Serve with potato (baked or boiled), buttered carrots, and peas. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 1 hour cooking. _P_r_e_c_i_- _s_i_o_n: No need to measure. CONTRIBUTOR Greg Sharp Dept. Computer Science, Vrije Universiteit, Amsterdam, Netherlands gregor@vu44.uucp From: seb@mtgzy (Sharon Badian) Newsgroups: mod.recipes Subject: RECIPE: Kelly's Asian Chicken Sender: recipes@glacier.ARPA Date: 7 Mar 86 05:22:32 GMT Organization: AT&T Information Systems, Holmdel NJ Approved: reid@glacier.ARPA 236 5 Aug 86 CHICKEN-APRICT USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 237 CHICKEN-ASIAN(M) 25 Feb 86 USENET Cookbook KELLY'S ASIAN CHICKEN CHICKEN-ASIAN - Chicken with garlic and hot peppers Another winner from _T_h_e _G_a_r_l_i_c _L_o_v_e_r'_s _C_o_o_k_b_o_o_k . Don't let the amount of garlic scare you. INGREDIENTS (Serves 6) 1.5 kg _f_r_y_i_n_g _c_h_i_c_k_e_n, cut into serving pieces 50 ml _p_e_a_n_u_t _o_i_l 1 head _g_a_r_l_i_c, peeled and coarsely chopped - and yes that says HEAD. The whole thing. 2 _h_o_t _r_e_d _p_e_p_p_e_r_s, small and dried. These are optional. 180 ml _d_i_s_t_i_l_l_e_d _w_h_i_t_e _v_i_n_e_g_a_r 60 ml _s_o_y _s_a_u_c_e 50 ml _h_o_n_e_y PROCEDURE (1) Heat the oil in a large, heavy skillet and brown chicken on all sides (5-10 minutes). Use medium-high heat. (2) Add garlic and peppers about 1 minute before the end of the browning process. (3) Add the remaining ingredients, and cook over medium heat until chicken is done and sauce has reduced somewhat. This takes about 10 minutes. NOTES If you are cooking white and dark meat together, remove the white meat first or it will dry out. Watch that sauce does not burn or boil away. When you look in the skillet to see how everything is going and to get a whiff of the lovely aroma, _d_o _n_o_t take a big whiff. The vinegar will knock you out! This recipe won first place at a recent Garlic Cook-off at the Gilroy Garlic Festival. Serve with rice, Chinese noodles or pasta. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: preparation: 5 minutes, cooking: 20 minutes. _P_r_e_c_i_s_i_o_n: measure vinegar, soy sauce and honey. 238 25 Feb 86 CHICKEN-ASIAN USENET Cookbook CONTRIBUTOR Sharon Badian AT&T Information Systems, Holmdel, New Jersey ihnp4!mtgzy!seb Path: decwrl!recipes From: alex@pta (Alex Patison) Newsgroups: mod.recipes Subject: RECIPE: Basil chicken Message-ID: <4814@decwrl.DEC.COM> Date: 15 Aug 86 05:54:01 GMT Sender: recipes@decwrl.DEC.COM Organization: Pyramid Technology, North Sydney, Australia Lines: 73 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 239 CHICKEN-BASIL(M) 22 May 86 USENET Cookbook CHICKEN WITH BASIL SAUCE CHICKEN-BASIL - Oven-baked chicken pieces with basil sauce This recipe came originally from _T_h_e _A_u_s_t_r_a_l_i_a_n _W_o_m_e_n'_s _W_e_e_k_l_y _D_i_n_n_e_r _P_a_r_t_y _C_o_o_k_b_o_o_k _N_o. _2, available at an Australian newsagent near you. INGREDIENTS (Serves 4) 4 large _c_h_i_c_k_e_n _f_i_l_l_e_t_s CRUMB TOPPING 60 g _f_r_e_s_h _b_r_e_a_d_c_r_u_m_b_s 60 g _g_r_a_t_e_d _p_a_r_m_e_s_a_n 15 ml _c_h_o_p_p_e_d _p_a_r_s_l_e_y 100 g _b_a_c_o_n 90 g _b_u_t_t_e_r 2 _g_a_r_l_i_c _c_l_o_v_e_s 10 ml _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 2.5 ml _d_r_y _m_u_s_t_a_r_d BASIL SAUCE 125 ml _o_i_l 60 ml _w_h_i_t_e _v_i_n_e_g_a_r 1 _g_a_r_l_i_c _c_l_o_v_e, crushed 75 g _f_r_e_s_h _b_a_s_i_l _l_e_a_v_e_s, finely chopped 125 ml _c_r_e_a_m 1 _e_g_g _y_o_l_k PROCEDURE CHICKEN (1) Preheat oven to 190 deg. C. (2) Combine breadcrumbs, cheese and parsley. Saut'e chopped bacon and drain on absorbent paper. Add the bacon to the breadcrumb mix. This is the crumb topping for the chicken. (3) In a pan, melt the butter, then add the crushed garlic, Wor- cestershire sauce and mustard. Mix and heat through. (4) Coat the chicken fillets with the butter mixture by dipping them in the saucepan. Arrange in a shallow, ovenproof dish. Press the breadcrumb mixture on top of the chicken pieces to provide a crumb topping. (5) Bake uncovered for 20 to 25 minutes. (6) While the chicken cooks, make the basil sauce: in a saucepan combine all sauce ingredients except the egg yolk. Stir until heated and then add the egg yolk, stirring until thickened. Do not boil. Pour the hot sauce over the chicken pieces just before serving. 240 22 May 86 CHICKEN-BASIL USENET Cookbook NOTES The sauce sounds unusual but tastes great. The fresh basil gives it a good green colour. Serve with green, vegetables, such as beans and snow peas, or a leafy green salad for a colour-coordinated dinner. The finer the ingredients in the topping the better will be its effect. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 30 minutes preparation, 25 minutes cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Alex Patison Pyramid Technology Australia, Sydney. alex@pta.oz pyramid!pyrcorp!pta!alex Path: decwrl!recipes From: waynet@tolerant.uucp (Wayne Thompson) Newsgroups: alt.gourmand Subject: RECIPE: Chicken in orange bourbon sauce Message-ID: <12005@decwrl.DEC.COM> Date: 30 Oct 87 06:15:12 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Tolerant Systems, San Jose California, USA Lines: 65 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 241 CHICKEN-BOURBN(M) 26 Jul 87 USENET Cookbook ORANGE-BOURBON CHICKEN CHICKEN-BOURBN - Chicken in orange bourbon sauce with buttered almonds The recipe comes originally from _W_o_m_a_n'_s _D_a_y. INGREDIENTS (Serves 4) CHICKEN AND SAUCE 2 _w_h_o_l_e _c_h_i_c_k_e_n _b_r_e_a_s_t_s, halved, boned, skinned (4 halves, about 1 kg in all) 100 g _b_u_t_t_e_r, 2.5 ml _s_a_l_t 2.5 ml _p_e_p_p_e_r 350 ml _f_r_o_z_e_n _o_r_a_n_g_e-_j_u_i_c_e _c_o_n_c_e_n_t_r_a_t_e, thawed 100 ml _b_o_u_r_b_o_n BUTTERED ALMONDS 60 g _s_l_i_v_e_r_e_d _a_l_m_o_n_d_s 10 g _b_u_t_t_e_r, 2.5 ml _s_a_l_t 2.5 ml _b_l_a_c_k _p_e_p_p_e_r PROCEDURE (1) Preheat oven to 220 deg. C. In large heavy oven-proof skillet melt butter; let cool, but do not let solidify. Turn chicken in butter to coat. Season chicken with salt and pepper. (2) Tuck edges under, forming compact shape about 4 cm thick. Place chicken in skillet, skinned side up. Bake at 220 deg. C, basting occasionally, for about 15 minutes. (3) Saut'e almonds in butter until lightly toasted. Sprinkle with salt. Let cool to crisp. (4) Remove chicken to warm serving plates; keep warm. (5) Add orange-juice concentrate to drippings in skillet; stir over high heat until reduced by 1/3. Stir in bourbon; heat through. Stir in remaining salt and pepper; pour sauce over chicken. Sprinkle with the almonds. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Wayne Thompson Tolerant Systems, San Jose California, USA waynet@tolerant.uucp 242 26 Jul 87 CHICKEN-BOURBN USENET Cookbook From: mcvl@decwrl (Mary-Claire van Leunen) Newsgroups: mod.recipes Subject: RECIPE: Chicken stock Date: 21 Feb 86 05:10:20 GMT Organization: DEC Systems Research Center, Palo Alto CA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 243 CHICKEN-BROTH(SP) 2 Feb 86 USENET Cookbook CHICKEN BROTH CHICKEN-BROTH - Rich homemade chicken broth Surely people who make use of bouillon cubes have no idea how easy home-made broth can be. This is not a traditional method, but it pro- duces good results. INGREDIENTS (makes 4 liters) 1 _s_t_e_w_i_n_g _c_h_i_c_k_e_n (or 2 broilers and a stick of butter) 4 l _w_a_t_e_r 1 _l_a_r_g_e _y_e_l_l_o_w _o_n_i_o_n 1 _b_a_y _l_e_a_f 1 bunch _p_a_r_s_l_e_y 1 bunch _f_r_e_s_h _t_h_y_m_e (or a teaball with 3 ml dried thyme inside) PROCEDURE (1) Take one large, heavy, lidded pan-mine is a six-quart enamelled cast-iron Copco pan with twenty years' good cooking already logged, and I live in terror that yuppie burglars will break into my house some night and steal it. Put into it one fat old chicken. If you live in a part of the world where there are no fat old chickens for sale, put in two scrawny young chickens and a stick of butter. (2) Put the pan in a cold oven, turn the temperature to 160 deg. C and wait patiently, doing nothing whatsoever to the chicken, for about four hours, till it's dark golden. (3) Take the pot out of the oven and let it cool to room tempera- ture. Strip the meat off the bones. Cover everything, meat and bones, with 4 liters of water at room temperature. Add a raw onion, peeled and quartered, a bay leaf, a bunch of pars- ley tied together with string, and a small bunch of thyme similarly tied or a teaball with dried thyme leaves in it. Bring the water up to a simmer and let it just simmer (make a mirror, as the French say) for ten minutes. Turn it off and return it to room temperature again. (4) Take the meat out. It is not as good as it was before the wee simmer, but perfectly satisfactory for chicken salad or on waffles with creamed chicken or whatever. Waste not want not. (5) Add another quart of water, bring the broth back up to a sim- mer and simmer it for twenty minutes. Strain out the bones and vegetables. You should have about four liters. NOTES I've never had good luck freezing broth (it starts to taste thinnish), so this is as much as I ever make at once. I keep it in the refrigera- tor in liter-size canning jars. I've read that you should simmer saved 244 2 Feb 86 CHICKEN-BROTH USENET Cookbook broth for twenty minutes every four or five days, but it never lasts that long in my house, so I can't comment. I use a cup wherever a recipe calls for a cup of chicken broth. And then, after it's been around for a day or two, somebody suggests we really haven't had chicken soup with rice for a long, long time ... or matzoh dumplings ... or tortellini in brodo ... and then it's all gone. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: about 6 hours, most of it waiting. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Mary-Claire van Leunen Digital Equipment Corporation, Systems Research Center, Palo Alto, CA mcvl@decsrc.ARPA or decwrl!mcvl Path: decwrl!recipes From: elliott@unrvax (Andrew Elliott) Newsgroups: mod.recipes Subject: RECIPE: Baked chicken cacciatore Message-ID: <6778@decwrl.DEC.COM> Date: 5 Dec 86 04:40:08 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Nevada, Reno, Nevada, USA Lines: 61 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. (To Laura...the best chicken I ever had!) 245 CHICKEN-CACC-1(M) 6 Aug 86 USENET Cookbook CHICKEN CACCIATORE I CHICKEN-CACC-1 - Southern-Italian style baked chicken This is one of my favorite recipes. It was recomended by a very close friend who got it from an old cookbook. It is very easy and can be whipped up on short notice. I really like it for its garlic and wine taste. INGREDIENTS (Serves 3) 1 _c_h_i_c_k_e_n, cut into parts. Or use breast pieces. 250 ml _w_i_n_e _v_i_n_e_g_a_r 250 ml _o_l_i_v_e _o_i_l 250 ml _d_r_y _w_h_i_t_e _w_i_n_e 3 _g_a_r_l_i_c _c_l_o_v_e_s _r_o_s_e_m_a_r_y 5 ml _s_u_g_a_r _s_a_l_t _a_n_d _p_e_p_p_e_r PROCEDURE (1) Heat the olive oil in a large ovenproof frying pan. Crush the garlic and saut'e for 15-20 minutes. Be careful not to burn the garlic (2) Clean and trim chicken, leaving the skin on. Add to frypan, then add salt and pepper. Cook on medium heat until the chicken begins to brown. (3) Preheat oven to 175 deg. C. (4) Add the vinegar and bring to a boil. Partially cover, lower heat, and cook until the liquid is reduced to the original volume. then add crushed rosemary to taste. (5) Add wine and sugar, return to boil, reduce heat, and cook par- tially covered until the liquid is again reduced to its origi- nal volume. (6) Bake at 175 deg. C for 15-20 minutes or until brown. NOTES I usually use a white California zinfandel wine. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 11/2 hours. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Andrew Elliott Dept of Biochemistry, University of Nevada, Reno, Nevada, USA seismo!unrvax!elliott 246 6 Aug 86 CHICKEN-CACC-1 USENET Cookbook Path: decwrl!recipes From: duane@cg-atla.uucp (Andrew Duane) Newsgroups: alt.gourmand Subject: RECIPE: Cinnamon chicken Message-ID: <12295@decwrl.DEC.COM> Date: 22 Jan 88 06:14:09 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Compugraphic, Wilmington, Mass., USA Lines: 56 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 247 CHICKEN-CINN-1(M) 30 Oct 87 USENET Cookbook CINNAMON CHICKEN CHICKEN-CINN-1 - Chicken with tomatoes and cinnamon INGREDIENTS (Serves 6-8) 2 kg _c_h_i_c_k_e_n, cut up (1 large chicken or 2 small chickens) , _o_n_i_o_n_s diced 5 _g_a_r_l_i_c _c_l_o_v_e_s 100 g _b_u_t_t_e_r 100 ml _v_e_r_m_o_u_t_h _o_r _s_h_e_r_r_y 50 ml _b_r_a_n_d_y 1 ml _c_i_n_n_a_m_o_n 5 ml _c_a_y_e_n_n_e _p_e_p_p_e_r 5 ml _t_o_m_a_t_o _p_a_s_t_e 200 g _r_i_p_e _t_o_m_a_t_o_e_s, diced PROCEDURE (1) In a large casserole, saut'e onions and garlic over medium heat in butter until onions are soft. (2) Brown chicken pieces in the butter and remove from pot as they are done. (3) When all chicken pieces are browned, turn up heat, add ver- mouth and brandy to pot and stir until bubbling. (4) Turn heat down to low, add cinnamon, tomato paste, and pepper, and stir until mixed. (5) Add chicken back to pot, and add tomatoes. Cook over very low heat for at least 2 hours, until chicken is tender. NOTES Vary the seasonings to taste by leaving out the garlic or doubling it, or by increasing or decreasing the amount of cayenne pepper. You can use crushed red pepper flakes in place of the cayenne. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 2 hours simmering. _P_r_e_c_i_s_i_o_n: no need to measure, except the cayenne pepper. CONTRIBUTOR Andrew L. Duane Compugraphic Corp., Wilmington, Massachusetts, USA {decvax,ulowell,ima,ism780c}!cg-atla!duane From: joseph@ubc-medgen (Joseph Sotham) Newsgroups: mod.recipes Subject: RECIPE: Chicken curry Date: 7 Mar 86 05:10:43 GMT Organization: U. of British Columbia, Dept. of Medical Genetics Approved: reid@glacier.ARPA 248 30 Oct 87 CHICKEN-CINN-1 USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 249 CHICKEN-CURRY(M) 31 Jan 86 USENET Cookbook MURGH MUSALLAM CHICKEN-CURRY - Chicken curry This recipe is the real thing. Throw out your curry powder: you'll never use it again once you've tried this recipe. Chicken curry using the real spices cannot be beat!! INGREDIENTS (serves 2-3) 1 _c_h_i_c_k_e_n 1 piece _f_r_e_s_h _g_i_n_g_e_r (about 2 cm of a ginger root) 12-14 _g_a_r_l_i_c _c_l_o_v_e_s 1 _l_a_r_g_e _o_n_i_o_n 1 _c_i_n_n_a_m_o_n _s_t_i_c_k 2 _w_h_o_l_e _b_r_o_w_n _c_a_r_d_a_m_o_m _p_o_d_s 4 _w_h_o_l_e _g_r_e_e_n _c_a_r_d_a_m_o_m _p_o_d_s 1 _w_h_o_l_e _s_t_a_r _a_n_i_s_e (use all 8 arms and the seeds inside them) 12-14 _b_l_a_c_k _p_e_p_p_e_r_c_o_r_n_s 6-8 _c_l_o_v_e_s 5 ml _t_u_r_m_e_r_i_c 5 ml _r_e_d _c_h_i_l_i _p_o_w_d_e_r (or substitute fresh red chilies, diced) 2 _g_r_e_e_n _c_h_i_l_i_e_s 125 ml _y_o_g_u_r_t 60 ml _o_i_l (preferably ghee, if available) salt _t_o _t_a_s_t_e _f_r_e_s_h _c_o_r_i_a_n_d_e_r _l_e_a_v_e_s (optional) PROCEDURE (1) Clean and joint chicken. If you don't like the skin, remove it. (2) Mash the ginger into a paste (or chop finely) and mince the garlic. (3) Heat oil in a large frying pan. Use ``medium high heat''. (4) Break apart the star anise to release the seeds inside the arms. To the frypan, add onions, cinnamon stick, cardamom pods, star aniseed, peppercorns, cloves, garlic and ginger. Be careful not to burn the garlic. Saute until the onions are cooked but not browned. (5) Add the chicken, turmeric, and chili powder and cook on a medium heat, stirring often. (6) When the oil starts to separate (the gravy will have oil floating on its surface), add the yogurt and cook till the chicken is done and the gravy is thick. Finally, add the fresh coriander leaves. 250 31 Jan 86 CHICKEN-CURRY USENET Cookbook NOTES This is the basic recipe. Try varying the whole spice combinations until you find a favorite. The recipe doubles well. A cardamom pod is not the same thing as a cardamom seed. Make sure you get the pods. A pod is about the size of a pea, and contains seeds inside it. Don't substitute the ground version of any of the whole spices, the effect will not be the same. And don't use white cardamom pods. You may want to remove the smaller whole spices prior to adding the yogurt so that unwitting guests don't eat them. Try the recommended quantity of garlic. The flavour is surprisingly subtle. More yogurt makes more gravy. Also a longer cooking time. Vary the amount of chi- lies to suit your taste. This recipe is medium hot. I hope this satis- fies your mouth-hunger. The spice quantities may be varied to suit your preferences. RATING _D_i_f_f_i_c_u_l_t_y: easy, though timing matters when cooking the onions. _T_i_m_e: 20 minutes preparation, 11/2 hours cooking. _P_r_e_c_i_s_i_o_n: measure the oil. CONTRIBUTOR Joseph Sotham University of British Columbia, Vancouver BC joseph@ubc-medgen.cdn It is better to travel happily than to arrive Path: decwrl!recipes From: abc@nott.cs (Andy Cheese) Newsgroups: mod.recipes Subject: RECIPE: Quick chicken curry Message-ID: <7596@decwrl.DEC.COM> Date: 16 Jan 87 04:49:16 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Nottingham, UK Lines: 52 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 251 CHICKEN-CURRY2(M) 4 Jan 87 USENET Cookbook QUICK CHICKEN CURRY CHICKEN-CURRY2 - An Easy-to-prepare chicken curry A quick and easy meal for one person. This is a modified version of a recipe invented by my friend Myles Sinnott. INGREDIENTS (serves 1) 100 g _c_o_o_k_e_d _c_h_i_c_k_e_n, chopped 1 _s_m_a_l_l _o_n_i_o_n chopped 500 g _c_a_u_l_i_f_l_o_w_e_r, broken into florets 6 _m_u_s_h_r_o_o_m_s sliced 50 ml _s_o_y_a _s_a_u_c_e 75 ml _c_o_o_k_i_n_g _o_i_l 250 ml _c_h_i_c_k_e_n _s_t_o_c_k _c_u_r_r_y _p_o_w_d_e_r PROCEDURE (1) Heat the oil in a small frying pan. (2) Place the chopped onion in the frying pan and cook until the onion becomes soft and brown. (3) Place the chicken, mushrooms, cauliflower and soya sauce into the frying pan and cook for 10 minutes, stirring occasionally. (4) Add curry powder, whilst stirring, until the oil is soaked up by the powder. (5) Place the cup of chicken stock into the pan and simmer till the liquid is reduced, stirring continuously. (6) Best served with brown rice or fried sliced potatoes. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 20 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Andy Cheese Department of Computer Science, University of Nottingham, UK abc@cs.nott.ac.uk mcvax!ukc!nott-cs!abc Path: decwrl!recipes From: larrabee@decwrl.dec.com (Tracy Larrabee) Newsgroups: alt.gourmand Subject: RECIPE: Curry chicken with grapes Message-ID: <11798@decwrl.DEC.COM> Date: 9 Oct 87 05:14:06 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Stanford University, Palo Alto, CA, USA 252 4 Jan 87 CHICKEN-CURRY2 USENET Cookbook Lines: 51 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 253 CHICKEN-CURRY3(M) 30 Jun 87 USENET Cookbook CURRY CHICKEN WITH GRAPES CHICKEN-CURRY3 - Chicken fruit salad curry One day I was invited to a beach picnic, and asked to bring a salad. A friend and I got together in his kitchen and concocted a curried chicken salad with grapes. It was delicious, but we forgot to write down the recipe. After some more experimentation, I have come up with this recipe. I don't know if it is the same as what we made that day at the beach, but it is similar and delicious. INGREDIENTS (Serves 8-10) 6-8 _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t _p_i_e_c_e_s (3-4 chicken breasts, halved and boned) 300g-1kg _s_e_e_d_l_e_s_s _g_r_a_p_e_s (vary amount to taste) sea shell pasta _c_u_p_s" 500 ml _m_a_y_o_n_a_i_s_e 20 ml _c_u_r_r_y _p_o_w_d_e_r 15 ml _o_l_i_v_e _o_i_l 5 ml _c_a_y_e_n_n_e _p_e_p_p_e_r 2.5 ml _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 5 ml _f_r_u_i_t _v_i_n_e_g_a_r PROCEDURE (1) Make the sauce by mixing together all ingredients except the chicken and the grapes. Season to taste (sample by dipping a grape into the sauce and then eating it). (2) Broil the chicken breasts (3-5 minutes on each side in a preheated broiler), then dice or shred into small bite-sized pieces. (3) Cook the pasta according to package directions, and drain. (4) Mix chopped chicken with 300 g of whole grapes. Add the cooked drained pasta. Cover with the sauce. Mix well. Add more grapes to taste. My taste is to add vast quantities of grapes. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 25 minutes including cooking the chicken and pasta. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Tracy Larrabee Stanford University, Computer Science Department, Palo Alto, CA, USA larrabee@polya.stanford.edu larrabee@decwrl.dec.com Path: decwrl!recipes From: ahouse@sei.cmu.edu (Andrew House) Newsgroups: alt.gourmand Subject: RECIPE: Andy's murgh kurma 254 30 Jun 87 CHICKEN-CURRY3 USENET Cookbook Message-ID: <12334@decwrl.DEC.COM> Date: 12 Feb 88 06:15:25 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Software Engineering Institute, Pittsburgh, PA, USA Lines: 65 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 255 CHICKEN-CURRY4(M) 12 Oct 87 USENET Cookbook ANDY'S MURGH KURMA CHICKEN-CURRY4 - A simple chicken curry INGREDIENTS (Serves 6) 4-8 _g_r_e_e_n _c_a_r_d_a_m_o_n _p_o_d_s 1 kg _c_h_i_c_k_e_n _m_e_a_t 250 ml _p_l_a_i_n _y_o_g_u_r_t 6-8 _w_h_o_l_e _c_l_o_v_e_s 5 ml _s_a_l_t 10 ml _c_i_n_n_a_m_o_n 5 ml _t_u_r_m_e_r_i_c 1 _m_e_d_i_u_m _o_n_i_o_n 6-8 _S_z_e_c_h_u_a_n _p_e_p_p_e_r_c_o_r_n_s 60 ml _v_e_g_e_t_a_b_l_e _o_i_l 2 _b_a_y _l_e_a_v_e_s 1-5 _g_a_r_l_i_c _c_l_o_v_e_s (to taste) 1 ml _g_i_n_g_e_r _r_o_o_t 5 ml _b_l_a_c_k _p_e_p_p_e_r 50 ml _t_o_m_a_t_o _p_u_r_e_e 250 ml _w_a_t_e_r PROCEDURE (1) Thoroughly clean the chicken pieces, then marinate with yogurt and salt for 1 hour. (2) Meanwhile, prepare the spices. Chop the garlic and ginger, then add black pepper to this mixture. Set aside in a small bowl. (3) Near the end of the hour of marinating, melt the shortening in a coverable skillet (woks will do). Chop the onion, and brown in the skillet for about 10 minutes. (4) After the onions are ready, add the garlic/ginger/pepper mix- ture. Let simmer for approximately 5 minutes, then add the chicken. (5) Let the chicken simmer for approximately 30 minutes or until cooked. (6) Add the cardamons, cloves, cinnamon, turmeric, and bay leaves. Leave them whole. Simmer for 5 minutes. (7) Finally, add the tomato puree and water to the mixture, and cook until the mixture has thickened. NOTES Serve with rice and chapati. 256 12 Oct 87 CHICKEN-CURRY4 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 1 hour marinating, 15 minutes preparation, 1 hour cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Andy House Software Engineering Institute, Pittsburgh, PA, USA ahouse@dz.sei.cmu.edu Path: decwrl!recipes From: conor@su-fuji (Conor Rafferty) Newsgroups: mod.recipes Subject: RECIPE: Chicken with grapes Message-ID: <2591@decwrl.DEC.COM> Date: 26 Apr 86 21:38:20 GMT Sender: recipes@decwrl.DEC.COM Organization: Stanford U., Integrated Circuits Lab, Palo Alto CA Lines: 68 Approved: reid@glacier.ARPA To: reid@glacier Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 257 CHICKEN-GRAPE(M) 6 Mar 86 USENET Cookbook GREAT GRAPE CHICKEN CHICKEN-GRAPE - Chicken in wine with grapes and orange This recipe was originally posted by Wayne Thompson. I thought it was great, and I submit it here with some variations. This colors in this dish are a feast for the eyes. The recipe comes originally from _E_l_e_g_a_n_t _M_e_a_l_s _w_i_t_h _I_n_e_x_p_e_n_s_i_v_e _M_e_a_t_s, by Ortho Books. INGREDIENTS (Serves 4 to 6) 3 _c_h_i_c_k_e_n _b_r_e_a_s_t_s, halved, boned, skinned (6 halves, about 1.25 kg in all) 30 g _b_u_t_t_e_r, (or margarine) 15 g _o_r_a_n_g_e _m_a_r_m_a_l_a_d_e (I suggest fresh coarsely-grated orange peel) 1.5 ml _t_a_r_r_a_g_o_n, crumbled 1 _g_r_e_e_n _o_n_i_o_n, thinly sliced (use part of the top) 75 ml _d_r_y _w_h_i_t_e _w_i_n_e 250 g _s_e_e_d_l_e_s_s _g_r_a_p_e_s (try red grapes, such as ``Flame'') 50 ml _w_h_i_p_p_i_n_g _c_r_e_a_m _s_a_l_t _n_u_t_m_e_g PROCEDURE (1) Sprinkle chicken breasts with salt and nutmeg. Brown lightly in heated butter in a large frying pan. (2) Add marmalade, tarragon, green onion and wine. Cover, reduce heat and simmer 10 minutes. (3) Add grapes, cover again and continue cooking about 10 minutes longer, until chicken is cooked through (test with a small sharp knife in thickest part). (4) Using a slotted spoon, remove chicken and grapes to a warm serving dish; keep warm. Add cream to liquid in pan. Bring to boiling, stirring, and cook until reduced and slightly thick- ened. Salt to taste. Pour sauce over chicken. NOTES (WT) I use a whole cut up chicken. (CSR) I like to cook the chicken in a black cast-iron pan and serve after step 3. I skip the cream sauce, because it smothers the beautiful black-green-red-orange-tan colors. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: approximate measurement OK. 258 6 Mar 86 CHICKEN-GRAPE USENET Cookbook CONTRIBUTOR Wayne Thompson, Tolerant Systems, San Jose CA (waynet@tolerant) Conor Rafferty, Stanford University, Palo Alto CA (conor@fuji) From: oday@hplabs (Vicki O'Day) Newsgroups: mod.recipes Subject: RECIPE: Chicken-Sausage Gumbo Date: 21 Mar 86 05:31:29 GMT Organization: Hewlett-Packard Labs, Palo Alto CA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 259 CHICKEN-GUMBO(M) 24 Feb 86 USENET Cookbook CHICKEN-SAUSAGE GUMBO CHICKEN-GUMBO - Gumbo with chicken and Andouille sausage This is a recipe that I got originally from Paul Prudhomme's cookbook, _T_h_e _L_o_u_i_s_i_a_n_a _K_i_t_c_h_e_n. It is a classic Louisiana dish. Serve with gumbo-style rice. INGREDIENTS (serves 5) 1 _c_h_i_c_k_e_n, cut into 10 pieces. _s_a_l_t _g_a_r_l_i_c _p_o_w_d_e_r _c_a_y_e_n_n_e _p_e_p_p_e_r 150 g _o_n_i_o_n_s, finely chopped. 150 g _g_r_e_e_n _b_e_l_l _p_e_p_p_e_r, finely chopped. 200 g _c_e_l_e_r_y, finely chopped. 25 g _f_l_o_u_r 2.5 ml _s_a_l_t 2.5 ml _g_a_r_l_i_c _p_o_w_d_e_r 2.5 ml _c_a_y_e_n_n_e _p_e_p_p_e_r _v_e_g_e_t_a_b_l_e _o_i_l for deep frying 1.75 l _c_h_i_c_k_e_n _s_t_o_c_k, homemade or canned 250 g _A_n_d_o_u_i_l_l_e _s_m_o_k_e_d _s_a_u_s_a_g_e, cut into 1/2-cm cubes. (See note about this ingredient) 5 ml _g_a_r_l_i_c PROCEDURE (1) Cut extra fat from the chicken pieces. Sprinkle each gen- erously on both sides with salt, garlic powder and cayenne, rubbing the spices in after all three have been applied. Let stand at room temperature while you chop the vegetables and heat the oil. (2) Chop the onions, bell pepper and celery, combine in a bowl, and set aside. (3) In a large, heavy skillet, heat 2 to 3 cm of oil until very hot 190 deg. C to 200 deg. C Leave about 1 cm of space below the top of the pan, so it won't overflow when you add the chicken pieces later. Use a deep fry thermometer if you have one. (4) While the oil is heating, combine the flour, 2.5 ml salt, 2.5 ml garlic powder and 2.5 ml cayenne in a paper bag. When the oil is almost hot enough, add the chicken pieces one or two at a time and shake until they are well coated. Save 50 g of the leftover flour. (5) Put the stock in a large kettle or Dutch oven, and begin heat- ing it to a boil. 260 24 Feb 86 CHICKEN-GUMBO USENET Cookbook (6) Fry the chicken until the crust is brown on both sides and the meat is cooked. This takes about 6 minutes a side for light meat, a bit longer for dark. Drain on paper towels. You may have to fry the chicken in two batches. (7) Pour the hot oil into a glass measuring cup, being very care- ful to leave as many of the browned particles as possible in the pan. Pour 100 ml of the oil back into the pan and discard the rest. (8) Place the pan over high heat. Using a whisk, gradually stir in the leftover flour. Cook, whisking constantly, until this _r_o_u_x is dark red-brown (about 4 minutes). Be very careful not to scorch the mixture, or to splash any onto your skin as you stir. Remove from the heat, add the vegetable mixture all at once and stir until the vegetables are all coated. Return the pan to low heat, and cook, stirring constantly, for about 5 minutes. (9) Check that the stock has reached a boil. Add the vegetable mixture to the stock in spoonfuls, stirring with the whisk after each addition. Return to a boil and stir in the andouille and the minced garlic. Simmer uncovered for about 45 minutes. (10) While the gumbo is cooking, remove the skin from the chicken pieces, and cut off as much meat as you can. Cut the meat into small pieces (about 1 cm cubes). When the gumbo is cooked, add the chicken meat. (11) The original recipe did not call for this, but I take time to spoon off the fat from the top of the gumbo. This is mostly oil, which does not solidify when you chill it. You should be able to take off at least 100 ml. (12) To serve as a main course, mound 100 ml of cooked gumbo-style rice in a soup bowl, and ladle about 300 ml gumbo around the rice. For an appetizer, use 20 mlof 150 ml of gumbo. NOTES Note about Andouille (pronounced an-DOO-ee) sausage: this is a uniquely spiced, smoked sausage made mostly in Louisiana. If you can get some, then use it; it makes a substantial difference to the recipe to use it. If you can't, then try the Polish sausage _k_i_e_l_b_a_s_a as a substitute. Do _n_o_t substitute the sausage called ``Louisiana Sausage'' or ``Louisiana Hot Sausage.'' It's not the same thing. RATING _D_i_f_f_i_c_u_l_t_y: moderate to hard. _T_i_m_e: 1 hour preparation, 1 hour cooking. _P_r_e_c_i_s_i_o_n: measure the seasonings. 261 CHICKEN-GUMBO 24 Feb 86 USENET Cookbook CONTRIBUTOR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto CA hplabs!oday From: reid@glacier (Brian Reid) Newsgroups: mod.recipes Subject: RECIPE: Chicken Korma Date: 31 Jan 86 05:17:05 GMT Organization: Stanford University, Computer Systems Lab Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 262 2 Jan 86 CHICKEN-KORMA(M) USENET Cookbook CHICKEN KORMA CHICKEN-KORMA - Indian braised chicken with onions, cloves, and ginger I learned to like Indian food in London, where delicious Indian food can be had in simple restaurants at hamburger prices and the fare at fancy places ranks among the finest food on Earth. Back in America, to satisfy my new craving for good Indian food I had to learn to cook it myself. This is a Friday-night supper dish in our family-too complex for a weekday meal, and too plain to serve to company. Indian food is often quite elaborate, so by their standards this is a fast and simple dish. It is a classical Indian recipe, found in many cookbooks. INGREDIENTS (serves 4) 4 _c_h_i_c_k_e_n _b_r_e_a_s_t _p_i_e_c_e_s (boned) In other words, split and bone two breasts) 125 ml _s_a_f_f_l_o_w_e_r _o_i_l 60 ml _c_l_a_r_i_f_i_e_d _b_u_t_t_e_r (the Indians call this ``ghee'') 6 _m_e_d_i_u_m _y_e_l_l_o_w _o_n_i_o_n_s 3 _g_a_r_l_i_c _c_l_o_v_e_s 20 ml _g_i_n_g_e_r 10-12 _w_h_o_l_e _g_r_e_e_n _c_a_r_d_a_m_o_m _s_e_e_d_s, cracked. Or use 10 ml of ground cardamom. 20 _w_h_o_l_e _c_l_o_v_e_s 5 _b_a_y _l_e_a_v_e_s 5 ml _s_a_l_t 7.5 ml _c_o_r_i_a_n_d_e_r (ground) 2.5 ml _c_a_y_e_n_n_e _p_e_p_p_e_r (or more to taste) 250 ml _p_l_a_i_n _y_o_g_u_r_t 125 ml _w_a_t_e_r 125 ml _m_i_l_k PROCEDURE (1) Cut the chicken breasts into bite-size pieces and set aside. Peel the onions and chop them fine. You should have about 3 cups of onion. Mince the garlic and add to the bowl of chopped onions. (2) In a big frypan that has a lid, heat the butter and oil, then saut'e the onions and garlic for about 10 minutes, until the first hint of browning. Use ``medium high'' heat. (3) Crack the cardamom seeds between your fingers, just to get the shell open. Att them to the pan. Add the ginger, cloves, bay leaves, and salt. Saut'e until the onions are nice and brown, about 5 more minutes. (4) Mix the coriander and red pepper with the yogurt. Add the yogurt to the frypan, stirring as you pour, slowly enough that 263 CHICKEN-KORMA 2 Jan 86 USENET Cookbook the onion doesn't stop bubbling. It could take several minutes to do this, depending on the diameter of your frypan. (5) When the last of the yogurt dries up, add the chicken pieces and brown them. Add 1/2 cup water, reduce heat, cover, and simmer 20 minutes. (6) Stir in the milk and turn off the heat. It needs to sit a few minutes to let the flavors blend. The longer you let it sit after cooking, the better it will taste (up to several hours). (7) While the chicken is sitting, cook some rice. I make saffron rice to go with this dish. (8) Fish out the bay leaves, and as many of the whole cloves as you can find, before serving. Check to make sure it is moist enough (it should have the consistency of applesauce). Reheat over low heat. Serve. NOTES Indians put a lot more salt in their cooking than this recipe calls for; if you want to make it more authentic you should double or triple the salt. Indians also don't like chicken skin, and will go to great lengths to prevent even small pieces of chicken skin from getting into the food. I rather like chicken skin myself, and I don't try very hard to keep it out of this dish. If you can't find green cardamom seeds, don't bother using white ones- they've been bleached and processed and don't have much flavor left. Use ground cardamom instead. RATING _D_i_f_f_i_c_u_l_t_y: moderate (timing is somewhat important) _T_i_m_e: 1 hour plus ``sitting time.'' _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Brian Reid DEC Western Research Laboratory, Palo Alto CA reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid Path: decwrl!recipes From: ast@cs.vu.nl (Andy Tanenbaum) Newsgroups: alt.gourmand Subject: RECIPE: Crispy lemon chicken Message-ID: <10820@decwrl.DEC.COM> Date: 10 Jul 87 06:08:39 GMT Sender: recipes@decwrl.DEC.COM Organization: Vrije Universiteit, Amsterdam, Holland Lines: 90 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted 264 2 Jan 86 CHICKEN-KORMA USENET Cookbook provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 265 CHICKEN-LEMON(M) 2 FEB 87 USENET Cookbook DEEP-FRIED LEMON CHICKEN CHICKEN-LEMON - Crispy chunks of chicken in sweet lemon sauce INGREDIENTS (Serves 2-3) 2 _b_e_l_l _p_e_p_p_e_r_s, (1 green and 1 red) 500 g _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t BATTER 50 g _f_l_o_u_r 40 g _c_o_r_n_s_t_a_r_c_h 2.5 ml _d_o_u_b_l_e-_a_c_t_i_n_g _b_a_k_i_n_g _p_o_w_d_e_r 1 ml _s_a_l_t 2.5 ml _v_e_g_e_t_a_b_l_e _o_i_l SAUCE 1 _l_e_m_o_n 40 g _s_u_g_a_r 12 cl _w_a_t_e_r 5 ml _c_o_r_n_s_t_a_r_c_h 10 ml _w_a_t_e_r _s_p_r_i_g_s _o_f _p_a_r_s_l_e_y PROCEDURE (1) Wash and seed the peppers. Cut each one into strips 5 cmx5 mm (2) Cut the boneless chicken breast into strips 1x8 cm. (3) Prepare the batter by mixing in a bowl the flour, cornstarch, baking powder, salt, water, and oil. Stir until smooth. (4) Cut half of the lemon into thin semicircular slices. Prepare the lemon sauce by squeezing the juice from the other half of the lemon and combining in a cup with the sugar and water. Stir well. (5) Combine 5 ml cornstarch and 10 ml water in a second cup. This mixture will be used later to thicken the lemon sauce. (6) Dip each piece of chicken in the batter and let the excess drip back into the bowl. (7) Deep fry the chicken in small batches. It is best to use an electric deep fryer, but if this is not available, heat 1 liter of vegetable oil in a wok or deep pan until it is very hot. Then add about 5 pieces of chicken at a time to the oil and cook, covered, for about 5 minutes or until a golden brown crust forms. Check once a minute to see if the pieces are sticking together, and if so, separate them. After each batch is finished, set aside on a paper towel to drain off the excess oil. 266 2 FEB 87 CHICKEN-LEMON USENET Cookbook (8) Cook the lemon sauce by pouring the lemon-sugar mixture into a saucepan and bring to a boil. Add the cornstarch-water mixture and stir until thickened. (9) To please the eye as well as the palate, mix up the chicken and colored pepper pieces and pile on a plate. Top with sprigs of parsley and place the lemon slices around the out- side of the plate. Put the hot lemon sauce in a cup so that people can pour it over their chicken just before eating, to keep it crispy. NOTES Serve with rice. Don't forget to start the rice so that it will be done at the same time as the chicken. A nice-looking dish for company. The deep-fried chicken pieces can also be served as party snacks instead of junk food. RATING _D_i_f_f_i_c_u_l_t_y: With an electric deep fryer, easy; without one, moderate. _T_i_m_e: 45 minutes. _P_r_e_c_i_s_i_o_n: Measure the batter ingredients. CONTRIBUTOR Andy Tanenbaum Dept. of Math and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND ast@cs.vu.nl seismo!mcvax!cs.vu.nl!ast Path: decwrl!recipes From: tony@xios.uucp (Tony Lill) Newsgroups: alt.gourmand Subject: RECIPE: Chicken breasts in tomato lime sauce Message-ID: <11865@decwrl.DEC.COM> Date: 16 Oct 87 05:15:09 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: XIOS Systems Corporation, Ottawa, Ontario, Canada Lines: 63 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 267 CHICKEN-LIME(M) 13 Apr 87 USENET Cookbook SUPREMES DE VOLAILLE ROUGE ET VERT CHICKEN-LIME - Chicken breasts in tomato-lime sauce This recipe was originally posted to net.cooks in May of '82 by Martin Minow @ decvax. The French name means ``boneless chicken breasts in red and green sauce.'' I like it a lot. INGREDIENTS (Serves 2) 1 _w_h_o_l_e _c_h_i_c_k_e_n _b_r_e_a_s_t MARINADE _j_u_i_c_e _o_f _1 _l_i_m_e 100 ml _w_h_i_t_e _w_i_n_e 1 _g_a_r_l_i_c _c_l_o_v_e, finely chopped 5 g _g_i_n_g_e_r pinch _t_a_r_r_a_g_o_n SAUCE _j_u_i_c_e _o_f _1 _l_i_m_e 100 ml _w_h_i_t_e _w_i_n_e _s_a_l_t_e_d _b_u_t_t_e_r 100 ml _t_o_m_a_t_o _p_a_s_t_e PROCEDURE (1) Mix the marinade ingredients. Bone the chicken breast, obtaining 2 supremes, and marinate for at least 30 minutes. Reserve bones. (2) Cook a boullion using the bones. You will need about 100 mlof (3) Drain, flatten, and flour the supremes. Saut'e quickly in clar- ified butter, about two minutes on each side. Remove and keep warm. (4) Raise the heat to high, add wine, lime juice, tomato paste, and bouillon. Cook down until it looks like it's been cooked too much. Remove from heat and swirl in a goodly chunk of butter. If you remove the sauce too soon, it will be too soupy. The sauce should be cinnamon-coloured and shiny. There will be very little sauce-you may need a rubber scraper to get it out of the pan. (5) Serve with rice or some other bland vegetable. NOTES Experiment with the sauce, varying the ratio of ingredients. I have just strained the chunky bits from the marinade and used that. Wear a raincoat when making the sauce. It splatters. 268 13 Apr 87 CHICKEN-LIME USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: moderate (judgment required). _T_i_m_e: 30 minutes marinating, 10 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Tony Lill XIOS Systems Corporation, Ottawa, Ontario, Canada tony@xios.UUCP Path: decwrl!recipes From: marcum@nescorna (Alan M. Marcum) Newsgroups: mod.recipes Subject: RECIPE: Quick macadamia honey chicken Message-ID: <7590@decwrl.DEC.COM> Date: 16 Jan 87 04:46:21 GMT Sender: recipes@decwrl.DEC.COM Organization: Sun Microsystems, Mountain View, Calif., USA Lines: 56 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 269 CHICKEN-MACAD(M) 18 Dec 86 USENET Cookbook QUICK MACADAMIA CHICKEN CHICKEN-MACAD - Quick and easy chicken with macadamia nuts and honey I devised this recipe last year. We like it a lot, and it's very quick. INGREDIENTS (serves 2) 1 _g_a_r_l_i_c _c_l_o_v_e, pressed 4 _c_h_i_c_k_e_n _b_r_e_a_s_t_s, boned 1 ml _d_i_l_l 1/2 _s_w_e_e_t _r_e_d _p_e_p_p_e_r 100 g _g_r_e_e_n _b_e_a_n_s (optional) 1 _l_a_r_g_e _t_o_m_a_t_o 50 g _m_a_c_a_d_e_m_i_a _n_u_t_s 50 ml _h_o_n_e_y 0.5 ml _s_e_s_a_m_e _s_e_e_d_s _s_e_s_a_m_e _o_i_l PROCEDURE (1) Slice or chop all ingredients. Saut'e the garlic in the sesame oil, until just fragrant. Add the dill and the chicken, and saut'e for about five minutes. (2) Add the green beans and the red pepper; saut'e for another cou- ple of minutes. (3) Add the tomato and the macademia nuts; saut'e another minute or two. (4) Add the honey and the sesame seeds. Continue cooking just long enough to warm the honey. NOTES This is wonderful served with couscous. I recommend using chicken broth when cooking the couscous. If you want to take the time, you can thicken the sauce with 1 ml arrowroot, or some cornstarch. RATING Difficulty: easy. _T_i_m_e: 20 minutes. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Alan M. Marcum Sun Microsystems, Mountain View, California, USA marcum@nescorna.Sun.COM sun!nescorna!marcum Path: decwrl!recipes From: mcclean@styx (Bonnie McClean) Newsgroups: mod.recipes Subject: RECIPE: Quick chicken marinara Message-ID: <7594@decwrl.DEC.COM> 270 18 Dec 86 CHICKEN-MACAD USENET Cookbook Date: 16 Jan 87 04:48:18 GMT Sender: recipes@decwrl.DEC.COM Organization: Control Data Corp, Pleasanton, California, USA Lines: 48 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 271 CHICKEN-MARNAR(M) 4 Dec 86 USENET Cookbook QUICK CHICKEN MARINARA CHICKEN-MARNAR - A quick and easy chicken with cheese and marinara This is the quickest chicken recipe I know. It's especially great for working parents, although I've used it for entertaining guests, as well. I don't remember where I got it from. Actually, I think I made it up! INGREDIENTS (Serves 4) 4 _c_h_i_c_k_e_n _b_r_e_a_s_t_s, skinned 500 ml _m_a_r_i_n_a_r_a _s_a_u_c_e 250 g _m_o_z_z_a_r_e_l_l_a _c_h_e_e_s_e, sliced thinly PROCEDURE (1) Place chicken breasts in baking pan. (2) Cover each breast with a few slices of cheese. (3) Pour sauce over chicken and cheese. (4) Cover lightly with foil. (5) Bake in 350 oven for about 40 minutes. (6) Spoon sauce from bottom of baking pan over chicken every 10 or 15 minutes. (7) Remove foil for last 10 or 15 minutes of baking. NOTES If you prefer, this can be prepared using boned chicken, in which case you should shorten the cooking time to 25 minutes. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 40 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Bonnie McClean Control Data Corp/LLNL, Pleasanton, CA mcclean@lll-tis-b.ARPA {ihnp4,dual,sun}!lll-lcc!styx!mcclean From: bill@mcomp (Bill Dow) Newsgroups: mod.recipes Subject: RECIPE: Micronesian Chicken Date: 7 Mar 86 05:17:24 GMT Organization: Micro-Comp Consulting, Dallas, Texas Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted 272 4 Dec 86 CHICKEN-MARNAR USENET Cookbook provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 273 CHICKEN-MICRN(M) 14 Feb 86 USENET Cookbook MICRONESIAN CHICKEN CHICKEN-MICRN - Easy marinated chicken for outdoor BBQ This recipe was obtained from a friend of a friend several years ago. It has been a hit everytime and is guaranteed to have your downwind neighbors salivating at your doorstep. INGREDIENTS (serves 2-4) 4 _c_h_i_c_k_e_n _b_r_e_a_s_t_s (leave bones and skin intact) 3 _l_e_m_o_n_s 1 _m_e_d_i_u_m _o_n_i_o_n, chopped 350 ml _b_e_e_r 120 ml _s_o_y _s_a_u_c_e 1 _g_a_r_l_i_c _c_l_o_v_e, mashed or chopped PROCEDURE (1) Squeeze the juice of the lemons over the chicken and let stand while preparing the rest of the marinade. (2) In a large bowl, combine the beer, soy sauce, chopped onion, and chopped garlic. Drain the lemon juice from above into this mixture. (3) Put the chicken in the marinade, cover and refrigerate for 3-4 hours minimum. It's better to marinate overnight. Make sure chicken is covered by marinade. (4) Over an OPEN outdoor grill (gas or charcoal), cook the chicken for about 40 minutes turning every 10 minutes or so. Each time the chicken is turned, redip the pieces in the marinade. NOTES More chicken may be added to this recipe; the only limiting factor is that the chicken be covered with the marinade while in the refrigerator. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes to prepare marinade, overnight in refrigerator, 40 minutes to cook. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Bill Dow Micro-Comp Consulting, Dallas, Tx. {texsun!rrm, convex!infoswx}!mcomp!bill Path: decwrl!recipes From: loosemor@esunix (Sandra Loosemore) Newsgroups: mod.recipes Subject: RECIPE: Chicken mole Message-ID: <3727@decwrl.DEC.COM> Date: 20 Jun 86 03:34:24 GMT Sender: recipes@decwrl.DEC.COM 274 14 Feb 86 CHICKEN-MICRN USENET Cookbook Organization: Evans and Sutherland Co., Salt Lake City Utah Lines: 107 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 275 CHICKEN-MOLE-1(M) 4 Apr 86 USENET Cookbook QUICK CHICKEN MOLE CHICKEN-MOLE-1 - a microwave version of mole poblano Mole Poblano (pronounced MOE-lay puh-BLAH-no) is the kind of Mexican cooking one doesn't often find in restaurants outside of Mexico. It consists of chicken in a dark, spicy sauce full of nuts and sesame seeds. All of the traditional mole recipes I've seen require several hours of preparation and cooking time, so I developed this version for those of us who have only limited time for cooking. It takes about an hour to put together. INGREDIENTS (serves four) 1 _m_e_d_i_u_m _o_n_i_o_n, chopped (or 1/2 large onion) garlic, _c_l_o_v_e minced 20 g _b_u_t_t_e_r 1 _b_a_y _l_e_a_f 6 _p_e_p_p_e_r_c_o_r_n_s 3 _w_h_o_l_e _c_l_o_v_e_s, crushed 250 ml _t_o_m_a_t_o _s_a_u_c_e 250 ml _c_h_i_c_k_e_n _b_r_o_t_h 1 slice _b_r_e_a_d, shredded 1 ml _c_r_u_s_h_e_d _a_n_i_s_e _s_e_e_d_s 2.5 ml _c_i_n_n_a_m_o_n 10 g _s_u_g_a_r 50-60 ml _g_r_o_u_n_d _c_h_i_l_e (approximately; see note below) 30 ml _s_e_s_a_m_e _s_e_e_d_s 60-80 g _s_l_i_v_e_r_e_d _b_l_a_n_c_h_e_d _a_l_m_o_n_d_s 50 g _M_e_x_i_c_a_n _c_h_o_c_o_l_a_t_e, grated (see note). This is a half circle in the usual packaging. 1 _c_h_i_c_k_e_n, cut up (about 1.5 kg) PROCEDURE (1) Put the onion, garlic, and margarine in a large (3-liter) microwavable, covered casserole. Cover and microwave on half power for 2-3 minutes, or until butter is melted and the onion is starting to soften. (2) Mix in the rest of the ingredients except the chocolate and the chicken. Cover and microwave on high for 10 minutes, stirring after half the time. When the sauce is done, stir in the chocolate until it's melted. (3) Add the chicken, coating each piece with sauce. Microwave covered, on high power for about 30 minutes. Rearrange the pieces twice during cooking so it cooks evenly. The chicken is done when it starts to fall away from the bone. 276 4 Apr 86 CHICKEN-MOLE-1 USENET Cookbook NOTES My microwave puts out 650 watts on high power and has a turntable in it. You'll probably have to stir things more often if yours doesn't have a turntable. If your microwave is rated at less than 600 watts, it's probably too small to fit the chicken in anyway. Use pure ground chile, not "chile powder" (which usually contains other ingredients). The stuff I use comes in little plastic bags, and they keep it in the Mexican food section of the store instead of the spice section. The hotness of the chile can vary considerably, so the most reliable procedure is to mix in a little at a time, tasting the sauce as you go along. Mole is supposed to be spicy, not scorchingly hot; a blend of mild chiles gives the best flavor. I usually use about 30 ml mild Pasilla chile and another 30 ml medium hot California chile. Mexican chocolate comes in round tablets about 8 cm in diameter. If you can't find any in the grocery store, use a piece of a dark chocolate candy bar (or semi-sweet chocolate chips) instead, and add an additional 2 ml cinnamon. You can substitute pine nuts, toasted pumpkin seeds, or raisins for all or part of the almonds. In theory, you can cook this on top of the stove in a Dutch oven in the traditional style, although I've never tried it myself. Judging by the recipes I've seen, you should simmer the chicken in water for about an hour first, then make the sauce and cook the chicken in the sauce for another half hour. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 30 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Sandra Loosemore Evans and Sutherland Computer Company, Salt Lake City Utah {decwrl,utah-gr!uplherc}!esunix!loosemor loosemore@utah-20 Path: decwrl!recipes From: bob@felix.UUCP (Bob Statsinger) Newsgroups: mod.recipes Subject: RECIPE: Killer mole sauce Message-ID: <3728@decwrl.DEC.COM> Date: 20 Jun 86 03:36:22 GMT Sender: recipes@decwrl.DEC.COM Organization: FileNet Corp., Costa Mesa, CA Lines: 53 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial 277 CHICKEN-MOLE-1 4 Apr 86 USENET Cookbook advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 278 6 May 86 CHICKEN-MOLE-2(M) USENET Cookbook KILLER CHICKEN MOLE CHICKEN-MOLE-2 - Chicken or duck in hot mole sauce Here's a quick killer recipe for mole sauce; serve it on a well-roasted duckling or chicken. INGREDIENTS (500 ml) 120 g _o_n_i_o_n, chopped 1 _c_l_o_v_e _g_a_r_l_i_c, minced (or more to taste) 30 ml _o_i_l _o_r _b_u_t_t_e_r 125 ml _t_o_m_a_t_o _s_a_u_c_e 40 g _r_a_i_s_i_n_s 80 g _s_m_o_o_t_h _p_e_a_n_u_t _b_u_t_t_e_r 10 ml _s_u_g_a_r 5 ml _c_h_i_l_i _p_o_w_d_e_r (or more to taste) Get the freshest ground chili you can. 1 ml _c_i_n_n_a_m_o_n 0.5 ml _g_r_o_u_n_d _c_l_o_v_e_s 15 g _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e 375 ml _w_e_a_k _c_h_i_c_k_e_n _b_r_o_t_h PROCEDURE (1) Saut'e onion and garlic in oil or butter until tender but not brown. (2) Combine this with remaining ingredients in a blender or food processor and blend until smooth. (3) Return to saucepan and simmer 15-20 minutes, stirring fre- quently. (4) Roast some chicken or duck according to your favorite recipe. (5) Brush the sauce over the bird at serving time; optionally sprinkle with chopped peanuts RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Bob Statsinger FileNet Corp, Costa Mesa CA bob@felix.UUCP Path: decwrl!recipes From: ed@mtxinu (Ed Gould) Newsgroups: mod.recipes Subject: RECIPE: Curried peanut chicken Message-ID: <7878@decwrl.DEC.COM> Date: 30 Jan 87 04:47:22 GMT 279 CHICKEN-MOLE-2 6 May 86 USENET Cookbook Sender: recipes@decwrl.DEC.COM Organization: mt Xinu, Berkeley, California, USA Lines: 54 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 280 28 Oct 86 CHICKEN-PEANUT(M) USENET Cookbook CURRIED PEANUT CHICKEN CHICKEN-PEANUT - Chicken in a spicy peanut sauce I got this recipe from my cousin who lives in Amsterdam. She got it from a book of Jewish recipes from Curacao. INGREDIENTS (Serves 4) 2 _S_m_a_l_l _f_r_y_i_n_g _c_h_i_c_k_e_n_s, cut into serving-size pieces 60 ml _o_i_l 10 ml _s_a_l_t, or less, to taste 15 ml _c_u_r_r_y _p_o_w_d_e_r, or more, to taste 1 _l_a_r_g_e _o_n_i_o_n, sliced 1 _l_a_r_g_e _g_r_e_e_n _p_e_p_p_e_r, cut into strips 1 large _t_o_m_a_t_o, skinned and sliced 50 g _c_r_u_n_c_h_y _p_e_a_n_u_t _b_u_t_t_e_r 60 ml _w_a_t_e_r PROCEDURE (1) Brown the chicken pieces in the oil. Stir the salt and curry powder into the drippings and cook, stirring, for one minute. (2) Add onion, pepper, and tomato. Cover and simmer five minutes. Add chicken pieces, cover and simmer 30 minutes or until tender. (3) Remove chicken pieces to a dish, or over rice. Blend peanut butter with water and stir into gravy. Heat to boiling while stirring constantly. Serve. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 45 minutes. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Ed Gould mt Xinu, Berkeley, California, USA {ucbvax,decvax}!mtxinu!ed Date: Mon, 19 Jan 87 11:52:51 GMT From: abc@nott-cs.uucp (Andy Cheese) Newsgroups: mod.recipes Approved: reid@decwrl.UUCP Subject: RECIPE: Chicken with pineapple and soya sauce Organization: University of Nottingham, UK Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 281 CHICKEN-PEANUT 28 Oct 86 USENET Cookbook 282 4 Jan 87 CHICKEN-PINE1(M) USENET Cookbook CHICKEN AND PINEAPPLE CHICKEN-PINE1 - Chicken with pineapple and soya sauce This is my own recipe; it is a quick and easy meal for one person. It's a nice thing to do with leftover chicken. INGREDIENTS (serves 1) _c_o_o_k_e_d _c_h_i_c_k_e_n, chopped 1 _s_m_a_l_l _o_n_i_o_n, chopped 6 _m_u_s_h_r_o_o_m_s, sliced 20 ml _s_o_y_a _s_a_u_c_e 20 ml _c_o_o_k_i_n_g _o_i_l 25-30 cl _c_h_i_c_k_e_n _s_o_u_p (one small tin) 150 g _p_i_n_e_a_p_p_l_e _c_h_u_n_k_s (one small tin) PROCEDURE (1) Heat the oil in a small frying pan. (2) Place the chopped onion in the frying pan and cook until the onion becomes soft and brown. (3) Place the chicken and mushrooms into the frying pan and cook for 5 minutes, stirring occasionally. (4) Place both the cans of soup and pineapple chunks into a small saucepan and heat until simmering. (5) Place the cooked onion, chicken, mushrooms and soya sauce into the saucepan. (6) Simmer until the sauce is reduced. This can take up to a quar- ter of an hour. (7) Best served with brown rice or noodles. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 30 minutes cooking. CONTRIBUTOR Andy Cheese Department of Computer Science, University of Nottingham, UK abc@cs.nott.ac.uk mcvax!ukc!nott.cs!abc Relay-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site decwrl.DEC.COM Path: decwrl!glacier!recipes From: BillW@SU-Score (William "Chops" Westfield) Newsgroups: mod.recipes Subject: RECIPE: poppy-seed chicken Message-ID: <5791@glacier.ARPA> Date: 28 Mar 86 04:29:54 GMT Date-Received: 28 Mar 86 12:00:34 GMT 283 CHICKEN-PINE1 4 Jan 87 USENET Cookbook Sender: recipes@glacier.ARPA Organization: Stanford University, Computer Science Dept. Lines: 56 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 284 21 Feb 86 CHICKEN-POPSD(M) USENET Cookbook POPPYSEED CHICKEN CHICKEN-POPSD - Chicken casserole with poppy seeds This is an easy and good way to use some cooked chicken. I got the recipe from my grandmother, who ``hates to cook'' but nevertheless seems to do a great job... INGREDIENTS (Serves 4) 500 g _c_o_o_k_e_d _c_h_i_c_k_e_n (white or dark meat) 2 dl _s_o_u_r _c_r_e_a_m 2 dl _c_a_n_n_e_d _c_r_e_a_m _o_f _c_h_i_c_k_e_n _s_o_u_p (1 can of condensed soup) 250 g _R_i_t_z _c_r_a_c_k_e_r _p_i_e_c_e_s (about 1 ``tube'' of crackers) 50 g _b_u_t_t_e_r 30 ml _p_o_p_p_y _s_e_e_d_s PROCEDURE (1) Cut the chicken into bite-sized pieces, and put it on the bot- tom of a casserole dish big enough to hold it. (2) Combine sour cream and condensed chicken soup in a pan, and pour it over the chicken in an even layer. (3) In the same pan, (save dishes!) melt the butter, and add broken-up crackers and poppy seeds. Mix together and distri- bute over the chicken and sauce. (4) Bake at about 160 deg. C for 20-30 minutes-until the topping is brown, the sauce is bubbling, and the chicken is hot. NOTES Somehow this doesn't seem very nutritious. Serve it with lots of veget- ables. Broccoli and carrots go well. Use more or less of the ingredients to taste, or depending on how many you are serving. Use dif- ferent soups. Add mushrooms. Add other stuff. Have fun. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 40 minutes. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR William ``Chops'' Westfield Stanford University, Palo Alto, CA ``Cooking (and eating) is my second greatest passion.'' BillW@Score.Stanford.EDU, ...glacier!navajo!billw Date: Tue, 3 Feb 87 11:11:29 pst From: aviva@excelan.uucp (Aviva Garrett) Newsgroups: mod.recipes Approved: reid@decwrl.UUCP Organization: Excelan, San Jose, California, USA Subject: RECIPE: Chinese chicken salad 285 CHICKEN-POPSD 21 Feb 86 USENET Cookbook Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 286 27 Jan 87 CHICKEN-SALAD1(M) USENET Cookbook CHINESE CHICKEN SALAD CHICKEN-SALAD1 - Chicken salad with Chinese seasonings This is a delicious salad my mother has been making for years. She found the recipe in the cookbook that came with her wok. If you leave out the fried bean threads, this is a reasonbly low-calorie dish. And if you use all vegetable oils, there's almost no cholesterol in it (except for what's in the chicken). INGREDIENTS (serves 3-4) 1 kg _c_h_i_c_k_e_n _p_a_r_t_s MARINADE 30 ml _s_o_y _s_a_u_c_e 15 ml _s_h_e_r_r_y dash _g_a_r_l_i_c _p_o_w_d_e_r 10 g _m_i_n_c_e_d _f_r_e_s_h _g_i_n_g_e_r SALAD 60 g _b_e_a_n _t_h_r_e_a_d (one package) 5 dl _o_i_l 2 stalks _g_r_e_e_n _o_n_i_o_n_s 1 _i_c_e_b_e_r_g _l_e_t_t_u_c_e 1 _b_u_n_c_h _c_o_r_i_a_n_d_e_r 2.5 ml _d_r_y _m_u_s_t_a_r_d 15 ml _o_i_l 30 ml _s_e_s_a_m_e _o_i_l 15 ml _s_o_y _s_a_u_c_e 1-2 cl _v_i_n_e_g_a_r 30 g _t_o_a_s_t_e_d _s_e_s_a_m_e _s_e_e_d_s PROCEDURE (1) Mix soy sauce, sherry, garlic powder, ginger. Marinate the chicken in this mixture for several hours. (2) Bake the chicken, skin side up, for 45 minutes at 175 deg. C. Let the cooked chicken cool. (3) When the chicken is cool, shred it. (4) Deep-fry the bean thread in small batches in 5 dl oil. Drain. (5) Shred the green onions and lettuce. (6) Cut the coriander into 2-cm lengths. (7) Place the chicken, lettuce, green onions, and coriander in a large bowl. Mix in the dry mustard. Add the sesame oil, oil, soy sauce, vinegar, sesame seeds, and bean thread. Mix well. Serve. 287 CHICKEN-SALAD1 27 Jan 87 USENET Cookbook NOTES You can add garlic and ginger to the salad dressing that goes on the salad. This is also good hot-heat it just enough to get it hot and serve immediately. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: marinating: several hours; baking: 45 minutes; preparation: 20 minutes. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Aviva Garrett Santa Cruz, California, USA Excelan, Inc., San Jose, Calif. ucbvax!mtxinu!excelan!aviva Path: decwrl!recipes From: kra@hpcnof.hp.com (Katherine Rives Albitz) Newsgroups: alt.gourmand Subject: RECIPE: Shantung chicken Message-ID: <12299@decwrl.DEC.COM> Date: 22 Jan 88 06:17:36 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Hewlett-Packard, Ft. Collins, Colorado, USA Lines: 62 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 288 30 Oct 86 CHICKEN-SHANT(M) USENET Cookbook SHANTUNG CHICKEN CHICKEN-SHANT - Quick Asian-style chicken breast INGREDIENTS (Serves 2-3) 1 _c_h_i_c_k_e_n _b_r_e_a_s_t, skinned and boned 30 ml _c_o_r_n _s_t_a_r_c_h 50 ml _s_o_y _s_a_u_c_e 15 ml _s_h_e_r_r_y 1 _g_a_r_l_i_c _c_l_o_v_e, minced 50 ml _o_i_l 15 ml _t_o_a_s_t_e_d _s_e_s_a_m_e _s_e_e_d_s 200 g _b_e_a_n _s_p_r_o_u_t_s 1 _b_u_n_c_h _g_r_e_e_n _o_n_i_o_n_s 15 g _s_l_i_v_e_r_e_d _f_r_e_s_h _g_i_n_g_e_r _r_o_o_t PROCEDURE (1) Slice onions, separate white from green parts. (2) Cut chicken into thin narrow strips. Combine 15 ml cornstarch, 15 ml soy sauce, and sherry with garlic in dish, mix with chicken, and set aside. (3) Blend remaining 15 ml cornstarch, remaining 30 ml soy sauce, and 1 cup water; set aside. (4) Heat 15 ml oil in a wok. Stir fry chicken for one minute; remove and set aside. (5) Heat 30 ml oil in the wok. Add bean sprouts, white part of onion, and ginger. Stir fry for 3 minutes. (6) Return chicken to wok; add soy sauce mixture, green onions, and sesame. Bring to boil, cook till thick. Serve over noodles or rice. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 20 minutes. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Katherine Rives Albitz Hewlett-Packard, Ft. Collins, Colorado, USA hplabs!hpfcla!hpcnof!k_albitz Path: decwrl!recipes From: ast@cs.vu.nl (Andy Tanenbaum) Newsgroups: alt.gourmand Subject: RECIPE: Sweet and sour chicken Message-ID: <10818@decwrl.DEC.COM> Date: 10 Jul 87 06:06:09 GMT Sender: recipes@decwrl.DEC.COM 289 CHICKEN-SHANT 30 Oct 86 USENET Cookbook Organization: Vrije Universiteit, Amsterdam, Holland Lines: 102 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 290 2 FEB 87 CHICKEN-SSOUR1(M) USENET Cookbook EASY SWEET AND SOUR CHICKEN CHICKEN-SSOUR1 - A nice Chinese dinner you can make at home INGREDIENTS (Serves 2-3) 500 g _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t 5 ml _c_h_o_p_p_e_d _g_i_n_g_e_r 1 _e_g_g _w_h_i_t_e 2.5 ml _s_a_l_t 10 ml _c_o_r_n_s_t_a_r_c_h 12 cl _v_e_g_e_t_a_b_l_e _o_i_l (peanut oil is best, but sunflower is good too) 1 _g_r_e_e_n _p_e_p_p_e_r (bell pepper) 6 _c_a_r_r_o_t_s 350 g _c_a_n_n_e_d _p_i_n_e_a_p_p_l_e _c_h_u_n_k_s (drained, but reserve 12 cl of the juice. SAUCE 10 ml _s_h_e_r_r_y 10 ml _l_i_g_h_t _s_o_y _s_a_u_c_e 15 ml _v_i_n_e_g_a_r 5 ml _s_u_g_a_r 15 ml _c_o_r_n_s_t_a_r_c_h 5 ml _s_a_l_t PROCEDURE (1) Cut up the chicken into bite-sized chunks. (2) Combine ginger, egg white, 2.5 ml salt, 10 ml cornstarch, and 5 ml oil. Add the chicken chunks and stir until the chicken is well coated. (3) Wash green pepper. Discard seeds and stem. Cut into strips 3 cmx5 mm. (4) Peel carrots. If they are thick, cut in half lengthwise. Cut diagonally into pieces about 3 cm long. Cook the carrots in boiling water for 3-5 minutes, depending how crunchy you like your carrots. (5) Drain pineapple chunks, saving 12 cl of the juice. (6) Prepare the sweet and sour sauce by mixing sherry, soy sauce, vinegar, sugar, reserved pineapple juice, 15 ml cornstarch, and 5 ml salt. Stir well and set aside. (7) Heat 50 ml of oil very hot in a wok or deep cast iron pan. Peanut oil is best since it has a high smoking point. Stir-fry the chicken by putting a small batch (e.g., 5 pieces) of the cubed chicken in the wok and stirring continuously until gol- den brown. Remove to a dish. Repeat until all the chicken has been cooked, adding small amounts of oil as it gets used up. 291 CHICKEN-SSOUR1 2 FEB 87 USENET Cookbook (8) Heat 15 ml oil in an empty wok. Stir fry the parboiled carrots and the green pepper for 30 seconds. (9) Add the chicken and the pineapple chunks to the vegetables in the wok. Stir 1 minute or until well mixed and reheated. (10) Add sweet and sour sauce to wok. Stir until thickened. NOTES Serve with rice. I serve this recipe to company all the time and am amazed at how many people don't realize that you can cook Chinese food at home. It is always a big hit. The recipe works equally well with lean pork, tofu cubes, or soy beans instead of the chicken. Don't forget to start cooking the rice so it will be done at the same time as the chicken. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 45 minutes. _P_r_e_c_i_s_o_n: measure the sauce ingredients. CONTRIBUTOR Andy Tanenbaum Dept. of Math and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND ast@cs.vu.nl seismo!mcvax!cs.vu.nl!ast Path: decwrl!recipes From: ast@cs.vu.nl (Andy Tanenbaum) Newsgroups: alt.gourmand Subject: RECIPE: Stir-fried chicken Message-ID: <10902@decwrl.DEC.COM> Date: 17 Jul 87 06:05:14 GMT Sender: recipes@decwrl.DEC.COM Organization: Vrije Universiteit, Amsterdam, Holland Lines: 85 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 292 2 FEB 87 CHICKEN-STFRY1(M) USENET Cookbook STIR-FRIED CHICKEN CHICKEN-STFRY1 - Chinese stir-fried chicken with broccoli and nuts INGREDIENTS (Serves 2-3) 500 g _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t 12 _w_h_i_t_e _m_u_s_h_r_o_o_m_s 250 g _f_r_e_s_h _b_r_o_c_c_o_l_i (or 1 package frozen broccoli) 6 cl _c_h_i_c_k_e_n _b_r_o_t_h 30 ml _s_o_y _s_a_u_c_e 30 ml _s_h_e_r_r_y 15 ml _c_o_r_n_s_t_a_r_c_h 1 _e_g_g _w_h_i_t_e 2.5 ml _s_a_l_t 12 cl _v_e_g_e_t_a_b_l_e _o_i_l (peanut oil is best, but sunflower oil is good too) 2.5 ml _c_o_r_n_s_t_a_r_c_h 180 g _c_a_n_n_e_d _b_a_m_b_o_o _s_h_o_o_t_s (optional) 180 g _c_a_s_h_e_w _n_u_t_s, broken into large pieces PROCEDURE (1) Cut the boneless chicken breast into bite-sized pieces. (2) Wash and slice the mushrooms. (3) If using fresh broccoli, wash and cut it up into bite-sized pieces. If using frozen broccoli, heat it or partially thaw it first. (4) Combine chicken broth, soy sauce, sherry, and 15 ml cornstarch. Stir well and set aside. (5) Combine beaten egg white, salt, 2.5 ml oil, and 10 ml cornstarch. Add the chicken cubes to the mixture and stir until the chicken is well coated. (6) In a wok or deep cast iron pan, heat 50 ml vegetable oil until hot. Add the chicken pieces in small batches and stir continu- ously until golden brown. After each batch is finished, remove and drain. Add oil sparingly as needed. (7) Stir fry the mushrooms in the wok. (8) Stir fry the broccoli in the wok. (9) Combine the chicken, mushrooms, broccoli, bamboo shoots, and cashew nuts in the wok. Stir fry to get everything warm again. Add the bouillon-cornstarch sauce and stir until thickened. 293 CHICKEN-STFRY1 2 FEB 87 USENET Cookbook NOTES Serve with rice. Don't forget to start the rice so that it will be done at the same time as the chicken. Bamboo shoots are available in cans at Chinese grocery stores. Fresh broccoli is preferable to frozen, and it should be stir-fried for only a few minutes to keep it crunchy. Endless variations of this basic recipe are possible. Beef, pork, or other lean meats can be substituted for the chicken. Tofu cubes or brown beans can be used to make this a vegetarian recipe. Chopped almonds can be used instead of cashews. Water chestnuts are a delightful addition. Green or red bell peppers can be used instead of broccoli. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 45 minutes. Precision: no need to measure. CONTRIBUTOR Andy Tanenbaum Dept. of Math and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND ast@cs.vu.nl seismo!mcvax!cs.vu.nl!ast Path: decwrl!reid From: hav@dual.uucp (Repo Wench) Newsgroups: mod.recipes Subject: RECIPE: Stuffed chicken Message-ID: <6181@decwrl.DEC.COM> Date: 31 Oct 86 11:35:56 GMT Sender: reid@decwrl.DEC.COM Organization: Dual Systems, Berkeley, Calif., USA Lines: 77 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 294 20 Feb 86 CHICKEN-STUFF(M) USENET Cookbook STUFFED CHICKEN CHICKEN-STUFF - Roast chicken stuffed with rice and vegetables This is a recipe that I've evolved slowly, and I think I've finally got it right. INGREDIENTS (Serves 2-3) 1 _w_h_o_l_e _c_h_i_c_k_e_n, with giblets 100 g _u_n_c_o_o_k_e_d _w_h_i_t_e _r_i_c_e pinch _s_a_f_f_r_o_n (use the amount that sticks to the first centimeter of the tip of a paring knife.) 2 _c_e_l_e_r_y _s_t_a_l_k_s 8-10 _m_e_d_i_u_m-_s_i_z_e_d _m_u_s_h_r_o_o_m_s 2-3 _s_c_a_l_l_i_o_n_s (depending on size) 30-50 ml _b_u_t_t_e_r PROCEDURE (1) Pre-heat oven to 230 deg. C. (2) Clean the chicken-remove any large gobs of fat and rinse away any residual goo from its inside. (3) Cook the rice in 1 cup of water, along with the saffron. Salt to taste. Saut'e the giblets in about 25 ml of butter. (4) While these are cooking, clean and cut up the celery, mush- rooms, and scallions into small pieces. (5) When the giblets are done, chop them well. (6) Mix the rice, vegetables, and mushrooms together in a bowl, and cram as much as will fit into the chicken. Tie the ends of the drumsticks and the tail together. Rub about 15 ml of butter over the skin of the chicken. Place remaining stuffing into a glass or ceramic casserole, cover, and set aside. (7) Place in the chicken in the oven, uncovered. After 10 minutes, lower heat to 175 deg. C. (8) The chicken should cook approximately 45 minutes per kg. Test the chicken by pricking it in the thickest part of the thigh; when it is done, only clear juices will come out. If the chicken is still underdone, blood will come out. (9) Half an hour before the chicken is done, put the additional stuffing in the oven. 295 CHICKEN-STUFF 20 Feb 86 USENET Cookbook NOTES If there are leftovers, be sure to remove any extra stuffing from the inside of the chicken, as it will sour if stored inside the bird. RATING _D_i_f_f_i_c_u_l_t_y: moderate (cooking time is critical) _T_i_m_e: 30 minutes preparation, 45 minutes cooking. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Helen Anne Vigneau Dual Systems, Berkeley, California, USA {ihnp4,cbosgd,hplabs,decwrl,ucbvax,sun}!dual!hav Path: decwrl!recipes From: kyrimis@Princeton.EDU (Kriton Kyrimis) Newsgroups: alt.gourmand Subject: RECIPE: Greek Christmas poultry stuffing Message-ID: <12121@decwrl.DEC.COM> Date: 15 Nov 87 16:30:06 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Princeton Univ., Princeton, New Jersey, USA Lines: 73 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 296 8 Sep 87 CHICKEN-STUFF2(M) USENET Cookbook CHRISTMAS/THANKSGIVING STUFFING CHICKEN-STUFF2 - Holiday stuffing with fruit and nuts This is an elaborate version of the type of poultry stuffing made in Greece. People there have never heard of bread stuffings and, once you taste this recipe, you'll never want to hear about bread stuffings either! I got the recipe from my mother, who got it from a friend, who got it from her sister-in-law, who... INGREDIENTS (stuffs 2-3 kg poultry) 250 g _g_r_o_u_n_d _b_e_e_f 30 g _b_u_t_t_e_r 5 ml _s_a_l_t 100 g _u_n_c_o_o_k_e_d _w_h_i_t_e _r_i_c_e 1 _p_o_u_l_t_r_y _l_i_v_e_r (from the bird you are going to stuff) 25 g _p_i_n_e _n_u_t_s 60 g _w_h_o_l_e _b_l_a_n_c_h_e_d _a_l_m_o_n_d_s 10 _p_i_t_t_e_d _p_r_u_n_e_s 75 g _r_a_i_s_i_n_s 10-15 _c_h_e_s_t_n_u_t_s PROCEDURE (1) Cook the chestnuts: Cut a groove on each chestnut, and roast them on the stove (if you've got an electric stove, placing the chestnuts on the burner will do the trick, though you'll have to do some cleaning afterwards.) When they're done, peel them. Watch your hands. (2) Brown the beef with half the butter. (3) Add the rice, salt and a little water, and let it cook on low heat, until the water is absorbed. (4) Boil the liver, mince it and add it into the rice and meat. (5) Add the almonds, prunes, raisins, chestnuts (cut in chunks) and pine nuts. Add a small amount of water and let everything simmer until the water is absorbed. (6) The stuffing is ready to use. Add the remaining butter and bake it. I usually wrap the stuffing in aluminum foil, put it in a separate pan and bake it along with the chicken. When the chicken is ready, the stuffing is ready too! NOTES If the chestnut-roasting procedure is to messy for you, then just boil them. The amounts in the ingredients list are there for completeness' sake. You should really interpret them as "a few", "a handful" or "one small 297 CHICKEN-STUFF2 8 Sep 87 USENET Cookbook package". The only thing you have to bear in mind is that putting more prunes will make the stuffing sourer, and putting more raisins will make it sweeter. The original recipe suggested using unpitted prunes. I believe that using pitted prunes is safer for the teeth! RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 1 hour preparation, 1-2 hours cook- ing. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Kriton Kyrimis Princeton University, Computer Science Dept., Princeton, New Jersey, USA kyrimis@princeton.princeton.edu allegra!princeton!kyrimis Path: decwrl!recipes From: rfoster@mtuxo.uucp (Robin Harris Foster) Newsgroups: alt.gourmand Subject: RECIPE: Tarragon chicken Message-ID: <11519@decwrl.DEC.COM> Date: 22 Aug 87 08:58:02 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: AT&T Information Systems, Lincroft, New Jersey, USA Lines: 61 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 298 26 Feb 87 CHICKEN-TARRAG(M) USENET Cookbook CHICKEN TARRAGON CHICKEN-TARRAG - Saut'ed chicken with a tarragon cream sauce This recipe comes from the little cookbook _A_n_o_d_y_n_e _D_e_l_i_g_h_t_s, a collec- tion of recipes by Barbara Tyne who, along with her husband Tom, operated the chartered yacht _A_n_o_d_y_n_e in the Caribbean. Barbara served this dish with rice and broccoli tossed with butter, garlic, and Parme- san cheese. INGREDIENTS (Serves 4) 4 _c_h_i_c_k_e_n _b_r_e_a_s_t_s 50 g _b_u_t_t_e_r 25 cl _d_r_y _v_e_r_m_o_u_t_h 10 ml _d_i_j_o_n _m_u_s_t_a_r_d 25 cl _h_e_a_v_y _c_r_e_a_m 5 ml _t_a_r_r_a_g_o_n pinch _s_a_l_t _a_n_d _p_e_p_p_e_r PROCEDURE (1) Remove the skin and bone from the chicken breasts. Pound with a meat mallet until chicken breast is of even thickness. (2) Melt the butter in a skillet. Saut'e chicken 4 minutes on each side. Remove the chicken to a warm dish while you prepare the sauce. (3) Mix the dijon mustard into the vermouth and pour the mixture into the skillet. Stir to dissolve the browned bits in the pan. Reduce volume of liquid by half over medium heat. (4) Add the heavy cream and the tarragon. Stir continuously, 5 to 10 minutes, until mixture thickens. (5) Arrange the chicken on a serving dish and pour some of the cream sauce over it. Serve the remaining sauce on the side. NOTES For a different flavor, saut'e 40 g chopped mushrooms before deglazing the skillet with the vermouth. If you are daring, you can cook the chicken breasts at the same time you are making the sauce, using one hand for each. This will make the chicken be warmer when served. RATING _D_i_f_f_i_c_u_l_t_y: easy if you buy boneless chicken breasts. _T_i_m_e: 5 minutes preparation, 10 minutes cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. 299 CHICKEN-TARRAG 26 Feb 87 USENET Cookbook CONTRIBUTOR Robin Harris Foster AT&T Information Systems, Lincroft New Jersey, USA mtuxo!rfoster Path: decwrl!recipes From: mattson@cs.ucsd.edu (Jim Mattson) Newsgroups: alt.gourmand Subject: RECIPE: Chicken vindaloo Message-ID: <14384@decwrl.DEC.COM> Date: 5 Aug 88 07:09:55 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Univ. of California, San Diego, Calif., USA Lines: 92 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 300 29 Oct 87 CHICKEN-VINDAL(M) USENET Cookbook CHICKEN VINDALOO CHICKEN-VINDAL - Spicy chicken curry Nearly every Indian restaurant serves something that it calls Chicken Vindaloo, but the dish varies greatly from place to place. This recipe is a modification of a vindaloo recipe that appears in Madhur Jaffrey's _I_n_d_i_a_n _C_o_o_k_i_n_g (Barron's 1983). I've attempted to approximate the Chicken Vindaloo served at The Tandoor Palace on Second Avenue in New York. INGREDIENTS (serves 4-6) 10 ml _w_h_o_l_e _c_u_m_i_n _s_e_e_d_s 5 ml _b_l_a_c_k _p_e_p_p_e_r_c_o_r_n_s 5 ml _c_a_r_d_a_m_o_m _s_e_e_d_s 10 cm _s_t_i_c_k _c_i_n_n_a_m_o_n 8 ml _w_h_o_l_e _b_l_a_c_k _m_u_s_t_a_r_d _s_e_e_d_s 5 ml _w_h_o_l_e _f_e_n_u_g_r_e_e_k _s_e_e_d_s 75 ml _w_h_i_t_e _w_i_n_e _v_i_n_e_g_a_r 5 ml _s_a_l_t 5 ml _c_a_y_e_n_n_e _p_e_p_p_e_r 5 ml _l_i_g_h_t _b_r_o_w_n _s_u_g_a_r 150 ml _v_e_g_e_t_a_b_l_e _o_i_l 2 _l_a_r_g_e _y_e_l_l_o_w _o_n_i_o_n_s, peeled and cut into half-rings 100 ml _w_a_t_e_r 2-cm _c_u_b_e _o_f _f_r_e_s_h _g_i_n_g_e_r, peeled and coarsely chopped 8-10 _c_l_o_v_e_s _g_a_r_l_i_c, peeled and coarsely chopped 15 ml _g_r_o_u_n_d _c_o_r_i_a_n_d_e_r _s_e_e_d_s 2.5 ml _g_r_o_u_n_d _t_u_r_m_e_r_i_c 1 kg _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t, cut into bite-sized pieces 250 ml _t_o_m_a_t_o _s_a_u_c_e 250 g _n_e_w _p_o_t_a_t_o_e_s, peeled and quartered PROCEDURE (1) Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside. (2) Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil. Add 50 ml water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the _v_i_n_d_a_l_o_o _p_a_s_t_e. (3) Put the ginger and garlic in a blender. Add 50 ml water and blend until you have a smooth paste. (4) Heat the remaining oil in the saucepan over medium heat. When 301 CHICKEN-VINDAL 29 Oct 87 USENET Cookbook hot, add the ginger-garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly. (5) Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil. (6) Cover the saucepan, reduce heat to low, and simmer for about an hour, or until potatoes are tender. (7) Serve over rice. NOTES Don't undercook the onions. They should be cooked until dark brown. If the onion paste turns out gray rather than brown, then the onions were not cooked enough. This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 30 minutes preparation, 2 to 3 hours cook- ing. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Jim Mattson University of California at San Diego, La Jolla, Calif., USA mattson%cs@ucsd.edu From: jeff@rtech (Jeff Lichtman) Newsgroups: mod.recipes Subject: RECIPE: Chicken with chipped beef and bacon Date: 7 Feb 86 05:13:06 GMT Organization: Relational Technology Inc., Alameda CA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 302 1 Jan 86 CHICKEN-WBACON(M) USENET Cookbook CHICKEN WITH CHIPPED BEEF AND BACON CHICKEN-WBACON - Succulent and easy chicken This recipe makes the most succulent and juicy chicken I've had. It is very easy to make. The only drawback is that you have to start the night before you want to serve it. It would be a good recipe for when you have company, since you can do most of the work the previous day. INGREDIENTS (serves 4) 8 pieces _c_h_i_c_k_e_n _b_r_e_a_s_t (4 whole breasts) 125 g _c_h_i_p_p_e_d _b_e_e_f (1 package). 8 slices _b_a_c_o_n (about 250 g) 400 ml _m_u_s_h_r_o_o_m _s_o_u_p _c_o_n_c_e_n_t_r_a_t_e (_e._g. 1 can Campbell's soup) 250 ml _s_o_u_r _c_r_e_a_m PROCEDURE (1) Cut chipped beef into strips. Line the baking pan with them. (2) Wrap bacon around chicken. Put in pan on top of beef. (3) Mix soup and sour cream. Pour mixture over chicken. (4) Cover tightly and refrigerate overnight, or at least several hours. It comes out better if you do it overnight. (5) Bake in 135 deg. C oven, uncovered, for three hours. NOTES A note on ingredients for non-US cooks: ``chipped beef'' is cooked spiced beef cut into very thin slices and packaged for sandwiches. A worthy substitute is roast beef sliced very thin and seasoned lightly with salt and pepper. A ``can of mushroom soup,'' such as Campbell's soup, is 380 ml of double-strength cream soup concentrate. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 1 day waiting, 3 hours cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Jeff Lichtman Relational Technology Inc., Alameda CA {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff "Saints should always be judged guilty until they are proved innocent..." Path: decwrl!recipes From: jrg@hpda (Jeff Glasson) Newsgroups: mod.recipes Subject: RECIPE: Coq au vin (Simple chicken in wine sauce) Message-ID: <3311@decwrl.DEC.COM> 303 CHICKEN-WBACON 1 Jan 86 USENET Cookbook Date: 30 May 86 03:38:17 GMT Sender: recipes@decwrl.DEC.COM Organization: Hewlett-Packard ISO, Cupertino CA Lines: 57 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 304 10 Mar 86 CHICKEN-WINE(M) USENET Cookbook COQ AU VIN I CHICKEN-WINE - Chicken in a wine sauce This is a very nice, simple chicken dish. INGREDIENTS (Serves 2-3) 1 kg _c_h_i_c_k_e_n _p_i_e_c_e_s 1-2 _g_a_r_l_i_c _c_l_o_v_e_s, chopped or pressed 1 _m_e_d_i_u_m _o_n_i_o_n, chopped 60 ml _c_h_o_p_p_e_d _p_a_r_s_l_e_y 1 _m_e_d_i_u_m _c_a_r_r_o_t, sliced 75 g _f_r_e_s_h _m_u_s_h_r_o_o_m_s, sliced 500 ml _d_r_y _r_e_d _w_i_n_e (young Burgundy, California Zinfandel, Australian Shiraz, etc...) 30 ml _c_o_o_k_i_n_g _o_i_l _f_l_o_u_r _s_a_l_t _a_n_d _p_e_p_p_e_r (to taste) PROCEDURE (1) Start by heating the oil in a frying pan. Brown the chopped onion and garlic for a few minutes. (2) Take the chicken pieces and brown them with the onion and garlic mixture. Brown the pieces evenly, turning often. This should take about 5 minutes. (3) Sprinkle a little flour over the chicken. Add salt and pepper if desired. (4) Add the wine and remaining ingredients. Reduce heat and sim- mer covered for 1 hour. NOTES This dish is best served over rice. Check the amount of wine in the pan every so often. Add a little more if needed. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 1 hour cooking. _P_r_e_c_i_- _s_i_o_n: no need to measure. CONTRIBUTOR Jeff Glasson Hewlett-Packard ISO, Cupertino, California ucbvax!hpda!jrg From: reid@glacier (Brian Reid) Newsgroups: mod.recipes Subject: RECIPE: Indian-style yogurt chicken Date: 7 Mar 86 05:22:32 GMT Organization: Stanford University, Computer Systems Lab Approved: reid@glacier.ARPA 305 CHICKEN-WINE 10 Mar 86 USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 306 11 Jan 86 CHICKEN-YOGURT(M) USENET Cookbook YOGURT CHICKEN CHICKEN-YOGURT - An Indian-style chicken dish with yogurt and red pepper This fail-safe recipe yields a delicious Indian-style chicken dish. Serve it with rice and you have a meal. It makes wonderful leftovers-in fact, it tastes much better as leftovers. INGREDIENTS (Serves 4) 1 _f_r_y_i_n_g _c_h_i_c_k_e_n 60 ml _v_e_g_e_t_a_b_l_e _o_i_l 3 _m_e_d_i_u_m _o_n_i_o_n_s 2 _g_a_r_l_i_c _c_l_o_v_e_s 5 ml _c_a_y_e_n_n_e (red pepper) 15 ml _c_o_r_i_a_n_d_e_r (or less to taste) 10 ml _m_a_s_a_l_a _s_e_a_s_o_n_i_n_g (see note) 500 ml _p_l_a_i_n _y_o_g_u_r_t 60 ml _c_l_a_r_i_f_i_e_d _b_u_t_t_e_r 10 ml _s_a_l_t (or less to taste) PROCEDURE (1) First prepare the sauce: Slice or chop the onions. Using a large heavy frypan that has a lid, saut'e the onions in the oil. When they are translucent and beginning to brown, add the garlic. When its moisture evaporates, add the cayenne, cori- ander, and masala seasoning. Add the yogurt. Lower heat and simmer 7 minutes, partly covered. Remove from heat. (2) Cut the chicken into chunks. If you are feeling decadent, then remove the bones from the chicken to make this a boneless- chicken dish. (3) Pure'e the onion-and-spice mixture in your food processor or food mill. Don't make it into baby food, but make sure there are no stringy pieces of onion left in it. (4) Over medium-high heat, heat the clarified butter until it starts to smoke, then dump in the cut-up chicken all at once. Stir continuously for 2 minutes, then saut'e for 3 more minutes, stirring occasionally. (5) Add the onion-and-spice pur'e to the cooking chicken. Add salt. Stir the mixture until it starts to bubble, then lower heat, cover, and simmer for 30 minutes. (6) Let cool until ready to serve. The longer you wait, the better it will taste. (7) Cook some rice to go with it. Reheat over low heat, and serve. 307 CHICKEN-YOGURT 11 Jan 86 USENET Cookbook NOTES Masala seasoning is an Indian ``general-purpose'' seasoning. Serious Indian cooks make their own, and no two are quite the same. The word _m_a_s_a_l_a means something like ``blend of spices''. Since this dish isn't trying to be authentically Indian, you can use most any store-bought mixture that you like, including ``Tandoori'' mixtures, ``curry powders'', etc. If you want to make your own, try some mixture of car- damom seeds, cinnamon, cloves, pepper, cumin, and coriander, suitably mixed and ground. If you don't want to use clarified butter you can use any cooking oil. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 1/2 hour preparation, 1/2 hour cooking, 1-24 hours sitting. _P_r_e_c_i_s_i_o_n: No need to measure, but be respectful of cay- enne. CONTRIBUTOR Brian Reid DEC Western Research Lab, Palo Alto, Calif., USA decwrl!!reid reid@decwrl.dec.com Path: decwrl!recipes From: kyrimis@princeton.edu (Kriton Kyrimis) Newsgroups: alt.gourmand Subject: RECIPE: Chick-pea soup Message-ID: <11555@decwrl.DEC.COM> Date: 28 Aug 87 03:11:49 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Princeton University, Princeton, New Jersey, USA Lines: 59 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 308 7 Mar 87 CHICKPEA-SOUP(SPV) USENET Cookbook CHICK-PEA SOUP CHICKPEA-SOUP - Greek style chick-pea soup I got this recipe from a Greek cookbook. It is the standard way of cook- ing chick peas in Greece. INGREDIENTS (serves 4) 500 g _c_h_i_c_k _p_e_a_s 30 ml _b_a_k_i_n_g _s_o_d_a 3-4 _s_m_a_l_l _o_n_i_o_n_s (chopped) 180 ml _o_l_i_v_e _o_i_l 10 ml _s_a_l_t _l_e_m_o_n _j_u_i_c_e PROCEDURE (1) Soak the chick peas in water overnight. (2) Drain the chick peas and sprinkle the baking soda on them. Stir them a little and let them stand for one hour. (3) Rinse the chick peas with plenty of water. Put them in a pot and cover them with water. Bring them to a boil, then lower heat to medium. (4) Skim off the scum that forms on the surface, and then add the onions. Cover, and cook on low heat for about two hours or until the chick peas are soft. (If necessary, add some hot water into the pot while the chick peas are cooking). (5) Add the olive oil and salt, and cook for a few more minutes. (6) Serve with a dash of lemon juice, plenty of fresh bread and, if you like, a chunk of feta cheese on the side. NOTES At step 3 you're supposed to remove the skin off the chick peas. I was never able to do it (it comes off only with some difficulty, and you have to do it for each individual pea), but it doesn't seem to affect the dish adversely. You know that the soup is done when the chick peas begin to dissolve, making the soup rather thick. This might not give the dish a very attractive appearance, but the taste is an entirely different matter. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: overnight soak, 2-3 hours cooking. _P_r_e_c_i_s_i_o_n: no need to measure. 309 CHICKPEA-SOUP 7 Mar 87 USENET Cookbook CONTRIBUTOR Kriton Kyrimis Princeton University, Computer Science Dept., Princeton, New Jersey, USA princeton!kyrimis From: bellas@ttidcb (Pete Bellas) Newsgroups: mod.recipes Subject: RECIPE: Super-bowl chili Date: 21 Mar 86 05:25:22 GMT Organization: Citicorp TTI, Santa Monica, CA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 310 26 Feb 86 CHILI-1(M) USENET Cookbook SUPER-BOWL CHILI CHILI-1 - A hearty (and hot) Texas-style chili This is a chili traditional in our Super-Bowl Sunday festivities. It has won several ``no holds barred'' (non ICS) chili cookoffs where there are no specific rules. It is the result of countless changes and adjustments of a small group of chili afficianados (aka chiliheads). Note: there is a range of peppers specified, you may adjust the ``tem- perature'' of the resultant chili, mild if you use the low end, or nuclear if you use the high end (we do!). INGREDIENTS (serves 7-9) 1 kg _c_h_e_a_p _s_t_e_a_k (not too fatty) 500 g _s_t_e_w_e_d _t_o_m_a_t_o_e_s 500 g _w_h_o_l_e _t_o_m_a_t_o_e_s 250 g _t_o_m_a_t_o _s_a_u_c_e 250 ml _w_a_t_e_r (or beer) 75 ml _c_h_i_l_i _s_e_a_s_o_n_i_n_g (*see note below) 1 _l_a_r_g_e _r_e_d _o_n_i_o_n, chopped coarse 2 _g_a_r_l_i_c _c_l_o_v_e_s, minced or crushed 2-6 _f_r_e_s_h _j_a_l_e_p_e_n_o peppers, seeded and minced 2-6 _d_r_i_e_d _a_r_b_o_l_e or _s_e_r_r_a_n_o peppers, whole 3 _A_n_a_h_e_i_m _o_r _C_a_l_i_f_o_r_n_i_a (_l_a_r_g_e) _c_h_i_l_i_s, chopped coarse 1 _b_e_l_l _p_e_p_p_e_r, red or green (optional). 30 ml _b_r_o_w_n _s_u_g_a_r 5 ml _s_a_l_t 10 ml _b_l_a_c_k _p_e_p_p_e_r 30 g _m_a_s_a _f_l_o_u_r 200 g _c_o_o_k_e_d _p_i_n_t_o _b_e_a_n_s PROCEDURE (1) Trim the meat of all visible fat. If there is a large strip of fat on one side of the meat, save it whole. Cut meat into 1/2-cm cubes, and brown it in a frying pan. (2) In a large chili pot, place tomatoes, tomato sauce and water or beer. Bring to a slow boil. (3) Add the meat, chili seasoning, onion, garlic, peppers, sugar, salt and pepper. If you are using the optional bell pepper, cut it into 2-cm strips and add them now. If you have that large piece of steak fat, add it now; if not, add 15 ml of cooking oil. Cover and reduce heat, simmer at least one hour (two to three is better) stirring occasionally. At the end of the simmering remove and discard the piece of steak fat. (4) Mix the masa flour with about 60 ml water and add to chili pot along with the pinto beans (or any kind you prefer). Simmer an additional 30 minutes. 311 CHILI-1 26 Feb 86 USENET Cookbook (5) Serve. If you have made the nuclear version, make sure there is plently of beer on hand. NOTES For chili seasoning, we make up batches consisting of 8 parts chili powder, 2 parts ground cumin, and 1 part crushed (not ground) cayenne peppers. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 30 minutes preparation, 11/2 to 3 hours cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Pete Bellas Citicorp TTI, Santa Monica, CA {randvax|trwrb|philabs|vortex}!ttidca!ttidcb!bellas From: ed@mtxinu (Ed Gould) Newsgroups: mod.recipes Subject: RECIPE: Mom's Chili Date: 21 Mar 86 05:27:42 GMT Organization: mt Xinu, Berkeley CA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 312 24 Feb 86 CHILI-2(M) USENET Cookbook MOM'S CHILI CHILI-2 - A mild, hearty chili This chili won't win any awards in Texas, but it's a nice, mild, flavor- ful dish. The recipe can easily be multiplied; I usually make a triple batch and freeze the excess. For a spicier chili, use more chili powder, or-even better-mix your own spices. INGREDIENTS (Serves 4-5) 500 g _g_r_o_u_n_d _b_e_e_f 2 _l_a_r_g_e _y_e_l_l_o_w _o_n_i_o_n_s, chopped 500 g _k_i_d_n_e_y _b_e_a_n_s 250 g _t_o_m_a_t_o _p_a_s_t_e 200 ml _w_a_t_e_r 3-4 _c_l_o_v_e_s _g_a_r_l_i_c (or more to taste) 1 _b_a_y _l_e_a_f 30 ml _k_e_t_c_h_u_p 15 ml _c_h_i_l_i _p_o_w_d_e_r (or more to taste) PROCEDURE (1) Brown the meat and onions, separately if desired. (2) In a large, heavy pot, combine the meat and onions, and the other ingredients except the chili powder. (3) Simmer _a_t _l_e_a_s_t one hour. Six or more hours is better. (4) Stir in the chili powder. NOTES I usually use more garlic-the cloves can be left whole, and will become soft and mildly flavored by simmering. The flavor is best if the chili sits for a day before being served. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 1 to 6 hours cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA {ucbvax,decvax}!mtxinu!ed Path: decwrl!recipes From: bandy@lll-crg (Andrew Scott Beals) Newsgroups: mod.recipes Subject: RECIPE: Chili Message-ID: <4035@decwrl.DEC.COM> Date: 4 Jul 86 03:36:36 GMT Sender: recipes@decwrl.DEC.COM Organization: Lawrence Livermore National Laboratory, Livermore CA 313 CHILI-2 24 Feb 86 USENET Cookbook Lines: 82 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 314 13 Mar 86 CHILI-3(M) USENET Cookbook ANDY BEALS' CHILI CHILI-3 - Andy's own recipe for meat/bean chili This is the descendant of the chili that I've been making since 1974. INGREDIENTS (3 liters) 1.3 kg _c_a_n_n_e_d _b_e_a_n_s (drained) 1.5 kg _s_t_e_w_e_d _t_o_m_a_t_o_e_s 1 kg _b_e_e_f, cut into bite-sized pieces and browned. Don't use ground beef. 2 _g_a_r_l_i_c _c_l_o_v_e_s, chopped 3 _m_e_d_i_u_m _j_a_l_a_p_e_n_o _p_e_p_p_e_r_s, cut up 2 _g_r_e_e_n _b_e_l_l _p_e_p_p_e_r_s, diced 1 or 2 _m_e_d_i_u_m _o_n_i_o_n_s, diced 1 bottle _f_l_a_v_o_r_f_u_l _b_e_e_r 30 ml _c_u_m_i_n 10 ml _p_a_p_r_i_k_a 5 ml _c_a_y_e_n_n_e _p_e_p_p_e_r PROCEDURE (1) Saut'e the meat and onions. You may do it in the same pan that you are going to put the chili in. The meat should be brown on the outside, but you don't have to cook it much at this time. (2) Drain the fat from the beef. (3) Put everything in a big pot over low heat (a slow cooker is handy) and stir together. (4) Wait half an hour to an hour and check the flavor of the soupy base. Adjust as you see fit. Perhaps add more beer, hot peppers, or spices. Repeat as necessary. (5) Wait as long as you can, stirring occasionally. You may eat it when the beans and beef are soft. Serve with bread, fresh- baked biscuits or cornbread. NOTES This is best if it has cooked at least overnight. Generally it's ready for consumption after about three hours. If you can't turn your stove down to a very low heat, you're bound to burn the bottom of the chili a little, but as long as you don't scrape it off, it will taste okay. Slow-cookers are great in this regard! At the three hour mark, the chili is somewhat soupy. If you want it to thicken up, turn up the heat a bit and let it boil off the excess water. While doing this, stir every few minutes or you may burn the bottom! I change the proportions of ingredients (double the beef, drop the beans, add LOTS more cumin) all the time; this recipe is just a general 315 CHILI-3 13 Mar 86 USENET Cookbook guideline. The amount of garlic given in the recipe is very conserva- tive. Garbanzo beans (chick peas) are nice, but they take a lot longer to cook. Making it with lamb or Italian sausage instead of beef is also interesting. Cherry peppers instead of jalapeno peppers are very nice also. Do not use wimpy American beer! I have found that Moosehead adds a good flavor, and I bet that Anchor Steam will too. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 3 hours cooking. _P_r_e_- _c_i_s_i_o_n: no need to measure. CONTRIBUTOR Andrew Scott Beals Lawrence Livermore National Laboratory, Livermore Ca bandy@lll-crg.arpa, {ihnp4,pyramid,seismo,topaz,ll-xn}!lll-crg!bandy Path: decwrl!recipes From: stevem@fai (Steven Minneman) Newsgroups: mod.recipes Subject: RECIPE: Steve's chili Message-ID: <4816@decwrl.DEC.COM> Date: 15 Aug 86 05:56:06 GMT Sender: recipes@decwrl.DEC.COM Organization: Fujitsu America, Inc., San Jose, CA Lines: 62 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 316 21 May 86 CHILI-4(M) USENET Cookbook STEVE'S CHILI CHILI-4 - A simple prizewinning chili with beans This recipe is one I developed on my own. It has won several awards in chili cookoff contests. INGREDIENTS (Serves 12-16) 1 kg _g_r_o_u_n_d _b_e_e_f 1 _m_e_d_i_u_m _o_n_i_o_n, chopped 2 _g_a_r_l_i_c _c_l_o_v_e_s, minced 2.5 ml _s_a_l_t 1.75 l _t_o_m_a_t_o _s_a_u_c_e 200 g _g_r_e_e_n _c_h_i_l_i_e_s, diced (2 standard cans) 3 _t_o_m_a_t_o_e_s, sliced 60 g _c_h_i_l_i _p_o_w_d_e_r 2.5 ml _g_r_o_u_n_d _a_l_l_s_p_i_c_e 10 ml _c_r_u_s_h_e_d _r_e_d _p_e_p_p_e_r 2.5 ml _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 0.5 ml _g_r_o_u_n_d _w_h_i_t_e _p_e_p_p_e_r 0.5 ml _M_S_G 0.5 ml _o_r_e_g_a_n_o 0.5 ml _g_r_o_u_n_d _c_l_o_v_e_s 5 ml _s_u_g_a_r _s_e_a_s_o_n_e_d _s_a_l_t 400 g _r_e_d _k_i_d_n_e_y _b_e_a_n_s 200 g _s_l_i_c_e_d _p_e_p_p_e_r_o_n_i PROCEDURE (1) Fry together the ground beef, ontion, garlic, and some salt until the beef is browned. (2) Meanwhile in a large kettle, mix together the tomato sauce, green chilies, and tomatoes and heat over low heat. (3) When the hamburger is done, mix in with tomato sauce mixture. Add the spices, salt, and sugar, stir well, and adjust ingredients to taste. It will taste hotter later than it does now. (4) Simmer for about 1.5 hours, and then add beans and pepperoni. Simmer for 30 minutes longer. Serve over rice, topped with shredded cheddar cheese. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 3 hours of intermittent attention. _P_r_e_c_i_s_i_o_n: approximate measurement OK. 317 CHILI-4 21 May 86 USENET Cookbook CONTRIBUTOR Steven A. Minneman Fujitsu America Inc, San Jose, Ca ihnp4!pesnta!fai!stevem Path: decwrl!recipes From: devine@vianet (Bob Devine) Newsgroups: mod.recipes Subject: RECIPE: Capitol [sic] punishment chili Message-ID: <5291@decwrl.DEC.COM> Date: 12 Sep 86 03:30:29 GMT Sender: recipes@decwrl.DEC.COM Organization: ViaNetix Inc., Boulder, Colorado Lines: 97 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 318 5 Jun 86 CHILI-5(M) USENET Cookbook CAPITOL PUNISHMENT CHILI CHILI-5 - World champion Texas red chili This recipe comes from Bill Pfeiffer. He won the 1980 and 1982 World Chili Cookoff and took first place in the International Chili Society's 14th annual World Championship Chili Cookoff with it. Pfeiffer calls this recipe ``Capitol Punishment Chili'' because he won his first attempt at a chili cookoff in Washington, DC. Texas red chili has no beans... INGREDIENTS (serves 25) 15 ml _o_r_e_g_a_n_o 30 ml _p_a_p_r_i_k_a 30 ml _M_S_G 140 ml _c_h_i_l_i _p_o_w_d_e_r (light) 60 ml _c_u_m_i_n 60 ml _b_e_e_f _b_o_u_i_l_l_o_n (instant crushed) 60 ml _c_u_m_i_n 750 ml _b_e_e_r 500 ml _w_a_t_e_r 2 kg _e_x_t_r_a _l_e_a_n _c_h_u_c_k (ground for chili) 1 kg _e_x_t_r_a _l_e_a_n _p_o_r_k (ground for chili) 500 g _e_x_t_r_a _l_e_a_n _c_h_u_c_k (cut into 5-mm cubes) 2 _l_a_r_g_e _o_n_i_o_n_s, finely chopped 125 ml _o_i_l _o_r _k_i_d_n_e_y _s_u_e_t 5 ml _m_o_l'_e, powdered 15 ml _s_u_g_a_r 5 ml _c_o_r_i_a_n_d_e_r 5 ml _h_o_t _p_e_p_p_e_r _s_a_u_c_e 125 ml _t_o_m_a_t_o _s_a_u_c_e (1 can) 15 ml _m_a_s_a _h_a_r_i_n_a _s_a_l_t, to taste PROCEDURE (1) In a large pot add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer, and two cups of water. Let simmer. (2) In a separate skillet brown 750 g meat with 15 ml oil or kid- ney suet until meat is light brown. (3) Drain and add to simmering spices. (4) Continue until all meat has been added. (5) Saut'e finely chopped onions and garlic in 15 ml oil or kidney suet. (6) Add to spices and meat mixture. Add water as needed. Simmer 319 CHILI-5 5 Jun 86 USENET Cookbook two hours. (7) Add mol'e, sugar, coriander, Louisiana Red Hot sauce, and tomato sauce. Simmer 45 minutes. (8) Dissolve masa harina in warm water and add to chili. Add salt to taste. Simmer 30 minutes. NOTES I use Durkee's Louisiana Red Hot sauce. Probably your favorite brand of beer is ok. Pfeiffer's ICS-winning recipe uses Budweiser because they sponsored the contest. For hotter chili, add additional _L_o_u_i_s_i_a_n_a _R_e_d _H_o_t sauce to taste. This chili is a great dish if you have a LOT of time. Note well the amount of time called for in each simmering step. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 4-5 hours. _P_r_e_c_i_s_i_o_n: approximate measure- ment OK. CONTRIBUTOR Bob Devine ViaNetix Inc., Boulder, Colorado {ihnp4, decvax}!stcvax!nbires!vianet!devine Path: decwrl!reid From: pat@rruxqq (Pat M. Iurilli) Newsgroups: mod.recipes Subject: RECIPE: Hearty chili Message-ID: <6002@decwrl.DEC.COM> Date: 17 Oct 86 16:45:16 GMT Sender: reid@decwrl.DEC.COM Organization: Bell Communications Research, Piscataway, NJ Lines: 46 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 320 26 Jun 86 CHILI-6(M) USENET Cookbook HEARTY CHILI CHILI-6 - A hearty, hot and tasty chili INGREDIENTS (serves 6) 500 g _g_r_o_u_n_d _b_e_e_f 1 kg _o_n_i_o_n_s, sliced 4-6 _g_a_r_l_i_c _c_l_o_v_e_s, minced 180 ml _t_o_m_a_t_o _p_a_s_t_e (or use 250 ml cream of tomato soup) 1.2 kg _k_i_d_n_e_y _b_e_a_n_s 100 g _c_a_n_n_e_d _g_r_e_e_n _c_h_i_l_i _p_e_p_p_e_r_s, chopped (2 cans) 30 ml _c_h_i_l_i _p_o_w_d_e_r 7-10 ml _o_r_e_g_a_n_o 60 ml _o_i_l PROCEDURE (1) Saut'e onions in oil. (2) Add ground beef and cook until brown. (3) Add remaining ingredients including liquid from kidney beans. (4) Simmer covered for 20 minutes, stirring occasionally. (You may need to add more water during simmering.) RATING _D_i_f_f_i_c_u_l_t_y: Easy. _T_i_m_e: 30 minutes preparation, 20 minutes cooking _P_r_e_- _c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Pat M. Iurilli Bell Communications Research Piscataway, NJ {allegra, ihnp4, topaz}!rruxqq!pat Path: decwrl!recipes From: ins_ajbh@jhunix.bitnet (James B. Houser) Newsgroups: alt.gourmand Subject: RECIPE: Chernobyl chili (easy high-energy microwave chili) Message-ID: <12136@decwrl.DEC.COM> Date: 20 Nov 87 06:14:11 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Johns Hopkins University, Baltimore, Maryland, USA Lines: 90 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of 321 CHILI-6 26 Jun 86 USENET Cookbook the USENET Community Trust or the original contributor. 322 10 Aug 87 CHILI-7(M) USENET Cookbook CHERNOBYL-CHILI CHILI-7 - High-energy microwave chili Microwaves and chili make a superb match, especially for lazy chili lovers like me. This version is for a mixed crowd. True chili fiends should see the notes at the end. INGREDIENTS (Serves 8-12) 2 kg _g_r_o_u_n_d _b_e_e_f 3 _l_a_r_g_e _o_n_i_o_n_s, diced. 80 g _g_r_e_e_n _p_e_p_p_e_r, diced 6 _g_a_r_l_i_c _c_l_o_v_e_s, pressed 1 kg _c_r_u_s_h_e_d _t_o_m_a_t_o_e_s (use standard canned tomatoes) 500 g _w_h_o_l_e _t_o_m_a_t_o_e_s, cut up (canned or fresh) 180 g _t_o_m_a_t_o _p_a_s_t_e 1 kg _l_i_g_h_t _r_e_d _k_i_d_n_e_y _b_e_a_n_s, not drained (3 standard-size cans) 30 ml _b_r_o_w_n _s_u_g_a_r 50 ml _w_h_i_t_e _s_u_g_a_r 60 ml _c_h_i_l_i _p_o_w_d_e_r 10 ml _M_S_G (_m_o_n_o_s_o_d_i_u_m _g_l_u_t_a_m_a_t_e) 10 ml _c_r_u_s_h_e_d _r_e_d (_c_a_y_e_n_n_e) _p_e_p_p_e_r 5 ml _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 5 ml _s_a_l_t 50 ml _b_a_c_o_n _g_r_e_a_s_e _w_a_t_e_r _o_r _b_e_e_r, as needed _g_a_r_l_i_c _p_o_w_d_e_r, as needed PROCEDURE (1) In a large microwave container, brown meat, onions, green pepper, and garlic for 15 minutes on full power. Drain off and reserve a cup or two of liquid. Break up any remaining large chunks of meat. (2) Add remaining ingredients except tomato paste and cook on full power for 30 minutes covered. Stir and taste. (3) Cook for 1 hour at 70% power, uncovered. Stir and taste at half hour intervals. Add water as necessary. (4) Add tomato paste and reserved meat liquid. Cook 30 minutes at 60% power, uncovered. Stir and taste. The chili is done and can be served directly or decanted into a crock pot to simmer. (5) Serve with shredded cheddar cheese, tabasco sauce, diced onions, hot chili oil, red pepper flakes, and hot dogs with rolls. Your guests can microwave their own hot dogs and top them with chili and cheese!!! 323 CHILI-7 10 Aug 87 USENET Cookbook NOTES For true CHERNOBYL-Class 20 megaton SS-19 chili, double the pepper, chili powder and MSG and add 30 minutes to the cooking in step 3. Serve with Pepski. People who are worried about MSG, bacon grease or radiation should not be eating chili in the first place. Yes, it will make an incredible mess in your microwave oven. The most likely things you will need to add at the testing points are salt, sugar, and maybe garlic powder. The chili will thicken up in the microwave so be sure to add enough water to keep it soupy until the last phase. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 2-3 hours in microwave. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Jim Houser (JABBA) Johns Hopkins University, Baltimore, Maryland, USA ins_ajbh@jhunix.bitnet Path: decwrl!recipes From: jeff@rtech (Jeff Lichtman) Newsgroups: mod.recipes Subject: RECIPE: Chili-bean soup Message-ID: <5711@decwrl.DEC.COM> Date: 3 Oct 86 03:36:14 GMT Sender: recipes@decwrl.DEC.COM Organization: Relational Technology Inc., Alameda CA Lines: 89 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 324 14 Mar 86 CHILI-BEAN(M) USENET Cookbook CHILI BEAN SOUP CHILI-BEAN - A variation of chili con carne with beans I got this recipe from _A _P_r_i_m_e_r _o_n _B_e_a_n _C_o_o_k_e_r_y by the _C_a_l_i_f_o_r_n_i_a _D_r_y _B_e_a_n _C_o_u_n_c_i_l and other organizations. INGREDIENTS (Makes 1.5 l) 500 g _p_i_n_k, _r_e_d, _o_r _p_i_n_t_o _b_e_a_n_s 4 l _b_o_i_l_i_n_g _w_a_t_e_r 5 ml _g_a_r_l_i_c _s_a_l_t 5 ml _o_n_i_o_n _s_a_l_t 1 ml _t_h_y_m_e 1 ml _m_a_r_j_o_r_a_m 300 ml _b_e_e_f _o_r _c_h_i_c_k_e_n _b_r_o_t_h 500 g _s_t_e_w_e_d _t_o_m_a_t_o_e_s 50 ml _c_h_i_l_i _p_o_w_d_e_r (or 200 to 300 ml green chili salsa) PROCEDURE (1) Rinse and wash beans. Soak using either slow soak or quick soak. For slow soak, submerge beans in 1.5 l of cold water salted to taste and soak 6-8 hours or overnight, unrefri- gerated. For quick soak, submerge beans in 1.5 to 2 l of hot water salted to taste. Bring to a boil, boil 3 minutes, remove from heat, and soak 1 hour. Whichever method you choose, make sure you use a pot large enough to let the beans expand 21/2 times, and drain and rinse the beans after soak- ing. (2) Put the beans in a large pot. Add boiling water, garlic, onion, salt, thyme, and marjoram. Cover and simmer until the beans are tender (21/2 to 3 hours). Don't let beans boil dry. Add hot water as needed. (3) Spoon out 3 cups of the cooked beans to use another day in another way. Mash the rest of the beans with their liquid. Add remaining ingredients, plus 250 ml of hot water. Heat at least 10 minutes to blend flavors. NOTES I'm not sure why the recipe doesn't call for you to cook a smaller quan- tity of beans, rather than spooning out the cooked beans. The pamphlet says that you can make the excess beans into a salad by covering them with French dressing and refrigerating. I think they're trying to sell more beans. Chili powder is a spice from Texas and Mexico consisting mainly of ground dried chili peppers. Green chili salsa is a Mexican condiment made from hot green chilies, onions, vinegar, salt, and other ingredients. 325 CHILI-BEAN 14 Mar 86 USENET Cookbook The slow soak method gives beans a better texture. Since these beans will be mashed, it won't make much difference, unless you're concerned about those 3 extra cups of cooked beans you will make into a salad. RATING _D_i_f_f_i_c_u_l_t_y: Easy _T_i_m_e: 3 to 31/2 hours when done by the quick-soak method, overnight if slow-soak. _P_r_e_c_i_s_i_o_n: No need to measure. CONTRIBUTOR Jeff Lichtman Relational Technology, Inc., Alameda, CA {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff "Saints should always be judged guilty until they are proved innocent.." Path: decwrl!recipes From: rhorn@infinet (Rob Horn) Newsgroups: mod.recipes Subject: RECIPE: Chinese spaghetti Message-ID: <8321@decwrl.DEC.COM> Date: 27 Feb 87 08:50:42 GMT Sender: recipes@decwrl.DEC.COM Organization: Infinet, North Andover, Massachusetts, USA Lines: 91 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 326 1 Aug 86 CHINESE-SPAGH(M) USENET Cookbook CHINESE SPAGHETTI CHINESE-SPAGH - The original Chinese spaghetti This recipe is an interesting variation from the usual restaraunt chinese food. When I learned this dish, I realized that this was the origin of the Italian pasta dishes. It still serves as a reminder that there is a huge variety of Northern Chinese dishes that use wheat-based starches instead of rice. INGREDIENTS (serves 6-8) 250 g _b_e_a_n _s_p_r_o_u_t_s 30 g _p_e_a_s (fresh or frozen) per person 1 _c_u_c_u_m_b_e_r 3 _e_g_g_s 25 g _g_r_e_e_n _o_n_i_o_n_s, chopped 100 g _C_h_i_n_e_s_e _n_o_o_d_l_e_s (or linguine) per person. 500 g _l_e_a_n _p_o_r_k _o_r _b_e_e_f, chopped into small pieces 5 ml _c_r_u_s_h_e_d _g_i_n_g_e_r 5 g _g_r_e_e_n _o_n_i_o_n finely chopped 12 cl _c_h_i_c_k_e_n _b_r_o_t_h 75 ml _s_w_e_e_t _b_e_a_n _s_a_u_c_e or hoisin sauce 50 ml _s_o_y _s_a_u_c_e 15 ml _C_h_i_n_e_s_e _r_i_c_e _w_i_n_e 5 g _s_u_g_a_r (omit if hoisin sauce was used) 2.5 ml _M_S_G 15 ml _s_e_s_a_m_e _s_e_e_d _o_i_l PROCEDURE (SAUCE) To prepare the meat sauce: (1) Heat 50 ml oil in wok, brown the ginger and green onion, then add meat and brown together. (2) Mix together the bean (or hoisin) and soy sauces, add this mixture to the meat, and stir fry briefly. Then add rice wine, sugar, MSG, and sesame oil. (3) Add the chicken broth and simmer for about 3 minutes, until the sauce becomes thick and shiny. Put mixture in a serving bowl and set aside. PROCEDURE (GARNISHES) (1) Boil bean sprouts for 1 minute, drain, and put in serving bowl. (2) Warm peas and put in a serving bowl. (3) Cut cucumber into very fine strips, or grate. Place in serv- ing bowl. 327 CHINESE-SPAGH 1 Aug 86 USENET Cookbook (4) Scramble eggs, fry into very thin pancakes, and cut into thin strips. PROCEDURE (TO SERVE) (1) Cook noodles in boiling water for 3 minutes; drain. If you are preparing this dish ahead, rinse with cold water, drain, and add 15 ml sesame seed oil and mix well. (2) Serve about hot or cold noodles in a bowl, then add the gar- nishes and meat sauce to taste. NOTES This dish can be prepared a day ahead and served cold. The selection of vegetables in the garnish is pretty arbitrary. All kinds of vegetable combinations are good. The only rule is that they should all be cut into thin strips. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 1-2 hours (lots of preparation, little cooking). _P_r_e_c_i_s_i_o_n: Measure the sauce ingredients. CONTRIBUTOR Rob Horn Infinet, North Andover, Massachusetts, USA {decvax, seismo!harvard}!wanginst!infinet!rhorn Path: decwrl!recipes From: mike@wisdom.BITNET (Mike Trachtman) Newsgroups: mod.recipes Subject: RECIPE: Chocolate fantasy Message-ID: <4398@decwrl.DEC.COM> Date: 25 Jul 86 03:40:31 GMT Sender: recipes@decwrl.DEC.COM Organization: Weizmann Institute, Rehovot, Israel Lines: 67 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 328 20 May 86 CHOC-CAKE-1(D) USENET Cookbook CHOCOLATE FANTASY CAKE CHOC-CAKE-1 - A no-bake chocolate cake This is a very simple, quick, no-bake cake for those of us who hate get- ting near an oven, but like delightful cheese cakes. This recipe is originally from the _Y_e_d_i_o_t _A_c_h_r_o_n_o_t (Latest News) newspaper supplement here in Israel. It should be prepared a day or two before you intend to eat it, so that the flavoring fills out. Definitely not for people on a diet. INGREDIENTS (Serves 6-8) CAKE 500 g _t_e_a _b_i_s_c_u_i_t_s (dry cookies) 50 ml _l_i_q_u_e_u_r (chocolate or coffee flavored) 50 ml _b_r_a_n_d_y 600 ml _c_r_e_a_m 750 ml _m_i_l_k 3 pkgs _i_n_s_t_a_n_t _c_h_o_c_o_l_a_t_e _p_u_d_d_i_n_g 0.5 ml _s_a_l_t FROSTING 100 g _b_i_t_t_e_r_s_w_e_e_t _c_h_o_c_o_l_a_t_e 100 g _m_i_l_k _c_h_o_c_o_l_a_t_e PROCEDURE (1) Arrange a layer of biscuits at the bottom of a large baking pan. (2) Mix the brandy and liqueur in a small container, and pour on top of the biscuits. (3) Whip the cream, milk, pudding and salt until the mixture is thick. (4) Pour the mixture on top of the biscuits. Chill well. (5) When the cream is cold, prepare the frosting by grating the chocolate onto the top of the cake. Refrigerate before serv- ing. NOTES You can replace the milk and cream with 750 gm of 9% milkfat cheese. This is a product sold in Israel. The nearest equivalent in North Amer- ica is is sour cream. If you do this, replace the pudding with 125ml of chocolate syrup. If you are not a chocolate lover, you may replace the chocolate pudding with vanilla pudding (or with vanilla extract if you are using the 9% cheese) 329 CHOC-CAKE-1 20 May 86 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, several hours chilling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Mike Trachtman Weizmann Institute, Rehovot, Israel mike@wisdom.BITNET Path: decwrl!recipes From: alicia@unsw (Alicia Parmiter) Newsgroups: mod.recipes Subject: RECIPE: Chocolate cake Message-ID: <7588@decwrl.DEC.COM> Date: 16 Jan 87 04:45:16 GMT Sender: recipes@decwrl.DEC.COM Organization: University of NSW, Australian Graduate School of Management Lines: 74 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 330 10 Jun 86 CHOC-CAKE-2(D) USENET Cookbook QUICK CHOCOLATE CAKE CHOC-CAKE-2 - Dangerously delicious chocolate cake INGREDIENTS (1 cake) CAKE MIXTURE 175-200 g _s_e_l_f-_r_a_i_s_i_n_g _f_l_o_u_r 250 g _c_a_s_t_e_r _s_u_g_a_r, or white sugar chopped in the blender 50 g _c_o_c_o_a, (Use more if you like) 2 g _b_i_c_a_r_b_o_n_a_t_e _o_f _s_o_d_a 1 g _s_a_l_t 2 _e_g_g_s 250 ml _m_i_l_k 120 g _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 2 ml _v_a_n_i_l_l_a TOPPING 300 ml _c_r_e_a_m, whipped with a little icing sugar 100 g _c_o_o_k_i_n_g _c_h_o_c_o_l_a_t_e 15 g _c_o_p_h_a _n_u_t_s PROCEDURE (1) Sift the dry ingredients together in a mixing bowl. Soften the butter and add with the milk and vanilla to dry ingredients. (2) Beat for 2 mins with a wooden spoon or until smooth. Add eggs and beat another 2 mins. (3) Pour into a 20 cm round cake tin (I find the collapsible type best). Cook in a moderate 180 deg. C oven for 1 hour. (4) Turn the cooled cake over, slice into two layers and fill with cream. Melt chocolate with copha (do not burn) and pour over cake, dribbling it down the side. Decorate with almonds, pecans or walnuts. NOTES Self-raising flour is popular in Britain and Australia, and hard to find in North America. Substitute 200 g of ordinary all-purpose flour with 2.5 ml of salt and 15 ml of baking powder mixed in. The North American equivalent of caster sugar is ``granulated sugar''. There is no equivalent of copha, but a mixture of butter and coconut is better than nothing. Crisco has the right cooking properties to substitute for copha, but the wrong flavor. You can pour a little Grand Marnier into the cake before spreading the cream in the middle, but it doesn't need it. 331 CHOC-CAKE-2 10 Jun 86 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 10 minutes preparation, 1 hour cooking, 1 hour to cool and 5 minutes decorating. 5 minutes to eat. _P_r_e_c_i_s_i_o_n: Measure the ingredients, though the cocoa and cream are not critical. CONTRIBUTOR Alicia Parmiter Australian Graduate School of Management, Uni of New South Wales alicia@agsm.unsw.oz seismo!munnari!agsm.unsw.oz!alicia Path: decwrl!recipes From: aviva@excelan (Aviva Garrett) Newsgroups: mod.recipes Subject: RECIPE: rich chocolate cake Message-ID: <7882@decwrl.DEC.COM> Date: 30 Jan 87 04:49:49 GMT Sender: recipes@decwrl.DEC.COM Organization: Excelan, Inc., San Jose, California, USA Lines: 87 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 332 27 Oct 86 CHOC-CAKE-3(D) USENET Cookbook FRENCH CHOCOLATE LAYER CAKE CHOC-CAKE-3 - A decadently rich chocolate cake My mother got this recipe from a radio show about ten years ago. She was intrigued because the cake contains no flour. It is definitely for cho- coholics. Although it is a two-layer cake, it is only about 7-10 cm thick when it's done, and has the consistency and density of a chocolate candy bar. It can be frozen if you find it too much to eat at one time. INGREDIENTS (one cake) CAKE 10 ml _i_n_s_t_a_n_t _e_s_p_r_e_s_s_o _c_o_f_f_e_e 60 ml _h_o_t _w_a_t_e_r 200 g _s_e_m_i_s_w_e_e_t _c_h_o_c_o_l_a_t_e 60 g _b_i_t_t_e_r _c_h_o_c_o_l_a_t_e 4 _e_g_g_s, separated 120 g _b_u_t_t_e_r 125 g _s_u_g_a_r 1 ml _c_r_e_a_m _o_f _t_a_r_t_a_r 120 g _s_i_f_t_e_d _c_o_r_n _s_t_a_r_c_h FROSTING 10 ml _i_n_s_t_a_n_t _e_s_p_r_e_s_s_o _c_o_f_f_e_e 200 g _s_e_m_i_s_w_e_e_t _c_h_o_c_o_l_a_t_e 60 g _b_i_t_t_e_r _c_h_o_c_o_l_a_t_e 30 g _b_u_t_t_e_r PROCEDURE (1) Combine espresso, hot water, semisweet chocolate, and bitter chocolate in double boiler filled with hot water and cover. Without applying additional heat, melt the chocolate. (2) Butter two layer-cake pans, lay a sheet of waxed paper in each, and dust the pans with flour. (The pans should be able to hold 1 liter each.) (3) Beat the egg yolks and then gradually add 125 g of sugar until the yolks are thick and lemon colored. (4) Beat butter into the chocolate mixture. Add the chocolate mixture to the egg yolks and stir. (5) Beat the egg whites until foamy. Add the cream of tartar, and then gradually add up to 25 g sugar. (6) Add the sifted corn starch gradually to the chocolate mixture, alternating with the egg whites. The corn starch and egg whites should be folded in to the chocolate mixture. 333 CHOC-CAKE-3 27 Oct 86 USENET Cookbook (7) Pour half the batter into each cake pan. (8) Bake on the lower middle level of a preheated 175 deg. C oven until set on the sides. (9) Cool the cake in the pan, and then turn out onto a serving dish. (10) Combine the icing ingredients and make the icing as per Step 1. Ice the cake as you would a normal layer cake. RATING _D_i_f_f_i_c_u_l_t_y: difficult. _T_i_m_e: 2 hours. _P_r_e_c_i_s_i_o_n: precise measurement important. CONTRIBUTOR Aviva Garrett Santa Cruz, California, USA Excelan, Inc., San Jose, California ucbvax!mtxinu!excelan!aviva Path: decwrl!recipes From: rob@mugeneral (Robert Robson) Newsgroups: mod.recipes Subject: RECIPE: Chocolate nut cake Message-ID: <8162@decwrl.DEC.COM> Date: 20 Feb 87 04:29:11 GMT Sender: recipes@decwrl.DEC.COM Organization: McGill University, Montreal, P.Q., Canada Lines: 63 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 334 9 Dec 86 CHOC-CAKE-4(D) USENET Cookbook CHOCOLATE NUT CAKE CHOC-CAKE-4 - A no-bake graham cracker chocolate cake. This is a delicious, easy-to-make cake that everyone enjoys. It came from an East Indian friend of mine who said it had been in the family. It seems western so I am uncertain of its origins. INGREDIENTS (Makes 1 cake) 125 g _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 130 g _i_c_i_n_g _s_u_g_a_r 2 _l_a_r_g_e _e_g_g_s 125 g _c_a_s_h_e_w_s _o_r _a_l_m_o_n_d_s 25 g _c_o_c_o_a 250 g _g_r_a_h_a_m _c_r_a_c_k_e_r_s _m_i_l_k 4 ml _v_a_n_i_l_l_a PROCEDURE (1) Cream together the butter and sugar. (2) Chop the nuts and roast if desired. (3) Soak the crackers in the milk until they are soft but have not turned to mush. (4) Dissolve cocoa in 30 ml milk, and add this and the nuts to the creamed butter/sugar mixture. (5) Separate the eggs and set the whites aside. To the creamed mixture add the yolks and vanilla and beat. (6) Whip the whites until stiff peaks form, then fold this into the mixture. (7) Line a 22-cm square pan with a layer of crackers, mixture, and crackers. Top with the remaining mixture and set in the refrigerator until hard. NOTES Depending on how you want the texture of the cake you can soak the crackers until they are slightly softened or until they fall apart. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 30 minutes preparation, several hours chilling. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Rob Robson School of Computer Science, McGill University, Montreal, P.Q., Canada musocs!mugeneral!rob@eddie.mit.edu 335 CHOC-CAKE-4 9 Dec 86 USENET Cookbook seismo!watmath!watcgl!onfcanim!musocs!mugeneral!rob Path: decwrl!recipes From: aviva@excelan.uucp (Aviva Garrett) Newsgroups: alt.gourmand Subject: RECIPE: Chocolate layer cake Message-ID: <14150@decwrl.DEC.COM> Date: 23 Jul 88 09:44:14 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Excelan, Inc., San Jose, California, USA Lines: 63 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. The recipes are for chocolate layer cake (which, with my chocolate mousse as frosting, was our wedding cake) and shortbread cookies. 336 16 Oct 87 CHOC-CAKE-5(D) USENET Cookbook CHOCOLATE LAYER CAKE CHOC-CAKE-5 - A moist 2-layer chocolate layer cake This was our wedding cake. INGREDIENTS (serves 8) 250 g _s_u_g_a_r 55 g _c_o_c_o_a 120 ml _b_o_i_l_i_n_g _w_a_t_e_r 120 g _s_h_o_r_t_e_n_i_n_g 2 _e_g_g_s 10 ml _v_a_n_i_l_l_a 200 g _s_i_f_t_e_d _c_a_k_e _f_l_o_u_r 5 ml _b_a_k_i_n_g _s_o_d_a 150 ml _b_u_t_t_e_r_m_i_l_k PROCEDURE (1) Preheat oven to 175 deg. C. Combine 100 g sugar with cocoa and boiling water, and cook over a low heat, stirring con- stantly, until the mixture is glossy. Cool. (2) Cream the shortening and eggs with the remaining sugar. Add the cocoa mixture and the vanilla. (3) Add the dry ingredients and the buttermilk alternately. (4) Bake in 2 greased layer pans at 175 deg. C for 30-35 minutes. (5) Frost the cake with your favorite frosting (see note below). NOTES For the frosting on our wedding cake, we used the chocolate mousse fil- ling described in MOUSSE-CHOC-1. You can also make this as a single-layer cake. Just bake it a few minutes longer, as it is thicker. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes preparation, 1 hour baking and cool- ing and frosting. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Aviva Garrett Santa Cruz, CA Excelan, Inc., San Jose, California, USA {sun,3comvax}!excelan!aviva From: sks@ilunix (Sam Spitzner) Newsgroups: mod.recipes Subject: RECIPE: Chewy chocolate-chip cookies Date: 21 Dec 85 06:46:35 GMT 337 CHOC-CAKE-5 16 Oct 87 USENET Cookbook Organization: Illinois Bell, Chicago, Illinois Approved: reid@glacier.ARPA Copyright (C) 1985 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 338 10 DEC 85 CHOC-CHIP-1(D) USENET Cookbook CHEWY CHOCOLATE CHIP COOKIES CHOC-CHIP-1 - Chocolate chip cookies like Mrs. Fields makes These cookies are a combination of oatmeal and chocolate chip. They are very rich, but very tasty. The recipe was obtained from a friend of a friend, who supposedly paid a large amount of money for it. However, the cookies do not taste exactly the same as the name brand. INGREDIENTS (Yield approximately 60) 450 g _b_u_t_t_e_r 380 g _s_u_g_a_r (granulated white) 400 g _b_r_o_w_n _s_u_g_a_r (dark brown) 4 _e_g_g_s (large-use 5 if medium) 10 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 400 g _f_l_o_u_r (sift before measuring) 250 g _r_o_l_l_e_d _o_a_t_s (oatmeal), powdered finely. 5 ml _s_a_l_t 10 ml _b_a_k_i_n_g _s_o_d_a 10 ml _b_a_k_i_n_g _p_o_w_d_e_r 700 g _c_h_o_c_o_l_a_t_e _c_h_i_p_s (being a purist, I prefer Toll House morsels) 225 g _c_h_o_c_o_l_a_t_e _b_a_r, finely grated. 400 g _c_h_o_p_p_e_d _n_u_t_s (I prefer walnuts, but you can use your favorite type.) PROCEDURE (1) Preheat oven to 190 deg. C. (2) Cream together the butter and the sugars. (3) Sift together flour, oatmeal, salt, baking soda, baking powder, and shredded chocolate bar. (4) Add eggs and vanilla to creamed sugar and butter, then mix all ingredients together. (5) Mix chocolate chips and nuts into mixture. (6) Drop by onto ungreased cookie sheet in small drops. (7) Bake 6 minutes or until done. NOTES A blender works very well to powder the oats and the chocolate bar. The blender chops the oatmeal finer than a food processor. The powdered chocolate bar should melt at the touch of your fingers. I prefer my cookies just barely done, so that they remain chewy. If you want to send your taste buds into heaven, butter the cookies as they come out of the oven (still hot), and eat them still warm with a glass of cold milk. 339 CHOC-CHIP-1 10 DEC 85 USENET Cookbook Note that cocoa is not the same thing as a shredded chocolate bar. Note also that oatmeal is not the same thing as quick-cooking oats or instant oatmeal. Oatmeal means ``rolled oats,'' such as Quaker oats. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Sam Spitzner Illinois Bell, Chicago, Illinois Email address: ihnp4!ilunix!sks Snail address: 225 W. Randolph, HQ17B, Chicago, Il. 60606 From: Bjork@SCORE (Steve Bjork) Newsgroups: mod.recipes Subject: RECIPE: Steve's chocolate chip cookies Date: 21 Feb 86 05:12:00 GMT Organization: Stanford University, CSD computer facilities Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 340 8 Feb 86 CHOC-CHIP-2(D) USENET Cookbook STEVE'S CHOCOLATE CHIP COOKIES CHOC-CHIP-2 - Rich, thick, crunchy chocolate chip cookies INGREDIENTS (makes 2 dozen) 225 g _b_u_t_t_e_r (2 sticks) 300 g _d_a_r_k _b_r_o_w_n _s_u_g_a_r 2 _e_g_g_s 10 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 250 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 5 ml _b_a_k_i_n_g _s_o_d_a 500 g _c_h_o_c_o_l_a_t_e _c_h_i_p_s PROCEDURE (1) Preheat oven to 190 deg. C. (2) Cream butter and sugar in a mixing bowl until creamy. Spend some time and make sure it is well mixed. (3) Add eggs and vanilla, and mix well. (4) Add flour and soda, again mixing well. (5) Add chocolate chips. If it doesn't look like enough, then add some more. (6) Make big, thick cookies, big enough so that you get only 2 dozen of them out of this recipe. Put them on a lightly- greased baking sheet. (7) Put the cookies in the oven, close the door quickly, and turn the heat down to 175 deg. C. Bake for 10 minutes. NOTES The use of real ingredients instead of imitation ingredients cannot be overemphasized. Chocolate-flavored chips, margarine, vanilla flavoring, and other such atrocities will completely destroy this recipe. I use Challenge butter and Ghirardelli chocolate. RATING _D_i_f_f_i_c_u_l_t_y: easy if you have a machine that can cream sugar and butter, moderate otherwise. _T_i_m_e: 10 minutes preparation, 10 minutes cooking, 10 minutes cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Steve Bjork (the Atomic Penguin) Stanford University, Computer Science Department Bjork@SCORE.STANFORD.EDU Relay-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site decwrl.DEC.COM Posting-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site decwrl.DEC.COM Path: decwrl!reid 341 CHOC-CHIP-2 8 Feb 86 USENET Cookbook From: curran@dec-euclid (Karen Curran) Newsgroups: mod.recipes Subject: RECIPE: Chocolate brown sugar cookies Message-ID: <2286@decwrl.DEC.COM> Date: 11 Apr 86 05:30:52 GMT Date-Received: 11 Apr 86 05:30:52 GMT Sender: reid@decwrl.DEC.COM Organization: Digital Equipment Corp, Massachusetts Lines: 55 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 342 30 Jun 85 CHOC-CHIP-3(D) USENET Cookbook CHOCOLATE BROWN SUGAR COOKIES CHOC-CHIP-3 - Chocolate chip cookies with honey and brown sugar INGREDIENTS (Makes about 3 dozen) 100 g _b_r_o_w_n _s_u_g_a_r 250 g _b_u_t_t_e_r 80 ml _h_o_n_e_y 1 _l_a_r_g_e _e_g_g 2 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 110 g _f_l_o_u_r (glass measuring cup filled to the top) 2.5 ml _b_a_k_i_n_g _s_o_d_a 350 g _c_h_o_c_o_l_a_t_e _c_h_i_p_s PROCEDURE (1) Preheat oven to 190 deg. C. Cream together the butter and the brown sugar, add egg and vanilla. Mix well. Add honey. (2) Measure flour and baking soda (I usually just mix the soda in with the flour.) (3) Add flour and soda to batter a little at a time, and mix. (4) Add chocolate chips. (5) Drop by spoonfuls onto an ungreased cookie sheet and bake for 5-8 minutes at 190 deg. C. NOTES For those of you who like your cookies warm! I always make up only enough to eat, and store the batter in the fridge. You can substitute margarine for the butter if you want. RATING _D_i_f_f_i_c_u_l_t_y: easy, though creaming butter and sugar without a food pro- cessor is tedious. _T_i_m_e: 10 minutes preparation, 10 minutes cooking and cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Karen Curran Digital Equipment Corporation decwrl!rhea!euclid!curran curran@euclid.DEC (EUCLID::CURRAN on DEC VMS systems) Relay-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site decwrl.DEC.COM Posting-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site decwrl.DEC.COM Path: decwrl!reid From: mike@pixar (Mike Hawley) Newsgroups: mod.recipes Subject: RECIPE: Traditinal chocolate-chip cookies Message-ID: <2287@decwrl.DEC.COM> 343 CHOC-CHIP-3 30 Jun 85 USENET Cookbook Date: 11 Apr 86 05:31:03 GMT Date-Received: 11 Apr 86 05:31:03 GMT Sender: reid@decwrl.DEC.COM Organization: The Droid Works, San Rafael CA Lines: 71 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 344 12 Jan 85 CHOC-CHIP-4(D) USENET Cookbook CHOCOLATE-CHIP COOKIES CHOC-CHIP-4 - Cookies like what Mom should have made There is no substitute for chocolate-chip cookies, warm out of the oven, washed down with cold milk. This is Mom's recipe, and Mom's Mom's recipe. This is also _N_e_s_t_l'_e'_s ``Toll House'' recipe, and the _J_o_y _o_f _C_o_o_k_i_n_g ``Chocolate-Chip Drop Cookies'' recipe, etc, which is no coin- cidence. This is the default recipe. This is not Mrs. Field's recipe. If you want Mrs. Field's, use a shopping mall; if you want simple, elegant, timeless chocolate-chip cookies, use this recipe. INGREDIENTS (12 big cookies) 115 g _f_l_o_u_r 2 ml _s_a_l_t 2.5 ml _b_a_k_i_n_g _s_o_d_a 100 g _b_u_t_t_e_r, _s_o_f_t_e_n_e_d (1 stick) 60 g _w_h_i_t_e _s_u_g_a_r 60 g _b_r_o_w_n _s_u_g_a_r 2.5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 1 _l_a_r_g_e _e_g_g 175 g _N_e_s_t_l_e'_s _c_h_o_c_o_l_a_t_e _c_h_i_p_s (1 package). PROCEDURE (1) Preheat oven to 190 deg. C. Sift flour, salt, baking soda together in a small bowl. (2) In another bowl, mix butter with two sugars, vanilla and egg until smooth. gradually mix dry stuff in with butter mixture. Mix in chocolate chips. (3) Put blobs of dough on ungreased cookie sheet. Bake at 190 deg. C for 8-10 minutes. NOTES _I_m_p_o_r_t_a_n_t: double all proportions above (always make 2x as much of these as the recipe calls for). Let's face it: small is beautiful, but big cookies are _b_e_t_t_e_r than small ones. All the printed recipes call for teeny cookies, dropped by teaspoonsful onto cookie sheets (yield 50). My ``blobs of dough'' are golf-ball sized, which makes healthy 3-4 inch cookies. I invariably make these on the spur of the moment, and so usually nuke the butter in a microwave to soften it up. I also occasionally cheat and soften up the butter/sugar mixture a tad in the oven. Try adding walnuts, macadamias, white chocolate, orange peel, butter- scotch chips, or mint-all these are welcome variations. But keep it simple. 345 CHOC-CHIP-4 12 Jan 85 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 20 minutes. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Mike Hawley, _u_c_b_v_a_x!_d_a_g_o_b_a_h!_m_i_k_e The Droid Works, San Rafael, California Path: decwrl!recipes From: mg@cidam.oz (Mike A. Gigante) Newsgroups: mod.recipes Subject: RECIPE: Chocolate crackles Message-ID: <4399@decwrl.DEC.COM> Date: 25 Jul 86 03:41:34 GMT Sender: recipes@decwrl.DEC.COM Organization: Royal Melbourne Inst. of Tech., Melbourne, Australia Lines: 44 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 346 21 May 86 CHOC-CRACKLES(D) USENET Cookbook CHOCOLATE CRACKLES CHOC-CRACKLES - A traditional Australian sweet snack Mention this recipe to an Australian abroad and he will instantly get homesick. INGREDIENTS (serves 6) 250 g _c_o_p_h_a 250 g _i_c_i_n_g _s_u_g_a_r 25 g _c_o_c_o_a 100 g _R_i_c_e _B_u_b_b_l_e_s 75 g _s_u_l_t_a_n_a_s (optional) PROCEDURE (1) Combine sifted icing sugar, cocoa, rice bubbles, and optional sultanas. (2) Melt copha and add to ingredients and mix thoroughly. (3) Spoon into paper cups and allow to set. NOTES Rice Bubbles are called Rice Krispies in North America. Icing sugar is confectioner's sugar. Sultanas are like raisins. Copha, it would appear, is utterly unavailable outside Australia. It is a partially-solidified shortening made of coconut oil. RATING _D_i_f_f_i_c_u_l_t_y: easy if you can get the ingredients. _T_i_m_e: 5 minutes preparation, 1 hour cooling. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Michael Gigante Royal Melbourne Institute of Technology, Melbourne Vic., Australia UUCP :...!seismo!munnari!cidam.oz!mg ARPA :mg%cidam.oz@seismo.css.gov CSNET:mg%cidam.oz@australia Path: decwrl!recipes From: tovah@cepu.uucp (Tovah Hollander) Newsgroups: mod.recipes Subject: RECIPE: Passover chocolate nut torte Message-ID: <9197@decwrl.DEC.COM> Date: 9 Apr 87 06:34:14 GMT Sender: recipes@decwrl.DEC.COM Organization: UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA Lines: 84 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust 347 CHOC-CRACKLES 21 May 86 USENET Cookbook Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 348 16 Mar 87 CHOC-NUT-TORTE(D) USENET Cookbook PASSOVER CHOCOLATE NUT TORTE CHOC-NUT-TORTE - Rich chocolate dessert for Passover This is the only Passover dessert I've ever tasted that is good enough to be making during the rest of the year as well (when you can use corn starch instead of the potato starch). INGREDIENTS (Serves 12-16) TORTE 180 g _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 150 g _s_u_g_a_r 7 _e_g_g_s, separated 120 g _b_i_t_t_e_r_s_w_e_e_t _c_h_o_c_o_l_a_t_e, melted and cooled 100 g _u_n_b_l_a_n_c_h_e_d _a_l_m_o_n_d_s, finely ground 2.5 ml _b_a_k_i_n_g _p_o_w_d_e_r 25 g _u_n_b_l_a_n_c_h_e_d _a_l_m_o_n_d_s, chopped ICING 4 _e_g_g_s, lightly beaten 2.5 ml _p_o_t_a_t_o _s_t_a_r_c_h 120 g _b_i_t_t_e_r_s_w_e_e_t _c_h_o_c_o_l_a_t_e, melted 120 g _m_a_r_g_a_r_i_n_e, softened 50 g _a_l_m_o_n_d_s, finely ground PROCEDURE (TORTE) (1) Cream the butter and gradually beat in the sugar until the mixture is light and creamy. (2) Beat in the yolks, one at a time. (3) Blend in the chocolate, and gently fold in the ground almonds mixed with the baking powder. (4) Beat the egg whites until stiff but not dry, then fold into the mixture. (5) Pour into a well-greased 25-cm springform pan. Bake about 30 minutes in an oven preheated to 175 deg. C degrees. (6) Allow to cool, then frost thickly with the icing and sprinkle with the chopped nuts. PROCEDURE (ICING) (1) Mix together the eggs, sugar and potato starch in the top of a double boiler. Heat over boiling water, stirring, until mix- ture thickens. Do not boil the mixture, and beware of ``scrambled eggs''! 349 CHOC-NUT-TORTE 16 Mar 87 USENET Cookbook (2) Cool, then stir in the chocolate. (3) Gradually beat in the butter, one tablespoon at a time. (4) Fold in the nuts until the mixture is thick enough to spread. NOTES If you don't have a springform pan for Passover, use an aluminum dispos- able cake pan and just strip off the sides when the cake has cooled. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 30 minutes preparation, 30 minutes baking, 5 minutes frosting. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Tovah Hollander UCLA Comprehensive Epilepsy Program, Los Angeles, California USA {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah Path: decwrl!recipes From: duane@anasazi (Duane Morse) Newsgroups: mod.recipes Subject: RECIPE: Chocolate pancakes Message-ID: <4397@decwrl.DEC.COM> Date: 25 Jul 86 03:39:32 GMT Sender: recipes@decwrl.DEC.COM Organization: International Anasazi, Inc., Phoenix, Arizona Lines: 58 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 350 28 May 86 CHOC-PANCAKES(D) USENET Cookbook CHOCOLATE PANCAKES CHOC-PANCAKES - Brownies in a skillet This recipe is based on a ``chocolate turtle'' recipe by Mae Rabenius from a cookbook produced by Faith United Methodist Church in Phoenix, Arizona. INGREDIENTS (40 pieces) 175 g _m_a_r_g_a_r_i_n_e 80 g _c_o_c_o_a 200 g _f_l_o_u_r 275 g _s_u_g_a_r 4 _e_g_g_s 10 ml _v_a_n_i_l_l_a 2.5 ml _s_a_l_t 125 ml _b_u_t_t_e_r _c_r_e_a_m _f_r_o_s_t_i_n_g PROCEDURE (1) Melt the margarine and mix with the cocoa. (2) In a small bowl, mix flour and salt. (3) In a large mixing bowl, beat eggs. Then add sugar, vanilla, and beat well. (4) Add flour and margarine mixture to this and blend thoroughly. (5) Heat skillet to medium low. Drop small clumps (15 ml) and cook like pancakes: about 11/2 minutes on one side, 1/2 minute on the other, then turn over again and remove after a few seconds. (6) Freeze. When relatively hard, coat one side with buttercream frosting. NOTES One side of the pancakes may burn. It doesn't particularly affect the taste, and if you frost this side, no one will even know. It's not necessary to cook the pancakes completely; if the middle looks somewhat gooey, don't fret: it will soon harden. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 30 minutes to cook, 10 minutes to frost. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Duane Morse International Anasazi, Inc., Phoenix, Arizona noao!mot!anasazi!duane 351 CHOC-PANCAKES 28 May 86 USENET Cookbook Path: decwrl!recipes From: jhfrontz@violet.waterloo.edu (Jeff Frontz) Newsgroups: alt.gourmand Subject: RECIPE: Double chocolate chess pie Message-ID: <13985@decwrl.DEC.COM> Date: 15 Jul 88 05:35:29 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Waterloo, Ontario, Canada Lines: 56 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 352 4 Dec 87 CHOC-PIE-1(D) USENET Cookbook DOUBLE CHOCOLATE CHESS PIE CHOC-PIE-1 - A rich chocolate pie I got this recipe from a 1983 calendar. It's tried and true and deli- cious. It's also very simple to make. I usually double the recipe, since one pie never seems to last long enough. Maybe that makes it a double double chocolate pie. INGREDIENTS (1 pie) 110 g _b_u_t_t_e_r 60 g _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e 200 g _s_u_g_a_r 3 _e_g_g_s, lightly beaten 60 ml _c_r_e_m_e _d_e _c_a_c_a_o _l_i_q_u_e_u_r 15 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 7.5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 0.5 ml _s_a_l_t 1 _b_a_k_e_d _p_i_e _s_h_e_l_l _V_a_n_i_l_l_a _i_c_e _c_r_e_a_m _o_r _s_w_e_e_t_e_n_e_d _w_h_i_p_p_e_d (optional) PROCEDURE (1) Preheat oven to 175 deg. C. In a medium saucepan over low heat melt butter and chocolate. Remove from heat. (2) Blend in sugar, eggs, liqueur, flour, vanilla and salt. Beat until smooth. (3) Pour into the pie shell. Bake for 30 to 35 minutes or until set. Cool on a wire rack for at least 30 minutes. (4) Serve with ice cream or whipped cream. NOTES I've made it using chocolate almond liqueur instead of creme de cacao. It came out OK, and had a hint of a nutty flavor in the background. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 20 minutes preparation, 1 hour cooking and cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Jeff Frontz University of Waterloo, Waterloo, Ontario, Canada jhfrontz@violet.waterloo.edu {attunix,clyde}!watmath!jhfrontz Path: decwrl!recipes From: liam@qmc-cs (William Roberts) Newsgroups: mod.recipes Subject: RECIPE: Aunty Betty's bombe (chocolate dessert) Message-ID: <4813@decwrl.DEC.COM> Date: 15 Aug 86 05:52:56 GMT 353 CHOC-PIE-1 4 Dec 87 USENET Cookbook Sender: recipes@decwrl.DEC.COM Organization: CS Dept, Queen Mary College, University of London, UK. Lines: 61 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 354 12 Jun 86 CHOC-PUDDING-1(D) USENET Cookbook AUNTY BETTY'S BOMBE CHOC-PUDDING-1 - A high-cholesterol chocolate dessert This recipe comes from a friend's aunt. It always seems to taste wonder- ful no matter how sloppily I measure things. INGREDIENTS (Serves 4-6) 500 ml _d_o_u_b_l_e _c_r_e_a_m 60 g _s_u_g_a_r 60 ml _w_a_t_e_r 180 g _p_l_a_i_n _c_h_o_c_o_l_a_t_e 3 _e_g_g _y_o_l_k_s PROCEDURE (1) Whisk 1/2 of the cream until stiff and spread it around the edges of a large bowl. Freeze for 1/2 to 1 hour. (2) Dissolve the sugar in the water, bring to the boil and simmer for 3 minutes until syrupy. Meanwhile, break chocolate into blender or warm bowl. (3) Pour the hot sugar syrup onto the chocolate and blend or whisk until the chocolate has all melted. Add the egg yolks and mix the whole lot thoroughly. (4) Whisk the remaining cream into soft peaks and fold gently into the chocolate mixture. Pour into the centre of the frozen cream and freeze for several hours until solid. Cover when fully frozen. NOTES Although the recipe ``serves 4-6,'' two people will happily eat the whole thing. The outside is frozen solid, so you may find a fork useful for breaking your portion into pieces without showering fellow diners with fragments. It could be served in small portions, but don't count on having any left over. Double cream has more than 45% butterfat. It is difficult to find cream in North America that is richer than whipping cream, which is typically 32% butterfat. If you can find heavy cream it is likely to be 36%. Use the richest cream you can find. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes preparation, 3 hours cooling. _P_r_e_- _c_i_s_i_o_n: no need to measure. 355 CHOC-PUDDING-1 12 Jun 86 USENET Cookbook CONTRIBUTOR William Roberts Department of Computer Science & Statistics Queen Mary College University of London, UK liam@qmc-cs.UUCP Path: decwrl!recipes From: suz@hadron.uucp (Suzanne Padgett) Newsgroups: alt.gourmand Subject: RECIPE: Chocolate bread pudding Message-ID: <11521@decwrl.DEC.COM> Date: 22 Aug 87 08:59:10 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Hadron, Inc., Fairfax, Virginia, USA Lines: 100 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 356 3 Mar 87 CHOC-PUDDING-2(D) USENET Cookbook CHOCOLATE BREAD PUDDING CHOC-PUDDING-2 - chocolate bread pudding with cinnamon This recipe originally came from _C_h_o_c_o_l_a_t_e, _C_h_o_c_o_l_a_t_e, _C_h_o_c_o_l_a_t_e by Bar- bara Myers. I have modified it somewhat. INGREDIENTS (4-6 servings) 180 g _s_e_m_i_s_w_e_e_t _o_r _w_h_i_t_e _c_h_o_c_o_l_a_t_e, _m_e_l_t_e_d 100 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 1 ml _s_a_l_t 5 ml _g_r_o_u_n_d _c_i_n_n_a_m_o_n 4 dl _m_i_l_k 2 _e_g_g_s, lightly beaten 200 g _b_r_e_a_d _c_u_b_e_s (small, firm, and fresh) PROCEDURE (1) Butter four 1-cup ramekins or six custard cups and place them on a cookie sheet. Preheat oven to 200 deg. C. (2) Combine the melted chocolate, sugar, salt, and cinnamon. (3) Stir the milk in slowly and then add the eggs. Beat the entire mixture with a whisk until well blended. (4) Stir in the bread cubes and let them soak for a few minutes. Beat the pudding with a whisk again. The bread cubes should fall apart somewhat. (5) Divide the pudding between the ramekins or custard cups and put them, cookie sheet and all, into the oven. (6) Bake for 15 minutes or until the edges look done (spongey, like a cake) and the middle is just under done. (7) Cool for 15 minutes and serve or cool completely, wrap, and store in the refrigerator. They will keep for 3 to 4 days, at least, if refrigerated. The puddings can be warmed in a microwave oven at medium power. NOTES The original recipe has half as much cinnamon and eggs. I added the extra egg to make the pudding slightly custardy. If you can get them, Guittard's _V_a_n_i_l_l_a _M_i_l_k _C_h_i_p_s do quite well in this recipe in place of the chocolate. If you use a crusty bread, trim crusts from bread before using. I usu- ally use Pepperidge Farm's white bread and I don't trim. I think the average American white bread is not firm enough. I have used a 357 CHOC-PUDDING-2 3 Mar 87 USENET Cookbook purchased whole wheat _g_r_a_n_o_l_a bread with quite good results. I think this recipe could easily be altered to include nuts, chopped dates, chopped dried apples, and/or raisins. For a richer pudding, try using leftover cake instead of bread. Once I even baked a small cake from a mix and chopped that up for this recipe. One layer makes a double batch. (It was a Dutch chocolate cake, how decadent!) RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation and 15 minutes cooking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Suzanne Padgett Hadron, Inc., Fairfax, Virginia, USA seismo!hadron!suz Path: decwrl!recipes From: asente@figaro.stanford.edu (Paul Asente) Newsgroups: alt.gourmand Subject: RECIPE: Chocolate cream slices Message-ID: <11939@decwrl.DEC.COM> Date: 23 Oct 87 05:15:54 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: CIS, Stanford University, California, USA Lines: 139 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 358 2 Jun 87 CHOC-SLICES(D) USENET Cookbook RIGO JANCSI CHOC-SLICES - Chocolate cream slices Serving these will guarantee the success of any endeavor. The name is pronounced, approximately, "rrigo yanshi" (trilled r). This recipe comes from "The Cooking of Vienna's Empire" and is, of course, Hun- garian. A friend of mine describes the Hungarians as "the people who taught the Viennese how to bake." INGREDIENTS (Makes 35) CAKE 30 g _b_u_t_t_e_r _f_l_o_u_r _o_r _c_o_c_o_a 90 g _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e 175 g _u_n_s_a_l_t_e_d _b_u_t_t_e_r, _s_o_f_t_e_n_e_d 100 g _s_u_g_a_r 4 _e_g_g_s, separated pinch _s_a_l_t 50 g _s_i_f_t_e_d _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r FILLING 350 ml _h_e_a_v_y _c_r_e_a_m 300 g _s_e_m_i_s_w_e_e_t _c_h_o_c_o_l_a_t_e, chopped or broken into small chunks 60 ml _d_a_r_k _r_u_m 5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t GLAZE 220 g _f_i_n_e _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 80 ml _w_a_t_e_r 200 g _s_e_m_i_s_w_e_e_t _c_h_o_c_o_l_a_t_e, broken or chopped into small chunks PROCEDURE (CAKE) (1) Preheat the oven to 175 deg. C. With a pastry brush or paper towel, coat 28 cm" jelly-roll pan with the butter. This will seem like a lot; be very generous. Sprinkle the flour or cocoa over the butter and shake the pan to coat the butter fully. Tap the edge of the pan on a table to knock out the excess flour. (2) Melt the chocolate in a double boiler or a bowl over a pan of simmering water. Set aside to cool to lukewarm. (3) Beat the egg whites with a pinch of salt until the whites cling to the beater. Add 50 g of the sugar and beat until the whites form stiff, unwavering peaks. (4) Cream the butter and the other 50 g of the sugar until the mixture is light and fluffy. Add the melted chocolate and beat in the egg yolks one at a time. 359 CHOC-SLICES 2 Jun 87 USENET Cookbook (5) With a rubber spatula, stir about 1/3 of the beaten eggwhites into the chocolate mixture, then pour the chocolate mixture over the rest of the whites. Sprinkle the flour lightly on top. Gently fold the mixture together until no white streaks remain. (6) Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake in the middle of the oven for 15 to 18 minutes, or until the cake shrinks slightly away from the sides of the pan and a knife inserted in the middle comes out clean. It will still be very flat. Loosen the cake from the pan with a sharp knife around the sides and turn it out onto a rack to cool. (Put the rack over the pan and flip the whole thing over to keep the cake from breaking.) PROCEDURE (FILLING) (1) In a small heavy saucepan, combine the cream and chocolate and stir over medium heat until the chocolate dissolves. Then reduce the heat to very low and simmer, stirring constantly, until the mixture thickens to the consistency of a pudding. Pour it into a bowl and refrigerate for at least 1 hour. (2) When the mixture is very cold, pour in the rum and vanilla and beat with a whisk or beater until the filling is smooth and creamy and forms soft peaks when the beater is lifted. Do not overbeat or you will get butter. (If this should happen, don't despair; chocolate buttercream makes a perfectly fine filling.) (3) Cut the cake in half to make two layers, each 22 cm wide. Spead the filling over one layer and set the other layer on top. Smooth out the edges with a spatula. If one of the cake layers should break, use it on the bottom. Refrigerate on a rack for about 1 hour. PROCEDURE (GLAZE) (1) In a small heavy saucepan, heat the sugar, water, and cho- colate over medium heat, stirring constantly, until the sugar and chocolate are dissolved. Make sure the sugar is fully dissolved or you will get a grainy glaze. Cover the pan and let the glaze cool for about 20 minutes. (2) Set a jelly-roll pan on a table with one short edge propped up. Put the rack with the cake on something else so that it is suspended level over the pan but offset 5 cm, so that you can reach down into the lower pan with a spoon. (3) Hold the pan with the glaze about 5 cm over the cake and pour the glaze on the cake. Using a large spoon, scoop up the glaze that collects in the jelly-roll pan and put it back on the cake. Keep doing this until the glaze begins to stop 360 2 Jun 87 CHOC-SLICES USENET Cookbook flowing smoothly. You should end up with a thick, even layer of glaze on the cake. (4) Refrigerate the cake until the glaze is firm, 10 to 20 minutes. (5) Serve by cutting into 35 small equal pieces, 5 in each row across and 7 in each row down. For cutting, use a sharp knife that has been dipped in warm water and wiped off between slices. Keep refrigerated, but for maximum flavor, allow to come to room temperature before serving. NOTES Fine granulated sugar is not the same thing as confectioner's sugar. Regular granulated sugar will work ok for the glaze, just make sure it is fully dissolved. You can avoid lots of chopping by using chocolate chips. RATING _D_i_f_f_i_c_u_l_t_y: Quite difficult. For experienced dessert cooks only. _T_i_m_e: several hours. _P_r_e_c_i_s_i_o_n: measure carefully. CONTRIBUTOR Paul Asente Stanford University, Palo Alto, California, USA asente@cascade.stanford.edu decwrl!cascade.stanford.edu!asente Path: decwrl!recipes From: np42cb@sdcc12 (Kate Hedstrom) Newsgroups: mod.recipes Subject: RECIPE: Chokladkaka--Swedish chocolate cake Message-ID: <2864@decwrl.DEC.COM> Date: 9 May 86 03:37:23 GMT Sender: recipes@decwrl.DEC.COM Organization: University of California, San Diego Lines: 62 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 361 CHOKLADKAKA(B) 17 Feb 86 USENET Cookbook SWEDISH CHOCOLATE CAKE CHOKLADKAKA - A rich chocolate Bundt cake I got this recipe from my mom, who got it from an American book called _S_w_e_d_i_s_h _B_a_k_i_n_g. I like to make this because it does not need to be frosted, which makes it an easy dessert. INGREDIENTS (one Bundt cake) 30 ml _d_r_y _b_r_e_a_d _c_r_u_m_b_s 250 g _s_h_o_r_t_e_n_i_n_g 150 g _s_u_g_a_r 3 _e_g_g_s 60 g _m_e_l_t_e_d, _u_n_s_w_e_e_t_e_n_e_d _b_a_k_i_n_g _c_h_o_c_o_l_a_t_e 180 g _c_a_k_e _f_l_o_u_r 10 ml _b_a_k_i_n_g _p_o_w_d_e_r 5 ml _s_a_l_t 1 ml _b_a_k_i_n_g _s_o_d_a 250 ml _h_e_a_v_y _c_r_e_a_m 10 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t PROCEDURE (1) Preheat oven to 175 deg. C. (2) Butter a Bundt pan and sprinkle with 30 ml dry bread crumbs, until it is well coated. This makes a much better crust than flour does. (3) In a large bowl, add the sugar to the shortening and cream well. Blend in the eggs, one at a time, and beat well. Stir in the melted chocolate. (4) Sift together the dry ingredients. (5) Combine the cream and vanilla extract. Add to the chocolate mixture alternately with the dry ingredients, beginning and ending with the dry ingredients. (6) Pour the batter into the pan and bake for 50-60 minutes. Cool the cake in the pan a few minutes before removing. NOTES This is not an authentic Swedish recipe because their flour is different enough to cause problems in baking. However, the results seem authentic. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 20 minutes preparation, 1 hour bak- ing. _P_r_e_c_i_s_i_o_n: measure carefully. 362 17 Feb 86 CHOKLADKAKA USENET Cookbook CONTRIBUTOR Kate Hedstrom UC San Diego San Diego,Ca sdcsvax!sdcc12!np42cb Path: decwrl!recipes From: marcum@sun.com (Alan M. Marcum) Newsgroups: mod.recipes Subject: RECIPE: Chopped liver Message-ID: <5289@decwrl.DEC.COM> Date: 12 Sep 86 03:28:14 GMT Sender: recipes@decwrl.DEC.COM Organization: Sun Microsystems, Mountain View, California Lines: 59 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 363 CHOPPED-LIVER(A) 23 May 86 USENET Cookbook CHOPPED LIVER CHOPPED-LIVER - Chopped liver just like Mom used to make This is NOT liver pate; it's chopped liver. And lots of folks who claim to hate liver love this stuff. INGREDIENTS (serves 4) 500 g _c_h_i_c_k_e_n _l_i_v_e_r_s 1 _o_n_i_o_n (large) 2 _g_a_r_l_i_c _c_l_o_v_e_s 50 ml _s_c_h_m_a_l_t_z (chicken fat; see note below) 3 _e_g_g_s, hard boiled PROCEDURE (1) Melt the schmaltz in a large frying pan. Saut'e the onions and garlic in the schmaltz until the onions are tender. (2) Add the chicken livers, and saut'e until done. (Livers are done when they are no longer red or pink on the inside.) (3) Chop the cooked livers and onions, along with the hard boiled eggs. I always chop by hand, using a chopper and a wooden bowl. Regardless of how you chop them, they should be farily coarsly chopped. (4) Season with a little salt, and a little more melted schmaltz if things are dry. NOTES _S_c_h_m_a_l_t_z is rendered (melted) chicken fat. If you want to make your own (which I recommend), get some chicken fat (from the butcher, or from a chicken you fix; one chicken's fat is plenty). Put the fat in a frying pan on low heat. Stir the pieces of fat frequently; if there's lots of fat, you can drain the pan into a container to keep things from splattering too much. The fat will eventually melt down to a tough, dry blob (the _g_r_i_v_e_n_e_r_s, which are pure poison, but I love 'em!), at which point you're done rendering. The liquid fat is the schmaltz. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Alan M. Marcum Sun Microsystems, Mountain View, California sun!nescorna!marcum Path: decwrl!recipes From: aviva@excelan (Aviva Garrett) Newsgroups: mod.recipes Subject: RECIPE: Chopped liver II Message-ID: <6875@decwrl.DEC.COM> 364 23 May 86 CHOPPED-LIVER USENET Cookbook Date: 12 Dec 86 07:47:31 GMT Sender: recipes@decwrl.DEC.COM Organization: Excelan, Inc., San Jose, California Lines: 46 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 365 CHOPPED-LIVER2(M) 12 Sep 86 USENET Cookbook CHOPPED-LIVER-2 CHOPPED-LIVER2 - My mother's chopped liver This would be my mother's rebuttal to Alan Marcum's chopped liver recipe. She always insisted that true chopped liver should be made with beef liver, never chicken liver. INGREDIENTS (serves 3-4) 425 g _b_a_b_y _b_e_e_f _l_i_v_e_r 1 _l_a_r_g_e _o_n_i_o_n, sliced 2-3 _e_g_g_s, hardboiled _p_e_a_n_u_t _o_i_l _s_a_l_t & _p_e_p_p_e_r PROCEDURE (1) Fry the liver and onion over a low heat in a covered pan until the liver is done (no longer pink on the inside), about 20 minutes. (2) Grind the liver, onion, juice remaining from frying, and eggs in a meat grinder. (3) Add salt and pepper to taste. NOTES The secret of my mother's recipe is to cover the liver while you are frying it and to then include the remaining juice in the chopped liver. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Aviva Garrett Santa Cruz, CA Excelan, Inc., San Jose ucbvax!mtxinu!excelan!aviva Path: decwrl!recipes From: jeff@rtech (Jeff Lichtman) Newsgroups: mod.recipes Subject: RECIPE: Chuck-wagon beans Message-ID: <3310@decwrl.DEC.COM> Date: 30 May 86 03:36:44 GMT Sender: recipes@decwrl.DEC.COM Organization: Relational Technology, Inc., Alameda CA Lines: 68 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted 366 12 Sep 86 CHOPPED-LIVER2 USENET Cookbook provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 367 CHUCK-WAGON(M) 13 Mar 86 USENET Cookbook CHUCK-WAGON BEAN POT CHUCK-WAGON - A Hearty Bean Stew I got this recipe from _A _P_r_i_m_e_r _o_n _B_e_a_n _C_o_o_k_e_r_y by the _C_a_l_i_f_o_r_n_i_a _D_r_y _B_e_a_n _A_d_v_i_s_o_r_y _B_o_a_r_d and other organizations. This savory stew, featur- ing ham and beans, borrows its robust seasonings from the chuck wagon cooks of the old western cattle ranges. The secret is long, slow cook- ing, and your electric slow-cooker is ideal for the job. Just follow the directions that come with your particular model. If you don't have one, slow-cook the mixture on top of the stove in a heavy pot with a lid. INGREDIENTS (Serves 6) 500 g _a_n_y _v_a_r_i_e_t_y _o_f _d_r_y _b_e_a_n 1 _h_a_m _h_o_c_k _o_r _s_h_a_n_k 1 _l_a_r_g_e _o_n_i_o_n chopped 1.5 l _w_a_t_e_r 5 ml _s_a_l_t 200-300 ml _g_r_e_e_n _c_h_i_l_i _s_a_l_s_a (or tomato sauce, or canned or stewed toma- toes) PROCEDURE (1) Rinse the beans and remove any foreign matter. (2) Mix all ingredients in the cooking vessel. (3) If Using A Slow-Cooker: Cover, set temperature at low, and forget for at least 10 hours. If you have only half a day, cook the mixture 5 or more hours on high. If Using A Stove: Heat all ingredients to boiling with pot uncovered. Turn down heat, cover, and simmer gently, adding enough boiling water to keep beans well covered. Most bean varieties will be done in 2 to 3 hours. (4) When beans are done, take out ham bone, cut off the meat, and put it back into the pot. Serve hot with corn bread or muf- fins. NOTES Green chili salsa is a Mexican sauce made from green chili peppers, onions, vinegar, and other ingredients. 368 13 Mar 86 CHUCK-WAGON USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: Easy _T_i_m_e: 5 minutes preparation, many hours cooking. _P_r_e_- _c_i_s_i_o_n: no need to measure. CONTRIBUTOR Jeff Lichtman at rtech (Relational Technology, Inc.) "Saints should always be judged guilty until they are proved innocent..." {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff Path: decwrl!recipes From: gamiddleton@watmath.uucp (Guy Middleton) Newsgroups: alt.gourmand Subject: RECIPE: Green tomato chutney Message-ID: <11673@decwrl.DEC.COM> Date: 18 Sep 87 03:11:53 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Waterloo, Waterloo, Ontario, Canada Lines: 50 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 369 CHUTNEY-2(S) 9 Mar 87 USENET Cookbook GREEN TOMATO CHUTNEY CHUTNEY-2 - A simple cooked chutney with tomatoes and apples This is a family recipe, originally from my grandmother. INGREDIENTS (4 liters) 1.5 kg _g_r_e_e_n _t_o_m_a_t_o_e_s 1 kg _c_o_o_k_i_n_g _a_p_p_l_e_s 350 g _s_h_a_l_l_o_t_s _o_r _o_n_i_o_n_s 350 g _s_u_g_a_r 350 g _s_u_l_t_a_n_a_s _o_r _c_u_r_r_a_n_t_s 60 g _s_a_l_t 10 ml _m_i_x_e_d _p_i_c_k_l_i_n_g _s_p_i_c_e (or use 10 g ginger root) 9 _p_e_p_p_e_r_c_o_r_n_s 6 _c_l_o_v_e_s 600 ml _v_i_n_e_g_a_r PROCEDURE (1) Peel apples. (2) Cut tomatoes, apples and onions into small pieces (3) Tie the spices in a muslin bag. (4) Put all ingredients into pan (not an iron pan). (5) Bring all to a boil and simmer for about 5 hours, stirring occasionally. The mix should thicken and turn golden brown. (6) Put in bottles, and store for at least 3 months. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes preparation, 5 hours cooking, 3 months waiting. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Guy Middleton University of Waterloo, Waterloo, Ontario, Canada gamiddleton@watmath.uucp Path: decwrl!recipes From: jpo@nottingham.uk (Julian Onions) Newsgroups: mod.recipes Subject: RECIPE: Easy chutney Message-ID: <5546@decwrl.DEC.COM> Date: 26 Sep 86 03:29:44 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Nottingham, UK Lines: 60 Approved: reid@decwrl.UUCP 370 9 Mar 87 CHUTNEY-2 USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 371 CHUTNEY-RAW(A) 26 May 86 USENET Cookbook CHUTNEY IN THE RAW CHUTNEY-RAW - An easy chutney with no cooking This recipe filtered down to me through a grapevine of neighbours. You will need a supply of jam-jars, jam-jar covers and a large pan to keep the ingredients in. INGREDIENTS (Makes several jars) 500 g _s_t_o_n_e_l_e_s_s _d_a_t_e_s 500 g _a_p_p_l_e_s 500 g _o_n_i_o_n_s 500 g _s_u_l_t_a_n_a_s 500 g _b_r_o_w_n _s_u_g_a_r 600 ml _v_i_n_e_g_a_r 5 ml _s_a_l_t 5 ml _c_a_y_e_n_n_e _p_e_p_p_e_r 15 ml _p_i_c_k_l_i_n_g _s_p_i_c_e_s, tied in a muslin bag 10 g _g_i_n_g_e_r PROCEDURE (1) Mince the dates, apples and onions and place in a large pan. (2) Add the sultanas and stir in the sugar. (3) Add all the other ingredients and stir well, but make sure the bag of spices and the ginger are identifiable. (4) Leave for 24 hours but stir occasionally (once every 4 hours or so). (5) Remove the bag of spices and ginger. (6) Bottle and store in a coolish place. (7) Eat. NOTES I sometimes use currents in place of the stoneless dates, in which case you don't need to mince them. If the mixture appears too liquid after the 24 hour standing time, it is worth draining off some of the vinegar before bottling. The beauty of this recipe is that you don't have a vast pot of strange things bubbling away on the stove for hours. A big win! RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 25 minutes preparation, 24 hours standing time. _P_r_e_c_i_s_i_o_n: approximate measurement OK, but don't go overboard with the vinegar. 372 26 May 86 CHUTNEY-RAW USENET Cookbook CONTRIBUTOR Julian Onions University of Nottingham, Nottingham, UK. jpo@cs.nott.ac.uk Path: decwrl!recipes From: weissman@decwrl (Terry Weissman) Newsgroups: mod.recipes Subject: RECIPE: Coco chips Message-ID: <7757@decwrl.DEC.COM> Date: 23 Jan 87 04:46:03 GMT Sender: recipes@decwrl.DEC.COM Organization: DEC Western Software Lab, Palo Alto, Calif., USA Lines: 54 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 373 COCO-CHIPS(D) 7 Dec 86 USENET Cookbook COCO-CHIPS COCO-CHIPS - A nicely fattening combination of coconut and chocolate chips This comes from Mom. (She doesn't know where she got it; she memorized it years ago and lost the original recipe.) It's always been a favorite with us kids, and last time I was home she gave me the recipe. It's so simple that even a complete clutz like myself was able to make it per- fectly the first time. INGREDIENTS (One batch) 100 g _m_a_r_g_a_r_i_n_e (one stick) 100 g _g_r_a_h_a_m _c_r_a_c_k_e_r _c_r_u_m_b_s 75 g _s_h_r_e_d_d_e_d _c_o_c_o_n_u_t 225 g _c_h_o_c_o_l_a_t_e _c_h_i_p_s 400 ml _s_w_e_e_t_e_n_e_d _c_o_n_d_e_n_s_e_d _m_i_l_k (1 can) PROCEDURE (1) Melt the margarine in a 22x33-cm pan. Combine with graham cracker crumbs and spread evenly on bottom of pan. (2) Sprinkle coconut evenly over crumbs. (3) Sprinkle chocolate chips evenly over coconut. (4) Pour condensed milk evenly over everything. (5) Bake for 30 minutes at 175 deg. C. (6) Let cool for a bit. Cut into squares and enjoy. NOTES Mom insists on using ``Borden Eagle Brand'' sweetened condensed milk. Don't ask me why. RATING _D_i_f_f_i_c_u_l_t_y: trivial. _T_i_m_e: 5 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n: No need to measure. CONTRIBUTOR Terry Weissman DEC Western Software Lab, Palo Alto, Calif., USA (and mom, Sylvia Weissman, of Orange, Calif., USA) weissman@decwrl.dec.com ...!decwrl!weissman Date: Wed, 28 Jan 87 08:38:29 PST From: iln@cbdkc1.uucp (Iris Niswander) Newsgroups: mod.recipes Approved: reid@decwrl.UUCP Subject: RECIPE: Coconut meringue drops Organization: AT&T Bell Laboratories, Columbus, Ohio, USA 374 7 Dec 86 COCO-CHIPS USENET Cookbook Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 375 COCONUT-DROPS(C) 16 Dec 86 USENET Cookbook COCONUT MERINGUE DROPS COCONUT-DROPS - Holiday cookies with coconut and almonds Coconut and almonds give this cookie a distinctive flavor. INGREDIENTS (5 dozen) 3 _e_g_g _w_h_i_t_e_s 190 g _s_u_g_a_r 5 ml _v_a_n_i_l_l_a 75 g _s_h_r_e_d_d_e_d _c_o_c_o_n_u_t _w_h_o_l_e _u_n_b_l_a_n_c_h_e_d _a_l_m_o_n_d_s (optional) PROCEDURE (1) Preheat oven to 150 deg. C. In large bowl use an electric mixer to beat the egg whites until stiff peaks form. (2) Gradually beat in sugar. Add vanilla. (3) With a rubber spatula gently fold in coconut. (4) Drop by rounded tspfuls onto greased, floured cookie sheets. Press an almond in center of each cookie. (5) Bake at 150 deg. C for 20 to 25 minutes. (6) Remove to racks to cool. NOTES It is a lot of work to beat the egg whites enough without an electric mixer. For me the almonds are required. This cookie must be handled a little more carefully than most as it forms a white shell which causes it to be slightly delicate. RATING _D_i_f_f_i_c_u_l_t_y: Easy. _T_i_m_e: 20 minutes preparation, 30 minutes baking and cooling. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Iris Niswander AT&T Bell Laboratories, Columbus, Ohio, USA {cbosgd,cbatt}!cbdkc1!iln Date: Wed, 28 Jan 87 08:37:54 PST From: daleske@cbdkc1.uucp (John Daleske) Organization: AT&T Bell Laboratories, Columbus, Ohio, USA Newsgroups: mod.recipes Approved: reid@decwrl.UUCP Subject: RECIPE: Coconut joy cookies 376 16 Dec 86 COCONUT-DROPS USENET Cookbook Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 377 COCONUT-JOYS(C) 16 Dec 86 USENET Cookbook COCONUT JOYS COCONUT-JOYS - Super-sweet, super-rich holiday cookies This is an easy recipe that can knock your socks off for flavor and sweetness. In other words, it will make your teeth fall out. INGREDIENTS (3 dozen) 120 g _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 250 g _p_o_w_d_e_r_e_d _s_u_g_a_r 250 g _c_o_c_o_n_u_t (one standard package) 60 g _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e melted (2 squares) PROCEDURE (1) Melt butter in a sauce pan. Remove from heat. (2) Add powdered sugar and coconut. Mix well. (3) Shape rounded teaspoons of mixture into balls. (4) Make an indent in center of each and place on cookie sheet. (5) Fill centers with melted chocolate. (6) Chill until firm. Store in refrigerator. NOTES We use sweetened coconut and also use semi-sweet chocolate. This is why they make your teeth fall out. I tried an approach of melting the stick of margarine using the microwave on full for 48 seconds. While it was melting, I measured and mixed up the dry ingredients. I then poured half the liquid over the premixed coconut-sugar mixture; mixed some and poured in the remainder. This worked well for me, but my wife insists that the listed method is easier. Your clean thumb is the best way to make the indentations. Be sure to keep them in the refrigerator until ready to serve. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes preparation, 1 hour chilling. _P_r_e_- _c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR John Daleske AT&T Bell Laboratories, Columbus, Ohio, USA {cbosgd,cbatt}!cbdkc1!daleske Path: decwrl!recipes From: horton@harvard.HARVARD.EDU (Nike Horton) 378 16 Dec 86 COCONUT-JOYS USENET Cookbook Newsgroups: mod.recipes Subject: RECIPE: Coconut shrimp Message-ID: <7339@decwrl.DEC.COM> Date: 2 Jan 87 04:47:34 GMT Sender: recipes@decwrl.DEC.COM Organization: Aiken Lab, Harvard University, Cambridge, Mass., USA Lines: 71 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 379 COCONUT-SHRIMP(A) 16 Sep 86 USENET Cookbook COCONUT BEER SHRIMP COCONUT-SHRIMP - Shrimp in coconut beer batter with dipping sauce (adapted from _C_h_e_f _P_a_u_l _P_r_u_d_h_o_m_m_e'_s _L_o_u_i_s_i_a_n_a _K_i_t_c_h_e_n) A nice appetizer, though very caloric. INGREDIENTS (Serves 12 as appetizer) SEASONING MIX 15 ml _g_r_o_u_n_d _r_e_d _p_e_p_p_e_r 5 ml _s_a_l_t (optional) 7.5 ml _s_w_e_e_t _p_a_p_r_i_k_a 7.5 ml _b_l_a_c_k _p_e_p_p_e_r 6 ml _g_a_r_l_i_c _p_o_w_d_e_r 4 ml _o_n_i_o_n _p_o_w_d_e_r 4 ml _t_h_y_m_e 4 ml _o_r_e_g_a_n_o DIPPING SAUCE 500 g _o_r_a_n_g_e _m_a_r_m_a_l_a_d_e _o_r _a_p_r_i_c_o_t _j_a_m (use an entire jar). 75 ml _b_r_o_w_n _m_u_s_t_a_r_d 75 ml _h_o_r_s_e_r_a_d_i_s_h SHRIMP AND BATTER 2 _e_g_g_s 200 g _f_l_o_u_r 250 ml _b_e_e_r 20 ml _b_a_k_i_n_g _p_o_w_d_e_r 4 dozen _m_e_d_i_u_m _s_h_r_i_m_p, peeled with tails 200 g _g_r_a_t_e_d _c_o_c_o_n_u_t (unsweetened) PROCEDURE (1) Combine the seasoning mix together in a bowl. (2) Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done. (3) Mix together 10 ml of the seasoning mix, 150 g of flour, the beer and the baking powder, and place this in a third bowl. (4) Combine the remaining flour with another 10 ml of the season- ing mix. (5) Coat each shrimp with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut. Deep-fry the shrimp for about 1 minute and drain on paper towels. 380 16 Sep 86 COCONUT-SHRIMP USENET Cookbook NOTES Don't put too much batter on or it will overwhelm the poor shrimp. The dipping sauce is great for other things as well. RATING _D_i_f_f_i_c_u_l_t_y: easy if you can deep-fry. _T_i_m_e: 15 minutes preparation, 15 minutes cooking. _P_r_e_c_i_s_i_o_n: Measure batter, improvise with spices and dipping sauce. CONTRIBUTOR Nicholas Horton Aiken Computation Lab, Harvard University, Cambridge, Mass., USA horton@harvard.harvard.edu harvard!horton Path: decwrl!recipes From: eirikur@hafro.uucp (Eirikur T. Einarsson) Newsgroups: mod.recipes Subject: RECIPE: Salted cod pudding Message-ID: <7175@decwrl.DEC.COM> Date: 26 Dec 86 04:45:25 GMT Sender: recipes@decwrl.DEC.COM Organization: Marine Research Institute, Reykjavic, Iceland Lines: 54 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 381 COD-PUDDING(M) 11 Dec 86 USENET Cookbook SALTED-COD PUDDING COD-PUDDING - A rich pudding with salt cod, eggs, and milk This was cooked on a TV program a few days ago and is very nice. INGREDIENTS (Serves 4 people) 500 g _s_a_l_t_e_d _c_o_d 60 g _r_i_c_e 3 dl _m_i_l_k 3 _l_a_r_g_e _e_g_g_s _b_u_t_t_e_r PROCEDURE (1) Preheat oven to 200 deg. C. (2) Boil the salted cod until fully cooked. Take it out of the water and leave to cool. (3) Skin the fish, debone it and make a stew out of it in a bowl, not adding anything. (4) Boil the rice and mix it with the fish in the bowl to make a good mixture. (5) Beat the eggs and mix it with the milk. (6) Put the fish/rice mixture in a heat-resistant dish in which you have spread the butter. Pour the milk/egg mixture over it and put it in the oven for 40 minutes. NOTES Icelandic saltfish is mostly exported to Spain, Portugal, and Italy, where it is used in Christmas main dishes. Here in Iceland we just boil it, and usually eat it with boiled potatoes and boiled turnips, cut in pieces. As the fish is a bit dry we use butter with it, and sometimes brown bread. If you cannot get salt cod, you can make your own by salting a cod fil- let and leaving it in the salt, refrigerated, for 3 or 4 days, then wash thoroughly. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes preparation, 40 minutes baking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Eirikur T. Einarsson Marine Research Institute, Reykjavik, Iceland {mcvax,enea}!hafro!eirikur eirikur@hafro.UUCP From: shore@adobe (Andrew Shore) 382 11 Dec 86 COD-PUDDING USENET Cookbook Newsgroups: mod.recipes Subject: RECIPE: Sour cream coffee cake Date: 14 Mar 86 05:18:48 GMT Organization: Adobe Systems Inc., Palo Alto CA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 383 COFFEE-CAKE-1(D) 23 Feb 86 USENET Cookbook SOUR CREAM COFFEE CAKE COFFEE-CAKE-1 - Coffee cake with cinnamon and sour cream I got this recipe from my mom. She got it, I think, from my godmother. All of us kids in the family make it now. It is an unusual coffee cake, good to have with morning coffee or as an evening dessert. Enjoy it. INGREDIENTS (Fills 25-cm tube pan) 110 g _s_h_o_r_t_e_n_i_n_g 150 g _s_u_g_a_r 5 ml _v_a_n_i_l_l_a 3 _l_a_r_g_e _e_g_g_s 200 g _f_l_o_u_r, sifted 5 ml _b_a_k_i_n_g _p_o_w_d_e_r 5 ml _b_a_k_i_n_g _s_o_d_a 250 ml _s_o_u_r _c_r_e_a_m 100 g _b_u_t_t_e_r, softened 200 g _l_i_g_h_t _b_r_o_w_n _s_u_g_a_r, firmly packed 10 ml _c_i_n_n_a_m_o_n 200 g _c_h_o_p_p_e_d _n_u_t_s (walnuts or pecans) PROCEDURE (1) Prepare a tube pan. I use one with a removable center. Grease the pan and cut a circle of waxed paper to cover the bottom. (2) Preheat oven to 175 deg. C. (3) Cream shortening, sugar, and vanilla, thoroughly. (4) Add eggs-singly-beating well after each addition. (5) Sift flour, baking powder, and baking soda together. (6) Add flour mixture and sour cream to creamed mixture. Alter- nate a little of each, blending after each addition. (7) In separate bowl, cream butter, brown sugar, and cinnamon together. Add nuts and mix well. (8) Spread 1/2 of the batter in the tube pan. (9) Sprinkle 1/2 of the nut mixture evenly over batter in pan. (10) Cover with remaining batter. (11) Sprinkle with remaining nut mixture. (12) Bake in preheated oven for about 50 minutes. 384 23 Feb 86 COFFEE-CAKE-1 USENET Cookbook NOTES When the cake cools, run a knife around the side of the pan and remove the inner section. Carefully remove the cake from the base of the pan and remove the waxed paper. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 45 minutes preparation, 50 minutes baking, 10 minutes cooling. _P_r_e_c_i_s_i_o_n: measure carefully. CONTRIBUTOR Andy Shore Adobe Systems Incorporated, Palo Alto, California decwrl!adobe!shore shore@adobe.UUCP Path: decwrl!recipes From: mogul@decwrl.dec.com (Jeffrey Mogul) Newsgroups: mod.recipes Subject: RECIPE: Hobee's coffee cake Message-ID: <9351@decwrl.DEC.COM> Date: 17 Apr 87 05:38:00 GMT Sender: recipes@decwrl.DEC.COM Organization: DEC Western Research, Palo Alto, California, USA Lines: 87 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 385 COFFEE-CAKE-2(D) 22 Dec 86 USENET Cookbook HOBEE'S COFFEE CAKE COFFEE-CAKE-2 - Coffee cake from Hobee's Haven restaurant ``Hobee's Haven'' here in Silicon Valley (usually just called ``Hobee's'') serves a lot of brunch food, and as far as I can tell they always include a piece of their coffee cake with each order. Frankly, I don't care for breakfast, nor do I approve of places at which the only kind of tea you can order reeks of orange and cinammon ... but the cof- fee cake is pretty good. This is their recipe, printed in an advertis- ing flyer for the shopping center they inhabit; it's quite easy. INGREDIENTS (serves 4) CAKE 150 g _s_i_f_t_e_d _u_n_b_l_e_a_c_h_e_d _f_l_o_u_r 200 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 10 ml _b_a_k_i_n_g _p_o_w_d_e_r 2.5 ml _b_a_k_i_n_g _s_o_d_a 1 ml _s_a_l_t 2 _e_g_g_s 25 cl _s_o_u_r _c_r_e_a_m 2.5 ml _v_a_n_i_l_l_a 40 g _f_r_e_s_h _b_l_u_e_b_e_r_r_i_e_s, (or other fruit, or nuts such as walnuts), optional _v_e_g_e_t_a_b_l_e _o_i_l TOPPING 60 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 30 g _b_u_t_t_e_r 2.5 ml _c_i_n_a_m_m_o_n PROCEDURE (1) Preheat oven to 175 deg. C. (2) In a large mixing bowl, sift flour with baking power, baking soda, salt, and 200 g of sugar. (3) In a separate bowl, beat together the eggs, sour cream, and vanilla. (4) Add egg mixture to flour mixture and beat until smooth. (5) Oil a 22-cm square baking pan (you can also use an 20-cm square pan, or anything of similar surface area, if you increase the baking time by about 5 minutes). (6) Spread the batter in the pan. If you are using fruit or nuts, scatter them over the batter and stir a little bit so that they stay in the top layer. 386 22 Dec 86 COFFEE-CAKE-2 USENET Cookbook (7) In a small bowl, mix 60 g sugar with the butter and cinammon with a sturdy fork, until they are blended and resemble corn- meal (i.e., you should have a mixture of fine crumbs, not a smooth mixture). (8) Sprinkle topping over batter. (9) Bake for 20-25 minutes, until a clean toothpick inserted in the center of the cake comes out dry. (10) Cool slightly; serve warm or at room temperature. Don't ruin it by serving it with salted butter. NOTES All ingredients and bowls should be a room temperature before you start; this is particularly true for the butter. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10-15 minutes preparation, 20-30 minutes bak- ing. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Jeffrey Mogul Digital Equipment Corporation, Palo Alto, California, USA decwrl!mogul From: tbc0@gte-labs.CSNET (Theresa Campbell) Newsgroups: mod.recipes Subject: RECIPE: Cognac sugarplums Date: 3 Jan 86 03:46:24 GMT Organization: GTE Labs Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 387 COGNAC-COOKIES(D) 17 Dec 85 USENET Cookbook COGNAC COOKIES COGNAC-COOKIES - A rich chocolate no-bake cookie A terrific, very rich, no-bake cookie. Adapted from a recipe in the _S_i_l_v_e_r _P_a_l_a_t_e _G_o_o_d _T_i_m_e_s _C_o_o_k_b_o_o_k. INGREDIENTS (makes 3-4 dozen) 175 g _c_h_o_c_o_l_a_t_e _c_h_i_p_s (semi-sweet) 400 g _v_a_n_i_l_l_a _w_a_f_e_r_s crushed fine (a box less some nibbles) 250 g _p_e_c_a_n_s (Finely chopped). 100 g _s_u_g_a_r (white granulated) 60 ml _c_o_r_n _s_y_r_u_p 100 ml _c_o_g_n_a_c (Use the best you can afford-it makes a difference!) PROCEDURE (1) Melt chocolate bits. If you have never worked with melted cho- colate before, then use a double boiler with the burner set on low. (2) Crush vanilla wafers very fine (fineness is important). (3) Chop pecans (again fineness is everything) (4) Add sugar, corn syrup and cognac (I use 1 nip of cognac and 1/2 nip of rum-works fine and costs less) (5) Stir in pecans and wafer crumbs. Now you learn why you were supposed to grind them very finely. (6) By now the mixture should be a smooth paste. Remove from heat and form into 2-cm balls. Roll balls in extra granulated sugar. NOTES Store these in an air-tight container; if you are a chocoholic, have someone hide them from you. They are best if you allow them to age and mellow. RATING _D_i_f_f_i_c_u_l_t_y: Moderate to hard (melted chocolate is tricky, and rolling the mixture into balls takes practice). _T_i_m_e: 30-60 minutes or more, depending on how deftly you can roll the balls. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Cheers Theresa Campbell ...!harvard!bunny!tbc0 - or - tbc0@gte-labs.csnet Path: decwrl!recipes 388 17 Dec 85 COGNAC-COOKIES USENET Cookbook From: falk@Sun.COM (Ed Falk) Newsgroups: alt.gourmand Subject: RECIPE: Cold noodles in spicy peanut sauce Message-ID: <10473@decwrl.DEC.COM> Date: 20 Jun 87 05:15:06 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Sun Microsystems, Mountain View, California, USA Lines: 50 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 389 COLD-NOODLES(A) 3 Feb 87 USENET Cookbook COLD NOODLES IN SPICY PEANUT SAUCE COLD-NOODLES - Mildly spicy cold noodles I first had this at Brandy Ho's in Chinatown, San Francicso. I forget where I found the recipe. INGREDIENTS (Serves 4) 20 g _f_r_e_s_h _g_a_r_l_i_c, minced 10 g _f_r_e_s_h _c_o_r_i_a_n_d_e_r, minced 90 g _p_e_a_n_u_t _b_u_t_t_e_r 15 cl _l_i_g_h_t _s_o_y _s_a_u_c_e 60 g _s_u_g_a_r 3-15 ml _r_i_c_e _w_i_n_e 15-30 ml _h_o_t _b_e_a_n _p_a_s_t_e 15 ml _s_e_s_a_m_e _o_i_l 500 g _l_o _m_e_i_n _n_o_o_d_l_e_s (other noodles will do, such as ramen noodles or even spagetti). PROCEDURE (1) Cook the lo mein according to directions. Let cool. (2) Mix the rest of the ingredients. Peanut butter doesn't mix very well, so for a few minutes you'll think you've made a mistake. Don't worry, just keep stirring until it's smooth. (3) Add the sauce to the noodles. NOTES Hot bean sauce also goes by the name Szechuan bean sauce etc. This is the main ``spicy'' ingredient and should be handled with care. Vary this ingredient to taste. This recipe is probably very good without it. It's also quite good served when the noodles are still hot. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 5 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Edward Falk Sun Microsystems, Mountain View, California, USA falk@sun.com sun!falk Path: decwrl!recipes From: reid@decwrl.UUCP (Brian Reid) Newsgroups: mod.recipes Subject: RECIPE: Cole slaw Message-ID: <3008@decwrl.DEC.COM> Date: 16 May 86 03:40:53 GMT Sender: recipes@decwrl.DEC.COM Organization: DEC Western Research Lab, Palo Alto CA Lines: 77 390 3 Feb 87 COLD-NOODLES USENET Cookbook Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 391 COLESLAW-1(SL) 13 May 86 USENET Cookbook COLE SLAW I COLESLAW-1 - Coleslaw in many variations My family loves to eat coleslaw. Unfortunately, we can never agree on the recipe. If I am making a slaw that my mother or sister will eat, I try to make a certain recipe with mayonnaise and lemon juice; if I make it for my lunch or for a picnic, I make an entirely different recipe loaded with onions and herbs. Craig Claiborne likes to put caraway seeds in coleslaw. Betty Crocker suggests pineapple and marshmallows. The _J_o_y _o_f _C_o_o_k_i_n_g wants you to dress the slaw immediately before serv- ing, while Betty Crocker and Spice Islands want you to refrigerate for several hours. The only rule seems to be to use fresh cabbage. Here's the generic recipe, with several variations. INGREDIENTS (Serves 8) 1 _c_a_b_b_a_g_e 220 g _m_a_y_o_n_n_a_i_s_e 50 g _o_n_i_o_n, diced very fine 15 ml _l_e_m_o_n _j_u_i_c_e 2.5 ml _b_l_a_c_k _p_e_p_p_e_r PROCEDURE (1) Cut the core out of the cabbage and cut it into pieces. My mother likes to cut it into big pieces; I like to cut it into little pieces. I think she wants to make certain that nobody will accuse her of having used a food processor. (2) Mix the pepper and lemon juice and onion in with the cabbage. (3) Add the mayonnaise, mix well, and refrigerate. NOTES Vary the amount of mayonnaise according to how much you are worried about calories. Vary the amount of onion if you do or don't like raw onion. When I make coleslaw for my mother or sister, I leave out the onion and the black pepper, and put in 15 g of sugar. When I make slaw for a picnic or barbecue or someplace where subtlety will not be rampant, I add 5 ml of dry mustard, 10 ml of paprika, and 2.5 ml of celery or caraway seed. If I'm trying to astonish somebody, I will add nuts, cheese, tarragon, whipping cream, chives, whole grapes, frozen peas, Tabasco sauce, coriander seed, diced apples, or other herbs or textural-contrast ingredients. I have not yet had the nerve to try the Betty Crocker suggestion of omitting the onion and then adding 200 g of chopped pineapple and 30 g of miniature marshmallows. 392 13 May 86 COLESLAW-1 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Brian Reid DEC Western Research Lab, Palo Alto CA reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun}!decwrl!reid Path: decwrl!recipes From: jhw@ltuxa.ATT.COM (John H. Wilcox) Newsgroups: mod.recipes Subject: RECIPE: Hot cabbage slaw Message-ID: <8841@decwrl.DEC.COM> Date: 27 Mar 87 04:34:34 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T Corporate Training, Lisle, Illinois, USA Lines: 41 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 393 COLESLAW-2(V) 29 Jan 87 USENET Cookbook HOT CABBAGE SLAW COLESLAW-2 - A spicy warm slaw This came originally from our local newspaper. We enjoy it a lot. INGREDIENTS (serves 4-6) 30 g _b_u_t_t_e_r 70 g _c_h_o_p_p_e_d _o_n_i_o_n 5 ml _c_a_r_a_w_a_y _s_e_e_d 8 cl _w_a_t_e_r 6 cl _w_h_i_t_e _w_i_n_e _v_i_n_e_g_a_r 4 ml _s_a_l_t 1 ml _t_a_b_a_s_c_o _h_o_t _s_a_u_c_e 2-3 kg _s_h_r_e_d_d_e_d _c_a_b_b_a_g_e (about 1/2 cabbage) PROCEDURE (1) Melt butter in a large skillet. Add onion and caraway seed. Cook 5 minutes or until onion is tender. (2) Add water, vinegar, salt, and hot sauce, and mix well. Then add the cabbage, and mix well again. (3) Cover and let simmer about 15 minutes, or until the cabbage is crisp-tender. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 20 minutes cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR John Wilcox AT&T Corporate Education Center, Lisle, Illinois, USA ihnp4!ltuxa!jhw Path: decwrl!recipes From: bandy@lll-crg (Andrew Scott Beals) Newsgroups: mod.recipes Subject: RECIPE: Simple peanut-butter cookies Message-ID: <6080@decwrl.DEC.COM> Date: 24 Oct 86 03:33:35 GMT Sender: recipes@decwrl.DEC.COM Organization: Lawrence Livermore National Lab, Livermore, CA U.S.A. Lines: 44 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of 394 29 Jan 87 COLESLAW-2 USENET Cookbook the USENET Community Trust or the original contributor. 395 COOKIES-PB(D) 30 Jun 86 USENET Cookbook AMAZING COOKIES COOKIES-PB - Simple peanut-butter cookies These are very simple peanut-butter cookies. They turn out a little moist, but are yummy. INGREDIENTS (Makes 1 batch) 180 g _p_e_a_n_u_t-_b_u_t_t_e_r 190 g _s_u_g_a_r 1 _l_a_r_g_e _e_g_g PROCEDURE (1) Beat the egg. Don't let your neighbours find out, though. (2) Mix everything together. (3) Preheat oven to 160 deg. C. (4) Place blobs of cookie dough on a greased cookie sheet in the size you like, and flatten with a fork to make the traditional peanut-butter cookie pattern. (5) Put in oven and bake for 8-10 minutes. NOTES These cookies are a bit moist, so don't worry about that. Don't burn them; they don't taste good when they're burnt. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 10 minutes baking. _P_r_e_- _c_i_s_i_o_n: Measure the ingredients. CONTRIBUTOR Andrew Scott Beals Lawrence Livermore National Laboratory, Computation Research Group Livermore, California, U.S.A. bandy@lll-crg.arpa Path: decwrl!reid From: anita@utastro (Anita Cochran) Newsgroups: mod.recipes Subject: RECIPE: Ruth Cochran's corn chowder Message-ID: <6354@decwrl.DEC.COM> Date: 13 Nov 86 06:46:05 GMT Sender: reid@decwrl.DEC.COM Organization: University of Texas, Astronomy Dept. Lines: 55 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust 396 30 Jun 86 COOKIES-PB USENET Cookbook Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 397 CORN-CHOWDER(SP) 28 Mar 86 USENET Cookbook RUTH COCHRAN'S CORN CHOWDER CORN-CHOWDER - A hearty corn soup This recipe comes from my mother-in-law and is a family favorite. It makes a good, hearty meal when served with fresh bread or rolls. INGREDIENTS (Serves 2-4 people) 30 g _b_u_t_t_e_r 1 _s_m_a_l_l _o_n_i_o_n, chopped 200 g _c_u_b_e_d _h_a_m 3 _m_e_d_i_u_m _p_o_t_a_t_o_e_s, peeled and cubed 125 ml _w_a_t_e_r _s_a_l_t _a_n_d _p_e_p_p_e_r 500 g _c_a_n_n_e_d _c_o_r_n (cream-style or regular) 500 ml _m_i_l_k PROCEDURE (1) Melt butter and saut'e onions until soft and transparent. (2) Add the ham, potatoes, water, salt and pepper (to taste) and cook, covered, until the potatoes are done (easily pierced with a fork). (3) Add the corn and the milk and heat thoroughly. Do NOT boil. (4) Serve with fresh bread. NOTES If you don't have any ham, you can substitute 6 slices of bacon. Fry up the bacon and remove from the pan. Saut'e the onions in the bacon fat and continue from there. Crumble the bacon and add with the milk and corn instead of with the potatoes. Bacon gives a slightly different flavor. Note that many stores offer canned ham in 200-g cans, packaged like tuna fish. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Anita Cochran Astronomy Dept., The Univ. of Texas, Austin, TX, 78712 {noao, ut-sally, ut-ngp}!utastro!anita anita@astro.UTEXAS.EDU Path: decwrl!recipes From: jsf@rlgvax.uucp (Steve Fritzinger) Newsgroups: alt.gourmand Subject: RECIPE: Corn and sausage chowder Message-ID: <11800@decwrl.DEC.COM> Date: 9 Oct 87 05:16:29 GMT 398 28 Mar 86 CORN-CHOWDER USENET Cookbook Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Computer Consoles Inc., Reston, Virginia, USA Lines: 64 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 399 CORN-CHOWDER-2(SP) 8 Apr 87 USENET Cookbook CORN AND SAUSAGE CHOWDER CORN-CHOWDER-2 - A rich creamy chowder with corn and sausages This chowder is a variation on a family recipe from an old roommate of mine. (She makes it without the sausage, and with more water). It goes very well with most seafood. I am especially fond of it served with crab cakes. INGREDIENTS (Serves 6-8) 1 _P_o_l_i_s_h _s_a_u_s_a_g_e, cut into thin round slices. 100 g _b_a_c_o_n _s_l_i_c_e_s, chopped 150 g _c_h_o_p_p_e_d _o_n_i_o_n_s 25 g _f_l_o_u_r 500 ml _c_h_i_c_k_e_n _s_t_o_c_k 250 ml _w_a_t_e_r 500 g _c_o_r_n 500 g _c_u_b_e_d _p_o_t_a_t_o_e_s (pieces about 5 mm on a side) 1 ml _w_h_i_t_e _p_e_p_p_e_r _r_e_d _p_e_p_p_e_r _s_a_u_c_e 500 ml _m_i_l_k 30 g _b_u_t_t_e_r PROCEDURE (1) In a big saucepan, brown the sausage and bacon until bacon is crispy. Remove sausage and bacon with a slotted spoon, and drain on a paper towel. Discard most of the fat; leave enough to cook the onion. (2) Saut'e onion in reserved fat until tender, about 5 minutes. (3) Gradually stir in the flour. Add stock and water, stirring constantly. (4) Add sausage, bacon, corn, potatoes, and white pepper. Add red pepper sauce to taste. Heat to boiling. (5) Reduce heat and simmer, covered, for 15 to 20 minutes. Stir occasionally. (6) Add milk and cook until soup is heated through, and potatoes are tender. (7) Top with butter, and serve. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 45 minutes cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. 400 8 Apr 87 CORN-CHOWDER-2 USENET Cookbook CONTRIBUTOR Steve Fritzinger Computer Consoles Inc., Reston, Virginia, USA seismo!rlgvax!jsf Path: decwrl!recipes From: nlm@attunix (Nancy Mintz) Newsgroups: mod.recipes Subject: RECIPE: Mexican cornbread Message-ID: <3731@decwrl.DEC.COM> Date: 20 Jun 86 03:40:37 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T-IS Unix System Development Lab Lines: 57 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 401 CORNBREAD-1(B) 23 May 86 USENET Cookbook MEXICAN CORNBREAD CORNBREAD-1 - Corn bread with peppers and cheese I got this recipe from net.cooks in the fall of 1983. It's really good! We always make a batch of Mexican cornbread when we cook chili; it's also a good dinner with just a salad and the beer of your choice. The original recipe came from akgua!akguc!mah. INGREDIENTS (Serves 8) 250 g _s_e_l_f-_r_i_s_i_n_g _c_o_r_n_m_e_a_l 180 ml _c_o_o_k_i_n_g _o_i_l 2 _e_g_g_s 75 g _o_n_i_o_n_s, chopped 15 g _g_r_e_e_n _p_e_p_p_e_r, chopped 2 or 3 _j_a_l_a_p_e_n_o _p_e_p_p_e_r_s, chopped 250 ml _s_o_u_r _c_r_e_a_m 200 g _c_r_e_a_m _s_t_y_l_e _c_o_r_n (one small can) 100 g _p_i_m_e_n_t_o_s (one small can) 120 g _g_r_a_t_e_d _c_h_e_d_d_a_r _c_h_e_e_s_e PROCEDURE (1) Preheat oven to 160 deg. C. (2) Mix all ingredients except cheese together. (3) Pour half of mixture in a well-greased skillet. Use an iron skillet if you have one. Spread cheese over the mixture, then pour remaining batter on top. (4) Bake in 160 deg. C oven for 11/2 hours, or until done. (5) Serve warm. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 90 minutes baking. _P_r_e_- _c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Nancy Mintz from a net.cooks recipe by akgua!akguc!mah Path: decwrl!recipes From: pam@cepu (Pamela McGarvey) Newsgroups: mod.recipes Subject: RECIPE: Herbed cornbred turkey stuffing and dressing Message-ID: <6520@decwrl.DEC.COM> Date: 21 Nov 86 04:43:28 GMT Sender: recipes@decwrl.DEC.COM Organization: UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA Lines: 205 Approved: reid@decwrl.UUCP 402 23 May 86 CORNBREAD-1 USENET Cookbook Replied: Forwarded 14 Nov 86 23:47 Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. This recipe uses a macro feature that was not present in early versions of mod.recipes, namely an argument to the "PROCEDURE" header. The version of the macros that is needed to process this recipe has been distributed since July 1986, so I feel it is now in order to start using it. Those of you who are using old or customized versions of the recipe macros should pick up that change if you want this recipe. Brian Reid, Editor. 403 CORNBREAD-STUF(V) 14 Nov 86 USENET Cookbook HERBED CORNBREAD DRESSING CORNBREAD-STUF - Southwestern style herbed cornbread turkey stuffing This is the traditional McGarvey family dressing for Thanksgiving and Christmas dinner. It originated with my maternal grandmother in south- ern Virginia and evolved through her moves to Texas, Oklahoma and Cali- fornia and further evolved through my military family's moves all over the world. The recipe includes making 1 batch of cornbread and 1 batch of turkey broth. Directions are given for both stuffing the bird and baking the dressing separately. INGREDIENTS (Serves 8) CORNBREAD 250 g _y_e_l_l_o_w _c_o_r_n_m_e_a_l _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 5 ml _s_a_l_t 10 ml _b_a_k_i_n_g _p_o_w_d_e_r 1 _e_g_g (lightly beaten) 50 ml _v_e_g_e_t_a_b_l_e _o_i_l 250 ml _m_i_l_k _v_e_g_e_t_a_b_l_e _o_i_l TURKEY BROTH 1 _t_u_r_k_e_y _n_e_c_k (skin removed) _g_i_b_l_e_t_s _a_n_d _g_i_z_z_a_r_d _f_r_o_m _1 _t_u_r_k_e_y _l_e_a_v_e_s _f_r_o_m _4 _c_e_l_e_r_y _s_t_a_l_k_s 1 _c_e_l_e_r_y _s_t_a_l_k 1 _q_u_a_r_t_e_r_e_d _s_m_a_l_l _o_n_i_o_n 3 l _w_a_t_e_r DRESSING 350 g _h_e_r_b_e_d _b_r_e_a_d _c_u_b_e_s 1 _l_a_r_g_e _y_e_l_l_o_w _o_n_i_o_n, chopped fine 3 _c_e_l_e_r_y _s_t_a_l_k_s (chopped fine) 500 g _c_o_o_k_e_d _r_i_c_e (cooled uncovered overnight in a shallow dish) 250 g _s_l_i_c_e_d _m_u_s_h_r_o_o_m_s 250 g _r_o_u_g_h_l_y _c_h_o_p_p_e_d _p_e_c_a_n_s _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e _s_a_l_t _b_l_a_c_k _p_e_p_p_e_r _r_u_b_b_e_d _s_a_g_e _t_h_y_m_e PROCEDURE (CORNBREAD) (1) The night before, make the cornbread. Preheat oven to 220 deg. C. (2) Thinly coat the bottom of a standard Pyrex pie plate, or 22-cm square baking pan, with vegetable oil. Put pan in oven while 404 14 Nov 86 CORNBREAD-STUF USENET Cookbook it is preheating and you are mixing the cornbread batter. (3) In a mixing bowl, blend together the cornmeal, flour, salt, and baking powder. (4) Stir in the egg and 50 ml vegetable oil. (5) Add milk and mix thoroughly by hand. The consistency should be a thick, but not ``doughy'', liquid. It may be necessary to add a little more milk. (6) Pour into preheated pan and bake for 30 minutes or until slightly brown on top. (7) Let cool in pan for 30 minutes. Remove from pan and break up into very large chunks in a large mixing bowl. (8) Let stand overnight, uncovered. This will ensure that it is dry and stale. PROCEDURE (TURKEY BROTH) The night before, make the turkey broth. (1) Bring 3 l of water to a boil in a large pot. (2) Thoroughly rinse turkey neck, giblets and gizzard. (3) Add turkey parts, onion, celery leaves and celery stalk to water, cover, and reduce heat to a low simmer. (4) Simmer on very low heat for 2 hours. (5) Strain the broth, cover, cool quickly, and refrigerate. PROCEDURE (DRESSING) 30 minutes before you are ready to stuff the turkey, make the dressing. (1) Crumble the stale cornbread in the very largest bowl you can find. (2) Add the herbed bread cubes and mix thoroughly by hand. (3) Add the rice and mix thoroughly by hand. (4) Briefly saut'e the onions and celery in butter just enough to make the vegetables translucent. (5) Saut'e the mushrooms in butter or margarine until all the resulting liquid has evaporated. (6) Add the saut'eed onions, celery, and mushrooms, and mix thoroughly. 405 CORNBREAD-STUF 14 Nov 86 USENET Cookbook (7) Add the pecans and mix thoroughly. (8) Season with salt, pepper, sage and thyme to taste. (9) Bring the turkey broth to the boil and boil for a minute or two to make sure it is sterile. If you are going to stuff the turkey, add just enough turkey broth to barely moisten the dressing. (10) Taste for seasoning and adjust if necessary. (11) Very loosely stuff the abdominal cavity and breast cavity with dressing. Do not pack it in tightly. It needs room to expand. You are going to be cooking some more dressing in a baking pan beside the turkey, so there will be plenty to go around. (12) Secure neck cavity opening with one or more poultry skewers. The abdominal cavity may be left open or (if your butcher cleaned the turkey properly and left a flap of skin) secured with poultry skewers. (13) Add enough boiling broth to the remaining dressing to moisten it uniformly. Do not over-moisten. The baked dressing should be barely moist, not gummy-wet. (14) Spoon dressing into uncoated baking pans. Cover with foil/plastic wrap and refrigerate until ready to bake. (15) One half hour before serving dinner, bake dressing, uncovered, at 220 deg. C for 30 minutes. NOTES This recipe makes enough dressing to stuff a 7-kg turkey and fill 2 22- cm-square baking pans. _N_e_v_e_r stuff the turkey until you are ready to roast it. Cooking lore is rife with horror stories of food poisoning resulting from turkeys stuffed too early and let sit while wonderful organisms develop in the stuffing. Make sure you bring the turkey broth to a boil before you use it, just to make sure that nothing is growing in it. The stuffing inside a turkey does not reach a high enough temperature to kill bacteria while the turkey is roasting, so you must be extremely careful with what you put there. I like to use Pepperidge Farm brand herbed bread cubes. I use a huge ceramic bowl (large enough for ``rising'' a 4-loaf recipe of bread dough) in which to mix the dressing. If you don't have one handy, you can use your kitchen sink. Clean and rinse the sink thoroughly, then put in the stopper and use as a mixing bowl. If you are going to stuff the turkey, be sure that you don't overmoisten the dressing. The stuffing will absorb a lot of moisture from the bird, 406 14 Nov 86 CORNBREAD-STUF USENET Cookbook and who wants a turkey with stuffing soup? Also, be sure to not over- stuff the turkey: the stuffing will expand during the roasting and it needs room to expand. 3 liters of turkey broth is at least double the amount of liquid neces- sary to moisten the dressing. If you use all of it, you will not have a relatively light, dry dressing. The extra broth should be used in mak- ing turkey gravy or can be the base stock for making turkey soup with the carcass. If you're not up to making turkey broth, you can substi- tute chicken broth, but this is a great way to use the neck and gizzard. No quantities of the herbs are given because you can make this as spicy or as mild as you like. We like ours heavy on the sage and thyme. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: several hours, spread over 2 days. _P_r_e_c_i_- _s_i_o_n: measure the cornbread ingredients. CONTRIBUTOR Pamela McGarvey UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam From: lat@druil (Larry Tepper) Newsgroups: mod.recipes Subject: RECIPE: Incredible crab or shrimp dip Date: 30 Nov 85 10:36:37 GMT Organization: Stanford University, Computer Systems Laboratory Approved: reid@glacier.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 407 CRAB-BUTTER(A) 22 Dec 83 USENET Cookbook IRISH'S CRAB BUTTER CRAB-BUTTER - Incredible crab or shrimp dip My first encounter with this dip came at a New Year's party a few years ago. I was standing by the munchies table trying not to embarrass myself too much, when a woman came up to me and pointed out this dip. She explained to me that at a previous party she had lost control eating it and got a spoon! It's incredibly rich, and requires a lot of will power not to eat too much. INGREDIENTS (Serves 6 gluttons) _b_u_t_t_e_r 240 g _c_r_e_a_m _c_h_e_e_s_e 60 ml _m_a_y_o_n_n_a_i_s_e 150 g _c_r_a_b _m_e_a_t 1 _o_n_i_o_n (medium to large, chopped fine) some _c_o_c_k_t_a_i_l _s_a_u_c_e 30 ml _l_e_m_o_n _j_u_i_c_e 2.5 ml _c_r_u_s_h_e_d _g_a_r_l_i_c (or a pinch of instant garlic) 15 ml _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e PROCEDURE (1) Allow butter and cream cheese to soften before starting. (2) Mix mayo, butter and cream cheese. Do not use a blender, as the mixture will get soupy. (3) Add lemon juice, garlic, worcestershire sauce, pepper, etc. to taste. (4) Mix in crab (or whatever) and onion. Of the choices, I feel crab is the best. (5) Chill at least two hours, cover with cocktail sauce. This is an important part of the recipe. NOTES I recommend Wakefield crab meat, Shrimp or Shrimp & Crab. I usually use Crosse & Blackwell's cocktail sauce, but feel free to use any kind that you trust. You can make your own simple cocktail sauce by mixing 3 parts catsup to 1 part horseradish and adding tabasco, garlic, wor- cestershire sauce to taste. Serve over Triscuits (they're nice and strong, to survive heavy scoop- ing) or veggies. Irish is the friend from whom I got this recipe. 408 22 Dec 83 CRAB-BUTTER USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 2 hours cooling. _P_r_e_c_i_- _s_i_o_n: approximate measurement OK. CONTRIBUTOR Larry Tepper AT&T Information Systems, Denver lat@druil.UUCP Path: decwrl!recipes From: reid@decwrl (Brian Reid) Newsgroups: mod.recipes Subject: RECIPE: Cranberry bread Message-ID: <6524@decwrl.DEC.COM> Date: 21 Nov 86 04:45:39 GMT Sender: recipes@decwrl.DEC.COM Organization: DEC Western Research, Palo Alto, Calif., USA Lines: 95 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 409 CRANB-BREAD-1(D) 19 Nov 86 USENET Cookbook GRANDMA MACKAY'S CRANBERRY BREAD CRANB-BREAD-1 - A festive cranberry orange nut-bread My grandmother MacKay clipped this recipe from the 1951 edition of the Pillsbury Bake-Off competition recipes, and we've made it a family trad- ition ever since. From time to time my mother and I have both tried to improve on the recipe, but it appears that the recipe is already per- fect; every variation we have ever tried has been disappointing by com- parison. When I was a boy, before the invention of the food processor, making this bread required cutting the cranberries in half by hand, with a knife, and the person who brought 4 loaves of cranberry bread to the family Thanksgiving meal was more welcome than the person who brought the turkey. Now, between Baker's Secret loaf pans and Cuisinart slicer blades, you can knock out 8 perfect loaves of the stuff while watching one episode of Sesame Street. My grandmother still cuts each cranberry in half with a paring knife, and hers still tastes better than mine. INGREDIENTS (2 small loaves) 200 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 200 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 7.5 ml _b_a_k_i_n_g _p_o_w_d_e_r 2.5 ml _b_a_k_i_n_g _s_o_d_a 5 ml _s_a_l_t 180 ml _o_r_a_n_g_e _j_u_i_c_e (juice of one large orange) 15 ml _g_r_a_t_e_d _o_r_a_n_g_e _p_e_e_l (grated peel of one large orange) 30 g _s_h_o_r_t_e_n_i_n_g 1 _e_g_g, beaten 110 g _c_r_a_n_b_e_r_r_i_e_s, halved or chopped 115 g _w_a_l_n_u_t_s _o_r _p_e_c_a_n_s, chopped. PROCEDURE (1) Preheat oven to 175 deg. C. (2) Grease the bottom, but not the sides, of two small loaf pans. (3) In a large bowl, sift together all the dry ingredients (flour, sugar, baking powder, baking soda, and salt). Blend very well. (4) Mix together the orange juice, orange peel, melted shortening, and beaten egg. (5) Add the wet mixture to the dry mixture. Mix only enough to blend uniformly. Mix in the cranberries and the nuts; stir gently. (6) Pour the mixture into the loaf pans. Push it to the corners, leaving the center slightly hollow. 410 19 Nov 86 CRANB-BREAD-1 USENET Cookbook (7) Bake about an hour at 175 deg. C. The loaves are done when a toothpick inserted in the middle comes out clean. (8) Cool completely before cutting. Do not try to serve warm. NOTES It takes practice to know when to stop mixing the dough. If you mix too much, the bread gets a chewy texture to it, whereas it should have a very crumbly consistency, like a muffin or cornbread. It really makes a difference in the texture of this bread to use a shor- tening that is solid at room temperature, like Crisco. It really makes a difference in the flavor to use fresh orange-peel and not powdered. I prefer walnuts to pecans. It might seem sensible to try to use the same orange for the peel and the juice, but it is really more trouble than it is worth to try to peel a juiced orange or juice a peeled orange. I usually use two oranges, and eat the one that I took the peel from. This bread keeps well in the freezer. Specifically, it keeps from Thanksgiving to Christmas. It also survives quite well being mailed by parcel post from Indiana to Maryland. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 10 minutes preparation if you have a food processor, 2 hours baking and cooling. _P_r_e_c_i_s_i_o_n: Measure carefully. CONTRIBUTOR Brian Reid DEC Western Research Laboratory, Palo Alto, California, USA reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid From: mjf@cmu-cs-vlsi (Mike Foster) Newsgroups: mod.recipes Subject: RECIPE: Cranberry chicken Date: 24 Jan 86 05:10:35 GMT Organization: Columbia University Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 411 CRANB-CHICKEN(M) 24 Dec 85 USENET Cookbook CRANBERRY CHICKEN CRANB-CHICKEN - Baked chicken glazed with spiced cranberry sauce A variation on the traditional holiday themes. INGREDIENTS (Serves 4-6) 250 g _j_e_l_l_i_e_d _c_r_a_n_b_e_r_r_y _s_a_u_c_e 100 ml _d_r_y _s_h_e_r_r_y 350 ml _c_h_i_c_k_e_n _b_r_o_t_h 1 ml _g_r_o_u_n_d _g_i_n_g_e_r 1 ml _g_r_o_u_n_d _n_u_t_m_e_g 1 ml _g_r_o_u_n_d _c_l_o_v_e_s 1 ml _g_r_o_u_n_d _p_e_p_p_e_r 2 _s_t_a_r _a_n_i_s_e (whole) 2.5 ml _d_r_y _m_u_s_t_a_r_d 10 ml _p_r_e_p_a_r_e_d _m_u_s_t_a_r_d 30 ml _d_a_r_k _b_r_o_w_n _s_u_g_a_r 1 kg _c_h_i_c_k_e_n _b_r_e_a_s_t_s (boneless) some _s_e_a_s_o_n_e_d _f_l_o_u_r (flour with salt and pepper). Use enough to cover a dinner plate. 50 g _b_u_t_t_e_r PROCEDURE (1) Preheat oven to 175 deg. C. (2) Combine the cranberry sauce, sherry, chicken broth, spices, and sugar. Simmer for 10 minutes, then discard the star anise. (3) Heat the butter in a skillet until it is foamy. Dredge the chicken breasts in the seasoned flour, and saut'e in the butter for 1 minute on each side. Transfer the chicken to an oven- proof dish. (4) Pour the cranberry mixture into the skillet, and reduce by half over high heat. (5) Pour the sauce over the chicken, and bake at 175 deg. C for 15 minutes. RATING _D_i_f_f_i_c_u_l_t_y: Easy. _T_i_m_e: 15 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n: Measure the seasonings. CONTRIBUTOR Mike Foster <Foster@Columbia-20> Columbia University, New York Path: decwrl!recipes From: glassman@src.dec.com (Lucille Glassman) Newsgroups: alt.gourmand 412 24 Dec 85 CRANB-CHICKEN USENET Cookbook Subject: RECIPE: Moist cranberry-apple cookies Message-ID: <12007@decwrl.DEC.COM> Date: 30 Oct 87 06:16:43 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: DEC Systems Research Center, Palo Alto, Calif., USA Lines: 57 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 413 CRANB-COOKIES(D) 25 Jul 87 USENET Cookbook CRANBERY-APPLE COOKIES CRANB-COOKIES - Moist cookies with cranberries, apples, and cinnamon Many years ago one of my brothers complained to me that he didn't like cookies much, that they were always too dry and pasty. I came up with this recipe for him. He still doesn't like cookies, but the recipe has made its way to various other people to become a favorite. INGREDIENTS (Makes 4 dozen) 120 g _b_u_t_t_e_r 200 g _b_r_o_w_n _s_u_g_a_r 150 g _s_u_g_a_r 1 _e_g_g 60 ml _m_i_l_k 200 g _f_l_o_u_r 5 ml _b_a_k_i_n_g _p_o_w_d_e_r 5 ml _c_i_n_n_a_m_o_n 2.5 ml _s_a_l_t 5 ml _g_r_a_t_e_d _o_r_a_n_g_e _r_i_n_d 250 g _a_p_p_l_e_s, pared and chopped 100 g _c_r_a_n_b_e_r_r_i_e_s, chopped PROCEDURE (1) Preheat oven to 190 deg. C. (2) Cream butter and sugars; beat in egg and milk. (3) Sift together flour, baking powder, cinnamon, and salt. Stir into butter mixture until well-blended. (4) Stir in orange rind, apple, and cranberries. drop onto baking sheets. (5) Bake for 12-15 minutes at 190 deg. C. NOTES Don't store these in a cookie jar: they will get too mushy. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 15 minutes baking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Lucille Glassman DEC Systems Research Center, Palo Alto, California, USA glassman@src.dec.com {decvax,ucbvax,cbosgd,ihnp4}!decwrl!glassman Path: decwrl!recipes From: moiram@tekgen.TEK.COM Newsgroups: alt.gourmand Subject: RECIPE: Cranberry sweet potato quiche 414 25 Jul 87 CRANB-COOKIES USENET Cookbook Message-ID: <12210@decwrl.DEC.COM> Date: 14 Dec 87 19:36:38 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Tektronix, Inc., Beaverton, Oregon, USA Lines: 65 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 415 CRANB-QUICHE(MV) 22 Nov 86 USENET Cookbook SWEET POTATO & CRANBERRY QUICHE CRANB-QUICHE - Sweet potatoes, carrots and cranberries in cream cheese quiche This recipe has become a real holiday favorite in our family. It is ori- ginally from _T_h_e _V_e_g_e_t_a_r_i_a_n _E_p_i_c_u_r_e _B_o_o_k _T_w_o by Anna Thomas. It is sweeter than most quiches, but not as sweet as most pies, and can be eaten either as a side dish, or as dessert. We usually eat it with the turkey because no one wants to wait until dessert time! INGREDIENTS (Serves 8) 250 g _s_w_e_e_t _p_o_t_a_t_o_e_s 250 g _c_a_r_r_o_t_s 250 g _c_r_a_n_b_e_r_r_i_e_s 120 g _s_u_g_a_r 120 ml _m_i_l_k 4 _e_g_g_s 250 g _c_r_e_a_m _c_h_e_e_s_e dash _n_u_t_m_e_g dash _s_a_l_t 1 _p_r_e-_b_a_k_e_d _q_u_i_c_h_e _s_h_e_l_l (25 cm) PROCEDURE (1) Start some salted water boiling. Preheat oven to 190 deg. C. (2) Peel and grate the sweet potatoes. Grate carrots. Put these vegetables into an empty saucepan. (3) Pour the boiling water over the saucepan full of vegetables and bring to a boil. Cook five minutes; drain. (4) Wash cranberries and pick out the ones that are soft or blem- ished. Put the cranberries in an enameled pot with the sugar and cook them, covered, over low heat for 10 minutes, stirring occasionally. Remove the lid and cook for five minutes more, stirring almost constantly. (5) Add cooked drained potato/carrot mixture to cranberries and cook for 3 to 4 minutes more, stirring constantly. (6) Beat together the milk, eggs, cream cheese, a little nutmeg, and a dash of salt. Stir in the cooked vegetable mixture and pour this filling carefully into the prepared shell. (7) Bake at 190 deg. C for 40 minutes or until the top is golden and firm. Serve. 416 22 Nov 86 CRANB-QUICHE USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 25 minutes preparation, 40 minutes baking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Moira Mallison Tektronix, Inc., Beaverton, Oregon, USA tektronix!moiram Path: decwrl!recipes From: mcvl (Mary-Claire van Leunen) Newsgroups: mod.recipes Subject: RECIPE: Cranberry-orange relish Message-ID: <6518@decwrl.DEC.COM> Date: 21 Nov 86 04:42:21 GMT Sender: recipes@decwrl.DEC.COM Organization: DEC Systems Research Center, Palo Alto, Calif., USA Lines: 56 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 417 CRANB-RELISH(S) 13 Nov 86 USENET Cookbook CRANBERRY-ORANGE RELISH CRANB-RELISH - A fruit relish for holiday dinners In Chicago, where I did much of my growing up, there was a company called Indian Trails that made a frozen cranberry relish, and their rel- ish was traditional at my family's Thanksgiving dinner. When I moved to Boston I missed it. So I determined when next I went back to find a package of Indian Trails, read the label carefully, and duplicate the ingredients. Alas, the company had gone bankrupt in my absence and there were no packages anywhere in any reputable store. But I knew about the disreputable stores as well, so I took myself over to 47th Street and sure enough there in the frozen foods section I found a pink-marbled, faintly sticky package of Indian Trails cranberry relish, undoubtedly thawed out and re-frozen at least a dozen times. Eagerly I snatched it up, eagerly I read the mysterious ingredients: cranberries, oranges, sugar. (This was before the days when they would have boasted "No preservatives! No artificial ingredients!") I returned to Boston. I tried it: cranberries, oranges, sugar. Based on the ori- ginal experience with Indian Trails, I assume my home-made version would freeze admirably. One year, in a restless fit, I added a little powdered cinnamon, but that was silly, and I'm ashamed of myself now. INGREDIENTS (1 liter) 500 g _r_a_w _c_r_a_n_b_e_r_r_i_e_s 3 _o_r_a_n_g_e_s, seeded but not peeled. _c_a_n_e _s_u_g_a_r PROCEDURE (1) Grind up coarsely in your meat grinder or food processor the cranberries and oranges. (2) Sweeten to taste with sugar. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 3 minutes. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Mary-Claire van Leunen Digital Equipment Corporation, Systems Research Center, Palo Alto, CA mcvl@decsrc.ARPA or decwrl!mcvl Path: decwrl!recipes From: pam@cepu (Pam McGarvey) Newsgroups: mod.recipes Subject: RECIPE: Molded cranberry relish 418 13 Nov 86 CRANB-RELISH USENET Cookbook Message-ID: <7015@decwrl.DEC.COM> Date: 19 Dec 86 02:53:02 GMT Sender: recipes@decwrl.DEC.COM Organization: UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA Lines: 84 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 419 CRANB-RELISH-2(S) 24 Nov 86 USENET Cookbook MOLDED CRANBERRY RELISH CRANB-RELISH-2 - Molded fresh cranberry relish with dressing For years my mother required us to taste her ever-changing version of a fresh cranberry relish she insisted serving at Thanksgiving and Christ- mas. The unanimous family response to the inevitably bitter dish was, ``Do we have to?'' Then one year a friend came to Thanksgiving dinner and contributed what is now known simply as ``the recipe.'' Mom never tried to improve on this addictive relish. INGREDIENTS (Serves 8-10) DRESSING 700 g _m_a_r_s_h_m_a_l_l_o_w _c_r_e_m_e 250 ml _h_e_a_v_y _w_h_i_p_p_i_n_g _c_r_e_a_m 100 g _c_r_e_a_m _c_h_e_e_s_e RELISH 300 g _f_r_e_s_h _c_r_a_n_b_e_r_r_i_e_s 200 ml _w_a_t_e_r 180 g _r_a_s_p_b_e_r_r_y _J_e_l_l_o _m_i_x (1 package) 50 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 300 g _T_o_k_a_y _g_r_a_p_e_s (quartered and seeded) 300 g _c_e_l_e_r_y, chopped fine 500 g _c_a_n_n_e_d _c_r_u_s_h_e_d _p_i_n_e_a_p_p_l_e, including syrup (one #2 can). PROCEDURE (DRESSING) (1) The night before serving the relish, place the cream cheese and marshmallow creme in a small bowl. Mash lightly with a fork to barely break up cream cheese. (2) Add whipping cream and cover tightly. Refrigerate overnight. (3) 15 minutes before serving, whip mixture with an electric mixer until it reaches the consistency of thick, but not stiff, whipped cream. PROCEDURE (RELISH) (1) Rinse cranberries thoroughly. Place in a 2-liter saucepan with water, and cover. Bring to a boil and cook until the berries have ``popped.'' (2) Remove from heat and, using an electric mixer, beat gently until all the berries are broken. (3) Add Jello and sugar. Plan saucepan over a bowl of ice and stir occasionally until mixture has thickened but not jelled. (4) Add grapes, celery, and crushed pineapple (including packing 420 24 Nov 86 CRANB-RELISH-2 USENET Cookbook syrup). (5) Pour into prepared mold and chill in refrigerator until set (about 3 hours). (6) To serve, unmold relish onto a plate and place dressing in a separate dish. Serve a couple of dollops of dressing with each serving of relish. NOTES The most difficult step is in unmolding the relish. I always spray my mold very lightly with a coating of an aerosol cooking oil (such as ``PAM'') before filling it with the relish. When it's time to unmold, I run a thin spatula around the outside of the molded relish to barely loosen it, place the serving plate on top and invert the mold and plate. I rarely have to dip the mold in hot water to loosen the relish. I usually use a standard ring mold and put the dressing in a footed com- pote which sits in the center of the unmolded ring of relish. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 10 minutes preparation, overnight chilling, 30 more minutes preparation. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Pamela McGarvey UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam Path: decwrl!recipes From: wolit@mhuxd.att.com (Jan Wolitzky) Newsgroups: alt.gourmand Subject: RECIPE: Mama Stamberg's cranberry relish Message-ID: <13764@decwrl.DEC.COM> Date: 3 Jul 88 20:36:16 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: AT&T Bell Laboratories, Murray Hill, NJ USA Lines: 46 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 421 CRANB-RELISH-3(A) 18 Feb 87 USENET Cookbook MAMA STAMBERG'S CRANBERRY RELISH CRANB-RELISH-3 - Frozen cranberry relish with horseradish Susan Stamberg, former co-host of National Public Radio's _A_l_l _T_h_i_n_g_s _C_o_n_s_i_d_e_r_e_d, used to broadcast this recipe every year around Thanksgiv- ing. She claimed it was her mother's, but it turned out that her mother got it from a Craig Claiborne column many years before. Very few people are neutral about this unusual, rather strong relish-they either love it or hate it. I'm in the former group. INGREDIENTS (7 dl) 200 g _r_a_w _c_r_a_n_b_e_r_r_i_e_s 1 _s_m_a_l_l _o_n_i_o_n 100 g _s_u_g_a_r 200 ml _s_o_u_r _c_r_e_a_m 30 g _p_r_e_p_a_r_e_d _w_h_i_t_e _h_o_r_s_e_r_a_d_i_s_h PROCEDURE (1) Grind the onion and cranberries together. (2) Add all the other ingredients and mix well. (3) Put in a plastic container and freeze. One hour before serv- ing, move to the refrigerator to soften. NOTES This relish is shocking pink in color, so plan your table setting accordingly. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, overnight freezing. _P_r_e_c_i_s_i_o_n: measure the horseradish. CONTRIBUTOR Jan Wolitzky AT&T Bell Laboratories, Murray Hill, NJ USA wolit@mhuxd.att.com Path: decwrl!recipes From: asente@cascade (Paul Asente) Newsgroups: mod.recipes Subject: RECIPE: Cranberry sauce Message-ID: <6516@decwrl.DEC.COM> Date: 21 Nov 86 04:41:12 GMT Sender: recipes@decwrl.DEC.COM Organization: Stanford University CIS Apple Orchard Lines: 44 Approved: reid@decwrl.UUCP 422 18 Feb 87 CRANB-RELISH-3 USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 423 CRANB-SAUCE-1(S) 13 Nov 86 USENET Cookbook CRANBERRY SAUCE CRANB-SAUCE-1 - Homemade cranberry sauce Most people don't realize how easy it is to make cranberry sauce. It tastes much better fresh than canned (what doesn't?). INGREDIENTS (Makes a lot) 500 g _c_r_a_n_b_e_r_r_i_e_s _w_a_t_e_r 200 g _s_u_g_a_r PROCEDURE (1) Rinse the cranberries and put them into a heavy pot. Add just enough water to cover them. Stir in the sugar. (2) Cook over medium heat, stirring frequently, until most of the cranberries have split open. This will take about 15 minutes. Stir well, then taste it, and add more sugar if it's not sweet enough for you. If you add more sugar, cook it a little longer, still stirring, to make sure that the new sugar is completely dissolved. (3) Chill overnight. (4) Eat. NOTES This keeps covered in the refrigerator for quite a long time. RATING _D_i_f_f_i_c_u_l_t_y: Easy _T_i_m_e: 20 minutes preparation, overnight chilling. _P_r_e_- _c_i_s_i_o_n: No need to measure. CONTRIBUTOR Paul Asente Stanford University, CIS Apple Orchard, Palo Alto, Calif., USA asente@cascade.stanford.edu ...decwrl!glacier!cascade!asente Path: decwrl!recipes From: faigin@sdcrdcf (Daniel P. Faigin) Newsgroups: mod.recipes Subject: RECIPE: Creamed spinach Message-ID: <5433@decwrl.DEC.COM> Date: 19 Sep 86 03:28:03 GMT Sender: recipes@decwrl.DEC.COM Organization: System Development Corp., Santa Monica, California Lines: 41 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust 424 13 Nov 86 CRANB-SAUCE-1 USENET Cookbook Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 425 CRM-SPINACH(V) 21 May 86 USENET Cookbook CREAMED SPINACH CRM-SPINACH - Creamed spinach with sour cream This is a recipe for a version of creamed spinach that we found that uses sour cream instead of milk. We have tried it and it is quite good. INGREDIENTS (Serves 6) 600 g _s_p_i_n_a_c_h, chopped. This can either be fresh spinach or frozen chopped spinach. 1-2 dl _s_o_u_r _c_r_e_a_m 15-30 ml _p_r_e_p_a_r_e_d _h_o_r_s_e_r_a_d_i_s_h PROCEDURE (1) Clean, trim, and chop spinach, and cook in a dry, covered sau- cepan over a medium heat until the spinach is wilted. If you are using frozen spinach, cook to thaw and evaporate all water, then proceed. (2) Stir in sour cream and horseradish. (3) Serve hot. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Daniel Faigin and Karen Davis System Development Corporation, Santa Monica, California {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin sdcrdcf!faigin@LOCUS.UCLA.EDU Path: decwrl!recipes From: faigin@sdcrdcf (Daniel P Faigin) Newsgroups: mod.recipes Subject: RECIPE: Creamed spinach II Message-ID: <7965@decwrl.DEC.COM> Date: 6 Feb 87 04:45:31 GMT Sender: recipes@decwrl.DEC.COM Organization: System Development Corp., Santa Monica., Calif., USA Lines: 58 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. Here's the recipe: 426 21 May 86 CRM-SPINACH USENET Cookbook 427 CRM-SPINACH-2(V) 07 Nov 86 USENET Cookbook GULLIVER'S CREAMED SPINACH CRM-SPINACH-2 - Creamed spinach with bacon This is a creamed spinach recipe that we found in the Los Angeles Times. It produces a creamed spinach that even my wife likes. INGREDIENTS (Serves 6) 300 g _s_p_i_n_a_c_h, chopped. Either frozen or fresh may be used. 3 _b_a_c_o_n _s_l_i_c_e_s 1 _s_m_a_l_l _o_n_i_o_n 20 g _f_l_o_u_r 300 ml _m_i_l_k (we substitute a like quantity of 50/50 _K_o_s_h_e_r _P_a_r_v_e creamer and water) 5 ml _s_a_l_t 2.5 ml _p_e_p_p_e_r PROCEDURE (1) Rinse and chop the spinach. Place the chopped spinach in a heavy skillet, cover, and steam until wilted, stirring occa- sionally. There is no need to add water other than what clings to the leaves from washing. (If you are using frozen spinach, place over low or medium heat to thaw and allow excess water to evaporate) Transfer to small bowl and squeeze completely dry. (2) Grind bacon and onion very fine and place in saucepan. Saut'e bacon and onion until bacon is cooked. (3) Stir in flour to make smooth paste. Gradually add milk. Bring to boil and simmer 10 minutes over low heat until thickened. (4) Add salt and pepper. Grind spinach fine and add to cream sauce. NOTES You may find that you want to add extra milk and give the finished soup a final heating in the microwave. We did, and it didn't hurt it one bit. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 15 minutes cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Daniel Faigin and Karen Davis Santa Monica, California, USA {akgua ihnp4 hplabs cbosgd}!sdcrdcf!faigin sdcrdcf!faigin@LOCUS.UCLA.EDU From: ecl@mtgzz (Evelyn C. Leeper) Newsgroups: mod.recipes Subject: RECIPE: Cuban Beans Date: 21 Feb 86 05:14:03 GMT 428 07 Nov 86 CRM-SPINACH-2 USENET Cookbook Organization: AT&T Information Systems, Holmdel NJ Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 429 CUBAN-BEANS(MV) 28 Jan 86 USENET Cookbook CUBAN (PUERTO RICAN) BEANS CUBAN-BEANS - Beans like they cook in many Caribbean countries This recipe is from my mother, who undoubtedly got it from one of my father's relatives. I've seen it described as being from various coun- tries, but it will always be Puerto Rican beans to me. Any dried beans can be used, but kidney beans and navy beans are the best. Chick peas aren't bad either. You can use a ham bone for flavor- ing instead of the olive oil if you don't mind using ham. INGREDIENTS (Serves 4) 500 g _d_r_i_e_d _b_e_a_n_s 1 _o_n_i_o_n, _d_i_c_e_d 1/4 _g_r_e_e_n _p_e_p_p_e_r, _d_i_c_e_d 3 cloves _g_a_r_l_i_c, _d_i_c_e_d 250 ml _t_o_m_a_t_o _s_a_u_c_e 30 ml _o_l_i_v_e _o_i_l 10 ml _s_a_l_t (You can vary the amount of salt according to preference. My mother uses 15 ml) PROCEDURE (1) Soak the beans for at least two hours (overnight is okay too). Change the water and bring to a boil. (2) Add the onion, pepper, and garlic; cover and simmer for 1 hour. (3) Add the tomato sauce, olive oil, and salt: cover and simmer 1 more hour. (Be sure to keep the beans covered with liquid, adding more water if necessary.) INGREDIENTS (Rice to go with it) 500 ml _w_a_t_e_r 200 g _l_o_n_g-_g_r_a_i_n _r_i_c_e 5 ml _s_a_l_t (You can vary the amount of salt according to prefer- ence.) PROCEDURE (1) Bring the water to a boil (2) Add the rice and salt. (3) Cover and let simmer for 20 minutes. NOTES This makes a very good main course or side dish. 430 28 Jan 86 CUBAN-BEANS USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 2 hours soaking, 5 minutes dicing, 2 hours cooking. _P_r_e_c_i_s_i_o_n: the rice is the only part you need to measure. CONTRIBUTOR Evelyn C. Leeper AT&T Information Systems, Holmdel NJ Path: decwrl!recipes From: nlm@attunix (Nancy Mintz) Newsgroups: mod.recipes Subject: RECIPE: Cucumber yogurt sauce Message-ID: <6617@decwrl.DEC.COM> Date: 28 Nov 86 04:31:54 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T UNIX System Dev. Lab, Summit, New Jersey, USA Lines: 41 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 431 CUCUMBER-SAUCE(SL) 7 Aug 86 USENET Cookbook CUCUMBER YOGURT SAUCE CUCUMBER-SAUCE - A mideast-style sauce with cucumbers and yogurt This recipe came originally from the local paper, years ago. They liked it with lamb. INGREDIENTS (serves 4) 350 g _c_u_c_u_m_b_e_r (coarsely grated) 4 ml _w_h_o_l_e _c_u_m_i_n _s_e_e_d_s 10 ml _h_o_t _g_r_e_e_n _c_h_i_l_i_s (seeded & chopped) (optional) 250 ml _p_l_a_i_n _y_o_g_u_r_t 5 ml _v_e_g_e_t_a_b_l_e _o_i_l 2.5 ml _g_a_r_l_i_c (finely chopped) _s_a_l_t (to taste) (optional) PROCEDURE (1) Toast cumin seeds in small heavy skillet until browned. Do not burn. When they start to crackle, remove from heat, shak- ing skillet. (2) Combine all ingredients. Blend well and chill. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 1 hour chilling. _P_r_e_c_i_- _s_i_o_n: approximate measurement OK. CONTRIBUTOR Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA ihnp4!attunix!nlm Path: decwrl!recipes From: roche@rochester.arpa (James Roche Newsgroups: alt.gourmand Subject: RECIPE: Sweet cucumber chunks Message-ID: <11647@decwrl.DEC.COM> Date: 11 Sep 87 03:08:50 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: U of Rochester, CS Dept, Rochester, New York, USA Lines: 58 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 432 7 Aug 86 CUCUMBER-SAUCE USENET Cookbook 433 CUKE-CHUNKS(AV) 20 Mar 87 USENET Cookbook SWEET CUCUMBER CHUNKS CUKE-CHUNKS - A very sweet cucumber pickle My wife's grandmother provided us with this wonderful pickle recipe. INGREDIENTS (Serves many) 10 _c_u_c_u_m_b_e_r_s, not too fat 800 g _s_u_g_a_r 30 ml _p_i_c_k_l_i_n_g _s_p_i_c_e (see note) 25 ml _s_a_l_t (noniodized salt is best) 1 liter _v_i_n_e_g_a_r PROCEDURE (1) Wash cucumbers and place in large pot. Pour boiling water over cucumbers until they are covered. Let stand for 24 hours and then drain. Repeat this procedure for three (3) days. The cucumbers will be rather slimy after this. This is normal. (2) On the fourth day drain and slice into bite-size chunks. If the cucumbers are fat you can halve or quarter the chunks so you end up with bite-size pieces. (3) Combine the remaining ingredients. Bring mixture to a boil, stirring frequently. Pour cooked mixture over the cucumber pieces. (4) Return to a boil, but just a boil. Do not cook. Pour cucumbers and liquid mixture into canning jars and seal. Jars should be sealed in a boiling water bath for 10 minutes. NOTES These are best if they sit for a month or so after canning, to give them time to work. If you use iodized salt, they are more likely to get cloudy during that month. If your grocery does not sell premixed "pickling spice" mixtures, try various combinations of mustard seeds, celery seeds, coriander, dill, or any other strongly-flavored spices that you like. We increase this recipe by several times. Last year we used about 200 cucumbers. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 4 days of soaking. About 1-2 hours of real work. _P_r_e_c_i_s_i_o_n: Approximate measure ok. CONTRIBUTOR Jim Roche University of Rochester, Computer Science Department roche@cs.rochester.edu rochester!roche 434 20 Mar 87 CUKE-CHUNKS USENET Cookbook Path: decwrl!recipes From: rives@purdue (Katherine Rives Albitz) Newsgroups: mod.recipes Subject: RECIPE: Curried fruit Message-ID: <8164@decwrl.DEC.COM> Date: 20 Feb 87 04:30:22 GMT Sender: recipes@decwrl.DEC.COM Organization: Purdue University, Lafayette, Indiania, USA Lines: 60 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 435 CURRIED-FRUIT(D) 30 Oct 86 USENET Cookbook CURRIED FRUIT CURRIED-FRUIT - Baked fruit with curry sauce and nuts This dish can be served as a desert, alone, or on top of ice cream or pound cake (or both!). But, our favorite way of serving it is as a side dish at brunch on Christmas day. As long as I can remember, Mom has had this dish, along with an egg/cheese casserole, bacon, and muffins for Christmas brunch. It is especially easy since you make it a day ahead of time. INGREDIENTS (Serves 8-12) 2.5-3 kg _f_r_u_i_t (pears, peaches, pineapple, apricot, etc.) 12 _c_h_e_r_r_i_e_s 150 g _l_i_g_h_t _b_r_o_w_n _s_u_g_a_r 15 ml _c_u_r_r_y _p_o_w_d_e_r 150 g _m_e_l_t_e_d _b_u_t_t_e_r 100 g _b_l_a_n_c_h_e_d, _s_l_i_v_e_r_e_d _a_l_m_o_n_d_s PROCEDURE (1) Add sugar and curry powder to melted butter and mix well. (2) Drain all fruit well. Arrange fruit and nuts in layers in casserole dish. There should be enough fruit to fill the dish about three-quarters full. (3) Pour butter mixture over fruit. (4) Bake at 160 deg. C for one hour. (5) Refrigerate overnight. Reheat at 175 deg. C until hot before serving (about 10-15 minutes). NOTES I use standard American ``curry powder''. Any other that you want to use should be ok. Adjust the amount of curry powder to your taste, or use cinnamon if you really don't like the flavor of curry. Use your imagination in choosing the fruits to go in it. Cherries and almonds are a must, but the rest is up to you. We use canned fruit, but fresh would be good too. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 1 hour baking, over- night cooling. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Katherine Rives Albitz Hewlett-Packard, Network Software R&D Lab, Fort Collins, Colorado USA hpfcla!hpcnof!k_albitz@hplabs.hp.com 436 30 Oct 86 CURRIED-FRUIT USENET Cookbook Path: decwrl!recipes From: mogul@decwrl.dec.com (Jeffrey Mogul) Newsgroups: alt.gourmand Subject: RECIPE: Curried rice Message-ID: <12327@decwrl.DEC.COM> Date: 5 Feb 88 06:16:39 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: DEC Western Research, Palo Alto, Calif., USA Lines: 65 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 437 CURRIED-RICE(M) 3 Nov 87 USENET Cookbook CURRIED RICE CURRIED-RICE - Baked rice with a mild curry flavor This is a slight modification of the ``Riz a l'Indienne'' from the _6_0- _M_i_n_u_t_e _G_o_u_r_m_e_t (Pierre Franey). It's more French than Indian, and goes well with, say, saut'eed chicken in cream. INGREDIENTS (4 servings) 40 g _b_u_t_t_e_r 150 g _c_h_o_p_p_e_d _o_n_i_o_n 1 ml _m_i_n_c_e_d _g_a_r_l_i_c 200 g _r_i_c_e 15 ml _c_u_r_r_y _p_o_w_d_e_r, vary amount to taste. 400 ml _c_h_i_c_k_e_n _b_r_o_t_h, (or chicken bouillon, or water) 2 sprigs _p_a_r_s_l_e_y 1 _b_a_y _l_e_a_f PROCEDURE (1) Preheat oven to 205 deg. C. (2) Obtain casserole or heavy ovenproof saucepan with a close- fitting lid. (3) Over a burner on moderate heat, melt half the butter in the casserole and cook the onion and garlic, stirring constantly, until the onion is translucent. (4) Add the rice and stir until well-coated with butter. (5) Add the curry powder and stir until well-blended. (6) Add the broth and stir to make sure there are no lumps. (7) Add the parsley and bay leaf on top. (8) Cover and bake in the oven for 17 minutes (Franey says _e_x_a_c_t_l_y 17 minutes, but basically ``cook until done.'') (9) Discard parsley and bay leaf, and stir in remaining butter. NOTES This basic recipe may be varied by modifying quantities (for example, less onion) or adding ingredients (for example, pine nuts or apple chunks). RATING _D_i_f_f_i_c_u_l_t_y: easy _T_i_m_e: 15 minutes preparation, 25 minutes cooking. _P_r_e_- _c_i_s_i_o_n: Measure the rice and broth. 438 3 Nov 87 CURRIED-RICE USENET Cookbook CONTRIBUTOR Jeffrey Mogul Digital Equipment Corp., Western Research Lab, Palo Alto, California, USA mogul@decwrl.dec.com decwrl!mogul Path: decwrl!recipes From: moiram@tektronix (Moira Mallison) Newsgroups: mod.recipes Subject: RECIPE: curried shrimp macaroni salad Message-ID: <3308@decwrl.DEC.COM> Date: 30 May 86 03:34:20 GMT Sender: recipes@decwrl.DEC.COM Organization: Tektronix, Inc, Beaverton, Oregon Lines: 50 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 439 CURRY-SALAD(SL) 6 Mar 86 USENET Cookbook CURRIED SHRIMP AND MACARONI SALAD CURRY-SALAD - A cold pasta dish This salad is quick and easy. It's best if made several hours before serving, to get the full curry flavor. It's been a real hit at potlucks. INGREDIENTS (serves 4 to 6) 60 g _m_a_y_o_n_n_a_i_s_e 10 ml _c_u_r_r_y _p_o_w_d_e_r (or to taste) 500 g _s_m_a_l_l _s_h_r_i_m_p (cleaned, deveined, and cooked) 300 g _h_o_n_e_y_d_e_w _b_a_l_l_s 200 g _s_l_i_v_e_r_e_d _w_a_t_e_r _c_h_e_s_t_n_u_t_s, drained. 150 g _s_m_a_l_l _s_e_a _s_h_e_l_l _p_a_s_t_a, cooked. (measure before cooking) PROCEDURE (1) Mix the curry powder into the mayonnaise. (2) Put the remaining ingredients in a large bowl. Dress with the curried mayonnaise. (3) Chill 1-2 hours. NOTES A honeydew ball is a ball of honeydew melon that is scooped out of the flesh of the melon with a ``balling spoon'' or ``melon baller.'' 150 g of _p_a_s_t_a will make 750 ml of cooked macaroni. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 25 minutes (includes time to cook macaroni and make melon balls.) _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Moira Mallison (tektronix!moiram) Organization: Tektronix, Inc. Beaverton, Oregon Path: decwrl!recipes From: stephenw@murdu.oz (Steven Withers) Newsgroups: mod.recipes Subject: RECIPE: Damper (Outback drover bread) Message-ID: <3607@decwrl.DEC.COM> Date: 13 Jun 86 03:36:44 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Melbourne, Victoria, Australia Lines: 75 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial 440 6 Mar 86 CURRY-SALAD USENET Cookbook advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 441 DAMPER(B) 22 Apr 86 USENET Cookbook DAMPER DAMPER - Bread as made by drovers in the outback I don't know how many of you realise it, but there is a wealth of TV programmes about cooking from around the world. We are lucky in that Australia's SBS network (Special Broadcasting Service-``multicultural television'') has a regular slot for food and wine at a convenient time on Saturday evenings. Over the last couple of years we have seen series on French, Indian, Chinese, English, Vegetarian, Australian, and Sri Lankan cookery, among others. If you're missing out, why not call your local station? This recipe comes from a series called ``Australian Tableland''. Tradi- tionally, damper should be cooked in the coals of a camp fire, but the temperature in an oven is much more consistent! This recipe has the advantages of being simple and-with ordinary care- reliable. INGREDIENTS (1 damper) 625 ml _s_e_l_f-_r_a_i_s_i_n_g _f_l_o_u_r 5 ml _s_a_l_t 5 g _b_u_t_t_e_r 5 ml _s_u_g_a_r 250 ml _m_i_l_k (or use 125 ml of powdered milk and 250 ml water.) PROCEDURE (1) Preheat oven to 180 deg. C. (2) Mix together the dry ingredients and the butter. Add the liquid and mix well. Knead for about 5 minutes (if you don't know about kneading, look in a good cookery book with plenty of pictures-it's difficult to describe in words). (3) Shape into a flattened ball, and place on a greased and floured baking sheet or in a greased and floured round cake tin (I recommend the latter, about 18 to 20 cm diameter, as it gives a better shape). Bake for 30 minutes. Use a dutch oven if you are cooking in an open fire, and use your experience as to cooking time. NOTES Serve in moderately thick slices while still fairly hot. I'm told that golden syrup (a treacle-like substance made as a by-product of cane sugar refining) is the traditional thing to spread on it, and that goes well. Jam is good, too. 442 22 Apr 86 DAMPER USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n: measure carefully. CONTRIBUTOR Stephen Withers, The University of Melbourne, Parkville, Victoria 3052, Australia. UUCP: {seismo,mcvax,ukc,ubc-vision}!munnari!murdu.oz!stephenw CSNET: stephenw%murdu@munnari.oz Path: decwrl!recipes From: reid@decwrl.UUCP (Brian Reid) Newsgroups: alt.gourmand Subject: RECIPE: Dandelion salad Message-ID: <11699@decwrl.DEC.COM> Date: 25 Sep 87 03:11:47 GMT Sender: recipes@decwrl.DEC.COM Organization: DEC Western Research Lab, Palo Alto CA Lines: 61 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 443 DANDELIONS(SL) 13 May 86 USENET Cookbook DANDELION SALAD DANDELIONS - Dinner salad made with dandelions and cheese The U.S. Department of Agriculture once had a big presence in the life of the average American. Their publications on home canning, gardening, and cooking found their way into almost every household in the country. The USDA Food and Nutrition Service still exists, and they still produce books and pamphlets on every topic having to do with growing, eating, and analyzing food. In this era of frozen food, microwave ovens, and iceberg lettuce, there's much less demand for their books than there once was. In time for the Bicentennial, the USDA produced a book called _F_a_v_o_r_i_t_e _A_m_e_r_i_c_a_n _R_e_c_i_p_e_s, which is a non-copyrighted collection of traditional American rural and farm recipes. All are simple and nutritious; most are also a little dull. Here's one that I like. INGREDIENTS (serves 4) 200 g _t_e_n_d_e_r, _f_r_e_s_h _d_a_n_d_e_l_i_o_n _g_r_e_e_n_s 65 g _t_h_i_n_l_y _s_l_i_c_e_d _r_e_d _o_n_i_o_n_s 2 _t_o_m_a_t_o_e_s, cut in fourths. 110 g _s_h_a_r_p _c_h_e_d_d_a_r _c_h_e_e_s_e, grated 2.5 ml _b_l_a_c_k _p_e_p_p_e_r 60 ml _s_a_l_a_d _o_i_l 50 ml _v_i_n_e_g_a_r 5 ml _d_i_l_l PROCEDURE (1) Wash the dandelion greens carefully. Drain well and cut into pieces. (2) Add the onions, tomatoes, and cheese. Toss to mix. (3) Make a salad dressing by mixing the pepper, salad oil, vine- gar, and dill. Dress the salad, toss, and serve. NOTES Make sure that you take the dandelion greens from a lawn that has not been treated with pesticides or anti-growth hormones recently. (Many lawn fertilizers also contain weed-control hormones). You can substitute a commercial salad dressing for the oil, vinegar, pepper, and dill. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes. _P_r_e_c_i_s_i_o_n: no need to measure. 444 13 May 86 DANDELIONS USENET Cookbook CONTRIBUTOR Brian Reid DEC Western Research Lab, Palo Alto CA reid@decwrl.DEC.COM -or- {decvax,ihnp4,ucbvax,sun}!decwrl!reid Path: decwrl!recipes From: marilyn@merlin.berkeley.edu (Marilyn Kushner) Newsgroups: alt.gourmand Subject: RECIPE: Grammy's dark rolls Message-ID: <12129@decwrl.DEC.COM> Date: 15 Nov 87 16:35:34 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Microlab, Univ. of California, Berkeley, Calif., USA Lines: 65 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 445 DARK-ROLLS(B) 8 Nov 87 USENET Cookbook GRAMMY'S DARK ROLLS DARK-ROLLS - Holiday rolls with oatmeal and molasses This recipe has long been part of my Thanksgiving tradition. I have long since forgotten its source. INGREDIENTS (12 rolls) 40 g _o_a_t_m_e_a_l (rolled oats) 50 g _w_h_o_l_e _w_h_e_a_t _f_l_o_u_r 1 ml _s_a_l_t 50 g _s_h_o_r_t_e_n_i_n_g 30 ml _m_o_l_a_s_s_e_s 30 ml _h_o_n_e_y 250 ml _b_o_i_l_i_n_g _w_a_t_e_r 15 g _a_c_t_i_v_e _d_r_y _y_e_a_s_t (2 packages). Do not use quick-rising yeast. 100 ml _w_a_r_m _w_a_t_e_r 5 ml _h_o_n_e_y 1 _e_g_g 250-350 g _u_n_b_l_e_a_c_h_e_d _f_l_o_u_r PROCEDURE (1) Combine oatmeal, whole-wheat flour, salt, shortening, molasses, and honey. Pour boiling water over all. Mix and let cool. (2) While cooling, dissolve yeast in warm water with the honey. Add egg to cooled batter, then mix in dissolved yeast. (3) Add flour until dough is just soft enough to knead. Knead lightly. (4) Place dough in a greased bowl; cover with a damp cloth. Let rise in warm place until doubled in bulk; about one hour. (5) Punch down dough and cut into 12 equal pieces. Shape each piece into a ball in put into a greased 25-cm pan. (6) Let rise again for 45 minutes. (7) Bake in a preheated oven at 175 deg. C for 40 minutes. NOTES Note: These rolls are reaally wonderful, but they need time to rise. start them as early in the day as possible. Don't even _t_h_i_n_k about using the quick-rise yeasts. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: several hours preparation, 1 hour baking and cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients. 446 8 Nov 87 DARK-ROLLS USENET Cookbook CONTRIBUTOR Marilyn Kushner Microlab, University of California, Berkeley, California, USA Marilyn@merlin.berkeley.edu From: reid@decwrl (Brian Reid) Newsgroups: mod.recipes Subject: RECIPE: Delmonico potatoes Date: 14 Mar 86 05:13:50 GMT Organization: Stanford University, Computer Systems Lab Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 447 DELMONICOS(V) 2 Jan 86 USENET Cookbook DELMONICO POTATOES DELMONICOS - A casserole of potatoes, rice, and cheese This recipe has been in my family for 100 years. The family legend was that it came from the Delmonico Hotel in New York, whose chef, Charles Ranhofer, had given it to my great-great grandfather under some cir- cumstance in the 1880's. I recently managed to track down a cookbook by Ranhofer, published in 1893, and alas, it contains no recipe that even remotely resembles this one. Who knows? Maybe my great-grandmother got it from a newspaper. I guess it doesn't matter much. I've watched 4 generations in my family grow fatter and happier eating these potatoes, so who cares where it came from `way back then. INGREDIENTS (Serves 6) 1.5 kg _p_o_t_a_t_o_e_s (12-15 medium potatoes) 70 g _u_n_c_o_o_k_e_d _w_h_i_t_e _r_i_c_e 100 g _b_u_t_t_e_r 40 g _f_l_o_u_r 750 ml _m_i_l_k 5 ml _s_a_l_t 2.5 ml _p_e_p_p_e_r 1 kg _s_h_a_r_p _c_h_e_d_d_a_r _c_h_e_e_s_e PROCEDURE (1) Boil the potatoes in salted water until they are cooked firm, about 20 or 30 minutes. Let them cool, then dice them into 1- cm cubes. (2) Cook the rice in 1 cup of water with 1 ml of salt. Cook until soft, about 20 minutes. Drain. (3) Make 750 ml of medium white sauce: heat the milk in a sau- cepan; in another saucepan, melt butter and brown flour in it. When flour is brown, dump hot milk all at once into flour/butter mixture. Add salt and pepper, simmer for 10 minutes or more, stirring frequently. (4) Into the white sauce, stir 200 g of grated cheddar and the cooked rice. Mix well. (5) Mix the sauce with the cold potatoes, then pour into a but- tered baking dish. Sprinkle generously with 800 g of cheddar. Bake 1 hour at 160 deg. C. (6) Let it cool, and put it in the refrigerator. Wait at least a day. Then reheat and serve. 448 2 Jan 86 DELMONICOS USENET Cookbook NOTES My grandmother always peeled the potatoes when she made this recipe; I never do. I think that women of her generation were taught by their home economics teachers that unpeeled potatoes were a sign of moral decay. The most maddening thing about this recipe is how much better it tastes the second day. There is no reason why you can't eat it fresh out of the oven, but if you can muster the will power to put it aside after it has cooked and to let it wait a day, the flavor will improve dramatically. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 1 hour to prepare, 1 hour to cook, 1 day to wait. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Brian Reid DEC Western Research Laboratory, Palo Alto CA decwrl!reid -or- reid@decwrl.DEC.COM From: ss@wang-inst (Sid Shapiro) Newsgroups: mod.recipes Subject: RECIPE: dill dip -- an appetizer Date: 16 Jan 86 08:34:01 GMT Organization: Wang Institute, Tyngsboro, MA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 449 DILL-DIP(A) 1 Jan 86 USENET Cookbook DILL DIP DILL-DIP - A cold dip I first discovered this dip at a reunion of old college roommates. It comes from the wilds of Farmington, Connecticut. INGREDIENTS (makes 150 ml) 100 g _c_r_e_a_m _c_h_e_e_s_e 15 ml _p_i_m_e_n_t_o-_s_t_u_f_f_e_d _g_r_e_e_n _o_l_i_v_e (finely chopped) 5 ml _g_r_a_t_e_d _o_n_i_o_n 1 ml _d_r_i_e_d _d_i_l_l 0.5 ml _s_a_l_t 15-30 ml _l_i_g_h_t _c_r_e_a_m PROCEDURE (1) Combine first 5 ingredients (2) Stir in enough cream to make the mixture have dipping con- sistency. (3) Chill. NOTES Serve in a hollowed-out _w_h_o_l_e loaf of bread. Use the discarded bread for dipping. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 3 minutes preparation, several hours chilling. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Sid Shapiro - Wang Institute of Graduate Studies, Tyngsboro, Massachusetts [decvax, linus, masscomp]!wanginst!ss ss%wang-inst.CSNET@Csnet-Relay.ARPA Path: decwrl!recipes From: wiebe@ngp.utexas.edu (Anne Hill Wiebe) Newsgroups: mod.recipes Subject: RECIPE: Dog biscuits Message-ID: <8833@decwrl.DEC.COM> Date: 27 Mar 87 04:25:51 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Texas Computation Center, Austin, Texas, USA Lines: 69 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial 450 1 Jan 86 DILL-DIP USENET Cookbook advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 451 DOG-BISCUITS(M) 18 Nov 86 USENET Cookbook DOG BISCUITS DOG-BISCUITS - Homemade meatless dog biscuits This strange and wonderful recipe appeared in our hometown paper's con- sumer column, for making doggie Christmas presents! Although they are meatless, they are not vegetarian, as they contain chicken broth. How- ever, your dog is quite unlikely to be a strict vegetarian. INGREDIENTS (Several dozen) 350 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 250 g _w_h_o_l_e-_w_h_e_a_t _f_l_o_u_r 100 g _r_y_e _f_l_o_u_r 200 g _c_o_r_n_m_e_a_l 300 g _c_r_a_c_k_e_d _w_h_e_a_t (_b_u_l_g_u_r) 100 g _n_o_n-_f_a_t _d_r_y _m_i_l_k _p_o_w_d_e_r 20 g _s_a_l_t 5 dl _c_h_i_c_k_e_n _s_t_o_c_k 7.5 g _a_c_t_i_v_e _d_r_y _y_e_a_s_t (one package) 1 _e_g_g 15 ml _m_i_l_k PROCEDURE (1) Preheat oven to 150 deg. C. Combine, in a big bowl, the flours, cornmeal, milk powder, and salt. (2) In a separate bowl, dissolve yeast in 5 cl lukewarm water; let it sit for a few minutes, until it bubbles. (3) Add the chicken stock to the yeast mixture. Mix well. (4) Add the liquid to the dry ingredients. Knead about 3 minutes. The dough should be stiff. (5) Flour a board with cornmeal and roll out the dough to a thick- ness of 5 mm. Cut out biscuits with cookie cutters in appropriate shapes, and place on ungreased cookie sheets. Mix the egg and milk and use to brush tops of biscuits (for shine), then bake the biscuits for 45 minutes at 150 deg. C. (6) Turn off the heat and leave biscuits in the oven overnight. This will make the biscuits be bone-hard. NOTES Though these are intended for dogs, people find them better tasting than many health foods. These make a dandy birthday or Christmas present for your favorite friend's dog. 452 18 Nov 86 DOG-BISCUITS USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes preparation, 45 minutes cooking, overnight hardening. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Anne Hill Wiebe University of Texas Computation Center, Austin, Texas, USA wiebe@ut-ngp.arpa Path: decwrl!recipes From: horton@reed.uucp (Nike Horton) Newsgroups: alt.gourmand Subject: RECIPE: Drunken leeks Message-ID: <14380@decwrl.DEC.COM> Date: 5 Aug 88 07:05:00 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Reed College, Portland, Oregon, USA Lines: 46 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 453 DRUNK-LEEKS(V) 1 Feb 88 USENET Cookbook DRUNKEN LEEKS DRUNK-LEEKS - Leeks in a zesty red wine sauce This recipe is from Bert Greene's _G_r_e_e_n_e _O_n _G_r_e_e_n_s. It can be served either hot or cold. INGREDIENTS (Serves 3-4) 6-8 _s_m_a_l_l _l_e_e_k_s, trimmed and washed 1 _c_l_o_v_e _g_a_r_l_i_c, crushed 100 ml _r_e_d _w_i_n_e 5 ml _r_e_d _w_i_n_e _v_i_n_e_g_a_r 30 ml _p_a_r_s_l_e_y, chopped dash _s_a_l_t _b_l_a_c_k _p_e_p_p_e_r PROCEDURE (1) Melt the butter and cook the leeks and garlic for 3 minutes over medium heat. (2) Add the red wine and some salt and mix well. Cover and cook for 15 more minutes or until leeks are tender. (3) Place the leeks on a serving dish and reduce the liquid left in the pan for 2 minutes. (4) Add the vinegar and pepper to taste. Pour over the leeks and garnish with parsley. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: No need to measure. CONTRIBUTOR Nicholas Horton Reed College, Portland, Oregon, USA tektronix!reed!horton Path: decwrl!reid From: mgh@mtuni (Marcus G. Hand) Newsgroups: mod.recipes Subject: RECIPE: Egg mousse Message-ID: <6185@decwrl.DEC.COM> Date: 31 Oct 86 11:41:50 GMT Sender: reid@decwrl.DEC.COM Organization: AT&T Information Systems, Middletown, NJ. Lines: 51 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial 454 1 Feb 88 DRUNK-LEEKS USENET Cookbook advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 455 EGG-MOUSSE(A) 30 Jun 86 USENET Cookbook EGG MOUSSE EGG-MOUSSE - Simple appetizer for summer days This dish was served at a dinner I was invited to at the Vice- Chancellor's Lodge at the University of Liverpool when I was a student. Mrs. Whelan, the VC's wife, gave me the recipe later. INGREDIENTS (serves 6) 6 _h_a_r_d-_b_o_i_l_e_d _e_g_g_s 5 ml _g_e_l_a_t_i_n_e 15 ml _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 10 ml _a_n_c_h_o_v_y _e_s_s_e_n_c_e 150 ml _c_h_i_c_k_e_n _s_t_o_c_k 250 ml _w_h_i_p_p_e_d _c_r_e_a_m _p_a_p_r_i_k_a _s_a_l_t PROCEDURE (1) Finely chop the egg whites. (2) Sieve the egg yolks. (3) Add gelatine to chicken stock and heat until it dissolves. Cool and allow mixture to begin to set. (4) Put stock and seasoning into whipped cream. Fold in yolks and whites, place in dish, and chill. (5) Decorate and serve. NOTES A nice way to decorate is to peel some white grapes and chill. Then before serving spread thinly a little caviar on top and place halved grapes on top of that. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes preparation, several hours chilling. _P_r_e_c_i_s_i_o_n: Measure gelatine and stock. CONTRIBUTOR Marcus G Hand, AT&T Information Systems, Middletown, New Jersey, USA mtuni!mgh Path: decwrl!recipes From: suze@terak (Suzanne Barnett-Scott) Newsgroups: alt.gourmand Subject: RECIPE: Grandma's Swingin' Eggnog Message-ID: <7007@decwrl.DEC.COM> Date: 19 Dec 86 02:47:25 GMT Sender: recipes@decwrl.DEC.COM 456 30 Jun 86 EGG-MOUSSE USENET Cookbook Organization: Calcomp-Sanders Display Products, Scottsdale AZ Lines: 45 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 457 EGGNOG1(L) 11 Dec 85 USENET Cookbook GRANDMA'S SWINGIN' EGGNOG EGGNOG1 - A potent holiday party eggnog drink Eggnog is a traditional holiday party drink. This recipe makes a rich and powerful eggnog. INGREDIENTS (Serves 20) 6 _e_g_g _y_o_l_k_s 100 g _s_u_g_a_r (white granulated) 500 ml _m_i_l_k 500 ml _l_i_g_h_t _r_u_m 500 ml _w_h_i_p_p_i_n_g _c_r_e_a_m PROCEDURE (1) Beat yolks until light. Add sugar and mix well. Add milk and rum. Mix well, then chill for at least 3 hours. (2) One hour before serving, whip cream and stir into chilled mix- ture. Return to refrigerator for an hour. (3) Serve in punch cups and dust with nutmeg. NOTES This stuff is POTENT, even if you reduce the rum by half. Brandy, dark rum or bourbon may be substituted for the light rum. If you prefer a nonalcoholic eggnog, leave out the booze altogether. With or without booze, this eggnog is very rich, and very good. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 3 or more hours cooling. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Suzanne Barnett-Scott Calcomp Sauders Display Products Division, Scottsdale, Arizona terak!suze Path: decwrl!recipes From: recipes@glacier.ARPA (USENET mod.recipes) Newsgroups: mod.recipes Subject: RECIPE: Hopkins Neolithic Egg Nog Message-ID: <7009@decwrl.DEC.COM> Date: 19 Dec 86 02:48:32 GMT Sender: recipes@decwrl.DEC.COM Organization: mt Xinu, Berkeley CA Lines: 63 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted 458 11 Dec 85 EGGNOG1 USENET Cookbook provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 459 EGGNOG2(L) 16 Dec 85 USENET Cookbook HOPKINS NEOLITHIC EGG NOG EGGNOG2 - Traditional layered eggnog with bourbon and dark rum This is the egg nog that was served at the Hopkins Neolithic Xmas Party, a party that some friends used to have every year. We now serve it for our Winter Solstice celebration. It's purported to come from the origi- nal Fanny Farmer Cookbook. INGREDIENTS (Serves 15-20, inebriates 6) 12 _e_g_g _w_h_i_t_e_s 100 g _s_u_g_a_r 12 _e_g_g _y_o_l_k_s 200 g _s_u_g_a_r 1 ml _s_a_l_t 1 l _h_e_a_v_y _c_r_e_a_m, _b_e_a_t_e_n 1 l _m_i_l_k 1 l _B_o_u_r_b_o_n 250 ml _d_a_r_k _r_u_m _e._g., Myers's Rum PROCEDURE (1) Beat whites stiff; beat in 100 g sugar. (2) Beat yolks until very light with 200 g sugar, and salt. (3) Combine and stir until thoroughly blended. (4) Add cream, then milk, then Bourbon. (5) Beat well. (6) Add rum. (7) Store in a cold cellar for a week. NOTES Serve with freshly-grated nutmeg. The egg nog should be ladled from the bottom of the bowl, and never stirred, in order to maintain its layered quality. An alternate method, preferred by some, is to make a creamy, non-layered egg nog by stirring gently every day. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5-10 minutes preparation; 1 week aging. _P_r_e_c_i_- _s_i_o_n: Approximate measurement OK. CONTRIBUTOR Ed Gould mt Xinu, Berkeley, California, USA {ucbvax,decvax}!mtxinu!ed 460 16 Dec 85 EGGNOG2 USENET Cookbook From: thomas@utah-gr (Spencer W. Thomas) Newsgroups: mod.recipes Subject: RECIPE: Mo's ancestral eggnog Date: 10 Jan 86 03:45:49 GMT Organization: University of Utah, Computer Science Dept. Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 461 EGGNOG3(L) 30 Oct 82 USENET Cookbook MO'S ANCESTRAL EGGNOG EGGNOG3 - Wonderful eggnog [I got this recipe from net.cooks back in 1982. It was posted by Mike O'Dell (known around the network as "mo"). I have made it for the last two Christmases, and find it quite good. The recipe is basically as he posted it. I have added a few comments in brackets. Apparently he served it at a party at LBL-CSAM that year.] This wonderful formula was handed down to me from my grandmother, who got it from her mother and grandmother. I heartily recommend it as a superior lubricant for the festive season. INGREDIENTS (Makes about 4 liters) 12 _e_g_g_s, _s_e_p_a_r_a_t_e_d 450 g _c_o_n_f_e_c_t_i_o_n_e_r'_s _s_u_g_a_r 500 ml _l_i_q_u_o_r 2 l _h_e_a_v_y _w_h_i_p_p_i_n_g _c_r_e_a_m 5-10 ml _n_u_t_m_e_g 100 g _s_u_g_a_r PROCEDURE (1) Separate the 12 eggs. Set the whites aside in the 'fridge, tightly covered for safety, as they won't be needed until much later. (2) Beat the yolks until they noticeably lighten in color. From here on out, an industrial-strength mixer (Kitchen-Aid K5, for instance) is a big help. [Being at my in-laws, I was forced to use a little GE hand mixer. It worked fine.] (3) Continue beating the yolks while adding the confectioner's sugar. (4) Beat for about 4 minutes or until the mixture turns much lighter yellow and takes on a satin-like texture. (5) While still beating, _s_l_o_w_l_y add 500 ml liquor. [If you decide you need more, this is NOT where you put it in.] (6) After the liquor is thoroughly beaten in, cover the mixture with plastic wrap or aluminum foil and let it stand for 1 hour _a_t _r_o_o_m _t_e_m_p_e_r_a_t_u_r_e. This is to "cook" the eggs and takes much longer if you refrigerate. [I lay plastic wrap right down on top of the mixture to avoid any possible "skin" that might form.] (7) After standing, add the heavy whipping cream, _u_n_w_h_i_p_p_e_d! You could try whipping it first, but again, you are on your own. 462 30 Oct 82 EGGNOG3 USENET Cookbook (8) Add the nutmeg. OPTION: At this point, the original recipe calls for adding an additional 500ml-1 l of liquor, but I omitted this as it passed a taste-test as-is. If you want your 'Nog a LOT stronger, have at it, but please taste before you pour. (9) Mix thoroughly, again. (10) Refrigerate the mixture for 3 hours to let it ripen. I use two large juice containers. It splits nicely between them and will fit in our 'fridge. [Overnight is good, if you're making it for, say, Christmas day, but see the safety note below if you intend to let it sit overnight.] (11) At the end of the 3 hours, remember where you put the egg whites. Beat them until stiff but not dry, adding about 100 g sugar to slightly sweeten the whites. N.B.: 12 egg whites whip into quite a mass, so be prepared. [You can also whip them 6 at a time. This is probably a very good idea if you're doing it in a Kitchenaid, since 12 might overflow the bowl.] (12) Assembly instructions. Pour the whites into the serving bowl you will be using. Then gently and slowly pour the other mix- ture into the bowl, mixing with a whisk to fold it all together. The whites should be smoothly and evenly distributed through the 'Nog to make it fluffy. They will lose some of their bulk so don't be afraid to mix thoroughly. Sprinkle the top with some more nutmeg, and serve. A shaker of nutmeg by the bowl is a nice touch for those wanting a shake on their own mugful. [The first time I made this recipe, I had to keep restirring the mixture. The only difference I can think of is that the second time I didn't add sugar to the egg whites.] NOTES [This makes a large amount of eggnog. Last year I made a half recipe, which sufficed for the 10 or so people we had then. This year I made the whole thing, and 16 people left some over (some of them don't drink, though).] Powered sugar will do nicely, and even granulated would probably work if you beat long enough. [I'm not sure about the difference between confectioner's sugar and powdered sugar. Maybe they were different in the old days?-SWT] [Confectioner's sugar and powdered sugar are regional names for the same product-BKR] For the liquor, use bourbon, rum, vodka, Canadian blended, or whatever you like. Being a bourbon fan, I used that in the batch for the CSAM party. The others should work but I haven't tried them. Depending on taste, you may want more than this. [I used rum the times I made it.] [Note from the editor: eggwhites are _e_x_t_r_e_m_e_l_y susceptible to bacterial infection. If you intend to make this eggnog ahead of time, to let it stand longer than the 3 hours suggested, do not store the separated 463 EGGNOG3 30 Oct 82 USENET Cookbook eggwhites and then blend them in at the last moment. If you want perfec- tion in overnight eggnog, then discard the whites from the separated eggs, and crack and separate 12 new eggs in the morning and use their whites. If you want economy in overnight eggnog, then fold the eggwhites into the alcohol mixture before storing it overnight.-BKR] RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 1/2 hour preparation, 3 hours waiting. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Enjoy!!! -Mike O'Dell Arlington, Virginia Reposted and annotated by Spencer W. Thomas: ({ihnp4,decvax}!utah-cs!thomas, thomas@utah-cs.ARPA) Salt Lake City, Utah Path: decwrl!recipes From: nemo@rochester (Richard Newman-Wolfe) Newsgroups: mod.recipes Subject: RECIPE: Eggplant red, white, and blue casserole Message-ID: <2709@decwrl.DEC.COM> Date: 2 May 86 03:35:51 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Rochester, CSD, Rochester NY Lines: 57 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 464 18 Oct 84 EGGPLANT-1(MV) USENET Cookbook RED, WHITE AND BLUE/BLACK CASSEROLE EGGPLANT-1 - Eggplant casserole with tomato and cheese (from "Victory Garden Cookbook" maybe? Anyway, that's an excellent source for ideas). INGREDIENTS (serves 4-6) 1 _l_a_r_g_e _e_g_g_p_l_a_n_t 3 _l_a_r_g_e _t_o_m_a_t_o_e_s, cut into 1-cm slices 700 g _m_o_z_z_a_r_e_l_l_a _c_h_e_e_s_e, cut into 1/2-cm slices 1 _l_a_r_g_e _w_h_i_t_e _o_n_i_o_n, cut into thin slices (optional). PROCEDURE (1) Cut the eggplant lengthwise once, then slice crosswise into semidisks about 2 cm thick. (2) In a shallow casserole dish (5 cm deep), stand some slices of eggplant on the narrow cut edge, to make a row, then follow this with slices of tomato, then slices of mozzarella cheese. Repeat until the whole dish is full. It should appear from the top to have bands of red, white, and black. (3) Use your favorite seasoning (basil/oregano is the default), and bake until bubbly (about 25-30 minutes at 175 deg. C. NOTES You may wish to put a layer of onions on the bottom, horizontally, before you put the eggplant in the pan. This only works with European-style eggplant; Japanese and Asian eggplants are too narrow. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Richard Newman-Wolfe University of Rochester, Rochester NY Nemo@Rochester.ARPA Path: decwrl!recipes From: nemo@rochester (Richard Newman-Wolfe) Newsgroups: mod.recipes Subject: RECIPE: Eggplant Bangin' Bart Message-ID: <2710@decwrl.DEC.COM> Date: 2 May 86 03:37:31 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Rochester, CSD, Rochester NY Lines: 60 Approved: reid@glacier.ARPA 465 EGGPLANT-1 18 Oct 84 USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 466 18 Oct 84 EGGPLANT-2(V) USENET Cookbook BANGIN' BART EGGPLANT-2 - Indian eggplant, onion, and tomato casserole This is an Indian dish, called _B_a_i_g_a_n _B_a_r_t_h_a in Hindi. We make it a lot, and call it ``Bangin' Bart.'' It is eggplant, onions, and tomatoes, but not in the usual way. In this recipe, the vegetables are cooked to mush, with only a small amount of tomato-just enough to flavor it. INGREDIENTS (serves 6-8) 2 _l_a_r_g_e _e_g_g_p_l_a_n_t_s, unpeeled, diced. 2 _l_a_r_g_e _r_i_p_e _t_o_m_a_t_o_e_s, diced. 30 ml _o_i_l (or clarified butter) 2 _l_a_r_g_e _o_n_i_o_n_s, finely chopped. 10 ml _s_a_l_t 5 ml _b_l_a_c_k _p_e_p_p_e_r PROCEDURE (1) In a large frypan, saut'e the onion in the oil until it is translucent. (2) Add the spices, and stir for 1 minute. (3) Add the eggplant and tomato, stir well, and cover. Reduce heat, and simmer until vegetables are mushy (about 1/2 hour). (4) Remove the lid, and continue cooking until most of the liquid evaporates (about 15 minutes). The finished dish should be thick enough that you could use it as a dip. NOTES I don't make this with any spices but salt and pepper. The genuine Indian version of the recipe adds various Indian spices; try 5 ml of fresh ginger, 2.5 ml of turmeric, 2.5 mlof 5 ml of garam masala for a more authentic Indian flavor. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 45 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Richard Newman-Wolfe University of Rochester, Rochester NY Nemo@Rochester.ARPA Path: decwrl!recipes From: reid@decwrl (Brian Reid) Newsgroups: mod.recipes Subject: RECIPE: Indonesian baked eggplant in chili sauce Message-ID: <2711@decwrl.DEC.COM> 467 EGGPLANT-2 18 Oct 84 USENET Cookbook Date: 2 May 86 03:39:24 GMT Sender: recipes@decwrl.DEC.COM Organization: DEC Western Research Laboratory, Palo Alto CA Lines: 47 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 468 8 Mar 86 EGGPLANT-3(MV) USENET Cookbook TERONG BALADO EGGPLANT-3 - Indonesian baked eggplant in chili sauce I got this recipe originally from an Indonesian cookbook. It's a nice way to cook eggplant. INGREDIENTS (serves 6) 1 _l_a_r_g_e _e_g_g_p_l_a_n_t 3 _g_a_r_l_i_c _c_l_o_v_e_s, sliced or chopped 50 g _c_h_o_p_p_e_d _o_n_i_o_n 400 ml _f_r_e_s_h _r_i_p_e _t_o_m_a_t_o_e_s 5 ml _s_u_g_a_r 5 ml _s_a_l_t 10 ml _f_r_e_s_h _r_e_d _h_o_t _c_h_i_l_i _p_e_p_p_e_r_s 125 ml _w_a_t_e_r 30 ml _v_e_g_e_t_a_b_l_e _o_i_l PROCEDURE (1) Cut the eggplant into long quarter-round strips. Bake them at 200 deg. C for 20-25 minutes, or until they are soft but not mushy. (2) Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers, and water, and mash with a wooden spoon until it forms a coarse paste. (3) Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). (4) Pour the sauce over the eggplant, and serve immediately. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: Measure the spices. CONTRIBUTOR Brian Reid DEC Western Research Laboratory, Palo Alto CA decwrl!reid -or- reid@decwrl.DEC.COM Path: decwrl!recipes From: nemo@rochester (Richard Newman-Wolfe) Newsgroups: mod.recipes Subject: RECIPE: Stir-fried eggplant with garlic Message-ID: <2712@decwrl.DEC.COM> Date: 2 May 86 03:41:32 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Rochester, CSD, Rochester NY Lines: 44 Approved: reid@glacier.ARPA 469 EGGPLANT-3 8 Mar 86 USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 470 18 Oct 84 EGGPLANT-4(MV) USENET Cookbook STIR-FRIED EGGPLANT EGGPLANT-4 - A simple Chinese-style recipe for fresh eggplant My favorite for eggplants out of the garden is to stir-fry them with garlic and hot peppers in sesame oil, according to this simple recipe. INGREDIENTS (serves 4) 30 ml _s_e_s_a_m_e _o_i_l, or a mixture of sesame oil and clear vegetable oil, to taste 6 _S_z_e_c_h_u_a_n _p_e_p_p_e_r_s 1 _l_a_r_g_e _e_g_g_p_l_a_n_t, cubed 2 _c_l_o_v_e_s _g_a_r_l_i_c, crushed or minced PROCEDURE (1) In a wok heat the oil, then toss in the Szechuan peppers. After about 30 seconds (long enough for the scent to be released) toss in the cubed eggpant and the garlic. (2) Stir-fry over moderatly high heat until the eggplant is tender (about 10 minutes.) Remove the peppers before serving. NOTES I've heard it said that the Armenians judge the value of a woman by how many ways she can cook eggplant. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Richard Newman-Wolfe University of Rochester, Rochester NY Nemo@Rochester.ARPA Path: decwrl!reid From: vrsyrotiuk@watdragon.waterloo.edu (Violet Syrotiuk) Newsgroups: alt.gourmand Subject: RECIPE: Scotch eggs Message-ID: <13855a@decwrl.DEC.COM> Date: 8 Jul 88 05:35:44 GMT Sender: reid@decwrl.DEC.COM Distribution: alt Organization: University of Waterloo, Ontario, Canada Lines: 55 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of 471 EGGPLANT-4 18 Oct 84 USENET Cookbook the USENET Community Trust or the original contributor. 472 1 Dec 87 EGGS-SCOTCH(A) USENET Cookbook SCOTCH EGGS EGGS-SCOTCH - Hardboiled eggs in a sausage/oatmeal crust Scotch eggs are great as appetizers, lunches or dinner! I took this recipe from my Mom's collection, but I'm not sure where she got it. INGREDIENTS (makes 6) 6 _e_g_g_s, hard boiled COVERING 500 g _s_a_u_s_a_g_e _m_e_a_t 40 g _r_o_l_l_e_d _o_a_t_s 15 ml _m_u_s_t_a_r_d 1 ml _b_l_a_c_k _p_e_p_p_e_r COATING 100 g _b_r_e_a_d _c_r_u_m_b_s 2 _e_g_g_s, beaten PROCEDURE (1) Preheat oven to 200 deg. C. (2) Make the covering: mix all ingredients thoroughly and divide into six portions. (3) Cover the eggs: uniformly cover each hard boiled egg with its portion of the sausage mixture. (4) Bread the covered eggs: roll each egg in bread crumbs, then into beaten egg, and once again in bread crumbs. (5) Set eggs on a cookie sheet and bake for 15 minutes. Turn them over and bake another 15 minutes. (6) Serve sliced in half. NOTES Scotch eggs are delicious either hot or cold. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 30 minutes preparation after eggs are hard-boiled. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Violet R. Syrotiuk University of Waterloo, Waterloo, Ontario, Canada vrsyrotiuk@watdragon.waterloo.edu Path: decwrl!recipes From: badri@ur-valhalla.UUCP (Badri Lokanathan) Newsgroups: mod.recipes 473 EGGS-SCOTCH 1 Dec 87 USENET Cookbook Subject: RECIPE: Eggs poached in mushroom sauce Message-ID: <9365@decwrl.DEC.COM> Date: 17 Apr 87 05:55:17 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Rochester, Rochester New York, USA Lines: 67 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 474 14 Jan 87 EGGS-SHROOMS(M) USENET Cookbook EGGS AND MUSHROOMS EGGS-SHROOMS - Eggs poached in mushroom sauce I got this recipe off the side of a bottle of cooking wine (which I had purchased for another recipe.) It turned out to be so good that I used up the rest of the bottle in repeat performances. INGREDIENTS (Serves 4) 4 _e_g_g_s, (large) 30 g _b_u_t_t_e_r 200 g _f_r_e_s_h _m_u_s_h_r_o_o_m_s, (sliced) 15 g _f_l_o_u_r 12 cl _w_h_i_t_e _c_o_o_k_i_n_g _w_i_n_e 12 cl _c_h_i_c_k_e_n _b_r_o_t_h 50 g _m_a_y_o_n_n_a_i_s_e 1 _s_m_a_l_l _o_n_i_o_n, (chopped) 10 ml _d_r_i_e_d _p_a_r_s_l_e_y _s_a_l_t _a_n_d _p_e_p_p_e_r (to taste) 30 g _b_u_t_t_e_r, (melted) 100 g _M_o_n_t_e_r_e_y _J_a_c_k _c_h_e_e_s_e, grated. PROCEDURE (1) Saut'e mushrooms in 30 g butter. Stir in flour. Blend well. Add wine, broth, mayonnaise, onion, parsley, salt and pepper. Cook, stirring until sauce is smooth. (2) Pour sauce in shallow baking dish. Break eggs over sauce, tak- ing care not to break the yolk (it makes serving easier if the eggs are distributed symmetrically in the dish.) Pour 30 g melted butter over eggs. Sprinkle with cheese. Bake at 175 deg. C until eggs are cooked to your liking (I like the yolks hard, so I bake for about 20 min.) NOTES If you use ordinary white wine instead of cooking wine, add 2.5 ml of salt to it. You can use any mild cheddar cheese in place of the Monterey Jack. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 10-20 minutes baking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Badri Lokanathan Dept. of Electrical Engg., Univ. of Rochester, Rochester, New York, USA ur-valhalla!badri@rochester.arpa {ames,harvard,ll-xn,rutgers,seismo}!rochester!ur-valhalla!badri Path: decwrl!recipes From: oday@hplabs (Vicki O'Day) Newsgroups: mod.recipes 475 EGGS-SHROOMS 14 Jan 87 USENET Cookbook Subject: RECIPE: New Mexico enchiladas Message-ID: <3729@decwrl.DEC.COM> Date: 20 Jun 86 03:37:58 GMT Sender: recipes@decwrl.DEC.COM Organization: Hewlett-Packard Laboratories, Palo Alto, CA Lines: 85 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 476 18 Mar 86 ENCHILADAS-1(M) USENET Cookbook NEW MEXICO ENCHILADAS ENCHILADAS-1 - New-Mexico-style enchiladas with eggs This is the way my grandmother and aunt made enchiladas; I haven't lived in New Mexico myself, but that's where this recipe came from. INGREDIENTS (Serves 2) 250 g _g_r_o_u_n_d _b_e_e_f 1-2 _c_l_o_v_e_s _g_a_r_l_i_c, minced 5 ml _s_a_l_t (or use more or less to taste) _p_e_p_p_e_r 5-15 ml _c_h_i_l_i _p_o_w_d_e_r (to taste) 15 ml _f_l_o_u_r 125 ml _t_o_m_a_t_o _s_a_u_c_e 250 ml _w_a_t_e_r 2 _c_o_r_n _t_o_r_t_i_l_l_a_s 2 _e_g_g_s _v_e_g_e_t_a_b_l_e _o_i_l 200 g _s_h_r_e_d_d_e_d _l_e_t_t_u_c_e 1 _l_a_r_g_e _t_o_m_a_t_o, chopped 1 _m_e_d_i_u_m _o_n_i_o_n, chopped 120 g _c_h_e_d_d_a_r _c_h_e_e_s_e, grated PROCEDURE (1) Saut'e the beef over medium heat until it has lost its raw red color, chopping it with the edge of a spoon into small pieces as it cooks. Add the garlic and spices and cook another 3-4 minutes. Add salt, pepper, and chili powder to taste. Remember that the flavor of chili mellows as it cooks, although it won't get less hot. (2) Add the flour to the meat mixture and stir well. Add the tomato sauce and water. Simmer gently (uncovered) for about 45 minutes, until it has thickened and the flavors are blended. (3) Heat about 0.5 cm of oil in a small skillet over medium-high heat, until it sizzles when a bit of tortilla is dropped in. Soften the tortillas briefly in the oil, one at a time, about 5 seconds on a side. (Turn with tongs, being careful not to tear them.) Drain on paper towels. (4) Prepare another small skillet with a small amount of oil in the bottom, enough for frying an egg. (5) Assembling the enchiladas requires you to keep track of several things at once. Start an egg frying for each enchi- lada. Make sure that the yolk is cooked soft, not hard! Put one tortilla on a dinner plate. Cover it with a medium-thick layer of meat sauce. Sprinkle chopped onion and grated cheese 477 ENCHILADAS-1 18 Mar 86 USENET Cookbook on top. Sprinkle lettuce and chopped tomato around the edge. Top with another tortilla. Cover with more meat sauce, sprin- kle more onion and cheese. Now top with the fried egg and serve immediately. NOTES You can also make single-decker enchiladas, for people with small appetitites. Omit the second layer of tortilla, meat, onion and cheese, but don't forget the egg. If you make single-deckers, you will need twice as many tortillas and twice as many eggs, but the same amount of the other ingredients. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 10 minutes preparation, 45 minutes simmering, 5 minutes assembly. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto, CA hplabs!oday Path: decwrl!recipes From: karen@silvia.berkeley.edu (Karen Kerschen) Newsgroups: mod.recipes Subject: RECIPE: Enchiladas sabrosas Message-ID: <6392@decwrl.DEC.COM> Date: 14 Nov 86 02:12:38 GMT Sender: recipes@decwrl.DEC.COM Organization: EECS Dept., Univ. of Calif., Berkeley, Calif., USA Lines: 113 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 478 1 Aug 86 ENCHILADAS-2(M) USENET Cookbook ENCHILADAS SABROSAS ENCHILADAS-2 - Enchiladas with meat, black olives, and cheese For many years, I've been involved in Latin American ``solidarity work'' here in the San Francisco area, and as a result, I have learned some of its culinary pleasures. This recipe originated from the back of a can of enchilada sauce in Mexico, but was refined by a special Chilean refugee friend who won a scholarship to the California Culinary Academy (in San Francisco) and now cooks ever-so-lusciously. INGREDIENTS (Serves 6-8) 800 g _g_r_o_u_n_d _m_e_a_t (mixed ground beef and ground pork) 1 _m_e_d_i_u_m _o_n_i_o_n 1/2 _g_r_e_e_n _p_e_p_p_e_r 5 _g_a_r_l_i_c _c_l_o_v_e_s 1 bunch _c_i_l_a_n_t_r_o 2.5 ml _r_e_d _p_e_p_p_e_r 2.5 ml _s_a_l_t 3-5 ml _c_u_m_i_n 100 ml _w_i_n_e _o_r _s_h_e_r_r_y 90 g _b_l_a_c_k _o_l_i_v_e_s 350 ml _e_n_c_h_i_l_a_d_a _s_a_u_c_e (1 can) 100 ml _t_o_m_a_t_o _s_a_u_c_e (1 small can) 12 _c_o_r_n _t_o_r_t_i_l_l_a_s 200 g _m_o_n_t_e_r_e_y _j_a_c_k _c_h_e_e_s_e 125 ml _s_o_u_r _c_r_e_a_m (optional) _o_i_l PROCEDURE (1) Chop onion and garlic; place them in a frying pan with the ground meats. Saut'e them without adding fat. (2) When meat is brown, add the chopped green pepper and most of the cilantro leaves and cook for another minute or two (until green pepper is cooked bright green). (3) Drain well, then add about 50 ml of the enchilada sauce and cook for a few minutes longer. Set aside. (4) Make the sauce: into a saucepan, pour the remaining enchilada sauce (from the can). Add the can of tomato sauce. Add the wine or sherry, cumin, salt, red pepper, and cook for 10-30 minutes (depending on how compulsive you are). The flavor should be smooth (not gritty) and spicy. (5) Collect together everything that you will need for assembling the enchiladas. Grate the cheese onto wax paper. Have the olives handy (you'll be cutting them in half). Lightly oil the baking dish. 479 ENCHILADAS-2 1 Aug 86 USENET Cookbook (6) The frying pan from which you drained the meat mixture still has some of its grease left in it. Take 4 tortillas from their package, separate them from each other, then one-by-one, slide them over the frying pan surface on each side, to moisten them slightly with the grease. That done, stack them in the frying pan and heat them until they are soft and pli- able. (7) The final assembly requires a bit of manual dexterity and speed: Take the tortillas, and place them (bumpy side out) in the oven dish, curved into a ``U'' shape, each right next to its neighbor. (At this point, start heating your next 4 tor- tillas in the frying pan. I usually wind up preparing 10 tor- tillas in all.) (8) Place a small handful of cheese into the U of each tortilla, followed by an appropriate amount of meat mixture, and finally several olive halves. Then curl one end of the tortilla around to tuck into the opposite end, and carefully rotate it to conceal the seam. Each tortilla should be filled firmly (not too loosely) but not overflowing the ends. (9) Once all the filling is used up and the enchiladas are now filled tortillas, pour the sauce over the top, helping it run into all the crevices. Sprinkle lightly with remaining cilan- tro leaves. (10) Cover with aluminum foil and bake for 20-30 minutes, just until the tortillas are soft and the sauce is slightly bubbly. Let sit for 5 minutes, then serve, topped with a dollop of sour cream. NOTES If you fail to drain the meat well enough, the enchiladas will be greasy. If overbaked, it tastes all right, but the tortillas lose their texture. In general, however, the recipe is quite forgiving in its pro- portions. Feel free to adjust the seasoning to your own tolerance for hot spice. I like to assemble this recipe at least 3 hours before bak- ing to give the flavors a chance to blend. Left refrigerated for a day, the seasoning is even less aggressive. Served with a salad (and some Mexican beer), it's a complete meal. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 1 hour preparation, 30 minutes baking. _P_r_e_c_i_s_i_o_n: Approximate measurement OK, but time the baking carefully. CONTRIBUTOR Karen Kerschen EECS Department, University of California, Berkeley, Calif., USA karen@silvia.Berkeley.EDU Path: decwrl!recipes From: HI.Rich@MCC.COM (Elaine Rich) Newsgroups: mod.recipes 480 1 Aug 86 ENCHILADAS-2 USENET Cookbook Subject: RECIPE: Fajitas Message-ID: <5547@decwrl.DEC.COM> Date: 26 Sep 86 03:30:38 GMT Sender: recipes@decwrl.DEC.COM Organization: Microelectronics and Computer Technology Co., Austin, Texas Lines: 94 Approved: reid@decwrl.UUCP To: reid Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 481 FAJITAS(M) 20 Jul 86 USENET Cookbook FAJITAS FAJITAS - Barbecued skirt steak marinated in lime: a Tex-Mex favorite Fajitas originated in Texas as a way to make cheap meat palatable. Unfortunately, it was too successful. It is still palatable, but because the word is out that fajitas are so delicious, the meat isn't cheap any more. Because this is not a traditional Mexican dish but a recent inven- tion of Mexican immigrants, there is no fixed formula for it. Many dif- ferent kinds of marinade are used; this one is adapted from a recipe given to a friend over the phone by Tortuga's in Austin, Texas. INGREDIENTS (serves 8) 1.5 kg _s_k_i_r_t _s_t_e_a_k 2 _l_a_r_g_e _y_e_l_l_o_w _o_n_i_o_n_s 30 ml _v_e_g_e_t_a_b_l_e _o_i_l 16 _w_h_o_l_e-_w_h_e_a_t _t_o_r_t_i_l_l_a_s 250 g _g_r_a_t_e_d _c_h_e_e_s_e 600 g _g_u_a_c_a_m_o_l_e MARINADE 250 ml _l_i_m_e _j_u_i_c_e 15 ml _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 20 g _g_a_r_l_i_c, minced PICO DE GALLO 20 g _f_r_e_s_h _c_i_l_a_n_t_r_o, chopped 2 _s_c_a_l_l_i_o_n_s, chopped (green onions) 2 _l_a_r_g_e _t_o_m_a_t_o_e_s, chopped 5 g _g_a_r_l_i_c, minced PROCEDURE (1) Combine marinade ingredients in a large glass baking dish. (2) Peel the fatty membrane from both sides of the skirt steak. This requires a very sharp knife. Add meat to marinade and marinate for at least 4 hours, preferably overnight. Keep it in the refrigerator if you marinate overnight. (3) Make the _p_i_c_o _d_e _g_a_l_l_o: combine all of the ingredients in a small serving bowl. (4) Slice the yellow onions into 5-mm slices, and cut each slice into a semicircle. Grill the meat until it is cooked slightly less than the way you like it. Meanwhile, saut'e the onions in the oil until they are soft. Use a large frying pan that will have enough room for the meat later. (5) After removing the meat from the grill, slice it into strips that are cut across the grain. The strips should be 12-15 cm long and 5 mm thick. Add the strips to the onions in the pan, 482 20 Jul 86 FAJITAS USENET Cookbook and fry for another minute or two. (6) Place on the table the pan full of meat, the bowl of _p_i_c_o _d_e _g_a_l_l_o, a basket with the tortillas, a bowl with the guacamole, and a bowl with the grated cheese. You may wish to provide _p_i_c_a_n_t_e sauce in addition. (7) Each person makes her own fajita by taking a tortilla, spoon- ing some of the meat onto it, then adding her choice of each of the other ingredients in whatever combination she wants. NOTES Skirt steak is somewhat like flank steak: somewhat tough, and with a very stringy texture. It is covered on both sides with a fatty membrane that must be removed or the meat will be very tough. The key to good fajitas is the proper removal of this membrane. Fresh-squeezed lime juice is best, but bottled will do. Some people from out of state choose to put sour cream on their fajitas. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 45 minutes preparation, several hours marinat- ing, 10 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Elaine Rich Microelectronics and Computer Technology Co., Austin, Texas HI.Rich@MCC.COM Path: decwrl!recipes From: evp@lewey.AIT.COM (Ed Post) Newsgroups: alt.gourmand Subject: RECIPE: Betty Post's fish chowder Message-ID: <12107@decwrl.DEC.COM> Date: 6 Nov 87 06:13:53 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: American Information Technology, Cupertino, Calif., USA Lines: 54 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 483 FISH-CHOWDER(M) 18 Jul 86 USENET Cookbook FISH-CHOWDER FISH-CHOWDER - Betty Post's quick fish chowder When I left for my first job out of school, my mother was convinced that I'd starve to death. She gave me a set of easy recipes on index cards in hopes that I'd occasionally eat at home instead of Denny's. This is one of those recipes. It's quick and easy, and tastes great. INGREDIENTS (Serves 4) 250 g _h_a_d_d_o_c_k 200 ml _w_a_t_e_r 50 g _b_a_c_o_n 1 _m_e_d_i_u_m _p_o_t_a_t_o 11/4 _o_n_i_o_n, chopped 500 g _c_r_e_a_m_e_d _c_o_r_n 250 ml _m_i_l_k PROCEDURE (1) Peel potato, cut into chunks, put in saucepan with the water, and cook, covered, over medium heat for 10 minutes. (2) Cut fish in chunks, mix in with the potatoes, and continue to cook for 10 more minutes (covered). (3) While these are cooking, fry the bacon until it is crisp. Drain on paper towels. (4) Fry the onion in the bacon grease. (5) Add the creamed corn to the fish and potatoes. (6) Add the milk to the onions. Crumble the drained crisp bacon and add to the milk mixture. (7) Bring the milk mixture to serving temperature, add the fish mixture, and serve. RATING _D_i_f_f_i_c_u_l_t_y: Easy. _T_i_m_e: 5 minutes preparation, 25 minutes cooking. _P_r_e_c_i_s_i_o_n: No need to measure. CONTRIBUTOR Ed Post American Information Technology; Cupertino, Calif., USA hplabs!lewey!evp Path: decwrl!recipes From: cimeti@nucsrl.uucp (Cimet Israel) Newsgroups: mod.recipes Subject: RECIPE: Flan Message-ID: <8313@decwrl.DEC.COM> 484 18 Jul 86 FISH-CHOWDER USENET Cookbook Date: 27 Feb 87 08:46:38 GMT Sender: recipes@decwrl.DEC.COM Organization: Northwestern University, Evanston, Illinois, USA Lines: 60 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 485 FLAN(D) 10 Dec 86 USENET Cookbook FLAN FLAN - A rich Mexican custard This recipe comes from the _D_e_l_i_c_i_a_s _C_u_l_i_n_a_r_i_a_s cookbook that I brought from Mexico. INGREDIENTS (Serves 4) 150 g _s_u_g_a_r 2 _e_g_g_s 2 _e_g_g _y_o_l_k_s 5 dl _m_i_l_k 5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t PROCEDURE (1) In a small kettle, heat 40 g of sugar with 5 ml of water until the mixture turns brown. Pour the mixture into 4 gelatin molds. Move the molds around so that the mixture coats the interior. Set aside. (2) Mix the eggs, sugar, milk, and the vanilla extract. (3) Pour the mixture into the molds. Put the molds over a deep pan with water (double boiler or _b_a_i_n _m_a_r_i_e technique) for 1 hr in a 175 deg. C oven. Keep the water in the pan at the same level by adding boiling water. (4) Cool and put it in the refrigerator. Unmold the _f_l_a_n before serving. NOTES You can substitute liquor for some of the milk to make the _f_l_a_n richer. Personally, I use 25 cl of milk and 25 cl rompope (Mexican eggnog). Be careful when coating glass molds as they can break because of the sudden change in temperatures. You have to do it fast as the mixture hardens very quickly. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 21/2 hours _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR I. Arieh Cimet Northwestern University, Evanston, Illinois, USA {ihnp4,chinet}!nucsrl!cimeti Path: decwrl!recipes From: michael@smokey.ua.oz (Michael Oudshoorn) Newsgroups: alt.gourmand Subject: RECIPE: Curry fondue Message-ID: <11802@decwrl.DEC.COM> Date: 9 Oct 87 05:18:52 GMT 486 10 Dec 86 FLAN USENET Cookbook Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Computer Science Dept., University of Adelaide, South Australia Lines: 88 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 487 FONDUE-1(M) 22 Apr 87 USENET Cookbook FONDUE INDIENNE FONDUE-1 - Cheese fondue with curry flavor This is a very tasty meal and a lot of fun as well. You will need to have a crockery fondue pot and a burner, as all the cooking happens on your dinner table with your guests doing all their own cooking! My wife and I enjoy a fondue with dinner guests or simply by ourselves, and this is one of our favourites. This recipe is adopted from one published by the Australian Dairy Corporation many years ago. INGREDIENTS (serves 4) 1 _g_a_r_l_i_c _c_l_o_v_e, crushed 1 _m_e_d_i_u_m _o_n_i_o_n, grated 300 ml _d_r_y _w_h_i_t_e _w_i_n_e 10 ml _c_u_r_r_y _p_o_w_d_e_r (or more or less, to taste) 500 g _m_a_t_u_r_e_d _c_h_e_d_d_a_r _c_h_e_e_s_e, grated 20 g _f_l_o_u_r 60 ml _s_p_i_c_y _f_r_u_i_t _r_e_l_i_s_h 2.5ml _s_a_l_t _f_r_e_s_h_l_y _g_r_o_u_n_d _p_e_p_p_e_r, to taste PROCEDURE (1) Rub the bottom and sides of the fondue pot with the clove of garlic before crushing it and using it in the next step. (2) Bring the garlic, onion, wine and curry powder to simmering point in the fondue pot. If you want to speed things along a little then you can do this on the stove and then transfer the mixture to the fondue pot. (3) Combine the grated cheese and flour by tossing in a plastic bag. (4) Gradually stir in the cheese, a handful at a time. Allow it to melt completely between each addition. When all the cheese has been added the mixture should be bubbling and smooth. (5) Stir in the relish. (6) Season with salt and freshly ground pepper. (7) Keep the mixture warm over a burner, seat your guests down, fill their wine glasses and enjoy your meal. NOTES I often add more cheese than the recipe calls for. You can use any of the following as dippers with the fondue: (1) whole cultivated mushroom caps, sauteed quickly in butter then tossed in chopped parsley. 488 22 Apr 87 FONDUE-1 USENET Cookbook (2) whole, peeled and deveined prawns. (3) fresh pineapple chunks. (4) canned artichoke hearts, well drained and halved. (5) unpeeled apple wedges, thick banana slices or peeled pear quarters tossed in lemon juice (to prevent them from going brown during your meal.) (6) thick cucumber slices or chunks. (7) small whole radishes. (8) califlower (9) a small French loaf per person. (10) anything else that tickles your fancy. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 40 minutes preparation, cooking takes as long as it takes you to eat it. _P_r_e_c_i_s_i_o_n: approximate measurement OK CONTRIBUTOR Michael Oudshoorn Computer Science Dept., University of Adelaide, South Australia mjo@uacomsci.ua.oz Path: decwrl!recipes From: kent@decwrl.dec.com (Christopher A. Kent) Newsgroups: alt.gourmand Subject: RECIPE: Frango pie Message-ID: <12390@decwrl.DEC.COM> Date: 18 Mar 88 06:28:57 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: DEC Western Research Lab, Palo Alto, Calif., USA Lines: 63 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 489 FRANGO-PIE(D) 02 Nov 87 USENET Cookbook FRANGO MINT PIE FRANGO-PIE - Decadent chocolate mint pie One of the things that is memorable about Marshall Field's department store in Chicago is their ``Frango chocolate mints.'' This pie captures the flavor perfectly. I got the recipe from Malcolm Slaney, who ``found it in a cookbook when [he was] attending Kayak School in Oregon.'' INGREDIENTS (Makes one pie) 250 g _b_u_t_t_e_r 250 g _c_o_n_f_e_c_t_i_o_n_e_r_s _s_u_g_a_r (sifted) 120 g _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e 4 _e_g_g_s 4 ml _p_e_p_p_e_r_m_i_n_t _e_x_t_r_a_c_t 10 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 10 _v_a_n_i_l_l_a _w_a_f_e_r_s, crushed PROCEDURE (1) Beat the butter and sugar in a large bowl until light and fluffy. (2) In the top of a double boiler, melt the chocolate. Add to the butter-sugar mixture and beat thoroughly. (3) Add the eggs one at a time, beating well after each egg, until well blended. (4) Fold in the peppermint and vanilla. (5) Line the pie tin with the vanilla wafer crumbs (buttering the pie tin makes them stick to the side a little better). Pour in the filling. (6) Refrigerate for two hours. NOTES This recipe fills a shallow 20-cm pie tin; add 50% to everything to fill a 25-cm pie tin. If you're not very good at pie crusts (I'm not), feel free to use a pre-formed graham cracker crust. The chocolate and mint flavors predom- inate, no matter what crust you use. This is serious decadence! The first time I made this, I stopped several times in disbelief of just what I was doing. Enjoy! RATING _D_i_f_f_i_c_u_l_t_y: moderate (melting chocolate is tricky). _T_i_m_e: 30 minutes preparation, several hours chilling. _P_r_e_c_i_s_i_o_n: measure the ingredients. 490 02 Nov 87 FRANGO-PIE USENET Cookbook CONTRIBUTOR Chris Kent Western Research Laboratory, Digital Equipment Corp., Palo Alto, Calif., USA kent@decwrl.dec.com -or- decwrl!kent Path: decwrl!recipes From: mangoe@mimsy.umd.edu (Charles Wingate) Newsgroups: mod.recipes Subject: RECIPE: Fruitcake Message-ID: <8694@decwrl.DEC.COM> Date: 20 Mar 87 05:37:31 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Maryland, College Park, Maryland, USA Lines: 102 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 491 FRUIT-CAKE-1(C) 8 Jan 87 USENET Cookbook DARK FRUITCAKE FRUIT-CAKE-1 - An extravagant traditional fruitcake This is about as rich a fruitcake as you could possibly want to make. It started life as a _B_e_t_t_e_r _H_o_m_e_s _a_n_d _G_a_r_d_e_n_s _r_e_c_i_p_e, but has been changed beyond all recognition. INGREDIENTS (1 3-kg cake) 500 g _c_a_n_d_i_e_d _c_i_t_r_o_n (or candied fruit and peels) 250 g _c_a_n_d_i_e_d _c_h_e_r_r_i_e_s 150 g _d_a_r_k _r_a_i_s_i_n_s 150 g _g_o_l_d_e_n _r_a_i_s_i_n_s 200 g _C_a_l_m_y_r_a _f_i_g_s, cut into pieces 170 g _p_i_t_t_e_d _d_a_t_e_s, cut into small slices 170 g _p_e_c_a_n _h_a_l_v_e_s (or walnut halves if necessary) 12 cl _b_r_a_n_d_y 300 g _w_h_i_t_e _f_l_o_u_r 10 ml _b_a_k_i_n_g _p_o_w_d_e_r 10 ml _s_a_l_t 15 ml _g_r_o_u_n_d _c_i_n_n_a_m_o_n 5 ml _g_r_o_u_n_d _n_u_t_m_e_g 5 ml _g_r_o_u_n_d _a_l_l_s_p_i_c_e 5 ml _g_r_o_u_n_d _c_l_o_v_e_s 4 _e_g_g_s 350 g _p_a_c_k_e_d _b_r_o_w_n _s_u_g_a_r 25 cl _o_r_a_n_g_e _j_u_i_c_e 170 g _m_e_l_t_e_d _b_u_t_t_e_r, cooled 6 cl _l_i_g_h_t _m_o_l_a_s_s_e_s (treacle) PROCEDURE (1) Mix fruits together in a bowl. Pour brandy over fruits. Turn fruit mixture over every 20 minutes. Soaking time is a matter of taste, but two hours is typical. (2) Preheat oven to 150 deg. C. Prepare tube pan: grease sides and bottom. Line bottom and sides with greased brown paper. (3) In a very large bowl, mix flour, spices, baking powder, and salt. Stir until spices are evenly blended throughout. (4) In a third bowl beat eggs until fluffy. Add brown sugar, orange juice, molasses, and butter. Mix, making sure that all the sugar dissolves. (5) Pour off any liquid from fruit mixture and add the fruit and the nuts to the dry ingredients. Mix until all fruit pieces are coated. Then pour in the liquids and mix gently until you have an evenly-mixed batter. (6) Pour batter into pan and bake at 150 deg. C for 1 hour. Cover 492 8 Jan 87 FRUIT-CAKE-1 USENET Cookbook pan with foil and bake for 1 hour more or until toothpick inserted in center comes out clean. Cool for 30 minutes before removing from pan. Peel off paper very carefully. (7) Put cake in cake tin lined with foil. For the next 3 to 4 weeks, sprinkle a little brandy over cake twice a week. Keep cake covered and store the tin in the refrigerator. If you prefer to omit the brandy, cover top of cake with very thin slices of apple instead. NOTES This makes a HUGE cake. If your tube pan isn't at least 25x10 cm there is a fair chance that it will run over; in that case, use several loaf pans instead (fill loaf pans about half-way). A pan with a removable center will make extracting the cake much easier. Except for mixing the liquids, an electric beater is useless for this recipe. In the USA, candied fruits typically come in packages of the indicated sizes. If you have to measure by volume, use 21/2 cups of candied citron and 1 1/3 cups of the candied cherries. I prefer citron instead of the mixture because there's no bitterness from the rinds, although the cake isn't so colorful. Calmyra figs are the light-colored figs most commonly seen in North America. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 2 hours preparation (including soaking the fruit), 2 hours baking, several weeks mellowing. _P_r_e_c_i_s_i_o_n: Measure batter ingredients carefully. Fruit and nut quantities are somewhat flexible. CONTRIBUTOR Charles Wingate University of Maryland, Computer Science Dept., College Park, Maryland, USA seismo!mimsy!mangoe or mangoe@mimsy.umd.edu Path: decwrl!recipes From: snix@sphinx.uchicago.edu (Seema Chandnani) Newsgroups: alt.gourmand Subject: RECIPE: Old-world fruitcake Message-ID: <11937@decwrl.DEC.COM> Date: 23 Oct 87 05:14:03 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: U. Chicago Computation Center, Chicago, Illinois, USA Lines: 72 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and 493 FRUIT-CAKE-1 8 Jan 87 USENET Cookbook its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 494 15 Apr 87 FRUIT-CAKE-2(D) USENET Cookbook OLD WORLD FRUIT CAKE FRUIT-CAKE-2 - A traditional European-style fruit cake Although fruitcakes have a bad reputation, this one is *excellent*. My mother has been making it for years. She originally got the recipe from a friend, but has since adapted it to suit her fans. (She gets requests for it all year long.) INGREDIENTS (1 large fruitcake) CAKE 100 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 2.5 ml _s_a_l_t 1 ml _b_a_k_i_n_g _s_o_d_a 1 ml _b_a_k_i_n_g _p_o_w_d_e_r 2.5 ml _a_l_l_s_p_i_c_e 2.5 ml _c_i_n_n_a_m_o_n 2.5 ml _c_l_o_v_e_s 2.5 ml _m_a_c_e 2.5 ml _n_u_t_m_e_g 120 g _m_e_l_t_e_d _b_u_t_t_e_r 2 _e_g_g_s 180 ml _b_l_a_c_k _c_o_f_f_e_e (cold) 100 g _b_r_o_w_n _s_u_g_a_r 150 g _r_a_i_s_i_n_s 250 g _m_i_x_e_d _f_r_u_i_t 300 g _d_a_t_e_s 60 ml _r_u_m _o_r _b_r_a_n_d_y GLAZE 60 g _b_u_t_t_e_r 120 ml _r_u_m _o_r _b_r_a_n_d_y 100 g _s_u_g_a_r PROCEDURE (1) Mix the melted butter, eggs, rum and coffee together. (2) Add brown sugar and mix well. (3) Add rest of dry ingredients and place in a buttered loaf pan. (4) Bake at 150 deg. C for 2 hours or until done (it will separate from the sides of the pan). (5) Make glaze when almost completely baked: Melt (do not boil) butter. Add rum and sugar. Stir by hand. (6) Remove the cake from the oven and pour half of the glaze over it. Let it cool 25 minutes, then turn it over and pour the remaining glaze on the other side. 495 FRUIT-CAKE-2 15 Apr 87 USENET Cookbook (7) Notes: Don't use glass pans. This freezes well, if you make more than you can eat; just be sure to wrap it carefully so it doesn't get freezer burn. Warm frozen cake in the oven, not the microwave. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 15 minutes preparation, 2 hours baking, 30 minutes finishing. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Seema Chandnani University of Chicago Computation Center, Chicago, Illinois, USA snix@sphinx.uchicago.edu Path: decwrl!recipes From: roy@phri (Roy Smith) Newsgroups: mod.recipes Subject: RECIPE: Too much fruit salad Message-ID: <8166@decwrl.DEC.COM> Date: 20 Feb 87 04:31:29 GMT Sender: recipes@decwrl.DEC.COM Organization: Public Health Research Inst. (NY, NY) Lines: 91 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 496 29 Nov 86 FRUIT-SALAD(D) USENET Cookbook TOO MUCH FRUIT SALAD FRUIT-SALAD - Generic fresh fruit salad Many people think of fruit salad as that disgusting stuff that comes in a can made from diced plastic fruit and heavy syrup. This is more like what it is supposed to taste like, although some people might claim that my addition of syrup makes this into fruit cocktail instead of fruit salad. Whatever you call it, it's especially good in the summer. I make it every couple of months (usually in vast quantities, even though there are only two of us, hence the name). It rarely lasts very long, regard- less of how much I make. INGREDIENTS (Makes too much) 1 _r_i_p_e _p_i_n_e_a_p_p_l_e 1 _r_i_p_e _m_e_l_o_n 1 _l_a_r_g_e _g_r_a_p_e_f_r_u_i_t (preferably pink) 2-3 _o_r_a_n_g_e_s 300 g _m_a_r_a_s_c_h_i_n_o _c_h_e_r_r_i_e_s (1 large jar) 2-3 _r_i_p_e _b_a_n_a_n_a_s 2-3 _k_i_w_i _f_r_u_i_t_s 500 g _s_t_e_w_e_d _p_r_u_n_e_s _i_n _h_e_a_v_y _s_y_r_u_p (1 standard can) 2-3 _r_i_p_e _p_e_a_c_h_e_s, sliced (or use 500 g of stewed apricot halves in heavy syrup) 250 ml _a_p_r_i_c_o_t _n_e_c_t_a_r PROCEDURE (1) Peel and section the grapefruit and oranges. Remove the seeds and membranes. Cut the sections into bite-size pieces and dump into a big non-metallic bowl. (2) Peel and core the pineapple (making sure to get all the eyes), cut the flesh into bite-sized pieces and add to the bowl. A typical whole pineapple is usually too much, so you might want to reserve about 1/3 of the flesh to eat by itself. (3) Peel and cut the melon, bananas, peaches, and kiwi fruits and add to the bowl. The kiwis should be sliced horizontally (so the seeds make pretty circular patterns). (4) Add the stewed prunes, syrup and all. This will moisten every- thing. Add the maraschino cheries and the syrup they came in (check for stems). Add the nectar, making sure there is enough liquid to cover the fruit. (5) This is the hard part. Put it all in the refrigerator, and don't eat any until tommorow. It really needs to sit overnight for all the colors and flavors to blend together. 497 FRUIT-SALAD 29 Nov 86 USENET Cookbook NOTES Some people might object to the use of maraschino cherries-they are pro- cessed with sulfur dioxide, which isn't really good for you. I like the way they taste, so I allow myself this one debauch. Unless you can find good-quality fresh fruit, it is better to use canned. This is especially true of pineapple-canned pineapple is not as good as good fresh pineapple, but is much better than a bad fresh one. For the melon, I've used honeydew, canteloupe, and casaba with good results. Watermelon is interesting, but has a very diferent texture from the others. More important than the actual variety is that it is ripe. Unfortunately, New York supermarkets only seem to sell the kind of melon that goes from rock-hard to rotten without passing through ripe. Bananas are best when they are just starting to get brown speckles. My mother uses orange juice for the liquid, but I prefer nectar. The combination of the prune and cherry syrups give it a nice color. Some- times I add a bit of lemon juice for tartness. I've experimented with cherry liqueur, but didn't really like the results. Use whatever fruit you find fresh in the market. The invariant part is the grapefruit, orange, and maraschino cherries. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes preparation, 1/2 day waiting. _P_r_e_- _c_i_s_i_o_n: approximate measurement mandatory. CONTRIBUTOR Roy Smith Public Health Research Institute, New York, NY, USA {allegra,cmcl2,philabs}!phri!roy Path: decwrl!recipes From: asente@cascade (Paul Asente) Newsgroups: mod.recipes Subject: RECIPE: Fruit soup Message-ID: <4682@decwrl.DEC.COM> Date: 8 Aug 86 05:14:42 GMT Sender: recipes@decwrl.DEC.COM Organization: Stanford University, Palo Alto, California Lines: 96 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 498 16 Jun 86 FRUIT-SOUP(SPV) USENET Cookbook FRUIT SOUP FRUIT-SOUP - Fresh fruit soup This is a simple, delicious soup, perfect for a hot summer day. It is based upon a recipe in _T_h_e _M_o_o_s_e_w_o_o_d _C_o_o_k_b_o_o_k by Mollie Katzen. This describes what emerged last time I made it; vary any or all of the ingredients freely. I've included some suggestions at the end. INGREDIENTS (serves 4) 350 ml _a_p_p_l_e _j_u_i_c_e _c_o_n_c_e_n_t_r_a_t_e (one can) 2 _p_e_a_c_h_e_s _o_r _n_e_c_t_a_r_i_n_e_s 1 wedge _c_a_n_t_e_l_o_u_p_e 2 _a_p_r_i_c_o_t_s 12 _s_t_r_a_w_b_e_r_r_i_e_s 1 _s_m_a_l_l _l_e_m_o_n 1 _s_m_a_l_l _l_i_m_e 2.5 ml _d_r_i_e_d _m_i_n_t _f_l_a_k_e_s _c_i_n_n_a_m_o_n _n_u_t_m_e_g 500 ml _u_n_f_l_a_v_o_r_e_d _y_o_g_u_r_t _h_o_n_e_y _s_h_e_r_r_y _o_r _o_t_h_e_r _s_w_e_e_t _w_i_n_e 350 ml _g_r_a_p_e _j_u_i_c_e _c_o_n_c_e_n_t_r_a_t_e (one can) 4 _v_i_o_l_e_t_s _o_r _o_t_h_e_r _s_m_a_l_l _n_o_n-_t_o_x_i_c _f_l_o_w_e_r_s PROCEDURE (1) Wash and peel the peaches, canteloupe, and apricots. Wash and hull the strawberries and set aside the 4 nicest ones. Peaches and apricots peel more easily if you dip them in boil- ing water for a few seconds before peeling. Try not to lose any juice from the fruit. (2) Put half of the fruit into the bowl of a food processor and pur'ee. You could also use a food mill for this. (3) Put the pur'eed fruit into a bowl and add the apple juice con- centrate, an equal quantity of water, the juice of the lemon and of the lime, the mint flakes, a sprinkle each of cinnamon and nutmeg, and half of the yogurt. Whisk together well. Add several glugs of sherry and honey to taste. (It shouldn't be very sweet-a couple spoonfuls should do it.) (4) Put the rest of the fruit in the food processor and pulse until well chopped but with recognizable chunks of fruit still visible. Put this into a different bowl and mix some of the first mixture into it so the fruit doesn't turn brown. Put both bowls in the refrigerator for at least half an hour. (5) When you're ready to serve, divide the chunky fruit into 4 soup bowls. Fill each bowl almost to the rim with the soup. 499 FRUIT-SOUP 16 Jun 86 USENET Cookbook Pour the grape juice concentrate into a creamer or small pitcher and carefully pour two concentric circles of grape juice into each bowl. Take a chopstick or similar sized uten- sil and draw it through each bowl several times alternating from the center to the edge and from the edge to the center, lifting the chopstick after each stroke. This should turn the rings of grape juice into sort of a zigzag pattern. Stir up the remaining yogurt well and put a little mound of yogurt into each bowl. (The yogurt will probably sink. Put more in until you get a mound!) Take the 4 reserved strawberries, slice them thinly, and surround each mound of yogurt with strawberry slices. Top each mound of yogurt with a flower and get ready for the oohs and ahs. NOTES You can substitute any fruit that you want, but use strong tasting fruits like pineapple in moderation or they will take over the soup. Bananas are nice; cherries are wonderful but impossible to peel. Plums and other fruits with very mild flavors tend to get lost in the shuffle. The juice concentrates can be replaced with regular juices; vary them if you like, also. There's an apple-pear-grape juice combination that's delicious as the base and cranberry juice is nice as the contrasting color. Or, use a darker juice for the base and something lighter in color like orange juice to make the rings. Cherries or mint leaves make attractive garnishes. Of course you don't have to go through all the special presentation work, but it really doesn't take that much time and it makes the result into something special. Doing the fruit in two steps is strictly optional; if you're not going to make the ring pattern you may as well just process it all at once and stop before it's completely pur'eed. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 20 minutes preparation, 30 minutes chil- ling, 10 minutes presentation. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Paul Asente Stanford University asente@su-cascade.arpa decwrl!glacier!cascade!asente Path: decwrl!recipes From: rs@mirror (Rich Salz) Newsgroups: mod.recipes Subject: RECIPE: Quick fruit tart Message-ID: <6619@decwrl.DEC.COM> Date: 28 Nov 86 04:32:47 GMT Sender: recipes@decwrl.DEC.COM Organization: Mirror Systems, Cambridge, Mass., USA Lines: 52 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust 500 16 Jun 86 FRUIT-SOUP USENET Cookbook Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 501 FRUIT-TART(D) 30 Jul 86 USENET Cookbook FRUIT TART FRUIT-TART - A quick fruit tart pie This is just about the ideal way to use up any fresh fruit you have lying around. I got the recipe from my mom. INGREDIENTS (Makes 1 pie) 1 _p_i_e _s_h_e_l_l (If you don't make your own, buy the frozen uncooked kind.) 125 ml _w_a_t_e_r 200 g _s_u_g_a_r 40 ml _c_o_r_n_s_t_a_r_c_h 1.5 l _s_l_i_c_e_d _f_r_u_i_t _g_r_o_u_n_d _c_i_n_n_a_m_o_n _o_r _n_u_t_m_e_g (to taste) PROCEDURE (1) Mash 5 dl of the fruit in a saucepan with the water, sugar, and cornstarch. Add another sprinkle of nutmeg or cinnamon. Boil until the liquid becomes clear (about two minutes). (2) Place the remaining fruit in the pie shell, and a sprinkle of the nutmeg or cinnamon. (3) Pour the hot mixture over the fruit, and let cool for at least two hours. (4) Serve, with whipped cream or ice cream as desired. NOTES Any fresh fruit in season will do; I've made peach, nectarine, and strawberry/banana, all to good effect. Scheduling usually works out well if you make this shortly before serv- ing the meal, and let it cool while you eat. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes preparation, two hours cooling. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Rich Salz Mirror Systems, Cambridge, Massachusetts, USA mirror!rs Path: decwrl!recipes From: jj@alice (Jim Johnston) Newsgroups: mod.recipes Subject: RECIPE: Chocolate Fudge Message-ID: <2592@decwrl.DEC.COM> Date: 26 Apr 86 21:39:05 GMT Sender: recipes@decwrl.DEC.COM 502 30 Jul 86 FRUIT-TART USENET Cookbook Organization: Bell Laboratories, Murray Hill NJ Lines: 66 Approved: reid@glacier.ARPA Replied: Filed as /user/recipes/queue/47 Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 503 FUDGE-1(D) 22 Nov 85 USENET Cookbook CHOCOLATE FUDGE FUDGE-1 - Rich fattening chocolate fudge This recipe makes fudge. Not fudge brownies, just fudge. I'm not sure what else to say about it. INGREDIENTS (Makes 1 20-cm pan) 400 g _s_u_g_a_r (granulated) 225 ml _c_o_n_d_e_n_s_e_d _m_i_l_k (unsweetened!) 40 g _b_u_t_t_e_r 1 g _s_a_l_t 50 g _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e (I use Hershey's baking chocolate. Bak- ers chocolate does NOT work) 15 ml _c_o_r_n _s_y_r_u_p (light) 300 g _w_a_l_n_u_t_s (chopped) 5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 15 ml _r_u_m (I use Stroh's Inlander rum) PROCEDURE (1) Combine sugar, condensed milk, butter, salt, chocolate, and corn syrup in a HEAVY 3-liter saucepan. Heat slowly. (2) Stir until everything is melted. When the chocolate is melted thoroughly, beat with electric mixer (I ain't proud!) until smooth. (3) Let cook to halfway between soft and medium ball stage (use candy thermometer if available) (4) Let cool until barely touchable. (due to heat) (5) Stir in chopped walnuts, vanilla, and rum. Beat the mixture until it starts to set. (6) When it _s_t_a_r_t_s to set, get it into a 20-cm square pan. (but- tered, of course) If you wait to do this, you will eat it out of the saucepan. NOTES This is guaranteed to cause obesity if over-indulged in. RATING _D_i_f_f_i_c_u_l_t_y: Moderate to hard. Melted chocolate is tricky, and the timing is fairly important. _T_i_m_e: about an hour. _P_r_e_c_i_s_i_o_n: Measurement important for some ingredients. CONTRIBUTOR TEDDY BEARS ARE SHY, SAVE A POWDERMILK BISCUIT FOR YOURS! ``When Eddie said he didn't like his Teddy, you knew he was a no good kid!'' Jim Johnston 504 22 Nov 85 FUDGE-1 USENET Cookbook (ihnp4;allegra;research)!alice!jj From: seb@mtgzy (Sharon E. Badian) Newsgroups: mod.recipes Subject: RECIPE: Mary's Garlic Bread Date: 21 Mar 86 05:23:16 GMT Organization: AT&T Information Systems, Holmdel NJ Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 505 GARLIC-BREAD(A) 25 Feb 86 USENET Cookbook MARY'S GARLIC BREAD GARLIC-BREAD - Addictive and fattening garlic bread This recipe is from _T_h_e _G_a_r_l_i_c _L_o_v_e_r'_s _C_o_o_k_b_o_o_k, which is a must for all folks interested in keeping vampires away. INGREDIENTS (serves 6) 250 g _b_u_t_t_e_r, softened 200 g _p_a_r_m_e_s_a_n _c_h_e_e_s_e, grated 100 g _m_a_y_o_n_n_a_i_s_e 5 _g_a_r_l_i_c _c_l_o_v_e_s minced or pressed 50 ml _f_r_e_s_h _p_a_r_s_l_e_y, chopped 2.5 ml _o_r_e_g_a_n_o 1 loaf _F_r_e_n_c_h _b_r_e_a_d, (baguette), cut lengthwise PROCEDURE (1) Preheat oven to 190 deg. C. (2) Mix all ingredients except the bread together in a bowl. (3) Spread the mixture onto the French bread. (4) Wrap bread in aluminium foil. (5) Bake for 20 minutes. (6) Unwrap and place under broiler to brown. NOTES We never finish the last step. By the time we have the stuff unwrapped, we just have to eat it! RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: preparation: 10 minutes, cooking: 25 minutes. _P_r_e_c_i_s_i_o_n: No need to measure. CONTRIBUTOR Sharon Badian AT&T Information Systems, Holmdel, New Jersey ihnp4!mtgzy!seb Path: decwrl!recipes From: dkw1@hou2a (Dennis Wombough) Newsgroups: mod.recipes Subject: RECIPE: Simple garlic bread Message-ID: <8983@decwrl.DEC.COM> Date: 1 Apr 87 19:47:26 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T Bell Labs, Holmdel, New Jersey Lines: 38 Approved: reid@decwrl.UUCP 506 25 Feb 86 GARLIC-BREAD USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 507 GARLIC-BREAD-2(B) 10 Jul 86 USENET Cookbook SIMPLE GARLIC BREAD GARLIC-BREAD-2 - Quick and easy garlic bread This is a quick and painless way to make garlic bread in a hurry. It might not be a gourmet recipe, but it is easy and tasty. INGREDIENTS (serves 4) _b_u_t_t_e_r _g_a_r_l_i_c _s_a_l_t _g_r_a_t_e_d _c_h_e_e_s_e 1 _l_o_a_f _o_f _I_t_a_l_i_a_n _o_r _F_r_e_n_c_h _b_r_e_a_d PROCEDURE (1) Preheat broiler. Slice loaf of bread lengthwise and butter both halves. (2) Sprinkle garlic salt and grated cheese on both halves. (3) Place under broiler until brown (about 3 minutes). NOTES This also works well with almost any other kind of bread. RATING _D_i_f_f_i_c_u_l_t_y: trivial. _T_i_m_e: 3 minutes preparation, 3 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Dennis Wombough AT&T Bell Labs, Holmdel, New Jersey ihnp4!hou2a!dkw1 Path: decwrl!recipes From: bhayes@glacier (Barry Hayes) Newsgroups: mod.recipes Subject: RECIPE: Scampi Message-ID: <8168@decwrl.DEC.COM> Date: 20 Feb 87 04:33:02 GMT Sender: recipes@decwrl.DEC.COM Organization: Stanford University, Stanford, Calif., USA Lines: 88 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 508 10 Jul 86 GARLIC-BREAD-2 USENET Cookbook 509 GARLIC-SCAMPI(M) 25 Nov 86 USENET Cookbook GARLIC BUTTER SCAMPI GARLIC-SCAMPI - Scampi in garlic butter sauce INGREDIENTS (Serves 8) BUTTER SAUCE 200 g _b_u_t_t_e_r 10 g _f_i_n_e_l_y _m_i_n_c_e_d _g_a_r_l_i_c 25 cl _c_l_a_m _j_u_i_c_e 25 g _f_l_o_u_r 15 ml _m_i_n_c_e_d _p_a_r_s_l_e_y 8 cl _w_h_i_t_e _w_i_n_e _j_u_i_c_e _o_f 1/2 _l_e_m_o_n 5 ml _d_r_y _b_a_s_i_l 1 ml _n_u_t_m_e_g _s_a_l_t _a_n_d _p_e_p_e_r 1 dl _h_a_l_f-_a_n_d-_h_a_l_f (or use light cream) SCAMPI 30 g _b_u_t_t_e_r 8 cl _o_l_i_v_e _o_i_l 15 ml _m_i_n_c_e_d _g_a_r_l_i_c _j_u_i_c_e _o_f _1 _l_e_m_o_n 15 ml _c_h_o_p_p_e_d _p_a_r_s_l_e_y 2.5 ml _c_r_u_s_h_e_d _r_e_d _p_e_p_p_e_r 15 ml _f_r_e_s_h _b_a_s_i_l 6 cl _w_h_i_t_e _w_i_n_e _d_a_s_h _o_f _d_r_y _v_e_r_m_o_u_t_h _s_a_l_t _a_n_d _p_e_p_p_e_r 1.5 kg _d_e_v_e_i_n_e_d _a_n_d _c_l_e_a_n_e_d _s_c_a_m_p_i (_p_r_a_w_n_s) PROCEDURE (SAUCE) (1) Melt butter with garlic in saucepan over medium heat; do not let the garlic brown. (2) In a separate bowl, mix clam juice, flour and parsley, blend- ing until mixture is smooth. (3) Pour flour mixture into garlic butter and stir until smooth and well blended. (4) Stir in wine, lemon juice, herbs and spices, stirring con- stantly. (5) Gradually add half-and-half and stir until thickened. (6) Simmer for 30 to 45 minutes 510 25 Nov 86 GARLIC-SCAMPI USENET Cookbook PROCEDURE (SCAMPI) (1) Melt butter in large saucepan on high heat and add oil. (2) Combine remaining ingredients keeping scampi aside until the last minute. (3) Add scampi and saute until firm and slightly pink. Do not overcook. (4) Pour scampi butter over scampi. NOTES I serve this over fettucini (3/4 kg for a full batch). To save the trouble of deveining shellfish, you can have two or three big ones for each person, and use small bay shrimp for the remainder. This recipe comes from the Garlic Lovers' Cookbook, published by the Gilroy Garlic Festival, P.O. Box 2311, Gilroy, California, USA. North America mail order price is $9.45 (paperback) or $12.45 (spiral) for each of the 2 volumes. RATING _D_i_f_f_i_c_u_l_t_y: Moderate. _T_i_m_e: 45 minutes cooking, 1 1/2 hours for devein- ing scampi, 10 minutes for other preperation. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Barry Hayes Stanford University, Stanford, California, USA decwrl!glacier!bhayes bhayes@glacier.stanford.edu Path: decwrl!recipes From: Osborne@VAXA.NOTT.AC.UK (Dave Osborne) Newsgroups: alt.gourmand Subject: RECIPE: Gateaux piments (savory spice balls) Message-ID: <11651@decwrl.DEC.COM> Date: 11 Sep 87 03:12:02 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Nottingham, UK Lines: 65 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. On the etymology of the name 'Gateaux piments', I wonder if 511 GARLIC-SCAMPI 25 Nov 86 USENET Cookbook it's derived from 'piedmonts', but that's only a guess. 512 27 Jan 87 GATEAUX-PIM(V) USENET Cookbook GATEAUX PIMENTS GATEAUX-PIM - Savoury spice balls This recipe is from the kitchen of Fred Hopper, and is originally from the isle of Mauritius. Fred often serves these as delicious late-night snacks, to accompany drinks. INGREDIENTS (Serves 4-6) 200 g _c_h_a_n_a _d_a_l_l (split yellow peas) 3 _s_m_a_l_l _o_n_i_o_n_s (button sized) 6 _s_p_r_i_n_g _o_n_i_o_n_s 4 _s_p_r_i_g_s _w_a_t_e_r_c_r_e_s_s 2 _g_r_e_e_n _c_h_i_l_l_i_e_s 1 _s_p_r_i_g _p_a_r_s_l_e_y 5 ml _t_u_r_m_e_r_i_c 5 ml _t_h_y_m_e 5 ml _s_a_l_t 1 ml _b_l_a_c_k _p_e_p_p_e_r (freshly ground) PROCEDURE (1) Soak the dall in cold water for a day, then drain thoroughly. (2) Chop all the vegetable ingredients finely. (3) Place the dall in a food processor and process to a paste. Decant into a bowl, add turmeric, salt and pepper, and veget- able ingredients and mix well. (4) Heat oil in a deep-frying pan. When it is hot, roll walnut- sized pieces of the paste in the palm of the hand and drop in to the oil to fry until golden brown. (5) Remove from the oil and drain the gateaux on kitchen towels. Serve hot, with drinks. NOTES The choice of drinks served will depend on how spicy you make the gateaux: cool beer or lager usually goes down well. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 1 day soaking dall. 30 minutes prepara- tion, 10 minutes cooking. _P_r_e_c_i_s_i_o_n: Weighing of ingedients is best, but measures can be approximate. CONTRIBUTOR Dr. Fred Hopper, NERC Computer Services, British Geological Survey, Keyworth, Nottingham, UK. Submitted by David Osborne Cripps Computing Centre, University of Nottingham, UK) 513 GATEAUX-PIM 27 Jan 87 USENET Cookbook osborne@vaxa.nott.ac.uk Path: decwrl!recipes From: ecl@mtgzy (Evelyn C. Leeper) Newsgroups: mod.recipes Subject: RECIPE: Ginger cookies Message-ID: <7876@decwrl.DEC.COM> Date: 30 Jan 87 04:46:16 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T Information Systems, Middletown, New Jersey, USA Lines: 51 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 514 20 Oct 86 GINGER-COOKIES(D) USENET Cookbook GINGER COOKIES GINGER-COOKIES - Ginger cookies (Originally from _T_h_e _S_e_t_t_l_e_m_e_n_t _C_o_o_k _B_o_o_k.) These have a lot of zest. INGREDIENTS (4 dozen cookies) 175 g _b_u_t_t_e_r 200 g _s_u_g_a_r 60 ml _d_a_r_k _m_o_l_a_s_s_e_s 1 _e_g_g 200 g _f_l_o_u_r 10 ml _b_a_k_i_n_g _s_o_d_a 5 ml _g_i_n_g_e_r 5 ml _c_i_n_n_a_m_o_n 5 ml _g_r_o_u_n_d _c_l_o_v_e_s PROCEDURE (1) Cream the butter and sugar togather. (2) Add the egg (beaten) and the molasses. (3) Sift the rest of the dry ingredients together and add to the mixture. (4) Form into 3-cm balls and roll in granulated sugar. (5) Place 6 cm apart on a greased cookie sheet and bake at 175 deg. C for 10 to 12 minutes. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 10 minutes cooking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Evelyn C. Leeper AT&T Information Systems, Middletown, New Jersey, USA ihnp4!mtgzy!ecl From: guarino@decwrl (Loretta Guarino Reid) Newsgroups: mod.recipes Subject: RECIPE: Soft Gingerbread Date: 10 Jan 86 03:46:57 GMT Organization: DEC Western Software Laboratory, Palo Alto, CA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and 515 GINGER-COOKIES 20 Oct 86 USENET Cookbook its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 516 20 Dec 85 GINGERBREAD(D) USENET Cookbook SOFT GINGER BREAD GINGERBREAD - Traditional gingerbread, soft and chewy I got this recipe from a college roommate, who got it from her mother. INGREDIENTS (makes 1 pan gingerbread) 220 g _b_u_t_t_e_r 190 g _w_h_i_t_e _s_u_g_a_r 10 ml _b_a_k_i_n_g _s_o_d_a (That's SODA, not POWDER) 250 ml _w_a_t_e_r (boiling) 250 ml _b_l_a_c_k_s_t_r_a_p _m_o_l_a_s_s_e_s 5 ml _s_a_l_t 5 ml _g_i_n_g_e_r 5 ml _c_i_n_n_a_m_o_n 275 g _w_h_i_t_e _f_l_o_u_r 2 _e_g_g_s (large) 30 g _p_o_w_d_e_r_e_d _s_u_g_a_r 60 ml _d_i_l_u_t_e_d _m_i_l_k (half milk and half water) PROCEDURE (1) Preheat oven to 175 deg. C (2) Cream together the butter and sugar in a bowl big enough to hold the entire recipe. (3) Dissolve the baking soda in 250 ml boiling water. Add that mixture, and the molasses, salt, ginger, cinnamon, and flour to the butter-sugar cream. Mix only until moistened and evenly distributed. (4) Lightly beat the eggs, then add them to the bowl and beat the complete mixture well. (5) Grease a 22 shallow baking pan (or a 25-cm" round casserole dish). Pour the mixture into the dish. Bake for about 45 minutes, or until a poked toothpick comes out clean. (6) Mix the powdered sugar and the diluted milk together to form an icing, and brush on to the gingerbread. NOTES Serve warm! You can make a refreshing variation on this basic recipe by replacing 100 g of the flour with whole-wheat flour, reducing the sugar to 100 g and increasing the molasses to 300 ml RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes plus baking and cooling time. _P_r_e_- _c_i_s_i_o_n: measure the ingredients. 517 GINGERBREAD 20 Dec 85 USENET Cookbook CONTRIBUTOR Loretta Guarino Reid, guarino@decwrl DEC Western Software Laboratory Palo Alto, California Path: decwrl!reid From: jon@msunix (Jonathan Hue) Newsgroups: mod.recipes Subject: RECIPE: extravagant gingerbread Message-ID: <2870@decwrl.DEC.COM> Date: 9 May 86 06:15:50 GMT Sender: reid@decwrl.DEC.COM Organization: Lockheed Missiles and Space, Sunnyvale, CA Lines: 60 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 518 5 Mar 86 GINGERBREAD-2(D) USENET Cookbook GINGERBREAD GINGERBREAD-2 - Best-ever gingerbread This moist gingerbread is a good recipe for the holidays or any other time. This recipe was originally published in _S_u_n_s_e_t magazine before I was born. INGREDIENTS (serves 12) 200 g _w_h_i_t_e _s_u_g_a_r 1 ml _s_a_l_t 5 ml _g_i_n_g_e_r 2.5 ml _c_i_n_n_a_m_o_n 2.5 ml _p_o_w_d_e_r_e_d _c_l_o_v_e_s 250 ml _v_e_g_e_t_a_b_l_e _o_i_l 250 ml _l_i_g_h_t _m_o_l_a_s_s_e_s 10 ml _b_a_k_i_n_g _s_o_d_a (That's baking _s_o_d_a, not baking powder) 250 ml _b_o_i_l_i_n_g _w_a_t_e_r 250 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r, unsifted 2 _e_g_g_s, well beaten PROCEDURE (1) Mix the sugar, salt, ginger, cinnamon and cloves together in a bowl. (2) Add the vegetable oil and the molasses, stirring until well blended. (3) Mix the baking soda into the boiling water and immediately stir into the mixture. (4) Add the flour gradually, mixing well after each addition. (5) Mix in the beaten eggs. (6) Pour into a greased 20x30 baking pan and bake at 175 deg. C for 40 minutes. NOTES Top with whipped cream or lemon sauce. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 20 minutes to prepare, 40 minutes to cook. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Jonathan Hue Lockheed Missiles and Space Company-Mechanisms & Servos, Sunnyvale, CA {amdcad!cae780,sun!sunncal}!leadsv!msunix!jon Path: decwrl!recipes From: mogul@navajo (Jeff Mogul) 519 GINGERBREAD-2 5 Mar 86 USENET Cookbook Newsgroups: mod.recipes Subject: RECIPE: Szekely goulash Message-ID: <3312@decwrl.DEC.COM> Date: 30 May 86 03:39:34 GMT Sender: recipes@decwrl.DEC.COM Organization: Stanford University, Computer Science Lines: 76 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 520 14 Mar 86 GOULASH-1(M) USENET Cookbook SZEKELY GOULASH GOULASH-1 - Southern Hungarian goulash This goulash is a specialty of Szekely, the southern part of Hungary. My grandmother cooked it without a recipe; this recipe is from my mother, with my modifications. (Szekely is not pronounced the way it's spelled; "say-ki-ee" is a little closer, but still wrong.) INGREDIENTS (Serves 6) 1 kg _s_a_u_e_r_k_r_a_u_t, rinsed and drained (use a colander) 15 ml _c_a_r_a_w_a_y _s_e_e_d_s 30 g _b_u_t_t_e_r (or oil or bacon drippings) 500 g _p_o_r_k _s_h_o_u_l_d_e_r, cut into large bite-sized pieces 500 g _H_u_n_g_a_r_i_a_n _s_a_u_s_a_g_e, or Polish sausage, sliced into large bite- size rounds 1 _l_a_r_g_e _o_n_i_o_n, chopped 2 _c_l_o_v_e_s _o_f _g_a_r_l_i_c, finely chopped 1 _g_r_e_e_n _p_e_p_p_e_r, chopped 15 ml _H_u_n_g_a_r_i_a_n _s_w_e_e_t _p_a_p_r_i_k_a (or use _f_r_e_s_h paprika from the super- market) 500 ml _s_o_u_r _c_r_e_a_m PROCEDURE (1) Use a covered pot large enough to hold all the ingredients. Put the sauerkraut in just enough water to cover it, add cara- way seeds, and simmer with the cover on for two hours (or longer, if you want). (2) In a large, heavy skillet melt the butter and brown the pork. Put the pork and the sausage into the pot with the sauerkraut. (3) Saut'e the onion in the skillet until transparent; add the garlic and saut'e for a few more minutes. Add this to the pot, along with the green pepper and paprika. (I've had good luck adding some cayenne at this point.) (4) Simmer (with the cover on loosely) for a couple of hours, mix- ing it up occasionally. (5) Remove from heat and let cool for 30 minutes; then stir in the sour cream and serve. NOTES This goes well with noodles, dumplings, potatoes, or spaetzle (called _n_o_k_e_d_l_i in Hungarian). The longer it cooks, the better it tastes; it's even better reheated. Cook it the day before but don't add the sour cream until you've reheated it. 521 GOULASH-1 14 Mar 86 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes chopping, many hours cooking. _P_r_e_- _c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Jeffrey Mogul, Computer Science Department, Stanford University {ucbvax,decvax}!decwrl!glacier!navajo!mogul, mogul@Navajo.Stanford.EDU Path: decwrl!recipes From: mhnadel@gryphon.CTS.COM (Miriam Nadel) Newsgroups: alt.gourmand Subject: RECIPE: Graham crackers Message-ID: <12150@decwrl.DEC.COM> Date: 27 Nov 87 06:15:33 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Trailing Edge Technology, Redondo Beach, Calif., USA Lines: 56 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 522 11 Oct 87 GRAHAM-CRACK(B) USENET Cookbook HONEY GRAHAM CRACKERS GRAHAM-CRACK - North American crackers with graham flour, honey, and cinnamon I originally got this recipe from a newspaper and played around a bit until I thought it tasted like Sunshine Honey Grahams. I've occassion- ally used ordinary whole wheat flour when I didn't have any graham flour and it still worked alright. Graham flour is coarser. INGREDIENTS (Makes 36-40) 60 g _b_u_t_t_e_r 250 g _g_r_a_h_a_m _f_l_o_u_r 5 ml _b_a_k_i_n_g _p_o_w_d_e_r 30 ml _b_r_o_w_n _s_u_g_a_r 2.5 ml _g_r_o_u_n_d _c_i_n_n_a_m_o_n 90 g _h_o_n_e_y 1 _e_g_g, beaten 60 ml _h_o_t _w_a_t_e_r PROCEDURE (1) Preheat oven to 175 deg. C. Using a pastry blender or two knives, cut butter into flour until mixture has the texture of cornmeal. Stir in baking powder, brown sugar and cinnamon. Add egg and hot water and mix until well blended. (2) Knead dough 2 or 3 minutes. Set half aside. Roll out into a square about 3 mm thick. Place on ungreased baking sheet. Score dough into 5-cm squares, using a sharp knife. (3) Bake at 175 deg. C for 10 minutes or until lightly browned. Roll out and bake remaining half of dough. Cool baked crack- ers and gently separate into squares. RATING _D_i_f_f_i_c_u_l_t_y: moderate (judgment required). _T_i_m_e: 10 minutes preparation, 20 minutes cooking and cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Miriam Nadel Trailing Edge Technology, Redondo Beach, Calif., USA mhnadel@gryphon.CTS.COM {philabs, trwrb}!cadovax!gryphon!mhnadel {hplabs!hp-sdd, sdcsvax, ihnp4, nosc}!crash!gryphon!mhnadel Path: decwrl!recipes From: patc@tekcrl.tek.com (Pat Caudill) Newsgroups: alt.gourmand Subject: RECIPE: Granola Message-ID: <12202@decwrl.DEC.COM> Date: 12 Dec 87 16:53:10 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt 523 GRAHAM-CRACK 11 Oct 87 USENET Cookbook Organization: Tektronix, Inc., Portland, Oregon, USA Lines: 60 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 524 27 Sep 87 GRANOLA(C) USENET Cookbook SESAME GRANOLA GRANOLA - A crunchy sesame seed granola I got this recipe from the back of a page from a green engineering pad with a circuit diagram on the other side. Where it came from before that I do not know. INGREDIENTS (About 6 servings) 100 ml _v_e_g_e_t_a_b_l_e _o_i_l 100 ml _h_o_n_e_y 5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 150 g _r_o_l_l_e_d _o_a_t_s (quick or old fashioned oatmeal, uncooked) 80 g _w_h_e_a_t _f_l_a_k_e_s 150 g _s_u_n_f_l_o_w_e_r _s_e_e_d_s 150 g _r_a_i_s_i_n_s 120 g _s_e_s_a_m_e _s_e_e_d_s 50 g _c_h_o_p_p_e_d _w_a_l_n_u_t_s 40 g _f_l_a_k_e_d _c_o_c_o_n_u_t PROCEDURE (1) Preheat oven to 175 deg. C. (2) Combine all the dry ingredents and mix well (do not break up the wheat flakes). (3) Heat oil, honey and vanilla in a large saucepan. (4) Remove from heat and mix in the other ingredients stir until everything is coated well. (5) Spread into a 35x45 cm baking pan, and bake at 175 deg. C for 15-20 min or until golden brown. (6) Allow to cool before removing from pan. NOTES These are much better than any "store bought" granola. I eat it as desert or carry it instead of gorp when backpacking. It is very good eaten straight, with no milk. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 20 minutes cooking _P_r_e_- _c_i_s_i_o_n: no need to measure. CONTRIBUTOR Pat Caudill Tektronix, Inc., Portland, Oregon, USA patc@tekcrl.tek.com tektronix!tekcrl.tek.com!patc Path: decwrl!recipes From: michelle@tybalt.caltech.edu (Michelle Berteig) 525 GRANOLA 27 Sep 87 USENET Cookbook Newsgroups: alt.gourmand Subject: RECIPE: Valley grape pie Message-ID: <12190@decwrl.DEC.COM> Date: 4 Dec 87 06:13:49 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Caltech, Pasadena, California, USA Lines: 51 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 526 28 Oct 87 GRAPE-PIE(D) USENET Cookbook VALLEY GRAPE PIE GRAPE-PIE - Fruit pie made from green seedless grapes This recipe came originally from the _L_o_s _A_n_g_e_l_e_s _T_i_m_e_s _M_a_g_a_z_i_n_e. It's unusual: I'd never before thought of using grapes in a pie before. But it's good! INGREDIENTS (1 pie) 150 g _G_r_a_h_a_m _c_r_a_c_k_e_r _c_r_u_m_b_s 40 g _s_u_g_a_r 80 g _b_u_t_t_e_r, melted 15 ml _c_o_r_n_s_t_a_r_c_h 130 g _s_u_g_a_r 60 ml _c_o_l_d _w_a_t_e_r 1 kg _g_r_e_e_n _s_e_e_d_l_e_s_s _g_r_a_p_e_s, with stems removed 15 ml _l_e_m_o_n _j_u_i_c_e 250 ml _s_o_u_r _c_r_e_a_m 15 g _s_u_g_a_r 5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t PROCEDURE (1) Preheat oven to 175 deg. C. (2) Combine cracker crumbs, 40 g sugar, and butter. (3) Reserve 1/4 cup of this crumb mixture and press the rest into a 22-cm pie pan. (4) Bake at 175 deg. C for 8 minutes. Allow to cool. (5) Dissolve cornstarch and 130 g sugar in cold water in saucepan. Add grapes, and bring to boil, stirring constantly. (6) Reduce heat and simmer for 5 minutes. Remove from heat and stir in the lemon juice. cool. (7) Spoon this filling into the baked and cooled crust. Mix sour cream with 15 g sugar and vanilla and spread over pie. Sprin- kle with reserved crumbs. Serve. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate (burns easily). _T_i_m_e: 30 minutes. _P_r_e_c_i_- _s_i_o_n: approximate measurement OK. CONTRIBUTOR Michelle Berteig Caltech, Pasadena, California, USA michelle@tybalt.caltech.edu Path: decwrl!recipes From: minow@thundr.dec.com (Martin Minow) 527 GRAPE-PIE 28 Oct 87 USENET Cookbook Newsgroups: alt.gourmand Subject: RECIPE: Gravad lax (gravlax) Message-ID: <12450@decwrl.DEC.COM> Date: 15 Apr 88 05:37:40 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Digital Equipment Corp., Maynard, Mass., USA Lines: 107 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 528 28 Oct 87 GRAVLAX(M) USENET Cookbook GRAVAD LAX GRAVLAX - Swedish dill-cured salmon Gravlax uses a salt-sugar mixture to cure the fish. The fish is fla- vored by dill and whatever else is handy. (I've used gin, Julia Child has used cognac). I've gathered these versions of the recipe from several sources. From _V_e_r _C_o_k_b_o_k (the Swedish equivalent of _J_o_y _o_f _C_o_o_k_i_n_g or _M_r_s. _B_e_e_t_o_n.) From a brochure published by the Swedish Information Service. From a booklet written by Tore Wretman, who owned a major restaurant and has published several cookbooks of his own. Gravlax is like barbeque-a process that you follow, but can vary consid- erably. Don't skimp on the salt. The proportion of salt to fish is important to preserve the fish. Here are several variations on a single basic recipe. INGREDIENTS (Serves 3-4) 1 _s_m_a_l_l _s_a_l_m_o_n, whole (about 1 kg) SWEDISH RECIPE I 20 g _w_h_i_t_e _p_e_p_p_e_r_c_o_r_n_s (or a mixture of equal parts white pepper- corns and allspice berries) 60 g _s_a_l_t 25 g _s_u_g_a_r 2 bunches _d_i_l_l SWEDISH RECIPE II 60 g _s_a_l_t 40 g _s_u_g_a_r 30 ml _w_h_i_t_e _p_e_p_p_e_r 20 ml _a_l_l_s_p_i_c_e 50 ml _g_i_n 2 bunches _d_i_l_l ENGLISH RECIPE I 20 g _s_a_l_t 25 g _s_u_g_a_r 30 g _w_h_i_t_e _p_e_p_p_e_r_c_o_r_n_s 2 bunches _d_i_l_l ENGLISH RECIPE II 150 g _s_a_l_t 100 g _s_u_g_a_r 20 _w_h_i_t_e _p_e_p_p_e_r_c_o_r_n_s MAITRE'D SAUCE 50 ml _d_a_r_k _f_r_e_n_c_h _c_o_a_r_s_e-_g_r_o_u_n_d _m_u_s_t_a_r_d 15 ml _s_u_g_a_r 3 ml _s_a_l_t 529 GRAVLAX 28 Oct 87 USENET Cookbook pinch _g_r_o_u_n_d _w_h_i_t_e _p_e_p_p_e_r 15 ml _v_i_n_e_g_a_r 100 ml _o_l_i_v_e _o_i_l 100 ml _d_i_l_l, PROCEDURE (1) Get a whole fish, clean it and remove the head. Split into two filets, removing the backbone but leave the skin on. Dry off the filets and remove all the little bones. (2) Crush the peppers and seasonings in a mortar, add the salt and sugar. Mix well, and press the mixture into the filets. (3) In a glass or ceramic dish, put some dill on the bottom, then one of the filets, skin side down, then more dill, then the other filet, skin side up. Put the thick side of one filet against the other's thin side. Cover with plastic wrap (NOT ALUMINUM FOIL) and put a cutting board or similar on top with some weight on it (e.g. a couple of beer cans). (4) Put it in the refrigerator for a day or so. (Thin filets are ready in 1 day, thicker in 2 days.) Turn the filet over once or twice during this time. Pour off the brine, otherwise the fish will be too salty. The fish will keep for a week in a refrigerator after pouring off the brine. (5) Make the sauce, "Maitre'd sauce". Mix together the mustard, sugar, salt, pepper, and vinegar. Add the oil drop by drop as if making a mayonnaise. Add the dill. Let the sauce sit for about 10 minutes. (6) Cut off either thin (nearly horizontal) slices, or thick vert- ical slices, to taste. (Don't cut through the skin). Serve as an appetizer on thin slices of buttered rye bread (with a little lemon juice and some finely chopped dill), or as a main dish with boiled new potatoes and Maitre'd sauce. NOTES You can broil or grill thick slices of gravlax. After you've eaten the salmon, you can also cut the skin in thin strips, sear them briefly on the skin side, and serve them as a garnish. RATING _D_i_f_f_i_c_u_l_t_y: easy once the fish is prepared. _T_i_m_e: 5 minutes prepara- tion, several days aging. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Martin Minow Digital Equipment Corporation, Maynard, Mass., USA Minow@thundr.dec.com minow%thundr.dec@decwrl.dec.com From: jane@ames (Jane Medefesser) Newsgroups: mod.recipes 530 28 Oct 87 GRAVLAX USENET Cookbook Subject: RECIPE: Gumdrop cake Date: 7 Feb 86 05:20:16 GMT Organization: NASA-Ames Research Center, Mountain View CA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 531 GUMDROP-CAKE(D) 16 Jan 86 USENET Cookbook GUMDROP CAKE GUMDROP-CAKE - Cake with gumdrops, applesauce, raisins, and coconut INGREDIENTS (Makes 2 large loaves) 400 g _f_l_o_u_r 2 _e_g_g_s 5 ml _b_a_k_i_n_g _s_o_d_a 400 ml _a_p_p_l_e_s_a_u_c_e 1 ml _s_a_l_t 5 ml _v_a_n_i_l_l_a 5 ml _c_i_n_n_a_m_o_n 500 g _w_h_i_t_e _r_a_i_s_i_n_s 1 ml _g_r_o_u_n_d _c_l_o_v_e_s 250 g _g_u_m_d_r_o_p_s (no black ones). Two standard bags. 1 ml _n_u_t_m_e_g 350 g _c_o_c_o_n_u_t (shredded). One standard bag. 250 g _b_u_t_t_e_r _w_a_l_n_u_t_s, to taste 400 g _s_u_g_a_r PROCEDURE (1) Cream together butter, sugar and eggs in one bowl. In another bowl, mix the dry ingredients together (flour, salt, soda and seasonings). Add the flour mixture to the butter mixture half at a time, alternating it with the applesauce. Pick all the black gumdrops out and eat them or throw them away. Add the nuts, raisins, coconut, and remaining gumdrops; blend well. (2) Line 2 large loaf pans or 5 small loaf pans with _w_a_x _p_a_p_e_r! (Grease won't work). Fill pans about 2/3 full. Bake at 150 deg. C for about 2 hours. Let cool for about 15 minutes before you try to remove the loaves from the pan. They should just fall right out when turned upside down, then peel off the wax paper. RATING _D_i_f_f_i_c_u_l_t_y: easy, though creaming butter and sugar without a food pro- cessor is tedious. _T_i_m_e: 10 minutes preparation, 2 hours baking, 15 minutes cooling. _P_r_e_c_i_s_i_o_n: approximate measurement OK. NOTES The smaller gumdrops work best when you go to cut the cake. I can never find small gumdrops that are not 'spice drops', so I buy the large ones and cut them into quarters. The cake also slices a lot better when almost entirely cool. If you try to cut a piece while it's still hot, it'll taste GREAT, but it will crumble all over. 532 16 Jan 86 GUMDROP-CAKE USENET Cookbook CONTRIBUTOR Jane Medefesser NASA-Ames Research Center, Mountain View, CA {..dual,riacs,hplabs,ihnp4}!ames!jane Path: decwrl!recipes From: kyrimis@princeton (Kriton Kyrimis) Newsgroups: mod.recipes Subject: RECIPE: Halvas politikos Message-ID: <7967@decwrl.DEC.COM> Date: 6 Feb 87 04:46:36 GMT Sender: recipes@decwrl.DEC.COM Organization: Princeton University, Princeton, New Jersey, USA Lines: 63 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 533 HALVAS(D) 12 Nov 86 USENET Cookbook HALVAS POLITIKOS HALVAS - A Greek dessert with semolina This is a traditional greek dessert that is extremely tasty. INGREDIENTS (fills a cake-mold) 250 ml _o_l_i_v_e _o_i_l 350 g _s_e_m_o_l_i_n_a 600 g _s_u_g_a_r 1 liter _w_a_t_e_r _p_o_w_d_e_r_e_d _c_i_n_n_a_m_o_n PROCEDURE (1) Dissolve the sugar in the water and bring it to a boil. (2) At the same time, brown the semolina in the oil on high heat, stirring continuously. (3) When the semolina has taken a golden brown colour, add the syrup into it (taking care not to burn your hands), turn down the heat and keep stirring until you get a kind of thick por- ridge. (4) Pour into any kind of mold you can think of (a cake-mold is perfect for the job), and let it cool. (5) Unmold into a platter and sprinkle with cinnamon. Slice it using a wet knife, serve, and watch your weight go sky high! NOTES You should be very careful during step 3, as the browned semolina is extremely hot, and pouring water on it causes an eruption of scaldingly hot steam. You should not put this dessert in the refrigerator. It can keep for a few days outside the refrigerator, assuming you can gather enough will power not to eat it all at once. Some oil will start to drain off after a day or so, but this is to be expected. Just make sure you don't leave the dessert on your favourite tablecloth! The recipe doubles, halves etc. nicely as long as you keep the propor- tion of the ingredients. I have seen variations on this dessert using any kind of fat imaginable, ranging from cooking fat to olive oil or butter, though I've only tried it with olive oil. 534 12 Nov 86 HALVAS USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15-20 minutes. _P_r_e_c_i_s_i_o_n: Measure the ingredients, except for the sugar which you can adjust to taste. CONTRIBUTOR Kriton Kyrimis Princeton University, Princeton, New Jersey, USA princeton!kyrimis Path: decwrl!recipes From: titley@btnix (Nigel Titley) Newsgroups: mod.recipes Subject: RECIPE: Bananas with ham and paprika Message-ID: <6396@decwrl.DEC.COM> Date: 14 Nov 86 02:16:43 GMT Sender: recipes@decwrl.DEC.COM Organization: British Telecom, Ipswich, UK Lines: 50 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 535 HAM-BANANAS(A) 21 Jul 86 USENET Cookbook PAUPIETTES DE BANANES AUX JAMBON HAM-BANANAS - Bananas with ham and paprika INGREDIENTS (Serves 4) 4 _b_a_n_a_n_a_s (fairly unripe, but not green) 4 _s_l_i_c_e_s _o_f _h_a_m 60gm _g_r_a_t_e_d _p_a_r_m_e_s_a_n _c_h_e_e_s_e 125ml _d_o_u_b_l_e _c_r_e_a_m (whipping cream) _p_a_p_r_i_k_a _s_a_l_t _a_n_d _p_e_p_p_e_r PROCEDURE (1) Peel bananas, sprinkle with salt, pepper, and paprika (be gen- erous with this). (2) Wrap a slice of ham around each banana. (3) Place bananas in a greased, oven-proof dish and pour cream over them. (4) Sprinkle the parmesan cheese on top. (5) Bake at 200 deg. C for 20 minutes or until golden brown. (6) Serve cold (but not refrigerated). NOTES This comes from the _V_o_g_u_e _F_r_e_n_c_h _C_o_o_k_e_r_y _B_o_o_k. It seems to go down rather well as an appetizer, although it would make a nice supper snack, I suppose. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 20 minutes cooking. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Nigel Titley British Telecom, Ipswich, UK mcvax!ukc!btnix!titley Path: decwrl!recipes From: marcum@sun.com (Alan M. Marcum) Newsgroups: mod.recipes Subject: RECIPE: Hamantashen Message-ID: <4582@decwrl.DEC.COM> Date: 3 Aug 86 07:21:35 GMT Sender: recipes@decwrl.DEC.COM Organization: Sun Microsystems, Mountain View, California Lines: 58 Approved: reid@decwrl.UUCP 536 21 Jul 86 HAM-BANANAS USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 537 HAMANTASHEN(D) 23 May 86 USENET Cookbook MOHN HAMANTASHEN HAMANTASHEN - A triangular filled pastry Hamantashen are a triangular pastry, traditionally eaten during the Jew- ish Holiday of Purim. Purim celebrates the failure of the evil Haman in his attempt to exterminate the Jews; Haman wore a three- cornered hat. INGREDIENTS (Makes a bunch) PASTRY 200 g _f_l_o_u_r 200 g _b_u_t_t_e_r 225 _c_r_e_a_m _c_h_e_e_s_e MOHN FILLING 70 g _p_o_p_p_y _s_e_e_d_s 100 g _w_a_l_n_u_t_s (chopped fine) 150 g _r_a_i_s_i_n_s (chopped fine) 225 g _h_o_n_e_y PROCEDURE (1) Sift the flour. Cream the butter and cream cheese until well blended. Gradually add the flour, mixing, and make a ball of dough. Refrigerate overnight. (2) Combine the _m_o_h_n filling ingredients. It may take a little more, or a little less, than 225 g of honey; use enough to hold the mixture together. (3) Roll out the dough (not too thin), and cut into 8-cm squares. Fill each square with 15 ml of mohn, and fold the dough square over to make a triangle. (4) Bake on a greased pan at 175 deg. C until golden brown, about 20 minutes. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 1 hour preparation (in two 1/2 hour pieces), 20 minutes baking. _P_r_e_c_i_s_i_o_n: measure the pastry ingredients carefully. CONTRIBUTOR Alan M. Marcum Sun Microsystems, Mountain View, California sun!nescorna!marcum Path: decwrl!recipes From: patc@tekcrl.tek.com (Pat Caudill) Newsgroups: alt.gourmand Subject: RECIPE: Hamburger pie Message-ID: <12369@decwrl.DEC.COM> Date: 6 Mar 88 09:46:26 GMT 538 23 May 86 HAMANTASHEN USENET Cookbook Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Tektronix, Inc., Portland, Oregon, USA Lines: 69 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 539 HAMBURGER-PIE(M) 27 Sep 87 USENET Cookbook HAMBURGER PETAL PIE HAMBURGER-PIE - A quick hamburger dish I got this recipe from Judy Halter who got it from her sister. INGREDIENTS (serves 5) 150 g _c_h_o_p_p_e_d _o_n_i_o_n 150 g _c_h_o_p_p_e_d _g_r_e_e_n _p_e_p_p_e_r 1/2 clove _g_a_r_l_i_c, crushed 30 ml _v_e_g_e_t_a_b_l_e _o_i_l 800 g _h_a_m_b_u_r_g_e_r 100 ml _w_a_t_e_r 5 ml _s_a_l_t 1 ml _p_e_p_p_e_r 15 ml _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 30 ml _f_l_o_u_r 1 _e_g_g, slightly beaten 500 g _c_a_n_n_e_d _b_i_s_c_u_i_t_s PROCEDURE (1) Saut'e the onion, green pepper and garlic in the oil until tender then add the beef and cook until brown all over. (2) Dump out the grease and add about 100 ml of water. Add the worchestershire sauce, salt, pepper and flour. Simmer until the juice thickens. (3) Separate the biscuits and brush the edges with the egg. Put the biscuits against the sides and bottom of a pie plate so it is completely covered. (4) Stir the rest of the egg into the meat mixture and then spoon the meat into the pie shell. If you wish you can garnish with a few tomato wedges. (5) Bake in a pre-heated oven at 235 deg. C for about 8 to 10 minutes. The biscuits should be slightly browned. NOTES This gets its name because the biscuits around the edge puff up to look like the petals around the center of a sunflower. This is a great bachelor meal because you can come in from work and make it without much effort, time or dish washing. You can play with different spices to change the flavor. Some of my friends like to put cheese on top before baking it. If you live outside North America, remember that a biscuit is a scone. 540 27 Sep 87 HAMBURGER-PIE USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 10 minutes cooking _P_r_e_- _c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Pat Caudill Tektronix, Inc., Portland, Oregon, USA patc@tekcrl.TEK.COM Path: decwrl!recipes From: pam@cepu (Pamela McGarvey) Newsgroups: mod.recipes Subject: RECIPE: Tarragon game hens Message-ID: <5292@decwrl.DEC.COM> Date: 12 Sep 86 03:31:33 GMT Sender: recipes@decwrl.DEC.COM Organization: UCLA Comprehensive Epilepsy Program, Los Angeles Lines: 97 Approved: reid@decwrl.UUCP Replied: 10 Jun 86 15:20 Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 541 HENS-TARRAGON(M) 10 Jun 86 USENET Cookbook TARRAGON GAME HENS HENS-TARRAGON - Cornish game hens basted in tarragon butter This method of ``basting'' fowl by spreading an herb butter under the skin infuses the meat with the flavor of the herbs which usually is kept on the skin with normal external basting. INGREDIENTS (Serves 4) 2 _C_o_r_n_i_s_h _g_a_m_e _h_e_n_s 100 g _b_u_t_t_e_r, at room temperature 30 ml _l_e_m_o_n _j_u_i_c_e 30 ml _d_r_i_e_d _t_a_r_r_a_g_o_n, (or 15 ml of fresh tarragon) 0.5 ml _s_a_l_t PROCEDURE (1) Preheat oven to 220 deg. C. (2) Prepare the hens by rinsing thoroughly, checking for pin feathers, and patting dry. Be sure to remove yellow fat found at the cavity opening. (3) Gently separate the skin from the flesh by sliding your fingers between and tearing the connecting membrane. It is easiest to begin at the cavity opening and work up the breast. Leave skin attached at the lower two-thirds of the wings and base of the legs. Work carefully over the breastbone area so as not to tear the skin which is firmly attached at this point. (4) Thoroughly blend the butter, lemon juice, tarragon and salt. If the butter is not soft, it will be difficult to incorporate the lemon juice. (5) Using your fingers, spread a layer of herb butter under the loosened skin of each hen. Spread a small amount on the skin. (6) Tuck wings under the back of the hen and set each hen on its side, breast down on a roasting rack over a roasting pan. (7) Roast for 15 minutes, then turn hens to other side. Roast for another 15 minutes, then set hens on their backs with breast up and roast for a final 15 minutes (total cooking time about 45 minutes). Each time the hens are turned, baste by spooning pan juices over the bird. Hens are fully cooked when juices run clear and drumstick moves easily in its socket. (8) Remove birds to a warm platter and let sit for 5 minutes. Reduce pan juices to a thin glaze consistency over high heat and serve as a sauce. (You may want to flavor the pan juices with a little dry white wine.) Quarter birds before serving. 542 10 Jun 86 HENS-TARRAGON USENET Cookbook Each bird should serve two people. NOTES This basting method can also be used when grilling, either over a bar- becue or in the broiler. I prefer barbecuing to oven roasting in the summer (I tend to roast along with the birds) and prepare the birds a little differently in this case. Rather than grilling whole, before the butter is spread under the skin, each bird is split along the spine using a sharp heavy knife. This is quite easy since the spine and ribs are easily cut with moderately heavy pressure and rocking motion on the knife blade. I then spread the bird, breast up, and crack the breast bone to flatten with a sharp blow on the breast with the heel of my hand. The wings are tucked under themselves and the legs and thighs left loose. The birds can be cooked ahead of time and taken on a picnic or prepped in advance and grilled at the picnic. Margarine may be substituted for the butter without major noticeable effects on the flavor. In the summer, I like to serve either a tabbouleh or Italian tomato salad (quartered RIPE tomatoes sprinkled with chopped fresh basil and drizzled with olive oil) and a white zinfadel. Since I like herb butters with all kinds of fish and fowl and have an herb garden, I generally make up 2 cups or more of herb butter at a time, using a food processor to assure thorough blending. The butter keeps well in the fridge for 2-3 weeks. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 15 minutes preparation, 45 minutes cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Pamela McGarvey UCLA Comprehensive Epilepsy Program, Los Angeles, California {hao,sdcrdcf}!cepu!pam Path: decwrl!recipes From: selig%sam.span@star.stanford.edu (William J. Selig) Newsgroups: alt.gourmand Subject: RECIPE: French herb blend Message-ID: <13983@decwrl.DEC.COM> Date: 15 Jul 88 05:33:39 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Marshall Space Flight Center, Huntsville, Alabama, USA Lines: 46 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and 543 HENS-TARRAGON 10 Jun 86 USENET Cookbook its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 544 11 Feb 88 HERB-BLEND-1(S) USENET Cookbook FRENCH HERB BLEND HERB-BLEND-1 - A French-style mixture of herbs and seeds I found this in some magazine many many years ago. I usually make it every year or so and give it to people as presents. The recipients are continually asking either for the recipe or refills. This goes well in soups and similar things but is especially good in scrambled eggs. INGREDIENTS (500 ml) 120 ml _t_a_r_r_a_g_o_n 120 ml _c_h_e_r_v_i_l 30 ml _s_a_g_e _l_e_a_v_e_s 120 ml _t_h_y_m_e 30 ml _r_o_s_e_m_a_r_y 75 ml _f_r_e_e_z_e-_d_r_i_e_d _c_h_o_p_p_e_d _c_h_i_v_e_s 30 ml _d_e_s_s_i_c_a_t_e_d _o_r_a_n_g_e _r_i_n_d 30 ml _g_r_o_u_n_d _c_e_l_e_r_y _s_e_e_d PROCEDURE (1) Dump everything together and mix until well combined. (2) Pack into small jars and label (the now-empty spice jars that held the ingredients are a good size). NOTES Store in a cool dry place. Crumble spices in hand when using. Measure spices by volume, not by weight, because of the large variation in moisture content. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Bill Selig NASA Marshall Space Flight Center, Huntsville, Alabama, USA selig%sam.span@star.stanford.edu Path: decwrl!recipes From: gh@utai (Graeme Hirst) Newsgroups: mod.recipes Subject: RECIPE: Dinkum savoury steak Message-ID: <4939@decwrl.DEC.COM> Date: 22 Aug 86 08:27:54 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Toronto Computer Science Department Lines: 55 Approved: reid@decwrl.UUCP 545 HERB-BLEND-1 11 Feb 88 USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 546 19 May 86 HERB-STEAK-1(M) USENET Cookbook SAVOURY STEAK HERB-STEAK-1 - An Australian herbed meat dish Adapted from _T_h_e _A_u_s_t_r_a_l_i_a_n _a_n_d _N_e_w _Z_e_a_l_a_n_d _C_o_u_n_t_r_y_w_o_m_a_n'_s _C_o_o_k_b_o_o_k by Carol Odell. INGREDIENTS (About 4 or 5 servings) 1 kg _s_t_e_a_k 2 _o_n_i_o_n_s, finely chopped. 10 ml _b_r_o_w_n _s_u_g_a_r 10 ml _s_a_l_t 2.5 ml _p_e_p_p_e_r pinch _c_a_y_e_n_n_e 10 ml _m_i_x_e_d _h_e_r_b_s, including thyme, sage, and oregano. 10 ml _c_h_o_p_p_e_d _c_a_p_e_r_s 80 ml _k_e_t_c_h_u_p (or tomato sauce, in the Australian sense, if you can get it) 10 ml _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 80 ml _v_i_n_e_g_a_r PROCEDURE (1) Trim the steak, and cut into pieces. (2) Place in an ovenproof dish, and cover with the chopped onion. (3) Blend other ingredients together, and pour over. (The chopped onion holds some of the liquid.) (4) Cover and refrigerate for at least two hours. (5) Bake, covered with foil or ovenproof lid, at 175 deg. C for 50 to 60 minutes. NOTES Adjust the flavourings according to your taste; in particular, you may wish to reduce the vinegar. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 2 hours marinating, 1 hour cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Graeme Hirst (An expatriate Australian) University of Toronto Computer Science Department utcsri!utai!gh / gh.toronto@csnet-relay Path: decwrl!recipes From: daleske@cbdkc1 (John Daleske) Newsgroups: mod.recipes Subject: RECIPE: Hiker bars Message-ID: <5171@decwrl.DEC.COM> 547 HERB-STEAK-1 19 May 86 USENET Cookbook Date: 5 Sep 86 18:14:35 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T Bell Labs, Columbus Ohio Lines: 77 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 548 7 Jan 86 HIKER-BARS(A) USENET Cookbook HIKER BARS HIKER-BARS - Caloric, filling, and tasty bars for the trail These bars give a flavorful and filling treat along the trail. The recipe came from Ben Branch of AT&T Bell Labs at Columbus (cbdkc1!blb). INGREDIENTS (24 to 48 bars) 125 g _c_h_u_n_k_y _p_e_a_n_u_t _b_u_t_t_e_r 80 g _b_u_t_t_e_r 2 _m_e_d_i_u_m _b_a_n_a_n_a_s, (mashed) 125 ml _m_o_l_a_s_s_e_s 200 g _s_u_g_a_r 10 ml _v_a_n_i_l_l_a 4 _e_g_g_s 5 ml _c_i_n_n_a_m_o_n 1 ml _g_i_n_g_e_r 75 g _w_h_o_l_e _w_h_e_a_t _f_l_o_u_r 125 g _w_h_i_t_e _f_l_o_u_r 150 g _K_e_l_l_o_g_g'_s _S_p_e_c_i_a_l _K _c_e_r_e_a_l (crushed) 5 ml _b_a_k_i_n_g _p_o_w_d_e_r 1 ml _b_a_k_i_n_g _s_o_d_a 2.5 ml _s_a_l_t 180 g _c_h_o_c_o_l_a_t_e _c_h_i_p_s 150 g _s_a_l_t_e_d _p_e_a_n_u_t_s (chopped) 200 g _d_a_t_e_s (chopped) PROCEDURE By hand (1) Preheat oven to 175 deg. C. In a large bowl cream together peanut butter and butter. Mix in bananas, molasses, sugar, and vanilla. (2) Add eggs, one at a time, beating well after each egg. (3) Stir in the cereal. Sift together dry ingredients and mix into batter. Add chips, peanuts, and dates. (4) Pour batter into greased 20x30 pan. (5) Bake in preheated 175 deg. C oven for 35 to 45 minutes. Cut into bars. PROCEDURE With food processor (1) Cream butters in processor. Add cut-up bananas and blend. (2) Add molasses, sugar, vanilla. Blend. (3) Add eggs. Blend. (4) Pour batter into large bowl and stir in sifted dry 549 HIKER-BARS 7 Jan 86 USENET Cookbook ingredients. (5) Stir in other ingredients, one at a time. Continue with step 4, above. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 1/2 to 1 hour work; 1 hour waiting. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR John Daleske AT&T Bell Laboratories, Columbus, Ohio {ihnp4,cbosgd,desoto}!cbdkc1!daleske Path: decwrl!recipes From: horton@harvard (Nicholas Horton) Newsgroups: mod.recipes Subject: RECIPE: Hobbit pie Message-ID: <8043@decwrl.DEC.COM> Date: 13 Feb 87 06:15:48 GMT Sender: recipes@decwrl.DEC.COM Organization: Aiken Lab, Harvard Univ., Cambridge, Mass., USA Lines: 47 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 550 24 Nov 86 HOBBIT-PIE(MV) USENET Cookbook HOBBIT PIE HOBBIT-PIE - A rich pie with mushroom and onions This recipe is from the _T_a_o _o_f _C_o_o_k_i_n_g, by Sally Pasley. INGREDIENTS (1 22-cm pie) 2 _d_e_e_p _d_i_s_h _u_n_b_a_k_e_d _p_i_e _c_r_u_s_t_s 2 _b_e_a_t_e_n _e_g_g_s 45 g _w_h_o_l_e _w_h_e_a_t _f_l_o_u_r 180 g _g_r_a_t_e_d _c_h_e_d_d_a_r _c_h_e_e_s_e 700 g _s_l_i_c_e_d _m_u_s_h_r_o_o_m_s 300 _o_n_i_o_n_s, chopped or sliced 50 ml _o_i_l 250 g _c_o_t_t_a_g_e _c_h_e_e_s_e 10 g _c_h_o_p_p_e_d _p_a_r_s_l_e_y 100 ml _d_r_y _w_h_i_t_e _w_i_n_e PROCEDURE (1) Preheat oven to 190 deg. C. (2) Saut'e mushrooms until soft, then add onions, and cook over medium heat until onions are translucent. (3) Take mixture off heat, and add flour, then wine, mixing well. Add all other ingredients and salt and pepper to taste. (4) Pour into crust and cover with lattice top and bake 40-45 minutes. NOTES I add a little garlic and horseradish, and sprinkle paprika or cayenne over the top. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 20 minutes preparation, 1 hour bak- ing and cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Nicholas Horton Aiken Computation Lab, Harvard University, Cambridge, Mass., USA horton@harvard.harvard.edu Path: decwrl!recipes From: kent@decwrl.dec.com (Chris Kent) Newsgroups: alt.gourmand Subject: RECIPE: Hollandaise sauce Message-ID: <10904@decwrl.DEC.COM> Date: 17 Jul 87 06:07:14 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: DEC Western Research, Palo Alto, CA, USA 551 HOBBIT-PIE 24 Nov 86 USENET Cookbook Lines: 72 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 552 17 May 87 HOLLANDAISE-1(S) USENET Cookbook LIGHT HOLLANDAISE HOLLANDAISE-1 - A quick and easy Hollandaise sauce Few small things seem to impress dinner guests more than a good Hollan- daise sauce. Perhaps this is because the guests think it is difficult to execute. This recipe disproves that notion; it makes it simple to pro- duce a consistently good Hollandaise sauce. Use it over asparagus, to dip artichokes, with steak and rice, or for anything you can imagine. The original recipe comes from _J_u_l_i_a _C_h_i_l_d & _C_o_m_p_a_n_y. INGREDIENTS (4 dl) 50 ml _f_r_e_s_h _l_e_m_o_n _j_u_i_c_e 50 ml _w_a_t_e_r 2.5 ml _s_a_l_t 3 _e_g_g_s 200 g _u_n_s_a_l_t_e_d _b_u_t_t_e_r PROCEDURE (1) Melt the butter in a small saucepan. It should be warm, but not bubbling hot. (2) Combine the lemon juice and water in a small sauce pan. Bring to a simmer, adding the salt. (3) Meanwhile, place one egg and the yolks of the other two in a smallish saucepan. Vigorously beat the egg and yolks with a wire whip for a minute or so, until they are pale and thick. (4) Set the yolk mixture over moderately low heat and whisk in the hot lemon juice by driblets. Continue whisking, not too fast, but reaching all over the bottom and corners of the pan, until you have a foamy warm mass. Remove from heat just as you see a wisp of steam rising. (Do not overheat or you will coagulate the egg yolks.) (5) Immediately start beating in the warm butter by driblets, to make a thick, creamy, light yellow sauce. (6) Taste carefully for seasoning, adding salt, pepper, and more lemon juice to taste. NOTES This sauce is really so easy to make, you should leave it to the last minute. It doesn't keep terribly well. Any egg yolk and butter sauce can be kept only warm, not hot, or it will curdle. Also remember that sauces with egg yolks are prime breeding grounds for sick-making bac- teria. Copper or stainless steel saucepans are best, as they transmit and hold heat better than anything else. I often make this solely in CorningWare 553 HOLLANDAISE-1 17 May 87 USENET Cookbook pots, and find that sometimes the sauce will not set after removing from heat and adding the butter. In this case, return the mixture to very low heat, whisking vigorously until the sauce achieves the desired thick- ness. Too much heat will either curdle the egg yolks or cause the butter to separate from the mixture. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 5 minutes. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Chris Kent DEC Western Research Laboratory, Palo Alto, California, USA kent@decwrl.dec.com decwrl!kent From: bch@unc.UUCP (Byron Howes) Newsgroups: mod.recipes Subject: RECIPE: Byron's Famous Killer Cheese Dip Date: 27 Dec 85 09:58:24 GMT Organization: University of North Carolina, Chapel Hill, NC Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 554 31 Dec 83 HOT-CHEESE-DIP(A) USENET Cookbook BYRON'S FAMOUS KILLER CHEESE DIP HOT-CHEESE-DIP - A hot spicy party cheese dip Here it is, folks! By popular demand, the cheese dip known to make women faint, strong men cry, and small children run for their mommies. This started out as an attempt to replicate a _C_h_i_l_i _c_o_n _Q_u_e_s_o dip, but took off in its own direction. INGREDIENTS (makes 700 ml) 320 g _c_h_e_e_s_e _s_o_u_p (one can of condensed canned cheese soup). 120 g _c_h_o_p_p_e_d _g_r_e_e_n _c_h_i_l_i_e_s (I use Old El Paso canned chilies) 1 _m_e_d_i_u_m _y_e_l_l_o_w _o_n_i_o_n, chopped 15 ml _c_r_u_s_h_e_d _r_e_d _p_e_p_p_e_r 30 ml _c_h_i_l_i _p_o_w_d_e_r 15 ml _c_u_m_i_n 1 _g_a_r_l_i_c _c_l_o_v_e, crushed. 1 ml _h_o_t _s_a_u_c_e (Tabasco sauce or hot pepper sauce) 250 ml _s_o_u_r _c_r_e_a_m PROCEDURE (1) Mix together all ingredients except the sour cream; heat to boiling at low heat. (2) When blended, correct seasoning (usually needs more cumin and garlic.) (3) Add sour cream and heat until it bubbles slightly. Serve with Tostitos or any natural Mexican-style corn chip. NOTES This recipe may be doubled, quadruped or even sextupled without problem. Go easy on the red pepper if your guests don't like hot food. The effect, if done correctly, should be an initial impression of cheese, cumin, sour cream and garlic followed a second later by a sinus-cleaning heat. As one partaker has put it ``You have to keep eating because if you don't, you'll die.'' Guaranteed to increase beer consumption at parties. Good Luck! RATING _D_i_f_f_i_c_u_l_t_y: very easy. _T_i_m_e: 10 minutes. _P_r_e_c_i_s_i_o_n: Measure the spices, just so you'll know how much you have put in. CONTRIBUTOR Byron Howes University of North Carolina - Chapel Hill decvax!duke!unc!bch Path: decwrl!recipes From: mcg@omepd.intel.com (Steven McGeady) 555 HOT-CHEESE-DIP 31 Dec 83 USENET Cookbook Newsgroups: alt.gourmand Subject: RECIPE: Fish in hot fanny sauce Message-ID: <12306@decwrl.DEC.COM> Date: 29 Jan 88 06:17:00 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Intel Corp., Hillsboro, Oregon, USA Lines: 69 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 556 29 Oct 87 HOT-FANNY-1(S) USENET Cookbook FISH IN HOT FANNY SAUCE HOT-FANNY-1 - Fish in a hot garlic/pecan sauce The Cajun Cafe in Portland Oregon serves a sauce whose recipe they got under license from K-Paul's in New Orleans. They devoutly refused to answer all of my questions about the sauce or its ingredients, so I've tried to formulate it on my own, at home. This stuff doesn't taste exactly like what the restaurant serves, but it's delicious in its own right. Maybe it's best to title the recipe ``fish with something not entirely unlike hot fanny sauce.'' This sauce is best served with a moderately strong fish: I would reccom- mend sturgeon, swordfish, or tuna. INGREDIENTS (Serves 2) 50 g _u_n_s_a_l_t_e_d _b_u_t_t_e_r 5 ml _c_a_y_e_n_n_e _p_e_p_p_e_r 15 ml _T_a_b_a_s_c_o _s_a_u_c_e 5 ml _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 5 ml _g_r_o_u_n_d _w_h_i_t_e _p_e_p_p_e_r 5 ml _p_a_p_r_i_k_a 5 ml _o_r_e_g_a_n_o 3 _g_a_r_l_i_c _c_l_o_v_e_s, in thin slices 10 g _p_e_c_a_n_s, chopped fine 30 g _p_e_c_a_n_s, sliced 50 g _o_n_i_o_n, minced 10 ml _l_e_m_o_n _j_u_i_c_e 2 pcs _f_i_s_h (steaks or tournedos, cut 2 cm thick). PROCEDURE (1) Melt butter in a cast-iron skillet, add onions, garlic, peppers, paprika, and diced pecans. Cook over medium heat until onions are clear. Add Tabasco sauce. (2) Turn heat to high, add sliced pecans and fish pieces cut about 2 cm thick. Cook on high 4-5 minutes per side. Smear uncooked side with sauce before turning. Add lemon juice and oregano after turning. NOTES If you are cooking more pieces of fish than will fit in the skillet at once, make the sauce ahead, put it aside (keep warm) and add it before cooking each piece of fish. Serve with a simple rice or pasta dish. I use saffron rice with snow peas, or linguine with shrimp meat and pesto. 557 HOT-FANNY-1 29 Oct 87 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 45 minutes. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Steven McGeady Intel Corp., Hillsboro, Oregon, USA mcg@omepd.intel.com Path: decwrl!recipes From: boren@rand-unix (Patricia Boren) Newsgroups: mod.recipes Subject: RECIPE: Hot fudge sauce for ice cream Message-ID: <4395@decwrl.DEC.COM> Date: 25 Jul 86 03:37:32 GMT Sender: recipes@decwrl.DEC.COM Organization: The Rand Corp., Santa Monica CA Lines: 42 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 558 20 May 86 HOT-FUDGE-1(D) USENET Cookbook CHOCOLATE SAUCE DELUXE HOT-FUDGE-1 - Hot fudge sauce for ice cream This is the fudgiest and best sauce you'll ever taste. The recipe has been passed down in our family for years and years. INGREDIENTS (Makes 750 ml) 100 g _b_u_t_t_e_r 100 g _b_i_t_t_e_r _c_h_o_c_o_l_a_t_e 325 g _p_o_w_d_e_r_e_d _s_u_g_a_r 350 ml _e_v_a_p_o_r_a_t_e_d _m_i_l_k 0.5 ml _s_a_l_t 5 ml _v_a_n_i_l_l_a PROCEDURE (1) Melt butter with chocolate in saucepan. (2) Add other ingredients (except vanilla) and cook 20-25 minutes over medium heat. Mixture will slowly thicken. (3) Add vanilla and serve over ice cream. NOTES This sauce becomes like fudge candy when refrigerated, and it's hard to keep from poking your finger in it for a taste. Simply reheat in a sau- cepan to melt it down. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Pat Boren The Rand Corporation, Santa Monica CA decvax!randvax!boren Path: decwrl!recipes From: pat@rruxqq (Pat M. Iurilli) Newsgroups: mod.recipes Subject: RECIPE: Frank and vegetable casserole Message-ID: <6272@decwrl.DEC.COM> Date: 7 Nov 86 05:36:37 GMT Sender: recipes@decwrl.DEC.COM Organization: Bell Communications Research, Piscataway, NJ Lines: 65 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial 559 HOT-FUDGE-1 20 May 86 USENET Cookbook advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 560 24 Jun 86 HOTDOG-CASS(M) USENET Cookbook FRANK AND VEGETABLE CASSEROLE HOTDOG-CASS - Casserole with frankfurters, vegetables and cheese INGREDIENTS (serves 6-8) 1 kg _f_r_a_n_k_f_u_r_t_e_r_s, boiled 500 g _f_r_o_z_e_n _b_r_o_c_c_o_l_i _s_p_e_a_r_s, cooked 500 g _f_r_o_z_e_n _c_a_u_l_i_f_l_o_w_e_r, cooked 6 _l_a_r_g_e _p_o_t_a_t_o_e_s, diced and cooked (approx.) 350 g _c_a_n_n_e_d _c_o_r_n, drained 500 g _c_h_e_d_d_a_r _c_h_e_e_s_e, sliced PROCEDURE (1) Thinly slice franks (18-20 slices per frank). (2) Break cauliflower into bite sized fleurets. (3) Separate broccoli into individual spears. (4) Combine all franks and vegetables in 6-8 liter pot and mix well. (5) Spread into baking pan(s). (I use 2 22x22 baking pans) (6) Cover ingredients with a layer of sliced cheese. (7) If cooking immediately, bake uncovered at 175 deg. C for 15 minutes or until cheese melts. If coming from refrigerator, cook covered at 175 deg. C for 30-35 minutes, then uncovered for 10-15 minutes until cheese melts and ingredients are evenly warmed. NOTES I use Armour All Beef franks. As a variation, cube half of the cheese and mix in with the vegetables, then top with remaining sliced cheese. RATING _D_i_f_f_i_c_u_l_t_y: Easy. _T_i_m_e: 45 minutes cooking, 15 minutes preparation, 15 minutes baking. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Pat M. Iurilli Bell Communications Research Piscataway, NJ {allegra, ihnp4, topaz}!rruxqq!pat Path: decwrl!recipes From: dbb@fluke (Dave Bartley) Newsgroups: mod.recipes Subject: RECIPE: hot and sour soup Message-ID: <4680@decwrl.DEC.COM> 561 HOTDOG-CASS 24 Jun 86 USENET Cookbook Date: 8 Aug 86 05:11:06 GMT Sender: recipes@decwrl.DEC.COM Organization: John Fluke Mfg Co., Everett, Washington Lines: 99 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 562 4 Mar 86 HOTSOUR-SOUP-1(SP) USENET Cookbook HOT AND SOUR SOUP HOTSOUR-SOUP-1 - Szechuan hot and sour soup I have seldom been to a Chinese restaurant without having hot and sour soup, and it was pleasant to discover how easy it is to make it at home. We have fixed this by itself as a dinner for two with enough left over for lunch. Particularly when we add extra meat and vegetables, we find it a very hearty soup which is surprisingly easy to make. INGREDIENTS (Serves 4-6) 15 ml _p_e_a_n_u_t _o_i_l (or other vegetable oil) 1 _g_a_r_l_i_c _c_l_o_v_e 5 ml _g_i_n_g_e_r _r_o_o_t (aboutr 2 slices) 125 g _b_o_n_e_l_e_s_s _p_o_r_k _l_o_i_n, shredded 25 ml _s_o_y _s_a_u_c_e _o_r _t_a_m_a_r_i 140 g _b_a_m_b_o_o _s_h_o_o_t_s, shredded 6 _d_r_i_e_d _s_h_i_i_t_a_k_e _m_u_s_h_r_o_o_m_s 10 _d_r_i_e_d _l_i_l_y _b_u_d_s (also called golden needles) 12 _d_r_i_e_d _t_r_e_e _e_a_r _f_u_n_g_u_s (also called cloud ears) 1 liter _c_h_i_c_k_e_n _b_r_o_t_h (canned or homemade; I usually use canned) 15 ml _d_r_y _s_h_e_r_r_y 50 ml _r_e_d _w_i_n_e _v_i_n_e_g_a_r 15 ml _c_o_r_n_s_t_a_r_c_h 60 ml _w_a_t_e_r 1 _t_o_f_u _p_a_d (a package generally contains 2 pads) 50 g _g_r_e_e_n _o_n_i_o_n_s 2 _e_g_g_s 15 ml _t_o_a_s_t_e_d _s_e_s_a_m_e _o_i_l 1-5 ml _c_h_i_l_i _o_i_l 1 ml _w_h_i_t_e _p_e_p_p_e_r _s_a_l_t _a_n_d _m_o_r_e _p_e_p_p_e_r PROCEDURE (1) Rehydrate the dried ingredients (15 minutes: in lukewarm water for the shiitakes, and in boiling water for the lily buds and tree ears). Heat the chicken broth (if it's canned, prepare it). (2) Mince the garlic and ginger root and combine them. Shred the pork loin. Shred the bamboo shoots. Combine the cornstarch and the water. Chop the green onions. Lightly beat the eggs. (3) Heat oil in wok (medium), add the garlic and ginger, stirring 30 seconds. (4) Add the pork, cooking until it loses its pink color. (5) Add the soy sauce, cook for 1 minute more. (6) Add bamboo shoots, shiitakes, lily buds, tree ear fungi, stir 563 HOTSOUR-SOUP-1 4 Mar 86 USENET Cookbook quickly for 1 minute. (7) Stir in chicken broth, sherry, and vinegar. (8) Stir cornstarch/water mix one last time and add it to the soup. (9) Add the tofu and bring the soup to a boil. (10) Turn the heat to low, add the green onions. (11) Add the beaten eggs in a slow stream, stirring several times. (12) Turn off the heat and add the sesame oil, chili oil, white pepper. Season to taste and serve immediately. NOTES Like many Chinese recipes, it takes longer to prepare the ingredients than it does to cook the soup. As I understand it, hot and sour soup, traditionally, is a Northern Chinese way of using leftovers. Therefore, there are many, many variations possible, particularly in the dried ingredients. We never make it exactly the same way twice. I recommend using the shiitakes at least; most any grocery store has them. You may find tree ears and lily buds in an oriental food store. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate _T_i_m_e: about an hour _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Dave Bartley John Fluke Mfg Co., Everett, Washington USA {sun,allegra,uw-beaver,lbl-csam}!fluke!dbb Path: decwrl!recipes From: rhorn@infinet (Rob Horn) Newsgroups: mod.recipes Subject: RECIPE: Hot and sour soup Message-ID: <6877@decwrl.DEC.COM> Date: 12 Dec 86 07:49:17 GMT Sender: recipes@decwrl.DEC.COM Organization: Infinet, North Andover, Mass., USA Lines: 117 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 564 1 Aug 86 HOTSOUR-SOUP-2(SP) USENET Cookbook HOT AND SOUR SOUP HOTSOUR-SOUP-2 - Popular Szechuan Chinese soup I learned this recipe while taking Szechuan cooking classes. This soup is very popular in this country. It comes in a great many varieties, and can range from very mild to very spicy, and from a soup to almost a stew. This particular recipe is a medium spicy soup that should be within most peoples' tolerance range. INGREDIENTS (serves 6-8) 250 g _b_e_a_n _c_u_r_d, cut into small cubes. 70 g _b_a_m_b_o_o _s_h_o_o_t, shredded 10 g _g_o_l_d_e_n _n_e_e_d_l_e_s (tiger lily pods) 7 g _w_o_o_d _e_a_r _f_u_n_g_u_s shredded 12 g _b_l_a_c_k _m_u_s_h_r_o_o_m 1 _e_g_g, well beaten 120 g _v_e_r_y _l_e_a_n _p_o_r_k, shredded MIXTURE A 5 ml _l_i_g_h_t _s_o_y _s_a_u_c_e 5 ml _c_o_r_n_s_t_a_r_c_h MIXTURE B 1.5 l _c_h_i_c_k_e_n _s_t_o_c_k 7.5 ml _s_a_l_t 5 ml _M_S_G (optional) 5 ml _s_u_g_a_r MIXTURE C 30 g _c_o_r_n_s_t_a_r_c_h 50 ml _w_a_t_e_r MIXTURE D 30 ml _l_i_g_h_t _s_o_y _s_a_u_c_e 30 ml _v_i_n_e_g_a_r 5 ml _s_e_s_a_m_e _o_i_l 5 ml _c_h_i_l_i _o_i_l 2.5 ml _b_l_a_c_k _p_e_p_p_e_r (fresh ground) 2.5 ml _w_h_i_t_e _p_e_p_p_e_r (fresh ground) 10 g _s_c_a_l_l_i_o_n, or green onion, chopped 15 g _f_r_e_s_h _g_i_n_g_e_r, chopped (Do not use powdered ginger). PROCEDURE (1) Put the golden needles, wood ear, and black mushroom to soak in separate bowls of water. It takes 30 to 60 minutes for them to be ready. After soaking, the wood ear should be a flexible and flat material. It may have a few hard lumps; cut these off and discard them. Discard the soaking liquids. (2) Meanwhile, prepare mixtures A,C, and D. Place their 565 HOTSOUR-SOUP-2 1 Aug 86 USENET Cookbook ingredients in bowls, and mix well. When mixing with cornstarch, add the liquid slowly to the cornstarch. This avoids getting undissolved cornstarch balls. (3) Shred the pork. This pork must be very lean. The meat por- tion of pork cutlets or the center of pork chops are good sources. Shredding means cutting the pork into pieces about the size of wooden matches. (5mm square by 3-5 cm) This is most easily done by slicing the pork, then laying the slices overlapping each other at an angle and cutting these at a reverse angle. (4) Marinate the pork in mixture A for 15 minutes. Then use 30 ml oil to stir-fry the meat until the color changes. Set the meat aside. (5) Shred and cube the other ingredients. (6) Bring mixture B to a boil and add the black mushroom, bamboo shoots, wood ear, bean curd, and golden noodles. Cook for 3 minutes. Add the meat, then add mixture C. Add the beaten egg while stirring to disperse the egg in sheets and fila- ments. Add mixture D, and cook another minute. (7) Serve hot. NOTES Bean curd must be fresh. If you cannot get it fresh, omit it. You will need at least 6 bowls (soup bowls are OK), 1 large bowl, and either a two-handled wok or a large sauce pan. Don't attempt this with a one-handled wok because it will be filled with boiling soup and is almost certain to spill. Hot and sour soup is a generic soup type, so you can make many varia- tions on this soup. To control the spiciness, adjust the ratio between mixture D and mixture B. Changing the ratios inside mixture D changes the nature of the soup. Finally, you can add a lot more ingredients if you want. The critical ingredients are the golden needles, bamboo (although almost any variety can be good), mushrooms (or fungus of some sort), and pork shreds. Experiment with different kinds of fungus and bamboo. Adding other mild vegetables is usually a success. RATING _D_i_f_f_i_c_u_l_t_y: easy but tedious. _T_i_m_e: 1-2 hours (lots of preparation, little cooking) _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Rob Horn Infinet, Inc., North Andover, Massachusetts, USA {decvax, seismo!harvard}!wanginst!infinet!rhorn From: jeff@rtech (Jeff Lichtman) Newsgroups: mod.recipes 566 1 Aug 86 HOTSOUR-SOUP-2 USENET Cookbook Subject: RECIPE: (Monterey) Jack Jubilee Date: 16 Jan 86 08:32:16 GMT Organization: Relational Technology Inc., Alameda, CA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 567 JACK-JUBILEE(MV) 31 Dec 85 USENET Cookbook JACK JUBILEE JACK-JUBILEE - A casserole made with jack cheese I got this recipe from the National Dairy Council. It's good winter food: easy to make, and rich. Don't let the corn chips put you off; normally, such an ingredient would make me think it's one of those recipes for people who don't like to cook and don't care about good food. Take my word for it: this recipe is an exception. INGREDIENTS (Serves 6) 1 _m_e_d_i_u_m _o_n_i_o_n, finely chopped 30 g _b_u_t_t_e_r 200 ml _t_o_m_a_t_o _s_a_u_c_e (1 large can) 100 g _g_r_e_e_n _c_h_i_l_i _p_e_p_p_e_r_s, chopped (1 can) 2.5 ml _s_a_l_t 2 _e_g_g_s, slightly beaten 250 ml _h_a_l_f-_a_n_d-_h_a_l_f (or light cream) 300 g _c_o_r_n _c_h_i_p_s (one package) 200 g _M_o_n_t_e_r_e_y _j_a_c_k _c_h_e_e_s_e (cut into 1/2 inch cubes) 60 g _c_h_e_d_d_a_r _c_h_e_e_s_e (shredded) some _p_a_p_r_i_k_a 250 ml _s_o_u_r _c_r_e_a_m PROCEDURE (1) Preheat oven to 175 deg. C. (2) Saut'e onion in butter until transparent. (3) Stir in tomato sauce, chopped peppers, and salt. Simmer 5 minutes. Remove from heat. (4) Combine eggs and cream. Stir into sauce. (5) Place half the corn chips in bottom of a 1.5 liter casserole. Add in layers, half the Monterey Jack cheese, half the sauce. Repeat. (6) Top with sour cream. Sprinkle with shredded cheddar cheese and paprika. (7) Bake, uncovered, for 30 minutes. NOTES Ingredient notes for non-US cooks: _M_o_n_t_e_r_e_y _J_a_c_k cheese is a bland Amer- ican cheddar from Monterey, California. Try substituting Dunlop (Scot- tish), Lancashire (English), or Cantal (French). _H_a_l_f _a_n_d _h_a_l_f is a dairy product that is 50% whole milk and 50% heavy cream; light cream makes a reasonable substitute. Corn chips, often sold as ``Fritos'' or 568 31 Dec 85 JACK-JUBILEE USENET Cookbook ``Doritos'', are a packaged snack food made of deep-fried pressed corn- meal. I cannot think of any reasonable substitute for them in this recipe. [Ed.] RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Jeff Lichtman at rtech (Relational Technology, Inc.; Alameda, California) "Saints should always be judged guilty until they are proved innocent..." {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff Path: decwrl!recipes From: ara@liuda.uucp (Anders Rantila) Newsgroups: mod.recipes Subject: RECIPE: Jansson's temptation (traditional Swedish dish) Message-ID: <8588@decwrl.DEC.COM> Date: 13 Mar 87 04:11:10 GMT Sender: recipes@decwrl.DEC.COM Organization: Dept of Comp and Info Science, Univ of Linkoping, Sweden Lines: 49 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 569 JANSSON(M) 20 Jan 87 USENET Cookbook JANSSON'S TEMPTATION JANSSON - A kind of gratin with potatoes This is one of the dishes at a real Swedish smorgasbord. It is often served with beer and salad as a night meal at parties. Jansson is the family name of the person who invented this dish. Every Swede knows about Jansson's Temptation, but nobody knows just who Jans- son was. INGREDIENTS (Serves 2) 1 _o_n_i_o_n 4-5 _p_o_t_a_t_o_e_s 100 g _f_i_l_l_e_t _o_f _a_n_c_h_o_v_y 150 ml _d_o_u_b_l_e _c_r_e_a_m _b_r_e_a_d _c_r_u_m_b_s _b_u_t_t_e_r PROCEDURE (1) Chop the onion finely. Peel the potatoes and cut them in strips. Chop the anchovy. (2) Put potatoes, onion and anchovy in layers in a greased pan. Make sure that the top layer has only potatoes showing. Pour the cream over it. Sprinkle on some bread crumbs and some pats of butter. (3) Bake in oven for about 40 minutes at 200 deg. C until the potatoes are soft. NOTES If you are the ``Jane Fonda'' type, you can mix milk and cream, instead of only cream. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes preparation, 40 minutes baking. _P_r_e_c_i_s_i_o_n: No need to measure. CONTRIBUTOR Anders Rantila CS Dept, Univ of Linkoping, Sweden seismo!mcvax!enea!liuida!ara Path: decwrl!recipes From: blumen@cad.Berkeley.EDU (Robert M. Blumen) Newsgroups: alt.gourmand Subject: RECIPE: Pumpkin-millet soup Message-ID: <11941@decwrl.DEC.COM> Date: 23 Oct 87 05:17:35 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt 570 20 Jan 87 JANSSON USENET Cookbook Organization: EECS Department, University of California, Berkeley, USA Lines: 49 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 571 KABOCHA-SOUP(SPV) 1 Jul 87 USENET Cookbook PUMPKIN-MILLET SOUP KABOCHA-SOUP - A hearty soup with millet and Japanese pumpkin A delicious combination, this hearty soup makes a good side dish, and is great reheated for breakfast. INGREDIENTS (Serves 4-6) 1 _m_e_d_i_u_m _k_a_b_o_c_h_a _s_q_u_a_s_h (also known as Japanese pumpkin) 1.5 l _b_r_o_t_h (vegetable or chicken), or use water 200 g _d_r_y _m_i_l_l_e_t 5-10 ml _n_u_t_m_e_g 1 ml _c_a_y_e_n_n_e _p_e_p_p_e_r PROCEDURE (1) Bring the broth to a boil in a large stock pot, add millet, and simmer for about 30 min, until millet is well cooked. (2) Add squash, mix, and simmer for another 15-20 min, until squash is tender. (3) Pure'e the mixture in batches in a blender or food processor until it is reduced to a creamy texture. (4) Add the nutmeg and pepper, and reheat. (5) Serve with a scoop of yogurt in each bowl. NOTES Butternut squash makes a good substitute for kabocha if you cannot find it at your local market. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 60 minutes. _P_r_e_c_i_s_i_o_n: approximate measurement OK; be careful with spices. CONTRIBUTOR Robert Blumen EECS Department, University of California, Berkeley blumen@cad.berkeley.edu Path: decwrl!recipes From: ecl@mtgzz (Evelyn C. Leeper) Newsgroups: mod.recipes Subject: RECIPE: Kalbi kui Message-ID: <9199@decwrl.DEC.COM> Date: 9 Apr 87 06:36:02 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T Information Systems, New Jersey Lines: 41 Approved: reid@glacier.ARPA 572 1 Jul 87 KABOCHA-SOUP USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 573 KALBI-KUI(M) 1 Mar 86 USENET Cookbook KALBI KUI KALBI-KUI - Korean marinated ribs Suitable for Passover. INGREDIENTS (Serves 4) 1 kg _s_h_o_r_t _r_i_b_s 15 ml _b_o_u_i_l_l_o_n _p_o_w_d_e_r 50 ml _w_a_t_e_r 50 ml _o_l_i_v_e _o_i_l 50 ml _s_e_s_a_m_e _o_i_l 2 _s_c_a_l_l_i_o_n_s, _d_i_c_e_d PROCEDURE (1) Marinate the ribs in the rest of the ingredients for several hours (or overnight) in a covered dish in the refrigerator. Turn at least once half-way through the marinating time. (I put it in the refrigerator the night before, then turn the ribs in the morning and put them back in the refrigerator until dinnertime.) (2) Broil 5 minutes each side. NOTES This is traditional for Passover in our house (well, we like Oriental food, and Passover is somewhat limiting...). RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: Several hours marinating, 15 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Evelyn C. Leeper ihnp4!mtgzz!ecl Middletown, NJ Path: decwrl!recipes From: johnl@ima.ISC.COM (John R. Levine) Newsgroups: alt.gourmand Subject: RECIPE: Key lime pie Message-ID: <14254@decwrl.DEC.COM> Date: 29 Jul 88 05:33:54 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Interactive Systems Corp, Boston, Massachusetts, USA Lines: 82 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted 574 1 Mar 86 KALBI-KUI USENET Cookbook provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 575 KEY-LIME-PIE(D) 3 Jan 88 USENET Cookbook KEY LIME PIE KEY-LIME-PIE - Traditional lime pie dessert from the Florida Keys This very easy custard pie originated in the Florida Keys in the 1800's when fresh ingredients other than the local limes were hard to come by. See the notes for information on some of the ingredients. INGREDIENTS (One 20-cm pie) 3 _e_g_g_s 400 ml _c_o_n_d_e_n_s_e_d _m_i_l_k (one standard can) 120 ml _K_e_y _L_i_m_e _j_u_i_c_e _s_u_g_a_r 1 _G_r_a_h_a_m _c_r_a_c_k_e_r _p_i_e _c_r_u_s_t PROCEDURE (1) Separate the eggs. You'll be whipping the whites, so put them in a large enough bowl. (2) Combine the egg yolks, the condensed milk, and the juice, and stir until thoroughly combined. The acidity of the juice thickens the milk and eggs into a custard. (3) Add a pinch of sugar to the egg whites, and beat them until stiff but not dry. (4) Spoon the custard into the pie crust and even it out. (5) Spoon the beaten egg whites on top of the custard and even it out so it looks pretty. (6) Chill before serving. If you like, run the pie under a hot broiler for a minute until the egg whites are slightly browned. (This is primarily for appearance, it doesn't affect the flavor much.) NOTES Everybody in the Florida Keys seems to have a variant of this recipe. It shows up on postcards, place mats, lime juice bottles, and guide books. Some people fold a little of the beaten egg white into the cus- tard to make it lighter. Some put sweetened whipped cream on top rather than egg white. Some use two or four eggs. Traditionally, this pie is made from the juice of the Key lime, a small yellow citrus fruit quite different from the larger and more familiar Persian lime. Key limes are very sensitive to cold and in the U.S. have never been grown above the very southern tip of Florida. Bad weather and disease have killed off so many of them that the only remaining grove is a private one on one of the Keys, so you cannot buy Key lime juice in the U.S. any more. Key limes are still grown widely in South America and probably elsewhere on other continents. 576 3 Jan 88 KEY-LIME-PIE USENET Cookbook There is something called "Key West lime juice" sold in pint bottles which everybody uses instead now, which seems to be regular lime juice slightly concentrated. It's widely available in Florida and occasion- ally elsewhere in the U.S. It's also available via mail order from Key West Aloe, telephone +1 305 294 5592 or 800-327-5866. In a pinch, you can substitute regular lime juice, though it doesn't produce quite the bright yellow custard that traditionalists like. You may have to use extra juice, because Persian limes are less acidic than Key limes. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes preparation, 1-2 hours chilling. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR John Levine Interactive Systems Corp, Boston, Massachusetts, USA johnl@ima.isc.com From: hds@fred (David Scarbro) Newsgroups: mod.recipes Subject: RECIPE: Kolachki (Russian cookies) Date: 10 Jan 86 03:46:20 GMT Organization: Integrated Solutions, Inc. Boulder, Colorado Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 577 KOLACHKI(D) 1 Jan 86 USENET Cookbook KOLACHKI KOLACHKI - Russian Cookies This recipe is from Mrs. Malinch, my little sister's high school Russian teacher. I usually make this recipe at Christmas or Easter. My favorite fillings are poppy seed and walnut. A recipe for the walnut filling is included. The poppy seed filling can be found canned (Solo brand) in either the gourmet or cake section of most grocery stores. INGREDIENTS (6 dozen Kolachki) COOKIE DOUGH 225 g _c_r_e_a_m _c_h_e_e_s_e (at room temperature) 225 g _b_u_t_t_e_r (at room temperature) 300 g _f_l_o_u_r 350 g _p_o_p_p_y _s_e_e_d _f_i_l_l_i_n_g (1 can), OR make the walnut filling, below. WALNUT FILLING 500 g _f_i_n_e_l_y _g_r_o_u_n_d _w_a_l_n_u_t_s 1 _e_g_g 200 g _s_u_g_a_r _w_a_t_e_r PROCEDURE Dough (1) Mix butter and cream cheese until smooth. Add flour, and mix again until smooth. Making this dough is easy with a food processor, hard with a mixer. (2) Roll dough into 3 balls. Refrigerate dough to keep it from drying out. The dough can be refrigerated for 1-2 hours, but it is not necessary. (3) Roll out 1 ball at a time and flour lightly. Roll dough out in flour or granulated sugar so it doesn't stick. (4) Cut dough into squares or circles using cookie or biscuit cutter. (5) Add about a teaspoon of filling. Roll squares into ``logs''. Fold circles over and seal with a fork. (6) Bake at 190 deg. C for 10-15 minutes or until lightly browned. PROCEDURE Filling (1) Mix all ingredients together. (2) Add water to obtain a sticky consistency. 578 1 Jan 86 KOLACHKI USENET Cookbook NOTES The kolachki are delicate, so do not throw them in a plastic bag or pile high in a jar as you would cookies. The kolachki can be frozen. RATING _D_i_f_f_i_c_u_l_t_y: moderate-the assembly requires nimble fingers. _T_i_m_e: 30 minutes preparation, up to 2 hours cooling, 15 minutes baking. _P_r_e_c_i_- _s_i_o_n: measure carefully. CONTRIBUTOR Laura Scarbro c/o David Scarbro Integrated Solutions, Inc. Boulder, Colorado {ucbvax|hao|allegra}!nbires!fred!hds Path: decwrl!recipes From: kyrimis@Princeton.EDU (Kriton Kyrimis) Newsgroups: alt.gourmand Subject: RECIPE: Kourabiedes (Greek Christmas cookies) Message-ID: <12240@decwrl.DEC.COM> Date: 14 Dec 87 19:57:59 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Princeton University, Princeton, New Jersey, USA Lines: 78 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 579 KOURABIEDES(D) 13 Dec 87 USENET Cookbook KOURABIEDES KOURABIEDES - Traditional Greek Christmas cookies coated with powdered sugar This is one of the two kinds of confection that are traditionally con- sumed in large quantities in Greece during the holiday season (the other is melomacarona). As a quick lesson in greek, ``kourabiedes'' (pro- nounced ``kou-ra-bi-ETH-es'', is the plural of the word ``kourabies'' (kou-ra-bi-ES). Now all you need to enjoy them is the recipe. I got this one from a Greek cookbook and translated it into English. INGREDIENTS (makes about 30 pieces) 500 g _u_n_s_a_l_t_e_d _b_u_t_t_e_r 130 g _p_o_w_d_e_r_e_d _s_u_g_a_r 3 _e_g_g _y_o_l_k_s 50 ml _b_r_a_n_d_y 10 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 600 g _f_l_o_u_r 60 g _b_l_a_n_c_h_e_d _a_l_m_o_n_d_s, chopped 500 g _p_o_w_d_e_r_e_d _s_u_g_a_r (one package) PROCEDURE (1) Beat the butter with the sugar until it becomes fluffy. (2) Add the egg yolks one by one, beating continuously. (3) Add the brandy and vanilla. (4) Blend in the almonds and the flour, a cup at a time. Use enough flour to get a firm dough (it may take a bit more or less than the amount mentioned in the ingredients list). Use your hands to do the mixing, as an electric mixer will be use- less after the first two or three cups of flour have been added. (5) Place the dough in the refrigerator for at least one hour. (6) Shape the dough into balls, about 2-3 cm in diameter, flatten them, and place on greased cookie sheets. Bake at 175 deg. C for 20 minutes. (7) Remove from the oven. Roll each cookie, while it is still hot, in the powdered sugar, and put it back on the cookie sheet. Repeat this step once more, so that you get a thicker coating. (8) Place the coated cookies on a platter, liberally sprinkling each layer and the bottom of the platter with powdered sugar. When you are done, there shouldn't be any sugar left. (9) Let them cool, and they are ready to eat! 580 13 Dec 87 KOURABIEDES USENET Cookbook NOTES The cookbook suggests the following variations: using ouzo or scotch instead of brandy, and almond extract instead of vanilla extract, but I have not tried any of them. Also, putting granulated instead of powdered sugar in the dough didn't seem to affect the recipe-there's so much sugar in it, that you couldn't tell the difference anyway. The cookbook also suggested using twice the amount of sugar for coating. This is obviously too much, but it should make you realize that you must really be liberal with the sugar! RATING _D_i_f_f_i_c_u_l_t_y: Easy to moderate. _T_i_m_e: 30 minutes preparation, one hour refrigeration, 20 minutes baking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Kriton Kyrimis Princeton University, Princeton, New Jersey, USA princeton!kyrimis kyrimis@princeton.edu Path: decwrl!recipes From: levy@ttrdc.uucp (Dan Levy) Newsgroups: mod.recipes Subject: RECIPE: Potato-carrot blender kugel Message-ID: <9205@decwrl.DEC.COM> Date: 9 Apr 87 06:42:29 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T Computer Systems Div., Skokie, Illinois, USA Lines: 80 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 581 KUGEL-3(M) 16 Mar 87 USENET Cookbook POTATO-CARROT KUGEL KUGEL-3 - Kugel with potatoes and carrots I have adapted this recipe from a recipe for ``Blender potato kugel'' by Marilyn Michelson in the _T_e_m_p_l_e _E_m_a_n_u_e_l _S_i_s_t_e_r_h_o_o_d _C_o_o_k _B_o_o_k, compiled 1968 (no copyright notice), Baltimore, Maryland. The carrot part is my idea (it gives the kugel a golden color and also a better flavor, I think). This dish smells wonderful, tastes great, and is definitely filling. With suitable modifications (see notes) this dish can be made kosher for Passover. INGREDIENTS (Serves 4-6) 6 _l_a_r_g_e _p_o_t_a_t_o_e_s, peeled (about 2 kg) 4 _c_a_r_r_o_t_s, peeled 1 _l_a_r_g_e _o_n_i_o_n, peeled 2 _e_g_g_s (medium) 50 g _c_h_i_c_k_e_n _f_a_t, melted 7.5 ml _s_a_l_t 5 ml _s_u_g_a_r 25 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 2.5 ml _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 5 g _c_h_o_p_p_e_d _p_a_r_s_l_e_y _P_a_p_r_i_k_a PROCEDURE (1) Preheat oven to 190 deg. C. Grease a pan that is about 20x20 cm. (2) Break one egg into blender; start blender at high speed. Add half of onion, three of the potatoes (cut up into 2-cm pieces) and two of the carrots (cut up into similar pieces). (3) Blend till smooth. Empty blender into large mixing bowl. Repeat with other egg, and remainder of onion, potatoes, and carrots. (4) Stir in chicken fat, salt, sugar, flour, black pepper, and parsley. (5) Pour into pan, sprinkle top with paprika, and bake for 1 hour or until browned. NOTES For a pareve version, substitute for the chicken fat 60 ml vegetable oil, and for flavor optionally substitute for the salt and sugar 15 ml pareve imitation chicken soup mix (I use Croyden House brand, made in USA). It is supposedly pareve/kosher for Passover. For kosher l'pesach (Passover), use 60 ml matzo meal plus 15 ml potato starch in place of 582 16 Mar 87 KUGEL-3 USENET Cookbook the flour. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 1 hour cooking. _P_r_e_c_i_- _s_i_o_n: approximate measurement OK. CONTRIBUTOR Dan Levy AT&T Computer Systems Division, Skokie, Illinois, USA {akgua,homxb,ihnp4,ltuxa,mvuxa,vax135}!ttrdc!ttrda!levy From: jeff@rtech (Jeff Lichtman) Newsgroups: mod.recipes Approved: reid@decwrl.UUCP Subject: RECIPE: Lamb Cacciatore Date: 24 Jan 86 05:16:36 GMT Organization: Relational Technology Inc., Alameda CA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 583 LAMB-CACCI(M) 31 Dec 85 USENET Cookbook LAMB CACCIATORE LAMB-CACCI - An Easy Lamb Stew I got this recipe from my mom. I'm not sure where she got it. It's not a typical cacciatore (_i._e. smothered in tomato sauce); instead, it's tart and tastes of herbs. It smells great when it's cooking. It's very easy to make. INGREDIENTS (Serves 4 to 6) 2 kg _s_h_o_u_l_d_e_r _o_r _l_e_g _o_f _l_a_m_b trim fat and cut into bite-size cubes. 80 ml _o_l_i_v_e _o_i_l 1 _s_m_a_l_l _c_l_o_v_e _o_f _g_a_r_l_i_c minced 5 ml _d_r_i_e_d _r_o_s_e_m_a_r_y crushed 2.5 ml _d_r_i_e_d _s_a_g_e _l_e_a_v_e_s 10 ml _f_l_o_u_r 125 ml _w_h_i_t_e _o_r _w_i_n_e _v_i_n_e_g_a_r 125 ml _w_a_t_e_r _s_a_l_t _a_n_d _p_e_p_p_e_r, to taste PROCEDURE (1) In a large, heavy-bottomed casserole dish brown the meat in hot olive oil. Be careful not to burn the olive oil: it has a lower burning temperature than other kinds of cooking oil. (2) Add garlic, rosemary, and sage. Stir. Sprinkle flour on meat, and stir. Continue cooking the meat while stirring, to brown the flour a bit. (3) Add vinegar and water. Stir thoroughly. Cover, lower heat, and simmer 1 hour or until meat is tender. (4) Season to taste with salt and pepper. NOTES Stir frequently during cooking, and add a little hot water if necessary to prevent burning. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20-30 minutes preparation, 1 hour cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Jeff Lichtman Relational Technology, Inc., Alameda, California {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff "Saints should always be judged guilty until they are proved innocent.." Path: decwrl!recipes From: mukesh@epistemi.ed.ac.uk (Mukesh Patel) 584 31 Dec 85 LAMB-CACCI USENET Cookbook Newsgroups: mod.recipes Subject: RECIPE: Coriander lamb Message-ID: <4581@decwrl.DEC.COM> Date: 3 Aug 86 07:20:29 GMT Sender: recipes@decwrl.DEC.COM Organization: Cognitive Science (Epistemics), Edinburgh U.,Scotland Lines: 106 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 585 LAMB-CORIANDER(M) 22 May 86 USENET Cookbook DHANA GHOSHT LAMB-CORIANDER - A popular North Indian lamb dish with coriander This is a family variation on a popular North Indian dish. I cook it whenever I could get hold of fresh coriander, which in Edinburgh is sel- dom. I don't know its authentic Indian name. We simply call it ``dhana lamb'' as that's how its always cooked at home. _D_h_a_n_a means ``cori- ander'' in Gujarati. INGREDIENTS (Serves 3-4) 700 g _s_t_e_w_i_n_g _l_a_m_b, trimmed of fat and diced 500 ml _f_u_l_l _f_a_t _n_a_t_u_r_a_l _y_o_g_u_r_t 6 _g_a_r_l_i_c _c_l_o_v_e_s, crushed 20 ml _g_r_o_u_n_d _c_o_r_i_a_n_d_e_r 2 _l_i_l_a _m_u_r_c_h_a, (fresh green chilli peppers), crushed 20 ml _p_a_p_r_i_k_a 15-20 ml _s_a_l_t 60 ml _c_o_o_k_i_n_g _o_i_l (mustard oil is best) 2 _m_e_d_i_u_m _o_n_i_o_n_s (or more to taste) 15 ml _c_u_m_m_i_n _s_e_e_d_s 5 ml _t_u_r_m_e_r_i_c _p_o_w_d_e_r 10 ml _b_l_a_c_k _m_u_s_t_a_r_d _s_e_e_d 20 g _g_i_n_g_e_r, coarsely crushed 10 ml _r_e_d _c_h_i_l_l_i _p_o_w_d_e_r (also called cayenne pepper or lal mirch) 100 g _f_r_e_s_h _c_o_r_i_a_n_d_e_r PROCEDURE (1) Dice the meat into bite-size cubes, and soak in warm water for 2-3 minutes. (2) Mix the paprika, ground coriander, salt, crushed garlic, and crushed green chillies with yogurt. Drain the lamb and add to the yogurt marinade. (3) Leave to marinate for at least six hours. Ideally it should marinate in the refrigerator for 24 hours. (4) Dice the onions into thin semi-circles. In a large saucepan or a generous frying-pan, heat the cooking oil over a high flame. Add the onions when the oil is hot enough to ``steam''. Reduce the heat to medium and stir occasionally. Fry the onions until they change colour to a deep red/brown. This should take 10 to 15 minutes. (5) At this point add the black mustard seeds and stir a few times. Then add the ginger, cummin seeds, red chillies and turmeric powder. Increase the heat and fry this ``masala'' for a couple of minutes. 586 22 May 86 LAMB-CORIANDER USENET Cookbook (6) Add the marinated lamb to the masala and mix well. (7) At this point you have two options, either to cook the meat on the stove or to bake it. Stovetop cooking takes less time but requires fairly constant stirring. It should be cooked in a covered saucepan on a low to medium flame for about 45 minutes. Add water if the sauce gets too dry and begins to stick. For baking, transfer it to an ovenproof casserole, cover it, and bake for 11/2 hours at 95 deg. C. Check occa- sionally, though you are unlikely to need to add any water to the sauce. (8) Finally, prepare and wash the fresh coriander in cold water. Only the leaves and the tender stems should be retained. Chop coarsely and mix well just before serving. If you don't have any fresh coriander, then mix in 15 ml of coriander powder. Serve with well buttered (boiled) rice or pita bread, and fresh salad. NOTES Take care not to burn the onions and don't overcook the masala just before mixing in the marinated meat. I think the dish tastes a lot better if it is baked. It's even better if cooked for a longer period at a lower temperature. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 15 minutes preparation, 1 day mari- nating, 21/2 hours cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Mukesh J Patel University of Edinburgh, Centre for Cognitive Science, Edinburgh, Scotland seismo!ukc!cstvax!epistemi!mukesh mukesh@uk.ac.ed.epistemi Path: decwrl!recipes From: nlm@attunix (Nancy Mintz) Newsgroups: mod.recipes Subject: RECIPE: Lamb shish kebab Message-ID: <6621@decwrl.DEC.COM> Date: 28 Nov 86 04:33:39 GMT Sender: recipes@decwrl.DEC.COM Organization: UNIX System Dev. Lab, Summit, New Jersey, USA Lines: 61 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 587 LAMB-CORIANDER 22 May 86 USENET Cookbook 588 7 Aug 86 LAMB-KEBAB(M) USENET Cookbook LAMB SHISH KEBAB LAMB-KEBAB - Spicy grilled lamb on a skewer This is a fairly spicy lamb shish kebab. Serve it with cucumber yogurt sauce. INGREDIENTS (serves 4) MARINADE 5 ml _g_a_r_l_i_c (finely chopped) 10 ml _f_r_e_s_h _g_i_n_g_e_r (finely chopped) 30 ml _l_e_m_o_n _j_u_i_c_e 60 ml _p_e_a_n_u_t _o_r _v_e_g_e_t_a_b_l_e _o_i_l 2.5 ml _g_r_o_u_n_d _t_u_r_m_e_r_i_c 2.5 ml _g_r_o_u_n_d _c_o_r_i_a_n_d_e_r 2.5 ml _g_r_o_u_n_d _c_u_m_i_n 0.5 ml _c_a_y_e_n_n_e (or to taste) 30 ml _g_r_a_t_e_d _o_n_i_o_n KEBABS 24 cubes _l_e_a_n _l_a_m_b (approx. 1 kg) 2 _m_e_d_i_u_m _o_n_i_o_n_s, cut into large chunks. 2 _g_r_e_e_n _p_e_p_p_e_r_s, cut into large chunks 2 _t_o_m_a_t_o_e_s, cut into large chunks PROCEDURE (1) Mix all marinade ingredients in a large bowl. Add lamb cubes and marinate for 1 hour. (2) Preheat broiler or light the barbecue. (3) Divide the meat and vegetables evenly into 4 parts, and skewer the pieces on 4 skewers. Place 4 to 5 inches from flame. Grill, turning to cook evenly, for approximately 10 minutes. NOTES Serve with rice and cucumber-yogurt sauce (see recipe _C_U_C_U_M_B_E_R-_S_A_U_C_E(SL) ) RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 1 hour marinating, 10 minutes cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA ihnp4!attunix!nlm Path: decwrl!recipes From: kra@hpcnof.hp.com (Katherine Rives Albitz) Newsgroups: alt.gourmand 589 LAMB-KEBAB 7 Aug 86 USENET Cookbook Subject: RECIPE: Lamb marinade Message-ID: <12304@decwrl.DEC.COM> Date: 29 Jan 88 06:15:12 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Hewlett-Packard, Ft. Collins, Colorado, USA Lines: 40 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 590 30 Oct 86 LAMB-MARINADE1(S) USENET Cookbook LAMB MARINADE LAMB-MARINADE1 - A marinade for any cut of lamb INGREDIENTS (Makes 1/2 cup) 50 ml _s_a_l_a_d _o_r _o_l_i_v_e _o_i_l 30 ml _w_i_n_e _v_i_n_e_g_a_r 10 ml _p_r_e_p_a_r_e_d _m_u_s_t_a_r_d 5 ml _c_r_u_s_h_e_d _r_o_s_e_m_a_r_y _l_e_a_v_e_s 7 ml _s_a_l_t 3 ml _o_n_i_o_n _s_a_l_t 1 ml _b_l_a_c_k _p_e_p_p_e_r 1 ml _g_r_o_u_n_d _g_i_n_g_e_r 1 ml _i_n_s_t_a_n_t _m_i_n_c_e_d _g_a_r_l_i_c PROCEDURE (1) Mix together. (2) Refrigerate. (3) Marinate lamb overnight. RATING _D_i_f_f_i_c_u_l_t_y: trivial. _T_i_m_e: 5 minutes preparation. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Katherine Rives Albitz Hewlett-Packard, Ft. Collins, Colorado, USA hplabs!hpfcla!hpcnof!k_albitz Path: decwrl!reid From: nlm@attunix (Nancy Mintz) Newsgroups: mod.recipes Subject: RECIPE: Lamb stew Message-ID: <6360@decwrl.DEC.COM> Date: 13 Nov 86 06:48:49 GMT Sender: reid@decwrl.DEC.COM Organization: AT&T UNIX Lab, Summit, New Jersey, USA Lines: 75 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 591 LAMB-STEW-1(M) 13 Aug 86 USENET Cookbook MARGO'S LAMB STEW LAMB-STEW-1 - Fragrant lamb stew This recipe comes from Margo Kaiser, with whom I used to work. It's a delicious stew, spiced fragrantly but not hot. It's one of my favorites. It's also very easy. The most tedious work is trimming the lamb, and you can get the butcher to take care of that. The spice mixture is my attempt to re-create Margo's ``secret spice'' (she didn't offer _t_h_a_t recipe). Feel free to try your own variations. If you hit on one that you feel is particularly good, please let me know about it. INGREDIENTS (serves 6 to 8) 50 ml _o_l_i_v_e _o_i_l 1 _l_a_r_g_e _o_n_i_o_n (thinly sliced) 4 _g_a_r_l_i_c _c_l_o_v_e_s, minced 1.5 kg _l_a_m_b, cut into stew-sized cubes, and carefully trimmed of fat. 1.5 kg _c_o_o_k_e_d _t_o_m_a_t_o_e_s (2 large cans) 3 _b_a_y _l_e_a_v_e_s _l_e_m_o_n _j_u_i_c_e 15 ml _H_u_n_g_a_r_i_a_n _p_a_p_r_i_k_a 5 ml _c_e_l_e_r_y _s_a_l_t 2.5 ml _g_r_o_u_n_d _c_u_m_i_n 0.5 ml _c_a_y_e_n_n_e 0.5 ml _a_l_l_s_p_i_c_e 0.5 ml _c_i_n_n_a_m_o_n 700 g _f_r_e_s_h _g_r_e_e_n _b_e_a_n_s, washed and trimmed PROCEDURE (1) In a stewpot, saut'e onion in olive oil on medium-low heat until golden brown. Add garlic in the last 2-3 minutes. (2) Add lamb cubes and saut'e until brown. (3) Add tomatoes, and simmer until meat is tender. Keep an eye on the liquid; add water or red wine if it becomes dry. (4) Add bay leaves, lemon juice and spices. Simmer on low heat for at least 2 hours. (5) About 1/2 hour before pronouncing it done, add the green beans. (6) Serve with plain yogurt and pita bread. NOTES I prefer to cook through step 4, refrigerate overnight, and then finish cooking the next evening. This greatly enhances the flavor. When you take the stew from the refrigerator, skim any lamb fat that has 592 13 Aug 86 LAMB-STEW-1 USENET Cookbook congealed on the top before continuing. I find that many butchers don't understand that I want good quality meat in stews. I get better quality, more carefully trimmed meat by telling them that I want lamb cubes cut for shish kebab. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes preparation, several hours cooking. _P_r_e_c_i_s_i_o_n: measure the spices. CONTRIBUTOR Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA ihnp4!attunix!nlm Path: decwrl!recipes From: horton@harvard.harvard.edu (Nicholas Horton) Newsgroups: alt.gourmand Subject: RECIPE: Lamb vindaloo Message-ID: <12148@decwrl.DEC.COM> Date: 27 Nov 87 06:14:03 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Aiken LAb, Harvard Univ., Cambridge, Mass., USA Lines: 61 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 593 LAMB-VIND(M) 21 Aug 87 USENET Cookbook LAMB VINDALOO LAMB-VIND - A spicy hot Indian lamb dish Very loosely based on Dharamjit Singh's recipe in _I_n_d_i_a_n _C_o_o_k_e_r_y: _A _P_r_a_c_t_i_c_a_l _G_u_i_d_e. Most restaurants that serve this dish pronounce it vin- DAloo, with the stress on the second syllable. INGREDIENTS (serves 4) 1 kg _c_u_b_e_d _l_a_m_b 30 ml _c_o_r_i_a_n_d_e_r _s_e_e_d 15 ml _c_u_m_i_n _s_e_e_d 1 kg _c_r_u_s_h_e_d _t_o_m_a_t_o_e_s 14 _c_r_u_s_h_e_d _g_a_r_l_i_c _c_l_o_v_e_s 6 _b_a_y _l_e_a_v_e_s 5 cm _f_i_n_e_l_y _c_h_o_p_p_e_d _f_r_e_s_h _g_i_n_g_e_r 2.5 ml _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 2.5 ml _c_a_r_d_a_m_o_n _s_e_e_d 2.5 ml _c_i_n_n_a_m_o_n 2.5 ml _c_l_o_v_e_s 2.5 ml _c_a_y_e_n_n_e 10 ml _g_r_o_u_n_d _m_u_s_t_a_r_d _s_e_e_d 15 ml _t_u_r_m_e_r_i_c 250 ml _w_i_n_e _v_i_n_e_g_a_r 2 _m_e_d_i_u_m _o_n_i_o_n_s 2 _m_e_d_i_u_m _p_o_t_a_t_o_e_s 15 ml _b_u_t_t_e_r PROCEDURE (1) Lightly roast the cumin seed and coriander seed by frying with no oil for a minute or so, stirring constantly. Grind these and combine them into a paste with the other spices, the garlic, ginger, and the vinegar. (2) Add the lamb to the marinade and mix well. Refrigerate for 3-24 hours while mixing every few hours as convenient. (3) Finely chop the onions and potatoes and saut'e them for 5 minutes in the butter. (4) Add lamb and spice paste and simmer over low heat for half an hour. NOTES The marinating does add a lot of flavor and makes the meat much more tender. This can be skipped if need be. RATING _D_i_f_f_i_c_u_l_t_y: easy (though it's easy to burn the spices while roasting them). _T_i_m_e: 1 hour preparation, 1 day marinating, 1 hour cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. 594 21 Aug 87 LAMB-VIND USENET Cookbook CONTRIBUTOR Nicholas Horton Aiken Computation Lab, Harvard University, Cambridge, MA USA horton@harvard.harvard.edu Path: decwrl!recipes From: kra@hpcnof.hp.com (Katherine Rives Albitz) Newsgroups: alt.gourmand Subject: RECIPE: Lasagna IV Message-ID: <12386@decwrl.DEC.COM> Date: 18 Mar 88 06:25:33 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Hewlett-Packard, Ft. Collins, Colorado, USA Lines: 64 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 595 LASAGNA-4(M) 30 Oct 86 USENET Cookbook LASAGNA LASAGNA-4 - Simple cheese-and-tomato lasagna This is Lasagna the way my mother makes it. INGREDIENTS (Serves 6-8) 500 g _i_t_a_l_i_a_n _s_a_u_s_a_g_e 500 g _g_r_o_u_n_d _b_e_e_f 2 _s_t_a_l_k_s _c_e_l_e_r_y, chopped 2 _c_a_r_r_o_t_s, chopped 1 _l_a_r_g_e _o_n_i_o_n, chopped 1 kg _c_a_n_n_e_d _I_t_a_l_i_a_n _t_o_m_a_t_o_e_s 400 g _t_o_m_a_t_o _p_a_s_t_e 10 _l_a_s_a_g_n_a _n_o_o_d_l_e_s, cooked 2.5 ml _s_a_l_t 10 ml _o_r_e_g_a_n_o 1 ml _p_e_p_p_e_r 500 g _m_o_z_z_a_r_e_l_l_a _c_h_e_e_s_e, shredded 1 _g_a_r_l_i_c _c_l_o_v_e 750 g _c_o_t_t_a_g_e _c_h_e_e_s_e 2 _e_g_g_s, beaten 100 g _p_a_r_m_e_s_a_n _c_h_e_e_s_e 30 ml _p_a_r_s_l_e_y PROCEDURE (1) Combine meat, celery, carrots, onion, garlic; cook till soft. (2) Add tomatoes, tomato paste, salt, oregano, and pepper. Simmer. (3) Mix together the cottage cheese, eggs, parmesan cheese and parsley. (4) Layer meat sauce, cheese mixture, mozzarella cheese, and cooked lasagna noodles in a baking dish. (5) Bake at 190 deg. C for 30 minutes. 10 minutes before it is done, top with additional cheese. NOTES Freezes well. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes preparation, 30 minutes baking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Katherine Rives Albitz Hewlett-Packard, Ft. Collins, Colorado, USA hplabs!hpfcla!hpcnof!k_albitz 596 30 Oct 86 LASAGNA-4 USENET Cookbook Path: decwrl!recipes From: paul@uiucuxc (Paul Pomes) Newsgroups: mod.recipes Subject: RECIPE: Carol's lasagne Message-ID: <3470@decwrl.DEC.COM> Date: 6 Jun 86 03:39:50 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Illinois, Urbana, IL Lines: 83 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 597 LASAGNE-1(M) 8 Apr 86 USENET Cookbook CAROL'S LASAGNE LASAGNE-1 - A hearty lasagne with lots of meat and cheese Carol Angell and Juan Ochoa are old friends from Tektronix. Her lasagne recipe is one of my favorites. INGREDIENTS (Serves 8-12) SAUCE 500 g _l_e_a_n _h_a_m_b_u_r_g_e_r 1 _m_e_d_i_u_m _o_n_i_o_n, minced 2 _g_a_r_l_i_c _c_l_o_v_e_s, minced 500 g _s_t_e_w_e_d _t_o_m_a_t_o_e_s 500 g _t_o_m_a_t_o _s_a_u_c_e 200 g _t_o_m_a_t_o _p_a_s_t_e 1 ml _s_u_g_a_r 5 ml _s_a_l_t 5 ml _b_a_s_i_l 5 ml _p_a_r_s_l_e_y CHEESE MIX 2 _e_g_g_s, beaten 500 g _r_i_c_o_t_t_a _c_h_e_e_s_e 250 g _s_m_a_l_l _c_u_r_d _c_o_t_t_a_g_e _c_h_e_e_s_e 150 g _g_r_a_t_e_d _r_o_m_a_n_o _c_h_e_e_s_e 15 ml _p_a_r_s_l_e_y _f_l_a_k_e_s 5 ml _s_a_l_t 5 ml _o_r_e_g_a_n_o _p_e_p_p_e_r _t_o _t_a_s_t_e MISCELLANEOUS 300 g _l_a_s_a_g_n_e _n_o_o_d_l_e_s (use enough noodles to cover your baking dish 6 layers deep) 5 ml _s_a_l_t for each liter of boiling water 500 g _m_o_z_z_a_r_a_l_l_a _c_h_e_e_s_e, grated PROCEDURE (1) Brown meat and drain off fat. Heat, but don't brown, onions; stir in remaining sauce ingredients. Simmer for about 30 minutes. (2) Fill a very large pot with water. Add 5 ml of salt for each liter of water in the pot. Add the lasagne noodles. Make sure that you cook enough noodles to cover a 33x22 baking pan 6 layers deep. Pre-heat oven to 150 deg. C. (3) Grease the inside of the baking pan with a light vegetable oil. Now make three filling layers. For each, put down 1/3 of the noodles, in two layers. Then spread 1/3 of the ricotta mixture on the noodles. Then sprinkle with 1/3 of the 598 8 Apr 86 LASAGNE-1 USENET Cookbook mozzaralla cheese. Finally, top with 1/3 of the sauce. (4) Bake uncovered for 40-45 minutes or until bubbly hot. Cool for 5-10 minutes. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 30 minutes preparation, 45 minutes baking, 10 minutes cooling. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Paul Pomes Univ of Illinois, CSO, Urbana, IL {ihnp4,pur-ee,convex}!uiucdcs!uiucuxc!paul paul%uxc@a.cs.uiuc.edu Path: decwrl!recipes From: calvin@stc.uk (Calvin Sambrook) Newsgroups: mod.recipes Subject: RECIPE: Vegetable lasagne Message-ID: <5169@decwrl.DEC.COM> Date: 5 Sep 86 18:10:57 GMT Sender: recipes@decwrl.DEC.COM Organization: STC Telecoms, London N11 1HB. Lines: 81 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 599 LASAGNE-2(MV) 29 May 86 USENET Cookbook VEGETARIAN LASAGNE LASAGNE-2 - A vegetable lasagne with spinach, mushrooms and corn This vegetarian dish can be served on its own or with a side salad. My thanks to Erica and Milica who gave me this recipe and who tried dif- ferent vegetable combinations until the corn stopped falling out of the sides. Experiment for yourself-substitute different vegetables according to the season and your preference. INGREDIENTS (Serves four to six people) LASAGNE 1 _m_e_d_i_u_m _o_n_i_o_n, _c_h_o_p_p_e_d 250 g _c_a_r_r_o_t_s, _g_r_a_t_e_d 500 g _s_p_i_n_a_c_h 150 g _s_w_e_e_t_c_o_r_n, _d_r_a_i_n_e_d (1/2 tin) 100 g _m_u_s_h_r_o_o_m_s, coarsely chopped 250 g _l_a_s_a_g_n_e _n_o_o_d_l_e_s (1/2 packet) 2 _g_a_r_l_i_c _c_l_o_v_e_s 100 g _c_h_e_e_s_e, grated SAUCE 600 ml _m_i_l_k 50 g _c_o_r_n_f_l_o_u_r (cornstarch) 50 g _b_u_t_t_e_r PROCEDURE (1) Gently fry the carrots and garlic in some butter, set aside. (2) Gently fry the onions and mushrooms in some butter, set aside. (3) Wash the spinach and cook gently in a saucepan without adding any water. Stir frequently. This really does work and it stops it from going slimy. Add the corn to this and set aside. (4) Now make the white sauce. Melt the butter in a saucepan, take it off the heat, add the cornflour. Mix this well. _S_l_o_w_l_y add the milk, stirring all the time. It is important not to stop stirring, even for a moment. Return it to the heat and keep stirring until it thickens. (5) Now build your lasagne. Take a large square ovenproof dish at least 5 cm deep (we use one about 20x30 cm for the quantities given) and assemble in layers starting with a layer of lasagne, then a layer of sauce, then one of the previously- prepared vegetable pairs. Repeat the lasagne, sauce, veget- able pair combination twice more. At this point you should, if all has gone well, run out of vegetables. Finish off with lasagne and then sauce. 600 29 May 86 LASAGNE-2 USENET Cookbook (6) Top with the cheese and sprinkle on a little paprika if you want. (7) Bake for about 35 mins at 180 deg. C. (8) The servings should stay whole as you serve them. RATING _D_i_f_f_i_c_u_l_t_y: easy, but remember to stir the sauce. _T_i_m_e: 20 minutes preparation, 35 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Calvin Sambrook STC Telecomunications Ltd, New Southgate, London. calvin@stc mcvax!ukc!stc!calvin Path: decwrl!recipes From: vanthof@mips (Dave Van't Hof) Newsgroups: alt.gourmand Subject: RECIPE: Spinach lasagna Message-ID: <12140@decwrl.DEC.COM> Date: 20 Nov 87 06:17:03 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: MIPS Computer, Mountain View, Calif., USA Lines: 84 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 601 LASAGNE-3(MV) 20 Sep 87 USENET Cookbook SPINACH LASAGNA LASAGNE-3 - Classic spinach lasagna This recipe was posted to usenet by sridhar@spt.tek.com who got it from Sean Gilley (slg@e.ms.uky.edu). I modifed it slightly to my tastes (naturally). INGREDIENTS (Serves 6-8) 1 l _t_o_m_a_t_o _s_a_u_c_e 500 g _c_a_n_n_e_d _t_o_m_a_t_o_e_s 1-2 _m_e_d_i_u_m _o_n_i_o_n_s 8 _c_l_o_v_e_s _g_a_r_l_i_c 250 g _b_l_a_c_k _o_l_i_v_e_s, drained (optional) 250 g _g_r_e_e_n _o_l_i_v_e_s, drained (optional) 250 g _m_u_s_h_r_o_o_m_s (optional) 1 _l_a_r_g_e _b_u_n_c_h _b_r_o_c_c_o_l_i (optional) 400-500 g _m_o_z_z_a_r_e_l_l_a _c_h_e_e_s_e 400-500 g _o_t_h_e_r _c_h_e_e_s_e (cheddar, swiss, jack, etc.) 500 g _c_o_t_t_a_g_e _c_h_e_e_s_e 25 g _p_a_r_s_l_e_y (optional) 200-300 g _s_p_i_n_a_c_h 3 _e_g_g_s 1 kg _l_a_s_a_g_n_a _n_o_o_d_l_e_s (approximately 2 boxes) _I_t_a_l_i_a_n _s_p_i_c_e_s, to taste PROCEDURE (1) Sauce: Put tomatoes and tomato sauce in large pot over low heat. Press garlic, add. Chop onions, olives, mushrooms, and broccoli, add. Add spices to taste. Simmer covered over low heat until the whole tomatoes have merged with the rest of the sauce and you can no longer tell where one begins and the other ends. (2) Cheese: Grate the cheeses and mix. Add eggs, parsley, and spinach, mix well. (3) Building the lasagna: In a lasagna pan, put in just enough sauce to cover the bottom of the pan. Make a layer of noo- dles. Using about half of the available cheese mixture, make a layer of cheese. Another layer of noodles. Cover the noo- dles with sauce, the important thing being to make sure all noodles have at least some sauce on them. Another layer of noodles. Use the rest of the cheese mixture and make a layer of cheese. Put down the last layer of noodles, then use the remaining amount of sauce, or as much as possible, and cover the noodles in sauce. (4) Bake at 190 deg. C for 45 minutes. 602 20 Sep 87 LASAGNE-3 USENET Cookbook NOTES The lasagna noodles are _u_n_c_o_o_k_e_d when you build the lasagna. Be stingy with the sauce, if you aren't, you'll end up short at the end where you need it most. If you do things as specified here, you will end up with a lasagna lay- ered as (s-n-c-n-s-n-c-n-s), (sauce, noodles, cheese, etc.) but some prefer the heretic's way: (c-n-s-c-n-s-c-n-s) RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 2-3 hours. _P_r_e_c_i_s_i_o_n: Approximate measure- ment OK. CONTRIBUTOR Original recipe by Sean Gilley, Mathematical Sciences, U of Kentucky slg@e.ms.uky.edu Posted by S.Sridhar, Tektronix Inc., Portland, Oregon sridhar@spt.tek.com Submitted by Dave Van't Hof, VLSI Cad, MIPS Computer Systems, Inc., Sunnyvale, Calif, USA vanthof@mips.com Path: decwrl!reid From: kjm@ut-ngp (Andy Albert) Newsgroups: mod.recipes Subject: RECIPE: End-of-month vegetable soup Message-ID: <6357@decwrl.DEC.COM> Date: 13 Nov 86 06:47:25 GMT Sender: reid@decwrl.DEC.COM Organization: University of Texas Computer Center, Austin TX Lines: 76 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 603 LEFTOVER-SOUP(SP) 11 Apr 85 USENET Cookbook END-OF-MONTH VEGETABLE SOUP LEFTOVER-SOUP - Soup with a mixture of vegetables I had an eclectic mixture of vegetables going bad in the refrigerator, so I collected them and came up with this soup. It was very good, so I would like to share it with you all. Caveat: I rarely measure anything, so be careful of quantities. INGREDIENTS (Serves 6) 1/2 _C_h_i_n_e_s_e _c_a_b_b_a_g_e 1/2 _c_a_r_r_o_t 1/2 _r_e_d _b_e_l_l _p_e_p_p_e_r 1 _y_e_l_l_o_w _o_n_i_o_n 4 _p_o_t_a_t_o_e_s (small) 40 g _b_a_c_o_n _p_i_e_c_e_s (for seasoning) 4 _p_r_o_s_c_i_u_t_t_o _e_n_d _b_i_t_s (for seasoning-optional) 5 stalks _c_e_l_e_r_y 1 _b_o_u_q_u_e_t _g_a_r_n_i (e.g., 5 ml each of _p_a_r_s_l_e_y and _t_h_y_m_e, 1 or 2 _b_a_y _l_e_a_v_e_s) 2 _c_h_i_c_k_e_n _o_r _b_e_e_f _b_o_u_i_l_l_o_n _c_u_b_e_s (standard size, or 1 _K_n_o_r_r-_t_y_p_e [5-dl size] cube) 2 cloves _g_a_r_l_i_c _p_e_p_p_e_r (to taste) 250 ml _w_h_i_t_e _w_i_n_e (optional) PROCEDURE (1) Make the _b_o_u_q_u_e_t _g_a_r_n_i by tying the herbs up in a cheesecloth or coffee filter. Put a quart of water to boil with 2 ml salt (I don't like to use too much salt if I use bouillon), the _b_o_u_q_u_e_t _g_a_r_n_i, and the bouillon. (2) Dice the onion, mince the garlic, and add these to the soup together with the bacon and/or prosciutto ends. (3) Bring this to a boil. Simmer 5 minutes. If scum forms on the surface, skim it off. (4) Dice the potatoes and add to the boiling pot. (5) Cut up everything else and add it. Add the wine. (6) Adjust the liquid so that it covers the vegetables. After it boils again, adjust the seasoning and simmer for about an hour, or until it is done (this is quite subjective). NOTES This will serve 6 people at once, or 2 people for three days. It ages well in the refrigerator. 604 11 Apr 85 LEFTOVER-SOUP USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 1 hour simmering. _P_r_e_- _c_i_s_i_o_n: no need to measure. CONTRIBUTOR Author: Andy Albert Posted by: Ken Montgomery "Shredder-of-hapless-smurfs" University of Texas Computer Center, Austin TX {ihnp4, allegra, seismo!ut-sally}!ut-ngp!kjm kjm@ut-ngp.ARPA Path: decwrl!recipes From: faigin@sdcrdcf (Daniel P. Faigin) Newsgroups: mod.recipes Subject: RECIPE: Leg of lamb with rosemary and tomato Message-ID: <5170@decwrl.DEC.COM> Date: 5 Sep 86 18:12:29 GMT Sender: recipes@decwrl.DEC.COM Organization: System Development Corp., Santa Monica, California Lines: 64 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 605 LEG-OF-LAMB-1(M) 21 May 86 USENET Cookbook GRILLED BUTTERFLIED LEG OF LAMB LEG-OF-LAMB-1 - Leg of lamb with rosemary & tomato baste My wife and I have used this recipe a number of times, and have found that the marinade, in and of itself, is excellent for any type of lamb. INGREDIENTS (Serves 6-8) 2 kg _l_e_g _o_f _l_a_m_b, butterflied 5 ml _s_a_l_t 2 _g_a_r_l_i_c _c_l_o_v_e_s, chopped 250 ml _o_l_i_v_e _o_i_l 2 _l_e_m_o_n_s, juiced 80 ml _t_o_m_a_t_o _p_a_s_t_e 10 ml _r_o_s_e_m_a_r_y 2.5 ml _b_l_a_c_k _p_e_p_p_e_r, ground coarse 2.5 ml _m_a_r_j_o_r_a_m 2.5 ml _o_r_e_g_a_n_o 2.5 ml _s_a_v_o_r_y PROCEDURE (1) Have the butcher butterfly the leg of lamb, or do it yourself. (2) Combine all remaining ingredients in a glass, enamel, stain- less, or plastic container, and beat with a whisk or fork until combined. It takes a few minutes. (3) Add the lamb, turning it to make sure it is coated on all sides. Marinate two hours at room temperature, or overnight in the refrigerator. Check occasionally to make sure that it is still coated with the marinade, and re-cover as necessary. (4) Grill outside, or broil inside at 20 cm from the flame for 15 minutes on each side, brushing occasionally with the marinade. (5) Serve sliced thin (hot) with the rest of the marinade, heated. NOTES This also makes wonderful sandwiches if there are any leftovers. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: several hours marinating, 30 minutes cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Daniel Faigin and Karen Davis System Development Corporation (A Burroughs Company) Santa Monica, California {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin sdcrdcf!faigin@LOCUS.UCLA.EDU Path: decwrl!recipes 606 21 May 86 LEG-OF-LAMB-1 USENET Cookbook From: faigin@sdcrdcf (Daniel P. Faigin) Newsgroups: mod.recipes Subject: RECIPE: Leg of lamb with rosemary and lemon Message-ID: <5290@decwrl.DEC.COM> Date: 12 Sep 86 03:29:16 GMT Sender: recipes@decwrl.DEC.COM Organization: System Development Corp., Santa Monica, California Lines: 67 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 607 LEG-OF-LAMB-2(M) 21 May 86 USENET Cookbook ROASTED LEMON/ROSEMARY LEG OF LAMB LEG-OF-LAMB-2 - Leg of lamb with rosemary and lemon This is a leg of lamb recipe based on one published in _F_a_m_i_l_y _C_i_r_c_l_e magazine in June of 1983. INGREDIENTS (serves 4) 4 kg _l_e_g _o_f _l_a_m_b 2 _g_a_r_l_i_c _c_l_o_v_e_s, slivered 10-15 ml _l_e_m_o_n _j_u_i_c_e 5 ml _r_o_s_e_m_a_r_y, crumbled 7.5 ml _s_a_l_t 1 ml _p_e_p_p_e_r 60 ml _b_u_t_t_e_r (or margarine) PROCEDURE (1) Remove the lamb from the refrigerator 1 hour before roasting. (2) Preheat the oven to 175 deg. C. (3) Trim all but a thin layer of far from the lamb, and make small slits over the surface of the meat. Insert the slivered garlic into these slits. (4) Brush the lamb with lemon juice, and rub rosemary, salt, and pepper into the meat. (5) Place the lamb, fat side up, on a roasting rack in a large, shallow roasting pan. (6) Roast at 175 deg. C for 11/2 hours, or until a properly-placed meat thermometer reads 60 deg. C for rare, 65 deg. C for medium, or 70 deg. C for well done. (7) Carve and serve. NOTES The drippings from the lamb may be combined with _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r and broth to make gravy. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 11/2 hours cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Daniel Faigin and Karen Davis System Development Corporation, Santa Monica CA {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin sdcrdcf!faigin@LOCUS.UCLA.EDU Path: decwrl!recipes 608 21 May 86 LEG-OF-LAMB-2 USENET Cookbook From: mcg@omepd.intel.com (Steven McGeady) Newsgroups: alt.gourmand Subject: RECIPE: Lamb sans mint Message-ID: <12526@decwrl.DEC.COM> Date: 29 Apr 88 05:35:16 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Intel, Portland, Oregon, USA Lines: 76 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 609 LEG-OF-LAMB-3(M) 30 Oct 87 USENET Cookbook LAMB SANS MINT LEG-OF-LAMB-3 - Grilled butterflied leg of lamb I devised this recipe after being unable to find an appropriate recipe in the library. It is always well received, and it looks impressive far out of proportion to its difficulty. Because it is simple and difficult to screw up, it is perfect as the centerpiece for a meal with a large group or with complex side dishes. Serve with a hearty rice pilaf and a vegetable. INGREDIENTS (Serves 4-6) 1 _l_e_g _o_f _l_a_m_b, butterflied and trimmed. 50 g _r_o_s_e_m_a_r_y _b_l_a_c_k _p_e_p_p_e_r _g_r_e_e_n _o_n_i_o_n_s 1 liter _b_u_r_g_u_n_d_y _w_i_n_e 500 ml _o_l_i_v_e _o_i_l 100 ml _l_e_m_o_n _j_u_i_c_e 6 _g_a_r_l_i_c _c_l_o_v_e_s, sliced 15 ml _o_r_e_g_a_n_o 15 ml _t_h_y_m_e 200 g _o_n_i_o_n, minced PROCEDURE (1) Carefully trimming the fat from a butterflied leg of lamb, and and finish the cut, as needed, so that the lamb lies flat in a butterfly shape. A large butterflied leg of lamb should be no more than 6 to 8 cm thick. (2) Take a liberal amount of rosemary, crush it, and rub it into the lamb. When crushing it, don't turn it into dust, just break it. Sprinkle some black pepper on the cut side of the meat. (3) Combine the remaining ingredients (wine, green onions, olive oil, lemon juice, garlic, oregano, thyme, and onion) into a marinade. Place the lamb in a shallow dish or bowl, cover as much as possible with the marinade, and marinate in a refri- gerator, covered, for 4 to 24 hours. Turn at intervals to marinate evenly. (4) Grill over mesquite and charcoal on a grill with a tight- fitting lid, such as a Weber. Cook on one side for 25 minutes, occasionally spooning some leftover marinade onto the uncooked side, then turn and cook about 20 more minutes. cooking. Make a small cut in the thickest part of the lamb to check for doneness: when the center is still pink, but not raw, take the lamb off and prepare to serve. Remember that the lamb will continue to cook after you take it off the grill. 610 30 Oct 87 LEG-OF-LAMB-3 USENET Cookbook (5) Serve the lamb cut-side down (pretty side up). Garnish with uncooked green onions. NOTES Your butcher can butterfly a leg of lamb for you. Tell him you will be cooking it flat, and not rolling it back up into a roast. Ask him to be careful. RATING _D_i_f_f_i_c_u_l_t_y: easy if you have a good butcher. _T_i_m_e: 20 minutes prepara- tion, overnight marinating, 45 minutes roasting. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Steven McGeady Intel Corporation, Hillsboro, Oregon, USA mcg@omepd.intel.com Path: decwrl!recipes From: anita@utastro.UUCP (Anita Cochran) Newsgroups: alt.gourmand Subject: RECIPE: Grilled butterflied leg of lamb Message-ID: <12528@decwrl.DEC.COM> Date: 29 Apr 88 05:36:53 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: U. Texas, Astronomy, Austin, TX Lines: 68 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 611 LEG-OF-LAMB-4(M) 7 Apr 88 USENET Cookbook MARINATED LAMB LEG-OF-LAMB-4 - Grilled butterflied leg of lamb This is the best recipe I have ever had for lamb. It really brings out the flavor wonderfully. It came originally from the _S_i_l_v_e_r _P_a_l_a_t_e _G_o_o_d _T_i_m_e_s _C_o_o_k_b_o_o_k. A wonderful side dish for this is the Spanish recipe for Garlic fried potatoes (PATATAS-POBRES). INGREDIENTS (Serves 4-6) 250 ml _r_e_d _w_i_n_e 150 ml _s_o_y _s_a_u_c_e 15 ml _r_o_s_e_m_a_r_y _l_e_a_v_e_s, crushed 15 ml _f_r_e_s_h _b_l_a_c_k _p_e_p_p_e_r 4 _c_l_o_v_e_s _g_a_r_l_i_c, crushed 1 _h_a_l_f _l_e_g _o_f _l_a_m_b, butterflied PROCEDURE (1) Mix together all of the ingredients except the lamb. Place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 22x33-cm pan works well). (2) Pour most of the marinade over the lamb. Swish the lamb around and get it soaked on both sides. Cover and marinate in the refrigerator for at least several hours, turning occas- sionally. (3) Start a fire in the grill and get the coals very warm but not flaming. Place lamb on grill 8-10 cm from the coals. Cook on this side for 20 minutes, basting with the extra marinade occasionally. Turn the meat over and cook another 20 minutes. (4) After 10 minutes on the second side, start checking for done- ness. Contrary to many people's ideas, lamb should not be well done but should still be a little pink. When done, slice thin and serve. NOTES For the meat, you need a half leg of lamb which has been butterflied. A good butcher can do this for you but don't be afraid of trying it your- self. To butterfly the leg, take a sharp knife and start at the side and work towards the bone. Once you have found the bone, work along it so you have one side completely slit and then cut out the bone. Depend- ing on which end of the leg you have, you may need to puzzle over some of the weirdnesses of the bone shape. Don't discard the bone-it makes interesting soup. 612 7 Apr 88 LEG-OF-LAMB-4 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, overnight marinating, 40 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Anita Cochran Astronomy Dept., The Univ. of Texas, Austin, TX, 78712 anita@astro.as.utexas.edu {noao, ut-sally, ut-emx}!utastro!anita Path: decwrl!recipes From: kurtzman@pollux.usc.edu (Stephen Kurtzman) Newsgroups: alt.gourmand Subject: RECIPE: Grilled butterflied leg of lamb Message-ID: <12530@decwrl.DEC.COM> Date: 29 Apr 88 05:38:39 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Southern California, Los Angeles, Calif., USA Lines: 62 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 613 LEG-OF-LAMB-5(M) 10 Apr 88 USENET Cookbook HONEY-ORANGE LAMB LEG-OF-LAMB-5 - Grilled butterflied leg of lamb This recipe is the same as Anita Cochran's recipe for grilled butter- flied leg of lamb, except that it uses a different marinade. I got the marinade recipe from a local wine merchant. INGREDIENTS (Serves 4-6) 50 ml _s_o_y _s_a_u_c_e 150 ml _p_i_n_o_t _n_o_i_r (Burgundy) 50 ml _o_r_a_n_g_e _j_u_i_c_e (juice of 1 orange) 30 ml _l_e_m_o_n _j_u_i_c_e (juice of 1 lemon) 30 ml _h_o_n_e_y 5 ml _d_r_y _m_u_s_t_a_r_d 250 g _t_o_m_a_t_o _p_u_r_e_e (puree of 1 tomato) 3 _c_l_o_v_e_s _g_a_r_l_i_c (or more to taste) 1 ml _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 1 _h_a_l_f _l_e_g _o_f _l_a_m_b, butterflied (1) Mix together all of the ingredients except the lamb. Place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 22x33-cm pan works well). (2) Pour the marinade over the lamb. Cover and marinate in the refri- gerator for 12 hours, turning occassionally. (3) Start a fire in the grill and get the coals very warm but not flam- ing. Place lamb on grill 8-10 cm from the coals. Cook 20 minutes on each side. (4) After 10 minutes on the second side, start checking for doneness. Contrary to many people's ideas, lamb should not be well done but should still be a little pink. When done, slice thin and serve. NOTES This marinade also works well with chicken. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, overnight marinating, 40 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Stephen Kurtzman University of Southern California, Los Angeles, Calif., USA kurtzman@pollux.usc.edu Path: decwrl!recipes From: ara@liuda.uucp (Anders Rantila) Newsgroups: mod.recipes Subject: RECIPE: Message-ID: <8592@decwrl.DEC.COM> Date: 13 Mar 87 04:13:59 GMT Sender: recipes@decwrl.DEC.COM Organization: Dept of Comp and Info Science, Univ of Linkoping, Sweden Lines: 56 Approved: reid@decwrl.UUCP 614 10 Apr 88 LEG-OF-LAMB-5 USENET Cookbook Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 615 LEMON-PIE(D) 20 Jan 87 USENET Cookbook FRENCH LEMON PIE LEMON-PIE - A French dessert cake My girlfriend got this recipe when she lived in Paris three years ago. In French it is called _T_a_r_t_e _a_u _c_i_t_r_o_n. INGREDIENTS (One pie) PIE CRUST 200 ml _w_h_e_a_t _f_l_o_u_r 100 g _b_u_t_t_e_r 30 ml _w_a_t_e_r FILLING 1 _l_e_m_o_n 60 g _b_u_t_t_e_r 1 _e_g_g 150 ml _s_u_g_a_r PROCEDURE (1) Preheat the oven to 225 deg. C. (2) Make crust: Mix flour and butter in a food processor. Add water and form a dough. Press into a pie pan. (3) Make filling: Grate the lemon peel. Press the juice out of the lemon. (4) Melt the butter. (5) Beat the egg with sugar, the melted butter, lemon juice and lemon peel. (6) Pour the filling into the pie crust. (7) Bake in oven for about 30 minutes at 225 deg. C. (8) Let the pie cool down. NOTES If you don't have a food processor, you can use your hands instead. RATING _D_i_f_f_i_c_u_l_t_y: Easy to moderate. _T_i_m_e: 50 minutes. _P_r_e_c_i_s_i_o_n: Measure the ingredients. CONTRIBUTOR Anders Rantila CS Dept, Univ of Linkoping, Sweden seismo!mcvax!enea!liuida!ara 616 20 Jan 87 LEMON-PIE USENET Cookbook Path: decwrl!recipes From: cgiger@ngp (Charles S. Geiger) Newsgroups: mod.recipes Subject: RECIPE: Spicy lentil soup Message-ID: <4684@decwrl.DEC.COM> Date: 8 Aug 86 05:18:57 GMT Sender: recipes@decwrl.DEC.COM Organization: Universirty of Texas at Austin Lines: 50 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 617 LENTIL-SOUP(MV) 22 Apr 86 USENET Cookbook SPICY LENTIL SOUP LENTIL-SOUP - A simple soup with lentils, tomatoes, and hot pepper This is a spicy vegetarian lentil soup. It makes a very good main course or side dish. You don't have to soak the lentils ahead of time! INGREDIENTS (Serves 4) 500 g _w_a_s_h_e_d _l_e_n_t_i_l_s 2 l _w_a_t_e_r 1 _c_e_l_e_r_y _s_t_a_l_k, chopped 1 _o_n_i_o_n, chopped 1 _c_a_r_r_o_t, sliced 2-4 _g_a_r_l_i_c _c_l_o_v_e_s, diced 500 g _d_i_c_e_d _t_o_m_a_t_o_e_s 10 ml _c_a_y_e_n_n_e 10 ml _c_h_i_l_i _p_o_w_d_e_r 5 ml _c_u_m_i_n _s_a_l_t (to taste) PROCEDURE (1) Put all the ingredients in a pot. Bring to a boil. Reduce heat and cover. Cook for about 45 minutes or until beans are tender. Sir occasionally; you will also need to add water during this 45 minutes. NOTES The spicing can be varied to taste. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes dicing, 2 hours cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Charles S. Geiger, Esq. The University of Texas at Austin, Texas cgeiger@ngp.UTEXAS.EDU ihnp4!ut-ngp!cgeiger Path: decwrl!reid From: kra@hpcnof.hp.com (Katherine Rives Albitz) Newsgroups: alt.gourmand Subject: RECIPE: Lime bars (repost) Message-ID: <12292@decwrl.DEC.COM> Date: 15 Jan 88 06:18:19 GMT Sender: reid@decwrl.DEC.COM Distribution: alt Organization: Hewlett-Packard, Ft. Collins, Colorado, USA Lines: 52 Approved: reid@decwrl.dec.com 618 22 Apr 86 LENTIL-SOUP USENET Cookbook Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 619 LIME-BARS(D) 30 Oct 86 USENET Cookbook LIME BARS LIME-BARS - Delicious and caloric lime-flavored bar cookies INGREDIENTS (Makes about 50) 200 g _f_l_o_u_r 70 g _c_o_n_f_e_c_t_i_o_n_e_r_s _s_u_g_a_r 250 g _b_u_t_t_e_r 4 _e_g_g_s 400 g _s_u_g_a_r dash _s_a_l_t 80 ml _l_i_m_e _j_u_i_c_e _c_o_n_f_e_c_t_i_o_n_e_r_s _s_u_g_a_r PROCEDURE (1) Preheat oven to 175 deg. C. Combine flour and powdered sugar; cut in the butter. (2) Press mixture into a 22x33-cm inch baking pan. Bake at 175 deg. C for 20-25 minutes, or until golden. (3) Beat eggs at high speed with electric mixer until light and pale yellow. Gradually add sugar, salt, then lime juice, con- tinuing to beat at high speed. (4) Pour lime mixture over hot crust and return to 175 deg. C oven for 20-25 minutes or until golden. (5) Sprinkle at once with powdered sugar. Cool. Cut into bars. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 1 hour baking. _P_r_e_c_i_- _s_i_o_n: measure the ingredients. CONTRIBUTOR Katherine Rives Albitz Hewlett-Packard, Ft. Collins, Colorado, USA hplabs!hpfcla!hpcnof!k_albitz Path: decwrl!recipes From: kolling@decwrl.dec.com (Karen Kolling) Newsgroups: alt.gourmand Subject: RECIPE: Algerian green beans with almonds Message-ID: <13760@decwrl.DEC.COM> Date: 3 Jul 88 20:34:19 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: DEC Systems Research Center, Palo Alto, California, USA Lines: 50 Approved: reid@decwrl.dec.com 620 30 Oct 86 LIME-BARS USENET Cookbook Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 621 LOUBIA-1(V) 12 Dec 87 USENET Cookbook LOUBIA BIL LUZ LOUBIA-1 - Algerian green beans with almonds This is a variation on an Algerian recipe from Rose Dosti's _M_i_d_d_l_e _E_a_s_t_e_r_n _C_o_o_k_i_n_g. Since when is North Africa in the Middle East? You may well ask. INGREDIENTS (serves 4) 500 g _f_r_e_s_h _g_r_e_e_n _b_e_a_n_s 1 liter _w_a_t_e_r, salted 50 ml _p_e_a_n_u_t _o_i_l 1 _c_l_o_v_e _g_a_r_l_i_c, mashed 2.5 ml _g_r_o_u_n_d _c_u_m_i_n 1 ml _p_a_p_r_i_k_a 1 ml _g_r_o_u_n_d _c_l_o_v_e_s 15 g _s_l_i_v_e_r_e_d _a_l_m_o_n_d_s PROCEDURE (1) Clean and trim green beans. Simmer in lightly salted water until just tender, about 30-45 minutes. Drain and put in serving dish. (2) Put remaining ingredients (except almonds) in a saucepan over medium heat and cook for two minutes, stirring constantly. Add the almonds and stir briefly to coat. (3) Pour the oil mixture over the green beans and toss gently until beans are thoroughly coated. Serve warm. NOTES Canned green beans are not an acceptable substitute in this recipe. Powdered garlic is probably OK. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 50 minutes cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Karen Kolling DEC Systems Research Center, Palo Alto, California, USA kolling@src.DEC.COM decwrl!decsrc!kolling From: hav@dual (Repo Wench) Newsgroups: mod.recipes Subject: RECIPE: World's greatest Macaroni and Cheese Date: 14 Mar 86 05:10:49 GMT Organization: Dual Systems, Berkeley CA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust 622 12 Dec 87 LOUBIA-1 USENET Cookbook Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 623 MAC-AND-CHEESE(M) 12 Jul 85 USENET Cookbook MACARONI AND CHEESE MAC-AND-CHEESE - Greatest macaroni and cheese in the universe INGREDIENTS (Serves 6) 350 ml _b_a_c_o_n (optional, but I think this really makes the dish!) 60 g _b_u_t_t_e_r (margarine will do in a pinch) 60 g _b_r_e_a_d _c_r_u_m_b_s (unseasoned, and don't use sourdough crumbs either) 500 g _u_n_c_o_o_k_e_d _e_l_b_o_w _m_a_c_a_r_o_n_i 3-5 _s_c_a_l_l_i_o_n_s, chopped 750 g _S_w_i_s_s _c_h_e_e_s_e PROCEDURE (1) Cook the bacon until it is very crisp. When done, blot dry. (2) Put the butter in a small frying pan and heat at a low tem- perature until it's melted. When melted, add the bread crumbs and saut'e until the bread crumbs are browned, stirring fre- quently to avoid burning the crumbs. (3) Boil the macaroni in water according to directions on the package. Don't overcook ... it should be ``al dente''. A lit- tle olive oil added to the pot will help prevent the macaroni from sticking together. (4) While the macaroni is cooking, grate the cheese and chop the scallions. (5) When the macaroni is done, drain it in a colander. The ``assembly'' is done in layers into a glass baking dish. Put a layer of macaroni on the bottom, then cheese, the crumble bacon and scallions on top of this. Make the layers thin; this way, you can get about three pasta/cheese/bacon layers. When all of these are in the pan, top with the bread crumbs and bake at 160 deg. C for 20 minutes or until the bread crumbs are a little more browned and the cheese is melted. (6) Eat. However, it makes fantastic leftovers, so you won't want to eat it all. NOTES Cooking the bacon in the oven or in a microwave works well for this recipe. I find the best way to dry the bacon is to put a couple of paper towels on top of an old brown paper bag, then the bacon, and then a couple more paper towels on top of that, and then just pat with the hand a few times. It's important to get the bacon dry or the casserole will be too greasy. 624 12 Jul 85 MAC-AND-CHEESE USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20-30 minutes preparation, 20 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Helen Anne Vigneau {ihnp4,cbosgd,hplabs,decwrl,ucbvax,sun}!dual!hav Dual Systems, Berkeley CA Hey, there's a great future as a fry cook! I could be manager in two years. From: rich@mcc (Elaine Rich) Newsgroups: mod.recipes Subject: RECIPE: Mandarin Soup Date: 27 Dec 85 09:59:01 GMT Organization: Microelectronics Computer Corporation, Austin, Texas Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 625 MANDARIN-SOUP(SP) 2 Jun 79 USENET Cookbook MANDARIN SOUP MANDARIN-SOUP - Bamboo shoot, pork, and mushroom soup I worked out this recipe in an attempt to duplicate the Mandarin Soup served at the Peking Royal Kitchen in Pittsburgh. My friends all agree that it is a good replica; some prefer my version to the ``real thing.'' INGREDIENTS (Serves 4-6) 4 _d_r_i_e_d _s_t_r_a_w _m_u_s_h_r_o_o_m_s 100 g _l_e_a_n _p_o_r_k 135 g _b_a_m_b_o_o _s_h_o_o_t_s 2 pieces _f_r_e_s_h _b_e_a_n _c_u_r_d 1 l _c_h_i_c_k_e_n _s_t_o_c_k 5 ml _s_a_l_t 15 ml _d_a_r_k _s_o_y _s_a_u_c_e 30 ml _c_o_r_n_s_t_a_r_c_h mixed with 60 ml _w_a_t_e_r 1 _e_g_g 1 _s_c_a_l_l_i_o_n, chopped 15 ml _s_e_s_a_m_e _o_i_l PROCEDURE (1) Soak mushrooms in warm water for 20 minutes. Drain, reserving liquid. (2) Cut pork, bamboo shoots, mushrooms, bean curd into thin strips. (3) Combine stock and reserved mushroom liquid in a saucepan. Bring to a boil. (4) Add salt, soy sauce, pork, bamboo shoots, mushrooms. Cover and simmer 5 minutes. (5) Add bean curd and again bring to a boil. Add small amount of hot liquid to cornstarch paste, stirring. Add mixture to pan and cook for 1 or 2 more minutes. (6) Beat egg lightly and slowly add it to hot soup. Stir once, gently. (7) Remove soup from heat. Sprinkle with chopped scallion and sesame oil. Serve immediately. NOTES The quality of the chicken stock makes a huge difference in a recipe like this. Use fresh stock if you can, or buy the best grade of canned chicken stock you can find. 626 2 Jun 79 MANDARIN-SOUP USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes waiting and 20 minutes preparing. _P_r_e_c_i_s_i_o_n: Measure spices and seasonings. CONTRIBUTOR Elaine Rich Microelectronics Computer Corporation, Austin, Texas HI.Rich@MCC.ARPA Path: decwrl!reid From: ratna@shasta (Ratna Sarkar) Newsgroups: mod.recipes Subject: RECIPE: Mango milk shake Message-ID: <2092@decwrl.DEC.COM> Date: 4 Apr 86 06:57:00 GMT Date-Received: 4 Apr 86 06:57:00 GMT Sender: reid@decwrl.DEC.COM Organization: Stanford Graduate School of Business Lines: 54 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 627 MANGO-SHAKE(L) 22 Dec 85 USENET Cookbook MANGO MILK SHAKE MANGO-SHAKE - A refreshing Indian summer drink This is a delicious, refreshing, and easy-to-make drink for hot summer days. INGREDIENTS (5 400-ml drinks) 500 g _m_a_n_g_o _p_u_l_p (See note) 1.5 l _w_h_o_l_e _m_i_l_k 30 g _s_u_g_a_r 12 _i_c_e _c_u_b_e_s PROCEDURE (1) Put one third of the mango pulp, 500 ml of milk, 10 g of sugar, and 6 ice cubes into the blender. Blend until smooth. Serve. (2) Repeat step 1, quickly, as people will already be asking for more. NOTES Canned mango pulp is available in Indian and Latin American grocery stores. The ``mango nectar'' that is widely available in American gro- cery stores does not have nearly enough mangoes per unit volume to make this drink. If you are lucky enough to be able to get fresh mangoes, you can use the flesh of one ripe mango for about 100 g of the mango pulp; if you do that, increase the amount of sugar to 15 g per batch, as canned mango pulp always has added sugar. You can make interesting variations on this recipe by using plain yogurt for some or all of the milk, and by adding a tart counterbalance to the mangoes, such as shredded kiwifruit. RATING _D_i_f_f_i_c_u_l_t_y: trivial. _T_i_m_e: 3 minutes. _P_r_e_c_i_s_i_o_n: no need to measure ingredients. CONTRIBUTOR Ratna Sarkar Graduate School of Business, Stanford University, Palo Alto CA c/o JLH.Vivek@SU-Sierra.ARPA Path: decwrl!recipes From: julia@reed.uucp (Julia Riseman) Newsgroups: mod.recipes Subject: RECIPE: Julia's manicotti Message-ID: <8692@decwrl.DEC.COM> Date: 20 Mar 87 05:35:20 GMT Sender: recipes@decwrl.DEC.COM Organization: Reed College, Portland, Oregon, USA Lines: 97 628 22 Dec 85 MANGO-SHAKE USENET Cookbook Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 629 MANICOTTI-1(M) 25 Jan 87 USENET Cookbook JULIA'S MANICOTTI MANICOTTI-1 - An American version of stuffed shells This is my recipe for stuffed manicotti shells. Perhaps it's not authentic, but it's tasty. INGREDIENTS (Serves 4-6) SAUCE 1 kg _c_r_u_s_h_e_d _t_o_m_a_t_o_e_s (1 large can) 1 kg _w_h_o_l_e _t_o_m_a_t_o_e_s (1 large can) 70 g _t_o_m_a_t_o _p_a_s_t_e 4-6 _g_a_r_l_i_c _c_l_o_v_e_s 300 g _c_h_o_p_p_e_d _o_n_i_o_n_s 12 cl _o_l_i_v_e _o_i_l 2.5 ml _b_l_a_c_k _p_e_p_p_e_r 2 _b_a_y _l_e_a_v_e_s 15 ml _b_a_s_i_l 15 ml _o_r_e_g_a_n_o 2.5 ml _t_a_r_r_a_g_o_n 1 ml _t_h_y_m_e 1 ml _r_o_s_e_m_a_r_y 1 ml _r_e_d _p_e_p_p_e_r _f_l_a_k_e_s _c_a_y_e_n_n_e _p_e_p_p_e_r, to taste 5 ml _p_a_r_s_l_e_y, preferably fresh, but dry will do dash _d_r_y _r_e_d _w_i_n_e FILLING 20 g _c_h_o_p_p_e_d _p_a_r_s_l_e_y, fresh is much better 500 g _r_i_c_o_t_t_a 2 _e_g_g_s 130 g _s_h_r_e_d_d_e_d _m_o_z_z_a_r_e_l_l_a 90 g _g_r_a_t_e_d _P_a_r_m_e_s_a_n _c_h_e_e_s_e 90 g _g_r_a_t_e_d _R_o_m_a_n_o _c_h_e_e_s_e 2.5 ml _b_l_a_c_k _p_e_p_p_e_r 1 _g_a_r_l_i_c _c_l_o_v_e, crushed MANICOTTI 1 box _m_a_n_i_c_o_t_t_i (_1_2 _o_r _s_o _s_h_e_l_l_s) PROCEDURE (1) Make sauce: Saut'e onions in large pot with olive oil over medium heat. Add crushed garlic. Cook until onions start to brown. (2) Add cans of tomatoes along with paste, breaking any large chunks. (3) Add in seasonings and red wine. Simmer, stirring occasionally, for 20-30 minutes. 630 25 Jan 87 MANICOTTI-1 USENET Cookbook (4) Make filling: mix filling ingredients in bowl, reserving 60 g of the shredded mozzarella to sprinkle on top. (5) Preheat oven to 175 deg. C. (6) Cook manicotti until they are _a_l _d_e_n_t_e (follow the instruc- tions on the box). Drain, and stuff each with filling mix- ture. (7) Cover baking pan with 1 cm of sauce, and arrange stuffed shells on top. Cover with sauce and reserved mozzarella. (8) Bake at 175 deg. C for about 20 minutes, until cheese is nicely browned and sauce is bubbling. NOTES While I prefer to use true manicotti, regular pasta shells are easier to stuff and it's okay to substitute. You can also cut each manicotti down one side and rewrap it around the stuffing. This freezes well uncooked; cover with plastic wrap and foil. Let it defrost in a 95 deg. C oven for an hour or overnight in the refrigerator. The cheese mixture can be modified to suit your tastes. Cottage cheese can be substituted for the ricotta. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 1 hour preparation, 20 minutes baking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Julia Riseman Reed College, Portland, Oregon, USA tektronix!reed!julia Path: decwrl!recipes From: siklossy@cs.vu.nl (Laurent Siklossy) Newsgroups: alt.gourmand Subject: RECIPE: Maple syrup souffle Message-ID: <12408@decwrl.DEC.COM> Date: 1 Apr 88 06:37:01 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Vrije Universiteit, Amsterdam, The Netherlands Lines: 46 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 631 MAPLE-SOUFFLE(D) 3 Nov 87 USENET Cookbook MAPLE SYRUP SOUFFLE MAPLE-SOUFFLE - A classic souffle, flavored with maple syrup This recipe was given to me by a colleague from the Universit'e Laval in Qu'ebec, P. Q., Canada. If you cannot get maple syrup, try pancake syrup or some fruit liqueur (such as Grand Marnier, Fraise des Bois, etc.) INGREDIENTS (Serves 2) 70 g _p_o_w_d_e_r_e_d _s_u_g_a_r 10 ml _b_a_k_i_n_g _p_o_w_d_e_r 250 ml _m_a_p_l_e _s_y_r_u_p 4 _e_g_g _w_h_i_t_e_s PROCEDURE (1) Preheat oven to 190 deg. C. Beat the egg whites. (2) Add slowly the sugar and baking powder, turning slowly with a spatula. (3) Slowly add the maple syrup, turning with a spatula. (4) Grease a souffl'e dish with butter. (5) Bake at 190 deg. C for 30 minutes. (6) Serve immediately. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 30 minutes baking. _P_r_e_- _c_i_s_i_o_n: measure carefully. CONTRIBUTOR Laurent Sikl'ossy Vrije Universiteit, Amsterdam, The Netherlands siklossy@cs.vu.nl Path: decwrl!recipes From: boren@randvax (Patricia Boren) Newsgroups: mod.recipes Subject: RECIPE: Easy margaritas Message-ID: <8985@decwrl.DEC.COM> Date: 1 Apr 87 19:49:19 GMT Sender: recipes@decwrl.DEC.COM Organization: The Rand Corp., Santa Monica CA Lines: 35 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial 632 3 Nov 87 MAPLE-SOUFFLE USENET Cookbook advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 633 MARGARITA-1(L) 20 May 86 USENET Cookbook EASY MARGARITAS MARGARITA-1 - Vodka margaritas INGREDIENTS (Serves 3-4) 200 ml _f_r_o_z_e_n _l_i_m_e_a_d_e 200 ml _v_o_d_k_a 200 ml _w_a_t_e_r _i_c_e PROCEDURE (1) Blend equal parts of limeade, vodka, and water in a blender. (2) Add ice, and blend to slushiness desired. More ice makes it slushier. NOTES Officially, a margarita calls for tequila instead of the vodka, with a splash of triple sec. No one notices the absence of the triple sec and many people prefer the taste of vodka. RATING _D_i_f_f_i_c_u_l_t_y: trivial. _T_i_m_e: 2 minutes. _P_r_e_c_i_s_i_o_n: use equal measures of the ingredients. CONTRIBUTOR Patricia Boren The Rand Corporation, Santa Monica CA decvax!randvax!boren Path: decwrl!recipes From: tovah@cepu.uucp (Tovah Hollander) Newsgroups: mod.recipes Subject: RECIPE: Matzo-brei (Passover breakfast) Message-ID: <9193@decwrl.DEC.COM> Date: 9 Apr 87 06:31:07 GMT Sender: recipes@decwrl.DEC.COM Organization: UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA Lines: 53 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 634 16 Mar 87 MATZO-BREI(MV) USENET Cookbook MATZO BREI MATZO-BREI - Traditional Passover breakfast When I was growing up, the main thing that kept us kids happy about matzah-for-eight-days was my father making ``matzah 'n' eggs'' for breakfast nearly every morning. I didn't even know it had a ``real'' name. As I was beginning to stock my own kitchen, the very first Pass- over items I bought were a bowl, a colander and a frying pan. INGREDIENTS (Serves 1-2) 2 _m_a_t_z_o_t (plural of matzah) 2-3 _e_g_g_s _s_a_l_t _a_n_d _p_e_p_p_e_r, to taste _o_i_l _o_r _m_a_r_g_a_r_i_n_e 6 cl _c_o_t_t_a_g_e _c_h_e_e_s_e, well drained (optional) PROCEDURE (1) Break matzot into medium-sized pieces and place in colander or strainer. Pour boiling water over them and drain quickly (they should be slightly limp, not soggy). (2) Mix together matzot, eggs and seasoning in a bowl. (You can add cottage cheese at this point.) (3) Heat the margarine or oil in a frying pan, and pour in the mixture. You can either (a) heat one side until brown, then flip over, like an omelette or (b) heat while continually stirring, like scrambled eggs (my tradition). Serve hot. NOTES Any printed recipe for matzo brei that I've ever seen says ``serve with honey or jam.'' However, in our family, this dish is considered a savoury, not a sweet, and we're much likelier to sprinkle a bit more salt and pepper on top. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes. _P_r_e_c_i_s_i_o_n: is to laugh. CONTRIBUTOR Tovah Hollander UCLA Comprehensive Epilepsy Program, Los Angeles, California USA {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah Path: decwrl!recipes From: tovah@cepu.uucp (Tovah Hollander) Newsgroups: mod.recipes Subject: RECIPE: Matzo rolls for passover Message-ID: <9195@decwrl.DEC.COM> Date: 9 Apr 87 06:32:35 GMT Sender: recipes@decwrl.DEC.COM Organization: UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA 635 MATZO-BREI 16 Mar 87 USENET Cookbook Lines: 53 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 636 16 Mar 87 MATZO-ROLLS(B) USENET Cookbook PASSOVER ROLLS MATZO-ROLLS - Bread-like Passover rolls This recipe comes from a poster-sized sheet of recipes printed by Man- ischewitz many years ago (probably before I was born). Besides making reasonably good mock ``rolls,'' it's also great fun for kids to make (very sticky!). INGREDIENTS (Makes 12) ????? _m_a_t_z_a_h _m_e_a_l 5 ml _s_a_l_t 15 ml _s_u_g_a_r 25 cl _w_a_t_e_r 12 cl _p_e_a_n_u_t _o_i_l 4 _e_g_g_s PROCEDURE (1) Combine matzah meal with salt and sugar. (2) In a medium saucepan, bring oil and water to a boil. (3) Remove the saucepan from the heat and add the matzah meal, mixing well. (4) Beat in the eggs thoroughly, one at a time (this is where it starts to get sticky). Let the mixture stand for about 15 minutes (can be refrigerated). (5) With well-oiled hands, shape it into rolls and place on a well-greased cookie sheet (you will have to keep re-oiling your hands). (6) Bake in a preheated 190 deg. C degree oven for 50 minutes or until golden brown. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 35 minutes preparation (including waiting), 50 minutes baking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Tovah Hollander UCLA Comprehensive Epilepsy Program, Los Angeles, California USA {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah Path: decwrl!recipes From: aviva@excelan (Aviva Garrett) Newsgroups: mod.recipes Subject: RECIPE: Mayonnaise Message-ID: <7880@decwrl.DEC.COM> Date: 30 Jan 87 04:48:27 GMT Sender: recipes@decwrl.DEC.COM 637 MATZO-ROLLS 16 Mar 87 USENET Cookbook Organization: Excelan, Inc., San Jose, California, USA Lines: 64 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 638 6 Nov 86 MAYONNAISE-1(S) USENET Cookbook MAYONNAISE MAYONNAISE-1 - Mayonnaise made in a blender Many years ago I got tired of store-bought mayonnaise, because for me it was too sweet and had a rather odd texture. Learning how to make mayon- naise turned out to be a challenge, with many failures along the way (which usually resulted in something on the order of mayonnaise soup). I find this recipe consistently works well. And surprisingly it, too, has a rather sweet taste. INGREDIENTS (250 ml) 1 _e_g_g, size "large" or larger 20-30 ml _l_e_m_o_n _j_u_i_c_e (_o_r _v_i_n_e_g_a_r) (this is usually the juice of half a medium lemon) 250 ml _o_i_l PROCEDURE (1) Place the egg and lemon juice (or vinegar) in a blender. Blend at a high speed until the mixture starts to lose some of its yellow color and become a bit whiter. (2) Pour the oil in slowly (in a constant stream over the course of about half a minute). Keep the lid on the blender as you do this (just lift the corner to pour in the oil), or else it will spatter everywhere. NOTES As you might guess, the type of oil you use affects the taste of the mayonnaise. I suggest that you start with the oil you regularly cook with and then experiment from there. I've found that the biggest reason for failure is putting in too much acid (lemon juice/vinegar). The result is something akin to soup. Nothing will correct this failure. However, you can use this mayonnaise-soup in potato salad (or other similar salads). You can add small amounts (up to 5 ml) of spices, such as mustard (dried or prepared) and Tabasco sauce. Add these to the egg/acid mixture before pouring in the oil, so they get thoroughly mixed into the mayon- naise. This mayonnaise will normally keep for a maximum of three weeks if kept in a cold part of the refrigerator (such as the bottom shelf away from the door) RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: less than 5 minutes; _P_r_e_c_i_s_i_o_n: measure the ingredients. 639 MAYONNAISE-1 6 Nov 86 USENET Cookbook CONTRIBUTOR Aviva Garrett Santa Cruz, California, USA Excelan, Inc., San Jose, California ucbvax!mtxinu!excelan!aviva Path: decwrl!recipes From: colin@logitek (Colin Atherton) Newsgroups: mod.recipes Subject: RECIPE: Colin's curry Message-ID: <5863@decwrl.DEC.COM> Date: 10 Oct 86 07:39:38 GMT Sender: recipes@decwrl.DEC.COM Organization: Logitek Ltd, Wigan, UK Lines: 107 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 640 21 Jun 86 MEAT-CURRY(M) USENET Cookbook COLIN'S CURRY MEAT-CURRY - An Indian-style meat curry Having experimented with making Indian-style dishes for a long time, I have found that this one works every time and has met with approval from all who have tried it. INGREDIENTS (Serves 3-4) CURRY 1 _m_e_d_i_u_m _o_n_i_o_n, finely chopped 2.5 cm _g_i_n_g_e_r _r_o_o_t, peeled and grated 2 _g_r_e_e_n _c_h_i_l_i_e_s, seeded and finely chopped 3 _w_h_o_l_e _c_l_o_v_e_s 2 _g_a_r_l_i_c _c_l_o_v_e_s, crushed 1 ml _a_n_i_s_e_e_d 1 ml _c_a_r_a_w_a_y _s_e_e_d 1 ml _f_e_n_u_g_r_e_e_k _s_e_e_d 2.5 ml _c_o_r_r_i_a_n_d_e_r _s_e_e_d 2.5 ml _c_u_m_i_n _s_e_e_d 2.5 cm _c_i_n_n_a_m_o_n _b_a_r_k, broken 3 _c_a_r_d_a_m_o_m _p_o_d_s, crushed 2.5 ml _t_u_r_m_e_r_i_c 2.5 ml _c_h_i_l_e _p_o_w_d_e_r 350 ml _t_o_m_a_t_o_e_s (one large tin) 5 ml _s_a_l_t 50 ml _c_o_r_n _o_i_l RICE 10 ml _c_o_r_n _o_i_l 2 _c_l_o_v_e_s 3 _c_a_r_d_a_m_o_m _p_o_d_s, crushed 1 cm _c_i_n_n_a_m_o_n _b_a_r_k, 400 g _B_a_s_m_a_t_i _r_i_c_e 5 ml _t_u_r_m_e_r_i_c 1 l _b_o_i_l_i_n_g _w_a_t_e_r 1 _b_a_y _l_e_a_f PROCEDURE (CURRY) (1) Fry the onion in a heavy casserole in the corn oil until it begins to soften. Stir in the garlic, ginger, and chilies. (2) Reduce heat and fry gently for awhile. (3) Meanwhile, toast the hard seeds and cinnamon in a dry heavy frying pan until they begin to pop. Grind the toasted seeds into a fine powder and add to the frying mixture together with the chile powder and the turmeric. (4) Add the chopped tinned tomatoes and stir in with 5 ml salt. If 641 MEAT-CURRY 21 Jun 86 USENET Cookbook the mixture is dry, add a little water or stock. Cover and allow to simmer gently for 2 hours, stirring occasionally. (5) Trim the fat off the pre-cooked meat and cut into bite sized pieces. When the sauce has simmered for the 2 hours, switch off and stir in the meat. Leave to stand preferably overnight, and re-heat before eating. PROCEDURE (RICE) (1) Heat corn oil in a large saucepan with a tight-fitting lid. Add cloves, crushed cardamom pods, and cinnamon. (2) Add rice and turmeric, and mix well by swishing the pan round. Add boiling water and bay leaf, and stir. (3) Cover and simmer gently for 12-15 minutes, until all the water has been absorbed. Use a fork to remove the seeds and bay leaf and turn out into a warmed dish. Allow to stand in a warm place for 5 to 10 minutes and fluff up with a fork before serving. NOTES The sauce can be prepared in advance, to use with leftover meat, or you can cook the meat and sauce to order. Plain yoghurt may be substituted for the tomatoes if preferred. Experiment with the seasonings. As a guide, ginger and chile powder will increase the heat, corriander will increase the sweetness, and fenugreek and cumin will increase the bitterness. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 30 minutes preparation, 2 hours cooking, overnight wait. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Colin Atherton Logitek Ltd, Bradley Lane, Standish, Wigan, WN6 0XQ, UK colin@logitek.uucp mcvax!ukc!qtlon!logitek!colin Path: decwrl!recipes From: mogul@decwrl (Jeffrey Mogul) Newsgroups: mod.recipes Subject: RECIPE: Kebabs Message-ID: <6774@decwrl.DEC.COM> Date: 5 Dec 86 04:36:17 GMT Sender: recipes@decwrl.DEC.COM Organization: DEC Western Research, Palo Alto, California U.S.A. Lines: 63 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust 642 21 Jun 86 MEAT-CURRY USENET Cookbook Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 643 MEAT-KEBABS(M) 21 Jul 86 USENET Cookbook SPICY KEBABS MEAT-KEBABS - Spicy pork or lamb kebabs I copied this from a newspaper or magazine a long time ago; I forget where. It was originally for pork, but it's good with lamb too. INGREDIENTS (Serves 4) 1 kg _l_e_a_n _b_o_n_e_l_e_s_s _p_o_r_k _o_r _l_a_m_b, cut into 3-cm (approx.) cubes 50 g _s_m_o_o_t_h _p_e_a_n_u_t _b_u_t_t_e_r 5 ml _g_r_o_u_n_d _c_o_r_i_a_n_d_e_r 7.5 ml _s_a_l_t 2.5 ml _c_a_y_e_n_n_e _p_e_p_p_e_r or more, to taste 5 ml _g_r_o_u_n_d _c_u_m_i_n 2.5 ml _p_e_p_p_e_r 4 _o_n_i_o_n_s 1 _g_a_r_l_i_c _c_l_o_v_e, minced 25 ml _l_e_m_o_n _j_u_i_c_e 15 ml _b_r_o_w_n _s_u_g_a_r 15 ml _s_o_y _s_a_u_c_e PROCEDURE (1) Grate the onions. This is best done using a food processor. Mincing is not good enough; you want to end up with something wet and mushy. Don't stick your nose into the food processor. (2) Put all the ingredients into a large bowl, mix well, and cover. (3) Refrigerate for several hours, mixing occasionally. (4) Put meat cubes on skewers, keeping as much of the onion mix- ture on them as you can. (5) Grill over hot coals, turning to brown each side, for 20 to 25 minutes or until meat is cooked through. (Lamb should still be slightly pink; pork should not.) NOTES You could probably put some vegetables (onions, bell peppers) on the skewers between the meat chunks; watch out that the veggies don't burn. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, several hours marinat- ing, 30 minutes cooking. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Jeffrey Mogul DEC Western Research Lab, Palo Alto, California, USA {ucbvax,decvax}!decwrl!mogul mogul@decwrl.DEC.COM Path: decwrl!recipes 644 21 Jul 86 MEAT-KEBABS USENET Cookbook From: sts@mtgzy (Sandy Swier) Newsgroups: mod.recipes Subject: RECIPE: Chinese marinated meat Message-ID: <2865@decwrl.DEC.COM> Date: 9 May 86 03:39:12 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T Information Systems, New Jersey Lines: 69 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 645 MEAT-MARINADE(M) 11 Mar 86 USENET Cookbook CHINESE MARINATED MEAT MEAT-MARINADE - Broiled beef in a Chinese marinade After frequenting a local Chinese restraunt, I finally asked for the recipe for the marinade for the meat that came on skewers on the _p_u _p_u platter. I was given a list of ingredients with instructions like ``heavy on this, light on this''. I devised my own amounts from this list. I served it to my family and they enjoyed it, so I feel confident sending it to mod.recipes. INGREDIENTS (about 250 ml) MARINADE 60 ml _d_r_y _s_h_e_r_r_y (cooking sherry will do) 30 ml _l_i_g_h_t _s_o_y _s_a_u_c_e 60 ml _d_a_r_k _s_o_y _s_a_u_c_e 25 g _s_u_g_a_r 60 ml _h_o_i_s_i_n _s_a_u_c_e 60 ml _u_n_s_w_e_e_t_e_n_e_d _p_i_n_e_a_p_p_l_e _j_u_i_c_e (or use the juice from the can of pineapple chunks listed below) 5 ml _c_u_r_r_y _p_o_w_d_e_r 2.5 ml _w_h_i_t_e _p_e_p_p_e_r 20 g _g_i_n_g_e_r _r_o_o_t, cut into thin (3-mm) slices. MEAT SKEWERS 650 g _s_i_r_l_o_i_n _t_i_p 300 g _p_i_n_e_a_p_p_l_e _c_h_u_n_k_s PROCEDURE (1) Combine the ingredients for the marinade; stir well. (2) Cut meat into bite-size chunks, and place on skewers with 2 or 3 chunks of pineapple in between the meat pieces. (3) Marinate the skewers overnight, in a covered container, in the refrigerator. (4) To cook, broil the meat for about 10 minutes (depends on the size of the chunks). When the weather permits, grilling it outdoors on skewers is even better. NOTES You may need to double the marinade recipe. I use a tupperware con- tainer made especially for marinating. Any container will do, but it's tough having to turn over all those skewers. The hoisin sauce, ginger root, and light soy sauce should be available in any good grocery store. Comments, revisions, and/or additions will be appreciated. 646 11 Mar 86 MEAT-MARINADE USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 12 hours marinating, 10 minutes cooking. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Sandy Swier AT&T Technologies, New Jersey ihnp4!mtgzy!sts Path: decwrl!recipes From: valtonen@obelix (Krister Valtonen) Newsgroups: mod.recipes Subject: RECIPE: Lihapiirakka - Finnish meat pie Message-ID: <3864@decwrl.DEC.COM> Date: 27 Jun 86 03:35:47 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Linkoping, Sweden. Lines: 83 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 647 MEAT-PIE-1(M) 29 May 86 USENET Cookbook LIHAPIIRAKKA MEAT-PIE-1 - Finnish meat pie This is an excellent-tasting stomachfiller. My dear mother gave me this recipe when I moved away from home. She probably thought that it would give me that feeling of home. It does. I have tried it on my friends, and it is always a hit. My mother is from Finland. INGREDIENTS (Serves 4-6) DOUGH 75 g _b_u_t_t_e_r 2.5 dl _m_i_l_k 25 g _y_e_a_s_t _c_a_k_e (or 1 package of dried yeast) 0.75 dl _s_u_g_a_r 7 dl _w_h_e_a_t _f_l_o_u_r FILLING 1 _l_a_r_g_e _y_e_l_l_o_w _o_n_i_o_n 400 g _g_r_o_u_n_d _m_e_a_t (mixed beef and pork) 200 g _c_o_o_k_e_d _r_i_c_e (left-over rice is fine) 2 dl _c_r_e_a_m 1 _e_g_g _s_a_l_t _a_n_d _p_e_p_p_e_r PROCEDURE (1) Make the dough: melt the butter and add milk. Heat the mixture to 37 deg. C. Crumble the yeast into a bowl. Add the butter- and-milk mixture and whip it until the yeast as dissolved. Add sugar, salt and flour and stir until it becomes a dough. Cover the bowl, and let rise in a warm place for about 40 minutes. (2) While the dough rises, chop the onion into very small pieces, and put in a large frying pan. Add the ground meat immediately and saut'e for 10 minutes, stirring occasionally. Add the cooked rice and saut'e this mixture another 5 minutes. Add the cream, season to taste with salt and pepper, and turn off the heat. Let the frying pan stand on the stove, covered, until the dough is ready. Preheat the oven to 225 deg. C (3) Roll out the dough so it fits in a 30x40 cm baking dish. Put the dough into the dish so that the dough covers the whole dish (this is the most difficult part; don't be discouraged if you have to roll out the dough again). (4) Add the filling on top of the dough. Whip the egg and spread it over the filling. Bake it on the bottom rack in the oven for about 20 minutes. (5) When the pie has cooled off a bit; cut it into pieces that are 648 29 May 86 MEAT-PIE-1 USENET Cookbook 3 by 15 centimeters (the traditional size of lihapiirakka in Finland). Serve. NOTES While eating lihapiirakka, you can try the hard work of pronouncing its name. "Liha" means meat and "piirakka" is just "piirakka". The filling can of course be varied. Other traditional Finnish fillings for other "piirakka"s are blueberries (with some potato flour on top) and cottage cheese. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 30 minutes preparation, 30 minutes cooking and cooling. _P_r_e_c_i_s_i_o_n: measure the crust ingredients carefully. CONTRIBUTOR Krister Valtonen Dept. of CS, University of Linkoping, Sweden. {seismo,mcvax}!enea!liuida!obelix!valtonen Path: decwrl!recipes From: loosemor@esunix (Sandra Loosemore) Newsgroups: mod.recipes Subject: RECIPE: Pasties from the Upper Peninsula Message-ID: <4094@decwrl.DEC.COM> Date: 11 Jul 86 03:35:19 GMT Sender: recipes@decwrl.DEC.COM Organization: Evans & Sutherland Computer Co., Salt Lake City Lines: 85 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 649 MEAT-PIE-2(M) 18 May 86 USENET Cookbook UPPER MICHIGAN PASTIES MEAT-PIE-2 - Cornish-style meat pies from the UP The pasty (_P_A_H-_s_t_e_e) is a kind of English meat pie. It was brought to the Upper Peninsula of Michigan by Cornish miners in the mid-nineteenth century. The UP version differs slightly from the original Cornish pasty in that it has more vegetables and less meat and crust. You can eat pasties hot, warm, or cold. If you wrap them in aluminum foil when they come out of the oven, they'll keep warm for hours. Or, you can refrigerate/freeze them and reheat them later. (Maybe the ori- ginal ``fast food''?) Most people who live in the UP don't bother to make their own pasties; they buy them from bakeries and pasty shops (which are as common as ham- burger joints are in other parts of the country). As a former resident, though, sometimes I get homesick and resort to making them myself. This is the recipe my mother sent me. INGREDIENTS (Serves 4) CRUST 200 g _f_l_o_u_r 100 g _s_h_o_r_t_e_n_i_n_g 50 g _l_a_r_d 50 g _s_c_r_a_p_e_d _s_u_e_t _w_a_t_e_r FILLING 600 g _c_o_a_r_s_e_l_y _g_r_o_u_n_d _b_e_e_f 4 _m_e_d_i_u_m _p_o_t_a_t_o_e_s, diced 1 _l_a_r_g_e _o_n_i_o_n, chopped 50 g _r_u_t_a_b_a_g_a (swede), diced 1 _c_a_r_r_o_t, diced _s_a_l_t _a_n_d _p_e_p_p_e_r PROCEDURE (1) Put the flour in a bowl and cut in the shortening, lard, and suet. Add just enough water to make a soft dough. (2) Divide the dough into four parts and roll out each piece into a circle about the size of a dinner plate. (3) Crumble the meat into a bowl and stir in the potatoes, onion, rutabaga, and carrot. (4) Divide the mixture into four parts, putting some on one side of each piece of dough. Sprinkle generously with salt and pepper. 650 18 May 86 MEAT-PIE-2 USENET Cookbook (5) Fold the pastry over the filling to make half-moon shaped pies. Seal the edges and cut a couple of small slits on the top. (6) Bake on a cookie sheet at 190 deg. C for 30 to 35 minutes, then reduce heat to 175 deg. C and bake 15 more minutes. NOTES These have a high cholesterol content. I've tried using an ordinary vegetable-shortening pie crust, but it invariably turns out too dry and crumbly to hold together. (Authentic UP pasties have a crust that's thin, moist, and somewhat chewy, not a flaky crust.) If anyone has any ideas, I'd love to hear about them. You can also cook the filling by itself in a casserole dish if you're feeling lazy about making the crust. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 30 minutes preparation, 1 hour cooking and cooling. _P_r_e_c_i_s_i_o_n: measure the crust ingredients. CONTRIBUTOR Sandra Loosemore Evans & Sutherland Computer Corporation, Salt Lake City {decwrl, utah-gr!uplherc}!esunix!loosemor Path: decwrl!recipes From: mg@cidam.oz (Mike A. Gigante) Newsgroups: mod.recipes Subject: RECIPE: Kerry's pie Message-ID: <4095@decwrl.DEC.COM> Date: 11 Jul 86 03:36:24 GMT Sender: recipes@decwrl.DEC.COM Organization: Royal Melbourne Inst. of Tech., Melbourne, Australia Lines: 68 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 651 MEAT-PIE-3(M) 21 May 86 USENET Cookbook KERRY'S MEAT PIE MEAT-PIE-3 - Australian baked meat pie This recipe is an original creation of my wife, Kerry. INGREDIENTS (serves 4) PASTRY 125 g _b_u_t_t_e_r 75 g _w_h_i_t_e _f_l_o_u_r 75 g _s_e_l_f-_r_a_i_s_i_n_g _f_l_o_u_r _i_c_e _c_o_l_d _w_a_t_e_r FILLING 400 g _l_a_m_b _o_r _b_e_e_f (pre-cooked cubes) 2 _m_e_d_i_u_m _b_r_o_w_n _o_n_i_o_n_s 25 g _s_e_a_s_o_n_e_d _f_l_o_u_r (flour with basil, oregano, and pepper) 200 g _m_u_s_h_r_o_o_m_s 6 _t_o_m_a_t_o_e_s 1 _c_a_p_s_i_c_u_m (_g_r_e_e_n _p_e_p_p_e_r), sliced 60 g _b_r_e_a_d_c_r_u_m_b_s 125 ml _t_o_m_a_t_o _s_a_u_c_e PROCEDURE PASTRY (1) Cut butter and flour with two knives until mixture contains particles the size of small peas. (2) Sprinkle with cold water until pastry clings together. Shape into ball and place in refrigerator for 1/2 hour. (3) Roll out to cover pie dish (20cm). Leave enough pastry for a top. (4) Pre-bake the pie shell for 10 minutes at 175 deg. C. To prevent crust walls from collapsing, fill with dry beans for the first five minutes. (5) Make the filling: fry onions and meat, continuing until onion is lightly browned. Add flour mix, sliced tomatoes, sliced capsicum, tomato sauce and breadcrumbs to pan. Continue until capsicum is softened. Add mushrooms and fry for 1 minute more. (6) Place the fried mix into the pre-baked pie shell, cover with pastry lid and cook in moderate oven for 20 minutes. (7) Serve hot 652 21 May 86 MEAT-PIE-3 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 30 minutes preparation, 30 minutes cooking and cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Michael Gigante Royal Melbourne Institute of Technology, Melbourne Vic., Australia seismo!munnari!cidam.oz!mg mg%cidam.oz@seismo.css.gov -or- mg%cidam.oz@australia (CSNET) Path: decwrl!recipes From: putko@tolsun.oulu.fi (Heikki Putkonen) Newsgroups: alt.gourmand Subject: RECIPE: KALAKUKKO (Finnish fish-and-pork pie) Message-ID: <13851@decwrl.DEC.COM> Date: 8 Jul 88 05:32:02 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Oulu, Finland Lines: 104 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 653 MEAT-PIE-4(M) 4 Jul 88 USENET Cookbook KALAKUKKO MEAT-PIE-4 - Rye bread pie with fish and pork filling This is an ancient national food prepared and eaten in Savo (eastern Finland). INGREDIENTS (Serves 4-6) FILLING 1 kg _s_m_a_l_l _f_i_s_h 0.75 kg _p_o_r_k, sliced into strips like bacon, but about 0.5 to 1 cm thick. 50 g _s_a_l_t (omit salt if pork is already salted) _a_l_l_s_p_i_c_e (optional. Traditionalists omit this) DOUGH 600 ml _w_a_t_e_r 300 g _r_y_e _f_l_o_u_r (800 ml) 200 g _w_h_e_a_t _f_l_o_u_r (400 ml) 20 g _s_a_l_t 10 g _y_e_a_s_t (2 standard packages) PROCEDURE (1) Clean the fish, removing fins, large scales, and entrails. You may leave the heads if you dare to eat them. (2) Mix the flours, and salt. Add the yeast to the water. (3) When the yeast is fully dissolved, make a thick dough by pour- ing flour mixture into water and blending well. The ratio of flour to water depends on the nature of the flours. This ratio of 1:2 by volume works well in Finland with Finnish flours. Where flours contain more gluten you should use slightly less water. (4) Set aside 5 cl of dough to be used later. Roll out the remaining dough into a circular shape 2 cm thick. (5) Assemble the meats into the dough: cover the inner half of the dough circle with half of the pork (the pork should cover a circle whose diameter is half the diameter of the rolled dough). Then put all of the fish over top of the pork, and add allspice and extra salt if you are using them. Finish with the second half of the pork. (6) Preheat oven to 250 deg. C. Lift the edges of the dough all around the filling and glue together with a little water so that you have the filling surrounded from all directions with 2-cm-thick dough. Put upside down (the seam downwards) on a baking sheet and let it rise about half an hour at room 654 4 Jul 88 MEAT-PIE-4 USENET Cookbook temperature. (7) Put the kalakukko in a 250 deg. C oven for long enough to brown the dough, which will seal it against moisture. Then lower the temperature to about 125 deg. C and let it bake for 4 to 7 hours depending on the size of the fish (bigger fish need more cooking time). You can brush some melted butter over the top of the dough just after lowering the temperature; this will give it a prettier appearance. If it starts to leak while baking, fill holes with the dough which was set aside. (8) Serve hot or cold. NOTES Kalakukko was used as travelers food because it stays edible very long when unopened. Also in medieval times salt was the only way to preserve meat and it was expensive, so with this way you could use all the salt in salt pork. The word kala-kukko means fish-cock (the bird). You can use any small fish (shorter than 20 cm). Small scales and spikes don't matter because they soften during the prolonged cooking. Make sure you use unsmoked pork. RATING _D_i_f_f_i_c_u_l_t_y: moderate (some skill with dough is required). _T_i_m_e: 45 minutes preparation, 30 minutes attended baking, 4-7 hours unattended baking. _P_r_e_c_i_s_i_o_n: Careful measurement not necessary, but the con- sistency of the dough (which will depend on the nature of your flours) is important. If the dough is either too soft or too hard, the kalakukko will leak. CONTRIBUTOR Heikki Putkonen University of Oulu, Finland putko@tolsun.oulu.fi From: oday@hplabs (Vicki O'Day) Newsgroups: mod.recipes Subject: RECIPE: Meatballs in Tomato Sauce Date: 7 Feb 86 05:15:53 GMT Organization: Hewlett-Packard Laboratories, Palo Alto, CA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 655 MEATBALLS-1(M) 13 Jan 86 USENET Cookbook MEATBALLS IN TOMATO SAUCE MEATBALLS-1 - Simple meatballs in herb and garlic tomato sauce I've been making this recipe since I was about 10 years old, and I don't remember where we got it. It's easy and very good, though. INGREDIENTS (serves 4-6) SAUCE INGREDIENTS: 400 g _c_a_n_n_e_d _t_o_m_a_t_o_e_s (1 large can), coarsely chopped, with juice 120 ml _t_o_m_a_t_o _s_a_u_c_e (1 small can) 1 clove _g_a_r_l_i_c, minced 20 g _p_a_r_s_l_e_y, chopped 5 ml _c_h_i_l_i _p_o_w_d_e_r MEATBALL INGREDIENTS: 500 g _p_o_r_k _s_a_u_s_a_g_e 20 g _p_a_r_s_l_e_y, chopped 30 g _c_r_a_c_k_e_r _c_r_u_m_b_s 100 g _p_a_r_m_e_s_a_n _c_h_e_e_s_e (grated) 1 _e_g_g 500 g _p_a_s_t_a (tagliarini, spaghetti, or whatever) PROCEDURE (1) Combine the sauce ingredients and bring to a boil while preparing the meatballs. (2) Mix all meatball ingredients. It is easiest to do this with your hands. Form into walnut-sized balls. (3) Drop the meatballs into BOILING sauce. If the sauce is not boiling, the meatballs will fall to pieces. Simmer gently for about an hour. If you are making the sauce to eat right away, you will probably want to skim the grease that cooks out of the sausage periodically. If you are making this ahead, the grease will congeal when it sits overnight in the refrigera- tor, and you can remove it easily then. (4) Check for salt. Depending on the brands of sausage and toma- toes you use, you may not need any. If you need to add salt, be sparing. (5) Boil the pasta. Pour the sauce and meatballs over it and serve with grated parmesan, or combine and reheat in a casserole, sprinkled with parmesan. NOTES This is fine made a day ahead. Chilling it gives you a chance to remove the grease that cooks out of the sausage. 656 13 Jan 86 MEATBALLS-1 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 1 hour cooking. _P_r_e_c_i_- _s_i_o_n: no need to measure. CONTRIBUTOR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto CA hplabs!oday Path: decwrl!recipes From: ara@liuda.uucp (Anders Rantila) Newsgroups: mod.recipes Subject: RECIPE: Swedish meatballs Message-ID: <8590@decwrl.DEC.COM> Date: 13 Mar 87 04:12:40 GMT Sender: recipes@decwrl.DEC.COM Organization: Dept of Comp and Info Science, Univ of Linkoping, Sweden Lines: 52 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 657 MEATBALLS-2(M) 20 Jan 87 USENET Cookbook SWEDISH MEATBALLS MEATBALLS-2 - A Swedish national dish This is a traditional Swedish recipe. It is served at the smorgasbord and also at Christmas in Swedish homes (as one of many dishes). It can also be served with brown sauce, potatoes and lingonberry jam at lunch or dinner. Kids love the meatballs with pasta. INGREDIENTS (Serves 4) 50 ml _b_r_e_a_d _c_r_u_m_b_s 100 ml _m_i_l_k 1 _s_m_a_l_l _o_n_i_o_n 400 g _g_r_o_u_n_d _m_e_a_t (mixture of beef and pork) 1 _e_g_g _s_a_l_t _a_n_d _p_e_p_p_e_r PROCEDURE (1) Mix bread crumbs and milk. Let it swell for about 10 minutes. (2) Mince the onion and fry it until soft. (3) Mix all the ingredients. (4) Form into small balls with your hands. This is easier to do with wet hands. The size of the balls can vary a little, but a cherry is too small and a ping-pong ball is too big. (5) Fry the balls in butter in a frying pan (medium hot) for about 5 minutes. Turn them around to get them fried on all sides. The balls get dark brown. NOTES It's a little bit tricky to get the balls round. Don't put all the meat- balls in the frying pan at once. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 30-40 minutes. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Anders Rantila CS Dept, Univ of Linkoping, Sweden seismo!mcvax!enea!liuida!ara Path: decwrl!recipes From: stevem@fai (Steven Minneman) Newsgroups: mod.recipes Subject: RECIPE: Steve's meat loaf Message-ID: <5712@decwrl.DEC.COM> Date: 3 Oct 86 03:37:46 GMT Sender: recipes@decwrl.DEC.COM 658 20 Jan 87 MEATBALLS-2 USENET Cookbook Organization: Fujitsu America, Inc., San Jose, CA Lines: 69 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 659 MEATLOAF-1(M) 21 May 86 USENET Cookbook STEVE'S MEAT LOAF MEATLOAF-1 - A quick and flavorful meat loaf This is my own adaption of a recipe I got many years ago from a Campbell's soup cookbook. It usually gets rave reviews from guests: INGREDIENTS (serves 4-6) LOAF 1 kg _h_a_m_b_u_r_g_e_r 1 _e_g_g 0.5 ml _n_u_t_m_e_g 1 ml _b_l_a_c_k _p_e_p_p_e_r 125 ml _c_a_n_n_e_d _m_u_s_h_r_o_o_m _s_o_u_p _c_o_n_c_e_n_t_r_a_t_e 100 g _o_n_i_o_n, chopped 50 g _b_r_e_a_d _c_r_u_m_b_s 80 ml _m_a_r_i_n_a_r_a _s_a_u_c_e (or spaghetti sauce or pizza sauce) 2 _g_a_r_l_i_c _c_l_o_v_e_s, minced 10 ml _s_e_a_s_o_n_e_d _s_a_l_t (or use a mixture of salt, pepper, cayenne, and celery seed). SAUCE 250 ml _c_a_n_n_e_d _m_u_s_h_r_o_o_m _s_o_u_p _c_o_n_c_e_n_t_r_a_t_e (use the rest of the can) 100 g _m_u_s_h_r_o_o_m_s, sliced 125 ml _s_o_u_r _c_r_e_a_m 60 ml _d_r_i_p_p_i_n_g_s (from baking the loaf) PROCEDURE (1) Preheat oven to 220 deg. C. (2) Mix all ingredients together well, shape into loaf and put into a pan. If you use a roasting rack instead of a bread pan, the loaf will be less greasy, and you can use some of the drippings to make the sauce. (3) Bake 20 minutes uncovered at 220 deg. C. Turn down the oven to 190 deg. C and continue baking, uncovered, for 55 more minutes. (4) Make the sauce: Fry the mushrooms in the drippings and then combine the drippings and mushrooms with the mushroom soup and sour cream. Heat this mixture in a sauce pan. When meatloaf is done, put on a plate, cover with sauce, slice, and eat. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 11/2 hours cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. 660 21 May 86 MEATLOAF-1 USENET Cookbook CONTRIBUTOR Steven A. Minneman Fujitsu America Inc, San Jose, Ca ihnp4!pesnta!fai!stevem ``The best government is no government at all.'' Path: decwrl!recipes From: marcum@sun.com (Alan M. Marcum) Newsgroups: mod.recipes Subject: RECIPE: Meat loaf recipe Message-ID: <4942@decwrl.DEC.COM> Date: 22 Aug 86 08:30:16 GMT Sender: recipes@decwrl.DEC.COM Organization: Sun Microsystems, Mountain View, California Lines: 48 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 661 MEATLOAF-2(M) 23 May 86 USENET Cookbook MOM'S MEATLOAF MEATLOAF-2 - A nice, simple meatloaf This is the meatloaf my mother makes. Where she got the recipe, who knows? Probably from _h_e_r mother.... I think it's the best meatloaf in the world (and I'm sure you think _y_o_u_r meatloaf is the best!). INGREDIENTS (Serves 6) 120 g _b_r_e_a_d _c_r_u_m_b_s 150 g _m_i_n_c_e_d _o_n_i_o_n 1 ml _g_a_r_l_i_c _p_o_w_d_e_r 2 _e_g_g_s (slightly beaten) 1 kg _g_r_o_u_n_d _m_e_a_t (I often use a combination of beef and lamb) 30 ml _h_o_r_s_e_r_a_d_i_s_h 0.5 ml _s_a_l_t 60 ml _m_i_l_k _o_r _w_a_t_e_r 15 ml _d_r_y _m_u_s_t_a_r_d 200 ml _c_a_t_s_u_p PROCEDURE (1) Combine all ingredients except for 150 ml of the catsup. Place into a loaf pan, or shape into a loaf on a baking sheet. Spread the reserved catsup on top of the loaf. (2) Bake at 200 deg. C for 40 minutes. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 45 minutes cooking and cooling. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Alan M. Marcum Sun Microsystems, Mountain View, California sun!nescorna!marcum Path: decwrl!recipes From: kevin@flinders.oz (Kevin J. Maciunas) Newsgroups: mod.recipes Subject: RECIPE: Australian meat marinade Message-ID: <4098@decwrl.DEC.COM> Date: 11 Jul 86 03:40:17 GMT Sender: recipes@decwrl.DEC.COM Organization: Flinders University, South Australia Lines: 45 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and 662 23 May 86 MEATLOAF-2 USENET Cookbook its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 663 MEATMARINADE-2(M) 20 May 86 USENET Cookbook SIMPLE MARINADE MEATMARINADE-2 - A simple, and quite superb meat marinade. This is a truly wonderful marinade. Just take the steak out of the freezer in the morning before you go to work and pop it in the marinade. INGREDIENTS (1 serving) 15 ml _s_o_y _s_a_u_c_e (_d_a_r_k) 12 g _b_r_o_w_n _s_u_g_a_r 5 ml _o_i_l 1 _g_a_r_l_i_c _c_l_o_v_e PROCEDURE (1) Crush the garlic and mix all ingredients together. (2) Add meat (steak) and leave for _a_t _l_e_a_s_t 1 hour, the longer the better. NOTES The recipe calls for 1 clove of garlic, but we often use 2 or more. Be careful with the soy sauce, if it is too salty the marinade is not so good. This basic mixture can be varied infinitely; particularly, you can use more marinade than this for one piece of meat. I like to use sesame oil, or mustard oil for a little ``bite'' instead of a bland vegetable oil. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 1 minute. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Kevin J. Maciunas Flinders University, South Australia seismo!munnari!flinders.oz!kevin kevin%flinders.oz@seismo.css.gov Path: decwrl!recipes From: kyrimis@Princeton.EDU (Kriton Kyrimis) Newsgroups: alt.gourmand Subject: RECIPE: Melomacarona (Greek Christmas cookies) Message-ID: <12242@decwrl.DEC.COM> Date: 14 Dec 87 19:59:50 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Princeton University, Princeton, New Jersey, USA Lines: 88 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted 664 20 May 86 MEATMARINADE-2 USENET Cookbook provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 665 MELOMACARONA(D) 13 Dec 87 USENET Cookbook MELOMACARONA MELOMACARONA - Traditional greek Christmas cookies soaked in honey syrup This is one of the two kinds of confection that are traditionally con- sumed in large quantities in Greece during the holiday season (the other is kourabiedes). I suppose the name translates to something like ``honey macaroons'', except that they are not really macaroons. I got the recipe from a greek cookbook. INGREDIENTS (makes about 40 pieces) 400 ml _o_l_i_v_e _o_i_l 120 g _u_n_s_a_l_t_e_d _b_u_t_t_e_r (at room temperature) 250 ml _b_e_e_r 4 ml _g_r_o_u_n_d _c_i_n_n_a_m_o_n 1 ml _g_r_o_u_n_d _c_l_o_v_e_s _o_r_a_n_g_e _p_e_e_l (use the grated peel of one orange) 200 g _s_u_g_a_r 350 g _f_i_n_e_l_y _g_r_o_u_n_d _s_e_m_o_l_i_n_a 600 g _f_l_o_u_r 2.5 ml _b_a_k_i_n_g _s_o_d_a 2.5 ml _b_a_k_i_n_g _p_o_w_d_e_r 5 ml _s_a_l_t 300 g _s_u_g_a_r (for the syrup) 500 g _h_o_n_e_y 250 ml _w_a_t_e_r 60 g _c_h_o_p_p_e_d _w_a_l_n_u_t_s PROCEDURE (1) Put the olive oil, butter, beer, cinnamon, cloves, orange peel and sugar in a mixing bowl and beat until they are thoroughly blended. (2) Sift about one cup of flour with the baking soda, baking powder and salt, and blend into the mixture. (3) Add the semolina, a cup at a time, into the mixture. (4) Add the enough of the remaining flour, a cup at a time, until you get a rather firm dough (you may need a bit more or less than the amount mentioned in the ingredients list). Use your hands to do the mixing, as an electric mixer will be useless after the first two or three cups of flour have been added. (5) Roll the dough into cylinders, about 5 cm long and 2-3 cm in diameter, flatten them with your hands, and place them on cookie sheets greased with a little olive oil. Bake at 175 deg. C for half an hour. (6) Remove the cookies from the oven, and let them cool for about half an hour. 666 13 Dec 87 MELOMACARONA USENET Cookbook (7) Make the syrup: mix the sugar, honey and water, and bring them to a boil. Cook on low heat for three minutes and skim off the foam that forms on top. (8) Pour the hot syrup over the cookies, sprinkle them with the chopped walnuts and let them soak overnight. NOTES You can use flour instead of semolina, but only as a last resort, as you won't be able to get that wonderful grainy texture which you get if you use semolina. The amounts given here are for only half a recipe. Considering that it is very hard to eat only one melomacarono, making the full recipe may not be as outrageous as it sounds! RATING _D_i_f_f_i_c_u_l_t_y: Easy to moderate. _T_i_m_e: 30 minutes preparation, 30 minutes baking, 30 minutes cooling, overnight soaking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Kriton Kyrimis Princeton University, Princeton, New Jersey, USA princeton!kyrimis kyrimis@princeton.edu Path: decwrl!recipes From: mcvl@src.dec.com (Mary-Claire van Leunen) Newsgroups: alt.gourmand Subject: RECIPE: Margaret's X-rated melon balls Message-ID: <12448@decwrl.DEC.COM> Date: 15 Apr 88 05:35:36 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: DEC Systems Research Center, Palo Alto, Calif., USA Lines: 59 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 667 MELON-BALLS-1(V) 7 Jul 87 USENET Cookbook MELON BALL SALAD MELON-BALLS-1 - Margaret's X-rated melon balls I had a lettuce and tomato sandwich Saturday with mustard instead of mayonnaise. Better than I would have feared. But the big discovery of the week is Margaret's X-rated melon balls. INGREDIENTS (Serves 4) 3 _m_e_l_o_n_s, in three different colors 100 ml _c_h_i_c_k_e_n _b_r_o_t_h 60 ml _s_h_e_r_r_y _v_i_n_e_g_a_r 100 ml _l_e_m_o_n _j_u_i_c_e 4 _g_a_r_l_i_c _c_l_o_v_e_s, crushed 1 ml _s_a_l_t 1 ml _b_l_a_c_k _p_e_p_p_e_r 30 ml _f_r_e_s_h _t_a_r_r_a_g_o_n, minced 30 ml _f_r_e_s_h _c_h_e_r_v_i_l, minced 30 ml _l_e_m_o_n _b_a_s_i_l, minced PROCEDURE (1) Cut melons of three different colors into melon balls and drain the balls in a colander. Save the juice to make sherbet. (2) Make a very strong salad dressing of chicken broth, sherry vinegar, lemon juice, crushed garlic, salt, pepper, and minced fresh tarragon, chervil, and lemon basil. (3) Dress the drained melon balls and let the dressing sink in for half an hour. (4) Serve with sliced ham and toast. NOTES In truth, I have to report that Margaret herself thought the garlic was too much; but I didn't. This recipe is not wholly unrelated to fruit curry, another godsend for the overplump. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 30 minutes waiting. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Mary-Claire van Leunen DEC Systems Research Center, Palo Alto, California, USA mcvl@src.dec.com -or- decwrl!decsrc!mcvl From: welch@osu-eddie (Arun Welch) Newsgroups: mod.recipes Subject: RECIPE: Mississippi mud cake 668 7 Jul 87 MELON-BALLS-1 USENET Cookbook Date: 14 Feb 86 06:24:17 GMT Organization: Ohio State Univ., CIS Dept., Columbus OH Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Data Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Data Trust. 669 MISS-MUD-CAKE(D) 12 Mar 85 USENET Cookbook MISSISSIPPI MUD CAKE MISS-MUD-CAKE - Mississippi mud cake INGREDIENTS (Makes 1 large-pan cake) 250 ml _m_a_r_g_a_r_i_n_e 50 g _c_o_c_o_a 400 g _s_u_g_a_r 4 _e_g_g_s, slightly beaten 5 ml _v_a_n_i_l_l_a 150 g _f_l_o_u_r 0.5 ml _s_a_l_t 240 g _c_h_o_p_p_e_d _p_e_a_n_u_t_s 100 g _m_i_n_i_a_t_u_r_e _m_a_r_s_h_m_a_l_l_o_w_s PROCEDURE (1) Preheat oven to 175 deg. C. (2) Melt the margarine in a saucepan. (3) Add the cocoa, and stir until blended. (4) Remove the saucepan from the heat, add the sugar, eggs, vanilla, and mix them all together. (5) Combine the flour, salt, and the nuts in a bowl, and stir so that the nuts are coated with the flour. Add this gradually to the mixture in the saucepan. (6) Spoon this into a greased 33x22x5 cm pan and bake for 35-40 minutes in the preheated oven. (7) Spread the marshmallows on the warm cake. NOTES When the cake cools, you will notice the reasoning behind its name. It may not look like much, but it sure tastes great. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 40 minutes cooking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Arun Welch Ohio State University, CIS Dept., Columbus, Ohio welch@osu-eddie.UUCP Path: decwrl!recipes From: ecl@mtgzy.uucp (Evelyn C. Leeper) Newsgroups: mod.recipes Subject: RECIPE: Moroccan fish Message-ID: <8839@decwrl.DEC.COM> 670 12 Mar 85 MISS-MUD-CAKE USENET Cookbook Date: 27 Mar 87 04:32:38 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T Information Systems, Holmdel, New Jersey, USA Lines: 49 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 671 MOROCCAN-FISH(M) 16 Jan 87 USENET Cookbook MOROCCAN FISH MOROCCAN-FISH - Spicy Moroccan fish I got this recipe from a newspaper lying around a friend's house. It is very spicy. It will burn your mouth off. Do not use on unsuspecting friends, unless you're trying to get rid of them. INGREDIENTS (Makes 4 servings) 5 _g_a_r_l_i_c _c_l_o_v_e_s, chopped 30 ml _c_u_m_i_n 30 ml _o_l_i_v_e _o_i_l 15 ml _d_r_i_e_d _p_e_p_p_e_r _f_l_a_k_e_s 30 ml _c_i_l_a_n_t_r_o, _c_h_o_p_p_e_d _j_u_i_c_e _o_f 1/2 _l_e_m_o_n 1/2 kg _f_i_l_e_t_s _o_f _r_e_d _s_n_a_p_p_e_r PROCEDURE (1) Preheat oven to 175 deg. C. (2) Mix garlic, cumin, olive oil, pepper flakes, cilantro, and lemon juice into a paste. (3) Put the filets in a shallow baking dish and spread this paste over them. Cover tightly with foil. (4) Bake at 175 deg. C for 5 to 10 minutes (a little longer if the filets are thick). NOTES You could substitute other types of fish. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 10 minutes cooking. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Evelyn C. Leeper AT&T Information Systems, Holmdel New Jersey, USA ihnp4!mtgzy!ecl Path: decwrl!recipes From: moiram@tektronix (Moira Mallison) Newsgroups: mod.recipes Subject: RECIPE: vegetarian moussaka Message-ID: <2713@decwrl.DEC.COM> Date: 2 May 86 03:43:10 GMT Sender: recipes@decwrl.DEC.COM Organization: Tektronix, Inc. Beaverton, Oregon, USA Lines: 116 Approved: reid@decwrl.UUCP 672 16 Jan 87 MOROCCAN-FISH USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 673 MOUSSAKA(MV) 6 Mar 86 USENET Cookbook VEGETARIAN MOUSSAKA MOUSSAKA - vegetarian version of the Greek classic This recipe is not for the faint-hearted cook. It's very good, and it takes a lot of work. Don't waste it on someone who would be just as satisfied with steak and salad! INGREDIENTS (Serves twelve people) TOMATO SAUCE 2 _l_a_r_g_e _o_n_i_o_n_s 30 ml _o_l_i_v_e _o_i_l 30 g _b_u_t_t_e_r 150 g _m_i_n_c_e_d _m_u_s_h_r_o_o_m_s (if you _i_n_s_i_s_t upon using meat, substitute 500 g ground beef or lamb for the mushrooms) 3 _t_o_m_a_t_o_e_s, peeled and pur'eed 50 ml _t_o_m_a_t_o _p_a_s_t_e 175 ml _d_r_y _r_e_d _w_i_n_e 20 g _c_h_o_p_p_e_d _p_a_r_s_l_e_y 5 ml _c_i_n_n_a_m_o_n 15 ml _f_i_n_e_l_y _c_h_o_p_p_e_d _g_a_r_l_i_c 15 ml _o_r_e_g_a_n_o 5 ml _s_u_g_a_r BECHAMEL SAUCE 1 liter _m_i_l_k 100 g _b_u_t_t_e_r 40 g _f_l_o_u_r 0.5 ml _n_u_t_m_e_g 1 ml _w_h_i_t_e _p_e_p_p_e_r THE CASSEROLE some _o_l_i_v_e _o_i_l 1.5 kg _e_g_g_p_l_a_n_t 4 _e_g_g_s, beaten 350 g _r_i_c_o_t_t_a _c_h_e_e_s_e 120 g _d_r_y _b_r_e_a_d _c_r_u_m_b_s 350 g _g_r_a_t_e_d _k_e_f_a_l_o_t_y_r_i _o_r _p_a_r_m_e_s_a_n _c_h_e_e_s_e PROCEDURE (1) First make the tomato sauce: peel and mince onions. Saut'e onions in 30 ml oil and 30 ml butter, over moderate heat, until they are soft and lightly colored (about 8 minutes). Add mushrooms and saut'e. Stir in tomatoes, tomato paste, wine, parsley, seasonings and sugar. (2) Reduce heat to low and simmer uncovered, for 30-45 minutes, stirring occasionally. Most of the liquid should be eva- porated, and the mixture quite thick. Remove skillet from heat and let it cool completely. 674 6 Mar 86 MOUSSAKA USENET Cookbook (3) Start seasoning the eggplants: peel eggplants and slice verti- cally, 2 mm to 5mm thick. Sprinkle lightly with salt and let sit for 30 minutes. (4) Now make the Bechamel Sauce: Place the milk in a saucepan, and heat it just until tiny bubbles appear along the edges. Remove and set aside. (5) Melt one cube butter in 3-liter saucepan over very low heat until foamy, being careful not to brown. Slowly add the 40 g flour, stirring constantly until smooth (3-4 minutes), and still being careful not to let it brown. Add the milk slowly, whipping with a wire whisk. When the mixture is thick and smooth, remove it from the heat and stir in seasonings. Cool sauce slightly. (6) Back to the eggplant: Rinse well with cold water; squeeze gently and pat dry. Dredge the eggplant in 150 g flour, and saut'e each in olive oil until it is brown on both sides. (7) Put it all together: Stir ricotta cheese until it is smooth and creamy. Gently fold it into the Bechamel sauce. Stir in beaten eggs until thoroughly incorporated. (8) Remove and discard any excess oil that has risen to the top of the tomato mixture. (9) Lightly grease a 40x25 baking pan that is at least 7 cm deep, and sprinkle the bottom with a few breadcrumbs. Place a layer of eggplant in the pan, following with a layer of tomato mix- ture. Sprinkle with breadcrumbs and grated cheese. Repeat as many times as you have eggplant to last. (10) Pour the Bechamel-ricotta sauce over the top and bake at 150 deg. C for one hour, or until a golden-brown crust has formed on top. Remove moussaka from oven and let it stand undis- turbed 20-30 minutes; the delay allows the layers to fuse. NOTES The Bechamel-egg-ricotta mixture will overflow all but the largest (pro- fessional size) food processors. Use a mixer or blend by hand. This recipe is sized for a large cake pan. If you cut the recipe in half it will fit into an ordinary lasagna-size baking dish. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 2 hours to prepare, 1 hour to bake, 20-30 minutes to set and cool. Some can be done ahead of time. _P_r_e_c_i_s_i_o_n: Approximate measurement OK for eggplant, tomato mixture. 675 MOUSSAKA 6 Mar 86 USENET Cookbook CONTRIBUTOR Moira Mallison Tektronix, Inc. Beaverton, Oregon, USA tektronix!moiram Path: decwrl!recipes From: aviva@excelan (Aviva Garrett) Newsgroups: mod.recipes Subject: RECIPE: Chocolate mousse Message-ID: <4396@decwrl.DEC.COM> Date: 25 Jul 86 03:38:30 GMT Sender: recipes@decwrl.DEC.COM Organization: Excelan, Inc., San Jose, CA Lines: 111 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 676 19 May 86 MOUSSE-CHOC-1(D) USENET Cookbook CHOCOLATE MOUSSE MOUSSE-CHOC-1 - A rich but not cloying chocolate mousse This recipe is based on one that appeared several years ago in _B_o_n _A_p_p_e_t_i_t. After much experimentation, we have come up with this recipe, which is less sweet than the original and downright scrumptious. (I even like it, and I don't generally like chocolate anything.) INGREDIENTS (Serves 12-20) CRUST 125g _b_u_t_t_e_r 100g _f_l_o_u_r 1 _e_g_g _y_o_l_k (see note) 5 ml _v_a_n_i_l_l_a 5 ml _g_r_a_t_e_d _l_e_m_o_n _p_e_e_l (optional) FILLING 400 g _s_e_m_i_s_w_e_e_t _c_h_o_c_o_l_a_t_e (see note) 100g _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e 2 _w_h_o_l_e _e_g_g_s 4 _e_g_g_s, _s_e_p_a_r_a_t_e_d 500 ml _w_h_i_p_p_i_n_g _c_r_e_a_m _p_o_w_d_e_r_e_d (_c_o_n_f_e_c_t_i_o_n_e_r'_s) _s_u_g_a_r PROCEDURE (1) Make the crust: Preheat oven to 175 deg. C. Cut flour and butter together. With a fork mix in egg yolk, vanilla, and lemon peel. Press onto the bottom and sides of a 23 cm springform pan, and bake for 10-12 minutes at 175 deg. C, or until it just begins to turn slightly golden. (2) Melt all the chocolate in a double boiler. (3) Whip the whipping cream with 20-25 g of powdered sugar (the stiffer you whip it, the stiffer the mousse will be). (4) Beat the eggs whites with 20-25 g powdered sugar. (5) Remove the top pan of the double boiler (with the melted cho- colate) from the bottom pan and let it cool a bit. (``Cool'' means it's only cool enough so that when you add the eggs in the next step, they don't cook. You still need to be able to stir it.) (6) Add the whole eggs to the chocolate, one at a time, and mix well. (7) Then add the egg yolks one at a time and mix well. 677 MOUSSE-CHOC-1 19 May 86 USENET Cookbook (8) Mix some of the whipping cream (enough to lighten the cho- colate) into the chocolate. (9) Alternately fold in the whipping cream and the egg whites into the chocolate. (10) Pour into the crust. (11) Refrigerate 6 hours or overnight. NOTES This is my cheesecake crust. A graham cracker crust works well too. The original recipe used a crust made from chocolate wafer cookies. If you have no better use for the extra egg white in making the crust, add it to the eggwhites used in the filling. I don't recommend Ghirardelli chocolate, as it's too sweet. The function of the powdered sugar is to help the cream/whites stiffen. The sweetness of the mousse comes from the semisweet chocolate, not the powdered sugar. Note 6: You can also use a 30-cm springform. Instead of putting the crust up the entire sides, just go up half way. Or you can use two 20-cm springforms. In this case either spread the crust very thin or increase the crust by 50%. RATING _D_i_f_f_i_c_u_l_t_y: moderate to hard. _T_i_m_e: About 45-60 minutes for beginners, 30 minutes once you have it down. Cooking time: 15 minutes for the crust. _P_r_e_c_i_s_i_o_n: crust ingredients should be measured precisely. CONTRIBUTOR Aviva Garrett Santa Cruz, CA Excelan, Inc., San Jose, CA ucbvax!mtxinu!excelan!aviva Path: decwrl!recipes From: marcum@sun.com (Alan M. Marcum) Newsgroups: mod.recipes Subject: RECIPE: Mint mousse Message-ID: <5288@decwrl.DEC.COM> Date: 12 Sep 86 03:27:16 GMT Sender: recipes@decwrl.DEC.COM Organization: Sun Microsystems, Mountain View, California Lines: 50 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of 678 19 May 86 MOUSSE-CHOC-1 USENET Cookbook the USENET Community Trust or the original contributor. 679 MOUSSE-CHOC-2(D) 23 May 86 USENET Cookbook MINT WHITE CHOCOLATE MOUSSE MOUSSE-CHOC-2 - Sinful and light mint chocolate mousse This concoction is a variation of another white chocolate mousse, which is a variation of a dark rum chocolate mousse. It was invented for a friend's birthday, which happens to be on St. Patrick's Day. We were sitting around the day before, planning the celebration, and I offered to bring some white mousse. Someone suggested it should be green, in honor of the occasion. I came up with the perfect way to make green chocolate mousse.... INGREDIENTS (serves 4) 120 g _w_h_i_t_e _c_h_o_c_o_l_a_t_e 50 ml _g_r_e_e_n _c_r_e_m_e _d_e _m_e_n_t_h_e 2 _e_g_g _w_h_i_t_e_s (at room temperature) 250 ml _h_e_a_v_y _c_r_e_a_m PROCEDURE (1) Melt the white chocolate in a double boiler. When melted, stir in the creme de menthe. Let it cool a bit, and stir in 40 ml of cream. Let cool. (2) Beat the egg whites until stiff, but not dry. Fold the chocolate-creme-cream mixture into the beaten egg whites. The more carefully you fold, the lighter will be the mousse. (3) Whip the remaining cream, until soft peaks form. Fold the egg whites-chocolate mixture into the whipped cream. Again, the more air you preserve, the lighter the mousse. (4) Spoon carefully into small bowls or cups, and chill for about two hours. RATING _D_i_f_f_i_c_u_l_t_y: moderate, depending on folding and whisking skills. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Alan M. Marcum Sun Microsystems, Mountain View, California sun!nescorna!marcum Path: decwrl!recipes From: kent@decwrl (Christopher A. Kent) Newsgroups: mod.recipes Subject: RECIPE: Easy chocolate mousse Message-ID: <7341@decwrl.DEC.COM> Date: 2 Jan 87 04:48:38 GMT Sender: recipes@decwrl.DEC.COM Organization: DEC Western Research, Palo Alto, Calif., USA Lines: 54 680 23 May 86 MOUSSE-CHOC-2 USENET Cookbook Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 681 MOUSSE-CHOC-3(D) 30 Sep 86 USENET Cookbook HIPPO POT DE MOUSSE MOUSSE-CHOC-3 - Extremely quick and easy chocolate mousse This is an adaptation of a very easy chocolate mousse recipe from Sandra Boynton's hilarious book, _C_h_o_c_o_l_a_t_e, _t_h_e _C_o_n_s_u_m_i_n_g _P_a_s_s_i_o_n. It requires none of the laborious preparation that most French mousse recipes call for, and really optimizes the effort needed to consume the chocolate, which is, after all, what this is all about. INGREDIENTS (Serves one to six people) 125 g _s_e_m_i_s_w_e_e_t _c_h_o_c_o_l_a_t_e 60 g _b_i_t_t_e_r_s_w_e_e_t _c_h_o_c_o_l_a_t_e 500 ml _h_e_a_v_y _c_r_e_a_m, well chilled. Whipping cream will do nicely. 5 ml _a_l_m_o_n_d _e_x_t_r_a_c_t (optional) PROCEDURE (1) Melt the chocolate together in the top of a double boiler. Be careful to do this slowly, so as not to burn the chocolate, and to keep all moisture away from the pot. Let the chocolate cool for five minutes. (2) While the chocolate cools, whip the cream and almond extract together until very stiff. (3) Gently fold the cooled chocolate into the whipped cream. There will be many flecks of chocolate in the mixture. (4) If you're not going to eat it all yourself, spoon into six large wine glasses. Chill one hour. NOTES If you're careful, you can also melt the chocolate in a microwave oven, in its wrapper. If you try this, be especially mindful of the semisweet chocolate, as the sugar therein caramelizes very quickly, leading to an awful mess (and ruined chocolate). RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 20 minutes preparation, 1 hour chilling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Chris Kent Digital Equipment Corp., Western Research Lab, Palo Alto, Calif., USA kent@decwrl.dec.com decwrl!kent Path: decwrl!recipes From: rfoster@mtuxo.uucp (Robin Harris Foster) Newsgroups: alt.gourmand Subject: RECIPE: Fried mozzarella Message-ID: <11553@decwrl.DEC.COM> Date: 28 Aug 87 03:10:25 GMT 682 30 Sep 86 MOUSSE-CHOC-3 USENET Cookbook Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: AT&T Information Systems, Lincroft New Jersey, USA Lines: 63 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 683 MOZZ-FRIED(A) 5 Mar 87 USENET Cookbook FRIED MOZZARELLA CHEESE MOZZ-FRIED - Fried mozzarella sticks with marinara INGREDIENTS (Serves 4-8) 500 g _m_o_z_z_a_r_e_l_l_a _c_h_e_e_s_e 50 g _f_l_o_u_r 3 _l_a_r_g_e _e_g_g_s 100 g _b_r_e_a_d _c_r_u_m_b_s 2.5 ml _g_a_r_l_i_c _p_o_w_d_e_r 2.5 ml _o_r_e_g_a_n_o 2.5 ml _g_r_o_u_n_d _c_u_m_i_n pinch _s_a_l_t _a_n_d _p_e_p_p_e_r 25 cl _m_a_r_i_n_a_r_a _s_a_u_c_e, chilled _v_e_g_e_t_a_b_l_e _o_i_l PROCEDURE (1) Cut the mozzarella into sticks a bit more than about 5 mm thick, and about 4 cm long. Coat the sticks with flour, shak- ing off excess. (2) Combine the bread crumbs and seasonings in a flat dish. Beat the eggs and place in a separate bowl. (3) Coat the sticks by dipping them in the egg and then in the bread crumbs. The coating on the first stick should be fairly dry when you finish the last stick. Repeat with another dip in the egg and then in the bread crumbs. (4) Deep-fry the coated sticks in oil for about 3 to 4 minutes until the coating is cooked. Fry in batches, keeping the fin- ished ones warm in the oven. (5) Serve with chilled marinara sauce or salsa. NOTES Use your imagination when choosing spices. The spices listed here are just a suggestion. Be careful when frying, as some sticks split open when they are done, leaving lots of cheese in your frying oil. You may need more egg or bread crumbs, depending on how many sticks you have and how thick you coat them. RATING _D_i_f_f_i_c_u_l_t_y: moderate (frying skill required). _T_i_m_e: 10 minutes prepara- tion, 5 minutes cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. 684 5 Mar 87 MOZZ-FRIED USENET Cookbook CONTRIBUTOR Robin Harris Foster AT&T Information Systems, Lincroft N.J. mtuxo!rfoster Path: decwrl!recipes From: stephenw@murdu.oz (Stephen Withers) Newsgroups: mod.recipes Subject: RECIPE: Muesli Message-ID: <7337@decwrl.DEC.COM> Date: 2 Jan 87 04:46:35 GMT Sender: recipes@decwrl.DEC.COM Organization: Melbourne University, Victoria, Australia Lines: 48 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 685 MUESLI-1(B) 22 Oct 86 USENET Cookbook MUESLI MUESLI-1 - cold, enriched porridge The trouble with buying packaged muesli is that it generally contains salt and sugar, often in larger quantities than you might choose for yourself. Making your own muesli is quick and easy, and you can change the ingredients and alter the proportions to suit yourself. After a few experiments, I've settled on this recipe: INGREDIENTS (2 liters) 250 g _r_o_l_l_e_d _o_a_t_s 100 g _a_s_s_o_r_t_e_d _d_r_i_e_d _f_r_u_i_t 50 g _b_r_a_n 50 g _s_e_s_a_m_e _s_e_e_d_s 75 g _n_u_t_s 100 g _s_h_e_l_l_e_d _s_u_n_f_l_o_w_e_r _s_e_e_d_s 60 g _b_a_n_a_n_a _c_h_i_p_s PROCEDURE (1) Mix all ingredients together. (2) Serve (about 5 heaped dessert spoons seems about the right amount) with milk, cream, yoghurt, or whatever you like on breakfast cereal. I've heard that fruit juice is an alterna- tive, but I haven't tried it. NOTES Use your own choice of dried fruits. I like to cut 4 or 5 pieces of dried apricot into slivers, making up the balance with sultanas or raisins. I generally use unsalted peanuts, but I'm sure most nuts would be fine (how about almonds?). One word of warning: if you use quick- cooking oats instead of rolled oats, the result is decidedly mushy. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes. _P_r_e_c_i_s_i_o_n: No need to measure. CONTRIBUTOR Stephen Withers University of Melbourne, Parkville, Victoria, Australia stephenw@murdu.oz Path: decwrl!recipes From: peterm@cadvax.oz (Peter C. Maxwell) Newsgroups: mod.recipes Subject: RECIPE: Kylie's muesli bars Message-ID: <7335@decwrl.DEC.COM> Date: 2 Jan 87 04:45:37 GMT Sender: recipes@decwrl.DEC.COM Organization: University of New South Wales, Sydney, Australia Lines: 57 686 22 Oct 86 MUESLI-1 USENET Cookbook Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 687 MUESLI-BARS(A) 23 Sep 86 USENET Cookbook KYLIE'S MUESLI BARS MUESLI-BARS - Delicious and nourishing bars for hiking or home This is a recipe that my daughter, Kylie, has perfected, starting from one published in some magazine. They are ideal to use as trail bars, being both filling and full of energy, but are also perfect as snacks at home or work. When on a hard bushwalk, eating these is a real highlight of my day. INGREDIENTS (Makes 15) 80 g _r_o_l_l_e_d _o_a_t_s 100 g _c_r_u_s_h_e_d _c_o_r_n_f_l_a_k_e_s 75 g _d_e_s_s_i_c_a_t_e_d _c_o_c_o_n_u_t 400 g _m_i_x_e_d _d_r_i_e_d _f_r_u_i_t 25 g _f_u_l_l _c_r_e_a_m _m_i_l_k _p_o_w_d_e_r 100 g _b_u_t_t_e_r 100 g _p_a_c_k_e_d _b_r_o_w_n _s_u_g_a_r 120 ml _h_o_n_e_y 100 g _p_e_a_n_u_t _b_u_t_t_e_r PROCEDURE (1) Mix the oats, cornflakes, coconut, dried fruit and milk powder together in a big bowl. (2) Simmer butter, sugar, honey and peanut butter together for 3 minutes, or microwave on high for 4 minutes (from cold), stir- ring every minute. (3) Pour sauce into dry mixture and mix well. (4) Press into a biscuit tray and put in refrigerator until cold. Cut when cold. NOTES The bars are best kept in the refrigerator, although it's by no means essential. They soften in the heat but don't disintegrate. Any other cereal crumbs can be combined with cornflakes to make up the 3 cups. It's a good way to use up those otherwise annoying scraps. If too much powdery stuff goes in, the bars can be somewhat dense. Using Rice Bubbles (Rice Krispies) gives a lighter texture. Dessicated coconut is best, as shredded coconut is too course. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. 688 23 Sep 86 MUESLI-BARS USENET Cookbook CONTRIBUTOR Peter C. Maxwell Dept. of Comp. Sci., University of New South Wales, Sydney, Australia peterm%cadvax.oz@seismo.css.gov Path: decwrl!recipes From: ambar@ATHENA.MIT.EDU (Jean Marie Diaz) Newsgroups: alt.gourmand Subject: RECIPE: Blueberry muffins Message-ID: <11649@decwrl.DEC.COM> Date: 11 Sep 87 03:10:27 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: MIT, Cambridge, Massachusetts, USA Lines: 68 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 689 MUFFINS-1(B) 27 Mar 87 USENET Cookbook BLUEBERRY MUFFINS MUFFINS-1 - Award-winning blueberry muffins These muffins won a blue ribbon during the years that I was eligible for the Dade County (Miami, Forida) Youth Fair. I think this particular recipe came originally from the _B_e_t_t_e_r _H_o_m_e_s _a_n_d _G_a_r_d_e_n_s _C_o_o_k_b_o_o_k, but I could be wrong. INGREDIENTS (Makes 12 muffins) 180 g _f_l_o_u_r 70 g _s_u_g_a_r 12 ml _b_a_k_i_n_g _p_o_w_d_e_r 4 ml _s_a_l_t 1 _e_g_g beaten 180 ml _m_i_l_k 80 ml _c_o_o_k_i_n_g _o_i_l 120 g _b_l_u_e_b_e_r_r_i_e_s 5 ml _l_e_m_o_n _p_e_e_l (optional) PROCEDURE (1) Preheat oven to 200 deg. C. Stir together the flour, sugar, baking powder, and salt. Make a well in the center. (2) In a separate bowl, combine the egg, milk, and oil. (3) Add egg mixture, all at once, to the flour mixture. Stir just until moistened. Yes, the batter _s_h_o_u_l_d be lumpy. (If you try to stir all the lumps out, your muffins will be very tough.) (4) Carefully fold in blueberries and optional lemon peel. (5) Grease muffin cups, or line with paper bake cups; fill each 2/3 full. (6) Bake at 200 deg. C for 20-25 minutes, or until golden brown. Remove from pans; serve warm with butter. NOTES The less you stir once you've combined the two mixtures, the better your muffins will be. (To a point-but overmixing is much more common than undermixing.) Frozen blueberries work fine, if you can't get hold of fresh berries. I'm sure other kinds of fruit will work fine, too, but I haven't tried them. RATING _D_i_f_f_i_c_u_l_t_y: moderate (proper mixing technique required). _T_i_m_e: 10 minutes preparation, 25 minutes baking. _P_r_e_c_i_s_i_o_n: measure the ingredients. 690 27 Mar 87 MUFFINS-1 USENET Cookbook CONTRIBUTOR Jean Marie Diaz Massachusetts Institute of Technology, Cambridge, Mass., USA ambar@athena.mit.edu Path: decwrl!recipes From: chen@decwrl.dec.com (Brad Chen) Newsgroups: alt.gourmand Subject: RECIPE: Bran muffins Message-ID: <12111@decwrl.DEC.COM> Date: 6 Nov 87 06:16:42 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: DEC Western Research Lab, Palo Alto, Calif., USA Lines: 72 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 691 MUFFINS-2(B) 17 Aug 87 USENET Cookbook BRAN MUFFINS MUFFINS-2 - Very rich and moist muffins with bran, raisins, nuts, and dates I experimented a lot to find the ultimate bran muffin recipe. I started with a recipe from the _B_e_t_t_y _C_r_o_c_k_e_r _C_o_o_k_b_o_o_k, but I've changed it enough that I'm willing to take all the credit for it. INGREDIENTS (12 large muffins) 1 _e_g_g 420 ml _c_r_e_a_m 180 ml _v_e_g_e_t_a_b_l_e _o_i_l 60 g _w_h_e_a_t _b_r_a_n 15 ml _b_a_k_i_n_g _p_o_w_d_e_r 5 ml _s_a_l_t 250 ml _d_a_r_k _m_o_l_a_s_s_e_s 100 g _w_h_o_l_e _w_h_e_a_t _f_l_o_u_r 120 g _r_i_c_e _f_l_o_u_r 30 g _u_n_c_o_o_k_e_d _o_a_t_m_e_a_l 100 g _c_h_o_p_p_e_d _n_u_t_s 100 g _r_a_i_s_i_n_s 100 g _c_h_o_p_p_e_d _d_a_t_e_s PROCEDURE (1) Preheat the oven to 175 deg. C. Grease the bottoms of your muffin pan. Chop the nuts and dates. (2) Beat the egg, then add to it cream and oil. Mix this together well, then mix in the bran and let it sit there and absorb liquid for about five minutes. (3) In another large bowl measure and slightly blend the wheat and rice flour and the oatmeal. (4) Now that it's been about five minutes, add the baking powder, salt, and molasses to the soaking bran and mix thoroughly. (5) Dump the bran mixture into the flour mixture and blend a bit, then fold in the nuts, raisins, and dates. Try not to mix too much because overmixing can degrade the texture of the muf- fins. (6) Fill muffin tins about to the top and bake at 175 deg. C for about 25 minutes. NOTES You can use milk instead of cream, but the muffins will not be as rich and moist. 692 17 Aug 87 MUFFINS-2 USENET Cookbook Using 1/3 hazelnuts and 2/3 walnuts adds a distinctive flavor. I like to let the batter sit in the refrigerator for a while (a few hours to overnight) before I bake it. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 15 minutes preparation, 30 minutes baking and cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Brad Chen DEC Western Research Laboratory, Palo Alto, Calif., USA chen@decwrl.dec.com Path: decwrl!recipes From: jpo@nottingham.uk (Julian Onions) Newsgroups: mod.recipes Subject: RECIPE: Easy mushroom soup Message-ID: <5986@decwrl.DEC.COM> Date: 17 Oct 86 03:33:30 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Nottingham, UK Lines: 53 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 693 MUSHROOM-SOUP(SP) 26 May 86 USENET Cookbook MUSHROOM SOUP MUSHROOM-SOUP - Quick and easy mushroom soup This is based on a recipe my sister got from her high school cookery class. It's easy to make whilst constructing a more involved main course. INGREDIENTS (Serves 4-6) 250 g _m_u_s_h_r_o_o_m_s 600 ml _m_i_l_k 1 _s_t_o_c_k _c_u_b_e (beef or chicken) 25 g _b_u_t_t_e_r 30 ml _f_l_o_u_r 30 ml _l_e_m_o_n _j_u_i_c_e _s_a_l_t, _w_h_i_t_e _p_e_p_p_e_r PROCEDURE (1) Wash mushrooms and cut into slices. (2) Melt butter over medium heat. (3) Fry the mushrooms for about 2 minutes or so. (4) Stir in flour to form a thickish paste. (5) Gradually stir in the milk and stock while heating. (6) Add the lemon juice and seasoning, bring to the boil. (7) Simmer for about 10 minutes (or longer if you want). NOTES My sister insists on using a chicken stock cube, but I prefer beef. Chicken gives you a lighter colour, but I prefer the darker colour given by the beef. (Of course, real stock is better, but takes time to prepare) RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Julian Onions University of Nottingham, Nottingham, UK. jpo@cs.nott.ac.uk Path: decwrl!recipes From: horton@harvard.HARVARD.EDU (Nike Horton) Newsgroups: alt.gourmand Subject: RECIPE: Paprika mushroom soup Message-ID: <10475@decwrl.DEC.COM> 694 26 May 86 MUSHROOM-SOUP USENET Cookbook Date: 20 Jun 87 05:17:07 GMT Sender: recipes@decwrl.DEC.COM Organization: Aiken Lab, Harvard University, Cambridge, Massachusetts, USA Lines: 63 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 695 MUSHROOM-SOUP2(M) 14 Jan 87 USENET Cookbook PAPRIKA MUSHROOM SOUP MUSHROOM-SOUP2 - A rich dill, paprika and mushroom soup I first saw this at ``Old Wives Tale'', a restaurant in Portland Oregon. The waiter there said that this had been on the menu every day for a year, and highly recommended it. The soup was delicious. I was pleasantly surprised to find a recipe for it in Molly Katzen's _M_o_o_s_e_w_o_o_d _C_o_o_k_b_o_o_k. INGREDIENTS (Serves 3-4) 350 g _m_u_s_h_r_o_o_m_s, cleaned and sliced 300 g _c_h_o_p_p_e_d _o_n_i_o_n 1 _g_a_r_l_i_c _c_l_o_v_e, crushed 50 g _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 50 ml _f_l_o_u_r 25 cl _m_i_l_k 10 ml _d_i_l_l _w_e_e_d 15 ml _H_u_n_g_a_r_i_a_n _p_a_p_r_i_k_a 15 ml _t_a_m_a_r_i _b_l_a_c_k _p_e_p_p_e_r, to taste _s_a_l_t, to taste 10 ml _l_e_m_o_n _j_u_i_c_e 5 dl _v_e_g_e_t_a_b_l_e _s_t_o_c_k _o_r _w_a_t_e_r 10 g _f_r_e_s_h _p_a_r_s_l_e_y 12 cl _s_o_u_r _c_r_e_a_m PROCEDURE (1) Saut'e onions in large pot with half the butter for 5 minutes. Add mushrooms and crushed garlic along with dill, paprika, stock, and tamari. Simmer covered for 15 minutes. (2) In a saucepan, melt butter over medium heat and stir in flour. Whisk while heating for 2 minutes, then add milk. Stir often for 10 minutes or until thick. (3) Combine mushroom mixture with sauce and simmer for 15 minutes. Add sour cream. (4) Add lemon juice and salt and pepper to taste before serving. Top with chopped parsley. NOTES Tamari is a kind of soy sauce; if you can't find it, you can use ordi- nary soy sauce. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 1 hour. _P_r_e_c_i_s_i_o_n: approximate measurement OK. 696 14 Jan 87 MUSHROOM-SOUP2 USENET Cookbook CONTRIBUTOR Nicholas Horton Aiken Computation Lab, Harvard University, Cambridge, Massachusetts, USA horton@harvard.harvard.edu Path: decwrl!recipes From: michael@smokey.ua.oz.au (Michael Oudshoorn) Newsgroups: alt.gourmand Subject: RECIPE: Mushroom soup Message-ID: <12297@decwrl.DEC.COM> Date: 22 Jan 88 06:15:51 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Dept. of Computer Sci., Uni. of Adelaide, South Australia Lines: 45 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 697 MUSHROOM-SOUP3(S) 29 Oct 87 USENET Cookbook MUSHROOM SOUP MUSHROOM-SOUP3 - Mushroom soup with whisky This is my family's favourite mushroom soup recipe. The recipe origi- nally came from a small booklet produced by Carnation. INGREDIENTS (serves 6) 350 g _s_l_i_c_e_d _m_u_s_h_r_o_o_m_s 2 _l_a_r_g_e _o_n_i_o_n_s, chopped 15 ml _F_r_e_n_c_h _m_u_s_t_a_r_d 1 liter _b_e_e_f _s_t_o_c_k 150 g _s_l_i_c_e_d _l_e_g _h_a_m 375 ml _e_v_a_p_o_r_a_t_e_d _m_i_l_k 30 ml _w_h_i_s_k_y 5 ml _l_e_m_o_n _j_u_i_c_e PROCEDURE (1) Place the mushrooms, onions, mustard and stock in a saucepan and simmer gently for 20 minutes. Save a few mushroom slices for decoration later. (2) Add the remaining ingredients, except for the lemon juice. (3) Heat through, but do not boil. (4) Garnish with a few slices of mushroom (saved from before) and a squeeze of lemon juice. Serve. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Michael Oudshoorn Dept. of Computer Science, University of Adelaide, South Australia mjo@uacomsci.ua.oz Path: decwrl!recipes From: dave@viper.uucp (David Messer) Newsgroups: alt.gourmand Subject: RECIPE: Countess's mushrooms Message-ID: <11167@decwrl.DEC.COM> Date: 31 Jul 87 06:07:47 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Lynx Data Systems, Minneapolis, Minnesota USA Lines: 61 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust 698 29 Oct 87 MUSHROOM-SOUP3 USENET Cookbook Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 699 MUSHROOMS-1(MV) 23 Feb 87 USENET Cookbook THE COUNTESS'S MUSHROOMS MUSHROOMS-1 - A rich treat for mushroom lovers This recipe originated in _K_e_n _K_e_l_l_y _C_o_o_k_s, and is presented with only minor additions and changes. INGREDIENTS (serves 2 gluttons) 500 g _f_r_e_s_h _m_u_s_h_r_o_o_m_s sliced 60 g _b_u_t_t_e_r 30 ml _f_l_o_u_r 10 ml _b_r_o_t_h 35 cl _s_o_u_r _c_r_e_a_m 30 ml _l_e_m_o_n _j_u_i_c_e 5 ml _g_a_r_l_i_c _p_o_w_d_e_r 10 ml _o_n_i_o_n _p_o_w_d_e_r 2.5 ml _n_u_t_m_e_g 2.5 ml _t_a_r_r_a_g_o_n 1 ml _c_u_r_r_y _p_o_w_d_e_r 2.5 ml _b_l_a_c_k _p_e_p_p_e_r, fresh ground 1 ml _s_a_l_t (or to taste) PROCEDURE (1) In a large frypan, melt the butter. Saut'e mushrooms in butter until tender (about 5 minutes). (2) Mix flour and chicken base together. Sprinkle over mushrooms. Cook one more minute, stirring. (3) Add sour cream, lemon juice, and all seasonings. Cook 2 to 3 minutes more, stirring. NOTES We use chicken broth or chicken bouillon. If you use a vegetable broth this is a vegetarian dish. If you can resist digging in right away, cook this ahead of time to give the flavors a chance to mellow. At serving time, rewarm carefully over low heat. This is wonderful as a main dish served over rice, noodles or fettucini Alfredo. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 10 minutes cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Kathy Marschall Submitted for her by David Messer. Lynx Data Systems, Minneapolis, Minnesota, USA dave@viper.UUCP {amdahl,ihnp4,rutgers}!{dayton,meccts}!viper!dave Path: decwrl!recipes 700 23 Feb 87 MUSHROOMS-1 USENET Cookbook From: pjc2@nvuxb.uucp (Pat Carstensen) Newsgroups: mod.recipes Subject: RECIPE: Muskrat in tomato sauce Message-ID: <8989@decwrl.DEC.COM> Date: 1 Apr 87 19:54:45 GMT Sender: recipes@decwrl.DEC.COM Organization: Bell Communications Research, Red Bank, New Jersey, USA Lines: 71 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 701 MUSKRAT-1(M) 1 Apr 87 USENET Cookbook FRED'S MUSKRAT MUSKRAT-1 - Muskrat roasted in tomato sauce In northwestern Ohio and downriver Detroit, we have ``muskrat suppers'' in the winter, sponsored by churches and volunteer fire departments to raise money, rather the way other people have chicken and ham dinners. This recipe comes from Fred Witty, via the cookbook put out by my parents' church. Legend has it that during the depression, the Bishop of Detroit declared muskrats to be fish (since they live in the water), so they could be eaten by Catholics on Fridays. INGREDIENTS (Serves 4) 3-4 _m_u_s_k_r_a_t_s (all fat and glands removed) 250 g _b_a_c_o_n 1/2 bunch _c_e_l_e_r_y, chopped 4 _o_n_i_o_n_s, chopped 250 g _o_l_e_o 2.5 ml _c_a_y_e_n_n_e _p_e_p_p_e_r _s_a_l_t _p_e_p_p_e_r 600 ml _c_a_n_n_e_d _t_o_m_a_t_o _s_o_u_p (2 standard cans) PROCEDURE (1) Saut'e bacon, celery, onions, oleo, and cayenne pepper together for 10 minutes. (2) Put rats in bottom of a pan you can cover tightly (my mother makes a double batch and uses the roaster she cooks turkey in). (3) Pour saut'eed mixture over the rats, and then cover with tomato soup. (Don't add water to the soup.) (4) Bake, covered, for 21/2 hours at 175 deg. C or until done. NOTES Muskrats are small rodents that live in swamp and build beaver-like houses out of cat-tails and mud. In New Jersey and Ohio, at least, they are trapped for their fur; I suspect that knowing a trapper is the only way you can get muskrats. The recipe book I have has a recipe for muskrats for a crowd, that (for 20 rats) uses the above ingredients (but quantities unspecified, except it only uses 100 g oleo), plus chopped green and red peppers, garlic salt, 5 bouillon cubes, and 3 bay leaves. Around Detroit, muskrats are cooked with cabbage and potatoes, and some folks at home roast them with apples and onions. 702 1 Apr 87 MUSKRAT-1 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy once you have the muskrats. _T_i_m_e: 30 minutes prepara- tion, 3 hours cooking. _P_r_e_c_i_s_i_o_n: count the muskrats. CONTRIBUTOR Pat Carstensen Bell Communications Research, Inc., Red Bank, New Jersey, USA nvuxa!nvuxb!pjc2 Path: decwrl!recipes From: nemo@rochester (Richard Newman-Wolfe) Newsgroups: alt.gourmand Subject: RECIPE: Mustard greens Message-ID: <12336@decwrl.DEC.COM> Date: 12 Feb 88 06:17:40 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Rochester, Computer Science Dept Lines: 56 Approved: reid@decwrl.UUCP Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 703 MUSTARD-GREENS(V) 18 Oct 84 USENET Cookbook MUSTARD GREENS MUSTARD-GREENS - Cooked mustard greens with bacon and onion Lucky you! Down home mustard greens! INGREDIENTS (Serves 6) 450 g _m_u_s_t_a_r_d _g_r_e_e_n_s 220 g _b_a_c_o_n 1 _y_e_l_l_o_w _o_n_i_o_n 2.5 ml _p_e_p_p_e_r, or to taste 30 ml _v_i_n_e_g_a_r, or to taste PROCEDURE (1) Wash the greens carefully about 5 times (like spinach, they can hide an incredible amount of grit) by soaking, then swish- ing in the water, then shaking out above the water and check- ing for dirt in the water. Repeat until there has been no grit twice. (2) Now, a hand-sized clump at a time, slice into thin strips (1 cm wide is fine). (3) Cook the bacon in a deep dish to render the fat. (4) Remove the bacon and saut'e the onion slices until they are just beginning to turn brown. Add the sliced greens and stir over medium heat until they wilt, then add the reserved bacon and cover the dish. (4) When cooked, add pepper and vinegar, then serve. NOTES How long you allow mustard greens to cook is a matter of taste. Tradi- tionally, they are cooked to death (in excess of an hour). I prefer them cooked for about 10-15 minutes after wilting. It is not usually neces- sary to add water, but do not allow them to dry out. There should be some ``pot liquor'' in the bottom when you're done, which people nor- mally fight over. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Richard Newman-Wolfe (nemo@rochester) University of Rochester Computer Science Department (pass the cornbread and the field peas, please) Path: decwrl!recipes From: bhayes@glacier.stanford.edu (Barry Hayes) Newsgroups: mod.recipes 704 18 Oct 84 MUSTARD-GREENS USENET Cookbook Subject: RECIPE: Nanaimo bars I Message-ID: <8594@decwrl.DEC.COM> Date: 13 Mar 87 04:15:39 GMT Sender: recipes@decwrl.DEC.COM Organization: Stanford University, Stanford, California, USA Lines: 55 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 705 NANAIMO-BARS-1(D) 19 Dec 86 USENET Cookbook NANAIMO BARS I NANAIMO-BARS-1 - A Favorite Canadian sweet This comes from a page in an obscure magazine called something like _C_a_n_a_d_i_a_n _H_o_m_e_m_a_k_e_r, by way of a Canadian friend, Steve Deering. This is a traditional Canadian sweet, much loved and admired. The origin of the recipe seems to be lost in the mists of time, though everyone seems to agree that it comes from the town of Nanaimo, in British Columbia. INGREDIENTS (2 dozen) 120 g _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 50 g _w_h_i_t_e _s_u_g_a_r 1 _e_g_g 30 g _c_o_c_o_a 180 g _G_r_a_h_a_m _w_a_f_e_r _c_r_u_m_b_s 70 g _c_o_c_o_n_u_t 60 g _c_h_o_p_p_e_d _n_u_t_s 60 g _b_u_t_t_e_r 50 ml _m_i_l_k 30 ml _v_a_n_i_l_l_a _c_u_s_t_a_r_d _p_o_w_d_e_r (or pudding powder) 250 g _s_i_f_t_e_d _i_c_i_n_g _s_u_g_a_r 4 squares _s_e_m_i_s_w_e_e_t _c_h_o_c_o_l_a_t_e 5 ml _b_u_t_t_e_r PROCEDURE (1) Mix the 1/2 cup butter, white sugar, egg, and cocoa. Set over boiling water and stir until mixture resembles a custard. (2) Combine crumbs, coconut, and nuts. Combine with the butter/sugar mixture, blending well. Spread and press tightly into a 22x22 cm pan. (3) Cream the 1/4 cup butter, milk, custard powder, and icing sugar. Spread over mixture in pan. Melt the chocolate over hot water; add butter and blend well. Spread over the icing. Let set. Chill and keep refrigerated. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes preparation, several hours chilling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Barry Hayes Stanford University, Stanford, California, USA bhayes@glacier.stanford.edu decwrl!glacier.stanford.edu!bhayes Path: decwrl!reid From: steve@alberta.uucp (Steve Sutphen) Newsgroups: mod.recipes Subject: RECIPE: Nanaimo bars II Message-ID: <8679@decwrl.DEC.COM> 706 19 Dec 86 NANAIMO-BARS-1 USENET Cookbook Date: 20 Mar 87 03:53:54 GMT Sender: reid@decwrl.DEC.COM Organization: University of Alberta, Edmonton, Alberta, Canada Lines: 69 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 707 NANAIMO-BARS-2(D) 11 Jan 87 USENET Cookbook NAINAIMO BARS II NANAIMO-BARS-2 - No-bake 3-layer (chocolate covered) bars Nanaimo bars are a traditional Canadian dessert, though nobody is cer- tain where the tradition came from. Laura Secord is a Canadian candy company; their cook book says this about the origin of these fattening delicacies: ``A version of these no-bake bars developed in the Canadian kitchens of a well-known food company, was christened by them "Nanaimo bars" after the city of that name on Vancouver Island. Nanaimo (from sne-ny-mo, a local Indian term for a loose confederation of five bands) started as a Hudson Bay Trading Post in 1849.'' INGREDIENTS (Makes 20) CRUST 120 g _b_u_t_t_e_r 50 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 40 g _c_o_c_o_a 1 _e_g_g 5 ml _v_a_n_i_l_l_a 150 g _f_i_n_e _G_r_a_h_a_m _w_a_f_e_r _c_r_u_m_b_s 75 g _d_e_s_i_c_c_a_t_e_d _c_o_c_o_n_u_t 60 g _c_h_o_p_p_e_d _w_a_l_n_u_t_s CREAMY CENTER 50 g _b_u_t_t_e_r 250 g _s_i_f_t_e_d _i_c_i_n_g _s_u_g_a_r 1 _e_g_g CHOCOLATE TOPPING 120 g _s_e_m_i-_s_w_e_e_t _c_h_o_c_o_l_a_t_e 15 g _b_u_t_t_e_r PROCEDURE (CRUST) (1) Grease a 22-cm square cake pan. (2) In a sauce pan combine the butter, sugar, cocoa, egg, and vanilla. Cook over medium heat stirring constantly, until smooth and slightly thickened. (3) Stir in the remaining crust ingredients and press into prepared pan. (4) Make the creamy center: cream the butter and gradually beat in icing sugar and egg. Spread over crumb mixture and chill for about 15 minutes. (5) Make the chocolate topping: melt the chocolate and butter together over hot water or in a microwave, being careful not 708 11 Jan 87 NANAIMO-BARS-2 USENET Cookbook to burn. Spread on top of the previous parts. (6) Chill until set. Cut into squares with a sharp knife. RATING _D_i_f_f_i_c_u_l_t_y: Easy. _T_i_m_e: 1 hour preparation, several hours chilling. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Steven Sutphen University of Alberta, Edmonton, Alberta, Canada Steve@alberta.uucp Path: decwrl!recipes From: stern@tilt (Hal Stern) Newsgroups: mod.recipes Subject: RECIPE: Noodle kugel Message-ID: <2607@decwrl.DEC.COM> Date: 27 Apr 86 02:42:30 GMT Sender: recipes@decwrl.DEC.COM Organization: Princeton University Computer Science Dept. Lines: 71 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 709 NOODLE-KUGEL(M) 21 Jan 86 USENET Cookbook MOM STERN'S NOODLE KUGEL NOODLE-KUGEL - Egg noodles, raisins, cinnamon, and apples INGREDIENTS (Serves 12) 6 _e_g_g_s 280 g _s_u_g_a_r 15 ml _b_a_k_i_n_g _p_o_w_d_e_r 15 ml _v_a_n_i_l_l_a 100 g _r_a_i_s_i_n_s (1 small box) 4 _a_p_p_l_e_s 450 g _w_i_d_e _e_g_g _n_o_o_d_l_e_s (one box) 100 g _b_u_t_t_e_r (1 stick) _c_i_n_a_m_m_o_n (for top) PROCEDURE (1) Peel the apples and and slice them into small wedges. (2) Beat the eggs until they are foamy, add the sugar gradually and beat well. (3) Cook the noodles according to package directions. Drain. (4) Melt the butter in a 20cmx30cm metal baking pan. Swirl it around to coat the pan, and then pour the excess butter into the egg mixture. (5) Add baking powder and vanilla to egg mixture, mix well, and then slowly add drained noodles, apples and raisins. Mix thoroughly until all the noodles have been coated and look gooey. (6) Pour the egg/noodle mixture into the metal pan, top with cinammon if you desire, and bake at 220 deg. C for about 45 minutes to an hour, or until the top looks a little brown and crispy. The kugel should feel springy to the touch and not be ``wet''. (7) Let cool, cut into squares, and serve. NOTES I use Muller's egg noodles. This feeds about 12 very hungry people (knoshers, as we call them) or 16 normal ones. What you don't eat right away you can wrap in aluminum foil and freeze for a month or two. If it's too sweet for your taste, you can use peaches or other fruit instead of the raisins. Warning: this stuff sits very heavy in the ol' stomach, so don't try to eat more than 2 pieces in a 24-hour period. 710 21 Jan 86 NOODLE-KUGEL USENET Cookbook Don't thank me, thank my mom. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 20 minutes preparation, 1 hour bak- ing, 1/2 hour cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR From stern@tilt.FUN --hal stern, princeton university computer science dept. { allegra, seismo, ihnp4 }!princeton!flakey!stern Path: decwrl!recipes From: susan@sftig (Susan Eisen) Newsgroups: mod.recipes Subject: RECIPE: Aunt Mildred's Noodle Kugel Message-ID: <3468@decwrl.DEC.COM> Date: 6 Jun 86 03:36:19 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T Bell Laboratories, Summit NJ Lines: 55 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 711 NOODLE-KUGEL-2(MV) 11 Feb 86 USENET Cookbook AUNT MILDRED'S NOODLE KUGEL NOODLE-KUGEL-2 - Noodle kugel using uncooked noodles This recipe is interesting because you don't cook the noodles first. INGREDIENTS (Serves 6) 100 g _b_u_t_t_e_r 220 g _n_o_o_d_l_e_s, uncooked 3 _e_g_g_s, beaten 100 g _c_o_t_t_a_g_e _c_h_e_e_s_e 500 ml _m_i_l_k 65 g _s_u_g_a_r 7.5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 350 g _c_r_u_s_h_e_d _p_i_n_e_a_p_p_l_e _w_i_t_h _j_u_i_c_e _c_o_r_n_f_l_a_k_e _c_r_u_m_b_s, to top PROCEDURE (1) Melt butter in a 22x33 pan. (2) Add noodles. (3) Combine remaining ingredients, except crumbs, spread evenly over noodles. (4) Top with crumbs. (5) Bake at 175 deg. C for about an hour. NOTES This recipe is very simple, but it does taste a little pastier than recipes that require the noodles to be cooked first. It also comes out very flatxmost of the kugel recipes I've made in the past use twice as many noodles in the same size pan. I found that some of the things can be increased, i.e., add more noodles, more pineapple, more cottage cheese. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 1 hour cooking. _P_r_e_c_i_- _s_i_o_n: no need to measure. CONTRIBUTOR susan@sftig.UUCP (S.Eisen) AT&T Bell Laboratories, Summit, NJ Path: decwrl!recipes From: syd@dsinc.uucp (Syd Weinstein) Newsgroups: alt.gourmand Subject: RECIPE: Sweet noodle pudding Message-ID: <14252@decwrl.DEC.COM> Date: 29 Jul 88 05:31:56 GMT Sender: recipes@decwrl.DEC.COM 712 11 Feb 86 NOODLE-KUGEL-2 USENET Cookbook Distribution: alt Organization: Datacomp Systems, Inc., Huntingdon Valley, Pennsylvania, USA Lines: 48 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 713 NOODLE-KUGEL-3(V) 4 Feb 88 USENET Cookbook NOODLE PUDDING NOODLE-KUGEL-3 - A sweet egg noodle kugel INGREDIENTS (Serves 8) 500 g _c_o_o_k_e_d _e_g_g _n_o_o_d_l_e_s (1 package) 500 ml _s_o_u_r _c_r_e_a_m 100 g _c_r_e_a_m _c_h_e_e_s_e 100 g _s_u_g_a_r 5 ml _l_e_m_o_n _j_u_i_c_e 15 ml _b_u_t_t_e_r 2 ml _v_a_n_i_l_l_a _o_r _t_o _t_a_s_t_e 2 _e_g_g_s PROCEDURE (1) Cook the noodles the full time shown on the package for serv- ing. Our packages here usually give a time for casseroles and a time for serving. (2) Drain the noodles, place them in an oven-safe casserole and allow the butter to melt on them. Stir to mix the butter. (3) Beat all the remaining ingredients and add to the cooked noo- dles. (4) Bake uncovered at 175 deg. C for one hour. The top should be golden brown. NOTES I usually add more vanilla, but this is the original recipe I took from my mother. If you like a soupier noodle pudding, increase the sour cream and cream cheese. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 1 hour baking. _P_r_e_c_i_- _s_i_o_n: Approximate measurement ok. CONTRIBUTOR Syd Weinstein Datacomp Systems, Inc., Huntingdon Valley, Pennsylvania, USA {allegra, bellcore, bpa, vu-vlsi}!dsinc!syd Path: decwrl!recipes From: rhorn@infinet.UUCP (Rob Horn) Newsgroups: mod.recipes Subject: RECIPE: Hot cold noodles Message-ID: <6274@decwrl.DEC.COM> Date: 7 Nov 86 05:39:05 GMT Sender: recipes@decwrl.DEC.COM Organization: Infinet, North Andover, Massachusetts, USA Lines: 56 Approved: reid@decwrl.UUCP 714 4 Feb 88 NOODLE-KUGEL-3 USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 715 NOODLES-SPICY(B) 1 Aug 86 USENET Cookbook HOT SPICY COLD NOODLES NOODLES-SPICY - Easy spicy-hot cold noodles for summer This recipe is an easy prepare-ahead dish for a hot summer day. It makes a good barbecue side dish for all of us who are tired of potato salads. INGREDIENTS (serves 4-6) 500 g _f_r_e_s_h _C_h_i_n_e_s_e _n_o_o_d_l_e_s 4 _s_c_a_l_l_i_o_n_s (or green onions), chopped 10 ml _c_h_i_l_i _o_i_l 10 ml _s_e_s_a_m_e _s_e_e_d _o_i_l 30 ml _v_i_n_e_g_a_r 30 ml _s_u_g_a_r 7.5 ml _s_a_l_t 2.5 ml _b_l_a_c_k _p_e_p_p_e_r (fresh ground) 5 ml _M_S_G (optional) 2 _f_r_e_s_h _r_e_d _p_e_p_p_e_r_s chopped. PROCEDURE (1) Cook the noodles in boiling water for 3 minutes, then drain. Rinse them in cold water until they are cool, then set aside to drain. (2) Make the sauce by mixing together all of the other ingredients. (3) Heat 50 ml oil in a wok. When it is hot, pour in the sauce mixture, and then the noodles. Stir well to cover the noodles with sauce, then remove and cool. NOTES You can serve this dish warm if you want, but it is better when cold. It is a good dish to prepare the previous day and leave in the refri- gerator overnight. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes to prepare, 2 or more hours chil- ling. _P_r_e_c_i_s_i_o_n: No need to measure. CONTRIBUTOR Rob Horn Infinet, North Andover, Massachusetts, USA {decvax,seismo!harvard}!wanginst!infinet!rhorn Path: decwrl!recipes From: gamiddleton@watmath.uucp (Guy Middleton) Newsgroups: alt.gourmand Subject: RECIPE: Butterscotch oat squares Message-ID: <11599@decwrl.DEC.COM> Date: 4 Sep 87 03:10:22 GMT 716 1 Aug 86 NOODLES-SPICY USENET Cookbook Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Waterloo, Waterloo, Ontario, Canada Lines: 42 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 717 OAT-SQUARES(C) 10 Mar 87 USENET Cookbook BUTTERSCOTCH OAT SQUARES OAT-SQUARES - Easy butterscotch oatmeal pan cookies The easiest cookies (actually cookie-like objects) to make. My mother makes these, I don't know where the recipe is from. INGREDIENTS (makes 30-40) 150 g _q_u_i_c_k _o_r _i_n_s_t_a_n_t _o_a_t_s 200 g _b_r_o_w_n _s_u_g_a_r (_p_a_c_k_e_d) 100 g _m_e_l_t_e_d _b_u_t_t_e_r 2.5 ml _v_a_n_i_l_l_a PROCEDURE (1) Mix oats and brown sugar, mix in butter and vanilla. (2) Divide mixture evenly in 2 ungreased 20-cm square pans, spread evenly. Bake at 190 deg. C for about 10 minutes or until it looks golden-brown. Squares will be soft, but will harden when cool. (3) Allow to cool for 5 minutes, then mark in squares with a sharp knife. Loosen edges and allow to cool before removing from pans. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 15 minutes cooking and cooling. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Guy Middleton University of Waterloo, Waterloo, Ont. gamiddleton@watmath Path: decwrl!recipes From: breid@spock.uucp (Betty Reid) Newsgroups: mod.recipes Subject: RECIPE: Oatmeal bars Message-ID: <6083@decwrl.DEC.COM> Date: 24 Oct 86 03:36:09 GMT Sender: recipes@decwrl.DEC.COM Organization: Choate Rosemary Hall, Wallingford, Conn., USA Lines: 55 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 718 10 Mar 87 OAT-SQUARES USENET Cookbook 719 OATMEAL-BARS(D) 6 Oct 86 USENET Cookbook OATMEAL BARS OATMEAL-BARS - Chewy rolled oatmeal bar cookies If I had ever dreamed that my oldest son would grow up to be the modera- tor of mod.recipes, I might have taught him how to make these cookies when he was young. They were his favorite cookies. INGREDIENTS (Serves 6 children) 220 g _s_h_o_r_t_e_n_i_n_g 200 g _b_r_o_w_n _s_u_g_a_r 190 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 4 _e_g_g_s, beaten well 5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 150 g _w_h_i_t_e _f_l_o_u_r, sifted 5 ml _s_a_l_t 5 ml _b_a_k_i_n_g _s_o_d_a 150 g _q_u_i_c_k-_c_o_o_k_i_n_g _o_a_t_s 40 g _c_h_o_p_p_e_d _w_a_l_n_u_t_s (optional) PROCEDURE (1) Preheat oven to 175 deg. C. (2) Cream shortening and sugars. Add eggs and vanilla. Beat well. (3) Sift flour, salt, and soda and add to creamed sugars. Add oat- meal and nuts, and mix well. (4) Spread evenly into a greased 33x22x4-cm baking pan. Bake at 175 deg. C for 20 minutes. (5) While still warm, cut into squares and remove from pan. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 20 minutes baking. _P_r_e_c_i_s_i_o_n: Measure the ingredients. CONTRIBUTOR Betty Reid Choate Rosemary Hall, Wallingford, Conn. USA {decwrl!mejac,yale,princeton}!spock!breid From: hsd@uvacs (Harry S. Delugach) Newsgroups: mod.recipes Subject: RECIPE: Oatmeal Honey Bread Date: 14 Feb 86 06:13:08 GMT Organization: University of Virginia, Computer Science Dept. Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted 720 6 Oct 86 OATMEAL-BARS USENET Cookbook provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 721 OATMEAL-BREAD(B) 31 Jan 86 USENET Cookbook OATMEAL HONEY BREAD OATMEAL-BREAD - A yeast bread for people who like oatmeal INGREDIENTS (makes 2 loaves) 160 g _u_n_c_o_o_k_e_d _o_a_t_m_e_a_l e.g., Quaker's Old Fashioned Oatmeal 160 ml _h_o_n_e_y 30 ml _s_a_l_t 50 ml _b_u_t_t_e_r 250 ml _b_o_i_l_i_n_g _w_a_t_e_r 14 g _a_c_t_i_v_e _d_r_y _y_e_a_s_t 250 ml _l_u_k_e_w_a_r_m _w_a_t_e_r 160 ml _m_i_l_k 500-600 g _u_n_b_l_e_a_c_h_e_d _f_l_o_u_r (may substitute up to 200 g whole wheat) _o_i_l PROCEDURE (1) Put the oatmeal, honey, salt and butter in a large mixing bowl. Add boiling water and mix together. Let stand for 45 minutes, stirring occasionally. (2) Following the yeast package directions, add the yeast to lukewarm water, and let it soften for about 5 minutes. Add the yeast mixture to the oats and honey mixture. Mix in the milk and stir well. (3) Stir in the flour, 50 g at a time. When the dough is too stiff to stir, pour it out onto a well-floured surface, and knead it firmly, adding a little flour if necessary. Knead it until the dough is smooth and elastic (about 6-8 minutes). Form the dough into a ball. Place the dough into a large greased bowl, coating the entire ball of dough. (4) Cover with a damp cloth, and place in a warm, cozy, humid place. (I put it in a cool oven, with a small saucepan of hot tap water sitting on the bottom of the oven.) Let rise for about 11/2 hours, or until the dough has doubled in bulk. (5) Punch down the dough, and split in half. Spread the dough into two greased loaf pans, coating the dough as before, and cover with a damp cloth, and let rise for about an hour in a warm, cozy, humid place. (6) Bake at 350oF for 35-40 minutes, or until loaves sound hollow when tapped. Cool on a bread rack for about ten minutes. NOTES Kneading is difficult to describe in words, but many cookbooks have pic- tures. The idea is to exercise the dough and work some more flour into it. Bread freezes very well; give it an hour or so to thaw, then heat it up at 350oF for about ten minutes. 722 31 Jan 86 OATMEAL-BREAD USENET Cookbook Instant and quick-cooking oatmeal is not satisfactory in this recipe. Besides the ubiquitous Quaker oats, you can use any commercial rolled oats or steel-cut oats. If you use the steel-cut oats, then soak for 1 hour in step 1. RATING _D_i_f_f_i_c_u_l_t_y: easy if you already know how to knead dough, moderate other- wise. _T_i_m_e: 30 minutes preparation, 41/2 hours waiting time. _P_r_e_c_i_- _s_i_o_n: All amounts (including times) are approximate. CONTRIBUTOR Harry S. Delugach University of Virginia, Dept. of Computer Science, Charlottesville, VA cbosgd!uvacs!hsd or decvax!mcnc!ncsu!uvacs!hsd Path: decwrl!recipes From: george@sysvis (George Robertson) Newsgroups: mod.recipes Subject: RECIPE: Oatmeal cookies Message-ID: <5432@decwrl.DEC.COM> Date: 19 Sep 86 03:27:12 GMT Sender: recipes@decwrl.DEC.COM Organization: Tandy Electronics R&D, Fort Worth, Texas Lines: 76 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 723 OATMEAL-COOK-1(D) 11 Jun 86 USENET Cookbook INVISIBLE OATMEAL COOKIES OATMEAL-COOK-1 - Delicious high-fiber oatmeal drop cookies. These oatmeal cookies are for cookie lovers to splurge with. Not only are they great tasting, but they are very high in fiber content and easy to make. The recipe is mine and is based on several different ideas in different cookbooks as how to best to make them. In fun, I call them ``Invisible Oatmeal Cookies'' because they are wont to disappear when- ever unguarded. Enjoy. INGREDIENTS (4 dozen cookies) 200 g _f_l_o_u_r 10 ml _b_a_k_i_n_g _p_o_w_d_e_r 2.5 ml _s_a_l_t 5 ml _g_r_o_u_n_d _c_i_n_n_a_m_o_n 1 ml _g_r_o_u_n_d _n_u_t_m_e_g 125 g _b_u_t_t_e_r (softened to room temperature) 200 g _b_r_o_w_n _s_u_g_a_r (packed firmly into measuring cup) 120 g _q_u_i_c_k _c_o_o_k_i_n_g _o_a_t_s (uncooked) 2 _l_a_r_g_e _e_g_g_s (lightly beaten) 5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 5 ml _a_l_m_o_n_d _e_x_t_r_a_c_t 150 g _r_a_i_s_i_n_s 150 g _d_a_t_e_s (chopped) 250 g _p_e_c_a_n_s (chopped) PROCEDURE (1) Preheat oven to 175 deg. C. Sift together flour, baking powder, salt, cinnamon, and nutmeg until well blended. (2) In a separate bowl, stir softened butter with brown sugar until well mixed. (3) Stir sifted dry ingredients into butter-sugar mixture. Stir in dry oats and beaten eggs. Add vanilla and almond extracts. Mix thoroughly. Stir in raisins, chopped dates, and chopped pecans. Mix well until batter is firm. (4) Drop small dollops (each about 7 ml) about 5 cm apart onto a greased cookie sheet. Bake for 18 minutes in 175 deg. C oven until golden brown. Remove from cookie sheet, lay flat, and cool for 10 minutes before serving. NOTES If any children (young or old) live within smelling distance of your stove, make extra cookies for when they suddenly show up for an unex- pected visit. The recipe may be halved, doubled, or whatever without harm. The batter as well as the baked cookies freeze well. Thaw batter on countertop. 724 11 Jun 86 OATMEAL-COOK-1 USENET Cookbook Thaw cookies either in microwave or in oven. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR George Robertson Tandy Electronics R&D, Fort Worth, Texas ihnp4!sys1!sysvis!george Path: decwrl!recipes From: suz@hadron.uucp (Suzanne Padgett) Newsgroups: alt.gourmand Subject: RECIPE: Oatmeal fudge cookies Message-ID: <11011@decwrl.DEC.COM> Date: 24 Jul 87 06:06:22 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Hadron, Inc., Fairfax, Virginia, USA Lines: 71 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 725 OATMEAL-FUDGE(D) 19 Feb 87 USENET Cookbook OATMEAL FUDGE COOKIES OATMEAL-FUDGE - No-bake chocolate oatmeal cookies This may be my all-time favorite cookie recipe. I don't remember where I got this particular version of the recipe but I remember my great-aunt making these cookies for us as kids. INGREDIENTS (3 dozen cookies) 250 g _r_o_l_l_e_d _o_a_t_s 5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 120 g _c_h_o_p_p_e_d _n_u_t_s, (optional) 400 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 50 g _c_o_c_o_a _p_o_w_d_e_r 12 cl _e_v_a_p_o_r_a_t_e_d _m_i_l_k 120 g _b_u_t_t_e_r PROCEDURE (1) Combine oats, vanilla and nuts in a bowl and set aside. (2) Combine sugar, cocoa and evaporated milk in a heavy, 2-liter sauce pan. (3) Bring to a full rolling boil over medium high heat, STIRRING CONSTANTLY. Let boil, while stirring, for 2 minutes. (4) Remove pan from heat and add the butter. Stir until butter is melted and incorporated. (5) Quickly add oat mixture to pan and stir until well mixed. (6) Drop by the spoonful onto waxed paper. Let cool for 2 hours to set. NOTES My great-aunt never put nuts in these cookies. I like nuts but I find that they get lost in the recipe. If you want the oats to be less prominent, use quick-cooking oats. They will fall apart somewhat in the final mixing. A heavy sauce pan makes burning the fudge less likely but stir, stir, stir, anyway. The cooking time at boil is important. Cooked too little the cookies will not set; too much and they start to harden before you get them out of the pan. These cookies are better the next day, if there are any left. 726 19 Feb 87 OATMEAL-FUDGE USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 20 minutes preparation and cooking, 2 hours cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients, watch the cooking time. CONTRIBUTOR Suzanne Padgett Hadron, Inc., Fairfax, Virginia, USA seismo!hadron!suz "There is no such thing as too much chocolate!" Path: decwrl!recipes From: mg@cidam.oz (Mike A. Gigante) Newsgroups: mod.recipes Subject: RECIPE: Bronwyn's oatmeal slice Message-ID: <6082@decwrl.DEC.COM> Date: 24 Oct 86 03:35:15 GMT Sender: recipes@decwrl.DEC.COM Organization: Royal Melbourne Inst. of Tech., Melbourne, Australia Lines: 43 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 727 OATMEAL-SLICE(B) 21 May 86 USENET Cookbook BRONWYN'S OATMEAL SLICE OATMEAL-SLICE - Baked oatmeal biscuits (cookies) This recipe comes from my wife's sister-in-law's grand-mother (seri- ously). Real good stuff. INGREDIENTS (1 batch) 100 g _s_e_l_f-_r_a_i_s_i_n_g _f_l_o_u_r 80 g _r_o_l_l_e_d _o_a_t_s 75 g _d_e_s_s_i_c_a_t_e_d _c_o_c_o_n_u_t 200 g _r_a_w _s_u_g_a_r 1 _e_g_g 200 g _b_u_t_t_e_r 15 ml _g_o_l_d_e_n _s_y_r_u_p PROCEDURE (1) Combine flour, oats, coconut, sugar and egg. (2) Melt butter and add golden syrup, then pour over combined ingredients and mix. (3) Spread over flat baking dish (1 cm thick), and cook for 25-30 mins at 180 deg. C. Slice when warm. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 30 minutes baking. _P_r_e_c_i_s_i_o_n: Measure the ingredients. CONTRIBUTOR Michael Gigante Royal Melbourne Institute of Technology, Melbourne Vic., Australia seismo!munnari!cidam.oz!mg mg%cidam.oz@australia.csnet Path: decwrl!recipes From: ed@mtxinu.uucp (Ed Gould) Newsgroups: alt.gourmand Subject: RECIPE: Oatmeal pancakes Message-ID: <13329@decwrl.DEC.COM> Date: 10 Jun 88 08:09:41 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: mt Xinu, Berkeley, California, USA Lines: 51 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of 728 21 May 86 OATMEAL-SLICE USENET Cookbook the USENET Community Trust or the original contributor. 729 OATMEALCAKES(M) 13 Dec 87 USENET Cookbook OATMEAL PANCAKES OATMEALCAKES - Oatmeal and whole wheat pancakes I got this recipe from a friend. As she was relating it to me, we agreed on some modifications. INGREDIENTS (Serves 3-4) 70 g _w_h_o_l_e _w_h_e_a_t _f_l_o_u_r 120 g _r_o_l_l_e_d _o_a_t_s 15 ml _b_a_k_i_n_g _p_o_w_d_e_r 5 ml _g_r_o_u_n_d _c_i_n_n_a_m_o_n, or more to taste 2.5 ml _n_u_t_m_e_g, or more to taste (optional) 1 _e_g_g, beaten 15 ml _h_o_n_e_y 15 ml _m_e_l_t_e_d _b_u_t_t_e_r 400 ml _m_i_l_k 1 _a_p_p_l_e, peeled, cored, and shredded, _o_r 75 g _r_a_i_s_i_n_s, or other fruit (optional) PROCEDURE (1) Combine the dry ingredients in a bowl. (2) Add the honey, butter, milk and fruit to the egg, then combine with the dry mixture. The batter should be fairly thick. If it seems too thick, add a bit more milk. (3) Cook on a hot, lightly buttered griddle. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Ed Gould mt Xinu, Berkeley, California, USA {ucbvax,uunet}!mtxinu!ed Path: decwrl!recipes From: kra@hpcnof.hp.com (Katherine Rives Albitz) Newsgroups: alt.gourmand Subject: RECIPE: Hot olive cheese puffs Message-ID: <12329@decwrl.DEC.COM> Date: 5 Feb 88 06:18:27 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Hewlett-Packard, Ft. Collins, Colorado, USA Lines: 45 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust 730 13 Dec 87 OATMEALCAKES USENET Cookbook Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 731 OLIVE-PUFFS(A) 30 Oct 86 USENET Cookbook HOT OLIVE CHEESE PUFFS OLIVE-PUFFS - Delicious hot appetizers INGREDIENTS (Makes about 25 puffs) 120 g _s_h_a_r_p _c_h_e_d_d_a_r _c_h_e_e_s_e, grated 50 g _s_o_f_t _b_u_t_t_e_r 50 g _f_l_o_u_r 1 ml _s_a_l_t 2.5 ml _p_a_p_r_i_k_a 25 _o_l_i_v_e_s (approx) PROCEDURE (1) Blend cheese with butter. (2) Add flour, salt, paprika. Mix well. (3) Dry olives. Wrap a spoonful of dough around each and seal well. (4) Bake at 200 deg. C for 15 minuntes. NOTES You can freeze the unbaked cheese puffs on a cookie sheet and then store them in the freezer in a plastic bag. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes preparation, 15 minutes baking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Katherine Rives Albitz Hewlett-Packard, Ft. Collins, Colorado, USA hplabs!hpfcla!hpcnof!k_albitz Path: decwrl!recipes From: mgh@mtunh (Marcus G. Hand) Newsgroups: mod.recipes Subject: RECIPE: Omelet Arnold Bennett Message-ID: <4034@decwrl.DEC.COM> Date: 4 Jul 86 03:35:44 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T Information Systems, Holmdel NJ Lines: 85 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of 732 30 Oct 86 OLIVE-PUFFS USENET Cookbook the USENET Community Trust or the original contributor. 733 OMELET-1(M) 5 Apr 86 USENET Cookbook OMELET ARNOLD BENNETT OMELET-1 - Omelet with cream and smoked fish filling In the vein (sic) of artery cloggers, this recipe must be one of the highest-cholesterol dishes I've come across in years. It may sound unconventional, but delicious it most certainly is. I came upon it in the Bistro under the Everyman Theatre in Liverpool, circa 1978. The following is my reconstruction of the dish I had there. INGREDIENTS (Serves 2) 6 _l_a_r_g_e _e_g_g_s (the fresher the better) 180 g _s_m_o_k_e_d _h_a_d_d_o_c_k (or other smoked large-flaked white fish) 60 g _f_i_n_e_l_y _g_r_a_t_e_d _s_h_a_r_p _c_h_e_d_d_a_r (the light yellow New York/Vermont style is best) 175 ml _h_e_a_v_y _c_r_e_a_m a little _b_u_t_t_e_r pinch _d_i_l_l pinch _s_a_l_t _a_n_d _p_e_p_p_e_r PROCEDURE (1) Prepare the fish by poaching it lightly (5 minutess) and then breaking it up into nice large flakes. (2) Whip the cream and fold in the grated cheese. Add the fish and set aside. (3) The remaining steps are a basic omelet recipe and can be used with any filling. Crack the eggs, beat them up with the dill, salt and pepper. (4) Meanwhile heat a frying pan. Add a knob of butter and let it melt. When it has stopped frothing and is just beginning to go brown... (5) Slop in half the egg mixture and immediately return to the heat and stir the eggs two or three times; then with a fork draw the edges into the middle and allow the un-solidified egg to run onto the exposed pan. (6) While it is still a mixture of fluffy and runny, add half of the haddock and cream mixture. Continue to cook until under- side begins to turn golden brown. (7) Fold over and serve on a hot plate with bread and butter immediately. (You can't leave it in the oven for ten minutes while you do another!) While it is being eaten, cook the second omelet. 734 5 Apr 86 OMELET-1 USENET Cookbook NOTES My guess, although I haven't yet tried, is that the smoked haddock could be substituted with any large-flaked smoked white fish, like cod perhaps. The important point is that it should not have an overpowering flavour. I bought mine in a Scottish specialty shop in Kearny, NJ. Also, you should grate the cheese as finely as possible so that it blends smoothly with the cream. Now a diatribe on omelet pans. I have always been most successful with a small thin tinned-copper omelet pan (which loses its heat and reheats very quickly), and a heavy cast iron skillet, which maintains an even hot temperature (and doesn't need to be reheated after adding the egg mixture). Aluminum and stainless steel pans tend to cool down too much and then take too long to reheat which results in a dry leathery omelet. (But, there again, you may like 'em like that.) RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 15 minutes. _P_r_e_c_i_s_i_o_n: measuring spoils the fun. CONTRIBUTOR Marcus G Hand AT&T Information Systems, Holmdel, New Jersey ihnp4!mtunh!mgh "The way to a man's heart-attack is through his stomach..." Path: decwrl!reid From: jpo@nottingham.uk (Julian Onions) Newsgroups: mod.recipes Subject: RECIPE: Easy onion soup Message-ID: <4688@decwrl.DEC.COM> Date: 8 Aug 86 05:30:40 GMT Sender: reid@decwrl.DEC.COM Organization: University of Nottingham, UK Lines: 41 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 735 ONION-SOUP-1(SP) 26 May 86 USENET Cookbook ONION SOUP ONION-SOUP-1 - Easy onion soup This recipe came from some ancient recipe cards we have. It makes a great starter and is almost trivially easy to prepare. INGREDIENTS (Serves 4-6) 750 g _o_n_i_o_n_s 1 l _b_e_e_f _s_t_o_c_k 50 g _b_u_t_t_e_r _s_a_l_t, _p_e_p_p_e_r PROCEDURE (1) Peel and slice the onions thinly. (2) Fry the onions in the butter until golden brown. This will take about 30 minutes. (3) Add the stock and simmer for 30 minutes. (4) Season and serve. NOTES The amount of onions can be varied down to about half the amount given above. Onion soup in no way makes me a cannibal. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 1 hour cooking. _P_r_e_c_i_- _s_i_o_n: approximate measurement OK. CONTRIBUTOR Julian Onions University of Nottingham, Nottingham, UK. jpo@cs.nott.ac.uk Path: decwrl!recipes From: pam@cepu (Pamela McGarvey) Newsgroups: mod.recipes Subject: RECIPE: White osso bucco Message-ID: <5710@decwrl.DEC.COM> Date: 3 Oct 86 03:34:15 GMT Sender: recipes@decwrl.DEC.COM Organization: UCLA Comprehensive Epilepsy Program Lines: 90 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and 736 26 May 86 ONION-SOUP-1 USENET Cookbook its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 737 OSSO-BUCCO(M) 21 Jul 86 USENET Cookbook WHITE OSSO BUCCO OSSO-BUCCO - Braised veal shanks in white wine This recipe is adapted from Marcella Hazan's _M_o_r_e _C_l_a_s_s_i_c _I_t_a_l_i_a_n _C_o_o_k_- _i_n_g. Simple to make, this dish beats any ``traditional'' osso bucco with tomatoes and vegetables that I've had in the U.S. or Italy. INGREDIENTS (serves 4) 8 slices _v_e_a_l _s_h_a_n_k, each 4-5 cm thick. 60 ml _o_l_i_v_e _o_i_l 80 g _u_n_s_a_l_t_e_d _b_u_t_t_e_r 5-7 dl _d_r_y _w_h_i_t_e _w_i_n_e 1 _l_e_m_o_n 20 g _f_r_e_s_h _p_a_r_s_l_e_y, chopped fine _f_l_o_u_r, _s_a_l_t, _a_n_d _p_e_p_p_e_r PROCEDURE (1) Dredge the veal shank pieces well in flour. (2) In a large skillet with high sides, heat the olive oil and butter over moderately high heat until the butter stops foam- ing. If you do not have a skillet large enough to accommodate all of the meat in a single layer, use two smaller pans. (3) Add the veal shanks to the skillet and arrange in a single layer. Cook over moderately high heat until browned on one side. (4) Add a generous amount of salt and pepper. (5) Turn meat and brown the other side, and add salt and pepper. (6) Add enough white wine to nearly, but not quite, cover the meat. Reduce heat to a barely bubbling simmer. Cover with a well-fitting lid. Cook at a simmer for 21/2 hours. (7) Peel a thin layer of rind from the lemon. (I find that a vegetable peeler gives me a nice thin layer of rind.) Cut rind into fine strips. (8) Remove veal shanks to a warm plate. The meat will be falling-off-the-bone tender, so a wide spatula is advised for this step to keep each shank intact. Keep meat warm through the next several steps. (9) Add lemon peel and chopped parsley to the sauce and place over high heat. Boil vigorously for several minutes to reduce sauce slightly. Stir to loosen any brown bits from the pan and then frequently to prevent burning. 738 21 Jul 86 OSSO-BUCCO USENET Cookbook (10) Remove from heat and return shanks to skillet. Spoon sauce over shanks and replace skillet lid. Let sit for 3-5 minutes to reheat shanks. (11) Serve with sauce over shanks. NOTES Veal shanks are a relatively inexpensive cut of meat. If possible, ask your butcher to use hind shanks which have more meat than do the forelegs. The key to this dish is the quality of the ingredients. I use the best olive oil (Italian, virgin first-press, cold-press) and table quality dry white wine (fume or sauvignon blanc) I can find at a reasonable price. For dredging, rather than using a plate of flour, I put about 2/3 cup flour in a plastic bag, put in the shanks one at a time, and shake to thoroughly cover all sides of the meat with flour. The flavor of the dish is light so I usually serve with a home-made pasta dish with a cream-based sauce and a steamed green vegetable. Be sure to have plenty of crusty bread on hand to soak up the sauce. For those who like the marrow, don't forget to spoon it out of the shanks. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 30 minutes preparation, 3 hours cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Pamela McGarvey UCLA Comprehensive Epilepsy Program {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam From: pedersen@mcchi2.ARPA (Deborah Pedersen) Newsgroups: mod.recipes Subject: RECIPE: Artichoke and poached oyster soup Date: 14 Dec 85 06:46:03 GMT Organization: Microelectronics Computer Corporation, Austin TX Approved: reid@glacier.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 739 OYSTER-SOUP(SP) 12 Nov 85 USENET Cookbook ARTICHOKE OYSTER SOUP OYSTER-SOUP - Chicken broth with artichokes and poached oysters This is a modern cajun-style recipe that I adapted from a local convenience-food cookbook by Jean Durkee. It's an intriguing combina- tion of modern American ingredients with traditional cajun flavorings. INGREDIENTS (Serves 6) 90 g _b_u_t_t_e_r, melted. 120 g _s_h_a_l_l_o_t_s (chopped fine) 5 ml _t_h_y_m_e 1 _b_a_y _l_e_a_f 2.5 ml _c_a_y_e_n_n_e _p_e_p_p_e_r 30 ml _f_l_o_u_r 400 ml _c_h_i_c_k_e_n _b_r_o_t_h (more or less won't hurt) 1 l _o_y_s_t_e_r_s Drained; reserve liquid. Or use less, to taste. 400 g _c_o_o_k_e_d _a_r_t_i_c_h_o_k_e _h_e_a_r_t_s 10 ml _s_a_l_t 1 ml _t_a_b_a_s_c_o _s_a_u_c_e 120 ml _w_h_i_p_p_i_n_g _c_r_e_a_m 50 l _p_a_r_s_l_e_y (chopped fresh) PROCEDURE (1) In a 3-liter casserole, melt butter and saut'e shallots. When shallots are translucent, add thyme, bay leaf, and cayenne pepper. Add flour and whisk well. (2) Add broth, oyster water, artichoke hearts, salt, and tabasco. Bring to a boil. (3) Add oysters and parsley. Simmer on medium, partly covered, for exactly 5 minutes. Add whipped cream and serve immediately. NOTES Fresh parsley tastes much better than dried parsley. If the oysters are bigger than a small bite-size, cut them up before adding them to the soup. Use the smallest oysters you can find. When I'm not making a double recipe, I usually dump the entire 250-ml container of whipping cream into the soup, even though that's double what the recipe calls form. The timing on cooking the oysters is fairly critical. If you overcook them, they will be rubbery. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes. _P_r_e_c_i_s_i_o_n: measure the spices. 740 12 Nov 85 OYSTER-SOUP USENET Cookbook CONTRIBUTOR Deborah Pedersen Microelectronics Computer Corporation, Austin TX pedersen@mcchi2.ARPA Path: decwrl!recipes From: gkloker@utai (Geoff Loker) Newsgroups: mod.recipes Subject: RECIPE: Buttermilk pancake mix Message-ID: <2594@decwrl.DEC.COM> Date: 26 Apr 86 21:40:39 GMT Sender: recipes@decwrl.DEC.COM Organization: CSRI AI, University of Toronto Lines: 68 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 741 PANCAKE-MIX(B) 22 Feb 85 USENET Cookbook BUTTERMILK PANCAKE MIX PANCAKE-MIX - A make-it-yourself mix for buttermilk pancakes This recipe comes from the _M_o_r_e _M_a_k_e-_a-_m_i_x _C_o_o_k_e_r_y cookbook put out by HP Books. The premise of this book and its predecessor, _M_a_k_e-_a-_m_i_x _C_o_o_k_e_r_y is that you can save time and money by making your own mixes for every stage of dinner planning. It seems to work. INGREDIENTS (2 kg of mix) 200 g _b_u_t_t_e_r_m_i_l_k _p_o_w_d_e_r 800 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 100 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 40 ml _b_a_k_i_n_g _p_o_w_d_e_r 20 ml _b_a_k_i_n_g _s_o_d_a 10 ml _s_a_l_t PROCEDURE (Pancake mix) (1) Sift the ingredients together well. Store in a container with a tight-fitting lid. INGREDIENTS (10 pancakes) 1 _e_g_g, beaten 30 ml _v_e_g_e_t_a_b_l_e _o_i_l 250 ml _w_a_t_e_r, or more as needed. 700 g _b_u_t_t_e_r_m_i_l_k _p_a_n_c_a_k_e _m_i_x (see above) PROCEDURE (Pancakes) (1) Mix ingredients until blended together. (2) Let it stand five minutes. (3) Cook some pancakes. (4) Eat and enjoy. NOTES Use the mix within 6 months of when you make it. The pancakes made from this mix aren't as sweet as those made from Aunt Jemima mix, but they are good. You can always add sugar, of course. Although we haven't tried this (yet), you could probably vary the recipe by using a different type of flour to make, for example, your own buckwheat pancakes. If you can't find buttermilk powder in your local grocery store, try a bulk food store. 742 22 Feb 85 PANCAKE-MIX USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes to make the mix if you have the ingredients. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Geoff Loker University of Toronto, Ontario USENET: {ihnp4 decwrl utzoo uw-beaver}!utcsri!utai!gkloker CSNET: gkloker@toronto Path: decwrl!recipes From: simon@einode (Simon Kenyon) Newsgroups: mod.recipes Subject: RECIPE: Breakfast pancakes Message-ID: <8049@decwrl.DEC.COM> Date: 13 Feb 87 06:19:00 GMT Sender: recipes@decwrl.DEC.COM Organization: National Software Centre, Dublin, Ireland Lines: 97 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 743 PANCAKES-2(B) 3 Dec 86 USENET Cookbook BREAKFAST PANCAKES PANCAKES-2 - Light and fluffy breakfast pancakes The formula comes from _T_h_e _J_o_y _o_f _C_o_o_k_i_n_g by Irma S. Rombauer and Marion Rombauer Becker. I bought the book when I was visiting California a few years back. The pancakes are to my liking, but my wife has had to endure vast quantities of failures before I got the right technique. These pan- cakes are amazing for their stupifying ability. No more than three can be eaten in one day. A slow and painful death will result from exceeding these guidelines. INGREDIENTS (8-10 15-cm pancakes) 150 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 5 ml _s_a_l_t 75 g _s_u_g_a_r 9 ml _b_a_k_i_n_g _p_o_w_d_e_r 1 ml _v_a_n_i_l_l_a _e_s_s_e_n_c_e 2 _e_g_g_s 50 g _b_u_t_t_e_r, melted 300 ml _m_i_l_k PROCEDURE (1) Put a frying pan on a low to medium heat and melt the butter. (2) Whilst the butter is melting, measure the flour and sift into a large mixing bowl. (3) Add the salt, sugar and baking powder. (4) Measure the milk in a measuring jug. (5) Separate the eggs and place the whites in a cup, adding the yolks to the milk. (6) Add the melted butter from the frying pan. Remove as much from the pan as you can, but don't be too particular. The remaining butter in the frying pan will be used to cook the pancakes in. I use a rubber spatula to get most of it off the pan. Leave the ring on, but don't put the pan back on it. (I have an electric cooker which takes a long time to heat up). In this way you can start cooking the pancakes as soon as the batter is ready. (7) When the butter has coagulated, add the liquid mixture to the dry ingredients and mix them up. I use a metal spoon. It is at this stage you can judge whether the mixture has the right consistency. (8) Wash the measuring jug and dry it thoroughly. Pour the egg whites into it and whisk with an electric hand-held whisk. I 744 3 Dec 86 PANCAKES-2 USENET Cookbook whisk them until they are quite hard. (9) If there are lumps in the batter, you can user the whisk to get rid of them. (10) Using the spatula (from the butter, right?), transfer all the egg whites into the big bowl. (11) Fold the egg whites into the batter with the metal spoon until they are all incorporated. The batter is now ready. (12) Put the frying pan back on the heat and wait until it is to a reasonable temperature. I can't be more specific because it depends on your cooker and the frying pan that you are using. (13) Make the pancakes one at a time, turning them over when the underside is cooked. Eat immediately with butter and maple syrup. NOTES The order that I do things is the result of much experimentation. I have a Creda Cavalier and use a Fissler German-made corrugated-bottom frying pan. With this combination I set the ring to 2.75-3.0. One way to test is to place a small dollop of batter in the frying pan. It should take about 1-2 minutes to brown. As the underside is browning, bubbles should be forming on the top surface. The consitency of the batter and the temperature of cooking are correct when the bubbles fail to burst when the underside is fully cooked. Now that I know what I'm doing, they're easy, but I had a awful lot of failures to start with. Don't expect success the first time. You won't be disappointed. The effort is worth it in the long run. What is impor- tant is to get the moisture content of the batter correct. If it is too sloppy; then the pancakes will be flat and stodgy. If the batter is too dry; then the pancakes will burn before they are cooked. RATING _D_i_f_f_i_c_u_l_t_y: moderate until you learn the technique. _T_i_m_e: 30 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Simon Kenyon The National Software Centre, Dublin, IRELAND simon@einode.UUCP Path: decwrl!recipes From: jimc@tekigm (Rita Coleman) Newsgroups: mod.recipes Subject: RECIPE: Patatas pobres Message-ID: <4585@decwrl.DEC.COM> Date: 3 Aug 86 07:23:47 GMT Sender: recipes@decwrl.DEC.COM Organization: Tektronix Instruments Group, Beaverton, OR 745 PANCAKES-2 3 Dec 86 USENET Cookbook Lines: 46 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 746 3 Jan 85 PATATAS-POBRES(V) USENET Cookbook PATATAS POBRES PATATAS-POBRES - Garlic fried potatoes This recipe is adapted from _T_h_e _F_o_o_d_s & _W_i_n_e_s _o_f _S_p_a_i_n, by Penelope Casas. INGREDIENTS (serves 4) 50 ml _o_l_i_v_e _o_i_l 4 _m_e_d_i_u_m _p_o_t_a_t_o_e_s, in very thin slices _s_a_l_t 3 cloves _g_a_r_l_i_c, _m_i_n_c_e_d 15 ml _m_i_n_c_e_d _p_a_r_s_l_e_y PROCEDURE (1) Heat the oil in a 20 to 25cm skillet. (2) Add the potato slices in layers, sprinkling each with salt. Add the minced garlic. Toss the mixture to coat potatoes evenly. (3) Lower the heat, cover tightly, and cook 20 minutes or until tender, scooping and turning occasionally. (The potatoes will be separated, not in a cake.) (4) Turn up the heat so that some of the potatoes brown. Sprinkle in the parsley and serve immediately. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 20 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Rita Coleman c/o tekigm!jimc Tektronix, Inc., Instruments Group, Beaverton, Oregon Path: decwrl!recipes From: terry@nrcvax.uucp (Terry Grevstad) Newsgroups: alt.gourmand Subject: RECIPE: Mushroom-bacon pate' Message-ID: <13756@decwrl.DEC.COM> Date: 3 Jul 88 20:32:00 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Network Research Corporation, Oxnard, Calif., USA Lines: 72 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted 747 PATATAS-POBRES 3 Jan 85 USENET Cookbook provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 748 24 Nov 87 PATE-1(A) USENET Cookbook MUSHROOM-BACON PATE PATE-1 - PARTY PATE WITHOUT LIVER This is heavenly stuff for a buffet, and for those people who love to munch, but hate liver pate. We found it in a magazine some years ago. The magazine has long since been forgotten, but this I know by heart! INGREDIENTS (1 large loaf) 1 kg _f_r_e_s_h _m_u_s_h_r_o_o_m_s, chopped very fine 250 g _b_a_c_o_n (or more, to taste) 150 g _o_n_i_o_n, chopped very fine 100 g _c_e_l_e_r_y, chopped very fine 250 g _c_r_e_a_m _c_h_e_e_s_e, at room temperature 4 _e_g_g_s 30 g _p_a_r_s_l_e_y, chopped very fine 250 g _d_r_y _b_r_e_a_d _c_r_u_m_b_s 5 ml _s_a_l_t 5 ml _d_r_i_e_d _r_o_s_e_m_a_r_y 5 ml _d_r_i_e_d _o_r_e_g_a_n_o 1 ml _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r PROCEDURE (1) Fry the bacon and crumble it as fine as possible. Reserve some of the grease. (2) Chop the mushrooms, onion, celery, and parsley as fine as pos- sible. A food processor works best, but you can do it by hand if need be. (3) Saut'e the onion and celery in the bacon grease until soft, then remove from the grease, and drain. (4) Meanwhile, beat the cream cheese slightly, and then beat in the eggs. Add all other ingredients to the eggs/cheese mix- ture. Mix thoroughly. (5) Grease a large loaf pan or two small, line with foil, and then grease the foil. Pat the mixture into the loaf pan and cover loosely with foil. Bake for 11/2 hours at 200 deg. C. (6) Let cool completely before serving. NOTES This pate is actually best when refrigerated before serving. Serve with crackers, or with bread cut into shapes with cookie cutters. American bacon is called "smoked back bacon" in many other places. To make this a more elegant buffet dish, garnish the top with a thin layer of aspic. 749 PATE-1 24 Nov 87 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy if you have a food processor. _T_i_m_e: 20 minutes preparation, several hours baking and cooling. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Terry Grevstad Network Research Corporation, Oxnard, Calif., USA {sdcsvax,hplabs}!sdcrdcf!psivax!nrcvax!terry Path: decwrl!recipes From: morris@diablo (Kathy Morris) Newsgroups: mod.recipes Subject: RECIPE: Pavlova I (Australian meringue dessert) Message-ID: <3605@decwrl.DEC.COM> Date: 13 Jun 86 03:34:16 GMT Sender: recipes@decwrl.DEC.COM Organization: Stanford University, Computer Science Lines: 70 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 750 10 Apr 86 PAVLOVA-1(D) USENET Cookbook PAVLOVA I PAVLOVA-1 - Pavlova (Australian meringue dessert) This is a quintessentially Australian dish. The legend behind it is that it was created by a chef in Adelaide after he had seen Anna Pavlova dance, saying that he wanted to create a dessert that was as light and airy as her dancing. Australians pride themselves on their ability to cook a good Pavlova. When important visitors come to an Australian household, they are likely to be served a Pavlova with plenty of fresh fruit. There are many varia- tions on the recipe. This one comes from my friend Janet Wiles. INGREDIENTS (Serves 6-8) 4 _e_g_g _w_h_i_t_e_s (at room temperature) 200 g _c_a_s_t_o_r _s_u_g_a_r 15 ml _v_i_n_e_g_a_r _c_o_r_n_f_l_o_u_r PROCEDURE (1) With an electric mixer, beat the egg whites until soft peaks form, then gradually add the sugar (about 5 ml every 30 seconds). This will take around 15 minutes. Beat until firm. (2) Add the vinegar. When combined, turn out onto a flat baking sheet that has been greased and dusted with cornflour. Shape it so that there will be a hollow in the centre to hold the fruit. (3) Cook in a pre-heated, warm oven (175-190 deg. C) for 10 minutes, then at 100-125 deg. C for 40-50 mins. (4) When cooked, turn the oven off, and allow to cool slowly in the oven for at least an hour, preferably overnight. Gradual cooling is important. (5) Serve cold, topped with whipped cream and fresh fruit such as strawberries, bananas, and kiwi fruit. NOTES Castor sugar is known in North America as ``granulated sugar.'' Corn- flour is likewise ``cornstarch.'' The higher temperature initially is to form a crust on the outside of the meringue base-it should be crisp on the outside, though not browned, and soft inside. It's important that the beaters and the bowl are really dry and clean. Uneven temperatures will cause the base to col- lapse (keep the oven door closed and let it cool _s_l_o_w_l_y). Experienced Pavlova cooks claim that electric ovens work best because they heat more uniformly. 751 PAVLOVA-1 10 Apr 86 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 30 minutes preparation, 1 hour cooking, 1 or more hours cooling. _P_r_e_c_i_s_i_o_n: Measure the ingredients. CONTRIBUTOR Janet Wiles (Janetw@basser.oz), Sydney University, Australia Transcribed by Kathy Morris (morris@diablo.ARPA), Stanford University Path: decwrl!recipes From: alex@pta (Alex Patison) Newsgroups: mod.recipes Subject: RECIPE: Pavlova II (Australian meringue dessert) Message-ID: <3606@decwrl.DEC.COM> Date: 13 Jun 86 03:35:34 GMT Sender: recipes@decwrl.DEC.COM Organization: Pyramid Technology, Australia Lines: 61 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 752 10 Apr 86 PAVLOVA-2(D) USENET Cookbook PAVLOVA II PAVLOVA-2 - Pavlova (Australian meringue dessert) INGREDIENTS (Serves 6-8) 4 _e_g_g _w_h_i_t_e_s (from large eggs) 250 g _c_a_s_t_o_r _s_u_g_a_r 5 ml _c_o_r_n_f_l_o_u_r 5 ml _v_i_n_e_g_a_r 5 ml _v_a_n_i_l_l_a _f_l_a_v_o_u_r PROCEDURE (1) Preheat oven to 120 deg. C. (2) With an electric mixer beat the egg whites until soft peaks form, then gradually add the sugar. Beat until firm. (3) Add the cornflour, vinegar and vanilla. When combined, turn out onto a flat tray that has been greased and dusted with cornflour. Try a circular shape with slightly more mixture at the edges so that it may be served by placing goodies in its centre depression. (4) Cook in a pre-heated, cool (120 deg. C) oven for one hour. When cooked, turn the oven off, leave the oven door slightly ajar, and allow to cool slowly in the oven. This slow cooling works to prevent the loss of too much height. (5) Serve cold, with whipped cream and fresh fruit pieces, strawberries and kiwi fruit for example. NOTES Cornflour is known in North America as cornstarch. Castor sugar is known there as granulated sugar. Make sure that you start off with a clean bowl and beat the egg whites well. A bowl with smooth sides (glass, metal) will help the eggs to whip up. A plastic bowl with scratches prevents the eggs from attaining a very light texture. Also ensure that the sugar is fully dissolved before going on to the next step. I have never had troubles from over- whipping. The final texture should be meringue on the inside with a thin crust on the outside. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 30 minutes preparation, 1 hour cooking, 1 hour cooling. _P_r_e_c_i_s_i_o_n: Measure the ingredients. CONTRIBUTOR Alex Patison UUCP: {pyrcorp,sun}!pta!alex Pyramid Technology Australia ACSNET: alex@pta.oz From: asente@cascade (Paul Asente) 753 PAVLOVA-2 10 Apr 86 USENET Cookbook Newsgroups: mod.recipes Subject: RECIPE: Peanut butter fudge Date: 31 Jan 86 05:20:46 GMT Organization: Stanford University, Computer Systems Lab Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 754 8 Jan 86 PBUTTER-FUDGE(D) USENET Cookbook ED'S PEANUT BUTTER FUDGE PBUTTER-FUDGE - An extremely rich candy I got this recipe from a friend, Ed Firestone, who is arguably the best cook in Palo Alto. The results resemble Reese's Peanut Butter Cups that have attained Nirvana. Don't scrimp on the peanut butter; get the best you can find or make it yourself. If there's anything besides peanuts and salt in it, find another brand. INGREDIENTS (1.5 kg of fudge) 500 g _s_m_o_o_t_h _n_a_t_u_r_a_l _p_e_a_n_u_t _b_u_t_t_e_r 500 g _p_o_w_d_e_r_e_d _s_u_g_a_r 250 g _b_u_t_t_e_r (2 sticks-save the wrappers) 5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 400 g _s_e_m_i-_s_w_e_e_t _c_h_o_c_o_l_a_t_e (otherwise known as 1 bag of chocolate chips) PROCEDURE (1) Melt the chocolate in a bowl over hot water or the top of a double boiler. Make sure you don't get even a drop of water in the chocolate. Stir frequently with a spatula while doing the following steps and remove it from the hot water just as soon as it's melted. (2) Melt the butter. (3) Mix together the powdered sugar, the melted butter, and the vanilla. Don't bother sifting the powdered sugar. Just stir everything together with a wooden spoon until it's smooth and creamy. (4) Stir in the peanut butter. This will break most flimsy wooden spoons if you're not careful. Mushing everything together with your hands works well and is lots of fun. (5) Press the fudge into a buttered 20- to 25-cm square pan. You don't need much butter-just wipe the butter papers over the inside of the pan. You can also line the pan with foil and butter _t_h_a_t; this works especially well if you're making several batches in a row to give to people as holiday presents. Press the fudge in firmly; you don't want any air bubbles in it. You will get your hands messy here. (6) Pour the chocolate over the fudge and spread it in an even layer. The easiest way to do this is to shake the pan gently until the chocolate is even. (7) Let the chocolate cool to room temperature. Do not put it in the refrigerator. 755 PBUTTER-FUDGE 8 Jan 86 USENET Cookbook (8) Using a sharp knife cut the fudge into 2-cm squares. If you defied my instructions and put it in the refrigerator, the chocolate layer will shatter when you try to cut it. (9) Unless you are going to serve it immediately, store it in the refrigerator. Let it come to room temperature before serving. NOTES Again, don't scrimp on the peanut butter! _S_k_i_p_p_y simply will not do. Unless you use the foil method, you will inevitably destroy at least one piece getting it out of the pan. The best method is to line the pan with foil, let the fudge cool, lift it out, peel off the foil, put it back in the pan, and cut it. This keeps it from sticking to the pan. If you try to cut it out of the pan, it tends to fall apart. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 20 minutes preparation, 15 minutes cooling. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Paul Asente Stanford University, Computer Systems Lab, Palo Alto CA decwrl!glacier!cascade!asente asente@SU-Cascade.ARPA "You got peanut butter on my chocolate!" Path: decwrl!recipes From: reid@glacier (Brian Reid) Newsgroups: mod.recipes Subject: RECIPE: Pea soup with bacon Message-ID: <5987@decwrl.DEC.COM> Date: 17 Oct 86 03:34:25 GMT Sender: recipes@decwrl.DEC.COM Organization: Stanford University, Computer Systems Lab Lines: 107 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 756 20 Jan 86 PEA-SOUP-1(SP) USENET Cookbook SPLIT PEA SOUP PEA-SOUP-1 - Pea soup with bacon Peas and beans make superior cold-weather soups. They are rich and full of protein. I developed this recipe as a response to the flavorful but bland ``Senate Bean Soup''. Split peas are very healthy, but when you go adding all of this bacon to them the healthfulness is diminished a bit in the interests of flavor. INGREDIENTS (Makes 4 liters) 500 g _s_p_l_i_t _p_e_a_s 500 g _b_a_c_o_n, chopped into small squares 100 g _b_u_t_t_e_r 2 _c_e_l_e_r_y _s_t_a_l_k_s 65 g _y_e_l_l_o_w _o_n_i_o_n (chopped) 250 ml _i_n_s_t_a_n_t _m_a_s_h_e_d _p_o_t_a_t_o _f_l_a_k_e_s (or, if you are a purist, 500 ml of mashed potatoes) 3 _m_i_n_c_e_d _g_a_r_l_i_c _c_l_o_v_e_s 20 g _p_a_r_s_l_e_y (fresh, chopped) 3 l _b_e_e_f _b_r_o_t_h (or any other kind of broth, or water) 1 _b_a_y _l_e_a_f 12 _p_e_p_p_e_r_c_o_r_n_s (cracked) 6 _g_r_e_e_n _c_a_r_d_a_m_o_m _s_e_e_d_s (cracked) 30 ml _g_o_o_d _c_o_g_n_a_c 2.5 ml _C_h_i_n_e_s_e _h_o_t _p_e_p_p_e_r _o_i_l PROCEDURE (1) Soak the peas for 6 hours and no more. Use 5 ml salt per quart of soaking water. Drain; discard the soaking water. (2) Cook the bacon until crisp; drain, dry, and discard fat. The bacon should be crisp enough that the pieces will crumble as you stir the soup while it is cooking. I put it on my broiler pan and bake it for 30 minutes at 200 deg. C. (3) In a stockpot, put the cooked bacon, the butter, the celery, and 150 g of the onion. Saut'e over medium heat until the onion begins to brown. (4) Add the beef broth, the soaked and drained beans, the mashed potato flakes (or mashed potato) and the parsley. Simmer for 21/2 hours, or until the peas are tender. (5) Add the remaining 75 g chopped onion, and the minced garlic. (6) In a tea ball, or tied in cheesecloth, put the bay leaves, the peppercorns, and the cardamom seeds. Simmer for another 1/2 hour. (7) Remove the tea ball or cheesecloth. Add salt to taste, being 757 PEA-SOUP-1 20 Jan 86 USENET Cookbook careful not to add more than 2 teaspoons. (8) Pour in the cognac and the hot pepper oil, stir well, and serve immediately. Sprinkle some chopped fresh chives on top of each bowl after serving it. If you don't have fresh chives, then stir some dried snipped chives into the soup 5 minutes before serving it. NOTES Some bacon is very salty. You can remove most of the salt from it without materially affecting its flavor by boiling the cut, uncooked bacon pieces for 1 minute in a few liters of water, then discarding the water and then drying the pieces with paper towels before cooking. Because the cooked peas have the ability to block your taste buds some- what, make sure you rinse your mouth with a drink of water after each time you taste the soup while seasoning it, else you will overseason it. Incremental seasoning of legume soups is tricky, so if you are inexperi- enced, measure the seasonings carefully. I like to serve soups like this with unbuttered fresh bread. If you want to fool with the recipe, one of the places to fool with it is the spices that you put in the tea ball. Try some combination of Indian seasonings (coriander and cumin and ginger and cloves) or try taking out the peppercorns and cardamom seeds and putting in mustard seeds. Outside the tea ball, try adding sesame oil at the end instead of the cognac. Try adding rutabagas, chopped into cubes, at the beginning of the cooking. Try substituting olive oil for the butter, and adding a half cup of grated Peccorino Romano at the end, right before serving. And, of course, try using ham hocks instead of bacon. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate (balancing the seasonings can be tricky). _T_i_m_e: 6 hours soaking, 45 minutes preparation, 3 or more hours cooking. _P_r_e_c_i_s_i_o_n: Measure the seasonings. CONTRIBUTOR Brian Reid DEC Western Research Laboratory, Palo Alto, Calif., USA reid@decwrl.DEC.COM {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid From: waynet@tolerant (Wayne Thompson) Newsgroups: mod.recipes Subject: RECIPE: Peachy BBQ spareribs (oven method) Date: 30 Nov 85 10:36:50 GMT Organization: Tolerant Systems, San Jose CA Approved: reid@glacier.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial 758 20 Jan 86 PEA-SOUP-1 USENET Cookbook advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 759 PEACH-BBQ(M) 27 Oct 85 USENET Cookbook PEACHY BBQ RIBS PEACH-BBQ - Pork ribs in peach tomato barbecue sauce Moons ago my Mom made this for all us kids. Wouldn't eat it (ribs & peaches? YUCHH!). Years (literally) passed. Well, if you hadn't guessed, when I tried it, I decided to post it to the net (as soon as I grew up). INGREDIENTS (Serves 4 to 6) 1.5 kg _p_o_r_k _s_p_a_r_e_r_i_b_s, cut into serving-size pieces 10 ml _s_a_l_t 500 g _p_e_a_c_h_e_s (use one can of canned cling peaches) 250 ml _k_e_t_c_h_u_p 30 ml _w_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 50 g _o_n_i_o_n_s (chopped fine) 30 ml _f_l_o_u_r (gravy flour works best) 30 ml _p_r_e_p_a_r_e_d _m_u_s_t_a_r_d 2.5 ml _c_l_o_v_e_s (Ground finely) 2.5 ml _p_e_p_p_e_r (fresh-ground black pepper is best) PROCEDURE (1) Pre-heat oven to 190 deg. C. (2) In shallow roasting pan, arrange ribs, meaty side up; sprinkle with 5 ml salt. Drain peaches, save syrup. (3) In saucepan, blend 250 ml of saved peach-packing syrup with ketchup, worcestershire sauce, onion, flour, cloves, 5 ml salt, and pepper. Heat to boiling; pour over ribs. Bake about 11/2 hours, or until fork tender, turning once. (4) around ribs arrange peaches, bake about 5 minutes, basting with the sauce. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 11/2 hours cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Wayne Thompson Tolerant Systems, Inc. San Jose, CA waynet@tolerant.UUCP Path: decwrl!recipes From: mogul@decwrl.dec.com (Jeffrey Mogul) Newsgroups: alt.gourmand Subject: RECIPE: Chinese-style peanut noodles Message-ID: <14256@decwrl.DEC.COM> Date: 29 Jul 88 05:35:54 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt 760 27 Oct 85 PEACH-BBQ USENET Cookbook Organization: DEC Western Research, Palo Alto, California, USA Lines: 77 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 761 PEANUT-NOODLES(V) 12 Feb 88 USENET Cookbook PEANUT NOODLES PEANUT-NOODLES - Chinese-style noodles with a spicy peanut sauce This recipe is not authentic Chinese; it was created by combining readily available ingredients and double-checking against a Satay recipe. It's close to a Satay sauce but not quite the same thing. It's also similar to a recipe in the _E_n_c_h_a_n_t_e_d _B_r_o_c_c_o_l_i _F_o_r_e_s_t, by Mollie Katzen. INGREDIENTS (Serves 4) 500 g _f_r_e_s_h _c_h_i_n_e_s_e-_s_t_y_l_e _n_o_o_d_l_e_s 10 ml _g_a_r_l_i_c _c_h_i_l_i _p_a_s_t_e 25 g _g_o_o_d _p_e_a_n_u_t _b_u_t_t_e_r (without added sugar). 15 ml _n_a_m _p_l_a (fermented fish sauce) 120 ml _w_a_t_e_r 2 stalks _c_h_o_p_p_e_d _s_c_a_l_l_i_o_n_s PROCEDURE (1) Boil a lot of water for the noodles; this is the most time- consuming step. (2) Rinse and trim scallions, then slice thinly. (3) In a small mixing bowl, combine peanut butter and chili paste with a fork. Mix thoroughly. (4) Add water to the peanut mixture. This is tricky, since peanut butter and water do not want to mix. Start with a tiny bit of water, mix thoroughly until it is homogeneous, and then add some more water. You can begin to add larger quantities of water as the sauce gets thinner. The water and peanut butter really will mix, if you are patient. (5) Continue adding water until the sauce has the consistency you want; I make it about the consistency of ketchup. (6) Stir in the nam pla. (7) Once the pot of water is boiling, cook the noodles until they are just done, and not mushy. (8) Drain noodles and immediately mix in the sauce. Toss until the noodles are evenly coated. (9) Garnish with scallions, and serve. NOTES The ingredients are readily available at oriental grocery stores. Sub- stitute soy sauce if you can't find nam pla. For fresh noodles, you can substitute several packages of ramen noodles, discarding sauce powders. 762 12 Feb 88 PEANUT-NOODLES USENET Cookbook This basic recipe may be varied by modifying quantities. Vary the chili paste to control hotness, and the nam pla to control saltiness (but the sauce will taste saltier before mixing with the noodles). This will keep for at least a week in the refrigerator. Serve with a good beer; it's too spicy for most wines. If you use this as the main dish of a meal, it serves only two. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes plus waiting for the water to boil. _P_r_e_c_i_s_i_o_n: No need to measure. CONTRIBUTOR Jeffrey Mogul Digital Equipment Corp., Western Research Lab, Palo Alto, California, USA mogul@decwrl.dec.com decwrl!mogul Path: decwrl!recipes From: faigin@sdcrdcf (Daniel P. Faigin) Newsgroups: mod.recipes Subject: RECIPE: Peanut sauce Message-ID: <6271@decwrl.DEC.COM> Date: 7 Nov 86 05:34:56 GMT Sender: recipes@decwrl.DEC.COM Organization: System Development Corp., Santa Monica, Calif., USA Lines: 74 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 763 PEANUT-SAUCE-1(M) 21 May 86 USENET Cookbook SPICY PEANUT SAUCE PEANUT-SAUCE-1 - A spicy peanut sauce for chicken, tempeh, or tofu My wife and I got this recipe from the back of a package of Tempeh. We have successfully used it with chicken chunks also; in fact, we prefer it that way. INGREDIENTS (Serves 3 or 4) 15 ml _g_a_r_l_i_c _p_o_w_d_e_r 15 ml _o_n_i_o_n _p_o_w_d_e_r 500 ml _w_a_t_e_r 15 ml _o_i_l 40 g _o_n_i_o_n, diced 30 ml _c_h_i_l_i _p_e_p_p_e_r, ground. [see notes] 60 g _p_e_a_n_u_t _b_u_t_t_e_r 15 ml _s_o_y _s_a_u_c_e Choose One: 250 g _s_o_y _a_n_d _r_i_c_e _t_e_m_p_e_h, cut into 1/2-cm cubes 2-3 _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t_s, cut into 1/2-cm cubes 500 g _t_o_f_u cut into 1/2-cm cubes. PROCEDURE (1) Combine the garlic powder, onion powder, water, and (tempeh/chicken/tofu) in a saucepan, and bring to a boil. Cover and simmer for 5 minutes. Remove the (tempeh/chicken/tofu). Drain and save the cooking liquid. (2) Heat the oil in the saucepan and saut'e the onion and chili until soft. (3) Mix in the cooking liquid, peanut butter, and soy sauce. Bring to a boil. (4) Add the (tempeh/chicken/tofu) and mix until coated with sauce. (5) Serve over hot noodles or rice. NOTES This recipe, if made as suggested, can be very spicy. We normally cut the amount of chili powder by half, although that is personal prefer- ence. Experiment with it. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes. _P_r_e_c_i_s_i_o_n: approximate measurement OK. 764 21 May 86 PEANUT-SAUCE-1 USENET Cookbook CONTRIBUTOR Daniel Faigin and Karen Davis System Development Corporation (A Burroughs Company) {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin sdcrdcf!faigin@LOCUS.UCLA.EDU Path: decwrl!recipes From: gh@utai (Graeme Hirst) Newsgroups: mod.recipes Subject: RECIPE: Mice (Australian pear dessert) Message-ID: <3608@decwrl.DEC.COM> Date: 13 Jun 86 03:38:17 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Toronto Computer Science Department Lines: 49 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 765 PEAR-MICE(D) 19 May 86 USENET Cookbook MICE PEAR-MICE - A quick pear dessert In general, a typical Australian dish is a typical British dish, which is to say a typical European or American dish with most of the subtleties of flavour (and difficulty in making) removed. The following dessert is a genuine Old Family Favorite in Australia. INGREDIENTS (Makes 1 serving) 2 _p_e_a_r _h_a_l_v_e_s Preferably canned (for authenticity), but cooked fresh pear would do. 2 _b_l_a_n_c_h_e_d _a_l_m_o_n_d_s _a_n_g_e_l_i_c_a (Cut two pieces of crystalized (candied) angelica, each 3 mm by 50 mm) PROCEDURE (1) Carefully halve the almonds along the natural split in the nut. (This is easiest after they are still wet from blanch- ing.) (2) Place the pear halves, round side up, in the serving dish. (3) At the narrow end of each half, add two almond halves to make mouse ears. At the other end, insert the angelica to make a tail. NOTES Candied angelica is almost impossible to find in North America. Any- thing else with the appropriate properties of sweetness and shape may be substituted, e.g. a piece of chocolate or candy cut to size, such as an Ovation mint divided longitudinally. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 2 minutes. _P_r_e_c_i_s_i_o_n: don't measure, count. CONTRIBUTOR //// An Australian, far from home. \\ Graeme Hirst University of Toronto Computer Science Department //// utcsri!utai!gh / gh@toronto Path: decwrl!recipes From: ecl@mtgzy (Evelyn C. Leeper) Newsgroups: mod.recipes Subject: RECIPE: Pecan Pie Message-ID: <7763@decwrl.DEC.COM> Date: 23 Jan 87 04:48:42 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T Information Systems, Holmdel, New Jersey, USA Lines: 50 Approved: reid@decwrl.UUCP 766 19 May 86 PEAR-MICE USENET Cookbook Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 767 PECAN-PIE-1(D) 1 Dec 86 USENET Cookbook PECAN PIE PECAN-PIE-1 - The traditional recipe for pecan pie INGREDIENTS (makes 1 pie) 3 _e_g_g_s, beaten 235 ml _d_a_r_k _c_o_r_n _s_y_r_u_p 190 g _s_u_g_a_r 30 g _b_u_t_t_e_r 5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 180 g _p_e_c_a_n_s 1 _u_n_b_a_k_e_d _p_a_s_t_r_y _s_h_e_l_l PROCEDURE (1) Preheat oven to 190 deg. C. (2) Blend eggs, corn syrup, sugar, butter, and vanilla together. (3) Add pecans. (4) Bake at 190 deg. C for 10 minutes, then lower the temperature to 175 deg. C and bake for another 45 minutes or so (until a knife inserted halfway between the edge and the center comes out clean. (5) Remove and let cool. NOTES If you use pecan halves it will look nicer than pecan pieces, but be more difficult to cut. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 1 hour cooking. _P_r_e_c_i_- _s_i_o_n: measure the ingredients. CONTRIBUTOR Evelyn C. Leeper AT&T Information Systems, Holmdel, New Jersey, USA ihnp4!mtgzy!ecl Path: decwrl!reid From: pam@cepu (Pamela McGarvey) Newsgroups: mod.recipes Subject: RECIPE: Pecan pralines Message-ID: <6183@decwrl.DEC.COM> Date: 31 Oct 86 11:38:40 GMT Sender: reid@decwrl.DEC.COM Organization: UCLA Comprehensive Epilepsy Program Lines: 98 Approved: reid@decwrl.UUCP 768 1 Dec 86 PECAN-PIE-1 USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 769 PECAN-PRALINES(D) 24 May 86 USENET Cookbook PECAN PRALINES PECAN-PRALINES - Texas-style creamy pecan cookies My family is from Texas, and we dearly love ``authentic'' Mexican food. Authentic as defined by my father: home-style Tex-Mex. (On a trip to Acapulco, he complained that he couldn't find any real Mexican food in the whole damn town.) We feel that the perfect ending to an orgy of tacos, enchiladas, tamales, beans, rice and _D_o_s _E_q_u_i_s beer is pralines. However, we have been consistently disappointed by the pralines served at restaurants. They are always either crystalline and crunchy, or sticky like under- cooked taffy. Both are equally unacceptable. At the age of 10, I decided to try my hand at making pralines, and hap- pened on a recipe in a current (1958) issue of _T_h_e _L_a_d_i_e_s _H_o_m_e _J_o_u_r_n_a_l, which I accidently adapted to make the perfect praline-not gooey, not crunchy, but of a solid consistency that becomes creamy in texture as it is eaten. The secret is to first screw up the recipe (at this point you are tempted to throw the whole thing out, including the pot) and then rectify the mistake into a wonderfully sinful sugary concoction. Now, no Mexican dinner or Christmas candy plate at our house is complete without them. INGREDIENTS (Makes 16-24) 240 ml _m_i_l_k 190 g _w_h_i_t_e _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 200 g _d_a_r_k _b_r_o_w_n _s_u_g_a_r, firmly packed. 5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 45 ml _d_a_r_k _c_o_r_n _s_y_r_u_p 225 g _p_e_c_a_n _h_a_l_v_e_s 180 ml _b_o_i_l_i_n_g _h_o_t _w_a_t_e_r 24 _c_u_p_c_a_k_e _p_a_p_e_r_s PROCEDURE (1) Place the white sugar, brown sugar, milk and corn syrup in a heavy 3-liter saucepan over medium-high heat. Stir to thoroughly dissolve. (2) Measuring the temperature with a candy thermometer, stir con- stantly with a long-handled wooden spoon. When the mixture reaches ``jelly'' temperature on the thermometer (104 deg. C) it will bubble furiously. Splattering is a danger (this is why you want a spoon with a long handle). You may wish to wear heavy rubber gloves for further protection. Continue stirring until mixture reaches 124 deg. C (``medium ball'' stage). (3) Remove from heat, add vanilla and let it sit for 10 minutes. During this time, set out the cupcake papers on the countertop and place 3-4 pecan halves in each paper. 770 24 May 86 PECAN-PRALINES USENET Cookbook (4) Beat the mixture by hand with the wooden spoon, while it is still in the pan, until it loses its glossy sheen. This can take up to 10 minutes or more, and calls for a strong arm. (5) At this point, the mixture will very quickly begin to form lumps and harden in the pan. As this begins to happen, return the pan to low heat; add boiling hot water a tablespoon at a time, and beat out the lumps until nearly all are gone. Add just enough water so that the mixture is somewhat runny and has lost much of its previous lumpy consistency (no more than 180 ml of water, and often much less.) Leaving a few lumps is permissible and often unavoidable. (6) Remove from heat and spoon it into the cupcake papers. Let it harden for 20-30 minutes, then remove papers. Be sure not to let the papers remain on after the candy has hardened somewhat or they will be difficult to remove later. NOTES I prefer Karo brand corn syrup. Store the pralines in an airtight container. RATING _D_i_f_f_i_c_u_l_t_y: moderate to hard. _T_i_m_e: 30 minutes cooking, 30 minutes cooling. _P_r_e_c_i_s_i_o_n: Measure the ingredients and the temperatures. CONTRIBUTOR Pamela McGarvey UCLA Comprehensive Epilepsy Program {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam Date: Wed, 28 Jan 87 08:38:11 PST From: naf@cbdkc1.uucp (Nancy Foltz) Organization: AT&T Bell Labs, Columbus, Ohio, USA Newsgroups: mod.recipes Approved: reid@decwrl.UUCP Subject: RECIPE: Pecan tarts (miniature pecan pies) Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 771 PECAN-TARTS-1(C) 22 Dec 86 USENET Cookbook PECAN TARTS PECAN-TARTS-1 - Miniature pecan pies These are miniature pies, cooked in bite-size individual crusts in tiny muffin tins. They are quite delicious. INGREDIENTS (4 dozen) PASTRY 180 g _c_r_e_a_m _c_h_e_e_s_e 250 g _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 200 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r FILLING 600 g _b_r_o_w_n _s_u_g_a_r 10 ml _v_a_n_i_l_l_a 110 g _c_h_o_p_p_e_d _p_e_c_a_n_s 4 _e_g_g_s, beaten 60 g _m_e_l_t_e_d _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e PROCEDURE (1) Allow the butter and cream cheese to soften. Mix cream cheese and butter with a mixer until fluffy. Then (using your hands) mix in the flour. Separate mixture into four equal parts and flatten each into a rectangular shape. Allow the pastry to chill for several hours. (2) Preheat oven to 175 deg. C. (3) Prepare filling by mixing all ingredients gently. Use a spoon, not a mixer. Refrigerate until muffin tins are ready to fill. (4) Take one unit of the chilled pastry and cut into 12 equal pieces. Roll each piece into a ball and then form the ball into the muffin tin in the shape of a crust. Fill each tart about 3/4 full. (5) Bake at 175 deg. C for 20 to 30 minutes. NOTES You will need to purchase tiny muffin tins, sometimes called ``nugget pans,'' to make these tarts. They are inexpensive and you can use these for various other things. It is best to purchase enough to make four dozen at once. The entire four dozen will fit into the oven on one rack! It is best to spray these tins with cooking oil before putting the crust in. There is a wooden utensil called a ``tart-tamper'' that is a real time- saver for this recipe. It might be difficult to find. It is used to 772 22 Dec 86 PECAN-TARTS-1 USENET Cookbook smash the ball to fit the tin so you don't spend a lot of time using your fingers. You dip the tip of the tamper in flour each time to prevent sticking to the pastry. It also makes the pastry look much more uniform and professional. Bake these until _s_l_i_g_h_t_l_y brown. To remove tarts, just turn the tin upside down onto paper towels and then turn the tart right side up on a baking rack to cool. RATING _D_i_f_f_i_c_u_l_t_y: easy if you have a tart tamper; moderate otherwise. _T_i_m_e: 15 minutes pastry preparation; several hours chilling; 1 hour filling, baking, and cooling. _P_r_e_c_i_s_i_o_n: Be precise for the pastry, filling may be approximate. CONTRIBUTOR Nancy Foltz AT&T Bell Labs, Columbus, Ohio, USA cbdkc1!naf Path: decwrl!recipes From: nlm@attunix.uucp (Nancy Mintz) Newsgroups: mod.recipes Subject: RECIPE: Pecan wild rice pilaf Message-ID: <8315@decwrl.DEC.COM> Date: 27 Feb 87 08:47:27 GMT Sender: recipes@decwrl.DEC.COM Organization: Unix System Dev., ATT-IS, Summit, New Jersey, USA Lines: 54 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 773 PECAN-WILDRICE(V) 26 Dec 86 USENET Cookbook PECAN WILD RICE PILAF PECAN-WILDRICE - Wheat and wild rice pilaf with pecans I originally got this recipe from the Sunday magazine of the local paper, I served it last year for Christmas dinner, and it's very good. INGREDIENTS (serves 8) 1 liter _c_h_i_c_k_e_n _b_r_o_t_h 150 g _w_i_l_d _r_i_c_e, rinsed well 300 g _w_h_e_a_t _p_i_l_a_f 100 g _p_e_c_a_n _h_a_l_v_e_s 150 g _d_r_i_e_d _c_u_r_r_a_n_t_s 1 bunch _s_c_a_l_l_i_o_n_s, thinly sliced 20 g _I_t_a_l_i_a_n _p_a_r_s_l_e_y, chopped 30 g _f_r_e_s_h _m_i_n_t _l_e_a_v_e_s, chopped _g_r_a_t_e_d _z_e_s_t _o_f _2 _o_r_a_n_g_e_s 30 ml _o_l_i_v_e _o_i_l 15 ml _o_r_a_n_g_e _j_u_i_c_e _f_r_e_s_h_l_y _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r PROCEDURE (1) In a medium saucepan, bring broth to a boil. Add wild rice to boiling broth. Bring back to a boil, reduce heat to medium- low and cook, covered, for 50 minutes or until rice is tender. Do not overcook. Remove to a large bowl. (2) While the rice is cooking, in another saucepan bring 5 dl water to a boil. Stir in the pilaf, cover and bring back to a boil. Reduce heat to low and simmer 15 minutes, or until pilaf is tender. Remove from heat, let rest 15 minutes, and add to the (cooked) wild rice. (3) Add remaining ingredients and toss well. Serve at room tem- perature. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 1 hour cooking, 1 hour cooling. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, NJ ihnp4!attunix!nlm Path: decwrl!recipes From: ews@pescadero.stanford.edu (Ed Sznyter) Newsgroups: alt.gourmand Subject: RECIPE: Pecan pumpkin pie Message-ID: <13327@decwrl.DEC.COM> Date: 10 Jun 88 08:07:56 GMT Sender: recipes@decwrl.DEC.COM 774 26 Dec 86 PECAN-WILDRICE USENET Cookbook Distribution: alt Organization: Stanford University, Stanford, California USA Lines: 76 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 775 PECN-PMPKN-PIE(D) 23 Nov 87 USENET Cookbook PECAN PUMPKIN PIE PECN-PMPKN-PIE - Pecan-pumpkin pie This pie is not as terribly sweet as straight pecan pie, and less ordi- nary than pumpkin pie. The recipe came originally from _G_o_u_r_m_e_t maga- zine. INGREDIENTS (1 pie) CRUST 1 22-cm _u_n_c_o_o_k_e_d _f_l_a_k_y _p_a_s_t_r_y _p_i_e _s_h_e_l_l PUMPKIN LAYER 200 g _p_u_m_p_k_i_n 25 g _p_a_c_k_e_d _l_i_g_h_t _b_r_o_w_n _s_u_g_a_r 1 _l_a_r_g_e _e_g_g 30 ml _s_o_u_r _c_r_e_a_m 0.5 ml _c_i_n_n_a_m_o_n 0.5 ml _g_r_a_t_e_d _n_u_t_m_e_g PECAN LAYER 200 ml _l_i_g_h_t _c_o_r_n _s_y_r_u_p 100 g _p_a_c_k_e_d _l_i_g_h_t _b_r_o_w_n _s_u_g_a_r 3 _l_a_r_g_e _e_g_g_s, 50 g _m_e_l_t_e_d _u_n_s_a_l_t_e_d _b_u_t_t_e_r cooled 10 ml _v_a_n_i_l_l_a, 1 ml _g_r_a_t_e_d _l_e_m_o_n _r_i_n_d 8 ml _l_e_m_o_n _j_u_i_c_e 1 ml _s_a_l_t 150 g _p_e_c_a_n_s PROCEDURE (1) Prepare pie shell. Keep chilled. (2) Whisk together until smooth pumpkin, 25 g brown sugar, 1 egg, sour cream, cinnamon, and nutmeg. (3) In another bowl, combine corn syrup, 100 g brown sugar, 3 eggs, 50 g butter, vanilla, lemon rind, lemon juice, and salt. Stir in pecans. (4) Spread the pumpkin layer into the pie shell, then carefully spoon the pecan mixture over it. Bake in the upper third of a preheated 220 deg. C oven for 20 minutes, then reduce to 175 deg. C for 20-30 minutes more. The filling will puff slightly, but the center will not be completely set. Cool on a rack. 776 23 Nov 87 PECN-PMPKN-PIE USENET Cookbook NOTES Serve warm or at room temperature. Reheat in a preheated 175 deg. C oven for 10 to 15 minutes. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 30 minutes preparation, 1 hour cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Ed Sznyter Distributed Systems Group, Stanford, Stanford, CA, USA ews@pescadero.stanford.edu Path: decwrl!recipes From: mcvl@src.dec.com (Mary-Claire van Leunen) Newsgroups: alt.gourmand Subject: RECIPE: Roasted red peppers Message-ID: <12446@decwrl.DEC.COM> Date: 15 Apr 88 05:33:46 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: DEC Systems Research Center, Palo Alto, Calif., USA Lines: 71 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 777 PEPPER-ROAST(V) 6 Jul 87 USENET Cookbook ROASTED RED PEPPERS PEPPER-ROAST - A low-calorie but flavorful red pepper salad Safeway got in their first carload of really cheap red peppers yester- day, and I made roasted pepper salad. Serve this at room temperature as a side dish for anything Nicoise or Spanish or Greek or Egyptian. Or make a meal of them by adding a bowl of yoghurt, a bowl of chopped onion, some black olives, radishes, and pis- tachios, and lots of warm pita bread. Or use it with saut'eed garlic and pitted black olives and a little reduced white wine as a spaghetti sauce. INGREDIENTS (Serves 4) 500 g _f_r_e_s_h _r_e_d _p_e_p_p_e_r_s (sweet red capsicum peppers) 50 ml _l_e_m_o_n _j_u_i_c_e _s_a_l_t PROCEDURE (1) Preheat broiler as hot as you can get it. Turn red peppers under the broiler until their skins come up in black bubbles. Cool the peppers until you can handle them comfortably. (2) Remove the skins, stems, cores, and seeds. (This is messy work. I have tried removing the innards first, before putting the peppers under the broiler, and the result is not so good as this way.) (3) Cut the peppers into finger shapes. Flavor them with fresh lemon juice and salt. (4) Let them sit for several hours, draining off the liquid that forms. NOTES Now. Here is the real point about this recipe: These roasted peppers are insanely delicious, smooth and unctuous and aromatic, and yet they contain absolutely no calories. A full-sized red pepper is only 15 calories. Of _c_o_u_r_s_e I could lose weight if I never ate more than three tablespoons of anything. Any fool could do that. But I don't want to confine myself to three tablespoons. Perhaps my tastebuds work more slowly that other people's. I don't seem to get the hang of what I'm eating till the second serving, or sometimes the third. At the same time, I want things that are really voluptuous and good to eat, full of interesting, complicated flavors that will satisfy me and make me feel happy and rewarded. Again, any fool could lose weight by eating celery stalks and carrots. Unfortunately, any number of carrot 778 6 Jul 87 PEPPER-ROAST USENET Cookbook sticks over six makes me grumpish, and raw celery turns me positively surly in short order unless accompanied by delicious, fattening sour cream and cream cheese. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, several hours aging. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Mary-Claire van Leunen DEC Systems Research Center, Palo Alto, California, USA mcvl@src.dec.com -or- decwrl!decsrc!mcvl Path: decwrl!recipes From: marianne@tekecs (Marianne Evans) Newsgroups: mod.recipes Subject: RECIPE: Steamed persimmon pudding Message-ID: <7023@decwrl.DEC.COM> Date: 19 Dec 86 02:59:08 GMT Sender: recipes@decwrl.DEC.COM Organization: Tektronix, Inc., Wilsonville, Oregon, USA Lines: 61 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 779 PERSIM-PUDDING(D) 17 Nov 86 USENET Cookbook STEAMED PERSIMMON PUDDING PERSIM-PUDDING - Holiday persimmon pudding with walnuts This is a simple steamed pudding gotten from Sunset Magazine many years ago. It has become a holiday tradition with my family. INGREDIENTS (Serves 6-10) 300 g _p_e_r_s_i_m_m_o_n _p_u_l_p, pur'eed (about 2 large persimmons) 125 ml _m_i_l_k 25 g _b_u_t_t_e_r, melted 10 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 200 g _r_e_g_u_l_a_r _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 200 g _s_u_g_a_r 7.5 ml _b_a_k_i_n_g _s_o_d_a 5 ml _s_a_l_t 2.5 ml _c_i_n_n_a_m_o_n 150 g _g_o_l_d_e_n _r_a_i_s_i_n_s 60 g _c_h_o_p_p_e_d _w_a_l_n_u_t_s PROCEDURE (1) Blend together the persimmon pulp, milk, butter, and vanilla. (2) Sift flour, measure, and sift again with sugar, soda, salt, cinnamon. (3) Combine the liquid ingredients with the dry ingredients, and stir in the raisins and nuts. (4) Pour into a well-buttered 1.5-liter mold. Cover tightly with a buttered lid. (5) Place the mold in a deep pan, using a rack or inverted per- forated foil pan to keep the mold out of the water. Pour boiling water into the deep pan just up to, but not touching, the mold. (6) Cover tightly and keep the water simmering; add boiling water as necessary. Steam the pudding for 1 hour 45 minutes to 2 hours, depending upon the size and shape of the mold. The pud- ding is done when a toothpick comes out clean. (7) Cool about 10 minutes before unmolding. Serve warm, with hard sauce. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 2 hours steaming. _P_r_e_- _c_i_s_i_o_n: approximate measurement OK. 780 17 Nov 86 PERSIM-PUDDING USENET Cookbook CONTRIBUTOR Marianne Evans Tektronix, Wilsonville, Oregon, USA marianne@tekecs.GWD.TEK.COM Path: decwrl!recipes From: gerry@syntron.uucp (G. Roderick Singleton) Newsgroups: alt.gourmand Subject: RECIPE: North American pheasant Message-ID: <12459@decwrl.DEC.COM> Date: 22 Apr 88 05:38:49 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Syntronics Manufacturing Inc., Toronto, Ontario, Canada Lines: 92 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 781 PHEASANT-2(M) 18 Nov 87 USENET Cookbook PHEASANT AMERIND PHEASANT-2 - Pheasant in the North American tradition This recipe is adapted from the exceptionally good, controlled- circulation _R_e_c_i_p_e_s _O_n_l_y Magazine. The original dish was created by Mary Richard for use in her Teepee Restaurant, in Winnipeg. I found some of the ingredients hard to locate in a hurry and used what I had available with good results. You can substitute rock Cornish hen, guinea fowl, or chicken for the pheasant and hazelnuts, filberts or wal- nuts for the black walnuts. INGREDIENTS (Serves 2) 1 kg _h_e_n _p_h_e_a_s_a_n_t, cleaned 1 _o_n_i_o_n, quartered 1 _b_a_y _l_e_a_f 6 _p_e_p_p_e_r_c_o_r_n_s 1 _s_m_a_l_l _c_a_r_r_o_t, sliced 1 _s_t_a_l_k _c_e_l_e_r_y, sliced 5 ml _s_a_l_t 50 ml _b_u_t_t_e_r pinch _p_o_w_d_e_r_e_d _t_h_y_m_e 1 ml _r_o_s_e_m_a_r_y, dried and crumbled 20 g _c_h_o_p_p_e_d _m_u_s_h_r_o_o_m_s 30 ml _f_l_o_u_r 30 ml _b_l_a_c_k _w_a_l_n_u_t _m_e_a_t_s, finely chopped PROCEDURE (BIRDS) (1) Split pheasant down the breastbone (or have your butcher do this). (2) Rinse the halves, place in a deep pot and barely cover with water. Add bay leaf, onion, carrot, celery, salt and pepper- corns. (3) Bring to rolling boil, then turn down heat and simmer for approximately 30 minutes, or until tender. Remove foam and scum as it forms. Remove bird(s) from broth, reserving the broth. (4) Using a heavy skillet, saut'e the halves in 30 ml of the butter until golden. (5) Place birds into small roasting pan or casserole with just enough water to cover the bottom of the pan. Sprinkle with thyme and rosemary. (6) Bake, lightly covered with foil, for 30-40 minutes at 175 deg. C. 782 18 Nov 87 PHEASANT-2 USENET Cookbook PROCEDURE (GRAVY) (1) While the birds are in the oven, strain the broth and boil rapidly down to 500 ml (2) Brown the mushrooms using the same skillet in which you browned the pheasant. Remove the mushrooms and keep them warm. (3) Melt the remaining 25 ml of butter in the skillet. Add the flour, stirring up the browning from the pan. (4) Cook over moderately high heat until golden brown. Blend in the broth using a wire whisk. (5) Add mushrooms and continue cooking approximately 1-2 minutes. Turn down heat, cover and keep warm until pheasant is roasted. NOTES When the pheasants are cooked, remove them from the oven and scrape the herbs from the skin. After placing the pheasant halves on a warm platter (or leaving them in the casserole), pour the gravy over the pheasant. Garnish with the chopped nutmeats and serve. This dish is particularly good with wild rice. RATING _D_i_f_f_i_c_u_l_t_y: easy once you have the all the ingredients ready. _T_i_m_e: 40 minutes preparation, 80 minutes cooking. _P_r_e_c_i_s_i_o_n: measure the spices. CONTRIBUTOR G. Roderick Singleton Syntronics Manufacturing Inc., Toronto, Ontario, Canada. gerry@syntron.uucp utzoo!syntron!gerry From: betsy@dartvax (Betsy Hanes Perry) Newsgroups: mod.recipes Subject: RECIPE: Pheasant a la mode de mon Homme Date: 30 Nov 85 10:37:07 GMT Organization: Dartmouth University, Hanover, New Hampshire Approved: reid@glacier.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 783 PHEASANT-PERRY(M) 30 Oct 85 USENET Cookbook PHEASANT A LA MODE PERRY PHEASANT-PERRY - Pheasant for Thanksgiving A couple of years ago, we decided that pheasant would be the perfect Thanksgiving meal for two. My husband conflated the best parts of all the pheasant recipes we could find (most came from the _G_o_u_r_m_e_t cookbook) and came up with a recipe that I find wonderful. It's moist and tender; tastes like chicken gone to heaven. (One of pheasant's main problems, by the way, is that it tends to be dry.) INGREDIENTS (Serves 2) 1 _p_h_e_a_s_a_n_t 1 _b_a_y _l_e_a_f 2 _w_h_o_l_e _c_l_o_v_e_s (or more to taste) 1 _c_l_o_v_e _o_f _g_a_r_l_i_c 15 ml _p_a_r_s_l_e_y, chopped fine 30 ml _c_e_l_e_r_y _l_e_a_v_e_s, chopped fine 1 slice _l_e_m_o_n (peeled and chopped) 6-12 _j_u_n_i_p_e_r _b_e_r_r_i_e_s (or more to taste) 1 _t_a_n_g_e_r_i_n_e (peeled whole) 350 ml _p_o_r_t (*NOT* ``cooking port'', real port. ``Cooking port'' has salt added. 100 g _l_a_r_d_i_n_g _p_o_r_k (Bacon will do) 5 _o_n_i_o_n _s_l_i_c_e_s (slice thin) 30 ml _m_u_s_h_r_o_o_m _p_e_e_l_i_n_g_s 250 ml _c_h_i_c_k_e_n _s_t_o_c_k 10 _p_e_p_p_e_r_c_o_r_n_s (bruised) 60 ml _M_a_n_d_a_r_i_n_e _N_a_p_o_l_e_o_n (a tangerine liqueur; you could probably substitute Cointreau in a pinch. Use more or less, to taste.) 250 ml _s_o_u_r _c_r_e_a_m PROCEDURE (1) Preheat oven to 175 deg. C. (2) Rub pheasant inside and out with salt and pepper. Sprinkle with port. Stuff with bay leaf, cloves, garlic, parsley, celery leaves, lemon, juniper berries and tangerine. (3) Sew the body cavity of the pheasant shut. Moisten the larding pork or bacon with port, and cover the breast. (4) To the roasting pan add onion slices, mushroom peelings, 250 ml of port, chicken stock, salt to taste, peppercorns, more juniper berries to taste, and Mandarine liqueur. (5) Roast 40-45 minutes, basting every 10 minutes at least. (6) Strain gravy. Let stand and skim fat. Just before serving, add sour cream. 784 30 Oct 85 PHEASANT-PERRY USENET Cookbook NOTES (We usually stick the whole cloves into the tangerine, insert all the other spices into the body cavity, then add the tangerine.) Some of these ingredients may be hard to find; feel free to omit them. ``Mushroom peelings'' are simply mushroom stems and leftovers, chopped fine. ``Bruised peppercorns'' are peppercorns that have been hit with a wooden mallet. Bon appetit, and good luck! RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 1 hour. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Elizabeth Hanes Perry Dartmouth University, Hanover, New Hampshire USA UUCP:{decvax|ihnp4|linus|cornell}!dartvax!betsy betsy@dartmouth.csnet "Ooh, ick!"--Penfold Path: decwrl!recipes From: nlm@attunix (Nancy Mintz) Newsgroups: mod.recipes Subject: RECIPE: Picadillo (Seasoned Chopped Beef) Message-ID: <6625@decwrl.DEC.COM> Date: 28 Nov 86 04:35:53 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T UNIX Dev. Lab, Summit, New Jersey, USA Lines: 92 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 785 PICADILLO(M) 7 Aug 86 USENET Cookbook PICADILLO PICADILLO - Latin-American seasoned chopped beef I got this recipe from net.cooks in the fall of 1983. It was posted by houxm!houxz!llf. Picadillo is a great favorite throughout Latin America, and every coun- try has its own version. In Mexico it is much appreciated as a filling for tacos, empanadas, tamales, and green peppers. In the north of the country it is popular on its own and is eaten as a main dish, accom- panied by rice, beans, guacamole, and tortillas. INGREDIENTS (serves 6) 50 ml _o_l_i_v_e _o_r _v_e_g_e_t_a_b_l_e _o_i_l 1 kg _l_e_a_n _g_r_o_u_n_d _b_e_e_f 1 _l_a_r_g_e _o_n_i_o_n, finely chopped 1 _g_a_r_l_i_c _c_l_o_v_e, finely chopped 3 _m_e_d_i_u_m _t_o_m_a_t_o_e_s, peeled and chopped 2 _t_a_r_t _c_o_o_k_i_n_g _a_p_p_l_e_s, peeled, cored and chopped 1 _j_a_l_a_p_e_n_o _c_h_i_l_i, seeded and chopped (or more to taste). 125 ml _r_a_i_s_i_n_s (soaked 10 minutes in warm water) 100 g _p_i_m_e_n_t_o-_s_t_u_f_f_e_d _o_l_i_v_e_s, cut in half crosswise 2.5 ml _o_r_e_g_a_n_o 2.5 ml _t_h_y_m_e _s_a_l_t _p_e_p_p_e_r 15 ml _b_u_t_t_e_r 100 g _s_l_i_v_e_r_e_d _a_l_m_o_n_d_s PROCEDURE (1) Heat the oil in a large, heavy skillet. Add the beef and saut'e until it is lightly browned, stirring to break up any lumps. (2) Add the onion and garlic and saut'e for 5 minutes longer. (3) Add all the remaining ingredients except the butter and the almonds. Mix well and simmer, uncovered, over moderate heat, stirring from time to time, for 20 minutes. (4) In a small skillet, heat the butter and saut'e the almonds until they are golden brown. (5) Mound the beef onto a serving platter and sprinkle with the almonds. Surround it with a border of rice. NOTES Variatons: Instead of oregano and thyme, use a pinch or two of cinnamon and ground cloves. This makes an interesting difference in flavor, giv- ing the dish an almost Middle Eastern taste. 786 7 Aug 86 PICADILLO USENET Cookbook In Chihuahua, the apple is left out and 4 medium potatoes, cooked and cubed, and 300 g cooked green peas are added to the beef at the end of the cooking time for just long enough to heat them through. This makes a nice one-dish meal. Picadillo de la Costa from the state of Guerrero, best known for the beach resort of Acapulco, uses the tropical fruits in which the region abounds, and instead of beef uses an equal mixture of ground pork and veal. The method is the same but the meats, with the onion, garlic, tomatoes, hot peppers, salt, and pepper, are cooked, uncovered, for 15 minutes. Then add 400 g pineapple chunks, 2 pears (peeled, cored, and cut in chunks) and 2 bananas (peeled and sliced) are added and the mix- ture simmered for 15 minutes longer over low heat. Sprinkle with almonds just before serving. This is a delicious summer dish, good with plain rice. In addition to the almonds, I add fresh coriander leaves as a garnish. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes preparation. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, NJ ihnp4!attunix!nlm Path: decwrl!recipes From: anita@utastro.uucp (Anita Cochran) Newsgroups: mod.recipes Subject: RECIPE: Seafood Pita Message-ID: <4940@decwrl.DEC.COM> Date: 22 Aug 86 08:28:42 GMT Sender: recipes@decwrl.DEC.COM Organization: Astronomy Dept, Univ. of Texas, Austin, TX Lines: 70 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 787 PITA-SEAFOOD(M) 28 Mar 86 USENET Cookbook SEAFOOD PITA PITA-SEAFOOD - Pita-Seafood Salad Sandwiches This recipe is more of a formula than a recipe. It is excellent for a cool dinner in the summer (any time after February in Texas!) INGREDIENTS (Serves 2-4) 200 g _s_c_a_l_l_o_p_s _o_r _s_h_r_i_m_p 60 ml _o_l_i_v_e _o_i_l 1 _m_e_d_i_u_m _o_n_i_o_n 1 _g_a_r_l_i_c _c_l_o_v_e_s (or more or less to taste) 500 g _v_e_g_e_t_a_b_l_e (such as eggplant or zucchini) 50 g _m_u_s_h_r_o_o_m_s to taste _s_a_l_t, _p_e_p_p_e_r _a_n_d _s_p_i_c_e_s 350 ml _c_o_o_k_e_d _c_o_u_s_c_o_u_s _p_i_t_a _b_r_e_a_d PROCEDURE (1) Cut up the vegetables into small (1-cm) cubes. Slice the mushrooms. (2) If using shrimp, peel and devein the shrimp and cut into small cubes. (3) In a small amount of olive oil, saut'e the onion and the optional garlic until the onion is soft but not quite tran- sparent. (4) Heat the remaining olive oil in a skillet and add the veget- able and mushrooms. Saute until the vegetables are almost soft. Taste and add salt, pepper and whatever spices strike your fancy (oregano, basil, and red pepper are good). (5) Add the scallops or shrimp and cook until just done-about a minute or two. Scallops will turn opaque and shrimp will turn pink. Do NOT overcook. (6) There should be an excess of oil and fluid. If not, add more oil and briefly heat. Transfer the mixture to a bowl. Add the couscous and mix thoroughly. (7) Chill several hours or overnight. (8) Stuff into the pita bread (maybe with some tomato) and serve. NOTES You could substitute almost any vegetable and crab or a firm fish. To use this for a picnic, don't stuff the pita bread until you are about to serve it. Err on the side of too much oil, since the couscous absorbs the oil (and a recent study says that olive oil may be good for you). 788 28 Mar 86 PITA-SEAFOOD USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 30 minutes preparation, overnight chilling. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Anita Cochran Astronomy Dept., The Univ. of Texas, Austin, TX {noao, ut-sally, ut-ngp}!utastro!anita arpa: anita@astro.UTEXAS.EDU Path: decwrl!recipes From: rhorn@infinet (Rob Horn) Newsgroups: mod.recipes Subject: RECIPE: Pizza dough I Message-ID: <4097@decwrl.DEC.COM> Date: 11 Jul 86 03:38:42 GMT Sender: recipes@decwrl.DEC.COM Organization: Infinet, Inc. North Andover, MA Lines: 52 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 789 PIZZA-DOUGH-1(B) 19 Mar 86 USENET Cookbook PIZZA DOUGH PIZZA-DOUGH-1 - Simple pizza dough I don't remember where I learned this simple recipe for pizza dough. It makes enough dough for two 30x40 pan pizzas. I like it because it is so easy to memorize and it makes good pizzas. Of course, it is not quite as easy to memorize in its metric rendering. INGREDIENTS (2 pizza crusts) 500 g _f_l_o_u_r 15 g _a_c_t_i_v_e _d_r_y _y_e_a_s_t 30 ml _s_u_g_a_r 10 ml _s_a_l_t 500 ml _w_a_t_e_r PROCEDURE (1) Mix all of the dry ingredients first, then add the water. It will appear to be too dry. Do not add water. Keep working the dough until it is smooth. (This requires a little faith but it really works). (2) Let the dough rise once (approx 1 hour). Punch it down and knead again. (3) At this point you may choose to freeze some of the dough. If you do freeze it, be sure to wrap it well and freeze it quickly. With either fresh or thawed dough, let the dough rise a second time. (4) After it has risen, punch it down and use it for your pizza. The dough will rise a little while you put the rest of your pizza toppings on it. Then bake as appropriate for pizza thickness and toppings. NOTES I have tried variations like whole wheat, and just about any flour com- bination that works for bread works for pizza dough. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes preparation, 2 hours rising. _P_r_e_c_i_- _s_i_o_n: measure the ingredients. CONTRIBUTOR R Horn Infinet, Inc. North Andover, MA {decvax, seismo!harvard}!wanginst!infinet!rhorn Path: decwrl!recipes From: petolino@chronon (Joe Petolino) Newsgroups: mod.recipes Subject: RECIPE: Pizza rustica 790 19 Mar 86 PIZZA-DOUGH-1 USENET Cookbook Message-ID: <4096@decwrl.DEC.COM> Date: 11 Jul 86 03:37:26 GMT Sender: recipes@decwrl.DEC.COM Organization: Chronon Computer Corp., Mtn. View, CA Lines: 122 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 791 PIZZA-RUSTICA(M) 17 Apr 86 USENET Cookbook PIZZA RUSTICA PIZZA-RUSTICA - San Felese Easter pie This dish is traditional in my family at Easter time. I don't know how to spell the Italian name of this pie, but it sounds something like ``Pizza Gain''-my father translates it as ``full pie'' This recipe ori- ginated in the town of San Fele, east of Naples. INGREDIENTS (serves 12) CHEESE FILLING 1 kg _r_i_c_o_t_t_a _c_h_e_e_s_e 3 _l_a_r_g_e _e_g_g_s 100 g _m_o_z_z_a_r_e_l_l_a _c_h_e_e_s_e, shredded or chopped 25 g _r_o_m_a_n_o _c_h_e_e_s_e, grated 5 g _f_r_e_s_h _p_a_r_s_l_e_y, chopped 25 ml _d_r_i_e_d _m_i_n_t _l_e_a_v_e_s (do not use peppermint) 2.5 ml _b_l_a_c_k _p_e_p_p_e_r _s_a_l_t to taste-depends on salt content of cheeses. MEAT FILLING 500 g _I_t_a_l_i_a_n _s_a_u_s_a_g_e (``mild'' or ``sweet'') 60 g _I_t_a_l_i_a_n _d_r_y _s_a_l_a_m_i, thinly sliced 60 g _p_r_o_s_c_i_u_t_t_o, thinly sliced (or any other ham) PIZZA 700 g _p_i_z_z_a _d_o_u_g_h (if you make your own dough, use about 300 g of flour) _f_l_o_u_r 1 _e_g_g, separated PROCEDURE (1) Put ricotta and eggs into a large bowl and stir until well mixed. Blend in all other ingredients. (2) Slice the sausage into rounds about 7 mm thick. Brown in a little oil until cooked through. Drain, and discard grease. Cut the salami and ham slices into strips about 2x1/2cm (3) Make or thaw or unwrap the pizza dough. (4) Mix the meats into the cheese filling. Roll the dough into two disks, one large enough to line a 25-cm round cake pan, the other large enough to cover it. Put the larger piece into the lightly-floured cake pan, molding it so that it completely lines the pan, with at least 1 cm hanging over the edge. Fill with the cheese-meat mixture. To allow for expansion, fill to about 1 cm below the top of the pan. Wet the exposed dough edge with egg white, place the other piece of dough on top, and pinch the two pieces together. Trim neatly to make a 792 17 Apr 86 PIZZA-RUSTICA USENET Cookbook seal. Brush egg yolk over the top of the pie (this will brown during baking). Puncture the top of pie in several places with a knife (make sure the holes are large enough not to close up during baking). Bake at 175 deg. C for about an hour, until the top is browned but not burned. Remove from pan and cool on a wire rack. Serve at room temperature. NOTES This recipe makes a very large pie. I couldn't find a big enough cake pan, so I used a cast-iron frying pan. You might try using half the quantity of ingredients in an 18-cm pan (make a little extra dough). If possible, grate your own romano cheese. Some of the romano sold pre-grated in cardboard cylinders looks and tastes more like sawdust than cheese. ``Romano'' and ``parmesan'' are American names; the main difference is that romano is sharper. The mint you want to use is spear- mint. It is sold as just plain ``mint'' in the spice section of super- markets. Peppermint is entirely the wrong flavor. Italian sausage is a 'fresh' sausage, _i._e. uncured and uncooked. It must be cooked before eating. Depending upon where you live, the less- spicy version of it is called either ``sweet'' or ``mild''. When I'm really ambitious I make my own (that doesn't happen often!). The only ingredients are pork (about 20% fat), fennel seeds, salt, and a small amount of red pepper flakes, all coarsely ground and stuffed into natural hog casings. If you can't find Italian sausage, you might try a mixture of ground pork with the above seasonings, rolled into little patties. To adjust seasonings, just pan-fry a little bit of the mixture and taste. The cheese filling given above (without the meats) is my standard fil- ling for lasagna, manicotti, ravioli, etc. This same recipe can be used to make calzone. Roll out a small disk of pizza dough, put a blob of cheese/meat mixture in the middle, fold it over, seal, and bake. This is a good way to use up any filling that doesn't fit into the pie. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 30 minutes preparation, 1 hour cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Joe Petolino Chronon Computer Co., Mountain View CA sun!chronon!petolino Path: decwrl!recipes From: wolit@mhuxd.uucp (Jan Wolitzky) Newsgroups: mod.recipes Subject: RECIPE: Playdough Message-ID: <8835@decwrl.DEC.COM> Date: 27 Mar 87 04:28:14 GMT Sender: recipes@decwrl.DEC.COM 793 PIZZA-RUSTICA 17 Apr 86 USENET Cookbook Organization: AT&T Bell Laboratories, Murray Hill, New Jersey, USA Lines: 38 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 794 6 Feb 87 PLAYDOUGH(O) USENET Cookbook PLAYDOUGH PLAYDOUGH - Homemade playdough I got this from a friend of mine. It even _s_m_e_l_l_s like the real thing. INGREDIENTS (1 kg) 200 g _f_l_o_u_r 250 g _s_a_l_t 20 g _c_r_e_a_m _o_f _t_a_r_t_a_r 5 dl _w_a_t_e_r 15 ml _m_i_n_e_r_a_l _o_i_l _f_o_o_d _c_o_l_o_r_i_n_g PROCEDURE (1) Mix all ingredients in a saucepan. Cook over medium heat, stirring until stiff. (2) Allow to cool; knead. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Jan Wolitzky AT&T Bell Laboratories, Murray Hill, New Jersey, USA ihnp4!mhuxd!wolit Path: decwrl!recipes From: mg@cidam.oz (Mike A. Gigante) Newsgroups: mod.recipes Subject: RECIPE: Martha's plum casserole Message-ID: <3469@decwrl.DEC.COM> Date: 6 Jun 86 03:38:15 GMT Sender: recipes@decwrl.DEC.COM Organization: Royal Melbourne Inst. of Tech., Melbourne, Australia Lines: 45 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 795 PLUM-CASSEROLE(M) 27 May 86 USENET Cookbook MARTHA'S PLUM CASSEROLE PLUM-CASSEROLE - Simple beef casserole with plum and tomato This is a delicious sweet beef casserole. I got it from a radio talk- back show a few years ago; it was a listener's old favourite. INGREDIENTS (serves 4) 1.5 kg _c_u_b_e_d _b_e_e_f 150 ml _p_l_u_m _j_a_m 250 ml _t_o_m_a_t_o _s_a_u_c_e 250 ml _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e _f_l_o_u_r PROCEDURE (1) Roll the beef cubes in the flour, and place them in an ungreased casserole dish. (2) Mix together the other ingredients (plum jam, tomato sauce, worcestershire sauce). (3) Cover the beef with the sauce mixture. (4) Bake at 120 deg. C for 1 hour. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 1 hour baking. _P_r_e_c_i_- _s_i_o_n: no need to measure. CONTRIBUTOR Michael Gigante Royal Melbourne Institute of Technology, Melbourne Vic., Australia UUCP :...!seismo!munnari!cidam.oz!mg ARPA :mg%cidam.oz@seismo.css.gov CSNET:mg%cidam.oz@australia Path: decwrl!recipes From: patc@tekcrl.tek.com (Pat Caudill) Newsgroups: alt.gourmand Subject: RECIPE: Poncit Message-ID: <12790@decwrl.DEC.COM> Date: 13 May 88 06:07:45 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Tektronix, Inc., Portland, Oregon, USA Lines: 60 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial 796 27 May 86 PLUM-CASSEROLE USENET Cookbook advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 797 PONCIT(M) 27 Sep 87 USENET Cookbook PONCIT PONCIT - Filipino cabbage in garlic and soy sauce I got this from Lynne Fitzsimmons who got it from a Filipino friend of her mother's. INGREDIENTS (serves 5) 60 ml _c_o_o_k_i_n_g _o_i_l 2 _c_l_o_v_e_s _g_a_r_l_i_c, minced 1 _o_n_i_o_n, minced 250 g _b_o_i_l_e_d _m_e_a_t (pork, chicken, or shrimp) , _l_a_r_g_e _c_a_r_r_o_t cut into thin strips 1 _s_m_a_l_l _c_a_b_b_a_g_e, shredded 50 ml _s_o_y _s_a_u_c_e 50 ml _b_r_o_t_h 1 bunch _c_e_l_e_r_y 250 g _r_i_c_e _s_t_i_c_k_s _o_r _w_h_e_a_t _n_o_o_d_l_e_s 5 ml _s_a_l_t 5 ml _M_S_G 1 _s_p_r_i_n_g _o_n_i_o_n, chopped PROCEDURE (1) Saut'e garlic in cooking oil. (2) Add onions, meat, carrot and cabbage. Season with soy sauce and fry for 2 more minutes. (3) Add broth and simmer, then add celery. (4) When vegetables are cooked, add rice sticks or noodles and season with salt and MSG. Garnish with spring onions. (5) Serve with lemon. NOTES You will need a big frying pan to fit all the ingredients. You may leave out the salt and MSG if you like. I have successfully used lightly-microwaved bacon as the meat. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Pat Caudill Tektronix, Inc., Portland, Oregon, USA patc@tekcrl.tek.com tektronix!tekcrl.tek.com!patc From: reid@decwrl.UUCP (Brian Reid) Newsgroups: mod.recipes Subject: RECIPE: Jordan Pond House popovers 798 27 Sep 87 PONCIT USENET Cookbook Date: 30 Nov 85 10:39:40 GMT Organization: DEC Western Research Lab, Palo Alto CA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 799 POND-POPOVERS(B) 29 Nov 85 USENET Cookbook JORDAN POND HOUSE POPOVERS POND-POPOVERS - Popovers from the Jordan Pond teahouse In Acadia National Park, near Bar Harbor Maine, is Jordan Pond. A cen- tury ago the teahouse at Jordan Pond was a gathering place where the aristocracy had tea and popovers with strawberry jam each day at 4 o'clock. The Jordan Pond Tea House burned down in 1978, but has been rebuilt. It now serves people sporting clothes announcing ``mommy and daddy went to Naugatuck, and all they brought me was this crummy shirt'', and who show up in station wagons, but the popovers are the same that were served to the idle rich of another era. INGREDIENTS (2 large popovers) 2 _l_a_r_g_e _e_g_g_s 250 ml _w_h_o_l_e _m_i_l_k 100 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 2.5 ml _s_a_l_t 1 ml _b_a_k_i_n_g _s_o_d_a PROCEDURE (1) Preheat oven to 220 deg. C. Beat the eggs at high speed with an electric mixer for 3 minutes, or until the mixture turns lemon yellow. (2) Slow the mixer to a crawl, and dribble in 125 ml of milk, tak- ing about 20 seconds to pour it in. (3) Into another bowl, sift 100 g flour then add salt and baking soda and sift again. With the mixer still running on its slowest speed, add the dry ingredients to the eggs and milk. (4) Turn the mixer off and use a rubber spatula to make sure that all of the flour has blended in with the liquid. (5) Set the mixer to medium speed and dribble in the remaining milk. Blend for 1 minute. (6) Turn the mixer to its highest speed and beat for 10 minutes (or 5 minutes if you have a Kitchen-aid style mixer that uses a wire whip for beating). Extra beating can't hurt. (7) Filter the batter through a fine-mesh screen strainer to remove any lumps, then pour into well-buttered popover cups or custard cups. (If you must use a muffin tin, fill only the 4 corners.) (8) Bake at 220 deg. C for 15 minutes. Without opening the oven, 800 29 Nov 85 POND-POPOVERS USENET Cookbook turn heat to 175 deg. C and bake for 15 more minutes (20 minutes if your oven door has a window). NOTES Serve immediately, with fresh jam and room-temperature butter. These popovers turn out significantly better if they are baked in crock- ery custard cups rather than in metal or glass. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 15 minutes preparation, 30 minutes baking. _P_r_e_c_i_s_i_o_n: measure carefully. CONTRIBUTOR Brian Reid DEC Western Research Laboratory, Palo Alto CA reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid From: jeff@rtech (Jeff Lichtman) Newsgroups: mod.recipes Subject: RECIPE: Poppyseed Bundt Cake Date: 10 Jan 86 03:45:22 GMT Organization: Relational Technology Inc., Alameda, CA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 801 POPPYCAKE(B) 1 Jan 86 USENET Cookbook POPPYSEED BUNDT CAKE POPPYCAKE - A light, delicate cake I got this recipe from my mom. I'm not sure where she got it. INGREDIENTS (1 bundt cake) 225 g _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 300 g _s_u_g_a_r 250 g _f_l_o_u_r (sift before measuring) 5 ml _b_a_k_i_n_g _s_o_d_a 10 ml _b_a_k_i_n_g _p_o_w_d_e_r 250 ml _b_u_t_t_e_r_m_i_l_k 60 g _p_o_p_p_y _s_e_e_d_s 5 ml _a_l_m_o_n_d _e_x_t_r_a_c_t (or vanilla extract) 4 _e_g_g_s (separated) 50 g _b_r_o_w_n _s_u_g_a_r 5 ml _c_i_n_n_a_m_o_n PROCEDURE (1) Soak poppyseed in the buttermilk for 15 minutes. (2) Cream together butter and sugar. Add yolks to creamed mix- ture. Add almond extract or vanilla. (3) Add dry ingredients alternately with buttermilk mixture, a little at a time. (4) Beat egg whites very stiff as for angel food. Fold egg whites into mixture. (5) Pour half of this batter mixture into well-greased Bundt pan. (6) Sprinkle with a mixture of 50 g brown sugar and 5 ml cinnamon. (7) Pour in remaining batter. (8) Bake at 175 deg. C for 1 hour. (9) Cool and invert onto serving dish, then remove Bundt pan. NOTES When folding in egg whites, be gentle. Lift and turn the batter instead of using a stirring motion. Don't worry if a little bit of egg white remains unmixed; the egg whites will collapse if you mix it too much. I have tried both vanilla and almond extracts with this recipe, and prefer the former. 802 1 Jan 86 POPPYCAKE USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate (folding the beaten eggwhites into the batter takes some skill). _T_i_m_e: 30 minutes preparation, 1 hour cooking, 1 hour cooling. _P_r_e_c_i_s_i_o_n: Measure carefully. CONTRIBUTOR Jeff Lichtman at rtech (Relational Technology, Inc.) "Saints should always be judged guilty until they are proved innocent..." {amdahl, sun}!rtech!jeff -or- {ucbvax, decvax}!mtxinu!rtech!jeff Path: decwrl!recipes From: stevem@fai (Steven Minneman) Newsgroups: mod.recipes Subject: RECIPE: Indonesian braised pork Message-ID: <5168@decwrl.DEC.COM> Date: 5 Sep 86 18:09:14 GMT Sender: recipes@decwrl.DEC.COM Organization: Fujitsu America, Inc., San Jose, CA Lines: 53 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 803 PORK-BRAISE-1(M) 21 May 86 USENET Cookbook INDONESIAN BRAISED PORK PORK-BRAISE-1 - Pork with lime and hot peppers This recipe was originally based on one I found in a paperback cookbook. Over the years I have adapted it into what you see here. It is fairly hot, but always gets rave reviews from everyone, even from people who normally don't like hot food. INGREDIENTS (Serves 6-8) 2 kg _p_o_r_k, cut into small bite-size pieces 1 _o_n_i_o_n, chopped 30 ml _c_r_u_s_h_e_d _r_e_d _p_e_p_p_e_r_s 4 _g_a_r_l_i_c _c_l_o_v_e_s, minced 15 ml _l_i_m_e _j_u_i_c_e 175 ml _s_o_y _s_a_u_c_e 40 g _b_r_o_w_n _s_u_g_a_r PROCEDURE (1) Fry pork, onion, red peppers, and garlic over high heat in a heavy frying pan, stirring frequently for about 20 minutes or until well browned. (2) Add lime juice, soy sauce, and brown sugar. (3) Reduce heat and simmer for about 15 to 20 minutes. (4) Put in a covered dish and keep warm in the oven while you make the rice to serve it over. This makes it easy to make the rice, and the pork actually browns a little more during this time. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 40 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Steven A. Minneman Fujitsu America Inc, San Jose, Ca ihnp4!pesnta!fai!stevem The best government is no government at all. Path: decwrl!recipes From: stephenw@murdu.oz (Stephen Withers) Newsgroups: mod.recipes Subject: RECIPE: Pork chops Italiano Message-ID: <7343@decwrl.DEC.COM> Date: 2 Jan 87 04:49:32 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Melbourne, Parkville, Victoria, Australia Lines: 57 804 21 May 86 PORK-BRAISE-1 USENET Cookbook Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 805 PORK-CHOPS-1(M) 8 Oct 86 USENET Cookbook PORK CHOPS ITALIANO PORK-CHOPS-1 - Pork chops simmered in tomato and onion Apologies to anyone of Italian descent-I'm sure this dish will seem a slander on your culinary heritage, but that's the way I learned this recipe. As much as I like grilled pork chops, I enjoy a change. This recipe isn't _h_a_u_t_e _c_u_i_s_i_n_e, but I think it is particularly good when you get home from work on a cold, wet evening. The preparation is fairly quick, and it leaves you time to warm up in front of the fire with a cup of tea and read a newspaper. INGREDIENTS (Serves 2) 2 _p_o_r_k _l_o_i_n _c_h_o_p_s 300 ml _c_o_n_d_e_n_s_e_d _t_o_m_a_t_o _s_o_u_p (1 small can) 1 _g_r_e_e_n _p_e_p_p_e_r, sliced 1 _o_n_i_o_n, diced 1 _b_a_y _l_e_a_f _o_i_l _f_o_r _f_r_y_i_n_g _s_a_l_t _a_n_d _p_e_p_p_e_r PROCEDURE (1) Heat the oil in a saucepan or frying pan (choose one with a lid). Season both sides of the chops with salt and pepper to taste. Brown the chops quickly on both sides. Remove from the pan. (2) Fry the onions until soft, but not brown. You may need to add a little more fat, but I prefer to use as little as possible. (3) Return the chops to the pan, add the tomato soup, green pepper, and bay leaf. Bring to the boil, then simmer gently for 30-40 minutes, or until the chops are cooked. NOTES I serve this with rice. If you like brown rice, it has the advantage of taking as long to cook as the rest of the meal, so you get an uninter- rupted half-hour. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 40 minutes cooking. _P_r_e_c_i_s_i_o_n: No need to measure. CONTRIBUTOR Stephen Withers, University of Melbourne, Parkville, Victoria, Australia stephenw@murdu.oz Path: decwrl!recipes From: martha@hcx1.ssd.uucp (Martha Bush) 806 8 Oct 86 PORK-CHOPS-1 USENET Cookbook Newsgroups: alt.gourmand Subject: RECIPE: Southern style pork chops Message-ID: <11009@decwrl.DEC.COM> Date: 24 Jul 87 06:04:36 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Harris Computer Systems, Ft. Lauderdale, Florida, USA Lines: 55 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 807 PORK-CHOPS-2(M) 18 Feb 87 USENET Cookbook SOUTHERN STYLE PORK CHOPS PORK-CHOPS-2 - Pork chops in mushroom peanut-butter sauce I originally found this recipe in the Woman's Day Encyclopedia of Cook- ery. It is very easy to prepare and makes a hearty main dish served over rice or noodles. INGREDIENTS (serves 4) 4 _p_o_r_k _c_h_o_p_s, about 1 cm thick _s_h_o_r_t_e_n_i_n_g _o_r _o_i_l 4 _o_n_i_o_n _s_l_i_c_e_s (we like these fairly thick) 50 g _p_e_a_n_u_t _b_u_t_t_e_r 2 dl _c_o_n_d_e_n_s_e_d _m_u_s_h_r_o_o_m _s_o_u_p (or make a mushroom-flavored white sauce) 6 cl _m_i_l_k 5 ml _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 5 ml _s_a_l_t 1 ml _b_l_a_c_k _p_e_p_p_e_r PROCEDURE (1) In a frying pan big enough to hold all of the chops at once, brown pork chops on both sides in a little shortening or oil. Pour off fat, leaving chops in frypan. (2) Place an onion slice on top of each chop. (3) Mix peanut butter, mushroom soup, milk, Worcestershire sauce, salt, and pepper. Pour over chops. (4) Cover and simmer over medium to low heat for 45 minutes. You may want to move the chops around in the pan from time to time to keep them from sticking. NOTES Smooth peanut butter is best. The chunky variety gives a strange con- sistency to this dish. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes browning, 45 minutes simmering. _P_r_e_- _c_i_s_i_o_n: no need to measure. CONTRIBUTOR Martha Bush Harris Computer Systems Division, Ft. Lauderdale, Florida, USA ihnp4!allegra!novavax!hcx1!martha Path: decwrl!recipes From: jeff@rtech.uucp (Jeff Lichtman) Newsgroups: alt.gourmand Subject: RECIPE: Pork loin roast in milk Message-ID: <10713@decwrl.DEC.COM> 808 18 Feb 87 PORK-CHOPS-2 USENET Cookbook Date: 4 Jul 87 00:00:51 GMT Sender: recipes@decwrl.DEC.COM Organization: Relational Technology, Inc., Alameda, California, USA Lines: 60 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 809 PORK-IN-MILK(M) 6 Feb 87 USENET Cookbook PORK LOIN BRAISED IN MILK PORK-IN-MILK - Italian-style pork roast in milk I got this recipe from a friend, who got it from a cookbook in Italy. It is very rich and flavorful. I have not seen this method of preparation in any other recipe. INGREDIENTS (Serves 4-6) 1-2 kg _p_o_r_k _l_o_i_n _r_o_a_s_t (You can also use a pork shoulder roast) 25 g _b_u_t_t_e_r 30 ml _o_l_i_v_e _o_i_l _s_a_l_t _b_l_a_c_k _p_e_p_p_e_r freshly ground _m_i_l_k enough to cover roast; see instructions below 3-4 cl _w_a_r_m _w_a_t_e_r PROCEDURE (1) Find a saucepan that fits the pork roast closely, but still allows you to turn the roast in it. (2) Add the butter and oil to the pan. Heat at medium-high heat. Brown the roast on all sides. (3) Add salt and pepper to taste. Add enough milk to cover 3/4 of the meat. (4) Cover the saucepan, but leave the lid ajar. Turn the heat down to medium and cook for 11/2 to 21/2 hours, until the sauce has reduced to thick, nut-brown clusters. If the sauce has not reduced after 21/2 hours, remove the meat, keep it warm, and increase the heat to high until the sauce thickens. (5) Remove the roast from the sauce, if you haven't already. Turn the heat down and skim the fat from the sauce. Add the water, turn the heat to high, and scrape the bottom of the saucepan (there will be a crust on the bottom that you'll want to get loose). (6) Return the meat to the pan, warm it up, and serve it with the sauce. NOTES The cleanup for this recipe takes a while, because the saucepan gets a crust on the bottom. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 2-3 hours cooking. _P_r_e_- _c_i_s_i_o_n: no need to measure. 810 6 Feb 87 PORK-IN-MILK USENET Cookbook CONTRIBUTOR Jeff Lichtman Relational Technology, Inc., Alameda, California, USA {amdahl,sun}!rtech!jeff {ucbvax,decvax}!mtxinu!rtech!jeff Path: decwrl!recipes From: kindlimann@ethz (Heinz Kindlimann) Newsgroups: mod.recipes Subject: RECIPE: German potato pancake Message-ID: <3867@decwrl.DEC.COM> Date: 27 Jun 86 03:39:38 GMT Sender: recipes@decwrl.DEC.COM Organization: Swiss Federal Institute of Technology, Zurich Lines: 53 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 811 POTATO-PANCAKE(MV) 9 Jun 86 USENET Cookbook POTATO PANCAKE POTATO-PANCAKE - German ``Kartoffel Puffer'' A traditional German potato recipe. Not for people with weight prob- lems. INGREDIENTS (serves 4) 1 kg _p_o_t_a_t_o_e_s, peeled 2 _o_n_i_o_n_s, chopped fine 1 _e_g_g, beaten 40 g _f_l_o_u_r 5 ml _s_a_l_t 250 ml _o_i_l (or lard) PROCEDURE (1) Grate the peeled raw potatoes with a fine grater. Squeeze dry in a towel. (2) Mix the potatoes with all other ingredients (except the oil). Leave it for a while. (3) Heat the oil or lard in a frying pan. Form pancakes from 30 ml of batter, press flat, and fry until both sides are golden brown. NOTES Serve the hot pancakes with any kind of stewed fruit. Be sure you make enough pancakes. They have the same effect as salted peanuts: you can't stop eating! RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 5 minutes cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Heinz Kindlimann Swiss Federal Institute of Technology, Electronics Dept., Zurich, Switzerland UUCP: kindlima@ethz X400: kindlimann@ife.ethz.CHUNET BITNET: kindlimann@czheth5a Path: decwrl!recipes From: c.leeper@mtgzz (Evelyn C. Leeper) Newsgroups: mod.recipes Subject: RECIPE: Potato paprikash Message-ID: <9201@decwrl.DEC.COM> Date: 9 Apr 87 06:38:14 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T Information Systems, New Jersey Lines: 55 812 9 Jun 86 POTATO-PANCAKE USENET Cookbook Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 813 POTATO-PAPRKSH(V) 23 Feb 86 USENET Cookbook POTATO PAPRIKASH POTATO-PAPRKSH - Hungarian potato paprikash (From _C_u_i_s_i_n_e_s _o_f _t_h_e _w_o_r_l_d, Exeter Books) A hearty dish, good as either a side dish or a vegetarian main course. Suitable for Passover. INGREDIENTS (Serves 4 as main course) 100 ml _c_o_o_k_i_n_g _o_i_l 2 _o_n_i_o_n_s, finely chopped 1 clove _g_a_r_l_i_c, crushed 1.5 ml _c_a_r_a_w_a_y _s_e_e_d_s 5 ml _p_a_p_r_i_k_a 2-4 dl _w_a_t_e_r 2 kg _p_o_t_a_t_o_e_s, peeled and sliced thin. 2 _g_r_e_e_n _p_e_p_p_e_r_s, seeded and cut into strips 4 _t_o_m_a_t_o_e_s, peeled, seeded, and chopped _s_a_l_t (You can vary the amount of salt according to prefer- ence.) PROCEDURE (1) In a heavy-bottomed casserole, heat the oil and fry the onions and garlic. (2) Add the caraway seeds, paprika, and water. (3) Add the potatoes, peppers, and tomatoes. (4) Simmer for thirty minutes. NOTES This makes a very good main course or side dish for Passover. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Evelyn C. Leeper AT&T Information Systems Middletown, NJ Path: decwrl!recipes From: oday@hplabsz.hpl.HP.COM (Vicki O'Day) Newsgroups: alt.gourmand Subject: RECIPE: Bacon potato pie Message-ID: <12794@decwrl.DEC.COM> Date: 13 May 88 06:11:50 GMT Sender: recipes@decwrl.DEC.COM 814 23 Feb 86 POTATO-PAPRKSH USENET Cookbook Distribution: alt Organization: Hewlett Packard Laboratories, Palo Alto, California, USA Lines: 65 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 815 POTATO-PIE-1(M) 23 Nov 87 USENET Cookbook BACON POTATO PIE POTATO-PIE-1 - A brunch casserole with potatoes, eggs, bacon, and cheese This is a very easy brunch dish, similar to a fritatta in texture, but full of traditional breakfast ingredients. The recipe comes from a cookbook published by the Contra Costa (California) _T_i_m_e_s newspaper, called "Tastes of the Times". INGREDIENTS (Serves 4-6) 500 g _b_a_c_o_n, thick-sliced and lean 1 _o_n_i_o_n 500 g _b_a_k_i_n_g _p_o_t_a_t_o_e_s 250 g _c_h_e_d_d_a_r _c_h_e_e_s_e 8 _e_g_g_s PROCEDURE (1) Cut the bacon slices into square pieces. Fry the pieces until well-cooked, then drain on paper towels. (2) Peel the potatoes, then grate them. To prevent the grated potatoes from discoloring while you prepare the other ingredients, you can put them into a bowl of cold water. When you're ready to use them, be sure to drain well and squeeze them dry. (3) Grate the cheese. Mince the onion. (4) Butter a 22x33 cm shallow baking dish. Preheat the oven to 175 deg. C. (5) Beat the eggs in a large bowl. Add all the other ingredients and stir. Pour the mixture into the baking dish and bake in the preheated oven for about 45 minutes, or until the eggs are cooked. Serve hot, warm or at room temperature. NOTES It really does make a difference if you use good meaty bacon for this. I find the best bacon at my local butcher shop. You can prepare part of this ahead. I think egg dishes are better if they haven't been refrigerated. So if you want to work ahead, you can cook the bacon, grate the cheese and potatoes and mince the onion the night before. Store all these things separately in the refrigerator, covering the potatoes with water. Then in the morning just mix it all up and bake it. RATING _D_i_f_f_i_c_u_l_t_y: moderate (tedious). _T_i_m_e: 30 minutes preparation, 1 hour baking and cooling. _P_r_e_c_i_s_i_o_n: approximate measurement OK. 816 23 Nov 87 POTATO-PIE-1 USENET Cookbook CONTRIBUTOR Vicki O'Day Hewlett Packard Laboratories oday@hplabs.hp.com Path: decwrl!recipes From: kent@decwrl.DEC.COM (Christopher A. Kent) Newsgroups: mod.recipes Subject: RECIPE: potstickers Message-ID: <5045@decwrl.DEC.COM> Date: 29 Aug 86 05:31:59 GMT Sender: recipes@decwrl.DEC.COM Organization: DEC Western Research, Palo Alto CA Lines: 140 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 817 POTSTICKERS(A) 22 May 86 USENET Cookbook POTSTICKERS POTSTICKERS - Delicious Northern Chinese snack and hacker's staple Hackers on both coasts and most places in between love potstickers (though if you're from the Right Coast, you probably know them as Peking Ravioli, or just _r_a_v_s. This recipe is based on one found in _C_h_e_f _C_h_u'_s _D_i_s_t_i_n_c_t_i_v_e _C_u_i_s_i_n_e _o_f _C_h_i_n_a. Total preparation time is about 45 minutes. They don't come out as good as the ones from Cho's in Mountain View, but if you don't happen to be within 45 minutes of Mountain View, they'll do very nicely, thank you. INGREDIENTS (Makes about 2 dozen) DOUGH 200 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 125 ml _w_a_t_e_r FILLING 250 g _g_r_o_u_n_d _p_o_r_k 1/2 _s_m_a_l_l _C_h_i_n_e_s_e (_N_a_p_a) _c_a_b_b_a_g_e, cored and chopped 1 _g_r_e_e_n _o_n_i_o_n, coarsely chopped 2 _t_h_u_m_b-_s_i_z_e_d _s_l_i_c_e_s _f_r_e_s_h _g_i_n_g_e_r, minced 2 _w_a_t_e_r _c_h_e_s_t_n_u_t_s, chopped 5 ml _s_a_l_t 2.5 ml _s_u_g_a_r 0.5 ml _w_h_i_t_e _p_e_p_p_e_r 5 ml _s_e_s_a_m_e _o_i_l TO COOK 75 ml _v_e_g_e_t_a_b_l_e _o_i_l 250 ml _w_a_t_e_r SAUCE _h_o_t _c_h_i_l_i _o_i_l _r_e_d _r_i_c_e _v_i_n_e_g_a_r _s_o_y _s_a_u_c_e PROCEDURE (1) In a bowl, combine flour and water, mixing to form a ball. Remove to a floured board and knead with your palm for about 3 minutes. Shape into a ball, cover with a damp towel, and let stand for about 10 minutes. (2) Make the filling by combining the _F_i_l_l_i_n_g ingredients above. Refrigerate until ready to use. (3) To shape and assemble, knead dough for about 3 minutes. Roll into a cylinder that is about 2.5 cm in diameter. Cut off the ends, then cut into about 24 pieces, each about 1 cm wide. With the cut side up, press the dough down with your palm to 818 22 May 86 POTSTICKERS USENET Cookbook flatten. Use a rolling pin to make pancakes about 6-7 cm in diameter. (They get quite thin; that's what you want.) (4) Spoon 15 ml of filling into the center of each pancake. Fold the dough over to make a half circle and pleat the edges firmly together. (5) To pan-fry, heat cast-iron or other heavy-bottom skillet over moderate heat. Add 50 ml oil, swirling to coat bottom. (Watch out, it sizzles quite a bit. Don't get burned!) When oil is hot, place potstickers, seam side up, in skillet and agitate (shake) for 30 seconds. Pour in water, cover, and gently boil over moderate heat for 7 to 8 minutes. When oil and water start to sizzle, add remaining 25 ml oil. Tip skillet to dis- tribute oil evenly; watch carefully (uncovered) to prevent sticking. When bottoms are brown (usually several minutes later), remove from heat and carefully lift out potstickers with spatula. (6) To serve, turn potstickers over (dark side up) and arrange on serving platter. Combine chili oil, vinegar, and soy sauce in proportions to suit your taste and offer sauce for dipping. Alternatively, cut up a hot chili pepper into red rice vine- gar. NOTES You can freeze uncooked potstickers for later use, if you squeeze out the water from the cabbage during preparation (in a colander or cheesecloth). Freeze potstickers separately on cookie sheets until firm, then put them in plastic bags. When rolling out the pancakes, leave the centers slightly thicker than the edges. A thicker center will hold up better during the browning. If you prefer, steam potstickers for about 12 minutes over boiling water instead of pan-frying. (No self-respecting hacker would be caught eat- ing steamed potstickers, though.) These are really not hard to make, and come out quite nicely! Following the dough recipe above leads to a fairly dry and floury dough; this makes it hard to roll out and pleat. Feel free to add a little more water. There are also now commercially available potsticker presses that take care of folding and pleating; they're cheap and plastic and work rather well. The perfect potsticker is uniformly brown with a thick brown area on the bottom (where it sticks to the pot); it seems that achieving this only comes with practice. I tend to fry both sides a bit before adding the water; this helps. Beware of too much heat; the bottom will bubble and crack. This doesn't taste any different, but doesn't look as nice. If you don't cook the whole batch at once, store the potstickers so that they don't touch; the dough tends to stick to itself, so the potstickers 819 POTSTICKERS 22 May 86 USENET Cookbook may tear as you remove them. Many restaurants serve Hoy Sin sauce instead of hot sauce. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 45 minutes. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Chris Kent DEC Western Research Lab, Palo Alto, California kent@decwrl.DEC.COM {ihnp4,ucbvax,decvax}!decwrl!kent Path: decwrl!recipes From: liz@unirot (Mamaliz) Newsgroups: mod.recipes Subject: RECIPE: Orange pound cake Message-ID: <4241@decwrl.DEC.COM> Date: 18 Jul 86 03:42:03 GMT Sender: recipes@decwrl.DEC.COM Organization: The Soup Kitchen, Edison NJ Lines: 70 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 820 19 May 86 POUND-CAKE-1(D) USENET Cookbook ORANGE POUND CAKE POUND-CAKE-1 - A luscious orange-flavored pound cake Absolutely the best cake I have ever eaten! I got the recipe from the mother of a friend. I think Don's mom got the recipe off the back of a sugar box. INGREDIENTS (1 cake) 450 g _b_u_t_t_e_r 450 g _p_o_w_d_e_r_e_d _s_u_g_a_r 30 ml _g_r_a_t_e_d _o_r_a_n_g_e _r_i_n_d 6 _l_a_r_g_e _e_g_g_s 350 g _s_i_f_t_e_d _a_l_l _p_u_r_p_o_s_e _f_l_o_u_r 2.5 ml _m_a_c_e 1 ml _s_a_l_t 60 ml _o_r_a_n_g_e _j_u_i_c_e 500 g _a_p_r_i_c_o_t _j_a_m, strained 30 ml _s_h_r_e_d_d_e_d _o_r_a_n_g_e _p_e_e_l PROCEDURE (1) Preheat oven to 175 deg. C. (2) Cream butter until light and fluffy. Gradually add sifted sugar and rind. Cream thoroughly. Add eggs, one at a time, mixing well after each addition. (3) Combine the dry ingredients. Sift. (4) Gradually add sifted dry ingredients to butter mixture. Add orange juice and combine thoroughly. (5) Turn into buttered and floured 25-cm tube pan. Bake at 175 deg. C for 50-60 minutes or until toothpick inserted in center comes out clean and cake is golden brown. Cool for 5 minutes. (6) Turn into wire rack and cool thoroughly. Brush with jam and top with orange peel. NOTES If you try to make a pound cake with margarine or shortening you will end up with a tasteless mess. Butter is the major taste in a pound cake; even if it weren't, butter and margarine have different properties in baking, and this recipe is adjusted for butter. Don't make this cake if you don't have an electric mixer or _v_e_r_y strong wrists. I figure I spend nearly half an hour beating butter and such when I make this cake. Also, this cake is easier to handle if you have a tube pan that comes apart into two pieces. 821 POUND-CAKE-1 19 May 86 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 30-40 minutes preparation, 1 hour baking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Liz Sommers The Soup Kitchen, Edison NJ caip!unirot!mamaliz Path: decwrl!recipes From: jeff@rtech.uucp (Jeff Lichtman) Newsgroups: mod.recipes Subject: RECIPE: Cream cheese pound cake Message-ID: <9355@decwrl.DEC.COM> Date: 17 Apr 87 05:42:31 GMT Sender: recipes@decwrl.DEC.COM Organization: Relational Technology, Inc., Alameda, California, USA Lines: 57 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 822 6 Feb 87 POUND-CAKE-2(C) USENET Cookbook CREAM CHEESE POUND CAKE POUND-CAKE-2 - A pound cake made with cream cheese I got this recipe from Annette Hall at Computer System Resources, in Georgia. (annette@gacsr.UUCP). She posted it to net.cooks, claiming that it's the best pound cake you'll ever taste. She's right! INGREDIENTS (One large cake) 350 g _b_u_t_t_e_r 600 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 220 g _c_r_e_a_m _c_h_e_e_s_e 6 _e_g_g_s (large) 270 g _c_a_k_e _f_l_o_u_r sifted 1 ml _s_a_l_t 7.5 ml _a_l_m_o_n_d _e_x_t_r_a_c_t 5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t PROCEDURE (1) Pre-heat oven to 160 deg. C. (2) Cream the butter, sugar, and cheese together until the mixture is light and fluffy. (3) Add salt, vanilla, and almond extract. Beat well. (4) Add eggs, one at a time, blending well after each. (5) Stir in flour. Don't be vigorous; mix it just enough to incor- porate the flour. (6) Spoon into a greased tube pan. Bake in preheated oven for 11/2 hours. (7) Cool for 15-20 minutes, then invert the cake onto a serving dish and remove the tube pan. If you wait too long, it will stick. NOTES RATING _D_i_f_f_i_c_u_l_t_y: easy _T_i_m_e: about 2 hours and 15 minutes _P_r_e_c_i_s_i_o_n: measure carefully. CONTRIBUTOR Jeff Lichtman Relational Technology, Inc., Alameda, California, USA {amdahl,sun}!rtech!jeff {ucbvax,decvax}!mtxinu!rtech!jeff Path: decwrl!recipes From: oday@hplabs.uucp (Vicki O'Day) Newsgroups: mod.recipes 823 POUND-CAKE-2 6 Feb 87 USENET Cookbook Subject: RECIPE: Pozole Message-ID: <5864@decwrl.DEC.COM> Date: 10 Oct 86 07:41:13 GMT Sender: recipes@decwrl.DEC.COM Organization: H-P Labs, Palo Alto, California, U.S.A. Lines: 76 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 824 19 Jun 86 POZOLE(M) USENET Cookbook POZOLE POZOLE - A simple New Mexican holiday stew This stew is from New Mexico. It is traditionally served on special days, such as Christmas Eve or New Year's Eve. INGREDIENTS (Serves 4-4) 1.5 kg _p_o_r_k _s_h_o_u_l_d_e_r (or shoulder chops), with bones in 850 g _w_h_i_t_e _h_o_m_i_n_y (one can), with packing juice 5-6 _g_a_r_l_i_c _c_l_o_v_e_s 30 ml _c_h_i_l_i _p_o_w_d_e_r (or more to taste) 10 ml _s_a_l_t PROCEDURE (1) Put the pork shoulder piece(s) in a large kettle. Don't bother to cut them up. Cover with cold water, about 2.5 l. (2) Slowly bring to a simmer, uncovered. As it simmers for the first 10 minutes or so, skim off any scum that rises to the surface. (It will stop appearing after this.) (3) Simmer, partially covered, for at least two hours. Don't let too much water boil away; just leave the lid a bit ajar so a small amount of steam can escape. (4) Remove from heat. Remove the pork pieces from the broth, and cut the meat from the bones. Discard the bones. Cut the meat in medium chunks (whatever size is appropriate for stew) and return it to the broth. (5) Crush or mince the garlic. Add the hominy with its juice, garlic, chili powder and salt to the pork and broth. Adjust the chili powder to your taste. The estimate here is for a mild store-bought unblended spice, and will produce a mild pozole. If you grind your own chiles, they may be hotter. If you use a blend of chili powder and other spices (which is not recommended), you will probably want to reduce the salt. Remember that chili powder becomes mellowed and less spicy as it cooks. (6) Return to heat, and simmer (partially covered as before) for another two hours. By this time, some of the meat will still be in chunks, and some will be shredded. Skim the grease from the top; there may be quite a bit. Check for salt before serving. (Don't try to add anything else at the end; chili powder and garlic need time to cook.) 825 POZOLE 19 Jun 86 USENET Cookbook NOTES I serve this with corn tortillas, wrapped in foil and warmed in the oven for ten or fifteen minutes. An alternate way of cooking the stew is to simmer the pork for at least one hour, remove the bones and add the other ingredients as described above, and cook covered in a slow oven (135 deg. C) for several hours. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 1 hour preparation, 2 hours cooking. _P_r_e_- _c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto, California, U.S.A. hplabs!oday From: guest@shasta.ARPA (Delight Covill) Newsgroups: mod.recipes Subject: RECIPE: Prinzregent Torte Date: 21 Dec 85 06:45:15 GMT Organization: Fairchild Camera and Instrument, Gaithersburg MD Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 826 14 Feb 83 PRINZ-TORTE(D) USENET Cookbook PRINZREGENT TORTE PRINZ-TORTE - Austrian 8-layer chocolate cake I made this recipe for my boyfriend on his birthday and he asked me to marry him (I did). I'm not saying for sure that the Prinzregent Torte is why Don wanted to marry me, but I've always worried that it might have been. It is a magnificent recipe that always evokes incredulous cries of pleasure from people that I serve it to. The cake is a lot of work, so I only make it about once a year, but the people that I make it for feel very special. INGREDIENTS (Serves 2-8) CAKE 260 g _s_a_l_t_e_d _b_u_t_t_e_r 210 g _s_u_g_a_r 0.5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 4 _e_g_g_s, (large, or 5 medium) beaten. 150 g _c_a_k_e _f_l_o_u_r 75 g _c_o_r_n_s_t_a_r_c_h 5 ml _b_a_k_i_n_g _p_o_w_d_e_r FILLING 500 ml _c_h_o_c_o_l_a_t_e _p_u_d_d_i_n_g (extra strong) 200 g _u_n_s_a_l_t_e_d _b_u_t_t_e_r 220 g _p_o_w_d_e_r_e_d _1_0_X _s_u_g_a_r FROSTING 30 ml _b_i_t_t_e_r _c_o_c_o_a _p_o_w_d_e_r 30 g _m_e_l_t_e_d _s_w_e_e_t _b_u_t_t_e_r 40-60 ml _b_o_i_l_i_n_g _w_a_t_e_r PROCEDURE (1) In an electric mixer, whip the salted butter. Add sugar, vanilla, and eggs. Beat smooth. (2) Mix flour with cornstarch and baking powder and sift a second time (you sifted it once before you measured it, right?). Add flour mixture to egg mixture, stirring constantly. (3) Make 8 layers, each less than 5 mm thick, by baking each in the bottom of a 20-cm springform layer pan. Do this by cutting a round of baker's parchment that exactly fits the bottom of the layer pan, then using a spatula to spread the dough evenly over the parchment. Make sure that it doesn't get too thin at the edges. (4) Bake each layer for 7 minutes in a preheated 200 deg. C oven. Stack the layers separated by waxed paper. 827 PRINZ-TORTE 14 Feb 83 USENET Cookbook (5) Make the pudding. Use more chocolate in the pudding than you would normally use. If you want to be lazy and use pudding from a mix, then add 15 ml of top-quality cocoa to the pudding mix. Stir the pudding while it cools so that it does not congeal. (6) Beat the unsalted butter until it is very smooth. When the butter and pudding are about the same temperature, add the pudding to the butter to get an even, smooth buttercream. (7) Use the pudding/butter mixture as mortar, and layer the cake together, spreading the pudding/butter evenly between the layers. Make sure the layers are even, and parallel; if they are not, or if one is not straight, you can mend things with a little extra pudding here and there. Do not put pudding on top of the topmost layer, and try not to get too much on the out- side edges. (8) Make a chocolate frosting: sift the powdered 10X sugar and cocoa together, add the melted butter while stirring con- stantly, then add boiling water. (9) Frost the cake, taking pains to make sure the sides are per- fectly smooth and the top is perfectly smooth. Let the cake sit at cool room temperature for at least an hour before serv- ing. NOTES If you are not an experienced baker, you should be warned that in recipes like this it is important to measure exactly and to follow the instructions exactly. People who prefer to cook by testing, tasting, and adding more ingredients should avoid intricate baking. These layers are baked in the bottom of a springform pan. Such a pan bottom is 20 cm in diameter, and has a raised lip that is about 2 mm high. It resembles a miniature pizza pan. I have never succeeded in making this torte with layers bigger than 25 cm; 20 cm is easier. The baker's parchment is crucial and there is no good substitute, though buttered kraft paper (from shopping bags) will work in a pinch. Use a new piece of parchment for each layer. If you don't make the layers straight, then when you pile them up, the cake will be mounded up in the middle or will sag down in the middle or will tilt to one side. If you are not an experienced cake froster, then make double the recipe of frosting. Unskilled frosters usually use too much frosting, and you don't really want to run out. You can charge money to people who want to lick the spoon if there is any left over. RATING _D_i_f_f_i_c_u_l_t_y: rather difficult. _T_i_m_e: 1 hour. _P_r_e_c_i_s_i_o_n: measure care- fully. 828 14 Feb 83 PRINZ-TORTE USENET Cookbook CONTRIBUTOR Delight Covill Fairchild Camera and Instrument Path: decwrl!recipes From: oday@hplabs (Vicki O'Day) Newsgroups: mod.recipes Subject: RECIPE: Pumpkin bread Message-ID: <6883@decwrl.DEC.COM> Date: 12 Dec 86 07:55:41 GMT Sender: recipes@decwrl.DEC.COM Organization: hewlett-Packard Labs, Palo Alto, Calif., USA Lines: 81 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 829 PUMPKIN-BREAD(D) 18 Sep 86 USENET Cookbook HALF MOON BAY PUMPKIN BREAD PUMPKIN-BREAD - A dessert bread made from pumpkins Every year in Half Moon Bay, California there is a Pumpkin Festival, at which prizes are given for the largest pumpkin in the world. Never mind that for the last two years the winner has been in Nova Scotia: the citizens of Half Moon Bay take pumpkins very seriously. At Christmastime in Half Moon Bay, people give each other little tins of this bread as presents. I also take it backpacking, because it's pretty resistant to being squashed (and tastes fine even when it is). INGREDIENTS (3 500-gram loaves) 570 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 350 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 2.5 ml _s_a_l_t 10 ml _b_a_k_i_n_g _s_o_d_a 5 ml _c_i_n_n_a_m_o_n 5 ml _n_u_t_m_e_g 4 _l_a_r_g_e _e_g_g_s 250 ml _v_e_g_e_t_a_b_l_e _o_i_l 350 g _c_o_o_k_e_d _p_u_m_p_k_i_n 160 ml _w_a_t_e_r 175 g _c_h_o_p_p_e_d _w_a_l_n_u_t_s _c_r_e_a_m _c_h_e_e_s_e (optional; for serving) PROCEDURE (1) Preheat the oven to 175 deg. C. (2) Butter your containers well. (3) Sift the dry ingredients together into a large bowl. (4) Make a well in the center of the dry ingredients, and add the eggs, oil, pumpkin and water. Beat thoroughly. It's easier to get all the lumps out if you use an electric mixer. (5) Stir in the walnuts with a wooden spoon. (6) Pour the batter into the containers, filling each only half to two-thirds full. (7) Bake for 60-90 minutes, depending on the sizes of your con- tainers. If you're using a very small container, start check- ing much sooner. The bread is done when a toothpick in the middle comes out clean. (8) Cool about ten minutes, then loosen the edges of the bread with a knife, and turn out of the pans to cool the rest of the way on a rack. 830 18 Sep 86 PUMPKIN-BREAD USENET Cookbook NOTES For baking containers, you can use a loaf pan, metal cans, or whatever. I usually use 1-pound coffee cans, and it takes three of them. If you want tiny loaves, you could probably use soup cans. I think the nuts are important in this recipe. Unless you absolutely hate them, leave them in. It's not necessary, but you can serve some good cream cheese with it to spread on the slices if you like. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 15 minutes preparation, 90 minutes cooking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto, California, USA hplabs!oday From: oday@hplabsc (Vicki O'Day) Newsgroups: mod.recipes Subject: RECIPE: Pumpkin cheesecake Date: 16 Jan 86 08:38:54 GMT Organization: Hewlett Packard Labs, Palo Alto CA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 831 PUMPKIN-CAKE(D) 13 Dec 85 USENET Cookbook PUMPKIN CHEESECAKE PUMPKIN-CAKE - A cheesecake rich with pumpkin flavor INGREDIENTS (1 25-cm cake) 150 g _g_r_a_h_a_m _c_r_a_c_k_e_r _c_r_u_m_b_s 40 g _w_a_l_n_u_t_s, finely chopped 50 ml _s_u_g_a_r 1 ml _p_u_m_p_k_i_n _p_i_e _s_p_i_c_e _m_i_x_t_u_r_e 7.5 ml _p_u_m_p_k_i_n _p_i_e _s_p_i_c_e _m_i_x_t_u_r_e 100 g _b_u_t_t_e_r (melted) 500 g _c_r_e_a_m_e_d _c_o_t_t_a_g_e _c_h_e_e_s_e (small curd) 4 _l_a_r_g_e _e_g_g_s 700 g _c_r_e_a_m _c_h_e_e_s_e, softened by warming 250 ml _s_u_g_a_r 30 ml _f_l_o_u_r 5 ml _o_r_a_n_g_e _r_i_n_d (grated) 1 ml _s_a_l_t 500 g _c_o_o_k_e_d _p_u_m_p_k_i_n (_n_o_t pumpkin pie filling) 500 ml _s_o_u_r _c_r_e_a_m 50 ml _o_r_a_n_g_e _m_a_r_m_a_l_a_d_e (or more to taste, up to 250 ml) some _o_r_a_n_g_e _s_l_i_c_e_s for garnish (optional) PROCEDURE (1) Preheat oven to 150 deg. C. (2) Mix graham cracker crumbs, walnuts, sugar, 1 ml of the pumpkin pie spice, and the butter. (3) Press evenly into the bottom of a 25-cm springform pan. Bake 10 minutes, then cool. (Leave the oven on). (4) Mix cottage cheese and eggs in a blender until smooth. Beat the cream cheese, sugar, flour, orange rind, 7.5 ml pumpkin pie spice, salt and cottage cheese mixture in a large mixing bowl until smooth. Fold in the pumpkin. (5) Pour over the graham cracker crust. Bake at 150 deg. C for 11/2 hours. Turn the oven off, and leave the cheesecake in the oven with the door ajar for 1 hour. (6) Remove cake from oven. Heat the oven to 175 deg. C. (7) Mix the sour cream and the marmalade. Spread over the top of the cheesecake. (8) Bake 10 minutes. Cool slightly, garnish with orange slices if you like, then refrigerate. 832 13 Dec 85 PUMPKIN-CAKE USENET Cookbook NOTES A North American pumpkin is not the same vegetable as a European or Asian pumpkin, but it will probably taste nice anyhow. RATING _D_i_f_f_i_c_u_l_t_y: Moderate. _T_i_m_e: 40 minutes preparation, 2 hours cooking, 1 hour cooling. _P_r_e_c_i_s_i_o_n: Measure carefully. CONTRIBUTOR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto, CA hplabs!oday Path: decwrl!recipes From: tovah@cepu (Tovah Hollander) Newsgroups: mod.recipes Subject: RECIPE: Fluffy pumpkin upside-down cake Message-ID: <6528@decwrl.DEC.COM> Date: 21 Nov 86 04:47:47 GMT Sender: recipes@decwrl.DEC.COM Organization: UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA Lines: 66 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 833 PUMPKIN-CAKE-2(D) 16 Apr 86 USENET Cookbook PUMPKIN DESSERT PUMPKIN-CAKE-2 - Fluffy whipped pumpkin upside-down cake Someone brought this to an office party last year and ended up having to make about thirty copies of the recipe for people who tasted it. INGREDIENTS (1 cake) 190 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 3 _e_g_g_s, beaten 850 g _p_u_m_p_k_i_n (1 large can) 10 ml _c_i_n_n_a_m_o_n 2.5 ml _g_i_n_g_e_r 1 ml _g_r_o_u_n_d _c_l_o_v_e_s 2.5 ml _s_a_l_t 350 ml _e_v_a_p_o_r_a_t_e_d _m_i_l_k (1 large can) 500 g _y_e_l_l_o_w _c_a_k_e _m_i_x (1 standard box of cake mix) 115 g _c_h_o_p_p_e_d _n_u_t_s 50 g _s_w_e_e_t _b_u_t_t_e_r, melted _w_h_i_p_p_e_d _c_r_e_a_m PROCEDURE (1) Preheat oven to 175 deg. C. (2) Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and milk. Line a 22x33-cm pan with wax paper and pour the mixture in. (3) Sprinkle the dry cake mix on top, then sprinkle the nuts. Pour melted butter evenly over the cake mix and nuts. (4) Bake at 175 deg. C for 50-60 minutes. (5) _C_o_o_l (very important). Flip over and remove from pan. Remove the wax paper. (6) Top with whipped cream (which would dissolve if the cake weren't cooled first). RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 15 minutes preparation, 1 hour baking, 30 minutes cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Tovah Hollander UCLA Comprehensive Epilepsy Program, Los Angeles, California USA {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah Path: decwrl!recipes From: mark@megatek.uucp (Mark Thompson) Newsgroups: alt.gourmand Subject: RECIPE: Pumpkin cheesecake 834 16 Apr 86 PUMPKIN-CAKE-2 USENET Cookbook Message-ID: <12127@decwrl.DEC.COM> Date: 15 Nov 87 16:34:12 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Megatek Corporation, San Diego, California, USA Lines: 80 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 835 PUMPKIN-CAKE-3(D) 3 Nov 87 USENET Cookbook PUMPKIN CHEESECAKE PUMPKIN-CAKE-3 - A holiday alternative to pumpkin pie This cheesecake has to be tried to be believed. It was developed by Karen Reynolds, a charming lady, fine programmer, and amazing cook. PASTRY 100 g _f_l_o_u_r 50 g _s_u_g_a_r 5 ml _v_a_n_i_l_l_a 1 _e_g_g _y_o_l_k 60 g _b_u_t_t_e_r, softened FILLING 1 kg _p_a_c_k_a_g_e_d _c_r_e_a_m _c_h_e_e_s_e, softened 150 g _p_a_c_k_e_d _l_i_g_h_t _b_r_o_w_n _s_u_g_a_r 200 g _s_u_g_a_r 20 g _f_l_o_u_r 4 ml _g_r_o_u_n_d _a_l_l_s_p_i_c_e 4 ml _g_r_o_u_n_d _g_i_n_g_e_r 2.5 ml _g_r_o_u_n_d _c_i_n_n_a_m_o_n 500 g _c_a_n_n_e_d _p_u_m_p_k_i_n 2 _e_g_g _y_o_l_k_s 5 _e_g_g_s 5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 60 ml _h_e_a_v_y _c_r_e_a_m PROCEDURE (PASTRY) (1) Preheat the oven to 200 deg. C. Grease the bottom and sides of a 22 cm diameter 8 cm deep springform pan. (2) Prepare the pastry by stirring flour and sugar together in a bowl. Cut in butter, egg yolk and extract. Work the dough 836 3 Nov 87 PUMPKIN-CAKE-3 USENET Cookbook (which will be very crumbly) with hands to complete the mix- ing. Evenly press the dough on the bottom and up the sides (to within "1cm" of the top) of the springform pan. Bake in the preheated oven for 10 minutes, or until golden brown. Remove and set aside to cool while preparing the filling. PROCEDURE (FILLING) (1) Increase the oven temperature to 250 deg. C. (2) Beat the cream cheese in a large bowl until smooth and soft. Beat in the sugars, flour, spices and pumpkin until well blended. Add egg yolks and eggs one at a time, beating well after each addition. Add vanilla extract, beat in well. Stir in the cream. (3) Pour filling into the pastry crust. Bake for 12 minutes. Without opening the oven door, reduce the oven temperature to 100 deg. C degrees and leave the cheesecake in the oven for an additional 1 hour and 15 minutes. At the end of the baking time, turn off the oven, but leave the cheesecake sitting inside (without opening the door) until the oven cools (about 2 to 3 hours). Remove from the oven, refrigerate overnight. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 1 hour preparation, several hours baking. _P_r_e_c_i_s_i_o_n: measure carefully. CONTRIBUTOR Mark Thompson Megatek Corporation, San Diego, California, USA mark@megatek.uucp Path: decwrl!recipes From: wiebe@ut-ngp.UTEXAS (Anne Hill Wiebe) Newsgroups: mod.recipes Subject: RECIPE: Thanksgiving pie Message-ID: <6522@decwrl.DEC.COM> Date: 21 Nov 86 04:44:43 GMT Sender: recipes@decwrl.DEC.COM Organization: UTexas Computation Center, Austin, Texas Lines: 51 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 837 PUMPKIN-PIE-2(D) 1 Nov 85 USENET Cookbook THANKSGIVING PIE PUMPKIN-PIE-2 - A rich pie with pumpkin and pecans I've been cooking this recipe for a few years, and my people love it. It combines the best of the flavors of pumpkin and pecan. INGREDIENTS (1 22-cm pie) 1 _d_e_e_p _d_i_s_h _u_n_b_a_k_e_d _p_i_e _c_r_u_s_t 3 _e_g_g_s 250 ml _d_a_r_k _c_o_r_n _s_y_r_u_p 300 g _s_u_g_a_r 60 g _m_e_l_t_e_d _b_u_t_t_e_r (or margarine) 180 g _p_u_m_p_k_i_n 5 ml _v_a_n_i_l_l_a 180 g _p_e_c_a_n _h_a_l_v_e_s PROCEDURE (1) Preheat oven to 175 deg. C. (2) Beat eggs. Add other ingredients except pecans, and beat well. (3) Put pecans in bottom of pie crust and slowly pour egg mixture over nuts. (4) Bake 45 minutes, or until knife inserted one inch from edges comes out clean. (5) Let pie cool (if cut warm, the pie will be runny) Serve with whipped cream. NOTES You can use choopped pecans, but pecan halves are prettier. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 10 minutes preparation, 1 hour bak- ing and cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Ann Hill Wiebe University of Texas Computation Center, Austin, Texas, USA wiebe@ut-ngp.arpa Path: decwrl!recipes From: phil@rice.edu (William LeFebvre) Newsgroups: alt.gourmand Subject: RECIPE: Pumpkin pie 3 Message-ID: <12119@decwrl.DEC.COM> Date: 15 Nov 87 05:57:22 GMT Sender: recipes@decwrl.DEC.COM Distribution: Organization: Rice University, Houston, Texas, USA 838 1 Nov 85 PUMPKIN-PIE-2 USENET Cookbook Lines: 89 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 839 PUMPKIN-PIE-3(D) 1 Dec 86 USENET Cookbook PUMPKIN PIE III PUMPKIN-PIE-3 - A Pumpkin Pie with flour This is my mother's recipe for her traditional Thanksgiving dinner pump- kin pie. It is different from most other pumpkin pie recipes in that flour and brown sugar are used in the batter. Even my wife, who is not a big pumpkin pie fan, thought this was a yummy pie. When my parents first got married, every pumpkin pie my mom made for my dad was rejected with the comment ``it's not like mother used to make.'' She even tried to use his mother's recipe, but she could not follow it: his mother used ordinary kitchen utensils for measuring devices (like a teacup for a ``cup,'' a real table spoon for a ``tablespoon,'' etc.). She finally found a recipe that looked similar to grandma's. Through the years she has altered it slightly to make the pie even more tastier. INGREDIENTS (Makes one pie) 30 g _b_u_t_t_e_r, melted 800 g _p_u_m_p_k_i_n (one standard can) 2 _e_g_g_s 15 g _f_l_o_u_r 25 cl _e_v_a_p_o_r_a_t_e_d _m_i_l_k 100 g _d_a_r_k _b_r_o_w_n _s_u_g_a_r 90 g _w_h_i_t_e _s_u_g_a_r 5 ml _g_i_n_g_e_r 5 ml _c_i_n_n_a_m_o_n 1 ml _m_a_c_e 1 ml _c_l_o_v_e_s, ground 2.5 ml _s_a_l_t 1 _s_t_a_n_d_a_r_d _u_n_c_o_o_k_e_d _p_i_e _s_h_e_l_l PROCEDURE (1) Preheat the oven to 230 deg. C. (2) Beat the eggs until frothy. (3) Mix in the sugars and the flour. (4) Mix in the spices and the salt. (5) Mix in the pumpkin. (6) Mix in the melted butter. (7) Finally, mix in the milk. (8) Pour the mix into the pie crust and bake at 230 deg. C for 15 minutes. (9) Decrease heat to 190 deg. C and bake for an additional 45 840 1 Dec 86 PUMPKIN-PIE-3 USENET Cookbook minutes. (10) Remove the pie from the oven and set it out to cool. NOTES Don't be surprised if the pie rises slightly. It will go down again after it cools. Make sure you get just pumpkin. Don't use a can of ``pumpkin pie mix'' instead! If you were very ambitious, you could gut a pumpkin yourself for this recipe, but I have never had the time or courage to do that. You can buy a pie shell crust or you can make your own. Certainly, the results are better when you make your own. Light brown sugar can be used instead of dark, but the result isn't as good. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 20 minutes preparation, 1 hour cooking, plus desired cooling time. _P_r_e_c_i_s_i_o_n: measure the ingredients, especially the spices. CONTRIBUTOR William LeFebvre Department of Computer Science, Rice University, Houston, Texas, USA phil@Rice.edu Path: decwrl!recipes From: bob@basser.oz (Bob Kummerfeld) Newsgroups: mod.recipes Subject: RECIPE: Pumpkin scones Message-ID: <3609@decwrl.DEC.COM> Date: 13 Jun 86 03:39:56 GMT Sender: recipes@decwrl.DEC.COM Organization: Dept of Comp Sci, Uni of Sydney, Australia Lines: 59 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 841 PUMPKIN-SCONES(D) 22 May 86 USENET Cookbook PUMPKIN SCONES PUMPKIN-SCONES - Pumpkin scones Scones (pronounced with a short `o', rhymes with `Fonz') are a popular accompaniment to afternoon tea. They are often served with jam and whipped cream. In this variation the scones are flavoured with pumpkin. It is not a typical scone recipe. Pumpkin scones can be eaten in place of bread with a meal. This recipe was made famous by the wife of the Premier of Queensland. INGREDIENTS (Serves 4-6) 15 g _b_u_t_t_e_r 100 g _s_u_g_a_r 1 _e_g_g 250 ml _c_o_l_d _m_a_s_h_e_d _c_o_o_k_e_d _p_u_m_p_k_i_n 200 g _s_e_l_f _r_a_i_s_i_n_g _f_l_o_u_r 0.5 ml _s_a_l_t PROCEDURE (1) Grease a scone tray or baking tray. (2) Cream together the butter and sugar until light and fluffy. (3) Add egg and beat well. (4) Add pumpkin, flour and salt and fold in by hand. Knead lightly and cut into 3cm squares. (5) Place close together on the scone tray and bake at 220 deg. C until well risen and golden on top (about 15 minutes). NOTES To an Australian, a pumpkin is a large round, squat, green or blue-green vegetable that is orange on the inside. There are many varieties, all of species _C_u_c_u_r_b_i_t_a _m_a_x_i_m_a. In North America a good substitute is acorn squash (_C_u_c_u_r_b_i_t_a _p_e_p_o); elsewhere a butternut squash (_C_a_r_y_o_k_a _n_u_c_i_- _f_e_r_u_m) would be a fair substitute. Serve hot, with butter. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 15 minutes baking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR bob@basser.oz (Bob Kummerfeld) Dept of Computer Science, University of Sydney, Australia. Path: decwrl!recipes 842 22 May 86 PUMPKIN-SCONES USENET Cookbook From: mogul@navajo (Jeff Mogul) Newsgroups: mod.recipes Subject: RECIPE: Mexican quiche Message-ID: <3309@decwrl.DEC.COM> Date: 30 May 86 03:35:21 GMT Sender: recipes@decwrl.DEC.COM Organization: Stanford University, Computer Science Dept. Lines: 90 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 843 QUICHE-MEXICAN(M) 14 Mar 86 USENET Cookbook MEXICAN QUICHE QUICHE-MEXICAN - Shrimp quiche in a Mexican style I found this recipe in the New York Times magazine a while back, called ``Dave and Janis Murray's Mexican Quiche.'' It's not hard to make, and it's quite good. INGREDIENTS (serves 3) 1 _q_u_i_c_h_e _s_h_e_l_l, 9 or 10 inches in diameter 225 g _l_a_r_g_e _s_h_r_i_m_p, about 12-14, peeled and deveined 85 g _c_h_o_p_p_e_d _g_r_e_e_n _c_h_i_l_i_e_s (Ortegas, not jalapenos). 60 g _c_o_l_b_y _c_h_e_e_s_e, grated 70 g _M_o_n_t_e_r_e_y _J_a_c_k _c_h_e_e_s_e, grated 150 ml _l_i_g_h_t _c_r_e_a_m 3 _e_g_g_s, beaten 15 g _c_h_i_v_e_s, chopped (or use 3 g of dried chives, about 80 ml) 80 ml _s_o_u_r _c_r_e_a_m 60 ml _s_a_l_s_a, green or red, but fairly hot (use taco sauce if nothing else is available) PROCEDURE (1) Preheat oven to 220 deg. C. (2) Bring about 1 quart of water to the boil in a saucepan. Add the shrimp and cook for 2 minutes or until they loose their raw look, no more. Drain the shrimp in a colander. (3) Reserve 6 nice-looking shrimp for later. Chop the rest. (4) Spread the chopped shrimp over the bottom of the quiche shell. Use half the chilies to make a layer over the shrimp, then a layer of Jack cheese, another layer of chilies, and a layer of Colby. Spread things evenly. (5) Mix cream, eggs, chives, and a little salt (if you want) in a bowl; beat to blend. Pour this into the quiche shell; it shouldn't overflow. (6) Place the quiche on a baking sheet and bake for 15 minutes at 220 deg. C. Reduce the heat to 150 deg. C and bake about 35 minutes longer, or until the filling is set. (7) Remove quiche from oven; let it cool for 15 minutes. (8) Spoon 100 ml of sour cream in round spots around the top of the quiche. Dip each of the reserved shrimp into the salsa and then put them on the spots of sour cream. Spoon the left-over salsa on top of the shrimp. (9) Cut into six wedges and serve. 844 14 Mar 86 QUICHE-MEXICAN USENET Cookbook NOTES This goes well with a salad and a white wine strong enough to stand up to the salsa. If you serve bread, you might be able to feed six people; otherwise, count on feeding 3 or 4. For the quiche shell, see a French cookbook, or buy a frozen shell in your market. The Monterey Jack cheese might be hard to grate. If so, then just chop it into bits with a knife. RATING _D_i_f_f_i_c_u_l_t_y: easy (except perhaps if you make your own pastry); deveining the shrimp is tedious but not difficult. _T_i_m_e: 30 minutes preparation, one hour to bake and cool. _P_r_e_c_i_s_i_o_n: Measure the filling ingredients. CONTRIBUTOR Jeffrey Mogul, Computer Science Department, Stanford University {ucbvax,decvax}!decwrl!glacier!navajo!mogul, mogul@Navajo.Stanford.EDU Path: decwrl!recipes From: suze@terak (Suzanne Barnett) Newsgroups: mod.recipes Subject: RECIPE: Busy day cobbler Message-ID: <2590@decwrl.DEC.COM> Date: 26 Apr 86 21:37:30 GMT Sender: recipes@decwrl.DEC.COM Organization: Calcomp/Sanders Display Products, Scottsdale AZ Lines: 71 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 845 QUICK-COBBLER(D) 3 Mar 86 USENET Cookbook BUSY DAY COBBLER QUICK-COBBLER - An extremely quick cherry cobbler dessert This recipe came from a PTA recipe collection from my Aunt's school a number of years ago. It's not a true, classic cobbler, but I think it's better. My favorite dessert! INGREDIENTS (serves 6) 50 g _b_u_t_t_e_r (or margarine, if you must) 100 g _s_u_g_a_r 150 ml _m_i_l_k 100 g _f_l_o_u_r 10 ml _b_a_k_i_n_g _p_o_w_d_e_r 400 g _t_a_r_t _c_h_e_r_r_i_e_s (one normal U.S. can) 20 g _s_u_g_a_r to sweeten and thicken (use less or more as needed) PROCEDURE (1) Preheat oven to 175 deg. C. (2) Drain cherries, saving liquid. (3) Cream butter and sugar together. (4) Alternately add in milk and sifted dry ingredients. (5) Pour into a buttered and floured casserole dish. (6) Top evenly with cherries. Sprinkle sugar on top and cover with saved liquid/juice. (7) Bake 45-50 minutes. NOTES The batter will expand and surround the cherries so they're evenly mixed throughout the cobbler. The juice will congeal to fruity and pudding- like. Serve warm topped with cream, milk or ice cream. (I prefer milk). If any is left, it's good cold, too. As the name implies, this is a very quick recipe to make. Depending on how soft the butter is to start with, or whether or if you use a food processor (I don't, but it should work) this recipe takes only 5 to 10 minutes to mix. You can use any unsweetened canned fruit for this recipe. You can also use frozen fruit, by thawing it before adding to the pan. Berries or peaches are standard substitutes. Yesterday I made one with crushed pineapple. I used brown, rather than white sugar atop the fruit. It tasted very much like pineapple upside down cake (though the appearance was a bit different). 846 3 Mar 86 QUICK-COBBLER USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy, I've been making this since I was about 8 or 9. _T_i_m_e: 5 minutes preparation, 45 minutes cooking. _P_r_e_c_i_s_i_o_n: approximate meas- urement OK. CONTRIBUTOR Suzanne Barnett-Scott Calcomp/Sanders Display Products, Scottsdale, Arizona suze@terak.UUCP Path: decwrl!recipes From: reid@decwrl.dec.com (Brian Reid) Newsgroups: alt.gourmand Subject: RECIPE: Pepper rainbow soup Message-ID: <11671@decwrl.DEC.COM> Date: 18 Sep 87 03:10:30 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: DEC Western Research, Palo Alto, California, USA Lines: 77 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 847 RAINBOW-SOUP(SP) 12 Sep 87 USENET Cookbook PEPPER RAINBOW SOUP RAINBOW-SOUP - A light summer soup with multicolored peppers Every year in late summer, produce counters fill with multicolored bell (capsicum) peppers. Green bell peppers, red bell peppers, yellow bell peppers. Even purple bell peppers. Creative chefs try hard to take advantage of the splash of colors, and make rainbow salads or rainbow appetizers. Here is a different way to rejoice in multicolored peppers: pepper soup. The peppers float to the top of a light broth and artfully dodge your spoon as you try to eat them. INGREDIENTS (Serves 6-8) 1.5 l _c_h_i_c_k_e_n _b_r_o_t_h 1 _m_e_d_i_u_m _o_n_i_o_n, chopped 300 g _c_o_o_k_e_d _r_i_c_e 4 _b_e_l_l _p_e_p_p_e_r_s, in assorted colors. 2.5 ml _s_a_v_o_r_y 10 ml _c_h_i_v_e_s 2 _e_g_g _y_o_l_k_s 30 ml _l_e_m_o_n _j_u_i_c_e _s_a_l_t _a_n_d _p_e_p_p_e_r, to taste PROCEDURE (1) Bring the broth to a boil. Cook the rice. (2) Chop the onion and saut'e the pieces until they are golden brown. Add to the broth. Add the savory and chives to the broth. (3) Clean the seeds and cores from the peppers and chop the cleaned peppers into pieces. Set chopped peppers aside. (4) Add the rice to the broth and cook for 5 minutes. (5) Add the chopped peppers to the boiling broth and simmer for 1 minute. Meanwhile, beat the egg yolks in a 2-cup bowl. (6) Thicken the soup with the egg yolks by adding the hot soup to the beaten yolks a little bit at a time, stirring constantly, until a cup or two of soup has been added to the yolks. Dump this mixture back into the simmering broth. Add the lemon juice. Season to taste with salt and pepper. Serve. NOTES The thickening technique is identical to that used in _a_v_g_o_l_e_m_o_n_o recipes, which you can consult for more details. The flavor and texture balance of the soup depends on the amount that the peppers are cooked. The more you cook them, the more their flavor exudes into the broth but the more they lose their texture. I find that 848 12 Sep 87 RAINBOW-SOUP USENET Cookbook about 2 minutes in simmering broth is the right amount. You can have fun with colored geometric patterns as you cut the peppers. They don't have to be chunks. You can cut the yellow peppers into cir- cles and the green peppers into long strips and the red peppers into cross sections and the purple peppers into stocky triangles. Be creative. The colored shapes will float to the top of the broth and play hide-and-seek with each other. RATING _D_i_f_f_i_c_u_l_t_y: moderate (egg yolk thickening and pepper cooking require some practice). _T_i_m_e: 10 minutes preparation, 10 minutes cooking. _P_r_e_- _c_i_s_i_o_n: No need to measure. CONTRIBUTOR Brian Reid DEC Western Research Laboratory, Palo Alto, California, USA decwrl!reid -or- reid@decwrl.dec.com From: jeff@rtech (Jeff Lichtman) Newsgroups: mod.recipes Subject: RECIPE: Red Braised Pork Shoulder Date: 24 Jan 86 05:14:23 GMT Organization: Relational Technology Inc., Alameda CA Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 849 RED-PORK(M) 31 Dec 85 USENET Cookbook RED BRAISED PORK SHOULDER RED-PORK - A Chinese method of cooking a pork roast I got this recipe originally from the San Francisco Chronicle. It uses some ingredients that might be hard to get in some parts of the country, but suggests alternatives. INGREDIENTS (Serves 10-15) 2 to 3 kg _p_o_r_k _s_h_o_u_l_d_e_r, with bone and rind _w_a_t_e_r 180 ml _d_r_y _s_h_e_r_r_y _o_r _S_h_a_o_x_i_n_g _w_i_n_e 80 ml _d_a_r_k _s_o_y _s_a_u_c_e 6 crystals _C_h_i_n_e_s_e _y_e_l_l_o_w _r_o_c_k _s_u_g_a_r (each crystal about 2.5 cm square). Or use 60 g granulated sugar. 7.5 ml _s_a_l_t (or to taste) 6 _s_t_a_r _a_n_i_s_e _c_l_o_v_e_s 1 _c_i_n_n_a_m_o_n _s_t_i_c_k (5 cm long) 4 _s_m_a_l_l _d_r_i_e_d _c_h_i_l_i _p_e_p_p_e_r_s (optional) 3 _p_i_e_c_e_s _d_r_i_e_d _t_a_n_g_e_r_i_n_e _p_e_e_l (optional) 6 _g_a_r_l_i_c _c_l_o_v_e_s (crushed) 4 _t_h_i_c_k _s_l_i_c_e_s _g_i_n_g_e_r 1 _w_h_o_l_e _s_c_a_l_l_i_o_n trimmed 2 _b_u_n_c_h_e_s _s_p_i_n_a_c_h washed PROCEDURE (1) Put the pork in a large pot with water to cover. Bring to a boil, simmer for 2 minutes, then drain and rinse. (2) Again add the pork to the pot with fresh water to cover, add the wine, and bring to a boil. Turn the heat to medium, par- tially cover, and cook for 30 minutes. (3) Add the rest of the ingredients (except the spinach), and sim- mer the pork for another 21/2 to 3 hours. The rind and the fat should be very soft when it's done. (4) Remove the pork from the liquid and keep it warm. Strain the sauce into a large skillet and reduce it over high heat. This may take a while, depending on how much liquid you end up with. (5) Meanwhile, steam the spinach until just wilted, salt it lightly, and keep it warm. When the sauce is reduced (it should be the consistency of a thin syrup), put the pork shoulder in the center of a large platter, arrange the spinach around it, and pour the sauce over. 850 31 Dec 85 RED-PORK USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 30 minutes preparation, 3-4 hours cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Jeff Lichtman Relational Technology, Inc., Alameda, California {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff "Saints should always be judged guilty until they are proved innocent.." Path: glacier!recipes From: bulko@ut-sally (Bill and Joyce Bulko) Newsgroups: mod.recipes Subject: RECIPE: Jeffrey's Rasta redfish marinade Message-ID: <5789@glacier.ARPA> Date: 28 Mar 86 04:24:34 GMT Sender: recipes@glacier.ARPA Organization: University of Texas, CS Dept., Austin, TX Lines: 61 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 851 REDFISH-RASTA(M) 25 Feb 86 USENET Cookbook JEFFREY'S RASTA REDFISH MARINADE REDFISH-RASTA - A marinade for redfish From Jeffrey's restaurant in Austin, Texas, our _f_a_v_o_r_i_t_e place to go for good food in the city. Marinate a fresh redfish in this for 12 hours, then broil it. INGREDIENTS (1.5 l of marinade) 50 g _d_r_i_e_d _t_a_m_a_r_i_n_d 100 ml _b_o_i_l_i_n_g _w_a_t_e_r 2 kg _u_n_r_i_p_e _m_a_n_g_o_s 500 ml _m_a_l_t _v_i_n_e_g_a_r 200 g _s_u_g_a_r 200 g _r_a_i_s_i_n_s 150 g _g_i_n_g_e_r _r_o_o_t, chopped 5 ml _g_a_r_l_i_c, chopped 5 ml _f_r_e_s_h _h_o_t _c_h_i_l_i_e_s, chopped 2 ml _g_r_o_u_n_d _a_l_l_s_p_i_c_e 30 ml _s_a_l_t PROCEDURE (1) Place the tamarind in a bowl and pour boiling water over it. Soak for an hour. Drain, pressing down hard with the back of a spoon before discarding the seeds and fibers. (2) Peel each mango and cut flesh away from seed. Cut into one- inch cubes. (3) Combine the mangos and vinegar and bring to a boil over high heat and cook for 10 minutes. (4) Stir in the sugar, raisins, ginger root, garlic, chilies, allspice, and salt. Reduce heat to low and simmer uncovered for 45 minutes. Cool. (5) Pur'ee the mixture in a blender and it's ready for the fish. NOTES Marinade can be stored in the refrigerator for 2 weeks. Mangos are a seasonal fruit. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 1 hour soaking, 30 minutes preparation, 1 hour cooking, 12 hours marinating. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Bill and Joyce Bulko bulko@sally.UTEXAS.UUCP, {ihnp4,harvard,gatech,ctvax,seismo}!sally!bulko 852 25 Feb 86 REDFISH-RASTA USENET Cookbook The University of Texas Department of Computer Sciences Austin, TX Path: decwrl!recipes From: wolit@mhuxd.uucp (Jan Wolitzky) Newsgroups: alt.gourmand Subject: RECIPE: Eggplant relish Message-ID: <10561@decwrl.DEC.COM> Date: 27 Jun 87 05:14:38 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T Bell Laboratories, Murray Hill, New Jersey, USA Lines: 45 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 853 RELISH-1(A) 18 Feb 87 USENET Cookbook EGGPLANT RELISH RELISH-1 - Eggplant relish vinaigrette This is my mother's recipe. It can serve as either an appetizer or a relish. INGREDIENTS (several cups) 1 _e_g_g_p_l_a_n_t (medium) 1 _e_g_g, hard boiled. 1 _g_r_e_e_n _p_e_p_p_e_r 1 _o_n_i_o_n (medium) _o_i_l _v_i_n_e_g_a_r _g_a_r_l_i_c _s_a_l_t _p_e_p_p_e_r _s_u_g_a_r PROCEDURE (1) Bake eggplant until soft. (2) Grind together the baked eggplant, egg, green pepper and onion. (3) Add oil, vinegar and seasonings to taste. Chill. Serve cold. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes baking, 5 minutes mixing. _P_r_e_c_i_- _s_i_o_n: no need to measure. CONTRIBUTOR Jan Wolitzky AT&T Bell Laboratories, Murray Hill, New Jersey, USA ihnp4!mhuxd!wolit Path: decwrl!recipes From: evp@lewey (Ed Post) Newsgroups: mod.recipes Subject: RECIPE: Chili relleno casserole Message-ID: <7969@decwrl.DEC.COM> Date: 6 Feb 87 04:47:41 GMT Sender: recipes@decwrl.DEC.COM Organization: American Information Technology, Cupertino, Calif., USA Lines: 58 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and 854 18 Feb 87 RELISH-1 USENET Cookbook its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 855 RELLENO-CASS(MV) 12 Dec 86 USENET Cookbook CHILI RELLENO CASSEROLE RELLENO-CASS - An easier way to make chili rellenos A friend of mine, Cynthia Ojeda, cooked this recipe for me once. I told her it was good enough to share with the Usenet community, so she wrote it down for me. Serve it with plenty of Spanish rice and salsa. INGREDIENTS (Serves 4-6) 6 _l_a_r_g_e _e_g_g_s 450 g _j_a_c_k _c_h_e_e_s_e 450 g _l_o_n_g_h_o_r_n _c_h_e_e_s_e (colby) 250 g _w_h_o_l_e _g_r_e_e_n _c_h_i_l_i_e_s (1 large can) PROCEDURE (1) Preheat the oven to 175 deg. C. (2) Separate whites from yolks. Whip whites until stiff. Beat yolks until smooth. Fold yolks into whites. Season, salt & pepper, as wished. (3) Grate cheeses and combine together. (4) Grease a 22x33-cm casserole dish. (5) Spread small amount of egg mixture in dish. (6) Split open green chilies and layer on top of mix in dish. (7) Sprinkle grated cheese on top. (8) Spread some more egg on top of that. (9) Repeat steps 6-8 until the ingredients are gone (finish with egg). (10) Bake for 25 minutes, or until brown. NOTES Serve warm with salsa. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 25 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Ed Post American Information Technology, Cupertino, Calif., USA hplabs!lewey!evp evp@lewey.ait.com From: calvin@stc (Calvin Sambrook) Newsgroups: mod.recipes 856 12 Dec 86 RELLENO-CASS USENET Cookbook Subject: RECIPE: Rhubarb and banana fool Date: 27 Jun 86 03:40:59 GMT Organization: STC Telecoms, London N11 1HB. Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 857 RHUBARB-FOOL(D) 29 May 86 USENET Cookbook RHUBARB AND BANANA FOOL RHUBARB-FOOL - A delicious dessert with fruit and soft cheese This is based on a recipe that a friend of mine found on the top of a Sainsburys quark tub. It's delicious. INGREDIENTS (serves 4-6) 500 g _r_h_u_b_a_r_b 120 g _s_o_f_t _b_r_o_w_n _s_u_g_a_r 6 ml _p_r_e_s_e_r_v_e_d _g_i_n_g_e_r 2 _l_a_r_g_e _b_a_n_a_n_a_s, thinly sliced 2 _e_g_g _w_h_i_t_e_s 15 ml _c_a_s_t_o_r _s_u_g_a_r 250 g _q_u_a_r_k (_s_o_f_t _c_h_e_e_s_e) PROCEDURE (1) Cook and pur'ee the rhubarb, and allow to cool. (2) Add the sugar, ginger, and most of the banana (leave some for decorating). Mix well. (3) Gradually beat the above mixture into the quark. (4) Fold in the egg whites. (5) Transfer into individual dishes and chill. (6) Top with the rest of the banana and serve. (7) Enjoy. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes to prepare, 5 minutes to eat. _P_r_e_- _c_i_s_i_o_n: No need to measure. CONTRIBUTOR Calvin Sambrook STC Telecomunications Ltd, New Southgate, London. calvin@stc mcvax!ukc!stc!calvin From: dameron@Glacier (Dave Dameron) Newsgroups: mod.recipes Subject: RECIPE: Rice and bean casserole Date: 30 Nov 85 10:37:18 GMT Organization: Stanford University, IC Laboratory Approved: reid@glacier.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and 858 29 May 86 RHUBARB-FOOL USENET Cookbook its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 859 RICE-BEAN-BAKE(MV) 15 Aug 85 USENET Cookbook RICE AND BEAN CASSEROLE RICE-BEAN-BAKE - A vegetarian bean, rice, and cheese casserole INGREDIENTS (Serves 4-6) 700 g _c_o_o_k_e_d _p_i_n_k _b_e_a_n_s 500 g _c_o_o_k_e_d _b_r_o_w_n _r_i_c_e 175 ml _t_o_m_a_t_o _p_a_s_t_e 250 g _l_o_w_f_a_t _c_o_t_t_a_g_e _c_h_e_e_s_e 40 g _c_h_o_p_p_e_d _o_n_i_o_n 250 ml _m_i_l_k 60 ml _w_h_e_a_t _g_e_r_m 15 ml _c_h_o_p_p_e_d _p_a_r_s_l_e_y 2 cloves _g_a_r_l_i_c 5 ml _t_a_m_a_r_i _s_o_y _s_a_u_c_e 1 ml _g_r_o_u_n_d _n_u_t_m_e_g 1 ml _b_a_s_i_l 60 ml _s_e_s_a_m_e _s_e_e_d_s (or use less or more, to taste) PROCEDURE (1) Mix the beans, rice, tomato paste. (2) Blend the garlic, onion, milk, and soy sauce. (3) Combine everything but sesame seeds into a baking dish. (4) Shake the sesame seeds on top. (5) Bake at 175 deg. C for 40 min. NOTES Optional additions: 1 egg, 1 ml rosemary, 5 ml molasses, grated parmesan cheese on top, mace (to taste). Substitutions: (I have not tried all combinations!) beans: pinto or almost any kind rice: barley for some or all cottage cheese: plain yoghurt or tofu wheat germ: grape nuts, bulgur wheat, oatmeal, etc. milk: anything from water to whole milk nutmeg: cinnamon egg: tapioca flour and starch paste molasses: blackstrap molasses or honey RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation (if rice is already cooked), 45 minutes cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. 860 15 Aug 85 RICE-BEAN-BAKE USENET Cookbook CONTRIBUTOR Dave Dameron dameron@glacier.ARPA Organization: Stanford University, IC Laboratory If you have rocks in your head, open a quarry. From: oday@hplabs (Vicki O'Day) Newsgroups: mod.recipes Subject: RECIPE: Gumbo-style rice Date: 21 Mar 86 05:33:56 GMT Organization: Hewlett-Packard Labs, Palo Alto CA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 861 RICE-GUMBO(B) 26 Feb 86 USENET Cookbook GUMBO-STYLE RICE RICE-GUMBO - A basic steamed rice for gumbo dishes If you are making the gumbo for appetizer servings, make a 1/3 recipe. If you make this ahead, leave out the bell peppers, since they sour quickly. INGREDIENTS (makes 1.75 l) 500 g _w_h_i_t_e _r_i_c_e, preferably converted 750 ml _c_h_i_c_k_e_n _s_t_o_c_k, homemade or canned 15 g _o_n_i_o_n_s, very finely chopped 15 g _c_e_l_e_r_y, very finely chopped 10 g _g_r_e_e_n _b_e_l_l _p_e_p_p_e_r, very finely chopped. 20 g _u_n_s_a_l_t_e_d _b_u_t_t_e_r, melted 2.5 ml _s_a_l_t 0.5 ml _g_a_r_l_i_c _p_o_w_d_e_r pinch _w_h_i_t_e _p_e_p_p_e_r, _c_a_y_e_n_n_e _a_n_d _b_l_a_c_k _p_e_p_p_e_r PROCEDURE (1) Preheat the oven to 175 deg. C. (2) Combine all the ingredients in a 12x22cm loaf pan. Seal the pan snugly with aluminum foil. Bake until the rice is tender, about 1 hour and 10 minutes. NOTES You can use the rice right away, or leave it in the oven to stay warm for a couple of hours. If you save it longer than that, reheat in the top of a double boiler or stir it in a skillet with a little butter. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 70 minutes cooking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto, CA hplabs!oday Date: Wed, 28 Jan 87 08:36:58 PST From: rlz@cbdkc1.uucp (Robin Zeek) Newsgroups: mod.recipes Approved: reid@decwrl.UUCP Organization: AT&T Network Systems, Columbus, Ohio, USA Subject: RECIPE: Famous rum balls Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of 862 26 Feb 86 RICE-GUMBO USENET Cookbook the USENET Community Trust or the original contributor. 863 RLZ-RUM-BALLS(C) 29 Dec 86 USENET Cookbook RUM BALLS RLZ-RUM-BALLS - Zeek Rum Balls Robin Zeek's famous rum balls. A great holiday treat. INGREDIENTS (Makes 21/2 dozen) 400 g _c_r_u_s_h_e_d _v_a_n_i_l_l_a _w_a_f_e_r_s 120 g _c_r_u_s_h_e_d _w_a_l_n_u_t_s 30 ml _c_o_c_o_a 5 cl _d_a_r_k _c_o_r_n _s_y_r_u_p 6 cl _r_u_m 130 g _p_o_w_d_e_r_e_d _s_u_g_a_r PROCEDURE (1) Mix all of the above ingredients in a large bowl. (2) Roll the mixture into small balls. (3) Roll the balls in powdered sugar. NOTES You can substitute your favorite spirits for the rum. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. How good were you in kindergarten clay-1? _T_i_m_e: 15 minutes preparation, 15 minutes rolling and powdering. _P_r_e_c_i_- _s_i_o_n: measure the ingredients. CONTRIBUTOR Robin Zeek AT&T Network Systems, Columbus, Ohio, USA {cbatt,cbosgd}!cbdkc1!rlz Path: decwrl!recipes From: patc@tekcrl.tek.com (Pat Caudill) Newsgroups: alt.gourmand Subject: RECIPE: Rocket salad dressing Message-ID: <12388@decwrl.DEC.COM> Date: 18 Mar 88 06:27:19 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Tektronix, Inc., Portland, Oregon, USA Lines: 40 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of 864 29 Dec 86 RLZ-RUM-BALLS USENET Cookbook the USENET Community Trust or the original contributor. 865 ROCKET-SALAD(SL) 27 Sep 87 USENET Cookbook ROCKET SALAD DRESSING ROCKET-SALAD - A mild oil and vinegar salad dressing This is a mild and slightly sweet dressing. I got it from my mother, who has made it for years. INGREDIENTS (1 cup) 15 ml _s_u_g_a_r 5 ml _s_a_l_t 5 ml _p_a_p_r_i_k_a 5 ml _d_r_y _m_u_s_t_a_r_d 1 ml _p_e_p_p_e_r _g_a_r_l_i_c _p_o_w_d_e_r 60 ml _v_i_n_e_g_a_r 250 ml _v_e_g_e_t_a_b_l_e _o_i_l PROCEDURE (1) Mix dry ingredients with the vinegar and shake well (2) Add the oil and shake again. Shake before using. NOTES This gets its name from the red color the paprika gives the dressing. It works best with mild mustard, if you can find any. RATING _D_i_f_f_i_c_u_l_t_y: trivial. _T_i_m_e: 45 seconds preparation. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Pat Caudill Software Productivity Technologies, Tektronix, Inc., Portland, Oregon, USA patc@tekcrl.TEK.COM Path: decwrl!recipes From: rives@purdue (Katherine R. Albitz) Newsgroups: mod.recipes Subject: RECIPE: Rolled Christmas cookies Message-ID: <7013@decwrl.DEC.COM> Date: 19 Dec 86 02:51:11 GMT Sender: recipes@decwrl.DEC.COM Organization: Purdue University, Lafayette, Indiana, USA Lines: 69 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of 866 27 Sep 87 ROCKET-SALAD USENET Cookbook the USENET Community Trust or the original contributor. 867 ROLLED-COOKIES(D) 30 Oct 86 USENET Cookbook BUTTERSCOTCH ROLLED COOKIES ROLLED-COOKIES - Rolled cookies for the Christmas holidays I almost never make these cookies except at Christmas time. They just seem to be Christmas cookies. (I did make a batch of heart shaped ones last Valentine's day for my then-fiance.) I usually make these cookies in Christmas shapes and frost them with green and red frosting. This is a good recipe for kids to help out with. INGREDIENTS (3 dozen) COOKIES 200 g _b_r_o_w_n _s_u_g_a_r 2.5 ml _s_a_l_t 100 g _s_o_f_t _b_u_t_t_e_r 1 _e_g_g 2.5 ml _v_a_n_i_l_l_a 175 g _f_l_o_u_r, sifted 2.5 ml _b_a_k_i_n_g _p_o_w_d_e_r 1 ml _b_a_k_i_n_g _s_o_d_a 1 ml _c_i_n_n_a_m_o_n GLAZE 200 g _c_o_n_f_e_c_t_i_o_n_e_r_s _s_u_g_a_r 1 _e_g_g _w_h_i_t_e, slightly beaten 15 g _m_e_l_t_e_d _b_u_t_t_e_r 0.5 ml _s_a_l_t 2.5 ml _v_a_n_i_l_l_a _f_o_o_d _c_o_l_o_r_i_n_g (optional) PROCEDURE (1) Mix sugar, salt and butter thoroughly. Add egg and vanilla, and beat till fluffy. (2) Sift flour, baking powder, soda, and cinnamon and add to mix- ture. (3) Chill well, several hours, or over night. (4) Make the glaze: mix the glaze ingredients together until smooth. (5) Roll the dough out until it is 3 mm thick. Cut into fancy shapes and bake on ungreased cookie sheet for 8-10 minutes at 175 deg. C. Let cool, and glaze. NOTES It helps to keep most of the dough in the refrigerator while you are cutting shapes. It cuts much better when it is cold. 868 30 Oct 86 ROLLED-COOKIES USENET Cookbook These are time-consuming and fairly difficult, but worth it. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 30 minutes preparation, overnight chill, 1 hour cutting and baking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Katherine Rives Albitz Purdue University, Computer Science Dept. hpfcla!hpcnof!k_albitz@hplabs.hp.com From: ables@mcc.ARPA (King Ables) Newsgroups: mod.recipes Subject: RECIPE: Rum balls Date: 3 Jan 86 03:45:14 GMT Organization: Microelectronics Computer Corporation, Austin TX Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 869 RUM-BALLS(D) 23 Dec 85 USENET Cookbook RUM/BOURBON BALLS RUM-BALLS - Intoxicating chocolate snack with rum or bourbon I got this from my mom who uses more alcohol than the original recipe called for but less than I like to use. It makes a great party snack. INGREDIENTS (Makes about 30 small balls) 250 g _v_a_n_i_l_l_a _w_a_f_e_r_s (crushed) 130 g _p_o_w_e_r_e_d _s_u_g_a_r 180 g _c_h_o_p_p_e_d _n_u_t_s 25 ml _c_o_c_o_a _p_o_w_d_e_r 30 ml _w_h_i_t_e _c_o_r_n _s_y_r_u_p (honey also works well) 100 ml _r_u_m _o_r _b_o_u_r_b_o_n PROCEDURE (1) Mix all dry ingredients and set aside. (2) Mix corn syrup or honey with rum or bourbon to thin the syrup. (3) Blend wet mixture into dry ingredients with fork. Mix well. Allow to sit for 1-2 hours. (4) At this point, if you let it sit a couple of hours, you can come back and add another 100 ml of rum or bourbon and let sit again. This process may be repeated a few times to your taste. The last time, the mix should sit a couple of hours so it's not _r_e_a_l_l_y moist. There's a good midpoint between too moist and too dry where rolling into balls won't be difficult (too wet) or cause crumbling (too dry). (5) Roll into balls, then roll in powered sugar to make a sugar coating. NOTES When rolling in powered sugar, the moister they are, the more sugar will be absorbed over time. They may need another roll in the sugar right before serving. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 1/2 to 1 hour preparation; 3 or more hours waiting. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR King Ables Microelectronics Computer Corporation, Austin, Texas ARPA: ables@mcc.ARPA UUCP: {ihnp4,seismo,ctvax}!ut-sally!im4u!milano!mcc-pp!ables or ...ut-sally!mcc-db2!ables Path: decwrl!recipes From: gamiddleton@watmath.uucp (Guy Middleton) 870 23 Dec 85 RUM-BALLS USENET Cookbook Newsgroups: alt.gourmand Subject: RECIPE: Rum balls Message-ID: <11738@decwrl.DEC.COM> Date: 3 Oct 87 08:03:42 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Waterloo, Ontario, Canada Lines: 37 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 871 RUM-BALLS-2(D) 10 Mar 87 USENET Cookbook RUM BALLS RUM-BALLS-2 - Chocolate rum truffles My mother makes this recipe. It is very simple and easy. INGREDIENTS (makes 16) 120 g _s_e_m_i-_s_w_e_e_t _c_h_o_c_o_l_a_t_e 15 ml _w_h_i_p_p_i_n_g _c_r_e_a_m 30 ml _r_u_m 180 g _i_c_i_n_g _s_u_g_a_r, _s_i_f_t_e_d 40-50 g _c_h_o_c_o_l_a_t_e _v_e_r_m_i_c_e_l_l_i PROCEDURE (1) Over slow heat, melt the chocolate and stir in cream and rum. (2) Beat in the icing sugar until mixture is fairly stiff. (3) Roll into small balls and coat with the chocolate vermicelli. (4) Place on a cookie sheet, and refrigerate for several hours. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, several hours cooling. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Guy Middleton University of Waterloo, Waterloo, Ontario, Canada gamiddleton@watmath.uucp From: reid@decwrl.UUCP (Brian Reid) Newsgroups: mod.recipes Subject: RECIPE: Hot rum toddy Date: 30 Nov 85 10:38:43 GMT Organization: DEC Western Research, Palo Alto, CA Approved: reid@glacier.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 872 21 Jul 85 RUM-TODDY(L) USENET Cookbook HOT RUM TODDY RUM-TODDY - Ultimate hot buttered rum recipe I started making hot buttered rum from a Trader Vic recipe 15 years ago, and I have gradually evolved it by adding more spices, more butter, and less rum. The way you make a hot buttered rum is to add some ``batter'' to some rum, and heat it. I like to keep a made-up batch of the batter in the refrigerator in an old margarine tub. For parties I make up a fresh batch. INGREDIENTS (Serves 12) 500 g _d_a_r_k _b_r_o_w_n _s_u_g_a_r 250 g _s_a_l_t_e_d _b_u_t_t_e_r 5 ml _g_r_o_u_n_d _n_u_t_m_e_g 5 ml _g_r_o_u_n_d _c_i_n_n_a_m_o_n 5 ml _g_r_o_u_n_d _c_l_o_v_e_s 5 ml _g_r_o_u_n_d _w_h_i_t_e _c_a_r_d_a_m_o_m 750 ml _t_o_p-_q_u_a_l_i_t_y _d_a_r_k _r_u_m (A standard ``fifth'' bottle, 750 ml, will serve 12) PROCEDURE MAKING THE BATTER (1) Put all batter ingredients (everything but the rum) in a food processor and run it until the mixture turns creamy. Fold it down once with a rubber spatula to make sure the spices are blended in, and run the food processor some more. (2) Scoop the mixture into a plastic container, and refrigerate. It will keep for many months in the refrigerator, even though it contains butter. PROCEDURE MAKING THE DRINKS (1) Fill a coffee mug half full of boiling water. The easiest way to do this is to put a mug of hot water in the microwave. If you don't have a microwave, then fill the mug with boiling water, pour it out, then fill it half full of boiling water. (2) Add 40 ml of batter. Stir until the batter dissolves in the hot water. I use a small wire whisk for this stirring. (3) Add 2 jiggers 100 ml of the best rum you can afford. When I make this in quantities for parties I like to use Myers Dark Rum. NOTES One theory of hot-toddy making is that it is impossible to use too much batter and you should keep stirring more in until you are bored with stirring. Another theory of hot-toddy making is that it is impossible 873 RUM-TODDY 21 Jul 85 USENET Cookbook to use too much rum, and that you should keep stirring in more until your friends panic. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Brian Reid DEC Western Research Laboratory, Palo Alto, CA reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun}!decwrl!reid Path: decwrl!recipes From: mike@wisdom.BITNET (Mike Trachtman) Newsgroups: mod.recipes Subject: RECIPE: Shabbos-choulnt Message-ID: <3865@decwrl.DEC.COM> Date: 27 Jun 86 03:37:20 GMT Sender: recipes@decwrl.DEC.COM Organization: Weizmann Institute, Rehovot, Israel Lines: 60 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 874 20 May 86 SABBATH-STEW(M) USENET Cookbook SHABBOS-CHOULNT SABBATH-STEW - European Jewish traditional sabbath stew This is a food that religious Jewish people eat on Saturday afternoon. Religious people do not cook on Saturday, so this food must be put on the stove on Friday, before sunset. It then cooks overnight, filling the house with a delicious aroma, until after services Saturday after- noon. _S_h_a_b_b_o_s means ``Saturday'' in Hebrew, and _c_h_o_u_l_n_t means ``a mish- mosh'' in Yiddish. (_c_h_o_u_l_n_t in fact comes originally from the French _c_h_a_u_d _l_e_n_t which means ``warm slowly'') The amount of each ingredient depends on what taste one likes, how much is available, and the tradi- tion handed down by one's parents or Rebbitzin (Rabbi's wife). INGREDIENTS (Serves 4-6) 500 g _m_e_a_t 500 g _m_e_a_t _b_o_n_e_s 500 g _p_o_t_a_t_o_e_s 100 g _b_a_r_l_e_y 150 g _r_e_d _b_e_a_n_s 150 g _l_i_m_a _b_e_a_n_s 5 _s_m_a_l_l _o_n_i_o_n_s 100 g _c_a_r_r_o_t_s 1-1.25 l _w_a_t_e_r _s_a_l_t _s_e_a_s_o_n_i_n_g, to taste PROCEDURE (1) Put everything in a big pot, season to taste, and let it cook over a low fire over night. It should cook 18 to 24 hours. (2) The water should not boil dry, nor should a high fire be used, or it will burn. NOTES Variations: Some communities add some eggs (in the shell), and lots of curry. (in which case it is called _C_h_a_m_i_n, which means ``warm food.'') RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 1 day cooking. _P_r_e_c_i_- _s_i_o_n: no need to measure. CONTRIBUTOR Mike Trachtman Weizmann Institute, Rehovot, Israel mike@wisdom.BITNET mike%wisdom.bitnet@wiscvm.ARPA Path: decwrl!recipes From: horton@harvard (Nicholas Horton) Newsgroups: mod.recipes Subject: RECIPE: Sagh (Indian spinach side-dish) 875 SABBATH-STEW 20 May 86 USENET Cookbook Message-ID: <8045@decwrl.DEC.COM> Date: 13 Feb 87 06:16:55 GMT Sender: recipes@decwrl.DEC.COM Organization: Aiken Lab, Harvard Univ., Cambridge, Mass., USA Lines: 42 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 876 13 Nov 86 SAGH(V) USENET Cookbook SAGH SAGH - An Indian spinach side-dish This recipe is from _I_n_d_i_a_n _C_o_o_k_e_r_y: _A _P_r_a_c_t_i_c_a_l _G_u_i_d_e, by Dharamjit Singh, which is undoubtedly translated into English, as many of the phrases are awkward. INGREDIENTS (serves 6) 1 kg _r_a_w _s_p_i_n_a_c_h 15 g _b_u_t_t_e_r 30 ml _w_a_t_e_r 5 ml _g_r_o_u_n_d _g_i_n_g_e_r pinch _s_u_g_a_r _s_a_l_t, to taste PROCEDURE (1) Chop spinach (a food processor comes in handy) and mix well with other ingredients. (2) Cook over high heat for 2 minutes. Cover, and cook for 20 minutes on medium heat, stirring fairly often. (3) Salt to taste. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Nicholas Horton Aiken Computation Lab, Harvard University horton@harvard.harvard.edu Path: decwrl!recipes From: guarino@decwrl.dec.com (Loretta Guarino Reid) Newsgroups: alt.gourmand Subject: RECIPE: Mexican chef's salad Message-ID: <12437@decwrl.DEC.COM> Date: 8 Apr 88 05:34:52 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: DEC Western Software Laboratory, Palo Alto, Calif USA Lines: 74 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of 877 SAGH 13 Nov 86 USENET Cookbook the USENET Community Trust or the original contributor. 878 25 Oct 87 SALAD-MEXICAN(M) USENET Cookbook MEXICAN CHEF'S SALAD SALAD-MEXICAN - A simple main-dish salad with Mexican seasonings I got this recipe from an old roommate, Ann-Marie Tarter. My husband revised it to use chicken instead of the hamburger that her version called for. It's a very simple, tasty hot-weather main dish. It doesn't keep as leftovers: you have to eat all of it immediately or else throw it away. I like to serve it accompanied by Aztec soup (SOUP-AZTEC). INGREDIENTS (Serves 6-8) 500 g _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n, diced 500 g _k_i_d_n_e_y _b_e_a_n_s 2.5 ml _s_a_l_t 5 ml _c_h_i_l_i _p_o_w_d_e_r 1 _m_e_d_i_u_m _o_n_i_o_n, chopped 3 _m_e_d_i_u_m _t_o_m_a_t_o_e_s, diced 500 g _l_e_t_t_u_c_e, chopped (about half of a large head) 100 g _c_h_e_d_d_a_r _c_h_e_e_s_e, grated 250 ml _t_h_o_u_s_a_n_d _i_s_l_a_n_d _d_r_e_s_s_i_n_g 50 ml _p_i_c_a_n_t_e _s_a_u_c_e (or more or less, to taste) 1 _l_a_r_g_e _a_v_o_c_a_d_o, sliced 300 g _c_o_r_n _t_o_r_t_i_l_l_a _c_h_i_p_s PROCEDURE (1) Bone and dice the chicken. Heat a small amount of vegetable oil in a large frying pan until it starts to smoke. Add the chicken cubes and fry over medium-high heat, stirring fre- quently, until they are browned (2 or 3 minutes). (2) To the chicken, add the drained kidney beans, salt, and chili powder. Reduce heat and simmer 10 minutes. (3) Chop the tomatoes, onion, and lettuce. Grate the cheese. Toss them together in a salad bowl with the salad dressing and picante sauce. (4) Slice the avocado and add to the salad. Break the tortilla chips into flakes, and add to the salad. (5) Mix the cooked chicken and beans into the cold salad. Decorate with extra chips and slices of avocado and tomato. (6) Serve immediately. NOTES The chips get soggy within 5 to 10 minutes after the meat has been added to the salad, so don't do that step until you are ready to eat. This recipe works best with iceberg lettuce. The more exotic varieties of lettuce wilt instantly when the hot chicken and beans are mixed in; 879 SALAD-MEXICAN 25 Oct 87 USENET Cookbook iceberg lettuce keeps its crunch. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Loretta Guarino Reid DEC Western Software Laboratory, Palo Alto, California, USA guarino@decwrl.dec.com -or- decwrl!guarino From: trewitt@cascade (Glenn Trewitt) Newsgroups: mod.recipes Subject: RECIPE: Salmon patties Date: 14 Mar 86 05:22:04 GMT Organization: Stanford University, Electrical Engineering Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 880 21 Feb 86 SALMON-PATTIES(M) USENET Cookbook SALMON PATTIES SALMON-PATTIES - Salmon burgers for snack or main course This is a very nice finger food-great for lunch on a hike. Or they can be served hot as a main course. INGREDIENTS (Serves 4) 500 g _c_a_n_n_e_d _s_a_l_m_o_n, (either pink or red) pinch _s_a_l_t 1 _s_m_a_l_l _o_n_i_o_n, diced 30 g _b_r_e_a_d _c_r_u_m_b_s, plain or spiced 2 _e_g_g_s 5 ml _l_e_m_o_n _j_u_i_c_e PROCEDURE (1) Mix all of the ingredients together in a bowl. (2) Form into patties about 1 - 1.5 cm thick and 5 - 8 cm diame- ter. This should make about 8 patties (3) Fry in oil or butter until brown and crispy, or else bake in a well-greased pan at 200 deg. C until brown (about 15 minutes). NOTES I usually make a double batch. These are great either hot or cold. If you take them out of the freezer in the morning and put them in your backpack, they'll be just right by lunchtime. RATING _D_i_f_f_i_c_u_l_t_y: easy, especially if you like squishing stuff with your hands. _T_i_m_e: 5 minutes preparation, 15 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Glenn Trewitt Center for Integrated Systems, Stanford University {ucbvax,decvax}!decwrl!glacier!trewitt, trewitt@su-amadeus.stanford.edu Path: decwrl!recipes From: moiram@tekgen (Moira Mallison) Newsgroups: mod.recipes Subject: RECIPE: Salmon pie Message-ID: <7179@decwrl.DEC.COM> Date: 26 Dec 86 04:47:28 GMT Sender: recipes@decwrl.DEC.COM Organization: Tektronix, Beaverton, Oregon, USA Lines: 73 Approved: reid@decwrl.UUCP 881 SALMON-PATTIES 21 Feb 86 USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 882 18 Nov 86 SALMON-PIE(M) USENET Cookbook COUNTRY SALMON PIE SALMON-PIE - A salmon and cheese pie flavored with sour cream This is a country cousin to the quiche-even real men will eat it. My mother says this is called ``country'' salmon pie because it uses canned salmon, which is the only kind you can catch out in the country. INGREDIENTS (Serves 8) PARMESAN CRUST 150 g _f_l_o_u_r 100 g _g_r_a_t_e_d _p_a_r_m_e_s_a_n _c_h_e_e_s_e 150 g _s_h_o_r_t_e_n_i_n_g 50-60 ml _w_a_t_e_r FILLING 500 g _c_a_n_n_e_d _s_a_l_m_o_n (1 large can) 1 _l_a_r_g_e _o_n_i_o_n, diced 1 _g_a_r_l_i_c _c_l_o_v_e, minced 30 ml _b_u_t_t_e_r 500 ml _s_o_u_r _c_r_e_a_m 4 _e_g_g_s 200 g _g_r_u_y_e_r_e _c_h_e_e_s_e, shredded 5 ml _d_i_l_l _w_e_e_d 1 ml _s_a_l_t PROCEDURE (1) Preheat oven to 190 deg. C. (2) Make parmesan crust: Combine flour and parmesan cheese. Cut in shortening until mixture resembles size of small peas. Sprinkle with 30 ml water. Form into a dough, adding more water as needed. Press into a 20-cm springform pan. Bake at 190 deg. C for 10 minutes. (3) Make filling: Saut'e onion and garlic in butter until onion is soft. (4) Beat sour cream and eggs until blended. (5) Drain salmon and break into bite-size pieces. Stir into sour cream mixture along with vegetables, 150 g gruyere, crumbled dill weed, and salt. (6) Pour into baked crust; top with remaining gruyere. Bake at 190 deg. C oven for 65 to 70 minutes. Cool 15 minutes in pan. Remove sides of pan and serve. 883 SALMON-PIE 18 Nov 86 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: Easy. _T_i_m_e: 20 minutes to prepare, 11/4-11/2 hours to bake and set. _P_r_e_c_i_s_i_o_n: Measure the ingredients. CONTRIBUTOR Moira Mallison Organization: Tektronix, Inc. Beaverton, Oregon, USA tektronix!moiram Path: decwrl!recipes From: levy@ttrdc (Dan Levy) Newsgroups: mod.recipes Subject: RECIPE: Salmon-spinach loaf Message-ID: <7177@decwrl.DEC.COM> Date: 26 Dec 86 04:46:33 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T Computer Systems Division, Skokie, Illinois, USA Lines: 65 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 884 10 Dec 86 SALMON-SPINACH(M) USENET Cookbook SALMON-SPINACH LOAF SALMON-SPINACH - A baked salmon and spinach loaf This recipe is a pleasant compromise between a salmon loaf and a spinach souffle. It can be made with stale spinach and canned salmon. It does not have a strong flavor or texture of spinach, as do some cooked spi- nach dishes. INGREDIENTS (Serves 4) 500 g _s_a_l_m_o_n (1 large can) 350 g _f_r_e_s_h _s_p_i_n_a_c_h 2 _e_g_g_s 300 ml _c_o_n_d_e_n_s_e_d _m_u_s_h_r_o_o_m _s_o_u_p (1 can) 30 g _c_o_r_n_f_l_a_k_e_s (uncrushed) 25 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 40 g _g_r_a_t_e_d _f_r_e_s_h _o_n_i_o_n PROCEDURE (1) Preheat oven to 175 deg. C. Rinse spinach thoroughly. (2) Cook spinach with a small amount of water for 5-10 minutes, or until tender. Discard cooking water. (3) Clean salmon as desired, and drain excess liquid. (4) Place salmon, spinach, eggs, undiluted soup, cornflakes, flour, and onion in large mixing bowl. Beat with electric mixer at medium speed for about three minutes or until ingredients are chopped and mixture is blended. Stop to scrape bowl and beaters as needed. (5) Grease a 22x10x6-cm loaf pan and pack the mixture in. Bake for 40 to 50 minutes or until set and lightly browned. (6) Cool slightly before serving. Do not try to unmold; serve directly from baking pan. The finished loaf will have the con- sistency of spoonbread. NOTES You can substitute concentrated dried cream-of-mushroom soup for canned condensed soup, or use a thick flavored white sauce. There is no point in using good-quality salmon in this recipe; chum or pink salmon are fine. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 1 hour baking and cool- ing. _P_r_e_c_i_s_i_o_n: approximate measurement OK. 885 SALMON-SPINACH 10 Dec 86 USENET Cookbook CONTRIBUTOR Dan Levy AT&T Computer Systems Division, Skokie, Illinois, USA {akgua,ihnp4,ltuxa,mvuxa,allegra,ulysses}!ttrdc!levy Path: decwrl!recipes From: sos@davasun (Simo O. Salanne) Newsgroups: mod.recipes Subject: RECIPE: Teno salmon Message-ID: <3866@decwrl.DEC.COM> Date: 27 Jun 86 03:38:29 GMT Sender: recipes@decwrl.DEC.COM Organization: Dava Information Systems, Helsinki, Finland Lines: 47 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 886 4 Jun 86 SALMON-TENO(M) USENET Cookbook TENO SALMON SALMON-TENO - Traditional salmon dish from Lappland This is the traditional way to prepare salmon on the river Teno (the northern border river between Norway and Finland). INGREDIENTS (serves 1 person) 300 g _s_a_l_m_o_n, _p_e_r _p_e_r_s_o_n _w_a_t_e_r, _b_u_t_t_e_r, _s_a_l_t PROCEDURE (1) Cross cut 2-cm slices from the salmon. I prefer slices about the size of my palm but also smaller ones will do. Use tooth- picks to bind them into round cutlets. (2) Pour 1/2 cm water into a frying pan, and bring it to a boil. (3) Add cutlets and simmer until the water has evaporated. Turn cutlets once during cooking. (4) Add butter, fry lightly on both sides. (5) Add salt to taste and remove toothpicks. NOTES Serve with boiled or mashed potatoes and sliced lemon. (Lemon is not traditional, but...) RATING _D_i_f_f_i_c_u_l_t_y: very easy. _T_i_m_e: 5 minutes to prepare, 20 minutes to cook. _P_r_e_c_i_s_i_o_n: don't let water cover the cutlets. CONTRIBUTOR Simo Salanne Dava Information Systems, Helsinki, Finland seismo!mcvax!penet!davasun!sos Path: decwrl!recipes From: nlm@attunix.uucp (Nancy Mintz) Newsgroups: alt.gourmand Subject: RECIPE: Tomato salsa Message-ID: <11742@decwrl.DEC.COM> Date: 3 Oct 87 08:06:37 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: AT&T Unix Development Lab, Summit, New Jersey, USA Lines: 57 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust 887 SALMON-TENO 4 Jun 86 USENET Cookbook Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 888 5 Apr 87 SALSA-1(S) USENET Cookbook TOMATO SALSA SALSA-1 - Tomato salsa for chicken or fish This makes a very flavorful topping for broiled chicken or fish. I got it from a column in the local paper about "bright young chefs". The recipe is from chef Cincy Pawlcyn at Mustards Grill, Yountville, CA. INGREDIENTS (serves 6 to 8) 2 _s_c_a_l_l_i_o_n_s (cleaned, 10 cm green left on, slivered lengthwise) 80 ml _f_r_e_s_h _l_e_m_o_n _j_u_i_c_e 250 g _c_i_l_a_n_t_r_o (Typically 2 bunches; use the leaves only). 2 _g_a_r_l_i_c _c_l_o_v_e_s (peeled and finely minced) 20 g _b_a_s_i_l _l_e_a_v_e_s, slivered 4 _r_i_p_e _p_l_u_m _t_o_m_a_t_o_e_s (seeded and cut into tiny dice) 50 g _p_u_r_p_l_e _o_n_i_o_n, peeled and cut into tiny dice 10 g _g_i_n_g_e_r _r_o_o_t, peeled and grated 15 ml _B_a_l_s_a_m_i_c _v_i_n_e_g_a_r 60 ml _o_l_i_v_e _o_i_l _s_a_l_t _a_n_d _w_h_i_t_e _p_e_p_p_e_r PROCEDURE (1) In a small bowl, soak scallions in lemon juice for 30 minutes. (2) Drain scallions; reserve half of the lemon juice. Mince the scallions. (3) In a medium-sized bowl, combine minced scallions, reserved lemon juice and remaining ingredients. Mix together well. Serve over grilled, broiled or roasted chicken or fish. NOTES The original recipe calls for double this amount of olive oil, but that seemed excessive. RATING _D_i_f_f_i_c_u_l_t_y: easy if you have a food processor. _T_i_m_e: 5 minutes prepara- tion, 30 minutes soaking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA ihnp4!attunix!nlm Path: decwrl!recipes From: reid@decwrl (Brian Reid) Newsgroups: mod.recipes Subject: RECIPE: Indonesian fried chili-pepper relish Message-ID: <5859@decwrl.DEC.COM> Date: 10 Oct 86 07:33:33 GMT Sender: recipes@decwrl.DEC.COM Organization: DEC Western Research Laboratory 889 SALSA-1 5 Apr 87 USENET Cookbook Lines: 68 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 890 8 Mar 86 SAMBAL-BAJAK(A) USENET Cookbook SAMBAL BAJAK SAMBAL-BAJAK - Fried chili-pepper sambal relish Indonesia is not known to have nuclear weapon capability, but visitors to Djakarta often suspect that if enough Sambal Bajak is put into an artillery shell it will have the same general effect. Indonesian hosts normally warn Westerners that this is ``an acquired taste.'' INGREDIENTS (makes 1 cup) 200 g _f_r_e_s_h _r_e_d _h_o_t _c_h_i_l_i_e_s, chopped coarsely 1 _l_a_r_g_e _o_n_i_o_n 6 _c_l_o_v_e_s _g_a_r_l_i_c 8 _k_e_m_i_r_i _n_u_t_s, chopped fine 50 ml _p_e_a_n_u_t _o_i_l 3 ml _l_a_o_s _p_o_w_d_e_r 15 ml _t_r_a_s_i (dried shrimp paste) 5 ml _s_a_l_t 75 ml _t_a_m_a_r_i_n_d _l_i_q_u_i_d 20 g _s_u_g_a_r PROCEDURE (1) Chop the chilies, onion, and garlic in a food processor. (2) In a small frypan, saut'e this mixture in oil until well cooked. Do not brown. (3) Add the kemiri nuts, laos, trasi, and salt. Stir and mash until it is well blended. (4) Add the tamarind liquid and sugar; simmer until the oil separates out. (5) Cool, and serve cold. NOTES Laos is a form of ginger. Other names for it are galangal, Java root, galingale, or lengkuas. If you can't find it, use 5 ml of powdered ginger mixed with 1 ml of powdered cinnamon. Trasi is shrimp paste; it can be left out. Tamarind liquid is made by soaking dried tamarind pulp in hot water for 1 hour and then straining. To make 75 ml of tamarind liquid, use 60 ml of pulp and 100 ml of hot water. RATING _D_i_f_f_i_c_u_l_t_y: easy if you have the ingredients. _T_i_m_e: 30 minutes. _P_r_e_c_i_- _s_i_o_n: approximate measurement OK. CONTRIBUTOR Brian Reid DEC Western Research Laboratory, Palo Alto, CA reid@decwrl.DEC.COM -or- decwrl!reid 891 SAMBAL-BAJAK 8 Mar 86 USENET Cookbook Path: decwrl!recipes From: reid@decwrl (Brian Reid) Newsgroups: alt.gourmand Subject: RECIPE: Indonesian lime/chili relish Message-ID: <11323@decwrl.DEC.COM> Date: 7 Aug 87 06:08:39 GMT Sender: recipes@decwrl.DEC.COM Organization: DEC Western Research Laboratory, Palo Alto CA Lines: 44 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 892 8 Mar 86 SAMBAL-LILANG(A) USENET Cookbook SAMBAL DABO LILANG SAMBAL-LILANG - Indonesian relish with lime, chili, and basil This recipe comes from the Time/Life _P_a_c_i_f_i_c _a_n_d _S_o_u_t_h_e_a_s_t _A_s_i_a_n _C_o_o_k_- _i_n_g. I've been unable to find a recipe even remotely resembling it in any other Indonesian cookbook. I like to cross-reference recipes and learn where they came from, but only the Time/Life reporters seem to have found this one. In any event, it's quite wonderful. Not for the faint of heart. INGREDIENTS (makes 500 ml) 1 _m_e_d_i_u_m _o_n_i_o_n, cut into thin strips 1 _s_m_a_l_l _r_i_p_e _t_o_m_a_t_o, cut into small cubes 5 ml _f_r_e_s_h _b_a_s_i_l, chopped fine 1 _s_m_a_l_l _f_r_e_s_h _h_o_t _r_e_d _c_h_i_l_i, stemmed, seeded, and cut into thin strips 1 _s_m_a_l_l _f_r_e_s_h _h_o_t _g_r_e_e_n _c_h_i_l_i, stemmed, seeded, and cut into thin strips 60 ml _f_r_e_s_h _l_i_m_e _j_u_i_c_e 1 _l_i_m_e _r_i_n_d, chopped into tiny pieces PROCEDURE (1) Mix all of the ingredients together in a bowl. Let it sit for several hours, stirring occasionally. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 2 hours sitting. _P_r_e_c_i_- _s_i_o_n: no need to measure, but count the chili peppers. CONTRIBUTOR Brian Reid DEC Western Research Laboratory, Palo Alto CA reid@decwrl.DEC.COM -or- decwrl!reid Path: decwrl!recipes From: abc@nott-cs (Andy Cheese) Newsgroups: mod.recipes Subject: RECIPE: Sloppy sardines Message-ID: <7183@decwrl.DEC.COM> Date: 26 Dec 86 04:49:16 GMT Sender: recipes@decwrl.DEC.COM Organization: CS Dept., University of Nottingham, UK Lines: 51 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of 893 SAMBAL-LILANG 8 Mar 86 USENET Cookbook the USENET Community Trust or the original contributor. 894 2 Nov 86 SARDINE-FRY(M) USENET Cookbook SLOPPY SARDINES SARDINE-FRY - Sardines with garlic and tomato A quick and easy meal for two people. This is a recipe conjured up by my friend Carole Senior. INGREDIENTS (serves 2) 2 _c_a_n_s _o_f _s_a_r_d_i_n_e_s 1 _s_m_a_l_l _o_n_i_o_n chopped 1/2 _g_r_e_e_n _p_e_p_p_e_r, chopped 200 g _t_o_m_a_t_o_e_s (1 small can) 1/2 _g_a_r_l_i_c _c_l_o_v_e, crushed pinch _s_a_l_t _a_n_d _p_e_p_p_e_r 30 ml _c_o_o_k_i_n_g _o_i_l 200 g _u_n_c_o_o_k_e_d _w_h_i_t_e _r_i_c_e 500 ml _w_a_t_e_r PROCEDURE (1) Heat the oil in a small frying pan. (2) At the same time place the water, rice and a pinch of salt into a small saucepan and simmer for 15 minutes. (3) Place the chopped onion and pepper in the frying pan and cook until the onion becomes soft. (4) Add the tomatoes, garlic, sardines, salt and pepper to the frying pan and cook until for 10 to 15 minutes, stirring occa- sionally. (5) Serve over the rice. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 15 minutes cooking. _P_r_e_c_i_s_i_o_n: measure the rice. CONTRIBUTOR Andy Cheese Department of Computer Science, University of Nottingham, UK abc@uk.ac.nott.cs mcvax!ukc!nott.cs!abc Path: decwrl!recipes From: joseph@ubc-medgen (joseph sotham) Newsgroups: mod.recipes Subject: RECIPE: Indonesian Satay Message-ID: <2867@decwrl.DEC.COM> Date: 9 May 86 03:42:03 GMT Sender: recipes@decwrl.DEC.COM Organization: University of British Columbia, Vancounver BC Lines: 89 Approved: reid@decwrl.UUCP 895 SARDINE-FRY 2 Nov 86 USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 896 31 Jan 86 SATAY-1(A) USENET Cookbook SATAY I SATAY-1 - Indonesian barbecued beef This is my favorite satay recipe. INGREDIENTS (serves 8-10) SATAY 1 kg _b_e_e_f, _c_h_i_c_k_e_n, _o_r _m_u_t_t_o_n 90 ml _c_a_s_t_o_r _s_u_g_a_r 140 g _g_r_o_u_n_d _p_e_a_n_u_t_s 1 piece _l_e_m_o_n _g_r_a_s_s 5 ml _c_u_m_i_n (ground or use powdered) 5 ml _s_a_l_t 1-2 _l_a_r_g_e _o_n_i_o_n_s 5 cloves _g_a_r_l_i_c 5 ml _t_u_r_m_e_r_i_c 30 ml _c_o_r_i_a_n_d_e_r (roasted pounded or use pre-ground) 30 g _l_e_n_g_k_u_a_s (or substitute ginger) 60 ml _v_e_g_e_t_a_b_l_e _o_i_l 60 ml _w_a_t_e_r SATAY GRAVY 700 g _p_e_a_n_u_t_s 5 cloves _g_a_r_l_i_c 2 pieces _l_e_m_o_n _g_r_a_s_s 80 g _s_e_s_a_m_e _s_e_e_d_s 30 ml _d_r_i_e_d _g_r_o_u_n_d _c_h_i_l_i _p_e_p_p_e_r (or substitute fresh chopped red chilies) 15 ml _d_r_i_e_d _s_h_r_i_m_p _p_a_s_t_e 2 _l_a_r_g_e _o_n_i_o_n_s 100 g _t_a_m_a_r_i_n_d 95 g _s_u_g_a_r 1 piece _l_e_n_g_k_u_a_s (or substitute ginger) 20 ml _s_a_l_t 1.5 l _c_o_c_o_n_u_t _m_i_l_k (or substitute water) PROCEDURE Satay (1) Cut meat into strips, pound meat, then cut into cubes and sea- son with meat tenderizer. (2) Pound separately garlic, onions, lemon grass, and langkuas. (3) Mix together meat, pounded ingredients, salt, and sugar. Mari- nate for at least 4 hours, preferably overnight. (4) Thread meat onto skewers. Sprinkle oil mixture (1/2 oil, 1/2 water) over meat and grill until done. 897 SATAY-1 31 Jan 86 USENET Cookbook PROCEDURE Gravy (1) Make the tamarind paste: add the tamarind to water and soak for 2 hours. During this time, squeeze the tamarind so that it becomes pulpy. Filter the liquid through a strainer to remove seeds, stem and skin of the fruit. (2) Pound the onions, garlic, and lengkuas. (3) Roast the peanuts, remove skins, and grind finely. (4) Fry the shrimp paste on medium heat for a few minutes. Add the onion and garlic paste to the frying pan. Fry the onions until white. Don't brown them. (5) Add the lemon grass, lengkuas, dried chilies, peanuts, sesame seeds, coconut milk, sugar, salt and tamarind paste. (6) Cook until the gravy is thick. NOTES Lengkuas is the Malay word for the root known in English, Spanish, and German as galangal; it is otherwise known as _l_a_o_s (Indonesia), _s_o_u_c_h_e_t _l_o_n_g (Vietnam), or _k_h_a (Thai and Laotian). If you don't have any, then use a mixture of 4 parts ginger to 1 part cardamom. RATING _D_i_f_f_i_c_u_l_t_y: Moderate. _T_i_m_e: 2 hours preparation, 1/2 hour cooking. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Joe Sotham <joseph@ubc-medgen> University of British Columbia It is better to travel happily than to arrive Path: decwrl!recipes From: patc@tekcrl.tek.com (Pat Caudill) Newsgroups: alt.gourmand Subject: RECIPE: Sausage balls Message-ID: <12399@decwrl.DEC.COM> Date: 25 Mar 88 16:53:20 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Tektronix, Inc., Portland, Oregon, USA Lines: 61 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and 898 31 Jan 86 SATAY-1 USENET Cookbook its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 899 SAUSAGE-BALLS(A) 27 Sep 87 USENET Cookbook SAUSAGE BALLS SAUSAGE-BALLS - A spicy snack to be eaten with cocktail sauce I got this from my sister who got it from my mother. My mother has been cooking it for a long time. INGREDIENTS (Serves 10-12 as appetizer) 500 g _b_u_l_k _h_o_t _s_a_u_s_a_g_e 400 g _b_i_s_c_u_i_t _m_i_x (e.g. "Bisquick") 500 g _s_h_a_r_p _c_h_e_d_d_a_r _c_h_e_e_s_e, grated PROCEDURE (1) Preheat the oven to 190 deg. C. Grate the cheese. (2) Combine all the ingredients and knead until well mixed. You may need to add a little beef broth to get it to stick together. (3) Shape into 3-cm balls and place on a cookie sheet or broiler pan. (4) Bake at 190 deg. C for 25 minutes. NOTES Don't put too many on a cookie sheet or the grease will fill it up and run off into your oven. These should be served with cocktail sauce. They are very rich. They can be made ahead and frozen until your party, then warmed before serving. Cooks outside North America should remember that a biscuit is a scone. If you don't have any biscuit mix, you can make some by cutting together 250 g of flour, 20 ml of baking powder, and 150 g of vegetable shorten- ing or butter. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preperation, 30 minutes cooking and cooling. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Pat Caudill Software Productivity Technologies Tektronix, Inc., Portland, Oregon, USA patc@tekcrl.TEK.COM From: mjf@cmu-cs-vlsi (Mike Foster) Newsgroups: mod.recipes Subject: RECIPE: Sauteed sweet potatoes Date: 24 Jan 86 05:12:18 GMT Organization: Columbia University Approved: reid@decwrl.UUCP 900 27 Sep 87 SAUSAGE-BALLS USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 901 SAUTE-SWEEPTO(MV) 23 Dec 85 USENET Cookbook SAUTEED SWEET POTATOES SAUTE-SWEEPTO - Sweet potatoes saut'eed in lime and tequila INGREDIENTS (Serves 4) 2 _l_a_r_g_e _s_w_e_e_t _p_o_t_a_t_o_e_s 100 g _b_u_t_t_e_r (1 stick) 150 ml _t_e_q_u_i_l_a 60 ml _l_i_m_e _j_u_i_c_e 50 ml _s_u_g_a_r PROCEDURE (1) Grate the sweet potatoes into pieces about 3 cm long and 5 mm thick. (2) Saut'e the sweet potatoes in the butter for 5 minutes. (3) Add the tequila, lime juice, and sugar, and cook covered, over moderate heat, for 5 minutes. NOTES Rosie's lime juice, a common brand, has a substantial amount of added sugar. Try to find lime juice wtithout added sugar, or leave all the sugar out of the recipe if you can't find it. Naturally you will get the best results if you squeeze fresh limes to get the lime juice. RATING _D_i_f_f_i_c_u_l_t_y: trivial. _T_i_m_e: 10 to 15 minutes, most of it spent grating the potatoes. _P_r_e_c_i_s_i_o_n: No need to measure. CONTRIBUTOR Mike Foster Columbia University, New York Foster@Columbia-20 Path: decwrl!recipes From: mogul@decwrl (Jeff Mogul) Newsgroups: mod.recipes Subject: RECIPE: Vaguely-Thai scallops Message-ID: <5543@decwrl.DEC.COM> Date: 26 Sep 86 03:26:58 GMT Sender: recipes@decwrl.DEC.COM Organization: DEC Western Research, Palo Alto, California Lines: 81 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of 902 23 Dec 85 SAUTE-SWEEPTO USENET Cookbook the USENET Community Trust or the original contributor. 903 SCALLOPS-1(M) 6 Jun 86 USENET Cookbook VAGUELY-THAI SCALLOPS SCALLOPS-1 - Saut'eed scallops with snow peas in fish sauce This is something I invented with what I had around after I bought some scallops on impulse. It's inspired partly by a recipe of Madeline Kamman's and partly by Thai and Chinese recipes, although scallop recipes are rare in my Asian cookbooks. It's not spicy and probably has very little to do with real Thai cooking, but the taste of Nam Pla (Thai fish sauce) is an interesting complement to the scallops. Serve it with rice. INGREDIENTS (4 servings) 500 g _s_c_a_l_l_o_p_s preferably the large (sea) kind, but small bay scal- lops should be ok 250 g _s_n_o_w _p_e_a_s 125 ml _w_h_i_t_e _w_i_n_e 50 ml _n_a_m _p_l_a (Thai fish sauce) 3 _g_a_r_l_i_c _c_l_o_v_e_s chopped 40 g _f_r_e_s_h _g_i_n_g_e_r, chopped 50 g _b_u_t_t_e_r 15 ml _l_i_m_e _j_u_i_c_e _f_r_e_s_h_l_y _g_r_o_u_n_d _p_e_p_p_e_r PROCEDURE (1) Start some rice cooking, so it will be done when the scallops are done. (2) If you're using large (sea) scallops, slice them into strips about 5 mm thick. If you're using small (bay) scallops, don't bother slicing them. (3) Rinse and drain the snow peas and remove the strings. Cut the pods into 2-cm lengths. (4) Heat a small saucepan or skillet, then put in a little butter. Add the ginger and saute for 30 seconds, then add the garlic and saute for another 30 seconds. (5) Add the wine and fish sauce, and reduce the mixture by half, stirring often. Keep this hot during the next few steps, but stir it so that it doesn't burn. (6) Heat a skillet large enough to hold the scallops in one layer, and melt the rest of the butter. Over moderately high heat, add the scallops and pepper to taste. Add the snow peas and stir-fry until the peas have change color and the scallops have turned opaque, about 2 minutes. Don't overcook the scal- lops, just cook them until they've lost their translucent look. 904 6 Jun 86 SCALLOPS-1 USENET Cookbook (7) Add the sauce and lime juice to the skillet and stir every- thing for a few seconds, until well-mixed. (8) Serve immediately. NOTES _N_a_m _P_l_a is available in asian markets or some supermarkets. Substitute soy sauce if you cannot find it. Do not add salt; the _N_a_m _P_l_a is salty enough. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 10 minutes cooking. _P_r_e_c_i_s_i_o_n: Experiment with the proportions. CONTRIBUTOR Jeffrey Mogul DEC Western Research Lab, Palo Alto, California {ucbvax,decvax,ihnp4}!decwrl!mogul, mogul@decwrl.DEC.COM From: cmiller@shasta.UUCP (Carole Miller) Newsgroups: mod.recipes Subject: RECIPE: Scrapple Date: 21 Dec 85 06:45:55 GMT Organization: Stanford University, Computer Systems Laboratory Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 905 SCRAPPLE-1(M) 11 Dec 85 USENET Cookbook SCRAPPLE SCRAPPLE-1 - Eastern-style scrapple (a breakfast food like sausage) I grew up in Maryland, and in Maryland people eat scrapple for break- fast. Among my schoolmates, the story was that if you ever found out what was in commercial scrapple you would stop eating it, and I did stop eating it for many years. But now I know how to make my own. I got this recipe from the University of Maryland poultry farming people, though I have added more seasonings because they seem to like blander foods than I do. INGREDIENTS (serves 6 hungry farmers) 750 ml _c_h_i_c_k_e_n _b_r_o_t_h 225 g _c_o_r_n_m_e_a_l (yellow) 15 ml _f_l_o_u_r 7.5 ml _s_a_l_t 1 ml _s_a_g_e, ground fine 1 ml _t_h_y_m_e, ground fine 1 ml _c_a_y_e_n_n_e 1 kg _c_h_i_c_k_e_n _p_a_r_t_s 1 _o_n_i_o_n, chopped 6 _p_e_p_p_e_r_c_o_r_n_s (cracked-hit them with a hammer, perhaps) PROCEDURE (1) Bring the chicken broth to a boil; add chopped onion and pep- percorns. Add chicken and cook until the meat falls off the bones (about 1 hour). (2) Strain the cooked chicken out of the broth and save the broth. Remove the bones and inedible parts from the cooked chicken, then chop or grind the cooked meat into fine pieces. Be care- ful if you use a food processor, so that you don't pur'ee the meat. (3) Simmer the chicken broth in a large pan. (4) Mix cornmeal, flour, salt, thyme, sage, and cayenne with 250 ml of cold water. Stir well. Now slowly stir this mixture into the simmering broth. (5) Add the cooked, ground chicken to the simmering pot. Simmer and stir for about 5 minutes. (6) Pour hot mixture into well-greased loaf pans. Chill until firm. (7) To serve: remove from pan, cut into slices, roll in flour or cornmeal, and fry in a greased frying pan. 906 11 Dec 85 SCRAPPLE-1 USENET Cookbook NOTES Vary the amount of salt in this recipe to suit your taste. You can make scrapple out of almost any meat, though chicken and pork are tradi- tional. For a different, and truly authentic Maryland taste, leave out the salt and cayenne and substitute 10 ml of _O_l_d _B_a_y seasoning. A loaf of home-made scrapple will keep for 10 days in the refrigerator, or it can be cut into slices and frozen. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 1 hour preparation and cooking, several hours cooling, 5 minutes to fry. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Carole Miller From: mcvl@decsrc (Mary-Claire van Leunen) Newsgroups: mod.recipes Subject: RECIPE: Crusty scrapple Date: 3 Jan 86 03:45:36 GMT Organization: DEC Systems Research Center, Palo Alto CA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 907 SCRAPPLE-2(M) 23 Dec 85 USENET Cookbook CRUSTY SCRAPPLE SCRAPPLE-2 - A rough, livery, crusty scrapple INGREDIENTS (6 to 8 servings) 1.5 kg _p_o_r_k _r_i_b_s 5 ml _s_a_l_t 1 _b_a_y _l_e_a_f 10 ml _t_h_y_m_e _l_e_a_v_e_s (not ground thyme) 5 _w_h_o_l_e _c_l_o_v_e_s 2 _y_e_l_l_o_w _o_n_i_o_n_s 175 g _c_o_r_n _m_e_a_l (coarse) 2.5 ml _c_a_y_e_n_n_e 2.5 ml _s_a_g_e _l_e_a_v_e_s (not powdered sage) 500 g _p_o_r_k _l_i_v_e_r 3 _g_a_r_l_i_c _c_l_o_v_e_s 100 g _b_u_t_t_e_r (1 stick) PROCEDURE (1) Peel and dice one onion. Simmer pork ribs with salt, bay, thyme, cloves, and onion in the water till the meat falls off the bones. (2) Remove the bones and gristle, rub the meat into fibers (with your fingers), and reduce this pork liquor to 1 liter by further boiling. (3) Cool 1 cup of the pork liquor and mix it with coarse corn meal and cayenne. Add the sage, rubbing it between your fingers to crush it as you put it in. (4) In your Cuisinart, using the steel blade, grind pork liver, the other onion, and the garlic cloves. (5) Fry the resulting slurry in butter. Add the cornmeal mixture and the pork-liver mixture to the pork liquor and simmer the whole thing over a very low flame (or in the top of a double boiler) for half an hour. (6) Spread thin into two 20-cm-square pans to cool. (The pans needn't be greased.) (7) To serve, cut and fry squares or fingers with sunny-side-up eggs on the side. RATING _D_i_f_f_i_c_u_l_t_y: easy _T_i_m_e: 1 hour preparation; several hours cooking; some hours cooling. _P_r_e_c_i_s_i_o_n: no need to measure. 908 23 Dec 85 SCRAPPLE-2 USENET Cookbook CONTRIBUTOR Mary-Claire van Leunen DEC Systems Research Center, Palo Alto CA mcvl@decwrl.DEC.COM Path: decwrl!recipes From: reid@glacier (Brian Reid) Newsgroups: mod.recipes Subject: RECIPE: U.S. Senate Bean Soup Message-ID: <4683@decwrl.DEC.COM> Date: 8 Aug 86 05:16:48 GMT Sender: recipes@decwrl.DEC.COM Organization: Stanford University, Computer Systems Lab Lines: 81 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 909 SENATE-SOUP(SP) 11 Jan 86 USENET Cookbook SENATE BEAN SOUP SENATE-SOUP - Bean soup as served in the U.S. Senate dining room I lived in suburban Washington DC for most of my formative years. One of the things that formed in the aforementioned years was a strong impres- sion that the government was full of beans. One day on a school visit to my senator I learned just how it was that the government got to be so full of beans, and I came away with the recipe. This is one of the best soups I have ever tasted. Serve it with a big loaf of fresh hot homemade whole-wheat bread, from which people just tear the bread with their fingers. The House of Representatives serves a version without the onions and garlic and mashed potatoes. INGREDIENTS (Serves 6) 500 g _d_r_i_e_d _N_a_v_y _b_e_a_n_s 1 _h_a_m _b_o_n_e (get one with plenty of meat on it) 3 l _w_a_t_e_r 3 _m_e_d_i_u_m _o_n_i_o_n_s, chopped fine. 3 cloves _f_r_e_s_h _g_a_r_l_i_c, minced. 3 _c_e_l_e_r_y _s_t_a_l_k_s, chopped fine. 10 g _f_r_e_s_h _p_a_r_s_l_e_y, (chopped fine) 250 ml _m_a_s_h_e_d _p_o_t_a_t_o_e_s 5 ml _s_a_l_t (or less to taste) 1 ml _p_e_p_p_e_r 20 g _c_h_o_p_p_e_d _f_r_e_s_h _c_h_i_v_e_s PROCEDURE (1) Wash the beans and remove those that float in the wash water. Soak beans overnight in enough water to cover them by several inches. Drain. (2) In a large kettle, place 3 liters of cold water. Add the drained beans and the ham bone, and bring to a boil. Reduce heat and simmer, partially covered, for 2 hours. If scum forms on the surface, skim it off. (3) Chop the onions, garlic, celery, and parsley. Add to the pot. Add the mashed potato to the pot. Simmer 1 more hour. Check the beans. If they are not yet tender, then simmer some more. (4) Add salt and pepper. Remove the ham bone and pull the meat from it. Cut the meat into small chunks, and toss them back into the soup. (5) Serve piping hot into preheated bowls, and sprinkle chopped fresh chives atop each. 910 11 Jan 86 SENATE-SOUP USENET Cookbook NOTES Great Northern beans are an adequate substitute for Navy beans. If you forgot to soak them overnight and still want to make the soup, you can simmer them for an hour and then discard that water. The beans end up with slightly more flavor if you cold-soak them. You can almost certainly get away with using instant mashed potato flakes to acquire the 250 ml of mashed potatoes that this recipe calls for. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 8 hours soaking, 10 minutes preparation, 3 hours cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Brian Reid DEC Western Research, Palo Alto, California reid@decwrl.dec.com {ihnp4,decvax}!decwrl!reid Path: decwrl!recipes From: falk@Sun.COM (Ed Falk) Newsgroups: mod.recipes Subject: RECIPE: Sesame seed beef (hot flaming death) Message-ID: <8837@decwrl.DEC.COM> Date: 27 Mar 87 04:30:41 GMT Sender: recipes@decwrl.DEC.COM Organization: Sun Microsystems, Mountain View, California, USA Lines: 63 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 911 SESAME-BEEF(M) 3 Feb 87 USENET Cookbook HOT SESAME SEED BEEF SESAME-BEEF - Very hot, very simple, very good beef stir-fry This recipe has been floating around for years back east, where it's also known as "Hot flaming death". INGREDIENTS (Serves 4) MARINADE 15 ml _r_i_c_e _w_i_n_e 2.5 ml _s_u_g_a_r 10 ml _c_o_r_n_s_t_a_r_c_h 2.5 ml _b_a_k_i_n_g _p_o_w_d_e_r 25 ml _s_e_s_a_m_e _o_i_l 25 ml _s_o_y _s_a_u_c_e TOPPING 15 ml _s_e_s_a_m_e _s_e_e_d_s 7.5 ml _h_o_t _b_e_a_n _p_a_s_t_e 7.5 ml _h_o_i_s_i_n _s_a_u_c_e 7.5 ml _o_y_s_t_e_r _s_a_u_c_e BEEF 5 ml _m_i_n_c_e_d _g_i_n_g_e_r 300 g _b_e_e_f _t_e_n_d_e_r_l_o_i_n _f_l_a_n_k 3-4 _l_e_t_t_u_c_e _l_e_a_v_e_s (Use bok-choy if you can get it) 3-6 cl _p_e_a_n_u_t _o_i_l PROCEDURE (1) Mix together all of the marinade ingredients. (2) Slice the beef across the grain into thin, diagonal pieces (about the size of your smallest finger). Marinate for about half an hour. (3) Heat the wok until a drop of water dropped into it dances around as it boils. Add enough oil to coat the wok and saut'e the ginger. Stir-fry the lettuce. Stir-fry the beef (in batches so the wok doesn't cool down too much). (4) Reduce the heat. Return the vegtables to the wok. Add the topping. Stir around until everything is mixed and heated evenly. Serve. NOTES Also add any other vegtables that you feel like. Sliced carrots or broccoli are especially nice. Hot bean paste also goes by the name Szechuan bean sauce etc. This is the main ``spicy'' ingredient and should be handled with care. Vary 912 3 Feb 87 SESAME-BEEF USENET Cookbook this ingredient to taste. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: preparation: 20 minutes, cooking: 3 minutes. _P_r_e_c_i_s_i_o_n: No need to measure. CONTRIBUTOR Edward Falk Sun Microsystems, Mountain View, California, USA falk@sun.com sun!falk Path: decwrl!recipes From: cimeti@nucsrl (I. Arieh Cimet) Newsgroups: mod.recipes Subject: RECIPE: Ceviche (Seviche) Message-ID: <7181@decwrl.DEC.COM> Date: 26 Dec 86 04:48:29 GMT Sender: recipes@decwrl.DEC.COM Organization: Northwestern University, Evanston, Illinois, USA Lines: 73 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 913 SEVICHE(A) 10 Dec 86 USENET Cookbook SEVICHE ACAPULCO SEVICHE - A tasty marinated fish appetizer from Mexico This recipe comes from the _D_e_l_i_c_i_a_s _C_u_l_i_n_a_r_i_a_s cookbook that I brought from Mexico. The introduction to the recipe reads: ``Seviche is prepared with raw marinated fish. It is very popular in Ecuador, Peru, and in the north of Chile. Depending on the region in Mexico, there exist several different styles to prepare it. This recipe comes from the Acapulco region''. I am sure that you have tasted this appetizer if you have ever been to a beach in Mexico. It is usually served right where you are ``roasting'' in the sun or swimming. Yes, the fish in this recipe is raw. However it is ``cooked'' by marinating it in lime juice. INGREDIENTS (Serves 6) 500 g _t_u_r_b_o_t _f_i_s_h, in fillets. 1 _o_n_i_o_n, chopped. 2 _t_o_m_a_t_o_e_s, chopped. 1 _a_v_o_c_a_d_o, chopped. 200 g _s_m_a_l_l _g_r_e_e_n _o_l_i_v_e_s 100 ml _o_l_i_v_e _o_i_l 30 ml _c_h_o_p_p_e_d _p_a_r_s_l_e_y 250 ml _l_i_m_e _j_u_i_c_e 1 _s_e_r_r_a_n_o _c_h_i_l_e, chopped. 15 ml _k_e_t_c_h_u_p 15 ml _w_h_i_t_e _w_i_n_e 2 _j_a_l_a_p_e_n_o _c_h_i_l_i_e_s, chopped. 50 g _c_a_p_e_r_s PROCEDURE (1) Cut the fish fillets into 2-cm cubes. Marinate it for at least 6 hours (preferably overnight) in 125 ml of lime juice. (2) Rinse the fish in a colander and let it dry for 5 minutes. Put it in a large bowl along with the rest of the lime juice. (3) Put in the rest of the ingredients. Add salt, pepper and ore- gano to taste. Mix. (4) Serve with salted crackers. NOTES Use fresh lime juice. You can use any kind of fish that you like with the condition that it does not fall apart after marinating. For instance, it does not work with white fish. 914 10 Dec 86 SEVICHE USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes (after marinating the fish). _P_r_e_c_i_- _s_i_o_n: no need to measure. CONTRIBUTOR I. Arieh Cimet Northwestern University, Evanston, Illinois, USA {ihnp4,chinet}!nucsrl!cimeti Relay-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site decwrl.DEC.COM Posting-Version: version B 2.10.3 4.3bsd-beta 6/6/85; site decwrl.DEC.COM Path: decwrl!reid From: suze@terak (Suzanne Barnett-Scott) Newsgroups: mod.recipes Subject: RECIPE: Sherbet and Ginger Ale Punch Message-ID: <2091@decwrl.DEC.COM> Date: 4 Apr 86 06:56:47 GMT Date-Received: 4 Apr 86 06:56:47 GMT Sender: reid@decwrl.DEC.COM Organization: Calcomp/Sanders Display Products, Scottsdale AZ Lines: 36 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 915 SHERBET-PUNCH(L) 27 Feb 86 USENET Cookbook SHERBET AND GINGER ALE PUNCH SHERBET-PUNCH - A non-alcoholic party punch recipe This is a super non-alcoholic punch with lots of possible variations. INGREDIENTS (4 liters of punch) 2 l _s_h_e_r_b_e_t (use your favorite flavor or one that complements the occasion) 2 l _g_i_n_g_e_r _a_l_e PROCEDURE (1) Scoop sherbet into punch bowl. Slowly pour ginger ale over the sherbet. (2) Serve. (3) Replenish sherbet and/or ginger ale as needed. NOTES Different sherbet flavors or mixtures of flavors make for many varia- tions. I once made a variation that replaced 1/2 of the ginger ale with lemonade. Super! RATING _D_i_f_f_i_c_u_l_t_y: very easy. _T_i_m_e: 2 minutes. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Suzanne Barnett-Scott Calcomp/Sanders Display Products, Scottsdale AZ Path: decwrl!recipes From: martin@rlvd (Martin Prime) Newsgroups: mod.recipes Subject: RECIPE: Almond shortbread biscuits Message-ID: <5435@decwrl.DEC.COM> Date: 19 Sep 86 03:29:36 GMT Sender: recipes@decwrl.DEC.COM Organization: Rutherford Appleton Laboratory, Chilton, Oxfordshire, UK Lines: 51 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 916 2 Jun 86 SHORTBREAD-1(B) USENET Cookbook ALMOND SHORTBREAD BISCUITS SHORTBREAD-1 - Shortbread-like biscuits This recipe was given to my Great Aunt when she lived in Scotland, by a friend who worked in a bakery in Leven Fife. It is based on the stan- dard short bread recipe. INGREDIENTS (20 biscuits) 120 g _b_u_t_t_e_r 60 g _m_a_r_g_a_r_i_n_e 225 g _s_o_f_t _b_r_o_w_n _s_u_g_a_r 350 g _p_l_a_i_n _f_l_o_u_r 150 g _f_l_a_k_e_d _a_l_m_o_n_d_s 1 _s_m_a_l_l _e_g_g PROCEDURE (1) Rub butter and margarine into the flour. (2) Add sugar, beaten egg and almonds. (3) Knead the mixture thoroughly. (4) Form mixture into an oblong shape about 5 cm square at the end. (5) Wrap in silver foil and leave in the refrigerator over night. (6) Cut into about 3-mm-thick slices using a serrated knife. (7) Place on greased baking sheet and cook for 10-15 minutes at 175 deg. C. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 10 minutes preparation, overnight wait, 15 minutes baking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Martin Prime Rutherford Appleton Laboratory, Chilton, Didcot, Oxfordshire, UK mcvax!ukc!rlvd!martin Path: decwrl!recipes From: gamiddleton@watmath.uucp (Guy Middleton) Newsgroups: alt.gourmand Subject: RECIPE: Soft shortbread Message-ID: <11597@decwrl.DEC.COM> Date: 4 Sep 87 03:09:00 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Waterloo, Waterloo, Ontario, Canada Lines: 42 917 SHORTBREAD-1 2 Jun 86 USENET Cookbook Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 918 10 Mar 87 SHORTBREAD-2(B) USENET Cookbook SOFT SHORTBREAD SHORTBREAD-2 - Soft shortbread My mother makes this; she got the recipe from a friend. INGREDIENTS (serves 4-6) 250 g _s_o_f_t _b_u_t_t_e_r 100 g _f_l_o_u_r 60 g _c_o_r_n _s_t_a_r_c_h 60 g _i_c_i_n_g _s_u_g_a_r 5 ml _v_a_n_i_l_l_a PROCEDURE (1) Preheat oven to 160 deg. C. (2) Beat butter and vanilla until foamy. (3) Add dry ingredients and blend. Do not overstir. (4) Spoon onto an ungreased pan. (5) Bake at 160 deg. C until done (10-20 minutes depending on thickness) RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 20 minutes cooking and cooling. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Guy Middleton University of Waterloo, Waterloo, Ont. gamiddleton@watmath Path: decwrl!recipes From: aviva@excelan.uucp (Aviva Garrett) Newsgroups: alt.gourmand Subject: RECIPE: Shortbread cookies Message-ID: <14152@decwrl.DEC.COM> Date: 23 Jul 88 09:46:03 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Excelan, Inc., San Jose, California, USA Lines: 47 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of 919 SHORTBREAD-2 10 Mar 87 USENET Cookbook the USENET Community Trust or the original contributor. 920 16 Oct 87 SHORTBREAD-3(D) USENET Cookbook SHORTBREAD III SHORTBREAD-3 - Rich shortbread cookies This recipe is from _T_h_e _C_o_o_k_b_o_o_k, by the Worchester Museum of Art. INGREDIENTS (makes 6-8 dozen cookies) 500 g _b_u_t_t_e_r 200 g _b_r_o_w_n _s_u_g_a_r 500 g _f_l_o_u_r PROCEDURE (1) Preheat oven to 150 deg. C. Cream the butter and sugar. (2) Gradually add the flour. (3) Roll out dough until it is about 5 mm thick. (4) Cut into squares, or any other shape you desire. (5) Bake on greased cookie sheet for 20-30 minutes at 150 deg. C. The cookies are done just before they start turning brown. NOTES These cookies store well in cans. RATING _D_i_f_f_i_c_u_l_t_y: easy if you have an electric blender; else moderate. _T_i_m_e: 15 minutes preparation, 30 minutes baking. _P_r_e_c_i_s_i_o_n: measure the ingredients CONTRIBUTOR Aviva Garrett Santa Cruz, CA Excelan, Inc., San Jose, California, USA 3comvax!excelan!aviva Path: decwrl!recipes From: diamond@andromeda (Robert Diamond) Newsgroups: mod.recipes Subject: RECIPE: Stuffed shrimp with bacon Message-ID: <5434@decwrl.DEC.COM> Date: 19 Sep 86 03:28:48 GMT Sender: recipes@decwrl.DEC.COM Organization: Rutgers University, Newark, New Jersey Lines: 51 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial 921 SHORTBREAD-3 16 Oct 87 USENET Cookbook advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 922 19 May 86 SHRIMP-BACON(A) USENET Cookbook STUFFED SHRIMP WITH BACON SHRIMP-BACON - A high-cholesterol appetizer with shrimp, cheese, and bacon INGREDIENTS (Serves 2-4) 12 _l_a_r_g_e _s_h_r_i_m_p (The larger the better) 500 g _l_o_w _m_o_i_s_t_u_r_e _m_o_z_z_a_r_e_l_l_a 500 g _b_a_c_o_n (as little fat as possible) PROCEDURE (1) Steam shrimp lightly-just about 30-60 seconds after they begin to turn orange. (2) Plunge shrimp into ice water to cool. Do this immediately. (3) Peel and butterfly the shrimp. (4) Cut the mozzarella into strips that are a little smaller than the shrimp. (5) Put mozzarella in shrimp and (this is important) roll shrimp from tail to head while it is open (butterflied). This keeps the cheese from leaking. (6) Wrap shrimp-cheese roll in 1/2 slice of bacon and put on skewer. (7) Cook on grill or barbecue, over moderate heat, until bacon looks done. NOTES When shrimp are butterflied, cut them almost all the way through so they can lay flat when open. This makes them easier to roll. The fire will flare up due to bacon fat. Turn the skewers often to cook evenly. The bacon should be slightly charred when done. The reason why the shrimp are cooked lightly first is that they tend to cook slower than the bacon. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 5 minutes preparation, 5 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Robert Diamond Rutgers University, Newark, New Jersey diamond@andromeda Path: decwrl!recipes From: kindlimann@ife.ethz (Heinz Kindlimann) Newsgroups: mod.recipes Subject: RECIPE: Green shrimp soup 923 SHRIMP-BACON 19 May 86 USENET Cookbook Message-ID: <4240@decwrl.DEC.COM> Date: 18 Jul 86 03:39:49 GMT Sender: recipes@decwrl.DEC.COM Organization: Swiss Federal Institute of Technology, Zurich Lines: 67 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 924 6 Jun 86 SHRIMP-SOUP(SP) USENET Cookbook GREEN SHRIMP SOUP SHRIMP-SOUP - Fine pea soup with shrimp and champagne This is a recipe out of a German low-calorie cookbook. It is a simple recipe for a really delicate soup. It can be served as a festive appetizer or as a gourmet snack. INGREDIENTS (serves 4) 1 _m_e_d_i_u_m _o_n_i_o_n 1 _l_a_r_g_e _c_a_r_r_o_t (150 g) 20 g _b_u_t_t_e_r 3/4 l _h_o_t _m_e_a_t _b_r_o_t_h 15 ml _s_a_v_o_r_y (fresh, chopped fine) 5 ml _t_a_r_r_a_g_o_n (fresh, chopped fine) 500 g _p_e_a_s (cooked in light salted water) 150 g _s_h_r_i_m_p (deveined, cooked, and cut into small pieces) 1/8 l _d_r_y _w_h_i_t_e _w_i_n_e 30 ml _c_r_e_a_m 250 ml _c_h_a_m_p_a_g_n_e (demi sec) PROCEDURE (1) Chop the onion and carrot finely. Heat the butter in a pan and fry the vegetables for 5 minutes stirring continuously. Add the hot meat broth. Boil for 10 minutes. (2) Add savory, tarragon and peas. Bring to a boil and let cook for 8 minutes. (3) Strain the soup and put it back into the pan. (4) Add shrimp. Simmer 5 minutes on medium heat. (Be sure the soup is not boiling.) (5) Add white wine and cream. Take from the heat. Season if neces- sary. (6) Add champagne and serve immediately. NOTES The fresh spices can be substituted by dried spices. If you use canned shrimp, never let them boil. They would become tough and lose their delicate taste. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 40 minutes. _P_r_e_c_i_s_i_o_n: approximate measurement OK. 925 SHRIMP-SOUP 6 Jun 86 USENET Cookbook CONTRIBUTOR Heinz Kindlimann Swiss Federal Institute of Technology, Electronics Dept., Zurich, Switzerland UUCP: kindlima@ethz X400: kindlimann@ife.ethz.CHUNET BITNET: kindlimann@czheth5a Path: decwrl!recipes From: dave@viper.uucp (David Messer) Newsgroups: alt.gourmand Subject: RECIPE: Steamed Chinese dumplings Message-ID: <11515@decwrl.DEC.COM> Date: 22 Aug 87 08:55:12 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Lynx Data Systems, St. Paul, Minnesota USA Lines: 93 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 926 23 Feb 87 SHU-MEI(M) USENET Cookbook SHU MEI SHU-MEI - Steamed dumplings (meatballs) This recipe is an adaptation of the one in _T_h_e _F_r_u_g_a_l _G_o_u_r_m_e_t by Jeff Smith. The bigger the batch, the better. There are never leftovers. INGREDIENTS (makes 35-40) DUMPLINGS 1 kg _g_r_o_u_n_d _t_u_r_k_e_y 25 ml _c_o_r_n _s_t_a_r_c_h (_c_o_r_n_f_l_o_u_r) 25 ml _d_r_y _s_h_e_r_r_y 50 ml _l_i_g_h_t _s_o_y _s_a_u_c_e 10 g _g_i_n_g_e_r, grated or finely chopped 6 _c_l_o_v_e_s _g_a_r_l_i_c, crushed, minced or pressed 6 _g_r_e_e_n _o_n_i_o_n_s, chopped 15 ml _b_r_o_w_n _s_u_g_a_r 15 ml _s_e_s_a_m_e _o_i_l 1 pkg _w_o_n_t_o_n _w_r_a_p_p_e_r_s _p_e_a_n_u_t _o_i_l DIPPING SAUCE 4 dl _f_i_s_h _s_a_u_c_e (You may want to dilute this with water, depending on its strength) 25 cl _v_i_n_e_g_a_r 200 g _s_u_g_a_r 6 _c_l_o_v_e_s _g_a_r_l_i_c, finely minced or pressed 10 g _g_i_n_g_e_r, finely minced or grated 15 ml _r_e_d _p_e_p_p_e_r, crushed PROCEDURE (1) Make the dipping sauce by mixing together all of its ingredients. Store in the refrigerator until you are ready to use it. (2) Stir together everything but the wrappers and the peanut oil. Mix vigorously by hand until it begins to bind together. (About 1 minute or so.) (3) Place 25-30 ml of filling in the middle of a wonton wrapper. Fold the sides up around the meat so that you have a little bag or cup. Press the bottom flat so that the bag doesn't fall over. (4) Oil racks of the steamer with peanut oil. Place dumplings in racks. (5) Steam for 15 to 20 minutes in covered rack over boiling water. (6) Serve hot with dipping sauce. 927 SHU-MEI 23 Feb 87 USENET Cookbook NOTES These little gems would probably go just fine with a favorite hoisin or chili dipping sauce. The steamer racks I recommend are the Chinese bamboo ones. You can stack them quite nicely (I find that three racks work well) and they sit at just the right height above the boiling water in a wok. The real advantage is that water will not condense on your food if you use a bam- boo steamer. The dipping sauce is an adaption of one served at the Phoenix Vietnamese restaurant in Saint Paul Minnesota; it was originally served with eggrolls, but works splendidly with these dumplings. The original recipe calls for ground pork, but I find ground turkey preferable. The flavor is lighter and the calories far fewer. Pork is fine, though, and even hamburger could be used in a pinch. RATING _D_i_f_f_i_c_u_l_t_y: easy, but tedious. _T_i_m_e: 45 minutes preparation, 15-20 minutes cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Kathy Marschall Submitted for her by David Messer. Lynx Data Systems, St. Paul, Minnesota USA dave@viper.UUCP {amdahl,ihnp4,rutgers}!{dayton,meccts}!viper!dave Path: decwrl!recipes From: dkw1@hou2a (Dennis Wombough) Newsgroups: mod.recipes Subject: RECIPE: Sloppy joes Message-ID: <6273@decwrl.DEC.COM> Date: 7 Nov 86 05:37:54 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T Bell Labs Holmdel, New Jersey Lines: 43 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 928 11 Jul 86 SLOPPY-JOES(M) USENET Cookbook MA FOSTER'S SLOPPY JOES SLOPPY-JOES - A spicy and simple sloppy joe This recipe comes from my wife's mom, who got it from her mother-in-law in western New York state. It's very easy to make and tastes a lot better than any mix. INGREDIENTS (Serves 4) 500 g _g_r_o_u_n_d _b_e_e_f 1 _o_n_i_o_n, chopped 250 ml _c_a_t_s_u_p 30 ml _v_i_n_e_g_a_r 30 ml _s_u_g_a_r 30 ml _m_u_s_t_a_r_d 30 ml _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 5 ml _c_e_l_e_r_y _s_e_e_d _s_a_l_t _a_n_d _p_e_p_p_e_r, to taste PROCEDURE (1) In a frying pan, brown ground beef and onion. (2) Add remaining ingredients and cook slowly for 15 minutes or more. (3) Serve hot by scooping the mixture onto toasted buns. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 15 minutes cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Dennis Wombough AT&T Bell Labs Holmdel, New Jersey ihnp4!hou2a!dkw1 From: reid@glacier.ARPA (Brian Reid) Newsgroups: mod.recipes Subject: RECIPE: Snail (uh, I mean Escargot) Pizza Date: 7 Dec 85 06:54:43 GMT Organization: DEC Western Research Laboratory, Palo Alto CA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 929 SNAIL-PIZZA(M) 23 Nov 85 USENET Cookbook ESCARGOT AND CHANTERELLE PIZZA SNAIL-PIZZA - A pizza-like dish smothered in escargot and mushrooms I was recently at a potluck party where everyone was asked to bring an interpretation of ``French pizza''-of what pizza would have tasted like if it had been invented in Rennes instead of in Naples. I concocted this dish for the occasion, and it was a success. If you aren't sure you like escargot, this is not the dish to experiment with! INGREDIENTS (1 large pizza) 1 recipe _F_r_e_n_c_h _b_r_e_a_d _d_o_u_g_h (Craig Claiborne's French bread recipe works well.) 300 g _s_m_a_l_l _F_r_e_n_c_h _s_n_a_i_l_s (The smaller the better. Burgundy snails taste best to me.) 50 g _d_r_i_e_d _c_h_a_n_t_e_r_e_l_l_e _m_u_s_h_r_o_o_m_s 700 g _r_a_c_l_e_t_t_e _c_h_e_e_s_e (shredded). 250 ml _t_o_m_a_t_o _s_a_u_c_e 2 cloves _f_r_e_s_h _g_a_r_l_i_c 30 ml _f_r_e_s_h _p_a_r_s_l_e_y 220 g _b_u_t_t_e_r PROCEDURE (1) Make the French Bread dough recipe at least 1 day beforehand if you can. Roll the dough out into the shape of a pizza, put it on a pizza pan,and set it aside. It will keep in the refri- gerator overnight. (2) Preheat the oven to 220 deg. C. Prepare the dried mushrooms according to published recipes (soak, wash, cut, resoak, wash, drain). (3) If the snails are too large (larger than a garlic clove), then cut them in pieces. Drain the snails well. Melt the butter in a baking dish, add the snails, crushed garlic, 2.5 ml salt, and ground black pepper to taste. (4) Put the bread-dough pan on the top rack of the oven and the snails on the bottom rack of the oven, and cook them both in the preheated oven for 10 minutes. Take them out, and drain the cooking butter from the snails. (5) Spread the tomato sauce in an even layer on the bread, then sprinkle the Raclette cheese over it. Add the snails, and then the mushrooms. Sprinkle with fresh parmesan cheese, salt, and pepper. (6) Bake at 220 deg. C in the top rack for 12 minutes (bottom rack will burn the crust). 930 23 Nov 85 SNAIL-PIZZA USENET Cookbook NOTES The first time I made this recipe I made it with morel mushrooms. Their flavor overwhelmed even the garlic snails. It was good, but it didn't have the balance I was looking for. Chanterelles seem to fit better. If you're unable to find or afford chanterelles, you can substitute Chinese straw mushrooms, which are available in cans wherever Chinese groceries are sold. European dried mushrooms seem always to have rocks and dirt in them; Asian dried mushrooms never do. I guess the Asians wash them better before they dry them. It's impossible to get _a_l_l of the rocks out. Raclette cheese is so much better than any other kind of cheese in this recipe that it is worth looking for. If you absolutely cannot get it, use fondue cheese or a Gruyere. Raw butter also tastes more ``authentic'' in this recipe. What you really want to use is Normandy butter, but it's hard to get in North America. Alta Dena raw butter is available in California; it makes a noticeable difference in the flavor of the escargot. I don't know of any other states in which it is legal to buy raw butter. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Brian Reid DEC Western Research Laboratory, Palo Alto CA reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid From: iln@cbdkc1.uucp (Iris Niswander) Subject: RECIPE: Snowball cookies Organization: AT&T Bell Laboratories, Columbus, Ohio, USA Newsgroups: mod.recipes Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 931 SNOBOL-COOKIES(C) 16 Dec 86 USENET Cookbook SNOWBALL COOKIES SNOBOL-COOKIES - Nut-butter holiday cookie with a sugar coating Great for the holidays when sampling lots of cookies. Just pop one in your mouth and enjoy! INGREDIENTS (4 dozen) 200 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 2.5 ml _s_a_l_t 170 g _s_o_f_t_e_n_e_d _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 100 g _s_u_g_a_r 1 _e_g_g 5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 100 g _c_h_o_p_p_e_d _w_a_l_n_u_t_s _c_o_n_f_e_c_t_i_o_n_e_r'_s _s_u_g_a_r PROCEDURE (1) Preheat oven to 175 deg. C. (2) Grease cookie sheets lightly with unsalted shortening. (3) Sift together flour and salt. (4) Work butter in a bowl until creamy. (5) Add sugar and beat until well blended. (6) Add egg and vanilla and beat well. (7) Gradually add sifted dry ingredients, beating well after each addition. Stir in walnuts. (8) Shape dough into small balls about 3/4 inch in diameter. (9) Place balls about 2 inches apart on prepared cookie sheets. Bake 12-15 minutes or until lightly browned. (10) Roll balls in confectioners sugar while still warm. Roll again in sugar when cooled. NOTES Store these in a tight container. Powered sugar makes this recipe a little messy. RATING _D_i_f_f_i_c_u_l_t_y: moderate (dexterity required). _T_i_m_e: 30 minutes. _P_r_e_c_i_- _s_i_o_n: approximate measurement OK. 932 16 Dec 86 SNOBOL-COOKIES USENET Cookbook CONTRIBUTOR Iris Niswander AT&T Bell Laboratories, Columbus, OH, USA. {cbatt,cbosgd}!cbdkc1!iln Path: decwrl!recipes From: yduJ@edsel.uucp (Judy Anderson) Newsgroups: alt.gourmand Subject: RECIPE: Dirty snowballs (chocolate cookies) Message-ID: <12397@decwrl.DEC.COM> Date: 25 Mar 88 16:50:30 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Lucid, Inc. Menlo Park, Calif., USA Lines: 65 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 933 SNOWBALL-2(D) 5 Nov 87 USENET Cookbook DIRTY SNOWBALLS SNOWBALL-2 - Chocolate cookies with powdered sugar coating This recipe was handed down to me from my step-sister who got it from her mother. INGREDIENTS (Several dozen) 120 ml _v_e_g_e_t_a_b_l_e _o_i_l 400 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 120 g _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e 4 _e_g_g_s 10 ml _v_a_n_i_l_l_a 10 ml _b_a_k_i_n_g _p_o_w_d_e_r 200 g _f_l_o_u_r 150 g _p_o_w_d_e_r_e_d _s_u_g_a_r PROCEDURE (1) Melt chocolate in double boiler or microwave. (2) Combine melted chocolate, granulated sugar, vanilla, and vegetable oil in a mixer. (3) Add eggs, one at a time, blending well each time. Sift (or stir) together flour and baking powder, add to wet mixture. Mix well. (4) Let stand in refrigerator for a few hours or overnight. Roll dough into small balls (no more than 3 cm in diameter), and roll in powdered sugar until coated. (5) Bake for 12 minutes in a preheated 175 deg. C oven. NOTES The temperature is very important: any lower and the cookies won't bake properly; any higher and the powdered sugar will glaze. If you coat your palms with powdered sugar before attempting to roll the balls your hands will get less sticky. Put the dough back in the refri- gerator whenever you are not actively using it; it is easier to work when cold. You don't actually have to bake these: they make a reasonable fudge when left uncooked, but if left in the refrigerator for several days before baking they will become dried out. When done, the unused powdered sugar will have small shards of chocolate in it; these can be strained out and the sugar will be re-usable. 934 5 Nov 87 SNOWBALL-2 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 30 minutes preparation, overnight chilling, 20 minutes baking and cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Judy Anderson Lucid, Inc., Menlo Park, California, USA edsel!yduj@labrea.stanford.edu Path: decwrl!recipes From: aviva@excelan (Aviva Garrett) Newsgroups: mod.recipes Subject: RECIPE: Face and body soap Message-ID: <6386@decwrl.DEC.COM> Date: 14 Nov 86 02:07:12 GMT Sender: recipes@decwrl.DEC.COM Organization: Excelan, Inc., San Jose, California Lines: 202 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 935 SOAP(O) 7 Aug 86 USENET Cookbook SOAP SOAP - A nice body and face soap This is a luxurious and gentle handmade soap. It's a lot of work to make, but it's also a lot of fun. It is a good use for huge quantities of fat left over from cooking something. One of the main ingredients in soap is lye (sodium hydroxide, NaOH). Lye is _e_x_t_r_e_m_e_l_y caustic even at room temperature, and in this recipe it is heated. Because of this, you need to exercise extreme care when you make soap. You should always wear shoes (not sandals), long pants, a long-sleeved top, and gloves (I use rubber gloves). Also, _b_e _s_u_r_e _t_o _w_e_a_r _e_y_e _p_r_o_t_e_c_t_i_o_n. If you get lye on your skin, you can quickly run to the sink and wash it off with LOTS of cold water; if you get lye in your eyes, rinsing it off may involve going to the emergency room. You should make certain that children and pets are somewhere else and will not interrupt you. There is no room for mistakes when dealing with lye. INGREDIENTS (3.5 kg of soap) 4 kg _s_u_e_t (this is also called tallow or beef fat) 1 container _l_y_e (see note) 750 ml _w_a_t_e_r 500 ml _l_e_m_o_n _j_u_i_c_e 7.5 ml _v_o_l_a_t_i_l_e _f_r_a_g_r_a_n_c_e _o_i_l (optional; see note) TOOLS You will need a large pot (metal or ceramic), at least 8 l, with a lid. This is for rendering the fat. One long wooden spoon (at least 25 cm). This should be a spoon that you can sacrifice, because the lye will eat away the wood. You will need a large ceramic or glass bowl. This must be capable of holding all the water, lemon juice, and fat with some room to spare. I use a ceramic tub that is about 6 inches high and 24 inches in diameter. FIdo not use metal, as it will corrode. Even stainless steel will cor- rode. Finally, you will need some glass, ceramic, and/or wooden molds to pour the soap into. I use glass baking dishes; two 22x35-cm glass pans will make bars of soap that are about 2 to 3 cm thick Again, DO NOT USE METAL CONTAINERS, as they will corrode. PROCEDURE (1) Render the fat. To do this, cut the fat into hand-sized pieces and place in a large pot and cover it. Heat on a medium heat until all the fat is melted. You should stir it occasionally. You should probably plan to turn the fan on high or open your kitchen windows while you are doing this. (Note that if you are starting with a pure fat, such as coconut oil or olive oil, you don't need to do this. Skip to Step 4.) 936 7 Aug 86 SOAP USENET Cookbook (2) Cool the fat so that it is below the boiling point of water. Add an equal volume of water to the fat, and bring the mixture to a boil. Cover and let cool over night. (3) Take the fat out of the pot. I find the easiest way to do this is to slice the fat in half with a knife and then cut wedges. You can push the first wedge down into the water and then lift its neighboring wedge out. Scrape all the non-fat gunk off the bottom of the fat (the side of the fat that was at the fat-water interface). (4) Measure out 2.75 kg of rendered fat (be accurate with this measurement). Cut the fat into small pieces (about the size of a tennis ball, but squarish, not round) and place in a bowl. (5) Set up your soap-making work area. It should be outside, in a very well ventilated area. It's supposed to help to do it on a warmer day rather than a cooler day, but I've never noticed the difference. Also, clear your stove top and open the win- dow in the kitchen before you start making the soap. On a table, put your ceramic tub, the bowl of fat, the opened container of lye, a container with the water, and a container with the lemon juice. If you will be adding scent, keep its container nearby. Also place your soap mold containers nearby. Put on all your safety gear. (6) Make the soap: Pour the water into the ceramic tub. Very carefully pour the lye into the tub. This is an exothermic reaction: it gives off heat, which is used to melt the fat. It also gives off odors which you don't want to breathe, so keep your head back. Stir the lye to dissolve it in the water. Then start adding the fat to the water/lye mixture, stirring with the long wooden spoon. Add the fat a bit at a time and stir until it's all melted. Then stir in the lemon juice, scent (if you are using it), and pour into molds. When the soap is firmer but not yet hard, cut into bars with a knife. It should be hard in an hour or so; you can test it with your finger. (7) Wrap in clean cotton rags and store in a cool, airy place for 3-6 months. (8) When you clean up the pan that you made the soap it, be some- what careful as there is probably still some unreacted lye in the pan. The only time I've had a problem with this is when I've tried to scrape the dry soap that lines the pan off with my fingernail and then a few minutes later I notice that the skin under my fingernail is burning. The easiest solution is 937 SOAP 7 Aug 86 USENET Cookbook just to wear gloves when you're cleaning the pan. It probably also helps to wash with extremely hot water so that the remaining soap (and fat if there is any) melts and dissolves in the water. NOTES In the U.S., Red Devil lye comes in 12-oz containers. In Europe it gen- erally comes in 350-g containers, which is about 3% more. You don't want to measure lye-you want to use the whole container. If your container is not this size, then scale the recipe up or down accordingly. Leftover lye is a serious disposal problem. Where to buy 4 kg of fat? If you're using an animal fat (beef or pork), you can buy it from your butcher. What I find I have to do is reserve it, because they normally don't keep the fat after they've cut up their cow. Sometimes they will charge you for the fat (I've paid anywhere from 10 to 45 cents a pound); sometimes they won't. I've only ever made soap with beef fat; this makes a hard, mild, slow-lathering soap. The recipe will work equally well with other animal fats to produce a simi- lar result. Coconut oil yields a softer, quick-lathering soap. Olive oil and other vegetable cooking oils yield a very soft soap that never completely hardens. Unfortunately, these oils are sensitive to air and light, and soap made from cooking oils will spoil in a few weeks unless it is refrigerated. Volatile fragrance oils, also called essential oils, are highly concen- trated scent ingredients. You can usually buy them at health-food stores, and you can sometimes find exotic fragrances at specialty food- and-spice shops. The amount that you should use depends on how fragrant you want the soap to be. A few drops of musk oil is enough to scent an entire batch of soap; less-potent fragrances such as a fruit oil might require 5-10 ml. Soap scented with herbs is also popular; herbs like lemon thyme or verbena or lavender work well. To scent with herbs, make an herbal oil by packing a 100-ml container with herbs and then filling it with a pleasant-smelling vegetable oil such as almond oil. Let this mixture sit for a few weeks, stirring it every day, then heat in a dou- ble boiler for 10 minutes, then cool and strain the oil. The soap works just fine with no fragrance at all, and many people prefer it that way. I certainly do. You may run into problems at the stage ``Add the fat and stir until it's all melted.'' I almost always do. What happens is that the water/lye mixture runs out of heat before all the fat melts. What you have to do is add heat somehow. The way I do this is to grab the tub (which now contains all the fat), go into the kitchen, put it on top of a burner, and turn the burner (and the fan) on high. (Make sure the windows are all open too.) When all the fat is melted, I go back outside and con- tinue, adding the lemon juice. The lemon juice lowers the pH. The finished soap will have a pH of about 9; you can lower this by adding more lemon juice. 938 7 Aug 86 SOAP USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: challenging. _T_i_m_e: Day 1: 30 minutes preparation; 1-2 hours cooking. Day 2: usually about 1 hour. _P_r_e_c_i_s_i_o_n: Be precise. Also be careful. CONTRIBUTOR Aviva Garrett Santa Cruz, CA Excelan, Inc., San Jose ucbvax!mtxinu!excelan!aviva Path: decwrl!recipes From: hendler@harvard.harvard.edu (David Hendler) Newsgroups: alt.gourmand Subject: RECIPE: Irish soda bread Message-ID: <11669@decwrl.DEC.COM> Date: 18 Sep 87 03:09:01 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Aiken Computation Lab, Harvard Univ., Cambridge, Mass., USA Lines: 72 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 939 SODA-BREAD(B) 15 Apr 87 USENET Cookbook IRISH SODA BREAD SODA-BREAD - Two white soda loaves This is a basic soda bread, following the Irish mode. I scaled up the recipe from one of Beard's, and changed it some. It is quite crusty, and really all-purpose. This soda bread takes around a third the time and a half the effort of a comparable yeast bread. Since no yeast bread is much like it, I don't know what would be comparable. People who have never tried a soda bread will note many differences, like the order you add things (flour and then the liquid...). INGREDIENTS (2 loaves) 800 g _w_h_i_t_e _f_l_o_u_r (_u_n_b_l_e_a_c_h_e_d) 8-10 dl _b_u_t_t_e_r_m_i_l_k, at room temperature 5 ml _s_a_l_t 10 ml _b_a_k_i_n_g _p_o_w_d_e_r 7.5 ml _b_a_k_i_n_g _s_o_d_a 150 g _c_u_r_r_a_n_t_s (optional) 5 ml _b_u_t_t_e_r _o_r _o_i_l PROCEDURE (1) Sift together the flour, baking powder, baking soda, and salt. (2) Preheat the oven to 175 deg. C. (3) Stir in buttermilk, a cup at a time. You should make a fairly soft dough that will nonetheless hold its shape. Thus, you may need the full amount of buttermilk. (4) Turn the dough out onto a well-floured board (this is a stock phrase; do it anyway). Knead until it is smooth and soft, probably about 7 minutes. You should have to keep adding a little flour to the board for the first few minutes to keep the dough from sticking. (5) Are you using currants? Knead them in, then. Or don't, accordingly. (6) Tear the dough in half. Form each half into a ball. With a knife, slash a cross in the top. (7) Place the balls, cross up, well apart, on a greased baking sheet. (8) Put this sheet, bread side up, into the oven. (9) Bake for 35 or 40 minutes. The loaves are done when they sound hollow at a knocking hand. They should also get to be a nice light brown color. The cross will split open, and the resultant points will get hard and dark brown. Soda bread has 940 15 Apr 87 SODA-BREAD USENET Cookbook a tendency to crack in the oven. This is no big deal. NOTES You can substitute, per James Beard's recommendation, about 4 cups of whole-wheat flour for half the white. Since this will be heavier, use about 40% more baking powder. The bread made this way is markedly dif- ferent. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 30 minutes building, 45 minutes baking. _P_r_e_c_i_s_i_o_n: Measure the ingredients. CONTRIBUTOR David Hendler Aiken Computation Lab (Harvard Univ.) hendler@harvard.harvard.edu Path: decwrl!recipes From: guarino@decwrl.dec.com (Loretta Guarino Reid) Newsgroups: alt.gourmand Subject: RECIPE: Sopa Azteca (Aztec soup) Message-ID: <12439@decwrl.DEC.COM> Date: 8 Apr 88 05:36:59 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: DEC Western Software Laboratory, Palo Alto, Calif USA Lines: 52 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 941 SOUP-AZTEC(SP) 25 Oct 87 USENET Cookbook SOPA AZTECA SOUP-AZTEC - Aztec soup: a simple cheese, tomato, and beef soup I got this recipe from my mother, who got it from a friend in Tucson, Arizona. The recipe is extremely simple and extremely quick. I like to serve it with Mexican chef's salad (SALAD-MEXICAN). INGREDIENTS (Serves 4-6) 500 ml _c_o_n_s_o_m_m'_e 500 ml _c_r_e_a_m _o_f _t_o_m_a_t_o _s_o_u_p (use the recipe of your choice, or open a can) 100 g _g_r_e_e_n _c_h_i_l_i_e_s, diced (or use more or less, to taste) 100 g _c_o_r_n _t_o_r_t_i_l_l_a _c_h_i_p_s, crumbled 200 g _M_o_n_t_e_r_e_y _J_a_c_k _c_h_e_e_s_e, cut into 1-cm (or smaller) cubes. PROCEDURE (1) Mix soups and bring to a boil. (2) Fill each soup bowl about 1/3 full with crumbled tortilla chips. Place a layer of cheese cubes on top of the chips. Put one or two spoonfuls of diced, drained chilies on top of the cheese. (3) When ready to serve, ladle boiling soup on top of the mixture in the soup bowls. Do not stir. Serve immediately. NOTES The boiling soup melts the cheese, but it also begins to make the chips soggy as soon as you pour it on. If you chop the cheese into finer cubes, it will melt more quickly, but if you chop it too fine, or if you grate it, then the cheese will form a layer on top of the soup instead of remaining as disctinct chunks. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Loretta Guarino Reid DEC Western Software Laboratory, Palo Alto, California, USA guarino@decwrl.dec.com -or- decwrl!guarino From: bill@hppsd2 (Bill Turner) Newsgroups: mod.recipes Subject: RECIPE: Sourdough French Bread Date: 31 Jan 86 05:13:20 GMT Organization: Hewlett-Packard PSD, Santa Clara CA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust 942 25 Oct 87 SOUP-AZTEC USENET Cookbook Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 943 SOUR-FRENCH(B) 3 Jan 86 USENET Cookbook SOURDOUGH FRENCH BREAD SOUR-FRENCH - An old-fashioned sourdough French bread This is a hearty bread, possibly heavier than many people are used to. The flavor is wonderfully tangy, and complements just about any meal. Try it with garlic butter! This bread is slow raising. I usually spend two days on it-start the dough one day, let it rise overnight, then form the loaf and bake the next day. This recipe is from _T_h_e _C_o_m_p_l_e_t_e _S_o_u_r_d_o_u_g_h _C_o_o_k_b_o_o_k, by Don and Myrtle Holm. INGREDIENTS (1 loaf) 1 cup _s_o_u_r_d_o_u_g_h _s_t_a_r_t_e_r 125 ml _m_i_l_k (any type, but I prefer whole milk) 15 ml _s_u_g_a_r 10 ml _s_a_l_t 30 g _s_h_o_r_t_e_n_i_n_g 250 g _f_l_o_u_r PROCEDURE (1) Combine milk, sugar, salt, and shortening in a pan. Heat until shortening melts, then cool to lukewarm (about 45 deg. C. (2) Stir milk into starter. Add flour gradually, forming dough that pulls away from sides of the bowl. (3) Kneed until smooth (about 15 min.), adding flour as needed to keep the dough from sticking to the board. When done, the dough will be fairly heavy, but smooth in texture. (4) Place in a well-greased bowl and raise in a warm place until doubled. (5) Form into a long loaf (about 40 cm long). Place on a greased baking sheet and let rise again, until almost doubled. (6) Cut diagonal slits in top of loaf with a sharp knife, and bake in a 400 degree oven until done, about 30-35 min. (7) Remove from pan, and let cool in a draft-free location. NOTES Be careful that the milk mixture has cooled before adding it to the starter. If it's too hot, you'll kill the starter and the bread won't rise. Since the dough rises for a long time, I usually cover it with a damp towel to keep it from drying out. 944 3 Jan 86 SOUR-FRENCH USENET Cookbook If you want a chewy crust, brush the top of the loaf with a mixture of corn starch and water before baking. Also, placing a pan of water in the oven while baking will make the crust a little softer. I usually brush the loaf with butter after baking. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 1 hour preparation, long rising time, 1/2 hour baking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Bill Turner Hewlett-Packard Personal Software Division, Santa Clara, CA hppsdc!bill Path: decwrl!recipes From: roche@rochester (James Roche) Newsgroups: mod.recipes Subject: RECIPE: Sour cucumber pickles Message-ID: <6394@decwrl.DEC.COM> Date: 14 Nov 86 02:14:50 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Rochester, Rochester, New York, USA Lines: 48 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 945 SOUR-PICKLES-1(AV) 19 May 86 USENET Cookbook SOUR CUCUMBER PICKLES SOUR-PICKLES-1 - The most lip smackin' pickles you ever tasted. This recipe came from my wife's grandmother. INGREDIENTS (makes 1 liter) 1 l _s_m_a_l_l _c_u_c_u_m_b_e_r_s 20 ml _s_u_g_a_r 10 ml _c_a_n_n_i_n_g/_p_i_c_k_l_i_n_g _s_a_l_t 10 ml _d_r_y _m_u_s_t_a_r_d 0.5 ml _a_l_u_m _c_i_d_e_r _v_i_n_e_g_a_r _w_a_t_e_r PROCEDURE (1) Wash cucumbers in cool water and pack into a canning jar big enough to hold them. (2) Add sugar, salt, dry mustard, and alum. (3) Fill jar about 2/3 full with vinegar. Fill remaining portion of jar to cover cucumbers with water. (4) Put lid on jar. (5) Agitate lightly every day for about a week to mix spices in with cucumbers. Then put in a cool dark place for about 3 months while the cucumbers work. NOTES Don't be too impatient to try the pickles. They taste terrible if they haven't worked. Also, you do not have to seal these jars. They will keep for quite some time if stored in a cool/dark location. RATING _D_i_f_f_i_c_u_l_t_y: easy _T_i_m_e: 10 minutes preparation, 3 months waiting. _P_r_e_c_i_- _s_i_o_n: Approximate measurement OK. CONTRIBUTOR Jim Roche University of Rochester Rochester, NY roche@rochester.arpa caip!rochester!roche From: bill@hppsd2 (Bill Turner) Newsgroups: mod.recipes Subject: RECIPE: Sourdough Starter Date: 16 Jan 86 08:36:14 GMT Approved: reid@glacier.ARPA Organization: Hewlett-Packard Personal Software Div., Santa Clara CA Copyright (C) 1986 USENET Community Trust 946 19 May 86 SOUR-PICKLES-1 USENET Cookbook Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 947 SOUR-START(B) 2 Jan 86 USENET Cookbook SOURDOUGH STARTER SOUR-START - Starter culture for making sourdough bread Many people think of sourdough as something from the Gold Rush days. Not so! Sourdough was the first way raised breads were made. ``Way back then,'' there was no such thing as active dry yeast, and all breads (along with a number of other goodies) needed sourdough starter to rise. There are a number of recipes for sourdough starter, but this is one I've used, and it works fairly well. It came originally from the cook- book _T_h_e _C_o_m_p_l_e_t_e _S_o_u_r_d_o_u_g_h _C_o_o_k_b_o_o_k by Don Holm. INGREDIENTS (makes 750 ml) 500 ml _w_a_r_m _w_a_t_e_r (about 45 deg. C) 500 g _f_l_o_u_r 7 g _a_c_t_i_v_e _d_r_y _y_e_a_s_t (optional) PROCEDURE (1) Get a container for the starter. Crockery is best, but just about anything can be used, except metal. Try to get some- thing with a lid. I use a vinyl plastic food-storage con- tainer. (2) Mix flour and water (and optionally yeast). (3) Let the starter sit (uncovered or loosely covered) in a warm place until bubbly and sour, about 3-5 days. NOTES If you do a lot of bread baking, there will probably be enough yeast spores floating around your kitchen so that the added yeast isn't needed. The less yeast you add to the starter, the more ``authentic'' the flavor. If the starter starts turning orange or green, throw it away. Other nasty things have started growing in it! After the starter is ready, it can be used immediately. Try to use some of the starter once every few days, or it will start to die. The star- ter can be refrigerated to last longer (use at least every other week). Make sure the starter is at room temperature before using. After using some of the starter, replenish what you take with equal amounts of warm water and flour. Let the starter sit until nice and bubbly before using again. Usually, the first starter made will need a while to ``come up to strength.'' Best bets for first recipes are ones that don't require much raising, such as pancakes, or ones that have additional yeast. 948 2 Jan 86 SOUR-START USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 5 days waiting. _P_r_e_c_i_- _s_i_o_n: no need to measure. CONTRIBUTOR Bill Turner Hewlett-Packard Personal Software Division, Santa Clara CA {hplabs!}hppsdc!bill Path: decwrl!recipes From: andrew@stc.uucp (Andrew Macpherson) Newsgroups: mod.recipes Subject: RECIPE: Sourdough cake Message-ID: <9353@decwrl.DEC.COM> Date: 17 Apr 87 05:40:12 GMT Sender: recipes@decwrl.DEC.COM Organization: STC Telecoms, Harlow Technical Center, England Lines: 82 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 949 SOURDOUGH-CAKE(B) 28 Jan 87 USENET Cookbook GERMAN FRIENDSHIP CAKE SOURDOUGH-CAKE - A 10-day Sourdough cake This is known as the friendship cake-it's a bit like a chain letter in that you have to find a set of friends to pass on the starter to. During preparation put the starter into a very large bowl (it foams up), and cover with a lid or withcling film. INGREDIENTS (Starter and one cake) 200 ml _c_a_k_e _s_t_a_r_t_e_r STARTER FOOD 250 ml _n_o_r_m_a_l _m_i_l_k 200 g _s_e_l_f-_r_a_i_s_i_n_g _f_l_o_u_r 190 g _s_u_g_a_r CAKE 200 g _s_e_l_f-_r_a_i_s_i_n_g _f_l_o_u_r 190 g _s_u_g_a_r 170 ml _o_i_l 10 ml _c_i_n_n_a_m_o_n _a_n_d _v_a_n_i_l_l_a 2 _e_g_g_s 75 g _r_a_i_s_i_n_s 60 g _n_u_t_s (or other fruits) 450 g _p_i_n_e_a_p_p_l_e _c_h_u_n_k_s, drained (one can) PROCEDURE (STARTER) (Day 1) Blend the "starter feed" together, and then _h_a_n_d _m_i_x in the starter. I find it easiest to mix the flour and sugar together dry, add the milk to the starter, and then slowly add the flour and sugar to the liquid. The starter should _n_e_v_e_r be beaten with a blender or refrigerated. Pour the mixture into a large bowl, cover with cling-film or a damp towel, and leave to brew. (Day 2) Thoroughly mix the sourdough, then leave to brew again. (Day 5) As day 1 (Day 6) As day 2 (Day 10) Print off three copies of this recipe. Here now is why this is called a friendship cake. Take 3 cups of Sourdough mix- ture, and give them away with copies of the recipe as starters 950 28 Jan 87 SOURDOUGH-CAKE USENET Cookbook to your friends. Then proceed with the baking. PROCEDURE (MAKING THE CAKE) (1) Blend all ingredients thoroughly with remaining starter. (2) Pre-heat oven to 175 deg. C (English gas mark 4) (3) Pour mixture into a well-greased baking tin. (4) Bake for 13/4 hours (less in a fan oven), cool. NOTES If you don't get cake starter from a friend, you can probably buy it in a baking supply store. Vary the spices to taste. The cake is quite pleasant if you forget them. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 days brewing starter, 30 minutes preparing cake, 2 hours baking and cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Andrew Macpherson STC Telecommunications, Harlow Technical Center, England andrew@tcom.stc.co.uk Path: decwrl!recipes From: tony@xios.uucp (Tony Lill) Newsgroups: alt.gourmand Subject: RECIPE: Sour milk chocolate cake Message-ID: <11863@decwrl.DEC.COM> Date: 16 Oct 87 05:13:42 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Xios Systems, Ottawa, Ontario, Canada Lines: 61 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 951 SOURMILK-CAKE(D) 14 Apr 87 USENET Cookbook SOUR MILK CAKE SOURMILK-CAKE - Aunt Georgie's chocolate cake Don't cry over sour milk; make a chocolate cake out of it. This cake is from the "Farm Journal's Choice Chocolate Recipes" cookbook, and was originally posted to net.cooks by kathyd@azure. It is moist and rich and does not need frosting Mint chocolate ice cream and a slab of this cake makes an outrageous dessert. INGREDIENTS (Serves 1 or more) 150 g _s_i_f_t_e_d _f_l_o_u_r 200 g _s_u_g_a_r 50 ml _b_a_k_i_n_g _c_o_c_o_a 5 ml _b_a_k_i_n_g _s_o_d_a 2.5 ml _s_a_l_t 1 _e_g_g 60 g _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e, melted 250 ml _s_o_u_r _m_i_l_k 60 ml _h_o_t _w_a_t_e_r 15 ml _v_a_n_i_l_l_a PROCEDURE (1) Preheat oven to 175 deg. C. Sift together flour, sugar, cocoa, baking soda and salt into mixing bowl. (2) Add egg, butter, sour milk, hot water and vanilla. (3) Beat (preferably with an electric mixer) at medium speed for 2 minutes. (4) Pour batter into a greased 33x22x5-cm baking pan. (5) Bake at 175 deg. C for 20 minutes or until it tests done (a toothpick or fork comes out clean). Cool in pan. NOTES To sour sweet milk, place 15 ml vinegar in a measuring cup and add enough milk to make 250 ml. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes mixing, 20 minutes baking. _P_r_e_c_i_- _s_i_o_n: Measure the ingredients. CONTRIBUTOR Tony Lill XIOS Systems Corporation, Ottawa, Ontario, Canada tony@xios.UUCP Path: decwrl!recipes From: horton@reed.uucp (Nike Horton) Newsgroups: alt.gourmand 952 14 Apr 87 SOURMILK-CAKE USENET Cookbook Subject: RECIPE: Spaghetti squash tetrazzini Message-ID: <12204@decwrl.DEC.COM> Date: 12 Dec 87 16:54:45 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Reed College, Portland, Oregon, USA Lines: 80 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 953 SPAG-SQUASH(M) 30 Oct 87 USENET Cookbook SPAGHETTI SQUASH TETRAZZINI SPAG-SQUASH - Spaghetti squash in a chicken tetrazzini This recipe, from Bert Greene's _G_r_e_e_n_e _o_n _G_r_e_e_n_s, is a fancy way to serve up spaghetti squash. INGREDIENTS (serves 4) 1 _m_e_d_i_u_m _s_p_a_g_h_e_t_t_i _s_q_u_a_s_h (about 1 kg) 1 _g_a_r_l_i_c _c_l_o_v_e, crushed 1 _m_e_d_i_u_m _o_n_i_o_n, chopped 10 g _p_a_r_s_l_e_y, chopped pinch _b_a_s_i_l pinch _g_r_o_u_n_d _c_l_o_v_e 400 ml _c_h_i_c_k_e_n _b_r_o_t_h 1 _c_h_i_c_k_e_n _b_r_e_a_s_t (whole) 50 g _b_u_t_t_e_r 10 g _s_h_a_l_l_o_t_s _o_r _s_c_a_l_l_i_o_n_s, chopped , _m_u_s_h_r_o_o_m_s sliced 30 ml _f_l_o_u_r 200 ml _w_h_i_p_p_i_n_g _c_r_e_a_m 10 ml _d_r_y _v_e_r_m_o_u_t_h 5 ml _l_e_m_o_n _j_u_i_c_e 50 g _g_r_a_t_e_d _p_a_r_m_e_s_a_n _c_h_e_e_s_e _h_o_t _s_a_u_c_e _g_r_o_u_n_d _p_e_p_p_e_r _a_n_d _s_a_l_t, to taste PROCEDURE squash (1) Boil squash in large pot for 45 minutes until soft. Drain and let cool. Preheat oven to 190 deg. C. (2) Divide squash in half and remove the seeds. Scrape the squash out into a bowl. PROCEDURE chicken (1) Boil onion, garlic, clove, parsley, basil and chicken broth in a skillet. Reduce heat and add chicken. Cook for 4 minutes each side. (2) Remove chicken. Reduce broth to 1 cup. Cut chicken into strips. PROCEDURE mushrooms (1) Saut'e shallots or scallions in 2 Tbsp of butter for 2 minutes. (2) Add mushrooms, continue cooking until soft. 954 30 Oct 87 SPAG-SQUASH USENET Cookbook PROCEDURE sauce (1) Melt remaining butter in saucepan. (2) Add flour, and cook for two minutes stirring continuously. (3) Add vermouth, nutmeg, dash of hot pepper sauce, lemon juice and salt (if desired) and pepper. Cook until thick (4 minutes). Combine everything into a greased baking dish and top with parmesan cheese. Bake for 20 minutes until lightly browned RATING _D_i_f_f_i_c_u_l_t_y: moderate _T_i_m_e: 60 minutes preparation, 20 minutes cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Nicholas Horton Reed College, Portland Oregon, USA horton@reed.uucp Path: decwrl!recipes From: lyndon@ncc.uucp (Lyndon Nerenberg) Newsgroups: alt.gourmand Subject: RECIPE: Spaghetti with clam sauce Message-ID: <12457@decwrl.DEC.COM> Date: 22 Apr 88 05:37:00 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Nexus Computing Inc, Edmonton, Alberta, Canada Lines: 60 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 955 SPAGH-CLAM-1(M) 17 Nov 87 USENET Cookbook SPAGHETTI WITH CLAM SAUCE SPAGH-CLAM-1 - Garlic, clam, and tomato spaghetti This recipe originally appeared in _L_o_w_b_u_s_h _m_o_o_s_e (_a_n_d _o_t_h_e_r _A_l_a_s_k_a_n _r_e_c_i_p_e_s) by Gordon R. Nelson. I've modified it somewhat. INGREDIENTS (Serves 4-6) 8 _c_l_o_v_e_s _g_a_r_l_i_c, minced 60 ml _c_l_a_r_i_f_i_e_d _b_u_t_t_e_r 700 g _c_a_n_n_e_d _c_l_a_m_s _w_i_t_h _j_u_i_c_e (2 standard cans) 250 ml _t_o_m_a_t_o _p_a_s_t_e (1 standard can) 500 g _c_a_n_n_e_d _t_o_m_a_t_o_e_s, with liquid 5 ml _p_a_r_s_l_e_y 5 ml _o_r_e_g_a_n_o 5 ml _s_a_l_t 500 g _s_p_a_g_h_e_t_t_i 15 ml _c_o_o_k_i_n_g _o_i_l 50 g _p_a_r_m_e_s_a_n _c_h_e_e_s_e, grated PROCEDURE (1) Saut'e the garlic in 30 ml of clarified butter until lightly browned. (2) Stir in the clam juice, tomato paste, tomatoes and liquid, parsley and oregano. Simmer until reduced by about half. (3) Add the clams and remove from heat. This sauce should be reheated just prior to serving. (4) Cook and drain the spaghetti. In the empty cooking pot, melt the remaining clarified butter, and return the spaghetti to the pot and stir until coated uniformly. NOTES Serve with lots of garlic bread and a dry white wine. You can use oil instead of clarified butter, at some sacrifice in fla- vor. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Lyndon Nerenberg Nexus Computing Inc, Edmonton, Alberta, Canada {alberta,pyramid,uwvax}!ncc!lyndon || lyndon%ncc.uucp@spool.wisc.edu From: anita@utastro (Anita Cochran) Newsgroups: mod.recipes Subject: RECIPE: Sausage spaghetti sauce with eggplant 956 17 Nov 87 SPAGH-CLAM-1 USENET Cookbook Date: 14 Feb 86 06:11:47 GMT Organization: Astronomy Dept., The Univ. of Texas, Austin Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 957 SPAGH-SAUCE-1(M) 05 Feb 86 USENET Cookbook SAUSAGE SPAGHETTI SAUCE SPAGH-SAUCE-1 - Spaghetti sauce with sausage, mushrooms, and eggplant I made up this recipe the other day to use up some eggplant. It was an instant hit. INGREDIENTS (serves 13) 500 g _I_t_a_l_i_a_n _s_a_u_s_a_g_e 2 _m_e_d_i_u_m _o_n_i_o_n_s 250 g _m_u_s_h_r_o_o_m_s 1 _s_m_a_l_l _e_g_g_p_l_a_n_t 1 _s_m_a_l_l _g_r_e_e_n _p_e_p_p_e_r (or use frozen diced pepper) 1 _m_e_d_i_u_m _t_o_m_a_t_o 250 ml _t_o_m_a_t_o _s_a_u_c_e (1 standard can) _s_a_l_t, _p_e_p_p_e_r, _o_r_e_g_a_n_o to taste PROCEDURE (1) Slice the sausage into bite-size morsels and saut'e until browned. While the sausages are browning, cut up the veget- ables as indicated in step 2. Remove from pan leaving fat for next step. (2) Slice the onions and the mushrooms. Cut the peppers into 1-cm squares and dice the tomato. Cut the eggplant into a juli- enne style. (3) Add a little oil to the pan and saut'e the onions, peppers, mushrooms, eggplant and tomato until the onions are tran- sparent and soft. Add the tomato sauce and the spices and return the sausage to the pan. Cook about 15 minutes. Serve with fettucine. NOTES Zucchini can be substituted for the eggplant, and canned tomatoes can be substituted for the tomato and sauce. The sauce should be relatively thick. The sausage can be hot or mild Italian sausage, but if you use mild sausage you will need to add more spices. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Anita Cochran Astronomy Dept., The Univ. of Texas, Austin, TX {noao, ut-sally, ut-ngp}!utastro!anita arpa: anita@astro.UTEXAS.EDU From: ecl@mtgzz (Evelyn C. Leeper) Newsgroups: mod.recipes Subject: RECIPE: Spaghetti sauce Date: 14 Feb 86 06:15:17 GMT Organization: AT&T Information Systems, Holmdel NJ 958 05 Feb 86 SPAGH-SAUCE-1 USENET Cookbook Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 959 SPAGH-SAUCE-2(MV) 23 Jan 86 USENET Cookbook SPAGHETTI SAUCE SPAGH-SAUCE-2 - Very easy and cheap spaghetti sauce This recipe is from _C_o_n_s_u_m_e_r _R_e_p_o_r_t_s, which rated it as much better than most bottled sauces-and cheaper. You can add whatever additional ingredients you like (mushrooms, toma- toes, etc.) to this basic recipe. INGREDIENTS (Serves 4) 50 ml _o_l_i_v_e _o_i_l 1 _g_a_r_l_i_c _c_l_o_v_e 1 _s_m_a_l_l _o_n_i_o_n, chopped 1 kg _c_r_u_s_h_e_d _t_o_m_a_t_o_e_s 500 g _t_o_m_a_t_o _p_a_s_t_e 300 ml _w_a_t_e_r 10 ml _d_r_i_e_d _b_a_s_i_l 2 ml _b_l_a_c_k _p_e_p_p_e_r 4 ml _s_a_l_t (or less to taste) _o_r_e_g_a_n_o (optional) PROCEDURE (1) Brown the garlic in the olive oil in a 6-liter pan. (2) Add the onion and brown until transparent. (You can saut'e a tomato in here also if you want.) (3) Add the rest of the ingredients and simmer for 30 minutes, stirring often. (Longer cooking won't hurt.) NOTES It is better than bottled sauces! RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes chopping, 30 or more minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Evelyn C. Leeper AT&T Information Systems, Holmdel NJ Path: decwrl!recipes From: DOW@MAINE (Michael R. Dow) Newsgroups: alt.gourmand Subject: RECIPE: Michael's spaghetti sauce Message-ID: <11517@decwrl.DEC.COM> Date: 22 Aug 87 08:56:36 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: U. of Maine, Police Department, Orono, Maine Lines: 86 960 23 Jan 86 SPAGH-SAUCE-2 USENET Cookbook Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 961 SPAGH-SAUCE-3(S) 21 Feb 87 USENET Cookbook MICHAEL'S SPAGHETTI SAUCE SPAGH-SAUCE-3 - An exotically spiced spaghetti sauce with meat This is a very adaptable sauce which can be used in any recipe requiring tomato sauces. Best on spaghetti with garlic bread! INGREDIENTS (4 liters) TOMATO PRODUCTS 350 ml _t_o_m_a_t_o _p_a_s_t_e 500 ml _t_o_m_a_t_o _s_a_u_c_e 1 kg _t_o_m_a_t_o _p_u_r_e_e 1 kg _c_r_u_s_h_e_d _t_o_m_a_t_o_e_s SEASONINGS 4 _g_a_r_l_i_c _c_l_o_v_e_s 1 _l_a_r_g_e _b_a_y _l_e_a_f 15 ml _s_u_g_a_r 2.5 ml _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 15 ml _o_r_e_g_a_n_o 15 ml _t_h_y_m_e 5 ml _c_o_r_i_a_n_d_e_r 5-10 ml _c_i_l_a_n_t_r_o (optional) 10 ml _r_u_b_b_e_d _s_a_g_e 30 ml _p_a_r_s_l_e_y 10 ml _b_a_s_i_l 2.5 ml _c_r_u_s_h_e_d _r_e_d _p_e_p_p_e_r 1 _m_e_d_i_u_m _o_n_i_o_n 80 ml _o_l_i_v_e _o_i_l 15 ml _s_e_s_a_m_e _o_i_l MEATBALLS 250 g _s_w_e_e_t _I_t_a_l_i_a_n _s_a_u_s_a_g_e 250 g _l_e_a_n _g_r_o_u_n_d _b_e_e_f 50 ml _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 10 ml _s_e_s_a_m_e _o_i_l 30 ml _o_l_i_v_e _o_i_l 50 g _b_r_e_a_d _c_r_u_m_b_s 5 ml _s_a_g_e 10 ml _r_o_s_e_m_a_r_y 5 ml _t_h_y_m_e 5 ml _b_a_s_i_l 100 ml _s_h_e_r_r_y PROCEDURE (1) Chop the garlic very finely. Chop the onion. (2) Combine in a suitable pot the tomato products and seasonings. Bring to a simmer. 962 21 Feb 87 SPAGH-SAUCE-3 USENET Cookbook (3) In a bowl, combine the meatball ingredients except the sherry. Break this mixture apart into small balls or bits according to preference. (4) Heat a wok or skillet and saut'e the meat mixture until cooked to 'rare'. Do not overcook or singe the meat. (5) Remove the grease from the meat mixture by straining in a colander, then return to the hot wok or skillet and reheat. Add sherry and reduce. Add this to the sauce in the pot. (6) Simmer this mixture on the lowest possible heat for 6 or 7 hours. Stir occasionally. NOTES I have found that Hunt's tomato products deliver the best flavor for this sauce; they are somewhat sweeter and less acidic than other brands. I always use Lea and Perrins Worcestershire sauce. This spaghetti sauce is the work of about 2 years expermimentation. It has won some of the local cooking contests here in Maine. RATING _D_i_f_f_i_c_u_l_t_y: easy but tedious. _T_i_m_e: 1 hour preparation, 7 hours cook- ing. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Michael R. Dow University of Maine, Police Dept., Orono, Maine, USA DOW@MAINE.BITNET Path: decwrl!recipes From: aviva@excelan (Aviva Garrett) Newsgroups: mod.recipes Subject: RECIPE: spanakopita Message-ID: <4584@decwrl.DEC.COM> Date: 3 Aug 86 07:23:04 GMT Sender: recipes@decwrl.DEC.COM Organization: Excelan, Inc., San Jose, CA Lines: 87 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 963 SPANAKOPITA(MV) 22 Dec 83 USENET Cookbook SPANAKOPITA SPANAKOPITA - Greek spinach and cheese pie This recipe is from the _V_e_g_e_t_a_r_i_a_n _E_p_i_c_u_r_e by Anna Thomas. It takes lots of time to make, but is well worth it. INGREDIENTS (serves 8) 1 kg _f_r_e_s_h _s_p_i_n_a_c_h 500 g _f_i_l_o _d_o_u_g_h 250 g _f_e_t_a _c_h_e_e_s_e 7 _e_g_g_s 1 _o_n_i_o_n, diced PROCEDURE (1) Dice the onion and saut'e it until golden brown. (2) While the onion is cooking, wash the spinach. Put it in a bowl and rub lots of salt into it. Let the spinach/salt sit for 15 minutes. This is meant to reduce the volume of spi- nach. An alternative to this is to barely steam the spinach (30-60 seconds). (3) Beat the eggs. Crumble the feta cheese and add to the eggs. Note that feta cheese is fairly salty. You can replace half or all of it with ricotta cheese. (4) Rinse all the salt out of the spinach. Add it and the onions to the eggs/cheese and mix. Also add some spices. The origi- nal recipes calls for salt, pepper, and oregano. I use basil. (5) Melt some butter (at least 60 g.) (6) Butter the bottom of a 22 cm baking dish. Lay the filo down one layer at a time, brushing butter on each layer. Turn each successive layer a little so they are not all piled directly on top of each other. The filo will hang over the sides of the dish. Continue until you have 3-5 sheets of filo left. (7) Pour the filling into the filo. (8) Fold the filo that hangs over the side over the filling. Place the last pieces of filo on top, buttering each as you go. Trim off the filo that hangs over the edge of the dish. These last pieces serve to cover the filling. (9) Make two or three slits with a knife in the top layers of filo that go all the way down to the filling. (10) Bake at 190 deg. C for 50 minutes. 964 22 Dec 83 SPANAKOPITA USENET Cookbook NOTES You can vary the filling to suit your tastes. We've thought of adding mushrooms. My husband complains about how thick and hard to cut the bottom of the spanakopita is. His suggestions (none of which I've tried) include using more butter, and alternating laters of filo and filling. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 45 minutes preparation, 1 hour cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Aviva Garrett Excelan, Inc., San Jose, CA ucbvax!mtxinu!excelan!aviva Path: decwrl!recipes From: kyrimis@Princeton.EDU (Kriton Kyrimis) Newsgroups: alt.gourmand Subject: RECIPE: Spanakopita Message-ID: <13981@decwrl.DEC.COM> Date: 15 Jul 88 05:31:53 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Princeton University, Princeton, New Jersey, USA Lines: 102 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 965 SPANAKOPITA-2(M) 3 Dec 87 USENET Cookbook SPANAKOPITA SPANAKOPITA-2 - Greek spinach and feta cheese pie This recipe is from a greek cookbook, with my modifications and the addition of my mother's secret ingredient-leeks. ``fillo'' or ``fyllo'' is the greek word for ``leaf''. INGREDIENTS (about 20 pieces) 500 g _f_i_l_l_o _d_o_u_g_h 120 ml _o_l_i_v_e _o_i_l 1.5 kg _s_p_i_n_a_c_h (5 packages, if you use frozen spinach) 100 g _u_n_s_a_l_t_e_d _b_u_t_t_e_r 1 _m_e_d_i_u_m _o_n_i_o_n, chopped. 3 _l_e_e_k_s, washed and chopped. 500 g _f_e_t_a _c_h_e_e_s_e 5 _e_g_g_s 100 g _b_r_e_a_d_c_r_u_m_b_s 250 ml _m_i_l_k 5 ml _s_a_l_t _p_e_p_p_e_r PROCEDURE (1) If you are using fresh spinach, wash it, dip it for a minute or two in boiling water to blanch it, and then chop it. Drain the spinach and squeeze most of the water out of it. (2) Wash thoroughly and chop the white part of the leeks. Peel and chop the onion. Saute' the chopped leeks and onion in the butter. (3) Add the spinach, salt and pepper. Mix everything together and simmer for 20 minutes. (4) While the spinach is cooking, grate the feta cheese (I use a food processor). Alternatively, you can crumble it into small chunks. (5) Remove the spinach from heat and add the cheese, eggs (beaten), breadcrumbs and milk. Mix everything together and set aside. (6) Grease a square baking pan with a little olive oil. Take one sheet of dough and place it on the bottom of the pan towards one of the corners, in such a way that the dough sticks out a little from two of the sides of the pan. Brush the sheet with olive oil. Repeat this step until you have used about two thirds of the dough, alternating corners and always brushing each sheet of dough with olive oil. (7) Pour the spinach mixture into the pan. Level it, and fold in 966 3 Dec 87 SPANAKOPITA-2 USENET Cookbook the sides of the assembled crust. Brush the dough with olive oil. (8) Take one sheet of dough and place it on top of the pie, this time without any bias towards any of the corners. Brush the sheet with olive oil. Repeat this step until you have used all the remaining dough, always brushing each sheet with olive oil. (9) Gently tuck the edges of the top sheets of dough under the sides of the pie. Brush the top with olive oil. Using a sharp knife cut the top of the pie as if you were cutting it to serve it, but don't go all the way to the bottom. Sprinkle the pie with of water and bake it at 175 deg. C for 45 minutes. (10) Let the pie cool, and serve. NOTES I find that frozen spinach works wonderfully for this recipe. Also, it's cheaper and somewhat easier to prepare. Unless you work quickly when assembling the dough layers, the unused pieces of dough will dry out. Until you become nimble with this process, you can cover the unused dough pieces with a damp dishcloth to prevent them from drying out while you fumble with the construction of the pie. The pie keeps well out of the refrigerator for a few days and can (indeed, some claim must) be eaten at room temperature. Because of the way the pie is constructed, pieces cut from the corners and sides of the pan are particularly crunchy, and a lot of people con- sider them the best part of the pie. This suits me just fine, because I like the middle pieces which have more filling! The original recipe called for twice the amount of olive oil, but I find that I don't need that much. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 1 hour preparation, 45 minutes baking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Kriton Kyrimis Princeton University, Princeton, New Jersey, USA kyrimis@princeton.edu allegra!princeton!kyrimis Path: decwrl!recipes From: tovah@cepu (Tovah Hollander) Newsgroups: mod.recipes Subject: RECIPE: Castillian chocolate Message-ID: <7759@decwrl.DEC.COM> Date: 23 Jan 87 04:46:56 GMT 967 SPANAKOPITA-2 3 Dec 87 USENET Cookbook Sender: recipes@decwrl.DEC.COM Organization: UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA Lines: 58 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 968 13 Nov 86 SPANISH-COCOA(B) USENET Cookbook CASTILLIAN HOT CHOCOLATE SPANISH-COCOA - Thick, rich Spanish hot chocolate I first tasted this wonderful beverage while touring in northern Spain with a choir. It's not like any hot chocolate I've had anywhere else, and I was delighted to find a recipe in _T_h_e _V_e_g_e_t_a_r_i_a_n _E_p_i_c_u_r_e _B_o_o_k _T_w_o. It is the best hot chocolate in the world (at least to me.) INGREDIENTS (Serves 6) 55 g _u_n_s_w_e_e_t_e_n_e_d _p_o_w_d_e_r_e_d _c_o_c_o_a 200 g _s_u_g_a_r 25 g _c_o_r_n_s_t_a_r_c_h (cornflour) 120 ml _w_a_t_e_r 1 l _m_i_l_k PROCEDURE (1) Mix the cocoa and sugar together. (2) Dissolve the cornstarch (cornflour) in the water and combine with the cocoa-sugar mixture in a medium-sized saucepan. Stir this until it is a smooth paste. (3) Begin heating this mixture, continuously stirring it with a whisk. Gradually pour in the milk. Continue stirring as you bring it to a simmer. (4) Simmer, stirring often, for about 10 minutes. The cocoa is ready when it thickens and is glossy and smooth. NOTES The consistency of the finished product should resemble chocolate pud- ding that didn't quite set. If you halve this recipe, you'll get just the right amount for two large mug-fulls. This cocoa is especially fan- tastic when you dip churros into it (a churro is a sugary, deep-fried, doughnut-like stick, and if anyone wants to send out a recipe, I'd be most grateful). RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Tovah Hollander UCLA Comprehensive Epilepsy Program, Los Angeles, California USA {sdcrdcf,hao}!cepu!tovah Path: decwrl!recipes From: peterm@cadvax.oz (Peter C. Maxwell) Newsgroups: mod.recipes Subject: RECIPE: spanish cream Message-ID: <5545@decwrl.DEC.COM> 969 SPANISH-COCOA 13 Nov 86 USENET Cookbook Date: 26 Sep 86 03:28:52 GMT Sender: recipes@decwrl.DEC.COM Organization: University of New South Wales, Sydney, Australia Lines: 71 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 970 16 Jun 86 SPANISH-CREAM(D) USENET Cookbook SPANISH CREAM SPANISH-CREAM - Exquisite New Zealand custard dessert This dessert was a family favourite, and although we used to eat it in conjunction with some flavored jellies, it's delicious in its own right. The recipe comes from my mother, and I don't know what the _S_p_a_n_i_s_h part signifies. INGREDIENTS (serves six) 600 ml _m_i_l_k (one Imperial pint) 20 ml _g_e_l_a_t_i_n_e 2 _e_g_g_s 2.5 ml _v_a_n_i_l_l_a _e_s_s_e_n_c_e 60 g _s_u_g_a_r PROCEDURE (1) Save a small amount of the milk; put the rest in a saucepan, together with the sugar and vanilla, and heat. (2) Separate the egg whites and save for later. Beat the egg yolks with the remainder of the milk and add to the heating mixture. (3) Stir to ensure the sugar is dissolved and bring to near boil- ing point to thoroughly cook the eggs. Do not actually boil. (4) Take the saucepan off the heat. Dissolve the gelatine in 60 ml of boiling water and stir into hot custard. (5) Pour into serving dish and put into refrigerator to cool. (6) When mixture has cooled and almost set (it should be _s_h_i_v_e_r_y at this point) thoroughly beat the egg whites until stiff and fold them in using a metal spoon. Return mixture to refri- gerator to properly set. NOTES The texture of this dessert is supposed to be _s_e_m_i-_f_l_u_f_f_y. In this regard, step 6 is somewhat critical. If you fold in the egg whites too soon, the liquid custard won't support them and you end up with a two- layer result-solid custard on top, very light on the bottom. Some peo- ple may like this, but it's not the way I make it. On the other hand, if you leave things too long, it becomes difficult to fold in the egg whites at all. It's a good idea to whip the custard a little with a fork prior to fold- ing in the whites. This breaks up the custard a little. 971 SPANISH-CREAM 16 Jun 86 USENET Cookbook Depending on sweetness of taste, you may wish to alter the amount of sugar. Our family had a sweet tooth, and I've reduced the original quantity as it is. One of the amazing things about this dessert is that it's _s_o easy to make, and yet tastes so good. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes + setting. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Peter C. Maxwell, Computer Science Dept., Uni. of New South Wales, Sydney, Australia peterm%cadvax.oz@seismo.css.gov Path: decwrl!recipes From: roche@rochester.arpa (Jim Roche) Newsgroups: mod.recipes Subject: RECIPE: Spinach balls Message-ID: <9363@decwrl.DEC.COM> Date: 17 Apr 87 05:53:04 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Rochester, Rochester, New York, USA Lines: 60 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 972 12 Dec 86 SPINACH-BALLS(V) USENET Cookbook HERBED SPINACH BALLS SPINACH-BALLS - A delicious appetizer or vegetable dish I learned this recipe from my mother. I think she originally found it in the Troy (NY) _T_i_m_e_s _R_e_c_o_r_d. INGREDIENTS (Serves 12-20) 500 g _f_r_o_z_e_n _s_p_i_n_a_c_h, chopped 250 g _h_e_r_b _s_t_u_f_f_i_n_g _m_i_x 150 g _p_a_r_m_e_s_a_n _c_h_e_e_s_e, grated 5 ml _g_a_r_l_i_c, finely minced 1 _m_e_d_i_u_m _o_n_i_o_n, finely chopped 3 _e_g_g_s, beaten 120 g _b_u_t_t_e_r, melted PROCEDURE (1) Preheat oven to 175 deg. C. Thaw spinach and remove excess liquid. (2) Add remaining ingredients (stuffing mix, parmesan cheese, garlic, onion, eggs, and butter) and mix well. (3) Form the mixture into small balls and place on a baking sheet. (4) Bake for 15 minutes at 175 deg. C. NOTES These can be made up ahead of time and frozen. If frozen, increase cook- ing time by 10-15 minutes. Herb stuffing mix is a commercial preparation of bread crumbs and herbs and seasonsings that is packaged for stuffing a turkey or chicken. You can make your own using recipe BREAD-STUFF-1 if you like. This recipe makes about 80 appetizer-size balls, or about 40 larger balls to use as a vegetable dish at a meal. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes preparation. 15-30 minutes baking. _P_r_e_c_i_s_i_o_n: Approximate measurement ok. CONTRIBUTOR Jim Roche University of Rochester, Computer Science Dept., Rochester, New York, USA roche@cs.rochester.edu rochester!roche Path: decwrl!recipes From: faigin@sdcrdcf (Daniel P. Faigin) Newsgroups: mod.recipes Subject: RECIPE: Spinach casserole Message-ID: <6275@decwrl.DEC.COM> 973 SPINACH-BALLS 12 Dec 86 USENET Cookbook Date: 7 Nov 86 05:40:20 GMT Sender: recipes@decwrl.DEC.COM Organization: System Development Corp., Santa Monica, Calif., USA Lines: 66 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 974 21 May 86 SPINACH-CASS(V) USENET Cookbook SPINACH CASSEROLE SPINACH-CASS - Spinach casserole with yogurt and cheese Here is a recipe for a spinach casserole that is delightfully cheesy. It might even make you love spinach. INGREDIENTS (Serves 4) 300 g _s_p_i_n_a_c_h, chopped. Either frozen or fresh may be used. 30 ml _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 1 _s_m_a_l_l _o_n_i_o_n, chopped 30 ml _f_l_o_u_r 3-5 dl _p_l_a_i_n _y_o_g_u_r_t 150-200 g _c_h_e_d_d_a_r _o_r _p_a_r_m_e_s_a_n _c_h_e_e_s_e, grated. _s_a_l_t _p_e_p_p_e_r PROCEDURE (1) Rinse and chop the spinach. Place the chopped spinach in a heavy skillet, cover, and steam until wilted, stirring occa- sionally. There is no need to add water other than what clings to the leaves from washing. (If you are using frozen spinach, place over low or medium heat to thaw and allow excess water to evaporate) Transfer to small bowl. (2) In a skillet, melt the butter or margarine. Add the onion and cook until soft. (3) Add the flour and stir for 1 minute over medium heat. (4) Season the mixture to taste with salt and pepper, and then gradually whisk in the yogurt. (5) Add the spinach and turn to coat the leaves. (6) Remove from heat and blend in the cheese. (7) Pour into a greased 20x10 cm loaf pan, and bake for 20 minutes at 175 deg. C. NOTES Don't skimp on the cheese, and use fresh cheese rather than prepackaged grated cheese. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 20 minutes baking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. 975 SPINACH-CASS 21 May 86 USENET Cookbook CONTRIBUTOR Daniel Faigin and Karen Davis System Development Corporation, Santa Monica, Calif., USA {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin sdcrdcf!faigin@LOCUS.UCLA.EDU Path: decwrl!recipes From: peterm@cadvax.oz (Peter C. Maxwell) Newsgroups: mod.recipes Subject: RECIPE: Spinach and cheese curry Message-ID: <5862@decwrl.DEC.COM> Date: 10 Oct 86 07:38:05 GMT Sender: recipes@decwrl.DEC.COM Organization: University of New South Wales, Sydney, Australia Lines: 90 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 976 16 Jun 86 SPINACH-CURRY(MV) USENET Cookbook SPINACH AND CHEESE CURRY SPINACH-CURRY - Indian vegetarian spinach and cheese curry This is a dish I learned from an Indian lady, at a cooking class. It's simple to make and has a beautifully subtle flavor. As per true cur- ries, it uses raw spices instead of some prepackaged curry powder. INGREDIENTS (Serves 4 to 6) 700 g _f_r_e_s_h _s_p_i_n_a_c_h 250 g _f_r_e_s_h _r_i_c_o_t_t_a _c_h_e_e_s_e (see note) 3 _m_e_d_i_u_m _b_r_o_w_n _o_n_i_o_n_s 4 cm _f_r_e_s_h _g_i_n_g_e_r, chopped fine 1 _m_e_d_i_u_m _t_o_m_a_t_o 7.5 ml _c_u_m_m_i_n _s_e_e_d_s 2.5 ml _t_u_r_m_e_r_i_c 2.5 ml _r_e_d _c_h_i_l_e _p_o_w_d_e_r (cayenne) (or more to taste) 2 _c_l_o_v_e_s 0.5 ml _n_u_t_m_e_g 0.5 ml _m_a_c_e 15 ml _g_h_e_e (or use melted butter or oil) _s_a_l_t (to taste) PROCEDURE (1) Cook the spinach and chop it up. (2) Cut the cheese into 2-cm cubes and deep fry a few pieces at a time in oil (a wok is good for this). (3) Fry the chopped onions in the ghee. When almost brown, add the finely-chopped ginger. Use a medium to high heat. (4) When the onions are golden, reduce the heat and add the skinned and chopped tomato, then the spices and salt. (5) Cover for a few minutes, then add the spinach and salt. (6) Cover and simmer about 5 minutes to let spices penetrate. (7) Add the cheese pieces, mix, and serve. NOTES We eat this dish as a meal with rice, although you can use it as one dish along with others. The quantities given for the spinach and cheese are very flexible. I never weigh them, just putting in what seems right. Experiment. Simi- larly, it can be kept hot for a while with no loss in taste or texture. In North America, most Ricotta cheese is packed as a pot cheese. This recipe calls for a more solid form of the cheese. Specialty ethnic 977 SPINACH-CURRY 16 Jun 86 USENET Cookbook markets in large cities will carry solid Ricotta. You can make your own by buying a tub of pot Ricotta and wrapping it in a clean cloth to wick the moisture out, leaving the whole assembly in the refrigerator for a week or so, and changing the cloth every day. With such treatment the cheese will gradually solidify enough that you can slice and fry it. Buffalo-milk Mozzarella is a fair substitute, and ordinary Mozzarella is a last-chance substitute. Don't fry the cheese too long. It should have a golden exterior and have a marshmallow texture inside. Frying too long makes it hard and dry. Use whole cummin seeds and cloves, not the ground variety. Like most curries, this reheats splendidly. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 1 hour. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Peter C. Maxwell, Department of Computer Science, University of New South Wales, Sydney, AUSTRALIA. peterm%cadvax.oz@seismo.css.gov Path: decwrl!recipes From: shore@adobe (Andrew Shore) Newsgroups: mod.recipes Subject: RECIPE: Spinach dip Message-ID: <3184@decwrl.DEC.COM> Date: 23 May 86 03:38:15 GMT Sender: recipes@decwrl.DEC.COM Organization: Adobe Systems, Palo Alto CA Lines: 40 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 978 9 Apr 86 SPINACH-DIP(A) USENET Cookbook SPINACH DIP SPINACH-DIP - Party dip with spinach and water chestnuts People like this dip. It's a hit a parties. It is good to dip veget- ables into, or to spread on crackers. INGREDIENTS (makes 1 liter) 250 ml _s_o_u_r _c_r_e_a_m 250 ml _m_a_y_o_n_n_a_i_s_e 250 g _w_a_t_e_r _c_h_e_s_t_n_u_t_s, drained and diced (one large can) 5 _g_r_e_e_n _o_n_i_o_n_s, chopped (with tops) 300 g _c_o_o_k_e_d _s_p_i_n_a_c_h, drained well. Use one package of frozen spi- nach. 1 envelope _K_n_o_r_r _d_r_y _v_e_g_e_t_a_b_l_e _s_o_u_p _m_i_x, (a Swiss import) PROCEDURE (1) Mix everything together and refrigerate overnight. (2) Stir again before serving. NOTES Serve with sturdy dip-ables or crackers, as it will break chips. RATING _D_i_f_f_i_c_u_l_t_y: trivial. _T_i_m_e: 15 minutes preparation. _P_r_e_c_i_s_i_o_n: Approxi- mate measurement OK. CONTRIBUTOR shore@adobe.UUCP (Andy Shore) Adobe Systems Incorporated, Palo Alto, California Path: decwrl!recipes From: chen@decwrl.dec.com (Brad Chen) Newsgroups: alt.gourmand Subject: RECIPE: Easy spinach dip Message-ID: <12003@decwrl.DEC.COM> Date: 30 Oct 87 06:13:43 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: DEC Western Research, Palo Alto, California, USA Lines: 46 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 979 SPINACH-DIP 9 Apr 86 USENET Cookbook 980 23 Jul 87 SPINACH-DIP-2(A) USENET Cookbook SPINACH DIP II SPINACH-DIP-2 - Simple party dip with spinach, leek, and sour cream Anything that tastes this good couldn't be good for you. INGREDIENTS (makes 5 dl) 350 g _c_o_o_k_e_d _s_p_i_n_a_c_h, chopped 1 pkg _d_r_i_e_d _l_e_e_k _s_o_u_p_m_i_x (dried soup mix sufficient to make 1 liter of soup) 400 ml _s_o_u_r _c_r_e_a_m 200 g _m_a_y_o_n_n_a_i_s_e 1 _s_c_a_l_l_i_o_n (green onion) PROCEDURE (1) Cook or thaw the spinach, then squeeze it dry. (2) Mix the spinach with the mayonnaise, sour cream, green onion, and soup mix. (3) Refrigerate for 30 minutes before serving. NOTES Knorr brand soupmix is available worldwide, but other brands will work. one package, approximately enough to make a liter of soup. Serve with triscuits or a sliced baguette. RATING _D_i_f_f_i_c_u_l_t_y: trivial. _T_i_m_e: 10 minutes preparation, 30 minutes waiting. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Brad Chen DEC Western Research Laboratory, Palo Alto, California, USA chen@decwrl.dec.com {decvax,ucbvax,cbosgd,pyramid}!decwrl!chen Path: decwrl!recipes From: rfoster@mtuxo (Robin Harris Foster) Newsgroups: mod.recipes Subject: RECIPE: Spinach-cheese pastry Message-ID: <7973@decwrl.DEC.COM> Date: 6 Feb 87 04:50:10 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T Information Systems, Lincroft New Jersey, USA Lines: 90 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial 981 SPINACH-DIP-2 23 Jul 87 USENET Cookbook advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 982 18 Nov 86 SPINACH-PASTRY(MV) USENET Cookbook SPINACH CHEESE CASSEROLE IN PUFF PASTRY SPINACH-PASTRY - Spinach and cheeses in a puff pastry crust A recipe of this type appeared in _C_u_i_s_i_n_e Magazine. The dish is hearty enough to be a main course, but can also be a side dish to a meat entr'e. INGREDIENTS (Serves 4 to 6) 300 g _c_h_o_p_p_e_d _s_p_i_n_a_c_h (fresh or frozen) 250 g _c_o_t_t_a_g_e _o_r _r_i_c_o_t_t_a _c_h_e_e_s_e 350 g _f_e_t_a _c_h_e_e_s_e (crumbled, and drained of any brine) 50 g _g_r_a_t_e_d _p_a_r_m_e_s_a_n _o_r _r_o_m_a_n_o _c_h_e_e_s_e 15 g _c_h_o_p_p_e_d _s_c_a_l_l_i_o_n_s 4 _l_a_r_g_e _e_g_g_s 25 g _b_u_t_t_e_r pinch _s_a_l_t pinch _p_e_p_p_e_r 400 g _p_u_f_f _p_a_s_t_r_y (frozen pastry thawed to room temperature, or homemade) PROCEDURE (1) Preheat oven to 175 deg. C. Cook the spinach in boiling water. Drain, rinse with cool water, and squeeze out as much moisture as you can. (2) Melt the butter in a small skillet. Cook the scallions until slightly soft. (3) In a large mixing bowl, combine the cheeses and the eggs. Mix well. Add the spinach, the butter and scallions, the salt and pepper and mix again. (4) Lightly butter the bottom and sides of a 20-cm square baking dish. (5) Roll out a sheet of puff pastry on a floured surface to make a 35-cm square. Roll out a second sheet to make a 22-cm square. (6) Lay the bigger pastry sheet in the buttered dish, draping the extra pastry over the edges. (7) Spread the spinach and cheese mixture evenly in the dish. (8) Put the remaining pastry sheet on top. Trim excess pastry if necessary and seal the edges closed. Use scraps of pastry dough to decorate the top of the pie. Brush top with addi- tional melted butter if desired. (9) Bake for 45 minutes at 175 deg. C or until pastry is golden brown. Let rest for 10 minutes before serving. 983 SPINACH-PASTRY 18 Nov 86 USENET Cookbook NOTES The casserole may be prepared through step 3, then covered and refri- gerated for up to 8 hours. As an alternative to puff pastry, you might try using sheets of filo dough, overlapped to make the bottom and top crusts. I have also baked this dish in a pie pan using filo dough. One way to cut down on the calories in this dish is to omit the bottom crust entirely. This is a very flexible recipe. Other vegetables can be substituted for the spi- nach, and other ingredients like saut'eed garlic and mushrooms can be added. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 30 minutes preparation, 1 hour baking and cooling. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Robin Harris Foster AT&T Information Systems, Lincroft New Jersey, USA ihnp4!mtuxo!rfoster "The apple never falls far from the tree" Path: decwrl!recipes From: pam@cepu (Pamela McGarvey) Newsgroups: mod.recipes Subject: RECIPE: Rosalie's cheese and spinach pie Message-ID: <6881@decwrl.DEC.COM> Date: 12 Dec 86 07:53:30 GMT Sender: recipes@decwrl.DEC.COM Organization: UCLA Comprehensive Epilepsy Program Lines: 72 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 984 5 May 86 SPINACH-PIE(M) USENET Cookbook ROSALIE'S CHEESE AND SPINACH PIE SPINACH-PIE - A rich spinach pie with ham and cheese I ate this dish at Cafe Le Rat in Middleburg, Virginia, and was delighted to find their recipe in _G_o_u_r_m_e_t magazine in the late 1970's. I have modified the recipe somewhat from the published version to make it less stringy and sticky. INGREDIENTS (1 pie) 500 g _s_k_i_m-_m_i_l_k _r_i_c_o_t_t_a _c_h_e_e_s_e 120 g _G_r_u_y_e_r_e _c_h_e_e_s_e, grated (or substitute Swiss cheese) 1 _e_g_g, lightly beaten 300 g _c_o_o_k_e_d _s_p_i_n_a_c_h (1 package of frozen spinach, or use fresh) 2 _s_m_a_l_l _z_u_c_c_h_i_n_i, thinly sliced 50 g _y_e_l_l_o_w _o_n_i_o_n, diced 5-6 _l_a_r_g_e _m_u_s_h_r_o_o_m_s, thinly sliced 50 g _D_a_n_i_s_h-_s_t_y_l_e _h_a_m, diced 30 g _b_u_t_t_e_r _n_u_t_m_e_g, _s_a_l_t, _a_n_d _w_h_i_t_e _p_e_p_p_e_r, to taste _o_l_i_v_e _o_i_l PROCEDURE (1) Preheat oven to 220 deg. C. (2) Cook the spinach. Drain thoroughly and squeeze out all mois- ture possible. (3) Heat butter over medium high flame until foamy. Add onion, zucchini, and mushrooms, and saut'e until onion is soft and translucent. (4) Add ham and spinach, and saut'e briefly to warm through. Remove from heat. (5) In mixing bowl, mix together ricotta cheese and vegetables. Add grated cheese and blend. Add beaten egg and blend thoroughly. Season to taste with nutmeg, salt and white pepper. (6) Grease quiche pan with just enough olive oil to coat. Pour in mixture and smooth the top with a spatula. Dot with 3-4 pats of butter. (7) Bake at 220 deg. C for about 30-40 minutes, until top is browned and knife inserted in center comes out clean. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 45 minutes baking and cooling. _P_r_e_c_i_s_i_o_n: approximate measurement OK. 985 SPINACH-PIE 5 May 86 USENET Cookbook CONTRIBUTOR Pamela McGarvey UCLA Comprehensive Epilepsy Program {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam Path: decwrl!reid From: kgb@csuchico.EDU (Kathy Blain) Newsgroups: alt.gourmand Subject: RECIPE: Mana's spinach ricotta roll Message-ID: <13853a@decwrl.DEC.COM> Date: 8 Jul 88 05:33:56 GMT Sender: reid@decwrl.DEC.COM Distribution: alt Organization: California State University, Chico, California, USA Lines: 74 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 986 21 Nov 87 SPINACH-ROLL-1(V) USENET Cookbook MANA'S SPINACH RICOTTA ROLL SPINACH-ROLL-1 - An Italian vegetable casserole with spinach and cheese Mana's spinach ricotta roll is a dish my roommate makes. She got the recipe from her Italian mother. I hope you like it as much as I do. INGREDIENTS (Serves 4) 400 g _c_o_o_k_e_d _s_p_i_n_a_c_h (fresh or frozen) 500 g _r_i_c_o_t_t_a _c_h_e_e_s_e 5 g _f_r_e_s_h _p_a_r_s_l_e_y, chopped 3 _e_g_g _w_h_i_t_e_s 100 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 350 ml _w_a_t_e_r 100 g _P_a_r_m_e_s_a_n _c_h_e_e_s_e, finely grated 500 ml _m_a_r_i_n_a_r_a _s_a_u_c_e _o_l_i_v_e _o_i_l PROCEDURE (1) Preheat oven to 160 deg. C. Cook or thaw spinach and squeeze dry. Season with a little salt and pepper; set aside. (2) Mix ricotta cheese with grated Parmesan cheese and chopped parsley; set aside. (3) Make the crepe batter: mix together egg whites, flour and water, then beat with a wire whisk to get rid of lumps. (4) Cook the crepes: lightly coat a crepe pan with olive oil and heat to medium. Ladle 40 ml crepe batter into heated pan. The crepe batter should lightly cover the bottom of the pan in a thin layer. Tilt pan to cover evenly. When edges of crepe turn lacy and brown and crepe is cooked through, remove crepe and stack on a plate. Continue until all the batter is used. (5) When the crepes are cooked, assemble the rolls: spoon 50 ml of ricotta cheese mixture and 20 ml spinach mixture on each crepe. Fold or roll each crepe to seal in mixture. (6) Make and cook the casserole: place rolled crepes in a greased rectangular casserole dish. When the pan is full, spoon mari- nara sauce over crepes. Bake at 160 deg. C for 15 to 20 minutes. Serve with grated Parmesan cheese. NOTES If you don't have a crepe pan, you can use a small (15-cm) frying pan. You can make your own marinara sauce, or use a prepared marinara or spaghetti sauce. 987 SPINACH-ROLL-1 21 Nov 87 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 1 hour preparation, 20 minutes baking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Kathy Blain Organization: California State University, Chico, California, USA kgb@csuchico.EDU lll-crg!csuchico!kgb Path: decwrl!recipes From: patc@tekcrl.tek.com (Pat Caudill) Newsgroups: alt.gourmand Subject: RECIPE: Spinach salad Message-ID: <12406@decwrl.DEC.COM> Date: 1 Apr 88 06:35:22 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Tektronix, Inc., Portland, Oregon, USA Lines: 52 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 988 27 Sep 87 SPINACH-SALAD(SL) USENET Cookbook SPINACH SALAD SPINACH-SALAD - A spinach salad for summertime This is one of the scrap pieces of paper floating around in my kitchen. I think it came from Kay Dasch. INGREDIENTS (serves 6) 150 g _s_u_g_a_r 1 _e_g_g 5 ml _s_a_l_t 120 ml _w_h_i_t_e _v_i_n_e_g_a_r 1 _w_h_i_t_e _o_n_i_o_n, chopped 0.5 ml _d_r_y _m_u_s_t_a_r_d 0.5 ml _w_o_r_c_h_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 1 kg _s_p_i_n_a_c_h 100 g _b_a_c_o_n 1-2 _h_a_r_d _b_o_i_l_e_d _e_g_g_s _w_a_t_e_r _c_h_e_s_t_n_u_t_s _s_u_n_f_l_o_w_e_r _s_e_e_d_s _m_u_s_h_r_o_o_m_s _b_e_a_n _s_p_r_o_u_t_s PROCEDURE (1) Heat in a sauce pan the vinegar, egg, sugar and salt, until just boiling and slightly thick. Then add the chopped onion, mustard and Worcestershire sauce. (2) Transfer to a bowl and refrigerate. (3) When ready to serve toss the remaining ingredients with the dressing NOTES You can toss the salad without the dressing and keep it in the refri- gerator until you are ready to serve it. Don't add the dressing until you serve the salad or the spinach will wilt. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes preparation. _P_r_e_c_i_s_i_o_n: measure the dressing ingredients. CONTRIBUTOR Pat Caudill Tektronix, Inc., Portland, Oregon, USA patc@tekcrl.TEK.COM Path: decwrl!reid From: rjw@ptsfc (Rod Williams) Newsgroups: mod.recipes Subject: RECIPE: Cream-of-spinach soup Message-ID: <6356@decwrl.DEC.COM> 989 SPINACH-SALAD 27 Sep 87 USENET Cookbook Date: 13 Nov 86 06:46:59 GMT Sender: reid@decwrl.DEC.COM Organization: Pacific Bell, San Francisco CA Lines: 56 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 990 4 May 85 SPINACH-SOUP(SP) USENET Cookbook CREAM OF SPINACH SPINACH-SOUP - Easy cream of spinach soup INGREDIENTS (Serves 4-6) 1 bunch _f_r_e_s_h _s_p_i_n_a_c_h 50 g _m_e_d_i_u_m _o_n_i_o_n, minced (about 1/2 medium onion) 50 g _c_e_l_e_r_y (chopped, including leaves) 15 g _b_u_t_t_e_r 15 g _f_l_o_u_r 700 ml _c_h_i_c_k_e_n _b_r_o_t_h 100 ml _c_r_e_a_m 50 ml _m_e_d_i_u_m _s_h_e_r_r_y 1.5 ml _n_u_t_m_e_g to taste _s_a_l_t, _w_h_i_t_e _p_e_p_p_e_r PROCEDURE (1) Wash spinach carefully, and discard any thick stalks. (2) Melt butter over medium heat. (3) Add onion and celery and saut'e until onion is translucent (about 3 minutes.) (4) Stir in flour, add salt and pepper, and cook for 2 minutes. (5) Add chicken stock, stirring well. Heat until it starts to boil, stirring frequently. (6) Add spinach and simmer for 15 minutes. Remove from heat and allow to cool for 15 minutes. (7) Using a food processor with steel blades, or a blender, pur'ee the mixture in batches until it is smooth with dark green flecks. (8) Return to a medium heat, taste and correct seasoning. (9) Stir in cream, sherry, and nutmeg. Do not allow to boil. Serve immediately. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 30 minutes simmering, 15 minutes cooling. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Rod Williams dual!ptsfa!ptsfc!rjw Path: decwrl!reid From: kwright@shasta.UUCP (Kathy Wright) Newsgroups: mod.recipes 991 SPINACH-SOUP 4 May 85 USENET Cookbook Subject: RECIPE: Potato and Spinach Soup Message-ID: <6353@decwrl.DEC.COM> Date: 13 Nov 86 06:45:36 GMT Sender: reid@decwrl.DEC.COM Organization: Harris Computer Systems, Ft. Lauderdale Florida Lines: 50 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 992 13 Mar 82 SPUD-SPIN-SOUP(SPV) USENET Cookbook POTATO AND SPINACH SOUP SPUD-SPIN-SOUP - A rich cream-style potato and spinach soup for a cold winter day This recipe is one that the U.S. Department of Agriculture used to dis- tribute to potato growers in the 1930's. It is rich and thick, almost a meal in itself, and is very easy to make. INGREDIENTS (serves 4) 75 g _c_h_o_p_p_e_d _f_r_e_s_h _o_n_i_o_n 20 g _b_u_t_t_e_r 500 ml _w_a_t_e_r 5 ml _s_a_l_t 400 g _p_o_t_a_t_o_e_s 400 g _c_o_o_k_e_d _c_h_o_p_p_e_d _s_p_i_n_a_c_h (Fresh or frozen) 375 ml _e_v_a_p_o_r_a_t_e_d _m_i_l_k (one standard can) 5 ml _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 250 g _g_r_a_t_e_d _c_h_e_e_s_e (cheddar and Swiss work best, but any kind will do) PROCEDURE (1) In a 3-liter saucepan, saut'e the onion in the butter until the onion is translucent (about 3 minutes). (2) Add water, potatoes, spinach, and salt. Cook until potatoes are tender (about 20 minutes). Longer cooking does not hurt, but turn down the heat to a simmer. (3) Add milk and Worcestershire sauce. Reheat to near boiling, but do not boil. (4) Stir in grated cheese. Serve immediately. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Kathy Wright Harris Computer Systems, Ft. Lauderdale, Florida Path: decwrl!recipes From: fwb@siemens.com (Frederic W. Brehm) Newsgroups: alt.gourmand Subject: RECIPE: Butternut squash soup Message-ID: <13323@decwrl.DEC.COM> Date: 10 Jun 88 08:03:41 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Siemens Labs, Princeton, New Jersey, USA Lines: 57 993 SPUD-SPIN-SOUP 13 Mar 82 USENET Cookbook Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 994 4 Dec 87 SQUASH-SOUP(SP) USENET Cookbook BUTTERNUT SQUASH SOUP SQUASH-SOUP - Makes a meal with cheese, bread, and red wine. Here is a rich soup which is easy to make and popular with guests. I like this best with cheese, bread and red wine as a winter meal, but you can serve it as a first course. The original recipe came from _F_o_o_d & _W_i_n_e magazine a couple of years ago. INGREDIENTS (Serves 6) 30 ml _u_n_s_a_l_t_e_d _b_u_t_t_e_r 1 _s_m_a_l_l _o_n_i_o_n, chopped 5 ml _r_o_s_e_m_a_r_y 1 _s_m_a_l_l _b_u_t_t_e_r_n_u_t _s_q_u_a_s_h, peeled and cut into chunks 1.5 l _c_h_i_c_k_e_n _s_t_o_c_k 250 ml _h_e_a_v_y _c_r_e_a_m 5 ml _s_a_l_t 2.5 ml _f_r_e_s_h_l_y _g_r_o_u_n_d _w_h_i_t_e _p_e_p_p_e_r _h_o_t _p_e_p_p_e_r _s_a_u_c_e 60 g _c_h_o_p_p_e_d _w_a_l_n_u_t_s, toasted PROCEDURE (1) Melt the butter over moderate heat in a large heavy saucepan. Add the onion and rosemary. Cook for about 5 minutes until the onion is soft. (2) Add the squash, chicken stock, cream, salt, pepper and hot pepper sauce. Reduce the heat and cover. Simmer, stirring occasionally, for about 2 hours until the squash is very soft. (3) Use a food processor or blender to puree the hot soup. Add additional stock if the soup is too thick. (4) Toast and chop the walnuts. Ladle the soup into bowls and garnish with the walnuts. NOTES As a variation, you may chop some or all of the walnuts in the food pro- cessor or blender while the soup is pureed. This will give the soup a slightly different taste and texture. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 2 hours cooking. _P_r_e_- _c_i_s_i_o_n: measure the hot pepper sauce. CONTRIBUTOR Fred Brehm Siemens Research and Technology Laboratories, Princeton, New Jersey, USA ihnp4!princeton!siemens!fwb fwb@siemens.com Path: decwrl!recipes From: aviva@excelan (Aviva Garrett) 995 SQUASH-SOUP 4 Dec 87 USENET Cookbook Newsgroups: mod.recipes Subject: RECIPE: Stollen Message-ID: <7021@decwrl.DEC.COM> Date: 19 Dec 86 02:58:05 GMT Sender: recipes@decwrl.DEC.COM Organization: Excelan, Inc., San Jose, Calif., USA Lines: 77 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 996 4 Dec 86 STOLLEN(B) USENET Cookbook STOLLEN STOLLEN - Traditional German Christmas bread Germans traditionally eat Stollen around Christmastime. This recipe comes from someone I went to school with. She, and her parents, who are from southern Germany, recommended it as quite an authentic recipe. It is indeed a very tasty and rich bread. INGREDIENTS (Makes 1 large or 2 7 g _a_c_t_i_v_e _d_r_i_e_d _y_e_a_s_t (1 package) 180 ml _w_a_r_m _w_a_t_e_r 100 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 3 _l_a_r_g_e _e_g_g_s 1 _e_g_g _y_o_l_k 120 g _s_o_f_t _b_u_t_t_e_r 350 g _f_l_o_u_r 115 g _c_h_o_p_p_e_d _b_l_a_n_c_h_e_d _a_l_m_o_n_d_s 60 g _c_i_t_r_o_n_a_t (_c_a_n_d_i_e_d _l_e_m_o_n _p_e_e_l), cut into small pieces 70 g _o_r_a_n_g_e_n_a_t (_c_a_n_d_i_e_d _o_r_a_n_g_e _p_e_e_l), cut into small pieces 75 g _r_a_i_s_i_n_s 15 ml _g_r_a_t_e_d _l_e_m_o_n _p_e_e_l PROCEDURE (1) Dissolve the yeast in the water and proof it. (2) Add the sugar, eggs, egg yolk, butter and half of the flour. Beat for 10 minutes. (3) Blend in the remaining flour, nuts, fruits, and peel. (4) Let rise about 11/2 hours, until doubled. (5) Punch down, cover, and refrigerate overnight. (6) Knead the dough. (7) Roll into one or two rectangles, butter it, and fold over the edges to make a rolled loaf. (8) Place on a greased cookie sheet with the folded edges down. Spread with a combination of 1 egg white and 15 ml water. Let rise until doubled in size (45 to 60 minutes). (9) Bake 30-35 minutes at 190 deg. C until golden brown. NOTES My loaves of stollen come out somewhat wide and short. Some traditional- ists make them long and narrow. You can also make them in normal bread pans instead of on cookies sheets, in which case you should increase the baking time somewhat. 997 STOLLEN 4 Dec 86 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: hand-on time: 30 minutes; rising times: 1 1/2 hours + overnight + 1 hour; baking time: 30-35 minutes. _P_r_e_c_i_s_i_o_n: measure the ingredients, though you can experiment with the fruits and nuts. CONTRIBUTOR Aviva Garrett Santa Cruz, California, USA Excelan, Inc., San Jose, California {ucbvax!mtxinu ihnp4!cae780}!excelan!aviva Path: decwrl!recipes From: thomas@cs.utah.edu (Spencer W. Thomas) Newsgroups: alt.gourmand Subject: RECIPE: Double stout beer Message-ID: <12200@decwrl.DEC.COM> Date: 12 Dec 87 16:51:43 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Utah, Salt Lake City, Utah, USA Lines: 77 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 998 13 Nov 86 STOUT-DOUBLE(L) USENET Cookbook DOUBLE STOUT STOUT-DOUBLE - Double stout beer I would not recommend making this as your first beer, but if you are into brewing, and like a _s_t_r_o_n_g stout, then give this one a try. Don't be in a hurry to drink it, though, it really benefits from a long aging. I got the original recipe from Peter Lester in rec.food.drink, and for- matted it for my local brewfriends. Then I thought that the net at large might enjoy it, too, so here it is with some additional notes from my experience at making it. INGREDIENTS (Makes about 2 cases) 12 liters _w_a_t_e_r 800 g _B_u_l_l_i_o_n _h_o_p_s 5 kg _d_a_r_k _m_a_l_t _e_x_t_r_a_c_t 500 g _b_l_a_c_k _p_a_t_e_n_t _m_a_l_t 1 kg _c_r_y_s_t_a_l _m_a_l_t 250 g _f_l_a_k_e_d _b_a_r_l_e_y 100 g _r_o_a_s_t_e_d _b_a_r_l_e_y 1/2 _l_i_c_o_r_i_c_e _s_t_i_c_k (see note below) 5 ml _a_s_c_o_r_b_i_c _a_c_i_d 2.5 ml _c_i_t_r_i_c _a_c_i_d 5 ml _I_r_i_s_h _m_o_s_s 50 g _G_o_l_d_i_n_g _h_o_p_s 10 ml _y_e_a_s_t _n_u_t_r_i_e_n_t 21 g _a_l_e _y_e_a_s_t (three standard packages) PROCEDURE (1) Combine water and Bullion hops. Boil for 20 minutes. (2) Add dark malt extract. Boil for 20 minutes. (3) Add black patent malt through Irish moss. Boil for 5 minutes. (4) Remove from heat and add Golding hops. Steep for 5 minutes. (5) Cool and add yeast nutrient and ale yeast. (6) When fermentation has "stopped", add priming sugar and bottle. NOTES Lester's initial specific gravity was 1.086 and his final specific grav- ity was 1.020 (alcohol about 8%). His fermentation time was 11 days (a slow batch). My batch fermented in about a week (house temperature ranging between 60 and 68). It was barely drinkable after 6 weeks, but delicious after 3 months. As far as I can tell, it's still getting better (a year later), so try not to drink it all up right away. 999 STOUT-DOUBLE 13 Nov 86 USENET Cookbook Ingredient note: I didn't know what a "licorice stick" was, until I asked the clerk at my brewstore. The one he gave me was about 1 cm in diameter and 8 cm long. It was dark black, and not sweet to the taste at all. It seems to be a standard brewing ingredient. Sorry I can't be more specific about it. RATING _D_i_f_f_i_c_u_l_t_y: For experienced beer brewers only. _T_i_m_e: 1 hour prepara- tion, 2 weeks fermenting, 6 months aging. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Spencer W. Thomas University of Utah, Computer Science Department, Salt Lake City, Utah, USA thomas@cs.utah.edu Path: decwrl!recipes From: aviva@excelan.uucp (Aviva Garrett) Newsgroups: mod.recipes Subject: RECIPE: Strawberry-rhubarb pie Message-ID: <9357@decwrl.DEC.COM> Date: 17 Apr 87 05:44:59 GMT Sender: recipes@decwrl.DEC.COM Organization: Excelan, Inc., San Jose, California, USA Lines: 80 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1000 6 Aug 86 STRAW-RHU-PIE(D) USENET Cookbook STRAWBERRY-RHUBARB PIE STRAW-RHU-PIE - A sweet and tart dessert This recipe came from the _L_o_s _A_n_g_e_l_e_s _T_i_m_e_s about 15 years ago. INGREDIENTS (serves 8) PIE CRUST 225 g _f_l_o_u_r 170 g _s_h_o_r_t_e_n_i_n_g 75 ml _c_o_l_d _w_a_t_e_r _o_r _m_i_l_k (milk preferred) PIE FILLING 200 g _s_u_g_a_r 60 g _t_a_p_i_o_c_a (tapioca starch preferred, but quick-cooking tapioca is ok too) 500 g _r_h_u_b_a_r_b, cut into 1-cm pieces 1-1.5 kg _s_t_r_a_w_b_e_r_r_i_e_s PROCEDURE (1) Cut the stawberries in half. Place in a bowl with the rhubarb and add the sugar and tapioca. Mix and let sit for at least 15 minutes. (2) Make the pie crust: Cut the shortening and flour together. This can be done with two knives, with a pastry cutter, or with some electric mixers. (I do mine in a Kitchenaid food processor/mixer.) When the mixture has an even consistency (it should resemble coarse sand), add in the milk (or water). Take about 5/8ths of the dough and roll out on a floured board until it is a little bit larger than a 25-cm pie pan. Put this in the pie pan. (The rest of the dough is for the top of the pie.) (3) Pour the strawberries and rhubarb mixture into the pie crust. (4) Roll out the remainder of the pie crust. Place on top of the pie, crimping the edges of the top and bottom crusts together. Make one or two slits in the top of the crust for steam to escape. (5) Bake 45 to 50 minutes at 200 deg. C or until syrup boils with heavy bubbles that do not burst. NOTES Strawberries and rhubarb are both seasonal fruits. Their season is late spring/early summer. You can use 150 g sugar if you like it less sweet. 1001 STRAW-RHU-PIE 6 Aug 86 USENET Cookbook I recommend putting a piece of aluminum foil under the pie as it is cooking, because it invariably leaks. This will save you from having to clean up the oven. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: Preparation: 20-25 minutes; baking: 45-50 minutes; cooling: 30 minutes. _P_r_e_c_i_s_i_o_n: Measure the crust ingredients! CONTRIBUTOR Aviva Garrett Santa Cruz, CA Excelan, Inc., San Jose ucbvax!mtxinu!excelan!aviva Path: decwrl!recipes From: jdk@psivax (Jeff Konopka) Newsgroups: mod.recipes Subject: RECIPE: Beef stroganoff Message-ID: <6771@decwrl.DEC.COM> Date: 5 Dec 86 04:34:13 GMT Sender: recipes@decwrl.DEC.COM Organization: Pacesetter-Siemens Inc., Sylmar, Calif., USA Lines: 58 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1002 8 Aug 86 STROGANOFF-1(M) USENET Cookbook BEEF STROGANOFF STROGANOFF-1 - Sumptuous beef Stroganoff This easy recipe can be served either on steamed rice or on noodles. INGREDIENTS (Serves 4) 700 g _r_o_u_n_d _s_t_e_a_k _o_r _o_t_h_e_r _b_e_e_f _f_i_l_l_e_t 250 g _c_a_n_n_e_d _s_l_i_c_e_d _m_u_s_h_r_o_o_m_s 350 ml _s_o_u_r _c_r_e_a_m 125 ml _w_h_i_t_e _w_i_n_e 30 ml _c_h_o_p_p_e_d _o_n_i_o_n 30 ml _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 5 ml _n_u_t_m_e_g 1 Tbsp _c_h_o_p_p_e_d _c_h_i_v_e_s 5 ml _m_i_n_c_e_d _g_a_r_l_i_c (or more to taste) _s_a_l_t _p_e_p_p_e_r _p_a_s_t_a _o_r _s_t_e_a_m_e_d _r_i_c_e PROCEDURE (1) Cut meat into 1-cm thick by 5-cm long strips. (2) Saut'e the onions in butter until brown. (3) Place meat in pan with onions. Sear quickly in frying pan along with onion. (This seals the juices inside.) Avoid overcooking the meat. (4) Add mushrooms, and stir in the wine, chives, and garlic for about 5 minutes. (5) Finally add sour cream, Worcestershire sauce, and chives, and simmer until it almost boils. (6) Serve on noodles or steamed white rice. NOTES You may want to vary the thickness of the sauce. I do this by adding sour cream to thicken, or adding wine to lighten. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 to 45 minutes cooking. _P_r_e_c_i_s_i_o_n: approxi- mate measurement OK. CONTRIBUTOR Jeff Konopka Pacesetter-Siemens Inc., Sylmar, California, USA {sdcrdcf|ttidca|scgvaxd|logico|ihnp4}!psivax!jdk From: oday@hplabs (Vicki O'Day) Newsgroups: mod.recipes 1003 STROGANOFF-1 8 Aug 86 USENET Cookbook Subject: RECIPE: Sugar Cookies Date: 7 Feb 86 05:10:34 GMT Organization: Hewlett-Packard Laboratories, Palo Alto CA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1004 11 Jan 86 SUG-COOKIES-1(D) USENET Cookbook SUGAR COOKIES SUG-COOKIES-1 - Delicate and buttery sugar cookies INGREDIENTS (makes 10 dozen) 230 g _b_u_t_t_e_r, softened 250 ml _s_a_l_a_d _o_i_l 130 g _p_o_w_d_e_r_e_d _s_u_g_a_r, sifted if it is lumpy 190 g _s_u_g_a_r 2 _e_g_g_s 5 ml _v_a_n_i_l_l_a 400 g _f_l_o_u_r 5 ml _b_a_k_i_n_g _s_o_d_a 10 ml _c_r_e_a_m _o_f _t_a_r_t_a_r 2.5 ml _s_a_l_t _e_x_t_r_a _s_u_g_a_r (for dipping) PROCEDURE (1) Cream the butter and sugars, then add oil and mix well. (2) Add the eggs and vanilla and mix well. (3) Sift the flour, baking soda, cream of tartar and salt together, then add to above and mix well. (4) Refrigerate overnight, or until dough is firm. If you want to speed this up, put the dough in the freezer, but keep an eye on it. (5) Preheat oven to 175 deg. C. (6) Drop dough in 3ml amounts on an ungreased cookie sheet. Dip a glass in dough and wipe excess off. Then dip the glass in sugar and flatten a cookie. Repeat the dip-in-sugar flatten- cookie sequence until all are done. The cookies won't spread in baking, so you can easily judge how far apart to put them (you want room to cook, but not to grow). If you find that the dough is getting too soft to flatten easily, put it in the refrigerator between batches. (7) Bake for about 5-6 minutes, until the edges are JUST beginning to turn golden brown. Take off the cookie sheet and put on waxed paper or foil to cool. NOTES You can add 30-40 ml cocoa to about 500 g dough for chocolate cookies, or add cinnamon to the dipping sugar for spice cookies. I like the sugar cookies plain, so I've never actually tried this. These cookies don't freeze well, because they pick up the flavors of the other things in the freezer. Make only as many as you can eat before 1005 SUG-COOKIES-1 11 Jan 86 USENET Cookbook they go stale. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 8 or more hours in refrigerator, 30 minutes final preparation and baking. _P_r_e_c_i_s_i_o_n: Meas- ure the ingredients. CONTRIBUTOR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto CA hplabs!oday Path: decwrl!recipes From: kra@hpcnof.hp.com (Katherine Rives Albitz) Newsgroups: alt.gourmand Subject: RECIPE: Simple sukiyaki Message-ID: <12285@decwrl.DEC.COM> Date: 15 Jan 88 06:16:40 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Hewlett-Packard, Ft. Collins, Colorado, USA Lines: 47 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1006 30 Oct 86 SUKIYAKI-1(M) USENET Cookbook SUKIYAKI SUKIYAKI-1 - An oriental-style cook-at-the-table dinner INGREDIENTS (Serves 4) 50 ml _o_i_l 1 kg _c_e_l_e_r_y _o_r _w_a_t_e_r _c_h_e_s_t_n_u_t_s sliced thin 2 _m_i_l_d _o_n_i_o_n_s, sliced thin 200 g _m_u_s_h_r_o_o_m_s, sliced thin 200 g _b_a_m_b_o_o _s_h_o_o_t_s, diced 2 _t_o_m_a_t_o_e_s, peeled, sliced thin 250 ml _b_e_e_f _b_r_o_t_h 100 ml _s_o_y _s_a_u_c_e 300 g _w_h_o_l_e _f_r_e_s_h _s_p_i_n_a_c_h _l_e_a_v_e_s 500 g _s_i_r_l_o_i_n _s_t_e_a_k, sliced very thin PROCEDURE (1) Heat oil in skillet. Add all vegetables except spinach. Cook a few minutes, stirring occasionally. (2) Pour broth and soy over vegetables. Stir. Add spinach and beef. (3) Simmer 5 minutes. Serve hot over rice. RATING _D_i_f_f_i_c_u_l_t_y: easy, but preparation tedious. _T_i_m_e: 45 minutes prepara- tion, 10 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Katherine Rives Albitz Hewlett-Packard, Ft. Collins, Colorado, USA hplabs!hpfcla!hpcnof!k_albitz Path: decwrl!recipes From: mcvl@magic.DEC (Mary-Claire van Leunen) Newsgroups: mod.recipes Subject: RECIPE: Kate Ashcroft's summer pudding Message-ID: <5436@decwrl.DEC.COM> Date: 19 Sep 86 03:30:22 GMT Sender: recipes@decwrl.DEC.COM Organization: DEC Systems Research Center, Palo Alto, California Lines: 61 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1007 SUKIYAKI-1 30 Oct 86 USENET Cookbook 1008 19 May 86 SUMMER-PUDDING(D) USENET Cookbook KATE ASHCROFT'S SUMMER PUDDING SUMMER-PUDDING - Uncooked fruit and bread pudding Here is my friend Kate Ashcroft's Yorkshire version of the dessert known as ``summer pudding''. INGREDIENTS (Serves 8) 1.5 l _b_r_a_m_b_l_e _f_r_u_i_t (see note) 500 g _w_h_o_l_e _w_h_e_a_t _b_r_e_a_d _r_a_w _s_u_g_a_r _h_e_a_v_y _c_r_e_a_m PROCEDURE (1) In a two-liter pudding mold, crush but don't sieve the fruit. Sweeten to taste with raw sugar (not brown sugar). (2) Tear into small pieces enough homemade whole-wheat bread, crust and all, to pack the mold till it's full. (3) Refrigerate the pudding for something between 6 and 24 hours. (4) Don't even dream of unmolding it, just spoon it out and serve it with heavy unsweetened cream. NOTES For ``bramble fruit'' use some berry that grows on a brambly vine. Raspberries, blackberries, presumably huckleberries and ollalie berries. Some currants are OK, some gooseberries are OK, even some blueberries are OK, but no strawberries, they don't fit the mood. Day-old bread is better than dead fresh for this recipe, but not older than a day. For contrast, here is the standard version: In a two-quart pudding mold, truck out one pint of Woolworth's raspberry jam with enough Golden Syrup to make a quart and a half of goo. Tear into small pieces enough stale crumb, not crust, of bakery white bread to pack the mold till it's full. Refrigerate the pudding for six weeks. Serve with Bird's Custard Sauce. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 6 hours cooling. _P_r_e_- _c_i_s_i_o_n: no need to measure. CONTRIBUTOR Mary-Claire van Leunen Digital Equipment Corp., Systems Research Center, Palo Alto, California mcvl@magic.DEC.COM ihnp4!decwrl!mcvl Path: decwrl!recipes From: shl@gitpyr.csnet (Susan Liebeskind) 1009 SUMMER-PUDDING 19 May 86 USENET Cookbook Newsgroups: mod.recipes Subject: RECIPE: Sweet potato pie Message-ID: <7011@decwrl.DEC.COM> Date: 19 Dec 86 02:49:44 GMT Sender: recipes@decwrl.DEC.COM Organization: Georgia Inst. of Technology, Atlanta, Georgia, USA Lines: 49 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1010 19 Nov 86 SWEEPTO-PIE(D) USENET Cookbook SWEET POTATO PIE SWEEPTO-PIE - A very simple holiday sweet potato pie This is an extremely simple and extremely good pie recipe. You can even cheat and use store-bought pie crusts, in which case the whole thing takes about 5 minutes to put together. INGREDIENTS (Serves 3-8) 700 g _s_w_e_e_t _p_o_t_a_t_o_e_s 200 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 180 g _u_n_s_a_l_t_e_d _b_u_t_t_e_r (or use corn-oil margarine) 2 _e_g_g_s 5 ml _v_a_n_i_l_l_a 2.5 ml _n_u_t_m_e_g 1 _p_i_e _c_r_u_s_t, unbaked PROCEDURE (1) Boil potatoes until tender (20-30 minutes). Drain and peel. (2) In a blender, put the potatoes, sugar and butter. Mix up a little, then add eggs, vanilla and nutmeg. (3) Blend ingredients together well, until mixture is very smooth. (4) Pour into unbaked pie shell and bake at 190 deg. C for 45-55 minutes until filling is set. NOTES If you don't want to make your own pie shell, I find that the Pet Ritz factory pie shells work well. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes preparation, 1 hour baking. _P_r_e_c_i_- _s_i_o_n: approximate measurement OK. CONTRIBUTOR Susan Liebeskind Georgia Institute of Technology, Atlanta, Georgia, USA shl%gitpyr@gatech.csnet Path: decwrl!recipes From: thomas@utah-cs (Spencer W. Thomas) Newsgroups: mod.recipes Subject: RECIPE: Mashed sweet potatoes Message-ID: <7019@decwrl.DEC.COM> Date: 19 Dec 86 02:56:56 GMT Sender: recipes@decwrl.DEC.COM Organization: University of Utah CS Dept, Salt Lake City, Utah, USA Lines: 55 Approved: reid@decwrl.UUCP 1011 SWEEPTO-PIE 19 Nov 86 USENET Cookbook Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1012 30 Nov 86 SWEET-POTATO(V) USENET Cookbook SWEET POTATOES SWEET-POTATO - Mashed sweet potatoes with marshmallows This recipe is traditional in my family for holiday dining. It comes from my great-grandmother. INGREDIENTS (Serves 6-8) 1 kg _s_w_e_e_t _p_o_t_a_t_o_e_s (canned or precooked) 500 ml _m_i_l_k 40 g _b_r_o_w_n _s_u_g_a_r 50 g _m_e_l_t_e_d _b_u_t_t_e_r 2.5 ml _s_a_l_t 0.5 ml _p_e_p_p_e_r 0.5 ml _c_i_n_n_a_m_o_n 40 g _r_a_i_s_i_n_s _m_a_r_s_h_m_a_l_l_o_w_s PROCEDURE (1) Mash sweet potatoes by putting through a sieve or beating in an electric beater or using a potato masher or food mill. (2) Add milk gradually (if you add it too fast it splashes and is hard to mix in). (3) Mix in remaining ingredients. (4) Put in buttered casserole. (5) Heat through (bake in slow oven (120 deg. C) for 20-30 minutes, or in microwave). (6) Cover top with marshmallows. (7) Return to oven until marshmallows are slightly melted and a bit brown (if the oven is too hot, the marshmallows will disappear!) This step cannot be done in the microwave. RATING _D_i_f_f_i_c_u_l_t_y: easy with an electric mixer. _T_i_m_e: 15 minutes preparation, 30 minutes baking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Spencer W. Thomas Computer Science Dept., University of Utah, Salt Lake City, Utah, USA thomas@utah-cs.arpa Path: decwrl!recipes From: mgh@mtuni (Marcus G. Hand) Newsgroups: mod.recipes Subject: RECIPE: Red pepper swordfish Message-ID: <4238@decwrl.DEC.COM> 1013 SWEET-POTATO 30 Nov 86 USENET Cookbook Date: 18 Jul 86 03:36:17 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T Information Systems, Holmdel NJ Lines: 64 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1014 2 Apr 86 SWORDFISH-1(M) USENET Cookbook RED PEPPER SWORDFISH SWORDFISH-1 - Swordfish steaks cooked with sweet red peppers This recipe was handed out to people buying swordfish at my local fish monger; I tried it and it was delicious. It is also very quick and sim- ple to make. INGREDIENTS (Serves 6) 6 _s_w_o_r_d_f_i_s_h _s_t_e_a_k_s (each about 250 g and 2 cm thick.) 1 large _s_w_e_e_t _r_e_d _p_e_p_p_e_r 2 _l_e_m_o_n_s 50 ml _f_r_e_s_h _o_r_e_g_a_n_o 250 ml _o_l_i_v_e _o_i_l 5 ml _s_a_l_t 2.5 ml _f_r_e_s_h _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r _d_r_y _w_h_i_t_e _w_i_n_e PROCEDURE (1) Remove seeds and ribs from pepper and cut into 1 cm cubes. Put in a bowl and mix well with the juice of the two lemons, the olive oil, salt, pepper, and the oregano. (2) Heat broiler and pour wine to a depth of 1/3 cm in a broiler pan. Lay swordfish steaks in wine and broil for 3 minutes. (3) Pour the seasoned lemon, oil and oregano mixture over the fish and cook for 3 to 4 minutes more (until fish is cooked through and lightly browned.) (4) Immediately transfer fish to a warmed serving dish. (5) You may need to reduce the sauce slightly by boiling vigorously and stirring for 2 minutes more. (6) Pour sauce over fish and serve. NOTES I served fresh asparagus with this, but any light vegetable would be fine. Boiled new potatoes would be nice, too. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Marcus G Hand AT&T Information Systems, Holmdel, NJ. {ihnp4!}mtuni!mgh Path: decwrl!recipes From: dao@maths.nott.ac.uk (Dave Osborne) Newsgroups: mod.recipes 1015 SWORDFISH-1 2 Apr 86 USENET Cookbook Subject: RECIPE: Tagliatelle with bacon and cream Message-ID: <4941@decwrl.DEC.COM> Date: 22 Aug 86 08:29:29 GMT Sender: recipes@decwrl.DEC.COM Organization: Maths Department, University of Nottingham, England Lines: 68 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1016 28 May 86 TAGLIATELLE(M) USENET Cookbook TAGLIATELLE TAGLIATELLE - Tagliatelle with bacon and cream A quick yet rich recipe, originally published in the recipe column in BBC _R_a_d_i_o _T_i_m_e_s magazine. INGREDIENTS (serves 3) 425 g _t_a_g_l_i_a_t_e_l_l_e 75 g _b_u_t_t_e_r 2 _e_g_g _y_o_l_k_s 25 g _g_r_a_t_e_d _p_a_r_m_e_s_a_n 100 ml _d_o_u_b_l_e _c_r_e_a_m 100 g _b_a_c_o_n (chopped) _s_a_l_t _a_n_d _f_r_e_s_h_l_y-_m_i_l_l_e_d _p_e_p_p_e_r PROCEDURE (1) Bring a large saucepan of water to the boil, add some salt and a few drops of oil and cook the tagliatelle for 8 minutes. (2) Meanwhile, melt 25 g of butter in a small pan and cook the chopped bacon for 3-4 minutes. (3) Beat the egg yolks together with the remainder of the butter, the parmesan cheese, the cream, and some freshly-milled black pepper. (4) Drain the tagliatelle and put it back in the pan quickly so as not to lose heat. (5) Add the bacon and its juices to the pasta, pour in the egg and cream mixture, and toss well. (If you've done this quickly enough, the heat from the pasta will cook the egg yolks to a creamy sauce). (6) Season with salt and pepper if desired, then serve with more parmesan. NOTES Serve accompanied with green vegetables such as courgettes (zucchini) or leeks, or with a green salad. For aesthetic reasons, green tagliatelle looks best when served. ``Double cream'' is a product not normally available in North America. It has 40% butterfat; ``whipping cream'' has 30% butterfat. If you make this recipe with whipping cream instead of double cream, then use 15 g more butter. 1017 TAGLIATELLE 28 May 86 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: moderate (timing is critical). _T_i_m_e: 15 minutes. _P_r_e_c_i_- _s_i_o_n: measure carefully. CONTRIBUTOR Dave Osborne University of Nottingham, UK Path: decwrl!recipes From: mgh@mtuni (Marcus G. Hand) Newsgroups: mod.recipes Subject: RECIPE: Taramosalata Message-ID: <6879@decwrl.DEC.COM> Date: 12 Dec 86 07:51:23 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T Information Systems, Middletown, NJ, USA Lines: 64 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1018 30 Jun 86 TARAMOSALATA-1(A) USENET Cookbook TARAMOSALATA TARAMOSALATA-1 - Greek smoked fish-roe pate This is a particular family favorite at my parents' house. The word _T_a_r_a_m_o_s_a_l_a_t_a means ``fish egg salad'' in Greek. INGREDIENTS (serves 6 ) 150 g _s_m_o_k_e_d _c_o_d _r_o_e 250 ml _o_l_i_v_e _o_i_l 1 _g_a_r_l_i_c _c_l_o_v_e 30 ml _l_e_m_o_n _j_u_i_c_e 5 g _c_h_o_p_p_e_d _p_a_r_s_l_e_y 10 g _f_i_n_e_l_y _c_h_o_p_p_e_d _o_n_i_o_n (or more to taste) _f_r_e_s_h_l_y _m_i_l_l_e_d _b_l_a_c_k _p_e_p_p_e_r PROCEDURE (1) Cover cod roes for a few minutes in boiling water to loosen skins, then peel them. (2) Crush garlic and rub around a mixing basin (bowl). Discard garlic. (3) Dice roe, add 30 ml oil, and stand for 15 minutes to soften. (4) Pass roe through sieve into garlic-rubbed basin and beat until smooth. (5) Add half the lemon juice, gradually beat in the rest of the oil, adding the remainder of the lemon juice at the half-way stage. (6) Stir in the chopped onion, parsley and black pepper to taste. (7) Chill and serve. NOTES This recipe can be made with any kind of fish roe. Greeks sometimes add 100 g of cooked potatoes. The only tricky bit comes in adding the oil: you should do it a little at a time like preparing mayonnaise, and be careful not to let the oil separate. If it does begin to separate, add another dash of lemon juice. Taramosalata will keep for about a week under refrigeration. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 40 minutes off and on. _P_r_e_c_i_s_i_o_n: approxi- mate measurement OK. 1019 TARAMOSALATA-1 30 Jun 86 USENET Cookbook CONTRIBUTOR Marcus G Hand AT&T Information Systems, Middletown, New Jersey, USA mtuni!mgh Path: decwrl!recipes From: pam@cepu (Pam McGarvey) Newsgroups: mod.recipes Subject: RECIPE: Frijoles en olla Message-ID: <7427@decwrl.DEC.COM> Date: 9 Jan 87 04:47:40 GMT Sender: recipes@decwrl.DEC.COM Organization: UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA Lines: 55 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1020 22 Dec 83 TEXMEX-BEANS(V) USENET Cookbook FRIJOLES EN OLLA TEXMEX-BEANS - Tex-Mex style pinto beans. This is known in Mexico as ``frijoles en olla''-beans in the pot. This is the basis for refried beans (_f_r_i_j_o_l_e_s _r_e_f_r_i_t_o), but we also like it as well as a side dish. INGREDIENTS (Serves 4-6) 500 g _d_r_i_e_d _p_i_n_t_o _b_e_a_n_s 1 _l_a_r_g_e _o_n_i_o_n, quartered 3-4 _b_a_c_o_n _s_l_i_c_e_s 15 ml _s_a_l_t PROCEDURE (1) Pick through the dried pinto beans to remove small rocks (pro- cessors never seem to get rid of all of them). (2) Rinse beans well several times until water runs clear and all grit is removed. (3) Place beans in a large pot with enough water to reach 2/3's of the way up the pot. Bring water to a boil and add 1 large quartered onion and 3-4 slices of bacon. During the cooking process, the onion will become mush. This and the bacon add real flavor to the beans. (4) Cook over low heat for 3-4 hours until the beans are very soft and tender. Beans should just bubble, not boil, during the cooking process. (5) During the first 90 minutes, stir and check frequently. The beans absorb a large amount of water and you will have to add some periodically to prevent burning. (6) Add salt during the last 30 minutes. Finished beans should have the consistency of bean soup-which I guess this is. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 4 hours. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Pamela McGarvey UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam Path: decwrl!recipes From: pam@cepu (Pam McGarvey) Newsgroups: mod.recipes Subject: RECIPE: Chalupas Message-ID: <7431@decwrl.DEC.COM> Date: 9 Jan 87 04:49:45 GMT 1021 TEXMEX-BEANS 22 Dec 83 USENET Cookbook Sender: recipes@decwrl.DEC.COM Organization: UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA Lines: 62 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1022 22 Dec 83 TEXMEX-CHALUPA(V) USENET Cookbook CHALUPAS TEXMEX-CHALUPA - Tex-Mex style tostada You will need to first make a batch of frijoles refritos. This dish is more properly known in Mexico as _t_o_s_t_a_d_a_s. INGREDIENTS (Makes 12 chalupas) _v_e_g_e_t_a_b_l_e _o_i_l 12 _c_o_r_n _t_o_r_t_i_l_l_a_s (the thinner the better) 1.5 kg _f_r_i_j_o_l_e_s _r_e_f_r_i_t_o_s 250 g _s_h_a_r_p _c_h_e_d_d_a_r _c_h_e_e_s_e, grated 1 _l_a_r_g_e _t_o_m_a_t_o, chopped 300 g _s_h_r_e_d_d_e_d _l_e_t_t_u_c_e PROCEDURE (1) In a small skillet, heat about 1 cm of vegetable oil. Test the oil for proper temperature by putting in a small piece of tortilla. When the oil reaches the temperature where it immediately begins to bubble frantically over the tortilla as soon as it is put in the oil and the tortilla piece becomes crisp quite quickly, you are ready to cook the chalupa shells. This is important because there is nothing worse than a soggy chalupa shell which results from the oil not being hot enough. (2) Fry tortillas completely flat on both sides until very crisp. Drain and keep warm on a newspaper-covered cookie sheet in a warm oven. (3) Spread about a 1/2-cm-thick layer of refried beans on each fried tortilla. Top with a generous amount of grated sharp Cheddar cheese and 15 ml chopped onion. (4) Place assembled chalupas on a cookie sheet and brown under broiler until cheese melts. Watch them carefully under the broiler-they can burn quite quickly. (5) Top with shredded lettuce and tomato, and serve. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 15 minutes, plus preparation time of _f_r_i_j_o_l_e_s _r_e_f_r_i_t_o_s. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Pamela McGarvey UCLA Comprhensive Epilepsy Program, Los Angeles, Calif., USA {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam Path: decwrl!recipes From: pam@cepu (Pam McGarvey) Newsgroups: mod.recipes Subject: RECIPE: Tex-Mex enchiladas 1023 TEXMEX-CHALUPA 22 Dec 83 USENET Cookbook Message-ID: <7425@decwrl.DEC.COM> Date: 9 Jan 87 04:46:20 GMT Sender: recipes@decwrl.DEC.COM Organization: UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA Lines: 120 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. This recipe uses a macro feature that was not present in early versions of mod.recipes, namely an argument to the "PROCEDURE" header. The version of the macros that is needed to process this recipe has been distributed since July 1987, so I feel it is now in order to start using it. Those of you who are using old or customized versions of the recipe macros should pick up that change if you want this recipe. Brian Reid, Editor. 1024 22 Dec 83 TEXMEX-ENCHIL(M) USENET Cookbook TEX-MEX STYLE ENCHILADAS TEXMEX-ENCHIL - Central Texas style Mexican enchiladas We cook beef enchiladas in two ways-the traditional rolled enchilada and the easier-to-cook New Mexico stacked style. Both procedures are given. Also, we used to cook the enchilada sauce/chili from scratch but more recently began using a shortcut with canned Old El Paso brand enchilada sauce, since it is not only faster (20 minutes vs. 4+ hours) but also has a very authentic spice combination. INGREDIENTS (Serves 6-8) 1 kg _e_x_t_r_a _l_e_a_n _g_r_o_u_n_d _b_e_e_f (as little fat as possible) 2 _m_e_d_i_u_m _o_n_i_o_n_s, chopped 25 g _f_l_o_u_r 600 ml _e_n_c_h_i_l_a_d_a _s_a_u_c_e (2 standard cans) 500 g _s_h_a_r_p _c_h_e_d_d_a_r _c_h_e_e_s_e, grated PROCEDURE (SAUCE AND FILLING) (1) Brown ground beef and 1 chopped onion in a large skillet. There should be enough fat in the beef to eliminate any need for extra oil and also to saut'e the onions at the same time. While you are browning the beef (it should be completely cooked with no pink or red color left), be sure to break it up so that it is granular in texture, as opposed to chunky, when completely browned. Onions should be limp and translucent but not brown. (2) Add about 4 Tbsp of flour and saut'e until flour is completely incorporated into the meat mixture. (3) Add the enchilada sauce. Heat over low heat. If the mixture is too thick, add a little water. The consistency should be that of a thick gravy, but not soupy. Simmer over low heat for 20-30 minutes. PROCEDURE (ROLLED ENCHILADAS) (1) Rolled enchiladas are tougher to assemble, but more authentic. Have ready a large baking pan-we always use an oblong Pyrex pan. (2) One at a time, dip each tortilla in the enchilada sauce just enough to coat and slightly soften. (3) Lay the tortilla flat in the baking pan, spoon about 50 ml of the enchilada sauce in a line down the middle, top with about 5 ml chopped onion and about 50 ml of grated cheese. (4) Roll the tortilla tightly into a cylinder _w_i_t_h _t_h_e _s_e_a_m _o_n _t_h_e _b_o_t_t_o_m, and position against the bottom edge of the baking 1025 TEXMEX-ENCHIL 22 Dec 83 USENET Cookbook pan. Repeat until the pan is full. This can get tricky (but it is possible) as the pan gets full. Assembling the enchilada outside of the pan is usually a messy disaster. Depending on the size of the pan and how tightly each enchilada is rolled, you can get 8-12 enchiladas in a pan. This recipe should make about 16-24 enchiladas. (5) Spoon enchilada sauce over the assembled enchiladas to thinly cover. Sprinkle generously with grated cheese. Bake at 220 deg. C for 20 minutes. PROCEDURE (STACKED ENCHILADAS) (1) This is the New Mexico style. It is much easier to assemble. Have plates ready. One at a time, submerge each tortilla in the enchilada sauce (which should be cooking on low heat dur- ing this process) and cook until limp but not falling apart- this may take a little practice to gauge the time. (2) Remove the tortilla from the sauce and place flat on a plate. Spoon a little sauce, including meat, over the tortilla, add 15 ml chopped onion and about 50 ml grated cheese. (3) Repeat the process untill you have a stack of 3-4 tortillas on a plate, depending on the appetite of the person who will eat them. Top the last tortilla with a generous amount of sauce and cheese. Serve immediately. NOTES The fundamental difference between these two styles is the method used to cook the tortillas. In the rolled style, the sauce is cooked into the tortilla through the baking process. In the stacked style, the tor- tilla is cooked directly in the sauce. Only the appearance differs-the taste is the same with either style. I always use Old El Paso canned enchilada sauce, though it is possible to make your own. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 1 hour. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Pamela McGarvey UCLA Comprehensive Epilepsy Program {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam Path: decwrl!recipes From: pam@cepu (Pam McGarvey) Newsgroups: mod.recipes Subject: RECIPE: Tex-Mex refried beans Message-ID: <7429@decwrl.DEC.COM> Date: 9 Jan 87 04:48:41 GMT Sender: recipes@decwrl.DEC.COM 1026 22 Dec 83 TEXMEX-ENCHIL USENET Cookbook Organization: UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA Lines: 38 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1027 TEXMEX-REFRIED(V) 22 Dec 83 USENET Cookbook FRIJOLES REFRITOS TEXMEX-REFRIED - Tex-Mex style refried beans. You will first need to make a batch of frijoles en olla for this recipe. INGREDIENTS (serves 4-6) 1 kg _d_r_a_i_n_e_d _c_o_o_k_e_d _p_i_n_t_o _b_e_a_n_s _B_r_o_t_h _f_r_o_m _c_o_o_k_e_d _p_i_n_t_o _b_e_a_n_s 30 ml _v_e_g_e_t_a_b_l_e _o_i_l PROCEDURE (1) Heat oil in a medium skillet. (2) Add drained cooked pinto beans to the skillet and mash up into a paste. (I use an old hand potato masher but a perforated metal cooking spoon also works well). (3) Saut'e the beans over medium heat for about 5 minutes, stirring frequently to prevent burning and adding a little bean broth as necessary for proper consistency. The finished beans should be like thick library paste in texture. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes, plus cooking time of _f_r_i_j_o_l_e_s _e_n _o_l_l_a. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Pamela McGarvey UCLA Comrehensive Epilepsy Program {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam Path: decwrl!recipes From: pam@cepu (Pam McGarvey) Newsgroups: mod.recipes Subject: RECIPE: Tex-Mex tacos Message-ID: <7423@decwrl.DEC.COM> Date: 9 Jan 87 04:44:57 GMT Sender: recipes@decwrl.DEC.COM Organization: UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA Lines: 88 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1028 22 Dec 83 TEXMEX-TACOS(M) USENET Cookbook TEX-MEX STYLE TACOS TEXMEX-TACOS - San Antonio, Texas style tacos My dad is from east Texas and my mom from southern Oklahoma, but they developed their definition of Tex-Mex from several years in San Antonio. Since they now live in D.C., they feel extremely deprived-none of the chain restaurants come anywhere near the taste they developed in San Antonio. Tex-Mex cooking is based on peasant-style dishes from the areas of Mex- ico bordering Texas. The primary ingredients of Tex-Mex cooking are corn tortillas (the thinner the better), ground beef, pinto beans, and hot chile powder, sharp Cheddar cheese, and onions. INGREDIENTS (1 dozen tacos) 1 kg _e_x_t_r_a _l_e_a_n _g_r_o_u_n_d _b_e_e_f 1 _m_e_d_i_u_m _o_n_i_o_n, chopped fine. 2.5 ml _s_a_l_t 60 ml _c_h_i_l_e _p_o_w_d_e_r (or more to taste) _v_e_g_e_t_a_b_l_e _o_i_l 12 _c_o_r_n _t_o_r_t_i_l_l_a_s (the thinner the better) 250 g _s_h_a_r_p _C_h_e_d_d_a_r _c_h_e_e_s_e, grated 1 _l_a_r_g_e _t_o_m_a_t_o, chopped. 500 g _s_h_r_e_d_d_e_d _l_e_t_t_u_c_e PROCEDURE (1) Brown the ground beef and chopped onion in a large skillet. There should be enough fat in the beef to eliminate any need for extra oil and also to saut'e the onions at the same time. While you are browning the beef (it should be completely cooked with no pink or red color left), be sure to break it up so that it is granular in texture, as opposed to chunky, when completely browned. Onions should be limp and translucent but not brown. (2) Drain off as much fat as possible. Add salt and chile powder and continue to saut'e until the chile is completely incor- porated into the meat mixture. Cover skillet and leave on extremely low heat-just enough to keep the meat hot. (3) Put about 1 cm of vegetable oil in a small skillet, and heat it. Test the oil for proper temperature by putting in a small piece of tortilla. When the oil reaches the temperature where it immediately begins to bubble frantically over the tortilla as soon as it is put in the oil and the tortilla piece becomes crisp quite quickly, you are ready to cook the taco shells. This is important because there is nothing worse than a soggy taco shell (which results from the oil not being hot enough). (4) Using tongs, put the tortillas in the oil, one at a time, and 1029 TEXMEX-TACOS 22 Dec 83 USENET Cookbook cook for 30-60 seconds until the underside just starts to become crisp. With the tongs, turn the tortilla over and, using a spatula, bend in half to form the shell. Cook each side of the bent tortilla until crisp, about 30-45 seconds per side. Remove the shell from the oil and drain on a newspaper-covered cookie sheet. The cooked shells can be kept warm in the oven at very low heat. (5) To assemble, fill each shell about 2/3's full of the meat and top with cheese, tomato and lettuce. We like to add extra zap with a shot of Tabasco sauce. NOTES Don't try to use instant onion in this recipe. In San Antonio, people consider that the best chile powder is _G_e_b_h_a_r_d_t'_s or _E_a_g_l_e _B_r_a_n_d. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 20 minutes. _P_r_e_c_i_s_i_o_n: measure the spices. CONTRIBUTOR Pamela McGarvey UCLA Comprehensive Epilepsy Program {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam Path: decwrl!recipes From: horton@reed.uucp (Nike Horton) Newsgroups: alt.gourmand Subject: RECIPE: Tofu balls Message-ID: <14382@decwrl.DEC.COM> Date: 5 Aug 88 07:07:36 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Reed College, Portland, Oregon, USA Lines: 67 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1030 1 Feb 88 TOFU-BALLS(MV) USENET Cookbook TOFU BALLS TOFU-BALLS - Vegetable and tofu This recipe comes from the _N_e_w _R_e_c_i_p_e_s _f_r_o_m _M_o_o_s_e_w_o_o_d _R_e_s_t_a_u_r_a_n_t cook- book. They said that these vegetarian balls are ``one of our most popu- lar standard lunch items''. I was skeptical, so I gave it a try and indeed, they are quite tasty. INGREDIENTS (3 dozen) 50 ml _v_e_g_e_t_a_b_l_e _o_i_l 4 _c_l_o_v_e_s _g_a_r_l_i_c, crushed 1 _l_a_r_g_e _o_n_i_o_n, finely chopped 1 _l_a_r_g_e _c_a_r_r_o_t, grated 1 _g_r_e_e_n _p_e_p_p_e_r, finely chopped 7 ml _d_r_i_e_d _b_a_s_i_l 5 ml _g_r_o_u_n_d _f_e_n_n_e_l 5 ml _d_r_i_e_d _o_r_e_g_a_n_o 2 _l_a_r_g_e _e_g_g_s 120 g _b_r_e_a_d _c_r_u_m_b_s 80 g _w_a_l_n_u_t_s, very finely chopped 10 g _f_r_e_s_h _p_a_r_s_l_e_y 30 ml _D_i_j_o_n _m_u_s_t_a_r_d 25 ml _s_e_s_a_m_e _o_i_l 15 ml _t_a_m_a_r_i _s_o_y _s_a_u_c_e 3 _f_i_r_m _t_o_f_u _c_a_k_e_s _b_l_a_c_k _p_e_p_p_e_r PROCEDURE (1) Preheat oven to 175 deg. C. (2) Saute the garlic, onion, carrot, pepper, basil, fennel and oregano in the oil for 10 minutes or until tender. (3) In a large bowl, beat the eggs, then add all other ingredients except the tofu. (4) Mash the tofu and add it to the other ingredients. Mix well. (5) Form the mixture into 4-cm balls. Spread on a greased baking sheet. (6) Bake for 20-30 minutes at 175 deg. C or until golden brown. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes preparation, 30 minutes baking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. 1031 TOFU-BALLS 1 Feb 88 USENET Cookbook CONTRIBUTOR Nicholas Horton Reed College, Portland, Oregon, USA tektronix!reed!horton Path: decwrl!recipes From: aviva@excelan (Aviva Garrett) Newsgroups: mod.recipes Subject: RECIPE: Tofu with meat Message-ID: <4583@decwrl.DEC.COM> Date: 3 Aug 86 07:22:21 GMT Sender: recipes@decwrl.DEC.COM Organization: Excelan, Inc., San Jose, California Lines: 55 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1032 3 Jun 86 TOFU-MEAT(M) USENET Cookbook TOFU TO NIKU DONBURI TOFU-MEAT - A Japanese tofu recipe with meat This recipe is originally from "Japanese Country Cookbook" by Russ Rud- zinski. This is our version of the recipe. The grated carrots give it a very nice flavor. INGREDIENTS (serves 3-4) 175 g _t_o_f_u (2 squares) 2 _c_a_r_r_o_t_s, shredded 2 _g_r_e_e_n _o_n_i_o_n_s, chopped fine 20 g _p_a_r_s_l_e_y, chopped fine 100-200 g _s_h_r_i_m_p, _c_r_a_b, _o_r _c_r_a_b _b_l_e_n_d 30 ml _o_i_l (for frying) 50 ml _s_o_y _s_a_u_c_e 10 ml _s_u_g_a_r 2 _e_g_g_s PROCEDURE (1) Heat the oil and saut'e all the vegetables until tender (3-4 minutes). (2) Mash the tofu with a fork. (3) Add the shrimp or crab, tofu, soy sauce, and sugar to veget- ables. Mix well. Cook until everything is heated. (4) Beat the eggs and pour over mixture in Step 3. Cook until eggs are done. (5) Serve in a bowl over rice. NOTES This recipe can be made with beef, chicken, or pork instead of shrimp or crab. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Aviva Garrett Excelan, Inc., San Jose ucbvax!mtxinu!excelan!aviva Path: decwrl!recipes From: cheadle@spar-20.arpa (Victoria Cheadle) Newsgroups: alt.gourmand Subject: RECIPE: Beefy tortilla casserole Message-ID: <12298547940.11.CHEADLE@Score.Stanford.EDU> Date: 31 Jul 87 06:06:13 GMT Sender: recipes@decwrl.DEC.COM 1033 TOFU-MEAT 3 Jun 86 USENET Cookbook Distribution: alt Organization: Schlumberger Palo Alto Research, Palo Alto, Calif., USA Lines: 73 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1034 1 Jun 87 TORTILLA-CASS(M) USENET Cookbook BEEFY TORTILLA CASSEROLE TORTILLA-CASS - A simple Mexican-style casserole with beef and cheese This a conglomeration of several of my favorite Mexican casserole recipes. I took what I liked best from each one and this is what it turned out to be. My family devoured it instantly and completely, and it has become one of our favorites. INGREDIENTS (Serves 4-6) 800 g _g_r_o_u_n_d _b_e_e_f 1 _l_a_r_g_e _o_n_i_o_n, chopped 3-4 _c_l_o_v_e_s _g_a_r_l_i_c, chopped 1 _g_r_e_e_n _b_e_l_l _p_e_p_p_e_r (capsicum), chopped 15 ml _c_h_i_l_i _p_o_w_d_e_r 5 ml _c_u_m_i_n 3-6 sprigs _c_i_l_a_n_t_r_o 200 g _c_h_o_p_p_e_d _o_l_i_v_e_s 500 g _t_o_m_a_t_o_e_s 3 dl _e_n_c_h_i_l_a_d_a _s_a_u_c_e 7-9 _c_o_r_n _t_o_r_t_i_l_l_a_s 250 g _c_h_e_d_d_a_r _c_h_e_e_s_e, grated 250 g _M_o_n_t_e_r_e_y _j_a_c_k _c_h_e_e_s_e, grated 30 g _c_r_u_s_h_e_d _c_o_r_n _c_h_i_p_s PROCEDURE (1) Brown ground chuck; drain any excess fat. (2) Add (chopped) onion, garlic, and bell pepper; cook until soft. (3) Cut tomatoes into chunks and add to beef mixture (including liquid). Add enchilada sauce, chili powder, cumin, and cilan- tro. Add salt and pepper to taste. (4) Bring to a boil; reduce heat and simmer uncovered for 20 minutes. (5) Grease a 3-liter casserole. Steam (or fry) tortillas. Put approx. 1/3 of the meat mixture in the casserole dish followed by a layer of tortillas, cheese, and olives. Repeat twice. Sprinkle crushed corn chips around the edges and bake at 175 deg. C for 20 minutes or until heated through. Cut into wedges. NOTES You can adjust the seasonings to suit your own tastes; I listed conser- vative amounts (for me, anyway!). You can also add salsa (homemade is best) to the casserole, if desired. Serve with fried rice (plain or flavored) and green salad. 1035 TORTILLA-CASS 1 Jun 87 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 20 minutes cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Victoria Cheadle Schlumberger Palo Alto Research, Palo Alto, California, USA cheadle@spar-20.arpa decwrl!spar!cheadle Path: decwrl!recipes From: oday@hplabs (Vicki O'Day) Newsgroups: mod.recipes Subject: RECIPE: Tortilla Soup Message-ID: <3730@decwrl.DEC.COM> Date: 20 Jun 86 03:39:31 GMT Sender: recipes@decwrl.DEC.COM Organization: Hewlett-Packard Laboratories, Palo Alto CA Lines: 83 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1036 18 Mar 86 TORTILLA-SOUP(SPV) USENET Cookbook TORTILLA SOUP TORTILLA-SOUP - A spicy soup with cheese, tomatoes, and corn This is a recipe from Salmagundi, a San Francisco soup restaurant chain. INGREDIENTS (Serves 12) 1.5 kg _c_h_i_c_k_e_n _p_i_e_c_e_s 4 l _w_a_t_e_r 5 ml _c_e_l_e_r_y _s_e_e_d 5 ml _b_l_a_c_k _p_e_p_p_e_r_c_o_r_n_s 2 _g_a_r_l_i_c _c_l_o_v_e_s, peeled 500 g _c_a_n_n_e_d _w_h_o_l_e _p_e_e_l_e_d _t_o_m_a_t_o_e_s (do not drain-reserve the liquid) 1 _o_n_i_o_n, cut into 1-cm pieces. 1 _g_r_e_e_n _p_e_p_p_e_r, cut into 1-cm pieces. 3 _s_p_r_i_g_s _f_r_e_s_h _c_i_l_a_n_t_r_o 2.5 ml _g_r_o_u_n_d _c_u_m_i_n 2.5 ml _c_a_y_e_n_n_e _o_r _c_h_i_l_i _p_o_w_d_e_r 1 ml _g_r_o_u_n_d _w_h_i_t_e _p_e_p_p_e_r 1 _c_l_o_v_e _g_a_r_l_i_c, minced 300 g _f_r_o_z_e_n _c_o_r_n 4 _g_r_e_e_n _o_n_i_o_n_s, coarsely chopped _s_a_l_t 180 g _c_o_o_k_e_d _r_i_c_e (cook 75 g of raw rice to get that much cooked rice) 10 ml _m_i_n_c_e_d _p_a_r_s_l_e_y 100 g _t_o_r_t_i_l_l_a _c_h_i_p_s 200 g _g_r_a_t_e_d _c_h_e_d_d_a_r _c_h_e_e_s_e PROCEDURE (1) Combine chicken and water in stockpot. Add celery seed, pep- percorns and garlic tied in cheesecloth. Cover, bring to a boil, reduce heat and simmer for about 45 minutes. (2) Remove chicken from broth and let cool. Strain broth and return to pot. (3) Add tomatoes, onion, green pepper, cilantro, cumin, cayenne, white pepper and garlic. Cover and simmer 30 minutes. (4) Add corn and green onion. Simmer 10 minutes. While this is cooking, skin and bone the chicken pieces and cut the meat into bite-size pieces. (5) Add salt to taste. Add the chicken, rice and parsley to the broth, and heat through. (6) Garnish each bowl with a few crisp tortilla chips (homemade are best, or those made in a homemade style) and some grated cheddar cheese. 1037 TORTILLA-SOUP 18 Mar 86 USENET Cookbook NOTES I usually make this with leftover chicken. You don't actually need a whole chicken worth-even a small amount will do. In this case, I use a mixture of chicken broth and water (about 2/3 chicken broth) for the liquid. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 2 hours, most of it simmering. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto CA hplabs!oday Path: decwrl!recipes From: cimeti@nucsrl.UUCP (Cimet Israel) Newsgroups: mod.recipes Subject: RECIPE: Tortilla soup II Message-ID: <8170@decwrl.DEC.COM> Date: 20 Feb 87 04:34:46 GMT Sender: recipes@decwrl.DEC.COM Organization: Northwestern University, Evanston, Illinois, USA Lines: 58 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1038 10 Dec 86 TORTILLA-SOUP2(SP) USENET Cookbook TORTILLA SOUP TORTILLA-SOUP2 - A soup with crispy tortillas This is my recipe for a soup that is very popular in Mexico. If you have ever wondered what to do with some leftover tortillas that are in your refrigerator, then read this recipe. If you haven't wondered, then do it with fresh tortillas. INGREDIENTS (Serves 4) 12 _c_o_r_n _t_o_r_t_i_l_l_a_s 5 dl _t_o_m_a_t_o _s_a_u_c_e (2 standard cans) 40 g _c_h_o_p_p_e_d _o_n_i_o_n _c_h_o_p_p_e_d _m_o_z_z_a_r_e_l_l_a _c_h_e_e_s_e _c_r_u_s_h_e_d _p_o_r_k _r_i_n_d_s _c_h_o_p_p_e_d _a_v_o_c_a_d_o _o_i_l _f_o_r _f_r_y_i_n_g PROCEDURE (1) Cut the tortillas into strips (about 3 cm wide). (2) Fry the tortillas in the oil until golden brown and crispy. Dry them in a paper towel and add a little salt. (3) To make the soup: In a medium kettle saut'e the onions in a bit of oil until they become translucent. Mix 5 dl of water with the tomato sauce and bring to a boil. Set aside. Add salt and pepper to taste. (4) To serve: pour the soup into 4 soup bowls. Put some tortilla strips in each bowl. Bring them to the table along with the cheese, pork rinds, and avocado. Each person adds the rest to his/her soup to their taste. NOTES You can add some tabasco sauce to the soup to make it hot or use any cheese that will melt when added to the soup. Pork rinds are a typical Mexican snack that is sold in many supermarkets in bulk or in the snack area. RATING _D_i_f_f_i_c_u_l_t_y: easy _T_i_m_e: 10 minutes _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR I. Arieh Cimet Northwestern University, Evanston, Illinois, USA {ihnp4,chinet}!nucsrl!cimeti Path: decwrl!recipes From: angi@minster.uucp (Angi Lamb) Newsgroups: mod.recipes 1039 TORTILLA-SOUP2 10 Dec 86 USENET Cookbook Subject: RECIPE: 1000 calorie-a-bite trifle Message-ID: <6081@decwrl.DEC.COM> Date: 24 Oct 86 03:34:20 GMT Sender: recipes@decwrl.DEC.COM Organization: Department of Computer Science, University of York, UK Lines: 73 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1040 4 Jul 86 TRIFLE-1(D) USENET Cookbook TRIFLE I TRIFLE-1 - 1000 calorie-a-bite trifle The title says it all. This recipe is my own invention. INGREDIENTS (one trifle) FRUIT 3 _p_e_a_r_s 250 g _r_a_s_p_b_e_r_r_i_e_s (tinned or fresh) 1 _p_a_s_s_i_o_n _f_r_u_i_t 1 bottle _d_r_y _s_h_e_r_r_y SPONGE CAKE 120 g _b_u_t_t_e_r 120 g _c_a_s_t_o_r _s_u_g_a_r 120 g _s_e_l_f-_r_a_i_s_i_n_g _f_l_o_u_r 2 _e_g_g_s (slightly whisked) CUSTARD 2 _e_g_g_s 0.5 ml _s_a_l_t 0.5 ml _n_u_t_m_e_g 300 ml _d_o_u_b_l_e _c_r_e_a_m (or use whipping cream) TOPPING 300 ml _d_o_u_b_l_e _c_r_e_a_m _r_o_a_s_t _a_l_m_o_n_d_s PROCEDURE (1) Peel and slice pears, drain raspberries if tinned, and scoop out passion fruit. Place fruit in large trifle bowl and add an ample quantity of sherry. Leave for twenty-four hours to soak in the refrigerator. (2) Preheat oven to 175 deg. C. Cream butter and sugar until light and fluffy. Add eggs and 15 g of flour and beat. Fold in rest of flour. Bake in 18-cm square tin for 25-30 mins until brown. Let cool. Slice into fingers and arrange on top of fruit. More sherry may be added at this point. (3) Pour one large glass of sherry. Mix eggs and add all ingredients to small bowl. Place bowl in pan of simmering water. Stir continuously with wooden spoon, sipping sherry, until custard thickens. This takes about ten minutes. Pour custard on top of sponge. Chill in fridge. (4) Whip cream until stiff and smooth over top of custard. Arrange almonds decoratively. 1041 TRIFLE-1 4 Jul 86 USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: moderate _T_i_m_e: 1 hour preparation, 1 day waiting, 10 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Angi Lamb Department of Computer Science, University of York, UK ukc!minster!angi Path: decwrl!recipes From: loosemor@esunix.uucp (Sandra Loosemore) Newsgroups: alt.gourmand Subject: RECIPE: Vegetable-stuffed trout Message-ID: <11740@decwrl.DEC.COM> Date: 3 Oct 87 08:05:11 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: Evans and Sutherland, Salt Lake City, Utah, USA Lines: 58 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1042 30 Mar 87 TROUT-1(M) USENET Cookbook VEGETABLE-STUFFED TROUT TROUT-1 - Stuffed trout cooked in a microwave oven I prefer fish cooked in the microwave to ordinary baked fish, because it doesn't get dried out. The texture is similar to what you get when you cook fish wrapped in aluminum foil outdoors over a wood fire. It's also much less work! INGREDIENTS (Serves 2) 2 _t_r_o_u_t, about 250 g each 15 ml _m_a_r_g_a_r_i_n_e 30 ml _l_e_m_o_n _j_u_i_c_e 1 _g_r_e_e_n _p_e_p_p_e_r 1/2 _o_n_i_o_n _a_s_s_o_r_t_e_d _s_e_a_s_o_n_i_n_g_s (salt, pepper, bay leaf, basil, dried parsley, etc.) PROCEDURE (1) Clean and scale the trout. Wash carefully. You can leave the heads on if you like. (2) Cut up the green pepper and onion into bite-size chunks. If you're feeling experimental, try adding a bit of tomato (or whatever). (3) Melt the margarine in a microwavable dish big enough to accom- modate the fish. Stir in the lemon juice. (4) Roll the fish around in the lemon-butter mixture, and sprinkle with seasonings to taste. Add the vegetables to the dish (don't put them in the trout yet). (5) Cover loosely to prevent spatters (a paper plate or wax paper works fine) and microwave on high power for about 7 minutes, or until the fish is opaque and flaky and the vegetables are tender. Flip the fish over and stir the vegetables once or twice during this time. Scoop some of the vegetables and sauce into the body cavity before serving. NOTES This recipe is for a standard 600 to 700 watt microwave oven. RATING _D_i_f_f_i_c_u_l_t_y: easy if you know how to clean a trout. _T_i_m_e: 5 minutes preparation, 10 minutes cooking. _P_r_e_c_i_s_i_o_n: No need to measure. CONTRIBUTOR Sandra Loosemore Evans & Sutherland Computer Corporation, Salt Lake City, Utah, USA {decwrl, utah-gr!uplherc}!esunix!loosemor 1043 TROUT-1 30 Mar 87 USENET Cookbook From: MO@SU-CSLI (Maurice Bizzarri) Newsgroups: mod.recipes Subject: RECIPE: Chocolate Truffles I Date: 28 Feb 86 05:10:24 GMT Organization: Bizzarri Computing, Palo Alto, CA Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1044 10 Feb 86 TRUFFLES-1(D) USENET Cookbook CHOCOLATE TRUFFLES I TRUFFLES-1 - French-style chocolate confectionery For those of you who are crazy enough about chocolate to go to the extremes that I do, here is the recipe for the chocolate truffles that I make. The formula is taken from Paul Bocuse's _F_r_e_n_c_h _C_o_o_k_i_n_g, but the directions are my own. INGREDIENTS (3 kg of truffles) 1.4 kg _c_h_o_c_o_l_a_t_e (semi-sweet or semi-bittersweet) 1 liter _v_e_r_y _h_e_a_v_y _c_r_e_a_m 225 g _s_w_e_e_t _b_u_t_t_e_r (i.e. unsalted butter) _c_o_c_o_a _p_o_w_d_e_r PROCEDURE (1) Melt the chocolate in the top of a double boiler. Do not cook the chocolate. This should be done SLOWLY over minimum heat. (2) Boil the cream. Once the chocolate is completely melted, and the cream just boiled, combine in the top of the double boiler. (3) Take off the top pan from the water, and (off heat) mix until completely combined. Keep stirring until it is relatively cool. Allow to sit until it is cool enough to put into a refrigerator. (4) Refrigerate _o_v_e_r_n_i_g_h_t (NO SHORT CUTS HERE!!!). (5) The next morning, melt this wonderful mixture again in a dou- ble boiler. When it is completely melted again, mix in the butter until it is completely absorbed. Whip, either with a hand whisk or a very slow electric gizmo, until the butter is completely absorbed and the mixture is cool again. This can take an hour or longer, depending upon the chocolate, etc. Let cool, and refrigerate overnight once more (this is not as critical as the first cooling; a few hours will be enough). (6) Heat once again, and whip until cool. Refrigerate until it is thick enough to pipe through a pastry bag. Using a 1-cm ozzle, make little balls on a big piece of parchment paper that has cocoa powder spread on it. Roll in the powder. Keep chilled until just before serving. Let them return to just above room temperature before eating. NOTES If you like Grand Marnier or Kahlua or rum or whatever in your cho- colate, the last melting (step 6) is the time to add. I think it's a small but forgivable sin myself. 1045 TRUFFLES-1 10 Feb 86 USENET Cookbook I recommend Guittard chocolate. You can buy their semisweet chips in 350 g bags. You can also buy it in 5-kg bars. You can also buy big bars of Guittards ``French Vanilla Semi bittersweet'' which is so good you might eat all of it before you cook with it. Guittard makes five types of bittersweet if you like you chocolate really bitter Use genuine, real-live, honest ``heavy cream'' and not ultrapasteurized whipping cream. Try a wholesale dairy. I only use Challenge sweet butter. Under no circumstances should you use anything but unsalted butter in this recipe. I use Hershey's Cocoa. Still the best for my taste. RATING _D_i_f_f_i_c_u_l_t_y: quite difficult (melting the chocolate 3 times requires tremendous care). _T_i_m_e: 3 or 4 hours of preparation during a 3-day period. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Maurice Bizzarri Bizzarri Computing mo@csli.stanford.edu decwrl!mejac!mo From: minow@decvax (Martin Minow) Newsgroups: mod.recipes Subject: RECIPE: Chocolate Truffles II Date: 28 Feb 86 05:12:13 GMT Organization: DEC - ULTRIX Engineering Group Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1046 19 Dec 85 TRUFFLES-2(D) USENET Cookbook CHOCOLATE TRUFFLES II TRUFFLES-2 - Classic chocolate confectionery These are as good-or better-than anything you can buy in a store. INGREDIENTS (makes 10 dozen) 900 g _d_a_r_k _c_o_a_t_i_n_g _c_h_o_c_o_l_a_t_e 200 g _u_n_s_w_e_e_t_e_n_e_d _b_a_k_i_n_g _c_h_o_c_o_l_a_t_e (or more, to taste) 90 g _u_n_s_a_l_t_e_d _b_u_t_t_e_r 300 ml _C_o_i_n_t_r_e_a_u PROCEDURE (1) Chop the chocolate. Melt together with the butter over sim- mering water. Stir continuously with a rubber spatula. Don't let water get into the chocolate. (2) Warm the Cointreau to the same temperature as the chocolate. Slowly blend the Cointreau into the chocolate (still over the water). Stir continuously. Do this slowly (as if you were making hollandaise). Using an electric mixer, beat the mix- ture until cool and somewhat thickened. (Takes about 5 minutes; you'll need a good mixer.) (3) Line a large baking sheet (30x40 cm) with wax paper. Pour in the truffle mix. (This will fill the pan.) Chill in the refrigerator until solid (several hours). (4) Use a pizza cutter to cut the stuff into strips (peel off the wax paper first), then into squares. Take each one, mash it in your palm, and roll in cocoa. Chill some more. NOTES I recommend Merckens Yucatan or Lindt Extra Bittersweet for the dark coating chocolate. In place of the Cointreau, try substituting other liqueurs (Chambord, Amaretto, Kahlua) and coatings (chopped roasted almonds, finely chopped candied orange peel, coffee beans run through a nutmeg grinder, etc.) Truffles rolled in cocoa are ``classic''-here are some rough and ready instructions for coating anything with chocolate, abstracted from _M_a_k_i_n_g _C_h_o_c_o_l_a_t_e_s by Alec Leaver, published in 1975 by Weathervane Books by arrangement with Michael Joseph Ltd. (The book is out of print.) Melt some chocolate over hot water, let it cool slowly until it just thickens 26-28oC). Now warm the chocolate gently and slowly until it thins slightly. The temperature should be above 29 deg. C, but below 32 deg. C. This maximum working temperature is absolutely crucial. The temperature of the room you work in should not exceed 21 deg. C. 1047 TRUFFLES-2 19 Dec 85 USENET Cookbook Pre-bottom all centers-that is, smear a little couverature on what will be the bottom of the center with the back of a spoon and place it, bot- tom side up, on a plate. This lets you check that the couverature is properly tempered. After the bases have set and hardened a little, stir the couverature thoroughly, trying not to get too many air-bubbles in. Drop a center into the couverature, bottom down and, with an ordinary fork, slightly warmed, push it down to submerge it fully. Immediately, pick it out with the fork, tap the fork on the side of the bowl in order to settle the chocolate, and wipe any excess from underneath the fork. Transfer the center to a sheet of wax paper. Stir the couverature after deposit- ing each center to keep it well mixed. The basis of the truffle centre is ganache paste, a mixture of melted chocolate and warm cream well blended and cooled until it hardens. Orange, honey, peppermint, rum or vanilla can be added to give flavor, but it is important that the final mixture should be hard enough to be moulded to shape and be capable of standing up to being coated with cho- colate. The texture of ganache paste depends upon the kinds of cream and chocolate and the proportions in which they are used. Plain cho- colate is harder than milk chocolate, so more cream can be added to it. Single cream is thinner than double so must be used in smaller quanti- ties. Incorporating cream or other liquids fulfills two functions: it softens the chocolate and it gives flavor. After the centre has been made and moulded to shape, it is coated with chocolate to seal it and help to keep it moist. It is then rolled in a final decorative coating, and this can cocoa sweetened with a little icing sugar, or chopped mixed nuts. RATING _D_i_f_f_i_c_u_l_t_y: moderate for classic truffles, quite difficult for coated centers. _T_i_m_e: most of a day. _P_r_e_c_i_s_i_o_n: measure carefully. CONTRIBUTOR Martin Minow Digital Equipment Corporation, Ultrix Engineering Group, Merrimac, NH decvax!minow From: chan@hpfcla (Chan Benson) Newsgroups: mod.recipes Subject: RECIPE: simple chocolate truffles Date: 28 Feb 86 05:15:31 GMT Organization: Hewlett-Packard, Fort Collins, CO Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1048 19 Dec 85 TRUFFLES-2 USENET Cookbook 1049 TRUFFLES-3(D) 15 Dec 85 USENET Cookbook SIMPLE CHOCOLATE TRUFFLES TRUFFLES-3 - Easy-to-make candies with chocolate and creamcheese Here's a good recipe for lazy chocolate freaks. They're not as good as the ones you buy in good candy stores, but they're still yummy. INGREDIENTS (makes 2 dozen) 500 g _p_o_w_d_e_r_e_d _s_u_g_a_r 250 g _c_r_e_a_m _c_h_e_e_s_e (one large package or 3 small packages less a nibble) 5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 150 g _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e _a_s_s_o_r_t_e_d _t_o_p_p_i_n_g_s (_c_o_c_o_a, _p_o_w_d_e_r_e_d _s_u_g_a_r, _c_r_u_s_h_e_d PROCEDURE (1) Mix the powdered sugar into the softened cream cheese a little at a time, making sure it is well blended after every addi- tion. (2) Melt the chocolate in a double boiler and add it to the cream cheese mixture along with the vanilla. Mix well. (3) Chill for a couple hours. Roll mix into 2-cm balls, then roll them in a topping. Chill. NOTES If you're adventurous, try substituting the liqueur of your choice for the vanilla. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes preparation, 2 hours chilling, 20 minutes rolling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Chan Benson Hewlett-Packard Company, Fort Collins, CO {ihnp4 | hplabs}!hpfcla!chan Path: decwrl!recipes From: martin@rlvd (Martin Prime) Newsgroups: mod.recipes Subject: RECIPE: Austrian truffles Message-ID: <5989@decwrl.DEC.COM> Date: 17 Oct 86 03:36:26 GMT Sender: recipes@decwrl.DEC.COM Organization: Rutherford Appleton Lab, Chilton, Oxfordshire, UK Lines: 51 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust 1050 15 Dec 85 TRUFFLES-3 USENET Cookbook Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1051 TRUFFLES-4(D) 30 May 86 USENET Cookbook CHOCOLATE TRUFFLES IV TRUFFLES-4 - Very simple chocolate truffles I found this recipe in the flight magazine for a trip from London to Vienna. I think Vienna is probably the best place in the world for cakes and sweets. Whatever you do, never go to Vienna if you are on a diet. This is also the only recipe I have ever collected that is in cups rather than grams! INGREDIENTS (Makes 25-30) 190 g _s_u_g_a_r 75 g _p_o_w_d_e_r_e_d _c_h_o_c_o_l_a_t_e 125 ml _w_h_i_p_p_i_n_g _c_r_e_a_m 60 g _u_n_s_a_l_t_e_d _b_u_t_t_e_r PROCEDURE (1) Put all ingredients in a solid sauce-pan, mix while bringing slowly to the boil. (2) Boil gently. (3) After two minutes you will have a wonderful icing for cakes, and a sauce for ice cream. (4) After six minutes (or a little longer if you want your truf- fles harder) take sauce-pan off heat and allow the mixture to cool slightly. At this point you can add dark rum or any other liqueur if you wish. Cool in the refrigerator for about one hour. (5) Form into balls about the size of large marbles and roll them in powdered chocolate. Cool to room temperature, or chill. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes preparation, 1 hour cooling, 1 hour forming balls. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Martin Prime. Rutherford Appleton Laboratory, Chilton, Didcot, Oxfordshire, UK mcvax!ukc!rlvd!martin Path: decwrl!recipes From: milo@glacier (Milo Minderbinder) Newsgroups: mod.recipes Subject: RECIPE: Chocolate-covered cotton Message-ID: <8987@decwrl.DEC.COM> Date: 1 Apr 87 19:51:31 GMT Sender: recipes@decwrl.DEC.COM Organization: M&M Enterprises, Palermo, Italy Lines: 58 1052 30 May 86 TRUFFLES-4 USENET Cookbook Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1053 TRUFFLES-MILO(D) 22 Feb 44 USENET Cookbook MINDERBINDER TRUFFLES-MILO - Chocolate covered cotton This is a recipe I invented after I had cornered the cotton market and couldn't get rid of the stuff. While good orlon can be substituted for the cotton, the resulting pro- duct won't have the same flavor or texture as the real thing. Your friends will be able to tell that you've been skimping. Egyptian cotton works best. INGREDIENTS (About fifty servings) 50 _p_l_a_i_n _c_o_t_t_o_n _b_a_l_l_s OR 3 by 6 feet _c_o_t_t_o_n _w_o_o_l 2 lb _b_i_t_t_e_r_s_w_e_e_t _c_h_o_c_o_l_a_t_e [optional] 1/2 cup _a_n_y _f_a_v_o_r_i_t_e _l_i_q_u_e_u_r PROCEDURE (1) If starting from cotton wool, divide it into about 50 pieces, making sure they are well formed, round, and the rough edges have been worked back into the mass to make a smooth surface. (2) Melt the chocolate in a double boiler being careful not to get any water in the chocolate. (3) In batches of about ten put the balls of cotton on a fine rack or grate. Sprinkle with the liqueur if you're using it. [Be careful! Too much will overpower the other flavors.] (4) Slowly pour enough chocolate over each ball of cotton to coat it thoroughly, letting excess drip off. (5) Allow the chocolate coating to cool before taking the cho- colate covered cotton from the rack. NOTES Keep stored in a closed container in a cool place away from light. Mun- itions boxes work well for this. As a special cold-weather treat, use wool instead of cotton. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 2 hours. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Milo Minderbinder M&M Enterprises milo@glacier 1054 22 Feb 44 TRUFFLES-MILO USENET Cookbook Path: decwrl!recipes From: reid@decwrl.ARPA (Brian Reid) Newsgroups: mod.recipes Subject: RECIPE: Tucson tostadas (a melted-cheese appetizer) Message-ID: <6776@decwrl.DEC.COM> Date: 5 Dec 86 04:38:01 GMT Sender: recipes@decwrl.DEC.COM Organization: DEC Western Research Lines: 86 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1055 TUCSON-TOSTADA(A) 16 Jun 86 USENET Cookbook TUCSON TOSTADAS TUCSON-TOSTADA - A toasted cheese tortilla snack popular in southern Arizona I first discovered this recipe in 1978 when I went to Tucson to visit my prospective in-laws. Such visits are often tense; Loretta's parents knew that I liked Mexican food, so they took me to their favorite restaurant, _C_a_s_a _M_o_l_i_n_a. The appetizer, a toasted cheese tostada, was so good that I forgot my nervousness and just chowed down on serving after serving. I think that her parents remembered from that visit more about my appetite than my personality. I tried several times to make Tucson tostadas, but they always ended up tasting like pizza. Then a recipe appeared in the April 1986 issue of _S_u_n_s_e_t magazine, and after reading it, I was able to reconstruct this replica of the _T_o_s_t_a_d_a _C_a_s_a _M_o_l_i_n_a. The secret is to use Mexican cheeses. INGREDIENTS (Serves 6) 3 _m_e_d_i_u_m _f_l_o_u_r _t_o_r_t_i_l_l_a_s (buy the largest flour tortillas that will fit in your biggest frypan) 250 g _O_a_x_a_c_a _c_h_e_e_s_e, shredded 250 g _M_o_n_t_e_r_e_y _j_a_c_k _c_h_e_e_s_e, shredded 150 g _a_n_e_j_o _c_h_e_e_s_e, grated 250 g _p_o_b_l_a_n_o _p_e_p_p_e_r_s, sliced (or any other mild chili pepper) 10 g _f_r_e_s_h _c_o_r_i_a_n_d_e_r, chopped fine _l_a_r_d _o_r _o_i_l _f_o_r _f_r_y_i_n_g PROCEDURE (1) Preheat oven to 175 deg. C. (2) If you are using fresh poblanos, roast them and remove their skins and seeds, If you are using canned poblanos, wash and drain them. Slice the peppers into thin decorative slices. (3) In a big frypan, fry a tortilla in lard or oil until it is golden brown. Remove to paper towels, drain well, then place on a baking sheet or pizza pan. Although lard is bad for you, the grim truth is that tortillas taste very much better when they have been fried in lard. Live dangerously. (4) When the tortilla has cooled and hardened, cover it with a thin layer of Oaxaca cheese, then with the jack cheese. Crum- ble anejo on top of those layers, then sprinkle finely-chopped coriander on top of that. (5) Arrange the pepper slices in a geometric pattern on top of the cheeses. Bake for 5 minutes, or until the cheese has melted but not browned. Remove from the oven, and use a pizza cutter to slice into individual portions. Serve immediately. 1056 16 Jun 86 TUCSON-TOSTADA USENET Cookbook NOTES Oaxaca (pronounced ``oh-HOCK-a'') cheese is a Mexican string cheese. You can substitute any Mexican cheese marked ``asadero'' (melting cheese). If you're desperate, you can use Armenian mozzarella, which has the right texture but the wrong flavor. Monterey jack is a bland American cheddar; you can substitute good- quality Muenster. Anejo cheese is somewhat like Parmesan, dry and crumbly. You can substi- tute Mexican cotija cheese, but that is probably pointless, because a store that carries cotija will probably also carry anejo. Fresh-ground parmesan will do in a pinch, though it is not the right flavor. In one of my many attempts to get this recipe right, I tried a mixture of Greek feta and cow's-milk romano cheese. It tasted very interesting, though not at all authentic. RATING _D_i_f_f_i_c_u_l_t_y: easy once you have found the ingredients. _T_i_m_e: 10 minutes each. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Brian Reid DEC Western Research Laboratory, Palo Alto, Calif., USA reid@decwrl.DEC.COM {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid Path: decwrl!recipes From: bellas@ttidca (Pete Bellas) Newsgroups: alt.gourmand Subject: RECIPE: Thanksgiving leftover turkey soup Message-ID: <12117@decwrl.DEC.COM> Date: 15 Nov 87 05:55:48 GMT Sender: recipes@decwrl.DEC.COM Distribution: Organization: Citicorp TTI, Santa Monica, Calif., USA Lines: 54 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1057 TURKEY-SOUP(SP) 5 Dec 86 USENET Cookbook TURKEY LEFTOVER SOUP TURKEY-SOUP - A Hearty winter soup with turkey and wild rice This is a traditional after-Thanksgiving soup, and a wonderful use of turkey leftovers. It is a hearty winter soup, suitable as a main course, especially when served with fresh bread or biscuits. INGREDIENTS (Serves 8) 1.5 l _c_l_e_a_r _c_h_i_c_k_e_n _b_r_o_t_h 50 g _u_n_c_o_o_k_e_d _w_h_i_t_e _r_i_c_e 35 g _u_n_c_o_o_k_e_d _w_i_l_d _r_i_c_e 25 g _g_r_e_e_n _o_n_i_o_n_s, chopped fine 120 g _b_u_t_t_e_r 75 g _f_l_o_u_r 2.5 ml _s_a_l_t 1 ml _p_e_p_p_e_r 5 dl _m_i_l_k (or a mixture of milk and cream) 400 g _c_o_o_k_e_d _t_u_r_k_e_y, cubed (or use chicken) 8 _b_a_c_o_n _s_l_i_c_e_s, cooked crisp and crumbled 50 ml _d_r_y _s_h_e_r_r_y (optional) PROCEDURE (1) In a large sauce pan combine chicken broth, rice and onions. Bring to a boil, reduce heat and simmer 40 minutes. (2) In a medium sauce pan or skillet melt butter. Stir in the flour, salt, and pepper, cook 1 minute stirring until smooth and bubbly. (3) Slowly stir in the milk and cook until slightly thickened. (4) Slowly stir the milk mixture into the rice mixture, add remaining ingredients and heat gently, do not boil. RATING _D_i_f_f_i_c_u_l_t_y: Easy to moderate. _T_i_m_e: 1 hour. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Pete Bellas Citicorp TTI, Santa Monica, California, USA {randvax | trwrb | philabs | vortex}!ttidca!bellas Path: decwrl!recipes From: cheong@b.cs.uiuc.edu (Infan Cheong) Newsgroups: alt.gourmand Subject: RECIPE: Steamed turnip cake Message-ID: <12138@decwrl.DEC.COM> Date: 20 Nov 87 06:15:39 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt 1058 5 Dec 86 TURKEY-SOUP USENET Cookbook Organization: U. of Illinois, Urbana-Champaign, Illinois, USA Lines: 98 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1059 TURNIP-CAKES(M) 21 Feb 87 USENET Cookbook STEAMED TURNIP CAKE TURNIP-CAKES - An easy recipe for Cantonese salty turnip cakes We usually make this cake in winter time. I got this recipe originally from a magazine in Hong Kong. It is a new and easy way to make this Can- tonese specialty. I have tried this recipe on about ten Americans. They all like it. INGREDIENTS () 500 g _c_o_r_n _s_t_a_r_c_h 800 ml _c_o_l_d _w_a_t_e_r 3 kg _t_u_r_n_i_p_s, peeled and grated 300 g _C_a_n_t_o_n_e_s_e _s_a_u_s_a_g_e (about 8 sausages) 50 g _C_h_i_n_e_s_e _d_r_i_e_d _s_h_r_i_m_p_s 100 ml _c_o_o_k_i_n_g _o_i_l 5 ml _s_o_y _s_a_u_c_e 2.5 ml _s_u_g_a_r 500 ml _c_h_i_c_k_e_n _b_r_o_t_h (or use water and bouillon cubes). 100 ml _w_a_t_e_r 15 ml _c_o_o_k_i_n_g _w_i_n_e 15 ml _s_u_g_a_r 20 ml _s_a_l_t 5 ml _g_r_o_u_n_d _p_e_p_p_e_r PROCEDURE (1) Soak dried shrimps in lukewarm water until softened, drain. Mix well the corn starch with 800 ml of cold water, by hand. (2) Dice the sausages. Heat 30 ml of oil in a pan and stir fry the sausages and dried shrimps for about 7 mins. Add the soy sauce, cooking wine, and 2.5 ml sugar. Stir fry for 1 more minute, remove from heat, and set aside. (3) In a large stock pot, heat up 60 ml of oil, the chicken broth, 100 ml of water, 15 ml sugar, salt, and ground pepper. Add the grated turnip and mix well. Cook, covered, over high heat for about 15 minutes. (4) Grease four 20-cm round cake pans with some shortening. (5) Add sausages to the cooked turnip mixture and mix well. Then add the cornstarch mixture and stir quickly over low heat until it looks transparent, about 7 mins. (6) Place cake mixture in greased pans, and steam over high heat for 1 hour and 20 mins. (7) Let the cakes cool completely before cutting. Cooled cakes can be easily taken out of pans upside down. Turnip cakes taste better when served warm and topped with soy sauce and a little 1060 21 Feb 87 TURNIP-CAKES USENET Cookbook bit of chili sauce. Or they can be cut up into thin slices and pan fried slightly with oil before serving. NOTES If you don't have a steamer, a 16 quart stock pot can be a very good steamer. Any casseroles that can fit in your steamer can be used instead of cake pans. Cantonese sausages are usually made with pork cubes. They are made by dehydrating the sausages with cold air and are usually available in the winter time. The diameter is about the same as American breakfast sausages but is about 5 to 6 inches long. The sausages have to be cut into very fine cubes so that they mix well with the turnips. The cake tastes good partly because of the flavor of the sausages. I have never tried anything else. But I think bacon bits might be able to mix well with the turnip mixture. Of course, the cake will taste different with bacon bits. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 1 hour preparation, 2 hours cooking and cooling. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Infan Cheong Computer Science Dept., U. of Illinois, Urbana-Champaign, Illinois, USA cheong@uiucdcs.cs.uiuc.edu Path: decwrl!recipes From: reid@decwrl (Brian Reid) Newsgroups: mod.recipes Subject: RECIPE: Tzimmes (vegetable and fruit casserole) Message-ID: <9203@decwrl.DEC.COM> Date: 9 Apr 87 06:40:08 GMT Sender: recipes@decwrl.DEC.COM Organization: DEC Western Research Lab, Palo Alto CA Lines: 55 Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1061 TZIMMES(V) 19 Mar 86 USENET Cookbook SWEET-POTATO TZIMMES TZIMMES - Vegetable and fruit casserole for Passover The original version of this recipe came from _t_h_e _J_e_w_i_s_h _H_o_l_i_d_a_y _C_o_o_k_- _b_o_o_k, by Gloria Kaufer Greene. It benefits from being made ahead and then heated for the Seder. INGREDIENTS (serves 8) 4 _l_a_r_g_e _s_w_e_e_t _p_o_t_a_t_o_e_s, peeled and diced 1 _b_u_t_t_e_r_n_u_t _s_q_u_a_s_h, peeled and diced 4 _t_a_r_t _a_p_p_l_e_s, peeled, cored, and diced 250 g _p_r_u_n_e_s, pitted and halved 100 ml _w_a_t_e_r 100 ml _s_w_e_e_t _r_e_d _P_a_s_s_o_v_e_r _w_i_n_e 60 g _s_u_g_a_r 5 ml _g_r_o_u_n_d _c_i_n_n_a_m_o_n 2 ml _g_r_o_u_n_d _n_u_t_m_e_g 2 ml _g_r_o_u_n_d _g_i_n_g_e_r PROCEDURE (1) Combine all of the ingredients in a large bowl. Mix well to distribute the liquid evenly. (2) Dump into a baking dish and seal the baking dish tightly with aluminum foil and a lid. (3) Bake 1 hour at 175 deg. C. Cool. (4) To serve, reheat, then empty into a serving dish. Don't serve it out of the pan you cooked it in (the movement into the serving dish squeezes juices out of the fruit). RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 1 hour cooking. _P_r_e_c_i_- _s_i_o_n: no need to measure. CONTRIBUTOR Brian Reid DEC Western Research Laboratory, Palo Alto CA reid@decwrl -or- decwrl!reid Path: decwrl!reid From: vas@lzaz.UUCP (V.SNYDER) Newsgroups: mod.recipes Subject: RECIPE: Snydely's winter vegetable soup Message-ID: <6358@decwrl.DEC.COM> Date: 13 Nov 86 06:47:55 GMT Sender: reid@decwrl.DEC.COM Organization: AT&T Information Systems, Lincroft NJ Lines: 57 1062 19 Mar 86 TZIMMES USENET Cookbook Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1063 VEG-SOUP-1(SPV) 3 Dec 85 USENET Cookbook WINTER VEGETABLE SOUP VEG-SOUP-1 - A rich vegetable soup for cold weather I submitted this recipe to a local paper for a cooking contest a few winters back. The recipe won an honorable mention in the Staten Island Advance. I make it at least twice a winter. It is very rich, and some- thing my family looks forward to. INGREDIENTS (Serves 4) 1 _l_e_e_k, chopped 1 _l_a_r_g_e _o_n_i_o_n, chopped 4 _c_a_r_r_o_t_s, chopped 1 bunch _w_a_t_e_r_c_r_e_s_s, chopped 200 g _b_u_t_t_e_r 1 _l_a_r_g_e _b_l_a_n_c_h_e_d _t_o_m_a_t_o, chopped 4 _c_e_l_e_r_y _s_t_a_l_k_s, chopped 30 g _f_r_e_s_h _m_u_s_h_r_o_o_m_s, sliced 125 ml _h_e_a_v_y _c_r_e_a_m _s_a_l_t _b_l_a_c_k _p_e_p_p_e_r _w_h_i_t_e _p_e_p_p_e_r PROCEDURE (1) In a large saucepan, combine the butter, leeks, carrots, onions, celery, and spices. Cover with water and simmer until the vegetables are tender. (2) When vegetables are tender, place 3/4 of the contents of the saucepan into a blender and puree until creamy. Pour contents back into the saucepan. (3) Add cream, chopped tomatoes, mushrooms, and watercress. Season to taste with salt, black pepper, and white pepper. Simmer for 10 more minutes. Serve with french crusty bread and enjoy! RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 45 minutes cooking. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR V. Snyder AT&T Information Systems, Lincroft NJ ihnp4!lzaz!vas Path: decwrl!reid From: pam@cepu (Pam McGarvey) Newsgroups: mod.recipes Subject: RECIPE: Vegetable beef soup Message-ID: <6359@decwrl.DEC.COM> Date: 13 Nov 86 06:48:23 GMT 1064 3 Dec 85 VEG-SOUP-1 USENET Cookbook Sender: reid@decwrl.DEC.COM Organization: UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA Lines: 83 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1065 VEG-SOUP-2(M) 10 Nov 86 USENET Cookbook WINTER VEGETABLE BEEF SOUP VEG-SOUP-2 - A thick and hearty vegetable beef soup This soup is almost thick enough to be called a stew. It is great on a cold day or after skiing. INGREDIENTS (5 liters) 500 g _b_e_e_f _s_o_u_p _b_o_n_e_s (As meaty as possible. Meaty neck or cross- cut shank bones are particularly good.) 3 l _w_a_t_e_r 1 _o_n_i_o_n (medium to large, quartered. Don't try to use instant onion in this recipe) 1 kg _p_e_e_l_e_d _w_h_o_l_e _c_o_o_k_i_n_g _t_o_m_a_t_o_e_s (2 large cans) 100 g _f_r_e_s_h _g_r_e_e_n _b_e_a_n_s 2 _s_m_a_l_l _c_a_r_r_o_t_s 500 g _u_n_s_h_e_l_l_e_d _g_r_e_e_n _p_e_a_s 1 ear _f_r_e_s_h _c_o_r_n 3 _b_a_y _l_e_a_v_e_s 6-8 g _d_r_i_e_d _b_a_s_i_l (or 20 g chopped fresh basil) 15-30 ml _d_r_i_e_d _o_r_e_g_a_n_o (or 5 g chopped fresh oregano) 15 ml _d_r_i_e_d _t_h_y_m_e (or 5 g chopped fresh thyme) _s_a_l_t _a_n_d _p_e_p_p_e_r PROCEDURE (1) In a large heavy pot, bring 3 liters of water to boil. (2) Add beef bones, cover and bring back to full boil. (3) Reduce heat to low simmer. Skim occasionally during first 30 minutes to remove scum. Cook for 3-4 hours until meat is tender and nearly falls off of bones. (4) Remove bones from broth. Remove all meat and marrow from bones and return to the pot. (5) Add tomatoes (including juice) onion, and herbs. Simmer for 20 minutes. (6) Remove tomatoes, break up into quarters or smaller, and return to the pot. Continue to simmer during next step. (7) Clean green beans and break into pieces. Clean carrots and slice into thin slices. Slice kernels from ear of corn. Shell peas. Add vegetables to pot. Simmer for 30 minutes. (8) Add salt and pepper to taste, and serve. 1066 10 Nov 86 VEG-SOUP-2 USENET Cookbook NOTES I prefer beef neck or shank bones over what markets call ``soup bones'' which are nearly devoid of meat. Individual-serving size cans of green beans, corn and green peas may be substituted if fresh vegetables are not available. These are the basic vegetables I use, but I have also added mustard greens, chinese cabbage, zucchini and yellow squash (add just 5 minutes before serving or they become mush) turnips and any other fall/winter vegetables that look good in the market. Serve with corn- bread, sourdough or another strong flavored bread. This soup improves with age. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: Several hours of intermittent attention. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Pamela McGarvey UCLA Comprehensive Epilepsy Program, Los Angeles, California, USA {hao,sdcrdcf}!cepu!pam Path: decwrl!recipes From: aviva@excelan (Aviva Garrett) Newsgroups: mod.recipes Subject: RECIPE: Vegetable pie Message-ID: <6623@decwrl.DEC.COM> Date: 28 Nov 86 04:34:36 GMT Sender: recipes@decwrl.DEC.COM Organization: Excelan, Inc., San Jose, California, USA Lines: 84 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1067 VEGETABLE-PIE(MV) 6 Aug 86 USENET Cookbook RUBEN VILLAVICENCIO'S VEGETABLE PIE VEGETABLE-PIE - A wonderful vegetable pie This recipe is originally from the _L_o_s _A_n_g_e_l_e_s _T_i_m_e_s. It takes a lot of time to make, but it's quite good. INGREDIENTS (serves 3-4) 500 g _p_a_c_k_e_d, _g_r_a_t_e_d _r_a_w _p_o_t_a_t_o (about 3 large potatoes) 5 ml _s_a_l_t 4 _e_g_g_s 250 g _o_n_i_o_n, grated (or more to taste) 30 ml _o_i_l 1 _g_a_r_l_i_c _c_l_o_v_e, crushed (or more to taste) 50 g _b_u_t_t_e_r 1 bunch _b_r_o_c_c_o_l_i, broken into small florets 2.5 ml _d_r_i_e_d _b_a_s_i_l _t_h_y_m_e 250 g _c_h_e_d_d_a_r _c_h_e_e_s_e, grated 250 ml _m_i_l_k _p_a_p_r_i_k_a PROCEDURE (1) Drain the potatoes and squeeze dry. Add 2.5 ml salt, 1 egg, and 50 g (or more to taste) grated onion. (2) Pat potato mixture into well-oiled 25-cm pie pan and bake at 200 deg. C for 30 minutes. Brush potato crust with oil, reduce oven temperature to 190 deg. C and bake for another 5-10 minutes, until crust is brown. (3) While crust is baking, saut'e 200 g chopped onion and garlic in butter. If you like a lot of onion and garlic, use more. Add broccoli, 2.5 ml salt, basil, a dash of thyme, and cook covered, stirring occasionally, for a few minutes. (4) Spread half of cheese over baked crust. Top with saut'eed vegetables and remaining cheese. (5) Beat together remaining 3 eggs and milk, and pour over vegetable/cheese mixture. Sprinkle paprika on top. (6) Bake at 190 deg. C for 35 to 40 minutes until custard is set. NOTES This recipe can be made in two stages: you can make the crust in advance and then can make the vegetable topping and bake it later. An electric grater is a real time-saver for the crust ingredients. 1068 6 Aug 86 VEGETABLE-PIE USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 11/2-2 hours. _P_r_e_c_i_s_i_o_n: no need to meas- ure. CONTRIBUTOR Aviva Garrett Santa Cruz, CA Excelan, Inc., San Jose, California, USA ucbvax!mtxinu!excelan!aviva Path: decwrl!recipes From: gkloker@utai (Geoff Loker) Newsgroups: mod.recipes Subject: RECIPE: Waffle ice-cream cones (pizelles) Message-ID: <5708@decwrl.DEC.COM> Date: 3 Oct 86 03:31:33 GMT Sender: recipes@decwrl.DEC.COM Organization: CSRI AI, University of Toronto, Canada Lines: 64 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1069 WAFFLE-CONE(D) 17 Jul 86 USENET Cookbook WAFFLE CONE WAFFLE-CONE - Waffle ice-cream cone, pizelles This recipe comes from a recent issue of _C_a_n_a_d_i_a_n _L_i_v_i_n_g magazine. Waf- fle cones look like round waffles shaped into a cone, and have a wonder- ful taste. (I admit it-I'm hooked on them.) This recipe is actually for a type of cookie called the pizelle, but it tastes just like the waffle cones you can get at an ice-cream parlor. INGREDIENTS (about 20 cones) 3 _e_g_g_s 150 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 125 ml _b_u_t_t_e_r, melted 10 ml _v_a_n_i_l_l_a 150 g _f_l_o_u_r 10 ml _b_a_k_i_n_g _p_o_w_d_e_r PROCEDURE (1) Beat the eggs and gradually beat in the sugar until the mix- ture is creamy. (2) Stir in the melted butter and vanilla. (3) Combine the flour and baking powder, and then add it to the mixture. Blend it in well. (4) Drop about 20 ml of the batter into a heated pizelle iron, and cook both sides over medium-high heat for about 1 minute each, or until golden brown. (5) Remove the waffle from the pizelle iron and immediately shape it into a cone while it is still pliable. NOTES A pizelle iron looks like a round waffle iron. There are ``manual'' irons, and electric ones too. If you don't have a pizelle iron, another idea is to use an ordinary waffle iron and have ice-cream on top of the waffle. Not having either a waffle iron or a pizelle iron, we tried making these on an electric griddle, but since the batter is fairly thick it wouldn't spread into a large enough circle to make cones from. When you form the cones, there will probably be a small hole in the bot- tom of them that ice-cream can drip out of. One idea for plugging this hole is to put miniature marshmallows in the bottoms of the cones. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 5 minutes preparation, 1-2 minutes (per cone) cooking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. 1070 17 Jul 86 WAFFLE-CONE USENET Cookbook CONTRIBUTOR Geoff Loker Department of Computer Science, University of Toronto {ihnp4 decwrl utzoo uw-beaver}!utcsri!utai!gkloker gkloker.toronto@csnet-relay Path: decwrl!recipes From: aviva@excelan (Aviva Garrett) Newsgroups: mod.recipes Subject: RECIPE: Walnut horn cookies Message-ID: <7874@decwrl.DEC.COM> Date: 30 Jan 87 04:45:19 GMT Sender: recipes@decwrl.DEC.COM Organization: Excelan, Inc., San Jose, California, USA Lines: 72 Approved: reid@decwrl.UUCP Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1071 WALNUT-HORNS(D) 6 Oct 86 USENET Cookbook WALNUT HORNS WALNUT-HORNS - Rolled, walnut-filled cookies This recipe has been in the family for a while. These cookies make great Christmas gifts. INGREDIENTS (makes about 60 cookies) 200 g _f_l_o_u_r 250 g _b_u_t_t_e_r 225 g _s_o_u_r _c_r_e_a_m 1 _e_g_g _y_o_l_k 200 g _b_r_o_w_n _s_u_g_a_r 115 g _g_r_o_u_n_d _w_a_l_n_u_t_s 2.5 ml _c_i_n_n_a_m_o_n _b_u_t_t_e_r PROCEDURE (1) Cream the flour and butter. (2) Mix in the sour cream and the egg yolk. (3) Divide the dough into four parts, wrap in plastic wrap, and chill for several hours. (4) Mix together the brown sugar, walnuts, and cinnamon. (5) Roll each dough section on a floured surface until about 3 mm thick. (6) Spread about 1/4 of the sugar/walnut/cinnamon mixture over each rolled dough section. Cut the dough into pie-shaped wedges and roll, beginning at the wide end. (7) Place cookies on an ungreased cookie sheet. Brush with melted butter (30 g should be enough). (8) Bake for about 20 minutes at 190 deg. C. If you remove the cookies from the oven before they turn brown, the dough will be softer and flakier. If you remove them after they have browned slighly, the dough will be crisper. (9) Remove cookies from cookie sheet before they have cooled com- pletely, or else they stick to the cookie sheet. NOTES During my childhood, these cookies tasted wonderful. However, now they strike me as a bit sweet. You could probably decrease the amount of brown sugar by 1/4 to 1/2 and make up for the loss in volume by increas- ing the amount of nuts. 1072 6 Oct 86 WALNUT-HORNS USENET Cookbook RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: Initial preparation: 10 minutes; chilling: at least 2 hours; final preparation: 20 minutes; baking: 20 minutes. _P_r_e_c_i_s_i_o_n: Measure the dough ingredients. CONTRIBUTOR Aviva Garrett Santa Cruz, CA Excelan, Inc., San Jose, California, USA ucbvax!mtxinu!excelan!aviva From: mgh@mtuni (Marcus G Hand) Newsgroups: mod.recipes Subject: RECIPE: watercress soup Date: 27 Dec 85 09:59:33 GMT Organization: AT&T Information Systems, Holmdel NJ Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1073 WATERCRESSSOUP(SPV) 9 Dec 85 USENET Cookbook WATERCRESS SOUP WATERCRESSSOUP - Watercress soup, hot or cold This thick, creamy soup is equally good whether served hot or cold. I have had watercress soup in restaurants, and my mother sometimes makes it, too, but this recipe is my own interpretation of the idea. INGREDIENTS (Serves 4) 1 bunch _w_a_t_e_r_c_r_e_s_s 1/2 _o_n_i_o_n (medium sized, coarsely chopped.) 1 _p_o_t_a_t_o (medium sized, roughly diced.) 1/2 clove _g_a_r_l_i_c (chopped) 15 ml _b_u_t_t_e_r (or your favourite oil or margarine) 750 ml _w_a_t_e_r 15 ml _h_e_a_v_y _c_r_e_a_m (Whipping cream is roughly the same thing) 30 g _b_l_a_c_k _c_a_v_i_a_r (lump fish roe is fine.) 4 _w_a_t_e_r _b_i_s_c_u_i_t_s (bite size) pinch _s_a_l_t _a_n_d _p_e_p_p_e_r (to taste) PROCEDURE (1) Gently fry onion and garlic in a small amount of butter until transparent. (2) Season lightly with salt and pepper, and add water and potato and boil until soft. (3) Pick over watercress and chop 4 or five sprigs and set them aside. Pur'e the onion mixture in a blender. Add most of watercress, blend, re-season to taste and return to heat. (4) Bring mixture to boil and simmer for 2 or three minutes. Stir gently to prevent soup from sticking to bottom. Remove from heat. This is the decision point. Either set aside to cool, then chill, or carry on to serve the soup hot. (5) Stir in cream and chopped watercress. Heap a teaspoon of caviar on each of the water biscuits and float one on each bowl of soup immediately prior to serving. NOTES Use the minimum amount of butter, oil, or margarine that will turn the onion transparent. Those who are particularly diet-conscious could dispense with this step, and with the cream. Don't overdo the garlic, 1/2 a small clove is ample since it is a background flavour, not one that you should be aware of. A caution regarding seasoning. Potatoes absorb a lot of salt so you may find it undersalted. The caviar on the other hand, is very salty. 1074 9 Dec 85 WATERCRESSSOUP USENET Cookbook This, for me, is a delightful and important contrast. Guests can always add extra salt if they choose. Water biscuits are made by Carr's, amongst others, and can be found in most supermarkets, possibly in the gourmet food section. They are vari- ously known as water biscuits, water crackers and table water crackers. To my mind the best for eating with cheese are the high-bake ones, but the regular type are better for this recipe. If you can't find them, then any round dry bland low-salt cracker will do. A 60 g jar of lumpfish caviar costs a little under $3.00, but it does keep in the fridge so you can get two batches of four servings from one jar. I suppose if budget is a prime consideration one could dispense with the caviar, too, but that would be like serving a martini without the olives. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 20 minutes of preparation, 1/2 hour of simmering. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Marcus G Hand. AT&T Information Systems, Holmdel NJ ihnp4!mtunh!mgh Path: decwrl!recipes From: tina@stc.uk (Tina Coulson) Newsgroups: mod.recipes Subject: RECIPE: Welshcakes Message-ID: <4817@decwrl.DEC.COM> Date: 15 Aug 86 05:57:11 GMT Sender: recipes@decwrl.DEC.COM Organization: STC Telecomunications Ltd, New Southgate, London. Lines: 99 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1075 WELSHCAKES(D) 19 Jun 86 USENET Cookbook WELSH CAKES WELSHCAKES - Traditional Welsh biscuity cakes This is a very old traditional Welsh recipe from my boyfriend's family. It was passed on to his mother from his grandmother, whose family ran the village bakery in Ammanford, near Swansea, Wales. The family name is Morgan, of course. They claim to be related to Captain Morgan the pirate. The Welsh for welsh cakes is _t_e_i_s_e_n _l_a_p (tea 'ion lap) which means ``plate cake''. It is traditionally cooked on a ``maern''(pronounced marn), which is a 1.5-cm thick piece of cast iron placed on the fire or cooker. A heavy frypan or griddle will do. INGREDIENTS (Makes 40-50) 200 g _f_l_o_u_r 200 g _s_e_l_f-_r_a_i_s_i_n_g _f_l_o_u_r 120 g _b_u_t_t_e_r 120 g _l_a_r_d 100 g _c_u_r_r_a_n_t_s 175 g _s_u_g_a_r 5 ml _m_i_x_e_d _s_p_i_c_e (see note) 5 ml _g_r_o_u_n_d _n_u_t_m_e_g 1 _l_a_r_g_e _e_g_g _m_i_l_k, to mix PROCEDURE (1) Sieve flour and spices into a mixing bowl. (2) Add fat and mix to crumbs like pastry. (3) Stir in remaining dry ingredients. (4) Break up the egg in a separate bowl. (5) Add broken egg to dry ingredients, mix well until it starts to form a lump. (6) If it is s not sticking together, add a little milk (it should be moister than pastry but should not be soggy) (7) Roll out on a floured board to about 1/2 to 1 cm thick. (8) Cut into rounds using a biscuit cutter. (9) Heat ``pan'' (see above) grease ``pan'' and when fat has melted wipe off with absorbent paper. This leaves a residue of fat, the cakes actually cook in their own fat. The ``pan'' is hot enough when you can hold your hand just above it for about a minute. 1076 19 Jun 86 WELSHCAKES USENET Cookbook (10) Place some cakes on ``pan'' and wait till they turn a speckled golden brown colour. (11) Turn them over and repeat on the other side. They are better cooked quite slowly about 3-5 minutes each cake. NOTES Mixed spice is a mix of ground spices that is available premixed here in England. It is typically 60% coriander, 30% cinnamon, 5% nutmeg, with small traces of ginger and clove. Sometimes it has 10-15% caraway or 10% cassia (Saigon cinnamon) mixed in. Since almost all ``cinnamon'' sold in North America is really cassia, and cassia has a stronger flavor than true cinnamon, a North American formula for mixed spice would be 70% coriander, 15% cinnamon, 5% nutmeg, and 10% caraway. Welsh cakes are great eaten hot or cold, with or without butter, though I never use butter myself. I usually make a double batch because they don't keep. But to store them, allow to go cold and place in an air- tight box. They will keep for up to a week. I often add a little more of the spices to give them more of a kick. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 20 minutes cooking. _P_r_e_c_i_s_i_o_n: Measure all ingredients. CONTRIBUTOR Tina Coulson STC Telecomunications Ltd, New Southgate, London. tina@stc {root44,ukc,datlog,idec,stl,creed,iclbra,iclkid}!stc!tina [ Life is hard in the fast lane of life and slow in the fast lane of the M1 ] Path: decwrl!recipes From: cak@purdue.edu (Christopher A. Kent) Newsgroups: mod.recipes Subject: RECIPE: Superior whipped cream Message-ID: <4943@decwrl.DEC.COM> Date: 22 Aug 86 08:31:11 GMT Sender: recipes@decwrl.DEC.COM Organization: Purdue University, W. Lafayette, Indiana Lines: 64 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1077 WELSHCAKES 19 Jun 86 USENET Cookbook 1078 22 May 86 WHIPPED-CREAM(D) USENET Cookbook SUPERIOR WHIPPING CREAM WHIPPED-CREAM - A simple way to make whipped cream extra yummy There is almost no dessert that can't be improved by adding a dollop of whipping cream. Unfortunately, most people seem to be afraid of actu- ally whipping the cream, so they buy the awful stuff that comes in a pressurized can, or spend money on expensive devices to inject gas into the cream. (Or worse, they use Cool Whip.) The truth is that making your own whipped cream is trivial, with the appropriate mechanical aids. INGREDIENTS (makes about 500 ml) 1 _b_l_e_n_d_e_r _o_r _f_o_o_d _p_r_o_c_e_s_s_o_r 125 ml _w_h_i_p_p_i_n_g _c_r_e_a_m 10 ml _v_a_n_i_l_l_a _s_u_g_a_r (or use white sugar and 2.5 ml vanilla extract) PROCEDURE (1) Shake the carton of whipping cream well, and pour it into the blender or food processor. (2) Add the vanilla sugar (see below if you don't know what vanilla sugar is.) (3) Whip the cream in the machine. If it's a food processor, leave the pushing device out; if a blender, remove the center of the lid, or just cover the top of the jar with your hand. The trick is to allow lots of air into the cream. Run the machine for no more than five seconds at a time, to avoid making butter. The cream is done when it holds a peak. NOTES If you don't know what vanilla sugar is, don't panic. My mother makes this variation in a separate sugar container; fill the container with sugar, add a vanilla bean, and wait. After a week or two, the sugar will take on the vanilla flavor. Use this sugar whenever a recipe calls for sugar and vanilla extract; just remember to keep the container full. If you don't have vanilla sugar around, use regular sugar and vanilla extract for the cream. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 1 minute. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR Chris Kent Department of Computer Sciences, Purdue University cak@purdue.EDU {ihnp4,decwrl,decvax}!purdue!cak Path: decwrl!recipes From: echrzanowski@watmath.waterloo.edu (Edward Chrzanowski) Newsgroups: alt.gourmand Subject: RECIPE: Polish Wigilia 1/13: Fish in horseradish sauce 1079 WHIPPED-CREAM 22 May 86 USENET Cookbook Message-ID: <12214@decwrl.DEC.COM> Date: 14 Dec 87 19:39:35 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Waterloo, Waterloo, Ontario, Canada Lines: 110 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1080 1 Dec 87 WIGILIA-1(M) USENET Cookbook RYBA W SOSIE CHRZANOWYM WIGILIA-1 - Fish in horseradish sauce This recipe is the first of the 12 dishes that make up the traditional Polish Chrismas-eve meal, which is eaten after sundown on Christmas eve. The Polish word for "Christmas eve" is _W_i_g_i_l_i_a (pronounced VI-gee-lee- ah). Its root is like the English "vigil": waiting for Christ to be born. At the end of the Wigilia meal the family goes off to midnight mass at church. There are usually 12 dishes in a Wigilia meal to symbolize the 12 apos- tles, though some families serve 13 because they include Christ in their count. The meal starts when the first star can be seen; this symbolizes the star of Bethlehem. Although The Wigilia is meatless (Advent, the season of penance, continues until midnight), it is still festive and delicious. The tradition of Wigilia, though centuries old, is still current in Poland. There is no fixed set of rules for what the 12 (or 13) dishes must be; the items in the meal change somewhat according to location and availability of ingredients. Nevertheless, all of the dishes are traditional, and in addition there are many traditions for the serving of the meal. For example, some people place straw under the tablecloth to symbolize the manger in which Christ was born. Most fami- lies set an extra place, for the stranger who might be passing by. This is my family's traditional Wigilia meal: Fish in horseradish sauce Pike Polish style Pickled beets Pickled herring in sour cream Stewed sauerkraut with mushrooms Christmas eve kutia Almond soup Noodles with poppy seed and raisins Poppy-seed rolls Christmas bread Baked apples with red wine Marzipan 12-fruit compote With this first recipe you will notice a similarity with my last name. Now you know a word of Polish (namely chrzan = horseradish ie. "hot stuff"). INGREDIENTS (Serves 6) FISH 2 _c_a_r_r_o_t_s 2 _s_t_a_l_k_s _c_e_l_e_r_y 1 _p_a_r_s_l_e_y _r_o_o_t 1 _o_n_i_o_n, quartered 5 _p_e_p_p_e_r_c_o_r_n_s 1 _b_a_y _l_e_a_f 10 ml _s_a_l_t 1081 WIGILIA-1 1 Dec 87 USENET Cookbook 1.5 l _w_a_t_e_r 1 kg _f_i_s_h _f_i_l_l_e_t_s (carp, sole, pike or similar fillets) SAUCE 50 g _b_u_t_t_e_r 50 ml _f_l_o_u_r 200 ml _p_r_e_p_a_r_e_d _c_r_e_a_m-_s_t_y_l_e _h_o_r_s_e_r_a_d_i_s_h 5 ml _s_u_g_a_r 1 ml _s_a_l_t 150 ml _s_o_u_r _c_r_e_a_m 2 _h_a_r_d-_c_o_o_k_e_d _e_g_g_s, peeled and sieved PROCEDURE (1) Combine vegetables, dry seasonings, and water in a saucepan or pot. Bring to a boil; simmer 20 minutes, then strain. (2) Cook fish in the strained vegetable stock 6 to 10 minutes, or until fish flakes easily. (3) Remove fish from stock. Arrange on serving platter and cover with plastic wrap. Chill. (4) Strain fish stock and reserve 3/4 cup for horseradish sauce; cool. (5) For horseradish sauce, melt the butter in a saucepan, then blend in flour until smooth, making what the French would call a roux. (6) Add the cooked fish stock gradually, stirring constantly. Cook and stir until the sauce boils and becomes thick and smooth. (7) Remove from heat and stir in horseradish, sugar, salt, sour cream, and eggs. Cool for 15 minutes. (8) Pour the horseradish sauce over the chilled fish, and garnish with shredded lettuce. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 1 hour. _P_r_e_c_i_s_i_o_n: approximate measurement OK. Experiment. CONTRIBUTOR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski Path: decwrl!recipes From: echrzanowski@watmath.waterloo.edu (Edward Chrzanowski) Newsgroups: alt.gourmand 1082 1 Dec 87 WIGILIA-1 USENET Cookbook Subject: RECIPE: Polish Wigilia 10/13: Christmas bread Message-ID: <12232@decwrl.DEC.COM> Date: 14 Dec 87 19:52:12 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Waterloo, Waterloo, Ontario, Canada Lines: 66 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1083 WIGILIA-10(B) 1 Dec 87 USENET Cookbook PLACEK SWIATECZNY WIGILIA-10 - Christmas Bread This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. INGREDIENTS (Makes 1 loaf) 5 _e_g_g_s 250 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 250 g _i_c_i_n_g _s_u_g_a_r 10 ml _b_a_k_i_n_g _p_o_w_d_e_r 100 g _w_a_l_n_u_t_s _o_r _p_e_c_a_n_s, chopped fine 100 g _r_a_i_s_i_n_s 120 g _o_r_a_n_g_e _p_e_e_l, chopped fine 2.5 ml _s_a_l_t 250 g _b_u_t_t_e_r 15 ml _g_r_a_t_e_d _l_e_m_o_n _p_e_e_l 5 ml _v_a_n_i_l_l_a 50 ml _v_o_d_k_a _o_r _b_r_a_n_d_y PROCEDURE (1) Preheat oven to 175 deg. C. Beat eggs with sugar using an electric mixer for 5 minutes at high speed. (2) Mix chopped nuts, raisins, and orange peel with 2 tablespoons of flour. Mix remaining flour with baking powder and salt. (3) Cream together the butter, lemon peel, and vanilla extract until fluffy. Beat in vodka, then add egg mixture gradually, beating constantly. Add the flour mixture and beat for 5 minutes. Fold fruit-nut mixture into the batter. Turn into a greased and floured 22x12cm pan or a 1.5 liter ring mold. (4) Bake at 175 deg. C for 1 hour. (5) Cool cake in pan on wire rack for ten minutes, then turn cake out onto rack and cool completely. (6) Wrap in plastic wrap and set aside to mellow for a couple of days. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 1/2 hour preparation, 11/2 hours cooking and cooling, 2 days aging. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski 1084 1 Dec 87 WIGILIA-10 USENET Cookbook MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski Path: decwrl!recipes From: echrzanowski@watmath.waterloo.edu (Edward Chrzanowski) Newsgroups: alt.gourmand Subject: RECIPE: Polish Wigilia 11/13: Baked apples with red wine Message-ID: <12234@decwrl.DEC.COM> Date: 14 Dec 87 19:53:29 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Waterloo, Waterloo, Ontario, Canada Lines: 45 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1085 WIGILIA-11(D) 1 Dec 87 USENET Cookbook JABLKA NA WINIE CZERWONYM WIGILIA-11 - Baked apples with red wine This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. INGREDIENTS (Serves 8) 8 _a_p_p_l_e_s, cored _c_h_e_r_r_y _o_r _s_t_r_a_w_b_e_r_r_y _j_a_m 100 g _s_u_g_a_r 2.5 ml _m_a_c_e _o_r _n_u_t_m_e_g 250 ml _r_e_d _w_i_n_e 2.5 ml _v_a_n_i_l_l_a PROCEDURE (1) Place apples in a buttered casserole or baking dish. Fill each with jam. (2) Blend sugar and mace and stir in wine and vanilla. Pour over apples and cover. (3) Bake at 175 deg. C for 1 hour. (4) Refrigerate for 2 to 4 hours before serving. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 5 minutes preparation, 1 hour cooking. _P_r_e_c_i_- _s_i_o_n: Approximate measurement OK. CONTRIBUTOR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski Path: decwrl!recipes From: echrzanowski@watmath.waterloo.edu (Edward Chrzanowski) Newsgroups: alt.gourmand Subject: RECIPE: Polish Wigilia 12/13: Marzipan Message-ID: <12236@decwrl.DEC.COM> Date: 14 Dec 87 19:54:55 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Waterloo, Waterloo, Ontario, Canada Lines: 43 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust 1086 1 Dec 87 WIGILIA-11 USENET Cookbook Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1087 WIGILIA-12(D) 1 Dec 87 USENET Cookbook MARCEPAN WIGILIA-12 - Marzipan This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. INGREDIENTS (Makes 1 kg) 500 g _b_l_a_n_c_h_e_d _a_l_m_o_n_d_s, finely ground 500 g _p_o_w_d_e_r_e_d _s_u_g_a_r (confectioner's sugar) 30 ml _o_r_a_n_g_e _w_a_t_e_r _o_r _r_o_s_e _w_a_t_e_r (Can be obtained from your local drugstore) _f_o_o_d _c_o_l_o_u_r_i_n_g _a_n_d _d_e_c_o_r_a_t_i_o_n_s PROCEDURE (1) Combine ground almonds, sugar and flavouring in a saucepan. Cook until mixture leaves side of pan. (2) Roll almond mixture on a flat surface to a 1-cm thickness. Cut into shapes, mold, paint with food colouring, decorate, etc. (3) Place on wax paper to dry for 2 hours. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 1/2 hour plus time to decorate. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski Path: decwrl!recipes From: echrzanowski@watmath.waterloo.edu (Edward Chrzanowski) Newsgroups: alt.gourmand Subject: RECIPE: Polish Wigilia 13/13: 12-fruit compote Message-ID: <12238@decwrl.DEC.COM> Date: 14 Dec 87 19:56:17 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Waterloo, Waterloo, Ontario, Canada Lines: 58 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial 1088 1 Dec 87 WIGILIA-12 USENET Cookbook advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1089 WIGILIA-13(D) 1 Dec 87 USENET Cookbook KOMPOT W SPIRYTUSIE WIGILIA-13 - 12-fruit compote with spirits This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. INGREDIENTS (Serves 12) 750 ml _w_a_t_e_r 500 g _m_i_x_e_d _d_r_i_e_d _f_r_u_i_t (pears, figs, apricots, and peaches) 150 g _p_i_t_t_e_d _p_r_u_n_e_s 75 g _r_a_i_s_i_n_s 200 g _p_i_t_t_e_d _s_w_e_e_t _c_h_e_r_r_i_e_s 2 _a_p_p_l_e_s, peeled and sliced 50 g _c_r_a_n_b_e_r_r_i_e_s 200 g _s_u_g_a_r 1 _l_e_m_o_n, sliced 6 _w_h_o_l_e _c_l_o_v_e_s 2 _c_i_n_n_a_m_o_n _s_t_i_c_k_s 1 _o_r_a_n_g_e 100 g _g_r_a_p_e_s, _p_o_m_e_g_r_a_n_a_t_e _s_e_e_d_s, _o_r _p_i_t_t_e_d _p_l_u_m_s 200 ml _b_r_a_n_d_y PROCEDURE (1) Combine water, mixed dry fruits, prunes, and raisins in a pot large enough to hold all the ingredients. Bring to a boil, cover and then simmer for about 20 inutes (or until the fruit is plump and tender). (2) Add cherries, apples, and cranberries. Stir in sugar, lemon, and spices. Cover and simmer for about 5 minutes. (3) Grate orange peel and set aside. Peel and section the orange (removing the skin and white membrane). Add to fruits in ket- tle. (4) Stir in grapes and brandy. Bring just to boiling and then remove from heat. Stir in the orange peel, cover and let stand 15 minutes. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 1 hour. _P_r_e_c_i_s_i_o_n: No need to measure. CONTRIBUTOR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski Path: decwrl!recipes 1090 1 Dec 87 WIGILIA-13 USENET Cookbook From: echrzanowski@watmath.waterloo.edu (Edward Chrzanowski) Newsgroups: alt.gourmand Subject: RECIPE: Polish Wigilia 2/13: Pike Polish style Message-ID: <12216@decwrl.DEC.COM> Date: 14 Dec 87 19:41:36 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Waterloo, Waterloo, Ontario, Canada Lines: 56 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1091 WIGILIA-2(M) 1 Dec 87 USENET Cookbook SZCZUPAK PO POLSKU WIGILIA-2 - Pike Polish style This recipe could be used as part of a 12 course meal known in Polish as Wigilia or on its own. Wigilia is eaten after sundown on Christmas Eve. INGREDIENTS (Serves 4-6) FISH 2 _c_a_r_r_o_t_s 2 _s_t_a_l_k_s _c_e_l_e_r_y 1 _o_n_i_o_n, quartered 10 _p_e_p_p_e_r_c_o_r_n_s 1 _b_a_y _l_e_a_f 10 ml _s_a_l_t _w_a_t_e_r 1 _f_i_s_h, dressed (perch, sole, pike or similar white fish) TOPPING 60 g _b_u_t_t_e_r 15 ml _f_r_e_s_h _d_i_l_l _o_r _p_a_r_s_l_e_y, chopped 4 ml _s_a_l_t 1 ml _p_e_p_p_e_r 60 ml _l_e_m_o_n _j_u_i_c_e 6 _h_a_r_d-_c_o_o_k_e_d _e_g_g_s, _f_i_n_e_l_y _c_h_o_p_p_e_d PROCEDURE (1) Combine fish, vegetables, dry seasonings, and enough water to cover in a saucepan or pot. Boil gently for about 15 to 20 minutes or until the fish flakes easily. (2) Meanwhile, heat butter in a skillet. Add the chopped eggs, lemon juice, dill, salt, and pepper. Cook 5 minutes, stirring frequently. (3) When the fish is cooked, set it on a warm platter and then spoon the topping over the fish. Serve with rice or potatoes. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski Path: decwrl!recipes From: echrzanowski@watmath.waterloo.edu (Edward Chrzanowski) 1092 1 Dec 87 WIGILIA-2 USENET Cookbook Newsgroups: alt.gourmand Subject: RECIPE: Polish Wigilia 3/13: Pickled beets Message-ID: <12218@decwrl.DEC.COM> Date: 14 Dec 87 19:42:52 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Waterloo, Waterloo, Ontario, Canada Lines: 46 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1093 WIGILIA-3(SL) 1 Dec 87 USENET Cookbook CWIKLA WIGILIA-3 - Pickled beets This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. INGREDIENTS (Serves 4-6) 600 g _c_o_o_k_e_d _o_r _c_a_n_n_e_d _b_e_e_t_s, sliced 15 ml _f_r_e_s_h _h_o_r_s_e_r_a_d_i_s_h, grated (or use 20 ml prepared horseradish) 8 _w_h_o_l_e _c_l_o_v_e_s (or use 2.5 ml caraway seed) 500 ml _v_i_n_e_g_a_r 20 g _b_r_o_w_n _s_u_g_a_r 10 ml _s_a_l_t PROCEDURE (1) Layer beets in a glass or earthenware bowl, sprinkling layers with horseradish and cloves. (2) Boil vinegar with sugar and salt 2 minutes. Pour over the beets. Cover and refrigerate for 24 hours. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 15 minutes preparation, 1 day pickling. _P_r_e_c_i_- _s_i_o_n: Approximate measurement OK. CONTRIBUTOR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski Path: decwrl!recipes From: echrzanowski@watmath.waterloo.edu (Edward Chrzanowski) Newsgroups: alt.gourmand Subject: RECIPE: Polish Wigilia 4/13: Pickled herring in sour cream Message-ID: <12220@decwrl.DEC.COM> Date: 14 Dec 87 19:44:15 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Waterloo, Waterloo, Ontario, Canada Lines: 51 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of 1094 1 Dec 87 WIGILIA-3 USENET Cookbook the USENET Community Trust or the original contributor. 1095 WIGILIA-4(A) 1 Dec 87 USENET Cookbook SLEDZIE MARYNOWANE W SMIETANIE WIGILIA-4 - Pickled Herring in Sour Cream This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. INGREDIENTS (Serves 4-6) 6 _p_i_c_k_l_e_d _h_e_r_r_i_n_g, drained 1 _l_a_r_g_e _o_n_i_o_n, peeled and chopped 1 _c_l_o_v_e _g_a_r_l_i_c, crushed 6 _h_a_r_d-_c_o_o_k_e_d _e_g_g_s, peeled and chopped 1 _a_p_p_l_e, cored and chopped 5 ml _l_e_m_o_n _j_u_i_c_e 250 ml _s_o_u_r _c_r_e_a_m 1 ml _s_a_l_t 1 ml _p_e_p_p_e_r 30 ml _f_r_e_s_h _d_i_l_l _o_r _p_a_r_s_l_e_y, chopped PROCEDURE (1) Cut herring into small cubes. Mix herring with onion, eggs, apple, and lemon juice. (2) Combine sour cream, garlic, salt and pepper; add to herring mixture and mix well. Sprinkle with dill or parsley. (3) Serve with rye bread. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski Path: decwrl!recipes From: echrzanowski@watmath.waterloo.edu (Edward Chrzanowski) Newsgroups: alt.gourmand Subject: RECIPE: Polish Wigilia 5/13: Stewed sauerkraut with mushrooms Message-ID: <12222@decwrl.DEC.COM> Date: 14 Dec 87 19:45:31 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Waterloo, Waterloo, Ontario, Canada Lines: 53 Approved: reid@decwrl.dec.com 1096 1 Dec 87 WIGILIA-4 USENET Cookbook Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1097 WIGILIA-5(V) 1 Dec 87 USENET Cookbook KAPUSTA KISZONA Z GRZYBAMI WIGILIA-5 - Stewed Sauerkraut with Mushrooms This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. This tastes better if you make your own sauerkraut (but that's another recipe). INGREDIENTS (Serves 6) 30 g _d_r_i_e_d _m_u_s_h_r_o_o_m_s (or use 100 g fresh mushrooms) 120 ml _w_a_r_m _w_a_t_e_r 1 _l_a_r_g_e _o_n_i_o_n 50 g _b_u_t_t_e_r 700 g _s_a_u_e_r_k_r_a_u_t, rinsed and drained 80 ml _w_a_t_e_r 30 ml _f_l_o_u_r _s_a_l_t _a_n_d _p_e_p_p_e_r PROCEDURE (1) Soak the dried mushrooms in 1/2 cup of warm water for 1 hour. (2) Saut'e mushrooms and onion in butter in a skillet 3 minutes. (3) Add sauerkraut to mushrooms; cook and stir for 10 minutes. (4) Blend 1/3 cup water into flour. Mix with sauerkraut and sim- mer for 15 minutes. Season to taste with salt and pepper. NOTES I usually like to add 1/4 cup of dark rum after cooking. That reminds me of the recipe I have for _b_i_g_o_s (similar in construction but with more ingredients). RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 1 hour. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Original recipe passed down through generation and translated from Polish into English (with a few mods) by Edward Chrzanowski, MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski Path: decwrl!recipes From: echrzanowski@watmath.waterloo.edu (Edward Chrzanowski) Newsgroups: alt.gourmand Subject: RECIPE: Polish Wigilia 6/13: Christmas eve kutia Message-ID: <12224@decwrl.DEC.COM> Date: 14 Dec 87 19:46:45 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Waterloo, Waterloo, Ontario, Canada 1098 1 Dec 87 WIGILIA-5 USENET Cookbook Lines: 47 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1099 WIGILIA-6(V) 1 Dec 87 USENET Cookbook KUTIA WIGILIJNA WIGILIA-6 - Christmas Eve Kutia This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. INGREDIENTS (Serves 4-6) 150 g _c_r_a_c_k_e_d _w_h_e_a_t _o_r _b_u_l_g_u_r 500 ml _h_o_t _w_a_t_e_r 70 g _p_o_p_p_y _s_e_e_d_s 250 ml _h_o_n_e_y 500 ml _w_a_t_e_r 5 ml _s_a_l_t _f_e_s_t_i_v_e _s_p_i_r_i_t_s PROCEDURE (1) Soak wheat in 500 ml of hot water for 30 minutes. Bring to a boil and cook covered until tender. (2) Mix in poppy seed. (3) Cook honey with remaining 2 cups of water for 20 minutes. Cool and serve with wheat and poppy seed mixture. (4) For added enjoyment a liberal amount of festive spirits may be added. In Poland the festive spirit is usually called _S_p_i_r_- _i_t_u_s, which is grain alcohol. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 1 hour. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski Path: decwrl!recipes From: echrzanowski@watmath.waterloo.edu (Edward Chrzanowski) Newsgroups: alt.gourmand Subject: RECIPE: Polish Wigilia 7/12: Almond soup Message-ID: <12226@decwrl.DEC.COM> Date: 14 Dec 87 19:48:03 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Waterloo, Waterloo, Ontario, Canada Lines: 41 Approved: reid@decwrl.dec.com 1100 1 Dec 87 WIGILIA-6 USENET Cookbook Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1101 WIGILIA-7(SPV) 1 Dec 87 USENET Cookbook ZUPA MIGDALOWA WIGILIA-7 - Almond Soup This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. INGREDIENTS (Serves 6-8) 1.2 l _m_i_l_k 250 g _b_l_a_n_c_h_e_d _a_l_m_o_n_d_s, finely ground 5 ml _a_l_m_o_n_d _e_x_t_r_a_c_t 300 g _c_o_o_k_e_d _r_i_c_e 60 g _s_u_g_a_r 40 g _r_a_i_s_i_n_s _o_r _c_u_r_r_a_n_t_s PROCEDURE (1) Heat milk just to simmerring in a large saucepan. (2) Add all the ingredients; stir until well mixed. Cook over low heat 3 to 5 minutes. (3) Serve hot as is traditional for Christmas, or chill before serving. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 1/2 hour. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski Path: decwrl!recipes From: echrzanowski@watmath.waterloo.edu (Edward Chrzanowski) Newsgroups: alt.gourmand Subject: RECIPE: Polish Wigilia 8/13: Noodles with poppy seed and raisins Message-ID: <12228@decwrl.DEC.COM> Date: 14 Dec 87 19:49:22 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Waterloo, Waterloo, Ontario, Canada Lines: 45 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial 1102 1 Dec 87 WIGILIA-7 USENET Cookbook advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1103 WIGILIA-8(V) 1 Dec 87 USENET Cookbook KLUSKI Z MAKIEM I RODZYNKAMI WIGILIA-8 - Noodles with Poppy Seed and Raisins This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. INGREDIENTS (Serves 4-6) 1.5 l _b_o_i_l_i_n_g _w_a_t_e_r 5 ml _s_a_l_t 300 g _e_g_g _n_o_o_d_l_e_s 30 g _b_u_t_t_e_r, melted 400 g _p_o_p_p_y _s_e_e_d _c_a_k_e _a_n_d _p_a_s_t_r_y _f_i_l_l_i_n_g 5 ml _v_a_n_i_l_l_a _e_x_t_r_a_c_t 5 ml _l_e_m_o_n _j_u_i_c_e 7.5 ml _g_r_a_t_e_d _l_e_m_o_n _p_e_e_l 50 g _r_a_i_s_i_n_s PROCEDURE (1) Combine boiling water and salt in a large saucepan. Add noo- dles and cook until tender, then drain and cool. (2) Toss noodles with butter in the saucepan. (3) Combine poppy-seed filling with vanilla extract, lemon juice and lemon peel, and raisins. Add to noodles and mix well. Cook just until heated through. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 30 minutes. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski Path: decwrl!recipes From: echrzanowski@watmath.waterloo.edu (Edward Chrzanowski) Newsgroups: alt.gourmand Subject: RECIPE: Polish Wigilia 9/13: Poppy-seed rolls Message-ID: <12230@decwrl.DEC.COM> Date: 14 Dec 87 19:50:53 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Waterloo, Waterloo, Ontario, Canada Lines: 96 Approved: reid@decwrl.dec.com 1104 1 Dec 87 WIGILIA-8 USENET Cookbook Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1105 WIGILIA-9(B) 1 Dec 87 USENET Cookbook STRUCLE Z MAKIEM WIGILIA-9 - Poppy seed rolls This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. INGREDIENTS (Makes 2 rolls) ROLLS 14 g _a_c_t_i_v_e _d_r_y _y_e_a_s_t (two standard envelopes) 120 ml _w_a_r_m _w_a_t_e_r 450 g _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 150 g _s_u_g_a_r 2.5 ml _s_a_l_t 120 g _b_u_t_t_e_r 2 _e_g_g_s 2 _e_g_g _y_o_l_k_s (save whites for the filling) 120 ml _s_o_u_r _c_r_e_a_m 5 ml _v_a_n_i_l_l_a POPPY SEED FILLING 30 g _b_u_t_t_e_r 300 g _p_o_p_p_y _s_e_e_d_s, coarsely ground 30 ml _h_o_n_e_y 10 ml _l_e_m_o_n _j_u_i_c_e 2 _e_g_g _w_h_i_t_e_s 100 g _s_u_g_a_r 30 g _c_a_n_d_i_e_d _o_r_a_n_g_e _p_e_e_l, chopped fine 40 g _s_t_e_a_m_e_d _r_a_i_s_i_n_s (steamed, or soaked in hot water, until soft) 10 ml _g_r_a_t_e_d _l_e_m_o_n _p_e_e_l ICING 150 g _p_o_w_d_e_r_e_d _s_u_g_a_r 30 ml _l_e_m_o_n _j_u_i_c_e PROCEDURE (1) Make the dough: soften the yeast in warm water in a bowl. (2) Mix flour with sugar and salt. Cut in the butter until mix- ture has a fine, even crumb. (3) Beat eggs and extra yolks; mix with yeast, then stir into the flour mixture. Add the sour cream and the vanilla and mix well. (4) Knead dough on floured surface for 5 minutes. Divide in half and roll each half into a 12 inch square. Cover. (5) Make the filling: melt butter in a large pan. Add poppy seed 1106 1 Dec 87 WIGILIA-9 USENET Cookbook and stir-fry for 3 minutes. (6) Add honey, lemon juice, and raisins to poppy seeds. Cover and remove from heat. Let stand for 10 minutes. (7) Beat egg whites with sugar until stiff moist peaks form. Fold in orange and lemon peels and then gently fold in poppy seed mixture. (8) Spread half of the filling on each dough square (after you uncover them). Roll up as you would for a jelly-roll and seal the edges. Place on greased baking sheets and cover. Let rise until doubled in bulk (approx. 11/2 hours). (9) Preheat oven to 175 deg. C. Bake about 45 minutes, then remove from oven and cool. (10) Make the icing: mix powdered sugar and lemon juice until smooth. Spread this mixture evenly over the rolls. NOTES You can grind poppy seeds in a mortar and pestle. Specialty food stores sell grinders specifically designed for poppy seeds. Some spice shops sell poppy seeds already ground, but like all spices they lose their freshness much more rapidly after they are ground. This year (1987) in Poland, the people are having a very hard time finding enough poppy seeds for their _s_t_r_u_c_l_e _z _m_a_k_i_e_m because there is a government crackdown on the growing of all poppies in an attempt to control opium production. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 3-4 hours including yeast rising time. _P_r_e_c_i_s_i_o_n: Approximate measurement OK. CONTRIBUTOR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski Path: decwrl!recipes From: graham@murdu.oz.au (Graham Tongs) Newsgroups: alt.gourmand Subject: RECIPE: Ice cream Christmas pudding Message-ID: <12212@decwrl.DEC.COM> Date: 14 Dec 87 19:37:58 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: University of Melbourne, Parkville, Vic., Australia Lines: 58 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust 1107 WIGILIA-9 1 Dec 87 USENET Cookbook Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1108 2 Dec 87 XMAS-ICECREAM(D) USENET Cookbook FROZEN CHRISTMAS PLUM PUDDING XMAS-ICECREAM - A southern-hemisphere Christmas plum pudding We here in the Southern Hemisphere have a summer Christmas so we have adapted some of the more traditional festive fare to local conditions. Here is one example. It is very easy, and it can be made up to a week ahead of using. INGREDIENTS (Serves 8-10) 500 g _m_i_x_e_d _d_r_i_e_d _f_r_u_i_t_s, finely chopped 5 ml _g_r_a_t_e_d _o_r_a_n_g_e _r_i_n_d 30 ml _c_o_c_o_a 120 ml _b_r_a_n_d_y _o_r _m_a_s_a_l_a 10 ml _g_e_l_a_t_i_n_e 15 ml _b_o_i_l_i_n_g _w_a_t_e_r 2 l _v_a_n_i_l_l_a _i_c_e _c_r_e_a_m, slightly softened but not melted PROCEDURE (1) Combine fruit, spice, orange rind, cocoa and brandy in a large saucepan. Over medium heat, bring almost to a boil, stirring occasionally. (2) Cool, stirring occasionally. (3) Mix gelatine and boiling water; simmer in a small pan for a few seconds, until evenly melted. Blend into fruit, chill. (4) Fold the fruit into the softened ice cream, blending evenly. (5) Pack into foil lined bowl, cover with foil and freeze over- night or longer. (6) To serve, unmould onto a serving plate, cut into wedges and serve with cinnamon-flavoured whipped cream. NOTES The original recipe called for the use of a microwave to do the heating and cooking. This works well for melting the gelatine but is a bit of a nuisance otherwise. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate (timing matters). _T_i_m_e: 15 minutes preparation, overnight freezing. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Graham Tongs University of Melbourne, Parkville, Victoria, Australia graham@murdu.oz.au Path: decwrl!recipes From: morris@diablo (Kathy Morris) 1109 XMAS-ICECREAM 2 Dec 87 USENET Cookbook Newsgroups: mod.recipes Subject: RECIPE: Christmas pudding Message-ID: <7005@decwrl.DEC.COM> Date: 19 Dec 86 02:45:58 GMT Sender: recipes@decwrl.DEC.COM Organization: Stanford University, CS Dept, Palo Alto CA Lines: 116 Approved: reid@decwrl.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. This old recipe originally used pounds, ounces, cups, teaspoons and tablespoons . I translated it into metric, after a fashion, so I could make it in Australia. Then I had to translate it back when I got to the U.S., though it now uses pounds instead of just cups, so it's not in ``American'' either. 1110 10 Feb 86 XMAS-PUDDING(D) USENET Cookbook NANA MOON'S CHRISTMAS PUDDING XMAS-PUDDING - Old-fashioned Christmas boiled pudding This recipe was first written down by my great-grandmother. It's an old-fashioned boiled pudding, and was always a special part of Christmas in my family. Nana Moon's family came from Sofala, the site of the 1851 gold rush in New South Wales, Australia, where they raised sheep (before the gold rush). It's probably based on an English recipe. This recipe differs from others I've seen in that it uses no spices-just dried fruit and brandy. Perhaps spices were too difficult to get-it tastes great anyway. INGREDIENTS (Makes two puddings) 300 g _f_l_o_u_r (unbleached) 200 g _s_u_e_t (see note below) 200 g _b_r_o_w_n _s_u_g_a_r 120 g _b_r_e_a_d _c_r_u_m_b_s 350 g _r_a_i_s_i_n_s 350 g _s_u_l_t_a_n_a_s (or golden raisins) 100 g _c_u_r_r_a_n_t_s 250 ml _b_r_a_n_d_y (or orange juice, or a mixture of both) 15 ml _g_o_l_d_e_n (_c_a_n_e) _s_y_r_u_p 5 _e_g_g_s 2.5 ml _b_a_k_i_n_g _s_o_d_a 15 ml _m_i_l_k PROCEDURE (1) Combine the suet, flour, sugar, breadcrumbs, fruit and brandy. (2) Cover, and allow to stand overnight. (3) Add the syrup and beaten eggs. (4) Dissolve the baking soda in the milk, and add to mixture. Stir until everything's combined. (The mixture will be fairly thick. My mother used to get help at this stage by telling us that if we stirred it three times and made a wish, the wish would come true. This only works with Christmas puddings.) (5) Place in two 1.5 l pudding basins, cover with paper and several layers of aluminium foil, and steam for 4 hours. (6) When you're going to eat it, steam it for a further 2 hours. Serve by turning it out of the bowl, and pouring flaming brandy over it (see below). Serve with brandy butter (hard brandy sauce). 1111 XMAS-PUDDING 10 Feb 86 USENET Cookbook NOTES This pudding needs time to age between when you cook it and Christmas. My mother generally makes it about a month before. Keep it in the refrigerator until the day you will be eating it. Each pudding will serve about 8-10 people. If you halve the recipe, use 3 eggs. You can also add cherries, figs, almonds, and so on when you're adding the fruit. The suet can be replaced with some other form of shortening. The pack- aged suet we used to be able to get in Australia was only about 35% suet, the rest was cornflour (cornstarch). Avoid that at all costs. For a few years, we bought suet from the butcher and grated it ourselves (ok, we used a blender), but no one should have to do that (at least, not during an Australian summer). If you decide to go for authenticity and use a pudding bag, here's how: Get a large piece of calico (it must have a tight weave), and boil it for a few minutes. Rub flour into the inner surface. Place 1/2 the mix- ture on it, and bring the corners together, leaving room for the mixture to rise. Tie with string. Cook by immersing in boiling water-when you add extra water, it must be already boiling, or the pudding will get soggy. The pudding will be rounder, and have a better crust than one steamed in a pudding bowl. A good crust means that the brandy won't soak in when you light it, so it'll burn for longer. Age the pudding by hanging it in a cool, dry place. The problem with using a pudding bag is that it tends to grow mold if the climate is too humid. To light the pudding, heat about 75 ml of brandy in a saucepan. Light it, then pour over the pudding and carry it to the table. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 1 day waiting, 30 minutes preparation, 4 hours cooking, 1 month aging. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Kathy Morris Stanford University, Palo Alto, Calif., USA sun!navajo!morris morris@navajo.stanford.edu Path: decwrl!recipes From: ix403@sdcc6 (Kate Hedstrom) Newsgroups: mod.recipes Subject: RECIPE: Christmas star cookies Message-ID: <7017@decwrl.DEC.COM> Date: 19 Dec 86 02:55:19 GMT Sender: recipes@decwrl.DEC.COM Organization: Univ. of California, San Diego, Calif., USA Lines: 73 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust 1112 10 Feb 86 XMAS-PUDDING USENET Cookbook Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1113 XMAS-STARS(D) 29 Nov 86 USENET Cookbook CHRISTMAS STARS XMAS-STARS - Frosted cookie-cutter cookies My mom got this recipe many years ago in a cookbook that came in installments, so it didn't have a name on the binder and I don't know what it was called. She had us (the kids) make these cookies every year. INGREDIENTS (2-4 dozen) COOKIES 220 g _s_o_l_i_d _s_h_o_r_t_e_n_i_n_g (not butter) 125 g _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 2 _e_g_g_s 5 ml _s_a_l_t 5 ml _v_a_n_i_l_l_a 5 ml _a_l_m_o_n_d _f_l_a_v_o_r_i_n_g 275 g _f_l_o_u_r FROSTING 200 g _p_o_w_d_e_r_e_d _s_u_g_a_r 30 ml _c_r_e_a_m _o_r _m_i_l_k 7.5 ml _v_a_n_i_l_l_a (not Mexican, unless you like tan frosting) _f_o_o_d _c_o_l_o_r_i_n_g PROCEDURE (1) Cream together the shortening and sugar. Beat in the eggs, salt, and flavorings. (2) Stir in the flour until blended. (3) Chill in the refrigerator for an hour or two. (4) Preheat oven to 190 deg. C. (5) Roll out on a floured surface to a thickness of 3 to 6 mm. Cut with the cookie cutters of your choice (this was always a cause for argument in our family). (6) Bake on ungreased cookie sheets until tan around the edges- about 8-10 minutes. (7) Allow to cool. (8) Make the frosting by beating together the sugar, milk, and vanilla until smooth. Divide and color each portion. (9) Frost the cookies. 1114 29 Nov 86 XMAS-STARS USENET Cookbook NOTES These cookies are about the only ones I know that taste better cooked and cold than as raw dough. Cinnamon red hots make good eyes for animals or Santas. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 15 minutes preparation, 2 hours chilling, 15 minutes rolling and baking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Kate Hedstro"m UC San Diego, San Diego, Calif., USA {ihnp4,decvax,ucbvax}!sdcsvax!sdcc6!ix403 Path: decwrl!recipes From: jfh@brown (John Hughes) Newsgroups: mod.recipes Subject: RECIPE: yam curry Message-ID: <4036@decwrl.DEC.COM> Date: 4 Jul 86 03:37:28 GMT Sender: recipes@decwrl.DEC.COM Organization: Brown University, Providence RI Lines: 76 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1115 YAM-CURRY(V) 21 Apr 86 USENET Cookbook YAM CURRY YAM-CURRY - Yams in yogurt and spices-good lamb curry substitute The yams in this dish are cooked in a sauce very much like that tradi- tionally used for meat. Serve with chapatis and rice. The recipe is derived from one in _T_h_e _H_a_m_l_y_n _C_u_r_r_y _C_o_o_k_b_o_o_k, by Meera Taneja, which I recommend highly. INGREDIENTS (Serves 4) 450 g _t_e_n_d_e_r _y_a_m_s 15-30 ml _s_a_l_t 750 ml _v_e_g_e_t_a_b_l_e _o_i_l _f_o_r _d_e_e_p _f_r_y_i_n_g 5 cm _f_r_e_s_h _g_i_n_g_e_r _r_o_o_t 1 _g_a_r_l_i_c _c_l_o_v_e 30-50 ml _v_e_g_e_t_a_b_l_e _o_i_l 5 ml _c_u_m_i_n _s_e_e_d_s 2 _g_r_e_e_n _c_a_r_d_a_m_o_m_s 1 _b_a_y _l_e_a_f 4 _p_e_p_p_e_r_c_o_r_n_s 2.5 cm _s_t_i_c_k _c_i_n_n_a_m_o_n 5 ml _t_u_r_m_e_r_i_c 2 ml _c_h_i_l_i _p_o_w_d_e_r (or use cayenne pepper) 5 ml _g_r_o_u_n_d _c_o_r_i_a_n_d_e_r 2 ml _g_a_r_a_m _m_a_s_a_l_a (_o_p_t_i_o_n_a_l) to taste _s_a_l_t 120 g _f_r_e_s_h _t_o_m_a_t_o_e_s (or use 250 g canned tomatoes) 60 ml _y_o_g_u_r_t 400 ml _w_a_t_e_r 15 ml _c_h_o_p_p_e_d _c_o_r_i_a_n_d_e_r _l_e_a_v_e_s (_c_i_l_a_n_t_r_o) PROCEDURE (1) Peel the yams, cut them into 2.5 cm cubes, place in a colander and sprinkle liberally with salt. Let stand 10-15 minutes, then dry on paper towels. (2) Meanwhile, finely chop the onion, ginger, and garlic, and roughly chop the tomatoes. Heat the il over a moderate flame, add the cumin seed, and cook until they begin to splutter. Add the chopped onion, ginger, and garlic. Cook until the onion is a rich golden color. Add all the spices and season with salt to taste. Cook a few seconds more, and then add the tomatoes. Let this cook while you continue as below. (3) Heat the oil for deep frying to 180 deg. C and cook the yam cubes, a few at a time, until golden brown. Drain on absorbent kitchen paper. Set aside. (4) Add the yogurt to the tomato mixture, and continue to cook until the oil begins to separate out. Add the water and bring to a boil. Let boil a few minutes, then add the yam cubes, 1116 21 Apr 86 YAM-CURRY USENET Cookbook reduce heat, and simmer, covered, for about 25 minutes. (5) Serve hot, garnished with the chopped coriander. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 1 hour preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR John Hughes Brown University, Providence RI _i_h_n_p_4!_b_r_u_n_i_x!_j_f_h Path: decwrl!recipes From: ambar@EDDIE.MIT.EDU (Jean Marie Diaz) Newsgroups: alt.gourmand Subject: RECIPE: Yeast rolls Message-ID: <11601@decwrl.DEC.COM> Date: 4 Sep 87 03:11:55 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: MIT, Cambridge, Massachusetts, USA Lines: 84 Approved: reid@decwrl.dec.com Copyright (C) 1987 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1117 YEAST-ROLLS(B) 26 Mar 87 USENET Cookbook EASY REFRIGERATOR ROLLS YEAST-ROLLS - An utterly reliable recipe for yeast rolls. I believe this recipe started its life on the back of a Fleischman's Yeast package, but it has been memorized and modified for about ten years now. It is the most reliable yeast recipe I've ever seen: it's never failed on me, and it always does an amazing amount of rising (my family calls them mushroom rolls). INGREDIENTS (Makes 24 rolls) 1.2 kg _a_l_l-_p_u_r_p_o_s_e _f_l_o_u_r 50 g _s_u_g_a_r 10 ml _s_a_l_t 15 g _d_r_y _y_e_a_s_t (each package is about 1 Tbsp) 120 ml _m_i_l_k 350 ml _w_a_t_e_r 60 g _b_u_t_t_e_r 1 _e_g_g _v_e_g_e_t_a_b_l_e _s_h_o_r_t_e_n_i_n_g _o_r _m_o_r_e _b_u_t_t_e_r PROCEDURE (1) Combine 2 cups of flour, sugar, salt, and undissolved yeast. (2) Heat milk, water, and butter until liquids are very warm (50-55 deg. C). Add to dry ingredients. (3) Beat 2 minutes at medium speed (I've never used an electric mixer, by the way. Just stir until things are evenly combined and not terribly lumpy.) (4) Add egg and 200 g flour. Beat at high speed 2 minutes. Add enough additional flour to make a soft dough. This is where the arm muscles get their exercise! (5) Grease top of dough (with butter or vegetable shortening). Cover the bowl and refrigerate it overnight. (6) Divide the dough into 24 equal pieces. Shape them into balls, and place each in a greased muffin cup. (7) Cover; let rise in a warm place (25-35 deg. C) until doubled. This will take between 1 and 1 1/2 hours. Towards the end of the rising period, preheat the oven to 200 deg. C. (8) Bake at 200 deg. C for 12 to 15 minutes. Store the rolls tightly covered-that is, if there are any left. 1118 26 Mar 87 YEAST-ROLLS USENET Cookbook NOTES This is the first really good yeast bread recipe I discovered when I started making bread in the sixth grade. Done carefully, it can approach a delicate, cakelike texture. It doesn't have to be shaped into rolls, of course -- try it in a regular bread pan, or in fancy shapes. I use Fleischman's dry yeast. I suppose cake yeast can be used, but it always seemed like a nuisance to me. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 1 hour of work spread over 2 days. _P_r_e_c_i_s_i_o_n: measure the ingredients. CONTRIBUTOR Jean Marie Diaz (aka AMBAR) Massachusetts Institute of Technology Cambridge, MA "I choose this place to call my own; The only grace I've ever known. I never tire of legends grown; We dream too much, and time has flown...." From: reid@decwrl (Brian Reid) Newsgroups: mod.recipes Subject: RECIPE: amazingly good pancakes Date: 30 Nov 85 10:37:31 GMT Organization: Stanford University, Computer Systems Laboratory Approved: reid@glacier.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1119 YOGURT-CAKES(B) 18 Dec 84 USENET Cookbook YOGURT PANCAKES YOGURT-CAKES - Amazingly good baking-powder and yogurt pancakes Cooks like to show off by making fancy glamorous recipes to serve to their friends by candle light. Here is a simple ordinary recipe to serve to your family for breakfast in the morning. I love pancakes and I make many varieties and I am an inveterate experi- menter. This recipe is the one I have developed over the years to replace buttermilk pancakes because I never have buttermilk on hand in the refrigerator like my grandmother did. I made this recipe this very morning with blueberries in it. I do have yogurt in my fridge, though, and the yogurt can substitue for the buttermilk. INGREDIENTS (Serves 4-6) 5 _l_a_r_g_e _e_g_g_s (or 6 medium eggs) 300 ml _m_i_l_k 125 ml _p_l_a_i_n _y_o_g_u_r_t (I use Dannon and Knudsen. Other brands might require different amounts) 125 ml _v_e_g_e_t_a_b_l_e _o_i_l (or less for dieters; but use at least 30 ml) 235 g _w_h_i_t_e _f_l_o_u_r (measure carefully, after sifting) 20 ml _b_a_k_i_n_g _p_o_w_d_e_r 15 ml _s_u_g_a_r 2.5 ml _s_a_l_t PROCEDURE (1) Preheat griddle and oil very very lightly. (2) Separate the eggs; beat the yolks in a bowl big enough to hold the whole recipe. Add the yogurt and beat again; add the milk and oil and beat again. Rinse the eggbeater. (3) In a separate bowl, mix all the dry ingredients (flour, baking powder, sugar, and salt). Sift together. I use a flour sifter for this, but if you insist on measuring your flour without sifting it, then you can try using a wire whip to blend the dry ingredients. (4) Using a clean eggbeater, beat the eggwhites until they are fluffy. (5) Dump the dry ingredient mixture into the big bowl containing the milk mixture, stir for about 2 seconds just to get the dry ingredients under the surface of the liquid, and then dump the beaten eggwhites into the big bowl. (6) Now beat this mixture lightly and slowly with a fork until it is more or less uniform. If you beat too much, or too fast, then it will get gummy. Don't try to get rid of lumps. 1120 18 Dec 84 YOGURT-CAKES USENET Cookbook (7) Cook on the hot griddle. NOTES I like to put fresh blueberries in these pancakes after I pour them on the griddle. Make sure that your maple syrup is hot and that your butter is soft. You can heat syrup in the microwave or you can heat it by sticking the syrup jar in a pan of boiling water. This same recipe also makes really good waffles if you reduce the milk to 240 ml, but if you are going to make waffles, you shouldn't cut back on the oil. If you are dieting, stick to pancakes. RATING _D_i_f_f_i_c_u_l_t_y: easy to moderate. _T_i_m_e: 10 minutes plus cooking time. _P_r_e_- _c_i_s_i_o_n: measure carefully. CONTRIBUTOR Brian Reid DEC Western Research Lab, Palo Alto CA reid@decwrl.DEC.COM -or- {decvax,ucbvax,ihnp4,sun}!decwrl!reid Path: decwrl!recipes From: cathyh@iscuva.iscs.com (Cathy Hooper) Newsgroups: alt.gourmand Subject: RECIPE: Fruity frozen yogurt Message-ID: <14148@decwrl.DEC.COM> Date: 23 Jul 88 09:42:15 GMT Sender: recipes@decwrl.DEC.COM Distribution: alt Organization: ISC Systems Corporation, Spokane, Washington, USA Lines: 58 Approved: reid@decwrl.dec.com Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1121 YOGURT-FROZ-1(D) 1 Mar 88 USENET Cookbook FRUITY FROZEN YOGURT YOGURT-FROZ-1 - A low-calorie frozen dessert with yogurt and fruit This refreshing and healthful dessert can be made with any of several types of fruit, such as bananas or strawberries, for a low calorie summer-time treat. INGREDIENTS (Serves 6-8) 150 g _s_u_g_a_r (or vary based on sweetness of fruit) 120 ml _o_r_a_n_g_e _j_u_i_c_e 500 g _f_r_u_i_t, cut into pieces 10 ml _l_e_m_o_n _j_u_i_c_e 250 g _p_l_a_i_n _y_o_g_u_r_t 2 _e_g_g _w_h_i_t_e_s PROCEDURE (1) Combine sugar and orange juice in a saucepan. Heat and stir until sugar is dissolved. Set aside to cool. (2) Whirl fruit and lemon juice in blender until fruit is pulp. Add yogurt, blending well. With motor running, add cooled orange juice mixture. (3) Pour into a 25-cm square flat pan and place in freezer for two hours or until mixture is frozen into a slush. (4) Break up mixture and put in mixer bowl. Beat until smooth, adding eggs one at a time. Continue beating until light and fluffy. (5) Return to pan or freezer-proof dessert containers and freeze until firm, about one hour. NOTES For very juicy fruit, such as raspberries or frozen fruit, the orange juice may be decreased in proportion to the amount of juice. Increase the lemon juice by 5 ml for each 30 ml the orange juice is decreased. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes preparation, 3 hours freezing. _P_r_e_- _c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Cathy Hooper ISC Systems Corporation, Spokane, Washington, USA cathyh@iscuva.iscs.com Path: decwrl!recipes From: nlm@attunix (Nancy Mintz) Newsgroups: mod.recipes Subject: RECIPE: Zucchini with ginger and chili peppers 1122 1 Mar 88 YOGURT-FROZ-1 USENET Cookbook Message-ID: <5861@decwrl.DEC.COM> Date: 10 Oct 86 07:36:42 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T Information Systems, Summit, New Jersey Lines: 59 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1123 ZUCCHINI-GING(V) 2 Jun 86 USENET Cookbook ZUCCHINI SHREDS WITH GINGER ZUCCHINI-GING - Zucchini with ginger and chili peppers This is a nice spicy vegetable dish. It goes well with fish, especially catfish. I've always used zucchini, though it works as well with car- rots or cucumbers. You can serve it as an appetizer or as a side dish, hot or cold. The recipe is originally from _T_r_a_v_e_l & _L_e_i_s_u_r_e magazine. INGREDIENTS (Serves 4-6) 30 ml _v_e_g_e_t_a_b_l_e _o_i_l 5 ml _w_h_o_l_e _c_u_m_i_n 10 g _g_i_n_g_e_r, shredded 10 g _g_r_e_e_n _c_h_i_l_i _p_e_p_p_e_r_s, shredded 500 g _z_u_c_c_h_i_n_i, cut into long thin strips (3mmx75mm) 1 _m_e_d_i_u_m _r_i_p_e _t_o_m_a_t_o, peeled, seeded and shredded 7.5 ml _l_e_m_o_n _j_u_i_c_e _s_a_l_t _t_o _t_a_s_t_e 15 ml _f_r_e_s_h _c_o_r_i_a_n_d_e_r, chopped PROCEDURE (1) Heat the oil in a large frying pan over high heat for 3 minutes. (2) Add the cumin, let the oil darken slightly (about 10 seconds) and add ginger and chili. Cook for 30 seconds, stirring fre- quently. (3) Add the zucchini and stir-fry for 3-4 minutes. Add tomato during the last 2 minutes of cooking. (4) Turn off the heat. Sprinkle lemon juice and salt to taste, mix, transfer to a serving plate and garnish with coriander. NOTES I've found that this recipe works best if you use small zucchini, so that each slice has some peel (skin?) attached. Center slices without peel/skin fall apart. RATING _D_i_f_f_i_c_u_l_t_y: easy. _T_i_m_e: 10 minutes. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Nancy Mintz UNIX System Development Lab AT&T Information Systems, Summit, NJ ihnp4!attunix!nlm From: asente@cascade.ARPA (Paul Asente) Newsgroups: mod.recipes 1124 2 Jun 86 ZUCCHINI-GING USENET Cookbook Subject: RECIPE: Florentine Zuccotto -- party dessert Date: 7 Dec 85 06:27:18 GMT Organization: Stanford University, Computer Systems Laboratory Approved: reid@glacier.ARPA Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1125 ZUCCOTTO(D) 10 Jun 85 USENET Cookbook FLORENTINE ZUCCOTTO ZUCCOTTO - Ladyfingers with cream and rum This makes a great dessert for a party. It only takes about an hour to make (more if you bake a cake yourself instead of buying one) and only requires a few seconds to get ready when served. INGREDIENTS (Serves 10-20) 250-350 g _c_a_k_e _o_r _l_a_d_y _f_i_n_g_e_r_s (lady fingers, pound cake, or sponge cake. If you make sponge cake, a 6-egg cake is about right) 750 ml _w_h_i_p_p_i_n_g _c_r_e_a_m 60 ml _s_p_i_r_i_t_s (rum or amaretto or whatever you like. See step 2 for quantity hints.) assorted _f_l_a_v_o_r_i_n_g_s (chocolate, nuts, coffee, liqueurs, extracts...) 10 ml _u_n_f_l_a_v_o_r_e_d _g_e_l_a_t_i_n (optional) 50 ml _p_o_w_d_e_r_e_d _s_u_g_a_r (or more or less, to taste) PROCEDURE (1) Line a large hemispherical bowl with the cake or lady fingers. If you use cake, cut slices in half diagonally to make large triangles and arrange them in a sunburst pattern. If you use lady fingers, cut some in half diagonally and arrange in a flower-like pattern. (2) Douse generously with spirits; cake should be quite wet but not soggy. (3) Dissolve the gelatin in 2 tablespoons hot water in a cup; place the cup in a bowl of very hot water so the gelatin melts. Check occasionally to make sure the surrounding water stays hot. (I suppose you could use a microwave for this, but I've never tried.) (4) Divide the cream into two very cold bowls. Whip each until stiff; if the flavoring for either half isn't sweet, add powdered sugar to taste at this point. Beat the dissolved gelatin into the cream. Flavor each half separately. Spread one half around the inside of the cake-lined bowl; fill with the other half. (5) Top with more cake and douse with more spirits. Since this part doesn't show you don't need to be creative. (6) Cover with plastic wrap and chill overnight. (7) Turn out onto a platter and garnish with chopped nuts, grated chocolate, or powdered sugar if desired. Cut into wedges; serves about 10-20 people depending. 1126 10 Jun 85 ZUCCOTTO USENET Cookbook NOTES The most recent zuccotto I made used rum to flavor the lady fingers. The first filling had powdered sugar, vanilla extract, and 50 g chopped semi-sweet chocolate. The second had 150 g melted semi-sweet chocolate mixed with about 10 ml instant coffee dissolved in a little boiling water, and another 50 g chopped semi-sweet chocolate. (Just chop 3 of the squares of chocolate and melt the other 5). Chopped hazelnuts or almonds are also quite good. You can make a smaller one by using less, of course! RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 60 minutes preparation, overnight cooling. _P_r_e_c_i_s_i_o_n: no need to measure. CONTRIBUTOR -paul asente decwrl!glacier!cascade!asente asente@Cascade.ARPA "Is there a center for someone who feels he never knows what's going on?" -C. Brown Path: decwrl!recipes From: kent@decwrl.DEC.COM (Christopher A. Kent) Newsgroups: mod.recipes Subject: RECIPE: Zwetschgendatschi -- Plum cake Message-ID: <5042@decwrl.DEC.COM> Date: 29 Aug 86 05:28:56 GMT Sender: recipes@decwrl.DEC.COM Organization: DEC Western Research, Palo Alto CA Lines: 91 Approved: reid@decwrl.UUCP Copyright (C) 1986 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advantage, the USENET copyright notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. 1127 ZWETSCHGEND(D) 21 May 86 USENET Cookbook ZWETSCHGENDATSCHI ZWETSCHGEND - A Bavarian plum delicacy for dessert My mother and grandmother make this Bavarian specialty without a recipe; this recipe is from my mother, after I pressed her to write it down so I could make my own. It also includes variations from a few other folks that you might like to try. Roughly translated from Bavarian to German, this is _P_f_l_a_u_m_e_n_k_u_c_h_e_n, which, roughly translated from German to to English is _P_l_u_m _c_a_k_e. However, _Z_w_e_t_s_c_h_g_e_n aren't ordinary plums, a _D_a_t_s_c_h_i isn't really a _K_u_c_h_e_n, and a _K_u_c_h_e_n is most definitely not a cake! This dessert is made of the slightly tart Italian plums, which are unfortunately only available at certain times of the year. Don't try to make it with ordinary plums; they're too sweet and too juicy. INGREDIENTS (Fills one round cake pan) 120g _b_u_t_t_e_r 60g _s_u_g_a_r 2.5 ml _v_a_n_i_l_l_a (or use vanilla sugar) 1 _e_g_g 0.5 ml _s_a_l_t (only if you use unsalted butter) 5 ml _l_e_m_o_n _p_e_e_l 15 ml _s_o_u_r _c_r_e_a_m 200 g _f_l_o_u_r 5 ml _b_a_k_i_n_g _p_o_w_d_e_r 500 g _I_t_a_l_i_a_n _p_l_u_m_s OPTIONAL STREUSEL TOPPING 90 g _b_u_t_t_e_r 75 g _f_l_o_u_r 70 g _s_u_g_a_r 2.5 ml _c_i_n_n_a_m_o_n PROCEDURE (1) In a large bowl, cream the butter, add the sugar (and vanilla), add the egg, (salt,) lemon peel, and sour cream. Mix the flour and baking powder, and add that. (2) Pit the plums, splitting them into halves or thirds. Grease the pan and spread the dough. Liberally spread plums over the dough, meat side up. If the plums are sour (as opposed to just tart), sprinkle them lightly with sugar. (3) To make the optional _S_t_r_e_u_s_e_l topping, cream the butter, add flour, sugar and cinnamon. Sprinkle over the plums. (4) Bake for 30-45 minutes in the middle rack at 190 deg. C. Be careful not to let the bottom burn! 1128 21 May 86 ZWETSCHGEND USENET Cookbook (5) Serve liberally topped with freshly-made whipping cream. NOTES A _D_a_t_s_c_h_i may actually be made with any fruit; I happen to love it with _Z_w_e_t_s_c_h_g_e_n the best. I don't know this with _S_t_r_e_u_s_e_l on top, and never prepare it that way, but several of my acquaintances swear by it. Made with other fruit, I would be more likely to accept the _S_t_r_e_u_s_e_l. If you like, you may sprinkle rum or cinnamon over the fruit before bak- ing. Also, you might try substituting rum for the sour cream in the dough, or just adding both. If you want to make a cookie-sheet-sized _D_a_t_s_c_h_i, simply double the recipe. RATING _D_i_f_f_i_c_u_l_t_y: moderate. _T_i_m_e: 20 minutes preparation, 20 minutes baking. _P_r_e_c_i_s_i_o_n: approximate measurement OK. CONTRIBUTOR Chris Kent DEC Western Research Lab, Palo Alto, California kent@decwrl.DEC.COM {ihnp4,ucbvax,decvax}!decwrl!kent 1129