Shareware 1 2 the Maxx/sw_1.zip/sw_1/DBASE/REC200_1.ZIP/DIGST102.REC

Text File | 1991-11-22 | 10KB | 330 lines

Rec.Food.Recipes Digest #102
Wed 27 Mar 1991

Bol:   Chris' Perfect Cornbread (Christopher J. Hayes)
O:     Jamaican Jerk Chicken Seasoning (Jan Moore)
SPV:   Beer and Cheese Soup (Moira Mallison)
D:     Raspberry Pretzel Dessert (warren)
SLV:   Tabbouleh Salad (880039a)
Col:   Carrot Nut Cake and Cream Cheese Icing (Jann Springer)

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.RH REC.FOOD.RECIPES-#102 CORNBREAD-2 Bol "23 Mar 91" 1991
.RZ "CHRIS'S PERFECT CORNBREAD"
This cornbread is fairly coarse-textured, more like bread than cake, and isn't
oversweet, so if you like cornbread that tastes like dessert you'll be
disappointed.
.IH "Serves 4-6"
.IG "1/2 cup" "white flour" "60 g"
(unbleached is best)
.IG "1 1/2 cups" "yellow corn meal" "250 g"
(coarse)
.IG "1/4 cup" "sugar" "50 g"
.IG "1 Tbls" "baking powder"
.IG "1 tsp" "baking soda"
.IG "1" "egg"
(room temperature)
.IG "1 cup" "buttermilk" "225 ml"
(room temp.)
.IG "~1 Tbls" "butter" "15 g"
.PH
.SK 1
Grease a
.AB "10 inch" "25 cm"
cast-iron skillet with half the butter. Place in oven and preheat to
.TE 425 220 .
.SK 2
Sift together dry ingredients. In a separate bowl, beat the egg, then
add the buttermilk.
.SK 3
When the skillet is hot, add the buttermilk-egg mixture to the dry
ingredients and stir to mix. Remove the skillet from the oven and melt
the rest of the butter in it, letting it spread evenly (optional).
Pour in the batter, letting it spread evenly as well.
.SK 4
Return the skillet to the oven and bake for 20-25 minutes, or until golden.
When done, a toothpick inserted in the center should come out clean; the
cornbread should pull away from the sides of the skillet and will often
develop small cracks in the crust.
.NX
A cast-iron skillet will give superior results because of its heat retention.
Don't mix the egg and buttermilk with the dry ingredients until you're ready
to put it into the hot skillet; if the batter sits around, the air bubbles in
it will pop and your cornbread will be flat. The batter may sizzle when you
pour it into the hot skillet.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Christopher J. Hayes
[e-mail]


.RH REC.FOOD.RECIPES-#102 CHICKEN-JERK-1 M "23 Mar 91" 1991
.RZ "JAMAICAN JERK CHICKEN SEASONING"
.KY JAMAICAN
I recently took a Caribbean cooking class. The class included Jerk Chicken.
The scotch bonnet peppers called for in the recipe are very hard to find so it
was suggested that Jalepeno or any HOT pepper can be substituted. According to
the instructor, the scotch bonnet is the hottest pepper grown. If you do find
these peppers, be sure to use rubber gloves when handling them.
.IH
.IG "1 tsp" "ground black pepper"
.IG "1/4 tsp" "ground allspice berries"
.IG "1/2 medium" "onion,"
minced
.IG "1 cup" "finely chopped scallions"
.IG "2 Tbls" "chopped fresh thyme leaves"
.IG "1/2" "scotch bonnet pepper finely minced"
(see above)
.IG "2 tsp" "Worcestershire sauce"
.IG "2 Tbls" "vegetable oil" "30 ml"
.PH
.SK 1
Mix all ingredients in blender or food processor. You will have a thick
paste.
.SK 2
Rub mixture well into meat and marinate 1-3 hours in refrigerator. Do not
marinate much longer (definitely not overnight) as the marinade is very
strong and will overpower the chicken.
.SK 3
Grill or broil chicken.
.SH RATING
.I Difficulty:
very easy.
.I Time:
Preparation: 10 mins., Marinating: 1-3 hours, Cooking: ?
.I Precision:
measure ingredients.
.WR
Jan Moore
[e-mail]


.RH REC.FOOD.RECIPES-#102 BEER-CHS-SOUP2 SPV "21 Mar 91" 1991
.RZ "BEER AND CHEESE SOUP"
This is one of my favorite cold-weather soups; the recipe came from a friend
of a friend of a friend. The listed vegetables are really just suggestions.
Use whatever suits your fancy, or is in the refrigerator.
.IH
.IG "1 cup" "diced onions"
.IG "1 cup" "diced celery"
.IG "1 cup" "diced carrots"
.IG "1 cup" "chopped mushrooms"
.IG "3/4 cup" "butter" "175 g"
.IG "1/2 cup" "flour" "60 g"
.IG "1 tsp" "dry mustard"
.IG "5 cups" "chicken or vegetable stock" "1 l"
.IG "1 bunch" "broccoli"
.IG "11 oz" "beer" "1/2 l"
(use a can or bottle and save a swallow for the cook!)
.IG "6 oz" "cheddar cheese," "176 g"
grated
.IG "2 Tbls" "grated parmesan cheese"
.IG "" "salt and pepper"
to taste
.PH
.SK 1
Saute the diced vegetables in butter. Mix flour and mustard into sauted
vegetables. Add the chicken or vegetable stock to mixture and cook for
5 minutes.
.SK 2
Break broccoli into small flowerets; cut stems into bite-sizes pieces.
Steam until tender-crisp.
.SK 3
Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings.
.SK 4
To serve, place some broccoli into a soup bowl and ladle the soup over it.
.NX
Because of the cheese, this soup doesn't survive a night in the refrigerator
very well.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
approximate measurements.
.WR
Moira Mallison
[e-mail]


.RH REC.FOOD.RECIPES-#102 RASP-PRETZEL D "21 Mar 91" 1991
.RZ "RASPBERRY PRETZEL DESSERT"
Although I got this recipe from Cheryl Landry, I'd be willing to bet it
originally came from a copyrighted source, such as a jello cookbook!
.IH
.IG "1 1/2 cups" "crushed pretzels"
.IG "1 1/2 cup" "sugar" "300 g"
.IG "1/2 cup" "melted butter" "110 ml"
.IG "1/2 cup" "pecans" "50 g"
(chopped)
.IG "8 oz pkg" "cream cheese" "225 g pkg"
.IG "1 med tub" "Cool Whip"
.IG "8 oz can" "crushed pineapple," "225 g can"
drained.
.IG "2 cups" "water" "450 ml"
.IG "6 oz pkg" "raspberry jello" "175 g pkg"
.IG "2 10 oz pkgs" "frozen raspberries" "575 g"
.PH
.SK 1
Combine together pretzels, pecans, butter and
.AB "1/2 cup" "100 g"
sugar, and press in
.AB "9x13 inch" "23x33 cm"
pan.
.SK 2
Bake at
.TE 350 180
for 5-7 min. Cool.
.SK 3
Beat together cream cheese and rest of sugar
.AB "(1 cup)" "(200 g)" .
Fold in whip and crushed pineapple. Spread over crust.
.SK 4
Boil
.AB "2 cups" "450 ml"
water. Pour in raspberry jello and frozen raspberries. Crush them as
they thaw. Cool until it starts to thicken. Pour over cheese mixture.
Refrigerate.
.NX
*** I haven't tried this recipe ***
.SH RATING
.I Difficulty:
moderate.
.I Time:
30 mins. + cooling time.
.I Precision:
measure ingredients.
.WR
Cheryl Landry
[e-mail]


.RH REC.FOOD.RECIPES-#102 TABBOULEHSALAD SLV "13 Mar 91" 1991
.RZ "TABBOULEH SALAD"
.IH
.IG "1 cup" "bulgar"
.IG "1.5 cups" "boiling water" "1/3 l"
.IG "1 cup" "cooked chick peas" "225 ml"
.IG "3" "green onions,"
chopped
.IG "2" "tomatoes,"
chopped
.IG "1" "green pepper"
(or red, or half and half)
.IG "1 cup" "fresh parsley,"
chopped
.IG "1/4 cup" "chopped mint"
.IG "1/3 cup" "olive oil" "75 ml"
.IG "1/4 cup" "lemon juice" "55 ml"
.IG "1 clove" "garlic,"
minced
.IG "1 tsp" "dijon mustard"
.PH
.SK 1
Soak bulgar in boiling water for 20 mins. Drain well.
.SK 2
Add everything else.
.SK 3
Line pita pockets with lettuce and fill with salad.
.SH RATING
.I Difficulty:
very easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#102 CARROT-NUTCAKE Col "15 Mar 91" 1991
.RZ "CARROT NUT CAKE AND CREAM CHEESE ICING"
.SH "Carrot Nut Cake"
.IH "Serves 14-16"
.IG "1 cup" "butter" "225 g"
(at room temperature)
.IG "1 1/2 cups" "sugar" "300 g"
.IG "1/2 cup" "packed brown sugar" "100 g"
.IG "1/2 tsp" "cinnamon"
.IG "1" "lemon rind,"
finely grated
.IG "1/4 tsp" "nutmeg"
.IG "4" "eggs"
(at room temperature)
.IG "3 cups" "sifted flour" "375 g"
.IG "3 tsp" "baking powder"
(I use 1 1/2 tsp + 1 Tbls water if over 5000')
.IG "1/2 tsp" "salt"
.IG "1/2 cup" "fresh orange juice" "110 ml"
(at room temperature)
.IG "2 cips" "finely grated carrots"
(at room temperature)
.IG "1/2 cup" "finely chopped pecans" "60 g"
.IG "1 tsp" "vanilla"
.PH
.SK 1
In a large bowl of an electric mixer, cream together the butter, sugar,
and brown suagr for 10 minutes or until the mixture is light and fluffy.
.SK 2
Add the cinnamon, lemon rind, and nutmeg. Beat in the eggs 1 at a time.
.SK 3
Into a large bowl, sift together the flour, baking powder, and salt. Add
the flour mixture alternately with the orange juice, beginning and ending
with the flour mixture. Stir in the carrots, pecans, and vanilla.
.SK 4
Pour batter into a greased and floured
.AB "10 inch" "25 cm"
tube pan and bake at
.TE 350 180
for 60-65 minutes, or until the cake tests done.
.SK 5
Let the cake cool and ice it with Cream Cheese Icing.
.NX
I don't have a
.AB "10 inch" "25 cm"
tube pan so I used a
.AB "9x13x2 inch" "23x33x5 cm"
Pyrex dish. Worked fine although I had a little extra batter.
.PP
You might also watch the cooking time - an hour seems like a little much for a
flat pan at low altitude. It may be appropriate for a tube pan though.
.PP
An electric mixer is almost required for this to come out at the right
consistency.
.PP
And lastly, the cake tastes better after it has "cured" for a day.
.SH "Cream Cheese Icing"
.IH
.IG "4 oz" "cream cheese" "100 g"
(at room temperature)
.IG "1/2 cup" "butter" "100 g"
(at room temperature)
.IG "2 1/2 cups" "sifted confectioner's sugar" "275 g"
.IG "1/2 tsp" "vanilla"
.PH
.SK 1
In a bowl (electric mixer is best), cream together the cream cheese and
butter.
.SK 2
Slowly add the confectioners' sugar and vanilla and blend until the
mixture is smooth.
.SK 3
Spread icing on a cooled cake.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 1/2 hours + cooling time.
.I Precision:
measure ingredients.
.WR
Jann Springer
[e-mail]