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Rec.Food.Recipes Digest #104
Mon 01 Apr 1991

O:    Weird but Wonderful recipes (L.A.Z. Smith)
Dol:  Pavlova (Bill Venables)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#104 WEIRD&WONDRFUL O "25 Mar 91" 1991
.RZ "WEIRD BUT WONDERFUL RECIPES" "Starters/soups/meals/salads/deserts/drinks"
.KY PARTY NO-BAKE WEIRD
Here, at long last, is my compilation of oddball recipes. Many thanks to all
who contributed.
.SH "My Original Posting"
Summary: Looking for oddball recipes (examples given). Not for Food Snobs.
.PP
This article is not for Food Snobs. Those of you who have been sneering at
the can of soup recipes should hit 'n' now.
.PP
I am looking for oddball recipes. These are the recipes you serve but don't
reveal because their ingredients and simplicity embarass you. These are
recipes you would never make if you saw them in a magazine but eat at friends'
who only give you the recipe after swearing you to secrecy.
.PP
Oddball recipes are characterized by combinations of ingredients you would not
ordinarily think of, but which produce a good-tasting end result. For the most
part, they are fast and easy in preparation.
.PP
For example, a friend of mine makes a party dish of cocktail weiners in a
sauce that consists of one jar of chili sauce and one jar of grape jelly mixed
together and served hot. I ate it before she told me what was in it and it
was very good.
.PP
My own favorite involves a large jar of Cheez Whiz, a cup of beer and a dash
of garlic powder. Melt together and serve in a hollowed out round of bread
with bread cubes and vegetables for dipping. I have served this at dozens of
parties and it always disappears.
.PP
Another standby is crab in barbecue sauce. Drain a can of crabmeat, squeeze a
little lemon over it, and mix with enough commercial barbecue sauce (I use
Open Pit) to make it red. Spread some softened cream cheese on a plate, top
with the crab mixture, and serve with crackers.
.PP
Other examples include such things as peppered strawberries, Coca-cola cake,
ham with Vernor's, beet cake, zucchini jam (said to taste like pineapple) and
Ritz cracker pie. (I have eaten all of these except the jam -- does anyone
have a reliable recipe?)
.PP
So send me your strange recipes. I'll summarize if there's interest. (Please
send only recipes you've actually EATEN and liked. If it's weird but not
wonderful, there's no point. A neighbor of mine makes a Twinkie cake with
Twinkies and Jello. It's awful.)
.IP "L.A.Z. Smith                       [e-mail]"
.IP "Wheeling, Illinois                 [e-mail]"
.PP
.SH "Contents:"
.IP "Dill Pinwheels (Al)"
.IP "Cream Cheese with Sauce (Al)"
.IP "Liverwurst and Cream Cheese Mush (Al)"
.IP "Intense Dipping Sauce (AV)"
.IP "Hotdog Cocktail (A)"
.IP "Cocktail Sauce (A)"
.IP "Appetizer Sandwiches (AVol)"
.IP "Artichoke Dip (AVol)"
.IP "Vegetable Soup (SPVl)"
.IP "Keilbasa Soup (SP)"
.IP "Panucci? (MVl)"
.IP "Tater Tot Casserole (M)"
.IP "Leeks and Bananas in Cheese Sauce (MVl)"
.IP "Fruit Salad/Corn Pancakes (Dol)"
.IP "Watergate Salad (SLl)"
.IP "Fruit Dip/Apple Cream Pie (Dl)"
.IP "After Midnight Drink (Ll)"
.PP

.SH "Dill Pinwheels"
.IH
.IG "" "cream cheese"
.IG "" "deli ham"
.IG "" "dill pickle"
.PH
.SK 1
Warm cream cheese in a microwave to a consistency that is easy to spread.
.SK 2
Spread it thinly and evenly on a slice of deli ham.
.SK 3
Place a Kosher dill pickle on the edge of the cheese side of the ham and roll
it up.
.SK 4
Chill this in the refrigerator, then slice into half inch wide pinwheels.
.SK 5
Eat. (This looks wierd but tastes great.)
.WR
Paul Kramer
pyrite.nj.pyramid.com!pdk
Organization: Pyramid Technology Corp, Woodbridge, NJ

.SH "Cream Cheese with Sauce"
I got this one from my stepsister, who is (i) very sharp and (ii) has
conciously selected a career as a dumb blonde (except for her very careful
choice of men):
.IH
.IG "1 pkg" "Philadelphia cream cheese"
.IG "1 bottle" "Pickapeppa sauce"
(or other slightly sweet very hot sauce - I have a horrible suspicion A1 would
work)
.PH
.SK 1
Pour sauce over cream cheese.
.SK 2
Eat by spreading on crackers.
.WR
Martin Golding
cse.ogi.edu!pdxgate!martin

.SH "Liverwurst and Cream Cheese Mush"
The following is a recipe I asked someone for after loving it at a party.
These are the proportions for the
.AB "11 inch" "28 cm"
dish - which also made a small
.AB "5 inch" "12.5 cm"
cereal bowl too (about
.AB "\(34 inch" "2 cm"
thick).
.IH
.IG "1 lb" "liverwurst" "450 g"
.IG "3x8 oz pkg" "cream cheese" "2/3 kg"
.IG "" "mayonaise"
.IG "" "red 'caviar'"
.IG "" "fresh chopped parsely or chives,"
for garnish
.PH
.SK 1
Slice & dice the liverwurst with a knife.
.SK 2
Add 2+ heaping serving spoons of mayo. \fIMush\fR as much as possible with
large fork.
.SK 3
Spread in dish - flatten out - chill to firm up.
.SK 4
Let cream cheese soften - add 1 mayo - \fImush\fR up. (A generous teaspoon of
dried minced onions can be added to cream cheese before \fImushing\fR).
.SK 5
Spread over liverwurst. Chill.
.SK 6
After cream cheese sets up, caviar can be spread over top, and garnished.
.NX
Best with rye or "tasteless" (no flavor) crackers, crisps, melba toast.
.WR
Larry Margolis
[e-mail]

.SH "Intense Dipping Sauce"
I have an interesting flavorful recipe for you. A friend of mine introduced
me to the most incredible taste sensation of my lifetime. A dipping sauce, we
used it for artichokes, but I use it for anything dippable from potato chips
to raw vegetable.
.IH
.IG "" "Soy sauce"
(REAL brewed soy sauce, not that awful salty stuff!)
.IG "" "crushed garlic"
(we use lots, because we love it)
.IG "" "brown mustard"
(or yellow mustard and a little horseradish)
.IG "a little" "olive oil,"
to make it smooth.
.PH
.SK 1
Simply mix all the ingredients together.
.NX
Like I said, it's an intense taste, not for the faint of heart.
.WR
Jane M. Lecher
rodan.acs.syr.edu!jmlecher
Organization: Syracuse University, Syracuse, NY

.SH "Hotdog Cocktail"
I found this recipe at a New Year's Eve party ... it comes out tasting REALLY
good ...
.IH
.IG "" "mini hotdogs"
(or cut up large ones into small pieces)
.IG "1 can" "cocktail sauce"
(shrimp cocktail dip type)
.IG "\(12 jar" "grape jelly"
.IG "1" "squeezed lime"
.PH
.SK 1
Cook hotdogs to the point of almost being done.
.SK 2
Then simmer them in a mixture of cocktail sauce, grape jelly and lime juice.
.WR
Ted Beatie
[e-mail]

.SH "Cocktail Sauce"
.IH
.IG "6 oz jar" "red currant jelly" "175 g jar"
.IG "6 oz jar" "yellow mustard" "175 g jar"
.IG "" "cocktail wieners"
.PH
.SK 1
Heat ingredients together until smooth.
.SK 2
Add cocktail wieners and heat.
.WR
Czerwinski,Jonathan Peter
gatech!prism!gt6787a
Georgia Institute of Technology, Atlanta Georgia, 30332

.SH "Appetizer Sandwiches"
Well, you know how everyone invites you over and you say - can I bring
anything? Well during the past few years I have used one idea all season -
have the ingredients on hand - and simply say - oh i'll bring the appetizers.
.PP
This was a real success - I would never have tried it ahead of time, but had
tasted it at an event:
.IH
.IG "1 can" "asparagas"
(long stems)
.IG "1 loaf" "GOOD square white bread"
.IG "" "butter"
.IG "" "mayonaise"
.IG "" "salt and pepper"
.PH
.SK 1
Carefully remove asparagas spears from tin, spread on towel to drain for at
least 2 hours; (if some are very "fat" split in half).
.SK 2
Remove crusts from bread.
.SK 3
Carefully spread each square with butter, and then spread carefully and
generously with mayonaise.
.SK 4
Take a spear and put diagonal on bread - sprinkle generously with salt and
pepper.
.SK 5
Roll from corner to make a tube. I then cut the tube in half to make smaller
portions - your choice.
.SK 6
Pile in bowl or on plate, cover with aluminum foil (putting in Tupperware
doesn't seem to have the same effect, who knows why). Refrigerate for several
hours.
.SK 7
Remove from fridge at least \(12 hour before serving.
.NX
So - easy right - make it in the morning - and the \(12 hour out of fridge is
while you're driving to the party ... every party I took these two they were
the first thing gone, men, kids, everyone said, these are weird, humm but
good!
.WR
Valerie McRae
[e-mail]
Organization: UBC Department of Computer Science, Vancouver, B.C., Canada

.SH "Artichoke Dip"
I make a hot artichoke dip that people rave about that is ugly looking and
sounds wierd but just disappears from the table:
.IH
.IG "" "artichoke hearts"
(canned, NOT marinated)
.IG "1 small can" "chopped ortega chiles"
.IG "~\(12 cup" "parmesan cheese"
(lots)
.IG "" "mayonnaise"
(enough to make it goopy)
.PH
.SK 1
Chopp up artichoke hearts.
.SK 2
Mix in with other stuff and put into a shallow casserole dish in the oven and
baked until it bubbles and browns on top and smells good.
.SK 3
Serve with corn chips, melba toasts, or veggie dippers.
.NX
A comment on this recipe from Marianna Wright -
[e-mail] (Organization: University of Washington,
Seattle):
.PP
I make this same recipe without the chiles, and it is delicious that way, too.
(For the faint of heart). I like to serve it with French bread, but crackers
and the above are good, too.
.WR
Valerie Maslak
[e-mail]
Organization: SRI International, Menlo Park, CA

.SH "Vegetable Soup"
.IH
.IG "1 pkg" "Top roman noodles"
.IG "\(12 bag" "frozen mixed veg"
.IG "1 can" "creamed soup"
.IG "" "milk"
of your choice
.PH
.SK 1
Put some water in a sauce pan (approx.
.AB "1 cup" "225 ml" ).
Add the noddles and spice package. Boil for 3 mins.
.SK 2
Mix the soup with one can full of milk or water and add to the noodles. Add
the veg's and simmer until tender. Its ready.
.WR
Peter Maughan
ast!csrd.uiuc.edu!maughan

.SH "Keilbasa Soup"
Ok, here's one. But, first let me warn you, it's not terribly weird, or maybe
it is, and be the commutative property I am also. However, its easy, and
cheap! My mother in law prefers this to just about everything else I make.
(BTW, this is of my own invention).
.IH
.IG "2 lb" "keilbasa" "1 kg"
(smoked polish sausage)
.IG "6 cans" "fresh-like veg-all"
(canned mixed vegetables, suitable for soup)
.IG "2 cans" "stewed tomatoes"
.IG "2x8 oz cans" "V-8 vegetable juice" "2 small cans"
.IG "\(12-1 medium" "cabbage"
.PH
.SK 1
Bring to a boil in a LARGE pot about
.AB "2-3 quarts" "2-3 l"
of water.
.SK 2
Chop keilbasa into
.AB "\(14 inch" ".5 cm"
slices, and throw into boiling water. Let simmer for a while (\(12 - 2 hours
[this brings a smokey flavor to the broth]), and then add the liquid from the
cans of stewed tomatoes.
.SK 3
Chop the tomatoes and add them also. Drain the vegetables, and add. Add the
V-8 and let it come back up to a simmer. Also, you may add Tabasco, Trappeys,
etc hot sauce, in several drop quanitites, or use the \fBHOT\fR version of V-8
 when simmering.
.SK 4
While waiting for the pot to simmer, chop the cabbage into small
.AB "(1 inch)" "(2.5 cm)"
pieces. Add the Cabbage, and allow to simmer until the cabbage goes very limp,
about \(12 hour.
.NX
.IP "Total hands on time: 15 minutes"
.IP "Total cooking time: 1 hour 15 minutes - 3 hours"
Serve with fresh baked rye, pumpernickle, french, or whole wheat bread.
Serves 10 (or 4 if they are ravenous).
.WR
Ed Felton
sci34hub.sci.com!felton
Organization: SCI Technology, Inc., Huntsville, Al.

.SH "Panucci?"
In college I moved into a house with three veterinary students who couldn't
cook. I mean, \fBREALLY\fR couldn't cook, instant coffee confounded them.
Fortunately, I could cook, I even enjoy cooking, so a deal was struck that
relieved me of almost all other chores, particularly cleaning up after meals.
.PP
One night one of them offered to cook, it struck terror in my heart. He
claimed he knew \fBONE\fR recipe, and it was quite good, so he's cooking. He's
even brought home all the ingredients. Ok, fine, his rebellious act of cooking
something doesn't compel me to eat it.
.PP
He boiled a
.AB "1 lb" "500 g"
box of elbow macaroni, with just a little help on my part (umm...why don't you
wait until the water boils before dumping those in? Turn the gas on, it will
go faster, trust me). He drained them and put them back in the pot and put the
pot back on the flame (I raised an eyebrow.)
.PP
He poured in a
.AB "1 pint" "\(12 l"
container of light cream. He dumped in a stick
.AB "(\(14lb)" "(100 g)"
of butter.
.PP
As that warmed (now turn the gas \fIdown\fR, trust me again, water is
different than cream...) he cut up a
.AB "1 lb" "500 g"
box of Velveeta cheese and dumped it into the mixture.
.PP
Then, he scandalized me. He opened a large can of tomatoes, the kind you might
use in a spaghetti sauce (although I doubt he knew there were tomatoes in such
sauces, they were \fIspaghetti sauces\fR, probably made of spaghetti as far as
he knew). He dumped them in the pot and began stirring vigorously, sort of
chopping the tomatoes as he stirred, breaking them up at any rate.
.PP
Umm...tomatoes and cream don't get along all that well...could I have a peek?
Er, yes, you see..."Whaddya mean? It's \fBPERFECT!\fR".
.PP
I considered teaching him the word \fIcurdled\fR, but I was sure it would go
right past him. He heated it a bit more, stirring all the way, and brought his
proud concoction to the table.
.PP
Against my better judgement, I tasted this admittedly pretty but mostly
hopeless-looking mass that was in my plate. It was quite good! Abandoning all
good sense, I even told him so.
.PP
I suggested that next time he try stewed tomatoes, without trying to explain
what \fIstewed\fR meant outside of bar-rooms. That variation was quite good
also.
.PP
He had a name for this dish, damned if I can remember it. Panucci or something
like that. I suspect that what appealed to him about this recipe was that it
neatly used up the entire contents of every box and can he had to buy. If you
could manage to finish it, you wouldn't need to remember to put anything away
or figure out what to do with half a box of elbow macaroni. To non-cooks, such
things are major victories I suppose.
.WR
Barry Shein
[e-mail]

.SH "Tater Tot Casserole"
Ah. You want my mother-in-law's marvelous Tater Tot Casserole:
.IH
.IG "~1 lb" "ground beef" "~\(12 kg"
.IG "1 can" "Campbell's Golden Cream Of Mushroom Soup"
.IG "\(12 a large bag" "Tater Tots"
.IG "" "minced scallions"
(optional)
.PH
.SK 1
Preheat oven to
.TE 375 190 .
.SK 2
Press ground beef into bottom of
.AB "8x10 inch" "20x25 cm"
baking dish; season lightly.
.SK 3
Pour soup over ground beef. Top with scallions if desired.
.SK 4
Place Tater Tots on top of soup. If you're aesthetically inclined and have a
little time, lay the Tots out in geometrically pleasing patterns, otherwise
just pour them on and smooth them with the flat of your hand.
.SK 5
Cook for 45 minutes or until beef is cooked and Tots are crispy golden-brown.
.SK 6
For a gourmet touch, sprinkle paprika on the Tots.
.WR
Scott Fisher
decwrl.dec.com!sfisher

.SH "Leeks and Bananas in Cheese Sauce"
Copied from a pal, who doesn't really have a formal recipe. I'm sure youse all
can work it out for yourselves. These veggies make a really tasty, sweet
combination, which contrasts delightfully with your favourite cheese sauce.
.IH
.IG "" "leeks"
(thin-ish)
.IG "" "bananas"
.IG "" "cheese sauce"
.PH
.SK 1
Take enough nice leeks and bananas to fill the bottom of a flat oven dish.
Strip the leaves of the roughest foliage and parboil the leeks for 1-2
minutes.
.SK 2
Cut into preferred sized -
.AB "1-2 inches" "3-5 cm"
in length probably, and alternate them with similarly chopped bananas.
.SK 3
Make lots of \fIthick\fR cheese sauce (for the leeks are full of water) and
pour generously over the top. I have tried this with a fine tasty cheddar.
The leeks and bananas make a sweet, vaguely peppery combination, so choose the
cheese accordingly.
.SK 4
Cook in the oven till the veggies are done! (I'm never sure how long this is -
I just keep checking).
.NX
Vegans might try a white sauce flavoured with orange or ginger perhaps?
.WR
Morna J. Findlay
[e-mail]
Organization: Laboratory for the Foundations of Computer Science, Edinburgh U

.SH "Fruit Salad/Corn Pancakes"
In <[e-mail]> [e-mail] (news) writes:
.RS
My mother mixes bananas with sour cream and cinnamon and sugar. It's very
good, actually, along the lines of cereal/bananas/milk/sugar.
.RE
I make a fruit salad along this line. Bananas, apples, peaches, whatever
else, cut up into pieces. Stir in sour cream (or yogurt), honey, cinnamon, a
dash of clove sometimes. Let it chill well, mix again and serve.
.PP
.RS
Dad used to make corn pancakes -- regular pancake mix or Bisquick (tm) batter
with drained whole kernels of canned corn mixed into it. Seems odd to eat
with syrup, but this one is along the lines of cornbread, I guess.
.RE
In our family, we made ham and corn fritters. Mix up your favorite pancake
batter. Add one drained can of corn and chopped up cooked ham. Serve with
\fBlots\fR of butter (but never syrup!)
.WR
Lynn Alford
[e-mail]
Organization: James Cook University

.SH "Watergate Salad"
My sister brought this home from a Christmas party. After looking at it for
awhile, then eating it all, I demanded the recipe.
.IH
.IG "1 box" "pistachio pudding"
.IG "1 tub" "cool whip"
.IG "1 cup" "walnuts"
.IG "2 cups" "green grapes"
.IG "1 cup" "pineapple chunks"
.PH
.SK 1
Make the pudding as directed, then fold in the cool whip.
.SK 2
Mix in everything else and then chill. Yum but really weird.
.WR
Kalpana
[e-mail]
Organization: University of Pennsylvania, Med School Computer Facility

.SH "Fruit Dip/Apple Cream Pie"
Ok, weird,.. maybe not, but simple and good they are...
.IH "Fruit Dip"
.IG "1 small jar" "marshmellow cream"
.IG "8 oz" "cream cheese" "250 g"
.IG "dash" "ginger, or freshly grated ginger"
(for those who can't handle things this simple)
.PH
.SK 1
Mix all ingredients together.
.IH "Apple Cream Pie"
.IG "1" "pie crust"
.IG "1 small pkg" "vanilla instant pudding"
.IG "8 oz" "sour cream"
.IG "1 can" "apple pie stuff"
.PH
.SK 1
Mix vanilla pudding and sour cream together (use electric mixer and whip if
necessary) may need to add a little milk.
.SK 2
Spread this good stuff over a pie crust filled with canned (heaven forbid)
apple pie stuff. A darn quick and easy dessert, but isn't too good in the
looks department.
.WR
Dianne C. Esplin
[e-mail]

.SH "After Midnight Drink"
This recipe for a very fine drink could fit into .food.drink, but here it is:
.IH
.IG "2 Tbls" "instant coffee"
.IG "2 Tbls" "instant cocoa"
.IG "" "fresh cold milk"
.IG "" "cream"
.PH
.SK 1
Put instant coffee and instant cacoa in a glass with fresh cold milk. Add some
cream.
.NX
It also tastes fine with a spot of brown rum (sp?) (I prefer jamaican!) This
really pushs you up.
.WR
Martin Pfeilsticker
arbi.informatik.uni-oldenburg.de!Martin.Pfeilsticker


.RH REC.FOOD.RECIPES-#104 PAVLOVA-3 Dol "20 Mar 91" 1991
.RZ "PAVLOVA"
The recipe is definitely not nouvelle cuisine, and is probably historically
interesting as an example of what hard working people did to their arteries
and heart valves and largely got away with it. Not for the OVO- or LACTO-
squeamish. The following is taken from the rather down to earth Australian
classic cookbook \fIA Treasury of Good Recipes\fR by Winifred Savage.
.PP
To make a Pavlova, you need first to make a Meringue:
.IH "Meringue Mixture"
.IG "4" "egg whites"
.IG "1 cup" "castor sugar" "200 g"
.IG "\(12 cup" "crystal sugar" "100 g"
.IG "1 lvl dsrts" "cornflour"
.IG "1 tsp" "lemon juice"
.PH
.SK 1
Beat egg whites until they are fluffy and will hold their shape.
.SK 2
Gradually add the castor sugar and beat until dissolved.
.SK 3
Fold in the crystal sugar, cornflour and lemon juice.
.IH "Pavlova"
.IG "" "plain meringue mixture"
.IG "" "cochineal colouring"
(optional)
.IG "" "whipped cream"
.IG "" "strawberries or other fresh fruit in season,"
.br
or
.IG "" "lemon cheese,"
.br
or
.IG "" "passionfruit"
.IG "" "finely chopped nuts"
.PH
.SK 1
If you like, colour the meringue mixture pale pink.
.SK 2
Place it in an
.AB "8 inch" "20 cm"
sandwich cake tin which has been greased with butter and lightly sprinkled
with cornflour, or lined with buttered brown paper.
.SK 3
Bake in a very slow oven
.TE (275 (140
max) for about 1 - 1 \(12 hours.
.SK 4
When cold, place on a serving dish which must be flat. Place whipped cream
and fruit on top and sprinkle with nuts.
.NX
These days Pavlovas nearly always have a ring of Chinese gooseberry (also
known as Kiwi fruit, a name I detest as sham) slices around the edge, and
passionfruit is absolutely de rigeur.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 \(34 hours + cooling time.
.I Precision:
measure ingredients.
.WR
Bill Venables
[e-mail]