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1991-11-25
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Rec.Food.Recipes Digest #112
Fri 12 Apr 1991
B: Modified French Bread for Bread Machine (Pete Bellas)
B: Light Wheat Bread for Bread Machine (Pete Bellas)
B: Pete's 'Great with Chilli' Corn Bread for Bread Machine (Pete Bellas)
B: Cheese Bread for Bread Machine (Pete Bellas)
B: Pizza Crust for Bread Machine (Pete Bellas)
S: Pasta Sauce (bruce.schneier)
SV: Deal's Californian Salsa (Jonathan Rice)
Dl: Baklava (Eric Michael Howard)
M: Chicken and Dumplings (Linda Hoover)
M: Homemade Egg Noodles (Linda Hoover)
Dl: Peach Dumplings (Lynn M Alford)
Al: Beer Cheese (Nancy Van Cleave)
Cl: Granola (Nancy Van Cleave)
----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#112 BREAD-MACHINE1 B "9 Apr 91" 1991
.RZ "MODIFIED FRENCH BREAD" "Recipe for a bread machine"
This was developed using the R2D2 Bread Droid (DAK/Welbilt). The doneness
designation was recently developed by a bread list poster with 9 o'clock
lightest, 3 o'clock darkest and 12 o'clock right in the middle.
.IH
.IG "3 1/3 cups" "bread flour" "500 g"
.IG "2.5 - 3 tsp" "yeast"
(one package is 2.5)
.IG "1 \(12 tsp" "salt"
.IG "2 tsp" "sugar"
.IG "1 \(12 Tbls" "butter"
.IG "1 \(12 cups + 2 Tbls" "warm water" "335 ml + 30 ml"
.PH
.I setting:
french
.I doneness:
11 o'clock
.SH RATING
.I Difficulty:
very easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Pete Bellas
bellas@ttidca.tti.com
.RH REC.FOOD.RECIPES-#112 BREAD-MACHINE2 B "9 Apr 91" 1991
.RZ "LIGHT WHEAT BREAD" "Recipe for a bread machine"
.IH
.IG "2 cups" "bread flour" "300 g"
.IG "1 cup" "wheat flour" "150 g"
.IG "2 \(12 - 3 tsp" "yeast"
.IG "1 \(12 tsp" "salt"
.IG "1 \(12 Tbls" "sugar"
.IG "1 \(12 Tbls" "dry milk power"
.IG "1 \(12 Tbls" "butter"
.IG "1 \(12 cups - 2 Tbls" "warm water"
.PH
.I setting:
regular
.I doneness:
12 o'clock
.SH RATING
.I Difficulty:
very easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Pete Bellas
bellas@ttidca.tti.com
.RH REC.FOOD.RECIPES-#112 BREAD-MACHINE3 B "9 Apr 91" 1991
.RZ "PETE'S 'GREAT WITH CHILLI' CORN BREAD" "Recipe for a bread machine"
.IH
.IG "2 \(34 cups" "bread flour" "340 g"
.IG "1 cup" "yellow cornmeal" "175 g"
.IG "2 \(12 - 3 tsp" "yeast"
.IG "1 cup" "whole kernal corn" "175 g"
.IG "1" "egg"
.IG "1 Tbls" "butter"
.IG "1 \(12 tsp" "salt"
.IG "2 Tbls" "sugar"
.IG "1 Tbls" "honey" "15 ml"
.IG "1 \(14 cups" "warm water" "280 ml"
.PH
.I setting:
regular
.I doneness:
11 o'clock
.SH RATING
.I Difficulty:
very easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Pete Bellas
bellas@ttidca.tti.com
.RH REC.FOOD.RECIPES-#112 BREAD-MACHINE4 B "9 Apr 91" 1991
.RZ "CHEESE BREAD" "Recipe for a bread machine"
.IH
.IG "3 cups" "bread flour" "450 g"
.IG "2 \(12 - 3 tsp" "yeast"
.IG "\(14 cup" "dry milk powder"
.IG "1 Tbls" "butter"
.IG "1 tsp" "salt"
.IG "2 Tbls" "sugar"
.IG "1 \(14 cups" "warm water" "280 ml"
.IG "2 cups" "cheese" "6 oz"
(I use medium cheddar)
.PH
.I setting:
regular
.I doneness:
11 o'clock
.SH RATING
.I Difficulty:
very easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Pete Bellas
bellas@ttidca.tti.com
.RH REC.FOOD.RECIPES-#112 BREAD-MACHINE5 B "9 Apr 91" 1991
.RZ "PIZZA CRUST" "Recipe for a bread machine"
.IH
.IG "3 1/3 cups" "flour" "500 g"
**
.IG "2 \(12 - 3 tsp" "yeast"
.IG "2 Tbls" "yellow cornmeal"
.IG "1 tsp" "minced garlic"
.IG "1 tsp" "salt"
.IG "1 tsp" "sugar"
.IG "2 Tbls" "olive oil" "30 ml"
.IG "1 \(14 cups" "warm water" "280 ml"
.PH
.I setting:
regular
.I doneness:
NA
.PP
I remove the dough after the first kneeding cycle and rise it in a large bowl
oiled with olive oil (warm, dark, draft free). After doubled in size form
into crust, makes one large medium crust pizza.
.NX
.SK **
Bread Flour produces a lighter bread like crust.
.PP
All purpose Flour produces a chewy type crust.
.SH RATING
.I Difficulty:
very easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Pete Bellas
bellas@ttidca.tti.com
.RH REC.FOOD.RECIPES-#112 PASTA-SAUCE-1 S "8 Apr 91" 1991
.RZ "PASTA SAUCE"
.KY BEEF
This recipe is very flexible, and you should experiment with different amounts
of ingredients. I have made the sauce at least a dozen times, often tripling
the amounts. I will freeze one or two portion containers of the sauce and
defrost them when needed. It's far better than any of the store-bought
brands.
.IH
.IG "1 lb" "ground beef" "450 g"
.IG "1 lb" "mild italian pork sausage" "450 g"
.IG "2-3" "large onions"
.IG "3" "large green peppers"
.IG "\(12 lb" "mushrooms" "225 g"
.IG "28 oz" "can tomato puree" "800 g"
.IG "1-2 28 oz" "cans crushed tomatoes" "1-2 800 g"
.IG "" "salt"
.IG "" "pepper"
.IG "" "red wine vinegar"
.IG "" "parsley"
.IG "" "fresh garlic or garlic powder"
.IG "" "basil"
.IG "" "oregano"
.PH
.SK 1
Brown the meat and drain the grease from the sausage.
.SK 2
Put the tomatoes, meat, sausage, and vegetables in a \fIlarge\fR pot. Put
in equal amount of parsley and oregano and \(14 - 1/3 as much basil. Put
them all in one spot so you get a mount about
.AB "1 inch" "2.5 cm"
high and
.AB "2 inches" "5 cm"
wide.
Give the mound a light sprinkling of garlic powder (or use 12-15 cloves
of fresh garlic), and add salt and pepper. Pour in 2-3 tablespoons of
vinegar. Stir it all up, cover, and simmer for at least 2 hours,
preferably 5-6 hours.
.SK 3
Add another 2-3 tablespoons of herbs and garlic during cooking (to taste).
About half an hour before serving, add 2-3 tablespoons of vinegar.
.NX
Buy unflavored tomatoes. DeCecco is a good brand if you can find it. Don't
get Redpack brand.
.SH RATING
.I Difficulty:
easy.
.I Time:
Minimum of 2 \(14 hours, up to 6 hours.
.I Precision:
approximate measurements.
.WR
bruce.schneier
schneier@cbnewsb.cb.att.com
.RH REC.FOOD.RECIPES-#112 SALSA-2 SV "10 Apr 91" 1991
.RZ "DEAL'S CALIFORNIA SALSA"
Here is a great recipe for salsa sauce which I got from a Californian friend
of mine (Lynne Deal) recently.
.IH
.IG "4" "*large* tomatoes"
- *ripe*, peeled, seeded + chopped (see below)
.IG "1 Tbls" "*hot* peppers"
seeded and finely chopped
.IG "2 Tbls" "fresh cilantro"
finely chopped
.IG "1 small" "red onion"
finely chopped
.IG "1 large" "clove garlic"
finely chopped
.IG "1 tsp" "red wine vinegar"
(or lemon juice)
.IG "1 tsp" "salt"
.PH
.SK 1
To peel tomatoes, immerse in boiling water for \fBless\fR than 1 minute,
then plunge into ice water and the skin will slip off. Squeeze out seeds
and chop.
.SK 2
Balance of ingredients is according to taste, especially the chilis. Try
\fBlots\fR of cilantro and garlic and add chopped red and green sweet
peppers.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
approximate measurements.
.WR
Jonathan Rice
jorice@maths.tcd.ie
.RH REC.FOOD.RECIPES-#112 BAKLAVA-2 Dl "10 Apr 91" 1991
.RZ "BAKLAVA" "Balkan desert"
.IH
.IG "1 lb" "butter or margarine" "450 g"
.IG "1 lb" "filo dough" "450 g"
.IG "1 lb" "walnuts" "450 g"
(ground)
.IG "\(14 lb" "almonds" "110 g"
(ground)
.IG "3 \(12 cups" "sugar" "750 g"
.IG "1 stick" "cinnamon"
.IG "1 tsp - 1 Tbls" "cinnamon"
(ground)
.IG "3-4" "whole cloves"
.IG "\(14 - 1 tsp" "ground cloves"
.PH
.SK 1
Melt the butter and clarify it if you wish (I usually use margarine, and
don't attempt to clarify it if I do use butter).
.SK 2
Mix the walnuts, almonds,
.AB "\(12 cup" "100 g"
sugar and ground spices together.
.SK 3
Butter a
.AB "9x13 in" "23x33 cm"
pan. Layer in five sheets of filo, buttering each. Now
alternate layering small handfuls of nuts with two sheets of filo
(buttering each - you can get away with buttering every other sheet, but
not more) until everything is used up.
.SK 4
Cut into diamond shape pieces (carefully, with a sharp knife) and bake in
a
.TE 350 180
oven for I believe an hour and 15 minutes, or 'til golden brown
(I do this by eye).
.SK 5
While it is baking, in a heavy saucepan, heat
.AB "1 cup" "225 ml"
water, and the
remaining
.AB "3 cups" "650 g"
sugar, and the whole spices. Bring to a boil over low to
med heat, and then turn down and cook for approx. 15 min. When the stuff
in the oven is done, pour the sauce over the top and let it set for a few
minutes.
.PP
Eat Hot or cold.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 \(12 hours.
.I Precision:
approximate measurements.
.WR
Eric Michael Howard
vampyre@milton.u.washington.edu
.RH REC.FOOD.RECIPES-#112 CHICKEN&DUMP-5 M "10 Apr 91" 1991
.RZ "CHICKEN AND DUMPLINGS" "German/PennDutch origin"
.KY GERMAN PENNDUTCH CHICKEN
.IH
.IG "1 large" "chicken"
without innards
.IG "2 large" "onion"
(sweet)
.IG "1 small" "head of celery"
(with heart)
.IG "4-5 qt" "water" "3.5-4.5 l"
.IG "" "salt and pepper"
to taste
.IG "3-7 cloves" "garlic"
.IG "" "paprika"
(makes it a beautiful golden color)
.PH
.SK 1
Set all of this to boiling about 3 hours before you intend to serve.
.SK 2
Veggies should be cut up into \fBsmall\fR cubes.
.SK 3
Boil for at least two hours until the meat on the chicken falls off the
bones, remove meat from broth, and pick all meat from the bones. Return
the meat to the pot and turn down to a simmer.
.SK 4
Make a light baking powder biscuit recipe (I use Fanny Farmers) and add
an extra
.AB "\(12 cup" "110 ml"
of milk.
.SK 5
Bring pot back to a rolling boil, drop biscuit sized dough from spoon
into pot, making sure that they stay separate (at least by a little
broth). Cover and cook for 20 minutes.
.NX
These should be served piping hot with "Green Beans with Bacon and Onion" and
a veggie tray.
.SH RATING
.I Difficulty:
easy.
.I Time:
3 \(14 hours.
.I Precision:
approximate measurements.
.WR
Linda Hoover
<lindah@sequent.uucp>
.RH REC.FOOD.RECIPES-#112 EGG-NOODLES S "10 Apr 91" 1991
.RZ "HOMEMADE EGG NOODLES"
.IH
.IG "2 cups" "white flour" "250 g"
.IG "1" "egg"
.IG "pinch" "salt"
.PH
.SK 1
Put the flour on a clean counter in a peaked pile, with a spoon, make a
dent in the top of the flour for the egg. Break the egg into the flour
and mix thoroughly (hands only - no forks). Knead vigorously until the
dough is fairly stiff.
.SK 2
Roll thin and slice into noodles with a dull table knife (pressing the
noodles apart rather than cutting apart. Leave on counter for 1-2 hours
to dry.
.SK 3
They should be boiled in the soup, only 8 mins. before serving.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins.
.I Precision:
approximate measurements.
.WR
Linda Hoover
<lindah@sequent.uucp>
.RH REC.FOOD.RECIPES-#112 PEACH-DUMPLING Dl "11 Apr 91" 1991
.RZ "PEACH DUMPLINGS"
A great family favourite.
.IH
.IG "3 cups" "peaches
(fresh, sliced)
.IG "2 cups" "water" "450 ml"
.IG "1 cup" "sugar" "200 g"
.IG "2 Tbls" "lemon juice" "30 ml"
.IG "1 cup" "flour" "125 g"
.IG "1 tsp" "salt"
.IG "\(14 cup" "packed brown sugar" "225 g"
.IG "\(14 tsp" "nutmeg"
.IG "\(12 cup" "milk" "110 ml"
.IG "2 Tbls" "melted shortening"
(or butter)
.IG "1 \(12 tsp" "baking powder"
.PH
.SK 1
Combine peaches, water, sugar, and lemon juice in
.AB "3 quart" "2.5 l"
saucepan. Bring
to a boil.
.SK 2
Combine remaining ingredients, stirring lightly. Drop batter from
tablespoon in hot mixture. Reduce heat; cover tightly; cook 15 minutes
without lifting cover.
.SK 3
Serve with cream or ice cream.
.NX
One of my correspondents pointed out that if you dip the spoon in the hot
liquid before getting more batter, the batter will not stick to the spoon.
A very useful tip for any dumpling maker.
.PP
I have made mango dumplings and I suspect you could use any soft sweet fruit
for this.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Lynn M Alford
cplma@marlin.jcu.edu.au
.RH REC.FOOD.RECIPES-#112 BEER-CHEESE Al "11 Apr 91" 1991
.RZ "BEER CHEESE" "An art dip"
.KY NOBAKE PARTY
From "Friends and Family Cookbook" compiled by my brother-in-law, Steve King,
and attributed to my father-in-law, Wallace King.
.IH
.IG "3 lb" "sharp cheddar cheese"
grated
.IG "1" "onion"
minced
.IG "" "stale beer"
.IG "" "tabasco sauce"
.IG "\(12 jar" "creamed horseradish"
.IG "" "red pepper"
.IG "" "garlic"
.PH
.SK 1
Combine onion, grated cheese, 5-6 dashes tabasco sauce, horseradish, a
shake of red pepper, and garlic to taste. Add stale beer until you get
the consistency of a cheese dip.
.SK 2
Usually served with crackers, nacho chips, and/or celery.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
no need to measure.
.WR
Nancy Van Cleave
nancy@ms.uky.edu
.RH REC.FOOD.RECIPES-#112 GRANOLA-2 Cl "11 Apr 91" 1991
.RZ "GRANOLA"
My sister gave me this recipe several years ago - don't know where she got it.
.IH
.IG "3 cups" "quick cooking oats" "200 g"
.IG "1 cup" "chopped walnuts" "150 g"
.IG "2/3 cup" "butter" "150 g"
melted
.IG "\(12 cup" "honey" "110 ml"
.IG "\(14 tsp" "salt"
.PH
.SK 1
Combine all ingredients and spread on a pan.
.SK 2
Bake in
.TE 350 180
oven for 25 minutes, stirring occasionally, until golden brown.
.SK 3
Spread mixture on something else as soon as it is removed from the oven to
keep it from browning any further.
.SH RATING
.I Difficulty:
very easy.
.I Time:
30 mins.
.I Precision:
approximate measurements.
.WR
Nancy Van Cleave
nancy@ms.uky.edu