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Rec.Food.Recipes Digest #143
Sun 23 Jun 1991
OV: Mango/Lime Jam (1E150)
O: Low-salt Marinade for Chicken Teriyaki (Doris Woods)
SL: Ham and Potato Summer Casserole (Doris Woods)
M: Min Kakkadilakkiyadu (very hot) (Siddharth Dasgupta)
M: Pollo Saltado (very hot) (Siddharth Dasgupta)
Co: Marshmallows (Joan McGalliard)
SV: Tomato-Basil Pasta Sauce (Ellen Mitsue Eades)
----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#143 JAM-MANGO-LIME OV "17 Jun 91" 1991
.RZ "MANGO/LIME JAM"
Since mangoes are at the height of their season (I'm in N. California), here's
our favorite jam recipe. Colene managed to find us size 8 mangoes in Oakland's
produce section for $ 7.25 a case - size 8's are huge, about as big as a Nerf
football! - You'll usually see sizes 12 and 14 (much smaller) in the grocery
stores. This original recipe is based on these smaller sized fruits and is a
cross between a jam and a marmalade.
.IH "Makes 4 pints"
.IG "5-6" "ripe mangos"
(size 12 or 14)
.IG "5-6" "fresh limes"
.IG "2 Tbls" "lemon juice" "30 ml"
.IG "1 package" "'Sure-Jell'"
or equivalent
.IG "7 \(12 cups" "granulated sugar" "1.5 kg"
.PH
.SK 1
Finely grate the lime rinds, cut limes in half and juice them. We use an
old fashioned hand grater and electric citrus juicer.
.SK 2
Peel and chop mangos, saving juice and pulp (messy but fun). Crush the
fruit throughly, or run thru food processor with the medium blade. The
idea is to end up with chunky puree, not mango juice!!
.SK 3
Measure
.AB "4 cups" "900 ml"
of this puree into a large pan. Add the grated lime rind
and
.AB "\(34 cup" "170 ml"
of the fresh lime juice (add bottled lime juice if necessary).
Add lemon juice and Sure-Jell, mix very well to dissolve powder.
.SK 4
Add all of the sugar, mixing well to dissolve. then bring to a full
rolling boil over medium high heat. You'll have to stir almost constantly
to avoid burning. Boil for 1 minute, stirring constantly, and them remove
from the heat.
.SK 5
Stir and skim for 5 minutes, then ladle into hot, sterilized jars. Seal
and invert the jars for a few minutes to set the lids.
.SK 6
Pretty stuff, lots of fruit taste, and very, very good on homemade whole
wheat bread/toast.
.SH RATING
.I Difficulty:
moderate.
.I Time:
?
.I Precision:
measure ingredients.
.WR
1E150
jrtrint@pacbell.com
.RH REC.FOOD.RECIPES-#143 TERIYAKI-CHICK O "17 Jun 91" 1991
.RZ "LOW-SALT MARINADE FOR CHICKEN TERIYAKI"
.KY BARBECUE
This is very tasty when used on BBQ grill or broiled.
.PH "For 4 breasts"
.IG "\(14 cup" "low salt soy sauce" "55 ml"
(my preference is Kikkoman)
.IG "\(14 cup" "water" "55 ml"
.IG "2 cloves" "garlic,"
minced
.IG "\(12 tsp" "fresh grated ginger"
(or to taste)
.IG "pinch" "sugar"
.PH
.SK 1
Marinate chicken for 4-5 hours covered in the fridge.
.SH RATING
.I Difficulty:
easy.
.I Time:
4-5 hours marinating + cooking time.
.I Precision:
no need to measure.
.WR
Doris Woods
dfw@needle..bellcore.com
.RH REC.FOOD.RECIPES-#143 SUMMER-CASS SL "17 Jun 91" 1991
.RZ "HAM AND POTATOE SUMMER CASSEROLE"
.KY PORK
.IH
.IG "1 lb" "red skinned potato" "450 g"
scrubbed and quartered
.IG "\(14 cup" "vegetable oil" "55 ml"
.IG "1 Tbls" "vegetable oil" "15 ml"
.IG "2 med size" "zucchini,"
halved lengthwise and sliced
.IG "1 med" "onion,"
sliced
.IG "2 Tbls" "fresh lemon juice" "30 ml"
.IG "1 Tbls" "dijon mustard" "15 ml"
.IG "2" "yolks of large eggs"
.IG "\(12 tsp" "salt"
.IG "\(14 tsp" "fresh pepper"
.IG "1 lb" "cooked ham," "450 g"
in strips
.IG "\(12 cup" "shredded lettuce"
.PH
.SK 1
In a saucepan bring potatos to boil. Reduce heat and simmer until fork
tender. In small bowl combine
.AB "\(14 cup" "55 ml"
oil, lemon juice, mustard and egg
yolks, salt and pepper. Mix until blended (mayonnaise)
.SK 2
When potatos are cooled combine everything, refrigerate and serve.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins. + cooling time.
.I Precision:
measure ingredients.
.WR
Doris Woods
dfw@needle..bellcore.com
.RH REC.FOOD.RECIPES-#143 MIN-KAKKADILAK M "17 Jun 91" 1991
.RZ "MIN KAKKADILAKKIYADU" "South Indian Fish, Muslim Style (very hot)"
.KY FISH
This accompanied an articles in LA Times in May on CHILE PEPPERS.
.PP
Very hot but well balanced. The seeds and veins may be removed from the
serrano peppers if you have any doubts about the amount of pepper.
.IH "Makes 4 servings"
.IG "4 (6 oz)" "lean fish fillets" "4 (175 g)"
(such as snapper or cod)
.IG "1 tsp" "ground turmeric"
.IG "\(12 tsp" "cayenne pepper"
.IG "1 Tbsp" "cayenne pepper"
.IG "\(12 tsp" "salt"
.IG "2 Tbls" "ground coriander"
.IG "1 large clove" "garlic"
.IG "\(12 inch" "ginger root," "1.5 cm"
peeled
.IG "4" "serrano chiles"
.IG "6 Tbls" "oil" "100 ml"
.IG "2 large" "onions,"
finely sliced
.IG "2 large or 3 medium" "tomatoes,"
peeled and cut into eighths
.IG "1 cup" "water" "225 ml"
.IG "\(12 cup" "chopped cilantro"
.IG "\(14 tsp" "garam masala,"
.br
or
.IG "dash of each:" "ground cinnamon, cloves, cardamom, cumin and nutmeg"
.IG "" "yogurt"
.PH
.SK 1
Rinse fish fillets. Mix \(12 tsp. turmeric, \(12 tsp. cayenne and \(12 tsp.
salt and rub fish with mixture. Mix remaining \(12 tsp. turmeric, 1 Tbls.
cayenne and ground coriander.
.SK 2
Mince garlic. ginger and chiles. Mix well together or grind together in
blender or food processor.
.SK 3
Heat
.AB "2 Tbls." "30 ml"
oil in skillet over medium heat. Brown fish 1 minute on
either side. Remove fish and reserve.
.SK 4
Divide sliced onions in 2 portions. Heat
.AB "3 Tbsp." "50 ml"
oil in skillet over high
heat and saute half of onions until browned at edges, about 5 minutes.
Lower heat slightly and continue to saute onions until well browned,
about 10 minutes more. Remove onions from pan and puree in food processor
or blender.
.SK 5
Reheat skillet and add remaining onions, adding more oil if necessary. Fry
rapidly, stirring, until transparent. Add garlic mixture, reduce heat to
medium and fry until aromatic, about 1 minute. Add ground coriander mixture,
and fry few seconds. Add tomatoes and water. Mix well and cook over
medium-high heat, stirring frequently, until gravy thickens, about 15
minutes.
.SK 6
Stir onion puree into tomato mixture and bring to simmer. Add fish and cook
until oil starts to separate from sauce, about 10 minutes. Turn fish over
halfway through, keeping fillets whole.
.SK 7
Stir in chopped cilantro and garam masala. Serve over plain rice with
yogurt on the side.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
Siddharth Dasgupta
sdg@sgi1.caltech.edu
.RH REC.FOOD.RECIPES-#143 POLLO-SALTADO M "17 Jun 91" 1991
.RZ "POLLO SALTADO" "Chiapas style chicken (very hot)"
.KY CREOLE CHICKEN
A rough, simple creole dish from the Guatemalan border.
.IH "Makes 4 servings"
.IG "3 Tbls" "oil" "50 ml"
.IG "1 medium" "chicken,"
cut up
.IG "2 large" "onions,"
sliced medium thick
.IG "2 large cloves" "garlic,"
sliced in strips
.IG "6-8" "jalapeno chiles"
.bk
or
.IG "5" "pickled jalapenos,"
seeds left on and cut in rings
.IG "2 large" "green or red peppers,"
diced
.AB "\(12 inch" "1 cm"
.IG "1 Tbls" "white wine vinegar" "15 ml"
.IG "\(14 tsp" "ground oregano"
.IG "\(14 tsp" "ground cumin"
.IG "" "salt"
.PH
.SK 1
Heat oil in skillet over medium-high heat. Pat-dry chicken pieces and
brown quickly on both sides, about 10 minutes per side. Remove chicken
pieces to large casserole.
.SK 2
Add onions, garlic, jalapenos and green peppers to remaining oil in
skillet. Lower heat to medium and saute mixture until tender, about 5
minutes. Remove and add to casserole.
.SK 3
Add vinegar, oregano, cumin and salt to casserole. Simmer, partly covered,
until tender, about 40 minutes, stirring vegetables halfway through.
Serve with rice, tortillas and green salad.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 hour 15 mins.
.I Precision:
measure ingredients.
.WR
Siddharth Dasgupta
sdg@sgi1.caltech.edu
.RH REC.FOOD.RECIPES-#143 MARSHMALLOWS Co "18 Jun 91" 1991
.RZ "MARSHMALLOWS"
This comes from a sheet of recipes I was given approximately 15 years ago.
.IH
.IG "2 oz" "gelatine" "50 g"
.IG "1 cup" "water" "225 ml"
.IG "1 \(12 cups" "water" "1/3 l"
.IG "2 lb" "sugar" "900 g"
.IG "pinch" "cream of tartar"
.IG "1" "egg white"
.IG "1 Tbls" "lemon juice" "15 ml"
.IG "\(12 tsp" "vanilla"
.PH
.SK 1
Soak the gelatine in
.AB "1 cup" "225 ml"
of water.
.SK 2
Place the remaining water, sugar and cream of tartar in a saucepan. Heat,
stirring until the sugar has dissolved. Add the soaked gelatine and boil
steadily for 20 minutes. Remove from heat.
.SK 3
Beat the egg white stiffly. Pour mixture from saucepan into a large bowl,
add egg white, lemon juice, vanilla (and colouring, if desired). Beat
until very thick and pour into lightly greased trays. Allow to set in
refrigerator.
.SK 4
Turn out, cut into squares and roll in toasted or plain coconut.
.NX
This marshmallow recipe can also be set in ice cream cones and topped with
hundreds and thousands.
.PP
This recipe is very reliable - I've been making it since I was a kid and
never had a failed batch.
.PP
Use the biggest saucepan you have, and watch it like a hawk. It always boils
over, and is a bugger to clean.
.PP
Likewise with the bowl, the mixture swells up a bit.
.PP
I've always used normal white cane sugar. No warranty implied for other
sugars.
.PP
Don't attempt unless you have an electric beater, it takes a lot of beating.
.PP
Mixture fills about 2 \(12 swiss roll tins.
.PP
Be prepared for a sticky kitchen.
.PP
This recipe makes marshmallows similar (but nicer) to the ones in the shops
(in Australia) - and much cheaper.
.SH RATING
.I Difficulty:
moderate.
.I Time:
50 mins. + refrigerating time.
.I Precision:
measure ingredients.
.WR
Joan McGalliard
jem@latcs1.lat.oz.au
.RH REC.FOOD.RECIPES-#143 PASTA-SAUCE-3 SV "18 Jun 91" 1991
.RZ "TOMATO-BASIL PASTA SAUCE"
This is a really good summertime sauce, and can be refrigerated for a cold
pasta salad.
.IH
.IG "5-6" "Roma (plum, Italian) tomatoes"
.IG "\(12 cup" "fresh basil"
.IG "\(12 tsp" "salt"
.IG "1-3 cloves" "garlic,"
to taste
.PH
.SK 1
Core the tomatoes; place in blender or Cuisinart with basil and salt.
Blend until combined.
.SK 2
Pour over fresh cooked pasta. You can add parmesan cheese if desired.
.SH RATING
.I Difficulty:
very easy.
.I Time:
5 mins.
.I Precision:
approximate measurements.
.WR
Ellen Mitsue Eades
ellene@microsoft.UUCP