Shareware 1 2 the Maxx/sw_1.zip/sw_1/DBASE/REC200_1.ZIP/DIGST147.REC

Text File | 1991-11-25 | 18KB | 568 lines

Rec.Food.Recipes Digest #147
Thu 27 Jun 1991

Bl:   Russian Black Bread (warren)
M:    Orange-Onion Chicken (Carole A. Resnick)
O:    Bluefish Sushi (Catweazle)
Cl:   Chocolate Pudding Cake (tamar more)
OV:   Mushrooms Lenape (Carole A. Resnick)
O:    Cornish Pasties (Mike Corrall)
O:    Dutch Pot Recipes (Mike Corrall)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#147 BREAD-RUSSIAN2 Bl "21 Jun 91" 1991
.RZ "RUSSIAN BLACK BREAD"
.KY RUSSIAN
.IH
.IG "4 cups" "unsifted rye flour" "700 g"
.IG "3 cups" "unsifted white flour" "375 g"
.IG "1 tsp" "sugar"
.IG "2 tsp" "salt"
.IG "2 cups" "whole bran cereal"
.IG "2 Tbls" "crushed caraway"
.IG "2 tsp" "instant coffee"
.IG "2 tsp" "onion powder"
.IG "\(12 tsp" "crushed fennel seed"
.IG "2 pkgs" "undissolved yeast"
.IG "2 \(12 cups" "water" "560 ml"
.IG "\(14 cup" "vinegar" "55 ml"
.IG "\(14 cup" "dark molasses"
.IG "1 square" "unsweetened chocolate"
.IG "\(14 cup" "margarine" "50 g"
.IG "1 tsp" "cornstarch"
.IG "\(12 cup" "cold water" "110 ml"
.PH
.SK 1
Mix rye flour and white flour.
.SK 2
In a large bowl, mix
.AB "2 \(12 cups" "400 g"
of the flour mixture, sugar, salt, whole bran cereal, caraway, coffee,
onion powder, fennel seed and yeast.
.SK 3
Combine in a saucepan
.AB "2 \(12 cups" "560 ml"
water, vinegar, molasses, chocolate and margarine. Heat over low till
very warm
.TE (120-130 50-55) .
Margarine and chocolate need not melt.
.SK 4
Gradually add to cereal mixture and beat for 2 minutes at medium speed,
scraping bowl occasionally.
.SK 5
Add
.AB "\(12 cup" "75 g"
of the flour mixture. Beat on high for 2 minutes, scraping bowl
occasionally. Stir in enough additional flour mixture to make a soft
dough. Turn onto lightly floured board. Cover, let rise 15 minutes.
.SK 6
Knead till smooth and elastic (10-15 minutes). Dough may be sticky.
Place in greased bowl. Grease top of dough. Cover, let rise till
double (about an hour).
.SK 7
Punch down. Turn onto lightly floured board. Divide in half. Shape in
.AB "5 inch" "12.5 cm"
diameter balls. Place in greased
.AB "8 inch" "20 cm"
round cake pans. Grease tops of loaves. Cover, let rise till doubled.
.SK 8
Bake at
.TE 350 180
for 45-50 minutes.
.SK 9
Mix cornstarch and cold water in small saucepan. Cook and stir over
medium heat till it boils. Boil and stir 1 minute.
.SK 10
As soon as bread is done, glaze and bake 2-3 minutes more till set.
.NX
All rising should be in warm place free from drafts.
.PP
This is a wonderful bread. For a slightly lighter bread, substitute
.AB "1 cup" "125 g"
of white flour for
.AB "1 cup" "175 g"
of the rye flour.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 \(12 hours + rising time
.I Precision:
measure ingredients.
.WR
Connie
[e-mail]


.RH REC.FOOD.RECIPES-#147 CHICKEN-ORANG1 M "23 Jun 91" 1991
.RZ "ORANGE-ONION CHICKEN"
.KY CHICKEN
First, work up a good appetite. Then ...
.IH
.IG "3 large" "chicken breasts,"
skinless, boneless
.IG "2 Tbls" "shortening"
.IG "1 packet" "dry onion soup mix"
.IG "1 cup" "orange juice" "225 ml"
.IG "1 cup" "red wine"
(use the good stuff)
.IG "2 Tbls" "flour"
.IG "\(14 cup" "water" "55 ml"
.PH
.SK 1
In a frying pan, brown chicken in shortening.
.SK 2
Add soup mix, orange juice & wine. Cover & simmer for 45-60 min. until
chicken is tender.
.SK 3
Combine flour & water; mix until smooth. Add to pan drippings. Cook
until thickened, stirring constantly. Spoon sauce over chicken as it
cooks to add flavor.
.SK 4
Remove chicken to serving platter.
.SK 5
Serve with extra sauce over rice.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(14 hours.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
[e-mail]


.RH REC.FOOD.RECIPES-#147 BLUEFISH-SUSHI O "23 Jun 91" 1991
.RZ "BLUEFISH SUSHI OR SASHIMI"
.KY FISH CHINESE NO-BAKE
Owing to it's oily and darkish meat, not all fish recipes work well with
bluefish. Blackened bluefish and smoked/BBQed work well, but here is an
alternatives.
.PP
If you're catching the bluefish yourself, clean it and put it on ice right
away.
.IH
.IG "" "bluefish"
.AB "(25x1x3 inches)" "(60x2.5x7.5 cm)"
.IG "" "chopped scallions"
.IG "" "soy sauce"
regular or ginger (leave 3 or 4 pieces of sliced ginger soaking in soy sauce
for approx 5 mins.)
.PH
.SK 1
Add to the bluefish a couple of pieces of chopped scallions, eat with
regular soy sauce or my favorite ginger soy sauce.
.NX
The first time I tried this at the Shinobu in Matawan, the chef gave it to me
as a blind taste test. I loved it and only then did he tell me it was
bluefish.
.PP
As a general tip on eating bluefish, to obviate the oiliness try serving a
tart sauce with it, gooseberry, kiwi, rhubarb etc.
.SH RATING
.I Difficulty:
easy.
.I Time:
5 mins.
.I Precision:
no need to measure.
.WR
Dave Peak
Catweazle
[e-mail]


.RH REC.FOOD.RECIPES-#147 CHOC-PUDD-CAKE Cl "25 Jun 91" 1991
.RZ "CHOCOLATE PUDDING CAKE"
This cake is very rich and goopy, and particularly good still hot with lots of
whipped cream. (From my housemate Rala who got it from her friend Karen).
.IH
.IG "1 cup" "sugar" "200 g"
.IG "2 Tbls" "melted butter"
.IG "1 tsp" "vanilla"
.IG "1 cup" "flour" "125 g"
.IG "8 Tbls" "cocoa"
.IG "1 tsp" "baking powder"
.IG "\(34 tsp" "salt"
.IG "\(12 cup" "chopped nuts" "50 g"
.IG "\(12 cup" "milk" "110 ml"
.IG "1 2/3 cups" "boiling water" "375 ml"
.PH
.SK 1
Mix butter,
.AB "\(12 cup" "100 g"
sugar, and vanilla together.
.SK 2
Mix flour, 3 Tbls cocoa, baking powder and \(12 tsp salt together. Add
alternately with the milk to the butter/sugar mixture. Mix well.
.SK 3
Stir in nuts.
.SK 4
Mix together
.AB "\(12 cup" "100 g"
sugar, 5 Tbls cocoa, \(14 tsp salt and boiling water.
.SK 5
Turn into
.AB "10x6x2 inch" "25x15x5 cm"
baking dish. Drop batter by tablespoonfulls onto top. Bake at
.TE 350 180
for 40-45 minutes. Serve warm with whipped cream.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
tamar more
[e-mail]


.RH REC.FOOD.RECIPES-#147 MUSH-LENAPE OV "23 Jun 91" 1991
.RZ "MUSHROOM LENAPE"
.IH
.IG "30" "miniature pastry shells"
.br
or
.IG "6-8" "frozen puff pastry shells"
.IG "\(12 cup" "finely chopped onions"
.IG "2 Tbls" "unsalted butter"
.IG "2x6-oz cans" "sliced broiled-in-butter mushrooms" "2x17 g cans"
(I use FRESH)
.IG "1 clove" "garlic"
(minced)
.IG "\(12 tsp" "marjoram"
.IG "\(12 cup" "chicken broth or broth from canned mushrooms" "110 ml"
.IG "1 Tbls" "cornstarch"
.IG "1 tsp" "Kitchen Bouquet gravy enricher"
.IG "\(12 cup" "sour cream" "110 ml"
.PH
.SK 1
Prebake pastry shells and set aside.
.SK 2
Saute onions in butter until soft and just beginning to brown. Add drained
mushroom, garlic and marjoram to skillet and cook until mushrooms start to
brown.
.SK 3
Combine reserved mushroom broth or chicken broth with cornstartch and
Kitchen Bouquet. Add to skillet and cook, stirring sauce until it thickens.
Remove from the heat and stir in the sour cream.
.SK 4
Fill pastry shells and keep warm in a
.TE 200 90
oven until ready to serve.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 mins.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
[e-mail]


.RH REC.FOOD.RECIPES-#147 PASTIES-2 O "24 Jun 91" 1991
.RZ "CORNISH PASTIES"
.KY BEEF
From "The Cookery of England", Elisabeth Ayrton, Penguin Books Ltd,
Harmondsworth, Middlesex, England, 1977. ISBN 0-14-046188-4. One of my
favourite cookery books. I paid DM 22,20 for it.
.IH "makes 4"
.IG"1 lb" "plain flour" "500 g"
.IG "\(12 lb" "butter or margarine" "250 g"
.IG "\(12 lb" "beef steak," "250 g"
in
.AB "\(12 in" "1 cm"
cubes, no skin nor fat on
.IG "4" "medium potatoes,"
boiled and diced
.IG "2" "onions,"
peeled and finely sliced
.IG "" "salt and pepper"
.IG "a little" "ice-cold water"
.PH
.SK 1
Sieve flour and salt into a bowl, mix into a stiff dough with cold water.
Divide into four. Roll each piece to
.AB "\(14 in" "\(12 cm"
thick and cut into rounds using
.AB "8 in" "20 cm"
plates for size.
.SK 2
Cut the meat and potatoes. Season them highly, add the onion and place a
quarter of the mixture on one half of each pastry round. Damp the edges of
the pastry with milk, fold the other half of the pastry over and seal the
edges by pinching and crimping them. Cut a small slit in the centre.
Glaze with milk, or egg and milk if liked.
.SK 3
Bake in a moderate oven for 45 min at
.TE 350 180 ,
gas mark 4. Then reduce heat to
.TE 250 130 ,
gas mark \(12, for another 30 minutes to tenderise the steak.
.NX
Other traditional fillings are:
.IP "- chopped potatoes, onion and chopped cooked ham or lightly fried bacon;"
.IP "- potato, onion and sliced fried mushrooms;"
.IP "- chicken or rabbit with potato, onion and plenty of sage and thyme;"
.IP "- mutton with turnips and onions;"
.IP "- apple or jam."
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 hour 20 mins.
.I Precision:
measure ingredients.
.WR
Mike Corrall
[e-mail]


.RH REC.FOOD.RECIPES-#147 DUTCH-POT O "24 Jun 91" 1991
.RZ "DUTCH 'POT' RECIPES"
.KY DUTCH MEAT
.SH "INTRODUCTION"
For a long time the Dutch have had various recipes with a mashed potato base;
I call these the 'Pot' recipes, mainly because their Dutch names usually end
in 'pot'. They are mostly recipes from the less well-off sectors of society,
so not expensive to make. Originally they all added fried bacon-fat; I have
left this ingredient out, for health reasons. If you do add bacon, add a
little vinegar as well.
.PP
I have adjusted the quantities for 4 people.
.PP
.SH "FILOSOOF (THE PHILOSOPHER)"
This is a good recipe for using up left-over cooked meat, such as beef; it may
also be used with freshly-cooked meat like hamburgers.
.IH
.IG "14-16 oz" "potato puree" "400 g"
.IG "6 oz" "cooked meat" "150 g"
.IG "4 oz" "onions" "100 g"
.IG "1/6 pint" "gravy" "100 ml"
.IG "4/5 oz" "margarine" "20 g"
.IG "1 tsp" "flour" "8 g"
.IG "1" "bay leaf"
.IG "pinch" "ground cloves"
.IG "pinch" "pepper"
.PH
.SK 1
Chop the onion and fry it in the margarine until light brown. Add the meat,
minced or finely chopped, the gravy and the spices. Simmer until the meat is
not tough any longer (about 20 min). Stir in the flour to bind the gravy;
remove the bay leaf.
.SK 2
In an oven-proof dish, put the meat and the puree in layers; start with
meat and finish with puree. If wished, cover the top with bread-crumbs. Dot
with a little marg, and put into a hot oven until there is a brown layer on
top.
.SH "Variations"
.SK 1
Between the layers, put slices of baked apple (see Hot Lightning Pot).
.SK 2
Instead of the meat use cooked brown beans
.AB "(12 oz" "(300 g)" .
Use a little less potato in this case. Or use a tin of baked beans; put the
apple slices in as well.
.PP
.SH "HETE BLIKSEM (HOT LIGHTNING POT)"
So called because of the amount of freshly ground black pepper in the dish. It
tastes good with pork chop, Cumberland sausage, black pudding or other fresh
or salt pork. You could try it also with hamburgers or other minced beef
products.
.IH
.IG "1 lb" "potatoes," "500 g"
peeled
.IG "1 lb" "cooking apples" "500 g"
.IG "~1/12 pt" "milk" "50 ml"
(optional)
.IG "2 oz" "margarine" "50 g"
.IG "2/5 oz" "pepper," "10 g"
fresh ground black
.IG "pinch" "salt"
.PH
.SK 1
Peel and slice the potatoes; peel, quarter and de-core the apples. Put
the potatoes in a saucepan with the apples on top. Add
.AB "1/6 pt" "100 ml"
water and some salt. Cook for 20-25 min. Drain.
.SK 2
Mash the potato and apple. Add the margarine, salt and pepper, and the
milk if wished, until you get a smooth puree.
.NX
If you use half cooking apples and half eaters, you need not add any sugar to
the puree. Otherwise, you may add some sugar with the marg.
.PP
May be kept in the deep-freeze.
.PP
.SH "HUTSPOT"
Hutspot is a mixture of carrots, mashed potato and onions, and is good with
sausages, other pork such as ham, but also beef. I have used it as a topping
for cottage pie, with good results. The usual proportions are two parts
potato, one or two parts carrot and one part onion.
.IH
.IG "1 lb" "potatoes" "500 g"
.IG "1 lb" "carrots" "500 g"
.IG "8 oz" "onions" "250 g"
.IG "1/6 pt" "milk" "100 ml"
.IG "2 oz" "margarine" "50 g"
.IG "pinch" "salt"
.PH
.SK 1
Peel and cube the potatoes; peel and slice the carrots; peel and chop the
onions. Put all into a saucepan with
.AB "\(14 pt" "100-200 ml"
water, bring to the boil and simmer for 20-25 mins.
.SK 2
Drain, mash together and add the margarine and the milk, to give a smooth
puree.
.SK 3
Serve with the meat and gravy.
.NX
May be kept in the deep-freeze. May also be served with chicken pieces or
cordon bleu chicken fillets, stewed steak, bacon or ham.
.PP
.SH "HUTSPOT, BEETROOT"
This is similar to carrot hutspot, but uses beetroot instead. The proportions
are changed to two parts potato, one part beetroot, and little or no onion.
This dish is good with blood pudding.
.IH
.IG "1 lb" "potatoes" "500 g"
.IG "8 oz" "beetroot," "250 g"
cooked
.IG "\(12 pt" "milk" "300 ml"
.IG "4/5 oz" "margarine" "20 g"
.IG "little" "vinegar"
.PH
.SK 1
Peel and cube the potatoes, and put into a saucepan with water and salt.
Bring to the boil and cook until nearly ready (about 15-20 mins.).
.SK 2
Add the sliced beetroot and cook another 5 mins. Drain and mash the
mixture, and add the boiling milk and margarine.
.SK 3
Bring to taste with vinegar and black pepper. Serve with the meat and gravy.
.NX
Like carrot hutspot, may be kept in the deep-freeze.
.PP
.SH "HUTSPOT, LEIDSE"
This dish seems to be older than the others in this chapter, since it can use
parsnip instead of potato. So it may date back to before potatoes were known
in the Netherlands. The basis is beans and carrots.
.PP
Serves 6; I have not changed the quantities for this dish.
.IH
.IG "2 lb" "carrots" "1000 g"
(winter)
.IG "12 oz" "dried haricot beans" "400 g"
.IG "12 oz" "potato" "400 g"
.IG "8 oz" "bacon," "250 g"
lean smoked
.IG "3" "onions"
.PH
.SK 1
Soak the beans in
.AB "2 pts" "1.5 l"
water for 12 hours, then drain. Put into more water and bring to the boil.
.SK 2
Cube the bacon
.AB "2/5 in" "1 cm"
and add to the beans; cook gently for about 20 mins. Skim off any foam.
.SK 3
Peel and chop the onions; peel and cube the potatoes and carrots. Add to
the beans, with a little salt, and simmer gently for 45 mins. or until done.
.SK 4
Drain, mix well together and add salt and pepper to taste.
.SH "Variations"
.IP "- Use parsnip instead of potato (this seems to be the original version)."
.IP "- Use tinned beans (baked beans in tomato sauce); it's quicker!"
.IP "- Replace the bacon with sausages, fried separately."
.PP
.SH "STAMPPOTS"
Stamppot is a mixture of mashed potato with a green vegetable, such as cabbage
or spinach. In some cases the greens are mixed with the hot mashed potato
while raw; the heat of the potato cooks them.
.PP
The green vegetable may be: endive; broccoli; green, red or white cabbage;
curly kale; the tops of turnips or swedes.
.PP
Stamppot is always served with a rich dark gravy; the meat may be minced-meat
balls, pork chop, ham or bacon, or similar.
.PP
.SH "STAMPPOT BOERENKOOL (CURLY KALE)"
.IH
.IG "12 oz" "potato" "400 g"
.IG "12 oz" "curly kale" "400 g"
.IG "12 oz" "smoked sausage" "300 g"
.IG "\(14 pt" "milk" "150 ml"
.IG "4 oz" "bacon," "100 g"
lean smoked
.IG "2 oz" "margarine" "50 g"
.IG "little" "vinegar"
(optional)
.PH
.SK 1
Wash and finely chop the kale. Peel, wash and cube the potatoes. Put
them both into a big saucepan, with some water and a little salt. Put
the bacon and the sausage on top. Bring to the boil, then simmer gently
for 30-40 min.
.SK 2
Remove the bacon and sausage. Cube the bacon
.AB "\(12 in" "1 cm" ,
slice the sausage diagonally
.AB "\(14 in" "\(12 cm" .
.SK 3
Drain the potatoes and kale, mash adding the milk and margarine and the
vinegar if wished. Put into a pre-warmed dish, put the bacon and sausage
on top, and serve.
.NX
May be kept in the deep-freeze. The original recipe suggests cooking the kale,
sausage and bacon 10 minutes, then adding the potato; it depends on the
quality of the kale.
.PP
.SH "STAMPPOT BROCCOLI"
.IH
In the above recipe, replace the kale by
.AB "12 oz" "350 g"
broccoli.
.PH
Use the same method as in the above recipe.
.PP
.SH "STAMPPOT SPINAZIE (SPINACH)"
.IH
.IG "1 \(12 lb" "potatoes" "750 g"
.IG "\(14 lb" "spinach" "250 g"
(fresh)
.IG "\(12 pt" "milk" "300 ml"
.IG "little" "margarine"
.PH
.SK 1
Peel and chop the potatoes, and boil in a little water for about 20 min.
.SK 2
Meanwhile wash the spinach, drain and chop finely.
.SK 3
Drain the potatoes, add a lump of margarine, the milk, and salt and pepper
to taste. The Dutch add a little ground nutmeg; try it! Mash to a smooth
puree; mix the spinach thoroughly into the puree and serve. Good with most
things, including white fish.
.NX
Can be kept in the deep-freeze.
.SH "Variations"
Instead of spinach, use endive (andijvie), purslain (postelein), the tops of
turnips or beetroot leaves.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
approximate measurements.
.WR
Mike Corrall
[e-mail]