home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
Shareware 1 2 the Maxx
/
sw_1.zip
/
sw_1
/
DBASE
/
REC200_1.ZIP
/
DIGST148.REC
< prev
next >
Wrap
Text File
|
1991-11-25
|
10KB
|
339 lines
Rec.Food.Recipes Digest #148
Sat 29 Jun 1991
Cl: Strawberry Pie (Tony Fitzgerald)
M: Grilled Bluefish (Tom Donohue)
Dol: French Chocolate Mousse (Carole A. Resnick)
M: Paella (Jose L. Pino)
Cl: ANZAC Biscuits (Andy Bond)
M: Dolma (Christine Momjian)
Col: Peasant Torte (Carole A. Resnick)
----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#148 STRAW-PIE-2 Cl "24 Jun 91" 1991
.RZ "STRAWBERRY PIE" "Simple microwave desert"
.KY MICROWAVE
This recipe was published in a local newspaper (Saint John Telegraph Journal)
last year during strawberry season. It may have been part of a promotion by
the provincial government and may have been developed in a government food
lab. It is, however, very good. You may omit the cream cheese layer for a
non deluxe version.
.IH
.IG "9 in" "baked pie shell" "23 cm"
.IG "4 oz" "cream cheese" "125 gm"
.IG "1 Tbls" "sugar"
.IG "1 Tbls" "milk" "15 ml"
.IG "5 cups" "clean strawberries"
.IG "1/2 cup" "sugar" "100 g"
.IG "2 Tbls" "corn starch"
.IG "1 tsp" "lemon juice"
.SH "Whipped cream topping:"
.IG "1/2 cup" "whipping cream" "110 ml"
.IG "1 Tbls" "icing sugar"
.IG "1/2 tsp" "vanilla"
.PH
.SK 1
Microwave cream cheese 50% power until soft (~ 30 sec), blend in tablespoon
sugar and milk then spread over pie shell.
.SK 2
Crush enough strawberries to make 1 cup then microwave until juice and pulp
separate (~1 minute). Strain juice and discard pulp. Add enough water
to make
.AB "3/4 cup" "170 ml"
if necessary.
.SK 3
Mix sugar and cornstarch then stir into berry juice. Microwave until
glaze thickens and clears stirring twice (~2 min 20 sec) cool slightly
and stir in lemon juice. \fBNote:\fR glaze will start to bubble up
towards end of cooking and must be watched carefully to avoid a mess.
.SK 4
Arrange berries hull end down in cream cheese then spoon glaze over, cool.
.SH "Whipped cream topping:"
.SK 5
Whip cream until starts to thicken, add vanilla and sugar then whip
until holds shape. \fBNote:\fR I found the vanilla taste a little strong
and think I will reduce the amount slightly next time.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins. + cooling time.
.I Precision:
measure ingredients.
.WR
J. Anthony Fitzgerald
jaf@UNB.ca
jaf@jupiter.sun.csd.unb.ca
.RH REC.FOOD.RECIPES-#148 BLUEFISH-GRILL M "24 Jun 91" 1991
.RZ "GRILLED BLUEFISH"
.KY FISH
One of my favorite ways to grill bluefish is:
.IH
.IG "" "bluefish fillets"
.IG "" "tartar sauce"
.IG "" "onions"
(thinly sliced)
.IG "" "green pepper"
(thinly sliced)
.IG "" "fresh tomatoes"
.IG "" "basil"
.IG "" "oregano"
.IG "" "parsley"
.IG "" "pepper"
.IG "" "fresh lemon juice"
.PH
.SK 1
Place a bluefish fillet skin-side down on a large piece of foil. Slather
generously with tartar sauce.
.SK 2
Layer thinly sliced onions and green peppers on top, then slices or chunks
of fresh tomatoes. Sprinkle with basil/oregano/parsley/pepper and sqeeze on
lots of fresh lemon juice.
.SK 3
Tightly close the foil, and double wrap with another piece of foil. Grill
20-40 minutes (without turning) depending on the size and thickness of the
fish. Serve.
.SH RATING
.I Difficulty:
very easy.
.I Time:
45 mins.
.I Precision:
no need to measure.
.WR
Tom Donohue
tom@hutch.rabbit.com
.RH REC.FOOD.RECIPES-#148 MOUSSE-CHOC-6 Dol "24 Jun 91" 1991
.RZ "FRENCH CHOCOLATE MOUSSE"
.KY FRENCH
.IH "6 servings"
.IG "2 cups" "milk" "450 ml"
.IG "1/4 cup" "sugar" "50 g"
.IG "3 oz" "grated sweet chocolate" "75 g"
.IG "4" "egg yolks"
(beaten)
.IG "3/4 cup" "heavy cream" "170 ml"
.IG "1 tsp" "vanilla"
.IG "2 Tbls" "brandy" "30 ml"
.PH
.SK 1
Stir and scald the milk, sugar and chocolate in a saucepan over low heat.
.SK 2
Pour part of these ingredients over the beaten egg yolks.
.SK 3
Return the sauce to the pan with the remainder of milk. Stir the custard
constantly over low heat until it thickens. Strain it. Cool by placing the
pan in cold water.
.SK 4
In a separate bowl, whip until stiff the cream, vanilla and brandy.
.SK 5
Fold the cold custard into the whipped cream mixture until it is well
blended. Fill custard cups with the pudding.
.SK 6
Chill thoroughly before serving.
.NX
Variation: subtitute Kahula for brandy.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 mins. + cooling time.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
ak399@cleveland.freenet.edu
.RH REC.FOOD.RECIPES-#148 PAELLA-1 M "24 Jun 91" 1991
.RZ "PAELLA"
.KY SPANISH CHICKEN
Here is my mother's recipe (she is from Spain).
.IH "serves 6"
.IG "1/3 cup" "olive oil" "75 ml"
.IG "1 small" "onion,"
minced
.IG "2-3 cloves" "garlic,"
crushed
.IG "3-5 Tbls" "minced fresh parsley"
.IG "1 pinch" "saffron"
(be generous)
.IG "2 Tbls" "chicken bullion" "30 ml"
.IG "3" "chicken breasts,
skinless and cut in large chunks
.IG "2" "green peppers,"
sliced
.IG "1" "red pepper,"
sliced
.IG "1 tsp" "yellow food coloring"
(optional -- saffron is very expensive, a pinch of it is all you need for
taste but a richer color is desired)
.IG "8 oz" "tomatoe sauce" "225 g"
.IG "1 tsp" "sugar"
.IG "4 cups" "rice" "800 g"
.IG "7 cups" "water" "1.5 l"
.IG "" "salt"
.IG "1/2 - 1 lb" "shrimp," "200-400 g"
leave shell on
.IG "1 lb" "scallops" "450 g"
.PH
.SK 1
Saute onion, parsley, and garlic in olive oil until the onion begins to
become transparent.
.SK 2
Add saffron, chicken bullion, chicken, peppers and saute until chicken has
become white.
.SK 3
Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring
to boil. Salt to taste. Boil 5 minutes, stirring occasionally.
.SK 4
Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally.
Simmer 10 minutes covered, stirring occasionally. If the rice appears to
be getting too dry during the last 10 minutes, add more water. If the rice
is too wet at the end of the 10 minutes, uncover and evaporate unwanted
liquid.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Jose L. Pino
pino@galileo.Berkeley.EDU
.RH REC.FOOD.RECIPES-#148 ANZAC-BISCU-1 Cl "24 Jun 91" 1991
.RZ "ANZAC BISCUITS"
Here is an ANZAC biscuit recipe from the Edmonds recipe book.
.IH
.IG "4 oz" "flour" "125 g"
.IG "6 oz" "sugar" "150 g"
.IG "1 cup" "desicated coconut"
.IG "1 cup" "rolled oats" "90 g"
.IG "3.5 oz" "butter" "100 g"
.IG "1 Tbls" "golden syrup"
.IG "1/2 tsp" "baking soda"
.IG "2 Tbls" "boiling water" "30 ml"
.PH
.SK 1
Mix flour, sugar, coconut, and rolled oats.
.SK 2
Melt butter and golden syrup. Dissolve baking soda in boiling water and
add to butter and golden syrup.
.SK 3
Make a well in the center of the dry ingredients, then stir in liquid.
.SK 4
Place spoonfuls of mixture on greased tray. Bake 15-20 mins at
.TE 350 180 .
.NX
Golden syrup, BTW, is cane sugar syrup. Lyle's is the best known brand.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Andy Bond
andy@comp.vuw.ac.nz
.RH REC.FOOD.RECIPES-#148 DOLMA M "24 Jun 91" 1991
.RZ "DOLMA"
.KY MEAT
I've had this recipe passed down to me from my Grandmother. It works
especially well with green squash, tomatoes, green Italian peppers, (doesn't
have to be the hot kind), and grape leaves.
.IH
.IG "" "lean ground meat"
.IP "For every pound of lean ground meat add:"
.IG "" "the stuffing from the tomatoes"
.IG "1 cup" "rice," "200 g"
I find Carolina works best
.IG "3 oz" "tomato paste" "75 g"
with some water
.IG "3/4 tsp" "salt"
.IG "1/2 tsp" "red pepper"
.IG "" "some black pepper"
.PH
.SK 1
Mix the ingredients and stuff them into the vegetables.
.SK 2
Arrange in large saucepan. Add tomato sauce and cook until vegetables
are tender.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
approximate measurements.
.WR
Christine Momjian
candle!root@uunet.UU.NET
.RH REC.FOOD.RECIPES-#148 PEASANT-TORTE Col "25 Jun 91" 1991
.RZ "PEASANT TORTE"
.IH "Dough"
.IG "1" "cake yeast"
.IG "2 Tbls" "warm milk" "30 ml"
.IG "4 cups" "flour," "500 g"
sifted
.IG "1 1/2 cups" "butter" "350 g"
.IG "1/4 cup" "sugar" "50 g"
.IG "1 cup" "sour cream" "225 ml"
.PH
.SK 1
Dissolve yeast and a little of the sugar in the milk.
.SK 2
Work butter into the flour as for pie crust. Add remaining sugar, salt,
and yeast mixture. Stir in sour cream and egg yolks.
.SK 3
Knead dough well on lightly floured board. Divide dough into four balls,
wrap each separately and refrigerate for several hours (or overnight).
Remove from refrigator 1/2 hour before rolling.
.SK 4
Preheat oven to
.TE 350 180 .
.SK 5
Roll out balls of dough, fit into a
.AB "9x13 inch" "23x33 cm"
ungreased pan. Spread dough with one of fillings, repeat process 2 more
times. Brush final layer with unbeaten egg white.
.SK 6
Bake for 40 minutes.
.SH "Poppy Seed Filling"
.IH
.IG "1/2 lb" "ground poppy seed" "225 g"
.IG "1/2 cup" "sugar" "100 g"
.IG "1/2 tsp" "grated lemon peel"
.IG "1/2 cup" "milk" "110 ml"
.PH
Heat; but do not boil all ingredients.
.SH "Nut Filling"
.IH
.IG "1/2 lb" "ground walnuts" "225 g"
.IG "1/4 cup" "sugar" "50 g"
.IG "few drops" "vanilla"
.IG "1/4 cup" "milk" "55 ml"
.PH
Heat; but do not boil all ingredients.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour + refrigerating time.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
ak399@cleveland.freenet.edu