Shareware 1 2 the Maxx/sw_1.zip/sw_1/DBASE/REC200_1.ZIP/DIGST149.REC

Text File | 1991-11-25 | 13KB | 404 lines

Rec.Food.Recipes Digest #149
Sun 30 Jun 1991

Mol:   Gnocchi (Michael Edelman)
Col:   Chocolate Cake with Whipped Cream (Peggy Gardner)
Mol:   Spanakopitta (roger campbell)
Mol:   Spanakopitta Me Avga (roger campbell)
M:     Mango-Chicken Stir Fry (Carole A. Resnick)
O:     Stuffed Artichokes (Hillel Sommer)

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.RH REC.FOOD.RECIPES-#149 GNOCCHI-1 Mol "25 Jun 91" 1991
.RZ "GNOCCHI"
.KY ITALIAN
I learned this from my pal Larry, who learned it from his mom, who learned it
from her Italian mother-in-law. I think.
.IH
.IG "4 large" "Idaho potatoes"
.IG "1 oz" "butter" "25 g"
.IG "2" "egg yolks"
.IG "2-3 cups" "semolina flour"
.PH
.SK 1
Bake potatoes and let cool. Cut in half lengthwise and scoop out.
(While you continue with your gnocci making, serve your guests potato
skins with melted cheese and whatever else you like).
.SK 2
Mash the scooped potato with butter and egg yolks. Mix in enough
semolina flour to make a stiff dough and chill.
.SK 3
Roll the dough out into snakes about
.AB "\(12 in" "1 cm"
diameter. Cut into gnocchi sized lengths, and, if you like, shape them
with a fork. (It can't be decribed; has to be shown. That, or you'll just
have to look at some gnocchi.)
.SK 4
Drop the gnocchi into boiling salted water, and cook for a minute after
they float.
.SK 5
Serve with your favorite pasta sauce.
.SH "Variations:"
Use \(12 cup ricotta in place of the butter. Some people use mostly plain white
flour and only a few Tbls semolina. All are good.
.SH RATING
.I Difficulty:
moderate.
.I Time:
?
.I Precision:
approximate measurements.
.WR
mike edelman
[e-mail]


.RH REC.FOOD.RECIPES-#149 CHOC-CAKE-8 Col "24 Jun 91" 1991
.RZ "CHOCOLATE CAKE WITH WHIPPED CREAM"
I would like to share my family's favorite birthday cake. It's an excellent
recipe that is fairly easy to make, and it produces a cake that tastes good
and looks spectacular. This recipe was cut out of the Los Angeles Times by
my mother-in-law many years ago.
.IH
.SH "Cake:"
.IG "1 package" "Devil's Food cake mix"
.IG "10 oz" "ready-to-serve chocolate pudding" "275 g"
(about 4 small cans)
.IG "1" "egg"
.IG "\(14-\(12 cup" "chocolate chips"
.SH "Whipped Cream:"
.IG "2 cups" "whipping cream" "450 ml"
.IG "\(14 cup" "confectioner's sugar (powdered sugar)" "25 g"
.IG "" "vanilla to taste"
.PH
.SK 1
Mix cake ingredients together for 2 minutes - the mixture will be
extremely thick.
.SK 2
Divide mixture equally between 2 greased and floured round cake pans.
.SK 3
Sprinkle the tops of both cake halves with chocolate chips.
.SK 4
Bake 30-35 minutes at
.TE 350 180
degrees. Cool on racks until cold.
.SK 5
When cakes are cold, split cakes in half lengthwise with a long knife so
that you will have 4 layers.
.SK 6
Mix confectioner's sugar and vanilla into whipping cream and whip the
cream until it is stiff. Dab a small amount of cream onto serving plate
to anchor the bottom layer. Divide whipped cream into thirds in the bowl.
Put the bottom half layer of one cake on the plate, and spread 1/3 of the
whipped cream on top of that layer. Put the top half of that layer on,
and top with 1/3 of the whipped cream. Put on the bottom half of the
remaining cake, and top with the last 1/3 of the whipped cream. Finish by
placing the remaining half cake layer on top.
.SK 7
Wrap in plastic wrap and refrigerate for 12 hours.
.NX
The pudding doesn't have to be in cans, I use any kind of ready-to-serve
packages.
.AB "10 oz" "275 g"
of pudding is a rough estimate it seems to turn out fine with more or less
than that. I use a KitchenAid mixer to mix the batter, because it is very
thick. The most difficult part of making this cake is cutting the cakes in
half, and it requires a lot of patience (I usually have my husband do it,
since I don't have enough patience!). The cake must be cold before cutting
it, and we sometimes put it in the refrigerator to cool it down beforehand.
We usually put the 4 cake pieces onto separate plates while we're in the
process of putting the cake together because they are somewhat fragile and can
be retrieved with less mess from separate plates. The cake tastes best when
refrigerated at least overnight, and then set out at room temperature for
15-20 minutes to warm up a little.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 \(14 hours + cooling/refrigerating time.
.I Precision:
meausre ingredients.
.WR
Peggy Gardner
[e-mail]


.RH REC.FOOD.RECIPES-#149 SPANAKOPITA-3 Mol "26 Jun 91" 1991
.RZ "SPANAKOPITA" "Greek flaky pastry with spinach"
.KY GREEK
From 'The Complete Greek Cookbook', Theresa Karas Yianilos.
.IH
.IG "1 lb" "filo"
(about 12-15 sheets)
.SH FILLING
.IG "2x10 oz pkgs" "frozen spinach" "575 g pkg"
.br
or
.IG "1 lb" "fresh" "500 g"
.IG "1 lb" "cheese," "500 g"
Feta, or cottage (I really prefer the feta)
.IG "6" "eggs,"
well beaten
.IG "\(12 cup" "vegetable oil" "110 ml"
.IG "4 oz" "butter" "100 g"
.PH
.SK 1
If using frozen filo, defrost 2 hours ahead of time.
.SH Filling:
.SK 2
Thaw out frozen spinach. If using fresh spinach, steam for 5 minutes
until wilted.
.SK 3
Crumble cheese, using fork to break Feta cheese up. If using cottage cheese,
add \(14 tsp. salt. Mix in eggs. Set aside.
.SK 4
Heat oil and butter in a small saucepan. Unwrap file and smooth creases
out. Plan to use half of the filo sheets for the bottom layer, and the
other half for the top. (Keep covered while using, file dries out quickly).
Using a square
.AB "9x9 in" "25x25 cm"
or a rectangular
.AB "11x14 in" "30x35 cm"
pan, oil the pan generously, bottom and sides, using a pastry brush.
.SK 5
Lay the first sheet of file in the pan, letting excess lap over the edges.
Sprinkle with warm oil-butter mixture. Lay a second layer and sprinkle
with a little more oil. Continue until half of the filo is used. Spread
all of the spinach mixture evenly over the filo, including the corners.
Cover with remaining filo, one sheet at a time, oiling between sheets.
Do not discard any of the filo, include it all. Roll and tuck the filo
around the inside edges of the pan. Brush top and edges with remaining oil.
.SK 6
Bake at
.TE 350 180
for 50 minutes. Serve hot, cut into squares like a cake. Reheat when
necessary; never serve cold.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 \(14 hours.
.I Precision:
meausre ingredients.
.WR
Roger Campbell
[e-mail]


.RH REC.FOOD.RECIPES-#149 SPANAKOPITA-4 Mol "26 Jun 91" 1991
.RZ "SPANAKOPITA ME AVGA" "Greek flaky pastry with spinach"
.KY GREEK
From 'The Greek Cookbook', Sophia Skoura.
.IH
.IG "3 lb" "fresh spinach" "1.5 kg"
.IG "1" "medium onion,"
chopped
.IG "\(12 cup" "chopped scallions"
.IG "1 cup" "butter" "225 g"
.IG "\(12 cup" "chopped dill"
.IG "\(12 cup" "chopped parsley"
.IG "\(12 cup" "evaporated milk" "110 ml"
.IG "4-5" "eggs"
.IG "\(34 lb" "filo pastry" "350 g"
.IG "" "melted butter"
as needed
.IG "\(12 lb" "feta cheese," "250 g"
coarsely crumbled
.IG "" "salt and pepper to taste"
.PH
.SK 1
Wash the spinach in plenty of water, and chop into small pieces. Place in
a bowl and salt it lightly; stir to distribute the salt evenly. Then take
the spinach, a handful at a time, squeeze out the excess water, and place
it in another bowl.
.SK 2
Saute' the onion in half the butter until it is a light golden color. Add
the scallions and cook until they wilt. Add the spinach, stir until all
the vegetables take on a light color. Stir in the dill, parsley, and salt
and pepper to taste. Cover the pan and cook over medium heat until all the
water thrown off by the spinach is absorbed. Remove from the heat, turn
into a bowl, and immediately add the milk (to cool the spinach).
.SK 3
Beat the eggs in another bowl, and add the cheese to the eggs. Add this
mixture to the cooled spinach, mix well.
.SK 4
Line a pan with 8 sheets of filo, brushing each sheet with the melted
butter before topping it with the next sheet. Do not trim the
overhanging filo. Pour in the spinach mixture, spreading it evenly over
the filo. Fold the overhanging filo back over the filling. Lay the
remaining filo on top, again brushing each sheet with melted butter before
adding the next. Tuck the overlap of filo on the inside of the pan.
Brush additional melted butter on the top, and score it into square or
diamond-shaped serving pieces.
.SK 5
Bake for 30-45 minutes in a preheated
.TE 300 150
oven, and let it stand for 30 minutes before serving.
.SH RATING
.I Difficulty:
moderate.
.I Time:
?
.I Precision:
meausre ingredients.
.WR
Roger Campbell
[e-mail]


.RH REC.FOOD.RECIPES-#149 CHICKEN-MANGO M "25 Jun 91" 1991
.RZ "MANGO-CHICKEN STIR FRY"
.KY CHICKEN
From 'Fresh approach to mangos' - United fresh fruit/veg assoc (p0118).
.IH "Makes 4 servings"
.IG "2" "chicken breasts,"
skinned and bonned
.IG "\(14 cup" "vegetable oil" "55 ml"
.IG "1 Tbls" "soy sauce" "15 ml"
.IG "\(14 cup" "pineapple juice" "55 ml"
.IG "1 Tbls" "vinegar" "15 ml"
.IG "2 Tbls" "brown sugar"
.IG "2 Tbls" "cornstarch"
.IG "\(14 tsp" "ginger"
.IG "1" "green pepper,"
cut in strips
.IG "\(12 cup" "sliced almonds" "50 g"
.IG "2" "soft mangos,"
peeled, seeded and sliced
.IG "3 cups" "hot cooked brown rice"
.PH
.SK 1
Cut chicken into
.AB "1 in" "2.5 cm"
cubes; brown in hot oil in wok.
.SK 2
Meanwhile, in small bowl combine soy sauce, pineapple juice, vinegar,
brown sugar, cornstarch and ginger. Mix until smooth. Add green pepper
and almonds to wok and stir fry until slightly tender. Add soy sauce
mixture to wok, stir until thick. Reduce heat and add sliced mangos.
.SK 3
Serve immediately over cooked brown rice.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
meausre ingredients.
.WR
Carole A. Resnick
[e-mail]


.RH REC.FOOD.RECIPES-#149 ARTICHOKESTUF1 A "23 Jun 91" 1991
.RZ "STUFFED ARTICHOKES"
.KY EGYPTIAN FISH
Three ways to stuff artichokes:
.SH "1. Tuna"
.IH
.IG "1x6 oz can" "tuna,"
drained and flaked
.IG "2-3" "hard boiled eggs,"
chopped
.IG "\(14 cup" "scallions or onions,"
finely chopped
.IG "" "salt and pepper"
to taste
.IG "" "lemon juice"
to taste
.PH
.SK 1
Mix all ingredients.
.SK 2
Refrigerate.
.SK 3
Stuff artichokes generously.
.SK 4
Garnish with green or ripe olives, if desired.
.SH "2. Egg salad"
.IH
.IG "7" "hard-boiled eggs,"
chopped
.IG "\(14 cup" "onions,"
finely chopped
.IG "1/3 cup" "celery,"
finely chopped
.IG "3 Tbls" "parsley,"
chopped
.IG "3 Tbls" "mayonnaise" "50 ml"
.PH
.SK 1
Mix all ingredients.
.SK 2
Refrigerate.
.SK 3
Stuff artichokes generously.
.SH "3. Ground meat"
This Egyptian recipe is easier to prepare than it might seem. And the taste -
it's something.
.IH "For 15 artichoke bottoms:"
.IG "1 lb" "ground beef" "500 g"
(preferably not too lean, please)
.IG "2" "eggs"
.IG "4 Tbls" "bread crumbs"
.IG "" "salt to taste"
.IG "\(14 tsp" "allspice"
.IG "\(14 tsp" "black pepper"
.IG "" "frying oil"
.IG "7 oz" "tomato sauce" "200 g"
.IG "1 \(12 cups" "water" "1/3 l"
.IG "2" "lemons"
(juice from)
.PH
.SK 1
Prepare meat mixture: Combine meat, 1 egg, 2 spoons of the bread crumbs,
salt and pepper. Mix well.
.SK 2
Stuff artichokes to about
.AB "\(14 in" "\(12 cm"
above the artichoke's bottom.
.SK 3
Mix remaining egg and bread crumbs with salt and 2 tablespoons of water.
.SK 4
Dip every stuffed artichoke in egg mixture, and fry in oil
.AB "(\(12 in" "(1 cm"
high) until golden on both sides.
.SK 5
In wide pot, combine water, tomato sauce, lemon juice and \(12 tsp. salt.
Mix well. Put artichokes in one layer, stuffing up. Bring to boil. Reduce
to low heat, cover, and cook for 30 minutes until smell is irresistible
and sauce thickens.
.NX
This recipe may also be used as a recipe for stuffed potatoes. To use with
potatoes, cut into slices
.AB "\(12 in" "1 cm"
wide, then slice each slice as if you were making
.AB "\(14 in" "\(12 cm"
slices. However, keep the very end together (creating a pocket in each slice).
Follow same recipe. Combining both potatoes and artichokes is no more work,
and creates variety.
.PP
All above recipes assume artichoke "bottoms". Those are the dish-shaped, best
parts, of the artichoke. There are 3 acceptable ways to get those bottoms,
listed in order of preference:
.SK 1
Fresh artichoke: steam for 20-30 minutes. Remove external leaves. Cut
along the base, remove remains of leaves to create the bottom.
.SK 2
Frozen bottoms (*not* frozen artichoke hearts) - are mainly available in
stores selling middle-eastern (syrian) food in the U.S., more readily
available in Europe.
.SK 3
Canned bottoms (*not* canned artichoke hearts). Most of them are imported
from spain. Rinse before use.
.SH RATING
.I Difficulty:
easy/moderate.
.I Time:
?
.I Precision:
approximate measurements.
.WR
Hillel Sommer
[e-mail]