Shareware 1 2 the Maxx/sw_1.zip/sw_1/DBASE/REC200_1.ZIP/DIGST156.REC

Text File | 1992-03-30 | 15KB | 475 lines

Rec.Food.Recipes Digest #156
Mon 15 Jul 1991

M:     Amaretto Chicken (Carole A. Resnick)
DV:    Garbanzo Pancakes (Thomas B Boutell)
Col:   Deirdre's Chocolate Lovers Brownies (Heather Grant Florence)
Col:   Low Fat Cheesecake (Jane Colman)
BV:    Sushi Rice (ccloretta)
M:     Honey Baked Chicken (Carole A. Resnick)
M:     Crab Cakes (Carole A. Resnick)
BV:    Sushi Rice (Robert Tolksdorf)
Cl:    Dirt Cake (Sharon Belville)
OV:    Watermelon Rind Pickles (Bill Mayne)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#156 CHICKEN-AMARET M "8 Jul 91" 1991
.RZ "AMARETTO CHICKEN"
.KY CHICKEN
.IH "Makes 8-10 servings"
.IG "5 ea" "boned chicken breasts"
.IG "1 \(12 tsp" "salt"
.IG "2 tsp" "paprika"
.IG "3 Tbls" "butter" "40 g"
.IG "6 \(14 oz can" "frozen orange juice" "180 g"
.IG "3 Tbls" "flour"
.IG "1 \(12 tsp" "ground pepper"
.IG "1 Tbls" "vegetable oil" "15 ml"
.IG "1 \(12 Tbls" "Dijon mustard"
.IG "1 cup" "Amaretto" "225 ml"
.IG "" "garlic salt"
.PH
.SK 1
Mix the can of frozen orange juice with a half can of water.
.SK 2
Preheat oven to
.TE 350 180 .
.SK 3
Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this
mixture.
.SK 4
Heat oil and butter in skillet and saute chicken until brown. Remove and put
in casserole.
.SK 5
To skillet, add mustard, orange juice and Amaretto. Increase heat and boil,
stirring constantly, until thick. Pour sauce over chicken and bake, covered,
for 45 minutes.
.NX
This can be frozen and reheated later.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
[e-mail]


.RH REC.FOOD.RECIPES-#156 PANCAKES-1 DV "9 Jul 91" 1991
.RZ "GARBANZO PANCAKES"
Try this! I invented it this morning. It works astonishingly well for such a
strange recipe:
.IH
.IG "1 cup" "Garbanzo beans"
(chick peas), soaked overnight
.IG "\(12 cup" "peanut butter" "110 ml"
.IG "\(14 cup" "brown sugar" "50 g"
.IG "1 tsp" "salt"
.IG "2 tsp" "baking powder"
.IG "" "raisins"
(optional)
.PH
.SK 1
Put all of the above in a blender. Add water until the mixture blends easily.
When thoroughly blended, continue to add water until a very light, pourable
consistency is reached.
.SK 2
Cook pancakes on frying pan; no oil or butter necessary in my experience.
A bit tricky to flip, but \fBdelicious!\fR
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins. + cooking time.
.I Precision:
measure ingredients.
.WR
Thomas B Boutell
[e-mail]


.RH REC.FOOD.RECIPES-#156 BROWNIES-3 Col "9 Jul 91" 1991
.RZ "DEIRDRE'S CHOCOLATE LOVERS BROWNIES"
I have tried dozens of brownie recipes over the years and I finally got one
that has the right flavor and the right consistency. Many thanks to Deirdre
Christman for this fool-proof (it worked for me!) and easy one.
.IH
.IG "8 oz" "unsalted butter" "225 g"
.IG "4 squares" "unsweetened chocolate"
.IG "2 cups" "sugar" "400 g"
(I like a tad less)
.IG "4" "eggs"
(if they are jumbo use only 3)
.IG "1 cup" "flour" "125 g"
.IG "pinch" "salt"
.IG "\(12 tsp" "vanilla"
.IG "1 cup" "chocolate chips"
.IG "1 cup" "walnuts"
(optional)
.PH
.SK 1
Melt butter and chocolate slowly in a pot large enough to hold all of the
ingredients.
.SK 2
Cool slightly then add sugar and then beat in eggs, one at a time. Then add
vanilla and all of the rest of the ingredients, mixing enough just to blend
the flour.
.SK 3
Spread evenly into a greased
.AB "9x13 inch" "23x33 cm"
pan and bake in a pre-heated
.TE 350 180
oven for 25 minutes.
.SK 4
Cool several hours before trying to cut or remove from pan.
.SH RATING
.I Difficulty:
moderate.
.I Time:
45 mins. + cooling time.
.I Precision:
measure ingredients.
.WR
Heather Grant Florence
[e-mail]


.RH REC.FOOD.RECIPES-#156 CHEESECAKE12 Col "9 Jul 91" 1991
.RZ "YOGURT CHEESECAKE"
.KY LOW-FAT
This is a basic recipe adapted from the book \fINot Just Cheesecake!\fR by
Marilyn Stone, Shelley Melvin and Charlie Crawford, Triad Publishing Co.
.IH
.IG "32 oz" "plain or vanilla nonfat yogurt"
.IG "\(14 cup+" "sugar" "50 g"
for plain yogurt, less for vanilla
.IG "1 Tbls" "cornstarch"
.IG "1 Tbls" "lemon juice" "15 ml"
(optional)
.IG "1 tsp+" "vanilla"
.IG "2" "eggs,"
lightly beaten (or 1 egg and 2 whites, or 3 egg whites, or an egg substitute
such as Egg Beaters)
.PH
.SK 1
Drain yogurt overnight to make yogurt cheese (a coffee filter is good for
this).
.SK 2
Preheat oven to
.TE 325 160 .
.SK 3
Lightly greease an
.AB "8 inch" "20 cm"
pie pan or
.AB "7 inch" "18 cm"
springform pan.
.SK 4
Combine yogurt cheese with sugar, cornstarch, lemon juice, and vanilla. Mix
gently until well blended, then stir in the eggs.
.SK 5
Pour into prepared pan and smooth the top with a spatula. Bake until center
is set: 20-25 minutes for a pie pan, or 45-55 minutes for a springform.
.SK 6
Cool slightly on a wire rack, then refrigerate until chilled.
.NX
The authors suggest leaving out the traditional bottom crust, but give several
recipes for the traditional graham cracker crust and a couple of others which
can be used if desired. They also include many variations for different
flavors, and recipes for yogurt cheese desserts other than cheesecake.
.SH RATING
.I Difficulty:
moderate.
.I Time:
Overnight draining + 15 mins. preparation + 20-55 mins. cooking +
refrigerating time.
.I Precision:
measure ingredients.
.WR
Jane Colman
[e-mail]
or [e-mail]


.RH REC.FOOD.RECIPES-#156 SUSHI-RICE-1 BV "10 Jul 91" 1991
.RZ "SUSHI RICE" "Great Japanese style rice"
.KY JAPANESE
I learned this from an old Japanese house painter who painted our house when I
was a boy. His name is Max Utsenemaya.
.IH
.IG "" "Japanese short grain rice or sticky rice,"
one brand name we have here is Koko Rose. Other rice cooks up well with this
recipe too.
.PH
The recipe is simple:
.SK 1
You put some rice into a pot (I find that about
.AB "1 cup" "200 g"
of uncooked rice is good for 2 big eaters or 3 regular eaters). You rinse it
repeatedly with cold water and pour off the water about 5 times, until the
water runs reasonably clear.
.SK 2
Then you put enough water into the pot \fIto cover the rice 1 finger width
deep\fR. I know this sounds hokey, but it works no mater what pot or how much
rice you use. If it doesn't work the first time just adjust it abit the next
time. But the beauty of this is you don't need any sort of measuring device.
.SK 3
Then you cover the pot and bring it to the boil. Do not leave the vicinity of
the stove during this boiling up stage because it will boil over if you don't
watch. The second it boils immediately turn the heat down to the lowest
possible setting on your stove, \fBBUT UNDER NO CIRCUMSTANCES ARE YOU TO
REMOVE THE LID\fR.
.SK 4
After 15-20 minutes you will have perfect rice.
.NX
One thing I like about this recipe, is you can leave the washed rice in the
pot for an hour or so before boiling it up, if you want to prepare other
things. Also if the rest of the dishes are running late, you can turn the rice
off and let it sit \fB(DON'T LIFT THE LID)\fR until every thing else is ready.
It will keep perfectly for about an hour or two.
.SH RATING
.I Difficulty:
very easy.
.I Time:
25 mins.
.I Precision:
no need to measure.
.WR
[e-mail]
[e-mail]


.RH REC.FOOD.RECIPES-#156 CHICKEN-HONEY M "9 Jul 91" 1991
.RZ "HONEY BAKED CHICKEN"
.KY CHICKEN LOW-CAL
.IH "6 Servings"
.IG "3 lb" "broiler/fryer chicken," "1 1/3 kg"
skined
.IG "\(34 cup" "shredded yellow squash"
.IG "\(34 cup" "shredded Zucchini"
.IG "\(12 cup" "finely chopped onion"
.IG "\(12 cup" "finely chopped celery"
.IG "1 \(14 cups" "toasted, wholewheat breadcrumbs"
.IG "1 clove" "garlic,"
crushed
.IG "1" "egg,"
beaten
.IG "\(14 cup" "chopped pecans" "35 g"
.IG "\(14 tsp" "salt"
.IG "\(14 tsp" "pepper"
.IG "3 Tbls" "unsweetened apple juice" "50 ml"
.IG "2 Tbls" "honey" "30 ml"
.PH
.SK 1
Discard giblets and neck of chicken (or save for stock.) Rinse chicken under
cold, running water, and pat dry. Set aside.
.SK 2
Coat a large nonstick skillet with Pam; place over med-hi heat until hot.
.SK 3
Add yellow squash, zucchini, onion, celery, and garlic, and saute until
tender-crisp. Drain. Combine vegetable mixture, breadcrumbs, egg, pecans,
salt, and pepper in a med bowl; stir well. Place chicken, breast side up, on a
rack in a roasting pan that has been coated with Pam. Stuff lightly with
dressing mixture. Truss chicken (or put ball of foil in opening).
.SK 4
Combine apple juice and honey, stirring well. Brush chicken with half of apple
juice-honey mixture. Bake at
.TE 350 180
for 1 \(12 - 2 hours or until drumsticks are easy to move and juices run clear,
basting occasionally with remaining apple-honey muixture.
.SH RATING
.I Difficulty:
easy.
.I Time:
2 - 2 \(12 hours.
.I Precision:
measure ingredients.
.I Per Serving:
266 calories, 26.8 g protein, 10.8 g fat, 15.6 g carbohydrate, 119 g
cholesterol, 1.8 mg iron, 246 mg sodium, 45 mg calcium.
.WR
Carole A. Resnick
[e-mail]


.RH REC.FOOD.RECIPES-#156 CRAB-CAKES-1 M "9 Jul 91" 1991
.RZ "CRAB CAKES"
.KY FISH
.IH "4 Servings"
.IG "1 lb" "backfin crabmeat" "450 g"
.IG "1 tsp" "Worcestershire sauce"
.IG "2 Tbls" "mayonnaise" "30 ml"
.IG "1 ea" "egg,"
beaten
.IG "\(14 cup" "cracker meal"
.IG "1 clove" "garlic"
to taste
.IG "pinch" "cayenne pepper"
.PH
.SK 1
Combine all ingredients and form into small cakes.
.SK 2
Sautee in butter.
.SK 3
Serve hot with tarragon sauce (see separate recipe).
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 mins.
.I Precision:
measure ingredients.
.WR
Mrs. Jack Beasley
c/o Carole A. Resnick
[e-mail]


.RH REC.FOOD.RECIPES-#156 SUSHI-RICE-2 BV "10 Jul 91" 1991
.RZ "SUSHI RICE" "Japanese style rice"
.KY JAPANESE
I'm not very experienced with sushi, but I've experimented a bit and the
following works fine for sushi-rice:
.IH
.IG "4 lb" "rice" "1800 g"
(It's absolutely important to buy the correct rice. The original japanese rice
is called sasanishiki. Other names are botanmai, shiragikumai, rose-mai or
tsurumai. I simply asked for sushi-rice in an asian-food-shop)
.IG "1 cup" "rice-vinegar" "200 ml"
.IG "6 oz" "sugar" "180 g"
.IG "2 oz" "salt" "50 g"
.PH
.SK 1
Wash the rice about 4-5 times. When the water stays clear the rice is washed.
.SK 2
Cook the rice the yudaki-way. Use twice as much water as rice. Put the rice in
the boiling water for 2 minutes. Cook it at medium temperature for 5 minutes,
at low temperature for another 5 minutes. Then turn the flame off and stew the
rice for 15-20 minutes in the closed pot. \fBNever, never open the pot while
stewing.\fR
.SK 3
While cooking, prepare rice-vinegar, with sugar and salt.
.SK 4
When opening, make sure that no water drops from the lid into the rice.
Put the vinegar mixture into the cooked rice. Your sushi-rice is ready.
.NX
I'm sure, that there are a lot people who are better at sushi, but this worked
fine and I was able to make kappamaki-sushi, which is cucumber and sesame with
rice in a nori-roll.
.SH RATING
.I Difficulty:
easy.
.I Time:
40 mins.
.I Precision:
measure ingredients.
.WR
Robert Tolksdorf
[e-mail]


.RH REC.FOOD.RECIPES-#156 DIRT-CAKE-2 Cl "10 Jul 91" 1991
.RZ "DIRT CAKE"
.KY PARTY NO-BAKE
We served this at a \fIDown to Earth\fR party, along with Mississippi Mud pie,
Grasshopper pie, and Turtles - delicious, and fun!
.IH
.IG "1 lb" "Oreo cookies" "450 g"
.IG "1 qt" "milk" "1140 ml"
.IG "12 oz" "cream cheese," "350 g"
softened
.IG "3 small pkgs" "instant French Vanilla pudding mix"
.IG "12 oz" "Cool Whip" "350 g"
.IG "" "gummi worms"
.PH
.SK 1
Freeze cookies, then grind in a blender or food processor until they look like
dirt. (They look like a very rich potting soil).
.SK 2
In a separate bowl, mix softened cream cheese, add pudding, milk, and Cool
Whip. Beat until smooth (about 3 minutes).
.SK 3
Put a layer of cookie in the bottom of a flower pot (or pan), then add a layer
of pudding mixture. Continue to layer, ending with a cookie layer on top.
Chill 3-4 hours, or overnight.
.SK 4
To serve, push 1 end of several gummi worms into the \fIdirt\fR in pan or
flower pot. If in flower pot, add a few stems of silk flowers in the center.
.SH RATING
.I Difficulty:
easy.
.I Time:
Freezing time + 10 mins. preparation + 3-4 hours chilling time.
.I Precision:
measure ingredients.
.WR
Sharon Belville
[e-mail]


.RH REC.FOOD.RECIPES-#156 WATERMEL-PICKL OV "10 Jul 91" 1991
.RZ "WATERMELON RIND PICKLE"
From the \fIBlue Book: The Guide to Home Canning and Freezing\fR Edition 32,
copyright 1989. I reproduce this recipe verbatim because I haven't tried it
and I am not sufficiently familiar with the process to take any liberties.
.IH "Makes about 6 pints" "Makes about 2.7 l"
.IG "4 cups" "cubed watermelon rind"
.IG "1 gal" "cold water" "3 \(12 l"
.IG "1 cup" "canning salt" "225 ml"
.IG "2 cups" "vinegar" "450 ml"
.IG "7 cups" "sugar" "1400 g"
.IG "1 Tbls" "whole cloves"
.IG "1 Tbls" "whole allspice"
.IG "\(14 tsp" "mustard seed"
.IG "3 sticks" "cinnamon"
.IG "\(12 cup" "thinly sliced lemon"
(about 1 medium)
.PH
.SK 1
Pare watermelon rind, removing green and pink portions. Cut rind into
.AB "1 inch" "2.5 cm"
pieces.
.SK 2
Dissolved salt in water; add rind and let stand 6 hours, or overnight.
.SK 3
Drain; rinse and cover with cold water in large sauce pot.
.SK 4
Combine vinegar, sugar, and spices tied in a cheesecloth bag in a large sauce
pot. Bring to a boil and cook 10 minutes.
.SK 5
Add rind, simmer until transparent. Remove spice bag.
.SK 6
Pack rind into hot jars, leaving
.AB "\(14 inch" "\(12 cm"
head space. Pour hot liquid over rind, leaving
.AB "\(14 inch" "\(12 cm"
head space. Remove air bubbles. Adjust caps. (Process pints 10 minutes in
boiling water bath).
.NX
The \fIBlue Book\fR is a very good guide not only to canning and freezing, but
to pickling, making jams, jellies, preserves, and drying foods. The price is
very reasonable. Ball Corporation makes its money selling jars, lids, etc. and
publishes the book to promote that business. It may be ordered from the
address below. (I don't work for Ball and I don't know the price).
.RS
.nf
Ball Corporation
Consumer Products Division
Consumer Affairs
345 South High Street
Muncie, Indiana 47305-2326
.fi
.RE
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour + 6 hours standing time.
.I Precision:
measure ingredients.
.WR
Bill Mayne
[e-mail]