home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
Shareware 1 2 the Maxx
/
sw_1.zip
/
sw_1
/
DBASE
/
REC200_1.ZIP
/
DIGST168.REC
< prev
next >
Wrap
Text File
|
1991-11-25
|
6KB
|
202 lines
Rec.Food.Recipes Digest #168
Thu 15 Aug 1991
CV: Doughnut Holes (astels)
AV: Hummus (maury)
SLl: Tomato Salad (johnc)
OV: Curried Mushrooms (T.S. Reddy)
----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#168 DOUGHNUTS CV "15 Aug 91" 1991
.RZ "HONEY DOUGHNUTS" "Lukumadhes"
.KY GREEK
I made these donuts last night as a treat for the weekend, but then a couple
of friends dropped by and my husband came home....and they all disappeared.
I guess they were good!
.PP
From \fIGreek Vegatarian Cookery\fR by Jack Santa Maria.
.IH
.IG "1 Tbls" "dried yeast"
.IG "1 tsp" "sugar or honey"
.IG "1 cup" "warm water" "225 ml"
.IG "8 oz" "ww flour" "225 g"
.IG "\(12 tsp" "salt"
.IG "" "olive or vegetable oil"
for deep-frying
.IG "" "honey"
.IG "" "powdered cinnamon"
.PH
.SK 1
Mix water, sugar, yeast, and
.AB "2 oz" "50 g"
flour until smooth. Let rise until doubles in size.
.SK 2
Add the salt and the rest of the flour, and enough water to make a thick
batter. Cover and allow to rise again and begin to bubble. This takes 1-2
hours.
.SK 3
Heat the oil in a deep-frying pan (I used a wok) and when the oil is hot drop
in tsp size balls of batter. The dough will puff up and turn light brown.
Remove with a strainer and put on a serving dish.
.SK 4
Spoon honey or syrup (I heated the honey to make it runnier) over the
doughnuts and sprinkle with cinnamon powder. Serve hot.
.NX
** Next time I plan to add cinnamon and nutmeg to the batter along with the
flour to give them more spice.
.PP
** This recipe calls for honey but I'm sure maple syrup or juice concentrate
could be used instead with no ill effects.
.SH RATING
.I Difficulty:
moderate.
.I Time:
2 \(12 hours.
.I Precision:
measure ingredients.
.WR
Kate Astels
astels@cpsc.ucalgary.ca
.RH REC.FOOD.RECIPES-#168 HUMMUS-1 AV "15 Aug 91" 1991
.RZ "HUMMUS"
.KY NON-FAT NOBAKE
This is a recipe my boyfriend's mother gave me. I like it better than most of
the ones you see on the net that call for tahini \fIin\fR the hummus. Hummus
is hummus and tahini is tahini, and you eat them together, but prepare them
separately!
.IH
.IG "20 oz can" "chickpeas" "575 g can"
.IG "6 Tbls" "olive oil" "100 ml"
(I usually only use half this amount and add more liquid)
.IG "3 cloves" "garlic,"
minced (or leave whole and throw in the food processor first)
.IG "4 Tbls" "lemon juice" "65 ml"
.IG "\(14 tsp" "salt"
(I usually eliminate it. Canned beans are salty enough.)
.IG "" "fresh ground pepper"
to taste
.IG "4 sprigs" "parsley,"
finely chopped
.IG "6" "mint leaves,"
finely chopped
.PH
.SK 1
Drain the chick peas and reserve
.AB "\(14 - \(12 cup" "55-110 ml"
of the liquid.
.SK 2
In a food processor, blend chickpeas until smooth. Add olive oil and garlic
(if you haven't already) and process. Slowly add in lemon juice. Add salt
and pepper and slowly add liquid while processing until the right consistency
is reached. It should be smooth and creamy, but stop adding liquid when it
becomes velvety.
.SK 3
Blend in parsley and mint, cover and chill.
.NX
For a non-fat version, leave out the olive oil and use more of the chickpea
liquid.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins. + chilling time.
.I Precision:
measure ingredients.
.WR
Maurine J. Neiberg (Maury)
maury@mitre.org
.RH REC.FOOD.RECIPES-#168 TOMATO-SALAD SLl "15 Aug 91" 1991
.RZ "TOMATO SALAD"
.KY NOBAKE
.IG "" "garlic"
.IG "" "large ripe red tomatoes"
.IG "" "basil"
.IG "" "onion"
(shallots are best if you can get them)
.IG "" "salt"
.IG "" "pepper"
.IG "3-4 Tbls" "good olive oil" "50-65 ml"
.IG "" "mozzarella cheese"
.PH
.SK 1
Rub a large flat dish with garlic.
.SK 2
Slice as may tomatoes as it takes to cover the dish.
.SK 3
Chop up as much basil as you want to use, along with some onion (or shallots).
Mix the onion and garlic with salt, pepper and olive oil.
.SK 4
Chop enough mozzarella cheese into small fingers to sprinkle over the plate of
tomatoes.
.SK 5
Sprinkle the oil and basil mixture over the top.
.SK 6
Serve cool, but not direct from the refrigerator.
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 mins. + cooling time.
.I Precision:
measure ingredients.
.WR
John Cochrane
johnc@shapec.mdcbbs.com
.RH REC.FOOD.RECIPES-#168 MUSHROOM-CURRY OV "15 Aug 91" 1991
.RZ "CURRIED MUSHROOMS"
Here is a recipe I created by combining others that I had. It turned out to be
pretty good, so I though I'd share it with others.
.IH
.IG "1 lb" "mushrooms," "450 g"
sliced fine.
.IG "1 cup" "peas" "135 g"
.IG "1 med" "onion"
.IG "3 med" "tomatoes"
.IG "6-8" "cloves"
.IG "\(12 in stick" "cinnamon" "1 cm stick"
.IG "6-8" "green cardomoms"
.IG "2-3" "red peppers"
.IG "\(12 Tbls" "pepper"
.IG "\(12 Tbls" "turmeric"
.IG "\(12 Tbls" "red chili powder"
.IG "\(12 Tbls" "crushed ginger"
.IG "\(12 Tbls" "crushed garlic"
.IG "1 Tbls" "salt"
(tailor to taste).
.IG "5 Tbls" "vegetable oil" "80 ml"
.PH
.SK 1
Grind the cloves, cinnamon, cardomoms, red peppers, pepper in a spice mill.
.SK 2
Puree the onion and set aside.
.SK 3
Cut the tomatoes into small pieces.
.SK 4
Bring the oil to medium heat in a pan. Add the ginger and garlic and fry for
3 minutes.
.SK 5
Next add the onion puree, ground spices as well as the pepper and turmeric,
mix well and fry for another 5 minutes.
.SK 6
Add the tomatoes and cook until the tomatoes turn soft. Now add the mushrooms
and peas and stir well. Mix in a cup of water, turn the heat to medium low and
simmer for about 15 minutes.
.SK 7
Garnish with cilantro and serve.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
T.S.Reddy
e-mail: reddy@mips.com