Shareware 1 2 the Maxx/sw_1.zip/sw_1/DBASE/REC200_1.ZIP/DIGST172.REC

Text File | 1991-11-25 | 18KB | 651 lines

Rec.Food.Recipes Digest #172
Sat 24 Aug 1991

DV:    Apple Pie (Michael Edelman)
Cl:    Oven Scones (Wendy Campbell)
Cl:    Caribbean Scones (Wendy Campbell)
Col:   Mrs. Biddles' Key Lime Pie (Wendy Campbell)
Cl:    Thunderbird Lodge Breakfast Granola (Virginia Link)
Col:   Poppyseed Muffins (Carole A. Resnick)
Dol:   Key Lime Creme Brulee (Carole A. Resnick)
O:     Dog Biscuits (Mark)
O:     Pacer's Brownies - Dog Biscuits (Mark)
O:     Pet Party Mix - Dog Biscuits (Mark)
O:     Hors D'ogs - Dog Biscuits (Mark)
O:     Cat Cookies - Cat Biscuits (Mark)
O:     Dog Biscuits (Mark)
O:     Dog Biscuits (Mark)
O:     Dog Biscuits (Mark)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#172 APPLE-PIE-3 DV "22 Aug 91" 1991
.RZ "APPLE PIE"
Assuming you know how to make a piecrust, real apple pie is very simple:
.IH
.IG "" "piecrust"
.IG "" "baking apples"
(Jonathans?)
.IG "" "cinnamon"
.IG "" "allspice"
.IG "2 Tbls - 1/3 cup" "sugar" "~50 g"
.IG "" "tapioca, cornstarch OR flour"
for thickening
.PH
.SK 1
Press the piecrust dough into a pie pan.
.SK 2
Peel, core and cut baking apples into wedges.
.SK 3
Toss with cinnamon, allspice and perhaps some sugar and a bit of tapioca,
cornstarch or flour for thickening.
.SK 4
Fill the crust generously.
.SK 5
Cover with piecrust and make zillions of holes with a fork,
.br
\fBOR\fR
.br
Cut strips of pastry dough and \fIweave\fR a lattice top, as my mom does, or
did, when she made them regularly.
.SK 6
Bake in a medium oven until brown.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Michael Edelman
[e-mail]


.RH REC.FOOD.RECIPES-#172 SCONES-OVEN Cl "22 Aug 91" 1991
.RZ "OVEN SCONES"
In a previous issue of \fIRecipe-Digest\fR David Haynes says:
.PP
\fIHelp! I need a good recipe for scones. All the recipes I have turn out with
heavy
.AB "1 inch" "2 \(12 cm"
thick biscuits, not the light
.AB "2 inch+" "5 cm+"
biscuits lightly coated in flour and tantalizingly sweet on the tongue...\fR
.PP
Try the following - from Angela Hynes \fIThe Pleasures of Afternoon Tea\fR.
.IH "Makes about 12 scones"
.IG "2 cups" "self-rising flour" "250 g"
.IG "pinch" "salt"
.IG "1 - 1 1/3 cups" "milk," "225-300 ml"
plus a little for brushing on scones
.IG "1 Tbls" "baking powder"
.IG "2 Tbls" "cold butter," "25 g"
cut in small pieces
.IG "" "butter"
.PH
.SK 1
Preheat oven to
.TE 450 230 .
.SK 2
Very lightly grease a large baking sheet and set aside.
.SK 3
Sift flour, baking powder and salt into a large bowl. With your fingers, rub
in butter until mixture is crumbly. Make a well in center of mixture; add
milk and mix with a fork to make a dough that barelly holds together (you may
need to press dough together with your hands).
.SK 4
Turn out onto a floured surface and knead lightly just until smooth. Roll out
with a floured rolling pin or pat dough with your hands to make a round about
.AB "\(34 inch" "1 \(12 cm"
thick. Cut in rounds with a
.AB "2 inch" "5 cm"
fluted or plain cookie cutter. Arrange
.AB "1 - 1 \(12 inches" "2 \(12 - 3 \(12 cm"
apart on baking sheet; brush tops lightly with milk.
.SK 5
Bake 8-10 min. or until well risen and golden. Transfer to a wire rack and
cool 5 min. Split and serve warm with butter.
.SH "Variation - Rich Oven Scones"
Add 1 Tbls sugar to the dry ingredients. In place of the
.AB "2/3 cup" "150 ml"
milk, use a mixture of 1 lightly beaten egg and
.AB "5 Tbls" "80 ml"
milk.
.SH RATING
.I Difficulty:
easy.
.I Time:
40 mins.
.I Precision:
measure ingredients.
.WR
Wendy Campbell
[e-mail]


.RH REC.FOOD.RECIPES-#172 SCONES-CARIBBE Cl "22 Aug 91" 1991
.RZ "CARIBBEAN SCONES"
In a previous issue of \fIRecipe-Digest\fR David Haynes says:
.PP
\fIHelp! I need a good recipe for scones. All the recipes I have turn out with
heavy
.AB "1 inch" "2 \(12 cm"
thick biscuits, not the light
.AB "2 inch+" "5 cm+"
biscuits lightly coated in flour and tantalizingly sweet on the tongue...\fR
.PP
Try the following - from Angela Hynes \fIThe Pleasures of Afternoon Tea\fR.
.IH "Makes about 10 scones"
.IG "1 cup" "all-purpose flour" "125 g"
.IG "\(12 tsp" "salt"
.IG "1 cup" "mashed cooked sweet potatoes"
.IG "" "honey,"
if desired
.IG "2 tsp" "baking powder"
.IG "1 tsp" "sugar"
.IG "3 Tbls" "butter," "40 g"
melted, cooled
.IG "" "butter"
.PH
.SK 1
Preheat oven to
.TE 375 190 .
.SK 2
Grease a baking sheet and set aside.
.SK 3
Sift flour, baking powder and salt into a medium-size bowl; stir in sugar.
.SK 4
In a large bowl, thoroughly mix potatoes & half the melted butter with a fork.
Add dry ingredients and mix to form soft dough.
.SK 5
Turn out onto a floured surface. Roll out with floured rolling pin or pat
dough with your hands to make a round about
.AB "\(12 inch" "1 cm"
thick. Cut into rounds with
.AB "2 inch" "5 cm"
fluted or plain cookie cutter. Place
.AB "1 - 1 \(12 inches" "2 \(12 - 3 \(12 cm"
apart on baking sheet; brush tops with remaining melted butter.
.SK 6
Bake about 20 min. or until light brown. Split and serve warm with butter &
honey.
.SH RATING
.I Difficulty:
easy.
.I Time:
40 mins.
.I Precision:
measure ingredients.
.WR
Wendy Campbell
[e-mail]


.RH REC.FOOD.RECIPES-#172 KEY-LIME-PIE-5 Col "22 Aug 91" 1991
.RZ "MRS. BIDDLES' KEY LIME PIE"
The following comes directly from the \fIKey West Lime Juice Bottle\fR:
.IH
.IG "14 fl oz can" "sweetened condensed milk" "400 ml can"
.IG "4" "egg yolks"
.IG "3-4 fl oz" "lime juice" "85-110 ml"
(depending on taste)
.IG "9 in" "graham cracker pie shell" "23 cm"
.PH
.SK 1
Combine milk and egg yolks at low speed. Slowly add juice, mixing until well
blended.
.SK 2
Pour into graham cracker pie shell & refrigerate overnight.
.SK 3
Top with whipped cream or meringue and...ENJOY!
.NX
If you have never made key lime pie - it is not green in color.
.SH RATING
.I Difficulty:
easy.
.I Time:
10 mins. + overnight refrigerating.
.I Precision:
measure ingredients.
.WR
Wendy Campbell
[e-mail]


.RH REC.FOOD.RECIPES-#172 GRANOLA-3 Cl "22 Aug 91" 1991
.RZ "THUNDERBIRD LODGE BREAKFAST GRANOLA"
Here's one from \fIBon Appetit\fR:
.IH "Makes 8 cups"
.IG "\(12 cup" "firmly packed light brown sugar" "100 g"
.IG "\(14 cup" "unsulfured molasses"
.IG "\(14 cup" "honey" "55 ml"
.IG "\(14 cup" "cold water" "55 ml"
.IG "3 Tbls" "vegetable oil" "50 ml"
.IG "2 tsp" "cinnamon"
.IG "3 cups" "old fashioned oatmeal"
(uncooked)
.IG "\(12 cup" "raisins" "65 g"
.IG "\(12 cup" "coarsely chopped walnuts" "50 g"
.IG "\(12 cup" "coarsely chopped pecans" "50 g"
.IG "\(12 cup" "coarsely chopped unblanched almonds" "50 g"
.IG "1/3 cup" "flaked dried unsweetened coconut"
.IG "1/3 cup" "sunflower seeds"
.IG "\(14 cup" "wheat germ"
.IG "2 Tbls" "sesame seeds,"
preferably hulled
.IG "" "lowfat milk or yogurt"
.PH
.SK 1
Combine brown sugar, molasses, honey, water, oil and cinnamon in a heavy
saucepan. Bring to boilover low heat, stirring constantly.
.SK 2
Preheat oven to
.TE 325 160 .
.SK 3
Combine oatmeal and all remaining ingredients except milk in large roasting
pan. Drizzle syrup over, stirring to coat mixture thoroughly.
.SK 4
Bake until toasted, stirring every 10 minutes, about 40 minutes.
.SK 5
Cool granola completely. Store in airtight container in cool dry place. (Can
be prepared 1 week ahead).
.SK 6
Serve with lowfat milk or yogurt.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour + cooling time.
.I Precision:
measure ingredients.
.WR
Virginia Link
[e-mail]


.RH REC.FOOD.RECIPES-#172 MUFFINS26 Col "24 Aug 91" 1991
.RZ "POPPYSEED MUFFINS"
.IH
.IG "4 oz" "unsalted butter" "100 g"
.IG "2" "eggs"
.IG "\(14 tsp" "baking soda"
.IG "\(34 cup" "sour cream" "170 ml"
.IG "\(12 cup" "poppy seeds"
.IG "\(34 cup" "sugar" "150 g"
.IG "2 cups" "flour" "250 g"
.IG "\(12 tsp" "salt"
.IG "1 \(12 tsp" "vanilla"
.PH
.SK 1
Cream together butter and sugar until light and fluffy.
.SK 2
Add eggs, one at a time.
.SK 3
Blend sour cream and vanilla into mixture.
.SK 4
Mix together remaining ingredients, and fold into creamed mix.
.SK 5
Fill muffin cups \(34 full. Bake at
.TE 375 190
for 15-18 minutes.
.SH RATING
.I Difficulty:
easy.
.I Time:
40 mins.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
[e-mail]


.RH REC.FOOD.RECIPES-#172 KEY-LIME-BRULEE Dol "24 Aug 91" 1991
.RZ "KEY LIME CREME BRULEE"
.IH "Cream Base"
.IG "6" "egg yolks"
.IG "2 \(12 oz" "white sugar" "60 g"
.IG "1" "vanilla bean,"
split
.IH "Lime Base"
.IG "6" "egg yolks"
.IG "4 fl oz" "condensed milk" "110 ml"
.IG "6 fl oz" "key lime juice" "170 ml"
.IG "1 sheet" "puff pastry dough"
.IG "" "brown sugar"
.PH "Cream Base"
.SK 1
Place egg yolks and sugar in a bowl over hot water; whip until thick and pale
yellow.
.SK 2
Place heavy cream and vanilla bean in a sauce pan over medium heat and bring
to a boil.
.SK 3
Temper egg: whip in 1 cup hot cream combine egg/cream with remaining cream;
bring to a lite simmer; strain through a fine chinois cool and set aside.
.PH "Lime Base"
.SK 1
Whisk eggs in a bowl rapidly for 1 min. add condensed milk and whisk 1 min.
more. add lime juice whisk 1 min. more.
.SK 2
Combine cream and lime bases and refrigerate until set.
.PH "Pastry"
.SK 1
Cut pastry into vol-au-vent, bake and cool.
.PH "To Serve"
.SK 1
Fill vol-au-vent with creme brulee and place brown sugar on top.
.SK 2
Broil under salamander until sugar melts serve with a fruit coulis or Vanilla
Anglaise.
.SH RATING
.I Difficulty:
complicated.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
[e-mail]


.RH REC.FOOD.RECIPES-#172 DOG-BISCUITS-2 O "24 Aug 91" 1991
.RZ "DOG (AND CAT) BISCUITS"
.IH
.IG "3 \(12 cups" "flour" "440 gm"
.IG "2 cups" "whole wheat flour" "350 g"
.IG "1 cup" "rye flour" "175 g"
.IG "1 cup" "cornmeal" "175 g"
.IG "2 cups" "cracked wheat" "300 g"
.IG "\(12 cup" "powdered milk"
.IG "4 tsp" "salt"
.IG "7.5 g" "yeast"
.IG "\(14 cup" "warm water" "55 ml"
.IG "2 cups" "chicken stock" "450 ml"
.PH
.SK 1
Combine all the dry ingredients (except yeast) in a bowl.
.SK 2
In another bowl combine the yeast and warm water. Leave it sit for a few
minutes then add the chicken stock.
.SK 3
Mix the liquid into the dry ingredients and knead for about 3 minutes. Roll
out the dough about
.AB "\(14 inch" "\(12 cm"
thick then cut into biscuit shapes.
.SK 4
Bake at
.TE 300 150
for 45 minutes. When done, turn off the oven and leave the biscuits overnight
so they become bone hard.
.NX
Variation: Replace the chicken stock by any other sort of stock.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(14 hours.
.I Precision:
measure ingredients.
.WR
Lucy Chubb.
ACSnet: [e-mail] UUCP: ...!uunet!softway.oz!lucyc


.RH REC.FOOD.RECIPES-#172 DOG-BISCUITS-3 O "24 Aug 91" 1991
.RZ "PACER'S BROWNIES" "Dog biscuits"
.IH
.IG "1 lb" "liver" "450 g"
- Pure'ed
.IG "1 cup" "flour" "125 g"
.IG "1 cup" "corn meal" "175 g"
.IG "" "cheese, onion, garlic, etc."
- for added flavour
.PH
.SK 1
Mixx all ingredients together and bake at
.TE 250-300 130-150
for 20-30 min.
.SH RATING
.I Difficulty:
very easy.
.I Time:
35 mins.
.I Precision:
measure ingredients.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#172 DOG-BISCUITS-4 O "24 Aug 91" 1991
.RZ "PET PARTY MIX" "Dog biscuits"
This is from a flyer from our animal shelter, where we got our dog Waylon.
(Credit: Michelle Jordan, Tippecanoe County Humane Society shelter manager).
.IH
.IG "2 cups" "Cheerios"
.IG "2 cups" "Chex or Crispex"
.IG "2 tsps" "dry gravy mix"
.IG "\(12 cup" "imitation bacon bits"
.IG "2 cups" "spoon-size Shredded Wheat"
.IG "\(12 cup" "melted butter or margerine"
.IG "\(12 cup" "grated American Cheese Powder"
.IG "1 cup" "dog treats"
(pupperoni, Jerky Treats, etc.)
.PH
.SK 1
Preheat oven to
.TE 250 130 .
.SK 2
Pour melted butter/margerine into a
.AB "13x9 inch" "33x23 cm"
baking pan. Stir in cheese, bacon bits, and gravy mix. Add cereal and stir
until all pieces are coated.
.SK 3
Heat until crisp, approx. 45 min.
.SK 4
Let cool and store in tightly sealed container.
.SH RATING
.I Difficulty:
very easy.
.I Time:
55 mins.
.I Precision:
measure ingredients.
.WR
Lynn and Mike Zentner and Waylon (canine), Nelson and Tasha (felines)


.RH REC.FOOD.RECIPES-#172 DOG-BISCUITS-5 O "24 Aug 91" 1991
.RZ "HORS D'OGS" "Dog biscuits"
.KY NOBAKE
(Credit: THE DOG CATALOG, 1978 Grosset & Dunlap).
.IH
.IG "\(14 cup" "cheddar cheese," "25 g"
grated
.IG "\(14 cup" "swiss cheese," "25 g"
grated
.IG "\(12 tsp" "brewer's yeast"
.IG "2 Tbls" "hydrogenated vegetable shortening"
.IG "\(12 cup" "oatmeal," "85 g"
toasted
.PH
.SK 1
Combine cheeses, brewer's yeast and shortening.
.SK 2
Using plastic wrap, shape mixture into a log about
.AB "1 inch" "2 \(12 cm"
in diameter and
.AB "8 inches" "20 cm"
long.
.SK 3
Roll log in toasted oatmeal. Refrigerate.
.SK 4
Slice into half-inch rounds and serve.
.SH RATING
.I Difficulty:
easy.
.I Time:
10 mins. + refrigerating time.
.I Precision:
measure ingredients.
.WR
Lynn and Mike Zentner and Waylon (canine), Nelson and Tasha (felines)


.RH REC.FOOD.RECIPES-#172 DOG-BISCUITS-6 O "24 Aug 91" 1991
.RZ "CAT COOKIES" "Dog biscuits"
(Credit: Massachusetts SPCA, Boston, Mass.)
.IH
.IG "1 cup" "whole wheat flour" "175 g"
.IG "\(14 cup" "soy flour"
.IG "1 tsp" "catnip"
.IG "1" "egg"
.IG "1/3 cup" "milk" "75 ml"
.IG "2 Tbls" "wheat germ"
.IG "1/3 cup" "powdered milk"
.IG "1 Tbls" "unsulphered molasses"
.IG "2 Tbls" "butter or vegetable oil" "30 ml"
.PH
.SK 1
Preheat oven to
.TE 350 180 .
.SK 2
Mix dry ingredients together. Add molasses, egg, oil and milk.
.SK 3
Roll out flat onto oiled cookie sheet and cut into small, cat bite-sized
pieces.
.SK 4
Bake for 20 minutes. Let cool and store in tightly sealed container.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins. + cooling time.
.I Precision:
measure ingredients.
.WR
Lynn and Mike Zentner and Waylon (canine), Nelson and Tasha (felines)


.RH REC.FOOD.RECIPES-#172 DOG-BISCUITS-7 O "24 Aug 91" 1991
.RZ "DOG BISCUITS"
(Credit: Mass. SPCA, Boston, Mass.)
.IH
.IG "2 cups" "whole wheat flour" "350 g"
.IG "\(12 cup" "soy flour"
.IG "1 tsp" "salt"
.IG "\(14 cup" "corn meal" "45 g"
.IG "2" "eggs"
mixed with -
.IG " \(14 cup" "milk" "55 ml"
.IG "2 Tbls" "butter or vegetable oil" "30 ml"
.IG "\(14 cup" "unsulphered molasses"
.IG "\(12 cup" "sunflower seeds"
.PH
.SK 1
Preheat oven to
.TE 350 180 .
.SK 2
Mix dry ingredients. Add melted butter (or oil), molasses and egg mixture
(save
.AB "1 Tbls" "15 ml"
egg mixture). Knead together (add milk if too dry), let sit for \(12 hour.
.SK 3
Roll to
.AB "\(12 inch" "1 cm"
and cut into desired shapes with cookie cutter. Put on cookie sheet,
\fIpaint\fR on remaining egg mixture, and bake 30 minutes. Let cool and store
in tightly sealed container.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour 10 mins. + cooling time.
.I Precision:
measure ingredients.
.WR
Lynn and Mike Zentner and Waylon (canine), Nelson and Tasha (felines)


.RH REC.FOOD.RECIPES-#172 DOG-BISCUITS-8 O "24 Aug 91" 1991
.RZ "DOG BISCUITS"
(Credit: Michelle Jordan, Tippecanoe County Humane Society shelter manager).
.IH
.IG "1 cup" "whole wheat flour" "175 g"
.IG "\(12 cup" "wheat germ"
.IG "\(12 tsp" "salt"
.IG "1 tsp" "brown sugar"
.IG "\(12 cup" "water" "110 ml"
.IG "1 cup" "all-purpose flour" "125 g"
.IG "\(12 cup" "dry milk powder"
.IG "6 Tbls" "margerine or shortening" "75 g"
.IG "1" "egg"
.IG "1 tsp" "garlic powder"
(optional)
.br
OR
.IG "" "grated carrot"
(optional)
.br
OR
.IG "" "grated cheese"
(optional)
.PH
.SK 1
Preheat oven to
.TE 325 160 .
.SK 2
Combine flours, milk, margerine/shortening, wheat germ - mix until it
resembles corn meal.
.SK 3
Beat brown sugar into egg. Stir egg mixture into flour mix. Add water
gradually to make a stiff dough.
.SK 4
Knead and roll out
.AB "\(12 inch" "1 cm"
thick. Cut into desired shape with cookie cutter.
.SK 5
Bake for 30 minutes. Let cool and store in tightly sealed container.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins. + cooling time.
.I Precision:
measure ingredients.
.WR
Lynn and Mike Zentner and Waylon (canine), Nelson and Tasha (felines)


.RH REC.FOOD.RECIPES-#172 DOG-BISCUITS-9 O "24 Aug 91" 1991
.RZ "DOG BISCUITS"
(Credit: The Peninsula Humane Society, San Mateo, CA).
.IH
.IG "\(12 cup" "cornmeal" "90 g"
.IG "2 cups" "whole wheat flour" "350 g"
.IG "6 Tbls" "oil" "100 ml"
.IG "2/3 cup" "water or broth" "150 ml"
.PH
.SK 1
Preheat oven to
.TE 350 180 .
.SK 2
Mix all ingredients together well. Roll out to
.AB "\(14 inch" "\(12 cm"
thick. Cut into desired shapes with cookie cutter.
.SK 3
Bake 35-40 minutes. Let cool and store in tightly sealed container.
.NX
I added all the wierd flours I had on hand (rye, whole wheat blend, etc.) and
I found that there is plenty of room to experiment.
.SH RATING
.I Difficulty:
easy.
.I Time:
50 mins. + cooling time.
.I Precision:
measure ingredients.
.WR
Lynn and Mike Zentner and Waylon (canine), Nelson and Tasha (felines)