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Text File | 1991-11-25 | 12KB | 383 lines

Rec.Food.Recipes Digest #177
Wed 04 Sep 1991

Dol:   Amish Apple Pie (Jan Moore)
SP:    White Chili (Kirk Pearson)
SLl:   Spinach Tortillini Salad (rivero)
A:     Electric Wigglers (rivero)
M:     Cajun Style Barbequed Hamburgers (Karl Zerangue)
OV:    Easy Pie Crust (Garrett Brett)
M:     Dean Fearing's Crab Cakes (Siddharth Dasgupta)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#177 APPLE-PIE-6 Dol "3 Sep 91" 1991
.RZ "AMISH APPLE PIE" "Apple streusel"
This isn't the traditional apple pie, however, it is \fBVERY\fR good. It is
always gone in minutes at potlucks or where ever.
.PP
From \fICooking from Quilt Country\fR by Marsha Adams, Clarkson N. Potter,
Inc/Pub.
.IH "Serves 10-12"
.IG "1/3 cup" "granulated sugar" "65 g"
.IG "\(14 cup" "brown sugar" "50 g"
.IG "\(12 cup" "flour" "65 g"
.IG "2 Tbls" "flour"
.IG "1 tsp" "ground cinnamon"
.IG "1 tsp" "grated nutmeg"
.IG "Pinch" "salt"
.PP
.IG "\(12 cup" "butter," "100 g"
cold
.IG "\(12 cup" "coarsely chopped walnuts"
.PP
.IG "4 large" "apples,"
McIntosh or Granny Smith (4 cups)
.IG "10 in" "pie shell," "25 cm"
unbaked
.IG "1 cup" "granulated sugar" "200 g"
.IG "3 Tbls" "flour"
.IG "\(12 tsp" "ground cinnamon"
.IG "1" "egg"
.IG "1 cup" "heavy (whipping) cream" "225 ml"
.IG "1 tsp" "vanilla extract"
.PH
.SK 1
In a food processor bowl, mix the first 6 streusel ingredients. Add the
butter and process until the mixture is crumbly; it should still have a dry
look to it -- don't over process. Add the nuts then set aside.
.SK 2
Preheat oven to
.TE 350 180 .
.SK 3
Peel, core and thinly slice apples; there should be 4 cups. Place apples in
the pie shell.
.SK 4
In a small bowl, mix the sugar, flour, and cinnamon. Beat the egg in a medium
bowl, and add the cream and vanilla. Add the sugar mixture to the egg mixture
and blend. Pour over the apples.
.SK 5
Bake for 1 hour in the lower one-third of the oven.
.SK 6
After 20 minutes, sprinkle streusel over the top and continue baking
approximately 40 minutes longer, or until the top puffs and is golden brown.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
Jan Moore
[e-mail]


.RH REC.FOOD.RECIPES-#177 WHITE-CHILI SP "3 Sep 91" 1991
.RZ "WHITE CHILE" "A soup/stew type dish"
.KY CHICKEN
From the Washington Post, which reprinted it from the cookbook \fIThe Food
Pharmacy Guide to Good Eating\fR by Jean Carper.
.IH "Serves 6"
.IG "5-6 cups" "canned white beans with liquid" "650-750 ml"
.IG "1-2 cups" "chicken broth" "125-250 ml"
.IG "1 Tbsp" "minced garlic"
.IG "2 cups" "chopped onions"
.IG "1 Tbsp" "olive oil" "15 ml"
.IG "4 oz can" "chopped green chilies" "100 g can"
.IG "1" "poblano chili,"
seeded and chopped
.IG "2 tsp" "ground cumin"
.IG "2 tsp" "dried oregano"
.IG "\(14 tsp" "ground cloves"
.IG "\(14 tsp" "cayenne pepper"
.IG "dash" "hot pepper sauce"
.IG "4 cups" "chicken breast meat,"
poached, skinless and cubed
.IG "" "grated cheese, chopped scallions or salsa,"
for garnish
.PH
.SK 1
In a
.AB "4 quart" "3 \(12 l"
casserole combine the drained beans with the chicken broth.
.SK 2
In a small saucepan, saute the garlic and onions in the oil until translucent
and soft. Add the chilies and seasonings and mix thoroughly. Add the
onion-chili mixture to the beans.
.SK 3
Add the chicken cubes and cook over low heat for about 5 minutes or until the
chicken is heated through. Add more chicken broth if needed and heat through.
.SK 4
Serve with a compatible mixture of some of the suggested garnishes.
.SH "Nutritional information (per serving)"
367 calories, 38 gm protein, 39 gm carbohydrate, 6 gm fat, 1 gm saturated fat,
64 mg cholesterol, 275 mg sodium.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins.
.I Precision:
measure ingredients.
.WR
Kirk Pearson
uunet!telenet!kpearson or [e-mail]


.RH REC.FOOD.RECIPES-#177 TORTILLINI-SAL SLl "3 Sep 91" 1991
.RZ "SPINACH TORTILLINI SALAD"
.KY PARTY
Here's another party recipe.
.IH
.IG "20 oz" "green spinach tortillini with Ricotta cheese filling"
.IG "1 pt" "sour cream" "450 ml"
.IG "1" "cucumber,"
peeled, seeded, and chopped
.IG "2 Tbls" "crushed garlic"
.IG "" "cream"
.PH
.SK 1
Just mix' em all together, and vary the garlic to taste.
.NX
This dish is better if it sits in the icebox for a day and lets the garlic
blend in, so this is a great \fIahead of time\fR recipe. One thing to be aware
of is that the pasta continues to draw moisture out of the sour cream, so keep
turning it with a wooden spoon every once in a while and add some cream to
keep the consistency light.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins. + refrigerating time.
.I Precision:
approximate measurements.
.WR
Michael Rivero
[e-mail]


.RH REC.FOOD.RECIPES-#177 ELECTR-WIGGLER A "3 Sep 91" 1991
.RZ "ELECTRIC WIGGLERS"
.KY PARTY
Here is a good recipe that showed up for my party.
.IH
.IG "1 large pkg" "lime jello"
.IG "1 small pkg" "lime jello"
.IG "1 pkt" "Knox unflavored geletine"
.IG "2 \(12 cups" "water" "560 ml"
.IG "1 cup" "vodka"
.IG "\(12 cup" "Midori liquer" "110 ml"
.PH
.SK 1
Mix the jello and Knox into the water. Make sure the water is just below
boiling to dissolve everything. It helps if you use a warmed mixing bowl to
keep the jello from starting to congeal on the sides too soon. Because of the
high jello/gelatine to water ration, there is a tendancy for the mix to start
to set too soon.
.SK 2
Keep stirring for 2-3 minutes until the mix has cooled down to near room
temperature, then add the vodka and Midori. If you add the vodka and Midori
too soon, the hot jello mix will drive off the alcohol.
.SK 3
Pour into a
.AB "9x13 in" "23x33 cm"
non-stick pan and refridgerate. After it hardens, cut into small squares about
.AB "1 \(12 in" "3 \(12 cm"
on a side (use non-metal knife and spatula), and place in a bowl with some
crushed ice.
.NX
These can be made in advance and keep well. They were the hit of the party!
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 mins. + cooling time.
.I Precision:
measure ingredients.
.WR
Michael Rivero
[e-mail]


.RH REC.FOOD.RECIPES-#177 BBQ-HAMBURGER M "3 Sep 91" 1991
.RZ "CAJUN STYLE BARBECUED HAMBURGERS"
.KY CAJUN BEEF BBQ
I usually ad lib this as I do it, so I don't normally measure stuff. I called
it \fIcajun style\fR because it's usually prepared by a cajun -- \fBME!\fR
Actually, most of the condiments and seasonings can be considered optional if
you don't like them. You should adjust the recipe to suit your tastes. You
may enjoy them more the 2nd. time.
.IH
.IG "~2 lbs" "lean ground beef" "~1 kg"
.IG "2" "eggs"
.IG "1 cup" "bread crumbs" "100 g"
(helps hold patties together on the grill)
.IG "1 Tbls" "Worcestershire sauce" "15 ml"
.IG "1 Tbls" "A1 Steak Sauce" "15 ml"
.IG "\(12 cup" "Jack Miller's BBQ Sauce" "110 ml"
-- actually this is only available in South Louisiana! So, use your favorite
or omit and increase the A1 and Worcestershire
.IG "\(34 Tbls" "salt"
.IG "1 Tbls" "cayenne pepper"
.IG "1 tsp" "garlic powder"
.IG "1" "bell pepper"
(liquify in food processor)
.IG "\(14 cup" "parsley"
(finely chopped)
.PH
.SK 1
Just mix all these ingredients thoroughly in a large bowl. Form into patties
of whatever size you like.
.SK 2
If you let these sit in the refrigerator for about an hour before grilling
them, they will hold together nicely. Otherwise, after placing them on the
grill, do not turn them until the underside is done. This will ensure that the
pattie doesn't break when you turn it to the other side.
.NX
No need to baste the burgers with sauce during cooking unless you really want
to!
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins. preparation + 1 hour cooling + cooking time.
.I Precision:
approximate measurements.
.WR
Karl Zerangue
[e-mail]


.RH REC.FOOD.RECIPES-#177 PIE-CRUST-EASY OV "5 Sep 91" 1991
.RZ "WORLD'S EASIEST PIE CRUST"
[e-mail] (astels) writes:
.PP
.RS
\fII'm looking for a really good pastry recipe that doesn't use eggs or dairy
products. I tried one from "Fanny Farmers" last weekend and it turned out
crummy. I would prefer one that uses at least half whole wheat flour if
possible.\fR
.RE
.PP
Here it is - good AND easy.
.IH
.IG "1 \(12 cups" "flour" "240 g"
(see note below)
.IG "\(12 tsp" "salt"
.IG "2 Tbls" "sugar"
.IG "\(12 cup" "oil" "110 ml"
.IG "2 Tbls" "soymilk" "30 ml"
(or milk or water)
.PH
.SK 1
Mix dry ingredients.
.SK 2
Add liquids and mix with a fork.
.SK 3
Pat into
.AB "9 inch" "23 cm"
pan with fingers.
.SK 4
If pre-baked crust is needed, bake at
.TE 425 220 ,
for 10-12 minutes.
.NX
You can use white flour or whole wheat pastry flour, or any combination
thereof. Supermarket whole wheat flours such as Gold Medal also work pretty
well. I don't recommend using stone ground bread type whole wheat flour.
.PP
Also, I know that the sugar may be offensive to some, but it seems to be
important for the texture of this crust - I've tried reducing it, but it
didn't turn out as well.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Brett Garrett
[e-mail]


.RH REC.FOOD.RECIPES-#177 CRAB-CAKES-2 M "5 Sep 91" 1991
.RZ "DEAN FEARING'S CRAB CAKES" "Pan-fried crab cakes in bell pepper butter sauce"
.KY FISH
The recipe was published in New York Times some years back. Southwest Tastes
- Ellen Brown ed., HP Books, ISBN 0-89586-578-5.
.IH
.IG "1 extra large" "egg,"
beaten
.IG "1 Tbls" "mayonnaise" "15 ml"
.IG "\(14 tsp" "curry powder"
.IG "3-4 drops" "hot pepper sauce"
.IG "1 tsp" "Worcestershire sauce"
.IG "1 Tbls" "lemon juice" "15 ml"
.IG "1/8 tsp" "ground cloves"
.IG "1/8 tsp" "cayenne pepper"
.IG "\(12 tsp" "paprika"
.IG "\(14 tsp" "dry mustard"
.IG "" "salt & pepper"
.IG "1 lb" "fresh lump crabmeat" "450 g"
.IG "3-5 Tbls" "bread crumbs"
.IG "4-6 Tbls" "corn or peanut oil" "70-100 ml"
.PH
.SK 1
Combine egg, mayo, seasoning.
.SK 2
Add crabmeat and enough breadcrumbs to absorb excess moisture (it is important
not to add too much). Stir carefully to blend. Mixture should be firm to hold
together.
.SK 3
Form 6 patties and place on wax-paper, uncovered, for 15-20 minutes to dry
slightly.
.SK 4
Heat oil in large skillet and saute over medium heat until golden brown. Turn
and brown on second side. Serve with sauce.
.SH "Bell Pepper Butter Sauce"
.IH
.IG "\(14" "red bell pepper"
.IG "\(14" "yellow bell pepper"
.IG "\(12" "jalapeno pepper"
.IG "1 cup" "cold unsalted butter," "225 g"
diced
.IG "\(12 cup" "chopped fresh mushrooms"
.IG "2" "shallots,"
chopped
.IG "1 sprig" "fresh thyme"
.IG "\(14 cup" "dry white wine" "55 ml"
.IG "\(14 cup" "white wine vinegar" "55 ml"
.IG "\(12 cup" "chicken stock" "110 ml"
.IG "\(14 cup" "lemon juice" "55 ml"
.IG "\(14 cup" "heavy cream" "55 ml"
.IG "" "fresh lemon juice"
.IG "" "salt & pepper"
.SK 1
Place seeded, deveined pepper sections under the broiler until charred black.
Discard skin. Dice pepper small and set aside.
.SK 2
Heat
.AB "1 Tbls" "15 g"
butter over medium heat. Saute mushrooms, shallots and thyme for about 2 mins.
.SK 3
Add wine, vinegar and stock, cook over high heat until liquids reduce by \(12.
Approx. 10 mins.
.SK 4
Add cream, reduce again by \(12. Approx. 5 mins.
.SK 5
Over low heat, whisk in rest of butter, piece by piece, to make emulsion.
.SK 6
Strain & season sauce to taste with lemon juice, salt & pepper. Fold in diced
pepper. Serve warm.
.SH RATING
.I Difficulty:
moderate.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Siddharth Dasgupta
[e-mail]