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Rec.Food.Recipes Digest #185
Tue 01 Oct 1991
Dol: Arroz Dulce and Natillas (Sue A. Medeiros)
Col: Apple Cake (Sheryl Price)
Ml: Chile con Queso (burdick)
Col: Good Cookies (Sheryl Price)
Col: Pumpkin Pie Squares (Sheryl Price)
Dl: Lush Dessert (Sheryl Price)
Co: Banana Oatmeal Cookies (Sheryl Price)
OV: Frosting (Sally Moore)
M: Pulled Pork (or beef) Barbecue (Peter Sarrett)
----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#185 ARROZ-DULCE Dol "30 Sep 91" 1991
.RZ "ARROZ DULCE AND NATILLAS" "Rice pudding and soft custard"
.KY MEXICAN
These recipes appear in a booklet of New Mexican food recipes put out by our
local power company (and I do mean POWER).
.SH "Arroz Dulce (Rice Pudding)"
.IH "(10-12 servings)
.IG "1 cup" "rice" "200 g"
.IG "2 cups" "water" "450 ml"
.IG "1 tsp" "salt"
.IG "2 cups" "evaporated milk" "450 ml"
.IG "\(34 cups" "sugar" "150 g"
.IG "1 cup" "raisins" "160 g"
.IG "3" "eggs,"
separated
.IG "\(34 tsp" "vanilla"
.IG "\(14 tsp" "cinnamon"
.IG "\(14 tsp" "nutmeg"
.PH
.SK 1
Combine the rice, water, and salt in a large saucepan. Bring the water to a
boil at high heat. Cover saucepan.
.SK 2
Reduce heat to low and continue to cook for 12-15 minutes, or until the water
is absorbed.
.SK 3
Combine milk, sugar and egg yolks and add to rice. Add raisins, vanilla, and
cinnamon and simmer for 5 minutes. Remove from heat.
.SK 4
Beat the egg whites until stiff and fold into the rice. Chill and garnish
with nutmeg before serving.
.SH RATING
.I Difficulty:
easy.
.I Time:
25 mins.
.I Precision:
measure ingredients.
.SH "Natillas (Soft Custard)"
.IH "(6-8 servings)
.IG "4" "eggs,"
separated
.IG "\(14 cup" "flour" "55 g"
.IG "4 cups" "milk" "900 ml"
.IG "\(34 cup" "sugar" "150 g"
.IG "1/8 tsp" "salt"
.IG "" "nutmeg"
.IG "" "cinnamon"
.PH
.SK 1
Place egg yolks, flour and
.AB "1 cup" "225 ml"
of milk in a small mixing bowl. Stir to make a smooth paste. Set aside.
.SK 2
Place the remaining milk, sugar, and salt in a medium-size saucepan and scald
at medium heat.
.SK 3
Add the egg mixture to the scalded milk and continue to cook at medium heat
until a soft custard consistency is reached. Remove custard from heat and
allow to cool to room temperature.
.SK 4
Beat the egg whites in a medium-size mixing bowl until they are stiff, but not
dry. Fold the egg whites into the custard, chill and garnish with nutmeg and
cinnamon before serving.
.SH RATING
.I Difficulty:
easy.
.I Time:
30-45 mins.
.I Precision:
measure ingredients.
.WR
Sue A. Medeiros
edsr!sam@uunet.uu.net
.RH REC.FOOD.RECIPES-#185 APPLE-CAKE-3 Col "30 Sep 91" 1991
.RZ "APPLE CAKE"
.IH "(Serves 12)"
.IG "1 cup" "white sugar" "200 g"
.IG "1 cup" "brown sugar" "225 g"
.IG "2 cups" "flour" "250 g"
.IG "dash" "salt"
.IG "4 cups" "apples,"
dices
.IG "2 tsp" "soda"
.IG "2 tsp" "cinnamon"
.IG "2" "eggs"
.IG "\(12 cup" "oil" "110 ml"
.IG "1 cup" "nuts"
.IH "Frosting:"
.IG "8 oz pkg" "cream cheese"
.IG "3 Tbls" "butter" "35 g"
.IG "1 \(12 cup" "powdered sugar" "125 g"
.IG "1 tsp" "vanilla"
.PH
.SK 1
Combine all ingredients, except apples and nuts. (Mixture will be stiff).
.SK 2
Add apples and nuts. Spread in a
.AB "9x13 inch" "23x33 cm"
cake pan. Bake at
.TE 350 180
for 35-45 minutes.
.SK 3
Mix frosting ingredients together and beat until fluffy. Spread on cake
before completely cooled.
.NX
Can be frozen.
.PP
Also good by using cool whip or by not frosting.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour + cooling time.
.I Precision:
measure ingredients.
.WR
Sheryl Price
sp3m+@andrew.cmu.edu
.RH REC.FOOD.RECIPES-#185 CHILI18 Ml "30 Sep 91" 1991
.RZ "CHILE CON QUESO"
.KY MEXICAN
From \fIGreat Chefs Of The South West\fR (out of print).
.NX
.SK 1
Chile Con Queso (this version) is akin to Nachos with cheese.
.SK 2
Coat hands with olive oil and/or use gloves to chop/seed chiles ... avoid the
capsicum in the eye rub disaster!
.SK 3
This recipe makes enough to serve four to eight people; it can be cut in half
with no adverse effects.
.SK 4
On a heat scale of 1 to 10, I'd give it a 6 or 7 (self proclaimed \fI"I don't
like hot food"\fR people have told me that they really like this recipe).
.SK 5
Substitute champagne for the white wine ... its much better and a split of
champagne is just the right amount.
.SK 6
Recommend using non-stick cook-ware, and plastic-ware (for storing and
re-heating) ... this stuff is tough to clean up!!!!!
.SK 7
This recipe can be prepared in advance and stored frozen. Thaw and re-heat in
double boiler or microwave oven.
.IH
.IG "2 Tbls" "olive oil" "30 ml"
.IG "2 large" "tomatoes,"
diced
.IG "1 large" "onion,"
diced
.IG "8-16" "Jalapeno chiles,"
seeded and chopped
.IG "1 or 2" "Serrano chiles,"
seeded and chopped (optional)
.IG "6 cloves" "garlic,"
peeled and minced
.IG "" "salt and pepper,"
to taste
.IG "1 cup" "dry white wine" "225 ml"
(substitution: champagne)
.IG "8 oz" "Monterey Jack cheese" "225 g"
.IG "8 oz" "sharp cheddar cheese" "225 g"
.PH
.SK 1
Heat olive oil in a large skillet. Add onion, garlic, chiles, and tomatoes.
Sprinkle with salt and pepper; saute over medium heat until onions are soft
and translucent (approximately 5-7 minutes).
.SK 2
Add wine and reduce, slightly. Reduce heat, add cheese, and stir mixture
until cheese is completely melted.
.SK 3
Warm tortilla chips in oven (microwave or conventional). Spoon chile con
queso mixture over chips and serve, immediately.
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 mins.
.I Precision:
measure ingredients.
.WR
burdick@zeppo.crd.ge.com
.RH REC.FOOD.RECIPES-#185 COOKIES-GOOD Col "30 Sep 91" 1991
.RZ "GOOD COOKIES"
.IH
.IG "1 cup" "Bisquick"
.IG "1" "egg"
.IG "1 pkg" "instant lemon pudding"
.IG "\(12 cup" "oil" "110 ml"
.PH
.SK 1
Mix together. Let stand awhile.
.SK 2
Make into balls, flatten with glass. Bake at
.TE 350 180
for 10 minutes.
.SH RATING
.I Difficulty:
very easy.
.I Time:
20 mins.
.I Precision:
measure ingredients.
.WR
Sheryl Price
sp3m+@andrew.cmu.edu
.RH REC.FOOD.RECIPES-#185 PUMPKIN-PIE-4 Col "30 Sep 91" 1991
.RZ "PUMPKIN PIE SQUARES"
.IH "(makes 24)"
.IG "1 cup" "sifted flour" "125 g"
.IG "\(12 cup" "quick-cooking rolled oats" "40 g"
.IG "\(12 cup" "brown sugar," "100 g"
packed
.IG "\(12 cup" "butter" "100 g"
.IG "1 lb can" "pumpkin" "450 g can"
.IG "13 \(12 fl oz can" "evaporated milk" "400 ml"
.IG "\(12 tsp" "salt"
.IG "1 tsp" "cinnamon"
.IG "\(12 cup" "chopped pecans" "60 g"
.IG "\(12 cup" "brown sugar," "100 g"
packed
.IG "2" 2eggs"
.IG "\(14 tsp" "cloves"
.IG "\(34 cup" "sugar" "150 g"
.IG "\(12 tsp" "ginger"
.IG "2 Tbls" "butter" "25 g"
.PH
.SK 1
Combine flour, rolled oats,
.AB "\(12 cup" "100 g"
brown sugar and
.AB "\(12 cup" "100 g"
butter in bowl. Mix till crumbly with mixer on low speed.
.SK 2
Press into ungreased
.AB "9x13 inch" "23x33 cm"
pan. Bake at
.TE 350 180
for 15 minutes.
.SK 3
Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in bowl, beat
well.
.SK 4
Pour over crust. Bake at
.TE 350 180
for 20 minutes.
.SK 5
Combine pecans,
.AB "\(12 cup" "100 g"
brown sugar and
.AB "2 Tbls" "25 g"
butter and sprinkle over pumpkin filling. Return to oven and bake for 15-20
minutes or until filling is set. Cool in pan and cut into
.AB "2 inch" "5 cm"
squares.
.SH RATING
.I Difficulty:
moderate.
.I Time:
70 mins + cooling time.
.I Precision:
measure ingredients.
.WR
Sheryl Price
sp3m+@andrew.cmu.edu
.RH REC.FOOD.RECIPES-#185 LUSH-DESSERT Dl "30 Sep 91" 1991
.RZ "LUSH DESSERT"
.IH
.IG "4 oz" "soft oleo" "100 g"
.IG "1 cup" "flour" "125 g"
.IG "1 cup" "chopped pecans" "125 g"
.IG "1 cup" "sugar" "200 g"
.IG "8 oz" "cream cheese" "225 g"
.IG "1 large tub" "cool whip"
.IG "1 pkg" "instant vanilla pudding"
.IG "1 pkg" "instant french vanilla pudding"
.IG "3 cups" "milk" "2/3 l"
.PH
.SK 1
Combine oleo, flour and chopped pecans. Put in a
.AB "9x13 inch" "23x33 cm"
pan and bake at
.TE 350 180
for 15 minutes or less. Let cool.
.SK 2
Combine sugar, cream cheese and \(12 tub cool whip. Spread over cooled crust.
.SK 3
Mix vanilla pudding, french vanilla pudding and milk. Beat until thick and
spread over cheese layer.
.SK 4
Put remaining cool whip on top and sprinkle with nuts (if desired). Keep
refrigerated.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins + cooling time.
.I Precision:
measure ingredients.
.WR
Sheryl Price
sp3m+@andrew.cmu.edu
.RH REC.FOOD.RECIPES-#185 COOKIES-BANANA Co "30 Sep 91" 1991
.RZ "BANANA OATMAEL COOKIES"
.IH
.IG "1 \(12 cups" "sifted flour" "185 g"
.IG "1 cup" "sugar" "200 g"
.IG "\(12 tsp" "soda"
.IG "1 tsp" "salt"
.IG "\(14 tsp" "nutmeg"
.IG "\(34 tsp" "cinnamon"
.IG "\(34 cup" "shortening"
.IG "1" "egg,"
well beaten
.IG "1 cup" "mashed bananas"
.IG "1 \(34 cups" "quick oats" "150 g"
.IG "\(12 cup" "chopped nuts" "60 g"
.PH
.SK 1
Sift together flour, soda, sugar, salt, nutmeg and cinnamon. Cut in
shortening.
.SK 2
Add egg, banana, oats and nuts. Beat until well blended.
.SK 3
Drop by teaspoons
.AB "1 \(12 inches" "4 cm"
apart on cookie sheets. Bake in hot oven at
.TE 400 200
for 15 minutes or until done. Remove immediately.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Sheryl Price
sp3m+@andrew.cmu.edu
.RH REC.FOOD.RECIPES-#185 FROSTING OV "1 Oct 91" 1991
.RZ "FROSTING"
I used to decorate cakes professionally, and use a shortening/sugar recipe
which actually tastes pretty good. It makes nice crisp decorations too.
.IH
.IG "1 cup" "shortening"
(crisco)
.IG "2 lb bag" "powdered sugar" "900 g bag"
(it can't have any dextrose!!!)
.IG "1 tsp" "vanilla flavour"
(clear or brown)
.IG "1 tsp" "butter flavour"
(McCormick makes a good one)
.IG "\(12 tsp" "almond flavour"
(ah, yum)
.PH
.SK 1
Put vanilla, butter and almomnd flavourings in a liquid measuring cup and add
enough water to make the level equal to
.AB "\(12 cup" "110 ml" .
.SK 2
Mix all ingredients together (including liquid).
.NX
If you'd like to substitute butter or margarine for the shortening, you'll
just have to add a tad more sugar to hold it together.
.PP
Another suggestion is to add a tablespoon or two of powdered whipped cream to
help add crispness in humid weather.
.PP
This stuff keeps well either on the shelf in a covered container, or in the
fridge. Shelf life (I've had luck with) is about 4-5 months. However, if you
use butter, don't store on shelf (I \fBknow\R you probably knew this...just
threw it in as a standard disclaimer).
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
measure ingredients.
.WR
Sally Moore
moore@oracorp.com
.RH REC.FOOD.RECIPES-#185 PULLED-PORK M "1 Oct 91" 1991
.RZ "PULLED PORK/BEEF BARBECUE" "Pulled pork (or beef)"
.KY BEEF PORK BARBECUE
Serves 8-10.
.IH "Dry Rub (optional)"
.IG "1 Tbls" "sugar"
.IG "1 Tbls" "salt"
.IG "1 Tbls" "brown sugar"
.IG "1 Tbls" "ground cumin"
.IG "1 Tbls" "chili powder"
.IG "1 Tbls" "freshly cracked black pepper"
.IG "\(12 Tbls" "cayenne pepper"
.IG "2 Tbls" "paprika"
.IH "Meat"
.IG "4 lb" "pork shoulder or pork butt roast" "1 \(34 kg"
.br
\fIOR\fR
.IG "4 lb" "beef brisket or beef chuck roast" "1 \(34 kg"
.IG "3 \(12 oz bottle" "liquid smoke" "110 ml bottle"
.IH "Sauce"
.IG "2 cups" "chopped onions"
.IG "\(14 cup" "cider vinegar" "55 ml"
.IG "\(14 cup" "dark brown sugar," "50 g"
packed
.IG "2 Tbls" "spicy brown mustard" "30 ml"
.IG "1 Tbls" "dark molasses" "15 ml"
.IG "\(14 tsp" "cayenne pepper"
.IG "\(14 tsp" "liquid hot pepper sauce"
.IG "3 Tbls" "Worchestershire sauce" "50 ml"
.IG "1 cup" "ketchup" "225 ml"
.IG "\(12 cup" "chili sauce" "110 ml"
(ketchup type)
.IG "\(12" "lemon,"
sliced
.IG "1 Tbls" "salt"
.IG "\(14 tsp" "black pepper"
.PH
.SK 1
Preheat oven to
.TE 325 160 .
.SK 2
Combine dry rub ingredients in bowl. Rub meat with mixture, coating all
surfaces.
.SK 3
Put meat on a rack in a roasting pan, fat side up, and pour the liquid smoke
around it. Seal pan with foil and place in oven. Roast for 4 hours or until
very tender, turning once. Uncover meat for the last 30 minutes to brown.
.SK 4
Remove meat from the oven and let it cool. Wrap it in plastic and
refrigerate. Pour the pan juices and fat into a glass jar or bowl, cover and
refrigerate.
.SK 5
The next day, remove meat from fridge and trim away any extra fat. Pull meat
into small shreds. Remove hardened fat from pan juices.
.SK 6
In a large pot, melt 3 Tbls of the hardened fat over medium heat, add the
onions and saute until tender. Add all the remaining ingredients and
.AB "1 cup" "225 ml"
of the pan juices. Stir well and simmer for 20 minutes over low heat.
.SK 7
Add the \fIpulled\fR meat to the sauce and simmer very slowly, uncovered, for
1 hour, stirring frequently. Add more pan juices, or water, if necessary, to
keep the meat moist.
.SH RATING
.I Difficulty:
moderate.
.I Time:
Day 1: 4 \(12 hours. Day 2: 1 hour 40 mins.
.I Precision:
measure ingredients.
.WR
Peter Sarrett
nitecrew@u.washington.edu