Shareware 1 2 the Maxx/sw_1.zip/sw_1/DBASE/REC200_1.ZIP/DIGST197.REC

Text File | 1991-11-26 | 12KB | 388 lines

Rec.Food.Recipes Digest #197
Fri 15 Nov 1991

M:     Broccoli Beef (Douglas P Brownfield)
M:     Hawaiian Chicken (Cathy Burnett)
SL:    Hot Bacon Dressing and Flaming Salad (Kirby)
M:     Chicken Cordon Bleu with Golden Cream Sauce (RXKY)
Ool:   Japanese Deep Fried Potato Cakes (Ross Clement)
SPVl:  Potato Cheese Soup (Peter Marshall)
SP:    Slovak Sauerkraut Soup (warren)
Dol:   German Apple Pancake (thompson)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#197 BROCCOLI-BEEF M "12 Nov 91" 1991
.RZ "BROCCOLI BEEF"
.KY BEEF
This is pretty easy and fast.
.IH
.IG "\(14 cup" "peanut oil" "55 ml"
.IG "1 \(12 lb" "sirloin" "2/3 kg"
(cut into thin
.AB "\(14 inch" "\(12 cm"strips)
.IG "\(12 tsp" "chopped garlic"
.IG "\(14 tsp" "fresh grated ginger"
.IG "2-3 cups" "fresh broccoli"
(cut stems from heads & chop into
.AB "\(12 inch" "1 cm"
sections)
.IG "1 cup" "fresh sliced onions"
(sliced
.AB "\(14 inch" "\(12 cm"
strips or rings) optional
.IG "1/3 cup" "oyster sauce" "75 ml"
(available at Asian mkts and larger groceries)
.IG "\(12 cup" "chicken broth" "110 ml"
.IG "1-2 Tbls" "water/cornstarch mixture"
(to thicken) optional
.PH
.SK 1
Stir fry meat, garlic and ginger in peanut oil lust until browned.
.SK 2
Remove from oil with straining spoon then add broccoli and onions. You'll want
to cook the broccoli until it just begins to get tender (bright green).
.SK 3
Add oyster sauce, broth (and thickening). Add the beef and heat until hot.
.NX
I've estimated the amount of ingredients I use (particularly the oyster sauce)
because I generally just look and \fIknow\fR so you might want to experiment
to reach your own personal preference.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Doug P Brownfield
[e-mail]


.RH REC.FOOD.RECIPES-#197 CHICKEN-HAWAII M "13 Nov 91" 1991
.RZ "HAWAIIAN CHICKEN"
.KY CHICKEN BARBEQUE
This recipe is from the Steak and Ale restaurant (also known as The Jolly Ox
in some areas).
.IH
.IG "" "chicken breasts,"
boneless and skinless
.IG "1 cup" "pineapple juice" "225 ml"
.IG "\(12 cup" "sugar" "100 g"
.IG "\(14 cup" "sherry" "55 ml"
.IG "\(14 cup" "soy sauce" "55 ml"
.IG "1 clove" "garlic,"
minced
.PH
.SK 1
Mix together. Marinate chicken breasts for at least 4 hours, preferably
overnight.
.SK 2
Grill on a BBQ or broil, basting with the marinade, until done.
.SH RATING
.I Difficulty:
very easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Cathy Burnett
[e-mail]


.RH REC.FOOD.RECIPES-#197 HOTBACON-DRESS SL "13 Nov 91" 1991
.RZ "HOT BACON DRESSING & FLAMING SALAD"
.KY PORK
This is off the top of my head so...
.IH "makes ~\(12 gal" "makes ~1 2/3 l"
.IG "2 cups" "tarragon vinegar" "450 ml"
.IG "3 cups" "bacon grease" "2/3 l"
.IG "1 cup" "lemon juice" "225 ml"
.IG "1 lb" "sugar" "450 g"
.IG "1 cup" "white wine" "225 ml"
.IG "2 oz" "corn starch" "50 g"
.IG "2 oz" "pesto" "50 g"
.IG "\(34 lb" "chopped crisp bacon" "1/3 kg"
.PH
.SK 1
Combine the vinegar, bacon drippings, lemon juice and sugar in a sauce pot and
bring to a strong boil.
.SK 2
Dissolve the corn starch in the wine, then add to the boiling mixture.
.SK 3
Throw in the bacon pieces and the pesto \fBAFTER\fR the dressing has cooled
completely. Chilled this should last a number of weeks.
.NX
At the Italian restaurant where I learned this recipe we didn't put the
bacon or pesto in until the time of preperation.
.SH "Flaming Spinach Salad"
Heat an amount of the dressing in a pan. Pour 151 rum on the spinach leaves
and light. Extinguish the flames with the warmed dressing.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Kirby
[e-mail]


.RH REC.FOOD.RECIPES-#197 CHICK-CORDON-3 M "13 Nov 91" 1991
.RZ "CHICKEN CORDON BLEU WITH GOLDEN CREAM SAUCE"
.KY CHICKEN
Reprinted from the \fIGreat American Brand Name Cookbook\fR from Publications
International, Inc., which is full of recipes like this one which use brand
name ingredients. Kind of annoying at times because in most cases, another
brand will do just fine. But they're all fairly simple to make.
.IH "makes ~6 servings"
.IG "~2 \(12 lb" "whole boneless chicken breasts," "~1 kg"
halved and lightly pounded
.IG "6 slices" "swiss cheese"
.IG "6 slices" "cooked ham"
.IG "2 Tbls" "butter or margarine" "25 g"
.IG "\(14 tsp" "ground nutmeg"
.IG "1/8 tsp" "pepper"
.IG "1 envelope" "Lipton Golden Onion Recipe Soup Mix"
.IG "1 pt" "light cream or half-and-half" "450 ml"
.IG "\(14 cup" "water" "55 ml"
.IG "" "hot cooked noodles"
.PH
.SK 1
Top each chicken breast half with a slice of cheese and ham; roll up and
secure with wooden toothpicks.
.SK 2
In large skillet, melt butter and brown chicken over medium heat; drain. Add
nutmeg and pepper, then golden onion recipe soup mix blended with cream and
water. Bring just to the boiling point, then simmer covered, basting
occasionally, for 20 minutes or until chicken is done. To serve, arrange
chicken and sauce over hot noodles.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Roland J. Couture
[e-mail]


.RH REC.FOOD.RECIPES-#197 POTATO-CAKES Ool "15 Nov 91" 1991
.RZ "JAPANESE DEEP FRIED POTATO CAKES" "Cheap potato based recipe"
.KY JAPANESE
From \fIKyou no okazu kiso to kotsu\fR, published by Dainihon insatsu
kabushiki gaisha. Translated by me.
.IH "884 Kcalorie"
.IG "2 lb" "potatoes" "1 kg"
.IG "1 \(12 tsp" "salt"
.IG "2 Tbls" "butter" "25 g"
.IG "5 oz" "onion," "150 g"
finely chopped
.IG "5 oz" "mince" "150 g"
.IG "" "pepper"
.IG "" "oil"
.IG ""flour"
.IG "1" "egg"
.IG "" "breadcrumbs"
.IG "" "cooking oil"
.PH
.SK 1
Wash and peel the potatoes, and cut into quarters. Boil in salted water
(\(12 tsp salt) until soft, remove water, apply a small amount of heat to the
pot to remove remaining water, mash while still hot and keep warm.
.SK 2
Melt butter in pan, add onion, and fry until transparant. Add mince and fry
until browned and it seperates into little pieces. Add 1/3 tsp salt and
pepper.
.SK 3
Add mince/onion mixture to potatoes and mix. Add 2/3 tsp salt, and put into an
oiled \fIbat\fR (a shallow, square tray) while still hot. Cut into 8 or so
equal squarish portions about
.AB "2 \(12 x 3 x \(14 inch" "6 x 8 x \(12 cm" .
Oil hands and round the corners off until a smooth oval shape (still about
the same thickness) is obtained. (All this must be done while the potato is
still hot).
.SK 4
Flour, egg and breadcrumb the cakes. Deep fry in oil
.TE (335 (170 )
until well browned. Serve with salad - suggestions include cabbage,
carrot, lemon salad, and natto + wakame (seaweed) miso soup.
.SH RATING
.I Difficulty:
moderate.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Ross Clement
[e-mail]


.RH REC.FOOD.RECIPES-#197 POTCHEESE-SOUP SPVl "15 Nov 91" 1991
.RZ "POTATO CHEESE SOUP"
Modified from a recipe in \fISimply Vegetarian!\fR from Crystal Clarity,
Publishers, p.26).
.PP
A thick, very filling and satisfying soup. Easy to prepare: It takes me about
70 minutes from peeling to washup. (The book claims 35!!).
.IH "serves 6"
.IG "4 cups" "potatoes"
.IG "4 cups" "water" "1 l"
.IG "2 envelopes" "vegetable broth"
(Bovril)
.IG "2 large stalks" "celery"
.IG "1 med" "onion"
.IG "2 Tbls" "butter" "25 g"
.IG "1 Tbls" "dried taragon"
.IG "1 \(12 cups" "milk" "1/3 l"
.IG "1 cup (packed)" "old cheddar cheese," "100 g"
finely grated
.IG "1 tsp" "basil"
.IG "\(12 tsp" "garlic powder"
.IG "\(14 tsp" "black pepper"
.PH
.SK 1
Peel and slice potatoes
.AB "(\(14-\(12 inch" "(\(12-1 cm"
slices). Boil 4 cups (low salt) water and dissolve vegetable broth envelopes
into it. Put the broth and the potatoes into a large saucepan and boil until
tender. This should take 20-22 minutes.
.SK 2
While the potatoes are cooking, finely chop celery and onion. Heat butter in a
frying pan and then add the celery and fry for a minute. Then add the onion
and cook until they are soft: 5-10 minutes.
.SK 3
When the potatoes are done (the pieces will break easily with a spoon), add
the celery and onion from the frying pan to the pot. Stir in taragon. Ladle
about half of the mixture into a blender and puree. Be sure to get lots of
liquid in the first half! Pour the pureed mixture into a measuring cup and
then puree the remainder. Pour the lot back into the saucepan.
.SK 4
Add milk, cheese, basil, garlic powder and pepper. Heat on medium heat for
5-10 minutes, stirring frequently to prevent the cheese from burning to the
bottom. The mixture probably will not boil.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
Peter Marshall
[e-mail]


.RH REC.FOOD.RECIPES-#197 SAUERKRAUTSOUP SP "15 Nov 91" 1991
.RZ "SLOVAK SAUERKRAUT SOUP"
.KY PORK
This is from Narodne Noviny, Josephine Keseg of Schaumburg, Ill (adapted).
.PP
You can use any cooked, smoked sausage. I have made it with cooked, crumbled,
drained ground Jimmy Dean style sausage too.
.IH
.IG "4 \(12 cups" "water" "1 l"
.IG "4 med" "potatoes,"
peeled & cubed
.IG "\(12 tsp" "salt"
.IG "\(12 lb" "smoked sausage links," "225 g"
cut up
.IG "1 med" "onion,"
chopped
.IG "1 clove" "garlic,"
minced
.IG "1 Tbls" "fresh dill,"
finely minced
.br
or
.IG "1 tsp" "dried dillweed"
.IG "\(14 tsp" "caraway seeds"
(or more to taste)
.IG "1 cup" "sour cream" "225 ml"
.IG "1 Tbls" "flour"
.IG "1 lb can" "sauerkraut" "450 g can"
.IG "" "sugar"
.PH
.SK 1
In large kettle bring water, potatoes, and \(12 tsp salt to boiling; cook,
covered, over med. heat till tender.
.SK 2
Add sausage, sauerkraut rinsed very well in cold water, onion, garlic, dill
and caraway. Bring to boil.
.SK 3
In a small bowl mix sour cream and flour. Gradually stir in about
.AB "1 cup" "225 ml"
of the hot mixture; stir all into kettle. Blend well. Heat through, but do not
boil. Season to taste with salt and pepper; add a few tsp of sugar to cut
tartness. (Taste after each tsp of sugar is added. I think I used 5-6 but I'm
not sure).
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Connie
[e-mail]


.RH REC.FOOD.RECIPES-#197 PANCAKES-9 Dol "15 Nov 91" 1991
.RZ "GERMAN APPLE PANCAKES"
.KY GERMAN
This is from Oct 90 Bon Appetit.
.IH "2 servings"
.IG "3 large" "eggs"
.IG "2/3 cup" "half and half" "150 ml"
.IG "\(12 cup" "all purpose flour" "60 g"
.IG "4 Tbls" "unsalted butter," "50 g"
melted
.IG "4 Tbls" "sugar"
.IG "\(34 tsp" "ground cinnamon"
.IG "pinch" "salt"
.PP
.IG "1 large" "green apple,"
peeled, halved, cored
.IG "1 tsp" "powdered sugar"
.PH
.SK 1
\fBSTEEL KNIFE:\fR Place eggs, half and half, flour, half the melted butter,
1 Tbls sugar, \(14 tsp cinnamon and salt in work bowl. Process until mixture is
smooth, scraping down sides of work bowl once, about 20 seconds. (Can be
prepared 1 day ahead. Transfer batter to bowl. Cover and refrigerate. Stir
thoroughly before using).
.SK 2
Preheat oven
.TE 450 230 .
.SK 3
\fBMEDIUM SLICER:\fR Stand apple in feed tube. Slice using medium pressure.
Transfer apple to small bowl.
.SK 4
Brush remaining butter over bottom and sides of
.AB "10 inch" "25 cm"
cast-iron or other ovenproof skillet. Add apple slices. Sprinkle remaining
sugar and cinnamon over apples. Cook over medium-high heat until slices are
just tender, stirring occasionally to prevent burning or sticking, about 6
minutes.
.SK 5
Pour batter over apples. Place skillet in oven and bake until pancake is
puffed and deep brown, about 15 minutes. Remove hot skillet from oven. Cut
around pancake. Invert onto platter. Sift powered sugar over and serve.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
maggie
[e-mail]