Floppyshop 2/Floppyshop - 2.zip/Floppyshop - 2.iso/diskmags/3565-4.665/dmg-3759/recipe1.txt

Text File | 1987-04-21 | 573KB | 19,916 lines

 REC.FOOD.RECIPES-#101 BBQ-SAUCE-3 S 18 Mar 91 1991
 BARBECUE SPARERIB SAUCE
 BARBECUE
I happened to get this barbecue sparerib sauce this morning from a friend who
just raves about it.

 1 1/2 cups ketchup 1/3 l
 3 Tbls vinegar 50 ml
(wine or white)
 3 Tbls sugar
 3 Tbls Worcester sauce 50 ml
 1 1/2 tsp salt
to taste
 1/4-1/2 tsp pepper
to taste

.
Cook for approximately 5 minutes (till sugar is dissolved....)

I have never tried this recipe, if you do, let me know how it is???
 RATING
Difficulty:
very easy.
Time:
10 mins.
Precision:
approximate measurements.

[e-mail]


 REC.FOOD.RECIPES-#101 PICKLED-EGGS Oo 19 Mar 91 1991
 PENNSYLVANIA DUTCH PICKLED EGGS
 DUTCH
Easter is fast approaching and so I thought I would share a traditional
Easter treat (at least in my family it is traditional). It will surprise any
friend, coworker or member of the family you spring it on.

 4 cups white vinegar 900 ml
 2 cups sugar 400 g
 2 Tbls pickling spice
 2 tsp salt
 2 bay leaves
 2 dozen hard-boiled eggs
(shelled)
 2 large cans baby beets
(beetroot) drained

.
In medium saucepan over high heat, heat the vinegar, sugar, spice salt
and bay leaves to boiling.
.
Remove from heat; add eggs and beets.
.
When cool, place in a container and refrigerate.

The eggs will stay edible for a couple of weeks but they will start to get
rubbery. I love the sight of someone staring at their first red egg.
 RATING
Difficulty:
very easy.
Time:
10 mins. + cooling time.
Precision:
approximate measurements.

Lynn Alford
[e-mail]


 REC.FOOD.RECIPES-#101 TORTONI Col 19 Mar 91 1991
 BISCUIT TORTONI
I developed this Biscuit Tortoni Recipe myself. Hope you like it.
 makes 10 Tortonis
 3/4 cup ground vanilla wafers
 1/4 cup shredded coconut
 1/4 cup ground walnuts
 1 1/2 tsp almond extract
 1/2 tsp coconut extract
 2 egg whites
 1 cup heavy whipping cream 225 ml
 1/2 cup confectioners sugar 100 g
 2 Tbsp rum 30 ml
 1/2 tsp vanilla extract

.
The night before you make it, finely grind up vanilla wafers (to sand
consistency) until you have 3/4 of a cup. Mix in shredded coconut and ground
walnuts. Toss together with 1 tsp almond extract and coconut extract. Store in
an airtight container or plastic bag.
.
Next day: put large mixing bowl, medium mixing bowl and beaters in the freezer
for at least 15 minutes. (Use electric mixer.)
.
Beat egg whites in the medium bowl till peaks are stiff. (Set aside). Beat
whipping cream in the large bowl until peaks stand up.
.
Gently fold egg whites into whipped cream. Gently fold in sugar. Gently fold
in rum, 1/2 tsp almond extract and vanilla extract. Gently fold in 1/2 cup
of the vanilla wafer mixture.
.
Spoon mixture into paper muffin cups. Sprinkle tops of tortonis with remaining
vanilla wafer mixture. Freeze for at least 5 hours.

(If you aren't going to use them right after they freeze, cover the tortonis
- or put them into a shoe box with a cover to protect from freezer burn.)
 RATING
Difficulty:
easy.
Time:
30 mins. + freezing time.
Precision:
measure ingredients.

Patricia Cuocco
[e-mail]


 REC.FOOD.RECIPES-#101 ICED-COFFEE-1 Ll 19 Mar 91 1991
 THAI ICED COFFEE
 THAI VIETNAMESE

 1/4 cup strong French roasted coffee 50 ml
 1/2 cup boiling water 100 ml
 2 tsp sweetened condensed milk

.
Mix together all the ingredients and pour over ice.

I'd probably use less water and more coffee and milk. (But then I prefer
Vietnamese coffee).

Jane Bagley-McMaster ([e-mail]) writes:

The french coffee served at the Vietnamese restaurants here in Austin make it
with condensed milk, very strong coffee, and the ice. It is brought to the
table in small glasses with the condensed milk in the bottom and a small drip
coffee maker atop that. Once the coffee has completely dripped down you stir
it up and pour it in a glass of ice. The one place where I have had Thai
coffee brought to the table it was already mixed but it had the same flavor.
 RATING
Difficulty:
very easy.
Time:
5 mins. + cooling time.
Precision:
approximate measurements.

Jack McBryde
[e-mail]


 REC.FOOD.RECIPES-#101 GARLIC-SAUCE-1 SV 19 Mar 91 1991
 DR. FORTRAN'S GARLIC SAUCE Hot and spicy
 CHINESE
This is a recipe for Hunan-style Garlic Sauce adapted for home use. The key
ingredient is so-called Fire Oil, which you can often purchase in the Chinese
section at your Supermarket. There are different varieties: some are hotter
than others, some are flavored with coriander and other spices, etc. With any
of them, keep in mind that a little goes a long way! You can always add more
later if you want more fire.
 for 1 serving:
  Meat and/or vegetables
to stir-fry (I use shredded Char-Sui pork, water chestnuts, and sliced green
bell peppers, but use whatever you want)
 1/4 tsp hot seasoned Fire Oil
(try this amount to start with -- actual amount varies with your taste and
the strength of your oil)
  Unseasoned oil
for stir-frying
 1 clove minced garlic
-- jarred, pre-minced is okay, but don't use the dry stuff!
 1 cup water or stock 225 ml
 ~2 tsp corn starch
to thicken
  Soy sauce
  steamed rice

.
Heat pan or wok, add fire oil. Stir-fry meat and/or vegetables, using
additional unseasoned oil if desired.
.
Add minced garlic when the other ingredients are nearly done, then
stir-fry for a few seconds longer.
.
Mix the water (or stock) and cornstarch together, and add while stirring
wok contents vigorously. Add soy sauce, if desired. Serve over steamed
rice.

Because of the uncertain strength of the oil you use, precise measurements
cannot be given here. Also, you might decide that one clove of garlic isn't
enough -- add more if you like!

If everything works just right, you should get three distinct flavors, in
succession, when tasting this dish. First, you should taste the hot flavor of
the oil, quickly followed by the garlic flavor. Finally, you will have the
taste of the meat and/or vegetables.
 RATING
Difficulty:
easy.
Time:
10 mins.
Precision:
approximate measurements.

Doctor FORTRAN
[e-mail]


 REC.FOOD.RECIPES-#101 TOMATO-SAUCE-1 SV 22 Mar 91 1991
 GRANDMA'S TOMATO SAUCE
I cannot speak for the Italian-ness of this sauce, but I can tell you it's
gggoooodddd.... Can also be used for lasagna:

 1 lb hamburger 1/2 kg
 1 large white onion top
 1 clove garlic
(I usually use 3-4)
 1 large can stewed tomatoes
 1 can tomato sauce
 1-2 small cans tomato paste
 ~1/4 cup brown sugar 50 g
 ~3 Tbls vinegar 50 ml
  red wine
  oregano, salt and pepper
(optional)
 1 bay leaf
(optional)
  mushrooms
(optional)

.
Chop onion and garlic and saute with hamburger until the onion is clear.
You can add to this mixture oregano, salt, pepper and anything else you
might like.
.
Once the onions have turned clear add the cans of stewed tomatoes,
tomato sauce, and tomato paste.
.
Now for the secret ingredients: Add brown sugar and vinegar. You have
to taste when making spaghetti sauce, you'll know how much to put in.
.
You can slice up a bunch of mushrooms throw them in the sauce. Also,
1 bay leaf.
.
Bring to a boil, turn heat down and simmer for as long as you can wait.
If grease appears on the top, sprinkle on parmesan cheese to absorb and
then spoon it out.
.
Oh and you can always add some nice rich red vino.
 RATING
Difficulty:
easy.
Time:
?
Precision:
approximate measurements.

[e-mail]
Rec.Food.Recipes Digest #102
Wed 27 Mar 1991

Bol:   Chris' Perfect Cornbread (Christopher J. Hayes)
O:     Jamaican Jerk Chicken Seasoning (Jan Moore)
SPV:   Beer and Cheese Soup (Moira Mallison)
D:     Raspberry Pretzel Dessert (warren)
SLV:   Tabbouleh Salad (880039a)
Col:   Carrot Nut Cake and Cream Cheese Icing (Jann Springer)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#102 CORNBREAD-2 Bol 23 Mar 91 1991
 CHRIS'S PERFECT CORNBREAD
This cornbread is fairly coarse-textured, more like bread than cake, and isn't
oversweet, so if you like cornbread that tastes like dessert you'll be
disappointed.
 Serves 4-6
 1/2 cup white flour 60 g
(unbleached is best)
 1 1/2 cups yellow corn meal 250 g
(coarse)
 1/4 cup sugar 50 g
 1 Tbls baking powder
 1 tsp baking soda
 1 egg
(room temperature)
 1 cup buttermilk 225 ml
(room temp.)
 ~1 Tbls butter 15 g

.
Grease a
 10 inch 25 cm
cast-iron skillet with half the butter. Place in oven and preheat to
 425 220 .
.
Sift together dry ingredients. In a separate bowl, beat the egg, then
add the buttermilk.
.
When the skillet is hot, add the buttermilk-egg mixture to the dry
ingredients and stir to mix. Remove the skillet from the oven and melt
the rest of the butter in it, letting it spread evenly (optional).
Pour in the batter, letting it spread evenly as well.
.
Return the skillet to the oven and bake for 20-25 minutes, or until golden.
When done, a toothpick inserted in the center should come out clean; the
cornbread should pull away from the sides of the skillet and will often
develop small cracks in the crust.

A cast-iron skillet will give superior results because of its heat retention.
Don't mix the egg and buttermilk with the dry ingredients until you're ready
to put it into the hot skillet; if the batter sits around, the air bubbles in
it will pop and your cornbread will be flat. The batter may sizzle when you
pour it into the hot skillet.
 RATING
Difficulty:
easy.
Time:
45 mins.
Precision:
measure ingredients.

Christopher J. Hayes
[e-mail]


 REC.FOOD.RECIPES-#102 CHICKEN-JERK-1 M 23 Mar 91 1991
 JAMAICAN JERK CHICKEN SEASONING
 JAMAICAN
I recently took a Caribbean cooking class. The class included Jerk Chicken.
The scotch bonnet peppers called for in the recipe are very hard to find so it
was suggested that Jalepeno or any HOT pepper can be substituted. According to
the instructor, the scotch bonnet is the hottest pepper grown. If you do find
these peppers, be sure to use rubber gloves when handling them.

 1 tsp ground black pepper
 1/4 tsp ground allspice berries
 1/2 medium onion,
minced
 1 cup finely chopped scallions
 2 Tbls chopped fresh thyme leaves
 1/2 scotch bonnet pepper finely minced
(see above)
 2 tsp Worcestershire sauce
 2 Tbls vegetable oil 30 ml

.
Mix all ingredients in blender or food processor. You will have a thick
paste.
.
Rub mixture well into meat and marinate 1-3 hours in refrigerator. Do not
marinate much longer (definitely not overnight) as the marinade is very
strong and will overpower the chicken.
.
Grill or broil chicken.
 RATING
Difficulty:
very easy.
Time:
Preparation: 10 mins., Marinating: 1-3 hours, Cooking: ?
Precision:
measure ingredients.

Jan Moore
[e-mail]


 REC.FOOD.RECIPES-#102 BEER-CHS-SOUP2 SPV 21 Mar 91 1991
 BEER AND CHEESE SOUP
This is one of my favorite cold-weather soups; the recipe came from a friend
of a friend of a friend. The listed vegetables are really just suggestions.
Use whatever suits your fancy, or is in the refrigerator.

 1 cup diced onions
 1 cup diced celery
 1 cup diced carrots
 1 cup chopped mushrooms
 3/4 cup butter 175 g
 1/2 cup flour 60 g
 1 tsp dry mustard
 5 cups chicken or vegetable stock 1 l
 1 bunch broccoli
 11 oz beer 1/2 l
(use a can or bottle and save a swallow for the cook!)
 6 oz cheddar cheese, 176 g
grated
 2 Tbls grated parmesan cheese
  salt and pepper
to taste

.
Saute the diced vegetables in butter. Mix flour and mustard into sauted
vegetables. Add the chicken or vegetable stock to mixture and cook for
5 minutes.
.
Break broccoli into small flowerets; cut stems into bite-sizes pieces.
Steam until tender-crisp.
.
Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings.
.
To serve, place some broccoli into a soup bowl and ladle the soup over it.

Because of the cheese, this soup doesn't survive a night in the refrigerator
very well.
 RATING
Difficulty:
easy.
Time:
30 mins.
Precision:
approximate measurements.

Moira Mallison
[e-mail]


 REC.FOOD.RECIPES-#102 RASP-PRETZEL D 21 Mar 91 1991
 RASPBERRY PRETZEL DESSERT
Although I got this recipe from Cheryl Landry, I'd be willing to bet it
originally came from a copyrighted source, such as a jello cookbook!

 1 1/2 cups crushed pretzels
 1 1/2 cup sugar 300 g
 1/2 cup melted butter 110 ml
 1/2 cup pecans 50 g
(chopped)
 8 oz pkg cream cheese 225 g pkg
 1 med tub Cool Whip
 8 oz can crushed pineapple, 225 g can
drained.
 2 cups water 450 ml
 6 oz pkg raspberry jello 175 g pkg
 2 10 oz pkgs frozen raspberries 575 g

.
Combine together pretzels, pecans, butter and
 1/2 cup 100 g
sugar, and press in
 9x13 inch 23x33 cm
pan.
.
Bake at
 350 180
for 5-7 min. Cool.
.
Beat together cream cheese and rest of sugar
 (1 cup) (200 g) .
Fold in whip and crushed pineapple. Spread over crust.
.
Boil
 2 cups 450 ml
water. Pour in raspberry jello and frozen raspberries. Crush them as
they thaw. Cool until it starts to thicken. Pour over cheese mixture.
Refrigerate.

*** I haven't tried this recipe ***
 RATING
Difficulty:
moderate.
Time:
30 mins. + cooling time.
Precision:
measure ingredients.

Cheryl Landry
[e-mail]


 REC.FOOD.RECIPES-#102 TABBOULEHSALAD SLV 13 Mar 91 1991
 TABBOULEH SALAD

 1 cup bulgar
 1.5 cups boiling water 1/3 l
 1 cup cooked chick peas 225 ml
 3 green onions,
chopped
 2 tomatoes,
chopped
 1 green pepper
(or red, or half and half)
 1 cup fresh parsley,
chopped
 1/4 cup chopped mint
 1/3 cup olive oil 75 ml
 1/4 cup lemon juice 55 ml
 1 clove garlic,
minced
 1 tsp dijon mustard

.
Soak bulgar in boiling water for 20 mins. Drain well.
.
Add everything else.
.
Line pita pockets with lettuce and fill with salad.
 RATING
Difficulty:
very easy.
Time:
30 mins.
Precision:
measure ingredients.

[e-mail]


 REC.FOOD.RECIPES-#102 CARROT-NUTCAKE Col 15 Mar 91 1991
 CARROT NUT CAKE AND CREAM CHEESE ICING
 Carrot Nut Cake
 Serves 14-16
 1 cup butter 225 g
(at room temperature)
 1 1/2 cups sugar 300 g
 1/2 cup packed brown sugar 100 g
 1/2 tsp cinnamon
 1 lemon rind,
finely grated
 1/4 tsp nutmeg
 4 eggs
(at room temperature)
 3 cups sifted flour 375 g
 3 tsp baking powder
(I use 1 1/2 tsp + 1 Tbls water if over 5000')
 1/2 tsp salt
 1/2 cup fresh orange juice 110 ml
(at room temperature)
 2 cips finely grated carrots
(at room temperature)
 1/2 cup finely chopped pecans 60 g
 1 tsp vanilla

.
In a large bowl of an electric mixer, cream together the butter, sugar,
and brown suagr for 10 minutes or until the mixture is light and fluffy.
.
Add the cinnamon, lemon rind, and nutmeg. Beat in the eggs 1 at a time.
.
Into a large bowl, sift together the flour, baking powder, and salt. Add
the flour mixture alternately with the orange juice, beginning and ending
with the flour mixture. Stir in the carrots, pecans, and vanilla.
.
Pour batter into a greased and floured
 10 inch 25 cm
tube pan and bake at
 350 180
for 60-65 minutes, or until the cake tests done.
.
Let the cake cool and ice it with Cream Cheese Icing.

I don't have a
 10 inch 25 cm
tube pan so I used a
 9x13x2 inch 23x33x5 cm
Pyrex dish. Worked fine although I had a little extra batter.

You might also watch the cooking time - an hour seems like a little much for a
flat pan at low altitude. It may be appropriate for a tube pan though.

An electric mixer is almost required for this to come out at the right
consistency.

And lastly, the cake tastes better after it has cured for a day.
 Cream Cheese Icing

 4 oz cream cheese 100 g
(at room temperature)
 1/2 cup butter 100 g
(at room temperature)
 2 1/2 cups sifted confectioner's sugar 275 g
 1/2 tsp vanilla

.
In a bowl (electric mixer is best), cream together the cream cheese and
butter.
.
Slowly add the confectioners' sugar and vanilla and blend until the
mixture is smooth.
.
Spread icing on a cooled cake.
 RATING
Difficulty:
moderate.
Time:
1 1/2 hours + cooling time.
Precision:
measure ingredients.

Jann Springer
[e-mail]
Rec.Food.Recipes Digest #103
Fri 29 Mar 1991

Col:   Chocolate Velvet Cake (Ken Staggers)
Col:   Dark Chocolate Cheesecake (Ken Staggers)
M:     Chicken Porno Bleu (farrell)
Dol:   Pancakes and Waffles (trost)
BV:    Beer Bread (kathy burton)
MVo:   Gado-Gado (Vegetables with Peanut Sauce) (Carol Miller-Tutzauer)
M:     Shrimp with Fermented Black Bean Sauce (Carol Miller-Tutzauer)
MV:    Eggplant with Spicy Meat (Milton Epstein)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#103 CHOC-CAKE-7 Col 19 Feb 91 1991
 CHOCOLATE VELVET CAKE
This is from Family Circle magazine (2/23/88).
 Judy Smitley's Chocolate Velvet
 3x4 oz bars German sweet chocolate 3x100 g bars
 4 oz milk chocolate 100 g
 6 Tbls butter or margarine 75 g
(* which is better? *)
 1/2 cup sifted 10X (confectioners') sugar 60 g
 3 eggs,
separated
 2 Tbls creme de cacao 30 ml
 1 tsp vanilla
 1/2 tsp instant coffee powder
 2 cups heavy cream, 450 ml
whipped stiff

.
Combine german chocolate, milk chocolate and butter in top of double
boiler. Cook over gently simmering water until all ingredients are
melted. Remove from heat and set aside.
.
Combine 10X sugar, egg yolks, creme de cacao, vanilla and coffee powder
in medium sized bowl. Stir in melted chocolate mixture.
.
Beat egg whites in small bowl with electric mixer until soft peaks form.
.
Stir about 1/4 of the whipped cream into chocolate mixture; fold in
remaining whipped cream until thoroughly blended. Fold in egg whites.
Pour mixture into
 8 inch 20 cm
springform pan. Cover and refrigerate overnight.

Optional:
.IP whipped cream for garnish
.IP raspberries
.IP chocolate leaves/curls
 RATING
Difficulty:
moderate.
Time:
25 mins. + refrigerating time.
Precision:
measure ingredients.

Ken Staggers
[e-mail]


 REC.FOOD.RECIPES-#103 CHEESECAKE11 Col 2 Mar 91 1991
 DARK CHOCOLATE CHEESECAKE
I just got the The Joy Of Cheesecake book by Dana Bovbjerg & Jeremy
Iggers (from Barron's), and I am sitting next to a slice of the Heavy NY Style
Cheesecake (I added in apples, and topped it with crumbs) that I made with the
help of the book. So, I would be happy to help!
 Recommendations:
  basic crumb crust made from vanilla wafers
 9 in springform pan 23 cm

 5 oz semisweet chocolate 150 g
 1.5 lb cream cheese 2/3 kg
 3/4 cup granulated sugar 150 g
 3 large eggs
 1 tsp vanilla extract
 1 cup sour cream 225 ml

.
Preheat oven to
 275 140 .
.
Melt chocolate in the top of a double boiler.
.
Meanwhile, in a large mixing bowl, beat the cream cheese with the sugar
until the mixture is smooth and light.
.
Beat in the eggs and the vanilla.
.
Stir the melted chocolate and the sour cream into the cream cheese mixture
and blend well.
.
Pour the mixture into the prepared crust and bake for 1 hour and 15
minutes. Turn off the heat and allow the cake to cool in the oven. Chill.

I have never tried this recipe, so I don't know how good it is. Good luck!
 RATING
Difficulty:
moderate.
Time:
1 hour 30 mins. + cooling & refrigerating time.
Precision:
measure ingredients.

Ken Staggers
[e-mail]


 REC.FOOD.RECIPES-#103 CHICKEN-PORNO M 6 Mar 91 1991
 CHICKEN PORNO BLEU
 CHICKEN
This recipe is from Cooking in the Nude (Quickies, racy recipes, in under
an hour, for lovers on the go) by Debbie and Stephen Cornwell, published by
Wellton Books, P.O. Box 6066, Folsom, CA 95630. I include their address
because I am stealing their recipe to put here, and you might like to send
away for your own copy.

 2 oz bleu or Roquefort cheese 50 g
 6 oz cream cheese 175 g
 6 Tbls butter 35 g
 1 clove garlic,
minced
 1 Tbls brandy 15 ml
 2 chicken breasts,
skinned and boned
 1 egg,
beaten
 1/3 cup flour 40 g
 3/4 cup seasoned bread crumbs 75 g
 1/2 tsp each basil, chervil, fresh chopped parsley
 1/3 cup Sauterne or other dry white wine 75 ml

.
Blend garlic & cheeses together, do not overmix. Add half of the butter and
brandy and blend well.
.
Cover chicken breasts with wax paper and flatten breasts with mallet
 (1/4 in (.5 cm
thick). Stuff with cheese mixture (by rolling them up together like a jam
roll). Place on dinner plate, cover with waxed paper and place 2-3 salad
plates on top. Refrigerate for 20 mins.
.
Dip breasts in flour, then in egg, then roll in crumbs. Place in au gratin
dishes and bake 20 minutes at
 350 180 .
.
Melt the rest of the butter, add herbs and wine. Heat mixture to slow boil.
Pour over breasts and serve.
 RATING
Difficulty:
easy.
Time:
1 hour.
Precision:
measure ingredients.

[e-mail]


 REC.FOOD.RECIPES-#103 PANCAKES+WAFFL Dol 20 Feb 91 1991
 PANCAKES AND WAFFLES
This is from The Joy of Cooking.
 PANCAKES
 About 14 4-inch (10 cm) cakes
 1 1/2 cups all-purpose flour 190 g
(sift before measuring
 1 tsp salt
 3 Tbls sugar
 1 1/4 tsp double-acting baking powder
 1 or 2 slightly beaten eggs
 3 Tbls melted butter 50 ml
 1 - 1 1/4 cups mild

.
Resift flour with the salt, sugar and baking powder.
.
Combine the eggs, butter and mild.
.
Mix liquid ingredients quickly into the dry ingredients.
(* To test griddle and cook, see About Griddle Cakes).
.
Serve the cakes with sausages and syrup.
 WAFFLES
 6 waffles
Note: If used with savory foods, omit the sugar.
 1 3/4 cups cake flour 215 g
(sift before measuring)
 2 tsp double-acting baking power
 1/2 tsp salt
 1 Tbls sugar
 3 egg yolks
 3 egg whites
 2-7 Tbls melted butter or vegetable oil 30-130 ml
 1 1/2 cups milk 1/3 l

.
Resift flour with the salt, sugar and baking powder.
.
Beat the eggs yolks well and add the melted butter and milk.
.
Make a hole in the center of the sifted ingredients. Pour in the liquid
ingredients. Combine them with a few swift strokes. The batter should
have a pebbled look, similar to a muffin batter.
.
At this time, superb as these waffles are as is, you may want to include
for variety one of the following:
 1/2 cup fresh fruit or berries
 1/4 cup raisins or pureed dried fruit
 1/4 cup finely chopped nuts or coconut
 1/4 cup grated semisweet chocolate
 1/2 cup shredded sharp cheese
 1 cup finely diced cooked ham
.
Beat the egg whites until stiff, but not dry. Fold them into the batter
until they are barely blended.
.
To cook, see About Waffles.
.
Good served with maple syrup or honey sauce [not included], or sweetened
fruit or a dessert sauce.
 About Pancakes, Griddle Cakes, or Batter Cakes
There are three equally important things to control in producing pancakes and
waffles: the consistency of your batter, the surface of your griddle or pan,
and the evenness of its heat.

Mix the liquid ingredients quickly into the dry ingredients. Don't
overbeat. Give just enough quick strokes to barely moisten the dry
ingredients. Ignore the lumps. Superior results are gained if most
pancake doughs are mixed and rested, covered, refrigerated, 3-6 hours
or longer before cooking. Variation in moisture content of flours makes it
wise to test the batter by cooking one trial cake first. Adjust the batter if
too thick, by diluting it with a little water, if too thin, by adding a little
flour. You may also use a pancake dough for waffles provided you add for each
recipe at least 2 extra tablespoons of butter or oil to keep the dough from
sticking.

You should not need to grease any season pan surface if you have at
least two tablespoons of butter for every cup of liquid in the recipe. If you
are using a skillet or crepe pan, you may grease it lightly and continue to do
so between batches. Before cooking, teet the griddle by letting a few drops of
cold water fall on it. If the water bounces and sputters, the griddle is
ready to use. If the water just sits and boils, the griddle is not hot enough.
If the water vanishes, the griddle is too hot.

The book goes on, but that's the important stuff, I think.
 RATING
Difficulty:
easy.
Time:
10-15 mins. + cooking time.
Precision:
measure ingredients.

[e-mail]


 REC.FOOD.RECIPES-#103 BEER-BREAD-1 BV 22 Feb 91 1991
 BEER BREAD
 Makes 1 loaf
 3 cups self-rising flour 375 g
 12 oz can beer 1/3 l
 2 Tbls sugar

.
Mix ingredients together (don't overmix).
.
Put into greased loaf pan and bake at
 375 190
for about 1 hour.
 Options:
You can cut down on the self-rising flour and add whole-wheat flour, bran
flakes, rolled oats, nuts, and 1/2 cup raisins in any combination. For
example, I use:
 1 cup white flour 125 g
 1 cup whole-wheat flour 175 g
 1/2 cup bran flakes
 1/2 cup rolled oats 45 g
 RATING
Difficulty:
easy.
Time:
1 hour 10 mins.
Precision:
measure ingredients.

kathy burton
burton@.uucp


 REC.FOOD.RECIPES-#103 GADO-GADO-1 MVo 16 Mar 91 1991
 GADO-GADO Vegetables with Peanut Sauce
 ASIAN
From The Complete Asian Cookbook by Charmaine Solomon.

 3 large potatoes,
boiled
 8 oz fresh bean sprouts 250 g
 1 lb green beans 500 g
 3 carrots
 1/2 small cabbage
 1 green cucumber
  small bunch watercress
(I use cilantro instead -- CMT)
 3 hard-boiled eggs
  peanut sauce
(see recipe, below)

.
Peel potatoes and cut in slices.
.
Wash bean sprouts, pinching off any brown 'tails'. Pour boiling water over
bean sprouts, then rinse under cold tap. Drain. String beans and cut in
diagonal slices or bite-size lengths and cook in lightly salted boiling water
until just tender. Beans should still be crisp to bite.
.
Scrub carrots and cut into thin strips, cook until tender. Drain.
.
Slice cabbage, discarding tough center stem. Blanch in boiling salted water
for a minute or two, until tender but not limp. Drain and refresh under cold
water.
.
Score skin of cucumber with a fork and cut into very thin slices.
.
Wash watercress and break into sprigs, discarding tough stalks. Chill until
crisp.
.
Put watercress on a large platter and arrange the various vegetables in
separate sections on top. Surround with slices of cucumber and put wedges and
hard-boiled egg in center. Serve cold, accompanied by peanut sauce, which is
spooned over individual servings.
 Peanut Sauce
Also from Charmaine Solomon's Complete Asian Cookbook.

 7 Tbls peanut oil 130 ml
 1 tsp dried garlic flakes or instant minced garlic

or
 6 cloves fresh garlic
 2 Tbls dried onion flakes

or
 1 medium onion
 2 large dried chilies
 1 tsp dried shrimp paste
(trasi)
 1 Tbls lemon juice 15 ml
 1 Tbls dark soy sauce 15 ml
 12 oz cruncy peanut butter 375 g
 1 1/2 Tbls palm sugar or substitute
  coconut milk
(to mix 3 parts coconut milk to 1 part of peanut sauce mixture)

.
Heat oil in a small wok or frying pan and fry garlic flakes for a few seconds
until golden (put them in a fine mesh wire strainer and lower them into oil
that is not too hot, for they burn easily; the strainer enables them to be
lifted out as soon as they change color). Drain on absorbent paper.
.
Fry onion flakes in the same way, again taking care that they do not burn.
Drain and cool.
.
Fry whole chillies until they are puffed and crisp, which should take less
than a minute. Remove chillies from pan, drain and cool. Discard stalks and
seeds and crumble or chop chillies into small pieces. Set aside with onion
and garlic.
.
In oil remaining in pan, fry the trasi, crushing it with the back of a spoon.
Add lemon juice and soy sauce. Remove from heat, add peanut butter and stir
until well blended. Cool.
.
When quite cold add crisp garlic and onion flakes, crumbled chillies and
sugar. Mix thoroughly and put in a screw-top jar to store.
.
Use as is, or mix in enough cocnut milk or water to make a more liquid
consistency. Add salt as required.

Fresh garlic and onion can be used instead of dried garlic and onion flakes.
Peel garlic cloves and cut into thin slices. Peel and finely slice onion.
Fry separately over low heat, removing from heat as soon as they turn golden
brown. Drain on absorbent paper and cool. Crumble the crisp garlic slices
before adding to sauce. (Pre-fried onion and garlic can also be found in bags
at the Asian market).

Also, you can use another peanut sauce recipe of your choice, or even buy it
already prepared at the Asian market.
 RATING
Difficulty:
easy.
Time:
Vegatables: 30 mins. Sauce: 5 mins. + cooling time.
Precision:
measure ingredients.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#103 SHRIMP-BEAN M 16 Mar 91 1991
 SHRIMP WITH FERMENTED BLACK BEAN SAUCE
 CHINESE FISH
There is no need to buy prepared Black Bean Sauce. All you need do, is
cook your shrimp (or whatever) in some mashed fermented black beans (called
salted beans at the Asian market, along with some ginger, garlic, broth,
sherry, soy sauce, and a bit of cornstarch (standard stir-fry fare). Below is
an excellent recipe from Henry Chung's Hunan Style Chinese Cookbook.

 1 lb medium-sized fresh shrimp 450 g
 2-3 cups vegetable oil 1/2 - 2/3 l
 3 Tbls vegetable oil 50 ml
 1 Tbls fermented black beans,
washed (to remove salt) and mashed
 1 Tbls minced fresh garlic
 1 tsp minced fresh ginger
 pinch salt
 1-2 cups bell pepper
(green or mixed colors) cut into
 1 inch 2.5 cm
squares

(or
 1-2 cups yellow or white onions,
cut into
 1 inch 2.5 cm
squares)
 1-2 Tbls chicken broth 15-30 ml
 2 Tbls soy sauce 30 ml
 1 1/2 Tbls white wine 25 ml
(we use dry sherry or Chinese rice wine)
 1 Tbls minced scallions
 1/2 tsp cornstarch

mixed with
 1 tsp water
 Marinade:
 1 egg white
(or 1 Tbls cornstarch)
 dash vegetable oil

.
Shell and devein the shrimp; wash and dry them thoroughly. Mix the shrimp
with the marinade and let stand for 5 minutes.
.
Heat a wok over highest heat for 2 minutes; then add
 2-3 cups 1/2 - 2/3 l
vegetable oil. As soon as the oil is smoking hot, fry the shrimp for a few
seconds -- only til they just turn white. Remove shrimp quickly from wok and
let oil drain off.
.
Clean the wok; reheat it, and add
 3 Tbls 50 ml
vegetable oil; when oil is smoking hot add black beans, garlic, (chili peppers
also at this point for a spicy version,) ginger, and salt, mashing them all
together. Stir-fry about 15 seconds. Then add bell pepper (or onion), chicken
broth, and soy sauce; stir for 30 seconds. Return shrimp to wok (about 1/3 at
a time so as not to cool wok too drastically); add wine and scallions; stir
for 10 seconds. Add liquid cornstarch mixture, stirring until the sauce
thickens and clears (about 10 seconds).
.
Remove and serve hot (with steamed rice).
 RATING
Difficulty:
easy.
Time:
30 mins.
Precision:
measure ingredients.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#103 EGGPLANT10 MV 18 Mar 91 1991
 EGGPLANT WITH SPICY MEAT
 BEEF PORK
This is taken from my LA Times California Cookbook (which I once got
free for starting a subscription to the paper -- and I probably enjoyed the
cookbook more than the paper!
 Makes 6 servings
 4 (~1 lb) oriental eggplants 4 (~.5 kg)
  oil
 1 Tbls chile oil 15 ml
 1 Tbls mashed garlic 15 ml
 1 cup ground pork
(or 50:50 ground pork and ground beef)
  soy sauce
 3/4 cup chicken broth 115 ml
 2 Tbls bottled hoisin sauce 30 ml
 1 Tbls chinese vinegar 15 ml
 2 tsp cornstarch
 1 tsp water
 1 Tbls minced green onion
(green part only)

.
Remove blosom ends of eggplants. Cut in halves lengthwise. Cut each half in
 1/2 inch 1 cm
thick diagonal pieces.
.
Steam until tender or cook in
 1 inch 2.5 cm
hot oil in large skillet (or wok) until golden brown. Drain well on paper
towels.
.
Drain all oil from skillet (or wok) and add chile oil. Cook over high heat 30
seconds. Add garlic and cook, stirring, 10 seconds. Add ground meat,
 1 Tbls 15 ml
soy sauce, broth, and hoisin sauce, and stir-fry until meat is browned.
.
Add vinegar and eggplants, toss lighly to blend flavors, and heat through.
Season to taste with more soy sauce, if needed.
.
Mix cornstarch with water and stir into meat mixture.
.
Cook and stir until ingredients glisten. Add green onion and stir-fry 5
seconds. Serve at once.

A few comments:

According to the cookbook (which usually has a comment on the origin of each
of the recipes in it): Chang Sha restaurant in Chinatown introduced us to
this superb hot and spicy northern China wok dish.

Eggplant in spicy garlic sauce is one of my favorite chinese dishes. The
recipe above seems a little different than what I've gotten it chinese
restaurants -- I would say it's not as good as good restaurant versions, but
better than just OK restaurant versions.

As to a VEGAN version, I would bet that you could do fine without the meat in
the recipe -- perhaps just ignoring the ground meat and substituting a
non-meat broth.

You should be able to find all of the chinese/oriental ingredients at any
chinese/oriental food market.
 RATING
Difficulty:
easy.
Time:
?
Precision:
measure ingredients.

Milton Epstein
[e-mail]
Rec.Food.Recipes Digest #104
Mon 01 Apr 1991

O:    Weird but Wonderful recipes (L.A.Z. Smith)
Dol:  Pavlova (Bill Venables)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#104 WEIRD&WONDRFUL O 25 Mar 91 1991
 WEIRD BUT WONDERFUL RECIPES Starters/soups/meals/salads/deserts/drinks
 PARTY NO-BAKE WEIRD
Here, at long last, is my compilation of oddball recipes. Many thanks to all
who contributed.
 My Original Posting
Summary: Looking for oddball recipes (examples given). Not for Food Snobs.

This article is not for Food Snobs. Those of you who have been sneering at
the can of soup recipes should hit 'n' now.

I am looking for oddball recipes. These are the recipes you serve but don't
reveal because their ingredients and simplicity embarass you. These are
recipes you would never make if you saw them in a magazine but eat at friends'
who only give you the recipe after swearing you to secrecy.

Oddball recipes are characterized by combinations of ingredients you would not
ordinarily think of, but which produce a good-tasting end result. For the most
part, they are fast and easy in preparation.

For example, a friend of mine makes a party dish of cocktail weiners in a
sauce that consists of one jar of chili sauce and one jar of grape jelly mixed
together and served hot. I ate it before she told me what was in it and it
was very good.

My own favorite involves a large jar of Cheez Whiz, a cup of beer and a dash
of garlic powder. Melt together and serve in a hollowed out round of bread
with bread cubes and vegetables for dipping. I have served this at dozens of
parties and it always disappears.

Another standby is crab in barbecue sauce. Drain a can of crabmeat, squeeze a
little lemon over it, and mix with enough commercial barbecue sauce (I use
Open Pit) to make it red. Spread some softened cream cheese on a plate, top
with the crab mixture, and serve with crackers.

Other examples include such things as peppered strawberries, Coca-cola cake,
ham with Vernor's, beet cake, zucchini jam (said to taste like pineapple) and
Ritz cracker pie. (I have eaten all of these except the jam -- does anyone
have a reliable recipe?)

So send me your strange recipes. I'll summarize if there's interest. (Please
send only recipes you've actually EATEN and liked. If it's weird but not
wonderful, there's no point. A neighbor of mine makes a Twinkie cake with
Twinkies and Jello. It's awful.)
.IP L.A.Z. Smith                       [e-mail]
.IP Wheeling, Illinois                 [e-mail]

 Contents:
.IP Dill Pinwheels (Al)
.IP Cream Cheese with Sauce (Al)
.IP Liverwurst and Cream Cheese Mush (Al)
.IP Intense Dipping Sauce (AV)
.IP Hotdog Cocktail (A)
.IP Cocktail Sauce (A)
.IP Appetizer Sandwiches (AVol)
.IP Artichoke Dip (AVol)
.IP Vegetable Soup (SPVl)
.IP Keilbasa Soup (SP)
.IP Panucci? (MVl)
.IP Tater Tot Casserole (M)
.IP Leeks and Bananas in Cheese Sauce (MVl)
.IP Fruit Salad/Corn Pancakes (Dol)
.IP Watergate Salad (SLl)
.IP Fruit Dip/Apple Cream Pie (Dl)
.IP After Midnight Drink (Ll)


 Dill Pinwheels

  cream cheese
  deli ham
  dill pickle

.
Warm cream cheese in a microwave to a consistency that is easy to spread.
.
Spread it thinly and evenly on a slice of deli ham.
.
Place a Kosher dill pickle on the edge of the cheese side of the ham and roll
it up.
.
Chill this in the refrigerator, then slice into half inch wide pinwheels.
.
Eat. (This looks wierd but tastes great.)

Paul Kramer
pyrite.nj.pyramid.com!pdk
Organization: Pyramid Technology Corp, Woodbridge, NJ

 Cream Cheese with Sauce
I got this one from my stepsister, who is (i) very sharp and (ii) has
conciously selected a career as a dumb blonde (except for her very careful
choice of men):

 1 pkg Philadelphia cream cheese
 1 bottle Pickapeppa sauce
(or other slightly sweet very hot sauce - I have a horrible suspicion A1 would
work)

.
Pour sauce over cream cheese.
.
Eat by spreading on crackers.

Martin Golding
cse.ogi.edu!pdxgate!martin

 Liverwurst and Cream Cheese Mush
The following is a recipe I asked someone for after loving it at a party.
These are the proportions for the
 11 inch 28 cm
dish - which also made a small
 5 inch 12.5 cm
cereal bowl too (about
 3/4 inch 2 cm
thick).

 1 lb liverwurst 450 g
 3x8 oz pkg cream cheese 2/3 kg
  mayonaise
  red 'caviar'
  fresh chopped parsely or chives,
for garnish

.
Slice & dice the liverwurst with a knife.
.
Add 2+ heaping serving spoons of mayo. Mush as much as possible with
large fork.
.
Spread in dish - flatten out - chill to firm up.
.
Let cream cheese soften - add 1 mayo - mush up. (A generous teaspoon of
dried minced onions can be added to cream cheese before mushing).
.
Spread over liverwurst. Chill.
.
After cream cheese sets up, caviar can be spread over top, and garnished.

Best with rye or tasteless (no flavor) crackers, crisps, melba toast.

Larry Margolis
[e-mail]

 Intense Dipping Sauce
I have an interesting flavorful recipe for you. A friend of mine introduced
me to the most incredible taste sensation of my lifetime. A dipping sauce, we
used it for artichokes, but I use it for anything dippable from potato chips
to raw vegetable.

  Soy sauce
(REAL brewed soy sauce, not that awful salty stuff!)
  crushed garlic
(we use lots, because we love it)
  brown mustard
(or yellow mustard and a little horseradish)
 a little olive oil,
to make it smooth.

.
Simply mix all the ingredients together.

Like I said, it's an intense taste, not for the faint of heart.

Jane M. Lecher
rodan.acs.syr.edu!jmlecher
Organization: Syracuse University, Syracuse, NY

 Hotdog Cocktail
I found this recipe at a New Year's Eve party ... it comes out tasting REALLY
good ...

  mini hotdogs
(or cut up large ones into small pieces)
 1 can cocktail sauce
(shrimp cocktail dip type)
 1/2 jar grape jelly
 1 squeezed lime

.
Cook hotdogs to the point of almost being done.
.
Then simmer them in a mixture of cocktail sauce, grape jelly and lime juice.

Ted Beatie
[e-mail]

 Cocktail Sauce

 6 oz jar red currant jelly 175 g jar
 6 oz jar yellow mustard 175 g jar
  cocktail wieners

.
Heat ingredients together until smooth.
.
Add cocktail wieners and heat.

Czerwinski,Jonathan Peter
gatech!prism!gt6787a
Georgia Institute of Technology, Atlanta Georgia, 30332

 Appetizer Sandwiches
Well, you know how everyone invites you over and you say - can I bring
anything? Well during the past few years I have used one idea all season -
have the ingredients on hand - and simply say - oh i'll bring the appetizers.

This was a real success - I would never have tried it ahead of time, but had
tasted it at an event:

 1 can asparagas
(long stems)
 1 loaf GOOD square white bread
  butter
  mayonaise
  salt and pepper

.
Carefully remove asparagas spears from tin, spread on towel to drain for at
least 2 hours; (if some are very fat split in half).
.
Remove crusts from bread.
.
Carefully spread each square with butter, and then spread carefully and
generously with mayonaise.
.
Take a spear and put diagonal on bread - sprinkle generously with salt and
pepper.
.
Roll from corner to make a tube. I then cut the tube in half to make smaller
portions - your choice.
.
Pile in bowl or on plate, cover with aluminum foil (putting in Tupperware
doesn't seem to have the same effect, who knows why). Refrigerate for several
hours.
.
Remove from fridge at least 1/2 hour before serving.

So - easy right - make it in the morning - and the 1/2 hour out of fridge is
while you're driving to the party ... every party I took these two they were
the first thing gone, men, kids, everyone said, these are weird, humm but
good!

Valerie McRae
[e-mail]
Organization: UBC Department of Computer Science, Vancouver, B.C., Canada

 Artichoke Dip
I make a hot artichoke dip that people rave about that is ugly looking and
sounds wierd but just disappears from the table:

  artichoke hearts
(canned, NOT marinated)
 1 small can chopped ortega chiles
 ~1/2 cup parmesan cheese
(lots)
  mayonnaise
(enough to make it goopy)

.
Chopp up artichoke hearts.
.
Mix in with other stuff and put into a shallow casserole dish in the oven and
baked until it bubbles and browns on top and smells good.
.
Serve with corn chips, melba toasts, or veggie dippers.

A comment on this recipe from Marianna Wright -
[e-mail] (Organization: University of Washington,
Seattle):

I make this same recipe without the chiles, and it is delicious that way, too.
(For the faint of heart). I like to serve it with French bread, but crackers
and the above are good, too.

Valerie Maslak
[e-mail]
Organization: SRI International, Menlo Park, CA

 Vegetable Soup

 1 pkg Top roman noodles
 1/2 bag frozen mixed veg
 1 can creamed soup
  milk
of your choice

.
Put some water in a sauce pan (approx.
 1 cup 225 ml ).
Add the noddles and spice package. Boil for 3 mins.
.
Mix the soup with one can full of milk or water and add to the noodles. Add
the veg's and simmer until tender. Its ready.

Peter Maughan
ast!csrd.uiuc.edu!maughan

 Keilbasa Soup
Ok, here's one. But, first let me warn you, it's not terribly weird, or maybe
it is, and be the commutative property I am also. However, its easy, and
cheap! My mother in law prefers this to just about everything else I make.
(BTW, this is of my own invention).

 2 lb keilbasa 1 kg
(smoked polish sausage)
 6 cans fresh-like veg-all
(canned mixed vegetables, suitable for soup)
 2 cans stewed tomatoes
 2x8 oz cans V-8 vegetable juice 2 small cans
 1/2-1 medium cabbage

.
Bring to a boil in a LARGE pot about
 2-3 quarts 2-3 l
of water.
.
Chop keilbasa into
 1/4 inch .5 cm
slices, and throw into boiling water. Let simmer for a while (1/2 - 2 hours
[this brings a smokey flavor to the broth]), and then add the liquid from the
cans of stewed tomatoes.
.
Chop the tomatoes and add them also. Drain the vegetables, and add. Add the
V-8 and let it come back up to a simmer. Also, you may add Tabasco, Trappeys,
etc hot sauce, in several drop quanitites, or use the HOT version of V-8
 when simmering.
.
While waiting for the pot to simmer, chop the cabbage into small
 (1 inch) (2.5 cm)
pieces. Add the Cabbage, and allow to simmer until the cabbage goes very limp,
about 1/2 hour.

.IP Total hands on time: 15 minutes
.IP Total cooking time: 1 hour 15 minutes - 3 hours
Serve with fresh baked rye, pumpernickle, french, or whole wheat bread.
Serves 10 (or 4 if they are ravenous).

Ed Felton
sci34hub.sci.com!felton
Organization: SCI Technology, Inc., Huntsville, Al.

 Panucci?
In college I moved into a house with three veterinary students who couldn't
cook. I mean, REALLY couldn't cook, instant coffee confounded them.
Fortunately, I could cook, I even enjoy cooking, so a deal was struck that
relieved me of almost all other chores, particularly cleaning up after meals.

One night one of them offered to cook, it struck terror in my heart. He
claimed he knew ONE recipe, and it was quite good, so he's cooking. He's
even brought home all the ingredients. Ok, fine, his rebellious act of cooking
something doesn't compel me to eat it.

He boiled a
 1 lb 500 g
box of elbow macaroni, with just a little help on my part (umm...why don't you
wait until the water boils before dumping those in? Turn the gas on, it will
go faster, trust me). He drained them and put them back in the pot and put the
pot back on the flame (I raised an eyebrow.)

He poured in a
 1 pint 1/2 l
container of light cream. He dumped in a stick
 (1/4lb) (100 g)
of butter.

As that warmed (now turn the gas down, trust me again, water is
different than cream...) he cut up a
 1 lb 500 g
box of Velveeta cheese and dumped it into the mixture.

Then, he scandalized me. He opened a large can of tomatoes, the kind you might
use in a spaghetti sauce (although I doubt he knew there were tomatoes in such
sauces, they were spaghetti sauces, probably made of spaghetti as far as
he knew). He dumped them in the pot and began stirring vigorously, sort of
chopping the tomatoes as he stirred, breaking them up at any rate.

Umm...tomatoes and cream don't get along all that well...could I have a peek?
Er, yes, you see...Whaddya mean? It's PERFECT!.

I considered teaching him the word curdled, but I was sure it would go
right past him. He heated it a bit more, stirring all the way, and brought his
proud concoction to the table.

Against my better judgement, I tasted this admittedly pretty but mostly
hopeless-looking mass that was in my plate. It was quite good! Abandoning all
good sense, I even told him so.

I suggested that next time he try stewed tomatoes, without trying to explain
what stewed meant outside of bar-rooms. That variation was quite good
also.

He had a name for this dish, damned if I can remember it. Panucci or something
like that. I suspect that what appealed to him about this recipe was that it
neatly used up the entire contents of every box and can he had to buy. If you
could manage to finish it, you wouldn't need to remember to put anything away
or figure out what to do with half a box of elbow macaroni. To non-cooks, such
things are major victories I suppose.

Barry Shein
[e-mail]

 Tater Tot Casserole
Ah. You want my mother-in-law's marvelous Tater Tot Casserole:

 ~1 lb ground beef ~1/2 kg
 1 can Campbell's Golden Cream Of Mushroom Soup
 1/2 a large bag Tater Tots
  minced scallions
(optional)

.
Preheat oven to
 375 190 .
.
Press ground beef into bottom of
 8x10 inch 20x25 cm
baking dish; season lightly.
.
Pour soup over ground beef. Top with scallions if desired.
.
Place Tater Tots on top of soup. If you're aesthetically inclined and have a
little time, lay the Tots out in geometrically pleasing patterns, otherwise
just pour them on and smooth them with the flat of your hand.
.
Cook for 45 minutes or until beef is cooked and Tots are crispy golden-brown.
.
For a gourmet touch, sprinkle paprika on the Tots.

Scott Fisher
decwrl.dec.com!sfisher

 Leeks and Bananas in Cheese Sauce
Copied from a pal, who doesn't really have a formal recipe. I'm sure youse all
can work it out for yourselves. These veggies make a really tasty, sweet
combination, which contrasts delightfully with your favourite cheese sauce.

  leeks
(thin-ish)
  bananas
  cheese sauce

.
Take enough nice leeks and bananas to fill the bottom of a flat oven dish.
Strip the leaves of the roughest foliage and parboil the leeks for 1-2
minutes.
.
Cut into preferred sized -
 1-2 inches 3-5 cm
in length probably, and alternate them with similarly chopped bananas.
.
Make lots of thick cheese sauce (for the leeks are full of water) and
pour generously over the top. I have tried this with a fine tasty cheddar.
The leeks and bananas make a sweet, vaguely peppery combination, so choose the
cheese accordingly.
.
Cook in the oven till the veggies are done! (I'm never sure how long this is -
I just keep checking).

Vegans might try a white sauce flavoured with orange or ginger perhaps?

Morna J. Findlay
[e-mail]
Organization: Laboratory for the Foundations of Computer Science, Edinburgh U

 Fruit Salad/Corn Pancakes
In <[e-mail]> [e-mail] (news) writes:
.RS
My mother mixes bananas with sour cream and cinnamon and sugar. It's very
good, actually, along the lines of cereal/bananas/milk/sugar.
.RE
I make a fruit salad along this line. Bananas, apples, peaches, whatever
else, cut up into pieces. Stir in sour cream (or yogurt), honey, cinnamon, a
dash of clove sometimes. Let it chill well, mix again and serve.

.RS
Dad used to make corn pancakes -- regular pancake mix or Bisquick (tm) batter
with drained whole kernels of canned corn mixed into it. Seems odd to eat
with syrup, but this one is along the lines of cornbread, I guess.
.RE
In our family, we made ham and corn fritters. Mix up your favorite pancake
batter. Add one drained can of corn and chopped up cooked ham. Serve with
lots of butter (but never syrup!)

Lynn Alford
[e-mail]
Organization: James Cook University

 Watergate Salad
My sister brought this home from a Christmas party. After looking at it for
awhile, then eating it all, I demanded the recipe.

 1 box pistachio pudding
 1 tub cool whip
 1 cup walnuts
 2 cups green grapes
 1 cup pineapple chunks

.
Make the pudding as directed, then fold in the cool whip.
.
Mix in everything else and then chill. Yum but really weird.

Kalpana
[e-mail]
Organization: University of Pennsylvania, Med School Computer Facility

 Fruit Dip/Apple Cream Pie
Ok, weird,.. maybe not, but simple and good they are...
 Fruit Dip
 1 small jar marshmellow cream
 8 oz cream cheese 250 g
 dash ginger, or freshly grated ginger
(for those who can't handle things this simple)

.
Mix all ingredients together.
 Apple Cream Pie
 1 pie crust
 1 small pkg vanilla instant pudding
 8 oz sour cream
 1 can apple pie stuff

.
Mix vanilla pudding and sour cream together (use electric mixer and whip if
necessary) may need to add a little milk.
.
Spread this good stuff over a pie crust filled with canned (heaven forbid)
apple pie stuff. A darn quick and easy dessert, but isn't too good in the
looks department.

Dianne C. Esplin
[e-mail]

 After Midnight Drink
This recipe for a very fine drink could fit into .food.drink, but here it is:

 2 Tbls instant coffee
 2 Tbls instant cocoa
  fresh cold milk
  cream

.
Put instant coffee and instant cacoa in a glass with fresh cold milk. Add some
cream.

It also tastes fine with a spot of brown rum (sp?) (I prefer jamaican!) This
really pushs you up.

Martin Pfeilsticker
arbi.informatik.uni-oldenburg.de!Martin.Pfeilsticker


 REC.FOOD.RECIPES-#104 PAVLOVA-3 Dol 20 Mar 91 1991
 PAVLOVA
The recipe is definitely not nouvelle cuisine, and is probably historically
interesting as an example of what hard working people did to their arteries
and heart valves and largely got away with it. Not for the OVO- or LACTO-
squeamish. The following is taken from the rather down to earth Australian
classic cookbook A Treasury of Good Recipes by Winifred Savage.

To make a Pavlova, you need first to make a Meringue:
 Meringue Mixture
 4 egg whites
 1 cup castor sugar 200 g
 1/2 cup crystal sugar 100 g
 1 lvl dsrts cornflour
 1 tsp lemon juice

.
Beat egg whites until they are fluffy and will hold their shape.
.
Gradually add the castor sugar and beat until dissolved.
.
Fold in the crystal sugar, cornflour and lemon juice.
 Pavlova
  plain meringue mixture
  cochineal colouring
(optional)
  whipped cream
  strawberries or other fresh fruit in season,

or
  lemon cheese,

or
  passionfruit
  finely chopped nuts

.
If you like, colour the meringue mixture pale pink.
.
Place it in an
 8 inch 20 cm
sandwich cake tin which has been greased with butter and lightly sprinkled
with cornflour, or lined with buttered brown paper.
.
Bake in a very slow oven
 (275 (140
max) for about 1 - 1 1/2 hours.
.
When cold, place on a serving dish which must be flat. Place whipped cream
and fruit on top and sprinkle with nuts.

These days Pavlovas nearly always have a ring of Chinese gooseberry (also
known as Kiwi fruit, a name I detest as sham) slices around the edge, and
passionfruit is absolutely de rigeur.
 RATING
Difficulty:
moderate.
Time:
1 3/4 hours + cooling time.
Precision:
measure ingredients.

Bill Venables
[e-mail]
Rec.Food.Recipes Digest #105
Tue 02 Apr 1991

M:    Twice Stuffed Goose (Michael R. Tucker)
SLVo: Gado Gado (Chris Palmer)
M:    Meatballs in Sauce (Chris Cheung)
M:    Beef Wellington ( sam frajerman,sppb,x3026,)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#105 GOOSE-STUFFED M 21 Mar 91 1991
 TWICE STUFFED GOOSE
 POULTRY
I have, on occasion, managed to bring a bird or two home. A favorite recipe of
mine originally called for a goose, but I've made it with duck as well.

 1 goose (or duck)
 2-3 onions,
chopped
 2 pkg brown/wild rice
 1 cup mushrooms,
chopped
 1/2 cup green olives,
halved or chopped
 1 can condensed Cream of Mushroom soup

.
In a big sauce pan, prepare the rice (I use Uncle Ben's) just as the package
dictates.
.
In a separate skillet, saute the mushrooms, onions, and olives with butter.
Mix the rice and the sauted stuff together.
.
Stuff this mixture into the bird's cavity, packing in as much as you can.
.
Place the bird in a pan or casserole that has tall sides, with just enough
room for him to fit in. Pack the rest of your rice mixture around the bird,
and on top. Bake at
 375 190
for 1 hour, then turn it down to
 325 160
for 4 hours (depending on your elevation).
.
Remove the bird from the oven, and place him on a separate platter. Scoop out
all the stuffing and mix it all together with the stuffing that was on and
around the bird. Re-stuff the bird. With the stuffing that is left, mix it
with the soup, UNDILUTED, straight from the can, and re-pack that around
the bird as before. Return to the oven
 (325) (160)
for another hour.

The bird and stuffing is very moist and quite delicious. I did not mention
adding salt, because you should taste test to find out what is best for you.
(I don't add any 'cause the flavor packet that comes with the rice is salty
enough) I serve the bird separately (deboned) from the stuffing (with soup mix
and without from inside the bird).
 RATING
Difficulty:
easy.
Time:
6 1/2 hours.
Precision:
approximate measurements.

Michael R. Tucker
[e-mail]


 REC.FOOD.RECIPES-#105 GADO-GADO-2 SLVo 22 Mar 91 1991
 GADO GADO Vegetable salad with a peanut sauce
 ASIAN
Based on a recipe from that excellent book The Complete Asian Cookbook
by Charmaine Solomon.

 3 large potatoes,
boiled
 8 oz bean sprouts 225 g
 1 lb green beans 450 g
 3 carrots
 1/2 small cabbage
 1 cucumber
 bunch watercress
(optional)
 3 hardboiled eggs
  peanut sauce

.
Peel and slice potatoes.
.
Rinse and trim bean sprouts in a colander, pour boiling water over them, rinse
under cold water, drain.
.
Slice green beans in diagonal slices, cook until just tender, drain, rinse
under cold water, drain.
.
Slice cabbage, blanch in boiling water for 1 or 2 minutes, drain, rinse under
cold water, drain.
.
Score skin of cucumber with a fork, cut into thin slices.
.
Wash water cress, break into sprigs.
.
Put watercress on a platter, arrange other vegetables in sections on top of
watercress. Surround with slices of cucumber, put wedges of egg in the centre.
(I also garnish with prawn crisps, and also sometimes add a few thin carrot
slices for extra colour).
.
Serve cold with Peanut Sauce to spoon over individual servings.
 Peanut Sauce (quick and easy)

 6 Tbls crunchy peanut butter
 1 cup water 225 ml
 3/4 tsp garlic salt
 2 tsp brown sugar
 2 Tbls dark soy sauce
 2 tsp sambal olek (chilli sauce)
- optional,
 1/2 tsp shrimp paste
- optional,
  lemon juice
to taste
  coconut milk

.
Mix peanut butter and water in a saucepan over gentle heat until well
combined. (Should be nice and thick).
.
Remove from heat and stir in all other ingredients.
.
Add enough coconut milk so that the sauce has a thick pouring consistency.

The peanut sauce also goes very well with grilled or fried meats and fish.
Add more sambal olek until it's hot enough for your own tastes.
 RATING
Difficulty:
easy.
Time:
30 mins.
Precision:
measure ingredients.

Chris Palmer
[e-mail]


 REC.FOOD.RECIPES-#105 MEATBALLS-3 M 24 Mar 91 1991
 MEATBALLS IN SANCE
 BEEF PORK
Here is a fairly easy recipe that takes about 1/2 hour to prepare. The sauce
is fairly sweet (uses brown sugar) so you might want to cut down the amount of
sugar used (I haven't tried doing this, since I have a sweet tooth myself).
I've also used this recipe to stuff peppers, but if you do, I'd recommend
leaving out the sugar in the sauce.
 Meatballs:
 1 lb ground beef 450 g
 1/4 lb ground lean pork 110 g
 3/4 cup fine ground bread crumbs 75 g
 1/2 tsp salt
  pepper
to taste
 1 egg
 1/3 cup cheddar cheese
--- grated
 1/2 onion
--- chopped fine
 Sauce:
 2 Tbls butter 25 g
 1/2 onion
--- chopped fine
 2 cups tomato 450 ml
(red --- pack whole in juice)
 2 Tbls brown sugar
 1/2 tsp paprika
 1/2 tsp salt

.
Saute 1/2 onion in butter in a saucepan.
.
Add the other sauce ingredients and cook until the sauce bubbles.
.
Combine meatball ingredients and form into balls.
.Sk 4
Roll meatballs in flour.
.
Place meatballs in a greased casserole.
.
Cover meatballs in sauce and bake at
 350 180
for 45 minutes.
 RATING
Difficulty:
easy.
Time:
30 mins. preparation + 45 mins. cooking.
Precision:
measure ingredients.

Chris Cheung
[e-mail]


 REC.FOOD.RECIPES-#105 BEEF-WELLINGTN M 18 Mar 91 1991
 BEEF WELLINGTON Fillet of beef in puff pastry
 BEEF
This is a beef Wellington recipe that was in the recent 50th anniversary issue
of Gourmet Magazine. It impressed me significantly because I rarely get to
see a recipe that has both foie gras and black truffles and looks doable by
me.

(Your requester in the digest appears to be on the West Coast, so I'm sure
he's got, or can locate, sources for these delicacies. If he were on the East
Coast, I would recommend he contact D'Artagnan, in Jersey City, at
201-792-0748, for the foie gras and Urbani, in NYC, at 212-941-4710 for the
black truffles. By the way, Daguin's daughter, the young lady who knocked
their socks off at the state dinner in Paris for President Bush awhile ago
when she served American foie gras, is associated with D'Artagnan).
 FILLET OF BEEF WELLINGTON
 Serves 8
 3 1/2 lb fillet of beef 1600 g
tied with thin sheets of larding fat at room temperature
 3/4 lb mushrooms, 1/3 kg
chopped fine
 2 1/2 Tbls unsalted butter 30 g
 1/2 lb pate de foie gras 225 g
(available at specialty food shops) at room temperature
 1 lb puff paste 450 g
(see below) or thawed frozen puff pastry (plus additional for garnish if
desired)
 1 large egg white,
beaten
 1 large egg yolk
beaten with
 1 tsp water
to make an egg wash
 1/2 cup Sercial Madeira
 2 tsp arrowroot
dissolved in
 1 Tbls cold water 30 ml
 1/2 cup beef broth 110 ml
 2 Tbls finely chopped black truffles
(available at specialty food shops) if desired
  watercress
for garnish if desired

.
In a roasting pan roast the beef in the middle of a preheated
 400 200
oven for 25-30 minutes, or until a meat thermometer registers
 120 50 .
Let the fillet cool completely and discard the larding fat and the strings.
Skim the fat from the pan juices and reserve the pan juices.
.
In a heavy skillet cook the mushrooms in the butter over moderately low heat,
stirring, until all the liquid they give off is evaporated and the mixture is
dry, season them with salt and pepper, and let them dry completely.
.
Spread the fillet evenly with the pate de foie gras, covering the top and
sides, and spread the mushrooms evenly over the pate de foie gras. On a
floured surface roll
 1 lb 450 g
of the puff paste into a rectangle about
 20x12 inches 50x30 cm ,
or large enough to enclose the fillet completely, invert the coated fillet
onto the middle of the dough, and fold up the long sides of the dough to
enclose the fillet, brushing the edges of the dough with some of the egg white
to seal them. Fold the ends of the dough over the fillet and seal them with
the remaining egg white. Transfer the fillet, seam side down, to a jelly roll
pan or shallow roasting pan and brush the dough with some of the egg wash.
Roll out the additional dough and cut out shapes with decorative cutters.
Arrange the cutouts on the dough decoratively, brush them with the remaining
egg wash, and chill the fillet for at least 1 hour and up to 2 hours.
.
Bake the fillet in the middle of a preheated
 400 200
oven for 30 minutes, reduce the heat to
 350 180
and bake the fillet for 5-10 minutes more, or until a meat thermometer
registers
 130 55
for medium rare meat and the pastry is cooked through. Let the fillet stand
for 15 minutes.
.
In a saucepan boil the reserved pan juices and the Madeira until the mixture
is reduced by one fourth. Add the arrowroot mixture, the broth, the truffles,
and salt and pepper to taste and cook the sauce over moderate heat, stirring,
being careful not to let it boil, for 5 minutes, or until it is thickened.
.
Loosen the fillet from the pan, transfer it with 2 spatulas to a heated
platter, and garnish it with the watercress. Serve the fillet, cut into
 3/4 inch 2 cm
slices, with the sauce.
 PUFF PASTE
 Makes about 1 1/2 lb Makes about 2/3 kg
 2 1/4 cups all purpose flour 280 g
 11 oz cold unsalted butter 300 g
 1 tsp salt

.
In a bowl combine
 2 cups 250 g
of the flour,
 2 oz 50 g
of the butter, cut into bits, and the salt and blend the mixture until it
resembles meal. Stir in
 1/3 cup 75 ml
ice water and, if necessary, continue to add water, 1 tablespoon at a time,
until the mixture forms a soft dough. Gather the dough into a ball, form it
into a
 5 inch 13 cm
square, and dust it lightly with flour. Chill the dough, wrapped in wax paper,
for 30 minutes, or until it is firm but not hard.
.
In a bowl combine the remaining
 9 oz 250 g
butter, cut into bits, with the remaining
 1/4 cup 30 g
flour and toss the mixture to coat the butter with the flour. Knead the
butter and the flour together and form the mixture into a rough square. Put
the square between sheets of wax paper and with a rolling pin press it into a
 5 inch 13 cm
square. Remove the paper, dust the square well with flour, and wrap it in
another sheet of wax paper. Chill the butter mixture until it is firm but not
hard. (The dough and the butter should be of equal firmness).
.
Roll the dough into an
 8 inch 20 cm
square on a floured surface. Lay the butter diagonally in the center of the
square and roll the four visible corners of the dough into
 6 inch 15 cm
strips. (The dough will form an X around the butter). Fold each strip of
dough over the butter to enclose the butter completely and turn the dough
over, sprinkling the work surface and the dough with flour. With the rolling
pin flatten the dough with uniform impressions and roll it into a
 12x6 inch 30x15 cm
rectangle. Turn the dough over, brush off any excess flour, and fold the top
third of the rectangle over the center and the bottom third over the top,
forming a rectangle about
 6x4 inches 15x10 cm .
.
Turn the folded dough seam side down so that an open end faces you. With the
rolling pin flatten the dough with uniform impressions. Roll the dough from
the center away from you to within
 1/2 inch 1 cm
of the end. Flatten the ends gently with uniform impressions but do not roll
the pin over the ends ot the air and butter will be expelled. Reverse the
strip on the surface, flouring the surface as necessary, and again roll the
dough from the center away from you to make a rectangle about
 12 inches 30 cm
long. Turn the dough seam side up, brush any excess flour from it, and fold
the rectangle in thirds as before. This completes 2 turns. Chill the dough,
wrapped in plastic, for at least 3 hours and up to 3 days.

The dough may be frozen.
 RATING
Difficulty:
time consuming.
Time:
meat - 4 1/4 hours, dough - 1 hour preparation + chilling time.
Precision:
measure ingredients.

sam frajerman,sppb,x3026,
disc![e-mail]
Rec.Food.Recipes Digest #106
Fri 05 Apr 1991

Ml:   Garbanzo Pizza (David Dmytryshyn)
Al:   Pelmeni (Christopher Possanza)
SVl:  Spaghetti Sauce (lewkowicz)
Ao:   Pelmeni (rmoore)
A:    Pelmeni (Thomas Hague)
M:    Roast Leg of Lamb with Moroccan Spices (Jade Walker)
Cl:   Old Fashioned Fudge (jj, like it or not)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#106 PIZZA-GARBANZO Ml 24 Mar 91 1991
 GARBANZO PIZZA sounds better than chick-pea pizza
Here's a recipe I tried yesterday, a slight modification of something I saw
done by the Frugal Gourmet, Jeff Smith, on PBS. It again follows my no
amounts given approach to cooking.

  Garbanzo beans (chick-peas)
  oregano
  basil
  rosemary
  mozzerella cheese
  tomatoes
(or tomato sauce)

.
Bring the garbanzo beans to the point of readiness for putting in the
food-processor. (i.e. open the can, or soak overnight and cook).
.
Puree the beans, adding water to make them smooth and spreadable.
.
Grease enough pan space to accommodate however much garbanzo beans you've
pureed. Spread out the pureed beans on the pan(s) about pizza thickness and
cover liberally with a GOOD olive oil. Now cover with with the remaining
ingredients, or with whatever else is in the fridge and might go well with it.
.
Bake at about
 375 190
for a half hour or until just prior to burning commences. You should be able
to cut pieces. If it's still rather mushy, put it in a bit longer.

This might work with a combination of tofu and garbanzo beans as well. I
discovered that the tofu/garbanzo mixture worked nicely in the tolafel recipe
I submitted earlier. (Roughly equal proportions).
 RATING
Difficulty:
easy.
Time:
3/4 hour + time to prepare beans.
Precision:
no need to measure.

David Dmytryshyn
[e-mail]


 REC.FOOD.RECIPES-#106 PELMENI-1 Al 26 Mar 91 1991
 PELMENI
 BEEF PORK RUSSIAN
Someone recently requested a recipe for pelmeni (Siberian Ravioli). I
was in the Soviet Union recently, and this is a recipe I brought back with me
- I haven't tried it yet, but here it is, complete with description and
history:
.PD 1
Pelmeni are among the most popular Russian dishes. They are served in special
Pelmennaya cafes and sold frozen in bright red boxes in shops, but any
housewife worthy of her name considers it a matter of honour to make them
herself.

Pelmeni have spread throughout the whole country from Siberia, which is why
they are are often called Siberian pelmeni. Siberia is not only an enormous
territory, with wonderful towns, rivers and lakes, but is also the home of
many original dishes, which have become part of Russian cooking. Pelmeni
originated in Siberia long ago. To the Komi, a people living in the area of
the Urals, the word 'pelnyan' means 'an ear made of dough', and pelmeni really
are this shape. They are made from pastry and meat. People in Siberia
usually make them in huge quantities, by the thousand, and then freeze them
- the Siberian winter makes this easy. Any Siberian who sets out on a fishing
or hunting expedition, or just on a long journey, inevitably takes a whole bag
of pelmeni with him. All he has to do when he feels hungry is build a fire,
boil some water and drop some of the pelmeni, frozen hard by the frost, into
it; a few minutes later an appetizing smell will rise over the taiga, letting
him know that lunch is ready.

 11-14 oz flour 300-400 g
 1 rsp salt
 1 or 2 eggs
 1/2 glass warm water
 7 oz beef 200 g
 7 oz pork 200 g
  onions

.
Making pelmeni begins with the preparation of the pastry. Sift flour into a
mound, make a well in the centre and add salt, eggs, warm water and knead the
dough. Cover it with a tea towel and leave to stand for 30-40 minutes.
.
Meanwhile, make the meat filling. Take beef and pork and put through the
mincer twice, together with onions. Add first salt and ground black pepper
to taste and then some cold boiled water. The mixture should be not quite so
thick as for rissoles. When the filling is ready, return to the pastry.
.
Roll it out thinly, cut out circles and put a small ball of filling onto each.
The edges have to be joined and pinched together, which is not as easy as it
sounds. No one cook's pelmeni are the same: some make large ones, others
small ones, some pelmeni are very intricately, and others more simply joined.
Put the pelmeni in the fridge so that they become firm.
.
To serve, cook the pelmeni in boiling salted water for about 10 minutes, until
they rise to the surface. They are served with sour cream, melted butter,
vinegar, pepper and mustard.

There you have it. Just one small note: I've never made them, but I've bought
them at the Russian bazaar we have here every year, and I've found that they
are wonderful boiled in chicken broth rather than water.
 RATING
Difficulty:
easy.
Time:
1 hour + refrigerating time.
Precision:
measure ingredients.

Christopher Possanza
[e-mail]


 REC.FOOD.RECIPES-#106 SPAGH-SAUCE-4 SVl 26 Mar 91 1991
 SPAGHETTI SAUCE
 ITALIAN
Well, I'm not Italian (I'm Polish and Welsh), but an Italian roommate of mine
taught me this in college, and I've since made my own modifications:

 2 big cans crushed tomatoes
(preferably peeled)
 2 med cans tomato paste
  parmesan cheese
  oregano
  garlic
  Italian seasonings

.
Put the crushed tomatoes in a good size pot (the stove is set at LOW the
ENTIRE time you are cooking this -- a good spaghetti sauce takes 2 1/2
- 3 hours to make -- this lets the flavors really come out).
.
Add a few good shakes of each of the following: parmesan cheese, oregano,
garlic, and Italian seasonings. Every now and then add a big spoonful of the
tomato paste, trying to time your last addition about 20 minutes before you
are ready to eat. Test it occasionally, to see if you want to add more spices
(and play with it -- it's a pretty hard sauce to ruin).
.
Season to taste and serve.

If you want, you can brown some ground beef and onion and add it to the sauce,
although we prefer it without the meat.
 RATING
Difficulty:
very easy.
Time:
2 1/2 - 3 hours.
Precision:
approximate measurements.

[e-mail]


 REC.FOOD.RECIPES-#106 PELMENI-2 Ao 1 Apr 91 1991
 PELMENI Siberian meat-filled pastry
 MEAT RUSSIAN
This is a traditional Central Russian / Siberian dish, although regional
versions exist made with mushrooms. Also Ukranian var'eniki are similar,
though larger and not frozen, made with anything including versions with
potatoes, sourkraut and even cherries (these last are magnificent!!!).

 Dough:
 3 cups flour 375 g
 1 tsp salt
 3 egg yolks
 1/2 cup water 110 ml
 Filling:
 8 oz quality beef 225 g
 8 oz fat pork 225 g
 1 onion
well chopped
  salt and pepper
to taste (a fair amount)
 1/4 cup ice

.
Mix all dough ingredients (mixer/food processor/whatever) well, cover, let
rest at room temperature for 30 min, or use your own favorite noodle dough.
.
Grind and mix well the ingredients for the filling (food processor), add ice
towards the end.
.
Assembly: Roll out dough (by halfs or quarters) as thin as you can - about
 1/16 inch 1-2 mm ,
cut
 2-3 inch 5-8 cm
circles (use cookie cutter or a large glass), spoon filling on (1 tsp or so
each), fold in half and pinch closed. Use dough trimmings with next
half/quarter of the dough. This part consumes time. In Russia this is usually
a family affair - goes a lot faster. Lay out on a cookie sheet and pop in the
freezer until solid. Pel'meni will keep in the freezer for a couple of months.
.
To serve: Throw about 10-15 pel'meni in salted boiling water, return to
boil, in 5-6 min they will float to the top - ready. Served always with
pepper (black or red) and butter, either with the water/broth they cooked in
with sour cream (my personal preference), or without liquid with sour cream or
vinegar.
 RATING
Difficulty:
easy.
Time:
1 1/4 hours.
Precision:
measure ingredients.

[e-mail]


 REC.FOOD.RECIPES-#106 PELMENI-3 A 31 Mar 91 1991
 PELMENI Ravioli in rounds
 RUSSIAN BEEF CHICKEN PORK

.
Make eggnoodle dough and roll out thin.
.
Cut in rounds, size of silver dollar.
.
Put scant teaspoon of one of the following mixtures on one round and moisten
edges with eggwhite/water and seal other round on top.
.
Simmer in boiling water 12-15 minutes and drain.
.
Dot with butter, a few drops of lemon juice and a little meat juice.
 Filling 1:
  cooked chicken meat
chopped
  smoked ham
chopped
  nutmeg
  chopped parsley
  salt and pepper
to taste
 small amount meat juice
to moisten.
 Filling 2:
  cooked beef
chopped
  cooked pork (roast ends are best)
chopped
  nutmeg
  chopped parsley
  salt and pepper
to taste
 small amount meat juice
to moisten.

In Siberia, Pel'Meni are served in soup or with sour cream and a vinegar and
mustard mixture.
 RATING
Difficulty:
easy.
Time:
1 hour.
Precision:
measure ingredients.

Thomas Hague
[e-mail]


 REC.FOOD.RECIPES-#106 LEG-OF-LAMB-6 M 27 Mar 91 1991
 ROAST LEG OF LAMB WITH MOROCCAN SPICES
 LAMB
This recipe is a paraphrase of the one in Sarah Leah Chase's Cold-Weather
Cooking. (New York: Workman Publishing, 1990. ISBN 0-89480-752-8). I
particularly like her books because she makes unusual combinations of
ingredients that I wouldn't normally try. I tried this last Sunday by halving
the ingredients and using a
 2 1/2 lb 1125 g
section of leg that I had left over from previous cooking expeditions. In this
case, it served only two, but one of them was my husband.
 Serves 8-10
 1/2 cup unsalted butter 100 g
at room temperature
 6 cloves garlic,
minced
 3 Tbls minced fresh ginger
 1 Tbls paprika
 1 Tbls ground cumin
 2 tsp ground coriander
 ~6 1/2 lb leg of lamb ~3 kg
  Kosher (coarse) salt
 1 1/2 cup dry red wine 1/3 l
 Raspberry-Mint Sauce:
 1 cup fresh mint leaves,
torn into coarse pieces
 3/4 cup raspberry vinegar 170 ml
 1/2 cup rice wine vinegar 110 ml
 1/3 cup sugar 65 g
  freshly ground black pepper
to taste

.
Preheat oven to
 350 180 .
.
Mash butter, garlic, and ginger together in a small bowl, then add in the
spices and continue to blend until it forms a smooth paste.
.
Trim the fat on the lamb to a thin layer. Make about 20 small
 1 inch 2 1/2 cm
deep cuts in the lamb with the tip of a sharp paring knife. Rub the lamb with
the spice paste, making sure to push it into the incisions.
.
Put lamb in a roasting pan and sprinkle with the kosher salt. Add wine to the
bottom of the pan. Roast the lamb for about 1 1/2 hours (medium-rare). Baste
occasionally with the pan juices.
.
While the lamb is roasting, prepare the sauce. In a small bowl, put the mint
and pour both vinegars over it. Stir in the sugar and add the pepper. Let sit
at room temperature to let the flavors mellow.
.
Remove lamb from oven and let sit 10-15 minutes. Slice the lamb thin and
arrange on a platter. Pour some of the pan juices over the slices. Serve with
the raspberry-mint sauce on the side.
 RATING
Difficulty:
moderate.
Time:
2 hours.
Precision:
measure ingredients.

Jade Walker
[e-mail]


 REC.FOOD.RECIPES-#106 FUDGE-2 Cl 27 Mar 91 1991
 OLD FASHIONED FUDGE Chocolate fudge
Well, this is a really old-fashioned recipe, but it works very well.
It's a chocolate fudge recipe from who knows where (originally).

 1 cup condensed milk 225 ml
(NOT sweetened!)
 2-3 Tbls butter 25-35 g
 2 oz unsweetened baking chocolate, 50 g
broken into small chunks (Hershey's works much better than Bakers for no good
reason I know of, at least in this recipe. Callibaut also works very well)
 2 cups white granulated sugar 400 g
 1/4 tsp salt
 2-3 Tbls corn syrup 30-50 ml
(I use light right now, either works)
 1/2 - 1 cup walnuts, black walnuts, or pecans
depending on what you have/like (optional)
 1 tsp vanilla
 1 Tbls dark rum
(optional)

.
Combine ingredients in a
 3 qt 1 1/3 l
heavy saucepan. Heat slowly until chocolate is melted, stirring fanatically.
Heat a bit faster, wiping sides down to keep chocolate from scorching and
sugar from crystallizing on sides. Heat slowly until near soft-ball. Stir
fanatically or beat until chocolate is well emulsified. Wipe down sides
again. DO NOT STIR ANY MORE UNTIL IT'S OFF THE HEAT. Continue cooking
until between softball and medium-ball. I don't know what temperature, I use
the old-fashioned cold-water test and it works every time. If you stop at a
classical softball, the results won't quite crystallize, and you'll have
something very much like chocolate toffee. If you go to medium, you will have
HARD fudge. Sorry, but that's how it works.
.
When cooked, remove from heat and put into pan of cold water (to stop the
cooking). Let cool until it's possible to touch the syrup (BE CAREFUL!)
without disturbing it.
.
Add vanilla and nuts and rum if included.
.
Start beating with a strong spoon. The mixture will, soon after it's all
combined, start to glaze over, and start to get thicker. When it looses its
shine, put into a buttered
 8x8 inch 20x20 cm
pan FAST. (It hardens very quickly if you're at the right point in
cooking). Cut. Let cook and set.

The sensitive parts of this recipe are the measurement of milk and sugar, and
the cooking stop point. Everything else is pretty forgiving.
 RATING
Difficulty:
tricky.
Time:
?
Precision:
measure ingredients.

[e-mail]
Rec.Food.Recipes Digest #107
Sat 06 Apr 1991

SV:    Marinara Sauce (Renee P. Peloquin)
SV:    Almost Grandma's Tomato Sauce (Patricia Cuocco)
CV:    Hot Cross Buns (Alan Wadsworth, Physics, UoC, NZ)
OV:    Rassam (Tandy Warnow)
S:     Chicken and Pepperoni Pasta Sauce, and Garlic Bread (Kevin Krom)
Bl:    Garlic Bread (tngd5)
Bl:    Henninger's Ale House Garlic Bread (Suzanne Farmer)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#107 MARINARA-SAUCE SV 27 Mar 91 1991
 MARINARA SAUCE A tomato sauce
Wait until you get hold of some beautiful home-grown, ripened-in-the-sun
tomatoes this summer for a wonderful experience. Otherwise, use canned whole
or pureed tomatoes, increase the seasoning, add rosemary, marjoram, or
oregano, and call it red gravy.

  fresh tomatoes
(plum tomatoes are best because they are more meaty)
  garlic
  olive oil
  pepper
(white, if you have it)
  fresh basil,
chopped (dried, if you don't have fresh)
  fresh italian parsley,
chopped (leave it out if you don't have it)

.
Chop up the tomatoes - some very fine, some chunky.
.
Tilt up the saucepan, make a small puddle of oil at the bottom edge, and brown
the garlic over low heat until it is just golden. If you leave the clove
whole, you will need to use lower heat and longer, but can remove the clove.
If you chop it, it will go faster and you will have garlic chunks. Your
choice.
.
Add the tomatoes and other seasonings. With the best tomatoes, use a light
hand with garlic and seasonings.
.
Simmer for only as long as it takes to drive off some moisture and blend the
flavors, but not so long as to drive off (m)any of the flavors. 10 minutes
could be enough. Don't cook any longer than 20 minutes.
.
Serve with pasta, beans (chickpeas are good), etc.
 RATING
Difficulty:
very easy.
Time:
20 mins.
Precision:
no need to measure.

Renee P. Peloquin
peloquin@orange


 REC.FOOD.RECIPES-#107 TOMATO-SAUCE-2 SV 29 Mar 91 1991
 ALMOST GRANDMA'S TOMATO SAUCE
This isn't exactly Grandma's recipe, but it's close (she was adorable and a
great cook). I've simplified it just a bit.

 3 large cans (28 oz) peeled tomatoes 3 large cans (800 g)
(Progresso brand is best).
 1 med onion,
finely chopped
 5 cloves garlic,
finely chopped
 1 small can tomato paste
  salt
(to taste)
 1/2 tsp crushed red pepper
 3 Tbls oregano
 2 Tbls basil
 pinch thyme
 1 whole bayleaf
 1 tsp sugar
 1/2 cup bell pepper and/or mushrooms
(optional)
 1/2 cup red wine 110 ml

.
Process tomatoes in a blender until liquid. Set aside.
.
Saute onion and garlic in enough olive oil to cover
 1/4 inch 1/2 cm
of the bottom of a a large NON-ALUMINUM saucepan.
.
Add tomatoes (carefully; the oil will splatter). Stir.
.
Add tomato paste; use a little warm water to remove stuck paste from can and
add the water to the sauce.
.
Add salt, red pepper, oregano, basil, thyme, bayleaf and sugar.
.
If you want to add bell pepper and/or mushrooms then add them now.
.
Stir well over med-high heat until sauce just comes to a boil. Lower heat.
Simmer 1 hour.
.
While the sauce is simmering, add red wine.

This should give you enough sauce for several meals.

It freezes very well, but don't use a plastic container - the sauce will
stain the container.

I'm one of those cooks who cooks without recipes, so if I've confused
you don't hesitate to send me an E-mail recipe and I'll try to
clarify.
 Variation (meat sauce)
To the above you can add ground meat (it's okay to add it raw, it will cook in
the sauce) or strips of steak, etc. Simmer for 2 hours.

For a truly delicious sauce use Italian sausage. Poke a few holes in each
sausage and cook the sausage in a frying pan about half way through. Drain
off the excess fat. Then add to the sauce. Simmer sauce at least 3 hours.
You may have to skim some fat off the top of the sauce before serving.
 RATING
Difficulty:
easy.
Time:
1 1/4 hours. (Variations up to 3 1/2 hours)
Precision:
measure ingredients.

Patricia Cuocco
[e-mail]


 REC.FOOD.RECIPES-#107 HOT-CROSS-BUNS CV 28 Mar 91 1991
 HOT-CROSS-BUNS
 Makes 6
 1 cup flour 125 g
 1 tsp mixed spice
 3 cups currents 500 g
 1 1/2 tsp yeast
 1/3 cup warm water 75 ml
 1/2 tsp salt
 1 Tbsp sugar
 1 Tbsp peel
(optional)
 1 tsp sugar
 1/2 tsp cinnamon

.
Put flour, salt, spice, 1 Tbsp sugar, currents (and peel) in a bowl. Leave in
a warm place.
.
Mix yeast, 1 tsp sugar and water. Leave yeast mixture to rise. Stir yeast
mixture into flour mixture. Knead, roll into buns and leave in a warm place
to rise.
.
Bake 10-15 minutes at
 425 220 .
 RATING
Difficulty:
moderate.
Time:
?
Precision:
measure ingredients.

Alan Wadsworth, Physics, UoC, NZ
[e-mail]


 REC.FOOD.RECIPES-#107 RASSAM OV 28 Mar 91 1991
 RASSAM Indian dahl soup
 INDIAN
My husband is from Tamil Nadu, in South India, and there they have a
soup called Rassam or Rasam. It's similar to Sambar, in
that it is made from toor dal (similar to yellow split peas), tamarind paste
and lots of water.

There are many variations on rassam. Here is a recipe for one. (Comments in
parentheses are mine).

Taken from Madhur Jaffrey's Vegetarian Cooking.

 1/2 cup toovar dal 85 g
(also called toor dal or arhar dal)
 2 quarter-size slices ginger
 1/2 tsp turmeric
 1 lb tomatoes,
chopped (roma tomatoes are best)
 4 tsp tamarind paste
 2 1/2 tsp salt
 7 cloves garlic
(not used by Brahmins in South India, so you can leave this out if you like)
 1 red pepper
 1 1/2 Tbls curry leaves
 10-15 fresh Chinese parsley
(aka coriander or cilantro)
 generous pinch asafetida
 3/4 tsp ground cumin
 3/4 tsp ground coriander seed
 2 tsp oil
 3/4 tsp whole black mustard
 3/4 tsp whole cumin
 1/2 tsp urid dal
 2 tsp fresh Chinese parsley,
chopped

.
Put toor dal,
 4 cups 900 ml
water, ginger, and 1/4 tsp. turmeric in to boil; simmer for 1 1/2 hours. Mash.
Let sit for 10 minutes. (Can do this fast in a pressure cooker if you like).
.
Combine tomatoes, tamarind paste, 1/4 tsp. turmeric, salt, 5 garlic cloves,
red pepper, 1 Tbls curry leaves, chinese parsley, asafetida, ground cumin and
coriander, and
 4 cups 900 ml
water in a new pot. Bring to a boil. cover, turn heat to low and simmer for
1 1/2 hours. (We never let it simmer for more than 15 minutes).
.
Take a cup of the dal water and add to the tomato pot. Then take
 1/4 cup 55 ml
of thick dal, mash it, add to tomato pot. Strain this mixture through a
sieve, extracting as much liquid as you can. (We don't do this at all. We
just combine the dal water with the tomatoes and spices).
.
Put strained liquid in a pot and bring to boil. Cover, and turn off heat.
.
Put the oil in a small skillet and heat over a medium flame. When hot, put in
the remaining 2 cloves garlic, mustard seeds, whole cumin seeds, urid dal, 1/2
Tbls curry leaves, and after a few seconds pour these contents into the hot
soup (strained liquid), and cover immediately. Let sit for 5 minutes, strain
and serve with chopped chinese parsley.
 Additional Comments (mine):
The way we make it at home is much faster, easier, but may not be as
delicious. It certainly is at least as authentic, since Rasam is a South
Indian preparation, and Madhur Jaffrey is a North Indian.

You can use the same ingredients as she suggests, but don't bother to strain
the tomatoes, dal paste, etc. The important thing is to use good tomatoes,
very firm fleshed roma tomatoes for example. Also, use enough tamarind paste
to make the rasam somewhat sour. The coriander leaves (aka cilantro or chinese
parsley) add a lot of flavor at the end. She describes at the end of her
recipe a way to season the rasam. This means adding fried spices. We
do this but only use the mustard seeds, and sometimes a few curry leaves. The
way to do this well is to use a metal spoon -- a big stainless steel one which
you can put directly over the heat, and hold the handle of without getting
burnt. In this spoon we put
 a tablespoon 15 ml
of oil or less, and let it get quite hot, almost but not quite smoking. Only
when it is very hot do you add the spices, since the mustard seeds will only
pop (or burst) if added when the oil is very hot. As soon as they start
popping (5-10 seconds) take the spoon off the heat, and add the contents of
your spoon to the rasam.

This is eaten mixed with rice and whatever vegetables you've cooked. It can
be eaten separately, but that's very rare. Probably only for invalids.
 RATING
Difficulty:
moderate.
Time:
2 hours.
Precision:
measure ingredients.

Tandy Warnow
[e-mail]#


 REC.FOOD.RECIPES-#107 PASTA-SAUCE-5 S 28 Mar 91 1991
 CHICKEN AND PEPPERONI PASTA SAUCE
 CHICKEN
 (All measurements are approx. I personally never measure)
  chicken breast,
boneless, cut into bite-size pieces (1)
 ~3-4 oz pepperoni, ~75-100 g
also cut in bite-size pieces
 ~12 oz tomato sauce 350 g
  shredded Mozzarella or Parmesan cheese
(optional)
  olive oil
 2x 1/4 tsp crushed red pepper
 2x 1/4 tsp oregano
 1/4-1/2 tsp garlic powder or cloves
to preference
  Onions,
diced, dried, powdered, or otherwise (about 1/2 tsp)

.
Put a small amount of olive oil in a frying skillet over med.-high heat. Add
chicken and sprinkle first portions of pepper and oregano over the chicken.
.
When the chicken is almost done cooking, add the pepperoni. After pepperoni
becomes hot, remove from heat and drain excess oil.
.
Replace skillet at low heat, add tomato sauce and remaining spices.
.
Serve hot over pasta, sprinkling shredded mozzarella over the sauce if
desired.
 RATING
Difficulty:
easy.
Time:
?
Precision:
approximate measurements.

Kevin Krom
[e-mail]


 REC.FOOD.RECIPES-#107 GARLIC-BREAD-3 Bl 1 Apr 91 1991
 GARLIC BREAD
 PARTY BARBECUE MICROWAVE

 1 long loaf
 4 oz butter 100 g
 3-4 tsp minced garlic

.
First you get the butter and melt it in the microwave.
.
Add garlic and stir for 30 seconds.
.
Then apply to the bread (preferably a long loaf split down the side. Try and
use all of the butter).
.
Wrap it up with 4 pieces of aluminum foil, just leaving the top exposed. Then
place it on your barbecue (if you don't have one get one) for about 10 min. on
low heat.
 RATING
Difficulty:
very easy.
Time:
15 mins.
Precision:
approximate measurements.

[e-mail]


 REC.FOOD.RECIPES-#107 GARLIC-BREAD-4 Bl 3 Apr 91 1991
 HENNINGER'S ALE HOUSE GARLIC BREAD
 PARTY BARBECUE MICROWAVE
I cut it from a newspaper many years ago (judging from my yellowed copy) and
I'm not sure of its origin. However, it's the best I've tried to date.

 1/2 lb butter, 450 g
softened
 1 Tbls fresh garlic,
minced
 1 tsp dried basil
 1 tsp oregano
 1 tsp red pepper flakes
(I substitute 1/2 tsp ground red pepper)
 1 tsp dried parsley
 1/2 cup grated Parmesan cheese

.
Mix all ingredients.
.
Spread generously on day-old Italian bread (slices
 ~1.5 inches 3.5 - 4 cm
thick).
.
Broil until bubbly and golden.

It is very important to get day-old bread. Fresh bread will get too soggy.
This garlic spread will keep for months in the refrigerator.
 RATING
Difficulty:
very easy.
Time:
15 mins.
Precision:
approximate measurements.

Suzanne Farmer
[e-mail]
Rec.Food.Recipes Digest #108
Sun 07 Apr 1991

Cl:    Fudge (Lynn M Alford)
OV:    Jamaican Jerk Seasonings (Carol Miller-Tutzauer)
BV:    Thai Sticky Rice (Carol Miller-Tutzauer)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#108 FUDGE-3 Cl 29 Mar 91 1991
 FUDGE

 2 oz bitter chocolate 50 g

(or
 6 Tbls cocoa 100 ml

plus
 2 Tbls oil 30 ml
)
 2 cups sugar 400 g
(fine grained sugar will dissolve fastest)
 3/4 cup milk, or cream, or half milk and half cream 170 ml
(cream will produce the richest fudge but it is more expensive)
 1 Tbls butter 13 g
 1 tsp vanilla
 3/4 cup nuts 75 g
(optional, I never use them myself, but you might like nuts in your
fudge)
 few grains salt
 Useful Equipment
.RS
a candy thermometer

a marble slab
 18x18 inches 30x30 cm
.RE
You might be able to make do without these, I haven't tried it. The marble
in particular is useful for cooling the candy quickly.

.
Assemble all materials and utensils; see that hands and nails are clean.
.
Put chocolate into saucepan and melt over hot (not boiling) water in another
saucepan until free from lumps. If you are using cocoa, then mix the cocoa
and oil thoroughly in the saucepan.
.
Add the
 2 cups 400 g
of sugar very slowly to the chocolate, stirring well. (With granulated sugar,
moisten with
 2 Tbls 30 ml
water to help dissolve).
.
Add
 3/4 cup 170 ml
of milk and salt, slowly while stirring.
.
Place saucepan over low heat. (Note, no longer as part of a
double-boiler).
.
Stir constantly (back and forth, not round and round), until the sugar
is entirely dissolved. Bring up to simmering but do not let boil. (This is
vital. The sugar must fully dissolve before you let it go to a boil.
If the sugar doesn't dissolve, it will recrystalise).
.
Wash down the sides of the saucepan: Have a cup half full of water, dip the
pastry brush in this, shake it a little leaving some of the water in the
brush. Wipe the sides of the saucepan from the top down to the sugar mixture.
(If sugar is standing in grains all up and down the sides of the saucepan,
these grains will keep your candy from being smooth because they will cause
many other grains to form when you are working the fudge).
.
Test your mixture to make sure that there are no grains of sugar left: Lift
your spoon (this should be a wooden spoon), dip your fingers in cold water and
rub over the back of the spoon. You will be able to feel grains of sugar when
you cannot see or hear them. (I know, it sounds weird but it does work. I
wouldn't suggest trying it if you are using a metal spoon though).
.
Now increase the heat, and bring your candy to boiling and boil briskly
without stirring. (Do not start the boil if there are any grains of
sugar left).
.0
Boil the fudge until it reaches the
 232 111
degree mark on your candy thermometer. (The soft ball stage). You can test
the candy by putting a few drops into cold water. They should form a soft
ball when rolled between the thumb and finger.
.1
If your fudge doesn't feel as firm as you would like, boil it a little longer
to
 234 112
or
 236 114 .
(Here in Queensland, I have to boil it longer, due to the warm weather).
.2
Before the candy has quite reached the right temperature, sprinkle a few drops
of water on your marble slab.
.3
Pour the fudge from the saucepan gently and evenly on to the slab. Do not let
the last of it drip on what is already there. Do not scrap out the saucepan.
(Use scrapings in next batch or in other ways as they might start crystals
forming in the fudge).
.4
Put butter on the fudge, letting it melt on the hot candy.
.5
Let fudge stand on the slab undisturbed until barely warm (not cold) to the
back of the hand. This should not take over 15 minutes.
.6
Lay candy bars on sheet of heavy paraffin paper on board or wooden table,
making a rectangle
 9x4 inches 23x10 cms .
.7
Once cool, work fudge with spatula scraping up and turning the edges of the
fudge over to the center. Continue in this way, working from the edges to the
center and keeping slab and spatula clean.
.8
Scrape spatula frequently with a knife, do not add grainy scrapings to the
candy. (Quite frankly, I add these scrapings to the candy, and I don't think
it matters as much as the previous warnings).
.9
Soon after beginning to work fudge, pour on 1 teaspoon of best vanilla extract
and continue working.
.0
When the fudge seems to be creamy throughout, but before it gets firm,
add nuts a few at a time and work in well until all are added.
.1
When fudge gets firm, place between candy bars making it
 3/4 inch 2 cm
thick. After fudge has set, you can cut it into squares.

Well, that's it. After you have made a batch, you can decide if your
equipment will let you make a double batch (ie. did the fudge almost boil out
of the saucepan, or overflow the marble?) My pan is deep enough to boil a
double batch of fudge, but I have to use extra wooden bars on the marble to
restrain it while it cools. A double batch also needs to be worked longer,
but it will last longer too. Just double the ingredients to make twice as
much at a time. Some of the comments added to the recipe are obviously mine,
others added are not as obvious but still mine. Some belong to the original
recipe.

My candy bars are specially made for this job (I don't know where my
grandmother got them from). They are the required
 3/4 inch 2 cm
deep, and they are marked off in inches so it is easy to make the squares.
Each has a hook on one end, that lets you attach them securely to each other.
 RATING
Difficulty:
difficult.
Time:
?
Precision:
measure ingredients.

Lynn M Alford
[e-mail]


 REC.FOOD.RECIPES-#108 JAMJERK-SEASON OV 31 Mar 91 1991
 JAMAICAN JERK SEASONINGS
 BARBECUE CHICKEN BEEF PORK
My experience is that there are as many Jerk seasoning recipes as you
will find barbecue sauce recipes in the south. With that caveat, I offer the
following recipes from my own library:
 Seasoning Paste for Jerk Pork
From The Whole Chile Pepper Book by Dave DeWitt and Nancy Gerlach,
Boston: Little, Brown, & Co., ISBN# 0-316-18223-0

 4 Habanero
stems and seeds removed, chopped

or
 7 Jalapeno chiles,
stems and seeds removed, chopped
 2 oz fresh pimiento berries 50 g
(allspice berries),

or substitute
 1/4 cup powdered allspice 55 ml
 3 Tbls lime juice 50 ml
 2 Tbls chopped scallions
 1 tsp ground cinnamon
 1 tsp ground nutmeg

.
Pound or puree all the ingredients to make a thick paste.
.
Spread paste over meat and marinate for 1 hour or longer before grilling.
 Bajan Seasoning
From The Whole Chile Pepper Book (see above).

 3 Habanero chiles,
stems and seeds removed, finely chopped
 6 scallions,
finely chopped, including the greens
 3 cloves garlic,
minced
 2 Tbls lime juice 30 ml
 2 Tbls chopped fresh parsley
 1/2 tsp ground cloves
 1/2 tsp freshly ground black pepper

.
Combine all ingredients.
.
Cut deep gashes in meat and fill with seasoning mixture.
.
Cook as desired.
 Jamaican Jerk Rub
From The Thrill of the Grill by Chris Schlesinger & John Willoughby,
NY: Wm. Morrow, ISBN # 0-688-08832-5

 1/4 cup Inner Beauty or other Caribbean hot sauce

or
 10 pureed Scotch Bonnet (or Habanero) chile peppers
(you may substitute 15 of your favorite fresh chile peppers)
 2 Tbls dried rosemary
 2 Tbls parsley,
chopped
 2 Tbls dried basil
 2 Tbls dried thyme
 2 Tbls mustard seeds
 3 scallions,
finely chopped
 1 tsp salt
 1 tsp black pepper
 juice of 2 limes
 1/4 cup cheap yellow mustard
(we omit this)
 2 Tbls orange juice 30 ml
 2 Tbls white vinegar 30 ml

.
Combine all ingredients in a food processor or blender, and blend them into a
paste, making sure that all the ingredients are fully integrated. The paste
should be approximately the consistency of a thick tomato sauce. If it is too
thick, thin it out with a little more white vinegar.
.
Cover the paste and let it sit in the refrigerator for at least 2 hours for
the flavors to blend together. Overnight is the ideal amount of time to give
them to get acquainted. (Note: If you want to avoid making a fresh
batch every time you make this dish, you can multiply the amount of paste
easily. Don't worry about it going bad, since it keeps almost infinitely).
.
Rub paste on meat and grill.
 Jerk Rub
From Jerk: Barbecue from Jamaica by Helen Willinsky, Freedom, CA: The
Crossing Press, ISBN# 0-89594-439-1 pbk (or hardcover ISBN# 0-89594-440-5)
 Yields about 1 cup Yields about 225 ml
 1 onion,
finely chopped
 1/2 cup finely chopped scallion
 2 tsp fresh thyme leaves
 2 tsp salt
 1 tsp ground Jamaican pimiento
(allspice berries)
 1/4 tsp ground nutmeg
 1/2 tsp ground cinnamon
 4-6 hot peppers,
finely ground
 1 tsp ground black pepper

.
Mix together all the ingredients to make a paste. A food processor fitted
with a steel blade is ideal for this.

Store leftovers in the refrigerator in a tightly closed jar for about a month.
 Jerk Marinade
From Jerk: Barbecue from Jamaica by Helen Willinsky (see previous
recipe).
 Yields ~1 1/2 cups Yields ~1/3 l
 1 onion,
finely chopped
 1/2 cup finely chopped scallion
 2 tsp fresh thyme leaves
 1 tsp salt
 2 tsp sugar
 1 tsp ground Jamaican pimento
(allspice)
 1/2 tsp ground nutmeg
 1/2 tsp ground cinnamon
 1 hot pepper,
finely ground
 1 tsp ground black pepper
 3 Tbls soy sauce 50 ml
 1 Tbls cooking oil 15 ml
 1 Tbls cider or white vinegar 15 ml

.
Mix together all the ingredients. A food processor fitted with a steel blade
is ideal for chopping and combining.

This will provide an excellent marinade for chicken, beef, or pork.

Store leftover marinade in the refrigerator in a tightly closed jar for about
1 month.
 Dry Jerk Seasoning
From Jerk: Barbecue from Jamaica by Helen Willensky (see previous
recipe).
 Yields 5 Tbls Yields 80 ml
 1 Tbls onion flakes
 1 Tbls onion powder
 2 tsp ground thyme
 2 tsp salt
 1 tsp ground pimento
(allspice)
 1/4 tsp ground nutmeg
 1/4 tsp ground cinnamon
 2 tsp sugar
 1 tsp coarsely ground black pepper
 1 tsp cayenne pepper
 2 tsp dried chives or green onions

.
Mix together all the ingredients.

Store leftovers in a tightly closed glass jar. It will keep its pungency for
over a month.
 Jerk Seasoning Sugar Reef Style
From Sugar Reef Caribbean Cooking by Devra Dedeaux, NY: Roundtable Press
(McGraw-Hill), ISBN # 0-07-062457-7
 (Dry)
 1 Tbls ground allspice
 1 Tbls dried thyme
 1 1/2 tsp cayenne pepper
 1 1/2 tsp freshly ground black pepper
 1 1/2 tsp ground sage
 3/4 tsp ground nutmeg
 3/4 tsp ground cinnamon
 2 Tbls salt
 2 Tbls garlic powder
 1 Tbls sugar 13 g
 (Wet)
 1/4 cup olive oil 55 ml
 1/4 cup soy sauce 55 ml
 3/4 cup white vinegar 170 ml
 1/2 cup orange juice 110 ml
 juice of 1 lime
 1 scotch bonnet pepper,
seeded and finely chopped
 1 cup chopped white onion
 3 green onions,
finely chopped

.
Note: You can make a paste by combining in a food processor all the
ingredients listed above, OR you can mix the dry spices (the first
group), store away, and then combine with remaining ingredients just prior to
using.

In a large bowl, combine the first group of ingredients.
.
With a wire whisk, slowly add the olive oil, soy sauce, vinegar, orange juice,
and lime juice. Add the Scotch Bonnet pepper, onion, and green onions and mix
well.
.
Marinate meat in mixture for at least 1 hour, longer if possible. Then grill.
 RATING
Difficulty:
very easy.
Time:
?
Precision:
measure ingredients.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#108 STICKY-RICE BV 31 Mar 91 1991
 THAI (MANGO) STICKY RICE Sticky rice/Mango with sticky rice
 THAI
Sticky rice is a very special kind of rice, sometimes called sweet rice
or glutinous rice. Go to the Asian market and ask specifically for
sticky rice. When they try to talk you out of buying it, stand firm and
INSIST that yes, you know how to cook it and yes, this is really
what you want.

The following recipes are from Keo's Thai Cuisine by Keo Sananikone:
Berkeley, CA: Ten Speed Press, ISBN # 0-89815-183-X
 Sticky Rice
 Makes 1 1/2 cups Makes 1/3 l
 1 cup sweet rice 200 g

.
Rinse rice in a colander until water runs clear; drain well.
.
Place rice in a bowl and add water to cover. Let stand 12 hours or overnight.
.
Drain rice and spread in an even layer in a steamer lined with cheesecloth or
in a stick rice steaming basket. Cook, covered, over boiling water for 40-45
minutes or until tender and translucent.
.
Remove from heat and fluff rice with a spatula. Serve hot.
 Mango with Sticky Rice
 Makes 4-6 servings
 3-4 ripe mangoes,
chilled
 3 cups cooked sticky rice 2/3 l
 1 cup coconut milk 225 ml
 2-4 Tbls sugar 25-50 g
 1/4 tsp salt

.
Rinse mangoes and chill them whole. Peel and slice mangoes just before
serving to keep the fresh sweet taste.
.
In a saucepan combine sticky rice and coconut milk and cook on medium heat
for 5 minutes or until thick.
.
Stir in sugar and salt. The amount of sugar depends on the sweetness of the
mangoes. Reduce heat to low and simmer, covered, for 2 minutes.
.
Serve warm on a platter with chilled mango slices arranged around the edge.

Mold the rice-coconut-milk mixture in a bowl, then invert and place on a large
round serving platter. Remove bowl. Arrange sliced mangoes all around. If
possible, garnish with some fresh flowers. -- CMT).
 RATING
Difficulty:
easy.
Time:
Rice - 3/4 hour + standing time.
Mango rice - 1/4 hour.
Precision:
measure ingredients.

Carol Miller-Tutzauer
[e-mail]
Rec.Food.Recipes Digest #109
Mon 08 Apr 1991

OV:    Lemon Pickle (Thomas Hague)
SPV:   Quick Tomato-Rice Soup (sommer)
Cl:    Old Fashioned Fudge (mckay)
L:     Sangria (MEDELMA)
Mo:    World's Best Stuffed Cabbage (MEDELMA)
L:     Party Sangria (Doctor FORTRAN)
Dl:    Strawberry Yogurt Pie (Laurie Corrin)
SVl:   Carbonara Sauce (tamar more)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#109 LEMON-PICKLE OV 31 Mar 91 1991
 LEMON PICKLE Californian relish recipe

 1 lb lemons 450 g
cut in wedges, lengthwise.
 1/4 cup salt
(Pickling salt) or (Kosher salt)
 5 cloves garlic
finely minced.
 5 Tbls crushed hot red pepper
(pods and seeds)
 3 cups salad oil 675 ml

.
Salt the lemon wedges on all sides and pack into a quart jar. Cover the jar
and let stand for 4-5 days at room temperature.
.
Add the garlic and pepper, mixing them through the lemons.
.
Heat the oil in a saucepan until very hot and pour it over lemons.
.
Cool, cover and let stand another 4 days at room temperature.
.
Pack into hot, sterilized jars.
 RATING
Difficulty:
very easy.
Time:
Process 5 minutes.
Precision:
approximate measurements.

Thomas Hague
[e-mail]


 REC.FOOD.RECIPES-#109 TOMATO-RICE-SP SPV 1 Apr 91 1991
 QUICK TOMATO-RICE-SOUP The quickest 'home made' soup on earth
Learned this one from a friend, and thought others could use it too:

 28 oz can crushed peeled tomatoes 800 g
 Same amount water
(use can for measurement)
 1/2 cup instant rice 100 g
 2 Tbls olive oil 30 ml
(optional, strongly recommended)
 2 Tbls lemon juice
(optional)
  salt
  spices
(thyme, oregano, parsley, basil, black pepper, tarragon -- you choose)

.
Bring water and tomatoes to boil.
.
Add olive oil and lemon juice (optimal). remove from heat.
.
Add rice and spices, cover, and let stand for 5 minutes.
 RATING
Difficulty:
very easy.
Time:
10 mins.
Precision:
no need to measure.

[e-mail]


 REC.FOOD.RECIPES-#109 FUDGE-4 Cl 6 Apr 91 1991
 OLD FASHIONED FUDGE

 1 part milk
 2 parts white sugar
  flavor of your choice
(chocolate, peppermint,...)

.
Medium heat - stir a long time - lower heat when it thickens.
.
Add flavor immediately before pouring. The critical part is when to pour - too
late and it does not come out - too early and it does not set.

The whole takes about 1 hour using
 1 cup 225 ml
milk and
 2 cups 400 g
of sugar. Best unflavored. (At least try it first au naturel).
 RATING
Difficulty:
easy.
Time:
~1 hour.
Precision:
approximate measurements.

[e-mail]


 REC.FOOD.RECIPES-#109 SANGRIA-2 L 4 Apr 91 1991
 SANGRIA
 PARTY
This is an authentic recipe for Sangria as taught to me by my older sister who
made it when we threw parties when our folks were out of town. Oddly enough,
we both survived to adulthood. Anyways:

 1 bottle red wine
 1 bottle white wine
 1 bottle club soda
 2 cups sugar 400 g
 3 oranges,
sliced thin (unpeeled)
 3 lemons,
sliced thin (unpeeled)

.
Mix ingredients in plastic garbage bucket.
.
Cover and let sit overnight.
.
Serve over ice.

One leftover gallon of this exploded one morning while our family slept. And
guess who had to clean it up...?

Motto: Don't cork it: it keeps fermenting.
 RATING
Difficulty:
very easy.
Time:
5 mins. + resting time.
Precision:
no need to measure.

[e-mail]


 REC.FOOD.RECIPES-#109 CABBAGE-STUFFD Mo 4 Apr 91 1991
 WORLD'S BEST STUFFED CABBAGE
 BEEF TURKEY
No one's asked, but I really have to share my favorite stuffed cabbage recipe,
courtesy of my mom:

 1 lb ground meat 450 g
(Mom uses beef, I use turkey)
 1 minced onion
 1/4 cup rice 50 g
 1 egg
  cabbage leaves
 1 lemon,
  stewed tomatoes
  salt and pepper
sliced thinly

.
Mix meat, onion, rice and egg together.
.
Blanch some cabbage leaves.
.
Stuff a few Tbls of the obove mixture in each leaf. If you've never stuffed
cabbage leaves, you do it just like egg rolls, starting at the bottom of the
leaf. Use a toothpick to secure each stuffed leaf.
.
Stack the stuffed leaves in a pot. Place a layer of very thin lemon slices
between each layer. Cover with a mixture of stewed tomatoes (enough to cover), 1/4 cup brown sugar, juice of a lemon and a bit of
salt and pepper.
.
Bring to a boil, lower heat, and simmer for an hour. Put the covered pot in
the fridge overnight. Reheat and serve the following day.

Some people like to add bacon or sausages to the sauce. Sausage in particular
is common in Polish and German versions. My Ukranian friend adds bacon. Feel
free to mess with the cooking liquid ingredients...the brown sugar and lemon
are the critical bits for an excellent sweet-and-sour tang.
 RATING
Difficulty:
easy.
Time:
1 1/2 hours + overnight standing.
Precision:
measure ingredients.

[e-mail]


 REC.FOOD.RECIPES-#109 SANGRIA-3 L 4 Apr 91 1991
 PARTY SANGRIA
 PARTY
Here is a Sangria recipe which has been a hit everytime we have served it:

 750 ml bottle of red wine
(I use Burgandy), chilled
 1 orange,
sliced
 1/2 lemon,
sliced
 2 Tbls sugar
 1/2 cup citrus-flavored soda ~120 ml
(e.g., 7-Up, Sprite)

.
In a non-metallic container (a glass pitcher is perfect) gently toss together
 1/2 cup 120 ml
of the wine, the fruit, and the sugar, and refrigerate for 1/2 hour.
.
Add the remainder of the wine, together with the soda, and stir.
.
You may wish to add ice; you may also wish to serve this with the fruit.
 RATING
Difficulty:
very easy.
Time:
1/2 hour.
Precision:
no need to measure.

Doctor FORTRAN
[e-mail]


 REC.FOOD.RECIPES-#109 STRAW-YOG-PIE Dl 5 Apr 91 1991
 STRAWBERRY YOGURT PIE
Here's a really simple recipe for a yogurt pie. It makes a great cool dessert
in warm weather.

 1 pre-packaged graham cracker pie crust
 8 oz container of Cool Whip 225 g
 2x 8 oz yogurts, 450 g
any variety with fruit on bottom

.
Mix the Cool Whip and yogurt.
.
Pour in the pie crust and refrigerate at least 1 hour.
 RATING
Difficulty:
very easy.
Time:
1 hour.
Precision:
approximate measurements.

Laurie Corrin
[e-mail]


 REC.FOOD.RECIPES-#109 CARBONARA-3 SVl 6 Apr 91 1991
 CARBONARA SAUCE
A friend and I had to cook for some depressed people. We ended up with this
fairly easy, quite tasty, and very decadent dish. An alternative to drowning
sorrows in ice cream...

 1-2 lb pasta 1/2 - 1 kg
 10 oz pkg frozen peas
(or fresh ones)
 10 oz fresh spinach
 1 large onion
 1-2 cups sliced mushrooms
 1 pt light cream 500 ml
 1/2 cup butter
 1 eggplant
 4 oz grated parmesan
(maybe a little more)

.
While the pasta cooks, cut the eggplant into 1 or 2 inch pieces and fry
in olive oil. Drain the oil and transfer the eggplant to paper towels.

Saute the onion (we just used a little of the olive oil but butter is
good too) till translucent, then the mushrooms and the spinach until
the spinach is all wilted.
.
Melt the butter in the cream.
.
Drain the pasta, toss in a bowl with the vegetables and cream (we just
threw the peas in and let them thaw in the pasta).
.
Add the parmesan last and toss again. You can reheat it in the oven just
before serving if you prepared it ahead of time.
 RATING
Difficulty:
easy.
Time:
30 mins.
Precision:
approximate measurements.

tamar more
<[e-mail]>
Rec.Food.Recipes Digest #110
Wed 10 Apr 1991

SP:   Lima Bean and Mushroom Chowder (Soprano)
OV:   Dahl (Sean C. Purcell)
S:    Remoulade Sauce (Carol Miller-Tutzauer)
S:    Shrimp Remoulade Sauce (Carol Miller-Tutzauer)
SV:   Salsa (Katherine Astels)
M:    Chicken and Dumplings (Lynn M Alford)
Dol:  Fresh Fruit Tart (tamar more)
M:    Zen Barbecue Chicken (MEDELMA)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#110 CHOWDER-1 SP 6 Apr 91 1991
 LIMA BEAN & MUSHROOM CHOWDER
The recipe came from some old sailing buddies of my husband; they used to make
this up in advance and take it along on weekend cruises....
 serves 6
 3-4 slices bacon
 1/2 cup chopped onion
 1 qt chicken stock 900 ml
 1/4 tsp dried sweet basil
 1/4 tsp dried oregano
 1 cup diced carrots
 1 cup diced potatoes
 10 oz package frozen lima beans
 1/2 clove garlic
 1/2 - 1 tsp salt
 1/4 tsp black pepper
 2 cups half-and-half
 1/2 tsp dill weed
 1 cup sliced fresh mushrooms

.
Cut bacon into
 1 inch 2.5 cm
pieces and fry in a heavy kettle until crisp. Lift
out, drain and reserve until ready to serve chowder.
.
Drain off all but 1 Tbls of the bacon drippings. Add onions and cook until
lightly browned. Add chicken stock. Crush basil and oregano and stir into
soup. Add carrots, potatoes, mushrooms, lima beans and garlic. Stir in
1/2 tsp of salt and the pepper.
.
Simmer until vegetables are tender, about 30 minutes.
.
Just before serving, add the half-and-half. If needed, add the remaining
salt. Heat to simmering, but do not boil. Sprinkle bacon pieces & dill
weed over chowder, and serve.
 RATING
Difficulty:
easy.
Time:
45 mins.
Precision:
measure ingredients.

Lydia M. Uribe
[e-mail]


 REC.FOOD.RECIPES-#110 DAHL-2 OV 7 Apr 91 1991
 DAHL
 INDIAN
I don't know how authentic this is, but it is what I make and eat as dahl.
Cheap, and good too!

 2 tsp tumeric
 1 tsp cayanne
 2 tsp paprika
 1 Tbls cumin
 1 cup red lentils
washed
 1 medium onion
chopped fine
 4-5 cloves garlic
minced
  oil

.
Boil lentils in water with tumeric, cayanne, and paprika.
.
Meantime, sautee onions and garlic in more oil than necessary, stir in
cumin. Add to lentil mixture, cook to a thick paste.
.
Serve warm or cold with a flat bread, like pita, tortillas, or lavash.

You may want to adjust the spices depending on how hot you like your food
(e.g. 1 tsp cayanne may be too hot, I usually use approx. 1/2 tsp). I've
also seen other recipes for this, in places like the Moosewood cookbooks,
which call for coconut milk and a few different things.
 RATING
Difficulty:
easy.
Time:
?
Precision:
approximate measurements.

Sean C. Purcell
[e-mail]


 REC.FOOD.RECIPES-#110 REMOULADE-1 S 6 Apr 91 1991
 REMOULADE SAUCE
 CAJUN CREOLE
From The Evolution of Cajun & Creole Cuisine by Chef John D. Folse, C.E.C,
(additional copies available by writing The Evolution of..., P.O. Box 1128,
Donaldsonville, La 70346 ISBN# 0-9625152-0-5 .

 1 cup olive oil 225 ml
 1/4 cup red wine vinegar 55 ml
 3/4 cup Creole (dark) mustard 170 ml
 1/2 cup sliced green onions
 1/4 cup parsley
 1/4 cup celery
diced
 1 Tbls garlic
diced
 1 Tbls paprika
  salt to taste
  Louisiana Gold Pepper sauce
to taste (yellow mustard-type flavor, very hot)

.
In a large ceramic mixing bowl, combine olive oil, vinegar and Creole
mustard. Using a wire whisk, blend until all ingredients are well
incorporated.
.
Add green onions, parsley, celery, and garlic. Continue mixing until all
seasonings are well blended. Add paprika for color and season to taste
using salt and Louisiana Gold.
.
Place in the refrigerator, covered with clear wrap, and allow to sit
overnight. You may wish to serve a generous portion of this sauce with
shrimp, lump crabmeat, or simply as a salad dressing.

Chef Folse says this is a different version, the Creole version, believed to
be the original Louisiana version.

A note about Creole mustard. This is a brown mustard, and in New Orleans
recipes it definitely means a specially prepared brown mustard. (Zatarain's
is a good brand). It is highly spiced and contains a much higher percentage
of horseradish -- and hence has a distinctively spicier taste and sharper bite
-- than most ordinary brown mustards.
 RATING
Difficulty:
easy.
Time:
15 mins. + refrigeration time.
Precision:
approximate measurements.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#110 REMOULADE-2 S 6 Apr 91 1991
 SHRIMP REMOULADE SAUCE
 CREOLE NOBAKE
From Jesse's Book of Creole & Deep South Recipes by Edith & John Watts
(note: Jesse was their cook), NY: Weathervane Books, 1954, ISBN# 0-517-159724
 makes about 1 cup of sauce
 1/2 cup mayonnaise 110 ml
 1/2 cup Creole mustard 110 ml
 1/2 clove garlic
(pressed)
 1/2 medium onion
  salt & pepper
to taste
 1 tsp celery
(mashed in garlic press)
 2 tsp Worcestershire sauce
 1 Tbls lemon juice 15 ml
 1/8 tsp sugar

.
Mix all ingredients together, scraping the onion into the sauce (or you
may puree -- CMT).
.
This is usually served over shrimp. Serve 2 generous tablespoons of sauce
atop each 4 to 6 shrimps, arranged on a bed of lettuce.

A note about Creole mustard. This is a brown mustard, and in New Orleans
recipes it definitely means a specially prepared brown mustard. (Zatarain's
is a good brand). It is highly spiced and contains a much higher percentage
of horseradish -- and hence has a distinctively spicier taste and sharper bite
-- than most ordinary brown mustards.

If you want a warm dish including shrimp, scallops, and andouille sausage,
then chop some sausage and saute with raw shrimps & scallops in a very small
amount of olive oil (maybe a bit of garlic and thyme). Then make a sauce out
of the pan drippings, a few Tbls. of remoulade sauce, and some heavy cream.
Add cayenne pepper, salt & black pepper to taste. Remoulade sauce is a
condiment found in nearly all Louisiana kitchens. Usually folks just glop
it onto chilled boiled shrimp arranged on crisp lettuce leaves as an
appetizer, but it is also used to flavor cream sauces. Some people also eat
it on salads as they might Thousand-Island dressing.
 RATING
Difficulty:
easy.
Time:
10 mins.
Precision:
approximate measurements.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#110 SALSA-3 SV 7 Apr 91 1991
 SALSA
Somebody asked for a good salsa recipe a while ago...here's one of my
husband's invention that we both really like. It's great for dipping corn
chips!
 makes about 4 pints makes about 2 litres
 1 large head of garlic
minced or pressed
 3-4 large onions
finely chopped
 1-2 sweet peppers
(red or green) cored & chopped finely
 4-5 jalapeno (hot) peppers
 28 fl oz can can tomatoes 796 ml can

or
 4-5 fresh
 28 fl oz can tomato sauce 796 ml can
 13 fl oz can tomato paste 369 ml can
  chili powder
  oregano
  parsley
  olive oil

.
Trim the ends off the hot peppers and chop them finely, but don't remove
the core or seeds.
.
In a large pot (dutch oven) heat enough olive oil to cover the bottom with
about 1/8 inch, on low-med heat. Add garlic & saute for a few minutes,
making sure it doesn't stick. Add onions. Saute until translucent. Add
oregano, parsley, and whatever other spices you might like (to your own
taste). Keep cooking, stirring regularly, until the mixture is quite soft.
.
Chop fresh tomatoes or mash canned ones fairly fine (depending on how
chunky you want it). Add them to the pot. Add tomato sauce and paste.
Let simmer a while.

Great for dipping corn chips or to top off rice and beans.
 RATING
Difficulty:
easy.
Time:
20 mins.
Precision:
approximate measurements.

Kate Astels
P.O. Box 835
Internet: [e-mail]


 REC.FOOD.RECIPES-#110 CHICKEN&DUMP-6 M 8 Apr 91 1991
 CHICKEN AND DUMPLINGS
 CHICKEN
Dumpling recipe is based on the Good Housekeeping Cookbook, ed. by Zoe
Coulson. Chicken recipe is just based on throw it into the pot till done.

 1 chicken
 1 qt water 900 ml
  spices (parsley, celery seeds, salt, etc.)
  vegetables (carrots, celery, etc.)
 1 1/3 cups flour 175 g
(not self-rising)
 2 tsp baking powder
 1 tsp chopped parsley
 1/2 tsp salt
 2/3 cup milk 150 ml
 2 Tbls salad oil 30 ml

.
Boil the chicken until it is easy to remove the flesh from the bones.
Remove it from the pot and let cool.
.
While the chicken is cooling, add spices to the pot and whatever
vegetables you would like. Remove all the meat from the chicken bones
and put the meat in the pot. Start the pot boiling again.
.
Now in a bowl, you want to stir together the flour, baking powder, chopped
parsley and salt until these dry ingredients are thoroughly mixed. Now
measure the milk and salad oil into a cup. Slowly stir this into the flour
mixture until a soft dough forms (try to avoid stirring for too long).
.
Drop dough by heaping tablespoons on the chicken stew. Cook them for 10
minutes uncovered and then 10 more minutes covered. Serve.
 RATING
Difficulty:
easy.
Time:
1 hour +
Precision:
approximate measurements.

Lynn M Alford
[e-mail]


 REC.FOOD.RECIPES-#110 FRUIT-TART-2 Dol 8 Apr 91 1991
 FRESH FRUIT TART
The crust is all nuts and is from Recipes with Menu, Mollie Katzen.
 Crust:

 4 cups walnuts
ground almost to a paste
 1 cup flour 125 g
 6 Tbls brown sugar
 1/2 tsp salt
 1/2 tsp cinnamon
 ~6 Tbls water ~100 ml

.
Mix the ingredients with fork, using just enough water for dough to adhere.
.
Press into a greased pan and bake at
 375 190
for about 35 minutes, till crust
starts to darken.
 Vanilla Custard:

 1/2 cup sugar 100 g
 1/3 cup flour 40 g
 2 cups milk 450 ml
 4 egg yolks
.bk
or
 2 whole eggs
(the more yolks the richer the custard)
 2 tsp vanilla

.
Mix flour, sugar and milk in pot and stir constantly as you bring the
mixture to a boil. Boil for 2-3 minutes to get the flour taste out, still
stirring to prevent lumps from forming. Remove from heat and pour half
the mixure into the eggs. Stir till the eggs are mixed in and pour back
into the remaining mixture. Return to heat and cook another minute.
.
Stir in the vanilla and let cool.
 Assembling the tart:

  fresh fruit
.
Brush the cooled crust with a thin layer of melted chocolate and wait
for the chocolate to harden. (I usually put it in the fridge for a while).
.
Spoon in the custard. Cover the tart with fresh fruit, such as peaches,
pears, bananas, kiwi, etc. Canned fruit may be used though I prefer to
use fresh ones. If you want, you can make a glaze by boiling preserves
with some water and spooning the glaze on top. You can also sprinkle nuts
(pistachios are great) on top.
 RATING
Difficulty:
moderate.
Time:
1 hour + cooling time.
Precision:
measure ingredients.

tamar more
[e-mail]


 REC.FOOD.RECIPES-#110 CHICKEN-BBQ M 8 Apr 91 1991
 ZEN BARBECUE CHICKEN
 BARBECUE CHICKEN
No one asked, but...some years ago I learned the secrets of chicken barbecue
from a Zen Chicken Master. Here they are, revealed for the first time:
 The chicken
Don't even bother to try barbecuing chicken breasts. They end up dry and
tasteless. Use mainly thighs; they're tastier and have enough fat to be
self-basting.
 The sauce

 1 bottle vinegar
 1 large onion
finely chopped
 1 lb dark brown sugar 450 g
 1 bottle Open Pit barbecue sauce
 1/2 cup Hoisin Sauce 110 ml
 1 jar orange marmelade
  hot sauce
to taste.

.
Start by bringing to a boil the vinegar with the finely chopped onion.
Simmer until the onion is very soft. Add brown sugar and cook until
dissolved and smooth.
.
To this add the barbecue sauce. Finally, add the Secret Ingredients:
(Hoisin Sauce, orange marmelade and hot sauce).
 The cooking
Don't add the sauce until the chicken is almost done. Brush and turn a couple
of times. The finished product should be a sticky mess.
 RATING
Difficulty:
very easy.
Time:
NA
Precision:
approximate measurements.

mike edelman
[e-mail]
Rec.Food.Recipes Digest #111
Thu 11 Apr 1991

MV:   Quick and Easy Couscous (Francesca Lahiguera x6392)
MV:   Creole Gumbo Pot (Milt Epstein)
L:    Sangria (Laura Segall)
M:    Dim Sum (Larry Margolis)
M:    Pot stickers/gyoza/dumplings (Steve Hammond)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#111 CHICKEN-COUSCO MV 8 Apr 91 1991
 CHICKEN COUSCOUS Quick and easy couscous
This recipe uses the instant couscous (ie, Near East brand) recently
discussed on this newsgroup. It's quick, easy, cheap, delicious and very good
for you. It can be vegetarian if you substitute water for chicken broth and
use vegetarian minestrone.

 1 box couscous
 2 cups chicken broth, 500 ml
canned or fresh
 2 small zucchini/courgettes
 handful cherry tomatoes
  garlic
  olive oil
 1 can minestrone soup

.
Bring the stock to a boil in a saucepan. Add the couscous, stir. Cover.
Turn off heat.
.
Saute garlic in olive oil in a frying pan. Add zucchini/courgette,saute
for 2-3 minutes. Add sliced tomatoes. Blend. Add minestrone, heat
through.
.
Place couscous in a bowl, add vegetables. Add left over meat, if
desired (leftover buffalo chicken wings, sliced, is especially good.
 RATING
Difficulty:
easy.
Time:
20 mins.
Precision:
no need to measure.

Francesca Lahiguera x6392
[e-mail]


 REC.FOOD.RECIPES-#111 CREOLE-GUMBO MV 9 Apr 91 1991
 CREOLE GUMBO POT
 CREOLE FISH
The recipe is from The Book of Hot and Spicy Foods by Louise Steele,
published by HP Books, and if you like spicy food, this is a GREAT cookbook.
I don't know if it is real gumbo, but I do know it is real good, and not
hard to make at all.
 4 to 6 servings
 1 small eggplant
 3 tbls olive oil
 1 red pepper,
seeded, diced
 2 tsps paprika
 4 oz fresh okra
 2 cups boiling chicken stock 500 ml
 2 tsps salt
 1 large onion,
chopped
 1 clove garlic,
crushed
 1/2 tsp hot chili powder
 3/4 cup frozen corn,
thawed
 8 oz can tomatoes
in tomato juice
 2 tbls long grain white rice
 8 oz peeled cooked medium-size shrimp,
thawed if frozen
  salt and freshly ground pepper
to taste
  fresh dill sprigs,
if desired

.
Trim stalk end from eggplant. Cut in 1/2 pieces and place in a
colander. Sprinkle with 2 tsps salt; let stand 30 minutes. Rinse
under cold water and drain well.
.
Heat olive oil in saucepan. Add eggplant, onion, red pepper and garlic
and fry over low heat 5 minutes, stirring frequently. Stir in paprika
and chili powder and cook gently 2 minutes.
.
Trim stalk ends from okra and discard.
.
Add okra, corn, chicken stock and tomatoes to eggplant mixture. Break
up tomatoes with a spoon. Stir in rice, cover and simmer gently 25
minutes or until vegetables and rice are tender.
.
Add shrimp to mixture and heat through 5 minutes, stirring occasionally.
Season with salt and pepper. Garnish with dill sprigs, if desired.

Of course, feel free to play with the amount and variety of spices you add.
It can be made vegetarian if you substitute water or vegetable stock for the
chicken stock.
 RATING
Difficulty:
easy.
Time:
1 1/4 hours.
Precision:
measure ingredients.

Milt Epstein
[e-mail]


 REC.FOOD.RECIPES-#111 SANGRIA-1 L 8 Apr 91 1991
 SANGRIA red wine and fresh fruit drink
 SPANISH PARTIES
I have an excellent recipe I got from a high school spanish teacher many
years ago. This is a pretty open recipe, and very adaptable.

 2 lemons
 2 limes
 4 oranges
 3 apples
 1 large container frozen strawberries
(either the whole, unsweeted type, or the sugared halves. I prefer the latter)
 1 bottle cheap burgundy wine
(don't waste your money on good stuff)
  orange juice
(unspecified amount)
  brandy
(unspecified amount)

.
Slice lemons, limes, oranges, and apples into thin slices, leaving the
skin on. Put them into a large pitcher (you may need two pitchers).
Dump defrosted strawberries on top of the rest of the fruit. Pour the
wine into the pitcher, so that it covers the fruit.
.
Cover, and put in the fridge to marinate for a minimum of 4 hours.
.
After the fruit has marinated, stir in orange juice and brandy to taste,
depending on how strong you wish the sangria to be. If it is bitter,
add sugar to taste. I usually do, then again, I like everything sweet.
.
Serve in large clear glasses with the fruit in the glass. People are
expected to put their fingers in and eat the fruit as they drink the
wine. This is not a high society drink. Several glasses and you will
not care anyway.

This is an excellent drink for parties. Serve with an array of finger
appetizers.
 RATING
Difficulty:
very easy.
Time:
Approx. 4 hours.
Precision:
no need to measure.

Laura Segall
<[e-mail]>


 REC.FOOD.RECIPES-#111 DIM-SUM-2 M 8 Apr 91 1991
 DIM SUM - SHAO-MAI Steamed pork dumplings, Cantonese style
 CHINESE PORK
First, note that dim sum encompases a wide variety of wonderful dishes, of
which dumplings is just a small part. I make these a lot, and really love
them. Whenever I make them, I make plenty; after they're cooked, leftovers
can be frozen and then re-steamed.

I threw a party recently where I made tons of food; I made dumplings both
according to the following recipe and with ground chicken instead of the pork
(for the non-red meat eaters). Both were good, but I prefer the pork.

(From the Time-Life Foods Of the World series, Chinese Cooking edition.)

 1/2 lb ready-made shao mai wrappers 250 g
(available in Chinatown or many oriental groceries)
 2 stalks celery cabbage
 1 lb boneless pork shoulder, 500 g
finely ground
 1 tbls Chinese rice wine, or pale dry sherry
 1 tbls soy sauce
 2 tsp salt
 1 tsp sugar
 1/4 cup finely chopped canned bamboo shoots
 1 tbls corn starch
 Prepare ahead
.
With a cleaver or heavy, sharp knife, cut off the flat ends and trim
away any wilted green tops from the cabbage stalks. Wash the stalks
under cold running water, then drain them thoroughly and chop into a
very fine dice. Place the chopped cabbage into a kitchen towel or
double layer of cheesecloth and squeeze it firmly to extract as much
of its moisture as possible.
.
In a bowl, combine the pork, wine, soy sauce, salt, sugar and corn
starch, and, with a large spoon, mix them thoroughly together. Stir in
the cabbage and bamboo shoots.
.
To fill each dumpling, place a shao mai wrapper on the palm of your hand
and cup it loosely. Place one tablespoonful of the filling in the cup.
Then, with your other hand, gather the sides of the wrapper around the
filling, letting the wrapper pleat naturally. Squeeze the middle gently
to make sure that the wrapper fits firmly against the filling, and to
give the cylinder a faintly wasp-waisted look. Tap the dumpling to
flatten its bottom so it can stand upright.
.
When all the dumplings are made, place them on a greased heatproof
plate
 1/2 inch 1 1/2 cm
smaller in diameter than the pot in which you plan to
steam them. Cover with plastic wrap and refrigerate until you are
ready to cook them - but no longer than 2-3 hours.
 To cook
.
Pour enough boiling water into the lower part of a steamer to come
within an inch of the cooking rack. Place the plate of dumplings on
the rack. Over high heat, bring the water in the steamer to a rolling
boil. Cover the pan tightly and steam for 30 minutes.

If the dumplings must be made in 2 or more batches, keep the finished dumplings
warm as you proceed with the rest by covering them with a saucepan lid. Or
they may be reheated in the steamer for a minute or so before serving. In any
case, during the steaming process, it is wise to keep a kettle of boiling water
at hand if the water in the steamer boils away and needs replenishing.

Serve the dumplings on the steamer plate set directly on a platter or, with
chopsticks, tongs or a slotted spoon, transfer the finished dumplings to a
heated platter.

For a dipping sauce, I pour about 4 parts soy sauce in a small bowl with one
part vinegar, a splash of sesame oil, and a little finely sliced scallion for
garnish.
 RATING
Difficulty:
takes experiance.
Time:
approx. 4 hours.
Precision:
measure ingredients

Larry Margolis
<[e-mail]>


 REC.FOOD.RECIPES-#111 DIM-SUM-1 M 14 Nov 89 1991
 DIM SUM pot stickers/gyoza/dumplings (long)
 CHINESE
The Chinese New Year arrives in Taipei with much fanfare and ritual. Several
weeks before the holiday, telltale signs of its advent are clearly visible;
clotheslines usually festooned with laundered pantaloons and tunics become
burdened with the weight of fragrant coils of freshly made sausage. The
marketplace, filled to the brim with the usual bounty of shellfish, meat, and
fish, offers such usual New Year's delicacies as glutinous rice cake (nian gao),
red and white glutinous rice balls, and mountainous stacks of dried shark's fin,
bird's nests, and silver ears -- prime ingredients for the New Year's banquet.
The frequent boom of firecrackers exploding in the streets -- set off to ward
away evil spirits -- becomes more pronounced as the holiday approaches, and the
air fairly tingles with electricity of expectation and excitement -- for this is
the most important holiday of the Chinese lunar calendar.

In Chinese homes, preparations begin at least a month in advance. Houses are
cleaned from top to bottom, new clothes for the entire family are made or
purchased, and the kitchen teems with activity from early morning to late at
night as many dishes are made ready for the feasting. Much of the cooking for
the holiday is made in advance.

In northern China a custom that has been observed for centuries still exists
today; women friends and relatives gather before the holiday to prepare several
hundred jiao zi, meat dumplings or Peking ravioli. The finished dumplings are
arranged on trays and left to freeze in the chill winter air. During the
holiday, a cauldron of water is boiled, the desired number of dumplings are
cooked, and a hot filling meal is ready in minutes. Often a silver coin is
placed inside one of the dumplings, signifying good luck in the coming year for
the recipient.

Some families prefer to pan-fry the dumplings (in this case they are called guo
tie), creating a golden crust that gives ravioli the appearnce of golden coins.

The Cantonese are fond of a New Year's dumpling made of glutinous rice and a
filling of powdered sesame seeds and sugar. This pastry is believed to
symbolize completeness and is served to celebrate the family unit and ensure a
healthy harvest and bountiful year. In some parts of eastern China, these
dumplings are eaten two weeks after the New Year, whereas in Fukina, an eastern-
province north of Canton, they are consumed during the Mid-Autumn Festival and
are often dusted with a mixture of sesame seeds, ground peanuts, and sugar.

Dumplings have a prominent place in Chinese cuisine; they are prepared in
numerous variations for holidays and festivals and they are consumed on a daily
basis in several parts of China. In the north, where wheat provides the area
with its wealth of noodles and steamed breads, dumplings frequently act as a
staple substitute for rice, in addition to being served as a meal themselves.
The same is true in western China. In the east and the south, dumplings are
considered to be a type of dim sum (dian xin) and are commonly served as a snack
with tea or wine.

The origin of dumplings is undocumented, but it is believed that these pastries,
along with other wheat products, were introduced to China from the west -- most
likely Persia or central Asia. They quickly were adapted to Chinese ingredients
and were incorporated into the daily diet. As these snacks were adopted by
various cuisines, their ingredients were altered slightly, depending on the
products of the area. In the north, dumplings were filled with lamb, pork, and
chives. In Sichuan province, the filling included a mixture of pork, cabbage,
and dried shrimp. In the eastern and southern regions, more delicate variations
of the dumplings evolved (such as hun dun and shao mai), with stuffings of
shrimp, bamboo shoots, and black mushrooms. The methods of cooking dumplings
have regional characteristics as well; in the north they are boiled, whereas in
the east they are steamed on beds of pine needles that have been anointed with
sesame oil.
 Dumpling Skins -- jiao zi pi
The texture of these fresh pasta products is positively silky in comparison to
the commercially prepared kind. Making them by hand is a very time-consuming
process, but the result is certainly worth the effort. Commercial dumpling
skins (gyoza) will work just fine.
 Fifty skins
 2.5 cups all-purpose flour
 1.25 cups boiling water

.
Place the flour in a mixing bowl and add the boiling water. With a
wooden spoon, mix the ingredients to a rough ball. If the dough is too
hot to handle, let it cool a bit; then turn it out onto a lightly
floured surface and need for about 5 minutes, until it is smooth and
elastic. If the dough is too sticky, need a few tablespoons of flour
into it. Cover the dough and let it rest for 25 minutes.
.
Cut the dough in two and form each half into a long snakelike roll
about
 1 inch 2.5 cm
in diameter. Cut each half into 25 pieces. with a cut
edge down, press each into a circle. Using a small rolling pin or a
tortilla press that has been lightly floured, roll out each piece into
a
 3 inch 7.5 cm
circle. Cover the circles with a cloth or towel to prevent
drying.
 RATING
Difficulty:
easy.
Time:
45 mins.
Precision:
measure ingredients
 Fifty Dumplings -- Jiao Zi
Meat dumplings typify the hearty, wholesome qualities of northern home-style
cooking. Traditionally, they are filled with pork, cabbage, and flavored with a
generous amount of Chinese garlic chives. For a nice variation is to substitute
lamb for pork.

 1.5 cups finely minced Chinese cabbage (Napa)
 1 tsp salt
 75 lb ground pork
 1 cup finely minced Chinese garlic chives, leeks, or scallion
greens
 Dumpling Seasoning
 2 Tbls soy sauce
 1 Tbls rice wine (shaohsing)
 2 Tbs sesame oil
 1.5 tsp minced ginger
 1.5 tsp minced garlic

.
Place the minced cabbage in a large mixing bowl, add the salt, toss
lightly to mix evenly, and let sit for 30 min. (this is done to remove
the water from the cabbage, so the filling will not soak through the
dumpling skin.) Take a handful of minced cabbage and squeeze out as
much water as possible. Place the cabbage in a mixing bowl. Squeeze
out all the cabbage and discard water. Add the pork, minced chives,
and dumpling seasoning. Stir vigorously in to combine the ingredients
evenly. (If the mixture seems loose, add 2 Tbls cornstarch to bind it
together.)
.
Place a heaping tablespoon of filling in the center of each dumpling
skin, and fold the skin over to make a half-moon shape. Spread a
little water along the edge of the skin. Use the thumb and index
finger of one hand to form small pleats along the outside edge of the
skin; with the other hand, press the two opposite edges of the skin
together to seal. The inside edge of the dumpling should curve in a
semi-circular fashion to conform to the shape of the pleated edge.
Place the sealed edge dumplings on a baking sheet that has been lightly
dusted with cornstarch or flour.
.
In a large wok or pot, bring about 3qts of water to a boil. Add half
the dumplings, stirring immediately to prevent them from sticking
together, and heat until the water begins to boil. Add
 1/2 cup 125 ml
cold
water and continue to cook over high heat until the water boils. Add
another
 1/2 cup 125 ml
cold water and cook until the water boils again.
Remove and drain. Cook the remaining dumplings in the same manner.
(this is the traditional method of cooking dumplings; for a simpler
method, boil for about 8 minutes, uncovered, on high heat.
 Dipping Sauces
Serve the cooked dumplings with one (or both) of the following dipping sauces:
 Dipping Sauce I
 1/2 cup soy sauce 125 ml
 3 Tbls Chinese Black vinegar or Worcestershire sauce
 Dipping Sauce II
 1/2 cup soy sauce 125 ml
 2 Tbls Chinese Black vinegar or Worcestershire sauce
 1 Tbls chili oil or chili paste with garlic
 Variation:
Add 1 Tbls shredded gingerroot or minced garlic to either of the sauces.
 RATING
Difficulty:
moderate.
Time:
approx. 1 1/4 hours.
Precision:
measure ingredients
 Pan Fried Dumplings -- Guo Tie
Literally translated, guo tie means pot stickers, and anyone who has not used
a well-seasoned pan to cook these dumplings will understand the appropriateness
of this title; the dumplings often refuse to dislodge themselves from the pan.
 25 dumplings
 3.5 Tbls peanut oil
 5 meat dumpling
from above
 1 cup boiling water 250 ml

.
Heat a large wok or well-seasoned skillet until very hot. Add three
tablespoons of oil and and heat until hot. Place the dumplings in the
pan, pleated side up. Fry the dumplings over medium heat until their
bottoms are a deep golden brown. Add the boiling water to the pan and
cover. Reduce the heat to low and cook for about 10 minutes.
.
Uncover, and pour out the water. Lightly rinse the dumplings for 5
seconds under hot running water to remove excess starch*. Drain. Place
the pan containing the dumplings over medium-high heat. Drizzle 1/2 Tbls
of oil around the dumplings and fry until the bottoms are again crisp
(about 2 minutes). Loosen any dumplings that seem to be stuck to the
bottom.

.B *
I have only had to rinse when I have made the skins myself.
 RATING
Difficulty:
easy.
Time:
30 mins.
Precision:
measure ingredients.
 References
Most of this came from the book Nina Simonds, Classic Chinese Cuisine,
Houghton Mifflin Company, Boston, 1982. It is an excellent Chinese cookbook.
The recipes are straight forward and typically pretty easy. It contains nice
(often wordy and sometimes slightly dated) descriptions and historical notes.

Steve Hammond
[e-mail]
Rec.Food.Recipes Digest #112
Fri 12 Apr 1991

B:   Modified French Bread for Bread Machine (Pete Bellas)
B:   Light Wheat Bread for Bread Machine (Pete Bellas)
B:   Pete's 'Great with Chilli' Corn Bread for Bread Machine (Pete Bellas)
B:   Cheese Bread for Bread Machine (Pete Bellas)
B:   Pizza Crust for Bread Machine (Pete Bellas)
S:   Pasta Sauce (bruce.schneier)
SV:  Deal's Californian Salsa (Jonathan Rice)
Dl:  Baklava (Eric Michael Howard)
M:   Chicken and Dumplings (Linda Hoover)
M:   Homemade Egg Noodles (Linda Hoover)
Dl:  Peach Dumplings (Lynn M Alford)
Al:  Beer Cheese (Nancy Van Cleave)
Cl:  Granola (Nancy Van Cleave)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#112 BREAD-MACHINE1 B 9 Apr 91 1991
 MODIFIED FRENCH BREAD Recipe for a bread machine
This was developed using the R2D2 Bread Droid (DAK/Welbilt). The doneness
designation was recently developed by a bread list poster with 9 o'clock
lightest, 3 o'clock darkest and 12 o'clock right in the middle.

 3 1/3 cups bread flour 500 g
 2.5 - 3 tsp yeast
(one package is 2.5)
 1 1/2 tsp salt
 2 tsp sugar
 1 1/2 Tbls butter
 1 1/2 cups + 2 Tbls warm water 335 ml + 30 ml

setting:
french
doneness:
11 o'clock
 RATING
Difficulty:
very easy.
Time:
?
Precision:
measure ingredients.

Pete Bellas
[e-mail]


 REC.FOOD.RECIPES-#112 BREAD-MACHINE2 B 9 Apr 91 1991
 LIGHT WHEAT BREAD Recipe for a bread machine

 2 cups bread flour 300 g
 1 cup wheat flour 150 g
 2 1/2 - 3 tsp yeast
 1 1/2 tsp salt
 1 1/2 Tbls sugar
 1 1/2 Tbls dry milk power
 1 1/2 Tbls butter
 1 1/2 cups - 2 Tbls warm water

setting:
regular
doneness:
12 o'clock
 RATING
Difficulty:
very easy.
Time:
?
Precision:
measure ingredients.

Pete Bellas
[e-mail]


 REC.FOOD.RECIPES-#112 BREAD-MACHINE3 B 9 Apr 91 1991
 PETE'S 'GREAT WITH CHILLI' CORN BREAD Recipe for a bread machine

 2 3/4 cups bread flour 340 g
 1 cup yellow cornmeal 175 g
 2 1/2 - 3 tsp yeast
 1 cup whole kernal corn 175 g
 1 egg
 1 Tbls butter
 1 1/2 tsp salt
 2 Tbls sugar
 1 Tbls honey 15 ml
 1 1/4 cups warm water 280 ml

setting:
regular
doneness:
11 o'clock
 RATING
Difficulty:
very easy.
Time:
?
Precision:
measure ingredients.

Pete Bellas
[e-mail]


 REC.FOOD.RECIPES-#112 BREAD-MACHINE4 B 9 Apr 91 1991
 CHEESE BREAD Recipe for a bread machine

 3 cups bread flour 450 g
 2 1/2 - 3 tsp yeast
 1/4 cup dry milk powder
 1 Tbls butter
 1 tsp salt
 2 Tbls sugar
 1 1/4 cups warm water 280 ml
 2 cups cheese 6 oz
(I use medium cheddar)

setting:
regular
doneness:
11 o'clock
 RATING
Difficulty:
very easy.
Time:
?
Precision:
measure ingredients.

Pete Bellas
[e-mail]


 REC.FOOD.RECIPES-#112 BREAD-MACHINE5 B 9 Apr 91 1991
 PIZZA CRUST Recipe for a bread machine

 3 1/3 cups flour 500 g
**
 2 1/2 - 3 tsp yeast
 2 Tbls yellow cornmeal
 1 tsp minced garlic
 1 tsp salt
 1 tsp sugar
 2 Tbls olive oil 30 ml
 1 1/4 cups warm water 280 ml

setting:
regular
doneness:
NA

I remove the dough after the first kneeding cycle and rise it in a large bowl
oiled with olive oil (warm, dark, draft free). After doubled in size form
into crust, makes one large medium crust pizza.

.*
Bread Flour produces a lighter bread like crust.

All purpose Flour produces a chewy type crust.
 RATING
Difficulty:
very easy.
Time:
?
Precision:
measure ingredients.

Pete Bellas
[e-mail]


 REC.FOOD.RECIPES-#112 PASTA-SAUCE-1 S 8 Apr 91 1991
 PASTA SAUCE
 BEEF
This recipe is very flexible, and you should experiment with different amounts
of ingredients. I have made the sauce at least a dozen times, often tripling
the amounts. I will freeze one or two portion containers of the sauce and
defrost them when needed. It's far better than any of the store-bought
brands.

 1 lb ground beef 450 g
 1 lb mild italian pork sausage 450 g
 2-3 large onions
 3 large green peppers
 1/2 lb mushrooms 225 g
 28 oz can tomato puree 800 g
 1-2 28 oz cans crushed tomatoes 1-2 800 g
  salt
  pepper
  red wine vinegar
  parsley
  fresh garlic or garlic powder
  basil
  oregano

.
Brown the meat and drain the grease from the sausage.
.
Put the tomatoes, meat, sausage, and vegetables in a large pot. Put
in equal amount of parsley and oregano and 1/4 - 1/3 as much basil. Put
them all in one spot so you get a mount about
 1 inch 2.5 cm
high and
 2 inches 5 cm
wide.
Give the mound a light sprinkling of garlic powder (or use 12-15 cloves
of fresh garlic), and add salt and pepper. Pour in 2-3 tablespoons of
vinegar. Stir it all up, cover, and simmer for at least 2 hours,
preferably 5-6 hours.
.
Add another 2-3 tablespoons of herbs and garlic during cooking (to taste).
About half an hour before serving, add 2-3 tablespoons of vinegar.

Buy unflavored tomatoes. DeCecco is a good brand if you can find it. Don't
get Redpack brand.
 RATING
Difficulty:
easy.
Time:
Minimum of 2 1/4 hours, up to 6 hours.
Precision:
approximate measurements.

bruce.schneier
[e-mail]


 REC.FOOD.RECIPES-#112 SALSA-2 SV 10 Apr 91 1991
 DEAL'S CALIFORNIA SALSA
Here is a great recipe for salsa sauce which I got from a Californian friend
of mine (Lynne Deal) recently.

 4 *large* tomatoes
- *ripe*, peeled, seeded + chopped (see below)
 1 Tbls *hot* peppers
seeded and finely chopped
 2 Tbls fresh cilantro
finely chopped
 1 small red onion
finely chopped
 1 large clove garlic
finely chopped
 1 tsp red wine vinegar
(or lemon juice)
 1 tsp salt

.
To peel tomatoes, immerse in boiling water for less than 1 minute,
then plunge into ice water and the skin will slip off. Squeeze out seeds
and chop.
.
Balance of ingredients is according to taste, especially the chilis. Try
lots of cilantro and garlic and add chopped red and green sweet
peppers.
 RATING
Difficulty:
easy.
Time:
?
Precision:
approximate measurements.

Jonathan Rice
[e-mail]


 REC.FOOD.RECIPES-#112 BAKLAVA-2 Dl 10 Apr 91 1991
 BAKLAVA Balkan desert

 1 lb butter or margarine 450 g
 1 lb filo dough 450 g
 1 lb walnuts 450 g
(ground)
 1/4 lb almonds 110 g
(ground)
 3 1/2 cups sugar 750 g
 1 stick cinnamon
 1 tsp - 1 Tbls cinnamon
(ground)
 3-4 whole cloves
 1/4 - 1 tsp ground cloves

.
Melt the butter and clarify it if you wish (I usually use margarine, and
don't attempt to clarify it if I do use butter).
.
Mix the walnuts, almonds,
 1/2 cup 100 g
sugar and ground spices together.
.
Butter a
 9x13 in 23x33 cm
pan. Layer in five sheets of filo, buttering each. Now
alternate layering small handfuls of nuts with two sheets of filo
(buttering each - you can get away with buttering every other sheet, but
not more) until everything is used up.
.
Cut into diamond shape pieces (carefully, with a sharp knife) and bake in
a
 350 180
oven for I believe an hour and 15 minutes, or 'til golden brown
(I do this by eye).
.
While it is baking, in a heavy saucepan, heat
 1 cup 225 ml
water, and the
remaining
 3 cups 650 g
sugar, and the whole spices. Bring to a boil over low to
med heat, and then turn down and cook for approx. 15 min. When the stuff
in the oven is done, pour the sauce over the top and let it set for a few
minutes.

Eat Hot or cold.
 RATING
Difficulty:
moderate.
Time:
1 1/2 hours.
Precision:
approximate measurements.

Eric Michael Howard
[e-mail]


 REC.FOOD.RECIPES-#112 CHICKEN&DUMP-5 M 10 Apr 91 1991
 CHICKEN AND DUMPLINGS German/PennDutch origin
 GERMAN PENNDUTCH CHICKEN

 1 large chicken
without innards
 2 large onion
(sweet)
 1 small head of celery
(with heart)
 4-5 qt water 3.5-4.5 l
  salt and pepper
to taste
 3-7 cloves garlic
  paprika
(makes it a beautiful golden color)

.
Set all of this to boiling about 3 hours before you intend to serve.
.
Veggies should be cut up into small cubes.
.
Boil for at least two hours until the meat on the chicken falls off the
bones, remove meat from broth, and pick all meat from the bones. Return
the meat to the pot and turn down to a simmer.
.
Make a light baking powder biscuit recipe (I use Fanny Farmers) and add
an extra
 1/2 cup 110 ml
of milk.
.
Bring pot back to a rolling boil, drop biscuit sized dough from spoon
into pot, making sure that they stay separate (at least by a little
broth). Cover and cook for 20 minutes.

These should be served piping hot with Green Beans with Bacon and Onion and
a veggie tray.
 RATING
Difficulty:
easy.
Time:
3 1/4 hours.
Precision:
approximate measurements.

Linda Hoover
<[e-mail]>


 REC.FOOD.RECIPES-#112 EGG-NOODLES S 10 Apr 91 1991
 HOMEMADE EGG NOODLES

 2 cups white flour 250 g
 1 egg
 pinch salt

.
Put the flour on a clean counter in a peaked pile, with a spoon, make a
dent in the top of the flour for the egg. Break the egg into the flour
and mix thoroughly (hands only - no forks). Knead vigorously until the
dough is fairly stiff.
.
Roll thin and slice into noodles with a dull table knife (pressing the
noodles apart rather than cutting apart. Leave on counter for 1-2 hours
to dry.
.
They should be boiled in the soup, only 8 mins. before serving.
 RATING
Difficulty:
easy.
Time:
15 mins.
Precision:
approximate measurements.

Linda Hoover
<[e-mail]>


 REC.FOOD.RECIPES-#112 PEACH-DUMPLING Dl 11 Apr 91 1991
 PEACH DUMPLINGS
A great family favourite.

 3 cups peaches
(fresh, sliced)
 2 cups water 450 ml
 1 cup sugar 200 g
 2 Tbls lemon juice 30 ml
 1 cup flour 125 g
 1 tsp salt
 1/4 cup packed brown sugar 225 g
 1/4 tsp nutmeg
 1/2 cup milk 110 ml
 2 Tbls melted shortening
(or butter)
 1 1/2 tsp baking powder

.
Combine peaches, water, sugar, and lemon juice in
 3 quart 2.5 l
saucepan. Bring
to a boil.
.
Combine remaining ingredients, stirring lightly. Drop batter from
tablespoon in hot mixture. Reduce heat; cover tightly; cook 15 minutes
without lifting cover.
.
Serve with cream or ice cream.

One of my correspondents pointed out that if you dip the spoon in the hot
liquid before getting more batter, the batter will not stick to the spoon.
A very useful tip for any dumpling maker.

I have made mango dumplings and I suspect you could use any soft sweet fruit
for this.
 RATING
Difficulty:
easy.
Time:
45 mins.
Precision:
measure ingredients.

Lynn M Alford
[e-mail]


 REC.FOOD.RECIPES-#112 BEER-CHEESE Al 11 Apr 91 1991
 BEER CHEESE An art dip
 NOBAKE PARTY
From Friends and Family Cookbook compiled by my brother-in-law, Steve King,
and attributed to my father-in-law, Wallace King.

 3 lb sharp cheddar cheese
grated
 1 onion
minced
  stale beer
  tabasco sauce
 1/2 jar creamed horseradish
  red pepper
  garlic

.
Combine onion, grated cheese, 5-6 dashes tabasco sauce, horseradish, a
shake of red pepper, and garlic to taste. Add stale beer until you get
the consistency of a cheese dip.
.
Usually served with crackers, nacho chips, and/or celery.
 RATING
Difficulty:
very easy.
Time:
10 mins.
Precision:
no need to measure.

Nancy Van Cleave
[e-mail]


 REC.FOOD.RECIPES-#112 GRANOLA-2 Cl 11 Apr 91 1991
 GRANOLA
My sister gave me this recipe several years ago - don't know where she got it.

 3 cups quick cooking oats 200 g
 1 cup chopped walnuts 150 g
 2/3 cup butter 150 g
melted
 1/2 cup honey 110 ml
 1/4 tsp salt

.
Combine all ingredients and spread on a pan.
.
Bake in
 350 180
oven for 25 minutes, stirring occasionally, until golden brown.
.
Spread mixture on something else as soon as it is removed from the oven to
keep it from browning any further.
 RATING
Difficulty:
very easy.
Time:
30 mins.
Precision:
approximate measurements.

Nancy Van Cleave
[e-mail]
Rec.Food.Recipes Digest #113
Sun 14 Apr 1991

M:    Cashew Chicken (Nancy Van Cleave)
SP:   Egg Drop Soup (Nancy Van Cleave)
O:    Bibliography for Dim Sum (Nancy Van Cleave)
OV:   Sopaipillas (Ken Kastella)
M:    Pork Chops with Fennel and Garlic (Eleanor Cicinsky)
DV:   Trader Joe's Heroic Baklava (Brett Garrett)
OV:   Flour Tortillas (Brian E. D. Kingsbury)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#113 CHICKEN-CASHEW M 11 Apr 91 1991
 CASHEW CHICKEN
 CHINESE CHICKEN
After spending much $$$ over the last few years at a local Chinese restaurant
on Cashew Chicken, I devised the following recipe (which my husband now likes
better than the original!)

  boneless chicken
cubed
 1/4 cup soy sauce 55 ml
 3 Tbls Hoisin sauce 50 ml
 1 tsp chopped garlic
 1 Tbls sesame oil 15 ml
 1 1/2 tsp grated ginger root
 3 Tbls plum wine 50 ml
(or
 1 Tbls 50 ml
plum sauce)
  sliced mushrooms
(optional)
  dry roasted, unsalted cashews
 1-2 Tbls cornstarch 15-30 ml
(depends on how much marinade is left)
 2-4 Tbls cold water 30-65 ml
(depends on how much marinade is left)

.
Marinate chicken at least 20 minutes in soy sauce, hoisin sauce, garlic,
sesame oil, ginger root and plum wine.
.
Cook over medium-high heat (or in microwave) until chicken is opaque.
.
Add sliced mushrooms and cook, then add cashews.
.
In a separate container, mix cornstarch with cold water, then add to
cooked mixture, and heat until thickened.
.
Serve with basmati rice if you have it, otherwise white rice will do.
 RATING
Difficulty:
easy.
Time:
20 mins marinading, 10 mins. preparation + cooking time
Precision:
measure ingredients.

Nancy Van Cleave
<[e-mail]>


 REC.FOOD.RECIPES-#113 EGG-DROP-SOUP SP 11 Apr 91 1991
 EGG DROP SOUP Not authentic, but it IS easy!
 CHINESE CHICKEN

 1 can condensed Chicken Noodle soup
 1 can chicken broth
 1-2 Tbls soy sauce 15-30 ml
 2-3 tsp sesame oil
 1 egg
lightly beaten
  chopped green onions
to garnish
  creamed corn, cooked chicken, ham, pea pods, etc.
(optional)

.
Heat soup, broth, soy sauce, sesame oil and any optional items in a
saucepan. When boiling, drizzle in egg and stir in ONE DIRECTION ONLY.
(The back and forth motion breaks up the egg flowers too much).
.
I usually thicken the soup just a bit with cornstarch, then serve
garnished with green onions. (I've also been know to splash in some plum
wine from time to time.)
 RATING
Difficulty:
very easy.
Time:
10-15 mons.
Precision:
no need to measure.

Nancy Van Cleave
<[e-mail]>


 REC.FOOD.RECIPES-#113 DIM-SUM-BIBLIO SP 11 Apr 91 1991
 BIBLIOGRAPHY FOR DIM SUM
 CHINESE
Thought you netters might like a few references for dim sum recipes. All but
#2 contain other recipes as well.
.nf
.
\IEncyclopedia of Chinese & Oriental Cookery\R
by Jennifer Brennan
ISBN 0-7481-0090-3
published 1984 in Great Britain (reprinted 1988)
.RS
Macdonald & Co (Publishers) Ltd
3rd Floor
Greater London House
Hampstead Road
London NW1 7QX
.RE
published 1984 by St. Martin's Press in the USA
(bought this last May on our honeymoon in London - great memories!)
.
Favorite Dim Sum
by Lonnie Mock
(couldn't find an ISBN # - sorry)
published 1979
Alpha Gamma Arts
P. O. Box 4671
Walnut Creek, California 94596
(we were given this as a gift - friend bought it at a used book store.)
.
Dim Sum & Chinese One-Dish Meals
by Jean Yueh
ISBN 0-941034-05-4
published 1981
Irena Chalmers Cookbooks, Inc.
(Part of the Great American Cooking Schools series.)
.
Chinese Cooking Class Cookbook
by the editors of Consumer Guide
ISBN 0-517-322455
published in 1980 by
Beekman House
A Division of Crown Publishers, Inc.
One Park Avenue
New York, NY 10016
(Excellent beginner's Chinese cookbook - good pictures and text.)
.
Chinese Cookery
by Rose Cheng & Michele Morris
ISBN 0-89586-088-0
published in 1981 by
HPBooks
A Division of Price Stern SLoan, Inc.
360 North La Cienega Boulevard
Los Angeles, CA 90048
(Haven't tried anything in this one yet, but it looks like a good bet!)
.
1001 Chinese Recipes
.fi
(I've loaned this one to a friend, one of the most complete Chinese
cookbooks you'll ever find!)

Nancy Van Cleave
<[e-mail]>


 REC.FOOD.RECIPES-#113 SOPAIPILLAS-1 OV 11 Apr 91 1991
 SOPAIPILLAS
 MEXICAN
There have been a couple requests for sopaipilla recipes in the last week or
so. Here is one from the Feast of Santa Fe. I would like to note that I
have never tried to make sopaipillas so I really can't attest to the
difficulties one might encounter. On the other hand, since I got the book a
month or so ago I have made several other recipes and each one brought back
memories of my days in New Mexico. If you are interested in New Mexican
cooking, I recommend purchase of Feast of Santa Fe.

(Feast of Santa Fe by Huntley Dent, Simon & Schuster, New York 1985)
 (At least 8 small or 4 large sopaipillas)
 1 cup + 2 Tbls unbleached white flour 125 g + 2 Tbls
 1 tsp baking powder
 1/4 tsp salt
 2 Tbls shortening
 1/4 cup + 2 Tbls water 55 ml + 30 ml
  oil for deep-frying
 Making the dough:
.
If you already know how to make biscuits, then proceed as you normally
do, for sopaipillas are made from the same sort of soft, lightly handled
dough.

Combine the flour, baking powder and salt in a mixing bowl. Using two
knives, a pastry cutter or your fingertips, cut the lard or other
shortening into the dry ingredients until a flaky meal is formed.
.
Pour in the liquid all at once and mix the dough quickly with a fork.
It will form a uniform mass that is soft, moist and a little sticky.
.
Heavily flour a bread board and turn the dough out onto it. Knead the
dough gently by folding it in half, patting it down and folding again.
After no more than 10 to 12 foldings, the dough should still be very soft,
but no longer sticky.
.
Cover the dough with plastic wrap and let it rest for 15 minutes.
.
Divide the dough in half and place one part in a plastic bag while you
roll out the other.
 Rolling the dough:
.
With the portion of dough in front of you, it is possible to make
sopaipillas in the following shapes:
.RS

2 squares measuring
 5 x 5 inches 12.5 x 12.5 cm

4 oblongs measuring
 5 x 2.5 inches 12.5 x 6.5 cm

4 triangles with about a
 6 inch 15 cm
diagonal
.RE

Roll out the dough with gentle strokes of a rolling pin, keeping the
board well floured. Keep rolling until you have a rectangle measuring
about
 10 x 5 inches 25.5 x 12.5 cm .
Using a ruler as a guide, trim the dough into a
neat rectangle, then divide it into two
 5 x 5 inch 12.5 x 12.5
squares. From this
division you can begin frying or you can cut the squares in half, either
on the diagonal forming triangles, or cutting across to form oblong
sopaipillas.
 Puffing the bread:
.
If you have an electric skillet or deep-fat fryer, heat it to
 400 200 .
Pour in
 1-2 inches 2.5-5 cm
of oil. The oil is hot enough when it causes a scrap
of dough to bubble hard and puff up as soon as it hits the oil.
.
Drop a square of dough into the oil and gently paddle it under the
surface with a pancake turner of back of a large slotted spoon. The oil
should bubble up hard and you will feel the sopaipilla straining to come
to the surface. As it begins to puff up all over, release the sopaipilla
and let it brown on one side - about 10-20 seconds - then turn it over
to brown on the other. The initial puffing is the precarious step and an
unpuffed sopaipilla may be because the oil is not the correct temperature
or the dough is too thick.
.
Remove the browned sopaipillas and drain on several layers of paper towels.
They are served hot and can be kept warm in a
 200 100
oven or reheated in a
 350 180
oven.

When I lived in New Mexico we would bite off a corner and then pour a bit of
honey into the sopaipilla - yummy.

The stores around Albuquerque used to have sopaipilla mix but it doesn't seem
to be widely available in Seattle.
 RATING
Difficulty:
tricky.
Time:
1 hour.
Precision:
measure ingredients.

Ken Kastella
[e-mail]


 REC.FOOD.RECIPES-#113 PORK-CHOPS-3 M 11 Apr 91 1991
 PORK CHOPS WITH FENNEL & GARLIC
 PORK
This was made a part of last year's Easter Dinner and I'd like to share it
with others.
 4 servings
 2 tsp vegetable oil
 4 center cut loin pork chops
-
 1 inch 2.5 cm
thick
 4-8 cloves garlic
peeled and slivered
 l-l/4 cups chicken broth 280 ml
 2/3 cup dry white wine 150 ml
 2 fennel bulbs
trimmed, quartered, sliced very thinly
 2 tsp cornstarch
  salt and pepper
to taste

.
Preheat oven to
 225 110 .
.
Heat oil in large skillet over medium heat. Pat chops dry and add to
skillet. Cook 5-6 minutes on each side or until deep golden brown. Pour
off fat. Remove skillet from heat but leave chops in skillet and add
garlic. Cook a minute in the hot skillet.
.
Return skillet to heat and add
 1 cup 225 ml
broth, wine and fennel and bring to
boil. Lower heat and simmer covered 5 minutes.
.
Remove chops to a pie plate or ovenproof dish and cover lightly with foil.
Place chops in oven and cook 10-15 minutes or until a meat thermometer
registers
 160 70
near the bone.
.
Meanwhile, simmer sauce in skillet 5 minutes or until reduced slightly.
In a small cup or bowl, mix remaining
 1/4 cup 55 ml
broth (it should be cold or
room temperature with cornstarch. Add mixture to sauce and boil 1 minute
or until thickened. Add salt, pepper.
.
Serve chops with sauce.
 RATING
Difficulty:
easy.
Time:
35 mins.
Precision:
measure ingredients.

Eleanor Cicinsky
<[e-mail]>


 REC.FOOD.RECIPES-#113 BAKLAVA-3 DV 11 Apr 91 1991
 TRADER JOE'S HEROIC BAKLAVA Sweet Balkan dessert
 BALKAN
 A Note on Filo Dough:
The filo dough I buy comes frozen in a
 1 lb 450 g
package. I believe each sheet is
 14x22 inches 35x55 cm ,
so that the finished baklava is about
 14x11 inches 35x30 cm .
The
package has very specific instructions for thawing, which should be followed.
 NUT FILLING:
This is the original recipe; I find it makes too much so I use 2/3 of the
amount. I find it works well to dump everything in the food processor.
(Pecans are good, too...)

 1 1/2 lb roasted, unsalted walnuts 1350 g
coarsely chopped or ground
 1 cup sugar 200 g
 1 1/2 tsp ground cinnamon
 1/2 tsp ground cloves

.
Combine all ingredients.
 SYRUP:

 1 cup honey 225 ml
 3/4 cup water 170 ml
 1/4 cup sugar 55 ml
 2 Tbls lemon juice 30 ml
 1 small piece lemon peel
 1 small piece orange peel
 1 in piece cinnamon stick 2.5 cm

.
Combine all of the above in a saucepan, and let simmer for 10 minutes.
Let cool. Discard peels and cinnamon.
 BAKLAVA:

 1 lb filo dough 450 g
 1/2 lb 'natural' margarine 225 g
  nut filling
- see above
  syrup
- see above

.
Unwrap filo dough and fold in half, like the pages of a book. Keep
covered with a dry kitchen towel while working (or just work fast).
Turn over one sheet onto
 10x15 inch 25x38 cm
cookie sheet. Brush with melted
margarine, using soft
 1.5-2 inch 4-5 cm
brush or fingertips.
.
Continue turning sheets (pages) and brushing with margarine until 1/3
of the sheets have been used. Cover with half of the nut filling.
.
Brush another 1/3 of the pages and place over the nuts in the pan. Top
with remaining nut filling, and then continue with the remaining sheets
of filo dough. Brush top sheet with remaining margarine.
.
With sharp knife, score pastry into diamonds, squares, or triangles.
Bake at
 350 180
for 35-45 minutes until puffed, crisp, and deep golden in
color.
.
Remove from oven and immediately pour cooled Syrup over baklava. Let
stand 4 hours. (That's what the recipe says, but I've never been able
to do it). When cool, cut through to the bottom layer in scored cuts.
 RATING
Difficulty:
moderate/fiddly.
Time:
1 1/2 hours + standing time.
Precision:
measure ingredients.

Brett Garrett
[e-mail]


 REC.FOOD.RECIPES-#113 TORTILLA-FLOUR OV 12 Apr 91 1991
 FLOUR TORTILLAS
 MEXICAN
Recipe adapted from Simply Simpatico: A Taste of New Mexico by the
Junior League of Albuquerque.
 makes 12
 4 cups flour 500 g
all-purpose or 1/2 all-purpose and 1/2 whole wheat
 1.5 tsp salt
 1.5 tsp baking powder
 4 Tbls shortening 50 g
(margarine and Crisco both work)

.
Combine the dry ingredients, then cut in shortening.
.
Make a small well in the center and gradually add water. Knead the
dough until it is soft, smooth, and elastic. Set aside 10 mins.
.
Then divide into 12 equally-sized balls. Roll balls into approx.
 1/8 inch 1/3 cm
thick circles, and cook on a preheated, ungreased grill for
approx. 2 mins. per side, until the tortilla is lightly speckled. Cover
to keep warm.
 RATING
Difficulty:
moderate.
Time:
35 mims.
Precision:
measure ingredients.

Brian E.D. Kingsbury
[e-mail]
Rec.Food.Recipes Digest #114
Tue 16 Apr 1991

OV:   Bengal Red Lentils with Spices (Terri Huggett)
OV:   Yellow split peas with spices (zucchini variation) (Anne Louise Gockel)
OV:   Simple toovar dahl recipe (U15297)
Ool:  Lemon Crepes (Lynn M Alford)
Ool:  Chocolate Crepes (Lynn M Alford)
Ool:  Beef Stroganoff Crepes (Lynn M Alford)
Ool:  Hot Fudge Crepes (Lynn M Alford)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#114 DAHL-BENGALI OV 8 Apr 91 1991
 BENGALI MASAR DAHL Bengal Red Lentils with Spices
 INDIAN
This is a recipe for one of my favorite dahl dishes. Hope it comes close to
what you seek. This dish also improves with time.

From 'Classic Indian Vegetarian and Grain Cooking', Julie Sahni

 1 1/2 cups red lentils 340 g
(masar dahl)
 6 hot green chilies
 1/2 tsp turmeric
 4 1/2 cups water 1 l
 1 1/2 tsp salt
or to taste
 For flavoring the dahl:
 4 Tbls usli ghee 65 ml
(clarified butter) or light vegetable oil
 1 cup minced onion 225 ml
 1 Tbls grated or crushed ginger
 1 cup finely chopped tomatoes
 For the spice-perfumed butter:
 2 Tbls usli ghee or light vegetable oil
 1 Tbls panch phoron mix
(equal quantities of cumin seed, fennel seed, brown mustard seed, fenugreek
seed, and black onion seed)
 4 bay leaves
 4 dry red chili pods
 2 tsp minced garlic
(optional)

.
Pick, clean, wash and cook the dahl using the red lentils, chilies,
turmeric, salt and water. Put the ingredients in a deep pot; bring to
boil. Stir often to make sure they do not lump together. Cook over
medium heat, partially covered for 25 minutes. Cover, reduce heat,
and continue cooking for an additional 10 minutes or until soft.
.
While the lentils are cooking heat the usli ghee in a large frying pan
over medium-high heat. When it is hot, add the onion and fry, stirring
constantly, until golden brown (about 10 minutes). Add the ginger and
tomatoes and continue frying until the tomatoes are cooked and the
contents reduce to a thick pulp (about 8 minutes). Stir frequently to
prevent sticking and burning.
.
Blend the fried onion-tomato paste and salt to taste into the dahl;
continue cooking for an additional 10 to 15 minutes or until the flavors
have blended in. Keep the dahl on a low simmer while you make the
spice-perfumed butter.
.
Measure the spices and place them right next to the stove in separate
piles. Heat the usli ghee in a small frying pan over medium-high heat.
When it is hot, add the panch phoron spice blend. When the mustard seeds
are spaterring and the cumin turns a little darker (about 15 seconds),
add the bay leaves and chili pods. Continue frying until the chili turns
dark (15-20 seconds), turning and tossing them. Turn off the heat, add
the garlic, and let mixture fry, sizzling for 25 seconds or until it
looks light golden. Pour the entire contents of the pan over the dahl,
mix well, and serve.
 RATING
Difficulty:
easy.
Time:
1 hour.
Precision:
measure ingredients.

Terri Huggett
<[e-mail]>


 REC.FOOD.RECIPES-#114 DAHL-BASIC-1 OV 8 Apr 91 1991
 BASIC DAHL Yellow split peas with spices (+ zucchini variation)
 INDIAN
I have two dahl recipes that I like to use. They are basically the same
except one is dahl and the other is dahl with zucchini. I believe that Indian
cooks use a special type of yellow split pea for dahl. They also have other
special types of dried pulses that they use. Several Indian cookbooks mention
that standard dried yellow split peas or red lentils are fine for dahls. I
use yellow split peas for most, and red lentils for some different dishes.
 Basic Dahl
 1.5 cups yellow split peas 340 ml
 1 in piece of ginger 2.5 cm
 1 tsp tumeric
 1 Tbls ghee or butter 15 ml
 1 tsp cumin
 1-2 dried red chili peppers
 2+ galic cloves
(diced)
  salt

.
Pour
 3 cups 675 ml
of boiling water over the yellow split peas. Remove from
heat, skim off any scum and let cool and soak for an hour or so.
.
Pour off the water and rinse the peas. Add water until the peas are
covered, about
 3 cups 675 ml .
Don't add much more than this though! Put over
medium heat and bring to a boil. Add ginger cut into several sections,
and tumeric. Cook until the peas are done and almost start to
disintegrate (probably 30-60 minutes depending on the peas). Add more
water if neccessary. You want to maintain a fairly thick consistency.
AFTER they are done cooking, add some salt to taste. Do not add the salt
until they are done cooking (this warning is in a number of Indian
cookbooks).
.
Melt ghee or butter. When hot, add cumin, dried red chili peppers and
garlic. Saute to release the spices. Pour the oil over the dahl and mix
it in.
 Variation: With Zucchini
Follow the recipe given above.

When the peas are almost done cooking, cut 2 med zuccini's into
 1/2 inch 1 cm
rounds.
Place the zucchini on top of the dahl and cook for another 20 minutes or more
until the zucchini is buttery soft. Continue with the ghee/butter and spices.

Some people claim that the best way to prevent dried beans from giving you gas
is to pour boiling water over them, soak them for a while and then throw the
soaking water away. After rinsing the beans, cook them in fresh water. I
often use this method, but I can't claim that it's a cure-all for digestive
problems. People who eat dried beans regularly have fewer problems than
people who eat them seldom.

Alternatively you can cook
 1-2 cups 250-450 ml
of peas in about
 5 cups 1 l
of water without
presoaking them in any way.
 RATING
Difficulty:
easy.
Time:
2 hours.
Precision:
measure ingredients.

Anne Louise Gockel
[e-mail]


 REC.FOOD.RECIPES-#114 DAHL-TOOVAR OV 6 Apr 91 1991
 TOOVAR DAHL simple toovar dahl recipe
 INDIAN
Dahls are of various kinds. They can be made from mixes of or individual
dahls. Here are some of the names of pulses/lentils used in dahls:
.RS
toovar or sometimes called arahar dahl (available Indian store)
masoor dahl (pink/orange lentil, Indian and Gourmet food stores)
chana dahl (split pea, yellow)
mung dahl (yellow broken mung from beans, Indian stores)
urad dahl (whole unhulled dahl black, Indian store)
 A simple toovar dahl recipe:
 1/2 cup dahl 110 ml
 1 medium onion
 1 medium tomato
 2 tsps oil
 1 red whole dried chili pod
 1/4 tsp mustard seeds
 1/4 tsp cumin seeds
  a touch of hing
(asafoetida, optional, use cobra brand for mild flavor)
 1/4 tsp turmeric
  a sprig of curry leaves
  salt to taste

.
Pressure cook washed dahl with turmeric in
 2 1/2 cups 1/2 l
water for 5 minutes.
If cooked without pressure cook in pot with lid over low heat after
allowing it to come to a boil. This method takes about 45 mins or more.
Dahl should be well cooked with a near pureed look.
.
Add salt.
.
Heat oil over medium flame, add mustard seeds. When it starts to splutter
add cumin and broken red chilli pod. Add hing and curry leaves. Add finely
chopped onions and when brown add chopped tomatoes. Stir for 2-3 minutes
and top the dahl with this seasoning.
.
Serve with fluffy rice and pappad and pickle.

You can also vary this basic recipe by adding some sauteed veggies like
zuchini, carrots, green peppers etc.
 RATING
Difficulty:
easy.
Time:
?
Precision:
approximate measurements.

[e-mail]


 REC.FOOD.RECIPES-#114 CREPES-LEMON Ool 13 Apr 91 1991
 LEMON CREPES Unusual crepe batter
This is a fairly unusual crepe batter, and is taken from 'Wonderful Ways to
Prepare Crepes and Pancakes' by Jo Ann Shirley. Published by Ayers and James
(Aus.), Stafford Pemberton Publishing (UK) or Prestige Books (US).

 3 eggs
 2 egg yolks
 1/4 cup lemon juice 55 ml
 3/4 cup milk 165 ml
 1 cup plain flour 125 g
 1 Tbls sugar
 1/2 tsp salt
 1 1/2 Tbls vegetable oil 25 ml
 2 tsp grated lemon rind

.
Beat the eggs, egg yolks, and lemon juice together. Add the milk and
stir well.
.
Sift flour, salt, sugar together and gradually add to the egg mixture.
Add vegetable oil and blend thoroughly. If batter appears lumpy, pour
through a sieve.
.
Stir in lemon rind and set aside for at least one hour before use.
.
Check just before starting to cook and if it is too thick, thin with
another tablespoon or two of milk. Pour two tablespoons of batter in
center of hot, lightly oiled pan. Tip pan to spread the batter. Cook
until top is dry. Turn over and cook other side for 15 seconds.
 RATING
Difficulty:
easy.
Time:
10 mins + standing time + cooking time.
Precision:
measure ingredients.

Lynn M Alford
[e-mail]


 REC.FOOD.RECIPES-#114 CREPES-CHOC Ool 13 Apr 91 1991
 CHOCOLATE CREPES Unusual crepe batter
This is a fairly unusual crepe batter, and is taken from 'Wonderful Ways to
Prepare Crepes and Pancakes' by Jo Ann Shirley. Published by Ayers and James
(Aus.), Stafford Pemberton Publishing (UK) or Prestige Books (US).

 3 eggs
 1 1/4 cups buttermilk 280 ml
 1/2 tsp vanilla
 1 cup plain flour 125 g
 2 Tbls sugar
 1 1/2 Tbls vegetable oil 25 ml
 2 Tbls cocoa

.
Beat the eggs, then add buttermilk and vanilla. Mix well.
.
Sift flour, cocoa, sugar together and gradually add to the egg mixture.
Add vegetable oil and blend thoroughly. If batter appears lumpy, pour
through a sieve. Set aside for at least one hour before use.
.
Check just before starting to cook and if it is too thick, thin with
another tablespoon or two of milk. Pour two tablespoons of batter in
center of hot, lightly oiled pan. Tip pan to spread the batter. Cook
until top is dry. Turn over and cook other side for 15 seconds.
 RATING
Difficulty:
easy.
Time:
10 mins + standing time + cooking time.
Precision:
measure ingredients.

Lynn M Alford
[e-mail]


 REC.FOOD.RECIPES-#114 CREPES-BEEF Ool 13 Apr 91 1991
 BEEF STROGANOFF CREPES Unusual crepe filling
This is a fairly unusual crepe filling, and is taken from 'Wonderful Ways to
Prepare Crepes and Pancakes' by Jo Ann Shirley. Published by Ayers and James
(Aus.), Stafford Pemberton Publishing (UK) or Prestige Books (US).

 18 crepes
 1/3 cup butter 75 g
 1 onion
 2 cloves garlic
 1/2 lb mushrooms 250 g
 2 lb rump steak 1 kg
 1/4 tsp ground cumin
 1/4 tsp marjoram
 2 tsp Worcestershire sauce
 1/3 cup tomato sauce 75 ml
(ketchup)
 1/3 cup red wine 75 ml
 1/2 tsp black pepper
 1/3 cup beef stock 75 ml
 2 tsp salt
 2 cups sour cream 450 ml
  chopped chives

.
Make basic crepes (plain ones).
.
Saute onion and garlic in butter until the onion is soft. Slice the
mushrooms thinly and and to pan. Cook 5 minutes.
.
Cut steak into thin strips and add to pan along with cumin, marjoram,
worcestershire and tomato sauce. Stir frequently and cook until the
meat browns.
.
Add the wine, stock, salt, pepper and cook until meat is tender.
.
Add sour cream and heat just until warm.
.
Now fill each crepe with stroganoff mixture. Fold over and put into
shallow buttered baking dish. Bake at
 350 180
in oven for 20
minutes. Sprinkle with chives and serve.
 RATING
Difficulty:
easy.
Time:
?
Precision:
measure ingredients.

Lynn M Alford
[e-mail]


 REC.FOOD.RECIPES-#114 CREPES-FUDGE Ool 13 Apr 91 1991
 HOT FUDGE CREPES Unusual crepe filling

 12 chocolate crepes
(see recipe 'CHOCOLATE CREPES')
 1/2 cup butter 100 g
 1 cup sugar 200 g
 3/4 tsp instant coffee
 1/3 cup cocoa 75 ml
 1 cup cream 225 ml
 1 1/4 tsp vanilla
  chocolate ice cream

.
Make crepes and set aside.
.
Melt butter in saucepan and add sugar, coffee, and cocoa. Blend
thoroughly. Gradually add creme and cook over medium heat, stirring
constantly for about five minutes.
.
Remove from heat and add vanilla.
.
Put small scoops of ice cream on each crepe and fold over. Pour hot
fudge over crepes, sprinkle with chopped nuts and serve immediately.
 RATING
Difficulty:
easy.
Time:
10 mins + time to make crepes.
Precision:
measure ingredients.

Lynn M Alford
[e-mail]
Rec.Food.Recipes Digest #117
Fri 26 Apr 1991

Col:   Basic Cookie Dough (Andrea Bertozzi)
M:     Rendang (MDE)
V:     Lentil Dal (Chris Jackson)
BVl:   Cannolli (Patricia Cuocco)
AVol:  Curried Egg and Artichoke Dip (aldridge andrea)
MVol:  Turnip and Onion Casserole (Brenda L Aldridge)
Col:   No-bake key lime pie (Jeff Sorenson)
Col:   Key Lime Pie (Jeff Sorenson)
Co:    Quick Key Lime Pie (Tom Proctor)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#117 DOUGH-COOKIE-1 Col 19 Apr 91 1991
 BASIC COOKIE DOUGH
[e-mail] (Gerardo Leute) writes:
I'm looking for a basic dough which can be supplemented with M&M's, chocolate
chips, or made into sugar cookies (add sugar, right?)
 Basic cookie dough
 1-1.5 cups sugar 250-350 g
(brown is good too)
 8 oz butter or margarine 250 g
 2 eggs
 1 tsp vanilla
 2 cups flour 250 g
 1.5 Tbls baking powder
 1/2 tsp salt

.
Cream butter and sugar. Add eggs and vanilla and stir well, add rest
of ingredients (sifted if they are lumpy). Mix well, and add chips,
M&Ms, nuts, what ever.
.
Drop by teaspoon onto ungreased cookie sheet and bake at
 350 180
for
approx. 10 min.
 Substitutions
Peanut butter: Substitute 1/2 cup peanut butter for 1 of the butter
sticks. Brown sugar is good with this one instead of the white sugar.

Oatmeal: Substitute 3 cups rolled oats for one of the cups of flour. Try
replacing 1/2 cup of the sugar with molasses and omit one of the eggs. (Also
try peanut butter oatmeal - a great combo!)

Whole wheat flour: Substitute one for one with with white flour.
 RATING
Difficulty:
easy.
Time:
30 mins.
Precision:
measure ingredients.

Andrea Bertozzi
[e-mail]


 REC.FOOD.RECIPES-#117 RENDANG M 19 Apr 91 1991
 RENDANG Hot and spicey
 BEEF PORK LAMB CHICKEN
This is to all those that yearn for HOT and SPICY rendang. In fact, this dish
can be made with other meats (e.g. pork, lamb, chicken ). The following is a
recipe that I have improvised.

 2 lbs meat (beef,pork,etc.) 1 kg
 3 stalks lemon grass
- thinly sliced
 3 oz grated (fine) coconut 75 g
- fried
 2 Tbls curry powder,
mixed in
 2 Tbls 30 ml
water (curry paste best)
 1/2 cup thick coconut milk 110 ml
- those in the can will do
 8 Tbls oil
(preferably peanut)
 1 tsp shrimp paste
(optional: for shrimpy salty taste)
 Marinade
 1 tsp salt
 1 Tbls sugar
 1 Tbls soy sauce
(thin)
 1 tsp soy sauce
(thick)
 Grind together:
 30 dried chilis
 3 oz shallots 75 g
 4 red chilis
(not pepper)
 1 clove garlic
 1 in piece ginger
 Method
.
Marinate meat in soy sauce mixture for about 15 minutes.
.
Heat oil and fry ground ingredients, curry paste and shrimp paste until
fragrant then take it out of wok (pan or whatever) and set it aside.
.
Fry marinated meat in hot wok (pan or whatever) with some oil until it
is almost 1/2 cooked.
.
Then add the 'messy' paste that you set aside (from step 1).
.
Pour in the coconut milk and add the lemon grass (optional - for
flavoring purposes). Let it cook on low flame (simmer) for about an
hour until meat is tender.
.
Then, increase heat to reduce gravy until it thick, oily and messy.

This dish is rather easy to produce but it might take some time. If you
cannot stand a dish that is too hot, please do improvise and add less chilis
and curry paste. Also add more sugar for sweet pleasant taste.
 RATING
Difficulty:
easy.
Time:
1 3/4 hours.
Precision:
measure ingredients.

[e-mail]


 REC.FOOD.RECIPES-#117 DAHL-1 V 19 Apr 91 1991
 LENTIL DAL Lentil side dish for curries
 INDIAN
I used to live with a vegetarian who conjured up some amazing dishes, this
one being the simplest and one of the tastiest. It goes well with curry.

  lentils
(or split peas or whatever)
  garlic
  oil
  garam masala
  paprika
  ginger
  chili powder
  black pepper

.
Boil some lentils until nice and mushy.
.
Separately, fry loads of garlic (to taste) in a little oil.
.
Add garam masala, paprika, ginger, chili powder, black pepper to oil in
whatever quantity you'd like best (I like lots of garlic and garam masala
with a fair bit of chilli for whack).
.
Then simply mix the two lots to form a rather unpleasant-looking gunge.

It looks disgusting but it's damn gorgeous. It's also lethal for the lower
regions.
 RATING
Difficulty:
easy.
Time:
?
Precision:
no need to measure.

Chris Jackson
[e-mail]


 REC.FOOD.RECIPES-#117 CANNOLLI BVl 19 Apr 91 1991
 CANNOLLI
 ITALIAN
I frequently make cannolli. I usually just buy the shells in a good Italian
deli. (Making the shells is a pain. It involves making a pastry dough,
wrapping it around aluminum tubes which one buys in a specialty store and
frying the stuff. My experience is the results are no better than what you
can get at the deli.)

There are several variations of cannolli stuffing, my favorite is:
 12 cannolli
 2 pts whole milk Ricotta cheese 1 l
(not the stuff you buy in the supermarket)
 1 pt heavy whipping cream 500 ml
 1 cup confectioners sugar 125 g
 1 Tbls vanilla extract
 1 tsp almond extract
 2 Tbls cinnamon
(or to taste)
 3/4 cup chocolate shavings
(or more)

.
To the Ricotta Cheese fold in the whipping cream - whipped till it peaks
(use cold bowl and beaters).
.
Fold in sugar, vanilla extract, almond extract and cinnamon.
.
Add chocolate shavings (as you like) but DON'T use chocolate chips
because they'll get stuck in the pastry cloth.
.
Put the mixture in a pastry filler bag (use the tip that you would use
for decorating the edges of a cake). Fill the entire shell.
.
Dip the edges of the cannolli in finely ground unsalted pistachio nuts
for decoration.

.
You can make the cannolli about 3 hours before serving BUT NO MORE. They'll
get soggy!!!
.
Italian Bakeries usually mix citron (nasty little candied fruits) into the
mixture since neither I nor anyone I know like them, I don't (and I think
they'd also get stuck in the pastry bag).
 RATING
Difficulty:
easy.
Time:
30 mins.
Precision:
measure ingredients.

Patricia Cuocco
[e-mail]


 REC.FOOD.RECIPES-#117 CURRIED-EGG AVol 19 Apr 91 1991
 CURRIED EGG AND ARTICHOKE DIP
 PARTIES
The Frugal Gourmet (Jeff Smith) has a recipe in one of his books for a Curried
Egg-and-Artichoke Dip that is obscenely good. I don't have the book at hand,
but from the best of my failing memory, these proportions should do you:

 2-3 hard boiled eggs
 10 oz can unmarinated (plain) artichoke hearts 275 g
  mayonnaise
  sour cream
  cumin powder
  curry powder

.
Chop the eggs and artichoke hearts into chunks big enough to eat and
small enough to scoop up on a cracker.
.
Mix equal parts sour cream and mayonnaise, enough to make it all moist
and tasty, and add spices to your taste @ 2 parts curry to one part
cumin. I like it spicy myself, but you don't want to overwhelm the
delicate flavour of the artichoke.

Exceedingly popular at parties, and goes quickly; I make a batch, put it in
the refrigerator, and gnosh my way through it in a day or so!
 RATING
Difficulty:
easy.
Time:
10 mins.
Precision:
no need to measure.

aldridge andrea
[e-mail]


 REC.FOOD.RECIPES-#117 TURNIP-CASS MVol 19 Apr 91 1991
 TURNIP AND ONION CASSEROLE
 CAJUN
From Justine Wilson's Cajun cooking show on PBS (the intro has a nice little
blurb on Acadians -> Cajuns)

  olive oil
 4-5 medium turnips
 1 large white onion
 4 eggs
 1 cup white wine 225 ml
 3 cups grated cheese 350 g
(any kind that melts good - he used a mixture of chedder and jack)
 1/2 cup parmesan cheese 50 g

.
Oil a
 9x13 inch 23x33 cm
baking pan with olive oil. Slice the turnips and onions
thinly, then alternate layers in the pan. Top vegetables with grated
cheese.
.
Beat eggs and wine together (Justine says once it smells like eggnog
you have the right proportion of eggs and wine). Pour mixture over
casserole. Sprinkle top with parmesan cheese.
.
Bake at
 325 160
for 1 hour, or until turnips are tender.
 RATING
Difficulty:
easy.
Time:
1 1/4 hours.
Precision:
no need to measure.

Brenda L Aldridge
ssc-bee!ssc-vax![e-mail]


 REC.FOOD.RECIPES-#117 KEY-LIME-PIE-2 Col 22 Apr 91 1991
 KEY LIME PIE 1 No-bake key lime pie
 NO-BAKE
From an article by Mike Kalina in the Lazy Gourmet.
 Serves 8
 4 oz can sweetened condensed milk
 3/4 cup lime juice 170 ml
  grated rind of 1 lime
 1-2 drops green food coloring
(optional)
 8 oz container of whipped topping
  9-10 in graham-cracker crust 22-25 cm
  lime slices
  whipped cream or whipped topping

.
Mix condensed milk and lime juice. Next add grated rind and food
coloring. Fold in whipped topping.
.
Pour into crust and chill overnight.
.
Top with whipped cream and lime slices.
 RATING
Difficulty:
easy.
Time:
15 mins. + cooling time.
Precision:
no need to measure.

Jeff Sorenson
[e-mail]


 REC.FOOD.RECIPES-#117 KEY-LIME-PIE-3 Col 22 Apr 91 1991
 KEY LIME PIE 2
From an article by Mike Kalina in the Lazy Gourmet.
 serves 8
 2 egg yolks
 2x 14 oz cans of sweetened condensed milk
  zest of 4 limes, finely grated
 1/2 cup fresh lime juice 110 ml
 9 in graham cracker crust 23 cm
 8 thin slices of lime
  whipped cream or whipped topping

.
Preheat oven to
 400 200 .
.
Beat yolks until thick and light in color. Mix condensed milk in
gradually. Add zest and lime juice; mix well.
.
Pour into crust and bake for 10 minutes.
.
Cool and top with whipped cream and lime slices.
 RATING
Difficulty:
easy.
Time:
15 mins. + cooling time.
Precision:
no need to measure.

Jeff Sorenson
[e-mail]


 REC.FOOD.RECIPES-#117 KEY-LIME-PIE-4 Co 22 Apr 91 1991
 KEY LIME PIE 3 Quick key lime pie
 4 Tbls Key lime juice
  graham cracker crust
 1 can sweetened mild
 4 egg yolks

.
Blend lime juice, sweetened mild and egg yolks.
.
Put it in the pie crust bake at
 375 190
for 10 minutes
.
Serve with cool whip.

True Key Lime pie is not green.
 RATING
Difficulty:
easy.
Time:
15 mins. + cooling time.
Precision:
no need to measure.

Tom Proctor
[e-mail]
Rec.Food.Recipes Digest #118
Wed 01 May 1991

M:     Chicken Makhani (Ajay Shah)
SPV:   Garlic Soup (Katherine Astels)
OV:    Pasta Sauce (Katherine Astels)
OV:    Breakfast Casserole (L.A.Z. Smith)
M:     Chinese chicken with Forty Cloves of Garlic (Soprano)
M:     South Indian Fish Curry (Ajay Shah)
M:     Mediterranean-Style (Carol Miller-Tutzauer)
M:     Rosemary Chicken (Carol Miller-Tutzauer)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#118 CHICKEN-MAKHAN M 22 Apr 91 1991
 CHICKEN MAKHANI Bombay Taj recipe for Chicken Makhani
 INDIAN CHICKEN

 2 lbs chicken (bony) 900 g
 1 cup yogurt (dahi) 225 ml
 1 in piece of ginger 2.5 cm
 8 cloves garlic
 2 Tbls lime juice
 4 in stick of cinnamon 10 cm
 8 cloves
 8 cardamoms
 10 black peppercorns
 1 Tbls oil
 2.25 lbs tomatoes 1 kg
 1 tsp dried fenugreek leaves
(optional)
 1 Tbls white pepper powder
(essential)
 1 oz cream 25 g
(optional but recommended for a touch of class)
 1 lb? butter 450 g
(You can get away with
 0.6 lb 270 g
if this is too much)
  salt to taste
(if you use yellow butter, then scale down the salt accordingly. If you use
white butter, then you will need more salt)
  coriander (cilantro)
(optional topping)

.
Clean chicken and remove the skin.
.
Make a smooth paste of yogurt, garlic, ginger, lime juice, cinnamon,
cloves, cardamoms, peppercorns and the oil. Marinate the chicken in
this for 6 hours.
.
Bake the chicken in a preheated oven for 10 minutes at
 250 130 .
Put it aside.
.
(It kind-of makes sense to finish steps 1-3 before starting this step).
We need to get a tomato sauce. Cut tomatoes, put 'em in a pan (no
water) and boil. When the quantity has dropped by half, strain through
a fine sieve. What comes out of the sieve is the tomato sauce. (This
is hard work with a clumsy sieve).
.
Take a pan, start heating the sauce, add the butter. When the butter
is melted, add the white pepper powder, salt, fenugreek leaves and cream.
.
Mix the chicken pieces into this sauce. You may like chopped coriander
(cilantro) as topping. Serve hot. This works best with good rice
(i.e. basmati).

If you don't like struggling with chicken bones, this recipe works perfectly
with boneless chicken. You need to estimate how much boneless chicken to use:
I guess
 2 lbs 900 g
of chicken is around
 1.25 lbs 560 g
of boneless chicken.
 RATING
Difficulty:
pretty high.
Time:
30 mins. + 6 hours marinading.
Precision:
measure ingredients.

Ajay Shah
[phone]
[e-mail]


 REC.FOOD.RECIPES-#118 GARLIC-SOUP-1 SPV 22 Apr 91 1991
 GARLIC SOUP With lost of garlic and croutons
 6 servings
 3 HEADS garlic
 3 Tbls olive oil
 7.5 cups water 1.7 l
 1/8 tsp saffron
  pepper
 3 slices whole-wheat bread, cubed
  olive oil
 2 Tbls finely chopped fresh parsley

.
Break garlic cloves from heads. In a small bowl, cover garlic cloves
with boiling water. Let stand 3 mins. Peel. If cloves are big, cut
in half.
.
In a large saucepan, heat 3 tbsp olive oil. Add garlic cloves. Cook
2-3 mins. Add water and saffron. Season with salt and pepper.
Simmer 1 hr. Cool. In blender, process soup in batches until smooth.
.
In a medium skillet, fry bread in olive oil until crisp and brown.
Reheat soup. Pour in warm bowls. Top soup with croutons. Sprinkle
with parsley.

Per serving: 225 kcal/3g protein/19g fat/12 g carbohydrate/3g fiber
 RATING
Difficulty:
easy.
Time:
1 hr. 20 mins.
Precision:
measure ingredients.

Kate Astels P.O. Box 835
Internet: [e-mail]


 REC.FOOD.RECIPES-#118 PASTA-SAUCE-2 SV 22 Apr 91 1991
 PASTA SAUCE A garlic and oil pasta sauce
 serves 4
 \)14 cup olive oil 55 ml
 15 large garlic cloves, chopped
 \)14 tsp hot red pepper flakes
 \)12 cup finely chopped fresh parsley 110 ml
  salt
  lots of freshly ground black pepper
 \)14 cup freshly grated Parmesan cheese 55 ml
(I leave this out and it tastes great)

.
Heat oil in skillet. Add garlic, pepper flakes, and parsley and cook
until garlic is tender, about 4 mins. Stir in salt and pepper and toss
with hot pasta in a serving bowl. Mix in cheese, if used.

Recommended pasta:
 \)34 lb 340 g
spaghetti or spaghettini
 RATING
Difficulty:
very easy.
Time:
10 mins.
Precision:
no need to measure.

Kate Astels P.O. Box 835
Internet: [e-mail]


 REC.FOOD.RECIPES-#118 BREAKFAST-CAS2 OV 21 Apr 91 1991
 BREAKFAST CASSEROLE
Here's a possibility for an easy casserole dish. It makes a good brunch or
light lunch, or even, with salad, a simple supper. You prepare it ahead, and
just bake it about a half hour before mealtime.

This is a pattern recipe, in that you can vary the ingredients depending on
what you have on hand and what you like.
 About six servings
 1 lb bulk or link sausage
(slice up the links)
 4 slices fresh bread (any kind)
 1 cup shredded cheese 225 ml
(such as cheddar or swiss)
 6 eggs
 2 cups milk 450 ml
 1 tsp dry mustard
 1 tsp salt
  dash pepper

.
In a large skillet, brown and drain the sausage.
.
Grease a
 9x13x2 inch 23x33x5 cm
baking dish. Tear the bread into 1 inch pieces
and arrange them evenly in the dish. Spoon the sausage over the bread
and sprinkle with the shredded cheese.
.
Beat together the eggs, milk, mustard, salt and pepper and pour it over
the mixture in the baking dish. Cover and refrigerate several hours or
overnight.
.
Bake in a preheated
 350 180
oven for 30-40 minutes, or until set.

The recipe can be easily doubled, in which case you should put it in a larger
baking dish and allow a little longer baking time.
 Variations:
Substitute browned corned beef hash or diced ham for the browned sausage.
Add raw or sauteed onions or mushrooms and/or chopped, cooked potatoes.

For a meatless version, replace the sausage with chopped raw broccoli or
spinach. The spinach version is particularly elegant if you use a combination
of swiss and feta cheese and add chopped green onions and a touch of tarragon.
Thawed, well-drained frozen spinach works fine.

Different cheeses or breads will give the dish a different character.

Because you put it together the night before, this is a great choice for a
company brunch. Pop some refrigerator biscuits in the oven with it. Make a
fruit salad and some Mimosas or Bloody Marys, and you're all set.
 RATING
Difficulty:
easy.
Time:
1 hr. + refrigerating time.
Precision:
no need to measure.

L.A.Z. Smith
[e-mail]
[e-mail]


 REC.FOOD.RECIPES-#118 CHICKEN-GARL-1 M 22 Apr 91 1991
 GARLIC CHICKEN Chinese chicken with forty cloves of garlic
 CHINESE CHICKEN
The following recipe is taken from 365 Ways to Cook Chicken by Cheryl
Sedaker. (This is a wonderful cookbook for those who like to eat chicken and
are looking for new ways to prepare it.)
 serves 4
 2 Tbls butter
 1 Tbls olive oil
 1 chicken, cut up
 40 garlic cloves, unpeeled
 \)12 tsp dried thyme
 1 tsp salt
 \)14 tsp freshly ground black pepper
 2 Tbls lemon juice

.
Preheat oven to
 350 180 .
.
In a large Dutch oven or kettle, melt the butter in the olive oil. Add
the chicken pieces and cook until golden on all sides (approximately 5
- 10 minutes).
.
Remove all but 2 tablespoons of the fat. Add the garlic and stir until
it is coated. Sprinkle garlic/chicken mixture with the remaining
ingredients and add \)14 cup of water. Cover tightly and bake for 1 \)12
hours.
 COMMENTS ([e-mail] - Doris Woods)
I want to thank the person who posted the recipe for Garlic chicken. Had it
this weekend. It was the best roast chicken we ever had. Being my usual
experimental self, I adjusted the recipe somewhat to the following:

Instead of 40 cloves I used 30 and added fresh chopped chives and 1 garden
fresh onion (small).

Rub the outside of the chicken with olive oil and a garlic clove, and sprinkle
rosemary and fresh chopped sweet basil on top. Add 2 sprigs of fresh Fennel.
(Couldn't help it, it's growing all over my yard).

Place in foil roasting pan and cover with foil. Leave a little space on top.
Turn the BBQ Grill up high till very hot then turn down to med. Place a brick
or something on grill to keep chicken from burning on the bottom. Put chicken
in and bake for about 2 hours or until done. The last half hour remove foil
and baste till it browns.

It was very tender and very tasty.

(By the way, I used the cloves for garlic bread, excellent suggestion).

Note There was a lot of juice from it so I ended up draining it every time
I checked on it. Skimmed the fat and froze it for stock.
 RATING
Difficulty:
easy.
Time:
1 \)34 hours.
Precision:
measure ingredients.

Lydia M. Uribe
[e-mail]


 REC.FOOD.RECIPES-#118 FISH-CURRY M 23 Apr 91 1991
 SOUTH INDIAN FISH CURRY
 FISH INDIAN
This is from the Taj at Madras and if you like fish and coconut, absolutely
delicious.

 2 lbs pomfret
(I've done it with pomfret. It's supposed to work with salmon, cod, sole or
mullet)
 2 cans coconut milk
 pinch of turmeric
 0.5 tsp cumin seeds
 3 medium onions
 2 in piece of ginger 5 cm
 6 green chilies
 4 large tomatoes
 1 tsp vinegar
 3 Tbls butter
(ghee is better, ghee == clarified butter)
  salt to taste
  coriander (cilantro) leaves
(optional)
 Preprocessing:
.
Chop onions and tomatoes.
.
Make a paste of the turmeric, cumin, ginger and chillies.
.
Clean and cut the fish into sensible pieces.
 Algorithm:
.
Heat the butter/ghee. Put in the onions, tomatoes and the spice-paste.
Fry for 15 minutes.
.
Add the salt and one can of coconut milk. Cook for five minutes.
.
Put in the fish. Mix well and then put the vinegar and the last can of
coconut milk.
.
Bring to boil and remove from heat. Serve with rice. The garnishing is
strictly optional and to taste. Garnish with coriander leaves, onion and
tomato slices and lemon wedges.

The same recipe can be done with chicken and lamb as well.

The original recipe called for one fresh grated coconut or 2 \)12 cups of
dessicated coconut. The milk of the coconut is extracted in two stages and
are added in place of the cans of milk in the recipe above. The coconut is
added in the ghee with the onions and the spice paste in the initial frying
stage to make a richer gravy.
 RATING
Difficulty:
rather high.
Time:
45 mins.
Precision:
measure ingredients.

Ajay Shah
[phone]
[e-mail]


 REC.FOOD.RECIPES-#118 CHICKEN-MED M 24 Apr 91 1991
 CHICKEN MEDITERRANEAN-STYLE
 CHICKEN
Original recipe, c. 1991 by Carol Miller-Tutzauer.

 1 fryer, cut up
 1 tsp salt
 \)12 tsp pepper
 4 Tbls olive oil
 2 Tbls garlic, minced
 1 large tomato, chopped
(or 5 Tbls tomato paste)
 2 cans chickpeas, drained
 2 cans chicken broth
(approximately
 3 \)12 cups 785 ml )
 2 lemons (juice of)
 1 Tbls oregano
 2 bay leaves
  hot cooked rice or pasta
(fresh spinach fettucine is excellent)

.
Combine salt & pepper and rub over chicken pieces. Using a dutch oven
over medium-high heat, brown chicken pieces in olive oil. Reduce heat
and remove chicken to plate.
.
Saute garlic in leftover oil for about 30 seconds over medium heat. Add
tomatoes and saute until they begin to collapse, about 3 minutes. (If
using tomato paste saute for about 30 seconds til mixed well with garlic).
.
Add remaining ingredients and return chicken to pan. Simmer uncovered
until liquid is reduced and chicken is tender, about 30-45 minutes.
.
Adjust seasonings by adding more salt & pepper, if necessary. Serve on
hot cooked rice or pasta.
 RATING
Difficulty:
easy.
Time:
1 hour.
Precision:
measure ingredients.

[e-mail]
Carol Miller-Tutzauer


 REC.FOOD.RECIPES-#118 CHICKEN-ROSEMA M 24 Apr 91 1991
 ROSEMARY CHICKEN
 CHICKEN
Original recipe, c. 1991 by Carol Miller-Tutzauer.
 serves 4
 1 fryer, cut up
 Seasoning mixture:
 1 tsp salt
 \)12 tsp pepper
 1 tsp paprika
 (or cayenne pepper, if preferred)
 2 tsp dried rosemary
crushed in palm of hand (see note, below)

 4 cloves garlic,
minced
 \)12 cup margarine 100 g
  water
 (2 Tbls 30 ml
then
 \)14 cup 55 ml )

.
Cut up chicken, if necessary. Combine seasoning mixture ingredients
and set aside. Chop garlic and set aside.
.
In a non-stick frying pan, melt the margarine over medium-high heat and
brown chicken pieces. Once browned, reduce heat to medium. Sprinkle
about half of the seasoning mix over chicken pieces, turn chicken pieces,
and sprinkle with remaining half of seasoning mix. Add garlic to pan and
saute over medium heat until garlic and rosemary are pungent (you will
smell them!).
.
Transfer chicken and pan drippings to a shallow baking dish. Rinse pan
with a bit of water (about 2 Tbls) to get drippings and pour over chicken
in baking dish. Bake (uncovered) at
 350 180
for 30 minutes.
.
At end of baking time, add some water (about
 \)14 cup 55 ml
) to baking dish and
gently shake dish back and forth (like you would pop popcorn) to make kind
of au jus. Serve chicken with a bit of the juice drizzled on top.

This recipe can be made with any herb you like. Rosemary is best in my
opinion, but I have also made this with thyme, oregano, and tarragon. All of
these were very good.
 RATING
Difficulty:
easy.
Time:
1 hour.
Precision:
measure ingredients.

[e-mail]
Carol Miller-Tutzauer
Rec.Food.Recipes Digest #119
Thu 02 May 1991

Col:   Mango Cheesecake (Sanjiv K. Bhatia)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#119 CHEESECAKE-9 Col 25 Apr 91 1991
 MANGO CHEESECAKE
This recipe was given to me by a friend. I have tried it and it is delicious
and easy to cook.

 2x8 oz packages of cream cheese 2x225 gm
 2/3 cup sugar 150 g
 2 eggs
 2/3 tsp vanilla
 2-3 Tbls mango pulp
 1 Graham cracker crust
(ready made)

.
Mix cream cheese, vanilla, and sugar well.
.
Add eggs one by one and mix well.
.
Add mango pulp and mix well.
.
Follow the instructions to prepare the ready-made Graham cracker crust,
pour the mixture in, and bake at
 350 180
for about 30 minutes. Check
after 25 minutes and make sure the cream cheese mixture is baked but not
browned.
.
Spoon a layer of mango pulp on top. Cool and referigate.
 RATING
Difficulty:
easy.
Time:
50 mins. + cooling.
Precision:
measure ingredients.

Sanjiv K. Bhatia
[e-mail]
Rec.Food.Recipes Digest #120
Fri 03 May 1991

M:    Stephanie's Lamb (SXJ112)
S:    Green Gravy (SXJ112)
M:    Onion Casserole (SXJ112)
M:    Warr Shu Gai (Almond Boneless Chicken) (leah)
M:    Gumbo YayYa (Carol Miller-Tutzauer)
Dol:  Frozen Chocolate Mousse (Annice Grinberg)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#120 LAMB-STEPHANIE M 26 Apr 91 1991
 STEPHANIE'S LAMB
 LAMB

 2 lb Leg of lamb 1 kg
 1 cup+ red wine 180 ml+
  pepper
 2 tsp sage
  curry powder
  garlic
  plastic cooking bag
  turmeric
  cumin
 3 Tbls parsley
 1 onion

.
To the wine, and
 6 cups 1 1/3 l
of water add garlic slivers, thinly sliced
onion, sage, parsley and a dash of pepper.
.
Deeply prick the meat with a fork to the bone over entire surface.
Liberally (to taste) cover the meat in the remaining spices. When I do
it, the meat is a gorgeous red-orange color under
 1/10 inch 2-3 mm
of spice...this
is spice on spice thick.
.
Place the meat in the bag pour in the liquid and let stand 24 hours (min.)
- 48 hours before cooking. Turn freq. to keep evenly coated.
.
Drain lamb and add more sage and pepper. Reserve liquid. Roast to taste
basting frequently in a shallow pan of 2/3 wine to 1/3 water about
 1 inch 3 cm
deep,
covered with foil.

Serve with 'Green Gravy' and 'Onion Casserole'.
 RATING
Difficulty:
easy.
Time:
10 mins. preparation, 1-2 days marinading + cooking time.
Precision:
approximate measurements.

[e-mail]


 REC.FOOD.RECIPES-#120 GREEN-GRAVY S 26 Apr 91 1991
 GREEN GRAVY
  meat drippings
  whole cream
(bother the cholesteral)
  white wine
  arrowroot
(I guess you could use cornstarch or flour)
 1/2 cup mushroom slivers
 1/2 cup stock 110 ml
(or reserved liquid from marinade)
  sage
  white pepper
  salt

.
Make a cream gravy from the drippings, cream, wine and arrowroot.
.
Add the mushrooms and stock (more to taste) and liberally add some sage.
It will have a very ugly green-gold shimmer and look unappetizing until
you taste it.
.
Season with pepper and salt.

Especially good if you roast those pre-boiled little white potatoes.
 RATING
Difficulty:
easy.
Time:
10 mins.
Precision:
approximate measurements.

[e-mail]


 REC.FOOD.RECIPES-#120 ONION-CASSEROL M 26 Apr 91 1991
 ONION CASSEROLE
  onions
 1 cup beef boullion 225 ml
 3 Tbls parsley
 2 tsp oregano
  tomatoes
  cheese

.
Slice onions in paper thin slices (it helps to have a processor; but I've
done it tediously by hand too).
.
In a large kettle add the beef boullion to
 1 cup 225 ml
of water, add parsley and
oregano. Cook the onions until tender and drain.
.
Layer a buttered pan 1/2 full with the drained onions. Cover with thinly
sliced cooked tomatoes, and then the entire thing with a layer of cheese
(sliced or grated). Repeat. Make sure the top is completely sealed with
cheese and bake at
 350 180
of half an hour (depending on size of casserole
of course). Then raise temp when casserole is heated through until the
cheese is nicely browned and melted in center. If you are making a very
deep one, add more layers.
.
Let cool a few minutes to set and serve. Its even better reheated the next
day.
 RATING
Difficulty:
easy.
Time:
?
Precision:
approximate measurements.

[e-mail]


 REC.FOOD.RECIPES-#120 CHICKEN-ALMOND M 26 Apr 91 1991
 WARR SHU GAI Almond boneless chicken
 CHINESE CHICKEN
Warr Shu Gai or Almond Boneless Chicken, like chop suey, is a Chinese-inspired
American dish. So far as I have been able to determine that it originated in
Detroit.

It was a favorite dish of my childhood there. Every Cantonese restaurant in
the area serves it, but I've never been able to find it outside of Michigan.
Descriptions of it to Chinese restaurant personnel elsewhere have been met
with blank stares. Has anyone else found it outside of the Detroit area?

Here's a recipe I clipped from the Detroit Free Press years ago.
 (4-6 servings)
 2 whole chicken breasts
skinned, boned and cut in half
 1/2 tsp salt
 1 Tbls dry sherry
 Sauce:
 4 Tbls cornstarch
 3 Tbls water
 3 cups chicken broth 675 ml
 1 1/2 cups chopped mushrooms
(optional)
 3 Tbls chicken fat or butter
 2 tsp soy sauce
 3 tsp chicken bouillon granules
 Batter:
 3 Tbls cornstarch
 3 Tbls flour
 1/2 tsp baking powder
 1 egg
beaten
 1 Tbls water

  vegetable oil
for frying
 1 cup shredded lettuce
 1/3 cup toasted, slivered almonds
 1 green onion
finely chopped (green and white parts)

.
Sprinkle chicken with salt and sherry. Set aside for 15 min.
.
Prepare sauce: In a small saucepan, stir together cornstarch and water
until smooth. Gradually stir in chicken broth, mushrooms (if desired),
chicken fat, soy sauce and bouillon granules. Bring the mixture to a
boil, stiring constantly. Let boil for 1 minute. Keep warm.
.
Prepare batter: Beat together cornstarch, flour, baking powder, egg and
water until smooth.
.
Coat each piece of chicken with batter. Pour vegetable oil into a large
skillet or wok to the depth of
 1/2 inch 1 cm ;
heat to
 375 190
degrees. Cook
coated chicken pieces in oil, turning once, until golden -- 5 to 7
minutes. Drain on paper towels.
.
Cut chicken diagonally into strips. Reassemble strips in chicken breast
shapes and place on a bed of shredded lettuce. Sprinkle with almonds and
green onion. Spoon sauce over chicken and serve immediately.

It's been some time since I last made this, but I recall that the batter
seemed not quite the same, but the rest is authentic. This can also be made
with duck, in which case it becomes Warr Shu Opp.
 RATING
Difficulty:
moderate.
Time:
30-40 mins.
Precision:
measure ingredients.

L.A.Z. Smith
[e-mail]
[e-mail]


 REC.FOOD.RECIPES-#120 GUMBO-YAYYA M 28 Apr 91 1991
 GUMBO YAYYA chicken & andouille file gumbo
 CAJUN CHICKEN
Copyright 1990 by Carol Miller-Tutzauer.

(Note: This is our own basic gumbo. It is influenced by tradition, our own
experience, and a number of classic recipes. Most notably, we must credit
Paul Prudhomme and Richard & Rima Collins. This recipe can easily be adapted
to other meats & seafoods. For example, add fresh oysters, shrimp, and chunks
of fish during the last 15 minutes of cooking for a good seafood gumbo. Make
a smoked rabbit gumbo by coating rabbit pieces with the seasoning mixture and
smoking slowly over oak, hickory, or pecan wood for 2-3 hours and use in place
of the chicken. Add diced tomatoes if you like. And for an okra gumbo, add
diced okra and omit file powder. The Cajun way is to start the gumbo, then
look to see what you have to add to it.)

 Meats:
 1 fryer
cut into serving pieces
  salt
  fresh cracked black pepper
  garlic powder
  cayenne pepper
 1/2 lb Tasso ham 225 g
diced (see note at end)
 1 1/4 lb Andouille sausage 550 g
(see note at end)
 Vegetable mixture:
 1 1/2 - 2 cups onions
chopped
 1/2 - 3/4 cup celery
chopped
 1/2 cup scallion tops
cut into
 1/2 inch 1 cm
pieces
 2 Tbls parsley
minced
 1-2 Tbls garlic
minced
 Seasoning mix:
 1 tsp salt
 1 tsp fresh cracked black pepper
 1 1/4 tsp dried thyme
 3 bay leaves
(not California bay laurel)
 Roux:
 2/3 cup vegetable oil 150 ml
 1/2 cup flour 50 g
 To Add to Pot:
 1 cup ice cold water 225 ml
 7 cups chicken stock 1.5 l
 6-10 drops Peychaud's bitters
(optional)
 Preparation
.
Season the chicken lightly with black pepper and garlic powder and
liberally with cayenne pepper and salt, rubbing the seasonings in with
your hands (be sure to wash them when you are done!).
.
Dice the Tasso.
.
Cut about a third of the Andouille into coins and roll-cut (or dice)
the remainder.
.
Chop the vegetables; combine and set aside.
.
Mix the seasoning mixture.
.
Start the rice so it will be cooked by the time the gumbo is finished.
Once the rice has finished cooking, just leave the lid on and set aside.
It needn't be hot when added to the gumbo.
 Cooking:
.
In a cast iron (or heavy) dutch oven, brown the chicken pieces in
 2/3 cup 150 ml
oil. (They need not be cooked through). Remove to paper towels to drain.
.
Make a roux with the flour. (You may either use the oil in the pan --
tastier -- or pour it off and use
 2/3 cup 150 ml
fresh oil -- healthier. In
either case, leave the sediment in the pan.) Make the roux by heating
the oil over a medium high heat, gradually adding the flour. Once the
flour has been incorporated, lower the heat to low and stir constantly
until the roux is medium to dark brown. (The roux should end up
somewhere between the color of peanut butter & a chocolate bar -- the
darker the better. This will take from an hour to an hour and a half.
You can increase the heat to speed up the process but be very careful not
to burn the flour or to accidentally splash the roux on your arm or bare
feet -- as Frank recently did! If you smell burning, you have to throw
it out and start all over. We find slow is better, even if tiring.
However, it is hard to mess up a roux so long as you don't burn it. If
it doesn't get dark enough, your gumbo will simply be light colored
instead of dark brown.)
.
When the roux reaches the right color, add the vegetable mixture and stir
constantly for about 2 minutes. Add the Tasso and Andouille, and saute
until the vegetables are tender -- about 8 minutes, stirring often.
.
Gradually add the water, stirring vigorously. Then gradually incorporate
the stock into the mixture. (Sometimes, this mixture will appear like
glue. Just keep working at it until it loosens up.) Bring to a boil
then cut heat to a simmer.
.
While gumbo is coming to a boil, bone the chicken and cut into bite-size
pieces. Add the chicken to the simmering gumbo along with the seasoning
mix and the bitters. Simmer 45 minutes to an hour.
.
To serve, mound rice in a shallow bowl. Add gumbo to the bowls and mix
about a teaspoon file powder into the gumbo. Let sit for about 5 minutes
to allow the file powder to thicken the gumbo.
 Serve with:
.IP Cooked rice (Uncle Ben's Converted)
.IP File powder
.IP Tobasco Sauce
.IP Plenty of ice cold beer (preferably Dixie)
Keep the gumbo pot on the table because everyone will surely want more.
 Miscellaneous Suggestions:
If you think this recipe is too much trouble, it can be simplified by
eliminating the pre-frying of the chicken. Many people just cut up a chicken,
rub it with seasonings, and plop it into the pot to cook. However, if you do
this, it will take the chicken a while to cook. Another convenience is a
prepared roux if you can find it. It sells in the stores in New Orleans,
but everyone usually makes their own. (If you use the prepared roux, use an
amount about equal to the oil called for in the recipe for making the roux
from scratch).

Gumbo also freezes well, although the meat will fall apart somewhat. There is
also a version of gumbo called Gumbo Z'herbes made from 7 kinds of greens.
Remember, you are just making a stew and it starts with a roux and lots of
chopped vegetables. After that, you can add whatever you like.

Andouille is a garlicky, smoked Cajun sausage. If unavailable, substitute the
best smoked polish sausage you can find. If desired, smoke the sausage over
hickory wood for 2 hours, to more closely approximate Andouille.

Tasso is a spicy, smoky Cajun ham. If unavailable, substitute Cure 81.
Before dicing, however, coat the meat in cayenne pepper.
 RATING
Difficulty:
moderate.
Time:
30 mins. preparation, 1 1/2 hours cooking.
Precision:
measure ingredients.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#120 MOUSSE-CHOC-5 Dol 28 Apr 91 1991
 FROZEN CHOCOLATE MOUSSE
 PARTY NO-BAKE
This is our favorite chocolate mousse recipe---easy, delicious, but fattening:
 Serves 12
 4 eggs
at room temperature
 2 cups powdered (icing) sugar 250 g
 1/2 lb butter or margarine 225 g
 1/2 cup cocoa
 1 tsp vanilla

OR
 1/2 tsp vanilla
AND
 1/2 tsp mint extract
  cookie or graham cracker crumbs
(optional)_

.
Beat butter or margarine with the sugar and cocoa. Beat in eggs and
vanilla. Beat well. Mixture may look curdled, but that's okay.
.
Layer a 9 inch square pan with cookie crumbs (if desired). Pour chocolate
mixture over the crumbs. Sprinkle top with additional crumbs, if desired,
or garnish with nuts and/or whipped cream.
.
Refrigerate or freeze. We like the texture of the mousse best when it is
frozen. The frozen version is also nice when made in cupcake pans with
paper liners. Very attractive for a party.
 RATING
Difficulty:
easy.
Time:
20 mins. + refrigeration time.
Precision:
measure ingredients.

Annice Grinberg
<[e-mail]>
Rec.Food.Recipes Digest #121
Mon 06 May 1991

M:      Lasagna (Thomas Otake /ADVISOR Clay)
Dol:    Chocolate Mousse (Sabine Hubrig-Schaumburg)
CV:     Carob Balls (Annice Grinberg)
Ool:    Carrot Kugel (Annice Grinberg)
Sl:     White Sauce (Amelia L. Carlson)
M:      Pasties (Matthew FaceMan Lecher)
M:      Honey Glaze Walnuts with Prawns (May Mee Chan)
M:      Apple Pork  (Anita Poulsen)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#121 LASAGNE-5 M 28 Apr 91 1991
 LASAGNA
 ITALIAN BEEF
Here is my recipe for lasagna. It is for a baking pan
 9x13 in 23x33 cm
or a little
bigger. For a smaller portion, 1/2 or 1/4 the amounts.

 1 lb ground beef 500 g
 1 lb chopped fresh tomatoes 500 g
 1 lb chopped onions 500 g
 3 oz can of mushrooms, 75 g
chopped
 2 gloves of garlic,
minced
 2 tsp tomato paste
 1 cup beef bouillon 225 ml
  salt
  pepper
 3/4 tsp oregano
 1/4 tsp cayenne pepper
 1/2 tsp paprika
 1/2 tsp marjoram
 1/4 tsp crushed red pepper
 4 oz shredded parmesan cheese
 4 oz shredded mozzarella cheese
 1 qrt milk 900 ml
 2.5 oz flour 65 g
 2.5 oz butter 65 g
 Meat sauce
Use a frying pan that is about
 1-2 inches 2.5-5 cm
deep.
.
Peel tomatoes. To peel them put them in boiling water for about 1 min.
The skin will then start to peel.
.
Fry the onions until they are light brown. Add the ground beef and
garlic and fry until all is light brown. While frying add a pinch
of salt and pepper.
.
Add tomatoes and cook for about 5 min then add the tomato paste.
Add oregano, paprika, marjoram, cayenne pepper, and crushed red
pepper. Stir well. Add beef bouillon and simmer over low for about
1/2 hour.
 White sauce
Do not start the sauce until the above meat sauce is done.
.
Melt butter in sauce pan. When melted add flour and mix well.
.
Once butter and flour are mixed, slowly add the milk, bit by bit and
stir very well. Try to avoid making any clumps. Once all the milk is
mixed in take off heat.
 Preparing Lasagna
DO NOT COOK PASTA !!!!!!!
.
Spread 1/4 of white sauce on the bottom of pan. On top of white sauce
put lasagna (pasta, usually 4 squares). Cover lasagna with 1/4 of meat
sauce, spread 1/4 of white sauce on meat sauce and sprinkle 1/4 of
cheese over white sauce. Repeat the procedure pasta, meat sauce, white
sauce, cheese 2 more times. You should be out of white sauce now. Put
another layer of pasta on top, put remainder of meat sauce over pasta
and sprinkle remaining cheese on top.
.
Put this in oven and bake at
 300 150
for about 30 mins.

The above is a fairly mild sauce. I usually add more cayenne pepper, oregano,
and paprika to make the sauce a lot spicier. You should experiment to find
out how much is best for you.
 RATING
Difficulty:
easy.
Time:
1 1/2 hours.
Precision:
measure ingredients.

Thomas Otake /ADVISOR Clay
[e-mail]


 REC.FOOD.RECIPES-#121 MOUSSE-CHOC-4 Dol 30 Apr 91 1991
 CHOCOLATE MOUSSE
 4 oz semi-sweet chocolate 100 g
 2 oz rich-milk-chocolate 50 g
(just normal light brown choc.)
 3 egg-whites
 4 1/2 oz whipping cream 125 ml
(about 30% fat)

.
Melt chocolate and let it cool down a bit.
.
Wisk egg-whites until really stiff.
.
Whip cream.
.
Mix CAREFULLY choc. and egg-snow and then mix with cream.
.
Put it into the refrigerator for at least 2 hours.
 RATING
Difficulty:
easy.
Time:
20 mins. + cooling time.
Precision:
measure ingredients.

Sabine Hubrig-Schaumburg
[e-mail]


 REC.FOOD.RECIPES-#121 CAROB-BALLS CV 30 Apr 91 1991
 CAROB BALLS
 NO-BAKE
Here is an easy no-bake cookie for the summer months.
 Makes about 36
 1/2 cup peanut butter
(plain or chunky)
 1/2 cup carob powder
 1/2 cup honey
 1 cup toasted wheat germ
 1 cup chopped peanuts
(or other nuts)
 1 tsp vanilla extract
(optional)
  unsweetened shredded coconut

.
Mix together everything except the coconut.
.
Form into walnut-sized balls with wet hands.
.
Roll in coconut and put onto a waxed-paper lined cookie sheet.
.
Refrigerate till firm. Store in the refrigerator or freezer in a
plastic bag.
 RATING
Difficulty:
very easy.
Time:
20 mins. + cooling time.
Precision:
measure ingredients.

Annice Grinberg
<[e-mail]>


 REC.FOOD.RECIPES-#121 CARROT-KUGEL Ool 30 Apr 91 1991
 CARROT KUGEL
Here is a very tasty side dish, enjoyed by all to whom I've served it.
 Serves 12
 2 cups flour 275 g
(white, whole-wheat or a combination)
 2 tsp baking powder
 1/4 tsp salt
 1/2 cup brown sugar
 4 oz margarine (or butter) 100 g
 2 eggs
 1 tsp baking soda
 1/3 cup hot water 75 ml
 4 cups (packed) grated raw carrots

.
Mix the flour, baking powder and salt.
.
Cream the margarine and sugar, beat in the eggs.
.
Dissolve the soda in the hot water.
.
Add flour mixture to creamed mixture alternately with the hot water.
Fold in carrots.
.
Spoon into a greased baking pan (about
 8x12 inches 20x30 cm ).
Bake at
 350 180
about 40 minutes or till it tests done with a toothpick.
Serve hot or at room temperature.
 RATING
Difficulty:
easy.
Time:
1 hour.
Precision:
measure ingredients.

Annice Grinberg
[e-mail]


 REC.FOOD.RECIPES-#121 WHITE-SAUCE Sl 1 May 91 1991
 WHITE SAUCE
This is a fairly simple sauce my mother made all the time. She usually served
it over broccoli or brussel sprouts.

 2 Tbls butter or margarine
 2 Tbls flour
  milk

.
Put butter/margarine and flour in a sauce pan over medium heat. Stir
the flour into the butter as it melts.
.
Once you have a ball of butter/flour, pour in some milk. Not too much
to start; you will have to stir it well to make sure it has no lumps.
As you work the milk in to the sauce, pour more in. Keep stirring the
simmering mixture. Keep putting in more milk until you have the
quantity/consistency you want. Heating it for longer tends to let it
thicken up.

My mother could make enough for vegetables for 5, with leftovers, this way.
You can make this into a cheese sauce by adding cheese once you have a
butter/flour/milk liquid.
 RATING
Difficulty:
easy.
Time:
10 mins.
Precision:
measure ingredients.

Amelia L. Carlson
<[e-mail]>


 REC.FOOD.RECIPES-#121 PASTIES-1 M 1 May 91 1991
 PASTIES
 MEAT
A really good, down home pasty recipe is real easy.
  pie crust dough
  potatoes
  meat
.
Make up some pie crust dough.
.
Knead it, make it get tough (just the opposite of what you want a pie
crust to be...).
.Sk 3
Now roll out a ball of the dough to what size you want, lay potatoes,
meat, whatever you want (even pie filling is good for dessert pasties!)
on the dough. Fold this over and seal up however you want (perhaps wet
edges with some water or milk, etc).
.
Now just bake it (at whatever temperature the crust is supposed to take)
until crust is golden brown and filling is done to your satisfaction.
It also might be a good idea to poke some holes before baking.

They're also excellent cold the next day....
PS- It's important the pie dough be tough....
 RATING
Difficulty:
easy.
Time:
15 mins. + time to make dough + cooking time.
Precision:
no need to measure.

FaceMan
[e-mail]


 REC.FOOD.RECIPES-#121 WALNUT-PRAWNS O 1 May 91 1991
 HONEY GALZE WALNUTS WITH PRAWNS
 FISH

 1/2 - 3/4 lb honey glaze walnuts 250-375 g
 2 lbs prawns 1 kg
(shelled)
 2-3 Tbls mayonnaise
(put a little water into make it thinner)
  vegetable garnish around the plate
(E.g: broccoli, lettuce or califlower)

.
Devein & clean the prawns with cold water. Pat dry with paper towels,
and put them in the bowl. Marinate with corn-starch and sprinkle with
a little of salt.
.
Use a large round plate or an oval platter. Garnish with the
vegetables around the edges (I usually shred 1/4 of the lettuce and
put it on the bottom of the plate then garnish with vegetables around
the plate or shred 1/2 of the lettuce on the bottom of the plate and
garnish with carved vegetables).
.
Heat up a wok until you see the smoke come out put 2-3 Tbls. of oil
into the wok and wait until the oil is hot put the prawns into the wok
and pan fry them quickly with a spatula until the prawns turn pink and
milky white (do not over cook) no more than 5 mins.
.
Let them cool about 5 min. then mix them with the mayonnaise and honey
glaze walnuts, then put them on the garnish plate and serve.

address of the store for - Honey Glaze Walnut: -
.PD 1
.nf
Lucky Creation Vegetarian Rest.
854 Washington Street ($8.00 per lb.)
San Francisco, CA. 94l08
Tel:[phone]
.PD 1
Ocean Trading Company
117 Waverly Pl.$7 per lb.
San Francisco, CA. 94l08
Tel:[phone]
.fi
 RATING
Difficulty:
easy.
Time:
30 mins.
Precision:
no need to measure.

May Mee Chan
[e-mail]


 REC.FOOD.RECIPES-#121 APPLE-PORK M 2 May 91 1991
 APPLEPORK
 DANISH CHRISTMAS PORK
Applepork is a old danish speciality, typically served at christmas.
 Serves 4 persons
 300 g pork
 300 g apples
 2 onions
 2 tsp sugar

.
Cut the pork into cubes, and fry them on a dry frying pan. Remove the pork.
.
Cut the onions into slices, and fry (brown) them in the lard from the
pork. Remove the onions.
.
Cut the apples into slices, and fry them tender on the frying pan,
with the frying pan covered. Sprinkle the sugar over the apples.
.
Mix the pork and onions with the apples.

It tastes wonderful together with dark bread or mashed potatoes.
 RATING
Difficulty:
very easy.
Time:
35 mins.
Precision:
no need to measure.

Anita Poulsen
[e-mail]
Rec.Food.Recipes Digest #122
Sat 11 May 1991

AVl:  Radish and Cream Cheese Dip (Ann Carlson)
CV:   Banana Cream Pie (Justin Ferrari)
M:    Red Beans and Rice (Bruce Aaron Beutel)
SOV:  Cocktail Weiner Sauce (Laurie Hafner)
CVl:  Wilton's Buttercream Frosting (Joseph E. Dunston)
DVol: Dutch Babies (Arlene M Osborne)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#122 CHEESE-DIP AVl 3 May 91 1991
 CHEESE DIP Radish and Cream Cheese Dip
 CHINESE PARTIES NO-BAKE
Radishes make an excellent addition to this cream cheese based dip.

 1 lb cream cheese, 500 g
softened
 8 med-large radishes
 1 large carrot
 1 small onion
 1 green pepper
 1 clove garlic
  salt and pepper
to taste
  milk

.
Grate or chop finely all the vegetables (I use a food processor) and
add to the softened cream cheese. Add salt and pepper to taste and
milk to desired consistency.
.
Refrigerate overnight and serve with potato chips, crackers, as a
vegetable dip, etc.
 RATING
Difficulty:
very easy.
Time:
10 minutes preparation, plus cooling.
Precision:
no need to measure.

Ann Carlson
[e-mail]


 REC.FOOD.RECIPES-#122 BANANACREAMPIE CV 7 May 91 1991
 BANANA CREAM PIE
 NO-BAKE
This pie is much too simple to be as good as it is...

 1 lb extra firm, dry-packed tofu 500 g
 3-4 ripe bananas
 4 Tbsp real maple syrup
 1 large graham cracker crust
  chopped walnuts
(optional)

.
Press all excess water out of tofu and cube.
.
Combine bananas and syrup in blender/food processor.
Add tofu.
Blend until smooth.
.
Pour into crust. Top with chopped walnuts, if desired.
.
Refrigerate until it sets.

I suppose honey could be substituted for syrup. You might also try
topping with chopped bananas or strawberries instead of walnuts (just
an idea, I haven't tried either).
 RATING
Difficulty:
easy.
Time:
15 minutes preparation, plus setting time.
Precision:
no need to measure.

Justin Ferrari
[e-mail]


 REC.FOOD.RECIPES-#122 RED-BEAN-RICE3 M 7 May 91 1991
 RED BEANS AND RICE Cajun red beans and rice
 CAJUN PORK
This recipe is very good - I make it all the time.
 serves 8
 1 lb dry red beans 500 g
 6 cups cold water 1.5 l
 6 cups hot water 1.5 l
 1 lb smoked pork hocks 500 g
 1 large onion,
chopped
 3 cloves garlic,
minced
 2 bay leaves
 1/2 tsp ground red pepper 2.5 ml
 1 lb smoked sausage 500 g
(Andouille or Polish)
  Rice
  sliced green onions

.
Rinse the beans, cover in cold water, boil, simmer 2 minutes and remove
from heat. Let stand covered for 1 hour, then drain and rinse beans.
.
In the same Dutch oven or pot that you soaked the beans in (after
draining and rinsing) combine beans, hot water, pork hocks, onion,
garlic, bay leaves and red pepper. Bring to boiling, reduce heat and
cover. Simmer for 2 and 1/2 hours until beans are tender, stirring
occasionally. If beans are still covered by too much water after this
much time, cook an additional 1/2 hour uncovered.
.
Then remove hocks - return any meat to pot, stir in the sausage and
cook gently uncovered for 20-30 minutes or until a thick gravy forms,
stirring occassionally (I don't find that it ever gets very 'thick' but
it will be a good gravy consistency).
.
Remove bay leaves and serve over hot cooked rice. Sprinkle with green
onions.

This recipe is from the Better Homes and Gardens 'Cajun Cooking'.
 RATING
Difficulty:
moderate.
Time:
3-4 hours.
Precision:
approximate measurement OK.

Bruce Aaron Beutel
[e-mail]


 REC.FOOD.RECIPES-#122 WEINER-SAUCE SOV 7 May 91 1991
 COCKTAIL WEINER SAUCE
I just made them this weekend. My recipe is as follows:

 12 oz jar of chili sauce 300 g
 16 oz can cranberry jell 400 g
 1 small onion,
chopped
 1 Tbsp lemon juice
 2 Tbsp brown sugar

.
Heat sauce in saucepan until well mixed.
.
Pour over weiners in crockpot and cook on low for 4 hours.

I boiled my little smokies in water for 2-3 min to reduce the amount
of grease.
 RATING
Difficulty:
very easy.
Time:
Approx. 4 hours.
Precision:
measure the ingredients.

Laurie Hafner
[e-mail]


 REC.FOOD.RECIPES-#122 BUTTERCREAM CVl 7 May 91 1991
 WILTON'S BUTTERCREAM FROSTING
This recipe is sweet, but I like it!
 3 1/2 cups of frosting 1 l. of frosting
 1/2 cup shortening 100 g
 1/2 cup butter 100 g
 1 1/2 tsp vanilla 8 ml
 5 cups sifted powdered sugar 1 1/4 l
 3 Tbsp milk 50 ml

.
Blend shortining, butter, and vanilla.
.
Add sugar
 1 cup 1/4 l
at a time.
.
Add milk until desired consistency is reached.
 RATING
Difficulty:
moderate.
Time:
15 mins.
Precision:
measure the ingredients.

Joseph E. Dunston
[e-mail]


 REC.FOOD.RECIPES-#122 DUTCH-BABIES DVol 7 May 91 1991
 DUTCH BABIES Miniture German oven pancakes
Here is the recipe I use for Dutch Babies. It comes from a Sunset cookbook
and puffs wonderfully.

 SPECTACULAR, EASY & DELICIOUS BIG DUTCH BABIES
from Sunset Ideas & Recipes for Breakfast & Brunch, 1980

This recipe originated at Manca's, a family-run restaurant that was
practically an institution in Seattle during the first half of this century.
Victor Manca made over miniatures of a big German pancake. His children dubbed
them Dutch babies and the name stuck. The recipe originally used at Manca's
remains a family secret, but now people call all types of oven pancakes Dutch
babies - no matter what size they are.

The batter we use here is full of eggs and puffs up dramatically in the oven.
The results are even more spectacular when the batter is baked in a big
container such as a paella pan. If you don't have a paella pan, you can use a
big iron frying pan, a large baking dish, or even a foil roasting pan. Any
shape will do, but the container must be fairly shallow - not much more than 3
inches deep.

Once you decide on a pan, measure its total volume by pouring in quarts of
water. When you've determined the pan's volume, select the recipe proportions
you need from the chart below, then get out the ingredients and you're ready
to start.
 3 to 6 servings.
 Pan size: 2-3 quarts
 1/4 cup butter 50 g
 3 eggs
 3/4 cup milk 200 ml
 3/4 cup flour 75 g
 Pan size: 3-4 quarts
 1/3 cup butter 70 g
 4 eggs
 1 cup milk 250 ml
 1 cup flour 100 g
 Pan size: 4-4 1/2 quarts
 1/2 cup butter 100 g
 5 eggs
 1 1/4 cups milk 300 ml
 1 1/4 cups flour 125 g
 Pan size: 4 1/2-5 quarts
 1/2 cup butter 100 g
 6 eggs
 1 1/2 cups milk 375 ml
 1 1/2 cups flour 150 g

.
Place butter in pan and set in a
 425 210
degree oven.
.
While butter melts, mix batter quickly. Put eggs in a blender or food
processor and whirl at high speed for 1 minute. With motor running,
gradually pour in milk, then slowly add flour; continue whirling for 30
seconds. Or, in a bowl, beat eggs until blended; gradually beat in milk,
then flour.
.
Remove pan from oven and pour in batter. Return pan to oven and bake
until pancake is puffy and well browned (20 to 25 minutes, depending on
pan size).
.
Dust pancake with ground nutmeg, if you wish. Cut in wedges and serve at
once with any of the following toppings:
 POWDERED SUGAR CLASSIC
Have a shaker or bowl of powdered sugar and thick wedges of lemon at the
table. Sprinkle sugar on hot pancake, then squeeze on lemon juice.
 FRUIT
Sliced strawberries or peaches, sweetened to taste; or any fruits in season,
cut and sweetened. Or substitute canned or frozen fruit.
 HOT FRUIT
Glazed apples or pears make a good topping; offer with sour cream or yogurt.
Or heat banana or papaya slices in melted butter or margarine over medium
heat, turning until hot. Serve with lime wedges.
 CANNED PIE FILLING
To cherry or apple pie filling, add lemon juice and ground cinnamon to taste.
Serve cold or warm, topped with yogurt or sour cream.
 SYRUPS
Pass warm or cold honey, maple syrup or any favorite fruit sauce.

This pancake is so spectacular when it first comes out of the oven, you'll
want to have everyone seated before you bring it to the table. You can serve
it with fruit topping, either spooned over or served alongside, and you can
round out your menu with browned sausage or crisp bacon strips, or pan-fried
ham slices.
 RATING
Difficulty:
easy.
Time:
45 mins.
Precision:
measure the ingredients.

Arlene M Osborne
[e-mail]
Rec.Food.Recipes Digest #123
Mon 13 May 1991

M:    Chicken with Garlic Sauce [Yu xiang gai] (Jodi Longobardo)
DVol: French Bread Pudding with Clear Rum Sauce (Carol Miller-Tutzauer)
DVol: Bread Pudding Souffle with Whiskey Sauce (Carol Miller-Tutzauer)
DVol: Queen Ida's Bread Pudding (Carol Miller-Tutzauer)
DVol: Lemon (or Hard) Sauce for Bread Pudding (Carol Miller-Tutzauer)
DVol: Bread Pudding with Meringue (Carol Miller-Tutzauer)
SV:   Benihana's Ginger Sauce ()
Col:  Red Velvet Pound Cake (Sharon Belville)
Aol:  Cheese Braid (Sharon Belville)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#123 CHICKEN-GARL-2 M 7 May 91 1991
 CHICKEN GARLIC Chicken with garlic sauce (Yu xiang gai)
 CHINESE CHICKEN
This is a recipe for chicken with garlic sauce, which is often refered to by
its Chinese name Yu shan gai/Yu xiang gai. Here is the recipe we used at
the restaurant I worked at.

 (for step 1)
 2 boneless, skinless chicken breasts
 Tbsp wine
 1 tsp cornstarch
 1 tsp baking soda
 1 tsp vinegar
 little chopped fresh ginger
 (for step 2)
 1/2 cup veg. oil 125 ml
 few pieces chopped scallions
 (for step 3)
 3 cloves of garlic,
minced
 1 tsp fresh minced ginger
 1 can sliced water chestnuts
 1/2 cup mu er (black fungus/chinese black mushroom/wood ears)
 1 large red pepper,
diced
 1 cup broccoli florets
(optional)
 1/2 cup sherry or light cooking wine 125 ml
(unsalted pref.)
 (for step 4)
 1/4 cup soy sauce 50 ml
 1/8 cup sugar 25 g
 1/4 cup sherry 50 ml
 2 tsp vinegar
 few drops hot oil
  cornstarch paste
 few drops sesame oil
 handful chopped scallions

.
Cut chicken breast into medalions about
 1.5 inch 3-4 cm
square and fairly
thin. Place in a bowl and add remaining ingredients. Stir, cover, and
marinate for an hour or so minimum.
.
Heat oil in wok until a drop of water sizzles. Add chicken down sides
of pan and cook until it loses its pinkness. Remove, drain, reserve.
remove all oil except 2 teaspoons.
.
Add garlic and ginger to oil in wok and heat. When drop of water
sizzles, add broccoli, water chestnuts, mu er, and red pepper. Stir to
coat with oil and add sherry. Cover and let steam 2-3 minutes or until
vegetables are at the peak color. Return chicken to wok and stir.
.
Make a well in food, add first four ingredients. Let heat, then add
hot oil, and slowly the cornstarch paste. Stir food to coat, cook
until sauce has thickened. Finish with sesame oil and scallions.
 RATING
Difficulty:
moderate.
Time:
1 1/2 hours.
Precision:
measure the ingredients.

Jodi Longobardo
<[e-mail]>


 REC.FOOD.RECIPES-#123 BREAD-PUDDING1 DVol 7 May 91 1991
 BREAD PUDDING French Bread Pudding with Clear Rum Sauce
From The Commander's Palace New Orleans Cookbook by Ella & Dick Brennan,
NY: Clarkson N. Potter, Inc., Publishers, 1984, ISBN# 0-517-55049-0

 Bread Pudding
 1 cup sugar 200 g
 1/2 cup butter, 100 g
softened
 5 eggs, beaten
 1 pint heavy cream 1/2 l
  Dash of cinnamon
 1 Tbls vanilla extract
 1/4 cup raisins
 12 slices fresh or stale French bread
(each 1 inch thick)
 Clear Rum Sauce
 1 cup sugar 200 g
 2 1/4 cups water 550 ml
 1 cinnamon stick
or
 1 tsp ground cinnamon
 1 Tbls unsalted butter
 1/2 tsp cornstarch
 1 Tbls light or dark rum

.
Preheat oven to
 350 175
.
In a large bowl cream together the sugar and butter. Add eggs,
cream, cinnamon, vanilla, and raisins, mixing well. Pour into a
9-inch-square pan 1 3/4 inches deep.
.
Arrange bread slices flat in the egg mixture and let stand for 5
minutes to soak up some of the liquid. Turn bread over and let stand
for 10 minutes longer. Then push bread down so that most of it is
covered by the egg mixture. Do not break the bread.
.
Set pan in a larger pan filled with water to 1/2 inch from top.
Cover with aluminum foil. Bake for 45 to 50 minutes, uncovering
pudding for the last 10 minutes to brown the top. When done, the
custard should still be soft, not firm.
 To make the sauce:
.
In a medium-size saucepan combine sugar,
 2 cups 1/2 l
water, cinnamon,
and butter and bring to a boil. Stir in cornstarch blended with
remaining
 1/4 cup 50 ml
water and simmer, stirring, until the sauce is
clear. Remove from heat and add rum. Sauce will be thin.
 To serve:
.
Spoon the pudding onto dessert plates and pass the sauce separately.

The rum sauce is also good with fresh pineapple. Heat pineapple wheels
in it (do not cook, however), then serve on a plate lightly covered with
the sauce.
 RATING
Difficulty:
easy.
Time:
1 1/2 hours.
Precision:
measure the ingredients.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#123 BREAD-PUDDING2 DVol 7 May 91 1991
 BREAD PUDDING Bread Pudding Souffle with Whiskey Sauce

 Bread Pudding Souffle
 2 1/2 cups French Bread Pudding
(REC.FOOD.RECIPES-#123)
 6 egg yolks
 6 egg whites
 1/2 cup granulated sugar 100g
 1/2 cup confectioners' sugar 100g
  Unsalted butter
  Granulated sugar
 Whiskey Sauce
 1 cup sugar 200 g
 1 cup heavy cream
 1 cinnamon stick
or
 1 tsp ground cinnamon
 1 Tbls unsalted butter
 1/2 tsp cornstarch
 1 Tbls bourbon whiskey
 1/4 cup additional water 50 ml

.
Make bread pudding and set aside 2 1/2 cups.
 To make the souffle:
.
Preheat oven to
 375 190 .
.
Put egg yolks and sugar in top of a double boiler. Whip over
simmering water with a whisk until frothy and shiny. Mix yolk
mixture with reserved bread pudding until smooth.
.
Beat egg whites until frothy. Gradually add confectioners' sugar,
beating constantly until the resulting meringue stands in stiff
peaks. Gently fold egg whites into bread pudding mixture.
.
Butter and lighly sugar a 1 1/2 quart souffle dish. Turn souffle
mixture into the dish, filling it three quarters full. Wipe lip of
the souffle dish clean and bake for 35 to 40 minutes.
 To make the sauce:
.
While souffle is baking, in a saucepan combine sugar,
 1 cup 250 ml
cream,
cinnamon, and butter. Bring to a boil. Add in the cornstarch mixed
with the
 1/4 cup 50 ml
water and cook, stirring, until sauce is clear.
Remove from heat and stir in whiskey.
 RATING
Difficulty:
moderate.
Time:
1 hour.
Precision:
measure the ingredients.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#123 BREAD-PUDDING3 DVol 7 May 91 1991
 BREAD PUDDING Queen Ida's Bread Pudding
From Cooking with Queen Ida: Bon Temps Creole Recipes (and Stories) from
the Queen of Zydeco Music by Queen Ida Guillory with Naomi Wise, Rocklin, CA:
Prima Publishing (dist. by St. Martins Press), 1990, ISBN# 1-55958-050-X.
[To order, call [phone]]
 Serves 8-12
 12 slices day-old bread, or bread ends
(white, wheat, or egg bread)
 4 eggs,
lightly beaten
 1 1/2 cups whole milk 375 ml
 1 cup evaporated milk 250 ml
(or heavy cream, or half-and-half)
 1/2 cup sugar 100 g
 1 tsp baking powder
 1 tsp vanilla
 1/2 tsp cinnamon
 1/2 tsp nutmeg
 1/8 tsp ground cloves
 3 Tbls raisins

.
Soak raisins in warm water for 5 mins and drain (or soak in
 1/4 cup 60 ml
rum).
.
Preheat oven to
 350 175 .
.
Place bread on a cookie sheet and toast lightly, about 4 minutes a
side, so it won't be too soggy. Break bread into small pieces and
place in a bowl.
.
Add eggs, whole milk, evaporated milk, sugar, baking powder, vanilla,
cinnamon, nutmeg, and cloves.
.
Drain the raisins; reserve the rum, if using, for the sauce. Stir in
raisins and butter.
.
Pour mixture into a well-greased baking dish about 11 x 14 x 2
(such as a lasagna pan) and bake 20 minutes.
.
Using a fork, test a little pudding from the center to see whether it's
cooked. The custard should be very slightly browned but not dry. Let
cool and slice. Serve with lemon sauce or hard sauce.
 RATING
Difficulty:
easy.
Time:
30 mins.
Precision:
measure the ingredients.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#123 BREAD-PUDD-SAU DVol 7 May 91 1991
 BREAD PUDDING SAUCE Lemon (or Hard) Sauce for Bread Pudding

 1/2 cup sugar 100g
 1 egg yolk
(white spot removed)
 1 1/2 tsp cornstarch
  Pinch of salt
 4 Tbls butter,
cut into pieces
 1 1/2 tsp fresh lemon juice

.
Half-fill the lower half of a double boiler with water and bring to
a boil. Meanwhile, cream together sugar and egg yolk (in a food
processor, or beating in a bowl with a wooden spoon). Add cornstarch
and salt and blend well. Add
 1 1/4 cup 300 ml
water a little at a time,
blending after each addition, until all water is absorbed.
.
Pour mixture into the upper half of the double boiler and stir
constantly and strongly over low to medium heat, scraping the bottom
of the pot, until mixture begins to thicken. (If egg starts to
scramble, remove the top half of the double boiler for a moment and
stir fiercely to cool the mixture, then return it to reduced heat).
.
Add the butter and lemon juice and continue stirring until butter
melts and mixture is creamy (about 10 minutes more). If there are
any lumps, force sauce through a strainer. Serve hot or warm.
 Hard Sauce
Substitute
 1/4 cup 50 ml
brandy, whiskey, or rum for the lemon juice.
 RATING
Difficulty:
easy.
Time:
20 mins.
Precision:
measure the ingredients.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#123 BREAD-PUDDING4 DVol 7 May 91 1991
 BREAD PUDDING Bread Pudding with Meringue
From Enola Prudhomme's Low-Calorie Cajun Cooking, NY: Hearst Books, 1991,
ISBN# 0-688-09255-1
 4 servings
 1 1/2 cup evaporated skim milk 375 ml
 1 egg
(or use egg substitute)
 4 slices stale bread
cut into
 1/2-inch 1 cm
cubes
 5 Tbls sugar 50 g
 2 Tbls raisins
 1/4 tsp ground nutmeg
 1/4 tsp vanilla extract
 1/8 tsp ground cinnamon
 1 Tbls reduced-calorie margarine
 2 egg whites,
at room temperature

.
Preheat the oven to
 375 190
.
In a medium bowl, beat together the milk and egg. Add the bread cubes
and let soak for 30 minutes.
.
Stir in 3 Tbls of the sugar, the raisins, nutmeg, vanilla and cinnamon;
stirring well. Spoon the mixture into an 8-inch-square baking dish that
has been sprayed with nonstick vegetable cooking spray. Dot with the
margarine and bake for 30 minutes, or until firm.
.
In the small bowl of an electric mixer, beat the egg whites at medium
speed until foamy. Gradually add the remaining 2 Tbls sugar and beat
for 1 1/2 minutes, or until stiff peaks form. Spread the meringue over
the pudding, sealing the edges. Return to the oven and bake for 2
minutes longer, or until lightly browned.

Per serving: 225 KCAL, 3 g FAT, 74 mg CHOL (less if egg substitute used),
268 mg SODIUM.
 RATING
Difficulty:
easy.
Time:
1 1/4 hours.
Precision:
measure the ingredients.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#123 GINGER-SAUCE-1 SV 8 May 91 1991
 GINGER SAUCE Benihana's Ginger Sauce
I recently went to Benihanas for dinner and managed to get the recipe for
their ginger sauce.
 6 servings
 1/4 cup chopped onion
 small piece ginger root
or
 1/8 tsp ground ginger
 1/2 cup soy sauce 125 ml
 1/4 cup rice wine vinegar 60 ml

.
Combine all ingredients in blender and process until smooth.
 RATING
Difficulty:
very easy.
Time:
10 mins.
Precision:
no need to measure.

[e-mail]


 REC.FOOD.RECIPES-#123 POUND-CAKE-3 Col 8 May 91 1991
 POUND CAKE Red Velvet Pound Cake

 3 cups sugar 600 g
 1 1/2 cups crisco
 7 eggs
 3 cups plain flour 300 g
 1 oz red food coloring
 2 tsp vanilla
 1 cup milk 250 ml
 1/4 tsp salt
 Frosting:
 1/2 cup butter 100 g
 3 oz cream cheese
(softened)
 1 box powdered sugar
 3 Tbls milk 50 ml
 1 tsp vanilla
  dash salt

.
Bake in tube pan at
 325 165
for 1 1/2 hours.
 RATING
Difficulty:
very easy.
Time:
2 hours.
Precision:
measure the ingredients.

Sharon Belville
[e-mail]


 REC.FOOD.RECIPES-#123 CHEESE-BRAID Aol 8 May 91 1991
 CHEESE BRAID
 PARTY

 Dough
 1 cup sour cream 250 ml
 1/2 cup sugar 100 g
 1 tsp salt
 1/2 cup melted butter
 2 pkg yeast
 1/2 cup lukewarm water 125 ml
 2 eggs, beaten
 4 cups sifted all-purpose flour 400 g
 Cream Cheese Filling
 2 8oz pkgs softened cream cheese
 1/4 cup sugar 50 g
 1 egg
 1/2 tsp salt
 2 tsp vanilla
 Topping
 2 cups powdered sugar
 4 Tbsp milk
 2 tsp vanilla

.
Scald sour cream.
.
Add sugar, salt and melted butter.
.
Cool to lukewarm.
.
Dissolve yeast in lukewarm water and add to above lukewarm mixture.
.
Add the beaten eggs and flour.
.
Cover and chill 24 hours.
.
Remove from fridge and divide into 4 equal parts. Roll into thin
rectangles. Spread each portion w/ 1/4 cream cheese mixture (below).
Roll like a jelly roll. Cut 3 or 4 slashes in tops. (Mom always made
3 braids - couldn't figure out how to stretch it to 4.)
 Cream Cheese Filling
.
Mix ingredients util smooth and fill the rectangle rolls above....
.
Place on lightly greased cookie sheets. Let rise util double in size
(about 1 hour).
.0
Bake at
 375 190
for 15-18 minutes or until lightly browned.
.1
Place topping on each.
 RATING
Difficulty:
moderate.
Time:
20 mins. on 1st. day. 1 3/4 hours on second.
Precision:
measure the ingredients.

Sharon Belville
[e-mail]
Rec.Food.Recipes Digest #124
Wed 15 May 1991

SV:   Savory Sauce for Vegetables (Brett Garrett)
SV:   Peanut Sauce for Vegetables (Brett Garrett)
SV:   Cheese Sauce without the Cheese! (Brett Garrett)
SV:   Ginger Sauce for Vegetables (Brett Garrett)
SV:   Teriyaki Sauce for Vegetables (Brett Garrett)
MV:   Teriyaki Tofu (Brett Garrett)
M:    Indonesian Chicken (Kate Atherley)
M:    Red-Eye Gravy (Carol Miller-Tutzauer)
M:    Red-Eye Gravy (David Poore)
OV:   Herb Vinegars (Carol Miller-Tutzauer)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#124 SAVORY-SAUCE SV 8 May 91 1991
 SAVORY SAUCE Sauce for vegetables
From the Spot Restaurant, Hermosa Beach, CA.

 3/4 cup almond oil 150 ml
(or safflower oil)
 3/4 cup water 150 ml
 1/4 cup liquid aminos 50 ml
(I use soy sauce)
 1/8 cup brewer's yeast 25 ml
 1/4 tsp kelp
 1/4 tsp Spike seasoning
[herb/vegetable salt substitute]
 1/4 tsp basil
 1/8 tsp granulated garlic
 1 1/2 tsp lemon juice
 1 1/2 tsp tamari
 1 lb firm tofu, 500 g
rinsed well

.
Blend everything in the food processor or blender.
.
Heat & serve.

This stuff is dee-licious on steamed veggies, and freezes okay.
 RATING
Difficulty:
very easy.
Time:
10 mins.
Precision:
approximate measurement OK.

Brett Garrett
[e-mail]


 REC.FOOD.RECIPES-#124 PEANUT-SAUCE-2 SV 8 May 91 1991
 PEANUT SAUCE Sauce for vegetables
This is one of my personal favorites. I never measure anything for this, but
it always seems to come out okay, if different every time. Therefore, the
amounts given are only approximate, and the last few ingredients are optional.

 1/2 cup peanut or almond butter
(or maybe a little less)
 2 Tbsp sesame oil
 3 Tbsp soy sauce
 3 Tbsp lemon juice or rice vinegar
(juice is best)
 3 Tbsp honey
  curry powder and/or coriander
  green onions
  ginger
(fresh)
  cilantro leaves
  Garlic

.
Mix in order given.

I like to serve this over stir-fried or steamed vegies with tofu which has
been cooked with rice vinegar, soy sauce, garlic, and ginger... if the
veggies are very hot the sauce doesn't need to be heated. I find it loses
some of its flavor if it is mixed into the veggies before serving.
 RATING
Difficulty:
very easy.
Time:
10 mins.
Precision:
no need to measure.

Brett Garrett
[e-mail]


 REC.FOOD.RECIPES-#124 CHEESE-SAUCE SV 8 May 91 1991
 CHEESE SAUCE Cheese sauce without the cheese!
This stuff really resembles nacho cheese sauce, at least to my vegetarian
taste buds that haven't tasted the real thing for years. It's good with
chips, veggies, or on pizza instead of cheese. I think the recipe originally
came from one of the McDougall books.

 1/4 cup raw cashews (or cooked potato)
 2 cups water 500 ml
 4 oz jar pimientos
 1 tsp salt
(optional)
 1/2 tsp onion powder
 1/4 cup brewer's yeast flakes 60 ml
 3 Tbsp cornstarch
 2 Tbsp lemon juice

.
Place the cashews in a blender and add just enough water to cover.
Blend at low speed until smooth. Add the remaining ingredients and
blend again until smooth.
.
Pour into a heavy saucepan and cook at medium-high heat, stirring
constantly, 7-8 minutes, until it thickens to the consistency of
nacho cheese. Serve hot.
 RATING
Difficulty:
very easy.
Time:
15 mins.
Precision:
approximate measurement OK.

Brett Garrett
[e-mail]


 REC.FOOD.RECIPES-#124 GINGER-SAUCE-2 SV 8 May 91 1991
 GINGER SAUCE Sauce for vegetables
 CHINESE
From Gary Lee's Chinese Vegetarian Cookbook.

For some reason, I always find that this sauce makes my veggies taste
incredibly fresh... even if they're not.

 1 clove garlic,
mashed
 3 slices ginger root
-- size of a quarter (I always chop it instead)
 1 Stalk of celery
-- peel off tough outer layer and use the leaves
 1/2 bell pepper
 1/2 firm tomato
 1 small onion
 2 Tbsp catsup
 2 Tbsp soy sauce
 1 tsp sugar
 1 cup water or broth
 1 tsp sesame oil
 1 Tbsp cornstarch

mixed with
 3 Tbsp water

.
Put 3 Tbsp oil in a wok. When hot, add garlic & ginger and cook for 5
seconds to bring out their flavors.
.
Add the rest of the ingredients (except cornstarch) and cood for 5
minutes at the boiling state.
.
Thicken with cornstarch and serve.
 RATING
Difficulty:
very easy.
Time:
10 mins.
Precision:
approximate measurement OK.

Brett Garrett
[e-mail]


 REC.FOOD.RECIPES-#124 TERIYAKI-SAUC1 SV 8 May 91 1991
 TERIYAKI SAUCE Sauce for vegetables
From the SPOT restaurant, Hermosa Beach, California.

 1/2 cup honey 125 ml
 1/4 cup water 60 ml
 1/2 cup tamari 125 ml
 1/4 cup wine vinegar 60 ml
 1 Tbsp chopped onion
 2 Tbsp cornstarch

mixed with
 1/4 cup water 60 ml

.
Boil the honey, water, tamari, vinegar and onion together.
.
Add the cornstarch/water mixture and simmer 10 minutes.

Serve over veggies & optional Teriyaki Tofu (REC.FOOD.RECIPES-#124).
 RATING
Difficulty:
very easy.
Time:
15 mins.
Precision:
approximate measurement OK.

Brett Garrett
[e-mail]


 REC.FOOD.RECIPES-#124 TERIYAKI-TOFU MV 8 May 91 1991
 TERIYAKI TOFU

 1 lb firm tofu, cut into cubes 500 g
 1 Tbsp tamari
 1 1/2 tsp honey
 1/8 tsp garlic
 1/4 tsp tarragon
 1/4 tsp ginger
 dash cayenne
 2 Tbsp onion

.
Bake the above for 45 minutes at
 350 175
degrees.

Serve with Teriyaki Sauce (REC.FOOD.RECIPES-#124).
 RATING
Difficulty:
very easy.
Time:
1 hour.
Precision:
approximate measurement OK.

Brett Garrett
[e-mail]


 REC.FOOD.RECIPES-#124 CHICKEN-INDONE M 9 May 91 1991
 INDONESIAN CHICKEN Chicken thighs with peanut sauce
 INDONESIAN CHICKEN
I got this recipe from a friend, who got it from a cookbook called `The Easy
Gourmet'. It's absurdly easy, wonderfully tasty, and very colourful. Great
for dinner parties and such.
 serves 3 - but adaptable as necessary
 6 chicken thighs
 10 oz can chicken broth/stock
 2 tbsp crunchy peanut butter
(don't substitute smooth - it just isn't the same)
 2 tbsp oil
(not really necessary)
 2 green onions,
chopped
 2 tomatoes,
seeded and chopped
 1 clove garlic,
crushed
 pinch cayenne pepper,
or to taste

.
Heat oven to
 350 175
degrees Farenheit.
.
Grease a shallow baking dish, and place chicken in it.
.
Mix together the remaining ingredients, and pour over the chicken.
.
Bake until chicken is cooked, and the sauce is bubbling, approx. 40
minutes. Baste once or twice during the baking.

Serve over rice.
Don't be put off by the way the sauce looks before cooking....
 RATING
Difficulty:
easy.
Time:
1 hour.
Precision:
approximate measurement OK.

Kate Atherley
[e-mail]


 REC.FOOD.RECIPES-#124 RED-EYE-GRAVY1 M 9 May 91 1991
 RED-EYE GRAVY 1
 PORK
Red-Eye Gravy is very easy to make:
 Serves 1
 1 slice of ham

.
Fry a slice of good, heavily smoked country ham in your frying pan
with just the smallest bit of oil. When done, remove the ham slice.
.
There should be a reddish-brown substance dried onto the bottom of
the pan. Deglaze the pan with a bit of water. That's it, unless you
want it thickened with some flour or cornstarch....but I've never had it
that way.

Good on grits!
 RATING
Difficulty:
very easy.
Time:
15 mins.
Precision:
not appropriate.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#124 RED-EYE-GRAVY2 M 9 May 91 1991
 RED-EYE GRAVY 2
 PORK
.RS
As a kid I traveled a bit through out the south. One dish that I just
loved was ham, grits, and red eye gravy. It was a breakfast disk that
I think was served in the truck-stops, etc.
.RE
.PD 1
My mother used to make it as follows:

  ham
  minced onion
  coffee
  flour
  salt and pepper

.
Reserve the fat drippings from the ham and heat in a skillet. Add a
very small quantity of minced onion and cook until it browns.
.
Add coffee...she seems to think that its better if it's been sitting
in the pot a while, but I've made it with fresh coffee too. Cook till
it boils and then add a very small amount of flour or roux. Since
you've had it, you know it should be pretty runny (at least the way
folks in my family make it) so don't thicken too much.
.
Salt and pepper to taste (but if it's country ham it'll be plenty
salty already!) and serve.

We used to eat it over grits or biscuits.
 RATING
Difficulty:
very easy.
Time:
15 mins.
Precision:
not appropriate.

David Poore
[e-mail]


 REC.FOOD.RECIPES-#124 HERB-VINEGARS OV 10 May 91 1991
 SAVORY SAUCE Sauce for vegetables
From The Herb Garden Cookbook by Lucinda Hutson, Austin: Texas Monthly
Press, 1987, ISBN# 0-87719-080-1
 General Directions for Making Herb Vinegars
.
Gently rinse herbs; shake out excess moisture and allow to dry
naturally, or pat dry carefully. Remove any damaged or discolored
leaves and woody stems. Twist or wring the herbs to release their
volatile oils, and fill a clean glass gallon jar 2/3 full of the
herbs. Add other flavorings as desired (peeled garlic, dried red
chiles, citrus peel, flower petals, ginger, spices). Ginger and
garlic should be peeled and gently mashed with the back of a wooden
spoon; spices should be slightly crushed with a mortar and pestle.
.
Heat a good quality vinegar until warm to the touch, but do not allow
it to boil. Pour the vinegar over the herbs, stirring well and gently
bruising the herbs with the back of a wooden spoon. Cover with
plastic wrap or a non-metal lid, and store in a cool place for a few
weeks, stirring occasionally.
.
Strain into sterilized decorative bottles, using a non-metal funnel
and best quality paper coffee filters or double layers of cheesecloth,
taking care not to disturb sediment on the bottom of the large jar.
Place a fresh, unbruised herb branch (and/or chiles, garlic, citrus
peel, and such) into each bottle for garnish. Cork or cap bottles, and
store in a cool, drk place away from direct sunlight. Use within 6-8
months.
.
As in fine wine, sediment naturally occurs in vinegar and will not
impair flavor. Red wine vinegar and cider vinegar are apt to develop
sediment, as are herb vinegars augmented with spices. Peeled garlic
cloves will darken or discolor when left in the bottle. As you use the
vinegar, remember to remove or submerge decorative herb sprigs that are
no longer covered.
 Suggested combinations:
Dark Opal Basil Vinegar: dark opal basil, white wine or champagne
vinegar.

Basil Chile Garlic Vinegar: fresh basil, peeled cloves of 2 or 3 heads
of garlic, and about 6-15 red chiles, cover with warm red wine vinegar.

Gingered Thai Vinegar: reddish purple Thai basil,
 1/2 lb 250 g
peeled and
sliced ginger, and 1-2 Tbls Szechuan pepper, rice wine vinegar.

Chive Vinegar: chives (including chive blossoms), combination of other
herbs if desired, white wine vinegar.

Dilly Vinegar: fresh dill (stems & stalks, flower heads & unripened
seeds), few teaspoons of dried dill seeds if desired, spiraled peel of 1 or 2
lemons is nice along with the peeled cloves of a head of garlic or several
chopped shallots, cover with white wine vinegar or champagne vinegar.

Lovely Lemon Vinegar: lemon balm, lemon basil, lemon thyme, lemon
verbena, root stalks of lemon grass (sliced and slightly crushed), spiraled
peels of 2 or 3 lemons, white wine or champagne vinegar.

Garden Mint Vinegar: fresh mint (experiment with a combination of
mints), spiraled peels of 1 or 2 lemons and garlic may be added, white wine
vinegar or apple cider vinegar.

Oregano-Chile-Garlic-Vinegar: fresh oregano, 2 or 3 heads of peeled
garlic, 6-15 dried red chiles, cover with red wine vinegar.

Texas Cider Sage Vinegar: sage leaves and only tender stems, 5 or 6
small cinnamon sticks, 1 tsp of whole allspice, and 1/2 tsp whole cloves,
cover with apple cider vinegar.

Chinese 5 Vinegar: peel & slice
 1/2 lb 250 g
ginger; peel the cloves of 2 or 3 heads garlic, mash slightly 6 lemon-grass
stalks & slice into
 1-inch 2.5 cm
pieces, add 12-15 dried red chiles, cover with rice wine vinegar.

Mediterranean Marinade: oregano, basil, rosemary (remove leaves from
stems), 2 or 3 heads peeled garlic cloves, handful of dried red chile peppers,
cover with red wine vinegar.
 RATING
Difficulty:
easy.
Time:
?
Precision:
not appropriate.

Carol Miller-Tutzauer
[e-mail]
Rec.Food.Recipes Digest #125
Thu 16 May 1991

M:    Chinese lemon chicken (Carol Miller-Tutzauer)
M:    Ling Mung Gai - chinese lemon chicken (Carol Miller-Tutzauer)
M:    Cantonese lemon chicken (Carol Miller-Tutzauer)
M:    Chinese lemon chicken (Carol Miller-Tutzauer)
M:    Hot pot lemon chicken (Carol Miller-Tutzauer)
M:    Cajun red beans and rice (burdick)
M:    Red beans and rice (burdick)
M:    Cranberry Chicken (Annie Hill)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#125 CHICKEN-LEM-2 M 10 May 91 1991
 LEMON CHICKEN Chinese lemon chicken
 CHINESE CHICKEN
From The Chinese Restaurant Cookbook by Barbara Myers, NY: Greenwich
House (div. of Crown Publishers), 1982, ISBN# 0-517-43606x

Lemon Chicken is Cantonese. This particular sweet and sour version was
made famous in a New York restaurant -- an innovation of a creative
chef (as are several popular dishes featured on Cantonese menues). The
original recipe required lemon extract; the above adaptation is more
subtle in flavor.
 One order, or 4 small appetizer servings
 1 lb whole chicken breast 500 g
[or use
 1/2 lb 250 g
boneless]
 Marinade
 1 1/2 tsp light soy sauce
 2 tsp kaoliang wine or vodka [or dry sherry]
 1/4 tsp sesame oil
 1/2 tsp salt
 Coating
 1 egg white
 1/4 cup water chestnut flour or cornstarch 60 ml
 Lemon Sauce
 1 lemon
(juice and rind)
 1 1/2 inch piece fresh ginger 4 cm
 2 Tbls sugar
 1/4 cup chicken broth 60 ml
(canned is fine)
 1 tsp cornstarch
dissolved in
 1 Tbls 15 ml
water
 Garnish
 1 iceberg lettuce,
shredded
 Additional
 3 cups peanut or corn oil 750 ml
 2 tsp peanut or corn oil
 1 1/2 tsp kaoliang wine or vodka [or dry sherry]
 Preparation
.
Split breast in half lengthwise. Bone, then remove tendons and skin.
Split each half-breast lengthwise into 2 pieces. You will have
 1/2 lb 250 g
boneless meat.
.
Combine marinade ingredients. Add to chicken and let stand 10 to 15 minutes.
.
Beat egg white until frothy, not stiff, in a shallow bowl. Put water
chestnut flour into a separate shallow bowl. Crush, using the back of
a spoon, until fine and powdery. Water chestnut flour makes a crispier
crust than cornstart, which may be substituted.
.
Cut the lemon in half lengthwise. Cut rind from one-half in lengthwise
strips, trying to remove only the zest, not the white, or the sauce
will be bitter. Then slice strips into shreds as fine as possible.
Grate the zest from the remaining half lemon; set aside separately from
shreds. Squeeze the juice from both halves to make 2 Tbls; reserve.
Peel ginger and cut lengthwize into very fine shreds to make the
equivalent of 2 tsp; set aside with lemon shreds. (The fibers run
lengthwise down the root and knobs; when shreds are cut with the fibers,
they hold together better than when cut across them.)
.
Slice lettuce across into
 1/4 - 1/2 inch 1 cm
shreds. Rinse with water;
drain well, then chill to crisp for garnish.
.
Have oils and wine or vodka at hand.
 Deep-Frying
.
Heat the 3 cups peanut oil to 325 deg F in a wok or deep fryer. While
oil is heating, dip the chicken strips in the egg white to coat, then
roll in water chestnut flour; shake off excess.
.
One by one add the chicken breast strips to the hot oil. Deep-fry about
5 minutes, turning to fry evenly. The coating should turn crisp, but
remain pale, not turn golden.
.
Remove chicken and drain on paper toweling. Keep warm in a
 250 120
oven
while preparing Lemon Sauce. Pour off oil from wok.
 Making the Lemon Sauce
.
Add 2 tsp fresh oil to the wok (or use a small saucepan). Heat over
medium heat. Add the ginger and lemon strips, sizzle 5 seconds. Add
the lemon sauce ingredients and stir until thickened and glossy.
Remove from heat, and stir in the grated lemon peel and the 1 1/2 tsp
kaoliang or vodka.
 Serving
.
Spread the crisp lettuce out on a small platter. Place chicken strips
on a cutting board and slant-slice across in
 1/3 - 1/2 inch 1 cm
slices.
Transfer with Chinese cleaver to the shredded lettuce, retaining the
original shape.
.
Pour the hot Lemon Sauce over the chicken and serve immediately to
preserve the crispness.

If necessary the chicken may be fried in advance. Reheat in a
 375 190 .
oven until hot, about 5 minutes. The sauce may be prepared in advance and
reheated. slowly bring to a simmer; do not boil or it will thin out. Add
the kaoliang after reheating. This recipe may be doubled; but fry only half
the necessary amounts of chicken at one time.
 RATING
Difficulty:
moderate.
Time:
1 1/4 hours.
Precision:
measure ingredients.

Carol Miller-Tutzauer
[e-mail]



 REC.FOOD.RECIPES-#125 CHICKEN-LEM-3 M 10 May 91 1991
 LEMON CHICKEN Ling Mung Gai - chinese lemon chicken
 CHINESE CHICKEN
From The Chinese Banquet Cookbook by Eileen Yin-Fei Lo, NY: Crown
Publishers, 1985, ISBN# 0-517-55521-2
 Author's note
This is the recipe of my aunt number six. It differs from virtually every
other so-called lemon chicken recipe in that there is no frying, no batter,
and thus no heaviness at all. It is light and fresh and takes advantage of
the fresh lemons with which it is made.

 3 lb whole chicken 1 1/2 kg
 8 oz chicken cutlets
 Marinade
 1 1/4 fresh lemons
(5 quarters), thin-skinned lemons preferred
 1 Tbls white wine
mixed with...
 1 tsp ginger juice
 1 1/2 Tbls light soy sauce
 1 Tbls oyster sauce
 2 tsp sesame oil
 2 tsp salt
[or less]
 2 tsp sugar
 1/8 tsp white pepper
 3 - 3 1/2 Tbls cornstarch
 15 sprigs of fresh coriander (cilantro, or parsley)

.
Chop chicken and chicken cutlet into bite-size pieces and rinse
thoroughly and individually, to ensure that there will be no small
pieces or chips of bone. Drain off excess water, dry chicken pieces
with paper towel, and place in a very large mixing bowl.
.
Squeeze 5 lemon quarters over the chicken and place 4 quarters in with
the chicken pieces. Add remaining marinade ingredients. When all
ingredients have been added to chicken, the entire mixture should be
hand-tossed. Let the chicken and marinade stand for at least 1 hour.
.
Place chicken in a steamproof dish or cake pan and spread the pieces
as much as possible. Pour remainder of marinade into the dish as well.
.
Steam the chicken from 30 to 50 minutes, turning chicken 2 or 3 times
during cooking. The steaming process is complete when the chicken
turns white.
.
Remove chicken from wok and place in a serving dish. Garnish with
about 15 sprigs of coriander or parsley. Serve immediately.

If chicken has too much liquid, add 1 teaspoon cornstarch mixed with 1 tsp
cold water and stir constantly until blended. If cornstarch is added,
increase steaming time by 5 minutes [once cornstarch mixture is added].
During the steaming process keep additional boiling water at hand to
replenish water in pot or wok.
 RATING
Difficulty:
easy.
Time:
2 hours.
Precision:
measure ingredients.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#125 CHICKEN-LEM-4 M 10 May 91 1991
 LEMON CHICKEN Cantonese lemon chicken
 CHINESE CHICKEN
From The Gourmet Chinese Regional Cookbook by Calvin B. T. Lee and Audrey
Evans Lee, NY: G.P. Putnam's Sons, 1976, SBN: 399-11673-7

 8 Chinese black mushrooms
 2 lemons
 1/4 cups shredded bamboo shoots
 1 tsp lemon extract
 4 Tbls sugar
 2 tsp light soy sauce
 1/4 cup chicken stock or water 60 ml
 2 1/2 Tbls dark soy sauce 40 ml
 3 lb chicken  1 1/3 kg
  oil for frying
 1 Tbls peanut oil 15 ml
 1/2 tsp salt or to taste
 1/4 cup shredded gingerroot
[yes, this is correct]
 1/4 cup rendered chicken fat 60 ml
 2 tsp cornstarch
mixed with
 1 Tbls 15 ml
water
 Preparation
.
Soak the mushrooms in water for 30 minutes or until they are soft.
Drain and shred finely. discard the tough stems.
.
Remove the skin from one of the lemons and shred it into strips the
size of a matchstick. Finely grate the skin of the remaining lemon.
Squeeze the juice from both lemons.
.
In a bowl combine the mushrooms, bamboo shoots, shredded and grated
lemon skins, lemon juice, lemon extract, sugar, light soy sauce,
chicken stock, and 1 Tbls of the dark soy sauce.
.
Split the chicken in half. Dry with paper towels and rub with the
remaining dark soy sauce. Allow the chicken to stand for 10 minutes.
 Cooking
.
In a skillet heat the oil to
 375 190
and deep-fry the chicken for 5
minutes on each side. Cut the chicken into
 1 1/2 by 1 inch 4 by 2 1/2 cm
pieces and
place them on a serving dish.
.
Heat a wok or skillet over high heat until a drop of water immediately
sizzles into steam. Add the peanut oil, salt, and gingerroot. Stir
for about 30 seconds or until the gingerroot browns slightly. Lower
heat to medium and add the lemon sauce mixture. Stir for 2 minutes to
blend the flavors.
.
Add the chicken fat and stir for 1 minute. Add the cornstarch mixture
to thicken the gravy, stirring constantly.
.
Pour the sauce over the chicken in the serving dish.
 RATING
Difficulty:
easy.
Time:
45 mins.
Precision:
measure ingredients.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#125 CHICKEN-LEM-5 M 10 May 91 1991
 LEMON CHICKEN Chinese lemon chicken
 CHINESE CHICKEN
From Madame Wong's Long-Life Chinese Cookbook by S. T. Ting Wong with
Sylvia Schulman, Chicago: Contemporary Books, 1977, ISBN# 0-8092-7926-6
(cloth) or 0-8092-8030-2 (paper).
 Author's note
This is an extremely popular dish, with many versions. This is my original
version. It is easy to prepare. Just be sure to remember that the batter
should resemble runny pancake batter and that the lemon sauce should have
the consistency of maple syrup.

 2 whole chicken breasts,
boned and skinned
 1 tsp salt
 1/2 tsp pepper
 4 Tbls flour
 4 lemons
 1 cup water 250 ml
 1/2 cup sugar
 1 cup sweet rice flour
 pinch salt and pepper
 4 cups oilfor deep frying 1 l
for deep frying
 3 Tbls cornstarch
dissolved in
 6 Tbls 100 ml
water
 1 egg yolk

.
Trim fat from chicken. Cut each breast into 4 long pieces. Remove
tendons. Season chicken with salt and pepper. Dredge each piece with
flour. Set aside.
.
Finely grate rind from 2 lemons. Squeeze juice from them. (Slice 2
other lemons for garnish.)
.
Mix lemon juice with water, sugar, and grated rind. Set aside.
.
For batter: Mix 1 cup sweet rice flour with cold water (should be a
little runny). Add a pinch of salt and pepper.
.
Heat oil to
 375 190
in wok. Dip chicken into batter. Deep-fry until
light golden brown. Drain. Put on a serving platter. Keep warm.
.
Heat lemon mixture. Thicken with dissolved cornstarch. Beat egg yolk.
Add to lemon mixture, stirring rapidly until completely combined. (Be
very careful to do this quickly or egg will curdle in the sauce. To be
safe, add a few tablespoons warmed sauce to beaten egg yolk to heat it
up. Then add egg to remaining sauce, combining completely.)
.
Cut chicken into bite-sized pieces and serve with lemon sauce. Garnish
with lemon slices.

May be prepared in advance through step 5. Refry before serving. Do not
freeze.
 RATING
Difficulty:
easy.
Time:
45 mins.
Precision:
measure ingredients.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#125 CHICKEN-LEM-6 M 10 May 91 1991
 LEMON CHICKEN HOT POT Hot pot lemon chicken
 CHINESE CHICKEN
From The Joy of Wokking by Martin Yan, NY: Doubleday, 1979, ISBN#
0-385-18342-9 (paper) 0-385-18341-0 (cloth).
 Author's note
Lemon chicken is a delectable way to serve chicken with a different twist.
The savory sauce delights anyone who loves lemon and gives the dish a snap of
freshness!!

 2 Tbls oil
 2-3 slices ginger
 1 whole chicken
(with bones), cut into bite-size pieces
 1 large lemon,
sliced and seeded (or 1 1/2 medium sized)
 2 stalks green onion,
cut into
 1 1/2 inch 4 cm
pieces
 Sauce
 1 Tbls wine 15 ml
 1 Tbls brown sugar
 1 tsp oyster-flavored sauce
(optional)
 dash sesame oil
 1/4 cup soup stock 55 ml
 1 1/2 tsp salt
 1/1/2 tsp cornstarch solution
[see note below]

.
Combine sauce ingredients and set aside.
.
Heat wok or frying pan with oil and ginger over high heat. Add chicken,
stirring continuously for 1 1/2 to 2 minutes.
.
Add lemon, green onion, and sauce. Stir for another 1 1/2 to 2 minutes.
.
Transfer mixture to a clay pot (if available) or a saucepan. Cover and
simmer on low heat for 15 to 18 minutes. Thicken remaining liquid with
cornstarch solution if desired.

Cornstarch solution is just cornstarch dissolved in water.
 RATING
Difficulty:
easy.
Time:
35 mins.
Precision:
measure ingredients.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#125 RED-BEAN-RICE1 M 8 May 91 1991
 CAJUN RED BEANS AND RICE
 CAJUN PORK
Louisiana Tiger Bait - Selected Recipes from LSU Alums. (LSU Alumni
Association, 3960 West Lakeshore, Baton Rouge,
LA 70808 [phone]
 Serves 10
 2 lbs dried red beans 2 kg
 1 meaty ham bone

or
 1.5 lbs ham chunks 1.5 kg
 2 large onions,
chopped
 4 cloves garlic,
minced
 1 bay leaf,
optional
  Tabasco
to taste
  salt and pepper
to taste

.
Wash dried beans. Remove any foreign matter i.e. stems, stones, etc.
Place beans in a large (four to six quart) saucepan or Dutch Oven.
.
Add four to five quarts cold water, ham, onion, garlic, and seasonings.
Simmer slowly for approximately three hours until beans are soft and
the gravy is thick.
.
Serve over cooked rice with Tabasco sauce.

Never made this recipe but it comes from a cookbook I have found to be an
excellent and reliable resource. It's the simplest recipe I could find; not
very seasoned so it won't be very hot.
 RATING
Difficulty:
easy.
Time:
3 1/4 hours.
Precision:
approximate measurements.

Joyce Hoyt Lyyford Baton Rouge, LA
contact: [e-mail]


 REC.FOOD.RECIPES-#125 RED-BEAN-RICE2 M 8 May 91 1991
 RED BEANS AND RICE
 PORK

 1 lb kidney beans 500 g
 1/3 lb bacon, diced 150 g
 2 cups diced celery
 2 cups diced onion
 2 cups diced green pepper
 5 bay leaves
 ~1 qt chicken stock 1 l
 2 tsp Louisiana Hot Sauce
 4 cloves garlic,
finely chopped
 2 tsp white pepper
 1 tsp red pepper
 1 tsp black pepper
 2 tsp thyme
 1 tsp oregano
 1/2 tsp Liquid Smoke
(Optional)
 1.5 cups bean juice or water 1/3 l
 1 lb sausage: Andouille or Polish Sausage (Kielbasa)
 1/2 lb Ham: Tasso, Cure 81, Black Forest Ham, Diced

.
Soak beans overnight.
.
In a large, heavy pot, saute bacon until crisp. Drain off bacon grease
with the exception of about 1 tablespoon. Add chopped vegetables and
cook, stirring frequently until they are translucent.
.
Add the chicken stock, beans, and all the spices. Simmer uncovered for
about an hour.
.
Cut Sausage diagonally into
 1 inch 2.5 cm
pieces and add to the pot. Add the
diced ham. Continue to cook, stirring frequently, until beans are
tender. To serve, ladle the mixture over rice.

This is the recipe I use, regularly. It is a recipe I culled from a local
paper ... published as a result of a local Cajun Music and Food Festival (I
first sampled this recipe at that festival). Its real good! In my next
batch I plan to set half the beans aside and add them at the end (due to a
tendency for the sauce/gravy to be a bit thick for my liking).
 RATING
Difficulty:
easy.
Time:
1 1/4 hours + soaking.
Precision:
approximate measurements.

[e-mail]


 REC.FOOD.RECIPES-#125 CHICKEN-CRANB M 9 May 91 1991
 CRANBERRY CHICKEN
 CAJUN CHICKEN

 1 chicken
cut up or boneless breasts
 Marinade
 1 can whole berry cranberry sauce
 1 envelope Lipton onion soup mix - dry
 1 small bottle Catalina dressing

. Mix together ingredients for marinade and pour over the chicken
in a pan. Marinade for several hours.
.
Bake uncovered at
 325 160
for 1 1/2 - 2 hours.
.
Pour sauce over chicken at table.
 RATING
Difficulty:
easy.
Time:
1 1/2 - 2 hours + marinading.
Precision:
no need to measure.

Annie Hill
astroatc!nicmad!madnix![e-mail]
Rec.Food.Recipes Digest #126
Fri 17 May 1991

Col:   Chocolate Cheesecake (Lise M. Fortin)
M:     Bob Jamieson's Meatloaf (Alison Chaiken)
M:     Sicilian-Style Sausage (Carol Miller-Tutzauer)
M:     Otis Boyd's Famous Hot Link Sausage (Carol Miller-Tutzauer)
M:     Italian Sausage (Carol Miller-Tutzauer)
M:     Grillades and Grits (Carol Miller-Tutzauer)
V:     Bakery-style White Frosting (Bill Flick)
M:     Red-Eye Gravy (Debbie Bragg)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#126 CHEESECAKE10 Col 10 May 91 1991
 CHOCOLATE CHEESECAKE
The following is my tried and true chocolate cheesecake recipe. It can be
used for other flavors, just omit the appropriate ingredients and add others.
It takes some time to make, but is well worth it.
 Crust
 1 cup Graham wafer crumbs
 1/4 cup cocoa powder
 2 tbls granulated sugar
 1/3 cup butter,
melted
 Filling
 750 g drained yogurt
(see below)
 1/2 cup granulated sugar 100 g
 2 large eggs
 1 tsp vanilla flavoring
 1/2 tsp almond flavoring
 6 oz semi-sweet chocolate, 175 g
melted
 Crust
.
In a bowl combine crumbs, powder, and sugar. Stir in butter. Press
into a buttered 8-9 springform pan. Chill in fridge while making
filling.
 Filling
.
In a bowl mix yogurt and sugar, until smooth. Beat in eggs one at a
time, on low speed. Add chocolate and flavorings. Mix well.
.
Pour filling into crust. Bake at
 350 180
for 1 hour. Turn off oven and
leave cake in oven for an extra hour. Remove and let cool to room
temperature.
.
Refrigerate for 12-24 hrs. - this cheesecake freezes well.

 DRAINED YOGURT
Take a
 1 kg 2 lb
container of yogurt. With a knife, make several cuts in the
yogurt, approximately
 1 in 2.5 cm
apart. Turn the container 90 degrees and repeat.
(You're trying to create
 1 in 2.5 cm
cubes of yogurt) Dump the yogurt into a coffee
filter (or strainer lined with paper towel, or some other type of filtering
set up) Put this in the fridge, and let the whey drain off overnight. The
result is approximately
 500 g 1 lb
of drained yogurt. It looks like a very soft
cream cheese and can be used as a low fat substitute in many recipes.
 Hint
The lower the fat content of the yogurt, the more whey will drain off.
 RATING
Difficulty:
moderate.
Time:
1 1/2 hours.
Precision:
measure ingredients.

Lise M. Fortin
[e-mail]


 REC.FOOD.RECIPES-#126 MEATLOAF-3 M 11 May 91 1991
 MEATLOAF Bob Jamieson's Meatloaf
 BEEF
I just made meatloaf for a party this week. This recipe is a big hit with
meat and potatoes types, but not dull nonetheless. From the Boston
Globe, about 1988:

 1 1/3 lb ground beef 600 g
 1/3 lb ground pork 150 g
 1/3 lb ground veal 150 g
 3 Tbls Worcestershire sauce
 1 large onion,
chopped
 1 Tbls butter
 2 eggs,
lightly beaten
 2 Tbls mustard
 1/4 cup spicy ketchup 50 ml
 3 Tbls cracker crumbs
  salt and pepper
to taste
 5 Tbls ketchup 80 ml
for glazing

.
Combine the meats with the Worcestershire, and let stand.
Preheat the oven to
 350 180 .
.
Saute the onion in the butter until soft. Add it and all the other
ingredients to the meat.
.
Put into a bread pan, and glaze with 5 T. of ketchup. Bake at
 350 180
for
one hour. Drain off fat.

Serve hot or cold. Good with pumpernickel as a sandwich.
This recipe works better with leaner ground meats (don't they all!)
 RATING
Difficulty:
easy.
Time:
1 1/2 hours.
Precision:
measure ingredients.

Alison Chaiken
[e-mail]


 REC.FOOD.RECIPES-#126 SAUSAGE-1 M 11 May 91 1991
 SAUSAGE 1 Sicilian-Style Sausage
 ITALIAN PORK
From 'Home Sausage Making' by Charles Reavis, Pownal, VT:
Garden Way Publishing, 1981, ISBN# 0-88266-5

 5 ft medium hog casings 1.5 m
[if making links]
 4 lbs lean pork butt, 2 kg
cubed
 1 lb pork fat, 500 g
cubed [Note: substitute
 5 lb 2.5 kg
ground pork for this & above]
 5 tsp coarse salt
[Kosher salt, no iodine]
 3 tsp fresh black pepper,
coarsely ground
 2 cloves garlic
finely minced
 2 1/2 tsp fennel seed
 1 tsp anise seed
  crushed red pepper
to taste

.
Prepare the casings.
.
Grind the meat and fat together through the course disk.
.
Mix the remaining ingredients with the ground meat and fat.
.
Stuff the mixture into casings and twist off into
 3-4 inch 8-10 cm
links.
.
Refrigerate and use within three days [immediately if using store-
ground meat as this is not as sanitary as grinding your own], or
wrap sausages individually and freeze.

You might also try adding about 1 Tbls of dry sweet basil and 1 Tbls of dried
Italian oregano.
 RATING
Difficulty:
moderate - patience needed.
Time:
?
Precision:
measure ingredients.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#126 SAUSAGE-2 M 11 May 91 1991
 SAUSAGE 2 Otis Boyd's Famous Hot Link Sausage
 BARBECUE BEEF PORK
From The All-American Barbecue Book by Rich Davis & Shifra Stein, NY:
Vintage, 1988, ISBN# 0-394-75842-0 (pbk)

 2 1/2 lb ground pork (shoulder cut) 1.5 kg
 2 1/2 lb ground beef (brisket, round, or sirloing) 1.5 kg
 2 tsp dried sage
 2 tsp crushed red pepper
 2 tsp paprika
 2 tsp ground cumin
 2 tsp dried sweet basil
 2 tsp aniseed
 2 tsp dried oregano
 dash salt and ground black pepper

.
Mix the meats with the spices. For sausage links, attach
 2 1/4 inch 6 cm

sausage casings to the stuffer nozzle on a hand meat grinder. Stuff
the casings to the desired length, cut the links, and secure the ends
with string.
.
Barbecue at
 225 110
for 2 hours or slow-smoke at
 185 85
for 4 hours.
For sausage patties, form the meat mixture into a roll and cover with
wax paper. Slice the roll into patties and peel off the wax paper.
Patties can be fried or grilled.
 RATING
Difficulty:
moderate - patience needed.
Time:
?
Precision:
measure ingredients.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#126 SAUSAGE-3 M 11 May 91 1991
 SAUSAGE 3 Italian Sausage
 ITALIAN PORK
From 'The Frugal Gourmet' by Jeff Smith, NY: Wm. Morrow, 1984,
ISBN# 0-688-03118-8

 2 lb coarse-ground lean pork 1 kg
 1 Tbls coarse-ground fennel
[buy whole seeds and crush with a mortar & pestle]
 2 bay leaves,
crushed
 1 Tbls dried parsley
 3 cloves garlic,
crushed
 1/8 tsp hot dried red pepper flakes
 1 tsp salt
 1/4 tsp pepper
 4 Tbls water 65 ml

.
Mix all the ingredients carfully, let stand for 1 hour, and mix again.
.
Stuff into casings or fry plain.
 RATING
Difficulty:
moderate - patience needed.
Time:
?
Precision:
measure ingredients.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#126 GRILLADES-GRIT M 13 May 91 1991
 GRILLADES AND GRITS
 BEEF PORK VEAL
Grillades (pronounced GREE-awds) consists of thin slices of meat (can be beef,
veal, or pork) browned then cooked in a stew. There are many versions
of them, from a more country-style (my recipe below) to quite sophisticated
versions (like served at Brennan's, New Orleans). If you have ever had
swiss steak then the flavor and cooking technique is similar. The
country-style version below is much more gravy-like, while in the finer
restaurants in the city, they tend to be richer and more tomato-based. Serve
on good, long-cooking (!!!!!) grits. (Instant grits will turn to concrete on
you). I also prefer using pork because I believe the result to be much more
flavorful.

 1 lb thinly sliced pork 500 g
(loin is good)
 ~1 cup flour ~125 g
 ~1/2 cup vegetable oil ~100 ml
 1 med-large onion,
chopped coarsely (about 1 cup or more)
 5 cloves garlic,
minced
 2 medium tomatoes,
chopped coarsely (about 1 cup or more)
 ~4 cups chicken or pork broth (or water) ~1 l
 1 Tbls Kitchen Bouquet or other darkening liquid 15 ml
(optional)
  salt
  freshly ground black pepper
  cayenne pepper (red pepper)
  Tabasco sauce (or other hot sauce)
  hot cooked grits
(long-cooking type, not instant or quick-cooking)

.
Chop onions and set aside. Do the same for the garlic and tomatoes,
setting each aside in a separate dish.
.
Take thinly sliced pork and if any pieces are significantly larger
than
 2x4 in 5x10 cm
, cut into smaller pieces. Lay the pieces out on a working
surface and sprinkle with salt, pepper, and cayenne pepper. Turn
pieces over and do the same to the other side.
.
In a shallow bowl, put about half the flour. If desired, mix in some
ground black pepper and cayenne pepper. Move the meat pieces to a
plate. Take meat pieces along with dish of flour to a work surface
next to or near your stovetop.
.
Take a cast iron dutch oven (preferably) and heat over medium to
medium-high heat. When hot, add about half vegetable oil. Take meat
pieces, dredge (lightly coat) in flour, and brown in the oil over
medium heat. You will not be able to do all of the meat at once, so
just brown several pieces at a time and remove to a plate as they are
done. Continue until all meat pieces have been browned and removed to
a plate. You may have to add some more oil as you go along. DO NOT
drain the meat pieces on paper toweling.
.
When all meat has been browned, add about
 1/4 cup 30 g
flour to the pan
drippings. If there is not enough oil to absorb the flour, add what is
necessary. Cook the flour slowly (medium heat should be fine) until it
begins to turn brown. (Note: You may stop browning the flour sooner if
you use Kitchen Bouquet or other browning sauce. Light brown will be
fine in this case.) Now add garlic and saute briefly until fragrant.
Immediately add onion. Continue stirring. This will become a big
glue-like mess, but that's OK. Cook for about 1-2 minutes, or
until onions begin to get tender. Now add tomatoes and saute for
another minute. Add broth or water, stirring well to mix vegetable
mixture with liquid. Return meat pieces (and any juices on plate) to
dutch oven with stew mixture. Add Kitchen bouquet, cayenne pepper as
desired (we add anywhere from 1 teaspoon to 1 tablespoon, depending on
how spicy we want the dish), and simmer uncovered for about 30-45
minutes, or until meat is tender and sauce has thickened. If
necessary, add water to keep from getting too thick. At the end of
cooking time, season with salt to taste.
.
In the meantime, cook the grits (they take about 20-30 minutes).
 To serve:
Put a glob of grits on your plate, pour grillades on top, add Tabasco sauce,
salt, pepper, and/or cayenne pepper as desired.

Non-country-style grillades: More sophisticated versions do not use a roux
(mixing and browing flour in the meat drippings). Instead, you would brown
the meat pieces, saute the garlic & onions, add tomatoes and saute until they
collapse. Add (approximately 1 1/2 cups) broth or stock (usually veal stock
is used) and thicken with some tomato paste. Add cayenne pepper, salt, &
black pepper (& Tabasco sauce) to taste. Simmer until meat is tender.
Oh, yeah....fancier versions use veal instead of pork or beef and also use
much less garlic. You can also play around with the spices (thyme, oregano,
mustard powder, cumin, or whatever you think you would like). Grillades are
also good on rice for dinner. We like them for brunches because we can cook
them up a day in advance and simple rewarm them and cook the grits in the
morning.
 RATING
Difficulty:
moderate.
Time:
1 1/2 hours.
Precision:
measure ingredients.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#126 FROSTING-WHITE V 13 May 91 1991
 WHITE FROSTING Bakery-style White Frosting
The frostings I have been seeing over the last 5 or so days seem to have one
item in common - butter. One negative point on using butter is it will not
produce pure white frosting, that is unless you use white butter which is a
little difficult to find. Also be sure to use clear vanilla so as not to
color the frosting.

The following recipe was given to me by a master cake decorator (37 years
experience) and I find that if I want sweet frosting, it is excellent.
PP.
Note, the recipe has been reduced from his bakery amounts, and can be reduced
more if you so desire. Also, note the use of water instead of milk. This is
so that any left over frosting can be stored without souring because of the
milk.

 5 lbs powdered sugar 2.5 kg
 3 1/2 lbs Sweetex 1.7 kg
(use Crisco if sweetex unavailable)
 12 oz Brite White 350 g
 1 pint water 450 ml
 1 Tbls salt
 2 tsp clear vanilla
 1/2 tsp almond flavor

.
Place all ingredients in a mixer using the wisk if you should have one
for your mixer. Mix at medium speed for at least 10 minutes. The
frosting should be completely over the top of the wisk while mixing, as
this does not allow any air to be incorporated into the frosting. When
finished, you should have an excellent frosting that is workable and
will give you professional results.

Sweetex is a product name. All it is, from what I have been told, is super
whipped vegetable shortening which makes it very light. Stores that deal in
cake decorating supplies (not just Wilton pans, tips, etc) may carry Sweetex
in smaller amounts that what we use. They would also carry Brite White. This
recipe is not going to be useful to everyone, but it points out a couple of
important points. If you want *WHITE* frosting, use only Crisco and/or white
butter and clear vanilla. White frosting also gives truer colors when using
food coloring.

Bright White is a substance that can be purchased at cake decorating supply
stores. It is used in place of the same amount of Sweetex (Crisco). Its main
function is to make a creamier, fluffier, less sickening sweet frosting.
 RATING
Difficulty:
easy.
Time:
15 mins.
Precision:
measure ingredients.

Bill Flick
[e-mail]


 REC.FOOD.RECIPES-#126 RED-EYE-GRAVY3 M 13 May 91 1991
 RED-EYE GRAVY
I have just seen some recipes that called for flour in red eye gravy. I have
never heard of any one making red eye gravy using flour. The way my family
makes it is as follows:

 ~1/3 cup sausage or ham drippings ~75 ml
(from
 ~1 lb ~1/2 kg )
 1 1/2 cups strong coffee 350 ml

.
After drippings have cooled down for a couple of minutes, carefully pour
coffee into the frying pan and bring to a rolling boil. Add a small amount of
salt and black pepper. All done!
.
Serve with grits, scrambled eggs and hot biscuits.
 RATING
Difficulty:
easy.
Time:
5 mins.
Precision:
no need to measure.

Debbie Bragg
[e-mail]
Rec.Food.Recipes Digest #127
Mon 20 May 1991

M:     Irish Stew (Desmond P. O'Donoghue)
Ol:    Ermine Icing (Elin C Upperco)
M:     Beef Stroganoff (james peterson)
V:     Baba Ghanouj (Mary Tabasko)
M:     Scotch Broth (J. LeBlanc, GE-Moorestown)
M:     Quick and Easy Stroganoff (Bonnie Howard)
M:     Chicken Kiev (Gerald I. Evenden)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#127 IRISH-STEW M 14 May 91 1991
 IRISH STEW
 BEEF
Well this is my mother's recipe for Irish Stew. The best stews are those that
are thrown together and therefore I am not giving accurate measures as they
don't matter anyway. I hope you can follow this recipe - I normally cook
without measurements and things work out ok.
 Serves 4
 1 1/2 lbs steak 700 g
(stewing or round)
 3 medium carrots
 3 medium parsnips
 1/2 cup pearl barley 200 g
  stock or soup mixture (beef or oxtail)
  salt
  pepper
  mixed herbs
 8 potatoes
(or more if you're hungry)
 Method
.
Boil some water (sufficient to cover the meat and have approximately
 1 inch 2.5 cm
left above) in a large saucepan.
.
Put in the chopped (large chunks) meat.
.
Lower heat to keep the stew simmering.
.
Put in the chopped/diced carrots and parsnips.
.
Add herbs, salt and pepper to taste.
.
Leave simmer for a while (say 20 mins).
.
Add the peeled whole potatoes and some stock/soup mixture or cornflour to
thicken,
.
Keep the mixture simmering and stir occasionally.
.
After about 1hr from start-time taste and check the potatoes.
.0
If it tastes ok then its done. Remember the best stews are left on for a long
time 1 1/2 hrs or more.
 RATING
Difficulty:
very easy.
Time:
1 hour or whenever it tastes edible.
Precision:
approximate measurements.

Desmond P. O'Donoghue
[e-mail]


 REC.FOOD.RECIPES-#127 FROSTING-ERMIN Ol 14 May 91 1991
 ERMINE ICING
This makes a wonderful frosting..it has the consistency of thick whipped cream
and it's not too sweet.
 Makes a generous amount for a two layer cake.
 5 Tbls flour
 1 cup milk 225 ml
 1/4 tsp salt
 1 cup butter,
softened
 1 cup sugar
 1 tsp vanilla

.
Combine flour, milk and salt in a pan with a wire whisk. cook over a
medium heat, whisking constantly, until mixture is thick and smooth.
Cool completely.
.
When cool, beat with a blender until smooth (it will have formed a
skin when it cooled, that's why you beat again).
.
In a separate bowl, beat butter, sugar and vanilla until smooth. Add
cooled, and beaten flour/milk mix and beat until thick and creamy.
 RATING
Difficulty:
easy.
Time:
15 mins. plus cooling time.
Precision:
measure ingredients.

Elin C Upperco
[e-mail]


 REC.FOOD.RECIPES-#127 STROGANOFF-2 M 15 May 91 1991
 BEEF STROGANOFF 1
 BEEF
I grew up with this, it was one of my favorite meals. I did not learn until
much later that this was *not* an authentic version, but it is very good....

 2 lbs round steak, 1 kg
(cut in
 3/4 inch 2 cm
cubes)
 1/3 cup flour 40 g
  olive or veg. oil
(for browning)
 1 1/2 cups chopped onions
 3 Tbls tomato paste
 3/4 cup water 165 ml
 1 cup sour cream 225 ml
 1 Tbls Worchestershire sauce
  salt and pepper

.
Cook onions in skillet over medium heat until slightly brown. Remove
and set aside.
.
Cover raw beef cubes with flour, stir until beef is coated. Brown beef
in skillet over medium heat. Add onions back in, add worchestershire,
tomato paste, water, salt and pepper. Stir, cover, and simmer over low
heat until meat is tender (aprox. 45 min.). Be sure there is enough
liquid, and more water if necessary. Sauce should be slightly
thickened from the flour and tomato paste.
.
Just before serving, remove from heat and stir in sour cream.
Serve over egg noodles.
 RATING
Difficulty:
easy.
Time:
1 hour.
Precision:
measure ingredients.

james peterson
[e-mail]


 REC.FOOD.RECIPES-#127 BABA-GHANOUJ V 15 May 91 1991
 BABA GHANOUJ
I got this recipe from my friend Monica Krueger. Thanks, Monica!

 1 eggplant
 (about
 1 1/4 lbs 500 g )
 1/4 cup olive oil 50 ml
 1 clove of garlic,
crushed
 1/2 cup lemon juice 100 ml
 1/4 cup tahini 50 ml
 2 Tbls minced parsley

.
Sprinkle the exposed meat with salt and let it drain for 30 minutes.
.
Cut the eggplant in half lengthwise and make several incisions in the
flesh.
.
Coat a baking pan with the olive oil and place the eggplant face-down
in the pan. Bake it in an oven preheated to
 400 200
for about 20-30
minutes, until tender.
.
Remove the eggplant and let it cool. Then scoop out the pulp and place
it in a food-processor or blender. Discard the skin.
.
Place the garlic in the blender with the eggplant and puree. Add
alternately the lemon juice and the tahini. Finally, blend in the
parsley. Season to taste with salt and pepper if desired.
.
Chill before serving. Sprinkle with paprika to add a bit of color, if
you like. Serve with raw vegetables and toasted pita triangles.
 RATING
Difficulty:
easy.
Time:
1 hour.
Precision:
measure ingredients.

Mary Tabasko
[e-mail]


 REC.FOOD.RECIPES-#127 SCOTCH-BROTH M 15 May 91 1991
 SCOTCH BROTH WITH CORIANDER Thick lamb soup
 LAMB
Funny you should ask for a recipe for scotch broth. I was just looking
through a recipe book (when I should have been working!) and saw a recipe for
scotch broth. (I was looking for a soup to make for dinner this weekend.) I
had never heard of it before. The book, by the way, is The Frog/Commissary
Cookbook. These are restaurants in Philadelphia owned by Steven Poses.

Let me know how it turns out. I've made a few things out of this book and
have been happy with them.
 Makes 4 quarts Makes 3 1/2 l
 1/2 oz dried imported mushrooms 15 g
(we use Japanese dried shiitake mushrooms)
 2 Tbls butter
 1 1/2 lbs boneless lamb shoulder 700 g
cut into
 1/2 inch 1 cm
cubes (about
 3 lbs 1350 g
with bone)
 1 onion,
chopped
 2 cups peeled, diced yellow turnips
 (1/4 inch (1-1.5 cm
dice)
 1 1/3 cups diced carrot
 (1/4inch (1-1.5 cm
dice)
 1/4 cup thinly sliced celery
 1 tsp dried thyme
 2 tsp minced garlic
 2/3 cup pearl barley 130 g
 2 1/2 quarts water 2.25 l
 5 tsp salt
 1 tsp pepper
 4 tsp ground coriander
 2 cups cream 450 ml
 2 Tbls minced fresh coriander or parsley
for garnish (optional)

.
Cover the dried mushrooms with warm water and let soak for 1/2 hour.
Drain off liquid. Chop the mushrooms, wash well, and set aside.
.
In a
 12 inch 30 cm
saucepan or soup pot, melt the butter. Add the lamb cubes
and brown on all sides. Remove to a plate. To the same pan, add and
brown the onions, turnips, carrots, celery, and thyme. Toward the end
of browning, add the garlic, barley, and lamb.
.
Stir in the water, salt, and pepper along with the ground coriander and
reserved mushrooms. Simmer, covered, for 1 hour and 20 minutes until
the barley is very tender.
.
Add the cream, heat just to boiling, and check the seasoning. If too
thick add milk to desired consistency. Serve garnished with the fresh
coriander or parsley (optional).
 RATING
Difficulty:
easy.
Time:
2 hours.
Precision:
measure ingredients.

Janine LeBlanc, GE-Moorestown
[e-mail]


 REC.FOOD.RECIPES-#127 STROGANOFF-3 M 16 May 91 1991
 BEEF STROGANOFF 2 Quick and easy beef Stroganoff
 BEEF
 1-2 hamburgers
 1 large onion
 2 cloves garlic
(minced)
 1 pk mushrooms
(fresh)
 1 can cream of chicken soup
 8 oz container sour cream 225 g

.
Brown meat and onion lightly, and add garlic.
.
Add mushrooms to meat, garlic, and onion.
.
Add soup and simmer.
.
Add sour cream just before serving. Do not let this mixture boil once
the sour cream has been added - otherwise you will ruin it.

Serve with either rice or noodles -- This recipe is very easy and quick.
By the time the rice is done in the rice cooker you will have the rest of it
done.
 RATING
Difficulty:
easy.
Time:
15 mins.
Precision:
approximate measurements.

Bonnie Howard
[e-mail]


 REC.FOOD.RECIPES-#127 CHICKEN-KIEV M 16 May 91 1991
 CHICKEN KIEV
 CHICKEN
Chicken Kievs are a fussy thing to make and I have been known to throw a
recalcitrant supreme across the kitchen. I always take quite a few deep
breaths and think calming thoughts before starting. Also keep children and
others who do not like offensive language out of the kitchen - perhaps the
house!

But, when you cut into one of these delectable creatures and the butter spurts
out it, suddenly it all becomes worth while!

While the basic recipe is available in a number of general cook books there
are a number of things they don't tell you. Basically, this is my procedure:

  chicken breast halves,
boned, skinned, defatted/sinued (the number depends on the number of people)
  salt
  pepper
- freshly ground
  scallions
- thinly sliced
 1 egg
- light beaten with (for a lot of Kievs use 2)
 1 Tbls milk 15 ml
(double if 2 eggs used)
  bread crumbs
  flour
  butter
- cold and cut into pieces about the size and shape of your little finger
 Preparation procedure for each breast
.
Between two 1 gal. heavy-duty freezer bags pound breast until quite
thin with an abalone mallet or other flat, heavy object. Careful,
do not break holes in the middle of the chicken. Work slow and
carefully!
.
When flattened, sprinkle with salt, pepper and about a tablespoon of
scallions. Place scallions near the center of the breast.
.
Place a finger of the butter in the middle of the breast and
CAREFULLY fold the chicken over the butter and roll up. Keep in mind
that you are trying to create a watertight package for the butter.

Variant: Place butter at one end of breast and roll-up breast over
the butter - folding the ends in during the process. Like a butcher
wrapping meat.
.
Coat the breast in the flour, dip in the egg mix and finally coat with
bread crumbs. This is part of the sealing process so make sure all the
little nooks and crannies are covered.
 Final cooking
.
Dependent upon size of deep fryer place 2 to 3 breasts in hot oil and
cook until slightly darker than a brown paper shopping bag.
.
Remove from fryer and cook for about 15 minutes in a
 350 180
oven.

.
Keep everything as cool as possible.
.
The pounding can be do at one time, storing the pieces between wax paper in
a fridge.
.
Rolled breasts can be store in fridge also and it is probably a good idea to
do this. I always do, but usually because I do them well ahead of cooking
time.
.
Total cooking time is a matter of experience. You want to thoroughly cook the
chicken but not have them in so long that you compromise the butter sealed
inside.
.
Use of freezer bags is my idea and is *greatly* superior to the traditional
flattening between sheets of wax paper.
.
Some people used flavored butter (like garlic) or other herbs instead of or
with the scallions.
 RATING
Difficulty:
needs experiance and patience.
Time:
See note #4.
Precision:
approximate measurements.

Gerald I. Evenden
[e-mail]
Rec.Food.Recipes Digest #128
Thu 23 May 1991

S:      BBQ Sauce (Steve Hammond)
Ml:     Braised Radishes with Raspberry Vinegar (Steve Hammond)
Cl:     Seven Layer Bars (Bonnie Howard)
Cl:     Seven Layer Bars (Anonymous NNTP Posting)
MVl:    Vegetarian Lasagna (Pete Brokaw)
Col:    Original Girl Scout Cookies (Pete Brokaw)
Col:    Olympic Cookies (Pete Brokaw)
Ll:     Better-than-Bailey's Irish Cream (Audrey F Bancroft)
Lol:    Bailey's Irish Cream (91babik)
A:      Mexican Appetizer (Pete Brokaw)
A:      Crab Rangoon (Dan Rittersdorf)
Col:    Gumdrop Fruitcake (David Herberg)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#128 BBQ-SAUCE-1 S 20 May 91 1991
 BARBECUE SAUCE
 BARBECUE
This is easily the best BBQ sauce I have ever tried. OK, so I'm not modest...

I originally got it from a friend who says it is a family secret. I have
modified it a little to make it spicier and a little thicker. I cut back on
the Ketchup and substituted the tomato paste. I also upped the tabasco and
added the cayenne pepper. I added the cocoa which gives it a different taste
as well. It is a good basic sauce that can be varied to suit the meat. As
it is, it is great on chicken.

 1 cup ketchup 225 ml
 6 oz can tomato paste 175 g can
 1.5 cup honey 335 g
 1.5 tsp olive oil
 2 tsp Tabasco
 1 tsp cayenne pepper
 1 Tbls Worcestershire sauce
 1 Tbls cocoa powder
 1 tsp juice of lemon
 1.5 Tbls Soy sauce
 .5 tsp fresh black pepper
 1.5 Tbls curry powder
 1 Tbls paprika
 2 cloves garlic,
crushed

.
Stir everything together and simmer for 20 minutes.

It may seem like a lot of work but it's worth it!
 RATING
Difficulty:
very easy.
Time:
30 mins.
Precision:
measure ingredients.

Steve Hammond
[e-mail]


 REC.FOOD.RECIPES-#128 RADISH-BRAISED Ol 20 May 91 1991
 BRAISED RADISHES WITH RASPBERRY VINEGAR
 Serves 4
 1 lb trimmed radishes, 450 g
rinsed and drained
 2 1/2 Tbls sugar
 1/3 cup raspberry vinegar (or red-wine vinegar) 75 ml
 1 Tbls unsalted butter 15 g
 1/2 tsp salt
 1 Tbls snipped fresh chives

.
In a skillet or saucepan just large enough to hold the radishes in one
layer, combine the sugar, vinegar, butter, salt, 1/2 cup water, and the
larger radishes. Bring the liquid to a boil, covered, and add the
smaller radishes. Simmer the radishes, covered, for 10 minutes.
.
Remove the lid and simmer the radishes for 5 to 10 minutes more, or
until they are just tender. Transfer the radishes with a slotted spoon
to a bowl and keep warm, covered.
.
Boil the braising liquid until it is reduced to about 1/4 cup, or is
the slightly thickened consistency of a glaze. Add the radishes and
salt and pepper to taste, and swirl the skillet to coat the radishes
thoroughly with the glaze.
.
Spinkle the radishes with the chives.
 RATING
Difficulty:
easy.
Time:
45 mins.
Precision:
approximate measurements.

Steve Hammond
[e-mail]


 REC.FOOD.RECIPES-#128 7-LAYER-BARS-1 Cl 16 May 91 1991
 SEVERN LAYER BARS

 1-1.5 cups crushed graham crackers
 .5 cup margarine,
melted
 12 oz packet choc. chips 350 g
 1 cup pecans or walnuts
 1 cup coconut
 6 oz packet peanut butter chips 175 g
 1 can Eagle Brand Milk or equivalent
(I use Meadow Gold)

.
Combine the crackers and margarine in bottom of a
 9x13 in. 23x33 cm.
pan.
.
Then distribute the choc. chips, pecans, coconut and peanut butter
chips on top of this.
.
I pour the Eagle brand over all of mixture trying to cover it all.
.
If you like, you can add butterscotch chips, use almonds, maybe even some
caramels.
.
Bake at
 350 180
until done.
 RATING
Difficulty:
very easy.
Time:
35-40 mins.
Precision:
measure ingredients.

Bonnie Howard
[e-mail]


 REC.FOOD.RECIPES-#128 7-LAYER-BARS-2 Cl 18 May 91 1991
 SEVERN LAYER BARS
Here is a recipe for seven layer bars (aka Hello Dolly Bars). I'm guessing on
the nuts, because when I copied the recipe, I left them off.

 1/2 cup margarine 100 g
 1 1/2 cups graham cracker crumbs
 14 oz can condensed milk 400 g
 6 oz chocolate chips 175 g
 6 oz butterscotch chips 175 g
 1 1/2 cups coconut
 1 cup walnuts or pecans

.
Melt butter in
 13x9 in. 33x23 cm.
pan.
.
Sprinkle crumbs over butter.
.
Mix chips, nuts, and coconut, and spread over crumbs.
.
Pour condensed milk over all.
.
Bake at
 350 180
for 25-30 minutes.
 RATING
Difficulty:
very easy.
Time:
35-40 mins.
Precision:
measure ingredients.

Anonymous NNTP Posting
[e-mail]


 REC.FOOD.RECIPES-#128 LASAGNE-6 MVl 17 May 91 1991
 VEGETARIAN LASAGNA
 ITALIAN
This recipe was printed in a local newspaper and was originally published as
part of a 20th anniversary fund raising cook book for an elementary school.
The cookbook is available (thru June 7) for $5.50 + $1.25 s&h: Shimek PTO,
Attention: Patti Sunstrum, 1400 Grissel Place, Iowa City, IA 52240.
 Serves 16-20
 2x16 oz packages lasagna noodles 2x450 g
 2 onions,
chopped
 2 green peppers,
chopped
 4 cups broccoli,
chopped
 4 cups cauliflower (1 head),
chopped
 32 oz low-fat cottage cheese 900 g
 4 cups Mozzarella cheese,
grated
 32 oz can tomato sauce 900 g
 32 oz can tomato juice 900 g
 2 Tbls cooking oil 30 ml
 1 clove garlic,
minced
 Seasonings
  basil
  oregano
  rosemary
or
  Italian spice mix

.
Spread 2 Tbls. oil in bottom of extra large baking pan (or use 2
 9x13 in. 23x33 cm.
pans).
.
Layer one package UNCOOKED noodles on bottom of pan, or pans,
overlapping
 1/2 inch 1 cm .
.
Top noodles with half of the onions, peppers, broccoli, and cauliflower.
.
Cover vegetables with 1 carton of the cottage cheese. Top cottage
cheese with 1 1/2 - 2 cups of the Mozzarella. Pour 1 can of tomato
sauce over Mozzarella. Lightly sprinkle with minced garlic and
seasonings.
.
Repeat layers, beginning with noodles.
.
Pour tomato juice over completed layers, taking care to fill the pan
no more than
 1/2 inch 1 cm
from the top, to prevent boiling over.
.
Bake for 50-60 minutes at
 350 180 .
.
Let cool for 10 minutes and serve with Parmesan cheese, if desired.
 RATING
Difficulty:
easy.
Time:
1 1/4 hours.
Precision:
measure ingredients.

Pete Brokaw
[e-mail]


 REC.FOOD.RECIPES-#128 COOKIES-SCOUT Col 17 May 91 1991
 ORIGINAL GIRL SCOUT COOKIES
This recipe was printed in a local newspaper and was originally published as
part of a 20th anniversary fund raising cook book for an elementary school.
The cookbook is available (thru June 7) for $5.50 + $1.25 s&h: Shimek PTO,
Attention: Patti Sunstrum, 1400 Grissel Place, Iowa City, IA 52240.

 1 cup butter 225 g
 1 cup sugar 225 g
 2 eggs,
well beaten
 2 Tbls milk
 1 tsp vanilla
 2 cups flour 125 g
 2 tsp baking powder
 1/2 tsp salt

.
Cream butter and sugar. Add eggs, milk, vanilla and flour, which has
been sifted with baking powder and salt; mix well.
.
Chill about one hour.
.
Drop batter by spoonful on ungreased baking sheets, and flatten with
back of spoon or bottom of a floured drinking glass.
.
Bake at
 425 220
for 8-10 minutes.
.
Sprinkle baked cookies with sugar immediately after removing from oven.
 RATING
Difficulty:
easy.
Time:
1 1/2 hours.
Precision:
measure ingredients.

Pete Brokaw
[e-mail]


 REC.FOOD.RECIPES-#128 COOKIES-OLYMPI Col 17 May 91 1991
 OLYMPIC COOKIES aka Monster Cookies
This recipe was printed in a local newspaper and was originally published as
part of a 20th anniversary fund raising cook book for an elementary school.
The cookbook is available (thru June 7) for $5.50 + $1.25 s&h: Shimek PTO,
Attention: Patti Sunstrum, 1400 Grissel Place, Iowa City, IA 52240.
 Makes about 4 dozen
 1 cup butter or margarine 225 g
 1 1/2 cup brown sugar, 335 g
firmly packed
 1 egg
 1 1/4 tsp vanilla
 2 1/2 cups oats, 210 g
uncooked
 1 cup flour 225 g
 1 tsp baking soda
 1/2 tsp salt
 1 cup M&Ms plain chocolate candies
 1/2 cup raisins 75 g
 3/4 cup chopped nuts 75 g
 1/4 cup coconut
(optional)

.
Beat together butter and sugar until light and fluffy; blend in egg and
vanilla. Add combined oats, flour, soda, and salt; mix well. Stir in
remaining ingredients.
.
Drop dough by rounded teaspoonfuls onto ungreased cookie sheets about
 3 in. 7.5 cm
apart. Press 2 to 3 additional candies into each cookie, if
desired.
.
Bake at
 350 180
for 8-10 minutes, or until golden brown.
.
Cool on cookie sheets about 3 minutes; remove cookies to wire rack to
cool thoroughly.

 2 1/2 inch 6 cm
cookies - 97 calories each.
 RATING
Difficulty:
easy.
Time:
30 mins.
Precision:
measure ingredients.

Pete Brokaw
[e-mail]


 REC.FOOD.RECIPES-#128 IRISH-CREAM-1 Ll 17 May 91 1991
 BETTER-THAN-BAILEY'S IRISH CREAM

 2-3 Tbls boiling water 30-50 ml
 1 Tbls instant coffee
 1 can sweetened condensed milk
 1/3 - 1/2 pt whiskey 150-200 ml
(to taste)
 1 small carton heavy cream

.
Mix.

I've also heard that you can substitute rum or vodka, and I've toyed with the
idea of some kind of chocolate flavor rather than coffee.
 RATING
Difficulty:
very easy.
Time:
10 mins.
Precision:
measure ingredients.

Audrey F Bancroft
<[e-mail]>


 REC.FOOD.RECIPES-#128 IRISH-CREAM-2 Lol 17 May 91 1991
 BAILEY'S IRISH CREAM

 1 cup whiskey 225 ml
 1 can Eagle brand condensed milk
 3 eggs
 1 Tbls Hershey's
 1 Tbls vanilla

.
Blend and refrigerate.
 RATING
Difficulty:
very easy.
Time:
10 mins.
Precision:
measure ingredients.

[e-mail]


 REC.FOOD.RECIPES-#128 APPETIZER-MEX A 17 May 91 1991
 MEXICAN APPETIZER
 MEXICAN BEEF
This recipe was printed in a local newspaper and was originally published as
part of a 20th anniversary fund raising cook book for an elementary school.
The cookbook is available (thru June 7) for $5.50 + $1.25 s&h: Shimek PTO,
Attention: Patti Sunstrum, 1400 Grissel Place, Iowa City, IA 52240.

 8 oz package cream cheese, 225 g
softened
 1/2 jar thick and chunky picante sauce
 1/2 jar dried beef,
chopped
 8-10 flour tortilla shells
 1 cup cheese,
grated
  paprika

.
Mix cream cheese, picante sauce and dried beef until creamy. (You may
chop the dried beef in a food processor, then add the other two
ingredients and mix).
.
Place one tortilla shell on serving dish and spread with a layer of the
mixture. Repeat this process until you have a stack of 8-10 tortilla
shells with cream cheese layers between.
.
Cover with plastic wrap and refrigerate overnight.
.
Cut into wedges to serve. Sprinkle with grated cheese and paprika.
If desired, serve with sour cream, guacamole, or extra picante sauce on
the side.

The grated cheese can also be added to the cream cheese mixture rather than
sprinkled on top.
 RATING
Difficulty:
easy.
Time:
20 mins. + refrigeration time.
Precision:
measure ingredients.

Pete Brokaw
[e-mail]


 REC.FOOD.RECIPES-#128 CRAB-RANGOON2 A 17 May 91 1991
 CRAB RANGOON
 FISH THAIWANESE
From: [e-mail] (Beth Lamon) - 20-Oct-90
 Makes 48 appetizers
 1-2 8 oz packs Neufchatel cheese, (or cream cheese) 1-2 200 g
softened - amount based on how cheesy you want them
 6 oz crab meat, 175 g
drained and flaked
 2 green onions
including tops, thinly sliced
 1 clove garlic,
minced
 2 tsp Worcestershire sauce
 1/2 tsp lite soy sauce
 1 pkg won ton skins
(48 count)
  vegetable spray coating

.
In medium bowl, combine all ingredients except won ton skins and spray
coating; mix until well blended.
.
Place 1 teaspoon filling in center of each won ton skin. Moisten edges
with water; fold in half to form triangle, pressing edges to seal.
Pull bottom corners down and overlap slightly; moisten one corner and
press to seal. (To prevent won ton skins from drying out, prepare one
or two rangoon at a time).
.
Lightly spray baking sheet with vegetable coating. Arrange rangoon on
sheet and lightly spray to coat.
.
Bake in
 425 220
oven for 12-15 minutes, or until golden brown.
.
Serve hot with sweet-sour sauce or mustard sauce.

Rangoon can also be fried in oil - the person from whom I got the recipes said
they taste better fried.
 Comments from a Thai restaurant owner
I have never made this, because it didn't have the Curry flavor I was looking
for at the time. I eventually asked the owner of the restaurant what was in
there, and he obliged!!!

The Crab Rangoon I am accustomed to is a yellow, cheesy filling with shredded
crab meat wrapped in a won-ton wrapper and deep fried. He gave me a
description, but no recipe:
.
Melt Creme Cheese and Danish Havarti (He said: Some imported Danish
Cheese) over low heat till creamy. Add some curry powder (I suspect
they used paste at the Thai restaurant) until the cheese has a definite
curry flavor. Add the crabmeat and let cool slightly.
.
Take a won-ton wrapper in your palm, forming a bowl. Put a glob of
cheese mixture on the wrapper (not too much, but don't skimp) and
gather the corners to make a little bag. I call this the Crab Bomb.
Now (very important!) refridgerate the bombs until the chese is solid.
.
Heat your oil to the usual temperature for frying won-tons (I can't
remember what is normally used -- he mentioned *low heat*, but if
that's compared to the 700 degrees Farenheit they usually use...)
Fry the bombs until golden and serve with a fruity sweet and sour sauce.
 RATING
Difficulty:
moderate.
Time:
45 mins.
Precision:
measure ingredients.

Dan Rittersdorf
[e-mail]


 REC.FOOD.RECIPES-#128 GUMDROP-CAKE-2 Col 17 May 91 1991
 GUMDROP FRUITCAKE
 Makes 3 small loaf cakes
 4 cups all-purpose flour 500 g
 1 tsp cinnamon
 1/4 tsp ground cloves
 1/4 tsp nutmeg
 1 1/4 tsp baking soda
 1/4 tsp salt
 15 oz golden raisins 400 g
 1-2 lbs gumdrops 400-800 g
(not grape or licorice)
 1/2 lb butter or margarine 200 g
 1 cup pecans, 150 g
coarsely chopped
 2 cup sugar 200 g
 2 eggs,
well beaten
 1 1/2 cups applesauce 325 ml
 1 tsp vanilla

.
Sift flour with the cinnamon, cloves, nutmeg, soda, and salt. Coat the
raisins with some of the flour mixture. Put some of the flour mixture
on a board and coat the gumdrops with it. Working on the floured board,
cut the gumdrops into small pieces (the flour keeps them from sticking
to each other).
.
Melt 1 tablespoon of the butter in a small saucepan. Saute the pecans
in the butter until they are golden brown and crisp. Cool, then coat in
some of the flour mixture.
.
Cream the remaining butter and sugar together until well blended and
fluffy. Combine the eggs, applesauce, and vanilla.
.
Add applesauce mixture and flour mixture alternately to the creamed
butter and sugar. Stir in raisins, gumdrops (including any flour from
the cutting board), and nuts.
.
Have ready three
 7 3/8 x 3 5/8 x 2 1/4 inch 18 x 9 x 6 cm
loaf pans, which have been
greased and then lined with greased brown paper. Pour the thick batter
into these.
.
Bake in a
 300 150
oven about 2 hours, or until a toothpick inserted
comes out clean and the cakes are golden brown.
 RATING
Difficulty:
moderate.
Time:
2 1/2 hours.
Precision:
measure ingredients.

David Herberg
[e-mail]
Rec.Food.Recipes Digest #129
Mon 27 May 1991

M:    Chinese Baked Shark (Michael Mealing)
Col:  Almira's Fruitcake (jj, like it or not)
OV:   Simple Dahl (Shankar Bhattacharyya)
OV:   Mussoor Dahl (Shankar Bhattacharyya)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#129 SHARK-CHINESE M 20 May 91 1991
 CHINESE BAKED SHARK
 FISH CHINESE
My father does alot of off shore deep sea fishing and usually has alot of
small sharks in the freezer that usually get dumped on me since I've found
some rather creative things to do with good shark steaks (besides stir fry).

I don't know if chinese food is baked usually but this tastes good anyway

 2-4 shark steaks
(the younger the shark the better)
  white cooking wine
  onion
  green pepper
  mushrooms
(the more the better, but that's just me)
  Hoisin sauce
(or whichever chinese sauce you prefer)
  various spices

.
Make sure the steaks are fresh (frozen shark can be used as a retread
rubber). Marinate them in a few spices and 3-4 tablespoons of wine per
steak for about 2 hours.
.
Saute your veggies with some butter and wine and add the chinese sauce.
Bring to a simmer and add about a cup of wine and then turn the heat
down to low.
.
Now, butter the bottom of your baking dish, add some fresh veggies to
the bottom of the dish if you want (I make a different variation of
this each time I cook it). Put the steaks in and then pour the sauce on
top. Bake at
 350 180
for about 20 minutes or until they're white
throughout. Don't overcook because the can get rubbery.

I usually serve them with some stir fry vegetables and rice. You can also
make it an Italian dish by substituting tomato sauce for the hoisin sauce.
 RATING
Difficulty:
easy.
Time:
45 mins. + 2 hours marinading.
Precision:
no need to measure.

Michael Mealling
[e-mail]


 REC.FOOD.RECIPES-#129 FRUIT-CAKE-3 Col 21 May 91 1991
 ALMIRA'S FRUITCAKE
Almira is my mother, but although this is much modified from hers we don't
compete, we just eat each other's.
 Servings: Many! About 12 lbs. Servings: Many! About 5 1/2 kg
 Dry:
 3 cups flour
(all-purpose, or unbleached. No bread flour, no cake flour)
 1 tsp baking powder
 1 tsp baking soda
 \)12 tsp salt
 1 tsp ground cinnamon
 1 tsp ground cloves
 1 tsp ground allspice
 Fruit:
 2 \)12 cups chopped walnuts 300 g
(give or take)
 1 \)12 lb chopped pitted dates 700 g
(give or take)
 1 \)12 lb halved glace cherries 700 g
(give or take)
 1 \)12 lb fruit cake mix 700 g
(candied fruit) (give or take)
 Other:
 3 cups cold water 675 ml
 8 oz butter 225 g
 2 cups sugar 450 g
 3 lb raisins 1350 g
(dark and/or golden)
 1 lb chopped dried apricots 450 g
 3 large eggs
 \)14 cup decent brandy or dark rum 55 ml

.
Sift dry ingredients together. Reserve half.
.
Use \)12 of the dry ingredients to keep dates and candied fruit from
sticking together after chopping. A food processor makes chopping the
fruit much easier, but make sure you use the flour to keep things from
sticking. In general, hand-chopping is more work, but is much more
reliable.
.
Beat eggs very lightly, just until uniform.
.
In a large kettle (10 quart minimum), combine sugar, raisins, apricots,
and cold water. Heat until mixture steams, *** do not boil ***.
Cook for 10 minutes without boiling, then add butter and stir until mixed.
.
Cool until lukewarm. Add eggs, mix.
.
Add fruits and dry ingredients in alternating parts. The mixture will
be agonizingly stiff. Add brandy and mix. It will still be just as
stiff, but the smell will be much in the spirits... ;-)
.
Fill greased pans 2/3 full (12-14
 1 lb 450 g
fruit cake pans). Bake at
 275 140 .
Cake is done when a toothpick inserted in the center pulls out clean,
roughly 2 - 2 \)12 hours. Cool for 10 minutes in the pans, then remove
and finish cooling on racks. As odd as it sounds, SLOW baking is right,
you don't want to caramelize the outside of the cake very much, if any.
.
Wrap fruitcake in foil, refrigerate. Will keep for several months.
May be sprinkled with rum or brandy if desired.

.
Our last few batches used more fruitcake mix and less cherries due to
supplies in-house. Suit yourself, try to keep the *sum* more or less
constant.
.
Depending on the state of the raisins and apricots, you may or may not
have to add a BIT of water to make the dough wet-cement-like rather than
granite-like, but it's supposed to be stiff.
.
You should plump the raisins and dried fruit longer, rather than shorter,
if possible. That's how you avoid chewy fruit. If the raisins are
really dry, add JUST enough water so that they are almost covered.
.
After spooning dough into pan, if you push down the raisins, apricots
and dates, you will get no chewy parts.
 Possible changes to taste:
Endless. We sometimes use candied citron, or candied pineapple as well (well
chopped!) You can use rum to soak the cakes afterwards, or not. Adding the
brandy before cooking dissolves fruit flavors into the dough, this is key to
a good tasting (rather than bland/sweet) cake. You can use other dried fruits
as well as apricots. Figs don't work, though, in our experience, so you're
warned. Rum before cooking is a different flavor than brandy, we like either.
If you add both, it's probably too much liquid, but you'll just have to bake
longer in that case.
 RATING
Difficulty:
moderate.
Time:
1 hour + 2 - 2 \)12 hours cooking time.
Precision:
Very little

[e-mail]


 REC.FOOD.RECIPES-#129 DAHL-SIMPLE OV 21 May 91 1991
 SIMPLE DAHL
 INDIAN
If one uses vegetable oil, the recipe is vegan. Ghee is better to my palate,
in which case, the recipes are lacto-vegetarian.

A fair number of dahl recipes have been posted here in the last couple of
months. Many have been a bit more elaborate than the dahls that Indians cook
every day. While a fancy dahl is delightful from time to time, I prefer the
simpler ones most of the time.

This is an utterly simple dish. It works, or it does not. There is nothing to
hide behind, nothing to salvage. And it is possible that a preference for a
simple dish is acquired.

  lentils
  ghee
  spices
  salt

.
Boil the lentils until they are cooked through.
.
Heat a little ghee in a wok. Stir fry the spices for a few seconds, to
produce what we call the tarka or phoron. Expect some spitting and
foaming during this step.
.
Pour the boiled lentils in, salt to taste, remove from heat.

This uses a spice called kalonji, often referred to as black jeera or
black cumin. This looks like small chips of obsidian. It does not look
remotely like cumin, nor does it taste like cumin. Labels may be ambiguous,
since I have also seen dark cumin seeds labelled as black cumin. Stay
conscious of this. If someone knows a proper English name for kalonji,
please let me know.
 RATING
Difficulty:
very easy.
Time:
Total real hands-on time required is 5-10 minutes.
Precision:
no need to measure.

Shankar Bhattacharyya
[e-mail],
[e-mail]


 REC.FOOD.RECIPES-#129 DAHL-MUSSOOR OV 21 May 91 1991
 MUSSOOR DAHL Simple dahl using red lentils
 INDIAN
If one uses vegetable oil, the recipe is vegan. Ghee is better to my palate,
in which case, the recipes are lacto-vegetarian.

 1 cup red lentils
 2 - 2.5 cups water 450-550 ml
(depends on desired texture)
 1 0r 2 serrano peppers
 \)14 tsp turmeric
(maximum)
 1/8 tsp kalonji
 ~1 tsp ghee
(can use oil or clarified butter)
  salt to taste

.
Wash the lentils. Add the water, bring to a gentle boil. Some scum will
develop, from lentil dust, and surfactants in the lentils. Skim it off.
.
Add the turmeric powder. (Doing this before the scum is removed causes
the turmeric to float up with the scum, and it is then lost. If you do
not skim the scum off you will have problems with the mixture boiling
over). Do not postpone adding the turmeric too long. Undercooked turmeric
is not nice.
.
Pierce the sides of the peppers (or slit them), and drop them in. Boil
gently, almost covered, till the lentils are comletely cooked. If
necessary, add some water along the way. The end product should be
fairly fluid.
.
Remove the peppers, homogenize the mixture with a hand mixer, drop the
peppers back in.
 Make the tarka:
.
Heat the ghee, preferably in a wok, which makes it easy to deal with the
very small quantity of oil. Add the kalonji.
.
As soon as it stops sizzling, add the cooked lentils rapidly. You may
want to let the oil cool briefly, so that splattering is avoided.

--- SEE CAUTION BELOW. THERE ARE RISKS FOR THE CARELESS. ---
.
Salt to taste (0.5 to 1 tsp), mix, simmer briefly, serve.
 Variation:
.B Materials:
As before, except:
.IP skip the kalonji
.IP use somewhat more ghee
add:
.IP 1/8 - \)14 tsp cumin seeds
.IP a modest handful chopped onions
.B Procedure:
The only difference is in the tarka. Cook the lentils as before.
.B Prepare the tarka as follows:
.
Heat the oil. Add the cumin seeds. Stir-fry for a few seconds. Add the
chopped onions, and sautee.
.
Pour in the cooked lentils. Salt to taste. Serve.
.IP CAUTION: ADDING THE LENTILS TO HOT OIL MAY CAUSE SPLATTERING.

If you are not experienced at this, allow the oil to cool first. Also,
against the intuition, there will be more splattering if you get too gentle
about pouring the lentils into the oil. If you add the cooked lentils rapidly,
the oil gets swamped quickly by the lentils, and splattering is avoided, even
if it is hot. At the same time, rapid addition of hot fluid involves some risk
of splashing it around.

The safest way to deal with this is to let the oil cool down, then pour it
into the cooked lentils (instead of the other way around), and then use some
of the lentils to rinse the rest of the tarka into the main container. Respect
hot oil.
 Accompaniments:
The first implementation, in particular, is one of the most common ways in
which red lentils are made in Bengal, where I'm from. It is usually served
with rice, a wedge of lime, and fried potatoes. Mix the dahl with the rice and
potatoes, squeeze the lime over it and eat.

If you want to serve this with bread, use less water, so as to get a thicker
consistency.

By some small margin, I prefer the first implementation with rice, the second
with breads. Chappatis in particular.
 Fried potatoes:
Cut potatoes into
 0.5 - 0.75 inch 1.5 cm
cubes. Optionally, parboil the potatoes and
drain. Sprinkle with salt and turmeric. Fry over medium to high heat.

I have a strong preference for the parboiled version, but lack the technique
to do it consistently.
 RATING
Difficulty:
easy.
Time:
?
Precision:
measure ingredients.

Shankar Bhattacharyya
[e-mail],
[e-mail]
Rec.Food.Recipes Digest #130
Thu 30 May 1991

Col:   New Orleans' Chocolate Cake (thompson)
Col:   Almond Bars (Deb Summa)
SLV:   Bean Salad (warren)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#130 CHOC-CAKE-6 Col 22 May 91 1991
 NEW ORLEANS' CHOCOLATE CAKE
I received this recipe from a friend, while it is not *real* exotic it is very
good. The cinnamon gives it an interesting flavor.

 2 cups flour 250 g
 2 cups sugar 420 g
 1 dash salt
 1 tsp soda
 1/2 cup butter 100 g
 4 Tbls cocoa
 1/2 cup oil 110 ml
 1 cup water 225 ml
 3 eggs
 1/2 cup buttermilk 110 ml
 1 tsp cinnamon
 1 tsp vanilla
 Icing:
 1/2 cup butter 100 g
 4 Tbls cocoa
 6 Tbls buttermilk
 1 lb powder sugar 420 g
 1/2 tsp vanilla

.
Mix flour, sugar, salt and soda and set aside.
.
Bring butter, cocoa, oil and water to a boil, take off heat and add the
eggs - 1 at a time, beating after each.
.
Then add buttermilk, cinnamon and vanilla.
.
Add this to the flour mixture and stir.
.
Pour into a greased and floured half sheet cake pan. Bake for 25 minutes
in a
 350 180
oven.
 Icing:
.
10 minutes before cake is done, bring to boil the butter, cocoa and
buttermilk. Take off heat and add the powder sugar and vanilla.
.
Pour over hot cake and refrigerate.
 RATING
Difficulty:
moderate.
Time:
1 hour + refrigerating.
Precision:
measure ingredients.

[e-mail]


 REC.FOOD.RECIPES-#130 ALMOND-BARS-1 Col 22 May 91 1991
 ALMOND BARS
[e-mail] (Sharon Wright (xxxx)) writes:
.RS
Does anyone have a recipe for almond bars? They were moist and chewy and
didn't have any chunks in them, so the almond must be flavoring, not actual
almonds. These were really good but so plain they're hard to describe.
.RE
It's almond paste, which is ground up almonds and sugar. You can find it in
small packages or tins in the baking aisle in the supermarket. It's popular
among Dutch folks - if you find a Dutch store (like in the Grand Rapids, MI
area) you can even buy it in huge 7lb cans.

Here's a yummy recipe I got from my (Dutch) mother-in-law:

 1 cup butter 225 g
 1.25-1.5 cups almond paste 275-325 g
 1.75 cups sugar 260 g
 2 eggs
 .5 tsp salt
 2 cups flour 250 g
 .5 cup sliced almonds 75 g

.
Cream together butter and almond paste.
.
Beat in eggs and sugar until smooth.
.
Stir in flour and salt (you may want to sift them together beforehand, but
it works ok without).
.
Pour into prepared
 9x13 inch 23x33 cm
pan - dough will be thick, make sure to pat it
into the corners. Sprinkle with sliced almonds, pat lightly to press into
surface. Bake,
 300 150
degrees for 40 minutes, or until edges are golden brown.
.
Cool, then slice into bars. Store refrigerated. Freeze extremely well.
 RATING
Difficulty:
easy.
Time:
1 hour.
Precision:
measure ingredients.

Deb Summa
[e-mail]


 REC.FOOD.RECIPES-#130 BEAN-SALAD SLV 22 May 91 1991
 BEAN SALAD
 NOBAKE

 1 cup green beans
 1 cup wax beans
 1 cup kidney beans
 1/2 cup celery, chopped
 1/2 cup green pepper
(chopped)
 1/2 cup oil 110 ml
 1/2 cup vinegar 110 ml
 3/4 cup sugar 175 g
  salt and pepper
to taste

I haven't made this, but it looks like the standard recipe. (The beans
would be canned or cooked then drained) I've also seen chickpeas in
this salad.
 RATING
Difficulty:
very easy.
Time:
10 mins.
Precision:
approximate measurements.

[e-mail]
Rec.Food.Recipes Digest #131
Fri 31 May 1991

BCol: Banana Bread (Bonnie Howard)
BCol: Easy Banana Bread (jbeckley)
BCol: Banana Bread (Anaar Kanji)
BCl:  Banana Nut Bread (Pauline M Muggli)
B:    Lemon Rice (Satish Chittamuru)
B:    Tamarind Rice (Satish Chittamuru)
B:    Vegetable Pullao (Satish Chittamuru)
Ol:   Raitha (Satish Chittamuru)
B:    Tomato Rice (Satish Chittamuru)
B:    Fried Rice (Satish Chittamuru)
B:    Vinegar Fried Rice (Satish Chittamuru)
B:    Pongal (Satish Chittamuru)
Ool:  Peanut Chutney (Satish Chittamuru)
M:    Chicken Cutlets (Satish Chittamuru)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#131 BANANA-BREAD-2 BCol 30 May 91 1991
 BANANA BREAD

 2 cups flour 250 g
 1/2 cup butter or margarine 100 g
 1 1/3 cups sugar 280 g
 1/2 cup buttermilk 110 ml
(This is important)
 1 cup bananas
(Mashed)
 2 eggs
 1 tsp baking powder
 1 tsp baking soda
 1 tsp vanilla
 1/2 cup nuts
(Optional)
  salt
(I don't use very much - 1/2 tsp)

.
Cream butter and sugar then add eggs, buttermilk, add flour with baking
powder, baking soda and salt.
.
Add rest of ingredients - I have thrown the whole mess together and it
still comes out good.
.
Bake
 375 190
for approx. 50min.

This is probably one of the best quick breads that I have ever made. I also
have used apples for the bananas and it is good that way. It's just a good
basic quick bread recipe.

I can't remember if this makes two loaves or one. I usually use the little
bread pans and it makes several of those.

It freezes very well.
 RATING
Difficulty:
easy.
Time:
1 hour.
Precision:
approximate measurements.

Bonnie Howard
[e-mail]


 REC.FOOD.RECIPES-#131 BANANA-BREAD-3 BCol 30 May 91 1991
 EASY BANANA BREAD
Here's an easy banana bread recipe that even I can make correctly.

 1 3/4 cups flour 200 g
 2/3 cup sugar 140 g
 1 tsp baking powder
 1/2 tsp salt
 1/4 tsp baking soda
 1/2 cup shortening
 1 cup mashed bananas
(this is about 2-3 bananas)
 2 eggs

.
Preheat oven to
 350 180 .
.
Grease and flour a
 9x5 inch 23x12.5 cm
loaf pan.
.
Mix first 5 ingredients in a large bowl. Blend until the mixture looks
like coarse crumbs.
.
Use a fork to stir in bananas and eggs.
.
Spread into pan. Bake for 55 minutes to an hour, or until a knife in the
center comes out clean.
.
Cool for about 10 minutes, and remove from the pan.

The amount of bananas is up to you, it depends how banana-y you want the bread
to be. Personally, I like it very banana-y and put in 3 *large* bananas.
It's also easiest to get very ripe bananas, like black ones that just mush
when you touch them.
 RATING
Difficulty:
easy.
Time:
1 1/2 hours.
Precision:
measure ingredients.

[e-mail]


 REC.FOOD.RECIPES-#131 BANANA-BREAD-4 BCol 29 May 91 1991
 BANANA BREAD
Here's a great Banana Bread recipe that I have used successfully for years.

 4 oz margarine or butter 100 g
 1 1/4 cups brown or white sugar 260 g
 2 eggs
 2 cups flour 250 g
 1 1/2 tsp baking powder
 1/2 tsp baking soda
 3 bananas
(mashed)
 2-3 Tbls sour cream
 1 cup pecan or walnuts 100 g
 a few more nuts
to decorate

.
Heat oven to
 300 150 .
.
Grease either a large loaf tin or an
 8x11 inch 20x28 cm
baking tin.
.
Beat margarine and sugar till fluffy white.
.
Beat in the eggs.
.
Mix flour, baking powder and baking soda together. Add to the above mixture.
.
Add bananas and sour cream. Blend in gently.
.
Fold in the nuts.
.
Pour into the baking tin and bake for 60-70 mins.
.
Let the loaf cool well before slicing. Don't forget to decorate with some
nuts.

I have tried mixing different nuts or use one kind alone. My favorites are the
above and cashew nuts, used on their own or mixed.
 RATING
Difficulty:
easy.
Time:
1 1/2 hours.
Precision:
measure ingredients.

Anaar Kanji
[e-mail]


 REC.FOOD.RECIPES-#131 BANANA-BREAD-5 BCo 30 May 91 1991
 BANANA NUT BREAD
 makes one loaf
 3 ripe bananas
(ones with the brown dots) if they are the *real* small bananas, use 4
 2 eggs
lightly beaten
 3/4 cup sugar 150 g
 2 cups flour 250 g
 1 tsp baking soda
 2 tsp pumpkin pie spice

or
 2 tsp cinnamon
(optional - I usually add more than 2 tsp.)
 1/2 cup nuts
(optional)

.
Mash bananas and add eggs and sugar.
.
Mix dry ingredients together in another bowl (including spices, if used).
.
Add dry ingredients to banana mixture. If using nuts, add now.
.
Pour into a greased loaf pan and bake at
 350 180
for one hour.

This is very easy to make, and I get compliments every time I make it.
It is a good recipe to start out young bakers on. Good served warm, also good
served cold. I also like it because it contains no oil like some of the
vegetable breads.
 RATING
Difficulty:
easy.
Time:
1 hour 20 mins.
Precision:
measure ingredients.

Pauline M Muggli
<[e-mail]>


 REC.FOOD.RECIPES-#131 RICE-LEMON B 22 May 91 1991
 LEMON RICE
 INDIAN

 3 cups rice 600 g
cooked
 1/2 cup lemon juice 110 ml
 1/4 tsp turmeric
 1 tsp salt
(heaped)
 1/2 tsp mustard seeds
 2 tsp Channa Dhal
 2 tsp Urad Dhal
 2 dried red chilies
 3/4 cup peanuts 75 g
 4 tsp oil
 pinch asofoetida

.
Add the salt and the turmeric to the lemon juice and mix well until the
salt dissolves completely.
.
Heat the oil in a saucepan, on a medium flame. Put in the mustard seeds.
As soon as the mustard seeds begin to pop, add the Channa Dhal, Urad Dhal,
and peanuts. Break the chilies into 2 or 3 pieces and add them to the Oil.
Fry the mixture, stirring often, until the peanuts turn a light brown.
.
Now add the lemon juice mixture to the pan. (Take care while doing this.
The oil will sputter and the mixture will give off a lot of steam).
Sprinkle the asofoetida on the mixture and boil for about 5 seconds.
Remove from heat and let it cool.
.
Spread out the rice in a shallow vessel. Pour a little of the lemon
mixture on the rice and mix well. Add more of the lemon mixture, mixing
well until the rice is well coated and the taste is to your satisfaction.

The proportion of salt, chilies and lemon juice may be varied depending on
your tastes.

Leftover juice mix can be stored in the refrigerator. Store it in either
glass, enamel or porcelain cookware. Never store it in an aluminium or iron
container. Lemon juice is strongly acidic and will dissolve most metallic
surfaces over time.

This mixture can be prepared in advance and stored in the fridge over an
extended period of time. Since it is highly acidic, it won't spoil even if
kept for a month or more. In fact, after a week or so, the soaked chilies
would have lost most of their heat and will be quite palatable.

You can spice it up further with the fenugreek-cumin powder. (See the recipe
for Tamarind Rice).
 RATING
Difficulty:
easy.
Time:
20 mins.
Precision:
approximate measurements.

Satish K. Chittamuru
[e-mail]
[e-mail]
[e-mail]


 REC.FOOD.RECIPES-#131 RICE-TAMARIN B 22 May 91 1991
 TAMARIND RICE
 INDIAN

 3 cups rice 600 g
(cooked)
 2 in cube of Tamarind
(raw tamarind, not concentrate. If you wish to use concentrate, use 2 tsp.
of concentrate. The resulting product will be a lot darker than with raw
tamarind).
 1/3 tsp turmeric
 1 tsp salt
(heaped)
 1/2 tsp mustard seeds
 2 tsp Channa Dhal
 2 tsp Urad Dhal
 2 dried red chilies
 3/4 cup peanuts 75 g
 1/2 tsp fenugreek seeds
 1 tsp cumin seeds
 6 tsp oil
 pinch asofoetida

.
Cut the tamarind into small pieces, remove seeds, and soak in
 3/4 cup 170 ml
of
hot water. From time to time squeeze the tamarind and make it into a
smooth paste. Set aside.
.
Heat a small frypan over a low flame. When the pan is hot, put in the
fenugreek and cumin seeds and dry roast them for about a minute. Remove
from flame, cool and then crush the seeds into a powder.
.
Heat the oil in a saucepan, on a medium flame. Put in the mustard seeds.
As soon as the mustard seeds begin to pop, add the Channa Dhal, Urad Dhal,
peanuts. Break the chilies into 2 or 3 pieces and add them to the oil.
Fry the mixture, stirring continuously, until the peanuts turn a light
brown. This procedure is similar to the one used for Lemon Rice.
.
Filter the tamarind paste with a small-slotted spoon (or with your
fingers) into the saucepan. Throw away the left-over fibres. Take care
to see that the steam doesn't burn your hand. Add the turmeric, salt
and the fenugreek-cumin powder to the mixture and cook for about 5
minutes, adding a little water if it becomes too thick. The tamarind
sauce should have lost its raw taste by now. Sprinkle the asofoetida on
the mixture and boil for another 10 to 15 seconds. Remove from heat and
let the sauce cool.
.
Spread out the rice in a shallow vessel. Pour a little of the tamarind
sauce on the rice and mix well. Add more of the sauce mixing well until
the taste is to your satisfaction.

The sauce will keep for about a week if stored in an airtight container in the
refrigerator.
 RATING
Difficulty:
easy.
Time:
25 mins.
Precision:
measure ingredients.

Satish K. Chittamuru
[e-mail]
[e-mail]
[e-mail]


 REC.FOOD.RECIPES-#131 RICE-PULLAO B 22 May 91 1991
 VEGETABLE PULLAO
 INDIAN

 1 1/2 large onions
diced fine
 4 cloves of garlic
diced
 1 inch piece of ginger 2.5 cm
diced.
 2 green chilies
diced.
 3/4 in cinnamon stick 2 cm
 8 cloves
 5 small bay leaves
 5 Tbls butter 60 g
 3 carrots
- medium sized diced into
 1 inch 2.5 cm
long pieces.
 1 cup cut green beans
 2 medium size potatoes
- peeled and diced into
 1 inch 2.5 cm
cubes.
 1 cup green peas
fresh or defrosted.
 1/2 tsp turmeric
 1 1/2 tsp salt
 2 cups rice 400 g

.
Soak the rice in water for about an hour. Drain and set aside.
.
Put 1/2 an onion and all the garlic, ginger and chilies into a blender
along with 4 or 5 Tbls. of water and blend into a smooth paste.
.
Break the cinnamon into small pieces. Also break each of the cloves into
two. Heat a large pan (preferably non stick) on a medium flame. Put in the
butter and as soon as it melts, add the cinnamon, cloves and bay leaves.
Stir for a few seconds and add the rest of the diced onions. Stir and fry
till the onion starts to turn brown. Now add the mixture from the blender
and fry for about a minute, stirring often. Take care to see that the
mixture doesn't get burnt. Add the drained rice to the pan and continue
frying until the rice becomes translucent (You may have to add more
butter).
.
Now add
 4 cups 900 ml
of water to the pan. Put in all the all the vegetables,
salt and turmeric. Cover and cook until the rice is done.

Serve with Raitha (See 'Raitha' recipe).
 RATING
Difficulty:
easy.
Time:
15 mins. + rice soaking and cooking time.
Precision:
measure ingredients.

Satish K. Chittamuru
[e-mail]
[e-mail]
[e-mail]


 REC.FOOD.RECIPES-#131 RAITHA-1 Ol 22 May 91 1991
 RAITHA Raitha with tomatoes
 INDIAN

 16 oz plain yoghurt
 1 large red onion
 2 medium size ripe tomatoes
 1/2 tsp salt

.
Dice the red onion (not too fine). Dice the tomatoes into
 1 inch 2.5 cm
pieces.
Add the salt to the yoghurt and beat lightly with a spoon. Add the
onions and tomatoes and mix well.

You can use any kind of onion for the raitha. Red onions are sweeter than the
yellow variety.

It tastes great with any kind of fried rice, pullao or tomato rice.
 RATING
Difficulty:
very easy.
Time:
5 mins.
Precision:
no need to measure.

Satish K. Chittamuru
[e-mail]
[e-mail]
[e-mail]


 REC.FOOD.RECIPES-#131 RICE-TOMATO B 22 May 91 1991
 TOMATO RICE
 INDIAN

 4 cups cooked rice
 5 medium sized ripe tomatoes
cut into small cubes.
 1 large onion
finely diced.
 1/2 tsp mustard seeds
 2 tsp Channa dhal
 1/2 tsp chili powder
(You can substitute this with 2 medium-sized green chilies or 1 Jalapeno
pepper, cut into long thin slices).
 1 tsp salt
 4 tsp oil

.
Heat the oil in a saucepan over a medium flame. Put in the mustard seeds.
As soon as the seeds start to pop, put in the diced onion and Channa Dhal.
Fry until the dhal turns light brown (if you are using green chilies, add
them now and fry for another 15 to 20 seconds).
.
Put in the tomatoes and salt and fry until the tomatoes turn into a thick,
saucy mixture. Add the chili powder and mix well. Remove from heat.
.
Spread the rice in a shallow vessel. Add the tomato paste to the rice and
mix well. Adjust salt to taste.
 RATING
Difficulty:
easy.
Time:
15 mins.
Precision:
approximate measurements.

Satish K. Chittamuru
[e-mail]
[e-mail]
[e-mail]


 REC.FOOD.RECIPES-#131 RICE-FRIED-1 B 22 May 91 1991
 FRIED RICE
 INDIAN

 2 1/2 cups rice 500 g
 5 Tbls butter
 2 in cinnamon bark 5 cm
broken into pieces.
 3 dried bay leaves
 5 cloves
 2 medium sized carrots
cut into
 1 inch 2.5 cm
strips about
 1/2 inch 1 cm
thick.
 1 cup green beans
cut into
 1 inch 2.5 cm
length.
 1/2 cup green peas
fresh or defrosted.
 1 tsp salt

.
Soak the rice in
 2 cups 450 ml
of water for about an hour. Drain and set aside.
.
In a heavy bottomed pot, preferably non-stick, melt the butter over a
medium flame. As soon as the butter melts, put in the cinnamon, Break
the bay leaves and cloves in half and add to the pot. Fry for a minute.
Now add the drained rice to the pot and fry for about 5 minutes or until
the rice becomes translucent. Add the vegetables, salt and
 4 1/2 cups 1 l
of
water to the pot, cover and cook on a medium until most of the water is
evaporated. Now reduce heat to low and simmer till all the water is
absorbed. If the rice isn't done by now, add about
 1/2 cup 100 ml
of water and
simmer some more.

You can cook plain fried rice without the vegetables. You could also add
cauliflower or almost any vegetable that you desire. For added flavor fry
about a teaspoon of lightly crushed cumin along with the bay leaves and
cinnamon or add a teaspoon of lemon juice along with the water.

If you prefer, you can garnish the cooked rice with slices or strips of hard
boiled eggs lightly coated with ground pepper. You can also garnish with small
cubes of canned pineapple (drain it well) for a more professional touch.

Serve with Raitha.
 RATING
Difficulty:
easy.
Time:
30 mins. + soaking time.
Precision:
approximate measurements.

Satish K. Chittamuru
[e-mail]
[e-mail]
[e-mail]


 REC.FOOD.RECIPES-#131 RICE-FRIED-2 B 22 May 91 1991
 VINEGAR FRIED RICE

 4 cups cooked rice 800 g
 5 Tbls butter 65 g
 3 dried bay leaves
 5 cloves
 2 medium size green bell pepper
cut into thin strips.
 1/2 cup green peas
fresh or defrosted.
 1/4 cup Soy sauce 50 ml
 1/4 cup vinegar 50 ml
 1 tsp salt

.
In a heavy bottomed pot, preferably non-stick, melt the butter over a
medium flame. As soon as the butter melts, break the bay leaves and
cloves in half and add to the pot. Fry for a minute.
.
Now add the strips of bell pepper and peas to the pot and fry for about
2 minutes.
.
Add about a tablespoon of soy sauce and fry for about 3 minutes or until
the pepper strips and peas are cooked.
.
Now add the cooked rice and mix well till the rice is coated with butter.
Add the remaining soy sauce, the vinegar and salt. Fry for 3 more minutes,
stirring well all the time. Remove from heat and serve hot.

A garnish of sliced or slivered hard boiled egg goes well with this.
 RATING
Difficulty:
easy.
Time:
15 mins.
Precision:
approximate measurements.

Satish K. Chittamuru
[e-mail]
[e-mail]
[e-mail]


 REC.FOOD.RECIPES-#131 RICE-PONGAL B 22 May 91 1991
 PONGAL Delicious indian rice dish
 INDIAN

 2 cups rice 400 g
 1 cup Moong dhal
(You get this at most Oriental stores)
 4 Tbls butter 50 g
 1 Tbls cumin seeds
 1 Tbls black peppercorns
lightly crushed.
 1 tsp salt

.
In a heavy bottomed pan, put in the Moong dhal and about
 2 cups 450 ml
of water.
Cook on medium flame until most of the water has boiled away (DO NOT
COVER THE POT WHILE DOING THIS. It will foam quite bit and overflow the
pot).
.
Now add the rice to the pot and 4 cups of water. Cover and cook on a
medium flame until most of the water has boiled away.
.Sk 3
Dissolve the salt in
 2 Tbls. 30 ml
of water and pour over the rice. Lower the
heat and simmer until all the water is gone and the rice is cooked. If
the rice is not cooked add
 1/2 cup 100 ml
more water and simmer. Remove from
heat.
.
In a frying pan, melt the butter. Add the cumin seeds and peppercorns and
fry for 2 minutes. Remove from heat. Pour the butter mixture over the rice
and mix well.

Serve hot with almost any kind of hot Indian pickles or peanut chutney (see
recipe 'Peanut Chutney') or serve cold with plain yoghurt. It's delicious.
 RATING
Difficulty:
easy.
Time:
?
Precision:
approximate measurements.

Satish K. Chittamuru
[e-mail]
[e-mail]
[e-mail]


 REC.FOOD.RECIPES-#131 PEANUT-CHUTNEY Ool 22 May 91 1991
 PEANUT CHUTNEY
 INDIAN

 1/2 cup raw peanuts 50 g
 1 dry red chilly
 2 tsp oil
 1/2 tsp Tamarind concentrate
(available at most oriental stores).
 3/4 tsp salt

.
Put the oil in a frying pan, add the peanuts and red chilly and fry until
the peanuts turn a light brown shade.
.
Remove from heat and transfer to a blender. Add about
 1/2 cup 110 ml
water, the
salt and tamarind and blend to a smooth paste, adding more water as
necessary. You can adjust the consistency to your liking by adding more
water.

Serve with plain rice or Pongal or make up your own creative use for it.
 RATING
Difficulty:
easy.
Time:
15 mins.
Precision:
approximate measurements.

Satish K. Chittamuru
[e-mail]
[e-mail]
[e-mail]


 REC.FOOD.RECIPES-#131 CHICKEN-CUTLET M 22 May 91 1991
 CHICKEN CUTLETS
 CHICKEN

 1 1/2 lb boneless chicken 700 g
 2 medium size potatoes
 2 cloves of garlic
crushed.
 1/2 in piece of ginger 1.25 cm
finely diced.
 2 green chilies
finely diced.
 3 Tbls lemon juice
 1 cup peas 160 g
fresh or defrosted.
 1 1/4 tsp salt
 1 egg
 1 1/2 cups bread crumbs 175 g
 1/4 tsp cumin powder
 1/4 tsp ground pepper
 1 heaped tsp finely diced Cilantro or Chinese Parsley
  enough oil for frying

.
Cut the chicken into small pieces. Put it into a heavy bottomed pan along
with the ginger, garlic, 1 green chilly and 1/2 tsp of salt. Add 2 Tbls.
of lemon juice and
 1 cup 225 ml
of water and cook on medium heat until the
chicken is cooked soft.
.
Meanwhile boil the potatoes in their jackets until soft. Remove the
potatoes from the water and peel them while they are still hot. Put them
in a bowl and mash them.
.
Put
 1 cup 225 ml
of water in a saucepan and bring to a boil. Put the peas into
the boiling water and cook for about 2 minutes. Drain the peas and add
to the mashed potato.
.
Shred the cooked chicken very fine. Add the chicken to the potato mixture.
Add the remaining salt, lemon juice, chilly, chinese parsley, cumin powder
and pepper. Mix well breaking down any big lumps.
.
Break the egg into a small bowl and beat lightly with a fork.
.
Take enough of the chicken mixture to form a
 1 inch 2.5 cm
ball. Make it into a
tight wad and press it down into a
 1/2 inch 1 cm
thick patty. Dip the patty
into the egg such that it has a thin coating of egg on all sides. Roll it
in the bread crumbs coating it on all sides.
.
In a large frying pan, pour oil to a depth of about
 1/2 inch 1 cm
and heat on
a medium flame. See that the hot oil doesn't smoke. When the oil is hot,
put in a few of patties in a single layer, leaving enough space for you
to turn the patties over. The patties should be immersed in the oil at
least up to half their height. Turn the patties over every 30 seconds or
so. Fry the patties until they have turned a golden brown. Remove from
the pan using a slotted spoon, drain well and place them on a paper towel
to absorb the excess oil.

Serve with tamarind mint chutney or ketchup.
 RATING
Difficulty:
moderate.
Time:
?
Precision:
approximate measurements.

Satish K. Chittamuru
[e-mail]
[e-mail]
[e-mail]
Rec.Food.Recipes Digest #132
Sat 01 Jun 1991

M:    Chicken Marsala (ybarra)
Ml:   Tracey's Mushroom/Tofu Lasagne (Tracy Sconyers)
Ool:  North Alabama White BBQ Sauce (Margaret Wiginton)
M:    Ohio Chicken and Dumplings (Suzanne Farmer)
M:    Chicken and Dumplings (Lynn Marlin)
M:    Chicken and Dumplings (Jeral Poskey)
M:    Kentucky Chicken and Dumplings (Wendy Campbell)
M:    Pasties (Lisamarie Babik, Western Michigan University)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#132 CHICKEN-MARSA1 M 23 May 91 1991
 CHICKEN MARSALA
 CHICKEN
This recipe is from Frugal Gourmet.

  chicken breasts
deboned and flattened
  flour
  salt
  pepper
  olive oil
for frying
 Sauce:
 1 whole onion
 2 cloves garlic
 1/4 cup white wine
 1/2 cup marsala

.
Flour, salt and pepper meat, and fry in oil.
.
Saute onion and add garlic, wine and marsala. Reduce and pour over meat.
 RATING
Difficulty:
very easy.
Time:
?
Precision:
approximate measurements.

[e-mail]


 REC.FOOD.RECIPES-#132 LASAGNE-7 Ml 24 May 91 1991
 TRACEY'S MUSHROOM/TOFU LASAGNE
Here is my own lasagne recipe. I tried to make it as straightforward as
possible, but I am always experimenting with it. The exact quantities are
easily adjustable, especially the cheese. I also sometimes use chopped
vegetables in addition or in place of the mushrooms. This recipe does not
require you to cook the noodles in advance, but you can if you want - just
adjust the cooking time.

 32 oz jar spaghetti sauce 900 g
(I prefer Ragu no-sugar recipe)
 8 oz lasagne noodles 450 g
uncooked
 10.5-16 oz block of soft tofu 300-450 g
 16 oz cottage cheese 450 g
 16 oz ricotta cheese 450 g
 16 oz mozerella cheese 450 g
sliced or shredded
 16 oz provolone cheese 450 g
sliced or shredded
 2 oz parmesan cheese 50 g
(approx.)
 1/2 lb mushrooms 225 g
thickly-sliced

.
Preheat oven to
 350 180 .
.
In a large bowl, break up tofu with a fork until it looks like cottage
cheese. Stir in the cottage and ricotta cheese until the mixture is
uniform.
.
Put a small amount
 (1/4 cup) (50 ml)
of spaghetti sauce in a large lasagne pan
until the bottom is thinly coated. Add 3 or 4 uncooked lasagne noodles
(they won't completely cover the bottom), then add enough sauce on top
of noodles so that about 1/3 jar of sauce is used up. Next add 1/3 of
sliced mushrooms, then 1/3 cottage cheese mixture, then 1/3 each of
mozerella, provolone, and parmesan cheese. Make two more layers of
noodles, sauce, mushrooms, cottage cheese, and sliced cheese.
.
Cover the lasagne with foil, making a tent if you can so the top does
not touch to cheese. Make sure the edges are crimped tightly. Bake for
1 hour at
 350 180
(you can take the foil off the last ten minutes if
you want the cheese to brown), and let stand 15 minutes to set. The
noodles will be a little chewy, and the lasagne is also very good
(perhaps even better!) reheated.
 Alternate Baking Instructions:
Bake the foil-covered lasagne for 45 minutes, then let cool. It can then be
frozen or refrigerated for baking later. If frozen - bake at
 350 180
(with foil) for 45 minutes. If refrigerated, bake at
 350 180
(also with
foil) for 20 minutes. These methods produce softer noodles.
 RATING
Difficulty:
moderate.
Time:
1 1/2 hours.
Precision:
approximate measurements.

Tracy Sconyers
igor!yoda![e-mail]


 REC.FOOD.RECIPES-#132 BBQ-SAUCE-2 SAol 27 May 91 1991
 NORTH ALABAMA WHITE BBQ SAUCE
 BARBECUE
I live in north Alabama, where bar-b-que is real important. The thing
is, you seldom see any sweet, tomato-y BBQ sauce around here. A popular
alternative is white sauce. I use it to baste chicken with when I'm
grilling it and as a dipping sauce. It also make a great dipping sauce for
pork.

  mayonaise
  vinegar
  lemon juice
  black pepper
- LOTS
  sugar
just enough to make it right

.SK
I'm sorry I don't have the exact measurements -- I just keep mixing the
mayonaise, vinegar, and lemon juice together until I get a mixture
where no one flavor is overpowering -- they should all blend just right.
.
Then a LOT of black pepper (I don't think you can add too much).
.
Finally, I add about a spoonful of sugar.

I love this stuff -- and so do the *famous* BBQ restaurants in north Alabama,
such as Bob Gibson's, Whitt's, and Greenbrier (all in Decatur,
Alabama). The strange thing is, when you go south of here, say to
Birmingham, white sauce disappears, and that sweet, tomato-y stuff is
common.
 RATING
Difficulty:
very easy.
Time:
10 mins.
Precision:
approximate measurements.

Margaret Wiginton
infonode![e-mail]


 REC.FOOD.RECIPES-#132 CHICKEN&DUMP-1 M 16 Apr 91 1991
 OHIO CHICKEN & DUMPLINGS
 PENNDUTCH CHICKEN
Around here, when people say chicken and dumplings it means a chicken stew
with biscuit-type topping. However, when I was growing up in Ohio, it meant
a thickened chicken broth (with deboned chicken) and thinnish squares of a
more doughie-type substance.

Well, the Pennsylvania Dutch, being the good cooks they are, often are
pretty vague in their recipes....so for starters here is the recipe for
the dough:

 2 cups flour 250 g
 1 tsp salt
 1/3 cup shortening
 2 eggs
well-beaten
 1/4 cup milk 55 ml

.
Blend together the flour, salt and shortening until it resembles corn meal.
.
Beat together the eggs and milk, and then add to above mixture
.
Roll out on floured surface to a thickness of about
 1/8 inch 1/3 cm
and cut into
 1-1.5 inch 3-4 cm
squares.
.
Now, my recipe doesn't go on to tell you about how to cook it, but if
memory serves, this amount will take ~2 quarts of chicken broth (of course
you'll want some pieces of cooked, deboned chicken in there as well).

Get the broth boiling real well then drop in the squares one at a time.
Don't drop them in so fast that it stops boiling or they will all start
sticking together. Once they're in the pot, reduce heat a little to a
slow bubbling. Cook uncovered ~1.5 hours, stirring about every 15
minutes.

Keep some extra chicken broth on hand to add if it starts getting too
thick.

It's illegal to NOT serve mashed potatoes with this (just ask my
grandmother).
 RATING
Difficulty:
moderate.
Time:
15 mins. + cooking time.
Precision:
measure ingredients.

Suzanne Farmer


 REC.FOOD.RECIPES-#132 CHICKEN&DUMP-2 M 16 Apr 91 1991
 CHICKEN & DUMPLINGS
 CHICKEN
This dumpling recipe is based on the Good Housekeeping Cookbook, ed. by
Zoe Coulson, and is basically just a throw it into the pot till done recipe.

 1 chicken
  spices (e.g. parsley, celery seeds, salt, etc.)
  vegetables (e.g. carrots, celery, etc.)
 1 1/3 cups flour 175 g
(not self-rising)
 2 tsp baking powder
 1 tsp parsley
chopped
 1/2 tsp salt
 2/3 cup milk 150 ml
 2 Tbls salad oil

.
Boil the chicken in
 1 quart 900 ml
of water until it is easy to remove the flesh
from the bones. Remove it from the pot and let cool.
.
While the chicken is cooling, add spices to the pot (parsley, celery
seeds, salt, etc.) and whatever vegetables you would like (carrots,
celery, etc.)
.
Remove all the meat from the chicken bones and put the meat in the pot.
Start the pot boiling again.
.
Now, in a bowl stir together flour, baking powder, parsley, and salt
until these dry ingredients are thoroughly mixed. Now mix the milk and
salad oil together in a cup. Slowly stir this into the flour mixture
until a soft dough forms (try to avoid stirring for too long).
.
Drop dough by heaping tablespoons on the chicken stew. Cook them for
10 minutes uncovered and then 10 more minutes covered.
 RATING
Difficulty:
moderate.
Time:
?
Precision:
measure ingredients.

Lynn Marlin


 REC.FOOD.RECIPES-#132 CHICKEN&DUMP-3 M 16 Apr 91 1991
 CHICKEN 'N' DUMPLINGS
 CHICKEN
To duplicate my mother's good chicken 'n' dumplin's is very easy.

 3-4 chicken pieces
  salt & pepper
  garlic
(optional)
  chopped onions
(optional)
  plain bisquits
(not any layered Hungry Jacks or ones with butter in them)

.
Boil chicken pieces for about 45 minutes. Season the water with salt,
pepper, and maybe some garlic (salt or powder). If you want to add some
chopped onions, go ahead (I don't).
.
Meanwhile, get a can of plain bisquits. Take a bisquit and roll it out
as flat as you can. Cut it into small strips. Add these strips into
the chicken when it has cooked and continue cooking until the bisquit
pieces are done. I usually have to use 4 or 5 bisquits.
 RATING
Difficulty:
easy.
Time:
?
Precision:
no need to measure.

Jeral Poskey


 REC.FOOD.RECIPES-#132 CHICKEN&DUMP-4 M 16 Apr 91 1991
 KENTUCKY CHICKEN & DUMPLINGS
 CHICKEN
This is my mom's method--she is from Kentucky too.

  chicklen pieces
  self rising flour
  milk

.
Boil chicken pieces until well cooked.
.
In the mean time make a batter from the flour and milk. Salt & pepper
may be added to taste. Batter should be about half-way between pancake
batter and batter for rolled biscuits.
.
Then, while broth is still boiling (chicken still in pot) drop in
spoonfuls of the batter.
.
Cook until dumplings are cooked completly through; not doughy in center.
The flavor, of course, comes from the chicken stock gained by cooking
the chicken in the same pot.

When mom does this--simplistic as it sounds--it is *great*.

Sometimes I make it even easier (if that is possible) by just using Bisquick
and water for the dumpling batter.
 RATING
Difficulty:
easy.
Time:
?
Precision:
no need to measure.

Wendy Campbell


 REC.FOOD.RECIPES-#132 MEAT-PASTIES M 28 May 91 1991
 MEAT PASTIES
 BEEF PORK
This is a family recipe for Pasties. Although very time consuming, they are
very good.
 makes approximately 20
 Crust:
 10 cups flour 1.25 kg
 3 3/4 cups shortening
 1 1/4 cups water 280 ml
 5 tsp salt
 Filling:
 1 1/2 lb pork steak
(chopped)
 3 lb chuck steak
(chopped)
 16 potatoes
(chopped)
 4-5 carrots
(chopped)
 2 onions
(chopped)
 1 rutabaga
(grated)
  small amount suet
(grated)

.
Mix all the dough stuff together and divide it into approximately 20
portions.
.
Roll out each small ball of dough, fill with the filling mixture, put a
dot of butter on top the mixture, and then fold it up by rolling the edge
and seal it by pressing down the rolled edge.
.
Bake at
 375 190
for one hour.

They can be served hot plain, or hot with gravy, or cold like a sandwich.
They also freeze quite nicely.

The last time I made these I was only about 12 years old (I was quite the
industrious child) so I had to ask my mom about some stuff:

First of all, all the vegetables are chopped/grated raw...they will cook
inside the pastie.
Secondly, my mom said that instead of chopping the meats, it is possible to
grind them on a very coarse setting. If you grind it too much, your
pastie won't have the right sort of feel to it. We used the coarsest setting
on an old hand grinder (I'm sure a food processor would work just spiffy).

Thirdly, all the stuff for the filling gets mixed together before you fill
the pastie. Use a large bowl because it makes a lot.
 RATING
Difficulty:
moderate.
Time:
1 1/2 hours.
Precision:
measure ingredients.

Lisamarie Babik
Western Michigan University
[e-mail]
Rec.Food.Recipes Digest #133
Tue 04 Jun 1991

Aol:   Spinach Dip (Lisamarie Babik, Western Michigan University)
OV:    Dahl (Shaheen Tonse)
M:     Lamb Biryani (Brett Jones)
SLl:   Roasted Red Pepper Macaroni Salad (Chris Okasaki)
Col:   Gateau Basque (Chris Jackson)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#133 SPINACH-DIP-3 Aol 28 May 91 1991
 SPINACH DIP
 PARTY
This is my favorite summer dip....

 1 pkg Mrs. Grass Vegetable Dip and Soup Mix
 1 cup sour cream 225 ml
 1 cup mayonnaise 225 ml
 10 oz package frozen, chopped spinach 275 g
 3 small green onions
finely chopped
 1 loaf unsliced bread
 1 can sliced water chestnuts
(OPTIONAL...but they add a nice crunch!)

.
First, squeeze out all the liquid from the spinach. If you don't do
this, the dip will be runny. Then combine all the ingredients except
the bread and mix thoroughly. Chill in the refrigerator for 3 hours.
.
While the dip is refrigerating, cut a hole in the center of the top of
the loaf of unsliced bread. Pull out pieces of the soft, inner bread.
DO NOT DISCARD THESE PIECES OF BREAD. Put them in a closed bag so that
the pieces don't dry out. Be careful not to make the walls of the loaf
too thin or it will get soggy. You can also cut the top piece up to be
dipped, or you can re-cover the filled loaf with it.
.
After the dip has refrigerated for 3 hours, take it out and fill the
hollowed out loaf of bread with the dip. Serve it with the pieces of
bread.
 RATING
Difficulty:
easy.
Time:
3 1/4 hours.
Precision:
approximate measurements.

Lisamarie Babik
Western Michigan University
[e-mail]


 REC.FOOD.RECIPES-#133 DAHL-MASOOR OV 03 Jun 91 1991
 MASOOR DAHL
 INDIAN
Here is an additional recipe for Dahl, which I feel obliged to share with you
all since several people tell me it is the best dahl they have ever had.

 1.5 cups masoor dahl 335 ml
(orange in colour)
  vegetable oil
 3 dried red peppers
 1 tsp mustard seed
 .25 tsp asafoetida
 1 medium onion
 1.5 tsp coriander powder
 .5 tsp turmeric powder
  salt to taste

.
Put dahl in about 3 cups water and let boil. It normally takes about an
hour for the dahl to break up and pulp, however what I do is to start
soaking it in water before I leave for work. This way it takes much
less time to cook when boiled later. (gas, electricity SAVINGS!!)
 Spice Mixture:
.
(To be added when dahl is about 80% cooked or even earlier if you like).
Slice the onion into thin slices. Heat the oil in a frying pan, when hot,
add red chilies and mustard seeds. After seeds pop, add the asafoetida,
and immediately turn down the heat. Add the onions, start frying on low
heat until they are transparent, then turn up heat until they are quite
brown, but not burnt black. Add coriander and turmeric and turn down heat.
After a minute, add about
 0.5 cup 110 ml
of the boiling dahl mixture
to the frying pan and stir energetically so that the spice mixture gets
mixed well, and onions break up.
.
Pour it back into the dahl pot, add salt, cook for another 10 minutes or
until dahl is done, whichever comes later.

Eat with rice, and tastes good with Patak's Garlic Pickle or Patak's Prawn
Balichow on the side.
 RATING
Difficulty:
easy.
Time:
1 hour (+ soaking time).
Precision:
approximate measurements.

Mr. Patak. (just kidding).
Shaheen Tonse
[e-mail]


 REC.FOOD.RECIPES-#133 BIRYANI M 30 May 91 1991
 MUGHLAI LAMB BIRYANI Lamb and rice casserole
 INDIAN LAMB
Here is my favorite recipe from Madhur Jaffrey's Indian Cooking:
 Serves 6
 2 cups long grain rice 400 g
 3 Tbls salt
 1 tsp saffron threads
 2 Tbls warm milk 30 ml
 3 medium onions
(peeled)
 4 cloves garlic
(peeled)
 3/4 in cube of fresh ginger
peeled and coarsely chopped
 4 Tbls blanched, slivered almonds
 2/3 cup water 150 ml
 3 Tbls water 50 ml
 13 Tbls vegetable oil 200 ml
 3 Tbls golden raisins
 1 1/2 lb boned lamb meat
(from the shoulder) cut into
 1 inch 2.5 cm
cubes
 1 cup plain yoghurt 225 ml
 5-6 whole cloves
 1/2 tsp whole black peppercorns
 1/2 tsp whole cardamom seeds
 1 tsp whole cumin seeds
 1 in stick of cinnamon 2.5 cm
 1/6 of a nutmeg
 1/4 tsp cayenne pepper
 2 Tbls unsalted butter
cut into 8 pieces
 3 hard boiled eggs
peeled and at room temperature

.
Wash the rice in several changes of water. Drain it and put it in a large
bowl. Add
 2 quarts 1 3/4 l
water and 1 tablespoons salt. Mix and soak for 3 hours.
.
Put the saffron threads in a small, heavy frying pan set over a medium
flame. Toss the threads about until they turn a few shades darker. Put
the warm milk in a small cup. Crumble the saffron into the warm milk and
let it soak for 3 hours.
.
Cut two of the onions in half lengthwise, and then cut the halves into
fine half-rings. Set these aside. Chop the remaining onion very coarsely.
Put this chopped onion, garlic, ginger, 2 tablespoons of the almonds, and
3 tablespoons water into the container of an electric blender. Blend
until you have a paste.
.
Heat 6 tablespoons of the oil in a
 10 inch 25 cm
non stick frying pan over a
medium high flame. When hot, put in the onion half rings. Stir and fry
them until they are brown and crisp. Remove them with a slotted spoon
and spread them out on a plate lined with paper towels.
.
Put the raisins into the same oil. Remove them as soon as they turn plump
- which happens immediately. Put the raisins in another plate lined with
paper towels. Put the remaining 2 tablespoons almonds into the oil. Stir
and fry them until they are golden. Remove them with a slotted spoon and
spread them out beside the raisins. Set aside for use as the garnish.
.
Now put the meat cubes, a few at a time, into the same hot oil and brown
them on all sides. As each batch gets done, put it in a bowl.
.
Add another 7 tablespoons oil to the frying pan and turn the heat to
medium. When hot, put in the onion-garlic-ginger-almond paste from the
blender. Fry, stirring all the time, until the paste turns a medium
brown color. If it sticks slightly to the bottom of the pan, sprinkle
in a little water and keep stirring. Return the meat and any accumulated
juices to the pan. Add the yoghurt, a tablespoon at a time, stirring
well between each addition. Now put in 1 1/4 teaspoons salt and
 2/3 cup 150 ml
water. Mix and bring to a simmer. Cover, turn heat to low and simmer
for 30 minutes.
.
While the meat is cooking, put the cloves, peppercorns, cardamom seeds,
cinnamon and nutmeg into the container of a spice grinder or a clean
coffee grinder. Grind finely.
.
When the meat has cooked for 30 minutes, add all the spices from the
spice grinder as well as the cayenne and mix well. Cover again and
continue to cook on low heat for another 30 minutes. Remove cover,
raise heat to medium, and cook, stirring all the time, until you have
about
 3/4 cup 165 ml
of thick sauce left at the bottom of the pan (DON'T EAT
THIS NO MATTER HOW GOOD IT SMELLS!!! YOU NEED ALL OF IT!). Turn off
the heat and spoon off as much grease as possible. The meat should be
pretty well cooked by now.
.0
Spread out the meat and sauce in the bottom of a heavy casserole. Cover
and keep warm.
.1
Preheat oven to low-moderate,
 300 150 .
.2
Bring
 3 1/2 quarts 3 l
of water to a rolling boil in a large pot. Add 1 1/2
tablespoons salt to it. Drain the rice and rinse it off under running
water. Slowly, scatter the rice into the boiling water. Bring to a boil
again and boil rapidly for exactly 6 minutes. Then drain the rice.
.3
Work fast now. Put the rice on top of the meat, piling it up in the shape
of a hill. Take a chopstick or the handle of a long spoon and make a
 1 inch 2.5 cm
wide hole going down like a well from the peak of the rice hill to
its bottom. Drizzle the saffron milk in streaks along the sides of the
hill. Lay the pieces of butter on the sides of the hill and scatter 2
tablespoons of the browned onions over it as well. Cover first with
aluminum foil, sealing the edges well, and then with a lid. Bake in the
oven for 1 hour.
.4
Remove from the oven. If left in a warm place, this rice will stay hot
for 30 minutes.
.5
Just before you get ready to serve, quarter the eggs lengthwise. Mix the
contents of the rice pot gently. Serve the rice on a warmed platter,
garnished with the eggs, remaining browned onions, raisins and almonds.

You can substitute beef or chicken easily.

This has got to be my absolute favorite food to eat, although it takes about
3 hours to make. I don't care too much for almonds, so I omit them, and add
1 can of chick-peas (1/2 in the paste, and the other 1/2 fried like the
raisins, onions, etc). Make sure you rinse the chick-peas well before using.
 RATING
Difficulty:
moderate, but a lot of work.
Time:
about 3 hours.
Precision:
measure ingredients.

Brett Jones
halcyon!ds![e-mail]


 REC.FOOD.RECIPES-#133 MACARONI-SALAD SLl 29 May 91 1991
 ROASTED RED PEPPER MACARONI SALAD
I came up with this when I wanted to surprise my wife at the office with a
picnic dinner...

 1 red bell pepper
  medium-sized shell macaroni
 3 Tbls olive oil 50 ml
 3 Tbls red wine vinegar 50 ml
(or other appropriately flavored vinegar...)
 1 Tbls lemon juice 15 ml
 1 tsp dijon mustard
 1-2 med carrots
cut into julienne strips
 1/4-1/2 cup finely diced cheese 50-100 ml
(cheddar, jack, mozzarella, whatever...)
 1/4-1/2 cup frozen peas 50-100 ml

.
Broil the red pepper, turning several times, until blackened on all sides.
Remove from the oven and place in a paper bag to cool.
.
Cook, according to package directions, enough macaroni to make about
 3-4 cups 700-900 ml .
While the macaroni is cooking, whisk together the oil, vinegar,
lemon juice and mustard. Cut up and add the carrots, cheese and peas.
Rinse the macaroni in cold water and drain thoroughly. Add to the
dressing and vegetable mixture. Stir thoroughly.
.
Peel, seed, and dice the red pepper. Stir into the salad. Chill several
hours, stirring occasionally to make sure that the dressing is evenly
distributed. Stir again just before serving.
 RATING
Difficulty:
moderate, but a lot of work.
Time:
?
Precision:
measure ingredients.

Chris Okasaki
[e-mail]
[e-mail]


 REC.FOOD.RECIPES-#133 GATEAU-BASQUE Col 3 Jun 91 1991
 GATEAU BASQUE
 FRENCH
This is a recipe for gateau that was found on the back of a French post card
by a colleague, who says it's delicious.
 serves 8
 11 oz flour 300 g
(self raising gives best results)
 2 egg yolks
 1 complete egg
 7 oz butter 200 g
  a pinch of salt
  rum and grated lemon to taste
 9 oz powder sugar 250 g
 For the filling:
 1 cup milk 1/4 l
 2 egg yolks
 2 1/2 oz sugar 60 g
 1 oz flour 25 g
  rum
(to taste)
 Procede as for `confectioner's custard'
.
Put the flour in a big pan (similar to a pan used for making terrine)
creating a well in the middle. Add the 2 egg yolks together with the
complete egg, sugar, salt, softened butter, grated lemon and rum.
.
Start mixing the eggs with the butter, then add the sugar and flour in
order to make a firm paste. Then let it rest for an hour in the cold.
Line a cake tin with butter and flour and 2/3 of the paste : take care
to build the paste up the sides of the cake tin. Then fill the centre
with the creme patissiere and then cover everything with the remainder
of paste. Glaze the top.
.
Cook for 1/2 hour in a medium oven.

This recipe can be made either with confectioner's custard or cherry jam.
 RATING
Difficulty:
moderate.
Time:
2 hours.
Precision:
measure ingredients.

Chris Jackson
[e-mail]
Rec.Food.Recipes Digest #134
Fri 07 Jun 1991

Bo:   Banana Bread (Eleanor Cicinsky)
Bo:   Banana Bread (Ellen Mitsue Eades)
MSL:  Chinese Chicken Salad (Carol Miller-Tutzauer)
Co:   Scallion Cake (Carol Miller-Tutzauer)
MV:   Tofu Marinated in Sesame Oil & Rice Vinegar with Scallions (Carol Miller-Tutzauer)
OV:   Grilled Whole Chilies (Carol Miller-Tutzauer)
DSL:  Sliced Fresh Fruit (Carol Miller-Tutzauer)
SLV:  Cold Soba Noodles (Carol Miller-Tutzauer)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#134 BANANA-BREAD-6 Bo 31 May 91 1991
 BANANA BREAD
This recipe has been around the house since 1938. You might like to try it.
 Makes 1 loaf
 1/2 cup shortening 100 g
 1 cup sugar 100 g
 2 eggs
 1 cup ripe mashed bananas
 1 tsp lemon juice
 2 cups all purpose flour 250 g
 3 tsp baking powder
 1/2 tsp salt
 1 cup chopped nuts 150 g
(we use walnuts)

.
Cream shortening & sugar very well. Add eggs one at a time, beating until
light & fluffy.
.
Mash bananas & press through sieve then add lemon juice (to keeps bananas
from turning black). Beat into the creamed mixture. Add nuts.
.
Pour in a greased a
 9x5 inch 23x13 cm
pan. Bake at
 350 180
degrees for about l 1/4 hours.

You can add some powdered sugar to the top - that's nice.
 RATING
Difficulty:
easy.
Time:
1 1/2 - 1 3/4 hours.
Precision:
measure ingredients.

Eleanor Cicinsky
[e-mail]


 REC.FOOD.RECIPES-#134 BANANA-BREAD-7 Bo 31 May 91 1991
 BANANA BREAD
This recipe has never failed to get positive comments.

 Wet:
 2 cups mashed bananas
(I use 4)
 3 eggs
 1 cup oil 225 ml
 1 tsp vanilla
 Dry:
 2 cups flour 250 g
 1 cup sugar 200 g
 1 tsp baking soda
 1/4 tsp salt

.
Mix the wet ingredients well.
.
Sift the dry ingredients.
.
Put the two mixtures together and mix well.
.
Pour batter into greased
 9x5 inch 23x13 cm
loaf pan (optional -- line pan with wax
paper also). Bake at
 350 180
degrees 50 minutes or until done (with my
oven it always takes about an hour). Or fill greased muffin pan 3/4
full and bake at
 350 180
degrees 25 minutes (again, with my oven its a
little longer).

When I make it with the 4 bananas, I get enough for 6 muffins and a good-sized
loaf.

Optional -- add 1 - 1 1/2 cups chopped nuts (I've mostly used walnuts, but
pecans would work too, I imagine). Stir into wet ingredients before adding
dry ingredients.
 RATING
Difficulty:
easy.
Time:
3/4 - 1 1/4 hours.
Precision:
measure ingredients.

Milt Epstein
[e-mail]


 REC.FOOD.RECIPES-#134 CHICKEN-SALAD2 MSL 31 May 91 1991
 CHINESE CHICKEN SALAD
 CHINESE CHICKEN
Recipe developed by husband of Elaine Gilbert Greene, NY, NY, Gourmet
magazine, June 1991, p. 24. (orig. appeared 1984)
 Serves 8
  vegetable oil
for deep-frying
 6 won ton wrappers
cut into
 1/2 inch 1 cm
strips
 2 oz cellophane noodles 50 g
[aka bean thread, glass noodles]
 3 cups shredded cooked chicken
 1 bunch scallions
cut into
 1 inch 2.5 cm
pieces
 1/4 cup cashew nuts 30 g
dry-roasted and unsalted
 1 cup fresh coriander
minced
 1 red bell pepper
cut into julienne strips
 1/2 head lettuce
shredded
 For the dressing:
 1/2 tsp dry mustard
dissolved in 1/2 tsp water (Chinese mustard)
 1 Tbls soy sauce 15 ml
 3 Tbls distilled vinegar 50 ml
(rice vinegar)
 2 Tbls hoisin sauce 30 ml
 1 tsp ground allspice
or to taste (or subst. 5-spice powder)
 1 tsp sugar
 2 Tbls Oriental sesame oil 30 ml
 1/4 cup corn oil55 ml
(or less)

.
In a wok or deep skillet heat
 1 1/2 inches 3-4 cm
of the oil to
 375 190 .
(using
a deep-fat thermometer). In it fry the wonton strips, turning them, for
15 seconds, or until they are golden, and transfer them with a slotted
spoon to paper towels to drain.
.
In the same oil fry the noodles in 2 batches, turning them once, for 5
seconds (they will quadruple in volume), transfer them to paper towels
to drain, and crumble them.
.
In a large bowl combine the won ton strips, half the noodles, the chicken,
the scallions, the cashew nuts, the coriander, and the bell pepper.
 Making the dressing:
.
In a small bowl whisk together the mustard mixture, the soy sauce, the
vinegar, the hoisin sauce, the all- spice, the sugar, and salt and pepper
to taste, add the oils in a stream, whisking, and whisk the dressing until
it is emulsified.
.
Toss the chicken salad with the dressing, mound it on a platter lined with
the lettuce, and garnish it with the remaining noodles.
 RATING
Difficulty:
easy.
Time:
25 mins.
Precision:
measure ingredients.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#134 SCALLION-CAKE Co 1 Jun 91 1991
 SCALLION CAKE Hunan onion cakes or Szechuan pancakes
 CHINESE
From Henry Chung's Hunan Style Chinese Cookbook, ISBN# 0-517-533251
(Harmony Books, New York)

 3 cups unsifted all purpose flour 375-400 g
 1 cup boiling water 225 ml
 1/4 cup cold water 55 ml
 6 Tbls sesame oil 100 ml
(or vegetable oil)
 2 eggs
beaten
  salt
 1 cup finely chopped scallion
 4-6 cups vegetable oil 1 l
(for frying)

.
Place flour in a bowl. Add boiling water and mix with a fork or
chopsticks till cool. Add cold water and knead the dough on a lightly
floured board for 10-15 minutes. Cover and let stand for 30 minutes.
.
Empty dough onto a floured board and knead it again for a few minutes
until very smooth and velvety. Roll dough into 16-18 balls about the
size of a small egg. On a floured board roll each ball into a round
pancake
 3 inches 7.5 cm
in diameter.
.
Brush sesame oil on pancake and dush with flour lightly and cover with
another one.
.
Place the double round pancake on a lightly floured board and roll out
with even pressure to
 7-8 inches 18-20 cm
in diameter and about
 1/8 inch 1/3 cm
thick.
(You want them to look like Mexican flour tortillas.)
.
Heat an unoiled wok or a frying pan over medium heat. Bake the
tortillas-like pancake; keep on turning it until cake is blistered by
air pockets on one side. Turn and bake the other side the same way.
.
Remove pancake from wok and pull the two rounds apart very carefully.
Allow them to cool.
.
To make each onion cake, brush the pancake with sesame oil and then the
beaten egg, and sprinkle a pinch of salt. Then add 1 Tbls. of finely
chopped scallion evenly on top of one pancake (baked and ready to eat)
and cover with another one. Press the two pancakes firmly together to
align them securely.
.
Heat vegetable oil in a wok until smoking hot. Slide the cake into the
wok. Turn abot every 30 seconds until cake becomes golden brown and
crispy. Remove from pan by tongs or chopsticks and hold it over pan
vertically to let oil drip off. Cut into small pieces and serve hot.
 Variation:
If you don't have time to make cakes that look like tortillas, just buy
Mexican flour tortillas, spread them with sesame oil, egg, and scallion,
and proceed as above.
 RATING
Difficulty:
tricky.
Time:
1 1/2 hours.
Precision:
measure ingredients.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#134 TOFU-SCALLIONS MV 1 Jun 91 1991
 TUFU WITH SCALLIONS Marinated Tofu with Scallions
 BARBECUE
I have an excellent grill book at home called (of course) Grill Book: New
Foods and Flavors for the Grill by Kelly McCune, Harper & Row, ISBN#
0-06-096006-X. Although primarily a meat cookbook, the first half is devoted
to outlining a hoard of marinades that can be used for grilling. It has a
chapter devoted to grilling veggies and another chapter devoted to grilling
fruit. Then it offers a dozen or so grill menus.

Other good recipes from this book include: Grilled Pears (in a honey glaze)
and Grilled Mushrooms (marinated in a raspberry vinegar marinade) and Grilled
Polenta with Pesto (prepare polenta, chill and let harden, cut into wedges,
grill then top with a dollop of pesto).
 Tofu Marinated in Sesame Oil and Rice Vinegar with Scallions
 2x 1 lb packages firm tofu
drained
 2 Tbls dark sesame oil 30 ml
 3 Tbls rice vinegar or distilled white vinegar 50 ml
 4 Tbls tamari or soy sauce 65 ml

.
Buy tofu labeled firm in the vegetable or refrigerated cheese section of
most grocery stores. Drain off the liquid and place tofu between several
layers of paper towels with a weight on top drain 1-3 hours. [I think
20 minutes is long enough -- CMT]

Cut the drained tofu into 4 slices (each
 3/4 inch 2 cm )
[cut each block into two
slabs about
 3x4x1.5 inches 7.5x10x4 cm ].
.
Mix the sesame oil, rice vinegar, and tamari. Marinate the tofu, turning
frequently, for 1 hour. Soak 2 wood skewers in water for 15 minutes or so.
With the tofu pieces lying flat, insert the skewers parallel to each other
horizontally into the tofu. [The result should make the tofu look like
popsicles.]
 To grill:
.
Place the tofu on an open grill over a medium-hot fire. Cook 5 minutes,
turn, and cook another 8 minutes, until the outside is slightly crispy
and brown. [Ideally, it will have grill marks across it.]
 Suggested Menu:
.nf
o Tofu Marinated in Sesame Oil and Rice Vinegar with Scallions
o Grilled Whole Chiles
o Sliced Fresh Fruit
o Cold Soba Noodles
o Sparkling Water with Lemon Zest
.fi
 RATING
Difficulty:
easy.
Time:
Draining time + 1 hour marinading + 15 mins. cooking.
Precision:
approximate measurements.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#134 CHILIES-GRILL OV 1 Jun 91 1991
 GRILLED WHOLE CHILIES
 BARBECUE
From Grill Book: New Foods and Flavors for the Grill by Kelly McCune, NY:
Harper & Row, 1986, ISBN# 0-06-096006-x
 4 whole green chilies
(Select fresh mild chilies, such as the long green poblano, ancho, or
Anaheim).
 To grill chilies:
.
On an open grill over medium-hot coals, grill the chilies, turning
frequently, until light brown and tender.
.
Slice along the side of the chili and remove the seeds [if desired].
Serve whole or remove the tops, as desired.

Goes well with 'Marinated Tofu with Scallions' (see TOFU-SCALLIONS).
 RATING
Difficulty:
very easy.
Time:
?
Precision:
NA.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#134 FRESH-FRUIT-1 DSL 1 Jun 91 1991
 SLICED FRESH FRUIT Refreshing fruit salad or desert
 BARBECUE
From Grill Book: New Foods and Flavors for the Grill by Kelly McCune, NY:
Harper & Row, 1986, ISBN# 0-06-096006-x

This tart and refreshing fruit dish can be served as a salad or dessert.

  fruit
- Select firm ripe fruit in season, such as peaches, honeydew, kiwi, green
grapes, green apples, cantaloupe, pears, and plums.
 1/2 cup plain yoghurt 110 ml
 1 tsp honey
  fresh mint
chopped
  mint sprigs

.
Slice the fruit.
.
Serve with a dollop of yoghurt mixed with honey and mint.
Garnish with mint sprigs.
 RATING
Difficulty:
very easy.
Time:
10 mins.
Precision:
NA.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#134 SOBA-NOODLES SLV 1 Jun 91 1991
 COLD SOBA NOODLES
 BARBECUE
From Grill Book: New Foods and Flavors for the Grill by Kelly McCune, NY:
Harper & Row, 1986, ISBN# 0-06-096006-x

Soba noodles are quite popular in Japan, and are just starting to catch on in
this country. Made from buckwheat, they are high in protein and have a nice
flavor and texture. They are sold dried and packaged in Asian markets or the
specialty section of some grocery stores.

 1/2 lb soba noodles 225 g
 2 Tbls peanut or safflower oil 30 ml
 3 Tbls rice vinegar or distilled white vinegar 50 ml
 2 tsp tamari or soy sauce
 1 tsp dark sesame oil
 1 1/2 tsp minced fresh ginger
 1 tsp fresh cilantro
coarsely chopped
 1 carrot
cut into small
 1 inch 2.5 cm
[matchstick size] sticks
  sesame seeds

.
Place the noodles in a large pot of boiling salted water and boil for
5-7 minutes, until tender. Drain and rinse under cool water. Set aside
to drain.
.
Mix the oil, vinegar, tamari, sesame oil, ginger, and cilantro together in
a bowl. Add the noodles and carrot, and toss well.
.
Garnish each serving with sesame seeds.
 RATING
Difficulty:
very easy.
Time:
10 mins.
Precision:
approximate measurements.

Carol Miller-Tutzauer
[e-mail]
Rec.Food.Recipes Digest #135
Mon 10 Jun 1991

Al:   Spinach Dip (Vicki Newton)
SL:   Cold Chicken Salad (Pat Eyler)
CDl:  Sour Banana Pie (Pat Eyler)
Cl:   Microwave Peanut Brittle (Lynda Murray)
MSL:  Chinese BBQ Chicken Salad (A1::DSTOL)(A1::DSTOL)(A1::DSTOL)
SL:   Chicken Salad (Michael Edelman)
M:    Chili Verde (Clark Quinn)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#135 SPINACH-DIP-4 Al 29 May 91 1991
 SPINACH-DIP
 PARTY
Try this dip, it is really yummy.

 1 package stouffer's frozen creamed spinach
 1 can artichoke hearts
(NOT marinated)
 1 triangle parmesan cheese
 a splash white wine
 big ol' bag tortilla chips

.
Nuke or otherwise cook the creamed spinach per instructions on the box
(regular frozen spinach won't cut it).
.
In the meantime, grate the cheese into your dipping bowl. Drain the
artichokes and chop them up into little pieces, add to the cheese.
.
When the spinach is done, add it to the mixture. The spinach will
probably be hot enough to melt the cheese but if not, just nuke it for a
bit.
.
Add the splash of white wine when it is done cooking.
.
This should be served warm with the tortilla chips for dipping. YUM.
 RATING
Difficulty:
very easy.
Time:
?
Precision:
no need to measure.

Vicki Newton
[e-mail]


 REC.FOOD.RECIPES-#135 CHICKEN-SALAD3 SL 1 Jun 91 1991
 COLD CHICKEN SALAD
 CHICKEN
The cold chicken salad that I've seen/tried/loved, goes something like this:

 2-3 cups oriental noodles
(glass noodles or ramen)
 1 1/2 cups roast chicken breast
cut into
 1/2 inch 1 cm
pieces
 1 1/2 cups mixed sliced veggies
(see below) raw and crunchy are best but steamed will do
 1/2 cup peanuts
 Peanut Sauce:
 1/4 cup water 55 ml
 1 Tbls Soy sauce 15 ml
 2 Tbls peanut butter 30 ml
(use creamy)
 1 Tbls red chili and garlic paste 15 ml

.
Prepare noodles, and add peanut sauce (below) and mix by hand to cover
noodles.
.
Form the noodles into a bed on the serving dish and sprinkle over the
top, chicken and vegetables to taste (I enjoy fresh mushrooms, broccoli
flowerettes, and matchsticked carrots and zucchini. Top with peanuts.
 Peanut Sauce:
.
Mix ingredients together to form a thin emulsion.

Play with the measurements, I'm guesstimating what I use (a handful of this
and a jot of that...)
 RATING
Difficulty:
very easy.
Time:
15 mins.
Precision:
no need to measure.

Pat Eyler
ncar.UCAR.EDU!bcstec!sleepy!cmips3!cmis10!eyler


 REC.FOOD.RECIPES-#135 BANANA-PIE CDl 1 Jun 91 1991
 SOUR BANANA PIE
I have always enjoyed my mothers sour banana pie, it's a little heavier than
the traditional cream pie, but it serves the same function...

 1 tart shell
 (7-8 inches) (18-20 cms) ,
baked
 2 small bananas
penny sliced
 1 can sweetened condensed milk
 3-5 Tbls lemon juice 50-80 ml

.
Place a layer of banana slices in the bottom of the tart shell
.
Mix together the condensed milk and lemon juice until thick and spoon over
the banana slices.
.
Refrigerate (5-6 hours) , and serve with unsweetened whipped cream.

This is a little strange sounding and the first bite can be interesting, but
the tart/sweet flavor is wonderful.
 RATING
Difficulty:
very easy.
Time:
10 mins. + refrigerating time (5-6 hours).
Precision:
no need to measure.

Pat Eyler
ncar.UCAR.EDU!bcstec!sleepy!cmips3!cmis10!eyler


 REC.FOOD.RECIPES-#135 PEANUT-BRITT-1 Cl 31 May 91 1991
 MICROWAVE PEANUT BRITTLE
 MICROWAVE
 Makes about 1 1/4 lbs Makes about 275 g
 1 1/2 cups white sugar 300 g
 1/2 cup corn syrup 110 ml
 1/2 cup water 110 ml
 pinch salt
 2 cups unsalted peanuts 225 g
 1 Tbls butter 10 g
 1 tsp baking soda
 1 tsp vanilla

.
Combine first 5 ingredients in a microwave proof casserole dish and cook
on high for 5 min then stir and cook on high for a further 13-15 mins.
This should register hardcrack stage on candy thermometer
 300 150 .
.
Remove carefully and add the butter, soda and vanilla...stir until light
and bubbly then pour onto buttered cookie sheet.

THIS IS VERY HOT .............cool and eat....good stuff !
 RATING
Difficulty:
very easy.
Time:
30 mins. + cooling time.
Precision:
approximate measurements.

Lynda Murray
[e-mail]


 REC.FOOD.RECIPES-#135 CHICKEN-SALAD4 MSL 4 Jun 91 1991
 CHINESE BBQ CHICKEN SALAD
 CHINESE BARBECUE CHICKEN
(Adopted from Flora Chang's Creative Chinese Cooking Made Easy

This chinese chicken salad has always been a hit with friends and family. It
includes the delightful crunchy Mai Fun noodles. See notes at end of recipe
for more comments.

 Marinade:
 1 tsp salt
 1 Tbls soy sauce 15 ml
 2 Tbls sherry 30 ml
 Sauce:
 2 Tbls red wine vinegar 30 ml
 1/4 cup soy sauce 55 ml
 2 Tbls sesame oil 30 ml
 2 Tbls sugar 30 g
 2 tsp hoisin sauce
 2 stalks green onion
shredded
 Other stuff:
 3/4 head lettuce
torn into small pieces
  bean sprouts
(equivalent amount to 1/4 head lettuce)
 1 or 2 chicken breasts
(boneless and skinless)
 3 Tbls sesame seeds
  Mai Fun Noodles or Sai Fun Noodles
(Chinese Rice Noodles)
  oil
for deep frying

 The night before serving (or morning):
.
Mix marinade ingredients.
.
Cut chicken into small cubes about
 3/4 inch 2 cm
or smaller. Mix chicken
pieces with marinade.
.
Bake chicken and marinade in dish large enough so that chicken pieces are
spread out (not in a big pile). I use a small Corning Ware dish. Oven
should be at
 350 180 .
Bake approximately 25-30 minutes until
chicken pieces are cooked.
.
After sufficient cooling period, place chicken in refrigerator to
chill/store.
.
While baking chicken, mix sauce. Place in refrigerator to chill.
 Anytime before serving:
(this makes a great show for your guests or you may want to do this ahead of
time).
.
Pour oil in wok or pan until it is at least
 1 inch 2.5 cm
deep
 (2-3 inches (5-8 cm
is
much better!). Heat to
 375-400 190-200 .
.
Place a single Mai Fun noodle in hot oil to test. If the oil is hot
enough, the noodle will instantly expand like crackly popcorn.
.
Place small quantities of noodles in the hot oil. They will expand
instantly. Be sure all noodles are cooked. Sometimes the expansion will
lift noodles out of the oil before they cook. Flip the uncooked noodles
into the hot oil so they cook too. The cooked noodles don't retain much
oil.
.
Cook enough noodles to match the size of lettuce/bean sprouts. The
noodles will shrink when you add the sauce.
 Before serving:
.0
Mix lettuce and bean sprouts. Place in bowl twice as large as the
lettuce/bean sprouts.
 Do this the instant before serving:
.1
Remove the chicken from the refrigerator. Mix with the lettuce and bean
sprouts.
.2
Add the noodles. Mix with the salad.
.3
Sprinkle sesame seeds on top of salad.
.4
Remove the sauce from the refrigerator. Stir and pour over salad.
Serve immediately.

.
Hoisin Sauce is available in most grocery stores in the Chinese section.
.
Be sure to use the dark, flavourful sesame oil. The light stuff,
naturally pressed and filtered, has no flavour and just doesn't make it.

Mai Fun noodles are easy to find. Your grocery store should have them in
the Chinese section. They are translucent rice noodles; sold in small
bundles wrapped in plastic. Any similar rice noodles seem to work fine.
.
Be careful when you double this (or any Chinese) recipe. DO NOT double
the salt items (salt, soy sauce, etc.).
.
This stuff tastes great!
 RATING
Difficulty:
moderate.
Time:
1 hour + marinading time.
Precision:
measure ingredients.

Dave
hac2arpa!HAC2GM!CATENG::CATENG::MRGATE::(A1::DSTOL)(A1::DSTOL)(A1::DSTOL)


 REC.FOOD.RECIPES-#135 CHICKEN-SALAD5 SL 4 Jun 91 1991
 CHICKEN SALAD
 CHICKEN
My favorite summer meal is chicken salad served with fresh fruit salad
(Cantalope, Watermelon, Strawberries, Grapes, Honeydew, etc.) But the best
way to make the chicken salad is:

  boiled chicken
cut into cubes
  seedless grapes
cut in half
  almond slivers
 Dressing:
 50% yogurt
 50% mayonaise
 handful chopped scallions

.
Blend ingredients for dressing together.
.
Add chicken and grapes.

Serve on a piece of rasin bread with the fruit salad and a tall glass of
brewed iced tea with a sprig of mint.
 RATING
Difficulty:
very easy.
Time:
time to boil chicken + 10 mins.
Precision:
no need to measure.

Michael Edelman
[e-mail]


 REC.FOOD.RECIPES-#135 CHILI-8 M 10 Jun 91 1991
 CHILI VERDE
 CROCKPOT PORK
This is adapted from Diana Kennedy, other sources, memory, and experience.
And, I have been making it quite a while in my crockpot. The recipe should
be easily adaptable for simmering in a pot for a couple of hours instead.

 2 lb lean pork 900 g
 1 onion
 1 green pepper
 3-4 cloves garlic
minced
 1 small can diced green chilis
 1-3 jalapenos
sliced
  tomatillos
How many? Well, when I got fresh ones in San Diego, I'd get 7 or 8. Peel
off the husk and coarsely chop. Now that I've moved to Pittsburgh (don't
ask me why), I've had to use canned ones on occasion. How many? Well, I
don't really remember, it was one medium sized can, I think.

Pay attention: I mean tomatillos, not green tomatoes. The 'Frugal
Gourmet' substituted celery and tomatoes. I haven't forgiven him yet.
 Seasoning:
 2 tsp oregano
 1 tsp dried red chili peppers
 2 tsp sage
 1 tsp cumin seeds
  black pepper
(optional)
 1/2 cup beer 110 ml
(optional)
  salt and pepper
to taste

.
Coarsely chop and saute the onion and green pepper in olive oil with the
garlic. Throw into the crockpot.
.
Also throw in the green chilis. Depending on your propensity for spicy
food, you may add from 1-3 jalapenos. Then, throw the tomatillos in the
pot.
.
Trim off all the excess fat you can from the pork, cut into cubes, and
brown in the pan that you sauteed the onion, etc. in. Put into the pot.
.
Now, the seasoning mixture. I prefer to grind up the spices in my mortar,
perhaps with some black pepper. I almost never put salt in anything, so I
probably wouldn't here either, but you may want to. I probably would add
a dash of beer for obscure reasons.
.
This crockpots all day, or could be simmered for probably about 2 hours.

Traditionally, this is served in bowls, with hot flour tortillas, salsa, and
cilantro. You can also have sour cream, grated cheese, olives, and pickled
carrots and jalapenos around. Of course, you wrap all this up in the
tortillas, making killer burritos.

I throw one twist into this, a technique that comes from carnitas. After
cooking, I separate the meat from the broth, crisp the meat under the broiler,
and reduce the sauce in the pan. This adds a great texture to the meat, and
keeps the burritos from being too soggy.
 RATING
Difficulty:
easy.
Time:
?
Precision:
approximate measurements.

Clark Quinn
[e-mail]
Rec.Food.Recipes Digest #136
Tue 11 Jun 1991

Bol:   Banana Bread (Cory Lewkowicz)
Bo:    Zucchini Bread (Cory Lewkowicz)
Mol:   Falafel Eggplant Parmesan (Ellen Mitsue Eades)
Bol:   Whole Wheat Banana Bread (Brenda L Aldridge)
Bl:    Bread Machine English Muffin Bread (Dick Kalagher)
Ov:    Easy Chana Masala (Rodney Doyle Van Meter III)
Cl:    Peanut Brittle (Cory Lewkowicz)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#136 BANANA-BREAD-8 Bol 4 Jun 91 1991
 BANANA BREAD
In response to your request for a banana bread recipe, this is one that my mom
used to make, and it's really good:
 Makes two large breads, or one large and three small breads
 1 cup margarine 225 g
 2 cups sugar 400 g
 2 tsp vanilla
 2 tsp lemon juice
 4 eggs
 2 cups mashed bananas
 1 tsp salt
 3 1/2 cups flour 450 g
 2 tsp baking soda
 2 tsp baking powder
 1 cup sour cream 225 ml
 1 cup chopped nuts 150 g

.
Cream margarine and sugar; add vanilla and lemon juice.
.
Add eggs, one at a time, beating well after each addition.
.
Mix in bananas.
.
Sift salt, flour, baking soda, and baking powder; add alternately with
sour cream to banana mixture.
.
Fold in nuts and pour into greased loaf pans. Bake
 350 180
for 50-55 minutes.
 RATING
Difficulty:
easy.
Time:
1 1/4 hours.
Precision:
measure ingredients.

Cory Lewkowicz
[e-mail]


 REC.FOOD.RECIPES-#136 ZUCCHINI-BREAD Bo 4 Jun 91 1991
 ZUCCHINI BREAD
My husband makes this one whenever he can, and it's really good too (the
recipe is on a pretty beat up sheet of paper, and I have no idea where he got
it).
 Makes two large breads
 4 eggs
beaten
 2 cups sugar 400 g
 1 cup vegetable oil 225 ml
 3 1/2 cups flour 450 g
 1 1/2 tsp baking soda
 1 tsp salt
 1 tsp cinnamon
 3/4 tsp baking powder
 2 cups grated zucchini, carrots, and walnuts
 1 cup raisins 150 g
 1 tsp vanilla

.
Mix eggs, sugar, and oil in a large bowl.
.
Combine dry ingredients and add to wet ingredients alternately with the
grated zucchini.
.
Stir in raisins and vanilla. Pour into two greased and lightly floured
loaf pans. Bake at
 300 150
for 55 minutes (test with toothpick).
 RATING
Difficulty:
easy.
Time:
1 hour 10 mins.
Precision:
measure ingredients.

Cory Lewkowicz
[e-mail]


 REC.FOOD.RECIPES-#136 EGGPLANT-5 Mol 5 Jun 91 1991
 FALAFEL EGGPLANT PARMESAN
I invented this variation on eggplant parmesan last night. The basic recipe
is from the Vegetarian Epicure Book 2. The use of falafel rather than
breadcrumbs adds a really nice spicy flavor.

 1 medium to large eggplant
 1 egg
beaten
 1/2 cup falafel mix
  olive oil
 1 can tomato sauce
(preferably chunky)
  chopped oregano, garlic, and optional other Italian herbs
 1 cup mozzarella cheese 100 g
grated
 1/2 cup parmesan cheese 50 g

.
Heat frying pan with generous amount of olive oil; preheat oven to
 400 200 .
.
Slice washed eggplant crossways into rounds about
 1/2 inch 1 cm
thick and dip
first into egg and then into falafel mix. Place eggplant slices in frying
pan a few at a time and fry till browned on both sides. You may have to
add more olive oil.
.
After all slices are fried, put them in a baking dish (works best if the
eggplant slices all fit on the bottom layer, but can be done in more
layers if you take more baking time). Spread mozzarella over the eggplant.
Mix garlic, oregano & other herbs with the tomato sauce; spread tomato
sauce over the mozzarella and eggplant. Finally, sprinkle the sauce with
parmesan cheese. Bake for 15-20 minutes.
 RATING
Difficulty:
easy.
Time:
30 mins.
Precision:
no need to measure.

Ellen Mitsue Eades
[e-mail]


 REC.FOOD.RECIPES-#136 BANANA-BREAD-9 Bol 5 Jun 91 1991
 WHOLE WHEAT BANANA BREAD
 WHOLEFOOD
From the New York Times Natural Foods Cookbook by Jean Hewitt.

 1/2 cup butter 100 g
 3/4 cup brown or raw sugar 175 g
 1 egg
 1 cup unsifted stoneground whole wheat flour 175 g
 1/2 cup unsifted unbleached white flour 50 g
 1 tsp baking soda
 3/4 tsp sea salt
 1 1/4 cup mashed ripe bananas
(2 large or 3 small)
 1/4 cup buttermilk or yogurt 55 ml

.
Preheat oven to
 350 180 .
.
Cream the butter and sugar together until very light and creamy. Beat in
the egg.
.
Sift together the whole wheat flour, white flour, baking soda, and salt.
Combine the bananas and yogurt, stirring just enough to mix.
.
Add dry ingredients alternately with banana mixture to butter mixture,
stirring just enough to combine well.
.
Turn into an oiled
 9x5 inch 23x13 cm
loaf pan.
.
Bake 50-60 minutes or until done.
.
Cool in the pan 10 minutes. Remove from the pan and finish cooling on a
rack.

I use regular salt and non-fat plain yogurt. Sometimes I add poppy seeds.
This bread is really good and filling, and the whole wheat flour gives it
lots of substance. Really good heated with cream cheese.
 RATING
Difficulty:
easy.
Time:
1 1/4 hours + cooling time.
Precision:
measure ingredients.

Brenda L Aldridge
ssc-bee!ssc-vax![e-mail]


 REC.FOOD.RECIPES-#136 BREAD-MACHINE6 Bl 1 Jun 91 1991
 ENGLISH MUFFIN BREAD Recipe for a bread machine
The following is reposted from the Bread Digest, a digest for users of bread
machines. For information on the bread digest, send a note to
[e-mail] -aem.

In one of the previous digests, someone mentioned an ad for The Bread Machine
Cookbook from Simmer Pot Press in NC. I sent for the book and got it in a
week or so. I have tried a half dozen recipies so far and can report that it
is excellent. Unlike the DAK recipies, these seem to always come out
excellent and just as described. I have the Wellbuilt glass domed R2D2
machine (the same as the DAK).

Here is my favorite so far. This bread is great toasted with a little
marmalade on it. Makes a great no-fat breakfast. If you like this, buy the
book because there appear to be many more like it.

 2 tsp yeast
 3 cups bread flour 500 g
 3 Tbls non-fat dry milk powder
 1/4 tsp baking soda
 1 tsp salt
 2 tsp sugar
 1 1/4 cups hot water 180 ml

The bread will have a flat or slightly concave top and a wonderful texture.
If you are around during the final rising, sprinkle a little yellow cornmeal
on the top for a nice touch.
 RATING
Difficulty:
easy.
Time:
?
Precision:
measure ingredients.

Dick Kalagher
[e-mail]


 REC.FOOD.RECIPES-#136 CHANA-MASALA Ov 6 Jun 91 1991
 EASY CHANA MASALA
 INDIAN
I love chana masala, so I was looking for a way to make something that
resembled it. This is close, I think, though I'm not an expert in Indian
cooking. This variant is trivially easy to prepare, provided you have access
to real Indian spices. If you don't, I can try to conjure up a mixture which
will approximate this, but don't hold your breath...

 2 lb garbanzo beans 900 g
(chick peas)
 1 medium-sized onion
 1 can vindaloo sauce
(VERY hot yellow curry)
  oil

.
Cook the chick peas if you're not using canned.
.
Chop up the onion. Put a little oil in a
 3 quart 3 l
saucepan and heat. Throw
in the onion and stir until the onion is soft.
.
Add the chick peas and the can of sauce. Adjust the liquid level with
water (or the liquid from the chick peas), so that everything is
well-coated, more like a stew than a soup. Heat, stirring thoroughly.
.
Serve over rice and with naan or other bread.

Makes a good vegan entree for about 4 people, or a side dish for more.
 RATING
Difficulty:
easy.
Time:
15 mins. + time to cook chick peas.
Precision:
no need to measure.

Rodney Doyle Van Meter III
[e-mail]


 REC.FOOD.RECIPES-#136 PEANUT-BRITT-2 Cl 6 Jun 91 1991
 PEANUT BRITTLE
 MICROWAVE
This comes from a good friend of ours (requires a microwave oven).
Peanut Brittle (1 pound)
 (1 pound) (500 g)
 1 cup sugar 200 g
 1/2 cup corn syrup 110 ml
 1 cup roasted peanuts 150 g
 1 tsp butter
 1 tsp baking soda

.
In
 1 1/2 quart 1 1/3 l
casserole dish, stir together sugar and syrup. Microwave at
high, for 4 minutes.
.
Stir in peanuts. Microwave at high, 3-5 minutes.
.
Add butter and vanilla (our friend didn't say exactly how much, you will
need to experiment with this) -- blend well. Microwave at high,
1-2 minutes.
.
Add baking soda (sprinkle to cover top), and gently stir until light and
foamy. Pour mixture onto lightly greased cookie sheet. Cool 1/2 - 1 hour.
.
When cool break into small pieces and store in air tight container.
 RATING
Difficulty:
easy.
Time:
15 mins. + cooling time.
Precision:
approximate measurements.

Cory Lewkowicz
[e-mail]
Rec.Food.Recipes Digest #137
Wed 12 Jun 1991

MV:   Grilled Polenta with Pesto (Carol Miller-Tutzauer)
OV:   Grilled Mushrooms (Carol Miller-Tutzauer)
OV:   Raspberry Vinegar Marinade (Carol Miller-Tutzauer)
OV:   Grilled Apple Slices (Carol Miller-Tutzauer)
OV:   Grilled Leeks (Carol Miller-Tutzauer)
MVol: Grilled Peppers Stuffed with Eggplant (Carol Miller-Tutzauer)
OV:   Grilled Summer Squash with Rosemary Oil (Carol Miller-Tutzauer)
Dl:   Sliced Fruit with Yogurt-Mint Dressing (Carol Miller-Tutzauer)
Al:   Smoked Parmigiano with Assorted Breads (Carol Miller-Tutzauer)
AV:   Brushetta with Grilled Eggplant (Carol Miller-Tutzauer)
SLol: Grilled Potatoes and Fennel Salad (Carol Miller-Tutzauer)
OV:   Barbecued Vegetables (Marcia Bednarcyk)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#137 POLENTA-GRILL MV 5 Jun 91 1991
 GRILLED POLENTA WITH PESTO
 BARBECUE
From Grill Book: New Foods and Flavors for the Grill by Kelly McCune, NY:
Harper & Row, 1986, ISBN# 0-06-096006-x

 1 tsp salt
 4 cups water 900 ml
 1 cup dry polenta
 2 Tbls margarine 25 g
  olive oil
  Pesto
 The polenta:
.
[Note: Should be prepared an hour or more before cutting; can be made
a day ahead if desired.]

Bring salted water to a boil in a large, heavy saucepan. Slowly add the
polenta, stirring constantly with a wooden spoon. Reduce the heat and
continue stirring, pressing the lumps out against the side of the pan.
Cook over low heat for 45 minutes, stirring frequently, until it is thick
and well congealed and pulls away from the sides of the pan.
.
Beat in the margarine.
.
Spread the polenta into a greased (margarine)
 8 inch 20 cm
square pan or a
 10 inch 25 cm
pie pan. Cool for an hour or more. Cut into squares, wedges,
or strips.
 To grill:
.
Brush the slices with olive oil. On an open grill over medium-hot coals,
grill the potenta 10 minutes per side.
.
Serve with a dollop of pesto on top.
 RATING
Difficulty:
easy.
Time:
1 hour cooking + 1 hour cooling + 20 mins. grilling
Precision:
approximate measurements.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#137 MUSHROOM-GRILL OV 5 Jun 91 1991
 GRILLED MUSHROOMS
 BARBECUE
From Grill Book: New Foods and Flavors for the Grill by Kelly McCune, NY:
Harper & Row, 1986, ISBN# 0-06-096006-x

 16-20 medium-sized mushrooms
  Raspberry Vinegar Marinade
(see recipe 'VINEGAR-RASP')
 To prepare the mushrooms:
.
Wash and trim the stems. Marinate the mushrooms in some of the Raspberry
Vinegar Marinade for 15 minutes.
.
Soak 4 wood skewers in water for 15 minutes or so. Place 4 or 5 mushrooms
on each skewer.
 To grill:
.
On an open or covered grill over medium-hot coals, grill the mushrooms for
15 minutes, turning frequently to brown all sides.
 RATING
Difficulty:
very easy.
Time:
15 mins. marinading + 15 mins cooking.
Precision:
no need to measure.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#137 VINEGAR-RASP OV 5 Jun 91 1991
 RASPBERRY VINEGAR MARINADE
 BARBECUE
From Grill Book: New Foods and Flavors for the Grill by Kelly McCune, NY:
Harper & Row, 1986, ISBN# 0-06-096006-x

 3/4 cup red raspberry vinegar 170 ml
[Four Monks brand is the best; otherwise get a strong raspberry vinegar if
possible]
 1/2 cup dry white wine 110 ml
 1/4 cup olive oil 55 ml
  juice of 1/4 lemon
 2 shallots
coarsely chopped
 2 Tbls fresh basil
chopped

or
 2 tsp dried basil
 1/2 cup fresh [or thawed frozen] raspberries
lightly mashed [optional, for a more pronounced raspberry flavor]
  freshly ground black pepper

.
Combine all the ingredients in a bowl and whisk to emulsify.

See recipe 'MUSHROOM-GRILL'.
 RATING
Difficulty:
very easy.
Time:
10 mins.
Precision:
approximate measurements.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#137 APPLE-GRILLED OV 5 Jun 91 1991
 GRILLED APPLE SLICES
 BARBECUE
From Grill Book: New Foods and Flavors for the Grill by Kelly McCune, NY:
Harper & Row, 1986, ISBN# 0-06-096006-x

 3 apples
(Choose firm and slightly tart red/green apples such as Gravensteins,
MacIntoshes, Granny Smith, pippin, or Cortland).
  walnut oil
  white wine vinegar
 To prepare the apples:
.
Wash, core, and cut the apples into
 1/4 inch .5 cm
slices. Rub with walnut oil
and sprinkle with vinegar.
 To grill:
.
On an open grill over medium-hot coals, cook the apples until tender when
pierced with a skewer, approximately 3 minutes per side.
 RATING
Difficulty:
very easy.
Time:
10 mins.
Precision:
no need to measure.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#137 LEEKS-GRILLED OV 5 Jun 91 1991
 GRILLED BABY LEEKS
 BARBECUE
From Grill Book: New Foods and Flavors for the Grill by Kelly McCune, NY:
Harper & Row, 1986, ISBN# 0-06-096006-x

 1/4 cup olive oil 55 ml
 1/4 cup white wine vinegar 55 ml
 6-7 thin slices of orange zest
 1 tsp fresh thyme
chopped

or
 pinch dried thyme
  freshly ground white pepper
 12 baby or 2 large leeks
[scallions left whole are also good]
 To prepare the leeks:
.
Combine the oil, vinegar, orange zest, thyme, and pepper in a bowl and let
stand while you prepare the leeks.

[Hint: If you would like a stronger orange flavor, add a bit or orange
juice. Also, you can heat the marinade on the stove to boiling, then let
cool. This will infuse the marinade much more with the flavor of the zest.
As a variation, you can also use lemon or lime zest.]
.
To remove the grit from small leeks, split down the middle lengthwise to
2 inches from the base. Rinse the grit out from between the layers and
shake dry. Trim off about 3 inches of the green top and trim the base,
if desired. For larger leeks, split in half lengthwise, rinse, and secure
the layers with toothpicks.
.
Marinate 15-30 minutes in the oil-vinegar mixture.
 To grill:
.
On an open grill over medium-hot coals, grill the leeks on all sides until
browning and tender, 10-15 minutes.
 RATING
Difficulty:
very easy.
Time:
45 mins. preparation + 15 mins. grilling.
Precision:
approximate measurements.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#137 PEPPER-GRILL MVol 5 Jun 91 1991
 GRILLED PEPPERS STUFFED WITH EGGPLANT
From The Art of Grilling: A Menu Cookbook, by Kelly McCune, NY: Harper & Row,
1990, ISBN# 0-06-096462-6

 1 medium-sized eggplant
  salt
 1/4 cup olive oil 55 ml
 1 cup bread crumbs 100 g
 2 cloves garlic
minced to a paste with a pinch of salt
 1/2 cup Parmesan cheese
finely grated
 1/4 cup pine nuts
 1/4 cup Italian parsley
chopped fresh
 1 Tbls chopped fresh herb leaves (i.e. basil, marjoram, thyme, oregano)
 1 egg
beaten
 6 red or yellow bell peppers
(select ones that are large and firm)

.
Slice the eggplant into
 1/4 inch .5 cm
thick slices. Salt lightly and set aside
on paper towels to drain for 1/2 hour.
.
Rinse them lightly and pat dry. Chop coarsely. In a large skillet, heat
the oil and saute the eggplant over high heat until browned and tender,
approximately 5 minutes.
.
Chop the cooked eggplant again and combine it with the bread crumbs,
garlic, Parmesan, pine nuts, parsley, and herbs in a bowl. Add the
beaten egg and mix well.
.
Cut the tops off the peppers and remove and discard the seeds and
white-ish core from both the tops and from inside the peppers. Reserve
the tops.
.
Stuff the eggplant mixture loosely into the peppers. Secure the tops
to the peppers with toothpicks. Cook the peppers in a covered grill
over a medium-hot to low fire for 1 hour turning occasionally.
 Suggested Menu:
.nf
o Grilled Peppers Stuffed with Eggplant
o Grilled Skewered Summer Squash with Rosemary Oil
o Sliced Fruit with Yogurt-Mint Dressing
.fi
 RATING
Difficulty:
easy.
Time:
1 hour preparation + 1 hour cooking.
Precision:
approximate measurements.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#137 SQUASH-GRILLED OV 5 Jun 91 1991
 GRILLED SUMMER SQUASH with Rosemary Oil
 BARBECUE
From The Art of Grilling: A Menu Cookbook, by Kelly McCune, NY: Harper & Row,
1990, ISBN# 0-06-096462-6

 Rosemary Oil
(see below)
 6 assorted summer squashes
(i.e. crookneck, summer, succhini, or pattypan)
  salt

.
Prepare the Rosemary Oil and set aside.
.
Soak 6 wood skewers in water for 15 minutes.
.
Cut the squash into
 1 inch 2.5 cm
pieces. Skewer the squash pieces, alternating
the varieties. Brush with the flavored oil and sprinkle with salt.
.
Grill on an open or covered grill over a medium-hot fire for about 10
minutes, turning occasionally.
 Rosemary Oil
.
To a 16 oz. bottle of oil add a large sprig of fresh rosemary and several
black peppercorns. Let stand for as little as an hour (for just a hint of
flavor), or up to several weeks for a stronger infusion.

Note: To get highly flavored oil quickly, take rosemary and grind with
mortar & pestle, then add to oil.
 RATING
Difficulty:
easy.
Time:
15 mins. preparation + 10 mins. cooking. + time to prepare oil.
Precision:
approximate measurements.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#137 FRESH-FRUIT-2 Dl 5 Jun 91 1991
 SLICED FRUIT WITH YOGURT-MINT DRESSING
 BARBECUE
From The Art of Grilling: A Menu Cookbook, by Kelly McCune, NY: Harper & Row,
1990, ISBN# 0-06-096462-6

  Assorted fruit
peeled if desired and sliced (choose fresh fruit in season)
 Yogurt-Mint Dressing:
 1/2 cup plain yogurt 110 ml
 1 Tbls lemon juice 15 ml
freshly squeezed
 1 Tbls brown sugar
 2 Tbls fresh mint leaves
chopped

.
Arrange sliced and whole fruit on a serving dish.
.
Whisk the yogurt, lemon juice, brown sugar, and mint together and drizzle
it over the fruit.
 RATING
Difficulty:
very easy.
Time:
5 mins. + time to prepare fruit.
Precision:
approximate measurements.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#137 PARMIGIANO Al 5 Jun 91 1991
 SMOKED PARMIGIANO WITH ASSORTED BREADS
 BARBECUE
From The Art of Grilling: A Menu Cookbook, by Kelly McCune, NY: Harper & Row,
1990, ISBN# 0-06-096462-6

 3 slices imported Parmesan or Romano cheese
 1/3 - 1/2 inch 1 cm
thick (approximately
 1 1/2 lbs 700 g
total)
  olive oil
 1 Tbls chopped fresh herb leaves
(i.e. rosemary, oregano, marjoram, or thyme)
 1 jar large grape leaves
  freshly ground black pepper to taste
  assorted breads
  grapevine cuttings
or other mild-flavored smoking chips

.
Soak 4 or 5 grapevine cuttings (or a handful of other mild-flavored
smoking chips) in water for 30 minutes.
.
Rub the Parmesan slices sell with olive oil and sprinkle one side with
herbs. Drain and pat dry 12-14 grape leaves and lightly rub them with
oil. Arrange them in 3 stacks at least
 1 inch 2.5 cm
wider all around than a
Parmesan slice.
.
Put the damp cuttings on medium-hot to low coals and allow them to smoke
for a minute or two. Place the leaf stacks on the grill and put a cheese
slice in the center of each one. Cover the grill. Melt and smoke the
cheese for 3-5 minutes.
.
With a large spatula, lift the grape leaves and cheese slices onto a warm
plate and sprinkle with pepper. Serve immediately with assorted breads.
 RATING
Difficulty:
easy.
Time:
10 mins. + soaking time.
Precision:
approximate measurements.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#137 BRUSHETTA AV 5 Jun 91 1991
 BRUSHETTA WITH GRILLED EGGPLANT
 BARBECUE
From The Art of Grilling: A Menu Cookbook, by Kelly McCune, NY: Harper & Row,
1990, ISBN# 0-06-096462-6

 1 large eggplant
  salt
 1 small red bell pepper
 1/2 cup olive oil 110 ml
 2 cloves garlic
minced to a paste
 1 tsp balsamic vinegar
 1/4 cup fresh Italian parsley
chopped
  salt and freshly ground pepper to taste
 1 loaf crusty Italian bread
 1/4 cup capers
drained

.
Trim the ends and slice the eggplant into
 1/2 inch 1 cm
thick slices. Sprinkle
the slices lightly with salt and allow to drain on paper towels for 30
minutes. Rinse lightly and pat dry.
.
Meanwhile, char the red pepper over red-hot coals until blackened all
over. Place the pepper in a closed brown paper bag for 10 minutes.
Remove and scrape off all the blackened skin with the dull side of a
knife. Do not rinse. Stem and seed the pepper and slice it into
 1 inch 2.5 cm
long thin slivers.
.
Brush the eggplant slices lightly with some of the olive oil. Grill the
slices over medium-hot coals until browned and tender when pierced with a
skewer, approximately 4 minutes per side.
.
Chop the cooked eggplant and mix in the peppers, garlic,
 1 Tbls 15 ml
of the
oil, vinegar, and parsley. Add salt and pepper and set aside until ready
to use.
.
Slice the bread into
 1/3 inch 1 cm
thick slices. Pour the remaining olive
oil onto a plate. Grill the bread on both sides until browned. Dip
one side quickly in the olive oil. Spread a spoonful of the eggplant
mixture on the toasted bread and sprinkle a few capers on top. Serve
immediately.
 RATING
Difficulty:
easy.
Time:
1 hour.
Precision:
approximate measurements.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#137 SALAD-GRILL SLol 5 Jun 91 1991
 GRILLED POTATOES & FENNEL SALAD
 BARBECUE
From The Art of Grilling: A Menu Cookbook, by Kelly McCune, NY: Harper & Row,
1990, ISBN# 0-06-096462-6

 3/4 cup mayonnaise 170 ml
preferably homemade
 2 Tbls heavy cream or half and half 30 ml
 1 small garlic clove
minced to a paste
 2 green onions
white part and half the green, minced
 2 tsp sugar
  salt and freshly ground black pepper to taste
 1 large fresh fennel bulb
(or 2 small bulbs)
 4 medium-sized boiling or red potatoes
scrubbed but not peeled
  olive oil

.
Prepare the mayonnaise.
.
Into the mayonnaise whisk the cream or half and half, garlic, green
onions, and sugar until smooth. Season with salt and pepper and
refrigerate until ready to use.
.
Slice the white bulb of the fennel vertically into
 1/4 inch .5 cm
thick slices,
securing the layers with skewers. Reserve several sprigs of fennel leaves
for garnish.
.
Slice the potatoes into
 1/4 inch .5 cm
thick slices. Brush the fennel and
potato slices with olive oil. Grill the potatoes in a covered grill over
medium-hot coals until browned and tender when pierced with a skewer,
3-5 minutes per side. Grill the fennel slices for 2 minutes per side.
Allow both to cool. Slice the fennel into sticks.
.
Arrange the cooked potato slices on a platter and pile the fennel sticks
in the center. Drizzle with the mayonnaise dressing, and sprinkle the
fennel leaves on top.
 RATING
Difficulty:
very easy.
Time:
20 mins.
Precision:
no need to measure.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#137 BBQ-VEG OV 11 Jun 91 1991
 BARBECUED VEGETABLES
 BARBECUE
Here are some ideas for barbequing vegetables:
 Skewered Vegetables
Let marinate in Italian dressing or equivalent over night to pick up flavor.
Cherry Tomatoes, chunks of green peppers, sweet onions, mushrooms, cubes of
tofu (they really pick up the flavor), etc. Soak the wooden skewers overnight
before using to slow down the rate at which they blacken.
 Just Skewered Mushrooms
I separate these out because they are so incredibly delicious grilled that I
often make them alone. Be sure to marinate them in some kind of oil-based
marinade, or they dry out and shrivel up. (Try a mixture of olive oil, fresh
organo, and garlic). Brush on more of this oil as they're cooking. Be careful
not to overdo it because the oil causes flare ups.
 Eggplant
This is also marvelous. Don't bother to salt/drain it, or it tends to get too
dry on the grill. I like to use the Japanese eggplant sliced quite thin on the
diagonal, grill until they start to blacken, and then toss the slices in a
dressing made of olive oil, balsamic vinegar, oregano, salt, pepper, garlic,
dash of sugar, and dash of cayenne/red pepper flakes.
 Corn on the Cob
Take off all the silk you can, then soak it in water in the husk. Put on the
grill....yum.
 Baked Potatoes
Since I hate to waste heat, I often wrap up a few potatoes in foil (wash
first, and pierce skins) and set them over the coals as they're burning out.
I don't know how long they really take, as I leave them overnight and they're
done in the morning! The coals give a very interesting flavor to the potato.

Something I've thought of to do at the next BBQ: wash and halve small red
potatoes, then wrap them in foil with butter and onions and garlic. They
should take a lot less time, and I'd imagine the flavors will blend well.
 Tofu, Fish and Onions
This is a favorite of a friend...marinate them all in soy sauce, onions and
olive oil, then wrap in foil with the onions and toss on the grill. This was
fantastic.
 RATING
Difficulty:
very easy.
Time:
NA.
Precision:
NA.

Marcia Bednarcyk
[e-mail]
Rec.Food.Recipes Digest #138
Thu 13 Jun 1991

BVo:  Zucchini Nut Bread (Lisamarie Babik)
BVo:  Zucchini Bread (Anaar Kanji)
M:    Veal with Mustard and Basil (Jennifer Ross)
SPl:  Brandied Peach Soup (Arlene M Osborne)
Col:  Guava Cake (Beatriz Gonzalez-Yanes)
MV:   Oriental Steamed Bun (Renee P. Peloquin)
SL:   Chinese Chicken Salad (Dee Swayze)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#138 ZUCCHINIBREAD1 BVo 7 Jun 91 1991
 ZUCCHINI NUT BREAD

 3 cups flour 400 g
 1 1/4 cups wheat germ
 1 cup chopped nuts 150 g
 3 tsp baking powder
 2 tsp cinnamon
 1 tsp salt
 2 eggs
 1 3/4 cups sugar 375 g
 2/3 cup oil 150 ml
 2 tsp vanilla
 3 cups grated zucchini

.
Mix together the first six ingredients (this is the flour mixture).
.
Beat the eggs, sugar, oil, and vanilla. Stir in zucchini. Add flour
mixture.
.
Pour into a loaf pan (I think this makes 2 loaves) and bake at
 350 180
for
1 hour and 20 minutes.
 RATING
Difficulty:
easy.
Time:
1 hour 40 mins.
Precision:
measure ingredients.

Lisamarie Babik
[e-mail]


 REC.FOOD.RECIPES-#138 ZUCCHINIBREAD2 BVo 7 Jun 91 1991
 ZUCCHINI BREAD
Here is an excellent zucchini bread recipe that I have enjoyed for years.

 4 eggs
 1 1/2 cups sugar 300 g
 1 1/3 cups oil 300 ml
 3 cups zucchini
shredded and unpeeled
 3 cups flour 400 g
 1 1/2 tsp baking soda
 1 1/2 tsp baking powder
 1/2 tsp cinnamon
 1/2 tsp salt
 1 1/2 cups walnuts
 1/2 tsp salt
(optional)
 1 cup raisins 150 g

.
Beat together eggs and sugar.
.
Blend in oil.
.
Mix in zucchini.
.
Sift together flour, baking soda, baking powder, cinnamon and salt.
.
Fold into above mixture.
.Sk 6
Stir in walnuts and raisins.
.
Bake at
 350 180
for 40-50 minutes in a bread pan.

After step 3, do not over beat the mixture. Just fold everything in gently
and fairly quickly. You may garnish the cake with some extra walnuts, before
baking, if you wish.
 RATING
Difficulty:
moderate.
Time:
approx. 1 hour.
Precision:
measure ingredients.

Anaar Kanji
[e-mail]


 REC.FOOD.RECIPES-#138 VEAL-MUSTARD M 7 Jun 91 1991
 VEAL WITH MUSTARD AND BASIL
 VEAL
(Henry's End Restaurant in Brooklyn Heights).

This is an easy and terrific recipe from the May 1991 Gourmet Magazine, p 162.
 Serves 2
 2 x 1/4 lb veal scallops
pounded
 1/4 inch .5 cm
thick
  flour
for dredging the veal
 1/4 cup butter 50 g
 1 Tbls minced shallots
 1/2 cup dry white wine 110 ml
 2 Tbls Dijon-style mustard 30 ml
 1/4 cup fresh basil leaves
chopped
 2 Tbls butter 25 g
cold, unsalted and cut into bits

.
Season the veal with salt and pepper and dredge it in the flour, shaking
off the excess.
.
In a skillet, heat the butter over moderately high heat until it is hot
but not smoking, in it saute the veal for 2 mins. on each side, or until
it is cooked through and transfer it to a plate. In the fat remaining in
the skillet cook the shallots, stirring, until they are softened, add the
wine, and deglaze the skillet, scraping up the brown bits.
.
Boil the liquid until it is reduced by half and stir in the mustard, the
basil, and salt and pepper to taste. Remove the pan from the heat and
add the cold butter, a little at a time, whisking and continue to whisk
the sauce until the butter is incorporated. Serve the veal with the sauce.

.
The recipe calls for
 1/4 cup 55 ml
clarified butter. This is not difficult to
do (consult a cookbook) but using unclarified butter works. When you
clarify butter, it reduced the chance that it will burn.
.
When you remove the veal from the pan, keep it warm on a plate in the
oven...you definitely want to serve this hot.
 RATING
Difficulty:
easy.
Time:
30 mins.
Precision:
measure ingredients.

Jennifer Ross
[e-mail]


 REC.FOOD.RECIPES-#138 PEACH-SOUP SPl 7 Jun 91 1991
 BRANDIED PEACH SOUP
 MICROWAVE
From 'Good Housekeeping or Redbook Magazine'.
 Serves 4
 29 oz can peach halves 825 g can
 1 cup dry, sweet white wine 225 ml
 1 Tbls brandy 15 ml
 1/2 tsp cinnamon
 2 Tbls cornstarch
 1 Tbls lemon juice 15 ml
 1/8 tsp white pepper
 1/2 cup water 110 ml
 1/2 cup sour cream 110 ml

.
Drain peaches, reserving
 1 cup 225 ml
syrup. Puree. In a bowl, mix syrup, puree,
cinnamon, pepper and wine. Cover with plastic wrap; poke a couple holes in
plastic to vent. Microwave on high for 4 minutes.
.
Blend cornstarch with water in a small bowl. Whisk in peach mixture. Cover.
Microwave on high until boiling (4 minutes), stirring once.
.
Mix brandy, sour cream, lemon juice and whisk into the peach mixture. Serve
the soup either hot or cold.
 RATING
Difficulty:
easy.
Time:
20 mins.
Precision:
measure ingredients.

Arlene M Osborne
[e-mail]


 REC.FOOD.RECIPES-#138 GUAVA-CAKE Col 8 Jun 91 1991
 GUAVA CAKE
Here is a recipe for a guava cake. It's from El Nuevo Dia, 4/14/91,
contributed by Marta Pizarro.

 6 oz butter 175 g
 1 cup sugar 200 g
 2 cups flour 250 g
 2 eggs
 1 tsp baking powder
 1 tsp vanilla extract
 8-10 oz guava paste 225-275 g

.
Preheat oven to
 350 180 .
.
Cream butter. Add sugar little by little. Add eggs one by one, followed
by the vanilla.
.
Sieve flour and baking powder and mix with the above.
.
Pour half the batter on a greased mold.
.
Place the guava paste (cut in slices) so as to cover all the batter.
.
Pour the rest of the batter and bake for 45-60 min, or until an inserted
toothpick comes out clean.

I have substituted butter with margerine, but the cake comes out a little
dry. The slices I cut are about
 1/4 in 0.5 cm ,
but they can be even thicker
depending on your taste.

If you have left over guava paste you can make an easy desert by cutting
slices and eating them along with cheese (in Puerto Rico we commonly use a
white salty cheese) so it's not so sweet. The guava paste can be stored in
the refrigerator, after opening, for several weeks.
 RATING
Difficulty:
moderate.
Time:
1 - 1 1/2 hours.
Precision:
measure ingredients.

Beatriz Gonzalez-Yanes
[e-mail]


 REC.FOOD.RECIPES-#138 STEAMED-BUN MV 9 Jun 91 1991
 ORIENTAL STEAMED BUN
 CHINESE
Here is a recipe my husband and I concocted from a couple of other recipes.
The filling and ingredients for Chinese yeast dough are adapted from
Oriental APPETIZERS & LIGHT MEALS by Susan Fuller Slack, HPBooks; according
to her, the filling is Malaysian style. It originally called for PORK, but we
substituted tofu, and found the result to be delicious. I think the filling is
almost infinitely variable. The tofu is important for texture, but the
vegetables could be decreased or increased, if the spices were varied
accordingly.
 Spicy Steamed Buns
Filling made from
 1/2 lb 225 g
tofu, pressed, and 1/2 cup vegetables.(see recipe)
1 loaf's worth of soft bread dough, more than doubled (see recipe)
  fresh greens
(cabbage, spinach, lettuce, etc.)

.
Line steamer tray (this can be a bamboo steamer, or even a folding
vegetable steamer) with fresh greens to prevent sticking. Bring water to
a boil. Pull out a roundish lump of dough, and without pressing all the
air out of it, push your thumb into it to form a cup. For a lump the size
of a small egg, fill with about a teaspoon of filling. Pull the edges
together and pinch, sealing securely.
.
Place in steamer, allowing
 1/2 inch 1 cm
between dumplings for expansion, more
if they are larger. Cover and steam for 5-10 min. (depending on size), or
until the dough becomes bready and a smooth skin has formed. Remove to
a plate or bowl to keep warm.

Don't forget the greens in the steamer are still edible. If you change them
out with each batch of buns, they won't even be overcooked (much). You need
to change them out occaisonally, anyhow, as they tend to shrivel and loose
their non-stick ability.
 Spicy Filling
 2 cloves garlic
minced
 2 shallots or onion, scallion, or fresh chives
minced
 1/2 cup crunchy vegetables
(bamboo shoots, rutabega, etc.) minced fine or cut into tiny matchsticks
 1/2 lb tofu 225 g
pressed and crumbled (instructions below)
 1/2 Tbls ginger root
finely minced
  oil for sauteing

Grind the following spices:
 1/2 tsp ground cumin
 1/4 tsp cinnamon
 1/8 tsp allspice
 1/2 tsp salt
(optional)
 1/4 tsp cayenne pepper
 1/8 tsp black pepper
 1/8 tsp five-spice powder
if you have it
Mix together the following:
 1 Tbls water, sherry, stock, or other liquid 15 ml
 1 Tbls soy sauce 15 ml
 1/2 tsp cornstarch
(mix until uniformly suspended & there are no lumps)

  Nuts, seeds, other crunchy things
if desired.

.
Measure the ground spices into a small bowl or plate.
.
Mix the stock, soy sauce, and cornstarch in another small bowl.
.
Stir-fry garlic and onions until soft, 1-2 minutes. Add the crunchy
vegetables and stir-fry 1 minute. Add the tofu, stir until it warms.
Push out of the way and add ginger, stir frying until it becomes fragrant.
.
Add the spices, then quickly stir the cornstarch mixture until it has no
lumps and add to pan. Cook until the liquid thickens and glazes. Remove
from heat.

You may have to change the timings, adding the vegetables sooner or later
depending on how long they need to cook.
 Soft Bread Dough
A plain white bread dough recipe, or a loaf of frozen dough, should work fine.
 Standard 1-loaf recipe
 1 cup water 225 ml
 1 packet yeast
 1 Tbls sugar
 1/2 tsp salt
if desired
 ~3 cups flour ~400 g
 Additions for Chinese-style bun:
 1 tsp white vinegar
 up to 2 Tbls liquid or solid oil
 increase 1/4 cup sugar 50 g

.
Add the yeast to the cup of warm (not over
 100 70 )
water, and let sit for
5-15 minutes, until it starts to foam (if it doesn't foam, the yeast is
a dud).
.
Add sugar, salt, vinegar and oil (if used). Stir in
 2 cups 250 g
flour until
well mixed and a very soft, sticky dough is formed. Gradually add more
flour until the dough can be handled, then turn out onto lightly floured
surface and knead in remaining flour, up to a total of
 3 - 3 1/4 cups 400 - 430 g ,
as
needed. Knead dough 10 minutes or until it is very elastic, and has a
smooth surface. Can be made in a food processor or mixer with dough hook.
Follow product instructions.
.
Place in oiled bowl, oil top or place in a humid place to rise, covered
1 - 1.5 hours. If desired, punch down and let rise additional 1 hour
until doubled again; this will improve the bread texture.
 Pressed Tofu
Tofu can be pressed to make it firmer and remove excess water. If you can't
get extra firm tofu, or if the tofu has been soaking up water for a month,
you might want to do this. I cut the pound tofu block in half horizontally,
making two short planks. This is convenient for storing half in water, and
for pressing the other half. Take the half pound of tofu, heat in microwave
until it is very hot and soft and steamy, about 2.5 min. Place the plank on
an upside-down plate in bottom of the sink. Place another plate on top, and
weight with a pot of water or other weight,
 2-4 lbs 1-2 kg, for 20 minutes or so,
until the tofu is cool. It will be firmer and chewier, and can be crumbled
or cut into dice for later use.

I found the filling a little on the salty side, and I think I would leave out
some or all of the white salt. I left out the 5-spice powder, not having any,
and didn't notice the lack. Don't overfill or overstretch the dough; it will
rip. This is a great finger food, and is good cold for lunch, too.
 RATING
Difficulty:
complicated.
Time:
?
Precision:
measure ingredients.

Renee P. Mattie
[e-mail]


 REC.FOOD.RECIPES-#138 CHICKEN-SALAD6 SL 10 Jun 91 1991
 CHINESE CHICKEN SALAD
 CHINESE CHICKEN
This is my mother's recipe and I always get raves when I serve this.
 Dressing:
 4 Tbls sugar
 1/2 cups salad oil 110 ml
 2 tsp salt
 2 Tbls sesame oil 30 ml
 2 tsp monosodium glutamate
(optional)
 6 Tbls white vinegar 100 ml
 1 tsp black pepper
(I prefer course ground)

.
Mix this together in a shaker bottle. Shake well before serving.

Make dressing ahead of time and chill. Serve sparingly.
 Salad:
 1 head lettuce
 4 chicken breasts
boneless skinned
 1 bunch green onions
 1 package wide chinese noodles
(ready to eat)

.
Grill chicken breasts or boil in unseasoned water until done, cool.
.
Tear lettuce into a large salad bowl, slice green onions about
 1/2 inch 1 cm
long and add.
.
Shred chicken and add to salad, mix all together well.
.
When ready to serve, toss in noodles (if noodles are not available, use
fried won ton strips or a can of regular chinese noodles). Serve with
dressing on the side.
 RATING
Difficulty:
easy.
Time:
15 mins. + time to cook chicken.
Precision:
measure ingredients.

Deirdre' Swayze
[e-mail]
Rec.Food.Recipes Digest #139
Fri 14 Jun 1991

M:    Seafood Gumbo (Clark Quinn)
Col:  Poppy Seed Cake (Brett Jones)
Col:  Poppy Seed Cake (tamar more)
Cl:   Quick Poppy Seed Cake (Elis Green Streeter)
Col:  Poppy Seed Cake (sommer)
CV:   Lemon Poppy Seed Cake (Brett Garrett)
CV:   Cold Strawberry/Banana Pie (Doris Woods)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#139 SEAFOOD-GUMBO M 10 Jun 91 1991
 SEAFOOD GUMBO
 FISH
Gumbo can be many things. I learned to make it using Paul Prudhomme's first
book. Other Louisiana and southern cookbooks should have it, as should Joy of
Cooking and one of Jeff Smith's (The Frugal Gourmet) books. However, as a
simple (and rough) starter:
.RS
Gumbo is a rich cajun soup, thickened either with a) okra, b) a roux, or c)
file' powder (ground sassafrass leaves). Of course, these can be combined.
.RE
I have made all types, but the easy one to make is the roux based. Pay
attention and read through before attempting, you'll need to rearrange the
steps to make it efficient.

 2 Tbls oil 30 ml
 2 Tbls flour
 1 onoin
diced
 1 green pepper
diced
 2-3 stalks celery
diced
 2 cloves garlic
minced
 2 tsp - 1 Tbls thyme
 2 tsp - 1 Tbls oregano
 2 tsp - 1 Tbls basil
 1/4-1/2 tsp cayenne pepper
 1/4-1/2 tsp black pepper
 1/4-1/2 tsp white pepper
  fresh parsley
chopped (optional)
  green onion
chopped (optional)
 1 Tbls Worcestershire sauce
  Tabasco
to taste
  meat
*

.
Heat the oil in the bottom of your soup pot, then add the flour. Stir the
flour briskly and brown the roux. It's faster to do over high heat BUT
it's easier to mess it up. Prudhomme has a section on making roux that
discusses this.  Be careful to not get any on you or you'll find out why
it's called cajun napalm. Take it off the heat if it gets too hot until
it cools down.
.
As soon as the roux is medium to dark brown (don't scorch the flour or
you'll need to start all over), throw in your diced onion, green pepper,
and celery (the sacred trinity in cajun cooking). These should stop the
roux from cooking. Stir around. The roux should have been smelling
wonderful and once these vegetables hit the roux the smell becomes almost
unbearably good. The garlic can go in now, too. Let cook till the
vegetables get soft, a couple of minutes. The heat can go to medium now
(you did the roux over high heat, being adventurous, didn't you?).
.
You prepared a seasoning mix of thyme, oregano, basil, red (cayenne)
pepper, black pepper, and white pepper that can be thrown in when the
vegetables get soft. I sometimes add sage, omit the oregano and basil,
or otherwise play with the ingredients. This is also the time to add
some fresh chopped parsley (all too often neglected) and some chopped
green onion. Both are optional, both are good. When this hits the
roux/vegetable mixture your nose will go into complete ecstasy. You
should also add the Worcestershire sauce (sp?) and Tabasco to taste.
Thyme, Wor. sauce and Tabasco are the other sacred trinity of cajun
cooking.
.
Now it's time to get to the meat of the matter (pun intended).
.RS
* Break: Gumbo can be based on any number of things. Seafood
is classic, with shrimp, oysters, crab, or fish in any combination.
Chicken can also serve as a base. Sausage is almost mandatory, if you
can't get andouille (I can't) then a good smoked sausage will do. For
health reasons I've been using turkey sausage lately. (Turkey) Ham can
go in. I've even made a seven-steak gumbo (from Prudhomme, again). If
you're gonna add chicken, you should have browned the diced chicken in
the oil, then removed it before you made the roux. The diced chicken,
sausage, and/or ham should go in now. The seafood goes in after the
stock.
.RE
Back to the gumbo, now that you've added any meat you want, you should let
it get warm and lightly browned in the roux mixture, then it's time to add
the stock. If this is a seafood gumbo, you should use a seafood stock.
If you've crab, shrimp, or fish to add, the shells and/or bones should have
been used to make a rich stock earlier. I'm talking a redolent, aromatic
blend of celery tops, onion parts, bay leaf, etc. simmered in water and the
fish parts for at least an hour, then strained. Oyster liquor is added if
available. You'll want like four cups or so. If you're using sausage, ham,
and/or chicken, the bones of the chicken that you diced should have been
subjected to the same procedure to make a stock. The richer, the better.
You can always use some beer or wine to add more flavor. Avoid, if at all
possible, the store bought stock.

Anyways, add the four cups of stock. Or, if you want, make the
roux/vegetable mixture in a skillet and add to the already heated stock in
the soup pot. Now, if you've got them, add shrimp, crab, fish, oysters,
clams, whatever. Simmer for an hour or so.
.
Serve some rice in a bowl, ladle gumbo over it. Voila'. You can sprinkle
file' powder over as a seasoning, to taste.
 RATING
Difficulty:
moderate.
Time:
1 hour 30 mins. + time to make stock.
Precision:
measure ingredients.

Clark Quinn
[e-mail]


 REC.FOOD.RECIPES-#139 POPPYCAKE-2 Col 11 Jun 91 1991
 POPPY SEED CAKE
From Better Homes and Gardens All-Time Favorite Cake & Cookie Recipes;
Copyright 1980 by Meredith Corporation, Des Moines, IA. ISBN 0-696-00620-0
Library of Congress Catalog Card Number 79-93397; page 17:
 12 Servings
 1 1/2 cups all purpose flour 200 g
 1 1/2 cups whole wheat flour 250 g
 1/3 cup poppy seeds
 2 1/2 tsp baking soda
 1/2 tsp salt
 3/4 cup butter or margarine 175 g
 1 1/2 cups honey 335 ml
 1 tsp vanilla
 4 eggs
 1 small banana
mashed (1/3 cup)
 1/2 cup buttermilk or sour milk 110 ml
 1/2 cup raisins 75 g

.
Grease and lightly flour a
 10 inch 25 cm
fluted tube pan.
.
Combine all purpose flour, whole wheat flour, poppy seed, baking soda and
salt.
.
Beat butter about 30 seconds. Add honey and vanilla; beat till fluffy.
.
Add eggs, one at a time, beating 1 minute after each.
.
Stir together banana and buttermilk. Add dry ingredients and buttermilk
mixture alternately to beaten mixture, beating after each addition.
.
Stir in raisins. Turn into prepared pan.
.
Bake in
 350 180
oven for 50-55 minutes or till done. Cool 15 minutes
on wire rack. Remove from pan; cool thoroughly on rack. Drizzle with
powdered sugar icing if desired.

When I make poppy seed cake, I generally add some fruit flavoring to the
batter .... orange is a favorite. You can also ice with a thick fruit jam
(raspberry .... num!) if you want. Jeez ... now I want to bake one again!
 RATING
Difficulty:
moderate.
Time:
1 hour 15 mins. + cooling time.
Precision:
measure ingredients.

Brett Jones
halcyon!ds![e-mail]


 REC.FOOD.RECIPES-#139 POPPYCAKE-3 Col 12 Jun 91 1991
 POPPY SEED CAKE
Poppyseed cake (from the Moosewood)

 3/4 cup poppyseeds
 1 cup milk 225 ml
 1/2 cup butter 100 g
 1 cup brown sugar 225 g
 3 eggs
 1/2 cup flour 55 g
 2 1/2 tsp baking powder
 1/2 tsp salt
  juice and peel from half a lemon

.
Preheat over to
 350 180 .
.
Heat the poppyseeds and milk to boiling point. Remove from heat and let
stand for 20 minutes while you prepare the rest of the batter.
.
Cream butter and sugar till fluffy. Separate the eggs and beat in the yolks.
Add flour, baking powder, salt, and lemon. Mix well.
.
Mix in the poppyseeds and milk. Beat the whites till stiff and fold in.
.
Bake in a greased
 9x13 inch 23x33 cm
pan at
 350 180
for 35-45 minutes or till a
toothpick comes out clean.

This cake freezes quite well and can be thawed out by just leaving out at
room temperature.
 RATING
Difficulty:
moderate.
Time:
1 - 1 1/4 hours.
Precision:
measure ingredients.

tamar more
[e-mail]

 REC.FOOD.RECIPES-#139 POPPYCAKE-4 Cl 12 Jun 91 1991
 QUICK POPPY SEED CAKE

 1 box Yello Cake Mix
(NOT the kind with pudding in the mix!)
 1 box vanilla pudding mix
 1 cup vegetable oil 225 ml
 1 cup creme sherry 225 ml
 2 tsp vanilla extract
 2-2 1/4 oz poppy seed 50-55 g

.
Mix. Bake in greased tube or bundt pan at
 350 180
about 1 hour.
 RATING
Difficulty:
easy.
Time:
1 1/4 hours.
Precision:
measure ingredients.

Elisabeth Green Streeter
..uunet!ingr!b23b!jemima!elis        (UUCP)
b23b!jemima![e-mail]        (INTERNET)


 REC.FOOD.RECIPES-#139 POPPYCAKE-5 Cl 12 Jun 91 1991
 POPPY SEED CAKE
From the best cookbook in the area, Quick and Easy Cakes by Ruth Jolle
(Keter Publishers, Israel, you need to know Hebrew to read it):

 3 eggs
 7 oz margerine 200 g
at room temperature
 1 3/4 cups sugar 400 g
 3 1/2 oz poppy seeds 90 g
 1/2 cup milk 110 ml
 1 3/4 cups self-rising flour 210 g
 2 Tbls brandy 30 ml
(optional)
 1 apple
grated (or equivalent in chunky apple sauce)
 1 tsp vanilla extract

.
Preheat oven to
 350 180 .
.
Mix all ingredients except for apple in food processor. Add apple,
stirring with a spoon.
.
Grease springform pan, pour mixture in pan and bake one hour.
 RATING
Difficulty:
easy.
Time:
1 1/4 hours.
Precision:
measure ingredients.

Hillel Sommer
venus.ycc.yale.edu


 REC.FOOD.RECIPES-#139 POPPYCAKE-6 CV 12 Jun 91 1991
 LEMON POPPY SEED CAKE
This recipe was printed about a year ago in the newsletter of the Ocean Beach
(San Diego) People's Food Co-op. This is a light, not too sweet lemon cake
with a lovely snappy crunch from the poppyseeds. Makes a nice tea cake as is,
or frost with cream cheese/honey icing for a richer experience.

 3/4 cup poppy seeds
 1/3 cup lemon juice 75 ml
 3 lemons - grated peel
 3/4 cup apple juice 170 ml
 3/4 cup (canola) oil 170 ml
 3/4 cup (pure) maple syrup 170 ml
 3 cups whole wheat pastry flour 500 g
(I'm sure white flour is fine)
 1 1/2 tsp baking soda
 3/4 tsp sea salt
(or regular salt)

.
Mix dry ingredients.
.
Mix wet ingredients.
.
Fold gently together.
.
Pour into greased and floured
 13x9x2 inch 33x23x5 cm
pan.
.
Bake in preheated
 350 180
oven for 1/2 hour or until toothpick comes clean.

I made it last week, and enjoyed it... since I don't eat dairy products, I
frosted it with a mixture of
 1/2 lb 225 g
tofu blended in a blender with
 1/4 cup 50 g
margarine and maple syrup, vanilla and lemon juice to taste. By the way, I
think it would be better with slightly fewer poppyseeds...
 RATING
Difficulty:
easy.
Time:
3/4 - 1 hours.
Precision:
measure ingredients.

Brett Garrett
[e-mail]


 REC.FOOD.RECIPES-#139 STRAW-BANA-PIE CV 12 Jun 91 1991
 COLD STRAWBERRY/BANANA PIE
 NO-BAKE
I make a strawberry/banana pie thats very simple. It is a very refreshing
summer treat!

 2 bananas
sliced
 1 1/2 qt strawberries 1 1/3 l
sliced (reserve at least 2 of the biggest ones for garnish)
  Graham cracker crust
  strawberry glaze

.
Start with the bananas and layer them on the bottom, then layer the
strawberries on top. Continue doing this until the pie is full.
.
Pour the glaze on top so it covers the pie and the fruit on the bottom is
covered. For a small pie just 1 jar of glaze for a large one 2.
.
Refrigerate for 5-6 hours. Garnish with the strawberries and serve with
whipped cream.
 Variation:
Add sliced Kiwi as a third layer.

To save time I usually buy the crust and the glaze. But you can get the
recipe for the crust off the back of a graham cracker box. As far as the
glaze goes maybe someone on the net has a recipe for this. I just find it
easier to use it from the store. It's mostly made of sugar. It can usually
be found next to the Strawberries.
 RATING
Difficulty:
easy.
Time:
20 mins. + cooling time of 5-6 hours.
Precision:
measure ingredients.

Doris Woods
[e-mail]
Rec.Food.Recipes Digest #140
Tue 18 Jun 1991

SPV:  Scandinavian Festive Fruit Soup (Lewis Taylor)
SPV:  Scandinavian Cherry Soup (Lewis Taylor)
SPV:  Scandinavian Blue Plum Soup with Red Wine (Lewis Taylor)
Mol:  Mama's Quiche (Jeffrey Sidell)
M:    Eggplant Casserole (Annice Grinberg)
MV:   Imam Bayildi - Stuffed Eggplants (tamar more)
OV:   Eggplant and Red Pepper Dip (Annice Grinberg)
OV:   Baba Ghanouj - Eggplant dip (tamar more)
Bol:  EZ Banana Bread (jenny.m.abar)
Dl:   Whipped Jello (Will Martin)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#140 FRUIT-SOUP-2 SPV 11 Jun 91 1991
 FESTSOPPA Scandinavian festive fruit soup
 SCANDINAVIAN
Served as dessert here in Scandinavia.

 1 dl raisins
 6 prunes
 6 dried apricots
cut into pieces
 1 finely sliced orange
(peeled)
 4.5 pt water 2 l
 1 pt black current syrup .5 l
 10 blanched almonds
 15 hazelnuts
 zest of 1 orange
 1 Tbls arrowroot

.
Soak the fruit in the water and syrup overnight.
.
Cook together with the nuts and orange zest for 5 or 6 minutes.
.
Thicken with the arrowroot mixed with a little water. Serve chilled with
a dollop of whipped cream or sour cream.
 RATING
Difficulty:
very easy.
Time:
10 mins. + soaking & chilling time.
Precision:
measure ingredients.

Lewis Taylor
[e-mail]


 REC.FOOD.RECIPES-#140 FRUIT-SOUP-3 SPV 11 Jun 91 1991
 CHERRY SOUP Scandinavian fruit soup
 SCANDINAVIAN
Served as dessert here in Scandinavia.

 1 pt fresh cherries .5 l
 1.5-2 dl water
 2 dl sugar
 1.5 Tbls potato or corn starch

.
Pit the cherries. Bring the water and sugar to a boil and add the cherries.
Remove the pan from the fire.
.
Mix the potato flour with a small amount of water and add to the pan while
stirring. Bring the pan to a boil once more stirring continuously.
Serve chilled with a dollop of whipped cream or sour cream.

To obtain a stronger flavor you might crack a few of the pips and cook
them with the soup.

For my taste, sour morello cherries make the best soup.
 RATING
Difficulty:
very easy.
Time:
10 mins. + cooling time.
Precision:
measure ingredients.

Lewis Taylor
[e-mail]


 REC.FOOD.RECIPES-#140 FRUIT-SOUP-4 SPV 11 Jun 91 1991
 BLUE PLUM SOUP WITH RED WINE Scandinavian fruit soup
 SCANDINAVIAN
Served as dessert here in Scandinavia.

 1 pt small blue plums .5 l
 2 pt water 1 l
 1 Tbls potato or corn starch
 2 dl sugar
 1-2 Tbls red wine 15-30 ml

.
You can use overripe or squashed plums for this soup. Rinse them and
remove the stones. Boil them until done in the water.
.
Mix the starch in a small amount of water and add to the plums along with
the sugar. Add the wine. Serve cold with a dollop of whipped cream or sour
cream.

A variation is to add a stick of cinnamon to the pot before boiling the plums.
You might also want to remove the peel of the plums.
 RATING
Difficulty:
very easy.
Time:
?
Precision:
measure ingredients.

Lewis Taylor
[e-mail]


 REC.FOOD.RECIPES-#140 QUICHE-MAMAS Mol 11 Jun 91 1991
 MAMA'S QUICHE
 FISH

 1 egg
 4 tsp flour
 1/2 cup mayonnaise 110 ml
 1/2 cup milk 110 ml
 8 oz crab meat 225 g
 1 Tbls finely chopped green onion
  9 inch pie shell
(pre-baked)
 8 oz Gruyere 225 g
or other cheese

.
Beat egg with a whisk; blend in flour; blend in mayonnaise and milk.
.
Fold in cheese, crab and onion.
.
Fill shell. Bake for 45 minutes at
 350 180 .

I mentioned this recipe in a response to what to do with fiddleheads, because
you can substitute whatever filling you want, just keeping the egg, mayo,
flour and milk the same.
 RATING
Difficulty:
easy.
Time:
1 hour.
Precision:
measure ingredients.

Jeffrey Sidell
[e-mail]


 REC.FOOD.RECIPES-#140 EGGPLANT-6 M 12 Jun 91 1991
 EGGPLANT CASSEROLE
 MEAT
Here is a filling and tasty eggplant main dish that we had last weekend.
 Serves 8-10
 2 large eggplants
unpeeled sliced into
 1/4 inch 1/2 cm
rounds
 2 lb lean chopped meat 900 g
 12 oz thin spaghetti 350 g
cooked and drained
 ~6 cups seasoned tomato sauce 1 1/3 l
  oil
  salt
  pepper
  garlic
  powder

.
If desired, salt the eggplant slices and let sit for 1/2 - 1 hour. Rinse
and dry. (I do this from habit, but you can eliminate this step.)
.
Place slices on oiled or Pammed cookie sheets. Sprinkle with salt (omit
if you salted previously), pepper, and garlic powder. Brush lightly with
oil. Bake in a hot oven (about
 400 200 )
till soft (15-20 minutes).
.
Meanwhile, brown the meat without additional fat in a large skillet. Drain
any fat that is released.
.
In a large cassrole dish, put a thin layer of the sauce. Put 1/3 of the
eggplant slices over this. Put the spaghetti over the eggplant. Pour some
of the sauce over this. Put another third of the eggplant in. Cover with
the meat. Pour more sauce over. Add the rest of the eggplant and finish
off with a thin layer of sauce.
.
Bake about 40-45 minutes at
 350 180 .
 RATING
Difficulty:
easy.
Time:
1 hour 20 mins.
Precision:
approximate measurements.

Annice Grinberg
[e-mail]


 REC.FOOD.RECIPES-#140 MOUSSAKA-2 M 12 Jun 91 1991
 MOUSSAKE Middle Eastern eggplant dish
 MIDDLE-EASTERN BEEF

 3 large eggplants
 2 onions
 1 2/3 lb ground beef 750 gr
(or extra firm tofu to make it vegetarian)
  salt and pepper
 1 tomato
chopped
  tomato paste
  parsley
 4 Tbls flour
 2 1/2 cups soup stock
(beef or vegetable, or from bullion cubes)
 3 eggs

either
 3 potatoes

or
 3 cheeses
(cottage, mozzarella, and parmesan)

.
Slice the eggplants and sprinkle salt over the slices. Place in a colander
and let stand in a bowl for an hour or so to drain the bitter liquids out.
.
Fry the eggplant slices in as little oil as you can manage.
.
Prepare the sauce by chopping and sauteing the onions till translucent. Add
the ground beef and saute till well browned. Add a healthy dose of salt and
some pepper, the tomato, 2-3 Tbls of tomato paste, and a few Tbls of
chopped parsley. Add some water (a few Tbls) and cook 15 minutes or so.
.
Layer in a baking dish, starting and finishing with the eggplant. If
making the cheese version, mix cottage cheese, parmesan, and an egg and
layer this as well.
.
Prepare a white sauce from the flour and soup. Let it cool a bit and then
beat in 2 eggs. Pour onto the moussaka. For the cheese version, sprinkle
grated mozzarella on top and decorate with tomato slices. For the potato
version (which has the advantage of being kosher) boil the potatoes and
mash with margarine and egg, then spread over the top.
.
Bake at
 350 180
for about 45 min. till starting to brown on top.

For a vegetarian version, substitute extra-firm tofu for the beef, or just
replace it with zucchini and mushrooms. You can also add 1/4 tsp cinnamon to
the sauce for a slightly different flavor.
 RATING
Difficulty:
easy.
Time:
1 hour 15 mins. + 1 hour draining.
Precision:
approximate measurements.

tamar more
[e-mail]


 REC.FOOD.RECIPES-#140 EGGPLANT-7 MV 12 Jun 91 1991
 IMAM BAYILDI Middle Eastern stuffed eggplants
 MIDDLE-EASTERN
There are many versions of imam bayildi (the imam fainted, or stuffed
eggplants). This is how I made it the last time.

  eggplants
per person either 1-2 halves (cut the long way) or 1 miniature eggplant
  onion
  garlic
 1 cup rice 200 g
(this is enough for 6 people)
  vegetables
(mushrooms, zucchini, etc.)
  pine nuts
 1-2 tomatoes
chopped
  parsley
  water
  olive oil
  tomato sauce

.
Salt it and let it sit (unless you grill it first - either salting or
grilling will take out any bitterness) for half an hour.
.
Wash off the salt and scoop out the insides so you are left with eggplant
skin with just enough of the flesh to keep it from ripping.
.
Chop the scooped out eggplant innards and saute with lots of onion and
garlic. Add the rice and any other vegetables you want. Add pine nuts
chopped tomato, and tons of parsley. Add twice as much water as there is
rice and simmer until the rice is almost, but not quite done.
.
Fill the eggplant shells. Decorate with cherry tomato halves and drizzle
with olive oil. Place in a baking dish with some water and tomato sauce in
the bottom and bake for about half an hour at
 350 180 .

I use as many pine nuts as I can afford. You can toast them too, if you want.
 RATING
Difficulty:
easy.
Time:
1 1/2 hours.
Precision:
approximate measurements.

tamar more
[e-mail]


 REC.FOOD.RECIPES-#140 EGGPLANT-8 OV 12 Jun 91 1991
 EGGPLANT AND RED PEPPER DIP Middle-Eastern dip
 MIDDLE-EASTERN
The worlds easiest thing:

  eggplant
  sweet red peppers
 2 Tbls vinegar 30 ml
 1 tsp may
  garlic
  black pepper

.
Grill eggplant and red peppers until sort. Skin the peppers (the peel
should come right off) and scoop out the eggplant meat.
.
Put in the food processor, blender, or bowl and elbow grease, and puree
with the vinegar, may, garlic and black pepper.

Grilled eggplant is magic.
 RATING
Difficulty:
easy.
Time:
?
Precision:
no need to measure.

tamar more
[e-mail]


 REC.FOOD.RECIPES-#140 EGGPLANT-9 OV 12 Jun 91 1991
 BABA GHANOUJ Middle-Eastern eggplant dip
 MIDDLE-EASTERN

  eggplant
 1-2 lemons
(juice from)
 1/2 cup tahini
 3-4 cloves garlic
  parsley
  salt and pepper
minced

.
Mash cooked eggplant (preferably grilled), lemon juice, tahini, lots of
minced garlic, some parsley, salt and pepper.
 RATING
Difficulty:
easy.
Time:
?
Precision:
no need to measure.

tamar more
[e-mail]


 REC.FOOD.RECIPES-#140 BANANA-BREAD10 Bol 12 Jun 91 1991
 EZ BANANA BREAD
 KIDS
It doesn't contain any nuts because my children make it and nuts aren't
recommended for small children, but they could easily be added if desired.
About as simple a recipe as you will find. I have two children, ages 2 and 4,
who love to help around the kitchen. This is the recipe they make. They do
everything except put the loaf in the oven. If they can do it, so can you!
 1 loaf
 4 bananas
the riper the better
 1 stick butter 225 g
 2/3 cup brown sugar 150 g
 2/3 cup white sugar 150 g
 2 eggs
 2 cups self-rising flour 250 g

.
Preheat the oven to
 300 150
.
In a large mixing bowl, mash up the bananas.
.
In a medium-sized plastic bowl, melt the stick of butter in a microwave.
45 seconds to 1 minute on high should do it.
.
Add the brown sugar and white sugar to the melted butter. Mix thoroughly.
.
Pour the sugar-butter mixture into the mashed bananas. Mix, then add the
eggs and flour. Mix thoroughly.
.
Pour into a greased bread pan. Cook for one hour or until a toothpick
inserted into the bread comes out clean.
Let bread sit for 15 minutes, then remove from pan and place on a cooling
rack. Serve when cooled.

This can also be used to make muffins. Just pour into cupcake tins and cook
as above. If you do not have a microwave, softened butter will also do.
 RATING
Difficulty:
easy.
Time:
Preparation: 15 minutes; baking: 1 hour.
Precision:
Approximate measurements.

Jenny M. Abar
AT&T Network Systems, N. Andover, MA
[e-mail]


 REC.FOOD.RECIPES-#140 JELLO-WHIPPED Dl 17 Jun 91 1991
 WHIPPED JELLO
 Tips on Making Jello
If you make ordinary Jello or equivalent according to the package directions
and whip it with a mixer as it begins to set, you will get a layered dessert
with a foamy layer of bubbled gelatin on top and a solid layer of regular
gelatin underneath. Maybe this is what you want; the textural difference can
be pleasing but there is no taste variation, to any extent.

However, if you whip in
 1/2 pint 225 ml
of whipping cream into regular Jello as it
sets you get a much nicer dessert, with a largely uniform texture throughout,
since the cream emulsifies the gelatin and tends to prevent separation.

The next step up is to use lime or lemon Jello and whip in the whipping cream
and softened cream cheese (leaving the latter in tiny bits distributed through
the gelatin) and a small can of drained crushed pineapple. This is great!
(Remember that calories are good for you!) Use a small packet of cream cheese
for a single box of gelatin. This can be treated as a salad or as a dessert
as you please. (If you call it salad you can eat a lot more of it without
feeling guilty.)
 RATING
Difficulty:
easy.
Time:
NA
Precision:
Approximate measurements.

Will Martin
[e-mail]
Rec.Food.Recipes Digest #141
Wed 19 Jun 1991

Dol:   Slovenian Nut Potica (Carole A. Resnick)
Col:   Coconut Poundcake (Carole A. Resnick)
Col:   Blueberry Cake (Carole A. Resnick)
Col:   Lemon Cream Cake (Carole A. Resnick)
Col:   Toasted Butter Pecan Cake (Carole A. Resnick)
Col:   Applesauce Cake (Carole A. Resnick)
Col:   Regal Almond Cake (Carole A. Resnick)
C:     Fresh Strawberry Pie (Nancy M. Schnepp)
Col:   Poppy Seed Pound Cake (Carole A. Resnick)
Cl:    Nut Tar Squares (Carole A. Resnick)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#141 NUT-POTICA Dol 13 Jun 91 1991
 SLOVENIAN NUT POTICA
 Dough:

 2 cakes compressed yeast
 1/2 cup lukewarm milk 110 ml
 1 Tbls sugar
 6 1/2 - 7 cups sifted all purpose flour 850 g
 3/4 cup sugar 150 g
 1 tsp salt
 1 cup milk 225 ml
scalded and slightly cooled
 4 egg yolks
beaten
 2 whole eggs
beaten
 1/2 cup sweet butter 100 g
softened

.
Crumble yeast into lukewarm milk; add 1 Tbls sugar, stir and set aside
till foamy.
.
Sift flour, sugar and salt into a large bowl; make well in center. Add
cooled scalded milk, beaten egg yolks and eggs, butter and yeast. Mix
thoroughly. Knead until no longer sticky (about 10 minutes). Form into
soft ball and place in greased bowl. Cover and put in warm place till
double, about 1 1/2 hour.
 Filling:

 1/2 pint sweet cream 225 ml
 1/2 cup butter 100 g
 1/2 cup honey 110 ml
 2 lb ground walnuts 900 g
 1 tsp grated lemon peel
 1 tsp vanilla
 1 tsp salt
 2 egg yolks
 2 egg whites
stiffly beaten
 1 3/4 cups sugar 350 g

.
Scald sweet cream, butter, and honey together; pour over ground nuts.
.
Add lemon peel, vanilla and salt; mix.
.
Fold in egg yolks, sour cream and stiffly beaten egg whites.
.
Blend in sugar. Set aside.
 To Complete:
.
Punch down risen dough. Divide into 4 parts. Place 1 section of dough
on floured board. Roll to about
 1/4 inch .5 cm
thickness to about
 9x22 inches 23x55 cm .
.
Spread nut filling on top of dough, leaving
 1/2 inch 1 cm
plain dough on each
side. Roll up as a jelly roll. Pinch seam of dough closed. Place seam
side down in
 9x5x3 inch 23x12.5x7.5 cm
greased bread pan. Repeat with other 3 sections
of dough. Prick dough on top to prevent bubbles.
.
Cover with cloth and allow to raise for 45 minutes. Brush tops with
melted butter.
.0
Bake in preheated oven for about 45 minutes to 1 hour. Let stand in pans
for 10-15 minutes. Remove to cooling racks and allow to cool completely.
 RATING
Difficulty:
moderate.
Time:
4 1/4 hours in total.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#141 POUND-CAKE-4 Col 13 Jun 91 1991
 COCONUT POUNDCAKE

 6 eggs
 1 cup crisco
(solid)
 1/2 cup butter 100 g
 3 cups sugar 600 g
 1/2 tsp almond extract
 1/2 tsp coconut extract
 3 cups sifted cake flour 400 g
 1 cup milk 225 ml
 2 cups flaked coconut

.
Separate eggs, placing whites in a large bowl, yolks in another large bowl.
Let egg whites warm to room temperature.
.
Preheat oven to
 300 150 .
Grease a
 10 inch 25 cm
tube pan.
.
Beat egg yolks, crisco, and butter until well blended. Gradually add
sugar, beating until light and fluffy. Add extracts; beat until blended.
.
At low speed, beat in flour (in fourths) alternately with milk (in thirds)
beginning and ending with flour.
.
Add coconut; beat until well blended.
.
Beat egg whites until stiff peaks form. Gently fold whites into batter
until well combined. Turn into prepared pan.
.
Bake 2 hours, or until cake tester inserted near center comes out clean.
.
Cool in pan on wire rack for 15 minutes. Remove cake from pan; cool
thoroughly on wire rack.
 RATING
Difficulty:
moderate.
Time:
2 1/2 hours.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#141 BLUEBERRY-CAKE Col 13 Jun 91 1991
 BLUEBERRY CAKE

 1 3/4 cup sifted cake flour 200 g
 1/4 tsp salt
 2 tsp baking powder
 1/4 cup butter 50 g
 1 cup sugar 200 g
 1 egg
 1/2 cup milk 225 ml
 1 tsp vanilla
 1 1/4 cup blueberries
 4 Tbls flour

.
Preheat oven to
 350 180 .
Grease and flour
 8x8x2 inch 20x20x5 cm
pan.
.
Toss berries with 4 tablespoons flour. Sift cake flour, baking powder and
salt. Set aside.
.
Cream butter and sugar. Add egg and mix well. Add vanilla. Add flour
mixture and milk. Fold in berries.
.
Pour into prepared pan. Bake 35-40 minutes
 RATING
Difficulty:
easy.
Time:
20 mins preparation + 40 mins cooking.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#141 LEMON-CAKE Col 13 Jun 91 1991
 LEMON CREAM CAKE

 1 cup butter 225 g
softened
 2 cups sugar 400 g
 3 eggs
 1 tsp vanilla
 2 tsp grated lemon peel
 3 1/2 cups sifted cake flour 430 g
 2 tsp baking powder
 1 tsp baking soda
 1/2 tsp salt
 2 cups sour cream 450 ml
 4 oz package lemon pudding mix 100 g
(NOT INSTANT)
 1 tsp grated lemon peel
 1 1/2 cups whipping cream 335 ml
 Filling
.
Prepare pudding according to package directions. Allow to cool.
.
Whip cream and add to cool pudding. Stir in lemon peel. Chill for 30
minutes. (Mixture will be thin until it sets on cake in refrigator.)
 Cake
.
Preheat oven to
 350 180 .
Grease and line three
 9 inch 23 cm
round tins.
.
Sift dry ingredients.
.
Cream butter and sugar until light and fluffy. Add eggs one at a time,
beating well after each addition. Add vanilla and lemon peel.
.
Add dry ingredients alternately with sour cream, beginning and ending with
sour cream.
.
Pour into prepared pans. Bake for about 30-35 minutes. Cool for 10
minutes in pan. Turn out on rack and completely cool.
.
Fill and frost with lemon filling.
.
Refrigerate for at least 1 hour before serving.
 RATING
Difficulty:
easy.
Time:
2 hours.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#141 PECAN-CAKE Col 13 Jun 91 1991
 TOASTED BUTTER PECAN CAKE

 1 1/3 cups chopped pecans
 3 Tbls butter 35 g
 3/4 cup butter 175 g
 1 1/3 cup sugar 250 g
 2 cups sifted all purpose flour 250 g
 2 tsp baking powder
 1/4 tsp salt
 2/3 cup milk 150 ml
 2 eggs
 2 tsp vanilla

.
Preheat oven to
 350 180 .
Grease and flour two
 8 inch 20 cm
tins.
.
In a shallow pan, dot the
 3 Tbls 35 g
butter over pecans.
.
Toast for 15, minutes, stirring occasionally.
.
Sift dry ingredients.
.
Cream butter and sugar until light and fluffy. Add eggs, one at a time,
beating well after each addition. Add vanilla. Add flour mixture and
milk alternately. Fold in 1 cup toasted pecans.
.
Pour into prepared pans. Bake 30-35 minutes.
 Toasted Butter Pecan Frosting:

 4 Tbls butter 50 g
 3 cups sifted confectioners' sugar 600 g
 3 Tbls light cream 50 ml
 1 tsp vanilla

.
Combine all ingredients. Beat until smooth.
.
Spread frosting between layers, on sides, and top.
.
Sprinkle remsining nuts on top of cake.
 RATING
Difficulty:
moderate.
Time:
1 1/4 hours.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#141 APPLE-CAKE-1 Col 13 Jun 91 1991
 APPLESAUCE CAKE

 2 cups sifted cake flour 250 g
 1 tsp baking soda
 1 tsp cinnamon
 1/4 tsp cloves
 1/2 tsp allspice
 3/4 tsp salt
 1 cup seedless raisins 160 g
 1 stick butter 100 g
 1 cup sugar 200 g
 1 egg
 1 cup sweetened thick applesauce

.
Preheat oven to
 350 180 .
Grease and flour
 13x9x2 inch 33x23x5 cm
tin.
.
Sift dry ingredients. Add raisins.
.
Cream butter and sugar until light and fluffy. Add egg.
.
Add dry ingredients alternately with applesauce, beating well after each
addition.
.
Pour into prepared pan. Bake for about 45 minutes.
 RATING
Difficulty:
easy.
Time:
1 hours.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#141 ALMOND-CAKE Col 13 Jun 91 1991
 REGAL ALMOND CAKE

 3/4 cup sliced almonds 125 g
 1 Tbls sugar
 3/4 cup butter 175 g
 1 1/2 cup sugar 300 g
 1 1/2 tsp vanilla
 1/4 tsp almond extract
 1 tsp grated lemon peel
 3 egg yolks
 2 1/3 cups sifted cake flour 425 g
 3 tsp baking powder
 1 tsp salt
 1 cup milk 225 ml
 3 egg whites
stiffly beated

.
Preheat oven to
 325 160 .
Butter bottom and sides of
 10 inch 25 cm
tubes pan.
.
Press almonds into bottom and sides. Sprinkle with 1 Tbls sugar.
.
Sift dry ingredients.
.
Cream butter with sugar. Add vanilla, almond extract and lemon peel.
Beat in yolks until light and fluffy. Add flour mixture alternately
with milk, beating well after each addition. Fold in beaten egg whites.
.
Pour into prepared pan. Bake about 1 hour and 10 minutes. Let cake
stand for 10 minutes. Invert on wire rack until cool.
 RATING
Difficulty:
easy.
Time:
1 hour 30 mins. + cooling time.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#141 STRAW-PIE-1 C 14 Jun 91 1991
 FRESH STRAWBERRY PIE
This is THE M*O*S*T scrumptious dessert on a hot spring day!

 2 8-inch baked pie shells 2 20-cm
  fresh strawberries
cleaned and halved (our strawberries were early this year)
 1 1/2 cups sugar 300 g
 3 level Tbls cornstarch
 1 1/2 cups water 1/3 l
  red food coloring
(if desired)
 3 oz box strawberry jello 75 g

.
Put sugar, cornstarch, and water in pan. Cook slow until clear and thick
(about 5 minutes).
.
Take off stove. Add 5 drops red food coloring and
 3 oz. 75 g
box of jello.
Stir in. Let cool.
.
Pour over strawberries which have been placed in baked pie shells. Let
set in refrigerator about an hour.
.
Serve with a dollop of your favorite whipped topping.
 RATING
Difficulty:
easy.
Time:
10 mins. + cooling time.
Precision:
measure ingredients.

Nancy M. Schnepp
[e-mail]


 REC.FOOD.RECIPES-#141 POPPYCAKE-7 Col 13 Jun 91 1991
 POPPY SEED POUND CAKE

 2 cups very fresh poppy seeds
 3 large eggs
 1 1/2 cup sugar 300 g
 1 Tbls dark rum 15 ml
 1 1/2 cups cake flour 185 g
 1 tsp baking powder
 1 cup milk 225 ml
 1/4 cup unsalted butter 50 g
melted and cooled

.
Grind poppy seeds.
.
Beat eggs until they are frothy, beat in sugar a little at a time until
the mixture is thick and pale.
.
Beat in the rum and poppy seeds.
.
Sift the flour and baking powder and add to the egg mixture.
.
Stir in the milk and butter.
.
Turn the batter into a well-buttered and floured
 10x3.5 inch (1 1/2 quart) 25x9 cm (1 1/3 l)
bundt pan. Bake in a
 375 190
oven for 35-45 minutes.
.
Cool in pan for 5 minutes, turn out onto rack and cool completely.
 RATING
Difficulty:
easy.
Time:
1 hour + cooling time.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#141 NUT-TAR-SQUARE Cl 13 Jun 91 1991
 NUT TAR SQUARES
 Brown Sugar Crust:

 1 cup all purpose flour 125 g
 3 Tbls packed brown sugar
 1/2 cup butter 100 g
cut into small pieces, room temperature
 2 tsp vanilla

.
Blend all ingredients until dough begins to cling together in a ball.
 Filling:

 2/3 cup sugar 140 g
 2/3 cup whipping cream 150 ml
 1/4 tsp orange extract
 1/2 cup pecan halves 75 g
 1/2 cup coarsly chopped walnuts 75 g
 1/3 cup blanched sliced almonds 50 g

.
Preheat oven to
 350 180 .
.
Press crust mixture evenly into bottom of an ungreased
 8-9 inch 20-23 cm
square
baking pan. Bake 13-15 minutes or until edges are golden brown.
.
In a medium bowl, combine sugar, cream, orange extract and nuts. Pour
mixture evenly over baked crust. Bake 40-45 minutes longer or until
golden brown.
.
Cool in pan. Cut into squares. Store in refrigator.
 RATING
Difficulty:
easy.
Time:
1 1/4 hours + cooling time.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]
Rec.Food.Recipes Digest #142
Fri 21 Jun 1991

Col:   Palmiers (Ilana Stern)
Dol:   Plum Kuchen Muffins (Carol Miller-Tutzauer)
M:     Beef and Dahl Curry (Shaheen Tonse)
Dol:   Mixed Fruit Muffins (Carol Miller-Tutzauer)
Dol:   Kiwi Muffins (Carol Miller-Tutzauer)
Col:   Genoise (Carole A. Resnick)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#142 PALMIERS Col 13 Jun 91 1991
 PALMIERS Elephant ears
Making feuilletage (the basic puff pastry) for Palmiers (elephant ears) is
hard work! I have not made palmiers specifically but have made other
feuilletage pastries.

This recipe is from Mastering the Art of French Pastry by Bruce Healy and
Paul Bugat (excellent book!)

 Feuilletage:
 5 cups flour 600 g
 1 Tbsp salt
 2 tsp vinegar
 1 cup/2 Tbsp cold water
 2 oz melted butter 50 g
 1 lb cool butter 450 g
(sweet, of course)
 Additional ingredients for Palmiers:
 ~1.5 cups sugar ~300 g
 1 egg,
lightly beaten
 To make one 'paton' of 'feuilletage':
.
Reserve
 1/4 cup 25 g
flour. Put the rest in a mound on the countertop and make
a well in the center. Dissolve salt and vinegar in
 3/4 cup 170 ml
water and pour
it, and the melted butter, into the well.
.
Gradually stir the flour from the mound into the well. This makes at first
a paste; then it gets crumbly. As it gets crumbly, add the remaining
water alternately with the flour.
.
Gather dough into a ball and continue mixing by the 'fraisage' technique:
smear a little at a time across the counter, then re-gather into a ball.
Repeat until the dough holds together in a smooth, homogeneous mass. You
can add water or flour if necessary to keep consistency not too dry or
sticky.
.
This is the 'detrempe' (an accent over the first e). Form it into a ball,
dust it with flour, and allow it to rest in the refrigerator for 30
minutes to relax the gluten.
.
Meanwhile, take the butter and soften it by the fraisage technique (don't
allow it to melt!) Work in the reserved flour by fraisage until smooth.
Form into pad about
 4.5 inches 11.5 cm
square,
 1.5 inches 4 cm
thick and dust with flour.
It should be as firm as the detrempe -- if it's too soft, stick it in
refrigerater for a while.
.
Dust counter with flour and place the ball of detrempe on it. Use the
heel of your hand to press out 4 corners from the ball, so you have a
square with a mound in the center. Use a rolling pin to form this into a
12 inch square with a 5 inch square cushion of thick dough in the center.
The cushion is oriented on the diagonal with respect to the larger square:
.nf
.RS

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.RE
.fi
Put the pad of butter on the cushion and flatten it a bit. Fold one set
of opposite corners of dough across the pad, overlapping, then the other
set of opposite corners. The detrempe now encloses the butter like an
envelope. Flatten a little with a rolling pin to about a
 6.5 inch 16.5 cm
square,
dust with flour, and put in refrigerator for 30 minutes. This is the
'paton'. (A paton of feuilletage, to be precise.)
.
Roll out the paton perpendicular to the last envelope fold, into a
rectangle about 3 times original length. Fold it in 3 like a letter. This
is the first turn ('tourage'). (You may have to repair the detrempe where
butter breaks through, occasionally). Rotate the paton 90 degrees and
repeat. Dust with flour and rest the paton in the refrigerator for 30
minutes.
.
Give the paton two more turns. Dust with flour and allow to rest in
refrigerator at least 2 hours (overnight is better). You can freeze it at
this point -- if you do, defrost in fridge before use (don't microwave it,
or you'll melt the butter!)
 To make the Palmiers:
.
Dust your countertop and the paton of feuilletage with sugar (not
flour) and give it two more turns, dusting with sugar between turns. Let
paton rest 30 minutes in the refrigerator.
.0
Dust your countertop and the paton with sugar, and roll the paton out to
a rectangle a little bigger than
 12x16 inches 30x40 cm .
Trim edges, then fold the
short edges a little less than halfway to the center. Brush the center
strip with beaten egg, then fold the edges again so that they meet in the
center. Brush one side with egg, and fold in half along center line.
Dust with sugar and roll gently with rolling pin to seal and flatten. You
now have a band of dough. Cut
 .5 inch 1 cm
slices and place cut-side-up on a
baking sheet, 3 inches apart. Let rest in refrigerator 30-40 minutes.
.1
Meanwhile, preheat oven to
 425 220 .
Put the Palmiers into the oven and reduce
heat to
 400 200 .
Bake 10-15 minutes, until bottoms are a light caramel color.
Turn the cookies over and reduce heat to
 350 180
for 10-20 minutes longer,
until pastries are an even caramel color.

Whew! It is a lot of effort, but feuilletage pastries are beautiful
and delicious.
 RATING
Difficulty:
difficult.
Time:
5 1/2 hours.
Precision:
measure ingredients.

Ilana Stern
[e-mail]


 REC.FOOD.RECIPES-#142 MUFFINS-3 Col 14 Jun 91 1991
 PLUM KUCHEN MUFFINS
From Susan Ashby, Granny's Muffin House, Bev. Hills, CA: Royal House
Publishing Co., 1983, ISBN# 0-930440-18-8
 Makes 12 muffins
 2 cups flour 250 g
 1 Tbls baking powder
 1/2 tsp salt
 1/2 cup sugar 100 g

 1 egg,
beaten
 1/2 cup milk 110 ml
 1/2 cup sour cream 110 ml
 1/3 cup butter, 75 g
melted

 2 tsp grated lemon rind
 1 1/2 cups chopped plums,
peeled and stoned

 1/3 cup sugar 70 g
 1/3 cup flour 40 g
 1/4 tsp salt
 1/4 tsp cinnamon
 3 Tbls butter

.
Preheat oven to
 400 200 .
Sift the first 4 ingredients together.
.
Add egg, milk, sour cream, and butter, and stir just until moistened.
.
Fold in the lemon rind and plums.
.
Fill paper-lined muffin tins full; set aside.
.
Combine remaining ingredients until crumbly, sprinkle over your muffins,
and bake approximately 20 minutes.
 RATING
Difficulty:
moderate.
Time:
45 mins.
Precision:
measure ingredients.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#142 CURRY-BEEF M 21 Jun 91 1991
 BEEF AND DAHL CURRY
 INDIAN BEEF
I recently tried an experiment with beef and chana dahl (sorry I don't know
the English word for chana dahl, not garbanzo beans, but it is a yellow dahl,
quite spherical, and usually split) as every time I ate chana dahl I felt it
would be better with meat.

 2 cups chana dahl
  vegetable oil
 3 dried red chilis
 1 tsp mustard seed
 1 large onion,
peeled & chopped
 4 cloves garlic,
peeled & chopped
 1 inch cube ginger,
peeled & chopped
 2 tsp coriander
(cilantero) powder
 1.5 tsp cumin powder
  salt
 1 lb beef 450 g
(fatty OK), cut into
 .75 inch 2 cm
cubes.
 1 cup milk 225 ml
 2 tsp tomato paste

.
Wash dahl and let soak for 2 or more hours in
 3 cups 2/3 l
water.
.
Heat oil in a pot, when hot add red chilis and mustard seed. When seeds
pop, add onion, lower heat & cover for 5 minutes.
.
Raise heat, stirring, until onions start to brown. Add garlic,ginger, stir
for 2 minutes. Add coriander, cumin, and meat. Heat for 5 minutes,
stirring.
.
Add
 .5 cup 110 ml
water,
 1 cup 225 ml
milk, tomato paste and salt to taste (1 tsp?).
(At this point if you were to let it cook for an hour you would get a
pretty good beef curry). Bring to boil, lower heat, cover for 15 minutes.
.
Add dahl and simmer for another 45 minutes. Toward the end you should add
water or raise heat, to get the correct water content, i.e. have the sauce
just at the same level as the dahl.

Tastes good on the first day, even better on the 2nd. Eat with rice or
tortillas. Good with Patak's Prawn Balichow too, although they don't pay me
for saying that.
 RATING
Difficulty:
easy.
Time:
1 hour 15 mins. + 2 hours soaking time.
Precision:
measure ingredients.

Shaheen Tonse
[e-mail]


 REC.FOOD.RECIPES-#142 MUFFINS-4 Col 14 Jun 91 1991
 MIXED FRUIT MUFFINS
From Granny's Muffin House by Susan Ashby, Beverly Hills, CA: Royal House
Publishing Co., 1983, ISBN# 0-930440-18-8
 Makes 12 muffins
 2 cups flour 250 g
 1 Tbls baking powder
 1/2 tsp salt
 2/3 cup sugar 150 g

 1 egg,
beaten
 1/3 cup shortening,
melted
 1/2 cup milk 110 ml
 1/2 cup sour cream 110 ml

 1/2 cup peaches,
peeled, stoned and finely chopped
 1/2 cup fresh blueberries
 1/4 cup seedless grapes,
coarsely chopped

.
Preheat oven to
 400 200 .
.
Sift together the first 4 ingredients. Stir in the egg, shortening, milk,
and sour cream, just until moistened.
.
Fold in the fruits. Fill paper-lined muffin tins full, and bake
approximately 20 minutes.
 RATING
Difficulty:
easy.
Time:
35 mins.
Precision:
measure ingredients.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#142 MUFFINS-5 Col 14 Jun 91 1991
 KIWI MUFFINS
From Granny's Muffin House by Susan Ashby, Beverly Hills, CA: Royal House
Publishing Co., 1983, ISBN# 0-930440-18-8
 Makes 12 muffins
 2 cups flour 250 g
 1 Tbls baking powder
 1/2 tsp salt
 2/3 cup sugar 150 g

 1 egg,
beaten
 1/3 cup butter, 75 g
melted
 1/2 cup milk 110 ml

 1 Tbls grated lemon rind
 1 1/2 cups kiwis,
peeled and chopped
 3/4 cup walnuts, 120 g
chopped

.
Preheat oven to
 400 200 .
.
Sift together the first 4 ingredients. Stir in the egg, butter, and milk,
just until moistened.
.
Fold in the lemon rind, kiwis, and nuts. Fill paper-lined muffin tins
full, and bake approximately 20 minutes.
 RATING
Difficulty:
easy.
Time:
35 mins.
Precision:
measure ingredients.

Carol Miller-Tutzauer
[e-mail]


 REC.FOOD.RECIPES-#142 GENOISE Col 15 Jun 91 1991
 GENOISE
From The Art of Fine Baking by Paula Peck.

 6 eggs
(large)
 1 cup sugar 200 g
 1 cup sifted flour 125 g
 1/2 cup sweet butter, 100 g
melted and clarified
 1 tsp vanilla

.
Grease and lightly flour one of the following:
.nf
.RS
- two 9 inch layer cake tins
- three 7 inch layer cake tins
- one 11x16 jelly-roll pan
- two shallow 10 inch layer-cake tins
.RE
.fi
.
Preheat oven to
 350 180 .
.
In a large bowl combine eggs and sugar. Stir for a minute, or until they
are just combined. Set bowl over a saucepan containing
 1-2 inches 3-5 cm
of
hot water. Water in pan should not touch bowl; nor should it be allowed
to boil. Place saucepan containing bowl over low heat for 5-10 minutes,
or until the eggs are lukewarm. Stir 3 or 4 times to prevent them from
cooking at the bottom of the bowl.
.
When eggs feel lukewarm to your finger and look like bright yellow syrup,
remove bowl from heat. Begin to beat at high speed for 10-15 minutes,
scrapping with a rubber spatula when necessary, until syrup becomes light,
fluffy, and cool (it will almost triple in volume and look much like
whipped cream).
.
Sprinkle flour, a little at a time, on top of whipped eggs. Fold in
gently, adding slightly cooled, clarified butter and vanilla. Folding can
be done with electric mixer turned to lowest speed, or by hand. BE
CAREFUL NOT OVERMIX.
.
Pour batter into prepared pans. Bake in preheated oven 25-30 minutes,
or until cakes pull away from sides of pan and are golden brown and
springy when touched on top.
.
Remove from pans immediately and cool on cake rack.
 Variations:
To the above recipe add one of the following:

Lemon or Orange Genoise
.RS
Add 1 tsp grated orange or lemon rind and 2 Tbls orange or lemon juice to
melted butter BEFORE adding to batter.
.RE

Genoise for Petits Fours
.RS
Genoise for petits fours should be a little firmer. Incerease flour to
 1 1/2 cups 180 g .
Bake in a
 11x16 inch 30x40 cm
jelly-roll pan.
.RE

Nutted Genoise
.RS
Add
 1/2 cup 75 g
finely grated nuts when adding flour.
.RE

Chocolate Genoise
.RS
Substitute
 1/2 cup 60 g
unsweetend cocoa for
 1/2 cup 60 g
of the flour.
 RATING
Difficulty:
moderate.
Time:
1 hour.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]
Rec.Food.Recipes Digest #143
Sun 23 Jun 1991

OV:    Mango/Lime Jam (1E150)
O:     Low-salt Marinade for Chicken Teriyaki (Doris Woods)
SL:    Ham and Potato Summer Casserole (Doris Woods)
M:     Min Kakkadilakkiyadu (very hot) (Siddharth Dasgupta)
M:     Pollo Saltado (very hot) (Siddharth Dasgupta)
Co:    Marshmallows (Joan McGalliard)
SV:    Tomato-Basil Pasta Sauce (Ellen Mitsue Eades)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#143 JAM-MANGO-LIME OV 17 Jun 91 1991
 MANGO/LIME JAM
Since mangoes are at the height of their season (I'm in N. California), here's
our favorite jam recipe. Colene managed to find us size 8 mangoes in Oakland's
produce section for $ 7.25 a case - size 8's are huge, about as big as a Nerf
football! - You'll usually see sizes 12 and 14 (much smaller) in the grocery
stores. This original recipe is based on these smaller sized fruits and is a
cross between a jam and a marmalade.
 Makes 4 pints
 5-6 ripe mangos
(size 12 or 14)
 5-6 fresh limes
 2 Tbls lemon juice 30 ml
 1 package 'Sure-Jell'
or equivalent
 7 1/2 cups granulated sugar 1.5 kg

.
Finely grate the lime rinds, cut limes in half and juice them. We use an
old fashioned hand grater and electric citrus juicer.
.
Peel and chop mangos, saving juice and pulp (messy but fun). Crush the
fruit throughly, or run thru food processor with the medium blade. The
idea is to end up with chunky puree, not mango juice!!
.
Measure
 4 cups 900 ml
of this puree into a large pan. Add the grated lime rind
and
 3/4 cup 170 ml
of the fresh lime juice (add bottled lime juice if necessary).
Add lemon juice and Sure-Jell, mix very well to dissolve powder.
.
Add all of the sugar, mixing well to dissolve. then bring to a full
rolling boil over medium high heat. You'll have to stir almost constantly
to avoid burning. Boil for 1 minute, stirring constantly, and them remove
from the heat.
.
Stir and skim for 5 minutes, then ladle into hot, sterilized jars. Seal
and invert the jars for a few minutes to set the lids.
.
Pretty stuff, lots of fruit taste, and very, very good on homemade whole
wheat bread/toast.
 RATING
Difficulty:
moderate.
Time:
?
Precision:
measure ingredients.

1E150
[e-mail]


 REC.FOOD.RECIPES-#143 TERIYAKI-CHICK O 17 Jun 91 1991
 LOW-SALT MARINADE FOR CHICKEN TERIYAKI
 BARBECUE
This is very tasty when used on BBQ grill or broiled.
 For 4 breasts
 1/4 cup low salt soy sauce 55 ml
(my preference is Kikkoman)
 1/4 cup water 55 ml
 2 cloves garlic,
minced
 1/2 tsp fresh grated ginger
(or to taste)
 pinch sugar

.
Marinate chicken for 4-5 hours covered in the fridge.
 RATING
Difficulty:
easy.
Time:
4-5 hours marinating + cooking time.
Precision:
no need to measure.

Doris Woods
dfw@needle..bellcore.com


 REC.FOOD.RECIPES-#143 SUMMER-CASS SL 17 Jun 91 1991
 HAM AND POTATOE SUMMER CASSEROLE
 PORK

 1 lb red skinned potato 450 g
scrubbed and quartered
 1/4 cup vegetable oil 55 ml
 1 Tbls vegetable oil 15 ml
 2 med size zucchini,
halved lengthwise and sliced
 1 med onion,
sliced
 2 Tbls fresh lemon juice 30 ml
 1 Tbls dijon mustard 15 ml
 2 yolks of large eggs
 1/2 tsp salt
 1/4 tsp fresh pepper
 1 lb cooked ham, 450 g
in strips
 1/2 cup shredded lettuce

.
In a saucepan bring potatos to boil. Reduce heat and simmer until fork
tender. In small bowl combine
 1/4 cup 55 ml
oil, lemon juice, mustard and egg
yolks, salt and pepper. Mix until blended (mayonnaise)
.
When potatos are cooled combine everything, refrigerate and serve.
 RATING
Difficulty:
easy.
Time:
30 mins. + cooling time.
Precision:
measure ingredients.

Doris Woods
dfw@needle..bellcore.com


 REC.FOOD.RECIPES-#143 MIN-KAKKADILAK M 17 Jun 91 1991
 MIN KAKKADILAKKIYADU South Indian Fish, Muslim Style (very hot)
 FISH
This accompanied an articles in LA Times in May on CHILE PEPPERS.

Very hot but well balanced. The seeds and veins may be removed from the
serrano peppers if you have any doubts about the amount of pepper.
 Makes 4 servings
 4 (6 oz) lean fish fillets 4 (175 g)
(such as snapper or cod)
 1 tsp ground turmeric
 1/2 tsp cayenne pepper
 1 Tbsp cayenne pepper
 1/2 tsp salt
 2 Tbls ground coriander
 1 large clove garlic
 1/2 inch ginger root, 1.5 cm
peeled
 4 serrano chiles
 6 Tbls oil 100 ml
 2 large onions,
finely sliced
 2 large or 3 medium tomatoes,
peeled and cut into eighths
 1 cup water 225 ml
 1/2 cup chopped cilantro
 1/4 tsp garam masala,

or
 dash of each: ground cinnamon, cloves, cardamom, cumin and nutmeg
  yogurt

.
Rinse fish fillets. Mix 1/2 tsp. turmeric, 1/2 tsp. cayenne and 1/2 tsp.
salt and rub fish with mixture. Mix remaining 1/2 tsp. turmeric, 1 Tbls.
cayenne and ground coriander.
.
Mince garlic. ginger and chiles. Mix well together or grind together in
blender or food processor.
.
Heat
 2 Tbls. 30 ml
oil in skillet over medium heat. Brown fish 1 minute on
either side. Remove fish and reserve.
.
Divide sliced onions in 2 portions. Heat
 3 Tbsp. 50 ml
oil in skillet over high
heat and saute half of onions until browned at edges, about 5 minutes.
Lower heat slightly and continue to saute onions until well browned,
about 10 minutes more. Remove onions from pan and puree in food processor
or blender.
.
Reheat skillet and add remaining onions, adding more oil if necessary. Fry
rapidly, stirring, until transparent. Add garlic mixture, reduce heat to
medium and fry until aromatic, about 1 minute. Add ground coriander mixture,
and fry few seconds. Add tomatoes and water. Mix well and cook over
medium-high heat, stirring frequently, until gravy thickens, about 15
minutes.
.
Stir onion puree into tomato mixture and bring to simmer. Add fish and cook
until oil starts to separate from sauce, about 10 minutes. Turn fish over
halfway through, keeping fillets whole.
.
Stir in chopped cilantro and garam masala. Serve over plain rice with
yogurt on the side.
 RATING
Difficulty:
moderate.
Time:
1 hour.
Precision:
measure ingredients.

Siddharth Dasgupta
[e-mail]


 REC.FOOD.RECIPES-#143 POLLO-SALTADO M 17 Jun 91 1991
 POLLO SALTADO Chiapas style chicken (very hot)
 CREOLE CHICKEN
A rough, simple creole dish from the Guatemalan border.
 Makes 4 servings
 3 Tbls oil 50 ml
 1 medium chicken,
cut up
 2 large onions,
sliced medium thick
 2 large cloves garlic,
sliced in strips
 6-8 jalapeno chiles
.bk
or
 5 pickled jalapenos,
seeds left on and cut in rings
 2 large green or red peppers,
diced
 1/2 inch 1 cm
 1 Tbls white wine vinegar 15 ml
 1/4 tsp ground oregano
 1/4 tsp ground cumin
  salt

.
Heat oil in skillet over medium-high heat. Pat-dry chicken pieces and
brown quickly on both sides, about 10 minutes per side. Remove chicken
pieces to large casserole.
.
Add onions, garlic, jalapenos and green peppers to remaining oil in
skillet. Lower heat to medium and saute mixture until tender, about 5
minutes. Remove and add to casserole.
.
Add vinegar, oregano, cumin and salt to casserole. Simmer, partly covered,
until tender, about 40 minutes, stirring vegetables halfway through.
Serve with rice, tortillas and green salad.
 RATING
Difficulty:
moderate.
Time:
1 hour 15 mins.
Precision:
measure ingredients.

Siddharth Dasgupta
[e-mail]


 REC.FOOD.RECIPES-#143 MARSHMALLOWS Co 18 Jun 91 1991
 MARSHMALLOWS
This comes from a sheet of recipes I was given approximately 15 years ago.

 2 oz gelatine 50 g
 1 cup water 225 ml
 1 1/2 cups water 1/3 l
 2 lb sugar 900 g
 pinch cream of tartar
 1 egg white
 1 Tbls lemon juice 15 ml
 1/2 tsp vanilla

.
Soak the gelatine in
 1 cup 225 ml
of water.
.
Place the remaining water, sugar and cream of tartar in a saucepan. Heat,
stirring until the sugar has dissolved. Add the soaked gelatine and boil
steadily for 20 minutes. Remove from heat.
.
Beat the egg white stiffly. Pour mixture from saucepan into a large bowl,
add egg white, lemon juice, vanilla (and colouring, if desired). Beat
until very thick and pour into lightly greased trays. Allow to set in
refrigerator.
.
Turn out, cut into squares and roll in toasted or plain coconut.

This marshmallow recipe can also be set in ice cream cones and topped with
hundreds and thousands.

This recipe is very reliable - I've been making it since I was a kid and
never had a failed batch.

Use the biggest saucepan you have, and watch it like a hawk. It always boils
over, and is a bugger to clean.

Likewise with the bowl, the mixture swells up a bit.

I've always used normal white cane sugar. No warranty implied for other
sugars.

Don't attempt unless you have an electric beater, it takes a lot of beating.

Mixture fills about 2 1/2 swiss roll tins.

Be prepared for a sticky kitchen.

This recipe makes marshmallows similar (but nicer) to the ones in the shops
(in Australia) - and much cheaper.
 RATING
Difficulty:
moderate.
Time:
50 mins. + refrigerating time.
Precision:
measure ingredients.

Joan McGalliard
[e-mail]


 REC.FOOD.RECIPES-#143 PASTA-SAUCE-3 SV 18 Jun 91 1991
 TOMATO-BASIL PASTA SAUCE
This is a really good summertime sauce, and can be refrigerated for a cold
pasta salad.

 5-6 Roma (plum, Italian) tomatoes
 1/2 cup fresh basil
 1/2 tsp salt
 1-3 cloves garlic,
to taste

.
Core the tomatoes; place in blender or Cuisinart with basil and salt.
Blend until combined.
.
Pour over fresh cooked pasta. You can add parmesan cheese if desired.
 RATING
Difficulty:
very easy.
Time:
5 mins.
Precision:
approximate measurements.

Ellen Mitsue Eades
[e-mail]
Rec.Food.Recipes Digest #144
Sun 23 Jun 1991

Col:   Date or Raisin Bran Muffins (Carole A. Resnick)
Co:    Corn Meal Muffins (Carole A. Resnick)
Col:   Basic Muffins and variations (Carole A. Resnick)
Col:   Cranberry Muffins (Carole A. Resnick)
Col:   Spicy Apricot Oat Muffins (Carole A. Resnick)
Col:   Spicy Fruit Muffins (Carole A. Resnick)
CB:    Bacon and Onion Muffins (Carole A. Resnick)
Col:   Pumpkin Muffins (Carole A. Resnick)
Col:   Pumpkin Oat Muffins (Carole A. Resnick)
Co:    Banana Nut Muffins (Carole A. Resnick)
Col:   Apple Crunch Muffins (Carole A. Resnick)
Col:   Country Bran Muffins (Carole A. Resnick)
Col:   Lemon Raspberry Muffins (Carole A. Resnick)
Col:   Microwave Toasty Walnut Muffins (Carole A. Resnick)
Col:   Date Muffins (Carole A. Resnick)
Col:   Date Nut Muffins (Carole A. Resnick)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#144 MUFFINS-6 Col 15 Jun 91 1991
 DATE OR RAISIN BRAN MUFFINS
 4 servings
 1 cup wheat/oat bran cereal 90 g
 1 cup unbleached all-purpose flour 125 g
 1/2 tsp salt
 1/2 cup seedless raisins
(finely chopped pitted dates may be substituted to get date muffins)
 1 extra large egg
 3/4 cup milk 170 ml
 2 1/2 tsp baking powder
 1/4 cup granulated sugar 50 g
 1/2 cup chopped walnuts 50 g
 1/4 cup vegetable oil 55 ml

.
Mix cereal and milk. Let stand a few minutes until most of the milk is
absorbed.
.
Grease twelve
 2 1/2 inch 6 cm
muffin cups. Heat oven to
 400 200 .
.
Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir
to mix well. Add dates/raisins and nuts; toss to mix.
.
Add egg and oil to soaked cereal and beat well with a fork. Pour into
flour mixture and stir only until dry ingredients are moistened. Batter
will be lumpy.
.
Drop batter into prepared pans, filling each cup half to two-thirds full.
.
Bake about 30 minutes, or until browned. Remove from pan and serve hot
with butter and jelly or preserves.
 RATING
Difficulty:
easy.
Time:
45 mins.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#144 MUFFINS-7 Co 15 Jun 91 1991
 CORN MEAL MUFFINS
 4 servings
 1 cup unbleached all-purpose flour 125 g
 2 Tbls granulated sugar
 1 cup yellow cornmeal 175 g
 1/4 cup vegetable oil 55 ml
 4 tsp baking powder
 1 tsp salt
 2 extra large eggs

.
Grease twelve
 2 1/2 inch 6 cm
muffin cups. Heat oven to
 425 220 .
.
Sift flour, baking powder, sugar and salt into medium-sized bowl. Add
cornmeal and stir to mix well.
.
In small bowl, beat eggs with fork. Add milk and oil. Add all at once
to dry ingredients.
.
Stir mixture only until dry ingredients are mositened. Batter will be
lumpy. Drop batter from a tablespoon into the prepared muffin cups,
filling each cup 1/2 - 2/3 full.
.
Bake 15-20 minutes, or until golden brown. Remove and serve hot with
butter, bacon and eggs.
 RATING
Difficulty:
easy.
Time:
35 mins.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#144 MUFFINS-8 Col 15 Jun 91 1991
 BASIC MUFFINS AND VARIATIONS
 4 servings
 2 cups unbleached all-purpose flour 250 g
 2 Tbls granulated sugar
 1 extra large egg
 1/2 cup vegetable oil 110 ml
 1 Tbls baking powder
 1 tsp salt
 1 cup milk 225 ml

.
Grease twelve
 2 1/2 inch 6 cm
muffin cups. Heat oven to
 400 200 .
.
Sift flour, baking powder, sugar and salt into a medium-sized bowl. Stir
to mix well.
.
In a small bowl, beat egg with a fork. Add milk and oil. Add all at once
to dry ingredients.
.
Stir mixture only until dry ingredients are moistened. Batter will be
lumpy. Drop batter from a tablespoon into prepared muffins pans, filling
each cup 1/2 - 2/3 full.
.
Bake 15-20 minutes, or until golden brown. Remove from pan and serve
hot with butter, jam or marmalade.
 VARIATIONS
GINGER MUFFINS
.RS
Add 1/2 cup finely diced candied ginger to flour mixture before adding liquid.
.RE

BANANA PECAN MUFFINS
.RS
Prepare muffin batter but use only
 1/2 cup 110 ml
milk. Add
 1/2 cup 60 g
chopped pecans and 1/4 tsp ground nutmeg to sifted flour. Add 1 cup mashed,
peeled banana with the egg, milk and oil.
.RE

BLUEBERRY MUFFINS
.RS
Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted
flour mixture before adding liquid.
.RE

ORANGE MUFFINS
.RS
Cut 2 peeled navel oranges into sections. When batter is in the cups, place
an orange section on top of each and sprinkle lightly with granulated sugar.
.RE

CHEESE MUFFINS
.RS
Fold
 1/2 cup 50 g
grated sharp yellow cheese into muffin mix with the last few strokes on
batter. Serve hot with scrambled eggs and bacon for a special breakfast.
.RE

SURPRISE MUFFINS
.RS
Fill muffin cups 1/3 full of batter. Drop 1/2 tsp of your favorite jelly in
center of batter. Add batter to fill cup 2/3 full. Kids just love these as
you will.
.RE

COCONUT MUFFINS
.RS
Add 1 cup shredded coconut with the last few strokes of mixing. For a snack
have coconut muffins, butter and milk.
.RE

CHIVE MUFFINS
.RS
Fold 1/4 cup chives into the batter during the last few strokes and serve at
dinner. Great with a steak and salad.
.RE
 RATING
Difficulty:
easy.
Time:
35 mins.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#144 MUFFINS-9 Col 15 Jun 91 1991
 CRANBERRY MUFFINS
 4 servings
 2 1/4 cups unbleached flour, 280 g
sifted
 3/4 tsp baking soda
 1 extra large egg,
slightly beaten
 1/4 cup vegetable oil 55 ml
 1/2 cup sugar 100 g
 1/4 cup sugar 50 g
 1/4 tsp salt
 3/4 cup butter/sour milk
 1 cup chopped raw cranberries

.
Sift together flour,
 1/4 cup 50 g
sugar, baking soda and salt into bowl.
.
Combine egg, butter/sour milk and oil in small bowl; blend well. Add all
at once to dry ingredients, stirring just enough to moisten. Combine
cranberries and
 1/2 cup 100 g
sugar; stir into batter.
.
Spoon batter into greased
 2 1/2 inch 6 cm
muffin-pan cups, filling 2/3 full.
.
Bake in
 400 200
oven 20 minutes or until golden brow. Serve hot
with butter and homemade jelly or jam.
 RATING
Difficulty:
easy.
Time:
35 mins.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#144 MUFFINS10 Col 15 Jun 91 1991
 SPICY APRICOT OAT MUFFINS
 6 servings
 2 cups unbleached flour, 250 g
sifted
 3 tsp baking powder
 2 tsp pumpkin pie spice
 1 cup chopped dried apricots
 2 extra large eggs,
slightly beaten
 1/4 cup vegetable oil 55 ml
 1/2 cup sugar 100 g
 1 tsp salt
 1/2 cup quick-cooking oats 45 g
 1/2 cup chopped walnuts 50 g
 1 1/3 cup milk 300 ml

.
Sift together flour, sugar, baking powder, salt and pumpkin pie spice into
large mixing bowl. Stir in oats, apricots, and walnuts.
.
Combine eggs, milk and oil in small bowl; blend well. Add all at once to
dry ingredients, stirrin just enough to moisten. Spoon batter into greased
 3 inch 7.5 cm
muffin-pan cups, fill 2/3 full.
.
Bake in
 350 180
oven 30 minutes or until golden brown. Serve hot
with butter and homemade jam or jelly.
 RATING
Difficulty:
easy.
Time:
35 mins.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#144 MUFFINS11 Col 15 Jun 91 1991
 SPICY FRUIT MUFFINS
 makes 12 muffins
 2 cups flour 250 g
 3 tsp baking powder
 1 tsp salt
 1/8 tsp cloves
 1/4 tsp nutmeg
 1 cup shredded, pared apple
 2/3 cup brown sugar or maple syrup
 1/2 cup chopped walnuts 60 g
 2 eggs,
beaten
 2/3 cup apple juice 150 ml
 1/4 cup butter, 50 g
melted
 1 cup bran flakes

.
Sift together flour, baking powder, salt and spices. Stir in apple, brown
sugar and nuts.
.
In a separate bowl, combine eggs, juice and butter. Stir into apple
mixture just until blended. Fold in bran flakes.
.
Pour into oiled muffin pans, filling each cup about 2/3 full. Bake at
 400 200
for 15-20 minutes.
 RATING
Difficulty:
easy.
Time:
35 mins.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#144 MUFFINS12 CB 15 Jun 91 1991
 BACON AND ONION MUFFINS
 6 servings
 1/2 lb bacon, 225 g
diced
 2 1/4 cups unbleached flour, 280 g
sifted
 1/2 tsp baking soda
 2 extra large eggs,
slightly beaten
 1 cup dairy sour cream 225 ml
 1/4 cup chopped onion
 3 tsp baking powder
 1/2 tsp salt
 1/3 cup milk 75 ml
 1 x sesame seeds

.
Fry bacon until crisp in skillet. Remove with slotted spoon and drain on
paper towels.
.
Saute onion in
 1 Tbls 15 ml
bacon drippings until tender (do not brown). Set
aside to cool.
.
Sift together flour, baking powder, baking soda and salt in large mixing
bowl. Combine eggs, milk and sour cream in small bowl; blend well. Add
all at once to dry ingredients, stirring just enough to moisten. Stir in
bacon and sauteed onion.
.
Spoon batter into greased
 2 1/2 inch 6 cm
muffin-pan cups, fill 2/3 full.
.
Sprinkle with sesame seeds.
.
Bake in
 375 190
oven 18-20 minutes or until golden brown. Serve
hot with homemade jelly or jam.
 RATING
Difficulty:
easy.
Time:
45 mins.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#144 MUFFINS13 Col 15 Jun 91 1991
 PUMPKIN MUFFINS
 4 servings
 1 cup unbleached flour, 125 g
sifted
 1/4 tsp salt
 1/4 cup vegetable shortening
 1 extra large egg
 2 Tbls milk 30 ml
 2 tsp baking powder
 1/4 tsp ground cinnamon
 2/3 cup sugar 150 g
 1/2 cup canned, mashed pumpkin

.
Sift together flour, baking powder, salt and cinnamon; set aside.
.
Cream together shortening and sugar in mixing bowl until light and fluffy,
using electric mixer at medium speed. Beat in egg.
.
Combine pumpkin and milk in small bowl. Add dry ingredients alternately
with pumpkin mixture to creamed mixture, stirring well after each addition.
Spoon batter into paper-lined 2 1/2 inch muffin-pan cups, filling 2/3 full.
.
Bake in
 350 180
oven 20 minutes or until golden brown. Serve hot
with butter and homemade jam.
 RATING
Difficulty:
easy.
Time:
40 mins.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#144 MUFFINS14 Col 15 Jun 91 1991
 PUMPKIN OAT MUFFINS
 12 servings
 1 cup unbleached flour, 125 g
sifted
 1 tsp pumpkin pie spice
 1/2 tsp salt
 1/2 cup brown sugar, 100 g
packed
 1/4 cup milk 55 ml
 1 cup quick-cooking oats 85 g
 1 x crumb topping
 2 tsp baking powder
 1/4 tsp baking soda
 3/4 cup canned, mashed, pumpkin
 1 extra large egg,
slightly beaten
 1/4 cup vegetable oil 55 ml
 1/2 cup raisins 75 g

.
Sift together flour, baking powder, pumpkin pie spice, baking soda and
salt; set aside.
.
Combine pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl;
blend well. Add dry ingredients all at once, stirring just enough to
moisten.
.
Spoon batter into grease 3-inch muffin-pan cups, filling 2/3 full.
Sprinkle with crumb topping.
.
Bake in
 400 200
oven 18-20 minutes or until golden brown. Serve hot with
homemade jelly or jam.
 CRUMB TOPPING

 1/2 cup brown sugar 100 g
(packed)
 1 Tbls unbleached flour
 1/4 tsp pumpkin pie spice
 2 Tbls butter or regular margarine

.
Combine sugar, flour, pumpkin pie spice and butter in bowl. Mix until
crumbly.
 RATING
Difficulty:
easy.
Time:
40 mins.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#144 MUFFINS15 Co 15 Jun 91 1991
 BANANA NUT MUFFINS
 6 servings
 2 cups unbleached flour, 250 g
sifted
 1/2 tsp salt
 1 cup sugar 200 g
 1 1/3 cups mashed ripe bananas
(3 Med.)
 3 tsp baking powder
 1/2 cup shortening
 2 extra large eggs
 1 cup chopped walnuts 150 g

.
Sift together flour, baking powder and salt; set aside.
.
Cream together shortening and sugar in bowl until light and fluffy, using
electric mixer at medium speed. Beat in eggs, one at a time, blending
well after each addition. Stir in mashed bananas.
.
Add dry ingredients all at once, stirring just enough to moisten. Gently
mix in chopped nuts. Spoon batter into greased 3 inch muffin-pan cups,
filling 2/3 full.
.
Bake in
 350 180
oven 20 minutes or until golden brown. Serve hot with homemade
jam or jelly.
 RATING
Difficulty:
easy.
Time:
45 mins.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#144 MUFFINS16 Col 15 Jun 91 1991
 APPLE CRUNCH MUFFINS
 4 servings
 1 1/2 cup unbleached flour, 185 g
sifted
 2 tsp baking powder
 1 1/2 tsp ground cinnamon
 1 extra large egg,
slightly beaten
 1 cup tart apples
(Apples are to be washed and cored. Shred the unpeeled apples for recipe)
 1/2 cup sugar 100 g
 1/2 tsp salt
 1/4 cup vegetable shortening
 1/2 cup milk 110 ml
 1 x nut crunch topping

.
Sift together flour, sugar, baking powder, salt and cinnamon into mixing
bowl.
.
Cut in shortening with pastry blender until fine crumbs form. Combine
egg and milk. Add to dry ingredients all at once, stirring just enough
to moisten. Stir in apples.
.
Spoon batter into paper-lined
 2 1/2 inch 6 cm
muffin-pan cups, filling 2/3 full.
Sprinkle with nut crunch topping.
.
Bake in
 375 190
oven 25 minutes or until golden brown. Serve hot with
butter and homemade jelly or jam.
 NUT CRUNCH TOPPING

 1/4 cup brown sugar 50 g
(packed)
 1/4 cup chopped pecans 25 g
 1/2 tsp ground cinnamon

.
Mix together all ingredients in a small bowl.
 RATING
Difficulty:
easy.
Time:
45 mins.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#144 MUFFINS17 Col 15 Jun 91 1991
 COUNTRY BRAN MUFFINS
 8 servings
 1 cup 40% bran flakes cereal
 2 1/2 cup unbleached flour, 360 g
sifted
 1/2 tsp salt
 1 1/2 cups sugar 300 g
 2 cups all-bran cereal
 1 cup boiling water 225 ml
 2 1/2 tsp baking soda
 1/2 cup shortening
 2 extra large eggs
 2 cups butter/sour milk

.
Combine 40% bran flakes and boiling water in bowl. Let stand 10 minutes.
.
Sift together flour, baking soda and salt; set aside.
.
Cream together shortening and sugar in large mixing bowl until light and
fluffy, using electric mixer at medium speed. Add eggs, one at a time,
beating well after each addition.
.
Stir in bran flakes mixture and all-bran into creamed mixture. Add dry
ingredients alternately with butter/sour milk to creamed mixture, mixing
just enough to moisten. Spoon batter into well-greased
 1 1/2 inch 4 cm
muffin-pan cups, filling 2/3 full.
.
Bake in
 400 200
oven 25 minutes or until golden brown. Serve hot with
butter and jam.

Batter can be stored for a few days in the refrigerator. Bake as directed.
 RATING
Difficulty:
easy.
Time:
45 mins.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#144 MUFFINS18 Col 15 Jun 91 1991
 LEMON RASPBERRY MUFFINS
 4 servings
 2 cups unbleached flour 250 g
 3 tsp baking powder
 1 cup Half-and-half
 1 tsp lemon extract
 1 cup fresh/frozen raspberries
(Frozen raspberries should be without syrup and should not be thawed)
 1 cup sugar 200 g
 1/2 tsp salt
 1/2 cup vegetable oil 110 ml
 2 extra large eggs

.
Heat oven to
 425 220 .
Line 12 muffin cups with paper baking cups.
.
Lightly spoon flour into measuring cup; level off. In large bowl, combine
flour, sugar, baking powder and salt; mix well.
.
In small bowl, combine Half-and-half, oil, lemon estract and eggs; blend
well. Add to dry ingredients, stir until ingredients are just moistened.
Carefully fold in raspberries. Fill prepared muffin cups 3/4 full.
.
Bake at
 425 220
for 18-23 minutes or until golden brown. Cool 5 minutes,
remove from pans.

HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 tsp.
 RATING
Difficulty:
easy.
Time:
45 mins.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#144 MUFFINS19 Col 15 Jun 91 1991
 MICROWAVE TOASTY WALNUT MUFFINS
 MICROWAVE
 2 servings
 1/4 cup quick-cooking rolled oats 20 g
 1/2 cup unbleached flour 60 g
 2 Tbls sugar
 1/2 tsp baking powder
 dash ground cinnamon
 1 extra large beaten egg yolk
 2 Tbls cooking oil 30 ml
 2 Tbls milk 30 ml
 1/4 cup broken walnuts,
toasted
 2 Tbls raisins
 2 tsp unbleached flour
 1 tsp brown sugar
 1 tsp butter or margarine

.
Stir together oats and
 2 Tbls 30 ml
warm water, let stand for 5 minutes.
.
Meanwhile stir together
 1/2 cup 60 g
flour, sugar, baking powder, cinnamon
and a DASH of salt. Stir egg yolk, oil and milk into oat mixture; add
to dry ingredients, stirring just till moistened.
.
Fold in 3 Tbls of the walnuts and the raisins. Line four
 6 oz 175 g
custard
cups with paper baking cups. Fill 2/3 full.
.
Combine 2 tsp flour , brown sugar, butter, and remaining walnuts.
Sprinkle over muffins. Micro-cook, uncovered, on 100% power for 1 1/2
- 2 1/2 minutes or till done, rearranging twice. (When done, surface
may still appear moist but a wooden pick inserted near the center rack
for 5 minutes. Serve warm.
 RATING
Difficulty:
easy.
Time:
25 mins.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#144 MUFFINS20 Col 15 Jun 91 1991
 DATE MUFFINS
 makes 12 muffins
 Topping:
 1/3 cup sugar 65 g
 2 Tbls butter,
softened
 1/4 cup flour 30 g
 1/2 cup chopped dates
 1/4 cup instant nonfat dry milk
 Batter:
 2 cups flour 250 g
 1 Tbls baking powder
 2/3 cup water 150 ml
 1/3 cup melted butter 75 ml
 1 egg
 2/3 cup sugar 150 g
 1/3 cup instant nonfat dry milk

.
Blend sugar and butter together. Mix in nonfat dry milk, flour, and
chopped dates until mixture is crmbly, set aside.
.
Sift together flour, baking powder and sugar. Mix in nonfat dry milk.
Stir in water, egg and butter until well blended. Bake 25 minutes in
 350 180
oven.
 RATING
Difficulty:
easy.
Time:
40 mins.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#144 MUFFINS21 Col 15 Jun 91 1991
 DATE NUT MUFFINS

 2 cups flour 250 g
 1 egg,
beaten
 5 tsp baking powder
 1/4 cup sugar 50 g
 1 cup milk 225 ml
 12 dates

or
 1 cup raisins 160 g
 1/4 cup melted butter 55 ml
 1/2 tsp salt
 1/2 cup nutmeats

.
Sift dry ingredients together in bowl. Combine egg and milk and add
with butter and dates to mixture. Stir only till all flour is
dampened.
.
Pour into well oiled muffin tins and bake at
 425 220
for 25 minutes.
 RATING
Difficulty:
easy.
Time:
35 mins.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]
Rec.Food.Recipes Digest #145
Mon 24 Jun 1991

MVl:   Baked Cauliflower (Carole A. Resnick)
Vl:    Butter-Simmered Carrots (Carole A. Resnick)
Vol:   Scalloped Corn (Carole A. Resnick)
Vl:    Carrots Elegante (Carole A. Resnick)
Dol:   Creamy Rice Pudding (Carole A. Resnick)
Dl:    Peach Cobbler (Carole A. Resnick)
SLV:   Spicy Broccoli-Orzo Salad (Christine Erickson)
Col:   Chocolate-Peanut Butter Pie (dambra)
Col:   Barvarian Apple Torte (SECBU)
Cl:    Chocolate Chips with Reese's Peanut Butter Cups (Brenda Ramsey)
M:     Tuna and Anchovy Pasta (Julian Templeman)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#145 CAULIFLOWER-3 MVl 13 Jun 91 1991
 BAKED CAULIFLOWER
 Serves 4-6
 1 large white cauliflower
 2 Tbls butter 25 g
 4 green onions,
finely chopped
 2 Tbls flour
 1 cup milk 225 ml
 1/2 tsp salt
 1/4 tsp white pepper
 dash Tabasco
 1/4 cup seasoned bread crumbs
 2 Tbls grated Parmesan

.
Cook cauliflower whole, in boiling, salted water, about 20 minutes.
Drain & place in baking dish.
.
In small skillet, melt butter & saute green onions over medium-low heat
for 5 minutes. Blend in flour & cook for 3 minutes over low heat. Slowly
stir in the milk & simmer until smooth & thick, stirring constantly.
Add the salt, pepper, & Tabasco & then pour the sauce over the cauliflower.
.
Sprinkle with the bread crumbs & cheese. In a preheated
 375 190
oven, bake
about 20 minutes or until slightly browned.
 RATING
Difficulty:
easy.
Time:
45 mins.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#145 CARROTS-BUTTER Vl 13 Jun 91 1991
 BUTTER-SIMMERED CARROTS
 Serves 4-6
 4 cups raw carrots
 1 Tbls butter 15 g
 2 Tbls sugar
 1/2 tsp salt

.
Wash, scrape, & slice carrots lengthwise. Put into heavy saucepan with
butter, sugar, & salt. Cover closely & simmer until tender.
 RATING
Difficulty:
very easy.
Time:
15 mins.
Precision:
approximate measurements.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#145 CORN-SCALLOPED Vol 13 Jun 91 1991
 SCALLOPED CORN

 1/4 cup chopped onion
 2 Tbls butter 25 g
 2 Tbls flour
 1 tsp salt
 1/2 tsp paprika
 1/4 tsp dry mustard
 dash pepper
 3/4 cup milk 170 ml
 1 lb can whole kernel corn,
drained (about 2 cups fresh)
 1 egg,
slightly beaten

.
Heat oven to
 350 180 .
.
Saute onion in butter until golden.
.
Blend in flour, seasonings; cook until bubbly.
.
Remove from heat. Gradually add milk. Bring to boil; boil 1 min.,
stirring constantly.
.
Remove from heat. Add corn & egg. Pour into 1 qt. baking dish. Top with
buttered bread crumbs. Bake 20-30 minutes.
 RATING
Difficulty:
very easy.
Time:
45 mins.
Precision:
approximate measurements.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#145 CARROTS-ELEGAN Vl 13 Jun 91 1991
 CARROTS ELEGANTE

 1 lb carrots,
thinly sliced
 1/4 cup golden raisins 40 g
 1/4 cup butter 50 g
 3 Tbls honey 50 ml
 1 Tbls lemon juice 15 ml
 1/4 tsp ground ginger
 1/4 cup sliced, unpeeled almonds

.
Cook carrots, covered, in
 1/2 inch 1 cm
boiling water 8 minutes; drain.
.
Turn carrots into a
 1 qt 1 l
baking dish. Stir in raisins, butter, honey,
lemon juice & ginger.
.
Bake, uncovered, in a preheated
 375 190
oven 35 minutes; stir
occasionally.
.
Spoon into serving bowl. Sprinkle with almonds.
 RATING
Difficulty:
very easy.
Time:
50 mins.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#145 RICE-PUDDING-1 Dol 13 Jun 91 1991
 CREAMY RICE PUDDING

 6 cups cold milk 1 1/3 l
 3/4 cup long-grain rice 150 g
 1 cup heavy cream 225 ml
 3/4 cup sugar 150 g
 3 egg yolks,
beaten
 2 tsp vanilla extract
 1/4 tsp salt
 1 tsp ground cinnamon

.
Rinse pan with cold water DO NOT DRY. (don't ask why - just DO IT!)
.
Pour in milk and bring to a boil over medium heat.
.
Stir in rice and return to boil over medium heat.
.
Reduce heat and simmer uncovered until rice is tender, approx. 30-45
minutes. Stirring occasionally.
.
Meanwhile in a small bowl combine heavy cream, sugar, egg yolks, vanilla
and salt, mix or whip lightly. Set aside.
.
When rice is thick and tender stir in cream mixture until completely
combined. Heat to a boil. Remove and pour into a
 2 qt 2 l
serving bowl.
.
Sprinkle with cinnamon and chill at least 3 hours.
 RATING
Difficulty:
very easy.
Time:
1 hour + 3 hours chilling.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#145 PEACH-COBBLER1 Dl 13 Jun 91 1991
 PEACH COBBLER

 29 oz can peach slices 800 g can
 1 box yellow cake mix
 1 stick butter 100 g
  cinnamon & sugar
to taste

.
Strain peaches, save juice.
.
Spread peaches in
 9x13 inch 23x33 cm
pan, then place pats of butter between peach
slices, sprinkle cake mix over peaches.
.
Then pour peach juice over top of cake mix and use fork to even out the
lumps. Sprinkle cinnamon and sugar over juice and bake at
 350 180
for 30-35 minutes.
 RATING
Difficulty:
very easy.
Time:
45 mins.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#145 BROCCOLI-ORZO SLV 19 Jun 91 1991
 SPICY BROCCOLI-ORZO SALAD
I made this for a rained out picnic this past weekend-it came out quite well,
and it's really easy to make.

 2 1/2 cups steamed broccoli florets
 8 oz orzo 225 g
cooked & drained
 2 large tomatoes,
chopped
 3 medium green onions,
chopped
 3 Tbls chopped fresh parsley
 1 Tbls olive oil 15 ml
 1 Tbls red wine vinegar 15 ml
 1 tsp salt
 1 tsp pepper
 1 tsp garlic powder

.
Combine all ingredients in a bowl and toss.
.
Cover and refrigerate overnight.
.Sk 3
Serve slightly chilled or at room temperature.
 RATING
Difficulty:
very easy.
Time:
?
Precision:
measure ingredients.

Christine Erickson
[e-mail]


 REC.FOOD.RECIPES-#145 CHOC-PNUT-PIE Col 19 Jun 91 1991
 CHOCOLATE-PEANUT BUTTER PIE
 Serves 8
 1 env. Knox unflavored gelatine
 1/4 cup cold water 55 ml
 1 cup peanut putter
(creamy or chunky)
 1 1/4 cups milk 180 ml
 1/2 cup sugar 100 g
 2 eggs
 9 in chocolate crumb crust 25 cm
 1/2 cup whipping or heavy cream 110 ml
 6 oz pkg semi-sweet chocolate chips 176 g pkg

.
In small saucepan, sprinkle gelatine over cold water; let stand 1 minute.
Stir over low heat until gelatine is dissolved.
.
In blender or food processor, process peanut butter, milk, sugar and eggs.
While processing gradually add gelatine mixture until blended.
.
Pour into crust; chill until almost set.
.
In small saucepan, bring cream to boiling point. Remove from heat; stir
in chocolate chips until melted. Let stand 3 minutes.
.
Slowly pour over pie and spread to edges; chill until firm.
.
Garnish with white or dark chocolate curls.
 RATING
Difficulty:
easy.
Time:
15 mins. + chilling time.
Precision:
measure ingredients.

Bob D'Ambra
[e-mail]


 REC.FOOD.RECIPES-#145 APPLE-BAVARIAN Col 19 Jun 91 1991
 BAVARIAN APPLE TORTE
 GERMAN
This is one of the most delicious apple cakes I have ever had and I am not one
for Apple deserts. This recipe was given to me by my friend Rich.
 CRUST:

 1/3 cup sugar 70 g
 1/3 cup butter 75 g
 1/4 tsp vanilla
 1/8 tsp salt
 1 cup sifted flour 125 g

.
Cream together sugar, butter, vanilla and salt.
.
Add flour and blend together. User your fingers to spread it over the
bottom and partially up the sides of a spring-form pan. Set aside.
 FILLING:

 4-5 apples
(I like green apples)
 8 oz pkg cream cheese 225 g pkg
 1/4 cup sugar 50 g
 1/4 tsp vanilla
 1/8 tsp salt
 1 egg
 1/2 tsp lemon peel

.
Peel and core apples. Cut into slices, place in shallow pan, and cover
with foil. Bake in  400 200 oven for 15-20 minutes. Let cool.
.
Cream together the cream cheese, sugar, vanilla and salt.
.
Add egg and lemon peel to cream cheese mixture, beat until smooth.
.
Pour mixture into crust, spreading out toward the edges. Arrange apple
slices in layers on top.
 TOPPING:

 1/3 cup sugar 70 g
 1/2 tsp cinnamon
 1/4-1/2 cup sliced almonds 50 g

.
Mix Sugar, cinnamon and almonds together and sprinkle over the apple
slices.
.
Bake at
 400 200
for 40-45 minutes, or until the crust and apples are cooked.
 RATING
Difficulty:
moderate.
Time:
1 1/2 hours.
Precision:
measure ingredients.

[e-mail]


 REC.FOOD.RECIPES-#145 CHOC-CHIP-5 Cl 19 Jun 91 1991
 CHOCOLATE CHIPS WITH REESE'S PEANUT BUTTER CUPS
This recipe is quite easy and a real treat.

 1 pkg Pillsbury Chocolate Chip Cookie Dough
(in cheese/sliced meat section of grocery store)
 1 pkg Reeses Peanut Butter Cups
(small size)

.
Lightly spray a muffin tin w/Pam.
.
Cut dough into 24 pieces and put one piece in each slot. Mush them down
slightly with your fingers
.
Bake at
 350 180
for 7 minutes only.
.
Take out and insert a peanut butter cup in the middle of each cup.
.
Bake for another 7 minutes.
.
Let rest in the tin until they firm up before removing.
 RATING
Difficulty:
easy.
Time:
20 mins.
Precision:
measure ingredients.

Brenda Ramsey
[e-mail]


 REC.FOOD.RECIPES-#145 TUNA-PASTA M 24 Jun 91 1991
 TUNA AND ANCHOVY PASTA
 FISH
This is a very rich, but extremely easy to prepare pasta dish. The idea of
using tuna and anchovies together came from some other recipe (I forget
where), but the additions and modifications are all home-grown. The mixture of
salty fish, together with the smoothness of the mayonnaise and the taste of
the pesto, creates an interesting mix of flavours. This has rapidly evolved
from an experiment to one of our favourite pasta dishes.

 1 small can tuna
(I use steaks in brine, to cut down on the oil)
 1 tin anchovies,
chopped
  garlic, tarragon, etc.
- anything you fancy adding - optional
 1-2 oz butter 25-50 g
 enough small pasta
(fusilli, shells, bows, something like that. I'm a pig, so I use
 4 oz 100 g
per person)
  pesto
(red [tomato] pesto is best, if you can find it)
  mayonnaise
(Hellmans or similar)
  salt and pepper
(well, maybe not salt - depends on your anchovies!)

.
Put a large pan of water on for the pasta. When it has come to the boil,
start the pasta cooking.
.
Melt the butter in a small pan, and when melted add the tuna, anchovies,
and garlic and tarragon if you are using them. Mash together with a fork,
and let them cook gently, stirring occasionally, until the butter has been
absorbed. Don't let it fry!
.
When the pasta is cooked to your taste,    drain well, and stir in a little
oil or butter to keep it moist.
.
Serve the pasta in a large bowl, with the fish mixture, pesto and
mayonnaise in smaller bowls. Let everyone dig in!
 RATING
Difficulty:
easy.
Time:
15 mins.
Precision:
measure ingredients.

Julian Templeman
ukc!dircon!uad1031
Rec.Food.Recipes Digest #146
Tue 25 Jun 1991

MVl:   Stuffed Eggplant and Pasta (dmferrell)
MVl:   Sweet Carrot Curry (mary anne amirthi mohanraj)
MV:    Sambar and Idli (Arun Meda Sannuti)
O:     Spicy Chicken Wings (Shaheen Tonse)
SPV:   Chilled Cucumber Dill Soup (Milt Epstein)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#146 EGGPLANT11 MVl 20 Jun 91 1991
 STUFFED EGGPLANT AND PASTA
This isn't exactly a main dish but is a good substitute for meat with
spaghetti or specialty pasta.

 1 medium sized eggplant
  grated bread crumbs
  crushed dried basil
  crushed dried marjoram
  fincely minced garlic
  finely grated Italian cheese
such as Parmesan or very dry goat cheese
  olive oil

.
Trim the stem end off the eggplant and then make four evenly spaced slits
from approximately
 1 inch 2.5 cm
from the top to almost the bottom, do not cut
through the eggplant.
.
Make a mixture of bread crumbs, basil, marjoram, garlic, and cheese.
(The amounts of each item to use depends on how you want the mixture to
taste--I use more cheese and garlic than anything else). Mix all the
ingredients with a small amount of olive oil to moisten the mixture.
.
Stuff each slit with as much of the mixture as possible then lightly
saute the stuffed eggplant in olive oil until lightly golden.
.
Make your sauce as usual but do not add any meat.
.
About 45 minutes to 1 hour before serving your dinner place the eggplant
in the sauce and simmer for 1 hour or until soft.
.
To serve: Remove the eggplant from the sauce. Drain your pasta and
place in a large platter leaving a center section for the eggplant. Spoon
part of the sauce over the pasta. Slice the eggplant into
 1 inch 2.5 cm
slices and arrange in the center of the pasta. Spoon the sauce over the
eggplant and sprinkle grated cheese over all.

This is a great change from meatballs, sausage, or other meats in the sauce
and is fully vegetarian. I usually only make this dish in the summer when I
can pick smaller eggplants from the garden. This way they are not seedy and
do not have that sharp seedy taste.
 RATING
Difficulty:
easy.
Time:
1 1/2 hours.
Precision:
approximate measurements.

Diane
[e-mail]


 REC.FOOD.RECIPES-#146 CARROT-CURRY MVl 21 Jun 91 1991
 SWEET CARROT CURRY
 SRI-LANKAN
I was wondering if anyone was interested in authentic Sri Lankan recipes
(mainly for curry). I was born in Jaffna and my mother has taught me several
of our traditional dishes. Here's a sample...
 serves 3-4
 8-10 carrots
(peeled, washed, and sliced into thin circles)
 1 large onion
(peeled and diced finely)
 1 heaped tsp turmeric powder
  black mustard seed
  cumin seed
 1/2 tsp salt
  oil to fry
(any vegetable oil)
 1/2 cup milk 110 ml

.
Fry onions on medium high with 2 pinches each black mustard seed and
cumin seed until onions are golden brown.
.
Add sliced carrots, turmeric powder, salt and milk - cook on medium for
10 min, stirring constantly.
.
Simmer covered until carrots are tender and milk has mostly boiled away.
Do Not Let It Burn! (easy to do at this stage)
.
Serve hot over rice with meat or another vegetable.

- Beans (frozen or fresh) may be substituted for carrots.

- Curry should be an orange-yellow color and taste sweet (or you've done
something wrong).
 RATING
Difficulty:
easy.
Time:
Preparation: 15 min, cooking time - 25 min.
Precision:
approximate measurements.

Mary Anne Amirthi Mohanraj
[e-mail]


 REC.FOOD.RECIPES-#146 SAMBAR-&-IDLI MV 21 Jun 91 1991
 SAMBAR AND IDLI
 INDIAN
A few days ago, my mom gave me a book of south Indian vegetarian recipes. I
never learned to cook from my mom, though that's going to change in the near
future, but she thought this cookbook was a good way to start. It is
published in India, and neither my mom or I have used any of these recipes,
but it was recommended to her by her sister, so I assume that they're good.
(From Dakshin Bharat Dishes Cookbook by Jaya V. Shenoy, reprinted w/o
permission).

I thought I'd start with the basics - Sambar (this is usually served with
Idlis).
 Sambar

 1/2 cup (heaped) thur dal
(papu)
 1 Tbls bengal gram dal
 1 tsp mustard seeds
 2 tsp (heaped) coriander seeds
 1/2 tsp cumin seeds
 1/2 tsp fenugreek seeds
 8 pepper corns
 1 small piece turmeric
 1 small piece asafoetida
(ingua)
 6 red chillies
 2 Tbls coconut gratings
 2 sprigs curry leaves
  tamarind
(a lump the size of a marble)
 2 Tbls oil 30 ml
 1 bunch coriander leaves
  salt
to taste
  chunks of vegetables
(tomato, onion, squash, potato, okra, raw bananna, etc. - just about anything)

.
Wash thur dal thoroughly. Boil 1 liter of water. Drop dal in boiling
water. Cook until soft.
.
Take a little oil in a frying pan on another flame. Roast mustard,
coriander, fenugrek, cumin, pepper, turmeric, red chillies, asafoetida,
bengal gram dal, coconut gratings and 1 sprig of curry leaves - all in
the same sequence, until brown. Grind all the roasted ingredients with
tamarind to a fairly smooth paste.
.
To the cooked thur dal, add vegetable pieces and a few coriander leaves.
Cook until tender. Then add salt along with ground masala (paste made
above) and some water. Boil well.
.
When done, remove from flame. Garnish with bits of coriander leaves.
 Idlis

 1 heaped cup black gram dal
 2 heaped cups raw rice

or
 1 heaped cup boiled rice
.bk
and
 1 heaped cup raw rice
  oil
for greasing cups
  salt
to taste

.
Soak black gram dal and the two rices (mixed) seperately in water for 3
hours.
.
First, wash the soaked dhal and grind to a fine paste and keep aside.
Then grind the soaked rice to a coarse paste. Mix both the pastes using
hands, add salt and keep under cover overnight.
.
Next day, beat the batter well. Grease idli cups (you can use egg
poachers if you want) with oil, and fill them (about 3/4 full) with the
idli bater and steam in an idli vessel (basically, a big steamer) for
about 20 minutes.

If raw rice only is used, there is no need to grind it. Just wash it and
crush it in a mortar and pedstle (sp?) and then mix it with the ground black
gram paste).

The same idli batter can be use to make Sannan. Pour the batter in the
container of a pressure cooker (previously greased with oil) about 3/4 full
and steam for 15-20 minutes as above. Take out and cut into pieces with a
spatula.
 RATING
Difficulty:
moderate.
Time:
?
Precision:
measure ingredients.

Arun Meda Sannuti
[e-mail]


 REC.FOOD.RECIPES-#146 CHICKEN-WINGS1 O 24 Jun 91 1991
 SPICY CHICKEN WINGS
 BARBECUE CHICKEN
This is a barbecue recipe for a marinate for chicken wings.
 Marinade:
 1 large onion
 6 cloves garlic
 1/2 cup molasses
 1/3 cup honey

.
Peel onion and garlic, and blend in a blender. Add molasses, and honey,
and blend again.
.
Let the chicken wings marinate in it for 2 hours.
.
Barbecue them, and paint them with marinade while turning.
 RATING
Difficulty:
very easy.
Time:
Preparation: 10 mins., marinating: 2 hours.
Precision:
no need to measure.

Shaheen Tonse
[e-mail]


 REC.FOOD.RECIPES-#146 CUCUMBERSOUP-1 SPV 22 Jun 91 1991
 CHILLED CUCUMBER DILL SOUP
This is from The LA Times California Cookbook, edited by Betsy Balsley
and published by The New American Library. It's a wonderful cookbook.
 makes 6 servings
 3 medium cucumbers
 2 Tbls butter
 1 leek,
chopped
 2 bay leaves
 1 Tbls flour
 3 cups chicken broth 2/3 l
(I suppose you can use a non-meant broth if you want it to be vegetarian)
 1 tsp salt
 1 cup Half-and-half
  juice of 1/2 lemon
  chopped dill
  sour cream

.
Peel and thinly slice 2 (only two) cucumbers.
.
Melt butter. Add sliced cucumbers, leek and bay leaves, and cook slowly
until tender but not brown. Discard bay leaves.
.
Add flour and mix well.
.
Add chicken broth and salt and bring to boil, then reduce heat and simmer
for 20-30 minutes, stirring occasionally.
.
Puree through a sieve or in blender container and chill soup in
refrigerator several hours.
.
Peel, halve and remove seeds from the third cucumber, then grate. Add to
soup with Half-and-half, lemon juice and chopped dill to taste.
.
Serve in cold soup cups and top each serving with a dollop of sour cream.
 RATING
Difficulty:
easy.
Time:
1 hour + refrigerating time.
Precision:
approximate measurements.

Milt Epstein
[e-mail]
Rec.Food.Recipes Digest #147
Thu 27 Jun 1991

Bl:   Russian Black Bread (warren)
M:    Orange-Onion Chicken (Carole A. Resnick)
O:    Bluefish Sushi (Catweazle)
Cl:   Chocolate Pudding Cake (tamar more)
OV:   Mushrooms Lenape (Carole A. Resnick)
O:    Cornish Pasties (Mike Corrall)
O:    Dutch Pot Recipes (Mike Corrall)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#147 BREAD-RUSSIAN2 Bl 21 Jun 91 1991
 RUSSIAN BLACK BREAD
 RUSSIAN

 4 cups unsifted rye flour 700 g
 3 cups unsifted white flour 375 g
 1 tsp sugar
 2 tsp salt
 2 cups whole bran cereal
 2 Tbls crushed caraway
 2 tsp instant coffee
 2 tsp onion powder
 1/2 tsp crushed fennel seed
 2 pkgs undissolved yeast
 2 1/2 cups water 560 ml
 1/4 cup vinegar 55 ml
 1/4 cup dark molasses
 1 square unsweetened chocolate
 1/4 cup margarine 50 g
 1 tsp cornstarch
 1/2 cup cold water 110 ml

.
Mix rye flour and white flour.
.
In a large bowl, mix
 2 1/2 cups 400 g
of the flour mixture, sugar, salt, whole bran cereal, caraway, coffee,
onion powder, fennel seed and yeast.
.
Combine in a saucepan
 2 1/2 cups 560 ml
water, vinegar, molasses, chocolate and margarine. Heat over low till
very warm
 (120-130 50-55) .
Margarine and chocolate need not melt.
.
Gradually add to cereal mixture and beat for 2 minutes at medium speed,
scraping bowl occasionally.
.
Add
 1/2 cup 75 g
of the flour mixture. Beat on high for 2 minutes, scraping bowl
occasionally. Stir in enough additional flour mixture to make a soft
dough. Turn onto lightly floured board. Cover, let rise 15 minutes.
.
Knead till smooth and elastic (10-15 minutes). Dough may be sticky.
Place in greased bowl. Grease top of dough. Cover, let rise till
double (about an hour).
.
Punch down. Turn onto lightly floured board. Divide in half. Shape in
 5 inch 12.5 cm
diameter balls. Place in greased
 8 inch 20 cm
round cake pans. Grease tops of loaves. Cover, let rise till doubled.
.
Bake at
 350 180
for 45-50 minutes.
.
Mix cornstarch and cold water in small saucepan. Cook and stir over
medium heat till it boils. Boil and stir 1 minute.
.0
As soon as bread is done, glaze and bake 2-3 minutes more till set.

All rising should be in warm place free from drafts.

This is a wonderful bread. For a slightly lighter bread, substitute
 1 cup 125 g
of white flour for
 1 cup 175 g
of the rye flour.
 RATING
Difficulty:
moderate.
Time:
1 1/2 hours + rising time
Precision:
measure ingredients.

Connie
[e-mail]


 REC.FOOD.RECIPES-#147 CHICKEN-ORANG1 M 23 Jun 91 1991
 ORANGE-ONION CHICKEN
 CHICKEN
First, work up a good appetite. Then ...

 3 large chicken breasts,
skinless, boneless
 2 Tbls shortening
 1 packet dry onion soup mix
 1 cup orange juice 225 ml
 1 cup red wine
(use the good stuff)
 2 Tbls flour
 1/4 cup water 55 ml

.
In a frying pan, brown chicken in shortening.
.
Add soup mix, orange juice & wine. Cover & simmer for 45-60 min. until
chicken is tender.
.
Combine flour & water; mix until smooth. Add to pan drippings. Cook
until thickened, stirring constantly. Spoon sauce over chicken as it
cooks to add flavor.
.
Remove chicken to serving platter.
.
Serve with extra sauce over rice.
 RATING
Difficulty:
easy.
Time:
1 1/4 hours.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#147 BLUEFISH-SUSHI O 23 Jun 91 1991
 BLUEFISH SUSHI OR SASHIMI
 FISH CHINESE NO-BAKE
Owing to it's oily and darkish meat, not all fish recipes work well with
bluefish. Blackened bluefish and smoked/BBQed work well, but here is an
alternatives.

If you're catching the bluefish yourself, clean it and put it on ice right
away.

  bluefish
 (25x1x3 inches) (60x2.5x7.5 cm)
  chopped scallions
  soy sauce
regular or ginger (leave 3 or 4 pieces of sliced ginger soaking in soy sauce
for approx 5 mins.)

.
Add to the bluefish a couple of pieces of chopped scallions, eat with
regular soy sauce or my favorite ginger soy sauce.

The first time I tried this at the Shinobu in Matawan, the chef gave it to me
as a blind taste test. I loved it and only then did he tell me it was
bluefish.

As a general tip on eating bluefish, to obviate the oiliness try serving a
tart sauce with it, gooseberry, kiwi, rhubarb etc.
 RATING
Difficulty:
easy.
Time:
5 mins.
Precision:
no need to measure.

Dave Peak
Catweazle
[e-mail]


 REC.FOOD.RECIPES-#147 CHOC-PUDD-CAKE Cl 25 Jun 91 1991
 CHOCOLATE PUDDING CAKE
This cake is very rich and goopy, and particularly good still hot with lots of
whipped cream. (From my housemate Rala who got it from her friend Karen).

 1 cup sugar 200 g
 2 Tbls melted butter
 1 tsp vanilla
 1 cup flour 125 g
 8 Tbls cocoa
 1 tsp baking powder
 3/4 tsp salt
 1/2 cup chopped nuts 50 g
 1/2 cup milk 110 ml
 1 2/3 cups boiling water 375 ml

.
Mix butter,
 1/2 cup 100 g
sugar, and vanilla together.
.
Mix flour, 3 Tbls cocoa, baking powder and 1/2 tsp salt together. Add
alternately with the milk to the butter/sugar mixture. Mix well.
.
Stir in nuts.
.
Mix together
 1/2 cup 100 g
sugar, 5 Tbls cocoa, 1/4 tsp salt and boiling water.
.
Turn into
 10x6x2 inch 25x15x5 cm
baking dish. Drop batter by tablespoonfulls onto top. Bake at
 350 180
for 40-45 minutes. Serve warm with whipped cream.
 RATING
Difficulty:
easy.
Time:
1 hour.
Precision:
measure ingredients.

tamar more
[e-mail]


 REC.FOOD.RECIPES-#147 MUSH-LENAPE OV 23 Jun 91 1991
 MUSHROOM LENAPE

 30 miniature pastry shells

or
 6-8 frozen puff pastry shells
 1/2 cup finely chopped onions
 2 Tbls unsalted butter
 2x6-oz cans sliced broiled-in-butter mushrooms 2x17 g cans
(I use FRESH)
 1 clove garlic
(minced)
 1/2 tsp marjoram
 1/2 cup chicken broth or broth from canned mushrooms 110 ml
 1 Tbls cornstarch
 1 tsp Kitchen Bouquet gravy enricher
 1/2 cup sour cream 110 ml

.
Prebake pastry shells and set aside.
.
Saute onions in butter until soft and just beginning to brown. Add drained
mushroom, garlic and marjoram to skillet and cook until mushrooms start to
brown.
.
Combine reserved mushroom broth or chicken broth with cornstartch and
Kitchen Bouquet. Add to skillet and cook, stirring sauce until it thickens.
Remove from the heat and stir in the sour cream.
.
Fill pastry shells and keep warm in a
 200 90
oven until ready to serve.
 RATING
Difficulty:
easy.
Time:
20 mins.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#147 PASTIES-2 O 24 Jun 91 1991
 CORNISH PASTIES
 BEEF
From The Cookery of England, Elisabeth Ayrton, Penguin Books Ltd,
Harmondsworth, Middlesex, England, 1977. ISBN 0-14-046188-4. One of my
favourite cookery books. I paid DM 22,20 for it.
 makes 4
1 lb plain flour 500 g
 1/2 lb butter or margarine 250 g
 1/2 lb beef steak, 250 g
in
 1/2 in 1 cm
cubes, no skin nor fat on
 4 medium potatoes,
boiled and diced
 2 onions,
peeled and finely sliced
  salt and pepper
 a little ice-cold water

.
Sieve flour and salt into a bowl, mix into a stiff dough with cold water.
Divide into four. Roll each piece to
 1/4 in 1/2 cm
thick and cut into rounds using
 8 in 20 cm
plates for size.
.
Cut the meat and potatoes. Season them highly, add the onion and place a
quarter of the mixture on one half of each pastry round. Damp the edges of
the pastry with milk, fold the other half of the pastry over and seal the
edges by pinching and crimping them. Cut a small slit in the centre.
Glaze with milk, or egg and milk if liked.
.
Bake in a moderate oven for 45 min at
 350 180 ,
gas mark 4. Then reduce heat to
 250 130 ,
gas mark 1/2, for another 30 minutes to tenderise the steak.

Other traditional fillings are:
.IP - chopped potatoes, onion and chopped cooked ham or lightly fried bacon;
.IP - potato, onion and sliced fried mushrooms;
.IP - chicken or rabbit with potato, onion and plenty of sage and thyme;
.IP - mutton with turnips and onions;
.IP - apple or jam.
 RATING
Difficulty:
moderate.
Time:
1 hour 20 mins.
Precision:
measure ingredients.

Mike Corrall
[e-mail]


 REC.FOOD.RECIPES-#147 DUTCH-POT O 24 Jun 91 1991
 DUTCH 'POT' RECIPES
 DUTCH MEAT
 INTRODUCTION
For a long time the Dutch have had various recipes with a mashed potato base;
I call these the 'Pot' recipes, mainly because their Dutch names usually end
in 'pot'. They are mostly recipes from the less well-off sectors of society,
so not expensive to make. Originally they all added fried bacon-fat; I have
left this ingredient out, for health reasons. If you do add bacon, add a
little vinegar as well.

I have adjusted the quantities for 4 people.

 FILOSOOF (THE PHILOSOPHER)
This is a good recipe for using up left-over cooked meat, such as beef; it may
also be used with freshly-cooked meat like hamburgers.

 14-16 oz potato puree 400 g
 6 oz cooked meat 150 g
 4 oz onions 100 g
 1/6 pint gravy 100 ml
 4/5 oz margarine 20 g
 1 tsp flour 8 g
 1 bay leaf
 pinch ground cloves
 pinch pepper

.
Chop the onion and fry it in the margarine until light brown. Add the meat,
minced or finely chopped, the gravy and the spices. Simmer until the meat is
not tough any longer (about 20 min). Stir in the flour to bind the gravy;
remove the bay leaf.
.
In an oven-proof dish, put the meat and the puree in layers; start with
meat and finish with puree. If wished, cover the top with bread-crumbs. Dot
with a little marg, and put into a hot oven until there is a brown layer on
top.
 Variations
.
Between the layers, put slices of baked apple (see Hot Lightning Pot).
.
Instead of the meat use cooked brown beans
 (12 oz (300 g) .
Use a little less potato in this case. Or use a tin of baked beans; put the
apple slices in as well.

 HETE BLIKSEM (HOT LIGHTNING POT)
So called because of the amount of freshly ground black pepper in the dish. It
tastes good with pork chop, Cumberland sausage, black pudding or other fresh
or salt pork. You could try it also with hamburgers or other minced beef
products.

 1 lb potatoes, 500 g
peeled
 1 lb cooking apples 500 g
 ~1/12 pt milk 50 ml
(optional)
 2 oz margarine 50 g
 2/5 oz pepper, 10 g
fresh ground black
 pinch salt

.
Peel and slice the potatoes; peel, quarter and de-core the apples. Put
the potatoes in a saucepan with the apples on top. Add
 1/6 pt 100 ml
water and some salt. Cook for 20-25 min. Drain.
.
Mash the potato and apple. Add the margarine, salt and pepper, and the
milk if wished, until you get a smooth puree.

If you use half cooking apples and half eaters, you need not add any sugar to
the puree. Otherwise, you may add some sugar with the marg.

May be kept in the deep-freeze.

 HUTSPOT
Hutspot is a mixture of carrots, mashed potato and onions, and is good with
sausages, other pork such as ham, but also beef. I have used it as a topping
for cottage pie, with good results. The usual proportions are two parts
potato, one or two parts carrot and one part onion.

 1 lb potatoes 500 g
 1 lb carrots 500 g
 8 oz onions 250 g
 1/6 pt milk 100 ml
 2 oz margarine 50 g
 pinch salt

.
Peel and cube the potatoes; peel and slice the carrots; peel and chop the
onions. Put all into a saucepan with
 1/4 pt 100-200 ml
water, bring to the boil and simmer for 20-25 mins.
.
Drain, mash together and add the margarine and the milk, to give a smooth
puree.
.
Serve with the meat and gravy.

May be kept in the deep-freeze. May also be served with chicken pieces or
cordon bleu chicken fillets, stewed steak, bacon or ham.

 HUTSPOT, BEETROOT
This is similar to carrot hutspot, but uses beetroot instead. The proportions
are changed to two parts potato, one part beetroot, and little or no onion.
This dish is good with blood pudding.

 1 lb potatoes 500 g
 8 oz beetroot, 250 g
cooked
 1/2 pt milk 300 ml
 4/5 oz margarine 20 g
 little vinegar

.
Peel and cube the potatoes, and put into a saucepan with water and salt.
Bring to the boil and cook until nearly ready (about 15-20 mins.).
.
Add the sliced beetroot and cook another 5 mins. Drain and mash the
mixture, and add the boiling milk and margarine.
.
Bring to taste with vinegar and black pepper. Serve with the meat and gravy.

Like carrot hutspot, may be kept in the deep-freeze.

 HUTSPOT, LEIDSE
This dish seems to be older than the others in this chapter, since it can use
parsnip instead of potato. So it may date back to before potatoes were known
in the Netherlands. The basis is beans and carrots.

Serves 6; I have not changed the quantities for this dish.

 2 lb carrots 1000 g
(winter)
 12 oz dried haricot beans 400 g
 12 oz potato 400 g
 8 oz bacon, 250 g
lean smoked
 3 onions

.
Soak the beans in
 2 pts 1.5 l
water for 12 hours, then drain. Put into more water and bring to the boil.
.
Cube the bacon
 2/5 in 1 cm
and add to the beans; cook gently for about 20 mins. Skim off any foam.
.
Peel and chop the onions; peel and cube the potatoes and carrots. Add to
the beans, with a little salt, and simmer gently for 45 mins. or until done.
.
Drain, mix well together and add salt and pepper to taste.
 Variations
.IP - Use parsnip instead of potato (this seems to be the original version).
.IP - Use tinned beans (baked beans in tomato sauce); it's quicker!
.IP - Replace the bacon with sausages, fried separately.

 STAMPPOTS
Stamppot is a mixture of mashed potato with a green vegetable, such as cabbage
or spinach. In some cases the greens are mixed with the hot mashed potato
while raw; the heat of the potato cooks them.

The green vegetable may be: endive; broccoli; green, red or white cabbage;
curly kale; the tops of turnips or swedes.

Stamppot is always served with a rich dark gravy; the meat may be minced-meat
balls, pork chop, ham or bacon, or similar.

 STAMPPOT BOERENKOOL (CURLY KALE)

 12 oz potato 400 g
 12 oz curly kale 400 g
 12 oz smoked sausage 300 g
 1/4 pt milk 150 ml
 4 oz bacon, 100 g
lean smoked
 2 oz margarine 50 g
 little vinegar
(optional)

.
Wash and finely chop the kale. Peel, wash and cube the potatoes. Put
them both into a big saucepan, with some water and a little salt. Put
the bacon and the sausage on top. Bring to the boil, then simmer gently
for 30-40 min.
.
Remove the bacon and sausage. Cube the bacon
 1/2 in 1 cm ,
slice the sausage diagonally
 1/4 in 1/2 cm .
.
Drain the potatoes and kale, mash adding the milk and margarine and the
vinegar if wished. Put into a pre-warmed dish, put the bacon and sausage
on top, and serve.

May be kept in the deep-freeze. The original recipe suggests cooking the kale,
sausage and bacon 10 minutes, then adding the potato; it depends on the
quality of the kale.

 STAMPPOT BROCCOLI

In the above recipe, replace the kale by
 12 oz 350 g
broccoli.

Use the same method as in the above recipe.

 STAMPPOT SPINAZIE (SPINACH)

 1 1/2 lb potatoes 750 g
 1/4 lb spinach 250 g
(fresh)
 1/2 pt milk 300 ml
 little margarine

.
Peel and chop the potatoes, and boil in a little water for about 20 min.
.
Meanwhile wash the spinach, drain and chop finely.
.
Drain the potatoes, add a lump of margarine, the milk, and salt and pepper
to taste. The Dutch add a little ground nutmeg; try it! Mash to a smooth
puree; mix the spinach thoroughly into the puree and serve. Good with most
things, including white fish.

Can be kept in the deep-freeze.
 Variations
Instead of spinach, use endive (andijvie), purslain (postelein), the tops of
turnips or beetroot leaves.
 RATING
Difficulty:
easy.
Time:
?
Precision:
approximate measurements.

Mike Corrall
[e-mail]
Rec.Food.Recipes Digest #148
Sat 29 Jun 1991

Cl:    Strawberry Pie (Tony Fitzgerald)
M:     Grilled Bluefish (Tom Donohue)
Dol:   French Chocolate Mousse (Carole A. Resnick)
M:     Paella (Jose L. Pino)
Cl:    ANZAC Biscuits (Andy Bond)
M:     Dolma (Christine Momjian)
Col:   Peasant Torte (Carole A. Resnick)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#148 STRAW-PIE-2 Cl 24 Jun 91 1991
 STRAWBERRY PIE Simple microwave desert
 MICROWAVE
This recipe was published in a local newspaper (Saint John Telegraph Journal)
last year during strawberry season. It may have been part of a promotion by
the provincial government and may have been developed in a government food
lab. It is, however, very good. You may omit the cream cheese layer for a
non deluxe version.

 9 in baked pie shell 23 cm
 4 oz cream cheese 125 gm
 1 Tbls sugar
 1 Tbls milk 15 ml
 5 cups clean strawberries
 1/2 cup sugar 100 g
 2 Tbls corn starch
 1 tsp lemon juice
 Whipped cream topping:
 1/2 cup whipping cream 110 ml
 1 Tbls icing sugar
 1/2 tsp vanilla

.
Microwave cream cheese 50% power until soft (~ 30 sec), blend in tablespoon
sugar and milk then spread over pie shell.
.
Crush enough strawberries to make 1 cup then microwave until juice and pulp
separate (~1 minute). Strain juice and discard pulp. Add enough water
to make
 3/4 cup 170 ml
if necessary.
.
Mix sugar and cornstarch then stir into berry juice. Microwave until
glaze thickens and clears stirring twice (~2 min 20 sec) cool slightly
and stir in lemon juice. Note: glaze will start to bubble up
towards end of cooking and must be watched carefully to avoid a mess.
.
Arrange berries hull end down in cream cheese then spoon glaze over, cool.
 Whipped cream topping:
.
Whip cream until starts to thicken, add vanilla and sugar then whip
until holds shape. Note: I found the vanilla taste a little strong
and think I will reduce the amount slightly next time.
 RATING
Difficulty:
easy.
Time:
15 mins. + cooling time.
Precision:
measure ingredients.

J. Anthony Fitzgerald
[e-mail]
[e-mail]


 REC.FOOD.RECIPES-#148 BLUEFISH-GRILL M 24 Jun 91 1991
 GRILLED BLUEFISH
 FISH
One of my favorite ways to grill bluefish is:

  bluefish fillets
  tartar sauce
  onions
(thinly sliced)
  green pepper
(thinly sliced)
  fresh tomatoes
  basil
  oregano
  parsley
  pepper
  fresh lemon juice

.
Place a bluefish fillet skin-side down on a large piece of foil. Slather
generously with tartar sauce.
.
Layer thinly sliced onions and green peppers on top, then slices or chunks
of fresh tomatoes. Sprinkle with basil/oregano/parsley/pepper and sqeeze on
lots of fresh lemon juice.
.
Tightly close the foil, and double wrap with another piece of foil. Grill
20-40 minutes (without turning) depending on the size and thickness of the
fish. Serve.
 RATING
Difficulty:
very easy.
Time:
45 mins.
Precision:
no need to measure.

Tom Donohue
[e-mail]


 REC.FOOD.RECIPES-#148 MOUSSE-CHOC-6 Dol 24 Jun 91 1991
 FRENCH CHOCOLATE MOUSSE
 FRENCH
 6 servings
 2 cups milk 450 ml
 1/4 cup sugar 50 g
 3 oz grated sweet chocolate 75 g
 4 egg yolks
(beaten)
 3/4 cup heavy cream 170 ml
 1 tsp vanilla
 2 Tbls brandy 30 ml

.
Stir and scald the milk, sugar and chocolate in a saucepan over low heat.
.
Pour part of these ingredients over the beaten egg yolks.
.
Return the sauce to the pan with the remainder of milk. Stir the custard
constantly over low heat until it thickens. Strain it. Cool by placing the
pan in cold water.
.
In a separate bowl, whip until stiff the cream, vanilla and brandy.
.
Fold the cold custard into the whipped cream mixture until it is well
blended. Fill custard cups with the pudding.
.
Chill thoroughly before serving.

Variation: subtitute Kahula for brandy.
 RATING
Difficulty:
easy.
Time:
20 mins. + cooling time.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#148 PAELLA-1 M 24 Jun 91 1991
 PAELLA
 SPANISH CHICKEN
Here is my mother's recipe (she is from Spain).
 serves 6
 1/3 cup olive oil 75 ml
 1 small onion,
minced
 2-3 cloves garlic,
crushed
 3-5 Tbls minced fresh parsley
 1 pinch saffron
(be generous)
 2 Tbls chicken bullion 30 ml
 3 chicken breasts,
skinless and cut in large chunks
 2 green peppers,
sliced
 1 red pepper,
sliced
 1 tsp yellow food coloring
(optional -- saffron is very expensive, a pinch of it is all you need for
taste but a richer color is desired)
 8 oz tomatoe sauce 225 g
 1 tsp sugar
 4 cups rice 800 g
 7 cups water 1.5 l
  salt
 1/2 - 1 lb shrimp, 200-400 g
leave shell on
 1 lb scallops 450 g

.
Saute onion, parsley, and garlic in olive oil until the onion begins to
become transparent.
.
Add saffron, chicken bullion, chicken, peppers and saute until chicken has
become white.
.
Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring
to boil. Salt to taste. Boil 5 minutes, stirring occasionally.
.
Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally.
Simmer 10 minutes covered, stirring occasionally. If the rice appears to
be getting too dry during the last 10 minutes, add more water. If the rice
is too wet at the end of the 10 minutes, uncover and evaporate unwanted
liquid.
 RATING
Difficulty:
easy.
Time:
?
Precision:
measure ingredients.

Jose L. Pino
[e-mail]


 REC.FOOD.RECIPES-#148 ANZAC-BISCU-1 Cl 24 Jun 91 1991
 ANZAC BISCUITS
Here is an ANZAC biscuit recipe from the Edmonds recipe book.

 4 oz flour 125 g
 6 oz sugar 150 g
 1 cup desicated coconut
 1 cup rolled oats 90 g
 3.5 oz butter 100 g
 1 Tbls golden syrup
 1/2 tsp baking soda
 2 Tbls boiling water 30 ml

.
Mix flour, sugar, coconut, and rolled oats.
.
Melt butter and golden syrup. Dissolve baking soda in boiling water and
add to butter and golden syrup.
.
Make a well in the center of the dry ingredients, then stir in liquid.
.
Place spoonfuls of mixture on greased tray. Bake 15-20 mins at
 350 180 .

Golden syrup, BTW, is cane sugar syrup. Lyle's is the best known brand.
 RATING
Difficulty:
easy.
Time:
30 mins.
Precision:
measure ingredients.

Andy Bond
[e-mail]


 REC.FOOD.RECIPES-#148 DOLMA M 24 Jun 91 1991
 DOLMA
 MEAT
I've had this recipe passed down to me from my Grandmother. It works
especially well with green squash, tomatoes, green Italian peppers, (doesn't
have to be the hot kind), and grape leaves.

  lean ground meat
.IP For every pound of lean ground meat add:
  the stuffing from the tomatoes
 1 cup rice, 200 g
I find Carolina works best
 3 oz tomato paste 75 g
with some water
 3/4 tsp salt
 1/2 tsp red pepper
  some black pepper

.
Mix the ingredients and stuff them into the vegetables.
.
Arrange in large saucepan. Add tomato sauce and cook until vegetables
are tender.
 RATING
Difficulty:
easy.
Time:
?
Precision:
approximate measurements.

Christine Momjian
candle![e-mail]


 REC.FOOD.RECIPES-#148 PEASANT-TORTE Col 25 Jun 91 1991
 PEASANT TORTE
 Dough
 1 cake yeast
 2 Tbls warm milk 30 ml
 4 cups flour, 500 g
sifted
 1 1/2 cups butter 350 g
 1/4 cup sugar 50 g
 1 cup sour cream 225 ml

.
Dissolve yeast and a little of the sugar in the milk.
.
Work butter into the flour as for pie crust. Add remaining sugar, salt,
and yeast mixture. Stir in sour cream and egg yolks.
.
Knead dough well on lightly floured board. Divide dough into four balls,
wrap each separately and refrigerate for several hours (or overnight).
Remove from refrigator 1/2 hour before rolling.
.
Preheat oven to
 350 180 .
.
Roll out balls of dough, fit into a
 9x13 inch 23x33 cm
ungreased pan. Spread dough with one of fillings, repeat process 2 more
times. Brush final layer with unbeaten egg white.
.
Bake for 40 minutes.
 Poppy Seed Filling

 1/2 lb ground poppy seed 225 g
 1/2 cup sugar 100 g
 1/2 tsp grated lemon peel
 1/2 cup milk 110 ml

Heat; but do not boil all ingredients.
 Nut Filling

 1/2 lb ground walnuts 225 g
 1/4 cup sugar 50 g
 few drops vanilla
 1/4 cup milk 55 ml

Heat; but do not boil all ingredients.
 RATING
Difficulty:
easy.
Time:
1 hour + refrigerating time.
Precision:
measure ingredients.

Carole A. Resnick
[e-mail]
Rec.Food.Recipes Digest #149
Sun 30 Jun 1991

Mol:   Gnocchi (Michael Edelman)
Col:   Chocolate Cake with Whipped Cream (Peggy Gardner)
Mol:   Spanakopitta (roger campbell)
Mol:   Spanakopitta Me Avga (roger campbell)
M:     Mango-Chicken Stir Fry (Carole A. Resnick)
O:     Stuffed Artichokes (Hillel Sommer)

----------------------------------------------------------------------
 REC.FOOD.RECIPES-#149 GNOCCHI-1 Mol 25 Jun 91 1991
 GNOCCHI
 ITALIAN
I learned this from my pal Larry, who learned it from his mom, who learned it
from her Italian mother-in-law. I think.

 4 large Idaho potatoes
 1 oz butter 25 g
 2 egg yolks
 2-3 cups semolina flour

.
Bake potatoes and let cool. Cut in half lengthwise and scoop out.
(While you continue with your gnocci making, serve your guests potato
skins with melted cheese and whatever else you like).
.
Mash the scooped potato with butter and egg yolks. Mix in enough
semolina flour to make a stiff dough and chill.
.
Roll the dough out into snakes about
 1/2 in 1 cm
diameter. Cut into gnocchi sized lengths, and, if you like, shape them
with a fork. (It can't be decribed; has to be shown. That, or you'll just
have to look at some gnocchi.)
.
Drop the gnocchi into boiling salted water, and cook for a minute after
they float.
.
Serve with your favorite pasta sauce.
 Variations:
Use 1/2 cup ricotta in place of the butter. Some people use mostly plain white
flour and only a few Tbls semolina. All are good.
 RATING
Difficulty:
moderate.
Time:
?
Precision:
approximate measurements.

mike edelman
[e-mail]


 REC.FOOD.RECIPES-#149 CHOC-CAKE-8 Col 24 Jun 91 1991
 CHOCOLATE CAKE WITH WHIPPED CREAM
I would like to share my family's favorite birthday cake. It's an excellent
recipe that is fairly easy to make, and it produces a cake that tastes good
and looks spectacular. This recipe was cut out of the Los Angeles Times by
my mother-in-law many years ago.

 Cake:
 1 package Devil's Food cake mix
 10 oz ready-to-serve chocolate pudding 275 g
(about 4 small cans)
 1 egg
 1/4-1/2 cup chocolate chips
 Whipped Cream:
 2 cups whipping cream 450 ml
 1/4 cup confectioner's sugar (powdered sugar) 25 g
  vanilla to taste

.
Mix cake ingredients together for 2 minutes - the mixture will be
extremely thick.
.
Divide mixture equally between 2 greased and floured round cake pans.
.
Sprinkle the tops of both cake halves with chocolate chips.
.
Bake 30-35 minutes at
 350 180
degrees. Cool on racks until cold.
.
When cakes are cold, split cakes in half lengthwise with a long knife so
that you will have 4 layers.
.
Mix confectioner's sugar and vanilla into whipping cream and whip the
cream until it is stiff. Dab a small amount of cream onto serving plate
to anchor the bottom layer. Divide whipped cream into thirds in the bowl.
Put the bottom half layer of one cake on the plate, and spread 1/3 of the
whipped cream on top of that layer. Put the top half of that layer on,
and top with 1/3 of the whipped cream. Put on the bottom half of the
remaining cake, and top with the last 1/3 of the whipped cream. Finish by
placing the remaining half cake layer on top.
.
Wrap in plastic wrap and refrigerate for 12 hours.

The pudding doesn't have to be in cans, I use any kind of ready-to-serve
packages.
 10 oz 275 g
of pudding is a rough estimate it seems to turn out fine with more or less
than that. I use a KitchenAid mixer to mix the batter, because it is very
thick. The most difficult part of making this cake is cutting the cakes in
half, and it requires a lot of patience (I usually have my husband do it,
since I don't have enough patience!). The cake must be cold before cutting
it, and we sometimes put it in the refrigerator to cool it down beforehand.
We usually put the 4 cake pieces onto separate plates while we're in the
process of putting the cake together because they are somewhat fragile and can
be retrieved with less mess from separate plates. The cake tastes best when
refrigerated at least overnight, and then set out at room temperature for
15-20 minutes to warm up a little.
 RATING
Difficulty:
moderate.
Time:
1 1/4 hours + cooling/refrigerating time.
Precision:
meausre ingredients.

Peggy Gardner
[e-mail]


 REC.FOOD.RECIPES-#149 SPANAKOPITA-3 Mol 26 Jun 91 1991
 SPANAKOPITA Greek flaky pastry with spinach
 GREEK
From 'The Complete Greek Cookbook', Theresa Karas Yianilos.

 1 lb filo
(about 12-15 sheets)
 FILLING
 2x10 oz pkgs frozen spinach 575 g pkg

or
 1 lb fresh 500 g
 1 lb cheese, 500 g
Feta, or cottage (I really prefer the feta)
 6 eggs,
well beaten
 1/2 cup vegetable oil 110 ml
 4 oz butter 100 g

.
If using frozen filo, defrost 2 hours ahead of time.
 Filling:
.
Thaw out frozen spinach. If using fresh spinach, steam for 5 minutes
until wilted.
.
Crumble cheese, using fork to break Feta cheese up. If using cottage cheese,
add 1/4 tsp. salt. Mix in eggs. Set aside.
.
Heat oil and butter in a small saucepan. Unwrap file and smooth creases
out. Plan to use half of the filo sheets for the bottom layer, and the
other half for the top. (Keep covered while using, file dries out quickly).
Using a square
 9x9 in 25x25 cm
or a rectangular
 11x14 in 30x35 cm
pan, oil the pan generously, bottom and sides, using a pastry brush.
.
Lay the first sheet of file in the pan, letting excess lap over the edges.
Sprinkle with warm oil-butter mixture. Lay a second layer and sprinkle
with a little more oil. Continue until half of the filo is used. Spread
all of the spinach mixture evenly over the filo, including the corners.
Cover with remaining filo, one sheet at a time, oiling between sheets.
Do not discard any of the filo, include it all. Roll and tuck the filo
around the inside edges of the pan. Brush top and edges with remaining oil.
.
Bake at
 350 180
for 50 minutes. Serve hot, cut into squares like a cake. Reheat when
necessary; never serve cold.
 RATING
Difficulty:
moderate.
Time:
1 1/4 hours.
Precision:
meausre ingredients.

Roger Campbell
[e-mail]


 REC.FOOD.RECIPES-#149 SPANAKOPITA-4 Mol 26 Jun 91 1991
 SPANAKOPITA ME AVGA Greek flaky pastry with spinach
 GREEK
From 'The Greek Cookbook', Sophia Skoura.

 3 lb fresh spinach 1.5 kg
 1 medium onion,
chopped
 1/2 cup chopped scallions
 1 cup butter 225 g
 1/2 cup chopped dill
 1/2 cup chopped parsley
 1/2 cup evaporated milk 110 ml
 4-5 eggs
 3/4 lb filo pastry 350 g
  melted butter
as needed
 1/2 lb feta cheese, 250 g
coarsely crumbled
  salt and pepper to taste

.
Wash the spinach in plenty of water, and chop into small pieces. Place in
a bowl and salt it lightly; stir to distribute the salt evenly. Then take
the spinach, a handful at a time, squeeze out the excess water, and place
it in another bowl.
.
Saute' the onion in half the butter until it is a light golden color. Add
the scallions and cook until they wilt. Add the spinach, stir until all
the vegetables take on a light color. Stir in the dill, parsley, and salt
and pepper to taste. Cover the pan and cook over medium heat until all the
water thrown off by the spinach is absorbed. Remove from the heat, turn
into a bowl, and immediately add the milk (to cool the spinach).
.
Beat the eggs in another bowl, and add the cheese to the eggs. Add this
mixture to the cooled spinach, mix well.
.
Line a pan with 8 sheets of filo, brushing each sheet with the melted
butter before topping it with the next sheet. Do not trim the
overhanging filo. Pour in the spinach mixture, spreading it evenly over
the filo. Fold the overhanging filo back over the filling. Lay the
remaining filo on top, again brushing each sheet with melted butter before
adding the next. Tuck the overlap of filo on the inside of the pan.
Brush additional melted butter on the top, and score it into square or
diamond-shaped serving pieces.
.
Bake for 30-45 minutes in a preheated
 300 150
oven, and let it stand for 30 minutes before serving.
 RATING
Difficulty:
moderate.
Time:
?
Precision:
meausre ingredients.

Roger Campbell
[e-mail]


 REC.FOOD.RECIPES-#149 CHICKEN-MANGO M 25 Jun 91 1991
 MANGO-CHICKEN STIR FRY
 CHICKEN
From 'Fresh approach to mangos' - United fresh fruit/veg assoc (p0118).
 Makes 4 servings
 2 chicken breasts,
skinned and bonned
 1/4 cup vegetable oil 55 ml
 1 Tbls soy sauce 15 ml
 1/4 cup pineapple juice 55 ml
 1 Tbls vinegar 15 ml
 2 Tbls brown sugar
 2 Tbls cornstarch
 1/4 tsp ginger
 1 green pepper,
cut in strips
 1/2 cup sliced almonds 50 g
 2 soft mangos,
peeled, seeded and sliced
 3 cups hot cooked brown rice

.
Cut chicken into
 1 in 2.5 cm
cubes; brown in hot oil in wok.
.
Meanwhile, in small bowl combine soy sauce, pineapple juice, vinegar,
brown sugar, cornstarch and ginger. Mix until smooth. Add green pepper
and almonds to wok and stir fry until slightly tender. Add soy sauce
mixture to wok, stir until thick. Reduce heat and add sliced mangos.
.
Serve immediately over cooked brown rice.
 RATING
Difficulty:
easy.
Time:
30 mins.
Precision:
meausre ingredients.

Carole A. Resnick
[e-mail]


 REC.FOOD.RECIPES-#149 ARTICHOKESTUF1 A 23 Jun 91 1991
 STUFFED ARTICHOKES
EGYPTIAN FISH
Three ways to stuff artichokes:
 1. Tuna

 1x6 oz can tuna,
drained and flaked
 2-3 hard boiled eggs,
chopped
 1/4 cup scallions or onions,
finely chopped
  salt and pepper
to taste
  lemon juice
to taste

.
Mix all ingredients.
.
Refrigerate.
.
Stuff artichokes generously.
.
Garnish with green or ripe olives, if desired.
 2. Egg salad

 7 hard-boiled eggs,
chopped
 1/4 cup onions,
finely chopped
 1/3 cup celery,
finely chopped
 3 Tbls parsley,
chopped
 3 Tbls mayonnaise 50 ml

.
Mix all ingredients.
.
Refrigerate.
.
Stuff artichokes generously.
 3. Ground meat
This Egyptian recipe is easier to prepare than it might seem. And the taste -
it's something.
 For 15 artichoke bottoms:
 1 lb ground beef 500 g
(preferably not too lean, please)
 2 eggs
 4 Tbls bread crumbs
  salt to taste
 1/4 tsp allspice
 1/4 tsp black pepper
  frying oil
 7 oz tomato sauce 200 g
 1 1/2 cups water 1/3 l
 2 lemons
(juice from)

.
Prepare meat mixture: Combine meat, 1 egg, 2 spoons of the bread crumbs,
salt and pepper. Mix well.
.
Stuff artichokes to about
 1/4 in 1/2 cm
above the artichoke's bottom.
.
Mix remaining egg and bread crumbs with salt and 2 tablespoons of water.
.
Dip every stuffed artichoke in egg mixture, and fry in oil
 (1/2 in (1 cm
high) until golden on both sides.
.
In wide pot, combine water, tomato sauce, lemon juice and 1/2 tsp. salt.
Mix well. Put artichokes in one layer, stuffing up. Bring to boil. Reduce
to low heat, cover, and cook for 30 minutes until smell is irresistible
and sauce thickens.

This recipe may also be used as a recipe for stuffed potatoes. To use with
potatoes, cut into slices
 1/2 in 1 cm
wide, then slice each slice as if you were making
 1/4 in 1/2 cm
slices. However, keep the very end together (creating a pocket in each slice).
Follow same recipe. Combining both potatoes and artichokes is no more work,
and creates variety.

All above recipes assume artichoke bottoms. Those are the dish-shaped, best
parts, of the artichoke. There are 3 acceptable ways to get those bottoms,
listed in order of preference:
.
Fresh artichoke: steam for 20-30 minutes. Remove external leaves. Cut
along the base, remove remains of leaves to create the bottom.
.
Frozen bottoms (*not* frozen artichoke hearts) - are mainly available in
stores selling middle-eastern (syrian) food in the U.S., more readily
available in Europe.
.
Canned bottoms (*not* canned artichoke hearts). Most of them are imported
from spain. Rinse before use.
 RATING
Difficulty:
easy/moderate.
Time:
?
Precision:
approximate measurements.

Hillel Sommer
[e-mail]