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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)

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.RH REC.FOOD.RECIPES-#110 CHOWDER-1 SP "6 Apr 91" 1991
.RZ "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....
.IH "serves 6"
.IG "3-4 slices" "bacon"
.IG "\(12 cup" "chopped onion"
.IG "1 qt" "chicken stock" "900 ml"
.IG "\(14 tsp" "dried sweet basil"
.IG "\(14 tsp" "dried oregano"
.IG "1 cup" "diced carrots"
.IG "1 cup" "diced potatoes"
.IG "10 oz package" "frozen lima beans"
.IG "\(12 clove" "garlic"
.IG "\(12 - 1 tsp" "salt"
.IG "\(14 tsp" "black pepper"
.IG "2 cups" "half-and-half"
.IG "\(12 tsp" "dill weed"
.IG "1 cup" "sliced fresh mushrooms"
.PH
.SK 1
Cut bacon into
.AB "1 inch" "2.5 cm"
pieces and fry in a heavy kettle until crisp. Lift
out, drain and reserve until ready to serve chowder.
.SK 2
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
\(12 tsp of salt and the pepper.
.SK 3
Simmer until vegetables are tender, about 30 minutes.
.SK 4
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.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Lydia M. Uribe
[e-mail]


.RH REC.FOOD.RECIPES-#110 DAHL-2 OV "7 Apr 91" 1991
.RZ "DAHL"
.KY INDIAN
I don't know how authentic this is, but it is what I make and eat as dahl.
Cheap, and good too!
.IH
.IG "2 tsp" "tumeric"
.IG "1 tsp" "cayanne"
.IG "2 tsp" "paprika"
.IG "1 Tbls" "cumin"
.IG "1 cup" "red lentils"
washed
.IG "1 medium" "onion"
chopped fine
.IG "4-5 cloves" "garlic"
minced
.IG "" "oil"
.PH
.SK 1
Boil lentils in water with tumeric, cayanne, and paprika.
.SK 2
Meantime, sautee onions and garlic in more oil than necessary, stir in
cumin. Add to lentil mixture, cook to a thick paste.
.SK 3
Serve warm or cold with a flat bread, like pita, tortillas, or lavash.
.NX
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. \(12 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.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
approximate measurements.
.WR
Sean C. Purcell
[e-mail]


.RH REC.FOOD.RECIPES-#110 REMOULADE-1 S "6 Apr 91" 1991
.RZ "REMOULADE SAUCE"
.KY 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 .
.IH
.IG "1 cup" "olive oil" "225 ml"
.IG "\(14 cup" "red wine vinegar" "55 ml"
.IG "\(34 cup" "Creole (dark) mustard" "170 ml"
.IG "\(12 cup" "sliced green onions"
.IG "\(14 cup" "parsley"
.IG "\(14 cup" "celery"
diced
.IG "1 Tbls" "garlic"
diced
.IG "1 Tbls" "paprika"
.IG "" "salt to taste"
.IG "" "Louisiana Gold Pepper sauce"
to taste (yellow mustard-type flavor, very hot)
.PH
.SK 1
In a large ceramic mixing bowl, combine olive oil, vinegar and Creole
mustard. Using a wire whisk, blend until all ingredients are well
incorporated.
.SK 2
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.
.SK 3
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.
.NX
Chef Folse says this is a different version, the Creole version, believed to
be the original Louisiana version.
.PP
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.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins. + refrigeration time.
.I Precision:
approximate measurements.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#110 REMOULADE-2 S "6 Apr 91" 1991
.RZ "SHRIMP REMOULADE SAUCE"
.KY 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
.IH "makes about 1 cup of sauce"
.IG "\(12 cup" "mayonnaise" "110 ml"
.IG "\(12 cup" "Creole mustard" "110 ml"
.IG "\(12 clove" "garlic"
(pressed)
.IG "\(12" "medium onion"
.IG "" "salt & pepper"
to taste
.IG "1 tsp" "celery"
(mashed in garlic press)
.IG "2 tsp" "Worcestershire sauce"
.IG "1 Tbls" "lemon juice" "15 ml"
.IG "1/8 tsp" "sugar"
.PH
.SK 1
Mix all ingredients together, scraping the onion into the sauce (or you
may puree -- CMT).
.SK 2
This is usually served over shrimp. Serve 2 generous tablespoons of sauce
atop each 4 to 6 shrimps, arranged on a bed of lettuce.
.NX
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.
.PP
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.
.SH RATING
.I Difficulty:
easy.
.I Time:
10 mins.
.I Precision:
approximate measurements.
.WR
Carol Miller-Tutzauer
[e-mail]


.RH REC.FOOD.RECIPES-#110 SALSA-3 SV "7 Apr 91" 1991
.RZ "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!
.IH "makes about 4 pints" "makes about 2 litres"
.IG "1 large" "head of garlic"
minced or pressed
.IG "3-4 large" "onions"
finely chopped
.IG "1-2" "sweet peppers"
(red or green) cored & chopped finely
.IG "4-5" "jalapeno (hot) peppers"
.IG ""28 fl oz can" "can tomatoes" "796 ml can"
.br
or
.IG "4-5" "fresh"
.IG "28 fl oz can" "tomato sauce" "796 ml can"
.IG "13 fl oz can" "tomato paste" "369 ml can"
.IG "" "chili powder"
.IG "" "oregano"
.IG "" "parsley"
.IG "" "olive oil"
.PH
.SK 1
Trim the ends off the hot peppers and chop them finely, but don't remove
the core or seeds.
.SK 2
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.
.SK 3
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.
.NX
Great for dipping corn chips or to top off rice and beans.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 mins.
.I Precision:
approximate measurements.
.WR
Kate Astels
P.O. Box 835
Internet: [e-mail]


.RH REC.FOOD.RECIPES-#110 CHICKEN&DUMP-6 M "8 Apr 91" 1991
.RZ "CHICKEN AND DUMPLINGS"
.KY 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.
.IH
.IG "1" "chicken"
.IG "1 qt" "water" "900 ml"
.IG "" "spices (parsley, celery seeds, salt, etc.)"
.IG "" "vegetables "(carrots, celery, etc.)"
.IG "1 1/3 cups" "flour" "175 g"
(not self-rising)
.IG "2 tsp" "baking powder"
.IG "1 tsp" "chopped parsley"
.IG "\(12 tsp" "salt"
.IG "2/3 cup" "milk" "150 ml"
.IG "2 Tbls" "salad oil" "30 ml"
.PH
.SK 1
Boil the chicken until it is easy to remove the flesh from the bones.
Remove it from the pot and let cool.
.SK 2
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.
.SK 3
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).
.SK 4
Drop dough by heaping tablespoons on the chicken stew. Cook them for 10
minutes uncovered and then 10 more minutes covered. Serve.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour +
.I Precision:
approximate measurements.
.WR
Lynn M Alford
[e-mail]


.RH REC.FOOD.RECIPES-#110 FRUIT-TART-2 Dol "8 Apr 91" 1991
.RZ "FRESH FRUIT TART"
The crust is all nuts and is from "Recipes with Menu", Mollie Katzen.
.SH "Crust:"
.IH
.IG "4 cups" "walnuts"
ground almost to a paste
.IG "1 cup" "flour" "125 g"
.IG "6 Tbls" "brown sugar" "
.IG "\(12 tsp" "salt"
.IG "\(12 tsp" "cinnamon"
.IG "~6 Tbls" "water" "~100 ml"
.PH
.SK 1
Mix the ingredients with fork, using just enough water for dough to adhere.
.SK 2
Press into a greased pan and bake at
.TE 375 190
for about 35 minutes, till crust
starts to darken.
.SH "Vanilla Custard:"
.IH
.IG "\(12 cup" "sugar" "100 g"
.IG "1/3 cup" "flour" "40 g"
.IG "2 cups" "milk" "450 ml"
.IG "4" "egg yolks"
.bk
or
.IG "2" "whole eggs"
(the more yolks the richer the custard)
.IG "2 tsp" "vanilla"
.PH
.SK 1
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.
.SK 2
Stir in the vanilla and let cool.
.SH "Assembling the tart:"
.IH
.IG "" "fresh fruit"
.SK 1
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).
.SK 2
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.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 hour + cooling time.
.I Precision:
measure ingredients.
.WR
tamar more
[e-mail]


.RH REC.FOOD.RECIPES-#110 CHICKEN-BBQ M "8 Apr 91" 1991
.RZ "ZEN BARBECUE CHICKEN"
.KY 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:
.SH "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.
.SH "The sauce"
.IH
.IG "1 bottle" "vinegar"
.IG "1 large" "onion"
finely chopped
.IG "1 lb" "dark brown sugar" "450 g"
.IG "1 bottle" "Open Pit barbecue sauce"
.IG "\(12 cup" "Hoisin Sauce" "110 ml"
.IG "1 jar" "orange marmelade"
.IG "" "hot sauce"
to taste.
.PH
.SK 1
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.
.SK 2
To this add the barbecue sauce. Finally, add the Secret Ingredients:
(Hoisin Sauce, orange marmelade and hot sauce).
.SH "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.
.SH RATING
.I Difficulty:
very easy.
.I Time:
NA
.I Precision:
approximate measurements.
.WR
mike edelman
[e-mail]