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Text File | 1991-11-25 | 10.3 KB | 367 lines

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)

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.RH REC.FOOD.RECIPES-#121 LASAGNE-5 M "28 Apr 91" 1991
.RZ "LASAGNA"
.KY ITALIAN BEEF
Here is my recipe for lasagna. It is for a baking pan
.AB "9x13 in" "23x33 cm"
or a little
bigger. For a smaller portion, \(12 or \(14 the amounts.
.IH
.IG "1 lb" "ground beef" "500 g"
.IG "1 lb" "chopped fresh tomatoes" "500 g"
.IG "1 lb" "chopped onions" "500 g"
.IG "3 oz" "can of mushrooms," "75 g"
chopped
.IG "2" "gloves of garlic,"
minced
.IG "2 tsp" "tomato paste"
.IG "1 cup" "beef bouillon" "225 ml"
.IG "" "salt"
.IG "" "pepper"
.IG "\(34 tsp" "oregano"
.IG "\(14 tsp" "cayenne pepper"
.IG "\(12 tsp" "paprika"
.IG "\(12 tsp" "marjoram"
.IG "\(14 tsp" "crushed red pepper"
.IG "4 oz" "shredded parmesan cheese"
.IG "4 oz" "shredded mozzarella cheese"
.IG "1 qrt" "milk" "900 ml"
.IG "2.5 oz" "flour" "65 g"
.IG "2.5 oz" "butter" "65 g"
.PH "Meat sauce"
Use a frying pan that is about
.AB "1-2 inches" "2.5-5 cm"
deep.
.SK 1
Peel tomatoes. To peel them put them in boiling water for about 1 min.
The skin will then start to peel.
.SK 2
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.
.SK 3
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
\(12 hour.
.PH "White sauce"
Do not start the sauce until the above meat sauce is done.
.SK 1
Melt butter in sauce pan. When melted add flour and mix well.
.SK 2
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.
.PH "Preparing Lasagna"
DO NOT COOK PASTA !!!!!!!
.SK 1
Spread \(14 of white sauce on the bottom of pan. On top of white sauce
put lasagna (pasta, usually 4 squares). Cover lasagna with \(14 of meat
sauce, spread \(14 of white sauce on meat sauce and sprinkle \(14 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.
.SK 2
Put this in oven and bake at
.TE 300 150
for about 30 mins.
.NX
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.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
Thomas Otake /ADVISOR Clay
[e-mail]


.RH REC.FOOD.RECIPES-#121 MOUSSE-CHOC-4 Dol "30 Apr 91" 1991
.RZ "CHOCOLATE MOUSSE"
.IG "4 oz" "semi-sweet chocolate" "100 g"
.IG "2 oz" "rich-milk-chocolate" "50 g"
(just normal light brown choc.)
.IG "3" "egg-whites"
.IG "4 \(12 oz" "whipping cream" "125 ml"
(about 30% fat)
.PH
.SK 1
Melt chocolate and let it cool down a bit.
.SK 2
Wisk egg-whites until really stiff.
.SK 3
Whip cream.
.SK 4
Mix CAREFULLY choc. and egg-snow and then mix with cream.
.SK 5
Put it into the refrigerator for at least 2 hours.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 mins. + cooling time.
.I Precision:
measure ingredients.
.WR
Sabine Hubrig-Schaumburg
[e-mail]


.RH REC.FOOD.RECIPES-#121 CAROB-BALLS CV "30 Apr 91" 1991
.RZ "CAROB BALLS"
.KY NO-BAKE
Here is an easy no-bake cookie for the summer months.
.IH "Makes about 36"
.IG "\(12 cup" "peanut butter"
(plain or chunky)
.IG "\(12 cup" "carob powder"
.IG "\(12 cup" "honey"
.IG "1 cup" "toasted wheat germ"
.IG "1 cup" "chopped peanuts"
(or other nuts)
.IG "1 tsp" "vanilla extract"
(optional)
.IG "" "unsweetened shredded coconut"
.PH
.SK 1
Mix together everything except the coconut.
.SK 2
Form into walnut-sized balls with wet hands.
.SK 3
Roll in coconut and put onto a waxed-paper lined cookie sheet.
.SK 4
Refrigerate till firm. Store in the refrigerator or freezer in a
plastic bag.
.SH RATING
.I Difficulty:
very easy.
.I Time:
20 mins. + cooling time.
.I Precision:
measure ingredients.
.WR
Annice Grinberg
<[e-mail]>


.RH REC.FOOD.RECIPES-#121 CARROT-KUGEL Ool "30 Apr 91" 1991
.RZ "CARROT KUGEL"
Here is a very tasty side dish, enjoyed by all to whom I've served it.
.IH "Serves 12"
.IG "2 cups" "flour" "275 g"
(white, whole-wheat or a combination)
.IG "2 tsp" "baking powder"
.IG "\(14 tsp" "salt"
.IG "\(12 cup" "brown sugar"
.IG "4 oz" "margarine (or butter)" "100 g"
.IG "2" "eggs"
.IG "1 tsp" "baking soda"
.IG "1/3 cup" "hot water" "75 ml"
.IG "4 cups" "(packed) grated raw carrots"
.PH
.SK 1
Mix the flour, baking powder and salt.
.SK 2
Cream the margarine and sugar, beat in the eggs.
.SK 3
Dissolve the soda in the hot water.
.SK 4
Add flour mixture to creamed mixture alternately with the hot water.
Fold in carrots.
.SK 5
Spoon into a greased baking pan (about
.AB "8x12 inches" "20x30 cm" ).
Bake at
.TE 350 180
about 40 minutes or till it tests done with a toothpick.
Serve hot or at room temperature.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
Annice Grinberg
[e-mail]


.RH REC.FOOD.RECIPES-#121 WHITE-SAUCE Sl "1 May 91" 1991
.RZ "WHITE SAUCE"
This is a fairly simple sauce my mother made all the time. She usually served
it over broccoli or brussel sprouts.
.IH
.IG "2 Tbls" "butter or margarine"
.IG "2 Tbls" "flour"
.IG "" "milk"
.PH
.SK 1
Put butter/margarine and flour in a sauce pan over medium heat. Stir
the flour into the butter as it melts.
.SK 2
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.
.NX
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.
.SH RATING
.I Difficulty:
easy.
.I Time:
10 mins.
.I Precision:
measure ingredients.
.WR
Amelia L. Carlson
<[e-mail]>


.RH REC.FOOD.RECIPES-#121 PASTIES-1 M "1 May 91" 1991
.RZ "PASTIES"
.KY MEAT
A really good, down home pasty recipe is real easy.
.IG "" "pie crust dough"
.IG "" "potatoes"
.IG "" "meat"
.SK 1
Make up some pie crust dough.
.SK 2
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).
.SK 4
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.
.NX
They're also excellent cold the next day....
PS- It's important the pie dough be tough....
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins. + time to make dough + cooking time.
.I Precision:
no need to measure.
.WR
FaceMan
[e-mail]


.RH REC.FOOD.RECIPES-#121 WALNUT-PRAWNS O "1 May 91" 1991
.RZ "HONEY GALZE WALNUTS WITH PRAWNS"
.KY FISH
.IH
.IG "\(12 - \(34 lb" "honey glaze walnuts" "250-375 g"
.IG "2 lbs" "prawns" "1 kg"
(shelled)
.IG "2-3 Tbls" "mayonnaise"
(put a little water into make it thinner)
.IG "" "vegetable garnish around the plate"
(E.g: broccoli, lettuce or califlower)
.PH
.SK 1
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.
.SK 2
Use a large round plate or an oval platter. Garnish with the
vegetables around the edges (I usually shred \(14 of the lettuce and
put it on the bottom of the plate then garnish with vegetables around
the plate or shred \(12 of the lettuce on the bottom of the plate and
garnish with carved vegetables).
.SK 3
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.
.SK 4
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.
.NX
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
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
no need to measure.
.WR
May Mee Chan
[e-mail]


.RH REC.FOOD.RECIPES-#121 APPLE-PORK M "2 May 91" 1991
.RZ "APPLEPORK"
.KY DANISH CHRISTMAS PORK
Applepork is a old danish speciality, typically served at christmas.
.IH "Serves 4 persons"
.IG "300 g" "pork"
.IG "300 g" "apples"
.IG "2" "onions"
.IG "2 tsp" "sugar"
.PH
.SK 1
Cut the pork into cubes, and fry them on a dry frying pan. Remove the pork.
.SK 2
Cut the onions into slices, and fry (brown) them in the lard from the
pork. Remove the onions.
.SK 3
Cut the apples into slices, and fry them "tender" on the frying pan,
with the frying pan covered. Sprinkle the sugar over the apples.
.SK 4
Mix the pork and onions with the apples.
.NX
It tastes wonderful together with dark bread or mashed potatoes.
.SH RATING
.I Difficulty:
very easy.
.I Time:
35 mins.
.I Precision:
no need to measure.
.WR
Anita Poulsen
[e-mail]