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Text File | 1991-11-22 | 9.0 KB | 293 lines

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)

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.RH REC.FOOD.RECIPES-#122 CHEESE-DIP AVl "3 May 91" 1991
.RZ "CHEESE DIP" "Radish and Cream Cheese Dip"
.KY CHINESE PARTIES NO-BAKE
Radishes make an excellent addition to this cream cheese based dip.
.IH
.IG "1 lb" "cream cheese," "500 g"
softened
.IG "8 med-large" "radishes"
.IG "1" "large carrot"
.IG "1" "small onion"
.IG "1" "green pepper"
.IG "1" "clove garlic"
.IG "" "salt and pepper"
to taste
.IG "" "milk"
.PH
.SK 1
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.
.SK 2
Refrigerate overnight and serve with potato chips, crackers, as a
vegetable dip, etc.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 minutes preparation, plus cooling.
.I Precision:
no need to measure.
.WR
Ann Carlson
[e-mail]


.RH REC.FOOD.RECIPES-#122 BANANACREAMPIE CV "7 May 91" 1991
.RZ "BANANA CREAM PIE"
.KY NO-BAKE
This pie is much too simple to be as good as it is...
.IH
.IG "1 lb" "extra firm, dry-packed tofu" "500 g"
.IG "3-4" "ripe bananas"
.IG "4 Tbsp" "real maple syrup"
.IG "1" "large graham cracker crust"
.IG "" "chopped walnuts"
(optional)
.PH
.SK 1
Press all excess water out of tofu and cube.
.SK 2
Combine bananas and syrup in blender/food processor.
Add tofu.
Blend until smooth.
.SK 3
Pour into crust. Top with chopped walnuts, if desired.
.SK 4
Refrigerate until it sets.
.NX
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).
.SH RATING
.I Difficulty:
easy.
.I Time:
15 minutes preparation, plus setting time.
.I Precision:
no need to measure.
.WR
Justin Ferrari
[e-mail]


.RH REC.FOOD.RECIPES-#122 RED-BEAN-RICE3 M "7 May 91" 1991
.RZ "RED BEANS AND RICE" "Cajun red beans and rice"
.KY CAJUN PORK
This recipe is very good - I make it all the time.
.IH "serves 8"
.IG "1 lb" "dry red beans" "500 g"
.IG "6 cups" "cold water" "1.5 l"
.IG "6 cups" "hot water" "1.5 l"
.IG "1 lb" "smoked pork hocks" "500 g"
.IG "1" "large onion,"
chopped
.IG "3" "cloves garlic,"
minced
.IG "2" "bay leaves"
.IG "\(12 tsp" "ground red pepper" "2.5 ml"
.IG "1 lb" "smoked sausage" "500 g"
(Andouille or Polish)
.IG "" "Rice"
.IG "" "sliced green onions"
.PH
.SK 1
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.
.SK 2
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 \(12 hours until beans are tender, stirring
occasionally. If beans are still covered by too much water after this
much time, cook an additional \(12 hour uncovered.
.SK 3
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).
.SK 4
Remove bay leaves and serve over hot cooked rice. Sprinkle with green
onions.
.NX
This recipe is from the Better Homes and Gardens 'Cajun Cooking'.
.SH RATING
.I Difficulty:
moderate.
.I Time:
3-4 hours.
.I Precision:
approximate measurement OK.
.WR
Bruce Aaron Beutel
[e-mail]


.RH REC.FOOD.RECIPES-#122 WEINER-SAUCE SOV "7 May 91" 1991
.RZ "COCKTAIL WEINER SAUCE"
I just made them this weekend. My recipe is as follows:
.IH
.IG "12 oz" "jar of chili sauce" "300 g"
.IG "16 oz" "can cranberry jell" "400 g"
.IG "1" "small onion,"
chopped
.IG "1 Tbsp" "lemon juice"
.IG "2 Tbsp" "brown sugar"
.PH
.SK 1
Heat sauce in saucepan until well mixed.
.SK 2
Pour over weiners in crockpot and cook on low for 4 hours.
.NX
I boiled my little smokies in water for 2-3 min to reduce the amount
of grease.
.SH RATING
.I Difficulty:
very easy.
.I Time:
Approx. 4 hours.
.I Precision:
measure the ingredients.
.WR
Laurie Hafner
[e-mail]


.RH REC.FOOD.RECIPES-#122 BUTTERCREAM CVl "7 May 91" 1991
.RZ "WILTON'S BUTTERCREAM FROSTING"
This recipe is sweet, but I like it!
.IH "3 \(12 cups of frosting" "1 l. of frosting"
.IG "\(12 cup" "shortening" "100 g"
.IG "\(12 cup" "butter" "100 g"
.IG "1 \(12 tsp" "vanilla" "8 ml"
.IG "5 cups" "sifted powdered sugar" "1 \(14 l"
.IG "3 Tbsp" "milk" "50 ml"
.PH
.SK 1
Blend shortining, butter, and vanilla.
.SK 2
Add sugar
.AB "1 cup" "\(14 l"
at a time.
.SK 3
Add milk until desired consistency is reached.
.SH RATING
.I Difficulty:
moderate.
.I Time:
15 mins.
.I Precision:
measure the ingredients.
.WR
Joseph E. Dunston
[e-mail]


.RH REC.FOOD.RECIPES-#122 DUTCH-BABIES DVol "7 May 91" 1991
.RZ "DUTCH BABIES" "Miniture German oven pancakes"
Here is the recipe I use for Dutch Babies. It comes from a Sunset cookbook
and puffs wonderfully.
.PP
.SH "SPECTACULAR, EASY & DELICIOUS BIG DUTCH BABIES"
from \fISunset Ideas & Recipes for Breakfast & Brunch\fR, 1980
.PP
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.
.PP
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.
.PP
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.
.IH "3 to 6 servings."
.SH "Pan size: 2-3 quarts"
.IG "\(14 cup" "butter" "50 g"
.IG "3" "eggs"
.IG "\(34 cup" "milk" "200 ml"
.IG "\(34 cup" "flour" "75 g"
.SH "Pan size: 3-4 quarts"
.IG "1/3 cup" "butter" "70 g"
.IG "4" "eggs"
.IG "1 cup" "milk" "250 ml"
.IG "1 cup" "flour" "100 g"
.SH "Pan size: 4-4 \(12 quarts"
.IG "\(12 cup" "butter" "100 g"
.IG "5" "eggs"
.IG "1 \(14 cups" "milk" "300 ml"
.IG "1 \(14 cups" "flour" "125 g"
.SH "Pan size: 4 \(12-5 quarts"
.IG "\(12 cup" "butter" "100 g"
.IG "6" "eggs"
.IG "1 \(12 cups" "milk" "375 ml"
.IG "1 \(12 cups" "flour" "150 g"
.PH
.SK 1
Place butter in pan and set in a
.TE 425 210
degree oven.
.SK 2
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.
.SK 3
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).
.SK 4
Dust pancake with ground nutmeg, if you wish. Cut in wedges and serve at
once with any of the following toppings:
.SH "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.
.SH FRUIT
Sliced strawberries or peaches, sweetened to taste; or any fruits in season,
cut and sweetened. Or substitute canned or frozen fruit.
.SH "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.
.SH "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.
.SH "SYRUPS"
Pass warm or cold honey, maple syrup or any favorite fruit sauce.
.NX
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.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure the ingredients.
.WR
Arlene M Osborne
[e-mail]