ProfitPress Mega CDROM2 …eeware (MSDOS)(1992)(Eng)/ProfitPress-MegaCDROM2.B6I/APPS/DATABASE/REC200_1.ZIP/DIGST132.REC

Text File | 1991-11-25 | 12.1 KB | 403 lines

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)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#132 CHICKEN-MARSA1 M "23 May 91" 1991
.RZ "CHICKEN MARSALA"
.KY CHICKEN
This recipe is from Frugal Gourmet.
.IH
.IG "" "chicken breasts"
deboned and flattened
.IG "" "flour"
.IG "" "salt"
.IG "" "pepper"
.IG "" "olive oil"
for frying
.SH Sauce:
.IG "1" "whole onion"
.IG "2" "cloves garlic"
.IG "\(14 cup" "white wine"
.IG "\(12 cup" "marsala"
.PH
.SK 1
Flour, salt and pepper meat, and fry in oil.
.SK 2
Saute onion and add garlic, wine and marsala. Reduce and pour over meat.
.SH RATING
.I Difficulty:
very easy.
.I Time:
?
.I Precision:
approximate measurements.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#132 LASAGNE-7 Ml "24 May 91" 1991
.RZ "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.
.IH
.IG "32 oz" "jar spaghetti sauce" "900 g"
(I prefer Ragu no-sugar recipe)
.IG "8 oz" "lasagne noodles" "450 g"
uncooked
.IG "10.5-16 oz" "block of soft tofu" "300-450 g"
.IG "16 oz" "cottage cheese" "450 g"
.IG "16 oz" "ricotta cheese" "450 g"
.IG "16 oz" "mozerella cheese" "450 g"
sliced or shredded
.IG "16 oz" "provolone cheese" "450 g"
sliced or shredded
.IG "2 oz" "parmesan cheese" "50 g"
(approx.)
.IG "\(12 lb" "mushrooms" "225 g"
thickly-sliced
.PH
.SK 1
Preheat oven to
.TE 350 180 .
.SK 2
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.
.SK 3
Put a small amount
.AB "(\(14 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.
.SK 4
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
.TE 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.
.SH "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
.TE 350 180
(with foil) for 45 minutes. If refrigerated, bake at
.TE 350 180
(also with
foil) for 20 minutes. These methods produce softer noodles.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 \(12 hours.
.I Precision:
approximate measurements.
.WR
Tracy Sconyers
igor!yoda![e-mail]


.RH REC.FOOD.RECIPES-#132 BBQ-SAUCE-2 SAol "27 May 91" 1991
.RZ "NORTH ALABAMA WHITE BBQ SAUCE"
.KY BARBECUE
I live in north Alabama, where bar-b-que is \fBreal\fR important. The thing
is, you seldom see any sweet, tomato-y BBQ sauce around here. A popular
alternative is \fIwhite sauce\fR. 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.
.IH
.IG "" "mayonaise"
.IG "" "vinegar"
.IG "" "lemon juice"
.IG "" "black pepper"
- LOTS
.IG "" "sugar"
just enough to make it right
.PH
.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.
.SK 2
Then a LOT of black pepper (I don't think you can add too much).
.SK 3
Finally, I add about a spoonful of sugar.
.NX
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.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
approximate measurements.
.WR
Margaret Wiginton
infonode![e-mail]


.RH REC.FOOD.RECIPES-#132 CHICKEN&DUMP-1 M "16 Apr 91" 1991
.RZ "OHIO CHICKEN & DUMPLINGS"
.KY 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.
.PP
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:
.IH
.IG "2 cups" "flour" "250 g"
.IG "1 tsp" "salt"
.IG "1/3 cup" "shortening"
.IG "2" "eggs"
well-beaten
.IG "\(14 cup" "milk" "55 ml"
.PH
.SK 1
Blend together the flour, salt and shortening until it resembles corn meal.
.SK 2
Beat together the eggs and milk, and then add to above mixture
.SK 3
Roll out on floured surface to a thickness of about
.AB "1/8 inch" "1/3 cm"
and cut into
.AB "1-1.5 inch" "3-4 cm"
squares.
.SK 4
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).
.PP
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.
.PP
Keep some extra chicken broth on hand to add if it starts getting too
thick.
.NX
It's illegal to \fBNOT\fR serve mashed potatoes with this (just ask my
grandmother).
.SH RATING
.I Difficulty:
moderate.
.I Time:
15 mins. + cooking time.
.I Precision:
measure ingredients.
.WR
Suzanne Farmer


.RH REC.FOOD.RECIPES-#132 CHICKEN&DUMP-2 M "16 Apr 91" 1991
.RZ "CHICKEN & DUMPLINGS"
.KY CHICKEN
This dumpling recipe is based on the \fIGood Housekeeping Cookbook\fR, ed. by
Zoe Coulson, and is basically just a "throw it into the pot till done" recipe.
.IH
.IG "1" "chicken"
.IG "" "spices (e.g. parsley, celery seeds, salt, etc.)"
.IG "" "vegetables (e.g. carrots, celery, etc.)"
.IG "1 1/3 cups" "flour" "175 g"
(not self-rising)
.IG "2 tsp" "baking powder"
.IG "1 tsp" "parsley"
chopped
.IG "\(12 tsp" "salt"
.IG "2/3 cup" "milk" "150 ml"
.IG "2 Tbls" "salad oil"
.PH
.SK 1
Boil the chicken in
.AB "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.
.SK 2
While the chicken is cooling, add spices to the pot (parsley, celery
seeds, salt, etc.) and whatever vegetables you would like (carrots,
celery, etc.)
.SK 3
Remove all the meat from the chicken bones and put the meat in the pot.
Start the pot boiling again.
.SK 4
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).
.SK 5
Drop dough by heaping tablespoons on the chicken stew. Cook them for
10 minutes uncovered and then 10 more minutes covered.
.SH RATING
.I Difficulty:
moderate.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Lynn Marlin


.RH REC.FOOD.RECIPES-#132 CHICKEN&DUMP-3 M "16 Apr 91" 1991
.RZ "CHICKEN 'N' DUMPLINGS"
.KY CHICKEN
To duplicate my mother's good chicken 'n' dumplin's is very easy.
.IH
.IG "3-4" "chicken pieces"
.IG "" "salt & pepper"
.IG "" "garlic"
(optional)
.IG "" "chopped onions"
(optional)
.IG "" "plain bisquits"
(not any layered Hungry Jacks or ones with butter in them)
.PH
.SK 1
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).
.SK 2
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.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
no need to measure.
.WR
Jeral Poskey


.RH REC.FOOD.RECIPES-#132 CHICKEN&DUMP-4 M "16 Apr 91" 1991
.RZ "KENTUCKY CHICKEN & DUMPLINGS"
.KY CHICKEN
This is my mom's method--she is from Kentucky too.
.IH
.IG "" "chicklen pieces"
.IG "" "self rising flour"
.IG "" "milk"
.PH
.SK 1
Boil chicken pieces until well cooked.
.SK 2
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.
.SK 3
Then, while broth is still boiling (chicken still in pot) drop in
spoonfuls of the batter.
.SK 4
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.
.NX
When mom does this--simplistic as it sounds--it is *great*.
.PP
Sometimes I make it even easier (if that is possible) by just using Bisquick
and water for the dumpling batter.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
no need to measure.
.WR
Wendy Campbell


.RH REC.FOOD.RECIPES-#132 MEAT-PASTIES M "28 May 91" 1991
.RZ "MEAT PASTIES"
.KY BEEF PORK
This is a family recipe for Pasties. Although very time consuming, they are
\fBvery\fR good.
.IH "makes approximately 20"
.SH Crust:
.IG "10 cups" "flour" "1.25 kg"
.IG "3 \(34 cups" "shortening"
.IG "1 \(14 cups" "water" "280 ml"
.IG "5 tsp" "salt"
.SH Filling:
.IG "1 \(12 lb" "pork steak"
(chopped)
.IG "3 lb" "chuck steak"
(chopped)
.IG "16" "potatoes"
(chopped)
.IG "4-5" "carrots"
(chopped)
.IG "2" "onions"
(chopped)
.IG "1" "rutabaga"
(grated)
.IG "" "small amount suet"
(grated)
.PH
.SK 1
Mix all the dough stuff together and divide it into approximately 20
portions.
.SK 2
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.
.SK 3
Bake at
.TE 375 190
for one hour.
.PP
They can be served hot plain, or hot with gravy, or cold like a sandwich.
They also freeze quite nicely.
.NX
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:
.PP
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 \fBvery\fR 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).
.PP
Thirdly, all the stuff for the filling gets mixed together before you fill
the pastie. Use a \fBlarge\fR bowl because it makes a lot.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
Lisamarie Babik
Western Michigan University
[e-mail]