ProfitPress Mega CDROM2 …eeware (MSDOS)(1992)(Eng)/ProfitPress-MegaCDROM2.B6I/APPS/DATABASE/REC200_1.ZIP/DIGST135.REC

Text File | 1991-11-25 | 11.7 KB | 394 lines

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")

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#135 SPINACH-DIP-4 Al "29 May 91" 1991
.RZ "SPINACH-DIP"
.KY PARTY
Try this dip, it is really yummy.
.IH
.IG "1 package" "stouffer's frozen creamed spinach"
.IG "1 can" "artichoke hearts"
(NOT marinated)
.IG "1 triangle" "parmesan cheese"
.IG "a splash" "white wine"
.IG "big ol' bag" "tortilla chips"
.PH
.SK 1
Nuke or otherwise cook the creamed spinach per instructions on the box
(regular frozen spinach won't cut it).
.SK 2
In the meantime, grate the cheese into your dipping bowl. Drain the
artichokes and chop them up into little pieces, add to the cheese.
.SK 3
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.
.SK 4
Add the splash of white wine when it is done cooking.
.SK 5
This should be served warm with the tortilla chips for dipping. YUM.
.SH RATING
.I Difficulty:
very easy.
.I Time:
?
.I Precision:
no need to measure.
.WR
Vicki Newton
[e-mail]


.RH REC.FOOD.RECIPES-#135 CHICKEN-SALAD3 SL "1 Jun 91" 1991
.RZ "COLD CHICKEN SALAD"
.KY CHICKEN
The cold chicken salad that I've seen/tried/loved, goes something like this:
.IH
.IG "2-3 cups" "oriental noodles"
(glass noodles or ramen)
.IG "1 \(12 cups" "roast chicken breast"
cut into
.AB "\(12 inch" "1 cm"
pieces
.IG "1 \(12 cups" "mixed sliced veggies"
(see below) raw and crunchy are best but steamed will do
.IG "\(12 cup" "peanuts"
.SH "Peanut Sauce:"
.IG "\(14 cup" "water" "55 ml"
.IG "1 Tbls" "Soy sauce" "15 ml"
.IG "2 Tbls" "peanut butter" "30 ml"
(use creamy)
.IG "1 Tbls" "red chili and garlic paste" "15 ml"
.PH
.SK 1
Prepare noodles, and add peanut sauce (below) and mix by hand to cover
noodles.
.SK 2
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.
.SH "Peanut Sauce:"
.SK 1
Mix ingredients together to form a thin emulsion.
.NX
Play with the measurements, I'm guesstimating what I use (a handful of this
and a jot of that...)
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 mins.
.I Precision:
no need to measure.
.WR
Pat Eyler
ncar.UCAR.EDU!bcstec!sleepy!cmips3!cmis10!eyler


.RH REC.FOOD.RECIPES-#135 BANANA-PIE CDl "1 Jun 91" 1991
.RZ "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...
.IH
.IG "1" "tart shell"
.AB "(7-8 inches)" "(18-20 cms)" ,
baked
.IG "2 small" "bananas"
penny sliced
.IG "1 can" "sweetened condensed milk"
.IG "3-5 Tbls" "lemon juice" "50-80 ml"
.PH
.SK 1
Place a layer of banana slices in the bottom of the tart shell
.SK 2
Mix together the condensed milk and lemon juice until thick and spoon over
the banana slices.
.SK 3
Refrigerate (5-6 hours) , and serve with unsweetened whipped cream.
.NX
This is a little strange sounding and the first bite can be interesting, but
the tart/sweet flavor is wonderful.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins. + refrigerating time (5-6 hours).
.I Precision:
no need to measure.
.WR
Pat Eyler
ncar.UCAR.EDU!bcstec!sleepy!cmips3!cmis10!eyler


.RH REC.FOOD.RECIPES-#135 PEANUT-BRITT-1 Cl "31 May 91" 1991
.RZ "MICROWAVE PEANUT BRITTLE"
.KY MICROWAVE
.IH "Makes about 1 \(14 lbs" "Makes about 275 g"
.IG "1 \(12 cups" "white sugar" "300 g"
.IG "\(12 cup" "corn syrup" "110 ml"
.IG "\(12 cup" "water" "110 ml"
.IG "pinch" "salt"
.IG "2 cups" "unsalted peanuts" "225 g"
.IG "1 Tbls" "butter" "10 g"
.IG "1 tsp" "baking soda"
.IG "1 tsp" "vanilla"
.PH
.SK 1
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
.TE 300 150 .
.SK 2
Remove carefully and add the butter, soda and vanilla...stir until light
and bubbly then pour onto buttered cookie sheet.
.PP
THIS IS VERY HOT .............cool and eat....good stuff !
.SH RATING
.I Difficulty:
very easy.
.I Time:
30 mins. + cooling time.
.I Precision:
approximate measurements.
.WR
Lynda Murray
[e-mail]


.RH REC.FOOD.RECIPES-#135 CHICKEN-SALAD4 MSL "4 Jun 91" 1991
.RZ "CHINESE BBQ CHICKEN SALAD"
.KY CHINESE BARBECUE CHICKEN
(Adopted from Flora Chang's "Creative Chinese Cooking Made Easy"
.PP
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.
.IH
.SH Marinade:
.IG "1 tsp" "salt"
.IG "1 Tbls" "soy sauce" "15 ml"
.IG "2 Tbls" "sherry" "30 ml"
.SH Sauce:
.IG "2 Tbls" "red wine vinegar" "30 ml"
.IG "\(14 cup" "soy sauce" "55 ml"
.IG "2 Tbls" "sesame oil" "30 ml"
.IG "2 Tbls" "sugar" "30 g"
.IG "2 tsp" "hoisin sauce"
.IG "2 stalks" "green onion"
shredded
.SH "Other stuff:"
.IG "\(34 head" "lettuce"
torn into small pieces
.IG "" "bean sprouts"
(equivalent amount to \(14 head lettuce)
.IG "1 or 2" chicken breasts"
(boneless and skinless)
.IG "3 Tbls" "sesame seeds"
.IG "" "Mai Fun Noodles or Sai Fun Noodles"
(Chinese Rice Noodles)
.IG "" "oil"
for deep frying
.PH
.SH "The night before serving (or morning):"
.SK 1
Mix marinade ingredients.
.SK 2
Cut chicken into small cubes about
.AB "\(34 inch" "2 cm"
or smaller. Mix chicken
pieces with marinade.
.SK 3
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
.TE 350 180 .
Bake approximately 25-30 minutes until
chicken pieces are cooked.
.SK 4
After sufficient cooling period, place chicken in refrigerator to
chill/store.
.SK 5
While baking chicken, mix sauce. Place in refrigerator to chill.
.SH "Anytime before serving:"
(this makes a great show for your guests or you may want to do this ahead of
time).
.SK 6
Pour oil in wok or pan until it is at least
.AB "1 inch" "2.5 cm"
deep
.AB "(2-3 inches" "(5-8 cm"
is
much better!). Heat to
.TE 375-400 190-200 .
.SK 7
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.
.SK 8
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.
.SK 9
Cook enough noodles to match the size of lettuce/bean sprouts. The
noodles will shrink when you add the sauce.
.SH "Before serving:"
.SK 10
Mix lettuce and bean sprouts. Place in bowl twice as large as the
lettuce/bean sprouts.
.SH "Do this the instant before serving:"
.SK 11
Remove the chicken from the refrigerator. Mix with the lettuce and bean
sprouts.
.SK 12
Add the noodles. Mix with the salad.
.SK 13
Sprinkle sesame seeds on top of salad.
.SK 14
Remove the sauce from the refrigerator. Stir and pour over salad.
Serve immediately.
.NX
.SK 1
Hoisin Sauce is available in most grocery stores in the Chinese section.
.SK 2
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.
SK 3
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.
.SK 4
Be careful when you double this (or any Chinese) recipe. DO NOT double
the salt items (salt, soy sauce, etc.).
.SK 5
This stuff tastes great!
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 hour + marinading time.
.I Precision:
measure ingredients.
.WR
Dave
hac2arpa!"HAC2GM!CATENG::CATENG::MRGATE::(A1::DSTOL)"(A1::DSTOL)(A1::DSTOL)


.RH REC.FOOD.RECIPES-#135 CHICKEN-SALAD5 SL "4 Jun 91" 1991
.RZ "CHICKEN SALAD"
.KY 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:
.IH
.IG "" "boiled chicken"
cut into cubes
.IG "" "seedless grapes"
cut in half
.IG "" "almond slivers"
.SH Dressing:
.IG "50%" "yogurt"
.IG "50%" "mayonaise"
.IG "handful" "chopped scallions"
.PH
.SK 1
Blend ingredients for dressing together.
.SK 2
Add chicken and grapes.
.NX
Serve on a piece of rasin bread with the fruit salad and a tall glass of
brewed iced tea with a sprig of mint.
.SH RATING
.I Difficulty:
very easy.
.I Time:
time to boil chicken + 10 mins.
.I Precision:
no need to measure.
.WR
Michael Edelman
[e-mail]


.RH REC.FOOD.RECIPES-#135 CHILI-8 M "10 Jun 91" 1991
.RZ "CHILI VERDE"
.KY 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.
.IH
.IG "2 lb" "lean pork" "900 g"
.IG "1" "onion"
.IG "1" "green pepper"
.IG "3-4 cloves" "garlic"
minced
.IG "1 small can" "diced green chilis"
.IG "1-3" "jalapenos"
sliced
.IG "" "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.
.br
\fIPay attention:\fR I mean tomatillos, not green tomatoes. The 'Frugal
Gourmet' substituted celery and tomatoes. I haven't forgiven him yet.
.SH Seasoning:
.IG "2 tsp" "oregano"
.IG "1 tsp" "dried red chili peppers"
.IG "2 tsp" "sage"
.IG "1 tsp" "cumin seeds"
.IG "" "black pepper"
(optional)
.IG "\(12 cup" "beer" "110 ml"
(optional)
.IG "" "salt and pepper"
to taste
.PH
.SK 1
Coarsely chop and saute the onion and green pepper in olive oil with the
garlic. Throw into the crockpot.
.SK 2
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.
.SK 3
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.
.SK 4
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.
.SK 5
This crockpots all day, or could be simmered for probably about 2 hours.
.NX
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.
.PP
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.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
approximate measurements.
.WR
Clark Quinn
[e-mail]