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Text File | 1991-11-25 | 13.5 KB | 470 lines

Rec.Food.Recipes Digest #140
Tue 18 Jun 1991

SPV:  Scandinavian Festive Fruit Soup (Lewis Taylor)
SPV:  Scandinavian Cherry Soup (Lewis Taylor)
SPV:  Scandinavian Blue Plum Soup with Red Wine (Lewis Taylor)
Mol:  Mama's Quiche (Jeffrey Sidell)
M:    Eggplant Casserole (Annice Grinberg)
MV:   Imam Bayildi - Stuffed Eggplants (tamar more)
OV:   Eggplant and Red Pepper Dip (Annice Grinberg)
OV:   Baba Ghanouj - Eggplant dip (tamar more)
Bol:  EZ Banana Bread (jenny.m.abar)
Dl:   Whipped Jello (Will Martin)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#140 FRUIT-SOUP-2 SPV "11 Jun 91" 1991
.RZ "FESTSOPPA" "Scandinavian festive fruit soup"
.KY SCANDINAVIAN
Served as dessert here in Scandinavia.
.IH
.IG "1 dl" "raisins"
.IG "6" "prunes"
.IG "6" "dried apricots"
cut into pieces
.IG "1" "finely sliced orange"
(peeled)
.IG "4.5 pt" "water" "2 l"
.IG "1 pt" "black current syrup" ".5 l"
.IG "10" "blanched almonds"
.IG "15" "hazelnuts"
.IG "zest of 1" "orange"
.IG "1 Tbls" "arrowroot"
.PH
.SK 1
Soak the fruit in the water and syrup overnight.
.SK 2
Cook together with the nuts and orange zest for 5 or 6 minutes.
.SK 3
Thicken with the arrowroot mixed with a little water. Serve chilled with
a dollop of whipped cream or sour cream.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins. + soaking & chilling time.
.I Precision:
measure ingredients.
.WR
Lewis Taylor
[e-mail]


.RH REC.FOOD.RECIPES-#140 FRUIT-SOUP-3 SPV "11 Jun 91" 1991
.RZ "CHERRY SOUP" "Scandinavian fruit soup"
.KY SCANDINAVIAN
Served as dessert here in Scandinavia.
.IH
.IG "1 pt" "fresh cherries" ".5 l"
.IG "1.5-2 dl" "water"
.IG "2 dl" "sugar"
.IG "1.5 Tbls" "potato or corn starch"
.PH
.SK 1
Pit the cherries. Bring the water and sugar to a boil and add the cherries.
Remove the pan from the fire.
.SK 2
Mix the potato flour with a small amount of water and add to the pan while
stirring. Bring the pan to a boil once more stirring continuously.
Serve chilled with a dollop of whipped cream or sour cream.
.NX
To obtain a stronger flavor you might crack a few of the pips and cook
them with the soup.
.PP
For my taste, sour morello cherries make the best soup.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins. + cooling time.
.I Precision:
measure ingredients.
.WR
Lewis Taylor
[e-mail]


.RH REC.FOOD.RECIPES-#140 FRUIT-SOUP-4 SPV "11 Jun 91" 1991
.RZ "BLUE PLUM SOUP WITH RED WINE" "Scandinavian fruit soup"
.KY SCANDINAVIAN
Served as dessert here in Scandinavia.
.IH
.IG "1 pt" "small blue plums" ".5 l"
.IG "2 pt" "water" "1 l"
.IG "1 Tbls" "potato or corn starch"
.IG "2 dl" "sugar"
.IG "1-2 Tbls" "red wine" "15-30 ml"
.PH
.SK 1
You can use overripe or squashed plums for this soup. Rinse them and
remove the stones. Boil them until done in the water.
.SK 2
Mix the starch in a small amount of water and add to the plums along with
the sugar. Add the wine. Serve cold with a dollop of whipped cream or sour
cream.
.NX
A variation is to add a stick of cinnamon to the pot before boiling the plums.
You might also want to remove the peel of the plums.
.SH RATING
.I Difficulty:
very easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Lewis Taylor
[e-mail]


.RH REC.FOOD.RECIPES-#140 QUICHE-MAMAS Mol "11 Jun 91" 1991
.RZ "MAMA'S QUICHE"
.KY FISH
.IH
.IG "1" "egg"
.IG "4 tsp" "flour"
.IG "1/2 cup" "mayonnaise" "110 ml"
.IG "1/2 cup" "milk" "110 ml"
.IG "8 oz" "crab meat" "225 g"
.IG "1 Tbls" "finely chopped green onion"
.IG "" "9 inch pie shell"
(pre-baked)
.IG "8 oz" "Gruyere" "225 g"
or other cheese
.PH
.SK 1
Beat egg with a whisk; blend in flour; blend in mayonnaise and milk.
.SK 2
Fold in cheese, crab and onion.
.SK 3
Fill shell. Bake for 45 minutes at
.TE 350 180 .
.NX
I mentioned this recipe in a response to what to do with fiddleheads, because
you can substitute whatever filling you want, just keeping the egg, mayo,
flour and milk the same.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
Jeffrey Sidell
[e-mail]


.RH REC.FOOD.RECIPES-#140 EGGPLANT-6 M "12 Jun 91" 1991
.RZ "EGGPLANT CASSEROLE"
.KY MEAT
Here is a filling and tasty eggplant main dish that we had last weekend.
.IH "Serves 8-10"
.IG "2 large" "eggplants"
unpeeled sliced into
.AB "1/4 inch" "1/2 cm"
rounds
.IG "2 lb" "lean chopped meat" "900 g"
.IG "12 oz" "thin spaghetti" "350 g"
cooked and drained
.IG "~6 cups" "seasoned tomato sauce" "1 1/3 l"
.IG "" "oil"
.IG "" "salt"
.IG "" "pepper"
.IG "" "garlic"
.IG "" "powder"
.PH
.SK 1
If desired, salt the eggplant slices and let sit for 1/2 - 1 hour. Rinse
and dry. (I do this from habit, but you can eliminate this step.)
.SK 2
Place slices on oiled or Pammed cookie sheets. Sprinkle with salt (omit
if you salted previously), pepper, and garlic powder. Brush lightly with
oil. Bake in a hot oven (about
.TE 400 200 )
till soft (15-20 minutes).
.SK 3
Meanwhile, brown the meat without additional fat in a large skillet. Drain
any fat that is released.
.SK 4
In a large cassrole dish, put a thin layer of the sauce. Put 1/3 of the
eggplant slices over this. Put the spaghetti over the eggplant. Pour some
of the sauce over this. Put another third of the eggplant in. Cover with
the meat. Pour more sauce over. Add the rest of the eggplant and finish
off with a thin layer of sauce.
.SK 5
Bake about 40-45 minutes at
.TE 350 180 .
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour 20 mins.
.I Precision:
approximate measurements.
.WR
Annice Grinberg
[e-mail]


.RH REC.FOOD.RECIPES-#140 MOUSSAKA-2 M "12 Jun 91" 1991
.RZ "MOUSSAKE" "Middle Eastern eggplant dish"
.KY MIDDLE-EASTERN BEEF
.IH
.IG "3 large" "eggplants"
.IG "2" "onions"
.IG "1 2/3 lb" "ground beef" "750 gr"
(or extra firm \fBtofu\fR to make it vegetarian)
.IG "" "salt and pepper"
.IG "1" "tomato"
chopped
.IG "" "tomato paste"
.IG "" "parsley"
.IG "4 Tbls" "flour"
.IG "2 1/2 cups" "soup stock"
(beef or vegetable, or from bullion cubes)
.IG "3" "eggs"
.PP
either
.IG "3" "potatoes"
.PP
or
.IG "3" "cheeses"
(cottage, mozzarella, and parmesan)
.PH
.SK 1
Slice the eggplants and sprinkle salt over the slices. Place in a colander
and let stand in a bowl for an hour or so to drain the bitter liquids out.
.SK 2
Fry the eggplant slices in as little oil as you can manage.
.SK 3
Prepare the sauce by chopping and sauteing the onions till translucent. Add
the ground beef and saute till well browned. Add a healthy dose of salt and
some pepper, the tomato, 2-3 Tbls of tomato paste, and a few Tbls of
chopped parsley. Add some water (a few Tbls) and cook 15 minutes or so.
.SK 4
Layer in a baking dish, starting and finishing with the eggplant. If
making the cheese version, mix cottage cheese, parmesan, and an egg and
layer this as well.
.SK 5
Prepare a white sauce from the flour and soup. Let it cool a bit and then
beat in 2 eggs. Pour onto the moussaka. For the cheese version, sprinkle
grated mozzarella on top and decorate with tomato slices. For the potato
version (which has the advantage of being kosher) boil the potatoes and
mash with margarine and egg, then spread over the top.
.SK 6
Bake at
.TE 350 180
for about 45 min. till starting to brown on top.
.NX
For a vegetarian version, substitute extra-firm tofu for the beef, or just
replace it with zucchini and mushrooms. You can also add 1/4 tsp cinnamon to
the sauce for a slightly different flavor.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour 15 mins. + 1 hour draining.
.I Precision:
approximate measurements.
.WR
tamar more
[e-mail]


.RH REC.FOOD.RECIPES-#140 EGGPLANT-7 MV "12 Jun 91" 1991
.RZ "IMAM BAYILDI" "Middle Eastern stuffed eggplants"
.KY MIDDLE-EASTERN
There are many versions of imam bayildi (the imam fainted, or stuffed
eggplants). This is how I made it the last time.
.IH
.IG "" "eggplants"
per person either 1-2 halves (cut the long way) or 1 miniature eggplant
.IG "" "onion"
.IG "" "garlic"
.IG "1 cup" "rice" "200 g"
(this is enough for 6 people)
.IG "" "vegetables"
(mushrooms, zucchini, etc.)
.IG "" "pine nuts"
.IG "1-2" "tomatoes"
chopped
.IG "" "parsley"
.IG "" "water"
.IG "" "olive oil"
.IG "" "tomato sauce"
.PH
.SK 1
Salt it and let it sit (unless you grill it first - either salting or
grilling will take out any bitterness) for half an hour.
.SK 2
Wash off the salt and scoop out the insides so you are left with eggplant
skin with just enough of the flesh to keep it from ripping.
.SK 3
Chop the scooped out eggplant innards and saute with lots of onion and
garlic. Add the rice and any other vegetables you want. Add pine nuts
chopped tomato, and tons of parsley. Add twice as much water as there is
rice and simmer until the rice is almost, but not quite done.
.SK 4
Fill the eggplant shells. Decorate with cherry tomato halves and drizzle
with olive oil. Place in a baking dish with some water and tomato sauce in
the bottom and bake for about half an hour at
.TE 350 180 .
.NX
I use as many pine nuts as I can afford. You can toast them too, if you want.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 1/2 hours.
.I Precision:
approximate measurements.
.WR
tamar more
[e-mail]


.RH REC.FOOD.RECIPES-#140 EGGPLANT-8 OV "12 Jun 91" 1991
.RZ "EGGPLANT AND RED PEPPER DIP" "Middle-Eastern dip"
.KY MIDDLE-EASTERN
The worlds easiest thing:
.IH
.IG "" "eggplant"
.IG "" "sweet red peppers"
.IG "2 Tbls" "vinegar" "30 ml"
.IG "1 tsp" "may"
.IG "" "garlic"
.IG "" "black pepper"
.PH
.SK 1
Grill eggplant and red peppers until sort. Skin the peppers (the peel
should come right off) and scoop out the eggplant meat.
.SK 2
Put in the food processor, blender, or bowl and elbow grease, and puree
with the vinegar, may, garlic and black pepper.
.NX
Grilled eggplant is magic.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
no need to measure.
.WR
tamar more
[e-mail]


.RH REC.FOOD.RECIPES-#140 EGGPLANT-9 OV "12 Jun 91" 1991
.RZ "BABA GHANOUJ" "Middle-Eastern eggplant dip"
.KY MIDDLE-EASTERN
.IH
.IG "" "eggplant"
.IG "1-2" "lemons"
(juice from)
.IG "1/2 cup" "tahini"
.IG "3-4 cloves" "garlic"
.IG "" "parsley"
.IG "" "salt and pepper"
minced
.PH
.SK 1
Mash cooked eggplant (preferably grilled), lemon juice, tahini, lots of
minced garlic, some parsley, salt and pepper.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
no need to measure.
.WR
tamar more
[e-mail]


.RH REC.FOOD.RECIPES-#140 BANANA-BREAD10 Bol "12 Jun 91" 1991
.RZ "EZ BANANA BREAD"
.KY KIDS
It doesn't contain any nuts because my children make it and nuts aren't
recommended for small children, but they could easily be added if desired.
About as simple a recipe as you will find. I have two children, ages 2 and 4,
who love to help around the kitchen. This is the recipe they make. They do
everything except put the loaf in the oven. If they can do it, so can you!
.IH "1 loaf"
.IG "4" "bananas"
the riper the better
.IG "1 stick" "butter" "225 g"
.IG "2/3 cup" "brown sugar" "150 g"
.IG "2/3 cup" "white sugar" "150 g"
.IG "2" "eggs"
.IG "2 cups" "self-rising flour" "250 g"
.PH
.SK 1
Preheat the oven to
.TE 300 150
.SK 2
In a large mixing bowl, mash up the bananas.
.SK 3
In a medium-sized plastic bowl, melt the stick of butter in a microwave.
45 seconds to 1 minute on high should do it.
.SK 4
Add the brown sugar and white sugar to the melted butter. Mix thoroughly.
.SK 5
Pour the sugar-butter mixture into the mashed bananas. Mix, then add the
eggs and flour. Mix thoroughly.
.SK 6
Pour into a greased bread pan. Cook for one hour or until a toothpick
inserted into the bread comes out clean.
Let bread sit for 15 minutes, then remove from pan and place on a cooling
rack. Serve when cooled.
.NX
This can also be used to make muffins. Just pour into cupcake tins and cook
as above. If you do not have a microwave, softened butter will also do.
.SH RATING
.I Difficulty:
easy.
.I Time:
Preparation: 15 minutes; baking: 1 hour.
.I Precision:
Approximate measurements.
.WR
Jenny M. Abar
AT&T Network Systems, N. Andover, MA
[e-mail]


.RH REC.FOOD.RECIPES-#140 JELLO-WHIPPED Dl "17 Jun 91" 1991
.RZ "WHIPPED JELLO"
.SH "Tips on Making Jello"
If you make ordinary Jello or equivalent according to the package directions
and whip it with a mixer as it begins to set, you will get a layered dessert
with a foamy layer of bubbled gelatin on top and a solid layer of regular
gelatin underneath. Maybe this is what you want; the textural difference can
be pleasing but there is no taste variation, to any extent.
.PP
However, if you whip in
.AB "1/2 pint" "225 ml"
of whipping cream into regular Jello as it
sets you get a much nicer dessert, with a largely uniform texture throughout,
since the cream emulsifies the gelatin and tends to prevent separation.
.PP
The next step up is to use lime or lemon Jello and whip in the whipping cream
and softened cream cheese (leaving the latter in tiny bits distributed through
the gelatin) and a small can of drained crushed pineapple. This is great!
(Remember that calories are good for you!) Use a small packet of cream cheese
for a single box of gelatin. This can be treated as a salad or as a dessert
as you please. (If you call it "salad" you can eat a lot more of it without
feeling guilty.)
.SH RATING
.I Difficulty:
easy.
.I Time:
NA
.I Precision:
Approximate measurements.
.WR
Will Martin
[e-mail]