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Rec.Food.Recipes Digest #145
Mon 24 Jun 1991

MVl:   Baked Cauliflower (Carole A. Resnick)
Vl:    Butter-Simmered Carrots (Carole A. Resnick)
Vol:   Scalloped Corn (Carole A. Resnick)
Vl:    Carrots Elegante (Carole A. Resnick)
Dol:   Creamy Rice Pudding (Carole A. Resnick)
Dl:    Peach Cobbler (Carole A. Resnick)
SLV:   Spicy Broccoli-Orzo Salad (Christine Erickson)
Col:   Chocolate-Peanut Butter Pie (dambra)
Col:   Barvarian Apple Torte (SECBU)
Cl:    Chocolate Chips with Reese's Peanut Butter Cups (Brenda Ramsey)
M:     Tuna and Anchovy Pasta (Julian Templeman)

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.RH REC.FOOD.RECIPES-#145 CAULIFLOWER-3 MVl "13 Jun 91" 1991
.RZ "BAKED CAULIFLOWER"
.IH "Serves 4-6"
.IG "1" "large white cauliflower"
.IG "2 Tbls" "butter" "25 g"
.IG "4" "green onions,"
finely chopped
.IG "2 Tbls" "flour"
.IG "1 cup" "milk" "225 ml"
.IG "\(12 tsp" "salt"
.IG "\(14 tsp" "white pepper"
.IG "dash" "Tabasco"
.IG "\(14 cup" "seasoned bread crumbs"
.IG "2 Tbls" "grated Parmesan"
.PH
.SK 1
Cook cauliflower whole, in boiling, salted water, about 20 minutes.
Drain & place in baking dish.
.SK 2
In small skillet, melt butter & saute green onions over medium-low heat
for 5 minutes. Blend in flour & cook for 3 minutes over low heat. Slowly
stir in the milk & simmer until smooth & thick, stirring constantly.
Add the salt, pepper, & Tabasco & then pour the sauce over the cauliflower.
.SK 3
Sprinkle with the bread crumbs & cheese. In a preheated
.TE 375 190
oven, bake
about 20 minutes or until slightly browned.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
[e-mail]


.RH REC.FOOD.RECIPES-#145 CARROTS-BUTTER Vl "13 Jun 91" 1991
.RZ "BUTTER-SIMMERED CARROTS"
.IH "Serves 4-6"
.IG "4 cups" "raw carrots"
.IG "1 Tbls" "butter" "15 g"
.IG "2 Tbls" "sugar"
.IG "\(12 tsp" "salt"
.PH
.SK 1
Wash, scrape, & slice carrots lengthwise. Put into heavy saucepan with
butter, sugar, & salt. Cover closely & simmer until tender.
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 mins.
.I Precision:
approximate measurements.
.WR
Carole A. Resnick
[e-mail]


.RH REC.FOOD.RECIPES-#145 CORN-SCALLOPED Vol "13 Jun 91" 1991
.RZ "SCALLOPED CORN"
.IH
.IG "\(14 cup" "chopped onion"
.IG "2 Tbls" "butter" "25 g"
.IG "2 Tbls" "flour"
.IG "1 tsp" "salt"
.IG "\(12 tsp" "paprika"
.IG "\(14 tsp" "dry mustard"
.IG "dash" "pepper"
.IG "\(34 cup" "milk" "170 ml"
.IG "1 lb can" "whole kernel corn,"
drained (about 2 cups fresh)
.IG "1" "egg,"
slightly beaten
.PH
.SK 1
Heat oven to
.TE 350 180 .
.SK 2
Saute onion in butter until golden.
.SK 3
Blend in flour, seasonings; cook until bubbly.
.SK 4
Remove from heat. Gradually add milk. Bring to boil; boil 1 min.,
stirring constantly.
.SK 5
Remove from heat. Add corn & egg. Pour into 1 qt. baking dish. Top with
buttered bread crumbs. Bake 20-30 minutes.
.SH RATING
.I Difficulty:
very easy.
.I Time:
45 mins.
.I Precision:
approximate measurements.
.WR
Carole A. Resnick
[e-mail]


.RH REC.FOOD.RECIPES-#145 CARROTS-ELEGAN Vl "13 Jun 91" 1991
.RZ "CARROTS ELEGANTE"
.IH
.IG "1 lb" "carrots,"
thinly sliced
.IG "\(14 cup" "golden raisins" "40 g"
.IG "\(14 cup" "butter" "50 g"
.IG "3 Tbls" "honey" "50 ml"
.IG "1 Tbls" "lemon juice" "15 ml"
.IG "\(14 tsp" "ground ginger"
.IG "\(14 cup" "sliced, unpeeled almonds"
.PH
.SK 1
Cook carrots, covered, in
.AB "\(12 inch" "1 cm"
boiling water 8 minutes; drain.
.SK 2
Turn carrots into a
.AB "1 qt" "1 l"
baking dish. Stir in raisins, butter, honey,
lemon juice & ginger.
.SK 3
Bake, uncovered, in a preheated
.TE 375 190
oven 35 minutes; stir
occasionally.
.SK 4
Spoon into serving bowl. Sprinkle with almonds.
.SH RATING
.I Difficulty:
very easy.
.I Time:
50 mins.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
[e-mail]


.RH REC.FOOD.RECIPES-#145 RICE-PUDDING-1 Dol "13 Jun 91" 1991
.RZ "CREAMY RICE PUDDING"
.IH
.IG "6 cups" "cold milk" "1 1/3 l"
.IG "\(34 cup" "long-grain rice" "150 g"
.IG "1 cup" "heavy cream" "225 ml"
.IG "\(34 cup" "sugar" "150 g"
.IG "3" "egg yolks,"
beaten
.IG "2 tsp" "vanilla extract"
.IG "\(14 tsp" "salt"
.IG "1 tsp" "ground cinnamon"
.PH
.SK 1
Rinse pan with cold water DO NOT DRY. (don't ask why - just DO IT!)
.SK 2
Pour in milk and bring to a boil over medium heat.
.SK 3
Stir in rice and return to boil over medium heat.
.SK 4
Reduce heat and simmer uncovered until rice is tender, approx. 30-45
minutes. Stirring occasionally.
.SK 5
Meanwhile in a small bowl combine heavy cream, sugar, egg yolks, vanilla
and salt, mix or whip lightly. Set aside.
.SK 6
When rice is thick and tender stir in cream mixture until completely
combined. Heat to a boil. Remove and pour into a
.AB "2 qt" "2 l"
serving bowl.
.SK 7
Sprinkle with cinnamon and chill at least 3 hours.
.SH RATING
.I Difficulty:
very easy.
.I Time:
1 hour + 3 hours chilling.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
[e-mail]


.RH REC.FOOD.RECIPES-#145 PEACH-COBBLER1 Dl "13 Jun 91" 1991
.RZ "PEACH COBBLER"
.IH
.IG "29 oz can" "peach slices" "800 g can"
.IG "1 box" "yellow cake mix"
.IG "1 stick" "butter" "100 g"
.IG "" "cinnamon & sugar"
to taste
.PH
.SK 1
Strain peaches, save juice.
.SK 2
Spread peaches in
.AB "9x13 inch" "23x33 cm"
pan, then place pats of butter between peach
slices, sprinkle cake mix over peaches.
.SK 3
Then pour peach juice over top of cake mix and use fork to even out the
lumps. Sprinkle cinnamon and sugar over juice and bake at
.TE 350 180
for 30-35 minutes.
.SH RATING
.I Difficulty:
very easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
[e-mail]


.RH REC.FOOD.RECIPES-#145 BROCCOLI-ORZO SLV "19 Jun 91" 1991
.RZ "SPICY BROCCOLI-ORZO SALAD"
I made this for a rained out picnic this past weekend-it came out quite well,
and it's really easy to make.
.IH
.IG "2 \(12 cups" "steamed broccoli florets"
.IG "8 oz" "orzo" "225 g"
cooked & drained
.IG "2 large" "tomatoes,"
chopped
.IG "3 medium" "green onions,"
chopped
.IG "3 Tbls" "chopped fresh parsley"
.IG "1 Tbls" "olive oil" "15 ml"
.IG "1 Tbls" "red wine vinegar" "15 ml"
.IG "1 tsp" "salt"
.IG "1 tsp" "pepper"
.IG "1 tsp" "garlic powder"
.PH
.SK 1
Combine all ingredients in a bowl and toss.
.SK 2
Cover and refrigerate overnight.
.Sk 3
Serve slightly chilled or at room temperature.
.SH RATING
.I Difficulty:
very easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Christine Erickson
[e-mail]


.RH REC.FOOD.RECIPES-#145 CHOC-PNUT-PIE Col "19 Jun 91" 1991
.RZ "CHOCOLATE-PEANUT BUTTER PIE"
.IH "Serves 8"
.IG "1 env." "Knox unflavored gelatine"
.IG "\(14 cup" "cold water" "55 ml"
.IG "1 cup" "peanut putter"
(creamy or chunky)
.IG "1 \(14 cups" "milk" "180 ml"
.IG "\(12 cup" "sugar" "100 g"
.IG "2" "eggs"
.IG "9 in" "chocolate crumb crust" "25 cm"
.IG "\(12 cup" "whipping or heavy cream" "110 ml"
.IG "6 oz pkg" "semi-sweet chocolate chips" "176 g pkg"
.PH
.SK 1
In small saucepan, sprinkle gelatine over cold water; let stand 1 minute.
Stir over low heat until gelatine is dissolved.
.SK 2
In blender or food processor, process peanut butter, milk, sugar and eggs.
While processing gradually add gelatine mixture until blended.
.SK 3
Pour into crust; chill until almost set.
.SK 4
In small saucepan, bring cream to boiling point. Remove from heat; stir
in chocolate chips until melted. Let stand 3 minutes.
.SK 5
Slowly pour over pie and spread to edges; chill until firm.
.SK 6
Garnish with white or dark chocolate curls.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins. + chilling time.
.I Precision:
measure ingredients.
.WR
Bob D'Ambra
[e-mail]


.RH REC.FOOD.RECIPES-#145 APPLE-BAVARIAN Col "19 Jun 91" 1991
.RZ "BAVARIAN APPLE TORTE"
.KY GERMAN
This is one of the most delicious apple cakes I have ever had and I am not one
for Apple deserts. This recipe was given to me by my friend Rich.
.SH "CRUST:"
.IH
.IG "1/3 cup" "sugar" "70 g"
.IG "1/3 cup" "butter" "75 g"
.IG "\(14 tsp" "vanilla"
.IG "1/8 tsp" "salt"
.IG "1 cup" "sifted flour" "125 g"
.PH
.SK 1
Cream together sugar, butter, vanilla and salt.
.SK 2
Add flour and blend together. User your fingers to spread it over the
bottom and partially up the sides of a spring-form pan. Set aside.
.SH "FILLING:"
.IH
.IG "4-5" "apples"
(I like green apples)
.IG "8 oz pkg" "cream cheese" "225 g pkg"
.IG "\(14 cup" "sugar" "50 g"
.IG "\(14 tsp" "vanilla"
.IG "1/8 tsp" "salt"
.IG "1" "egg"
.IG "\(12 tsp" "lemon peel"
.PH
.SK 3
Peel and core apples. Cut into slices, place in shallow pan, and cover
with foil. Bake in .TE 400 200 oven for 15-20 minutes. Let cool.
.SK 4
Cream together the cream cheese, sugar, vanilla and salt.
.SK 5
Add egg and lemon peel to cream cheese mixture, beat until smooth.
.SK 6
Pour mixture into crust, spreading out toward the edges. Arrange apple
slices in layers on top.
.SH "TOPPING:"
.IH
.IG "1/3 cup" "sugar" "70 g"
.IG "\(12 tsp" "cinnamon"
.IG "\(14-\(12 cup" "sliced almonds" "50 g"
.PH
.SK 7
Mix Sugar, cinnamon and almonds together and sprinkle over the apple
slices.
.SK 8
Bake at
.TE 400 200
for 40-45 minutes, or until the crust and apples are cooked.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#145 CHOC-CHIP-5 Cl "19 Jun 91" 1991
.RZ "CHOCOLATE CHIPS WITH REESE'S PEANUT BUTTER CUPS"
This recipe is quite easy and a real treat.
.IH
.IG "1 pkg" "Pillsbury Chocolate Chip Cookie Dough"
(in cheese/sliced meat section of grocery store)
.IG "1 pkg" "Reeses Peanut Butter Cups"
(small size)
.PH
.SK 1
Lightly spray a muffin tin w/Pam.
.SK 2
Cut dough into 24 pieces and put one piece in each slot. Mush them down
slightly with your fingers
.SK 3
Bake at
.TE 350 180
for 7 minutes only.
.SK 4
Take out and insert a peanut butter cup in the middle of each cup.
.SK 5
Bake for another 7 minutes.
.SK 6
Let rest in the tin until they firm up before removing.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 mins.
.I Precision:
measure ingredients.
.WR
Brenda Ramsey
[e-mail]


.RH REC.FOOD.RECIPES-#145 TUNA-PASTA M "24 Jun 91" 1991
.RZ "TUNA AND ANCHOVY PASTA"
.KY FISH
This is a very rich, but extremely easy to prepare pasta dish. The idea of
using tuna and anchovies together came from some other recipe (I forget
where), but the additions and modifications are all home-grown. The mixture of
salty fish, together with the smoothness of the mayonnaise and the taste of
the pesto, creates an interesting mix of flavours. This has rapidly evolved
from an experiment to one of our favourite pasta dishes.
.IH
.IG "1 small can" "tuna"
(I use steaks in brine, to cut down on the oil)
.IG "1 tin" "anchovies,"
chopped
.IG "" "garlic, tarragon, etc."
- anything you fancy adding - optional
.IG "1-2 oz" "butter" "25-50 g"
.IG "enough" "small pasta"
(fusilli, shells, bows, something like that. I'm a pig, so I use
.AB "4 oz" "100 g"
per person)
.IG "" "pesto"
(red [tomato] pesto is best, if you can find it)
.IG "" "mayonnaise"
(Hellmans or similar)
.IG "" "salt and pepper"
(well, maybe not salt - depends on your anchovies!)
.PH
.SK 1
Put a large pan of water on for the pasta. When it has come to the boil,
start the pasta cooking.
.SK 2
Melt the butter in a small pan, and when melted add the tuna, anchovies,
and garlic and tarragon if you are using them. Mash together with a fork,
and let them cook gently, stirring occasionally, until the butter has been
absorbed. Don't let it fry!
.SK 3
When the pasta is cooked to your taste,    drain well, and stir in a little
oil or butter to keep it moist.
.SK 4
Serve the pasta in a large bowl, with the fish mixture, pesto and
mayonnaise in smaller bowls. Let everyone dig in!
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins.
.I Precision:
measure ingredients.
.WR
Julian Templeman
ukc!dircon!uad1031