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Text File | 1991-11-25 | 9.1 KB | 341 lines

Rec.Food.Recipes Digest #150
Mon 01 Jul 1991

M:    Sausage Gravy (Margaret Woo)
Dol:  Sourdough Pancakes (Bill Turner)
Col:  Glorified Carrot Cake (Lou Ann Smith)
Dl:   Home Made Frozen Yogurt (Bill Mayne)
Ml:   Gnocchi (Monica Ramirez)
M:    Sesame Chicken (Steven Berson)
Col:  Carrot Cake (Tony Fitzgerald)

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.RH REC.FOOD.RECIPES-#150 SAUSAGE-GRAVY1 M "26 Jun 91" 1991
.RZ "SAUSAGE GRAVY"
.KY PORK
.IH
.IG "1 lb" "pork sausage" "450 gm"
(hot kind is great!)
.IG "4 cups" "milk" "900 ml"
(warm is better, cold is okay)
.IG "6 heaped Tbls" "all purpose flour"
.IG "" "salt & pepper"
to taste
.PH
.SK 1
Fry pork sausage until crumbly and browned. If desired, drain off all
but
.AB "3 Tbls" "50 ml"
of fat. Add flour, cook a little, and slowly mix in milk, making sure all
of the flour has "dissolved" into the milk.
.SK 2
Slowly heat to boiling, stirring constantly. Add salt and pepper to taste.
.SK 3
Boil and stir until thickened. Serve hot over biscuits.
.NX
The flour sometimes doesn't thicken the gravy enough. If you find that the
gravy isn't as thick as you desire, add a mixture of cornstarch and water to
the gravy to thicken.
.PP
This is true country sausage gravy. I learned how to make the stuff in good
ole' Kentucky.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
approximate measurements.
.WR
Margaret Woo
[e-mail]


.RH REC.FOOD.RECIPES-#150 PANCAKES-3 Dol "24 Jun 91" 1991
.RZ "SOURDOUGH PANCAKES"
From "The Complete Sourdough Cookbook" by Don & Myrtle Holm, Caxton Press.
.IH
.IG "1 cup" "flour" "125 g"
.IG "1 cup" "sourdough starter"
.IG "1" "egg"
.IG "2 Tbls" "oil" "30 ml"
.IG "\(14 cup" "instant or evaporated milk" "55 ml"
.IG "1 tsp" "salt"
.IG "1 tsp" "baking soda"
.IG "2 Tbls" "sugar"
.PH
.SK 1
Mix together the flour, sourdough, egg, oil and milk. Then add the salt,
soda and sugar
.SK 2
Let sit for a few minutes to get bubbly. Use as any other pancake
batter.
.NX
I usually find I need to add a bit of liquid (water or milk) to the batter,
as my starter is usually quite thick.
.SH "Sourdough Starter"
Since it's so easy, I'm also gonna drop in the sourdough starter recipe:
.IH
.IG "1 cup" "flour" "125 g"
.IG "1 cup" "warm water" "225 ml"
.PH
.SK 1
Let sit uncovered or loosly covered (picks up "wild" yeast spores from the
air) in a warm area until bubbly (about 3-5 days). You may also want to
add a bit of yeast to the mixture to get it going, especially if you don't
do much bread baking.
.SK 2
Replenish amount used by equal amounts of flour and water.
.SH RATING
.I Difficulty:
moderate.
.I Time:
15 mins. (not including time to make sourdough starter).
.I Precision:
measure ingredients.
.WR
Bill Turner
[e-mail]


.RH REC.FOOD.RECIPES-#150 CARROTCAKE-3 Col "25 Jun 91" 1991
.RZ "GLORIFIED CARROT CAKE"
Submitted to a newspaper by Mrs. Jim Pontiero, Kimball, South Dakota.
.IH
.IG "1 lb" "carrots," "450 g"
trimmed and peeled
.IG "1 \(12 cups" "salad oil" "1/3 l"
.IG "1 \(34 cups" "sugar" "350 g"
.IG "4" "eggs"
.IG "2 cups" "flour" "250 g"
.IG "2 tsp" "baking powder"
.IG "2 tsp" "baking soda"
.IG "2 tsp" "cinnamon"
.IG "1 tsp" "salt"
.IG "\(12 cup" "chopped pecans" "70 g"
.IG "" "Pineapple Cream Cheese Frosting"
.PH
.SK 1
Grease and flour 3
.AB "8 inch" "20 cm"
layer cake pans.
.SK 2
Grate carrots finely.
.SK 3
Mix oil and sugar in large bowl. Beat in eggs, one at a time. Sift
together dry ingredients and add to egg mixture, blending well. Stir
in grated carrots and add pecans.
.SK 4
Turn into prepared cake pans. Bake in preheated
.TE 350 180
degree oven for 30 minutes or until cake is done.
.SK 5
Cool in pans for 10 minutes. Remove cake layers and cool thoroughly
before frosting.
.SK 6
Cut each layer in half, crosswise. Spread frosting between layers and on
top of cake. Garnish with pecan halves, if desired.
.SH "Pineapple Cream Cheese Frosting:"
.IH
.IG "8 oz pkg" "cream cheese," "225 g"
softened
.IG "\(12 cup" "butter," "100 g"
softened
.IG "1 lb" "confectioner's sugar" "450 g"
.IG "8 oz can" "crushed pineapple," "225 g"
well drained
.IG "1 tsp" "vanilla"
.PH
.SK 1
Beat cream cheese with butter until smooth.
.SK 2
Add confectioner's sugar a little at a time, beating until very smooth
and fluffy.
.SK 3
Blend in vanilla and drained pineapple.
.SK 4
Chill about 30 minutes, until of spreading consistency.
.NX
This cake freezes well either frosted or unfrosted.
.SH RATING
.I Difficulty:
moderate.
.I Time:
50 mins. + cooling time.
.I Precision:
measure ingredients.
.WR
Lou Ann Smith
[e-mail]


.RH REC.FOOD.RECIPES-#150 FROZEN-YOGURT Dl "26 Jun 91" 1991
.RZ "HOME MAKE FROZEN YOGURT"
.KY NO-BAKE
.IH
.IG "1 cup" "plain yogurt" "225 ml"
.IG "1 cup" "whipping cream" "225 ml"
(hence FAT ALERT)
.IG "2/3 cup" "sugar" "140 g"
.IG "1" "lemon"
(juice and grated peel)
.PH
.SK 1
Mix the whipping cream and sugar with an electric mixer at high speed
until the cream is thick. Stir in the other ingredients.
.SK 2
Place in a freezer, stirring about every 45 minutes until frozen.
.NX
In a metal mixing bowl in my freezer it took about 3 hours to reach the
consistency of soft ice cream, at which point stirring isn't necessary any
more, maybe 5 or 6 hours to be fully frozen.
.PP
I've also made this with 2 limes instead of one lemon. It tasted like a key
lime pie, but cold and with the mouth feel of frozen yogurt. If you don't like
very sour things try one lime.
.SH RATING
.I Difficulty:
easy.
.I Time:
5-6 hours.
.I Precision:
approximate measurements.
.WR
Bill Mayne
[e-mail]


.RH REC.FOOD.RECIPES-#150 GNOCCHI-2 Ml "26 Jun 91" 1991
.RZ "GNOCCHI"
.KY ITALIAN
This is an informal recipe for the Gnocchi. I have never made them so I don't
know the quantities of ingredients.
.IH
.IG "" "potatoes"
.IG "" "butter"
.IG "" "egg"
.IG "" "flour"
.PH
.SK 1
Boil the potatoes until soft.
.SK 2
Mash them. Add butter, egg. Add flour until it becomes like a dough.
.SK 3
Then make like a string with the dough and cut it in little balls. Boil
them until they float.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
approximate measurements.
.WR
Monica V. Ramirez
[e-mail]


.RH REC.FOOD.RECIPES-#150 CHICKEN-SESAME M "26 Jun 91" 1991
.RZ "SESAME CHICKEN"
.KY CHICKEN
This recipe is good and easy to prepare. I usually use hoison sauce for the
fruit jelly.
.IH
.IG "\(14 tsp" "garlic powder"
.IG "\(12 tsp" "ginger"
.IG "1-2 tsp" "Soy sauce"
.IG "1" "chicken breast"
(cut-up)
.IG "1 tsp" "sesame oil"
.IG "1 Tbls" "sesame seeds"
.IG "1 Tbls" "fruit jelly"
(your choice - try plum)
.IG "1 tsp" "sugar"
.IG "~1 tsp" "cornstarch"
.IG "~2 Tbls" "water" "30 ml"
(or chicken stock)
.IG "5-10 drops" "Tobasco sauce"
.PH
.SK 1
Stir fry the chicken.
.SK 2
Add all remaining ingredients EXCEPT the cornstarch to the chicken.
(Watch out it cooks fast).
.SK 3
Thicken and coat the chicken with the thicking mixture.
.SK 4
Add the cornstarch and cook until bubbly. (Again, it cooks fast). Serve.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Steven Berson
[e-mail]


.RH REC.FOOD.RECIPES-#150 CARROTCAKE-4 Col "26 Jun 91" 1991
.RZ "CARROT CAKE"
.KY MICROWAVE
This microwave recipe for carrot cake is from the "Let's Break Bread Together"
cookbook, published by The United Churches in Canada and is credited to The
Little Current United Church of Little Current, Ontario.
.IH
.IG "11 oz" "white sugar" "325 ml"
.IG "1 cup" "oil" "250 ml"
.IG "5 ml" "vanilla"
.IG "3" "eggs"
.IG "6 oz" "all purpose flour" "300 ml"
.IG "1 \(12 oz" "whole wheat flour" "75 ml"
.IG "2 ml" "salt"
.IG "7 ml" "baking soda"
.IG "15 ml" "cinnamon"
.IG "4 oz" "coarsely chopped nuts" "175 ml"
.IG "625 ml" "grated carrots"
.PH
.SK 1
In a large bowl, blend sugar, oil and vanilla. Add eggs and beat well.
.SK 2
In small bowl mix flours, salt, soda, cinnamon and cloves. Stir in nuts.
.SK 3
Stir dry ingredients into wet. Fold in carrots. Turn into
.AB "7 pint" "3 liter"
microwaveable bundt pan.
.SK 4
Microwave 10 minutes, rotating dish \(14 turn every 4 minutes. (Note: exact
cooking time will depend on power of oven. I find more like 11 minutes is
required. Top may appear slightly raw but will continue to cook as heat
works its way out from the inside of the cake).
.SK 5
Let stand 10 minutes on heat proof surface.
.SK 6
Loosen sides and centre. Invert on serving plate and cool.
.SK 7
Frost or ice with Cinnamon Cream Cheese frosting (icing).
.SH "Cinnamon Cream Cheese Frosting"
.IH
.IG "4 \(12 oz" "cream cheese" "125 gm"
.IG "3 Tbls" "softened butter" "45 ml"
.IG "1 cup" "powdered fruit sugar or icing sugar" "250 ml"
.IG "2 ml" "cinnamon"
.PH
.SK 1
In small bowl, cream butter and cheese.
.SK 2
Blend in sugar and cinnamon until light and fluffy.
.SK 3
Spread over carrot cake.
.SH RATING
.I Difficulty:
moderate.
.I Time:
40 mins.
.I Precision:
measure ingredients.
.WR
J. Anthony Fitzgerald
[e-mail]