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Text File | 1991-11-25 | 10.9 KB | 337 lines

Rec.Food.Recipes Digest #155
Mon 15 Jul 1991

M:     Moules au Cidre de Normandie (Julian Templeman)
Cl:    Dirt Cake (Kathy Carmichael)
SP:    Cold Cucumber Soup (Heather Grant Florence)
M:     Chilled Chicken with Dill Sauce (Carole A. Resnick)
M:     Orange Chicken (Carole A. Resnick)
M:     Grilled Lime Chicken (Carole A. Resnick)

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.RH REC.FOOD.RECIPES-#155 MUSSELS M "12 Jul 91" 1991
.RZ "MOULES AU CIDRE DE NORMANDIE"
.KY FISH
This is one of the finest ways to eat mussels I know, and when served with
good French bread, is quite a treat. The recipe is from the BBC TV series
\fIAt Home with the Roux Brothers\fR
.IH "Serves 6"
.IG "4.5 lb" "prepared mussels" "2 kg"
.IG "5 oz" "butter" "150 g"
.IG "4" "shallots,"
finely chopped
.IG "12 fl oz" "medium-dry cider" "350 ml"
.IG "sprig" "thyme"
.IG "2" "bay leaves"
.IG "6 fl oz" "double cream" "175 ml"
.IG "" "salt and freshly ground white pepper"
.IG "" "chopped fresh chives,"
to garnish
.PH
.SK 1
First, prepare the mussels. If you know how to do this, skip the next
paragraph.
.SK 2
Put the mussels into a large bowl of cold water, and clean well by scrubbing
with a stiff brush, or scraping with a knife. Pull out or cut off the stringy
\fIbeard\fR, and then rinse again. Discard any mussels which have remained
open during this process.
.SK 3
Melt
.AB "1 oz" "25 g"
of the butter in a large pan, and stir in the shallots. Cook these for 2-3
minutes over a low heat, until they are soft but not coloured. Turn up the
heat, and add
.AB "10 fl oz" "300 ml"
of the cider; then add the thyme and bay leaves, and boil to reduce the volume
by one-third. Pour in the cream, and then add the mussels. Cover with a
well-fitting lid, and cook over a medium-high heat for 3-5 minutes,
occasionally \fIjumping\fR the pan to ensure that all the mussels cook evenly.
.SK 4
Place a colander over a clean saucepan, and drain the mussels into it. Pick
over the mussels, discarding any which aren't open. Return the sauce to the
heat, and boil until it is reduced to a syrupy consistency. Then add the
remaining cider, and whisk in the rest of the butter, about 1 tsp at a time.
Don't let it boil, or it will curdle. Taste, and season with salt and white
pepper.
.SK 5
To serve, pour the sauce over the mussels, garnish with chives, and serve
immediately.
.NX
The amount of mussels in this recipe allows about 20 per person. For a family
meal, pile the mussels into a large bowl, and let everyone help themselves,
while for a more formal occasion, remove the half shells and arrange them on
plates.
.PP
Find a way to keep the mussels warm while you are making the sauce, because
they get cold quickly.
.SH RATING
.I Difficulty:
moderate.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Julian Templeman
...ukc!dircon!uad1031


.RH REC.FOOD.RECIPES-#155 DIRT-CAKE-1 Cl "8 Jul 91" 1991
.RZ "DIRT CAKE"
.KY PARTY NO-BAKE
.IH "Serves 10-12"
.IG "1 medium-size" "flower pot"
(about
.AB "8 inches" "20 cm"
in diameter works well, or use two small pots about
.AB "6 inches" "15 cm"
in diameter).
.IG "1" "garden trowel"
.IG "3 large" "gummy or plastic worms"
(optional [optional? no way!]).
.IG "" "plastic flowers"
.IG "16 oz" "bag Oreo cookies" "450 g"
.IG "\(12 cup" "butter or margarine," "100 g"
softened.
.IG "8 oz pkg" "cream cheese," "225 g pkg"
softened.
.IG "1 cup" "confectioners' sugar" "125 g"
.IG "1 tsp" "vanilla"
.IG "8 servings" "instant chocolate-fudge flavor pudding"
(a penciled-in note on the recipe claims vanilla is better)
.IG "3 cups" "milk" "2/3 l"
.IG "12 oz tub" "whipped topping," "350 g tub"
thawed.
.PH
.SK 1
Crush cookies until they resemble potting soil, set aside.
.SK 2
Cream butter, cream cheese, sugar and vanilla until smooth and fluffy. Set
aside.
.SK 3
Combine pudding mix and milk until well blended, then fold in the whipped
topping. Gently fold cream cheese and pudding mixtures together.
.SK 4
To put the cake together, layer 1/3 of the cookie crumbs followed by \(12 the
pudding mixture, 1/3 of the crumbs, the rest of the pudding mixture and
topping with the remaining cookie crumbs.
.SK 5
Refrigerate 10-12 hours. About \(12 hour before serving, remove from
refrigerator and decorate with flowers. Serve by digging out portions with
the trowel. (If you have to ask about the worms, you should probably try some
other recipe).
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins. + 10-12 hours refrigerating.
.I Precision:
measure ingredients.
.WR
Kathy Carmichael
uunet!tantalum!kathy


.RH REC.FOOD.RECIPES-#155 CUCUMBERSOUP-2 SP "7 Jul 91" 1991
.RZ "CUCUMBER SOUP"
.KY CHICKEN
.IH
.IG "3 ~8 in long" "cukes" "3 ~20 cm long"
.AB "(1 \(12 lbs)" "2/3 kg"
.IG "\(12 cup" "minced shallots, scallions, and/or onions"
.IG "3 Tbls" "butter" "35 g"
.IG "6 cups" "light chicken broth" "1 1/3 l"
.IG "1 \(12 tsp" "wine vinegar"
.IG "\(34 tsp" "dried dill or tarragon"
.IG "4 Tbls" "quick-cooking farina"
(cream of wheat) breakfast cereal
.IG "1 cup" "sour cream" "225 ml"
.IG "2 Tbls" "minced dill, tarragon or parsely"
.PH
.SK 1
Peel cukes, make and reserve about 20 thin slices and cut the balance in
.AB "\(12 inch" "1 cm"
chunks.
.SK 2
Cook onions in butter until tender, not brown. Add cuke chunks, broth,
vinegar and herbs, bring to boil, then stir in farina. Simmer partially
covered 20-25 min. Then puree in blender or food mill and thin out with more
liquid if necessary; season with salt and pepper.
.SK 3
Serve hot or cold or room temp, by decorating bowls with reserved cuke slice,
optional sour cream and herbs; I always skip cream and use extra herbs and
black pepper.
.NX
Julia Child recommends the same recipe for zucchini; the only differences:
don't peel them (just cut off ends) and use only herbs to decorate.
.PP
The soups freeze well.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Heather Grant Florence
[e-mail]


.RH REC.FOOD.RECIPES-#155 CHICKEN-DILL M "8 Jul 91" 1991
.RZ "CHILLED CHICKEN WITH DILL SAUCE" "Low calorie barbecued chicken"
.KY CHICKEN BARBECUE LOW-CAL
.IH "8 servings (160 cal. each)"
.IG "8 x 4 oz" "boneless chicken breast halves" "8 x 100 g"
.IG "2 Tbls" "water" "30 ml"
.IG "1 Tbls" "white wine vinegar" "15 ml"
.IG "\(12 cup" "Italian salad dressing" "125 ml"
(diet)
.IG "1 Tbls" "lime juice" "15 ml"
.IG "1 clove" "garlic,"
crushed
.IG "8" "lime wedges"
.SH "Dill Sauce:"
.IG "\(12 cup" "plain low-fat yogurt" "125 ml"
.IG "1 \(12 tsp" "lime juice"
.IG "\(12 tsp" "dried whole dillweed"
.IG "\(14 cup" "low-fat cottage cheese" "60 ml"
.IG "1 \(12 tsp" "green onion,"
chopped
.IG "1/8 tsp" "white pepper"
.PH
.SK 1
Skin and trim excess fat from chicken. Place each piece between 2 sheets of
waxed paper; flatten to
.AB "\(14 inch" "\(12 cm"
thickness, using a meat mallet or rolling pin. Place chicken in
.AB "13x9x2 inch" "33x23x5 cm"
baking dish.
.SK 2
Combine water, vinegar, salad dressing, garlic and lime juice in a small bowl;
pour over chicken. Cover and refrigerate 2 hours. Remove chicken from
marinade, discarding marinade.
.SK 3
Coat a grill with cooking spray. Grill chicken
.AB "6 inches" "15 cm"
over med coals 8 minutes, turning once. Arrange chicken on a serving platter;
garnish with lime wedges. Serve either warm or chilled with
.AB "1 \(12 Tbls" "25 ml"
dill sauce per serving.
.SH "DILL SAUCE:"
(Makes
.AB "1 cup" "225 ml" ).
.SK 1
Combine all ingredients in blender; process till smooth.
.SK 2
Cover and chill thoroughly.
.SH RATING
.I Difficulty:
easy.
.I Time:
10 mins. + 2 hours marinating.
.I Precision:
measure ingredients.
.I Per Serving:
27.5 g fat, 160 calories, 3.3 g carbohydrates, 72 g cholesterol, 236 mg
sodium, 264 mg potassium.
.WR
Carole A. Resnick
[e-mail]


.RH REC.FOOD.RECIPES-#155 CHICKEN-ORANG2 M "8 Jul 91" 1991
.RZ "ORANGE CHICKEN"
.KY CHICKEN MICROWAVE
.IH "2 servings"
.IG "1 ea" "whole large chicken breast"
.IG "\(14 tsp" "orange peel,"
finely shredded
.IG "\(12 cup" "orange juice" "125 ml"
.IG "2 Tbls" "broken walnut meats"
.IG "\(12 cup" "cooked rice" "125 ml"
.IG "dash" "ground cinnamon"
.IG "1 \(12 tsp" "cornstarch"
.IG "2" "cucumber roses"
(optional)
.PH
.SK 1
Chicken breast should be skinned and boned. Halve chicken breast lengthwise.
Place one portion, boned side up, between two pieces of clear plastic wrap.
Working from the center to the edges, pound lightly with a meat mallet,
forming a rectangle about
.AB "1/8 inch" "1/3 cm"
thick. Remove plastic wrap. Sprinkle chicken with salt to taste. Repeat with
the remaining portion of chicken.
.SK 2
In a small bowl stir together cooked rice, shredded orange peel, and ground
cinnamon.
.SK 3
Spoon half of the rice orange peel mixture on top of 1 chicken breast portion,
spreading it to within
.AB "\(14 inch" "\(12 cm"
of the edges. Fold in sides and roll up jelly-roll style, starting with one
end. Repeat with the remaining rice-orange peel mixture and chicken portion.
.SK 4
Place chicken rolls, seam side down, in a shallow baking dish. Cover with
vented clear plastic wrap. Micro-cook the chicken rolls, covered, on 50%
power for 7-8 minutes or till chicken is tender, rotating dish a half-turn
after 4 minutes. Transfer chicken rolls to a serving platter.
.SH Orange Sauce:"
.SK 5
In a
.AB "1 cup" "250 ml"
measure stir together orange juice and cornstarch.
.SK 6
Micro-cook, uncovered, on 100% power for 1 \(12 - 2 minutes or till mixture is
thickened and bubbly, stirring every 20 seconds.
.SK 7
Stir in broken walnut meats.
.SK 8
Spoon the orange sauce over the chicken rolls on the serving platter. Garnish
with cucumber roses, if desired.
.SH RATING
.I Difficulty:
easy.
.I Time:
25 mins.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
[e-mail]


.RH REC.FOOD.RECIPES-#155 CHICKEN-LIME2 M "8 Jul 91" 1991
.RZ "GRILLED LIME CHICKEN"
.KY CHICKEN BARBECUE LOW-CAL
.IH "6 servings"
.IG "\(14 cup" "chopped fresh parsley"
.IG "\(12 tsp" "grated lime rind"
.IG "1 cup" "dry white wine (or Chablis)" "225 ml"
.IG "\(12 tsp" "freshly ground pepper"
.IG "2 Tbls" "lime juice" "30 ml"
.IG "6" "chicken breast halves"
.PH
.SK 1
Combine all ingredients except chicken in a shallow baking dish. Add chicken,
turning to coat. Cover and marinate in refrigerator for 1 day.
.SK 2
Remove chicken from marinade, reserving marinade. Coat grill rack with Pam,
place rack on grill over med-hot coals. Place chicken on rack, and cook 5
minutes on each side or until done, basting with reserved marinade.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins. + 1 day marinating.
.I Precision:
measure ingredients.
.I Per Serving:
146 calories, 25.8 g protein, 2.9 g fat, 2.4 g carbohydrates 70 g cholesterol,
1.2 mg iron, 64 mg sodium, 21 mg calcium.
.WR
Carole A. Resnick
[e-mail]