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Rec.Food.Recipes Digest #160
Sat 27 Jul 1991

MVo:   Bean Burgers (Jade Walker)
OV:    Tom's Spicy Lentil Thang (Thomas B Boutell)
SLo:   Grandma's Salad Dressing (Barbara Hlavin)
M:     Meatloaf (Michael Edelman)
SV:    Ligonberry Sauce (was re: spaetzel) (Mark Bradley)
M:     Sabzi Koofteh (Lynn Majidimehr)
M:     General Tso's Chicken (jhl2f)
Dol:   White Chocolate Mousse (Carole A. Resnick)
Dol:   White Chocolate Mousse (Jan Moore)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#160 BEAN-BURGERS MVo "17 Jul 91" 1991
.RZ "BEAN BURGERS"
Every once in a while there's a request for something vegetarian you can cook
on a grill. While I have never made this, I have eaten it plenty of times.
.PP
From \fIThe Irregardless Cooks\fR by Arthur Gordon.
.IH
.IG "1 cup" "soybeans" "200 g"
.IG "\(12 cup" "black turtle beans" "100 g"
.IG "\(12 cup" "black-eyed peas" "100 g"
.IG "\(12 cup" "cooked brown rice" "100 g"
.IG "\(14 cup" "salted black beans" "50 g"
.IG "3" "eggs,"
beaten
.IG "1 cup" "flour" "125 g"
.IG "\(14 cup" "onion,"
minced
.IG "\(14 cup" "tahini"
.IG "2 Tbls" "mustard"
.IG "2 Tbls" "tamari"
.IG "2 Tbls" "parsley"
.IG "1 tsp" "thyme"
.IG "1 tsp" "cumin"
.IG "1/8 tsp" "cayenne pepper"
.IG "2 cloves" "garlic,"
crushed
.IG "" "salt and pepper"
.IG "" "oil"
.PH
.SK 1
Cook the soybeans, black beans, and black-eyed peas until done. This will take
about 3 hours of boiling or 1 hour if soaked overnight. Drain. Let cool.
.SK 2
Mash up the cooked beans and add the rice, salted black beans, eggs, onion,
tahini, mustard, tamari, and all the spices. Mix thoroughly, then mix in the
flour. Adjust the seasoning. (This mixture may be stored several days in the
refrigerator. It also may be frozen).
.SK 3
To cook the beanburger, heat about
.AB "2 Tbls" "30 ml"
oil in a pan. Place about 1/3 cup of the bean mix in the oil and flatten with
a spatula. (\fBHm.\fR Doesn't sound like you can make patties from it.
Perhaps you'd better put some foil on the grill). Cook on both sides until
well browned. A little tamari dropped on the burger while it is cooking adds
to the flavor.
.SK 4
Serve in pita bread. Garnish with your choice of tomato slices, onions,
lettuce, mustard, mayonnaise, or ketchup. (I opt for OVO-LACTO and ask for
cheese melted on top).
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Jade Walker
[e-mail]


.RH REC.FOOD.RECIPES-#160 LENTILS-SPICY OV "17 Jul 91" 1991
.RZ "TOM'S SPICY LENTIL THANG"
.IH
.IG "2 cup" "pre-soaked lentils" "200 g"
(soak overnight)
.IG "1" "potato"
.IG "1" "onion"
.IG "" "oregano"
.IG "" "basil,"
etc (generic "italian seasoning" works nicely here)
.IG "" "ketchup"
.IG "" "Texas Pete's Red Hot Sauce"
(or any other hot chili/Tabasco sauce)
.IG "" "Canola oil"
(or other light frying oil)
.PH
.SK 1
Chop up the onions and potatoes. Mix these in with the presoaked lentils.
Heat up a frying pan on high heat, with about
.AB "\(14 inch" "\(12 cm"
of oil. When up to temperature, pour in the mixture. Allow to fry until
thoroughly browned.
.SK 2
About a minute into the frying, add oregano (lots), italian seasoning (again
lots), ketchup
.AB "(1/8-\(14 cup)" "25-55 ml)"
and hot sauce (a few good glugs - vegan food, in order to be tasty, tends to
require you not be afraid of your spices!)
.NX
This is really really good stuff. A small warning, however: if you anticipate
being frustrated that evening don't make it; oregano is a serious aphrodisiac.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Thomas B Boutell
[e-mail]


.RH REC.FOOD.RECIPES-#160 SALAD-GRANDMAS SLo "17 Jul 91" 1991
.RZ "GRANDMA'S SALAD DRESSING"
This is the recipe my grandmother and mother used for both potato salad and
Waldorf salad (the first mixed with mayonnaise, the second with whipped
cream). Your kitchen will smell like vinegar for hours, but it's a wonderful
tangy dressing with just the right \fIbite\fR.
.IH
.IG "3" "eggs"
beaten until light
.IG "2 Tbls" "sugar"
.IG "\(12 tsp" "mustard"
.IG "1 tsp" "salt"
.IG "\(12 cup" "vinegar" "110 ml"
(apple cider)
.PH
.SH 1
Heat the vinegar and the rest of the ingredients. Cook in double boiler,
stirring often, until of right thickness. (\fIRight thickness\fR is about the
consistency of mayonnaise).
.SH RATING
.I Difficulty:
very easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Barbara Hlavin
[e-mail]


.RH REC.FOOD.RECIPES-#160 MEATLOAF-4 M "18 Jul 91" 1991
.RZ "MEATLOAF"
.KY MEAT
.IH
.IG "1 lb" "ground meat" "450 g"
(beef, veal, pork, chicken...a mixture is good)
.IG "1" "onion,"
chopped fine
.IG "1 cup" "breadcrumbs" "100 g"
.IG "\(14 cup" "ketchup" "55 ml"
.IG "3" "eggs"
.IG "~1 tsp" "fresh ground pepper"
.IG "" "other spices that you like"
.PH
.SK 1
Hard boil 2 of the eggs.
.SK 2
Mix the remaining ingredients together. Put half the mixture in a loaf pan.
Arrange the remaining eggs in line on top of the mixture. Add the remaining
mixture, being care to cover the eggs completely without crushing them. (You
did remember to shell them, right?)
.SK 3
Bake at, oh,
.TE 350 180
for 45 minutes. Cool, slice and serve.
.NX
You wouldn't believe how many people can't figure out how you got the eggs to
cook in the proper shape in the meatloaf!
.SH RATING
.I Difficulty:
very easy.
.I Time:
1 hour + cooling time.
.I Precision:
measure ingredients.
.WR
Michael Edelman
[e-mail]


.RH REC.FOOD.RECIPES-#160 LIGONBERRY-SAU SV "18 Jul 91" 1991
.RZ "LIGONBERRY SAUCE" "Wild cranberry sauce for weinerschnitzel"
Here in the states, they can be purchased pre-packaged in the better stocked
grocery stores. They simply require some boiling water and a bit of time to
reconstitute. I've found that one must follow the directions very closely, as
overcooking leaves one with a terribly mushy consistency. At altitude, this
is easy to mess up. They are about $5/box. 1 box yields 4-5 goodly sized
portions. I think they are made by Betty Crocker or the like.
.PP
My favorite meal including spaetzel is a weinerschnitzel with lignonberry
sauce (wild cranberry) and fresh steamed green beans.
.IH "The 'In-A-Hurry Version"
.IG "" "canned cranberries"
.IG "1 tsp" "orange juice concentrate"
.IG "\(14 tsp" "lemon zest"
.IG "\(14 cup" "water" "55 ml"
.IG "\(12 cup" "champagne" "110 ml"
.PH
.SK 1
Put the cranberries in a saucepan and the orange juice concentrate, lemon zest
and water. Simmer to thicken or original consistency.
.SK 2
Add champagne and reduce to desired consistency.
.SK 3
Serve drizzled over the weinerschnitzel.
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 mins.
.I Precision:
measure ingredients.
.WR
Mark Bradley
[e-mail]


.RH REC.FOOD.RECIPES-#160 SABZI-KOOFTEH M "19 Jul 91" 1991
.RZ "SABZI KOOFTEH" "Persian meatballs"
.KY BEEF LAMB PERSIAN
Following is (I beleive) the Persian version of the dish (also called Kafta).
The recipe came from my husband's mother.
.IH
.IG "1 lb" "ground meat"
(beef or lamb)
.IG "2 med." "onions"
.IG "large handful" "fresh mint"
.IG "large handful" "fresh watercress"
.IG "1 tsp" "salt"
.IG "\(14-\(12 tsp" "turmeric"
.IG "~\(12 tsp" "turmeric"
.IG "1" "egg"
.IG "~3 Tbls" "butter" "~35 g"
.IG "3 Tbls" "tomato paste"
.IG "\(12-\(34 cup" "split peas" "100-150 g"
.IG "\(12-\(34 cup" "rice" "100-150 g"
.PH
.SK 1
Cook equal amounts of rice and split peas in pan - with not too much water for
5-10 min.
.SH 2
Chop 1 onion with mint and watercress. Add about \(12 tsp salt and \(14-\(12 tsp
turmeric to rice, then add onions and mix with meat. Add 1 egg. Mix well.
.SK 3
Coarsely chop second onion and put in pan with a little oil and butter, saute,
then add about \(12 tsp turmeric, tomato paste, \(12 tsp salt, and water (about
\(12 saucepan). Bring to a boil.
.SK 4
Make palm-sized meatballs and place in boiling mixture. Cook for about \(12
hour.
.SK 5
Serve in bowls with broth. Yogurt and pickles on the side.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
Lynn Majidimehr
[e-mail]


.RH REC.FOOD.RECIPES-#160 CHICKEN-TSO M "19 Jul 91" 1991
.RZ "GENERAL TSO'S CHICKEN" "Two recipes for this oriental dish"
.KY CHICKEN CHINESE
The following recipes for General Tso's Chicken were posted to the net some
time ago. Unfortunately, I do not now the original posters of the recipes.
.PP
[I think both appeared previously in rec.food.recipes -aem]
.SH "Version 1:"
From \fISiam Oriental Restaraunt\fR as prepared by Chef Paul Kaewprasart.
Voted one of the top 10 dishes in Columbus by Columbus Monthly Magazine.
.PP
(Source: From \fIA Taste Of Columbus\fR Volume III - Favorite recipes from
leading Central Ohio Restaraunts).
.IH "Serves 6-8"
.IG "3 lb" "dark deboned chicken meat" "1 1/3 kg"
cut into large chunks
.IG "\(14 cup" "soy sauce" "55 ml"
.IG "1 tsp" "white pepper"
.IG "1" "egg"
.IG "1 cup" "cornstarch"
.IG "1 cup" "salad oil" "225 ml"
.IG "2 cups" "scallions,"
diced
.IG "16 small" "dried hot peppers"
.IG "Sauce:"
.IG "\(12 cup" "cornstarch"
.IG "\(14 cup" "water" "55 ml"
.IG "1 \(12 tsp" "minced garlic"
.IG "1 \(12 tsp" "minced ginger"
.IG "\(34 cup" "sugar" "150 g"
.IG "\(12 cup" "soy sauce" "110 ml"
.IG "\(14 cup" "white vinegar" "55 ml"
.IG "1 \(12 cups" "hot chicken broth" "1/3 l"
.IG "1 tsp" "M.S.G."
(optional)
.PH
.SK 1
To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar,
soy sauce, vinegar and wine. Then add chicken broth and M.S.G. and stir until
sugar disolves. Refrigerate until needed.
.SK 2
In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add
cornstarch until chicken is coated evenly. Add oil to help separate chicken
pieces. Divide chicken into small quantities and deep-fry at
.TE 350 180
degrees until crispy. Drain on a paper towel.
.SK 3
Place a small amount of oil in wok and heat until wok is hot. Add scallions
and peppers and stir-fry briefly. Stir sauce; add to wok. Place chicken in
sauce and cook until sauce thickens. Add either cornstarch or water as
needed. Serve with rice.
.SH RATING
.I Difficulty:
moderate.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Jim
[e-mail]
.SH "Version 2:"
In today's Columbus (Ohio) Dispatch is a recipe for General Tso's chicken that
sounded wonderful, and I am sending it on to you verbatim and without
permission.
.PP
Quoting from the article the recipe was contained in:
.br
"The dish is not difficult to make and can be prepared partially in advance.
The crunch texture of the chicken pieces is achieved by coating them with egg
and cornstarch, then deep-frying them twice - once to cook them through and
once at a higher temperature to make them brown and crisp. The velvety
sweet-sour sauce, which is combined with the chicken at the last minute,
provides a wonderful counterpoint."
.PP
"The amount of heat is your option. Sixteen small dried red peppers provide
a moderate amount of heat. Add more or less to taste, but be careful not to
bite into one. They are dynamite!"
.IH "Makes 3-4 servings"
.IG "1" "egg"
.IG "1 Tbls" "cornstarch"
.IG "1 lb" "chicken,"
boned and skinned, cut from thigh or breast into
.AB "2 inch" "5 cm"
chuncks
.IG "" "vegetable oil"
.IG "~16 small" "dried hot red chili peppers"
.IG "4-5" "green onions,"
cut diagonally into
.AB "1 inch" "2 \(12 cm"
pieces
.IG "1 clove" "garlic,"
finely minced
.IG "\(14 tsp" "grated fresh ginger root"
.IG "Sauce:"
.IG "4 tsp" "cornstarch"
.IG "4 tsp" "sugar"
.IG "4 tsp" "rice vinegar"
.IG "6 Tbls" "soy sauce" "100 ml"
.IG "\(14 cup" "chicken broth" "55 ml"
.IG "\(14 cup" "water" "55 ml"
.IG "\(14 cup" "dry sherry wine" "55 ml"
.PH
.SK 1
Whisk together thoroughly the egg and cornstarch. Add pieces of chicken,
turning to coat evenly.
.SK 2
In wok or deep-fat fryer, heat
.AB "2 inches" "5 cm"
of oil to
.TE 350 180 .
Fry chicken, a few pieces at a time until lightly browned and just cooked
through. Drain on paper towels.
.SK 3
Combine sauce ingredients, mixing well. Set aside. (The chicken may be fried
the first time up to 1 hour in advance; the sauce can be combined several days
in advance and kept covered in the refrigerator).
.SK 4
In frying pan, heat
.AB "1 Tbls" "15 ml"
of oil until hot. Add chili peppers and cook until blackened. Add onions and
stir-fry about 1 minute. Add garlic and ginger, cooking briefly, but do not
brown. Remove from heat.
.SK 5
Reheat deep oil to
.TE 400 200 .
Return chicken to fat, in batches, and cook until crisp and golden brown.
Drain on paper towels.
.SK 6
Re-stir sauce and add to frying pan with onions and peppers. Cook, stirring
until thickened and bubbly. Add chicken and cook, stirring, until well coated
and heated through. Serve over rice.
.SH RATING
.I Difficulty:
moderate.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Jim
[e-mail]


.RH REC.FOOD.RECIPES-#160 MOUSSE-CHOC-7 Dol "19 Jul 91" 1991
.RZ "WHITE CHOCOLATE MOUSSE"
.IH
.IG "12 oz" "white chocolate" "350 g"
.IG "2 Tbls" "Grand Marnier" "30 ml"
.IG "\(12 cup" "sugar" "100 g"
.IG "6 oz" "butter" "175 g"
.IG "5" "eggs,"
separated
.PH
.SK 1
Melt chocolate and butter in a saucepan, stirring often.
.SK 2
Move the mixture to a large mixing bowl, start beating, and add egg yolks, one
at a time. Beat until mixture turns thick and creamy.
.SK 3
Stir in Grand Marnier.
.SK 4
Beat egg whites separately until begin to peak. Slowly add sugar, and beat
until forms glossy peaks. Fold into chocolate in 3 additions.
.SK 5
Spoon into small individual dishes or large serving bowl. Cover and
refrigerate overnight.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins. + refrigerating time.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
[e-mail]


.RH REC.FOOD.RECIPES-#160 MOUSSE-CHOC-8 Dol "19 Jul 91" 1991
.RZ "WHITE CHOCOLATE MOUSSE"
This recipe comes from the book \fIGlorious Chocolate\fR by Mary Goodbody and
the Editors of Chocolatier Magazine. Simon and Schuster, ISBN 0-671-67289-4.
.PP
I haven't tried it, but it sounds good.
.IH
.IG "15 oz" "white chocolate," "425 g"
coarsely chopped
.IG "4 Tbls" "unsalted butter" "50 g"
.IG "2 jumbo" "eggs"
at room temperature, separated
.IG "1 \(12 tsp" "vanilla extract"
.IG "\(34 cup" "heavy (whipping) cream" "170 ml"
.PH
.SK 1
In a heatproof bowl over a saucepan of hot, not simmering, water, melt the
chocolate with the butter, stirring occasionally until smooth.
.SK 2
Remove the saucepan from the heat, keeping the bowl over the pan of hot water.
.SK 3
In a small bowl, whisk the egg yolks until smooth. Stir in the vanilla.
.SK 4
In a large, grease-free bowl, beat the egg whites until they form stiff,
shiny peaks.
.SK 5
Remove the bowl from the pan of hot water. Stir the egg yolk mixture into the
chocolate mixture until well combined.
.SK 6
With a large rubber spatula, fold one third of the egg whites into the
chocolate mixture to lighten it. Fold in remaining egg whites.
.SK 7
In a chilled bowl, whip the cream until soft peaks start to form. Do not
overbeat. Using a large rubber spatula, fold the whipped cream into the
chocolate mixture. A few white streaks may remain.
.SK 8
Scrape the mousse into a large serving bowl or into individual dishes. Chill
for about 30 minutes or until set. Cover and chill until firm, about 2 hours
for individual portions, 5 hours for a large bowl of mousse.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins. + chilling time.
.I Precision:
measure ingredients.
.WR
Jan Moore
[e-mail]