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Rec.Food.Recipes Digest #162
Tue 30 Jul 1991

Sl:    Halloumi-Tomato Sauce (Barry S Spieler)
M:     Meatloaf (mary anne amirthi mohanraj)
A:     Crab Mousse (Carole A. Resnick)
AV:    Gazpacho (Beatriz Gonzalez-Yanes)
Oo:    Spatzlein (CXS3)
M:     Bluefish with Mayonnaise (Mike Dedek)
L:     Orange Julius (Kathy A. Johnson)
OV:    Blackberry Jam (dmferrell)
SV:    Blackberry Sauce (for poultry) (Barry S Spieler)
MV:    Refried Beans (Eileen Kupstas)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#162 TOMATO-SAUCE-3 Sl "22 Jul 91" 1991
.RZ "HALLOUMI-TOMATO SAUCE"
(c)1991 by Barry S. Spieler
.PP
This rich tomato sauce with cubes of fried middle-eastern cheese goes great
with penne or other short pasta with a good chewy bite. It is slightly sweet,
flavored with cinnamon and mint, and just a little spicy.
.IH
.IG "~1 lb pkg" "halloumi" "~\(12 kg"
(see note 1)
.IG "" "olive oil"
for deep frying
.IG "2-3 Tbls" "olive oil" "30-50 ml"
.IG "2" "bay leaves"
.IG "3 in" "cinnamon stick," "7.5 cm"
broken into 2 or 3 pieces
.IG "2 tsp" "cumin seeds"
.IG "2 large" "onions,"
sliced
.IG "3 cloves" "garlic,"
minced
.IG "2"    "Serrano chilles,"
minced
.IG "\(12 lb" "mushrooms," "225 g"
sliced
.IG "1 qt" "tomatoes," "900 ml"
coarsely chopped (see note 2)
.IG "1 \(12 tsp" "ground cumin seed"
.IG "1 Tbls" "oregano,"
dry
.IG "1 Tbls" "mint leaves"
dry
.IG "1 small can" "tomato paste"
.IG "1 cup" "water" "225 ml"
.IG "\(12-1 tsp" "sugar"
.IG "" "salt,"
to taste (see note 3)
.IG "" "black pepper,"
to taste
.PH
.SK 1
Cut halloumi into
.AB "\(12 inch" "1 cm"
cubes. Deep fry in olive oil until golden and lightly browned on edges, much
as one treats Paneer. Do this in batches, so that the cubes can be kept from
clumping together. Drain on paper towels and put aside. This can be done
ahead of time; just refrigerate halloumi in paper towels inside a container
until ready to use.
.SK 2
Heat
.AB "2-3 Tbls" "30-50 ml"
of olive oil in a pot over medium heat. Add bay leaves, cinnamon, and cumin
seeds; fry 30 seconds. Add onions and stir-fry with the spices. After 2-3
minutes add garlic and chile, and continue stir-frying a few more minutes.
Add mushrooms; fry a few minutes, until they change color. Add tomatoes, stir
in ground cumin, oregano, and mint. Simmer 30 minutes, stirring occasionally.
.SK 3
Add tomato paste, stir well to dissolve paste. Gently stir in fried halloumi
cubes and simmer 15 more minutes, stirring occasionally and adding the water
as needed for the desired consistency. Add sugar, salt and freshly ground
black pepper to taste.
.NX
.SK 1
Halloumi is a white Middle Eastern cheese with a subtle hint of mint flavor.
I buy packaged halloumi at a local Middle Eastern grocery. If you can't find
any, I think you would get good results using paneer, which is pretty easy to
make at home.
.SK 2
I usually use fresh ripe Roma tomatoes when they're in season (I never bother
to peel them). In the winter when the only available tomatoes are whitish,
rock-hard, and tasteless, I use canned ones instead, using the extra juice
from the can in place of the water.
.SK 3
Some halloumi is pretty salty, and in this case you will probably not need to
add any salt at all.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(14 hours.
.I Precision:
measure ingredients.
.WR
Barry S. Spieler
[e-mail]


.RH REC.FOOD.RECIPES-#162 MEATLOAF-6 M "22 Jul 91" 1991
.RZ "MEATLOAF"
.KY BEEF
I'm going from memory, so quantities are iffy, but here goes:
.IH
.IG "1 lb" "ground beef" "450 g"
.IG "1 cup" "bread crumbs" "100 g"
(seasoned preferably)
.IG "2" "eggs,"
beaten
.IG "8 oz" "tomato sauce" "225 g"
.IG "\(12 cup" "finely diced onions"
.br
\fIor\fR
.IG "1 pkg" "onion soup mix"
.IG "" "various seasonings"
of your choice, eg: \(12 tsp salt, or 1 tsp black pepper, or 1 tsp curry
powder, or a little paprika or cayenne pepper - take your pick
.PH
.SK 1
Combine all of the above and shape into a loaf or ring (if you have a round
glass dish this is recommended - cooks more evenly).
.SK 2
Bake approximately 45 min to 1 hr at
.TE 350 180 .
.NX
\fBOptional:\fR Pour some barbecue sauce on top of the loaf and cook an
additional 10 minutes. Make sure meat is thoroughly cooked - then serve with
mashed potatoes, mixed vegetables or just bread.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(14 hours.
.I Precision:
measure ingredients.
.WR
Mary Anne Amirthi Mohanraj
[e-mail]


.RH REC.FOOD.RECIPES-#162 MOUSSE-CRAB-1 A "22 Jul 91" 1991
.RZ "CRAB MOUSSE"
.KY FISH
.IH
.IG "2 Tbls" "unflavored gelatin"
.IG "\(12 cup" "cold water" "110 ml"
.IG "1 cup" "boiling water" "225 ml"
.IG "1 cup" "mayonnaise" "225 ml"
.IG "1 cup" "whipping cream" "225 ml"
.IG "2 cup" "flaked crabmeat"
.IG "2 \(12 Tbls" "pimiento" "40 ml"
.IG "6" "stuffed olives"
.IG "\(12" "green peper,"
diced
.IG "" "salt and pepper"
to taste
.PH
.SK 1
Soften gelatin in cold water. Dissolve in boiling water, then chill.
.SK 2
Fold in mayonnaise, whipped cream, crabmeat, pimiento, olives and green
pepper. Turn into a cold, wet
.AB "6 cup" " 1 1/3 l"
mold and chill until set.
.SH RATING
.I Difficulty:
very easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
[e-mail]


.RH REC.FOOD.RECIPES-#162 GAZPACHO-1 AV "22 Jul 91" 1991
.RZ "GAZPACHO"
.KY SPANISH
This is a classic recipe for gazpacho (anonymous author) that appeared in
\fIEl nuevo Dia\fR newspaper, July 14, 1991.
.IH
.IG "8" "tomatoes"
(peeled, pitted, cut in small pieces)
.IG "2" "green peppers"
(pitted, cut in very small pieces)
.IG "1" "cucumber"
(peeled, cut in pieces)
.IG "2 cloves" "garlic"
(peeled)
.IG "1 piece" "one day-old bread"
.IG "" "water"
.IG "" "good quality vinegar"
.IG "" "olive oil"
(preferably virgin)
.PH
.SK 1
Soak the bread in a mixture of water, vinegar, and salt.
.SK 2
Mix the first 4 ingredients and the bread with the water mixture in a blender
to the consistency of a fine paste. Add a stream of olive oil and taste.
There should be a good balance between the vinegar, oil and salt without one
overpowering the other. For this reason fix proportions to suit your taste.
Blend again and add ice-cold water until you reach the desired consistency.
.SH "Suggestions for serving:"
Serve cold, not frozen; ice cubes are not traditionally used. You may serve
it in a glass placed on a bowl with ice (like shrimp cocktail is sometimes
served) to keep it very cold. You may serve along on the table: bread
croutons, pieces of cucumbers, onions, green peppers, and tomatoes for you and
your table companions to add according to taste.
.PP
[This is very similar to the usual way it was served in Spain. Better places
usually served it \fIcon garnacion,\fR i.e. with small cut up pieces of the
vegetables spooned onto the top immediately before serving. When I make
gazpacho, I usually use 2 cloves of garlic per person... -aem]
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 mins.
.I Precision:
approximate measurements.
.WR
Beatriz Gonzalez-Yanes
[e-mail]


.RH REC.FOOD.RECIPES-#162 SPAETZLE-2 Oo "23 Jul 91" 1991
.RZ "SPAETZLE"
.KY GERMAN
From \fIMennonite Community Cookbook\fR by Mary Emma Showalter.
.IH "Makes 6 servings"
.IG "1" "egg"
.IG "1 cup" "water" "225 ml"
.IG "2 \(12 cups" "flour" "310 g"
.IG "2 qt" "boiling water" "2 l"
.IG "1 \(12 tsp" "salt"
.PH
.SK 1
Beat egg thoroughly. Add water and beat until well blended with egg. Add
flour and beat until smooth.
.SK 2
Bring salt water to a boil and drop spaetzlein into water. To do this, tilt
bowl containing batter in a position that it can be cut with the edge of a
spoon as it pours over edge of bowl. The spatzlein should be
.AB "an inch" "~ 2 \(12 cm"
long and
.AB "\(14 inch" "\(12 cm"
in diameter. Cook for 3 minutes after batter is all in the water. Drain in
colander and top with brown butter.
.SH RATING
.I Difficulty:
moderate.
.I Time:
15 mins.
.I Precision:
measure ingredients.
.WR
Lena Mosemann, Lancaster, PA.
[e-mail]


.RH REC.FOOD.RECIPES-#162 BLUEFISH-MAYO M "23 Jul 91" 1991
.RZ "BLUEFISH WITH MAYONNAISE"
.KY FISH
It's easy and pretty good.
.IH
.IG "1" "bluefish fillet"
(as much as you need)
.IG "" "onions"
.IG "" "green (bell) peppers"
.IG "" "mayonnaise"
.PH
.SK 1
Finely mince onions and green peppers.
.SK 2
Score the top of the bluefish. Rub onions and peppers into fish. Rub
mayonnaise on top.
.SK 3
Bake for 15-20 min. at
.TE 350 180 .
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Mike Dedek
[e-mail]


.RH REC.FOOD.RECIPES-#162 ORANGE-JULIUS1 L "23 Jul 91" 1991
.RZ "ORANGE JULIUS"
Here is a recipe I got off the net several years ago. I'm sorry, but I don't
have the original poster's name.
.IH
.IG "6 oz" "fresh orange juice" "170 ml"
.IG "9 oz" "simple syrup" "250 ml"
.IG "9 oz" "crushed ice" "250 ml"
.IG "1 Tbls" "vanilla instant pudding"
.PH
.SK 1
Put all ingredients into blender and whirl at high speed until ice is chopped
finally.
.SK 2
(Make simple syrup by combining one part sugar to 4 parts water).
.SH RATING
.I Difficulty:
very easy.
.I Time:
5 mins.
.I Precision:
approximate measurements.
.WR
Kathy A. Johnson
[e-mail]


.RH REC.FOOD.RECIPES-#162 JAM-BLACKBERRY OV "24 Jul 91" 1991
.RZ "BLACKBERRY JAM"
Basically I do all my jam recipes the same, making variations as I want to
experiment:
.IH
.IG "" "fruit"
.IG "" "sugar"
.IG "" "dry pectin"
.PH
.SK 1
Crush your berries to the desired texture. If you want more of the fruit
integrity, don't crush them very much.
.SK 2
Sprinkle very lightly with some sugar so that they will start forming a juice.
.SK 3
Measure
.AB "5 cups" "1125 ml"
of fruit and juice in a non-aluminum heavy pot. Add
.AB "5 cups" "1 kg"
of sugar and mix well.
.SK 4
On a medium to high heat (don't use a real high heat as this will scorch the
fruit and leave an awful taste in the jam) bring the mixture to a good heavy
boil. Remove any scum that forms.
.SK 5
Add one package dry pectin and stir in well. Keeping the mixture in a good
boil, cook until the jam has reached the jelling point. (I'm at work and
can't look up the exact temperature--but to test for jelling stir down the
mixture with a thin spoon such as a metal serving spoon, remove and holding
the spoon at almost a straight angle down, let the jam slide off the spoon.
If the last two or three drops come together to form a sheet and sheet off the
spoon the jam has reached the jelling point).
.SK 6
Have your sterilized bottles ready along with the lids and rings simmering in
hot water. Pour the jam into the jars, wipe the rims and seal.
.NX
The current USDA recommendations are to process the jam in a hot water bath
for 10 minutes for pints and to use the two part lids to seal and to not use
pectin to seal the jars.
.PP
If you would rather not use refined sugar in your jam, the best bet is to
contact your local county extension homemaker agent and ask for recipes using
honey. I have never tried any using honey as I don't want the taste of the
honey in the jam, but I have been told by friends that you can make very good
jams using honey.
.PP
Sorry I can't tell you how long to boil the mixture as I live in the clouds
and we have to boil everything longer than those of you who live closer to sea
level.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
approximate measurements.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#162 BLACKBRY-SAUCE SV "24 Jul 91" 1991
.RZ "BLACKBERRY SAUCE" "A sauce for poultry"
This past weekend I also picked more blackberries than a human can eat. I
made up this concoction as a sauce for duck (or other poultry), and it came
out great:
.IH
.IG "1 pt" "blackberries" "450 ml"
.IG "1/3-\(12 cup" "dry red wine" "75-100 ml"
.IG "1 clove" "garlic,"
smashed
.IG "couple sprigs" "fresh rosemary"
.IG "6-10 tsp" "sugar"
.IG "" "salt"
.PH
.SK 1
Put blackberries in a saucepan, moisten with dry red wine. Add garlic,
rosemary, some sugar (depending on how sour or sweet the berries are), and
salt to taste.
.SK 2
Bring to a boil, cover, and simmer 10 minutes, occasionally stirring and
mashing berries against side of pan with a spoon.
.SH "Important note:"
This experiment achieved very good marks from my guests, except for one
problem: I didn't bother to remove the seeds, and a couple of people (myself
included) grew tired of the hard seeds interrupting our enjoyment of the
flavor. You will probably want to strain the sauce somehow when it's done.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins.
.I Precision:
approximate measurements.
.WR
Barry S. Spieler
[e-mail]


.RH REC.FOOD.RECIPES-#162 REFRIED-BEANS1 MV "24 Jul 91" 1991
.RZ "REFRIED BEANS" "The all-time simple refried bean recipe"
As always, I must credit this to some unknown netter of yore.
.IH
.IG "4 cups" "pinto beans" "800 g"
.IG "2 cups" "kidney beans" "400 g"
.IG "" "olive oil"
for frying
.IG "2-3 large" "onions"
(or more), chopped
.IG "4-6 cloves" "garlic"
(or more), chopped
.IG "2-3" "bell peppers"
(or more), chopped
.IG "1-2" "hot peppers"
(more or less, to taste), chopped
.IG "~\(12 cup" "hot salsa"
.br
or
.IG "" "fresh tomatoes,"
chopped
.IG "" "salt and pepper"
.PH
.SK 1
Soak beans overnight (or use favorite soaking method).
.SK 2
Change water, if desired, and simmer until beans are mashed easily by a fork
(check after 1 hour, they'll probably be done by 1 \(12 hours)
.SK 3
Meanwhile, saute (separately or together) in olive oil the onions, garlic and
both types of peppers.
.SK 4
Now drain the beans fairly thoroughly. Mush (I use a hand mixer - take about
2 cups at a time in a bowl and pulverize with mixer. Put the mush back and get
another two cups. Continue until you get desired consistency. I like mine
slightly chunky. You could also use a potato masher, fork, food processor;
whatever is at hand will probably work). If you like thinner refried beans,
add some of the cooking water as you mush.
.SK 5
Add the sauteed vegetables and mix. Add hot salsa or tomatoes. Add salt and
pepper. Add anything else that strikes your fancy - parsley, cilantro, tabasco
sauce, dill, black olives, cinnamon. (Not \fBALL\fR of these, of course...)
.SK 6
Purists may now put the beans in a frying pan (probably in several batches)
and thicken up - I eat them as is.
.NX
The main fat in this comes from the olive oil used in saute-ing. You can use
as much or as little as you want. (I generally use
.AB "6-8 Tbls" "100-130 ml"
for this amount of stuff - not a whole lot in a gallon of refrieds).
.PP
Yes, this makes a lot of beans, but they freeze well.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(34 hours.
.I Precision:
approximate measurements.
.WR
Eileen Kupstas
[e-mail]