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Text File | 1991-11-25 | 10.7 KB | 402 lines

Rec.Food.Recipes Digest #164
Fri 02 Aug 1991

Ll:   Orange Julius (Katie Livingston)
M:    Mangalorean Chicken Masala (David Schwantner)
Dl:   Peach Crisp (mari robinson)
Bl:   Hardtack (Catweazle)
M:    Newfoundland Fish and Brewis (Catweazle)
Oo:   Spaetzel (Bat-Ami Klejner)
SLV:  German Cucumber Salad (Oliver Laumann)
SLV:  Fresh Watermelon Salsa (Kirk Pearson)
Dol:  Baked Stuffed Peaches (Stephanie Hawkins)
Ll:   Orange Julius (Colin Moneypenny)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#164 ORANGE-JULIUS2 L "24 Jul 91" 1991
.RZ "ORANGE JULIUS"
I used to make these all the time when I was little; haven't seen an Orange
Julius shop in years!
.IH "~ 3 servings"
.IG "1 cup" "orange juice" "225 ml"
(not fresh, it will curdle)
.IG "1 cup" "ice cubes"
.IG "1 cup" "milk" "225 ml"
.IG "up to \(14 cup" "sugar" "50 g"
(depending on how sweet the juice is already)
.IG "\(12 tsp" "vanilla extract"
.PH
.SK 1
Combine ingredients in a blender. Blend until frothy. You might have to
pre-chop the ice, if your blender has trouble with ice cubes.
.SH RATING
.I Difficulty:
very easy.
.I Time:
5 mins.
.I Precision:
approximate measurements.
.WR
Katie Livingston
[e-mail]


.RH REC.FOOD.RECIPES-#164 CHICKEN-MASALA M "24 Jul 91" 1991
.RZ "MANGALOREAN CHICKEN MASALA"
.KY CHICKEN INDIAN
This recipe is from the \fIAniversary Cookbook - National Evangelical Church,
Kuwait\fR (no, really!). Can't say that you'll find this book down at the
local bookstore, got mine as a gift from the daughter of one of the members.
Recipe was contributed by Alexander Shortpool of India. I will copy it
verbatum, then add my comments at the end. It is easy and excellent, not hot.
Serve it with rice or couscous.
.IH
.IG "2 \(14 lb" "chicken" "1 kg"
.IG "4 Tbls" "curd" "65 ml"
(plain yoghurt)
.IG "1 tsp" "turmeric powder"
.IG "1 cup" "onion,"
finely chopped
.IG "1 tsp" "ginger powder"
.IG "1 tsp" "garlic powder"
.IG "2 tsp" "chilli powder"
.IG "2 tsp" "coriander powder"
.IG "\(14 cup" "oil" "55 ml"
.IG "" "salt"
to taste
.PH
.SK 1
Cut chicken into pieces and marinate with curd and salt and keep aside for an
hour.
.SK 2
Heat oil and fry turmeric. Add onion and fry till light brown. Then mix
ginger, garlic and
.AB "1 Tbls" "15 ml"
of water, stir well. Then add chilli and coriander mixed with
.AB "4 Tbls" "65 ml"
water. Stir well till oil comes out clear.
.SK 3
Now add the chicken and sufficient water to make good sauce. Cover and let
cook on gentile fire till chicken is done.
.MX
Cooking is about a half hour to 45 minutes, depending on size of chicken
pieces and level of heat.
.PP
All of the curd (we used plain yoghurt) curdled (no pun, I think this is how
you would describe it). So, we made another batch of sauce, using all of the
ingredients except the chicken.
.PP
This was not hot, just spicy enough. You could probably spice it up with more
chilli powder and more garlic, or fresh garlic instead of powdered.
.SH RATING
.I Difficulty:
moderate.
.I Time:
2 hours.
.I Precision:
measure ingredients.
.WR
David Schwantner
[e-mail]


.RH REC.FOOD.RECIPES-#164 PEACH-CRISP Dl "24 Jul 91" 1991
.RZ "PEACH CRISP" "Peach crumble"
I just went nuts with a humongus peach crisp - just like good ol' apple crisp
(apple crumble?) except with peaches...
.IH "(I don't measure - wing it)"
.IG "" "peaches,"
sliced
.IG "" "lemon juice"
.IG "1 part" "quick oats"
(thin rolled oats)
.IG "1 part" "brown sugar"
.IG "1 part" "whole wheat flour"
.IG "" "margarine,"
melted
.IG "" "cinnamon"
.IG "" "nutmeg"
.IG "" "ginger"
.PH
.SK 1
Put peaches in oiled baking dish. Sprinkle with lemon juice.
.SK 2
Combine all other ingredients except margarine in small bowl and add just
enough melted margarine to make it stick together in small lumps (so it looks
like the first stage of pie pastry). Spread this resulting stuff over the
peaches.
.SK 3
Heat oven to
.TE 350 180
and bake until peaches are done and topping is browned, about 40 minutes.
.SK 4
Serve warm (not hot or cold) with a not-too-sweet vanilla or ginger ice cream,
or ginger-flavored whipped cream.
.SH "Variations:"
Mix other fruits in with the peaches - blueberries and raspberries are good...
.PP
Add a handful of raisins or currants to topping mix.
.PP
Add nuts to topping (or sprinkle over before baking).
.PP
You can use almost any fruit with this recipe (although I'm not sure how well
\fIwatermelon crisp\fR would go over!)
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hours.
.I Precision:
no need to measure.
.WR
Mari-Elisabeth Robinson
[e-mail]


.RH REC.FOOD.RECIPES-#164 HARDTACK Bl "24 Jul 91" 1991
.RZ "HARDTACK"
.IH
.IG "5 cups" "wheat flour" "875 g"
.IG "\(12 cup" "shortening"
.IG "1 \(34 cups" "milk" "400 ml"
.IG "2 tsp" "brown sugar"
.IG "1 Tbls" "salt"
.PH
.SK 1
Mix all ingredients, knead well.
.SK 2
Flatten dough as thin as possible (flour roller often).
.SK 3
Bake at
.TE 400 200
on a greased pan or cookie sheet. When edges start to brown, flip over
\fBGENTLY\fR. When it starts to stiffen flip it again. Finally when it's as
stiff as a board, break it into manageable pieces.
.NX
Stored in airtight container it'll last forever (\fBSERIOUSLY\fR, I've eaten
2 year old hard tack that tasted as good as the day I made it).
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Catweazle
[e-mail]


.RH REC.FOOD.RECIPES-#164 FISH&BREWIS M "24 Jul 91" 1991
.RZ "NEWFOUNDLAND FISH AND BREWIS"
.KY FISH PORK
.IH
.IG "" "hardtack,"
(1 piece per person and one for the pot) - see recipe HARDTACK (Bl)
.IG "\(12 lb per person" "fish,"
use what you got
.IG "" "water"
.IG "\(14 lb" "salt pork" "110 g"
.IG "\(12 per person" "onion"
.PH
.SK 1
Soak hardtack in water until it can't absorb more (could take 4+ hours).
.SK 2
Bring water to boil, add drained hardtack broken into bite size pieces.
.SK 3
While hardtack is heating, cut salt pork into small pieces and render over low
heat until pork is browned (pork now = scruchions).
.SK 4
Cook onions in rendered fat until golden. Add the hardtack and fry lightly.
.SK 5
Chop fish into bitesize pieces, add fish to mixture, stir until fish cooks,
usually 3-5 mins.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins + soaking time.
.I Precision:
measure ingredients.
.WR
Dave Peak
Catweazle
[e-mail]


.RH REC.FOOD.RECIPES-#164 SPAETZLE-5 Oo "25 Jul 91" 1991
.RZ "SPAETZLE"
.KY GERMANY
Someone requested a spaetzel recipe. I just got this one from my husband's
grandmother, who's from East Germany.
.IH
.IG "2 cups" "flour" "250 g"
.IG "2" "eggs"
.IG "" "salt"
.IG "" "pepper"
.IG "2 Tbls" "olive oil" "30 ml"
.IG "3 Tbls" "sparkling water" "50 ml"
(I used regular water and it worked just fine)
.PH
.SK 1
Mix all the ingredients and put in the spaetzle implement (or just cut with a
sharp knife).
.SK 2
Throw in boiling water for a couple of minutes.
.NX
Suggestion: eat with Hungarian chicken (I'll post a version soon).
.SH RATING
.I Difficulty:
easy.
.I Time:
20 mins.
.I Precision:
measure ingredients.
.WR
Bat-Ami Klejner
[e-mail]


.RH REC.FOOD.RECIPES-#164 CUCUMBER-SAL-2 SLV "25 Jul 91" 1991
.RZ "GERMAN CUCUMBER SALAD"
.KY GERMANY
This is the standard way to prepare German cucumber salad.
.IH
.IG "1 large" "cucumber"
(a salad cucumber)
.IG "1 small" "onion"
.IG "2 Tbls" "white vinegar" "30 ml"
.IG "3 Tbls" "oil" "50 ml"
.IG "" "lemon juice"
.IG "" "salt"
.IG "" "pepper"
.IG "lots of" "fresh dill"
.PH
.SK 1
Peel and then thinly slice cucumber. It's important that the slices are very
thin. Since it's hard to do this with a regular knife, use a cucumber-grater.
.SK 2
Add a small, finely chopped onion.
.SK 3
For the dressing mix white vinegar, oil, a \fIspritzer\fR of lemon juice,
salt, pepper, and (this is important) \fBlots\fR of fresh dill.
.NX
I don't think it's a good idea to let the salad sit in the refrigerator for
hours (as someone suggested in an earlier article), since freshly cut
vegetables start to loose vitamins quickly.
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 mins.
.I Precision:
measure ingredients.
.WR
Oliver Laumann
[e-mail]


.RH REC.FOOD.RECIPES-#164 WATERMEL-SALSA SLV "25 Jul 91" 1991
.RZ "FRESH WATERMELON SALSA"
.KY BARBECUE
From the 7/24/91 Washington Post.
.IH "Makes 2 cups" "Makes 450 ml"
.IG "2 cups" "watermelon,"
seeded and coarsely chopped
.IG "2 Tbls" "onion,"
chopped
.IG "2 Tbls" "water chestnuts,"
chopped
.IG "2-4 Tbls" "Anaheim chilies,"
chopped
.IG "2 Tbls" "baslsamic vinegar" "30 ml"
.IG "\(14 tsp" "garlic salt"
.PH
.SK 1
Combine all ingredients and mix well.
.SK 2
Refrigerate for at least an hour.
.SK 3
Serve with grilled chicken.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins. preparation + 1 hour refrigerating.
.I Precision:
measure ingredients.
.WR
Kirk Pearson
[e-mail]


.RH REC.FOOD.RECIPES-#164 BAKED-PEACHES Dol "25 Jul 91" 1991
.RZ "BAKED STUFFED PEACHES"
I haven't tried this yet, but it looked good.
.IH
.IG "\(34 cup" "ground almonds" "75 g"
.IG "\(34 cup" "ground amaretti"
.IG "\(14 cup" "sugar" "50 g"
.IG "2" "egg yolks"
.br
or
.IG "1 whole" "egg,"
beaten
.IG "6" "freestone peaches"
.IG "" "butter"
.IG "\(12 cup" "marsala"
.PH
.SK 1
Combine the sugar, ground almonds and amaretti.
.SK 2
Gradually stir in the beaten egg, adding just enough egg so the mixture holds
together; don't let it become too wet to hold its shape.
.SK 3
Form the mixture into 12 balls approx. the size of walnuts.
.SK 4
Butter a shallow baking dish. Halve the peaches and remove the pits, placing
the halves cut-side up in the dish.
.SK 5
Press a ball of the almond mixture into the cavity of each peach half. Dot the
tops with butter, and drizzle marsala over all.
.SK 6
Bake at
.TE 375 190
for around 30 mins. until the almond mixture is golden and crusty. Serve warm
or chilled.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Stephanie Hawkins
[e-mail]


.RH REC.FOOD.RECIPES-#164 ORANGE-JULIUS3 L "25 Jul 91" 1991
.RZ "ORANGE JULIUS"
.IH
.IG "1/3 cup" frozen orange juice concentrate" "75 ml"
.IG "\(12 cup" "white milk" "110 ml"
.IG "\(12 cup" "water" "110 ml"
.IG "\(14 cup" "white sugar" "50 ml"
.IG "\(12 tsp" "vanilla"
.IG "5 or 6" "ices cubes"
.PH
.SK 1
Combine all ingredients in a blender with a \fBTIGHT\fR fitting cover. Blend
till smooth.
.SH RATING
.I Difficulty:
very easy.
.I Time:
5 mins.
.I Precision:
approximate measurements.
.WR
Colin Moneypenny
[e-mail]