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Rec.Food.Recipes Digest #167
Wed 14 Aug 1991

Dol:   Ice Cream Collection (Jennifer Ross)
A:     Crab Mousse (Tina Lastuka)
A:     Crabmeat Dip (dmferrell)
AV:    Olive Pesto (Eileen Kupstas)
M:     Chicken Marengo (Deepak Kumar)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#167 ICECREAM-MIXED Dol "13 Aug 91" 1991
.RZ "ICE CREAM COLLECTION"
Here are the remaining recipes for ice cream (adding to the list I posted in
rec.food.cooking) due to popular demand. These are the recipes using eggs...
.SH "French Vanilla Ice Cream"
.IH
.IG "2" "eggs"
.IG "\(34 cup" "sugar" "150 g"
.IG "pinch" "salt"
.IG "1 \(34 cups" "milk" "400 ml"
.IG "1 \(12 cups" "half & half"
.IG "1 \(14 tsp" "vanilla extract"
.IG "4 \(12 Tbls" "instant vanilla pudding powder"
.PH
.SK 1
Beat eggs in mixing bowl until fluffy.
.SK 2
Add remaining ingredients and continue beating until sugar and vanilla pudding
dissolve.
.SK 3
Chill thoroughly then pour into ice cream maker.
.SH "Vanilla Frozen Custard"
.IH
.IG "1 cup" "milk" "225 ml"
.IG "\(34 cup" "sugar" "150 g"
.IG "2 cups" "whipping cream" "450 ml"
.IG "1 Tbls" "vanilla extract"
.IG "3" "egg yolks,"
slightly beaten
.PH
.SK 1
Scald milk in top of double boiler. Add sugar and stir until dissolved. Cool.
.SK 2
By spoonful, add
.AB "\(14 cup" "55 ml"
hot milk to beaten eggs. Slowly pour egg mixture into remaining hot milk in a
fine stream, stirring constantly.
.SK 3
Return mixture to double boiler and cook, stirring until mixture thickens
slightly and coats the spoon. Remove from heat and chill thoroughly
(overnight).
.SK 4
Add cream and vanilla and pour into ice cream maker.
.SH "French Chocolate Ice Cream"
.IH
.IG "1 \(14 cup" "sugar" "250 g"
.IG "1 Tbls" "flour"
.IG "pinch" "salt"
.IG "1 \(14 cups" "milk" "280 ml"
.IG "3" "eggs"
.IG "3 squares" "unsweetened chocolate,"
melted
.IG "1 \(12 cups" "heavy cream" "1/3 l"
.IG "1 Tbls" "vanilla" "15 ml"
.PH
.SK 1
Combine sugar, flour and salt.
.SK 2
Gradually stir in milk.
.SK 3
Add eggs.
.SK 4
Cook, stirring constantly, until mixture thickens.
.SK 5
Stir in melted chocolate.
.SK 6
Chill thoroughly (overnight).
.SK 7
Add cream and vanilla.
.SK 8
Pour into ice cream maker.
.SH "Chocolate Toasted Almond Ice Cream"
.IH
.IG "1 cup" "slivered almonds,"
toasted
.IG "2/3 cup" "sugar" "165 g"
.IG "2 Tbls" "flour"
.IG "1/3 cup" "cocoa"
.IG "1" "egg,"
beaten
.IG "1 \(14 cups" "half & half"
.IG "1 2/3 cups" "heavy cream" "375 ml"
.IG "1 \(12 tsp" "vanilla extract"
.IG "1 tsp" "almond extract"
.PH
.SK 1
Toast almonds in oven or on top of stove. Cool and set aside.
.SK 2
Mix sugar, flour and cocoa totether in a medium saucepan. Stir in
egg and half & half, cook over medium heat just until mixture boils.
.SK 3
Remove from heat and cool. Add heavy cream, vanilla, and almond
extract. Chill until very cold (overnight).
.SK 4
Pour into ice cream maker. When mixture is almost at desired consistency,
add almonds.
.SH "French Coffee Ice Cream"
.IH
.IG "2" "eggs"
.IG "\(34 cups" "sugar" "150 g"
.IG "pinch" "salt"
.IG "1 \(12 cups" "milk" "1/3 l"
.IG "1 \(34 cups" "half & half"
.IG "2 Tbls" "instant coffee powder"
.IG "4 \(12 Tbls" "instant vanilla pudding powder"
.IG "1 tsp" "vanilla extract"
.PH
.SK 1
Beat eggs in mixing bowl until fluffy.
.SK 2
In separate mixing bowl, combine sugar, salt, vanilla pudding, and instant
coffee.
.SK 3
Add to eggs, along with remaining ingredients, and continue beating until
sugar and vanilla pudding dissolve. Chill thoroughly.
.SK 4
Pour into ice cream maker.
.SH "Lime Ice Cream"
.IH
.IG "3-4" "limes"
.br
or
.IG "\(12 cup" "lime juice" "110 ml"
.IG "\(34 cup" "milk" "170 ml"
.IG "\(34 cup" "sugar" "150 g"
.IG "2" "egg yolks,"
beaten
.IG "\(12 tsp" "grated lemon rind"
.IG "\(12 cup" "chopped marshmallows"
(~6-7 large ones)
.IG "\(34 cup" "heavy cream" "170 ml"
.IG "5 drops" "green food coloring"
.IG "2" "egg whites,"
beaten stiff
.PH
.SK 1
Squeeze enough limes to make
.AB "\(12 cup" "110 ml"
juice.
.SK 2
In a saucepan combine milk, sugar, egg yolks, and grated lemon rind. Cook
over low to medium heat, stirring continuously until the mixture coats the
spoon.
.SK 3
Remove from heat and add marshmallow pieces, stirring until they melt. Stir
in heavy cream, food coloring, lime juice and beaten egg whites. Combine
thoroughly and chill well (overnight).
.SK 4
Pour into ice cream maker.
.SH "Cherry Nut Ice Cream"
.IH
.IG "1 \(14 cups" "heavy cream" "280 ml"
.IG "1 \(34 cups" "half & half"
.IG "\(34 cup" "sugar" "150 g"
.IG "\(14 cup" "juice of cherries" "55 ml"
.IG "\(14 cup" "toasted pecans,"
coarsely chopped
.IG "\(12 tsp" "almond extract"
.IG "pinch" "salt"
.IG "20" "Maraschino cherries,"
quartered
.PH
.SK 1
Mix cream and half & half in bowl or pitcher. Add sugar, cherry juice, almond
extract and salt and stir thoroughly. Chill well.
.SK 2
Pour into ice cream maker. When mixture has almost reached desired
consistency, add chilled cherries and nuts.
.SH "Mint Chocolate Chip Ice Cream"
.IH
.IG "1 cup" "heavy cream" "225 ml"
.IG "2 cups" "half & half"
.IG "1 \(12 tsp" "peppermint extract"
.IG "1 tsp" "vanilla"
.IG "2/3 cup" "sugar" "130 g"
.IG "pinch" "salt"
.IG "8 drops" "green food coloring"
.IG "\(34 cup" "chocolate chips"
.PH
.SK 1
Pour all ingredients except the choc. chips into bowl or pitcher. Stir
thoroughly. Chill mixture well.
.SK 2
Pour into ice cream maker. When mixture has almost reached desired
consistency, add chips.
.SH "Peppermint Ice Cream"
.IH
.IG "1 \(12 cup" "half & half"
.IG "1 \(34 cup" "heavy cream" "400 ml"
.IG "\(34 cup" "sugar" "150 g"
.IG "pinch" "salt"
.IG "1 tsp" "red food coloring"
.IG "1 cup" "crushed peppermint candy"
.IG "2 tsp" "peppermint extract"
.PH
.SK 1
Pour heavy cream and half & half into bowl or pitcher. Add sugar, salt,
peppermint extract, and food coloring. Stir thoroughly. Chill well.
.SK 2
Pour into ice cream maker. When mixture has almost reached desired
consistency, add peppermint candy.
.SH "Maple Walnut Ice Cream"
.IH
.IG "\(12 cup" "pure maple syrup" "110 ml"
.IG "1 large" "egg,"
slightly beaten
.IG "\(34 cup" "half & half"
.IG "\(12 cup" "sugar" "100 g"
.IG "1 tsp" "vanilla"
.IG "\(14 tsp" "maple extract"
.IG "2 cups" "heavy cream" "450 ml"
.IG "1 cup" "toasted walnuts,"
coarsely chopped
.PH
.SK 1
Mix maple syrup, egg, half & half, sugar, vanilla, and maple extract
thoroughly until sugar is dissolved.
.SK 2
Add cream and mix. Chill thoroughly.
.SK 3
Pour into ice cream maker. When mixture has almost reached desired
consistency, add nuts.
.SH "Butter Pecan Ice Cream"
.IH
.IG "1 \(14 cups" "light brown sugar" "275 g"
.IG "1/3 cup" "water" "75 ml"
.IG "2" "eggs,"
beaten
.IG "3 Tbls" "butter" "35 g"
.IG "\(34 cup" "milk" "170 ml"
.IG "1 \(12 tsp" "vanilla"
.IG "1 cup" "whipping cream" "225 ml"
.IG "\(34 cup" "broken, toasted pecans"
.PH
.SK 1
Combine brown sugar and water in top of double boiler; place directly on
burner and boil for 2 minutes. Cool.
.SK 2
Add
.AB "4 Tbls" "65 ml"
of hot syrup,
.AB "one" "15 ml"
at a time, to beaten eggs then very slowly pour egg mixture into syrup,
stirring constantly. (If added too quickly, eggs will cook in lumps).
.SK 3
Heat in double boiler over boiling water until thickened; stir in butter.
Chill thoroughly (overnight).
.SK 4
Add milk and vanilla.
.SK 5
Beat whipping cream until stiff. Fold whipped cream into egg/syrup mixture.
.SK 6
Pour into ice cream maker. When mixture has almost reached desired
consistency, add toasted pecans.
.SH "Rum Raisin Ice Cream"
.IH
.IG "1/3 cup" "dark rum" "75 ml"
.IG "\(12 cup" "dark seedless raisins" "80 g"
.IG "2" "eggs"
.IG "\(12 cup" "sugar" "100 g"
.IG "pinch" "salt"
.IG "\(12 cup" "light corn syrup" "110 ml"
.IG "1 cup" "heavy cream" "225 ml"
.IG "\(12 cup" "milk" "110 ml"
.IG "\(34 tsp" "lemon juice"
.IG "\(12 tsp" "vanilla"
.PH
.SK 1
Heat rum and pour over raisins. Cover and soak at room temperature overnight.
.SK 2
In large bowl or pitcher beat eggs, sugar and salt until thick and pale
yellow. Beat in syrup, cream, milk, lemon juice, and vanilla.
.SK 3
Drain raisins and reserve
.AB "1 Tbls" "15 ml"
rum. Add rum to mixture and chill thoroughly.
.SK 4
Pour into ice cream maker. When mixture has almost reached desired
consistency, add raisins.
.SH "Mandarin Chocolate Sherbet"
.IH
.IG "1 cup" "fresh orange juice" "225 ml"
(2-3 oranges)
.IG "2 cups" "milk" "450 ml"
.IG "\(34 cup" "sugar" "150 g"
.IG "1 tsp" "vanilla"
.IG "1/8 tsp" "salt"
.IG "6 Tbls" "cocoa"
.PH
.SK 1
Squeeze as many oranges as needed to make
.AB "1 cup" "225 ml"
of juice.
.SK 2
In a bowl or pitcher mix sugar and cocoa and slowly add juice, stirring
constantly. Add all remaining ingredients and mix thoroughly. Chill well.
.SK 3
Pour into ice cream maker.
.NX
I have substituted milk for the half & half in order to cut down on
calories/fat and the end result is still very good ice cream.
.SH RATING
.I Difficulty:
easy.
.I Time:
Varies, all need overnight chilling.
.I Precision:
measure ingredients.
.WR
Jennifer Ross
[e-mail]


.RH REC.FOOD.RECIPES-#167 MOUSSE-CRAB-2 A "13 Aug 91" 1991
.RZ "CRAB MOUSSE" "Crab dip"
.KY FISH PARTY
.IH
.IG "1 can" "mushroom soup"
.IG "1 small pkg" "cream cheese"
.IG "1 pkg" "unflavored gelatin"
.IG "\(12 cup" "cold water" "110 ml"
.IG "\(12 cup" "chopped celery"
.IG "\(14 cup" "chopped green onions"
.IG "5 oz can" "crab" "150 g can"
.IG "1 cup" "miracle whip or mayonnaise" "225 ml"
.IG "\(14 tsp" "curry powder"
.IG "pinch" "pepper"
.PH
.SK 1
Melt cheese in soup and mix well over low heat.
.SK 2
Mix gelatine and water and set for 5 min.
.SK 3
After soup and cheese are well melted and mixed, remove from heat. Then add
gelatin mixture, celery, onions, crab, miracle whip, curry and pepper. Mix
well.
.SK 4
Put into serving dish, refridgerate if possible overnight. Serve with
crackers or veggie sticks.
.NX
I have made this a spicer dip by adding more curry or a few chili peppers.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins. + overnight chilling.
.I Precision:
measure ingredients.
.WR
Tina Lastuka
[e-mail]


.RH REC.FOOD.RECIPES-#167 CRAB-DIP-1 A "13 Aug 91" 1991
.RZ "CRABMEAT DIP"
.KY FISH PARTY NOBAKE
When I want to make a crabmeat dip that everyone likes, I use the following
recipe.
.IH
.IG "8 oz pkg" "Philadelphia cream cheese" "225 g pkg"
.IG "1 can" "white crabmeat,"
drained well
.IG "\(34 cup" "catsup \fIketchup\fR" "170 g"
.IG "2-3 large tsp" "prepared horseradish"
.IG "2-3 dashes" "Worcestershire sauce"
.IG "\(12 tsp" "garlic salt"
(can use garlic powder, but use more)
.IG "3 medium stalks" "celery"
(use the inner stalks)
.PH
.SK 1
Drain the can of crabmeat well and set aside.
.SK 2
Let the cheese sit out to soften for a while - about \(12 hour. Set on a flat
plate and mash with a fork, spreading the cheese around on the plate to a
thickness of about
.AB "\(14 inch" "\(12 cm"
- or a little more.
.SK 3
Finely chop the celery. Use the more tender parts of the celery bunch.
.SK 4
In a small bowl mix the remaining ingredients including the celery. To make it
more spicy add more horseradish.
.SK 5
Spread the mixture on the cheese evenly. Then spread the crab meat over the
sauce using a fork so that you can flake it.
.SK 6
Serve this with any type of good cracker.
.SH RATING
.I Difficulty:
very easy.
.I Time:
35 mins.
.I Precision:
measure ingredients.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#167 OLIVE-PESTO AV "13 Aug 91" 1991
.RZ "OLIVE PESTO"
.KY PARTY NOBAKE
This trivial little recipe was the hit of a recent potluck. It's from
\fIVerdura\fR by La Place (sp?)
.IH
.IG "2 cups" "oil-cured black olives"
.IG "~1 Tbls" "virgin olive oil" "~15 ml"
.PH
.SK 1
Pit olives by cutting in half then twisting to separate. (Or use whatever
method you want; it's just important that the olives be pitted).
.SK 2
Chop coarsely then put in blender with a bit of olive oil. Blend to a paste,
adding olive oil as needed. You want it thin enough to spread easily.
.SK 3
Spread on hearty, crusty bread and eat.
.NX
This is very good as is, or you can add anything else that sounds good.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
no need to measure.
.WR
Eileen Kupstas
[e-mail]


.RH REC.FOOD.RECIPES-#167 CHICKEN-MARNGO M "13 Aug 91" 1991
.RZ "CHICKEN MARENGO"
.KY CHICKEN
This is really a neat dish (one pot!!). The shopping list is short and
relatively hassle free.
.IH
.IG "2-3 lb" "chicken" "1 - 1 1/3 kg"
.br
or
.IG "~1 \(12 lb" "boneless chicken meat" "~2/3 kg"
.IG "1 large" "onion,"
finely chopped
.IG "2 lb" "canned italian peeled tomatoes," "900 g"
drained and pureed
.IG "1 Tbls" "powdered thyme"
.IG "4 sprigs" "parsley"
.IG "3 Tbls" "chopped parsley"
.IG "1" "bay leaf"
.IG "\(12 lb" "mushrooms," "225 g"
sliced
.IG "1" "lemon"
.IG "1 tsp" "salt"
.IG "1-2 cloves" "garlic,"
crushed
.IG "\(12 tsp" "ground black pepper"
.IG "1 cup" "chicken stock" "225 ml"
.IG "" "oil"
.IG "" "butter"
.IG "\(12 cup" "dry white wine" "110 ml"
.IG "2 Tbls" "brandy" "30 ml"
(optional)
.IG "\(12 cup" "bread crumbs" "50 g"
(optional)
.PH
.SK 1
Saute the onions in oil till translucent.
.SK 2
Add chicken cut into large pieces, saute till brown on all sides.
.SK 3
Pour brandy over the chicken and light it with a match (careful!)
.SK 4
Add the tomatoes, chicken stock, wine, parsley, thyme, salt, pepper, bay leaf,
and garlic.
.SK 5
Simmer covered for 1 hour (important!)
.SK 6
Melt butter in a saucepan and saute the mushrooms until tender. Then sprinkle
with lemon juice.
.SK 7
Remove the chicken pieces from pot and arrange them in a dish.
.SK 8
Strain the sauce (or pick out the sprigs and leaf) and add mushrooms to it,
and pour over the chicken.
.SK 9
Garnish with parsely and bread crumbs.
.NX
Variation: Add some shrimp to mushrooms if desired.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
Deepak Kumar
[e-mail]
[e-mail]