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Rec.Food.Recipes Digest #174
Wed 28 Aug 1991

O:     Dog Biscuits (Judith L Robinson)
Ml:    Chocolate Fondue (Karen  Barrett)
OV:    Dried Tomatoes (Anne Louise Gockel)
SL:    Potato salad (Anne Louise Gockel)
C:     Cheddar and Tomato Biscuits (Anne Louise Gockel)
OV:    Spinach ala Marianne (Anne Louise Gockel)
OV:    Stuffed Mushrooms (Anne Louise Gockel)
M:     Italian Baked Hamburgers with Cheese (Anne Louise Gockel)
M:     Chicken Vegetable Packets (Anne Louise Gockel)
M:     Chicken Scallopine (Anne Louise Gockel)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#174 DOG-BISCUITS10 O "27 Aug 91" 1991
.RZ "DOG BISCUITS"
.IH
.IG "2 \(12 cups" "whole wheat flour" "425 g"
.IG "\(12 cup" "powdered dry milk"
.IG "\(12 tsp" "salt"
.IG "\(12 tsp" "garlic powder"
.IG "6 Tbls" "margarine, shortening, or meat drippings" "75 g"
.IG "1" "egg,"
beaten
.IG "1 tsp" "brown sugar"
.IG "\(12 cup" "ice water" "110 ml"
.PH
.SK 1
Preheat oven to
.TE 350 180 .
.SK 2
Combine flour, dry milk, salt and sugar. Cut in shortening until mixture
resembles cornmeal. Mix in egg. Add enough water so that mixture forms a
ball.
.SK 3
Pat out dough to
.AB "\(12 inch" "1 cm"
thick with fingers on a lightly oiled cookie sheet. Cut with doggie biscuit
cutter and remove scraps. Pat out scraps and proceed as before.
.SK 4
Bake for 25-30 minutes. Remove from oven and cool on rack.
.SH "Variations"
Add one of the following:
.IG "1 cup" "pureed cooked green vegatables or carrots"
.IG "6 Tbls" "whole wheat or rye kernels"
(available in health food stores)
.IG "2-3 Tbls" "dried soup greens"
.IG "3 Tbls" "liver powder"
(available in health food stores)
.PP
Mix in the ingredient of your choice when you add the egg, then proceed with
the basic directions.
.NX
There are no preservatives, so you may want to store some of them in the
freezer - they will mold like bread (or else I didn't bake them long enough).
\fBAND MY DOG LOVED THEM\fR.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Judith L Robinson
[e-mail]


.RH REC.FOOD.RECIPES-#174 FONDUE-CHOC-1 Dl "27 Aug 91" 1991
.RZ "CHOCOLATE FONDUE"
.KY PARTY
The following \fBvery easy\fR chocolate fondue recipe is a combination of
several other recipes and some information I received from others on the net a
few weeks ago.
.IH
.IG "\(12 cup" "pure cream" "150 ml"
.IG "9 oz block" "\fBGOOD\fR dark chocolate" "250 gm block"
(definitely not compound chocolate & the better the chocolate, the better the
fondue!)
.IG "1-2 Tbls" "rum" "15-30 ml"
or your favourite liqueur
.PH
.SK 1
Bring cream to a gentle boil. Remove from heat and add broken up chocolate.
Stir until chocolate has completely melted. Be patient! Return to very gentle
heat only if you have to.
.SK 2
Finally, add rum or liqueur and stir until combined. (Do not add liqueur while
the chocolate mixture is over heat).
.NX
Use chopped fresh fruit to dip in fondue - especially bananas, rock melon,
pineapple, pears, kiwi fruit, orange and mandarin segments and, of course,
strawberries.
.PP
At a recent event, 9 people went through the fondue fairly quickly - but that
was with everyone absolutely smothering the fruit in chocolate (you know -
"oops I dropped it in" followed by a lot of swishing it around in the
chocolate to get it out!) Under normal circumstances I would say 10 people
would easily have enough to eat!
.SH RATING
.I Difficulty:
very easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Karen Barrett
[e-mail]


.RH REC.FOOD.RECIPES-#174 TOMATOES-DRIED OV "27 Aug 91" 1991
.RZ "DRIED TOMATOES"
.KY PARTY DEHYDRATOR
They are wonderful in salads, biscuits, omlets, deviled eggs, quiche and as a
topping for fish or chicken dishes. They are also good straight from the jar
as a snack. They have a very intense tomato flavor that perks up almost any
dish. One quart of dried tomatoes represents about 1/8 of a bushel (or about
\(14 of a paper grocery sack) of fresh tomatoes.
.PP
It is easy to make dried tomatoes in a food dehydrator. I use the \fIHarvest
Maid FD1000\fR dehydrator. Harvest Maid has two popular expandable, circular
dehydrators. The FD1000 is the larger model and it's trays are about
.AB "15 inch" "40 cm"
in diameter. The smaller model may be called the \fISnackMaster\fR and it's
trays are
.AB "10-12 inch" "25-30 cm"
in diameter.
.SH "Equipment and Supplies"
.IG "" "Italian plum tomatoes"
or tomatoes intended for making tomato paste. The plum tomatoes are
cylindrical in shape. You want to use tomatoes that are \fBNOT\fR very juicy.
.IG "" "salt"
.IG "" "sharp knife"
that can cut tomatoes cleanly.
.IG "" "dehydrator"
.PP
It is better to have an outdoor electrical socket on covered porch so the
dehydrator can be left outside. The dehydrator generates a fair amount of
heat. Try to set it up outside or in a garage. Try to set the dehydrator
somewhere that raccoons won't find it.
.PH
.SK 1
Wash the tomatoes and try to drain off most of the water. Slice off the
blossom end (optional, but recommended). If you have small plum tomatoes, you
can cut them in half. Larger tomatoes need to be cut into thirds or quarters.
You want to have slices that are no more than
.AB "\(12 inch" "1 cm"
thick.
.SK 2
Lay the sliced tomatoes on the dehydrator trays in a single layer. You can
place the slices very close together, they shrink while they dry.
.SK 3
Sprinkle the tray of tomatoes with a small amount of salt. Sprinkle a few of
them with a bit of pepper if you want variety.
.SK 4
Set up the dehydrator and set it between
.TE 140-145 60-63 .
If you use a temperature much below
.TE 135 57
the tomatoes won't dry (after 24 hours they will look like they sat on the
counter overnight). If you use a temperature much over
.TE 150 65
the tomatoes will turn brown and develop a slightly overdone or burnt taste.
I find that most tomatoes dry within 24 hours at
.TE 140-145 60-63 ,
but they do not get overdone even after 36-48 hours at this temperature.
.SK 5
The tomatoes are done drying when they are fairly hard and leathery. They
should not feel sticky, even in the thickest spots. They should feel
leathery, but not moist and not pulpy.
.SK 6
After 12 hours, check the tomatoes. If you're using a dehydrator don't bother
checking before 12 hours since you don't want the dehydrator to cool down.
Remove any tomatoes that are done. Consolidate the ones that need more drying
and refill the dehydrator with more fresh sliced and salted tomatoes. Keep
checking and refilling the dehydrator. I can dry about \(12 bushel of tomatoes
by (re-)filling 4 trays in the FD1000 dehydrator 3-4 times. Ten trays hold
about \(12 bushel of fresh tomatoes (with the extra trays set the heat to
.TE 145-150 63-65
and expect to wait 18-24 hours).
.SH "Conditioning, Pasturizing and Storing"
You should pack the tomatoes loosely into jars, plastic containers or ziplock
bags for about 2 weeks. Shake the containers once or twice a day. This
distributes the remaining moisture evenly between all the pieces.
.PP
After conditioning, the tomatoes should be pasturized to kill any insects eggs
that were laid during drying. The easiest method is to place the dried
tomatoes in the freezer for 2 weeks. You can also pasturize the tomatoes in
the oven at about
.TE 180 82 .
This is apt to give the tomatoes a somewhat cooked taste. You must heat the
tomatoes thoroughly.
.PP
If the fruit has been properly conditioned and pasturized you should be able
to store it on the shelf, preferably in airtight containers. You may wish to
store the tomatoes in a refrigerator as they have no preservatives. They
should maintain their quality for at least a year, probably longer if stored
cold. You may store them in the freezer if you wish. One of my books says
that dried tomatoes stored at
.TE 34 1
will last up to a year and ones stored at
.TE 0 -18
will last up to 4 years. Anytime you want a reminder of summer, open the
container of tomatoes and sniff.
.PP
Some people cover the dried tomatoes with olive oil. As the tomatoes mature,
the olive oil gets an orange color and a delicate tomato flavor. You may add
a spice to the tomatoes and oil, such as basil, oregano or garlic. You should
drain off the oil before refreshing the tomatoes with hot water. The olive
oil can be used for cooking or in marvelous salad dressings. As you use the
oil, you should add more so that the tomatoes are always covered.
.PP
Some people refresh the tomatoes in hot water and then store them in olive
oil. The tomatoes I make are fairly thin and probably should not be stored
this way.
.SH "Alternate Drying Methods"
Tomatoes can be sun dried in areas with lots of sun and low humidity such as
the South West United States. Cover them with cheesecloth to keep insects
away. Be sure to pasturize the tomatoes.
.PP
You can also dry tomatoes in an oven. However most ovens will not maintain
an even temperature below about
.TE 170 77 .
You may find that the tomatoes taste somewhat overdone and almost burnt.
.SH "Refreshing the Tomatoes"
The dried tomatoes should be refreshed by soaking them in hot water before you
use them in most recipes. Bring
.AB "1-2 cups" "110-125 ml"
of hot water to a boil and add \(14 - \(12 cup of tomatoes. Let the tomatoes
soak for several minutes; as few as 2 minutes if they are thin and as much as
8 minutes if they are fairly thick. After soaking you may wish to slice or
chop the tomatoes. If your dinner recipe calls for water, use the water from
soaking the tomatoes instead. Otherwise save the water and add it to your
vegetable water for stock.
.SH "Some Recipes"
Here is a list of recipes that can be found in \fIREC.FOOD.RECIPES-#174
(27-Aug-91)\fR:
.RS
POTATO-SALAD    -Potato salad
BISCUITS-TOM    -Cheddar and Tomato Biscuits
SPINACH-MARIAN  -Spinach ala Marianne
MUSHROOM-STUFF  -Stuffed Mushrooms
HAMBURGER-BAKE  -Italian Baked Hamburgers with Cheese (i.e. Calazones)
CHICKEN-VEG     -Chicken Vegetable Packets
CHICKEN-SCALLO  -Chicken Scallopine
.RE
\fBReferences:\fR \fISun-Dried Tomatoes!\fR by Andrea Chesman. copyright 1990.
Published by The Crossing Press, Freedom, California 95019. $8.95 paperback.
(Contains approx. 75 recipes and some instructions on storing and drying
tomatoes).
.SH RATING
.I Difficulty:
moderate.
.I Time:
?
.I Precision:
no need to measure.
.WR
Anne Louise Gockel
[e-mail]


.RH REC.FOOD.RECIPES-#174 POTATO-SALAD-2 SL "27 Aug 91" 1991
.RZ "POTATO SALAD" "A recipe for dried tomatoes"
.KY MICROWAVE
\fBReferences:\fR \fISun-Dried Tomatoes!\fR by Andrea Chesman. copyright 1990.
Published by The Crossing Press, Freedom, California 95019. $8.95 paperback.
(Contains approx. 75 recipes and some instructions on storing and drying
tomatoes).
.IH "Approx 6 servings"
.IG "6 cups" "peeled and sliced potatoes"
(6-8 potatoes)
.IG "\(12 cup or less" "olive oil" "110 ml or less"
(use some of the oil from the marinated tomatoes)
.IG "\(14 cup or more" "white wine vinegar" "55 ml or more"
(red wine vinegar is ok)
.IG "1 Tbls" "capers"
.IG "1 cup" "chopped fresh parsley"
.IG "1/3 cup" "sun dried tomatoes,"
refreshed in hot water and cut into slivers
.IG "" "salt and pepper"
to taste
.IG "\(14 cup" "diced pepperoni or prosciutto ham"
(optional)
.IG "1" "red pepper,"
diced (optional)
.IG "1" "green pepper,"
diced (optional)
.IG "\(12 cup" "sliced scallions"
including greens (optional)
.PH
.SK 1K
Cook the sliced potatoes.
.br
Method 1) boil in salted water until tender, about 5 minutes.
.br
Method 2) place in a covered dish in the microwave with
.AB "\(14 cup" "55 ml"
of water, cook on high about 10 minutes, add salt and pepper, stir and cook on
high another 6-10 minutes. Let stand for about 5 minutes.
.SK 2
Mix the oil and vinegar together and pour them over the warm potatoes. Let
cool at room temperature. The potatoes will absorb much of the dressing.
Pour off extra dressing, leaving about
.AB "3 Tbls" "50 ml"
in the bottom of the bowl.
.SK 3
When the potatoes are cool, add the remaining ingredients. Add salt and
pepper to taste. Let stand for at least 30 minutes, several hours is better.
If you are storing this for over 24 hours, add the parsley about 30 minutes
before serving.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Anne Louise Gockel
[e-mail]


.RH REC.FOOD.RECIPES-#174 BISCUITS-TOM C "27 Aug 91" 1991
.RZ "CHEDDAR AND TOMATO BISCUITS" "A recipe for dried tomatoes"
.IH "Makes ~12 large biscuits"
.IG "3 cups" "flour" "375 g"
.IG "1 Tbls" "baking powder"
.IG "6-10 Tbls" "butter, margarine or shortening" "75-150 g"
.IG "\(34-1 cup" "milk" "170-225 ml"
.IG "\(14-1/3 cup" "dried tomatoes,"
refreshed in hot water and sliced or chopped
.IG "\(12-\(34 cup" "grated cheddar cheese" "50-75 g"
(or substitute parmesan for some or all cheese)
.PH
.SK 1
Sift the flour and baking powder togeter. Cut in the butter using a pastry
cutter or two forks. Add
.AB "\(12 - \(34 cup" "110-170 ml"
of milk and mix together. If there is still flour in the bowl add more milk.
Biscuit dough should form a loose ball and be stickier than pie crust dough.
Mix dough quickly and stop as soon as it's mixed.
.SK 2
Add tomatoes and cheese. Drop very large spoonfuls (a heaping serving spoon)
of dough onto a greased baking sheet. Bake for 15-20 minutes at
.TE 325 160 .
Serve warm or cold.
.SH RATING
.I Difficulty:
easy.
.I Time:
35 mins.
.I Precision:
measure ingredients.
.WR
Anne Louise Gockel
[e-mail]


.RH REC.FOOD.RECIPES-#174 SPINACH-MARIAN OV "27 Aug 91" 1991
.RZ "SPINACH ALA MARIANNE" "A recipe for dried tomatoes"
.IH
.IG "1 lb" "fresh spinach" "450 g"
.IG "1-3 Tbls" "olive oil" "15-50 ml"
.IG "" "garlic"
.IG "\(14 cup" "dried tomatoes"
.PH
.SK 1
Clean spinach. Place in a covered sauce pan with water still clinging to the
leaves.
.SK 2
Heat some water and refresh dried tomatoes. Cut into slivers.
.SK 3
Heat olive oil (from marinated tomatoes) in a small frying pan. Peel several
cloves of garlic, slice them into 2 or 3 pieces and smash them with a heavy
coffee cup or by pounding them with the flat of a wide knife. Coarsely chop
the slightly crushed garlic. Add garlic to the hot oil and brown it. Remove
from heat.
.SK 4
Cook the spinach. If the spinach is fresh and young, cook it until just
wilted. If the spinach is older, cook it a bit longer.
.SK 5
Pour the oil and garlic over the spinach. Sprinkle the tomatoes over it and
add a small amount of salt and pepper. Toss the spinach to mix.
.SH RATING
.I Difficulty:
easy.
.I Time:
35 mins.
.I Precision:
measure ingredients.
.WR
Anne Louise Gockel
[e-mail]


.RH REC.FOOD.RECIPES-#174 MUSHROOM-STUF1 OV "27 Aug 91" 1991
.RZ "STUFFED MUSHROOMS" "A recipe for dried tomatoes"
\fBReferences:\fR \fISun-Dried Tomatoes!\fR by Andrea Chesman. copyright 1990.
Published by The Crossing Press, Freedom, California 95019. $8.95 paperback.
(Contains approx. 75 recipes and some instructions on storing and drying
tomatoes).
.IH
.IG "16 large" "fresh mushrooms"
.IG "4 Tbls" "olive oil" "65 ml"
(from marinated tomatoes)
.IG "6 Tbls" "finely minced onion"
(very optional)
.IG "\(14 cup" "dried tomatoes,"
refreshed and minced
.IG "4 Tbls" "dry white wine" "65 ml"
(or substitute water from refreshing tomatoes)
.IG "\(12 cup" "grated cheese" "50 g"
(Parmesan, Swiss, etc)
.IG "~\(12 cup" "dry bread crumbs" "~50 g"
.IG "\(12 cup or less" "minced fresh parsley"
.IG "\(12 tsp" "dry tarragon"
.IG "2 Tbls" "cream" "30 ml"
(optional)
.IG "" "salt and pepper"
to taste
.IG "4 Tbls" "butter" "50 g"
.PH
.SK 1
Remove stems from mushrooms and mince them finely. Brush mushroom caps with
.AB "1 Tbls" "15 ml"
oil (optional). Place caps in a baking pan.
.SK 2
Heat
.AB "3 Tbls" "50 ml"
oil in a large frying pan. Add onion and saute until soft, 2-3 minutes. Add
the minced mushroom stems and continue to saute until lightly browned (about
4 minutes). Add the minced tomatoes and wine. Boil rapidly until the liquid
is almost evaporated. Remove from the heat.
.SK 3
Set aside 3 Tbls of cheese. Mix remaining cheese with the bread crumbs,
tomato mixture and herbs. If the mixture is too dry, add up to
.AB "2 Tbls" "30 ml"
of cream (or water). Season with salt and pepper.
.SK 4
Fill the mushroom caps with a heaping spoonful of stuffing. It helps to help
form it into a ball, possibly by rolling it your hands. Top with a dot of
butter and sprinkle with grated cheese.
.SK 5
Bake at
.TE 350 180
for 20 minutes. Serve hot. Ok cold for lunch time leftovers.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
Anne Louise Gockel
[e-mail]


.RH REC.FOOD.RECIPES-#174 HAMBURGER-BAKE M "27 Aug 91" 1991
.RZ "ITALIAN BAKED HAMBURGERS WITH CHEESE" "Calazones - uses dried tomatoes"
.KY ITALIAN BEEF
.IH "8 servings"
.IG "2 loaves" "pizza dough or thawed frozen bread dough"
.IG "\(12 lb" "ground beef" "225 g"
(ground round or other low fat ground beef)
.IG "\(14-1/3 cup" "dried tomatoes"
.IG "1 cup" "shredded mozerrella cheese"
.IG "2 cups" "spinach"
(wash it and cook it; chop coarsely)
.IG "1-2 cloves" "garlic"
.IG "1 Tbls or less" "olive oil" "15 ml or less"
.IG "" "parmesan cheese"
.IG "" "salt and pepper"
.PH
.SK 1
Refresh the tomatoes in hot water and chop them.
.SK 2
Crush and saute garlic in olive oil. Add the ground beef. Cook.
.SK 3
Drain off excess oil. Add salt and pepper to taste.
.SK 4
Take each loaf of pizza dough or bread dough and cut it into 4 pieces. Pat,
roll or stretch each piece into a
.AB "6-9 inch" "15-20 cm"
circle.
.SK 5
Filling the calazones: Be sure to keep all filling at least
.AB "\(14 inch" "\(12 cm"
from the edge or else you will have trouble sealing them. Place 1-2 Tbls of
meat on half of the dough. Add some tomato bits and spinach. Top with 1 Tbls
cheese and a bit of parmesan.
.SK 6
Dip your fingers into warm water. Wet the edge of the dough. Stretch half of
the dough over the filling and press the edges to seal. Either use your
fingers or a fork to seal them. Or you can roll the bottom edge up over the
top edge, twisting them together like a rope around the edge. This method is
slightly more time consuming, but the calazones generally don't leak.
.SK 7
Place calazones on a baking sheet that has been greased or covered with
cornmeal. Let them rise in a warm place for 30-60 minutes. Brush lightly
with oil. Bake 20-30 minutes at
.TE 350 180 .
.SH RATING
.I Difficulty:
moderate.
.I Time:
2 \(14 hours.
.I Precision:
measure ingredients.
.WR
Anne Louise Gockel
[e-mail]


.RH REC.FOOD.RECIPES-#174 CHICKEN-VEG M "27 Aug 91" 1991
.RZ "CHICKEN VEGETABLE PACKETS" "A recipe for dried tomatoes"
.KY CHICKEN
\fBReferences:\fR \fISun-Dried Tomatoes!\fR by Andrea Chesman. copyright 1990.
Published by The Crossing Press, Freedom, California 95019. $8.95 paperback.
(Contains approx. 75 recipes and some instructions on storing and drying
tomatoes).
.IH "4 servings"
.IG "2 cups" "assorted julienned vegetables"
(zucchini, carrots, red bell peppers, yellow squash)
.IG "4" "chicken breasts,"
boned and skinned
.IG "\(14 cup" "dried tomatoes"
.IG "\(14 cup" "lemon juice" "55 ml"
.IG "2 tsp" "dried basil"
.IG "4 tsp" "minced garlic"
.IG "salt and papper"
to taste
.PH
.SK 1
Cut four
.AB "12 inch" "30 cm"
circles from the kitchen parchment paper or cut similar sized pieces of
aluminium foil. Fold each circle in half, then unfold. Place \(12 cup of
vegetables in the center of each circle, next to the fold. Top with a chicken
breast and some of the rest of the ingredients. Refold the paper over the
chicken so that the cut edges meet. Fold and roll the edges up all the way to
seal.
.SK 2
Place the packets on a backing sheet. Bake at
.TE 400 200
for 20-25 minutes until the parchment paper is browned and puffed. Cut open
and serve.
.SH RATING
.I Difficulty:
easy.
.I Time:
40 mins.
.I Precision:
measure ingredients.
.WR
Anne Louise Gockel
[e-mail]


.RH REC.FOOD.RECIPES-#174 CHICKEN-SCALLO M "27 Aug 91" 1991
.RZ "CHICKEN SCALLOPINE" "A recipe for dried tomatoes"
.KY CHICKEN
\fBReferences:\fR \fISun-Dried Tomatoes!\fR by Andrea Chesman. copyright 1990.
Published by The Crossing Press, Freedom, California 95019. $8.95 paperback.
(Contains approx. 75 recipes and some instructions on storing and drying
tomatoes).
.IH "4 servings"
.IG "4" "chicken breasts,"
skinned and boned
.IG "4 slices" "fontina or Swiss cheese"
.IG "4 oz" "prosciutto," "100 g"
chopped
.IG "\(14 cup" "dried tomatoes,"
refreshed in hot water and chopped
.IG "4 Tbls" "Parmesan cheese"
.IG "2 Tbls" "olive oil" "30 ml"
(from marinated tomatoes)
.IG "2 Tbls" "minced shallots"
.IG "1 cup" "chicken stock" "225 ml"
.IG "\(14 cup" "white wine" "55 ml"
.PH
.SK 1
Pound chicken breasts between sheets of waxed paper until about
.AB "\(14 inch" "\(12 cm"
thick.
.SK 2
Set aside 2 Tbls prosciutto and \(12 cup tomatoes for the sauce. Divide the
remaining prosciutto, tomatoes, fontina and Parmesan into 4 portions and place
each portion in the center of a chicken breast. Roll up the breast into a
cylinder and tie with a string.
.SK 3
Heat the olive oil, add the chicken and brown. Remove the chicken and keep
warm. Add the shallots and saute for about 2 minutes. Add the wine and stock
and scrape up and drippings in the bottom of the pan.
.SK 4
Return the chicken to the pan, cover and cook over low for 20 minutes. Remove
the chicken and keep it warm. Cook the sauce over high heat until it
thickens. Add reserved prosciutto and tomatoes and heat for about 5 minutes.
Pour sauce over chicken and serve.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
Anne Louise Gockel
[e-mail]