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Rec.Food.Recipes Digest #175
Fri 30 Aug 1991

Col:   Scones (Bill Turner)
MVl:   Baked Rigatoni (Patricia Cuocco)
SP:    Cafe Cartier's Cream of Tomato Soup (Doug Tucker)
Bo:    Zucchini Bread (Pam Araki)
M:     Paella (Sharalee)
SLl:   Greek Cucumber Salad (Lynn Alford)
SV:    Art Jensen's Hot Pepper Sauce (Jan Byrd)
SPV:   Leek Soup (morrosko)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#175 SCONES-1 Col "29 Aug 91" 1991
.RZ "SCONES"
Here is a recipe from my mother-in-law which works well.
.IH
.IG "2 cups" "sifted flour" "250 g"
.IG "3 tsp" "baking powder"
.IG "1 tsp" "salt"
.IG "\(14 cup" "shortening"
.IG "2 Tbls" "sugar"
.IG "\(12 cup" "milk" "110 ml"
.IG "1" "egg,"
slightly beaten
.PH
.SK 1
Mix the dry ingredients, then cut in the shortening, just as if you were
making biscuits. Add the milk and egg -- you may need to add more flour if
the dough is too sticky, or more milk if it is too dry. It should be slightly
moister/softer than a regular biscuit.
.SK 2
Roll into a circle, about
.AB "\(14 inch" "\(12 cm"
thick, slightly thicker in the center. Cut into wedges (eight works well), and
place on an ungreased baking sheet.
.SK 3
Bake at
.TE 450 230
for 10-12 minutes, until golden.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Bill Turner
[e-mail]


.RH REC.FOOD.RECIPES-#175 RIGATONI-BAKED MVl "29 Aug 91" 1991
.RZ "BAKED RIGATONI" "(or Penne Pasta or Ziti)"
.KY ITALIAN BEEF
.IH
.IG "1 lb" "pasta," "450 g"
cooked al dente and drained
.IG "2 \(12 cups" "Italian tomato sauce" "560 ml"
(I know there have been recipes posted; I posted one myself)
.IG "1 lb" "Ricotta cheese" "450 g"
.IG "1 lb" "Mozzarella cheese" "450 g"
(diced)
.IG "3 Tbls" "grated cheese"
or to taste (I like either Romano or Parmesan)
.PH
.SK 1
After draining the pasta and discarding the water, put the pasta back in the
pot. Stir in the Ricotta and Mozzerella. Stir in 2 cups of the sauce. Stir
in the grated cheese.
.SK 2
Transfer to a baking dish (use PAM or some other vegetable spray to coat the
dish). Pat down the mixture. Top with the remaining sauce; use a little extra
grated cheese on top.
.SK 3
Bake at
.TE 375 190
for 25 minutes or until the pasta on top is golden brown. If the top starts
to get to brown before the dish is thoroughly baked, wrap in aluminum foil and
continue to bake.
.NX
Don't be afraid to use extra grated cheese if you like that taste.
.PP
\fIVariation:\fR Stir in
.IG "\(12 lb" "sauteed ground beef" "225 g"
.br
before transferring to baking dish.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Patricia Cuocco
[e-mail]


.RH REC.FOOD.RECIPES-#175 TOMATO-SOUP-1 SP "29 Aug 91" 1991
.RZ "CREAM OF TOMATO SOUP" "From Cafe Cartier"
Cafe Cartier is a local French bistro that serves the \fBmost\fR wonderful
cream of tomato soup -- and they're willing to share the recipe! I've not yet
made it from these instructions, so your milage may vary.
.IH
.IG "2 Tbls" "butter" "25 g"
.IG "1 cup" "onions,"
finely chopped
.IG "8 oz" "fresh mushroom," "225 g"
sliced
.IG "2 Tbls" "flour"
.IG "14 oz can" "whole, peeled tomatoes" "400 g"
.IG "1 cup" "hot water" "225 ml"
.IG "16 oz can" "tomato sauce" "450 g"
.IG "2" "beef bouillon cubes,"
dissolved in
.AB "\(14 cup" "water" "55 ml"
.IG "\(12 tsp" "white pepper"
.IG "1 tsp" "sugar"
.IG "1 pt" "heavy cream" "450 ml"
.PH
.SK 1
Saute onions and mushrooms in butter 5 minutes or until onions become
translucent.
.SK 2
Add flour, mixing well. Cook until bubbly.
.SK 3
Add hot water, tomato sauce, bouillon mix and pepper, stirring well after each
addition. Cook until soup bubbles.
.SK 4
Remove from heat, add sugar and cream, mixing well.
.SK 5
Heat through, adjusting seasonings to taste.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 mins.
.I Precision:
measure ingredients.
.WR
Douglas Tucker
[e-mail]


.RH REC.FOOD.RECIPES-#175 ZUCCHINIBREAD4 Bo "29 Aug 91" 1991
.RZ "ZUCCHINI BREAD"
This recipe yields a zucchini bread that is very moist inside and crunchy on
top. The best I've ever had, and....its easy!
.IH
.IG "1 \(12 cups" "shredded zucchini"
.IG "\(12 cup" "vegetable oil"
.IG "1 cup" "sugar" "200 g"
.IG "\(12 tsp" "cinnamon"
.IG "\(12 tsp" "baking soda"
.IG "\(12 tsp" "salt"
.IG "\(14 tsp" "baking powder"
.IG "2" "eggs"
.IG "1 \(12 cups" "flour" "190 g"
.PH
.SK 1
Shred the zucchini - 1 big one or 2 smaller ones - and set aside 'til later.
.SK 2
Mix the oil, sugar, cinnamon, soda, salt, powder & eggs 'til smooth.
.SK 3
Stir in flour. Then, stir in zucchini.
.SK 4
Pour into a greased and floured
.AB "9x5 inch" "23x13 cm"
baking pan and bake on
.TE 350 180
for about 1 \(14 hours or until a knife comes out clean.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
Pam Araki
[e-mail]


.RH REC.FOOD.RECIPES-#175 PAELLA-2 M "30 Aug 91" 1991
.RZ "PAELLA"
.KY SPANISH CHICKEN FISH
The reason you have found paella to be radically different depending where you
get it is that it's another of these wonderful \fIcollect everything in the
fridge and throw it in the pot\fR dishes. The following is sort of an outline
- improvise to suit your own tastes. Quantities, except for the rice and
broth, are extremely flexible.
.SH "Phase I - Make the Chicken & Broth"
.IH
.IG "~3 lb" "chicken parts" "1 1/3 kg"
(or a whole fryer)
.IG "" "various vegetables"
(like onion, garlic, celery, carrot, leeks, etc.)
.IG "2" "bay leaves"
.IG "a few" "whole cloves"
.IG "" "salt and pepper"
to taste
.SK 1
Put chicken parts in about
.AB "10 cups" "2 \(14 l"
of water with salt and pepper. Add a couple of bay leaves and a few whole
cloves. You can also add things like onion, garlic, celery, carrot, leeks,
etc. as you would when making chicken soup. Cook until the chicken is tender.
.SK 2
Strain and save the broth, and discard (or eat) all the solid bits except the
chicken meat and the bay leaves. Tear the chicken into manageable pieces and
set aside. (I've had paella where the chicken was left on the bones, and I
find it rather difficult to eat).
.SH "Phase II - Things to be Sauteed"
.IH
.IG "" "olive oil"
(for sauteeing)
.IG "" "garlic,"
sliced, crushed or minced
.IG "several" "cloves,"
sliced, crushed or minced
.IG "1 med-large" "onion,"
chopped
.IG "1 large" "bell pepper,"
finely diced
.IG "1 small" "hot pepper"
(optional)
.IG "3-4 med" "tomatoes,"
chopped, left sitting in some wine
.IG "chorizo,"
cut into
.AB "\(14 inch" "\(12 cm"
slices (I've used kielbasa when I can't get chorizo - it doesn't matter as
long as it's that kind of firm sausage)
.IG "" "shrimp,"
shelled and deveined
.PH
.SK 1
Heat some olive oil over high heat in a \fBlarge\fR pan (they actually sell
paella pans, but you can use a large saute pan or even a wok). Add the garlic
and saute until light brown. Add the onions, cook until translucent. Add the
pepper, cook a few minutes more. Add the sausage and shrimp. When the shrimp
are done (they've \fBjust\fR turned kind of orange-red-pink and are curled up
- don't overcook them), add the tomatoes and their wine. Turn the heat down a
bit.
.SH "Phase III -- The Wet Part"
.IH
.IG "~2 lbs" "live mussels and/or clams" "~1 kg"
.IG "3 cups" "rice" "600 g"
.IG "" "oregano"
.IG "" "thyme"
.IG "" "ground pepper"
(black or white, a little cayenne if you like)
.IG "2-3 threads" "saffron"
.PH
.SK 1
You need the chicken broth, chicken and bay leaves from Phase I.
.SK 1
Prepare the shellfish (remove their beards, wash the shells, make sure none of
them are dead). Put
.AB "~6 cups" "1 1/3 l"
of chicken broth (from Phase I) into the pan with the cooked veggies, sausage
and shrimp. Add spices to taste (don't forget the bay leaves from Phase I).
The saffron is the big flavor here. Stir thoroughly, then add the shellfish.
Cook for a few minutes, and the shellfish should start to open.
.SK 2
When they are well on their way, start sprinkling the rice over the mixture,
gently folding it in as you go. Be careful from this point on not to mangle
the shellfish - you don't want a lot of empty shells when you're done. When
all the rice is in the dish, let it cook for 10 mins. or so, stirring
occasionally. Add the rest of the broth and the cooked chicken pieces.
Continue cooking until the rice is \fIright\fR - tender, not too dry, not too
wet. Take out the bay leaves (or don't bother if it's just you).
.NX
I've had this with peas in it, which was quite good. You can use any kind of
shellfish, vary the veggies, change the spices, substitute bite sized pieces
of boneless pork for the sausage, etc etc. Use your imagination and have fun!
.SH RATING
.I Difficulty:
moderate.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Sharalee
[e-mail]


.RH REC.FOOD.RECIPES-#175 CUCUMBER-SAL-3 SLl "30 Aug 91" 1991
.RZ "GREEK CUCUMBER SALAD" "Simple"
.KY GREEK NOBAKE
.IH
.IG "3" "cucumbers"
.IG "1 pt" "yogurt" "450 ml"
.IG "1-2 cloves" "garlic"
.IG "" "mint leaves,"
chopped
.IG "" "salt"
(to taste)
.PH
.SK 1
Crush the garlic. Add salt, yogurt, mint.
.SK 2
Peel and slice the cucumbers.
.SK 3
Stir all ingredients together and refrigerate for an hour or so.
.NX
I've made it without the mint. The constrasting tastes of garlic, yogurt and
cucumber are really quite good.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins + 1 hour chilling.
.I Precision:
measure ingredients.
.WR
Lynn Alford
[e-mail]


.RH REC.FOOD.RECIPES-#175 HOTPEPPER-SAUC SV "30 Aug 91" 1991
.RZ "ART JENSEN'S HOT PEPPER SAUCE"
This is a great way to use all those peppers (jalapeno, cayenne, etc.) that
produce like rabbits in your vegetable garden. Now if the tomatoes would only
do as well as the peppers...
.IH
.IG "15 oz can" "tomato sauce" "425 g can"
.IG "15 oz can" "stewed tomatoes" "425 g can"
.IG "6 oz can" "tomato paste" "175 g can"
.IG "12 oz" "jalapenos" "350 g"
.IG "4 oz" "green chiles" "100 g"
(big ones)
.IG "\(12" "white onion"
.IG "" "miscellaneous peppers"
(to taste)
.IG "" "red pepper"
(the Italian kind)
.IG "" "paprika"
.IG "" "cumin seed"
.IG "" "celery seed"
.IG "" "apple cider vinegar"
.IG "few squirts" "Tabasco sauce"
.IG "" "concentrated lemon juice"
.IG "" "sugar"
.IG "" "onion salt"
(a tad)
.IG "" "chili powder"
.PH
.SK 1
Finely dice the onions and peppers, chop the stewed tomatoes.
.SK 2
Mix all the ingredients together and cook over low heat for about 30 minutes.
Makes about
.AB "5 cups" "1125 ml" .
.SH RATING
.I Difficulty:
very easy.
.I Time:
40 mins.
.I Precision:
approximate measurements.
.WR
Jan Byrd
[e-mail]


.RH REC.FOOD.RECIPES-#175 LEEK-SOUP SPV "30 Aug 91" 1991
.RZ "LEEK SOUP" "Easy cold soup"
.KY SPANISH
.IH
.IG "" "leeks"
.IG "" "potatoes"
.IG "" "carrots"
.PH
.SK 1
Peel potatoes and carrots, and cut in not very small pieces (some people do
not cut them). Clean and cut up the leeks.
.SK 2
Boil in not too much water, so that at the end you don't have much left (and
do not throw it away!)
.SK 3
Let it cool (in the fridge if you want).
.SK 4
Serve in a traditional spanish fashion with salt, oil and either lemon juice
or vinegar.
.SH RATING
.I Difficulty:
very easy.
.I Time:
20 mins.
.I Precision:
no need to measure.
.WR
morrosko
[e-mail]