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Rec.Food.Recipes Digest #178
Tue 10 Sep 1991

OV:    South Indian Coconut Rice (P.S.Sriram)
DVl:   Black Rice with Coconut Milk (Christopher Possanza)
Col:   New York-style Cheesecake (Duane Murray)
AV:    Spicy Bean Dip (Amie L Flexner)
SV:    Hot Salsa (Maralee Morado)
Dol:   Bread and Fig Pudding (Wendy Campbell)
Dol:   Fig and Raisin Pudding (Wendy Campbell)
OV:    Fig Filling (Wendy Campbell)
D:     Rhubarb and Dates (Wendy Campbell)
OV:    Canned Figs (Wendy Campbell)
OV:    Fig Jam (Wendy Campbell)
OV:    Fig Pickle (Wendy Campbell)
OV:    Fig Preserves (Wendy Campbell)

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.RH REC.FOOD.RECIPES-#178 RICE-COCONUT OV "5 Sep 91" 1991
.RZ "SOUTH INDIAN COCONUT RICE" "Rice sidedish"
.KY INDIAN
.IH
.IG "10-15" "red chillies"
.IG "1 tsp" "thania (celantro) seeds"
.IG "" "oil"
.IG "" "asfotedia"
.IG "~2 Tbls" "channa dal"
.IG "2 cups" "coconut,"
freshly broken and grated
.IG "4 cups" "white rice" "800 g"
.IG "2 Tbls" "vegetable oil" "30 ml"
.IG "" "mustard seeds"
.IG "" "turmeric powder"
.IG "1 tsp" "channa dal"
.IG "1 tsp" "urad dal"
.IG "" "red chillies"
.IG "" "green chillies"
.IG "" "salt"
to taste
.IG "1 tsp" "coconut oil,"
optional
.IG "" "celantro leaves,"
freshly cut
.IG "" "bay leaves"
.PH
.SK 1
First make the seasoning powder (see notes): First take the 10-15 red
chillies, thania seeds, (I am sorry that all names are Indian, you can
probably get these in any Indian grocery store) and fry them in a pan with
very little oil. Add some Asfotedia for aroma.
.SK 2
Put into a blender and add the channa dal. Grind them coarsely, remember the
channa dal should not be in whole pieces). Keep this aside for garnishing.
.SK 3
Cook white rice in a cooker, add less water than actually written in the
instructions (about
.AB "6 cups)." "1 1/3 l."
I prefer Adolphus brand Long Grain white rice.
.SK 4
In a frying pan put about
.AB "2 Tbls" "30 ml"
of vegetable oil and heat it. Add some mustard seeds and let them burst, then
add a little turmeric powder. To this add 1 tsp of channa dal and urad dal
and fry till golden yellow. Add some finely split red chillies and green
chillies as required. Then add in the grated coconut and stir for about 10
secs. Then add the rice to this mixture away from the fire and mix thoroughly.
Add salt to taste. Add 2 tsp of seasoning mixture to the rice and stir. If
you could lay your hands on some coconut oil add a teaspoonful for aroma.
Garnish with some freshly cut celantro leaves and some bay leaves.
.SH 5
This is ready to be served with chips or pickle as side dish. Or you can make
come chatni by grinding finely some coconut with green chillies and celantro
with water for consistency. Add salt to taste.
.NX
Add 1 tsp of chilli powder when frying the items if you could not make the
seasoning powder.
.PP
Reduce the number of chillies used if you want it to be less hot.
.PP
Reduce the amount of oil initially while frying if you want it less fattening.
.SH RATING
.I Difficulty:
moderate.
.I Time:
Time to cook rice + 10 mins.
.I Precision:
measure ingredients.
.WR
P.S.Sriram
[e-mail]


.RH REC.FOOD.RECIPES-#178 RICE-BLACK DVl "7 Sep 91" 1991
.RZ "BLACK RICE WITH COCONUT MILK" "Rice desert"
I got this one from a local newspaper. You might be able to find the bai toey
leaves in an oriental grocery store. I've made this once, and it was very
good.
.IH
.IG "2 cups" "glutinous black rice" "400 g"
.IG "3 cups" "water" "2/3 l"
.IG "13.5 fl oz can" "coconut milk" "385 ml"
.IG "1 cup" "sugar" "200 g"
.IG "1/8 tsp" "salt"
.IG "2" "dried bai toey (pandanus) leaves"
.PH
.SK 1
Wash and drain the rice. In a medium-sized pot, uncovered, bring the rice and
water to a boil over high heat, stirring occasionally. Reduce heat to low,
cover and simmer for 30 minutes, or until the rice is soft. Let the rice cool.
.SK 2
In a saucepan, cook the coconut milk, sugar, salt, and bai toey leaves,
uncovered, over low heat for 20 minutes, stirring occasionally.
.SK 3
Discard the leaves. Scoop spoonfuls of rice into individual serving dishes,
then pour the coconut mixture on top. Serve at room temperature.
.NX
If you do not eat all this dessert at one meal, you can refrigerate the rice
and coconut mixture separately, then bring back to room temperature by warming
at 100 percent power for 1 minute in a microwave oven. The coconut mixture
will separate during refrigeration, so stir with a fork until smooth.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Christopher Possanza
[e-mail]


.RH REC.FOOD.RECIPES-#178 CHEESECAKE19 Col "7 Sep 91" 1991
.RZ "NEW YORK-STYLE CHEESECAKE"
This is a pretty complex recipe, but is worth the effort. The result is a
rich and creamy (provided you used Philly brand!!!) cake that will stand up to
any fruit sauce you may spoon over it, and tastes even better naked (which is
the only way I will eat it). I stole this recipe from some cookbook years
ago, but I am sure the recipe has changed over the years.
.IH "Crust (use g. cracker crust? yuk!)"
.IG "1 cup" "flour" "125 g"
.IG "\(14 cup" "sugar" "50 g"
.IG "1" "egg yolk,"
slighly beaten
.IG "\(14 tsp" "vanilla"
.IG "\(12 cup" "butter or margarine" "100 g"
.IH "Inside"
.IG "5 pkg" "cream cheese"
(must be Philly brand!!!) softened
.IG "\(14 tsp" "vanilla"
.IG "1 \(34 cups" "sugar" "350 g"
.IG "3 Tbls" "flour"
.IG "4-5 large" "eggs"
.IG "2" "egg yolks"
.IG "\(14 cup" "whipping cream" "55 ml"
.PH "Crust Prep:"
.SK 1
After mixing flour and sugar, cut in butter until crumbly.
.SK 2
Add egg yolk and vanilla, then mix.
.SK 3
Pat half of dough on bottom of
.AB "9 inch" "23 cm"
springform pan with sides removed (you may need to run down to the local
kitchen store to buy this pan first. Don't attempt this recipe without it).
.SK 4
Bake at
.TE 400 200
for 8 minutes, then cool.
.SK 5
Butter sides of pan. Attach sides to bottom of pan. Pat remaining dough on
sides of pan,
.AB "1 \(34 inches" "4 \(12 cm"
high.
.PH "Inside Prep:"
.SK 6
Beat cheese and vanilla. Mix sugar, flour and \(14 tsp salt and slowly add to
cheese. Add eggs and yolks one at a time beating mixture after each addition.
Gently add cream.
.SK 7
Turn mix into crusted pan. Bake at
.TE 450 230
for 12 minutes, reduce heat to
.TE 300 150
and bake for 65 minutes or until knife inserted in center of cake comes out
clean.
.SK 8
Let cool for \(12 hour. Loosen cake from sides. Let cool another \(12 hour.
Remove pan sides. Let cool 2 hours. Chill.
.SH RATING
.I Difficulty:
moderate.
.I Time:
2 hours + cooling time.
.I Precision:
measure ingredients.
.WR
Duane Murray
[e-mail]


.RH REC.FOOD.RECIPES-#178 BEAN-DIP AV "9 Sep 91" 1991
.RZ "SPICY BEAN DIP"
.KY PARTY NO-BAKE
The following is a very simple dip for breads, crackers and vegetables, and
can be made spicy or not to taste. This can also be used as a sandwich spread.
.IH
.IG "2 small cans" "beans,"
- unsweetened, I prefer 1 can each of pinto and kidney
.IG "1 small can" "tomato paste"
.IG "" "apple juice,"
- to texture
.IG "" "spices,"
I tend to use: onion, garlic, basil, parsley, peppers or chile powder
.PH
.SK 1
If using fresh onion and or garlic, sautee in the bottom of the pot with a
little bit of oil at the beginning.
.SK 2
Place beans tomatoes and spices in bowl, except for chiles. Mash with fork or
potato masher, add liquid, either apple juice or water till it reaches a
consistency of a thick paste, but is still thin enough to serve. Add chile
peppers/powder till it tastes good to you. I tend to like it spicy.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
approximate measurements.
.WR
Amie L Flexner
[e-mail]


.RH REC.FOOD.RECIPES-#178 SALSA-8 SV "9 Sep 91" 1991
.RZ "HOT SALSA"
.KY MEXICAN NO-BAKE
I got this salsa recipe from my mother-in-law who is Mexican. Its great on
Tacos, on eggs, and in omelets.
.IH
.IG "1 large" "tomato"
.IG "\(12" "onion"
.IG "4-5" "Jalapeno peppers"
.PH
.SK 1
Chop up, mix together, and enjoy.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
approximate measurements.
.WR
Maralee Morado
[e-mail]


.RH REC.FOOD.RECIPES-#178 BREAD-FIG-PUDD Dol "9 Sep 91" 1991
.RZ "BREAD AND FIG PUDDING"
This is from Marion Harland's \fIComplete Cook Book\fR; Copyright 1903.
.IH
.IG "" "figs"
.IG "6 Tbls" "sugar" "75 g"
.IG "" "bread"
with crusts removed
.IG "1 cup" "milk" "225 ml"
.IG "4" "eggs"
(lightly beaten)
.PH
.SK 1
Dice figs into small pieces and set aside.
.SK 2
Make a custard by heating the milk and pouring it onto the eggs and sugar.
Cook until mixture is just thick enough to coat the spoon.
.SK 3
Dip crustless slices of bread for a second in milk; put a layer into a pudding
dish (casserole), cover with the figs and pour over enough custard to cover.
Repeat until dish is full; making sure there is enough for the bread to be
totally soaked.
.SK 4
Cover dish and bake until custard is set (I suggest
.TE 350 180
for about an hour but keep checking).
.SK 5
Serve warm with hard sauce.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
Wendy Campbell
[e-mail]


.RH REC.FOOD.RECIPES-#178 FIG-RAISIN-PUD Dol "9 Sep 91" 1991
.RZ "FIG AND RAISIN PUDDING"
.IH
.IG "1 cup (heaped)" "bread crumbs" "100 g"
.IG "3" "eggs"
(lightly beaten)
.IG "\(12 cup" "raisins"
(seeded and quartered)
.IG "3 Tbls" "flour"
.IG "extra" "flour"
.IG "1 cup" "milk" "225 ml"
.IG "\(12 cup" "diced figs"
(soak 1 hour in warm water if dried)
.IG "" "cooking oil"
.IG "1 tsp" "baking powder"
.PH
.SK 1
Sift the flour and baking powder together.
.SK 2
Ready figs and raisins.
.SK 3
Soak breadcrumbs in milk for one hour.
.SK 4
Stir eggs, oil and flour mixture into the breadcrumb mixture.
.SK 5
Mix the fruit together and thouroughly coat with flour. Stir fruit into
batter. Pour mixture into pudding mold (casserole will do) with tightly
fitting top (make sure dish is large enough for pudding to swell).
.SK 6
Steam for at least 3 hours. Turn pudding out of dish and set in oven for 5
minutes. (About
.TE 350 180 ).
Serve with sauce of your choice.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
Wendy Campbell
[e-mail]


.RH REC.FOOD.RECIPES-#178 FIG-FILLING OV "9 Sep 91" 1991
.RZ "FIG FILLING" "For cakes, cookies, etc."
.IH
.IG "1 cup" "water" "225 ml"
.IG "1 pt" "figs" "450 ml"
(finely chopped)
.IG "\(12 cup" "sugar" "100 g"
.PH
.SK 1
Put water in pan over heat and add sugar. Add figs to syrup and cook together
until soft and smooth.
.SK 2
When cold; use as desired.
.SH RATING
.I Difficulty:
very easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Wendy Campbell
[e-mail]


.RH REC.FOOD.RECIPES-#178 RHUBARB+DATES D "9 Sep 91" 1991
.RZ "RHUBARB AND DATES" "Simple desert"
.IH
.IG "4 oz" "dates" "100 g"
.IG "" "sugar"
to taste
.IG "3 cups" "raw rhubard"
(cut into
.AB "1 inch" "2 \(12 cm"
pieces)
.PH
.SK 1
Cover dates with hot water and cook for 5 min.
.SK 2
Add rhubarb and cook tightly covered until rhubarb is tender.
.SK 3
Sweeten to taste and cool in covered bowl.
.SK 4
Chill until ready to serve.
.SH RATING
.I Difficulty:
very easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Wendy Campbell
[e-mail]


.RH REC.FOOD.RECIPES-#178 FIG-CANNED OV "9 Sep 91" 1991
.RZ "CANNED FIGS"
From the \fIBall Blue Book\fR; Copyright 1944.
.IH
.IG "3 pt" "firm-ripe figs" "1 1/3 l"
.IG "1 cups" "sugar" "200 g"
.IG "1 pt" "water" "450 ml"
.PH
.SK 1
Leave
.AB "1/8 inch" "\(14 cm"
stems on figs. Wash. Cover with boiling water. Boil gently 10 minutes.
.SK 2
Let stand 10 minutes. Drain. Cover with syrup made from sugar and water.
.SK 3
Cook gently for 30 minutes; then pack into hot jars. Process 1 hour in
hot-water bath.
.SH RATING
.I Difficulty:
easy.
.I Time:
2 hours.
.I Precision:
measure ingredients.
.WR
Wendy Campbell
[e-mail]


.RH REC.FOOD.RECIPES-#178 JAM-FIG OV "9 Sep 91" 1991
.RZ "FIG JAM"
.IH
.IG "" "ripe figs"
.IG "" "sugar"
.IG "" "lemon juice"
.PH
.SK 1
Steam and scald ripe figs 5 min. in boiling water. Drain.
.SK 2
Crush or chop figs. Measure.
.SK 3
Boil 20 min. with just enough water to prevent sticking.
.SK 4
Add
.AB "\(34 cup" "150 g"
sugar and
.AB "1 Tbls" "15 ml"
lemon juice to each cup figs. Boil until thick.
.SK 5
Pour into hot jars. Seal at once.
.NX
You can probably figure out a way to use pectin to make this easier if you
experiment a little.
.PP
If dried figs used, soak in warm water at least 1 hour before beginning.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Wendy Campbell
[e-mail]


.RH REC.FOOD.RECIPES-#178 FIG-PICKLE OV "9 Sep 91" 1991
.RZ "FIG PICKLE"
.AB "5 qts" "ripe figs" "4 \(12 l"
.IG "8 cups" "sugar" "1600 g"
.IG "2 cups" "vinegar" "450 ml"
.IG "1" "nutmeg"
crushed
.IG "1 Tbls" "whole cloves"
.IG "1 Tbls" "whole allspice"
.IG "1 stick" "cinnamon"
.PH
.SK 1
Wash, drain, and peel firm, ripe figs.
.SK 2
Dissolve sugar in
.AB "2 qts" "1.8 l"
water. Add figs and cook until tender.
.SK 3
Add half the sugar, vinegar, spices (tied in bag) and cook until figs are
clear. (Add more water if syrup becomes to thick). Let stand overnight.
.SK 4
Pack into hot jars. Process 30 min. at simmering.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Wendy Campbell
[e-mail]


.RH REC.FOOD.RECIPES-#178 FIG-PRESERVES OV "9 Sep 91" 1991
.RZ "FIG PRESERVES"
.IH
.IG "1 lb" "figs" "450 g"
.IG "\(34 - 1 lb" "sugar" "330-450 g"
.IG "juice of \(12" "lemon
.IG "3 cups" "water" "2/3 l"
.PH
.SK 1
Boil figs, sugar, lemon juice and water rapidly until clear. If syrup becomes
too thick before the figs are clear, add boiling water,
.AB "\(12 cup" "110 ml"
at a time.
.SK 2
Let figs stand in syrup overnight. If syrup is too thin, drain it off and
boil until thick as honey.
.SK 3
Pack figs into hot jars. Process 15 min. at simmering.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Wendy Campbell
[e-mail]