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Text File | 1991-11-25 | 9.7 KB | 317 lines

Rec.Food.Recipes Digest #180
Tue 17 Sep 1991

MVol:  Easy Eggplant Parmesan (Paul Potts)
Dol:   Angel Delight Cake (Margaret Hudacko)
A:     Stuffed Mushrooms (William Tsun-Yuk Hsu)
D:     Winter Fruit in Caramel Sauce (Margaret Hudacko)
Cl:    Chocolate Banana Cake (Margaret Hudacko)
Cl:    Coconut Cake (Margaret Hudacko)

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.RH REC.FOOD.RECIPES-#180 EGGPLANT27 MVol "16 Sep 91" 1991
.RZ "EASY EGGPLANT PARMESAN"
This isn't precisely a recipe, because I haven't listed quantities. I have
tried a number of variations on the basic theme and they have all been tasty.
.IH
.IG "1" "eggplant"
.IG "" "mozarella and parmesan cheese"
.IG "2" "eggs"
(may only need one)
.IG "a little" "milk"
.IG "" "flour"
.IG "" "spaghetti sauce"
.PH
.SK 1
Peel and cut up the eggplant into flat strips that will fit together well in a
high-walled casserole.
.SK 2
Heat some oil in a large frying pan. I use canola oil. Keep the oil handy as
the eggplant soaks up a lot and you will need to add more.
.SK 3
Mix up an egg with some milk in a bowl. Dip the eggplant slices in the egg
mixture so that they are coated, then coat them in flour.
.SK 4
Fry the slices in a fair amount of oil until they are brown (if they get black
the flour coating will taste bad). After frying each batch put them on paper
towels to soak up the excess oil. Frying a whole eggplant this way will take
some time. You may want to stop frying before they get really soft, because
they will be cooked some more in the casserole, and you don't want mushy
eggplant.
.SK 5
When the eggplant if fried up, take a high-walled casserole dish (I usually
use a square one). Layer the eggplant with tomato sauce, mozarella cheeze
(grated), parmesan to taste, and sauce. I have also used cheddar but found
that the result was rather greasy. I've tried generic spaghetti sauce, which
gave good results. Paul Newman's hot spaghetti sauce worked nicely and yielded
a spicy dish. I also had good results laying slices of fresh tomato in with
the sauce and eggplant. Try not to make the result too juicy.
.SK 6
Layer until you run out of eggplant, then put another layer on top and
sprinkle with parmesan. You could also add dry bread crumbs. Bake at
.TE 425 220
for 15-20 minutes or until it all looks bubbly and melted. Let cool and serve!
.NX
Eggplant is very versatile. Experiment! Some of these turned out better than
others, but I've never made one yet that didn't taste good.
.SH RATING
.I Difficulty:
easy.
.I Time:
~45 minutes.
.I Precision:
measure ingredients.
.WR
Paul Potts
[e-mail]


.RH REC.FOOD.RECIPES-#180 ANGEL-DELIGHT Dol "16 Sep 91" 1991
.RZ "ANGEL DELIGHT CAKE"
Courtesy of Norene Miller and reprinted with permission.
.IH
.IG "1" "angel food cake"
.IG "8oz pkg" "softened cream cheese" "225 g"
.IG "\(12 cup" "sugar" "100 g"
.IG "\(12 cup" "milk" "110 ml"
.IG "1 large" "cool whip"
.IG "1 large can" "fruit pie filling"
(cherry recommended)
.PH
.SK 1
Cut/tear angel food cake into bite-sized chucks. Set aside.
.SK 2
In mixing bowl, combine cream cream cheese, sugar and milk. Fold in cool whip
and angel food cake chunks.
.SK 3
Spread in
.AB "9x13 inch" "23x33 cm"
pan. Spoon pie filling over mixture allowing juice to run into bottom layers.
.SK 4
Refrigerate if you don't eat it all in one sitting.
.NX
This is labeled an OVO-LACTO because angel food cakes are made with egg
whites.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 minutes.
.I Precision:
measure ingredients.
.WR
Margaret Hudacko
[e-mail]


.RH REC.FOOD.RECIPES-#180 MUSHROOM-STUF2 A "16 Sep 91" 1991
.RZ "STUFFED MUSHROOMS"
.KY FISH MICROWAVE
I've had lots of different types of stuffed mushrooms. This is how I make
them, but it may be really different from what you're used to!
.IH
.IG "8 oz" "large mushrooms" "225 g"
.IG "1 large" "onion"
.IG "" "spinach,"
chopped (frozen spinach works reasonably well)
.IG "" "garlic"
.IG "" "some kind of crab meat blend,"
\fIsea legs\fR etc.
.IG "" "cheese"
(optional)
.PH
.SK 1
Clean mushrooms. Remove stalks.
.SK 2
Chop up stalks, spinach, onion, garlic (as much as you can stand, of course)
and crab meat. I usually use equal parts of crab and spinach (one cup of each
is plenty for this amount of mushrooms), but vary portions for taste.
.SK 3
Sautee chopped mixture in a little olive oil. Salt and pepper to taste.
.SK 4
Stuff mushrooms with cooked mixture. (Optional: sprinkle cheese on top of
mixture).
.SK 5
The tricky part: bake mushrooms in oven (I usually set it for about
.TE 325 160 )
or microwave. Times vary depending on size of mushrooms --- if you overcook
the mushrooms become soggy and gross.
.NX
Leftover stuffing makes an excellent pesto sauce, with slight adjustments.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
William Tsun-Yuk Hsu
[e-mail]


.RH REC.FOOD.RECIPES-#180 WINTER-FRUIT D "16 Sep 91" 1991
.RZ "WINTER FRUIT IN GINGERED CARAMEL SAUCE"
.IH
.IG "2 cups" "sugar" "400 g"
.IG "2 Tbls" "peeled and finely chopped ginger root"
.IG "1 \(12 lb" "seedless green grapes" "2/3 kg"
.IG "\(12 lb" "fresh pitted dates" "225 g"
.IG "1 1/3 cups" "water" "300 ml"
.IG "8 large" "naval oranges"
.IG "1 pt" "strawberries" "450 ml"
.IG "8 sprigs" "mint,"
for garnish
.PH
.SK 1
Place sugar and
.AB "2/3 cup" "150 ml"
water in large heavy saucepan over medium high heat. Cook, stirring, until
sugar dissolves then bring to boil and cook without stirring for 7-10 mins or
until mixture starts to carmelize (will become tea brown). Remove from heat
and carefully pour in remainder of water - mixture will sputter.
.SK 2
Return to low heat , add ginger root and stir until mixture is smooth. Remove
and cool unless being used immediately (can be made up to 2 days ahead).
Reheat to warm before using.
.SK 3
Peel oranges and slice into
.AB "\(12 inch" "1 cm"
thick rounds. Rinse and dry grapes. Clean and hull strawberries.
.SK 4
Fruit can be prepared 2 hours ahead. Serve on 8 individual dessert plates,
make border of overlapping orange slices. Arrange alternating grape clusters
and strawberries in circle inside orange border and arrange 2-3 dates and mint
sprig in center. Ladle warm sauce over fruit. Include extra sauce in side
bowl.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Margaret Hudacko
[e-mail]


.RH REC.FOOD.RECIPES-#180 BANANA-CAKE-2 Cl "16 Sep 91" 1991
.RZ "CHOCOLATE BANANA CAKE"
This is a recipe that was handed down from my grandmother. She made one of
these for each of her two sons at Christmas and as her grandchildren had
families of their own, she expanded into making one for each of \fBtheir\fR
families. This tastes better if made a day ahead of time and allowed to sit
either under a cake dome or (better yet) in the refrigerator.
.IH "- Cake Layers"
.IG "3 cups" "flour" "375 g"
.IG "1 cup" "buttermilk" "225 ml"
.IG "2 cups" "sugar" "400 g"
.IG "2 oz" "butter" "50 g"
.IG "\(14 tsp" "soda"
.IG "1 Tbls" "Crisco"
.IH "- Filling"
.IG "1 lb" "powdered sugar" "450 g"
.IG "1 oz" "butter" "25 g"
.IG "4 Tbls" "cocoa"
.IG "" "brewed coffee"
.IG "5-8" "bananas"
.IG "1" "store-bought chocolate icing"
(or your favorite chocolate butter icing)
.IG "" "pecans and marischino cherries"
for decoration as needed
.PH "- Cake Layers"
.SK 1
Blend flour and soda.
.SK 2
Melt butter and Crisco together.
.SK 3
Combine ingedients.
.SK 4
Pour about
.AB "\(14 inch" "\(12 cm"
batter into
.AB "9 inch" "23 cm"
round cake pan. Bake 5 layers.
.PH "- Filling"
.SK 5
Melt butter.
.SK 6
Combine sugar, butter and cocoa.
.SK 7
Add liquid coffee until medium thick.
.SK 8
Build five layer cake by stacking a cake layer, icing layer with coffee icing,
and topping iced layer with a solid layer of sliced bananas (slice in puck
shapes). On fifth layer, ice entire outside of cake with store-bought icing
(or make your own butter cream chocolate frosting). On top edge of cake
alternate pecans and marischino cherries around rim for decoration.
.SH RATING
.I Difficulty:
moderate.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Margaret Hudacko
[e-mail]


.RH REC.FOOD.RECIPES-#180 COCONUT-CAKE Cl "16 Sep 91" 1991
.RZ "COCONUT CAKE"
This tastes better if made a day ahead of time and allowed to sit either under
a cake dome or (better yet) in the refrigerator.
.IH "- Cake Layers"
.IG "3 cups" "flour" "375 g"
.IG "1 cup" "buttermilk" "225 ml"
.IG "2 cups" "sugar" "400 g"
.IG "2 oz" "butter" "50 g"
.IG "\(14 tsp" "soda"
.IG "1 Tbls" "Crisco"
.IH "- Filling"
.IG "4 pkgs" "frozen coconut"
(thawed)
.IG "" "milk"
as needed
.IG "\(12 cup" "sugar" "100 g"
.IG "1 lb" "powdered sugar" "225 g"
.IG "" "butter cream or store-bought icing"
.IG "" "marischino cherries"
(optional)
.PH "- Cake Layers"
.SK 1
Blend flour and soda.
.SK 2
Melt butter and Crisco together.
.SK 3
Combine ingedients.
.SK 4
Pour about
.AB "\(14 inch" "\(12 cm"
batter into
.AB "9 inch" "23 cm"
round cake pan. Bake 5 layers.
.PH "- Filling"
.SK 5
Mix coconut and sugar in bowl and barely cover with milk. Refridgerate
overnight.
.SK 6
The day of the cake baking, mix powdered sugar with just enough milk to make
thick glaze.
.SK 7
Make layers by placing cake on plate, icing with powdered sugar and milk
mixture and pat on coconut. On last layer, frost entire cake with butter
cream or store-bought icing and press as much coconut as possible gently onto
top and sides. Decorate top with marischino cherries as you wish.
.SH RATING
.I Difficulty:
moderate.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Margaret Hudacko
[e-mail]