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Text File | 1991-11-25 | 10.8 KB | 373 lines

Rec.Food.Recipes Digest #181
Mon 23 Sep 1991

MVol:  Exquisite Pie (Margaret Hudacko)
Dl:    Easy Lemon Ice Box Pie (Margaret Hudacko)
Al:    Pineapple Cream Cheese Ball (Margaret Hudacko)
SL:    Caesar Salad (Joann Bessler)
Dol:   Light Christmas Pudding (Jan Moore)
Dol:   Fluffy Buttermilk Pancakes (Wendy Campbell)
L:     Monster Slime Juice (Douglas Monroe)
Cl:    Butterscotch Apple Pie (Wendy Campbell)

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.RH REC.FOOD.RECIPES-#181 EXQUISITE-PIE MVol "17 Sep 91" 1991
.RZ "EXQUISITE PIE" "Ideal for picnics"
.KY PICNIC
.IH
.IG "3" "eggs"
.IG "1 cup" "sugar" "200 g"
.IG "\(34 stick" "butter" "75 g"
.IG "1 Tbls" "vinegar" "15 ml"
.IG "\(12 cup" "nuts" "60 g"
(pecans)
.IG "\(12 cup" "raisins" "80 g"
.IG "\(12 cup" "coconut"
.PH
.SK 1
Cream eggs, sugar and butter.
.SK 2
Add other ingredients and put in unbaked pie shell.
.SK 3
Bake at
.TE 350 180
for approximately 45 minutes.
.NX
This one's good for taking on picnics and other outings as it keeps well
without refridgeration. My mom always baked at least three at a time due to
high demand.
.SH RATING
.I Difficulty:
easy.
.I Time:
~55 minutes.
.I Precision:
measure ingredients.
.WR
Margaret Hudacko
[e-mail]


.RH REC.FOOD.RECIPES-#181 LEMON-PIE-2 Dl "17 Sep 91" 1991
.RZ "EASY LEMON ICE BOX PIE"
.KY NOBAKE
.IH
.IG "12 oz can" "frozen lemonade" "350 g can"
.IG "1 can" "sweetened condensed milk"
Borden Eagle Brand
.IG "1 large container" "cool whip"
.IG "1" "graham cracker crust"
.PH
.SK 1
Thaw lemonade.
.SK 2
Combine lemonade and condensed milk until well blended.
.SK 3
Fold in cool whip.
.SK 4
Dump mixture in graham cracker crust and make little swirlies so it looks
fluffy.
.SK 5
Refrigerate or freeze as you will.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 minutes + refrigerating time.
.I Precision:
approximate measurements.
.WR
Margaret Hudacko
[e-mail]


.RH REC.FOOD.RECIPES-#181 CHEESE-BALL Al "18 Sep 91" 1991
.RZ "PINEAPPLE CREAM CHEESE BALL" "Cheese spread"
.KY NOBAKE PARTY
This spread goes well on crackers, bagels, celery (and other veggies) or (my
fave) low salt Triscuits.
.IH
.IG "2 pkgs" "cream cheese"
.IG "8 oz can" "crushed pineapple" "225 g can"
.IG "1 cup" "walnuts"
.IG "\(12 cup" "green pepper"
.IG "\(12 cup" "onion"
.PH
.SK 1
Leave cream cheese on counter to soften.
.SK 2
Drain pineapple very thoroughly (squeeze if needed).
.SK 3
Chop walnuts, onions and green pepper finely.
.SK 4
When cream cheese is softened (you can speed this up by microwaving on power
30 for 1 or 2 minutes), add all ingredients, mix well and form into ball.
.SK 5
Refrigerate until cream cheese is firm again.
.NX
For a party, you can dress this recipe up by cutting the top off a large
pineapple, forming the cream cheese ball into an oval, putting the pineapple
top onto the cream cheese oval (so that it looks like a pineapple), and
slicing or chunking the remainder of the pineapple as nibbles or garnish
around the cheese ball.
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 minutes + refrigerating time.
.I Precision:
approximate measurements.
.WR
Margaret Hudacko
[e-mail]


.RH REC.FOOD.RECIPES-#181 CAESAR-SALAD SL "18 Sep 91" 1991
.RZ "CAESAR SALAD"
.KY FISH NOBAKE
My husband makes a great Ceasar Salad. I was able to persuade him to write
down these instructions for the benifit of those looking for such a recipe.
.PP
This recipe makes enough dressing for one head of lettuce.
.IH
.IG "1 large clove" "garlic,"
pressed (or 2 if you can take it)
.IG "1" "anchovie fillet"
(or 2 if you like it)
.IG "1 large" "egg yolk"
.IG "" "juice of \(12 lemon"
.IG "dash" "Worcestershire Sauce"
.IG "\(14 - 1/3 cup" "olive oil" "55-75 ml"
.IG "\(14 cup" "grated parmesan cheese" "25 g"
.IG "" "croutons"
.PH
.SK 1
Mash garlic and anchovie together in the salad bowl with a fork.
.SK 2
Blend in the egg yolk, then the lemon, then the Worcestershire.
.SK 3
While beating continuously with your fork dribble the oil into the mix. The
dressing should become smooth and creamy.
.SK 4
Add parmesan and croutons. Toss in lettuce.
.NX
These proportions produce a strongly flavored dressing, you can always reduce
the garlic.
.PP
A good quality olive oil is essential to the success of this dressing.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 minutes.
.I Precision:
measure ingredients.
.WR
Joann Bessler
[e-mail]


.RH REC.FOOD.RECIPES-#181 XMAS-PUDDING-4 Dol "18 Sep 91" 1991
.RZ "LIGHT CHRISTMAS PUDDING"
.KY XMAS ENGLISH
From \fIEnglish Country Cooking at Its Best\fR by Caroline Conran, Villard
Books 1985.PP
I haven't tried anything out of this book yet, so I can't guarantee this
recipe.
.IH
.IG "\(12 cup" "whole pieces of candied fruit" "75 g"
.IG "2 slices" "fine fresh wholegrain bread"
without crusts
.IG "1 \(12 cups" "large seedless raisins" "240 g"
(untreated sun-dried muscatels)
.IG "1 \(12 cups" "sultanas" "240 g"
(untreated sun-dried if possible)
.IG "1 cup" "ground almonds" "150 g"
.IG "\(12 cup" "raw sugar" "100 g"
.IG "pinch" "sea salt"
.IG "6 Tbls" "softened unsalted butter" "75 g"
.IG "\(12 large or 1 small" "lemon"
(grated rind and juice)
.IG "2" "eggs"
.IG "3 Tbls" "brandy" "50 ml"
.IG "1 Tbls" "milk" "15 ml"
.IG "\(14 tsp" "freshly grated nutmeg"
.IG "\(12 tsp" "ground cinnamon"
.IG "\(12 tsp" "mixed spice"
.PH
.SK 1
Pour boiling water over the candied fruit and let it soak for 3-4 minutes,
then drain and cut into slivers.
.SK 2
Make fine bread crumbs with the wholegrain bread. Mix together the large
raisins, separated from each other with your fingers if necessary, sultanas,
candied fruit, ground almonds, bread crumbs, sugar and salt. Stir in the
butter or rub it into the dry ingredients with the fingertips, until it is
well mixed in. Add the grated lemon rind and juice.
.SK 3
Beat together the eggs, brandy and milk, whisking them well, then add them to
the bowl and mix.
.SK 4
Lastly, add the spices, using more or less according to your tastes.
.SK 5
Let everyone stir the pudding for good luck, then put the mixture into a
buttered
.AB "3 \(34 cup" "850 ml"
pudding mold. Push in silver charms or a silver coin.
.SK 6
Place a circle of buttered waxed paper on top of the mixture, cover the top
loosely with a round of kitchen foil and tie it on with a piece of string,
making a handle across the top to lift the pudding.
.SK 7
Steam the pudding for 4 hours.
.SK 8
On Christmas Day, steam the pudding for 1 hour and serve with a light brandy
sauce. Don't forget to pour heated brandy over the top and set it alight as
the pudding makes its grand entrance at the Christmas dinner table.
.NX
Some notes she mentions prior to the recipe.
.PP
Make this pudding a few days before Christmas or on Christmas Eve if you like,
it needs no maturing. First and highly important is the shopping. To make a
really good pudding you must go the the health food store and buy proper
golden Demerara sugar, untreated sun-dried muscatels or jumbo raisins -- these
are the sticky ones, not the ones you eat with almonds -- and untreated
sun-dried sultanas. Find an old-fashioned grocer who sells whole pieces of
candied orange, lemon, and citron peel and buy some of each -- do not buy
chopped candied fruit or worse still, those boxes of mixed dried fruit. It is
just not good enough for this pudding.
.PP
You will need ground almonds -- I make them myself, buying whole skinned
almonds and grinding them a bit coarser than the ones you buy already ground.
.PP
On the day you are going to make the pudding, buy or make a loaf of wholegrain
bread that has air in it -- you must not use a brick-like loaf or the bread
crumbs will not be a light as they should be.
.SH RATING
.I Difficulty:
moderate.
.I Time:
5 \(12 hours.
.I Precision:
measure ingredients.
.WR
Jan Moore
[e-mail]


.RH REC.FOOD.RECIPES-#181 PANCAKES-8 Dol "18 Sep 91" 1991
.RZ "FLUFFY BUTTERMILK PANCAKES"
.IH
.IG "1 \(14 cups" "flour" "150 g"
.IG "1 \(12 tsp" "baking soda"
.IG "\(12 tsp" "salt"
.IG "1 cup" "buttermilk" "225 ml"
.IG "1 Tbls" "sugar"
.IG "1 tsp" "baking powder"
.IG "1" "egg,"
beaten
.IG "2 Tbls" "butter or margarine," "25 g"
melted
.PH
Mixture will be thick. Use \(14 cup for each pancake.
.NX
In \fBmost\fR recipes for pancakes, muffins, buttermilk can be substituted for
regular milk.
.SH RATING
.I Difficulty:
very easy.
.I Time:
5 minutes + cooking time.
.I Precision:
measure ingredients.
.WR
Wendy Campbell
[e-mail]


.RH REC.FOOD.RECIPES-#181 SLIME-JUICE L "20 Sep 91" 1991
.RZ "MONSTER SLIME JUICE" "Slime green colored drink that kids love"
.KY PARTY
From \fINewhouse News Service\fR, Nancyann L. Mayer.
.PP
Great for parties!
.IH
.IG "6 oz pkg" "pre-sweetened Berry Blue Kool-Aid" "175 g pkg"
.IG "12 oz can" "orange juice concentrate" "350 g can"
.IG "1 gal" "water" "3 \(12 l"
.PH
.SK 1
Mix juice and Kool-Aid.
.SK 2
Add water, stir and watch it turn green!
.SH RATING
.I Difficulty:
very easy.
.I Time:
2 minutes.
.I Precision:
approximate measurements.
.WR
Doug Monroe
[e-mail]


.RH REC.FOOD.RECIPES-#181 APPLE-PIE-8 Cl "23 Sep 91" 1991
.RZ "BUTTERSCOTCH APPLE PIE"
.KY PARTY
.IH "Crust:"
.IG "2 cups" "quick-cooking rolled oats" "200 g"
.IG "\(12 cup" "butter or marg.," "100 g"
melted
.IG "\(12 tsp" "ground cinnamon"
.IG "\(14 cup" "brown sugar" "50 g"
.IH "Filling:"
.IG "4 large" "cooking apples"
.IG "\(14 cup" "light corn syrup" "55 ml"
.IG "\(14 cup" "brown sugar" "50 g"
.IG "\(12 tsp" "salt"
.IG "2 Tbls" "butter or marg." "25 g"
.IG "\(14 cup" "water" "55 ml"
.IG "" "apple juice"
.IG "2 Tbls" "cornstarch"
.IG "\(12 tsp" "ground cinnamon"
.IH "Topping:"
.IG "\(12-\(34 cup" "heavy cream" "110-170 ml"
.IG "\(14 cup" "crushed peanut brittle"
.IG "\(12 tsp" "finely grated orange ring"
.PH
.SK 1
For the crust, combine oats, cinnamon, butter & brown sugar in medium mixing
bowl. Mix well.
.SK 2
Pat into
.AB "9 inch" "23 cm"
pie pan. Bake in preheated
.TE 350 180
oven for 15 min., or until golden brown. Cool.
.SK 3
For the filling, peel, core & slice apples.
.SK 4
In large saucepan, combine apples, water & corn syrup. Cover & cook gently
until apples are tender, but not mushy.
.SK 5
Drain off liquid, measure it and add apple juice to make
.AB "2/3 cup" "150 ml" .
.SK 6
In another saucepan, combine brown sugar, cornstarch, salt & cinnamon. Stir in
the apple liquid. Add butter. Cook until thickened, stirring constantly.
.SK 7
Fold in cooked apple slices. Pour filling into baked and cooled pie curst.
.SK 8
Cool before adding topping.
.SH RATING
.I Difficulty:
moderate.
.I Time:
30 minutes + cooling time.
.I Precision:
measure ingredients.
.WR
Wendy
[e-mail].e