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Text File | 1991-11-26 | 9.9 KB | 344 lines

Rec.Food.Recipes Digest #183
Fri 27 Sep 1991

Dl:    Fresh Orange Bavarian (Charles Bures)
Dol:   Maple Pecan Crinkles (Sharon Belville)
AV:    Fried Pasta Snacks (Nancy M. Schnepp)
L:     Bloody Mary Mix (Eddie Van Huffel)
M:     Fried Rice (Rmc Mike Brady)
AV:    Guacamole (Will Martin)
O:     Stuffed Mushrooms (Maureen E. Woodyard)
OVl:   Stuffed Mushrooms (Larry Martell)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#183 ORANGE-BAVARIA Dl "27 Sep 91" 1991
.RZ "FRESH ORANGE BAVARIAN"
From \fIBetty Crocker's Dessert Cookbook\fR.
.IG "1 cup" "boiling water" "225 ml"
.IG "3 oz" "orange jello" "75 g"
.IG "\(12 cup" "sugar" "100 g"
.IG "1 Tbls" "grated orange peel"
.IG "1 cup" "orange juice" "225 ml"
.IG "1 cup" "chilled whipping cream" "225 ml"
.PH
.SK 1
Pour boiling water over jello in bowl; stir until dissolved. Stir in sugar,
orange peel, and juice. Refrigerate, stirring occasionally, until mixture
mounds slightly when dropped from a spoon (about 2 hrs.)
.SK 2
In chilled bowl, beat whipping cream until stiff. Beat gelatin mixture until
foamy. Fold in whipped cream. Pour into 4-cup mold or 6-8 dessert dishes.
Refrigerate until firm, about 4 hours. To unmold, dip mold into hot water for
10 seconds and invert onto serving plate.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins. + 6 hours refrigerating.
.I Precision:
measure ingredients.
.WR
Charles Bures
bose![e-mail]


.RH REC.FOOD.RECIPES-#183 PECAN-CRINKLES Dol "27 Sep 91" 1991
.RZ "MAPLE PECAN CRINKLES"
From \fIMaple Sampler, A Collection of Maple Syrup Recipes\fR by Jan Siegrist.
Published by The New England Press, Inc. I haven't tried them myself, so let
me know how they turn out!
.IH "Makes 36-42 cookies"
.IG "\(34 cup" "butter or margarine" "175 g"
.IG "\(12 cup" "brown sugar," "100 g"
packed
.IG "\(14 cup" "maple syrup" "55 ml"
.IG "1" "egg"
.IG "1 tsp" "vanilla extract"
.IG "1 \(34 cup" "all purpose flour" "200 g"
.IG "2 tsp" "baking soda"
.IG "\(12 tsp" "nutmeg"
.IG "\(12 cup" "chopped pecans" "60 g"
.IG "\(14 cup" "white sugar" "50 g"
.PH
.SK 1
In a large bowl, cream the butter or margarine and brown sugar.
.SK 2
Add the maple syrup, egg, and vanilla. Beat until light and fluffy.
.SK 3
Beat in the flour, baking soda, and nutmeg. Stir in the nuts.
.SK 4
Roll teaspoons of the dough into balls; roll the balls in the white sugar.
Place
.AB "1 inch" "2 \(12 cm"
apart on greased cookie sheets. Bake in a preheated
.TE 350 180
oven for 10-12 minutes. Remove the cookies to wire racks; cool.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins. + cooling time.
.I Precision:
measure ingredients.
.WR
Sharon Belville
[e-mail]


.RH REC.FOOD.RECIPES-#183 PASTA-SNACKS AV "27 Sep 91" 1991
.RZ "FRIED PASTA SNACKS"
.KY PARTY
From \fIThe News Reminder\fR, August 16, 1988.
.IH "(makes 3 cups)"
.IG "2 cups" "uncooked colored twist pasta"
.IG "~l quart" "corn oil" "~900 ml"
.IG "\(14 cup" "sugar," "50 g"
granulated or powdered
.IG "1 Tbls" "grated lemon or orange peel"
.IG "1/8 tsp" "salt"
.PH
.SK 1
Cook pasta according to package directions. Drain well. Spread in a single
layer on wax-lined cookie sheet and dry for 20 minutes.
.SK 2
Pour corn oil into electric skillet, filling no more than one-third full.
Heat to
.TE 375 190 .
.SK 3
Carefully add pasta, a few at a time. Fry for about 1 minute, turning once,
or until golden brown. Drain on paper towels. Repeat until all pasta is
fried, adding oil as needed.
.SK 4
In a medium bowl, stir sugar, lemon peel and salt until well mixed. Toss
pasta with sugar mixture until coated. Store in tightly covered container.
.SH "Variation: CHILI FRIED PASTA SNACKS"
Omit sugar and lemon peel. Use 1 \(12 - 2 tsp chili powder and \(14 tsp salt.
.SH "Variation: LEMON PEPPER FRIED PASTA SNACKS"
Omit sugar. Use \(12 tsp grated lemon peel, 1 Tbls cornstarch, \(14 tsp freshly
ground pepper.
.SH "Variation: PARMESAN FRIED PASTA SNACKS"
Omit sugar and lemon peel. Mix together
.AB "\(14 cup" "25 g"
grated Parmesan cheese, 1 Tbls cornstarch, \(12 tsp Italian seasoning and \(12
tsp salt.
.SH RATING
.I Difficulty:
very easy.
.I Time:
25 mins.
.I Precision:
measure ingredients.
.WR
Nancy M. Schnepp
[e-mail]


.RH REC.FOOD.RECIPES-#183 BLOODYMARY-MIX L "27 Sep 91" 1991
.RZ "BLOODY MARY MIX"
I used to make this when I had a restaurant and did the following:
.IH
.IG "1 can" "tomato juice"
.IG "" "carrots"
.IG "" "celery"
.IG "" "onion"
.IG "" "leak"
(optional)
.IG "" "green pepper"
(optional)
.IG "" "salt"
.IG "" "Worcestershire sauce"
.IG "dash" "A1 sauce"
.IG "1" "bay leaf"
.IG "dash or 2" "Tabasco"
.PH
.SK 1
I would put the tomato juice into a crock pot. To this I would add carrots,
celery, onion, and if possible leek. Of course green pepper is welcome.
.SK 2
Then for seasoning, a little salt, Worchestershire, a dash of A1, and a bay
leaf.
.SK 3
I would cook this on low for 6 hours, then cool.
.SK 4
When it was cool, I would strain the juice from the rest, and bottle it. Oh
yes, a dash or 2 of Tabasco also seems to perk it up.
.SH RATING
.I Difficulty:
easy.
.I Time:
6 hours + cooling time.
.I Precision:
measure ingredients.
.WR
Eddie Van Huffel
[e-mail]


.RH REC.FOOD.RECIPES-#183 RICE-FRIED-4 M "27 Sep 91" 1991
.RZ "FRIED RICE" "With bacon"
.KY PORK
I have a simple fried rice recipe:
.IH
.IG "1 lb" "bacon" "450 g"
.IG "1 large" "white onion"
.IG "\(14 lb" "diced ham" "100 g"
.IG "4 med" "carrots,"
grated
.IG "6-8" "eggs"
.IG "" "soy sauce"
.PH
.SK 1
Dice the bacon and fried in wok with chopped onion.
.SK 2
When bacon is done stir in ham & carrots. Cook for about 3 minutes.
.SK 3
Stir eggs as if to scramble and add to mixture until eggs are cooked.
.SK 4
Add desired amount of rice and soy sauce to taste.
.NX
I have also used diced turkey sausage, cabbage, green onion, & green peppers
depending on my mood.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 mins.
.I Precision:
measure ingredients.
.WR
Rmc Mike Brady
[e-mail]


.RH REC.FOOD.RECIPES-#183 GUACAMOLE-1 AV "27 Sep 91" 1991
.RZ "GUACAMOLE"
.KY NOBAKE
Quick and easy guacamole, without pretensions to be authentic.
.IH
.IG "" "avocado"
.IG "" "lemon or lime juice"
.IG "" "salt"
.IG "" "prepared chunky salsa"
(Pace or El Paso, for example)
.IG "" "pickled jalapenos"
(optional)
.IG "" "sour cream"
(optional)
.IG "" "tortilla chips"
.PH
.SK 1
When avocado is soft, cut in half, remove pit, and scoop meat out with spoon
into bowl. Mash with fork so as to leave small lumps.
.SK 2
Squirt in lemon or lime juice (what? you mean these things \fBdon't\fR grow as
plastic models with a flip-top lid!), about a teaspoon or to taste. Add
several spoonsfuls of salsa, and mix together. To get the level of heat you
like, select mild, medium, or hot salsa. If hot isn't hot enough, add sliced
or chopped jalapenos. (To cool off the hotness, either mix in sour cream or
serve it alongside).
.SK 3
Salt to taste, depending on saltiness of the salsa you used. (You might want
to let it sit a while in the refrigerator to allow the flavors to meld, if you
can restrain yourself).
.SK 4
Dip chips in and gobble 'em all up.
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
measure ingredients.
.WR
Will Martin
[e-mail]


.RH REC.FOOD.RECIPES-#183 MUSHROOM-STUF3 O "27 Sep 91" 1991
.RZ "STUFFED MUSHROOMS"
.KY PORK ITALIAN
These are italian style and are excellent. Forgive me, I don't use measurments
when I cook, so the following is, a handful of this, a pinch of that.
.IH
.IG "lots of" "mushrooms"
.IG "1 lb" "spicy italian sausage" "450 g"
.IG "" "parmesan cheese"
.IG "" "chedder cheese"
.IG "" "italian bread crumbs"
.IG "" "crushed garlic"
.IG "" "diced pimentos"
.IG "" "salt & pepper"
.IG ""1-2 Tbls" "butter" "15-25 g"
.PH
.SK 1
Fry the sausage in a pan, breaking it up into small pieces, until it's just a
little crispy. Let cool.
.SK 2
Add the other ingredients to taste ... go easy on the bread crumbs ... you
want the texture to be moist.
.SK 3
Decapitate the mushrooms and fill the tops, bake on a cookie sheet in a
.TE 325 160
oven for about 10 minutes.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Maureen E. Woodyard
[e-mail]


.RH REC.FOOD.RECIPES-#183 MUSHROOM-STUF4 OVl "27 Sep 91" 1991
.RZ "STUFFED MUSHROOMS"
.KY PARTY
I have been making this for years. It's a conglomeration of 3 different
recipes: a Mexican cookbook, my wifes, and mine.
.IH
.IG "12 large" "mushrooms"
.IG "2 Tbls" "butter" "25 g"
.IG "1 medium" "onion"
.IG "2 Tbls" "dry white wine" "30 ml"
.IG "\(12 cup" "bread crumbs" "50 g"
.IG "2 Tbls" "fresh snipped parsley"
.IG "1 Tbls" "lime juice" "15 ml"
.IG "2 cloves" "garlic,"
finely chopped
.IG "1 tsp" "dried oregano leaves"
.IG "" "freshly ground pepper"
.IG "3 oz" "shredded jack cheese" "75 g"
.PH
.SK 1
Remove stems from mushrooms and finely chop.
.SK 2
Melt butter in skillet. Cook mushroom caps top side down until light brown.
Remove with slotted spoon, draining liquid from inside caps.
.SK 3
Cook onion in same skillet until tender. Stir in wine. Simmer uncovered 2
minutes.
.SK 4
Stir in chopped stems. Add remaining ingredients except cheese. Mix
completely.
.SK 5
Put caps on ungreased baking sheet. Place stuffing in caps. Sprinkle with
cheese. Broil until cheese melts (about 3 minutes).
.NX
This is great for company, as it can completely be made ahead of time. Just
stuff the mushrooms, and put the entire baking sheet into the fridge. When
you want to serve it, put it in
.TE 375 190
oven for about 15 minutes or until cheese melts.
.SH RATING
.I Difficulty:
easy.
.I Time:
25 mins.
.I Precision:
measure ingredients.
.WR
Larry Martell
uunet!st-andy!larry