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Rec.Food.Recipes Digest #187
Thu 03 Oct 1991

MV:    Hamburger in Biscuit (Lynn Alford)
M:     Vindaloo (Vinegar Pork Curry) (Joann Bessler)
O:     Buffalo recipes (Mark W. Bradley)
Dol:   Mango Ice Cream ("Yashodhara P. Pawar")
BV:    Indian Bread collection (Jacqueline Clement)
SP:    Lumpy Potato Soup (new)
SL:    Pasta/Tuna Salad (Wendy Campbell)
SL:    Broccoli/Cauliflower Salad (Wendy Campbell)
Al:    Special Party Dip (Beth Lamon)
SPl:   Cream of Potato Soup (Beth Lamon)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#187 HAMBURGER-BISC MV "2 Oct 91" 1991
.RZ "HAMBURGER IN BISCUIT" "Spaghetti/lasagne variation"
.KY BEEF
Basically this is a variation of spaghetti or lasagne.
.IH "(Sauce)"
.IG "" "ground beef"
(use eggplant for a vegan version)
.IG "3 cloves" "garlic"
.IG "1 can" "tomato sauce"
.IG "" "italian herbs"
.IG "" "onion"
.IG "" "green pepper"
.IG "\(14 can" "red wine"
.IG "" "oregano"
.IH "(Dough)"
.IG "2 cups" "flour" "250 g"
.IG "1 tsp" "salt"
.IG "2/3 cup" "milk" "150 ml"
.IG "1 Tbls" "baking powder"
.IG "1/3 cup" "oil" "75 ml"
.PH "- Sauce"
.SK 1
Fry together the onion, garlic, green pepper (all chopped) in a bit of olive
oil.
.SK 2
When the vegetables have softened, add the hamburger and fry until brown.
.SK 3
Add the tomato, wine, and herbs to taste. Let simmer for 15 minutes or more.
.PH "- Dough"
.SK 1
Mix the dry ingredients together.
.SK 2
Add the oil and milk, and stir together.
.SK 3
Knead the dough until smooth.
.PH "- To put together"
.SK 1
Grease a casserole dish. Roll out about \(34 of the dough and place the dough
in the dish. You want the dough to go far enough up the dish that it will
completely surround the sauce.
.SK 2
Pour sauce in the casserole. Put some grated cheese on top (pizza cheese is
good).
.SK 3
Roll out the rest of the dough and use to cover the top. Bake at
.TE 425 220
for 20 minutes.
.SH "Variations"
Substitute eggplant for the hamburger for a veggie version.
.PP
Spilt the dough into smaller amounts and make \fIlogs\fR with dough and sauce.
Or shape in other ways.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
Lynn Alford
[e-mail]


.RH REC.FOOD.RECIPES-#187 VINDALOO-2 M "2 Oct 91" 1991
.RZ "VINDALOO" "Vinegar pork curry"
.KY PORK INDIAN
We adapted this recipe from \fIClassics of Indian Cooking\fR (Exeter Books,
ISBN 0 671 07404 0).
.PP
Vindaloos use vinegar for moistening rather than coconut milk. According to
\fIClassics\fR they are from the west coast of India and are traditionally
made with pork.
.IH "(makes 4 servings)"
.IG "2 in" "fresh ginger," "5 cm"
peeled and chopped
.IG "4 cloves" "garlic,"
pressed
.IG "1 \(12 tsp" "chili powder"
.IG "2 tsp" "turmeric"
.IG "1 tsp" "salt"
.IG "1 Tbls" "cardamom seeds"
.IG "6" "whole cloves"
.IG "6" "peppercorns"
.IG "2 in" "cinnamon stick" "5 cm"
.IG "2 Tbls" "coriander seeds"
.IG "1 Tbls" "cumin seeds"
.IG "5/8 cup" "white wine vinegar" "140 ml"
.IG "2 lb" "pork tenderloin," "900 g"
cubed
.IG "3 Tbls" "vegetable oil" "50 ml"
.IG "1 tsp" "mustard seeds"
.IG "5/8 cup" "water" "140 ml"
.PH
.SK 1
In blender, puree all spices except mustard with vinegar to form a smooth
liquid paste. (Add more vinegar if necessary).
.SK 2
Pour spice paste over pork and marinade in the fridge overnight.
.SK 3
Remove spice pork marinade from fridge 2 hours before cooking to allow it to
come to room temperature.
.SK 4
Heat the oil in a dutch oven. Add mustard seeds and cover. Fry the seeds until
they pop, then add pork, marinade and water. Bring to a boil, stirring
constantly. Reduce the heat to low, cover and simmer for 30 minutes.
.SK 5
Uncover and simmer until the pork is cooked through, another 30 minutes.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour 20 minutes + marinading time.
.I Precision:
measure ingredients.
.WR
Joann Bessler
[e-mail]


.RH REC.FOOD.RECIPES-#187 BUFFALO M "2 Oct 91" 1991
.RZ "BUFFALO RECIPES" "Notes for cooking buffalo meat"
.KY BUFFALO
It is incredibly lean, and so as with much wild game, it is often suggested
that it be wrapped with bacon or salt pork before cooking \fBOR\fR mixed with
some fatty meat, such as ground pork. Many wild game cookbooks reference use
of a \fIlarding needle\fR. I would not do ground buffalo at all unless mixed
with some fat or ground pork.
.PP
On the other hand, medallions of these types of beast are just wonderful if
seared in a hot pan with butter or oil, a wine or port used to lift the stuck
bits, and then reduced with a roux and milk cream to yield a wonderful sauce
to which the browned medallions may be added and rewarmed (a warming oven is
better than reheating in sauce, as the sauce can be used then to enhance the
presentation). Served with mushrooms and fruit such as dates and/or
cranberries/lignonberries or other tart fruit is very nice. Add wild rice and
steamed asparagus for a nice meal.
.PP
You might want to try very thin patties of buffalo and do as above, though
(then I would retract last sentence, 1st paragraph).
.WR
Mark W. Bradley
[e-mail]


.RH REC.FOOD.RECIPES-#187 ICECREAM-MANG2 Dol "2 Oct 91" 1991
.RZ "MANGO ICE CREAM"
.KY INDIAN
.IH
.IG "1 can" "mango pulp"
from an indian store (presweetened)
.IG "\(12 carton" "Half-and-Half"
(H'nH)
.IG "3 Tbls" "condensed milk" "50 ml"
(sweetened)
.IG "1 tsp" "crushed cardamom"
(indian store)
.IG "2 Tbls" "slivered almond"
.IG "1" "egg"
.PH
.SK 1
Heat the H'nH, till nearly boiling.
.SK 2
In a seperate bowl whisk yolk of egg. Add cardamom and the egg yolk to the
H'nH. Simmer for 5-10 mins.
.SK 3
Turn off heat. Add condensed milk to the the mixture and cool till room temp.
.SK 4
Add the mango pulp and almonds to it and mix well. Freeze in any icecream
maker. If you do not have one, then prepare this 6 hours in advance and blend
it every hour to break any ice crystals till smooth and creamy. Take the
icecream out of the freezer 1 hour before serving so that, the mango
yummything just melts in your mouth ...
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Yashodhara P. Pawar
[e-mail]


.RH REC.FOOD.RECIPES-#187 BREAD-INDIAN BV "2 Oct 91" 1991
.RZ "INDIAN BREAD COLLECTION" "Pita/omelet/puri/nan/chapati/paratha/etc."
.KY INDIAN
Here are several bread recipes I've gotten from friends. The omelet isn't
really a bread but it happened to be in the same file so I threw it in.
.SH "SPICY PITA BREAD (Sunetra)"
.IH
.IG "1 cup" "wheat flour" "125 g"
.IG "1 cup" "chickpea flour" "125 g"
.IG "\(12" "onion,"
chopped
.IG "1 Tbls" "coriander leaves"
.IG "1 tsp" "salt"
.IG "\(12 tsp" "turmeric"
.IG "1 tsp" "cumin/coriander powder"
.IG "\(12 tsp" "chili pepper"
.IG "pinch" "hing"
.IG "\(12 cup" "water" "110 ml"
.PH
.SK 1
Mix all ingredients.
.SK 2
Roll into balls. Flatten with wet hands on wet paper towel. Make 3-5 holes
with fingertip.
.SK 3
Drop with towel onto hot, greased griddle. Add few drops of oil. Flip once
with spatula. Cook until browned.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.SH "TOMATO OMELET (Sunetra)"
.IH
.IG "2 cups" "chickpea flour" "250 g"
.IG "1 \(12 cups" "rice flour" "290 g"
.IG "\(14 cup" "tomatoes,"
chopped
.IG "\(14 cup" "onion,"
chopped
.IG "1 Tbls" "green pepper"
.IG "1 Tbls" "coriander leaves"
.IG "2 Tbls" "cumin/coriander powder"
.IG "2 tsp" "ajama (indian oregano)"
.IG "2 tsp" "salt"
.IG "1 tsp" "turmeric"
.IG "\(12 tsp" "chili pepper"
.IG "pinch" "hing"
.IG "1 clove" "garlic"
.IG "3 \(12 cups" "warm water" "\(34 l"
.PH
.SK 1
Mix all ingredients to bring to almost pouring consistency.
.SK 2
Spread large spoonfuls on well heated griddle. Pour teaspoon of oil on top.
When slightly browned, flip it over.
.SK 3
Serve hot with yogurt chutney.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.SH "PURI (Susheel)"
.IH
.IG "1 cup" "whole wheat flour" "175 g"
.IG "1 cup" "white flour" "125 g"
.IG "1 Tbls" "oil" "15 ml"
.IG "" "oil"
for frying
.PH
.SK 1
Mix flour and
.AB "1 Tbls" "15 ml"
oil. Make dough by adding water a little at a time. Dough should be softer
than pie dough, soft enough to roll easily. Knead until it holds together.
Let rest 15 minutes.
.SK 2
Make balls slightly larger than golf balls. Roll out each ball to circle
.AB "1/8 in" "1/3 cm"
thick.
.SK 3
Drop into hot oil, turning once while it cooks. Drain on paper towels.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.SH "NAN (Susheel)"
.IH
.IG "2 \(12 cups" "white flour" "300 g"
(can use \(12 whole wheat flour)
.IG "\(12 tsp" "baking soda"
.IG "\(12 tsp" "baking powder"
.IG "\(12 cup" "milk" "110 ml"
.IG "\(12 cup" "yogurt" "110 ml"
.IG "1 Tbls" "oil" "15 ml"
.IG "1" "egg,"
beaten
.IG "\(12 tsp" "sugar,"
optional
.IG "\(12 tsp" "cumin seeds"
.PH
.SK 1
Mix dry ingredients.
.SK 2
Heat beaten egg, milk and yogurt until barely warm. Add to flour mixture. Mix
the dough, kneading just enough to hold together. Add water if necessary. Add
cumin seeds. Let dough rest, covered, 35-40 minutes in warm spot.
.SK 3
Heat oil in pan.
.SK 4
Divide into 20 small balls. Roll each ball to
.AB "1/8 inch" "1/3 cm"
thick. Broil, turning once.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.SH "CHAPATI (Susheel)"
.IH
.IG "2 cups" "whole wheat flour" "350 g"
.IG "\(34 cup" "water" "170 ml"
.IG "1 tsp" "salt,"
optional
.PH
.SK 1
Gradually add water to flour to make a dough softer than pie dough. Knead.
Let it rest for 15 minutes.
.SK 2
Knead for a few seconds more. Make golf ball-sized balls. Roll out to
.AB "\(14 inch" "\(12 cm"
thick.
.SK 3
Broil on both sides (Susheel's method) or cook in skillet, flipping once and
then drop directly on flame (Sunetra's method). Butter with ghee.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.SH "ALOO PARATHA (Susheel)"
.IH
.IG "2 cups" "whole wheat flour" "350 g"
.IG "\(34 cup" "water" "170 ml"
.IG "1" "potato per bread"
.IG "" "onions,"
chopped
.IG "" "fresh coriander leaves,"
chopped
.IG "1 tsp" "garam masala"
.IG "" "salt"
to taste
.IG "" "black pepper"
.IG "" "oil"
.PH
.SK 1
Boil potatoes until very soft.
.SK 2
Saute onions.
.SK 3
Mash together potatoes, spices and oil. Add onions.
.SK 4
Make dough as for chapati breaking into balls the size of a quarter. Roll as
thin as possible to still support the filling. Place filling on one circle and
cover with another, sealing edges.
.SK 5
Cook under broiler or in oiled skillet on medium heat. Turn once.
.NX
Can also be made by replacing potatoes and onions with cauliflower. Cook on
low heat.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Jacqueline Clement
[e-mail]


.RH REC.FOOD.RECIPES-#187 POTATO-SOUP-1 SP "2 Oct 91" 1991
.RZ "LUMPY POTATO SOUP"
.KY CHICKEN
.IH
.IG "4 cups" "chicken broth" "900 ml"
.IG "4 med" "potatoes,"
diced
.IG "4 cups" "milk" "900 ml"
.IG "1 Tbls" "butter" "15 ml"
.IG "\(14 cup" "chopped celery leaves"
.IG "1 cup" "flour" "125 g"
.IG "1" "egg"
.IG "" "salt & pepper"
to taste
.PH
.SK 1
Boil the diced potatoes in the chicken broth until tender.
.SK 2
Add the milk, butter and celery leaves to the potatoes and broth.
.SK 3
In a separate dish, mix the flour and egg with a fork, until little
\fIlumps\fR form. There should still be some dry flour, this will thicken
the soup.
.SK 4
Add the flour/lump mixture to the soup and heat till thickened. Salt and
pepper to taste.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Nancy Wallace
[e-mail]


.RH REC.FOOD.RECIPES-#187 PASTA-TUNA-SAL SL "2 Oct 91" 1991
.RZ "PASTA/TUNA SALAD"
.KY FISH
I don't measure these things but it always turns out fine.
.IH
.IG "" "colored pasta"
(I use the spirals)
.IG "" "onions"
.IG "" "tuna"
(canned in water)
.IG "" "miracle whip"
.PH
.SK 1
Cook pasta.
.SK 2
Add tuna, chop and add onions, toss with Miracle Whip.
.NX
Other veggies (carrot, green pepper, etc.) may be added per your taste.
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 mins.
.I Precision:
measure ingredients.
.WR
Wendy
[e-mail]


.RH REC.FOOD.RECIPES-#187 BROC-CAULI-SL1 SL "2 Oct 91" 1991
.RZ "BROCCOLI/CAULIFLOWER SALAD"
.KY PORK
.IH
.IG "1 head" "cauliflower"
.IG "1 head" "broccoli"
.IG "1 lb" "bacon" "450 g"
.IG "1 bunch" "green onions"
.IG "1 cup" "raisins" "160 g"
.IH "Dressing"
.IG "1 cup" "miricle whip lite" "225 ml"
.IG "\(14 cup" "sugar" "50 g"
.IG "little" "milk"
.PH
.SK 1
Fry bacon until crisp; drain.
.SK 2
Chop veggies. Mix veggies, bacon & raisins.
.SK 3
Mix dressing and add to salad ingredients. Chill for a couple hours before
serving.
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 mins.
.I Precision:
measure ingredients.
.WR
Wendy
[e-mail]


.RH REC.FOOD.RECIPES-#187 PARTY-DIP Al "2 Oct 91" 1991
.RZ "SPECIAL PARTY DIP"
.KY PARTY
This dip is very good with vegetables, crackers, and potato chips.
.IH
.IG "8 oz pkg" "cream cheese" "225 g"
.IG "2 Tbls" "milk" "30 ml"
.IG "2 Tbls" "French dressing" "30 ml"
.IG "1/3 cup" "ketchup" "75 ml"
.IG "1 Tbls" "grated onion"
.IG "\(14 tsp" "salt"
.PH
.SK 1
Blend the cheese and milk til smooth.
.SK 2
Add the French dressing, ketchup, onion, and salt. Mix well. (A food processor
works well).
.SH RATING
.I Difficulty:
very easy.
.I Time:
10 mins.
.I Precision:
measure ingredients.
.WR
Beth Lamon
[e-mail]


.RH REC.FOOD.RECIPES-#187 POTATO-SOUP-2 SPl "2 Oct 91" 1991
.RZ "CREAM OF POTATO SOUP"
.IH "Serves 8"
.IG "2 cups" "diced potatoes"
.IG "3 cups" "water" "2/3 l"
.IG "2 Tbls" "butter" "25 g"
.IG "1 qt" "milk" "900 ml"
.IG "1" "onion"
.IG "" "salt"
.IG "" "pepper"
.PH
.SK 1
Cook potatoes til tender in salt water. Drain but save the water. Mash
potatoes fine.
.SK 2
Add scalding hot milk, butter, and potato water to potatoes.
.SK 3
Grate the onion and put in soup tureen, pour the hot soup over it.
.NX
The way I now do it:
.PP
Don't mash potatoes. Use
.AB "2 Tbls" "30 ml"
oleo, 3 Tbls flour, milk and make cream sauce. Add grated onion. Add potatoes.
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Beth Lamon
[e-mail]