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Rec.Food.Recipes Digest #193
Mon 04 Nov 1991

OV:    Master Vegetable Stock (Barbara Hlavin)
M:     Mennonite Recipes (Bill Venables)
Mo:    Eggs Benedict (IDRAB)
Bl:    English Muffins (IDRAB)
Ol:    Butter Frosting for Black Forest Cake (IDRAB)
O:     Posole recipes (Brian E.D. Kingsbury)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#193 VEG-STOCK OV "1 Nov 91" 1991
.RZ "MASTER VEGETABLE STOCK"
From Marian Burros' column in The New York Times.
.IH
.IG "3 lb" "assorted vegetables" "1 1/3 kg"
(celery, carrots, red peppers, zucchini, onions (heavy on the onions) etc.)
.IG "1 Tbls" "olive oil" "15 ml"
.IG "1 gal" "water" "3 \(12 l"
.PH
.SK 1
Wash, but do not peel the vegetables. Dice coarsely or slice using the medium
slicing blade of a food processor.
.SK 2
Saute in hot oil until vegetables are tender.
.SK 3
Combine the vegetables with water in a large pot; cover and bring to a boil;
uncover, reduce the heat, and cook at a rapid simmer until the liquid is
reduced by half.
.SK 4
Strain the stock, and discard the vegetables. Freeze the stock in portions
suitable for your family's needs.
.SH RATING
.I Difficulty:
very easy.
.I Time:
Preparation - 25 minutes. Cooking - about 2 hours.
.I Precision:
measure ingredients.
.WR
Barbara Hlavin
[e-mail]


.RH REC.FOOD.RECIPES-#193 MENNONITE O "1 Nov 91" 1991
.RZ "MENNONITE RECIPES" "Chicken & corn soup/Hasenpfeffer/Apfelstrudel"
.KY CHICKEN RABBIT
Here are a couple of recipes from an oldish book, of some sentimental value to
me: \fIFood that Really Schmecks: Mennonite Country Cooking\fR by Edna
Staebler (c) 1968. (ISBN 07-077392-0, but probably out of print by now).
.PP
The food can be rather rich, and the cooking style is at the same time simple
but painstaking.
.PP
The trick, mentioned in the second recipe, of soaking a rabbit in an acid
solution for a while to lighten the meat can win over even the most determined
non-eater of rodents.
.SH "Chicken and Corn Soup with Rivels"
.IH
.IG "1" "chicken,"
cut up (you can use pieces, but old hens have the best flavour)
.IG "4 qt" "cold water" "3 \(12 l"
.IG "\(12 cup" "celery"
- cut up stalks and leaves,
.IG "1 med" "onion,"
sliced,
.IG "6-8" "corn cobs"
- remove corn from cob (or 1 can niblets if unavailable),
.IG "2" "hard boiled eggs,"
chopped.
.IG "" "salt and pepper"
.IG "4 Tbls" "parsley,"
cut-up
.IH "Rivels"
.IG "1 cup" "flour" "125 g"
.IG "1" "egg,"
beaten
.IG "a little" "milk,"
if necessary.
.PH
.SK 1
Cook the chicken in the salted water until it is tender and can be removed
from the bones. Cut it into bite-sized pieces and put it back into the broth
without cooling it any more than you have to.
.SK 2
Add everything else but the parsley and hard-boiled eggs; boil about 15
minutes while you make the rivels by rubbing the flour and egg into crumbs.
.SK 3
Drop the rivels into the boiling soup, stirring to prevent them becoming a
single mass. Cover and simmer for 7 minutes.
.SK 4
Now add the chopped egg and parsley.
.SK 5
Serve from a soup tureen on the table and pass cream to be poured into the
soup.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Bill Venables
[e-mail]
.SH "Hasenpfeffer"
.IH
.IG "1 or 2" "rabbits,"
cut-up
.IG "3 cups" "vinegar or dry wine" "2/3 l"
.IG "3 cups" "water" "2/3 l"
.IG "1 large" "onion,"
sliced
.IG "" "salt and pepper"
.IG "\(12 tsp" "ginger"
.IG "1 tsp" "whole cloves"
.IG "4" "bay leaves"
.IG "2 slices" "lemon"
.IG "1 cup" "thick sour cream" "225 ml"
.PH
.SK 1
Skin the rabbits, clean them and cut them in pieces. Put the pieces in a
large bowl and cover with wine and water. Add the sliced onion and seasonings.
Let the meat soak in this solution, covered, for two days.
.SK 2
On the third day put the rabbit in a kettle or large saucepan, cover it with
water and add the lemon slices to keep the flesh white. Boil until the meat
is tender (about an hour) and remove from the kettle.
.SK 3
Dip the pieces of rabbit in flour and fry in hot fat in a frying pan, browning
quickly and turning often. Gradually add some of the mixture in which the
meat was pickled. Let simmer until the broth is brown (about 30 minutes).
.SK 4
Just before serving, stir the thick sour cream into the sauce.
.SH RATING
.I Difficulty:
easy.
.I Time:
2 hours + 2 days marinating.
.I Precision:
measure ingredients.
.WR
Bill Venables
[e-mail]
.SH "Apfelstrudel"
.IH
.IG "2 \(12 cups" "flour" "315 g"
.IG "1 tsp" "salt"
.IG "2 Tbls" "shortening"
.IG "2" "eggs,"
lightly beaten
.IG "\(12 cup" "warm water" "110 ml"
.IG "5 cups" "sliced apples"
.IG "1 cup" "brown sugar" "225 g"
.IG "\(12 cup" "seedless raisins" "80 g"
.IG "\(12 cup" "chopped nuts" "60 g"
.IG "5 Tbls" "melted butter" "80 ml"
.IG "\(12 tsp" "cinnamon"
.IG "grated rind of 1" "lemon"
.PH
.SK 1
Sift the flour and salt together. Cut in the shortening and add the eggs and
water. Knead well, then throw or beat the dough against a board until it
blisters. Stand the dough in a warm place under a cloth for 20 minutes.
.SK 2
Cover the kitchen table with a small white cloth and flour it. Put the dough
on it and pull it out with your hands very carefully to the thickness of
tissue paper.
.SK 3
Spread with a mixture of the fruits, sugar, melted butter, cinnamon and lemon
rind. Fold in the outer edges of the dough and roll like a jelly roll about
.AB "4 inches" "10 cm"
wide.
.SK 4
Bake in a very hot oven
.TE (450 (230 )
for 10 minutes, then reduce the heat to
.TE 400 200
and bake about 20 minutes longer.
.SK 5
Let it cool. Cut in slices about
.AB "2 inches" "5 cm"
wide. It should be flaky, moist and one of the best things you have ever
tasted.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
Bill Venables
[e-mail]


.RH REC.FOOD.RECIPES-#193 EGGS-BENEDICT Mo "1 Nov 91" 1991
.RZ "EGGS BENEDICT" "Incl. recipe for sauce Hollandaise"
.KY PORK
I make this every New Year's Morning and serve it with fruit salad and
champagne. What a way to start the year! The recipe is from Julia Child &
Company. The Hollandaise is much more lemony than any restaurant sauce I've
had, so if you're used to fairly bland Hollandaise, you might be shocked. It's
by far the best I've ever had.
.IH "serves 6"
.IG "12" "English muffin halves,"
toasted and buttered
.IG "12 rounds" "boiled ham or Canadian bacon,"
lightly sauteed in butter
.IG "12" "poached eggs"
.IG "~1 \(12 cups" "hollandaise sauce" "~1/3 l"
.PH
.SK 1
Just before serving, place 2 hot toasted muffin halves on each plate and top
each with a piece of ham or Canadian bacon.
.SK 2
Place a poached egg (blot with a paper towel if really wet) on each ham-topped
muffin.
.SK 3
Spoon a large dollop of hollandaise on top. If desired, finish with optional
topping. Serve immediately.
.SH "Optional Toppings"
Either slices of truffle or minced fresh parsley or minced cooked ham; salt
and pepper (I don't use any toppings on mine - it's gorgeous plain).
.SH "Hollandaise"
.IH
.IG "3 Tbls" "fresh lemon juice" "50 ml"
.IG "3 Tbls" "water" "50 ml"
.IG "\(12 tsp" "salt"
.IG "1" "egg"
.IG "2" "egg yolks"
.IG "8 oz" "butter,"
warm, but not bubbling hot
.PH
.SK 1
Shortly before serving, bring the lemon juice, water and salt to a simmer in a
small saucepan.
.SK 2
Meanwhile, vigorously beat the egg and yolks in a small stainless-steel
saucepan with a wire whip for a minute or so until they are pale and thick.
.SK 3
Then set the yolk mixture over moderately low heat and whisk in the hot lemon
juice by driblets. Continue whisking, not too fast but reaching all over
bottom and corners of pan, until you have a foamy warm mass; remove from heat
just as you see a wisp of steam rising. (Do not overheat or you will coagulate
the egg yolks).
.SK 4
Immediately start beating in the warm butter by driblets, to make a thick,
creamy sauce.
.NX
I put the lemon juice mixture in a pyrex measuring cup and bring it to a
simmer in the microwave. I also melt the butter in the microwave in a
measuring cup. Makes this whole sauce a lot easier, and you don't end up with
all your small saucepans dirty from the process!
.PP
If you're really ambitious, you can make your own English muffins. I usually
don't bother - store-bought aren't too bad.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins.
.I Precision:
measure ingredients.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#193 MUFFINS33 Bl "1 Nov 91" 1991
.RZ "ENGLISH MUFFINS"
.KY ENGLISH
.IH
.IG "1 Tbls" "dry active yeast"
dissolved in
.AB "\(12 cup" "110 ml"
tepid water
.IG "2 Tbls" "instant mashed potatoes"
softened in
.AB "\(12 cup" "110 ml"
boiling water
.IG "1 cup" "cold milk," "225 ml"
.IG "2 \(12 cups" "flour" "315 g"
.IG "1 \(12 tsp" "salt"
dissolved in
.AB "3 Tbls" "50 ml"
tepid water
.IG "2-3 Tbls" "butter," "25-40 g"
softened
.PH
.SK 1
Into the instant potatoes, beat the cold milk and stir it along with the
dissolved yeast into the flour. Beat vigorously for a minute or so with a
wooden spoon to make a smooth, loose thick batter, heavier than the usual
pancake batter, but not at all like conventional bread dough. (Beat in
driblets of water if batter is stiff rather than loose). Cover with plastic
wrap and let rise, preferably at around
.TE 80 27
until batter has risen and large bubbles appear in the surface (usually about
1 \(12 hours).
.SK 2
Stir the batter down, then beat in the salt and water, beating vigorously for
a minute. Cover and let rise until bubbles again appear in the surface -
about 1 hour at
.TE 80 27 .
.SK 3
Brush insides of English muffin rings (or catfood or tuna cans about
.AB "3 inckes" "7 \(12 cm"
in diameter with tops and bottoms removed) generously with butter. Butter
surface of griddle or frying pan lightly and set over moderate heat. When
drops of water placed on the pan surface begin to dance, the heat is about
right.
.SK 4
Spoon or scoop batter into the ring - batter should be about
.AB "3/8 inch" "1 cm"
thick. Cook the muffins slowly on one side until bubbles pierce through the
top surface and until almost the entire top changes from a wet ivory white to
a dryish gray color; this will take 6-8 minutes or more, depending on the heat
(regulate heat so that the bottoms of the muffins do not color more than a
medium or pale brown). Turn the muffin rings over on the griddle and lift the
ring away from the muffin. Continue cooking the second side until lightly
browned and dry (probably less than 1 minute).
.SK 5
Cool the muffins on a rack. Split in half horizontally with a table fork.
.SH RATING
.I Difficulty:
moderate.
.I Time:
2 \(34 hours preparation + cooking time.
.I Precision:
measure ingredients.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#193 BUTTER-FROSTNG Ol "1 Nov 91" 1991
.RZ "BUTTER FROSTING FOR BLACK FOREST CAKE"
.IH
.IG "6 Tbls" "butter" "75 g"
.IG "1 lb pkg" "powdered sugar," "450 g pkg"
sifted
.IG "~\(14 cup" "light cream" "~55 ml"
.IG "1 \(12 tsp" "vanilla"
.PH
.SK 1
Cream butter; gradually add about half the sugar, blending well.
.SK 2
Beat in
.AB "2 Tbls" "30 ml"
of cream and vanilla.
.SK 3
Gradually blend in remaining sugar. Add enough cream to make of spreading
consistency.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 mins.
.I Precision:
measure ingredients.
.WR
[e-mail]


.RH REC.FOOD.RECIPES-#193 POSOLE-2 O "4 Nov 91" 1991
.RZ "POSOLE RECIPES" "Posole/Posole Verde/Vegetarian Posole"
.KY MEXICAN XMAS
First, a few notes about posole. Posole is corn that has been treated with a
caustic soda (can't remember if it is lime or lye). It is typically sold dried
- in New Mexico it can sometimes be found fresh or frozen. All of the
following recipes assume that it was bought dried. It is very important that
posole be carefully washed before using, because residues from the treatment
can remain on the kernels, and alkali doesn't usually taste very good. I
typically place the dried posole in a bowl, run water over the kernels, stir
them around and rub them between my hands, then change the water and repeat
until the water I'm pouring off of the posole is clear.
.PP
Posole is usually considered a dish for celebrations - it is a popular thing
to serve on Christmas eve and on New Year's eve, and it is a central dish to
the Pueblo Indians' feast days.
.PP
If you are interested in learning more about New Mexican cooking, I'd
recommend picking up a copy of \fISimply Simpatico\fR from the Junior League
of Albuquerque. While much of the book contains the typical recipes you'd
expect in a community cookbook, it also contains a comprehensive section on
New Mexican cooking that has become a reference for me.
.PP
If you want to learn more about the cuisine of Mexico, I'd recommend any/all
of Diana Kennedy's books on Mexican cooking. If I remember correctly, she has
received a medal from the Mexican government for her work on documenting and
promoting Mexican cooking.
.PP
(Note: I am in no way associated with the Junior League of Albuquerque, Diana
Kennedy, or their publishers - I just like the cookbooks).
.SH "Posole (Traditional New Mexico Version)"
.IH "serves 12-14"
.IG "2 lb" "pork roast," "900 g"
cut in chunks
.IG "\(12 lb" "pork rinds" "225 g"
(optional)
.IG "2" "pork shanks or pigs feet"
(optional)
.IG "1 Tbls" "salt"
.IG "4" "red chile pods,"
seeded
.IG "2 cups" "posole"
\fB*\fR
.IG "1 tsp" "oregano"
.IG "2 cloves" "garlic,"
mashed
.IG "2 Tbls" "chopped onion"
.PH
.SK 1
Place the pork roast, pork rinds, and pork shanks in a large kettle with
enough water to cover the meat, and add salt. Bring to a boil, and cook over
medium heat for about 1 \(12 hrs. Skim off excess grease, and set aside.
.SK 2
Wash the posole thoroughly, until the water that comes off of it is clear.
Place posole in a kettle with the cooking liquid from the pork, plus
additional water to cover, and cook until the posole has popped - at least 1
hour.
.SK 3
Add the cooked meat, oregano, garlic, onion, and chiles, and simmer for
another \(12 hour.
.SH "Posole Verde"
.IH
.IG "\(12 cup" "pumpkin seeds"
(pepitas), toasted and ground
.IG "9 oz" "tomatillos," "250 g"
quartered
.IG "\(12 cup" "water" "110 ml"
.IG "10 large" "sorrel leaves,"
chopped
.IG "1-4" "serrano chiles"
(or to taste)
.IG "" "salt"
to taste
.IG "1 cup" "water" "225 ml"
.IG "2 Tbls" "oil" "30 ml"
.IG "3 - 3 \(12 cups" "cooked posole" "~700 ml"
.IG "4 cups" "cooking water from posole" "900 ml"
.IG "\(14 med" "onion,"
chopped
.IG "2 cloves" "garlic,"
mashed
.PH
.SK 1
Cook the tomatillos in
.AB "\(12 cup" "110 ml"
water until they are quite soft, then drain and place in a blender. Add the
sorrel, serranos, and
.AB "1 cup" "225 ml"
water, and blend until smooth. Strain the tomatillo paste through a fine sieve
to remove any strings, then fry the paste for 5 min. in the oil.
.SK 2
Add ground pepitas to the paste, and cook for another 10 min., stirring
occasionally, until the mixture has thickened.
.SK 3
Add the cooked posole (see previous recipe for cooking instructions), cooking
water, onion, garlic, and salt, and cook 10-15 min.
.SK 4
Serve with any, all, or none of the following garnishes: avocado cubes,
minced onion, cilantro leaves, oregano, and lime wedges.
.SH "Vegetarian Posole"
.IH
.IG "2 cups" "posole,"
washed until water runs off clear, and cooked
.IG "28 oz can" "whole tomatoes" "800 g can"
.IG "1 large" "onion,"
chopped
.IG "3-6 cloves" "garlic,"
minced
.IG "" "salt"
to taste
.IG "\(14 - 1 cup" "green chile,"
roasted, peeled, and chopped
.IG "1 tsp" "oregano"
.IG "\(12 tsp" "thyme"
.IG "2 Tbls" "olive oil" "30 ml"
.PH
.SK 1
Saute the onion and garlic in olive oil until the onion is soft and
translucent.
.SK 2
Add the tomatoes, green chile, and remaining spices, and mash the tomatoes
into roughly bite-size pieces. Add the cooked posole, and simmer 15-30 min.
.SH "Variations"
Cumin is good in this, as is fresh cilantro. Also, if you want to get a
complete protein, you can add tempeh that has been marinated in a lemon juice,
olive oil, and cumin dressing, and then browned thoroughly.
.SH RATING
.I Difficulty:
moderate.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Brian E.D. Kingsbury
[e-mail]