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Text File | 1991-11-26 | 11.8 KB | 385 lines

Rec.Food.Recipes Digest #196
Tue 12 Nov 1991

M:     Stuffing-topped Chicken (Robin S Wedeman)
M:     Cheesey Potatoes (Robin S Wedeman)
Mol:   Bev's Meatballs (Robin S Wedeman)
Col:   Grand Ghirardelli Fudge Cake (Kathy A. Johnson)
OV:    Soymilk (Peggy D Johnson)
Mol:   Lobster Newburg (Murray Cornwell)
Mol:   Chicken Drumsticks (Brenda J. Roder)
O:     Edible Play Dough (Ian Flanigan)

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.RH REC.FOOD.RECIPES-#196 CHICKEN-STUFF3 M "12 Nov 91" 1991
.RZ "STUFFING-TOPPED CHICKEN"
.KY CHICKEN
.IH
.IG "3-4" "chicken breasts,"
boned, halved, and skinned
.IG "1 can" "cream of chicken soup"
.IG "2 cups" "herb croutons or cubed stuffing"
.IG "6-8 slices" "swiss cheese"
.PH
.SK 1
Bake chicken breats for 45 minutes at
.TE 350 180 .
.SK 2
Mix soup with herb croutons or cubed stuffing.
.SK 3
Top each piece of chicken with 2 slices swiss cheese and stuffing mixture.
Bake 20-25 minutes more uncovered.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(14 hours.
.I Precision:
measure ingredients.
.WR
Robin S Wedeman
[e-mail]


.RH REC.FOOD.RECIPES-#196 POTS-CHEESEY M "12 Nov 91" 1991
.RZ "CHEESEY POTATOES"
.KY CHICKEN
.IH "Serves 12-15"
.IG "2 lb" "frozen hash brown potatoes" "900 g"
with onion and green pepper. Thaw for 30-40 minutes.
.IG "1 can" "cream of chicken soup"
.IG "1 lb" "carton sour cream" "450 g"
.IG "4 oz" "melted margarine" "100 g"
.IG "8 oz" "sharp cheese," "225 g"
grated - Cracker Barrel
.IG "" "salt and pepper"
.IG "1 cup" "crushed corn flakes or potato chips"
.PH
.SK 1
Mix ingredients in a large bowl. Pour into greased
.AB "9 \(12 x 13 inch" "24x33 cm"
glass dish.
.SK 2
Top with crushed corn flakes or potato chips. Bake 1 hour at
.TE 375 190 .
.NX
Can cut this recipe in half.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(14 hours.
.I Precision:
measure ingredients.
.WR
Robin S Wedeman
[e-mail]


.RH REC.FOOD.RECIPES-#196 MEATBALLS-6 Mol "12 Nov 91" 1991
.RZ "BEV'S MEATBALLS"
.KY BEEF
It seems like a lot of work, but they are worth it. This can be a main course,
or part of a buffet.
.IH
.IG "\(12 lb" "ground beef" "225 g"
.IG "\(14 tsp" "oregano"
.IG "2 Tbls" "grated Italian cheese"
(Parmesan and/or Romano)
.IG "\(12 tsp" "salt"
.IG "\(14 tsp" "pepper"
.IG "\(14 tsp" "garlic powder"
.IG "1" "egg"
.IG "\(14 cup" "cool milk" "55 ml"
.IG "\(14 cup" "seasoned bread crumbs" "25 g"
.PH
.SK 1
Mix ingredients in given order one by one. After completely mixed by hand, let
stand for at least 20 minutes.
.SK 2
Form into meatballs (golf ball size) and fry slowly until golden brown. Do not
turn until completely done on one side and do not crowd pan. If not using
Teflon pan, cook in
.AB "2 Tbls" "30 ml"
oil.
.SH "Tomato Sauce"
.IH
.IG "\(14 cup" "chopped onion"
.IG "1 clove" "garlic,"
minced
.IG "2 Tbls" "butter" "25 g"
.IG "\(14 cup" "grated cheese" "25 g"
.IG "1 cup" "mushrooms,"
sliced
.IG "2 \(12 cans" "Italian Tomatoes"
.IG "12 oz can" "tomato paste" "350 g can"
.IG "1 \(12 tsp" "salt"
.IG "1 tsp" "sugar"
.IG "\(12 tsp" "oregano"
.IG "\(14 cup" "chopped parsley"
.IG "\(12 tsp" "baking soda"
.PH
.SK 1
Saute onion and garlic in butter for 5 minutes.
.SK 2
Crush tomatoes into medium pieces. Add all ingredients except baking soda,
mushrooms, and meat balls. Simmer in covered saucepan for 1 hour. Stir sauce
often and keep heat low.
.SK 3
Add browned meatballs and simmer 30 minutes. During last 15 minutes add
mushrooms. During last 10 minutes add baking soda. If sauce is too thick, add
water. If sauce is too thin, cook uncovered for 15 minutes.
.SH "Variation"
I simmer sauce and meatballs in a crock pot and serve from it also.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
Robin S Wedeman
[e-mail]


.RH REC.FOOD.RECIPES-#196 FUDGE-CAKE Col "12 Nov 91" 1991
.RZ "GRAND GHIRARDELLI FUDGE CAKE"
Here's another great chocolate cake from the back of the Ghirardelli Cocoa
box.
.IH
.IG "2 cups" "unsifted cake flour" "250 g"
.IG "1 \(34 cups" "sugar" "175 g"
.IG "\(34 cup" "Ghirardelli Cocoa"
.IG "1 tsp" "baking powder"
.IG "1 tsp" "baking soda"
.IG "\(12 tsp" "salt"
.PP
.IG "1 cup" "butter or margarine" "225 g"
(very soft)
.IG "\(34 cup" "milk" "170 ml"
.IG "\(12 cup" "water" "110 ml"
.IG "2" "eggs"
.IG "2 tsp" "vanilla"
.PH
.SK 1
Heat oven to
.TE 350 180 .
.SK 2
Measure the 6 dry ingredients into large mixer bowl. Mix on low 1 minute to
combine dry ingredients.
.SK 3
Add remaining ingredients, all at once. Mix on medium 1 minute, scraping down
bowl, to blend mixture; beat on high for 3 minutes.
.SK 4
Spread into 2 parchment lined or greased and lightly floured
.AB "(9 x 1 \(12 inch)" "(23 x 4 cm)"
round cake pans. Bake for 30-35 minutes, cool 5 minutes. Remove layers and
cool on racks. Frost if desired.
.NX
I've used all-purpose flour without problem.
.PP
I line my cake pans with wax paper (stuck down with a little shortening).
.PP
I've made this in a
.AB "9x13 inch" "23x33 cm"
oblong -- just watch the time, it usually takes 5-10 min. longer.
.PP
A really elegant cake can be made by using Cool Whip or stabilized whipped
cream to frost with (chill the layers first). Then use a vegetable peeler to
make curls from a thick chocolate bar and arrange around the top of the cake.
Little chocolate bits made in the process of doing the curls can be sprinkled
in the center.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
Kathy A. Johnson
[e-mail]


.RH REC.FOOD.RECIPES-#196 SOYMILK OV "12 Nov 91" 1991
.RZ "SOYMILK"
Here is a rather detailed description of making soymilk from \fIThe Tofu
Cookbook\fR by Cathy Bauer and Juel Andersen. The book begins "we dedicate
this book to all people who have tried tofu -- once." One of it's strong
points is that is contains many good recipes for using okara, the mashed
soybean leaftovers of soymilk making.
.IH
.IG "1 lb" "soybeans" "450 g"
.PH
.SK 1
You need a large bowl and a colander. Rinse the beans. Cover them with enough
cold water to allow for expansion. Soak overnight. Drain the beans and rinse
again before using. If you can't make soymilk by the next day, you can store
the beans in a plastic bag in the refrigerator for up to 1 week or in the
freezer up to 3 months.
.SK 2
You need blender, food processor, food grinder, measuring cup and a large pot.
.PP
\fBBlender and food processor method:\fR
.PP
Apply a nonstick surface, such as oil or lecithin, to the pot. Heat 2 cups
water in the pot on low. Blend beans, using 3 parts water to 2 parts soaked
beans. Add batches to the pot as you blend. The beans will have now expanded
to about 7 \(12 cups so you will be using about 11 cups of water. Use another
cup to rinse the blender/food processor into the cooking pot. Total water used
up to this point will be about 14 cups.
.PP
\fBGrinder method:\fR
.PP
Grind the beans as fine as possible, perhaps using a medium and then a fine
screen, grinding them twice. Begin with the same amount of water as above, 14
cups and add the bean mash to the water.
.SK 3
Cook the soy mixture over a medium fire, loosely covered. Bring it to a
rolling boil, reduce heat, and simmer for at least 15-20 minutes. The cooking
time is important, as raw soybeans contain a factor known as tripsin
inhibitor. Essentially, this means that the protein contained in the beans
cannot be properly assimilated by the body unless the beans are well cooked.
.SK 4
You need a colander, large pot and enough cheesecloth to line the colander.
While the beans are cooking, wet the cheesecloth and place it in the colander.
Next place the colander over the pot. It's best to do this in a sink, because
the next step tends to be sloppy.
.SK 5
Pour the cooked mixture into the colander to separate out the soymilk. Rinse
the empty pot with 1 cup of water and pour the residue into the colander. Wash
the cooking pot and apply a nonstick surface again. Transfer the strained
soymilk to the large pot and return it to the stove. Pour 4 cups of water at a
time through the soy mash. Repeat twice, using a total of 12 cups water. After
draining, gather the mash up in the cheesecloth and press, squeeze, twist it
until as much soymilk as possible has drained out. Add to the pot on the stove
and heat again to boiling. Let it cool to room temperature.
.PP
Congratulations, you're done! You will now have 1 \(12 gallons of soymilk.
Soymilk has about the same refrigerator life as cow's milk.
.NX
To fortify the soymilk add 300 milligrams calcium, from calcium lactate or
calcium carbonate, for each cup of milk, 50-150 micrograms of B12 for the
batch, 1 tsp honey and 1 tsp oil for each cup of milk.
.PP
A note on the calcium: calcium lactate is soluble and acts as a solidifier,
so if you add it to warm soymilk, it will curdle. Calcium carbonate is
insoluble, but won't curdle the milk.
.SH RATING
.I Difficulty:
difficult.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Peggy D Johnson
[e-mail]


.RH REC.FOOD.RECIPES-#196 LOBSTER-NEWBRG Mol "12 Nov 91" 1991
.RZ "LOBSTER NEWBURG"
.KY FISH
.IH
.IG "2 \(12 cups" "cooked lobster"
.IG "1 Tbls" "flour"
.IG "\(12 tsp" "nutmeg"
.IG "3" "egg yolks,"
beaten
.IG "4 Tbls" "butter" "50 g"
.IG "" "salt & pepper"
to taste
.IG "1 \(34 cups" "heavy cream" "400 ml"
.IG "\(12 cup" "sherry or Madeira wine" "110 ml"
.PH
.SK 1
Melt butter over double boiler. Add lobster. When lobster is warm add flour,
nutmeg, salt and pepper. Stir until smooth.
.SK 2
Scald the cream. Add to the egg yolks. Stir until thickened slightly. Add
wine.
.SK 3
Add the wine/cream mixture to the lobster mixture. Serve over crisp toast
points or in pastery shells.
.SH RATING
.I Difficulty:
easy.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Murray Cornwell
[e-mail]


.RH REC.FOOD.RECIPES-#196 CHICKEN-DRUMST Mol "12 Nov 91" 1991
.RZ "CHICKEN DRUMSTICKS"
.KY CHICKEN PICNIC PARTY
These are great cold, perfect for a potluck or picnic.
.IH
.IG "" "flour"
.IG "" "parmesan cheese"
.IG "" "Italian seasoning"
(basil, oregano, thyme, etc)
.IG "" "garlic powder"
.IG "" "egg,"
beaten
.PH
.SK 1
Mix equal parts of flour and parmesan. Add Italian dressing and garlic powder.
.SK 2
Wash and dry drumsticks if desired. Dip drumsticks in beaten egg and then roll
in mixture above. Place on cookie sheet and bake at
.TE 350 180
until done, about 1 hour.
.SH RATING
.I Difficulty:
very easy.
.I Time:
1 \(14 hours.
.I Precision:
measure ingredients.
.WR
Brenda J. Roder
[e-mail]


.RH REC.FOOD.RECIPES-#196 PLAYDOUGH-3 O "12 Nov 91" 1991
.RZ "EDIBLE PLAY DOUGH"
.KY KIDS
When I saw Lisamarie Babik's recipe, and I was reminded of my mom's recipe for
edible play dough. While it doesn't have quite the same texture and feel as
traditional play dough, it's nice and malleable. We used to eat it with graham
crackers. This way you can build your play dough creations using the graham
cracker as a base. We used to make smiley faces, animals, and other little
sculptures. It's very, very sweet, so kids should love it.
.IH
.IG "1/3 cup" "margarine" "75 g"
.IG "1/3 cup" "light corn syrup" "75 ml"
.IG "\(12 tsp" "salt"
.IG "1 tsp" "vanilla extract"
.IG "1 lb" "powdered sugar"
.IG "" "food coloring"
.PH
.SK 1
Mix everything except the sugar together.
.SK 2
Add sugar. Knead. Divide and add food coloring. Then refrigerate it to keep
from spoiling.
.NX
You may also want to experiment with various extracts to give it some flavor
other than just raw sweetness. I've never done this, so you'll have to
experiment.
.SH RATING
.I Difficulty:
very easy.
.I Time:
\(14 hours.
.I Precision:
measure ingredients.
.WR
Ian Flanigan
[e-mail]