ProfitPress Mega CDROM2 …eeware (MSDOS)(1992)(Eng)/ProfitPress-MegaCDROM2.B6I/APPS/DATABASE/REC200_1.ZIP/DIGST199.ZIP/DIGST199.REC

Text File | 1991-11-26 | 11.6 KB | 416 lines

Rec.Food.Recipes Digest #199
Mon 18 Nov 1991

Col:   Red, White, and Blue Cheesecake (Carole A. Resnick)
L:     Kahlua (Theresa Hedgepeth)
Col:   Chocolate Truffle Raspberry Cheesecake (Carole A. Resnick)
L:     Kahlua (Marcie A. Wallace)
Cl:    Spiced Brown Bread Muffins (Laura Michelow)
Ool:   Lucille's Sweet Potato Pie (Regina Conrad)
CV:    Pumpcorn Muffins (Peggy D Johnson)
M:     Mushroom Stew (huggett)
AOV:   Guacamole (Jo Hannah x-7344)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#199 CHEESECAKE22 Col "18 Nov 91" 1991
.RZ "RED, WHITE, AND BLUE CHEESECAKE"
Here is a recipe for berry cheesecake. You can substitute strawberries for
raspberries.
.PP
From \fISan Diego Tribune\fR, Weds. June 26, 1991. Posted by Donna Ransdell,
COOKING echo.
.IH "cake"
.IG "12 oz" "fat free cottage cheese" "350 g"
.IG "1/3 cup" "low-fat vanilla yogurt" "75 ml"
.IG "3 Tbls" "honey" "50 ml"
.IG "3" "egg yolks"
(or
.AB "\(12 cup" "110 ml"
no-cholesterol substitute)
.IG "4" "egg whites"
.IG "pinch" "salt"
.IH "filling"
.IG "1 cup" "white grape juice" "225 ml"
.IG "" "low calorie sweetener"
or a few drops to taste (optional)
.IG "1 \(12 cups" "fresh blueberries,"
washed
.IG "\(34 cup" "fresh strawberries,"
washed, hulled and sliced
.PH
.SK 1
Combine cheese, yogurt, honey and egg yolks (or substitute) in food processor
or blender and process completely smooth.
.SK 2
Combine egg whites and salt in an electric mixing bowl and beat stiff.
.SK 3
Pour the cheese mixture into egg whites and gently but thoroughly fold
together. Spoon mixture into a non-stick
.AB "9 inch" "23 cm"
round cake pan or springform pan that has been liberally sprayed with cooking
spray. Bake in a preheated
.TE 350 180
oven 45 minutes. Remove from oven and cool, then chill. Cake sinks in the
middle to form a depression for fruit filling. Remove the cake from pan before
filling.
.SK 4
To prepare filling: While the cheesecake is baking, simmer white grape juice
in an uncovered saucepan until reduced by half. Remove from heat and allow to
cool, add sweetener to taste.
.SK 5
When the cake is cool arrange blueberries in the center surrounded by a ring
of sliced strawberries. Spoon the white grape glaze over the fruit.
Refrigerate and chill thoroughly.
.NX
Yields 9 servings about 110 calories each. You could substitute white
Chardonnay or other white wine for part of the grape juice if so inclined.
.SH RATING
.I Difficulty:
moderate.
.I Time:
?
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
[e-mail]


.RH REC.FOOD.RECIPES-#199 KAHLUA-4 L "18 Nov 91" 1991
.RZ "KAHLUA"
This is the recipe of a friend of mine.
.IH
.IG "1 qt" "water" "900 ml"
.IG "3 cups" "sugar" "600 g"
.IG "4 Tbls" "instant coffee"
.IG "1 Tbls" "Vanilla" "15 ml"
.IG "1 pt" "Vodka" "450 ml"
.PH
.SK 1
Bring water, sugar and coffee to boil. Reduce heat and simmer 1 hour.
.SK 2
Let cool and add Vanilla and Vodka.
.SH RATING
.I Difficulty:
very easy.
.I Time:
1 \(14 hours.
.I Precision:
measure ingredients.
.WR
Theresa Hedgepeth
[e-mail]


.RH REC.FOOD.RECIPES-#199 CHEESECAKE23 Col "18 Nov 91" 1991
.RZ "CHOCOLATE TRUFFLE RASPBERRY CHEESECAKE"
.IH "crust"
.IG "3 oz" "nuts," "75 g"
toasted
.IG "9 oz" "chocolate wafer cookies," "250 g"
crushed
.IG "1/3 cup" "sugar" "70 g"
.IG "6 Tbls" "butter," "75 g"
melted
.PH
.SK 1
Mix and pat into bottom and sides of
.AB "10 inch" "25 cm"
springform pan.  Set aside.
.IH "cake"
.IG "40 oz" "cream cheese," "1150 g"
unwrapped and softened (microwave - 2 mins on high)
.IG "1 cup" "sugar" "200 g"
.IG "5 jumbo" "eggs,"
shelled and warmed (microwave - 25 secs)
.IG "\(12 cup" "Chambord liqueur" "110 ml"
.IG "1 cup" "raspberry preserves," "225 ml"
strained so there are no seeds or fruit pieces
.IG "1 cup" "fresh raspberries,"
optional
.IG "\(14 cup" "cornstarch"
.IG "\(12 cup" "heavy cream" "110 ml"
.PH
.SK 1
Beat cheese until light and fluffy. Add sugar and beat again. Add eggs one at
a time, beating ater each. Stir in cream, cornstarch and liqueur.
.SK 2
Pour into pan and bake at
.TE 375 190
for 45 minutes. (Put pan of water on bottom rack while baking and preheating).
Cake is done when edges are lightly brown and firm and cake is still soft in
middle. Loosen edges from pan and let cool 2 hours or so.
.SK 3
Spread raspberry preserves on top of cake. Make ganache and put in pastry bag.
Pipe ganache around edges of cake using large star tip. Dot top of cake with
fresh raspberries.
.IH "ganache"
.IG "2 Tbls" "sugar"
.IG "4 Tbls" "butter" "50 g"
(unsalted)
.IG "1 cup" "gourmet heavy whipping cream" "225 ml"
.IG "1 lb" "semisweet chocolate" "450 g"
.IG "3 tsp" "Chambord liqueur"
.PH
.SK 1
Combine sugar, butter and cream in heavy bottomed
.AB "2 qt" "2 l"
pan. Heat over low heat 3 minutes until sugar is dissolved.
.SK 2
Chop chocolate into small pieces and place in medium sized bowl. Add hot cream
mixture and whip well with wire whisk until chocolate melts and mixture is
smooth. Add Chambord, mix.
.SK 3
Place bowl in larger bowl filled with ice water. Stir with spatula until thick
enough to pipe through a pastry bag. Do not let chocolate harden and \fBDO
NOT\fR let any of the ice water \fBNEAR\fR the chocolate!
.NX
You can substitute strawberries for raspberries.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 \(12 hours + 2 hours cooling.
.I Precision:
measure ingredients.
.WR
Carole A. Resnick
[e-mail]


.RH REC.FOOD.RECIPES-#199 KAHLUA-5 L "18 Nov 91" 1991
.RZ "KAHLUA"
.IH
.IG "4 cups" "water" "1 l"
.IG "4 cups" "sugar" "800 g"
.IG "2 oz" "good instant coffee" "50 g"
.IG "1" "vanilla bean"
.IG "1 fifth" "Cheap Bourbon" "750 ml"
.PH
.SK 1
Simmer water, sugar, and coffee until the sugar dissolves.
.SK 2
Put vanilla bean and bourbon in a
.AB "gallon" "4 l"
jug and add the coffee syrup you just prepared.
.SK 3
Cover and let sit 1 month.
.SH RATING
.I Difficulty:
easy.
.I Time:
20 mins. + 1 month standing.
.I Precision:
measure ingredients.
.WR
Marcie A. Wallace
[e-mail]


.RH REC.FOOD.RECIPES-#199 MUFFINS34 Cl "18 Nov 91" 1991
.RZ "SPICED BROWN BREAD MUFFINS"
.KY LOW-FAT
Here's a good low fat muffin recipe, its from \fIThe Muffin Cookbook\fR, by
Favorite Recipes (one of those glossy little recipe magazines sold in
supermarkets).
.IH
.IG "2 cups" "whole wheat flour" "250 g"
.IG "2/3 cup" "all-purpose flour" "80 g"
.IG "2/3 cup" "packed brown sugar" "150 g"
.IG "2 tsp" "baking soda"
.IG "1 tsp" "cinnamon or pumpkin pie spice"
.IG "2 cups" "buttermilk" "450 ml"
(I use 1% fat buttermilk)
.IG "\(34 cup" "raisins" "120 g"
.PH
.SK 1
Preheat oven to
.TE 350 180 .
.SK 2
Grease 6
.AB "(4 inch)" "(10 cm)"
muffin cups or 12 regular size ones.
.SK 3
In a large bowl, combine flours, sugar, baking soda and spice. Stir in
buttermilk just until flour mixture is moistened. Fold in raisins.
.SK 4
Spoon into muffin cups. Bake 35-40 min. (25-30 min for 12-cup tin) or until
wooden pick inserted in center comes out clean. Remove from pan.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
Laura Michelow
[e-mail]


.RH REC.FOOD.RECIPES-#199 POTATO-PIE-2 Ool "18 Nov 91" 1991
.RZ "LUCILLE'S SWEET POTATO PIE"
This is \fBVERY\fR rich but good. I've eaten it, but haven't tried to make it.
.IH
.IG "6 med" "sweet potatoes"
(use the rounder ones)
.IG "1 \(12 cups" "butter" "350 g"
.IG "1 \(12+ cups" "sugar" "300+ g"
.IG "3" "eggs,"
beaten
.IG "1 tsp" "cinnamon"
.IG "1 tsp" "allspice"
.IG "\(14 tsp" "salt"
.IG "2 - 9 in" "pie crusts" "2 - 23 cm"
.PH
.SK 1
Boil sweet potatoes in their jackets until cooked (thin knife goes through).
.SK 2
Beat the eggs.
.SK 3
Put butter & sugar in a large bowl. Peel hot potatoes - with knife cut top and
peel down, removing any stringiness from the potato with the skin, cut
bottoms. Place hot peeled potatoes on the butter in the bowl with sugar,
\fBCRUSH\fR together.
.SK 4
Add beaten eggs. Stir in spices (to taste).
.SK 5
Pour into 2 unbaked pie crusts. (Consistency of pumpkin pie mix). Bake at
.TE 350 180
until brown.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
[e-mail]
Regina Conrad


.RH REC.FOOD.RECIPES-#199 MUFFINS35 CV "18 Nov 91" 1991
.RZ "PUMPCORN MUFFINS"
Here's a good seasonal recipe from Uprisings: \fIThe Whole Grain Bakers'
Book\fR.
.IH "makes 12"
.IG "\(12 cup" "safflower oil" "110 ml"
.IG "\(12 cup" "honey" "110 ml"
.IG "1 \(12 cups" "pumpkin puree" "1/3 l"
.IG "1 cup" "water" "225 ml"
.IG "2 \(14 cups" "w.w. pastry flour" "280 g"
.IG "1 cup" "cornmeal"
.IG "1 Tbls" "baking powder"
.IG "1 tsp" "cinnamon"
.IG "\(12 tsp" "ginger"
.IG "\(14 tsp" "ground cloves"
.IG "\(14 tsp" "ground nutmeg"
.PH
.SK 1
Beat together oil, honey, pumpkin and water with a wire wisk until smooth.
.SK 2
Stir together dry ingredients. Add to wet mixture, blend in quickly with a
wisk. Do not overbeat.
.SK 3
Scoop into papered muffin tins. Bake at
.TE 375 190
for 30 minutes.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
Peggy D Johnson
[e-mail]


.RH REC.FOOD.RECIPES-#199 MUSHROOM-STEW M "18 Nov 91" 1991
.RZ "MUSHROOM STEW"
A wonderful and filling stew. We often serve it with a Herb Pilaf and Broccoli
with a paprika-garlic sauce for a very complete meal. (Serves 4).
.PP
This is adapted from \fIThe Savory Way\fR by Deborah Madison.
.IH "sauce"
.IG "2 Tbls" "Dijon-style mustard" "30 ml"
.IG "2 Tbls" "Worcestershire sauce" "30 ml"
.IG "2 Tbls" "brown sugar"
.IG "\(34 cup" "dry red wine" "~200 ml"
.IG "1 Tbls" "soy sauce" "15 ml"
.IG "" "freshly ground pepper"
.PH
.SK 1
Combine all the ingredients in a bowl and set aside.
.IH "vegetables"
.IG "1 \(14 lb" "mushrooms" "~\(12 kg"
(combination of chantrelle, oyster, shitake, domestic button)
.IG "2 Tbls" "butter" "25 g"
.IG "1" "onion,"
diced
.IG "" "salt"
.IG "1 large" "red bell pepper,"
diced
.IG "\(14 lb" "tofu," "~125 g"
cut into small cubes
.IG "" "chopped cilantro or parsley"
for garnish
.PH
.SK 2
Halve or quarter the larger fresh mushrooms.
.SK 3
Melt butter in a large, heavy-bottomed pan, add the onion, salt lightly, and
cook over medium heat for 3-4 minutes or until the onions are transparent.
.SK 4
Add the mushrooms and the peppers and cook for a few minutes, stirring often,
until the mushrooms begin to color; then add the sauce.
.SK 5
Add the tofu and simmer slowly until the sauce has reduced and thickened,
about 40 minutes. Serve in soup plates with rice or noodles and garnish with
cilantro or parsley.
.SH RATING
.I Difficulty:
easy.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
Terri Huggett
[e-mail]


.RH REC.FOOD.RECIPES-#199 GUACAMOLE-2 AOV "18 Nov 91" 1991
.RZ "GUACAMOLE"
I make a wicked guacamole as follows:
.IH
.IG "2" "avocados"
.IG "1 tsp" "lemon juice"
.IG "1 small" "onion"
.IG "1 smallish" "tomato"
.IG "2" "jalapeno peppers,"
minced
.IG "" "garlic salt"
.IG "" "salt"
.IG "" "pepper"
.PH
.SK 1
Mash avocados and mixing them with lemon juice to keep them from turning
brown.
.SK 2
Then you finely chop onion and tomato, add a couple of minced jalapeno
peppers (to taste), a little garlic salt and pepper. Add a bit more regular
salt (to taste) mix well, mashing as you go. Serve with warm tortilla chips.
.SH RATING
.I Difficulty:
very easy.
.I Time:
15 mins.
.I Precision:
approximate measurements.
.WR
Jo Hannah x-7344
[e-mail]