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Rec.Food.Recipes Digest #200
Mon 25 Nov 1991

Col:   Chocolate Oatmeal Cookies (Andy Hong)
Col:   New York-style Cheesecake (William E. Burdick)
Ool:   Choux pastry (Cream Puffs) (huggett)
Col:   Chess Pie and Tarts (Ann McKelvie)
Ll:    Sweet Lassi (Arun Sinha)
Al:    Guacamole (Michael Weiss)
AV:    Spicy Guacamole (Dawn Burgess)
M:     Okonomyaki (Patt Bromberger)
A:     Chicken Gumbo (William E. Burdick)

----------------------------------------------------------------------
.RH REC.FOOD.RECIPES-#200 COOKIES-OATME3 Col "22 Nov 91" 1991
.RZ "CHOCOLATE OATMEAL COOKIES"
This recipe will make chocolate oatmeal cookies that are virtually identical
to those sold in Nieman Marcus Cafes:
.IH "makes 112 cookies [recipe may be halved]"
.IG "2 cups" "butter" "450 g"
.IG "2 cups" "sugar" "400 g"
.IG "2 cups" "brown sugar" "450 g"
.IG "4" "eggs"
.IG "2 tsp" "vanilla"
.IG "4 cups" "flour" "500 g"
.IG "5 cups" "blended oatmeal" "480 g"
(Measure oatmeal and blend in a blender to a fine powder)
.IG "1 tsp" "salt"
.IG "2 tsp" "baking powder"
.IG "2 tsp" "soda"
.IG "24 oz" "chocholate chips" "2/3 kg"
.IG "8 oz bar" "Hershey bar," "225 g bar"
grated
.IG "3 cups" "chopped nuts" "450 g"
.PH
.SK 1
Cream, butter, and both sugars. Add eggs and vanilla. Mix together with flour,
oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and
nuts.
.SK 2
Roll into balls and place
.AB "2 inches" "5 cm"
apart on a cookie sheet. Bake for 10 minutes at
.TE 375 190 .
.SH RATING
.I Difficulty:
easy.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Andy Hong
[e-mail]


.RH REC.FOOD.RECIPES-#200 CHEESECAKE24 Col "22 Nov 91" 1991
.RZ "NEW YORK-STYLE CHEESECAKE"
This is a recipe developed/perfected by my wife. It makes the best cheesecake
I've ever had; we've served it many times, to guests ... always gets high
praise.
.IH "makes ~12 servings"
.IG "2 x 8 oz pkgs" "cream cheese" "2 x 225 g pkgs"
.IG "\(34 cup" "sugar" "150 g"
.IG "2 large" "eggs"
.IG "\(12 tsp" "vanilla extract"
.IG "1 \(12 tsp" "lemon juice"
.IG "1 \(12 Tbls" "cornstarch"
.IG "1 \(12 Tbls" "flour"
.IG "2 Tbls" "butter" "25 g"
.IG "8 oz" "sour cream" "225 ml"
.IG "1 can" "pie filling"
(for topping)
.PH
.SK 1
Melt butter.
.SK 2
Blend cream cheese in a large bowl. Gradually add sugar. Add eggs, beat well.
.SK 3
Add lemon juice, vanilla, cornstarch, and flour. Add melted butter. Mix until
smooth. Blend in sour cream.
.SK 4
Add to greased springform pan
.AB "(8 inch)" "(20 cm)" .
Bake at
.TE 325 160
for 45 minutes. Remove cake from oven 2 hours \fBAFTER\fR completion of 45
minutes bake cycle. Refrigerate overnight; top with pie filling, fresh fruit,
etc. and serve.
.NX
.SK 1
The cheesecake will be creamier if the cream cheese is softened in a microwave
oven. Don't over due it ... avoid melting!
.SK 2
To minimize/eliminate cracking, avoid overmixing the batter and comply with
the 2 hour cool down requirement. If one suspects overmixing of the batter,
allow the batter to stand (in the refrigerator) for 1 hour followed by a
\(12 - 1 hour stand at room temperature prior to bake cycle; this will allow
trapped air to escape the batter.
.SK 3
If slicing the cheesecake proves too messy and/or difficult, try using dental
floss ... it works!
.SH RATING
.I Difficulty:
easy.
.I Time:
75 mins. + 2 hours cooling in oven.
.I Precision:
measure ingredients.
.WR
Bill E. Burdick KWC-1604 5585
[e-mail]
[e-mail]


.RH REC.FOOD.RECIPES-#200 PASTRY-CHOUX Ool "22 Nov 91" 1991
.RZ "CHOUX PASTRY" "Cream Puffs"
Almost any filling can be piped or spooned into baked choux pastry. The pastry
is easy to make. Custards or flavored whipped cream are popular for cream
puffs. Savory fillings of cheese, herb cheese, vegetables, and or meats (such
as chicken salad) also work for appetizers.
.IH "makes ~25"
.IG "1 cup" "water" "225 ml"
.IG "\(34 tsp" "salt"
.IG "\(12 ?" "unsalted butter" "?"
.IG "1 cup" "flour" "125 g"
.IG "4-5" "eggs"
.PH
.SK 1
In a saucepan, heat the water, salt, and butter until butter is melted and the
mixture comes to a boil. Remove from the heat. As soon as the pan is taken
from the heat, add all the flour at once and beat vigourously with a wooden
spoon for a few seconds until the mixture is smooth and pulls away from the
pan to form a ball. Beat for about a minute over low heat to dry the mixture.
.SK 2
Set aside 1 egg and beat it. With a wooden spoon, beat the remaining eggs into
the dough \fBONE BY ONE\fR, beating thouroughly after each addition. Beat
enough of the reserved egg into the dough to make a mixture that is very shiny
and just falls from the spoon.
.SK 3
Fill a pastry bag with a medium to large round tip with the mixture. Pipe
small rounds (about the size of a quarter in diameter or up to half dollar)
onto a buttered baking sheet. Bake at about
.TE 400 200
for about 20 minutes. (If not using a convection oven, prop the door open
slightly with a spoon or fork). Transfer puffs to rack to cool. While still
warm slice off a hat from each (either separating completely or not) to
release steam. When cool fill with desired filling.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 hour.
.I Precision:
measure ingredients.
.WR
Terri Huggett
[e-mail]


.RH REC.FOOD.RECIPES-#200 CHESS-PIE Col "22 Nov 91" 1991
.RZ "CHESS PIE AND TARTS"
Chess pie is an old southern dish. If you want tarts, use little bitty pie
shells. Here's a good recipe:
.IH
.IG "4 oz" "butter" "100 g"
.IG "1 \(12 cups" "sugar" "300 g"
.IG "1 Tbls" "flour"
.IG "1 \(12 tsp" "vinegar"
.IG "3" "eggs"
.PH
.SK 1
Melt butter, add all other ingredients and mix well.
.SK 2
Pour into unbaked pie crust and bake at
.TE 350 180
for 35 minutes.
.SH RATING
.I Difficulty:
easy.
.I Time:
45 mins.
.I Precision:
measure ingredients.
.WR
Ann McKelvie
[e-mail]


.RH REC.FOOD.RECIPES-#200 LASSI-SWEET Ll "22 Nov 91" 1991
.RZ "SWEET LASSI"
.KY INDIAN
The recipe for Lassi varies from region to region. This is the one that we
make. Also, lassi can be sweet or salty, but the one here is a sweet lassi,
and easy to make.
.IH
.IG "1 cup" "yogurt" "225 ml"
.IG "1 cup" "water" "225 ml"
.br
or
.IG "1 \(12 cups" "milk" "1/3 l"
.IG "~1-2 Tbls" "sugar"
to taste
.PH
.SK 1
Put all the ingredients in a blender and blend.
.SK 2
Add crushed ice and serve.
.SH RATING
.I Difficulty:
very easy.
.I Time:
5 mins.
.I Precision:
approximate measurements.
.WR
Arun Sinha
[e-mail]


.RH REC.FOOD.RECIPES-#200 GUACAMOLE-3 AVl "25 Nov 91" 1991
.RZ "GUACAMOLE"
.IH
.IG "" "avaocados"
.IG "" "sour cream"
.IG "" "salsa"
.PH
Ya know, guac is something I make without a set recipe. It varies from time to
time. If you get some really good, soft avocadoes, you'll want to let their
natural flavor shine through, so you can take the avocadoes, cut them in half
around the pit/stone/seed thing, and sort of invert the skin. The meat comes
right out. Mash it up nicely in a bowl, then add a little sour cream and
salsa. Bingo. An excellent guacamole without killing the avocado flavor.
.PP
If you insist upon turning it into something that leaves no avocado flavor,
you can add salt, lemon juice, onion, chopped tomato, and numerous other
things that happen to be floating around. This list can help avocadoes that
really aren't ripe (i.e. they're hard). To do anything with those, you will
have to scoop the meat out with a spoon (it won't automatically fall out like
it does when it's ripe). Run it through a food processor until it's as mushy
as it will get. It just doesn't compare to a ripe one, though.
.SH RATING
.I Difficulty:
very easy.
.I Time:
5 mins.
.I Precision:
approximate measurements.
.WR
Michael Weiss
[e-mail]
[e-mail]


.RH REC.FOOD.RECIPES-#200 GUACAMOLE-4 AV "25 Nov 91" 1991
.RZ "SPICY GUACAMOLE"
For a spicy guacamole:
.IH
.IG "1" "avocado,"
peeled and mashed
.IG "\(14 cup" "picante sauce" "55 ml"
.IG "2 Tbls" "lime juice" "30 ml"
.IG "sprinkling" "garlic powder"
.PH
Mix well and enjoy.
.NX
I like Pace picante sauce. If picante sauce isn't available, add chopped
tomatoes, onion and chilies with some hot sauce.
.SH RATING
.I Difficulty:
very easy.
.I Time:
5 mins.
.I Precision:
approximate measurements.
.WR
Dawn Burgess
[e-mail]


.RH REC.FOOD.RECIPES-#200 OKONOMYAKI M "25 Nov 91" 1991
.RZ "OKONOMYAKI"
.KY JAPANESE PORK BEEF CHICKEN
Reposted from \fIJapanese Food & Culture Discussion List\fR:
.RS
Date:     Mon, 7 Oct 1991
Sender:   [e-mail]
From:     [e-mail] (Nori Matsui)
Subject:  Quick and easy okonomiyaki recipe?
.RE
This is a quick & easy way to make Okonomiyaki:
.IH
.IG "1 cup" "flour" "125 g"
.IG "\(12 cup" "water" "110 ml"
.IG "1" "egg"
.IG "\(12 cup" "finely shredded cabbage"
.IG "2" "eggs"
.IG "2-3 pieces" "thin sliced pork loin"
(or cattlefish[ika], beef, or chicken)
.IG "" "chopped green seaweed"
(aonori)
.IG "" "deepfried droplets"
(tenkasu)
.IG "" "bonito flakes"
.IG "" "sauce"
(tonkatsu sauce or soy sauce + ketchup mixture)
.PH
.SK 1
First mix flour, water, cabbage and 1 egg well. Pour in the center of a hot,
greased frying pan (
.AB "5-6 inch" "~14 cm"
round shape) even thickness.
.SK 2
Cook pork while above being cooked. Press pork by spatula, turn to cook.
.SK 3
Place pork onto the dough. Break 2 eggs beside, and make sunnyside down. Place
eggs on top of the dough & pork (dough is not yet fully cooked the up side).
Turn the whole thing to cook the pork & egg side. Press it with the spatula.
Turn again and sprinkle with seaweed, tenkasu and sauce, cut & serve.
.SH RATING
.I Difficulty:
moderate.
.I Time:
30 mins.
.I Precision:
measure ingredients.
.WR
Patricia Ann Bromberger
[e-mail]


.RH REC.FOOD.RECIPES-#200 CHICKEN-GUMBO2 A "25 Nov 91" 1991
.RZ "CHICKEN GUMBO"
.KY CHICKEN
.IH "as appetizer serves ~8-10)
.IG "\(12 cup" "olive oil or peanut oil" "110 ml"
.IG "\(34 cup" "flour" "100 g"
.IG "2 cups" "diced onion"
.IG "1 \(12 cups" "diced celery"
.IG "1 \(12 cups" "diced green pepper"
.IG "1" "diced carrot"
.IG "4 cloves" "garlic,"
minced
.IG "2 cups" "fresh or frozen okra,"
sliced (see comments)
.IG "1 cup" "chopped green onions"
.IG "2 Tbls" "Prudhomme Poultry Magic Seasoning Blend"
.IG "20 shakes" "Louisiana Hot Sauce"
.AB "(~2 Tbls)" "(~30 ml)"
.IG "1 cup" "chopped parsley"
.IG "3 small cans" "College Inn chicken broth"
.AB "(13 \(34 fl oz)" "(400 ml)"
.IG "1 \(12 lb" "chicken breast" "2/3 kg"
(cut in bite-size pieces)
.IG "" "cooked rice"
.PH
.SK 1
Prepare the Roux -
In
.AB "2 qt" "2 l"
saucepan, heat oil over medium high heat. Once oil is hot, gradually add flour
and using a wire whisk, stir constantly until the color of the roux is peanut
butter brown or darker. The darker the roux the \fInuttier\fR the flavor.
.PP
\fBNote:\fR To avoid burning/scorching the roux, maintain low heat and stir
constantly! If black specks appear in the roux, its burnt; discard and begin
again. At low heat, it may take up to 45 minutes to prepare the roux; for the
inexperienced, its best to take one's time!
.SK 2
When the roux is prepared, reduce the heat and add onion, celery, bell pepper
and garlic; saute approx. 5 minutes or until vegetables are wilted. Add
chicken broth, one ladle at a time, stirring constantly until all of the
liquid is incorporated into the roux.
.SK 3
Add chicken pieces, okra and seasonings. Return to medium high heat, bring to
a low boil and simmer for 30 minutes.
.SK 4
Add green onions and parsley and season to taste with salt and pepper. Allow
to cook an additional 5 minutes. Serve over cooked rice.
.NX
.SK 1
To prevent okra from becoming slimy/stringy, saute the okra in oil until all
of the stringy texture is removed and the vegetable is lightly browned. Drain
okra in paper towels prior to adding to gumbo.
.SK 2
This recipe freezes well (without the rice).
.SK 3
Try adding andouille or Polish sausage for variety.
.SK 4
Heat scale: medium. For a milder gumbo, try 1 Tbls of Poultry Magic.
.SH RATING
.I Difficulty:
moderate.
.I Time:
1 \(12 hours.
.I Precision:
measure ingredients.
.WR
Bill E. Burdick KWC-1604 5585
[e-mail]
[e-mail]