RREECCIIPPEESS FFRROOMM AALLTT..GGOOUURRMMAANNDD Printed 2 August 2005 Copyright (C) 1988 USENET Community Trust Permission to copy without fee all or part of this material is granted provided that the copies are not made or dis- tributed for direct commercial advantage, the USENET copy- right notice and the title of the newsgroup and its date appear, and notice is given that copying is by permission of the USENET Community Trust or the original contributor. THIS PAGE ENDS A SECTION IT IS INTENTIONALLY BLANK 0 ADVOKAAT(L) Alt.Gourmand Cookbook (3 Nov 87) ADVOKAAT(L) AADDVVOOKKAAAATT ADVOKAAT - Egg-cognac: a potent sweet alcoholic beverage Advokaat is the Dutch word for "egg cognac". It is highly recommended for A. I. (Alcohol Imbibing) meetings. This recipe is my modification of a recipe I obtained in Poland. It makes a potent, superb advokaat (or egg-cognac). The milk and eggs are healthy, the sugar and alcohol are not. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--88)) 1 1/2 cups _s_u_g_a_r 2 Tbsp _v_a_n_i_l_l_a _s_u_g_a_r 2 cups _m_i_l_k 9 _e_g_g _y_o_l_k_s 1 1/2 cups _9_5_% _g_r_a_i_n _a_l_c_o_h_o_l PPRROOCCEEDDUURREE (1) Mix sugars. (2) Boil milk with half of sugars for two minutes. Let it cool down. (For the milk it is easiest to use a pot which can later be used with a mixer.) (3) Mix well (mixer at high speed) the yolks with the other half of the sugars. (4) Using mixer add to milk. Then (still using mixer) add alcohol slowly. (The result is quite fluid, sweet and strong.) (5) Bottle and let rest for two weeks to let the mixture thicken. NNOOTTEESS This advokaat can be drunk or, better yet, eaten with a spoon: it is quite thick. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 2 weeks aging. _P_r_e_c_i_- _s_i_o_n_: Measure the ingredients. CCOONNTTRRIIBBUUTTOORR Laurent Siklo'ssy Vrije Universiteit, Amsterdam, The Netherlands siklossy@cs.vu.nl 2 Aug 2005 1 AFRICAN-STEW(MV) Alt.Gourmand Cookbook (1 Jan 86) AFRICAN-STEW(MV) AAFFRRIICCAANN VVEEGGEETTAABBLLEE SSTTEEWW AFRICAN-STEW - A spicy vegetable stew I got this recipe from my mom, who got it from a friend. It's very easy to make. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 1 _v_e_r_y _l_a_r_g_e _o_n_i_o_n_, chopped 1 bunch _S_w_i_s_s _c_h_a_r_d 1 can _g_a_r_b_a_n_z_o _b_e_a_n_s (known also as chick peas, ceci, etc.) 1/2 cup _r_a_i_s_i_n_s 1/2 cup _u_n_c_o_o_k_e_d _r_i_c_e several _f_r_e_s_h _t_o_m_a_t_o_e_s (or 1 large can of canned tomatoes) 1 clove _g_a_r_l_i_c (or more to taste) 2 _y_a_m_s _s_a_l_t _a_n_d _p_e_p_p_e_r to taste _t_a_b_a_s_c_o _s_a_u_c_e to taste PPRROOCCEEDDUURREE (1) Fry onion, garlic, and white stems of chard until barely limp. Add chopped greens and fry a bit. (2) Either peel the yams or scrub them well with a vegetable brush, then slice them into thick slices. Add garbanzos, raisins, yams, tomatoes, salt, and pepper. Cook a couple of minutes. (3) Make a well in the center of the mixture in the pot. Put the rice in the well and pat it down until it's wet. Cover and cook until rice is done--about 25 minutes. (4) Add Tabasco sauce to taste. NNOOTTEESS I find that the flavors of the vegetables don't stand out unless you put in a lot of tabasco. But then, I've got a cast-iron tongue. You should add enough to make the stew seem spicy to you. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Jeff Lichtman Relational Technology, Inc., Alameda, California {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff "Saints should always be judged guilty until they are proved innocent.." 2 Aug 2005 2 ALTAR-BREAD(B) Alt.Gourmand Cookbook (1 Dec 78) ALTAR-BREAD(B) PPEENNNNSSYYLLVVAANNIIAA AALLTTAARR BBRREEAADD ALTAR-BREAD - An earthy whole-wheat bread used for communion In Pittsburgh and other Western Pennsylvania parishes of the Episcopal church, it is common to use small, thin loaves of real, fresh, home- made bread at communion instead of the pressed wafers popular in most other places. The bread has a chewy texture to it, keeps tremendously well, and makes a great lunchbox food (each "loaf" is about the size a large cookie). This recipe comes from Father Bill Coats of the Church of the Redeemer in Pittsburgh. IINNGGRREEDDIIEENNTTSS ((88--1100 ssiinnggllee--sseerrvviinngg llooaavveess)) 7/8 cup _l_u_k_e_w_a_r_m _w_a_t_e_r (The water should be about 110 deg. F) 3 Tbsp _h_o_n_e_y 1 1/2 Tbsp _o_l_i_v_e _o_i_l 1/2 tsp _s_a_l_t 1 pkg _a_c_t_i_v_e _d_r_y _y_e_a_s_t 2 2/3 cups _w_h_o_l_e _w_h_e_a_t _f_l_o_u_r (Unsifted) PPRROOCCEEDDUURREE (1) Combine water and yeast in mixing bowl. Add honey, olive oil, and salt. (2) Add flour. If flour does not completely dampen, add small amounts of water until all of the flour is damp. Be sparing with the water. (3) Turn out onto a very lightly floured board, and knead thor- oughly for 5 minutes until dough is extremely elastic. (4) Sprinkle a tiny amount of olive oil in a big bowl, then roll the dough in it until the dough is covered with olive oil. Leave the dough in the bowl, cover with a cloth, and let rise for 1 1/2 hours, or until doubled in size. (5) Preheat oven to 350 deg. F. Punch the dough down, knead again for a few seconds. Roll the dough out with a rolling pin, as if you were making a pizza crust, to a thickness of 1/4 inch. (6) Using something like a large peanut butter jar or a giant cookie cutter, cut out 4-inch circles of the dough and lift them onto a slightly-oiled baking sheet. Press a cross into the top surface of each, so that it can be easily broken apart. (7) Bake the loaves, on their baking sheet, in a preheated 350 deg. F oven for 10 minutes. NNOOTTEESS You can freeze these loaves easily; either put them in single-serving ziploc bags and use them for school lunches, or freeze a bunch in a 2 Aug 2005 3 ALTAR-BREAD(B) Alt.Gourmand Cookbook (1 Dec 78) ALTAR-BREAD(B) large food-storage bag. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 15 minutes preparation, 2 hours rising, 10 minutes baking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Fr. Bill Coats Church of the Redeemer Pittsburgh, PA 2 Aug 2005 4 AMBROSIA(D) Alt.Gourmand Cookbook (30 Jun 86) AMBROSIA(D) AAMMBBRROOSSIIAA AMBROSIA - Simple desert for failed Pavlova attempts My mother used to make the banana variety of this when she cooked her meringues a little too long or too hot. I've no idea of its origins. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 1 1/4 cups _h_e_a_v_y _c_r_e_a_m 2 _b_a_n_a_n_a_s (or equivalent amount of some soft fruit) _b_r_o_k_e_n _m_e_r_i_n_g_u_e PPRROOCCEEDDUURREE (1) Whip the cream. (2) Chop fruit coarsely, but don't crush. (3) Break meringue into large crumbs. (4) Mix everything shortly before serving and pile into glasses. NNOOTTEESS I can never make up my mind whether I prefer the strawberry or the banana version. Peach should be pretty good too, though I've never tried it. This is a neat way of saving a _P_a_v_l_o_v_a(D) attempt when the meringue part fails: it produces a delicious desert and no-one need ever know... RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: very simple. _T_i_m_e_: 10 minutes presuming you have the meringue available. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Marcus G Hand, AT&T Information Systems, Middletown, NJ. mtuni!mgh 2 Aug 2005 5 APPLE-BAKE(D) Alt.Gourmand Cookbook (27 Feb 86) APPLE-BAKE(D) BBAAKKEEDD AAPPPPLLEESS APPLE-BAKE - A quick substitute for apple pie IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 4 _g_r_e_e_n _a_p_p_l_e_s (crispy, tart, medium sized--Granny Smiths are good) 3 in. _s_t_i_c_k _c_i_n_n_a_m_o_n_, broken and ground (use a coffee grinder.) Alternative: 1 1/4 tsp powdered cinnamon. 14 _a_l_l_s_p_i_c_e _b_e_r_r_i_e_s_, ground the same way (makes interesting cof- fee afterwards). Alternative: 1/2 tsp allspice. 1/8 tsp _g_r_a_t_e_d _n_u_t_m_e_g 1/2 cup _b_r_o_w_n _s_u_g_a_r 3 Tbsp _b_u_t_t_e_r (grate if cold) _j_u_i_c_e _o_f _1_/_2 _m_e_d_i_u_m _l_e_m_o_n 3/4 cup _g_o_l_d_e_n _r_a_i_s_i_n_s 1/4 cup _d_r_i_e_d _p_i_t_t_e_d _p_r_u_n_e_s 3/4 cup _c_h_o_p_p_e_d _w_a_l_n_u_t_s (or other nuts) PPRROOCCEEDDUURREE (1) Preheat oven to 400 deg. F. Butter a deep baking dish that has a lid. (2) Core the apples but do not peel them. Arrange them in the dish. Cut apples to fit, if necessary. (3) Combine all remaining ingredients in bowl. Mix well (this is where grating the butter comes in handy). Stuff this mixture into the holes and spaces in and between the apples. (4) Bake covered at 400 deg. F for about 30 minutes. Serve hot with vanilla ice cream (spoon extra sauce over ice cream). RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n_: measure the spices. CCOONNTTRRIIBBUUTTOORR Jeff Winslow Tektronix Inc., Design Automation Group, Beaverton Oregon jeffw@midas.UUCP 2 Aug 2005 6 APPLE-BREAD(B) Alt.Gourmand Cookbook (28 Aug 86) APPLE-BREAD(B) AAPPPPLLEE--MMOOLLAASSSSEESS BBRREEAADD APPLE-BREAD - A simple, fragrant apple nut raisin bread I found this recipe on the back of a label for a baking loaf pan. It is easy to make and because of the molasses it is very fragrant while baking. IINNGGRREEDDIIEENNTTSS ((11 llaarrggee llooaaff)) 1/2 cup _b_u_t_t_e_r 1 cup _s_u_g_a_r 3 _e_g_g_s 2 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1/2 tsp _s_a_l_t 1/2 tsp _g_r_o_u_n_d _c_i_n_n_a_m_o_n 1/4 tsp _g_r_o_u_n_d _n_u_t_m_e_g 1 cup _a_p_p_l_e_s_a_u_c_e 1/4 cup _d_a_r_k _m_o_l_a_s_s_e_s (treacle) 1 cup _r_a_i_s_i_n_s 1/2 cup _c_h_o_p_p_e_d _n_u_t_s PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) In a large bowl, cream butter and sugar until light and fluffy. (3) Add eggs, one at a time, beating well after each addition. (4) Combine flour, baking powder, salt, cinnamon and nutmeg; set aside. Combine applesauce and molasses. (5) Add dry ingredients alternately with applesauce mixture to egg mixture. Fold in raisins and nuts. (6) Pour into a greased 9 1/4x5 1/4x2 3/4 inch loaf pan. Bake at 350 deg. F for 1 hour, or until a toothpick inserted into the center comes out clean. Cool 10 minutes, remove from pan and continue cooling on a wire rack. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 1 hour baking, 30 min- utes cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Lou Ann Puetz Tektronix Inc. (CAE Systems Division), Santa Clara, California, USA {hplabs,amdcad,decwrl}!cae780!louann 2 Aug 2005 7 APPLE-CRISP(D) Alt.Gourmand Cookbook (26 Dec 86) APPLE-CRISP(D) AAPPPPLLEE CCRRIISSPP APPLE-CRISP - Easy baked apple dessert I got this recipe from Marsha Foregger. It's very easy and makes a yummy dessert. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66 ttoo 88)) 5- 6 cups _a_p_p_l_e _s_l_i_c_e_s 3/4 cup _s_u_g_a_r 1 cup _f_l_o_u_r 1 tsp _b_a_k_i_n_g _p_o_w_d_e_r 3/4 tsp _s_a_l_t 1 _e_g_g 1/3 cup _s_o_l_i_d _s_h_o_r_t_e_n_i_n_g (e.g. Crisco) 1/2 tsp _c_i_n_n_a_m_o_n PPRROOCCEEDDUURREE (1) Preheat the oven to 350 deg. F. (2) Fill a greased baking dish (approximately 6x10 inches) with the apple slices. (3) Mix together with fork until crumbly the sugar, flour, baking powder, salt and egg. Sprinkle over apples. (4) Melt the shortening, cool slightly and pour over apple-flour mixture. Sprinkle with cinnamon. Bake 30-40 minutes at 350 deg. F. Serve with vanilla ice cream. NNOOTTEESS I usually sprinkle some raisins and walnut halves in among the apple slices. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 40 minutes baking. _P_r_e_c_i_s_i_o_n_: measure the ingredents. CCOONNTTRRIIBBUUTTOORR Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA ihnp4!attunix!nlm 2 Aug 2005 8 APPLE-PIE-1(D) Alt.Gourmand Cookbook (21 Feb 86) APPLE-PIE-1(D) AAPPPPLLEE CCRRUUMMBB PPIIEE APPLE-PIE-1 - One-crust apple crumb pie IINNGGRREEDDIIEENNTTSS ((MMaakkeess 11 ppiiee)) 4 cups _t_a_r_t _a_p_p_l_e_s 2 Tbsp _b_u_t_t_e_r 3/4 cup _s_u_g_a_r 1/2 tsp _n_u_t_m_e_g 1 tsp _c_i_n_n_a_m_o_n 1/2 cup _b_r_o_w_n _s_u_g_a_r 1/4 cup _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1/4 cup _b_u_t_t_e_r_, melted 1/2 cup _c_h_o_p_p_e_d _n_u_t_s (walnuts, pecans, etc.) 1 _p_i_e _c_r_u_s_t PPRROOCCEEDDUURREE (1) Core, peel and slice the apples. (2) Melt the butter, and mix the rest in with it. Pour over apples and mix around so the apples are coated. (3) Put in an unbaked pie shell (4) Combine brown sugar, flour, melted butter, and nuts. Spread over top of the filling. (5) Bake at 375 deg. F for 50 minutes, or until it is bubbling. NNOOTTEESS The pie can also be frozen and then baked, right from the freezer, at 360 deg. F for 90 minutes. The pies will keep a very long time in the freezer, and not be worse for wear. PS: For those who like the quality of home-made pie crusts but the con- venience of ready-made, make a bunch of crusts someday when the mood grabs you, and put them in the freezer in a big plastic bag. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 1 hour baking. _P_r_e_c_i_- _s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Margaret Reek Rochester Institute of Technology, Rochester, NY mmr@ritcv.UUCP 2 Aug 2005 9 APPLE-PIE-2(D) Alt.Gourmand Cookbook (6 Jul 86) APPLE-PIE-2(D) SSOOUUTTHHEERRNN CCRREEAAMM AAPPPPLLEE PPIIEE APPLE-PIE-2 - Apple pie with sour cream goodness This recipe came from my wife's boss, Dick Dolan, the editor of the Hewlett Packard Journal. It is sinfully delicious and never lasts very long, even if you don't have help eating it! IINNGGRREEDDIIEENNTTSS ((MMaakkeess 22 ppiieess)) PPIIEE 22 oz _t_a_r_t _a_p_p_l_e_s 1 1/2 cups _s_u_g_a_r 1/4 cup _f_l_o_u_r 3 cups _s_o_u_r _c_r_e_a_m 2 _e_g_g_s_, beaten 1 tsp _v_a_n_i_l_l_a 2 _d_e_e_p_-_d_i_s_h _p_a_s_t_r_y _s_h_e_l_l_s_, 9 inches wide TTOOPPPPIINNGG 1 1/8 cups _s_u_g_a_r 3/4 cup _f_l_o_u_r 1 1/2 tsp _c_i_n_n_a_m_o_n 1/2 cup _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Preheat the oven to 400 deg. F. In a large bowl, combine the sugar, flour, sour cream, eggs, and vanilla into a smooth mixture. (2) Core, peel, and chop the apples. Boil them in a small amount of water with a little lemon juice for 3 to 5 minutes until they begin to get tender. (3) Drain apples and add to the mixture. (4) Pour into two 9-inch pastry shells. (5) Bake at 400 deg. F for 30 minutes. (6) While pies are baking, crumble topping ingredients into a bowl and mix with a pastry cutter or two knives. (7) Remove pies from oven and cover with topping recipe. (8) Put pies under broiler for 1 to 2 minutes until the topping begins to bubble. NNOOTTEESS Don't take your eyes off the pies while they're under the broiler. A moment's inattention can mean burned pie! If there is any pie left over, the remainder should be refrigerated. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 20 minutes preparation, 30 minutes baking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. 2 Aug 2005 10 APPLE-PIE-2(D) Alt.Gourmand Cookbook (6 Jul 86) APPLE-PIE-2(D) CCOONNTTRRIIBBUUTTOORR Richard Johnsson DEC Western Software Lab, Palo Alto, Calif., USA johnsson@decwrl.dec.com 2 Aug 2005 11 APPLE-SQUARES(C) Alt.Gourmand Cookbook (17 Dec 86) APPLE-SQUARES(C) SSEECCOONNDD DDAAYY AAPPPPLLEE SSQQUUAARREESS APPLE-SQUARES - Sugary, moist apple squares Try to avoid eating very many of these squares on the day you make them, as they improve immeasurably on the second and third day! This recipe originally came from a Pillsbury bake-off. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 1122--1155 ssqquuaarreess)) 2 cups _u_n_b_l_e_a_c_h_e_d _w_h_i_t_e _f_l_o_u_r 2 cups _b_r_o_w_n _s_u_g_a_r_, firmly packed 1/2 cup _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 1 cup _c_h_o_p_p_e_d _n_u_t_s (optional) 1-2 tsp _c_i_n_n_a_m_o_n 1 tsp _s_o_d_a 1/2 tsp _s_a_l_t 1 cup _s_o_u_r _c_r_e_a_m _o_r _y_o_g_u_r_t 1 tsp _v_a_n_i_l_l_a 1 _e_g_g 2 cups _a_p_p_l_e_s_, peeled and finely chopped (about 2 apples) PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) In a large bowl, combine the flour, brown sugar and mar- garine. (3) Blend at low speed, until the mixture forms fine crumbs. (4) If you want to include them, stir in the nuts now. (5) Place 2 3/4 cups of the crumb mixture into an ungreased 13x9 inch pan. Press down firmly. (6) Add the remaining ingredients (except for the apples) to the remaining crumb mixture. Blend well. (7) Stir the chopped apples into the batter. Spoon the batter evenly over the crumb base in the pan. (8) Bake at 350 deg. F for 30-40 minutes. If you use the larger pan, bake for 25-30 minutes. (9) Cool before cutting. Better yet, let it wait 24 hours before cutting. (10) Store loosely covered. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 40 minutes baking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Joel Margolese Apollo Computer, Chelmsford, Massachusetts, USA {attunix,uw-beaver,decvax!wanginst}!apollo!joelm apollo!joelm@mit-eddie.arpa 2 Aug 2005 12 APPLESAUCE-SLD(SL) Alt.Gourmand Cookbook (24 Nov 87) APPLESAUCE-SLD(SL) AAPPPPLLEESSAAUUCCEE SSAALLAADD APPLESAUCE-SLD - Applesauce jello salad A delicious jello salad, taken from "The Monterey Coast Guard Officers' Wives Club Cookbook." My sister-in-law was the president of the club which put that cookbook together. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88)) 1/4 cup _c_i_n_n_a_m_o_n _i_m_p_e_r_i_a_l_s (candy) 1 cup _w_a_t_e_r 3 oz _l_e_m_o_n _j_e_l_l_o _m_i_x (1 small package) 1 cup _a_p_p_l_e_s_a_u_c_e 4-5 _i_c_e _c_u_b_e_s PPRROOCCEEDDUURREE (1) Place the candy and water in a pot. Bring to a boil, stir- ring to dissolve the candy. (2) Add jello powder and stir until it is dissolved. (3) Stir in applesauce and ice cubes until ice cubes are melted. (4) Pour into a bowl and refrigerate until set (1 hour or more). NNOOTTEESS Substituting apple cider or apple juice for the water adds tremendous taste. We prefer homemade "chunky" style applesauce to processed com- mercial brands. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 1-3 hours to chill. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Sue LoVerso Encore Computer Corp. Marlboro, MA USA sue@multimax.arpa {decvax, allegra, ihnp4}!encore!sue 2 Aug 2005 13 ARMENIAN-RICE(M) Alt.Gourmand Cookbook (30 Oct 87) ARMENIAN-RICE(M) AARRMMEENNIIAANN RRIICCEE ARMENIAN-RICE - Rice with noodles in chicken broth IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22--33)) 4 Tbsp _b_u_t_t_e_r 1 cup _u_n_c_o_o_k_e_d _r_i_c_e 2 oz _s_m_a_l_l _e_g_g _n_o_o_d_l_e_s 2 cups _c_h_i_c_k_e_n _s_t_o_c_k _b_a_s_i_l (optional) PPRROOCCEEDDUURREE (1) Melt butter in large saucepan, add egg noodles, and cook until browned. (2) Add rice, stir to coat with butter. Cook on medium high heat for 1 minute. (3) Add chicken stock, and optional basil, and stir to mix. (4) Reduce heat, cover, and cook for 25-30 minutes until rice is done. Remove from heat and let stand, covered, for 5 minutes before serving. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: very easy. _T_i_m_e_: 5 minutes preparation, 30 minutes cook- ing. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Andrew L. Duane Compugraphic Corp., Wilmington, Mass., USA {ima,ism780c,ulowell}!cg-atla!duane 2 Aug 2005 14 ARTICHOKE-CASS(V) Alt.Gourmand Cookbook (18 Mar 86) ARTICHOKE-CASS(V) AARRTTIICCHHOOKKEE--SSPPIINNAACCHH CCAASSSSEERROOLLEE ARTICHOKE-CASS - Vegetable casserole with artichokes and spinach This is a fattening but good vegetable dish. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 8 oz _m_a_r_i_n_a_t_e_d _a_r_t_i_c_h_o_k_e _h_e_a_r_t_s_, drained (2 small jars) Save the marinade for salad dressing. 20 oz _c_o_o_k_e_d _s_p_i_n_a_c_h_, drained and squeezed dry. (Use 2 packages of thawed frozen spinach, or 1 1/2 lbs cooked fresh spinach) 8 oz _c_r_e_a_m _c_h_e_e_s_e_, softened 2 Tbsp _b_u_t_t_e_r_, softened 1/2 cup _g_r_a_t_e_d _p_a_r_m_e_s_a_n _c_h_e_e_s_e PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. Spread artichoke hearts in the bottom of a buttered casserole dish, in roughly one layer. (2) Top with spinach. (3) Cream together the cream cheese, butter and cheese, and spread evenly on top. (4) Bake covered for 30 minutes, then uncovered for 10 minutes. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 40 minutes baking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto CA hplabs!oday 2 Aug 2005 15 ASPARAG-SOUP-1(SPV) Alt.Gourmand Cookbook (9 Mar 87) ASPARAG-SOUP-1(SPV) SSUUMMMMEERR AASSPPAARRAAGGUUSS SSOOUUPP ASPARAG-SOUP-1 - A light and simple asparagus soup Every summer, it seems, the grocery stores are glutted with cheap asparagus. Most of the classical recipes for asparagus soup produce a hearty winter-style soup. Here's a simple recipe for a delicious, light, thin soup that is more in keeping with the time of the year that the glut occurs. You can leave out the chicken broth to make it a meat- less soup, but it does require egg yolks. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 2 Tbsp _b_u_t_t_e_r 1 _o_n_i_o_n_, chopped 1 1/2 lbs _f_r_e_s_h _a_s_p_a_r_a_g_u_s 2 Tbsp _f_l_o_u_r 6 cups _b_o_i_l_i_n_g _w_a_t_e_r 2 tsp _s_a_l_t 1/4 cup _r_i_c_h _c_h_i_c_k_e_n _b_r_o_t_h (optional) 2 _e_g_g _y_o_l_k_s 1/2 cup _m_i_l_k PPRROOCCEEDDUURREE (1) Melt the butter in a pan big enough to cook the soup. Saute' the onions for a few minutes, until transparent but not brown. (2) Meanwhile, slice the asparagus into thin slices. Now add the sliced asparagus pieces to the onions and continue to saute' (over medium to medium-high heat) for 15 minutes, until most of the moisture has steamed out of the asparagus and the mix- ture has just barely started to brown. (3) Add the flour to the onion/asparagus mixture and stir well to coat each piece with some flour. Cook for 2 or 3 more minutes over medium-high heat. (4) Dump the boiling water into the asparagus mixture. Add the (optional) chicken broth and the salt. Simmer for 1 hour. (5) Strain out the cooked asparagus, leaving behind a thin yel- low-green soup. (6) Thicken the soup with the 2 egg yolks. Add the milk and reheat the soup to serving temperature. Add salt and fresh- ground white pepper to taste. Serve immediately. NNOOTTEESS The slicing disk on a food processor does an excellent job of slicing the asparagus for this recipe. You can use a food mill, a china cap, or an ordinary sieve to strain the cooked asparagus out of the broth. Don't try to make this soup as a low-salt soup by leaving out the salt. It will taste like dishwater if you cook the asparagus for an hour without salt. Don't try to skimp on time by leaving the cooked aspara- gus in the broth unstrained. It will ruin the texture. 2 Aug 2005 16 ASPARAG-SOUP-1(SPV) Alt.Gourmand Cookbook (9 Mar 87) ASPARAG-SOUP-1(SPV) RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate (thickening soup with egg yolks is not a beginner's skill). _T_i_m_e_: 10 minutes preparation, 1 hour simmering, 5 minutes finishing. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Brian Reid DEC Western Research Laboratory, Palo Alto, California, USA reid@decwrl.dec.com {decvax,sun,ucbvax,cbosgd,pyramid}!decwrl!reid 2 Aug 2005 17 AUTUMN-HENS(M) Alt.Gourmand Cookbook (26 Dec 86) AUTUMN-HENS(M) FFRRUUIITT CCOORRNNIISSHH HHEENNSS AUTUMN-HENS - Cornish game hens stewed in fruit and sugar I originally got this recipe from the Sunday magazine of the local paper. I served it last year for Christmas dinner, and it's very good. What's more, this recipe is _e_a_s_y: you just put everything in a bowl, marinate overnight, then bake until done! IINNGGRREEDDIIEENNTTSS ((sseerrvveess 88)) 8 _C_o_r_n_i_s_h _g_a_m_e _h_e_n_s (each about 1 lb) 12 _l_a_r_g_e _g_a_r_l_i_c _c_l_o_v_e_s_, peeled and finely minced 4 Tbsp _d_r_i_e_d _o_r_e_g_a_n_o _s_a_l_t (to taste) _p_e_p_p_e_r (to taste) 1 cup _r_e_d _w_i_n_e _v_i_n_e_g_a_r 1/2 cup _o_l_i_v_e _o_i_l 1 cup _p_i_t_t_e_d _p_r_u_n_e_s 1 cup _d_r_i_e_d _a_p_r_i_c_o_t_s 1 cup _p_i_t_t_e_d _g_r_e_e_n _o_l_i_v_e_s 1/2 cup _c_a_p_e_r_s (plus a bit of the juice) 8 _b_a_y _l_e_a_v_e_s 1 cup _b_r_o_w_n _s_u_g_a_r 1 cup _d_r_y _w_h_i_t_e _w_i_n_e 4 Tbsp _I_t_a_l_i_a_n _p_a_r_s_l_e_y (chopped) PPRROOCCEEDDUURREE (1) Clean hens well under cold water. Pat dry. (2) In a large bowl, combine hens, garlic, oregano, salt, pepper, vinegar, oil, prunes, apricots, olives, capers (with juice) and bay leaves. Cover and refrigerate overnight to marinate. (3) Preheat oven to 350 deg. F. (4) Arrange game hens in 1 or 2 shallow roasting pans. Spoon all the marinade over the hens. Sprinkle evenly with brown sugar and pour wine around them. (5) Bake for 1 to 1 1/4 hours, basting frequently, until golden. Juice should look clear when thigh is pricked with a fork. (6) Transfer hens, fruit, olives and capers to a serving platter. Moisten with pan juices and sprinkle with parsley. Pass remaining pan juices in a sauceboat. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, overnight marinating, 1 hour cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, NJ ihnp4!attunix!nlm 2 Aug 2005 18 AVGOLEMONO(SP) Alt.Gourmand Cookbook (26 Dec 85) AVGOLEMONO(SP) CCHHIICCKKEENN SSOOUUPP AAVVGGOOLLEEMMOONNOO AVGOLEMONO - Greek style egg & lemon chicken soup _A_v_g_o_l_e_m_o_n_o in greek means "egg and lemon" and is the most popular tech- nique for preparing soup in Greece. So much so, that unless stated oth- erwise, when one talks of soup, one means avgolemono soup. What follows is a recipe for my favourite, chicken soup, but feel free to substitute any kind of meat or fish broth for the chicken. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess ffoouurr --hhuunnggrryy-- ppeeooppllee)) 64 oz _c_h_i_c_k_e_n _b_r_o_t_h (You can get away with instant broth, but make sure it is of good quality. I usually use Knorr Chicken Bouillon cubes) 4 Tbsp _w_h_i_t_e _r_i_c_e (Unconverted--_n_o_t Uncle Ben's!!!) 2 _e_g_g_s (large, or use 3 small or medium eggs) 1 _l_e_m_o_n 1/2 Tbsp _s_a_l_t (or more to taste) PPRROOCCEEDDUURREE (1) Bring the broth to a boil, and add the rice and salt. Let rice cook for 15-20 minutes. (2) Remove pot from stove and let it cool for a while. (3) Separate the whites from the egg-yolks, and beat the whites in a large bowl, until they thicken a little. Add the yolks and the juice of the lemon, and beat until you get a uniform mixture. (4) Now _c_a_r_e_f_u_l_l_y_, using a ladle, pour some of the warm broth into the egg mixture, while beating continuously. When your bowl is full, pour the contents back into the remaining broth, and stir until you get a uniform mixture. (5) Now serve and, I hope, enjoy! NNOOTTEESS The process of steps 3 and 4 is known in greek as "avgokomma", and describes both this process and what will happen if you are not very careful--the egg will coagulate and spoil everything! In order to avoid such an unfortunate occurrence, you must let the broth cool a little before adding the egg. This can easily be done by starting to beat the eggs only after you have removed the broth from the stove, thus giving time to the broth to cool. However, if you're in a hurry, you can pour a small glass of cold water into the broth (which will obviously make the soup more diluted). The broth must be poured slowly into the egg and lemon mixture, but the two must be blended quickly (use of an elec- tric mixer is recommended). The original recipe does not require beating the whites separately, so you can simply beat the eggs whole until the whites blend with the yolks, and then add the lemon. If you prepare the eggs this way, the soup will be a little less smooth. The soup can be kept in the refrigerator for a day or two. Be careful not to bring it to a boil when re-heating it, because the egg will 2 Aug 2005 19 AVGOLEMONO(SP) Alt.Gourmand Cookbook (26 Dec 85) AVGOLEMONO(SP) coagulate. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate (handling of eggwhites in soup takes experience). _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Kriton Kyrimis Princeton University, Computer Science Dept. princeton!tilt!kyrimis "I reversed the polarity of the neutron flow..." 2 Aug 2005 20 AVGOLEMONO-2(SP) Alt.Gourmand Cookbook (18 Nov 86) AVGOLEMONO-2(SP) QQUUIICCKK AAVVGGOOLLEEMMOONNOO SSOOUUPP AVGOLEMONO-2 - Greek egg-lemon soup This is a perfect way to use up a little leftover rice. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) 1 cup _c_o_o_k_e_d _w_h_i_t_e _r_i_c_e 3 cups _c_h_i_c_k_e_n _b_r_o_t_h 1 _l_e_m_o_n_, juiced 2 _l_a_r_g_e _e_g_g_s PPRROOCCEEDDUURREE (1) If you don't have any leftover white rice, put 1/2 cup of rice on to cook. (2) Heat the chicken broth to boiling. (3) While the chicken broth is heating, beat together the lemon juice and eggs in a small bowl or glass measuring cup until uniform in color. (4) When the chicken broth is boiling, stir in the cooked rice. Remove from heat and stir briskly while slowly pouring the egg mixture into the pot from about a foot in the air. The soup should end up resembling a cream soup and there should be no large visible threads of egg. NNOOTTEESS This recipe even works well with canned chicken broth since the lemon covers up the "canned" flavor. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Easy _T_i_m_e_: 20 minutes if you have to cook the rice, 10 min- utes if you don't. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR -paul asente Stanford University, Palo Alto, California, USA asente@cascade.stanford.edu decwrl!glacier!cascade!asente 2 Aug 2005 21 BAKLAVA(D) Alt.Gourmand Cookbook (18 Jul 86) BAKLAVA(D) BBAAKKLLAAVVAA BAKLAVA - An incredibly sweet and wonderful Balkan dessert Baklava is claimed by almost every Balkan state as its own invention; most people in the United States first encounter it in Greek restau- rants. If the truth were known, it's probably the Turkish who invented it, as is the case for many other "typically Greek" dishes. This recipe comes from my Bulgarian grandmother, and follows Bulgarian tra- dition, in that the filling is very simple. IINNGGRREEDDIIEENNTTSS ((MMaakkeess ttwwoo ssmmaallll ppaannss)) DDOOUUGGHH 1 lb _s_t_r_u_d_e_l _d_o_u_g_h (or fillo leaves) 1 lb _u_n_s_a_l_t_e_d _b_u_t_t_e_r_, well melted. Salted butter or margarine are _n_o_t acceptable. FFIILLLLIINNGG 1 lb _w_a_l_n_u_t _m_e_a_t_, chopped medium fine 1/4 cup _s_u_g_a_r 1 tsp _v_a_n_i_l_l_a (or use vanilla sugar) SSYYRRUUPP 4 cups _s_u_g_a_r 2 cups _w_a_t_e_r 1 tsp _l_e_m_o_n _j_u_i_c_e PPRROOCCEEDDUURREE (1) Heat oven to 300 deg. F to 325 deg. F. (2) Make the syrup first. Boil the water and sugar for 15 min- utes. Add lemon juice, boil 10 more minutes, set aside to cool. (3) Make the filling: Mix all ingredients well. I prefer the walnuts fairly coarse; some people like them quite fine. (4) Cut the dough with scissors to the size of the tray. Handle the dough very carefully; do not press hard on it at any time. Cover with wax paper and damp towel. (5) Take out one sheet of dough at a time and place it in the pan. Brush the dough with melted butter between each layer. Continue until you have about 12 sheets buttered. Small and broken pieces of dough can be used in the center, but there _m_u_s_t be butter between every two layers. (6) Spread walnut filling across the tray. (7) Put on a sheet of dough, brush on butter, and continue until all the dough is used up. (8) Cut into diamond shapes: cut into quarters with cuts parallel to the long axis, then cut diagonally across. Don't press hard! (9) Bake for about 1 1/2 hour, until golden brown. Be careful not to burn the bottom or the walnuts, especially with a glass pan. 2 Aug 2005 22 BAKLAVA(D) Alt.Gourmand Cookbook (18 Jul 86) BAKLAVA(D) (10) Let cool on rack for 5 minutes. Add syrup which should have cooled to room temperature. Let cool for at least two hours before eating. NNOOTTEESS Probably the hardest thing about this recipe is waiting those last two hours! Depending on where you go, you'll hear the name of this dish pronounced different ways. I pronounce the name with all /ah/ sounds, with accents of equal intensity on both the first and third syllable. The second syllable is quite faint. Greek-speaking persons typically put a heavy accent on the second syllable. Many variations on the filling are to be found. A simple one was men- tioned above, regarding the coarseness of grind of the walnuts in the filling. They may even be ground. Spices such as chopped cloves or cinnamon may be added, and the filling may be included in several lay- ers instead of just one. A large (14x10 inch) pan is almost too big to handle. I typically make this recipe in two 7 3/4x11 inch pans, which is just about the size of a half sheet of the dough I buy. By the way, if you can make your own strudel dough, it will be even better ... but much more effort. It is best to have a partner help you prepare the pans. One person handles the dough and places it in the pan, while the other applies the butter. It is very important that sufficient butter be placed between layers so that each layer gets flaky, rather than having them stick together. Pay particular attention to the edges and corners. In case you haven't noticed, this is very sweet stuff. It goes great with a fine cup of coffee, espresso, or Turkish coffee, even with sugar. Two pieces will probably fill anyone up; it refrigerates and freezes quite well. This recipe requires a lot of effort, but it's well worth it. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate to hard. _T_i_m_e_: 1 1/2 hours preparation, 1 1/2 hours cooking, 2 hours cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Chris Kent DEC Western Research Lab, Palo Alto, California kent@decwrl.dec.com {ihnp4,decvax,ucbvax}!decwrl!kent 2 Aug 2005 23 BANANA-BREAD(D) Alt.Gourmand Cookbook (6 Oct 86) BANANA-BREAD(D) AAYYAALLLLAA''SS BBAANNAANNAA BBRREEAADD BANANA-BREAD - Banana-nut bread This recipe is from my friend Ayalla. It makes a heavy, but moist, loaf of banana bread. IINNGGRREEDDIIEENNTTSS ((11 llooaaff)) 3 _v_e_r_y _r_i_p_e _b_a_n_a_n_a_s 1 cup _s_u_g_a_r 1/2 cup _s_h_o_r_t_e_n_i_n_g _(_b_u_t_t_e_r_) 2 _e_g_g_s 3 Tbsp _y_o_g_h_u_r_t _o_r _s_o_u_r _c_r_e_a_m 2 cups _f_l_o_u_r 1 tsp _b_a_k_i_n_g _s_o_d_a 1 cup _c_h_o_p_p_e_d _w_a_l_n_u_t_s _r_u_m_, _v_a_n_i_l_l_a_, _o_r _a_m_a_r_e_t_t_o (optional) PPRROOCCEEDDUURREE (1) Preheat the oven to 350 deg. F. Cream the shortening and sugar. (2) Mix in the bananas. (3) Mix in the remaining ingredients. (4) Pour into a greased loaf pan. (5) Bake 1 hour 15-20 minutes at 350 deg. F. NNOOTTEESS If you use more than 3 normal-size bananas, I suggest that you lower the oven temperature and cook for a while longer. Otherwise, the crust comes out almost overcooked while the middle remains moist and almost undercooked. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: Preparation: 10 minutes; baking: at least 95 minutes. Allow some time for cooling. _P_r_e_c_i_s_i_o_n_: Approximate measure- ment OK. CCOONNTTRRIIBBUUTTOORR Aviva Garrett Santa Cruz, California, USA (Excelan, Inc., San Jose) ucbvax!mtxinu!excelan!aviva 2 Aug 2005 24 BANANA-CAKE(D) Alt.Gourmand Cookbook (28 Feb 86) BANANA-CAKE(D) BBAANNAANNAA SSPPLLIITT CCAAKKEE BANANA-CAKE - A no-cooking cake with fruit and whipped cream IINNGGRREEDDIIEENNTTSS ((CCrruusstt ##11)) 2 cups _g_r_a_h_a_m _c_r_a_c_k_e_r _c_r_u_m_b_s 1/4 cup _m_a_r_g_a_r_i_n_e PPRROOCCEEDDUURREE ((mmaakkiinngg ccrruusstt ##11)) (1) Mix and press in bottom of a 9x13 pan. Bake 10 minutes at 350 deg. F. Cool. IINNGGRREEDDIIEENNTTSS ((CCrruusstt ##22)) 2 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1/2 cup _s_u_g_a_r 1 cup _s_o_f_t _m_a_r_g_a_r_i_n_e 1 _e_g_g_, slightly beaten 1/2 tsp _v_a_n_i_l_l_a PPRROOCCEEDDUURREE ((mmaakkiinngg ccrruusstt ##22)) (1) Blend all ingredients thoroughly. Pat dough on bottom of a pan. (2) Bake at 400 deg. F for about 10 minutes or until golden brown. Cool. IINNGGRREEDDIIEENNTTSS ((CCrruusstt ##33)) 32 _O_r_e_o _c_o_o_k_i_e_s 2/3 cup _m_e_l_t_e_d _m_a_r_g_a_r_i_n_e PPRROOCCEEDDUURREE ((mmaakkiinngg ccrruusstt ##33)) (1) Crush cookies and mix them with the margarine. Press mixture in bottom of pan. IINNGGRREEDDIIEENNTTSS ((FFiilllliinngg ffoorr 11 ccaakkee)) 1/2 cup _m_a_r_g_a_r_i_n_e 2 1/2 cups _p_o_w_d_e_r_e_d _s_u_g_a_r 2 _e_g_g_s 4-5 _b_a_n_a_n_a_s_, sliced lengthwise 20 oz _c_h_u_n_k _p_i_n_e_a_p_p_l_e_, drained 4 cups _w_h_o_l_e _s_t_r_a_w_b_e_r_r_i_e_s 1 cup _w_h_i_p_p_i_n_g _c_r_e_a_m _c_h_o_p_p_e_d _n_u_t_s PPRROOCCEEDDUURREE (1) Whip margarine/sugar/egg mixture with electric mixer and spread over cooled crust. (2) Place bananas, cut side down, on top of above layer. (3) Spread on the pineapple chunks, then the strawberries. 2 Aug 2005 25 BANANA-CAKE(D) Alt.Gourmand Cookbook (28 Feb 86) BANANA-CAKE(D) (4) Whip the cream, cover the whole dish with whipped cream, and sprinkle with nuts. (5) Refrigerate 4 hours before serving. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation, 4 hours cooling. _P_r_e_- _c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Peggy B. Gillenwater Naval Ocean Systems Center, San Diego peggy@noscvax.UUCP 2 Aug 2005 26 BARMI-GORENG(M) Alt.Gourmand Cookbook (29 Oct 87) BARMI-GORENG(M) BBEEPP''SS BBAARRMMII GGOORREENNGG BARMI-GORENG - A tasty Indonesian dish This is a recipe that my mother, Bep, has perfected. I have no idea where the recipe originated from but it is a great dish that she has perfected over the years. The leftovers are great next day, hot or cold. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 4 oz _b_o_e_m_b_o_e _n_a_s_i _g_o_r_e_n_g (dehydrated vegetables and spices) 1/4 tsp _s_a_m_b_a_l _o_e_d_a_n_g _k_e_r_i_n_g (pepper condiment) 2 tsp _k_e_t_j_a_p _b_e_n_t_e_n_g _m_a_n_i_s (sweet soy sauce) 1/4 tsp _s_a_m_b_a_l _o_e_l_e_k_, (hot pepper condiment) 1 lb _p_e_e_l_e_d _t_o_m_a_t_o_e_s 1/2 lb _C_h_i_n_e_s_e _n_o_o_d_l_e_s 1 lb _m_i_n_c_e _b_e_e_f 1/4 lb _m_i_d_d_l_e _b_a_c_o_n 1 Tbsp _t_o_m_a_t_o _p_a_s_t_e 1 _m_e_d_i_u_m _o_n_i_o_n PPRROOCCEEDDUURREE (1) Soak the boemboe nasi goreng in hot water. (2) Dice and brown the onion, whilst boiling the noodles in another container. (3) Add mince and diced bacon to cooked onions, and brown. (4) To soaked the boemboe nasi goreng add tomatoes, sambal oedang kering, sambal oelek and ketjak benteng manis; mix well. More spices can be added to taste. (5) Drain the noodles. (6) Add tomato paste and Chinese noodles to cooked mince. Mix together. (7) Bring to even heat and serve. NNOOTTEESS Editor's note: this recipe is unique in the history of alt.gourmand in that virtually none of the ingredients is available in an ordinary North American grocery store. However, with a certain amount of diffi- culty I was able to find all of the ingredients in specialty food stores nearby (though admittedly I live in a wonderland of ethnic gro- cery stores and specialty markets.) The recipe is so delicious that it's worth including even though most readers will not be able to find the ingredients to make it. North Americans can read "ground beef" for "mince beef" and "bacon" for "middle bacon". You can make an interest- ing substitute for this dish by using Mexican seasonings instead of Indonesian; the flavor will not be at all authentic but some of the spirit is preserved. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: approximate measure- ment OK 2 Aug 2005 27 BARMI-GORENG(M) Alt.Gourmand Cookbook (29 Oct 87) BARMI-GORENG(M) CCOONNTTRRIIBBUUTTOORR Michael Oudshoorn Department of Computer Science, The University of Adelaide, South Australia. ACSnet: mjo@uacomsci.ua.oz 2 Aug 2005 28 BASMATI-RICE-1(B) Alt.Gourmand Cookbook (26 May 86) BASMATI-RICE-1(B) BBAASSMMAATTII RRIICCEE PPIILLAAFF BASMATI-RICE-1 - Basmati rice with carrots This is a delicate, fragrant rice dish--one of our favorites. I got the recipe from an Indian cooking class. It's a bit of work, but well worth it. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 1 cup _B_a_s_m_a_t_i _r_i_c_e (from Indian grocery or gourmet shop) 1 _s_m_a_l_l _o_n_i_o_n 3 _m_e_d_i_u_m _c_a_r_r_o_t_s 1 _b_a_y _l_e_a_f 1 _c_i_n_n_a_m_o_n _s_t_i_c_k_, crumbled 2 _c_l_o_v_e_s 4 _b_l_a_c_k _p_e_p_p_e_r_c_o_r_n_s 1/4 tsp _c_u_m_i_n _s_e_e_d_s 1 Tbsp _l_i_g_h_t _v_e_g_e_t_a_b_l_e _o_i_l 2 Tbsp _b_u_t_t_e_r 1 Tbsp _k_o_s_h_e_r _s_a_l_t (or to taste) PPRROOCCEEDDUURREE (1) Wash the rice in cool water, squeezing gently with your fin- gers, until the water runs clear. Put the rice in 2 cups of cool water to soak for 20 minutes. (2) Strain soak water into saucepan and heat. Leave rice to dry in strainer. Preheat oven to 350 deg. F. (3) While rice is drying, chop onion finely and set aside. Dice carrots and set aside. Measure spices. (4) When rice is dry, heat oil over medium high flame in heavy, oven-proof skillet or casserole dish. Add spices. (5) When spices become fragrant, add butter and onions. Cook until onions are tender and light golden brown. Add carrots and cook for 3-5 minutes. (6) Add rice and cook, stirring very gently for 5 minutes. (7) Add salt and heated soak water, bring to boil. Reduce heat and simmer until water on top of rice has boiled off. (8) Cover tightly and cook for 20 minutes at 350 deg. F. (9) Remove from oven, let rest for 10 minutes, then serve. NNOOTTEESS It is important to handle the rice gently so that the grains are not broken. It's also important to use whole spices; ground spices would overpower the rice. This dish can be re-heated in the oven. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes preparation, 30 minutes cooking and cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. 2 Aug 2005 29 BASMATI-RICE-1(B) Alt.Gourmand Cookbook (26 May 86) BASMATI-RICE-1(B) CCOONNTTRRIIBBUUTTOORR Nancy Mintz AT&T-Information Systems, UNIX System Development Lab, Summit, NJ ihnp4!attunix!nlm 2 Aug 2005 30 BEAN-CASS-1(M) Alt.Gourmand Cookbook (13 Mar 86) BEAN-CASS-1(M) SSUUNNSSHHIINNEE BBEEAANN CCAASSSSEERROOLLEE BEAN-CASS-1 - An easy bean casserole This recipe comes from _A _P_r_i_m_e_r _o_n _B_e_a_n _C_o_o_k_e_r_y by the _C_a_l_i_f_o_r_n_i_a _D_r_y _B_e_a_n _A_d_v_i_s_o_r_y _B_o_a_r_d_. The recipe calls for red beans, lima beans, and garbanzos, but any combination of cooked or canned beans can be used. Pick your own favorites. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66 ttoo 88)) 2 cups _c_a_n_n_e_d _r_e_d _b_e_a_n_s_, drained 2 cups _c_a_n_n_e_d _l_i_m_a _b_e_a_n_s_, drained 2 cups _c_a_n_n_e_d _g_a_r_b_a_n_z_o _b_e_a_n_s_, drained 1 lb _g_r_o_u_n_d _b_e_e_f 1 _l_a_r_g_e _o_n_i_o_n_, chopped fine 1 _g_a_r_l_i_c _c_l_o_v_e_, minced 1/4 cup _b_r_o_w_n _s_u_g_a_r 1-2 Tbsp _p_r_e_p_a_r_e_d _m_u_s_t_a_r_d 1/2 cup _k_e_t_c_h_u_p 1 tsp _c_u_m_i_n _p_o_w_d_e_r (optional) 1/4 cup _r_e_d _w_i_n_e _s_a_l_t _a_n_d _p_e_p_p_e_r to taste PPRROOCCEEDDUURREE (1) Put drained beans into a 2 1/2-quart casserole; mix lightly and set aside. (2) In large skillet cook ground beef, onions, and garlic until meat is lightly browned; stir in remaining ingredients (except beans). (3) Add skillet mixture to beans in casserole; mix together. (4) Cover and bake for about an hour at 325 deg. F or simmer the mixture in a crockpot for 3 to 4 hours. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Easy. _T_i_m_e_: 75 minutes if baked; 3 to 4 hours in a crock- pot. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Jeff Lichtman Relational Technology, Inc. {amdahl, sun}!rtech!jeff -or- {ucbvax, decvax}!mtxinu!rtech!jeff 2 Aug 2005 31 BEEF-STOCK(SP) Alt.Gourmand Cookbook (25 Feb 86) BEEF-STOCK(SP) BBEEEEFF SSTTOOCCKK BEEF-STOCK - A basic brown soup stock This is a similar stock to the one Jeff Smith describes in _T_h_e _F_r_u_g_a_l _G_o_u_r_m_e_t_. I usually use bones with meat on them; he recommends meatless ones. IINNGGRREEDDIIEENNTTSS ((AAbboouutt 1166 ccuuppss)) 5 lb _s_o_u_p _b_o_n_e_s 1 bunch _c_a_r_r_o_t_s 1 bunch _c_e_l_e_r_y 3 _y_e_l_l_o_w _o_n_i_o_n_s_, unpeeled 20 cups _w_a_t_e_r PPRROOCCEEDDUURREE (1) Brown the bones in a heavy pan if there is meat on them. If there is no meat, roast the bones in a 400 deg. F oven for two hours, being careful not to burn them. (2) Chop the carrots, celery, and onions. The onion skin will add to the color of the stock. (3) Place all of the ingredients in a heavy stock pot and simmer for 12 hours. Add water as necessary to keep the other ingredients covered. Alternately, bring to a simmer and place, covered, in a 225 deg. F oven overnight. (4) Strain the stock. A layer of fat will form on top of the stock as it cools. This is a sufficient seal to keep the stock fresh in the refrigerator for a couple of weeks. It freezes well, too. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 12-14 hours cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Ed Gould mt Xinu, Berkeley, CA {ucbvax,decvax}!mtxinu!ed 2 Aug 2005 32 BEER-CHS-SOUP(SPV) Alt.Gourmand Cookbook (18 Nov 86) BEER-CHS-SOUP(SPV) BBEEEERR && CCHHEEEESSEE SSOOUUPP BEER-CHS-SOUP - an easy quick tummy-warming soup One of my favorite cold-weather soups, this recipe came from a friend of a friend of a friend. The listed vegetables are really just sugges- tions. Use whatever suits your fancy, or is in the refrigerator. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 1 cup _d_i_c_e_d _o_n_i_o_n_s 1 cup _d_i_c_e_d _c_e_l_e_r_y 1 cup _d_i_c_e_d _c_a_r_r_o_t_s 1 cup _d_i_c_e_d _m_u_s_h_r_o_o_m_s 3/4 cup _b_u_t_t_e_r 1/2 cup _f_l_o_u_r 1 tsp _d_r_y _m_u_s_t_a_r_d 5 cups _c_h_i_c_k_e_n _o_r _v_e_g_e_t_a_b_l_e _s_t_o_c_k 1 bunch _b_r_o_c_c_o_l_i 11 oz _b_e_e_r (use a can or bottle and save a swallow for the cook!) 6 oz _c_h_e_d_d_a_r _c_h_e_e_s_e_, _g_r_a_t_e_d 2 Tbsp _g_r_a_t_e_d _p_a_r_m_e_s_a_n _c_h_e_e_s_e _s_a_l_t _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Saute' the diced vegetables in butter. (2) Mix flour and mustard into saute'd vegetables. Add the chicken or vegetable stock to mixture and cook for five min- utes. (3) Break broccoli into small flowerets; cut stems into bite- sizes pieces. Steam until tender-crisp. (4) Add beer and cheeses to the soup. Simmer 10-15 minutes. Check seasonings. (5) To serve, place some broccoli into a soup bowl and ladle the soup over it. NNOOTTEESS Because of the cheese, this soup doesn't survive a night in the refrig- erator very well. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Easy. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: Approximate measure- ment OK. CCOONNTTRRIIBBUUTTOORR Moira Mallison Tektronix, Inc. Beaverton, Oregon, USA tektronix!moiram 2 Aug 2005 33 BEET-MUSTARD(V) Alt.Gourmand Cookbook (20 Oct 87) BEET-MUSTARD(V) BBEEEETTSS IINN MMUUSSTTAARRDD SSAAUUCCEE BEET-MUSTARD - Beets in a tangy mustard sauce From Bert Greene's _G_r_e_e_n_e _o_n _G_r_e_e_n_s. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 1 1/2 lb _b_e_e_t_s_, trimmed 3 Tbsp _u_n_s_a_l_t_e_d _b_u_t_t_e_r 1/4 cup _s_h_a_l_l_o_t_s minced 1 Tbsp _f_l_o_u_r 1/2 cup _c_h_i_c_k_e_n _s_t_o_c_k 3 Tbsp _D_i_j_o_n _m_u_s_t_a_r_d 1/4 cup _c_r_e_a_m _p_a_r_s_l_e_y_, chopped _s_a_l_t _a_n_d _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Scrub the beets lightly annd boil them for 35 minutes until barely tender. Drain under cold water, peel, then slice into 1/4 inch pieces. (2) Melt the butter and cook the shallots for 4 minutes over medium heat. (3) Turn the heat down and stir in the flour. Cook for 2 minutes stirring often. (4) Add the stock, mustard and cream. Cook for a few minutes until thick. (5) Combine with the beets. Cook for a few minutes until it is warm. Add salt and pepper to taste. Serve with parsley sprinkled on top. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 50 minutes cooking, 10 minutes preparation. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Nicholas Horton Reed College, Portland, OR USA horton@reed.uucp 2 Aug 2005 34 BERLINERKRANZ(C) Alt.Gourmand Cookbook (16 Dec 86) BERLINERKRANZ(C) BBEERRLLIINNEERRKKRRAANNZZEERR BERLINERKRANZ - Norwegian wreath cookies These are decorative holiday cookies adding quite a bright, colorful aromatic touch to your plate of cookies. IINNGGRREEDDIIEENNTTSS ((66 ddoozzeenn)) 3/4 cup _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e_, _s_o_f_t_e_n_e_d 3/4 cup _s_o_l_i_d _s_h_o_r_t_e_n_i_n_g (e.g. Crisco) 1 cup _s_u_g_a_r 2 tsp _g_r_a_t_e_d _o_r_a_n_g_e _p_e_e_l 2 _e_g_g_s 4 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r _r_e_d _c_i_n_n_a_m_o_n _c_a_n_d_i_e_s (optional) _g_r_e_e_n _f_o_o_d _c_o_l_o_r_i_n_g (optional) PPRROOCCEEDDUURREE (1) Heat oven to 400 deg. F. (2) Mix thoroughly butter, shortening, sugar, orange peel, and eggs. (3) Blend in flour. Color with green food coloring, if desired. (4) Shape dough by rounded teaspoonfuls into ropes, each 6 inches long and 1/4 inch in diameter. (5) Form each rope into a circle, bringing one end over the other and through into a single knot. Let 1/2 inch extend at each end. (6) Place on ungreased baking sheet. (7) Press in red cinnamon candies, if desired. (8) Bake 10 to 12 minutes or until set but not brown. (9) Immediately remove from baking sheet. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate (requires some dexterity). _T_i_m_e_: 1 hour. _P_r_e_c_i_- _s_i_o_n_: Measure the ingredients. CCOONNTTRRIIBBUUTTOORR Cindy W. Poehlmann AT&T Network Systems, Columbus, Ohio, USA {cbosgd,cbatt}!cbdkc1!cwp 2 Aug 2005 35 BERRY-COBBLER(D) Alt.Gourmand Cookbook (21 Mar 86) BERRY-COBBLER(D) BBEERRRRYY CCOOBBBBLLEERR BERRY-COBBLER - Berry cobbler This recipe was lifted from _T_V _G_u_i_d_e's series of recipes from televi- sion stars. It is similar to the recipe for _B_e_r_r_y _P_u_d_d_i_n_g found in Edna Staebler's _F_o_o_d _T_h_a_t _R_e_a_l_l_y _S_c_h_m_e_c_k_s cookbook. I will list a few variations on it at the end. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 1/2 cup _s_u_g_a_r (for sprinkling) 4 cups _b_e_r_r_i_e_s (fresh or frozen) 1 cup _s_u_g_a_r (for the batter) 1 cup _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1 1/2 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1/2 tsp _s_a_l_t 1/2 cup _m_i_l_k 1/4 cup _b_u_t_t_e_r (softened) _n_u_t_m_e_g PPRROOCCEEDDUURREE (1) Preheat oven to 375 deg. F. (2) Sprinkle 1/2 cup of sugar on the berries, and place them in the bottom of a 2-quart baking dish. (3) Combine the remaining dry ingredients (flour, sugar, baking powder and salt). (4) Add the milk and softened butter, and beat well. (5) Spoon the batter over the berries. Sprinkle some nutmeg on top. (6) Bake for about 45 minutes. NNOOTTEESS You can use pretty well any type of berry for the base. A favourite of mine is a combination of strawberries, raspberries, and blueberries. The base of this turns out to be a bit thin and liquidy. If you strain the juice from the fruit, add a couple of tablespoons of flour to the juice, and then pour the juice over the fruit in the baking dish, the base will be semi-firm. You do not need to sprinkle the full 1/2 cup of sugar on the berries; with sweeter berries, much less will often suffice. If you would like a sweeter, candy-like batter, try adding more sugar to the batter. I wouldn't recommend putting more than 1 1/4 cups of sugar into the batter, though--the crust of the batter will be very candy-like, but the centre of the batter will not properly bake if you do. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 45 minutes baking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. 2 Aug 2005 36 BERRY-COBBLER(D) Alt.Gourmand Cookbook (21 Mar 86) BERRY-COBBLER(D) CCOONNTTRRIIBBUUTTOORR Geoff Loker University of Toronto, CSRI, Artificial Intelligence USENET: {ihnp4 decwrl utzoo uw-beaver}!utcsri!utai!gkloker CSNET: gkloker@toronto ARPANET: gkloker.toronto@csnet-relay 2 Aug 2005 37 BISCUITS-1(B) Alt.Gourmand Cookbook (27 Mar 87) BISCUITS-1(B) BBIISSCCUUIITTSS SSUUPPRREEMMEE BISCUITS-1 - Simple, fluffy biscuits This originated in The Better Homes and Gardens Cookbook, which I con- sider basic equipment for genteel middle-class living. Here "biscuits" is the North American meaning of the word and not the Commonwealth meaning of the word. In England these would be called "scones." IINNGGRREEDDIIEENNTTSS ((mmaakkeess 1100--1122)) 2 cups _f_l_o_u_r 4 tsp _b_a_k_i_n_g _p_o_w_d_e_r 2 tsp _s_u_g_a_r 1/2 tsp _c_r_e_a_m _o_f _t_a_r_t_a_r 1/2 tsp _s_a_l_t 1/2 cup _s_h_o_r_t_e_n_i_n_g 2/3 cup _m_i_l_k PPRROOCCEEDDUURREE (1) Preheat oven to 450 deg. F. Stir together the flour, baking powder, sugar, cream of tartar, and salt. Cut in the short- ening until the mixture resembles coarse crumbs. (2) Make a well in the center. Pour in the milk all at once. (3) Stir _j_u_s_t until dough clings together; nnoo mmoorree.. (4) Knead gently on a lightly floured surface for 10-12 strokes. (5) Roll or pat to 1/2-inch thickness. Cut with a 2 1/2-inch biscuit cutter, dipping the cutter into flour before each cut. (6) Transfer to an ungreased baking sheet. Bake in a 450 deg. F oven for 10-12 minutes, or until golden. NNOOTTEESS Lots of cookbooks tell you to use two knives, or some such, to do the cutting-in of the first step. Forks work fine for me (I'm a klutz.) All of the trick to making light, fluffy biscuits is in how you handle them: the less, the bbeetttteerr.. You can make these as drop biscuits (skip the rolling; drop batter by tablespoons, and bake); they're even better for the lack of handling. Outside North America you might not know what "shortening" is. Use but- ter, margarine, copha, or lard. Vegetable shortening really is better for this recipe, but don't forget lots of butter to put *on* them.... I make these for study breaks. They disappear at an exponential rate.... RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 10 minutes baking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Jean Marie Diaz Massachusetts Institute of Technology, Cambridge, Mass., USA 2 Aug 2005 38 BISCUITS-1(B) Alt.Gourmand Cookbook (27 Mar 87) BISCUITS-1(B) Ambar@athena.mit.edu 2 Aug 2005 39 BLACK-EYE-RICE(B) Alt.Gourmand Cookbook (22 Feb 87) BLACK-EYE-RICE(B) BBLLAACCKK--EEYYEEDD PPEEAASS AANNDD RRIICCEE BLACK-EYE-RICE - Spicy Caribean Black-Eyed Peas and Rice I got this originally from my local newspaper. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 88)) 1/2 lb _s_a_l_t _p_o_r_k (rind removed, cut into 1/2-inch dice) 2 _r_e_d _b_e_l_l _p_e_p_p_e_r_s (seeded, cored, and cut into bite-size pieces) 6 _r_i_p_e _p_l_u_m _t_o_m_a_t_o_e_s (cut into 1/2-inch pieces) 1 _m_e_d_i_u_m _y_e_l_l_o_w _o_n_i_o_n (peeled and chopped) 6 _g_a_r_l_i_c _c_l_o_v_e_s (peeled and finely chopped) 1 cup _u_n_c_o_o_k_e_d _w_h_i_t_e _r_i_c_e 2 cups _c_h_i_c_k_e_n _b_r_o_t_h 6 cups _c_o_o_k_e_d _b_l_a_c_k_-_e_y_e_d _p_e_a_s 1 cup _p_i_t_t_e_d _g_r_e_e_n _o_l_i_v_e_s 1/4 cup _c_a_p_e_r_s (drained) 6 _a_n_c_h_o_v_y _f_i_l_l_e_t_s (finely chopped) 2 Tbsp _d_r_i_e_d _o_r_e_g_a_n_o 1 tsp _g_r_o_u_n_d _a_l_l_s_p_i_c_e 1 tsp _c_o_a_r_s_e_-_g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 1/2 tsp _c_a_y_e_n_n_e _p_e_p_p_e_r 1/2 tsp _s_a_l_t 3/4 cup _s_c_a_l_l_i_o_n_s_, sliced on the diagonal 1/2 cup _p_a_r_s_l_e_y_, (chopped) PPRROOCCEEDDUURREE (1) In a large, heavy casserole, saute' salt pork over low heat until the fat has been rendered. Do not let it brown. (2) Add peppers, tomatoes, onion and garlic to salt pork and cook 5 minutes more over low heat. (3) Add rice, and stir for a minute. Add remaining ingredients except for scallions and parsley. Cook, covered, for 20 min- utes, or until rice is tender and most of liquid is absorbed. (4) Add scallions and parsley; gently mix together. Serve hot. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy but tedious (a lot of chopping). _T_i_m_e_: 30 minutes after the black-eyed peas are cooked. _P_r_e_c_i_s_i_o_n_: measure the spices. CCOONNTTRRIIBBUUTTOORR Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA ihnp4!attunix!nlm 2 Aug 2005 40 BLACKBEAN-SOUP(SP) Alt.Gourmand Cookbook (4 Feb 86) BLACKBEAN-SOUP(SP) BBLLAACCKK BBEEAANN SSOOUUPP BLACKBEAN-SOUP - Soup with black beans and ham hocks Here is a hearty soup for those cold winter evenings. This is a rather messy soup to make, but well worth the effort. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88--1122)) 1 lb _b_l_a_c_k _b_e_a_n_s 1/2-3/4 lb _s_m_o_k_e_d _b_o_n_e_l_e_s_s _h_a_m _h_o_c_k_s 8 cups _w_a_t_e_r _s_a_l_t_, to taste 2 cups _b_e_e_f _o_r _c_h_i_c_k_e_n _b_r_o_t_h (I prefer beef) 1 1/2 Tbsp _o_l_i_v_e _o_i_l 1 1/2 cup _g_r_e_e_n _b_e_l_l _p_e_p_p_e_r_s_, finely chopped, seeded, and cored 1 1/2 cup _o_n_i_o_n_s_, finely chopped 1 Tbsp _g_a_r_l_i_c_, finely minced 1 tsp _g_r_o_u_n_d _c_u_m_i_n 1 cup _t_o_m_a_t_o_e_s_, peeled, seeded, and diced. 1/4 cup _r_e_d _w_i_n_e _v_i_n_e_g_a_r 2 Tbsp _c_o_r_i_a_n_d_e_r_, finely chopped [optional] _d_r_y _s_h_e_r_r_y _w_i_n_e_, to taste PPRROOCCEEDDUURREE (1) Put the beans, ham hocks, water and salt in a kettle, and bring to a boil. Cover and let simmer 2 to 2 1/2 hours, or until beans are thoroughly tender. (2) Remove the ham hocks and set aside. (3) Drain the beans, and reserve both them and the cooking liq- uid. There should be about 6 cups of beans and 4 cups of liquid. Add enough broth to the liquid to make 6 cups. (4) Put the beans in the container of a food processor or blender, and blend as thoroughly as possible. Add a little of the liquid and continue blending. Combine the pure'ed beans and remaining liquid in a large bowel. (5) Heat the oil in a heavy kettle, and add the peppers, onions, garlic and cumin. Cook, stirring, until the onions are wilted. Add the tomatoes and the vinegar. Let simmer about 15 minutes. (6) Meanwhile cut up ham hocks. (7) Add the pure'ed bean mixture to the cooked tomato mixture. Add the chopped ham and coriander. (8) Serve in hot soup bowls with a tablespoon or so of sherry (if desired) in each serving. NNOOTTEESS I skip the sherry and add a spoon of sour cream or yogurt. If your palate can handle them, try adding pickled jalapeno peppers. 2 Aug 2005 41 BLACKBEAN-SOUP(SP) Alt.Gourmand Cookbook (4 Feb 86) BLACKBEAN-SOUP(SP) RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 3 hours cooking. _P_r_e_- _c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Gary Scott Tektronix, Beaverton OR garys@tekcbi.UUCP 2 Aug 2005 42 BLACKBOTTOM(D) Alt.Gourmand Cookbook (24 Mar 86) BLACKBOTTOM(D) BBLLAACCKK BBOOTTTTOOMM CCUUPPCCAAKKEESS BLACKBOTTOM - Chocolate cupcakes with a cream cheese filling This was adapted from a recipe in the December, 1980 issue of _B_o_n _A_p_p_e_t_i_t_. I have doubled the original, along with changing it, so it may not double again easily. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 33 ddoozzeenn)) CCRREEAAMM--CCHHEEEESSEE MMIIXXTTUURREE 16 oz _c_r_e_a_m _c_h_e_e_s_e_, room temperature 2 _e_g_g_s 2/3 cup _s_u_g_a_r 1/8 tsp _s_a_l_t 12 oz _s_e_m_i_s_w_e_e_t _c_h_o_c_o_l_a_t_e _c_h_i_p_s FFLLOOUURR MMIIXXTTUURREE 3 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1 cup _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 1/2 cup _d_a_r_k _b_r_o_w_n _s_u_g_a_r 1/2 cup _c_o_c_o_a_, or more to taste 2 tsp _b_a_k_i_n_g _s_o_d_a 1/8 tsp _s_a_l_t LLIIQQUUIIDDSS 1-1/3 cup _w_a_t_e_r 2/3 cup _v_e_g_e_t_a_b_l_e _o_i_l 2 Tbsp _w_h_i_t_e _v_i_n_e_g_a_r 1 Tbsp _v_a_n_i_l_l_a 2 Tbsp _d_a_r_k _r_u_m (Myers's)--optional 16 oz _s_o_u_r _c_r_e_a_m PPRROOCCEEDDUURREE (1) Preheat oven to 375 deg. F. (2) Make the cream-cheese mixture: blend cream cheese, eggs, sugar, and salt with a wooden spoon. (3) Carefully fold in chips. Set aside. (4) Make the flour mixture: combine flour, sugar, brown sugar, cocoa, baking soda and salt in another bowl. (5) Mix in the liquids. Blend thoroughly. (6) Line muffin tins with cupcake papers. Fill papers about 3/4 full with batter. (7) Drop one heaping tablespoon of the cream cheese mixture into the center of each. (8) Bake until done, about 30 minutes. Do not overbake. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 20 minutes preparation, 30 minutes baking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Ed Gould MT XINU, 2560 Ninth Street, Berkeley, CA 94710 USA {ucbvax,decvax}!mtxinu!ed 2 Aug 2005 43 BLACKBOTTOM(D) Alt.Gourmand Cookbook (24 Mar 86) BLACKBOTTOM(D) 2 Aug 2005 44 BLKFOREST-PIE(D) Alt.Gourmand Cookbook (4 Nov 87) BLKFOREST-PIE(D) BBLLAACCKK FFOORREESSTT PPIIEE BLKFOREST-PIE - A rich chocolate/cherry pie I got this recipe from my mom, I don't know where she got it. It is very rich, so be careful! IINNGGRREEDDIIEENNTTSS ((11 ppiiee)) 1 _p_i_e _c_r_u_s_t_, cooked 3/4 cup _s_u_g_a_r 1/3 cup _u_n_s_w_e_e_t_e_n_e_d _c_o_c_o_a 2 Tbsp _f_l_o_u_r 1/4 cup _b_u_t_t_e_r 1/3 cup _m_i_l_k 2 _e_g_g_s_, beaten 1 1/4 lb _c_h_e_r_r_y _p_i_e _f_i_l_l_i_n_g (one large can) 8 oz _w_h_i_p_p_e_d _c_r_e_a_m 1 oz _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e_, coarsely grated PPRROOCCEEDDUURREE (1) Prepare your favorite crust for a filled 1-crust pie. (2) Preheat oven to 350 deg. F. In a medium saucepan, combine sugar, cocoa and flour; add butter and milk. Cook until mix- ture begins to boil, stirring constantly. Remove from heat. (3) Add small amount of hot mixture to eggs, mix well, then fold egg mixture into the chocolate mixture. (4) Fold 1/3 of the pie filling into chocolate mixture; save the rest for the topping. Pour chocolate mixture into pie crust. (5) Bake at 350 deg. F for 35-45 minutes or until center is set but still shiny. Cool, and chill one hour. (6) Whip the cream. Combine 2 cups whipped cream and grated chocolate and spread over cooled pie. Top with remaining pie filling, and the remaining whipped cream. Chill at least half an hour before serving. NNOOTTEESS I use a pre-mixed whipped topping rather than real whipped cream when I make this pie. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes preparation, 3 hours cooking and cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Darrell Walker Hewlett Packard, Cupertino, California, USA hplabs!hpesoc1!walker 2 Aug 2005 45 BON-BONS(D) Alt.Gourmand Cookbook (30 Oct 86) BON-BONS(D) PPEEAANNUUTT BBUUTTTTEERR BBOONN BBOONNSS BON-BONS - Chocolate and peanutbutter holiday treat IINNGGRREEDDIIEENNTTSS ((33--44 ddoozzeenn)) 3 lb _p_o_w_d_e_r_e_d _s_u_g_a_r 1 lb _b_u_t_t_e_r 2 cups _c_r_u_n_c_h_y _p_e_a_n_u_t _b_u_t_t_e_r 1 lb _c_h_o_c_o_l_a_t_e _c_h_i_p_s 1/2 lb _b_l_o_c_k _p_a_r_a_f_f_i_n PPRROOCCEEDDUURREE (1) Mix together the sugar and peanut butter in a bowl. Melt the butter, and pour it over this mixture. Stir and knead until smooth. (2) Roll into walnut-sized balls. (3) Melt together the chocolate chips and paraffin over water. (4) Dip balls into chocolate coating, set on waxed paper to harden. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes. _P_r_e_c_i_s_i_o_n_: Approximate measure- ment OK. CCOONNTTRRIIBBUUTTOORR Katherine Rives Albitz Hewlett-Packard, Ft. Collins, Colorado, USA hplabs!hpfcla!hpcnof!k_albitz 2 Aug 2005 46 BOUILLABAISSE(M) Alt.Gourmand Cookbook (5 Jan 87) BOUILLABAISSE(M) BBOOUUIILLLLAABBAAIISSSSEE BOUILLABAISSE - Marseille style fish soup A friend and I had been talking about the glories of bouillabaisse for the past year and we finally decided to use New Year's Eve as an excuse to fish rather than continuing to cut bait, _a_d _n_a_u_s_e_u_m. The following recipes are a combination of several derived from old _G_o_u_r_m_e_ts, Julia Child, the Playboy Gourmet Cookbook, and "gee, that sounds good--let's add it." The accompanying Rouille is a garlic-hot pepper mayonnaise condiment traditional to Marseille-style fish soup. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--88)) RROOUUIILLLLEE 6 _c_l_o_v_e_s _g_a_r_l_i_c 1 tsp _s_a_l_t 12 _l_a_r_g_e _b_a_s_i_l _l_e_a_v_e_s 1/3 cup _c_h_o_p_p_e_d _p_i_m_i_e_n_t_o 1/3 cup _b_r_e_a_d _c_r_u_m_b_s 1 _e_g_g _y_o_l_k 1 cup _o_l_i_v_e _o_i_l _h_o_t _p_e_p_p_e_r _s_a_u_c_e CCOOUURRTT BBOOUUIILLLLIIOONN 8-10 cups _w_a_t_e_r 2 cups _d_r_y _w_h_i_t_e _w_i_n_e 1 _o_n_i_o_n (coarsely chopped) 1 _l_a_r_g_e _c_a_r_r_o_t (cut into large pieces) 1 _l_e_e_k (white section only, cut into large pieces) 1 _s_t_a_l_k 5 lb _f_i_s_h _t_r_i_m_m_i_n_g_s (fish frames, heads, tails) BBOOUUIILLLLAABBAAIISSSSEE 2 _s_m_a_l_l _l_i_v_e _l_o_b_s_t_e_r_s (each about 1 1/4 lb) 3 dozen _m_u_s_s_e_l_s 3 dozen _s_m_a_l_l _h_a_r_d_-_s_h_e_l_l_e_d _c_l_a_m_s 2 lb _m_e_d_i_u_m _s_h_r_i_m_p 3 lb _f_i_r_m_-_f_l_e_s_h_e_d _f_i_s_h (sea bass, red snapper, cod, etc.) 1/2 cup _o_l_i_v_e _o_i_l 2 _c_l_o_v_e_s _g_a_r_l_i_c_, minced 1 _l_e_e_k (white part only, julienned) 1 cup _g_r_a_t_e_d _c_a_r_r_o_t 1 cup _o_n_i_o_n _f_i_n_e_l_y _c_h_o_p_p_e_d 1 cup _f_e_n_n_e_l_, roughly chopped 1 tsp _s_a_g_e 1 _s_t_r_i_p _o_r_a_n_g_e _p_e_e_l (1x3 inches) 1 pinch _s_a_f_f_r_o_n 1 _b_a_y _l_e_a_f 1 cup _p_a_r_s_l_e_y_, roughly chopped 1 cup _d_r_y _w_h_i_t_e _w_i_n_e _s_a_l_t _a_n_d _p_e_p_p_e_r _t_o _t_a_s_t_e PPRROOCCEEDDUURREE ((RROOUUIILLLLEE)) (1) In a food processor fitted with the cutting blade, pure'e all ingredients (except the olive oil and hot pepper sauce) until finely minced. (2) With the motor running, add the olive oil through the feed tube in as thin a continuous stream as possible. Stop 2 Aug 2005 47 BOUILLABAISSE(M) Alt.Gourmand Cookbook (5 Jan 87) BOUILLABAISSE(M) occasionally to scrape down the sides. (3) Add hot pepper sauce to taste. The rouille should be very spicy. PPRROOCCEEDDUURREE ((CCOOUURRTT BBOOUUIILLLLIIOONN)) (1) Bring water to boil and add all ingredients. (2) Return to boil, then reduce heat to simmer. Skim scum from top while simmering. (3) Simmer for 30 minutes. (4) Remove all solids and strain through double layer of cheese- cloth. PPRROOCCEEDDUURREE ((BBOOUUIILLLLAABBAAIISSSSEE)) (1) Cook lobsters in boiling water for 15 minutes, until bright red. (2) Remove all meat from tail and claws. Cut into chunks and set aside. (3) Scrub mussels and clams well to remove sand. Debeard mussels by pulling black fibers from shell. (4) Steam mussels and clams over 1 inch of water for about 10 minutes, until shells open. (5) Discard any unopened mussels or clams. Remove one shell from each mussel and clam, leaving meat in other shell. (6) Strain clam/mussel broth through double layer of cheese cloth and reserve 3 cups. (7) Shell the shrimp. (8) In a large skillet, heat olive oil. Saute' onion, leek, car- rot, fennel, garlic, sage, saffron, and orange peel until onions are soft and golden. (9) In a large pot, bring to a boil 8-10 cups of court bouillon, reserved clam/mussel broth, and 2 cups wine. (10) Add saute'ed vegetables, bay leaf, parsley and wine and bring to simmer. (11) Add salt and pepper to taste (12) Cut fish into large chunks. Add fish and shrimp and simmer 8-10 minutes. (13) Add lobster, mussels and clams and simmer 2 minutes. (14) Serve in soup plates over garlic toast. NNOOTTEESS Rouille is traditionally made with a mortar and pestle but I prefer to use a food processor--it's just too much work otherwise. Pass the 2 Aug 2005 48 BOUILLABAISSE(M) Alt.Gourmand Cookbook (5 Jan 87) BOUILLABAISSE(M) rouille as a condiment. Usually 1 Tbsp per serving is sufficient--this stuff is the essence of garlic and hot pepper. If you can't get fish trimmings for the court bouillon, add bottled clam juice and shrimp and lobster shells. To be truly authentic, our bouillabaisse should have included eel, but my friend was a bit squeamish about that so we left it out. Basically, any combination of shellfish and firm-fleshed fish can be used with the more variety the better. I dislike using crab since it flakes so eas- ily and is lost in the broth. If you can't get live lobsters, substi- tute frozen lobster tails but be careful not to overcook. Use saffron threads, rather than saffron powder which tends to be adul- terated with safflower and not the same thing at all. Be conservative with the saffron--a little goes a long way and can give the dish a medicinal taste. We preceded our dinner with herbed leek and proscuitto tartlets served with champagne. Dinner included bouillabaisse; a hearts-of-palm salad with pimiento and greek olives and vinagrette dressing; lots of crusty french bread to soak up the broth; a dry white wine (Duckhorn Sauvignon Blanc '84); and my friend's mother's sponge cake with whipped cream icing, fresh raspberries and raspberry sauce, accompanied by Asti Spumante. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate to hard. _T_i_m_e_: 2 hours. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Pamela McGarvey UCLA Comprehensive Epilepsy Program, Los Angeles, California, USA {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam 2 Aug 2005 49 BRAN-MUFFINS(B) Alt.Gourmand Cookbook (30 Oct 86) BRAN-MUFFINS(B) BBRRAANN MMUUFFFFIINNSS BRAN-MUFFINS - Easy and good bran muffins IINNGGRREEDDIIEENNTTSS ((MMaakkeess 44 ddoozzeenn)) 15 oz _R_a_i_s_i_n _B_r_a_n 5 cups _f_l_o_u_r 2 1/2 cups _s_u_g_a_r 1 tsp _s_a_l_t 4 tsp _b_a_k_i_n_g _s_o_d_a 1 cup _o_i_l 4 cups _b_u_t_t_e_r_m_i_l_k 4 _e_g_g_s_, beaten PPRROOCCEEDDUURREE (1) Mix the dry ingredients well. Add the liquid ingredients and mix until uniformly moist. (2) Let stand 45 minutes. (3) Preheat oven to 350 deg. F. Distribute mixture into greased muffin cups. Bake for 20 minutes. NNOOTTEESS These muffins freeze well and age well. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 45 minutes waiting, 20 minutes baking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Katherine Rives Albitz Hewlett-Packard, Ft. Collins, Colorado, USA hplabs!hpfcla!hpcnof!k_albitz 2 Aug 2005 50 BRAN-MUFFINS-2(D) Alt.Gourmand Cookbook (16 Apr 87) BRAN-MUFFINS-2(D) BBRRAANN MMUUFFFFIINNSS BRAN-MUFFINS-2 - Tasty muffins with bran and dried fruit This is a simple New Zealand recipe based on "golden syrup". The muffins make a delicious alternative to scones. We eat them buttered, either hot or cold. I've added the dried fruit to the original recipe as it makes them much more interesting. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 1122)) 1 cup _f_l_o_u_r 1/2 tsp _s_a_l_t 1 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1 1/2 cups _u_n_p_r_o_c_e_s_s_e_d _b_r_a_n 1 tsp _b_a_k_i_n_g _s_o_d_a 1 _e_g_g 4 tsp _g_o_l_d_e_n _s_y_r_u_p 1 Tbsp _b_u_t_t_e_r 6 Tbsp _s_u_g_a_r 1 cup _m_i_l_k 1 cup _s_u_l_t_a_n_a_s (or substitute raisins, dates, etc.) PPRROOCCEEDDUURREE (1) Preheat oven to 425 deg. F. Dissolve the soda in the milk. (2) Sift the flour, baking powder and salt together. (3) Beat the egg well, then add the milk/soda. (4) Add the golden syrup and butter which have been heated together to melt the butter. (5) Add the dry ingredients and mix quickly. (6) Put into greased muffin tins and bake for 12-15 minutes at 425 deg. F. NNOOTTEESS Golden syrup is a very thick sugar syrup that is readily available in countries where people drive on the left-hand side of the road, but seems to be rare elsewhere. If the gourmet section of your supermarket does not carry it, you could try substituting some kind of honey, such as sage honey. Any dried fruit can be used instead of sultanas, e.g. raisins, dates - whatever strikes your fancy. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: approximate measure- ment OK. CCOONNTTRRIIBBUUTTOORR Peter C. Maxwell University of New South Wales, Sydney, AUSTRALIA peterm%cad.unsw.oz@uunet.uu.net 2 Aug 2005 51 BREAD(B) Alt.Gourmand Cookbook (23 May 86) BREAD(B) SSEETTTTIINN'' ''RROOUUNNDD BBRREEAADD BREAD - A 7-grain bread for toasting or eating plain This bread was first made from whatever was settin' 'round the kitchen when I started baking. It has a wonderful texture and flavor. IINNGGRREEDDIIEENNTTSS ((22 llaarrggee llooaavveess)) 1/4 cup _w_a_t_e_r at 105 deg. F 1/3 cup _t_u_r_b_i_n_a_d_o _s_u_g_a_r (most any sugar will do, though) 2 pkts _a_c_t_i_v_e _d_r_y _y_e_a_s_t 1/4 cup _b_u_t_t_e_r 1/4 cup _s_h_o_r_t_e_n_i_n_g 1 1/2 cup _w_a_t_e_r 1/2 cup _m_i_l_k 1 _l_a_r_g_e _e_g_g 1 cup _n_o_n_-_f_a_t _d_r_y _m_i_l_k 1 1/2 tsp _s_a_l_t 1 1/2 Tbsp _h_o_n_e_y 1/8 tsp _g_r_o_u_n_d _c_i_n_n_a_m_o_n 1/2 cup _r_o_l_l_e_d _o_a_t_s 1/2 cup _c_o_r_n _m_e_a_l 1/4 cup _b_r_a_n 1/4 cup _c_r_a_c_k_e_d _w_h_e_a_t 1/4 cup _b_u_c_k_w_h_e_a_t 1/2 cup _s_o_y _f_l_o_u_r 1 cup _r_y_e _f_l_o_u_r 2 1/2 cups _w_h_o_l_e _w_h_e_a_t _f_l_o_u_r 3 cups _w_h_i_t_e _f_l_o_u_r _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Melt the shortening and the butter. Let them cool a bit, so as not to kill the yeast when they are added to the dough. If you want to scald the milk, do so, and also let it cool (it is common practice to scald milk before baking with it, though I never do.) (2) Dissolve the yeast and sugar in the 1/4 cup of lukewarm water. (3) Mix the cinnamon, oats, corn meal, bran, cracked wheat, buck- wheat, soy flour, and rye flour. Add the rest of the water, the milk, butter, shortening, egg, and honey, and mix well. Stir in the dissolved yeast mixture. Mix in the salt, and the whole wheat flour. (4) Stir in the white flour, about 1/2 cup at a time, until the mixture is stiff enough to knead. You'll probably have about half of it left. (5) Remove the dough from the mixing bowl, onto a floured sur- face. Knead the dough, adding more white flour as necessary to keep the dough workable. Knead the dough until it is smooth and elastic, about ten minutes. It's okay if you end up using less than or more than the three cups of white flour; just use whatever it takes. 2 Aug 2005 52 BREAD(B) Alt.Gourmand Cookbook (23 May 86) BREAD(B) (6) Put the dough back into a bowl that's been very lightly greased. Let it rise, covered, in a still, warm place (around 85 deg. F is best, though room temperature will work) for 45 minutes, or until it has doubled in bulk. (7) Punch the dough down, divide in half, shape into loaves, and place each half into a loaf pan which has been very lightly greased. Let rise again, for another 45 minutes, in a still, warm place, until the loaves have about doubled in bulk. (8) Preheat the oven to 350 deg. F as the bread finishes rising. Bake the bread for 35-40 minutes, until it sounds hollow when tapped. Remove from the loaf pans, and rub the top of the loaves with some butter to give them a nice, soft, chewy crust. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: about 3 hours (half of it rising time). _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Alan M. Marcum Sun Microsystems, Mountain View, California sun!nescorna!marcum 2 Aug 2005 53 BREAD-RYE(B) Alt.Gourmand Cookbook (21 May 86) BREAD-RYE(B) SSWWEEDDIISSHH RRYYEE BBRREEAADD BREAD-RYE - A sweet, dark whole-grain rye bread This recipe comes from my great-grandmother, who emigrated from Sweden and brought this recipe with her. It makes a sweet, dark bread, and (like most whole-grain breads) it tends to be a bit heavy. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 33 llooaavveess)) 2 cups _m_i_l_k 1 cup _w_a_t_e_r 1/2 cup _b_r_o_w_n _s_u_g_a_r 1/2 oz _d_r_y _y_e_a_s_t (two packages) 6 cups _r_y_e _f_l_o_u_r (approximate) 3 cups _w_h_i_t_e _f_l_o_u_r (approximate) 1/2 cup _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 1/2 cup _v_e_g_e_t_a_b_l_e _o_i_l 1/4 cup _d_a_r_k _m_o_l_a_s_s_e_s 2 tsp _a_n_i_s_e _s_e_e_d_s_, crushed 1 tsp _s_a_l_t PPRROOCCEEDDUURREE (1) Scald the milk and combine it with the water and brown sugar in a very large bowl. (You need something that holds at least 4 or 5 quarts.) When the mixture is lukewarm, dissolve the yeast in it, then stir in 2 cups rye flour and 1 cup white flour to make a paste. (2) Let the mixture rise in a warm place until it is light and foamy. This usually takes about 30 minutes to an hour. Check it frequently--it can really make a mess if it rises enough to overflow the bowl. (I'm sure they could make a great horror movie about a gigantic blob of bread dough that keeps getting bigger and bigger as it consumes everything in its path....) (3) Stir in the granulated sugar, oil, molasses, anise seed and salt, and enough flour to make a stiff dough, using 2 parts rye to 1 part white. Knead the dough for about 5 minutes, or until it is smooth and elastic, adding more flour to keep it from sticking to your hands. (4) Clean and grease the bowl. Put the dough in the bowl, turn- ing it to grease all sides. Cover the bowl loosely with a clean towel and let the dough rise until it's doubled in bulk. Punch it down and let rise until double again. (5) Divide the dough into three loaves and put in greased pans. (I usually make round loaves and bake them on cookie sheets.) Cover with the towel and let rise until double again. (6) Bake for about 45 minutes at 350 deg. F. Because of the high sugar content, this bread can burn rather easily; watch it closely so it doesn't get too dark. NNOOTTEESS Rye flour can be a little hard to find these days. You may have to visit a store that specializes in natural foods. Avoid the kind that is very coarsely ground with big chunks of bran in it, though; this 2 Aug 2005 54 BREAD-RYE(B) Alt.Gourmand Cookbook (21 May 86) BREAD-RYE(B) doesn't seem to have any gluten at all in it, and since the proportion of rye flour is so high in this recipe, the texture of the bread will come out all wrong. You need something that looks more like ordinary flour. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 30 minutes preparation, several hours ris- ing, 1 hour baking and cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Sandra Loosemore Evans & Sutherland Computer Corporation, Salt Lake City {decwrl, utah-gr!uplherc}!esunix!loosemor 2 Aug 2005 55 BREAD-STUFF-1(S) Alt.Gourmand Cookbook (19 Nov 86) BREAD-STUFF-1(S) MMAARRGGAARREETT RRUUDDKKIINN''SS BBRREEAADD SSTTUUFFFFIINNGG BREAD-STUFF-1 - A stuffing recipe from the founder of Pepperidge Farm Margaret Rudkin founded the Pepperidge Farm bakery as a health-food venture in 1937 because one of her children was allergic to white bread. Her family lived on a farm in Connecticut that had a lot of pretty sourgum trees that the locals called "pepperidge trees," hence the name. Rudkin's pediatrician asked to buy loaves of her whole-grain bread for other children with white-flour allergies, and so the busi- ness was started. If you look in cookbooks published in that era, they mostly say that it is impossible to make bread from whole grains because the flour was too coarse and the bread would not hold together. In its time, this was a very risky venture. In 1963, Margaret Rudkin published a cookbook with all of her family recipes. It's called _T_h_e _M_a_r_g_a_r_e_t _R_u_d_k_i_n _P_e_p_p_e_r_i_d_g_e _F_a_r_m _C_o_o_k_b_o_o_k, (Atheneum Press). It is a rare book, and has been out of print for 20 years. In 1965 Grosset and Dunlap republished it with much wider dis- tribution, but that book is also out of print. In general I have found that the recipes in this book are nearly iden- tical to the products sold by the Pepperidge Farm bakery, and it's a lot of fun to make your own. Here is her recipe for Thanksgiving turkey stuffing. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88)) 1 lb _b_r_e_a_d 1 _w_h_i_t_e _o_n_i_o_n_, chopped fine 1 tsp _s_a_l_t _f_r_e_s_h_-_g_r_o_u_n_d _p_e_p_p_e_r 1/2 tsp _s_a_g_e 1/2 tsp _t_h_y_m_e 1/4 lb _b_u_t_t_e_r_, melted PPRROOCCEEDDUURREE (1) On the weekend before Thanksgiving, set aside some homemeade bread, to dry out. Leave it unwrapped so that it will dry thoroughly. (2) Thanksgiving morning, cut the bread into thick slices and remove the crust from each slice. Dip each slice into cold water, and wring out carefully. After squeezing each slice dry, crumble it into a large bowl by rubbing between your hands. (3) Add salt, pepper, sage, thyme, and chopped onion to the bowl, and stir gently. Pour on the melted butter, and toss like a salad. NNOOTTEESS Rudkin's notes say "taste and sniff as you go, because you might like more sage or thyme." RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 4 days drying bread, 10 minutes preparation. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Brian Reid DEC Western Research Laboratory, Palo Alto, California, USA 2 Aug 2005 56 BREAD-STUFF-1(S) Alt.Gourmand Cookbook (19 Nov 86) BREAD-STUFF-1(S) reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid 2 Aug 2005 57 BREAD-WHITE-1(B) Alt.Gourmand Cookbook (27 Sep 87) BREAD-WHITE-1(B) PPLLAAIINN OOLLDD BBRREEAADD BREAD-WHITE-1 - Ordinary white bread This recipe is derived from the basic bread in the _A_m_e_r_i_c_a_n _H_e_a_r_t _A_s_s_o_- _c_i_a_t_i_o_n _C_o_o_k_b_o_o_k. IINNGGRREEDDIIEENNTTSS ((22 llooaavveess)) 1/2 oz _q_u_i_c_k _r_i_s_i_n_g _d_r_y _y_e_a_s_t (2 envelopes) 1/4 cup _l_u_k_e_w_a_r_m _w_a_t_e_r 7 Tbsp _d_r_y _m_i_l_k 2 1/2 Tbsp _s_u_g_a_r 1 tsp _s_a_l_t 1 3/4 cup _w_a_t_e_r 2 Tbsp _v_e_g_e_t_a_b_l_e _o_i_l 6 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r PPRROOCCEEDDUURREE (1) In a small bowl, dissolve the yeast in 1/4 cup lukewarm water. (2) In a large mixing bowl, mix the powdered milk, sugar, salt and 1 3/4 cups water together. Stir with a whisk until smooth, then add yeast mixture. (3) Sift in 3 cups of flour and mix until smooth. (4) Add the oil; mix. (5) Gradually sift in the remaining flour. When it becomes stiff enough to handle remove from the bowl and knead it as you add the flour. Knead it for 5-7 minutes after the last flour is added. (6) Place the dough in a oiled bowl and turn it over to coat uni- formly. Then place it in a warm place to rise until it has doubled in size (about 45 minutes). (7) Remove from bowl and knead a little. Divide into two equal parts, shape into loaves, and place in loaf pans. Let rise again until doubled in size. (8) Preheat oven to 375 deg. F. (9) Bake 45 minutes. (10) Remove loaves from pans and cool on a wire rack. NNOOTTEESS This is good everyday bread. Be careful: it's easy to eat too much and get fat. You may want to have someone who has made bread before help the first time as the amount of flour may have to be adjusted depending on the slight differences in your mesurement of the liquids and the humidity of the day. Once you have done it it is easy to do by the feel of the dough. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 20 minutes preparation, 2 hours rising, 1 hour cooking and cooling. _P_r_e_c_i_s_i_o_n_: measure carefully. 2 Aug 2005 58 BREAD-WHITE-1(B) Alt.Gourmand Cookbook (27 Sep 87) BREAD-WHITE-1(B) CCOONNTTRRIIBBUUTTOORR Pat Caudill Tektronix, Inc., Portland, Oregon, USA patc@tekcrl.TEK.COM 2 Aug 2005 59 BREAKFAST-CAS(M) Alt.Gourmand Cookbook (8 Mar 86) BREAKFAST-CAS(M) BBRREEAAKKFFAASSTT CCAASSSSEERROOLLEE BREAKFAST-CAS - A baked egg, sausage, and bread casserole I got this recipe from a recipe chain letter when I was in graduate school. "Send 5 recipes to the person whose name is at the top of the list, and then add your name to the bottom of the list and send it to 5 friends." I ended up getting about 30 recipes that way; this is the only one that I still make. It's wonderful. The person who mailed it to me is named Ruth Ann Swart. I've changed it slightly because I don't like to leave raw egg mixtures in the refrigerator overnight, as the original recipe called for. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66--88)) 8 _l_a_r_g_e _e_g_g_s 2 1/2 cups _m_i_l_k 3 cups _b_r_e_a_d _c_u_b_e_s 1 tsp _d_r_y _m_u_s_t_a_r_d 2 lb _b_u_l_k _s_a_u_s_a_g_e (see note) 1 lb _g_r_a_t_e_d _c_h_e_d_d_a_r (or more to taste) 1/2 lb _f_r_e_s_h _m_u_s_h_r_o_o_m_s PPRROOCCEEDDUURREE (1) Brown the sausage in a frypan; drain off excess fat. Set aside. (2) In a large bowl, beat the eggs. Add milk, mustard, and bread cubes. If you like salty dishes, add a teaspoon of salt. Wait a few minutes for the bread cubes to absorb the milk and eggs. Stir in 80% of the grated cheese. (3) Add the cooked and drained sausage. Mix well. Pour into a casserole dish of the size that you would use to make lasagna (about 9x13 inches). (4) Slice the mushrooms, and arrange the slices on top of the casserole. Sprinkle the remaining 20% of the cheese over the top of the mushrooms. (5) Bake for 45 minutes at 350 deg. F. Let cool 10 minutes before serving. NNOOTTEESS You can cut up your own bread for the bread cubes, or else buy a pack- age of commercial poultry stuffing. Try to get unflavored bread cubes if you buy them. For the sausage, try Spanish chorizo, English Cumberland sausage, or American pork whole-hog sausage. I usually use a mixture of beef chorizo and Jimmy Dean pork sausage. Any spicy pork- or beef-based sausage will work. For the cheese, the best bet is Canadian sharp white cheddar. You can substitute any cheddar, or Leicester, or Cantal, or for that matter anything you want. I've never tried it with Swiss cheeses. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation, 1 hour cooking and cooling. _P_r_e_c_i_s_i_o_n_: no need to measure. 2 Aug 2005 60 BREAKFAST-CAS(M) Alt.Gourmand Cookbook (8 Mar 86) BREAKFAST-CAS(M) CCOONNTTRRIIBBUUTTOORR Loretta Guarino Reid guarino@decwrl.ARPA decwrl!guarino DEC Western Software Laboratory, Palo Alto CA 2 Aug 2005 61 BRIAMI(MV) Alt.Gourmand Cookbook (22 Nov 87) BRIAMI(MV) BBRRIIAAMMII BRIAMI - Greek vegetable casserole This is a very colourful vegetable dish from Greece. I got the recipe out of a Greek cookbook. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 1 _e_g_g_p_l_a_n_t 2 lbs _z_u_c_c_h_i_n_i 4 _m_e_d_i_u_m _p_o_t_a_t_o_e_s 2 _g_r_e_e_n _p_e_p_p_e_r_s 1 _r_e_d _p_e_p_p_e_r 2 _m_e_d_i_u_m _o_n_i_o_n_s 1 cup _o_l_i_v_e _o_i_l 4 _m_e_d_i_u_m _t_o_m_a_t_o_e_s 2 _c_l_o_v_e_s _g_a_r_l_i_c 1 tsp _s_u_g_a_r _s_a_l_t _a_n_d _p_e_p_p_e_r to taste PPRROOCCEEDDUURREE (1) Prepare the vegetables: Cut the eggplant, zucchini and pota- toes in bite sized chunks (do not peel the zucchini or the eggplant). Remove the stems and seeds from the peppers and slice them into strips. Peel and slice the onions. Dice the tomatoes. (2) Saute' the vegetables except the tomatoes in the olive oil in small batches. Saute' each batch for 2 or 3 minutes, then remove from the pan, trying to drain some of the oil so that enough oil is left for the next batch. When you're done, most (if not all) of the oil should be gone from the pan. (3) Place the sautee'ed vegetables in a baking dish and toss them briefly so that you won't get only one kind of vegetable in one place. (4) Add the tomatoes into the pan and saute' for a couple of min- utes. Crush the garlic and add to the tomatoes. Add the sugar, salt and pepper to taste and simmer for another minute. (5) Pour the tomato sauce on top of the vegetables and bake at 350 deg. F or until the vegetables are tender. (6) Serve with plenty of fresh bread and, if you like, some feta cheese on the side. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30-45 minutes preparation, 1 hour baking. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Kriton Kyrimis Princeton University, Computer Science Dept., Princeton, New Jersey, USA kyrimis@princeton.edu allegra!princeton!kyrimis 2 Aug 2005 62 BROC-BISQUE(SP) Alt.Gourmand Cookbook (9 Apr 86) BROC-BISQUE(SP) BBRROOCCCCOOLLII BBIISSQQUUEE BROC-BISQUE - A broccoli soup - hot or cold This recipe is from my mom. It's been a hit every time she or I have served it. It is rather spicy - not for the timid or faint-of-heart. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88)) 1 1/4 lbs _f_r_e_s_h _b_r_o_c_c_o_l_i_, trimmed and cut up. Using slightly more is fine. 4 cups _c_h_i_c_k_e_n _b_r_o_t_h (2 cans of canned broth, or use fresh stock) 1 _m_e_d_i_u_m _o_n_i_o_n 2 Tbsp _b_u_t_t_e_r 1 tsp _s_a_l_t 1-2 tsp _c_u_r_r_y _p_o_w_d_e_r 1 dash _p_e_p_p_e_r 2 Tbsp _l_i_m_e _j_u_i_c_e 8 _l_e_m_o_n _s_l_i_c_e_s_, (optional) 1/2 cup _s_o_u_r _c_r_e_a_m 1 Tbsp _s_n_i_p_p_e_d _c_h_i_v_e_s_, (optional) PPRROOCCEEDDUURREE (1) Place the cut broccoli in a large saucepan along with the broth, onion, butter, salt, curry powder, and pepper. (2) Bring to a boil. Reduce heat and simmer, covered, for 8 to 12 minutes or until broccoli is just tender. (3) Place 1 1/2 to 2 cups of the mixture at a time into a blender container. Cover and blend until smooth. Pour into bowl or another large pan. Repeat with remaining mixture. _B_e _c_a_r_e_- _f_u_l_. _T_h_e _h_o_t _l_i_q_u_i_d _m_a_y _s_c_a_l_d _y_o_u_. (4) Stir in the lime juice. (5) Now you can either cover and refrigerate at least 4 hours to serve cold (great in warm weather), or you can go right ahead and serve it hot (great in cold weather). Once ladled out, you can garnish with a thin slice of lemon, a small dollop or sour cream, and a sprinkling of chives. NNOOTTEESS You can refrigerate unused portions for serving later, but it doesn't keep well for long. I like to blend it pretty well, so that the tex- ture is quite smooth. Some people like it a little chunkier. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 45 minutes. _P_r_e_c_i_s_i_o_n_: approximate measure- ment OK. CCOONNTTRRIIBBUUTTOORR Andy Shore Adobe Systems Incorporated, Palo Alto, California shore@adobe.UUCP {decwrl, glacier, sun}!adobe!shore 2 Aug 2005 63 BROCCOLI-SOUP(SPV) Alt.Gourmand Cookbook (15 Apr 86) BROCCOLI-SOUP(SPV) CCRREEAAMM OOFF BBRROOCCCCOOLLII SSOOUUPP BROCCOLI-SOUP - Addictive broccoli soup This rich soup is a real flavor treat for everyone, even for people who don't normally eat broccoli. It can be served as the only course in a light meal. The soup is at its best when served with hot, hard French finger rolls and freshly squeezed cool orange juice. It is my own original recipe. You will not have tried it anywhere else except at my house. Enjoy. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44--66)) 2 _b_u_n_c_h_e_s_, _f_r_e_s_h _b_r_o_c_c_o_l_i (each about 3 in bottom diameter, banded) 1/2 lb _b_u_t_t_e_r 2-6 _c_l_o_v_e_s _o_f _f_r_e_s_h _g_a_r_l_i_c_, chopped fine. (Use less or more to taste.) 1 Tbsp _c_h_e_r_v_i_l (fresh or dried, finely chopped) 1 tsp _s_a_l_t 1 tsp _w_h_i_t_e _p_e_p_p_e_r 3 cups _m_i_l_k (use full-cream milk (homogenized)) 1 _m_e_d_i_u_m _e_g_g _y_o_l_k_, beaten 1/4 cup _f_l_o_u_r (no lumps) 1/8 tsp _c_a_r_d_a_m_o_m 1/8 tsp _m_a_c_e 1 cup _h_e_a_v_y _c_r_e_a_m ("whipping" cream preferred) 1/3 cup _G_r_u_y_e_r_e _c_h_e_e_s_e (fresh, grated fine) 1/3 cup _p_a_r_m_e_s_a_n _c_h_e_e_s_e (fresh, grated to powder) PPRROOCCEEDDUURREE (1) Cut broccoli into bite-size pieces. Discard the hard stem pieces, but keep tender leaves and stem parts. (2) Steam the cut broccoli for about 5-8 minutes, until just bright green in color. Do not overcook. (3) In a 10-inch enameled (non-metal) skillet, heat 6 oz of but- ter until melted. Add chopped garlic and wait until butter is hot enough to cook in. Add steamed broccoli, then chervil to the skillet. Lightly salt the broccoli. (4) Cover, and cook over medium low heat, stirring occasionally with a wooden spoon, for another 5-10 minutes or until the broccoli turns a darker green color and becomes very soft. (5) Mash the broccoli right in the skillet until no large pieces remain. Use a potato masher or a strong wooden spoon. Mash until there are no pieces remaining that are too big to fit in a soup spoon. (6) While broccoli is cooking, add beaten egg yolk to 2 cups of milk. (7) Put 3 Tbsp butter into a 2-3 quart saucepan. Use enamel or glass for best soup flavor. Metal pans will make this soup bitter. Melt butter and add flour. When the flour bubbles and starts to cook, add the egg/milk mixture into the saucepan. Add the cardamom, mace, and white pepper. Stir contents of saucepan constantly with wooden spoon until thick. Lower the cooking heat. 2 Aug 2005 64 BROCCOLI-SOUP(SPV) Alt.Gourmand Cookbook (15 Apr 86) BROCCOLI-SOUP(SPV) (8) Empty the mashed broccoli mixture into the saucepan. Stir until well-mixed. Slowly stir in the remaining milk and the cream. As soon as the soup becomes hot enough to cook again, add the grated cheeses. (9) Turn the heat down lower and simmer for about 5 more minutes, stirring to allow the cheeses to melt and mix while the table is being set. Serve immediately and retire quickly so as not to be trampled by those who smelled it cooking. NNOOTTEESS This recipe may be doubled, halved or whatever without penalty. Vary the amount of milk added the second time to change the soup thickness to your own tastes. You also may use any _f_r_e_s_h green vegetable as a substitute for the broccoli. Asparagus tips, artichoke hearts, and corn are especially nice. Cook them in the same way as you did the broc- coli. Use any leftover butter on the hard French finger rolls. Warn- ing: This soup is a mild aphrodisiac when served as suggested and by candlelight. Use Bailey's Irish Cream as a chaser. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 30 minutes. CCOONNTTRRIIBBUUTTOORR George Robertson Fort Worth, Texas (ihnp4!sys1!sysvis!ger) 2 Aug 2005 65 BROWNIES-1(D) Alt.Gourmand Cookbook (6 Feb 87) BROWNIES-1(D) DDOOUUBBLLEE--FFRROOSSTTEEDD BBRROOWWNNIIEESS BROWNIES-1 - Very rich brownies with double frosting This recipe is for people who like intense chocolate flavor. The result is a brownie with a fondant frosting, covered with unsweetened choco- late. They are vey rich, with an intersting combination of textures. This recipe is not for beginners. IINNGGRREEDDIIEENNTTSS ((11 ddoozzeenn)) BBAATTTTEERR 2 oz _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e (2 squares) 1/4 lb _b_u_t_t_e_r 2 _e_g_g_s (large) 1 cup _s_u_g_a_r 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 1/2 cup _f_l_o_u_r 1/4 tsp _s_a_l_t 1/2 cup _c_h_o_p_p_e_d _n_u_t_s (walnuts are traditional) FFIIRRSSTT FFRROOSSTTIINNGG 1 1/2 cups _s_u_g_a_r 1/3 cup _b_u_t_t_e_r 1/2 cup _h_a_l_f_-_a_n_d_-_h_a_l_f (also called light cream) 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t SSEECCOONNDD FFRROOSSTTIINNGG 3 oz _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e (3 squares) PPRROOCCEEDDUURREE (1) Pre-heat oven to 350 deg. F. (2) Melt 2 oz of chocolate and the butter in a heavy saucepan, then let it cool. Be careful not to let the chocolate burn. (3) Beat the eggs in a large bowl until they are blended. Add 1 cup of sugar and mix well. (4) Stir in chocolate-and-butter mixture. Mix until the chocolate is fully incorporated, with no streakyness. Add the vanilla, flour, salt, and nuts. Stir just until the flour is incorpo- rated; overstirring will make a tough brownie. (5) Spread the mixture in a greased 11x7 inch pan that is 1 1/2 inch deep. Bake in pre-heated oven for 20 to 25 minutes. (6) Cool in the pan on a rack. While it is cooling, follow these instructions to make the first frosting: (7) Mix 1 1/2 cups sugar, 1/3 cup butter, and 1/2 cup of half- and-half in a heavy, medium-size saucepan. (8) Bring to a boil, then cook over moderate heat _w_i_t_h_o_u_t _s_t_i_r_- _r_i_n_g until a small amount of the mixture forms a soft ball when dropped in ice water, or it reaches 236 deg. F on a candy thermometer. (9) Remove from heat immediately and cool in a pan of ice-water until the candy is lukewarm. DANGER: melted sugar cools very slowly. You can burn yourself badly by testing it with your finger. 2 Aug 2005 66 BROWNIES-1(D) Alt.Gourmand Cookbook (6 Feb 87) BROWNIES-1(D) (10) Add 1 tsp vanilla extract to the candy. Beat it until it is creamy and of a spreading consistency. This is most easily done with an electric mixer, although you can use a heavy wire whip. (11) Spread the frosting over the brownies. (12) Melt the remaining 3 oz chocolate, and spread over the frost- ing just put on the brownies. Cover as evenly as possible. (13) Cool for several hours in a refrigerator, then bring to room temperature and cut into pieces to serve. NNOOTTEESS Be very careful when melting chocolate. It burns easily. A double boiler is probably the best way thing to use. It is critical to cook the first frosting to just the right point. If cooked too little, it will be too thin to beat to a creamy consistency. If cooked too much, it will be too brittle. So keep a close eye on it; sugar tends to cook slowly to the soft-ball stage, then it cooks quickly. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: difficult. _T_i_m_e_: a few hours preparation, several hours chilling and then warming _P_r_e_c_i_s_i_o_n_: measure ingredients carefully. CCOONNTTRRIIBBUUTTOORR Jeff Lichtman Relational Technology, Inc., Alameda, California, USA {amdahl,sun}!rtech!jeff {ucbvax,decvax}!mtxinu!rtech!jeff 2 Aug 2005 67 BROWNIES-2(D) Alt.Gourmand Cookbook (8 Aug 87) BROWNIES-2(D) BBRROOWWNNIIEESS IIII BROWNIES-2 - Serious chocolate brownies This is an adaptation of the "Scrumptious Brownies" recipe found on a box of Baker's unsweetened chocolate. I've reduced the amounts of sugar and flour from the original, which I find makes for a very fudgey brownie. IINNGGRREEDDIIEENNTTSS ((3322 bbrroowwnniieess)) 8 oz _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e (8 squares) 1/2 lb _b_u_t_t_e_r 5 _e_g_g_s 2 1/2 cups _s_u_g_a_r 1 Tbsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 1 1/2 cups _f_l_o_u_r 2 cups _c_o_a_r_s_e_l_y _c_h_o_p_p_e_d _w_a_l_n_u_t_s (optional) PPRROOCCEEDDUURREE (1) Grease a 13x9 inch pan and pre-heat oven to 375 deg. F. (2) Melt the chocolate and the butter in the top of a double boiler over simmering water. Whisk until smooth. Set aside to cool while beating eggs. (3) Beat the eggs, sugar and vanilla at high speed for a full 10 minutes. (4) Blend in the chocolate-and-butter mixture at low speed. (5) Add flour, beating just to blend. Stir in walnuts, if desired. (6) Bake 30 to 35 minutes. Do not overbake. The brownies are done when a toothpick inserted into the center comes out slightly dirty. (7) Cool in pan, then cut into squares. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 30 minutes preparation, 1 hour cooking and cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Ed Gould mt Xinu, Berkeley, California, USA {ucbvax,decvax,uunet}!mtxinu!ed 2 Aug 2005 68 BUFFET-BISCUIT(B) Alt.Gourmand Cookbook (27 Sep 87) BUFFET-BISCUIT(B) BBOOBBSS BBUUFFFFEETT BBIISSCCUUIITTSS BUFFET-BISCUIT - Some not-so-plain biscuits This recipe is from Bob Clover of Sausalito, California and was first published in _S_u_n_s_e_t magazine. IINNGGRREEDDIIEENNTTSS ((2244--3300 bbiissccuuiittss)) 40 oz _b_i_s_c_u_i_t _m_i_x (e.g. 1 box of Bisquick) 3/4 cup _p_a_r_m_e_s_a_n _c_h_e_e_s_e_, grated 3/4 cup _g_r_e_e_n _o_n_i_o_n_s_, chopped 2 _e_g_g_s_, slightly beaten 2 cups _m_i_l_k PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. In a big bowl mix the biscuit mix, onions, eggs, milk and 1/2 cup of the cheese. (2) Put the dough into a 9x13 inch baking pan and smooth it down. You will have to flour your hand or spatula to do this. Sprinkle the rest of the cheese over the top and then use the spatula or knife to score the dough into square biscuits. Cut all the way to the pan. (3) Bake in a preheated oven at 350 deg. F for 40 to 45 minutes. When they are done a wooden toothpick stuck into the dough will come out clean. (4) When you take them out of the oven, flip the pan upside down over a rack to get the biscuits out, then flip the rack over to get everything back right side up again. NNOOTTEESS This is good if you are having a lot of company or want a lot of left- overs. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation, 45 minutes cooking _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Pat Caudill Tektronix, Inc., Portland, Oregon, USA patc@tekcrl.tek.com tektronix!tekcrl.tek.com!patc 2 Aug 2005 69 BUTTER-COOKIES(D) Alt.Gourmand Cookbook (31 Dec 86) BUTTER-COOKIES(D) BBUUTTTTEERR CCOOOOKKIIEESS BUTTER-COOKIES - Simple butter cookies After reading the ingredients on a can of imported Danish butter cook- ies, I thought: "Hey! I can do this myself!", so I developed the fol- lowing recipe. It doesn't resemble the original too much, but consider- ing that the cookies don't stay around for more than two days, and that even my mother liked them, they _m_u_s_t be good! IINNGGRREEDDIIEENNTTSS ((MMaakkeess 22--33 ddoozzeenn ccooookkiieess)))) 1/2 cup _u_n_s_a_l_t_e_d _b_u_t_t_e_r_, at room temperature 1/2 cup _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 1 1/2 cup _w_h_i_t_e _f_l_o_u_r 1 _l_a_r_g_e _e_g_g 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 1 1/2 tsp _b_a_k_i_n_g _p_o_w_d_e_r PPRROOCCEEDDUURREE (1) Beat the butter with the sugar. (2) Add the egg and vanilla and beat until you get a uniform mix- ture. (3) Mix the flour and baking powder and gradually blend them into the mixture. When you're done, you should have a rather sticky dough. (4) Shape the dough into balls, about 1 inch in diameter. Roll them in sugar and place them on an ungreased cookie sheet, leaving about an inch of space between cookies, so that they don't stick together when they expand. (5) Bake in preheated oven at 350 deg. F for 20 minutes. (6) Remove from oven, let them cool for a while, and start eating right away. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Easy. _T_i_m_e_: 20 minutes preparation, 20 minutes baking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Kriton Kyrimis Princeton University, Computer Science Dept., Princeton, New Jersey, USA princeton!kyrimis "I reversed the polarity of the neutron flow..." 2 Aug 2005 70 BUTTERNUT-SQSH(MV) Alt.Gourmand Cookbook (19 Oct 87) BUTTERNUT-SQSH(MV) BBUUTTTTEERRNNUUTT SSQQUUAASSHH CCAASSSSEERROOLLEE BUTTERNUT-SQSH - Butternut squash and carrot casserole A delicious Thanksgiving or Christmas casserole. My mother makes this at the holidays. I don't know where she originally got the recipe. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 1100)) 2 1/2-5 lbs _b_u_t_t_e_r_n_u_t _s_q_u_a_s_h 1-2 _c_a_r_r_o_t_s (depending on quantity of squash) 1 cup _r_o_l_l_e_d _o_a_t_s (uncooked oatmeal) 12 oz _g_r_e_e_n _p_e_a_s 1 Tbsp _b_u_t_t_e_r 2 _e_g_g_s_, beaten frothy pinch _s_a_l_t 3-5 Tbsp _c_i_n_n_a_m_o_n _s_u_g_a_r 1/2 tsp _v_a_n_i_l_l_a PPRROOCCEEDDUURREE (1) Boil squash and carrot together until the carrot is tender. Allow both to cool. Slide skin off carrot. Being careful with squash, remove its seeds and peel. Blend carrots and squash together. Don't overblend: preserve some texture. (2) Add cinnamon sugar and salt to taste. (3) Add frothy eggs to carrot/squash mixture. Grease an 8-inch loaf pan. Coat the grease with oatmeal. Mix 1/2 cup oatmeal into casserole. Gently fold in green peas, then put mixture in casserole pan. Sprinkle remaining oatmeal on top and dot with butter. (4) Bake at 350 deg. F 30 to 40 minutes until brown on top. Once cooked, it can be served immediately or frozen for later con- sumption. NNOOTTEESS Cinnamon sugar is a mixture of sugar and powdered cinnamon. Commercial cinnamon sugar mixtures are mostly sugar. My mom prepares her own mix- ture with the emphasis decidedly on the cinnamon. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 40 minutes preparation, 40 minutes cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Jan Russak AT&T Information Systems, Lincroft, New Jersey, USA {ihnp4,cbosgd}!pegasus!russak 2 Aug 2005 71 BUTTERNUTS(D) Alt.Gourmand Cookbook (21 May 86) BUTTERNUTS(D) BBUUTTTTEERRNNUUTT BBIISSCCUUIITTSS BUTTERNUTS - Biscuits (cookies) with butter and coconut This recipe is from our local school's collection of "mother's favourite recipes". It's terrific. IINNGGRREEDDIIEENNTTSS ((66 ddoozzeenn)) 2 Tbsp _b_u_t_t_e_r_, 1 cup _s_u_g_a_r 1 _e_g_g 1/2 tsp _c_r_e_a_m _o_f _t_a_r_t_a_r 1 tsp _b_a_k_i_n_g _s_o_d_a pinch _s_a_l_t 1 1/2 cups _p_l_a_i_n _w_h_i_t_e _f_l_o_u_r 1/2 tsp _v_a_n_i_l_l_a _e_s_s_e_n_c_e 1 cup _d_e_s_s_i_c_a_t_e_d _c_o_c_o_n_u_t 2 Tbsp _g_o_l_d_e_n _s_y_r_u_p 1 Tbsp _m_i_l_k PPRROOCCEEDDUURREE (1) Mix all ingredients together well. Preheat oven to 250 deg. F. (2) Roll dough into small balls. (3) Bake for 15 minutes, or until brown. NNOOTTEESS Golden syrup is not available in North America; it is a caramelized sugar syrup. North Americans can substitute dark corn syrup or a mix- ture of molasses and water. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: measure the ingredi- ents. CCOONNTTRRIIBBUUTTOORR Michael Gigante Royal Melbourne Institute of Technology, Melbourne Vic., Australia seismo!munnari!cidam.oz!mg mg%cidam.oz@australia.csnet 2 Aug 2005 72 BUTTERSCOTCH(D) Alt.Gourmand Cookbook (5 Aug 86) BUTTERSCOTCH(D) BBUUTTTTEERRSSCCOOTTCCHH MMEERRIINNGGUUEE BUTTERSCOTCH - Butterscotch pudding with a meringue top A delicious dessert for the sugar addict. It goes well with apricot chicken. This is one of the family favourites that mum makes. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 1 cup _b_r_o_w_n _s_u_g_a_r 2 _e_g_g_s (separated) 2 cups _m_i_l_k 2 Tbsp _p_l_a_i_n _f_l_o_u_r 2 Tbsp _b_u_t_t_e_r 1/4 cup _w_h_i_t_e _s_u_g_a_r PPRROOCCEEDDUURREE (1) Mix flour and brown sugar, adding beaten egg yolks and milk gradually. (2) Put on to boil and thicken, stir constantly. (3) Take off heat. (4) Add butter and mix well. (5) Pour into buttered pie dish. (6) Beat egg whites with white sugar until meringue consistency and pile on top. (7) Bake in a pre-heated oven at 340 deg. F until meringue is nicely brown. NNOOTTEESS It is very important not to let the oven get too hot! RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Moderate. _T_i_m_e_: 15 minutes preparation, about 40 minutes cooking. _P_r_e_c_i_s_i_o_n_: Measure the ingredients. CCOONNTTRRIIBBUUTTOORR Greg Sharp Dept. Computer Science, Vrije Universiteit, Amsterdam, Netherlands gregor@vu44.uucp 2 Aug 2005 73 CABBAGE+APPLES(V) Alt.Gourmand Cookbook (3 Feb 85) CABBAGE+APPLES(V) RREEDD CCAABBBBAAGGEE WWIITTHH AAPPPPLLEESS CABBAGE+APPLES - A fruity cabbage saute' I just tried this recipe from a column in the local paper. It's good winter food--very satisfying on a cold nasty day. My only caveat is to use a *large* skillet, or halve the recipe. I cooked a full batch and had cabbage overflowing onto the stove. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 88)) 3 lbs _r_e_d _c_a_b_b_a_g_e 4-6 Tbsp _b_a_c_o_n _f_a_t _o_r _b_u_t_t_e_r 1 _o_n_i_o_n_, finely chopped 1 cup _d_r_y _r_e_d _w_i_n_e 2 _t_a_r_t _a_p_p_l_e_s cored & diced (not peeled) 2 Tbsp _b_r_o_w_n _s_u_g_a_r 1 Tbsp _w_i_n_e _v_i_n_e_g_a_r 1/2 tsp _c_a_r_a_w_a_y _s_e_e_d_s PPRROOCCEEDDUURREE (1) Discard the outer leaves of a firm, 3-lb red cabbage and cut it in half. Shred finely and soak in salted water for 15 min- utes. Drain well. (2) Heat the bacon fat or butter in a large heavy skillet and add 1 finely chopped onion. Cook onion until transparent, about 5 minutes, then add cabbage. Toss well with two wooden spoons, as you would a salad. When cabbage starts to wilt, add salt and freshly ground black pepper to taste, and red wine. (3) Simmer for 5 minutes and then add 2 tart apples, cored and diced, but not peeled. Sprinkle with brown sugar, and add wine vinegar and caraway seeds. (4) Cover, with lid slightly askew, and simmer over low heat for about 45 minutes. Serves 8, and is good hot or cold. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes preparation, 45 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Enjoy! Nancy Mintz (Transcribed by Suzanne Barnett-Scott) 2 Aug 2005 74 CABBAGE-CASS(M) Alt.Gourmand Cookbook (11 Feb 85) CABBAGE-CASS(M) CCAABBBBAAGGEE KKOOBBEENNHHAAVVEENN CCAASSSSEERROOLLEE CABBAGE-CASS - Danish cabbage and beef casserole IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--55)) 1 lb _g_r_o_u_n_d _b_e_e_f 1 _m_e_d_i_u_m _o_n_i_o_n 1 _c_l_o_v_e _g_a_r_l_i_c_, minced 1 tsp _s_a_l_t 15 oz _t_o_m_a_t_o _s_a_u_c_e 1/8 tsp _c_i_n_n_a_m_o_n 1/8 tsp _g_r_o_u_n_d _c_l_o_v_e_s 1/4 tsp _t_h_y_m_e 1/4 tsp _b_a_s_i_l 4 cups _c_a_b_b_a_g_e_, shredded PPRROOCCEEDDUURREE (1) Brown the ground beef in a large skillet with the onions and garlic, drain off the fat. (2) Add the remaining ingredients except cabbage to the meat mix- ture, and simmer for 10 minutes. (3) Put half of the cabbage into a 2-quart casserole dish, top with half of the meat mixture, top with the remaining cab- bage, and finally top the cabbage with the remaining meat mixture. (The casserole dish will be rather full, but that's OK, it will cook down). (4) Cover the casserole and bake in a preheated oven (350oF) for 45 minutes. NNOOTTEESS I believe that the original of this recipe was lifted from a magazine 5 or so years ago, and sent to me by my mom. I've embellished it somewhat (it was a little plain before...) RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation, 45 minutes cooking. _P_r_e_c_i_s_i_o_n_: measure the spices. CCOONNTTRRIIBBUUTTOORR David Darrow (Transcribed by Suzanne Barnett-Scott) 2 Aug 2005 75 CABBAGE-SALAD(SL) Alt.Gourmand Cookbook (8 May 86) CABBAGE-SALAD(SL) FFRREENNCCHH CCAABBBBAAGGEE SSAALLAADD CABBAGE-SALAD - Wilted cabbage salad with bacon This is a wonderful thing to do with cabbage. With no garlic, and using cider vinegar, it becomes German cabbage salad. Adding sour cream to that makes Danish cabbage salad. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 88)) 1 _c_a_b_b_a_g_e_, shredded. 1/4 lb _b_a_c_o_n 2 cups _o_n_i_o_n_, chopped 1 clove _g_a_r_l_i_c_, chopped 1/2 cup _w_h_i_t_e_-_w_i_n_e _t_a_r_r_a_g_o_n _v_i_n_e_g_a_r PPRROOCCEEDDUURREE (1) Cut the bacon into tiny bits, fry it in a big deep frying pan, and fish out all the bits after they are crisp. (2) Cut up the onion and garlic and fry them in the bacon fat. When they are brown, pour in the vinegar. (3) Bring it just up to a simmer, add all the cabbage and bacon, toss it as you would a salad, and serve it. The cabbage doesn't cook, but it wilts a little under the hot vinegar. NNOOTTEESS Cut the vinegar with a little water if you don't like very sour things, RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Mary-Claire van Leunen DEC Systems Research Center, Palo Alto, CA 2 Aug 2005 76 CABBAGE-SPUDS(MV) Alt.Gourmand Cookbook (31 Jan 85) CABBAGE-SPUDS(MV) CCAABBBBAAGGEE AANNDD PPOOTTAATTOOEESS CABBAGE-SPUDS - Cabbage and Potatoes With a nod toward Nancy Mintz who reminded me how good cabbage can be, especially in the winter time when other fresh veggies are scarce. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88)) 3 lb _c_a_b_b_a_g_e 4-6 Tbsp _b_a_c_o_n _f_a_t _o_r _b_u_t_t_e_r 2 _o_n_i_o_n_s (chopped) a splash _w_a_t_e_r _o_r _b_e_e_r (whatever you're drinking) 1 Tbsp _w_i_n_e _v_i_n_e_g_a_r 2-4 _w_h_i_t_e _p_o_t_a_t_o_e_s (washed and diced--I like the skins left on) PPRROOCCEEDDUURREE (1) Cut the cabbage in half and soak in salted water for 15 min- utes. Agitate and drain well. Shred the cabbage. (2) Heat the bacon fat or butter in a large heavy skillet and add the diced potatoes. Cook over medium heat until lightly browned. (3) Add 2 chopped onions and cook until transparent, about 5 min- utes. (4) Add cabbage and toss well with two wooden spoons, a` la stir- fry. When the cabbage starts to wilt, add salt and freshly- ground black pepper to taste and a splash of that beer in your left hand and 1 Tbsp wine vinegar. (5) Cover, with lid slightly askew, and simmer over low heat until tender (about 30-45 minutes). NNOOTTEESS This recipe serves 8, and is good hot or cold. Like Nancy said, one cabbage goes a loooonnnngggg way, so I usually use a quarter to a half a head when cooking for 2 RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes preparation, 45 minutes simmering. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Richard Newman-Wolfe University of Rochester, Computer Science Dept. nemo@rochester.UUCP 2 Aug 2005 77 CAJUN-LAMB(M) Alt.Gourmand Cookbook (27 Dec 86) CAJUN-LAMB(M) CCAAJJUUNN LLAAMMBB WWIITTHH RRIICCEE CAJUN-LAMB - Spicy roast lamb with rice This is a spicy lamb dish that I picked up originally from a local newspaper. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 22--33)) 1 _b_o_n_e_l_e_s_s _l_a_m_b _s_i_r_l_o_i_n _r_o_a_s_t (approx. 2 lbs) 2 Tbsp _c_o_o_k_i_n_g _o_i_l 1 _s_m_a_l_l _o_n_i_o_n_, chopped 1 _r_e_d _b_e_l_l _p_e_p_p_e_r_, diced 1 _g_r_e_e_n _b_e_l_l _p_e_p_p_e_r_, diced 1 lb _s_l_i_c_e_d _t_o_m_a_t_o_e_s _i_n _p_u_r_e_'_e 1 1/2 cups _c_h_i_c_k_e_n _s_t_o_c_k 1/2 tsp _b_a_s_i_l 1/2 tsp _g_r_a_t_e_d _l_e_m_o_n _p_e_e_l 1/2 tsp _c_h_i_l_i _p_o_w_d_e_r 1 cup _r_i_c_e SSPPIICCEE MMIIXX 1 tsp _s_a_l_t 1/2 tsp _c_a_y_e_n_n_e _p_e_p_p_e_r 1/4 tsp _b_l_a_c_k _p_e_p_p_e_r 1/4 tsp _p_a_p_r_i_k_a 1/8 tsp _g_a_r_l_i_c _p_o_w_d_e_r PPRROOCCEEDDUURREE (1) Trim the lamb of any excess fat. Preheat oven to 350 deg. F. (2) Mix together the spice mix ingredients, and rub over the lamb. Let stand for 15 minutes. (3) Heat oil in a skillet. Sear the lamb until all sides are browned. Remove lamb to a roasting pan. (4) Roast lamb for 35 to 40 minutes. (5) While the lamb is cooking, add onions and peppers to the skillet used for searing the lamb. Saute' until soft. (6) Add tomatoes, chicken stock, basil, lemon, and chili powder. Bring to a boil, and add the rice. Reduce heat and simmer until liquid is absorbed. NNOOTTEESS Often when boning a leg of lamb you end up with a very ragged piece of meat. Just chop it up into boxy pieces and use more spice mix to cover all the surfaces. You will be slicing up the roast before serving any- how. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1 hour. _P_r_e_c_i_s_i_o_n_: measure the spices. CCOONNTTRRIIBBUUTTOORR Rob Horn Infinet, North Andover, Massachusetts, USA {decvax, seismo!harvard}!wanginst!infinet!rhorn 2 Aug 2005 78 CARBONARA(M) Alt.Gourmand Cookbook (10 Feb 86) CARBONARA(M) BBIIAAGGIIOO''SS SSPPAAGGHHEETTTTII CCAARRBBOONNAARRAA CARBONARA - Spaghetti carbonara, Neapolitan style My wife and I had the pleasure of staying at the Villa Virgiliana (owned by The Vergilian Society) in Cuma, Italy just outside of Naples in June, 1985. Biagio and Maria Sgariglia, the proprietors of the villa, served us excellent Italian farm meals for a week, each meal being more delicious than the last. This dish was the gastronomic highlight of our stay. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 33 ttoo 44 ppeeooppllee)) 1 pound _t_h_i_n _s_p_a_g_h_e_t_t_i_, _r_o_t_i_n_i _o_r _e_q_u_i_v_a_l_e_n_t _p_a_s_t_a 2 Tbsp _o_l_i_v_e _o_i_l 1/2 lb _p_a_n_c_e_t_t_a _o_r _b_a_c_o_n 1 _m_e_d_i_u_m _y_e_l_l_o_w _o_n_i_o_n (chopped) 1/2 cup _c_o_l_d _w_a_t_e_r 1/4 cup _d_r_y _I_t_a_l_i_a_n _w_h_i_t_e _w_i_n_e 4 _e_g_g_s 4 Tbsp _h_e_a_v_y _c_r_e_a_m 8 Tbsp _p_a_r_m_e_s_a_n _c_h_e_e_s_e (grated) PPRROOCCEEDDUURREE (1) Put large bowl in oven to warm at lowest possible setting. (2) Soak chopped onion in cold water for 15 minutes to reduce pungency. (3) Chop Pancetta or bacon into 1/4-inchx1-inch strips. (4) Beat eggs and cream together with a fork. Add 4 Tbsp parme- san cheese to the mixture. (5) Wash pasta. Put on water to cook pasta. Add pasta when boiling. In the meantime... (6) Dry onions and saute' with pancetta or bacon in olive oil until onions are barely translucent. (7) Add wine and reduce heat when initial boiling ceases. Meat should not be crisp. (8) When pasta is cooked, drain, but _d_o _n_o_t _w_a_s_h_. (9) Quickly remove bowl from oven, put pasta in it and toss with egg, cream and cheese mixture so that heat from pasta cooks eggs. (10) Add meat, onions and wine without draining fat and toss until thoroughly mixed. (11) Sprinkle remaining cheese to taste, toss and serve immedi- ately. NNOOTTEESS Pasta should be cooked _a_l _d_e_n_t_e so that it offers resistance to the teeth without crunching. Fresh pasta is desirable (dried pasta is a poor imitation of the real thing.) Pasta should be used immediately when done so as to stop its internal cooking. If both portions of the recipe cannot be completed at the same time, the meat and onion mixture should finish first. 2 Aug 2005 79 CARBONARA(M) Alt.Gourmand Cookbook (10 Feb 86) CARBONARA(M) I have made a very successful variation on this using hot country sausage. Make sure the sausage is fairly lean if you try it, however. All of the quantities are adjustable, and may depend on the kind of pasta or meat you use. Too much cream will cause the egg mixture to separate from the pasta and meat. Too little cream will essentially give you scrambled eggs and bacon with pasta. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate to hard (timing is critical). _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Byron Howes North Carolina Education Computing Service, Research Triangle Park, NC bch@ecsvax or {akgua,decvax}!mcnc!ecsvax!bch 2 Aug 2005 80 CARBONARA-2(M) Alt.Gourmand Cookbook (30 Oct 30) CARBONARA-2(M) SSPPAAGGHHEETTTTII AALLLLAA CCAARRBBOONNAARRAA IIII CARBONARA-2 - Spaghetti with raw eggs and Italian bacon While there are innumerable minor variations in the way people make this celebrated Roman dish, there are really only two substantially different schools of thought. One maintains that pancetta, a mild, cured, unsmoked Italian bacon, is the only correct bacon to use. The other school insists on the smoked American variety. Both are good, and both are popular in Italy, but the version I prefer is the one with pancetta. The flavor of smoke is not usually associated with Italian food; certainly hardly ever outside of Alto Adige, a German-speaking region in the North that was once part of Austria. In this dish, I find that smoked bacon adds a sharpness that wearies the palate after the first bitefuls. Try it both ways, and decide for yourself. IINNGGRREEDDIIEENNTTSS (()) 1/2 lb _p_a_n_c_e_t_t_a _o_r _b_a_c_o_n 2 Tbsp _o_l_i_v_e _o_i_l 1 Tbsp _b_u_t_t_e_r 4 _g_a_r_l_i_c _c_l_o_v_e_s_, peeled and lightly crushed 1/4 cup _d_r_y _w_h_i_t_e _w_i_n_e _s_a_l_t 1 lb _p_a_c_k_a_g_e _t_h_i_n _s_p_a_g_h_e_t_t_i 3 _e_g_g_s 1/4 cup _f_r_e_s_h_l_y _g_r_a_t_e_d _P_e_c_c_o_r_i_n_o _r_o_m_a_n_o _c_h_e_e_s_e 1/2 cup _f_r_e_s_h_l_y _g_r_a_t_e_d _P_a_r_m_e_s_a_n _c_h_e_e_s_e _f_r_e_s_h_l_y _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 2 Tbsp _p_a_r_s_l_e_y_, chopped fine. PPRROOCCEEDDUURREE (1) Cut the pancetta or bacon into thin strips. (2) Put the oil, butter and crushed garlic into a saucepan or small saute pan, and turn on the heat to medium high. When the garlic becomes colored a deep gold, remove and discard it. (3) Put the pancetta or bacon into the pan, and saute' until it begins to be crisp at the edges. (4) Add the wine, and let it boil away for a minute or two; then turn off the heat. (5) In a large pot, bring 4-5 quarts water to a boil. Add 2-3 Tbsp salt, and when the water returns to a boil, put in the spaghetti. (6) Take the bowl from which you'll be serving the spaghetti later, and into it break the three eggs. Beat them lightly, then mix into them both grated cheeses, a liberal grinding of pepper, and the parsley. (7) When the spaghetti is tender but firm to the bite, drain it, and put it into the serving bowl with the egg-and-cheese mix- ture. toss rapidly and thoroughly until it is well coated. (8) Reheat the pancetta or bacon quickly over high heat, then pour the entire contents of the pan over the spaghetti. Toss again thoroughly, and serve immediately. 2 Aug 2005 81 CARBONARA-2(M) Alt.Gourmand Cookbook (30 Oct 30) CARBONARA-2(M) RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 20 minutes. _P_r_e_c_i_s_i_o_n_: Approximate mea- surement OK. CCOONNTTRRIIBBUUTTOORR Katherine Rives Albitz Hewlett-Packard, Ft. Collins, Colorado, USA hplabs!hpfcla!hpcnof!k_albitz 2 Aug 2005 82 CARROT-BARS(D) Alt.Gourmand Cookbook (17 Nov 87) CARROT-BARS(D) CCAARRRROOTT RRAAIISSIINN BBAARRSS CARROT-BARS - Chewy carrot raisin and nut bars This is from _T_h_e _C_a_r_r_o_t _C_o_o_k_b_o_o_k, by Audra and Jack Hendrickson. As they say, this recipe is beta-carotene rich. In any case, they are a tasty treat. BBOOTTTTOOMM LLAAYYEERR IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 1/2 cup _b_u_t_t_e_r 1/2 cup _s_u_g_a_r 1 cup _f_l_o_u_r TTOOPP LLAAYYEERR 2 _e_g_g_s 1 cup _g_r_a_t_e_d _c_a_r_r_o_t_s 1 cup _b_r_o_w_n _s_u_g_a_r_, packed 1 1/2 cups _r_a_i_s_i_n_s 1/2 cup _c_h_o_p_p_e_d _n_u_t_s 1 tsp _l_e_m_o_n _j_u_i_c_e 2 Tbsp _f_l_o_u_r 1/2 tsp _b_a_k_i_n_g _p_o_w_d_e_r dash _s_a_l_t PPRROOCCEEDDUURREE (1) Preheat oven to 400 deg. F. Cream together the butter and sugar. (2) Add the flour and mix well. Form into a ball, then press it down into a uniform layer in a 8-inch square baking pan. (3) Bake until golden brown (about 15 minutes). (4) Combine ingredients for top layer, mixing well. When bottom layer is done, pour on top and spread evenly. (5) Bake for 25 minutes. NNOOTTEESS Ships well for gifts and the like. Doesn't easily break or dry out. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 40 minutes baking. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Nicholas Horton Reed College, Portland, Oregon, USA tektronix!reed!horton 2 Aug 2005 83 CARROT-PUDDING(D) Alt.Gourmand Cookbook (16 Dec 85) CARROT-PUDDING(D) SSTTEEAAMMEEDD CCAARRRROOTT PPUUDDDDIINNGG CARROT-PUDDING - An old Welsh steamed carrot pudding This is a good steamed pudding, despite the list of ingredients that are "good for you". The sauce (following the recipe) is not a neces- sity for good taste, only for authenticity, although I LIKE it with the sauce. This is a very old recipe, I gathered it from my grandmother, who would have been 101 (sniff) this year, who learned it from her Welsh mother, who learned it from her ... (in Wales), _e_r_g_o it's at least 200+. Given its similarity to some late Medieval puddings, one might suspect that its origins are much earlier. I determined the quantities listed here by measuring what my grand- mother tossed into the pot. IINNGGRREEDDIIEENNTTSS ((mmaakkeess aabboouutt 55 ppoouunnddss)) DDRRYY IINNGGRREEDDIIEENNTTSS 2 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r_, sifted and measured 1 1/2 tsp _c_i_n_n_a_m_o_n 3/4 tsp _c_l_o_v_e_s 1 1/2 tsp _s_a_l_t 2 tsp _d_o_u_b_l_e_-_a_c_t_i_n_g _b_a_k_i_n_g _p_o_w_d_e_r OOTTHHEERR PPUUDDDDIINNGG IINNGGRREEDDIIEENNTTSS 1 1/2 cups _r_a_w_, _g_r_a_t_e_d_, _o_r _g_r_o_u_n_d _p_o_t_a_t_o_e_s 1 1/2 tsp _b_a_k_i_n_g _s_o_d_a 1 1/2 cups _r_a_w_, _g_r_o_u_n_d _c_a_r_r_o_t_s (use medium blade) 1 1/2 cups _b_r_e_a_d _c_r_u_m_b_s (dry, not toasted) 1 1/2 cups _c_r_i_s_c_o _s_h_o_r_t_e_n_i_n_g_, (solid white vegetable shortening) 1 1/2 cups _b_r_o_w_n _s_u_g_a_r (light or dark, depends on what you like) 1 _j_u_m_b_o _e_g_g_, or 2 large eggs, lightly beaten. 1 1/2 tsp _l_e_m_o_n _e_x_t_r_a_c_t 1 1/2 tsp _v_a_n_i_l_l_a 1 1/2 cups _f_i_n_e_l_y _c_h_o_p_p_e_d _w_a_l_n_u_t_s (black walnuts are wonderful if you can get them) 15 oz _r_a_i_s_i_n_s SSAAUUCCEE IINNGGRREEDDIIEENNTTSS 1/4 cups _w_a_t_e_r 1/2 cups _b_r_o_w_n _s_u_g_a_r (I use a mixture of light and dark) 1 tsp _v_a_n_i_l_l_a 1 tsp _l_e_m_o_n _e_x_t_r_a_c_t 1/8 tsp _c_o_r_n_s_t_a_r_c_h_, well divided 1 Tbsp _b_u_t_t_e_r PPRROOCCEEDDUURREE ((PPuuddddiinngg)) (1) Mix the dry ingredients and set them aside. Grease com- pletely three large (25-oz) tin cans, such as the kind used for tomato pure'e. Do NOT use the plastic-lined variety. Alternatively, grease one large steaming mold, with a hole in the center. Or improvise. 2 Aug 2005 84 CARROT-PUDDING(D) Alt.Gourmand Cookbook (16 Dec 85) CARROT-PUDDING(D) (2) Add the potatoes. Mix well. Then, in turn, add the baking soda, the carrots, the bread crumbs, and the Crisco, making sure that you mix well after adding each ingredient. This matters, so do it! You may have to get some help from King Kong to blend adequately after adding the shortening. (3) Add, in sequence, the brown sugar, the beaten egg, the lemon extract, and the vanilla, mixing well after each addition. (4) Now, add the dry ingredients mixture, a bit at a time. The mixture will be extremely thick, and very difficult to mix. (5) Add the walnuts and the raisins. Mix them in. Go ahead. You're strong enough. (6) Push the mixture into the tins, with each about 3/4 full, or a little more. Seal the tins with aluminum foil, and use a rubber band to hold the foil on. (the pudding should not be exposed directly to the steam). (7) Steam 1 1/2 to 2 hours, (until the pudding seems uniform. You can't overcook it, so err on the long side, please!) and cool if you're not going to serve it right now. (8) Make the sauce by combining all of the sauce ingredients in a small saucepan and heating until it bubbles and all ingredi- ents are dissolved. (9) To serve, reheat by steaming for at least 45 minutes, or serve out of the original pot. NNOOTTEESS This stuff keeps in the fridge nearly forever (at least a month) as long as you don't let it dry out. Some add rum to this sauce. Suit yourself. I like it both ways. Decant or spoon out (depends on if you want to be fancy or not) and serve with sauce, also steaming. Then, don't eat for two days to make up for the calories. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate (considerable physical work required). _T_i_m_e_: 1 hour preparation, 3 hours steaming. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Jim Johnston, (ihnp4;allegra;research)!alice!jj AT&T Bell Laboratories, Murray Hill, NJ TEDDY BEARS ARE SHY, SAVE A POWDERMILK BISCUIT FOR YOURS! "There are bridges, bridges in the sky, and bridges in the air..." 2 Aug 2005 85 CARROTCAKE-1(D) Alt.Gourmand Cookbook (4 Feb 86) CARROTCAKE-1(D) HHEELLEENN''SS CCAARRRROOTT CCAAKKEE CARROTCAKE-1 - Carrot cake with cream cheese filling I got this recipe originally from _T_h_e _O_r_e_g_o_n_i_a_n in Portland, Oregon. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 1122)) 4 _e_g_g_s_, separated 1 1/2 cup _s_u_g_a_r 1 cup _c_a_r_r_o_t_s_, grated 1 cup _w_a_l_n_u_t_s_, finely grated 1 1/2 cup _f_l_o_u_r 1 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1/4 tsp _n_u_t_m_e_g 1/2 tsp _c_i_n_n_a_m_o_n 1 tsp _v_a_n_i_l_l_a pinch _s_a_l_t 1 cup _o_i_l 2 1/2 Tbsp _h_o_t _w_a_t_e_r 1/2 tsp _b_a_k_i_n_g _s_o_d_a FFIILLLLIINNGG 8 oz _c_r_e_a_m _c_h_e_e_s_e 1/2 cup _s_u_g_a_r 1/2 cup _s_t_r_a_w_b_e_r_r_y_, _a_p_r_i_c_o_t _o_r _r_a_s_p_b_e_r_r_y _j_a_m FFRROOSSTTIINNGG 1 cup _w_h_i_p_p_i_n_g _c_r_e_a_m 2 Tbsp _s_u_g_a_r PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. Cream together egg yolks and 1 cup of the sugar until the yolk color lightens. Stir in car- rots, nuts, flour, baking powder, nutmeg, cinnamon, vanilla, salt and oil. (2) Mix together hot water and soda and stir into flour mixture. (3) Beat egg whites until foamy. Gradually add remaining sugar. Beat until stiff and glossy. (4) Fold egg white mixture into flour mixture. (5) Turn mixture into a greased 13x9-inch pan lined with greased wax paper and bake for 45 minutes or until done. Cool. (6) Slice in half horizontally, to form two layers. (7) Make the cream cheese filling: soften the cream cheese and beat in the sugar, mixing gradually, until the filling is smooth and fluffy. A food processor works well for this. (8) Cover bottom layer with cream cheese filling, then cover cream cheese layer with jam. Place the top layer of the cake carefully on top of the jam. (9) Make the frosting: beat the whipping cream until slightly stiff, then add the sugar and beat the mixture to stiff peaks. Frost the entire cake with whipped cream. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 30 minutes preparation, 1 hour baking and cooling, 10 minutes frosting. _P_r_e_c_i_s_i_o_n_: measure the 2 Aug 2005 86 CARROTCAKE-1(D) Alt.Gourmand Cookbook (4 Feb 86) CARROTCAKE-1(D) ingredients. CCOONNTTRRIIBBUUTTOORR Gary L. Scott Tektronix, Inc, Beaverton Oregon, USA garys@tekcbi.UUCP 2 Aug 2005 87 CARROTCAKE-2(D) Alt.Gourmand Cookbook (4 Feb 86) CARROTCAKE-2(D) CCAARRRROOTT CCAAKKEE CARROTCAKE-2 - UCLA Medical center carrot cake IINNGGRREEDDIIEENNTTSS ((OOnnee ccaakkee)) CCAAKKEE 1 cup _b_u_t_t_e_r 2 cups _s_u_g_a_r 3 _e_g_g_s 2 tsp _v_a_n_i_l_l_a 2 cups _f_l_o_u_r_, sifted 1 tsp _s_a_l_t 2 tsp _c_i_n_n_a_m_o_n 2 tsp _s_o_d_a 2 tsp _n_u_t_m_e_g 1/4 tsp _c_a_r_d_a_m_o_m 1 cup _w_a_l_n_u_t_s_, chopped finely 1/2 cup _r_a_i_s_i_n_s 1/2 cup _c_r_u_s_h_e_d _p_i_n_e_a_p_p_l_e_, well drained 2 cups _c_a_r_r_o_t_s_, shredded and packed FFRROOSSTTIINNGG 3 oz _c_r_e_a_m _c_h_e_e_s_e 1/2 cup _b_u_t_t_e_r 1 1/4 cup _p_o_w_d_e_r_e_d _s_u_g_a_r 3 Tbsp _p_i_n_e_a_p_p_l_e_, crushed, chopped and well drained 1/4 cup _w_a_l_n_u_t_s_, chopped 1/8 tsp _c_a_r_d_a_m_o_m PPRROOCCEEDDUURREE CCaakkee (1) Cream butter until soft. Gradually add sugar and beat until fluffy, at least ten minutes. Beat in eggs one at a time until thoroughly blended. Add vanilla. (2) In a separate bowl sift flour, salt, cinnamon, soda, nutmeg and cardamom together several times and set aside. (3) Add walnuts, pineapple, raisins and carrots to egg-sugar mix- ture. Stir in flour mixture and mix well. (4) Pour into greased and floured pan and bake at 350 deg. F for 1 hour. Cool completely. (5) Apply frosting. PPRROOCCEEDDUURREE FFrroossttiinngg (1) Mix cream cheese, butter and powdered sugar until fluffy. (2) Add pineapple, walnuts and cardamom. Blend well. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 30 minutes preparation, 1 hour cooking, 1 hour cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Gary L. Scott Tektronix, Inc, Beaverton, Oregon, USA {hplabs,decvax}tektronix!tekcbi!garys garys@tekcbi.uss.tek.com 2 Aug 2005 88 CARROTS-GRATIN(V) Alt.Gourmand Cookbook (28 Oct 87) CARROTS-GRATIN(V) EEAASSYY CCAARRRROOTTSS AAUU GGRRAATTIINN CARROTS-GRATIN - A simple and unusual carrot-cheese casserole This is a family recipe that my inlaws make for holiday dinners. I've never seen it in any cookbook. It's unusual, but good. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 1 Tbsp _b_u_t_t_e_r 3 cups _c_a_r_r_o_t_s_, sliced. 3 Tbsp _b_u_t_t_e_r 3 Tbsp _f_l_o_u_r 1 1/2 cups _m_i_l_k 1/2 lb _p_r_o_c_e_s_s _c_h_e_e_s_e PPRROOCCEEDDUURREE (1) Slice the carrots and saute' in 1 Tbsp butter over low heat for 5-10 minutes, until cooked to taste. (2) Make a roux with the butter and flour. Add the milk (warmed) and cook until thick. (3) Add cheese and cook until cheese is melted. Mix in the cooked carrots. (4) Place in greased casserole and sprinkle with buttered bread crumbs. Bake at 350 deg. F for 15-20 minutes or until brown. NNOOTTEESS Process cheese is sometimes called "American cheese" or "Canadian cheese" depending on where it is bought. You can make a standard ched- dar cheese sauce instead, or you can use something like Velveeta instead. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 20 minutes baking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Michelle Berteig California Institute of Technology, Pasadena, California, USA michelle@tybalt.caltech.edu 2 Aug 2005 89 CATFISH-BOIL(M) Alt.Gourmand Cookbook (5 Dec 86) CATFISH-BOIL(M) CCAATTFFIISSHH CCOOUURRTTBBOOUUIILLLLOONN CATFISH-BOIL - Cajun Catfish Catfish courtbouillon (pronounced coo-be-yon) is a spicy fish dish served over rice. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 2 large _c_a_t_f_i_s_h _f_i_l_l_e_t_s (or any firm fish) 1 cup _o_n_i_o_n_s_, chopped fine 1/2 cup _c_e_l_e_r_y_, chopped fine 2 _g_a_r_l_i_c _c_l_o_v_e_s_, minced 1/3 cup _b_u_t_t_e_r 1/3 cup _f_l_o_u_r 1 tsp _s_a_l_t 1/2 tsp _b_l_a_c_k _p_e_p_p_e_r 1/4 tsp _c_a_y_e_n_n_e _p_e_p_p_e_r (or more, for the real cajun flavor) 3 _l_a_r_g_e _t_o_m_a_t_o_e_s peeled and quartered (or use a 1 lb can of tomatoes) 3 cups _w_a_t_e_r 2 cups _h_o_t _c_o_o_k_e_d _r_i_c_e PPRROOCCEEDDUURREE (1) In a deep skillet or dutch oven mix the butter and flour together over low heat to form a roux (a thick, smooth, bub- bly mixture). (2) Add the onions, celery and garlic and saute' until tender. (3) Add the tomatoes, salt, pepper, cayenne and water. Simmer covered for 20-30 minutes. (4) Add fillets and cook until tender and flaky, 15-20 minutes. Serve on a bed of rice. NNOOTTEESS The amount of cayenne here is set for a mildly hot taste. It can be increased up to a full teaspoon for the full nuclear version! RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1 hour. _P_r_e_c_i_s_i_o_n_: approximate measurement OK, but measure the pepper. CCOONNTTRRIIBBUUTTOORR Pete Bellas Citicorp TTI, Santa Monica, California, USA {randvax | trwrb | philabs | vortex}!ttidca!bellas 2 Aug 2005 90 CAULIFLOWER-1(V) Alt.Gourmand Cookbook (2 Mar 85) CAULIFLOWER-1(V) CCAAUULLIIFFLLOOWWEERR AANNDD CCHHEEEESSEE CAULIFLOWER-1 - Steamed cauliflower with mushrooms and parmesan IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 1 _c_a_u_l_i_f_l_o_w_e_r_, cut into bite-sized pieces 2 _m_e_d_i_u_m _o_n_i_o_n_s_, chopped 1 lb _f_r_e_s_h _m_u_s_h_r_o_o_m_s 2 Tbsp _b_u_t_t_e_r 1/2 cup _b_r_e_a_d _c_r_u_m_b_s 3/4 cup _p_a_r_m_e_s_a_n _c_h_e_e_s_e_, grated PPRROOCCEEDDUURREE (1) Cut cauliflower into bite-sized pieces, place in a steamer, and steam to desired tenderness, about 10-15 minutes. (2) In a frypan, saute' onions and mushrooms in butter until brown (about 5 minutes). Remove from heat, and stir in the parmesan and bread crumbs. Mix well. (3) Put the steamed cauliflower in a baking dish, and toss with the mixture in the frypan. Bake for 4-5 minutes at 350 deg. F RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Hal Stern Princeton University, Computer Science Department princeton!tilt!stern 2 Aug 2005 91 CAULIFLOWER-2(V) Alt.Gourmand Cookbook (10 Mar 87) CAULIFLOWER-2(V) SSPPIICCEEDD CCAAUULLIIFFLLOOWWEERR CAULIFLOWER-2 - Spiced cauliflower An interesting way to serve cauliflower. My mother makes this; I think she got it from a magazine somewhere. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66--88)) 1 _c_a_u_l_i_f_l_o_w_e_r 2 _o_n_i_o_n_s 4-6 Tbsp _o_i_l 1/2 tsp _m_u_s_t_a_r_d _s_e_e_d_s 1 tsp _g_r_o_u_n_d _g_i_n_g_e_r 1 tsp _s_a_l_t 1/2 tsp _t_u_m_e_r_i_c 1/2 tsp _c_u_m_i_n 2 Tbsp _c_h_o_p_p_e_d _p_a_r_s_l_e_y 2 _l_a_r_g_e _t_o_m_a_t_o_e_s _s_u_g_a_r PPRROOCCEEDDUURREE (1) Chop onions, then cook in oil until soft. (2) Add mustard, ginger, salt and tumeric; cook for about 3 min- utes, while stirring. (3) Cut cauliflower in pieces, add it to spice mixture, making sure it is covered thoroughly. (4) Skin and finely chop tomatoes, stir into mix with cumin and parsley. (5) Add sugar to taste. (6) Cover and cook over low heat for 10 to 15 minutes. Stir occasionally to prevent boiling. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 20 minutes cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Guy Middleton University of Waterloo, Waterloo, Ontario, Canada gamiddleton@watmath.uucp 2 Aug 2005 92 CBUTTR-COOKIES(D) Alt.Gourmand Cookbook (19 May 87) CBUTTR-COOKIES(D) CCRREEAAMM CCHHEEEESSEE BBUUTTTTEERR CCOOOOKKIIEESS CBUTTR-COOKIES - Simple filled butter cookies with cream cheese IINNGGRREEDDIIEENNTTSS ((33--44 ddoozzeenn)) 1/2 pound _b_u_t_t_e_r 1 cup _s_u_g_a_r 2 1/2 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1 _e_g_g _y_o_l_k 4 oz _c_r_e_a_m _c_h_e_e_s_e _r_a_s_p_b_e_r_r_y _j_a_m PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. Cream together the butter and sugar. (2) Add the flour and egg yolk and mix well. (3) Add the cream cheese and mix well. (4) Roll into balls about 5/8 inch in diameter. Place them on an ungreased cookie sheet (the cookies don't grow when baked, so they can be somewhat close together). Then press your thumb into each to flatten it and make an indentation to hold some jam. Fill it with jam. (5) Bake at 350 deg. F for 15 to 20 minutes. NNOOTTEESS You can use any flavor jam you like. The jam is the only part of the cookie that has any texture, so I prefer using it to jelly. Don't eat the cookies straight from the oven, or you'll probably burn your tongue. The jam stays hotter much longer than the cookie. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy, but strenuous if made by hand. _T_i_m_e_: 20 minutes preparation, 15-20 minutes baking. _P_r_e_c_i_s_i_o_n_: Measure the ingredients. CCOONNTTRRIIBBUUTTOORR Aviva Garrett Santa Cruz, California, USA Excelan, Inc., San Jose, California ucbvax!mtxinu!excelan!aviva 2 Aug 2005 93 CELERY-SALAD(SL) Alt.Gourmand Cookbook (6 Feb 87) CELERY-SALAD(SL) CCEELLEERRYY RROOOOTT SSAALLAADD CELERY-SALAD - Cooked celery root in vinaigrette This salad has an intense celery flavor. The taste is so strong that it should be served only with other strongly flavored foods. It would overwhelm veal, but would go well with a lamb roast. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66--88)) 2 lb _c_e_l_e_r_y _r_o_o_t (also called celeriac) 4 cups _b_o_i_l_i_n_g _s_a_l_t_e_d _w_a_t_e_r 6 Tbsp _o_l_i_v_e _o_i_l 3 Tbsp _w_h_i_t_e _w_i_n_e _v_i_n_e_g_a_r 1 tsp _s_a_l_t 2 tsp _s_u_g_a_r 1 1/4 tsp _d_r_y _m_u_s_t_a_r_d 1/2 tsp _b_l_a_c_k _p_e_p_p_e_r_, freshly ground 1 _g_a_r_l_i_c _c_l_o_v_e_, crushed 3/4 tsp _d_i_l_l _w_e_e_d_, dried (use more if fresh) 1/3 cup _s_c_a_l_l_i_o_n_s_, minced 1/3 cup _p_a_r_s_l_e_y_, minced PPRROOCCEEDDUURREE (1) Peel the celery root and cut it into 1/2-inch cubes. (2) Add the cubed celery root to the boiling salted water and cook until tender, about 15 minutes. Drain. (3) Combine the rest of the ingredients and whisk or shake to make a dressing. (4) Pour the dressing over the cooked celery root and toss. Refrigerate at least two hours before serving. NNOOTTEESS Celery root (also called celeriac) is sometimes hard to find. Try to get ones about the size of a large fist; smaller ones have too much waste, and bigger ones are often pithy. This vegetable is not worth eating raw. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes preparation, 2 hours chilling. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Jeff Lichtman Relational Technology, Inc., Alameda, California, USA {amdahl,sun}!rtech!jeff {ucbvax,decvax}!mtxinu!rtech!jeff 2 Aug 2005 94 CHAFF(D) Alt.Gourmand Cookbook (28 May 86) CHAFF(D) CCHHAAFFFFCCOOMMBBEE AAPPPPLLEE PPUUDDDDIINNGG CHAFF - Apple and orange pudding with oats on top (from "Friends of the Earth Cookbook") A really quick to prepare, juicy pudding - it's amazing the difference the orange makes. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 3 _m_e_d_i_u_m _c_o_o_k_i_n_g _a_p_p_l_e_s 1 _o_r_a_n_g_e 1 oz _m_a_r_g_a_r_i_n_e _o_r _b_u_t_t_e_r 2 Tbsp _s_u_g_a_r 6 Tbsp _o_a_t_s (uncooked flake oatmeal) PPRROOCCEEDDUURREE (1) Grate the apple (including the skin, but not the core) and the skin of the orange into an ovenproof dish. Mix in the juice of the orange and half the sugar. (2) Melt the margarine in a saucepan over a low heat and mix in the oats and the rest of the sugar. Stir until thoroughly coated. Spread over the top of the apple mixture. (3) Stand for one hour before cooking for 20-30 minutes at 375 deg. F. NNOOTTEESS Try it with different toppings - crumble or cornflakes for example. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 1 hour standing, 20-30 minutes cooking. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Paul Green University of Warwick, Coventry, England. pg@warwick.uucp 2 Aug 2005 95 CHALLAH-1(B) Alt.Gourmand Cookbook (6 Oct 86) CHALLAH-1(B) CCHHAALLLLAAHH II CHALLAH-1 - A traditional Jewish bread Challah is a traditional Jewish bread that is part of many festivals, including sabbath dinners and weddings. For making a wedding loaf, this recipe can be doubled and used to make one braided loaf. It will fill up the entire oven, and you will have to find a cookie sheet big enough to put the loaf on. IINNGGRREEDDIIEENNTTSS ((22 llooaavveess)) 2 1/4 cups _w_a_t_e_r 1 Tbsp _a_c_t_i_v_e _d_r_y _y_e_a_s_t (one package) 1 Tbsp _s_u_g_a_r 1 Tbsp _s_a_l_t (optional) 1/4 cup _o_i_l 2 _e_g_g_s_, beaten 9-10 cups _f_l_o_u_r 1 _e_g_g _y_o_l_k 1 Tbsp _w_a_t_e_r PPRROOCCEEDDUURREE (1) Dissolve the yeast and sugar in lukewarm water (105 deg. F). (Lukewarm water feels neither hot nor cold when a drop is placed on your wrist.) Let sit for 10 minutes to proof the yeast. If there are no bubbles in the water after this time, the yeast is inactive and you should start over with new yeast. (2) Add the salt (optional), oil, eggs, and most of the flour to the 2 1/4 cups of water. Mix. (3) Place dough on floured board and knead for 5-10 minutes. (4) Place dough in a clean bowl, brush some oil on the top (optional), and cover the bowl with a towel. Let rise in a warm place until doubled, about 1 1/2 hours. (5) Punch the dough down and let rise until doubled again (maybe another hour). (6) Punch dough down and place onto floured board. Form into two loaves. You can make normal loaves, or you can cut the dough and braid (with three or six pieces per loaf), or you can make braided or unbraided rolls, or you can roll the dough out until it's about 1/4 inch thick and then spread fried onions over it. Place loaves into oiled pans. (7) Cover pans and let rise for about 30 minutes. (Skip this step if you've rolled the dough out and covered with onions.) (8) Mix the egg yolk with 1 Tbsp of water. Brush loaves with this mixture. (Again, skip this if you've rolled the dough out.) (9) Bake at 400 deg. F for 20 minutes, then lower heat to 350 deg. F and bake for 40 additional minutes. If you are making rolls, you probably need to bake for a total of 20-25 min- utes. NNOOTTEESS You can add poppy or sesame seeds to the dough, or you can sprinkle the seeds on top. This bread is traditionally made with white flour, but 2 Aug 2005 96 CHALLAH-1(B) Alt.Gourmand Cookbook (6 Oct 86) CHALLAH-1(B) is still good if made with all or part whole wheat flour. I think its good taste comes from the oil and eggs in the dough. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy, as bread goes. _T_i_m_e_: preparation: 3-5 hours (including rising); baking: 1 hour. _P_r_e_c_i_s_i_o_n_: measure ingredients carefully. CCOONNTTRRIIBBUUTTOORR Aviva Garrett Santa Cruz, California Excelan, Inc., San Jose, Calif., USA ucbvax!mtxinu!excelan!aviva 2 Aug 2005 97 CHALLAH-2(B) Alt.Gourmand Cookbook (8 Dec 86) CHALLAH-2(B) CCHHAALLLLAAHH IIII CHALLAH-2 - Braided egg bread Challah (pronounced "hallah") is a type of braided egg bread tradition- ally eaten on the Jewish Sabbath. It is eaten by tearing off hunks rather than by cutting with a knife. I got this recipe from a housemate a couple of years ago; I don't know its origins before that, but it has become one of my favorite recipes, and one with which I have experimented a good deal. I've tried several other challah recipes, but find I like this one the best. IINNGGRREEDDIIEENNTTSS ((22 LLaarrggee LLooaavveess)) DDOOUUGGHH 1/2 oz _a_c_t_i_v_e _d_r_y _y_e_a_s_t (2 packages) 2 cups _w_a_r_m _w_a_t_e_r 4 tsp _s_a_l_t 1/2 cup _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 3/4 cup _v_e_g_e_t_a_b_l_e _o_i_l (or up to 1/4 cup more, to taste) 3 _l_a_r_g_e _e_g_g_s 9-10 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r GGLLAAZZEE 1 _l_a_r_g_e _e_g_g _s_e_s_a_m_e _o_r _p_o_p_p_y _s_e_e_d_s PPRROOCCEEDDUURREE (1) Mix yeast in warm water. Let sit 5 minutes. (2) In a large bowl combine salt, sugar, eggs, and oil. (3) Add yeast mixture. (4) Slowly add flour, stirring until not too sticky. When the dough becomes too thick to stir, turn it out onto a floured board and knead, adding flour as necessary. Scrape the work- ing surface with a plastic dough spatula from time to time, to keep a dry skin from forming on it. You may find that you need more flour, but don't add too much more, or the dough will become heavy. Knead until the dough is smooth and elas- tic (about 10 minutes). (5) Form dough into a ball and place in a lightly oiled large bowl, turning to coat the dough with oil. A ceramic bowl is best. Cover the bowl with a clean cloth and leave in a warm, draft-free place to rise for 1 1/2 hours, or until doubled in bulk. (6) After the dough has risen, punch it down and divide it into 6 balls. Let the dough balls sit for 5 minutes, covered. (7) Keeping dough balls covered while working, remove a ball and roll it between your hands (or on working surface) into a cord about 1 inch wide by 20 inches long. The dough is quite elastic, making it nicely workable, yet also tending to make it shrink back slightly after being lengthened. I find it best to lengthen it in a series of passes. Form 3 cords this way, and then start from the middle and braid them into a single loaf. Tuck the ends under. It's a little harder to figure out how to start braiding from the middle, but the loaves come out more even and attractive that way. Don't pull the cords while braiding. Place the loaf on a lightly oiled baking sheet, and cover it with a cloth while you form 2 Aug 2005 98 CHALLAH-2(B) Alt.Gourmand Cookbook (8 Dec 86) CHALLAH-2(B) the other loaf. Keep the loaves well apart on the baking sheet, since they will expand a lot. (8) Cover the loaves and place again into a warm, draft-free place to rise for 45-60 minutes. (9) After the loaves have risen, gently brush the tops with beaten egg using a soft brush, and then sprinkle with the seeds. (10) Bake at 350 deg. F for 30 minutes, or until golden brown. NNOOTTEESS The variation in oil makes quite a difference in the moisture of the bread: If you use the larger quantity, the bread comes out very nice and moist, but when it cools it becomes somewhat oily. The amounts of sugar and oil may sound high, but try it this way once before cutting back. I have tried other recipes that use less, and they don't taste nearly as good. Here's the fun part: variations. Because this dough is so workable, you can form it many different ways, limited only by your imagination; I once made a whole collection of different shapes and sizes, for a festive dinner party. Some of the variations I have tried include: - Forming the braided loaf into a wreath-like loop (and joining the individual ends) - Braiding 5 ways instead of 3 - Braiding 3 braided loaves into a recursive loaf (this actually didn't turn out very well: it ended up looking knotty, rather than intricate, and being somewhat tough) - Baking a small loaf on top of a larger loaf (traditional) - Varying the loaf sizes. One time I made individual-sized loaves, so that everyone could have their own loaf at dinner. Another time, I divided the dough into 2 halves, set one aside, and made a loaf out of the other half. Then, I divided the remaining piece into 2 halves, and continued the process until I had an array of loaves, each half the size of the previous. I managed to get 9 loaves by doing this, the smallest of which was about 1/4 inch by 2 inches - Varying the length-to-width proportions; traditionally, challah loaves are quite wide relative to their length. I find that shorter, wider loaves are doughier (and thus tastier), but longer loaves look more elegant. - Adding extra ingredients, such as raisins and/or nuts. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 30 minutes dough preparation, 1 1/2 hours first rising, 1 hour loaf forming, 1 hour second rising, 30 minutes baking. Total: 4 1/2 hours. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Mike Schwartz University of Washington, Computer Science, Seattle, Washington, USA ihnp4!uw-beaver!schwartz schwartz@cs.washington.edu 2 Aug 2005 99 CHALLAH-3(B) Alt.Gourmand Cookbook (1 Nov 87) CHALLAH-3(B) CCHHAALLLLAAHH CHALLAH-3 - Jewish egg bread This is my families version of Challah. It calls for saffron, but I've never actually made it as such (Hey, I'm just a poor college student, I can't afford saffron). IINNGGRREEDDIIEENNTTSS ((ffoouurr llooaavveess)) 3/4 oz _y_e_a_s_t (3 packages) 3/4 cup _w_a_r_m _w_a_t_e_r 2 tsp _s_u_g_a_r 1/2 cup _s_u_g_a_r 1/2 cup _b_u_t_t_e_r_, melted 1 Tbsp _s_a_l_t 1/4 cup _h_o_n_e_y 2 cups _r_a_i_s_i_n_s 8 _e_g_g_s 9 cups _f_l_o_u_r GGLLAAZZEE 2 _e_g_g _y_o_l_k_s 5 tsp _w_a_t_e_r PPRROOCCEEDDUURREE (1) Dissolve the yeast with the warm water and sugar. (2) Add the rest of the sugar, butter, salt, honey, raisins, and eggs. (3) Add the flour, a cup at a time, until it is hard to stir. (4) Turn out onto a well floured counter, and knead until smooth and blistery, adding more flour as necessary (about 10-15min- utes). (5) Put into greased bowl, cover, and let rise until double, about 1 hr. (6) Punch down. Separate into 4 sections, and separate each sec- tion into 3 more sections. Roll each piece out to the size of your cookie sheet. Braid 3 strands together, and place on cookie sheet. (7) Let rise until double (about 1 hour). (8) Mix egg yolks and water for glaze. Spread on loaves. (9) Bake in a preheated oven at 350 deg. F for 15-30 minutes until there is a golden crust. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y easy, if you know how to make bread _T_i_m_e_: 20 minutes prepa- ration, several hours rising, 30 minutes cooking _P_r_e_c_i_s_i_o_n_: Raisins are to taste. Measure the rest of the ingredients. CCOONNTTRRIIBBUUTTOORR Jerry Godes Dartmouth College, Hanover, New Hampshire, USA jerryg@dartmouth.edu 2 Aug 2005 100 CHALUPA-1(M) Alt.Gourmand Cookbook (13 Mar 86) CHALUPA-1(M) CCHHAALLUUPPAA CHALUPA-1 - A Mexican meat and bean dish, similar to chili I got this recipe from _A _P_r_i_m_e_r _o_n _B_e_a_n _C_o_o_k_e_r_y by the _C_a_l_i_f_o_r_n_i_a _D_r_y _B_e_a_n _A_d_v_i_s_o_r_y _B_o_a_r_d_. While not a true chili, chalupa is a Mexican- American favorite for a hearty lunch or supper. It may be made ahead and reheated, and it freezes well. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88)) 1 lb _p_i_n_t_o _b_e_a_n_s 3 lb _p_o_r_k _r_o_a_s_t 7 cups _w_a_t_e_r 1/2 cup _o_n_i_o_n_, chopped 2 cloves _g_a_r_l_i_c_, minced 1 Tbsp _s_a_l_t 2 Tbsp _c_h_i_l_i _p_o_w_d_e_r 1 Tbsp _c_u_m_i_n 1 tsp _o_r_e_g_a_n_o 4 oz _c_h_o_p_p_e_d _g_r_e_e_n _c_h_i_l_i _p_e_p_p_e_r_s (one can). PPRROOCCEEDDUURREE (1) Put all ingredients in a dutch oven, an electric crockery cooker, or a heavy kettle. (2) Cover and simmer about 5 hours, or until the roast falls apart and the beans are done. (3) Uncover and cook about 1/2 hour, until the desired thickness is achieved. NNOOTTEESS Chili powder is a mixture of spices, consisting mainly of ground dried chili peppers. This recipe may be served with corn chips and condi- ments (including chopped tomato, chopped avocado, chopped onion, shred- ded lettuce, grated cheddar cheese, and hot sauce). RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Easy. _T_i_m_e_: 5 minutes preparation, 5-6 hours cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Jeff Lichtman Relational Technology, Inc. {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff 2 Aug 2005 101 CHAROSET(S) Alt.Gourmand Cookbook (16 Mar 87) CHAROSET(S) CCHHAARROOSSEETT CHAROSET - Traditional Seder accompaniment This paste-like, sweet spread is a prescribed part of the traditional Seder. Its mortar-like consistency is intended to remind Jews of the bricks and mortar our ancestors labored with as slaves in Egypt. Quite incidentally, it is delicious and tastes wonderful spread on matzah. This is the traditional charoset from the Ashkenazic (Eastern European) Jewish tradition; very different, but equally delicious, charoset recipes, using such ingredients as dates, raisins, and sesame, can be found in the various Sephardic communities (e.g., Yemenite, Persian, Turkish, Moroccan, etc.). IINNGGRREEDDIIEENNTTSS ((22 ccuuppss)) 1 1/2 cups _f_i_n_e_l_y _c_h_o_p_p_e_d _n_u_t_s (e.g., almonds, walnuts, filberts) 2 Tbsp _s_u_g_a_r _o_r _h_o_n_e_y (or a mixture) 1-2 cups _c_h_o_p_p_e_d _o_r _g_r_a_t_e_d _a_p_p_l_e_s (about 4-6 medium apples) 1/2 tsp _c_i_n_n_a_m_o_n _s_w_e_e_t _w_i_n_e PPRROOCCEEDDUURREE (1) Mix nuts, sugar, honey, apples and cinnamon together until well-blended. (2) Add wine slowly until the texture resembles a thick paste, like mortar. (3) Taste and adjust cinnamon, sugar, wine amounts. NNOOTTEESS This recipe yields about enough for the Seder table. If you like this as much as we do, you will want to make more. Some people prefer a chunkier, less smoothly-blended charoset. If you live in an area where Kosher for Passover ground nuts (_n_o_t groundnuts) are available, they save a lot of chopping time and lead to a smoother consistency. If you're lucky enough to have a Kosher for Passover food processor, you will also save a lot of arm exercise. And remember, kids love to chop! RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes to several hours, depending on how much hand-chopping you have to do. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Tovah Hollander UCLA Comprehensive Epilepsy Program, Los Angeles, California USA {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah 2 Aug 2005 102 CHEESE-GRITS(V) Alt.Gourmand Cookbook (30 Oct 86) CHEESE-GRITS(V) GGRRIITTSS CCAASSSSEERROOLLEE CHEESE-GRITS - A southern U.S. classic IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 33--44)) 1 cup _g_r_i_t_s_, cooked 1/4 lb _b_u_t_t_e_r 3/4 lb _p_r_o_c_e_s_s _g_a_r_l_i_c _c_h_e_e_s_e 1/2 cup _m_i_l_k 2 _e_g_g_s_, beaten PPRROOCCEEDDUURREE (1) Cook grits according to package directions (typically 20-30 minutes). After grits are cooked, stir in butter and cheese. (2) Cool while adding milk to eggs. (3) Stir milk and eggs into grits. (4) Pour into a buttered casserole dish. (5) Bake at 350 deg. F for 45 min to 1 hour, or until set and browned on top. NNOOTTEESS Don't expect good results with instant grits, use real grits. Freezes well. Editor's note: grits are ground or cracked hominy. Hominy is an Ameri- can Indian food, which is made from dried corn. There is virtually no substitute for it, and it is hard to get outside North America. It is a very popular food in the southern U.S. In parts of Mexico it is known as "nixtamal" or sometimes "pozole". RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 2 hours cooking. _P_r_e_- _c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Katherine Rives Albitz Hewlett-Packard, Ft. Collins, Colorado, USA hplabs!hpfcla!hpcnof!k_albitz 2 Aug 2005 103 CHEESE-SOUP1(SPV) Alt.Gourmand Cookbook (5 Nov 87) CHEESE-SOUP1(SPV) PPUUMMPPKKIINN CCHHEEEESSEE SSOOUUPP CHEESE-SOUP1 - Cheese soup in a pumpkin shell This recipe came from the 1983 Half Moon Bay Pumpkin Festival, and was published in our local newspaper in 1984. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 1 _p_u_m_p_k_i_n (big enough to hold 6-10 servings of soup) 2 Tbsp _b_u_t_t_e_r_, melted 2 Tbsp _b_u_t_t_e_r 1 _l_a_r_g_e _o_n_i_o_n_, chopped 2 _l_a_r_g_e _c_a_r_r_o_t_s_, shredded 2 _c_e_l_e_r_y _s_t_i_c_k_s_, chopped 4 cups _v_e_g_e_t_a_b_l_e _b_r_o_t_h 1 _g_a_r_l_i_c _c_l_o_v_e_, minced 1/4 tsp _s_a_l_t 1/4 tsp _p_e_p_p_e_r 1/4 tsp _n_u_t_m_e_g 3/4 cup _l_i_g_h_t _c_r_e_a_m 1 cup _c_h_e_d_d_a_r _o_r _g_r_u_y_e_r_e _c_h_e_e_s_e_, grated 1/3 cup _d_r_y _w_h_i_t_e _w_i_n_e 2 Tbsp _p_a_r_s_l_e_y_, minced PPRROOCCEEDDUURREE (1) Preheat oven to 375 deg. F. Butter a baking sheet. (2) Prepare pumpkin: cut off the top, scoop out seeds, brush inside with 2 Tbsp melted butter. Replace top and place pumpkin on baking sheet. Bake 45 mins or until tender when pierced with a fork. The pumpkin should be a bit droopy but still hold its shape well. (3) Meanwhile, melt 2 Tbsp butter in a big saucepan. Add onion, carrots, celery. Saute' until soft, about 10 mins. Add broth, garlic, salt, pepper, and nutmeg. Cover, and simmer 20 minutes. Cool slightly. (4) Puree vegetable mixture in 2 or 3 batches in a blender or food processor. Put back in saucepan; stir in the cream. Reheat. Add cheese and wine, heat until cheese melts. Stir frequently after adding milk to avoid scorching. (5) Place hot pumpkin on serving platter. Pour in soup. Sprinkle with parsley. NNOOTTEESS Serve the soup by ladling out of the pumpkin at the table, scopping a little bit of pumpkin into each serving. The pumpkin then makes a great centerpiece for your table, while allowing people to have second help- ings. I use half greyere and half cheddar. Shred the cheeses very finely so they will melt rapidly. After the soup is all gone, the pumpkin can be cut up, washed, and used in pumpkin pie. It may need more baking to become soft enough to puree for the pies. It was impossible to find pumpkins after Halloween near San Francisco, but fortunately they keep for a month until Thanksgiving in a cool area if left uncut. In North America, light cream is often called "half and half". 2 Aug 2005 104 CHEESE-SOUP1(SPV) Alt.Gourmand Cookbook (5 Nov 87) CHEESE-SOUP1(SPV) RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 1 hour. _P_r_e_c_i_s_i_o_n_: approximate measure- ment OK. CCOONNTTRRIIBBUUTTOORR Judy Anderson Lucid, Inc., Menlo Park, California, USA decwrl!spar!edsel!yduJ 2 Aug 2005 105 CHEESECAKE-1(D) Alt.Gourmand Cookbook (29 Jan 86) CHEESECAKE-1(D) CCHHEEEESSEECCAAKKEE II CHEESECAKE-1 - Legendary cheesecake This is from a dessert-chef friend of a regular-chef friend, and appar- ently won some award. I've had cheesecakes that I think are more impressive (including one I can make), but I think I'm something of a cheesecake connoisseur. If I want to blow people's socks off, this is the one I cook. I think that every time I've served it to a new group, at least one person has said "That was the best cheesecake I've ever had." IINNGGRREEDDIIEENNTTSS ((oonnee cchheeeesseeccaakkee)) CCRRUUSSTT:: 2 cups _g_r_a_h_a_m _c_r_a_c_k_e_r _c_r_u_m_b_s 6 Tbsp _m_e_l_t_e_d _b_u_t_t_e_r 2 Tbsp _w_h_i_t_e _s_u_g_a_r 1/2 tsp _g_r_o_u_n_d _c_i_n_n_a_m_o_n CCAAKKEE FFIILLLLIINNGG:: 1 1/2 lb _c_r_e_a_m _c_h_e_e_s_e 3/4 cup _s_u_g_a_r 3 _e_g_g_s 1/4 cup _l_e_m_o_n _j_u_i_c_e 2 tsp _g_r_a_t_e_d _l_e_m_o_n _r_i_n_d 2 tsp _v_a_n_i_l_l_a TTOOPPPPIINNGG:: 2 cups _s_o_u_r _c_r_e_a_m 3 Tbsp _s_u_g_a_r 1 tsp _v_a_n_i_l_l_a GGLLAAZZEE:: 1/2 cup _s_u_g_a_r 1 1/2 Tbsp _c_o_r_n_s_t_a_r_c_h 1/4 tsp _s_a_l_t 3/4 cup _w_a_t_e_r 1/3 cup _l_e_m_o_n _j_u_i_c_e 1 _e_g_g _y_o_l_k_, WELL BEATEN. 1 Tbsp _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. Combine crust ingredients. Press crust on bottom and sides of buttered 10-inch springform pan. Bake 5 minutes, and cool. (2) Beat cheese until soft. Add sugar and blend well. Add eggs, one at a time, beating well after each. Mix in the lemon rind and the vanilla, and add to the mixture. Pour into the pre- baked crust, and bake 35 minutes. (3) Combine topping ingredients, spread on top of cheesecake, and return to oven immediately. Bake 10-12 minutes and remove from oven. (4) Combine dry glaze ingredients; add liquid glaze ingredients. Cook over low heat until thick. Add 1 Tbsp of butter. Cool, and spread this glaze on the cake before the glaze thickens too much. NNOOTTEESS Some pointers: this is the traditional crust, but I often use a more floury-baked-pie-crust-like one. It's not too critical. The magic to getting the texture perfect is in how you beat the cheese. I use a kitchen aid, work slowly, scrape the bowl often, and ALWAYS USE ROOM 2 Aug 2005 106 CHEESECAKE-1(D) Alt.Gourmand Cookbook (29 Jan 86) CHEESECAKE-1(D) TEMPERATURE EVERYTHING. Using cold cream cheese guarantees lumps. Don't beat too hard before putting in the sugar, but make sure it's even and fluffy before the eggs go in. Then again, don't overbeat. It takes practice. I've been known to make it with no sugar or vanilla in the topping, and I think it's more interesting. but the contrast between the layers may confuse those accustomed to restaurant cheesecakes. The glaze is easy as glazes go, but treat it properly. In particular, stir constantly until it's thick, but don't stir hard or you'll break down the starch. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: rather difficult (timing is critical.) _T_i_m_e_: 1 hour. _P_r_e_- _c_i_s_i_o_n_: measure carefully. CCOONNTTRRIIBBUUTTOORR Rob Pike, research!rob AT&T Bell Laboratories, Murray Hill, NJ 2 Aug 2005 107 CHEESECAKE-2(D) Alt.Gourmand Cookbook (2 Mar 86) CHEESECAKE-2(D) CCHHOOCCOOLLAATTEE CCHHEEEESSEECCAAKKEE CHEESECAKE-2 - Picture-perfect chocolate cheesecake You may have seen this on the cover of a recent magazine when you were standing in the grocery line. It makes a very rich, truly decadent chocolate cheesecake. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 1166 sseerrvviinnggss)) 1/2 lb _c_h_o_c_o_l_a_t_e _w_a_f_e_r_s finely crushed. 1/3 cup _b_u_t_t_e_r_, melted 1 1/2 lb _c_r_e_a_m _c_h_e_e_s_e_, at room temperature 1 cup _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 6 oz _s_e_m_i_s_w_e_e_t _c_h_o_c_o_l_a_t_e_, melted and cooled 3 Tbsp _w_h_i_t_e _f_l_o_u_r 3 _l_a_r_g_e _e_g_g_s 2 Tbsp _h_e_a_v_y _c_r_e_a_m 2 tsp _v_a_n_i_l_l_a 1 cup _s_o_u_r _c_r_e_a_m 2 tsp _v_a_n_i_l_l_a 2 Tbsp _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r PPRROOCCEEDDUURREE (1) Preheat oven to 400 deg. F. Mix chocolate wafer crumbs and butter. Press firmly onto bottom and 2 inches up the sides of an ungreased, 9-inch springform pan. (2) Bake the crust for 10 minutes. Remove from oven and place on rack to cool. Reduce oven temperature to 300 deg. F. (3) Using an electric mixer, beat the cream cheese in a large bowl until it is smooth. (4) Add sugar, chocolate, and flour. Beat again, until the mix- ture is well blended and fluffy. (5) Add eggs, one at a time, beating again after each egg is added. (6) Beat in the cream and vanilla. (7) Pour mixture into the cooled crust. Place on middle rack in oven and bake for 60 to 65 minutes, until filling is set. Remove from oven and cool on rack. (8) Blend sour cream, vanilla, and sugar together until well mixed. Spread over top of cooled cheesecake. Chill several hours or overnight NNOOTTEESS A chocolate wafer is a crisp chocolate cookie about three inches in diameter and an eigth of an inch thick. If you can't find them, you can substitute any kind of dry crunchy chocolate-flavored cookie. You can make the crust and filling in a food processor if you have one. It makes it a lot easier. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 30 minutes to prepare, 70 minutes to cook, several hours to chill. _P_r_e_c_i_s_i_o_n_: measure carefully. 2 Aug 2005 108 CHEESECAKE-2(D) Alt.Gourmand Cookbook (2 Mar 86) CHEESECAKE-2(D) CCOONNTTRRIIBBUUTTOORR Jonathan Hue LMSC-Mechanisms & Servo Systems, Sunnyvale, CA {amdcad!cae780 | sun!sunncal | ihnp4!rtgvax} leadsv!msunix!jon 2 Aug 2005 109 CHEESECAKE-3(D) Alt.Gourmand Cookbook (18 Feb 86) CHEESECAKE-3(D) CCHHEEEESSEECCAAKKEE IIII CHEESECAKE-3 - Restaurant-style cheesecake IINNGGRREEDDIIEENNTTSS ((oonnee cchheeeesseeccaakkee)) CCRRUUSSTT 1 cup _f_l_o_u_r 1/4 cup _s_u_g_a_r 1 tsp _l_e_m_o_n _r_i_n_d 1/4 tsp _v_a_n_i_l_l_a 1 _e_g_g _y_o_l_k 1/4 cup _s_o_f_t_e_n_e_d _b_u_t_t_e_r CCAAKKEE FFIILLLLIINNGG 2 1/2 lb _c_r_e_a_m _c_h_e_e_s_e 1 3/4 cup _s_u_g_a_r 3 1/2 Tbsp _f_l_o_u_r 1/2 Tbsp _o_r_a_n_g_e _r_i_n_d 1/2 Tbsp _l_e_m_o_n _r_i_n_d 1/4 tsp _v_a_n_i_l_l_a 5 _e_g_g_s 2 _e_g_g _y_o_l_k_s 1/4 cup _c_r_e_a_m PPRROOCCEEDDUURREE (1) Mix crust ingredients; press into a baking pan. Bake 10 min- utes at 400 deg. F. (2) Combine filling ingredients; mix well, and pour into baked crust. (3) Bake at 450 deg. F for 10-12 minutes. (4) Reduce to 200 deg. F for 1 hour. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 30 minutes preparation, 1 hour baking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Carol Orange, ucbvax!dagobah!orange LucasFilm, San Rafael, CA 2 Aug 2005 110 CHEESECAKE-4(D) Alt.Gourmand Cookbook (18 May 86) CHEESECAKE-4(D) DDOONN CCHHAANNEEYY''SS CCHHEEEESSEECCAAKKEE CHEESECAKE-4 - Ultimate cheesecake This recipe is the original creation of a co-worker, Don Chaney. I consider myself a cheesecake gourmet, and I rate this recipe as 8.5 out of 10 (However, there are no 10's). The recipe is so simple, I almost feel guilty serving it. IINNGGRREEDDIIEENNTTSS ((OOnnee cchheeeesseeccaakkee)) CCRRUUSSTT 6 Tbsp _b_u_t_t_e_r_, melted 1 tsp _c_i_n_n_a_m_o_n 3 Tbsp _s_u_g_a_r 2 cups _g_r_a_h_a_m _c_r_a_c_k_e_r _c_r_u_m_b_s FFIILLLLIINNGG 24 oz _c_r_e_a_m _c_h_e_e_s_e_, at room temperature 3 _l_a_r_g_e _e_g_g_s_, at room temperature 1 cup _s_u_g_a_r 1/2 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t TTOOPPPPIINNGG 2 cups _s_o_u_r _c_r_e_a_m 1/2 tsp _v_a_n_i_l_l_a 3 Tbsp _s_u_g_a_r PPRROOCCEEDDUURREE (1) Preheat oven to 375 deg. F. (2) Mix crust ingredients. Press into springform pan on bottom and sides. (3) Mix filling ingredients and pour into pan. Make sure all ingredients are room temperature. (4) Bake 30-35 minutes, or until slightly browned. (5) Remove cake from oven, and increase oven temperature to 500 deg. F. Mix topping ingredients, and gently spread on top of cake. Return cake to 500 deg. F oven for five mins. (6) Remove from oven, cool to room temperature, and chill overnight. Serve cold. NNOOTTEESS _V_a_r_i_a_t_i_o_n_s_: Crush some walnuts into the crust. Pour a can of cherry or blueberry pie filling over the chilled cake, then chill again. Put 2-3 Tbsp of your favorite liqueur into the cake filling. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 10 minutes preparation, 40 minutes baking, overnight cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Brian G. Gordon CAE Systems Division of Tektronix, Inc., Santa Clara CA tektronix!cae780!gordon {ihnp4, decwrl}!amdcad!cae780!gordon {hplabs, resonex, qubix, leadsv}!cae780!gordon 2 Aug 2005 111 CHEESECAKE-5(D) Alt.Gourmand Cookbook (23 May 86) CHEESECAKE-5(D) RRSS CCHHEEEESSEECCAAKKEE CHEESECAKE-5 - A moist cheesecake with a wonderful crust A college friend gave me this recipe, oh so many moons ago. It comes from his parents, and may have roots in Belgium. It is very different from the typical New-York-style dry cheesecake. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66--88)) CCRRUUSSTT 2 cups _r_o_l_l_e_d _o_a_t_s (oatmeal, but do not use instant oatmeal or steel-cut oats). 2/3 cup _b_r_o_w_n _s_u_g_a_r 1/2 cup _u_n_s_a_l_t_e_d _b_u_t_t_e_r (at room temperature) FFIILLLLIINNGG 11 oz _c_r_e_a_m _c_h_e_e_s_e (at room temperature) 3/4 cup _s_m_a_l_l_-_c_u_r_d _c_o_t_t_a_g_e _c_h_e_e_s_e 3 _e_g_g_s 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) Mix crust ingredients with your hands until well blended. Put the mixture in a 9-inch springform pan, and form a crust, pushing it about 1 1/2 inches up the sides of the pan. (3) Bake the crust about 10 minutes at 350 deg. F and let it cool. (4) Beat (or mix) the filling ingredients, at very high speed, for seven minutes. The mixture must be very smooth. (5) Put the filling in the baked crust. You may want to re-form the crust slightly first. (6) Bake for 35-40 minutes at 350 deg. F. The cheesecake is done when the filling is firm, but not dark (burned) on top. Let it cool, then chill it. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation, 40 minutes baking. _P_r_e_c_i_s_i_o_n_: measure carefully. CCOONNTTRRIIBBUUTTOORR Alan M. Marcum Sun Microsystems, Mountain View, California sun!nescorna!marcum 2 Aug 2005 112 CHEESECAKE-6(D) Alt.Gourmand Cookbook (20 May 86) CHEESECAKE-6(D) BBOO''SS CCHHOOCCOOLLAATTEE CCHHIIPP CCHHEEEESSEECCAAKKEE CHEESECAKE-6 - A truly decadent chocolate chip cheesecake This recipe came to me from a friend of mine, Bo (pronounced "boo") Ture Ahlberg, who would occasionally (read ``whenever we could persuade him") bring it into work. Needless to say, it would be snarfed up imme- diately. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 11 cchheeeesseeccaakkee)) 24 oz _c_r_e_a_m _c_h_e_e_s_e_, broken into pieces 4 _e_g_g_s_, separated 2 Tbsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t (do not use artificial vanilla) 1 cup _s_o_u_r _c_r_e_a_m 1/4 cup _b_r_o_w_n _s_u_g_a_r_, or to taste 1 lb _c_h_o_c_o_l_a_t_e _c_h_i_p_s 1 lb _g_r_a_h_a_m _c_r_a_c_k_e_r _c_r_u_m_b_s 1/2 cup _b_u_t_t_e_r_, melted. PPRROOCCEEDDUURREE (1) Preheat the oven to 325 deg. F. (2) Prepare the batter: place the egg yolks in a food processor for 5 seconds, then add the cream cheese and beat until smooth. Add the brown sugar and vanilla and process for sev- eral minutes, or until the batter is very smooth. Add the sour cream, then beat the eggwhites and fold into the cheese mixture. Set aside. (3) Prepare the crust: soften butter and combine with graham cracker crumbs. Mix until fully blended, _e_._g_. they will form a ball when squeezed in your hand or by a spoon. Pat the crust into the sides and bottom of a springform pan about 9 inches in diameter. (4) Spread a generous layer of chips on the bottom of the pan, and then pour the batter into the pan. Add another generous layer of chips to the top of the cake. (5) Place the filled pan into the preheated oven. Baking time will vary from about 30 minutes to 2 hours. Cooking time depends on whether you want a soft, gooey "New York" style cheesecake (shorter) to a fluffy "souffle'"-like cheesecake (longer). The longer you cook it, the fluffier it gets. (6) When the cake starts to rise like a souffle', start checking to see if it is done. It will just about double in volume, and should not flow over the sides of the pan. If the cake shimmers like Jello when shaken, it is done. Alternatively, if a knife inserted comes out clean, the cake is overcooked: the knife should be very lightly coated with batter. NNOOTTEESS Bo prefers to use Nestle' Mini-Morsel chocolate chips. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 15 minutes preparation, up to 2 hours cooking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Daniel P. Faigin System Development Corporation, Santa Monica CA {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin 2 Aug 2005 113 CHEESECAKE-6(D) Alt.Gourmand Cookbook (20 May 86) CHEESECAKE-6(D) sdcrdcf!faigin@LOCUS.UCLA.EDU 2 Aug 2005 114 CHEESECAKE-7(D) Alt.Gourmand Cookbook (6 Feb 87) CHEESECAKE-7(D) CCHHEEEESSEECCAAKKEE 77 CHEESECAKE-7 - Amaretto-amaretti chocolate cheesecake This is adapted from _M_a_i_d_a _H_e_a_t_t_e_r_'_s _B_o_o_k _o_f _G_r_e_a_t _C_h_o_c_o_l_a_t_e _D_e_s_s_e_r_t_s_, (Knopf 1980). It won me a blue ribbon at the Martha's Vineyard Agri- cultural Exhibition and Fair in 1983. If you ever find yourself in front of a firing squad, this makes an unbeatable last request. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 1166)) CCRRUUSSTT 7 oz _A_m_a_r_e_t_t_i (see note) 2 Tbsp _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 1 oz _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e (1 square) 5 Tbsp _s_w_e_e_t _b_u_t_t_e_r FFIILLLLIINNGG 6 oz _s_e_m_i_s_w_e_e_t _c_h_o_c_o_l_a_t_e 7 oz _A_m_a_r_e_t_t_i 4 oz _a_l_m_o_n_d _p_a_s_t_e 1/3 cup _A_m_a_r_e_t_t_o _l_i_q_u_e_u_r 1 1/2 lb _c_r_e_a_m _c_h_e_e_s_e at room temperature 1/4 cup _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 4 _e_g_g_s (large or extra-large) 1/2 cup _h_e_a_v_y _c_r_e_a_m PPRROOCCEEDDUURREE ((CCRRUUSSTT)) (1) Butter the sides only (not the bottom) of a 9-inch spring- form pan (2 1/2-3 inches deep). (2) Grind the Amaretti very fine in a food processor or blender. Mix with sugar in a mixing bowl. (3) Melt the chocolate and butter in the top of a double boiler, stirring occasionally. Add the melted mixture to the Amaretti crumbs and sugar and mix thoroughly. (Don't wash the double boiler; you'll be using it again in a minute.) (4) Turn the mixture into the prepared pan. With your fingers, distribute it evenly over the bottom and press it down into a very firm, compact layer. Refrigerate while you prepare the filling. PPRROOCCEEDDUURREE ((FFIILLLLIINNGG)) (1) Adjust rack 1/3 up from the bottom of the oven and preheat to 350 deg. F. (2) Partially melt chocolate in the top of a double boiler, then uncover and stir until completely melted. Remove the top of the double boiler and set aside to cool. (3) Break the Amaretti coarsely into a bowl and set aside. (4) Cut the almond paste into small pieces, and beat on low speed with an electric mixer, while gradually adding the Amaretto liqueur. Beat until thoroughly mixed, and set aside. (5) Beat the cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth again. Add the almond paste-Amaretto mixture and beat until thoroughly mixed. Add the melted chocolate and beat well again. Add the eggs one at a time, beating at low speed until they are incorporated after each addition. Add the heavy cream and beat until smooth. Add the coarsely broken Amaretti and stir gently 2 Aug 2005 115 CHEESECAKE-7(D) Alt.Gourmand Cookbook (6 Feb 87) CHEESECAKE-7(D) only to mix. (6) Turn into the prepared pan, pouring the mixture over the bot- tom crust. Rotate the pan gently to level the batter. (Don't worry if the mixture comes almost to the top; it won't run over.) (7) Bake 45 minutes. It will seem soft and not done, but don't bake any more; it will become firm when chilled. The top of the cake is supposed to look bumpy because of the large chunks of Amaretti. (8) Let cool completely at room temperature, then carefully remove the sides of the pan and refrigerate the cake (still on the bottom of the pan) for 4 to 6 hours, or overnight. NNOOTTEESS Amaretti are Italian almond-flavored wafer cookies. They are usually sold in metal tins with the wafers wrapped in packages of two inside the tin. You can also buy Amarettini, which are the same flavor but much smaller and not individually wrapped. Since you're going to grind some of the wafers and break the others into chunks, it doesn't matter which size you start with. One brand is Amaretti di Saronna, Lazzaroni & Co. This is an expensive cake, both in terms of the cost of the ingredients ($15-$20) and the number of calories. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate to hard. _T_i_m_e_: 30 minutes preparation, 45 minutes baking, overnight cooling. _P_r_e_c_i_s_i_o_n_: measure ingredients carefully. CCOONNTTRRIIBBUUTTOORR Jan Wolitzky AT&T Bell Laboratories, Murray Hill, New Jersey, USA ihnp4!mhuxd!wolit 2 Aug 2005 116 CHEESECAKE-8(D) Alt.Gourmand Cookbook (10 Nov 87) CHEESECAKE-8(D) CCHHEEEESSEECCAAKKEE VVIIIIII CHEESECAKE-8 - Food processor cheesecake This is reputedly the 1980 A&S Cheesecake contest award winner. I have an _nth generation copy of the recipe, but it _i_s the best cheesecake I have tasted. IINNGGRREEDDIIEENNTTSS ((OOnnee cchheeeesseeccaakkee)) CCRRUUSSTT:: 6 oz _Z_w_i_e_b_a_c_k _c_o_o_k_i_e_s 3/4 cup _s_u_g_a_r 1 tsp _c_i_n_n_a_m_o_n 1/4 lb _b_u_t_t_e_r CCAAKKEE FFIILLLLIINNGG:: 1 1/2 lb _c_r_e_a_m _c_h_e_e_s_e 1 cup _s_u_g_a_r 4 _e_g_g _w_h_i_t_e_s 1 1/2 tsp _v_a_n_i_l_l_a TTOOPPPPIINNGG:: 2 cups _s_o_u_r _c_r_e_a_m 2 Tbsp _s_u_g_a_r 1/2 tsp _v_a_n_i_l_l_a 1/3 cup _s_l_i_v_e_r_e_d _a_l_m_o_n_d_s 1 Tbsp _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Preheat oven to 375 deg. F. Use the steel blade of the food processor; drop the zwieback cookies into the processor, one at a time, and process until fine. Add the sugar and cinna- mon. Melt butter and pour in. Process 2 seconds or until crumbs are moistened. Reserve 3/4 cup of crumbs. Press the rest into bottom and sides of a buttered 10 inch springform pan. Bake 10 minutes. Refrigerate 30 minutes. Wash the food processor bowl. (2) Preheat oven to 350 deg. F. Cut the cheese into 1 oz pieces. Process with steel blade until smooth. In another bowl, beat the eggs until stiff. Blend sugar into the egg whites and pour into processor bowl. Process with cream cheese until smooth. Add vanilla. Process for 2 seconds. Pour mixture into crust and bake for 25 minutes. (3) Preheat oven to 475 deg. F. Mix together the sour cream, sugar and vanilla. Pour and spread over the top of cake. Sprinkle reserved crumbs to cover topping. Arrange slivered almonds over the crumbs. Bake for 7 minutes. (4) Refrigerate overnight. The next morning open the springform pan and knock off excess crust NNOOTTEESS Enjoy. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. Precision is required. _T_i_m_e_: 1 1/2 hours. _P_r_e_- _c_i_s_i_o_n_: measure carefully. CCOONNTTRRIIBBUUTTOORR John Ioannidis Columbia University, New York, USA ji@columbia.edu 2 Aug 2005 117 CHERRY-HAZLNUT(D) Alt.Gourmand Cookbook (20 May 86) CHERRY-HAZLNUT(D) HHAAZZEELLNNUUTT CCHHEERRRRYY TTAARRTT CHERRY-HAZLNUT - A thoroughly decadent desert This has simply got to be the best dessert you'll ever try. My wife has made this one many times. The only complaint ever lodged is that there was not enough. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) PPAASSTTRRYY 1/2 cup _p_l_a_i_n _f_l_o_u_r 1/8 tsp _s_a_l_t 2 oz _g_r_o_u_n_d _r_o_a_s_t _h_a_z_e_l_n_u_t_s 2 Tbsp _s_u_g_a_r 2 oz _b_u_t_t_e_r 1 _e_g_g _y_o_l_k 2 tsp _w_a_t_e_r CCUUSSTTAARRDD FFIILLLLIINNGG 4 _e_g_g _y_o_l_k_s 1/4 cup _s_u_g_a_r 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 1 3/4 cups _c_r_e_a_m 3 tsp _g_e_l_a_t_i_n_e 2 Tbsp _w_a_t_e_r TTOOPPPPIINNGG 2 lb _c_a_n_n_e_d _c_h_e_r_r_i_e_s 2 tsp _g_e_l_a_t_i_n_e 2 tsp _r_u_m (see note) PPRROOCCEEDDUURREE PPAASSTTRRYY (1) Sift flour and add all dry ingredients together, with the sugar in the centre, on a pastry board. (2) Add the butter (softened), egg yolk, and water. Work the liquids into the sugar, until it is creamy. (3) Now work in the flour mixture, as you would for any sweet pastry. (4) Press the dough into a greased 9 in flan tin. Prick the base of the pastry all over. (5) Refrigerate for 30 mins, then cook in a moderate oven (375 deg. F) for 15 to 20 mins (until golden brown) FFIILLLLIINNGG (1) Put egg yolks, sugar and vanilla into a bowl and beat until thick and creamy. (2) Heat cream _c_a_r_e_f_u_l_l_y until almost boiling. (3) Combine the two mixtures, beating until smooth, then add the result to the top of a double boiler and simmer until it thickens (STIR CONSTANTLY). (4) Dissolve the gelatine in the water, and add to the cream mixture, stirring well until it is well mixed. (5) Allow this mixture to cool _c_o_m_p_l_e_t_e_l_y before adding to the pastry case. Refrigerate until it sets. TTOOPPPPIINNGG (1) Drain the cherries and reserve 1 cup of the syrup. NB: we don't use commercial canned cherries. I would suggest a "light" syrup. 2 Aug 2005 118 CHERRY-HAZLNUT(D) Alt.Gourmand Cookbook (20 May 86) CHERRY-HAZLNUT(D) (2) Arrange the pitted cherries artistically over the top of the tart. (3) Put the reserved syrup, gelatine and rum (we usually use cherry brandy or kirsch) into a saucepan and heat (stirring) until gela- tine dissolves. (4) Cool the liquid and pour over the cherries. Refrigerate until set. NNOOTTEESS Don't be put off by the complexity of the recipe--it is well worth the effort. All the egg whites "wasted" can be used in something else, such as a Pavlova. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate to hard. _T_i_m_e_: several hours preparation, cook- ing, and cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients carefully. CCOONNTTRRIIBBUUTTOORR Kevin J. Maciunas Discipline of Computer Science, Flinders University, South Australia ACSnet: kevin@flinders.oz ARPA: kevin%flinders.oz@seismo.arpa UUCP: ..!seismo!munnari!flinders.oz!kevin 2 Aug 2005 119 CHERRY-PILAF(M) Alt.Gourmand Cookbook (28 Oct 85) CHERRY-PILAF(M) PPIILLAAFF WWIITTHH SSOOUURR CCHHEERRRRIIEESS AANNDD LLEENNTTIILLSS CHERRY-PILAF - Pilaf with sour cherries and lentils This Pilaf with sour cherries and lentils is a Persian-style dish, although I cannot vouch for its authenticity. It is rich enough to eat for dinner by itself; as a side dish, it might be good with a spiced grilled chicken or a lamb stew. It is a composite of recipes from cookbooks and from a Iranian Jewish family I know. Following the recipe are some important notes (*) on ingredients. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22--33 aass mmaaiinn ccoouurrssee)) 2 Cups _B_a_s_m_a_t_i _r_i_c_e (*) 2 _p_e_e_l_e_d _o_n_i_o_n_s (thinly sliced) 1/2 cup _r_e_d _l_e_n_t_i_l_s (*) 7+ oz _s_o_u_r _c_h_e_r_r_i_e_s (*) 2 cups _c_h_i_c_k_e_n _o_r _m_e_a_t _b_r_o_t_h (*) 4+ Tbsp _u_n_s_a_l_t_e_d _b_u_t_t_e_r _t_u_r_m_e_r_i_c_, _c_u_m_i_n_, _s_a_l_t PPRROOCCEEDDUURREE (1) In a 4-5 quart Dutch oven, melt most of the butter and slowly brown the onions. Add the cleaned lentils and fry a bit; then the same for the cleaned rice. Stir constantly, brown- ing the rice without letting it stick. (2) Add the cherries and 2 1/4 cups liquid made up of cherry liq- uid, stock, and water. Add 1/4-1 tsp turmeric and 1/4 tsp ground cumin if desired; add necessary salt (depending on the saltiness of your broth). (3) Bring to a boil, stir with a fork, cover tightly, and let cook over the very lowest heat for about 20 mins. (4) Fluff up the rice with a fork (never a spoon) and add the remaining butter to the bottom of the pot. (5) Raise the heat slightly for 5-10 mins to form a crust on the bottom (with the right technique, this should be possible without this step...). (6) Serve, making sure to include a bit of crust in each serving. NNOOTTEESS An excellent side dish is yoghurt, possibly flavored (like the Indian raita) with one or more of: fresh chopped herbs (parsley, coriander, mint), some salt, some spice (paprika, black pepper, black onion seed, or coriander seed), olive oil, and lemon juice. Even better than yoghurt as a base is strained yoghurt, also called Lebany Spread or Lebanee, available commercially in New England from Columbo or Anoosh (look in Armenian/Arab/Greek stores). Basmati or Patna rice is a particularly flavorful and long-grained rice from India or Pakistan. Any Indian store and many "natural foods" stores carry it. It is well worth the premium price (about $1.10 a pound); "Texmati" is apparently the same strain grown in Texas, but does not have anything like the same taste. Inspect and clean it before using--there are often unhusked grains and occasionally pebbles mixed in. Then rinse in two changes of water and drain thoroughly. If you cannot get Basmati, use a good-quality unconverted long-grain rice (Alma, Carolina, but NOT Uncle Ben's!). Red lentils are about half the diameter of ordinary brown lentils. Do not substitute brown lentils, which will probably not cook fast enough. 2 Aug 2005 120 CHERRY-PILAF(M) Alt.Gourmand Cookbook (28 Oct 85) CHERRY-PILAF(M) Red lentils are available in Indian, Middle Eastern, and some "natural foods" stores. They often contain largish pebbles, so inspect them carefully. Rinse to get rid of dust, and drain. Red lentils are also very good by themselves, simply boiled with a few spices and served with butter. Sour cherries (in the Middle East, v/w + i + s/sh + n + e/a/ino: Greek Vissino, Slavic and Turkish Vishne/a, Arabic Wishna) are available fresh for about one week a year. Most sour cherries go into cherry syrups, pies, and preserves. Canned sour cherries are quite good. You will usually find them in the home pie-making section of your market, near the canned blueberries and baker's supplies, or with the canned fruits. There are occasional stones. (That is, pits, not rocks!) Middle Eastern stores will often have sour cherry preserves, which are too sweet for this recipe. Almost any stock or broth will work in this recipe. Chicken or lamb is most appropriate--in the latter case, used rather dilute. This is one of the few recipes where you can actually get away with canned chicken broth--but watch the salt. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 30-40 minutes. _P_r_e_c_i_s_i_o_n_: approx- imate measurement OK. CCOONNTTRRIIBBUUTTOORR Stavros Macrakis Aiken Computation Laboratory, Harvard macrakis@harvard.ARPA 2 Aug 2005 121 CHERRYCHEESE-1(D) Alt.Gourmand Cookbook (1 Dec 86) CHERRYCHEESE-1(D) CCHHEERRRRYY CCRREEAAMM CCHHEEEESSEE PPIIEE CHERRYCHEESE-1 - A simple cherry cream cheese pie My wife makes this for me periodically, and it is always delicious. No baking is required, and it is very easy to make. IINNGGRREEDDIIEENNTTSS ((MMaakkeess oonnee ppiiee)) 1 _g_r_a_h_a_m _c_r_a_c_k_e_r _p_i_e _s_h_e_l_l 8 oz _c_r_e_a_m _c_h_e_e_s_e 1/2 cup _s_o_u_r _c_r_e_a_m 1/3 cup _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 1/2 tsp _v_a_n_i_l_l_a (or to taste) 4 oz _w_h_i_p_p_e_d _c_r_e_a_m 14 oz _c_h_e_r_r_y _p_i_e _f_i_l_l_i_n_g (1 can) PPRROOCCEEDDUURREE (1) Cream together the cheese and sour cream. (2) Fold in sugar gradually. (3) Add vanilla and mix well. (4) Fold in whipped cream. (5) Pour into pie shell and chill for at least 3 hours. (6) Pour excess syrup from the can of cherry pie filling. Leave some, but you certainly don't need all of it. The sauce should cover the cream cheese mix, but the cherries shouldn't be drowning in it. (7) Pour pie filling on top. Serve cold. NNOOTTEESS If you don't have the time to sit around for 3 hours waiting for the pie to chill, make the cream cheese filling the night before and let the pie chill overnight. We prefer to use non-dairy whipped cream substitute. We usually use the same brand name ingredients for best results: Philadelphia cream cheese, Breakstone's sour cream, Cool-whip, and Comstock cherry pie filling. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation, 3 hours chilling. _P_r_e_c_i_s_i_o_n_: approximate measurement OK, especially with the vanilla. CCOONNTTRRIIBBUUTTOORR William LeFebvre Department of Computer Science, Rice University, Houston, Texas, USA phil@Rice.edu 2 Aug 2005 122 CHESTNUT-STUFF(B) Alt.Gourmand Cookbook (8 Nov 87) CHESTNUT-STUFF(B) CCHHEESSTTNNUUTT SSTTUUFFFFIINNGG CHESTNUT-STUFF - Poultry stuffing with chestnuts, bread, and wine This recipe has long been part of my Thanksgiving Day tradition. I have long since forgotten its source. IINNGGRREEDDIIEENNTTSS ((SSttuuffffss 1122--1166 llbbss ppoouullttrryy)) 1/2 lb _b_u_t_t_e_r 1 cup _c_h_o_p_p_e_d _o_n_i_o_n 4 cups _c_e_l_e_r_y (including leaves), chopped coarsely 1/4 cup _c_h_o_p_p_e_d _p_a_r_s_l_e_y 6 cups _d_r_y _w_h_i_t_e _b_r_e_a_d _c_u_b_e_s 1 lb _c_h_e_s_t_n_u_t_s_, roasted, peeled, and chopped _s_a_l_t _a_n_d _p_e_p_p_e_r 1/8 tsp _n_u_t_m_e_g 1/4 cup _l_i_g_h_t _c_r_e_a_m 1/4 cup _w_h_i_t_e _w_i_n_e PPRROOCCEEDDUURREE (1) In hot butter in a large skillet, saute' onion, celery, and parsley, stirring, for about 5 minutes. (2) In a large kettle, combine bread cubes, chestnuts, salt, pep- per, and nutmeg. Toss to mix well. (3) Combine cream and wine; mix well. Add to bread mixture, along with the vegetables and drippings in skillet. Toss lightly, using 2 forks. NNOOTTEESS In North America, use "half and half" for light cream. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy but tedious. _T_i_m_e_: 1 hour preparation. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Marilyn Kushner Microlab, University of California, Berkeley, California, USA Marilyn@merlin.berkeley.edu 2 Aug 2005 123 CHICK-KUNG-PAO(M) Alt.Gourmand Cookbook (11 Apr 86) CHICK-KUNG-PAO(M) KKUUNNGG PPAAOO CCHHIICCKKEENN CHICK-KUNG-PAO - Stir-fried chicken with vegetables This recipe is from a Szechuan cooking class taught by Susan Newberry, Minnetonka, Minnesota. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 3/4 lb _c_h_i_c_k_e_n _b_r_e_a_s_t_, boned and cut into shreds _1 _e_g_g _w_h_i_t_e 1 _g_a_r_l_i_c _c_l_o_v_e_, minced 1 _p_i_e_c_e _g_i_n_g_e_r_, minced 1 1/2 tsp _r_e_d _p_e_p_p_e_r_, crushed 1/2 cup _s_k_i_n_l_e_s_s _p_e_a_n_u_t_s 1/2 cup _b_a_m_b_o_o _s_h_o_o_t_s_, diced 1/2 cup _p_e_a_p_o_d_s 1/2 cup _s_t_r_a_w _m_u_s_h_r_o_o_m_s _o_i_l SSAAUUCCEE:: 2 Tbsp _b_r_o_w_n _b_e_a_n _s_a_u_c_e 1 Tbsp _h_o_i_s_i_n _s_a_u_c_e 1 tsp _s_u_g_a_r 2 tsp _r_i_c_e _c_o_o_k_i_n_g _w_i_n_e (or use dry sherry) 2 Tbsp _w_a_t_e_r PPRROOCCEEDDUURREE (1) Dust chicken breast with cornstarch and massage in egg white. (2) Mix sauce ingredients. (3) Heat oil in wok and stir-fry peanuts briefly. Remove from pan. (4) Stir-fry chicken about two minutes. Remove from pan. (5) Pour in red pepper, garlic and ginger. Fry until peppers begin to change color. (6) Add peapods, mushrooms, bamboo shoots, chicken and sauce. Stir and cook 1 minute. Add peanuts, toss and serve. NNOOTTEESS The original recipe said the mushrooms and peapods are optional but I found that they are a must. The cornstarch and egg white act to seal the moisture so the chicken does not get dry. This gives the chicken a very different texture. I feel this is the way to stir fry chicken. But make sure that you do not let the chicken and egg white stand for more than 5 minutes, otherwise the egg white starts to run. Raw skin- less peanuts are best, but you can also use blanched peanuts. The hoisin sauce and bean sauce are available at any oriental grocery store and at some supermarkets. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 5 minutes cooking. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Chi Vu Honeywell Inc., Systems and Research Center, Minneapolis, MN {ihnp4,philabs}!srcsip!vu 2 Aug 2005 124 CHICK-MILAN(M) Alt.Gourmand Cookbook (29 Oct 87) CHICK-MILAN(M) CCHHIICCKKEENN MMIILLAANNAAIISSEE CHICK-MILAN - Chicken with white sauce This is what my mother serves as Chicken Milanaise. I once ordered Chicken Milanaise at a restaurant, and they served me an entirely dif- ferent dish, so I'm not sure as to whether I'm using the name properly. In any case, this recipe is one of my favourites! IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44--66)) 1 _c_h_i_c_k_e_n 1 Tbsp _s_a_l_t 3 Tbsp _u_n_s_a_l_t_e_d _b_u_t_t_e_r 3 Tbsp _f_l_o_u_r 2 _e_g_g _y_o_l_k_s 1 Tbsp _l_e_m_o_n _j_u_i_c_e 2 cups _w_h_i_t_e _r_i_c_e (to serve on the side) _s_a_l_t _a_n_d _p_e_p_p_e_r (for the sauce) PPRROOCCEEDDUURREE (1) Place the chicken in a pot. Cover it with water, add the salt and bring it to a boil, skimming any scum that may form on the surface. Turn down the heat, cover the pot, and cook the chicken for about 1 hour or until it is done. (2) Remove the chicken from the pot. Skim and discard the chicken fat from the surface of the broth. (3) Reserve 2 cups of broth for the sauce and use the remaining broth to cook the rice according to standard procedures for cooking rice. (4) While the rice is cooking, make the sauce: melt the butter under low heat in a saucepan and add in the flour, salt and pepper. Stir until you get a uniform mixture and then add the reserved broth gradually, stirring constantly. When the mix- ture thickens, remove from the heat. (5) Beat the egg yolks with the lemon juice and add them into the sauce. Stir the sauce until the egg yolks are completely blended. The sauce is ready. (6) Cut the chicken and serve with sauce on both the chicken and the rice. NNOOTTEESS You are supposed to use white pepper in the sauce but, since I don't mind seeing a few black specs in the sauce, I always use black pepper. If you are going to reheat the sauce, make sure that it doesn't come to a boil, otherwise the egg will separate. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Easy. _T_i_m_e_: About 1 1/2 hours. _P_r_e_c_i_s_i_o_n_: Measure the sauce ingredients. CCOONNTTRRIIBBUUTTOORR Kriton Kyrimis Princeton University, Computer Science Dept., Princeton, New Jersey, USA kyrimis@princeton.edu princeton!kyrimis 2 Aug 2005 125 CHICKEN-ADOBO(M) Alt.Gourmand Cookbook (30 Mar 85) CHICKEN-ADOBO(M) CCHHIICCKKEENN AADDOOBBOO CHICKEN-ADOBO - Filipino chicken with garlic Adobo is the national dish of the Philippines. Most warm-weather coun- tries have through the centuries developed recipes that preserve food while flavoring it. This dish is different than many because of its strong component of vinegar. It is at once sour, salty, and drenched in garlic. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 2 lb _c_h_i_c_k_e_n _p_i_e_c_e_s_, cut up or whole 1 _h_e_a_d _o_f _g_a_r_l_i_c_, coarsely chopped (yes, an entire head!) 4 Tbsp _s_o_y _s_a_u_c_e (or more to taste) 1 tsp _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 2 cups _w_a_t_e_r 1/2 cup _v_i_n_e_g_a_r (rice vinegar or white wine vinegar work best) 2 _b_a_y _l_e_a_v_e_s 2 Tbsp _c_o_o_k_i_n_g _o_i_l PPRROOCCEEDDUURREE (1) Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes. (2) Meanwhile, heat the cooking oil in a large, heavy-bottomed frying pan. Peel the garlic, break the cloves into chunks, and brown them over medium-low heat (about 5 minutes). (3) Add the chicken to the frypan and brown it over medium-high heat (about 5 minutes). (4) Add the broth to the frypan and simmer, partly covered, until the chicken is done (about 30 minutes). Do not let it come to a boil. (5) Remove the bay leaves and serve over rice. This dish is too strongly flavored to go well with wine; try serving it with beer. NNOOTTEESS You can substitute pork for the chicken, or mix the two. In the Philip- pines it is the custom to marinate the meat for two days rather before simmering; with the top-grade meats that are universally available in our grocery stores, that is not necessary (though it does deepen and enrich the flavor). To marinate the chicken, mix in the broth and 3 of the garlic cloves after step 1, then put the chicken in a glass dish and pour the marinade over it. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1 hour. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Bob Kunz {ihnp4!hplabs!hp-pcd, uw-beaver!fluke}!hplsla!kunz Hewlett-Packard, Lake Stevens Instrument Division Everett, Washington 2 Aug 2005 126 CHICKEN-APRICT(M) Alt.Gourmand Cookbook (5 Aug 86) CHICKEN-APRICT(M) AAPPRRIICCOOTT CCHHIICCKKEENN CHICKEN-APRICT - Chicken embalmed in apricot nectar Apricot Chicken is the ultimate bachelors delight. It is very simple and tastes wonderful. The recipe was given to me by a group of friends from back home who came to visit me. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 2 lb _c_h_i_c_k_e_n _p_i_e_c_e_s 1 pkg _F_r_e_n_c_h _o_n_i_o_n _s_o_u_p _m_i_x 2 cups _a_p_r_i_c_o_t _n_e_c_t_a_r 1 1/2 lb _c_a_n_n_e_d _a_p_r_i_c_o_t _h_a_l_v_e_s _p_l_a_i_n _f_l_o_u_r PPRROOCCEEDDUURREE (1) Dust chicken in flour. (2) Fry chicken lightly until starting to brown. (3) Place chicken in a casserole dish or a very deep frying pan. Add soup powder, nectar and apricots. Mix everything well. (4) Simmer for 1 hour. NNOOTTEESS I normally use 2 pieces of chicken per person and a 1 1/2 lb can of apricot halves. This will suffice for 4 to 6 people. If you cannot get nectar, then use the juice from the apricot halves. (Of course, if you can buy apricots in nectar ...) The French onion soup quantity is not critical, but a soup packet that makes up 6 cups is about right for 4 to 6 people. Serve with potato (baked or boiled), buttered carrots, and peas. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 1 hour cooking. _P_r_e_- _c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Greg Sharp Dept. Computer Science, Vrije Universiteit, Amsterdam, Netherlands gregor@vu44.uucp 2 Aug 2005 127 CHICKEN-ASIAN(M) Alt.Gourmand Cookbook (25 Feb 86) CHICKEN-ASIAN(M) KKEELLLLYY''SS AASSIIAANN CCHHIICCKKEENN CHICKEN-ASIAN - Chicken with garlic and hot peppers Another winner from _T_h_e _G_a_r_l_i_c _L_o_v_e_r_'_s _C_o_o_k_b_o_o_k _. Don't let the amount of garlic scare you. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 3 1/2 lb _f_r_y_i_n_g _c_h_i_c_k_e_n_, cut into serving pieces 3 Tbsp _p_e_a_n_u_t _o_i_l 1 head _g_a_r_l_i_c_, peeled and coarsely chopped - and yes that says HEAD. The whole thing. 2 _h_o_t _r_e_d _p_e_p_p_e_r_s_, small and dried. These are optional. 3/4 cup _d_i_s_t_i_l_l_e_d _w_h_i_t_e _v_i_n_e_g_a_r 1/4 cup _s_o_y _s_a_u_c_e 3 Tbsp _h_o_n_e_y PPRROOCCEEDDUURREE (1) Heat the oil in a large, heavy skillet and brown chicken on all sides (5-10 minutes). Use medium-high heat. (2) Add garlic and peppers about 1 minute before the end of the browning process. (3) Add the remaining ingredients, and cook over medium heat until chicken is done and sauce has reduced somewhat. This takes about 10 minutes. NNOOTTEESS If you are cooking white and dark meat together, remove the white meat first or it will dry out. Watch that sauce does not burn or boil away. When you look in the skillet to see how everything is going and to get a whiff of the lovely aroma, _d_o _n_o_t take a big whiff. The vinegar will knock you out! This recipe won first place at a recent Garlic Cook-off at the Gilroy Garlic Festival. Serve with rice, Chinese noodles or pasta. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: preparation: 5 minutes, cooking: 20 minutes. _P_r_e_c_i_s_i_o_n_: measure vinegar, soy sauce and honey. CCOONNTTRRIIBBUUTTOORR Sharon Badian AT&T Information Systems, Holmdel, New Jersey ihnp4!mtgzy!seb 2 Aug 2005 128 CHICKEN-BASIL(M) Alt.Gourmand Cookbook (22 May 86) CHICKEN-BASIL(M) CCHHIICCKKEENN WWIITTHH BBAASSIILL SSAAUUCCEE CHICKEN-BASIL - Oven-baked chicken pieces with basil sauce This recipe came originally from _T_h_e _A_u_s_t_r_a_l_i_a_n _W_o_m_e_n_'_s _W_e_e_k_l_y _D_i_n_n_e_r _P_a_r_t_y _C_o_o_k_b_o_o_k _N_o_. _2, available at an Australian newsagent near you. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 4 large _c_h_i_c_k_e_n _f_i_l_l_e_t_s CCRRUUMMBB TTOOPPPPIINNGG 1 cup _f_r_e_s_h _b_r_e_a_d_c_r_u_m_b_s 1/3 cup _g_r_a_t_e_d _p_a_r_m_e_s_a_n 1 Tbsp _c_h_o_p_p_e_d _p_a_r_s_l_e_y 1/4 lb _b_a_c_o_n 3 oz _b_u_t_t_e_r 2 _g_a_r_l_i_c _c_l_o_v_e_s 2 tsp _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 1/2 tsp _d_r_y _m_u_s_t_a_r_d BBAASSIILL SSAAUUCCEE 1/2 cup _o_i_l 1/4 cup _w_h_i_t_e _v_i_n_e_g_a_r 1 _g_a_r_l_i_c _c_l_o_v_e_, crushed 1 cup _f_r_e_s_h _b_a_s_i_l _l_e_a_v_e_s_, finely chopped 1/2 cup _c_r_e_a_m 1 _e_g_g _y_o_l_k PPRROOCCEEDDUURREE CCHHIICCKKEENN (1) Preheat oven to 375 deg. F. (2) Combine breadcrumbs, cheese and parsley. Saute' chopped bacon and drain on absorbent paper. Add the bacon to the bread- crumb mix. This is the crumb topping for the chicken. (3) In a pan, melt the butter, then add the crushed garlic, Worcestershire sauce and mustard. Mix and heat through. (4) Coat the chicken fillets with the butter mixture by dipping them in the saucepan. Arrange in a shallow, ovenproof dish. Press the breadcrumb mixture on top of the chicken pieces to provide a crumb topping. (5) Bake uncovered for 20 to 25 minutes. (6) While the chicken cooks, make the basil sauce: in a saucepan combine all sauce ingredients except the egg yolk. Stir until heated and then add the egg yolk, stirring until thick- ened. Do not boil. Pour the hot sauce over the chicken pieces just before serving. NNOOTTEESS The sauce sounds unusual but tastes great. The fresh basil gives it a good green colour. Serve with green, vegetables, such as beans and snow peas, or a leafy green salad for a colour-coordinated dinner. The finer the ingredients in the topping the better will be its effect. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 30 minutes preparation, 25 minutes cook- ing. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Alex Patison Pyramid Technology Australia, Sydney. alex@pta.oz pyramid!pyrcorp!pta!alex 2 Aug 2005 129 CHICKEN-BOURBN(M) Alt.Gourmand Cookbook (26 Jul 87) CHICKEN-BOURBN(M) OORRAANNGGEE--BBOOUURRBBOONN CCHHIICCKKEENN CHICKEN-BOURBN - Chicken in orange bourbon sauce with buttered almonds The recipe comes originally from _W_o_m_a_n_'_s _D_a_y. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) CCHHIICCKKEENN AANNDD SSAAUUCCEE 2 _w_h_o_l_e _c_h_i_c_k_e_n _b_r_e_a_s_t_s_, halved, boned, skinned (4 halves, about 2 lbs in all) 6 Tbsp _b_u_t_t_e_r_, 1/2 tsp _s_a_l_t 1/2 tsp _p_e_p_p_e_r 12 oz _f_r_o_z_e_n _o_r_a_n_g_e_-_j_u_i_c_e _c_o_n_c_e_n_t_r_a_t_e_, thawed 6 Tbsp _b_o_u_r_b_o_n BBUUTTTTEERREEDD AALLMMOONNDDSS 1/2 cup _s_l_i_v_e_r_e_d _a_l_m_o_n_d_s 2 tsp _b_u_t_t_e_r_, 1/2 tsp _s_a_l_t 1/2 tsp _b_l_a_c_k _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Preheat oven to 425 deg. F. In large heavy oven-proof skil- let melt butter; let cool, but do not let solidify. Turn chicken in butter to coat. Season chicken with salt and pep- per. (2) Tuck edges under, forming compact shape about 1-1/2 inches thick. Place chicken in skillet, skinned side up. Bake at 425 deg. F, basting occasionally, for about 15 minutes. (3) Saute' almonds in butter until lightly toasted. Sprinkle with salt. Let cool to crisp. (4) Remove chicken to warm serving plates; keep warm. (5) Add orange-juice concentrate to drippings in skillet; stir over high heat until reduced by 1/3. Stir in bourbon; heat through. Stir in remaining salt and pepper; pour sauce over chicken. Sprinkle with the almonds. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: approximate measure- ment OK. CCOONNTTRRIIBBUUTTOORR Wayne Thompson Tolerant Systems, San Jose California, USA waynet@tolerant.uucp 2 Aug 2005 130 CHICKEN-BROTH(SP) Alt.Gourmand Cookbook (2 Feb 86) CHICKEN-BROTH(SP) CCHHIICCKKEENN BBRROOTTHH CHICKEN-BROTH - Rich homemade chicken broth Surely people who make use of bouillon cubes have no idea how easy home-made broth can be. This is not a traditional method, but it pro- duces good results. IINNGGRREEDDIIEENNTTSS ((mmaakkeess 1166 ccuuppss)) 1 _s_t_e_w_i_n_g _c_h_i_c_k_e_n (or 2 broilers and a stick of butter) 16 cups _w_a_t_e_r 1 _l_a_r_g_e _y_e_l_l_o_w _o_n_i_o_n 1 _b_a_y _l_e_a_f 1 bunch _p_a_r_s_l_e_y 1 bunch _f_r_e_s_h _t_h_y_m_e (or a teaball with 1/2 tsp dried thyme inside) PPRROOCCEEDDUURREE (1) Take one large, heavy, lidded pan--mine is a six-quart enam- elled cast-iron Copco pan with twenty years' good cooking already logged, and I live in terror that yuppie burglars will break into my house some night and steal it. Put into it one fat old chicken. If you live in a part of the world where there are no fat old chickens for sale, put in two scrawny young chickens and a stick of butter. (2) Put the pan in a cold oven, turn the temperature to 325 deg. F and wait patiently, doing nothing whatsoever to the chicken, for about four hours, till it's dark golden. (3) Take the pot out of the oven and let it cool to room tempera- ture. Strip the meat off the bones. Cover everything, meat and bones, with a gallon of water at room temperature. Add a raw onion, peeled and quartered, a bay leaf, a bunch of pars- ley tied together with string, and a small bunch of thyme similarly tied or a teaball with dried thyme leaves in it. Bring the water up to a simmer and let it just simmer (make a mirror, as the French say) for ten minutes. Turn it off and return it to room temperature again. (4) Take the meat out. It is not as good as it was before the wee simmer, but perfectly satisfactory for chicken salad or on waffles with creamed chicken or whatever. Waste not want not. (5) Add another quart of water, bring the broth back up to a sim- mer and simmer it for twenty minutes. Strain out the bones and vegetables. You should have about four quarts. NNOOTTEESS I've never had good luck freezing broth (it starts to taste thinnish), so this is as much as I ever make at once. I keep it in the refrigera- tor in quart Mason jars. I've read that you should simmer saved broth for twenty minutes every four or five days, but it never lasts that long in my house, so I can't comment. I use a cup wherever a recipe calls for a cup of chicken broth. And then, after it's been around for a day or two, somebody suggests we really haven't had chicken soup with rice for a long, long time ... or matzoh dumplings ... or tortellini in brodo ... and then it's all gone. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: about 6 hours, most of it waiting. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Mary-Claire van Leunen Digital Equipment Corporation, Systems Research Center, Palo Alto, CA 2 Aug 2005 131 CHICKEN-BROTH(SP) Alt.Gourmand Cookbook (2 Feb 86) CHICKEN-BROTH(SP) mcvl@decsrc.ARPA or decwrl!mcvl 2 Aug 2005 132 CHICKEN-CACC-1(M) Alt.Gourmand Cookbook (6 Aug 86) CHICKEN-CACC-1(M) CCHHIICCKKEENN CCAACCCCIIAATTOORREE II CHICKEN-CACC-1 - Southern-Italian style baked chicken This is one of my favorite recipes. It was recomended by a very close friend who got it from an old cookbook. It is very easy and can be whipped up on short notice. I really like it for its garlic and wine taste. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 33)) 1 _c_h_i_c_k_e_n_, cut into parts. Or use breast pieces. 1 cup _w_i_n_e _v_i_n_e_g_a_r 1 cup _o_l_i_v_e _o_i_l 1 cup _d_r_y _w_h_i_t_e _w_i_n_e 3 _g_a_r_l_i_c _c_l_o_v_e_s _r_o_s_e_m_a_r_y 1 tsp _s_u_g_a_r _s_a_l_t _a_n_d _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Heat the olive oil in a large ovenproof frying pan. Crush the garlic and saute' for 15-20 minutes. Be careful not to burn the garlic (2) Clean and trim chicken, leaving the skin on. Add to frypan, then add salt and pepper. Cook on medium heat until the chicken begins to brown. (3) Preheat oven to 350 deg. F. (4) Add the vinegar and bring to a boil. Partially cover, lower heat, and cook until the liquid is reduced to the original volume. then add crushed rosemary to taste. (5) Add wine and sugar, return to boil, reduce heat, and cook partially covered until the liquid is again reduced to its original volume. (6) Bake at 350 deg. F for 15-20 minutes or until brown. NNOOTTEESS I usually use a white California zinfandel wine. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1 1/2 hours. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Andrew Elliott Dept of Biochemistry, University of Nevada, Reno, Nevada, USA seismo!unrvax!elliott 2 Aug 2005 133 CHICKEN-CINN-1(M) Alt.Gourmand Cookbook (30 Oct 87) CHICKEN-CINN-1(M) CCIINNNNAAMMOONN CCHHIICCKKEENN CHICKEN-CINN-1 - Chicken with tomatoes and cinnamon IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66--88)) 5 lbs _c_h_i_c_k_e_n_, cut up (1 large chicken or 2 small chickens) 2 _o_n_i_o_n_s diced 5 _g_a_r_l_i_c _c_l_o_v_e_s 1/4 lb _b_u_t_t_e_r 1/2 cup _v_e_r_m_o_u_t_h _o_r _s_h_e_r_r_y 2 oz _b_r_a_n_d_y 1/4 tsp _c_i_n_n_a_m_o_n 1 tsp _c_a_y_e_n_n_e _p_e_p_p_e_r 1 tsp _t_o_m_a_t_o _p_a_s_t_e 1/2 lb _r_i_p_e _t_o_m_a_t_o_e_s_, diced PPRROOCCEEDDUURREE (1) In a large casserole, saute' onions and garlic over medium heat in butter until onions are soft. (2) Brown chicken pieces in the butter and remove from pot as they are done. (3) When all chicken pieces are browned, turn up heat, add ver- mouth and brandy to pot and stir until bubbling. (4) Turn heat down to low, add cinnamon, tomato paste, and pep- per, and stir until mixed. (5) Add chicken back to pot, and add tomatoes. Cook over very low heat for at least 2 hours, until chicken is tender. NNOOTTEESS Vary the seasonings to taste by leaving out the garlic or doubling it, or by increasing or decreasing the amount of cayenne pepper. You can use crushed red pepper flakes in place of the cayenne. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 2 hours simmering. _P_r_e_c_i_s_i_o_n_: no need to measure, except the cayenne pepper. CCOONNTTRRIIBBUUTTOORR Andrew L. Duane Compugraphic Corp., Wilmington, Massachusetts, USA {decvax,ulowell,ima,ism780c}!cg-atla!duane 2 Aug 2005 134 CHICKEN-CURRY(M) Alt.Gourmand Cookbook (31 Jan 86) CHICKEN-CURRY(M) MMUURRGGHH MMUUSSAALLLLAAMM CHICKEN-CURRY - Chicken curry This recipe is the real thing. Throw out your curry powder: you'll never use it again once you've tried this recipe. Chicken curry using the real spices cannot be beat!! IINNGGRREEDDIIEENNTTSS ((sseerrvveess 22--33)) 1 _c_h_i_c_k_e_n 1 piece _f_r_e_s_h _g_i_n_g_e_r (about 3/4 inch of a ginger root) 12-14 _g_a_r_l_i_c _c_l_o_v_e_s 1 _l_a_r_g_e _o_n_i_o_n 1 _c_i_n_n_a_m_o_n _s_t_i_c_k 2 _w_h_o_l_e _b_r_o_w_n _c_a_r_d_a_m_o_m _p_o_d_s 4 _w_h_o_l_e _g_r_e_e_n _c_a_r_d_a_m_o_m _p_o_d_s 1 _w_h_o_l_e _s_t_a_r _a_n_i_s_e (use all 8 arms and the seeds inside them) 12-14 _b_l_a_c_k _p_e_p_p_e_r_c_o_r_n_s 6-8 _c_l_o_v_e_s 1 tsp _t_u_r_m_e_r_i_c 1 tsp _r_e_d _c_h_i_l_i _p_o_w_d_e_r (or substitute fresh red chilies, diced) 2 _g_r_e_e_n _c_h_i_l_i_e_s 1/2 cup _y_o_g_u_r_t 1/4 cup _o_i_l (preferably ghee, if available) salt _t_o _t_a_s_t_e _f_r_e_s_h _c_o_r_i_a_n_d_e_r _l_e_a_v_e_s (optional) PPRROOCCEEDDUURREE (1) Clean and joint chicken. If you don't like the skin, remove it. (2) Mash the ginger into a paste (or chop finely) and mince the garlic. (3) Heat oil in a large frying pan. Use "medium high heat". (4) Break apart the star anise to release the seeds inside the arms. To the frypan, add onions, cinnamon stick, cardamom pods, star aniseed, peppercorns, cloves, garlic and ginger. Be careful not to burn the garlic. Saute' until the onions are cooked but not browned. (5) Add the chicken, turmeric, and chili powder and cook on a medium heat, stirring often. (6) When the oil starts to separate (the gravy will have oil floating on its surface), add the yogurt and cook till the chicken is done and the gravy is thick. Finally, add the fresh coriander leaves. NNOOTTEESS This is the basic recipe. Try varying the whole spice combinations until you find a favorite. The recipe doubles well. A cardamom pod is not the same thing as a cardamom seed. Make sure you get the pods. A pod is about the size of a pea, and contains seeds inside it. Don't substitute the ground version of any of the whole spices, the effect will not be the same. And don't use white cardamom pods. You may want to remove the smaller whole spices prior to adding the yogurt so that unwitting guests don't eat them. Try the recommended quantity of garlic. The flavour is surprisingly subtle. More yogurt makes more gravy. Also a longer cooking time. Vary the amount of chilies to suit your taste. This recipe is medium hot. I hope this satisfies your mouth-hunger. The spice quantities may be varied to suit your preferences. 2 Aug 2005 135 CHICKEN-CURRY(M) Alt.Gourmand Cookbook (31 Jan 86) CHICKEN-CURRY(M) RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy, though timing matters when cooking the onions. _T_i_m_e_: 20 minutes preparation, 1 1/2 hours cooking. _P_r_e_c_i_s_i_o_n_: measure the oil. CCOONNTTRRIIBBUUTTOORR Joseph Sotham University of British Columbia, Vancouver BC joseph@ubc-medgen.cdn It is better to travel happily than to arrive 2 Aug 2005 136 CHICKEN-CURRY2(M) Alt.Gourmand Cookbook (4 Jan 87) CHICKEN-CURRY2(M) QQUUIICCKK CCHHIICCKKEENN CCUURRRRYY CHICKEN-CURRY2 - An Easy-to-prepare chicken curry A quick and easy meal for one person. This is a modified version of a recipe invented by my friend Myles Sinnott. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 11)) 1/4 lb _c_o_o_k_e_d _c_h_i_c_k_e_n_, chopped 1 _s_m_a_l_l _o_n_i_o_n chopped 2 cups _c_a_u_l_i_f_l_o_w_e_r_, broken into florets 6 _m_u_s_h_r_o_o_m_s sliced 3 Tbsp _s_o_y_a _s_a_u_c_e 5 Tbsp _c_o_o_k_i_n_g _o_i_l 1 cup _c_h_i_c_k_e_n _s_t_o_c_k _c_u_r_r_y _p_o_w_d_e_r PPRROOCCEEDDUURREE (1) Heat the oil in a small frying pan. (2) Place the chopped onion in the frying pan and cook until the onion becomes soft and brown. (3) Place the chicken, mushrooms, cauliflower and soya sauce into the frying pan and cook for 10 minutes, stirring occasion- ally. (4) Add curry powder, whilst stirring, until the oil is soaked up by the powder. (5) Place the cup of chicken stock into the pan and simmer till the liquid is reduced, stirring continuously. (6) Best served with brown rice or fried sliced potatoes. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 20 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Andy Cheese Department of Computer Science, University of Nottingham, UK abc@cs.nott.ac.uk mcvax!ukc!nott-cs!abc 2 Aug 2005 137 CHICKEN-CURRY3(M) Alt.Gourmand Cookbook (30 Jun 87) CHICKEN-CURRY3(M) CCUURRRRYY CCHHIICCKKEENN WWIITTHH GGRRAAPPEESS CHICKEN-CURRY3 - Chicken fruit salad curry One day I was invited to a beach picnic, and asked to bring a salad. A friend and I got together in his kitchen and concocted a curried chicken salad with grapes. It was delicious, but we forgot to write down the recipe. After some more experimentation, I have come up with this recipe. I don't know if it is the same as what we made that day at the beach, but it is similar and delicious. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88--1100)) 6-8 _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t _p_i_e_c_e_s (3-4 chicken breasts, halved and boned) 2-6 cups _s_e_e_d_l_e_s_s _g_r_a_p_e_s (vary amount to taste) 1 1/2 _c_u_p_s_" 2 cups _m_a_y_o_n_a_i_s_e 4 tsp _c_u_r_r_y _p_o_w_d_e_r 3 tsp _o_l_i_v_e _o_i_l 1 tsp _c_a_y_e_n_n_e _p_e_p_p_e_r 1/2 tsp _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 1 tsp _f_r_u_i_t _v_i_n_e_g_a_r PPRROOCCEEDDUURREE (1) Make the sauce by mixing together all ingredients except the chicken and the grapes. Season to taste (sample by dipping a grape into the sauce and then eating it). (2) Broil the chicken breasts (3-5 minutes on each side in a pre- heated broiler), then dice or shred into small bite-sized pieces. (3) Cook the pasta according to package directions, and drain. (4) Mix chopped chicken with 2 cups of whole grapes. Add the cooked drained pasta. Cover with the sauce. Mix well. Add more grapes to taste. My taste is to add vast quantities of grapes. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 25 minutes including cooking the chicken and pasta. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Tracy Larrabee Stanford University, Computer Science Department, Palo Alto, CA, USA larrabee@polya.stanford.edu larrabee@decwrl.dec.com 2 Aug 2005 138 CHICKEN-CURRY4(M) Alt.Gourmand Cookbook (12 Oct 87) CHICKEN-CURRY4(M) AANNDDYY''SS MMUURRGGHH KKUURRMMAA CHICKEN-CURRY4 - A simple chicken curry IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 4-8 _g_r_e_e_n _c_a_r_d_a_m_o_n _p_o_d_s 2 lb _c_h_i_c_k_e_n _m_e_a_t 1 cup _p_l_a_i_n _y_o_g_u_r_t 6-8 _w_h_o_l_e _c_l_o_v_e_s 1 tsp _s_a_l_t 2 tsp _c_i_n_n_a_m_o_n 1 tsp _t_u_r_m_e_r_i_c 1 _m_e_d_i_u_m _o_n_i_o_n 6-8 _S_z_e_c_h_u_a_n _p_e_p_p_e_r_c_o_r_n_s 4 Tbsp _v_e_g_e_t_a_b_l_e _o_i_l 2 _b_a_y _l_e_a_v_e_s 1-5 _g_a_r_l_i_c _c_l_o_v_e_s (to taste) 1/4 tsp _g_i_n_g_e_r _r_o_o_t 1 tsp _b_l_a_c_k _p_e_p_p_e_r 1/4 cup _t_o_m_a_t_o _p_u_r_e_e 1 cup _w_a_t_e_r PPRROOCCEEDDUURREE (1) Thoroughly clean the chicken pieces, then marinate with yogurt and salt for 1 hour. (2) Meanwhile, prepare the spices. Chop the garlic and ginger, then add black pepper to this mixture. Set aside in a small bowl. (3) Near the end of the hour of marinating, melt the shortening in a coverable skillet (woks will do). Chop the onion, and brown in the skillet for about 10 minutes. (4) After the onions are ready, add the garlic/ginger/pepper mix- ture. Let simmer for approximately 5 minutes, then add the chicken. (5) Let the chicken simmer for approximately 30 minutes or until cooked. (6) Add the cardamons, cloves, cinnamon, turmeric, and bay leaves. Leave them whole. Simmer for 5 minutes. (7) Finally, add the tomato puree and water to the mixture, and cook until the mixture has thickened. NNOOTTEESS Serve with rice and chapati. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 1 hour marinating, 15 minutes preparation, 1 hour cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Andy House Software Engineering Institute, Pittsburgh, PA, USA ahouse@dz.sei.cmu.edu 2 Aug 2005 139 CHICKEN-GRAPE(M) Alt.Gourmand Cookbook (6 Mar 86) CHICKEN-GRAPE(M) GGRREEAATT GGRRAAPPEE CCHHIICCKKEENN CHICKEN-GRAPE - Chicken in wine with grapes and orange This recipe was originally posted by Wayne Thompson. I thought it was great, and I submit it here with some variations. This colors in this dish are a feast for the eyes. The recipe comes originally from _E_l_e_- _g_a_n_t _M_e_a_l_s _w_i_t_h _I_n_e_x_p_e_n_s_i_v_e _M_e_a_t_s, by Ortho Books. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44 ttoo 66)) 3 _c_h_i_c_k_e_n _b_r_e_a_s_t_s_, halved, boned, skinned (6 halves, about 3 lbs in all) 2 Tbsp _b_u_t_t_e_r_, (or margarine) 1 Tbsp _o_r_a_n_g_e _m_a_r_m_a_l_a_d_e (I suggest fresh coarsely-grated orange peel) 1/4 tsp _t_a_r_r_a_g_o_n_, crumbled 1 _g_r_e_e_n _o_n_i_o_n_, thinly sliced (use part of the top) 1/3 cup _d_r_y _w_h_i_t_e _w_i_n_e 1 cup _s_e_e_d_l_e_s_s _g_r_a_p_e_s (try red grapes, such as "Flame") 1/4 cup _w_h_i_p_p_i_n_g _c_r_e_a_m _s_a_l_t _n_u_t_m_e_g PPRROOCCEEDDUURREE (1) Sprinkle chicken breasts with salt and nutmeg. Brown lightly in heated butter in a large frying pan. (2) Add marmalade, tarragon, green onion and wine. Cover, reduce heat and simmer 10 minutes. (3) Add grapes, cover again and continue cooking about 10 minutes longer, until chicken is cooked through (test with a small sharp knife in thickest part). (4) Using a slotted spoon, remove chicken and grapes to a warm serving dish; keep warm. Add cream to liquid in pan. Bring to boiling, stirring, and cook until reduced and slightly thick- ened. Salt to taste. Pour sauce over chicken. NNOOTTEESS (WT) I use a whole cut up chicken. (CSR) I like to cook the chicken in a black cast-iron pan and serve after step 3. I skip the cream sauce, because it smothers the beautiful black-green-red-orange-tan colors. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: approximate measure- ment OK. CCOONNTTRRIIBBUUTTOORR Wayne Thompson, Tolerant Systems, San Jose CA (waynet@tolerant) Conor Rafferty, Stanford University, Palo Alto CA (conor@fuji) 2 Aug 2005 140 CHICKEN-GUMBO(M) Alt.Gourmand Cookbook (24 Feb 86) CHICKEN-GUMBO(M) CCHHIICCKKEENN--SSAAUUSSAAGGEE GGUUMMBBOO CHICKEN-GUMBO - Gumbo with chicken and Andouille sausage This is a recipe that I got originally from Paul Prudhomme's cookbook, _T_h_e _L_o_u_i_s_i_a_n_a _K_i_t_c_h_e_n. It is a classic Louisiana dish. Serve with gumbo-style rice. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 55)) 1 _c_h_i_c_k_e_n_, cut into 10 pieces. _s_a_l_t _g_a_r_l_i_c _p_o_w_d_e_r _c_a_y_e_n_n_e _p_e_p_p_e_r 1 cup _o_n_i_o_n_s_, finely chopped. 1 cup _g_r_e_e_n _b_e_l_l _p_e_p_p_e_r_, finely chopped. 3/4 cup _c_e_l_e_r_y_, finely chopped. 1 1/4 cups _f_l_o_u_r 1/2 tsp _s_a_l_t 1/2 tsp _g_a_r_l_i_c _p_o_w_d_e_r 1/2 tsp _c_a_y_e_n_n_e _p_e_p_p_e_r _v_e_g_e_t_a_b_l_e _o_i_l for deep frying 7 cups _c_h_i_c_k_e_n _s_t_o_c_k_, homemade or canned 1/2 lb _A_n_d_o_u_i_l_l_e _s_m_o_k_e_d _s_a_u_s_a_g_e_, cut into 1/4-inch cubes. (See note about this ingredient) 1 tsp _g_a_r_l_i_c PPRROOCCEEDDUURREE (1) Cut extra fat from the chicken pieces. Sprinkle each gener- ously on both sides with salt, garlic powder and cayenne, rubbing the spices in after all three have been applied. Let stand at room temperature while you chop the vegetables and heat the oil. (2) Chop the onions, bell pepper and celery, combine in a bowl, and set aside. (3) In a large, heavy skillet, heat 1 to 1 1/2 inches of oil until very hot 375 deg. F to 400 deg. F Leave about 1/2 inch of space below the top of the pan, so it won't overflow when you add the chicken pieces later. Use a deep fry thermometer if you have one. (4) While the oil is heating, combine the flour, 1/2 tsp salt, 1/2 ts garlic powder and 1/2 tsp cayenne in a paper bag. When the oil is almost hot enough, add the chicken pieces one or two at a time and shake until they are well coated. Save 1/2 cup of the leftover flour. (5) Put the stock in a large kettle or Dutch oven, and begin heating it to a boil. (6) Fry the chicken until the crust is brown on both sides and the meat is cooked. This takes about 6 minutes a side for light meat, a bit longer for dark. Drain on paper towels. You may have to fry the chicken in two batches. (7) Pour the hot oil into a glass measuring cup, being very care- ful to leave as many of the browned particles as possible in the pan. Pour 1/2 cup of the oil back into the pan and dis- card the rest. (8) Place the pan over high heat. Using a whisk, gradually stir in the leftover flour. Cook, whisking constantly, until this _r_o_u_x is dark red-brown (about 4 minutes). Be very careful not to scorch the mixture, or to splash any onto your skin as 2 Aug 2005 141 CHICKEN-GUMBO(M) Alt.Gourmand Cookbook (24 Feb 86) CHICKEN-GUMBO(M) you stir. Remove from the heat, add the vegetable mixture all at once and stir until the vegetables are all coated. Return the pan to low heat, and cook, stirring constantly, for about 5 minutes. (9) Check that the stock has reached a boil. Add the vegetable mixture to the stock in spoonfuls, stirring with the whisk after each addition. Return to a boil and stir in the andouille and the minced garlic. Simmer uncovered for about 45 minutes. (10) While the gumbo is cooking, remove the skin from the chicken pieces, and cut off as much meat as you can. Cut the meat into small pieces (about 1/2 inch cubes). When the gumbo is cooked, add the chicken meat. (11) The original recipe did not call for this, but I take time to spoon off the fat from the top of the gumbo. This is mostly oil, which does not solidify when you chill it. You should be able to take off at least 1/2 cup. (12) To serve as a main course, mound 1/2 cup of cooked gumbo- style rice in a soup bowl, and ladle about 1 1/4 cups gumbo around the rice. For an appetizer, use 1 Tbspof 3/4 cup of gumbo. NNOOTTEESS Note about Andouille (pronounced an-DOO-ee) sausage: this is a uniquely spiced, smoked sausage made mostly in Louisiana. If you can get some, then use it; it makes a substantial difference to the recipe to use it. If you can't, then try the Polish sausage _k_i_e_l_b_a_s_a as a substitute. Do _n_o_t substitute the sausage called "Louisiana Sausage" or "Louisiana Hot Sausage.'' It's not the same thing. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate to hard. _T_i_m_e_: 1 hour preparation, 1 hour cook- ing. _P_r_e_c_i_s_i_o_n_: measure the seasonings. CCOONNTTRRIIBBUUTTOORR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto CA hplabs!oday 2 Aug 2005 142 CHICKEN-KORMA(M) Alt.Gourmand Cookbook (2 Jan 86) CHICKEN-KORMA(M) CCHHIICCKKEENN KKOORRMMAA CHICKEN-KORMA - Indian braised chicken with onions, cloves, and ginger I learned to like Indian food in London, where delicious Indian food can be had in simple restaurants at hamburger prices and the fare at fancy places ranks among the finest food on Earth. Back in America, to satisfy my new craving for good Indian food I had to learn to cook it myself. This is a Friday-night supper dish in our family--too complex for a weekday meal, and too plain to serve to company. Indian food is often quite elaborate, so by their standards this is a fast and simple dish. It is a classical Indian recipe, found in many cookbooks. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 4 _c_h_i_c_k_e_n _b_r_e_a_s_t _p_i_e_c_e_s (boned) In other words, split and bone two breasts) 1/2 cup _s_a_f_f_l_o_w_e_r _o_i_l 1/4 cup _c_l_a_r_i_f_i_e_d _b_u_t_t_e_r (the Indians call this "ghee") 6 _m_e_d_i_u_m _y_e_l_l_o_w _o_n_i_o_n_s 3 _g_a_r_l_i_c _c_l_o_v_e_s 1 1/2 Tbsp _g_i_n_g_e_r 10-12 _w_h_o_l_e _g_r_e_e_n _c_a_r_d_a_m_o_m _s_e_e_d_s_, cracked. Or use 2 tsp of ground cardamom. 20 _w_h_o_l_e _c_l_o_v_e_s 5 _b_a_y _l_e_a_v_e_s 1 tsp _s_a_l_t 1 1/2 tsp _c_o_r_i_a_n_d_e_r (ground) 1/2 tsp _c_a_y_e_n_n_e _p_e_p_p_e_r (or more to taste) 8 oz _p_l_a_i_n _y_o_g_u_r_t 1/2 cup _w_a_t_e_r 1/2 cup _m_i_l_k PPRROOCCEEDDUURREE (1) Cut the chicken breasts into bite-size pieces and set aside. Peel the onions and chop them fine. You should have about 3 cups of onion. Mince the garlic and add to the bowl of chopped onions. (2) In a big frypan that has a lid, heat the butter and oil, then saute' the onions and garlic for about 10 minutes, until the first hint of browning. Use "medium high" heat. (3) Crack the cardamom seeds between your fingers, just to get the shell open. Att them to the pan. Add the ginger, cloves, bay leaves, and salt. Saute' until the onions are nice and brown, about 5 more minutes. (4) Mix the coriander and red pepper with the yogurt. Add the yogurt to the frypan, stirring as you pour, slowly enough that the onion doesn't stop bubbling. It could take several minutes to do this, depending on the diameter of your frypan. (5) When the last of the yogurt dries up, add the chicken pieces and brown them. Add 1/2 cup water, reduce heat, cover, and simmer 20 minutes. (6) Stir in the milk and turn off the heat. It needs to sit a few minutes to let the flavors blend. The longer you let it sit after cooking, the better it will taste (up to several hours). (7) While the chicken is sitting, cook some rice. I make saffron rice to go with this dish. 2 Aug 2005 143 CHICKEN-KORMA(M) Alt.Gourmand Cookbook (2 Jan 86) CHICKEN-KORMA(M) (8) Fish out the bay leaves, and as many of the whole cloves as you can find, before serving. Check to make sure it is moist enough (it should have the consistency of applesauce). Reheat over low heat. Serve. NNOOTTEESS Indians put a lot more salt in their cooking than this recipe calls for; if you want to make it more authentic you should double or triple the salt. Indians also don't like chicken skin, and will go to great lengths to prevent even small pieces of chicken skin from getting into the food. I rather like chicken skin myself, and I don't try very hard to keep it out of this dish. If you can't find green cardamom seeds, don't bother using white ones-- they've been bleached and processed and don't have much flavor left. Use ground cardamom instead. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate (timing is somewhat important) _T_i_m_e_: 1 hour plus "sitting time." _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Brian Reid DEC Western Research Laboratory, Palo Alto CA reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid 2 Aug 2005 144 CHICKEN-LEMON(M) Alt.Gourmand Cookbook (2 FEB 87) CHICKEN-LEMON(M) DDEEEEPP--FFRRIIEEDD LLEEMMOONN CCHHIICCKKEENN CHICKEN-LEMON - Crispy chunks of chicken in sweet lemon sauce IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22--33)) 2 _b_e_l_l _p_e_p_p_e_r_s_, (1 green and 1 red) 1 lb _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t BBAATTTTEERR 1/2 cup _f_l_o_u_r 1/4 cup _c_o_r_n_s_t_a_r_c_h 1/2 tsp _d_o_u_b_l_e_-_a_c_t_i_n_g _b_a_k_i_n_g _p_o_w_d_e_r 1/4 tsp _s_a_l_t 1/2 tsp _v_e_g_e_t_a_b_l_e _o_i_l SSAAUUCCEE 1 _l_e_m_o_n 3 Tbsp _s_u_g_a_r 1/2 cup _w_a_t_e_r 1 tsp _c_o_r_n_s_t_a_r_c_h 2 tsp _w_a_t_e_r _s_p_r_i_g_s _o_f _p_a_r_s_l_e_y PPRROOCCEEDDUURREE (1) Wash and seed the peppers. Cut each one into strips 2x 1/4 inches (2) Cut the boneless chicken breast into strips 3x 1/2 inches. (3) Prepare the batter by mixing in a bowl the flour, cornstarch, baking powder, salt, water, and oil. Stir until smooth. (4) Cut half of the lemon into thin semicircular slices. Prepare the lemon sauce by squeezing the juice from the other half of the lemon and combining in a cup with the sugar and water. Stir well. (5) Combine 1 tsp cornstarch and 2 tsp water in a second cup. This mixture will be used later to thicken the lemon sauce. (6) Dip each piece of chicken in the batter and let the excess drip back into the bowl. (7) Deep fry the chicken in small batches. It is best to use an electric deep fryer, but if this is not available, heat 1 quart of vegetable oil in a wok or deep pan until it is very hot. Then add about 5 pieces of chicken at a time to the oil and cook, covered, for about 5 minutes or until a golden brown crust forms. Check once a minute to see if the pieces are sticking together, and if so, separate them. After each batch is finished, set aside on a paper towel to drain off the excess oil. (8) Cook the lemon sauce by pouring the lemon-sugar mixture into a saucepan and bring to a boil. Add the cornstarch-water mix- ture and stir until thickened. (9) To please the eye as well as the palate, mix up the chicken and colored pepper pieces and pile on a plate. Top with sprigs of parsley and place the lemon slices around the out- side of the plate. Put the hot lemon sauce in a cup so that people can pour it over their chicken just before eating, to keep it crispy. NNOOTTEESS Serve with rice. Don't forget to start the rice so that it will be done at the same time as the chicken. 2 Aug 2005 145 CHICKEN-LEMON(M) Alt.Gourmand Cookbook (2 FEB 87) CHICKEN-LEMON(M) A nice-looking dish for company. The deep-fried chicken pieces can also be served as party snacks instead of junk food. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: With an electric deep fryer, easy; without one, moderate. _T_i_m_e_: 45 minutes. _P_r_e_c_i_s_i_o_n_: Measure the batter ingredients. CCOONNTTRRIIBBUUTTOORR Andy Tanenbaum Dept. of Math and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND ast@cs.vu.nl seismo!mcvax!cs.vu.nl!ast 2 Aug 2005 146 CHICKEN-LIME(M) Alt.Gourmand Cookbook (13 Apr 87) CHICKEN-LIME(M) SSUUPPRREEMMEESS DDEE VVOOLLAAIILLLLEE RROOUUGGEE EETT VVEERRTT CHICKEN-LIME - Chicken breasts in tomato-lime sauce This recipe was originally posted to net.cooks in May of '82 by Martin Minow @ decvax. The French name means "boneless chicken breasts in red and green sauce." I like it a lot. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22)) 1 _w_h_o_l_e _c_h_i_c_k_e_n _b_r_e_a_s_t MMAARRIINNAADDEE _j_u_i_c_e _o_f _1 _l_i_m_e 1/2 cup _w_h_i_t_e _w_i_n_e 1 _g_a_r_l_i_c _c_l_o_v_e_, finely chopped 1 tsp _g_i_n_g_e_r pinch _t_a_r_r_a_g_o_n SSAAUUCCEE _j_u_i_c_e _o_f _1 _l_i_m_e 3 oz _w_h_i_t_e _w_i_n_e _s_a_l_t_e_d _b_u_t_t_e_r 3 oz _t_o_m_a_t_o _p_a_s_t_e PPRROOCCEEDDUURREE (1) Mix the marinade ingredients. Bone the chicken breast, obtaining 2 supremes, and marinate for at least 30 minutes. Reserve bones. (2) Cook a boullion using the bones. You will need about 3 ozof (3) Drain, flatten, and flour the supremes. Saute' quickly in clarified butter, about two minutes on each side. Remove and keep warm. (4) Raise the heat to high, add wine, lime juice, tomato paste, and bouillon. Cook down until it looks like it's been cooked too much. Remove from heat and swirl in a goodly chunk of butter. If you remove the sauce too soon, it will be too soupy. The sauce should be cinnamon-coloured and shiny. There will be very little sauce--you may need a rubber scraper to get it out of the pan. (5) Serve with rice or some other bland vegetable. NNOOTTEESS Experiment with the sauce, varying the ratio of ingredients. I have just strained the chunky bits from the marinade and used that. Wear a raincoat when making the sauce. It splatters. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate (judgment required). _T_i_m_e_: 30 minutes marinating, 10 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Tony Lill XIOS Systems Corporation, Ottawa, Ontario, Canada tony@xios.UUCP 2 Aug 2005 147 CHICKEN-MACAD(M) Alt.Gourmand Cookbook (18 Dec 86) CHICKEN-MACAD(M) QQUUIICCKK MMAACCAADDAAMMIIAA CCHHIICCKKEENN CHICKEN-MACAD - Quick and easy chicken with macadamia nuts and honey I devised this recipe last year. We like it a lot, and it's very quick. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 22)) 1 _g_a_r_l_i_c _c_l_o_v_e_, pressed 4 _c_h_i_c_k_e_n _b_r_e_a_s_t_s_, boned 1/4 tsp _d_i_l_l 1/2 _s_w_e_e_t _r_e_d _p_e_p_p_e_r 1/4 lb _g_r_e_e_n _b_e_a_n_s (optional) 1 _l_a_r_g_e _t_o_m_a_t_o 1/8 lb _m_a_c_a_d_e_m_i_a _n_u_t_s 4 Tbsp _h_o_n_e_y 1/8 tsp _s_e_s_a_m_e _s_e_e_d_s _s_e_s_a_m_e _o_i_l PPRROOCCEEDDUURREE (1) Slice or chop all ingredients. Saute' the garlic in the sesame oil, until just fragrant. Add the dill and the chicken, and saute' for about five minutes. (2) Add the green beans and the red pepper; saute' for another couple of minutes. (3) Add the tomato and the macademia nuts; saute' another minute or two. (4) Add the honey and the sesame seeds. Continue cooking just long enough to warm the honey. NNOOTTEESS This is wonderful served with couscous. I recommend using chicken broth when cooking the couscous. If you want to take the time, you can thicken the sauce with 1/4 tsp arrowroot, or some cornstarch. RRAATTIINNGG Difficulty: easy. _T_i_m_e_: 20 minutes. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Alan M. Marcum Sun Microsystems, Mountain View, California, USA marcum@nescorna.Sun.COM sun!nescorna!marcum 2 Aug 2005 148 CHICKEN-MARNAR(M) Alt.Gourmand Cookbook (4 Dec 86) CHICKEN-MARNAR(M) QQUUIICCKK CCHHIICCKKEENN MMAARRIINNAARRAA CHICKEN-MARNAR - A quick and easy chicken with cheese and marinara This is the quickest chicken recipe I know. It's especially great for working parents, although I've used it for entertaining guests, as well. I don't remember where I got it from. Actually, I think I made it up! IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 4 _c_h_i_c_k_e_n _b_r_e_a_s_t_s_, skinned 16 oz _m_a_r_i_n_a_r_a _s_a_u_c_e 8 oz _m_o_z_z_a_r_e_l_l_a _c_h_e_e_s_e_, sliced thinly PPRROOCCEEDDUURREE (1) Place chicken breasts in baking pan. (2) Cover each breast with a few slices of cheese. (3) Pour sauce over chicken and cheese. (4) Cover lightly with foil. (5) Bake in 350 oven for about 40 minutes. (6) Spoon sauce from bottom of baking pan over chicken every 10 or 15 minutes. (7) Remove foil for last 10 or 15 minutes of baking. NNOOTTEESS If you prefer, this can be prepared using boned chicken, in which case you should shorten the cooking time to 25 minutes. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 40 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Bonnie McClean Control Data Corp/LLNL, Pleasanton, CA mcclean@lll-tis-b.ARPA {ihnp4,dual,sun}!lll-lcc!styx!mcclean 2 Aug 2005 149 CHICKEN-MICRN(M) Alt.Gourmand Cookbook (14 Feb 86) CHICKEN-MICRN(M) MMIICCRROONNEESSIIAANN CCHHIICCKKEENN CHICKEN-MICRN - Easy marinated chicken for outdoor BBQ This recipe was obtained from a friend of a friend several years ago. It has been a hit everytime and is guaranteed to have your downwind neighbors salivating at your doorstep. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 22--44)) 4 _c_h_i_c_k_e_n _b_r_e_a_s_t_s (leave bones and skin intact) 3 _l_e_m_o_n_s 1 _m_e_d_i_u_m _o_n_i_o_n_, chopped 12 oz _b_e_e_r 4 oz _s_o_y _s_a_u_c_e 1 _g_a_r_l_i_c _c_l_o_v_e_, mashed or chopped PPRROOCCEEDDUURREE (1) Squeeze the juice of the lemons over the chicken and let stand while preparing the rest of the marinade. (2) In a large bowl, combine the beer, soy sauce, chopped onion, and chopped garlic. Drain the lemon juice from above into this mixture. (3) Put the chicken in the marinade, cover and refrigerate for 3-4 hours minimum. It's better to marinate overnight. Make sure chicken is covered by marinade. (4) Over an OPEN outdoor grill (gas or charcoal), cook the chicken for about 40 minutes turning every 10 minutes or so. Each time the chicken is turned, redip the pieces in the marinade. NNOOTTEESS More chicken may be added to this recipe; the only limiting factor is that the chicken be covered with the marinade while in the refrigera- tor. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes to prepare marinade, overnight in refrigerator, 40 minutes to cook. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Bill Dow Micro-Comp Consulting, Dallas, Tx. {texsun!rrm, convex!infoswx}!mcomp!bill 2 Aug 2005 150 CHICKEN-MOLE-1(M) Alt.Gourmand Cookbook (4 Apr 86) CHICKEN-MOLE-1(M) QQUUIICCKK CCHHIICCKKEENN MMOOLLEE CHICKEN-MOLE-1 - a microwave version of mole poblano Mole Poblano (pronounced MOE-lay puh-BLAH-no) is the kind of Mexican cooking one doesn't often find in restaurants outside of Mexico. It consists of chicken in a dark, spicy sauce full of nuts and sesame seeds. All of the traditional mole recipes I've seen require several hours of preparation and cooking time, so I developed this version for those of us who have only limited time for cooking. It takes about an hour to put together. IINNGGRREEDDIIEENNTTSS ((sseerrvveess ffoouurr)) 1 _m_e_d_i_u_m _o_n_i_o_n_, chopped (or 1/2 large onion) 1 _c_l_o_v_e minced 2 Tbsp _b_u_t_t_e_r 1 _b_a_y _l_e_a_f 6 _p_e_p_p_e_r_c_o_r_n_s 3 _w_h_o_l_e _c_l_o_v_e_s_, crushed 8 oz _t_o_m_a_t_o _s_a_u_c_e 1 cup _c_h_i_c_k_e_n _b_r_o_t_h 1 slice _b_r_e_a_d_, shredded 1/4 tsp _c_r_u_s_h_e_d _a_n_i_s_e _s_e_e_d_s 1/2 tsp _c_i_n_n_a_m_o_n 1 Tbsp _s_u_g_a_r 3-4 Tbsp _g_r_o_u_n_d _c_h_i_l_e (approximately; see note below) 2 Tbsp _s_e_s_a_m_e _s_e_e_d_s 1/2 cup _s_l_i_v_e_r_e_d _b_l_a_n_c_h_e_d _a_l_m_o_n_d_s 1 1/2 oz _M_e_x_i_c_a_n _c_h_o_c_o_l_a_t_e_, grated (see note). This is a half circle in the usual packaging. 1 _c_h_i_c_k_e_n_, cut up (about 3 pounds) PPRROOCCEEDDUURREE (1) Put the onion, garlic, and margarine in a large (3-quart) microwavable, covered casserole. Cover and microwave on half power for 2-3 minutes, or until butter is melted and the onion is starting to soften. (2) Mix in the rest of the ingredients except the chocolate and the chicken. Cover and microwave on high for 10 minutes, stirring after half the time. When the sauce is done, stir in the chocolate until it's melted. (3) Add the chicken, coating each piece with sauce. Microwave covered, on high power for about 30 minutes. Rearrange the pieces twice during cooking so it cooks evenly. The chicken is done when it starts to fall away from the bone. NNOOTTEESS My microwave puts out 650 watts on high power and has a turntable in it. You'll probably have to stir things more often if yours doesn't have a turntable. If your microwave is rated at less than 600 watts, it's probably too small to fit the chicken in anyway. Use pure ground chile, not "chile powder" (which usually contains other ingredients). The stuff I use comes in little plastic bags, and they keep it in the Mexican food section of the store instead of the spice section. The hotness of the chile can vary considerably, so the most reliable procedure is to mix in a little at a time, tasting the sauce as you go along. Mole is supposed to be spicy, not scorchingly hot; a blend of mild chiles gives the best flavor. I usually use about 2 Tbsp mild Pasilla chile and another 2 Tbsp medium hot California chile. Mexican chocolate comes in round tablets about 3 inches in diameter. If you can't find any in the grocery store, use a piece of a dark chocolate candy bar (or semi-sweet chocolate chips) instead, and add an 2 Aug 2005 151 CHICKEN-MOLE-1(M) Alt.Gourmand Cookbook (4 Apr 86) CHICKEN-MOLE-1(M) additional 1/2 tsp cinnamon. You can substitute pine nuts, toasted pumpkin seeds, or raisins for all or part of the almonds. In theory, you can cook this on top of the stove in a Dutch oven in the traditional style, although I've never tried it myself. Judging by the recipes I've seen, you should simmer the chicken in water for about an hour first, then make the sauce and cook the chicken in the sauce for another half hour. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 30 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Sandra Loosemore Evans and Sutherland Computer Company, Salt Lake City Utah {decwrl,utah-gr!uplherc}!esunix!loosemor loosemore@utah-20 2 Aug 2005 152 CHICKEN-MOLE-2(M) Alt.Gourmand Cookbook (6 May 86) CHICKEN-MOLE-2(M) KKIILLLLEERR CCHHIICCKKEENN MMOOLLEE CHICKEN-MOLE-2 - Chicken or duck in hot mole sauce Here's a quick killer recipe for mole sauce; serve it on a well-roasted duckling or chicken. IINNGGRREEDDIIEENNTTSS ((22 ccuuppss ssaauuccee)) 1 cup _o_n_i_o_n_, chopped 1 _c_l_o_v_e _g_a_r_l_i_c_, minced (or more to taste) 2 Tbsp _o_i_l _o_r _b_u_t_t_e_r 1/2 cup _t_o_m_a_t_o _s_a_u_c_e 1/4 cup _r_a_i_s_i_n_s 1/4 cup _s_m_o_o_t_h _p_e_a_n_u_t _b_u_t_t_e_r 2 tsp _s_u_g_a_r 1 tsp _c_h_i_l_i _p_o_w_d_e_r (or more to taste) Get the freshest ground chili you can. 1/4 tsp _c_i_n_n_a_m_o_n 1/8 tsp _g_r_o_u_n_d _c_l_o_v_e_s 1/2 oz _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e 1 1/2 cups _w_e_a_k _c_h_i_c_k_e_n _b_r_o_t_h PPRROOCCEEDDUURREE (1) Saute' onion and garlic in oil or butter until tender but not brown. (2) Combine this with remaining ingredients in a blender or food processor and blend until smooth. (3) Return to saucepan and simmer 15-20 minutes, stirring fre- quently. (4) Roast some chicken or duck according to your favorite recipe. (5) Brush the sauce over the bird at serving time; optionally sprinkle with chopped peanuts RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: Approximate measure- ment OK. CCOONNTTRRIIBBUUTTOORR Bob Statsinger FileNet Corp, Costa Mesa CA bob@felix.UUCP 2 Aug 2005 153 CHICKEN-PEANUT(M) Alt.Gourmand Cookbook (28 Oct 86) CHICKEN-PEANUT(M) CCUURRRRIIEEDD PPEEAANNUUTT CCHHIICCKKEENN CHICKEN-PEANUT - Chicken in a spicy peanut sauce I got this recipe from my cousin who lives in Amsterdam. She got it from a book of Jewish recipes from Curacao. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 2 _S_m_a_l_l _f_r_y_i_n_g _c_h_i_c_k_e_n_s_, cut into serving-size pieces 1/4 cup _o_i_l 2 tsp _s_a_l_t_, or less, to taste 3 tsp _c_u_r_r_y _p_o_w_d_e_r_, or more, to taste 1 _l_a_r_g_e _o_n_i_o_n_, sliced 1 _l_a_r_g_e _g_r_e_e_n _p_e_p_p_e_r_, cut into strips 1 large _t_o_m_a_t_o_, skinned and sliced 1/4 cup _c_r_u_n_c_h_y _p_e_a_n_u_t _b_u_t_t_e_r 1/4 cup _w_a_t_e_r PPRROOCCEEDDUURREE (1) Brown the chicken pieces in the oil. Stir the salt and curry powder into the drippings and cook, stirring, for one minute. (2) Add onion, pepper, and tomato. Cover and simmer five min- utes. Add chicken pieces, cover and simmer 30 minutes or until tender. (3) Remove chicken pieces to a dish, or over rice. Blend peanut butter with water and stir into gravy. Heat to boiling while stirring constantly. Serve. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 45 minutes. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Ed Gould mt Xinu, Berkeley, California, USA {ucbvax,decvax}!mtxinu!ed 2 Aug 2005 154 CHICKEN-PINE1(M) Alt.Gourmand Cookbook (4 Jan 87) CHICKEN-PINE1(M) CCHHIICCKKEENN AANNDD PPIINNEEAAPPPPLLEE CHICKEN-PINE1 - Chicken with pineapple and soya sauce This is my own recipe; it is a quick and easy meal for one person. It's a nice thing to do with leftover chicken. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 11)) _c_o_o_k_e_d _c_h_i_c_k_e_n_, chopped 1 _s_m_a_l_l _o_n_i_o_n_, chopped 6 _m_u_s_h_r_o_o_m_s_, sliced 1 Tbsp _s_o_y_a _s_a_u_c_e 1 Tbsp _c_o_o_k_i_n_g _o_i_l 8-10 oz _c_h_i_c_k_e_n _s_o_u_p (one small tin) 4 oz _p_i_n_e_a_p_p_l_e _c_h_u_n_k_s (one small tin) PPRROOCCEEDDUURREE (1) Heat the oil in a small frying pan. (2) Place the chopped onion in the frying pan and cook until the onion becomes soft and brown. (3) Place the chicken and mushrooms into the frying pan and cook for 5 minutes, stirring occasionally. (4) Place both the cans of soup and pineapple chunks into a small saucepan and heat until simmering. (5) Place the cooked onion, chicken, mushrooms and soya sauce into the saucepan. (6) Simmer until the sauce is reduced. This can take up to a quarter of an hour. (7) Best served with brown rice or noodles. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 30 minutes cooking. CCOONNTTRRIIBBUUTTOORR Andy Cheese Department of Computer Science, University of Nottingham, UK abc@cs.nott.ac.uk mcvax!ukc!nott.cs!abc 2 Aug 2005 155 CHICKEN-POPSD(M) Alt.Gourmand Cookbook (21 Feb 86) CHICKEN-POPSD(M) PPOOPPPPYYSSEEEEDD CCHHIICCKKEENN CHICKEN-POPSD - Chicken casserole with poppy seeds This is an easy and good way to use some cooked chicken. I got the recipe from my grandmother, who "hates to cook" but nevertheless seems to do a great job... IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 2 cups _c_o_o_k_e_d _c_h_i_c_k_e_n (white or dark meat) 13 oz _s_o_u_r _c_r_e_a_m 13 oz _c_a_n_n_e_d _c_r_e_a_m _o_f _c_h_i_c_k_e_n _s_o_u_p (1 can of condensed soup) 1 cup _R_i_t_z _c_r_a_c_k_e_r _p_i_e_c_e_s (about 1 "tube" of crackers) 2 oz _b_u_t_t_e_r 2 Tbsp _p_o_p_p_y _s_e_e_d_s PPRROOCCEEDDUURREE (1) Cut the chicken into bite-sized pieces, and put it on the bottom of a casserole dish big enough to hold it. (2) Combine sour cream and condensed chicken soup in a pan, and pour it over the chicken in an even layer. (3) In the same pan, (save dishes!) melt the butter, and add bro- ken-up crackers and poppy seeds. Mix together and distribute over the chicken and sauce. (4) Bake at about 325 deg. F for 20-30 minutes--until the topping is brown, the sauce is bubbling, and the chicken is hot. NNOOTTEESS Somehow this doesn't seem very nutritious. Serve it with lots of veg- etables. Broccoli and carrots go well. Use more or less of the ingre- dients to taste, or depending on how many you are serving. Use differ- ent soups. Add mushrooms. Add other stuff. Have fun. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 40 minutes. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR William "Chops" Westfield Stanford University, Palo Alto, CA "Cooking (and eating) is my second greatest passion." BillW@Score.Stanford.EDU, ...glacier!navajo!billw 2 Aug 2005 156 CHICKEN-SALAD1(M) Alt.Gourmand Cookbook (27 Jan 87) CHICKEN-SALAD1(M) CCHHIINNEESSEE CCHHIICCKKEENN SSAALLAADD CHICKEN-SALAD1 - Chicken salad with Chinese seasonings This is a delicious salad my mother has been making for years. She found the recipe in the cookbook that came with her wok. If you leave out the fried bean threads, this is a reasonbly low-calorie dish. And if you use all vegetable oils, there's almost no cholesterol in it (except for what's in the chicken). IINNGGRREEDDIIEENNTTSS ((sseerrvveess 33--44)) 2 lbs _c_h_i_c_k_e_n _p_a_r_t_s MMAARRIINNAADDEE 2 Tbsp _s_o_y _s_a_u_c_e 1 Tbsp _s_h_e_r_r_y dash _g_a_r_l_i_c _p_o_w_d_e_r 2 tsp _m_i_n_c_e_d _f_r_e_s_h _g_i_n_g_e_r SSAALLAADD 2 oz _b_e_a_n _t_h_r_e_a_d (one package) 2 cups _o_i_l 2 stalks _g_r_e_e_n _o_n_i_o_n_s 1 _i_c_e_b_e_r_g _l_e_t_t_u_c_e 1 _b_u_n_c_h _c_o_r_i_a_n_d_e_r 1/2 tsp _d_r_y _m_u_s_t_a_r_d 1 Tbsp _o_i_l 2 Tbsp _s_e_s_a_m_e _o_i_l 1 Tbsp _s_o_y _s_a_u_c_e 1-2 Tbsp _v_i_n_e_g_a_r 3 Tbsp _t_o_a_s_t_e_d _s_e_s_a_m_e _s_e_e_d_s PPRROOCCEEDDUURREE (1) Mix soy sauce, sherry, garlic powder, ginger. Marinate the chicken in this mixture for several hours. (2) Bake the chicken, skin side up, for 45 minutes at 350 deg. F. Let the cooked chicken cool. (3) When the chicken is cool, shred it. (4) Deep-fry the bean thread in small batches in 2 cups oil. Drain. (5) Shred the green onions and lettuce. (6) Cut the coriander into 1-inch lengths. (7) Place the chicken, lettuce, green onions, and coriander in a large bowl. Mix in the dry mustard. Add the sesame oil, oil, soy sauce, vinegar, sesame seeds, and bean thread. Mix well. Serve. NNOOTTEESS You can add garlic and ginger to the salad dressing that goes on the salad. This is also good hot--heat it just enough to get it hot and serve immediately. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: marinating: several hours; baking: 45 minutes; preparation: 20 minutes. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Aviva Garrett Santa Cruz, California, USA Excelan, Inc., San Jose, Calif. ucbvax!mtxinu!excelan!aviva 2 Aug 2005 157 CHICKEN-SALAD1(M) Alt.Gourmand Cookbook (27 Jan 87) CHICKEN-SALAD1(M) 2 Aug 2005 158 CHICKEN-SHANT(M) Alt.Gourmand Cookbook (30 Oct 86) CHICKEN-SHANT(M) SSHHAANNTTUUNNGG CCHHIICCKKEENN CHICKEN-SHANT - Quick Asian-style chicken breast IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22--33)) 1 _c_h_i_c_k_e_n _b_r_e_a_s_t_, skinned and boned 2 Tbsp _c_o_r_n _s_t_a_r_c_h 3 Tbsp _s_o_y _s_a_u_c_e 1 Tbsp _s_h_e_r_r_y 1 _g_a_r_l_i_c _c_l_o_v_e_, minced 3 Tbsp _o_i_l 1 Tbsp _t_o_a_s_t_e_d _s_e_s_a_m_e _s_e_e_d_s 1/2 lb _b_e_a_n _s_p_r_o_u_t_s 1 _b_u_n_c_h _g_r_e_e_n _o_n_i_o_n_s 1 Tbsp _s_l_i_v_e_r_e_d _f_r_e_s_h _g_i_n_g_e_r _r_o_o_t PPRROOCCEEDDUURREE (1) Slice onions, separate white from green parts. (2) Cut chicken into thin narrow strips. Combine 1 Tbsp corn- starch, 1 Tbsp soy sauce, and sherry with garlic in dish, mix with chicken, and set aside. (3) Blend remaining 1 Tbsp cornstarch, remaining 2 Tbsp soy sauce, and 1 cup water; set aside. (4) Heat 1 Tbsp oil in a wok. Stir fry chicken for one minute; remove and set aside. (5) Heat 2 Tbsp oil in the wok. Add bean sprouts, white part of onion, and ginger. Stir fry for 3 minutes. (6) Return chicken to wok; add soy sauce mixture, green onions, and sesame. Bring to boil, cook till thick. Serve over noo- dles or rice. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 20 minutes. _P_r_e_c_i_s_i_o_n_: approxi- mate measurement OK. CCOONNTTRRIIBBUUTTOORR Katherine Rives Albitz Hewlett-Packard, Ft. Collins, Colorado, USA hplabs!hpfcla!hpcnof!k_albitz 2 Aug 2005 159 CHICKEN-SSOUR1(M) Alt.Gourmand Cookbook (2 FEB 87) CHICKEN-SSOUR1(M) EEAASSYY SSWWEEEETT AANNDD SSOOUURR CCHHIICCKKEENN CHICKEN-SSOUR1 - A nice Chinese dinner you can make at home IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22--33)) 1 lb _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t 1 tsp _c_h_o_p_p_e_d _g_i_n_g_e_r 1 _e_g_g _w_h_i_t_e 1/2 tsp _s_a_l_t 2 tsp _c_o_r_n_s_t_a_r_c_h 1/2 cup _v_e_g_e_t_a_b_l_e _o_i_l (peanut oil is best, but sunflower is good too) 1 _g_r_e_e_n _p_e_p_p_e_r (bell pepper) 6 _c_a_r_r_o_t_s 12 oz _c_a_n_n_e_d _p_i_n_e_a_p_p_l_e _c_h_u_n_k_s (drained, but reserve 1/2 cup of the juice. SSAAUUCCEE 2 tsp _s_h_e_r_r_y 2 tsp _l_i_g_h_t _s_o_y _s_a_u_c_e 1 Tbsp _v_i_n_e_g_a_r 1 tsp _s_u_g_a_r 1 Tbsp _c_o_r_n_s_t_a_r_c_h 1 tsp _s_a_l_t PPRROOCCEEDDUURREE (1) Cut up the chicken into bite-sized chunks. (2) Combine ginger, egg white, 1/2 tsp salt, 2 tsp cornstarch, and 1 tsp oil. Add the chicken chunks and stir until the chicken is well coated. (3) Wash green pepper. Discard seeds and stem. Cut into strips 1x 1/4 inches. (4) Peel carrots. If they are thick, cut in half lengthwise. Cut diagonally into pieces about 1 inch long. Cook the car- rots in boiling water for 3-5 minutes, depending how crunchy you like your carrots. (5) Drain pineapple chunks, saving 1/2 cup of the juice. (6) Prepare the sweet and sour sauce by mixing sherry, soy sauce, vinegar, sugar, reserved pineapple juice, 1 Tbsp cornstarch, and 1 tsp salt. Stir well and set aside. (7) Heat 3 Tbsp of oil very hot in a wok or deep cast iron pan. Peanut oil is best since it has a high smoking point. Stir- fry the chicken by putting a small batch (e.g., 5 pieces) of the cubed chicken in the wok and stirring continuously until golden brown. Remove to a dish. Repeat until all the chicken has been cooked, adding small amounts of oil as it gets used up. (8) Heat 1 Tbsp oil in an empty wok. Stir fry the parboiled car- rots and the green pepper for 30 seconds. (9) Add the chicken and the pineapple chunks to the vegetables in the wok. Stir 1 minute or until well mixed and reheated. (10) Add sweet and sour sauce to wok. Stir until thickened. NNOOTTEESS Serve with rice. I serve this recipe to company all the time and am amazed at how many people don't realize that you can cook Chinese food at home. It is always a big hit. The recipe works equally well with lean pork, tofu cubes, or soy beans instead of the chicken. 2 Aug 2005 160 CHICKEN-SSOUR1(M) Alt.Gourmand Cookbook (2 FEB 87) CHICKEN-SSOUR1(M) Don't forget to start cooking the rice so it will be done at the same time as the chicken. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 45 minutes. _P_r_e_c_i_s_o_n_: measure the sauce ingredients. CCOONNTTRRIIBBUUTTOORR Andy Tanenbaum Dept. of Math and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND ast@cs.vu.nl seismo!mcvax!cs.vu.nl!ast 2 Aug 2005 161 CHICKEN-STFRY1(M) Alt.Gourmand Cookbook (2 FEB 87) CHICKEN-STFRY1(M) SSTTIIRR--FFRRIIEEDD CCHHIICCKKEENN CHICKEN-STFRY1 - Chinese stir-fried chicken with broccoli and nuts IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22--33)) 1 lb _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t 12 _w_h_i_t_e _m_u_s_h_r_o_o_m_s 1/2 lb _f_r_e_s_h _b_r_o_c_c_o_l_i (or 1 package frozen broccoli) 1/4 cup _c_h_i_c_k_e_n _b_r_o_t_h 2 Tbsp _s_o_y _s_a_u_c_e 2 Tbsp _s_h_e_r_r_y 1 Tbsp _c_o_r_n_s_t_a_r_c_h 1 _e_g_g _w_h_i_t_e 1/2 tsp _s_a_l_t 1/2 cup _v_e_g_e_t_a_b_l_e _o_i_l (peanut oil is best, but sunflower oil is good too) 1/2 tsp _c_o_r_n_s_t_a_r_c_h 6 oz _c_a_n_n_e_d _b_a_m_b_o_o _s_h_o_o_t_s (optional) 6 oz _c_a_s_h_e_w _n_u_t_s_, broken into large pieces PPRROOCCEEDDUURREE (1) Cut the boneless chicken breast into bite-sized pieces. (2) Wash and slice the mushrooms. (3) If using fresh broccoli, wash and cut it up into bite-sized pieces. If using frozen broccoli, heat it or partially thaw it first. (4) Combine chicken broth, soy sauce, sherry, and 1 Tbsp corn- starch. Stir well and set aside. (5) Combine beaten egg white, salt, 1/2 tsp oil, and 2 tsp corn- starch. Add the chicken cubes to the mixture and stir until the chicken is well coated. (6) In a wok or deep cast iron pan, heat 3 Tbsp vegetable oil until hot. Add the chicken pieces in small batches and stir continuously until golden brown. After each batch is fin- ished, remove and drain. Add oil sparingly as needed. (7) Stir fry the mushrooms in the wok. (8) Stir fry the broccoli in the wok. (9) Combine the chicken, mushrooms, broccoli, bamboo shoots, and cashew nuts in the wok. Stir fry to get everything warm again. Add the bouillon-cornstarch sauce and stir until thickened. NNOOTTEESS Serve with rice. Don't forget to start the rice so that it will be done at the same time as the chicken. Bamboo shoots are available in cans at Chinese grocery stores. Fresh broccoli is preferable to frozen, and it should be stir-fried for only a few minutes to keep it crunchy. Endless variations of this basic recipe are possible. Beef, pork, or other lean meats can be substi- tuted for the chicken. Tofu cubes or brown beans can be used to make this a vegetarian recipe. Chopped almonds can be used instead of cashews. Water chestnuts are a delightful addition. Green or red bell peppers can be used instead of broccoli. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 45 minutes. Precision: no need to measure. 2 Aug 2005 162 CHICKEN-STFRY1(M) Alt.Gourmand Cookbook (2 FEB 87) CHICKEN-STFRY1(M) CCOONNTTRRIIBBUUTTOORR Andy Tanenbaum Dept. of Math and Computer Sci., Vrije Universiteit, Amsterdam, HOLLAND ast@cs.vu.nl seismo!mcvax!cs.vu.nl!ast 2 Aug 2005 163 CHICKEN-STUFF(M) Alt.Gourmand Cookbook (20 Feb 86) CHICKEN-STUFF(M) SSTTUUFFFFEEDD CCHHIICCKKEENN CHICKEN-STUFF - Roast chicken stuffed with rice and vegetables This is a recipe that I've evolved slowly, and I think I've finally got it right. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22--33)) 1 _w_h_o_l_e _c_h_i_c_k_e_n_, with giblets 1/2 cup _u_n_c_o_o_k_e_d _w_h_i_t_e _r_i_c_e pinch _s_a_f_f_r_o_n (use the amount that sticks to the first 1/2 inch of the tip of a paring knife.) 2 _c_e_l_e_r_y _s_t_a_l_k_s 8-10 _m_e_d_i_u_m_-_s_i_z_e_d _m_u_s_h_r_o_o_m_s 2-3 _s_c_a_l_l_i_o_n_s (depending on size) 2-3 Tbsp _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Pre-heat oven to 450 deg. F. (2) Clean the chicken--remove any large gobs of fat and rinse away any residual goo from its inside. (3) Cook the rice in 1 cup of water, along with the saffron. Salt to taste. Saute' the giblets in about 2 Tbsp of butter. (4) While these are cooking, clean and cut up the celery, mush- rooms, and scallions into small pieces. (5) When the giblets are done, chop them well. (6) Mix the rice, vegetables, and mushrooms together in a bowl, and cram as much as will fit into the chicken. Tie the ends of the drumsticks and the tail together. Rub about 1 Tbsp of butter over the skin of the chicken. Place remaining stuff- ing into a glass or ceramic casserole, cover, and set aside. (7) Place in the chicken in the oven, uncovered. After 10 min- utes, lower heat to 350 deg. F. (8) The chicken should cook approximately 20 minutes per pound. Test the chicken by pricking it in the thickest part of the thigh; when it is done, only clear juices will come out. If the chicken is still underdone, blood will come out. (9) Half an hour before the chicken is done, put the additional stuffing in the oven. NNOOTTEESS If there are leftovers, be sure to remove any extra stuffing from the inside of the chicken, as it will sour if stored inside the bird. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate (cooking time is critical) _T_i_m_e_: 30 minutes prepa- ration, 45 minutes cooking. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Helen Anne Vigneau Dual Systems, Berkeley, California, USA {ihnp4,cbosgd,hplabs,decwrl,ucbvax,sun}!dual!hav 2 Aug 2005 164 CHICKEN-STUFF2(M) Alt.Gourmand Cookbook (8 Sep 87) CHICKEN-STUFF2(M) CCHHRRIISSTTMMAASS//TTHHAANNKKSSGGIIVVIINNGG SSTTUUFFFFIINNGG CHICKEN-STUFF2 - Holiday stuffing with fruit and nuts This is an elaborate version of the type of poultry stuffing made in Greece. People there have never heard of bread stuffings and, once you taste this recipe, you'll never want to hear about bread stuffings either! I got the recipe from my mother, who got it from a friend, who got it from her sister-in-law, who... IINNGGRREEDDIIEENNTTSS ((ssttuuffffss 55--66 llbbss ppoouullttrryy)) 1/2 lb _g_r_o_u_n_d _b_e_e_f 2 Tbsp _b_u_t_t_e_r 1 tsp _s_a_l_t 1/2 cup _u_n_c_o_o_k_e_d _w_h_i_t_e _r_i_c_e 1 _p_o_u_l_t_r_y _l_i_v_e_r (from the bird you are going to stuff) 1/2 cup _p_i_n_e _n_u_t_s 1/2 cup _w_h_o_l_e _b_l_a_n_c_h_e_d _a_l_m_o_n_d_s 10 _p_i_t_t_e_d _p_r_u_n_e_s 1/2 cup _r_a_i_s_i_n_s 10-15 _c_h_e_s_t_n_u_t_s PPRROOCCEEDDUURREE (1) Cook the chestnuts: Cut a groove on each chestnut, and roast them on the stove (if you've got an electric stove, placing the chestnuts on the burner will do the trick, though you'll have to do some cleaning afterwards.) When they're done, peel them. Watch your hands. (2) Brown the beef with half the butter. (3) Add the rice, salt and a little water, and let it cook on low heat, until the water is absorbed. (4) Boil the liver, mince it and add it into the rice and meat. (5) Add the almonds, prunes, raisins, chestnuts (cut in chunks) and pine nuts. Add a small amount of water and let everything simmer until the water is absorbed. (6) The stuffing is ready to use. Add the remaining butter and bake it. I usually wrap the stuffing in aluminum foil, put it in a separate pan and bake it along with the chicken. When the chicken is ready, the stuffing is ready too! NNOOTTEESS If the chestnut-roasting procedure is to messy for you, then just boil them. The amounts in the ingredients list are there for completeness' sake. You should really interpret them as "a few", "a handful" or "one small package". The only thing you have to bear in mind is that putting more prunes will make the stuffing sourer, and putting more raisins will make it sweeter. The original recipe suggested using unpitted prunes. I believe that using pitted prunes is safer for the teeth! RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 1 hour preparation, 1-2 hours cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Kriton Kyrimis Princeton University, Computer Science Dept., Princeton, New Jersey, USA kyrimis@princeton.princeton.edu allegra!princeton!kyrimis 2 Aug 2005 165 CHICKEN-TARRAG(M) Alt.Gourmand Cookbook (26 Feb 87) CHICKEN-TARRAG(M) CCHHIICCKKEENN TTAARRRRAAGGOONN CHICKEN-TARRAG - Saute'd chicken with a tarragon cream sauce This recipe comes from the little cookbook _A_n_o_d_y_n_e _D_e_l_i_g_h_t_s_, a collec- tion of recipes by Barbara Tyne who, along with her husband Tom, oper- ated the chartered yacht _A_n_o_d_y_n_e in the Caribbean. Barbara served this dish with rice and broccoli tossed with butter, garlic, and Parmesan cheese. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 4 _c_h_i_c_k_e_n _b_r_e_a_s_t_s 3 Tbsp _b_u_t_t_e_r 1 cup _d_r_y _v_e_r_m_o_u_t_h 2 tsp _d_i_j_o_n _m_u_s_t_a_r_d 1 cup _h_e_a_v_y _c_r_e_a_m 1 tsp _t_a_r_r_a_g_o_n pinch _s_a_l_t _a_n_d _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Remove the skin and bone from the chicken breasts. Pound with a meat mallet until chicken breast is of even thickness. (2) Melt the butter in a skillet. Saute' chicken 4 minutes on each side. Remove the chicken to a warm dish while you pre- pare the sauce. (3) Mix the dijon mustard into the vermouth and pour the mixture into the skillet. Stir to dissolve the browned bits in the pan. Reduce volume of liquid by half over medium heat. (4) Add the heavy cream and the tarragon. Stir continuously, 5 to 10 minutes, until mixture thickens. (5) Arrange the chicken on a serving dish and pour some of the cream sauce over it. Serve the remaining sauce on the side. NNOOTTEESS For a different flavor, saute' 1/2 cup chopped mushrooms before deglaz- ing the skillet with the vermouth. If you are daring, you can cook the chicken breasts at the same time you are making the sauce, using one hand for each. This will make the chicken be warmer when served. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy if you buy boneless chicken breasts. _T_i_m_e_: 5 minutes preparation, 10 minutes cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Robin Harris Foster AT&T Information Systems, Lincroft New Jersey, USA mtuxo!rfoster 2 Aug 2005 166 CHICKEN-VINDAL(M) Alt.Gourmand Cookbook (29 Oct 87) CHICKEN-VINDAL(M) CCHHIICCKKEENN VVIINNDDAALLOOOO CHICKEN-VINDAL - Spicy chicken curry Nearly every Indian restaurant serves something that it calls Chicken Vindaloo, but the dish varies greatly from place to place. This recipe is a modification of a vindaloo recipe that appears in Madhur Jaffrey's _I_n_d_i_a_n _C_o_o_k_i_n_g (Barron's 1983). I've attempted to approximate the Chicken Vindaloo served at The Tandoor Palace on Second Avenue in New York. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44--66)) 2 tsp _w_h_o_l_e _c_u_m_i_n _s_e_e_d_s 1 tsp _b_l_a_c_k _p_e_p_p_e_r_c_o_r_n_s 1 tsp _c_a_r_d_a_m_o_m _s_e_e_d_s 3 in _s_t_i_c_k _c_i_n_n_a_m_o_n 1 1/2 tsp _w_h_o_l_e _b_l_a_c_k _m_u_s_t_a_r_d _s_e_e_d_s 1 tsp _w_h_o_l_e _f_e_n_u_g_r_e_e_k _s_e_e_d_s 5 Tbsp _w_h_i_t_e _w_i_n_e _v_i_n_e_g_a_r 1 tsp _s_a_l_t 1 tsp _c_a_y_e_n_n_e _p_e_p_p_e_r 1 tsp _l_i_g_h_t _b_r_o_w_n _s_u_g_a_r 10 Tbsp _v_e_g_e_t_a_b_l_e _o_i_l 2 _l_a_r_g_e _y_e_l_l_o_w _o_n_i_o_n_s_, peeled and cut into half-rings 6 Tbsp _w_a_t_e_r 1 in _c_u_b_e _o_f _f_r_e_s_h _g_i_n_g_e_r_, peeled and coarsely chopped 8-10 _c_l_o_v_e_s _g_a_r_l_i_c_, peeled and coarsely chopped 1 Tbsp _g_r_o_u_n_d _c_o_r_i_a_n_d_e_r _s_e_e_d_s 1/2 tsp _g_r_o_u_n_d _t_u_r_m_e_r_i_c 2 lb _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t_, cut into bite-sized pieces 8 oz _t_o_m_a_t_o _s_a_u_c_e 1/2 lb _n_e_w _p_o_t_a_t_o_e_s_, peeled and quartered PPRROOCCEEDDUURREE (1) Grind cumin seeds, black pepper, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds together in a spice grinder. In a small bowl, combine ground spices, vinegar, salt, cayenne pepper and brown sugar. Set aside. (2) Heat oil in large saucepan over medium heat. Fry onions, stirring frequently, until they are a rich, dark brown. Remove onions with a slotted spoon and put them in a blender. Turn off the heat, but do not discard the oil. Add 3 Tbsp water (or more if necessary) to the onions and blend until you have a smooth paste. Add this onion paste to the spices in the bowl. This mixture is the _v_i_n_d_a_l_o_o _p_a_s_t_e_. (3) Put the ginger and garlic in a blender. Add 3 Tbsp water and blend until you have a smooth paste. (4) Heat the remaining oil in the saucepan over medium heat. When hot, add the ginger--garlic paste. Stir until the paste browns slightly. Add the coriander and turmeric. Stir a few seconds. Add the chicken, a little at a time, and brown lightly. (5) Add the vindaloo paste, tomato sauce and potatoes to the chicken in the saucepan. Stir and bring to a slight boil. (6) Cover the saucepan, reduce heat to low, and simmer for about an hour, or until potatoes are tender. (7) Serve over rice. NNOOTTEESS Don't undercook the onions. They should be cooked until dark brown. If the onion paste turns out gray rather than brown, then the onions 2 Aug 2005 167 CHICKEN-VINDAL(M) Alt.Gourmand Cookbook (29 Oct 87) CHICKEN-VINDAL(M) were not cooked enough. This dish is very, very hot. It may not seem so at first, but the spices have a cumulative effect that builds up over the course of the meal. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 30 minutes preparation, 2 to 3 hours cook- ing. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Jim Mattson University of California at San Diego, La Jolla, Calif., USA mattson%cs@ucsd.edu 2 Aug 2005 168 CHICKEN-WBACON(M) Alt.Gourmand Cookbook (1 Jan 86) CHICKEN-WBACON(M) CCHHIICCKKEENN WWIITTHH CCHHIIPPPPEEDD BBEEEEFF AANNDD BBAACCOONN CHICKEN-WBACON - Succulent and easy chicken This recipe makes the most succulent and juicy chicken I've had. It is very easy to make. The only drawback is that you have to start the night before you want to serve it. It would be a good recipe for when you have company, since you can do most of the work the previous day. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 8 pieces _c_h_i_c_k_e_n _b_r_e_a_s_t (4 whole breasts) 4 oz _c_h_i_p_p_e_d _b_e_e_f (1 package). 8 slices _b_a_c_o_n (about 1/2 lb) 13 oz _m_u_s_h_r_o_o_m _s_o_u_p _c_o_n_c_e_n_t_r_a_t_e (_e_._g_. 1 can Campbell's soup) 1 cup _s_o_u_r _c_r_e_a_m PPRROOCCEEDDUURREE (1) Cut chipped beef into strips. Line the baking pan with them. (2) Wrap bacon around chicken. Put in pan on top of beef. (3) Mix soup and sour cream. Pour mixture over chicken. (4) Cover tightly and refrigerate overnight, or at least several hours. It comes out better if you do it overnight. (5) Bake in 275 deg. F oven, uncovered, for three hours. NNOOTTEESS A note on ingredients for non-US cooks: "chipped beef" is cooked spiced beef cut into very thin slices and packaged for sandwiches. A worthy substitute is roast beef sliced very thin and seasoned lightly with salt and pepper. A "can of mushroom soup," such as Campbell's soup, is 1 1/2 cups of double-strength cream soup concentrate. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 1 day waiting, 3 hours cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Jeff Lichtman Relational Technology Inc., Alameda CA {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff "Saints should always be judged guilty until they are proved innocent..." 2 Aug 2005 169 CHICKEN-WINE(M) Alt.Gourmand Cookbook (10 Mar 86) CHICKEN-WINE(M) CCOOQQ AAUU VVIINN II CHICKEN-WINE - Chicken in a wine sauce This is a very nice, simple chicken dish. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22--33)) 2 lbs _c_h_i_c_k_e_n _p_i_e_c_e_s 1-2 _g_a_r_l_i_c _c_l_o_v_e_s_, chopped or pressed 1 _m_e_d_i_u_m _o_n_i_o_n_, chopped 1/4 cup _c_h_o_p_p_e_d _p_a_r_s_l_e_y 1 _m_e_d_i_u_m _c_a_r_r_o_t_, sliced 1 cup _f_r_e_s_h _m_u_s_h_r_o_o_m_s_, sliced 2 cups _d_r_y _r_e_d _w_i_n_e (young Burgundy, California Zinfandel, Aus- tralian Shiraz, etc...) 2 Tbsp _c_o_o_k_i_n_g _o_i_l _f_l_o_u_r _s_a_l_t _a_n_d _p_e_p_p_e_r (to taste) PPRROOCCEEDDUURREE (1) Start by heating the oil in a frying pan. Brown the chopped onion and garlic for a few minutes. (2) Take the chicken pieces and brown them with the onion and garlic mixture. Brown the pieces evenly, turning often. This should take about 5 minutes. (3) Sprinkle a little flour over the chicken. Add salt and pep- per if desired. (4) Add the wine and remaining ingredients. Reduce heat and sim- mer covered for 1 hour. NNOOTTEESS This dish is best served over rice. Check the amount of wine in the pan every so often. Add a little more if needed. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 1 hour cooking. _P_r_e_- _c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Jeff Glasson Hewlett-Packard ISO, Cupertino, California ucbvax!hpda!jrg 2 Aug 2005 170 CHICKEN-YOGURT(M) Alt.Gourmand Cookbook (11 Jan 86) CHICKEN-YOGURT(M) YYOOGGUURRTT CCHHIICCKKEENN CHICKEN-YOGURT - An Indian-style chicken dish with yogurt and red pepper This fail-safe recipe yields a delicious Indian-style chicken dish. Serve it with rice and you have a meal. It makes wonderful leftovers-- in fact, it tastes much better as leftovers. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 1 _f_r_y_i_n_g _c_h_i_c_k_e_n 1/4 cup _v_e_g_e_t_a_b_l_e _o_i_l 3 _m_e_d_i_u_m _o_n_i_o_n_s 2 _g_a_r_l_i_c _c_l_o_v_e_s 1 tsp _c_a_y_e_n_n_e (red pepper) 1 Tbsp _c_o_r_i_a_n_d_e_r (or less to taste) 2 tsp _m_a_s_a_l_a _s_e_a_s_o_n_i_n_g (see note) 2 cups _p_l_a_i_n _y_o_g_u_r_t 1/4 cup _c_l_a_r_i_f_i_e_d _b_u_t_t_e_r 2 tsp _s_a_l_t (or less to taste) PPRROOCCEEDDUURREE (1) First prepare the sauce: Slice or chop the onions. Using a large heavy frypan that has a lid, saute' the onions in the oil. When they are translucent and beginning to brown, add the garlic. When its moisture evaporates, add the cayenne, coriander, and masala seasoning. Add the yogurt. Lower heat and simmer 7 minutes, partly covered. Remove from heat. (2) Cut the chicken into chunks. If you are feeling decadent, then remove the bones from the chicken to make this a bone- less-chicken dish. (3) Puree' the onion-and-spice mixture in your food processor or food mill. Don't make it into baby food, but make sure there are no stringy pieces of onion left in it. (4) Over medium-high heat, heat the clarified butter until it starts to smoke, then dump in the cut-up chicken all at once. Stir continuously for 2 minutes, then saute' for 3 more min- utes, stirring occasionally. (5) Add the onion-and-spice pure' to the cooking chicken. Add salt. Stir the mixture until it starts to bubble, then lower heat, cover, and simmer for 30 minutes. (6) Let cool until ready to serve. The longer you wait, the bet- ter it will taste. (7) Cook some rice to go with it. Reheat over low heat, and serve. NNOOTTEESS Masala seasoning is an Indian "general-purpose" seasoning. Serious Indian cooks make their own, and no two are quite the same. The word _m_a_s_a_l_a means something like "blend of spices". Since this dish isn't trying to be authentically Indian, you can use most any store-bought mixture that you like, including "Tandoori" mixtures, ``curry pow- ders'', etc. If you want to make your own, try some mixture of car- damom seeds, cinnamon, cloves, pepper, cumin, and coriander, suitably mixed and ground. If you don't want to use clarified butter you can use any cooking oil. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1/2 hour preparation, 1/2 hour cooking, 1-24 hours sitting. _P_r_e_c_i_s_i_o_n_: No need to measure, but be respectful of 2 Aug 2005 171 CHICKEN-YOGURT(M) Alt.Gourmand Cookbook (11 Jan 86) CHICKEN-YOGURT(M) cayenne. CCOONNTTRRIIBBUUTTOORR Brian Reid DEC Western Research Lab, Palo Alto, Calif., USA decwrl!!reid reid@decwrl.dec.com 2 Aug 2005 172 CHICKPEA-SOUP(SPV) Alt.Gourmand Cookbook (7 Mar 87) CHICKPEA-SOUP(SPV) CCHHIICCKK--PPEEAA SSOOUUPP CHICKPEA-SOUP - Greek style chick-pea soup I got this recipe from a Greek cookbook. It is the standard way of cooking chick peas in Greece. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 1 lb _c_h_i_c_k _p_e_a_s 2 Tbsp _b_a_k_i_n_g _s_o_d_a 3-4 _s_m_a_l_l _o_n_i_o_n_s (chopped) 3/4 cup _o_l_i_v_e _o_i_l 2 tsp _s_a_l_t _l_e_m_o_n _j_u_i_c_e PPRROOCCEEDDUURREE (1) Soak the chick peas in water overnight. (2) Drain the chick peas and sprinkle the baking soda on them. Stir them a little and let them stand for one hour. (3) Rinse the chick peas with plenty of water. Put them in a pot and cover them with water. Bring them to a boil, then lower heat to medium. (4) Skim off the scum that forms on the surface, and then add the onions. Cover, and cook on low heat for about two hours or until the chick peas are soft. (If necessary, add some hot water into the pot while the chick peas are cooking). (5) Add the olive oil and salt, and cook for a few more minutes. (6) Serve with a dash of lemon juice, plenty of fresh bread and, if you like, a chunk of feta cheese on the side. NNOOTTEESS At step 3 you're supposed to remove the skin off the chick peas. I was never able to do it (it comes off only with some difficulty, and you have to do it for each individual pea), but it doesn't seem to affect the dish adversely. You know that the soup is done when the chick peas begin to dissolve, making the soup rather thick. This might not give the dish a very attractive appearance, but the taste is an entirely different matter. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: overnight soak, 2-3 hours cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Kriton Kyrimis Princeton University, Computer Science Dept., Princeton, New Jersey, USA princeton!kyrimis 2 Aug 2005 173 CHILI-1(M) Alt.Gourmand Cookbook (26 Feb 86) CHILI-1(M) SSUUPPEERR--BBOOWWLL CCHHIILLII CHILI-1 - A hearty (and hot) Texas-style chili This is a chili traditional in our Super-Bowl Sunday festivities. It has won several "no holds barred" (non ICS) chili cookoffs where there are no specific rules. It is the result of countless changes and adjustments of a small group of chili afficianados (aka chiliheads). Note: there is a range of peppers specified, you may adjust the "tem- perature" of the resultant chili, mild if you use the low end, or nuclear if you use the high end (we do!). IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66--88)) 2 lbs _c_h_e_a_p _s_t_e_a_k (not too fatty) 1 lb _s_t_e_w_e_d _t_o_m_a_t_o_e_s 1 lb _w_h_o_l_e _t_o_m_a_t_o_e_s 1/2 lb _t_o_m_a_t_o _s_a_u_c_e 1 cup _w_a_t_e_r (or beer) 1/4 cup _c_h_i_l_i _s_e_a_s_o_n_i_n_g (*see note below) 1 _l_a_r_g_e _r_e_d _o_n_i_o_n_, chopped coarse 2 _g_a_r_l_i_c _c_l_o_v_e_s_, minced or crushed 2-6 _f_r_e_s_h _j_a_l_e_p_e_n_o peppers, seeded and minced 2-6 _d_r_i_e_d _a_r_b_o_l_e or _s_e_r_r_a_n_o peppers, whole 3 _A_n_a_h_e_i_m _o_r _C_a_l_i_f_o_r_n_i_a _(_l_a_r_g_e_) _c_h_i_l_i_s_, chopped coarse 1 _b_e_l_l _p_e_p_p_e_r_, red or green (optional). 2 Tbsp _b_r_o_w_n _s_u_g_a_r 1 tsp _s_a_l_t 2 tsp _b_l_a_c_k _p_e_p_p_e_r 4 Tbsp _m_a_s_a _f_l_o_u_r 2 cups _c_o_o_k_e_d _p_i_n_t_o _b_e_a_n_s PPRROOCCEEDDUURREE (1) Trim the meat of all visible fat. If there is a large strip of fat on one side of the meat, save it whole. Cut meat into 1/4-inch cubes, and brown it in a frying pan. (2) In a large chili pot, place tomatoes, tomato sauce and water or beer. Bring to a slow boil. (3) Add the meat, chili seasoning, onion, garlic, peppers, sugar, salt and pepper. If you are using the optional bell pepper, cut it into 1-inch strips and add them now. If you have that large piece of steak fat, add it now; if not, add 1 Tbsp of cooking oil. Cover and reduce heat, simmer at least one hour (two to three is better) stirring occasionally. At the end of the simmering remove and discard the piece of steak fat. (4) Mix the masa flour with about 1/4 cup water and add to chili pot along with the pinto beans (or any kind you prefer). Simmer an additional 30 minutes. (5) Serve. If you have made the nuclear version, make sure there is plently of beer on hand. NNOOTTEESS For chili seasoning, we make up batches consisting of 8 parts chili powder, 2 parts ground cumin, and 1 part crushed (not ground) cayenne peppers. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 30 minutes preparation, 1 1/2 to 3 hours cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Pete Bellas Citicorp TTI, Santa Monica, CA {randvax|trwrb|philabs|vortex}!ttidca!ttidcb!bellas 2 Aug 2005 174 CHILI-1(M) Alt.Gourmand Cookbook (26 Feb 86) CHILI-1(M) 2 Aug 2005 175 CHILI-2(M) Alt.Gourmand Cookbook (24 Feb 86) CHILI-2(M) MMOOMM''SS CCHHIILLII CHILI-2 - A mild, hearty chili This chili won't win any awards in Texas, but it's a nice, mild, fla- vorful dish. The recipe can easily be multiplied; I usually make a triple batch and freeze the excess. For a spicier chili, use more chili powder, or--even better--mix your own spices. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 1 lb _g_r_o_u_n_d _b_e_e_f 2 _l_a_r_g_e _y_e_l_l_o_w _o_n_i_o_n_s_, chopped 1 lb _k_i_d_n_e_y _b_e_a_n_s 1/2 lb _t_o_m_a_t_o _p_a_s_t_e 6 oz _w_a_t_e_r 3 _c_l_o_v_e_s _g_a_r_l_i_c (or more to taste) 1 _b_a_y _l_e_a_f 1 glub _k_e_t_c_h_u_p 1 Tbsp _c_h_i_l_i _p_o_w_d_e_r (or more to taste) PPRROOCCEEDDUURREE (1) Brown the meat and onions, separately if desired. (2) In a large, heavy pot, combine the meat and onions, and the other ingredients except the chili powder. (3) Simmer _a_t _l_e_a_s_t one hour. Six or more hours is better. (4) Stir in the chili powder. NNOOTTEESS I usually use more garlic--the cloves can be left whole, and will become soft and mildly flavored by simmering. The flavor is best if the chili sits for a day before being served. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 1 to 6 hours cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Ed Gould mt Xinu, 2910 Seventh St., Berkeley, CA 94710 USA {ucbvax,decvax}!mtxinu!ed 2 Aug 2005 176 CHILI-3(M) Alt.Gourmand Cookbook (13 Mar 86) CHILI-3(M) AANNDDYY BBEEAALLSS'' CCHHIILLII CHILI-3 - Andy's own recipe for meat/bean chili This is the descendant of the chili that I've been making since 1974. IINNGGRREEDDIIEENNTTSS ((1122 ccuuppss)) 5 cups _c_a_n_n_e_d _b_e_a_n_s (drained) 6 cups _s_t_e_w_e_d _t_o_m_a_t_o_e_s 2 lbs _b_e_e_f_, cut into bite-sized pieces and browned. Don't use ground beef. 2 _g_a_r_l_i_c _c_l_o_v_e_s_, chopped 3 _m_e_d_i_u_m _j_a_l_a_p_e_n_o _p_e_p_p_e_r_s_, cut up 2 _g_r_e_e_n _b_e_l_l _p_e_p_p_e_r_s_, diced 1 or 2 _m_e_d_i_u_m _o_n_i_o_n_s_, diced 1 bottle _f_l_a_v_o_r_f_u_l _b_e_e_r 2 Tbsp _c_u_m_i_n 2 tsp _p_a_p_r_i_k_a 1 tsp _c_a_y_e_n_n_e _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Saute' the meat and onions. You may do it in the same pan that you are going to put the chili in. The meat should be brown on the outside, but you don't have to cook it much at this time. (2) Drain the fat from the beef. (3) Put everything in a big pot over low heat (a slow cooker is handy) and stir together. (4) Wait half an hour to an hour and check the flavor of the soupy base. Adjust as you see fit. Perhaps add more beer, hot peppers, or spices. Repeat as necessary. (5) Wait as long as you can, stirring occasionally. You may eat it when the beans and beef are soft. Serve with bread, fresh- baked biscuits or cornbread. NNOOTTEESS This is best if it has cooked at least overnight. Generally it's ready for consumption after about three hours. If you can't turn your stove down to a very low heat, you're bound to burn the bottom of the chili a little, but as long as you don't scrape it off, it will taste okay. Slow-cookers are great in this regard! At the three hour mark, the chili is somewhat soupy. If you want it to thicken up, turn up the heat a bit and let it boil off the excess water. While doing this, stir every few minutes or you may burn the bottom! I change the proportions of ingredients (double the beef, drop the beans, add LOTS more cumin) all the time; this recipe is just a general guideline. The amount of garlic given in the recipe is very conserva- tive. Garbanzo beans (chick peas) are nice, but they take a lot longer to cook. Making it with lamb or Italian sausage instead of beef is also interesting. Cherry peppers instead of jalapeno peppers are very nice also. Do not use wimpy American beer! I have found that Moosehead adds a good flavor, and I bet that Anchor Steam will too. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 3 hours cooking. _P_r_e_- _c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Andrew Scott Beals Lawrence Livermore National Laboratory, Livermore Ca 2 Aug 2005 177 CHILI-3(M) Alt.Gourmand Cookbook (13 Mar 86) CHILI-3(M) bandy@lll-crg.arpa, {ihnp4,pyramid,seismo,topaz,ll-xn}!lll-crg!bandy 2 Aug 2005 178 CHILI-4(M) Alt.Gourmand Cookbook (21 May 86) CHILI-4(M) SSTTEEVVEE''SS CCHHIILLII CHILI-4 - A simple prizewinning chili with beans This recipe is one I developed on my own. It has won several awards in chili cookoff contests. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 1122--1166)) 2 lb _g_r_o_u_n_d _b_e_e_f 1 _m_e_d_i_u_m _o_n_i_o_n_, chopped 2 _g_a_r_l_i_c _c_l_o_v_e_s_, minced 1/2 tsp _s_a_l_t 60 oz _t_o_m_a_t_o _s_a_u_c_e 8 oz _g_r_e_e_n _c_h_i_l_i_e_s_, diced (2 standard cans) 3 _t_o_m_a_t_o_e_s_, sliced 1/4 cup _c_h_i_l_i _p_o_w_d_e_r 1/2 tsp _g_r_o_u_n_d _a_l_l_s_p_i_c_e 2 tsp _c_r_u_s_h_e_d _r_e_d _p_e_p_p_e_r 1/2 tsp _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r dash _g_r_o_u_n_d _w_h_i_t_e _p_e_p_p_e_r dash _M_S_G dash _o_r_e_g_a_n_o dash _g_r_o_u_n_d _c_l_o_v_e_s 1 tsp _s_u_g_a_r _s_e_a_s_o_n_e_d _s_a_l_t 1 lb _r_e_d _k_i_d_n_e_y _b_e_a_n_s 8 oz _s_l_i_c_e_d _p_e_p_p_e_r_o_n_i PPRROOCCEEDDUURREE (1) Fry together the ground beef, ontion, garlic, and some salt until the beef is browned. (2) Meanwhile in a large kettle, mix together the tomato sauce, green chilies, and tomatoes and heat over low heat. (3) When the hamburger is done, mix in with tomato sauce mixture. Add the spices, salt, and sugar, stir well, and adjust ingre- dients to taste. It will taste hotter later than it does now. (4) Simmer for about 1.5 hours, and then add beans and pepperoni. Simmer for 30 minutes longer. Serve over rice, topped with shredded cheddar cheese. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 3 hours of intermittent attention. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Steven A. Minneman Fujitsu America Inc, San Jose, Ca ihnp4!pesnta!fai!stevem 2 Aug 2005 179 CHILI-5(M) Alt.Gourmand Cookbook (5 Jun 86) CHILI-5(M) CCAAPPIITTOOLL PPUUNNIISSHHMMEENNTT CCHHIILLII CHILI-5 - World champion Texas red chili This recipe comes from Bill Pfeiffer. He won the 1980 and 1982 World Chili Cookoff and took first place in the International Chili Society's 14th annual World Championship Chili Cookoff with it. Pfeiffer calls this recipe "Capitol Punishment Chili" because he won his first attempt at a chili cookoff in Washington, DC. Texas red chili has no beans... IINNGGRREEDDIIEENNTTSS ((sseerrvveess 2255)) 1 Tbsp _o_r_e_g_a_n_o 2 Tbsp _p_a_p_r_i_k_a 2 Tbsp _M_S_G 9 Tbsp _c_h_i_l_i _p_o_w_d_e_r (light) 4 Tbsp _c_u_m_i_n 4 Tbsp _b_e_e_f _b_o_u_i_l_l_o_n (instant crushed) 4 Tbsp _c_u_m_i_n 2 cans _b_e_e_r 2 cups _w_a_t_e_r 4 pounds _e_x_t_r_a _l_e_a_n _c_h_u_c_k (ground for chili) 2 pounds _e_x_t_r_a _l_e_a_n _p_o_r_k (ground for chili) 1 pound _e_x_t_r_a _l_e_a_n _c_h_u_c_k (cut into 1/4-inch cubes) 2 _l_a_r_g_e _o_n_i_o_n_s_, finely chopped 1/2 cup _o_i_l _o_r _k_i_d_n_e_y _s_u_e_t 1 tsp _m_o_l_e_'_, powdered 1 Tbsp _s_u_g_a_r 1 tsp _c_o_r_i_a_n_d_e_r 1 tsp _h_o_t _p_e_p_p_e_r _s_a_u_c_e 8 oz _t_o_m_a_t_o _s_a_u_c_e (1 can) 1 Tbsp _m_a_s_a _h_a_r_i_n_a _s_a_l_t_, to taste PPRROOCCEEDDUURREE (1) In a large pot add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer, and two cups of water. Let sim- mer. (2) In a separate skillet brown 1 1/2 lb meat with 1 Tbsp oil or kidney suet until meat is light brown. (3) Drain and add to simmering spices. (4) Continue until all meat has been added. (5) Saute' finely chopped onions and garlic in 1 Tbsp oil or kid- ney suet. (6) Add to spices and meat mixture. Add water as needed. Simmer two hours. (7) Add mole', sugar, coriander, Louisiana Red Hot sauce, and tomato sauce. Simmer 45 minutes. (8) Dissolve masa harina in warm water and add to chili. Add salt to taste. Simmer 30 minutes. NNOOTTEESS I use Durkee's Louisiana Red Hot sauce. Probably your favorite brand of beer is ok. Pfeiffer's ICS-winning recipe uses Budweiser because they sponsored the contest. For hotter chili, add additional _L_o_u_i_s_i_a_n_a _R_e_d _H_o_t sauce to taste. This chili is a great dish if you have a LOT of time. Note well the amount of time called for in each simmering step. 2 Aug 2005 180 CHILI-5(M) Alt.Gourmand Cookbook (5 Jun 86) CHILI-5(M) RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 4-5 hours. _P_r_e_c_i_s_i_o_n_: approximate mea- surement OK. CCOONNTTRRIIBBUUTTOORR Bob Devine ViaNetix Inc., Boulder, Colorado {ihnp4, decvax}!stcvax!nbires!vianet!devine 2 Aug 2005 181 CHILI-6(M) Alt.Gourmand Cookbook (26 Jun 86) CHILI-6(M) HHEEAARRTTYY CCHHIILLII CHILI-6 - A hearty, hot and tasty chili IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66)) 1 lb _g_r_o_u_n_d _b_e_e_f 2 lbs _o_n_i_o_n_s_, sliced 4-6 _g_a_r_l_i_c _c_l_o_v_e_s_, minced 6 oz _t_o_m_a_t_o _p_a_s_t_e (or use 8 oz cream of tomato soup) 6 cups _k_i_d_n_e_y _b_e_a_n_s 4 oz _c_a_n_n_e_d _g_r_e_e_n _c_h_i_l_i _p_e_p_p_e_r_s_, chopped (2 cans) 2 Tbsp _c_h_i_l_i _p_o_w_d_e_r 1 1/2-2 tsp _o_r_e_g_a_n_o 1/4 cup _o_i_l PPRROOCCEEDDUURREE (1) Saute' onions in oil. (2) Add ground beef and cook until brown. (3) Add remaining ingredients including liquid from kidney beans. (4) Simmer covered for 20 minutes, stirring occasionally. (You may need to add more water during simmering.) RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Easy. _T_i_m_e_: 30 minutes preparation, 20 minutes cooking _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Pat M. Iurilli Bell Communications Research Piscataway, NJ {allegra, ihnp4, topaz}!rruxqq!pat 2 Aug 2005 182 CHILI-7(M) Alt.Gourmand Cookbook (10 Aug 87) CHILI-7(M) CCHHEERRNNOOBBYYLL--CCHHIILLII CHILI-7 - High-energy microwave chili Microwaves and chili make a superb match, especially for lazy chili lovers like me. This version is for a mixed crowd. True chili fiends should see the notes at the end. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88--1122)) 4 lb _g_r_o_u_n_d _b_e_e_f 3 _l_a_r_g_e _o_n_i_o_n_s_, diced. 1/2 cup _g_r_e_e_n _p_e_p_p_e_r_, diced 6 _g_a_r_l_i_c _c_l_o_v_e_s_, pressed 2 lb _c_r_u_s_h_e_d _t_o_m_a_t_o_e_s (use standard canned tomatoes) 1 lb _w_h_o_l_e _t_o_m_a_t_o_e_s_, cut up (canned or fresh) 6 oz _t_o_m_a_t_o _p_a_s_t_e 2 1/2 lb _l_i_g_h_t _r_e_d _k_i_d_n_e_y _b_e_a_n_s_, not drained (3 standard-size cans) 2 Tbsp _b_r_o_w_n _s_u_g_a_r 3 Tbsp _w_h_i_t_e _s_u_g_a_r 4 Tbsp _c_h_i_l_i _p_o_w_d_e_r 2 tsp _M_S_G _(_m_o_n_o_s_o_d_i_u_m _g_l_u_t_a_m_a_t_e_) 2 tsp _c_r_u_s_h_e_d _r_e_d _(_c_a_y_e_n_n_e_) _p_e_p_p_e_r 1 tsp _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 1 tsp _s_a_l_t 3 Tbsp _b_a_c_o_n _g_r_e_a_s_e _w_a_t_e_r _o_r _b_e_e_r_, as needed _g_a_r_l_i_c _p_o_w_d_e_r_, as needed PPRROOCCEEDDUURREE (1) In a large microwave container, brown meat, onions, green pepper, and garlic for 15 minutes on full power. Drain off and reserve a cup or two of liquid. Break up any remaining large chunks of meat. (2) Add remaining ingredients except tomato paste and cook on full power for 30 minutes covered. Stir and taste. (3) Cook for 1 hour at 70% power, uncovered. Stir and taste at half hour intervals. Add water as necessary. (4) Add tomato paste and reserved meat liquid. Cook 30 minutes at 60% power, uncovered. Stir and taste. The chili is done and can be served directly or decanted into a crock pot to sim- mer. (5) Serve with shredded cheddar cheese, tabasco sauce, diced onions, hot chili oil, red pepper flakes, and hot dogs with rolls. Your guests can microwave their own hot dogs and top them with chili and cheese!!! NNOOTTEESS For true CHERNOBYL-Class 20 megaton SS-19 chili, double the pepper, chili powder and MSG and add 30 minutes to the cooking in step 3. Serve with Pepski. People who are worried about MSG, bacon grease or radiation should not be eating chili in the first place. Yes, it will make an incredible mess in your microwave oven. The most likely things you will need to add at the testing points are salt, sugar, and maybe garlic powder. The chili will thicken up in the microwave so be sure to add enough water to keep it soupy until the last phase. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 2-3 hours in microwave. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. 2 Aug 2005 183 CHILI-7(M) Alt.Gourmand Cookbook (10 Aug 87) CHILI-7(M) CCOONNTTRRIIBBUUTTOORR Jim Houser (JABBA) Johns Hopkins University, Baltimore, Maryland, USA ins_ajbh@jhunix.bitnet 2 Aug 2005 184 CHILI-BEAN(M) Alt.Gourmand Cookbook (14 Mar 86) CHILI-BEAN(M) CCHHIILLII BBEEAANN SSOOUUPP CHILI-BEAN - A variation of chili con carne with beans I got this recipe from _A _P_r_i_m_e_r _o_n _B_e_a_n _C_o_o_k_e_r_y by the _C_a_l_i_f_o_r_n_i_a _D_r_y _B_e_a_n _C_o_u_n_c_i_l and other organizations. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 55 ttoo 66 ccuuppss)) 1 lb _p_i_n_k_, _r_e_d_, _o_r _p_i_n_t_o _b_e_a_n_s 6 to 8 cups _b_o_i_l_i_n_g _w_a_t_e_r 1 tsp _g_a_r_l_i_c _s_a_l_t 1 tsp _o_n_i_o_n _s_a_l_t 1/4 tsp _t_h_y_m_e 1/4 tsp _m_a_r_j_o_r_a_m 10 1/2 oz _b_e_e_f _o_r _c_h_i_c_k_e_n _b_r_o_t_h 16 oz _s_t_e_w_e_d _t_o_m_a_t_o_e_s 3 Tbsp _c_h_i_l_i _p_o_w_d_e_r (or 7 to 10 oz green chili salsa) PPRROOCCEEDDUURREE (1) Rinse and wash beans. Soak using either slow soak or quick soak. For slow soak, submerge beans in 6 cups of cold water salted to taste and soak 6-8 hours or overnight, unrefriger- ated. For quick soak, submerge beans in 6 to 8 cups of hot water salted to taste. Bring to a boil, boil 3 minutes, remove from heat, and soak 1 hour. Whichever method you choose, make sure you use a pot large enough to let the beans expand 2 1/2 times, and drain and rinse the beans after soak- ing. (2) Put the beans in a large pot. Add boiling water, garlic, onion, salt, thyme, and marjoram. Cover and simmer until the beans are tender (2 1/2 to 3 hours). Don't let beans boil dry. Add hot water as needed. (3) Spoon out 3 cups of the cooked beans to use another day in another way. Mash the rest of the beans with their liquid. Add remaining ingredients, plus 1 cup of hot water. Heat at least 10 minutes to blend flavors. NNOOTTEESS I'm not sure why the recipe doesn't call for you to cook a smaller quantity of beans, rather than spooning out the cooked beans. The pam- phlet says that you can make the excess beans into a salad by covering them with French dressing and refrigerating. I think they're trying to sell more beans. Chili powder is a spice from Texas and Mexico consisting mainly of ground dried chili peppers. Green chili salsa is a Mexican condiment made from hot green chilies, onions, vinegar, salt, and other ingredients. The slow soak method gives beans a better texture. Since these beans will be mashed, it won't make much difference, unless you're concerned about those 3 extra cups of cooked beans you will make into a salad. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Easy _T_i_m_e_: 3 to 3 1/2 hours when done by the quick-soak method, overnight if slow-soak. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Jeff Lichtman Relational Technology, Inc., Alameda, CA {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff "Saints should always be judged guilty until they are proved innocent.." 2 Aug 2005 185 CHINESE-SPAGH(M) Alt.Gourmand Cookbook (1 Aug 86) CHINESE-SPAGH(M) CCHHIINNEESSEE SSPPAAGGHHEETTTTII CHINESE-SPAGH - The original Chinese spaghetti This recipe is an interesting variation from the usual restaraunt chi- nese food. When I learned this dish, I realized that this was the ori- gin of the Italian pasta dishes. It still serves as a reminder that there is a huge variety of Northern Chinese dishes that use wheat-based starches instead of rice. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66--88)) 1/2 lb _b_e_a_n _s_p_r_o_u_t_s 2 Tbsp _p_e_a_s (fresh or frozen) per person 1 _c_u_c_u_m_b_e_r 3 _e_g_g_s 1/2 cup _g_r_e_e_n _o_n_i_o_n_s_, chopped 1 cup _C_h_i_n_e_s_e _n_o_o_d_l_e_s (or linguine) per person. 1 lb _l_e_a_n _p_o_r_k _o_r _b_e_e_f_, chopped into small pieces 1 tsp _c_r_u_s_h_e_d _g_i_n_g_e_r 1 Tbsp _g_r_e_e_n _o_n_i_o_n finely chopped 1/2 cup _c_h_i_c_k_e_n _b_r_o_t_h 5 Tbsp _s_w_e_e_t _b_e_a_n _s_a_u_c_e or hoisin sauce 3 Tbsp _s_o_y _s_a_u_c_e 1 Tbsp _C_h_i_n_e_s_e _r_i_c_e _w_i_n_e 1 1/2 tsp _s_u_g_a_r (omit if hoisin sauce was used) 1/2 tsp _M_S_G 1 Tbsp _s_e_s_a_m_e _s_e_e_d _o_i_l PPRROOCCEEDDUURREE ((SSAAUUCCEE)) To prepare the meat sauce: (1) Heat 3 Tbsp oil in wok, brown the ginger and green onion, then add meat and brown together. (2) Mix together the bean (or hoisin) and soy sauces, add this mixture to the meat, and stir fry briefly. Then add rice wine, sugar, MSG, and sesame oil. (3) Add the chicken broth and simmer for about 3 minutes, until the sauce becomes thick and shiny. Put mixture in a serving bowl and set aside. PPRROOCCEEDDUURREE ((GGAARRNNIISSHHEESS)) (1) Boil bean sprouts for 1 minute, drain, and put in serving bowl. (2) Warm peas and put in a serving bowl. (3) Cut cucumber into very fine strips, or grate. Place in serv- ing bowl. (4) Scramble eggs, fry into very thin pancakes, and cut into thin strips. PPRROOCCEEDDUURREE ((TTOO SSEERRVVEE)) (1) Cook noodles in boiling water for 3 minutes; drain. If you are preparing this dish ahead, rinse with cold water, drain, and add 1 Tbsp sesame seed oil and mix well. (2) Serve about hot or cold noodles in a bowl, then add the gar- nishes and meat sauce to taste. NNOOTTEESS This dish can be prepared a day ahead and served cold. The selection of vegetables in the garnish is pretty arbitrary. All kinds of veg- etable combinations are good. The only rule is that they should all be cut into thin strips. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 1-2 hours (lots of preparation, little cooking). _P_r_e_c_i_s_i_o_n_: Measure the sauce ingredients. 2 Aug 2005 186 CHINESE-SPAGH(M) Alt.Gourmand Cookbook (1 Aug 86) CHINESE-SPAGH(M) CCOONNTTRRIIBBUUTTOORR Rob Horn Infinet, North Andover, Massachusetts, USA {decvax, seismo!harvard}!wanginst!infinet!rhorn 2 Aug 2005 187 CHOC-CAKE-1(D) Alt.Gourmand Cookbook (20 May 86) CHOC-CAKE-1(D) CCHHOOCCOOLLAATTEE FFAANNTTAASSYY CCAAKKEE CHOC-CAKE-1 - A no-bake chocolate cake This is a very simple, quick, no-bake cake for those of us who hate getting near an oven, but like delightful cheese cakes. This recipe is originally from the _Y_e_d_i_o_t _A_c_h_r_o_n_o_t (Latest News) newspaper supplement here in Israel. It should be prepared a day or two before you intend to eat it, so that the flavoring fills out. Definitely not for people on a diet. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66--88)) CCAAKKEE 1 lb _t_e_a _b_i_s_c_u_i_t_s (dry cookies) 3 Tbsp _l_i_q_u_e_u_r (chocolate or coffee flavored) 3 Tbsp _b_r_a_n_d_y 2 1/2 cups _c_r_e_a_m 3 cups _m_i_l_k 3 pkgs _i_n_s_t_a_n_t _c_h_o_c_o_l_a_t_e _p_u_d_d_i_n_g pinch _s_a_l_t FFRROOSSTTIINNGG 4 oz _b_i_t_t_e_r_s_w_e_e_t _c_h_o_c_o_l_a_t_e 4 oz _m_i_l_k _c_h_o_c_o_l_a_t_e PPRROOCCEEDDUURREE (1) Arrange a layer of biscuits at the bottom of a large baking pan. (2) Mix the brandy and liqueur in a small container, and pour on top of the biscuits. (3) Whip the cream, milk, pudding and salt until the mixture is thick. (4) Pour the mixture on top of the biscuits. Chill well. (5) When the cream is cold, prepare the frosting by grating the chocolate onto the top of the cake. Refrigerate before serv- ing. NNOOTTEESS You can replace the milk and cream with 1 1/2 lb of 9% milkfat cheese. This is a product sold in Israel. The nearest equivalent in North Amer- ica is is sour cream. If you do this, replace the pudding with 1/2 cup of chocolate syrup. If you are not a chocolate lover, you may replace the chocolate pudding with vanilla pudding (or with vanilla extract if you are using the 9% cheese) RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, several hours chill- ing. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Mike Trachtman Weizmann Institute, Rehovot, Israel mike@wisdom.BITNET 2 Aug 2005 188 CHOC-CAKE-2(D) Alt.Gourmand Cookbook (10 Jun 86) CHOC-CAKE-2(D) QQUUIICCKK CCHHOOCCOOLLAATTEE CCAAKKEE CHOC-CAKE-2 - Dangerously delicious chocolate cake IINNGGRREEDDIIEENNTTSS ((11 ccaakkee)) CCAAKKEE MMIIXXTTUURREE 1 3/4-2 cups _s_e_l_f_-_r_a_i_s_i_n_g _f_l_o_u_r 1 1/4 cups _c_a_s_t_e_r _s_u_g_a_r_, or white sugar chopped in the blender 6 Tbsp _c_o_c_o_a_, (Use more if you like) 1/2 tsp _b_i_c_a_r_b_o_n_a_t_e _o_f _s_o_d_a 1/4 tsp _s_a_l_t 2 _e_g_g_s 1 cup _m_i_l_k 4 oz _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 1/2 Tsp _v_a_n_i_l_l_a TTOOPPPPIINNGG 1 cup _c_r_e_a_m_, whipped with a little icing sugar 3 oz _c_o_o_k_i_n_g _c_h_o_c_o_l_a_t_e 1/2 oz _c_o_p_h_a _n_u_t_s PPRROOCCEEDDUURREE (1) Sift the dry ingredients together in a mixing bowl. Soften the butter and add with the milk and vanilla to dry ingredi- ents. (2) Beat for 2 mins with a wooden spoon or until smooth. Add eggs and beat another 2 mins. (3) Pour into an 8 inch round cake tin (I find the collapsible type best). Cook in a moderate 350-375 deg. F oven for 1 hour. (4) Turn the cooled cake over, slice into two layers and fill with cream. Melt chocolate with copha (do not burn) and pour over cake, dribbling it down the side. Decorate with almonds, pecans or walnuts. NNOOTTEESS Self-raising flour is popular in Britain and Australia, and hard to find in North America. Substitute 2 cups of ordinary all-purpose flour with 1/2 tsp of salt and 3 tsp of baking powder mixed in. The North American equivalent of caster sugar is "granulated sugar". There is no equivalent of copha, but a mixture of butter and coconut is better than nothing. Crisco has the right cooking properties to substitute for copha, but the wrong flavor. You can pour a little Grand Marnier into the cake before spreading the cream in the middle, but it doesn't need it. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 10 minutes preparation, 1 hour cooking, 1 hour to cool and 5 minutes decorating. 5 minutes to eat. _P_r_e_c_i_s_i_o_n_: Measure the ingredients, though the cocoa and cream are not critical. CCOONNTTRRIIBBUUTTOORR Alicia Parmiter Australian Graduate School of Management, Uni of New South Wales alicia@agsm.unsw.oz seismo!munnari!agsm.unsw.oz!alicia 2 Aug 2005 189 CHOC-CAKE-3(D) Alt.Gourmand Cookbook (27 Oct 86) CHOC-CAKE-3(D) FFRREENNCCHH CCHHOOCCOOLLAATTEE LLAAYYEERR CCAAKKEE CHOC-CAKE-3 - A decadently rich chocolate cake My mother got this recipe from a radio show about ten years ago. She was intrigued because the cake contains no flour. It is definitely for chocoholics. Although it is a two-layer cake, it is only about 3-4 inches thick when it's done, and has the consistency and density of a chocolate candy bar. It can be frozen if you find it too much to eat at one time. IINNGGRREEDDIIEENNTTSS ((oonnee ccaakkee)) CCAAKKEE 2 tsp _i_n_s_t_a_n_t _e_s_p_r_e_s_s_o _c_o_f_f_e_e 1/4 cup _h_o_t _w_a_t_e_r 7 oz _s_e_m_i_s_w_e_e_t _c_h_o_c_o_l_a_t_e 2 oz _b_i_t_t_e_r _c_h_o_c_o_l_a_t_e 4 _e_g_g_s_, separated 4 oz _b_u_t_t_e_r 2/3 cup _s_u_g_a_r 1/4 tsp _c_r_e_a_m _o_f _t_a_r_t_a_r 3/4 cup _s_i_f_t_e_d _c_o_r_n _s_t_a_r_c_h FFRROOSSTTIINNGG 2 tsp _i_n_s_t_a_n_t _e_s_p_r_e_s_s_o _c_o_f_f_e_e 7 oz _s_e_m_i_s_w_e_e_t _c_h_o_c_o_l_a_t_e 2 oz _b_i_t_t_e_r _c_h_o_c_o_l_a_t_e 2 Tbsp _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Combine espresso, hot water, semisweet chocolate, and bitter chocolate in double boiler filled with hot water and cover. Without applying additional heat, melt the chocolate. (2) Butter two layer-cake pans, lay a sheet of waxed paper in each, and dust the pans with flour. (The pans should be able to hold 4 cups each.) (3) Beat the egg yolks and then gradually add 2/3 cup of sugar until the yolks are thick and lemon colored. (4) Beat butter into the chocolate mixture. Add the chocolate mixture to the egg yolks and stir. (5) Beat the egg whites until foamy. Add the cream of tartar, and then gradually add up to 2 Tbsp sugar. (6) Add the sifted corn starch gradually to the chocolate mix- ture, alternating with the egg whites. The corn starch and egg whites should be folded in to the chocolate mixture. (7) Pour half the batter into each cake pan. (8) Bake on the lower middle level of a preheated 350 deg. F oven until set on the sides. (9) Cool the cake in the pan, and then turn out onto a serving dish. (10) Combine the icing ingredients and make the icing as per Step 1. Ice the cake as you would a normal layer cake. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: difficult. _T_i_m_e_: 2 hours. _P_r_e_c_i_s_i_o_n_: precise measurement important. CCOONNTTRRIIBBUUTTOORR Aviva Garrett Santa Cruz, California, USA Excelan, Inc., San Jose, California ucbvax!mtxinu!excelan!aviva 2 Aug 2005 190 CHOC-CAKE-4(D) Alt.Gourmand Cookbook (9 Dec 86) CHOC-CAKE-4(D) CCHHOOCCOOLLAATTEE NNUUTT CCAAKKEE CHOC-CAKE-4 - A no-bake graham cracker chocolate cake. This is a delicious, easy-to-make cake that everyone enjoys. It came from an East Indian friend of mine who said it had been in the family. It seems western so I am uncertain of its origins. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 11 ccaakkee)) 1/4 lb _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 1 cup _i_c_i_n_g _s_u_g_a_r 2 _l_a_r_g_e _e_g_g_s 3/4 cup _c_a_s_h_e_w_s _o_r _a_l_m_o_n_d_s 2 1/2 Tbsp _c_o_c_o_a 1/2 lb _g_r_a_h_a_m _c_r_a_c_k_e_r_s _m_i_l_k 3/4 tsp _v_a_n_i_l_l_a PPRROOCCEEDDUURREE (1) Cream together the butter and sugar. (2) Chop the nuts and roast if desired. (3) Soak the crackers in the milk until they are soft but have not turned to mush. (4) Dissolve cocoa in 2 Tbsp milk, and add this and the nuts to the creamed butter/sugar mixture. (5) Separate the eggs and set the whites aside. To the creamed mixture add the yolks and vanilla and beat. (6) Whip the whites until stiff peaks form, then fold this into the mixture. (7) Line a 9-inch square pan with a layer of crackers, mixture, and crackers. Top with the remaining mixture and set in the refrigerator until hard. NNOOTTEESS Depending on how you want the texture of the cake you can soak the crackers until they are slightly softened or until they fall apart. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 30 minutes preparation, several hours chilling. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Rob Robson School of Computer Science, McGill University, Montreal, P.Q., Canada musocs!mugeneral!rob@eddie.mit.edu seismo!watmath!watcgl!onfcanim!musocs!mugeneral!rob 2 Aug 2005 191 CHOC-CAKE-5(D) Alt.Gourmand Cookbook (16 Oct 87) CHOC-CAKE-5(D) CCHHOOCCOOLLAATTEE LLAAYYEERR CCAAKKEE CHOC-CAKE-5 - A moist 2-layer chocolate layer cake This was our wedding cake. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 88)) 1 1/4 cup _s_u_g_a_r 1/2 cup _c_o_c_o_a 1/2 cup _b_o_i_l_i_n_g _w_a_t_e_r 1/2 cup _s_h_o_r_t_e_n_i_n_g 2 _e_g_g_s 2 tsp _v_a_n_i_l_l_a 2 cups _s_i_f_t_e_d _c_a_k_e _f_l_o_u_r 1 tsp _b_a_k_i_n_g _s_o_d_a 2/3 cup _b_u_t_t_e_r_m_i_l_k PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. Combine 1/2 cup sugar with cocoa and boiling water, and cook over a low heat, stirring con- stantly, until the mixture is glossy. Cool. (2) Cream the shortening and eggs with the remaining sugar. Add the cocoa mixture and the vanilla. (3) Add the dry ingredients and the buttermilk alternately. (4) Bake in 2 greased layer pans at 350 deg. F for 30-35 minutes. (5) Frost the cake with your favorite frosting (see note below). NNOOTTEESS For the frosting on our wedding cake, we used the chocolate mousse filling described in MOUSSE-CHOC-1. You can also make this as a single-layer cake. Just bake it a few min- utes longer, as it is thicker. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes preparation, 1 hour baking and cooling and frosting. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Aviva Garrett Santa Cruz, CA Excelan, Inc., San Jose, California, USA {sun,3comvax}!excelan!aviva 2 Aug 2005 192 CHOC-CHIP-1(D) Alt.Gourmand Cookbook (10 DEC 85) CHOC-CHIP-1(D) CCHHEEWWYY CCHHOOCCOOLLAATTEE CCHHIIPP CCOOOOKKIIEESS CHOC-CHIP-1 - Chocolate chip cookies like Mrs. Fields makes These cookies are a combination of oatmeal and chocolate chip. They are very rich, but very tasty. The recipe was obtained from a friend of a friend, who supposedly paid a large amount of money for it. How- ever, the cookies do not taste eexxaaccttllyy the same as the name brand. IINNGGRREEDDIIEENNTTSS ((YYiieelldd aapppprrooxxiimmaatteellyy 6600)) 2 cups _b_u_t_t_e_r 2 cups _s_u_g_a_r (granulated white) 2 cups _b_r_o_w_n _s_u_g_a_r (dark brown) 4 _e_g_g_s (large--use 5 if medium) 2 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 4 cups _f_l_o_u_r (sift before measuring) 5 cups _r_o_l_l_e_d _o_a_t_s (oatmeal), powdered finely. 1 tsp _s_a_l_t 2 tsp _b_a_k_i_n_g _s_o_d_a 2 tsp _b_a_k_i_n_g _p_o_w_d_e_r 24 oz _c_h_o_c_o_l_a_t_e _c_h_i_p_s (being a purist, I prefer Toll House morsels) 8 oz _c_h_o_c_o_l_a_t_e _b_a_r_, finely grated. 3 cups _c_h_o_p_p_e_d _n_u_t_s (I prefer walnuts, but you can use your favorite type.) PPRROOCCEEDDUURREE (1) Preheat oven to 375 deg. F. (2) Cream together the butter and the sugars. (3) Sift together flour, oatmeal, salt, baking soda, baking pow- der, and shredded chocolate bar. (4) Add eggs and vanilla to creamed sugar and butter, then mix all ingredients together. (5) Mix chocolate chips and nuts into mixture. (6) Drop by onto ungreased cookie sheet in small drops. (7) Bake 6 minutes or until done. NNOOTTEESS A blender works very well to powder the oats and the chocolate bar. The blender chops the oatmeal finer than a food processor. The pow- dered chocolate bar should melt at the touch of your fingers. I prefer my cookies just barely done, so that they remain chewy. If you want to send your taste buds into heaven, butter the cookies as they come out of the oven (still hot), and eat them still warm with a glass of ccoolldd milk. Note that cocoa is not the same thing as a shredded chocolate bar. Note also that oatmeal is not the same thing as quick-cooking oats or instant oatmeal. Oatmeal means "rolled oats," such as Quaker oats. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Sam Spitzner Illinois Bell, Chicago, Illinois Email address: ihnp4!ilunix!sks Snail address: 225 W. Randolph, HQ17B, Chicago, Il. 60606 2 Aug 2005 193 CHOC-CHIP-2(D) Alt.Gourmand Cookbook (8 Feb 86) CHOC-CHIP-2(D) SSTTEEVVEE''SS CCHHOOCCOOLLAATTEE CCHHIIPP CCOOOOKKIIEESS CHOC-CHIP-2 - Rich, thick, crunchy chocolate chip cookies IINNGGRREEDDIIEENNTTSS ((mmaakkeess 22 ddoozzeenn)) 1/2 pound _b_u_t_t_e_r (2 sticks) 1 1/2 cups _d_a_r_k _b_r_o_w_n _s_u_g_a_r 2 _e_g_g_s 2 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 2 1/2 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1 tsp _b_a_k_i_n_g _s_o_d_a 1 lb _c_h_o_c_o_l_a_t_e _c_h_i_p_s PPRROOCCEEDDUURREE (1) Preheat oven to 375 deg. F. (2) Cream butter and sugar in a mixing bowl until creamy. Spend some time and make sure it is well mixed. (3) Add eggs and vanilla, and mix well. (4) Add flour and soda, again mixing well. (5) Add chocolate chips. If it doesn't look like enough, then add some more. (6) Make big, thick cookies, big enough so that you get only 2 dozen of them out of this recipe. Put them on a lightly- greased baking sheet. (7) Put the cookies in the oven, close the door quickly, and turn the heat down to 350 deg. F. Bake for 10 minutes. NNOOTTEESS The use of real ingredients instead of imitation ingredients cannot be overemphasized. Chocolate-flavored chips, margarine, vanilla flavoring, and other such atrocities will completely destroy this recipe. I use Challenge butter and Ghirardelli chocolate. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy if you have a machine that can cream sugar and butter, moderate otherwise. _T_i_m_e_: 10 minutes preparation, 10 minutes cooking, 10 minutes cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Steve Bjork (the Atomic Penguin) Stanford University, Computer Science Department Bjork@SCORE.STANFORD.EDU 2 Aug 2005 194 CHOC-CHIP-3(D) Alt.Gourmand Cookbook (30 Jun 85) CHOC-CHIP-3(D) CCHHOOCCOOLLAATTEE BBRROOWWNN SSUUGGAARR CCOOOOKKIIEESS CHOC-CHIP-3 - Chocolate chip cookies with honey and brown sugar IINNGGRREEDDIIEENNTTSS ((MMaakkeess aabboouutt 33 ddoozzeenn)) 1/2 cup _b_r_o_w_n _s_u_g_a_r 1/2 lb _b_u_t_t_e_r 1/3 cup _h_o_n_e_y 1 _l_a_r_g_e _e_g_g 1/2 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 1.1 cups _f_l_o_u_r (glass measuring cup filled to the top) 1/2 tsp _b_a_k_i_n_g _s_o_d_a 1 cup _c_h_o_c_o_l_a_t_e _c_h_i_p_s PPRROOCCEEDDUURREE (1) Preheat oven to 375 deg. F. Cream together the butter and the brown sugar, add egg and vanilla. Mix well. Add honey. (2) Measure flour and baking soda (I usually just mix the soda in with the flour.) (3) Add flour and soda to batter a little at a time, and mix. (4) Add chocolate chips. (5) Drop by spoonfuls onto an ungreased cookie sheet and bake for 5-8 minutes at 375 deg. F. NNOOTTEESS For those of you who like your cookies warm! I always make up only enough to eat, and store the batter in the fridge. You can substitute margarine for the butter if you want. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy, though creaming butter and sugar without a food pro- cessor is tedious. _T_i_m_e_: 10 minutes preparation, 10 minutes cooking and cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Karen Curran Digital Equipment Corporation decwrl!rhea!euclid!curran curran@euclid.DEC (EUCLID::CURRAN on DEC VMS systems) 2 Aug 2005 195 CHOC-CHIP-4(D) Alt.Gourmand Cookbook (12 Jan 85) CHOC-CHIP-4(D) CCHHOOCCOOLLAATTEE--CCHHIIPP CCOOOOKKIIEESS CHOC-CHIP-4 - Cookies like what Mom should have made There is no substitute for chocolate-chip cookies, warm out of the oven, washed down with cold milk. This is Mom's recipe, and Mom's Mom's recipe. This is also _N_e_s_t_l_e_'_'_s "Toll House" recipe, and the _J_o_y _o_f _C_o_o_k_i_n_g "Chocolate-Chip Drop Cookies" recipe, etc, which is no coin- cidence. This is the default recipe. This is not Mrs. Field's recipe. If you want Mrs. Field's, use a shopping mall; if you want simple, ele- gant, timeless chocolate-chip cookies, use this recipe. IINNGGRREEDDIIEENNTTSS ((1122 bbiigg ccooookkiieess)) 1 cup+2 Tbsp _f_l_o_u_r 1/2 tsp _s_a_l_t 1/2 tsp _b_a_k_i_n_g _s_o_d_a 1/2 cup _b_u_t_t_e_r_, _s_o_f_t_e_n_e_d (1 stick) 6 Tbsp _w_h_i_t_e _s_u_g_a_r 6 Tbsp _b_r_o_w_n _s_u_g_a_r 1/2 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 1 _l_a_r_g_e _e_g_g 6 oz _N_e_s_t_l_e_'_s _c_h_o_c_o_l_a_t_e _c_h_i_p_s (1 package). PPRROOCCEEDDUURREE (1) Preheat oven to 375 deg. F. Sift flour, salt, baking soda together in a small bowl. (2) In another bowl, mix butter with two sugars, vanilla and egg until smooth. gradually mix dry stuff in with butter mix- ture. Mix in chocolate chips. (3) Put blobs of dough on ungreased cookie sheet. Bake at 375 deg. F for 8-10 minutes. NNOOTTEESS _I_m_p_o_r_t_a_n_t_: double all proportions above (always make 2x as much of these as the recipe calls for). Let's face it: small is beautiful, but big cookies are _b_e_t_t_e_r than small ones. All the printed recipes call for teeny cookies, dropped by teaspoonsful onto cookie sheets (yield 50). My "blobs of dough" are golf-ball sized, which makes healthy 3-4 inch cookies. I invariably make these on the spur of the moment, and so usually nuke the butter in a microwave to soften it up. I also occasionally cheat and soften up the butter/sugar mixture a tad in the oven. Try adding walnuts, macadamias, white chocolate, orange peel, butter- scotch chips, or mint--all these are welcome variations. But keep it simple. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 20 minutes. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Mike Hawley, _u_c_b_v_a_x_!_d_a_g_o_b_a_h_!_m_i_k_e The Droid Works, San Rafael, California 2 Aug 2005 196 CHOC-CRACKLES(D) Alt.Gourmand Cookbook (21 May 86) CHOC-CRACKLES(D) CCHHOOCCOOLLAATTEE CCRRAACCKKLLEESS CHOC-CRACKLES - A traditional Australian sweet snack Mention this recipe to an Australian abroad and he will instantly get homesick. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66)) 8 oz _c_o_p_h_a 8 oz _i_c_i_n_g _s_u_g_a_r 3 1/2 Tbsp _c_o_c_o_a 5 cups _R_i_c_e _B_u_b_b_l_e_s 1/2 cup _s_u_l_t_a_n_a_s (optional) PPRROOCCEEDDUURREE (1) Combine sifted icing sugar, cocoa, rice bubbles, and optional sultanas. (2) Melt copha and add to ingredients and mix thoroughly. (3) Spoon into paper cups and allow to set. NNOOTTEESS Rice Bubbles are called Rice Krispies in North America. Icing sugar is confectioner's sugar. Sultanas are like raisins. Copha, it would appear, is utterly unavailable outside Australia. It is a partially- solidified shortening made of coconut oil. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy if you can get the ingredients. _T_i_m_e_: 5 minutes preparation, 1 hour cooling. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Michael Gigante Royal Melbourne Institute of Technology, Melbourne Vic., Australia UUCP :...!seismo!munnari!cidam.oz!mg ARPA :mg%cidam.oz@seismo.css.gov CSNET:mg%cidam.oz@australia 2 Aug 2005 197 CHOC-NUT-TORTE(D) Alt.Gourmand Cookbook (16 Mar 87) CHOC-NUT-TORTE(D) PPAASSSSOOVVEERR CCHHOOCCOOLLAATTEE NNUUTT TTOORRTTEE CHOC-NUT-TORTE - Rich chocolate dessert for Passover This is the only Passover dessert I've ever tasted that is good enough to be making during the rest of the year as well (when you can use corn starch instead of the potato starch). IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 1122--1166)) TTOORRTTEE 6 oz _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 3/4 cup _s_u_g_a_r 7 _e_g_g_s_, separated 4 oz _b_i_t_t_e_r_s_w_e_e_t _c_h_o_c_o_l_a_t_e_, melted and cooled 1 cup _u_n_b_l_a_n_c_h_e_d _a_l_m_o_n_d_s_, finely ground 1/2 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1/4 cup _u_n_b_l_a_n_c_h_e_d _a_l_m_o_n_d_s_, chopped IICCIINNGG 4 _e_g_g_s_, lightly beaten 1/2 tsp _p_o_t_a_t_o _s_t_a_r_c_h 4 oz _b_i_t_t_e_r_s_w_e_e_t _c_h_o_c_o_l_a_t_e_, melted 4 oz _m_a_r_g_a_r_i_n_e_, softened 1/2 cup _a_l_m_o_n_d_s_, finely ground PPRROOCCEEDDUURREE ((TTOORRTTEE)) (1) Cream the butter and gradually beat in the sugar until the mixture is light and creamy. (2) Beat in the yolks, one at a time. (3) Blend in the chocolate, and gently fold in the ground almonds mixed with the baking powder. (4) Beat the egg whites until stiff but not dry, then fold into the mixture. (5) Pour into a well-greased 10-inch springform pan. Bake about 30 minutes in an oven preheated to 350 deg. F degrees. (6) Allow to cool, then frost thickly with the icing and sprinkle with the chopped nuts. PPRROOCCEEDDUURREE ((IICCIINNGG)) (1) Mix together the eggs, sugar and potato starch in the top of a double boiler. Heat over boiling water, stirring, until mixture thickens. Do not boil the mixture, and beware of "scrambled eggs"! (2) Cool, then stir in the chocolate. (3) Gradually beat in the butter, one tablespoon at a time. (4) Fold in the nuts until the mixture is thick enough to spread. NNOOTTEESS If you don't have a springform pan for Passover, use an aluminum dis- posable cake pan and just strip off the sides when the cake has cooled. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 30 minutes preparation, 30 minutes baking, 5 minutes frosting. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Tovah Hollander UCLA Comprehensive Epilepsy Program, Los Angeles, California USA {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah 2 Aug 2005 198 CHOC-PANCAKES(D) Alt.Gourmand Cookbook (28 May 86) CHOC-PANCAKES(D) CCHHOOCCOOLLAATTEE PPAANNCCAAKKEESS CHOC-PANCAKES - Brownies in a skillet This recipe is based on a "chocolate turtle" recipe by Mae Rabenius from a cookbook produced by Faith United Methodist Church in Phoenix, Arizona. IINNGGRREEDDIIEENNTTSS ((4400 ppiieecceess)) 3/4 cup _m_a_r_g_a_r_i_n_e 3/4 cup _c_o_c_o_a 2 cups _f_l_o_u_r 1 1/2 cups _s_u_g_a_r 4 _e_g_g_s 2 tsp _v_a_n_i_l_l_a 1/2 tsp _s_a_l_t 1/2 cup _b_u_t_t_e_r _c_r_e_a_m _f_r_o_s_t_i_n_g PPRROOCCEEDDUURREE (1) Melt the margarine and mix with the cocoa. (2) In a small bowl, mix flour and salt. (3) In a large mixing bowl, beat eggs. Then add sugar, vanilla, and beat well. (4) Add flour and margarine mixture to this and blend thoroughly. (5) Heat skillet to medium low. Drop small clumps (1 Tbsp) and cook like pancakes: about 1 1/2 minutes on one side, 1/2 minute on the other, then turn over again and remove after a few seconds. (6) Freeze. When relatively hard, coat one side with buttercream frosting. NNOOTTEESS One side of the pancakes may burn. It doesn't particularly affect the taste, and if you frost this side, no one will even know. It's not necessary to cook the pancakes completely; if the middle looks somewhat gooey, don't fret: it will soon harden. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 30 minutes to cook, 10 minutes to frost. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Duane Morse International Anasazi, Inc., Phoenix, Arizona noao!mot!anasazi!duane 2 Aug 2005 199 CHOC-PIE-1(D) Alt.Gourmand Cookbook (4 Dec 87) CHOC-PIE-1(D) DDOOUUBBLLEE CCHHOOCCOOLLAATTEE CCHHEESSSS PPIIEE CHOC-PIE-1 - A rich chocolate pie I got this recipe from a 1983 calendar. It's tried and true and deli- cious. It's also very simple to make. I usually double the recipe, since one pie never seems to last long enough. Maybe that makes it a double double chocolate pie. IINNGGRREEDDIIEENNTTSS ((11 ppiiee)) 1/2 cup _b_u_t_t_e_r 2 oz _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e 1 cup _s_u_g_a_r 3 _e_g_g_s_, lightly beaten 1/4 cup _c_r_e_m_e _d_e _c_a_c_a_o _l_i_q_u_e_u_r 2 Tbsp _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1 1/2 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 1/8 tsp _s_a_l_t 1 _b_a_k_e_d _p_i_e _s_h_e_l_l _V_a_n_i_l_l_a _i_c_e _c_r_e_a_m _o_r _s_w_e_e_t_e_n_e_d _w_h_i_p_p_e_d _c_r_e_a_m (optional) PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. In a medium saucepan over low heat melt butter and chocolate. Remove from heat. (2) Blend in sugar, eggs, liqueur, flour, vanilla and salt. Beat until smooth. (3) Pour into the pie shell. Bake for 30 to 35 minutes or until set. Cool on a wire rack for at least 30 minutes. (4) Serve with ice cream or whipped cream. NNOOTTEESS I've made it using chocolate almond liqueur instead of creme de cacao. It came out OK, and had a hint of a nutty flavor in the background. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 20 minutes preparation, 1 hour cooking and cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Jeff Frontz University of Waterloo, Waterloo, Ontario, Canada jhfrontz@violet.waterloo.edu {attunix,clyde}!watmath!jhfrontz 2 Aug 2005 200 CHOC-PUDDING-1(D) Alt.Gourmand Cookbook (12 Jun 86) CHOC-PUDDING-1(D) AAUUNNTTYY BBEETTTTYY''SS BBOOMMBBEE CHOC-PUDDING-1 - A high-cholesterol chocolate dessert This recipe comes from a friend's aunt. It always seems to taste won- derful no matter how sloppily I measure things. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 2 cups _d_o_u_b_l_e _c_r_e_a_m 1/3 cup _s_u_g_a_r 4 Tbsp _w_a_t_e_r 6 oz _p_l_a_i_n _c_h_o_c_o_l_a_t_e 3 _e_g_g _y_o_l_k_s PPRROOCCEEDDUURREE (1) Whisk 1/2 of the cream until stiff and spread it around the edges of a large bowl. Freeze for 1/2 to 1 hour. (2) Dissolve the sugar in the water, bring to the boil and simmer for 3 minutes until syrupy. Meanwhile, break chocolate into blender or warm bowl. (3) Pour the hot sugar syrup onto the chocolate and blend or whisk until the chocolate has all melted. Add the egg yolks and mix the whole lot thoroughly. (4) Whisk the remaining cream into soft peaks and fold gently into the chocolate mixture. Pour into the centre of the frozen cream and freeze for several hours until solid. Cover when fully frozen. NNOOTTEESS Although the recipe "serves 4-6," two people will happily eat the whole thing. The outside is frozen solid, so you may find a fork useful for breaking your portion into pieces without showering fellow diners with frag- ments. It could be served in small portions, but don't count on having any left over. Double cream has more than 45% butterfat. It is difficult to find cream in North America that is richer than whipping cream, which is typically 32% butterfat. If you can find heavy cream it is likely to be 36%. Use the richest cream you can find. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation, 3 hours cooling. _P_r_e_- _c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR William Roberts Department of Computer Science & Statistics Queen Mary College University of London, UK liam@qmc-cs.UUCP 2 Aug 2005 201 CHOC-PUDDING-2(D) Alt.Gourmand Cookbook (3 Mar 87) CHOC-PUDDING-2(D) CCHHOOCCOOLLAATTEE BBRREEAADD PPUUDDDDIINNGG CHOC-PUDDING-2 - chocolate bread pudding with cinnamon This recipe originally came from _C_h_o_c_o_l_a_t_e_, _C_h_o_c_o_l_a_t_e_, _C_h_o_c_o_l_a_t_e by Barbara Myers. I have modified it somewhat. IINNGGRREEDDIIEENNTTSS ((44--66 sseerrvviinnggss)) 6 oz _s_e_m_i_s_w_e_e_t _o_r _w_h_i_t_e _c_h_o_c_o_l_a_t_e_, _m_e_l_t_e_d 1/2 cup _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 1/4 tsp _s_a_l_t 1 tsp _g_r_o_u_n_d _c_i_n_n_a_m_o_n 1 1/2 cup _m_i_l_k 2 _e_g_g_s_, lightly beaten 2 1/2 cups _b_r_e_a_d _c_u_b_e_s (small, firm, and fresh) PPRROOCCEEDDUURREE (1) Butter four 1-cup ramekins or six custard cups and place them on a cookie sheet. Preheat oven to 400 deg. F. (2) Combine the melted chocolate, sugar, salt, and cinnamon. (3) Stir the milk in slowly and then add the eggs. Beat the entire mixture with a whisk until well blended. (4) Stir in the bread cubes and let them soak for a few minutes. Beat the pudding with a whisk again. The bread cubes should fall apart somewhat. (5) Divide the pudding between the ramekins or custard cups and put them, cookie sheet and all, into the oven. (6) Bake for 15 minutes or until the edges look done (spongey, like a cake) and the middle is just under done. (7) Cool for 15 minutes and serve or cool completely, wrap, and store in the refrigerator. They will keep for 3 to 4 days, at least, if refrigerated. The puddings can be warmed in a microwave oven at medium power. NNOOTTEESS The original recipe has half as much cinnamon and eggs. I added the extra egg to make the pudding slightly custardy. If you can get them, Guittard's _V_a_n_i_l_l_a _M_i_l_k _C_h_i_p_s do quite well in this recipe in place of the chocolate. If you use a crusty bread, trim crusts from bread before using. I usu- ally use Pepperidge Farm's white bread and I don't trim. I think the average American white bread is not firm enough. I have used a pur- chased whole wheat _g_r_a_n_o_l_a bread with quite good results. I think this recipe could easily be altered to include nuts, chopped dates, chopped dried apples, and/or raisins. For a richer pudding, try using leftover cake instead of bread. Once I even baked a small cake from a mix and chopped that up for this recipe. One layer makes a double batch. (It was a Dutch chocolate cake, how decadent!) RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation and 15 minutes cooking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Suzanne Padgett Hadron, Inc., Fairfax, Virginia, USA seismo!hadron!suz 2 Aug 2005 202 CHOC-SLICES(D) Alt.Gourmand Cookbook (2 Jun 87) CHOC-SLICES(D) RRIIGGOO JJAANNCCSSII CHOC-SLICES - Chocolate cream slices Serving these will guarantee the success of any endeavor. The name is pronounced, approximately, "rrigo yanshi" (trilled r). This recipe comes from "The Cooking of Vienna's Empire" and is, of course, Hungar- ian. A friend of mine describes the Hungarians as "the people who taught the Viennese how to bake." IINNGGRREEDDIIEENNTTSS ((MMaakkeess 3355)) CCAAKKEE 2 Tbsp _b_u_t_t_e_r _f_l_o_u_r _o_r _c_o_c_o_a 3 oz _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e 3/4 cup _u_n_s_a_l_t_e_d _b_u_t_t_e_r_, _s_o_f_t_e_n_e_d 1/2 cup _s_u_g_a_r 4 _e_g_g_s_, separated pinch _s_a_l_t 1/2 cup _s_i_f_t_e_d _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r FFIILLLLIINNGG 1 1/2 cups _h_e_a_v_y _c_r_e_a_m 10 oz _s_e_m_i_s_w_e_e_t _c_h_o_c_o_l_a_t_e_, chopped or broken into small chunks 4 Tbsp _d_a_r_k _r_u_m 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t GGLLAAZZEE 1 cup _f_i_n_e _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 1/3 cup _w_a_t_e_r 7 oz _s_e_m_i_s_w_e_e_t _c_h_o_c_o_l_a_t_e_, broken or chopped into small chunks PPRROOCCEEDDUURREE ((CCAAKKEE)) (1) Preheat the oven to 350 deg. F. With a pastry brush or paper towel, coat an 11x17 inch jelly-roll pan with the butter. This will seem like a lot; be very generous. Sprinkle the flour or cocoa over the butter and shake the pan to coat the butter fully. Tap the edge of the pan on a table to knock out the excess flour. (2) Melt the chocolate in a double boiler or a bowl over a pan of simmering water. Set aside to cool to lukewarm. (3) Beat the egg whites with a pinch of salt until the whites cling to the beater. Add 1/4 cup of the sugar and beat until the whites form stiff, unwavering peaks. (4) Cream the butter and the other 1/4 cup of the sugar until the mixture is light and fluffy. Add the melted chocolate and beat in the egg yolks one at a time. (5) With a rubber spatula, stir about 1/3 of the beaten eggwhites into the chocolate mixture, then pour the chocolate mixture over the rest of the whites. Sprinkle the flour lightly on top. Gently fold the mixture together until no white streaks remain. (6) Pour the batter into the prepared pan, spreading it evenly with a rubber spatula. Bake in the middle of the oven for 15 to 18 minutes, or until the cake shrinks slightly away from the sides of the pan and a knife inserted in the middle comes out clean. It will still be very flat. Loosen the cake from the pan with a sharp knife around the sides and turn it out onto a rack to cool. (Put the rack over the pan and flip the whole thing over to keep the cake from breaking.) PPRROOCCEEDDUURREE ((FFIILLLLIINNGG)) (1) In a small heavy saucepan, combine the cream and chocolate and stir over medium heat until the chocolate dissolves. Then reduce the heat to very low and simmer, stirring con- stantly, until the mixture thickens to the consistency of a pudding. Pour it into a bowl and refrigerate for at least 1 2 Aug 2005 203 CHOC-SLICES(D) Alt.Gourmand Cookbook (2 Jun 87) CHOC-SLICES(D) hour. (2) When the mixture is very cold, pour in the rum and vanilla and beat with a whisk or beater until the filling is smooth and creamy and forms soft peaks when the beater is lifted. Do not overbeat or you will get butter. (If this should hap- pen, don't despair; chocolate buttercream makes a perfectly fine filling.) (3) Cut the cake in half to make two layers, each 8 1/2 inches wide. Spead the filling over one layer and set the other layer on top. Smooth out the edges with a spatula. If one of the cake layers should break, use it on the bottom. Refrigerate on a rack for about 1 hour. PPRROOCCEEDDUURREE ((GGLLAAZZEE)) (1) In a small heavy saucepan, heat the sugar, water, and choco- late over medium heat, stirring constantly, until the sugar and chocolate are dissolved. Make sure the sugar is fully dissolved or you will get a grainy glaze. Cover the pan and let the glaze cool for about 20 minutes. (2) Set a jelly-roll pan on a table with one short edge propped up. Put the rack with the cake on something else so that it is suspended level over the pan but offset 2 inches, so that you can reach down into the lower pan with a spoon. (3) Hold the pan with the glaze about 2 inches over the cake and pour the glaze on the cake. Using a large spoon, scoop up the glaze that collects in the jelly-roll pan and put it back on the cake. Keep doing this until the glaze begins to stop flowing smoothly. You should end up with a thick, even layer of glaze on the cake. (4) Refrigerate the cake until the glaze is firm, 10 to 20 min- utes. (5) Serve by cutting into 35 small equal pieces, 5 in each row across and 7 in each row down. For cutting, use a sharp knife that has been dipped in warm water and wiped off between slices. Keep refrigerated, but for maximum flavor, allow to come to room temperature before serving. NNOOTTEESS Fine granulated sugar is not the same thing as confectioner's sugar. Regular granulated sugar will work ok for the glaze, just make sure it is fully dissolved. You can avoid lots of chopping by using chocolate chips; one cup of chips equals about 6 oz. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Quite difficult. For experienced dessert cooks only. _T_i_m_e_: several hours. _P_r_e_c_i_s_i_o_n_: measure carefully. CCOONNTTRRIIBBUUTTOORR Paul Asente Stanford University, Palo Alto, California, USA asente@cascade.stanford.edu decwrl!cascade.stanford.edu!asente 2 Aug 2005 204 CHOKLADKAKA(B) Alt.Gourmand Cookbook (17 Feb 86) CHOKLADKAKA(B) SSWWEEDDIISSHH CCHHOOCCOOLLAATTEE CCAAKKEE CHOKLADKAKA - A rich chocolate Bundt cake I got this recipe from my mom, who got it from an American book called _S_w_e_d_i_s_h _B_a_k_i_n_g_. I like to make this because it does not need to be frosted, which makes it an easy dessert. IINNGGRREEDDIIEENNTTSS ((oonnee BBuunnddtt ccaakkee)) 2 Tbsp _d_r_y _b_r_e_a_d _c_r_u_m_b_s 1 cup _s_h_o_r_t_e_n_i_n_g 1 1/2 cup _s_u_g_a_r 3 _e_g_g_s 2 oz _m_e_l_t_e_d_, _u_n_s_w_e_e_t_e_n_e_d _b_a_k_i_n_g _c_h_o_c_o_l_a_t_e 2 cups _c_a_k_e _f_l_o_u_r 2 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1 tsp _s_a_l_t 1/4 tsp _b_a_k_i_n_g _s_o_d_a 1 cup _h_e_a_v_y _c_r_e_a_m 2 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t PPRROOCCEEDDUURREE (1) Preheat oven to 325 deg. F. (2) Butter a Bundt pan and sprinkle with 2 Tbsp dry bread crumbs, until it is well coated. This makes a much better crust than flour does. (3) In a large bowl, add the sugar to the shortening and cream well. Blend in the eggs, one at a time, and beat well. Stir in the melted chocolate. (4) Sift together the dry ingredients. (5) Combine the cream and vanilla extract. Add to the chocolate mixture alternately with the dry ingredients, beginning and ending with the dry ingredients. (6) Pour the batter into the pan and bake for 50-60 minutes. Cool the cake in the pan a few minutes before removing. NNOOTTEESS This is not an authentic Swedish recipe because their flour is differ- ent enough to cause problems in baking. However, the results seem authentic. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 20 minutes preparation, 1 hour baking. _P_r_e_c_i_s_i_o_n_: measure carefully. CCOONNTTRRIIBBUUTTOORR Kate Hedstrom UC San Diego San Diego,Ca sdcsvax!sdcc12!np42cb 2 Aug 2005 205 CHOPPED-LIVER(A) Alt.Gourmand Cookbook (23 May 86) CHOPPED-LIVER(A) CCHHOOPPPPEEDD LLIIVVEERR CHOPPED-LIVER - Chopped liver just like Mom used to make This is NNOOTT liver pate; it's chopped liver. And lots of folks who claim to hate liver love this stuff. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 1 lb _c_h_i_c_k_e_n _l_i_v_e_r_s 1 _o_n_i_o_n (large) 2 _g_a_r_l_i_c _c_l_o_v_e_s 3 Tbsp _s_c_h_m_a_l_t_z (chicken fat; see note below) 3 _e_g_g_s_, hard boiled PPRROOCCEEDDUURREE (1) Melt the schmaltz in a large frying pan. Saute' the onions and garlic in the schmaltz until the onions are tender. (2) Add the chicken livers, and saute' until done. (Livers are done when they are no longer red or pink on the inside.) (3) Chop the cooked livers and onions, along with the hard boiled eggs. I always chop by hand, using a chopper and a wooden bowl. Regardless of how you chop them, they should be farily coarsly chopped. (4) Season with a little salt, and a little more melted schmaltz if things are dry. NNOOTTEESS _S_c_h_m_a_l_t_z is rendered (melted) chicken fat. If you want to make your own (which I recommend), get some chicken fat (from the butcher, or from a chicken you fix; one chicken's fat is plenty). Put the fat in a frying pan on low heat. Stir the pieces of fat frequently; if there's lots of fat, you can drain the pan into a container to keep things from splattering too much. The fat will eventually melt down to a tough, dry blob (the _g_r_i_v_e_n_e_r_s_, which are pure poison, but I love 'em!), at which point you're done rendering. The liquid fat is the schmaltz. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Alan M. Marcum Sun Microsystems, Mountain View, California sun!nescorna!marcum 2 Aug 2005 206 CHOPPED-LIVER2(M) Alt.Gourmand Cookbook (12 Sep 86) CHOPPED-LIVER2(M) CCHHOOPPPPEEDD--LLIIVVEERR--22 CHOPPED-LIVER2 - My mother's chopped liver This would be my mother's rebuttal to Alan Marcum's chopped liver recipe. She always insisted that true chopped liver should be made with beef liver, never chicken liver. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 33--44)) 1 lb _b_a_b_y _b_e_e_f _l_i_v_e_r 1 _l_a_r_g_e _o_n_i_o_n_, sliced 2-3 _e_g_g_s_, hardboiled _p_e_a_n_u_t _o_i_l _s_a_l_t _& _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Fry the liver and onion over a low heat in a covered pan until the liver is done (no longer pink on the inside), about 20 minutes. (2) Grind the liver, onion, juice remaining from frying, and eggs in a meat grinder. (3) Add salt and pepper to taste. NNOOTTEESS The secret of my mother's recipe is to cover the liver while you are frying it and to then include the remaining juice in the chopped liver. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Aviva Garrett Santa Cruz, CA Excelan, Inc., San Jose ucbvax!mtxinu!excelan!aviva 2 Aug 2005 207 CHUCK-WAGON(M) Alt.Gourmand Cookbook (13 Mar 86) CHUCK-WAGON(M) CCHHUUCCKK--WWAAGGOONN BBEEAANN PPOOTT CHUCK-WAGON - A Hearty Bean Stew I got this recipe from _A _P_r_i_m_e_r _o_n _B_e_a_n _C_o_o_k_e_r_y by the _C_a_l_i_f_o_r_n_i_a _D_r_y _B_e_a_n _A_d_v_i_s_o_r_y _B_o_a_r_d and other organizations. This savory stew, featur- ing ham and beans, borrows its robust seasonings from the chuck wagon cooks of the old western cattle ranges. The secret is long, slow cook- ing, and your electric slow-cooker is ideal for the job. Just follow the directions that come with your particular model. If you don't have one, slow-cook the mixture on top of the stove in a heavy pot with a lid. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 1 lb _a_n_y _v_a_r_i_e_t_y _o_f _d_r_y _b_e_a_n 1 _h_a_m _h_o_c_k _o_r _s_h_a_n_k 1 _l_a_r_g_e _o_n_i_o_n chopped 6 cups _w_a_t_e_r 1 tsp _s_a_l_t 7-10 oz _g_r_e_e_n _c_h_i_l_i _s_a_l_s_a (or tomato sauce, or canned or stewed toma- toes) PPRROOCCEEDDUURREE (1) Rinse the beans and remove any foreign matter. (2) Mix all ingredients in the cooking vessel. (3) If Using A Slow-Cooker: Cover, set temperature at low, and forget for at least 10 hours. If you have only half a day, cook the mixture 5 or more hours on high. If Using A Stove: Heat all ingredients to boiling with pot uncovered. Turn down heat, cover, and simmer gently, adding enough boiling water to keep beans well covered. Most bean varieties will be done in 2 to 3 hours. (4) When beans are done, take out ham bone, cut off the meat, and put it back into the pot. Serve hot with corn bread or muffins. NNOOTTEESS Green chili salsa is a Mexican sauce made from green chili peppers, onions, vinegar, and other ingredients. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Easy _T_i_m_e_: 5 minutes preparation, many hours cooking. _P_r_e_- _c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Jeff Lichtman at rtech (Relational Technology, Inc.) "Saints should always be judged guilty until they are proved innocent..." {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff 2 Aug 2005 208 CHUTNEY-2(S) Alt.Gourmand Cookbook (9 Mar 87) CHUTNEY-2(S) GGRREEEENN TTOOMMAATTOO CCHHUUTTNNEEYY CHUTNEY-2 - A simple cooked chutney with tomatoes and apples This is a family recipe, originally from my grandmother. IINNGGRREEDDIIEENNTTSS ((1166 ccuuppss)) 3 lb _g_r_e_e_n _t_o_m_a_t_o_e_s 2 lb _c_o_o_k_i_n_g _a_p_p_l_e_s 3/4 lb _s_h_a_l_l_o_t_s _o_r _o_n_i_o_n_s 1 3/4 cups _s_u_g_a_r 3/4 lb _s_u_l_t_a_n_a_s _o_r _c_u_r_r_a_n_t_s 4 Tbsp _s_a_l_t 2 tsp _m_i_x_e_d _p_i_c_k_l_i_n_g _s_p_i_c_e (or use 2 tsp ginger root) 9 _p_e_p_p_e_r_c_o_r_n_s 6 _c_l_o_v_e_s 2 1/2 cups _v_i_n_e_g_a_r PPRROOCCEEDDUURREE (1) Peel apples. (2) Cut tomatoes, apples and onions into small pieces (3) Tie the spices in a muslin bag. (4) Put all ingredients into pan (not an iron pan). (5) Bring all to a boil and simmer for about 5 hours, stirring occasionally. The mix should thicken and turn golden brown. (6) Put in bottles, and store for at least 3 months. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes preparation, 5 hours cooking, 3 months waiting. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Guy Middleton University of Waterloo, Waterloo, Ontario, Canada gamiddleton@watmath.uucp 2 Aug 2005 209 CHUTNEY-RAW(A) Alt.Gourmand Cookbook (26 May 86) CHUTNEY-RAW(A) CCHHUUTTNNEEYY IINN TTHHEE RRAAWW CHUTNEY-RAW - An easy chutney with no cooking This recipe filtered down to me through a grapevine of neighbours. You will need a supply of jam-jars, jam-jar covers and a large pan to keep the ingredients in. IINNGGRREEDDIIEENNTTSS ((MMaakkeess sseevveerraall jjaarrss)) 1 lb _s_t_o_n_e_l_e_s_s _d_a_t_e_s 1 lb _a_p_p_l_e_s 1 lb _o_n_i_o_n_s 1 lb _s_u_l_t_a_n_a_s 1 lb _b_r_o_w_n _s_u_g_a_r 2 1/2 cups _v_i_n_e_g_a_r 1 tsp _s_a_l_t 1 tsp _c_a_y_e_n_n_e _p_e_p_p_e_r 1 Tbsp _p_i_c_k_l_i_n_g _s_p_i_c_e_s_, tied in a muslin bag small piece _g_i_n_g_e_r PPRROOCCEEDDUURREE (1) Mince the dates, apples and onions and place in a large pan. (2) Add the sultanas and stir in the sugar. (3) Add all the other ingredients and stir well, but make sure the bag of spices and the ginger are identifiable. (4) Leave for 24 hours but stir occasionally (once every 4 hours or so). (5) Remove the bag of spices and ginger. (6) Bottle and store in a coolish place. (7) Eat. NNOOTTEESS I sometimes use currents in place of the stoneless dates, in which case you don't need to mince them. If the mixture appears too liquid after the 24 hour standing time, it is worth draining off some of the vinegar before bottling. The beauty of this recipe is that you don't have a vast pot of strange things bubbling away on the stove for hours. A big win! RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 25 minutes preparation, 24 hours standing time. _P_r_e_c_i_s_i_o_n_: approximate measurement OK, but don't go overboard with the vinegar. CCOONNTTRRIIBBUUTTOORR Julian Onions University of Nottingham, Nottingham, UK. jpo@cs.nott.ac.uk 2 Aug 2005 210 COCO-CHIPS(D) Alt.Gourmand Cookbook (7 Dec 86) COCO-CHIPS(D) CCOOCCOO--CCHHIIPPSS COCO-CHIPS - A nicely fattening combination of coconut and chocolate chips This comes from Mom. (She doesn't know where she got it; she memorized it years ago and lost the original recipe.) It's always been a favorite with us kids, and last time I was home she gave me the recipe. It's so simple that even a complete clutz like myself was able to make it perfectly the first time. IINNGGRREEDDIIEENNTTSS ((OOnnee bbaattcchh)) 1/4 lb _m_a_r_g_a_r_i_n_e (one stick) 1 1/4 cups _g_r_a_h_a_m _c_r_a_c_k_e_r _c_r_u_m_b_s 1 cup _s_h_r_e_d_d_e_d _c_o_c_o_n_u_t 1 1/4 cups _c_h_o_c_o_l_a_t_e _c_h_i_p_s 1 3/4 cups _s_w_e_e_t_e_n_e_d _c_o_n_d_e_n_s_e_d _m_i_l_k (1 can) PPRROOCCEEDDUURREE (1) Melt the margarine in a 9x13-inch pan. Combine with graham cracker crumbs and spread evenly on bottom of pan. (2) Sprinkle coconut evenly over crumbs. (3) Sprinkle chocolate chips evenly over coconut. (4) Pour condensed milk evenly over everything. (5) Bake for 30 minutes at 350 deg. F. (6) Let cool for a bit. Cut into squares and enjoy. NNOOTTEESS Mom insists on using "Borden Eagle Brand" sweetened condensed milk. Don't ask me why. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: trivial. _T_i_m_e_: 5 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Terry Weissman DEC Western Software Lab, Palo Alto, Calif., USA (and mom, Sylvia Weissman, of Orange, Calif., USA) weissman@decwrl.dec.com ...!decwrl!weissman 2 Aug 2005 211 COCONUT-DROPS(C) Alt.Gourmand Cookbook (16 Dec 86) COCONUT-DROPS(C) CCOOCCOONNUUTT MMEERRIINNGGUUEE DDRROOPPSS COCONUT-DROPS - Holiday cookies with coconut and almonds Coconut and almonds give this cookie a distinctive flavor. IINNGGRREEDDIIEENNTTSS ((55 ddoozzeenn)) 3 _e_g_g _w_h_i_t_e_s 1 cup _s_u_g_a_r 1 tsp _v_a_n_i_l_l_a 1 cup _s_h_r_e_d_d_e_d _c_o_c_o_n_u_t _w_h_o_l_e _u_n_b_l_a_n_c_h_e_d _a_l_m_o_n_d_s (optional) PPRROOCCEEDDUURREE (1) Preheat oven to 300 deg. F. In large bowl use an electric mixer to beat the egg whites until stiff peaks form. (2) Gradually beat in sugar. Add vanilla. (3) With a rubber spatula gently fold in coconut. (4) Drop by rounded tspfuls onto greased, floured cookie sheets. Press an almond in center of each cookie. (5) Bake at 300 deg. F for 20 to 25 minutes. (6) Remove to racks to cool. NNOOTTEESS It is a lot of work to beat the egg whites enough without an electric mixer. For me the almonds are required. This cookie must be handled a little more carefully than most as it forms a white shell which causes it to be slightly delicate. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Easy. _T_i_m_e_: 20 minutes preparation, 30 minutes baking and cooling. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Iris Niswander AT&T Bell Laboratories, Columbus, Ohio, USA {cbosgd,cbatt}!cbdkc1!iln 2 Aug 2005 212 COCONUT-JOYS(C) Alt.Gourmand Cookbook (16 Dec 86) COCONUT-JOYS(C) CCOOCCOONNUUTT JJOOYYSS COCONUT-JOYS - Super-sweet, super-rich holiday cookies This is an easy recipe that can knock your socks off for flavor and sweetness. In other words, it will make your teeth fall out. IINNGGRREEDDIIEENNTTSS ((33 ddoozzeenn)) 1/4 lb _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 2 cups _p_o_w_d_e_r_e_d _s_u_g_a_r 3 cups _c_o_c_o_n_u_t (one standard package) 2 oz _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e melted (2 squares) PPRROOCCEEDDUURREE (1) Melt butter in a sauce pan. Remove from heat. (2) Add powdered sugar and coconut. Mix well. (3) Shape rounded teaspoons of mixture into balls. (4) Make an indent in center of each and place on cookie sheet. (5) Fill centers with melted chocolate. (6) Chill until firm. Store in refrigerator. NNOOTTEESS We use sweetened coconut and also use semi-sweet chocolate. This is why they make your teeth fall out. I tried an approach of melting the stick of margarine using the microwave on full for 48 seconds. While it was melting, I measured and mixed up the dry ingredients. I then poured half the liquid over the premixed coconut-sugar mixture; mixed some and poured in the remainder. This worked well for me, but my wife insists that the listed method is easier. Your clean thumb is the best way to make the indentations. Be sure to keep them in the refrigerator until ready to serve. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes preparation, 1 hour chilling. _P_r_e_- _c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR John Daleske AT&T Bell Laboratories, Columbus, Ohio, USA {cbosgd,cbatt}!cbdkc1!daleske 2 Aug 2005 213 COCONUT-SHRIMP(A) Alt.Gourmand Cookbook (16 Sep 86) COCONUT-SHRIMP(A) CCOOCCOONNUUTT BBEEEERR SSHHRRIIMMPP COCONUT-SHRIMP - Shrimp in coconut beer batter with dipping sauce (adapted from _C_h_e_f _P_a_u_l _P_r_u_d_h_o_m_m_e_'_s _L_o_u_i_s_i_a_n_a _K_i_t_c_h_e_n) A nice appe- tizer, though very caloric. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 1122 aass aappppeettiizzeerr)) SSEEAASSOONNIINNGG MMIIXX 1 Tbsp _g_r_o_u_n_d _r_e_d _p_e_p_p_e_r 1 tsp _s_a_l_t (optional) 1 1/2 tsp _s_w_e_e_t _p_a_p_r_i_k_a 1 1/2 tsp _b_l_a_c_k _p_e_p_p_e_r 1 1/4 tsp _g_a_r_l_i_c _p_o_w_d_e_r 3/4 tsp _o_n_i_o_n _p_o_w_d_e_r 3/4 tsp _t_h_y_m_e 3/4 tsp _o_r_e_g_a_n_o DDIIPPPPIINNGG SSAAUUCCEE 1 lb _o_r_a_n_g_e _m_a_r_m_a_l_a_d_e _o_r _a_p_r_i_c_o_t _j_a_m (use an entire jar). 5 Tbsp _b_r_o_w_n _m_u_s_t_a_r_d 5 Tbsp _h_o_r_s_e_r_a_d_i_s_h SSHHRRIIMMPP AANNDD BBAATTTTEERR 2 _e_g_g_s 1 3/4 cups _f_l_o_u_r 3/4 cups _b_e_e_r 1 Tbsp _b_a_k_i_n_g _p_o_w_d_e_r 4 dozen _m_e_d_i_u_m _s_h_r_i_m_p_, peeled with tails 3 cups _g_r_a_t_e_d _c_o_c_o_n_u_t (unsweetened) PPRROOCCEEDDUURREE (1) Combine the seasoning mix together in a bowl. (2) Stir the dipping sauce ingredients together in a second bowl. Have this ready at the table when the shrimp are done. (3) Mix together 2 tsp of the seasoning mix, 1 1/4 cups of flour, the beer and the baking powder, and place this in a third bowl. (4) Combine the remaining flour with another 2 tsp of the season- ing mix. (5) Coat each shrimp with the remaining seasoning mix, then in the flour mixture, then in the batter, then in the coconut. Deep-fry the shrimp for about 1 minute and drain on paper towels. NNOOTTEESS Don't put too much batter on or it will overwhelm the poor shrimp. The dipping sauce is great for other things as well. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy if you can deep-fry. _T_i_m_e_: 15 minutes preparation, 15 minutes cooking. _P_r_e_c_i_s_i_o_n_: Measure batter, improvise with spices and dipping sauce. CCOONNTTRRIIBBUUTTOORR Nicholas Horton Aiken Computation Lab, Harvard University, Cambridge, Mass., USA horton@harvard.harvard.edu harvard!horton 2 Aug 2005 214 COD-PUDDING(M) Alt.Gourmand Cookbook (11 Dec 86) COD-PUDDING(M) SSAALLTTEEDD--CCOODD PPUUDDDDIINNGG COD-PUDDING - A rich pudding with salt cod, eggs, and milk This was cooked on a TV program a few days ago and is very nice. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44 ppeeooppllee)) 1 lb _s_a_l_t_e_d _c_o_d 1/4 cup _r_i_c_e 1 1/4 cups _m_i_l_k 3 _l_a_r_g_e _e_g_g_s _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Preheat oven to 400 deg. F. (2) Boil the salted cod until fully cooked. Take it out of the water and leave to cool. (3) Skin the fish, debone it and make a stew out of it in a bowl, not adding anything. (4) Boil the rice and mix it with the fish in the bowl to make a good mixture. (5) Beat the eggs and mix it with the milk. (6) Put the fish/rice mixture in a heat-resistant dish in which you have spread the butter. Pour the milk/egg mixture over it and put it in the oven for 40 minutes. NNOOTTEESS Icelandic saltfish is mostly exported to Spain, Portugal, and Italy, where it is used in Christmas main dishes. Here in Iceland we just boil it, and usually eat it with boiled potatoes and boiled turnips, cut in pieces. As the fish is a bit dry we use butter with it, and sometimes brown bread. If you cannot get salt cod, you can make your own by salting a cod fil- let and leaving it in the salt, refrigerated, for 3 or 4 days, then wash thoroughly. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation, 40 minutes baking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Eirikur T. Einarsson Marine Research Institute, Reykjavik, Iceland {mcvax,enea}!hafro!eirikur eirikur@hafro.UUCP 2 Aug 2005 215 COFFEE-CAKE-1(D) Alt.Gourmand Cookbook (23 Feb 86) COFFEE-CAKE-1(D) SSOOUURR CCRREEAAMM CCOOFFFFEEEE CCAAKKEE COFFEE-CAKE-1 - Coffee cake with cinnamon and sour cream I got this recipe from my mom. She got it, I think, from my godmother. All of us kids in the family make it now. It is an unusual coffee cake, good to have with morning coffee or as an evening dessert. Enjoy it. IINNGGRREEDDIIEENNTTSS ((FFiillllss 1100--iinncchh ttuubbee ppaann)) 1/2 cup _s_h_o_r_t_e_n_i_n_g 3/4 cup _s_u_g_a_r 1 tsp _v_a_n_i_l_l_a 3 _l_a_r_g_e _e_g_g_s 2 cups _f_l_o_u_r_, sifted 1 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1 tsp _b_a_k_i_n_g _s_o_d_a 1 cup _s_o_u_r _c_r_e_a_m 6 Tbsp _b_u_t_t_e_r_, softened 1 cup _l_i_g_h_t _b_r_o_w_n _s_u_g_a_r_, firmly packed 2 tsp _c_i_n_n_a_m_o_n 1 cup _c_h_o_p_p_e_d _n_u_t_s (walnuts or pecans) PPRROOCCEEDDUURREE (1) Prepare a tube pan. I use one with a removable center. Grease the pan and cut a circle of waxed paper to cover the bottom. (2) Preheat oven to 350 deg. F. (3) Cream shortening, sugar, and vanilla, thoroughly. (4) Add eggs--singly--beating well after each addition. (5) Sift flour, baking powder, and baking soda together. (6) Add flour mixture and sour cream to creamed mixture. Alter- nate a little of each, blending after each addition. (7) In separate bowl, cream butter, brown sugar, and cinnamon together. Add nuts and mix well. (8) Spread 1/2 of the batter in the tube pan. (9) Sprinkle 1/2 of the nut mixture evenly over batter in pan. (10) Cover with remaining batter. (11) Sprinkle with remaining nut mixture. (12) Bake in preheated oven for about 50 minutes. NNOOTTEESS When the cake cools, run a knife around the side of the pan and remove the inner section. Carefully remove the cake from the base of the pan and remove the waxed paper. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 45 minutes preparation, 50 minutes baking, 10 minutes cooling. _P_r_e_c_i_s_i_o_n_: measure carefully. CCOONNTTRRIIBBUUTTOORR Andy Shore Adobe Systems Incorporated, Palo Alto, California decwrl!adobe!shore shore@adobe.UUCP 2 Aug 2005 216 COFFEE-CAKE-2(D) Alt.Gourmand Cookbook (22 Dec 86) COFFEE-CAKE-2(D) HHOOBBEEEE''SS CCOOFFFFEEEE CCAAKKEE COFFEE-CAKE-2 - Coffee cake from Hobee's Haven restaurant "Hobee's Haven" here in Silicon Valley (usually just called ``Hobee's'') serves a lot of brunch food, and as far as I can tell they always include a piece of their coffee cake with each order. Frankly, I don't care for breakfast, nor do I approve of places at which the only kind of tea you can order reeks of orange and cinammon ... but the coffee cake is pretty good. This is their recipe, printed in an adver- tising flyer for the shopping center they inhabit; it's quite easy. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) CCAAKKEE 1 1/2 cups _s_i_f_t_e_d _u_n_b_l_e_a_c_h_e_d _f_l_o_u_r 1 cup _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 2 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1/2 tsp _b_a_k_i_n_g _s_o_d_a 1/4 tsp _s_a_l_t 2 _e_g_g_s 1 cup _s_o_u_r _c_r_e_a_m 1/2 tsp _v_a_n_i_l_l_a 1/4 cup _f_r_e_s_h _b_l_u_e_b_e_r_r_i_e_s_, (or other fruit, or nuts such as walnuts), optional _v_e_g_e_t_a_b_l_e _o_i_l TTOOPPPPIINNGG 5 Tbsp _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 2 Tbsp _b_u_t_t_e_r 1/2 tsp _c_i_n_a_m_m_o_n PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) In a large mixing bowl, resift flour with baking power, bak- ing soda, salt, and 1 cup of sugar. (3) In a separate bowl, beat together the eggs, sour cream, and vanilla. (4) Add egg mixture to flour mixture and beat until smooth. (5) Oil a 9-inch square baking pan (you can also use an 8 inch square pan, or anything of similar surface area, if you increase the baking time by about 5 minutes). (6) Spread the batter in the pan. If you are using fruit or nuts, scatter them over the batter and stir a little bit so that they stay in the top layer. (7) In a small bowl, mix 5 Tbsp sugar with the butter and cinam- mon with a sturdy fork, until they are blended and resemble cornmeal (i.e., you should have a mixture of fine crumbs, not a smooth mixture). (8) Sprinkle topping over batter. (9) Bake for 20-25 minutes, until a clean toothpick inserted in the center of the cake comes out dry. (10) Cool slightly; serve warm or at room temperature. Don't ruin it by serving it with salted butter. NNOOTTEESS All ingredients and bowls should be a room temperature before you start; this is particularly true for the butter. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10-15 minutes preparation, 20-30 minutes bak- ing. _P_r_e_c_i_s_i_o_n_: measure the ingredients. 2 Aug 2005 217 COFFEE-CAKE-2(D) Alt.Gourmand Cookbook (22 Dec 86) COFFEE-CAKE-2(D) CCOONNTTRRIIBBUUTTOORR Jeffrey Mogul Digital Equipment Corporation, Palo Alto, California, USA decwrl!mogul 2 Aug 2005 218 COGNAC-COOKIES(D) Alt.Gourmand Cookbook (17 Dec 85) COGNAC-COOKIES(D) CCOOGGNNAACC CCOOOOKKIIEESS COGNAC-COOKIES - A rich chocolate no-bake cookie A terrific, very rich, no-bake cookie. Adapted from a recipe in the _S_i_l_v_e_r _P_a_l_a_t_e _G_o_o_d _T_i_m_e_s _C_o_o_k_b_o_o_k. IINNGGRREEDDIIEENNTTSS ((mmaakkeess 33--44 ddoozzeenn)) 6 oz _c_h_o_c_o_l_a_t_e _c_h_i_p_s (semi-sweet) 2 1/2 cups _v_a_n_i_l_l_a _w_a_f_e_r_s crushed fine (a box less some nibbles) 1 cup _p_e_c_a_n_s (Finely chopped). Start with 8-10 oz whole pecans. 1/2 cup _s_u_g_a_r (white granulated) 1/4 cup _c_o_r_n _s_y_r_u_p 1/3 cup _c_o_g_n_a_c (Use the best you can afford--it makes a difference!) PPRROOCCEEDDUURREE (1) Melt chocolate bits. If you have never worked with melted chocolate before, then use a double boiler with the burner set on low. (2) Crush vanilla wafers very fine (fineness is important). (3) Chop pecans (again fineness is everything) (4) Add sugar, corn syrup and cognac (I use 1 nip of cognac and 1/2 nip of rum--works fine and costs less) (5) Stir in pecans and wafer crumbs. Now you learn why you were supposed to grind them very finely. (6) By now the mixture should be a smooth paste. Remove from heat and form into 1-inch balls. Roll balls in extra granu- lated sugar. NNOOTTEESS Store these in an air-tight container; if you are a chocoholic, have someone hide them from you. They are best if you allow them to age and mellow. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Moderate to hard (melted chocolate is tricky, and rolling the mixture into balls takes practice). _T_i_m_e_: 30-60 minutes or more, depending on how deftly you can roll the balls. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Cheers Theresa Campbell ...!harvard!bunny!tbc0 - or - tbc0@gte-labs.csnet 2 Aug 2005 219 COLD-NOODLES(A) Alt.Gourmand Cookbook (3 Feb 87) COLD-NOODLES(A) CCOOLLDD NNOOOODDLLEESS IINN SSPPIICCYY PPEEAANNUUTT SSAAUUCCEE COLD-NOODLES - Mildly spicy cold noodles I first had this at Brandy Ho's in Chinatown, San Francicso. I forget where I found the recipe. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 2 Tbsp _f_r_e_s_h _g_a_r_l_i_c_, minced 3 Tbsp _f_r_e_s_h _c_o_r_i_a_n_d_e_r_, minced 1/2 cup _p_e_a_n_u_t _b_u_t_t_e_r 5 oz _l_i_g_h_t _s_o_y _s_a_u_c_e 5 Tbsp _s_u_g_a_r 1/2-3 tsp _r_i_c_e _w_i_n_e 1-2 Tbsp _h_o_t _b_e_a_n _p_a_s_t_e 1 Tbsp _s_e_s_a_m_e _o_i_l 1 lb _l_o _m_e_i_n _n_o_o_d_l_e_s (other noodles will do, such as ramen noodles or even spagetti). PPRROOCCEEDDUURREE (1) Cook the lo mein according to directions. Let cool. (2) Mix the rest of the ingredients. Peanut butter doesn't mix very well, so for a few minutes you'll think you've made a mistake. Don't worry, just keep stirring until it's smooth. (3) Add the sauce to the noodles. NNOOTTEESS Hot bean sauce also goes by the name Szechuan bean sauce etc. This is the main "spicy" ingredient and should be handled with care. Vary this ingredient to taste. This recipe is probably very good without it. It's also quite good served when the noodles are still hot. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 5 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Edward Falk Sun Microsystems, Mountain View, California, USA falk@sun.com sun!falk 2 Aug 2005 220 COLESLAW-1(SL) Alt.Gourmand Cookbook (13 May 86) COLESLAW-1(SL) CCOOLLEE SSLLAAWW II COLESLAW-1 - Coleslaw in many variations My family loves to eat coleslaw. Unfortunately, we can never agree on the recipe. If I am making a slaw that my mother or sister will eat, I try to make a certain recipe with mayonnaise and lemon juice; if I make it for my lunch or for a picnic, I make an entirely different recipe loaded with onions and herbs. Craig Claiborne likes to put caraway seeds in coleslaw. Betty Crocker suggests pineapple and marshmallows. The _J_o_y _o_f _C_o_o_k_i_n_g wants you to dress the slaw immediately before serv- ing, while Betty Crocker and Spice Islands want you to refrigerate for several hours. The only rule seems to be to use fresh cabbage. Here's the generic recipe, with several variations. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88)) 1 _c_a_b_b_a_g_e 1 cup _m_a_y_o_n_n_a_i_s_e 1/2 cup _o_n_i_o_n_, diced very fine 1 Tbsp _l_e_m_o_n _j_u_i_c_e 1/2 tsp _b_l_a_c_k _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Cut the core out of the cabbage and cut it into pieces. My mother likes to cut it into big pieces; I like to cut it into little pieces. I think she wants to make certain that nobody will accuse her of having used a food processor. (2) Mix the pepper and lemon juice and onion in with the cabbage. (3) Add the mayonnaise, mix well, and refrigerate. NNOOTTEESS Vary the amount of mayonnaise according to how much you are worried about calories. Vary the amount of onion if you do or don't like raw onion. When I make coleslaw for my mother or sister, I leave out the onion and the black pepper, and put in 1 Tbsp of sugar. When I make slaw for a picnic or barbecue or someplace where subtlety will not be rampant, I add 1/2 tsp of dry mustard, 2 tsp of paprika, and 1/2 tsp of celery or caraway seed. If I'm trying to astonish some- body, I will add nuts, cheese, tarragon, whipping cream, chives, whole grapes, frozen peas, Tabasco sauce, coriander seed, diced apples, or other herbs or textural-contrast ingredients. I have not yet had the nerve to try the Betty Crocker suggestion of omitting the onion and then adding 1/2 lb of chopped pineapple and 1/2 cup of miniature marsh- mallows. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Brian Reid DEC Western Research Lab, Palo Alto CA reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun}!decwrl!reid 2 Aug 2005 221 COLESLAW-2(V) Alt.Gourmand Cookbook (29 Jan 87) COLESLAW-2(V) HHOOTT CCAABBBBAAGGEE SSLLAAWW COLESLAW-2 - A spicy warm slaw This came originally from our local newspaper. We enjoy it a lot. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44--66)) 2 Tbsp _b_u_t_t_e_r 1/2 cup _c_h_o_p_p_e_d _o_n_i_o_n 1 tsp _c_a_r_a_w_a_y _s_e_e_d 1/3 cup _w_a_t_e_r 1/4 cup _w_h_i_t_e _w_i_n_e _v_i_n_e_g_a_r 3/4 tsp _s_a_l_t 1/4 tsp _t_a_b_a_s_c_o _h_o_t _s_a_u_c_e 8 cups _s_h_r_e_d_d_e_d _c_a_b_b_a_g_e (about 1/2 cabbage) PPRROOCCEEDDUURREE (1) Melt butter in a large skillet. Add onion and caraway seed. Cook 5 minutes or until onion is tender. (2) Add water, vinegar, salt, and hot sauce, and mix well. Then add the cabbage, and mix well again. (3) Cover and let simmer about 15 minutes, or until the cabbage is crisp-tender. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 20 minutes cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR John Wilcox AT&T Corporate Education Center, Lisle, Illinois, USA ihnp4!ltuxa!jhw 2 Aug 2005 222 COOKIES-PB(D) Alt.Gourmand Cookbook (30 Jun 86) COOKIES-PB(D) AAMMAAZZIINNGG CCOOOOKKIIEESS COOKIES-PB - Simple peanut-butter cookies These are very simple peanut-butter cookies. They turn out a little moist, but are yummy. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 11 bbaattcchh)) 1 cup _p_e_a_n_u_t_-_b_u_t_t_e_r 1 cup _s_u_g_a_r 1 _l_a_r_g_e _e_g_g PPRROOCCEEDDUURREE (1) Beat the egg. Don't let your neighbours find out, though. (2) Mix everything together. (3) Preheat oven to 325 deg. F. (4) Place blobs of cookie dough on a greased cookie sheet in the size you like, and flatten with a fork to make the tradi- tional peanut-butter cookie pattern. (5) Put in oven and bake for 8-10 minutes. NNOOTTEESS These cookies are a bit moist, so don't worry about that. Don't burn them; they don't taste good when they're burnt. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 10 minutes baking. _P_r_e_c_i_s_i_o_n_: Measure the ingredients. CCOONNTTRRIIBBUUTTOORR Andrew Scott Beals Lawrence Livermore National Laboratory, Computation Research Group Livermore, California, U.S.A. bandy@lll-crg.arpa 2 Aug 2005 223 CORN-CHOWDER(SP) Alt.Gourmand Cookbook (28 Mar 86) CORN-CHOWDER(SP) RRUUTTHH CCOOCCHHRRAANN''SS CCOORRNN CCHHOOWWDDEERR CORN-CHOWDER - A hearty corn soup This recipe comes from my mother-in-law and is a family favorite. It makes a good, hearty meal when served with fresh bread or rolls. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22--44 ppeeooppllee)) 3 Tbsp _b_u_t_t_e_r 1 _s_m_a_l_l _o_n_i_o_n_, chopped 1 cup _c_u_b_e_d _h_a_m 3 _m_e_d_i_u_m _p_o_t_a_t_o_e_s_, peeled and cubed 1/2 cup _w_a_t_e_r _s_a_l_t _a_n_d _p_e_p_p_e_r 16 oz _c_a_n_n_e_d _c_o_r_n (cream-style or regular) 2 cups _m_i_l_k PPRROOCCEEDDUURREE (1) Melt butter and saute' onions until soft and transparent. (2) Add the ham, potatoes, water, salt and pepper (to taste) and cook, covered, until the potatoes are done (easily pierced with a fork). (3) Add the corn and the milk and heat thoroughly. Do NOT boil. (4) Serve with fresh bread. NNOOTTEESS If you don't have any ham, you can substitute 6 slices of bacon. Fry up the bacon and remove from the pan. Saute' the onions in the bacon fat and continue from there. Crumble the bacon and add with the milk and corn instead of with the potatoes. Bacon gives a slightly differ- ent flavor. Note that many stores offer canned ham in 6 3/4-oz cans, packaged like tuna fish. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Anita Cochran Astronomy Dept., The Univ. of Texas, Austin, TX, 78712 {noao, ut-sally, ut-ngp}!utastro!anita anita@astro.UTEXAS.EDU 2 Aug 2005 224 CORN-CHOWDER-2(SP) Alt.Gourmand Cookbook (8 Apr 87) CORN-CHOWDER-2(SP) CCOORRNN AANNDD SSAAUUSSAAGGEE CCHHOOWWDDEERR CORN-CHOWDER-2 - A rich creamy chowder with corn and sausages This chowder is a variation on a family recipe from an old roommate of mine. (She makes it without the sausage, and with more water). It goes very well with most seafood. I am especially fond of it served with crab cakes. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66--88)) 1 _P_o_l_i_s_h _s_a_u_s_a_g_e_, cut into thin round slices. 6 _b_a_c_o_n _s_l_i_c_e_s_, chopped 1 cup _c_h_o_p_p_e_d _o_n_i_o_n_s 1/4 cup _f_l_o_u_r 2 cups _c_h_i_c_k_e_n _s_t_o_c_k 1 cup _w_a_t_e_r 4 cups _c_o_r_n 2 cups _c_u_b_e_d _p_o_t_a_t_o_e_s (pieces about 1/4 in on a side) 1/8 tsp _w_h_i_t_e _p_e_p_p_e_r _r_e_d _p_e_p_p_e_r _s_a_u_c_e 2 cups _m_i_l_k 2 Tbsp _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) In a big saucepan, brown the sausage and bacon until bacon is crispy. Remove sausage and bacon with a slotted spoon, and drain on a paper towel. Discard most of the fat; leave enough to cook the onion. (2) Saute' onion in reserved fat until tender, about 5 minutes. (3) Gradually stir in the flour. Add stock and water, stirring constantly. (4) Add sausage, bacon, corn, potatoes, and white pepper. Add red pepper sauce to taste. Heat to boiling. (5) Reduce heat and simmer, covered, for 15 to 20 minutes. Stir occasionally. (6) Add milk and cook until soup is heated through, and potatoes are tender. (7) Top with butter, and serve. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 45 minutes cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Steve Fritzinger Computer Consoles Inc., Reston, Virginia, USA seismo!rlgvax!jsf 2 Aug 2005 225 CORNBREAD-1(B) Alt.Gourmand Cookbook (23 May 86) CORNBREAD-1(B) MMEEXXIICCAANN CCOORRNNBBRREEAADD CORNBREAD-1 - Corn bread with peppers and cheese I got this recipe from net.cooks in the fall of 1983. It's really good! We always make a batch of Mexican cornbread when we cook chili; it's also a good dinner with just a salad and the beer of your choice. The original recipe came from akgua!akguc!mah. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88)) 1 1/2 cups _s_e_l_f_-_r_i_s_i_n_g _c_o_r_n_m_e_a_l 3/4 cup _c_o_o_k_i_n_g _o_i_l 2 _e_g_g_s 1/2 cup _o_n_i_o_n_s_, chopped 2 Tbsp _g_r_e_e_n _p_e_p_p_e_r_, chopped 2 or 3 _j_a_l_a_p_e_n_o _p_e_p_p_e_r_s_, chopped 8 oz _s_o_u_r _c_r_e_a_m 8 oz _c_r_e_a_m _s_t_y_l_e _c_o_r_n (one small can) 3 oz _p_i_m_e_n_t_o_s (one small can) 1 cup _g_r_a_t_e_d _c_h_e_d_d_a_r _c_h_e_e_s_e PPRROOCCEEDDUURREE (1) Preheat oven to 325 deg. F. (2) Mix all ingredients except cheese together. (3) Pour half of mixture in a well-greased skillet. Use an iron skillet if you have one. Spread cheese over the mixture, then pour remaining batter on top. (4) Bake in 325 deg. F oven for 1 1/2 hours, or until done. (5) Serve warm. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 90 minutes baking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Nancy Mintz from a net.cooks recipe by akgua!akguc!mah 2 Aug 2005 226 CORNBREAD-STUF(V) Alt.Gourmand Cookbook (14 Nov 86) CORNBREAD-STUF(V) HHEERRBBEEDD CCOORRNNBBRREEAADD DDRREESSSSIINNGG CORNBREAD-STUF - Southwestern style herbed cornbread turkey stuffing This is the traditional McGarvey family dressing for Thanksgiving and Christmas dinner. It originated with my maternal grandmother in south- ern Virginia and evolved through her moves to Texas, Oklahoma and Cali- fornia and further evolved through my military family's moves all over the world. The recipe includes making 1 batch of cornbread and 1 batch of turkey broth. Directions are given for both stuffing the bird and baking the dressing separately. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88)) CCOORRNNBBRREEAADD 1 1/2 cups _y_e_l_l_o_w _c_o_r_n_m_e_a_l 1/2 cup _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1 tsp _s_a_l_t 2 Tbsp _b_a_k_i_n_g _p_o_w_d_e_r 1 _e_g_g (lightly beaten) 3 Tbsp _v_e_g_e_t_a_b_l_e _o_i_l 1 cup _m_i_l_k _v_e_g_e_t_a_b_l_e _o_i_l TTUURRKKEEYY BBRROOTTHH 1 _t_u_r_k_e_y _n_e_c_k (skin removed) _g_i_b_l_e_t_s _a_n_d _g_i_z_z_a_r_d _f_r_o_m _1 _t_u_r_k_e_y _l_e_a_v_e_s _f_r_o_m _4 _c_e_l_e_r_y _s_t_a_l_k_s 1 _c_e_l_e_r_y _s_t_a_l_k 1 _q_u_a_r_t_e_r_e_d _s_m_a_l_l _o_n_i_o_n 12 cups _w_a_t_e_r DDRREESSSSIINNGG 12 oz _h_e_r_b_e_d _b_r_e_a_d _c_u_b_e_s 1 _l_a_r_g_e _y_e_l_l_o_w _o_n_i_o_n_, chopped fine 3 _c_e_l_e_r_y _s_t_a_l_k_s (chopped fine) 3 cups _c_o_o_k_e_d _r_i_c_e (cooled uncovered overnight in a shallow dish) 1/2 lb _s_l_i_c_e_d _m_u_s_h_r_o_o_m_s 2 cup _r_o_u_g_h_l_y _c_h_o_p_p_e_d _p_e_c_a_n_s _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e _s_a_l_t _b_l_a_c_k _p_e_p_p_e_r _r_u_b_b_e_d _s_a_g_e _t_h_y_m_e PPRROOCCEEDDUURREE ((CCOORRNNBBRREEAADD)) (1) The night before, make the cornbread. Preheat oven to 425 deg. F. (2) Thinly coat the bottom of a standard Pyrex pie plate, or 9-inch square baking pan, with vegetable oil. Put pan in oven while it is preheating and you are mixing the cornbread bat- ter. (3) In a mixing bowl, blend together the cornmeal, flour, salt, and baking powder. (4) Stir in the egg and 3 Tbsp vegetable oil. (5) Add milk and mix thoroughly by hand. The consistency should be a thick, but not "doughy", liquid. It may be necessary to add a little more milk. (6) Pour into preheated pan and bake for 30 minutes or until slightly brown on top. (7) Let cool in pan for 30 minutes. Remove from pan and break up into very large chunks in a large mixing bowl. (8) Let stand overnight, uncovered. This will ensure that it is dry and stale. PPRROOCCEEDDUURREE ((TTUURRKKEEYY BBRROOTTHH)) The night before, make the turkey broth. 2 Aug 2005 227 CORNBREAD-STUF(V) Alt.Gourmand Cookbook (14 Nov 86) CORNBREAD-STUF(V) (1) Bring 12 cups of water to a boil in a large pot. (2) Thoroughly rinse turkey neck, giblets and gizzard. (3) Add turkey parts, onion, celery leaves and celery stalk to water, cover, and reduce heat to a low simmer. (4) Simmer on very low heat for 2 hours. (5) Strain the broth, cover, cool quickly, and refrigerate. PPRROOCCEEDDUURREE ((DDRREESSSSIINNGG)) 30 minutes before you are ready to stuff the turkey, make the dressing. (1) Crumble the stale cornbread in the very largest bowl you can find. (2) Add the herbed bread cubes and mix thoroughly by hand. (3) Add the rice and mix thoroughly by hand. (4) Briefly saute' the onions and celery in butter just enough to make the vegetables translucent. (5) Saute' the mushrooms in butter or margarine until all the resulting liquid has evaporated. (6) Add the saute'ed onions, celery, and mushrooms, and mix thor- oughly. (7) Add the pecans and mix thoroughly. (8) Season with salt, pepper, sage and thyme to taste. (9) Bring the turkey broth to the boil and boil for a minute or two to make sure it is sterile. If you are going to stuff the turkey, add just enough turkey broth to barely moisten the dressing. (10) Taste for seasoning and adjust if necessary. (11) Very loosely stuff the abdominal cavity and breast cavity with dressing. Do not pack it in tightly. It needs room to expand. You are going to be cooking some more dressing in a baking pan beside the turkey, so there will be plenty to go around. (12) Secure neck cavity opening with one or more poultry skewers. The abdominal cavity may be left open or (if your butcher cleaned the turkey properly and left a flap of skin) secured with poultry skewers. (13) Add enough boiling broth to the remaining dressing to moisten it uniformly. Do not over-moisten. The baked dressing should be barely moist, not gummy-wet. (14) Spoon dressing into uncoated baking pans. Cover with foil/plastic wrap and refrigerate until ready to bake. (15) One half hour before serving dinner, bake dressing, uncov- ered, at 425 deg. F for 30 minutes. NNOOTTEESS This recipe makes enough dressing to stuff a 15-pound turkey and fill 2 9-inch-square baking pans. _N_e_v_e_r stuff the turkey until you are ready to roast it. Cooking lore is rife with horror stories of food poisoning resulting from turkeys stuffed too early and let sit while wonderful organisms develop in the stuffing. Make sure you bring the turkey broth to a boil before you use it, just to make sure that nothing is growing in it. The stuffing inside a turkey does not reach a high enough temperature to kill 2 Aug 2005 228 CORNBREAD-STUF(V) Alt.Gourmand Cookbook (14 Nov 86) CORNBREAD-STUF(V) bacteria while the turkey is roasting, so you must be extremely careful with what you put there. I like to use Pepperidge Farm brand herbed bread cubes. I use a huge ceramic bowl (large enough for "rising" a 4-loaf recipe of bread dough) in which to mix the dressing. If you don't have one handy, you can use your kitchen sink. Clean and rinse the sink thor- oughly, then put in the stopper and use as a mixing bowl. If you are going to stuff the turkey, be sure that you don't over- moisten the dressing. The stuffing will absorb a lot of moisture from the bird, and who wants a turkey with stuffing soup? Also, be sure to not over-stuff the turkey: the stuffing will expand during the roasting and it needs room to expand. 12 cups of turkey broth is at least double the amount of liquid neces- sary to moisten the dressing. If you use all of it, you will not have a relatively light, dry dressing. The extra broth should be used in making turkey gravy or can be the base stock for making turkey soup with the carcass. If you're not up to making turkey broth, you can substitute chicken broth, but this is a great way to use the neck and gizzard. No quantities of the herbs are given because you can make this as spicy or as mild as you like. We like ours heavy on the sage and thyme. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: several hours, spread over 2 days. _P_r_e_c_i_- _s_i_o_n_: measure the cornbread ingredients. CCOONNTTRRIIBBUUTTOORR Pamela McGarvey UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam 2 Aug 2005 229 CRAB-BUTTER(A) Alt.Gourmand Cookbook (22 Dec 83) CRAB-BUTTER(A) IIRRIISSHH''SS CCRRAABB BBUUTTTTEERR CRAB-BUTTER - Incredible crab or shrimp dip My first encounter with this dip came at a New Year's party a few years ago. I was standing by the munchies table trying not to embarrass myself too much, when a woman came up to me and pointed out this dip. She explained to me that at a previous party she had lost control eat- ing it and got a spoon! It's incredibly rich, and requires a lot of will power not to eat too much. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66 gglluuttttoonnss)) 1/2 cup _b_u_t_t_e_r 1 cup _c_r_e_a_m _c_h_e_e_s_e 1/4 cup _m_a_y_o_n_n_a_i_s_e 6 oz _c_r_a_b _m_e_a_t 1 _o_n_i_o_n (medium to large, chopped fine) some _c_o_c_k_t_a_i_l _s_a_u_c_e 2 Tbsp _l_e_m_o_n _j_u_i_c_e 1/2 tsp _c_r_u_s_h_e_d _g_a_r_l_i_c (or a pinch of instant garlic) 1 Tbsp _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e PPRROOCCEEDDUURREE (1) Allow butter and cream cheese to soften before starting. (2) Mix mayo, butter and cream cheese. Do not use a blender, as the mixture will get soupy. (3) Add lemon juice, garlic, worcestershire sauce, pepper, etc. to taste. (4) Mix in crab (or whatever) and onion. Of the choices, I feel crab is the best. (5) Chill at least two hours, cover with cocktail sauce. This is an important part of the recipe. NNOOTTEESS I recommend Wakefield crab meat, Shrimp or Shrimp & Crab. I usually use Crosse & Blackwell's cocktail sauce, but feel free to use any kind that you trust. You can make your own simple cocktail sauce by mixing 3 parts catsup to 1 part horseradish and adding tabasco, garlic, worcestershire sauce to taste. Serve over Triscuits (they're nice and strong, to survive heavy scoop- ing) or veggies. Irish is the friend from whom I got this recipe. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 2 hours cooling. _P_r_e_- _c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Larry Tepper AT&T Information Systems, Denver lat@druil.UUCP 2 Aug 2005 230 CRANB-BREAD-1(D) Alt.Gourmand Cookbook (19 Nov 86) CRANB-BREAD-1(D) GGRRAANNDDMMAA MMAACCKKAAYY''SS CCRRAANNBBEERRRRYY BBRREEAADD CRANB-BREAD-1 - A festive cranberry orange nut-bread My grandmother MacKay clipped this recipe from the 1951 edition of the Pillsbury Bake-Off competition recipes, and we've made it a family tra- dition ever since. From time to time my mother and I have both tried to improve on the recipe, but it appears that the recipe is already per- fect; every variation we have ever tried has been disappointing by com- parison. When I was a boy, before the invention of the food processor, making this bread required cutting the cranberries in half by hand, with a knife, and the person who brought 4 loaves of cranberry bread to the family Thanksgiving meal was more welcome than the person who brought the turkey. Now, between Baker's Secret loaf pans and Cuisinart slicer blades, you can knock out 8 perfect loaves of the stuff while watching one episode of Sesame Street. My grandmother still cuts each cranberry in half with a paring knife, and hers still tastes better than mine. IINNGGRREEDDIIEENNTTSS ((22 ssmmaallll llooaavveess)) 2 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1 cup _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 1 1/2 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1/2 tsp _b_a_k_i_n_g _s_o_d_a 1 tsp _s_a_l_t 3/4 cup _o_r_a_n_g_e _j_u_i_c_e (juice of one large orange) 1 Tbsp _g_r_a_t_e_d _o_r_a_n_g_e _p_e_e_l (grated peel of one large orange) 2 Tbsp _s_h_o_r_t_e_n_i_n_g 1 _e_g_g_, beaten 1 cup _c_r_a_n_b_e_r_r_i_e_s_, halved or chopped 1 cup _w_a_l_n_u_t_s _o_r _p_e_c_a_n_s_, chopped. PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) Grease the bottom, but not the sides, of two small loaf pans. (3) In a large bowl, sift together all the dry ingredients (flour, sugar, baking powder, baking soda, and salt). Blend very well. (4) Mix together the orange juice, orange peel, melted shorten- ing, and beaten egg. (5) Add the wet mixture to the dry mixture. Mix only enough to blend uniformly. Mix in the cranberries and the nuts; stir gently. (6) Pour the mixture into the loaf pans. Push it to the corners, leaving the center slightly hollow. (7) Bake about an hour at 350 deg. F. The loaves are done when a toothpick inserted in the middle comes out clean. (8) Cool completely before cutting. Do not try to serve warm. NNOOTTEESS It takes practice to know when to stop mixing the dough. If you mix too much, the bread gets a chewy texture to it, whereas it should have a very crumbly consistency, like a muffin or cornbread. It really makes a difference in the texture of this bread to use a shortening that is solid at room temperature, like Crisco. It really makes a difference in the flavor to use fresh orange-peel and not pow- dered. I prefer walnuts to pecans. It might seem sensible to try to use the same orange for the peel and the juice, but it is really more trouble than it is worth to try to peel a juiced orange or juice a peeled orange. I usually use two oranges, and eat the one that I took the peel from. This bread keeps well in the freezer. Specifically, it keeps from 2 Aug 2005 231 CRANB-BREAD-1(D) Alt.Gourmand Cookbook (19 Nov 86) CRANB-BREAD-1(D) Thanksgiving to Christmas. It also survives quite well being mailed by parcel post from Indiana to Maryland. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 10 minutes preparation if you have a food processor, 2 hours baking and cooling. _P_r_e_c_i_s_i_o_n_: Measure carefully. CCOONNTTRRIIBBUUTTOORR Brian Reid DEC Western Research Laboratory, Palo Alto, California, USA reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid 2 Aug 2005 232 CRANB-CHICKEN(M) Alt.Gourmand Cookbook (24 Dec 85) CRANB-CHICKEN(M) CCRRAANNBBEERRRRYY CCHHIICCKKEENN CRANB-CHICKEN - Baked chicken glazed with spiced cranberry sauce A variation on the traditional holiday themes. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 8 oz _j_e_l_l_i_e_d _c_r_a_n_b_e_r_r_y _s_a_u_c_e 1/2 cup _d_r_y _s_h_e_r_r_y 1 1/2 cups _c_h_i_c_k_e_n _b_r_o_t_h 1/4 tsp _g_r_o_u_n_d _g_i_n_g_e_r 1/4 tsp _g_r_o_u_n_d _n_u_t_m_e_g 1/4 tsp _g_r_o_u_n_d _c_l_o_v_e_s 1/4 tsp _g_r_o_u_n_d _p_e_p_p_e_r 2 _s_t_a_r _a_n_i_s_e (whole) 1/2 tsp _d_r_y _m_u_s_t_a_r_d 2 tsp _p_r_e_p_a_r_e_d _m_u_s_t_a_r_d 2 Tbsp _d_a_r_k _b_r_o_w_n _s_u_g_a_r 2 lb _c_h_i_c_k_e_n _b_r_e_a_s_t_s (boneless) some _s_e_a_s_o_n_e_d _f_l_o_u_r (flour with salt and pepper). Use enough to cover a dinner plate. 1/4 cup _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) Combine the cranberry sauce, sherry, chicken broth, spices, and sugar. Simmer for 10 minutes, then discard the star anise. (3) Heat the butter in a skillet until it is foamy. Dredge the chicken breasts in the seasoned flour, and saute' in the but- ter for 1 minute on each side. Transfer the chicken to an ovenproof dish. (4) Pour the cranberry mixture into the skillet, and reduce by half over high heat. (5) Pour the sauce over the chicken, and bake at 350 deg. F for 15 minutes. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Easy. _T_i_m_e_: 15 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n_: Measure the seasonings. CCOONNTTRRIIBBUUTTOORR Mike Foster Columbia University, New York 2 Aug 2005 233 CRANB-COOKIES(D) Alt.Gourmand Cookbook (25 Jul 87) CRANB-COOKIES(D) CCRRAANNBBEERRYY--AAPPPPLLEE CCOOOOKKIIEESS CRANB-COOKIES - Moist cookies with cranberries, apples, and cinnamon Many years ago one of my brothers complained to me that he didn't like cookies much, that they were always too dry and pasty. I came up with this recipe for him. He still doesn't like cookies, but the recipe has made its way to various other people to become a favorite. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 44 ddoozzeenn)) 1/2 cup _b_u_t_t_e_r 1 cup _b_r_o_w_n _s_u_g_a_r 3/4 cup _s_u_g_a_r 1 _e_g_g 1/4 cup _m_i_l_k 2 cups _f_l_o_u_r 1 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1 tsp _c_i_n_n_a_m_o_n 1/2 tsp _s_a_l_t 1 tsp _g_r_a_t_e_d _o_r_a_n_g_e _r_i_n_d 1 1/2 cups _a_p_p_l_e_s_, pared and chopped 1 cup _c_r_a_n_b_e_r_r_i_e_s_, chopped PPRROOCCEEDDUURREE (1) Preheat oven to 375 deg. F. (2) Cream butter and sugars; beat in egg and milk. (3) Sift together flour, baking powder, cinnamon, and salt. Stir into butter mixture until well-blended. (4) Stir in orange rind, apple, and cranberries. drop onto baking sheets. (5) Bake for 12-15 minutes at 375 deg. F. NNOOTTEESS Don't store these in a cookie jar: they will get too mushy. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 15 minutes baking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Lucille Glassman DEC Systems Research Center, Palo Alto, California, USA glassman@src.dec.com {decvax,ucbvax,cbosgd,ihnp4}!decwrl!glassman 2 Aug 2005 234 CRANB-QUICHE(MV) Alt.Gourmand Cookbook (22 Nov 86) CRANB-QUICHE(MV) SSWWEEEETT PPOOTTAATTOO && CCRRAANNBBEERRRRYY QQUUIICCHHEE CRANB-QUICHE - Sweet potatoes, carrots and cranberries in cream cheese quiche This recipe has become a real holiday favorite in our family. It is originally from _T_h_e _V_e_g_e_t_a_r_i_a_n _E_p_i_c_u_r_e _B_o_o_k _T_w_o by Anna Thomas. It is sweeter than most quiches, but not as sweet as most pies, and can be eaten either as a side dish, or as dessert. We usually eat it with the turkey because no one wants to wait until dessert time! IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88)) 1/2 lb _s_w_e_e_t _p_o_t_a_t_o_e_s 1/2 lb _c_a_r_r_o_t_s 1/2 lb _c_r_a_n_b_e_r_r_i_e_s 2/3 cup _s_u_g_a_r 1/2 cup _m_i_l_k 4 _e_g_g_s 1/2 lb _c_r_e_a_m _c_h_e_e_s_e dash _n_u_t_m_e_g dash _s_a_l_t 1 _p_r_e_-_b_a_k_e_d _q_u_i_c_h_e _s_h_e_l_l (11 inches) PPRROOCCEEDDUURREE (1) Start some salted water boiling. Preheat oven to 375 deg. F. (2) Peel and grate the sweet potatoes. Grate carrots. Put these vegetables into an empty saucepan. (3) Pour the boiling water over the saucepan full of vegetables and bring to a boil. Cook five minutes; drain. (4) Wash cranberries and pick out the ones that are soft or blem- ished. Put the cranberries in an enameled pot with the sugar and cook them, covered, over low heat for 10 minutes, stir- ring occasionally. Remove the lid and cook for five minutes more, stirring almost constantly. (5) Add cooked drained potato/carrot mixture to cranberries and cook for 3 to 4 minutes more, stirring constantly. (6) Beat together the milk, eggs, cream cheese, a little nutmeg, and a dash of salt. Stir in the cooked vegetable mixture and pour this filling carefully into the prepared shell. (7) Bake at 375 deg. F for 40 minutes or until the top is golden and firm. Serve. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 25 minutes preparation, 40 minutes baking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Moira Mallison Tektronix, Inc., Beaverton, Oregon, USA tektronix!moiram 2 Aug 2005 235 CRANB-RELISH(S) Alt.Gourmand Cookbook (13 Nov 86) CRANB-RELISH(S) CCRRAANNBBEERRRRYY--OORRAANNGGEE RREELLIISSHH CRANB-RELISH - A fruit relish for holiday dinners In Chicago, where I did much of my growing up, there was a company called Indian Trails that made a frozen cranberry relish, and their relish was traditional at my family's Thanksgiving dinner. When I moved to Boston I missed it. So I determined when next I went back to find a package of Indian Trails, read the label carefully, and dupli- cate the ingredients. Alas, the company had gone bankrupt in my absence and there were no packages anywhere in any reputable store. But I knew about the disrep- utable stores as well, so I took myself over to 47th Street and sure enough there in the frozen foods section I found a pink-marbled, faintly sticky package of Indian Trails cranberry relish, undoubtedly thawed out and re-frozen at least a dozen times. Eagerly I snatched it up, eagerly I read the mysterious ingredients: cranberries, oranges, sugar. (This was before the days when they would have boasted "No preservatives! No artificial ingredients!") I returned to Boston. I tried it: cranberries, oranges, sugar. Based on the original experience with Indian Trails, I assume my home-made ver- sion would freeze admirably. One year, in a restless fit, I added a little powdered cinnamon, but that was silly, and I'm ashamed of myself now. IINNGGRREEDDIIEENNTTSS ((44 ccuuppss)) 1 lb _r_a_w _c_r_a_n_b_e_r_r_i_e_s 3 _o_r_a_n_g_e_s_, seeded but not peeled. _c_a_n_e _s_u_g_a_r PPRROOCCEEDDUURREE (1) Grind up coarsely in your meat grinder or food processor the cranberries and oranges. (2) Sweeten to taste with sugar. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 3 minutes. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Mary-Claire van Leunen Digital Equipment Corporation, Systems Research Center, Palo Alto, CA mcvl@decsrc.ARPA or decwrl!mcvl 2 Aug 2005 236 CRANB-RELISH-2(S) Alt.Gourmand Cookbook (24 Nov 86) CRANB-RELISH-2(S) MMOOLLDDEEDD CCRRAANNBBEERRRRYY RREELLIISSHH CRANB-RELISH-2 - Molded fresh cranberry relish with dressing For years my mother required us to taste her ever-changing version of a fresh cranberry relish she insisted serving at Thanksgiving and Christ- mas. The unanimous family response to the inevitably bitter dish was, "Do we have to?" Then one year a friend came to Thanksgiving dinner and contributed what is now known simply as "the recipe." Mom never tried to improve on this addictive relish. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88--1100)) DDRREESSSSIINNGG 2 cups _m_a_r_s_h_m_a_l_l_o_w _c_r_e_m_e 1 cup _h_e_a_v_y _w_h_i_p_p_i_n_g _c_r_e_a_m 3 oz _c_r_e_a_m _c_h_e_e_s_e RREELLIISSHH 10 oz _f_r_e_s_h _c_r_a_n_b_e_r_r_i_e_s 3/4 cup _w_a_t_e_r 6 oz _r_a_s_p_b_e_r_r_y _J_e_l_l_o _m_i_x (1 package) 1/4 cup _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 1 cup _T_o_k_a_y _g_r_a_p_e_s (quartered and seeded) 1 cup _c_e_l_e_r_y_, chopped fine 2 1/2 cups _c_a_n_n_e_d _c_r_u_s_h_e_d _p_i_n_e_a_p_p_l_e_, including syrup (one #2 can). PPRROOCCEEDDUURREE ((DDRREESSSSIINNGG)) (1) The night before serving the relish, place the cream cheese and marshmallow creme in a small bowl. Mash lightly with a fork to barely break up cream cheese. (2) Add whipping cream and cover tightly. Refrigerate overnight. (3) 15 minutes before serving, whip mixture with an electric mixer until it reaches the consistency of thick, but not stiff, whipped cream. PPRROOCCEEDDUURREE ((RREELLIISSHH)) (1) Rinse cranberries thoroughly. Place in an 8-cup saucepan with water, and cover. Bring to a boil and cook until the berries have "popped." (2) Remove from heat and, using an electric mixer, beat gently until all the berries are broken. (3) Add Jello and sugar. Plan saucepan over a bowl of ice and stir occasionally until mixture has thickened but not jelled. (4) Add grapes, celery, and crushed pineapple (including packing syrup). (5) Pour into prepared mold and chill in refrigerator until set (about 3 hours). (6) To serve, unmold relish onto a plate and place dressing in a separate dish. Serve a couple of dollops of dressing with each serving of relish. NNOOTTEESS The most difficult step is in unmolding the relish. I always spray my mold very lightly with a coating of an aerosol cooking oil (such as "PAM") before filling it with the relish. When it's time to unmold, I run a thin spatula around the outside of the molded relish to barely loosen it, place the serving plate on top and invert the mold and plate. I rarely have to dip the mold in hot water to loosen the relish. I usually use a standard ring mold and put the dressing in a footed compote which sits in the center of the unmolded ring of relish. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 10 minutes preparation, overnight chill- ing, 30 more minutes preparation. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. 2 Aug 2005 237 CRANB-RELISH-2(S) Alt.Gourmand Cookbook (24 Nov 86) CRANB-RELISH-2(S) CCOONNTTRRIIBBUUTTOORR Pamela McGarvey UCLA Comprehensive Epilepsy Program, Los Angeles, Calif., USA {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam 2 Aug 2005 238 CRANB-RELISH-3(A) Alt.Gourmand Cookbook (18 Feb 87) CRANB-RELISH-3(A) MMAAMMAA SSTTAAMMBBEERRGG''SS CCRRAANNBBEERRRRYY RREELLIISSHH CRANB-RELISH-3 - Frozen cranberry relish with horseradish Susan Stamberg, former co-host of National Public Radio's _A_l_l _T_h_i_n_g_s _C_o_n_s_i_d_e_r_e_d_, used to broadcast this recipe every year around Thanksgiv- ing. She claimed it was her mother's, but it turned out that her mother got it from a Craig Claiborne column many years before. Very few people are neutral about this unusual, rather strong relish--they either love it or hate it. I'm in the former group. IINNGGRREEDDIIEENNTTSS ((33 ccuuppss)) 2 cups _r_a_w _c_r_a_n_b_e_r_r_i_e_s 1 _s_m_a_l_l _o_n_i_o_n 1/2 cup _s_u_g_a_r 3/4 cup _s_o_u_r _c_r_e_a_m 2 Tbsp _p_r_e_p_a_r_e_d _w_h_i_t_e _h_o_r_s_e_r_a_d_i_s_h PPRROOCCEEDDUURREE (1) Grind the onion and cranberries together. (2) Add all the other ingredients and mix well. (3) Put in a plastic container and freeze. One hour before serv- ing, move to the refrigerator to soften. NNOOTTEESS This relish is shocking pink in color, so plan your table setting accordingly. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, overnight freezing. _P_r_e_c_i_s_i_o_n_: measure the horseradish. CCOONNTTRRIIBBUUTTOORR Jan Wolitzky AT&T Bell Laboratories, Murray Hill, NJ USA wolit@mhuxd.att.com 2 Aug 2005 239 CRANB-SAUCE-1(S) Alt.Gourmand Cookbook (13 Nov 86) CRANB-SAUCE-1(S) CCRRAANNBBEERRRRYY SSAAUUCCEE CRANB-SAUCE-1 - Homemade cranberry sauce Most people don't realize how easy it is to make cranberry sauce. It tastes much better fresh than canned (what doesn't?). IINNGGRREEDDIIEENNTTSS ((MMaakkeess aa lloott)) 1 lb _c_r_a_n_b_e_r_r_i_e_s _w_a_t_e_r 1 cup _s_u_g_a_r PPRROOCCEEDDUURREE (1) Rinse the cranberries and put them into a heavy pot. Add just enough water to cover them. Stir in the sugar. (2) Cook over medium heat, stirring frequently, until most of the cranberries have split open. This will take about 15 min- utes. Stir well, then taste it, and add more sugar if it's not sweet enough for you. If you add more sugar, cook it a little longer, still stirring, to make sure that the new sugar is completely dissolved. (3) Chill overnight. (4) Eat. NNOOTTEESS This keeps covered in the refrigerator for quite a long time. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Easy _T_i_m_e_: 20 minutes preparation, overnight chilling. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Paul Asente Stanford University, CIS Apple Orchard, Palo Alto, Calif., USA asente@cascade.stanford.edu ...decwrl!glacier!cascade!asente 2 Aug 2005 240 CRM-SPINACH(V) Alt.Gourmand Cookbook (21 May 86) CRM-SPINACH(V) CCRREEAAMMEEDD SSPPIINNAACCHH CRM-SPINACH - Creamed spinach with sour cream This is a recipe for a version of creamed spinach that we found that uses sour cream instead of milk. We have tried it and it is quite good. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 20 oz _s_p_i_n_a_c_h_, chopped. This can either be fresh spinach or frozen chopped spinach. 1/2-1 cup _s_o_u_r _c_r_e_a_m 1-2 Tbsp _p_r_e_p_a_r_e_d _h_o_r_s_e_r_a_d_i_s_h PPRROOCCEEDDUURREE (1) Clean, trim, and chop spinach, and cook in a dry, covered saucepan over a medium heat until the spinach is wilted. If you are using frozen spinach, cook to thaw and evaporate all water, then proceed. (2) Stir in sour cream and horseradish. (3) Serve hot. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Daniel Faigin and Karen Davis System Development Corporation, Santa Monica, California {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin sdcrdcf!faigin@LOCUS.UCLA.EDU 2 Aug 2005 241 CRM-SPINACH-2(V) Alt.Gourmand Cookbook (07 Nov 86) CRM-SPINACH-2(V) GGUULLLLIIVVEERR''SS CCRREEAAMMEEDD SSPPIINNAACCHH CRM-SPINACH-2 - Creamed spinach with bacon This is a creamed spinach recipe that we found in the Los Angeles Times. It produces a creamed spinach that even my wife likes. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 10 oz _s_p_i_n_a_c_h_, chopped. Either frozen or fresh may be used. 3 _b_a_c_o_n _s_l_i_c_e_s 1 _s_m_a_l_l _o_n_i_o_n 3 Tbsp _f_l_o_u_r 1 1/4 cups _m_i_l_k (we substitute a like quantity of 50/50 _K_o_s_h_e_r _P_a_r_v_e creamer and water) 1 tsp _s_a_l_t 1/2 tsp _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Rinse and chop the spinach. Place the chopped spinach in a heavy skillet, cover, and steam until wilted, stirring occa- sionally. There is no need to add water other than what clings to the leaves from washing. (If you are using frozen spinach, place over low or medium heat to thaw and allow excess water to evaporate) Transfer to small bowl and squeeze completely dry. (2) Grind bacon and onion very fine and place in saucepan. Saute' bacon and onion until bacon is cooked. (3) Stir in flour to make smooth paste. Gradually add milk. Bring to boil and simmer 10 minutes over low heat until thickened. (4) Add salt and pepper. Grind spinach fine and add to cream sauce. NNOOTTEESS You may find that you want to add extra milk and give the finished soup a final heating in the microwave. We did, and it didn't hurt it one bit. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 15 minutes cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Daniel Faigin and Karen Davis Santa Monica, California, USA {akgua ihnp4 hplabs cbosgd}!sdcrdcf!faigin sdcrdcf!faigin@LOCUS.UCLA.EDU 2 Aug 2005 242 CUBAN-BEANS(MV) Alt.Gourmand Cookbook (28 Jan 86) CUBAN-BEANS(MV) CCUUBBAANN ((PPUUEERRTTOO RRIICCAANN)) BBEEAANNSS CUBAN-BEANS - Beans like they cook in many Caribbean countries This recipe is from my mother, who undoubtedly got it from one of my father's relatives. I've seen it described as being from various coun- tries, but it will always be Puerto Rican beans to me. Any dried beans can be used, but kidney beans and navy beans are the best. Chick peas aren't bad either. You can use a ham bone for fla- voring instead of the olive oil if you don't mind using ham. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 1 lb _d_r_i_e_d _b_e_a_n_s 1 _o_n_i_o_n_, _d_i_c_e_d 1/4 _g_r_e_e_n _p_e_p_p_e_r_, _d_i_c_e_d 3 cloves _g_a_r_l_i_c_, _d_i_c_e_d 8 oz _t_o_m_a_t_o _s_a_u_c_e 2 Tbsp _o_l_i_v_e _o_i_l 2 tsp _s_a_l_t (You can vary the amount of salt according to prefer- ence. My mother uses 1 Tbsp) PPRROOCCEEDDUURREE (1) Soak the beans for at least two hours (overnight is okay too). Change the water and bring to a boil. (2) Add the onion, pepper, and garlic; cover and simmer for 1 hour. (3) Add the tomato sauce, olive oil, and salt: cover and simmer 1 more hour. (Be sure to keep the beans covered with liquid, adding more water if necessary.) IINNGGRREEDDIIEENNTTSS ((RRiiccee ttoo ggoo wwiitthh iitt)) 2 cups _w_a_t_e_r 1 cup _l_o_n_g_-_g_r_a_i_n _r_i_c_e 1 tsp _s_a_l_t (You can vary the amount of salt according to prefer- ence.) PPRROOCCEEDDUURREE (1) Bring the water to a boil (2) Add the rice and salt. (3) Cover and let simmer for 20 minutes. NNOOTTEESS This makes a very good main course or side dish. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 2 hours soaking, 5 minutes dicing, 2 hours cooking. _P_r_e_c_i_s_i_o_n_: the rice is the only part you need to measure. CCOONNTTRRIIBBUUTTOORR Evelyn C. Leeper AT&T Information Systems, Holmdel NJ 2 Aug 2005 243 CUCUMBER-SAUCE(SL) Alt.Gourmand Cookbook (7 Aug 86) CUCUMBER-SAUCE(SL) CCUUCCUUMMBBEERR YYOOGGUURRTT SSAAUUCCEE CUCUMBER-SAUCE - A mideast-style sauce with cucumbers and yogurt This recipe came originally from the local paper, years ago. They liked it with lamb. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 3/4 lb _c_u_c_u_m_b_e_r (coarsely grated) 3/4 tsp _w_h_o_l_e _c_u_m_i_n _s_e_e_d_s 2 tsp _h_o_t _g_r_e_e_n _c_h_i_l_i_s (seeded & chopped) (optional) 1 cup _p_l_a_i_n _y_o_g_u_r_t 1 tsp _v_e_g_e_t_a_b_l_e _o_i_l 1/2 tsp _g_a_r_l_i_c (finely chopped) _s_a_l_t (to taste) (optional) PPRROOCCEEDDUURREE (1) Toast cumin seeds in small heavy skillet until browned. Do not burn. When they start to crackle, remove from heat, shaking skillet. (2) Combine all ingredients. Blend well and chill. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 1 hour chilling. _P_r_e_- _c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA ihnp4!attunix!nlm 2 Aug 2005 244 CUKE-CHUNKS(AV) Alt.Gourmand Cookbook (20 Mar 87) CUKE-CHUNKS(AV) SSWWEEEETT CCUUCCUUMMBBEERR CCHHUUNNKKSS CUKE-CHUNKS - A very sweet cucumber pickle My wife's grandmother provided us with this wonderful pickle recipe. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess mmaannyy)) 10 _c_u_c_u_m_b_e_r_s_, not too fat 8 cups _s_u_g_a_r 2 Tbsp _p_i_c_k_l_i_n_g _s_p_i_c_e (see note) 5 tsp _s_a_l_t (noniodized salt is best) 4 cups _v_i_n_e_g_a_r PPRROOCCEEDDUURREE (1) Wash cucumbers and place in large pot. Pour boiling water over cucumbers until they are covered. Let stand for 24 hours and then drain. Repeat this procedure for three (3) days. The cucumbers will be rather slimy after this. This is normal. (2) On the fourth day drain and slice into bite-size chunks. If the cucumbers are fat you can halve or quarter the chunks so you end up with bite-size pieces. (3) Combine the remaining ingredients. Bring mixture to a boil, stirring frequently. Pour cooked mixture over the cucumber pieces. (4) Return to a boil, but just a boil. Do not cook. Pour cucum- bers and liquid mixture into canning jars and seal. Jars should be sealed in a boiling water bath for 10 minutes. NNOOTTEESS These are best if they sit for a month or so after canning, to give them time to work. If you use iodized salt, they are more likely to get cloudy during that month. If your grocery does not sell premixed "pickling spice" mixtures, try various combinations of mustard seeds, celery seeds, coriander, dill, or any other strongly-flavored spices that you like. We increase this recipe by several times. Last year we used about 200 cucumbers. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 4 days of soaking. About 1-2 hours of real work. _P_r_e_c_i_s_i_o_n_: Approximate measure ok. CCOONNTTRRIIBBUUTTOORR Jim Roche University of Rochester, Computer Science Department roche@cs.rochester.edu rochester!roche 2 Aug 2005 245 CURRIED-FRUIT(D) Alt.Gourmand Cookbook (30 Oct 86) CURRIED-FRUIT(D) CCUURRRRIIEEDD FFRRUUIITT CURRIED-FRUIT - Baked fruit with curry sauce and nuts This dish can be served as a desert, alone, or on top of ice cream or pound cake (or both!). But, our favorite way of serving it is as a side dish at brunch on Christmas day. As long as I can remember, Mom has had this dish, along with an egg/cheese casserole, bacon, and muffins for Christmas brunch. It is especially easy since you make it a day ahead of time. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88--1122)) 4-5 lb _f_r_u_i_t (pears, peaches, pineapple, apricot, etc.) 12 _c_h_e_r_r_i_e_s 3/4 cup _l_i_g_h_t _b_r_o_w_n _s_u_g_a_r 3 tsp _c_u_r_r_y _p_o_w_d_e_r 1/3 cup _m_e_l_t_e_d _b_u_t_t_e_r 3/4 cup _b_l_a_n_c_h_e_d_, _s_l_i_v_e_r_e_d _a_l_m_o_n_d_s PPRROOCCEEDDUURREE (1) Add sugar and curry powder to melted butter and mix well. (2) Drain all fruit well. Arrange fruit and nuts in layers in casserole dish. There should be enough fruit to fill the dish about three-quarters full. (3) Pour butter mixture over fruit. (4) Bake at 325 deg. F for one hour. (5) Refrigerate overnight. Reheat at 350 deg. F until hot before serving (about 10-15 minutes). NNOOTTEESS I use standard American "curry powder". Any other that you want to use should be ok. Adjust the amount of curry powder to your taste, or use cinnamon if you really don't like the flavor of curry. Use your imagination in choosing the fruits to go in it. Cherries and almonds are a must, but the rest is up to you. We use canned fruit, but fresh would be good too. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 1 hour baking, overnight cooling. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Katherine Rives Albitz Hewlett-Packard, Network Software R&D Lab, Fort Collins, Colorado USA hpfcla!hpcnof!k_albitz@hplabs.hp.com 2 Aug 2005 246 CURRIED-RICE(M) Alt.Gourmand Cookbook (3 Nov 87) CURRIED-RICE(M) CCUURRRRIIEEDD RRIICCEE CURRIED-RICE - Baked rice with a mild curry flavor This is a slight modification of the "Riz a l'Indienne" from the _6_0_-_M_i_n_u_t_e _G_o_u_r_m_e_t (Pierre Franey). It's more French than Indian, and goes well with, say, saute'ed chicken in cream. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) 2 1/2 Tbsp _b_u_t_t_e_r 1 cup _c_h_o_p_p_e_d _o_n_i_o_n 1/4 tsp _m_i_n_c_e_d _g_a_r_l_i_c 1 cup _r_i_c_e 1 Tbsp _c_u_r_r_y _p_o_w_d_e_r_, vary amount to taste. 1 1/2 cups _c_h_i_c_k_e_n _b_r_o_t_h_, (or chicken bouillon, or water) 2 sprigs _p_a_r_s_l_e_y 1 _b_a_y _l_e_a_f PPRROOCCEEDDUURREE (1) Preheat oven to 400 deg. F. (2) Obtain casserole or heavy ovenproof saucepan with a close- fitting lid. (3) Over a burner on moderate heat, melt half the butter in the casserole and cook the onion and garlic, stirring constantly, until the onion is translucent. (4) Add the rice and stir until well-coated with butter. (5) Add the curry powder and stir until well-blended. (6) Add the broth and stir to make sure there are no lumps. (7) Add the parsley and bay leaf on top. (8) Cover and bake in the oven for 17 minutes (Franey says _e_x_a_c_t_l_y 17 minutes, but basically "cook until done.") (9) Discard parsley and bay leaf, and stir in remaining butter. NNOOTTEESS This basic recipe may be varied by modifying quantities (for example, less onion) or adding ingredients (for example, pine nuts or apple chunks). RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy _T_i_m_e_: 15 minutes preparation, 25 minutes cooking. _P_r_e_c_i_s_i_o_n_: Measure the rice and broth. CCOONNTTRRIIBBUUTTOORR Jeffrey Mogul Digital Equipment Corp., Western Research Lab, Palo Alto, California, USA mogul@decwrl.dec.com decwrl!mogul 2 Aug 2005 247 CURRY-SALAD(SL) Alt.Gourmand Cookbook (6 Mar 86) CURRY-SALAD(SL) CCUURRRRIIEEDD SSHHRRIIMMPP AANNDD MMAACCAARROONNII SSAALLAADD CURRY-SALAD - A cold pasta dish This salad is quick and easy. It's best if made several hours before serving, to get the full curry flavor. It's been a real hit at potlucks. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44 ttoo 66)) 1/4 cup _m_a_y_o_n_n_a_i_s_e 2 tsp _c_u_r_r_y _p_o_w_d_e_r (or to taste) 1 lb _s_m_a_l_l _s_h_r_i_m_p (cleaned, deveined, and cooked) 2 cups _h_o_n_e_y_d_e_w _b_a_l_l_s 1/2 cup _s_l_i_v_e_r_e_d _w_a_t_e_r _c_h_e_s_t_n_u_t_s_, drained. 1 1/3 cups _s_m_a_l_l _s_e_a _s_h_e_l_l _p_a_s_t_a_, cooked. (measure before cooking) PPRROOCCEEDDUURREE (1) Mix the curry powder into the mayonnaise. (2) Put the remaining ingredients in a large bowl. Dress with the curried mayonnaise. (3) Chill 1-2 hours. NNOOTTEESS A honeydew ball is a ball of honeydew melon that is scooped out of the flesh of the melon with a "balling spoon" or ``melon baller.'' 1 1/3 cups of _p_a_s_t_a will make three cups of cooked macaroni. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 25 minutes (includes time to cook macaroni and make melon balls.) _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Moira Mallison (tektronix!moiram) Organization: Tektronix, Inc. Beaverton, Oregon 2 Aug 2005 248 DAMPER(B) Alt.Gourmand Cookbook (22 Apr 86) DAMPER(B) DDAAMMPPEERR DAMPER - Bread as made by drovers in the outback I don't know how many of you realise it, but there is a wealth of TV programmes about cooking from around the world. We are lucky in that Australia's SBS network (Special Broadcasting Service--"multicultural television") has a regular slot for food and wine at a convenient time on Saturday evenings. Over the last couple of years we have seen series on French, Indian, Chinese, English, Vegetarian, Australian, and Sri Lankan cookery, among others. If you're missing out, why not call your local station? This recipe comes from a series called "Australian Tableland". Tradi- tionally, damper should be cooked in the coals of a camp fire, but the temperature in an oven is much more consistent! This recipe has the advantages of being simple and--with ordinary care--reliable. IINNGGRREEDDIIEENNTTSS ((11 ddaammppeerr)) 2 1/2 cups _s_e_l_f_-_r_a_i_s_i_n_g _f_l_o_u_r 1 tsp _s_a_l_t 1 tsp _b_u_t_t_e_r 1 tsp _s_u_g_a_r 1 cup _m_i_l_k (or use 1/2 cup of powdered milk and 1 cup water.) PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) Mix together the dry ingredients and the butter. Add the liquid and mix well. Knead for about 5 minutes (if you don't know about kneading, look in a good cookery book with plenty of pictures--it's difficult to describe in words). (3) Shape into a flattened ball, and place on a greased and floured baking sheet or in a greased and floured round cake tin (I recommend the latter, about 7 or 8 inch diameter, as it gives a better shape). Bake for 30 minutes. Use a dutch oven if you are cooking in an open fire, and use your experi- ence as to cooking time. NNOOTTEESS Serve in moderately thick slices while still fairly hot. I'm told that golden syrup (a treacle-like substance made as a by-product of cane sugar refining) is the traditional thing to spread on it, and that goes well. Jam is good, too. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n_: measure carefully. CCOONNTTRRIIBBUUTTOORR Stephen Withers, The University of Melbourne, Parkville, Victoria 3052, Australia. UUCP: {seismo,mcvax,ukc,ubc-vision}!munnari!murdu.oz!stephenw CSNET: stephenw%murdu@munnari.oz 2 Aug 2005 249 DANDELIONS(SL) Alt.Gourmand Cookbook (13 May 86) DANDELIONS(SL) DDAANNDDEELLIIOONN SSAALLAADD DANDELIONS - Dinner salad made with dandelions and cheese The U.S. Department of Agriculture once had a big presence in the life of the average American. Their publications on home canning, gardening, and cooking found their way into almost every household in the country. The USDA Food and Nutrition Service still exists, and they still pro- duce books and pamphlets on every topic having to do with growing, eat- ing, and analyzing food. In this era of frozen food, microwave ovens, and iceberg lettuce, there's much less demand for their books than there once was. In time for the Bicentennial, the USDA produced a book called _F_a_v_o_r_i_t_e _A_m_e_r_i_c_a_n _R_e_c_i_p_e_s, which is a non-copyrighted collection of traditional American rural and farm recipes. All are simple and nutritious; most are also a little dull. Here's one that I like. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 1/2 lb _t_e_n_d_e_r_, _f_r_e_s_h _d_a_n_d_e_l_i_o_n _g_r_e_e_n_s 1/2 cup _t_h_i_n_l_y _s_l_i_c_e_d _r_e_d _o_n_i_o_n_s 2 _t_o_m_a_t_o_e_s_, cut in fourths. 1/4 lb _s_h_a_r_p _c_h_e_d_d_a_r _c_h_e_e_s_e_, grated 1/2 tsp _b_l_a_c_k _p_e_p_p_e_r 1/4 cup _s_a_l_a_d _o_i_l 3 Tbsp _v_i_n_e_g_a_r 1 tsp _d_i_l_l PPRROOCCEEDDUURREE (1) Wash the dandelion greens carefully. Drain well and cut into pieces. (2) Add the onions, tomatoes, and cheese. Toss to mix. (3) Make a salad dressing by mixing the pepper, salad oil, vine- gar, and dill. Dress the salad, toss, and serve. NNOOTTEESS Make sure that you take the dandelion greens from a lawn that has not been treated with pesticides or anti-growth hormones recently. (Many lawn fertilizers also contain weed-control hormones). You can substitute a commercial salad dressing for the oil, vinegar, pepper, and dill. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Brian Reid DEC Western Research Lab, Palo Alto CA reid@decwrl.DEC.COM -or- {decvax,ihnp4,ucbvax,sun}!decwrl!reid 2 Aug 2005 250 DARK-ROLLS(B) Alt.Gourmand Cookbook (8 Nov 87) DARK-ROLLS(B) GGRRAAMMMMYY''SS DDAARRKK RROOLLLLSS DARK-ROLLS - Holiday rolls with oatmeal and molasses This recipe has long been part of my Thanksgiving tradition. I have long since forgotten its source. IINNGGRREEDDIIEENNTTSS ((1122 rroollllss)) 1/2 cup _o_a_t_m_e_a_l (rolled oats) 1/2 cup _w_h_o_l_e _w_h_e_a_t _f_l_o_u_r 1/8 tsp _s_a_l_t 1/4 cup _s_h_o_r_t_e_n_i_n_g 2 Tbsp _m_o_l_a_s_s_e_s 2 Tbsp _h_o_n_e_y 1 cup _b_o_i_l_i_n_g _w_a_t_e_r 1/2 oz _a_c_t_i_v_e _d_r_y _y_e_a_s_t (2 packages). Do not use quick-rising yeast. 1/2 cup _w_a_r_m _w_a_t_e_r 1 tsp _h_o_n_e_y 1 _e_g_g 2 1/2-3 1/2 cups _u_n_b_l_e_a_c_h_e_d _f_l_o_u_r PPRROOCCEEDDUURREE (1) Combine oatmeal, whole-wheat flour, salt, shortening, molasses, and honey. Pour boiling water over all. Mix and let cool. (2) While cooling, dissolve yeast in warm water with the honey. Add egg to cooled batter, then mix in dissolved yeast. (3) Add flour until dough is just soft enough to knead. Knead lightly. (4) Place dough in a greased bowl; cover with a damp cloth. Let rise in warm place until doubled in bulk; about one hour. (5) Punch down dough and cut into 12 equal pieces. Shape each piece into a ball in put into a greased 9-inch pan. (6) Let rise again for 45 minutes. (7) Bake in a preheated oven at 350 deg. F for 40 minutes. NNOOTTEESS Note: These rolls are reaally wonderful, but they need time to rise. start them as early in the day as possible. Don't even _t_h_i_n_k about using the quick-rise yeasts. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: several hours preparation, 1 hour baking and cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Marilyn Kushner Microlab, University of California, Berkeley, California, USA Marilyn@merlin.berkeley.edu 2 Aug 2005 251 DELMONICOS(V) Alt.Gourmand Cookbook (2 Jan 86) DELMONICOS(V) DDEELLMMOONNIICCOO PPOOTTAATTOOEESS DELMONICOS - A casserole of potatoes, rice, and cheese This recipe has been in my family for 100 years. The family legend was that it came from the Delmonico Hotel in New York, whose chef, Charles Ranhofer, had given it to my great-great grandfather under some circum- stance in the 1880's. I recently managed to track down a cookbook by Ranhofer, published in 1893, and alas, it contains no recipe that even remotely resembles this one. Who knows? Maybe my great-grandmother got it from a newspaper. I guess it doesn't matter much. I've watched 4 generations in my family grow fatter and happier eating these potatoes, so who cares where it came from `way back then. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 3 lb _p_o_t_a_t_o_e_s (12-15 medium potatoes) 1/3 cup _u_n_c_o_o_k_e_d _w_h_i_t_e _r_i_c_e 6 Tbsp _b_u_t_t_e_r 6 Tbsp _f_l_o_u_r 3 cups _m_i_l_k 1 tsp _s_a_l_t 1/2 tsp _p_e_p_p_e_r 2 lb _s_h_a_r_p _c_h_e_d_d_a_r _c_h_e_e_s_e PPRROOCCEEDDUURREE (1) Boil the potatoes in salted water until they are cooked firm, about 20 or 30 minutes. Let them cool, then dice them into 1/2-inch cubes. (2) Cook the rice in 1 cup of water with 1/4 tsp of salt. Cook until soft, about 20 minutes. Drain. (3) Make 3 cups of medium white sauce: heat the milk in a saucepan; in another saucepan, melt butter and brown flour in it. When flour is brown, dump hot milk all at once into flour/butter mixture. Add salt and pepper, simmer for 10 min- utes or more, stirring frequently. (4) Into the white sauce, stir 1/2 pound of grated cheddar and the cooked rice. Mix well. (5) Mix the sauce with the cold potatoes, then pour into a but- tered baking dish. Sprinkle generously with 1 1/2 pounds of cheddar. Bake 1 hour at 325 deg. F. (6) Let it cool, and put it in the refrigerator. Wait at least a day. Then reheat and serve. NNOOTTEESS My grandmother always peeled the potatoes when she made this recipe; I never do. I think that women of her generation were taught by their home economics teachers that unpeeled potatoes were a sign of moral decay. The most maddening thing about this recipe is how much better it tastes the second day. There is no reason why you can't eat it fresh out of the oven, but if you can muster the will power to put it aside after it has cooked and to let it wait a day, the flavor will improve dramati- cally. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1 hour to prepare, 1 hour to cook, 1 day to wait. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Brian Reid DEC Western Research Laboratory, Palo Alto CA decwrl!reid -or- reid@decwrl.DEC.COM 2 Aug 2005 252 DILL-DIP(A) Alt.Gourmand Cookbook (1 Jan 86) DILL-DIP(A) DDIILLLL DDIIPP DILL-DIP - A cold dip I first discovered this dip at a reunion of old college roommates. It comes from the wilds of Farmington, Connecticut. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 22//33 ccuupp ooff ddiipp)) 3 oz _c_r_e_a_m _c_h_e_e_s_e 1 Tbsp _p_i_m_e_n_t_o_-_s_t_u_f_f_e_d _g_r_e_e_n _o_l_i_v_e (finely chopped) 1 tsp _g_r_a_t_e_d _o_n_i_o_n 1/4 tsp _d_r_i_e_d _d_i_l_l dash _s_a_l_t 1-2 Tbsp _l_i_g_h_t _c_r_e_a_m PPRROOCCEEDDUURREE (1) Combine first 5 ingredients (2) Stir in enough cream to make the mixture have dipping consis- tency. (3) Chill. NNOOTTEESS Serve in a hollowed-out _w_h_o_l_e loaf of bread. Use the discarded bread for dipping. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 3 minutes preparation, several hours chilling. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Sid Shapiro -- Wang Institute of Graduate Studies, Tyngsboro, Massachusetts [decvax, linus, masscomp]!wanginst!ss ss%wang-inst.CSNET@Csnet-Relay.ARPA 2 Aug 2005 253 DOG-BISCUITS(M) Alt.Gourmand Cookbook (18 Nov 86) DOG-BISCUITS(M) DDOOGG BBIISSCCUUIITTSS DOG-BISCUITS - Homemade meatless dog biscuits This strange and wonderful recipe appeared in our hometown paper's con- sumer column, for making doggie Christmas presents! Although they are meatless, they are not vegetarian, as they contain chicken broth. How- ever, your dog is quite unlikely to be a strict vegetarian. IINNGGRREEDDIIEENNTTSS ((SSeevveerraall ddoozzeenn)) 3 1/2 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 2 cups _w_h_o_l_e_-_w_h_e_a_t _f_l_o_u_r 1 cup _r_y_e _f_l_o_u_r 1 cup _c_o_r_n_m_e_a_l 2 cups _c_r_a_c_k_e_d _w_h_e_a_t _(_b_u_l_g_u_r_) 1/2 cup _n_o_n_-_f_a_t _d_r_y _m_i_l_k _p_o_w_d_e_r 4 tsp _s_a_l_t 2 cups _c_h_i_c_k_e_n _s_t_o_c_k 1/4 oz _a_c_t_i_v_e _d_r_y _y_e_a_s_t (one package) 1 _e_g_g 1 Tbsp _m_i_l_k PPRROOCCEEDDUURREE (1) Preheat oven to 300 deg. F. Combine, in a big bowl, the flours, cornmeal, milk powder, and salt. (2) In a separate bowl, dissolve yeast in 1/4 cup lukewarm water; let it sit for a few minutes, until it bubbles. (3) Add the chicken stock to the yeast mixture. Mix well. (4) Add the liquid to the dry ingredients. Knead about 3 min- utes. The dough should be stiff. (5) Flour a board with cornmeal and roll out the dough to a thickness of 1/4 inch. Cut out biscuits with cookie cutters in appropriate shapes, and place on ungreased cookie sheets. Mix the egg and milk and use to brush tops of biscuits (for shine), then bake the biscuits for 45 minutes at 300 deg. F. (6) Turn off the heat and leave biscuits in the oven overnight. This will make the biscuits be bone-hard. NNOOTTEESS Though these are intended for dogs, people find them better tasting than many health foods. These make a dandy birthday or Christmas present for your favorite friend's dog. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes preparation, 45 minutes cooking, overnight hardening. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Anne Hill Wiebe University of Texas Computation Center, Austin, Texas, USA wiebe@ut-ngp.arpa 2 Aug 2005 254 DRUNK-LEEKS(V) Alt.Gourmand Cookbook (1 Feb 88) DRUNK-LEEKS(V) DDRRUUNNKKEENN LLEEEEKKSS DRUNK-LEEKS - Leeks in a zesty red wine sauce This recipe is from Bert Greene's _G_r_e_e_n_e _O_n _G_r_e_e_n_s. It can be served either hot or cold. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 33--44)) 6-8 _s_m_a_l_l _l_e_e_k_s_, trimmed and washed 1 _c_l_o_v_e _g_a_r_l_i_c_, crushed 1/2 cup _r_e_d _w_i_n_e 1 tsp _r_e_d _w_i_n_e _v_i_n_e_g_a_r 2 Tbsp _p_a_r_s_l_e_y_, chopped dash _s_a_l_t _b_l_a_c_k _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Melt the butter and cook the leeks and garlic for 3 minutes over medium heat. (2) Add the red wine and some salt and mix well. Cover and cook for 15 more minutes or until leeks are tender. (3) Place the leeks on a serving dish and reduce the liquid left in the pan for 2 minutes. (4) Add the vinegar and pepper to taste. Pour over the leeks and garnish with parsley. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Nicholas Horton Reed College, Portland, Oregon, USA tektronix!reed!horton 2 Aug 2005 255 EGG-MOUSSE(A) Alt.Gourmand Cookbook (30 Jun 86) EGG-MOUSSE(A) EEGGGG MMOOUUSSSSEE EGG-MOUSSE - Simple appetizer for summer days This dish was served at a dinner I was invited to at the Vice-Chancel- lor's Lodge at the University of Liverpool when I was a student. Mrs. Whelan, the VC's wife, gave me the recipe later. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66)) 6 _h_a_r_d_-_b_o_i_l_e_d _e_g_g_s 1 tsp _g_e_l_a_t_i_n_e 1 Tbsp _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 2 tsp _a_n_c_h_o_v_y _e_s_s_e_n_c_e 5 fl. oz _c_h_i_c_k_e_n _s_t_o_c_k 1 cup _w_h_i_p_p_e_d _c_r_e_a_m _p_a_p_r_i_k_a _s_a_l_t PPRROOCCEEDDUURREE (1) Finely chop the egg whites. (2) Sieve the egg yolks. (3) Add gelatine to chicken stock and heat until it dissolves. Cool and allow mixture to begin to set. (4) Put stock and seasoning into whipped cream. Fold in yolks and whites, place in dish, and chill. (5) Decorate and serve. NNOOTTEESS A nice way to decorate is to peel some white grapes and chill. Then before serving spread thinly a little caviar on top and place halved grapes on top of that. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation, several hours chill- ing. _P_r_e_c_i_s_i_o_n_: Measure gelatine and stock. CCOONNTTRRIIBBUUTTOORR Marcus G Hand, AT&T Information Systems, Middletown, New Jersey, USA mtuni!mgh 2 Aug 2005 256 EGGNOG1(L) Alt.Gourmand Cookbook (11 Dec 85) EGGNOG1(L) GGRRAANNDDMMAA''SS SSWWIINNGGIINN'' EEGGGGNNOOGG EGGNOG1 - A potent holiday party eggnog drink Eggnog is a traditional holiday party drink. This recipe makes a rich and powerful eggnog. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 2200)) 6 _e_g_g _y_o_l_k_s 1/2 cup _s_u_g_a_r (white granulated) 2 cups _m_i_l_k 2 cups _l_i_g_h_t _r_u_m 2 cups _w_h_i_p_p_i_n_g _c_r_e_a_m PPRROOCCEEDDUURREE (1) Beat yolks until light. Add sugar and mix well. Add milk and rum. Mix well, then chill for at least 3 hours. (2) One hour before serving, whip cream and stir into chilled mixture. Return to refrigerator for an hour. (3) Serve in punch cups and dust with nutmeg. NNOOTTEESS This stuff is POTENT, even if you reduce the rum by half. Brandy, dark rum or bourbon may be substituted for the light rum. If you prefer a nonalcoholic eggnog, leave out the booze altogether. With or without booze, this eggnog is very rich, and very good. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 3 or more hours cool- ing. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Suzanne Barnett-Scott Calcomp Sauders Display Products Division, Scottsdale, Arizona terak!suze 2 Aug 2005 257 EGGNOG2(L) Alt.Gourmand Cookbook (16 Dec 85) EGGNOG2(L) HHOOPPKKIINNSS NNEEOOLLIITTHHIICC EEGGGG NNOOGG EGGNOG2 - Traditional layered eggnog with bourbon and dark rum This is the egg nog that was served at the Hopkins Neolithic Xmas Party, a party that some friends used to have every year. We now serve it for our Winter Solstice celebration. It's purported to come from the original Fanny Farmer Cookbook. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 1155--2200,, iinneebbrriiaatteess 66)) 12 _e_g_g _w_h_i_t_e_s 1/2 cup _s_u_g_a_r 12 _e_g_g _y_o_l_k_s 1 cup _s_u_g_a_r 1/4 tsp _s_a_l_t 4 cups _h_e_a_v_y _c_r_e_a_m_, _b_e_a_t_e_n 4 cups _m_i_l_k 4 cups _B_o_u_r_b_o_n 1 cup _d_a_r_k _r_u_m _e_._g_._, Myers's Rum PPRROOCCEEDDUURREE (1) Beat whites stiff; beat in 1/2 cup sugar. (2) Beat yolks until very light with 1 cup sugar, and salt. (3) Combine and stir until thoroughly blended. (4) Add cream, then milk, then Bourbon. (5) Beat well. (6) Add rum. (7) Store in a cold cellar for a week. NNOOTTEESS Serve with freshly-grated nutmeg. The egg nog should be ladled from the bottom of the bowl, and never stirred, in order to maintain its layered quality. An alternate method, preferred by some, is to make a creamy, non-lay- ered egg nog by stirring gently every day. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5-10 minutes preparation; 1 week aging. _P_r_e_- _c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Ed Gould mt Xinu, Berkeley, California, USA {ucbvax,decvax}!mtxinu!ed 2 Aug 2005 258 EGGNOG3(L) Alt.Gourmand Cookbook (30 Oct 82) EGGNOG3(L) MMOO''SS AANNCCEESSTTRRAALL EEGGGGNNOOGG EGGNOG3 - Wonderful eggnog [I got this recipe from net.cooks back in 1982. It was posted by Mike O'Dell (known around the network as "mo"). I have made it for the last two Christmases, and find it quite good. The recipe is basically as he posted it. I have added a few comments in brackets. Apparently he served it at a party at LBL-CSAM that year.] This wonderful formula was handed down to me from my grandmother, who got it from her mother and grandmother. I heartily recommend it as a superior lubricant for the festive season. IINNGGRREEDDIIEENNTTSS ((MMaakkeess aabboouutt 1166 ccuuppss)) 12 _e_g_g_s_, _s_e_p_a_r_a_t_e_d 1 lb _c_o_n_f_e_c_t_i_o_n_e_r_'_s _s_u_g_a_r 2 cups _l_i_q_u_o_r 8 cups _h_e_a_v_y _w_h_i_p_p_i_n_g _c_r_e_a_m 1-2 tsp _n_u_t_m_e_g 1/2 cup _s_u_g_a_r PPRROOCCEEDDUURREE (1) Separate the 12 eggs. Set the whites aside in the 'fridge, tightly covered for safety, as they won't be needed until much later. (2) Beat the yolks until they noticeably lighten in color. From here on out, an industrial-strength mixer (Kitchen-Aid K5, for instance) is a big help. [Being at my in-laws, I was forced to use a little GE hand mixer. It worked fine.] (3) Continue beating the yolks while adding the confectioner's sugar. (4) Beat for about 4 minutes or until the mixture turns much lighter yellow and takes on a satin-like texture. (5) While still beating, _s_l_o_w_l_y add 2 cups liquor. [If you decide you need more, this is NOT where you put it in.] (6) After the liquor is thoroughly beaten in, cover the mixture with plastic wrap or aluminum foil and let it stand for 1 hour _a_t _r_o_o_m _t_e_m_p_e_r_a_t_u_r_e. This is to "cook" the eggs and takes much longer if you refrigerate. [I lay plastic wrap right down on top of the mixture to avoid any possible "skin" that might form.] (7) After standing, add the heavy whipping cream, _u_n_w_h_i_p_p_e_d_! You could try whipping it first, but again, you are on your own. (8) Add the nutmeg. OOPPTTIIOONN:: At this point, the original recipe calls for adding an additional 2-4 cups of liquor, but I omitted this as it passed a taste-test as-is. If you want your 'Nog a LOT stronger, have at it, but please taste before you pour. (9) Mix thoroughly, again. (10) Refrigerate the mixture for 3 hours to let it ripen. I use two large juice containers. It splits nicely between them and will fit in our 'fridge. [Overnight is good, if you're making it for, say, Christmas day, but see the safety note below if you intend to let it sit overnight.] (11) At the end of the 3 hours, remember where you put the egg whites. Beat them until stiff but not dry, adding about 1/2 cup sugar to slightly sweeten the whites. N.B.: 12 egg whites whip into quite a mass, so be prepared. [You can also whip them 6 at a time. This is probably a very good idea if you're doing it in a Kitchenaid, since 12 might overflow the bowl.] 2 Aug 2005 259 EGGNOG3(L) Alt.Gourmand Cookbook (30 Oct 82) EGGNOG3(L) (12) Assembly instructions. Pour the whites into the serving bowl you will be using. Then gently and slowly pour the other mixture into the bowl, mixing with a whisk to fold it all together. The whites should be smoothly and evenly dis- tributed through the 'Nog to make it fluffy. They will lose some of their bulk so don't be afraid to mix thoroughly. Sprinkle the top with some more nutmeg, and serve. A shaker of nutmeg by the bowl is a nice touch for those wanting a shake on their own mugful. [The first time I made this recipe, I had to keep restirring the mixture. The only dif- ference I can think of is that the second time I didn't add sugar to the egg whites.] NNOOTTEESS [This makes a large amount of eggnog. Last year I made a half recipe, which sufficed for the 10 or so people we had then. This year I made the whole thing, and 16 people left some over (some of them don't drink, though).] Powered sugar will do nicely, and even granulated would probably work if you beat long enough. [I'm not sure about the difference between confectioner's sugar and powdered sugar. Maybe they were different in the old days?--SWT] [Confectioner's sugar and powdered sugar are regional names for the same product--BKR] For the liquor, use bourbon, rum, vodka, Canadian blended, or whatever you like. Being a bourbon fan, I used that in the batch for the CSAM party. The others should work but I haven't tried them. Depending on taste, you may want more than this. [I used rum the times I made it.] [Note from the editor: eggwhites are _e_x_t_r_e_m_e_l_y susceptible to bacterial infection. If you intend to make this eggnog ahead of time, to let it stand longer than the 3 hours suggested, do not store the separated eggwhites and then blend them in at the last moment. If you want per- fection in overnight eggnog, then discard the whites from the separated eggs, and crack and separate 12 new eggs in the morning and use their whites. If you want economy in overnight eggnog, then fold the egg- whites into the alcohol mixture before storing it overnight.--BKR] RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 1/2 hour preparation, 3 hours waiting. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Enjoy!!! -Mike O'Dell Arlington, Virginia Reposted and annotated by Spencer W. Thomas: ({ihnp4,decvax}!utah-cs!thomas, thomas@utah-cs.ARPA) Salt Lake City, Utah 2 Aug 2005 260 EGGPLANT-1(MV) Alt.Gourmand Cookbook (18 Oct 84) EGGPLANT-1(MV) RREEDD,, WWHHIITTEE AANNDD BBLLUUEE//BBLLAACCKK CCAASSSSEERROOLLEE EGGPLANT-1 - Eggplant casserole with tomato and cheese (from "Victory Garden Cookbook" maybe? Anyway, that's an excellent source for ideas). IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44--66)) 1 _l_a_r_g_e _e_g_g_p_l_a_n_t 3 _l_a_r_g_e _t_o_m_a_t_o_e_s_, cut into 1/2-inch slices 1 1/2 lb _m_o_z_z_a_r_e_l_l_a _c_h_e_e_s_e_, cut into 1/4-inch slices 1 _l_a_r_g_e _w_h_i_t_e _o_n_i_o_n_, cut into thin slices (optional). PPRROOCCEEDDUURREE (1) Cut the eggplant lengthwise once, then slice crosswise into semidisks about 3/4 inch thick. (2) In a shallow casserole dish (2 in deep), stand some slices of eggplant on the narrow cut edge, to make a row, then follow this with slices of tomato, then slices of mozzarella cheese. Repeat until the whole dish is full. It should appear from the top to have bands of red, white, and black. (3) Use your favorite seasoning (basil/oregano is the default), and bake until bubbly (about 25-30 minutes at 350 deg. F. NNOOTTEESS You may wish to put a layer of onions on the bottom, horizontally, before you put the eggplant in the pan. This only works with European-style eggplant; Japanese and Asian egg- plants are too narrow. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Richard Newman-Wolfe University of Rochester, Rochester NY Nemo@Rochester.ARPA 2 Aug 2005 261 EGGPLANT-2(V) Alt.Gourmand Cookbook (18 Oct 84) EGGPLANT-2(V) BBAANNGGIINN'' BBAARRTT EGGPLANT-2 - Indian eggplant, onion, and tomato casserole This is an Indian dish, called _B_a_i_g_a_n _B_a_r_t_h_a in Hindi. We make it a lot, and call it "Bangin' Bart." It is eggplant, onions, and tomatoes, but not in the usual way. In this recipe, the vegetables are cooked to mush, with only a small amount of tomato--just enough to flavor it. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66--88)) 2 _l_a_r_g_e _e_g_g_p_l_a_n_t_s_, unpeeled, diced. 2 _l_a_r_g_e _r_i_p_e _t_o_m_a_t_o_e_s_, diced. 2 Tbsp _o_i_l (or clarified butter) 2 _l_a_r_g_e _o_n_i_o_n_s_, finely chopped. 2 tsp _s_a_l_t 1 tsp _b_l_a_c_k _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) In a large frypan, saute' the onion in the oil until it is translucent. (2) Add the spices, and stir for 1 minute. (3) Add the eggplant and tomato, stir well, and cover. Reduce heat, and simmer until vegetables are mushy (about 1/2 hour). (4) Remove the lid, and continue cooking until most of the liquid evaporates (about 15 minutes). The finished dish should be thick enough that you could use it as a dip. NNOOTTEESS I don't make this with any spices but salt and pepper. The genuine Indian version of the recipe adds various Indian spices; try 1 tsp of fresh ginger, 1/2 tsp of turmeric, 1/2 tspof 1 tsp of garam masala for a more authentic Indian flavor. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 45 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Richard Newman-Wolfe University of Rochester, Rochester NY Nemo@Rochester.ARPA 2 Aug 2005 262 EGGPLANT-3(MV) Alt.Gourmand Cookbook (8 Mar 86) EGGPLANT-3(MV) TTEERROONNGG BBAALLAADDOO EGGPLANT-3 - Indonesian baked eggplant in chili sauce I got this recipe originally from an Indonesian cookbook. It's a nice way to cook eggplant. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66)) 1 _l_a_r_g_e _e_g_g_p_l_a_n_t 3 _g_a_r_l_i_c _c_l_o_v_e_s_, sliced or chopped 4 Tbsp _c_h_o_p_p_e_d _o_n_i_o_n 1 1/2 cups _f_r_e_s_h _r_i_p_e _t_o_m_a_t_o_e_s 1 tsp _s_u_g_a_r 1 tsp _s_a_l_t 2 tsp _f_r_e_s_h _r_e_d _h_o_t _c_h_i_l_i _p_e_p_p_e_r_s 1/2 cup _w_a_t_e_r 2 Tbsp _v_e_g_e_t_a_b_l_e _o_i_l PPRROOCCEEDDUURREE (1) Cut the eggplant into long quarter-round strips. Bake them at 400 deg. F for 20-25 minutes, or until they are soft but not mushy. (2) Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers, and water, and mash with a wooden spoon until it forms a coarse paste. (3) Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). (4) Pour the sauce over the eggplant, and serve immediately. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: Measure the spices. CCOONNTTRRIIBBUUTTOORR Brian Reid DEC Western Research Laboratory, Palo Alto CA decwrl!reid -or- reid@decwrl.DEC.COM 2 Aug 2005 263 EGGPLANT-4(MV) Alt.Gourmand Cookbook (18 Oct 84) EGGPLANT-4(MV) SSTTIIRR--FFRRIIEEDD EEGGGGPPLLAANNTT EGGPLANT-4 - A simple Chinese-style recipe for fresh eggplant My favorite for eggplants out of the garden is to stir-fry them with garlic and hot peppers in sesame oil, according to this simple recipe. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 2 Tbsp _s_e_s_a_m_e _o_i_l_, or a mixture of sesame oil and clear vegetable oil, to taste 6 _S_z_e_c_h_u_a_n _p_e_p_p_e_r_s 1 _l_a_r_g_e _e_g_g_p_l_a_n_t_, cubed 2 _c_l_o_v_e_s _g_a_r_l_i_c_, crushed or minced PPRROOCCEEDDUURREE (1) In a wok heat the oil, then toss in the Szechuan peppers. After about 30 seconds (long enough for the scent to be released) toss in the cubed eggpant and the garlic. (2) Stir-fry over moderatly high heat until the eggplant is ten- der (about 10 minutes.) Remove the peppers before serving. NNOOTTEESS I've heard it said that the Armenians judge the value of a woman by how many ways she can cook eggplant. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Richard Newman-Wolfe University of Rochester, Rochester NY Nemo@Rochester.ARPA 2 Aug 2005 264 EGGS-SCOTCH(A) Alt.Gourmand Cookbook (1 Dec 87) EGGS-SCOTCH(A) SSCCOOTTCCHH EEGGGGSS EGGS-SCOTCH - Hardboiled eggs in a sausage/oatmeal crust Scotch eggs are great as appetizers, lunches or dinner! I took this recipe from my Mom's collection, but I'm not sure where she got it. IINNGGRREEDDIIEENNTTSS ((mmaakkeess 66)) 6 _e_g_g_s_, hard boiled CCOOVVEERRIINNGG 1 lb _s_a_u_s_a_g_e _m_e_a_t 1/2 cup _r_o_l_l_e_d _o_a_t_s 1 Tbsp _m_u_s_t_a_r_d 1/4 tsp _b_l_a_c_k _p_e_p_p_e_r CCOOAATTIINNGG 1 cup _b_r_e_a_d _c_r_u_m_b_s 2 _e_g_g_s_, beaten PPRROOCCEEDDUURREE (1) Preheat oven to 400 deg. F. (2) Make the covering: mix all ingredients thoroughly and divide into six portions. (3) Cover the eggs: uniformly cover each hard boiled egg with its portion of the sausage mixture. (4) Bread the covered eggs: roll each egg in bread crumbs, then into beaten egg, and once again in bread crumbs. (5) Set eggs on a cookie sheet and bake for 15 minutes. Turn them over and bake another 15 minutes. (6) Serve sliced in half. NNOOTTEESS Scotch eggs are delicious either hot or cold. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 30 minutes preparation after eggs are hard-boiled. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Violet R. Syrotiuk University of Waterloo, Waterloo, Ontario, Canada vrsyrotiuk@watdragon.waterloo.edu 2 Aug 2005 265 EGGS-SHROOMS(M) Alt.Gourmand Cookbook (14 Jan 87) EGGS-SHROOMS(M) EEGGGGSS AANNDD MMUUSSHHRROOOOMMSS EGGS-SHROOMS - Eggs poached in mushroom sauce I got this recipe off the side of a bottle of cooking wine (which I had purchased for another recipe.) It turned out to be so good that I used up the rest of the bottle in repeat performances. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 4 _e_g_g_s_, (large) 2 Tbsp _b_u_t_t_e_r 1/2 lb _f_r_e_s_h _m_u_s_h_r_o_o_m_s_, (sliced) 2 Tbsp _f_l_o_u_r 1/2 cup _w_h_i_t_e _c_o_o_k_i_n_g _w_i_n_e 1/2 cup _c_h_i_c_k_e_n _b_r_o_t_h 3 Tbsp _m_a_y_o_n_n_a_i_s_e 1 _s_m_a_l_l _o_n_i_o_n_, (chopped) 1/2 Tbsp _d_r_i_e_d _p_a_r_s_l_e_y _s_a_l_t _a_n_d _p_e_p_p_e_r (to taste) 2 Tbsp _b_u_t_t_e_r_, (melted) 3/4 cup _M_o_n_t_e_r_e_y _J_a_c_k _c_h_e_e_s_e_, grated. PPRROOCCEEDDUURREE (1) Saute' mushrooms in 2 Tbsp butter. Stir in flour. Blend well. Add wine, broth, mayonnaise, onion, parsley, salt and pepper. Cook, stirring until sauce is smooth. (2) Pour sauce in shallow baking dish. Break eggs over sauce, taking care not to break the yolk (it makes serving easier if the eggs are distributed symmetrically in the dish.) Pour 2 Tbsp melted butter over eggs. Sprinkle with cheese. Bake at 350 deg. F until eggs are cooked to your liking (I like the yolks hard, so I bake for about 20 min.) NNOOTTEESS If you use ordinary white wine instead of cooking wine, add 1/2 tsp of salt to it. You can use any mild cheddar cheese in place of the Monterey Jack. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 10-20 minutes baking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Badri Lokanathan Dept. of Electrical Engg., Univ. of Rochester, Rochester, New York, USA ur-valhalla!badri@rochester.arpa {ames,harvard,ll-xn,rutgers,seismo}!rochester!ur-valhalla!badri 2 Aug 2005 266 ENCHILADAS-1(M) Alt.Gourmand Cookbook (18 Mar 86) ENCHILADAS-1(M) NNEEWW MMEEXXIICCOO EENNCCHHIILLAADDAASS ENCHILADAS-1 - New-Mexico-style enchiladas with eggs This is the way my grandmother and aunt made enchiladas; I haven't lived in New Mexico myself, but that's where this recipe came from. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22)) 1 lb _g_r_o_u_n_d _b_e_e_f 1-2 _c_l_o_v_e_s _g_a_r_l_i_c_, minced 1 tsp _s_a_l_t (or use more or less to taste) _p_e_p_p_e_r 1-3 tsp _c_h_i_l_i _p_o_w_d_e_r (to taste) 1 Tbsp _f_l_o_u_r 4 oz _t_o_m_a_t_o _s_a_u_c_e 8 oz _w_a_t_e_r 2 _c_o_r_n _t_o_r_t_i_l_l_a_s 2 _e_g_g_s _v_e_g_e_t_a_b_l_e _o_i_l 1 cup _s_h_r_e_d_d_e_d _l_e_t_t_u_c_e 1 _l_a_r_g_e _t_o_m_a_t_o_, chopped 1 _m_e_d_i_u_m _o_n_i_o_n_, chopped 5 oz _c_h_e_d_d_a_r _c_h_e_e_s_e_, grated PPRROOCCEEDDUURREE (1) Saute' the beef over medium heat until it has lost its raw red color, chopping it with the edge of a spoon into small pieces as it cooks. Add the garlic and spices and cook another 3-4 minutes. Add salt, pepper, and chili powder to taste. Remem- ber that the flavor of chili mellows as it cooks, although it won't get less hot. (2) Add the flour to the meat mixture and stir well. Add the tomato sauce and water. Simmer gently (uncovered) for about 45 minutes, until it has thickened and the flavors are blended. (3) Heat about 1/4 inch of oil in a small skillet over medium- high heat, until it sizzles when a bit of tortilla is dropped in. Soften the tortillas briefly in the oil, one at a time, about 5 seconds on a side. (Turn with tongs, being careful not to tear them.) Drain on paper towels. (4) Prepare another small skillet with a small amount of oil in the bottom, enough for frying an egg. (5) Assembling the enchiladas requires you to keep track of sev- eral things at once. Start an egg frying for each enchilada. Make sure that the yolk is cooked soft, not hard! Put one tortilla on a dinner plate. Cover it with a medium-thick layer of meat sauce. Sprinkle chopped onion and grated cheese on top. Sprinkle lettuce and chopped tomato around the edge. Top with another tortilla. Cover with more meat sauce, sprinkle more onion and cheese. Now top with the fried egg and serve immediately. NNOOTTEESS You can also make single-decker enchiladas, for people with small appetitites. Omit the second layer of tortilla, meat, onion and cheese, but don't forget the egg. If you make single-deckers, you will need twice as many tortillas and twice as many eggs, but the same amount of the other ingredients. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 10 minutes preparation, 45 minutes simmering, 5 minutes assembly. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto, CA hplabs!oday 2 Aug 2005 267 ENCHILADAS-2(M) Alt.Gourmand Cookbook (1 Aug 86) ENCHILADAS-2(M) EENNCCHHIILLAADDAASS SSAABBRROOSSAASS ENCHILADAS-2 - Enchiladas with meat, black olives, and cheese For many years, I've been involved in Latin American "solidarity work" here in the San Francisco area, and as a result, I have learned some of its culinary pleasures. This recipe originated from the back of a can of enchilada sauce in Mexico, but was refined by a special Chilean refugee friend who won a scholarship to the California Culinary Academy (in San Francisco) and now cooks ever-so-lusciously. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66--88)) 2 lbs _g_r_o_u_n_d _m_e_a_t (mixed ground beef and ground pork) 1 _m_e_d_i_u_m _o_n_i_o_n 1/2 _g_r_e_e_n _p_e_p_p_e_r 5 _g_a_r_l_i_c _c_l_o_v_e_s 1 bunch _c_i_l_a_n_t_r_o 1/2 tsp _r_e_d _p_e_p_p_e_r 1/2 tsp _s_a_l_t 1/2-1 tsp _c_u_m_i_n 1/2 cup _w_i_n_e _o_r _s_h_e_r_r_y 3/4 cup _b_l_a_c_k _o_l_i_v_e_s 1 1/2 cups _e_n_c_h_i_l_a_d_a _s_a_u_c_e (1 can) 1/2 cup _t_o_m_a_t_o _s_a_u_c_e (1 small can) 12 _c_o_r_n _t_o_r_t_i_l_l_a_s 1/2 lb _m_o_n_t_e_r_e_y _j_a_c_k _c_h_e_e_s_e 1/2 cup _s_o_u_r _c_r_e_a_m (optional) _o_i_l PPRROOCCEEDDUURREE (1) Chop onion and garlic; place them in a frying pan with the ground meats. Saute' them without adding fat. (2) When meat is brown, add the chopped green pepper and most of the cilantro leaves and cook for another minute or two (until green pepper is cooked bright green). (3) Drain well, then add several tablespoons of the enchilada sauce and cook for a few minutes longer. Set aside. (4) Make the sauce: into a saucepan, pour the remaining enchilada sauce (from the can). Add the can of tomato sauce. Add the wine or sherry, cumin, salt, red pepper, and cook for 10-30 minutes (depending on how compulsive you are). The flavor should be smooth (not gritty) and spicy. (5) Collect together everything that you will need for assembling the enchiladas. Grate the cheese onto wax paper. Have the olives handy (you'll be cutting them in half). Lightly oil the baking dish. (6) The frying pan from which you drained the meat mixture still has some of its grease left in it. Take 4 tortillas from their package, separate them from each other, then one-by- one, slide them over the frying pan surface on each side, to moisten them slightly with the grease. That done, stack them in the frying pan and heat them until they are soft and pli- able. (7) The final assembly requires a bit of manual dexterity and speed: Take the tortillas, and place them (bumpy side out) in the oven dish, curved into a "U" shape, each right next to its neighbor. (At this point, start heating your next 4 tor- tillas in the frying pan. I usually wind up preparing 10 tortillas in all.) (8) Place a small handful of cheese into the U of each tortilla, followed by an appropriate amount of meat mixture, and finally several olive halves. Then curl one end of the tor- tilla around to tuck into the opposite end, and carefully rotate it to conceal the seam. Each tortilla should be filled firmly (not too loosely) but not overflowing the ends. 2 Aug 2005 268 ENCHILADAS-2(M) Alt.Gourmand Cookbook (1 Aug 86) ENCHILADAS-2(M) (9) Once all the filling is used up and the enchiladas are now filled tortillas, pour the sauce over the top, helping it run into all the crevices. Sprinkle lightly with remaining cilantro leaves. (10) Cover with aluminum foil and bake for 20-30 minutes, just until the tortillas are soft and the sauce is slightly bub- bly. Let sit for 5 minutes, then serve, topped with a dollop of sour cream. NNOOTTEESS If you fail to drain the meat well enough, the enchiladas will be greasy. If overbaked, it tastes all right, but the tortillas lose their texture. In general, however, the recipe is quite forgiving in its proportions. Feel free to adjust the seasoning to your own toler- ance for hot spice. I like to assemble this recipe at least 3 hours before baking to give the flavors a chance to blend. Left refrigerated for a day, the seasoning is even less aggressive. Served with a salad (and some Mexican beer), it's a complete meal. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 1 hour preparation, 30 minutes baking. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK, but time the baking carefully. CCOONNTTRRIIBBUUTTOORR Karen Kerschen EECS Department, University of California, Berkeley, Calif., USA karen@silvia.Berkeley.EDU 2 Aug 2005 269 FAJITAS(M) Alt.Gourmand Cookbook (20 Jul 86) FAJITAS(M) FFAAJJIITTAASS FAJITAS - Barbecued skirt steak marinated in lime: a Tex-Mex favorite Fajitas originated in Texas as a way to make cheap meat palatable. Unfortunately, it was too successful. It is still palatable, but because the word is out that fajitas are so delicious, the meat isn't cheap any more. Because this is not a traditional Mexican dish but a recent invention of Mexican immigrants, there is no fixed formula for it. Many different kinds of marinade are used; this one is adapted from a recipe given to a friend over the phone by Tortuga's in Austin, Texas. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 88)) 3 lb _s_k_i_r_t _s_t_e_a_k 2 _l_a_r_g_e _y_e_l_l_o_w _o_n_i_o_n_s 2 Tbsp _v_e_g_e_t_a_b_l_e _o_i_l 16 _w_h_o_l_e_-_w_h_e_a_t _t_o_r_t_i_l_l_a_s 2 cups _g_r_a_t_e_d _c_h_e_e_s_e 3 cups _g_u_a_c_a_m_o_l_e MMAARRIINNAADDEE 1 cup _l_i_m_e _j_u_i_c_e 1 Tbsp _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 2 Tbsp _g_a_r_l_i_c_, minced PPIICCOO DDEE GGAALLLLOO 1/2 cup _f_r_e_s_h _c_i_l_a_n_t_r_o_, chopped 2 _s_c_a_l_l_i_o_n_s_, chopped (green onions) 2 _l_a_r_g_e _t_o_m_a_t_o_e_s_, chopped 1 tsp _g_a_r_l_i_c_, minced PPRROOCCEEDDUURREE (1) Combine marinade ingredients in a large glass baking dish. (2) Peel the fatty membrane from both sides of the skirt steak. This requires a very sharp knife. Add meat to marinade and marinate for at least 4 hours, preferably overnight. Keep it in the refrigerator if you marinate overnight. (3) Make the _p_i_c_o _d_e _g_a_l_l_o: combine all of the ingredients in a small serving bowl. (4) Slice the yellow onions into 1/4-inch slices, and cut each slice into a semicircle. Grill the meat until it is cooked slightly less than the way you like it. Meanwhile, saute' the onions in the oil until they are soft. Use a large frying pan that will have enough room for the meat later. (5) After removing the meat from the grill, slice it into strips that are cut across the grain. The strips should be 3-4 inches long and 1/4 inch thick. Add the strips to the onions in the pan, and fry for another minute or two. (6) Place on the table the pan full of meat, the bowl of _p_i_c_o _d_e _g_a_l_l_o, a basket with the tortillas, a bowl with the gua- camole, and a bowl with the grated cheese. You may wish to provide _p_i_c_a_n_t_e sauce in addition. (7) Each person makes her own fajita by taking a tortilla, spoon- ing some of the meat onto it, then adding her choice of each of the other ingredients in whatever combination she wants. NNOOTTEESS Skirt steak is somewhat like flank steak: somewhat tough, and with a very stringy texture. It is covered on both sides with a fatty membrane that must be removed or the meat will be very tough. The key to good fajitas is the proper removal of this membrane. Fresh-squeezed lime juice is best, but bottled will do. Some people from out of state choose to put sour cream on their faji- tas. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 45 minutes preparation, several hours marinat- ing, 10 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. 2 Aug 2005 270 FAJITAS(M) Alt.Gourmand Cookbook (20 Jul 86) FAJITAS(M) CCOONNTTRRIIBBUUTTOORR Elaine Rich Microelectronics and Computer Technology Co., Austin, Texas HI.Rich@MCC.COM 2 Aug 2005 271 FISH-CHOWDER(M) Alt.Gourmand Cookbook (18 Jul 86) FISH-CHOWDER(M) FFIISSHH--CCHHOOWWDDEERR FISH-CHOWDER - Betty Post's quick fish chowder When I left for my first job out of school, my mother was convinced that I'd starve to death. She gave me a set of easy recipes on index cards in hopes that I'd occasionally eat at home instead of Denny's. This is one of those recipes. It's quick and easy, and tastes great. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 1/2 lb _h_a_d_d_o_c_k 3/4 cup _w_a_t_e_r 3 pcs _b_a_c_o_n 1 _m_e_d_i_u_m _p_o_t_a_t_o 1 1/4 _o_n_i_o_n_, chopped 16 oz _c_r_e_a_m_e_d _c_o_r_n 1 cup _m_i_l_k PPRROOCCEEDDUURREE (1) Peel potato, cut into chunks, put in saucepan with the water, and cook, covered, over medium heat for 10 minutes. (2) Cut fish in chunks, mix in with the potatoes, and continue to cook for 10 more minutes (covered). (3) While these are cooking, fry the bacon until it is crisp. Drain on paper towels. (4) Fry the onion in the bacon grease. (5) Add the creamed corn to the fish and potatoes. (6) Add the milk to the onions. Crumble the drained crisp bacon and add to the milk mixture. (7) Bring the milk mixture to serving temperature, add the fish mixture, and serve. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Easy. _T_i_m_e_: 5 minutes preparation, 25 minutes cooking. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Ed Post American Information Technology; Cupertino, Calif., USA hplabs!lewey!evp 2 Aug 2005 272 FLAN(D) Alt.Gourmand Cookbook (10 Dec 86) FLAN(D) FFLLAANN FLAN - A rich Mexican custard This recipe comes from the _D_e_l_i_c_i_a_s _C_u_l_i_n_a_r_i_a_s cookbook that I brought from Mexico. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 3/4 cup _s_u_g_a_r 2 _e_g_g_s 2 _e_g_g _y_o_l_k_s 2 cups _m_i_l_k 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t PPRROOCCEEDDUURREE (1) In a small kettle, heat 3 Tbsp of sugar with 1 tsp of water until the mixture turns brown. Pour the mixture into 4 gelatin molds. Move the molds around so that the mixture coats the interior. Set aside. (2) Mix the eggs, sugar, milk, and the vanilla extract. (3) Pour the mixture into the molds. Put the molds over a deep pan with water (double boiler or _b_a_i_n _m_a_r_i_e technique) for 1 hr in a 350 deg. F oven. Keep the water in the pan at the same level by adding boiling water. (4) Cool and put it in the refrigerator. Unmold the _f_l_a_n before serving. NNOOTTEESS You can substitute liquor for some of the milk to make the _f_l_a_n richer. Personally, I use 1 cup of milk and 1 cup rompope (Mexican eggnog). Be careful when coating glass molds as they can break because of the sudden change in temperatures. You have to do it fast as the mixture hardens very quickly. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 2 1/2 hours _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR I. Arieh Cimet Northwestern University, Evanston, Illinois, USA {ihnp4,chinet}!nucsrl!cimeti 2 Aug 2005 273 FONDUE-1(M) Alt.Gourmand Cookbook (22 Apr 87) FONDUE-1(M) FFOONNDDUUEE IINNDDIIEENNNNEE FONDUE-1 - Cheese fondue with curry flavor This is a very tasty meal and a lot of fun as well. You will need to have a crockery fondue pot and a burner, as all the cooking happens on your dinner table with your guests doing all their own cooking! My wife and I enjoy a fondue with dinner guests or simply by ourselves, and this is one of our favourites. This recipe is adopted from one pub- lished by the Australian Dairy Corporation many years ago. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 1 _g_a_r_l_i_c _c_l_o_v_e_, crushed 1 _m_e_d_i_u_m _o_n_i_o_n_, grated 1 1/4 cups _d_r_y _w_h_i_t_e _w_i_n_e 2 tsp _c_u_r_r_y _p_o_w_d_e_r (or more or less, to taste) 2 1/2 cups _m_a_t_u_r_e_d _c_h_e_d_d_a_r _c_h_e_e_s_e_, grated 2 Tbsp _f_l_o_u_r 1/4 cup _s_p_i_c_y _f_r_u_i_t _r_e_l_i_s_h 1/2 tsp _s_a_l_t _f_r_e_s_h_l_y _g_r_o_u_n_d _p_e_p_p_e_r_, to taste PPRROOCCEEDDUURREE (1) Rub the bottom and sides of the fondue pot with the clove of garlic before crushing it and using it in the next step. (2) Bring the garlic, onion, wine and curry powder to simmering point in the fondue pot. If you want to speed things along a little then you can do this on the stove and then transfer the mixture to the fondue pot. (3) Combine the grated cheese and flour by tossing in a plastic bag. (4) Gradually stir in the cheese, a handful at a time. Allow it to melt completely between each addition. When all the cheese has been added the mixture should be bubbling and smooth. (5) Stir in the relish. (6) Season with salt and freshly ground pepper. (7) Keep the mixture warm over a burner, seat your guests down, fill their wine glasses and enjoy your meal. NNOOTTEESS I often add more cheese than the recipe calls for. You can use any of the following as dippers with the fondue: (1) whole cultivated mushroom caps, sauteed quickly in butter then tossed in chopped parsley. (2) whole, peeled and deveined prawns. (3) fresh pineapple chunks. (4) canned artichoke hearts, well drained and halved. (5) unpeeled apple wedges, thick banana slices or peeled pear quarters tossed in lemon juice (to prevent them from going brown during your meal.) (6) thick cucumber slices or chunks. (7) small whole radishes. (8) califlower (9) a small French loaf per person. (10) anything else that tickles your fancy. 2 Aug 2005 274 FONDUE-1(M) Alt.Gourmand Cookbook (22 Apr 87) FONDUE-1(M) RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 40 minutes preparation, cooking takes as long as it takes you to eat it. _P_r_e_c_i_s_i_o_n_: approximate measurement OK CCOONNTTRRIIBBUUTTOORR Michael Oudshoorn Computer Science Dept., University of Adelaide, South Australia mjo@uacomsci.ua.oz 2 Aug 2005 275 FRANGO-PIE(D) Alt.Gourmand Cookbook (02 Nov 87) FRANGO-PIE(D) FFRRAANNGGOO MMIINNTT PPIIEE FRANGO-PIE - Decadent chocolate mint pie One of the things that is memorable about Marshall Field's department store in Chicago is their "Frango chocolate mints." This pie captures the flavor perfectly. I got the recipe from Malcolm Slaney, who "found it in a cookbook when [he was] attending Kayak School in Oregon." IINNGGRREEDDIIEENNTTSS ((MMaakkeess oonnee ppiiee)) 1 cup _b_u_t_t_e_r 2 cups _c_o_n_f_e_c_t_i_o_n_e_r_s _s_u_g_a_r (sifted) 4 oz _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e 4 _e_g_g_s 3/4 tsp _p_e_p_p_e_r_m_i_n_t _e_x_t_r_a_c_t 2 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 10 _v_a_n_i_l_l_a _w_a_f_e_r_s_, crushed PPRROOCCEEDDUURREE (1) Beat the butter and sugar in a large bowl until light and fluffy. (2) In the top of a double boiler, melt the chocolate. Add to the butter-sugar mixture and beat thoroughly. (3) Add the eggs one at a time, beating well after each egg, until well blended. (4) Fold in the peppermint and vanilla. (5) Line the pie tin with the vanilla wafer crumbs (buttering the pie tin makes them stick to the side a little better). Pour in the filling. (6) Refrigerate for two hours. NNOOTTEESS This recipe fills a shallow 8 inch pie tin; add 50% to everything to fill a 9 inch pie tin. If you're not very good at pie crusts (I'm not), feel free to use a pre-formed graham cracker crust. The chocolate and mint flavors predom- inate, no matter what crust you use. This is serious decadence! The first time I made this, I stopped sev- eral times in disbelief of just what I was doing. Enjoy! RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate (melting chocolate is tricky). _T_i_m_e_: 30 minutes preparation, several hours chilling. _P_r_e_c_i_s_i_o_n_: measure the ingredi- ents. CCOONNTTRRIIBBUUTTOORR Chris Kent Western Research Laboratory, Digital Equipment Corp., Palo Alto, Calif., USA kent@decwrl.dec.com -or- decwrl!kent 2 Aug 2005 276 FRUIT-CAKE-1(C) Alt.Gourmand Cookbook (8 Jan 87) FRUIT-CAKE-1(C) DDAARRKK FFRRUUIITTCCAAKKEE FRUIT-CAKE-1 - An extravagant traditional fruitcake This is about as rich a fruitcake as you could possibly want to make. It started life as a _B_e_t_t_e_r _H_o_m_e_s _a_n_d _G_a_r_d_e_n_s _r_e_c_i_p_e, but has been changed beyond all recognition. IINNGGRREEDDIIEENNTTSS ((11 77--llbb ccaakkee)) 16 oz _c_a_n_d_i_e_d _c_i_t_r_o_n (or candied fruit and peels) 8 oz _c_a_n_d_i_e_d _c_h_e_r_r_i_e_s 1 cup _d_a_r_k _r_a_i_s_i_n_s 1 cup _g_o_l_d_e_n _r_a_i_s_i_n_s 1 1/3 cups _C_a_l_m_y_r_a _f_i_g_s_, cut into pieces 1 1/3 cups _p_i_t_t_e_d _d_a_t_e_s_, cut into small slices 1 1/2 cups _p_e_c_a_n _h_a_l_v_e_s (or walnut halves if necessary) 1/2 cup _b_r_a_n_d_y 3 cups _w_h_i_t_e _f_l_o_u_r 2 tsp _b_a_k_i_n_g _p_o_w_d_e_r 2 tsp _s_a_l_t 1 Tbsp _g_r_o_u_n_d _c_i_n_n_a_m_o_n 1 tsp _g_r_o_u_n_d _n_u_t_m_e_g 1 tsp _g_r_o_u_n_d _a_l_l_s_p_i_c_e 1 tsp _g_r_o_u_n_d _c_l_o_v_e_s 4 _e_g_g_s 1 3/4 cups _p_a_c_k_e_d _b_r_o_w_n _s_u_g_a_r 1 cup _o_r_a_n_g_e _j_u_i_c_e 3/4 cup _m_e_l_t_e_d _b_u_t_t_e_r_, cooled 1/4 cup _l_i_g_h_t _m_o_l_a_s_s_e_s (treacle) PPRROOCCEEDDUURREE (1) Mix fruits together in a bowl. Pour brandy over fruits. Turn fruit mixture over every 20 minutes. Soaking time is a matter of taste, but two hours is typical. (2) Preheat oven to 300 deg. F. Prepare tube pan: grease sides and bottom. Line bottom and sides with greased brown paper. (3) In a very large bowl, mix flour, spices, baking powder, and salt. Stir until spices are evenly blended throughout. (4) In a third bowl beat eggs until fluffy. Add brown sugar, orange juice, molasses, and butter. Mix, making sure that all the sugar dissolves. (5) Pour off any liquid from fruit mixture and add the fruit and the nuts to the dry ingredients. Mix until all fruit pieces are coated. Then pour in the liquids and mix gently until you have an evenly-mixed batter. (6) Pour batter into pan and bake at 300 deg. F for 1 hour. Cover pan with foil and bake for 1 hour more or until tooth- pick inserted in center comes out clean. Cool for 30 minutes before removing from pan. Peel off paper very carefully. (7) Put cake in cake tin lined with foil. For the next 3 to 4 weeks, sprinkle a little brandy over cake twice a week. Keep cake covered and store the tin in the refrigerator. If you prefer to omit the brandy, cover top of cake with very thin slices of apple instead. NNOOTTEESS This makes a HUGE cake. If your tube pan isn't at least 10x4 inches there is a fair chance that it will run over; in that case, use several loaf pans instead (fill loaf pans about half-way). A pan with a remov- able center will make extracting the cake much easier. Except for mixing the liquids, an electric beater is useless for this recipe. In the USA, candied fruits typically come in packages of the indicated 2 Aug 2005 277 FRUIT-CAKE-1(C) Alt.Gourmand Cookbook (8 Jan 87) FRUIT-CAKE-1(C) sizes. If you have to measure by volume, use 2 1/2 cups of candied citron and 1 1/3 cups of the candied cherries. I prefer citron instead of the mixture because there's no bitterness from the rinds, although the cake isn't so colorful. Calmyra figs are the light-colored figs most commonly seen in North America. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 2 hours preparation (including soaking the fruit), 2 hours baking, several weeks mellowing. _P_r_e_c_i_s_i_o_n_: Measure batter ingredients carefully. Fruit and nut quantities are somewhat flexible. CCOONNTTRRIIBBUUTTOORR Charles Wingate University of Maryland, Computer Science Dept., College Park, Maryland, USA seismo!mimsy!mangoe or mangoe@mimsy.umd.edu 2 Aug 2005 278 FRUIT-CAKE-2(D) Alt.Gourmand Cookbook (15 Apr 87) FRUIT-CAKE-2(D) OOLLDD WWOORRLLDD FFRRUUIITT CCAAKKEE FRUIT-CAKE-2 - A traditional European-style fruit cake Although fruitcakes have a bad reputation, this one is *excellent*. My mother has been making it for years. She originally got the recipe from a friend, but has since adapted it to suit her fans. (She gets requests for it all year long.) IINNGGRREEDDIIEENNTTSS ((11 llaarrggee ffrruuiittccaakkee)) CCAAKKEE 1 cup _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1/2 tsp _s_a_l_t 1/4 tsp _b_a_k_i_n_g _s_o_d_a 1/4 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1/2 tsp _a_l_l_s_p_i_c_e 1/2 tsp _c_i_n_n_a_m_o_n 1/2 tsp _c_l_o_v_e_s 1/2 tsp _m_a_c_e 1/2 tsp _n_u_t_m_e_g 1/2 cup _m_e_l_t_e_d _b_u_t_t_e_r 2 _e_g_g_s 3/4 cup _b_l_a_c_k _c_o_f_f_e_e (cold) 1/2 cup _b_r_o_w_n _s_u_g_a_r 1 cup _r_a_i_s_i_n_s 1 cup _m_i_x_e_d _f_r_u_i_t 1 cup _d_a_t_e_s 1/4 cup _r_u_m _o_r _b_r_a_n_d_y GGLLAAZZEE 4 Tbsp _b_u_t_t_e_r 1/2 cup _r_u_m _o_r _b_r_a_n_d_y 1/2 cup _s_u_g_a_r PPRROOCCEEDDUURREE (1) Mix the melted butter, eggs, rum and coffee together. (2) Add brown sugar and mix well. (3) Add rest of dry ingredients and place in a buttered loaf pan. (4) Bake at 300 deg. F for 2 hours or until done (it will sepa- rate from the sides of the pan). (5) Make glaze when almost completely baked: Melt (do not boil) butter. Add rum and sugar. Stir by hand. (6) Remove the cake from the oven and pour half of the glaze over it. Let it cool 25 minutes, then turn it over and pour the remaining glaze on the other side. (7) Notes: Don't use glass pans. This freezes well, if you make more than you can eat; just be sure to wrap it carefully so it doesn't get freezer burn. Warm frozen cake in the oven, not the microwave. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 15 minutes preparation, 2 hours baking, 30 minutes finishing. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Seema Chandnani University of Chicago Computation Center, Chicago, Illinois, USA snix@sphinx.uchicago.edu 2 Aug 2005 279 FRUIT-SALAD(D) Alt.Gourmand Cookbook (29 Nov 86) FRUIT-SALAD(D) TTOOOO MMUUCCHH FFRRUUIITT SSAALLAADD FRUIT-SALAD - Generic fresh fruit salad Many people think of fruit salad as that disgusting stuff that comes in a can made from diced plastic fruit and heavy syrup. This is more like what it is supposed to taste like, although some people might claim that my addition of syrup makes this into fruit cocktail instead of fruit salad. Whatever you call it, it's especially good in the summer. I make it every couple of months (usually in vast quantities, even though there are only two of us, hence the name). It rarely lasts very long, regard- less of how much I make. IINNGGRREEDDIIEENNTTSS ((MMaakkeess ttoooo mmuucchh)) 1 _r_i_p_e _p_i_n_e_a_p_p_l_e 1 _r_i_p_e _m_e_l_o_n 1 _l_a_r_g_e _g_r_a_p_e_f_r_u_i_t (preferably pink) 2-3 _o_r_a_n_g_e_s 11 oz _m_a_r_a_s_c_h_i_n_o _c_h_e_r_r_i_e_s (1 large jar) 2-3 _r_i_p_e _b_a_n_a_n_a_s 2-3 _k_i_w_i _f_r_u_i_t_s 1 lb _s_t_e_w_e_d _p_r_u_n_e_s _i_n _h_e_a_v_y _s_y_r_u_p (1 standard can) 2-3 _r_i_p_e _p_e_a_c_h_e_s_, sliced (or use 1 lb of stewed apricot halves in heavy syrup) 1 cup _a_p_r_i_c_o_t _n_e_c_t_a_r PPRROOCCEEDDUURREE (1) Peel and section the grapefruit and oranges. Remove the seeds and membranes. Cut the sections into bite-size pieces and dump into a big non-metallic bowl. (2) Peel and core the pineapple (making sure to get all the eyes), cut the flesh into bite-sized pieces and add to the bowl. A typical whole pineapple is usually too much, so you might want to reserve about 1/3 of the flesh to eat by itself. (3) Peel and cut the melon, bananas, peaches, and kiwi fruits and add to the bowl. The kiwis should be sliced horizontally (so the seeds make pretty circular patterns). (4) Add the stewed prunes, syrup and all. This will moisten everything. Add the maraschino cheries and the syrup they came in (check for stems). Add the nectar, making sure there is enough liquid to cover the fruit. (5) This is the hard part. Put it all in the refrigerator, and don't eat any until tommorow. It really needs to sit overnight for all the colors and flavors to blend together. NNOOTTEESS Some people might object to the use of maraschino cherries--they are processed with sulfur dioxide, which isn't really good for you. I like the way they taste, so I allow myself this one debauch. Unless you can find good-quality fresh fruit, it is better to use canned. This is especially true of pineapple--canned pineapple is not as good as good fresh pineapple, but is much better than a bad fresh one. For the melon, I've used honeydew, canteloupe, and casaba with good results. Watermelon is interesting, but has a very diferent tex- ture from the others. More important than the actual variety is that it is ripe. Unfortunately, New York supermarkets only seem to sell the kind of melon that goes from rock-hard to rotten without passing through ripe. Bananas are best when they are just starting to get brown speckles. My mother uses orange juice for the liquid, but I prefer nectar. The combination of the prune and cherry syrups give it a nice color. Some- times I add a bit of lemon juice for tartness. I've experimented with cherry liqueur, but didn't really like the results. Use whatever fruit you find fresh in the market. The invariant part is the grapefruit, orange, and maraschino cherries. 2 Aug 2005 280 FRUIT-SALAD(D) Alt.Gourmand Cookbook (29 Nov 86) FRUIT-SALAD(D) RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes preparation, 1/2 day waiting. _P_r_e_- _c_i_s_i_o_n_: approximate measurement mandatory. CCOONNTTRRIIBBUUTTOORR Roy Smith Public Health Research Institute, New York, NY, USA {allegra,cmcl2,philabs}!phri!roy 2 Aug 2005 281 FRUIT-SOUP(SPV) Alt.Gourmand Cookbook (16 Jun 86) FRUIT-SOUP(SPV) FFRRUUIITT SSOOUUPP FRUIT-SOUP - Fresh fruit soup This is a simple, delicious soup, perfect for a hot summer day. It is based upon a recipe in _T_h_e _M_o_o_s_e_w_o_o_d _C_o_o_k_b_o_o_k by Mollie Katzen. This describes what emerged last time I made it; vary any or all of the ingredients freely. I've included some suggestions at the end. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 12 oz _a_p_p_l_e _j_u_i_c_e _c_o_n_c_e_n_t_r_a_t_e (one can) 2 _p_e_a_c_h_e_s _o_r _n_e_c_t_a_r_i_n_e_s 1 wedge _c_a_n_t_e_l_o_u_p_e 2 _a_p_r_i_c_o_t_s 12 _s_t_r_a_w_b_e_r_r_i_e_s 1 _s_m_a_l_l _l_e_m_o_n 1 _s_m_a_l_l _l_i_m_e 1/2 tsp _d_r_i_e_d _m_i_n_t _f_l_a_k_e_s _c_i_n_n_a_m_o_n _n_u_t_m_e_g 2 cups _u_n_f_l_a_v_o_r_e_d _y_o_g_u_r_t _h_o_n_e_y _s_h_e_r_r_y _o_r _o_t_h_e_r _s_w_e_e_t _w_i_n_e 12 oz _g_r_a_p_e _j_u_i_c_e _c_o_n_c_e_n_t_r_a_t_e (one can) 4 _v_i_o_l_e_t_s _o_r _o_t_h_e_r _s_m_a_l_l _n_o_n_-_t_o_x_i_c _f_l_o_w_e_r_s PPRROOCCEEDDUURREE (1) Wash and peel the peaches, canteloupe, and apricots. Wash and hull the strawberries and set aside the 4 nicest ones. Peaches and apricots peel more easily if you dip them in boiling water for a few seconds before peeling. Try not to lose any juice from the fruit. (2) Put half of the fruit into the bowl of a food processor and pure'e. You could also use a food mill for this. (3) Put the pure'ed fruit into a bowl and add the apple juice con- centrate, an equal quantity of water, the juice of the lemon and of the lime, the mint flakes, a sprinkle each of cinnamon and nutmeg, and half of the yogurt. Whisk together well. Add several glugs of sherry and honey to taste. (It shouldn't be very sweet--a couple spoonfuls should do it.) (4) Put the rest of the fruit in the food processor and pulse until well chopped but with recognizable chunks of fruit still visible. Put this into a different bowl and mix some of the first mixture into it so the fruit doesn't turn brown. Put both bowls in the refrigerator for at least half an hour. (5) When you're ready to serve, divide the chunky fruit into 4 soup bowls. Fill each bowl almost to the rim with the soup. Pour the grape juice concentrate into a creamer or small pitcher and carefully pour two concentric circles of grape juice into each bowl. Take a chopstick or similar sized utensil and draw it through each bowl several times alternat- ing from the center to the edge and from the edge to the cen- ter, lifting the chopstick after each stroke. This should turn the rings of grape juice into sort of a zigzag pattern. Stir up the remaining yogurt well and put a little mound of yogurt into each bowl. (The yogurt will probably sink. Put more in until you get a mound!) Take the 4 reserved straw- berries, slice them thinly, and surround each mound of yogurt with strawberry slices. Top each mound of yogurt with a flower and get ready for the oohs and ahs. NNOOTTEESS You can substitute any fruit that you want, but use strong tasting fruits like pineapple in moderation or they will take over the soup. Bananas are nice; cherries are wonderful but impossible to peel. Plums and other fruits with very mild flavors tend to get lost in the shuf- fle. The juice concentrates can be replaced with regular juices; vary them if you like, also. There's an apple-pear-grape juice combination that's delicious as the base and cranberry juice is nice as the con- trasting color. Or, use a darker juice for the base and something lighter in color like orange juice to make the rings. Cherries or mint 2 Aug 2005 282 FRUIT-SOUP(SPV) Alt.Gourmand Cookbook (16 Jun 86) FRUIT-SOUP(SPV) leaves make attractive garnishes. Of course you don't have to go through all the special presentation work, but it really doesn't take that much time and it makes the result into something special. Doing the fruit in two steps is strictly optional; if you're not going to make the ring pattern you may as well just process it all at once and stop before it's completely pure'ed. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 20 minutes preparation, 30 minutes chill- ing, 10 minutes presentation. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Paul Asente Stanford University asente@su-cascade.arpa decwrl!glacier!cascade!asente 2 Aug 2005 283 FRUIT-TART(D) Alt.Gourmand Cookbook (30 Jul 86) FRUIT-TART(D) FFRRUUIITT TTAARRTT FRUIT-TART - A quick fruit tart pie This is just about the ideal way to use up any fresh fruit you have lying around. I got the recipe from my mom. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 11 ppiiee)) 1 _p_i_e _s_h_e_l_l (If you don't make your own, buy the frozen uncooked kind.) 1/2 cup _w_a_t_e_r 1 cup _s_u_g_a_r 2 1/2 Tbsp _c_o_r_n_s_t_a_r_c_h 10 cups _s_l_i_c_e_d _f_r_u_i_t _g_r_o_u_n_d _c_i_n_n_a_m_o_n _o_r _n_u_t_m_e_g (to taste) PPRROOCCEEDDUURREE (1) Mash 2 cups of the fruit in a saucepan with the water, sugar, and cornstarch. Add another sprinkle of nutmeg or cinnamon. Boil until the liquid becomes clear (about two minutes). (2) Place the remaining fruit in the pie shell, and a sprinkle of the nutmeg or cinnamon. (3) Pour the hot mixture over the fruit, and let cool for at least two hours. (4) Serve, with whipped cream or ice cream as desired. NNOOTTEESS Any fresh fruit in season will do; I've made peach, nectarine, and strawberry/banana, all to good effect. Scheduling usually works out well if you make this shortly before serv- ing the meal, and let it cool while you eat. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation, two hours cooling. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Rich Salz Mirror Systems, Cambridge, Massachusetts, USA mirror!rs 2 Aug 2005 284 FUDGE-1(D) Alt.Gourmand Cookbook (22 Nov 85) FUDGE-1(D) CCHHOOCCOOLLAATTEE FFUUDDGGEE FUDGE-1 - Rich fattening chocolate fudge This recipe makes fudge. Not fudge brownies, just fudge. I'm not sure what else to say about it. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 11 88--iinncchh ppaann)) 2 cups _s_u_g_a_r (granulated) 1 cup _c_o_n_d_e_n_s_e_d _m_i_l_k (unsweetened!) 2 1/2 Tbsp _b_u_t_t_e_r 1/4 tsp _s_a_l_t 2 oz _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e (I use Hershey's baking chocolate. Bak- ers chocolate does NOT work) 1 Tbsp _c_o_r_n _s_y_r_u_p (light) 1 cup _w_a_l_n_u_t_s (chopped) 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 1 Tbsp _r_u_m (I use Stroh's Inlander rum) PPRROOCCEEDDUURREE (1) Combine sugar, condensed milk, butter, salt, chocolate, and corn syrup in a HEAVY 3-quart saucepan. Heat slowly. (2) Stir until everything is melted. When the chocolate is melted thoroughly, beat with electric mixer (I ain't proud!) until smooth. (3) Let cook to halfway between soft and medium ball stage (use candy thermometer if available) (4) Let cool until barely touchable. (due to heat) (5) Stir in chopped walnuts, vanilla, and rum. Beat the mixture until it starts to set. (6) When it _s_t_a_r_t_s to set, get it into an 8-inch square pan. (buttered, of course) If you wait to do this, you will eat it out of the saucepan. NNOOTTEESS This is guaranteed to cause obesity if over-indulged in. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Moderate to hard. Melted chocolate is tricky, and the tim- ing is fairly important. _T_i_m_e_: about an hour. _P_r_e_c_i_s_i_o_n_: Measurement important for some ingredients. CCOONNTTRRIIBBUUTTOORR TEDDY BEARS ARE SHY, SAVE A POWDERMILK BISCUIT FOR YOURS! "When Eddie said he didn't like his Teddy, you knew he was a no good kid!" Jim Johnston (ihnp4;allegra;research)!alice!jj 2 Aug 2005 285 GARLIC-BREAD(A) Alt.Gourmand Cookbook (25 Feb 86) GARLIC-BREAD(A) MMAARRYY''SS GGAARRLLIICC BBRREEAADD GARLIC-BREAD - Addictive and fattening garlic bread This recipe is from _T_h_e _G_a_r_l_i_c _L_o_v_e_r_'_s _C_o_o_k_b_o_o_k_, which is a must for all folks interested in keeping vampires away. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66)) 1 cup _b_u_t_t_e_r_, softened 1 cup _p_a_r_m_e_s_a_n _c_h_e_e_s_e_, grated 1/2 cup _m_a_y_o_n_n_a_i_s_e 5 _g_a_r_l_i_c _c_l_o_v_e_s minced or pressed 3 Tbsp _f_r_e_s_h _p_a_r_s_l_e_y_, chopped 1/2 tsp _o_r_e_g_a_n_o 1 loaf _F_r_e_n_c_h _b_r_e_a_d_, (baguette), cut lengthwise PPRROOCCEEDDUURREE (1) Preheat oven to 375 deg. F. (2) Mix all ingredients except the bread together in a bowl. (3) Spread the mixture onto the French bread. (4) Wrap bread in aluminium foil. (5) Bake for 20 minutes. (6) Unwrap and place under broiler to brown. NNOOTTEESS We never finish the last step. By the time we have the stuff unwrapped, we just have to eat it! RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: preparation: 10 minutes, cooking: 25 minutes. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Sharon Badian AT&T Information Systems, Holmdel, New Jersey ihnp4!mtgzy!seb 2 Aug 2005 286 GARLIC-BREAD-2(B) Alt.Gourmand Cookbook (10 Jul 86) GARLIC-BREAD-2(B) SSIIMMPPLLEE GGAARRLLIICC BBRREEAADD GARLIC-BREAD-2 - Quick and easy garlic bread This is a quick and painless way to make garlic bread in a hurry. It might not be a gourmet recipe, but it is easy and tasty. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) _b_u_t_t_e_r _g_a_r_l_i_c _s_a_l_t _g_r_a_t_e_d _c_h_e_e_s_e 1 _l_o_a_f _o_f _I_t_a_l_i_a_n _o_r _F_r_e_n_c_h _b_r_e_a_d PPRROOCCEEDDUURREE (1) Preheat broiler. Slice loaf of bread lengthwise and butter both halves. (2) Sprinkle garlic salt and grated cheese on both halves. (3) Place under broiler until brown (about 3 minutes). NNOOTTEESS This also works well with almost any other kind of bread. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: trivial. _T_i_m_e_: 3 minutes preparation, 3 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Dennis Wombough AT&T Bell Labs, Holmdel, New Jersey ihnp4!hou2a!dkw1 2 Aug 2005 287 GARLIC-SCAMPI(M) Alt.Gourmand Cookbook (25 Nov 86) GARLIC-SCAMPI(M) GGAARRLLIICC BBUUTTTTEERR SSCCAAMMPPII GARLIC-SCAMPI - Scampi in garlic butter sauce IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88)) BBUUTTTTEERR SSAAUUCCEE 3/4 cup _b_u_t_t_e_r 1 Tbsp _f_i_n_e_l_y _m_i_n_c_e_d _g_a_r_l_i_c 1 cup _c_l_a_m _j_u_i_c_e 1/4 cup _f_l_o_u_r 1 Tbsp _m_i_n_c_e_d _p_a_r_s_l_e_y 1/3 cup _w_h_i_t_e _w_i_n_e _j_u_i_c_e _o_f _1_/_2 _l_e_m_o_n 1 tsp _d_r_y _b_a_s_i_l 1/4 tsp _n_u_t_m_e_g _s_a_l_t _a_n_d _p_e_p_e_r 1/2 cup _h_a_l_f_-_a_n_d_-_h_a_l_f (or use light cream) SSCCAAMMPPII 2 Tbsp _b_u_t_t_e_r 1/3 cup _o_l_i_v_e _o_i_l 1 Tbsp _m_i_n_c_e_d _g_a_r_l_i_c _j_u_i_c_e _o_f _1 _l_e_m_o_n 1 Tbsp _c_h_o_p_p_e_d _p_a_r_s_l_e_y 1/2 tsp _c_r_u_s_h_e_d _r_e_d _p_e_p_p_e_r 1 Tbsp _f_r_e_s_h _b_a_s_i_l 1/4 cup _w_h_i_t_e _w_i_n_e _d_a_s_h _o_f _d_r_y _v_e_r_m_o_u_t_h _s_a_l_t _a_n_d _p_e_p_p_e_r 3 lbs _d_e_v_e_i_n_e_d _a_n_d _c_l_e_a_n_e_d _s_c_a_m_p_i _(_p_r_a_w_n_s_) PPRROOCCEEDDUURREE ((SSAAUUCCEE)) (1) Melt butter with garlic in saucepan over medium heat; do not let the garlic brown. (2) In a separate bowl, mix clam juice, flour and parsley, blend- ing until mixture is smooth. (3) Pour flour mixture into garlic butter and stir until smooth and well blended. (4) Stir in wine, lemon juice, herbs and spices, stirring con- stantly. (5) Gradually add half-and-half and stir until thickened. (6) Simmer for 30 to 45 minutes PPRROOCCEEDDUURREE ((SSCCAAMMPPII)) (1) Melt butter in large saucepan on high heat and add oil. (2) Combine remaining ingredients keeping scampi aside until the last minute. (3) Add scampi and saute until firm and slightly pink. Do not overcook. (4) Pour scampi butter over scampi. NNOOTTEESS I serve this over fettucini (1 1/2 lbs for a full batch). To save the trouble of deveining shellfish, you can have two or three big ones for each person, and use small bay shrimp for the remainder. This recipe comes from the Garlic Lovers' Cookbook, published by the Gilroy Garlic Festival, P.O. Box 2311, Gilroy, California, USA. North America mail order price is $9.45 (paperback) or $12.45 (spiral) for each of the 2 volumes. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Moderate. _T_i_m_e_: 45 minutes cooking, 1 1/2 hours for deveining scampi, 10 minutes for other preperation. _P_r_e_c_i_s_i_o_n_: Approx- imate measurement OK. 2 Aug 2005 288 GARLIC-SCAMPI(M) Alt.Gourmand Cookbook (25 Nov 86) GARLIC-SCAMPI(M) CCOONNTTRRIIBBUUTTOORR Barry Hayes Stanford University, Stanford, California, USA decwrl!glacier!bhayes bhayes@glacier.stanford.edu 2 Aug 2005 289 GATEAUX-PIM(V) Alt.Gourmand Cookbook (27 Jan 87) GATEAUX-PIM(V) GGAATTEEAAUUXX PPIIMMEENNTTSS GATEAUX-PIM - Savoury spice balls This recipe is from the kitchen of Fred Hopper, and is originally from the isle of Mauritius. Fred often serves these as delicious late-night snacks, to accompany drinks. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 1/2 lb _c_h_a_n_a _d_a_l_l (split yellow peas) 3 _s_m_a_l_l _o_n_i_o_n_s (button sized) 6 _s_p_r_i_n_g _o_n_i_o_n_s 4 _s_p_r_i_g_s _w_a_t_e_r_c_r_e_s_s 2 _g_r_e_e_n _c_h_i_l_l_i_e_s 1 _s_p_r_i_g _p_a_r_s_l_e_y 1 tsp _t_u_r_m_e_r_i_c 1 tsp _t_h_y_m_e 1 tsp _s_a_l_t 1/4 tsp _b_l_a_c_k _p_e_p_p_e_r (freshly ground) PPRROOCCEEDDUURREE (1) Soak the dall in cold water for a day, then drain thoroughly. (2) Chop all the vegetable ingredients finely. (3) Place the dall in a food processor and process to a paste. Decant into a bowl, add turmeric, salt and pepper, and veg- etable ingredients and mix well. (4) Heat oil in a deep-frying pan. When it is hot, roll walnut- sized pieces of the paste in the palm of the hand and drop in to the oil to fry until golden brown. (5) Remove from the oil and drain the gateaux on kitchen towels. Serve hot, with drinks. NNOOTTEESS The choice of drinks served will depend on how spicy you make the gateaux: cool beer or lager usually goes down well. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 1 day soaking dall. 30 minutes prepara- tion, 10 minutes cooking. _P_r_e_c_i_s_i_o_n_: Weighing of ingedients is best, but measures can be approximate. CCOONNTTRRIIBBUUTTOORR Dr. Fred Hopper, NERC Computer Services, British Geological Survey, Keyworth, Nottingham, UK. Submitted by David Osborne Cripps Computing Centre, University of Nottingham, UK) osborne@vaxa.nott.ac.uk 2 Aug 2005 290 GINGER-COOKIES(D) Alt.Gourmand Cookbook (20 Oct 86) GINGER-COOKIES(D) GGIINNGGEERR CCOOOOKKIIEESS GINGER-COOKIES - Ginger cookies (Originally from _T_h_e _S_e_t_t_l_e_m_e_n_t _C_o_o_k _B_o_o_k_.) These have a lot of zest. IINNGGRREEDDIIEENNTTSS ((44 ddoozzeenn ccooookkiieess)) 3/4 cup _b_u_t_t_e_r 1 cup _s_u_g_a_r 1/4 cup _d_a_r_k _m_o_l_a_s_s_e_s 1 _e_g_g 2 cups _f_l_o_u_r 2 tsp _b_a_k_i_n_g _s_o_d_a 1 tsp _g_i_n_g_e_r 1 tsp _c_i_n_n_a_m_o_n 1 tsp _g_r_o_u_n_d _c_l_o_v_e_s PPRROOCCEEDDUURREE (1) Cream the butter and sugar togather. (2) Add the egg (beaten) and the molasses. (3) Sift the rest of the dry ingredients together and add to the mixture. (4) Form into 1-inch balls and roll in granulated sugar. (5) Place 2 inches apart on a greased cookie sheet and bake at 350 deg. F for 10 to 12 minutes. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 10 minutes cooking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Evelyn C. Leeper AT&T Information Systems, Middletown, New Jersey, USA ihnp4!mtgzy!ecl 2 Aug 2005 291 GINGERBREAD(D) Alt.Gourmand Cookbook (20 Dec 85) GINGERBREAD(D) SSOOFFTT GGIINNGGEERR BBRREEAADD GINGERBREAD - Traditional gingerbread, soft and chewy I got this recipe from a college roommate, who got it from her mother. IINNGGRREEDDIIEENNTTSS ((mmaakkeess 11 ppaann ggiinnggeerrbbrreeaadd)) 1 cup _b_u_t_t_e_r 1 cup _w_h_i_t_e _s_u_g_a_r 2 tsp _b_a_k_i_n_g _s_o_d_a (That's SODA, not POWDER) 1 cup _w_a_t_e_r (boiling) 1 cup _b_l_a_c_k_s_t_r_a_p _m_o_l_a_s_s_e_s 1 tsp _s_a_l_t 1 tsp _g_i_n_g_e_r 1 tsp _c_i_n_n_a_m_o_n 2 3/4 cups _w_h_i_t_e _f_l_o_u_r 2 _e_g_g_s (large) 1/4 cup _p_o_w_d_e_r_e_d _s_u_g_a_r 1/4 cup _d_i_l_u_t_e_d _m_i_l_k (half milk and half water) PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F (2) Cream together the butter and sugar in a bowl big enough to hold the entire recipe. (3) Dissolve the baking soda in 1 cup boiling water. Add that mixture, and the molasses, salt, ginger, cinnamon, and flour to the butter-sugar cream. Mix only until moistened and evenly distributed. (4) Lightly beat the eggs, then add them to the bowl and beat the complete mixture well. (5) Grease a 9x13 shallow baking pan (or a 10-inch round casse- role dish). Pour the mixture into the dish. Bake for about 45 minutes, or until a poked toothpick comes out clean. (6) Mix the powdered sugar and the diluted milk together to form an icing, and brush on to the gingerbread. NNOOTTEESS Serve warm! You can make a refreshing variation on this basic recipe by replacing 1 cup of the flour with whole-wheat flour, reducing the sugar to 1/2 cup and increasing the molasses to 1 1/4 cups RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes plus baking and cooling time. _P_r_e_- _c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Loretta Guarino Reid, guarino@decwrl DEC Western Software Laboratory Palo Alto, California 2 Aug 2005 292 GINGERBREAD-2(D) Alt.Gourmand Cookbook (5 Mar 86) GINGERBREAD-2(D) GGIINNGGEERRBBRREEAADD GINGERBREAD-2 - Best-ever gingerbread This moist gingerbread is a good recipe for the holidays or any other time. This recipe was originally published in _S_u_n_s_e_t magazine before I was born. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 1122)) 1 cup _w_h_i_t_e _s_u_g_a_r 1/4 tsp _s_a_l_t 1 tsp _g_i_n_g_e_r 1/2 tsp _c_i_n_n_a_m_o_n 1/2 tsp _p_o_w_d_e_r_e_d _c_l_o_v_e_s 1 cup _v_e_g_e_t_a_b_l_e _o_i_l 1 cup _l_i_g_h_t _m_o_l_a_s_s_e_s 2 tsp _b_a_k_i_n_g _s_o_d_a (That's baking _s_o_d_a, not baking powder) 1 cup _b_o_i_l_i_n_g _w_a_t_e_r 2 1/2 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r_, unsifted 2 _e_g_g_s_, well beaten PPRROOCCEEDDUURREE (1) Mix the sugar, salt, ginger, cinnamon and cloves together in a bowl. (2) Add the vegetable oil and the molasses, stirring until well blended. (3) Mix the baking soda into the boiling water and immediately stir into the mixture. (4) Add the flour gradually, mixing well after each addition. (5) Mix in the beaten eggs. (6) Pour into a greased 9x13 baking pan and bake at 350 deg. F for 40 minutes. NNOOTTEESS Top with whipped cream or lemon sauce. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 20 minutes to prepare, 40 minutes to cook. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Jonathan Hue Lockheed Missiles and Space Company--Mechanisms & Servos, Sunnyvale, CA {amdcad!cae780,sun!sunncal}!leadsv!msunix!jon 2 Aug 2005 293 GOULASH-1(M) Alt.Gourmand Cookbook (14 Mar 86) GOULASH-1(M) SSZZEEKKEELLYY GGOOUULLAASSHH GOULASH-1 - Southern Hungarian goulash This goulash is a specialty of Szekely, the southern part of Hungary. My grandmother cooked it without a recipe; this recipe is from my mother, with my modifications. (Szekely is not pronounced the way it's spelled; "say-ki-ee" is a little closer, but still wrong.) IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 2 lb _s_a_u_e_r_k_r_a_u_t_, rinsed and drained (use a colander) 1 Tbsp _c_a_r_a_w_a_y _s_e_e_d_s 2 Tbsp _b_u_t_t_e_r (or oil or bacon drippings) 1 lb _p_o_r_k _s_h_o_u_l_d_e_r_, cut into large bite-sized pieces 1 lb _H_u_n_g_a_r_i_a_n _s_a_u_s_a_g_e_, or Polish sausage, sliced into large bite- size rounds 1 _l_a_r_g_e _o_n_i_o_n_, chopped 2 _c_l_o_v_e_s _o_f _g_a_r_l_i_c_, finely chopped 1 _g_r_e_e_n _p_e_p_p_e_r_, chopped 1 Tbsp _H_u_n_g_a_r_i_a_n _s_w_e_e_t _p_a_p_r_i_k_a (or use _f_r_e_s_h paprika from the super- market) 2 cups _s_o_u_r _c_r_e_a_m PPRROOCCEEDDUURREE (1) Use a covered pot large enough to hold all the ingredients. Put the sauerkraut in just enough water to cover it, add car- away seeds, and simmer with the cover on for two hours (or longer, if you want). (2) In a large, heavy skillet melt the butter and brown the pork. Put the pork and the sausage into the pot with the sauerkraut. (3) Saute' the onion in the skillet until transparent; add the garlic and saute' for a few more minutes. Add this to the pot, along with the green pepper and paprika. (I've had good luck adding some cayenne at this point.) (4) Simmer (with the cover on loosely) for a couple of hours, mixing it up occasionally. (5) Remove from heat and let cool for 30 minutes; then stir in the sour cream and serve. NNOOTTEESS This goes well with noodles, dumplings, potatoes, or spaetzle (called _n_o_k_e_d_l_i in Hungarian). The longer it cooks, the better it tastes; it's even better reheated. Cook it the day before but don't add the sour cream until you've reheated it. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes chopping, many hours cooking. _P_r_e_- _c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Jeffrey Mogul, Computer Science Department, Stanford University {ucbvax,decvax}!decwrl!glacier!navajo!mogul, mogul@Navajo.Stanford.EDU 2 Aug 2005 294 GRAHAM-CRACK(B) Alt.Gourmand Cookbook (11 Oct 87) GRAHAM-CRACK(B) HHOONNEEYY GGRRAAHHAAMM CCRRAACCKKEERRSS GRAHAM-CRACK - North American crackers with graham flour, honey, and cinnamon I originally got this recipe from a newspaper and played around a bit until I thought it tasted like Sunshine Honey Grahams. I've occassion- ally used ordinary whole wheat flour when I didn't have any graham flour and it still worked alright. Graham flour is coarser. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 3366--4400)) 1/2 cup _b_u_t_t_e_r 2 cups _g_r_a_h_a_m _f_l_o_u_r 1 tsp _b_a_k_i_n_g _p_o_w_d_e_r 2 Tbsp _b_r_o_w_n _s_u_g_a_r 1/2 tsp _g_r_o_u_n_d _c_i_n_n_a_m_o_n 1/4 cup _h_o_n_e_y 1 _e_g_g_, beaten 1/4 cup _h_o_t _w_a_t_e_r PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. Using a pastry blender or two knives, cut butter into flour until mixture has the texture of cornmeal. Stir in baking powder, brown sugar and cinna- mon. Add egg and hot water and mix until well blended. (2) Knead dough 2 or 3 minutes. Set half aside. Roll out into a square about 1/8 inch thick. Place on ungreased baking sheet. Score dough into 2-inch squares, using a sharp knife. (3) Bake at 350 deg. F for 10 minutes or until lightly browned. Roll out and bake remaining half of dough. Cool baked crack- ers and gently separate into squares. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate (judgment required). _T_i_m_e_: 10 minutes prepara- tion, 20 minutes cooking and cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredi- ents. CCOONNTTRRIIBBUUTTOORR Miriam Nadel Trailing Edge Technology, Redondo Beach, Calif., USA mhnadel@gryphon.CTS.COM {philabs, trwrb}!cadovax!gryphon!mhnadel {hplabs!hp-sdd, sdcsvax, ihnp4, nosc}!crash!gryphon!mhnadel 2 Aug 2005 295 GRANOLA(C) Alt.Gourmand Cookbook (27 Sep 87) GRANOLA(C) SSEESSAAMMEE GGRRAANNOOLLAA GRANOLA - A crunchy sesame seed granola I got this recipe from the back of a page from a green engineering pad with a circuit diagram on the other side. Where it came from before that I do not know. IINNGGRREEDDIIEENNTTSS ((AAbboouutt 66 sseerrvviinnggss)) 1/2 cup _v_e_g_e_t_a_b_l_e _o_i_l 1/2 cup _h_o_n_e_y 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 2 cups _r_o_l_l_e_d _o_a_t_s (quick or old fashioned oatmeal, uncooked) 2 cup _w_h_e_a_t _f_l_a_k_e_s 1 cup _s_u_n_f_l_o_w_e_r _s_e_e_d_s 1 cup _r_a_i_s_i_n_s 3/4 cup _s_e_s_a_m_e _s_e_e_d_s 1/2 cup _c_h_o_p_p_e_d _w_a_l_n_u_t_s 1/2 cup _f_l_a_k_e_d _c_o_c_o_n_u_t PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) Combine all the dry ingredents and mix well (do not break up the wheat flakes). (3) Heat oil, honey and vanilla in a large saucepan. (4) Remove from heat and mix in the other ingredients stir until everything is coated well. (5) Spread into a 13x19-inch baking pan, and bake at 350 deg. F for 15-20 min or until golden brown. (6) Allow to cool before removing from pan. NNOOTTEESS These are much better than any "store bought" granola. I eat it as desert or carry it instead of gorp when backpacking. It is very good eaten straight, with no milk. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 20 minutes cooking _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Pat Caudill Tektronix, Inc., Portland, Oregon, USA patc@tekcrl.tek.com tektronix!tekcrl.tek.com!patc 2 Aug 2005 296 GRAPE-PIE(D) Alt.Gourmand Cookbook (28 Oct 87) GRAPE-PIE(D) VVAALLLLEEYY GGRRAAPPEE PPIIEE GRAPE-PIE - Fruit pie made from green seedless grapes This recipe came originally from the _L_o_s _A_n_g_e_l_e_s _T_i_m_e_s _M_a_g_a_z_i_n_e. It's unusual: I'd never before thought of using grapes in a pie before. But it's good! IINNGGRREEDDIIEENNTTSS ((11 ppiiee)) 1 1/2 cups _G_r_a_h_a_m _c_r_a_c_k_e_r _c_r_u_m_b_s 3 Tbsp _s_u_g_a_r 1/3 cup _b_u_t_t_e_r_, melted 3 tsp _c_o_r_n_s_t_a_r_c_h 2/3 cup _s_u_g_a_r 1/4 cup _c_o_l_d _w_a_t_e_r 2 lbs _g_r_e_e_n _s_e_e_d_l_e_s_s _g_r_a_p_e_s_, with stems removed 1 Tbsp _l_e_m_o_n _j_u_i_c_e 1 cup _s_o_u_r _c_r_e_a_m 1 Tbsp _s_u_g_a_r 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) Combine cracker crumbs, 3 Tbsp sugar, and butter. (3) Reserve 1/4 cup of this crumb mixture and press the rest into a 9-inch pie pan. (4) Bake at 350 deg. F for 8 minutes. Allow to cool. (5) Dissolve cornstarch and 2/3 cup sugar in cold water in saucepan. Add grapes, and bring to boil, stirring con- stantly. (6) Reduce heat and simmer for 5 minutes. Remove from heat and stir in the lemon juice. cool. (7) Spoon this filling into the baked and cooled crust. Mix sour cream with 1 Tbsp sugar and vanilla and spread over pie. Sprinkle with reserved crumbs. Serve. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate (burns easily). _T_i_m_e_: 30 minutes. _P_r_e_c_i_- _s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Michelle Berteig Caltech, Pasadena, California, USA michelle@tybalt.caltech.edu 2 Aug 2005 297 GRAVLAX(M) Alt.Gourmand Cookbook (28 Oct 87) GRAVLAX(M) GGRRAAVVAADD LLAAXX GRAVLAX - Swedish dill-cured salmon Gravlax uses a salt-sugar mixture to cure the fish. The fish is fla- vored by dill and whatever else is handy. (I've used gin, Julia Child has used cognac). I've gathered these versions of the recipe from several sources. From _V_e_r _C_o_k_b_o_k (the Swedish equivalent of _J_o_y _o_f _C_o_o_k_i_n_g or _M_r_s_. _B_e_e_t_o_n.) From a brochure published by the Swedish Information Service. From a booklet written by Tore Wretman, who owned a major restaurant and has published several cookbooks of his own. Gravlax is like barbeque--a process that you follow, but can vary con- siderably. Don't skimp on the salt. The proportion of salt to fish is important to preserve the fish. Here are several variations on a single basic recipe. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 33--44)) 1 _s_m_a_l_l _s_a_l_m_o_n_, whole (2-3 lbs) SSWWEEDDIISSHH RREECCIIPPEE II 2 Tbsp _w_h_i_t_e _p_e_p_p_e_r_c_o_r_n_s (or a mixture of equal parts white pepper- corns and allspice berries) 4 Tbsp _s_a_l_t 2 Tbsp _s_u_g_a_r 2 bunches _d_i_l_l SSWWEEDDIISSHH RREECCIIPPEE IIII 1/4 cup _s_a_l_t 3 Tbsp _s_u_g_a_r 2 Tbsp _w_h_i_t_e _p_e_p_p_e_r 4 tsp _a_l_l_s_p_i_c_e 3 Tbsp _g_i_n 2 bunches _d_i_l_l EENNGGLLIISSHH RREECCIIPPEE II 2 Tbsp _s_a_l_t 2 Tbsp _s_u_g_a_r 3 Tbsp _w_h_i_t_e _p_e_p_p_e_r_c_o_r_n_s 2 bunches _d_i_l_l EENNGGLLIISSHH RREECCIIPPEE IIII 2/3 cup _s_a_l_t 1/2 cup _s_u_g_a_r 20 _w_h_i_t_e _p_e_p_p_e_r_c_o_r_n_s MMAAIITTRREE''DD SSAAUUCCEE 3 Tbsp _d_a_r_k _f_r_e_n_c_h _c_o_a_r_s_e_-_g_r_o_u_n_d _m_u_s_t_a_r_d 1 Tbsp _s_u_g_a_r 1/2 tsp _s_a_l_t pinch _g_r_o_u_n_d _w_h_i_t_e _p_e_p_p_e_r 1 Tbsp _v_i_n_e_g_a_r 6 Tbsp _o_l_i_v_e _o_i_l 6 Tbsp _d_i_l_l_, PPRROOCCEEDDUURREE (1) Get a whole fish, clean it and remove the head. Split into two filets, removing the backbone but leave the skin on. Dry off the filets and remove all the little bones. (2) Crush the peppers and seasonings in a mortar, add the salt and sugar. Mix well, and press the mixture into the filets. (3) In a glass or ceramic dish, put some dill on the bottom, then one of the filets, skin side down, then more dill, then the other filet, skin side up. Put the thick side of one filet against the other's thin side. Cover with plastic wrap (NOT ALUMINUM FOIL) and put a cutting board or similar on top with some weight on it (e.g. a couple of beer cans). (4) Put it in the refrigerator for a day or so. (Thin filets are ready in 1 day, thicker in 2 days.) Turn the filet over once or twice during this time. Pour off the brine, otherwise the fish will be too salty. The fish will keep for a week in a refrigerator after pouring off the brine. (5) Make the sauce, "Maitre'd sauce". Mix together the mustard, sugar, salt, pepper, and vinegar. Add the oil drop by drop 2 Aug 2005 298 GRAVLAX(M) Alt.Gourmand Cookbook (28 Oct 87) GRAVLAX(M) as if making a mayonnaise. Add the dill. Let the sauce sit for about 10 minutes. (6) Cut off either thin (nearly horizontal) slices, or thick ver- tical slices, to taste. (Don't cut through the skin). Serve as an appetizer on thin slices of buttered rye bread (with a little lemon juice and some finely chopped dill), or as a main dish with boiled new potatoes and Maitre'd sauce. NNOOTTEESS You can broil or grill thick slices of gravlax. After you've eaten the salmon, you can also cut the skin in thin strips, sear them briefly on the skin side, and serve them as a garnish. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy once the fish is prepared. _T_i_m_e_: 5 minutes prepara- tion, several days aging. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Martin Minow Digital Equipment Corporation, Maynard, Mass., USA Minow@thundr.dec.com minow%thundr.dec@decwrl.dec.com 2 Aug 2005 299 GUMDROP-CAKE(D) Alt.Gourmand Cookbook (16 Jan 86) GUMDROP-CAKE(D) GGUUMMDDRROOPP CCAAKKEE GUMDROP-CAKE - Cake with gumdrops, applesauce, raisins, and coconut IINNGGRREEDDIIEENNTTSS ((MMaakkeess 22 llaarrggee llooaavveess)) 4 cups _f_l_o_u_r 2 _e_g_g_s 1 tsp _b_a_k_i_n_g _s_o_d_a 1 1/2 cups _a_p_p_l_e_s_a_u_c_e 1/4 tsp _s_a_l_t 1 tsp _v_a_n_i_l_l_a 1 tsp _c_i_n_n_a_m_o_n 1 lb _w_h_i_t_e _r_a_i_s_i_n_s 1/4 tsp _g_r_o_u_n_d _c_l_o_v_e_s 8 oz _g_u_m_d_r_o_p_s (no black ones). Two standard bags. 1/4 tsp _n_u_t_m_e_g 12 oz _c_o_c_o_n_u_t (shredded). One standard bag. 1 cup _b_u_t_t_e_r _w_a_l_n_u_t_s_, to taste 2 cups _s_u_g_a_r PPRROOCCEEDDUURREE (1) Cream together butter, sugar and eggs in one bowl. In another bowl, mix the dry ingredients together (flour, salt, soda and seasonings). Add the flour mixture to the butter mixture half at a time, alternating it with the applesauce. Pick all the black gumdrops out and eat them or throw them away. Add the nuts, raisins, coconut, and remaining gum- drops; blend well. (2) Line 2 large loaf pans or 5 small loaf pans with _w_a_x _p_a_p_e_r! (Grease won't work). Fill pans about 2/3 full. Bake at 300 deg. F for about 2 hours. Let cool for about 15 minutes before you try to remove the loaves from the pan. They should just fall right out when turned upside down, then peel off the wax paper. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy, though creaming butter and sugar without a food pro- cessor is tedious. _T_i_m_e_: 10 minutes preparation, 2 hours baking, 15 minutes cooling. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. NNOOTTEESS The smaller gumdrops work best when you go to cut the cake. I can never find small gumdrops that are not 'spice drops', so I buy the large ones and cut them into quarters. The cake also slices a lot better when almost entirely cool. If you try to cut a piece while it's still hot, it'll taste GREAT, but it will crumble all over. CCOONNTTRRIIBBUUTTOORR Jane Medefesser NASA-Ames Research Center, Mountain View, CA {..dual,riacs,hplabs,ihnp4}!ames!jane 2 Aug 2005 300 HALVAS(D) Alt.Gourmand Cookbook (12 Nov 86) HALVAS(D) HHAALLVVAASS PPOOLLIITTIIKKOOSS HALVAS - A Greek dessert with semolina This is a traditional greek dessert that is extremely tasty, and as easy to make as 1-2-3-4 (see below). IINNGGRREEDDIIEENNTTSS ((ffiillllss aa ccaakkee--mmoolldd)) 1 cup _o_l_i_v_e _o_i_l 2 cups _s_e_m_o_l_i_n_a 3 cups _s_u_g_a_r 4 cups _w_a_t_e_r _p_o_w_d_e_r_e_d _c_i_n_n_a_m_o_n PPRROOCCEEDDUURREE (1) Dissolve the sugar in the water and bring it to a boil. (2) At the same time, brown the semolina in the oil on high heat, stirring continuously. (3) When the semolina has taken a golden brown colour, add the syrup into it (taking care not to burn your hands), turn down the heat and keep stirring until you get a kind of thick por- ridge. (4) Pour into any kind of mold you can think of (a cake-mold is perfect for the job), and let it cool. (5) Unmold into a platter and sprinkle with cinnamon. Slice it using a wet knife, serve, and watch your weight go sky high! NNOOTTEESS You should be very careful during step 3, as the browned semolina is extremely hot, and pouring water on it causes an eruption of scaldingly hot steam. You should not put this dessert in the refrigerator. It can keep for a few days outside the refrigerator, assuming you can gather enough will power not to eat it all at once. Some oil will start to drain off after a day or so, but this is to be expected. Just make sure you don't leave the dessert on your favourite tablecloth! The recipe doubles, halves etc. nicely as long as you keep the propor- tion of the ingredients. I have seen variations on this dessert using any kind of fat imagin- able, ranging from cooking fat to olive oil or butter, though I've only tried it with olive oil. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15-20 minutes. _P_r_e_c_i_s_i_o_n_: Measure the ingre- dients, except for the sugar which you can adjust to taste. CCOONNTTRRIIBBUUTTOORR Kriton Kyrimis Princeton University, Princeton, New Jersey, USA princeton!kyrimis 2 Aug 2005 301 HAM-BANANAS(A) Alt.Gourmand Cookbook (21 Jul 86) HAM-BANANAS(A) PPAAUUPPIIEETTTTEESS DDEE BBAANNAANNEESS AAUUXX JJAAMMBBOONN HAM-BANANAS - Bananas with ham and paprika IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 4 _b_a_n_a_n_a_s (fairly unripe, but not green) 4 _s_l_i_c_e_s _o_f _h_a_m 6 Tbsp _g_r_a_t_e_d _p_a_r_m_e_s_a_n _c_h_e_e_s_e 1/2 cup _d_o_u_b_l_e _c_r_e_a_m (whipping cream) _p_a_p_r_i_k_a _s_a_l_t _a_n_d _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Peel bananas, sprinkle with salt, pepper, and paprika (be generous with this). (2) Wrap a slice of ham around each banana. (3) Place bananas in a greased, oven-proof dish and pour cream over them. (4) Sprinkle the parmesan cheese on top. (5) Bake at 400 deg. F for 20 minutes or until golden brown. (6) Serve cold (but not refrigerated). NNOOTTEESS This comes from the _V_o_g_u_e _F_r_e_n_c_h _C_o_o_k_e_r_y _B_o_o_k_. It seems to go down rather well as an appetizer, although it would make a nice supper snack, I suppose. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 20 minutes cooking. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Nigel Titley British Telecom, Ipswich, UK mcvax!ukc!btnix!titley 2 Aug 2005 302 HAMANTASHEN(D) Alt.Gourmand Cookbook (23 May 86) HAMANTASHEN(D) MMOOHHNN HHAAMMAANNTTAASSHHEENN HAMANTASHEN - A triangular filled pastry Hamantashen are a triangular pastry, traditionally eaten during the Jewish Holiday of Purim. Purim celebrates the failure of the evil Haman in his attempt to exterminate the Jews; Haman wore a three- cor- nered hat. IINNGGRREEDDIIEENNTTSS ((MMaakkeess aa bbuunncchh)) PPAASSTTRRYY 2 cups _f_l_o_u_r 1 cup _b_u_t_t_e_r 1/2 pound _c_r_e_a_m _c_h_e_e_s_e MMOOHHNN FFIILLLLIINNGG 1/2 cup _p_o_p_p_y _s_e_e_d_s 1 cup _w_a_l_n_u_t_s (chopped fine) 1 cup _r_a_i_s_i_n_s (chopped fine) 8 oz _h_o_n_e_y PPRROOCCEEDDUURREE (1) Sift the flour. Cream the butter and cream cheese until well blended. Gradually add the flour, mixing, and make a ball of dough. Refrigerate overnight. (2) Combine the _m_o_h_n filling ingredients. It may take a little more, or a little less, than 8 oz of honey; use enough to hold the mixture together. (3) Roll out the dough (not too thin), and cut into 3-inch squares. Fill each square with 1 Tbsp of mohn, and fold the dough square over to make a triangle. (4) Bake on a greased pan at 350 deg. F until golden brown, about 20 minutes. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1 hour preparation (in two 1/2 hour pieces), 20 minutes baking. _P_r_e_c_i_s_i_o_n_: measure the pastry ingredients care- fully. CCOONNTTRRIIBBUUTTOORR Alan M. Marcum Sun Microsystems, Mountain View, California sun!nescorna!marcum 2 Aug 2005 303 HAMBURGER-PIE(M) Alt.Gourmand Cookbook (27 Sep 87) HAMBURGER-PIE(M) HHAAMMBBUURRGGEERR PPEETTAALL PPIIEE HAMBURGER-PIE - A quick hamburger dish I got this recipe from Judy Halter who got it from her sister. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 55)) 1 cup _c_h_o_p_p_e_d _o_n_i_o_n 1 cup _c_h_o_p_p_e_d _g_r_e_e_n _p_e_p_p_e_r 1/2 clove _g_a_r_l_i_c_, crushed 2 Tbsp _v_e_g_e_t_a_b_l_e _o_i_l 1 1/2 lb _h_a_m_b_u_r_g_e_r 1/3 cup _w_a_t_e_r 1 tsp _s_a_l_t 1/4 tsp _p_e_p_p_e_r 1 Tbsp _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 2 Tbsp _f_l_o_u_r 1 _e_g_g_, slightly beaten 1 lb _c_a_n_n_e_d _b_i_s_c_u_i_t_s PPRROOCCEEDDUURREE (1) Saute' the onion, green pepper and garlic in the oil until tender then add the beef and cook until brown all over. (2) Dump out the grease and add about 1/3 cup of water. Add the worchestershire sauce, salt, pepper and flour. Simmer until the juice thickens. (3) Separate the biscuits and brush the edges with the egg. Put the biscuits against the sides and bottom of a pie plate so it is completely covered. (4) Stir the rest of the egg into the meat mixture and then spoon the meat into the pie shell. If you wish you can garnish with a few tomato wedges. (5) Bake in a pre-heated oven at 450 deg. F for about 8 to 10 minutes. The biscuits should be slightly browned. NNOOTTEESS This gets its name because the biscuits around the edge puff up to look like the petals around the center of a sunflower. This is a great bachelor meal because you can come in from work and make it without much effort, time or dish washing. You can play with different spices to change the flavor. Some of my friends like to put cheese on top before baking it. If you live outside North America, remember that a biscuit is a scone. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 10 minutes cooking _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Pat Caudill Tektronix, Inc., Portland, Oregon, USA patc@tekcrl.TEK.COM 2 Aug 2005 304 HENS-TARRAGON(M) Alt.Gourmand Cookbook (10 Jun 86) HENS-TARRAGON(M) TTAARRRRAAGGOONN GGAAMMEE HHEENNSS HENS-TARRAGON - Cornish game hens basted in tarragon butter This method of "basting" fowl by spreading an herb butter under the skin infuses the meat with the flavor of the herbs which usually is kept on the skin with normal external basting. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 2 _C_o_r_n_i_s_h _g_a_m_e _h_e_n_s 6 Tbsp _b_u_t_t_e_r_, at room temperature 2 Tbsp _l_e_m_o_n _j_u_i_c_e 2 Tbsp _d_r_i_e_d _t_a_r_r_a_g_o_n_, (or 1 Tbsp of fresh tarragon) 1/8 tsp _s_a_l_t PPRROOCCEEDDUURREE (1) Preheat oven to 425 deg. F. (2) Prepare the hens by rinsing thoroughly, checking for pin feathers, and patting dry. Be sure to remove yellow fat found at the cavity opening. (3) Gently separate the skin from the flesh by sliding your fin- gers between and tearing the connecting membrane. It is eas- iest to begin at the cavity opening and work up the breast. Leave skin attached at the lower two-thirds of the wings and base of the legs. Work carefully over the breastbone area so as not to tear the skin which is firmly attached at this point. (4) Thoroughly blend the butter, lemon juice, tarragon and salt. If the butter is not soft, it will be difficult to incorpo- rate the lemon juice. (5) Using your fingers, spread a layer of herb butter under the loosened skin of each hen. Spread a small amount on the skin. (6) Tuck wings under the back of the hen and set each hen on its side, breast down on a roasting rack over a roasting pan. (7) Roast for 15 minutes, then turn hens to other side. Roast for another 15 minutes, then set hens on their backs with breast up and roast for a final 15 minutes (total cooking time about 45 minutes). Each time the hens are turned, baste by spooning pan juices over the bird. Hens are fully cooked when juices run clear and drumstick moves easily in its socket. (8) Remove birds to a warm platter and let sit for 5 minutes. Reduce pan juices to a thin glaze consistency over high heat and serve as a sauce. (You may want to flavor the pan juices with a little dry white wine.) Quarter birds before serving. Each bird should serve two people. NNOOTTEESS This basting method can also be used when grilling, either over a bar- becue or in the broiler. I prefer barbecuing to oven roasting in the summer (I tend to roast along with the birds) and prepare the birds a little differently in this case. Rather than grilling whole, before the butter is spread under the skin, each bird is split along the spine using a sharp heavy knife. This is quite easy since the spine and ribs are easily cut with moderately heavy pressure and rocking motion on the knife blade. I then spread the bird, breast up, and crack the breast bone to flatten with a sharp blow on the breast with the heel of my hand. The wings are tucked under themselves and the legs and thighs left loose. The birds can be cooked ahead of time and taken on a pic- nic or prepped in advance and grilled at the picnic. Margarine may be substituted for the butter without major noticeable effects on the flavor. In the summer, I like to serve either a tabbouleh or Italian tomato salad (quartered RIPE tomatoes sprinkled with chopped fresh basil and drizzled with olive oil) and a white zinfadel. 2 Aug 2005 305 HENS-TARRAGON(M) Alt.Gourmand Cookbook (10 Jun 86) HENS-TARRAGON(M) Since I like herb butters with all kinds of fish and fowl and have an herb garden, I generally make up 2 cups or more of herb butter at a time, using a food processor to assure thorough blending. The butter keeps well in the fridge for 2-3 weeks. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 15 minutes preparation, 45 minutes cook- ing. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Pamela McGarvey UCLA Comprehensive Epilepsy Program, Los Angeles, California {hao,sdcrdcf}!cepu!pam 2 Aug 2005 306 HERB-BLEND-1(S) Alt.Gourmand Cookbook (11 Feb 88) HERB-BLEND-1(S) FFRREENNCCHH HHEERRBB BBLLEENNDD HERB-BLEND-1 - A French-style mixture of herbs and seeds I found this in some magazine many many years ago. I usually make it every year or so and give it to people as presents. The recipients are continually asking either for the recipe or refills. This goes well in soups and similar things but is especially good in scrambled eggs. IINNGGRREEDDIIEENNTTSS ((22 ccuuppss)) 1/2 cup _t_a_r_r_a_g_o_n 1/2 cup _c_h_e_r_v_i_l 2 Tbsp _s_a_g_e _l_e_a_v_e_s 1/2 cup _t_h_y_m_e 2 Tbsp _r_o_s_e_m_a_r_y 5 Tbsp _f_r_e_e_z_e_-_d_r_i_e_d _c_h_o_p_p_e_d _c_h_i_v_e_s 2 Tbsp _d_e_s_s_i_c_a_t_e_d _o_r_a_n_g_e _r_i_n_d 2 Tbsp _g_r_o_u_n_d _c_e_l_e_r_y _s_e_e_d PPRROOCCEEDDUURREE (1) Dump everything together and mix until well combined. (2) Pack into small jars and label (the now-empty spice jars that held the ingredients are a good size). NNOOTTEESS Store in a cool dry place. Crumble spices in hand when using. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Bill Selig NASA Marshall Space Flight Center, Huntsville, Alabama, USA selig%sam.span@star.stanford.edu 2 Aug 2005 307 HERB-STEAK-1(M) Alt.Gourmand Cookbook (19 May 86) HERB-STEAK-1(M) SSAAVVOOUURRYY SSTTEEAAKK HERB-STEAK-1 - An Australian herbed meat dish Adapted from _T_h_e _A_u_s_t_r_a_l_i_a_n _a_n_d _N_e_w _Z_e_a_l_a_n_d _C_o_u_n_t_r_y_w_o_m_a_n_'_s _C_o_o_k_b_o_o_k by Carol Odell. IINNGGRREEDDIIEENNTTSS ((AAbboouutt 44 oorr 55 sseerrvviinnggss)) 2 lb _s_t_e_a_k 2 _o_n_i_o_n_s_, finely chopped. 2 tsp _b_r_o_w_n _s_u_g_a_r 2 tsp _s_a_l_t 1/2 tsp _p_e_p_p_e_r pinch _c_a_y_e_n_n_e 2 tsp _m_i_x_e_d _h_e_r_b_s_, including thyme, sage, and oregano. 2 tsp _c_h_o_p_p_e_d _c_a_p_e_r_s 1/3 cup _k_e_t_c_h_u_p (or tomato sauce, in the Australian sense, if you can get it) 2 tsp _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 1/3 cup _v_i_n_e_g_a_r PPRROOCCEEDDUURREE (1) Trim the steak, and cut into pieces. (2) Place in an ovenproof dish, and cover with the chopped onion. (3) Blend other ingredients together, and pour over. (The chopped onion holds some of the liquid.) (4) Cover and refrigerate for at least two hours. (5) Bake, covered with foil or ovenproof lid, at 350 deg. F for 50 to 60 minutes. NNOOTTEESS Adjust the flavourings according to your taste; in particular, you may wish to reduce the vinegar. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 2 hours marinating, 1 hour cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Graeme Hirst (An expatriate Australian) University of Toronto Computer Science Department utcsri!utai!gh / gh.toronto@csnet-relay 2 Aug 2005 308 HIKER-BARS(A) Alt.Gourmand Cookbook (7 Jan 86) HIKER-BARS(A) HHIIKKEERR BBAARRSS HIKER-BARS - Caloric, filling, and tasty bars for the trail These bars give a flavorful and filling treat along the trail. The recipe came from Ben Branch of AT&T Bell Labs at Columbus (cbdkc1!blb). IINNGGRREEDDIIEENNTTSS ((2244 ttoo 4488 bbaarrss)) 1/2 cup _c_h_u_n_k_y _p_e_a_n_u_t _b_u_t_t_e_r 1/3 cup _b_u_t_t_e_r 2 _m_e_d_i_u_m _b_a_n_a_n_a_s_, (mashed) 1/2 cup _m_o_l_a_s_s_e_s 1 cup _s_u_g_a_r 2 tsp _v_a_n_i_l_l_a 4 _e_g_g_s 1 tsp _c_i_n_n_a_m_o_n 1/4 tsp _g_i_n_g_e_r 2/3 cup _w_h_o_l_e _w_h_e_a_t _f_l_o_u_r 1 1/3 cup _w_h_i_t_e _f_l_o_u_r 4 cups _K_e_l_l_o_g_g_'_s _S_p_e_c_i_a_l _K _c_e_r_e_a_l (crushed) 1 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1/4 tsp _b_a_k_i_n_g _s_o_d_a 1/2 tsp _s_a_l_t 6 oz _c_h_o_c_o_l_a_t_e _c_h_i_p_s 1 cup _s_a_l_t_e_d _p_e_a_n_u_t_s (chopped) 6-8 oz _d_a_t_e_s (chopped) PPRROOCCEEDDUURREE BByy hhaanndd (1) Preheat oven to 350 deg. F. In a large bowl cream together peanut butter and butter. Mix in bananas, molasses, sugar, and vanilla. (2) Add eggs, one at a time, beating well after each egg. (3) Stir in the cereal. Sift together dry ingredients and mix into batter. Add chips, peanuts, and dates. (4) Pour batter into greased 9x13 pan. (5) Bake in preheated 350 deg. F oven for 35 to 45 minutes. Cut into bars. PPRROOCCEEDDUURREE WWiitthh ffoooodd pprroocceessssoorr (1) Cream butters in processor. Add cut-up bananas and blend. (2) Add molasses, sugar, vanilla. Blend. (3) Add eggs. Blend. (4) Pour batter into large bowl and stir in sifted dry ingredi- ents. (5) Stir in other ingredients, one at a time. Continue with step 4, above. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 1/2 to 1 hour work; 1 hour wait- ing. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR John Daleske AT&T Bell Laboratories, Columbus, Ohio {ihnp4,cbosgd,desoto}!cbdkc1!daleske 2 Aug 2005 309 HOBBIT-PIE(MV) Alt.Gourmand Cookbook (24 Nov 86) HOBBIT-PIE(MV) HHOOBBBBIITT PPIIEE HOBBIT-PIE - A rich pie with mushroom and onions This recipe is from the _T_a_o _o_f _C_o_o_k_i_n_g, by Sally Pasley. IINNGGRREEDDIIEENNTTSS ((11 99--iinncchh ppiiee)) 2 _d_e_e_p _d_i_s_h _u_n_b_a_k_e_d _p_i_e _c_r_u_s_t_s 2 _b_e_a_t_e_n _e_g_g_s 1/3 cup _w_h_o_l_e _w_h_e_a_t _f_l_o_u_r 1 1/2 cups _g_r_a_t_e_d _c_h_e_d_d_a_r _c_h_e_e_s_e 1 1/2 lbs _s_l_i_c_e_d _m_u_s_h_r_o_o_m_s 2 cups _o_n_i_o_n_s_, chopped or sliced 3 Tbsp _o_i_l 1 cup _c_o_t_t_a_g_e _c_h_e_e_s_e 1/4 cup _c_h_o_p_p_e_d _p_a_r_s_l_e_y 1/2 cup _d_r_y _w_h_i_t_e _w_i_n_e PPRROOCCEEDDUURREE (1) Preheat oven to 375 deg. F. (2) Saute' mushrooms until soft, then add onions, and cook over medium heat until onions are translucent. (3) Take mixture off heat, and add flour, then wine, mixing well. Add all other ingredients and salt and pepper to taste. (4) Pour into crust and cover with lattice top and bake 40-45 minutes. NNOOTTEESS I add a little garlic and horseradish, and sprinkle paprika or cayenne over the top. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 20 minutes preparation, 1 hour baking and cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Nicholas Horton Aiken Computation Lab, Harvard University, Cambridge, Mass., USA horton@harvard.harvard.edu 2 Aug 2005 310 HOLLANDAISE-1(S) Alt.Gourmand Cookbook (17 May 87) HOLLANDAISE-1(S) LLIIGGHHTT HHOOLLLLAANNDDAAIISSEE HOLLANDAISE-1 - A quick and easy Hollandaise sauce Few small things seem to impress dinner guests more than a good Hol- landaise sauce. Perhaps this is because the guests think it is diffi- cult to execute. This recipe disproves that notion; it makes it simple to produce a consistently good Hollandaise sauce. Use it over aspara- gus, to dip artichokes, with steak and rice, or for anything you can imagine. The original recipe comes from _J_u_l_i_a _C_h_i_l_d _& _C_o_m_p_a_n_y_. IINNGGRREEDDIIEENNTTSS ((11 11//22 ccuuppss)) 3 Tb _f_r_e_s_h _l_e_m_o_n _j_u_i_c_e 3 Tb _w_a_t_e_r 1/2 tsp _s_a_l_t 3 _e_g_g_s 6-8 oz _u_n_s_a_l_t_e_d _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Melt the butter in a small saucepan. It should be warm, but not bubbling hot. (2) Combine the lemon juice and water in a small sauce pan. Bring to a simmer, adding the salt. (3) Meanwhile, place one egg and the yolks of the other two in a smallish saucepan. Vigorously beat the egg and yolks with a wire whip for a minute or so, until they are pale and thick. (4) 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 the bottom and corners of the 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.) (5) Immediately start beating in the warm butter by driblets, to make a thick, creamy, light yellow sauce. (6) Taste carefully for seasoning, adding salt, pepper, and more lemon juice to taste. NNOOTTEESS This sauce is really so easy to make, you should leave it to the last minute. It doesn't keep terribly well. Any egg yolk and butter sauce can be kept only warm, not hot, or it will curdle. Also remember that sauces with egg yolks are prime breeding grounds for sick-making bacte- ria. Copper or stainless steel saucepans are best, as they transmit and hold heat better than anything else. I often make this solely in CorningWare pots, and find that sometimes the sauce will not set after removing from heat and adding the butter. In this case, return the mixture to very low heat, whisking vigorously until the sauce achieves the desired thickness. Too much heat will either curdle the egg yolks or cause the butter to separate from the mixture. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 5 minutes. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Chris Kent DEC Western Research Laboratory, Palo Alto, California, USA kent@decwrl.dec.com decwrl!kent 2 Aug 2005 311 HOT-CHEESE-DIP(A) Alt.Gourmand Cookbook (31 Dec 83) HOT-CHEESE-DIP(A) BBYYRROONN''SS FFAAMMOOUUSS KKIILLLLEERR CCHHEEEESSEE DDIIPP HOT-CHEESE-DIP - A hot spicy party cheese dip Here it is, folks! By popular demand, the cheese dip known to make women faint, strong men cry, and small children run for their mommies. This started out as an attempt to replicate a _C_h_i_l_i _c_o_n _Q_u_e_s_o dip, but took off in its own direction. IINNGGRREEDDIIEENNTTSS ((mmaakkeess 1188 oozz ooff ddiipp)) 11 oz _c_h_e_e_s_e _s_o_u_p (one can of condensed canned cheese soup). 4 oz _c_h_o_p_p_e_d _g_r_e_e_n _c_h_i_l_i_e_s (I use Old El Paso canned chilies) 1 _m_e_d_i_u_m _y_e_l_l_o_w _o_n_i_o_n_, chopped 1 Tbsp _c_r_u_s_h_e_d _r_e_d _p_e_p_p_e_r 2 Tbsp _c_h_i_l_i _p_o_w_d_e_r 1 Tbsp _c_u_m_i_n 1 _g_a_r_l_i_c _c_l_o_v_e_, crushed. 1/4 tsp _h_o_t _s_a_u_c_e (Tabasco sauce or hot pepper sauce) 8 oz _s_o_u_r _c_r_e_a_m PPRROOCCEEDDUURREE (1) Mix together all ingredients except the sour cream; heat to boiling at low heat. (2) When blended, correct seasoning (usually needs more cumin and garlic.) (3) Add sour cream and heat until it bubbles slightly. Serve with Tostitos or any natural Mexican-style corn chip. NNOOTTEESS This recipe may be doubled, quadruped or even sextupled without prob- lem. Go easy on the red pepper if your guests don't like hot food. The effect, if done correctly, should be an initial impression of cheese, cumin, sour cream and garlic followed a second later by a sinus-cleaning heat. As one partaker has put it "You have to keep eat- ing because if you don't, you'll die." Guaranteed to increase beer consumption at parties. Good Luck! RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: very easy. _T_i_m_e_: 10 minutes. _P_r_e_c_i_s_i_o_n_: Measure the spices, just so you'll know how much you have put in. CCOONNTTRRIIBBUUTTOORR Byron Howes University of North Carolina - Chapel Hill decvax!duke!unc!bch 2 Aug 2005 312 HOT-FANNY-1(S) Alt.Gourmand Cookbook (29 Oct 87) HOT-FANNY-1(S) FFIISSHH IINN HHOOTT FFAANNNNYY SSAAUUCCEE HOT-FANNY-1 - Fish in a hot garlic/pecan sauce The Cajun Cafe in Portland Oregon serves a sauce whose recipe they got under license from K-Paul's in New Orleans. They devoutly refused to answer all of my questions about the sauce or its ingredients, so I've tried to formulate it on my own, at home. This stuff doesn't taste exactly like what the restaurant serves, but it's delicious in its own right. Maybe it's best to title the recipe "fish with something not entirely unlike hot fanny sauce." This sauce is best served with a moderately strong fish: I would recc- ommend sturgeon, swordfish, or tuna. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22)) 4 Tbsp _u_n_s_a_l_t_e_d _b_u_t_t_e_r 1 tsp _c_a_y_e_n_n_e _p_e_p_p_e_r 1 Tbsp _T_a_b_a_s_c_o _s_a_u_c_e 1 tsp _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 1 tsp _g_r_o_u_n_d _w_h_i_t_e _p_e_p_p_e_r 1 tsp _p_a_p_r_i_k_a 1 tsp _o_r_e_g_a_n_o 3 _g_a_r_l_i_c _c_l_o_v_e_s_, in thin slices 1 Tbsp _p_e_c_a_n_s_, chopped fine 1/4 cup _p_e_c_a_n_s_, sliced 1/4 cup _o_n_i_o_n_, minced 2 tsp _l_e_m_o_n _j_u_i_c_e 2 pcs _f_i_s_h (steaks or tournedos, cut 1 inch thick). PPRROOCCEEDDUURREE (1) Melt butter in a cast-iron skillet, add onions, garlic, pep- pers, paprika, and diced pecans. Cook over medium heat until onions are clear. Add Tabasco sauce. (2) Turn heat to high, add sliced pecans and fish pieces cut about 1 inch thick. Cook on high 4-5 minutes per side. Smear uncooked side with sauce before turning. Add lemon juice and oregano after turning. NNOOTTEESS If you are cooking more pieces of fish than will fit in the skillet at once, make the sauce ahead, put it aside (keep warm) and add it before cooking each piece of fish. Serve with a simple rice or pasta dish. I use saffron rice with snow peas, or linguine with shrimp meat and pesto. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 45 minutes. _P_r_e_c_i_s_i_o_n_: no need to mea- sure. CCOONNTTRRIIBBUUTTOORR Steven McGeady Intel Corp., Hillsboro, Oregon, USA mcg@omepd.intel.com 2 Aug 2005 313 HOT-FUDGE-1(D) Alt.Gourmand Cookbook (20 May 86) HOT-FUDGE-1(D) CCHHOOCCOOLLAATTEE SSAAUUCCEE DDEELLUUXXEE HOT-FUDGE-1 - Hot fudge sauce for ice cream This is the fudgiest and best sauce you'll ever taste. The recipe has been passed down in our family for years and years. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 33 ccuuppss)) 1/2 cup _b_u_t_t_e_r 3 oz _b_i_t_t_e_r _c_h_o_c_o_l_a_t_e 2 1/2 cups _p_o_w_d_e_r_e_d _s_u_g_a_r 1 1/2 cups _e_v_a_p_o_r_a_t_e_d _m_i_l_k 1/8 tsp _s_a_l_t 1 tsp _v_a_n_i_l_l_a PPRROOCCEEDDUURREE (1) Melt butter with chocolate in saucepan. (2) Add other ingredients (except vanilla) and cook 20-25 minutes over medium heat. Mixture will slowly thicken. (3) Add vanilla and serve over ice cream. NNOOTTEESS This sauce becomes like fudge candy when refrigerated, and it's hard to keep from poking your finger in it for a taste. Simply reheat in a saucepan to melt it down. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: approximate measure- ment OK. CCOONNTTRRIIBBUUTTOORR Pat Boren The Rand Corporation, Santa Monica CA decvax!randvax!boren 2 Aug 2005 314 HOTDOG-CASS(M) Alt.Gourmand Cookbook (24 Jun 86) HOTDOG-CASS(M) FFRRAANNKK AANNDD VVEEGGEETTAABBLLEE CCAASSSSEERROOLLEE HOTDOG-CASS - Casserole with frankfurters, vegetables and cheese IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66--88)) 2 lbs _f_r_a_n_k_f_u_r_t_e_r_s_, boiled 20 oz _f_r_o_z_e_n _b_r_o_c_c_o_l_i _s_p_e_a_r_s_, cooked 20 oz _f_r_o_z_e_n _c_a_u_l_i_f_l_o_w_e_r_, cooked 6 _l_a_r_g_e _p_o_t_a_t_o_e_s_, diced and cooked (approx.) 12 oz _c_a_n_n_e_d _c_o_r_n_, drained 1 lb _c_h_e_d_d_a_r _c_h_e_e_s_e_, sliced PPRROOCCEEDDUURREE (1) Thinly slice franks (18-20 slices per frank). (2) Break cauliflower into bite sized fleurets. (3) Separate broccoli into individual spears. (4) Combine all franks and vegetables in 6-8 quart pot and mix well. (5) Spread into baking pan(s). (I use 2 9x9 baking pans) (6) Cover ingredients with a layer of sliced cheese. (7) If cooking immediately, bake uncovered at 350 deg. F for 15 minutes or until cheese melts. If coming from refrigerator, cook covered at 350 deg. F for 30-35 minutes, then uncovered for 10-15 minutes until cheese melts and ingredients are evenly warmed. NNOOTTEESS I use Armour All Beef franks. As a variation, cube half of the cheese and mix in with the vegetables, then top with remaining sliced cheese. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Easy. _T_i_m_e_: 45 minutes cooking, 15 minutes preparation, 15 minutes baking. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Pat M. Iurilli Bell Communications Research Piscataway, NJ {allegra, ihnp4, topaz}!rruxqq!pat 2 Aug 2005 315 HOTSOUR-SOUP-1(SP) Alt.Gourmand Cookbook (4 Mar 86) HOTSOUR-SOUP-1(SP) HHOOTT AANNDD SSOOUURR SSOOUUPP HOTSOUR-SOUP-1 - Szechuan hot and sour soup I have seldom been to a Chinese restaurant without having hot and sour soup, and it was pleasant to discover how easy it is to make it at home. We have fixed this by itself as a dinner for two with enough left over for lunch. Particularly when we add extra meat and vegetables, we find it a very hearty soup which is surprisingly easy to make. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 1 Tbsp _p_e_a_n_u_t _o_i_l (or other vegetable oil) 1 _g_a_r_l_i_c _c_l_o_v_e 1 tsp _g_i_n_g_e_r _r_o_o_t (aboutr 2 slices) 1/2 cup _b_o_n_e_l_e_s_s _p_o_r_k _l_o_i_n_, shredded 1 1/2 Tbsp _s_o_y _s_a_u_c_e _o_r _t_a_m_a_r_i 1/2 cup _b_a_m_b_o_o _s_h_o_o_t_s_, shredded 6 _d_r_i_e_d _s_h_i_i_t_a_k_e _m_u_s_h_r_o_o_m_s 10 _d_r_i_e_d _l_i_l_y _b_u_d_s (also called golden needles) 12 _d_r_i_e_d _t_r_e_e _e_a_r _f_u_n_g_u_s (also called cloud ears) 4 cups _c_h_i_c_k_e_n _b_r_o_t_h (canned or homemade; I usually use canned) 1 Tbsp _d_r_y _s_h_e_r_r_y 3 Tbsp _r_e_d _w_i_n_e _v_i_n_e_g_a_r 1 Tbsp _c_o_r_n_s_t_a_r_c_h 1/4 cup _w_a_t_e_r 1 _t_o_f_u _p_a_d (a package generally contains 2 pads) 1/4 cup _g_r_e_e_n _o_n_i_o_n_s 2 _e_g_g_s 1 Tbsp _t_o_a_s_t_e_d _s_e_s_a_m_e _o_i_l 1/4-1 tsp _c_h_i_l_i _o_i_l 1/4 tsp _w_h_i_t_e _p_e_p_p_e_r _s_a_l_t _a_n_d _m_o_r_e _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Rehydrate the dried ingredients (15 minutes: in lukewarm water for the shiitakes, and in boiling water for the lily buds and tree ears). Heat the chicken broth (if it's canned, prepare it). (2) Mince the garlic and ginger root and combine them. Shred the pork loin. Shred the bamboo shoots. Combine the cornstarch and the water. Chop the green onions. Lightly beat the eggs. (3) Heat oil in wok (medium), add the garlic and ginger, stirring 30 seconds. (4) Add the pork, cooking until it loses its pink color. (5) Add the soy sauce, cook for 1 minute more. (6) Add bamboo shoots, shiitakes, lily buds, tree ear fungi, stir quickly for 1 minute. (7) Stir in chicken broth, sherry, and vinegar. (8) Stir cornstarch/water mix one last time and add it to the soup. (9) Add the tofu and bring the soup to a boil. (10) Turn the heat to low, add the green onions. (11) Add the beaten eggs in a slow stream, stirring several times. (12) Turn off the heat and add the sesame oil, chili oil, white pepper. Season to taste and serve immediately. NNOOTTEESS Like many Chinese recipes, it takes longer to prepare the ingredients than it does to cook the soup. As I understand it, hot and sour soup, traditionally, is a Northern Chinese way of using leftovers. There- fore, there are many, many variations possible, particularly in the dried ingredients. We never make it exactly the same way twice. I 2 Aug 2005 316 HOTSOUR-SOUP-1(SP) Alt.Gourmand Cookbook (4 Mar 86) HOTSOUR-SOUP-1(SP) recommend using the shiitakes at least; most any grocery store has them. You may find tree ears and lily buds in an oriental food store. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate _T_i_m_e_: about an hour _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Dave Bartley John Fluke Mfg Co., Everett, Washington USA {sun,allegra,uw-beaver,lbl-csam}!fluke!dbb 2 Aug 2005 317 HOTSOUR-SOUP-2(SP) Alt.Gourmand Cookbook (1 Aug 86) HOTSOUR-SOUP-2(SP) HHOOTT AANNDD SSOOUURR SSOOUUPP HOTSOUR-SOUP-2 - Popular Szechuan Chinese soup I learned this recipe while taking Szechuan cooking classes. This soup is very popular in this country. It comes in a great many varieties, and can range from very mild to very spicy, and from a soup to almost a stew. This particular recipe is a medium spicy soup that should be within most peoples' tolerance range. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66--88)) 1 cup _b_e_a_n _c_u_r_d_, cut into small cubes. 1/4 cup _b_a_m_b_o_o _s_h_o_o_t_, shredded 1/4 cup _g_o_l_d_e_n _n_e_e_d_l_e_s (tiger lily pods) 2 Tbsp _w_o_o_d _e_a_r _f_u_n_g_u_s shredded 1/4 cup _b_l_a_c_k _m_u_s_h_r_o_o_m 1 _e_g_g_, well beaten 4 oz _v_e_r_y _l_e_a_n _p_o_r_k_, shredded MMIIXXTTUURREE AA 1 tsp _l_i_g_h_t _s_o_y _s_a_u_c_e 1 tsp _c_o_r_n_s_t_a_r_c_h MMIIXXTTUURREE BB 6 cups _c_h_i_c_k_e_n _s_t_o_c_k 1 1/2 tsp _s_a_l_t 1 tsp _M_S_G (optional) 1 tsp _s_u_g_a_r MMIIXXTTUURREE CC 3 Tbsp _c_o_r_n_s_t_a_r_c_h 3 Tbsp _w_a_t_e_r MMIIXXTTUURREE DD 2 Tbsp _l_i_g_h_t _s_o_y _s_a_u_c_e 2 Tbsp _v_i_n_e_g_a_r 1 tsp _s_e_s_a_m_e _o_i_l 1 tsp _c_h_i_l_i _o_i_l 1/2 tsp _b_l_a_c_k _p_e_p_p_e_r (fresh ground) 1/2 tsp _w_h_i_t_e _p_e_p_p_e_r (fresh ground) 3 Tbsp _s_c_a_l_l_i_o_n_, or green onion, chopped 1 Tbsp _f_r_e_s_h _g_i_n_g_e_r_, chopped (Do not use powdered ginger). PPRROOCCEEDDUURREE (1) Put the golden needles, wood ear, and black mushroom to soak in separate bowls of water. It takes 30 to 60 minutes for them to be ready. After soaking, the wood ear should be a flexible and flat material. It may have a few hard lumps; cut these off and discard them. Discard the soaking liquids. (2) Meanwhile, prepare mixtures AA,CC, and DD. Place their ingredi- ents in bowls, and mix well. When mixing with cornstarch, add the liquid slowly to the cornstarch. This avoids getting undissolved cornstarch balls. (3) Shred the pork. This pork must be very lean. The meat por- tion of pork cutlets or the center of pork chops are good sources. Shredding means cutting the pork into pieces about the size of wooden matches. (1/4 inch square by 1-2 inches) This is most easily done by slicing the pork, then laying the slices overlapping each other at an angle and cutting these at a reverse angle. (4) Marinate the pork in mixture AA for 15 minutes. Then use 2 Tbsp oil to stir-fry the meat until the color changes. Set the meat aside. (5) Shred and cube the other ingredients. (6) Bring mixture BB to a boil and add the black mushroom, bamboo shoots, wood ear, bean curd, and golden noodles. Cook for 3 minutes. Add the meat, then add mixture CC. Add the beaten egg while stirring to disperse the egg in sheets and fila- ments. Add mixture DD, and cook another minute. (7) Serve hot. NNOOTTEESS Bean curd must be fresh. If you cannot get it fresh, omit it. 2 Aug 2005 318 HOTSOUR-SOUP-2(SP) Alt.Gourmand Cookbook (1 Aug 86) HOTSOUR-SOUP-2(SP) You will need at least 6 bowls (soup bowls are OK), 1 large bowl, and either a two-handled wok or a large sauce pan. Don't attempt this with a one-handled wok because it will be filled with boiling soup and is almost certain to spill. Hot and sour soup is a generic soup type, so you can make many varia- tions on this soup. To control the spiciness, adjust the ratio between mixture DD and mixture BB. Changing the ratios inside mixture DD changes the nature of the soup. Finally, you can add a lot more ingredients if you want. The critical ingredients are the golden needles, bamboo (although almost any variety can be good), mushrooms (or fungus of some sort), and pork shreds. Experiment with different kinds of fungus and bamboo. Adding other mild vegetables is usually a success. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy but tedious. _T_i_m_e_: 1-2 hours (lots of preparation, little cooking) _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Rob Horn Infinet, Inc., North Andover, Massachusetts, USA {decvax, seismo!harvard}!wanginst!infinet!rhorn 2 Aug 2005 319 JACK-JUBILEE(MV) Alt.Gourmand Cookbook (31 Dec 85) JACK-JUBILEE(MV) JJAACCKK JJUUBBIILLEEEE JACK-JUBILEE - A casserole made with jack cheese I got this recipe from the National Dairy Council. It's good winter food: easy to make, and rich. Don't let the corn chips put you off; normally, such an ingredient would make me think it's one of those recipes for people who don't like to cook and don't care about good food. Take my word for it: this recipe is an exception. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 1 _m_e_d_i_u_m _o_n_i_o_n_, finely chopped 2 Tbsp _b_u_t_t_e_r 8 oz _t_o_m_a_t_o _s_a_u_c_e (1 large can) 4 oz _g_r_e_e_n _c_h_i_l_i _p_e_p_p_e_r_s_, chopped (1 can) 1/2 tsp _s_a_l_t 2 _e_g_g_s_, slightly beaten 1 cup _h_a_l_f_-_a_n_d_-_h_a_l_f (or light cream) 11 oz _c_o_r_n _c_h_i_p_s (one package) 1/2 lb _M_o_n_t_e_r_e_y _j_a_c_k _c_h_e_e_s_e (cut into 1/2 inch cubes) 1/2 cup _c_h_e_d_d_a_r _c_h_e_e_s_e (shredded) some _p_a_p_r_i_k_a 1 cup _s_o_u_r _c_r_e_a_m PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) Saute' onion in butter until transparent. (3) Stir in tomato sauce, chopped peppers, and salt. Simmer 5 minutes. Remove from heat. (4) Combine eggs and cream. Stir into sauce. (5) Place half the corn chips in bottom of a 1 1/2 quart casse- role. Add in layers, half the Monterey Jack cheese, half the sauce. Repeat. (6) Top with sour cream. Sprinkle with shredded cheddar cheese and paprika. (7) Bake, uncovered, for 30 minutes. NNOOTTEESS Ingredient notes for non-US cooks: _M_o_n_t_e_r_e_y _J_a_c_k cheese is a bland American cheddar from Monterey, California. Try substituting Dunlop (Scottish), Lancashire (English), or Cantal (French). _H_a_l_f _a_n_d _h_a_l_f is a dairy product that is 50% whole milk and 50% heavy cream; light cream makes a reasonable substitute. Corn chips, often sold as "Fritos" or "Doritos", are a packaged snack food made of deep-fried pressed corn- meal. I cannot think of any reasonable substitute for them in this recipe. [Ed.] RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Jeff Lichtman at rtech (Relational Technology, Inc.; Alameda, California) "Saints should always be judged guilty until they are proved innocent..." {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff 2 Aug 2005 320 JANSSON(M) Alt.Gourmand Cookbook (20 Jan 87) JANSSON(M) JJAANNSSSSOONN''SS TTEEMMPPTTAATTIIOONN JANSSON - A kind of gratin with potatoes This is one of the dishes at a real Swedish smorgasbord. It is often served with beer and salad as a night meal at parties. Jansson is the family name of the person who invented this dish. Every Swede knows about Jansson's Temptation, but nobody knows just who Jans- son was. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22)) 1 _o_n_i_o_n 4-5 _p_o_t_a_t_o_e_s 3-4 oz _f_i_l_l_e_t _o_f _a_n_c_h_o_v_y 2/3 cup _d_o_u_b_l_e _c_r_e_a_m _b_r_e_a_d _c_r_u_m_b_s _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Chop the onion finely. Peel the potatoes and cut them in strips. Chop the anchovy. (2) Put potatoes, onion and anchovy in layers in a greased pan. Make sure that the top layer has only potatoes showing. Pour the cream over it. Sprinkle on some bread crumbs and some pats of butter. (3) Bake in oven for about 40 minutes at 400 deg. F until the potatoes are soft. NNOOTTEESS If you are the "Jane Fonda" type, you can mix milk and cream, instead of only cream. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation, 40 minutes baking. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Anders Rantila CS Dept, Univ of Linkoping, Sweden seismo!mcvax!enea!liuida!ara 2 Aug 2005 321 KABOCHA-SOUP(SPV) Alt.Gourmand Cookbook (1 Jul 87) KABOCHA-SOUP(SPV) PPUUMMPPKKIINN--MMIILLLLEETT SSOOUUPP KABOCHA-SOUP - A hearty soup with millet and Japanese pumpkin A delicious combination, this hearty soup makes a good side dish, and is great reheated for breakfast. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 1 _m_e_d_i_u_m _k_a_b_o_c_h_a _s_q_u_a_s_h (also known as Japanese pumpkin) 6 cups _b_r_o_t_h (vegetable or chicken), or use water 1 cup _d_r_y _m_i_l_l_e_t 1-2 tsp _n_u_t_m_e_g 1/8 tsp _c_a_y_e_n_n_e _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Bring the broth to a boil in a large stock pot, add millet, and simmer for about 30 min, until millet is well cooked. (2) Add squash, mix, and simmer for another 15-20 min, until squash is tender. (3) Puree' the mixture in batches in a blender or food processor until it is reduced to a creamy texture. (4) Add the nutmeg and pepper, and reheat. (5) Serve with a scoop of yogurt in each bowl. NNOOTTEESS Butternut squash makes a good substitute for kabocha if you cannot find it at your local market. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 60 minutes. _P_r_e_c_i_s_i_o_n_: approximate measure- ment OK; be careful with spices. CCOONNTTRRIIBBUUTTOORR Robert Blumen EECS Department, University of California, Berkeley blumen@cad.berkeley.edu 2 Aug 2005 322 KALBI-KUI(M) Alt.Gourmand Cookbook (1 Mar 86) KALBI-KUI(M) KKAALLBBII KKUUII KALBI-KUI - Korean marinated ribs Suitable for Passover. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 2 lbs _s_h_o_r_t _r_i_b_s 1 Tbsp _b_o_u_i_l_l_o_n _p_o_w_d_e_r 1/4 cup _w_a_t_e_r 3 Tbsp _o_l_i_v_e _o_i_l 3 Tbsp _s_e_s_a_m_e _o_i_l 2 _s_c_a_l_l_i_o_n_s_, _d_i_c_e_d PPRROOCCEEDDUURREE (1) Marinate the ribs in the rest of the ingredients for several hours (or overnight) in a covered dish in the refrigerator. Turn at least once half-way through the marinating time. (I put it in the refrigerator the night before, then turn the ribs in the morning and put them back in the refrigerator until dinnertime.) (2) Broil 5 minutes each side. NNOOTTEESS This is traditional for Passover in our house (well, we like Oriental food, and Passover is somewhat limiting...). RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: Several hours marinating, 15 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Evelyn C. Leeper ihnp4!mtgzz!ecl Middletown, NJ 2 Aug 2005 323 KEY-LIME-PIE(D) Alt.Gourmand Cookbook (3 Jan 88) KEY-LIME-PIE(D) KKEEYY LLIIMMEE PPIIEE KEY-LIME-PIE - Traditional lime pie dessert from the Florida Keys This very easy custard pie originated in the Florida Keys in the 1800's when fresh ingredients other than the local limes were hard to come by. See the notes for information on some of the ingredients. IINNGGRREEDDIIEENNTTSS ((OOnnee 88--iinncchh ppiiee)) 3 _e_g_g_s 14 oz _c_o_n_d_e_n_s_e_d _m_i_l_k (one standard can) 4 oz _K_e_y _L_i_m_e _j_u_i_c_e _s_u_g_a_r 1 _G_r_a_h_a_m _c_r_a_c_k_e_r _p_i_e _c_r_u_s_t PPRROOCCEEDDUURREE (1) Separate the eggs. You'll be whipping the whites, so put them in a large enough bowl. (2) Combine the egg yolks, the condensed milk, and the juice, and stir until thoroughly combined. The acidity of the juice thickens the milk and eggs into a custard. (3) Add a pinch of sugar to the egg whites, and beat them until stiff but not dry. (4) Spoon the custard into the pie crust and even it out. (5) Spoon the beaten egg whites on top of the custard and even it out so it looks pretty. (6) Chill before serving. If you like, run the pie under a hot broiler for a minute until the egg whites are slightly browned. (This is primarily for appearance, it doesn't affect the flavor much.) NNOOTTEESS Everybody in the Florida Keys seems to have a variant of this recipe. It shows up on postcards, place mats, lime juice bottles, and guide books. Some people fold a little of the beaten egg white into the cus- tard to make it lighter. Some put sweetened whipped cream on top rather than egg white. Some use two or four eggs. Traditionally, this pie is made from the juice of the Key lime, a small yellow citrus fruit quite different from the larger and more familiar Persian lime. Key limes are very sensitive to cold and in the U.S. have never been grown above the very southern tip of Florida. Bad weather and disease have killed off so many of them that the only remaining grove is a private one on one of the Keys, so you cannot buy Key lime juice in the U.S. any more. Key limes are still grown widely in South America and probably elsewhere on other continents. There is something called "Key West lime juice" sold in pint bottles which everybody uses instead now, which seems to be regular lime juice slightly concentrated. It's widely available in Florida and occasion- ally elsewhere in the U.S. It's also available via mail order from Key West Aloe, telephone +1 305 294 5592 or 800-327-5866. In a pinch, you can substitute regular lime juice, though it doesn't produce quite the bright yellow custard that traditionalists like. You may have to use extra juice, because Persian limes are less acidic than Key limes. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation, 1-2 hours chilling. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR John Levine Interactive Systems Corp, Boston, Massachusetts, USA johnl@ima.isc.com 2 Aug 2005 324 KOLACHKI(D) Alt.Gourmand Cookbook (1 Jan 86) KOLACHKI(D) KKOOLLAACCHHKKII KOLACHKI - Russian Cookies This recipe is from Mrs. Malinch, my little sister's high school Rus- sian teacher. I usually make this recipe at Christmas or Easter. My favorite fillings are poppy seed and walnut. A recipe for the wal- nut filling is included. The poppy seed filling can be found canned (Solo brand) in either the gourmet or cake section of most grocery stores. IINNGGRREEDDIIEENNTTSS ((66 ddoozzeenn KKoollaacchhkkii)) CCOOOOKKIIEE DDOOUUGGHH 1/2 lb _c_r_e_a_m _c_h_e_e_s_e (at room temperature) 1/2 lb _b_u_t_t_e_r (at room temperature) 3 cups _f_l_o_u_r 12 oz _p_o_p_p_y _s_e_e_d _f_i_l_l_i_n_g (1 can), OR make the walnut filling, below. WWAALLNNUUTT FFIILLLLIINNGG 1 lb _f_i_n_e_l_y _g_r_o_u_n_d _w_a_l_n_u_t_s 1 _e_g_g 1 cup _s_u_g_a_r _w_a_t_e_r PPRROOCCEEDDUURREE DDoouugghh (1) Mix butter and cream cheese until smooth. Add flour, and mix again until smooth. Making this dough is easy with a food processor, hard with a mixer. (2) Roll dough into 3 balls. Refrigerate dough to keep it from drying out. The dough can be refrigerated for 1-2 hours, but it is not necessary. (3) Roll out 1 ball at a time and flour lightly. Roll dough out in flour or granulated sugar so it doesn't stick. (4) Cut dough into squares or circles using cookie or biscuit cutter. (5) Add about a teaspoon of filling. Roll squares into "logs". Fold circles over and seal with a fork. (6) Bake at 375 deg. F for 10-15 minutes or until lightly browned. PPRROOCCEEDDUURREE FFiilllliinngg (1) Mix all ingredients together. (2) Add water to obtain a sticky consistency. NNOOTTEESS The kolachki are delicate, so do not throw them in a plastic bag or pile high in a jar as you would cookies. The kolachki can be frozen. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate--the assembly requires nimble fingers. _T_i_m_e_: 30 minutes preparation, up to 2 hours cooling, 15 minutes baking. _P_r_e_c_i_- _s_i_o_n_: measure carefully. CCOONNTTRRIIBBUUTTOORR Laura Scarbro c/o David Scarbro Integrated Solutions, Inc. Boulder, Colorado {ucbvax|hao|allegra}!nbires!fred!hds 2 Aug 2005 325 KOURABIEDES(D) Alt.Gourmand Cookbook (13 Dec 87) KOURABIEDES(D) KKOOUURRAABBIIEEDDEESS KOURABIEDES - Traditional Greek Christmas cookies coated with powdered sugar This is one of the two kinds of confection that are traditionally con- sumed in large quantities in Greece during the holiday season (the other is melomacarona). As a quick lesson in greek, "kourabiedes" (pro- nounced "kou-ra-bi-ETH-es", is the plural of the word ``kourabies'' (kou-ra-bi-ES). Now all you need to enjoy them is the recipe. I got this one from a Greek cookbook and translated it into English. IINNGGRREEDDIIEENNTTSS ((mmaakkeess aabboouutt 3300 ppiieecceess)) 2 cups _u_n_s_a_l_t_e_d _b_u_t_t_e_r 1 cup _p_o_w_d_e_r_e_d _s_u_g_a_r 3 _e_g_g _y_o_l_k_s 3 Tbsp _b_r_a_n_d_y 2 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 6 cups _f_l_o_u_r 1/2 cup _b_l_a_n_c_h_e_d _a_l_m_o_n_d_s_, chopped 1 lb _p_o_w_d_e_r_e_d _s_u_g_a_r (one package) PPRROOCCEEDDUURREE (1) Beat the butter with the sugar until it becomes fluffy. (2) Add the egg yolks one by one, beating continuously. (3) Add the brandy and vanilla. (4) Blend in the almonds and the flour, a cup at a time. Use enough flour to get a firm dough (it may take a bit more or less than the amount mentioned in the ingredients list). Use your hands to do the mixing, as an electric mixer will be useless after the first two or three cups of flour have been added. (5) Place the dough in the refrigerator for at least one hour. (6) Shape the dough into balls, about one inch in diameter, flat- ten them, and place on greased cookie sheets. Bake at 350 deg. F for 20 minutes. (7) Remove from the oven. Roll each cookie, while it is still hot, in the powdered sugar, and put it back on the cookie sheet. Repeat this step once more, so that you get a thicker coating. (8) Place the coated cookies on a platter, liberally sprinkling each layer and the bottom of the platter with powdered sugar. When you are done, there shouldn't be any sugar left. (9) Let them cool, and they are ready to eat! NNOOTTEESS The cookbook suggests the following variations: using ouzo or scotch instead of brandy, and almond extract instead of vanilla extract, but I have not tried any of them. Also, putting granulated instead of pow- dered sugar in the dough didn't seem to affect the recipe--there's so much sugar in it, that you couldn't tell the difference anyway. The cookbook also suggested using twice the amount of sugar for coat- ing. This is obviously too much, but it should make you realize that you must really be liberal with the sugar! RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Easy to moderate. _T_i_m_e_: 30 minutes preparation, one hour refrigeration, 20 minutes baking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Kriton Kyrimis Princeton University, Princeton, New Jersey, USA princeton!kyrimis kyrimis@princeton.edu 2 Aug 2005 326 KUGEL-3(M) Alt.Gourmand Cookbook (16 Mar 87) KUGEL-3(M) PPOOTTAATTOO--CCAARRRROOTT KKUUGGEELL KUGEL-3 - Kugel with potatoes and carrots I have adapted this recipe from a recipe for "Blender potato kugel" by Marilyn Michelson in the _T_e_m_p_l_e _E_m_a_n_u_e_l _S_i_s_t_e_r_h_o_o_d _C_o_o_k _B_o_o_k, compiled 1968 (no copyright notice), Baltimore, Maryland. The carrot part is my idea (it gives the kugel a golden color and also a better flavor, I think). This dish smells wonderful, tastes great, and is definitely filling. With suitable modifications (see notes) this dish can be made kosher for Passover. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 6 _l_a_r_g_e _p_o_t_a_t_o_e_s_, peeled (about 4 lb) 4 _c_a_r_r_o_t_s_, peeled 1 _l_a_r_g_e _o_n_i_o_n_, peeled 2 _e_g_g_s (medium) 4 Tbsp _c_h_i_c_k_e_n _f_a_t_, melted 1 1/2 tsp _s_a_l_t 1 tsp _s_u_g_a_r 4 Tbsp _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1/2 tsp _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 2 Tbsp _c_h_o_p_p_e_d _p_a_r_s_l_e_y _P_a_p_r_i_k_a PPRROOCCEEDDUURREE (1) Preheat oven to 375 deg. F. Grease a pan that is about 8x8 inches. (2) Break one egg into blender; start blender at high speed. Add half of onion, three of the potatoes (cut up into 1-inch pieces) and two of the carrots (cut up into similar pieces). (3) Blend till smooth. Empty blender into large mixing bowl. Repeat with other egg, and remainder of onion, potatoes, and carrots. (4) Stir in chicken fat, salt, sugar, flour, black pepper, and parsley. (5) Pour into pan, sprinkle top with paprika, and bake for 1 hour or until browned. NNOOTTEESS For a pareve version, substitute for the chicken fat 4 Tbsp vegetable oil, and for flavor optionally substitute for the salt and sugar 1 Tbsp pareve imitation chicken soup mix (I use Croyden House brand, made in USA). It is supposedly pareve/kosher for Passover. For kosher l'pesach (Passover), use 4 Tbsp matzo meal plus 1 Tbsp potato starch in place of the flour. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 1 hour cooking. _P_r_e_- _c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Dan Levy AT&T Computer Systems Division, Skokie, Illinois, USA {akgua,homxb,ihnp4,ltuxa,mvuxa,vax135}!ttrdc!ttrda!levy 2 Aug 2005 327 LAMB-CACCI(M) Alt.Gourmand Cookbook (31 Dec 85) LAMB-CACCI(M) LLAAMMBB CCAACCCCIIAATTOORREE LAMB-CACCI - An Easy Lamb Stew I got this recipe from my mom. I'm not sure where she got it. It's not a typical cacciatore (_i_._e_. smothered in tomato sauce); instead, it's tart and tastes of herbs. It smells great when it's cooking. It's very easy to make. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44 ttoo 66)) 4 lb _s_h_o_u_l_d_e_r _o_r _l_e_g _o_f _l_a_m_b trim fat and cut into bite-size cubes. 1/3 cup _o_l_i_v_e _o_i_l 1 _s_m_a_l_l _c_l_o_v_e _o_f _g_a_r_l_i_c minced 1 tsp _d_r_i_e_d _r_o_s_e_m_a_r_y crushed 1/2 tsp _d_r_i_e_d _s_a_g_e _l_e_a_v_e_s 2 tsp _f_l_o_u_r 1/2 cup _w_h_i_t_e _o_r _w_i_n_e _v_i_n_e_g_a_r 1/2 cup _w_a_t_e_r _s_a_l_t _a_n_d _p_e_p_p_e_r_, to taste PPRROOCCEEDDUURREE (1) In a large, heavy-bottomed casserole dish brown the meat in hot olive oil. Be careful not to burn the olive oil: it has a lower burning temperature than other kinds of cooking oil. (2) Add garlic, rosemary, and sage. Stir. Sprinkle flour on meat, and stir. Continue cooking the meat while stirring, to brown the flour a bit. (3) Add vinegar and water. Stir thoroughly. Cover, lower heat, and simmer 1 hour or until meat is tender. (4) Season to taste with salt and pepper. NNOOTTEESS Stir frequently during cooking, and add a little hot water if necessary to prevent burning. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20-30 minutes preparation, 1 hour cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Jeff Lichtman Relational Technology, Inc., Alameda, California {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff "Saints should always be judged guilty until they are proved innocent.." 2 Aug 2005 328 LAMB-CORIANDER(M) Alt.Gourmand Cookbook (22 May 86) LAMB-CORIANDER(M) DDHHAANNAA GGHHOOSSHHTT LAMB-CORIANDER - A popular North Indian lamb dish with coriander This is a family variation on a popular North Indian dish. I cook it whenever I could get hold of fresh coriander, which in Edinburgh is seldom. I don't know its authentic Indian name. We simply call it "dhana lamb" as that's how its always cooked at home. _D_h_a_n_a means "coriander" in Gujarati. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 33--44)) 1 1/2 lb _s_t_e_w_i_n_g _l_a_m_b_, trimmed of fat and diced 2 cups _f_u_l_l _f_a_t _n_a_t_u_r_a_l _y_o_g_u_r_t 6 _g_a_r_l_i_c _c_l_o_v_e_s_, crushed 4 tsp _g_r_o_u_n_d _c_o_r_i_a_n_d_e_r 2 _l_i_l_a _m_u_r_c_h_a_, (fresh green chilli peppers), crushed 4 tsp _p_a_p_r_i_k_a 3-4 tsp _s_a_l_t 4 Tbsp _c_o_o_k_i_n_g _o_i_l (mustard oil is best) 2 _m_e_d_i_u_m _o_n_i_o_n_s (or more to taste) 3 tsp _c_u_m_m_i_n _s_e_e_d_s 1 tsp _t_u_r_m_e_r_i_c _p_o_w_d_e_r 2 tsp _b_l_a_c_k _m_u_s_t_a_r_d _s_e_e_d 3 tsp _g_i_n_g_e_r_, coarsely crushed 2 tsp _r_e_d _c_h_i_l_l_i _p_o_w_d_e_r (also called cayenne pepper or lal mirch) 4 oz _f_r_e_s_h _c_o_r_i_a_n_d_e_r PPRROOCCEEDDUURREE (1) Dice the meat into bite-size cubes, and soak in warm water for 2-3 minutes. (2) Mix the paprika, ground coriander, salt, crushed garlic, and crushed green chillies with yogurt. Drain the lamb and add to the yogurt marinade. (3) Leave to marinate for at least six hours. Ideally it should marinate in the refrigerator for 24 hours. (4) Dice the onions into thin semi-circles. In a large saucepan or a generous frying-pan, heat the cooking oil over a high flame. Add the onions when the oil is hot enough to "steam". Reduce the heat to medium and stir occasionally. Fry the onions until they change colour to a deep red/brown. This should take 10 to 15 minutes. (5) At this point add the black mustard seeds and stir a few times. Then add the ginger, cummin seeds, red chillies and turmeric powder. Increase the heat and fry this "masala" for a couple of minutes. (6) Add the marinated lamb to the masala and mix well. (7) At this point you have two options, either to cook the meat on the stove or to bake it. Stovetop cooking takes less time but requires fairly constant stirring. It should be cooked in a covered saucepan on a low to medium flame for about 45 minutes. Add water if the sauce gets too dry and begins to stick. For baking, transfer it to an ovenproof casserole, cover it, and bake for 1 1/2 hours at 200 deg. F. Check occasionally, though you are unlikely to need to add any water to the sauce. (8) Finally, prepare and wash the fresh coriander in cold water. Only the leaves and the tender stems should be retained. Chop coarsely and mix well just before serving. If you don't have any fresh coriander, then mix in 2-3 tsp of coriander powder. Serve with well buttered (boiled) rice or pita bread, and fresh salad. NNOOTTEESS Take care not to burn the onions and don't overcook the masala just before mixing in the marinated meat. I think the dish tastes a lot better if it is baked. It's even better 2 Aug 2005 329 LAMB-CORIANDER(M) Alt.Gourmand Cookbook (22 May 86) LAMB-CORIANDER(M) if cooked for a longer period at a lower temperature. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 15 minutes preparation, 1 day mar- inating, 2 1/2 hours cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Mukesh J Patel University of Edinburgh, Centre for Cognitive Science, Edinburgh, Scotland seismo!ukc!cstvax!epistemi!mukesh mukesh@uk.ac.ed.epistemi 2 Aug 2005 330 LAMB-KEBAB(M) Alt.Gourmand Cookbook (7 Aug 86) LAMB-KEBAB(M) LLAAMMBB SSHHIISSHH KKEEBBAABB LAMB-KEBAB - Spicy grilled lamb on a skewer This is a fairly spicy lamb shish kebab. Serve it with cucumber yogurt sauce. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) MMAARRIINNAADDEE 1 tsp _g_a_r_l_i_c (finely chopped) 2 tsp _f_r_e_s_h _g_i_n_g_e_r (finely chopped) 2 Tbsp _l_e_m_o_n _j_u_i_c_e 1/4 cup _p_e_a_n_u_t _o_r _v_e_g_e_t_a_b_l_e _o_i_l 1/2 tsp _g_r_o_u_n_d _t_u_r_m_e_r_i_c 1/2 tsp _g_r_o_u_n_d _c_o_r_i_a_n_d_e_r 1/2 tsp _g_r_o_u_n_d _c_u_m_i_n 1/8 tsp _c_a_y_e_n_n_e (or to taste) 1 Tbsp _g_r_a_t_e_d _o_n_i_o_n KKEEBBAABBSS 24 cubes _l_e_a_n _l_a_m_b (approx. 2 lbs) 2 _m_e_d_i_u_m _o_n_i_o_n_s_, cut into large chunks. 2 _g_r_e_e_n _p_e_p_p_e_r_s_, cut into large chunks 2 _t_o_m_a_t_o_e_s_, cut into large chunks PPRROOCCEEDDUURREE (1) Mix all marinade ingredients in a large bowl. Add lamb cubes and marinate for 1 hour. (2) Preheat broiler or light the barbecue. (3) Divide the meat and vegetables evenly into 4 parts, and skewer the pieces on 4 skewers. Place 4 to 5 inches from flame. Grill, turning to cook evenly, for approximately 10 minutes. NNOOTTEESS Serve with rice and cucumber-yogurt sauce (see recipe _C_U_C_U_M_B_E_R_- _S_A_U_C_E((SSLL)) ) RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 1 hour marinating, 10 minutes cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA ihnp4!attunix!nlm 2 Aug 2005 331 LAMB-MARINADE1(S) Alt.Gourmand Cookbook (30 Oct 86) LAMB-MARINADE1(S) LLAAMMBB MMAARRIINNAADDEE LAMB-MARINADE1 - A marinade for any cut of lamb IINNGGRREEDDIIEENNTTSS ((MMaakkeess 11//22 ccuupp)) 1/4 cup _s_a_l_a_d _o_r _o_l_i_v_e _o_i_l 2 Tbsp _w_i_n_e _v_i_n_e_g_a_r 2 tsp _p_r_e_p_a_r_e_d _m_u_s_t_a_r_d 1 tsp _c_r_u_s_h_e_d _r_o_s_e_m_a_r_y _l_e_a_v_e_s 1 1/2 tsp _s_a_l_t 3/4 tsp _o_n_i_o_n _s_a_l_t 1/4 tsp _b_l_a_c_k _p_e_p_p_e_r 1/4 tsp _g_r_o_u_n_d _g_i_n_g_e_r 1/4 tsp _i_n_s_t_a_n_t _m_i_n_c_e_d _g_a_r_l_i_c PPRROOCCEEDDUURREE (1) Mix together. (2) Refrigerate. (3) Marinate lamb overnight. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: trivial. _T_i_m_e_: 5 minutes preparation. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Katherine Rives Albitz Hewlett-Packard, Ft. Collins, Colorado, USA hplabs!hpfcla!hpcnof!k_albitz 2 Aug 2005 332 LAMB-STEW-1(M) Alt.Gourmand Cookbook (13 Aug 86) LAMB-STEW-1(M) MMAARRGGOO''SS LLAAMMBB SSTTEEWW LAMB-STEW-1 - Fragrant lamb stew This recipe comes from Margo Kaiser, with whom I used to work. It's a delicious stew, spiced fragrantly but not hot. It's one of my favorites. It's also very easy. The most tedious work is trimming the lamb, and you can get the butcher to take care of that. The spice mixture is my attempt to re-create Margo's "secret spice" (she didn't offer _t_h_a_t recipe). Feel free to try your own variations. If you hit on one that you feel is particularly good, please let me know about it. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66 ttoo 88)) 3 Tbsp _o_l_i_v_e _o_i_l 1 _l_a_r_g_e _o_n_i_o_n (thinly sliced) 4 _g_a_r_l_i_c _c_l_o_v_e_s_, minced 3 lbs _l_a_m_b_, cut into stew-sized cubes, and carefully trimmed of fat. 4 lbs _c_o_o_k_e_d _t_o_m_a_t_o_e_s (2 large cans) 3 _b_a_y _l_e_a_v_e_s _l_e_m_o_n _j_u_i_c_e 1 Tbsp _H_u_n_g_a_r_i_a_n _p_a_p_r_i_k_a 1 tsp _c_e_l_e_r_y _s_a_l_t 1/2 tsp _g_r_o_u_n_d _c_u_m_i_n 1/8 tsp _c_a_y_e_n_n_e dash _a_l_l_s_p_i_c_e dash _c_i_n_n_a_m_o_n 1 1/2 lbs _f_r_e_s_h _g_r_e_e_n _b_e_a_n_s_, washed and trimmed PPRROOCCEEDDUURREE (1) In a stewpot, saute' onion in olive oil on medium-low heat until golden brown. Add garlic in the last 2-3 minutes. (2) Add lamb cubes and saute' until brown. (3) Add tomatoes, and simmer until meat is tender. Keep an eye on the liquid; add water or red wine if it becomes dry. (4) Add bay leaves, lemon juice and spices. Simmer on low heat for at least 2 hours. (5) About 1/2 hour before pronouncing it done, add the green beans. (6) Serve with plain yogurt and pita bread. NNOOTTEESS I prefer to cook through step 4, refrigerate overnight, and then finish cooking the next evening. This greatly enhances the flavor. When you take the stew from the refrigerator, skim any lamb fat that has con- gealed on the top before continuing. I find that many butchers don't understand that I want good quality meat in stews. I get better quality, more carefully trimmed meat by telling them that I want lamb cubes cut for shish kebab. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation, several hours cooking. _P_r_e_c_i_s_i_o_n_: measure the spices. CCOONNTTRRIIBBUUTTOORR Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA ihnp4!attunix!nlm 2 Aug 2005 333 LAMB-VIND(M) Alt.Gourmand Cookbook (21 Aug 87) LAMB-VIND(M) LLAAMMBB VVIINNDDAALLOOOO LAMB-VIND - A spicy hot Indian lamb dish Very loosely based on Dharamjit Singh's recipe in _I_n_d_i_a_n _C_o_o_k_e_r_y_: _A _P_r_a_c_t_i_c_a_l _G_u_i_d_e. Most restaurants that serve this dish pronounce it vinDAloo, with the stress on the second syllable. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 2 lb _c_u_b_e_d _l_a_m_b 2 Tbsp _c_o_r_i_a_n_d_e_r _s_e_e_d 1 Tbsp _c_u_m_i_n _s_e_e_d 2 lb _c_r_u_s_h_e_d _t_o_m_a_t_o_e_s 14 _c_r_u_s_h_e_d _g_a_r_l_i_c _c_l_o_v_e_s 6 _b_a_y _l_e_a_v_e_s 2 inches _f_i_n_e_l_y _c_h_o_p_p_e_d _f_r_e_s_h _g_i_n_g_e_r 1/2 tsp _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 1/2 tsp _c_a_r_d_a_m_o_n _s_e_e_d 1/2 tsp _c_i_n_n_a_m_o_n 1/2 tsp _c_l_o_v_e_s 1/2 tsp _c_a_y_e_n_n_e 2 tsp _g_r_o_u_n_d _m_u_s_t_a_r_d _s_e_e_d 1 Tbsp _t_u_r_m_e_r_i_c 1 cup _w_i_n_e _v_i_n_e_g_a_r 2 _m_e_d_i_u_m _o_n_i_o_n_s 2 _m_e_d_i_u_m _p_o_t_a_t_o_e_s 2 Tbsp _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Lightly roast the cumin seed and coriander seed by frying with no oil for a minute or so, stirring constantly. Grind these and combine them into a paste with the other spices, the garlic, ginger, and the vinegar. (2) Add the lamb to the marinade and mix well. Refrigerate for 3-24 hours while mixing every few hours as convenient. (3) Finely chop the onions and potatoes and saute' them for 5 min- utes in the butter. (4) Add lamb and spice paste and simmer over low heat for half an hour. NNOOTTEESS The marinating does add a lot of flavor and makes the meat much more tender. This can be skipped if need be. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy (though it's easy to burn the spices while roasting them). _T_i_m_e_: 1 hour preparation, 1 day marinating, 1 hour cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Nicholas Horton Aiken Computation Lab, Harvard University, Cambridge, MA USA horton@harvard.harvard.edu 2 Aug 2005 334 LASAGNA-4(M) Alt.Gourmand Cookbook (30 Oct 86) LASAGNA-4(M) LLAASSAAGGNNAA LASAGNA-4 - Simple cheese-and-tomato lasagna This is Lasagna the way my mother makes it. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66--88)) 1 lb _i_t_a_l_i_a_n _s_a_u_s_a_g_e 1 lb _g_r_o_u_n_d _b_e_e_f 2 _s_t_a_l_k_s _c_e_l_e_r_y_, chopped 2 _c_a_r_r_o_t_s_, chopped 1 _l_a_r_g_e _o_n_i_o_n_, chopped 2 lbs _c_a_n_n_e_d _I_t_a_l_i_a_n _t_o_m_a_t_o_e_s 12 oz _t_o_m_a_t_o _p_a_s_t_e 10 _l_a_s_a_g_n_a _n_o_o_d_l_e_s_, cooked 1/2 tsp _s_a_l_t 2 tsp _o_r_e_g_a_n_o 1/4 tsp _p_e_p_p_e_r 1 lb _m_o_z_z_a_r_e_l_l_a _c_h_e_e_s_e_, shredded 1 _g_a_r_l_i_c _c_l_o_v_e 3 cups _c_o_t_t_a_g_e _c_h_e_e_s_e 2 _e_g_g_s_, beaten 1/2 cup _p_a_r_m_e_s_a_n _c_h_e_e_s_e 2 Tbsp _p_a_r_s_l_e_y PPRROOCCEEDDUURREE (1) Combine meat, celery, carrots, onion, garlic; cook till soft. (2) Add tomatoes, tomato paste, salt, oregano, and pepper. Sim- mer. (3) Mix together the cottage cheese, eggs, parmesan cheese and parsley. (4) Layer meat sauce, cheese mixture, mozzarella cheese, and cooked lasagna noodles in a baking dish. (5) Bake at 375 deg. F for 30 minutes. 10 minutes before it is done, top with additional cheese. NNOOTTEESS Freezes well. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes preparation, 30 minutes baking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Katherine Rives Albitz Hewlett-Packard, Ft. Collins, Colorado, USA hplabs!hpfcla!hpcnof!k_albitz 2 Aug 2005 335 LASAGNE-1(M) Alt.Gourmand Cookbook (8 Apr 86) LASAGNE-1(M) CCAARROOLL''SS LLAASSAAGGNNEE LASAGNE-1 - A hearty lasagne with lots of meat and cheese Carol Angell and Juan Ochoa are old friends from Tektronix. Her lasagne recipe is one of my favorites. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88--1122)) SSAAUUCCEE 1 lb _l_e_a_n _h_a_m_b_u_r_g_e_r 1 _m_e_d_i_u_m _o_n_i_o_n_, minced 2 _g_a_r_l_i_c _c_l_o_v_e_s_, minced 1 lb _s_t_e_w_e_d _t_o_m_a_t_o_e_s 1 lb _t_o_m_a_t_o _s_a_u_c_e 6 oz _t_o_m_a_t_o _p_a_s_t_e 1/4 tsp _s_u_g_a_r 1 tsp _s_a_l_t 1 tsp _b_a_s_i_l 1 tsp _p_a_r_s_l_e_y CCHHEEEESSEE MMIIXX 2 _e_g_g_s_, beaten 16 oz _r_i_c_o_t_t_a _c_h_e_e_s_e 8 oz _s_m_a_l_l _c_u_r_d _c_o_t_t_a_g_e _c_h_e_e_s_e 1/2 cup _g_r_a_t_e_d _r_o_m_a_n_o _c_h_e_e_s_e 1 Tbsp _p_a_r_s_l_e_y _f_l_a_k_e_s 1 tsp _s_a_l_t 1 tsp _o_r_e_g_a_n_o _p_e_p_p_e_r _t_o _t_a_s_t_e MMIISSCCEELLLLAANNEEOOUUSS 10 oz _l_a_s_a_g_n_e _n_o_o_d_l_e_s (use enough noodles to cover your baking dish 6 layers deep) 1 tsp _s_a_l_t for each quart of boiling water 1 lb _m_o_z_z_a_r_a_l_l_a _c_h_e_e_s_e_, grated PPRROOCCEEDDUURREE (1) Brown meat and drain off fat. Heat, but don't brown, onions; stir in remaining sauce ingredients. Simmer for about 30 minutes. (2) Fill a very large pot with water. Add 1 tsp of salt for each quart of water in the pot. Add the lasagne noodles. Make sure that you cook enough noodles to cover a 13x9 baking pan 6 layers deep. Pre-heat oven to 350 deg. F. (3) Grease the inside of the baking pan with a light vegetable oil. Now make three filling layers. For each, put down 1/3 of the noodles, in two layers. Then spread 1/3 of the ricotta mixture on the noodles. Then sprinkle with 1/3 of the moz- zaralla cheese. Finally, top with 1/3 of the sauce. (4) Bake uncovered for 40-45 minutes or until bubbly hot. Cool for 5-10 minutes. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 30 minutes preparation, 45 minutes baking, 10 minutes cooling. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Paul Pomes Univ of Illinois, CSO, Urbana, IL {ihnp4,pur-ee,convex}!uiucdcs!uiucuxc!paul paul%uxc@a.cs.uiuc.edu 2 Aug 2005 336 LASAGNE-2(MV) Alt.Gourmand Cookbook (29 May 86) LASAGNE-2(MV) VVEEGGEETTAARRIIAANN LLAASSAAGGNNEE LASAGNE-2 - A vegetable lasagne with spinach, mushrooms and corn This vegetarian dish can be served on its own or with a side salad. My thanks to Erica and Milica who gave me this recipe and who tried dif- ferent vegetable combinations until the corn stopped falling out of the sides. Experiment for yourself--substitute different vegetables accord- ing to the season and your preference. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess ffoouurr ttoo ssiixx ppeeooppllee)) LLAASSAAGGNNEE 1 _m_e_d_i_u_m _o_n_i_o_n_, _c_h_o_p_p_e_d 1/2 lb _c_a_r_r_o_t_s_, _g_r_a_t_e_d 1 lb _s_p_i_n_a_c_h 5 oz _s_w_e_e_t_c_o_r_n_, _d_r_a_i_n_e_d (1/2 tin) 1/4 lb _m_u_s_h_r_o_o_m_s_, coarsely chopped 8 oz _l_a_s_a_g_n_e _n_o_o_d_l_e_s (1/2 packet) 2 _g_a_r_l_i_c _c_l_o_v_e_s 1/4 lb _c_h_e_e_s_e_, grated SSAAUUCCEE 2 1/2 cups _m_i_l_k 2 oz _c_o_r_n_f_l_o_u_r (cornstarch) 2 oz _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Gently fry the carrots and garlic in some butter, set aside. (2) Gently fry the onions and mushrooms in some butter, set aside. (3) Wash the spinach and cook gently in a saucepan without adding any water. Stir frequently. This really does work and it stops it from going slimy. Add the corn to this and set aside. (4) Now make the white sauce. Melt the butter in a saucepan, take it off the heat, add the cornflour. Mix this well. _S_l_o_w_l_y add the milk, stirring all the time. It is important not to stop stirring, even for a moment. Return it to the heat and keep stirring until it thickens. (5) Now build your lasagne. Take a large square ovenproof dish at least 2 inches deep (we use one about 8x12 inches for the quantities given) and assemble in layers starting with a layer of lasagne, then a layer of sauce, then one of the pre- viously-prepared vegetable pairs. Repeat the lasagne, sauce, vegetable pair combination twice more. At this point you should, if all has gone well, run out of vegetables. Finish off with lasagne and then sauce. (6) Top with the cheese and sprinkle on a little paprika if you want. (7) Bake for about 35 mins at 350 deg. F. (8) The servings should stay whole as you serve them. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy, but remember to stir the sauce. _T_i_m_e_: 20 minutes preparation, 35 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Calvin Sambrook STC Telecomunications Ltd, New Southgate, London. calvin@stc mcvax!ukc!stc!calvin 2 Aug 2005 337 LASAGNE-3(MV) Alt.Gourmand Cookbook (20 Sep 87) LASAGNE-3(MV) SSPPIINNAACCHH LLAASSAAGGNNAA LASAGNE-3 - Classic spinach lasagna This recipe was posted to usenet by sridhar@spt.tek.com who got it from Sean Gilley (slg@e.ms.uky.edu). I modifed it slightly to my tastes (naturally). IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66--88)) 32 oz _t_o_m_a_t_o _s_a_u_c_e 1 lb _c_a_n_n_e_d _t_o_m_a_t_o_e_s 1-2 _m_e_d_i_u_m _o_n_i_o_n_s 8 _c_l_o_v_e_s _g_a_r_l_i_c 8 oz _b_l_a_c_k _o_l_i_v_e_s_, drained (optional) 8 oz _g_r_e_e_n _o_l_i_v_e_s_, drained (optional) 8 oz _m_u_s_h_r_o_o_m_s (optional) 1 _l_a_r_g_e _b_u_n_c_h _b_r_o_c_c_o_l_i (optional) 12-16 oz _m_o_z_z_a_r_e_l_l_a _c_h_e_e_s_e 12-16 oz _o_t_h_e_r _c_h_e_e_s_e (cheddar, swiss, jack, etc.) 16 oz _c_o_t_t_a_g_e _c_h_e_e_s_e 1/2 cup _p_a_r_s_l_e_y (optional) 8-12 oz _s_p_i_n_a_c_h 3 _e_g_g_s 2 lb _l_a_s_a_g_n_a _n_o_o_d_l_e_s (approximately 2 boxes) _I_t_a_l_i_a_n _s_p_i_c_e_s_, to taste PPRROOCCEEDDUURREE (1) Sauce: Put tomatoes and tomato sauce in large pot over low heat. Press garlic, add. Chop onions, olives, mushrooms, and broccoli, add. Add spices to taste. Simmer covered over low heat until the whole tomatoes have merged with the rest of the sauce and you can no longer tell where one begins and the other ends. (2) Cheese: Grate the cheeses and mix. Add eggs, parsley, and spinach, mix well. (3) Building the lasagna: In a lasagna pan, put in just enough sauce to cover the bottom of the pan. Make a layer of noo- dles. Using about half of the available cheese mixture, make a layer of cheese. Another layer of noodles. Cover the noo- dles with sauce, the important thing being to make sure all noodles have at least some sauce on them. Another layer of noodles. Use the rest of the cheese mixture and make a layer of cheese. Put down the last layer of noodles, then use the remaining amount of sauce, or as much as possible, and cover the noodles in sauce. (4) Bake at 375 deg. F for 45 minutes. NNOOTTEESS The lasagna noodles are _u_n_c_o_o_k_e_d when you build the lasagna. Be stingy with the sauce, if you aren't, you'll end up short at the end where you need it most. If you do things as specified here, you will end up with a lasagna lay- ered as (s-n-c-n-s-n-c-n-s), (sauce, noodles, cheese, etc.) but some prefer the heretic's way: (c-n-s-c-n-s-c-n-s) RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 2-3 hours. _P_r_e_c_i_s_i_o_n_: Approximate mea- surement OK. CCOONNTTRRIIBBUUTTOORR Original recipe by Sean Gilley, Mathematical Sciences, U of Kentucky slg@e.ms.uky.edu Posted by S.Sridhar, Tektronix Inc., Portland, Oregon sridhar@spt.tek.com Submitted by Dave Van't Hof, VLSI Cad, MIPS Computer Systems, Inc., Sunnyvale, Calif, USA vanthof@mips.com 2 Aug 2005 338 LEFTOVER-SOUP(SP) Alt.Gourmand Cookbook (11 Apr 85) LEFTOVER-SOUP(SP) EENNDD--OOFF--MMOONNTTHH VVEEGGEETTAABBLLEE SSOOUUPP LEFTOVER-SOUP - Soup with a mixture of vegetables I had an eclectic mixture of vegetables going bad in the refrigerator, so I collected them and came up with this soup. It was very good, so I would like to share it with you all. Caveat: I rarely measure any- thing, so be careful of quantities. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 1/2 _C_h_i_n_e_s_e _c_a_b_b_a_g_e 1/2 _c_a_r_r_o_t 1/2 _r_e_d _b_e_l_l _p_e_p_p_e_r 1 _y_e_l_l_o_w _o_n_i_o_n 4 _p_o_t_a_t_o_e_s (small) 1/8 lb _b_a_c_o_n _p_i_e_c_e_s (for seasoning) 4 _p_r_o_s_c_i_u_t_t_o _e_n_d _b_i_t_s (for seasoning--optional) 5 stalks _c_e_l_e_r_y 1 _b_o_u_q_u_e_t _g_a_r_n_i (e.g., 1 tsp each of _p_a_r_s_l_e_y and _t_h_y_m_e, 1 or 2 _b_a_y _l_e_a_v_e_s) 2 _c_h_i_c_k_e_n _o_r _b_e_e_f _b_o_u_i_l_l_o_n _c_u_b_e_s (standard size, or 1 _K_n_o_r_r_- _t_y_p_e [2-cup size] cube) 2 cloves _g_a_r_l_i_c _p_e_p_p_e_r (to taste) 1 cup _w_h_i_t_e _w_i_n_e (optional) PPRROOCCEEDDUURREE (1) Make the _b_o_u_q_u_e_t _g_a_r_n_i by tying the herbs up in a cheesecloth or coffee filter. Put a quart of water to boil with 1/2 tsp salt (I don't like to use too much salt if I use bouillon), the _b_o_u_q_u_e_t _g_a_r_n_i, and the bouillon. (2) Dice the onion, mince the garlic, and add these to the soup together with the bacon and/or prosciutto ends. (3) Bring this to a boil. Simmer 5 minutes. If scum forms on the surface, skim it off. (4) Dice the potatoes and add to the boiling pot. (5) Cut up everything else and add it. Add the wine. (6) Adjust the liquid so that it covers the vegetables. After it boils again, adjust the seasoning and simmer for about an hour, or until it is done (this is quite subjective). NNOOTTEESS This will serve 6 people at once, or 2 people for three days. It ages well in the refrigerator. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 1 hour simmering. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Author: Andy Albert Posted by: Ken Montgomery "Shredder-of-hapless-smurfs" University of Texas Computer Center, Austin TX {ihnp4, allegra, seismo!ut-sally}!ut-ngp!kjm kjm@ut-ngp.ARPA 2 Aug 2005 339 LEG-OF-LAMB-1(M) Alt.Gourmand Cookbook (21 May 86) LEG-OF-LAMB-1(M) GGRRIILLLLEEDD BBUUTTTTEERRFFLLIIEEDD LLEEGG OOFF LLAAMMBB LEG-OF-LAMB-1 - Leg of lamb with rosemary & tomato baste My wife and I have used this recipe a number of times, and have found that the marinade, in and of itself, is excellent for any type of lamb. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66--88)) 4-5 lbs _l_e_g _o_f _l_a_m_b_, butterflied 2 tsp _s_a_l_t 2 _g_a_r_l_i_c _c_l_o_v_e_s_, chopped 1 cup _o_l_i_v_e _o_i_l 2 _l_e_m_o_n_s_, juiced 1/3 cup _t_o_m_a_t_o _p_a_s_t_e 2 tsp _r_o_s_e_m_a_r_y 1/2 tsp _b_l_a_c_k _p_e_p_p_e_r_, ground coarse 1/2 tsp _m_a_r_j_o_r_a_m 1/2 tsp _o_r_e_g_a_n_o 1/2 tsp _s_a_v_o_r_y PPRROOCCEEDDUURREE (1) Have the butcher butterfly the leg of lamb, or do it your- self. (2) Combine all remaining ingredients in a glass, enamel, stain- less, or plastic container, and beat with a whisk or fork until combined. It takes a few minutes. (3) Add the lamb, turning it to make sure it is coated on all sides. Marinate two hours at room temperature, or overnight in the refrigerator. Check occasionally to make sure that it is still coated with the marinade, and re-cover as necessary. (4) Grill outside, or broil inside at 8 inches from the flame for 15 minutes on each side, brushing occasionally with the mari- nade. (5) Serve sliced thin (hot) with the rest of the marinade, heated. NNOOTTEESS This also makes wonderful sandwiches if there are any leftovers. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: several hours marinating, 30 minutes cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Daniel Faigin and Karen Davis System Development Corporation (A Burroughs Company) Santa Monica, California {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin sdcrdcf!faigin@LOCUS.UCLA.EDU 2 Aug 2005 340 LEG-OF-LAMB-2(M) Alt.Gourmand Cookbook (21 May 86) LEG-OF-LAMB-2(M) RROOAASSTTEEDD LLEEMMOONN//RROOSSEEMMAARRYY LLEEGG OOFF LLAAMMBB LEG-OF-LAMB-2 - Leg of lamb with rosemary and lemon This is a leg of lamb recipe based on one published in _F_a_m_i_l_y _C_i_r_c_l_e magazine in June of 1983. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 7-8 lbs _l_e_g _o_f _l_a_m_b 2 _g_a_r_l_i_c _c_l_o_v_e_s_, slivered 2-3 tbsp _l_e_m_o_n _j_u_i_c_e 1 tsp _r_o_s_e_m_a_r_y_, crumbled 1 1/2 tsp _s_a_l_t 1/4 tsp _p_e_p_p_e_r 1/4 cup _b_u_t_t_e_r (or margarine) PPRROOCCEEDDUURREE (1) Remove the lamb from the refrigerator 1 hour before roasting. (2) Preheat the oven to 350 deg. F. (3) Trim all but a thin layer of far from the lamb, and make small slits over the surface of the meat. Insert the slivered garlic into these slits. (4) Brush the lamb with lemon juice, and rub rosemary, salt, and pepper into the meat. (5) Place the lamb, fat side up, on a roasting rack in a large, shallow roasting pan. (6) Roast at 350 deg. F for 1 1/2 hours, or until a properly- placed meat thermometer reads 140 deg. F for rare, 150 deg. F for medium, or 160 deg. F for well done. (7) Carve and serve. NNOOTTEESS The drippings from the lamb may be combined with _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r and broth to make gravy. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 1 1/2 hours cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Daniel Faigin and Karen Davis System Development Corporation, Santa Monica CA {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin sdcrdcf!faigin@LOCUS.UCLA.EDU 2 Aug 2005 341 LEG-OF-LAMB-3(M) Alt.Gourmand Cookbook (30 Oct 87) LEG-OF-LAMB-3(M) LLAAMMBB SSAANNSS MMIINNTT LEG-OF-LAMB-3 - Grilled butterflied leg of lamb I devised this recipe after being unable to find an appropriate recipe in the library. It is always well received, and it looks impressive far out of proportion to its difficulty. Because it is simple and difficult to screw up, it is perfect as the centerpiece for a meal with a large group or with complex side dishes. Serve with a hearty rice pilaf and a vegetable. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 1 _l_e_g _o_f _l_a_m_b_, butterflied and trimmed. 6 Tbsp _r_o_s_e_m_a_r_y _b_l_a_c_k _p_e_p_p_e_r _g_r_e_e_n _o_n_i_o_n_s 4 cups _b_u_r_g_u_n_d_y _w_i_n_e 2 cups _o_l_i_v_e _o_i_l 1/2 cup _l_e_m_o_n _j_u_i_c_e 6 _g_a_r_l_i_c _c_l_o_v_e_s_, sliced 1 Tbsp _o_r_e_g_a_n_o 1 Tbsp _t_h_y_m_e 1 cup _o_n_i_o_n_, minced PPRROOCCEEDDUURREE (1) Carefully trimming the fat from a butterflied leg of lamb, and and finish the cut, as needed, so that the lamb lies flat in a butterfly shape. A large butterflied leg of lamb should be no more than 2 or 3 inches thick. (2) Take a liberal amount of rosemary, crush it, and rub it into the lamb. When crushing it, don't turn it into dust, just break it. Sprinkle some black pepper on the cut side of the meat. (3) Combine the remaining ingredients (wine, green onions, olive oil, lemon juice, garlic, oregano, thyme, and onion) into a marinade. Place the lamb in a shallow dish or bowl, cover as much as possible with the marinade, and marinate in a refrig- erator, covered, for 4 to 24 hours. Turn at intervals to marinate evenly. (4) Grill over mesquite and charcoal on a grill with a tight-fit- ting lid, such as a Weber. Cook on one side for 25 minutes, occasionally spooning some leftover marinade onto the uncooked side, then turn and cook about 20 more minutes. cooking. Make a small cut in the thickest part of the lamb to check for doneness: when the center is still pink, but not raw, take the lamb off and prepare to serve. Remember that the lamb will continue to cook after you take it off the grill. (5) Serve the lamb cut-side down (pretty side up). Garnish with uncooked green onions. NNOOTTEESS Your butcher can butterfly a leg of lamb for you. Tell him you will be cooking it flat, and not rolling it back up into a roast. Ask him to be careful. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy if you have a good butcher. _T_i_m_e_: 20 minutes prepara- tion, overnight marinating, 45 minutes roasting. _P_r_e_c_i_s_i_o_n_: approxi- mate measurement OK. CCOONNTTRRIIBBUUTTOORR Steven McGeady Intel Corporation, Hillsboro, Oregon, USA mcg@omepd.intel.com 2 Aug 2005 342 LEG-OF-LAMB-4(M) Alt.Gourmand Cookbook (7 Apr 88) LEG-OF-LAMB-4(M) MMAARRIINNAATTEEDD LLAAMMBB LEG-OF-LAMB-4 - Grilled butterflied leg of lamb This is the best recipe I have ever had for lamb. It really brings out the flavor wonderfully. It came originally from the _S_i_l_v_e_r _P_a_l_a_t_e _G_o_o_d _T_i_m_e_s _C_o_o_k_b_o_o_k. A wonderful side dish for this is the Spanish recipe for Garlic fried potatoes (PATATAS-POBRES). IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 1 cup _r_e_d _w_i_n_e 1/2-3/4 cup _s_o_y _s_a_u_c_e 1 Tbsp _r_o_s_e_m_a_r_y _l_e_a_v_e_s_, crushed 1 Tbsp _f_r_e_s_h _b_l_a_c_k _p_e_p_p_e_r 4 _c_l_o_v_e_s _g_a_r_l_i_c_, crushed 1 _h_a_l_f _l_e_g _o_f _l_a_m_b_, butterflied PPRROOCCEEDDUURREE (1) Mix together all of the ingredients except the lamb. Place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 9x13 pan works well). (2) Pour most of the marinade over the lamb. Swish the lamb around and get it soaked on both sides. Cover and marinate in the refrigerator for at least several hours, turning occassionally. (3) Start a fire in the grill and get the coals very warm but not flaming. Place lamb on grill 3-4 inches from the coals. Cook on this side for 20 minutes, basting with the extra marinade occasionally. Turn the meat over and cook another 20 minutes. (4) After 10 minutes on the second side, start checking for done- ness. Contrary to many people's ideas, lamb should not be well done but should still be a little pink. When done, slice thin and serve. NNOOTTEESS For the meat, you need a half leg of lamb which has been butterflied. A good butcher can do this for you but don't be afraid of trying it yourself. To butterfly the leg, take a sharp knife and start at the side and work towards the bone. Once you have found the bone, work along it so you have one side completely slit and then cut out the bone. Depending on which end of the leg you have, you may need to puz- zle over some of the weirdnesses of the bone shape. Don't discard the bone--it makes interesting soup. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, overnight marinating, 40 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Anita Cochran Astronomy Dept., The Univ. of Texas, Austin, TX, 78712 anita@astro.as.utexas.edu {noao, ut-sally, ut-emx}!utastro!anita 2 Aug 2005 343 LEG-OF-LAMB-5(M) Alt.Gourmand Cookbook (10 Apr 88) LEG-OF-LAMB-5(M) HHOONNEEYY--OORRAANNGGEE LLAAMMBB LEG-OF-LAMB-5 - Grilled butterflied leg of lamb This recipe is the same as Anita Cochran's recipe for grilled butter- flied leg of lamb, except that it uses a different marinade. I got the marinade recipe from a local wine merchant. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 1/4 cup _s_o_y _s_a_u_c_e 3/4 cup _p_i_n_o_t _n_o_i_r (Burgundy) 1/4 cup _o_r_a_n_g_e _j_u_i_c_e (juice of 1 orange) 2 Tbsp _l_e_m_o_n _j_u_i_c_e (juice of 1 lemon) 2 Tbsp _h_o_n_e_y 1 tsp _d_r_y _m_u_s_t_a_r_d 1 cup _t_o_m_a_t_o _p_u_r_e_e (puree of 1 tomato) 3 _c_l_o_v_e_s _g_a_r_l_i_c (or more to taste) 1/4 tsp _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 1 _h_a_l_f _l_e_g _o_f _l_a_m_b_, butterflied (1) Mix together all of the ingredients except the lamb. Place the lamb in a bowl or pan that will not be corroded by the marinade (a glass 9x13 pan works well). (2) Pour the marinade over the lamb. Cover and marinate in the refrig- erator for 12 hours, turning occassionally. (3) Start a fire in the grill and get the coals very warm but not flaming. Place lamb on grill 3-4 inches from the coals. Cook 20 minutes on each side. (4) After 10 minutes on the second side, start checking for doneness. Contrary to many people's ideas, lamb should not be well done but should still be a little pink. When done, slice thin and serve. NNOOTTEESS This marinade also works well with chicken. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, overnight marinating, 40 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Stephen Kurtzman University of Southern California, Los Angeles, Calif., USA kurtzman@pollux.usc.edu 2 Aug 2005 344 LEMON-PIE(D) Alt.Gourmand Cookbook (20 Jan 87) LEMON-PIE(D) FFRREENNCCHH LLEEMMOONN PPIIEE LEMON-PIE - A French dessert cake My girlfriend got this recipe when she lived in Paris three years ago. In French it is called _T_a_r_t_e _a_u _c_i_t_r_o_n. IINNGGRREEDDIIEENNTTSS ((OOnnee ppiiee)) PPIIEE CCRRUUSSTT 3/4 cup _w_h_e_a_t _f_l_o_u_r 1/4 lb _b_u_t_t_e_r 2 Tbsp _w_a_t_e_r FFIILLLLIINNGG 1 _l_e_m_o_n 4 Tbsp _b_u_t_t_e_r 1 _e_g_g 1/2 cup _s_u_g_a_r PPRROOCCEEDDUURREE (1) Preheat the oven to 425 deg. F. (2) Make crust: Mix flour and butter in a food processor. Add water and form a dough. Press into a pie pan. (3) Make filling: Grate the lemon peel. Press the juice out of the lemon. (4) Melt the butter. (5) Beat the egg with sugar, the melted butter, lemon juice and lemon peel. (6) Pour the filling into the pie crust. (7) Bake in oven for about 30 minutes at 425 deg. F. (8) Let the pie cool down. NNOOTTEESS If you don't have a food processor, you can use your hands instead. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Easy to moderate. _T_i_m_e_: 50 minutes. _P_r_e_c_i_s_i_o_n_: Measure the ingredients. CCOONNTTRRIIBBUUTTOORR Anders Rantila CS Dept, Univ of Linkoping, Sweden seismo!mcvax!enea!liuida!ara 2 Aug 2005 345 LENTIL-SOUP(MV) Alt.Gourmand Cookbook (22 Apr 86) LENTIL-SOUP(MV) SSPPIICCYY LLEENNTTIILL SSOOUUPP LENTIL-SOUP - A simple soup with lentils, tomatoes, and hot pepper This is a spicy vegetarian lentil soup. It makes a very good main course or side dish. You don't have to soak the lentils ahead of time! IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 1 lb _w_a_s_h_e_d _l_e_n_t_i_l_s 8 cups _w_a_t_e_r 1 _c_e_l_e_r_y _s_t_a_l_k_, chopped 1 _o_n_i_o_n_, chopped 1 _c_a_r_r_o_t_, sliced 2-4 _g_a_r_l_i_c _c_l_o_v_e_s_, diced 2 cups _d_i_c_e_d _t_o_m_a_t_o_e_s 2 tsp _c_a_y_e_n_n_e 2 tsp _c_h_i_l_i _p_o_w_d_e_r 1 tsp _c_u_m_i_n _s_a_l_t (to taste) PPRROOCCEEDDUURREE (1) Put all the ingredients in a pot. Bring to a boil. Reduce heat and cover. Cook for about 45 minutes or until beans are tender. Sir occasionally; you will also need to add water during this 45 minutes. NNOOTTEESS The spicing can be varied to taste. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes dicing, 2 hours cooking. _P_r_e_c_i_- _s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Charles S. Geiger, Esq. The University of Texas at Austin, Texas cgeiger@ngp.UTEXAS.EDU ihnp4!ut-ngp!cgeiger 2 Aug 2005 346 LIME-BARS(D) Alt.Gourmand Cookbook (30 Oct 86) LIME-BARS(D) LLIIMMEE BBAARRSS LIME-BARS - Delicious and caloric lime-flavored bar cookies IINNGGRREEDDIIEENNTTSS ((MMaakkeess aabboouutt 5500)) 2 cups _f_l_o_u_r 1/2 cup _c_o_n_f_e_c_t_i_o_n_e_r_s _s_u_g_a_r 1 cup _b_u_t_t_e_r 4 _e_g_g_s 2 cups _s_u_g_a_r dash _s_a_l_t 1/3 cup _l_i_m_e _j_u_i_c_e _c_o_n_f_e_c_t_i_o_n_e_r_s _s_u_g_a_r PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. Combine flour and powdered sugar; cut in the butter. (2) Press mixture into a 13x9-inch inch baking pan. Bake at 350 deg. F for 20-25 minutes, or until golden. (3) Beat eggs at high speed with electric mixer until light and pale yellow. Gradually add sugar, salt, then lime juice, continuing to beat at high speed. (4) Pour lime mixture over hot crust and return to 350 deg. F oven for 20-25 minutes or until golden. (5) Sprinkle at once with powdered sugar. Cool. Cut into bars. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 1 hour baking. _P_r_e_c_i_- _s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Katherine Rives Albitz Hewlett-Packard, Ft. Collins, Colorado, USA hplabs!hpfcla!hpcnof!k_albitz 2 Aug 2005 347 LOUBIA-1(V) Alt.Gourmand Cookbook (12 Dec 87) LOUBIA-1(V) LLOOUUBBIIAA BBIILL LLUUZZ LOUBIA-1 - Algerian green beans with almonds This is a variation on an Algerian recipe from Rose Dosti's _M_i_d_d_l_e _E_a_s_t_e_r_n _C_o_o_k_i_n_g. Since when is North Africa in the Middle East? You may well ask. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 1 lb _f_r_e_s_h _g_r_e_e_n _b_e_a_n_s 4 cups _w_a_t_e_r_, salted 3 Tbsp _p_e_a_n_u_t _o_i_l 1 _c_l_o_v_e _g_a_r_l_i_c_, mashed 1/2 tsp _g_r_o_u_n_d _c_u_m_i_n 1/4 tsp _p_a_p_r_i_k_a 1/4 tsp _g_r_o_u_n_d _c_l_o_v_e_s 1 Tbsp _s_l_i_v_e_r_e_d _a_l_m_o_n_d_s PPRROOCCEEDDUURREE (1) Clean and trim green beans. Simmer in lightly salted water until just tender, about 30-45 minutes. Drain and put in serving dish. (2) Put remaining ingredients (except almonds) in a saucepan over medium heat and cook for two minutes, stirring constantly. Add the almonds and stir briefly to coat. (3) Pour the oil mixture over the green beans and toss gently until beans are thoroughly coated. Serve warm. NNOOTTEESS Canned green beans are not an acceptable substitute in this recipe. Powdered garlic is probably OK. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 50 minutes cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Karen Kolling DEC Systems Research Center, Palo Alto, California, USA kolling@src.DEC.COM decwrl!decsrc!kolling 2 Aug 2005 348 MAC-AND-CHEESE(M) Alt.Gourmand Cookbook (12 Jul 85) MAC-AND-CHEESE(M) MMAACCAARROONNII AANNDD CCHHEEEESSEE MAC-AND-CHEESE - Greatest macaroni and cheese in the universe IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 3/4 lb _b_a_c_o_n (optional, but I think this really makes the dish!) 1/4 cup _b_u_t_t_e_r (margarine will do in a pinch) 1 1/2 cup _b_r_e_a_d _c_r_u_m_b_s (unseasoned, and don't use sourdough crumbs either) 1 lb _u_n_c_o_o_k_e_d _e_l_b_o_w _m_a_c_a_r_o_n_i 3-5 _s_c_a_l_l_i_o_n_s_, chopped 1 1/2 lb _S_w_i_s_s _c_h_e_e_s_e PPRROOCCEEDDUURREE (1) Cook the bacon until it is very crisp. When done, blot dry. (2) Put the butter in a small frying pan and heat at a low tem- perature until it's melted. When melted, add the bread crumbs and saute' until the bread crumbs are browned, stirring frequently to avoid burning the crumbs. (3) Boil the macaroni in water according to directions on the package. Don't overcook ... it should be "al dente". A lit- tle olive oil added to the pot will help prevent the macaroni from sticking together. (4) While the macaroni is cooking, grate the cheese and chop the scallions. (5) When the macaroni is done, drain it in a colander. The "assembly" is done in layers into a glass baking dish. Put a layer of macaroni on the bottom, then cheese, the crumble bacon and scallions on top of this. Make the layers thin; this way, you can get about three pasta/cheese/bacon layers. When all of these are in the pan, top with the bread crumbs and bake at 325 deg. F for 20 minutes or until the bread crumbs are a little more browned and the cheese is melted. (6) Eat. However, it makes fantastic leftovers, so you won't want to eat it all. NNOOTTEESS Cooking the bacon in the oven or in a microwave works well for this recipe. I find the best way to dry the bacon is to put a couple of paper towels on top of an old brown paper bag, then the bacon, and then a couple more paper towels on top of that, and then just pat with the hand a few times. It's important to get the bacon dry or the casserole will be too greasy. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20-30 minutes preparation, 20 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Helen Anne Vigneau {ihnp4,cbosgd,hplabs,decwrl,ucbvax,sun}!dual!hav Dual Systems, Berkeley CA Hey, there's a great future as a fry cook! I could be manager in two years. 2 Aug 2005 349 MANDARIN-SOUP(SP) Alt.Gourmand Cookbook (2 Jun 79) MANDARIN-SOUP(SP) MMAANNDDAARRIINN SSOOUUPP MANDARIN-SOUP - Bamboo shoot, pork, and mushroom soup I worked out this recipe in an attempt to duplicate the Mandarin Soup served at the Peking Royal Kitchen in Pittsburgh. My friends all agree that it is a good replica; some prefer my version to the "real thing." IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 4 _d_r_i_e_d _s_t_r_a_w _m_u_s_h_r_o_o_m_s 1/4 lb _l_e_a_n _p_o_r_k 1/2 cup _b_a_m_b_o_o _s_h_o_o_t_s 2 pieces _f_r_e_s_h _b_e_a_n _c_u_r_d 4 cups _c_h_i_c_k_e_n _s_t_o_c_k 1 tsp _s_a_l_t 1 Tbsp _d_a_r_k _s_o_y _s_a_u_c_e 2 Tbsp _c_o_r_n_s_t_a_r_c_h mixed with 1/4 cup _w_a_t_e_r 1 _e_g_g 1 _s_c_a_l_l_i_o_n_, chopped 1 Tbsp _s_e_s_a_m_e _o_i_l PPRROOCCEEDDUURREE (1) Soak mushrooms in warm water for 20 minutes. Drain, reserving liquid. (2) Cut pork, bamboo shoots, mushrooms, bean curd into thin strips. (3) Combine stock and reserved mushroom liquid in a saucepan. Bring to a boil. (4) Add salt, soy sauce, pork, bamboo shoots, mushrooms. Cover and simmer 5 minutes. (5) Add bean curd and again bring to a boil. Add small amount of hot liquid to cornstarch paste, stirring. Add mixture to pan and cook for 1 or 2 more minutes. (6) Beat egg lightly and slowly add it to hot soup. Stir once, gently. (7) Remove soup from heat. Sprinkle with chopped scallion and sesame oil. Serve immediately. NNOOTTEESS The quality of the chicken stock makes a huge difference in a recipe like this. Use fresh stock if you can, or buy the best grade of canned chicken stock you can find. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes waiting and 20 minutes preparing. _P_r_e_c_i_s_i_o_n_: Measure spices and seasonings. CCOONNTTRRIIBBUUTTOORR Elaine Rich Microelectronics Computer Corporation, Austin, Texas HI.Rich@MCC.ARPA 2 Aug 2005 350 MANGO-SHAKE(L) Alt.Gourmand Cookbook (22 Dec 85) MANGO-SHAKE(L) MMAANNGGOO MMIILLKK SSHHAAKKEE MANGO-SHAKE - A refreshing Indian summer drink This is a delicious, refreshing, and easy-to-make drink for hot summer days. IINNGGRREEDDIIEENNTTSS ((66 1122--oozz ddrriinnkkss)) 1 lb _m_a_n_g_o _p_u_l_p (See note) 6 cups _w_h_o_l_e _m_i_l_k 3 Tbsp _s_u_g_a_r 12 _i_c_e _c_u_b_e_s PPRROOCCEEDDUURREE (1) Put half of the mango pulp, 3 cups of milk, 1 1/2 Tbsp of sugar, and 6 ice cubes into the blender. Blend until smooth. Serve. (2) Repeat step 1, quickly, as people will already be asking for more. NNOOTTEESS Canned mango pulp is available in Indian and Latin American grocery stores. The "mango nectar" that is widely available in American gro- cery stores does not have nearly enough mangoes per unit volume to make this drink. If you are lucky enough to be able to get fresh mangoes, you can use the flesh of one ripe mango for about 1 cup of the mango pulp; if you do that, increase the amount of sugar to 2 Tbsp per batch, as canned mango pulp always has added sugar. You can make interesting variations on this recipe by using plain yogurt for some or all of the milk, and by adding a tart counterbalance to the mangoes, such as shredded kiwifruit. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: trivial. _T_i_m_e_: 3 minutes. _P_r_e_c_i_s_i_o_n_: no need to measure ingredients. CCOONNTTRRIIBBUUTTOORR Ratna Sarkar Graduate School of Business, Stanford University, Palo Alto CA c/o JLH.Vivek@SU-Sierra.ARPA 2 Aug 2005 351 MANICOTTI-1(M) Alt.Gourmand Cookbook (25 Jan 87) MANICOTTI-1(M) JJUULLIIAA''SS MMAANNIICCOOTTTTII MANICOTTI-1 - An American version of stuffed shells This is my recipe for stuffed manicotti shells. Perhaps it's not authentic, but it's tasty. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) SSAAUUCCEE 2 lb _c_r_u_s_h_e_d _t_o_m_a_t_o_e_s (1 large can) 2 lb _w_h_o_l_e _t_o_m_a_t_o_e_s (1 large can) 4 Tbsp _t_o_m_a_t_o _p_a_s_t_e 4-6 _g_a_r_l_i_c _c_l_o_v_e_s 2 cups _c_h_o_p_p_e_d _o_n_i_o_n_s 1/2 cup _o_l_i_v_e _o_i_l 1/2 tsp _b_l_a_c_k _p_e_p_p_e_r 2 _b_a_y _l_e_a_v_e_s 1 Tbsp _b_a_s_i_l 1 Tbsp _o_r_e_g_a_n_o 1/2 tsp _t_a_r_r_a_g_o_n 1/4 tsp _t_h_y_m_e 1/4 tsp _r_o_s_e_m_a_r_y 1/4 tsp _r_e_d _p_e_p_p_e_r _f_l_a_k_e_s _c_a_y_e_n_n_e _p_e_p_p_e_r_, to taste 1 tsp _p_a_r_s_l_e_y_, preferably fresh, but dry will do dash _d_r_y _r_e_d _w_i_n_e FFIILLLLIINNGG 1/2 cup _c_h_o_p_p_e_d _p_a_r_s_l_e_y_, fresh is much better 1 lb _r_i_c_o_t_t_a 2 _e_g_g_s 1 cup _s_h_r_e_d_d_e_d _m_o_z_z_a_r_e_l_l_a 1/2 cup _g_r_a_t_e_d _P_a_r_m_e_s_a_n _c_h_e_e_s_e 1/2 cup _g_r_a_t_e_d _R_o_m_a_n_o _c_h_e_e_s_e 1/2 tsp _b_l_a_c_k _p_e_p_p_e_r 1 _g_a_r_l_i_c _c_l_o_v_e_, crushed MMAANNIICCOOTTTTII 1 box _m_a_n_i_c_o_t_t_i _(_1_2 _o_r _s_o _s_h_e_l_l_s_) PPRROOCCEEDDUURREE (1) Make sauce: Saute' onions in large pot with olive oil over medium heat. Add crushed garlic. Cook until onions start to brown. (2) Add cans of tomatoes along with paste, breaking any large chunks. (3) Add in seasonings and red wine. Simmer, stirring occasion- ally, for 20-30 minutes. (4) Make filling: mix filling ingredients in bowl, reserving 1/2 cup of the shredded mozzarella to sprinkle on top. (5) Preheat oven to 350 deg. F. (6) Cook manicotti until they are _a_l _d_e_n_t_e (follow the instruc- tions on the box). Drain, and stuff each with filling mix- ture. (7) Cover baking pan with 1/2 inch of sauce, and arrange stuffed shells on top. Cover with sauce and reserved mozzarella. (8) Bake at 350 deg. F for about 20 minutes, until cheese is nicely browned and sauce is bubbling. NNOOTTEESS While I prefer to use true manicotti, regular pasta shells are easier to stuff and it's okay to substitute. You can also cut each manicotti down one side and rewrap it around the stuffing. This freezes well uncooked; cover with plastic wrap and foil. Let it defrost in a 200 deg. F oven for an hour or overnight in the refrigerator. The cheese mixture can be modified to suit your tastes. Cottage cheese can be substituted for the ricotta. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 1 hour preparation, 20 minutes baking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. 2 Aug 2005 352 MANICOTTI-1(M) Alt.Gourmand Cookbook (25 Jan 87) MANICOTTI-1(M) CCOONNTTRRIIBBUUTTOORR Julia Riseman Reed College, Portland, Oregon, USA tektronix!reed!julia 2 Aug 2005 353 MAPLE-SOUFFLE(D) Alt.Gourmand Cookbook (3 Nov 87) MAPLE-SOUFFLE(D) MMAAPPLLEE SSYYRRUUPP SSOOUUFFFFLLEE MAPLE-SOUFFLE - A classic souffle, flavored with maple syrup This recipe was given to me by a colleague from the Universite' Laval in Que'bec, P. Q., Canada. If you cannot get maple syrup, try pancake syrup or some fruit liqueur (such as Grand Marnier, Fraise des Bois, etc.) IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22)) 1/2 cup _p_o_w_d_e_r_e_d _s_u_g_a_r 2 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1 cup _m_a_p_l_e _s_y_r_u_p 4 _e_g_g _w_h_i_t_e_s PPRROOCCEEDDUURREE (1) Preheat oven to 375 deg. F. Beat the egg whites. (2) Add slowly the sugar and baking powder, turning slowly with a spatula. (3) Slowly add the maple syrup, turning with a spatula. (4) Grease a souffle' dish with butter. (5) Bake at 375 deg. F for 30 minutes. (6) Serve immediately. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 30 minutes baking. _P_r_e_c_i_s_i_o_n_: measure carefully. CCOONNTTRRIIBBUUTTOORR Laurent Siklo'ssy Vrije Universiteit, Amsterdam, The Netherlands siklossy@cs.vu.nl 2 Aug 2005 354 MARGARITA-1(L) Alt.Gourmand Cookbook (20 May 86) MARGARITA-1(L) EEAASSYY MMAARRGGAARRIITTAASS MARGARITA-1 - Vodka margaritas IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 33--44)) 6 oz _f_r_o_z_e_n _l_i_m_e_a_d_e 6 oz _v_o_d_k_a 6 oz _w_a_t_e_r _i_c_e PPRROOCCEEDDUURREE (1) Blend equal parts of limeade, vodka, and water in a blender. (2) Add ice, and blend to slushiness desired. More ice makes it slushier. NNOOTTEESS Officially, a margarita calls for tequila instead of the vodka, with a splash of triple sec. No one notices the absence of the triple sec and many people prefer the taste of vodka. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: trivial. _T_i_m_e_: 2 minutes. _P_r_e_c_i_s_i_o_n_: use equal measures of the ingredients. CCOONNTTRRIIBBUUTTOORR Patricia Boren The Rand Corporation, Santa Monica CA decvax!randvax!boren 2 Aug 2005 355 MATZO-BREI(MV) Alt.Gourmand Cookbook (16 Mar 87) MATZO-BREI(MV) MMAATTZZOO BBRREEII MATZO-BREI - Traditional Passover breakfast When I was growing up, the main thing that kept us kids happy about matzah-for-eight-days was my father making "matzah 'n' eggs" for break- fast nearly every morning. I didn't even know it had a "real" name. As I was beginning to stock my own kitchen, the very first Passover items I bought were a bowl, a colander and a frying pan. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 11--22)) 2 _m_a_t_z_o_t (plural of matzah) 2-3 _e_g_g_s _s_a_l_t _a_n_d _p_e_p_p_e_r_, to taste _o_i_l _o_r _m_a_r_g_a_r_i_n_e 1/4 cup _c_o_t_t_a_g_e _c_h_e_e_s_e_, well drained (optional) PPRROOCCEEDDUURREE (1) Break matzot into medium-sized pieces and place in colander or strainer. Pour boiling water over them and drain quickly (they should be slightly limp, not soggy). (2) Mix together matzot, eggs and seasoning in a bowl. (You can add cottage cheese at this point.) (3) Heat the margarine or oil in a frying pan, and pour in the mixture. You can either (a) heat one side until brown, then flip over, like an omelette or (b) heat while continually stirring, like scrambled eggs (my tradition). Serve hot. NNOOTTEESS Any printed recipe for matzo brei that I've ever seen says "serve with honey or jam." However, in our family, this dish is considered a savoury, not a sweet, and we're much likelier to sprinkle a bit more salt and pepper on top. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes. _P_r_e_c_i_s_i_o_n_: is to laugh. CCOONNTTRRIIBBUUTTOORR Tovah Hollander UCLA Comprehensive Epilepsy Program, Los Angeles, California USA {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah 2 Aug 2005 356 MATZO-ROLLS(B) Alt.Gourmand Cookbook (16 Mar 87) MATZO-ROLLS(B) PPAASSSSOOVVEERR RROOLLLLSS MATZO-ROLLS - Bread-like Passover rolls This recipe comes from a poster-sized sheet of recipes printed by Man- ischewitz many years ago (probably before I was born). Besides making reasonably good mock "rolls," it's also great fun for kids to make (very sticky!). IINNGGRREEDDIIEENNTTSS ((MMaakkeess 1122)) 2 cups _m_a_t_z_a_h _m_e_a_l 1 tsp _s_a_l_t 1 Tbsp _s_u_g_a_r 1 cup _w_a_t_e_r 1/2 cup _p_e_a_n_u_t _o_i_l 4 _e_g_g_s PPRROOCCEEDDUURREE (1) Combine matzah meal with salt and sugar. (2) In a medium saucepan, bring oil and water to a boil. (3) Remove the saucepan from the heat and add the matzah meal, mixing well. (4) Beat in the eggs thoroughly, one at a time (this is where it starts to get sticky). Let the mixture stand for about 15 minutes (can be refrigerated). (5) With well-oiled hands, shape it into rolls and place on a well-greased cookie sheet (you will have to keep re-oiling your hands). (6) Bake in a preheated 375 deg. F degree oven for 50 minutes or until golden brown. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 35 minutes preparation (including waiting), 50 minutes baking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Tovah Hollander UCLA Comprehensive Epilepsy Program, Los Angeles, California USA {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah 2 Aug 2005 357 MAYONNAISE-1(S) Alt.Gourmand Cookbook (6 Nov 86) MAYONNAISE-1(S) MMAAYYOONNNNAAIISSEE MAYONNAISE-1 - Mayonnaise made in a blender Many years ago I got tired of store-bought mayonnaise, because for me it was too sweet and had a rather odd texture. Learning how to make mayonnaise turned out to be a challenge, with many failures along the way (which usually resulted in something on the order of mayonnaise soup). I find this recipe consistently works well. And surprisingly it, too, has a rather sweet taste. IINNGGRREEDDIIEENNTTSS ((11 ccuupp)) 1 _e_g_g_, size "large" or larger 1 1/2-2 Tbsp _l_e_m_o_n _j_u_i_c_e _(_o_r _v_i_n_e_g_a_r_) (this is usually the juice of half a medium lemon) 1 cup _o_i_l PPRROOCCEEDDUURREE (1) Place the egg and lemon juice (or vinegar) in a blender. Blend at a high speed until the mixture starts to lose some of its yellow color and become a bit whiter. (2) Pour the oil in slowly (in a constant stream over the course of about half a minute). Keep the lid on the blender as you do this (just lift the corner to pour in the oil), or else it will spatter everywhere. NNOOTTEESS As you might guess, the type of oil you use affects the taste of the mayonnaise. I suggest that you start with the oil you regularly cook with and then experiment from there. I've found that the biggest reason for failure is putting in too much acid (lemon juice/vinegar). The result is something akin to soup. Nothing will correct this failure. However, you can use this mayon- naise-soup in potato salad (or other similar salads). You can add small amounts (up to 1 tsp) of spices, such as mustard (dried or prepared) and Tabasco sauce. Add these to the egg/acid mix- ture before pouring in the oil, so they get thoroughly mixed into the mayonnaise. This mayonnaise will normally keep for a maximum of three weeks if kept in a cold part of the refrigerator (such as the bottom shelf away from the door) RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: less than 5 minutes; _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Aviva Garrett Santa Cruz, California, USA Excelan, Inc., San Jose, California ucbvax!mtxinu!excelan!aviva 2 Aug 2005 358 MEAT-CURRY(M) Alt.Gourmand Cookbook (21 Jun 86) MEAT-CURRY(M) CCOOLLIINN''SS CCUURRRRYY MEAT-CURRY - An Indian-style meat curry Having experimented with making Indian-style dishes for a long time, I have found that this one works every time and has met with approval from all who have tried it. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 33--44)) CCUURRRRYY 1 _m_e_d_i_u_m _o_n_i_o_n_, finely chopped 1 inch _g_i_n_g_e_r _r_o_o_t_, peeled and grated 2 _g_r_e_e_n _c_h_i_l_i_e_s_, seeded and finely chopped 3 _w_h_o_l_e _c_l_o_v_e_s 2 _g_a_r_l_i_c _c_l_o_v_e_s_, crushed 1/4 tsp _a_n_i_s_e_e_d 1/4 tsp _c_a_r_a_w_a_y _s_e_e_d 1/4 tsp _f_e_n_u_g_r_e_e_k _s_e_e_d 1/2 tsp _c_o_r_r_i_a_n_d_e_r _s_e_e_d 1/2 tsp _c_u_m_i_n _s_e_e_d 1 inch _c_i_n_n_a_m_o_n _b_a_r_k_, broken 3 _c_a_r_d_a_m_o_m _p_o_d_s_, crushed 1/2 tsp _t_u_r_m_e_r_i_c 1/2 tsp _c_h_i_l_e _p_o_w_d_e_r 12 oz _t_o_m_a_t_o_e_s (one large tin) 1 tsp _s_a_l_t 3 Tbsp _c_o_r_n _o_i_l RRIICCEE 2 tsp _c_o_r_n _o_i_l 2 _c_l_o_v_e_s 3 _c_a_r_d_a_m_o_m _p_o_d_s_, crushed 1/2 in _c_i_n_n_a_m_o_n _b_a_r_k_, 2 cups _B_a_s_m_a_t_i _r_i_c_e 1 tsp _t_u_r_m_e_r_i_c 4 cups _b_o_i_l_i_n_g _w_a_t_e_r 1 _b_a_y _l_e_a_f PPRROOCCEEDDUURREE ((CCUURRRRYY)) (1) Fry the onion in a heavy casserole in the corn oil until it begins to soften. Stir in the garlic, ginger, and chilies. (2) Reduce heat and fry gently for awhile. (3) Meanwhile, toast the hard seeds and cinnamon in a dry heavy frying pan until they begin to pop. Grind the toasted seeds into a fine powder and add to the frying mixture together with the chile powder and the turmeric. (4) Add the chopped tinned tomatoes and stir in with 1 tsp salt. If the mixture is dry, add a little water or stock. Cover and allow to simmer gently for 2 hours, stirring occasionally. (5) Trim the fat off the pre-cooked meat and cut into bite sized pieces. When the sauce has simmered for the 2 hours, switch off and stir in the meat. Leave to stand preferably overnight, and re-heat before eating. PPRROOCCEEDDUURREE ((RRIICCEE)) (1) Heat corn oil in a large saucepan with a tight-fitting lid. Add cloves, crushed cardamom pods, and cinnamon. (2) Add rice and turmeric, and mix well by swishing the pan round. Add boiling water and bay leaf, and stir. (3) Cover and simmer gently for 12-15 minutes, until all the water has been absorbed. Use a fork to remove the seeds and bay leaf and turn out into a warmed dish. Allow to stand in a warm place for 5 to 10 minutes and fluff up with a fork before serving. NNOOTTEESS The sauce can be prepared in advance, to use with leftover meat, or you can cook the meat and sauce to order. Plain yoghurt may be substituted for the tomatoes if preferred. 2 Aug 2005 359 MEAT-CURRY(M) Alt.Gourmand Cookbook (21 Jun 86) MEAT-CURRY(M) Experiment with the seasonings. As a guide, ginger and chile powder will increase the heat, corriander will increase the sweetness, and fenugreek and cumin will increase the bitterness. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 30 minutes preparation, 2 hours cooking, overnight wait. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Colin Atherton Logitek Ltd, Bradley Lane, Standish, Wigan, WN6 0XQ, UK colin@logitek.uucp mcvax!ukc!qtlon!logitek!colin 2 Aug 2005 360 MEAT-KEBABS(M) Alt.Gourmand Cookbook (21 Jul 86) MEAT-KEBABS(M) SSPPIICCYY KKEEBBAABBSS MEAT-KEBABS - Spicy pork or lamb kebabs I copied this from a newspaper or magazine a long time ago; I forget where. It was originally for pork, but it's good with lamb too. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 2 lb _l_e_a_n _b_o_n_e_l_e_s_s _p_o_r_k _o_r _l_a_m_b_, cut into 1 1/2 inch (approx.) cubes 1/4 cup _s_m_o_o_t_h _p_e_a_n_u_t _b_u_t_t_e_r 1 tsp _g_r_o_u_n_d _c_o_r_i_a_n_d_e_r 1 1/2 tsp _s_a_l_t 1/2 tsp _c_a_y_e_n_n_e _p_e_p_p_e_r or more, to taste 1 tsp _g_r_o_u_n_d _c_u_m_i_n 1/2 tsp _p_e_p_p_e_r 4 _o_n_i_o_n_s 1 _g_a_r_l_i_c _c_l_o_v_e_, minced 1 1/2 Tbsp _l_e_m_o_n _j_u_i_c_e 1 Tbsp _b_r_o_w_n _s_u_g_a_r 1 Tbsp _s_o_y _s_a_u_c_e PPRROOCCEEDDUURREE (1) Grate the onions. This is best done using a food processor. Mincing is not good enough; you want to end up with something wet and mushy. Don't stick your nose into the food proces- sor. (2) Put all the ingredients into a large bowl, mix well, and cover. (3) Refrigerate for several hours, mixing occasionally. (4) Put meat cubes on skewers, keeping as much of the onion mix- ture on them as you can. (5) Grill over hot coals, turning to brown each side, for 20 to 25 minutes or until meat is cooked through. (Lamb should still be slightly pink; pork should not.) NNOOTTEESS You could probably put some vegetables (onions, bell peppers) on the skewers between the meat chunks; watch out that the veggies don't burn. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, several hours marinat- ing, 30 minutes cooking. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Jeffrey Mogul DEC Western Research Lab, Palo Alto, California, USA {ucbvax,decvax}!decwrl!mogul mogul@decwrl.DEC.COM 2 Aug 2005 361 MEAT-MARINADE(M) Alt.Gourmand Cookbook (11 Mar 86) MEAT-MARINADE(M) CCHHIINNEESSEE MMAARRIINNAATTEEDD MMEEAATT MEAT-MARINADE - Broiled beef in a Chinese marinade After frequenting a local Chinese restraunt, I finally asked for the recipe for the marinade for the meat that came on skewers on the _p_u _p_u platter. I was given a list of ingredients with instructions like "heavy on this, light on this". I devised my own amounts from this list. I served it to my family and they enjoyed it, so I feel confi- dent sending it to mod.recipes. IINNGGRREEDDIIEENNTTSS ((aabboouutt 11 ccuupp)) MMAARRIINNAADDEE 1/4 cup _d_r_y _s_h_e_r_r_y (cooking sherry will do) 2 Tbsp _l_i_g_h_t _s_o_y _s_a_u_c_e 1/4 cup _d_a_r_k _s_o_y _s_a_u_c_e 2 1/2 Tbsp _s_u_g_a_r 1/4 cup _h_o_i_s_i_n _s_a_u_c_e 1/4 cup _u_n_s_w_e_e_t_e_n_e_d _p_i_n_e_a_p_p_l_e _j_u_i_c_e (or use the juice from the can of pineapple chunks listed below) 1 tsp _c_u_r_r_y _p_o_w_d_e_r 1/2 tsp _w_h_i_t_e _p_e_p_p_e_r 2 Tbsp _g_i_n_g_e_r _r_o_o_t_, cut into thin (1/8-inch) slices. MMEEAATT SSKKEEWWEERRSS 1 1/2 lb _s_i_r_l_o_i_n _t_i_p 12 oz _p_i_n_e_a_p_p_l_e _c_h_u_n_k_s PPRROOCCEEDDUURREE (1) Combine the ingredients for the marinade; stir well. (2) Cut meat into bite-size chunks, and place on skewers with 2 or 3 chunks of pineapple in between the meat pieces. (3) Marinate the skewers overnight, in a covered container, in the refrigerator. (4) To cook, broil the meat for about 10 minutes (depends on the size of the chunks). When the weather permits, grilling it outdoors on skewers is even better. NNOOTTEESS You may need to double the marinade recipe. I use a tupperware con- tainer made especially for marinating. Any container will do, but it's tough having to turn over all those skewers. The hoisin sauce, ginger root, and light soy sauce should be available in any good grocery store. Comments, revisions, and/or additions will be appreciated. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 12 hours marinating, 10 minutes cooking. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Sandy Swier AT&T Technologies, New Jersey ihnp4!mtgzy!sts 2 Aug 2005 362 MEAT-PIE-1(M) Alt.Gourmand Cookbook (29 May 86) MEAT-PIE-1(M) LLIIHHAAPPIIIIRRAAKKKKAA MEAT-PIE-1 - Finnish meat pie This is an excellent-tasting stomachfiller. My dear mother gave me this recipe when I moved away from home. She probably thought that it would give me that feeling of home. It does. I have tried it on my friends, and it is always a hit. My mother is from Finland. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) DDOOUUGGHH 3 oz _b_u_t_t_e_r 1 cup _m_i_l_k 1 oz _y_e_a_s_t _c_a_k_e (or 1 package of dried yeast) 1/3 cup _s_u_g_a_r 3 cups _w_h_e_a_t _f_l_o_u_r FFIILLLLIINNGG 1 _l_a_r_g_e _y_e_l_l_o_w _o_n_i_o_n 1 lb _g_r_o_u_n_d _m_e_a_t (mixed beef and pork) 1 1/4 cups _c_o_o_k_e_d _r_i_c_e (left-over rice is fine) 1 cup _c_r_e_a_m 1 _e_g_g _s_a_l_t _a_n_d _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Make the dough: melt the butter and add milk. Heat the mix- ture to 100 deg. F. Crumble the yeast into a bowl. Add the butter-and-milk mixture and whip it until the yeast as dis- solved. Add sugar, salt and flour and stir until it becomes a dough. Cover the bowl, and let rise in a warm place for about 40 minutes. (2) While the dough rises, chop the onion into very small pieces, and put in a large frying pan. Add the ground meat immedi- ately and saute' for 10 minutes, stirring occasionally. Add the cooked rice and saute' this mixture another 5 minutes. Add the cream, season to taste with salt and pepper, and turn off the heat. Let the frying pan stand on the stove, covered, until the dough is ready. Preheat the oven to 450 deg. F (3) Roll out the dough so it fits in a 12x16 inch baking dish. Put the dough into the dish so that the dough covers the whole dish (this is the most difficult part; don't be dis- couraged if you have to roll out the dough again). (4) Add the filling on top of the dough. Whip the egg and spread it over the filling. Bake it on the bottom rack in the oven for about 20 minutes. (5) When the pie has cooled off a bit; cut it into pieces that are 1 1/4 inches by 6 inches (the traditional size of lihapi- irakka in Finland). Serve. NNOOTTEESS While eating lihapiirakka, you can try the hard work of pronouncing its name. "Liha" means meat and "piirakka" is just "piirakka". The fill- ing can of course be varied. Other traditional Finnish fillings for other "piirakka"s are blueberries (with some potato flour on top) and cottage cheese. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 30 minutes preparation, 30 minutes cooking and cooling. _P_r_e_c_i_s_i_o_n_: measure the crust ingredients carefully. CCOONNTTRRIIBBUUTTOORR Krister Valtonen Dept. of CS, University of Linkoping, Sweden. {seismo,mcvax}!enea!liuida!obelix!valtonen 2 Aug 2005 363 MEAT-PIE-2(M) Alt.Gourmand Cookbook (18 May 86) MEAT-PIE-2(M) UUPPPPEERR MMIICCHHIIGGAANN PPAASSTTIIEESS MEAT-PIE-2 - Cornish-style meat pies from the UP The pasty (_P_A_H_-_s_t_e_e) is a kind of English meat pie. It was brought to the Upper Peninsula of Michigan by Cornish miners in the mid-nineteenth century. The UP version differs slightly from the original Cornish pasty in that it has more vegetables and less meat and crust. You can eat pasties hot, warm, or cold. If you wrap them in aluminum foil when they come out of the oven, they'll keep warm for hours. Or, you can refrigerate/freeze them and reheat them later. (Maybe the original "fast food"?) Most people who live in the UP don't bother to make their own pasties; they buy them from bakeries and pasty shops (which are as common as hamburger joints are in other parts of the country). As a former resi- dent, though, sometimes I get homesick and resort to making them myself. This is the recipe my mother sent me. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) CCRRUUSSTT 2 cups _f_l_o_u_r 1/2 cup _s_h_o_r_t_e_n_i_n_g 1/4 cup _l_a_r_d 1/4 cup _s_c_r_a_p_e_d _s_u_e_t _w_a_t_e_r FFIILLLLIINNGG 1 1/4 lbs _c_o_a_r_s_e_l_y _g_r_o_u_n_d _b_e_e_f 4 _m_e_d_i_u_m _p_o_t_a_t_o_e_s_, diced 1 _l_a_r_g_e _o_n_i_o_n_, chopped 1/4 cup _r_u_t_a_b_a_g_a (swede), diced 1 _c_a_r_r_o_t_, diced _s_a_l_t _a_n_d _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Put the flour in a bowl and cut in the shortening, lard, and suet. Add just enough water to make a soft dough. (2) Divide the dough into four parts and roll out each piece into a circle about the size of a dinner plate. (3) Crumble the meat into a bowl and stir in the potatoes, onion, rutabaga, and carrot. (4) Divide the mixture into four parts, putting some on one side of each piece of dough. Sprinkle generously with salt and pepper. (5) Fold the pastry over the filling to make half-moon shaped pies. Seal the edges and cut a couple of small slits on the top. (6) Bake on a cookie sheet at 375 deg. F for 30 to 35 minutes, then reduce heat to 350 deg. F and bake 15 more minutes. NNOOTTEESS These have a high cholesterol content. I've tried using an ordinary vegetable-shortening pie crust, but it invariably turns out too dry and crumbly to hold together. (Authentic UP pasties have a crust that's thin, moist, and somewhat chewy, not a flaky crust.) If anyone has any ideas, I'd love to hear about them. You can also cook the filling by itself in a casserole dish if you're feeling lazy about making the crust. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 30 minutes preparation, 1 hour cooking and cooling. _P_r_e_c_i_s_i_o_n_: measure the crust ingredients. CCOONNTTRRIIBBUUTTOORR Sandra Loosemore Evans & Sutherland Computer Corporation, Salt Lake City {decwrl, utah-gr!uplherc}!esunix!loosemor 2 Aug 2005 364 MEAT-PIE-3(M) Alt.Gourmand Cookbook (21 May 86) MEAT-PIE-3(M) KKEERRRRYY''SS MMEEAATT PPIIEE MEAT-PIE-3 - Australian baked meat pie This recipe is an original creation of my wife, Kerry. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) PPAASSTTRRYY 1/4 lb _b_u_t_t_e_r 3/4 cup _w_h_i_t_e _f_l_o_u_r 3/4 cup _s_e_l_f_-_r_a_i_s_i_n_g _f_l_o_u_r _i_c_e _c_o_l_d _w_a_t_e_r FFIILLLLIINNGG 2 lb _l_a_m_b _o_r _b_e_e_f (pre-cooked cubes) 2 _m_e_d_i_u_m _b_r_o_w_n _o_n_i_o_n_s 1/4 cup _s_e_a_s_o_n_e_d _f_l_o_u_r (flour with basil, oregano, and pepper) 1/2 lb _m_u_s_h_r_o_o_m_s 6 _t_o_m_a_t_o_e_s 1 _c_a_p_s_i_c_u_m _(_g_r_e_e_n _p_e_p_p_e_r_)_, sliced 1 cup _b_r_e_a_d_c_r_u_m_b_s 1/2 cup _t_o_m_a_t_o _s_a_u_c_e PPRROOCCEEDDUURREE PPAASSTTRRYY (1) Cut butter and flour with two knives until mixture contains particles the size of small peas. (2) Sprinkle with cold water until pastry clings together. Shape into ball and place in refrigerator for 1/2 hour. (3) Roll out to cover pie dish (8 inch). Leave enough pastry for a top. (4) Pre-bake the pie shell for 10 minutes at 350 deg. F. To pre- vent crust walls from collapsing, fill with dry beans for the first five minutes. (5) Make the filling: fry onions and meat, continuing until onion is lightly browned. Add flour mix, sliced tomatoes, sliced capsicum, tomato sauce and breadcrumbs to pan. Continue until capsicum is softened. Add mushrooms and fry for 1 minute more. (6) Place the fried mix into the pre-baked pie shell, cover with pastry lid and cook in moderate oven for 20 minutes. (7) Serve hot RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 30 minutes preparation, 30 minutes cooking and cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Michael Gigante Royal Melbourne Institute of Technology, Melbourne Vic., Australia seismo!munnari!cidam.oz!mg mg%cidam.oz@seismo.css.gov -or- mg%cidam.oz@australia (CSNET) 2 Aug 2005 365 MEAT-PIE-4(M) Alt.Gourmand Cookbook (4 Jul 88) MEAT-PIE-4(M) KKAALLAAKKUUKKKKOO MEAT-PIE-4 - Rye bread pie with fish and pork filling This is an ancient national food prepared and eaten in Savo (eastern Finland). IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) FFIILLLLIINNGG 2 lb _s_m_a_l_l _f_i_s_h 1 1/2 lb _p_o_r_k_, sliced into strips like bacon, but about 1/4 to 1/2 inch thick. 3 Tbsp _s_a_l_t (omit salt if pork is already salted) _a_l_l_s_p_i_c_e (optional. Traditionalists omit this) DDOOUUGGHH 2 1/2 cups _w_a_t_e_r 3 1/4 cups _r_y_e _f_l_o_u_r (sifted) 1 3/4 cups _w_h_e_a_t _f_l_o_u_r (sifted) 4 tsp _s_a_l_t 1/2 oz _y_e_a_s_t (2 standard packages) PPRROOCCEEDDUURREE (1) Clean the fish, removing fins, large scales, and entrails. You may leave the heads if you dare to eat them. (2) Mix the flours, and salt. Add the yeast to the water. (3) When the yeast is fully dissolved, make a thick dough by pouring flour mixture into water and blending well. The ratio of flour to water depends on the nature of the flours. This ratio of 1:2 by volume works well in Finland with Finnish flours. Where flours contain more gluten you should use slightly less water. (4) Set aside 4 Tbsp of dough to be used later. Roll out the remaining dough into a circular shape 3/4 inch thick. (5) Assemble the meats into the dough: cover the inner half of the dough circle with half of the pork (the pork should cover a circle whose diameter is half the diameter of the rolled dough). Then put all of the fish over top of the pork, and add allspice and extra salt if you are using them. Finish with the second half of the pork. (6) Preheat oven to 500 deg. F. Lift the edges of the dough all around the filling and glue together with a little water so that you have the filling surrounded from all directions with 3/4-inch-thick dough. Put upside down (the seam downwards) on a baking sheet and let it rise about half an hour at room temperature. (7) Put the kalakukko in a 500 deg. F oven for long enough to brown the dough, which will seal it against moisture. Then lower the temperature to about 250 deg. F and let it bake for 4 to 7 hours depending on the size of the fish (bigger fish need more cooking time). You can brush some melted butter over the top of the dough just after lowering the tempera- ture; this will give it a prettier appearance. If it starts to leak while baking, fill holes with the dough which was set aside. (8) Serve hot or cold. NNOOTTEESS Kalakukko was used as travelers food because it stays edible very long when unopened. Also in medieval times salt was the only way to preserve meat and it was expensive, so with this way you could use all the salt in salt pork. The word kala-kukko means fish-cock (the bird). You can use any small fish (shorter than 8 inches). Small scales and spikes don't matter because they soften during the prolonged cooking. Make sure you use unsmoked pork. 2 Aug 2005 366 MEAT-PIE-4(M) Alt.Gourmand Cookbook (4 Jul 88) MEAT-PIE-4(M) RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate (some skill with dough is required). _T_i_m_e_: 45 minutes preparation, 30 minutes attended baking, 4-7 hours unattended baking. _P_r_e_c_i_s_i_o_n_: Careful measurement not necessary, but the consis- tency of the dough (which will depend on the nature of your flours) is important. If the dough is either too soft or too hard, the kalakukko will leak. CCOONNTTRRIIBBUUTTOORR Heikki Putkonen University of Oulu, Finland putko@tolsun.oulu.fi 2 Aug 2005 367 MEATBALLS-1(M) Alt.Gourmand Cookbook (13 Jan 86) MEATBALLS-1(M) MMEEAATTBBAALLLLSS IINN TTOOMMAATTOO SSAAUUCCEE MEATBALLS-1 - Simple meatballs in herb and garlic tomato sauce I've been making this recipe since I was about 10 years old, and I don't remember where we got it. It's easy and very good, though. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44--66)) SSAAUUCCEE IINNGGRREEDDIIEENNTTSS:: 13 oz _c_a_n_n_e_d _t_o_m_a_t_o_e_s (1 large can), coarsely chopped, with juice 4 oz _t_o_m_a_t_o _s_a_u_c_e (1 small can) 1 clove _g_a_r_l_i_c_, minced 1/2 cup _p_a_r_s_l_e_y_, chopped 1 tsp _c_h_i_l_i _p_o_w_d_e_r MMEEAATTBBAALLLL IINNGGRREEDDIIEENNTTSS:: 1 lb _p_o_r_k _s_a_u_s_a_g_e 1/2 cup _p_a_r_s_l_e_y_, chopped 1/2 cup _c_r_a_c_k_e_r _c_r_u_m_b_s 1/2 cup _p_a_r_m_e_s_a_n _c_h_e_e_s_e (grated) 1 _e_g_g 1 lb _p_a_s_t_a (tagliarini, spaghetti, or whatever) PPRROOCCEEDDUURREE (1) Combine the sauce ingredients and bring to a boil while preparing the meatballs. (2) Mix all meatball ingredients. It is easiest to do this with your hands. Form into walnut-sized balls. (3) Drop the meatballs into BOILING sauce. If the sauce is not boiling, the meatballs will fall to pieces. Simmer gently for about an hour. If you are making the sauce to eat right away, you will probably want to skim the grease that cooks out of the sausage periodically. If you are making this ahead, the grease will congeal when it sits overnight in the refrigerator, and you can remove it easily then. (4) Check for salt. Depending on the brands of sausage and toma- toes you use, you may not need any. If you need to add salt, be sparing. (5) Boil the pasta. Pour the sauce and meatballs over it and serve with grated parmesan, or combine and reheat in a casse- role, sprinkled with parmesan. NNOOTTEESS This is fine made a day ahead. Chilling it gives you a chance to remove the grease that cooks out of the sausage. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 1 hour cooking. _P_r_e_- _c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto CA hplabs!oday 2 Aug 2005 368 MEATBALLS-2(M) Alt.Gourmand Cookbook (20 Jan 87) MEATBALLS-2(M) SSWWEEDDIISSHH MMEEAATTBBAALLLLSS MEATBALLS-2 - A Swedish national dish This is a traditional Swedish recipe. It is served at the smorgasbord and also at Christmas in Swedish homes (as one of many dishes). It can also be served with brown sauce, potatoes and lingonberry jam at lunch or dinner. Kids love the meatballs with pasta. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 1/2 cup _b_r_e_a_d _c_r_u_m_b_s 1/2 cup _m_i_l_k 1 _s_m_a_l_l _o_n_i_o_n 1 lb _g_r_o_u_n_d _m_e_a_t (mixture of beef and pork) 1 _e_g_g _s_a_l_t _a_n_d _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Mix bread crumbs and milk. Let it swell for about 10 minutes. (2) Mince the onion and fry it until soft. (3) Mix all the ingredients. (4) Form into small balls with your hands. This is easier to do with wet hands. The size of the balls can vary a little, but a cherry is too small and a ping-pong ball is too big. (5) Fry the balls in butter in a frying pan (medium hot) for about 5 minutes. Turn them around to get them fried on all sides. The balls get dark brown. NNOOTTEESS It's a little bit tricky to get the balls round. Don't put all the meatballs in the frying pan at once. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 30-40 minutes. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Anders Rantila CS Dept, Univ of Linkoping, Sweden seismo!mcvax!enea!liuida!ara 2 Aug 2005 369 MEATLOAF-1(M) Alt.Gourmand Cookbook (21 May 86) MEATLOAF-1(M) SSTTEEVVEE''SS MMEEAATT LLOOAAFF MEATLOAF-1 - A quick and flavorful meat loaf This is my own adaption of a recipe I got many years ago from a Camp- bell's soup cookbook. It usually gets rave reviews from guests: IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44--66)) LLOOAAFF 2 lbs _h_a_m_b_u_r_g_e_r 1 _e_g_g dash _n_u_t_m_e_g 1/4 tsp _b_l_a_c_k _p_e_p_p_e_r 1/2 cup _c_a_n_n_e_d _m_u_s_h_r_o_o_m _s_o_u_p _c_o_n_c_e_n_t_r_a_t_e 1/2 cup _o_n_i_o_n_, chopped 1/2 cup _b_r_e_a_d _c_r_u_m_b_s 1/3 cup _m_a_r_i_n_a_r_a _s_a_u_c_e (or spaghetti sauce or pizza sauce) 2 _g_a_r_l_i_c _c_l_o_v_e_s_, minced 2 tsp _s_e_a_s_o_n_e_d _s_a_l_t (or use a mixture of salt, pepper, cayenne, and celery seed). SSAAUUCCEE 8 oz _c_a_n_n_e_d _m_u_s_h_r_o_o_m _s_o_u_p _c_o_n_c_e_n_t_r_a_t_e (use the rest of the can) 3 oz _m_u_s_h_r_o_o_m_s_, sliced 1/2 cup _s_o_u_r _c_r_e_a_m 1/4 cup _d_r_i_p_p_i_n_g_s (from baking the loaf) PPRROOCCEEDDUURREE (1) Preheat oven to 425 deg. F. (2) Mix all ingredients together well, shape into loaf and put into a pan. If you use a roasting rack instead of a bread pan, the loaf will be less greasy, and you can use some of the drippings to make the sauce. (3) Bake 20 minutes uncovered at 425 deg. F. Turn down the oven to 375 deg. F and continue baking, uncovered, for 55 more minutes. (4) Make the sauce: Fry the mushrooms in the drippings and then combine the drippings and mushrooms with the mushroom soup and sour cream. Heat this mixture in a sauce pan. When meat- loaf is done, put on a plate, cover with sauce, slice, and eat. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 1 1/2 hours cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Steven A. Minneman Fujitsu America Inc, San Jose, Ca ihnp4!pesnta!fai!stevem "The best government is no government at all." 2 Aug 2005 370 MEATLOAF-2(M) Alt.Gourmand Cookbook (23 May 86) MEATLOAF-2(M) MMOOMM''SS MMEEAATTLLOOAAFF MEATLOAF-2 - A nice, simple meatloaf This is the meatloaf my mother makes. Where she got the recipe, who knows? Probably from _h_e_r mother.... I think it's the best meatloaf in the world (and I'm sure you think _y_o_u_r meatloaf is the best!). IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 1 cup _b_r_e_a_d _c_r_u_m_b_s 3/4 cup _m_i_n_c_e_d _o_n_i_o_n 1/4 tsp _g_a_r_l_i_c _p_o_w_d_e_r 2 _e_g_g_s (slightly beaten) 2 lbs _g_r_o_u_n_d _m_e_a_t (I often use a combination of beef and lamb) 2 Tbsp _h_o_r_s_e_r_a_d_i_s_h pinch _s_a_l_t 1/4 cup _m_i_l_k _o_r _w_a_t_e_r 1 Tbsp _d_r_y _m_u_s_t_a_r_d 3/4 cup _c_a_t_s_u_p PPRROOCCEEDDUURREE (1) Combine all ingredients except for 1/2 cup of the catsup. Place into a loaf pan, or shape into a loaf on a baking sheet. Spread the reserved catsup on top of the loaf. (2) Bake at 400 deg. F for 40 minutes. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 45 minutes cooking and cooling. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Alan M. Marcum Sun Microsystems, Mountain View, California sun!nescorna!marcum 2 Aug 2005 371 MEATMARINADE-2(M) Alt.Gourmand Cookbook (20 May 86) MEATMARINADE-2(M) SSIIMMPPLLEE MMAARRIINNAADDEE MEATMARINADE-2 - A simple, and quite superb meat marinade. This is a truly wonderful marinade. Just take the steak out of the freezer in the morning before you go to work and pop it in the mari- nade. IINNGGRREEDDIIEENNTTSS ((11 sseerrvviinngg)) 1 Tbsp _s_o_y _s_a_u_c_e _(_d_a_r_k_) 1 Tbsp _b_r_o_w_n _s_u_g_a_r 1 tsp _o_i_l 1 _g_a_r_l_i_c _c_l_o_v_e PPRROOCCEEDDUURREE (1) Crush the garlic and mix all ingredients together. (2) Add meat (steak) and leave for _a_t _l_e_a_s_t 1 hour, the longer the better. NNOOTTEESS The recipe calls for 1 clove of garlic, but we often use 2 or more. Be careful with the soy sauce, if it is too salty the marinade is not so good. This basic mixture can be varied infinitely; particularly, you can use more marinade than this for one piece of meat. I like to use sesame oil, or mustard oil for a little "bite" instead of a bland vegetable oil. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1 minute. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Kevin J. Maciunas Flinders University, South Australia seismo!munnari!flinders.oz!kevin kevin%flinders.oz@seismo.css.gov 2 Aug 2005 372 MELOMACARONA(D) Alt.Gourmand Cookbook (13 Dec 87) MELOMACARONA(D) MMEELLOOMMAACCAARROONNAA MELOMACARONA - Traditional greek Christmas cookies soaked in honey syrup This is one of the two kinds of confection that are traditionally con- sumed in large quantities in Greece during the holiday season (the other is kourabiedes). I suppose the name translates to something like "honey macaroons", except that they are not really macaroons. I got the recipe from a greek cookbook. IINNGGRREEDDIIEENNTTSS ((mmaakkeess aabboouutt 4400 ppiieecceess)) 1 1/2 cups _o_l_i_v_e _o_i_l 1/2 cup _u_n_s_a_l_t_e_d _b_u_t_t_e_r (at room temperature) 1 cup _b_e_e_r 3/4 tsp _g_r_o_u_n_d _c_i_n_n_a_m_o_n 1/4 tsp _g_r_o_u_n_d _c_l_o_v_e_s _o_r_a_n_g_e _p_e_e_l (use the grated peel of one orange) 1 cup _s_u_g_a_r 2 cups _f_i_n_e_l_y _g_r_o_u_n_d _s_e_m_o_l_i_n_a 6 cups _f_l_o_u_r 1/2 tsp _b_a_k_i_n_g _s_o_d_a 1/2 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1 tsp _s_a_l_t 1 1/2 cup _s_u_g_a_r (for the syrup) 1 1/2 cup _h_o_n_e_y 1 cup _w_a_t_e_r 1/2 cup _c_h_o_p_p_e_d _w_a_l_n_u_t_s PPRROOCCEEDDUURREE (1) Put the olive oil, butter, beer, cinnamon, cloves, orange peel and sugar in a mixing bowl and beat until they are thor- oughly blended. (2) Sift about one cup of flour with the baking soda, baking pow- der and salt, and blend into the mixture. (3) Add the semolina, a cup at a time, into the mixture. (4) Add the enough of the remaining flour, a cup at a time, until you get a rather firm dough (you may need a bit more or less than the amount mentioned in the ingredients list). Use your hands to do the mixing, as an electric mixer will be useless after the first two or three cups of flour have been added. (5) Roll the dough into cylinders, about two inches long and one inch in diameter, flatten them with your hands, and place them on cookie sheets greased with a little olive oil. Bake at 350 deg. F for half an hour. (6) Remove the cookies from the oven, and let them cool for about half an hour. (7) Make the syrup: mix the sugar, honey and water, and bring them to a boil. Cook on low heat for three minutes and skim off the foam that forms on top. (8) Pour the hot syrup over the cookies, sprinkle them with the chopped walnuts and let them soak overnight. NNOOTTEESS You can use flour instead of semolina, but only as a last resort, as you won't be able to get that wonderful grainy texture which you get if you use semolina. The amounts given here are for only half a recipe. Considering that it is very hard to eat only one melomacarono, making the full recipe may not be as outrageous as it sounds! RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Easy to moderate. _T_i_m_e_: 30 minutes preparation, 30 minutes baking, 30 minutes cooling, overnight soaking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Kriton Kyrimis Princeton University, Princeton, New Jersey, USA 2 Aug 2005 373 MELOMACARONA(D) Alt.Gourmand Cookbook (13 Dec 87) MELOMACARONA(D) princeton!kyrimis kyrimis@princeton.edu 2 Aug 2005 374 MELON-BALLS-1(V) Alt.Gourmand Cookbook (7 Jul 87) MELON-BALLS-1(V) MMEELLOONN BBAALLLL SSAALLAADD MELON-BALLS-1 - Margaret's X-rated melon balls I had a lettuce and tomato sandwich Saturday with mustard instead of mayonnaise. Better than I would have feared. But the big discovery of the week is Margaret's X-rated melon balls. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 3 _m_e_l_o_n_s_, in three different colors 1/3 cup _c_h_i_c_k_e_n _b_r_o_t_h 1/4 cup _s_h_e_r_r_y _v_i_n_e_g_a_r 1/3 cup _l_e_m_o_n _j_u_i_c_e 4 _g_a_r_l_i_c _c_l_o_v_e_s_, crushed 1/4 tsp _s_a_l_t 1/4 tsp _b_l_a_c_k _p_e_p_p_e_r 2 Tbsp _f_r_e_s_h _t_a_r_r_a_g_o_n_, minced 2 Tbsp _f_r_e_s_h _c_h_e_r_v_i_l_, minced 2 Tbsp _l_e_m_o_n _b_a_s_i_l_, minced PPRROOCCEEDDUURREE (1) Cut melons of three different colors into melon balls and drain the balls in a colander. Save the juice to make sher- bet. (2) Make a very strong salad dressing of chicken broth, sherry vinegar, lemon juice, crushed garlic, salt, pepper, and minced fresh tarragon, chervil, and lemon basil. (3) Dress the drained melon balls and let the dressing sink in for half an hour. (4) Serve with sliced ham and toast. NNOOTTEESS In truth, I have to report that Margaret herself thought the garlic was too much; but I didn't. This recipe is not wholly unrelated to fruit curry, another godsend for the overplump. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 30 minutes waiting. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Mary-Claire van Leunen DEC Systems Research Center, Palo Alto, California, USA mcvl@src.dec.com -or- decwrl!decsrc!mcvl 2 Aug 2005 375 MISS-MUD-CAKE(D) Alt.Gourmand Cookbook (12 Mar 85) MISS-MUD-CAKE(D) MMIISSSSIISSSSIIPPPPII MMUUDD CCAAKKEE MISS-MUD-CAKE - Mississippi mud cake IINNGGRREEDDIIEENNTTSS ((MMaakkeess 11 llaarrggee--ppaann ccaakkee)) 1 cup _m_a_r_g_a_r_i_n_e 1/2 cup _c_o_c_o_a 2 cups _s_u_g_a_r 4 _e_g_g_s_, slightly beaten 1 tsp _v_a_n_i_l_l_a 1 1/2 cup _f_l_o_u_r 1/8 tsp _s_a_l_t 1 1/2 cup _c_h_o_p_p_e_d _p_e_a_n_u_t_s 2 cups _m_i_n_i_a_t_u_r_e _m_a_r_s_h_m_a_l_l_o_w_s PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) Melt the margarine in a saucepan. (3) Add the cocoa, and stir until blended. (4) Remove the saucepan from the heat, add the sugar, eggs, vanilla, and mix them all together. (5) Combine the flour, salt, and the nuts in a bowl, and stir so that the nuts are coated with the flour. Add this gradually to the mixture in the saucepan. (6) Spoon this into a greased 13x9x2 inch pan and bake for 35-40 minutes in the preheated oven. (7) Spread the marshmallows on the warm cake. NNOOTTEESS When the cake cools, you will notice the reasoning behind its name. It may not look like much, but it sure tastes great. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 40 minutes cooking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Arun Welch Ohio State University, CIS Dept., Columbus, Ohio welch@osu-eddie.UUCP 2 Aug 2005 376 MOROCCAN-FISH(M) Alt.Gourmand Cookbook (16 Jan 87) MOROCCAN-FISH(M) MMOORROOCCCCAANN FFIISSHH MOROCCAN-FISH - Spicy Moroccan fish I got this recipe from a newspaper lying around a friend's house. It is very spicy. It will burn your mouth off. Do not use on unsuspect- ing friends, unless you're trying to get rid of them. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 44 sseerrvviinnggss)) 5 _g_a_r_l_i_c _c_l_o_v_e_s_, chopped 2 Tbsp _c_u_m_i_n 2 Tbsp _o_l_i_v_e _o_i_l 1 Tbsp _d_r_i_e_d _p_e_p_p_e_r _f_l_a_k_e_s 2 Tbsp _c_i_l_a_n_t_r_o_, _c_h_o_p_p_e_d _j_u_i_c_e _o_f _1_/_2 _l_e_m_o_n 1 lb _f_i_l_e_t_s _o_f _r_e_d _s_n_a_p_p_e_r PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) Mix garlic, cumin, olive oil, pepper flakes, cilantro, and lemon juice into a paste. (3) Put the filets in a shallow baking dish and spread this paste over them. Cover tightly with foil. (4) Bake at 350 deg. F for 5 to 10 minutes (a little longer if the filets are thick). NNOOTTEESS You could substitute other types of fish. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 10 minutes cooking. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Evelyn C. Leeper AT&T Information Systems, Holmdel New Jersey, USA ihnp4!mtgzy!ecl 2 Aug 2005 377 MOUSSAKA(MV) Alt.Gourmand Cookbook (6 Mar 86) MOUSSAKA(MV) VVEEGGEETTAARRIIAANN MMOOUUSSSSAAKKAA MOUSSAKA - vegetarian version of the Greek classic This recipe is not for the faint-hearted cook. It's very good, and it takes a lot of work. Don't waste it on someone who would be just as satisfied with steak and salad! IINNGGRREEDDIIEENNTTSS ((SSeerrvveess ttwweellvvee ppeeooppllee)) TTOOMMAATTOO SSAAUUCCEE 2 _l_a_r_g_e _o_n_i_o_n_s 2 Tbsp _o_l_i_v_e _o_i_l 2 Tbsp _b_u_t_t_e_r 2 cups _m_i_n_c_e_d _m_u_s_h_r_o_o_m_s (if you _i_n_s_i_s_t upon using meat, substitute 1 lb ground beef or lamb for the mushrooms) 3 _t_o_m_a_t_o_e_s_, peeled and pure'ed 3 Tbsp _t_o_m_a_t_o _p_a_s_t_e 3/4 cup _d_r_y _r_e_d _w_i_n_e 1/2 cup _c_h_o_p_p_e_d _p_a_r_s_l_e_y 1 tsp _c_i_n_n_a_m_o_n 1 Tbsp _f_i_n_e_l_y _c_h_o_p_p_e_d _g_a_r_l_i_c 1 Tbsp _o_r_e_g_a_n_o 1 tsp _s_u_g_a_r BBEECCHHAAMMEELL SSAAUUCCEE 4 cups _m_i_l_k 1/2 cup _b_u_t_t_e_r 6 Tbsp _f_l_o_u_r 1/8 tsp _n_u_t_m_e_g 1/4 tsp _w_h_i_t_e _p_e_p_p_e_r TTHHEE CCAASSSSEERROOLLEE some _o_l_i_v_e _o_i_l 3 lb _e_g_g_p_l_a_n_t 4 _e_g_g_s_, beaten 2 cups _r_i_c_o_t_t_a _c_h_e_e_s_e 1 cup _d_r_y _b_r_e_a_d _c_r_u_m_b_s 2 cups _g_r_a_t_e_d _k_e_f_a_l_o_t_y_r_i _o_r _p_a_r_m_e_s_a_n _c_h_e_e_s_e PPRROOCCEEDDUURREE (1) First make the tomato sauce: peel and mince onions. Saute' onions in 2 Tbsp oil and 2 Tbsp butter, over moderate heat, until they are soft and lightly colored (about 8 minutes). Add mushrooms and saute'. Stir in tomatoes, tomato paste, wine, parsley, seasonings and sugar. (2) Reduce heat to low and simmer uncovered, for 30-45 minutes, stirring occasionally. Most of the liquid should be evapo- rated, and the mixture quite thick. Remove skillet from heat and let it cool completely. (3) Start seasoning the eggplants: peel eggplants and slice ver- tically, 1/8 to 1/4 inch thick. Sprinkle lightly with salt and let sit for 30 minutes. (4) Now make the Bechamel Sauce: Place the milk in a saucepan, and heat it just until tiny bubbles appear along the edges. Remove and set aside. (5) Melt one cube butter in 3-quart saucepan over very low heat until foamy, being careful not to brown. Slowly add the 6 Tbsp flour, stirring constantly until smooth (3-4 minutes), and still being careful not to let it brown. Add the milk slowly, whipping with a wire whisk. When the mixture is thick and smooth, remove it from the heat and stir in season- ings. Cool sauce slightly. (6) Back to the eggplant: Rinse well with cold water; squeeze gently and pat dry. Dredge the eggplant in 1 1/2 cups flour, and saute' each in olive oil until it is brown on both sides. (7) Put it all together: Stir ricotta cheese until it is smooth and creamy. Gently fold it into the Bechamel sauce. Stir in beaten eggs until thoroughly incorporated. (8) Remove and discard any excess oil that has risen to the top of the tomato mixture. (9) Lightly grease a 16x10 baking pan that is at least 3 inches deep, and sprinkle the bottom with a few breadcrumbs. Place 2 Aug 2005 378 MOUSSAKA(MV) Alt.Gourmand Cookbook (6 Mar 86) MOUSSAKA(MV) a layer of eggplant in the pan, following with a layer of tomato mixture. Sprinkle with breadcrumbs and grated cheese. Repeat as many times as you have eggplant to last. (10) Pour the Bechamel-ricotta sauce over the top and bake at 300 deg. F for one hour, or until a golden-brown crust has formed on top. Remove moussaka from oven and let it stand undis- turbed 20-30 minutes; the delay allows the layers to fuse. NNOOTTEESS The Bechamel-egg-ricotta mixture will overflow all but the largest (professional size) food processors. Use a mixer or blend by hand. This recipe is sized for a large cake pan. If you cut the recipe in half it will fit into an ordinary lasagna-size baking dish. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 2 hours to prepare, 1 hour to bake, 20-30 minutes to set and cool. Some can be done ahead of time. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK for eggplant, tomato mixture. CCOONNTTRRIIBBUUTTOORR Moira Mallison Tektronix, Inc. Beaverton, Oregon, USA tektronix!moiram 2 Aug 2005 379 MOUSSE-CHOC-1(D) Alt.Gourmand Cookbook (19 May 86) MOUSSE-CHOC-1(D) CCHHOOCCOOLLAATTEE MMOOUUSSSSEE MOUSSE-CHOC-1 - A rich but not cloying chocolate mousse This recipe is based on one that appeared several years ago in _B_o_n _A_p_p_e_t_i_t. After much experimentation, we have come up with this recipe, which is less sweet than the original and downright scrumptious. (I even like it, and I don't generally like chocolate anything.) IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 1122--2200)) CCRRUUSSTT 1/2 cup _b_u_t_t_e_r 1 cup _f_l_o_u_r 1 _e_g_g _y_o_l_k (see note) 1 tsp _v_a_n_i_l_l_a 1 tsp _g_r_a_t_e_d _l_e_m_o_n _p_e_e_l (optional) FFIILLLLIINNGG 13 oz _s_e_m_i_s_w_e_e_t _c_h_o_c_o_l_a_t_e (see note) 3 oz _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e 2 _w_h_o_l_e _e_g_g_s 4 _e_g_g_s_, _s_e_p_a_r_a_t_e_d 16 oz _w_h_i_p_p_i_n_g _c_r_e_a_m _p_o_w_d_e_r_e_d _(_c_o_n_f_e_c_t_i_o_n_e_r_'_s_) _s_u_g_a_r PPRROOCCEEDDUURREE (1) Make the crust: Preheat oven to 350 deg. F. Cut flour and butter together. With a fork mix in egg yolk, vanilla, and lemon peel. Press onto the bottom and sides of a 9 inch springform pan, and bake for 10-12 minutes at 350 deg. F, or until it just begins to turn slightly golden. (2) Melt all the chocolate in a double boiler. (3) Whip the whipping cream with 2-3 Tbsp of powdered sugar (the stiffer you whip it, the stiffer the mousse will be). (4) Beat the eggs whites with 2-3 Tbsp powdered sugar. (5) Remove the top pan of the double boiler (with the melted chocolate) from the bottom pan and let it cool a bit. ("Cool" means it's only cool enough so that when you add the eggs in the next step, they don't cook. You still need to be able to stir it.) (6) Add the whole eggs to the chocolate, one at a time, and mix well. (7) Then add the egg yolks one at a time and mix well. (8) Mix some of the whipping cream (enough to lighten the choco- late) into the chocolate. (9) Alternately fold in the whipping cream and the egg whites into the chocolate. (10) Pour into the crust. (11) Refrigerate 6 hours or overnight. NNOOTTEESS This is my cheesecake crust. A graham cracker crust works well too. The original recipe used a crust made from chocolate wafer cookies. If you have no better use for the extra egg white in making the crust, add it to the eggwhites used in the filling. I don't recommend Ghirardelli chocolate, as it's too sweet. The function of the powdered sugar is to help the cream/whites stiffen. The sweetness of the mousse comes from the semisweet chocolate, not the powdered sugar. Note 6: You can also use a 12-inch springform. Instead of putting the crust up the entire sides, just go up half way. Or you can use two 8-inch springforms. In this case either spread the crust very thin or increase the crust by 50%. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate to hard. _T_i_m_e_: About 45-60 minutes for beginners, 30 minutes once you have it down. Cooking time: 15 minutes for the 2 Aug 2005 380 MOUSSE-CHOC-1(D) Alt.Gourmand Cookbook (19 May 86) MOUSSE-CHOC-1(D) crust. _P_r_e_c_i_s_i_o_n_: crust ingredients should be measured precisely. CCOONNTTRRIIBBUUTTOORR Aviva Garrett Santa Cruz, CA Excelan, Inc., San Jose, CA ucbvax!mtxinu!excelan!aviva 2 Aug 2005 381 MOUSSE-CHOC-2(D) Alt.Gourmand Cookbook (23 May 86) MOUSSE-CHOC-2(D) MMIINNTT WWHHIITTEE CCHHOOCCOOLLAATTEE MMOOUUSSSSEE MOUSSE-CHOC-2 - Sinful and light mint chocolate mousse This concoction is a variation of another white chocolate mousse, which is a variation of a dark rum chocolate mousse. It was invented for a friend's birthday, which happens to be on St. Patrick's Day. We were sitting around the day before, planning the celebration, and I offered to bring some white mousse. Someone suggested it should be green, in honor of the occasion. I came up with the perfect way to make green chocolate mousse.... IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 4 oz _w_h_i_t_e _c_h_o_c_o_l_a_t_e 3 Tbsp _g_r_e_e_n _c_r_e_m_e _d_e _m_e_n_t_h_e 2 _e_g_g _w_h_i_t_e_s (at room temperature) 1 cup _h_e_a_v_y _c_r_e_a_m PPRROOCCEEDDUURREE (1) Melt the white chocolate in a double boiler. When melted, stir in the creme de menthe. Let it cool a bit, and stir in 2 1/2 Tbsp of cream. Let cool. (2) Beat the egg whites until stiff, but not dry. Fold the chocolate-creme-cream mixture into the beaten egg whites. The more carefully you fold, the lighter will be the mousse. (3) Whip the remaining cream, until soft peaks form. Fold the egg whites-chocolate mixture into the whipped cream. Again, the more air you preserve, the lighter the mousse. (4) Spoon carefully into small bowls or cups, and chill for about two hours. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate, depending on folding and whisking skills. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Alan M. Marcum Sun Microsystems, Mountain View, California sun!nescorna!marcum 2 Aug 2005 382 MOUSSE-CHOC-3(D) Alt.Gourmand Cookbook (30 Sep 86) MOUSSE-CHOC-3(D) HHIIPPPPOO PPOOTT DDEE MMOOUUSSSSEE MOUSSE-CHOC-3 - Extremely quick and easy chocolate mousse This is an adaptation of a very easy chocolate mousse recipe from San- dra Boynton's hilarious book, _C_h_o_c_o_l_a_t_e_, _t_h_e _C_o_n_s_u_m_i_n_g _P_a_s_s_i_o_n. It requires none of the laborious preparation that most French mousse recipes call for, and really optimizes the effort needed to consume the chocolate, which is, after all, what this is all about. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess oonnee ttoo ssiixx ppeeooppllee)) 4 oz _s_e_m_i_s_w_e_e_t _c_h_o_c_o_l_a_t_e 2 oz _b_i_t_t_e_r_s_w_e_e_t _c_h_o_c_o_l_a_t_e 2 cups _h_e_a_v_y _c_r_e_a_m_, well chilled. Whipping cream will do nicely. 1 tsp _a_l_m_o_n_d _e_x_t_r_a_c_t (optional) PPRROOCCEEDDUURREE (1) Melt the chocolate together in the top of a double boiler. Be careful to do this slowly, so as not to burn the choco- late, and to keep all moisture away from the pot. Let the chocolate cool for five minutes. (2) While the chocolate cools, whip the cream and almond extract together until very stiff. (3) Gently fold the cooled chocolate into the whipped cream. There will be many flecks of chocolate in the mixture. (4) If you're not going to eat it all yourself, spoon into six large wine glasses. Chill one hour. NNOOTTEESS If you're careful, you can also melt the chocolate in a microwave oven, in its wrapper. If you try this, be especially mindful of the semisweet chocolate, as the sugar therein caramelizes very quickly, leading to an awful mess (and ruined chocolate). RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 20 minutes preparation, 1 hour chilling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Chris Kent Digital Equipment Corp., Western Research Lab, Palo Alto, Calif., USA kent@decwrl.dec.com decwrl!kent 2 Aug 2005 383 MOZZ-FRIED(A) Alt.Gourmand Cookbook (5 Mar 87) MOZZ-FRIED(A) FFRRIIEEDD MMOOZZZZAARREELLLLAA CCHHEEEESSEE MOZZ-FRIED - Fried mozzarella sticks with marinara IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--88)) 1 lb _m_o_z_z_a_r_e_l_l_a _c_h_e_e_s_e 1/2 cup _f_l_o_u_r 3 _l_a_r_g_e _e_g_g_s 1 cup _b_r_e_a_d _c_r_u_m_b_s 1/2 tsp _g_a_r_l_i_c _p_o_w_d_e_r 1/2 tsp _o_r_e_g_a_n_o 1/2 tsp _g_r_o_u_n_d _c_u_m_i_n pinch _s_a_l_t _a_n_d _p_e_p_p_e_r 8 oz _m_a_r_i_n_a_r_a _s_a_u_c_e_, chilled _v_e_g_e_t_a_b_l_e _o_i_l PPRROOCCEEDDUURREE (1) Cut the mozzarella into sticks a bit more than about 1/4 in thick, and about 1 1/2 in long. Coat the sticks with flour, shaking off excess. (2) Combine the bread crumbs and seasonings in a flat dish. Beat the eggs and place in a separate bowl. (3) Coat the sticks by dipping them in the egg and then in the bread crumbs. The coating on the first stick should be fairly dry when you finish the last stick. Repeat with another dip in the egg and then in the bread crumbs. (4) Deep-fry the coated sticks in oil for about 3 to 4 minutes until the coating is cooked. Fry in batches, keeping the finished ones warm in the oven. (5) Serve with chilled marinara sauce or salsa. NNOOTTEESS Use your imagination when choosing spices. The spices listed here are just a suggestion. Be careful when frying, as some sticks split open when they are done, leaving lots of cheese in your frying oil. You may need more egg or bread crumbs, depending on how many sticks you have and how thick you coat them. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate (frying skill required). _T_i_m_e_: 10 minutes prepa- ration, 5 minutes cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Robin Harris Foster AT&T Information Systems, Lincroft N.J. mtuxo!rfoster 2 Aug 2005 384 MUESLI-1(B) Alt.Gourmand Cookbook (22 Oct 86) MUESLI-1(B) MMUUEESSLLII MUESLI-1 - cold, enriched porridge The trouble with buying packaged muesli is that it generally contains salt and sugar, often in larger quantities than you might choose for yourself. Making your own muesli is quick and easy, and you can change the ingredients and alter the proportions to suit yourself. After a few experiments, I've settled on this recipe: IINNGGRREEDDIIEENNTTSS ((44 ccuuppss)) 3 cups _r_o_l_l_e_d _o_a_t_s 1 cup _a_s_s_o_r_t_e_d _d_r_i_e_d _f_r_u_i_t 1 cup _b_r_a_n 1/4 cup _s_e_s_a_m_e _s_e_e_d_s 1/2 cup _n_u_t_s 3/4 cup _s_h_e_l_l_e_d _s_u_n_f_l_o_w_e_r _s_e_e_d_s 1 cup _b_a_n_a_n_a _c_h_i_p_s PPRROOCCEEDDUURREE (1) Mix all ingredients together. (2) Serve (about 5 heaped dessert spoons seems about the right amount) with milk, cream, yoghurt, or whatever you like on breakfast cereal. I've heard that fruit juice is an alterna- tive, but I haven't tried it. NNOOTTEESS Use your own choice of dried fruits. I like to cut 4 or 5 pieces of dried apricot into slivers, making up the balance with sultanas or raisins. I generally use unsalted peanuts, but I'm sure most nuts would be fine (how about almonds?). One word of warning: if you use quick-cooking oats instead of rolled oats, the result is decidedly mushy. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Stephen Withers University of Melbourne, Parkville, Victoria, Australia stephenw@murdu.oz 2 Aug 2005 385 MUESLI-BARS(A) Alt.Gourmand Cookbook (23 Sep 86) MUESLI-BARS(A) KKYYLLIIEE''SS MMUUEESSLLII BBAARRSS MUESLI-BARS - Delicious and nourishing bars for hiking or home This is a recipe that my daughter, Kylie, has perfected, starting from one published in some magazine. They are ideal to use as trail bars, being both filling and full of energy, but are also perfect as snacks at home or work. When on a hard bushwalk, eating these is a real high- light of my day. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 1155)) 1 cup _r_o_l_l_e_d _o_a_t_s 3 cups _c_r_u_s_h_e_d _c_o_r_n_f_l_a_k_e_s 1 cup _d_e_s_s_i_c_a_t_e_d _c_o_c_o_n_u_t 1 1/2 cups _m_i_x_e_d _d_r_i_e_d _f_r_u_i_t 3 1/2 Tbsp _f_u_l_l _c_r_e_a_m _m_i_l_k _p_o_w_d_e_r 4 oz _b_u_t_t_e_r 1/2 cup _p_a_c_k_e_d _b_r_o_w_n _s_u_g_a_r 1/2 cup _h_o_n_e_y 1/2 cup _p_e_a_n_u_t _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Mix the oats, cornflakes, coconut, dried fruit and milk pow- der together in a big bowl. (2) Simmer butter, sugar, honey and peanut butter together for 3 minutes, or microwave on high for 4 minutes (from cold), stirring every minute. (3) Pour sauce into dry mixture and mix well. (4) Press into a biscuit tray and put in refrigerator until cold. Cut when cold. NNOOTTEESS The bars are best kept in the refrigerator, although it's by no means essential. They soften in the heat but don't disintegrate. Any other cereal crumbs can be combined with cornflakes to make up the 3 cups. It's a good way to use up those otherwise annoying scraps. If too much powdery stuff goes in, the bars can be somewhat dense. Using Rice Bubbles (Rice Krispies) gives a lighter texture. Dessicated coconut is best, as shredded coconut is too course. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: Approximate measure- ment OK. CCOONNTTRRIIBBUUTTOORR Peter C. Maxwell Dept. of Comp. Sci., University of New South Wales, Sydney, Australia peterm%cadvax.oz@seismo.css.gov 2 Aug 2005 386 MUFFINS-1(B) Alt.Gourmand Cookbook (27 Mar 87) MUFFINS-1(B) BBLLUUEEBBEERRRRYY MMUUFFFFIINNSS MUFFINS-1 - Award-winning blueberry muffins These muffins won a blue ribbon during the years that I was eligible for the Dade County (Miami, Forida) Youth Fair. I think this particu- lar recipe came originally from the _B_e_t_t_e_r _H_o_m_e_s _a_n_d _G_a_r_d_e_n_s _C_o_o_k_b_o_o_k, but I could be wrong. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 1122 mmuuffffiinnss)) 1 3/4 cups _f_l_o_u_r 6 Tbsp _s_u_g_a_r 2 1/2 tsp _b_a_k_i_n_g _p_o_w_d_e_r 3/4 tsp _s_a_l_t 1 _e_g_g beaten 3/4 cup _m_i_l_k 1/3 cup _c_o_o_k_i_n_g _o_i_l 3/4 cup _b_l_u_e_b_e_r_r_i_e_s 1 tsp _l_e_m_o_n _p_e_e_l (optional) PPRROOCCEEDDUURREE (1) Preheat oven to 400 deg. F. Stir together the flour, sugar, baking powder, and salt. Make a well in the center. (2) In a separate bowl, combine the egg, milk, and oil. (3) Add egg mixture, all at once, to the flour mixture. Stir jjuusstt until moistened. Yes, the batter _s_h_o_u_l_d be lumpy. (If you try to stir all the lumps out, your muffins will be very tough.) (4) CCaarreeffuullllyy fold in blueberries and optional lemon peel. (5) Grease muffin cups, or line with paper bake cups; fill each 2/3 full. (6) Bake at 400 deg. F for 20-25 minutes, or until golden brown. Remove from pans; serve warm with butter. NNOOTTEESS The less you stir once you've combined the two mixtures, the better your muffins will be. (To a point--but overmixing is much more common than undermixing.) Frozen blueberries work fine, if you can't get hold of fresh berries. I'm sure other kinds of fruit will work fine, too, but I haven't tried them. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate (proper mixing technique required). _T_i_m_e_: 10 min- utes preparation, 25 minutes baking. _P_r_e_c_i_s_i_o_n_: measure the ingredi- ents. CCOONNTTRRIIBBUUTTOORR Jean Marie Diaz Massachusetts Institute of Technology, Cambridge, Mass., USA ambar@athena.mit.edu 2 Aug 2005 387 MUFFINS-2(B) Alt.Gourmand Cookbook (17 Aug 87) MUFFINS-2(B) BBRRAANN MMUUFFFFIINNSS MUFFINS-2 - Very rich and moist muffins with bran, raisins, nuts, and dates I experimented a lot to find the ultimate bran muffin recipe. I started with a recipe from the _B_e_t_t_y _C_r_o_c_k_e_r _C_o_o_k_b_o_o_k, but I've changed it enough that I'm willing to take all the credit for it. IINNGGRREEDDIIEENNTTSS ((1122 llaarrggee mmuuffffiinnss)) 1 _e_g_g 1 3/4 cups _c_r_e_a_m 3/4 cups _v_e_g_e_t_a_b_l_e _o_i_l 1 cup _w_h_e_a_t _b_r_a_n 1 Tbsp _b_a_k_i_n_g _p_o_w_d_e_r 1 tsp _s_a_l_t 1 cup _d_a_r_k _m_o_l_a_s_s_e_s 3/4 cup _w_h_o_l_e _w_h_e_a_t _f_l_o_u_r 3/4 cup _r_i_c_e _f_l_o_u_r 1/3 cup _u_n_c_o_o_k_e_d _o_a_t_m_e_a_l 1 cup _c_h_o_p_p_e_d _n_u_t_s 3/4 cup _r_a_i_s_i_n_s 3/4 cup _c_h_o_p_p_e_d _d_a_t_e_s PPRROOCCEEDDUURREE (1) Preheat the oven to 350 deg. F. Grease the bottoms of your muffin pan. Chop the nuts and dates. (2) Beat the egg, then add to it cream and oil. Mix this together well, then mix in the bran and let it sit there and absorb liquid for about five minutes. (3) In another large bowl measure and slightly blend the wheat and rice flour and the oatmeal. (4) Now that it's been about five minutes, add the baking powder, salt, and molasses to the soaking bran and mix thoroughly. (5) Dump the bran mixture into the flour mixture and blend a bit, then fold in the nuts, raisins, and dates. Try not to mix too much because overmixing can degrade the texture of the muffins. (6) Fill muffin tins about to the top and bake at 350 deg. F for about 25 minutes. NNOOTTEESS You can use milk instead of cream, but the muffins will not be as rich and moist. Using 1/3 hazelnuts and 2/3 walnuts adds a distinctive flavor. I like to let the batter sit in the refrigerator for a while (a few hours to overnight) before I bake it. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 15 minutes preparation, 30 minutes baking and cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Brad Chen DEC Western Research Laboratory, Palo Alto, Calif., USA chen@decwrl.dec.com 2 Aug 2005 388 MUSHROOM-SOUP(SP) Alt.Gourmand Cookbook (26 May 86) MUSHROOM-SOUP(SP) MMUUSSHHRROOOOMM SSOOUUPP MUSHROOM-SOUP - Quick and easy mushroom soup This is based on a recipe my sister got from her high school cookery class. It's easy to make whilst constructing a more involved main course. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 8 ozs _m_u_s_h_r_o_o_m_s 2 1/2 cups _m_i_l_k 1 _s_t_o_c_k _c_u_b_e (beef or chicken) 2 Tbsp _b_u_t_t_e_r 2 Tbsp _f_l_o_u_r 2 Tbsp _l_e_m_o_n _j_u_i_c_e _s_a_l_t_, _w_h_i_t_e _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Wash mushrooms and cut into slices. (2) Melt butter over medium heat. (3) Fry the mushrooms for about 2 minutes or so. (4) Stir in flour to form a thickish paste. (5) Gradually stir in the milk and stock while heating. (6) Add the lemon juice and seasoning, bring to the boil. (7) Simmer for about 10 minutes (or longer if you want). NNOOTTEESS My sister insists on using a chicken stock cube, but I prefer beef. Chicken gives you a lighter colour, but I prefer the darker colour given by the beef. (Of course, real stock is better, but takes time to prepare) RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Julian Onions University of Nottingham, Nottingham, UK. jpo@cs.nott.ac.uk 2 Aug 2005 389 MUSHROOM-SOUP2(M) Alt.Gourmand Cookbook (14 Jan 87) MUSHROOM-SOUP2(M) PPAAPPRRIIKKAA MMUUSSHHRROOOOMM SSOOUUPP MUSHROOM-SOUP2 - A rich dill, paprika and mushroom soup I first saw this at "Old Wives Tale", a restaurant in Portland Oregon. The waiter there said that this had been on the menu every day for a year, and highly recommended it. The soup was delicious. I was pleas- antly surprised to find a recipe for it in Molly Katzen's _M_o_o_s_e_w_o_o_d _C_o_o_k_b_o_o_k. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 33--44)) 12 oz _m_u_s_h_r_o_o_m_s_, cleaned and sliced 2 cups _c_h_o_p_p_e_d _o_n_i_o_n 1 _g_a_r_l_i_c _c_l_o_v_e_, crushed 4 Tbsp _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 3 Tbsp _f_l_o_u_r 1 cup _m_i_l_k 2 tsp _d_i_l_l _w_e_e_d 1 Tbsp _H_u_n_g_a_r_i_a_n _p_a_p_r_i_k_a 1 Tbsp _t_a_m_a_r_i _b_l_a_c_k _p_e_p_p_e_r_, to taste _s_a_l_t_, to taste 2 tsp _l_e_m_o_n _j_u_i_c_e 2 cups _v_e_g_e_t_a_b_l_e _s_t_o_c_k _o_r _w_a_t_e_r 1/4 cup _f_r_e_s_h _p_a_r_s_l_e_y 1/2 cup _s_o_u_r _c_r_e_a_m PPRROOCCEEDDUURREE (1) Saute' onions in large pot with half the butter for 5 minutes. Add mushrooms and crushed garlic along with dill, paprika, stock, and tamari. Simmer covered for 15 minutes. (2) In a saucepan, melt butter over medium heat and stir in flour. Whisk while heating for 2 minutes, then add milk. Stir often for 10 minutes or until thick. (3) Combine mushroom mixture with sauce and simmer for 15 min- utes. Add sour cream. (4) Add lemon juice and salt and pepper to taste before serving. Top with chopped parsley. NNOOTTEESS Tamari is a kind of soy sauce; if you can't find it, you can use ordi- nary soy sauce. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1 hour. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Nicholas Horton Aiken Computation Lab, Harvard University, Cambridge, Massachusetts, USA horton@harvard.harvard.edu 2 Aug 2005 390 MUSHROOM-SOUP3(S) Alt.Gourmand Cookbook (29 Oct 87) MUSHROOM-SOUP3(S) MMUUSSHHRROOOOMM SSOOUUPP MUSHROOM-SOUP3 - Mushroom soup with whisky This is my family's favourite mushroom soup recipe. The recipe origi- nally came from a small booklet produced by Carnation. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66)) 1 lb _s_l_i_c_e_d _m_u_s_h_r_o_o_m_s 2 _l_a_r_g_e _o_n_i_o_n_s_, chopped 1 Tbsp _F_r_e_n_c_h _m_u_s_t_a_r_d 4 cups _b_e_e_f _s_t_o_c_k 1/3 lb _s_l_i_c_e_d _l_e_g _h_a_m 12 oz _e_v_a_p_o_r_a_t_e_d _m_i_l_k 2 Tbsp _w_h_i_s_k_y 1 tsp _l_e_m_o_n _j_u_i_c_e PPRROOCCEEDDUURREE (1) Place the mushrooms, onions, mustard and stock in a saucepan and simmer gently for 20 minutes. Save a few mushroom slices for decoration later. (2) Add the remaining ingredients, except for the lemon juice. (3) Heat through, but do not boil. (4) Garnish with a few slices of mushroom (saved from before) and a squeeze of lemon juice. Serve. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Michael Oudshoorn Dept. of Computer Science, University of Adelaide, South Australia mjo@uacomsci.ua.oz 2 Aug 2005 391 MUSHROOMS-1(MV) Alt.Gourmand Cookbook (23 Feb 87) MUSHROOMS-1(MV) TTHHEE CCOOUUNNTTEESSSS''SS MMUUSSHHRROOOOMMSS MUSHROOMS-1 - A rich treat for mushroom lovers This recipe originated in _K_e_n _K_e_l_l_y _C_o_o_k_s, and is presented with only minor additions and changes. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 22 gglluuttttoonnss)) 1 lb _f_r_e_s_h _m_u_s_h_r_o_o_m_s sliced 4 Tbsp _b_u_t_t_e_r 2 Tbsp _f_l_o_u_r 2 tsp _b_r_o_t_h 1 1/2 cups _s_o_u_r _c_r_e_a_m 2 Tbsp _l_e_m_o_n _j_u_i_c_e 1 tsp _g_a_r_l_i_c _p_o_w_d_e_r 2 tsp _o_n_i_o_n _p_o_w_d_e_r 1/2 tsp _n_u_t_m_e_g 1/2 tsp _t_a_r_r_a_g_o_n 1/4 tsp _c_u_r_r_y _p_o_w_d_e_r 1/2 tsp _b_l_a_c_k _p_e_p_p_e_r_, fresh ground 1/4 tsp _s_a_l_t (or to taste) PPRROOCCEEDDUURREE (1) In a large frypan, melt the butter. Saute' mushrooms in but- ter until tender (about 5 minutes). (2) Mix flour and chicken base together. Sprinkle over mush- rooms. Cook one more minute, stirring. (3) Add sour cream, lemon juice, and all seasonings. Cook 2 to 3 minutes more, stirring. NNOOTTEESS We use chicken broth or chicken bouillon. If you use a vegetable broth this is a vegetarian dish. If you can resist digging in right away, cook this ahead of time to give the flavors a chance to mellow. At serving time, rewarm carefully over low heat. This is wonderful as a main dish served over rice, noo- dles or fettucini Alfredo. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 10 minutes cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Kathy Marschall Submitted for her by David Messer. Lynx Data Systems, Minneapolis, Minnesota, USA dave@viper.UUCP {amdahl,ihnp4,rutgers}!{dayton,meccts}!viper!dave 2 Aug 2005 392 MUSKRAT-1(M) Alt.Gourmand Cookbook (1 Apr 87) MUSKRAT-1(M) FFRREEDD''SS MMUUSSKKRRAATT MUSKRAT-1 - Muskrat roasted in tomato sauce In northwestern Ohio and downriver Detroit, we have "muskrat suppers" in the winter, sponsored by churches and volunteer fire departments to raise money, rather the way other people have chicken and ham dinners. This recipe comes from Fred Witty, via the cookbook put out by my par- ents' church. Legend has it that during the depression, the Bishop of Detroit declared muskrats to be fish (since they live in the water), so they could be eaten by Catholics on Fridays. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 3-4 _m_u_s_k_r_a_t_s (all fat and glands removed) 1/2 lb _b_a_c_o_n 1/2 bunch _c_e_l_e_r_y_, chopped 4 _o_n_i_o_n_s_, chopped 1/2 lb _o_l_e_o 1/2 tsp _c_a_y_e_n_n_e _p_e_p_p_e_r _s_a_l_t _p_e_p_p_e_r 21 oz _c_a_n_n_e_d _t_o_m_a_t_o _s_o_u_p (2 standard cans) PPRROOCCEEDDUURREE (1) Saute' bacon, celery, onions, oleo, and cayenne pepper together for 10 minutes. (2) Put rats in bottom of a pan you can cover tightly (my mother makes a double batch and uses the roaster she cooks turkey in). (3) Pour saute'ed mixture over the rats, and then cover with tomato soup. (Don't add water to the soup.) (4) Bake, covered, for 2 1/2 hours at 350 deg. F or until done. NNOOTTEESS Muskrats are small rodents that live in swamp and build beaver-like houses out of cat-tails and mud. In New Jersey and Ohio, at least, they are trapped for their fur; I suspect that knowing a trapper is the only way you can get muskrats. The recipe book I have has a recipe for muskrats for a crowd, that (for 20 rats) uses the above ingredients (but quantities unspecified, except it only uses 1/4 lb oleo), plus chopped green and red peppers, garlic salt, 5 bouillon cubes, and 3 bay leaves. Around Detroit, muskrats are cooked with cabbage and potatoes, and some folks at home roast them with apples and onions. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy once you have the muskrats. _T_i_m_e_: 30 minutes prepara- tion, 3 hours cooking. _P_r_e_c_i_s_i_o_n_: count the muskrats. CCOONNTTRRIIBBUUTTOORR Pat Carstensen Bell Communications Research, Inc., Red Bank, New Jersey, USA nvuxa!nvuxb!pjc2 2 Aug 2005 393 MUSTARD-GREENS(V) Alt.Gourmand Cookbook (18 Oct 84) MUSTARD-GREENS(V) MMUUSSTTAARRDD GGRREEEENNSS MUSTARD-GREENS - Cooked mustard greens with bacon and onion Lucky you! Down home mustard greens! IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 1 lb _m_u_s_t_a_r_d _g_r_e_e_n_s 1/2 lb _b_a_c_o_n 1 _y_e_l_l_o_w _o_n_i_o_n 1/2 tsp _p_e_p_p_e_r_, or to taste 2 Tbsp _v_i_n_e_g_a_r_, or to taste PPRROOCCEEDDUURREE (1) Wash the greens carefully about 5 times (like spinach, they can hide an incredible amount of grit) by soaking, then swishing in the water, then shaking out above the water and checking for dirt in the water. Repeat until there has been no grit twice. (2) Now, a hand-sized clump at a time, slice into thin strips (1/2 inches wide is fine). (3) Cook the bacon in a deep dish to render the fat. (4) Remove the bacon and saute' the onion slices until they are just beginning to turn brown. Add the sliced greens and stir over medium heat until they wilt, then add the reserved bacon and cover the dish. (4) When cooked, add pepper and vinegar, then serve. NNOOTTEESS How long you allow mustard greens to cook is a matter of taste. Tradi- tionally, they are cooked to death (in excess of an hour). I prefer them cooked for about 10-15 minutes after wilting. It is not usually necessary to add water, but do not allow them to dry out. There should be some "pot liquor" in the bottom when you're done, which people nor- mally fight over. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Richard Newman-Wolfe (nemo@rochester) University of Rochester Computer Science Department (pass the cornbread and the field peas, please) 2 Aug 2005 394 NANAIMO-BARS-1(D) Alt.Gourmand Cookbook (19 Dec 86) NANAIMO-BARS-1(D) NNAANNAAIIMMOO BBAARRSS II NANAIMO-BARS-1 - A Favorite Canadian sweet This comes from a page in an obscure magazine called something like _C_a_n_a_d_i_a_n _H_o_m_e_m_a_k_e_r, by way of a Canadian friend, Steve Deering. This is a traditional Canadian sweet, much loved and admired. The origin of the recipe seems to be lost in the mists of time, though everyone seems to agree that it comes from the town of Nanaimo, in British Columbia. IINNGGRREEDDIIEENNTTSS ((22 ddoozzeenn)) 1/2 cup _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 1/4 cup _w_h_i_t_e _s_u_g_a_r 1 _e_g_g 4 Tbsp _c_o_c_o_a 2 cups _G_r_a_h_a_m _w_a_f_e_r _c_r_u_m_b_s 1 cup _c_o_c_o_n_u_t 1/2 cup _c_h_o_p_p_e_d _n_u_t_s 1/4 cup _b_u_t_t_e_r 3 Tbsp _m_i_l_k 2 Tbsp _v_a_n_i_l_l_a _c_u_s_t_a_r_d _p_o_w_d_e_r (or pudding powder) 2 cups _s_i_f_t_e_d _i_c_i_n_g _s_u_g_a_r 4 squares _s_e_m_i_s_w_e_e_t _c_h_o_c_o_l_a_t_e 1 tsp _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Mix the 1/2 cup butter, white sugar, egg, and cocoa. Set over boiling water and stir until mixture resembles a cus- tard. (2) Combine crumbs, coconut, and nuts. Combine with the but- ter/sugar mixture, blending well. Spread and press tightly into a 9x9 inch pan. (3) Cream the 1/4 cup butter, milk, custard powder, and icing sugar. Spread over mixture in pan. Melt the chocolate over hot water; add butter and blend well. Spread over the icing. Let set. Chill and keep refrigerated. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation, several hours chill- ing. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Barry Hayes Stanford University, Stanford, California, USA bhayes@glacier.stanford.edu decwrl!glacier.stanford.edu!bhayes 2 Aug 2005 395 NANAIMO-BARS-2(D) Alt.Gourmand Cookbook (11 Jan 87) NANAIMO-BARS-2(D) NNAAIINNAAIIMMOO BBAARRSS IIII NANAIMO-BARS-2 - No-bake 3-layer (chocolate covered) bars Nanaimo bars are a traditional Canadian dessert, though nobody is cer- tain where the tradition came from. Laura Secord is a Canadian candy company; their cook book says this about the origin of these fattening delicacies: "A version of these no-bake bars developed in the Canadian kitchens of a well-known food company, was christened by them "Nanaimo bars" after the city of that name on Vancouver Island. Nanaimo (from sne-ny-mo, a local Indian term for a loose confederation of five bands) started as a Hudson Bay Trading Post in 1849." IINNGGRREEDDIIEENNTTSS ((MMaakkeess 2200)) CCRRUUSSTT 1/2 cup _b_u_t_t_e_r 1/4 cup _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 5 Tbsp _c_o_c_o_a 1 _e_g_g 1 tsp _v_a_n_i_l_l_a 1 2/3 cups _f_i_n_e _G_r_a_h_a_m _w_a_f_e_r _c_r_u_m_b_s 1 cup _d_e_s_i_c_c_a_t_e_d _c_o_c_o_n_u_t 1/2 cup _c_h_o_p_p_e_d _w_a_l_n_u_t_s CCRREEAAMMYY CCEENNTTEERR 1/4 cup _b_u_t_t_e_r 2 cups _s_i_f_t_e_d _i_c_i_n_g _s_u_g_a_r 1 _e_g_g CCHHOOCCOOLLAATTEE TTOOPPPPIINNGG 4 oz _s_e_m_i_-_s_w_e_e_t _c_h_o_c_o_l_a_t_e 1 Tbsp _b_u_t_t_e_r PPRROOCCEEDDUURREE ((CCRRUUSSTT)) (1) Grease a 9-inch square cake pan. (2) In a sauce pan combine the butter, sugar, cocoa, egg, and vanilla. Cook over medium heat stirring constantly, until smooth and slightly thickened. (3) Stir in the remaining crust ingredients and press into pre- pared pan. (4) Make the creamy center: cream the butter and gradually beat in icing sugar and egg. Spread over crumb mixture and chill for about 15 minutes. (5) Make the chocolate topping: melt the chocolate and butter together over hot water or in a microwave, being careful not to burn. Spread on top of the previous parts. (6) Chill until set. Cut into squares with a sharp knife. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Easy. _T_i_m_e_: 1 hour preparation, several hours chilling. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Steven Sutphen University of Alberta, Edmonton, Alberta, Canada Steve@alberta.uucp 2 Aug 2005 396 NOODLE-KUGEL(M) Alt.Gourmand Cookbook (21 Jan 86) NOODLE-KUGEL(M) MMOOMM SSTTEERRNN''SS NNOOOODDLLEE KKUUGGEELL NOODLE-KUGEL - Egg noodles, raisins, cinnamon, and apples IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 1122)) 6 _e_g_g_s 1 1/2 cups _s_u_g_a_r 1 Tbsp _b_a_k_i_n_g _p_o_w_d_e_r 1 Tbsp _v_a_n_i_l_l_a 4 oz _r_a_i_s_i_n_s (1 small box) 4 _a_p_p_l_e_s 1 lb _w_i_d_e _e_g_g _n_o_o_d_l_e_s (one box) 4 oz _b_u_t_t_e_r (1 stick) _c_i_n_a_m_m_o_n (for top) PPRROOCCEEDDUURREE (1) Peel the apples and and slice them into small wedges. (2) Beat the eggs until they are foamy, add the sugar gradually and beat well. (3) Cook the noodles according to package directions. Drain. (4) Melt the butter in a 9x13 metal baking pan. Swirl it around to coat the pan, and then pour the excess butter into the egg mixture. (5) Add baking powder and vanilla to egg mixture, mix well, and then slowly add drained noodles, apples and raisins. Mix thoroughly until all the noodles have been coated and look gooey. (6) Pour the egg/noodle mixture into the metal pan, top with cinammon if you desire, and bake at 425 deg. F for about 45 minutes to an hour, or until the top looks a little brown and crispy. The kugel should feel springy to the touch and not be "wet". (7) Let cool, cut into squares, and serve. NNOOTTEESS I use Muller's egg noodles. This feeds about 12 very hungry people (knoshers, as we call them) or 16 normal ones. What you don't eat right away you can wrap in aluminum foil and freeze for a month or two. If it's too sweet for your taste, you can use peaches or other fruit instead of the raisins. Warning: this stuff sits very heavy in the ol' stomach, so don't try to eat more than 2 pieces in a 24-hour period. Don't thank me, thank my mom. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 20 minutes preparation, 1 hour baking, 1/2 hour cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR From stern@tilt.FUN --hal stern, princeton university computer science dept. { allegra, seismo, ihnp4 }!princeton!flakey!stern 2 Aug 2005 397 NOODLE-KUGEL-2(MV) Alt.Gourmand Cookbook (11 Feb 86) NOODLE-KUGEL-2(MV) AAUUNNTT MMIILLDDRREEDD''SS NNOOOODDLLEE KKUUGGEELL NOODLE-KUGEL-2 - Noodle kugel using uncooked noodles This recipe is interesting because you don't cook the noodles first. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 1/4 cup _b_u_t_t_e_r 8 oz _n_o_o_d_l_e_s_, uncooked 3 _e_g_g_s_, beaten 4 oz _c_o_t_t_a_g_e _c_h_e_e_s_e 2 cups _m_i_l_k 1/3 cup _s_u_g_a_r 1 1/2 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 12 oz _c_r_u_s_h_e_d _p_i_n_e_a_p_p_l_e _w_i_t_h _j_u_i_c_e _c_o_r_n_f_l_a_k_e _c_r_u_m_b_s_, to top PPRROOCCEEDDUURREE (1) Melt butter in a 9x13 pan. (2) Add noodles. (3) Combine remaining ingredients, except crumbs, spread evenly over noodles. (4) Top with crumbs. (5) Bake at 350 deg. F for about an hour. NNOOTTEESS This recipe is very simple, but it does taste a little pastier than recipes that require the noodles to be cooked first. It also comes out very flatxmost of the kugel recipes I've made in the past use twice as many noodles in the same size pan. I found that some of the things can be increased, i.e., add more noodles, more pineapple, more cottage cheese. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 1 hour cooking. _P_r_e_c_i_- _s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR susan@sftig.UUCP (S.Eisen) AT&T Bell Laboratories, Summit, NJ 2 Aug 2005 398 NOODLE-KUGEL-3(V) Alt.Gourmand Cookbook (4 Feb 88) NOODLE-KUGEL-3(V) NNOOOODDLLEE PPUUDDDDIINNGG NOODLE-KUGEL-3 - A sweet egg noodle kugel IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88)) 1 lb _c_o_o_k_e_d _e_g_g _n_o_o_d_l_e_s (1 package) 2 cups _s_o_u_r _c_r_e_a_m 3 oz _c_r_e_a_m _c_h_e_e_s_e 1/2 cup _s_u_g_a_r 1 tsp _l_e_m_o_n _j_u_i_c_e 1 Tbsp _b_u_t_t_e_r 1/2 tsp _v_a_n_i_l_l_a _o_r _t_o _t_a_s_t_e 2 _e_g_g_s PPRROOCCEEDDUURREE (1) Cook the noodles the full time shown on the package for serv- ing. Our packages here usually give a time for casseroles and a time for serving. (2) Drain the noodles, place them in an oven-safe casserole and allow the butter to melt on them. Stir to mix the butter. (3) Beat all the remaining ingredients and add to the cooked noo- dles. (4) Bake uncovered at 350 deg. F for one hour. The top should be golden brown. NNOOTTEESS I usually add more vanilla, but this is the original recipe I took from my mother. If you like a soupier noodle pudding, increase the sour cream and cream cheese. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 1 hour baking. _P_r_e_c_i_- _s_i_o_n_: Approximate measurement ok. CCOONNTTRRIIBBUUTTOORR Syd Weinstein Datacomp Systems, Inc., Huntingdon Valley, Pennsylvania, USA {allegra, bellcore, bpa, vu-vlsi}!dsinc!syd 2 Aug 2005 399 NOODLES-SPICY(B) Alt.Gourmand Cookbook (1 Aug 86) NOODLES-SPICY(B) HHOOTT SSPPIICCYY CCOOLLDD NNOOOODDLLEESS NOODLES-SPICY - Easy spicy-hot cold noodles for summer This recipe is an easy prepare-ahead dish for a hot summer day. It makes a good barbecue side dish for all of us who are tired of potato salads. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44--66)) 1 lb _f_r_e_s_h _C_h_i_n_e_s_e _n_o_o_d_l_e_s 4 _s_c_a_l_l_i_o_n_s (or green onions), chopped 2 tsp _c_h_i_l_i _o_i_l 2 tsp _s_e_s_a_m_e _s_e_e_d _o_i_l 2 Tbsp _v_i_n_e_g_a_r 2 Tbsp _s_u_g_a_r 1 1/2 tsp _s_a_l_t 1/2 tsp _b_l_a_c_k _p_e_p_p_e_r (fresh ground) 1 tsp _M_S_G (optional) 2 _f_r_e_s_h _r_e_d _p_e_p_p_e_r_s chopped. PPRROOCCEEDDUURREE (1) Cook the noodles in boiling water for 3 minutes, then drain. Rinse them in cold water until they are cool, then set aside to drain. (2) Make the sauce by mixing together all of the other ingredi- ents. (3) Heat 4 Tbsp oil in a wok. When it is hot, pour in the sauce mixture, and then the noodles. Stir well to cover the noo- dles with sauce, then remove and cool. NNOOTTEESS You can serve this dish warm if you want, but it is better when cold. It is a good dish to prepare the previous day and leave in the refrig- erator overnight. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes to prepare, 2 or more hours chill- ing. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Rob Horn Infinet, North Andover, Massachusetts, USA {decvax,seismo!harvard}!wanginst!infinet!rhorn 2 Aug 2005 400 OAT-SQUARES(C) Alt.Gourmand Cookbook (10 Mar 87) OAT-SQUARES(C) BBUUTTTTEERRSSCCOOTTCCHH OOAATT SSQQUUAARREESS OAT-SQUARES - Easy butterscotch oatmeal pan cookies The easiest cookies (actually cookie-like objects) to make. My mother makes these, I don't know where the recipe is from. IINNGGRREEDDIIEENNTTSS ((mmaakkeess 3300--4400)) 2 cups _q_u_i_c_k _o_r _i_n_s_t_a_n_t _o_a_t_s 1 cup _b_r_o_w_n _s_u_g_a_r _(_p_a_c_k_e_d_) 1/2 cup _m_e_l_t_e_d _b_u_t_t_e_r 1/2 tsp _v_a_n_i_l_l_a PPRROOCCEEDDUURREE (1) Mix oats and brown sugar, mix in butter and vanilla. (2) Divide mixture evenly in 2 ungreased 8-inch square pans, spread evenly. Bake at 375 deg. F for about 10 minutes or until it looks golden-brown. Squares will be soft, but will harden when cool. (3) Allow to cool for 5 minutes, then mark in squares with a sharp knife. Loosen edges and allow to cool before removing from pans. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 15 minutes cooking and cooling. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Guy Middleton University of Waterloo, Waterloo, Ont. gamiddleton@watmath 2 Aug 2005 401 OATMEAL-BARS(D) Alt.Gourmand Cookbook (6 Oct 86) OATMEAL-BARS(D) OOAATTMMEEAALL BBAARRSS OATMEAL-BARS - Chewy rolled oatmeal bar cookies If I had ever dreamed that my oldest son would grow up to be the moder- ator of mod.recipes, I might have taught him how to make these cookies when he was young. They were his favorite cookies. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66 cchhiillddrreenn)) 1 cup _s_h_o_r_t_e_n_i_n_g 1 cup _b_r_o_w_n _s_u_g_a_r 1 cup _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 4 _e_g_g_s_, beaten well 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 1 1/2 cups _w_h_i_t_e _f_l_o_u_r_, sifted 1 tsp _s_a_l_t 1 tsp _b_a_k_i_n_g _s_o_d_a 2 cups _q_u_i_c_k_-_c_o_o_k_i_n_g _o_a_t_s 1/2 cup _c_h_o_p_p_e_d _w_a_l_n_u_t_s (optional) PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) Cream shortening and sugars. Add eggs and vanilla. Beat well. (3) Sift flour, salt, and soda and add to creamed sugars. Add oatmeal and nuts, and mix well. (4) Spread evenly into a greased 13x9x2-inch baking pan. Bake at 350 deg. F for 20 minutes. (5) While still warm, cut into squares and remove from pan. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 20 minutes baking. _P_r_e_c_i_s_i_o_n_: Measure the ingredients. CCOONNTTRRIIBBUUTTOORR Betty Reid Choate Rosemary Hall, Wallingford, Conn. USA {decwrl!mejac,yale,princeton}!spock!breid 2 Aug 2005 402 OATMEAL-BREAD(B) Alt.Gourmand Cookbook (31 Jan 86) OATMEAL-BREAD(B) OOAATTMMEEAALL HHOONNEEYY BBRREEAADD OATMEAL-BREAD - A yeast bread for people who like oatmeal IINNGGRREEDDIIEENNTTSS ((mmaakkeess 22 llooaavveess)) 2 cups _u_n_c_o_o_k_e_d _o_a_t_m_e_a_l e.g., Quaker's Old Fashioned Oatmeal 2/3 cup _h_o_n_e_y 2 Tbsp _s_a_l_t 3 Tbsp _b_u_t_t_e_r 1 cup _b_o_i_l_i_n_g _w_a_t_e_r 2 pkgs _a_c_t_i_v_e _d_r_y _y_e_a_s_t 1 cup _l_u_k_e_w_a_r_m _w_a_t_e_r 2/3 cup _m_i_l_k 5-6 cups _u_n_b_l_e_a_c_h_e_d _f_l_o_u_r (may substitute up to 2 cups whole wheat) _o_i_l PPRROOCCEEDDUURREE (1) Put the oatmeal, honey, salt and butter in a large mixing bowl. Add boiling water and mix together. Let stand for 45 minutes, stirring occasionally. (2) Following the yeast package directions, add the yeast to lukewarm water, and let it soften for about 5 minutes. Add the yeast mixture to the oats and honey mixture. Mix in the milk and stir well. (3) Stir in the flour, 1/2 cup at a time. When the dough is too stiff to stir, pour it out onto a well-floured surface, and knead it firmly, adding a little flour if necessary. Knead it until the dough is smooth and elastic (about 6-8 minutes). Form the dough into a ball. Place the dough into a large greased bowl, coating the entire ball of dough. (4) Cover with a damp cloth, and place in a warm, cozy, humid place. (I put it in a cool oven, with a small saucepan of hot tap water sitting on the bottom of the oven.) Let rise for about 1 1/2 hours, or until the dough has doubled in bulk. (5) Punch down the dough, and split in half. Spread the dough into two greased loaf pans, coating the dough as before, and cover with a damp cloth, and let rise for about an hour in a warm, cozy, humid place. (6) Bake at 350oF for 35-40 minutes, or until loaves sound hollow when tapped. Cool on a bread rack for about ten minutes. NNOOTTEESS Kneading is difficult to describe in words, but many cookbooks have pictures. The idea is to exercise the dough and work some more flour into it. Bread freezes very well; give it an hour or so to thaw, then heat it up at 350oF for about ten minutes. Instant and quick-cooking oatmeal is not satisfactory in this recipe. Besides the ubiquitous Quaker oats, you can use any commercial rolled oats or steel-cut oats. If you use the steel-cut oats, then soak for 1 hour in step 1. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy if you already know how to knead dough, moderate oth- erwise. _T_i_m_e_: 30 minutes preparation, 4 1/2 hours waiting time. _P_r_e_- _c_i_s_i_o_n_: All amounts (including times) are approximate. CCOONNTTRRIIBBUUTTOORR Harry S. Delugach University of Virginia, Dept. of Computer Science, Charlottesville, VA cbosgd!uvacs!hsd or decvax!mcnc!ncsu!uvacs!hsd 2 Aug 2005 403 OATMEAL-COOK-1(D) Alt.Gourmand Cookbook (11 Jun 86) OATMEAL-COOK-1(D) IINNVVIISSIIBBLLEE OOAATTMMEEAALL CCOOOOKKIIEESS OATMEAL-COOK-1 - Delicious high-fiber oatmeal drop cookies. These oatmeal cookies are for cookie lovers to splurge with. Not only are they great tasting, but they are very high in fiber content and easy to make. The recipe is mine and is based on several different ideas in different cookbooks as how to best to make them. In fun, I call them "Invisible Oatmeal Cookies" because they are wont to disap- pear whenever unguarded. Enjoy. IINNGGRREEDDIIEENNTTSS ((44 ddoozzeenn ccooookkiieess)) 1 cup _f_l_o_u_r 2 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1/2 tsp _s_a_l_t 1 tsp _g_r_o_u_n_d _c_i_n_n_a_m_o_n 1/4 tsp _g_r_o_u_n_d _n_u_t_m_e_g 1/2 cup _b_u_t_t_e_r (softened to room temperature) 1 cup _b_r_o_w_n _s_u_g_a_r (packed firmly into measuring cup) 1 1/2 cups _q_u_i_c_k _c_o_o_k_i_n_g _o_a_t_s (uncooked) 2 _l_a_r_g_e _e_g_g_s (lightly beaten) 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 1 tsp _a_l_m_o_n_d _e_x_t_r_a_c_t 1 cup _r_a_i_s_i_n_s 1 cup _d_a_t_e_s (chopped) 1 cup _p_e_c_a_n_s (chopped) PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. Sift together flour, baking pow- der, salt, cinnamon, and nutmeg until well blended. (2) In a separate bowl, stir softened butter with brown sugar until well mixed. (3) Stir sifted dry ingredients into butter-sugar mixture. Stir in dry oats and beaten eggs. Add vanilla and almond extracts. Mix thoroughly. Stir in raisins, chopped dates, and chopped pecans. Mix well until batter is firm. (4) Drop small dollops (each about 1 heaping teaspoon) about 2 inches apart onto a greased cookie sheet. Bake for 18 minutes in 350 deg. F oven until golden brown. Remove from cookie sheet, lay flat, and cool for 10 minutes before serving. NNOOTTEESS If any children (young or old) live within smelling distance of your stove, make extra cookies for when they suddenly show up for an unex- pected visit. The recipe may be halved, doubled, or whatever without harm. The bat- ter as well as the baked cookies freeze well. Thaw batter on counter- top. Thaw cookies either in microwave or in oven. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: measure the ingredi- ents. CCOONNTTRRIIBBUUTTOORR George Robertson Tandy Electronics R&D, Fort Worth, Texas ihnp4!sys1!sysvis!george 2 Aug 2005 404 OATMEAL-FUDGE(D) Alt.Gourmand Cookbook (19 Feb 87) OATMEAL-FUDGE(D) OOAATTMMEEAALL FFUUDDGGEE CCOOOOKKIIEESS OATMEAL-FUDGE - No-bake chocolate oatmeal cookies This may be my all-time favorite cookie recipe. I don't remember where I got this particular version of the recipe but I remember my great- aunt making these cookies for us as kids. IINNGGRREEDDIIEENNTTSS ((33 ddoozzeenn ccooookkiieess)) 3 cups _r_o_l_l_e_d _o_a_t_s 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 1 cup _c_h_o_p_p_e_d _n_u_t_s_, (optional) 2 cups _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 1/2 cup _c_o_c_o_a _p_o_w_d_e_r 1/2 cup _e_v_a_p_o_r_a_t_e_d _m_i_l_k 1/4 lb _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Combine oats, vanilla and nuts in a bowl and set aside. (2) Combine sugar, cocoa and evaporated milk in a heavy, 2-quart sauce pan. (3) Bring to a full rolling boil over medium high heat, STIRRING CONSTANTLY. Let boil, while stirring, for 2 minutes. (4) Remove pan from heat and add the butter. Stir until butter is melted and incorporated. (5) Quickly add oat mixture to pan and stir until well mixed. (6) Drop by the spoonful onto waxed paper. Let cool for 2 hours to set. NNOOTTEESS My great-aunt never put nuts in these cookies. I like nuts but I find that they get lost in the recipe. If you want the oats to be less prominent, use quick-cooking oats. They will fall apart somewhat in the final mixing. A heavy sauce pan makes burning the fudge less likely but stir, stir, stir, anyway. The cooking time at boil is important. Cooked too little the cookies will not set; too much and they start to harden before you get them out of the pan. These cookies are better the next day, if there are any left. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 20 minutes preparation and cook- ing, 2 hours cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients, watch the cooking time. CCOONNTTRRIIBBUUTTOORR Suzanne Padgett Hadron, Inc., Fairfax, Virginia, USA seismo!hadron!suz "There is no such thing as too much chocolate!" 2 Aug 2005 405 OATMEAL-SLICE(B) Alt.Gourmand Cookbook (21 May 86) OATMEAL-SLICE(B) BBRROONNWWYYNN''SS OOAATTMMEEAALL SSLLIICCEE OATMEAL-SLICE - Baked oatmeal biscuits (cookies) This recipe comes from my wife's sister-in-law's grand-mother (seri- ously). Real good stuff. IINNGGRREEDDIIEENNTTSS ((11 bbaattcchh)) 1 cup _s_e_l_f_-_r_a_i_s_i_n_g _f_l_o_u_r 1 cup _r_o_l_l_e_d _o_a_t_s 1 cup _d_e_s_s_i_c_a_t_e_d _c_o_c_o_n_u_t 1 cup _r_a_w _s_u_g_a_r 1 _e_g_g 1/2 lb _b_u_t_t_e_r 1 Tbsp _g_o_l_d_e_n _s_y_r_u_p PPRROOCCEEDDUURREE (1) Combine flour, oats, coconut, sugar and egg. (2) Melt butter and add golden syrup, then pour over combined ingredients and mix. (3) Spread over flat baking dish (1/2 inch thick), and cook for 25-30 mins at 350 deg. F. Slice when warm. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 30 minutes baking. _P_r_e_c_i_s_i_o_n_: Measure the ingredients. CCOONNTTRRIIBBUUTTOORR Michael Gigante Royal Melbourne Institute of Technology, Melbourne Vic., Australia seismo!munnari!cidam.oz!mg mg%cidam.oz@australia.csnet 2 Aug 2005 406 OATMEALCAKES(M) Alt.Gourmand Cookbook (13 Dec 87) OATMEALCAKES(M) OOAATTMMEEAALL PPAANNCCAAKKEESS OATMEALCAKES - Oatmeal and whole wheat pancakes I got this recipe from a friend. As she was relating it to me, we agreed on some modifications. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 33--44)) 1/2 cup _w_h_o_l_e _w_h_e_a_t _f_l_o_u_r 1 1/2 cups _r_o_l_l_e_d _o_a_t_s 1 Tbsp _b_a_k_i_n_g _p_o_w_d_e_r 1 tsp _g_r_o_u_n_d _c_i_n_n_a_m_o_n_, or more to taste 1/2 tsp _n_u_t_m_e_g_, or more to taste (optional) 1 _e_g_g_, beaten 1 Tbsp _h_o_n_e_y 1 Tbsp _m_e_l_t_e_d _b_u_t_t_e_r 1 1/2 cups _m_i_l_k 1 _a_p_p_l_e_, peeled, cored, and shredded, _o_r 1/2 cup _r_a_i_s_i_n_s_, or other fruit (optional) PPRROOCCEEDDUURREE (1) Combine the dry ingredients in a bowl. (2) Add the honey, butter, milk and fruit to the egg, then com- bine with the dry mixture. The batter should be fairly thick. If it seems too thick, add a bit more milk. (3) Cook on a hot, lightly buttered griddle. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes. _P_r_e_c_i_s_i_o_n_: approximate measure- ment OK. CCOONNTTRRIIBBUUTTOORR Ed Gould mt Xinu, Berkeley, California, USA {ucbvax,uunet}!mtxinu!ed 2 Aug 2005 407 OLIVE-PUFFS(A) Alt.Gourmand Cookbook (30 Oct 86) OLIVE-PUFFS(A) HHOOTT OOLLIIVVEE CCHHEEEESSEE PPUUFFFFSS OLIVE-PUFFS - Delicious hot appetizers IINNGGRREEDDIIEENNTTSS ((MMaakkeess aabboouutt 2255 ppuuffffss)) 1 cup _s_h_a_r_p _c_h_e_d_d_a_r _c_h_e_e_s_e_, grated 3 Tbsp _s_o_f_t _b_u_t_t_e_r 1/2 cup _f_l_o_u_r 1/4 tsp _s_a_l_t 1/2 tsp _p_a_p_r_i_k_a 25 _o_l_i_v_e_s (approx) PPRROOCCEEDDUURREE (1) Blend cheese with butter. (2) Add flour, salt, paprika. Mix well. (3) Dry olives. Wrap a spoonful of dough around each and seal well. (4) Bake at 400 deg. F for 15 minuntes. NNOOTTEESS You can freeze the unbaked cheese puffs on a cookie sheet and then store them in the freezer in a plastic bag. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes preparation, 15 minutes baking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Katherine Rives Albitz Hewlett-Packard, Ft. Collins, Colorado, USA hplabs!hpfcla!hpcnof!k_albitz 2 Aug 2005 408 OMELET-1(M) Alt.Gourmand Cookbook (5 Apr 86) OMELET-1(M) OOMMEELLEETT AARRNNOOLLDD BBEENNNNEETTTT OMELET-1 - Omelet with cream and smoked fish filling In the vein (sic) of artery cloggers, this recipe must be one of the highest-cholesterol dishes I've come across in years. It may sound unconventional, but delicious it most certainly is. I came upon it in the Bistro under the Everyman Theatre in Liverpool, circa 1978. The following is my reconstruction of the dish I had there. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22)) 6 _l_a_r_g_e _e_g_g_s (the fresher the better) 6 oz _s_m_o_k_e_d _h_a_d_d_o_c_k (or other smoked large-flaked white fish) 2 oz _f_i_n_e_l_y _g_r_a_t_e_d _s_h_a_r_p _c_h_e_d_d_a_r (the light yellow New York/Ver- mont style is best) 2/3 cup _h_e_a_v_y _c_r_e_a_m a little _b_u_t_t_e_r pinch _d_i_l_l pinch _s_a_l_t _a_n_d _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Prepare the fish by poaching it lightly (5 minutess) and then breaking it up into nice large flakes. (2) Whip the cream and fold in the grated cheese. Add the fish and set aside. (3) The remaining steps are a basic omelet recipe and can be used with any filling. Crack the eggs, beat them up with the dill, salt and pepper. (4) Meanwhile heat a frying pan. Add a knob of butter and let it melt. When it has stopped frothing and is just beginning to go brown... (5) Slop in half the egg mixture and immediately return to the heat and stir the eggs two or three times; then with a fork draw the edges into the middle and allow the un-solidified egg to run onto the exposed pan. (6) While it is still a mixture of fluffy and runny, add half of the haddock and cream mixture. Continue to cook until under- side begins to turn golden brown. (7) Fold over and serve on a hot plate with bread and butter immediately. (You can't leave it in the oven for ten minutes while you do another!) While it is being eaten, cook the second omelet. NNOOTTEESS My guess, although I haven't yet tried, is that the smoked haddock could be substituted with any large-flaked smoked white fish, like cod perhaps. The important point is that it should not have an overpower- ing flavour. I bought mine in a Scottish specialty shop in Kearny, NJ. Also, you should grate the cheese as finely as possible so that it blends smoothly with the cream. Now a diatribe on omelet pans. I have always been most successful with a small thin tinned-copper omelet pan (which loses its heat and reheats very quickly), and a heavy cast iron skillet, which maintains an even hot temperature (and doesn't need to be reheated after adding the egg mixture). Aluminum and stainless steel pans tend to cool down too much and then take too long to reheat which results in a dry leathery omelet. (But, there again, you may like 'em like that.) RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 15 minutes. _P_r_e_c_i_s_i_o_n_: measuring spoils the fun. CCOONNTTRRIIBBUUTTOORR Marcus G Hand AT&T Information Systems, Holmdel, New Jersey ihnp4!mtunh!mgh "The way to a man's heart-attack is through his stomach..." 2 Aug 2005 409 ONION-SOUP-1(SP) Alt.Gourmand Cookbook (26 May 86) ONION-SOUP-1(SP) OONNIIOONN SSOOUUPP ONION-SOUP-1 - Easy onion soup This recipe came from some ancient recipe cards we have. It makes a great starter and is almost trivially easy to prepare. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 1 1/2 lb _o_n_i_o_n_s 4 cups _b_e_e_f _s_t_o_c_k 2 oz _b_u_t_t_e_r _s_a_l_t_, _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Peel and slice the onions thinly. (2) Fry the onions in the butter until golden brown. This will take about 30 minutes. (3) Add the stock and simmer for 30 minutes. (4) Season and serve. NNOOTTEESS The amount of onions can be varied down to about half the amount given above. Onion soup in no way makes me a cannibal. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 1 hour cooking. _P_r_e_c_i_- _s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Julian Onions University of Nottingham, Nottingham, UK. jpo@cs.nott.ac.uk 2 Aug 2005 410 OSSO-BUCCO(M) Alt.Gourmand Cookbook (21 Jul 86) OSSO-BUCCO(M) WWHHIITTEE OOSSSSOO BBUUCCCCOO OSSO-BUCCO - Braised veal shanks in white wine This recipe is adapted from Marcella Hazan's _M_o_r_e _C_l_a_s_s_i_c _I_t_a_l_i_a_n _C_o_o_k_- _i_n_g_. Simple to make, this dish beats any "traditional" osso bucco with tomatoes and vegetables that I've had in the U.S. or Italy. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 8 slices _v_e_a_l _s_h_a_n_k_, each 1 1/2-2 inches thick. 1/4 cup _o_l_i_v_e _o_i_l 1/3 cup _u_n_s_a_l_t_e_d _b_u_t_t_e_r 2-3 cups _d_r_y _w_h_i_t_e _w_i_n_e 1 _l_e_m_o_n 8 Tbsp _f_r_e_s_h _p_a_r_s_l_e_y_, chopped fine _f_l_o_u_r_, _s_a_l_t_, _a_n_d _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Dredge the veal shank pieces well in flour. (2) In a large skillet with high sides, heat the olive oil and butter over moderately high heat until the butter stops foam- ing. If you do not have a skillet large enough to accommodate all of the meat in a single layer, use two smaller pans. (3) Add the veal shanks to the skillet and arrange in a single layer. Cook over moderately high heat until browned on one side. (4) Add a generous amount of salt and pepper. (5) Turn meat and brown the other side, and add salt and pepper. (6) Add enough white wine to nearly, but not quite, cover the meat. Reduce heat to a barely bubbling simmer. Cover with a well-fitting lid. Cook at a simmer for 2 1/2 hours. (7) Peel a thin layer of rind from the lemon. (I find that a veg- etable peeler gives me a nice thin layer of rind.) Cut rind into fine strips. (8) Remove veal shanks to a warm plate. The meat will be falling-off-the-bone tender, so a wide spatula is advised for this step to keep each shank intact. Keep meat warm through the next several steps. (9) Add lemon peel and chopped parsley to the sauce and place over high heat. Boil vigorously for several minutes to reduce sauce slightly. Stir to loosen any brown bits from the pan and then frequently to prevent burning. (10) Remove from heat and return shanks to skillet. Spoon sauce over shanks and replace skillet lid. Let sit for 3-5 minutes to reheat shanks. (11) Serve with sauce over shanks. NNOOTTEESS Veal shanks are a relatively inexpensive cut of meat. If possible, ask your butcher to use hind shanks which have more meat than do the forelegs. The key to this dish is the quality of the ingredients. I use the best olive oil (Italian, virgin first-press, cold-press) and table quality dry white wine (fume or sauvignon blanc) I can find at a reasonable price. For dredging, rather than using a plate of flour, I put about 2/3 cup flour in a plastic bag, put in the shanks one at a time, and shake to thoroughly cover all sides of the meat with flour. The flavor of the dish is light so I usually serve with a home-made pasta dish with a cream-based sauce and a steamed green vegetable. Be sure to have plenty of crusty bread on hand to soak up the sauce. For those who like the marrow, don't forget to spoon it out of the shanks. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 30 minutes preparation, 3 hours cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Pamela McGarvey UCLA Comprehensive Epilepsy Program 2 Aug 2005 411 OSSO-BUCCO(M) Alt.Gourmand Cookbook (21 Jul 86) OSSO-BUCCO(M) {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam 2 Aug 2005 412 OYSTER-SOUP(SP) Alt.Gourmand Cookbook (12 Nov 85) OYSTER-SOUP(SP) AARRTTIICCHHOOKKEE OOYYSSTTEERR SSOOUUPP OYSTER-SOUP - Chicken broth with artichokes and poached oysters This is a modern cajun-style recipe that I adapted from a local conve- nience-food cookbook by Jean Durkee. It's an intriguing combination of modern American ingredients with traditional cajun flavorings. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 6 Tbsp _b_u_t_t_e_r_, melted. 1/2 cup _s_h_a_l_l_o_t_s (chopped fine) 1/4 tsp _t_h_y_m_e 1 _b_a_y _l_e_a_f 1/2 tsp _c_a_y_e_n_n_e _p_e_p_p_e_r 2 Tbsp _f_l_o_u_r 14 oz _c_h_i_c_k_e_n _b_r_o_t_h (more or less won't hurt) 4 cups _o_y_s_t_e_r_s Drained; reserve liquid. Or use less, to taste. 14 oz _c_o_o_k_e_d _a_r_t_i_c_h_o_k_e _h_e_a_r_t_s 2 tsp _s_a_l_t 1/4 tsp _t_a_b_a_s_c_o _s_a_u_c_e 1/2 cup _w_h_i_p_p_i_n_g _c_r_e_a_m 3 Tbsp _p_a_r_s_l_e_y (chopped fresh) PPRROOCCEEDDUURREE (1) In a 3-quart casserole, melt butter and saute' shallots. When shallots are translucent, add thyme, bay leaf, and cayenne pepper. Add flour and whisk well. (2) Add broth, oyster water, artichoke hearts, salt, and tabasco. Bring to a boil. (3) Add oysters and parsley. Simmer on medium, partly covered, for exactly 5 minutes. Add whipped cream and serve immedi- ately. NNOOTTEESS Fresh parsley tastes much better than dried parsley. If the oysters are bigger than a small bite-size, cut them up before adding them to the soup. Use the smallest oysters you can find. When I'm not making a double recipe, I usually dump the entire 1-cup container of whipping cream into the soup, even though that's double what the recipe calls form. The timing on cooking the oysters is fairly critical. If you overcook them, they will be rubbery. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes. _P_r_e_c_i_s_i_o_n_: measure the spices. CCOONNTTRRIIBBUUTTOORR Deborah Pedersen Microelectronics Computer Corporation, Austin TX pedersen@mcchi2.ARPA 2 Aug 2005 413 PANCAKE-MIX(B) Alt.Gourmand Cookbook (22 Feb 85) PANCAKE-MIX(B) BBUUTTTTEERRMMIILLKK PPAANNCCAAKKEE MMIIXX PANCAKE-MIX - A make-it-yourself mix for buttermilk pancakes This recipe comes from the _M_o_r_e _M_a_k_e_-_a_-_m_i_x _C_o_o_k_e_r_y cookbook put out by HP Books. The premise of this book and its predecessor, _M_a_k_e_-_a_-_m_i_x _C_o_o_k_e_r_y is that you can save time and money by making your own mixes for every stage of dinner planning. It seems to work. IINNGGRREEDDIIEENNTTSS ((1100 ccuuppss ooff mmiixx)) 2 cups _b_u_t_t_e_r_m_i_l_k _p_o_w_d_e_r 8 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1/2 cup _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 8 tsp _b_a_k_i_n_g _p_o_w_d_e_r 4 tsp _b_a_k_i_n_g _s_o_d_a 2 tsp _s_a_l_t PPRROOCCEEDDUURREE ((PPaannccaakkee mmiixx)) (1) Sift the ingredients together well. Store in a container with a tight-fitting lid. IINNGGRREEDDIIEENNTTSS ((1100 ppaannccaakkeess)) 1 _e_g_g_, beaten 2 Tbsp _v_e_g_e_t_a_b_l_e _o_i_l 1 cup _w_a_t_e_r_, or more as needed. 1 1/2 cups _b_u_t_t_e_r_m_i_l_k _p_a_n_c_a_k_e _m_i_x (see above) PPRROOCCEEDDUURREE ((PPaannccaakkeess)) (1) Mix ingredients until blended together. (2) Let it stand five minutes. (3) Cook some pancakes. (4) Eat and enjoy. NNOOTTEESS Use the mix within 6 months of when you make it. The pancakes made from this mix aren't as sweet as those made from Aunt Jemima mix, but they are good. You can always add sugar, of course. Although we haven't tried this (yet), you could probably vary the recipe by using a different type of flour to make, for example, your own buckwheat pancakes. If you can't find buttermilk powder in your local grocery store, try a bulk food store. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes to make the mix if you have the ingredients. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Geoff Loker University of Toronto, Ontario USENET: {ihnp4 decwrl utzoo uw-beaver}!utcsri!utai!gkloker CSNET: gkloker@toronto 2 Aug 2005 414 PANCAKES-2(B) Alt.Gourmand Cookbook (3 Dec 86) PANCAKES-2(B) BBRREEAAKKFFAASSTT PPAANNCCAAKKEESS PANCAKES-2 - Light and fluffy breakfast pancakes The formula comes from _T_h_e _J_o_y _o_f _C_o_o_k_i_n_g by Irma S. Rombauer and Mar- ion Rombauer Becker. I bought the book when I was visiting California a few years back. The pancakes are to my liking, but my wife has had to endure vast quantities of failures before I got the right technique. These pancakes are amazing for their stupifying ability. No more than three can be eaten in one day. A slow and painful death will result from exceeding these guidelines. IINNGGRREEDDIIEENNTTSS ((88--1100 66--iinncchh ppaannccaakkeess)) 1 1/2 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1 tsp _s_a_l_t 3 Tbsp _s_u_g_a_r 1 3/4 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1/4 tsp _v_a_n_i_l_l_a _e_s_s_e_n_c_e 2 _e_g_g_s 3 Tbsp _b_u_t_t_e_r_, melted 10 floz _m_i_l_k PPRROOCCEEDDUURREE (1) Put a frying pan on a low to medium heat and melt the butter. (2) Whilst the butter is melting, measure the flour and sift into a large mixing bowl. (3) Add the salt, sugar and baking powder. (4) Measure the milk in a measuring jug. (5) Separate the eggs and place the whites in a cup, adding the yolks to the milk. (6) Add the melted butter from the frying pan. Remove as much from the pan as you can, but don't be too particular. The remaining butter in the frying pan will be used to cook the pancakes in. I use a rubber spatula to get most of it off the pan. Leave the ring on, but don't put the pan back on it. (I have an electric cooker which takes a long time to heat up). In this way you can start cooking the pancakes as soon as the batter is ready. (7) When the butter has coagulated, add the liquid mixture to the dry ingredients and mix them up. I use a metal spoon. It is at this stage you can judge whether the mixture has the right consistency. (8) Wash the measuring jug and dry it thoroughly. Pour the egg whites into it and whisk with an electric hand-held whisk. I whisk them until they are quite hard. (9) If there are lumps in the batter, you can user the whisk to get rid of them. (10) Using the spatula (from the butter, right?), transfer all the egg whites into the big bowl. (11) Fold the egg whites into the batter with the metal spoon until they are all incorporated. The batter is now ready. (12) Put the frying pan back on the heat and wait until it is to a reasonable temperature. I can't be more specific because it depends on your cooker and the frying pan that you are using. (13) Make the pancakes one at a time, turning them over when the underside is cooked. Eat immediately with butter and maple syrup. NNOOTTEESS The order that I do things is the result of much experimentation. I have a Creda Cavalier and use a Fissler German-made corrugated-bottom frying pan. With this combination I set the ring to 2.75-3.0. One way to test is to place a small dollop of batter in the frying pan. It should take about 1-2 minutes to brown. As the underside is brown- ing, bubbles should be forming on the top surface. The consitency of the batter and the temperature of cooking are correct when the bubbles fail to burst when the underside is fully cooked. 2 Aug 2005 415 PANCAKES-2(B) Alt.Gourmand Cookbook (3 Dec 86) PANCAKES-2(B) Now that I know what I'm doing, they're easy, but I had a awful lot of failures to start with. Don't expect success the first time. You won't be disappointed. The effort is worth it in the long run. What is important is to get the moisture content of the batter correct. If it is too sloppy; then the pancakes will be flat and stodgy. If the batter is too dry; then the pancakes will burn before they are cooked. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate until you learn the technique. _T_i_m_e_: 30 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Simon Kenyon The National Software Centre, Dublin, IRELAND simon@einode.UUCP 2 Aug 2005 416 PATATAS-POBRES(V) Alt.Gourmand Cookbook (3 Jan 85) PATATAS-POBRES(V) PPAATTAATTAASS PPOOBBRREESS PATATAS-POBRES - Garlic fried potatoes This recipe is adapted from _T_h_e _F_o_o_d_s _& _W_i_n_e_s _o_f _S_p_a_i_n, by Penelope Casas. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 3 Tbsp _o_l_i_v_e _o_i_l 4 _m_e_d_i_u_m _p_o_t_a_t_o_e_s_, in very thin slices _s_a_l_t 3 cloves _g_a_r_l_i_c_, _m_i_n_c_e_d 1 Tbsp _m_i_n_c_e_d _p_a_r_s_l_e_y PPRROOCCEEDDUURREE (1) Heat the oil in a 9 or 10 inch skillet. (2) Add the potato slices in layers, sprinkling each with salt. Add the minced garlic. Toss the mixture to coat potatoes evenly. (3) Lower the heat, cover tightly, and cook 20 minutes or until tender, scooping and turning occasionally. (The potatoes will be separated, not in a cake.) (4) Turn up the heat so that some of the potatoes brown. Sprinkle in the parsley and serve immediately. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 20 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Rita Coleman c/o tekigm!jimc Tektronix, Inc., Instruments Group, Beaverton, Oregon 2 Aug 2005 417 PATE-1(A) Alt.Gourmand Cookbook (24 Nov 87) PATE-1(A) MMUUSSHHRROOOOMM--BBAACCOONN PPAATTEE PATE-1 - PARTY PATE WITHOUT LIVER This is heavenly stuff for a buffet, and for those people who love to munch, but hate liver pate. We found it in a magazine some years ago. The magazine has long since been forgotten, but this I know by heart! IINNGGRREEDDIIEENNTTSS ((11 llaarrggee llooaaff)) 2 lbs _f_r_e_s_h _m_u_s_h_r_o_o_m_s_, chopped very fine 1/2 lb _b_a_c_o_n (or more, to taste) 2/3 cup _o_n_i_o_n_, chopped very fine 2/3 cup _c_e_l_e_r_y_, chopped very fine 8 oz _c_r_e_a_m _c_h_e_e_s_e_, at room temperature 4 _e_g_g_s 1/2 cup _p_a_r_s_l_e_y_, chopped very fine 2 cups _d_r_y _b_r_e_a_d _c_r_u_m_b_s 1 tsp _s_a_l_t 1 tsp _d_r_i_e_d _r_o_s_e_m_a_r_y 1 tsp _d_r_i_e_d _o_r_e_g_a_n_o 1/4 tsp _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Fry the bacon and crumble it as fine as possible. Reserve some of the grease. (2) Chop the mushrooms, onion, celery, and parsley as fine as possible. A food processor works best, but you can do it by hand if need be. (3) Saute' the onion and celery in the bacon grease until soft, then remove from the grease, and drain. (4) Meanwhile, beat the cream cheese slightly, and then beat in the eggs. Add all other ingredients to the eggs/cheese mix- ture. Mix thoroughly. (5) Grease a large loaf pan or two small, line with foil, and then grease the foil. Pat the mixture into the loaf pan and cover loosely with foil. Bake for 1 1/2 hours at 400 deg. F. (6) Let cool completely before serving. NNOOTTEESS This pate is actually best when refrigerated before serving. Serve with crackers, or with bread cut into shapes with cookie cutters. American bacon is called "smoked back bacon" in many other places. To make this a more elegant buffet dish, garnish the top with a thin layer of aspic. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy if you have a food processor. _T_i_m_e_: 20 minutes prepa- ration, several hours baking and cooling. _P_r_e_c_i_s_i_o_n_: Approximate mea- surement OK. CCOONNTTRRIIBBUUTTOORR Terry Grevstad Network Research Corporation, Oxnard, Calif., USA {sdcsvax,hplabs}!sdcrdcf!psivax!nrcvax!terry 2 Aug 2005 418 PAVLOVA-1(D) Alt.Gourmand Cookbook (10 Apr 86) PAVLOVA-1(D) PPAAVVLLOOVVAA II PAVLOVA-1 - Pavlova (Australian meringue dessert) This is a quintessentially Australian dish. The legend behind it is that it was created by a chef in Adelaide after he had seen Anna Pavlova dance, saying that he wanted to create a dessert that was as light and airy as her dancing. Australians pride themselves on their ability to cook a good Pavlova. When important visitors come to an Australian household, they are likely to be served a Pavlova with plenty of fresh fruit. There are many variations on the recipe. This one comes from my friend Janet Wiles. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66--88)) 4 _e_g_g _w_h_i_t_e_s (at room temperature) 1 cup _c_a_s_t_o_r _s_u_g_a_r 1 Tbsp _v_i_n_e_g_a_r _c_o_r_n_f_l_o_u_r PPRROOCCEEDDUURREE (1) With an electric mixer, beat the egg whites until soft peaks form, then gradually add the sugar (about 1 tsp every 30 sec- onds). This will take around 15 minutes. Beat until firm. (2) Add the vinegar. When combined, turn out onto a flat baking sheet that has been greased and dusted with cornflour. Shape it so that there will be a hollow in the centre to hold the fruit. (3) Cook in a pre-heated, warm oven (350-375 deg. F) for 10 min- utes, then at 200-250 deg. F for 40-50 mins. (4) When cooked, turn the oven off, and allow to cool slowly in the oven for at least an hour, preferably overnight. Gradual cooling is important. (5) Serve cold, topped with whipped cream and fresh fruit such as strawberries, bananas, and kiwi fruit. NNOOTTEESS Castor sugar is known in North America as "granulated sugar." Corn- flour is likewise "cornstarch." The higher temperature initially is to form a crust on the outside of the meringue base--it should be crisp on the outside, though not browned, and soft inside. It's important that the beaters and the bowl are really dry and clean. Uneven temperatures will cause the base to collapse (keep the oven door closed and let it cool _s_l_o_w_l_y). Experi- enced Pavlova cooks claim that electric ovens work best because they heat more uniformly. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 30 minutes preparation, 1 hour cooking, 1 or more hours cooling. _P_r_e_c_i_s_i_o_n_: Measure the ingredients. CCOONNTTRRIIBBUUTTOORR Janet Wiles (Janetw@basser.oz), Sydney University, Australia Transcribed by Kathy Morris (morris@diablo.ARPA), Stanford University 2 Aug 2005 419 PAVLOVA-2(D) Alt.Gourmand Cookbook (10 Apr 86) PAVLOVA-2(D) PPAAVVLLOOVVAA IIII PAVLOVA-2 - Pavlova (Australian meringue dessert) IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66--88)) 4 _e_g_g _w_h_i_t_e_s (from large eggs) 1 cup _c_a_s_t_o_r _s_u_g_a_r 1 tsp _c_o_r_n_f_l_o_u_r 1 tsp _v_i_n_e_g_a_r 1 tsp _v_a_n_i_l_l_a _f_l_a_v_o_u_r PPRROOCCEEDDUURREE (1) Preheat oven to 250 deg. F. (2) With an electric mixer beat the egg whites until soft peaks form, then gradually add the sugar. Beat until firm. (3) Add the cornflour, vinegar and vanilla. When combined, turn out onto a flat tray that has been greased and dusted with cornflour. Try a circular shape with slightly more mixture at the edges so that it may be served by placing goodies in its centre depression. (4) Cook in a pre-heated, cool (250 deg. F) oven for one hour. When cooked, turn the oven off, leave the oven door slightly ajar, and allow to cool slowly in the oven. This slow cool- ing works to prevent the loss of too much height. (5) Serve cold, with whipped cream and fresh fruit pieces, straw- berries and kiwi fruit for example. NNOOTTEESS Cornflour is known in North America as cornstarch. Castor sugar is known there as granulated sugar. Make sure that you start off with a clean bowl and beat the egg whites well. A bowl with smooth sides (glass, metal) will help the eggs to whip up. A plastic bowl with scratches prevents the eggs from attain- ing a very light texture. Also ensure that the sugar is fully dis- solved before going on to the next step. I have never had troubles from over-whipping. The final texture should be meringue on the inside with a thin crust on the outside. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 30 minutes preparation, 1 hour cooking, 1 hour cooling. _P_r_e_c_i_s_i_o_n_: Measure the ingredients. CCOONNTTRRIIBBUUTTOORR Alex Patison UUCP: {pyrcorp,sun}!pta!alex Pyramid Technology Australia ACSNET: alex@pta.oz 2 Aug 2005 420 PBUTTER-FUDGE(D) Alt.Gourmand Cookbook (8 Jan 86) PBUTTER-FUDGE(D) EEDD''SS PPEEAANNUUTT BBUUTTTTEERR FFUUDDGGEE PBUTTER-FUDGE - An extremely rich candy I got this recipe from a friend, Ed Firestone, who is arguably the best cook in Palo Alto. The results resemble Reese's Peanut Butter Cups that have attained Nirvana. Don't scrimp on the peanut butter; get the best you can find or make it yourself. If there's anything besides peanuts and salt in it, find another brand. IINNGGRREEDDIIEENNTTSS ((33 llbbss ooff ffuuddggee)) 1 lb _s_m_o_o_t_h _n_a_t_u_r_a_l _p_e_a_n_u_t _b_u_t_t_e_r 1 lb _p_o_w_d_e_r_e_d _s_u_g_a_r 1/2 lb _b_u_t_t_e_r (2 sticks--save the wrappers) 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 12 ounces _s_e_m_i_-_s_w_e_e_t _c_h_o_c_o_l_a_t_e (otherwise known as 1 bag of chocolate chips) PPRROOCCEEDDUURREE (1) Melt the chocolate in a bowl over hot water or the top of a double boiler. Make sure you don't get even a drop of water in the chocolate. Stir frequently with a spatula while doing the following steps and remove it from the hot water just as soon as it's melted. (2) Melt the butter. (3) Mix together the powdered sugar, the melted butter, and the vanilla. Don't bother sifting the powdered sugar. Just stir everything together with a wooden spoon until it's smooth and creamy. (4) Stir in the peanut butter. This will break most flimsy wooden spoons if you're not careful. Mushing everything together with your hands works well and is lots of fun. (5) Press the fudge into a buttered 8- or 9-inch square pan. You don't need much butter--just wipe the butter papers over the inside of the pan. You can also line the pan with foil and butter _t_h_a_t; this works especially well if you're making sev- eral batches in a row to give to people as holiday presents. Press the fudge in firmly; you don't want any air bubbles in it. You will get your hands messy here. (6) Pour the chocolate over the fudge and spread it in an even layer. The easiest way to do this is to shake the pan gently until the chocolate is even. (7) Let the chocolate cool to room temperature. DDoo nnoott ppuutt iitt iinn tthhee rreeffrriiggeerraattoorr.. (8) Using a sharp knife cut the fudge into 1-inch squares. If you defied my instructions and put it in the refrigerator, the chocolate layer will shatter when you try to cut it. (9) Unless you are going to serve it immediately, store it in the refrigerator. Let it come to room temperature before serv- ing. NNOOTTEESS Again, don't scrimp on the peanut butter! _S_k_i_p_p_y simply will not do. Unless you use the foil method, you will inevitably destroy at least one piece getting it out of the pan. The best method is to line the pan with foil, let the fudge cool, lift it out, peel off the foil, put it back in the pan, and cut it. This keeps it from sticking to the pan. If you try to cut it out of the pan, it tends to fall apart. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 20 minutes preparation, 15 minutes cool- ing. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Paul Asente Stanford University, Computer Systems Lab, Palo Alto CA decwrl!glacier!cascade!asente asente@SU-Cascade.ARPA "You got peanut butter on my chocolate!" 2 Aug 2005 421 PEA-SOUP-1(SP) Alt.Gourmand Cookbook (20 Jan 86) PEA-SOUP-1(SP) SSPPLLIITT PPEEAA SSOOUUPP PEA-SOUP-1 - Pea soup with bacon Peas and beans make superior cold-weather soups. They are rich and full of protein. I developed this recipe as a response to the flavorful but bland "Senate Bean Soup". Split peas are very healthy, but when you go adding all of this bacon to them the healthfulness is diminished a bit in the interests of flavor. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 1166 ccuuppss)) 1 lb _s_p_l_i_t _p_e_a_s 1 lb _b_a_c_o_n_, chopped into small squares 4 oz _b_u_t_t_e_r 2 _c_e_l_e_r_y _s_t_a_l_k_s 1 1/2 cup _y_e_l_l_o_w _o_n_i_o_n (chopped) 1 cup _i_n_s_t_a_n_t _m_a_s_h_e_d _p_o_t_a_t_o _f_l_a_k_e_s (or, if you are a purist, 2 cups of mashed potatoes) 3 _m_i_n_c_e_d _g_a_r_l_i_c _c_l_o_v_e_s 1/2 cups _p_a_r_s_l_e_y (fresh, chopped) 12 cups _b_e_e_f _b_r_o_t_h (or any other kind of broth, or water) 1 _b_a_y _l_e_a_f 12 _p_e_p_p_e_r_c_o_r_n_s (cracked) 6 _g_r_e_e_n _c_a_r_d_a_m_o_m _s_e_e_d_s (cracked) 1 jigger _g_o_o_d _c_o_g_n_a_c 1/2 tsp _C_h_i_n_e_s_e _h_o_t _p_e_p_p_e_r _o_i_l PPRROOCCEEDDUURREE (1) Soak the peas for 6 hours and no more. Use 1 teaspoon salt per quart of soaking water. Drain; discard the soaking water. (2) Cook the bacon until crisp; drain, dry, and discard fat. The bacon should be crisp enough that the pieces will crumble as you stir the soup while it is cooking. I put it on my broiler pan and bake it for 30 minutes at 400 deg. F. (3) In a stockpot, put the cooked bacon, the butter, the celery, and 1 cup of the onion. Saute' over medium heat until the onion begins to brown. (4) Add the beef broth, the soaked and drained beans, the mashed potato flakes (or mashed potato) and the parsley. Simmer for 2 1/2 hours, or until the peas are tender. (5) Add the remaining 1/2 cup chopped onion, and the minced gar- lic. (6) In a tea ball, or tied in cheesecloth, put the bay leaves, the peppercorns, and the cardamom seeds. Simmer for another 1/2 hour. (7) Remove the tea ball or cheesecloth. Add salt to taste, being careful not to add more than 2 teaspoons. (8) Pour in the cognac and the hot pepper oil, stir well, and serve immediately. Sprinkle some chopped fresh chives on top of each bowl after serving it. If you don't have fresh chives, then stir some dried snipped chives into the soup 5 minutes before serving it. NNOOTTEESS Some bacon is very salty. You can remove most of the salt from it with- out materially affecting its flavor by boiling the cut, uncooked bacon pieces for 1 minute in a few quarts of water, then discarding the water and then drying the pieces with paper towels before cooking. Because the cooked peas have the ability to block your taste buds some- what, make sure you rinse your mouth with a drink of water after each time you taste the soup while seasoning it, else you will overseason it. Incremental seasoning of legume soups is tricky, so if you are inexperienced, measure the seasonings carefully. I like to serve soups like this with unbuttered fresh bread. If you want to fool with the recipe, one of the places to fool with it is the spices that you put in the tea ball. Try some combination of Indian seasonings (coriander and cumin and ginger and cloves) or try taking out the peppercorns and cardamom seeds and putting in mustard seeds. Outside the tea ball, try adding sesame oil at the end instead of the 2 Aug 2005 422 PEA-SOUP-1(SP) Alt.Gourmand Cookbook (20 Jan 86) PEA-SOUP-1(SP) cognac. Try adding rutabagas, chopped into cubes, at the beginning of the cooking. Try substituting olive oil for the butter, and adding a half cup of grated Peccorino Romano at the end, right before serving. And, of course, try using ham hocks instead of bacon. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate (balancing the seasonings can be tricky). _T_i_m_e_: 6 hours soaking, 45 minutes preparation, 3 or more hours cooking. _P_r_e_c_i_s_i_o_n_: Measure the seasonings. CCOONNTTRRIIBBUUTTOORR Brian Reid DEC Western Research Laboratory, Palo Alto, Calif., USA reid@decwrl.DEC.COM {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid 2 Aug 2005 423 PEACH-BBQ(M) Alt.Gourmand Cookbook (27 Oct 85) PEACH-BBQ(M) PPEEAACCHHYY BBBBQQ RRIIBBSS PEACH-BBQ - Pork ribs in peach tomato barbecue sauce Moons ago my Mom made this for all us kids. Wouldn't eat it (ribs & peaches? YUCHH!). Years (literally) passed. Well, if you hadn't guessed, when I tried it, I decided to post it to the net (as soon as I grew up). IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44 ttoo 66)) 3 lbs _p_o_r_k _s_p_a_r_e_r_i_b_s_, cut into serving-size pieces 2 tsp _s_a_l_t 1 lb _p_e_a_c_h_e_s (use one can of canned cling peaches) 1 cup _k_e_t_c_h_u_p 2 Tbsp _w_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 1/4 cup _o_n_i_o_n_s (chopped fine) 2 Tbsp _f_l_o_u_r (gravy flour works best) 2 Tbsp _p_r_e_p_a_r_e_d _m_u_s_t_a_r_d 1/2 tsp _c_l_o_v_e_s (Ground finely) 1/2 tsp _p_e_p_p_e_r (fresh-ground black pepper is best) PPRROOCCEEDDUURREE (1) Pre-heat oven to 375 deg. F. (2) In shallow roasting pan, arrange ribs, meaty side up; sprin- kle with 1 tsp salt. Drain peaches, save syrup. (3) In saucepan, blend 1 cup of saved peach-packing syrup with ketchup, worcestershire sauce, onion, flour, cloves, 1 tsp salt, and pepper. Heat to boiling; pour over ribs. Bake about 1 1/2 hours, or until fork tender, turning once. (4) around ribs arrange peaches, bake about 5 minutes, basting with the sauce. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 1 1/2 hours cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Wayne Thompson Tolerant Systems, Inc. San Jose, CA waynet@tolerant.UUCP 2 Aug 2005 424 PEANUT-NOODLES(V) Alt.Gourmand Cookbook (12 Feb 88) PEANUT-NOODLES(V) PPEEAANNUUTT NNOOOODDLLEESS PEANUT-NOODLES - Chinese-style noodles with a spicy peanut sauce This recipe is not authentic Chinese; it was created by combining read- ily available ingredients and double-checking against a Satay recipe. It's close to a Satay sauce but not quite the same thing. It's also similar to a recipe in the _E_n_c_h_a_n_t_e_d _B_r_o_c_c_o_l_i _F_o_r_e_s_t_, by Mollie Katzen. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 1 pound _f_r_e_s_h _c_h_i_n_e_s_e_-_s_t_y_l_e _n_o_o_d_l_e_s 1/2 Tbsp _g_a_r_l_i_c _c_h_i_l_i _p_a_s_t_e 2 Tbsp _g_o_o_d _p_e_a_n_u_t _b_u_t_t_e_r (without added sugar). 1 Tbsp _n_a_m _p_l_a (fermented fish sauce) 1/2 cup _w_a_t_e_r 2 stalks _c_h_o_p_p_e_d _s_c_a_l_l_i_o_n_s PPRROOCCEEDDUURREE (1) Boil a lot of water for the noodles; this is the most time- consuming step. (2) Rinse and trim scallions, then slice thinly. (3) In a small mixing bowl, combine peanut butter and chili paste with a fork. Mix thoroughly. (4) Add water to the peanut mixture. This is tricky, since peanut butter and water do not want to mix. Start with a tiny bit of water, mix thoroughly until it is homogeneous, and then add some more water. You can begin to add larger quantities of water as the sauce gets thinner. The water and peanut butter really will mix, if you are patient. (5) Continue adding water until the sauce has the consistency you want; I make it about the consistency of ketchup. (6) Stir in the nam pla. (7) Once the pot of water is boiling, cook the noodles until they are just done, and not mushy. (8) Drain noodles and immediately mix in the sauce. Toss until the noodles are evenly coated. (9) Garnish with scallions, and serve. NNOOTTEESS The ingredients are readily available at oriental grocery stores. Sub- stitute soy sauce if you can't find nam pla. For fresh noodles, you can substitute several packages of ramen noodles, discarding sauce powders. This basic recipe may be varied by modifying quantities. Vary the chili paste to control hotness, and the nam pla to control saltiness (but the sauce will taste saltier before mixing with the noodles). This will keep for at least a week in the refrigerator. Serve with a good beer; it's too spicy for most wines. If you use this as the main dish of a meal, it serves only two. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes plus waiting for the water to boil. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Jeffrey Mogul Digital Equipment Corp., Western Research Lab, Palo Alto, California, USA mogul@decwrl.dec.com decwrl!mogul 2 Aug 2005 425 PEANUT-SAUCE-1(M) Alt.Gourmand Cookbook (21 May 86) PEANUT-SAUCE-1(M) SSPPIICCYY PPEEAANNUUTT SSAAUUCCEE PEANUT-SAUCE-1 - A spicy peanut sauce for chicken, tempeh, or tofu My wife and I got this recipe from the back of a package of Tempeh. We have successfully used it with chicken chunks also; in fact, we prefer it that way. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 33 oorr 44)) 1 Tbsp _g_a_r_l_i_c _p_o_w_d_e_r 1 Tbsp _o_n_i_o_n _p_o_w_d_e_r 2 cups _w_a_t_e_r 1 Tbsp _o_i_l 1/4 cup _o_n_i_o_n_, diced 2 Tbsp _c_h_i_l_i _p_e_p_p_e_r_, ground. [see notes] 5 Tbsp _p_e_a_n_u_t _b_u_t_t_e_r 1 Tbsp _s_o_y _s_a_u_c_e Choose One: 8 oz _s_o_y _a_n_d _r_i_c_e _t_e_m_p_e_h_, cut into 1/4-inch cubes 2-3 _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n _b_r_e_a_s_t_s_, cut into 1/4-inch cubes 1 lb _t_o_f_u cut into 1/4-inch cubes. PPRROOCCEEDDUURREE (1) Combine the garlic powder, onion powder, water, and (tem- peh/chicken/tofu) in a saucepan, and bring to a boil. Cover and simmer for 5 minutes. Remove the (tempeh/chicken/tofu). Drain and save the cooking liquid. (2) Heat the oil in the saucepan and saute' the onion and chili until soft. (3) Mix in the cooking liquid, peanut butter, and soy sauce. Bring to a boil. (4) Add the (tempeh/chicken/tofu) and mix until coated with sauce. (5) Serve over hot noodles or rice. NNOOTTEESS This recipe, if made as suggested, can be very spicy. We normally cut the amount of chili powder by half, although that is personal prefer- ence. Experiment with it. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes. _P_r_e_c_i_s_i_o_n_: approximate measure- ment OK. CCOONNTTRRIIBBUUTTOORR Daniel Faigin and Karen Davis System Development Corporation (A Burroughs Company) {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin sdcrdcf!faigin@LOCUS.UCLA.EDU 2 Aug 2005 426 PEAR-MICE(D) Alt.Gourmand Cookbook (19 May 86) PEAR-MICE(D) MMIICCEE PEAR-MICE - A quick pear dessert In general, a typical Australian dish is a typical British dish, which is to say a typical European or American dish with most of the sub- tleties of flavour (and difficulty in making) removed. The following dessert is a genuine Old Family Favorite in Australia. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 11 sseerrvviinngg)) 2 _p_e_a_r _h_a_l_v_e_s Preferably canned (for authenticity), but cooked fresh pear would do. 2 _b_l_a_n_c_h_e_d _a_l_m_o_n_d_s _a_n_g_e_l_i_c_a (Cut two pieces of crystalized (candied) angelica, each 1/8 inch by 2 inches) PPRROOCCEEDDUURREE (1) Carefully halve the almonds along the natural split in the nut. (This is easiest after they are still wet from blanch- ing.) (2) Place the pear halves, round side up, in the serving dish. (3) At the narrow end of each half, add two almond halves to make mouse ears. At the other end, insert the angelica to make a tail. NNOOTTEESS Candied angelica is almost impossible to find in North America. Any- thing else with the appropriate properties of sweetness and shape may be substituted, e.g. a piece of chocolate or candy cut to size, such as an Ovation mint divided longitudinally. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 2 minutes. _P_r_e_c_i_s_i_o_n_: don't measure, count. CCOONNTTRRIIBBUUTTOORR //// An Australian, far from home. \\ Graeme Hirst University of Toronto Computer Science Department //// utcsri!utai!gh / gh@toronto 2 Aug 2005 427 PECAN-PIE-1(D) Alt.Gourmand Cookbook (1 Dec 86) PECAN-PIE-1(D) PPEECCAANN PPIIEE PECAN-PIE-1 - The traditional recipe for pecan pie IINNGGRREEDDIIEENNTTSS ((mmaakkeess 11 ppiiee)) 3 _e_g_g_s_, beaten 1 cup _d_a_r_k _c_o_r_n _s_y_r_u_p 1 cup _s_u_g_a_r 2 Tbsp _b_u_t_t_e_r 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 1 1/2 cups _p_e_c_a_n_s 1 _u_n_b_a_k_e_d _p_a_s_t_r_y _s_h_e_l_l PPRROOCCEEDDUURREE (1) Preheat oven to 375 deg. F. (2) Blend eggs, corn syrup, sugar, butter, and vanilla together. (3) Add pecans. (4) Bake at 375 deg. F for 10 minutes, then lower the temperature to 350 deg. F and bake for another 45 minutes or so (until a knife inserted halfway between the edge and the center comes out clean. (5) Remove and let cool. NNOOTTEESS If you use pecan halves it will look nicer than pecan pieces, but be more difficult to cut. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 1 hour cooking. _P_r_e_- _c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Evelyn C. Leeper AT&T Information Systems, Holmdel, New Jersey, USA ihnp4!mtgzy!ecl 2 Aug 2005 428 PECAN-PRALINES(D) Alt.Gourmand Cookbook (24 May 86) PECAN-PRALINES(D) PPEECCAANN PPRRAALLIINNEESS PECAN-PRALINES - Texas-style creamy pecan cookies My family is from Texas, and we dearly love "authentic" Mexican food. Authentic as defined by my father: home-style Tex-Mex. (On a trip to Acapulco, he complained that he couldn't find any real Mexican food in the whole damn town.) We feel that the perfect ending to an orgy of tacos, enchiladas, tamales, beans, rice and _D_o_s _E_q_u_i_s beer is pralines. However, we have been consistently disappointed by the pralines served at restaurants. They are always either crystalline and crunchy, or sticky like under- cooked taffy. Both are equally unacceptable. At the age of 10, I decided to try my hand at making pralines, and hap- pened on a recipe in a current (1958) issue of _T_h_e _L_a_d_i_e_s _H_o_m_e _J_o_u_r_n_a_l, which I accidently adapted to make the perfect praline--not gooey, not crunchy, but of a solid consistency that becomes creamy in texture as it is eaten. The secret is to first screw up the recipe (at this point you are tempted to throw the whole thing out, including the pot) and then rectify the mistake into a wonderfully sinful sugary concoction. Now, no Mexican dinner or Christmas candy plate at our house is com- plete without them. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 1166--2244)) 1 cup _m_i_l_k 1 cup _w_h_i_t_e _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 1 cup _d_a_r_k _b_r_o_w_n _s_u_g_a_r_, firmly packed. 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 3 Tbsp _d_a_r_k _c_o_r_n _s_y_r_u_p 8 oz _p_e_c_a_n _h_a_l_v_e_s 3/4 cup _b_o_i_l_i_n_g _h_o_t _w_a_t_e_r 24 _c_u_p_c_a_k_e _p_a_p_e_r_s PPRROOCCEEDDUURREE (1) Place the white sugar, brown sugar, milk and corn syrup in a heavy 3-quart saucepan over medium-high heat. Stir to thor- oughly dissolve. (2) Measuring the temperature with a candy thermometer, stir con- stantly with a long-handled wooden spoon. When the mixture reaches "jelly" temperature on the thermometer (220 deg. F) it will bubble furiously. Splattering is a danger (this is why you want a spoon with a long handle). You may wish to wear heavy rubber gloves for further protection. Continue stirring until mixture reaches 256 deg. F ("medium ball" stage). (3) Remove from heat, add vanilla and let it sit for 10 minutes. During this time, set out the cupcake papers on the counter- top and place 3-4 pecan halves in each paper. (4) Beat the mixture by hand with the wooden spoon, while it is still in the pan, until it loses its glossy sheen. This can take up to 10 minutes or more, and calls for a strong arm. (5) At this point, the mixture will very quickly begin to form lumps and harden in the pan. As this begins to happen, return the pan to low heat; add boiling hot water a table- spoon at a time, and beat out the lumps until nearly all are gone. Add just enough water so that the mixture is somewhat runny and has lost much of its previous lumpy consistency (no more than 3/4 cup of water, and often much less.) Leaving a few lumps is permissible and often unavoidable. (6) Remove from heat and spoon it into the cupcake papers. Let it harden for 20-30 minutes, then remove papers. Be sure not to let the papers remain on after the candy has hardened somewhat or they will be difficult to remove later. NNOOTTEESS I prefer Karo brand corn syrup. Store the pralines in an airtight container. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate to hard. _T_i_m_e_: 30 minutes cooking, 30 minutes cooling. _P_r_e_c_i_s_i_o_n_: Measure the ingredients and the temperatures. CCOONNTTRRIIBBUUTTOORR Pamela McGarvey UCLA Comprehensive Epilepsy Program 2 Aug 2005 429 PECAN-PRALINES(D) Alt.Gourmand Cookbook (24 May 86) PECAN-PRALINES(D) {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam 2 Aug 2005 430 PECAN-TARTS-1(C) Alt.Gourmand Cookbook (22 Dec 86) PECAN-TARTS-1(C) PPEECCAANN TTAARRTTSS PECAN-TARTS-1 - Miniature pecan pies These are miniature pies, cooked in bite-size individual crusts in tiny muffin tins. They are quite delicious. IINNGGRREEDDIIEENNTTSS ((44 ddoozzeenn)) PPAASSTTRRYY 6 oz _c_r_e_a_m _c_h_e_e_s_e 1/2 lb _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 2 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r FFIILLLLIINNGG 3 cups _b_r_o_w_n _s_u_g_a_r 2 tsp _v_a_n_i_l_l_a 1 cup _c_h_o_p_p_e_d _p_e_c_a_n_s 4 _e_g_g_s_, beaten 4 Tbsp _m_e_l_t_e_d _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e PPRROOCCEEDDUURREE (1) Allow the butter and cream cheese to soften. Mix cream cheese and butter with a mixer until fluffy. Then (using your hands) mix in the flour. Separate mixture into four equal parts and flatten each into a rectangular shape. Allow the pastry to chill for several hours. (2) Preheat oven to 350 deg. F. (3) Prepare filling by mixing all ingredients gently. Use a spoon, not a mixer. Refrigerate until muffin tins are ready to fill. (4) Take one unit of the chilled pastry and cut into 12 equal pieces. Roll each piece into a ball and then form the ball into the muffin tin in the shape of a crust. Fill each tart about 3/4 full. (5) Bake at 350 deg. F for 20 to 30 minutes. NNOOTTEESS You will need to purchase tiny muffin tins, sometimes called "nugget pans," to make these tarts. They are inexpensive and you can use these for various other things. It is best to purchase enough to make four dozen at once. The entire four dozen will fit into the oven on one rack! It is best to spray these tins with cooking oil before putting the crust in. There is a wooden utensil called a "tart-tamper" that is a real time- saver for this recipe. It might be difficult to find. It is used to smash the ball to fit the tin so you don't spend a lot of time using your fingers. You dip the tip of the tamper in flour each time to pre- vent sticking to the pastry. It also makes the pastry look much more uniform and professional. Bake these until _s_l_i_g_h_t_l_y brown. To remove tarts, just turn the tin upside down onto paper towels and then turn the tart right side up on a baking rack to cool. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy if you have a tart tamper; moderate otherwise. _T_i_m_e_: 15 minutes pastry preparation; several hours chilling; 1 hour filling, baking, and cooling. _P_r_e_c_i_s_i_o_n_: Be precise for the pastry, filling may be approximate. CCOONNTTRRIIBBUUTTOORR Nancy Foltz AT&T Bell Labs, Columbus, Ohio, USA cbdkc1!naf 2 Aug 2005 431 PECAN-WILDRICE(V) Alt.Gourmand Cookbook (26 Dec 86) PECAN-WILDRICE(V) PPEECCAANN WWIILLDD RRIICCEE PPIILLAAFF PECAN-WILDRICE - Wheat and wild rice pilaf with pecans I originally got this recipe from the Sunday magazine of the local paper, I served it last year for Christmas dinner, and it's very good. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 88)) 4 cups _c_h_i_c_k_e_n _b_r_o_t_h 1 cup _w_i_l_d _r_i_c_e_, rinsed well 1 3/4 cups _w_h_e_a_t _p_i_l_a_f 1 cup _p_e_c_a_n _h_a_l_v_e_s 1 cup _d_r_i_e_d _c_u_r_r_a_n_t_s 1 bunch _s_c_a_l_l_i_o_n_s_, thinly sliced 1/2 cup _I_t_a_l_i_a_n _p_a_r_s_l_e_y_, chopped 1/2 cup _f_r_e_s_h _m_i_n_t _l_e_a_v_e_s_, chopped _g_r_a_t_e_d _z_e_s_t _o_f _2 _o_r_a_n_g_e_s 2 Tbsp _o_l_i_v_e _o_i_l 1 Tbsp _o_r_a_n_g_e _j_u_i_c_e _f_r_e_s_h_l_y _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) In a medium saucepan, bring broth to a boil. Add wild rice to boiling broth. Bring back to a boil, reduce heat to medium-low and cook, covered, for 50 minutes or until rice is tender. Do not overcook. Remove to a large bowl. (2) While the rice is cooking, in another saucepan bring 2 1/4 cups water to a boil. Stir in the pilaf, cover and bring back to a boil. Reduce heat to low and simmer 15 minutes, or until pilaf is tender. Remove from heat, let rest 15 min- utes, and add to the (cooked) wild rice. (3) Add remaining ingredients and toss well. Serve at room tem- perature. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1 hour cooking, 1 hour cooling. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, NJ ihnp4!attunix!nlm 2 Aug 2005 432 PECN-PMPKN-PIE(D) Alt.Gourmand Cookbook (23 Nov 87) PECN-PMPKN-PIE(D) PPEECCAANN PPUUMMPPKKIINN PPIIEE PECN-PMPKN-PIE - Pecan-pumpkin pie This pie is not as terribly sweet as straight pecan pie, and less ordi- nary than pumpkin pie. The recipe came originally from _G_o_u_r_m_e_t maga- zine. IINNGGRREEDDIIEENNTTSS ((11 ppiiee)) CCRRUUSSTT 1 9-inch _u_n_c_o_o_k_e_d _f_l_a_k_y _p_a_s_t_r_y _p_i_e _s_h_e_l_l PPUUMMPPKKIINN LLAAYYEERR 3/4 cup _p_u_m_p_k_i_n 2 Tbsp _p_a_c_k_e_d _l_i_g_h_t _b_r_o_w_n _s_u_g_a_r 1 _l_a_r_g_e _e_g_g 2 Tbsp _s_o_u_r _c_r_e_a_m 1/8 tsp _c_i_n_n_a_m_o_n 1/8 tsp _g_r_a_t_e_d _n_u_t_m_e_g PPEECCAANN LLAAYYEERR 3/4 cup _l_i_g_h_t _c_o_r_n _s_y_r_u_p 1/2 cup _p_a_c_k_e_d _l_i_g_h_t _b_r_o_w_n _s_u_g_a_r 3 _l_a_r_g_e _e_g_g_s_, 3 Tbsp _m_e_l_t_e_d _u_n_s_a_l_t_e_d _b_u_t_t_e_r cooled 2 tsp _v_a_n_i_l_l_a_, 1/4 tsp _g_r_a_t_e_d _l_e_m_o_n _r_i_n_d 1 1/2 tsp _l_e_m_o_n _j_u_i_c_e 1/4 tsp _s_a_l_t 1 1/3 cups _p_e_c_a_n_s PPRROOCCEEDDUURREE (1) Prepare pie shell. Keep chilled. (2) Whisk together until smooth pumpkin, 2 Tbsp brown sugar, 1 egg, sour cream, cinnamon, and nutmeg. (3) In another bowl, combine corn syrup, 1/2 cup brown sugar, 3 eggs, 3 Tbsp butter, vanilla, lemon rind, lemon juice, and salt. Stir in pecans. (4) Spread the pumpkin layer into the pie shell, then carefully spoon the pecan mixture over it. Bake in the upper third of a preheated 425 deg. F oven for 20 minutes, then reduce to 350 deg. F for 20-30 minutes more. The filling will puff slightly, but the center will not be completely set. Cool on a rack. NNOOTTEESS Serve warm or at room temperature. Reheat in a preheated 350 deg. F oven for 10 to 15 minutes. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 30 minutes preparation, 1 hour cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Ed Sznyter Distributed Systems Group, Stanford, Stanford, CA, USA ews@pescadero.stanford.edu 2 Aug 2005 433 PEPPER-ROAST(V) Alt.Gourmand Cookbook (6 Jul 87) PEPPER-ROAST(V) RROOAASSTTEEDD RREEDD PPEEPPPPEERRSS PEPPER-ROAST - A low-calorie but flavorful red pepper salad Safeway got in their first carload of really cheap red peppers yester- day, and I made roasted pepper salad. Serve this at room temperature as a side dish for anything Nicoise or Spanish or Greek or Egyptian. Or make a meal of them by adding a bowl of yoghurt, a bowl of chopped onion, some black olives, radishes, and pistachios, and lots of warm pita bread. Or use it with saute'ed garlic and pitted black olives and a little reduced white wine as a spaghetti sauce. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 1 lb _f_r_e_s_h _r_e_d _p_e_p_p_e_r_s (sweet red capsicum peppers) 1/4 cup _l_e_m_o_n _j_u_i_c_e _s_a_l_t PPRROOCCEEDDUURREE (1) Preheat broiler as hot as you can get it. Turn red peppers under the broiler until their skins come up in black bubbles. Cool the peppers until you can handle them comfortably. (2) Remove the skins, stems, cores, and seeds. (This is messy work. I have tried removing the innards first, before putting the peppers under the broiler, and the result is not so good as this way.) (3) Cut the peppers into finger shapes. Flavor them with fresh lemon juice and salt. (4) Let them sit for several hours, draining off the liquid that forms. NNOOTTEESS Now. Here is the real point about this recipe: These roasted peppers are insanely delicious, smooth and unctuous and aromatic, and yet they contain absolutely no calories. A full-sized red pepper is only 15 calories. Of _c_o_u_r_s_e I could lose weight if I never ate more than three table- spoons of anything. Any fool could do that. But I don't want to con- fine myself to three tablespoons. Perhaps my tastebuds work more slowly that other people's. I don't seem to get the hang of what I'm eating till the second serving, or sometimes the third. At the same time, I want things that are really voluptuous and good to eat, full of interesting, complicated flavors that will satisfy me and make me feel happy and rewarded. Again, any fool could lose weight by eating celery stalks and carrots. Unfortunately, any number of carrot sticks over six makes me grumpish, and raw celery turns me positively surly in short order unless accompanied by delicious, fattening sour cream and cream cheese. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, several hours aging. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Mary-Claire van Leunen DEC Systems Research Center, Palo Alto, California, USA mcvl@src.dec.com -or- decwrl!decsrc!mcvl 2 Aug 2005 434 PERSIM-PUDDING(D) Alt.Gourmand Cookbook (17 Nov 86) PERSIM-PUDDING(D) SSTTEEAAMMEEDD PPEERRSSIIMMMMOONN PPUUDDDDIINNGG PERSIM-PUDDING - Holiday persimmon pudding with walnuts This is a simple steamed pudding gotten from Sunset Magazine many years ago. It has become a holiday tradition with my family. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66--1100)) 1 cup _p_e_r_s_i_m_m_o_n _p_u_l_p_, pure'ed (about 2 large persimmons) 1/2 cup _m_i_l_k 2 Tbsp _b_u_t_t_e_r_, melted 2 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 2 cups _r_e_g_u_l_a_r _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1 cup _s_u_g_a_r 1 1/2 tsp _b_a_k_i_n_g _s_o_d_a 1 tsp _s_a_l_t 1/2 tsp _c_i_n_n_a_m_o_n 1 cup _g_o_l_d_e_n _r_a_i_s_i_n_s 1/2 cup _c_h_o_p_p_e_d _w_a_l_n_u_t_s PPRROOCCEEDDUURREE (1) Blend together the persimmon pulp, milk, butter, and vanilla. (2) Sift flour, measure, and sift again with sugar, soda, salt, cinnamon. (3) Combine the liquid ingredients with the dry ingredients, and stir in the raisins and nuts. (4) Pour into a well-buttered 6-cup mold. Cover tightly with a buttered lid. (5) Place the mold in a deep pan, using a rack or inverted perfo- rated foil pan to keep the mold out of the water. Pour boil- ing water into the deep pan just up to, but not touching, the mold. (6) Cover tightly and keep the water simmering; add boiling water as necessary. Steam the pudding for 1 hour 45 minutes to 2 hours, depending upon the size and shape of the mold. The pudding is done when a toothpick comes out clean. (7) Cool about 10 minutes before unmolding. Serve warm, with hard sauce. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 2 hours steaming. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Marianne Evans Tektronix, Wilsonville, Oregon, USA marianne@tekecs.GWD.TEK.COM 2 Aug 2005 435 PHEASANT-2(M) Alt.Gourmand Cookbook (18 Nov 87) PHEASANT-2(M) PPHHEEAASSAANNTT AAMMEERRIINNDD PHEASANT-2 - Pheasant in the North American tradition This recipe is adapted from the exceptionally good, controlled-circula- tion _R_e_c_i_p_e_s _O_n_l_y Magazine. The original dish was created by Mary Richard for use in her Teepee Restaurant, in Winnipeg. I found some of the ingredients hard to locate in a hurry and used what I had available with good results. You can substitute rock Cornish hen, guinea fowl, or chicken for the pheasant and hazelnuts, filberts or walnuts for the black walnuts. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22)) 2-2 1/2 lb _h_e_n _p_h_e_a_s_a_n_t_, cleaned 1 _o_n_i_o_n_, quartered 1 _b_a_y _l_e_a_f 6 _p_e_p_p_e_r_c_o_r_n_s 1 _s_m_a_l_l _c_a_r_r_o_t_, sliced 1 _s_t_a_l_k _c_e_l_e_r_y_, sliced 1 tsp _s_a_l_t 4 Tbsp _b_u_t_t_e_r pinch _p_o_w_d_e_r_e_d _t_h_y_m_e 1/4 tsp _r_o_s_e_m_a_r_y_, dried and crumbled 1/4 cup _c_h_o_p_p_e_d _m_u_s_h_r_o_o_m_s 2 Tbsp _f_l_o_u_r 2 Tbsp _b_l_a_c_k _w_a_l_n_u_t _m_e_a_t_s_, finely chopped PPRROOCCEEDDUURREE ((BBIIRRDDSS)) (1) Split pheasant down the breastbone (or have your butcher do this). (2) Rinse the halves, place in a deep pot and barely cover with water. Add bay leaf, onion, carrot, celery, salt and pepper- corns. (3) Bring to rolling boil, then turn down heat and simmer for approximately 30 minutes, or until tender. Remove foam and scum as it forms. Remove bird(s) from broth, reserving the broth. (4) Using a heavy skillet, saute' the halves in 2 Tbsp of the but- ter until golden. (5) Place birds into small roasting pan or casserole with just enough water to cover the bottom of the pan. Sprinkle with thyme and rosemary. (6) Bake, lightly covered with foil, for 30-40 minutes at 350 deg. F. PPRROOCCEEDDUURREE ((GGRRAAVVYY)) (1) While the birds are in the oven, strain the broth and boil rapidly down to 2 cups (2) Brown the mushrooms using the same skillet in which you browned the pheasant. Remove the mushrooms and keep them warm. (3) Melt the remaining 2 Tbsp of butter in the skillet. Add the flour, stirring up the browning from the pan. (4) Cook over moderately high heat until golden brown. Blend in the broth using a wire whisk. (5) Add mushrooms and continue cooking approximately 1-2 minutes. Turn down heat, cover and keep warm until pheasant is roasted. NNOOTTEESS When the pheasants are cooked, remove them from the oven and scrape the herbs from the skin. After placing the pheasant halves on a warm plat- ter (or leaving them in the casserole), pour the gravy over the pheas- ant. Garnish with the chopped nutmeats and serve. This dish is par- ticularly good with wild rice. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy once you have the all the ingredients ready. _T_i_m_e_: 40 minutes preparation, 80 minutes cooking. _P_r_e_c_i_s_i_o_n_: measure the spices. CCOONNTTRRIIBBUUTTOORR G. Roderick Singleton Syntronics Manufacturing Inc., Toronto, Ontario, Canada. 2 Aug 2005 436 PHEASANT-2(M) Alt.Gourmand Cookbook (18 Nov 87) PHEASANT-2(M) gerry@syntron.uucp utzoo!syntron!gerry 2 Aug 2005 437 PHEASANT-PERRY(M) Alt.Gourmand Cookbook (30 Oct 85) PHEASANT-PERRY(M) PPHHEEAASSAANNTT AA LLAA MMOODDEE PPEERRRRYY PHEASANT-PERRY - Pheasant for Thanksgiving A couple of years ago, we decided that pheasant would be the perfect Thanksgiving meal for two. My husband conflated the best parts of all the pheasant recipes we could find (most came from the _G_o_u_r_m_e_t cook- book) and came up with a recipe that I find wonderful. It's moist and tender; tastes like chicken gone to heaven. (One of pheasant's main problems, by the way, is that it tends to be dry.) IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22)) 1 _p_h_e_a_s_a_n_t 1 _b_a_y _l_e_a_f 2 _w_h_o_l_e _c_l_o_v_e_s (or more to taste) 1 _c_l_o_v_e _o_f _g_a_r_l_i_c 1 Tbsp _p_a_r_s_l_e_y_, chopped fine 2 Tbsp _c_e_l_e_r_y _l_e_a_v_e_s_, chopped fine 1 slice _l_e_m_o_n (peeled and chopped) 6-12 _j_u_n_i_p_e_r _b_e_r_r_i_e_s (or more to taste) 1 _t_a_n_g_e_r_i_n_e (peeled whole) 1 1/2 cups _p_o_r_t (*NOT* "cooking port", real port. ``Cooking port'' has salt added. 1/4 lb _l_a_r_d_i_n_g _p_o_r_k (Bacon will do) 5 _o_n_i_o_n _s_l_i_c_e_s (slice thin) 2 Tbsp _m_u_s_h_r_o_o_m _p_e_e_l_i_n_g_s 1 cup _c_h_i_c_k_e_n _s_t_o_c_k 10 _p_e_p_p_e_r_c_o_r_n_s (bruised) 1/4 cup _M_a_n_d_a_r_i_n_e _N_a_p_o_l_e_o_n (a tangerine liqueur; you could probably substitute Cointreau in a pinch. Use more or less, to taste.) 1 cup _s_o_u_r _c_r_e_a_m PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) Rub pheasant inside and out with salt and pepper. Sprinkle with port. Stuff with bay leaf, cloves, garlic, parsley, celery leaves, lemon, juniper berries and tangerine. (3) Sew the body cavity of the pheasant shut. Moisten the larding pork or bacon with port, and cover the breast. (4) To the roasting pan add onion slices, mushroom peelings, 1 cup of port, chicken stock, salt to taste, peppercorns, more juniper berries to taste, and Mandarine liqueur. (5) Roast 40-45 minutes, basting every 10 minutes at least. (6) Strain gravy. Let stand and skim fat. Just before serving, add sour cream. NNOOTTEESS (We usually stick the whole cloves into the tangerine, insert all the other spices into the body cavity, then add the tangerine.) Some of these ingredients may be hard to find; feel free to omit them. "Mushroom peelings" are simply mushroom stems and leftovers, chopped fine. "Bruised peppercorns" are peppercorns that have been hit with a wooden mallet. Bon appetit, and good luck! RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 1 hour. _P_r_e_c_i_s_i_o_n_: approximate measure- ment OK. CCOONNTTRRIIBBUUTTOORR Elizabeth Hanes Perry Dartmouth University, Hanover, New Hampshire USA UUCP:{decvax|ihnp4|linus|cornell}!dartvax!betsy betsy@dartmouth.csnet "Ooh, ick!"--Penfold 2 Aug 2005 438 PICADILLO(M) Alt.Gourmand Cookbook (7 Aug 86) PICADILLO(M) PPIICCAADDIILLLLOO PICADILLO - Latin-American seasoned chopped beef I got this recipe from net.cooks in the fall of 1983. It was posted by houxm!houxz!llf. Picadillo is a great favorite throughout Latin America, and every coun- try has its own version. In Mexico it is much appreciated as a filling for tacos, empanadas, tamales, and green peppers. In the north of the country it is popular on its own and is eaten as a main dish, accompa- nied by rice, beans, guacamole, and tortillas. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66)) 3 Tbsp _o_l_i_v_e _o_r _v_e_g_e_t_a_b_l_e _o_i_l 2 lbs _l_e_a_n _g_r_o_u_n_d _b_e_e_f 1 _l_a_r_g_e _o_n_i_o_n_, finely chopped 1 _g_a_r_l_i_c _c_l_o_v_e_, finely chopped 3 _m_e_d_i_u_m _t_o_m_a_t_o_e_s_, peeled and chopped 2 _t_a_r_t _c_o_o_k_i_n_g _a_p_p_l_e_s_, peeled, cored and chopped 1 _j_a_l_a_p_e_n_o _c_h_i_l_i_, seeded and chopped (or more to taste). 1/2 cup _r_a_i_s_i_n_s (soaked 10 minutes in warm water) 1/2 cup _p_i_m_e_n_t_o_-_s_t_u_f_f_e_d _o_l_i_v_e_s_, cut in half crosswise 1/2 tsp _o_r_e_g_a_n_o 1/2 tsp _t_h_y_m_e _s_a_l_t _p_e_p_p_e_r 1 Tbsp _b_u_t_t_e_r 1/2 cup _s_l_i_v_e_r_e_d _a_l_m_o_n_d_s PPRROOCCEEDDUURREE (1) Heat the oil in a large, heavy skillet. Add the beef and saute' until it is lightly browned, stirring to break up any lumps. (2) Add the onion and garlic and saute' for 5 minutes longer. (3) Add all the remaining ingredients except the butter and the almonds. Mix well and simmer, uncovered, over moderate heat, stirring from time to time, for 20 minutes. (4) In a small skillet, heat the butter and saute' the almonds until they are golden brown. (5) Mound the beef onto a serving platter and sprinkle with the almonds. Surround it with a border of rice. NNOOTTEESS Variatons: Instead of oregano and thyme, use a pinch or two of cinna- mon and ground cloves. This makes an interesting difference in flavor, giving the dish an almost Middle Eastern taste. In Chihuahua, the apple is left out and 4 medium potatoes, cooked and cubed, and 2 cups cooked green peas are added to the beef at the end of the cooking time for just long enough to heat them through. This makes a nice one-dish meal. Picadillo de la Costa from the state of Guerrero, best known for the beach resort of Acapulco, uses the tropical fruits in which the region abounds, and instead of beef uses an equal mixture of ground pork and veal. The method is the same but the meats, with the onion, garlic, tomatoes, hot peppers, salt, and pepper, are cooked, uncovered, for 15 minutes. Then add 1 1/2 cups pineapple chunks, 2 pears (peeled, cored, and cut in chunks) and 2 bananas (peeled and sliced) are added and the mixture simmered for 15 minutes longer over low heat. Sprinkle with almonds just before serving. This is a delicious summer dish, good with plain rice. In addition to the almonds, I add fresh coriander leaves as a garnish. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation. _P_r_e_c_i_s_i_o_n_: approxi- mate measurement OK. CCOONNTTRRIIBBUUTTOORR Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, NJ ihnp4!attunix!nlm 2 Aug 2005 439 PITA-SEAFOOD(M) Alt.Gourmand Cookbook (28 Mar 86) PITA-SEAFOOD(M) SSEEAAFFOOOODD PPIITTAA PITA-SEAFOOD - Pita-Seafood Salad Sandwiches This recipe is more of a formula than a recipe. It is excellent for a cool dinner in the summer (any time after February in Texas!) IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22--44)) 1/2 lb _s_c_a_l_l_o_p_s _o_r _s_h_r_i_m_p 1/4 cup _o_l_i_v_e _o_i_l 1 _m_e_d_i_u_m _o_n_i_o_n 1 _g_a_r_l_i_c _c_l_o_v_e_s (or more or less to taste) 1 1/2 cups _v_e_g_e_t_a_b_l_e (such as eggplant or zucchini) 3/4 cup _m_u_s_h_r_o_o_m_s to taste _s_a_l_t_, _p_e_p_p_e_r _a_n_d _s_p_i_c_e_s 1 1/2 cups _c_o_o_k_e_d _c_o_u_s_c_o_u_s _p_i_t_a _b_r_e_a_d PPRROOCCEEDDUURREE (1) Cut up the vegetables into small (1/2 inch) cubes. Slice the mushrooms. (2) If using shrimp, peel and devein the shrimp and cut into small cubes. (3) In a small amount of olive oil, saute' the onion and the optional garlic until the onion is soft but not quite trans- parent. (4) Heat the remaining olive oil in a skillet and add the veg- etable and mushrooms. Saute until the vegetables are almost soft. Taste and add salt, pepper and whatever spices strike your fancy (oregano, basil, and red pepper are good). (5) Add the scallops or shrimp and cook until just done--about a minute or two. Scallops will turn opaque and shrimp will turn pink. Do NOT overcook. (6) There should be an excess of oil and fluid. If not, add more oil and briefly heat. Transfer the mixture to a bowl. Add the couscous and mix thoroughly. (7) Chill several hours or overnight. (8) Stuff into the pita bread (maybe with some tomato) and serve. NNOOTTEESS You could substitute almost any vegetable and crab or a firm fish. To use this for a picnic, don't stuff the pita bread until you are about to serve it. Err on the side of too much oil, since the couscous absorbs the oil (and a recent study says that olive oil may be good for you). RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 30 minutes preparation, overnight chilling. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Anita Cochran Astronomy Dept., The Univ. of Texas, Austin, TX {noao, ut-sally, ut-ngp}!utastro!anita arpa: anita@astro.UTEXAS.EDU 2 Aug 2005 440 PIZZA-DOUGH-1(B) Alt.Gourmand Cookbook (19 Mar 86) PIZZA-DOUGH-1(B) PPIIZZZZAA DDOOUUGGHH PIZZA-DOUGH-1 - Simple pizza dough I don't remember where I learned this simple recipe for pizza dough. It makes enough dough for two 12x18 pan pizzas. I like it because it is so easy to memorize and it makes good pizzas. IINNGGRREEDDIIEENNTTSS ((22 ppiizzzzaa ccrruussttss)) 5 cups _f_l_o_u_r 2 pkgs _a_c_t_i_v_e _d_r_y _y_e_a_s_t 2 Tbsp _s_u_g_a_r 2 tsp _s_a_l_t 2 cups _w_a_t_e_r PPRROOCCEEDDUURREE (1) Mix all of the dry ingredients first, then add the water. It will appear to be too dry. Do not add water. Keep working the dough until it is smooth. (This requires a little faith but it really works). (2) Let the dough rise once (approx 1 hour). Punch it down and knead again. (3) At this point you may choose to freeze some of the dough. If you do freeze it, be sure to wrap it well and freeze it quickly. With either fresh or thawed dough, let the dough rise a second time. (4) After it has risen, punch it down and use it for your pizza. The dough will rise a little while you put the rest of your pizza toppings on it. Then bake as appropriate for pizza thickness and toppings. NNOOTTEESS I have tried variations like whole wheat, and just about any flour com- bination that works for bread works for pizza dough. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation, 2 hours rising. _P_r_e_- _c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR R Horn Infinet, Inc. North Andover, MA {decvax, seismo!harvard}!wanginst!infinet!rhorn 2 Aug 2005 441 PIZZA-RUSTICA(M) Alt.Gourmand Cookbook (17 Apr 86) PIZZA-RUSTICA(M) PPIIZZZZAA RRUUSSTTIICCAA PIZZA-RUSTICA - San Felese Easter pie This dish is traditional in my family at Easter time. I don't know how to spell the Italian name of this pie, but it sounds something like "Pizza Gain"--my father translates it as "full pie'' This recipe origi- nated in the town of San Fele, east of Naples. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 1122)) CCHHEEEESSEE FFIILLLLIINNGG 2 lb _r_i_c_o_t_t_a _c_h_e_e_s_e 3 _l_a_r_g_e _e_g_g_s 1/4 lb _m_o_z_z_a_r_e_l_l_a _c_h_e_e_s_e_, shredded or chopped 6 Tbsp _r_o_m_a_n_o _c_h_e_e_s_e_, grated 6 Tbsp _f_r_e_s_h _p_a_r_s_l_e_y_, chopped 1 1/2 Tbsp _d_r_i_e_d _m_i_n_t _l_e_a_v_e_s (do not use peppermint) 1/2 tsp _b_l_a_c_k _p_e_p_p_e_r _s_a_l_t to taste--depends on salt content of cheeses. MMEEAATT FFIILLLLIINNGG 1 lb _I_t_a_l_i_a_n _s_a_u_s_a_g_e ("mild" or ``sweet'') 2 oz _I_t_a_l_i_a_n _d_r_y _s_a_l_a_m_i_, thinly sliced 2 oz _p_r_o_s_c_i_u_t_t_o_, thinly sliced (or any other ham) PPIIZZZZAA 1 1/2 lb _p_i_z_z_a _d_o_u_g_h (if you make your own dough, use about 3 cups of flour) _f_l_o_u_r 1 _e_g_g_, separated PPRROOCCEEDDUURREE (1) Put ricotta and eggs into a large bowl and stir until well mixed. Blend in all other ingredients. (2) Slice the sausage into rounds about 3/8 inch thick. Brown in a little oil until cooked through. Drain, and discard grease. Cut the salami and ham slices into strips about 1x 1/4 inches (3) Make or thaw or unwrap the pizza dough. (4) Mix the meats into the cheese filling. Roll the dough into two disks, one large enough to line a 10-inch round cake pan, the other large enough to cover it. Put the larger piece into the lightly-floured cake pan, molding it so that it com- pletely lines the pan, with at least 1/2 inch hanging over the edge. Fill with the cheese-meat mixture. To allow for expansion, fill to about 1/2 inch below the top of the pan. Wet the exposed dough edge with egg white, place the other piece of dough on top, and pinch the two pieces together. Trim neatly to make a seal. Brush egg yolk over the top of the pie (this will brown during baking). Puncture the top of pie in several places with a knife (make sure the holes are large enough not to close up during baking). Bake at 350 deg. F for about an hour, until the top is browned but not burned. Remove from pan and cool on a wire rack. Serve at room temperature. NNOOTTEESS This recipe makes a very large pie. I couldn't find a big enough cake pan, so I used a cast-iron frying pan. You might try using half the quantity of ingredients in a 7-inch pan (make a little extra dough). If possible, grate your own romano cheese. Some of the romano sold pre-grated in cardboard cylinders looks and tastes more like sawdust than cheese. "Romano" and ``parmesan'' are American names; the main difference is that romano is sharper. The mint you want to use is spearmint. It is sold as just plain "mint" in the spice section of supermarkets. Peppermint is entirely the wrong flavor. Italian sausage is a 'fresh' sausage, _i_._e_. uncured and uncooked. It must be cooked before eating. Depending upon where you live, the less- spicy version of it is called either "sweet" or ``mild''. When I'm really ambitious I make my own (that doesn't happen often!). The only ingredients are pork (about 20% fat), fennel seeds, salt, and a small amount of red pepper flakes, all coarsely ground and stuffed into natu- ral hog casings. If you can't find Italian sausage, you might try a mixture of ground pork with the above seasonings, rolled into little patties. To adjust seasonings, just pan-fry a little bit of the mix- ture and taste. The cheese filling given above (without the meats) is my standard fill- ing for lasagna, manicotti, ravioli, etc. 2 Aug 2005 442 PIZZA-RUSTICA(M) Alt.Gourmand Cookbook (17 Apr 86) PIZZA-RUSTICA(M) This same recipe can be used to make calzone. Roll out a small disk of pizza dough, put a blob of cheese/meat mixture in the middle, fold it over, seal, and bake. This is a good way to use up any filling that doesn't fit into the pie. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 30 minutes preparation, 1 hour cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Joe Petolino Chronon Computer Co., Mountain View CA sun!chronon!petolino 2 Aug 2005 443 PLAYDOUGH(O) Alt.Gourmand Cookbook (6 Feb 87) PLAYDOUGH(O) PPLLAAYYDDOOUUGGHH PLAYDOUGH - Homemade playdough I got this from a friend of mine. It even _s_m_e_l_l_s like the real thing. IINNGGRREEDDIIEENNTTSS ((33 ccuuppss)) 2 cups _f_l_o_u_r 1 cup _s_a_l_t 2 Tbsp _c_r_e_a_m _o_f _t_a_r_t_a_r 2 cups _w_a_t_e_r 1 Tbsp _m_i_n_e_r_a_l _o_i_l _f_o_o_d _c_o_l_o_r_i_n_g PPRROOCCEEDDUURREE (1) Mix all ingredients in a saucepan. Cook over medium heat, stirring until stiff. (2) Allow to cool; knead. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes. _P_r_e_c_i_s_i_o_n_: approximate measure- ment OK. CCOONNTTRRIIBBUUTTOORR Jan Wolitzky AT&T Bell Laboratories, Murray Hill, New Jersey, USA ihnp4!mhuxd!wolit 2 Aug 2005 444 PLUM-CASSEROLE(M) Alt.Gourmand Cookbook (27 May 86) PLUM-CASSEROLE(M) MMAARRTTHHAA''SS PPLLUUMM CCAASSSSEERROOLLEE PLUM-CASSEROLE - Simple beef casserole with plum and tomato This is a delicious sweet beef casserole. I got it from a radio talk- back show a few years ago; it was a listener's old favourite. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 3 lbs _c_u_b_e_d _b_e_e_f 3/4 cup _p_l_u_m _j_a_m 1 cup _t_o_m_a_t_o _s_a_u_c_e 1 cup _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e _f_l_o_u_r PPRROOCCEEDDUURREE (1) Roll the beef cubes in the flour, and place them in an ungreased casserole dish. (2) Mix together the other ingredients (plum jam, tomato sauce, worcestershire sauce). (3) Cover the beef with the sauce mixture. (4) Bake at 250 deg. F for 1 hour. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 1 hour baking. _P_r_e_c_i_- _s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Michael Gigante Royal Melbourne Institute of Technology, Melbourne Vic., Australia UUCP :...!seismo!munnari!cidam.oz!mg ARPA :mg%cidam.oz@seismo.css.gov CSNET:mg%cidam.oz@australia 2 Aug 2005 445 PONCIT(M) Alt.Gourmand Cookbook (27 Sep 87) PONCIT(M) PPOONNCCIITT PONCIT - Filipino cabbage in garlic and soy sauce I got this from Lynne Fitzsimmons who got it from a Filipino friend of her mother's. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 55)) 1/4 cup _c_o_o_k_i_n_g _o_i_l 2 _c_l_o_v_e_s _g_a_r_l_i_c_, minced 1 _o_n_i_o_n_, minced 1 cup _b_o_i_l_e_d _m_e_a_t (pork, chicken, or shrimp) 1 _l_a_r_g_e _c_a_r_r_o_t cut into thin strips 1 _s_m_a_l_l _c_a_b_b_a_g_e_, shredded 3 Tbsp _s_o_y _s_a_u_c_e 3 Tbsp _b_r_o_t_h 1 bunch _c_e_l_e_r_y 8 oz _r_i_c_e _s_t_i_c_k_s _o_r _w_h_e_a_t _n_o_o_d_l_e_s 1 tsp _s_a_l_t 1 tsp _M_S_G 1 _s_p_r_i_n_g _o_n_i_o_n_, chopped PPRROOCCEEDDUURREE (1) Saute' garlic in cooking oil. (2) Add onions, meat, carrot and cabbage. Season with soy sauce and fry for 2 more minutes. (3) Add broth and simmer, then add celery. (4) When vegetables are cooked, add rice sticks or noodles and season with salt and MSG. Garnish with spring onions. (5) Serve with lemon. NNOOTTEESS You will need a big frying pan to fit all the ingredients. You may leave out the salt and MSG if you like. I have successfully used lightly-microwaved bacon as the meat. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes. _P_r_e_c_i_s_i_o_n_: approximate measure- ment OK. CCOONNTTRRIIBBUUTTOORR Pat Caudill Tektronix, Inc., Portland, Oregon, USA patc@tekcrl.tek.com tektronix!tekcrl.tek.com!patc 2 Aug 2005 446 POND-POPOVERS(B) Alt.Gourmand Cookbook (29 Nov 85) POND-POPOVERS(B) JJOORRDDAANN PPOONNDD HHOOUUSSEE PPOOPPOOVVEERRSS POND-POPOVERS - Popovers from the Jordan Pond teahouse In Acadia National Park, near Bar Harbor Maine, is Jordan Pond. A cen- tury ago the teahouse at Jordan Pond was a gathering place where the aristocracy had tea and popovers with strawberry jam each day at 4 o'clock. The Jordan Pond Tea House burned down in 1978, but has been rebuilt. It now serves people sporting clothes announcing "mommy and daddy went to Naugatuck, and all they brought me was this crummy shirt", and who show up in station wagons, but the popovers are the same that were served to the idle rich of another era. IINNGGRREEDDIIEENNTTSS ((22 llaarrggee ppooppoovveerrss)) 2 _l_a_r_g_e _e_g_g_s 1 cup _w_h_o_l_e _m_i_l_k 1 cup _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r (Important! Sift before measuring!!) 1/2 tsp _s_a_l_t 1/8 tsp _b_a_k_i_n_g _s_o_d_a PPRROOCCEEDDUURREE (1) Preheat oven to 425 deg. F. Beat the eggs at high speed with an electric mixer for 3 minutes, or until the mixture turns lemon yellow. (2) Slow the mixer to a crawl, and dribble in 1/2 cup of milk, taking about 20 seconds to pour it in. (3) Into another bowl, sift the flour and measure 1 cup as exactly as you can, then add salt and baking soda and sift again. With the mixer still running on its slowest speed, add the dry ingredients to the eggs and milk. (4) Turn the mixer off and use a rubber spatula to make sure that all of the flour has blended in with the liquid. (5) Set the mixer to medium speed and dribble in the remaining milk. Blend for 1 minute. (6) Turn the mixer to its highest speed and beat for 10 minutes (or 5 minutes if you have a Kitchen-aid style mixer that uses a wire whip for beating). Extra beating can't hurt. (7) Filter the batter through a fine-mesh screen strainer to remove any lumps, then pour into well-buttered popover cups or custard cups. (If you must use a muffin tin, fill only the 4 corners.) (8) Bake at 425 deg. F for 15 minutes. Without opening the oven, turn heat to 350 deg. F and bake for 15 more minutes (20 min- utes if your oven door has a window). NNOOTTEESS Serve immediately, with fresh jam and room-temperature butter. These popovers turn out significantly better if they are baked in crockery custard cups rather than in metal or glass. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 15 minutes preparation, 30 minutes baking. _P_r_e_c_i_s_i_o_n_: measure carefully. CCOONNTTRRIIBBUUTTOORR Brian Reid DEC Western Research Laboratory, Palo Alto CA reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid 2 Aug 2005 447 POPPYCAKE(B) Alt.Gourmand Cookbook (1 Jan 86) POPPYCAKE(B) PPOOPPPPYYSSEEEEDD BBUUNNDDTT CCAAKKEE POPPYCAKE - A light, delicate cake I got this recipe from my mom. I'm not sure where she got it. IINNGGRREEDDIIEENNTTSS ((11 bbuunnddtt ccaakkee)) 1 cup _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 1 1/2 cups _s_u_g_a_r 2 1/2 cups _f_l_o_u_r (sift before measuring) 1 tsp _b_a_k_i_n_g _s_o_d_a 2 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1 cup _b_u_t_t_e_r_m_i_l_k 2 oz _p_o_p_p_y _s_e_e_d_s (about 1/4 cup) 1 tsp _a_l_m_o_n_d _e_x_t_r_a_c_t (or vanilla extract) 4 _e_g_g_s (separated) 1/4 cup _b_r_o_w_n _s_u_g_a_r 1 tsp _c_i_n_n_a_m_o_n PPRROOCCEEDDUURREE (1) Soak poppyseed in the buttermilk for 15 minutes. (2) Cream together butter and sugar. Add yolks to creamed mix- ture. Add almond extract or vanilla. (3) Add dry ingredients alternately with buttermilk mixture, a little at a time. (4) Beat egg whites very stiff as for angel food. Fold egg whites into mixture. (5) Pour half of this batter mixture into well-greased Bundt pan. (6) Sprinkle with a mixture of 1/4 cup brown sugar and 1 tsp cin- namon. (7) Pour in remaining batter. (8) Bake at 350 deg. F for 1 hour. (9) Cool and invert onto serving dish, then remove Bundt pan. NNOOTTEESS When folding in egg whites, be gentle. Lift and turn the batter instead of using a stirring motion. Don't worry if a little bit of egg white remains unmixed; the egg whites will collapse if you mix it too much. I have tried both vanilla and almond extracts with this recipe, and prefer the former. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate (folding the beaten eggwhites into the batter takes some skill). _T_i_m_e_: 30 minutes preparation, 1 hour cook- ing, 1 hour cooling. _P_r_e_c_i_s_i_o_n_: Measure carefully. CCOONNTTRRIIBBUUTTOORR Jeff Lichtman at rtech (Relational Technology, Inc.) "Saints should always be judged guilty until they are proved innocent..." {amdahl, sun}!rtech!jeff -or- {ucbvax, decvax}!mtxinu!rtech!jeff 2 Aug 2005 448 PORK-BRAISE-1(M) Alt.Gourmand Cookbook (21 May 86) PORK-BRAISE-1(M) IINNDDOONNEESSIIAANN BBRRAAIISSEEDD PPOORRKK PORK-BRAISE-1 - Pork with lime and hot peppers This recipe was originally based on one I found in a paperback cook- book. Over the years I have adapted it into what you see here. It is fairly hot, but always gets rave reviews from everyone, even from peo- ple who normally don't like hot food. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66--88)) 4 lbs _p_o_r_k_, cut into small bite-size pieces 1 _o_n_i_o_n_, chopped 2 Tbsp _c_r_u_s_h_e_d _r_e_d _p_e_p_p_e_r_s 4 _g_a_r_l_i_c _c_l_o_v_e_s_, minced 1 Tbsp _l_i_m_e _j_u_i_c_e 2/3 cup _s_o_y _s_a_u_c_e 3 Tbsp _b_r_o_w_n _s_u_g_a_r PPRROOCCEEDDUURREE (1) Fry pork, onion, red peppers, and garlic over high heat in a heavy frying pan, stirring frequently for about 20 minutes or until well browned. (2) Add lime juice, soy sauce, and brown sugar. (3) Reduce heat and simmer for about 15 to 20 minutes. (4) Put in a covered dish and keep warm in the oven while you make the rice to serve it over. This makes it easy to make the rice, and the pork actually browns a little more during this time. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 40 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Steven A. Minneman Fujitsu America Inc, San Jose, Ca ihnp4!pesnta!fai!stevem The best government is no government at all. 2 Aug 2005 449 PORK-CHOPS-1(M) Alt.Gourmand Cookbook (8 Oct 86) PORK-CHOPS-1(M) PPOORRKK CCHHOOPPSS IITTAALLIIAANNOO PORK-CHOPS-1 - Pork chops simmered in tomato and onion Apologies to anyone of Italian descent--I'm sure this dish will seem a slander on your culinary heritage, but that's the way I learned this recipe. As much as I like grilled pork chops, I enjoy a change. This recipe isn't _h_a_u_t_e _c_u_i_s_i_n_e, but I think it is particularly good when you get home from work on a cold, wet evening. The preparation is fairly quick, and it leaves you time to warm up in front of the fire with a cup of tea and read a newspaper. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22)) 2 _p_o_r_k _l_o_i_n _c_h_o_p_s 10 1/2 oz _c_o_n_d_e_n_s_e_d _t_o_m_a_t_o _s_o_u_p (1 small can) 1 _g_r_e_e_n _p_e_p_p_e_r_, sliced 1 _o_n_i_o_n_, diced 1 _b_a_y _l_e_a_f _o_i_l _f_o_r _f_r_y_i_n_g _s_a_l_t _a_n_d _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Heat the oil in a saucepan or frying pan (choose one with a lid). Season both sides of the chops with salt and pepper to taste. Brown the chops quickly on both sides. Remove from the pan. (2) Fry the onions until soft, but not brown. You may need to add a little more fat, but I prefer to use as little as pos- sible. (3) Return the chops to the pan, add the tomato soup, green pep- per, and bay leaf. Bring to the boil, then simmer gently for 30-40 minutes, or until the chops are cooked. NNOOTTEESS I serve this with rice. If you like brown rice, it has the advantage of taking as long to cook as the rest of the meal, so you get an unin- terrupted half-hour. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 40 minutes cooking. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Stephen Withers, University of Melbourne, Parkville, Victoria, Australia stephenw@murdu.oz 2 Aug 2005 450 PORK-CHOPS-2(M) Alt.Gourmand Cookbook (18 Feb 87) PORK-CHOPS-2(M) SSOOUUTTHHEERRNN SSTTYYLLEE PPOORRKK CCHHOOPPSS PORK-CHOPS-2 - Pork chops in mushroom peanut-butter sauce I originally found this recipe in the Woman's Day Encyclopedia of Cook- ery. It is very easy to prepare and makes a hearty main dish served over rice or noodles. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 4 _p_o_r_k _c_h_o_p_s_, about 1/2 inch thick _s_h_o_r_t_e_n_i_n_g _o_r _o_i_l 4 _o_n_i_o_n _s_l_i_c_e_s (we like these fairly thick) 1/4 cup _p_e_a_n_u_t _b_u_t_t_e_r 3/4 cup _c_o_n_d_e_n_s_e_d _m_u_s_h_r_o_o_m _s_o_u_p (or make a mushroom-flavored white sauce) 1/4 cup _m_i_l_k 1 tsp _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 1 tsp _s_a_l_t 1/8 tsp _b_l_a_c_k _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) In a frying pan big enough to hold all of the chops at once, brown pork chops on both sides in a little shortening or oil. Pour off fat, leaving chops in frypan. (2) Place an onion slice on top of each chop. (3) Mix peanut butter, mushroom soup, milk, Worcestershire sauce, salt, and pepper. Pour over chops. (4) Cover and simmer over medium to low heat for 45 minutes. You may want to move the chops around in the pan from time to time to keep them from sticking. NNOOTTEESS Smooth peanut butter is best. The chunky variety gives a strange con- sistency to this dish. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes browning, 45 minutes simmering. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Martha Bush Harris Computer Systems Division, Ft. Lauderdale, Florida, USA ihnp4!allegra!novavax!hcx1!martha 2 Aug 2005 451 PORK-IN-MILK(M) Alt.Gourmand Cookbook (6 Feb 87) PORK-IN-MILK(M) PPOORRKK LLOOIINN BBRRAAIISSEEDD IINN MMIILLKK PORK-IN-MILK - Italian-style pork roast in milk I got this recipe from a friend, who got it from a cookbook in Italy. It is very rich and flavorful. I have not seen this method of prepara- tion in any other recipe. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 2-5 lb _p_o_r_k _l_o_i_n _r_o_a_s_t (You can also use a pork shoulder roast) 2 Tbsp _b_u_t_t_e_r 2 Tbsp _o_l_i_v_e _o_i_l _s_a_l_t _b_l_a_c_k _p_e_p_p_e_r freshly ground _m_i_l_k enough to cover roast; see instructions below 2-3 Tbsp _w_a_r_m _w_a_t_e_r PPRROOCCEEDDUURREE (1) Find a saucepan that fits the pork roast closely, but still allows you to turn the roast in it. (2) Add the butter and oil to the pan. Heat at medium-high heat. Brown the roast on all sides. (3) Add salt and pepper to taste. Add enough milk to cover 3/4 of the meat. (4) Cover the saucepan, but leave the lid ajar. Turn the heat down to medium and cook for 1 1/2 to 2 1/2 hours, until the sauce has reduced to thick, nut-brown clusters. If the sauce has not reduced after 2 1/2 hours, remove the meat, keep it warm, and increase the heat to high until the sauce thickens. (5) Remove the roast from the sauce, if you haven't already. Turn the heat down and skim the fat from the sauce. Add the water, turn the heat to high, and scrape the bottom of the saucepan (there will be a crust on the bottom that you'll want to get loose). (6) Return the meat to the pan, warm it up, and serve it with the sauce. NNOOTTEESS The cleanup for this recipe takes a while, because the saucepan gets a crust on the bottom. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 2-3 hours cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Jeff Lichtman Relational Technology, Inc., Alameda, California, USA {amdahl,sun}!rtech!jeff {ucbvax,decvax}!mtxinu!rtech!jeff 2 Aug 2005 452 POTATO-PANCAKE(MV) Alt.Gourmand Cookbook (9 Jun 86) POTATO-PANCAKE(MV) PPOOTTAATTOO PPAANNCCAAKKEE POTATO-PANCAKE - German Kartoffel Puffer"" A traditional German potato recipe. Not for people with weight prob- lems. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 2 1/2 lb _p_o_t_a_t_o_e_s_, peeled 2 _o_n_i_o_n_s_, chopped fine 1 _e_g_g_, beaten 1/4 cup _f_l_o_u_r 1 tsp _s_a_l_t 1 cup _o_i_l (or lard) PPRROOCCEEDDUURREE (1) Grate the peeled raw potatoes with a fine grater. Squeeze dry in a towel. (2) Mix the potatoes with all other ingredients (except the oil). Leave it for a while. (3) Heat the oil or lard in a frying pan. Form pancakes from 2 Tbsp of batter, press flat, and fry until both sides are golden brown. NNOOTTEESS Serve the hot pancakes with any kind of stewed fruit. Be sure you make enough pancakes. They have the same effect as salted peanuts: you can't stop eating! RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 5 minutes cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Heinz Kindlimann Swiss Federal Institute of Technology, Electronics Dept., Zurich, Switzerland UUCP: kindlima@ethz X400: kindlimann@ife.ethz.CHUNET BITNET: kindlimann@czheth5a 2 Aug 2005 453 POTATO-PAPRKSH(V) Alt.Gourmand Cookbook (23 Feb 86) POTATO-PAPRKSH(V) PPOOTTAATTOO PPAAPPRRIIKKAASSHH POTATO-PAPRKSH - Hungarian potato paprikash (From _C_u_i_s_i_n_e_s _o_f _t_h_e _w_o_r_l_d, Exeter Books) A hearty dish, good as either a side dish or a vegetarian main course. Suitable for Passover. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44 aass mmaaiinn ccoouurrssee)) 4 oz _c_o_o_k_i_n_g _o_i_l 2 _o_n_i_o_n_s_, finely chopped 1 clove _g_a_r_l_i_c_, crushed 1/4 tsp _c_a_r_a_w_a_y _s_e_e_d_s 1 tsp _p_a_p_r_i_k_a 1-2 cups _w_a_t_e_r 4 lbs _p_o_t_a_t_o_e_s_, peeled and sliced thin. 2 _g_r_e_e_n _p_e_p_p_e_r_s_, seeded and cut into strips 4 _t_o_m_a_t_o_e_s_, peeled, seeded, and chopped _s_a_l_t (You can vary the amount of salt according to prefer- ence.) PPRROOCCEEDDUURREE (1) In a heavy-bottomed casserole, heat the oil and fry the onions and garlic. (2) Add the caraway seeds, paprika, and water. (3) Add the potatoes, peppers, and tomatoes. (4) Simmer for thirty minutes. NNOOTTEESS This makes a very good main course or side dish for Passover. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Evelyn C. Leeper AT&T Information Systems Middletown, NJ 2 Aug 2005 454 POTATO-PIE-1(M) Alt.Gourmand Cookbook (23 Nov 87) POTATO-PIE-1(M) BBAACCOONN PPOOTTAATTOO PPIIEE POTATO-PIE-1 - A brunch casserole with potatoes, eggs, bacon, and cheese This is a very easy brunch dish, similar to a fritatta in texture, but full of traditional breakfast ingredients. The recipe comes from a cookbook published by the Contra Costa (California) _T_i_m_e_s newspaper, called "Tastes of the Times". IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 1 lb _b_a_c_o_n_, thick-sliced and lean 1 _o_n_i_o_n 1 lb _b_a_k_i_n_g _p_o_t_a_t_o_e_s 1/2 lb _c_h_e_d_d_a_r _c_h_e_e_s_e 8 _e_g_g_s PPRROOCCEEDDUURREE (1) Cut the bacon slices into square pieces. Fry the pieces until well-cooked, then drain on paper towels. (2) Peel the potatoes, then grate them. To prevent the grated potatoes from discoloring while you prepare the other ingre- dients, you can put them into a bowl of cold water. When you're ready to use them, be sure to drain well and squeeze them dry. (3) Grate the cheese. Mince the onion. (4) Butter a 9x13 inch shallow baking dish. Preheat the oven to 350 deg. F. (5) Beat the eggs in a large bowl. Add all the other ingredients and stir. Pour the mixture into the baking dish and bake in the preheated oven for about 45 minutes, or until the eggs are cooked. Serve hot, warm or at room temperature. NNOOTTEESS It really does make a difference if you use good meaty bacon for this. I find the best bacon at my local butcher shop. You can prepare part of this ahead. I think egg dishes are better if they haven't been refrigerated. So if you want to work ahead, you can cook the bacon, grate the cheese and potatoes and mince the onion the night before. Store all these things separately in the refrigerator, covering the potatoes with water. Then in the morning just mix it all up and bake it. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate (tedious). _T_i_m_e_: 30 minutes preparation, 1 hour baking and cooling. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Vicki O'Day Hewlett Packard Laboratories oday@hplabs.hp.com 2 Aug 2005 455 POTSTICKERS(A) Alt.Gourmand Cookbook (22 May 86) POTSTICKERS(A) PPOOTTSSTTIICCKKEERRSS POTSTICKERS - Delicious Northern Chinese snack and hacker's staple Hackers on both coasts and most places in between love potstickers (though if you're from the Right Coast, you probably know them as Peking Ravioli, or just _r_a_v_s. This recipe is based on one found in _C_h_e_f _C_h_u_'_s _D_i_s_t_i_n_c_t_i_v_e _C_u_i_s_i_n_e _o_f _C_h_i_n_a. Total preparation time is about 45 minutes. They don't come out as good as the ones from Cho's in Mountain View, but if you don't happen to be within 45 minutes of Mountain View, they'll do very nicely, thank you. IINNGGRREEDDIIEENNTTSS ((MMaakkeess aabboouutt 22 ddoozzeenn)) DDOOUUGGHH 2 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1/2 cup _w_a_t_e_r FFIILLLLIINNGG 1/2 lb _g_r_o_u_n_d _p_o_r_k 1/2 _s_m_a_l_l _C_h_i_n_e_s_e _(_N_a_p_a_) _c_a_b_b_a_g_e_, cored and chopped 1 _g_r_e_e_n _o_n_i_o_n_, coarsely chopped 2 _t_h_u_m_b_-_s_i_z_e_d _s_l_i_c_e_s _f_r_e_s_h _g_i_n_g_e_r_, minced 2 _w_a_t_e_r _c_h_e_s_t_n_u_t_s_, chopped 1 tsp _s_a_l_t 1/2 tsp _s_u_g_a_r pinch _w_h_i_t_e _p_e_p_p_e_r 1 tsp _s_e_s_a_m_e _o_i_l TTOO CCOOOOKK 5 Tbsp _v_e_g_e_t_a_b_l_e _o_i_l 1 cup _w_a_t_e_r SSAAUUCCEE _h_o_t _c_h_i_l_i _o_i_l _r_e_d _r_i_c_e _v_i_n_e_g_a_r _s_o_y _s_a_u_c_e PPRROOCCEEDDUURREE (1) In a bowl, combine flour and water, mixing to form a ball. Remove to a floured board and knead with your palm for about 3 minutes. Shape into a ball, cover with a damp towel, and let stand for about 10 minutes. (2) Make the filling by combining the _F_i_l_l_i_n_g ingredients above. Refrigerate until ready to use. (3) To shape and assemble, knead dough for about 3 minutes. Roll into a cylinder that is about 1 inch in diameter. Cut off the ends, then cut into about 24 pieces, each about 3/4-inch wide. With the cut side up, press the dough down with your palm to flatten. Use a rolling pin to make pancakes about 2 1/2-3 inches in diameter. (They get quite thin; that's what you want.) (4) Spoon 1 tablespoon of filling into the center of each pan- cake. Fold the dough over to make a half circle and pleat the edges firmly together. (5) To pan-fry, heat cast-iron or other heavy-bottom skillet over moderate heat. Add 3 Tbsp oil, swirling to coat bottom. (Watch out, it sizzles quite a bit. Don't get burned!) When oil is hot, place potstickers, seam side up, in skillet and agitate (shake) for 30 seconds. Pour in water, cover, and gently boil over moderate heat for 7 to 8 minutes. When oil and water start to sizzle, add remaining 2 Tbsp oil. Tip skillet to distribute oil evenly; watch carefully (uncovered) to prevent sticking. When bottoms are brown (usually several minutes later), remove from heat and carefully lift out pot- stickers with spatula. (6) To serve, turn potstickers over (dark side up) and arrange on serving platter. Combine chili oil, vinegar, and soy sauce in proportions to suit your taste and offer sauce for dip- ping. Alternatively, cut up a hot chili pepper into red rice vinegar. NNOOTTEESS You can freeze uncooked potstickers for later use, if you squeeze out the water from the cabbage during preparation (in a colander or cheese- cloth). Freeze potstickers separately on cookie sheets until firm, then put them in plastic bags. When rolling out the pancakes, leave the centers slightly thicker than the edges. A thicker center will hold up better during the browning. If you prefer, steam potstickers for about 12 minutes over boiling water instead of pan-frying. (No self-respecting hacker would be 2 Aug 2005 456 POTSTICKERS(A) Alt.Gourmand Cookbook (22 May 86) POTSTICKERS(A) caught eating steamed potstickers, though.) These are really not hard to make, and come out quite nicely! Following the dough recipe above leads to a fairly dry and floury dough; this makes it hard to roll out and pleat. Feel free to add a little more water. There are also now commercially available potsticker presses that take care of folding and pleating; they're cheap and plastic and work rather well. The perfect potsticker is uniformly brown with a thick brown area on the bottom (where it sticks to the pot); it seems that achieving this only comes with practice. I tend to fry both sides a bit before adding the water; this helps. Beware of too much heat; the bottom will bubble and crack. This doesn't taste any different, but doesn't look as nice. If you don't cook the whole batch at once, store the potstickers so that they don't touch; the dough tends to stick to itself, so the pot- stickers may tear as you remove them. Many restaurants serve Hoy Sin sauce instead of hot sauce. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 45 minutes. _P_r_e_c_i_s_i_o_n_: measure the ingre- dients. CCOONNTTRRIIBBUUTTOORR Chris Kent DEC Western Research Lab, Palo Alto, California kent@decwrl.DEC.COM {ihnp4,ucbvax,decvax}!decwrl!kent 2 Aug 2005 457 POUND-CAKE-1(D) Alt.Gourmand Cookbook (19 May 86) POUND-CAKE-1(D) OORRAANNGGEE PPOOUUNNDD CCAAKKEE POUND-CAKE-1 - A luscious orange-flavored pound cake Absolutely the best cake I have ever eaten! I got the recipe from the mother of a friend. I think Don's mom got the recipe off the back of a sugar box. IINNGGRREEDDIIEENNTTSS ((11 ccaakkee)) 1 lb _b_u_t_t_e_r 1 lb _p_o_w_d_e_r_e_d _s_u_g_a_r 2 Tbsp _g_r_a_t_e_d _o_r_a_n_g_e _r_i_n_d 6 _l_a_r_g_e _e_g_g_s 3 1/2 cups _s_i_f_t_e_d _a_l_l _p_u_r_p_o_s_e _f_l_o_u_r 1/2 tsp _m_a_c_e 1/4 tsp _s_a_l_t 1/4 cup _o_r_a_n_g_e _j_u_i_c_e 1 cup _a_p_r_i_c_o_t _j_a_m_, strained 2 Tbsp _s_h_r_e_d_d_e_d _o_r_a_n_g_e _p_e_e_l PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) Cream butter until light and fluffy. Gradually add sifted sugar and rind. Cream thoroughly. Add eggs, one at a time, mixing well after each addition. (3) Sift the flour before measuring, then combine the dry ingre- dients. Sift. (4) Gradually add sifted dry ingredients to butter mixture. Add orange juice and combine thoroughly. (5) Turn into buttered and floured 10-inch tube pan. Bake at 350 deg. F for 50-60 minutes or until toothpick inserted in cen- ter comes out clean and cake is golden brown. Cool for 5 minutes. (6) Turn into wire rack and cool thoroughly. Brush with jam and top with orange peel. NNOOTTEESS If you try to make a pound cake with margarine or shortening you will end up with a tasteless mess. Butter is the major taste in a pound cake; even if it weren't, butter and margarine have different proper- ties in baking, and this recipe is adjusted for butter. Don't make this cake if you don't have an electric mixer or _v_e_r_y strong wrists. I figure I spend nearly half an hour beating butter and such when I make this cake. Also, this cake is easier to handle if you have a tube pan that comes apart into two pieces. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 30-40 minutes preparation, 1 hour baking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Liz Sommers The Soup Kitchen, Edison NJ caip!unirot!mamaliz 2 Aug 2005 458 POUND-CAKE-2(C) Alt.Gourmand Cookbook (6 Feb 87) POUND-CAKE-2(C) CCRREEAAMM CCHHEEEESSEE PPOOUUNNDD CCAAKKEE POUND-CAKE-2 - A pound cake made with cream cheese I got this recipe from Annette Hall at Computer System Resources, in Georgia. (annette@gacsr.UUCP). She posted it to net.cooks, claiming that it's the best pound cake you'll ever taste. She's right! IINNGGRREEDDIIEENNTTSS ((OOnnee llaarrggee ccaakkee)) 3/4 lb _b_u_t_t_e_r 3 cups _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 1/2 lb _c_r_e_a_m _c_h_e_e_s_e 6 _e_g_g_s (large) 3 cups _c_a_k_e _f_l_o_u_r sifted 1/4 tsp _s_a_l_t 1 1/2 tsp _a_l_m_o_n_d _e_x_t_r_a_c_t 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t PPRROOCCEEDDUURREE (1) Pre-heat oven to 325 deg. F. (2) Cream the butter, sugar, and cheese together until the mix- ture is light and fluffy. (3) Add salt, vanilla, and almond extract. Beat well. (4) Add eggs, one at a time, blending well after each. (5) Stir in flour. Don't be vigorous; mix it just enough to incorporate the flour. (6) Spoon into a greased tube pan. Bake in preheated oven for 1 1/2 hours. (7) Cool for 15-20 minutes, then invert the cake onto a serving dish and remove the tube pan. If you wait too long, it will stick. NNOOTTEESS RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy _T_i_m_e_: about 2 hours and 15 minutes _P_r_e_c_i_s_i_o_n_: measure carefully. CCOONNTTRRIIBBUUTTOORR Jeff Lichtman Relational Technology, Inc., Alameda, California, USA {amdahl,sun}!rtech!jeff {ucbvax,decvax}!mtxinu!rtech!jeff 2 Aug 2005 459 POZOLE(M) Alt.Gourmand Cookbook (19 Jun 86) POZOLE(M) PPOOZZOOLLEE POZOLE - A simple New Mexican holiday stew This stew is from New Mexico. It is traditionally served on special days, such as Christmas Eve or New Year's Eve. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--44)) 3 lb _p_o_r_k _s_h_o_u_l_d_e_r (or shoulder chops), with bones in 29 oz _w_h_i_t_e _h_o_m_i_n_y (one can), with packing juice 5-6 _g_a_r_l_i_c _c_l_o_v_e_s 2 Tbsp _c_h_i_l_i _p_o_w_d_e_r (or more to taste) 2 tsp _s_a_l_t PPRROOCCEEDDUURREE (1) Put the pork shoulder piece(s) in a large kettle. Don't bother to cut them up. Cover with cold water, about 10 cups. (2) Slowly bring to a simmer, uncovered. As it simmers for the first 10 minutes or so, skim off any scum that rises to the surface. (It will stop appearing after this.) (3) Simmer, partially covered, for at least two hours. Don't let too much water boil away; just leave the lid a bit ajar so a small amount of steam can escape. (4) Remove from heat. Remove the pork pieces from the broth, and cut the meat from the bones. Discard the bones. Cut the meat in medium chunks (whatever size is appropriate for stew) and return it to the broth. (5) Crush or mince the garlic. Add the hominy with its juice, garlic, chili powder and salt to the pork and broth. Adjust the chili powder to your taste. The estimate here is for a mild store-bought unblended spice, and will produce a mild pozole. If you grind your own chiles, they may be hotter. If you use a blend of chili powder and other spices (which is not recommended), you will probably want to reduce the salt. Remember that chili powder becomes mellowed and less spicy as it cooks. (6) Return to heat, and simmer (partially covered as before) for another two hours. By this time, some of the meat will still be in chunks, and some will be shredded. Skim the grease from the top; there may be quite a bit. Check for salt before serving. (Don't try to add anything else at the end; chili powder and garlic need time to cook.) NNOOTTEESS I serve this with corn tortillas, wrapped in foil and warmed in the oven for ten or fifteen minutes. An alternate way of cooking the stew is to simmer the pork for at least one hour, remove the bones and add the other ingredients as described above, and cook covered in a slow oven (275 deg. F) for several hours. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 1 hour preparation, 2 hours cooking. _P_r_e_- _c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto, California, U.S.A. hplabs!oday 2 Aug 2005 460 PRINZ-TORTE(D) Alt.Gourmand Cookbook (14 Feb 83) PRINZ-TORTE(D) PPRRIINNZZRREEGGEENNTT TTOORRTTEE PRINZ-TORTE - Austrian 8-layer chocolate cake I made this recipe for my boyfriend on his birthday and he asked me to marry him (I did). I'm not saying for sure that the Prinzregent Torte is why Don wanted to marry me, but I've always worried that it might have been. It is a magnificent recipe that always evokes incredulous cries of pleasure from people that I serve it to. The cake is a lot of work, so I only make it about once a year, but the people that I make it for feel very special. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22--88)) CCAAKKEE 9 oz _s_a_l_t_e_d _b_u_t_t_e_r 9 oz _s_u_g_a_r 1/8 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 4 _e_g_g_s_, (large, or 5 medium) beaten. 1 2/3 cups _c_a_k_e _f_l_o_u_r (sift before measuring!!) 1/2 cup _c_o_r_n_s_t_a_r_c_h 1 tsp _b_a_k_i_n_g _p_o_w_d_e_r FFIILLLLIINNGG 2 cups _c_h_o_c_o_l_a_t_e _p_u_d_d_i_n_g (extra strong) 7 oz _u_n_s_a_l_t_e_d _b_u_t_t_e_r 1 2/3 cup _p_o_w_d_e_r_e_d _1_0_X _s_u_g_a_r FFRROOSSTTIINNGG 1 oz _b_i_t_t_e_r _c_o_c_o_a _p_o_w_d_e_r 1 oz _m_e_l_t_e_d _s_w_e_e_t _b_u_t_t_e_r 3-4 Tbsp _b_o_i_l_i_n_g _w_a_t_e_r PPRROOCCEEDDUURREE (1) In an electric mixer, whip the salted butter. Add sugar, vanilla, and eggs. Beat smooth. (2) Mix flour with cornstarch and baking powder and sift a second time (you sifted it once before you measured it, right?). Add flour mixture to egg mixture, stirring constantly. (3) Make 8 layers, each less than 1/4 inch thick, by baking each in the bottom of an 8-inch springform layer pan. Do this by cutting a round of baker's parchment that exactly fits the bottom of the layer pan, then using a spatula to spread the dough evenly over the parchment. Make sure that it doesn't get too thin at the edges. (4) Bake each layer for 7 minutes in a preheated 400 deg. F oven. Stack the layers separated by waxed paper. (5) Make the pudding. Use more chocolate in the pudding than you would normally use. If you want to be lazy and use pudding from a mix, then add a tablespoon of top-quality cocoa to the pudding mix. Stir the pudding while it cools so that it does not congeal. (6) Beat the unsalted butter until it is very smooth. When the butter and pudding are about the same temperature, add the pudding to the butter to get an even, smooth buttercream. (7) Use the pudding/butter mixture as mortar, and layer the cake together, spreading the pudding/butter evenly between the layers. Make sure the layers are even, and parallel; if they are not, or if one is not straight, you can mend things with a little extra pudding here and there. Do not put pudding on top of the topmost layer, and try not to get too much on the outside edges. (8) Make a chocolate frosting: sift the powdered 10X sugar and cocoa together, add the melted butter while stirring con- stantly, then add boiling water. (9) Frost the cake, taking pains to make sure the sides are per- fectly smooth and the top is perfectly smooth. Let the cake sit at cool room temperature for at least an hour before serving. NNOOTTEESS If you are not an experienced baker, you should be warned that in recipes like this it is important to measure exactly and to follow the instructions exactly. People who prefer to cook by testing, tasting, and adding more ingredients should avoid intricate baking. These layers are baked in the bottom of a springform pan. Such a pan bottom is 8 inches in diameter, and has a raised lip that is about 1/8 2 Aug 2005 461 PRINZ-TORTE(D) Alt.Gourmand Cookbook (14 Feb 83) PRINZ-TORTE(D) inch high. It resembles a miniature pizza pan. I have never succeeded in making this torte with layers bigger than 10 inches; 8 inches is easier. The baker's parchment is crucial and there is no good substi- tute, though buttered kraft paper (from shopping bags) will work in a pinch. Use a new piece of parchment for each layer. If you don't make the layers straight, then when you pile them up, the cake will be mounded up in the middle or will sag down in the middle or will tilt to one side. If you are not an experienced cake froster, then make double the recipe of frosting. Unskilled frosters usually use too much frosting, and you don't really want to run out. You can charge money to people who want to lick the spoon if there is any left over. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: rather difficult. _T_i_m_e_: 1 hour. _P_r_e_c_i_s_i_o_n_: measure care- fully. CCOONNTTRRIIBBUUTTOORR Delight Covill Fairchild Camera and Instrument 2 Aug 2005 462 PUMPKIN-BREAD(D) Alt.Gourmand Cookbook (18 Sep 86) PUMPKIN-BREAD(D) HHAALLFF MMOOOONN BBAAYY PPUUMMPPKKIINN BBRREEAADD PUMPKIN-BREAD - A dessert bread made from pumpkins Every year in Half Moon Bay, California there is a Pumpkin Festival, at which prizes are given for the largest pumpkin in the world. Never mind that for the last two years the winner has been in Nova Scotia: the citizens of Half Moon Bay take pumpkins very seriously. At Christmastime in Half Moon Bay, people give each other little tins of this bread as presents. I also take it backpacking, because it's pretty resistant to being squashed (and tastes fine even when it is). IINNGGRREEDDIIEENNTTSS ((33 11--ppoouunndd llooaavveess)) 3 cups _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 3 1/2 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1/2 tsp _s_a_l_t 2 tsp _b_a_k_i_n_g _s_o_d_a 1 tsp _c_i_n_n_a_m_o_n 1 tsp _n_u_t_m_e_g 4 _l_a_r_g_e _e_g_g_s 1 cup _v_e_g_e_t_a_b_l_e _o_i_l 2 cups _c_o_o_k_e_d _p_u_m_p_k_i_n 2/3 cup _w_a_t_e_r 1 1/2 cups _c_h_o_p_p_e_d _w_a_l_n_u_t_s _c_r_e_a_m _c_h_e_e_s_e (optional; for serving) PPRROOCCEEDDUURREE (1) Preheat the oven to 350 deg. F. (2) Butter your containers well. (3) Sift the dry ingredients together into a large bowl. (4) Make a well in the center of the dry ingredients, and add the eggs, oil, pumpkin and water. Beat thoroughly. It's easier to get all the lumps out if you use an electric mixer. (5) Stir in the walnuts with a wooden spoon. (6) Pour the batter into the containers, filling each only half to two-thirds full. (7) Bake for 60-90 minutes, depending on the sizes of your con- tainers. If you're using a very small container, start checking much sooner. The bread is done when a toothpick in the middle comes out clean. (8) Cool about ten minutes, then loosen the edges of the bread with a knife, and turn out of the pans to cool the rest of the way on a rack. NNOOTTEESS For baking containers, you can use a loaf pan, metal cans, or whatever. I usually use 1-pound coffee cans, and it takes three of them. If you want tiny loaves, you could probably use soup cans. I think the nuts are important in this recipe. Unless you absolutely hate them, leave them in. It's not necessary, but you can serve some good cream cheese with it to spread on the slices if you like. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 15 minutes preparation, 90 minutes cooking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto, California, USA hplabs!oday 2 Aug 2005 463 PUMPKIN-CAKE(D) Alt.Gourmand Cookbook (13 Dec 85) PUMPKIN-CAKE(D) PPUUMMPPKKIINN CCHHEEEESSEECCAAKKEE PUMPKIN-CAKE - A cheesecake rich with pumpkin flavor IINNGGRREEDDIIEENNTTSS ((11 1100--iinncchh ccaakkee)) 1 1/2 cups _g_r_a_h_a_m _c_r_a_c_k_e_r _c_r_u_m_b_s 1/2 cup _w_a_l_n_u_t_s_, finely chopped 3 Tbsp _s_u_g_a_r 1/4 tsp _p_u_m_p_k_i_n _p_i_e _s_p_i_c_e _m_i_x_t_u_r_e 1 1/2 tsp _p_u_m_p_k_i_n _p_i_e _s_p_i_c_e _m_i_x_t_u_r_e 6 Tbsp _b_u_t_t_e_r (melted) 1 lb _c_r_e_a_m_e_d _c_o_t_t_a_g_e _c_h_e_e_s_e (small curd) 4 _l_a_r_g_e _e_g_g_s 1 1/2 lb _c_r_e_a_m _c_h_e_e_s_e_, softened by warming 1 cup _s_u_g_a_r 2 Tbsp _f_l_o_u_r 1 tsp _o_r_a_n_g_e _r_i_n_d (grated) 1/4 tsp _s_a_l_t 16 oz _c_o_o_k_e_d _p_u_m_p_k_i_n (_n_o_t pumpkin pie filling) 16 oz _s_o_u_r _c_r_e_a_m 1/4 cup _o_r_a_n_g_e _m_a_r_m_a_l_a_d_e (or more to taste, up to 1 cup) some _o_r_a_n_g_e _s_l_i_c_e_s for garnish (optional) PPRROOCCEEDDUURREE (1) Preheat oven to 300 deg. F. (2) Mix graham cracker crumbs, walnuts, sugar, 1/4 tsp of the pumpkin pie spice, and the butter. (3) Press evenly into the bottom of a 10-inch springform pan. Bake 10 minutes, then cool. (Leave the oven on). (4) Mix cottage cheese and eggs in a blender until smooth. Beat the cream cheese, sugar, flour, orange rind, 1 1/2 tsp pump- kin pie spice, salt and cottage cheese mixture in a large mixing bowl until smooth. Fold in the pumpkin. (5) Pour over the graham cracker crust. Bake at 300 deg. F for 1 1/2 hours. Turn the oven off, and leave the cheesecake in the oven with the door ajar for 1 hour. (6) Remove cake from oven. Heat the oven to 350 deg. F. (7) Mix the sour cream and the marmalade. Spread over the top of the cheesecake. (8) Bake 10 minutes. Cool slightly, garnish with orange slices if you like, then refrigerate. NNOOTTEESS A North American pumpkin is not the same vegetable as a European or Asian pumpkin, but it will probably taste nice anyhow. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Moderate. _T_i_m_e_: 40 minutes preparation, 2 hours cooking, 1 hour cooling. _P_r_e_c_i_s_i_o_n_: Measure carefully. CCOONNTTRRIIBBUUTTOORR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto, CA hplabs!oday 2 Aug 2005 464 PUMPKIN-CAKE-2(D) Alt.Gourmand Cookbook (16 Apr 86) PUMPKIN-CAKE-2(D) PPUUMMPPKKIINN DDEESSSSEERRTT PUMPKIN-CAKE-2 - Fluffy whipped pumpkin upside-down cake Someone brought this to an office party last year and ended up having to make about thirty copies of the recipe for people who tasted it. IINNGGRREEDDIIEENNTTSS ((11 ccaakkee)) 1 cup _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 3 _e_g_g_s_, beaten 29 oz _p_u_m_p_k_i_n (1 large can) 2 tsp _c_i_n_n_a_m_o_n 1/2 tsp _g_i_n_g_e_r 1/4 tsp _g_r_o_u_n_d _c_l_o_v_e_s 1/2 tsp _s_a_l_t 12 oz _e_v_a_p_o_r_a_t_e_d _m_i_l_k (1 large can) 1 lb _y_e_l_l_o_w _c_a_k_e _m_i_x (1 standard box of cake mix) 1 cup _c_h_o_p_p_e_d _n_u_t_s 4 Tbsp _s_w_e_e_t _b_u_t_t_e_r_, melted _w_h_i_p_p_e_d _c_r_e_a_m PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt and milk. Line a 9x13-inch pan with wax paper and pour the mixture in. (3) Sprinkle the dry cake mix on top, then sprinkle the nuts. Pour melted butter evenly over the cake mix and nuts. (4) Bake at 350 deg. F for 50-60 minutes. (5) _C_o_o_l (very important). Flip over and remove from pan. Remove the wax paper. (6) Top with whipped cream (which would dissolve if the cake weren't cooled first). RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 15 minutes preparation, 1 hour baking, 30 minutes cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Tovah Hollander UCLA Comprehensive Epilepsy Program, Los Angeles, California USA {ihnp4!sdcrdcf,seismo!hao}!cepu!tovah 2 Aug 2005 465 PUMPKIN-CAKE-3(D) Alt.Gourmand Cookbook (3 Nov 87) PUMPKIN-CAKE-3(D) PPUUMMPPKKIINN CCHHEEEESSEECCAAKKEE PUMPKIN-CAKE-3 - A holiday alternative to pumpkin pie This cheesecake has to be tried to be believed. It was developed by Karen Reynolds, a charming lady, fine programmer, and amazing cook. PPAASSTTRRYY 1 cup _f_l_o_u_r 1/4 cup _s_u_g_a_r 1 tsp _v_a_n_i_l_l_a 1 _e_g_g _y_o_l_k 1/4 cup _b_u_t_t_e_r_, softened FFIILLLLIINNGG 2 1/2 lb _p_a_c_k_a_g_e_d _c_r_e_a_m _c_h_e_e_s_e_, softened 3/4 cup _p_a_c_k_e_d _l_i_g_h_t _b_r_o_w_n _s_u_g_a_r 1 cup _s_u_g_a_r 3 Tbsp _f_l_o_u_r 3/4 tsp _g_r_o_u_n_d _a_l_l_s_p_i_c_e 3/4 tsp _g_r_o_u_n_d _g_i_n_g_e_r 1/2 tsp _g_r_o_u_n_d _c_i_n_n_a_m_o_n 1 lb _c_a_n_n_e_d _p_u_m_p_k_i_n 2 _e_g_g _y_o_l_k_s 5 _e_g_g_s 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 1/4 cup _h_e_a_v_y _c_r_e_a_m PPRROOCCEEDDUURREE ((PPAASSTTRRYY)) (1) Preheat the oven to 400 deg. F. Grease the bottom and sides of a 9 inch diameter 3 inch deep springform pan. (2) Prepare the pastry by stirring flour and sugar together in a bowl. Cut in butter, egg yolk and extract. Work the dough (which will be very crumbly) with hands to complete the mix- ing. Evenly press the dough on the bottom and up the sides (to within 1/2 inchcm" of the top) of the springform pan. Bake in the preheated oven for 10 minutes, or until golden brown. Remove and set aside to cool while preparing the fill- ing. PPRROOCCEEDDUURREE ((FFIILLLLIINNGG)) (1) Increase the oven temperature to 475 deg. F. (2) Beat the cream cheese in a large bowl until smooth and soft. Beat in the sugars, flour, spices and pumpkin until well blended. Add egg yolks and eggs one at a time, beating well after each addition. Add vanilla extract, beat in well. Stir in the cream. (3) Pour filling into the pastry crust. Bake for 12 minutes. Without opening the oven door, reduce the oven temperature to 200 deg. F degrees and leave the cheesecake in the oven for an additional 1 hour and 15 minutes. At the end of the baking time, turn off the oven, but leave the cheesecake sitting inside (without opening the door) until the oven cools (about 2 to 3 hours). Remove from the oven, refrigerate overnight. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 1 hour preparation, several hours baking. _P_r_e_c_i_s_i_o_n_: measure carefully. CCOONNTTRRIIBBUUTTOORR Mark Thompson Megatek Corporation, San Diego, California, USA mark@megatek.uucp 2 Aug 2005 466 PUMPKIN-PIE-2(D) Alt.Gourmand Cookbook (1 Nov 85) PUMPKIN-PIE-2(D) TTHHAANNKKSSGGIIVVIINNGG PPIIEE PUMPKIN-PIE-2 - A rich pie with pumpkin and pecans I've been cooking this recipe for a few years, and my people love it. It combines the best of the flavors of pumpkin and pecan. IINNGGRREEDDIIEENNTTSS ((11 99--iinncchh ppiiee)) 1 _d_e_e_p _d_i_s_h _u_n_b_a_k_e_d _p_i_e _c_r_u_s_t 3 _e_g_g_s 1 cup _d_a_r_k _c_o_r_n _s_y_r_u_p 1 1/2 cups _s_u_g_a_r 1/4 cup _m_e_l_t_e_d _b_u_t_t_e_r (or margarine) 1 cup _p_u_m_p_k_i_n 1 tsp _v_a_n_i_l_l_a 1 cup _p_e_c_a_n _h_a_l_v_e_s PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) Beat eggs. Add other ingredients except pecans, and beat well. (3) Put pecans in bottom of pie crust and slowly pour egg mixture over nuts. (4) Bake 45 minutes, or until knife inserted one inch from edges comes out clean. (5) Let pie cool (if cut warm, the pie will be runny) Serve with whipped cream. NNOOTTEESS You can use choopped pecans, but pecan halves are prettier. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 10 minutes preparation, 1 hour baking and cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Ann Hill Wiebe University of Texas Computation Center, Austin, Texas, USA wiebe@ut-ngp.arpa 2 Aug 2005 467 PUMPKIN-PIE-3(D) Alt.Gourmand Cookbook (1 Dec 86) PUMPKIN-PIE-3(D) PPUUMMPPKKIINN PPIIEE IIIIII PUMPKIN-PIE-3 - A Pumpkin Pie with flour This is my mother's recipe for her traditional Thanksgiving dinner pumpkin pie. It is different from most other pumpkin pie recipes in that flour and brown sugar are used in the batter. Even my wife, who is not a big pumpkin pie fan, thought this was a yummy pie. When my parents first got married, every pumpkin pie my mom made for my dad was rejected with the comment "it's not like mother used to make." She even tried to use his mother's recipe, but she could not follow it: his mother used ordinary kitchen utensils for measuring devices (like a teacup for a "cup," a real table spoon for a ``tablespoon,'' etc.). She finally found a recipe that looked similar to grandma's. Through the years she has altered it slightly to make the pie even more tastier. IINNGGRREEDDIIEENNTTSS ((MMaakkeess oonnee ppiiee)) 2 Tbsp _b_u_t_t_e_r_, melted 1 3/4 cup _p_u_m_p_k_i_n (one standard can) 2 _e_g_g_s 2 Tbsp _f_l_o_u_r 1 cup _e_v_a_p_o_r_a_t_e_d _m_i_l_k 1/2 cup _d_a_r_k _b_r_o_w_n _s_u_g_a_r 1/2 cup _w_h_i_t_e _s_u_g_a_r 1 tsp _g_i_n_g_e_r 1 tsp _c_i_n_n_a_m_o_n 1/4 tsp _m_a_c_e 1/4 tsp _c_l_o_v_e_s_, ground 1/2 tsp _s_a_l_t 1 _s_t_a_n_d_a_r_d _u_n_c_o_o_k_e_d _p_i_e _s_h_e_l_l PPRROOCCEEDDUURREE (1) Preheat the oven to 450 deg. F. (2) Beat the eggs until frothy. (3) Mix in the sugars and the flour. (4) Mix in the spices and the salt. (5) Mix in the pumpkin. (6) Mix in the melted butter. (7) Finally, mix in the milk. (8) Pour the mix into the pie crust and bake at 450 deg. F for 15 minutes. (9) Decrease heat to 375 deg. F and bake for an additional 45 minutes. (10) Remove the pie from the oven and set it out to cool. NNOOTTEESS Don't be surprised if the pie rises slightly. It will go down again after it cools. Make sure you get just pumpkin. Don't use a can of "pumpkin pie mix" instead! If you were very ambitious, you could gut a pumpkin yourself for this recipe, but I have never had the time or courage to do that. You can buy a pie shell crust or you can make your own. Certainly, the results are better when you make your own. Light brown sugar can be used instead of dark, but the result isn't as good. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 20 minutes preparation, 1 hour cooking, plus desired cooling time. _P_r_e_c_i_s_i_o_n_: measure the ingredi- ents, especially the spices. CCOONNTTRRIIBBUUTTOORR William LeFebvre Department of Computer Science, Rice University, Houston, Texas, USA phil@Rice.edu 2 Aug 2005 468 PUMPKIN-SCONES(D) Alt.Gourmand Cookbook (22 May 86) PUMPKIN-SCONES(D) PPUUMMPPKKIINN SSCCOONNEESS PUMPKIN-SCONES - Pumpkin scones Scones (pronounced with a short `o', rhymes with `Fonz') are a popular accompaniment to afternoon tea. They are often served with jam and whipped cream. In this variation the scones are flavoured with pumpkin. It is not a typical scone recipe. Pumpkin scones can be eaten in place of bread with a meal. This recipe was made famous by the wife of the Premier of Queensland. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 1 Tbsp _b_u_t_t_e_r 1/2 cup _s_u_g_a_r 1 _e_g_g 1 cup _c_o_l_d _m_a_s_h_e_d _c_o_o_k_e_d _p_u_m_p_k_i_n 2 cups _s_e_l_f _r_a_i_s_i_n_g _f_l_o_u_r 1/8 tsp _s_a_l_t PPRROOCCEEDDUURREE (1) Grease a scone tray or baking tray. (2) Cream together the butter and sugar until light and fluffy. (3) Add egg and beat well. (4) Add pumpkin, flour and salt and fold in by hand. Knead lightly and cut into 1-inch squares. (5) Place close together on the scone tray and bake at 425 deg. F until well risen and golden on top (about 15 minutes). NNOOTTEESS To an Australian, a pumpkin is a large round, squat, green or blue- green vegetable that is orange on the inside. There are many varieties, all of species _C_u_c_u_r_b_i_t_a _m_a_x_i_m_a. In North America a good substitute is acorn squash (_C_u_c_u_r_b_i_t_a _p_e_p_o); elsewhere a butternut squash (_C_a_r_y_o_k_a _n_u_c_i_f_e_r_u_m) would be a fair substitute. Serve hot, with butter. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 15 minutes baking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR bob@basser.oz (Bob Kummerfeld) Dept of Computer Science, University of Sydney, Australia. 2 Aug 2005 469 QUICHE-MEXICAN(M) Alt.Gourmand Cookbook (14 Mar 86) QUICHE-MEXICAN(M) MMEEXXIICCAANN QQUUIICCHHEE QUICHE-MEXICAN - Shrimp quiche in a Mexican style I found this recipe in the New York Times magazine a while back, called "Dave and Janis Murray's Mexican Quiche." It's not hard to make, and it's quite good. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 33)) 1 _q_u_i_c_h_e _s_h_e_l_l_, 9 or 10 inches in diameter 1/2 lb _l_a_r_g_e _s_h_r_i_m_p_, about 12-14, peeled and deveined 1/2 cup _c_h_o_p_p_e_d _g_r_e_e_n _c_h_i_l_i_e_s (Ortegas, not jalapenos). 1/2 cup _c_o_l_b_y _c_h_e_e_s_e_, grated 1/2 cup _M_o_n_t_e_r_e_y _J_a_c_k _c_h_e_e_s_e_, grated 5 oz _l_i_g_h_t _c_r_e_a_m 3 _e_g_g_s_, beaten 1/3 cup _c_h_i_v_e_s_, chopped (fresh or dried) 1/3 cup _s_o_u_r _c_r_e_a_m 1/4 cup _s_a_l_s_a_, green or red, but fairly hot (use taco sauce if noth- ing else is available) PPRROOCCEEDDUURREE (1) Preheat oven to 425 deg. F. (2) Bring about 1 quart of water to the boil in a saucepan. Add the shrimp and cook for 2 minutes or until they loose their raw look, no more. Drain the shrimp in a colander. (3) Reserve 6 nice-looking shrimp for later. Chop the rest. (4) Spread the chopped shrimp over the bottom of the quiche shell. Use half the chilies to make a layer over the shrimp, then a layer of Jack cheese, another layer of chilies, and a layer of Colby. Spread things evenly. (5) Mix cream, eggs, chives, and a little salt (if you want) in a bowl; beat to blend. Pour this into the quiche shell; it shouldn't overflow. (6) Place the quiche on a baking sheet and bake for 15 minutes at 425 deg. F. Reduce the heat to 300 deg. F and bake about 35 minutes longer, or until the filling is set. (7) Remove quiche from oven; let it cool for 15 minutes. (8) Spoon 6 Tbsp of sour cream in round spots around the top of the quiche. Dip each of the reserved shrimp into the salsa and then put them on the spots of sour cream. Spoon the left-over salsa on top of the shrimp. (9) Cut into six wedges and serve. NNOOTTEESS This goes well with a salad and a white wine strong enough to stand up to the salsa. If you serve bread, you might be able to feed six peo- ple; otherwise, count on feeding 3 or 4. For the quiche shell, see a French cookbook, or buy a frozen shell in your market. The Monterey Jack cheese might be hard to grate. If so, then just chop it into bits with a knife. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy (except perhaps if you make your own pastry); devein- ing the shrimp is tedious but not difficult. _T_i_m_e_: 30 minutes prepara- tion, one hour to bake and cool. _P_r_e_c_i_s_i_o_n_: Measure the filling ingre- dients. CCOONNTTRRIIBBUUTTOORR Jeffrey Mogul, Computer Science Department, Stanford University {ucbvax,decvax}!decwrl!glacier!navajo!mogul, mogul@Navajo.Stanford.EDU 2 Aug 2005 470 QUICK-COBBLER(D) Alt.Gourmand Cookbook (3 Mar 86) QUICK-COBBLER(D) BBUUSSYY DDAAYY CCOOBBBBLLEERR QUICK-COBBLER - An extremely quick cherry cobbler dessert This recipe came from a PTA recipe collection from my Aunt's school a number of years ago. It's not a true, classic cobbler, but I think it's better. My favorite dessert! IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66)) 1/4 cup _b_u_t_t_e_r (or margarine, if you must) 1/2 cup _s_u_g_a_r 2/3 cup _m_i_l_k 1 cup _f_l_o_u_r 2 tsp _b_a_k_i_n_g _p_o_w_d_e_r 13 oz _t_a_r_t _c_h_e_r_r_i_e_s (one normal U.S. can) 2 Tbsp _s_u_g_a_r to sweeten and thicken (use less or more as needed) PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) Drain cherries, saving liquid. (3) Cream butter and sugar together. (4) Alternately add in milk and sifted dry ingredients. (5) Pour into a buttered and floured casserole dish. (6) Top evenly with cherries. Sprinkle sugar on top and cover with saved liquid/juice. (7) Bake 45-50 minutes. NNOOTTEESS The batter will expand and surround the cherries so they're evenly mixed throughout the cobbler. The juice will congeal to fruity and pud- dinglike. Serve warm topped with cream, milk or ice cream. (I prefer milk). If any is left, it's good cold, too. As the name implies, this is a very quick recipe to make. Depending on how soft the butter is to start with, or whether or if you use a food processor (I don't, but it should work) this recipe takes only 5 to 10 minutes to mix. You can use any unsweetened canned fruit for this recipe. You can also use frozen fruit, by thawing it before adding to the pan. Berries or peaches are standard substitutes. Yesterday I made one with crushed pineapple. I used brown, rather than white sugar atop the fruit. It tasted very much like pineapple upside down cake (though the appearance was a bit different). RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy, I've been making this since I was about 8 or 9. _T_i_m_e_: 5 minutes preparation, 45 minutes cooking. _P_r_e_c_i_s_i_o_n_: approxi- mate measurement OK. CCOONNTTRRIIBBUUTTOORR Suzanne Barnett-Scott Calcomp/Sanders Display Products, Scottsdale, Arizona suze@terak.UUCP 2 Aug 2005 471 RAINBOW-SOUP(SP) Alt.Gourmand Cookbook (12 Sep 87) RAINBOW-SOUP(SP) PPEEPPPPEERR RRAAIINNBBOOWW SSOOUUPP RAINBOW-SOUP - A light summer soup with multicolored peppers Every year in late summer, produce counters fill with multicolored bell (capsicum) peppers. Green bell peppers, red bell peppers, yellow bell peppers. Even purple bell peppers. Creative chefs try hard to take advantage of the splash of colors, and make rainbow salads or rainbow appetizers. Here is a different way to rejoice in multicolored peppers: pepper soup. The peppers float to the top of a light broth and artfully dodge your spoon as you try to eat them. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66--88)) 6 cups _c_h_i_c_k_e_n _b_r_o_t_h 1 _m_e_d_i_u_m _o_n_i_o_n_, chopped 2 cups _c_o_o_k_e_d _r_i_c_e 4 _b_e_l_l _p_e_p_p_e_r_s_, in assorted colors. 1/2 tsp _s_a_v_o_r_y 2 tsp _c_h_i_v_e_s 2 _e_g_g _y_o_l_k_s 2 Tbsp _l_e_m_o_n _j_u_i_c_e _s_a_l_t _a_n_d _p_e_p_p_e_r_, to taste PPRROOCCEEDDUURREE (1) Bring the broth to a boil. Cook the rice. (2) Chop the onion and saute' the pieces until they are golden brown. Add to the broth. Add the savory and chives to the broth. (3) Clean the seeds and cores from the peppers and chop the cleaned peppers into pieces. Set chopped peppers aside. (4) Add the rice to the broth and cook for 5 minutes. (5) Add the chopped peppers to the boiling broth and simmer for 1 minute. Meanwhile, beat the egg yolks in a 2-cup bowl. (6) Thicken the soup with the egg yolks by adding the hot soup to the beaten yolks a little bit at a time, stirring constantly, until a cup or two of soup has been added to the yolks. Dump this mixture back into the simmering broth. Add the lemon juice. Season to taste with salt and pepper. Serve. NNOOTTEESS The thickening technique is identical to that used in _a_v_g_o_l_e_m_o_n_o recipes, which you can consult for more details. The flavor and texture balance of the soup depends on the amount that the peppers are cooked. The more you cook them, the more their flavor exudes into the broth but the more they lose their texture. I find that about 2 minutes in simmering broth is the right amount. You can have fun with colored geometric patterns as you cut the pep- pers. They don't have to be chunks. You can cut the yellow peppers into circles and the green peppers into long strips and the red peppers into cross sections and the purple peppers into stocky triangles. Be cre- ative. The colored shapes will float to the top of the broth and play hide-and-seek with each other. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate (egg yolk thickening and pepper cooking require some practice). _T_i_m_e_: 10 minutes preparation, 10 minutes cooking. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Brian Reid DEC Western Research Laboratory, Palo Alto, California, USA decwrl!reid -or- reid@decwrl.dec.com 2 Aug 2005 472 RED-PORK(M) Alt.Gourmand Cookbook (31 Dec 85) RED-PORK(M) RREEDD BBRRAAIISSEEDD PPOORRKK SSHHOOUULLDDEERR RED-PORK - A Chinese method of cooking a pork roast I got this recipe originally from the San Francisco Chronicle. It uses some ingredients that might be hard to get in some parts of the coun- try, but suggests alternatives. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 1100--1155)) 5 to 7 lb _p_o_r_k _s_h_o_u_l_d_e_r_, with bone and rind _w_a_t_e_r 3/4 cup _d_r_y _s_h_e_r_r_y _o_r _S_h_a_o_x_i_n_g _w_i_n_e 1/3 cup _d_a_r_k _s_o_y _s_a_u_c_e 6 crystals _C_h_i_n_e_s_e _y_e_l_l_o_w _r_o_c_k _s_u_g_a_r (each crystal about 1 inch square). Or use 1/3 cup granulated sugar. 1 1/2 tsp _s_a_l_t (or to taste) 6 _s_t_a_r _a_n_i_s_e _c_l_o_v_e_s 1 _c_i_n_n_a_m_o_n _s_t_i_c_k (2 inches long) 4 _s_m_a_l_l _d_r_i_e_d _c_h_i_l_i _p_e_p_p_e_r_s (optional) 3 _p_i_e_c_e_s _d_r_i_e_d _t_a_n_g_e_r_i_n_e _p_e_e_l (optional) 6 _g_a_r_l_i_c _c_l_o_v_e_s (crushed) 4 _t_h_i_c_k _s_l_i_c_e_s _g_i_n_g_e_r 1 _w_h_o_l_e _s_c_a_l_l_i_o_n trimmed 2 _b_u_n_c_h_e_s _s_p_i_n_a_c_h washed PPRROOCCEEDDUURREE (1) Put the pork in a large pot with water to cover. Bring to a boil, simmer for 2 minutes, then drain and rinse. (2) Again add the pork to the pot with fresh water to cover, add the wine, and bring to a boil. Turn the heat to medium, par- tially cover, and cook for 30 minutes. (3) Add the rest of the ingredients (except the spinach), and simmer the pork for another 2 1/2 to 3 hours. The rind and the fat should be very soft when it's done. (4) Remove the pork from the liquid and keep it warm. Strain the sauce into a large skillet and reduce it over high heat. This may take a while, depending on how much liquid you end up with. (5) Meanwhile, steam the spinach until just wilted, salt it lightly, and keep it warm. When the sauce is reduced (it should be the consistency of a thin syrup), put the pork shoulder in the center of a large platter, arrange the spinach around it, and pour the sauce over. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 30 minutes preparation, 3-4 hours cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Jeff Lichtman Relational Technology, Inc., Alameda, California {amdahl, sun}!rtech!jeff {ucbvax, decvax}!mtxinu!rtech!jeff "Saints should always be judged guilty until they are proved innocent.." 2 Aug 2005 473 REDFISH-RASTA(M) Alt.Gourmand Cookbook (25 Feb 86) REDFISH-RASTA(M) JJEEFFFFRREEYY''SS RRAASSTTAA RREEDDFFIISSHH MMAARRIINNAADDEE REDFISH-RASTA - A marinade for redfish From Jeffrey's restaurant in Austin, Texas, our _f_a_v_o_r_i_t_e place to go for good food in the city. Marinate a fresh redfish in this for 12 hours, then broil it. IINNGGRREEDDIIEENNTTSS ((55--66 ccuuppss ooff mmaarriinnaaddee)) 2 oz _d_r_i_e_d _t_a_m_a_r_i_n_d 1/2 cup _b_o_i_l_i_n_g _w_a_t_e_r 4 lbs _u_n_r_i_p_e _m_a_n_g_o_s 2 cups _m_a_l_t _v_i_n_e_g_a_r 1 cup _s_u_g_a_r 1/2 cup _r_a_i_s_i_n_s 1/2 cup _g_i_n_g_e_r _r_o_o_t_, chopped 1 tsp _g_a_r_l_i_c_, chopped 1 tsp _f_r_e_s_h _h_o_t _c_h_i_l_i_e_s_, chopped 1/2 tsp _g_r_o_u_n_d _a_l_l_s_p_i_c_e 2 Tbsp _s_a_l_t PPRROOCCEEDDUURREE (1) Place the tamarind in a bowl and pour boiling water over it. Soak for an hour. Drain, pressing down hard with the back of a spoon before discarding the seeds and fibers. (2) Peel each mango and cut flesh away from seed. Cut into one- inch cubes. (3) Combine the mangos and vinegar and bring to a boil over high heat and cook for 10 minutes. (4) Stir in the sugar, raisins, ginger root, garlic, chilies, allspice, and salt. Reduce heat to low and simmer uncovered for 45 minutes. Cool. (5) Pure'e the mixture in a blender and it's ready for the fish. NNOOTTEESS Marinade can be stored in the refrigerator for 2 weeks. Mangos are a seasonal fruit. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 1 hour soaking, 30 minutes preparation, 1 hour cooking, 12 hours marinating. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Bill and Joyce Bulko bulko@sally.UTEXAS.UUCP, {ihnp4,harvard,gatech,ctvax,seismo}!sally!bulko The University of Texas Department of Computer Sciences Austin, TX 2 Aug 2005 474 RELISH-1(A) Alt.Gourmand Cookbook (18 Feb 87) RELISH-1(A) EEGGGGPPLLAANNTT RREELLIISSHH RELISH-1 - Eggplant relish vinaigrette This is my mother's recipe. It can serve as either an appetizer or a relish. IINNGGRREEDDIIEENNTTSS ((sseevveerraall ccuuppss)) 1 _e_g_g_p_l_a_n_t (medium) 1 _e_g_g_, hard boiled. 1 _g_r_e_e_n _p_e_p_p_e_r 1 _o_n_i_o_n (medium) _o_i_l _v_i_n_e_g_a_r _g_a_r_l_i_c _s_a_l_t _p_e_p_p_e_r _s_u_g_a_r PPRROOCCEEDDUURREE (1) Bake eggplant until soft. (2) Grind together the baked eggplant, egg, green pepper and onion. (3) Add oil, vinegar and seasonings to taste. Chill. Serve cold. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes baking, 5 minutes mixing. _P_r_e_c_i_- _s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Jan Wolitzky AT&T Bell Laboratories, Murray Hill, New Jersey, USA ihnp4!mhuxd!wolit 2 Aug 2005 475 RELLENO-CASS(MV) Alt.Gourmand Cookbook (12 Dec 86) RELLENO-CASS(MV) CCHHIILLII RREELLLLEENNOO CCAASSSSEERROOLLEE RELLENO-CASS - An easier way to make chili rellenos A friend of mine, Cynthia Ojeda, cooked this recipe for me once. I told her it was good enough to share with the Usenet community, so she wrote it down for me. Serve it with plenty of Spanish rice and salsa. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 6 _l_a_r_g_e _e_g_g_s 1 lb _j_a_c_k _c_h_e_e_s_e 1 lb _l_o_n_g_h_o_r_n _c_h_e_e_s_e (colby) 8 oz _w_h_o_l_e _g_r_e_e_n _c_h_i_l_i_e_s (1 large can) PPRROOCCEEDDUURREE (1) Preheat the oven to 350 deg. F. (2) Separate whites from yolks. Whip whites until stiff. Beat yolks until smooth. Fold yolks into whites. Season, salt & pepper, as wished. (3) Grate cheeses and combine together. (4) Grease a 9x13-inch casserole dish. (5) Spread small amount of egg mixture in dish. (6) Split open green chilies and layer on top of mix in dish. (7) Sprinkle grated cheese on top. (8) Spread some more egg on top of that. (9) Repeat steps 6-8 until the ingredients are gone (finish with egg). (10) Bake for 25 minutes, or until brown. NNOOTTEESS Serve warm with salsa. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 25 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Ed Post American Information Technology, Cupertino, Calif., USA hplabs!lewey!evp evp@lewey.ait.com 2 Aug 2005 476 RHUBARB-FOOL(D) Alt.Gourmand Cookbook (29 May 86) RHUBARB-FOOL(D) RRHHUUBBAARRBB AANNDD BBAANNAANNAA FFOOOOLL RHUBARB-FOOL - A delicious dessert with fruit and soft cheese This is based on a recipe that a friend of mine found on the top of a Sainsburys quark tub. It's delicious. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44--66)) 1 lb _r_h_u_b_a_r_b 1/4 cup _s_o_f_t _b_r_o_w_n _s_u_g_a_r 1 1/4 tsp _p_r_e_s_e_r_v_e_d _g_i_n_g_e_r 2 _l_a_r_g_e _b_a_n_a_n_a_s_, thinly sliced 2 _e_g_g _w_h_i_t_e_s 1 Tbsp _c_a_s_t_o_r _s_u_g_a_r 8 oz _q_u_a_r_k _(_s_o_f_t _c_h_e_e_s_e_) PPRROOCCEEDDUURREE (1) Cook and pure'e the rhubarb, and allow to cool. (2) Add the sugar, ginger, and most of the banana (leave some for decorating). Mix well. (3) Gradually beat the above mixture into the quark. (4) Fold in the egg whites. (5) Transfer into individual dishes and chill. (6) Top with the rest of the banana and serve. (7) Enjoy. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes to prepare, 5 minutes to eat. _P_r_e_- _c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Calvin Sambrook STC Telecomunications Ltd, New Southgate, London. calvin@stc mcvax!ukc!stc!calvin 2 Aug 2005 477 RICE-BEAN-BAKE(MV) Alt.Gourmand Cookbook (15 Aug 85) RICE-BEAN-BAKE(MV) RRIICCEE AANNDD BBEEAANN CCAASSSSEERROOLLEE RICE-BEAN-BAKE - A vegetarian bean, rice, and cheese casserole IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 3 cups _c_o_o_k_e_d _p_i_n_k _b_e_a_n_s 2 1/2 cups _c_o_o_k_e_d _b_r_o_w_n _r_i_c_e 6 oz _t_o_m_a_t_o _p_a_s_t_e 1 cup _l_o_w_f_a_t _c_o_t_t_a_g_e _c_h_e_e_s_e 1/4 cup _c_h_o_p_p_e_d _o_n_i_o_n 1 cup _m_i_l_k 1/4 cup _w_h_e_a_t _g_e_r_m 1 Tbsp _c_h_o_p_p_e_d _p_a_r_s_l_e_y 2 cloves _g_a_r_l_i_c 1 tsp _t_a_m_a_r_i _s_o_y _s_a_u_c_e 1/4 tsp _g_r_o_u_n_d _n_u_t_m_e_g 1/4 tsp _b_a_s_i_l 1/4 cup _s_e_s_a_m_e _s_e_e_d_s (or use less or more, to taste) PPRROOCCEEDDUURREE (1) Mix the beans, rice, tomato paste. (2) Blend the garlic, onion, milk, and soy sauce. (3) Combine everything but sesame seeds into a baking dish. (4) Shake the sesame seeds on top. (5) Bake at 350 deg. F for 40 min. NNOOTTEESS Optional additions: 1 egg, 1/4 tsp rosemary, 1 tsp molasses, grated parmesan cheese on top, mace (to taste). Substitutions: (I have not tried all combinations!) beans: pinto or almost any kind rice: barley for some or all cottage cheese: plain yoghurt or tofu wheat germ: grape nuts, bulgur wheat, oatmeal, etc. milk: anything from water to whole milk nutmeg: cinnamon egg: tapioca flour and starch paste molasses: blackstrap molasses or honey RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation (if rice is already cooked), 45 minutes cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Dave Dameron dameron@glacier.ARPA Organization: Stanford University, IC Laboratory If you have rocks in your head, open a quarry. 2 Aug 2005 478 RICE-GUMBO(B) Alt.Gourmand Cookbook (26 Feb 86) RICE-GUMBO(B) GGUUMMBBOO--SSTTYYLLEE RRIICCEE RICE-GUMBO - A basic steamed rice for gumbo dishes If you are making the gumbo for appetizer servings, make a 1/3 recipe. If you make this ahead, leave out the bell peppers, since they sour quickly. IINNGGRREEDDIIEENNTTSS ((mmaakkeess 66 ccuuppss)) 2 cups _w_h_i_t_e _r_i_c_e_, preferably converted 2 1/2 cups _c_h_i_c_k_e_n _s_t_o_c_k_, homemade or canned 1 1/2 Tbsp _o_n_i_o_n_s_, very finely chopped 1 1/2 Tbsp _c_e_l_e_r_y_, very finely chopped 1 1/2 Tbsp _g_r_e_e_n _b_e_l_l _p_e_p_p_e_r_, very finely chopped. 1 1/2 Tbsp _u_n_s_a_l_t_e_d _b_u_t_t_e_r_, melted 1/2 tsp _s_a_l_t 1/8 tsp _g_a_r_l_i_c _p_o_w_d_e_r pinch _w_h_i_t_e _p_e_p_p_e_r_, _c_a_y_e_n_n_e _a_n_d _b_l_a_c_k _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Preheat the oven to 350 deg. F. (2) Combine all the ingredients in a 5x9inch loaf pan. Seal the pan snugly with aluminum foil. Bake until the rice is ten- der, about 1 hour and 10 minutes. NNOOTTEESS You can use the rice right away, or leave it in the oven to stay warm for a couple of hours. If you save it longer than that, reheat in the top of a double boiler or stir it in a skillet with a little butter. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 70 minutes cooking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto, CA hplabs!oday 2 Aug 2005 479 RLZ-RUM-BALLS(C) Alt.Gourmand Cookbook (29 Dec 86) RLZ-RUM-BALLS(C) RRUUMM BBAALLLLSS RLZ-RUM-BALLS - Zeek Rum Balls Robin Zeek's famous rum balls. A great holiday treat. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 22 11//22 ddoozzeenn)) 2 1/2 cups _c_r_u_s_h_e_d _v_a_n_i_l_l_a _w_a_f_e_r_s 1 cup _c_r_u_s_h_e_d _w_a_l_n_u_t_s 2 Tbsp _c_o_c_o_a 3 Tbsp _d_a_r_k _c_o_r_n _s_y_r_u_p 1/4 cup _r_u_m 1 cup _p_o_w_d_e_r_e_d _s_u_g_a_r PPRROOCCEEDDUURREE (1) Mix all of the above ingredients in a large bowl. (2) Roll the mixture into small balls. (3) Roll the balls in powdered sugar. NNOOTTEESS You can substitute your favorite spirits for the rum. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. How good were you in kindergarten clay-1? _T_i_m_e_: 15 minutes preparation, 15 minutes rolling and powder- ing. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Robin Zeek AT&T Network Systems, Columbus, Ohio, USA {cbatt,cbosgd}!cbdkc1!rlz 2 Aug 2005 480 ROCKET-SALAD(SL) Alt.Gourmand Cookbook (27 Sep 87) ROCKET-SALAD(SL) RROOCCKKEETT SSAALLAADD DDRREESSSSIINNGG ROCKET-SALAD - A mild oil and vinegar salad dressing This is a mild and slightly sweet dressing. I got it from my mother, who has made it for years. IINNGGRREEDDIIEENNTTSS ((11 ccuupp)) 1 Tbsp _s_u_g_a_r 1 tsp _s_a_l_t 1 tsp _p_a_p_r_i_k_a 1 tsp _d_r_y _m_u_s_t_a_r_d 1/4 tsp _p_e_p_p_e_r _g_a_r_l_i_c _p_o_w_d_e_r 1/4 cup _v_i_n_e_g_a_r 3/4 cup _v_e_g_e_t_a_b_l_e _o_i_l PPRROOCCEEDDUURREE (1) Mix dry ingredients with the vinegar and shake well (2) Add the oil and shake again. Shake before using. NNOOTTEESS This gets its name from the red color the paprika gives the dressing. It works best with mild mustard, if you can find any. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: trivial. _T_i_m_e_: 45 seconds preparation. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Pat Caudill Software Productivity Technologies, Tektronix, Inc., Portland, Oregon, USA patc@tekcrl.TEK.COM 2 Aug 2005 481 ROLLED-COOKIES(D) Alt.Gourmand Cookbook (30 Oct 86) ROLLED-COOKIES(D) BBUUTTTTEERRSSCCOOTTCCHH RROOLLLLEEDD CCOOOOKKIIEESS ROLLED-COOKIES - Rolled cookies for the Christmas holidays I almost never make these cookies except at Christmas time. They just seem to be Christmas cookies. (I did make a batch of heart shaped ones last Valentine's day for my then-fiance.) I usually make these cookies in Christmas shapes and frost them with green and red frosting. This is a good recipe for kids to help out with. IINNGGRREEDDIIEENNTTSS ((33 ddoozzeenn)) CCOOOOKKIIEESS 1 cup _b_r_o_w_n _s_u_g_a_r 1/2 tsp _s_a_l_t 1/2 cup _s_o_f_t _b_u_t_t_e_r 1 _e_g_g 1/2 tsp _v_a_n_i_l_l_a 1 3/4 cups _f_l_o_u_r_, sifted 1/2 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1/4 tsp _b_a_k_i_n_g _s_o_d_a 1/4 tsp _c_i_n_n_a_m_o_n GGLLAAZZEE 1 1/2 cup _c_o_n_f_e_c_t_i_o_n_e_r_s _s_u_g_a_r 1 _e_g_g _w_h_i_t_e_, slightly beaten 1 Tbsp _m_e_l_t_e_d _b_u_t_t_e_r 1/8 tsp _s_a_l_t 1/2 tsp _v_a_n_i_l_l_a _f_o_o_d _c_o_l_o_r_i_n_g (optional) PPRROOCCEEDDUURREE (1) Mix sugar, salt and butter thoroughly. Add egg and vanilla, and beat till fluffy. (2) Sift flour, baking powder, soda, and cinnamon and add to mix- ture. (3) Chill well, several hours, or over night. (4) Make the glaze: mix the glaze ingredients together until smooth. (5) Roll the dough out until it is 1/8 inch thick. Cut into fancy shapes and bake on ungreased cookie sheet for 8-10 minutes at 350 deg. F. Let cool, and glaze. NNOOTTEESS It helps to keep most of the dough in the refrigerator while you are cutting shapes. It cuts much better when it is cold. These are time-consuming and fairly difficult, but worth it. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 30 minutes preparation, overnight chill, 1 hour cutting and baking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Katherine Rives Albitz Purdue University, Computer Science Dept. hpfcla!hpcnof!k_albitz@hplabs.hp.com 2 Aug 2005 482 RUM-BALLS(D) Alt.Gourmand Cookbook (23 Dec 85) RUM-BALLS(D) RRUUMM//BBOOUURRBBOONN BBAALLLLSS RUM-BALLS - Intoxicating chocolate snack with rum or bourbon I got this from my mom who uses more alcohol than the original recipe called for but less than I like to use. It makes a great party snack. IINNGGRREEDDIIEENNTTSS ((MMaakkeess aabboouutt 3300 ssmmaallll bbaallllss)) 3 cups _v_a_n_i_l_l_a _w_a_f_e_r_s (crushed) 1 cup _p_o_w_e_r_e_d _s_u_g_a_r 1 1/2 cups _c_h_o_p_p_e_d _n_u_t_s 1 1/2 Tbsp _c_o_c_o_a _p_o_w_d_e_r 2 Tbsp _w_h_i_t_e _c_o_r_n _s_y_r_u_p (honey also works well) 1/2 cup _r_u_m _o_r _b_o_u_r_b_o_n PPRROOCCEEDDUURREE (1) Mix all dry ingredients and set aside. (2) Mix corn syrup or honey with rum or bourbon to thin the syrup. (3) Blend wet mixture into dry ingredients with fork. Mix well. Allow to sit for 1-2 hours. (4) At this point, if you let it sit a couple of hours, you can come back and add another 1/2 cup of rum or bourbon and let sit again. This process may be repeated a few times to your taste. The last time, the mix should sit a couple of hours so it's not _r_e_a_l_l_y moist. There's a good midpoint between too moist and too dry where rolling into balls won't be dif- ficult (too wet) or cause crumbling (too dry). (5) Roll into balls, then roll in powered sugar to make a sugar coating. NNOOTTEESS When rolling in powered sugar, the moister they are, the more sugar will be absorbed over time. They may need another roll in the sugar right before serving. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 1/2 to 1 hour preparation; 3 or more hours waiting. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR King Ables Microelectronics Computer Corporation, Austin, Texas ARPA: ables@mcc.ARPA UUCP: {ihnp4,seismo,ctvax}!ut-sally!im4u!milano!mcc-pp!ables or ...ut-sally!mcc-db2!ables 2 Aug 2005 483 RUM-BALLS-2(D) Alt.Gourmand Cookbook (10 Mar 87) RUM-BALLS-2(D) RRUUMM BBAALLLLSS RUM-BALLS-2 - Chocolate rum truffles My mother makes this recipe. It is very simple and easy. IINNGGRREEDDIIEENNTTSS ((mmaakkeess 1166)) 4 oz _s_e_m_i_-_s_w_e_e_t _c_h_o_c_o_l_a_t_e 1 Tbsp _w_h_i_p_p_i_n_g _c_r_e_a_m 2 Tbsp _r_u_m 1 1/3 cups _i_c_i_n_g _s_u_g_a_r_, _s_i_f_t_e_d 2-3 oz _c_h_o_c_o_l_a_t_e _v_e_r_m_i_c_e_l_l_i PPRROOCCEEDDUURREE (1) Over slow heat, melt the chocolate and stir in cream and rum. (2) Beat in the icing sugar until mixture is fairly stiff. (3) Roll into small balls and coat with the chocolate vermicelli. (4) Place on a cookie sheet, and refrigerate for several hours. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, several hours cooling. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Guy Middleton University of Waterloo, Waterloo, Ontario, Canada gamiddleton@watmath.uucp 2 Aug 2005 484 RUM-TODDY(L) Alt.Gourmand Cookbook (21 Jul 85) RUM-TODDY(L) HHOOTT RRUUMM TTOODDDDYY RUM-TODDY - Ultimate hot buttered rum recipe I started making hot buttered rum from a Trader Vic recipe 15 years ago, and I have gradually evolved it by adding more spices, more but- ter, and less rum. The way you make a hot buttered rum is to add some "batter" to some rum, and heat it. I like to keep a made-up batch of the batter in the refrigerator in an old margarine tub. For parties I make up a fresh batch. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 1122)) 1 lb _d_a_r_k _b_r_o_w_n _s_u_g_a_r 1/2 lb _s_a_l_t_e_d _b_u_t_t_e_r 1 tsp _g_r_o_u_n_d _n_u_t_m_e_g 1 tsp _g_r_o_u_n_d _c_i_n_n_a_m_o_n 1 tsp _g_r_o_u_n_d _c_l_o_v_e_s 1 tsp _g_r_o_u_n_d _w_h_i_t_e _c_a_r_d_a_m_o_m 750 ml _t_o_p_-_q_u_a_l_i_t_y _d_a_r_k _r_u_m (A standard "fifth" bottle, 750 ml, will serve 12) PPRROOCCEEDDUURREE MMAAKKIINNGG TTHHEE BBAATTTTEERR (1) Put all batter ingredients (everything but the rum) in a food processor and run it until the mixture turns creamy. Fold it down once with a rubber spatula to make sure the spices are blended in, and run the food processor some more. (2) Scoop the mixture into a plastic container, and refrigerate. It will keep for many months in the refrigerator, even though it contains butter. PPRROOCCEEDDUURREE MMAAKKIINNGG TTHHEE DDRRIINNKKSS (1) Fill a coffee mug half full of boiling water. The easiest way to do this is to put a mug of hot water in the microwave. If you don't have a microwave, then fill the mug with boiling water, pour it out, then fill it half full of boiling water. (2) Add 2 generous tablespoons of batter. Stir until the batter dissolves in the hot water. I use a small wire whisk for this stirring. (3) Add 2 jiggers (3 oz) of the best rum you can afford. When I make this in quantities for parties I like to use Myers Dark Rum. NNOOTTEESS One theory of hot-toddy making is that it is impossible to use too much batter and you should keep stirring more in until you are bored with stirring. Another theory of hot-toddy making is that it is impossible to use too much rum, and that you should keep stirring in more until your friends panic. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Brian Reid DEC Western Research Laboratory, Palo Alto, CA reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun}!decwrl!reid 2 Aug 2005 485 SABBATH-STEW(M) Alt.Gourmand Cookbook (20 May 86) SABBATH-STEW(M) SSHHAABBBBOOSS--CCHHOOUULLNNTT SABBATH-STEW - European Jewish traditional sabbath stew This is a food that religious Jewish people eat on Saturday afternoon. Religious people do not cook on Saturday, so this food must be put on the stove on Friday, before sunset. It then cooks overnight, filling the house with a delicious aroma, until after services Saturday after- noon. _S_h_a_b_b_o_s means "Saturday" in Hebrew, and _c_h_o_u_l_n_t means "a mish- mosh" in Yiddish. (_c_h_o_u_l_n_t in fact comes originally from the French _c_h_a_u_d _l_e_n_t which means "warm slowly") The amount of each ingredient depends on what taste one likes, how much is available, and the tradi- tion handed down by one's parents or Rebbitzin (Rabbi's wife). IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 1 lb _m_e_a_t 1 lb _m_e_a_t _b_o_n_e_s 1 lb _p_o_t_a_t_o_e_s 1/2 cup _b_a_r_l_e_y 3/4 cup _r_e_d _b_e_a_n_s 3/4 cup _l_i_m_a _b_e_a_n_s 5 _s_m_a_l_l _o_n_i_o_n_s 1/4 lb _c_a_r_r_o_t_s 4-5 cups _w_a_t_e_r _s_a_l_t _s_e_a_s_o_n_i_n_g_, to taste PPRROOCCEEDDUURREE (1) Put everything in a big pot, season to taste, and let it cook over a low fire over night. It should cook 18 to 24 hours. (2) The water should not boil dry, nor should a high fire be used, or it will burn. NNOOTTEESS Variations: Some communities add some eggs (in the shell), and lots of curry. (in which case it is called _C_h_a_m_i_n, which means "warm food.") RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 1 day cooking. _P_r_e_c_i_- _s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Mike Trachtman Weizmann Institute, Rehovot, Israel mike@wisdom.BITNET mike%wisdom.bitnet@wiscvm.ARPA 2 Aug 2005 486 SAGH(V) Alt.Gourmand Cookbook (13 Nov 86) SAGH(V) SSAAGGHH SAGH - An Indian spinach side-dish This recipe is from _I_n_d_i_a_n _C_o_o_k_e_r_y_: _A _P_r_a_c_t_i_c_a_l _G_u_i_d_e, by Dharamjit Singh, which is undoubtedly translated into English, as many of the phrases are awkward. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66)) 2 lb _r_a_w _s_p_i_n_a_c_h 1 Tbsp _b_u_t_t_e_r 2 Tbsp _w_a_t_e_r 1 tsp _g_r_o_u_n_d _g_i_n_g_e_r pinch _s_u_g_a_r _s_a_l_t_, to taste PPRROOCCEEDDUURREE (1) Chop spinach (a food processor comes in handy) and mix well with other ingredients. (2) Cook over high heat for 2 minutes. Cover, and cook for 20 minutes on medium heat, stirring fairly often. (3) Salt to taste. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Nicholas Horton Aiken Computation Lab, Harvard University horton@harvard.harvard.edu 2 Aug 2005 487 SALAD-MEXICAN(M) Alt.Gourmand Cookbook (25 Oct 87) SALAD-MEXICAN(M) MMEEXXIICCAANN CCHHEEFF''SS SSAALLAADD SALAD-MEXICAN - A simple main-dish salad with Mexican seasonings I got this recipe from an old roommate, Ann-Marie Tarter. My husband revised it to use chicken instead of the hamburger that her version called for. It's a very simple, tasty hot-weather main dish. It doesn't keep as leftovers: you have to eat all of it immediately or else throw it away. I like to serve it accompanied by Aztec soup (SOUP- AZTEC). IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66--88)) 1 lb _b_o_n_e_l_e_s_s _c_h_i_c_k_e_n_, diced 1 lb _k_i_d_n_e_y _b_e_a_n_s 1/2 tsp _s_a_l_t 1 tsp _c_h_i_l_i _p_o_w_d_e_r 1 _m_e_d_i_u_m _o_n_i_o_n_, chopped 3 _m_e_d_i_u_m _t_o_m_a_t_o_e_s_, diced 1 lb _l_e_t_t_u_c_e_, chopped (about half of a large head) 1/4 lb _c_h_e_d_d_a_r _c_h_e_e_s_e_, grated 1 cup _t_h_o_u_s_a_n_d _i_s_l_a_n_d _d_r_e_s_s_i_n_g 1/4 cup _p_i_c_a_n_t_e _s_a_u_c_e (or more or less, to taste) 1 _l_a_r_g_e _a_v_o_c_a_d_o_, sliced 3/4 lb _c_o_r_n _t_o_r_t_i_l_l_a _c_h_i_p_s PPRROOCCEEDDUURREE (1) Bone and dice the chicken. Heat a small amount of vegetable oil in a large frying pan until it starts to smoke. Add the chicken cubes and fry over medium-high heat, stirring fre- quently, until they are browned (2 or 3 minutes). (2) To the chicken, add the drained kidney beans, salt, and chili powder. Reduce heat and simmer 10 minutes. (3) Chop the tomatoes, onion, and lettuce. Grate the cheese. Toss them together in a salad bowl with the salad dressing and picante sauce. (4) Slice the avocado and add to the salad. Break the tortilla chips into flakes, and add to the salad. (5) Mix the cooked chicken and beans into the cold salad. Deco- rate with extra chips and slices of avocado and tomato. (6) Serve immediately. NNOOTTEESS The chips get soggy within 5 to 10 minutes after the meat has been added to the salad, so don't do that step until you are ready to eat. This recipe works best with iceberg lettuce. The more exotic varieties of lettuce wilt instantly when the hot chicken and beans are mixed in; iceberg lettuce keeps its crunch. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Loretta Guarino Reid DEC Western Software Laboratory, Palo Alto, California, USA guarino@decwrl.dec.com -or- decwrl!guarino 2 Aug 2005 488 SALMON-PATTIES(M) Alt.Gourmand Cookbook (21 Feb 86) SALMON-PATTIES(M) SSAALLMMOONN PPAATTTTIIEESS SALMON-PATTIES - Salmon burgers for snack or main course This is a very nice finger food--great for lunch on a hike. Or they can be served hot as a main course. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 1 lb _c_a_n_n_e_d _s_a_l_m_o_n_, (either pink or red) pinch _s_a_l_t 1 _s_m_a_l_l _o_n_i_o_n_, diced 1/4 cup _b_r_e_a_d _c_r_u_m_b_s_, plain or spiced 2 _e_g_g_s 1 tsp _l_e_m_o_n _j_u_i_c_e PPRROOCCEEDDUURREE (1) Mix all of the ingredients together in a bowl. (2) Form into patties about 1/2 - 3/4 inch thick and 2 1/2 - 3 inches diameter. This should make about 8 patties (3) Fry in oil or butter until brown and crispy, or else bake in a well-greased pan at 400 deg. F until brown (about 15 min- utes). NNOOTTEESS I usually make a double batch. These are great either hot or cold. If you take them out of the freezer in the morning and put them in your backpack, they'll be just right by lunchtime. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy, especially if you like squishing stuff with your hands. _T_i_m_e_: 5 minutes preparation, 15 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Glenn Trewitt Center for Integrated Systems, Stanford University {ucbvax,decvax}!decwrl!glacier!trewitt, trewitt@su-amadeus.stanford.edu 2 Aug 2005 489 SALMON-PIE(M) Alt.Gourmand Cookbook (18 Nov 86) SALMON-PIE(M) CCOOUUNNTTRRYY SSAALLMMOONN PPIIEE SALMON-PIE - A salmon and cheese pie flavored with sour cream This is a country cousin to the quiche--even real men will eat it. My mother says this is called "country" salmon pie because it uses canned salmon, which is the only kind you can catch out in the country. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88)) PPAARRMMEESSAANN CCRRUUSSTT 1 1/2 cups _f_l_o_u_r 1/2 cups _g_r_a_t_e_d _p_a_r_m_e_s_a_n _c_h_e_e_s_e 3/4 cups _s_h_o_r_t_e_n_i_n_g 3-4 Tbsp _w_a_t_e_r FFIILLLLIINNGG 15 1/2 oz _c_a_n_n_e_d _s_a_l_m_o_n (1 large can) 1 _l_a_r_g_e _o_n_i_o_n_, diced 1 _g_a_r_l_i_c _c_l_o_v_e_, minced 2 Tbsp _b_u_t_t_e_r 2 cups _s_o_u_r _c_r_e_a_m 4 _e_g_g_s 1 1/2 cups _g_r_u_y_e_r_e _c_h_e_e_s_e_, shredded 1 tsp _d_i_l_l _w_e_e_d 1/4 tsp _s_a_l_t PPRROOCCEEDDUURREE (1) Preheat oven to 375 deg. F. (2) Make parmesan crust: Combine flour and parmesan cheese. Cut in shortening until mixture resembles size of small peas. Sprinkle with 2 Tbsp water. Form into a dough, adding more water as needed. Press into an 8-inch springform pan. Bake at 375 deg. F for 10 minutes. (3) Make filling: Saute' onion and garlic in butter until onion is soft. (4) Beat sour cream and eggs until blended. (5) Drain salmon and break into bite-size pieces. Stir into sour cream mixture along with vegetables, 1 cup gruyere, crumbled dill weed, and salt. (6) Pour into baked crust; top with remaining gruyere. Bake at 375 deg. F oven for 65 to 70 minutes. Cool 15 minutes in pan. Remove sides of pan and serve. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Easy. _T_i_m_e_: 20 minutes to prepare, 1 1/4-1 1/2 hours to bake and set. _P_r_e_c_i_s_i_o_n_: Measure the ingredients. CCOONNTTRRIIBBUUTTOORR Moira Mallison Organization: Tektronix, Inc. Beaverton, Oregon, USA tektronix!moiram 2 Aug 2005 490 SALMON-SPINACH(M) Alt.Gourmand Cookbook (10 Dec 86) SALMON-SPINACH(M) SSAALLMMOONN--SSPPIINNAACCHH LLOOAAFF SALMON-SPINACH - A baked salmon and spinach loaf This recipe is a pleasant compromise between a salmon loaf and a spinach souffle. It can be made with stale spinach and canned salmon. It does not have a strong flavor or texture of spinach, as do some cooked spinach dishes. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 1 lb _s_a_l_m_o_n (1 large can) 3/4 lb _f_r_e_s_h _s_p_i_n_a_c_h 2 _e_g_g_s 10 3/4 oz _c_o_n_d_e_n_s_e_d _m_u_s_h_r_o_o_m _s_o_u_p (1 can) 1 cup _c_o_r_n_f_l_a_k_e_s (uncrushed) 1/4 cup _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 2 Tbsp _g_r_a_t_e_d _f_r_e_s_h _o_n_i_o_n PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. Rinse spinach thoroughly. (2) Cook spinach with a small amount of water for 5-10 minutes, or until tender. Discard cooking water. (3) Clean salmon as desired, and drain excess liquid. (4) Place salmon, spinach, eggs, undiluted soup, cornflakes, flour, and onion in large mixing bowl. Beat with electric mixer at medium speed for about three minutes or until ingre- dients are chopped and mixture is blended. Stop to scrape bowl and beaters as needed. (5) Grease a 9x5x2 1/2-inch loaf pan and pack the mixture in. Bake for 40 to 50 minutes or until set and lightly browned. (6) Cool slightly before serving. Do not try to unmold; serve directly from baking pan. The finished loaf will have the consistency of spoonbread. NNOOTTEESS You can substitute concentrated dried cream-of-mushroom soup for canned condensed soup, or use a thick flavored white sauce. There is no point in using good-quality salmon in this recipe; chum or pink salmon are fine. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 1 hour baking and cooling. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Dan Levy AT&T Computer Systems Division, Skokie, Illinois, USA {akgua,ihnp4,ltuxa,mvuxa,allegra,ulysses}!ttrdc!levy 2 Aug 2005 491 SALMON-TENO(M) Alt.Gourmand Cookbook (4 Jun 86) SALMON-TENO(M) TTEENNOO SSAALLMMOONN SALMON-TENO - Traditional salmon dish from Lappland This is the traditional way to prepare salmon on the river Teno (the northern border river between Norway and Finland). IINNGGRREEDDIIEENNTTSS ((sseerrvveess 11 ppeerrssoonn)) 3/4 lb _s_a_l_m_o_n_, _p_e_r _p_e_r_s_o_n _w_a_t_e_r_, _b_u_t_t_e_r_, _s_a_l_t PPRROOCCEEDDUURREE (1) Cross cut 1-inch slices from the salmon. I prefer slices about the size of my palm but also smaller ones will do. Use toothpicks to bind them into round cutlets. (2) Pour 1/4 inch water into a frying pan, and bring it to a boil. (3) Add cutlets and simmer until the water has evaporated. Turn cutlets once during cooking. (4) Add butter, fry lightly on both sides. (5) Add salt to taste and remove toothpicks. NNOOTTEESS Serve with boiled or mashed potatoes and sliced lemon. (Lemon is not traditional, but...) RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: very easy. _T_i_m_e_: 5 minutes to prepare, 20 minutes to cook. _P_r_e_c_i_s_i_o_n_: don't let water cover the cutlets. CCOONNTTRRIIBBUUTTOORR Simo Salanne Dava Information Systems, Helsinki, Finland seismo!mcvax!penet!davasun!sos 2 Aug 2005 492 SALSA-1(S) Alt.Gourmand Cookbook (5 Apr 87) SALSA-1(S) TTOOMMAATTOO SSAALLSSAA SALSA-1 - Tomato salsa for chicken or fish This makes a very flavorful topping for broiled chicken or fish. I got it from a column in the local paper about "bright young chefs". The recipe is from chef Cincy Pawlcyn at Mustards Grill, Yountville, CA. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66 ttoo 88)) 2 _s_c_a_l_l_i_o_n_s (cleaned, 3 inches green left on, slivered length- wise) 1/3 cup _f_r_e_s_h _l_e_m_o_n _j_u_i_c_e 1/2 lb _c_i_l_a_n_t_r_o (Typically 2 bunches; use the leaves only). 2 _g_a_r_l_i_c _c_l_o_v_e_s (peeled and finely minced) 1/4 cup _b_a_s_i_l _l_e_a_v_e_s_, slivered 4 _r_i_p_e _p_l_u_m _t_o_m_a_t_o_e_s (seeded and cut into tiny dice) 1/4 cup _p_u_r_p_l_e _o_n_i_o_n_, peeled and cut into tiny dice 1 1/2 tsp _g_i_n_g_e_r _r_o_o_t_, peeled and grated 1 Tbsp _B_a_l_s_a_m_i_c _v_i_n_e_g_a_r 1/4 cup _o_l_i_v_e _o_i_l _s_a_l_t _a_n_d _w_h_i_t_e _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) In a small bowl, soak scallions in lemon juice for 30 min- utes. (2) Drain scallions; reserve half of the lemon juice. Mince the scallions. (3) In a medium-sized bowl, combine minced scallions, reserved lemon juice and remaining ingredients. Mix together well. Serve over grilled, broiled or roasted chicken or fish. NNOOTTEESS The original recipe calls for double this amount of olive oil, but that seemed excessive. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy if you have a food processor. _T_i_m_e_: 5 minutes prepa- ration, 30 minutes soaking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Nancy Mintz UNIX System Development Lab, AT&T-IS, Summit, New Jersey, USA ihnp4!attunix!nlm 2 Aug 2005 493 SAMBAL-BAJAK(A) Alt.Gourmand Cookbook (8 Mar 86) SAMBAL-BAJAK(A) SSAAMMBBAALL BBAAJJAAKK SAMBAL-BAJAK - Fried chili-pepper sambal relish Indonesia is not known to have nuclear weapon capability, but visitors to Djakarta often suspect that if enough Sambal Bajak is put into an artillery shell it will have the same general effect. Indonesian hosts normally warn Westerners that this is "an acquired taste." IINNGGRREEDDIIEENNTTSS ((mmaakkeess 11 ccuupp)) 1/2 lb _f_r_e_s_h _r_e_d _h_o_t _c_h_i_l_i_e_s_, chopped coarsely 1 _l_a_r_g_e _o_n_i_o_n 6 _c_l_o_v_e_s _g_a_r_l_i_c 8 _k_e_m_i_r_i _n_u_t_s_, chopped fine 3 Tbsp _p_e_a_n_u_t _o_i_l 1/2 tsp _l_a_o_s _p_o_w_d_e_r 1 Tbsp _t_r_a_s_i (dried shrimp paste) 1 tsp _s_a_l_t 5 Tbsp _t_a_m_a_r_i_n_d _l_i_q_u_i_d 2 Tbsp _s_u_g_a_r PPRROOCCEEDDUURREE (1) Chop the chilies, onion, and garlic in a food processor. (2) In a small frypan, saute' this mixture in oil until well cooked. Do not brown. (3) Add the kemiri nuts, laos, trasi, and salt. Stir and mash until it is well blended. (4) Add the tamarind liquid and sugar; simmer until the oil sepa- rates out. (5) Cool, and serve cold. NNOOTTEESS Laos is a form of ginger. Other names for it are galangal, Java root, galingale, or lengkuas. If you can't find it, use 1 tsp of powdered ginger mixed with 1/4 tsp of powdered cinnamon. Trasi is shrimp paste; it can be left out. Tamarind liquid is made by soaking dried tamarind pulp in hot water for 1 hour and then straining. To make 5 Tbsp of tamarind liquid, use 1/4 cup of pulp and 1/2 cup of hot water. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy if you have the ingredients. _T_i_m_e_: 30 minutes. _P_r_e_- _c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Brian Reid DEC Western Research Laboratory, Palo Alto, CA reid@decwrl.DEC.COM -or- decwrl!reid 2 Aug 2005 494 SAMBAL-LILANG(A) Alt.Gourmand Cookbook (8 Mar 86) SAMBAL-LILANG(A) SSAAMMBBAALL DDAABBOO LLIILLAANNGG SAMBAL-LILANG - Indonesian relish with lime, chili, and basil This recipe comes from the Time/Life _P_a_c_i_f_i_c _a_n_d _S_o_u_t_h_e_a_s_t _A_s_i_a_n _C_o_o_k_- _i_n_g. I've been unable to find a recipe even remotely resembling it in any other Indonesian cookbook. I like to cross-reference recipes and learn where they came from, but only the Time/Life reporters seem to have found this one. In any event, it's quite wonderful. Not for the faint of heart. IINNGGRREEDDIIEENNTTSS ((mmaakkeess 22 ccuuppss)) 1 _m_e_d_i_u_m _o_n_i_o_n_, cut into thin strips 1 _s_m_a_l_l _r_i_p_e _t_o_m_a_t_o_, cut into small cubes 1 tsp _f_r_e_s_h _b_a_s_i_l_, chopped fine 1 _s_m_a_l_l _f_r_e_s_h _h_o_t _r_e_d _c_h_i_l_i_, stemmed, seeded, and cut into thin strips 1 _s_m_a_l_l _f_r_e_s_h _h_o_t _g_r_e_e_n _c_h_i_l_i_, stemmed, seeded, and cut into thin strips 1/4 cup _f_r_e_s_h _l_i_m_e _j_u_i_c_e 1 _l_i_m_e _r_i_n_d_, chopped into tiny pieces PPRROOCCEEDDUURREE (1) Mix all of the ingredients together in a bowl. Let it sit for several hours, stirring occasionally. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 2 hours sitting. _P_r_e_- _c_i_s_i_o_n_: no need to measure, but count the chili peppers. CCOONNTTRRIIBBUUTTOORR Brian Reid DEC Western Research Laboratory, Palo Alto CA reid@decwrl.DEC.COM -or- decwrl!reid 2 Aug 2005 495 SARDINE-FRY(M) Alt.Gourmand Cookbook (2 Nov 86) SARDINE-FRY(M) SSLLOOPPPPYY SSAARRDDIINNEESS SARDINE-FRY - Sardines with garlic and tomato A quick and easy meal for two people. This is a recipe conjured up by my friend Carole Senior. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 22)) 2 _c_a_n_s _o_f _s_a_r_d_i_n_e_s 1 _s_m_a_l_l _o_n_i_o_n chopped 1/2 _g_r_e_e_n _p_e_p_p_e_r_, chopped 6 oz _t_o_m_a_t_o_e_s (1 small can) 1/2 _g_a_r_l_i_c _c_l_o_v_e_, crushed pinch _s_a_l_t _a_n_d _p_e_p_p_e_r 2 Tbsp _c_o_o_k_i_n_g _o_i_l 1 cup _u_n_c_o_o_k_e_d _w_h_i_t_e _r_i_c_e 2 cups _w_a_t_e_r PPRROOCCEEDDUURREE (1) Heat the oil in a small frying pan. (2) At the same time place the water, rice and a pinch of salt into a small saucepan and simmer for 15 minutes. (3) Place the chopped onion and pepper in the frying pan and cook until the onion becomes soft. (4) Add the tomatoes, garlic, sardines, salt and pepper to the frying pan and cook until for 10 to 15 minutes, stirring occasionally. (5) Serve over the rice. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 15 minutes cooking. _P_r_e_c_i_s_i_o_n_: measure the rice. CCOONNTTRRIIBBUUTTOORR Andy Cheese Department of Computer Science, University of Nottingham, UK abc@uk.ac.nott.cs mcvax!ukc!nott.cs!abc 2 Aug 2005 496 SATAY-1(A) Alt.Gourmand Cookbook (31 Jan 86) SATAY-1(A) SSAATTAAYY II SATAY-1 - Indonesian barbecued beef This is my favorite satay recipe. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 88--1100)) SSAATTAAYY 2 lbs _b_e_e_f_, _c_h_i_c_k_e_n_, _o_r _m_u_t_t_o_n 6 Tbsp _c_a_s_t_o_r _s_u_g_a_r 1 1/2 cups _g_r_o_u_n_d _p_e_a_n_u_t_s 1 piece _l_e_m_o_n _g_r_a_s_s 1 tsp _c_u_m_i_n (ground or use powdered) 1 tsp _s_a_l_t 1-2 _l_a_r_g_e _o_n_i_o_n_s 5 cloves _g_a_r_l_i_c 1 tsp _t_u_r_m_e_r_i_c 2 Tbsp _c_o_r_i_a_n_d_e_r (roasted pounded or use pre-ground) 1 oz _l_e_n_g_k_u_a_s (or substitute ginger) 1/4 cup _v_e_g_e_t_a_b_l_e _o_i_l 1/4 cup _w_a_t_e_r SSAATTAAYY GGRRAAVVYY 1 1/2 lb _p_e_a_n_u_t_s 5 cloves _g_a_r_l_i_c 2 pieces _l_e_m_o_n _g_r_a_s_s 1/2 cup _s_e_s_a_m_e _s_e_e_d_s 2 Tbsp _d_r_i_e_d _g_r_o_u_n_d _c_h_i_l_i _p_e_p_p_e_r (or substitute fresh chopped red chilies) 1 Tbsp _d_r_i_e_d _s_h_r_i_m_p _p_a_s_t_e 2 _l_a_r_g_e _o_n_i_o_n_s 3 oz _t_a_m_a_r_i_n_d 1/2 cup _s_u_g_a_r 1 piece _l_e_n_g_k_u_a_s (or substitute ginger) 4 tsp _s_a_l_t 6 cups _c_o_c_o_n_u_t _m_i_l_k (or substitute water) PPRROOCCEEDDUURREE SSaattaayy (1) Cut meat into strips, pound meat, then cut into cubes and season with meat tenderizer. (2) Pound separately garlic, onions, lemon grass, and langkuas. (3) Mix together meat, pounded ingredients, salt, and sugar. Marinate for at least 4 hours, preferably overnight. (4) Thread meat onto skewers. Sprinkle oil mixture (1/2 oil, 1/2 water) over meat and grill until done. PPRROOCCEEDDUURREE GGrraavvyy (1) Make the tamarind paste: add the tamarind to water and soak for 2 hours. During this time, squeeze the tamarind so that it becomes pulpy. Filter the liquid through a strainer to remove seeds, stem and skin of the fruit. (2) Pound the onions, garlic, and lengkuas. (3) Roast the peanuts, remove skins, and grind finely. (4) Fry the shrimp paste on medium heat for a few minutes. Add the onion and garlic paste to the frying pan. Fry the onions until white. Don't brown them. (5) Add the lemon grass, lengkuas, dried chilies, peanuts, sesame seeds, coconut milk, sugar, salt and tamarind paste. (6) Cook until the gravy is thick. NNOOTTEESS Lengkuas is the Malay word for the root known in English, Spanish, and German as galangal; it is otherwise known as _l_a_o_s (Indonesia), _s_o_u_c_h_e_t _l_o_n_g (Vietnam), or _k_h_a (Thai and Laotian). If you don't have any, then use a mixture of 4 parts ginger to 1 part cardamom. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Moderate. _T_i_m_e_: 2 hours preparation, 1/2 hour cooking. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Joe Sotham University of British Columbia It is better to travel happily than to arrive 2 Aug 2005 497 SATAY-1(A) Alt.Gourmand Cookbook (31 Jan 86) SATAY-1(A) 2 Aug 2005 498 SAUSAGE-BALLS(A) Alt.Gourmand Cookbook (27 Sep 87) SAUSAGE-BALLS(A) SSAAUUSSAAGGEE BBAALLLLSS SAUSAGE-BALLS - A spicy snack to be eaten with cocktail sauce I got this from my sister who got it from my mother. My mother has been cooking it for a long time. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 1100--1122 aass aappppeettiizzeerr)) 1 lb _b_u_l_k _h_o_t _s_a_u_s_a_g_e 3 cups _b_i_s_c_u_i_t _m_i_x (e.g. "Bisquick") 1 lb _s_h_a_r_p _c_h_e_d_d_a_r _c_h_e_e_s_e_, grated PPRROOCCEEDDUURREE (1) Preheat the oven to 375 deg. F. Grate the cheese. (2) Combine all the ingredients and knead until well mixed. You may need to add a little beef broth to get it to stick together. (3) Shape into 1-inch balls and place on a cookie sheet or broiler pan. (4) Bake at 375 deg. F for 25 minutes. NNOOTTEESS Don't put too many on a cookie sheet or the grease will fill it up and run off into your oven. These should be served with cocktail sauce. They are very rich. They can be made ahead and frozen until your party, then warmed before serving. Cooks outside North America should remember that a biscuit is a scone. If you don't have any biscuit mix, you can make some by cutting together 2 1/2 cups of flour, 4 tsp of baking powder, and 1/2 cup of vegetable shortening or butter. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preperation, 30 minutes cooking and cooling. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Pat Caudill Software Productivity Technologies Tektronix, Inc., Portland, Oregon, USA patc@tekcrl.TEK.COM 2 Aug 2005 499 SAUTE-SWEEPTO(MV) Alt.Gourmand Cookbook (23 Dec 85) SAUTE-SWEEPTO(MV) SSAAUUTTEEEEDD SSWWEEEETT PPOOTTAATTOOEESS SAUTE-SWEEPTO - Sweet potatoes saute'ed in lime and tequila IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 2 _l_a_r_g_e _s_w_e_e_t _p_o_t_a_t_o_e_s 1/4 lb _b_u_t_t_e_r (1 stick) 2/3 cup _t_e_q_u_i_l_a 1/4 cup _l_i_m_e _j_u_i_c_e 3 Tbsp _s_u_g_a_r PPRROOCCEEDDUURREE (1) Grate the sweet potatoes into pieces about 1 inch long and 1/4 inch thick. (2) Saute' the sweet potatoes in the butter for 5 minutes. (3) Add the tequila, lime juice, and sugar, and cook covered, over moderate heat, for 5 minutes. NNOOTTEESS Rosie's lime juice, a common brand, has a substantial amount of added sugar. Try to find lime juice wtithout added sugar, or leave all the sugar out of the recipe if you can't find it. Naturally you will get the best results if you squeeze fresh limes to get the lime juice. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: trivial. _T_i_m_e_: 10 to 15 minutes, most of it spent grating the potatoes. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Mike Foster Columbia University, New York Foster@Columbia-20 2 Aug 2005 500 SCALLOPS-1(M) Alt.Gourmand Cookbook (6 Jun 86) SCALLOPS-1(M) VVAAGGUUEELLYY--TTHHAAII SSCCAALLLLOOPPSS SCALLOPS-1 - Saute'ed scallops with snow peas in fish sauce This is something I invented with what I had around after I bought some scallops on impulse. It's inspired partly by a recipe of Madeline Kam- man's and partly by Thai and Chinese recipes, although scallop recipes are rare in my Asian cookbooks. It's not spicy and probably has very little to do with real Thai cooking, but the taste of Nam Pla (Thai fish sauce) is an interesting complement to the scallops. Serve it with rice. IINNGGRREEDDIIEENNTTSS ((44 sseerrvviinnggss)) 1 lb _s_c_a_l_l_o_p_s preferably the large (sea) kind, but small bay scal- lops should be ok 1/2 lb _s_n_o_w _p_e_a_s 1/2 cup _w_h_i_t_e _w_i_n_e 3 Tbsp _n_a_m _p_l_a (Thai fish sauce) 3 _g_a_r_l_i_c _c_l_o_v_e_s chopped 2 Tbsp _f_r_e_s_h _g_i_n_g_e_r_, chopped 4 Tbsp _b_u_t_t_e_r 1 Tbsp _l_i_m_e _j_u_i_c_e _f_r_e_s_h_l_y _g_r_o_u_n_d _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Start some rice cooking, so it will be done when the scallops are done. (2) If you're using large (sea) scallops, slice them into strips about 1/4 inch thick. If you're using small (bay) scallops, don't bother slicing them. (3) Rinse and drain the snow peas and remove the strings. Cut the pods into 1-inch lengths. (4) Heat a small saucepan or skillet, then put in a little but- ter. Add the ginger and saute for 30 seconds, then add the garlic and saute for another 30 seconds. (5) Add the wine and fish sauce, and reduce the mixture by half, stirring often. Keep this hot during the next few steps, but stir it so that it doesn't burn. (6) Heat a skillet large enough to hold the scallops in one layer, and melt the rest of the butter. Over moderately high heat, add the scallops and pepper to taste. Add the snow peas and stir-fry until the peas have change color and the scallops have turned opaque, about 2 minutes. Don't overcook the scallops, just cook them until they've lost their translucent look. (7) Add the sauce and lime juice to the skillet and stir every- thing for a few seconds, until well-mixed. (8) Serve immediately. NNOOTTEESS _N_a_m _P_l_a is available in asian markets or some supermarkets. Substitute soy sauce if you cannot find it. Do not add salt; the _N_a_m _P_l_a is salty enough. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 10 minutes cooking. _P_r_e_c_i_s_i_o_n_: Experiment with the proportions. CCOONNTTRRIIBBUUTTOORR Jeffrey Mogul DEC Western Research Lab, Palo Alto, California {ucbvax,decvax,ihnp4}!decwrl!mogul, mogul@decwrl.DEC.COM 2 Aug 2005 501 SCRAPPLE-1(M) Alt.Gourmand Cookbook (11 Dec 85) SCRAPPLE-1(M) SSCCRRAAPPPPLLEE SCRAPPLE-1 - Eastern-style scrapple (a breakfast food like sausage) I grew up in Maryland, and in Maryland people eat scrapple for break- fast. Among my schoolmates, the story was that if you ever found out what was in commercial scrapple you would stop eating it, and I did stop eating it for many years. But now I know how to make my own. I got this recipe from the University of Maryland poultry farming people, though I have added more seasonings because they seem to like blander foods than I do. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66 hhuunnggrryy ffaarrmmeerrss)) 3 cups _c_h_i_c_k_e_n _b_r_o_t_h 1 1/3 cups _c_o_r_n_m_e_a_l (yellow) 1 Tbsp _f_l_o_u_r 1 1/2 tsp _s_a_l_t 1/4 tsp _s_a_g_e_, ground fine 1/4 tsp _t_h_y_m_e_, ground fine 1/4 tsp _c_a_y_e_n_n_e 2 pounds _c_h_i_c_k_e_n _p_a_r_t_s 1 _o_n_i_o_n_, chopped 6 _p_e_p_p_e_r_c_o_r_n_s (cracked--hit them with a hammer, perhaps) PPRROOCCEEDDUURREE (1) Bring the chicken broth to a boil; add chopped onion and pep- percorns. Add chicken and cook until the meat falls off the bones (about 1 hour). (2) Strain the cooked chicken out of the broth and save the broth. Remove the bones and inedible parts from the cooked chicken, then chop or grind the cooked meat into fine pieces. Be careful if you use a food processor, so that you don't pure'e the meat. (3) Simmer the chicken broth in a large pan. (4) Mix cornmeal, flour, salt, thyme, sage, and cayenne with 1 cup of cold water. Stir well. Now slowly stir this mixture into the simmering broth. (5) Add the cooked, ground chicken to the simmering pot. Simmer and stir for about 5 minutes. (6) Pour hot mixture into well-greased loaf pans. Chill until firm. (7) To serve: remove from pan, cut into slices, roll in flour or cornmeal, and fry in a greased frying pan. NNOOTTEESS Vary the amount of salt in this recipe to suit your taste. You can make scrapple out of almost any meat, though chicken and pork are tradi- tional. For a different, and truly authentic Maryland taste, leave out the salt and cayenne and substitute 2 tsp of _O_l_d _B_a_y seasoning. A loaf of home-made scrapple will keep for 10 days in the refrigerator, or it can be cut into slices and frozen. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1 hour preparation and cooking, several hours cooling, 5 minutes to fry. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Carole Miller 2 Aug 2005 502 SCRAPPLE-2(M) Alt.Gourmand Cookbook (23 Dec 85) SCRAPPLE-2(M) CCRRUUSSTTYY SSCCRRAAPPPPLLEE SCRAPPLE-2 - A rough, livery, crusty scrapple IINNGGRREEDDIIEENNTTSS ((66 ttoo 88 sseerrvviinnggss)) 3 pounds _p_o_r_k _r_i_b_s 1 tsp _s_a_l_t 1 _b_a_y _l_e_a_f 2 tsp _t_h_y_m_e _l_e_a_v_e_s (not ground thyme) 5 _w_h_o_l_e _c_l_o_v_e_s 2 _y_e_l_l_o_w _o_n_i_o_n_s 1 cup _c_o_r_n _m_e_a_l (coarse) 1/2 tsp _c_a_y_e_n_n_e 1/2 tsp _s_a_g_e _l_e_a_v_e_s (not powdered sage) 1 lb _p_o_r_k _l_i_v_e_r 3 _g_a_r_l_i_c _c_l_o_v_e_s 1/4 lb _b_u_t_t_e_r (1 stick) PPRROOCCEEDDUURREE (1) Peel and dice one onion. Simmer pork ribs with salt, bay, thyme, cloves, and onion in the water till the meat falls off the bones. (2) Remove the bones and gristle, rub the meat into fibers (with your fingers), and reduce this pork liquor to 4 cups by fur- ther boiling. (3) Cool 1 cup of the pork liquor and mix it with coarse corn meal and cayenne. Add the sage, rubbing it between your fin- gers to crush it as you put it in. (4) In your Cuisinart, using the steel blade, grind pork liver, the other onion, and the garlic cloves. (5) Fry the resulting slurry in butter. Add the cornmeal mixture and the pork-liver mixture to the pork liquor and simmer the whole thing over a very low flame (or in the top of a double boiler) for half an hour. (6) Spread thin into two 9-inch-square pans to cool. (The pans needn't be greased.) (7) To serve, cut and fry squares or fingers with sunny-side-up eggs on the side. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy _T_i_m_e_: 1 hour preparation; several hours cooking; some hours cooling. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Mary-Claire van Leunen DEC Systems Research Center, Palo Alto CA mcvl@decwrl.DEC.COM 2 Aug 2005 503 SENATE-SOUP(SP) Alt.Gourmand Cookbook (11 Jan 86) SENATE-SOUP(SP) SSEENNAATTEE BBEEAANN SSOOUUPP SENATE-SOUP - Bean soup as served in the U.S. Senate dining room I lived in suburban Washington DC for most of my formative years. One of the things that formed in the aforementioned years was a strong impression that the government was full of beans. One day on a school visit to my senator I learned just how it was that the government got to be so full of beans, and I came away with the recipe. This is one of the best soups I have ever tasted. Serve it with a big loaf of fresh hot homemade whole-wheat bread, from which people just tear the bread with their fingers. The House of Representatives serves a version without the onions and garlic and mashed potatoes. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 1 lb _d_r_i_e_d _N_a_v_y _b_e_a_n_s 1 _h_a_m _b_o_n_e (get one with plenty of meat on it) 12 cups _w_a_t_e_r 3 _m_e_d_i_u_m _o_n_i_o_n_s_, chopped fine. 3 cloves _f_r_e_s_h _g_a_r_l_i_c_, minced. 3 _c_e_l_e_r_y _s_t_a_l_k_s_, chopped fine. 1/4 cup _f_r_e_s_h _p_a_r_s_l_e_y_, (chopped fine) 1 cup _m_a_s_h_e_d _p_o_t_a_t_o_e_s 1 tsp _s_a_l_t (or less to taste) 1/4 tsp _p_e_p_p_e_r 1/4 cup _c_h_o_p_p_e_d _f_r_e_s_h _c_h_i_v_e_s PPRROOCCEEDDUURREE (1) Wash the beans and remove those that float in the wash water. Soak beans overnight in enough water to cover them by several inches. Drain. (2) In a large kettle, place 3 quarts of cold water. Add the drained beans and the ham bone, and bring to a boil. Reduce heat and simmer, partially covered, for 2 hours. If scum forms on the surface, skim it off. (3) Chop the onions, garlic, celery, and parsley. Add to the pot. Add the mashed potato to the pot. Simmer 1 more hour. Check the beans. If they are not yet tender, then simmer some more. (4) Add salt and pepper. Remove the ham bone and pull the meat from it. Cut the meat into small chunks, and toss them back into the soup. (5) Serve piping hot into preheated bowls, and sprinkle chopped fresh chives atop each. NNOOTTEESS Great Northern beans are an adequate substitute for Navy beans. If you forgot to soak them overnight and still want to make the soup, you can simmer them for an hour and then discard that water. The beans end up with slightly more flavor if you cold-soak them. You can almost certainly get away with using instant mashed potato flakes to acquire the 1 cup of mashed potatoes that this recipe calls for. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 8 hours soaking, 10 minutes preparation, 3 hours cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Brian Reid DEC Western Research, Palo Alto, California reid@decwrl.dec.com {ihnp4,decvax}!decwrl!reid 2 Aug 2005 504 SESAME-BEEF(M) Alt.Gourmand Cookbook (3 Feb 87) SESAME-BEEF(M) HHOOTT SSEESSAAMMEE SSEEEEDD BBEEEEFF SESAME-BEEF - Very hot, very simple, very good beef stir-fry This recipe has been floating around for years back east, where it's also known as "Hot flaming death". IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) MMAARRIINNAADDEE 1 Tbsp _r_i_c_e _w_i_n_e 1/2 tsp _s_u_g_a_r 2 tsp _c_o_r_n_s_t_a_r_c_h 1/2 tsp _b_a_k_i_n_g _p_o_w_d_e_r 5 tsp _s_e_s_a_m_e _o_i_l 5 tsp _s_o_y _s_a_u_c_e TTOOPPPPIINNGG 1 Tbsp _s_e_s_a_m_e _s_e_e_d_s 1 1/2 tsp _h_o_t _b_e_a_n _p_a_s_t_e 1 1/2 tsp _h_o_i_s_i_n _s_a_u_c_e 1 1/2 tsp _o_y_s_t_e_r _s_a_u_c_e BBEEEEFF 1 tsp _m_i_n_c_e_d _g_i_n_g_e_r 2/3 lb _b_e_e_f _t_e_n_d_e_r_l_o_i_n _f_l_a_n_k 3-4 _l_e_t_t_u_c_e _l_e_a_v_e_s (Use bok-choy if you can get it) 2-4 Tbsp _p_e_a_n_u_t _o_i_l PPRROOCCEEDDUURREE (1) Mix together all of the marinade ingredients. (2) Slice the beef across the grain into thin, diagonal pieces (about the size of your smallest finger). Marinate for about half an hour. (3) Heat the wok until a drop of water dropped into it dances around as it boils. Add enough oil to coat the wok and saute' the ginger. Stir-fry the lettuce. Stir-fry the beef (in batches so the wok doesn't cool down too much). (4) Reduce the heat. Return the vegtables to the wok. Add the topping. Stir around until everything is mixed and heated evenly. Serve. NNOOTTEESS Also add any other vegtables that you feel like. Sliced carrots or broccoli are especially nice. Hot bean paste also goes by the name Szechuan bean sauce etc. This is the main "spicy" ingredient and should be handled with care. Vary this ingredient to taste. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: preparation: 20 minutes, cooking: 3 minutes. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Edward Falk Sun Microsystems, Mountain View, California, USA falk@sun.com sun!falk 2 Aug 2005 505 SEVICHE(A) Alt.Gourmand Cookbook (10 Dec 86) SEVICHE(A) SSEEVVIICCHHEE AACCAAPPUULLCCOO SEVICHE - A tasty marinated fish appetizer from Mexico This recipe comes from the _D_e_l_i_c_i_a_s _C_u_l_i_n_a_r_i_a_s cookbook that I brought from Mexico. The introduction to the recipe reads: "Seviche is prepared with raw marinated fish. It is very popular in Ecuador, Peru, and in the north of Chile. Depending on the region in Mexico, there exist sev- eral different styles to prepare it. This recipe comes from the Aca- pulco region". I am sure that you have tasted this appetizer if you have ever been to a beach in Mexico. It is usually served right where you are "roasting" in the sun or swimming. Yes, the fish in this recipe is raw. However it is "cooked" by marinating it in lime juice. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 1 lb _t_u_r_b_o_t _f_i_s_h_, in fillets. 1 _o_n_i_o_n_, chopped. 2 _t_o_m_a_t_o_e_s_, chopped. 1 _a_v_o_c_a_d_o_, chopped. 1 cup _s_m_a_l_l _g_r_e_e_n _o_l_i_v_e_s 6 Tbsp _o_l_i_v_e _o_i_l 2 Tbsp _c_h_o_p_p_e_d _p_a_r_s_l_e_y 1 cup _l_i_m_e _j_u_i_c_e 1 _s_e_r_r_a_n_o _c_h_i_l_e_, chopped. 1 Tbsp _k_e_t_c_h_u_p 1 Tbsp _w_h_i_t_e _w_i_n_e 2 _j_a_l_a_p_e_n_o _c_h_i_l_i_e_s_, chopped. 2 oz _c_a_p_e_r_s PPRROOCCEEDDUURREE (1) Cut the fish fillets into 1-inch cubes. Marinate it for at least 6 hours (preferably overnight) in 1/2 cup of lime juice. (2) Rinse the fish in a colander and let it dry for 5 minutes. Put it in a large bowl along with the rest of the lime juice. (3) Put in the rest of the ingredients. Add salt, pepper and oregano to taste. Mix. (4) Serve with salted crackers. NNOOTTEESS Use fresh lime juice. You can use any kind of fish that you like with the condition that it does not fall apart after marinating. For instance, it does not work with white fish. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes (after marinating the fish). _P_r_e_- _c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR I. Arieh Cimet Northwestern University, Evanston, Illinois, USA {ihnp4,chinet}!nucsrl!cimeti 2 Aug 2005 506 SHERBET-PUNCH(L) Alt.Gourmand Cookbook (27 Feb 86) SHERBET-PUNCH(L) SSHHEERRBBEETT AANNDD GGIINNGGEERR AALLEE PPUUNNCCHH SHERBET-PUNCH - A non-alcoholic party punch recipe This is a super non-alcoholic punch with lots of possible variations. IINNGGRREEDDIIEENNTTSS ((1166 ccuuppss ooff ppuunncchh)) 1/2 gallon _s_h_e_r_b_e_t (use your favorite flavor or one that complements the occasion) 2 quarts _g_i_n_g_e_r _a_l_e PPRROOCCEEDDUURREE (1) Scoop sherbet into punch bowl. Slowly pour ginger ale over the sherbet. (2) Serve. (3) Replenish sherbet and/or ginger ale as needed. NNOOTTEESS Different sherbet flavors or mixtures of flavors make for many varia- tions. I once made a variation that replaced 1/2 of the ginger ale with lemonade. Super! RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: very easy. _T_i_m_e_: 2 minutes. _P_r_e_c_i_s_i_o_n_: no need to mea- sure. CCOONNTTRRIIBBUUTTOORR Suzanne Barnett-Scott Calcomp/Sanders Display Products, Scottsdale AZ 2 Aug 2005 507 SHORTBREAD-1(B) Alt.Gourmand Cookbook (2 Jun 86) SHORTBREAD-1(B) AALLMMOONNDD SSHHOORRTTBBRREEAADD BBIISSCCUUIITTSS SHORTBREAD-1 - Shortbread-like biscuits This recipe was given to my Great Aunt when she lived in Scotland, by a friend who worked in a bakery in Leven Fife. It is based on the stan- dard short bread recipe. IINNGGRREEDDIIEENNTTSS ((2200 bbiissccuuiittss)) 4 oz _b_u_t_t_e_r 2 oz _m_a_r_g_a_r_i_n_e 8 oz _s_o_f_t _b_r_o_w_n _s_u_g_a_r 3 1/4 cups _p_l_a_i_n _f_l_o_u_r 3/4 cup _f_l_a_k_e_d _a_l_m_o_n_d_s 1 _s_m_a_l_l _e_g_g PPRROOCCEEDDUURREE (1) Rub butter and margarine into the flour. (2) Add sugar, beaten egg and almonds. (3) Knead the mixture thoroughly. (4) Form mixture into an oblong shape about two inches square at the end. (5) Wrap in silver foil and leave in the refrigerator over night. (6) Cut into about 1/8-inch-thick slices using a serrated knife. (7) Place on greased baking sheet and cook for 10-15 minutes at 350 deg. F. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 10 minutes preparation, overnight wait, 15 minutes baking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Martin Prime Rutherford Appleton Laboratory, Chilton, Didcot, Oxfordshire, UK mcvax!ukc!rlvd!martin 2 Aug 2005 508 SHORTBREAD-2(B) Alt.Gourmand Cookbook (10 Mar 87) SHORTBREAD-2(B) SSOOFFTT SSHHOORRTTBBRREEAADD SHORTBREAD-2 - Soft shortbread My mother makes this; she got the recipe from a friend. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44--66)) 1 cup _s_o_f_t _b_u_t_t_e_r 1 cup _f_l_o_u_r 1/2 cup _c_o_r_n _s_t_a_r_c_h 1/2 cup _i_c_i_n_g _s_u_g_a_r 1 tsp _v_a_n_i_l_l_a PPRROOCCEEDDUURREE (1) Preheat oven to 325 deg. F. (2) Beat butter and vanilla until foamy. (3) Add dry ingredients and blend. Do not overstir. (4) Spoon onto an ungreased pan. (5) Bake at 325 deg. F until done (10-20 minutes depending on thickness) RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 20 minutes cooking and cooling. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Guy Middleton University of Waterloo, Waterloo, Ont. gamiddleton@watmath 2 Aug 2005 509 SHORTBREAD-3(D) Alt.Gourmand Cookbook (16 Oct 87) SHORTBREAD-3(D) SSHHOORRTTBBRREEAADD IIIIII SHORTBREAD-3 - Rich shortbread cookies This recipe is from _T_h_e _C_o_o_k_b_o_o_k, by the Worchester Museum of Art. IINNGGRREEDDIIEENNTTSS ((mmaakkeess 66--88 ddoozzeenn ccooookkiieess)) 2 cups _b_u_t_t_e_r 1 cup _b_r_o_w_n _s_u_g_a_r 5 cups _f_l_o_u_r PPRROOCCEEDDUURREE (1) Preheat oven to 300 deg. F. Cream the butter and sugar. (2) Gradually add the flour. (3) Roll out dough until it is about 1/4 inch thick. (4) Cut into squares, or any other shape you desire. (5) Bake on greased cookie sheet for 20-30 minutes at 300 deg. F. The cookies are done just before they start turning brown. NNOOTTEESS These cookies store well in cans. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy if you have an electric blender; else moderate. _T_i_m_e_: 15 minutes preparation, 30 minutes baking. _P_r_e_c_i_s_i_o_n_: measure the ingredients CCOONNTTRRIIBBUUTTOORR Aviva Garrett Santa Cruz, CA Excelan, Inc., San Jose, California, USA 3comvax!excelan!aviva 2 Aug 2005 510 SHRIMP-BACON(A) Alt.Gourmand Cookbook (19 May 86) SHRIMP-BACON(A) SSTTUUFFFFEEDD SSHHRRIIMMPP WWIITTHH BBAACCOONN SHRIMP-BACON - A high-cholesterol appetizer with shrimp, cheese, and bacon IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22--44)) 12 _l_a_r_g_e _s_h_r_i_m_p (The larger the better) 1 lb _l_o_w _m_o_i_s_t_u_r_e _m_o_z_z_a_r_e_l_l_a 1 lb _b_a_c_o_n (as little fat as possible) PPRROOCCEEDDUURREE (1) Steam shrimp lightly--just about 30-60 seconds after they begin to turn orange. (2) Plunge shrimp into ice water to cool. Do this immediately. (3) Peel and butterfly the shrimp. (4) Cut the mozzarella into strips that are a little smaller than the shrimp. (5) Put mozzarella in shrimp and (this is important) roll shrimp from tail to head while it is open (butterflied). This keeps the cheese from leaking. (6) Wrap shrimp-cheese roll in 1/2 slice of bacon and put on skewer. (7) Cook on grill or barbecue, over moderate heat, until bacon looks done. NNOOTTEESS When shrimp are butterflied, cut them almost all the way through so they can lay flat when open. This makes them easier to roll. The fire will flare up due to bacon fat. Turn the skewers often to cook evenly. The bacon should be slightly charred when done. The reason why the shrimp are cooked lightly first is that they tend to cook slower than the bacon. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 5 minutes preparation, 5 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Robert Diamond Rutgers University, Newark, New Jersey diamond@andromeda 2 Aug 2005 511 SHRIMP-SOUP(SP) Alt.Gourmand Cookbook (6 Jun 86) SHRIMP-SOUP(SP) GGRREEEENN SSHHRRIIMMPP SSOOUUPP SHRIMP-SOUP - Fine pea soup with shrimp and champagne This is a recipe out of a German low-calorie cookbook. It is a simple recipe for a really delicate soup. It can be served as a festive appetizer or as a gourmet snack. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 1 _m_e_d_i_u_m _o_n_i_o_n 1 _l_a_r_g_e _c_a_r_r_o_t (5 oz) 1 1/2 Tbsp _b_u_t_t_e_r 3 cups _h_o_t _m_e_a_t _b_r_o_t_h 1 Tbsp _s_a_v_o_r_y (fresh, chopped fine) 1 tsp _t_a_r_r_a_g_o_n (fresh, chopped fine) 1 lb _p_e_a_s (cooked in light salted water) 5 oz _s_h_r_i_m_p (deveined, cooked, and cut into small pieces) 1/2 cup _d_r_y _w_h_i_t_e _w_i_n_e 2 Tbsp _c_r_e_a_m 1 cup _c_h_a_m_p_a_g_n_e (demi sec) PPRROOCCEEDDUURREE (1) Chop the onion and carrot finely. Heat the butter in a pan and fry the vegetables for 5 minutes stirring continuously. Add the hot meat broth. Boil for 10 minutes. (2) Add savory, tarragon and peas. Bring to a boil and let cook for 8 minutes. (3) Strain the soup and put it back into the pan. (4) Add shrimp. Simmer 5 minutes on medium heat. (Be sure the soup is not boiling.) (5) Add white wine and cream. Take from the heat. Season if nec- essary. (6) Add champagne and serve immediately. NNOOTTEESS The fresh spices can be substituted by dried spices. If you use canned shrimp, never let them boil. They would become tough and lose their delicate taste. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 40 minutes. _P_r_e_c_i_s_i_o_n_: approxi- mate measurement OK. CCOONNTTRRIIBBUUTTOORR Heinz Kindlimann Swiss Federal Institute of Technology, Electronics Dept., Zurich, Switzerland UUCP: kindlima@ethz X400: kindlimann@ife.ethz.CHUNET BITNET: kindlimann@czheth5a 2 Aug 2005 512 SHU-MEI(M) Alt.Gourmand Cookbook (23 Feb 87) SHU-MEI(M) SSHHUU MMEEII SHU-MEI - Steamed dumplings (meatballs) This recipe is an adaptation of the one in _T_h_e _F_r_u_g_a_l _G_o_u_r_m_e_t by Jeff Smith. The bigger the batch, the better. There are never leftovers. IINNGGRREEDDIIEENNTTSS ((mmaakkeess 3355--4400)) DDUUMMPPLLIINNGGSS 2 lbs _g_r_o_u_n_d _t_u_r_k_e_y 1 1/2 Tbsp _c_o_r_n _s_t_a_r_c_h _(_c_o_r_n_f_l_o_u_r_) 1 1/2 Tbsp _d_r_y _s_h_e_r_r_y 3 Tbsp _l_i_g_h_t _s_o_y _s_a_u_c_e 1 Tbsp _g_i_n_g_e_r_, grated or finely chopped 6 _c_l_o_v_e_s _g_a_r_l_i_c_, crushed, minced or pressed 6 _g_r_e_e_n _o_n_i_o_n_s_, chopped 1 Tbsp _b_r_o_w_n _s_u_g_a_r 1 Tbsp _s_e_s_a_m_e _o_i_l 1 pkg _w_o_n_t_o_n _w_r_a_p_p_e_r_s _p_e_a_n_u_t _o_i_l DDIIPPPPIINNGG SSAAUUCCEE 1 1/2 cup _f_i_s_h _s_a_u_c_e (You may want to dilute this with water, depending on its strength) 1 cup _v_i_n_e_g_a_r 1 cup _s_u_g_a_r 6 _c_l_o_v_e_s _g_a_r_l_i_c_, finely minced or pressed 1 Tbsp _g_i_n_g_e_r_, finely minced or grated 1 Tbsp _r_e_d _p_e_p_p_e_r_, crushed PPRROOCCEEDDUURREE (1) Make the dipping sauce by mixing together all of its ingredi- ents. Store in the refrigerator until you are ready to use it. (2) Stir together everything but the wrappers and the peanut oil. Mix vigorously by hand until it begins to bind together. (About 1 minute or so.) (3) Place 1 1/2-2 Tbsp of filling in the middle of a wonton wrap- per. Fold the sides up around the meat so that you have a little bag or cup. Press the bottom flat so that the bag doesn't fall over. (4) Oil racks of the steamer with peanut oil. Place dumplings in racks. (5) Steam for 15 to 20 minutes in covered rack over boiling water. (6) Serve hot with dipping sauce. NNOOTTEESS These little gems would probably go just fine with a favorite hoisin or chili dipping sauce. The steamer racks I recommend are the Chinese bamboo ones. You can stack them quite nicely (I find that three racks work well) and they sit at just the right height above the boiling water in a wok. The real advantage is that water will not condense on your food if you use a bamboo steamer. The dipping sauce is an adaption of one served at the Phoenix Viet- namese restaurant in Saint Paul Minnesota; it was originally served with eggrolls, but works splendidly with these dumplings. The original recipe calls for ground pork, but I find ground turkey preferable. The flavor is lighter and the calories far fewer. Pork is fine, though, and even hamburger could be used in a pinch. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy, but tedious. _T_i_m_e_: 45 minutes preparation, 15-20 minutes cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Kathy Marschall Submitted for her by David Messer. Lynx Data Systems, St. Paul, Minnesota USA dave@viper.UUCP {amdahl,ihnp4,rutgers}!{dayton,meccts}!viper!dave 2 Aug 2005 513 SLOPPY-JOES(M) Alt.Gourmand Cookbook (11 Jul 86) SLOPPY-JOES(M) MMAA FFOOSSTTEERR''SS SSLLOOPPPPYY JJOOEESS SLOPPY-JOES - A spicy and simple sloppy joe This recipe comes from my wife's mom, who got it from her mother-in-law in western New York state. It's very easy to make and tastes a lot better than any mix. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 1 lb _g_r_o_u_n_d _b_e_e_f 1 _o_n_i_o_n_, chopped 1 cup _c_a_t_s_u_p 2 Tbsp _v_i_n_e_g_a_r 2 Tbsp _s_u_g_a_r 2 Tbsp _m_u_s_t_a_r_d 2 Tbsp _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 1 tsp _c_e_l_e_r_y _s_e_e_d _s_a_l_t _a_n_d _p_e_p_p_e_r_, to taste PPRROOCCEEDDUURREE (1) In a frying pan, brown ground beef and onion. (2) Add remaining ingredients and cook slowly for 15 minutes or more. (3) Serve hot by scooping the mixture onto toasted buns. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 15 minutes cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Dennis Wombough AT&T Bell Labs Holmdel, New Jersey ihnp4!hou2a!dkw1 2 Aug 2005 514 SNAIL-PIZZA(M) Alt.Gourmand Cookbook (23 Nov 85) SNAIL-PIZZA(M) EESSCCAARRGGOOTT AANNDD CCHHAANNTTEERREELLLLEE PPIIZZZZAA SNAIL-PIZZA - A pizza-like dish smothered in escargot and mushrooms I was recently at a potluck party where everyone was asked to bring an interpretation of "French pizza"--of what pizza would have tasted like if it had been invented in Rennes instead of in Naples. I concocted this dish for the occasion, and it was a success. If you aren't sure you like escargot, this is not the dish to experiment with! IINNGGRREEDDIIEENNTTSS ((11 llaarrggee ppiizzzzaa)) 1 recipe _F_r_e_n_c_h _b_r_e_a_d _d_o_u_g_h (Craig Claiborne's French bread recipe works well.) 10 oz _s_m_a_l_l _F_r_e_n_c_h _s_n_a_i_l_s (The smaller the better. Burgundy snails taste best to me.) 2 oz _d_r_i_e_d _c_h_a_n_t_e_r_e_l_l_e _m_u_s_h_r_o_o_m_s 1.5 lbs. _r_a_c_l_e_t_t_e _c_h_e_e_s_e (shredded). 8 oz _t_o_m_a_t_o _s_a_u_c_e 2 cloves _f_r_e_s_h _g_a_r_l_i_c 2 Tbsp _f_r_e_s_h _p_a_r_s_l_e_y 1/2 lb _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Make the French Bread dough recipe at least 1 day beforehand if you can. Roll the dough out into the shape of a pizza, put it on a pizza pan,and set it aside. It will keep in the refrigerator overnight. (2) Preheat the oven to 425 deg. F. Prepare the dried mushrooms according to published recipes (soak, wash, cut, resoak, wash, drain). (3) If the snails are too large (larger than a garlic clove), then cut them in pieces. Drain the snails well. Melt the butter in a baking dish, add the snails, crushed garlic, 1/2 tsp salt, and ground black pepper to taste. (4) Put the bread-dough pan on the top rack of the oven and the snails on the bottom rack of the oven, and cook them both in the preheated oven for 10 minutes. Take them out, and drain the cooking butter from the snails. (5) Spread the tomato sauce in an even layer on the bread, then sprinkle the Raclette cheese over it. Add the snails, and then the mushrooms. Sprinkle with fresh parmesan cheese, salt, and pepper. (6) Bake at 425 deg. F in the top rack for 12 minutes (bottom rack will burn the crust). NNOOTTEESS The first time I made this recipe I made it with morel mushrooms. Their flavor overwhelmed even the garlic snails. It was good, but it didn't have the balance I was looking for. Chanterelles seem to fit better. If you're unable to find or afford chanterelles, you can substitute Chinese straw mushrooms, which are available in cans wherever Chinese groceries are sold. European dried mushrooms seem always to have rocks and dirt in them; Asian dried mushrooms never do. I guess the Asians wash them better before they dry them. It's impossible to get _a_l_l of the rocks out. Raclette cheese is so much better than any other kind of cheese in this recipe that it is worth looking for. If you absolutely cannot get it, use fondue cheese or a Gruyere. Raw butter also tastes more "authentic" in this recipe. What you really want to use is Normandy butter, but it's hard to get in North America. Alta Dena raw butter is available in California; it makes a noticeable difference in the flavor of the escargot. I don't know of any other states in which it is legal to buy raw butter. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: approxi- mate measurement OK. CCOONNTTRRIIBBUUTTOORR Brian Reid DEC Western Research Laboratory, Palo Alto CA reid@decwrl.DEC.COM -or- {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid 2 Aug 2005 515 SNOBOL-COOKIES(C) Alt.Gourmand Cookbook (16 Dec 86) SNOBOL-COOKIES(C) SSNNOOWWBBAALLLL CCOOOOKKIIEESS SNOBOL-COOKIES - Nut-butter holiday cookie with a sugar coating Great for the holidays when sampling lots of cookies. Just pop one in your mouth and enjoy! IINNGGRREEDDIIEENNTTSS ((44 ddoozzeenn)) 2 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1/2 tsp _s_a_l_t 3/4 cup _s_o_f_t_e_n_e_d _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 1/2 cup _s_u_g_a_r 1 _e_g_g 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 1 cup _c_h_o_p_p_e_d _w_a_l_n_u_t_s _c_o_n_f_e_c_t_i_o_n_e_r_'_s _s_u_g_a_r PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) Grease cookie sheets lightly with unsalted shortening. (3) Sift together flour and salt. (4) Work butter in a bowl until creamy. (5) Add sugar and beat until well blended. (6) Add egg and vanilla and beat well. (7) Gradually add sifted dry ingredients, beating well after each addition. Stir in walnuts. (8) Shape dough into small balls about 3/4 inch in diameter. (9) Place balls about 2 inches apart on prepared cookie sheets. Bake 12-15 minutes or until lightly browned. (10) Roll balls in confectioners sugar while still warm. Roll again in sugar when cooled. NNOOTTEESS Store these in a tight container. Powered sugar makes this recipe a little messy. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate (dexterity required). _T_i_m_e_: 30 minutes. _P_r_e_c_i_- _s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Iris Niswander AT&T Bell Laboratories, Columbus, OH, USA. {cbatt,cbosgd}!cbdkc1!iln 2 Aug 2005 516 SNOWBALL-2(D) Alt.Gourmand Cookbook (5 Nov 87) SNOWBALL-2(D) DDIIRRTTYY SSNNOOWWBBAALLLLSS SNOWBALL-2 - Chocolate cookies with powdered sugar coating This recipe was handed down to me from my step-sister who got it from her mother. IINNGGRREEDDIIEENNTTSS ((SSeevveerraall ddoozzeenn)) 1/2 cup _v_e_g_e_t_a_b_l_e _o_i_l 2 cups _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 4 oz _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e 4 _e_g_g_s 2 tsp _v_a_n_i_l_l_a 2 tsp _b_a_k_i_n_g _p_o_w_d_e_r 2 cups _f_l_o_u_r 1 cup _p_o_w_d_e_r_e_d _s_u_g_a_r PPRROOCCEEDDUURREE (1) Melt chocolate in double boiler or microwave. (2) Combine melted chocolate, granulated sugar, vanilla, and veg- etable oil in a mixer. (3) Add eggs, one at a time, blending well each time. Sift (or stir) together flour and baking powder, add to wet mixture. Mix well. (4) Let stand in refrigerator for a few hours or overnight. Roll dough into small balls (no more than 1 inch in diameter), and roll in powdered sugar until coated. (5) Bake for 12 minutes in a preheated 350 deg. F oven. NNOOTTEESS The temperature is very important: any lower and the cookies won't bake properly; any higher and the powdered sugar will glaze. If you coat your palms with powdered sugar before attempting to roll the balls your hands will get less sticky. Put the dough back in the refrigerator whenever you are not actively using it; it is easier to work when cold. You don't actually have to bake these: they make a reasonable fudge when left uncooked, but if left in the refrigerator for several days before baking they will become dried out. When done, the unused pow- dered sugar will have small shards of chocolate in it; these can be strained out and the sugar will be re-usable. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 30 minutes preparation, overnight chill- ing, 20 minutes baking and cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredi- ents. CCOONNTTRRIIBBUUTTOORR Judy Anderson Lucid, Inc., Menlo Park, California, USA edsel!yduj@labrea.stanford.edu 2 Aug 2005 517 SOAP(O) Alt.Gourmand Cookbook (7 Aug 86) SOAP(O) SSOOAAPP SOAP - A nice body and face soap This is a luxurious and gentle handmade soap. It's a lot of work to make, but it's also a lot of fun. It is a good use for huge quantities of fat left over from cooking something. One of the main ingredients in soap is lye (sodium hydroxide, NaOH). Lye is _e_x_t_r_e_m_e_l_y caustic even at room temperature, and in this recipe it is heated. Because of this, you need to exercise extreme care when you make soap. You should always wear shoes (not sandals), long pants, a long-sleeved top, and gloves (I use rubber gloves). Also, _b_e _s_u_r_e _t_o _w_e_a_r _e_y_e _p_r_o_t_e_c_t_i_o_n_. If you get lye on your skin, you can quickly run to the sink and wash it off with LOTS of cold water; if you get lye in your eyes, rinsing it off may involve going to the emergency room. You should make certain that children and pets are somewhere else and will not interrupt you. There is no room for mistakes when dealing with lye. IINNGGRREEDDIIEENNTTSS ((66 ppoouunnddss ooff ssooaapp)) 9 pounds _s_u_e_t (this is also called tallow or beef fat) 1 container _l_y_e (see note) 3 cups _w_a_t_e_r 2 cups _l_e_m_o_n _j_u_i_c_e 1/4 oz _v_o_l_a_t_i_l_e _f_r_a_g_r_a_n_c_e _o_i_l (optional; see note) TTOOOOLLSS You will need a large pot (metal or ceramic), at least 2 gallons, with a lid. This is for rendering the fat. One long wooden spoon (at least 10 inches). This should be a spoon that you can sacrifice, because the lye will eat away the wood. You will need a large ceramic or glass bowl. This must be capable of holding all the water, lemon juice, and fat with some room to spare. I use a ceramic tub that is about 6 inches high and 24 inches in diame- ter. _d_o _n_o_t _u_s_e _m_e_t_a_l, as it will corrode. Even stainless steel will corrode. Finally, you will need some glass, ceramic, and/or wooden molds to pour the soap into. I use glass baking dishes; two 8 1/2x14-inch glass pans will make bars of soap that are about 1 to 1 1/2 inches thick Again, DO NOT USE METAL CONTAINERS, as they will corrode. PPRROOCCEEDDUURREE (1) Render the fat. To do this, cut the fat into hand-sized pieces and place in a large pot and cover it. Heat on a medium heat until all the fat is melted. You should stir it occasionally. You should probably plan to turn the fan on high or open your kitchen windows while you are doing this. (Note that if you are starting with a pure fat, such as coconut oil or olive oil, you don't need to do this. Skip to Step 4.) (2) Cool the fat so that it is below the boiling point of water. Add an equal volume of water to the fat, and bring the mix- ture to a boil. Cover and let cool over night. (3) Take the fat out of the pot. I find the easiest way to do this is to slice the fat in half with a knife and then cut wedges. You can push the first wedge down into the water and then lift its neighboring wedge out. Scrape all the non-fat gunk off the bottom of the fat (the side of the fat that was at the fat-water interface). (4) Measure out six pounds of rendered fat (be accurate with this measurement). Cut the fat into small pieces (about the size of a tennis ball, but squarish, not round) and place in a bowl. (5) Set up your soap-making work area. It should be outside, in a very well ventilated area. It's supposed to help to do it on a warmer day rather than a cooler day, but I've never noticed the difference. Also, clear your stove top and open the window in the kitchen before you start making the soap. On a table, put your ceramic tub, the bowl of fat, the opened container of lye, a container with the water, and a container with the lemon juice. If you will be adding scent, keep its container nearby. Also place your soap mold containers nearby. Put on all your safety gear. (6) Make the soap: Pour the water into the ceramic tub. Very carefully pour the lye into the tub. This is an exothermic 2 Aug 2005 518 SOAP(O) Alt.Gourmand Cookbook (7 Aug 86) SOAP(O) reaction: it gives off heat, which is used to melt the fat. It also gives off odors which you don't want to breathe, so keep your head back. Stir the lye to dissolve it in the water. Then start adding the fat to the water/lye mixture, stirring with the long wooden spoon. Add the fat a bit at a time and stir until it's all melted. Then stir in the lemon juice, scent (if you are using it), and pour into molds. When the soap is firmer but not yet hard, cut into bars with a knife. It should be hard in an hour or so; you can test it with your finger. (7) Wrap in clean cotton rags and store in a cool, airy place for 3-6 months. (8) When you clean up the pan that you made the soap it, be some- what careful as there is probably still some unreacted lye in the pan. The only time I've had a problem with this is when I've tried to scrape the dry soap that lines the pan off with my fingernail and then a few minutes later I notice that the skin under my fingernail is burning. The easiest solution is just to wear gloves when you're cleaning the pan. It proba- bly also helps to wash with extremely hot water so that the remaining soap (and fat if there is any) melts and dissolves in the water. NNOOTTEESS In the U.S., Red Devil lye comes in 12-oz containers. In Europe it gen- erally comes in 350-g containers, which is about 3% more. You don't want to measure lye--you want to use the whole container. If your con- tainer is not this size, then scale the recipe up or down accordingly. Leftover lye is a serious disposal problem. Where to buy 9 pounds of fat? If you're using an animal fat (beef or pork), you can buy it from your butcher. What I find I have to do is reserve it, because they normally don't keep the fat after they've cut up their cow. Sometimes they will charge you for the fat (I've paid anywhere from 10 to 45 cents a pound); sometimes they won't. I've only ever made soap with beef fat; this makes a hard, mild, slow-lathering soap. The recipe will work equally well with other animal fats to pro- duce a similar result. Coconut oil yields a softer, quick-lathering soap. Olive oil and other vegetable cooking oils yield a very soft soap that never completely hardens. Unfortunately, these oils are sen- sitive to air and light, and soap made from cooking oils will spoil in a few weeks unless it is refrigerated. Volatile fragrance oils, also called essential oils, are highly concen- trated scent ingredients. You can usually buy them at health-food stores, and you can sometimes find exotic fragrances at specialty food- and-spice shops. The amount that you should use depends on how fra- grant you want the soap to be. A few drops of musk oil is enough to scent an entire batch of soap; less-potent fragrances such as a fruit oil might require a teaspoon or two. Soap scented with herbs is also popular; herbs like lemon thyme or verbena or lavender work well. To scent with herbs, make an herbal oil by packing a 1/2-cup container with herbs and then filling it with a pleasant-smelling vegetable oil such as almond oil. Let this mixture sit for a few weeks, stirring it every day, then heat in a double boiler for 10 minutes, then cool and strain the oil. The soap works just fine with no fragrance at all, and many people pre- fer it that way. I certainly do. You may run into problems at the stage "Add the fat and stir until it's all melted." I almost always do. What happens is that the water/lye mixture runs out of heat before all the fat melts. What you have to do is add heat somehow. The way I do this is to grab the tub (which now contains all the fat), go into the kitchen, put it on top of a burner, and turn the burner (and the fan) on high. (Make sure the windows are all open too.) When all the fat is melted, I go back outside and con- tinue, adding the lemon juice. The lemon juice lowers the pH. The finished soap will have a pH of about 9; you can lower this by adding more lemon juice. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: challenging. _T_i_m_e_: Day 1: 30 minutes preparation; 1-2 hours cooking. Day 2: usually about 1 hour. _P_r_e_c_i_s_i_o_n_: Be precise. Also be careful. CCOONNTTRRIIBBUUTTOORR Aviva Garrett Santa Cruz, CA Excelan, Inc., San Jose 2 Aug 2005 519 SOAP(O) Alt.Gourmand Cookbook (7 Aug 86) SOAP(O) ucbvax!mtxinu!excelan!aviva 2 Aug 2005 520 SODA-BREAD(B) Alt.Gourmand Cookbook (15 Apr 87) SODA-BREAD(B) IIRRIISSHH SSOODDAA BBRREEAADD SODA-BREAD - Two white soda loaves This is a basic soda bread, following the Irish mode. I scaled up the recipe from one of Beard's, and changed it some. It is quite crusty, and really all-purpose. This soda bread takes around a third the time and a half the effort of a comparable yeast bread. Since no yeast bread is much like it, I don't know what would be comparable. People who have never tried a soda bread will note many differences, like the order you add things (flour and then the liquid...). IINNGGRREEDDIIEENNTTSS ((22 llooaavveess)) 8 cups _w_h_i_t_e _f_l_o_u_r _(_u_n_b_l_e_a_c_h_e_d_) 3-4 cups _b_u_t_t_e_r_m_i_l_k_, at room temperature 1 tsp _s_a_l_t 2 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1.5 tsp _b_a_k_i_n_g _s_o_d_a 1 cup _c_u_r_r_a_n_t_s (optional) 1 tsp _b_u_t_t_e_r _o_r _o_i_l PPRROOCCEEDDUURREE (1) Sift together the flour, baking powder, baking soda, and salt. (2) Preheat the oven to 350 deg. F. (3) Stir in buttermilk, a cup at a time. You should make a fairly soft dough that will nonetheless hold its shape. Thus, you may need the full amount of buttermilk. (4) Turn the dough out onto a well-floured board (this is a stock phrase; do it anyway). Knead until it is smooth and soft, probably about 7 minutes. You should have to keep adding a little flour to the board for the first few minutes to keep the dough from sticking. (5) Are you using currants? Knead them in, then. Or don't, accordingly. (6) Tear the dough in half. Form each half into a ball. With a knife, slash a cross in the top. (7) Place the balls, cross up, well apart, on a greased baking sheet. (8) Put this sheet, bread side up, into the oven. (9) Bake for 35 or 40 minutes. The loaves are done when they sound hollow at a knocking hand. They should also get to be a nice light brown color. The cross will split open, and the resultant points will get hard and dark brown. Soda bread has a tendency to crack in the oven. This is no big deal. NNOOTTEESS You can substitute, per James Beard's recommendation, about 4 cups of whole-wheat flour for half the white. Since this will be heavier, use about 40% more baking powder. The bread made this way is markedly dif- ferent. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 30 minutes building, 45 minutes baking. _P_r_e_c_i_s_i_o_n_: Measure the ingredients. CCOONNTTRRIIBBUUTTOORR David Hendler Aiken Computation Lab (Harvard Univ.) hendler@harvard.harvard.edu 2 Aug 2005 521 SOUP-AZTEC(SP) Alt.Gourmand Cookbook (25 Oct 87) SOUP-AZTEC(SP) SSOOPPAA AAZZTTEECCAA SOUP-AZTEC - Aztec soup: a simple cheese, tomato, and beef soup I got this recipe from my mother, who got it from a friend in Tucson, Arizona. The recipe is extremely simple and extremely quick. I like to serve it with Mexican chef's salad (SALAD-MEXICAN). IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 2 cups _c_o_n_s_o_m_m_e_' 2 cups _c_r_e_a_m _o_f _t_o_m_a_t_o _s_o_u_p (use the recipe of your choice, or open a can) 4 oz _g_r_e_e_n _c_h_i_l_i_e_s_, diced (or use more or less, to taste) 1/4 lb _c_o_r_n _t_o_r_t_i_l_l_a _c_h_i_p_s_, crumbled 1/2 lb _M_o_n_t_e_r_e_y _J_a_c_k _c_h_e_e_s_e_, cut into half-inch (or smaller) cubes. PPRROOCCEEDDUURREE (1) Mix soups and bring to a boil. (2) Fill each soup bowl about 1/3 full with crumbled tortilla chips. Place a layer of cheese cubes on top of the chips. Put one or two spoonfuls of diced, drained chilies on top of the cheese. (3) When ready to serve, ladle boiling soup on top of the mixture in the soup bowls. Do not stir. Serve immediately. NNOOTTEESS The boiling soup melts the cheese, but it also begins to make the chips soggy as soon as you pour it on. If you chop the cheese into finer cubes, it will melt more quickly, but if you chop it too fine, or if you grate it, then the cheese will form a layer on top of the soup instead of remaining as disctinct chunks. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Loretta Guarino Reid DEC Western Software Laboratory, Palo Alto, California, USA guarino@decwrl.dec.com -or- decwrl!guarino 2 Aug 2005 522 SOUR-FRENCH(B) Alt.Gourmand Cookbook (3 Jan 86) SOUR-FRENCH(B) SSOOUURRDDOOUUGGHH FFRREENNCCHH BBRREEAADD SOUR-FRENCH - An old-fashioned sourdough French bread This is a hearty bread, possibly heavier than many people are used to. The flavor is wonderfully tangy, and complements just about any meal. Try it with garlic butter! This bread is slow raising. I usually spend two days on it--start the dough one day, let it rise overnight, then form the loaf and bake the next day. This recipe is from _T_h_e _C_o_m_p_l_e_t_e _S_o_u_r_d_o_u_g_h _C_o_o_k_b_o_o_k, by Don and Myrtle Holm. IINNGGRREEDDIIEENNTTSS ((11 llooaaff)) 1 cup _s_o_u_r_d_o_u_g_h _s_t_a_r_t_e_r 1/2 cup _m_i_l_k (any type, but I prefer whole milk) 1 Tbsp _s_u_g_a_r 2 tsp _s_a_l_t 2 Tbsp _s_h_o_r_t_e_n_i_n_g 2 1/2 cups _f_l_o_u_r PPRROOCCEEDDUURREE (1) Combine milk, sugar, salt, and shortening in a pan. Heat until shortening melts, then cool to lukewarm (about 110 deg. F. (2) Stir milk into starter. Add flour gradually, forming dough that pulls away from sides of the bowl. (3) Kneed until smooth (about 15 min.), adding flour as needed to keep the dough from sticking to the board. When done, the dough will be fairly heavy, but smooth in texture. (4) Place in a well-greased bowl and raise in a warm place until doubled. (5) Form into a long loaf (about 16 inches long). Place on a greased baking sheet and let rise again, until almost dou- bled. (6) Cut diagonal slits in top of loaf with a sharp knife, and bake in a 400 degree oven until done, about 30-35 min. (7) Remove from pan, and let cool in a draft-free location. NNOOTTEESS Be careful that the milk mixture has cooled before adding it to the starter. If it's too hot, you'll kill the starter and the bread won't rise. Since the dough rises for a long time, I usually cover it with a damp towel to keep it from drying out. If you want a chewy crust, brush the top of the loaf with a mixture of corn starch and water before baking. Also, placing a pan of water in the oven while baking will make the crust a little softer. I usually brush the loaf with butter after baking. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 1 hour preparation, long rising time, 1/2 hour baking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Bill Turner Hewlett-Packard Personal Software Division, Santa Clara, CA hppsdc!bill 2 Aug 2005 523 SOUR-PICKLES-1(AV) Alt.Gourmand Cookbook (19 May 86) SOUR-PICKLES-1(AV) SSOOUURR CCUUCCUUMMBBEERR PPIICCKKLLEESS SOUR-PICKLES-1 - The most lip smackin' pickles you ever tasted. This recipe came from my wife's grandmother. IINNGGRREEDDIIEENNTTSS ((mmaakkeess 44 ccuuppss)) 4 cups _s_m_a_l_l _c_u_c_u_m_b_e_r_s 4 tsp _s_u_g_a_r 2 tsp _c_a_n_n_i_n_g_/_p_i_c_k_l_i_n_g _s_a_l_t 2 tsp _d_r_y _m_u_s_t_a_r_d 1/8 tsp _a_l_u_m _c_i_d_e_r _v_i_n_e_g_a_r _w_a_t_e_r PPRROOCCEEDDUURREE (1) Wash cucumbers in cool water and pack into a canning jar big enough to hold them. (2) Add sugar, salt, dry mustard, and alum. (3) Fill jar about 2/3 full with vinegar. Fill remaining portion of jar to cover cucumbers with water. (4) Put lid on jar. (5) Agitate lightly every day for about a week to mix spices in with cucumbers. Then put in a cool dark place for about 3 months while the cucumbers work. NNOOTTEESS Don't be too impatient to try the pickles. They taste terrible if they haven't worked. Also, you do not have to seal these jars. They will keep for quite some time if stored in a cool/dark location. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy _T_i_m_e_: 10 minutes preparation, 3 months waiting. _P_r_e_- _c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Jim Roche University of Rochester Rochester, NY roche@rochester.arpa caip!rochester!roche 2 Aug 2005 524 SOUR-START(B) Alt.Gourmand Cookbook (2 Jan 86) SOUR-START(B) SSOOUURRDDOOUUGGHH SSTTAARRTTEERR SOUR-START - Starter culture for making sourdough bread Many people think of sourdough as something from the Gold Rush days. Not so! Sourdough was the first way raised breads were made. "Way back then," there was no such thing as active dry yeast, and all breads (along with a number of other goodies) needed sourdough starter to rise. There are a number of recipes for sourdough starter, but this is one I've used, and it works fairly well. It came originally from the cook- book _T_h_e _C_o_m_p_l_e_t_e _S_o_u_r_d_o_u_g_h _C_o_o_k_b_o_o_k by Don Holm. IINNGGRREEDDIIEENNTTSS ((mmaakkeess 33 ccuuppss)) 2 cups _w_a_r_m _w_a_t_e_r (about 110 deg. F) 2 1/2 cups _f_l_o_u_r 1 pkg _a_c_t_i_v_e _d_r_y _y_e_a_s_t (optional) PPRROOCCEEDDUURREE (1) Get a container for the starter. Crockery is best, but just about anything can be used, eexxcceepptt mmeettaall. Try to get some- thing with a lid. I use a vinyl plastic food-storage con- tainer. (2) Mix flour and water (and optionally yeast). (3) Let the starter sit (uncovered or loosely covered) in a warm place until bubbly and sour, about 3-5 days. NNOOTTEESS If you do a lot of bread baking, there will probably be enough yeast spores floating around your kitchen so that the added yeast isn't needed. The less yeast you add to the starter, the more "authentic" the flavor. If the starter starts turning orange or green, throw it away. Other nasty things have started growing in it! After the starter is ready, it can be used immediately. Try to use some of the starter once every few days, or it will start to die. The starter can be refrigerated to last longer (use at least every other week). Make sure the starter is at room temperature before using. After using some of the starter, replenish what you take with equal amounts of warm water and flour. Let the starter sit until nice and bubbly before using again. Usually, the first starter made will need a while to "come up to strength." Best bets for first recipes are ones that don't require much raising, such as pancakes, or ones that have additional yeast. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 5 days waiting. _P_r_e_c_i_- _s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Bill Turner Hewlett-Packard Personal Software Division, Santa Clara CA {hplabs!}hppsdc!bill 2 Aug 2005 525 SOURDOUGH-CAKE(B) Alt.Gourmand Cookbook (28 Jan 87) SOURDOUGH-CAKE(B) GGEERRMMAANN FFRRIIEENNDDSSHHIIPP CCAAKKEE SOURDOUGH-CAKE - A 10-day Sourdough cake This is known as the friendship cake--it's a bit like a chain letter in that you have to find a set of friends to pass on the starter to. During preparation put the starter into a very large bowl (it foams up), and cover with a lid or withcling film. IINNGGRREEDDIIEENNTTSS ((SSttaarrtteerr aanndd oonnee ccaakkee)) 1 cup _c_a_k_e _s_t_a_r_t_e_r SSTTAARRTTEERR FFOOOODD 1 cup _n_o_r_m_a_l _m_i_l_k 1 cup _s_e_l_f_-_r_a_i_s_i_n_g _f_l_o_u_r 1 cup _s_u_g_a_r CCAAKKEE 2 cups _s_e_l_f_-_r_a_i_s_i_n_g _f_l_o_u_r 1 cup _s_u_g_a_r 2/3 cup _o_i_l 2 tsp _c_i_n_n_a_m_o_n _a_n_d _v_a_n_i_l_l_a 2 _e_g_g_s 1/2 cup _r_a_i_s_i_n_s 1/2 cup _n_u_t_s (or other fruits) 15oz _p_i_n_e_a_p_p_l_e _c_h_u_n_k_s_, drained (one can) PPRROOCCEEDDUURREE ((SSTTAARRTTEERR)) (Day 1) Blend the "starter feed" together, and then _h_a_n_d _m_i_x in the starter. I find it easiest to mix the flour and sugar together dry, add the milk to the starter, and then slowly add the flour and sugar to the liquid. The starter should _n_e_v_e_r be beaten with a blender or refrigerated. Pour the mixture into a large bowl, cover with cling-film or a damp towel, and leave to brew. (Day 2) Thoroughly mix the sourdough, then leave to brew again. (Day 5) As day 1 (Day 6) As day 2 (Day 10) Print off three copies of this recipe. Here now is why this is called a friendship cake. Take 3 cups of Sourdough mix- ture, and give them away with copies of the recipe as starters to your friends. Then proceed with the baking. PPRROOCCEEDDUURREE ((MMAAKKIINNGG TTHHEE CCAAKKEE)) (1) Blend all ingredients thoroughly with remaining starter. (2) Pre-heat oven to 350 deg. F (English gas mark 4) (3) Pour mixture into a well-greased baking tin. (4) Bake for 1 3/4 hours (less in a fan oven), cool. NNOOTTEESS If you don't get cake starter from a friend, you can probably buy it in a baking supply store. Vary the spices to taste. The cake is quite pleasant if you forget them. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 days brewing starter, 30 minutes preparing cake, 2 hours baking and cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Andrew Macpherson STC Telecommunications, Harlow Technical Center, England andrew@tcom.stc.co.uk 2 Aug 2005 526 SOURMILK-CAKE(D) Alt.Gourmand Cookbook (14 Apr 87) SOURMILK-CAKE(D) SSOOUURR MMIILLKK CCAAKKEE SOURMILK-CAKE - Aunt Georgie's chocolate cake Don't cry over sour milk; make a chocolate cake out of it. This cake is from the "Farm Journal's Choice Chocolate Recipes" cookbook, and was originally posted to net.cooks by kathyd@azure. It is moist and rich and does not need frosting Mint chocolate ice cream and a slab of this cake makes an outrageous dessert. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 11 oorr mmoorree)) 1 1/2 cups _s_i_f_t_e_d _f_l_o_u_r 1 cup _s_u_g_a_r 3 Tbsp _b_a_k_i_n_g _c_o_c_o_a 1 tsp _b_a_k_i_n_g _s_o_d_a 1/2 tsp _s_a_l_t 1 _e_g_g 1/4 cup _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e_, melted 1 cup _s_o_u_r _m_i_l_k 1/4 cup _h_o_t _w_a_t_e_r 1 Tbsp _v_a_n_i_l_l_a PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. Sift together flour, sugar, cocoa, baking soda and salt into mixing bowl. (2) Add egg, butter, sour milk, hot water and vanilla. (3) Beat (preferably with an electric mixer) at medium speed for 2 minutes. (4) Pour batter into a greased 13x9x2-inch baking pan. (5) Bake at 350 deg. F for 20 minutes or until it tests done (a toothpick or fork comes out clean). Cool in pan. NNOOTTEESS To sour sweet milk, place 1 Tbsp vinegar in a measuring cup and add enough milk to make 1 cup. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes mixing, 20 minutes baking. _P_r_e_c_i_- _s_i_o_n_: Measure the ingredients. CCOONNTTRRIIBBUUTTOORR Tony Lill XIOS Systems Corporation, Ottawa, Ontario, Canada tony@xios.UUCP 2 Aug 2005 527 SPAG-SQUASH(M) Alt.Gourmand Cookbook (30 Oct 87) SPAG-SQUASH(M) SSPPAAGGHHEETTTTII SSQQUUAASSHH TTEETTRRAAZZZZIINNII SPAG-SQUASH - Spaghetti squash in a chicken tetrazzini This recipe, from Bert Greene's _G_r_e_e_n_e _o_n _G_r_e_e_n_s, is a fancy way to serve up spaghetti squash. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 1 _m_e_d_i_u_m _s_p_a_g_h_e_t_t_i _s_q_u_a_s_h (about 2-3 lb) 1 _g_a_r_l_i_c _c_l_o_v_e_, crushed 1 _m_e_d_i_u_m _o_n_i_o_n_, chopped 1/4 cup _p_a_r_s_l_e_y_, chopped pinch _b_a_s_i_l pinch _g_r_o_u_n_d _c_l_o_v_e 1 1/2 cups _c_h_i_c_k_e_n _b_r_o_t_h 1 _c_h_i_c_k_e_n _b_r_e_a_s_t (whole) 4 Tbsp _b_u_t_t_e_r 2 Tbsp _s_h_a_l_l_o_t_s _o_r _s_c_a_l_l_i_o_n_s_, chopped 1 cup _m_u_s_h_r_o_o_m_s sliced 2 Tbsp _f_l_o_u_r 3/4 cup _w_h_i_p_p_i_n_g _c_r_e_a_m 2 tsp _d_r_y _v_e_r_m_o_u_t_h 1 tsp _l_e_m_o_n _j_u_i_c_e 1/4 cup _g_r_a_t_e_d _p_a_r_m_e_s_a_n _c_h_e_e_s_e _h_o_t _s_a_u_c_e _g_r_o_u_n_d _p_e_p_p_e_r _a_n_d _s_a_l_t_, to taste PPRROOCCEEDDUURREE ssqquuaasshh (1) Boil squash in large pot for 45 minutes until soft. Drain and let cool. Preheat oven to 375 deg. F. (2) Divide squash in half and remove the seeds. Scrape the squash out into a bowl. PPRROOCCEEDDUURREE cchhiicckkeenn (1) Boil onion, garlic, clove, parsley, basil and chicken broth in a skillet. Reduce heat and add chicken. Cook for 4 min- utes each side. (2) Remove chicken. Reduce broth to 1 cup. Cut chicken into strips. PPRROOCCEEDDUURREE mmuusshhrroooommss (1) Saute' shallots or scallions in 2 Tbsp of butter for 2 min- utes. (2) Add mushrooms, continue cooking until soft. PPRROOCCEEDDUURREE ssaauuccee (1) Melt remaining butter in saucepan. (2) Add flour, and cook for two minutes stirring continuously. (3) Add vermouth, nutmeg, dash of hot pepper sauce, lemon juice and salt (if desired) and pepper. Cook until thick (4 min- utes). Combine everything into a greased baking dish and top with parmesan cheese. Bake for 20 minutes until lightly browned RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate _T_i_m_e_: 60 minutes preparation, 20 minutes cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Nicholas Horton Reed College, Portland Oregon, USA horton@reed.uucp 2 Aug 2005 528 SPAGH-CLAM-1(M) Alt.Gourmand Cookbook (17 Nov 87) SPAGH-CLAM-1(M) SSPPAAGGHHEETTTTII WWIITTHH CCLLAAMM SSAAUUCCEE SPAGH-CLAM-1 - Garlic, clam, and tomato spaghetti This recipe originally appeared in _L_o_w_b_u_s_h _m_o_o_s_e _(_a_n_d _o_t_h_e_r _A_l_a_s_k_a_n _r_e_c_i_p_e_s_) by Gordon R. Nelson. I've modified it somewhat. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 8 _c_l_o_v_e_s _g_a_r_l_i_c_, minced 4 Tbsp _c_l_a_r_i_f_i_e_d _b_u_t_t_e_r 24 oz _c_a_n_n_e_d _c_l_a_m_s _w_i_t_h _j_u_i_c_e (2 standard cans) 8 oz _t_o_m_a_t_o _p_a_s_t_e (1 standard can) 1 lb _c_a_n_n_e_d _t_o_m_a_t_o_e_s_, with liquid 1 tsp _p_a_r_s_l_e_y 1 tsp _o_r_e_g_a_n_o 1 tsp _s_a_l_t 1 lb _s_p_a_g_h_e_t_t_i 1 Tbsp _c_o_o_k_i_n_g _o_i_l 1/4 cup _p_a_r_m_e_s_a_n _c_h_e_e_s_e_, grated PPRROOCCEEDDUURREE (1) Saute' the garlic in 2 Tbsp of clarified butter until lightly browned. (2) Stir in the clam juice, tomato paste, tomatoes and liquid, parsley and oregano. Simmer until reduced by about half. (3) Add the clams and remove from heat. This sauce should be reheated just prior to serving. (4) Cook and drain the spaghetti. In the empty cooking pot, melt the remaining clarified butter, and return the spaghetti to the pot and stir until coated uniformly. NNOOTTEESS Serve with lots of garlic bread and a dry white wine. You can use oil instead of clarified butter, at some sacrifice in fla- vor. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: approximate measure- ment OK. CCOONNTTRRIIBBUUTTOORR Lyndon Nerenberg Nexus Computing Inc, Edmonton, Alberta, Canada {alberta,pyramid,uwvax}!ncc!lyndon || lyndon%ncc.uucp@spool.wisc.edu 2 Aug 2005 529 SPAGH-SAUCE-1(M) Alt.Gourmand Cookbook (05 Feb 86) SPAGH-SAUCE-1(M) SSAAUUSSAAGGEE SSPPAAGGHHEETTTTII SSAAUUCCEE SPAGH-SAUCE-1 - Spaghetti sauce with sausage, mushrooms, and eggplant I made up this recipe the other day to use up some eggplant. It was an instant hit. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 1133)) 1 lb _I_t_a_l_i_a_n _s_a_u_s_a_g_e 2 _m_e_d_i_u_m _o_n_i_o_n_s 1/2 lb _m_u_s_h_r_o_o_m_s 1 _s_m_a_l_l _e_g_g_p_l_a_n_t 1 _s_m_a_l_l _g_r_e_e_n _p_e_p_p_e_r (or use frozen diced pepper) 1 _m_e_d_i_u_m _t_o_m_a_t_o 8 oz _t_o_m_a_t_o _s_a_u_c_e (1 standard can) _s_a_l_t_, _p_e_p_p_e_r_, _o_r_e_g_a_n_o to taste PPRROOCCEEDDUURREE (1) Slice the sausage into bite-size morsels and saute' until browned. While the sausages are browning, cut up the vegeta- bles as indicated in step 2. Remove from pan leaving fat for next step. (2) Slice the onions and the mushrooms. Cut the peppers into 1/2-inch squares and dice the tomato. Cut the eggplant into a julienne style. (3) Add a little oil to the pan and saute' the onions, peppers, mushrooms, eggplant and tomato until the onions are transpar- ent and soft. Add the tomato sauce and the spices and return the sausage to the pan. Cook about 15 minutes. Serve with fettucine. NNOOTTEESS Zucchini can be substituted for the eggplant, and canned tomatoes can be substituted for the tomato and sauce. The sauce should be rela- tively thick. The sausage can be hot or mild Italian sausage, but if you use mild sausage you will need to add more spices. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Anita Cochran Astronomy Dept., The Univ. of Texas, Austin, TX {noao, ut-sally, ut-ngp}!utastro!anita arpa: anita@astro.UTEXAS.EDU 2 Aug 2005 530 SPAGH-SAUCE-2(MV) Alt.Gourmand Cookbook (23 Jan 86) SPAGH-SAUCE-2(MV) SSPPAAGGHHEETTTTII SSAAUUCCEE SPAGH-SAUCE-2 - Very easy and cheap spaghetti sauce This recipe is from _C_o_n_s_u_m_e_r _R_e_p_o_r_t_s, which rated it as much better than most bottled sauces--and cheaper. You can add whatever additional ingredients you like (mushrooms, toma- toes, etc.) to this basic recipe. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 3 Tbsp _o_l_i_v_e _o_i_l 1 _g_a_r_l_i_c _c_l_o_v_e 1 _s_m_a_l_l _o_n_i_o_n_, chopped 28 oz _c_r_u_s_h_e_d _t_o_m_a_t_o_e_s 16 oz _t_o_m_a_t_o _p_a_s_t_e 1 cup _w_a_t_e_r 2 tsp _d_r_i_e_d _b_a_s_i_l 1/4 tsp _b_l_a_c_k _p_e_p_p_e_r 3/4 tsp _s_a_l_t (or less to taste) _o_r_e_g_a_n_o (optional) PPRROOCCEEDDUURREE (1) Brown the garlic in the olive oil in a 6-quart pan. (2) Add the onion and brown until transparent. (You can saute' a tomato in here also if you want.) (3) Add the rest of the ingredients and simmer for 30 minutes, stirring often. (Longer cooking won't hurt.) NNOOTTEESS It is better than bottled sauces! RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes chopping, 30 or more minutes cook- ing. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Evelyn C. Leeper AT&T Information Systems, Holmdel NJ 2 Aug 2005 531 SPAGH-SAUCE-3(S) Alt.Gourmand Cookbook (21 Feb 87) SPAGH-SAUCE-3(S) MMIICCHHAAEELL''SS SSPPAAGGHHEETTTTII SSAAUUCCEE SPAGH-SAUCE-3 - An exotically spiced spaghetti sauce with meat This is a very adaptable sauce which can be used in any recipe requir- ing tomato sauces. Best on spaghetti with garlic bread! IINNGGRREEDDIIEENNTTSS ((88 ccuuppss)) TTOOMMAATTOO PPRROODDUUCCTTSS 12 oz _t_o_m_a_t_o _p_a_s_t_e 16 oz _t_o_m_a_t_o _s_a_u_c_e 28 oz _t_o_m_a_t_o _p_u_r_e_e 28 oz _c_r_u_s_h_e_d _t_o_m_a_t_o_e_s SSEEAASSOONNIINNGGSS 4 _g_a_r_l_i_c _c_l_o_v_e_s 1 _l_a_r_g_e _b_a_y _l_e_a_f 1 Tbsp _s_u_g_a_r 1/2 tsp _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r 1 Tbsp _o_r_e_g_a_n_o 1 Tbsp _t_h_y_m_e 1 tsp _c_o_r_i_a_n_d_e_r 1-2 tsp _c_i_l_a_n_t_r_o (optional) 2 tsp _r_u_b_b_e_d _s_a_g_e 2 Tbsp _p_a_r_s_l_e_y 2 tsp _b_a_s_i_l 1/2 tsp _c_r_u_s_h_e_d _r_e_d _p_e_p_p_e_r 1 _m_e_d_i_u_m _o_n_i_o_n 1/3 cup _o_l_i_v_e _o_i_l 1 Tbsp _s_e_s_a_m_e _o_i_l MMEEAATTBBAALLLLSS 1/2 lb _s_w_e_e_t _I_t_a_l_i_a_n _s_a_u_s_a_g_e 1/2 lb _l_e_a_n _g_r_o_u_n_d _b_e_e_f 4 Tbsp _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 2 tsp _s_e_s_a_m_e _o_i_l 2 Tbsp _o_l_i_v_e _o_i_l 1/3 cup _b_r_e_a_d _c_r_u_m_b_s 1 tsp _s_a_g_e 2 tsp _r_o_s_e_m_a_r_y 1 tsp _t_h_y_m_e 1 tsp _b_a_s_i_l 1/2 cup _s_h_e_r_r_y PPRROOCCEEDDUURREE (1) Chop the garlic very finely. Chop the onion. (2) Combine in a suitable pot the tomato products and seasonings. Bring to a simmer. (3) In a bowl, combine the meatball ingredients except the sherry. Break this mixture apart into small balls or bits according to preference. (4) Heat a wok or skillet and saute' the meat mixture until cooked to 'rare'. Do not overcook or singe the meat. (5) Remove the grease from the meat mixture by straining in a colander, then return to the hot wok or skillet and reheat. Add sherry and reduce. Add this to the sauce in the pot. (6) Simmer this mixture on the lowest possible heat for 6 or 7 hours. Stir occasionally. NNOOTTEESS I have found that Hunt's tomato products deliver the best flavor for this sauce; they are somewhat sweeter and less acidic than other brands. I always use Lea and Perrins Worcestershire sauce. This spaghetti sauce is the work of about 2 years expermimentation. It has won some of the local cooking contests here in Maine. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy but tedious. _T_i_m_e_: 1 hour preparation, 7 hours cook- ing. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Michael R. Dow University of Maine, Police Dept., Orono, Maine, USA DOW@MAINE.BITNET 2 Aug 2005 532 SPANAKOPITA(MV) Alt.Gourmand Cookbook (22 Dec 83) SPANAKOPITA(MV) SSPPAANNAAKKOOPPIITTAA SPANAKOPITA - Greek spinach and cheese pie This recipe is from the _V_e_g_e_t_a_r_i_a_n _E_p_i_c_u_r_e by Anna Thomas. It takes lots of time to make, but is well worth it. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 88)) 2 lbs _f_r_e_s_h _s_p_i_n_a_c_h 1 lb _f_i_l_o _d_o_u_g_h 1/2 lb _f_e_t_a _c_h_e_e_s_e 7 _e_g_g_s 1 _o_n_i_o_n_, diced PPRROOCCEEDDUURREE (1) Dice the onion and saute' it until golden brown. (2) While the onion is cooking, wash the spinach. Put it in a bowl and rub lots of salt into it. Let the spinach/salt sit for 15 minutes. This is meant to reduce the volume of spinach. An alternative to this is to barely steam the spinach (30-60 seconds). (3) Beat the eggs. Crumble the feta cheese and add to the eggs. Note that feta cheese is fairly salty. You can replace half or all of it with ricotta cheese. (4) Rinse all the salt out of the spinach. Add it and the onions to the eggs/cheese and mix. Also add some spices. The orig- inal recipes calls for salt, pepper, and oregano. I use basil. (5) Melt some butter (at least 2 oz.) (6) Butter the bottom of a 9x13 inch baking dish. Lay the filo down one layer at a time, brushing butter on each layer. Turn each successive layer a little so they are not all piled directly on top of each other. The filo will hang over the sides of the dish. Continue until you have 3-5 sheets of filo left. (7) Pour the filling into the filo. (8) Fold the filo that hangs over the side over the filling. Place the last pieces of filo on top, buttering each as you go. Trim off the filo that hangs over the edge of the dish. These last pieces serve to cover the filling. (9) Make two or three slits with a knife in the top layers of filo that go all the way down to the filling. (10) Bake at 375 deg. F for 50 minutes. NNOOTTEESS You can vary the filling to suit your tastes. We've thought of adding mushrooms. My husband complains about how thick and hard to cut the bottom of the spanakopita is. His suggestions (none of which I've tried) include using more butter, and alternating laters of filo and filling. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 45 minutes preparation, 1 hour cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Aviva Garrett Excelan, Inc., San Jose, CA ucbvax!mtxinu!excelan!aviva 2 Aug 2005 533 SPANAKOPITA-2(M) Alt.Gourmand Cookbook (3 Dec 87) SPANAKOPITA-2(M) SSPPAANNAAKKOOPPIITTAA SPANAKOPITA-2 - Greek spinach and feta cheese pie This recipe is from a greek cookbook, with my modifications and the addition of my mother's secret ingredient--leeks. "fillo" or ``fyllo'' is the greek word for ``leaf''. IINNGGRREEDDIIEENNTTSS ((aabboouutt 2200 ppiieecceess)) 1 lb _f_i_l_l_o _d_o_u_g_h 1/2 cup _o_l_i_v_e _o_i_l 3 lb _s_p_i_n_a_c_h (5 packages, if you use frozen spinach) 1/2 cup _u_n_s_a_l_t_e_d _b_u_t_t_e_r 1 _m_e_d_i_u_m _o_n_i_o_n_, chopped. 3 _l_e_e_k_s_, washed and chopped. 1 lb _f_e_t_a _c_h_e_e_s_e 5 _e_g_g_s 1 cup _b_r_e_a_d_c_r_u_m_b_s 1 cup _m_i_l_k 1 tsp _s_a_l_t _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) If you are using fresh spinach, wash it, dip it for a minute or two in boiling water to blanch it, and then chop it. Drain the spinach and squeeze most of the water out of it. (2) Wash thoroughly and chop the white part of the leeks. Peel and chop the onion. Saute' the chopped leeks and onion in the butter. (3) Add the spinach, salt and pepper. Mix everything together and simmer for 20 minutes. (4) While the spinach is cooking, grate the feta cheese (I use a food processor). Alternatively, you can crumble it into small chunks. (5) Remove the spinach from heat and add the cheese, eggs (beaten), breadcrumbs and milk. Mix everything together and set aside. (6) Grease a square baking pan with a little olive oil. Take one sheet of dough and place it on the bottom of the pan towards one of the corners, in such a way that the dough sticks out a little from two of the sides of the pan. Brush the sheet with olive oil. Repeat this step until you have used about two thirds of the dough, alternating corners and always brushing each sheet of dough with olive oil. (7) Pour the spinach mixture into the pan. Level it, and fold in the sides of the assembled crust. Brush the dough with olive oil. (8) Take one sheet of dough and place it on top of the pie, this time without any bias towards any of the corners. Brush the sheet with olive oil. Repeat this step until you have used all the remaining dough, always brushing each sheet with olive oil. (9) Gently tuck the edges of the top sheets of dough under the sides of the pie. Brush the top with olive oil. Using a sharp knife cut the top of the pie as if you were cutting it to serve it, but don't go all the way to the bottom. Sprin- kle the pie with 1 Tbsp of water and bake it at 350 deg. F for 45 minutes. (10) Let the pie cool, and serve. NNOOTTEESS I find that frozen spinach works wonderfully for this recipe. Also, it's cheaper and somewhat easier to prepare. Unless you work quickly when assembling the dough layers, the unused pieces of dough will dry out. Until you become nimble with this pro- cess, you can cover the unused dough pieces with a damp dishcloth to prevent them from drying out while you fumble with the construction of the pie. The pie keeps well out of the refrigerator for a few days and can (indeed, some claim must) be eaten at room temperature. Because of the way the pie is constructed, pieces cut from the corners and sides of the pan are particularly crunchy, and a lot of people 2 Aug 2005 534 SPANAKOPITA-2(M) Alt.Gourmand Cookbook (3 Dec 87) SPANAKOPITA-2(M) consider them the best part of the pie. This suits me just fine, because I like the middle pieces which have more filling! The original recipe called for twice the amount of olive oil, but I find that I don't need that much. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 1 hour preparation, 45 minutes baking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Kriton Kyrimis Princeton University, Princeton, New Jersey, USA kyrimis@princeton.edu allegra!princeton!kyrimis 2 Aug 2005 535 SPANISH-COCOA(B) Alt.Gourmand Cookbook (13 Nov 86) SPANISH-COCOA(B) CCAASSTTIILLLLIIAANN HHOOTT CCHHOOCCOOLLAATTEE SPANISH-COCOA - Thick, rich Spanish hot chocolate I first tasted this wonderful beverage while touring in northern Spain with a choir. It's not like any hot chocolate I've had anywhere else, and I was delighted to find a recipe in _T_h_e _V_e_g_e_t_a_r_i_a_n _E_p_i_c_u_r_e _B_o_o_k _T_w_o. It is the best hot chocolate in the world (at least to me.) IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 1/2 cup _u_n_s_w_e_e_t_e_n_e_d _p_o_w_d_e_r_e_d _c_o_c_o_a 1 cup _s_u_g_a_r 7 tsp _c_o_r_n_s_t_a_r_c_h (cornflour) 1/2 cup _w_a_t_e_r 4 cups _m_i_l_k PPRROOCCEEDDUURREE (1) Mix the cocoa and sugar together. (2) Dissolve the cornstarch (cornflour) in the water and combine with the cocoa-sugar mixture in a medium-sized saucepan. Stir this until it is a smooth paste. (3) Begin heating this mixture, continuously stirring it with a whisk. Gradually pour in the milk. Continue stirring as you bring it to a simmer. (4) Simmer, stirring often, for about 10 minutes. The cocoa is ready when it thickens and is glossy and smooth. NNOOTTEESS The consistency of the finished product should resemble chocolate pud- ding that didn't quite set. If you halve this recipe, you'll get just the right amount for two large mug-fulls. This cocoa is especially fantastic when you dip churros into it (a churro is a sugary, deep- fried, doughnut-like stick, and if anyone wants to send out a recipe, I'd be most grateful). RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes. _P_r_e_c_i_s_i_o_n_: measure the ingredi- ents. CCOONNTTRRIIBBUUTTOORR Tovah Hollander UCLA Comprehensive Epilepsy Program, Los Angeles, California USA {sdcrdcf,hao}!cepu!tovah 2 Aug 2005 536 SPANISH-CREAM(D) Alt.Gourmand Cookbook (16 Jun 86) SPANISH-CREAM(D) SSPPAANNIISSHH CCRREEAAMM SPANISH-CREAM - Exquisite New Zealand custard dessert This dessert was a family favourite, and although we used to eat it in conjunction with some flavored jellies, it's delicious in its own right. The recipe comes from my mother, and I don't know what the _S_p_a_n_i_s_h part signifies. IINNGGRREEDDIIEENNTTSS ((sseerrvveess ssiixx)) 2 1/2 cups _m_i_l_k (one Imperial pint) 4 tsp _g_e_l_a_t_i_n_e 2 _e_g_g_s 1/2 tsp _v_a_n_i_l_l_a _e_s_s_e_n_c_e 1/3 cup _s_u_g_a_r PPRROOCCEEDDUURREE (1) Save a small amount of the milk; put the rest in a saucepan, together with the sugar and vanilla, and heat. (2) Separate the egg whites and save for later. Beat the egg yolks with the remainder of the milk and add to the heating mixture. (3) Stir to ensure the sugar is dissolved and bring to near boil- ing point to thoroughly cook the eggs. Do not actually boil. (4) Take the saucepan off the heat. Dissolve the gelatine in 1/4 cup of boiling water and stir into hot custard. (5) Pour into serving dish and put into refrigerator to cool. (6) When mixture has cooled and almost set (it should be _s_h_i_v_e_r_y at this point) thoroughly beat the egg whites until stiff and fold them in using a metal spoon. Return mixture to refrig- erator to properly set. NNOOTTEESS The texture of this dessert is supposed to be _s_e_m_i_-_f_l_u_f_f_y. In this regard, step 6 is somewhat critical. If you fold in the egg whites too soon, the liquid custard won't support them and you end up with a two- layer result--solid custard on top, very light on the bottom. Some people may like this, but it's not the way I make it. On the other hand, if you leave things too long, it becomes difficult to fold in the egg whites at all. It's a good idea to whip the custard a little with a fork prior to folding in the whites. This breaks up the custard a little. Depending on sweetness of taste, you may wish to alter the amount of sugar. Our family had a sweet tooth, and I've reduced the original quantity as it is. One of the amazing things about this dessert is that it's _s_o easy to make, and yet tastes so good. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes + setting. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Peter C. Maxwell, Computer Science Dept., Uni. of New South Wales, Sydney, Australia peterm%cadvax.oz@seismo.css.gov 2 Aug 2005 537 SPINACH-BALLS(V) Alt.Gourmand Cookbook (12 Dec 86) SPINACH-BALLS(V) HHEERRBBEEDD SSPPIINNAACCHH BBAALLLLSS SPINACH-BALLS - A delicious appetizer or vegetable dish I learned this recipe from my mother. I think she originally found it in the Troy (NY) _T_i_m_e_s _R_e_c_o_r_d. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 1122--2200)) 20 oz _f_r_o_z_e_n _s_p_i_n_a_c_h_, chopped 2 cups _h_e_r_b _s_t_u_f_f_i_n_g _m_i_x 3/4 cup _p_a_r_m_e_s_a_n _c_h_e_e_s_e_, grated 1 tsp _g_a_r_l_i_c_, finely minced 1 _m_e_d_i_u_m _o_n_i_o_n_, finely chopped 3 _e_g_g_s_, beaten 1/4 lb _b_u_t_t_e_r_, melted PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. Thaw spinach and remove excess liquid. (2) Add remaining ingredients (stuffing mix, parmesan cheese, garlic, onion, eggs, and butter) and mix well. (3) Form the mixture into small balls and place on a baking sheet. (4) Bake for 15 minutes at 350 deg. F. NNOOTTEESS These can be made up ahead of time and frozen. If frozen, increase cooking time by 10-15 minutes. Herb stuffing mix is a commercial preparation of bread crumbs and herbs and seasonsings that is packaged for stuffing a turkey or chicken. You can make your own using recipe BREAD-STUFF-1 if you like. This recipe makes about 80 appetizer-size balls, or about 40 larger balls to use as a vegetable dish at a meal. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation. 15-30 minutes baking. _P_r_e_c_i_s_i_o_n_: Approximate measurement ok. CCOONNTTRRIIBBUUTTOORR Jim Roche University of Rochester, Computer Science Dept., Rochester, New York, USA roche@cs.rochester.edu rochester!roche 2 Aug 2005 538 SPINACH-CASS(V) Alt.Gourmand Cookbook (21 May 86) SPINACH-CASS(V) SSPPIINNAACCHH CCAASSSSEERROOLLEE SPINACH-CASS - Spinach casserole with yogurt and cheese Here is a recipe for a spinach casserole that is delightfully cheesy. It might even make you love spinach. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 10 oz _s_p_i_n_a_c_h_, chopped. Either frozen or fresh may be used. 2 Tbsp _b_u_t_t_e_r _o_r _m_a_r_g_a_r_i_n_e 1 _s_m_a_l_l _o_n_i_o_n_, chopped 2 Tbsp _f_l_o_u_r 1-2 cups _p_l_a_i_n _y_o_g_u_r_t 1-2 cups _c_h_e_d_d_a_r _o_r _p_a_r_m_e_s_a_n _c_h_e_e_s_e_, grated. _s_a_l_t _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Rinse and chop the spinach. Place the chopped spinach in a heavy skillet, cover, and steam until wilted, stirring occa- sionally. There is no need to add water other than what clings to the leaves from washing. (If you are using frozen spinach, place over low or medium heat to thaw and allow excess water to evaporate) Transfer to small bowl. (2) In a skillet, melt the butter or margarine. Add the onion and cook until soft. (3) Add the flour and stir for 1 minute over medium heat. (4) Season the mixture to taste with salt and pepper, and then gradually whisk in the yogurt. (5) Add the spinach and turn to coat the leaves. (6) Remove from heat and blend in the cheese. (7) Pour into a greased 8x4 inch loaf pan, and bake for 20 min- utes at 350 deg. F. NNOOTTEESS Don't skimp on the cheese, and use fresh cheese rather than prepackaged grated cheese. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 20 minutes baking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Daniel Faigin and Karen Davis System Development Corporation, Santa Monica, Calif., USA {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin sdcrdcf!faigin@LOCUS.UCLA.EDU 2 Aug 2005 539 SPINACH-CURRY(MV) Alt.Gourmand Cookbook (16 Jun 86) SPINACH-CURRY(MV) SSPPIINNAACCHH AANNDD CCHHEEEESSEE CCUURRRRYY SPINACH-CURRY - Indian vegetarian spinach and cheese curry This is a dish I learned from an Indian lady, at a cooking class. It's simple to make and has a beautifully subtle flavor. As per true cur- ries, it uses raw spices instead of some prepackaged curry powder. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44 ttoo 66)) 1 1/2 lbs _f_r_e_s_h _s_p_i_n_a_c_h 1/2 lb _f_r_e_s_h _r_i_c_o_t_t_a _c_h_e_e_s_e (see note) 3 _m_e_d_i_u_m _b_r_o_w_n _o_n_i_o_n_s 1 1/2 inches _f_r_e_s_h _g_i_n_g_e_r_, chopped fine 1 _m_e_d_i_u_m _t_o_m_a_t_o 1 1/2 tsp _c_u_m_m_i_n _s_e_e_d_s 1/2 tsp _t_u_r_m_e_r_i_c 1/2 tsp _r_e_d _c_h_i_l_e _p_o_w_d_e_r (cayenne) (or more to taste) 2 _c_l_o_v_e_s pinch _n_u_t_m_e_g pinch _m_a_c_e 1 Tbsp _g_h_e_e (or use melted butter or oil) _s_a_l_t (to taste) PPRROOCCEEDDUURREE (1) Cook the spinach and chop it up. (2) Cut the cheese into 3/4-inch cubes and deep fry a few pieces at a time in oil (a wok is good for this). (3) Fry the chopped onions in the ghee. When almost brown, add the finely-chopped ginger. Use a medium to high heat. (4) When the onions are golden, reduce the heat and add the skinned and chopped tomato, then the spices and salt. (5) Cover for a few minutes, then add the spinach and salt. (6) Cover and simmer about 5 minutes to let spices penetrate. (7) Add the cheese pieces, mix, and serve. NNOOTTEESS We eat this dish as a meal with rice, although you can use it as one dish along with others. The quantities given for the spinach and cheese are very flexible. I never measure them, just putting in what seems right. Experiment. Similarly, it can be kept hot for a while with no loss in taste or tex- ture. In North America, most Ricotta cheese is packed as a pot cheese. This recipe calls for a more solid form of the cheese. Specialty ethnic mar- kets in large cities will carry solid Ricotta. You can make your own by buying a tub of pot Ricotta and wrapping it in a clean cloth to wick the moisture out, leaving the whole assembly in the refrigerator for a week or so, and changing the cloth every day. With such treatment the cheese will gradually solidify enough that you can slice and fry it. Buffalo-milk Mozzarella is a fair substitute, and ordinary Mozzarella is a last-chance substitute. Don't fry the cheese too long. It should have a golden exterior and have a marshmallow texture inside. Frying too long makes it hard and dry. Use whole cummin seeds and cloves, not the ground variety. Like most curries, this reheats splendidly. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 1 hour. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Peter C. Maxwell, Department of Computer Science, University of New South Wales, Sydney, AUSTRALIA. peterm%cadvax.oz@seismo.css.gov 2 Aug 2005 540 SPINACH-DIP(A) Alt.Gourmand Cookbook (9 Apr 86) SPINACH-DIP(A) SSPPIINNAACCHH DDIIPP SPINACH-DIP - Party dip with spinach and water chestnuts People like this dip. It's a hit a parties. It is good to dip vegeta- bles into, or to spread on crackers. IINNGGRREEDDIIEENNTTSS ((mmaakkeess 44 ccuuppss)) 1 cup _s_o_u_r _c_r_e_a_m 1 cup _m_a_y_o_n_n_a_i_s_e 8 oz _w_a_t_e_r _c_h_e_s_t_n_u_t_s_, drained and diced (one large can) 5 _g_r_e_e_n _o_n_i_o_n_s_, chopped (with tops) 10 oz _c_o_o_k_e_d _s_p_i_n_a_c_h_, drained well. Use one package of frozen spinach. 1 envelope _K_n_o_r_r _d_r_y _v_e_g_e_t_a_b_l_e _s_o_u_p _m_i_x_, (a Swiss import) PPRROOCCEEDDUURREE (1) Mix everything together and refrigerate overnight. (2) Stir again before serving. NNOOTTEESS Serve with sturdy dip-ables or crackers, as it will break chips. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: trivial. _T_i_m_e_: 15 minutes preparation. _P_r_e_c_i_s_i_o_n_: Approx- imate measurement OK. CCOONNTTRRIIBBUUTTOORR shore@adobe.UUCP (Andy Shore) Adobe Systems Incorporated, Palo Alto, California 2 Aug 2005 541 SPINACH-DIP-2(A) Alt.Gourmand Cookbook (23 Jul 87) SPINACH-DIP-2(A) SSPPIINNAACCHH DDIIPP IIII SPINACH-DIP-2 - Simple party dip with spinach, leek, and sour cream Anything that tastes this good couldn't be good for you. IINNGGRREEDDIIEENNTTSS ((mmaakkeess 22 ccuuppss)) 12 oz _c_o_o_k_e_d _s_p_i_n_a_c_h_, chopped 1 pkg _d_r_i_e_d _l_e_e_k _s_o_u_p_m_i_x (dried soup mix sufficient to make 4 cups of soup) 1 1/2 cups _s_o_u_r _c_r_e_a_m 1 cup _m_a_y_o_n_n_a_i_s_e 1 _s_c_a_l_l_i_o_n (green onion) PPRROOCCEEDDUURREE (1) Cook or thaw the spinach, then squeeze it dry. (2) Mix the spinach with the mayonnaise, sour cream, green onion, and soup mix. (3) Refrigerate for 30 minutes before serving. NNOOTTEESS Knorr brand soupmix is available worldwide, but other brands will work. one package, approximately enough to make a liter of soup. Serve with triscuits or a sliced baguette. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: trivial. _T_i_m_e_: 10 minutes preparation, 30 minutes waiting. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Brad Chen DEC Western Research Laboratory, Palo Alto, California, USA chen@decwrl.dec.com {decvax,ucbvax,cbosgd,pyramid}!decwrl!chen 2 Aug 2005 542 SPINACH-PASTRY(MV) Alt.Gourmand Cookbook (18 Nov 86) SPINACH-PASTRY(MV) SSPPIINNAACCHH CCHHEEEESSEE CCAASSSSEERROOLLEE IINN PPUUFFFF PPAASSTTRRYY SPINACH-PASTRY - Spinach and cheeses in a puff pastry crust A recipe of this type appeared in _C_u_i_s_i_n_e Magazine. The dish is hearty enough to be a main course, but can also be a side dish to a meat entre'. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44 ttoo 66)) 10 oz _c_h_o_p_p_e_d _s_p_i_n_a_c_h (fresh or frozen) 1 cup _c_o_t_t_a_g_e _o_r _r_i_c_o_t_t_a _c_h_e_e_s_e 1 cup _f_e_t_a _c_h_e_e_s_e (crumbled, and drained of any brine) 1/4 cup _g_r_a_t_e_d _p_a_r_m_e_s_a_n _o_r _r_o_m_a_n_o _c_h_e_e_s_e 1/4 cup _c_h_o_p_p_e_d _s_c_a_l_l_i_o_n_s 4 _l_a_r_g_e _e_g_g_s 2 Tbsp _b_u_t_t_e_r pinch _s_a_l_t pinch _p_e_p_p_e_r 12 oz _p_u_f_f _p_a_s_t_r_y (frozen pastry thawed to room temperature, or homemade) PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. Cook the spinach in boiling water. Drain, rinse with cool water, and squeeze out as much moisture as you can. (2) Melt the butter in a small skillet. Cook the scallions until slightly soft. (3) In a large mixing bowl, combine the cheeses and the eggs. Mix well. Add the spinach, the butter and scallions, the salt and pepper and mix again. (4) Lightly butter the bottom and sides of an 8-in square baking dish. (5) Roll out a sheet of puff pastry on a floured surface to make a 14-in square. Roll out a second sheet to make a 9-in square. (6) Lay the bigger pastry sheet in the buttered dish, draping the extra pastry over the edges. (7) Spread the spinach and cheese mixture evenly in the dish. (8) Put the remaining pastry sheet on top. Trim excess pastry if necessary and seal the edges closed. Use scraps of pastry dough to decorate the top of the pie. Brush top with addi- tional melted butter if desired. (9) Bake for 45 minutes at 350 deg. F or until pastry is golden brown. Let rest for 10 minutes before serving. NNOOTTEESS The casserole may be prepared through step 3, then covered and refrig- erated for up to 8 hours. As an alternative to puff pastry, you might try using sheets of filo dough, overlapped to make the bottom and top crusts. I have also baked this dish in a pie pan using filo dough. One way to cut down on the calories in this dish is to omit the bottom crust entirely. This is a very flexible recipe. Other vegetables can be substituted for the spinach, and other ingredients like saute'ed garlic and mushrooms can be added. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 30 minutes preparation, 1 hour baking and cooling. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Robin Harris Foster AT&T Information Systems, Lincroft New Jersey, USA ihnp4!mtuxo!rfoster "The apple never falls far from the tree" 2 Aug 2005 543 SPINACH-PIE(M) Alt.Gourmand Cookbook (5 May 86) SPINACH-PIE(M) RROOSSAALLIIEE''SS CCHHEEEESSEE AANNDD SSPPIINNAACCHH PPIIEE SPINACH-PIE - A rich spinach pie with ham and cheese I ate this dish at Cafe Le Rat in Middleburg, Virginia, and was delighted to find their recipe in _G_o_u_r_m_e_t magazine in the late 1970's. I have modified the recipe somewhat from the published version to make it less stringy and sticky. IINNGGRREEDDIIEENNTTSS ((11 ppiiee)) 1 lb _s_k_i_m_-_m_i_l_k _r_i_c_o_t_t_a _c_h_e_e_s_e 4 oz _G_r_u_y_e_r_e _c_h_e_e_s_e_, grated (or substitute Swiss cheese) 1 _e_g_g_, lightly beaten 10 oz _c_o_o_k_e_d _s_p_i_n_a_c_h (1 package of frozen spinach, or use fresh) 2 _s_m_a_l_l _z_u_c_c_h_i_n_i_, thinly sliced 1/4 cup _y_e_l_l_o_w _o_n_i_o_n_, diced 5-6 _l_a_r_g_e _m_u_s_h_r_o_o_m_s_, thinly sliced 2 oz _D_a_n_i_s_h_-_s_t_y_l_e _h_a_m_, diced 2 Tbsp _b_u_t_t_e_r _n_u_t_m_e_g_, _s_a_l_t_, _a_n_d _w_h_i_t_e _p_e_p_p_e_r_, to taste _o_l_i_v_e _o_i_l PPRROOCCEEDDUURREE (1) Preheat oven to 425 deg. F. (2) Cook the spinach. Drain thoroughly and squeeze out all mois- ture possible. (3) Heat butter over medium high flame until foamy. Add onion, zucchini, and mushrooms, and saute' until onion is soft and translucent. (4) Add ham and spinach, and saute' briefly to warm through. Remove from heat. (5) In mixing bowl, mix together ricotta cheese and vegetables. Add grated cheese and blend. Add beaten egg and blend thor- oughly. Season to taste with nutmeg, salt and white pepper. (6) Grease quiche pan with just enough olive oil to coat. Pour in mixture and smooth the top with a spatula. Dot with 3-4 pats of butter. (7) Bake at 425 deg. F for about 30-40 minutes, until top is browned and knife inserted in center comes out clean. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 45 minutes baking and cooling. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Pamela McGarvey UCLA Comprehensive Epilepsy Program {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam 2 Aug 2005 544 SPINACH-ROLL-1(V) Alt.Gourmand Cookbook (21 Nov 87) SPINACH-ROLL-1(V) MMAANNAA''SS SSPPIINNAACCHH RRIICCOOTTTTAA RROOLLLL SPINACH-ROLL-1 - An Italian vegetable casserole with spinach and cheese Mana's spinach ricotta roll is a dish my roommate makes. She got the recipe from her Italian mother. I hope you like it as much as I do. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 12 oz _c_o_o_k_e_d _s_p_i_n_a_c_h (fresh or frozen) 2 cups _r_i_c_o_t_t_a _c_h_e_e_s_e 1 Tbsp _f_r_e_s_h _p_a_r_s_l_e_y_, chopped 3 _e_g_g _w_h_i_t_e_s 1 cup _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1 1/3 cups _w_a_t_e_r 1/2 cup _P_a_r_m_e_s_a_n _c_h_e_e_s_e_, finely grated 2 cups _m_a_r_i_n_a_r_a _s_a_u_c_e _o_l_i_v_e _o_i_l PPRROOCCEEDDUURREE (1) Preheat oven to 325 deg. F. Cook or thaw spinach and squeeze dry. Season with a little salt and pepper; set aside. (2) Mix ricotta cheese with grated Parmesan cheese and chopped parsley; set aside. (3) Make the crepe batter: mix together egg whites, flour and water, then beat with a wire whisk to get rid of lumps. (4) Cook the crepes: lightly coat a crepe pan with olive oil and heat to medium. Ladle 2 1/2 Tbsp crepe batter into heated pan. The crepe batter should lightly cover the bottom of the pan in a thin layer. Tilt pan to cover evenly. When edges of crepe turn lacy and brown and crepe is cooked through, remove crepe and stack on a plate. Continue until all the batter is used. (5) When the crepes are cooked, assemble the rolls: spoon 2 rounded Tbsp of ricotta cheese mixture and 1 Tbsp spinach mixture on each crepe. Fold or roll each crepe to seal in mixture. (6) Make and cook the casserole: place rolled crepes in a greased rectangular casserole dish. When the pan is full, spoon marinara sauce over crepes. Bake at 325 deg. F for 15 to 20 minutes. Serve with grated Parmesan cheese. NNOOTTEESS If you don't have a crepe pan, you can use a small (6-inch) frying pan. You can make your own marinara sauce, or use a prepared marinara or spaghetti sauce. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 1 hour preparation, 20 minutes baking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Kathy Blain Organization: California State University, Chico, California, USA kgb@csuchico.EDU lll-crg!csuchico!kgb 2 Aug 2005 545 SPINACH-SALAD(SL) Alt.Gourmand Cookbook (27 Sep 87) SPINACH-SALAD(SL) SSPPIINNAACCHH SSAALLAADD SPINACH-SALAD - A spinach salad for summertime This is one of the scrap pieces of paper floating around in my kitchen. I think it came from Kay Dasch. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66)) 3/4 cup _s_u_g_a_r 1 _e_g_g 1 tsp _s_a_l_t 1/2 cup _w_h_i_t_e _v_i_n_e_g_a_r 1 _w_h_i_t_e _o_n_i_o_n_, chopped 1/8 tsp _d_r_y _m_u_s_t_a_r_d 1/8 tsp _w_o_r_c_h_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 2 lb _s_p_i_n_a_c_h 1/4 lb _b_a_c_o_n 1-2 _h_a_r_d _b_o_i_l_e_d _e_g_g_s _w_a_t_e_r _c_h_e_s_t_n_u_t_s _s_u_n_f_l_o_w_e_r _s_e_e_d_s _m_u_s_h_r_o_o_m_s _b_e_a_n _s_p_r_o_u_t_s PPRROOCCEEDDUURREE (1) Heat in a sauce pan the vinegar, egg, sugar and salt, until just boiling and slightly thick. Then add the chopped onion, mustard and Worcestershire sauce. (2) Transfer to a bowl and refrigerate. (3) When ready to serve toss the remaining ingredients with the dressing NNOOTTEESS You can toss the salad without the dressing and keep it in the refrig- erator until you are ready to serve it. Don't add the dressing until you serve the salad or the spinach will wilt. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes preparation. _P_r_e_c_i_s_i_o_n_: measure the dressing ingredients. CCOONNTTRRIIBBUUTTOORR Pat Caudill Tektronix, Inc., Portland, Oregon, USA patc@tekcrl.TEK.COM 2 Aug 2005 546 SPINACH-SOUP(SP) Alt.Gourmand Cookbook (4 May 85) SPINACH-SOUP(SP) CCRREEAAMM OOFF SSPPIINNAACCHH SPINACH-SOUP - Easy cream of spinach soup IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 1 bunch _f_r_e_s_h _s_p_i_n_a_c_h 1/4 cup _m_e_d_i_u_m _o_n_i_o_n_, minced (about 1/2 medium onion) 1/4 cup _c_e_l_e_r_y (chopped, including leaves) 1 Tbsp _b_u_t_t_e_r 2 Tbsp _f_l_o_u_r 3 cups _c_h_i_c_k_e_n _b_r_o_t_h 1/2 cup _c_r_e_a_m 1/4 cup _m_e_d_i_u_m _s_h_e_r_r_y 1/4 tsp _n_u_t_m_e_g to taste _s_a_l_t_, _w_h_i_t_e _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Wash spinach carefully, and discard any thick stalks. (2) Melt butter over medium heat. (3) Add onion and celery and saute' until onion is translucent (about 3 minutes.) (4) Stir in flour, add salt and pepper, and cook for 2 minutes. (5) Add chicken stock, stirring well. Heat until it starts to boil, stirring frequently. (6) Add spinach and simmer for 15 minutes. Remove from heat and allow to cool for 15 minutes. (7) Using a food processor with steel blades, or a blender, pure'e the mixture in batches until it is smooth with dark green flecks. (8) Return to a medium heat, taste and correct seasoning. (9) Stir in cream, sherry, and nutmeg. Do not allow to boil. Serve immediately. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 30 minutes simmering, 15 minutes cooling. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Rod Williams dual!ptsfa!ptsfc!rjw 2 Aug 2005 547 SPUD-SPIN-SOUP(SPV) Alt.Gourmand Cookbook (13 Mar 82) SPUD-SPIN-SOUP(SPV) PPOOTTAATTOO AANNDD SSPPIINNAACCHH SSOOUUPP SPUD-SPIN-SOUP - A rich cream-style potato and spinach soup for a cold winter day This recipe is one that the U.S. Department of Agriculture used to dis- tribute to potato growers in the 1930's. It is rich and thick, almost a meal in itself, and is very easy to make. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44)) 1/2 cup _c_h_o_p_p_e_d _f_r_e_s_h _o_n_i_o_n 2 Tbsp _b_u_t_t_e_r 2 cups _w_a_t_e_r 1 tsp _s_a_l_t 2 cups _p_o_t_a_t_o_e_s (about 1 pound of raw potatoes) 2 cups _c_o_o_k_e_d _c_h_o_p_p_e_d _s_p_i_n_a_c_h (Fresh or frozen) 13 oz _e_v_a_p_o_r_a_t_e_d _m_i_l_k (one standard can) 1 tsp _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 1/2 lb _g_r_a_t_e_d _c_h_e_e_s_e (cheddar and Swiss work best, but any kind will do) PPRROOCCEEDDUURREE (1) In a 3-quart saucepan, saute' the onion in the butter until the onion is translucent (about 3 minutes). (2) Add water, potatoes, spinach, and salt. Cook until potatoes are tender (about 20 minutes). Longer cooking does not hurt, but turn down the heat to a simmer. (3) Add milk and Worcestershire sauce. Reheat to near boiling, but do not boil. (4) Stir in grated cheese. Serve immediately. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Kathy Wright Harris Computer Systems, Ft. Lauderdale, Florida 2 Aug 2005 548 SQUASH-SOUP(SP) Alt.Gourmand Cookbook (4 Dec 87) SQUASH-SOUP(SP) BBUUTTTTEERRNNUUTT SSQQUUAASSHH SSOOUUPP SQUASH-SOUP - Makes a meal with cheese, bread, and red wine. Here is a rich soup which is easy to make and popular with guests. I like this best with cheese, bread and red wine as a winter meal, but you can serve it as a first course. The original recipe came from _F_o_o_d _& _W_i_n_e magazine a couple of years ago. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 2 Tbsp _u_n_s_a_l_t_e_d _b_u_t_t_e_r 1 _s_m_a_l_l _o_n_i_o_n_, chopped 1 tsp _r_o_s_e_m_a_r_y 1 _s_m_a_l_l _b_u_t_t_e_r_n_u_t _s_q_u_a_s_h_, peeled and cut into chunks 6 cups _c_h_i_c_k_e_n _s_t_o_c_k 1 cup _h_e_a_v_y _c_r_e_a_m 1 tsp _s_a_l_t 1/2 tsp _f_r_e_s_h_l_y _g_r_o_u_n_d _w_h_i_t_e _p_e_p_p_e_r _h_o_t _p_e_p_p_e_r _s_a_u_c_e 1/2 cup _c_h_o_p_p_e_d _w_a_l_n_u_t_s_, toasted PPRROOCCEEDDUURREE (1) Melt the butter over moderate heat in a large heavy saucepan. Add the onion and rosemary. Cook for about 5 minutes until the onion is soft. (2) Add the squash, chicken stock, cream, salt, pepper and hot pepper sauce. Reduce the heat and cover. Simmer, stirring occasionally, for about 2 hours until the squash is very soft. (3) Use a food processor or blender to puree the hot soup. Add additional stock if the soup is too thick. (4) Toast and chop the walnuts. Ladle the soup into bowls and garnish with the walnuts. NNOOTTEESS As a variation, you may chop some or all of the walnuts in the food processor or blender while the soup is pureed. This will give the soup a slightly different taste and texture. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 2 hours cooking. _P_r_e_- _c_i_s_i_o_n_: measure the hot pepper sauce. CCOONNTTRRIIBBUUTTOORR Fred Brehm Siemens Research and Technology Laboratories, Princeton, New Jersey, USA ihnp4!princeton!siemens!fwb fwb@siemens.com 2 Aug 2005 549 STOLLEN(B) Alt.Gourmand Cookbook (4 Dec 86) STOLLEN(B) SSTTOOLLLLEENN STOLLEN - Traditional German Christmas bread Germans traditionally eat Stollen around Christmastime. This recipe comes from someone I went to school with. She, and her parents, who are from southern Germany, recommended it as quite an authentic recipe. It is indeed a very tasty and rich bread. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 11 llaarrggee oorr 22 ssmmaallll llooaavveess)) 1/4 oz _a_c_t_i_v_e _d_r_i_e_d _y_e_a_s_t (1 package) 3/4 cup _w_a_r_m _w_a_t_e_r 1/2 cup _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 3 _l_a_r_g_e _e_g_g_s 1 _e_g_g _y_o_l_k 1/2 cup _s_o_f_t _b_u_t_t_e_r 3 1/2 cups _f_l_o_u_r 1 cup _c_h_o_p_p_e_d _b_l_a_n_c_h_e_d _a_l_m_o_n_d_s 1/2 cup _c_i_t_r_o_n_a_t _(_c_a_n_d_i_e_d _l_e_m_o_n _p_e_e_l_)_, cut into small pieces 1/2 cup _o_r_a_n_g_e_n_a_t _(_c_a_n_d_i_e_d _o_r_a_n_g_e _p_e_e_l_)_, cut into small pieces 1/2 cup _r_a_i_s_i_n_s 1 Tbsp _g_r_a_t_e_d _l_e_m_o_n _p_e_e_l PPRROOCCEEDDUURREE (1) Dissolve the yeast in the water and proof it. (2) Add the sugar, eggs, egg yolk, butter and half of the flour. Beat for 10 minutes. (3) Blend in the remaining flour, nuts, fruits, and peel. (4) Let rise about 1 1/2 hours, until doubled. (5) Punch down, cover, and refrigerate overnight. (6) Knead the dough. (7) Roll into one or two rectangles, butter it, and fold over the edges to make a rolled loaf. (8) Place on a greased cookie sheet with the folded edges down. Spread with a combination of 1 egg white and 1 Tbsp water. Let rise until doubled in size (45 to 60 minutes). (9) Bake 30-35 minutes at 375 deg. F until golden brown. NNOOTTEESS My loaves of stollen come out somewhat wide and short. Some tradition- alists make them long and narrow. You can also make them in normal bread pans instead of on cookies sheets, in which case you should increase the baking time somewhat. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: hand-on time: 30 minutes; rising times: 1 1/2 hours + overnight + 1 hour; baking time: 30-35 minutes. _P_r_e_c_i_- _s_i_o_n_: measure the ingredients, though you can experiment with the fruits and nuts. CCOONNTTRRIIBBUUTTOORR Aviva Garrett Santa Cruz, California, USA Excelan, Inc., San Jose, California {ucbvax!mtxinu ihnp4!cae780}!excelan!aviva 2 Aug 2005 550 STOUT-DOUBLE(L) Alt.Gourmand Cookbook (13 Nov 86) STOUT-DOUBLE(L) DDOOUUBBLLEE SSTTOOUUTT STOUT-DOUBLE - Double stout beer I would not recommend making this as your first beer, but if you are into brewing, and like a _s_t_r_o_n_g stout, then give this one a try. Don't be in a hurry to drink it, though, it really benefits from a long aging. I got the original recipe from Peter Lester in rec.food.drink, and formatted it for my local brewfriends. Then I thought that the net at large might enjoy it, too, so here it is with some additional notes from my experience at making it. IINNGGRREEDDIIEENNTTSS ((MMaakkeess aabboouutt 22 ccaasseess)) 3 U.S. gallons _w_a_t_e_r 2 1/2 oz _B_u_l_l_i_o_n _h_o_p_s 10 lbs _d_a_r_k _m_a_l_t _e_x_t_r_a_c_t 1 lb _b_l_a_c_k _p_a_t_e_n_t _m_a_l_t 2 lbs _c_r_y_s_t_a_l _m_a_l_t 1/2 lb _f_l_a_k_e_d _b_a_r_l_e_y 1/4 lb _r_o_a_s_t_e_d _b_a_r_l_e_y 1/2 _l_i_c_o_r_i_c_e _s_t_i_c_k (see note below) 1 tsp _a_s_c_o_r_b_i_c _a_c_i_d 1/2 tsp _c_i_t_r_i_c _a_c_i_d 1 tsp _I_r_i_s_h _m_o_s_s 1 1/2 oz _G_o_l_d_i_n_g _h_o_p_s 2 tsp _y_e_a_s_t _n_u_t_r_i_e_n_t 3/4 oz _a_l_e _y_e_a_s_t (three standard packages) PPRROOCCEEDDUURREE (1) Combine water and Bullion hops. Boil for 20 minutes. (2) Add dark malt extract. Boil for 20 minutes. (3) Add black patent malt through Irish moss. Boil for 5 min- utes. (4) Remove from heat and add Golding hops. Steep for 5 minutes. (5) Cool and add yeast nutrient and ale yeast. (6) When fermentation has "stopped", add priming sugar and bot- tle. NNOOTTEESS Lester's initial specific gravity was 1.086 and his final specific gravity was 1.020 (alcohol about 8%). His fermentation time was 11 days (a slow batch). My batch fermented in about a week (house temperature ranging between 60 and 68). It was barely drinkable after 6 weeks, but delicious after 3 months. As far as I can tell, it's still getting better (a year later), so try not to drink it all up right away. Ingredient note: I didn't know what a "licorice stick" was, until I asked the clerk at my brewstore. The one he gave me was about 1/3 inch in diameter and 3 inches long. It was dark black, and not sweet to the taste at all. It seems to be a standard brewing ingredient. Sorry I can't be more specific about it. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: For experienced beer brewers only. _T_i_m_e_: 1 hour prepara- tion, 2 weeks fermenting, 6 months aging. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Spencer W. Thomas University of Utah, Computer Science Department, Salt Lake City, Utah, USA thomas@cs.utah.edu 2 Aug 2005 551 STRAW-RHU-PIE(D) Alt.Gourmand Cookbook (6 Aug 86) STRAW-RHU-PIE(D) SSTTRRAAWWBBEERRRRYY--RRHHUUBBAARRBB PPIIEE STRAW-RHU-PIE - A sweet and tart dessert This recipe came from the _L_o_s _A_n_g_e_l_e_s _T_i_m_e_s about 15 years ago. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 88)) PPIIEE CCRRUUSSTT 2 1/4 cups _f_l_o_u_r 3/4 cup _s_h_o_r_t_e_n_i_n_g 5 Tbsp _c_o_l_d _w_a_t_e_r _o_r _m_i_l_k (milk preferred) PPIIEE FFIILLLLIINNGG 1 cup _s_u_g_a_r 6 Tbsp _t_a_p_i_o_c_a (tapioca starch preferred, but quick-cooking tapioca is ok too) 1 lb _r_h_u_b_a_r_b_, cut into 1/2-inch pieces 4-6 cups _s_t_r_a_w_b_e_r_r_i_e_s PPRROOCCEEDDUURREE (1) Cut the stawberries in half. Place in a bowl with the rhubarb and add the sugar and tapioca. Mix and let sit for at least 15 minutes. (2) Make the pie crust: Cut the shortening and flour together. This can be done with two knives, with a pastry cutter, or with some electric mixers. (I do mine in a Kitchenaid food processor/mixer.) When the mixture has an even consistency (it should resemble coarse sand), add in the milk (or water). Take about 5/8ths of the dough and roll out on a floured board until it is a little bit larger than a 10-inch pie pan. Put this in the pie pan. (The rest of the dough is for the top of the pie.) (3) Pour the strawberries and rhubarb mixture into the pie crust. (4) Roll out the remainder of the pie crust. Place on top of the pie, crimping the edges of the top and bottom crusts together. Make one or two slits in the top of the crust for steam to escape. (5) Bake 45 to 50 minutes at 400 deg. F or until syrup boils with heavy bubbles that do not burst. NNOOTTEESS Strawberries and rhubarb are both seasonal fruits. Their season is late spring/early summer. You can use 3/4 cup sugar if you like it less sweet. I recommend putting a piece of aluminum foil under the pie as it is cooking, because it invariably leaks. This will save you from having to clean up the oven. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: Preparation: 20-25 minutes; baking: 45-50 minutes; cooling: 30 minutes. _P_r_e_c_i_s_i_o_n_: Measure the crust ingredi- ents! CCOONNTTRRIIBBUUTTOORR Aviva Garrett Santa Cruz, CA Excelan, Inc., San Jose ucbvax!mtxinu!excelan!aviva 2 Aug 2005 552 STROGANOFF-1(M) Alt.Gourmand Cookbook (8 Aug 86) STROGANOFF-1(M) BBEEEEFF SSTTRROOGGAANNOOFFFF STROGANOFF-1 - Sumptuous beef Stroganoff This easy recipe can be served either on steamed rice or on noodles. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 1 1/2 lbs _r_o_u_n_d _s_t_e_a_k _o_r _o_t_h_e_r _b_e_e_f _f_i_l_l_e_t 8 oz _c_a_n_n_e_d _s_l_i_c_e_d _m_u_s_h_r_o_o_m_s 12 oz _s_o_u_r _c_r_e_a_m 4 oz _w_h_i_t_e _w_i_n_e 2 Tbsp _c_h_o_p_p_e_d _o_n_i_o_n 2 Tbsp _W_o_r_c_e_s_t_e_r_s_h_i_r_e _s_a_u_c_e 1 tsp _n_u_t_m_e_g 1 Tbsp _c_h_o_p_p_e_d _c_h_i_v_e_s 1 tsp _m_i_n_c_e_d _g_a_r_l_i_c (or more to taste) _s_a_l_t _p_e_p_p_e_r _p_a_s_t_a _o_r _s_t_e_a_m_e_d _r_i_c_e PPRROOCCEEDDUURREE (1) Cut meat into 1/2-inch thick by 2 inch long strips. (2) Saute' the onions in butter until brown. (3) Place meat in pan with onions. Sear quickly in frying pan along with onion. (This seals the juices inside.) Avoid overcooking the meat. (4) Add mushrooms, and stir in the wine, chives, and garlic for about 5 minutes. (5) Finally add sour cream, Worcestershire sauce, and chives, and simmer until it almost boils. (6) Serve on noodles or steamed white rice. NNOOTTEESS You may want to vary the thickness of the sauce. I do this by adding sour cream to thicken, or adding wine to lighten. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 to 45 minutes cooking. _P_r_e_c_i_s_i_o_n_: approxi- mate measurement OK. CCOONNTTRRIIBBUUTTOORR Jeff Konopka Pacesetter-Siemens Inc., Sylmar, California, USA {sdcrdcf|ttidca|scgvaxd|logico|ihnp4}!psivax!jdk 2 Aug 2005 553 SUG-COOKIES-1(D) Alt.Gourmand Cookbook (11 Jan 86) SUG-COOKIES-1(D) SSUUGGAARR CCOOOOKKIIEESS SUG-COOKIES-1 - Delicate and buttery sugar cookies IINNGGRREEDDIIEENNTTSS ((mmaakkeess 1100 ddoozzeenn)) 1 cup _b_u_t_t_e_r_, softened 1 cup _s_a_l_a_d _o_i_l 1 cup _p_o_w_d_e_r_e_d _s_u_g_a_r_, sifted if it is lumpy 1 cup _s_u_g_a_r 2 _e_g_g_s 1 tsp _v_a_n_i_l_l_a 4 cups _f_l_o_u_r 1 tsp _b_a_k_i_n_g _s_o_d_a 2 tsp _c_r_e_a_m _o_f _t_a_r_t_a_r 1/2 tsp _s_a_l_t _e_x_t_r_a _s_u_g_a_r (for dipping) PPRROOCCEEDDUURREE (1) Cream the butter and sugars, then add oil and mix well. (2) Add the eggs and vanilla and mix well. (3) Sift the flour, baking soda, cream of tartar and salt together, then add to above and mix well. (4) Refrigerate overnight, or until dough is firm. If you want to speed this up, put the dough in the freezer, but keep an eye on it. (5) Preheat oven to 350 deg. F. (6) Drop dough in 1/2tsp amounts on an ungreased cookie sheet. Dip a glass in dough and wipe excess off. Then dip the glass in sugar and flatten a cookie. Repeat the dip-in-sugar flat- ten-cookie sequence until all are done. The cookies won't spread in baking, so you can easily judge how far apart to put them (you want room to cook, but not to grow). If you find that the dough is getting too soft to flatten easily, put it in the refrigerator between batches. (7) Bake for about 5-6 minutes, until the edges are JUST begin- ning to turn golden brown. Take off the cookie sheet and put on waxed paper or foil to cool. NNOOTTEESS You can add 2-3 Tbsp cocoa to about 1 1/2 cups dough for chocolate cookies, or add cinnamon to the dipping sugar for spice cookies. I like the sugar cookies plain, so I've never actually tried this. These cookies don't freeze well, because they pick up the flavors of the other things in the freezer. Make only as many as you can eat before they go stale. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 8 or more hours in refrigerator, 30 minutes final preparation and baking. _P_r_e_c_i_s_i_o_n_: Mea- sure the ingredients. CCOONNTTRRIIBBUUTTOORR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto CA hplabs!oday 2 Aug 2005 554 SUKIYAKI-1(M) Alt.Gourmand Cookbook (30 Oct 86) SUKIYAKI-1(M) SSUUKKIIYYAAKKII SUKIYAKI-1 - An oriental-style cook-at-the-table dinner IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 4 Tbsp _o_i_l 4 cups _c_e_l_e_r_y _o_r _w_a_t_e_r _c_h_e_s_t_n_u_t_s sliced thin 2 _m_i_l_d _o_n_i_o_n_s_, sliced thin 3 cups _m_u_s_h_r_o_o_m_s_, sliced thin 1 cup _b_a_m_b_o_o _s_h_o_o_t_s_, diced 2 _t_o_m_a_t_o_e_s_, peeled, sliced thin 1 cup _b_e_e_f _b_r_o_t_h 1/2 cup _s_o_y _s_a_u_c_e 4 cups _w_h_o_l_e _f_r_e_s_h _s_p_i_n_a_c_h _l_e_a_v_e_s 1 lb _s_i_r_l_o_i_n _s_t_e_a_k_, sliced very thin PPRROOCCEEDDUURREE (1) Heat oil in skillet. Add all vegetables except spinach. Cook a few minutes, stirring occasionally. (2) Pour broth and soy over vegetables. Stir. Add spinach and beef. (3) Simmer 5 minutes. Serve hot over rice. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy, but preparation tedious. _T_i_m_e_: 45 minutes prepara- tion, 10 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Katherine Rives Albitz Hewlett-Packard, Ft. Collins, Colorado, USA hplabs!hpfcla!hpcnof!k_albitz 2 Aug 2005 555 SUMMER-PUDDING(D) Alt.Gourmand Cookbook (19 May 86) SUMMER-PUDDING(D) KKAATTEE AASSHHCCRROOFFTT''SS SSUUMMMMEERR PPUUDDDDIINNGG SUMMER-PUDDING - Uncooked fruit and bread pudding Here is my friend Kate Ashcroft's Yorkshire version of the dessert known as "summer pudding". IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88)) 6 cups _b_r_a_m_b_l_e _f_r_u_i_t (see note) 1 lb _w_h_o_l_e _w_h_e_a_t _b_r_e_a_d _r_a_w _s_u_g_a_r _h_e_a_v_y _c_r_e_a_m PPRROOCCEEDDUURREE (1) In a two-quart pudding mold, crush but don't sieve the fruit. Sweeten to taste with raw sugar (not brown sugar). (2) Tear into small pieces enough homemade whole-wheat bread, crust and all, to pack the mold till it's full. (3) Refrigerate the pudding for something between 6 and 24 hours. (4) Don't even dream of unmolding it, just spoon it out and serve it with heavy unsweetened cream. NNOOTTEESS For "bramble fruit" use some berry that grows on a brambly vine. Rasp- berries, blackberries, presumably huckleberries and ollalie berries. Some currants are OK, some gooseberries are OK, even some blueberries are OK, but no strawberries, they don't fit the mood. Day-old bread is better than dead fresh for this recipe, but not older than a day. For contrast, here is the standard version: In a two-quart pudding mold, truck out one pint of Woolworth's raspberry jam with enough Golden Syrup to make a quart and a half of goo. Tear into small pieces enough stale crumb, not crust, of bakery white bread to pack the mold till it's full. Refrigerate the pudding for six weeks. Serve with Bird's Custard Sauce. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 6 hours cooling. _P_r_e_- _c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Mary-Claire van Leunen Digital Equipment Corp., Systems Research Center, Palo Alto, California mcvl@magic.DEC.COM ihnp4!decwrl!mcvl 2 Aug 2005 556 SWEEPTO-PIE(D) Alt.Gourmand Cookbook (19 Nov 86) SWEEPTO-PIE(D) SSWWEEEETT PPOOTTAATTOO PPIIEE SWEEPTO-PIE - A very simple holiday sweet potato pie This is an extremely simple and extremely good pie recipe. You can even cheat and use store-bought pie crusts, in which case the whole thing takes about 5 minutes to put together. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 33--88)) 1 1/2 lb _s_w_e_e_t _p_o_t_a_t_o_e_s 1 cup _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 12 Tbsp _u_n_s_a_l_t_e_d _b_u_t_t_e_r (or use corn-oil margarine) 2 _e_g_g_s 1 tsp _v_a_n_i_l_l_a 1/2 tsp _n_u_t_m_e_g 1 _p_i_e _c_r_u_s_t_, unbaked PPRROOCCEEDDUURREE (1) Boil potatoes until tender (20-30 minutes). Drain and peel. (2) In a blender, put the potatoes, sugar and butter. Mix up a little, then add eggs, vanilla and nutmeg. (3) Blend ingredients together well, until mixture is very smooth. (4) Pour into unbaked pie shell and bake at 375 deg. F for 45-55 minutes until filling is set. NNOOTTEESS If you don't want to make your own pie shell, I find that the Pet Ritz factory pie shells work well. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes preparation, 1 hour baking. _P_r_e_c_i_- _s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Susan Liebeskind Georgia Institute of Technology, Atlanta, Georgia, USA shl%gitpyr@gatech.csnet 2 Aug 2005 557 SWEET-POTATO(V) Alt.Gourmand Cookbook (30 Nov 86) SWEET-POTATO(V) SSWWEEEETT PPOOTTAATTOOEESS SWEET-POTATO - Mashed sweet potatoes with marshmallows This recipe is traditional in my family for holiday dining. It comes from my great-grandmother. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66--88)) 2 1/4 lb _s_w_e_e_t _p_o_t_a_t_o_e_s (canned or precooked) 2 cups _m_i_l_k 3 Tbsp _b_r_o_w_n _s_u_g_a_r 3 Tbsp _m_e_l_t_e_d _b_u_t_t_e_r 1/2 tsp _s_a_l_t dash _p_e_p_p_e_r dash _c_i_n_n_a_m_o_n 1/4 cup _r_a_i_s_i_n_s _m_a_r_s_h_m_a_l_l_o_w_s PPRROOCCEEDDUURREE (1) Mash sweet potatoes by putting through a sieve or beating in an electric beater or using a potato masher or food mill. (2) Add milk gradually (if you add it too fast it splashes and is hard to mix in). (3) Mix in remaining ingredients. (4) Put in buttered casserole. (5) Heat through (bake in slow oven (250 deg. F) for 20-30 min- utes, or in microwave). (6) Cover top with marshmallows. (7) Return to oven until marshmallows are slightly melted and a bit brown (if the oven is too hot, the marshmallows will dis- appear!) This step cannot be done in the microwave. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy with an electric mixer. _T_i_m_e_: 15 minutes preparation, 30 minutes baking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Spencer W. Thomas Computer Science Dept., University of Utah, Salt Lake City, Utah, USA thomas@utah-cs.arpa 2 Aug 2005 558 SWORDFISH-1(M) Alt.Gourmand Cookbook (2 Apr 86) SWORDFISH-1(M) RREEDD PPEEPPPPEERR SSWWOORRDDFFIISSHH SWORDFISH-1 - Swordfish steaks cooked with sweet red peppers This recipe was handed out to people buying swordfish at my local fish monger; I tried it and it was delicious. It is also very quick and simple to make. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 6 _s_w_o_r_d_f_i_s_h _s_t_e_a_k_s (each about 1/2 lb and 1 inch thick.) 1 large _s_w_e_e_t _r_e_d _p_e_p_p_e_r 2 _l_e_m_o_n_s 3 Tbsp _f_r_e_s_h _o_r_e_g_a_n_o 1 cup _o_l_i_v_e _o_i_l 1 tsp _s_a_l_t 1/2 tsp _f_r_e_s_h _g_r_o_u_n_d _b_l_a_c_k _p_e_p_p_e_r _d_r_y _w_h_i_t_e _w_i_n_e PPRROOCCEEDDUURREE (1) Remove seeds and ribs from pepper and cut into 1/4 inch cubes. Put in a bowl and mix well with the juice of the two lemons, the olive oil, salt, pepper, and the oregano. (2) Heat broiler and pour wine to a depth of 1/8 inch in a broiler pan. Lay swordfish steaks in wine and broil for 3 minutes. (3) Pour the seasoned lemon, oil and oregano mixture over the fish and cook for 3 to 4 minutes more (until fish is cooked through and lightly browned.) (4) Immediately transfer fish to a warmed serving dish. (5) You may need to reduce the sauce slightly by boiling vigor- ously and stirring for 2 minutes more. (6) Pour sauce over fish and serve. NNOOTTEESS I served fresh asparagus with this, but any light vegetable would be fine. Boiled new potatoes would be nice, too. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Marcus G Hand AT&T Information Systems, Holmdel, NJ. {ihnp4!}mtuni!mgh 2 Aug 2005 559 TAGLIATELLE(M) Alt.Gourmand Cookbook (28 May 86) TAGLIATELLE(M) TTAAGGLLIIAATTEELLLLEE TAGLIATELLE - Tagliatelle with bacon and cream A quick yet rich recipe, originally published in the recipe column in BBC _R_a_d_i_o _T_i_m_e_s magazine. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 33)) 15 oz _t_a_g_l_i_a_t_e_l_l_e 3 oz _b_u_t_t_e_r 2 _e_g_g _y_o_l_k_s 2 Tbsp _g_r_a_t_e_d _p_a_r_m_e_s_a_n 6 Tbsp _d_o_u_b_l_e _c_r_e_a_m 4 oz _b_a_c_o_n (chopped) _s_a_l_t _a_n_d _f_r_e_s_h_l_y_-_m_i_l_l_e_d _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Bring a large saucepan of water to the boil, add some salt and a few drops of oil and cook the tagliatelle for 8 min- utes. (2) Meanwhile, melt 1 oz of butter in a small pan and cook the chopped bacon for 3-4 minutes. (3) Beat the egg yolks together with the remainder of the butter, the parmesan cheese, the cream, and some freshly-milled black pepper. (4) Drain the tagliatelle and put it back in the pan quickly so as not to lose heat. (5) Add the bacon and its juices to the pasta, pour in the egg and cream mixture, and toss well. (If you've done this quickly enough, the heat from the pasta will cook the egg yolks to a creamy sauce). (6) Season with salt and pepper if desired, then serve with more parmesan. NNOOTTEESS Serve accompanied with green vegetables such as courgettes (zucchini) or leeks, or with a green salad. For aesthetic reasons, green tagliatelle looks best when served. "Double cream" is a product not normally available in North America. It has 40% butterfat; "whipping cream" has 30% butterfat. If you make this recipe with whipping cream instead of double cream, then use 1 Tbsp more butter. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate (timing is critical). _T_i_m_e_: 15 minutes. _P_r_e_c_i_- _s_i_o_n_: measure carefully. CCOONNTTRRIIBBUUTTOORR Dave Osborne University of Nottingham, UK 2 Aug 2005 560 TARAMOSALATA-1(A) Alt.Gourmand Cookbook (30 Jun 86) TARAMOSALATA-1(A) TTAARRAAMMOOSSAALLAATTAA TARAMOSALATA-1 - Greek smoked fish-roe pate This is a particular family favorite at my parents' house. The word _T_a_r_a_m_o_s_a_l_a_t_a means "fish egg salad" in Greek. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 66 )) 1/2 cup _s_m_o_k_e_d _c_o_d _r_o_e 1 cup _o_l_i_v_e _o_i_l 1 _g_a_r_l_i_c _c_l_o_v_e 2 Tbsp _l_e_m_o_n _j_u_i_c_e 2 Tbsp _c_h_o_p_p_e_d _p_a_r_s_l_e_y 1 Tbsp _f_i_n_e_l_y _c_h_o_p_p_e_d _o_n_i_o_n (or more to taste) _f_r_e_s_h_l_y _m_i_l_l_e_d _b_l_a_c_k _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Cover cod roes for a few minutes in boiling water to loosen skins, then peel them. (2) Crush garlic and rub around a mixing basin (bowl). Discard garlic. (3) Dice roe, add 2 Tbsp oil, and stand for 15 minutes to soften. (4) Pass roe through sieve into garlic-rubbed basin and beat until smooth. (5) Add half the lemon juice, gradually beat in the rest of the oil, adding the remainder of the lemon juice at the half-way stage. (6) Stir in the chopped onion, parsley and black pepper to taste. (7) Chill and serve. NNOOTTEESS This recipe can be made with any kind of fish roe. Greeks sometimes add 1/2 cup of cooked potatoes. The only tricky bit comes in adding the oil: you should do it a little at a time like preparing mayonnaise, and be careful not to let the oil separate. If it does begin to separate, add another dash of lemon juice. Taramosalata will keep for about a week under refrigeration. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 40 minutes off and on. _P_r_e_c_i_s_i_o_n_: approx- imate measurement OK. CCOONNTTRRIIBBUUTTOORR Marcus G Hand AT&T Information Systems, Middletown, New Jersey, USA mtuni!mgh 2 Aug 2005 561 TEXMEX-BEANS(V) Alt.Gourmand Cookbook (22 Dec 83) TEXMEX-BEANS(V) FFRRIIJJOOLLEESS EENN OOLLLLAA TEXMEX-BEANS - Tex-Mex style pinto beans. This is known in Mexico as "frijoles en olla"--beans in the pot. This is the basis for refried beans (_f_r_i_j_o_l_e_s _r_e_f_r_i_t_o), but we also like it as well as a side dish. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 1 lb _d_r_i_e_d _p_i_n_t_o _b_e_a_n_s 1 _l_a_r_g_e _o_n_i_o_n_, quartered 3-4 _b_a_c_o_n _s_l_i_c_e_s 1 Tbsp _s_a_l_t PPRROOCCEEDDUURREE (1) Pick through the dried pinto beans to remove small rocks (processors never seem to get rid of all of them). (2) Rinse beans well several times until water runs clear and all grit is removed. (3) Place beans in a large pot with enough water to reach 2/3's of the way up the pot. Bring water to a boil and add 1 large quartered onion and 3-4 slices of bacon. During the cooking process, the onion will become mush. This and the bacon add real flavor to the beans. (4) Cook over low heat for 3-4 hours until the beans are very soft and tender. Beans should just bubble, not boil, during the cooking process. (5) During the first 90 minutes, stir and check frequently. The beans absorb a large amount of water and you will have to add some periodically to prevent burning. (6) Add salt during the last 30 minutes. Finished beans should have the consistency of bean soup--which I guess this is. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 4 hours. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Pamela McGarvey UCLA Comprehensive Epilepsy Project, Los Angeles, Calif., USA {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam 2 Aug 2005 562 TEXMEX-CHALUPA(V) Alt.Gourmand Cookbook (22 Dec 83) TEXMEX-CHALUPA(V) CCHHAALLUUPPAASS TEXMEX-CHALUPA - Tex-Mex style tostada You will need to first make a batch of frijoles refritos. This dish is more properly known in Mexico as _t_o_s_t_a_d_a_s. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 1122 cchhaalluuppaass)) _v_e_g_e_t_a_b_l_e _o_i_l 12 _c_o_r_n _t_o_r_t_i_l_l_a_s (the thinner the better) 5-6 cups _f_r_i_j_o_l_e_s _r_e_f_r_i_t_o_s 1/2 lb _s_h_a_r_p _c_h_e_d_d_a_r _c_h_e_e_s_e_, grated 1 _l_a_r_g_e _t_o_m_a_t_o_, chopped 3 cups _s_h_r_e_d_d_e_d _l_e_t_t_u_c_e PPRROOCCEEDDUURREE (1) In a small skillet, heat about 1/2 inch of vegetable oil. Test the oil for proper temperature by putting in a small piece of tortilla. When the oil reaches the temperature where it immediately begins to bubble frantically over the tortilla as soon as it is put in the oil and the tortilla piece becomes crisp quite quickly, you are ready to cook the chalupa shells. This is important because there is nothing worse than a soggy chalupa shell which results from the oil not being hot enough. (2) Fry tortillas completely flat on both sides until very crisp. Drain and keep warm on a newspaper-covered cookie sheet in a warm oven. (3) Spread about a 1/4-inch-thick layer of refried beans on each fried tortilla. Top with a generous amount of grated sharp Cheddar cheese and 1 Tbsp chopped onion. (4) Place assembled chalupas on a cookie sheet and brown under broiler until cheese melts. Watch them carefully under the broiler--they can burn quite quickly. (5) Top with shredded lettuce and tomato, and serve. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 15 minutes, plus preparation time of _f_r_i_j_o_l_e_s _r_e_f_r_i_t_o_s. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Pamela McGarvey UCLA Comprhensive Epilepsy Program, Los Angeles, Calif., USA {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam 2 Aug 2005 563 TEXMEX-ENCHIL(M) Alt.Gourmand Cookbook (22 Dec 83) TEXMEX-ENCHIL(M) TTEEXX--MMEEXX SSTTYYLLEE EENNCCHHIILLAADDAASS TEXMEX-ENCHIL - Central Texas style Mexican enchiladas We cook beef enchiladas in two ways--the traditional rolled enchilada and the easier-to-cook New Mexico stacked style. Both procedures are given. Also, we used to cook the enchilada sauce/chili from scratch but more recently began using a shortcut with canned Old El Paso brand enchilada sauce, since it is not only faster (20 minutes vs. 4+ hours) but also has a very authentic spice combination. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66--88)) 2 lb _e_x_t_r_a _l_e_a_n _g_r_o_u_n_d _b_e_e_f (as little fat as possible) 2 _m_e_d_i_u_m _o_n_i_o_n_s_, chopped 4 Tbsp _f_l_o_u_r 2 1/2 cups _e_n_c_h_i_l_a_d_a _s_a_u_c_e (2 standard cans) 1 lb _s_h_a_r_p _c_h_e_d_d_a_r _c_h_e_e_s_e_, grated PPRROOCCEEDDUURREE ((SSAAUUCCEE AANNDD FFIILLLLIINNGG)) (1) Brown ground beef and 1 chopped onion in a large skillet. There should be enough fat in the beef to eliminate any need for extra oil and also to saute' the onions at the same time. While you are browning the beef (it should be completely cooked with no pink or red color left), be sure to break it up so that it is granular in texture, as opposed to chunky, when completely browned. Onions should be limp and translu- cent but not brown. (2) Add about 4 Tbsp of flour and saute' until flour is completely incorporated into the meat mixture. (3) Add the enchilada sauce. Heat over low heat. If the mixture is too thick, add a little water. The consistency should be that of a thick gravy, but not soupy. Simmer over low heat for 20-30 minutes. PPRROOCCEEDDUURREE ((RROOLLLLEEDD EENNCCHHIILLAADDAASS)) (1) Rolled enchiladas are tougher to assemble, but more authen- tic. Have ready a large baking pan--we always use an oblong Pyrex pan. (2) One at a time, dip each tortilla in the enchilada sauce just enough to coat and slightly soften. (3) Lay the tortilla flat in the baking pan, spoon about 3 Tbsp of the enchilada sauce in a line down the middle, top with about 1 tsp chopped onion and about 3 Tbsp of grated cheese. (4) Roll the tortilla tightly into a cylinder _w_i_t_h _t_h_e _s_e_a_m _o_n _t_h_e _b_o_t_t_o_m, and position against the bottom edge of the bak- ing pan. Repeat until the pan is full. This can get tricky (but it is possible) as the pan gets full. Assembling the enchilada outside of the pan is usually a messy disaster. Depending on the size of the pan and how tightly each enchi- lada is rolled, you can get 8-12 enchiladas in a pan. This recipe should make about 16-24 enchiladas. (5) Spoon enchilada sauce over the assembled enchiladas to thinly cover. Sprinkle generously with grated cheese. Bake at 425 deg. F for 20 minutes. PPRROOCCEEDDUURREE ((SSTTAACCKKEEDD EENNCCHHIILLAADDAASS)) (1) This is the New Mexico style. It is much easier to assemble. Have plates ready. One at a time, submerge each tortilla in the enchilada sauce (which should be cooking on low heat dur- ing this process) and cook until limp but not falling apart-- this may take a little practice to gauge the time. (2) Remove the tortilla from the sauce and place flat on a plate. Spoon a little sauce, including meat, over the tortilla, add 1 Tbsp chopped onion and about 4 Tbsp grated cheese. (3) Repeat the process untill you have a stack of 3-4 tortillas on a plate, depending on the appetite of the person who will eat them. Top the last tortilla with a generous amount of sauce and cheese. Serve immediately. NNOOTTEESS The fundamental difference between these two styles is the method used to cook the tortillas. In the rolled style, the sauce is cooked into the tortilla through the baking process. In the stacked style, the tortilla is cooked directly in the sauce. Only the appearance dif- fers--the taste is the same with either style. 2 Aug 2005 564 TEXMEX-ENCHIL(M) Alt.Gourmand Cookbook (22 Dec 83) TEXMEX-ENCHIL(M) I always use Old El Paso canned enchilada sauce, though it is possible to make your own. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 1 hour. _P_r_e_c_i_s_i_o_n_: approximate measure- ment OK. CCOONNTTRRIIBBUUTTOORR Pamela McGarvey UCLA Comprehensive Epilepsy Program {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam 2 Aug 2005 565 TEXMEX-REFRIED(V) Alt.Gourmand Cookbook (22 Dec 83) TEXMEX-REFRIED(V) FFRRIIJJOOLLEESS RREEFFRRIITTOOSS TEXMEX-REFRIED - Tex-Mex style refried beans. You will first need to make a batch of frijoles en olla for this recipe. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 44--66)) 3-4 cups _d_r_a_i_n_e_d _c_o_o_k_e_d _p_i_n_t_o _b_e_a_n_s _B_r_o_t_h _f_r_o_m _c_o_o_k_e_d _p_i_n_t_o _b_e_a_n_s 2 Tbsp _v_e_g_e_t_a_b_l_e _o_i_l PPRROOCCEEDDUURREE (1) Heat oil in a medium skillet. (2) Add drained cooked pinto beans to the skillet and mash up into a paste. (I use an old hand potato masher but a perfo- rated metal cooking spoon also works well). (3) Saute' the beans over medium heat for about 5 minutes, stir- ring frequently to prevent burning and adding a little bean broth as necessary for proper consistency. The finished beans should be like thick library paste in texture. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes, plus cooking time of _f_r_i_j_o_l_e_s _e_n _o_l_l_a. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Pamela McGarvey UCLA Comrehensive Epilepsy Program {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam 2 Aug 2005 566 TEXMEX-TACOS(M) Alt.Gourmand Cookbook (22 Dec 83) TEXMEX-TACOS(M) TTEEXX--MMEEXX SSTTYYLLEE TTAACCOOSS TEXMEX-TACOS - San Antonio, Texas style tacos My dad is from east Texas and my mom from southern Oklahoma, but they developed their definition of Tex-Mex from several years in San Anto- nio. Since they now live in D.C., they feel extremely deprived--none of the chain restaurants come anywhere near the taste they developed in San Antonio. Tex-Mex cooking is based on peasant-style dishes from the areas of Mex- ico bordering Texas. The primary ingredients of Tex-Mex cooking are corn tortillas (the thinner the better), ground beef, pinto beans, and hot chile powder, sharp Cheddar cheese, and onions. IINNGGRREEDDIIEENNTTSS ((11 ddoozzeenn ttaaccooss)) 2 lb _e_x_t_r_a _l_e_a_n _g_r_o_u_n_d _b_e_e_f 1 _m_e_d_i_u_m _o_n_i_o_n_, chopped fine. 1/2 tsp _s_a_l_t 4 Tbsp _c_h_i_l_e _p_o_w_d_e_r (or more to taste) _v_e_g_e_t_a_b_l_e _o_i_l 12 _c_o_r_n _t_o_r_t_i_l_l_a_s (the thinner the better) 1/2 lb _s_h_a_r_p _C_h_e_d_d_a_r _c_h_e_e_s_e_, grated 1 _l_a_r_g_e _t_o_m_a_t_o_, chopped. 3 cups _s_h_r_e_d_d_e_d _l_e_t_t_u_c_e PPRROOCCEEDDUURREE (1) Brown the ground beef and chopped onion in a large skillet. There should be enough fat in the beef to eliminate any need for extra oil and also to saute' the onions at the same time. While you are browning the beef (it should be completely cooked with no pink or red color left), be sure to break it up so that it is granular in texture, as opposed to chunky, when completely browned. Onions should be limp and translu- cent but not brown. (2) Drain off as much fat as possible. Add salt and chile powder and continue to saute' until the chile is completely incorpo- rated into the meat mixture. Cover skillet and leave on extremely low heat--just enough to keep the meat hot. (3) Put about 1/2 inch of vegetable oil in a small skillet, and heat it. Test the oil for proper temperature by putting in a small piece of tortilla. When the oil reaches the tempera- ture where it immediately begins to bubble frantically over the tortilla as soon as it is put in the oil and the tortilla piece becomes crisp quite quickly, you are ready to cook the taco shells. This is important because there is nothing worse than a soggy taco shell (which results from the oil not being hot enough). (4) Using tongs, put the tortillas in the oil, one at a time, and cook for 30-60 seconds until the underside just starts to become crisp. With the tongs, turn the tortilla over and, using a spatula, bend in half to form the shell. Cook each side of the bent tortilla until crisp, about 30-45 seconds per side. Remove the shell from the oil and drain on a news- paper-covered cookie sheet. The cooked shells can be kept warm in the oven at very low heat. (5) To assemble, fill each shell about 2/3's full of the meat and top with cheese, tomato and lettuce. We like to add extra zap with a shot of Tabasco sauce. NNOOTTEESS Don't try to use instant onion in this recipe. In San Antonio, people consider that the best chile powder is _G_e_b_h_a_r_d_t_'_s or _E_a_g_l_e _B_r_a_n_d. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 20 minutes. _P_r_e_c_i_s_i_o_n_: measure the spices. CCOONNTTRRIIBBUUTTOORR Pamela McGarvey UCLA Comprehensive Epilepsy Program {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam 2 Aug 2005 567 TOFU-BALLS(MV) Alt.Gourmand Cookbook (1 Feb 88) TOFU-BALLS(MV) TTOOFFUU BBAALLLLSS TOFU-BALLS - Vegetable and tofu This recipe comes from the _N_e_w _R_e_c_i_p_e_s _f_r_o_m _M_o_o_s_e_w_o_o_d _R_e_s_t_a_u_r_a_n_t cook- book. They said that these vegetarian balls are "one of our most popu- lar standard lunch items". I was skeptical, so I gave it a try and indeed, they are quite tasty. IINNGGRREEDDIIEENNTTSS ((33 ddoozzeenn)) 3 Tbsp _v_e_g_e_t_a_b_l_e _o_i_l 4 _c_l_o_v_e_s _g_a_r_l_i_c_, crushed 1 _l_a_r_g_e _o_n_i_o_n_, finely chopped 1 _l_a_r_g_e _c_a_r_r_o_t_, grated 1 _g_r_e_e_n _p_e_p_p_e_r_, finely chopped 1 1/2 tsp _d_r_i_e_d _b_a_s_i_l 1 tsp _g_r_o_u_n_d _f_e_n_n_e_l 3/4 tsp _d_r_i_e_d _o_r_e_g_a_n_o 2 _l_a_r_g_e _e_g_g_s 1 cup _b_r_e_a_d _c_r_u_m_b_s 3/4 cup _w_a_l_n_u_t_s_, very finely chopped 1/4 cup _f_r_e_s_h _p_a_r_s_l_e_y 2 Tbsp _D_i_j_o_n _m_u_s_t_a_r_d 1 1/2 Tbsp _s_e_s_a_m_e _o_i_l 1 Tbsp _t_a_m_a_r_i _s_o_y _s_a_u_c_e 3 _f_i_r_m _t_o_f_u _c_a_k_e_s _b_l_a_c_k _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) Sauteaethe garlic, onion, carrot, pepper, basil, fennel and oregano in the oil for 10 minutes or until tender. (3) In a large bowl, beat the eggs, then add all other ingredi- ents except the tofu. (4) Mash the tofu and add it to the other ingredients. Mix well. (5) Form the mixture into 1 1/2-inch balls. Spread on a greased baking sheet. (6) Bake for 20-30 minutes at 350 deg. F or until golden brown. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes preparation, 30 minutes baking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Nicholas Horton Reed College, Portland, Oregon, USA tektronix!reed!horton 2 Aug 2005 568 TOFU-MEAT(M) Alt.Gourmand Cookbook (3 Jun 86) TOFU-MEAT(M) TTOOFFUU TTOO NNIIKKUU DDOONNBBUURRII TOFU-MEAT - A Japanese tofu recipe with meat This recipe is originally from "Japanese Country Cookbook" by Russ Rudzinski. This is our version of the recipe. The grated carrots give it a very nice flavor. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 33--44)) 6 oz _t_o_f_u (2 squares) 2 _c_a_r_r_o_t_s_, shredded 2 _g_r_e_e_n _o_n_i_o_n_s_, chopped fine 1/2 cup _p_a_r_s_l_e_y_, chopped fine 4-8 oz _s_h_r_i_m_p_, _c_r_a_b_, _o_r _c_r_a_b _b_l_e_n_d 2 Tbsp _o_i_l (for frying) 3 Tbsp _s_o_y _s_a_u_c_e 2 tsp _s_u_g_a_r 2 _e_g_g_s PPRROOCCEEDDUURREE (1) Heat the oil and saute' all the vegetables until tender (3-4 minutes). (2) Mash the tofu with a fork. (3) Add the shrimp or crab, tofu, soy sauce, and sugar to vegeta- bles. Mix well. Cook until everything is heated. (4) Beat the eggs and pour over mixture in Step 3. Cook until eggs are done. (5) Serve in a bowl over rice. NNOOTTEESS This recipe can be made with beef, chicken, or pork instead of shrimp or crab. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Aviva Garrett Excelan, Inc., San Jose ucbvax!mtxinu!excelan!aviva 2 Aug 2005 569 TORTILLA-CASS(M) Alt.Gourmand Cookbook (1 Jun 87) TORTILLA-CASS(M) BBEEEEFFYY TTOORRTTIILLLLAA CCAASSSSEERROOLLEE TORTILLA-CASS - A simple Mexican-style casserole with beef and cheese This a conglomeration of several of my favorite Mexican casserole recipes. I took what I liked best from each one and this is what it turned out to be. My family devoured it instantly and completely, and it has become one of our favorites. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 1 1/2 lbs _g_r_o_u_n_d _b_e_e_f 1 _l_a_r_g_e _o_n_i_o_n_, chopped 3-4 _c_l_o_v_e_s _g_a_r_l_i_c_, chopped 1 _g_r_e_e_n _b_e_l_l _p_e_p_p_e_r (capsicum), chopped 1 Tbsp _c_h_i_l_i _p_o_w_d_e_r 1 tsp _c_u_m_i_n 3-6 sprigs _c_i_l_a_n_t_r_o 1 cup _c_h_o_p_p_e_d _o_l_i_v_e_s 1 lb _t_o_m_a_t_o_e_s 1 1/4 cups _e_n_c_h_i_l_a_d_a _s_a_u_c_e 6-8 _c_o_r_n _t_o_r_t_i_l_l_a_s 1/2 lb _c_h_e_d_d_a_r _c_h_e_e_s_e_, grated 1/2 lb _M_o_n_t_e_r_e_y _j_a_c_k _c_h_e_e_s_e_, grated 1 cup _c_r_u_s_h_e_d _c_o_r_n _c_h_i_p_s PPRROOCCEEDDUURREE (1) Brown ground chuck; drain any excess fat. (2) Add (chopped) onion, garlic, and bell pepper; cook until soft. (3) Cut tomatoes into chunks and add to beef mixture (including liquid). Add enchilada sauce, chili powder, cumin, and cilantro. Add salt and pepper to taste. (4) Bring to a boil; reduce heat and simmer uncovered for 20 min- utes. (5) Grease a 3-quart casserole. Steam (or fry) tortillas. Put approx. 1/3 of the meat mixture in the casserole dish fol- lowed by a layer of tortillas, cheese, and olives. Repeat twice. Sprinkle crushed corn chips around the edges and bake at 350 deg. F for 20 minutes or until heated through. Cut into wedges. NNOOTTEESS You can adjust the seasonings to suit your own tastes; I listed conser- vative amounts (for me, anyway!). You can also add salsa (homemade is best) to the casserole, if desired. Serve with fried rice (plain or flavored) and green salad. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 20 minutes cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Victoria Cheadle Schlumberger Palo Alto Research, Palo Alto, California, USA cheadle@spar-20.arpa decwrl!spar!cheadle 2 Aug 2005 570 TORTILLA-SOUP(SPV) Alt.Gourmand Cookbook (18 Mar 86) TORTILLA-SOUP(SPV) TTOORRTTIILLLLAA SSOOUUPP TORTILLA-SOUP - A spicy soup with cheese, tomatoes, and corn This is a recipe from Salmagundi, a San Francisco soup restaurant chain. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 1122)) 3 lbs _c_h_i_c_k_e_n _p_i_e_c_e_s 16 cups _w_a_t_e_r 1 tsp _c_e_l_e_r_y _s_e_e_d 1 tsp _b_l_a_c_k _p_e_p_p_e_r_c_o_r_n_s 2 _g_a_r_l_i_c _c_l_o_v_e_s_, peeled 1 lb _c_a_n_n_e_d _w_h_o_l_e _p_e_e_l_e_d _t_o_m_a_t_o_e_s (do not drain--reserve the liq- uid) 1 _o_n_i_o_n_, cut into 1/2-inch pieces. 1 _g_r_e_e_n _p_e_p_p_e_r_, cut into 1/2-inch pieces. 3 _s_p_r_i_g_s _f_r_e_s_h _c_i_l_a_n_t_r_o 1/2 tsp _g_r_o_u_n_d _c_u_m_i_n 1/4 tsp _c_a_y_e_n_n_e _o_r _c_h_i_l_i _p_o_w_d_e_r 1/4 tsp _g_r_o_u_n_d _w_h_i_t_e _p_e_p_p_e_r 1 _c_l_o_v_e _g_a_r_l_i_c_, minced 10 oz _f_r_o_z_e_n _c_o_r_n 4 _g_r_e_e_n _o_n_i_o_n_s_, coarsely chopped _s_a_l_t 1 cup _c_o_o_k_e_d _r_i_c_e (cook 3 oz of raw rice to get that much cooked rice) 2 tsp _m_i_n_c_e_d _p_a_r_s_l_e_y 4 oz _t_o_r_t_i_l_l_a _c_h_i_p_s 1/2 lb _g_r_a_t_e_d _c_h_e_d_d_a_r _c_h_e_e_s_e PPRROOCCEEDDUURREE (1) Combine chicken and water in stockpot. Add celery seed, pep- percorns and garlic tied in cheesecloth. Cover, bring to a boil, reduce heat and simmer for about 45 minutes. (2) Remove chicken from broth and let cool. Strain broth and return to pot. (3) Add tomatoes, onion, green pepper, cilantro, cumin, cayenne, white pepper and garlic. Cover and simmer 30 minutes. (4) Add corn and green onion. Simmer 10 minutes. While this is cooking, skin and bone the chicken pieces and cut the meat into bite-size pieces. (5) Add salt to taste. Add the chicken, rice and parsley to the broth, and heat through. (6) Garnish each bowl with a few crisp tortilla chips (homemade are best, or those made in a homemade style) and some grated cheddar cheese. NNOOTTEESS I usually make this with leftover chicken. You don't actually need a whole chicken worth--even a small amount will do. In this case, I use a mixture of chicken broth and water (about 2/3 chicken broth) for the liquid. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 2 hours, most of it simmering. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Vicki O'Day Hewlett-Packard Laboratories, Palo Alto CA hplabs!oday 2 Aug 2005 571 TORTILLA-SOUP2(SP) Alt.Gourmand Cookbook (10 Dec 86) TORTILLA-SOUP2(SP) TTOORRTTIILLLLAA SSOOUUPP TORTILLA-SOUP2 - A soup with crispy tortillas This is my recipe for a soup that is very popular in Mexico. If you have ever wondered what to do with some leftover tortillas that are in your refrigerator, then read this recipe. If you haven't wondered, then do it with fresh tortillas. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 12 _c_o_r_n _t_o_r_t_i_l_l_a_s 2 cups _t_o_m_a_t_o _s_a_u_c_e (2 standard cans) 1/4 cup _c_h_o_p_p_e_d _o_n_i_o_n _c_h_o_p_p_e_d _m_o_z_z_a_r_e_l_l_a _c_h_e_e_s_e _c_r_u_s_h_e_d _p_o_r_k _r_i_n_d_s _c_h_o_p_p_e_d _a_v_o_c_a_d_o _o_i_l _f_o_r _f_r_y_i_n_g PPRROOCCEEDDUURREE (1) Cut the tortillas into strips (about 1 inch wide). (2) Fry the tortillas in the oil until golden brown and crispy. Dry them in a paper towel and add a little salt. (3) To make the soup: In a medium kettle saute' the onions in a bit of oil until they become translucent. Mix 2 cups of water with the tomato sauce and bring to a boil. Set aside. Add salt and pepper to taste. (4) To serve: pour the soup into 4 soup bowls. Put some tortilla strips in each bowl. Bring them to the table along with the cheese, pork rinds, and avocado. Each person adds the rest to his/her soup to their taste. NNOOTTEESS You can add some tabasco sauce to the soup to make it hot or use any cheese that will melt when added to the soup. Pork rinds are a typical Mexican snack that is sold in many supermar- kets in bulk or in the snack area. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy _T_i_m_e_: 10 minutes _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR I. Arieh Cimet Northwestern University, Evanston, Illinois, USA {ihnp4,chinet}!nucsrl!cimeti 2 Aug 2005 572 TRIFLE-1(D) Alt.Gourmand Cookbook (4 Jul 86) TRIFLE-1(D) TTRRIIFFLLEE II TRIFLE-1 - 1000 calorie-a-bite trifle The title says it all. This recipe is my own invention. IINNGGRREEDDIIEENNTTSS ((oonnee ttrriiffllee)) FFRRUUIITT 3 _p_e_a_r_s 8 oz _r_a_s_p_b_e_r_r_i_e_s (tinned or fresh) 1 _p_a_s_s_i_o_n _f_r_u_i_t 1 bottle _d_r_y _s_h_e_r_r_y SSPPOONNGGEE CCAAKKEE 1/2 cup _b_u_t_t_e_r 10 Tbsp _c_a_s_t_o_r _s_u_g_a_r 1 1/4 cups _s_e_l_f_-_r_a_i_s_i_n_g _f_l_o_u_r 2 _e_g_g_s (slightly whisked) CCUUSSTTAARRDD 2 _e_g_g_s pinch _s_a_l_t pinch _n_u_t_m_e_g 10 oz _d_o_u_b_l_e _c_r_e_a_m (or use whipping cream) TTOOPPPPIINNGG 10 oz _d_o_u_b_l_e _c_r_e_a_m _r_o_a_s_t _a_l_m_o_n_d_s PPRROOCCEEDDUURREE (1) Peel and slice pears, drain raspberries if tinned, and scoop out passion fruit. Place fruit in large trifle bowl and add an ample quantity of sherry. Leave for twenty-four hours to soak in the refrigerator. (2) Preheat oven to 350 deg. F. Cream butter and sugar until light and fluffy. Add eggs and 2 Tbsp of flour and beat. Fold in rest of flour. Bake in 7-inch square tin for 25-30 mins until brown. Let cool. Slice into fingers and arrange on top of fruit. More sherry may be added at this point. (3) Pour one large glass of sherry. Mix eggs and add all ingre- dients to small bowl. Place bowl in pan of simmering water. Stir continuously with wooden spoon, sipping sherry, until custard thickens. This takes about ten minutes. Pour cus- tard on top of sponge. Chill in fridge. (4) Whip cream until stiff and smooth over top of custard. Arrange almonds decoratively. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate _T_i_m_e_: 1 hour preparation, 1 day waiting, 10 min- utes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Angi Lamb Department of Computer Science, University of York, UK ukc!minster!angi 2 Aug 2005 573 TROUT-1(M) Alt.Gourmand Cookbook (30 Mar 87) TROUT-1(M) VVEEGGEETTAABBLLEE--SSTTUUFFFFEEDD TTRROOUUTT TROUT-1 - Stuffed trout cooked in a microwave oven I prefer fish cooked in the microwave to ordinary baked fish, because it doesn't get dried out. The texture is similar to what you get when you cook fish wrapped in aluminum foil outdoors over a wood fire. It's also much less work! IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 22)) 2 _t_r_o_u_t_, about 1/2 pound each 1 Tbsp _m_a_r_g_a_r_i_n_e 2 Tbsp _l_e_m_o_n _j_u_i_c_e 1 _g_r_e_e_n _p_e_p_p_e_r 1/2 _o_n_i_o_n _a_s_s_o_r_t_e_d _s_e_a_s_o_n_i_n_g_s (salt, pepper, bay leaf, basil, dried parsley, etc.) PPRROOCCEEDDUURREE (1) Clean and scale the trout. Wash carefully. You can leave the heads on if you like. (2) Cut up the green pepper and onion into bite-size chunks. If you're feeling experimental, try adding a bit of tomato (or whatever). (3) Melt the margarine in a microwavable dish big enough to accommodate the fish. Stir in the lemon juice. (4) Roll the fish around in the lemon-butter mixture, and sprin- kle with seasonings to taste. Add the vegetables to the dish (don't put them in the trout yet). (5) Cover loosely to prevent spatters (a paper plate or wax paper works fine) and microwave on high power for about 7 minutes, or until the fish is opaque and flaky and the vegetables are tender. Flip the fish over and stir the vegetables once or twice during this time. Scoop some of the vegetables and sauce into the body cavity before serving. NNOOTTEESS This recipe is for a standard 600 to 700 watt microwave oven. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy if you know how to clean a trout. _T_i_m_e_: 5 minutes preparation, 10 minutes cooking. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Sandra Loosemore Evans & Sutherland Computer Corporation, Salt Lake City, Utah, USA {decwrl, utah-gr!uplherc}!esunix!loosemor 2 Aug 2005 574 TRUFFLES-1(D) Alt.Gourmand Cookbook (10 Feb 86) TRUFFLES-1(D) CCHHOOCCOOLLAATTEE TTRRUUFFFFLLEESS II TRUFFLES-1 - French-style chocolate confectionery For those of you who are crazy enough about chocolate to go to the extremes that I do, here is the recipe for the chocolate truffles that I make. The formula is taken from Paul Bocuse's _F_r_e_n_c_h _C_o_o_k_i_n_g, but the directions are my own. IINNGGRREEDDIIEENNTTSS ((55 ppoouunnddss ooff ttrruufffflleess)) 3 lb _c_h_o_c_o_l_a_t_e (semi-sweet or semi-bittersweet) 4 cups _v_e_r_y _h_e_a_v_y _c_r_e_a_m 1/2 lb _s_w_e_e_t _b_u_t_t_e_r (i.e. unsalted butter) _c_o_c_o_a _p_o_w_d_e_r PPRROOCCEEDDUURREE (1) Melt the chocolate in the top of a double boiler. Do not cook the chocolate. This should be done SLOWLY over minimum heat. (2) Boil the cream. Once the chocolate is completely melted, and the cream just boiled, combine in the top of the double boiler. (3) Take off the top pan from the water, and (off heat) mix until completely combined. Keep stirring until it is relatively cool. Allow to sit until it is cool enough to put into a refrigerator. (4) Refrigerate _o_v_e_r_n_i_g_h_t (NO SHORT CUTS HERE!!!). (5) The next morning, melt this wonderful mixture again in a dou- ble boiler. When it is completely melted again, mix in the butter until it is completely absorbed. Whip, either with a hand whisk or a very slow electric gizmo, until the butter is completely absorbed and the mixture is cool again. This can take an hour or longer, depending upon the chocolate, etc. Let cool, and refrigerate overnight once more (this is not as critical as the first cooling; a few hours will be enough). (6) Heat once again, and whip until cool. Refrigerate until it is thick enough to pipe through a pastry bag. Using a half- inch ozzle, make little balls on a big piece of parchment paper that has cocoa powder spread on it. Roll in the pow- der. Keep chilled until just before serving. Let them return to just above room temperature before eating. NNOOTTEESS If you like Grand Marnier or Kahlua or rum or whatever in your choco- late, the last melting (step 6) is the time to add. I think it's a small but forgivable sin myself. I recommend Guittard chocolate. You can buy their semisweet chips in 12 ounce bags. You can also buy it in 10 pound bars. You can also buy big bars of Guittards "French Vanilla Semi bittersweet" which is so good you might eat all of it before you cook with it. Guittard makes five types of bittersweet if you like you chocolate really bitter Use genuine, real-live, honest "heavy cream" and not ultrapasteurized whipping cream. Try a wholesale dairy. I only use Challenge sweet butter. Under no circumstances should you use anything but unsalted butter in this recipe. I use Hershey's Cocoa. Still the best for my taste. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: quite difficult (melting the chocolate 3 times requires tremendous care). _T_i_m_e_: 3 or 4 hours of preparation during a 3-day period. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Maurice Bizzarri Bizzarri Computing mo@csli.stanford.edu decwrl!mejac!mo 2 Aug 2005 575 TRUFFLES-2(D) Alt.Gourmand Cookbook (19 Dec 85) TRUFFLES-2(D) CCHHOOCCOOLLAATTEE TTRRUUFFFFLLEESS IIII TRUFFLES-2 - Classic chocolate confectionery These are as good--or better--than anything you can buy in a store. IINNGGRREEDDIIEENNTTSS ((mmaakkeess 1100 ddoozzeenn)) 2 lb _d_a_r_k _c_o_a_t_i_n_g _c_h_o_c_o_l_a_t_e 6 oz _u_n_s_w_e_e_t_e_n_e_d _b_a_k_i_n_g _c_h_o_c_o_l_a_t_e (or more, to taste) 3 oz _u_n_s_a_l_t_e_d _b_u_t_t_e_r 1 1/4 cup _C_o_i_n_t_r_e_a_u PPRROOCCEEDDUURREE (1) Chop the chocolate. Melt together with the butter over sim- mering water. Stir continuously with a rubber spatula. Don't let water get into the chocolate. (2) Warm the Cointreau to the same temperature as the chocolate. Slowly blend the Cointreau into the chocolate (still over the water). Stir continuously. Do this slowly (as if you were making hollandaise). Using an electric mixer, beat the mix- ture until cool and somewhat thickened. (Takes about 5 min- utes; you'll need a good mixer.) (3) Line a large baking sheet (11x17 inches) with wax paper. Pour in the truffle mix. (This will fill the pan.) Chill in the refrigerator until solid (several hours). (4) Use a pizza cutter to cut the stuff into strips (peel off the wax paper first), then into squares. Take each one, mash it in your palm, and roll in cocoa. Chill some more. NNOOTTEESS I recommend Merckens Yucatan or Lindt Extra Bittersweet for the dark coating chocolate. In place of the Cointreau, try substituting other liqueurs (Chambord, Amaretto, Kahlua) and coatings (chopped roasted almonds, finely chopped candied orange peel, coffee beans run through a nutmeg grinder, etc.) Truffles rolled in cocoa are "classic"--here are some rough and ready instructions for coating anything with chocolate, abstracted from _M_a_k_- _i_n_g _C_h_o_c_o_l_a_t_e_s by Alec Leaver, published in 1975 by Weathervane Books by arrangement with Michael Joseph Ltd. (The book is out of print.) Melt some chocolate over hot water, let it cool slowly until it just thickens (80-84oF). Now warm the chocolate gently and slowly until it thins slightly. The temperature should be above 85 deg. F, but below 91 deg. F. This maximum working temperature is absolutely crucial. The temperature of the room you work in should not exceed 70 deg. F. Pre-bottom all centers--that is, smear a little couverature on what will be the bottom of the center with the back of a spoon and place it, bottom side up, on a plate. This lets you check that the couverature is properly tempered. After the bases have set and hardened a little, stir the couverature thoroughly, trying not to get too many air-bubbles in. Drop a center into the couverature, bottom down and, with an ordinary fork, slightly warmed, push it down to submerge it fully. Immediately, pick it out with the fork, tap the fork on the side of the bowl in order to settle the chocolate, and wipe any excess from underneath the fork. Transfer the center to a sheet of wax paper. Stir the couverature after depositing each center to keep it well mixed. The basis of the truffle centre is ganache paste, a mixture of melted chocolate and warm cream well blended and cooled until it hardens. Orange, honey, peppermint, rum or vanilla can be added to give flavor, but it is important that the final mixture should be hard enough to be moulded to shape and be capable of standing up to being coated with chocolate. The texture of ganache paste depends upon the kinds of cream and chocolate and the proportions in which they are used. Plain chocolate is harder than milk chocolate, so more cream can be added to it. Single cream is thinner than double so must be used in smaller quantities. Incorporating cream or other liquids fulfills two func- tions: it softens the chocolate and it gives flavor. After the centre has been made and moulded to shape, it is coated with chocolate to seal it and help to keep it moist. It is then rolled in a final decorative coating, and this can cocoa sweetened with a little icing sugar, or chopped mixed nuts. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate for classic truffles, quite difficult for coated centers. _T_i_m_e_: most of a day. _P_r_e_c_i_s_i_o_n_: measure carefully. 2 Aug 2005 576 TRUFFLES-2(D) Alt.Gourmand Cookbook (19 Dec 85) TRUFFLES-2(D) CCOONNTTRRIIBBUUTTOORR Martin Minow Digital Equipment Corporation, Ultrix Engineering Group, Merrimac, NH decvax!minow 2 Aug 2005 577 TRUFFLES-3(D) Alt.Gourmand Cookbook (15 Dec 85) TRUFFLES-3(D) SSIIMMPPLLEE CCHHOOCCOOLLAATTEE TTRRUUFFFFLLEESS TRUFFLES-3 - Easy-to-make candies with chocolate and creamcheese Here's a good recipe for lazy chocolate freaks. They're not as good as the ones you buy in good candy stores, but they're still yummy. IINNGGRREEDDIIEENNTTSS ((mmaakkeess 22 ddoozzeenn)) 4 cups _p_o_w_d_e_r_e_d _s_u_g_a_r 8 oz _c_r_e_a_m _c_h_e_e_s_e (one large package or 3 small packages less a nibble) 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 5 oz _u_n_s_w_e_e_t_e_n_e_d _c_h_o_c_o_l_a_t_e _a_s_s_o_r_t_e_d _t_o_p_p_i_n_g_s _(_c_o_c_o_a_, _p_o_w_d_e_r_e_d _s_u_g_a_r_, _c_r_u_s_h_e_d _n_u_t_s_, _j_i_m_- _m_i_e_s_, _e_t_c_._) PPRROOCCEEDDUURREE (1) Mix the powdered sugar into the softened cream cheese a lit- tle at a time, making sure it is well blended after every addition. (2) Melt the chocolate in a double boiler and add it to the cream cheese mixture along with the vanilla. Mix well. (3) Chill for a couple hours. Roll mix into one-inch balls, then roll them in a topping. Chill. NNOOTTEESS If you're adventurous, try substituting the liqueur of your choice for the vanilla. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes preparation, 2 hours chilling, 20 minutes rolling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Chan Benson Hewlett-Packard Company, Fort Collins, CO {ihnp4 | hplabs}!hpfcla!chan 2 Aug 2005 578 TRUFFLES-4(D) Alt.Gourmand Cookbook (30 May 86) TRUFFLES-4(D) CCHHOOCCOOLLAATTEE TTRRUUFFFFLLEESS IIVV TRUFFLES-4 - Very simple chocolate truffles I found this recipe in the flight magazine for a trip from London to Vienna. I think Vienna is probably the best place in the world for cakes and sweets. Whatever you do, never go to Vienna if you are on a diet. This is also the only recipe I have ever collected that is in cups rather than grams! IINNGGRREEDDIIEENNTTSS ((MMaakkeess 2255--3300)) 1 cup _s_u_g_a_r 3/4 cup _p_o_w_d_e_r_e_d _c_h_o_c_o_l_a_t_e 1/2 cup _w_h_i_p_p_i_n_g _c_r_e_a_m 1/4 cup _u_n_s_a_l_t_e_d _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Put all ingredients in a solid sauce-pan, mix while bringing slowly to the boil. (2) Boil gently. (3) After two minutes you will have a wonderful icing for cakes, and a sauce for ice cream. (4) After six minutes (or a little longer if you want your truf- fles harder) take sauce-pan off heat and allow the mixture to cool slightly. At this point you can add dark rum or any other liqueur if you wish. Cool in the refrigerator for about one hour. (5) Form into balls about the size of large marbles and roll them in powdered chocolate. Cool to room temperature, or chill. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes preparation, 1 hour cooling, 1 hour forming balls. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Martin Prime. Rutherford Appleton Laboratory, Chilton, Didcot, Oxfordshire, UK mcvax!ukc!rlvd!martin 2 Aug 2005 579 TRUFFLES-MILO(D) Alt.Gourmand Cookbook (22 Feb 44) TRUFFLES-MILO(D) MMIINNDDEERRBBIINNDDEERR TRUFFLES-MILO - Chocolate covered cotton This is a recipe I invented after I had cornered the cotton market and couldn't get rid of the stuff. While good orlon can be substituted for the cotton, the resulting prod- uct won't have the same flavor or texture as the real thing. Your friends will be able to tell that you've been skimping. Egyptian cotton works best. IINNGGRREEDDIIEENNTTSS ((AAbboouutt ffiiffttyy sseerrvviinnggss)) 50 _p_l_a_i_n _c_o_t_t_o_n _b_a_l_l_s OR 3 by 6 feet _c_o_t_t_o_n _w_o_o_l 2 lb _b_i_t_t_e_r_s_w_e_e_t _c_h_o_c_o_l_a_t_e [optional] 1/2 cup _a_n_y _f_a_v_o_r_i_t_e _l_i_q_u_e_u_r PPRROOCCEEDDUURREE (1) If starting from cotton wool, divide it into about 50 pieces, making sure they are well formed, round, and the rough edges have been worked back into the mass to make a smooth surface. (2) Melt the chocolate in a double boiler being careful not to get any water in the chocolate. (3) In batches of about ten put the balls of cotton on a fine rack or grate. Sprinkle with the liqueur if you're using it. [Be careful! Too much will overpower the other flavors.] (4) Slowly pour enough chocolate over each ball of cotton to coat it thoroughly, letting excess drip off. (5) Allow the chocolate coating to cool before taking the choco- late covered cotton from the rack. NNOOTTEESS Keep stored in a closed container in a cool place away from light. Munitions boxes work well for this. As a special cold-weather treat, use wool instead of cotton. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 2 hours. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Milo Minderbinder M&M Enterprises milo@glacier 2 Aug 2005 580 TUCSON-TOSTADA(A) Alt.Gourmand Cookbook (16 Jun 86) TUCSON-TOSTADA(A) TTUUCCSSOONN TTOOSSTTAADDAASS TUCSON-TOSTADA - A toasted cheese tortilla snack popular in southern Arizona I first discovered this recipe in 1978 when I went to Tucson to visit my prospective in-laws. Such visits are often tense; Loretta's parents knew that I liked Mexican food, so they took me to their favorite restaurant, _C_a_s_a _M_o_l_i_n_a. The appetizer, a toasted cheese tostada, was so good that I forgot my nervousness and just chowed down on serving after serving. I think that her parents remembered from that visit more about my appetite than my personality. I tried several times to make Tucson tostadas, but they always ended up tasting like pizza. Then a recipe appeared in the April 1986 issue of _S_u_n_s_e_t magazine, and after reading it, I was able to reconstruct this replica of the _T_o_s_t_a_d_a _C_a_s_a _M_o_l_i_n_a. The secret is to use Mexican cheeses. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 3 _m_e_d_i_u_m _f_l_o_u_r _t_o_r_t_i_l_l_a_s (buy the largest flour tortillas that will fit in your biggest frypan) 1/2 lb _O_a_x_a_c_a _c_h_e_e_s_e_, shredded 1/2 lb _M_o_n_t_e_r_e_y _j_a_c_k _c_h_e_e_s_e_, shredded 1/3 lb _a_n_e_j_o _c_h_e_e_s_e_, grated 1/2 lb _p_o_b_l_a_n_o _p_e_p_p_e_r_s_, sliced (or any other mild chili pepper) 1/4 cup _f_r_e_s_h _c_o_r_i_a_n_d_e_r_, chopped fine _l_a_r_d _o_r _o_i_l _f_o_r _f_r_y_i_n_g PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. (2) If you are using fresh poblanos, roast them and remove their skins and seeds, If you are using canned poblanos, wash and drain them. Slice the peppers into thin decorative slices. (3) In a big frypan, fry a tortilla in lard or oil until it is golden brown. Remove to paper towels, drain well, then place on a baking sheet or pizza pan. Although lard is bad for you, the grim truth is that tortillas taste very much better when they have been fried in lard. Live dangerously. (4) When the tortilla has cooled and hardened, cover it with a thin layer of Oaxaca cheese, then with the jack cheese. Crum- ble anejo on top of those layers, then sprinkle finely- chopped coriander on top of that. (5) Arrange the pepper slices in a geometric pattern on top of the cheeses. Bake for 5 minutes, or until the cheese has melted but not browned. Remove from the oven, and use a pizza cutter to slice into individual portions. Serve immedi- ately. NNOOTTEESS Oaxaca (pronounced "oh-HOCK-a") cheese is a Mexican string cheese. You can substitute any Mexican cheese marked "asadero" (melting cheese). If you're desperate, you can use Armenian mozzarella, which has the right texture but the wrong flavor. Monterey jack is a bland American cheddar; you can substitute good- quality Muenster. Anejo cheese is somewhat like Parmesan, dry and crumbly. You can sub- stitute Mexican cotija cheese, but that is probably pointless, because a store that carries cotija will probably also carry anejo. Fresh- ground parmesan will do in a pinch, though it is not the right flavor. In one of my many attempts to get this recipe right, I tried a mixture of Greek feta and cow's-milk romano cheese. It tasted very interesting, though not at all authentic. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy once you have found the ingredients. _T_i_m_e_: 10 minutes each. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Brian Reid DEC Western Research Laboratory, Palo Alto, Calif., USA reid@decwrl.DEC.COM {ihnp4,ucbvax,decvax,sun,pyramid}!decwrl!reid 2 Aug 2005 581 TURKEY-SOUP(SP) Alt.Gourmand Cookbook (5 Dec 86) TURKEY-SOUP(SP) TTUURRKKEEYY LLEEFFTTOOVVEERR SSOOUUPP TURKEY-SOUP - A Hearty winter soup with turkey and wild rice This is a traditional after-Thanksgiving soup, and a wonderful use of turkey leftovers. It is a hearty winter soup, suitable as a main course, especially when served with fresh bread or biscuits. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88)) 6 cups _c_l_e_a_r _c_h_i_c_k_e_n _b_r_o_t_h 1/4 cup _u_n_c_o_o_k_e_d _w_h_i_t_e _r_i_c_e 1/4 cup _u_n_c_o_o_k_e_d _w_i_l_d _r_i_c_e 1/2 cup _g_r_e_e_n _o_n_i_o_n_s_, chopped fine 1/2 cup _b_u_t_t_e_r 3/4 cup _f_l_o_u_r 1/2 tsp _s_a_l_t 1/4 tsp _p_e_p_p_e_r 2 cups _m_i_l_k (or a mixture of milk and cream) 1 1/2 cups _c_o_o_k_e_d _t_u_r_k_e_y_, cubed (or use chicken) 8 _b_a_c_o_n _s_l_i_c_e_s_, cooked crisp and crumbled 3 Tbsp _d_r_y _s_h_e_r_r_y (optional) PPRROOCCEEDDUURREE (1) In a large sauce pan combine chicken broth, rice and onions. Bring to a boil, reduce heat and simmer 40 minutes. (2) In a medium sauce pan or skillet melt butter. Stir in the flour, salt, and pepper, cook 1 minute stirring until smooth and bubbly. (3) Slowly stir in the milk and cook until slightly thickened. (4) Slowly stir the milk mixture into the rice mixture, add remaining ingredients and heat gently, do not boil. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: Easy to moderate. _T_i_m_e_: 1 hour. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Pete Bellas Citicorp TTI, Santa Monica, California, USA {randvax | trwrb | philabs | vortex}!ttidca!bellas 2 Aug 2005 582 TURNIP-CAKES(M) Alt.Gourmand Cookbook (21 Feb 87) TURNIP-CAKES(M) SSTTEEAAMMEEDD TTUURRNNIIPP CCAAKKEE TURNIP-CAKES - An easy recipe for Cantonese salty turnip cakes We usually make this cake in winter time. I got this recipe originally from a magazine in Hong Kong. It is a new and easy way to make this Cantonese specialty. I have tried this recipe on about ten Americans. They all like it. IINNGGRREEDDIIEENNTTSS (()) 1 lb _c_o_r_n _s_t_a_r_c_h 3 cups _c_o_l_d _w_a_t_e_r 6 lb _t_u_r_n_i_p_s_, peeled and grated 10 oz _C_a_n_t_o_n_e_s_e _s_a_u_s_a_g_e (about 8 sausages) 1/2 cup _C_h_i_n_e_s_e _d_r_i_e_d _s_h_r_i_m_p_s 6 Tbsp _c_o_o_k_i_n_g _o_i_l 1 tsp _s_o_y _s_a_u_c_e 1/2 tsp _s_u_g_a_r 2 cups _c_h_i_c_k_e_n _b_r_o_t_h (or use water and bouillon cubes). 1/2 cup _w_a_t_e_r 1 Tbsp _c_o_o_k_i_n_g _w_i_n_e 1 Tbsp _s_u_g_a_r 1 1/2 Tbsp _s_a_l_t 1 tsp _g_r_o_u_n_d _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Soak dried shrimps in lukewarm water until softened, drain. Mix well the corn starch with 3 cups of cold water, by hand. (2) Dice the sausages. Heat 2 Tbsp of oil in a pan and stir fry the sausages and dried shrimps for about 7 mins. Add the soy sauce, cooking wine, and 1/2 tsp sugar. Stir fry for 1 more minute, remove from heat, and set aside. (3) In a large stock pot, heat up 4 Tbsp of oil, the chicken broth, 1/2 cup of water, 1 Tbsp sugar, salt, and ground pep- per. Add the grated turnip and mix well. Cook, covered, over high heat for about 15 minutes. (4) Grease four 9-inch round cake pans with some shortening. (5) Add sausages to the cooked turnip mixture and mix well. Then add the cornstarch mixture and stir quickly over low heat until it looks transparent, about 7 mins. (6) Place cake mixture in greased pans, and steam over high heat for 1 hour and 20 mins. (7) Let the cakes cool completely before cutting. Cooled cakes can be easily taken out of pans upside down. Turnip cakes taste better when served warm and topped with soy sauce and a little bit of chili sauce. Or they can be cut up into thin slices and pan fried slightly with oil before serving. NNOOTTEESS If you don't have a steamer, a 16 quart stock pot can be a very good steamer. Any casseroles that can fit in your steamer can be used instead of cake pans. Cantonese sausages are usually made with pork cubes. They are made by dehydrating the sausages with cold air and are usually available in the winter time. The diameter is about the same as American breakfast sausages but is about 5 to 6 inches long. The sausages have to be cut into very fine cubes so that they mix well with the turnips. The cake tastes good partly because of the flavor of the sausages. I have never tried anything else. But I think bacon bits might be able to mix well with the turnip mixture. Of course, the cake will taste different with bacon bits. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 1 hour preparation, 2 hours cooking and cooling. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Infan Cheong Computer Science Dept., U. of Illinois, Urbana-Champaign, Illinois, USA cheong@uiucdcs.cs.uiuc.edu 2 Aug 2005 583 TZIMMES(V) Alt.Gourmand Cookbook (19 Mar 86) TZIMMES(V) SSWWEEEETT--PPOOTTAATTOO TTZZIIMMMMEESS TZIMMES - Vegetable and fruit casserole for Passover The original version of this recipe came from _t_h_e _J_e_w_i_s_h _H_o_l_i_d_a_y _C_o_o_k_- _b_o_o_k, by Gloria Kaufer Greene. It benefits from being made ahead and then heated for the Seder. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 88)) 4 _l_a_r_g_e _s_w_e_e_t _p_o_t_a_t_o_e_s_, peeled and diced 1 _b_u_t_t_e_r_n_u_t _s_q_u_a_s_h_, peeled and diced 4 _t_a_r_t _a_p_p_l_e_s_, peeled, cored, and diced 1/2 lb _p_r_u_n_e_s_, pitted and halved 1/3 cup _w_a_t_e_r 1/3 cup _s_w_e_e_t _r_e_d _P_a_s_s_o_v_e_r _w_i_n_e 1/3 cup _s_u_g_a_r 1 tsp _g_r_o_u_n_d _c_i_n_n_a_m_o_n 1/2 tsp _g_r_o_u_n_d _n_u_t_m_e_g 1/2 tsp _g_r_o_u_n_d _g_i_n_g_e_r PPRROOCCEEDDUURREE (1) Combine all of the ingredients in a large bowl. Mix well to distribute the liquid evenly. (2) Dump into a baking dish and seal the baking dish tightly with aluminum foil and a lid. (3) Bake 1 hour at 350 deg. F. Cool. (4) To serve, reheat, then empty into a serving dish. Don't serve it out of the pan you cooked it in (the movement into the serving dish squeezes juices out of the fruit). RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 1 hour cooking. _P_r_e_- _c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Brian Reid DEC Western Research Laboratory, Palo Alto CA reid@decwrl -or- decwrl!reid 2 Aug 2005 584 VEG-SOUP-1(SPV) Alt.Gourmand Cookbook (3 Dec 85) VEG-SOUP-1(SPV) WWIINNTTEERR VVEEGGEETTAABBLLEE SSOOUUPP VEG-SOUP-1 - A rich vegetable soup for cold weather I submitted this recipe to a local paper for a cooking contest a few winters back. The recipe won an honorable mention in the Staten Island Advance. I make it at least twice a winter. It is very rich, and some- thing my family looks forward to. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 1 _l_e_e_k_, chopped 1 _l_a_r_g_e _o_n_i_o_n_, chopped 4 _c_a_r_r_o_t_s_, chopped 1 bunch _w_a_t_e_r_c_r_e_s_s_, chopped 1/2 lb _b_u_t_t_e_r 1 _l_a_r_g_e _b_l_a_n_c_h_e_d _t_o_m_a_t_o_, chopped 4 _c_e_l_e_r_y _s_t_a_l_k_s_, chopped 1/2 cup _f_r_e_s_h _m_u_s_h_r_o_o_m_s_, sliced 1/2 cup _h_e_a_v_y _c_r_e_a_m _s_a_l_t _b_l_a_c_k _p_e_p_p_e_r _w_h_i_t_e _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) In a large saucepan, combine the butter, leeks, carrots, onions, celery, and spices. Cover with water and simmer until the vegetables are tender. (2) When vegetables are tender, place 3/4 of the contents of the saucepan into a blender and puree until creamy. Pour con- tents back into the saucepan. (3) Add cream, chopped tomatoes, mushrooms, and watercress. Sea- son to taste with salt, black pepper, and white pepper. Sim- mer for 10 more minutes. Serve with french crusty bread and enjoy! RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 45 minutes cooking. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR V. Snyder AT&T Information Systems, Lincroft NJ ihnp4!lzaz!vas 2 Aug 2005 585 VEG-SOUP-2(M) Alt.Gourmand Cookbook (10 Nov 86) VEG-SOUP-2(M) WWIINNTTEERR VVEEGGEETTAABBLLEE BBEEEEFF SSOOUUPP VEG-SOUP-2 - A thick and hearty vegetable beef soup This soup is almost thick enough to be called a stew. It is great on a cold day or after skiing. IINNGGRREEDDIIEENNTTSS ((2200 ccuuppss)) 1 lb _b_e_e_f _s_o_u_p _b_o_n_e_s (As meaty as possible. Meaty neck or cross- cut shank bones are particularly good.) 12 cups _w_a_t_e_r 1 _o_n_i_o_n (medium to large, quartered. Don't try to use instant onion in this recipe) 2 lb _p_e_e_l_e_d _w_h_o_l_e _c_o_o_k_i_n_g _t_o_m_a_t_o_e_s (2 large cans) 1/4 lb _f_r_e_s_h _g_r_e_e_n _b_e_a_n_s 2 _s_m_a_l_l _c_a_r_r_o_t_s 1/2 lb _u_n_s_h_e_l_l_e_d _g_r_e_e_n _p_e_a_s 1 ear _f_r_e_s_h _c_o_r_n 3 _b_a_y _l_e_a_v_e_s 4-5 Tbsp _d_r_i_e_d _b_a_s_i_l (or 1/2 chopped fresh basil) 1-2 Tbsp _d_r_i_e_d _o_r_e_g_a_n_o (or 2-4 Tbsp chopped fresh oregano) 1 Tbsp _d_r_i_e_d _t_h_y_m_e (or 2 Tbsp chopped fresh thyme) _s_a_l_t _a_n_d _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) In a large heavy pot, bring 12 cups of water to boil. (2) Add beef bones, cover and bring back to full boil. (3) Reduce heat to low simmer. Skim occasionally during first 30 minutes to remove scum. Cook for 3-4 hours until meat is tender and nearly falls off of bones. (4) Remove bones from broth. Remove all meat and marrow from bones and return to the pot. (5) Add tomatoes (including juice) onion, and herbs. Simmer for 20 minutes. (6) Remove tomatoes, break up into quarters or smaller, and return to the pot. Continue to simmer during next step. (7) Clean green beans and break into pieces. Clean carrots and slice into thin slices. Slice kernels from ear of corn. Shell peas. Add vegetables to pot. Simmer for 30 minutes. (8) Add salt and pepper to taste, and serve. NNOOTTEESS I prefer beef neck or shank bones over what markets call "soup bones" which are nearly devoid of meat. Individual-serving size cans of green beans, corn and green peas may be substituted if fresh vegetables are not available. These are the basic vegetables I use, but I have also added mustard greens, chinese cabbage, zucchini and yellow squash (add just 5 minutes before serving or they become mush) turnips and any other fall/winter vegetables that look good in the market. Serve with cornbread, sourdough or another strong flavored bread. This soup improves with age. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: Several hours of intermittent attention. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Pamela McGarvey UCLA Comprehensive Epilepsy Program, Los Angeles, California, USA {hao,sdcrdcf}!cepu!pam 2 Aug 2005 586 VEGETABLE-PIE(MV) Alt.Gourmand Cookbook (6 Aug 86) VEGETABLE-PIE(MV) RRUUBBEENN VVIILLLLAAVVIICCEENNCCIIOO''SS VVEEGGEETTAABBLLEE PPIIEE VEGETABLE-PIE - A wonderful vegetable pie This recipe is originally from the _L_o_s _A_n_g_e_l_e_s _T_i_m_e_s. It takes a lot of time to make, but it's quite good. IINNGGRREEDDIIEENNTTSS ((sseerrvveess 33--44)) 3 cups _p_a_c_k_e_d_, _g_r_a_t_e_d _r_a_w _p_o_t_a_t_o (about 3 large potatoes) 1 tsp _s_a_l_t 4 _e_g_g_s 1 1/4 cups _o_n_i_o_n_, grated (or more to taste) 2 Tbsp _o_i_l 1 _g_a_r_l_i_c _c_l_o_v_e_, crushed (or more to taste) 3 Tbsp _b_u_t_t_e_r 1 bunch _b_r_o_c_c_o_l_i_, broken into small florets 1/2 tsp _d_r_i_e_d _b_a_s_i_l _t_h_y_m_e 2 cups _c_h_e_d_d_a_r _c_h_e_e_s_e_, grated 1 cup _m_i_l_k _p_a_p_r_i_k_a PPRROOCCEEDDUURREE (1) Drain the potatoes and squeeze dry. Add 1/2 tsp salt, 1 egg, and 1/4 cup (or more to taste) grated onion. (2) Pat potato mixture into well-oiled 10-inch pie pan and bake at 400 deg. F for 30 minutes. Brush potato crust with oil, reduce oven temperature to 375 deg. F and bake for another 5-10 minutes, until crust is brown. (3) While crust is baking, saute' 1 cup chopped onion and garlic in butter. If you like a lot of onion and garlic, use more. Add broccoli, 1/2 tsp salt, basil, a dash of thyme, and cook covered, stirring occasionally, for a few minutes. (4) Spread half of cheese over baked crust. Top with saute'ed vegetables and remaining cheese. (5) Beat together remaining 3 eggs and milk, and pour over veg- etable/cheese mixture. Sprinkle paprika on top. (6) Bake at 375 deg. F for 35 to 40 minutes until custard is set. NNOOTTEESS This recipe can be made in two stages: you can make the crust in advance and then can make the vegetable topping and bake it later. An electric grater is a real time-saver for the crust ingredients. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 1 1/2-2 hours. _P_r_e_c_i_s_i_o_n_: no need to mea- sure. CCOONNTTRRIIBBUUTTOORR Aviva Garrett Santa Cruz, CA Excelan, Inc., San Jose, California, USA ucbvax!mtxinu!excelan!aviva 2 Aug 2005 587 WAFFLE-CONE(D) Alt.Gourmand Cookbook (17 Jul 86) WAFFLE-CONE(D) WWAAFFFFLLEE CCOONNEE WAFFLE-CONE - Waffle ice-cream cone, pizelles This recipe comes from a recent issue of _C_a_n_a_d_i_a_n _L_i_v_i_n_g magazine. Waffle cones look like round waffles shaped into a cone, and have a wonderful taste. (I admit it--I'm hooked on them.) This recipe is actually for a type of cookie called the pizelle, but it tastes just like the waffle cones you can get at an ice-cream parlor. IINNGGRREEDDIIEENNTTSS ((aabboouutt 2200 ccoonneess)) 3 _e_g_g_s 3/4 cup _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 1/2 cup _b_u_t_t_e_r_, melted 2 tsp _v_a_n_i_l_l_a 1 1/2 cups _f_l_o_u_r 2 tsp _b_a_k_i_n_g _p_o_w_d_e_r PPRROOCCEEDDUURREE (1) Beat the eggs and gradually beat in the sugar until the mix- ture is creamy. (2) Stir in the melted butter and vanilla. (3) Combine the flour and baking powder, and then add it to the mixture. Blend it in well. (4) Drop about 4 tsp of the batter into a heated pizelle iron, and cook both sides over medium-high heat for about 1 minute each, or until golden brown. (5) Remove the waffle from the pizelle iron and immediately shape it into a cone while it is still pliable. NNOOTTEESS A pizelle iron looks like a round waffle iron. There are "manual" irons, and electric ones too. If you don't have a pizelle iron, another idea is to use an ordinary waffle iron and have ice-cream on top of the waffle. Not having either a waffle iron or a pizelle iron, we tried making these on an electric griddle, but since the batter is fairly thick it wouldn't spread into a large enough circle to make cones from. When you form the cones, there will probably be a small hole in the bottom of them that ice-cream can drip out of. One idea for plugging this hole is to put miniature marshmallows in the bottoms of the cones. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 5 minutes preparation, 1-2 minutes (per cone) cooking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Geoff Loker Department of Computer Science, University of Toronto {ihnp4 decwrl utzoo uw-beaver}!utcsri!utai!gkloker gkloker.toronto@csnet-relay 2 Aug 2005 588 WALNUT-HORNS(D) Alt.Gourmand Cookbook (6 Oct 86) WALNUT-HORNS(D) WWAALLNNUUTT HHOORRNNSS WALNUT-HORNS - Rolled, walnut-filled cookies This recipe has been in the family for a while. These cookies make great Christmas gifts. IINNGGRREEDDIIEENNTTSS ((mmaakkeess aabboouutt 6600 ccooookkiieess)) 2 cups _f_l_o_u_r 1 cup _b_u_t_t_e_r 8 oz _s_o_u_r _c_r_e_a_m 1 _e_g_g _y_o_l_k 1 cup _b_r_o_w_n _s_u_g_a_r 1 cup _g_r_o_u_n_d _w_a_l_n_u_t_s 1/2 tsp _c_i_n_n_a_m_o_n _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Cream the flour and butter. (2) Mix in the sour cream and the egg yolk. (3) Divide the dough into four parts, wrap in plastic wrap, and chill for several hours. (4) Mix together the brown sugar, walnuts, and cinnamon. (5) Roll each dough section on a floured surface until about 1/8 inch thick. (6) Spread about 1/4 of the sugar/walnut/cinnamon mixture over each rolled dough section. Cut the dough into pie-shaped wedges and roll, beginning at the wide end. (7) Place cookies on an ungreased cookie sheet. Brush with melted butter (2 Tbsp should be enough). (8) Bake for about 20 minutes at 375 deg. F. If you remove the cookies from the oven before they turn brown, the dough will be softer and flakier. If you remove them after they have browned slighly, the dough will be crisper. (9) Remove cookies from cookie sheet before they have cooled com- pletely, or else they stick to the cookie sheet. NNOOTTEESS During my childhood, these cookies tasted wonderful. However, now they strike me as a bit sweet. You could probably decrease the amount of brown sugar by 1/4 to 1/2 and make up for the loss in volume by increasing the amount of nuts. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: Initial preparation: 10 minutes; chilling: at least 2 hours; final preparation: 20 minutes; baking: 20 minutes. _P_r_e_c_i_s_i_o_n_: Measure the dough ingredients. CCOONNTTRRIIBBUUTTOORR Aviva Garrett Santa Cruz, CA Excelan, Inc., San Jose, California, USA ucbvax!mtxinu!excelan!aviva 2 Aug 2005 589 WATERCRESSSOUP(SPV) Alt.Gourmand Cookbook (9 Dec 85) WATERCRESSSOUP(SPV) WWAATTEERRCCRREESSSS SSOOUUPP WATERCRESSSOUP - Watercress soup, hot or cold This thick, creamy soup is equally good whether served hot or cold. I have had watercress soup in restaurants, and my mother sometimes makes it, too, but this recipe is my own interpretation of the idea. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 1 bunch _w_a_t_e_r_c_r_e_s_s 1/2 _o_n_i_o_n (medium sized, coarsely chopped.) 1 _p_o_t_a_t_o (medium sized, roughly diced.) 1/2 clove _g_a_r_l_i_c (chopped) 1/2 oz _b_u_t_t_e_r (or your favourite oil or margarine) 3 cups _w_a_t_e_r 1 Tbsp _h_e_a_v_y _c_r_e_a_m (Whipping cream is roughly the same thing) 1 oz _b_l_a_c_k _c_a_v_i_a_r (lump fish roe is fine.) 4 _w_a_t_e_r _b_i_s_c_u_i_t_s (bite size) pinch _s_a_l_t _a_n_d _p_e_p_p_e_r (to taste) PPRROOCCEEDDUURREE (1) Gently fry onion and garlic in a small amount of butter until transparent. (2) Season lightly with salt and pepper, and add water and potato and boil until soft. (3) Pick over watercress and chop 4 or five sprigs and set them aside. Pure' the onion mixture in a blender. Add most of watercress, blend, re-season to taste and return to heat. (4) Bring mixture to boil and simmer for 2 or three minutes. Stir gently to prevent soup from sticking to bottom. Remove from heat. This is the decision point. Either set aside to cool, then chill, or carry on to serve the soup hot. (5) Stir in cream and chopped watercress. Heap a teaspoon of caviar on each of the water biscuits and float one on each bowl of soup immediately prior to serving. NNOOTTEESS Use the minimum amount of butter, oil, or margarine that will turn the onion transparent. Those who are particularly diet-conscious could dispense with this step, and with the cream. Don't overdo the garlic, 1/2 a small clove is ample since it is a background flavour, not one that you should be aware of. A caution regarding seasoning. Potatoes absorb a lot of salt so you may find it undersalted. The caviar on the other hand, is very salty. This, for me, is a delightful and important contrast. Guests can always add extra salt if they choose. Water biscuits are made by Carr's, amongst others, and can be found in most supermarkets, possibly in the gourmet food section. They are var- iously known as water biscuits, water crackers and table water crack- ers. To my mind the best for eating with cheese are the high-bake ones, but the regular type are better for this recipe. If you can't find them, then any round dry bland low-salt cracker will do. A 2 oz jar of lumpfish caviar costs a little under $3.00, but it does keep in the fridge so you can get two batches of four servings from one jar. I suppose if budget is a prime consideration one could dispense with the caviar, too, but that would be like serving a martini without the olives. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 20 minutes of preparation, 1/2 hour of simmering. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Marcus G Hand. AT&T Information Systems, Holmdel NJ ihnp4!mtunh!mgh 2 Aug 2005 590 WELSHCAKES(D) Alt.Gourmand Cookbook (19 Jun 86) WELSHCAKES(D) WWEELLSSHH CCAAKKEESS WELSHCAKES - Traditional Welsh biscuity cakes This is a very old traditional Welsh recipe from my boyfriend's family. It was passed on to his mother from his grandmother, whose family ran the village bakery in Ammanford, near Swansea, Wales. The family name is Morgan, of course. They claim to be related to Captain Morgan the pirate. The Welsh for welsh cakes is _t_e_i_s_e_n _l_a_p (tea 'ion lap) which means "plate cake". It is traditionally cooked on a "maern"(pronounced marn), which is a half-inch thick piece of cast iron placed on the fire or cooker. A heavy frypan or griddle will do. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 4400--5500)) 1/2 lb _f_l_o_u_r 1/2 lb _s_e_l_f_-_r_a_i_s_i_n_g _f_l_o_u_r 4 oz _b_u_t_t_e_r 4 oz _l_a_r_d 3 oz _c_u_r_r_a_n_t_s 3/4 cup _s_u_g_a_r 1 tsp _m_i_x_e_d _s_p_i_c_e (see note) 1 tsp _g_r_o_u_n_d _n_u_t_m_e_g 1 _l_a_r_g_e _e_g_g _m_i_l_k_, to mix PPRROOCCEEDDUURREE (1) Sieve flour and spices into a mixing bowl. (2) Add fat and mix to crumbs like pastry. (3) Stir in remaining dry ingredients. (4) Break up the egg in a separate bowl. (5) Add broken egg to dry ingredients, mix well until it starts to form a lump. (6) If it is s not sticking together, add a little milk (it should be moister than pastry but should not be soggy) (7) Roll out on a floured board to about 1/4 to 1/2 inch thick. (8) Cut into rounds using a biscuit cutter. (9) Heat "pan" (see above) grease ``pan'' and when fat has melted wipe off with absorbent paper. This leaves a residue of fat, the cakes actually cook in their own fat. The "pan" is hot enough when you can hold your hand just above it for about a minute. (10) Place some cakes on "pan" and wait till they turn a speckled golden brown colour. (11) Turn them over and repeat on the other side. They are better cooked quite slowly about 3-5 minutes each cake. NNOOTTEESS Mixed spice is a mix of ground spices that is available premixed here in England. It is typically 60% coriander, 30% cinnamon, 5% nutmeg, with small traces of ginger and clove. Sometimes it has 10-15% caraway or 10% cassia (Saigon cinnamon) mixed in. Since almost all "cinnamon" sold in North America is really cassia, and cassia has a stronger fla- vor than true cinnamon, a North American formula for mixed spice would be 70% coriander, 15% cinnamon, 5% nutmeg, and 10% caraway. Welsh cakes are great eaten hot or cold, with or without butter, though I never use butter myself. I usually make a double batch because they don't keep. But to store them, allow to go cold and place in an air- tight box. They will keep for up to a week. I often add a little more of the spices to give them more of a kick. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 20 minutes cooking. _P_r_e_c_i_s_i_o_n_: Measure all ingredients. CCOONNTTRRIIBBUUTTOORR Tina Coulson STC Telecomunications Ltd, New Southgate, London. tina@stc {root44,ukc,datlog,idec,stl,creed,iclbra,iclkid}!stc!tina 2 Aug 2005 591 WELSHCAKES(D) Alt.Gourmand Cookbook (19 Jun 86) WELSHCAKES(D) [ Life is hard in the fast lane of life and slow in the fast lane of the M1 ] 2 Aug 2005 592 WHIPPED-CREAM(D) Alt.Gourmand Cookbook (22 May 86) WHIPPED-CREAM(D) SSUUPPEERRIIOORR WWHHIIPPPPIINNGG CCRREEAAMM WHIPPED-CREAM - A simple way to make whipped cream extra yummy There is almost no dessert that can't be improved by adding a dollop of whipping cream. Unfortunately, most people seem to be afraid of actu- ally whipping the cream, so they buy the awful stuff that comes in a pressurized can, or spend money on expensive devices to inject gas into the cream. (Or worse, they use Cool Whip.) The truth is that making your own whipped cream is trivial, with the appropriate mechanical aids. IINNGGRREEDDIIEENNTTSS ((mmaakkeess aabboouutt 22 ccuuppss)) 1 _b_l_e_n_d_e_r _o_r _f_o_o_d _p_r_o_c_e_s_s_o_r 1/2 cup _w_h_i_p_p_i_n_g _c_r_e_a_m 2 tsp _v_a_n_i_l_l_a _s_u_g_a_r (or use white sugar and 1/2 tsp vanilla extract) PPRROOCCEEDDUURREE (1) Shake the carton of whipping cream well, and pour it into the blender or food processor. (2) Add the vanilla sugar (see below if you don't know what vanilla sugar is.) (3) Whip the cream in the machine. If it's a food processor, leave the pushing device out; if a blender, remove the center of the lid, or just cover the top of the jar with your hand. The trick is to allow lots of air into the cream. Run the machine for no more than five seconds at a time, to avoid making butter. The cream is done when it holds a peak. NNOOTTEESS If you don't know what vanilla sugar is, don't panic. My mother makes this variation in a separate sugar container; fill the container with sugar, add a vanilla bean, and wait. After a week or two, the sugar will take on the vanilla flavor. Use this sugar whenever a recipe calls for sugar and vanilla extract; just remember to keep the container full. If you don't have vanilla sugar around, use regular sugar and vanilla extract for the cream. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1 minute. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR Chris Kent Department of Computer Sciences, Purdue University cak@purdue.EDU {ihnp4,decwrl,decvax}!purdue!cak 2 Aug 2005 593 WIGILIA-1(M) Alt.Gourmand Cookbook (1 Dec 87) WIGILIA-1(M) RRYYBBAA WW SSOOSSIIEE CCHHRRZZAANNOOWWYYMM WIGILIA-1 - Fish in horseradish sauce This recipe is the first of the 12 dishes that make up the traditional Polish Chrismas-eve meal, which is eaten after sundown on Christmas eve. The Polish word for "Christmas eve" is _W_i_g_i_l_i_a (pronounced VI- gee-lee-ah). Its root is like the English "vigil": waiting for Christ to be born. At the end of the Wigilia meal the family goes off to mid- night mass at church. There are usually 12 dishes in a Wigilia meal to symbolize the 12 apos- tles, though some families serve 13 because they include Christ in their count. The meal starts when the first star can be seen; this sym- bolizes the star of Bethlehem. Although The Wigilia is meatless (Advent, the season of penance, continues until midnight), it is still festive and delicious. The tradition of Wigilia, though centuries old, is still current in Poland. There is no fixed set of rules for what the 12 (or 13) dishes must be; the items in the meal change somewhat according to location and availability of ingredients. Nevertheless, all of the dishes are traditional, and in addition there are many tra- ditions for the serving of the meal. For example, some people place straw under the tablecloth to symbolize the manger in which Christ was born. Most families set an extra place, for the stranger who might be passing by. This is my family's traditional Wigilia meal: Fish in horseradish sauce Pike Polish style Pickled beets Pickled herring in sour cream Stewed sauerkraut with mushrooms Christmas eve kutia Almond soup Noodles with poppy seed and raisins Poppy-seed rolls Christmas bread Baked apples with red wine Marzipan 12-fruit compote With this first recipe you will notice a similarity with my last name. Now you know a word of Polish (namely chrzan = horseradish ie. "hot stuff"). IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) FFIISSHH 2 _c_a_r_r_o_t_s 2 _s_t_a_l_k_s _c_e_l_e_r_y 1 _p_a_r_s_l_e_y _r_o_o_t 1 _o_n_i_o_n_, quartered 5 _p_e_p_p_e_r_c_o_r_n_s 1 _b_a_y _l_e_a_f 2 tsp _s_a_l_t 6 cups _w_a_t_e_r 2 lbs _f_i_s_h _f_i_l_l_e_t_s (carp, sole, pike or similar fillets) SSAAUUCCEE 3 Tbsp _b_u_t_t_e_r 3 Tbsp _f_l_o_u_r 3/4 cup _p_r_e_p_a_r_e_d _c_r_e_a_m_-_s_t_y_l_e _h_o_r_s_e_r_a_d_i_s_h 1 tsp _s_u_g_a_r 1/4 tsp _s_a_l_t 2/3 cup _s_o_u_r _c_r_e_a_m 2 _h_a_r_d_-_c_o_o_k_e_d _e_g_g_s_, peeled and sieved PPRROOCCEEDDUURREE (1) Combine vegetables, dry seasonings, and water in a saucepan or pot. Bring to a boil; simmer 20 minutes, then strain. (2) Cook fish in the strained vegetable stock 6 to 10 minutes, or until fish flakes easily. (3) Remove fish from stock. Arrange on serving platter and cover with plastic wrap. Chill. (4) Strain fish stock and reserve 3/4 cup for horseradish sauce; cool. (5) For horseradish sauce, melt the butter in a saucepan, then blend in flour until smooth, making what the French would call a roux. (6) Add the cooked fish stock gradually, stirring constantly. Cook and stir until the sauce boils and becomes thick and smooth. (7) Remove from heat and stir in horseradish, sugar, salt, sour cream, and eggs. Cool for 15 minutes. 2 Aug 2005 594 WIGILIA-1(M) Alt.Gourmand Cookbook (1 Dec 87) WIGILIA-1(M) (8) Pour the horseradish sauce over the chilled fish, and garnish with shredded lettuce. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 1 hour. _P_r_e_c_i_s_i_o_n_: approximate measure- ment OK. Experiment. CCOONNTTRRIIBBUUTTOORR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski 2 Aug 2005 595 WIGILIA-10(B) Alt.Gourmand Cookbook (1 Dec 87) WIGILIA-10(B) PPLLAACCEEKK SSWWIIAATTEECCZZNNYY WIGILIA-10 - Christmas Bread This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 11 llooaaff)) 5 _e_g_g_s 2 1/2 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 2 cups _i_c_i_n_g _s_u_g_a_r 2 tsp _b_a_k_i_n_g _p_o_w_d_e_r 3/4 cup _w_a_l_n_u_t_s _o_r _p_e_c_a_n_s_, chopped fine 2/3 cup _r_a_i_s_i_n_s 4 oz _o_r_a_n_g_e _p_e_e_l_, chopped fine 1/2 tsp _s_a_l_t 1 cup _b_u_t_t_e_r 1 Tbsp _g_r_a_t_e_d _l_e_m_o_n _p_e_e_l 1 tsp _v_a_n_i_l_l_a 3 Tbsp _v_o_d_k_a _o_r _b_r_a_n_d_y PPRROOCCEEDDUURREE (1) Preheat oven to 350 deg. F. Beat eggs with sugar using an electric mixer for 5 minutes at high speed. (2) Mix chopped nuts, raisins, and orange peel with 2 tablespoons of flour. Mix remaining flour with baking powder and salt. (3) Cream together the butter, lemon peel, and vanilla extract until fluffy. Beat in vodka, then add egg mixture gradually, beating constantly. Add the flour mixture and beat for 5 minutes. Fold fruit-nut mixture into the batter. Turn into a greased and floured 9x5x3-inch pan or a 1 1/2 quart ring mold. (4) Bake at 350 deg. F for 1 hour. (5) Cool cake in pan on wire rack for ten minutes, then turn cake out onto rack and cool completely. (6) Wrap in plastic wrap and set aside to mellow for a couple of days. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1/2 hour preparation, 1 1/2 hours cooking and cooling, 2 days aging. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski 2 Aug 2005 596 WIGILIA-11(D) Alt.Gourmand Cookbook (1 Dec 87) WIGILIA-11(D) JJAABBLLKKAA NNAA WWIINNIIEE CCZZEERRWWOONNYYMM WIGILIA-11 - Baked apples with red wine This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88)) 8 _a_p_p_l_e_s_, cored _c_h_e_r_r_y _o_r _s_t_r_a_w_b_e_r_r_y _j_a_m 1/2 cup _s_u_g_a_r 1/2 tsp _m_a_c_e _o_r _n_u_t_m_e_g 1 cup _r_e_d _w_i_n_e 1/2 tsp _v_a_n_i_l_l_a PPRROOCCEEDDUURREE (1) Place apples in a buttered casserole or baking dish. Fill each with jam. (2) Blend sugar and mace and stir in wine and vanilla. Pour over apples and cover. (3) Bake at 350 deg. F for 1 hour. (4) Refrigerate for 2 to 4 hours before serving. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 5 minutes preparation, 1 hour cooking. _P_r_e_c_i_- _s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski 2 Aug 2005 597 WIGILIA-12(D) Alt.Gourmand Cookbook (1 Dec 87) WIGILIA-12(D) MMAARRCCEEPPAANN WIGILIA-12 - Marzipan This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 22 llbbss)) 1 lb _b_l_a_n_c_h_e_d _a_l_m_o_n_d_s_, finely ground 1 lb _p_o_w_d_e_r_e_d _s_u_g_a_r (confectioner's sugar) 2 Tbsp _o_r_a_n_g_e _w_a_t_e_r _o_r _r_o_s_e _w_a_t_e_r (Can be obtained from your local drugstore) _f_o_o_d _c_o_l_o_u_r_i_n_g _a_n_d _d_e_c_o_r_a_t_i_o_n_s PPRROOCCEEDDUURREE (1) Combine ground almonds, sugar and flavouring in a saucepan. Cook until mixture leaves side of pan. (2) Roll almond mixture on a flat surface to a 1/2-inch thick- ness. Cut into shapes, mold, paint with food colouring, dec- orate, etc. (3) Place on wax paper to dry for 2 hours. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1/2 hour plus time to decorate. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski 2 Aug 2005 598 WIGILIA-13(D) Alt.Gourmand Cookbook (1 Dec 87) WIGILIA-13(D) KKOOMMPPOOTT WW SSPPIIRRYYTTUUSSIIEE WIGILIA-13 - 12-fruit compote with spirits This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 1122)) 3 cups _w_a_t_e_r 1 lb _m_i_x_e_d _d_r_i_e_d _f_r_u_i_t (pears, figs, apricots, and peaches) 1 cup _p_i_t_t_e_d _p_r_u_n_e_s 1/2 cup _r_a_i_s_i_n_s 1 cup _p_i_t_t_e_d _s_w_e_e_t _c_h_e_r_r_i_e_s 2 _a_p_p_l_e_s_, peeled and sliced 1/2 cup _c_r_a_n_b_e_r_r_i_e_s 1 cup _s_u_g_a_r 1 _l_e_m_o_n_, sliced 6 _w_h_o_l_e _c_l_o_v_e_s 2 _c_i_n_n_a_m_o_n _s_t_i_c_k_s 1 _o_r_a_n_g_e 1/2 cup _g_r_a_p_e_s_, _p_o_m_e_g_r_a_n_a_t_e _s_e_e_d_s_, _o_r _p_i_t_t_e_d _p_l_u_m_s 3/4 cup _b_r_a_n_d_y PPRROOCCEEDDUURREE (1) Combine water, mixed dry fruits, prunes, and raisins in a pot large enough to hold all the ingredients. Bring to a boil, cover and then simmer for about 20 inutes (or until the fruit is plump and tender). (2) Add cherries, apples, and cranberries. Stir in sugar, lemon, and spices. Cover and simmer for about 5 minutes. (3) Grate orange peel and set aside. Peel and section the orange (removing the skin and white membrane). Add to fruits in kettle. (4) Stir in grapes and brandy. Bring just to boiling and then remove from heat. Stir in the orange peel, cover and let stand 15 minutes. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1 hour. _P_r_e_c_i_s_i_o_n_: No need to measure. CCOONNTTRRIIBBUUTTOORR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski 2 Aug 2005 599 WIGILIA-2(M) Alt.Gourmand Cookbook (1 Dec 87) WIGILIA-2(M) SSZZCCZZUUPPAAKK PPOO PPOOLLSSKKUU WIGILIA-2 - Pike Polish style This recipe could be used as part of a 12 course meal known in Polish as Wigilia or on its own. Wigilia is eaten after sundown on Christmas Eve. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) FFIISSHH 2 _c_a_r_r_o_t_s 2 _s_t_a_l_k_s _c_e_l_e_r_y 1 _o_n_i_o_n_, quartered 10 _p_e_p_p_e_r_c_o_r_n_s 1 _b_a_y _l_e_a_f 2 tsp _s_a_l_t _w_a_t_e_r 1 _f_i_s_h_, dressed (perch, sole, pike or similar white fish) TTOOPPPPIINNGG 1/4 cup _b_u_t_t_e_r 1 Tbsp _f_r_e_s_h _d_i_l_l _o_r _p_a_r_s_l_e_y_, chopped 3/4 tsp _s_a_l_t 1/4 tsp _p_e_p_p_e_r 1/4 cup _l_e_m_o_n _j_u_i_c_e 6 _h_a_r_d_-_c_o_o_k_e_d _e_g_g_s_, _f_i_n_e_l_y _c_h_o_p_p_e_d PPRROOCCEEDDUURREE (1) Combine fish, vegetables, dry seasonings, and enough water to cover in a saucepan or pot. Boil gently for about 15 to 20 minutes or until the fish flakes easily. (2) Meanwhile, heat butter in a skillet. Add the chopped eggs, lemon juice, dill, salt, and pepper. Cook 5 minutes, stir- ring frequently. (3) When the fish is cooked, set it on a warm platter and then spoon the topping over the fish. Serve with rice or pota- toes. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: Approximate measure- ment OK. CCOONNTTRRIIBBUUTTOORR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski 2 Aug 2005 600 WIGILIA-3(SL) Alt.Gourmand Cookbook (1 Dec 87) WIGILIA-3(SL) CCWWIIKKLLAA WIGILIA-3 - Pickled beets This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 3 cups _c_o_o_k_e_d _o_r _c_a_n_n_e_d _b_e_e_t_s_, sliced 1 Tbsp _f_r_e_s_h _h_o_r_s_e_r_a_d_i_s_h_, grated (or use 4 tsp prepared horseradish) 8 _w_h_o_l_e _c_l_o_v_e_s (or use 1/2 tsp caraway seed) 2 cups _v_i_n_e_g_a_r 1 Tbsp _b_r_o_w_n _s_u_g_a_r 2 tsp _s_a_l_t PPRROOCCEEDDUURREE (1) Layer beets in a glass or earthenware bowl, sprinkling layers with horseradish and cloves. (2) Boil vinegar with sugar and salt 2 minutes. Pour over the beets. Cover and refrigerate for 24 hours. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 15 minutes preparation, 1 day pickling. _P_r_e_- _c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski 2 Aug 2005 601 WIGILIA-4(A) Alt.Gourmand Cookbook (1 Dec 87) WIGILIA-4(A) SSLLEEDDZZIIEE MMAARRYYNNOOWWAANNEE WW SSMMIIEETTAANNIIEE WIGILIA-4 - Pickled Herring in Sour Cream This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 6 _p_i_c_k_l_e_d _h_e_r_r_i_n_g_, drained 1 _l_a_r_g_e _o_n_i_o_n_, peeled and chopped 1 _c_l_o_v_e _g_a_r_l_i_c_, crushed 6 _h_a_r_d_-_c_o_o_k_e_d _e_g_g_s_, peeled and chopped 1 _a_p_p_l_e_, cored and chopped 1 tsp _l_e_m_o_n _j_u_i_c_e 1 cup _s_o_u_r _c_r_e_a_m 1/4 tsp _s_a_l_t 1/4 tsp _p_e_p_p_e_r 2 Tbsp _f_r_e_s_h _d_i_l_l _o_r _p_a_r_s_l_e_y_, chopped PPRROOCCEEDDUURREE (1) Cut herring into small cubes. Mix herring with onion, eggs, apple, and lemon juice. (2) Combine sour cream, garlic, salt and pepper; add to herring mixture and mix well. Sprinkle with dill or parsley. (3) Serve with rye bread. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: approximate measure- ment OK. CCOONNTTRRIIBBUUTTOORR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski 2 Aug 2005 602 WIGILIA-5(V) Alt.Gourmand Cookbook (1 Dec 87) WIGILIA-5(V) KKAAPPUUSSTTAA KKIISSZZOONNAA ZZ GGRRZZYYBBAAMMII WIGILIA-5 - Stewed Sauerkraut with Mushrooms This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. This tastes better if you make your own sauerkraut (but that's another recipe). IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66)) 1 oz _d_r_i_e_d _m_u_s_h_r_o_o_m_s (or use 1/4 lb fresh mushrooms) 1/2 cup _w_a_r_m _w_a_t_e_r 1 _l_a_r_g_e _o_n_i_o_n 2 1/2 Tbsp _b_u_t_t_e_r 1 1/2 lbs _s_a_u_e_r_k_r_a_u_t_, rinsed and drained 1/3 cup _w_a_t_e_r 2 Tbsp _f_l_o_u_r _s_a_l_t _a_n_d _p_e_p_p_e_r PPRROOCCEEDDUURREE (1) Soak the dried mushrooms in 1/2 cup of warm water for 1 hour. (2) Saute' mushrooms and onion in butter in a skillet 3 minutes. (3) Add sauerkraut to mushrooms; cook and stir for 10 minutes. (4) Blend 1/3 cup water into flour. Mix with sauerkraut and sim- mer for 15 minutes. Season to taste with salt and pepper. NNOOTTEESS I usually like to add 1/4 cup of dark rum after cooking. That reminds me of the recipe I have for _b_i_g_o_s (similar in construction but with more ingredients). RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1 hour. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Original recipe passed down through generation and translated from Polish into English (with a few mods) by Edward Chrzanowski, MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski 2 Aug 2005 603 WIGILIA-6(V) Alt.Gourmand Cookbook (1 Dec 87) WIGILIA-6(V) KKUUTTIIAA WWIIGGIILLIIJJNNAA WIGILIA-6 - Christmas Eve Kutia This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 1 cup _c_r_a_c_k_e_d _w_h_e_a_t _o_r _b_u_l_g_u_r 2 cups _h_o_t _w_a_t_e_r 1/2 cup _p_o_p_p_y _s_e_e_d_s 1 cup _h_o_n_e_y 2 cups _w_a_t_e_r 1 tsp _s_a_l_t _f_e_s_t_i_v_e _s_p_i_r_i_t_s PPRROOCCEEDDUURREE (1) Soak wheat in 2 cups of hot water for 30 minutes. Bring to a boil and cook covered until tender. (2) Mix in poppy seed. (3) Cook honey with remaining 2 cups of water for 20 minutes. Cool and serve with wheat and poppy seed mixture. (4) For added enjoyment a liberal amount of festive spirits may be added. In Poland the festive spirit is usually called _S_p_i_r_i_t_u_s, which is grain alcohol. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1 hour. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski 2 Aug 2005 604 WIGILIA-7(SPV) Alt.Gourmand Cookbook (1 Dec 87) WIGILIA-7(SPV) ZZUUPPAA MMIIGGDDAALLOOWWAA WIGILIA-7 - Almond Soup This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66--88)) 5 cups _m_i_l_k 1/2 lb _b_l_a_n_c_h_e_d _a_l_m_o_n_d_s_, finely ground 1 tsp _a_l_m_o_n_d _e_x_t_r_a_c_t 2 cups _c_o_o_k_e_d _r_i_c_e 1/3 cup _s_u_g_a_r 1/4 cup _r_a_i_s_i_n_s _o_r _c_u_r_r_a_n_t_s PPRROOCCEEDDUURREE (1) Heat milk just to simmerring in a large saucepan. (2) Add all the ingredients; stir until well mixed. Cook over low heat 3 to 5 minutes. (3) Serve hot as is traditional for Christmas, or chill before serving. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1/2 hour. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski 2 Aug 2005 605 WIGILIA-8(V) Alt.Gourmand Cookbook (1 Dec 87) WIGILIA-8(V) KKLLUUSSKKII ZZ MMAAKKIIEEMM II RROODDZZYYNNKKAAMMII WIGILIA-8 - Noodles with Poppy Seed and Raisins This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 6 cups _b_o_i_l_i_n_g _w_a_t_e_r 1 tsp _s_a_l_t 3 cups _e_g_g _n_o_o_d_l_e_s 2 Tbsp _b_u_t_t_e_r_, melted 12 oz _p_o_p_p_y _s_e_e_d _c_a_k_e _a_n_d _p_a_s_t_r_y _f_i_l_l_i_n_g 1 tsp _v_a_n_i_l_l_a _e_x_t_r_a_c_t 1 tsp _l_e_m_o_n _j_u_i_c_e 1 1/2 tsp _g_r_a_t_e_d _l_e_m_o_n _p_e_e_l 1/3 cup _r_a_i_s_i_n_s PPRROOCCEEDDUURREE (1) Combine boiling water and salt in a large saucepan. Add noo- dles and cook until tender, then drain and cool. (2) Toss noodles with butter in the saucepan. (3) Combine poppy-seed filling with vanilla extract, lemon juice and lemon peel, and raisins. Add to noodles and mix well. Cook just until heated through. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 30 minutes. _P_r_e_c_i_s_i_o_n_: Approximate measure- ment OK. CCOONNTTRRIIBBUUTTOORR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski 2 Aug 2005 606 WIGILIA-9(B) Alt.Gourmand Cookbook (1 Dec 87) WIGILIA-9(B) SSTTRRUUCCLLEE ZZ MMAAKKIIEEMM WIGILIA-9 - Poppy seed rolls This recipe could be used as part of a 12 course meal known in Polish as Wigilia, or on its own. Wigilia is eaten after sundown on Christmas Eve. IINNGGRREEDDIIEENNTTSS ((MMaakkeess 22 rroollllss)) RROOLLLLSS 1/2 oz _a_c_t_i_v_e _d_r_y _y_e_a_s_t (two standard envelopes) 1/2 cup _w_a_r_m _w_a_t_e_r 4 1/2 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 3/4 cups _s_u_g_a_r 1/2 tsp _s_a_l_t 1/2 cup _b_u_t_t_e_r 2 _e_g_g_s 2 _e_g_g _y_o_l_k_s (save whites for the filling) 1/2 cup _s_o_u_r _c_r_e_a_m 1 tsp _v_a_n_i_l_l_a PPOOPPPPYY SSEEEEDD FFIILLLLIINNGG 2 Tbsp _b_u_t_t_e_r 10 oz _p_o_p_p_y _s_e_e_d_s_, coarsely ground 2 Tbsp _h_o_n_e_y 2 tsp _l_e_m_o_n _j_u_i_c_e 2 _e_g_g _w_h_i_t_e_s 1/2 cup _s_u_g_a_r 1/4 cup _c_a_n_d_i_e_d _o_r_a_n_g_e _p_e_e_l_, chopped fine 1/4 cup _s_t_e_a_m_e_d _r_a_i_s_i_n_s (steamed, or soaked in hot water, until soft) 2 tsp _g_r_a_t_e_d _l_e_m_o_n _p_e_e_l IICCIINNGG 1 cup _p_o_w_d_e_r_e_d _s_u_g_a_r 2 Tbsp _l_e_m_o_n _j_u_i_c_e PPRROOCCEEDDUURREE (1) Make the dough: soften the yeast in warm water in a bowl. (2) Mix flour with sugar and salt. Cut in the butter until mix- ture has a fine, even crumb. (3) Beat eggs and extra yolks; mix with yeast, then stir into the flour mixture. Add the sour cream and the vanilla and mix well. (4) Knead dough on floured surface for 5 minutes. Divide in half and roll each half into a 12 inch square. Cover. (5) Make the filling: melt butter in a large pan. Add poppy seed and stir-fry for 3 minutes. (6) Add honey, lemon juice, and raisins to poppy seeds. Cover and remove from heat. Let stand for 10 minutes. (7) Beat egg whites with sugar until stiff moist peaks form. Fold in orange and lemon peels and then gently fold in poppy seed mixture. (8) Spread half of the filling on each dough square (after you uncover them). Roll up as you would for a jelly-roll and seal the edges. Place on greased baking sheets and cover. Let rise until doubled in bulk (approx. 1 1/2 hours). (9) Preheat oven to 350 deg. F. Bake about 45 minutes, then remove from oven and cool. (10) Make the icing: mix powdered sugar and lemon juice until smooth. Spread this mixture evenly over the rolls. NNOOTTEESS You can grind poppy seeds in a mortar and pestle. Specialty food stores sell grinders specifically designed for poppy seeds. Some spice shops sell poppy seeds already ground, but like all spices they lose their freshness much more rapidly after they are ground. This year (1987) in Poland, the people are having a very hard time finding enough poppy seeds for their _s_t_r_u_c_l_e _z _m_a_k_i_e_m because there is a government crack- down on the growing of all poppies in an attempt to control opium pro- duction. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 3-4 hours including yeast rising time. _P_r_e_c_i_s_i_o_n_: Approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Original recipe passed down through the generations and translated from Polish into English (with a few mods) by 2 Aug 2005 607 WIGILIA-9(B) Alt.Gourmand Cookbook (1 Dec 87) WIGILIA-9(B) Edward Chrzanowski MFCF, University of Waterloo, Waterloo, Ontario, Canada echrzanowski@watmath.waterloo.edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski 2 Aug 2005 608 XMAS-ICECREAM(D) Alt.Gourmand Cookbook (2 Dec 87) XMAS-ICECREAM(D) FFRROOZZEENN CCHHRRIISSTTMMAASS PPLLUUMM PPUUDDDDIINNGG XMAS-ICECREAM - A southern-hemisphere Christmas plum pudding We here in the Southern Hemisphere have a summer Christmas so we have adapted some of the more traditional festive fare to local conditions. Here is one example. It is very easy, and it can be made up to a week ahead of using. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 88--1100)) 4 cups _m_i_x_e_d _d_r_i_e_d _f_r_u_i_t_s_, finely chopped 1 tsp _g_r_a_t_e_d _o_r_a_n_g_e _r_i_n_d 2 Tbsp _c_o_c_o_a 1/2 cup _b_r_a_n_d_y _o_r _m_a_s_a_l_a 2 tsp _g_e_l_a_t_i_n_e 1 Tbsp _b_o_i_l_i_n_g _w_a_t_e_r 1 gal. _v_a_n_i_l_l_a _i_c_e _c_r_e_a_m_, slightly softened but not melted PPRROOCCEEDDUURREE (1) Combine fruit, spice, orange rind, cocoa and brandy in a large saucepan. Over medium heat, bring almost to a boil, stirring occasionally. (2) Cool, stirring occasionally. (3) Mix gelatine and boiling water; simmer in a small pan for a few seconds, until evenly melted. Blend into fruit, chill. (4) Fold the fruit into the softened ice cream, blending evenly. (5) Pack into foil lined bowl, cover with foil and freeze overnight or longer. (6) To serve, unmould onto a serving plate, cut into wedges and serve with cinnamon-flavoured whipped cream. NNOOTTEESS The original recipe called for the use of a microwave to do the heating and cooking. This works well for melting the gelatine but is a bit of a nuisance otherwise. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate (timing matters). _T_i_m_e_: 15 minutes prepa- ration, overnight freezing. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Graham Tongs University of Melbourne, Parkville, Victoria, Australia graham@murdu.oz.au 2 Aug 2005 609 XMAS-PUDDING(D) Alt.Gourmand Cookbook (10 Feb 86) XMAS-PUDDING(D) NNAANNAA MMOOOONN''SS CCHHRRIISSTTMMAASS PPUUDDDDIINNGG XMAS-PUDDING - Old-fashioned Christmas boiled pudding This recipe was first written down by my great-grandmother. It's an old-fashioned boiled pudding, and was always a special part of Christ- mas in my family. Nana Moon's family came from Sofala, the site of the 1851 gold rush in New South Wales, Australia, where they raised sheep (before the gold rush). It's probably based on an English recipe. This recipe differs from others I've seen in that it uses no spices-- just dried fruit and brandy. Perhaps spices were too difficult to get--it tastes great anyway. IINNGGRREEDDIIEENNTTSS ((MMaakkeess ttwwoo ppuuddddiinnggss)) 3 cups _f_l_o_u_r (unbleached) 1/2 lb _s_u_e_t (see note below) 1 cup _b_r_o_w_n _s_u_g_a_r 1 cup _b_r_e_a_d _c_r_u_m_b_s 3/4 lb _r_a_i_s_i_n_s 3/4 lb _s_u_l_t_a_n_a_s (or golden raisins) 1/4 lb _c_u_r_r_a_n_t_s 1 cup _b_r_a_n_d_y (or orange juice, or a mixture of both) 1 Tbsp _g_o_l_d_e_n _(_c_a_n_e_) _s_y_r_u_p 5 _e_g_g_s 1/2 tsp _b_a_k_i_n_g _s_o_d_a 1 Tbsp _m_i_l_k PPRROOCCEEDDUURREE (1) Combine the suet, flour, sugar, breadcrumbs, fruit and brandy. (2) Cover, and allow to stand overnight. (3) Add the syrup and beaten eggs. (4) Dissolve the baking soda in the milk, and add to mixture. Stir until everything's combined. (The mixture will be fairly thick. My mother used to get help at this stage by telling us that if we stirred it three times and made a wish, the wish would come true. This only works with Christmas puddings.) (5) Place in two 1 1/2 quart pudding basins, cover with paper and several layers of aluminium foil, and steam for 4 hours. (6) When you're going to eat it, steam it for a further 2 hours. Serve by turning it out of the bowl, and pouring flaming brandy over it (see below). Serve with brandy butter (hard brandy sauce). NNOOTTEESS This pudding needs time to age between when you cook it and Christmas. My mother generally makes it about a month before. Keep it in the refrigerator until the day you will be eating it. Each pudding will serve about 8-10 people. If you halve the recipe, use 3 eggs. You can also add cherries, figs, almonds, and so on when you're adding the fruit. The suet can be replaced with some other form of shortening. The pack- aged suet we used to be able to get in Australia was only about 35% suet, the rest was cornflour (cornstarch). Avoid that at all costs. For a few years, we bought suet from the butcher and grated it our- selves (ok, we used a blender), but no one should have to do that (at least, not during an Australian summer). If you decide to go for authenticity and use a pudding bag, here's how: Get a large piece of calico (it must have a tight weave), and boil it for a few minutes. Rub flour into the inner surface. Place 1/2 the mixture on it, and bring the corners together, leaving room for the mixture to rise. Tie with string. Cook by immersing in boiling water--when you add extra water, it must be already boiling, or the pudding will get soggy. The pudding will be rounder, and have a better crust than one steamed in a pudding bowl. A good crust means that the brandy won't soak in when you light it, so it'll burn for longer. Age the pudding by hanging it in a cool, dry place. The problem with using a pudding bag is that it tends to grow mold if the climate is too humid. To light the pudding, heat about 1/4 cup of brandy in a saucepan. Light it, then pour over the pudding and carry it to the table. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 1 day waiting, 30 minutes preparation, 4 hours cooking, 1 month aging. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. 2 Aug 2005 610 XMAS-PUDDING(D) Alt.Gourmand Cookbook (10 Feb 86) XMAS-PUDDING(D) CCOONNTTRRIIBBUUTTOORR Kathy Morris Stanford University, Palo Alto, Calif., USA sun!navajo!morris morris@navajo.stanford.edu 2 Aug 2005 611 XMAS-STARS(D) Alt.Gourmand Cookbook (29 Nov 86) XMAS-STARS(D) CCHHRRIISSTTMMAASS SSTTAARRSS XMAS-STARS - Frosted cookie-cutter cookies My mom got this recipe many years ago in a cookbook that came in installments, so it didn't have a name on the binder and I don't know what it was called. She had us (the kids) make these cookies every year. IINNGGRREEDDIIEENNTTSS ((22--44 ddoozzeenn)) CCOOOOKKIIEESS 1 cup _s_o_l_i_d _s_h_o_r_t_e_n_i_n_g (not butter) 2/3 cup _g_r_a_n_u_l_a_t_e_d _s_u_g_a_r 2 _e_g_g_s 1 tsp _s_a_l_t 1 tsp _v_a_n_i_l_l_a 1 tsp _a_l_m_o_n_d _f_l_a_v_o_r_i_n_g 2 3/4 cup _f_l_o_u_r FFRROOSSTTIINNGG 1 1/2 cup _p_o_w_d_e_r_e_d _s_u_g_a_r 2 Tbsp _c_r_e_a_m _o_r _m_i_l_k 1 1/2 tsp _v_a_n_i_l_l_a (not Mexican, unless you like tan frosting) _f_o_o_d _c_o_l_o_r_i_n_g PPRROOCCEEDDUURREE (1) Cream together the shortening and sugar. Beat in the eggs, salt, and flavorings. (2) Stir in the flour until blended. (3) Chill in the refrigerator for an hour or two. (4) Preheat oven to 375 deg. F. (5) Roll out on a floured surface to a thickness of 1/8 to 1/4 inch. Cut with the cookie cutters of your choice (this was always a cause for argument in our family). (6) Bake on ungreased cookie sheets until tan around the edges-- about 8-10 minutes. (7) Allow to cool. (8) Make the frosting by beating together the sugar, milk, and vanilla until smooth. Divide and color each portion. (9) Frost the cookies. NNOOTTEESS These cookies are about the only ones I know that taste better cooked and cold than as raw dough. Cinnamon red hots make good eyes for animals or Santas. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 15 minutes preparation, 2 hours chilling, 15 minutes rolling and baking. _P_r_e_c_i_s_i_o_n_: measure the ingre- dients. CCOONNTTRRIIBBUUTTOORR Kate Hedstro"m UC San Diego, San Diego, Calif., USA {ihnp4,decvax,ucbvax}!sdcsvax!sdcc6!ix403 2 Aug 2005 612 YAM-CURRY(V) Alt.Gourmand Cookbook (21 Apr 86) YAM-CURRY(V) YYAAMM CCUURRRRYY YAM-CURRY - Yams in yogurt and spices--good lamb curry substitute The yams in this dish are cooked in a sauce very much like that tradi- tionally used for meat. Serve with chapatis and rice. The recipe is derived from one in _T_h_e _H_a_m_l_y_n _C_u_r_r_y _C_o_o_k_b_o_o_k, by Meera Taneja, which I recommend highly. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44)) 1 lb _t_e_n_d_e_r _y_a_m_s 1-2 Tbsp _s_a_l_t 3 cups _v_e_g_e_t_a_b_l_e _o_i_l _f_o_r _d_e_e_p _f_r_y_i_n_g 2 in _f_r_e_s_h _g_i_n_g_e_r _r_o_o_t 1 _g_a_r_l_i_c _c_l_o_v_e 2-3 Tbsp _v_e_g_e_t_a_b_l_e _o_i_l 1 tsp _c_u_m_i_n _s_e_e_d_s 2 _g_r_e_e_n _c_a_r_d_a_m_o_m_s 1 _b_a_y _l_e_a_f 4 _p_e_p_p_e_r_c_o_r_n_s 1 inch _s_t_i_c_k _c_i_n_n_a_m_o_n 1 tsp _t_u_r_m_e_r_i_c 1/2 tsp _c_h_i_l_i _p_o_w_d_e_r (or use cayenne pepper) 1 tsp _g_r_o_u_n_d _c_o_r_i_a_n_d_e_r 1/2 tsp _g_a_r_a_m _m_a_s_a_l_a _(_o_p_t_i_o_n_a_l_) to taste _s_a_l_t 4 oz _f_r_e_s_h _t_o_m_a_t_o_e_s (or use 8 oz canned tomatoes) 4 Tbsp _y_o_g_u_r_t 1 1/2 cups _w_a_t_e_r 1 Tbsp _c_h_o_p_p_e_d _c_o_r_i_a_n_d_e_r _l_e_a_v_e_s _(_c_i_l_a_n_t_r_o_) PPRROOCCEEDDUURREE (1) Peel the yams, cut them into 1 inch cubes, place in a colan- der and sprinkle liberally with salt. Let stand 10-15 min- utes, then dry on paper towels. (2) Meanwhile, finely chop the onion, ginger, and garlic, and roughly chop the tomatoes. Heat the il over a moderate flame, add the cumin seed, and cook until they begin to splutter. Add the chopped onion, ginger, and garlic. Cook until the onion is a rich golden color. Add all the spices and season with salt to taste. Cook a few seconds more, and then add the tomatoes. Let this cook while you continue as below. (3) Heat the oil for deep frying to 350 deg. F and cook the yam cubes, a few at a time, until golden brown. Drain on absorbent kitchen paper. Set aside. (4) Add the yogurt to the tomato mixture, and continue to cook until the oil begins to separate out. Add the water and bring to a boil. Let boil a few minutes, then add the yam cubes, reduce heat, and simmer, covered, for about 25 minutes. (5) Serve hot, garnished with the chopped coriander. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 1 hour preparation, 30 minutes cooking. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR John Hughes Brown University, Providence RI _i_h_n_p_4_!_b_r_u_n_i_x_!_j_f_h 2 Aug 2005 613 YEAST-ROLLS(B) Alt.Gourmand Cookbook (26 Mar 87) YEAST-ROLLS(B) EEAASSYY RREEFFRRIIGGEERRAATTOORR RROOLLLLSS YEAST-ROLLS - An utterly reliable recipe for yeast rolls. I believe this recipe started its life on the back of a Fleischman's Yeast package, but it has been memorized and modified for about ten years now. It is the most reliable yeast recipe I've ever seen: it's never failed on me, and it always does an amazing amount of rising (my family calls them mushroom rolls). IINNGGRREEDDIIEENNTTSS ((MMaakkeess 2244 rroollllss)) 6 1/4 cups _a_l_l_-_p_u_r_p_o_s_e _f_l_o_u_r 1/2 cup _s_u_g_a_r 2 tsp _s_a_l_t 2 Tbsp _d_r_y _y_e_a_s_t (each package is about 1 Tbsp) 1/2 cup _m_i_l_k 1 1/2 cups _w_a_t_e_r 1/4 cup _b_u_t_t_e_r 1 _e_g_g _v_e_g_e_t_a_b_l_e _s_h_o_r_t_e_n_i_n_g _o_r _m_o_r_e _b_u_t_t_e_r PPRROOCCEEDDUURREE (1) Combine 2 cups of flour, sugar, salt, and undissolved yeast. (2) Heat milk, water, and butter until liquids are very warm (120-130 deg. F). Add to dry ingredients. (3) Beat 2 minutes at medium speed (I've never used an electric mixer, by the way. Just stir until things are evenly com- bined and not terribly lumpy.) (4) Add egg and 1 cup flour. Beat at high speed 2 minutes. Add enough additional flour to make a soft dough. This is where the arm muscles get their exercise! (5) Grease top of dough (with butter or vegetable shortening). Cover the bowl and refrigerate it overnight. (6) Divide the dough into 24 equal pieces. Shape them into balls, and place each in a greased muffin cup. (7) Cover; let rise in a warm place (75-100 deg. F) until dou- bled. This will take between 1 and 1 1/2 hours. Towards the end of the rising period, preheat the oven to 400 deg. F. (8) Bake at 400 deg. F for 12 to 15 minutes. Store the rolls tightly covered--that is, if there are any left. NNOOTTEESS This is the first really good yeast bread recipe I discovered when I started making bread in the sixth grade. Done carefully, it can approach a delicate, cakelike texture. It doesn't have to be shaped into rolls, of course -- try it in a regular bread pan, or in fancy shapes. I use Fleischman's dry yeast. I suppose cake yeast can be used, but it always seemed like a nuisance to me. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 1 hour of work spread over 2 days. _P_r_e_c_i_s_i_o_n_: measure the ingredients. CCOONNTTRRIIBBUUTTOORR Jean Marie Diaz (aka AMBAR) Massachusetts Institute of Technology Cambridge, MA "I choose this place to call my own; The only grace I've ever known. I never tire of legends grown; We dream too much, and time has flown...." 2 Aug 2005 614 YOGURT-CAKES(B) Alt.Gourmand Cookbook (18 Dec 84) YOGURT-CAKES(B) YYOOGGUURRTT PPAANNCCAAKKEESS YOGURT-CAKES - Amazingly good baking-powder and yogurt pancakes Cooks like to show off by making fancy glamorous recipes to serve to their friends by candle light. Here is a simple ordinary recipe to serve to your family for breakfast in the morning. I love pancakes and I make many varieties and I am an inveterate exper- imenter. This recipe is the one I have developed over the years to replace buttermilk pancakes because I never have buttermilk on hand in the refrigerator like my grandmother did. I made this recipe this very morning with blueberries in it. I do have yogurt in my fridge, though, and the yogurt can substitue for the buttermilk. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 5 _l_a_r_g_e _e_g_g_s (or 6 medium eggs) 1 1/4 cups _m_i_l_k 8 oz _p_l_a_i_n _y_o_g_u_r_t (I use Dannon and Knudsen. Other brands might require different amounts) 1/2 cup _v_e_g_e_t_a_b_l_e _o_i_l (or less for dieters; but use at least 2 Tbsp) 2 1/3 cups _w_h_i_t_e _f_l_o_u_r (measure carefully, after sifting) 4 tsp _b_a_k_i_n_g _p_o_w_d_e_r 1 Tbsp _s_u_g_a_r 1/2 tsp _s_a_l_t PPRROOCCEEDDUURREE (1) Preheat griddle and oil very very lightly. (2) Separate the eggs; beat the yolks in a bowl big enough to hold the whole recipe. Add the yogurt and beat again; add the milk and oil and beat again. Rinse the eggbeater. (3) In a separate bowl, mix all the dry ingredients (flour, bak- ing powder, sugar, and salt). Sift together. I use a flour sifter for this, but if you insist on measuring your flour without sifting it, then you can try using a wire whip to blend the dry ingredients. (4) Using a clean eggbeater, beat the eggwhites until they are fluffy. (5) Dump the dry ingredient mixture into the big bowl containing the milk mixture, stir for about 2 seconds just to get the dry ingredients under the surface of the liquid, and then dump the beaten eggwhites into the big bowl. (6) Now beat this mixture lightly and slowly with a fork until it is more or less uniform. If you beat too much, or too fast, then it will get gummy. Don't try to get rid of lumps. (7) Cook on the hot griddle. NNOOTTEESS I like to put fresh blueberries in these pancakes after I pour them on the griddle. Make sure that your maple syrup is hot and that your but- ter is soft. You can heat syrup in the microwave or you can heat it by sticking the syrup jar in a pan of boiling water. This same recipe also makes really good waffles if you reduce the milk to 1 cup, but if you are going to make waffles, you shouldn't cut back on the oil. If you are dieting, stick to pancakes. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy to moderate. _T_i_m_e_: 10 minutes plus cooking time. _P_r_e_c_i_s_i_o_n_: measure carefully. CCOONNTTRRIIBBUUTTOORR Brian Reid DEC Western Research Lab, Palo Alto CA reid@decwrl.DEC.COM -or- {decvax,ucbvax,ihnp4,sun}!decwrl!reid 2 Aug 2005 615 YOGURT-FROZ-1(D) Alt.Gourmand Cookbook (1 Mar 88) YOGURT-FROZ-1(D) FFRRUUIITTYY FFRROOZZEENN YYOOGGUURRTT YOGURT-FROZ-1 - A low-calorie frozen dessert with yogurt and fruit This refreshing and healthful dessert can be made with any of several types of fruit, such as bananas or strawberries, for a low calorie sum- mer-time treat. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 66--88)) 2/3 cup _s_u_g_a_r (or vary based on sweetness of fruit) 1/2 cup _o_r_a_n_g_e _j_u_i_c_e 2 cups _f_r_u_i_t_, cut into pieces 2 tsp _l_e_m_o_n _j_u_i_c_e 1 cup _p_l_a_i_n _y_o_g_u_r_t 2 _e_g_g _w_h_i_t_e_s PPRROOCCEEDDUURREE (1) Combine sugar and orange juice in a saucepan. Heat and stir until sugar is dissolved. Set aside to cool. (2) Whirl fruit and lemon juice in blender until fruit is pulp. Add yogurt, blending well. With motor running, add cooled orange juice mixture. (3) Pour into a 9-inch square flat pan and place in freezer for two hours or until mixture is frozen into a slush. (4) Break up mixture and put in mixer bowl. Beat until smooth, adding eggs one at a time. Continue beating until light and fluffy. (5) Return to pan or freezer-proof dessert containers and freeze until firm, about one hour. NNOOTTEESS For very juicy fruit, such as raspberries or frozen fruit, the orange juice may be decreased in proportion to the amount of juice. Increase the lemon juice by 1 tsp for each 1/8 cup the orange juice is decreased. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes preparation, 3 hours freezing. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Cathy Hooper ISC Systems Corporation, Spokane, Washington, USA cathyh@iscuva.iscs.com 2 Aug 2005 616 ZUCCHINI-GING(V) Alt.Gourmand Cookbook (2 Jun 86) ZUCCHINI-GING(V) ZZUUCCCCHHIINNII SSHHRREEDDSS WWIITTHH GGIINNGGEERR ZUCCHINI-GING - Zucchini with ginger and chili peppers This is a nice spicy vegetable dish. It goes well with fish, espe- cially catfish. I've always used zucchini, though it works as well with carrots or cucumbers. You can serve it as an appetizer or as a side dish, hot or cold. The recipe is originally from _T_r_a_v_e_l _& _L_e_i_s_u_r_e magazine. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 44--66)) 2 Tbsp _v_e_g_e_t_a_b_l_e _o_i_l 1 tsp _w_h_o_l_e _c_u_m_i_n 1 Tbsp _g_i_n_g_e_r_, shredded 1 Tbsp _g_r_e_e_n _c_h_i_l_i _p_e_p_p_e_r_s_, shredded 1 lb _z_u_c_c_h_i_n_i_, cut into long thin strips (1/8 x 3 inches) 1 _m_e_d_i_u_m _r_i_p_e _t_o_m_a_t_o_, peeled, seeded and shredded 1 1/2 tsp _l_e_m_o_n _j_u_i_c_e _s_a_l_t _t_o _t_a_s_t_e 1 Tbsp _f_r_e_s_h _c_o_r_i_a_n_d_e_r_, chopped PPRROOCCEEDDUURREE (1) Heat the oil in a large frying pan over high heat for 3 min- utes. (2) Add the cumin, let the oil darken slightly (about 10 seconds) and add ginger and chili. Cook for 30 seconds, stirring fre- quently. (3) Add the zucchini and stir-fry for 3-4 minutes. Add tomato during the last 2 minutes of cooking. (4) Turn off the heat. Sprinkle lemon juice and salt to taste, mix, transfer to a serving plate and garnish with coriander. NNOOTTEESS I've found that this recipe works best if you use small zucchini, so that each slice has some peel (skin?) attached. Center slices without peel/skin fall apart. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: easy. _T_i_m_e_: 10 minutes. _P_r_e_c_i_s_i_o_n_: approximate measure- ment OK. CCOONNTTRRIIBBUUTTOORR Nancy Mintz UNIX System Development Lab AT&T Information Systems, Summit, NJ ihnp4!attunix!nlm 2 Aug 2005 617 ZUCCOTTO(D) Alt.Gourmand Cookbook (10 Jun 85) ZUCCOTTO(D) FFLLOORREENNTTIINNEE ZZUUCCCCOOTTTTOO ZUCCOTTO - Ladyfingers with cream and rum This makes a great dessert for a party. It only takes about an hour to make (more if you bake a cake yourself instead of buying one) and only requires a few seconds to get ready when served. IINNGGRREEDDIIEENNTTSS ((SSeerrvveess 1100--2200)) 10-12 oz _c_a_k_e _o_r _l_a_d_y _f_i_n_g_e_r_s (lady fingers, pound cake, or sponge cake. If you make sponge cake, a 6-egg cake is about right) 3 cups _w_h_i_p_p_i_n_g _c_r_e_a_m 1/4 cup _s_p_i_r_i_t_s (rum or amaretto or whatever you like. See step 2 for quantity hints.) assorted _f_l_a_v_o_r_i_n_g_s (chocolate, nuts, coffee, liqueurs, extracts...) 2 tsp _u_n_f_l_a_v_o_r_e_d _g_e_l_a_t_i_n (optional) 3 Tbsp _p_o_w_d_e_r_e_d _s_u_g_a_r (or more or less, to taste) PPRROOCCEEDDUURREE (1) Line a large hemispherical bowl with the cake or lady fin- gers. If you use cake, cut slices in half diagonally to make large triangles and arrange them in a sunburst pattern. If you use lady fingers, cut some in half diagonally and arrange in a flower-like pattern. (2) Douse generously with spirits; cake should be quite wet but not soggy. (3) Dissolve the gelatin in 2 tablespoons hot water in a cup; place the cup in a bowl of very hot water so the gelatin melts. Check occasionally to make sure the surrounding water stays hot. (I suppose you could use a microwave for this, but I've never tried.) (4) Divide the cream into two very cold bowls. Whip each until stiff; if the flavoring for either half isn't sweet, add pow- dered sugar to taste at this point. Beat the dissolved gelatin into the cream. Flavor each half separately. Spread one half around the inside of the cake-lined bowl; fill with the other half. (5) Top with more cake and douse with more spirits. Since this part doesn't show you don't need to be creative. (6) Cover with plastic wrap and chill overnight. (7) Turn out onto a platter and garnish with chopped nuts, grated chocolate, or powdered sugar if desired. Cut into wedges; serves about 10-20 people depending. NNOOTTEESS The most recent zuccotto I made used rum to flavor the lady fingers. The first filling had powdered sugar, vanilla extract, and 1 1/2 oz chopped semi-sweet chocolate. The second had 5 oz melted semi-sweet chocolate mixed with about 2 tsp instant coffee dissolved in a little boiling water, and another 1 1/2 oz chopped semi-sweet chocolate. (Just chop 3 of the squares of chocolate and melt the other 5). Chopped hazelnuts or almonds are also quite good. You can make a smaller one by using less, of course! RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 60 minutes preparation, overnight cooling. _P_r_e_c_i_s_i_o_n_: no need to measure. CCOONNTTRRIIBBUUTTOORR -paul asente decwrl!glacier!cascade!asente asente@Cascade.ARPA "Is there a center for someone who feels he never knows what's going on?" -C. Brown 2 Aug 2005 618 ZWETSCHGEND(D) Alt.Gourmand Cookbook (21 May 86) ZWETSCHGEND(D) ZZWWEETTSSCCHHGGEENNDDAATTSSCCHHII ZWETSCHGEND - A Bavarian plum delicacy for dessert My mother and grandmother make this Bavarian specialty without a recipe; this recipe is from my mother, after I pressed her to write it down so I could make my own. It also includes variations from a few other folks that you might like to try. Roughly translated from Bavar- ian to German, this is _P_f_l_a_u_m_e_n_k_u_c_h_e_n, which, roughly translated from German to to English is _P_l_u_m _c_a_k_e. However, _Z_w_e_t_s_c_h_g_e_n aren't ordinary plums, a _D_a_t_s_c_h_i isn't really a _K_u_c_h_e_n, and a _K_u_c_h_e_n is most definitely nnoott a cake! This dessert is made of the slightly tart Italian plums, which are unfortunately only available at certain times of the year. Don't try to make it with ordinary plums; they're too sweet and too juicy. IINNGGRREEDDIIEENNTTSS ((FFiillllss oonnee rroouunndd ccaakkee ppaann)) 1/4 lb _b_u_t_t_e_r 1/3 cup _s_u_g_a_r 1/2 tsp _v_a_n_i_l_l_a (or use vanilla sugar) 1 _e_g_g 1 pinch _s_a_l_t (only if you use unsalted butter) 1 tsp _l_e_m_o_n _p_e_e_l 1 Tbsp _s_o_u_r _c_r_e_a_m 1 3/4 cup _f_l_o_u_r 1 tsp _b_a_k_i_n_g _p_o_w_d_e_r 2 cups _I_t_a_l_i_a_n _p_l_u_m_s OOPPTTIIOONNAALL SSTTRREEUUSSEELL TTOOPPPPIINNGG 6 Tbsp _b_u_t_t_e_r 3/4 cup _f_l_o_u_r 1/3 cup _s_u_g_a_r 1/2 tsp _c_i_n_n_a_m_o_n PPRROOCCEEDDUURREE (1) In a large bowl, cream the butter, add the sugar (and vanilla), add the egg, (salt,) lemon peel, and sour cream. Mix the flour and baking powder, and add that. (2) Pit the plums, splitting them into halves or thirds. Grease the pan and spread the dough. Liberally spread plums over the dough, meat side up. If the plums are sour (as opposed to just tart), sprinkle them lightly with sugar. (3) To make the optional _S_t_r_e_u_s_e_l topping, cream the butter, add flour, sugar and cinnamon. Sprinkle over the plums. (4) Bake for 30-45 minutes in the middle rack at 375 deg. F. Be careful not to let the bottom burn! (5) Serve liberally topped with freshly-made whipping cream. NNOOTTEESS A _D_a_t_s_c_h_i may actually be made with any fruit; I happen to love it with _Z_w_e_t_s_c_h_g_e_n the best. I don't know this with _S_t_r_e_u_s_e_l on top, and never prepare it that way, but several of my acquaintances swear by it. Made with other fruit, I would be more likely to accept the _S_t_r_e_u_s_e_l. If you like, you may sprinkle rum or cinnamon over the fruit before baking. Also, you might try substituting rum for the sour cream in the dough, or just adding both. If you want to make a cookie-sheet-sized _D_a_t_s_c_h_i, simply double the recipe. RRAATTIINNGG _D_i_f_f_i_c_u_l_t_y_: moderate. _T_i_m_e_: 20 minutes preparation, 20 minutes baking. _P_r_e_c_i_s_i_o_n_: approximate measurement OK. CCOONNTTRRIIBBUUTTOORR Chris Kent DEC Western Research Lab, Palo Alto, California kent@decwrl.DEC.COM {ihnp4,ucbvax,decvax}!decwrl!kent 2 Aug 2005 619 THIS PAGE ENDS A SECTION IT IS INTENTIONALLY BLANK 2 Aug 2005 0 CONTENTS(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) CONTENTS(Recipes) 1 ADVOKAAT ADVOKAAT - Egg-cognac: a potent sweet alcoholic beverage 2 AFRICAN VEGETABLE STEW AFRICAN-STEW - A spicy vegetable stew 3 PENNSYLVANIA ALTAR BREAD ALTAR-BREAD - An earthy whole-wheat bread used for communion 5 AMBROSIA AMBROSIA - Simple desert for failed Pavlova attempts 6 BAKED APPLES APPLE-BAKE - A quick substitute for apple pie 7 APPLE-MOLASSES BREAD APPLE-BREAD - A simple, fragrant apple nut raisin bread 8 APPLE CRISP APPLE-CRISP - Easy baked apple dessert 9 APPLE CRUMB PIE APPLE-PIE-1 - One-crust apple crumb pie 10 SOUTHERN CREAM APPLE PIE APPLE-PIE-2 - Apple pie with sour cream goodness 12 SECOND DAY APPLE SQUARES APPLE-SQUARES - Sugary, moist apple squares 13 APPLESAUCE SALAD APPLESAUCE-SLD - Applesauce jello salad 14 ARMENIAN RICE ARMENIAN-RICE - Rice with noodles in chicken broth 15 ARTICHOKE-SPINACH CASSEROLE ARTICHOKE-CASS - Vegetable casserole with artichokes and spinach 16 SUMMER ASPARAGUS SOUP ASPARAG-SOUP-1 - A light and simple asparagus soup 18 FRUIT CORNISH HENS AUTUMN-HENS - Cornish game hens stewed in fruit and sugar 19 CHICKEN SOUP AVGOLEMONO AVGOLEMONO - Greek style egg & lemon chicken soup 21 QUICK AVGOLEMONO SOUP AVGOLEMONO-2 - Greek egg-lemon soup 22 BAKLAVA BAKLAVA - An incredibly sweet and wonderful Balkan dessert 24 AYALLA'S BANANA BREAD BANANA-BREAD - Banana-nut bread 25 BANANA SPLIT CAKE BANANA-CAKE - A no-cooking cake with fruit and whipped cream 27 BEP'S BARMI GORENG BARMI-GORENG - A tasty Indonesian dish 29 BASMATI RICE PILAF BASMATI-RICE-1 - Basmati rice with carrots 31 SUNSHINE BEAN CASSEROLE BEAN-CASS-1 - An easy bean casserole 32 BEEF STOCK BEEF-STOCK - A basic brown soup stock 33 BEER & CHEESE SOUP BEER-CHS-SOUP - an easy quick tummy-warming soup 34 BEETS IN MUSTARD SAUCE BEET-MUSTARD - Beets in a tangy mustard sauce 35 BERLINERKRANZER BERLINERKRANZ - Norwegian wreath cookies 36 BERRY COBBLER BERRY-COBBLER - Berry cobbler 38 BISCUITS SUPREME BISCUITS-1 - Simple, fluffy biscuits 2 Aug 2005 i CONTENTS(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) CONTENTS(Recipes) 40 BLACK-EYED PEAS AND RICE BLACK-EYE-RICE - Spicy Caribean Black-Eyed Peas and Rice 41 BLACK BEAN SOUP BLACKBEAN-SOUP - Soup with black beans and ham hocks 43 BLACK BOTTOM CUPCAKES BLACKBOTTOM - Chocolate cupcakes with a cream cheese filling 45 BLACK FOREST PIE BLKFOREST-PIE - A rich chocolate/cherry pie 46 PEANUT BUTTER BON BONS BON-BONS - Chocolate and peanutbutter holiday treat 47 BOUILLABAISSE BOUILLABAISSE - Marseille style fish soup 50 BRAN MUFFINS BRAN-MUFFINS - Easy and good bran muffins 51 BRAN MUFFINS BRAN-MUFFINS-2 - Tasty muffins with bran and dried fruit 52 SETTIN' 'ROUND BREAD BREAD - A 7-grain bread for toasting or eating plain 54 SWEDISH RYE BREAD BREAD-RYE - A sweet, dark whole-grain rye bread 56 MARGARET RUDKIN'S BREAD STUFFING BREAD-STUFF-1 - A stuffing recipe from the founder of Pepperidge Farm 58 PLAIN OLD BREAD BREAD-WHITE-1 - Ordinary white bread 60 BREAKFAST CASSEROLE BREAKFAST-CAS - A baked egg, sausage, and bread casserole 62 BRIAMI BRIAMI - Greek vegetable casserole 63 BROCCOLI BISQUE BROC-BISQUE - A broccoli soup - hot or cold 64 CREAM OF BROCCOLI SOUP BROCCOLI-SOUP - Addictive broccoli soup 66 DOUBLE-FROSTED BROWNIES BROWNIES-1 - Very rich brownies with double frosting 68 BROWNIES II BROWNIES-2 - Serious chocolate brownies 69 BOBS BUFFET BISCUITS BUFFET-BISCUIT - Some not-so-plain biscuits 70 BUTTER COOKIES BUTTER-COOKIES - Simple butter cookies 71 BUTTERNUT SQUASH CASSEROLE BUTTERNUT-SQSH - Butternut squash and carrot casserole 72 BUTTERNUT BISCUITS BUTTERNUTS - Biscuits (cookies) with butter and coconut 73 BUTTERSCOTCH MERINGUE BUTTERSCOTCH - Butterscotch pudding with a meringue top 74 RED CABBAGE WITH APPLES CABBAGE+APPLES - A fruity cabbage saute' 75 CABBAGE KOBENHAVEN CASSEROLE CABBAGE-CASS - Danish cabbage and beef casserole 76 FRENCH CABBAGE SALAD CABBAGE-SALAD - Wilted cabbage salad with bacon 77 CABBAGE AND POTATOES CABBAGE-SPUDS - Cabbage and Potatoes 78 CAJUN LAMB WITH RICE CAJUN-LAMB - Spicy roast lamb with rice 79 BIAGIO'S SPAGHETTI CARBONARA CARBONARA - Spaghetti carbonara, Neapolitan style 2 Aug 2005 ii CONTENTS(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) CONTENTS(Recipes) 81 SPAGHETTI ALLA CARBONARA II CARBONARA-2 - Spaghetti with raw eggs and Italian bacon 83 CARROT RAISIN BARS CARROT-BARS - Chewy carrot raisin and nut bars 84 STEAMED CARROT PUDDING CARROT-PUDDING - An old Welsh steamed carrot pudding 86 HELEN'S CARROT CAKE CARROTCAKE-1 - Carrot cake with cream cheese filling 88 CARROT CAKE CARROTCAKE-2 - UCLA Medical center carrot cake 89 EASY CARROTS AU GRATIN CARROTS-GRATIN - A simple and unusual carrot-cheese casserole 90 CATFISH COURTBOUILLON CATFISH-BOIL - Cajun Catfish 91 CAULIFLOWER AND CHEESE CAULIFLOWER-1 - Steamed cauliflower with mushrooms and parmesan 92 SPICED CAULIFLOWER CAULIFLOWER-2 - Spiced cauliflower 93 CREAM CHEESE BUTTER COOKIES CBUTTR-COOKIES - Simple filled butter cookies with cream cheese 94 CELERY ROOT SALAD CELERY-SALAD - Cooked celery root in vinaigrette 95 CHAFFCOMBE APPLE PUDDING CHAFF - Apple and orange pudding with oats on top 96 CHALLAH I CHALLAH-1 - A traditional Jewish bread 98 CHALLAH II CHALLAH-2 - Braided egg bread 100 CHALLAH CHALLAH-3 - Jewish egg bread 101 CHALUPA CHALUPA-1 - A Mexican meat and bean dish, similar to chili 102 CHAROSET CHAROSET - Traditional Seder accompaniment 103 GRITS CASSEROLE CHEESE-GRITS - A southern U.S. classic 104 PUMPKIN CHEESE SOUP CHEESE-SOUP1 - Cheese soup in a pumpkin shell 106 CHEESECAKE I CHEESECAKE-1 - Legendary cheesecake 108 CHOCOLATE CHEESECAKE CHEESECAKE-2 - Picture-perfect chocolate cheesecake 110 CHEESECAKE II CHEESECAKE-3 - Restaurant-style cheesecake 111 DON CHANEY'S CHEESECAKE CHEESECAKE-4 - Ultimate cheesecake 112 RS CHEESECAKE CHEESECAKE-5 - A moist cheesecake with a wonderful crust 113 BO'S CHOCOLATE CHIP CHEESECAKE CHEESECAKE-6 - A truly decadent chocolate chip cheesecake 115 CHEESECAKE 7 CHEESECAKE-7 - Amaretto-amaretti chocolate cheesecake 117 CHEESECAKE VIII CHEESECAKE-8 - Food processor cheesecake 118 HAZELNUT CHERRY TART CHERRY-HAZLNUT - A thoroughly decadent desert 120 PILAF WITH SOUR CHERRIES AND LENTILS CHERRY-PILAF - Pilaf with sour cherries and lentils 2 Aug 2005 iii CONTENTS(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) CONTENTS(Recipes) 122 CHERRY CREAM CHEESE PIE CHERRYCHEESE-1 - A simple cherry cream cheese pie 123 CHESTNUT STUFFING CHESTNUT-STUFF - Poultry stuffing with chestnuts, bread, and wine 124 KUNG PAO CHICKEN CHICK-KUNG-PAO - Stir-fried chicken with vegetables 125 CHICKEN MILANAISE CHICK-MILAN - Chicken with white sauce 126 CHICKEN ADOBO CHICKEN-ADOBO - Filipino chicken with garlic 127 APRICOT CHICKEN CHICKEN-APRICT - Chicken embalmed in apricot nectar 128 KELLY'S ASIAN CHICKEN CHICKEN-ASIAN - Chicken with garlic and hot peppers 129 CHICKEN WITH BASIL SAUCE CHICKEN-BASIL - Oven-baked chicken pieces with basil sauce 130 ORANGE-BOURBON CHICKEN CHICKEN-BOURBN - Chicken in orange bourbon sauce with buttered almonds 131 CHICKEN BROTH CHICKEN-BROTH - Rich homemade chicken broth 133 CHICKEN CACCIATORE I CHICKEN-CACC-1 - Southern-Italian style baked chicken 134 CINNAMON CHICKEN CHICKEN-CINN-1 - Chicken with tomatoes and cinnamon 135 MURGH MUSALLAM CHICKEN-CURRY - Chicken curry 137 QUICK CHICKEN CURRY CHICKEN-CURRY2 - An Easy-to-prepare chicken curry 138 CURRY CHICKEN WITH GRAPES CHICKEN-CURRY3 - Chicken fruit salad curry 139 ANDY'S MURGH KURMA CHICKEN-CURRY4 - A simple chicken curry 140 GREAT GRAPE CHICKEN CHICKEN-GRAPE - Chicken in wine with grapes and orange 141 CHICKEN-SAUSAGE GUMBO CHICKEN-GUMBO - Gumbo with chicken and Andouille sausage 143 CHICKEN KORMA CHICKEN-KORMA - Indian braised chicken with onions, cloves, and ginger 145 DEEP-FRIED LEMON CHICKEN CHICKEN-LEMON - Crispy chunks of chicken in sweet lemon sauce 147 SUPREMES DE VOLAILLE ROUGE ET VERT CHICKEN-LIME - Chicken breasts in tomato-lime sauce 148 QUICK MACADAMIA CHICKEN CHICKEN-MACAD - Quick and easy chicken with macadamia nuts and honey 149 QUICK CHICKEN MARINARA CHICKEN-MARNAR - A quick and easy chicken with cheese and marinara 150 MICRONESIAN CHICKEN CHICKEN-MICRN - Easy marinated chicken for outdoor BBQ 151 QUICK CHICKEN MOLE CHICKEN-MOLE-1 - a microwave version of mole poblano 153 KILLER CHICKEN MOLE CHICKEN-MOLE-2 - Chicken or duck in hot mole sauce 154 CURRIED PEANUT CHICKEN CHICKEN-PEANUT - Chicken in a spicy peanut sauce 155 CHICKEN AND PINEAPPLE CHICKEN-PINE1 - Chicken with pineapple and soya sauce 156 POPPYSEED CHICKEN CHICKEN-POPSD - Chicken casserole with poppy seeds 2 Aug 2005 iv CONTENTS(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) CONTENTS(Recipes) 157 CHINESE CHICKEN SALAD CHICKEN-SALAD1 - Chicken salad with Chinese seasonings 159 SHANTUNG CHICKEN CHICKEN-SHANT - Quick Asian-style chicken breast 160 EASY SWEET AND SOUR CHICKEN CHICKEN-SSOUR1 - A nice Chinese dinner you can make at home 162 STIR-FRIED CHICKEN CHICKEN-STFRY1 - Chinese stir-fried chicken with broccoli and nuts 164 STUFFED CHICKEN CHICKEN-STUFF - Roast chicken stuffed with rice and vegetables 165 CHRISTMAS/THANKSGIVING STUFFING CHICKEN-STUFF2 - Holiday stuffing with fruit and nuts 166 CHICKEN TARRAGON CHICKEN-TARRAG - Saute'd chicken with a tarragon cream sauce 167 CHICKEN VINDALOO CHICKEN-VINDAL - Spicy chicken curry 169 CHICKEN WITH CHIPPED BEEF AND BACON CHICKEN-WBACON - Succulent and easy chicken 170 COQ AU VIN I CHICKEN-WINE - Chicken in a wine sauce 171 YOGURT CHICKEN CHICKEN-YOGURT - An Indian-style chicken dish with yogurt and red pepper 173 CHICK-PEA SOUP CHICKPEA-SOUP - Greek style chick-pea soup 174 SUPER-BOWL CHILI CHILI-1 - A hearty (and hot) Texas-style chili 176 MOM'S CHILI CHILI-2 - A mild, hearty chili 177 ANDY BEALS' CHILI CHILI-3 - Andy's own recipe for meat/bean chili 179 STEVE'S CHILI CHILI-4 - A simple prizewinning chili with beans 180 CAPITOL PUNISHMENT CHILI CHILI-5 - World champion Texas red chili 182 HEARTY CHILI CHILI-6 - A hearty, hot and tasty chili 183 CHERNOBYL-CHILI CHILI-7 - High-energy microwave chili 185 CHILI BEAN SOUP CHILI-BEAN - A variation of chili con carne with beans 186 CHINESE SPAGHETTI CHINESE-SPAGH - The original Chinese spaghetti 188 CHOCOLATE FANTASY CAKE CHOC-CAKE-1 - A no-bake chocolate cake 189 QUICK CHOCOLATE CAKE CHOC-CAKE-2 - Dangerously delicious chocolate cake 190 FRENCH CHOCOLATE LAYER CAKE CHOC-CAKE-3 - A decadently rich chocolate cake 191 CHOCOLATE NUT CAKE CHOC-CAKE-4 - A no-bake graham cracker chocolate cake. 192 CHOCOLATE LAYER CAKE CHOC-CAKE-5 - A moist 2-layer chocolate layer cake 193 CHEWY CHOCOLATE CHIP COOKIES CHOC-CHIP-1 - Chocolate chip cookies like Mrs. Fields makes 194 STEVE'S CHOCOLATE CHIP COOKIES CHOC-CHIP-2 - Rich, thick, crunchy chocolate chip cookies 195 CHOCOLATE BROWN SUGAR COOKIES CHOC-CHIP-3 - Chocolate chip cookies with honey and brown sugar 2 Aug 2005 v CONTENTS(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) CONTENTS(Recipes) 196 CHOCOLATE-CHIP COOKIES CHOC-CHIP-4 - Cookies like what Mom should have made 197 CHOCOLATE CRACKLES CHOC-CRACKLES - A traditional Australian sweet snack 198 PASSOVER CHOCOLATE NUT TORTE CHOC-NUT-TORTE - Rich chocolate dessert for Passover 199 CHOCOLATE PANCAKES CHOC-PANCAKES - Brownies in a skillet 200 DOUBLE CHOCOLATE CHESS PIE CHOC-PIE-1 - A rich chocolate pie 201 AUNTY BETTY'S BOMBE CHOC-PUDDING-1 - A high-cholesterol chocolate dessert 202 CHOCOLATE BREAD PUDDING CHOC-PUDDING-2 - chocolate bread pudding with cinnamon 203 RIGO JANCSI CHOC-SLICES - Chocolate cream slices 205 SWEDISH CHOCOLATE CAKE CHOKLADKAKA - A rich chocolate Bundt cake 206 CHOPPED LIVER CHOPPED-LIVER - Chopped liver just like Mom used to make 207 CHOPPED-LIVER-2 CHOPPED-LIVER2 - My mother's chopped liver 208 CHUCK-WAGON BEAN POT CHUCK-WAGON - A Hearty Bean Stew 209 GREEN TOMATO CHUTNEY CHUTNEY-2 - A simple cooked chutney with tomatoes and apples 210 CHUTNEY IN THE RAW CHUTNEY-RAW - An easy chutney with no cooking 211 COCO-CHIPS COCO-CHIPS - A nicely fattening combination of coconut and chocolate chips 212 COCONUT MERINGUE DROPS COCONUT-DROPS - Holiday cookies with coconut and almonds 213 COCONUT JOYS COCONUT-JOYS - Super-sweet, super-rich holiday cookies 214 COCONUT BEER SHRIMP COCONUT-SHRIMP - Shrimp in coconut beer batter with dipping sauce 215 SALTED-COD PUDDING COD-PUDDING - A rich pudding with salt cod, eggs, and milk 216 SOUR CREAM COFFEE CAKE COFFEE-CAKE-1 - Coffee cake with cinnamon and sour cream 217 HOBEE'S COFFEE CAKE COFFEE-CAKE-2 - Coffee cake from Hobee's Haven restaurant 219 COGNAC COOKIES COGNAC-COOKIES - A rich chocolate no-bake cookie 220 COLD NOODLES IN SPICY PEANUT SAUCE COLD-NOODLES - Mildly spicy cold noodles 221 COLE SLAW I COLESLAW-1 - Coleslaw in many variations 222 HOT CABBAGE SLAW COLESLAW-2 - A spicy warm slaw 223 AMAZING COOKIES COOKIES-PB - Simple peanut-butter cookies 224 RUTH COCHRAN'S CORN CHOWDER CORN-CHOWDER - A hearty corn soup 225 CORN AND SAUSAGE CHOWDER CORN-CHOWDER-2 - A rich creamy chowder with corn and sausages 226 MEXICAN CORNBREAD CORNBREAD-1 - Corn bread with peppers and cheese 2 Aug 2005 vi CONTENTS(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) CONTENTS(Recipes) 227 HERBED CORNBREAD DRESSING CORNBREAD-STUF - Southwestern style herbed cornbread turkey stuffing 230 IRISH'S CRAB BUTTER CRAB-BUTTER - Incredible crab or shrimp dip 231 GRANDMA MACKAY'S CRANBERRY BREAD CRANB-BREAD-1 - A festive cranberry orange nut-bread 233 CRANBERRY CHICKEN CRANB-CHICKEN - Baked chicken glazed with spiced cranberry sauce 234 CRANBERY-APPLE COOKIES CRANB-COOKIES - Moist cookies with cranberries, apples, and cinnamon 235 SWEET POTATO & CRANBERRY QUICHE CRANB-QUICHE - Sweet potatoes, carrots and cranberries in cream cheese quiche 236 CRANBERRY-ORANGE RELISH CRANB-RELISH - A fruit relish for holiday dinners 237 MOLDED CRANBERRY RELISH CRANB-RELISH-2 - Molded fresh cranberry relish with dressing 239 MAMA STAMBERG'S CRANBERRY RELISH CRANB-RELISH-3 - Frozen cranberry relish with horseradish 240 CRANBERRY SAUCE CRANB-SAUCE-1 - Homemade cranberry sauce 241 CREAMED SPINACH CRM-SPINACH - Creamed spinach with sour cream 242 GULLIVER'S CREAMED SPINACH CRM-SPINACH-2 - Creamed spinach with bacon 243 CUBAN (PUERTO RICAN) BEANS CUBAN-BEANS - Beans like they cook in many Caribbean countries 244 CUCUMBER YOGURT SAUCE CUCUMBER-SAUCE - A mideast-style sauce with cucumbers and yogurt 245 SWEET CUCUMBER CHUNKS CUKE-CHUNKS - A very sweet cucumber pickle 246 CURRIED FRUIT CURRIED-FRUIT - Baked fruit with curry sauce and nuts 247 CURRIED RICE CURRIED-RICE - Baked rice with a mild curry flavor 248 CURRIED SHRIMP AND MACARONI SALAD CURRY-SALAD - A cold pasta dish 249 DAMPER DAMPER - Bread as made by drovers in the outback 250 DANDELION SALAD DANDELIONS - Dinner salad made with dandelions and cheese 251 GRAMMY'S DARK ROLLS DARK-ROLLS - Holiday rolls with oatmeal and molasses 252 DELMONICO POTATOES DELMONICOS - A casserole of potatoes, rice, and cheese 253 DILL DIP DILL-DIP - A cold dip 254 DOG BISCUITS DOG-BISCUITS - Homemade meatless dog biscuits 255 DRUNKEN LEEKS DRUNK-LEEKS - Leeks in a zesty red wine sauce 256 EGG MOUSSE EGG-MOUSSE - Simple appetizer for summer days 257 GRANDMA'S SWINGIN' EGGNOG EGGNOG1 - A potent holiday party eggnog drink 258 HOPKINS NEOLITHIC EGG NOG EGGNOG2 - Traditional layered eggnog with bourbon and dark rum 259 MO'S ANCESTRAL EGGNOG EGGNOG3 - Wonderful eggnog 2 Aug 2005 vii CONTENTS(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) CONTENTS(Recipes) 261 RED, WHITE AND BLUE/BLACK CASSEROLE EGGPLANT-1 - Eggplant casserole with tomato and cheese 262 BANGIN' BART EGGPLANT-2 - Indian eggplant, onion, and tomato casserole 263 TERONG BALADO EGGPLANT-3 - Indonesian baked eggplant in chili sauce 264 STIR-FRIED EGGPLANT EGGPLANT-4 - A simple Chinese-style recipe for fresh eggplant 265 SCOTCH EGGS EGGS-SCOTCH - Hardboiled eggs in a sausage/oatmeal crust 266 EGGS AND MUSHROOMS EGGS-SHROOMS - Eggs poached in mushroom sauce 267 NEW MEXICO ENCHILADAS ENCHILADAS-1 - New-Mexico-style enchiladas with eggs 268 ENCHILADAS SABROSAS ENCHILADAS-2 - Enchiladas with meat, black olives, and cheese 270 FAJITAS FAJITAS - Barbecued skirt steak marinated in lime: a Tex-Mex favorite 272 FISH-CHOWDER FISH-CHOWDER - Betty Post's quick fish chowder 273 FLAN FLAN - A rich Mexican custard 274 FONDUE INDIENNE FONDUE-1 - Cheese fondue with curry flavor 276 FRANGO MINT PIE FRANGO-PIE - Decadent chocolate mint pie 277 DARK FRUITCAKE FRUIT-CAKE-1 - An extravagant traditional fruitcake 279 OLD WORLD FRUIT CAKE FRUIT-CAKE-2 - A traditional European-style fruit cake 280 TOO MUCH FRUIT SALAD FRUIT-SALAD - Generic fresh fruit salad 282 FRUIT SOUP FRUIT-SOUP - Fresh fruit soup 284 FRUIT TART FRUIT-TART - A quick fruit tart pie 285 CHOCOLATE FUDGE FUDGE-1 - Rich fattening chocolate fudge 286 MARY'S GARLIC BREAD GARLIC-BREAD - Addictive and fattening garlic bread 287 SIMPLE GARLIC BREAD GARLIC-BREAD-2 - Quick and easy garlic bread 288 GARLIC BUTTER SCAMPI GARLIC-SCAMPI - Scampi in garlic butter sauce 290 GATEAUX PIMENTS GATEAUX-PIM - Savoury spice balls 291 GINGER COOKIES GINGER-COOKIES - Ginger cookies 292 SOFT GINGER BREAD GINGERBREAD - Traditional gingerbread, soft and chewy 293 GINGERBREAD GINGERBREAD-2 - Best-ever gingerbread 294 SZEKELY GOULASH GOULASH-1 - Southern Hungarian goulash 295 HONEY GRAHAM CRACKERS GRAHAM-CRACK - North American crackers with graham flour, honey, and cinnamon 296 SESAME GRANOLA GRANOLA - A crunchy sesame seed granola 2 Aug 2005 viii CONTENTS(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) CONTENTS(Recipes) 297 VALLEY GRAPE PIE GRAPE-PIE - Fruit pie made from green seedless grapes 298 GRAVAD LAX GRAVLAX - Swedish dill-cured salmon 300 GUMDROP CAKE GUMDROP-CAKE - Cake with gumdrops, applesauce, raisins, and coconut 301 HALVAS POLITIKOS HALVAS - A Greek dessert with semolina 302 PAUPIETTES DE BANANES AUX JAMBON HAM-BANANAS - Bananas with ham and paprika 303 MOHN HAMANTASHEN HAMANTASHEN - A triangular filled pastry 304 HAMBURGER PETAL PIE HAMBURGER-PIE - A quick hamburger dish 305 TARRAGON GAME HENS HENS-TARRAGON - Cornish game hens basted in tarragon butter 307 FRENCH HERB BLEND HERB-BLEND-1 - A French-style mixture of herbs and seeds 308 SAVOURY STEAK HERB-STEAK-1 - An Australian herbed meat dish 309 HIKER BARS HIKER-BARS - Caloric, filling, and tasty bars for the trail 310 HOBBIT PIE HOBBIT-PIE - A rich pie with mushroom and onions 311 LIGHT HOLLANDAISE HOLLANDAISE-1 - A quick and easy Hollandaise sauce 312 BYRON'S FAMOUS KILLER CHEESE DIP HOT-CHEESE-DIP - A hot spicy party cheese dip 313 FISH IN HOT FANNY SAUCE HOT-FANNY-1 - Fish in a hot garlic/pecan sauce 314 CHOCOLATE SAUCE DELUXE HOT-FUDGE-1 - Hot fudge sauce for ice cream 315 FRANK AND VEGETABLE CASSEROLE HOTDOG-CASS - Casserole with frankfurters, vegetables and cheese 316 HOT AND SOUR SOUP HOTSOUR-SOUP-1 - Szechuan hot and sour soup 318 HOT AND SOUR SOUP HOTSOUR-SOUP-2 - Popular Szechuan Chinese soup 320 JACK JUBILEE JACK-JUBILEE - A casserole made with jack cheese 321 JANSSON'S TEMPTATION JANSSON - A kind of gratin with potatoes 322 PUMPKIN-MILLET SOUP KABOCHA-SOUP - A hearty soup with millet and Japanese pumpkin 323 KALBI KUI KALBI-KUI - Korean marinated ribs 324 KEY LIME PIE KEY-LIME-PIE - Traditional lime pie dessert from the Florida Keys 325 KOLACHKI KOLACHKI - Russian Cookies 326 KOURABIEDES KOURABIEDES - Traditional Greek Christmas cookies coated with powdered sugar 327 POTATO-CARROT KUGEL KUGEL-3 - Kugel with potatoes and carrots 328 LAMB CACCIATORE LAMB-CACCI - An Easy Lamb Stew 329 DHANA GHOSHT LAMB-CORIANDER - A popular North Indian lamb dish with coriander 2 Aug 2005 ix CONTENTS(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) CONTENTS(Recipes) 331 LAMB SHISH KEBAB LAMB-KEBAB - Spicy grilled lamb on a skewer 332 LAMB MARINADE LAMB-MARINADE1 - A marinade for any cut of lamb 333 MARGO'S LAMB STEW LAMB-STEW-1 - Fragrant lamb stew 334 LAMB VINDALOO LAMB-VIND - A spicy hot Indian lamb dish 335 LASAGNA LASAGNA-4 - Simple cheese-and-tomato lasagna 336 CAROL'S LASAGNE LASAGNE-1 - A hearty lasagne with lots of meat and cheese 337 VEGETARIAN LASAGNE LASAGNE-2 - A vegetable lasagne with spinach, mushrooms and corn 338 SPINACH LASAGNA LASAGNE-3 - Classic spinach lasagna 339 END-OF-MONTH VEGETABLE SOUP LEFTOVER-SOUP - Soup with a mixture of vegetables 340 GRILLED BUTTERFLIED LEG OF LAMB LEG-OF-LAMB-1 - Leg of lamb with rosemary & tomato baste 341 ROASTED LEMON/ROSEMARY LEG OF LAMB LEG-OF-LAMB-2 - Leg of lamb with rosemary and lemon 342 LAMB SANS MINT LEG-OF-LAMB-3 - Grilled butterflied leg of lamb 343 MARINATED LAMB LEG-OF-LAMB-4 - Grilled butterflied leg of lamb 344 HONEY-ORANGE LAMB LEG-OF-LAMB-5 - Grilled butterflied leg of lamb 345 FRENCH LEMON PIE LEMON-PIE - A French dessert cake 346 SPICY LENTIL SOUP LENTIL-SOUP - A simple soup with lentils, tomatoes, and hot pepper 347 LIME BARS LIME-BARS - Delicious and caloric lime-flavored bar cookies 348 LOUBIA BIL LUZ LOUBIA-1 - Algerian green beans with almonds 349 MACARONI AND CHEESE MAC-AND-CHEESE - Greatest macaroni and cheese in the universe 350 MANDARIN SOUP MANDARIN-SOUP - Bamboo shoot, pork, and mushroom soup 351 MANGO MILK SHAKE MANGO-SHAKE - A refreshing Indian summer drink 352 JULIA'S MANICOTTI MANICOTTI-1 - An American version of stuffed shells 354 MAPLE SYRUP SOUFFLE MAPLE-SOUFFLE - A classic souffle, flavored with maple syrup 355 EASY MARGARITAS MARGARITA-1 - Vodka margaritas 356 MATZO BREI MATZO-BREI - Traditional Passover breakfast 357 PASSOVER ROLLS MATZO-ROLLS - Bread-like Passover rolls 358 MAYONNAISE MAYONNAISE-1 - Mayonnaise made in a blender 359 COLIN'S CURRY MEAT-CURRY - An Indian-style meat curry 361 SPICY KEBABS MEAT-KEBABS - Spicy pork or lamb kebabs 2 Aug 2005 x CONTENTS(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) CONTENTS(Recipes) 362 CHINESE MARINATED MEAT MEAT-MARINADE - Broiled beef in a Chinese marinade 363 LIHAPIIRAKKA MEAT-PIE-1 - Finnish meat pie 364 UPPER MICHIGAN PASTIES MEAT-PIE-2 - Cornish-style meat pies from the UP 365 KERRY'S MEAT PIE MEAT-PIE-3 - Australian baked meat pie 366 KALAKUKKO MEAT-PIE-4 - Rye bread pie with fish and pork filling 368 MEATBALLS IN TOMATO SAUCE MEATBALLS-1 - Simple meatballs in herb and garlic tomato sauce 369 SWEDISH MEATBALLS MEATBALLS-2 - A Swedish national dish 370 STEVE'S MEAT LOAF MEATLOAF-1 - A quick and flavorful meat loaf 371 MOM'S MEATLOAF MEATLOAF-2 - A nice, simple meatloaf 372 SIMPLE MARINADE MEATMARINADE-2 - A simple, and quite superb meat marinade. 373 MELOMACARONA MELOMACARONA - Traditional greek Christmas cookies soaked in honey syrup 375 MELON BALL SALAD MELON-BALLS-1 - Margaret's X-rated melon balls 376 MISSISSIPPI MUD CAKE MISS-MUD-CAKE - Mississippi mud cake 377 MOROCCAN FISH MOROCCAN-FISH - Spicy Moroccan fish 378 VEGETARIAN MOUSSAKA MOUSSAKA - vegetarian version of the Greek classic 380 CHOCOLATE MOUSSE MOUSSE-CHOC-1 - A rich but not cloying chocolate mousse 382 MINT WHITE CHOCOLATE MOUSSE MOUSSE-CHOC-2 - Sinful and light mint chocolate mousse 383 HIPPO POT DE MOUSSE MOUSSE-CHOC-3 - Extremely quick and easy chocolate mousse 384 FRIED MOZZARELLA CHEESE MOZZ-FRIED - Fried mozzarella sticks with marinara 385 MUESLI MUESLI-1 - cold, enriched porridge 386 KYLIE'S MUESLI BARS MUESLI-BARS - Delicious and nourishing bars for hiking or home 387 BLUEBERRY MUFFINS MUFFINS-1 - Award-winning blueberry muffins 388 BRAN MUFFINS MUFFINS-2 - Very rich and moist muffins with bran, raisins, nuts, and dates 389 MUSHROOM SOUP MUSHROOM-SOUP - Quick and easy mushroom soup 390 PAPRIKA MUSHROOM SOUP MUSHROOM-SOUP2 - A rich dill, paprika and mushroom soup 391 MUSHROOM SOUP MUSHROOM-SOUP3 - Mushroom soup with whisky 392 THE COUNTESS'S MUSHROOMS MUSHROOMS-1 - A rich treat for mushroom lovers 393 FRED'S MUSKRAT MUSKRAT-1 - Muskrat roasted in tomato sauce 394 MUSTARD GREENS MUSTARD-GREENS - Cooked mustard greens with bacon and onion 2 Aug 2005 xi CONTENTS(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) CONTENTS(Recipes) 395 NANAIMO BARS I NANAIMO-BARS-1 - A Favorite Canadian sweet 396 NAINAIMO BARS II NANAIMO-BARS-2 - No-bake 3-layer (chocolate covered) bars 397 MOM STERN'S NOODLE KUGEL NOODLE-KUGEL - Egg noodles, raisins, cinnamon, and apples 398 AUNT MILDRED'S NOODLE KUGEL NOODLE-KUGEL-2 - Noodle kugel using uncooked noodles 399 NOODLE PUDDING NOODLE-KUGEL-3 - A sweet egg noodle kugel 400 HOT SPICY COLD NOODLES NOODLES-SPICY - Easy spicy-hot cold noodles for summer 401 BUTTERSCOTCH OAT SQUARES OAT-SQUARES - Easy butterscotch oatmeal pan cookies 402 OATMEAL BARS OATMEAL-BARS - Chewy rolled oatmeal bar cookies 403 OATMEAL HONEY BREAD OATMEAL-BREAD - A yeast bread for people who like oatmeal 404 INVISIBLE OATMEAL COOKIES OATMEAL-COOK-1 - Delicious high-fiber oatmeal drop cookies. 405 OATMEAL FUDGE COOKIES OATMEAL-FUDGE - No-bake chocolate oatmeal cookies 406 BRONWYN'S OATMEAL SLICE OATMEAL-SLICE - Baked oatmeal biscuits (cookies) 407 OATMEAL PANCAKES OATMEALCAKES - Oatmeal and whole wheat pancakes 408 HOT OLIVE CHEESE PUFFS OLIVE-PUFFS - Delicious hot appetizers 409 OMELET ARNOLD BENNETT OMELET-1 - Omelet with cream and smoked fish filling 410 ONION SOUP ONION-SOUP-1 - Easy onion soup 411 WHITE OSSO BUCCO OSSO-BUCCO - Braised veal shanks in white wine 413 ARTICHOKE OYSTER SOUP OYSTER-SOUP - Chicken broth with artichokes and poached oysters 414 BUTTERMILK PANCAKE MIX PANCAKE-MIX - A make-it-yourself mix for buttermilk pancakes 415 BREAKFAST PANCAKES PANCAKES-2 - Light and fluffy breakfast pancakes 417 PATATAS POBRES PATATAS-POBRES - Garlic fried potatoes 418 MUSHROOM-BACON PATE PATE-1 - PARTY PATE WITHOUT LIVER 419 PAVLOVA I PAVLOVA-1 - Pavlova (Australian meringue dessert) 420 PAVLOVA II PAVLOVA-2 - Pavlova (Australian meringue dessert) 421 ED'S PEANUT BUTTER FUDGE PBUTTER-FUDGE - An extremely rich candy 422 SPLIT PEA SOUP PEA-SOUP-1 - Pea soup with bacon 424 PEACHY BBQ RIBS PEACH-BBQ - Pork ribs in peach tomato barbecue sauce 425 PEANUT NOODLES PEANUT-NOODLES - Chinese-style noodles with a spicy peanut sauce 426 SPICY PEANUT SAUCE PEANUT-SAUCE-1 - A spicy peanut sauce for chicken, tempeh, or tofu 2 Aug 2005 xii CONTENTS(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) CONTENTS(Recipes) 427 MICE PEAR-MICE - A quick pear dessert 428 PECAN PIE PECAN-PIE-1 - The traditional recipe for pecan pie 429 PECAN PRALINES PECAN-PRALINES - Texas-style creamy pecan cookies 431 PECAN TARTS PECAN-TARTS-1 - Miniature pecan pies 432 PECAN WILD RICE PILAF PECAN-WILDRICE - Wheat and wild rice pilaf with pecans 433 PECAN PUMPKIN PIE PECN-PMPKN-PIE - Pecan-pumpkin pie 434 ROASTED RED PEPPERS PEPPER-ROAST - A low-calorie but flavorful red pepper salad 435 STEAMED PERSIMMON PUDDING PERSIM-PUDDING - Holiday persimmon pudding with walnuts 436 PHEASANT AMERIND PHEASANT-2 - Pheasant in the North American tradition 438 PHEASANT A LA MODE PERRY PHEASANT-PERRY - Pheasant for Thanksgiving 439 PICADILLO PICADILLO - Latin-American seasoned chopped beef 440 SEAFOOD PITA PITA-SEAFOOD - Pita-Seafood Salad Sandwiches 441 PIZZA DOUGH PIZZA-DOUGH-1 - Simple pizza dough 442 PIZZA RUSTICA PIZZA-RUSTICA - San Felese Easter pie 444 PLAYDOUGH PLAYDOUGH - Homemade playdough 445 MARTHA'S PLUM CASSEROLE PLUM-CASSEROLE - Simple beef casserole with plum and tomato 446 PONCIT PONCIT - Filipino cabbage in garlic and soy sauce 447 JORDAN POND HOUSE POPOVERS POND-POPOVERS - Popovers from the Jordan Pond teahouse 448 POPPYSEED BUNDT CAKE POPPYCAKE - A light, delicate cake 449 INDONESIAN BRAISED PORK PORK-BRAISE-1 - Pork with lime and hot peppers 450 PORK CHOPS ITALIANO PORK-CHOPS-1 - Pork chops simmered in tomato and onion 451 SOUTHERN STYLE PORK CHOPS PORK-CHOPS-2 - Pork chops in mushroom peanut-butter sauce 452 PORK LOIN BRAISED IN MILK PORK-IN-MILK - Italian-style pork roast in milk 453 POTATO PANCAKE POTATO-PANCAKE - German Kartoffel Puffer"" 454 POTATO PAPRIKASH POTATO-PAPRKSH - Hungarian potato paprikash 455 BACON POTATO PIE POTATO-PIE-1 - A brunch casserole with potatoes, eggs, bacon, and cheese 456 POTSTICKERS POTSTICKERS - Delicious Northern Chinese snack and hacker's staple 458 ORANGE POUND CAKE POUND-CAKE-1 - A luscious orange-flavored pound cake 459 CREAM CHEESE POUND CAKE POUND-CAKE-2 - A pound cake made with cream cheese 2 Aug 2005 xiii CONTENTS(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) CONTENTS(Recipes) 460 POZOLE POZOLE - A simple New Mexican holiday stew 461 PRINZREGENT TORTE PRINZ-TORTE - Austrian 8-layer chocolate cake 463 HALF MOON BAY PUMPKIN BREAD PUMPKIN-BREAD - A dessert bread made from pumpkins 464 PUMPKIN CHEESECAKE PUMPKIN-CAKE - A cheesecake rich with pumpkin flavor 465 PUMPKIN DESSERT PUMPKIN-CAKE-2 - Fluffy whipped pumpkin upside-down cake 466 PUMPKIN CHEESECAKE PUMPKIN-CAKE-3 - A holiday alternative to pumpkin pie 467 THANKSGIVING PIE PUMPKIN-PIE-2 - A rich pie with pumpkin and pecans 468 PUMPKIN PIE III PUMPKIN-PIE-3 - A Pumpkin Pie with flour 469 PUMPKIN SCONES PUMPKIN-SCONES - Pumpkin scones 470 MEXICAN QUICHE QUICHE-MEXICAN - Shrimp quiche in a Mexican style 471 BUSY DAY COBBLER QUICK-COBBLER - An extremely quick cherry cobbler dessert 472 PEPPER RAINBOW SOUP RAINBOW-SOUP - A light summer soup with multicolored peppers 473 RED BRAISED PORK SHOULDER RED-PORK - A Chinese method of cooking a pork roast 474 JEFFREY'S RASTA REDFISH MARINADE REDFISH-RASTA - A marinade for redfish 475 EGGPLANT RELISH RELISH-1 - Eggplant relish vinaigrette 476 CHILI RELLENO CASSEROLE RELLENO-CASS - An easier way to make chili rellenos 477 RHUBARB AND BANANA FOOL RHUBARB-FOOL - A delicious dessert with fruit and soft cheese 478 RICE AND BEAN CASSEROLE RICE-BEAN-BAKE - A vegetarian bean, rice, and cheese casserole 479 GUMBO-STYLE RICE RICE-GUMBO - A basic steamed rice for gumbo dishes 480 RUM BALLS RLZ-RUM-BALLS - Zeek Rum Balls 481 ROCKET SALAD DRESSING ROCKET-SALAD - A mild oil and vinegar salad dressing 482 BUTTERSCOTCH ROLLED COOKIES ROLLED-COOKIES - Rolled cookies for the Christmas holidays 483 RUM/BOURBON BALLS RUM-BALLS - Intoxicating chocolate snack with rum or bourbon 484 RUM BALLS RUM-BALLS-2 - Chocolate rum truffles 485 HOT RUM TODDY RUM-TODDY - Ultimate hot buttered rum recipe 486 SHABBOS-CHOULNT SABBATH-STEW - European Jewish traditional sabbath stew 487 SAGH SAGH - An Indian spinach side-dish 488 MEXICAN CHEF'S SALAD SALAD-MEXICAN - A simple main-dish salad with Mexican seasonings 489 SALMON PATTIES SALMON-PATTIES - Salmon burgers for snack or main course 2 Aug 2005 xiv CONTENTS(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) CONTENTS(Recipes) 490 COUNTRY SALMON PIE SALMON-PIE - A salmon and cheese pie flavored with sour cream 491 SALMON-SPINACH LOAF SALMON-SPINACH - A baked salmon and spinach loaf 492 TENO SALMON SALMON-TENO - Traditional salmon dish from Lappland 493 TOMATO SALSA SALSA-1 - Tomato salsa for chicken or fish 494 SAMBAL BAJAK SAMBAL-BAJAK - Fried chili-pepper sambal relish 495 SAMBAL DABO LILANG SAMBAL-LILANG - Indonesian relish with lime, chili, and basil 496 SLOPPY SARDINES SARDINE-FRY - Sardines with garlic and tomato 497 SATAY I SATAY-1 - Indonesian barbecued beef 499 SAUSAGE BALLS SAUSAGE-BALLS - A spicy snack to be eaten with cocktail sauce 500 SAUTEED SWEET POTATOES SAUTE-SWEEPTO - Sweet potatoes saute'ed in lime and tequila 501 VAGUELY-THAI SCALLOPS SCALLOPS-1 - Saute'ed scallops with snow peas in fish sauce 502 SCRAPPLE SCRAPPLE-1 - Eastern-style scrapple (a breakfast food like sausage) 503 CRUSTY SCRAPPLE SCRAPPLE-2 - A rough, livery, crusty scrapple 504 SENATE BEAN SOUP SENATE-SOUP - Bean soup as served in the U.S. Senate dining room 505 HOT SESAME SEED BEEF SESAME-BEEF - Very hot, very simple, very good beef stir-fry 506 SEVICHE ACAPULCO SEVICHE - A tasty marinated fish appetizer from Mexico 507 SHERBET AND GINGER ALE PUNCH SHERBET-PUNCH - A non-alcoholic party punch recipe 508 ALMOND SHORTBREAD BISCUITS SHORTBREAD-1 - Shortbread-like biscuits 509 SOFT SHORTBREAD SHORTBREAD-2 - Soft shortbread 510 SHORTBREAD III SHORTBREAD-3 - Rich shortbread cookies 511 STUFFED SHRIMP WITH BACON SHRIMP-BACON - A high-cholesterol appetizer with shrimp, cheese, and bacon 512 GREEN SHRIMP SOUP SHRIMP-SOUP - Fine pea soup with shrimp and champagne 513 SHU MEI SHU-MEI - Steamed dumplings (meatballs) 514 MA FOSTER'S SLOPPY JOES SLOPPY-JOES - A spicy and simple sloppy joe 515 ESCARGOT AND CHANTERELLE PIZZA SNAIL-PIZZA - A pizza-like dish smothered in escargot and mushrooms 516 SNOWBALL COOKIES SNOBOL-COOKIES - Nut-butter holiday cookie with a sugar coating 517 DIRTY SNOWBALLS SNOWBALL-2 - Chocolate cookies with powdered sugar coating 518 SOAP SOAP - A nice body and face soap 521 IRISH SODA BREAD SODA-BREAD - Two white soda loaves 2 Aug 2005 xv CONTENTS(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) CONTENTS(Recipes) 522 SOPA AZTECA SOUP-AZTEC - Aztec soup: a simple cheese, tomato, and beef soup 523 SOURDOUGH FRENCH BREAD SOUR-FRENCH - An old-fashioned sourdough French bread 524 SOUR CUCUMBER PICKLES SOUR-PICKLES-1 - The most lip smackin' pickles you ever tasted. 525 SOURDOUGH STARTER SOUR-START - Starter culture for making sourdough bread 526 GERMAN FRIENDSHIP CAKE SOURDOUGH-CAKE - A 10-day Sourdough cake 527 SOUR MILK CAKE SOURMILK-CAKE - Aunt Georgie's chocolate cake 528 SPAGHETTI SQUASH TETRAZZINI SPAG-SQUASH - Spaghetti squash in a chicken tetrazzini 529 SPAGHETTI WITH CLAM SAUCE SPAGH-CLAM-1 - Garlic, clam, and tomato spaghetti 530 SAUSAGE SPAGHETTI SAUCE SPAGH-SAUCE-1 - Spaghetti sauce with sausage, mushrooms, and eggplant 531 SPAGHETTI SAUCE SPAGH-SAUCE-2 - Very easy and cheap spaghetti sauce 532 MICHAEL'S SPAGHETTI SAUCE SPAGH-SAUCE-3 - An exotically spiced spaghetti sauce with meat 533 SPANAKOPITA SPANAKOPITA - Greek spinach and cheese pie 534 SPANAKOPITA SPANAKOPITA-2 - Greek spinach and feta cheese pie 536 CASTILLIAN HOT CHOCOLATE SPANISH-COCOA - Thick, rich Spanish hot chocolate 537 SPANISH CREAM SPANISH-CREAM - Exquisite New Zealand custard dessert 538 HERBED SPINACH BALLS SPINACH-BALLS - A delicious appetizer or vegetable dish 539 SPINACH CASSEROLE SPINACH-CASS - Spinach casserole with yogurt and cheese 540 SPINACH AND CHEESE CURRY SPINACH-CURRY - Indian vegetarian spinach and cheese curry 541 SPINACH DIP SPINACH-DIP - Party dip with spinach and water chestnuts 542 SPINACH DIP II SPINACH-DIP-2 - Simple party dip with spinach, leek, and sour cream 543 SPINACH CHEESE CASSEROLE IN PUFF PASTRY SPINACH-PASTRY - Spinach and cheeses in a puff pastry crust 544 ROSALIE'S CHEESE AND SPINACH PIE SPINACH-PIE - A rich spinach pie with ham and cheese 545 MANA'S SPINACH RICOTTA ROLL SPINACH-ROLL-1 - An Italian vegetable casserole with spinach and cheese 546 SPINACH SALAD SPINACH-SALAD - A spinach salad for summertime 547 CREAM OF SPINACH SPINACH-SOUP - Easy cream of spinach soup 548 POTATO AND SPINACH SOUP SPUD-SPIN-SOUP - A rich cream-style potato and spinach soup for a cold winter day 549 BUTTERNUT SQUASH SOUP SQUASH-SOUP - Makes a meal with cheese, bread, and red wine. 550 STOLLEN STOLLEN - Traditional German Christmas bread 551 DOUBLE STOUT STOUT-DOUBLE - Double stout beer 2 Aug 2005 xvi CONTENTS(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) CONTENTS(Recipes) 552 STRAWBERRY-RHUBARB PIE STRAW-RHU-PIE - A sweet and tart dessert 553 BEEF STROGANOFF STROGANOFF-1 - Sumptuous beef Stroganoff 554 SUGAR COOKIES SUG-COOKIES-1 - Delicate and buttery sugar cookies 555 SUKIYAKI SUKIYAKI-1 - An oriental-style cook-at-the-table dinner 556 KATE ASHCROFT'S SUMMER PUDDING SUMMER-PUDDING - Uncooked fruit and bread pudding 557 SWEET POTATO PIE SWEEPTO-PIE - A very simple holiday sweet potato pie 558 SWEET POTATOES SWEET-POTATO - Mashed sweet potatoes with marshmallows 559 RED PEPPER SWORDFISH SWORDFISH-1 - Swordfish steaks cooked with sweet red peppers 560 TAGLIATELLE TAGLIATELLE - Tagliatelle with bacon and cream 561 TARAMOSALATA TARAMOSALATA-1 - Greek smoked fish-roe pate 562 FRIJOLES EN OLLA TEXMEX-BEANS - Tex-Mex style pinto beans. 563 CHALUPAS TEXMEX-CHALUPA - Tex-Mex style tostada 564 TEX-MEX STYLE ENCHILADAS TEXMEX-ENCHIL - Central Texas style Mexican enchiladas 566 FRIJOLES REFRITOS TEXMEX-REFRIED - Tex-Mex style refried beans. 567 TEX-MEX STYLE TACOS TEXMEX-TACOS - San Antonio, Texas style tacos 568 TOFU BALLS TOFU-BALLS - Vegetable and tofu 569 TOFU TO NIKU DONBURI TOFU-MEAT - A Japanese tofu recipe with meat 570 BEEFY TORTILLA CASSEROLE TORTILLA-CASS - A simple Mexican-style casserole with beef and cheese 571 TORTILLA SOUP TORTILLA-SOUP - A spicy soup with cheese, tomatoes, and corn 572 TORTILLA SOUP TORTILLA-SOUP2 - A soup with crispy tortillas 573 TRIFLE I TRIFLE-1 - 1000 calorie-a-bite trifle 574 VEGETABLE-STUFFED TROUT TROUT-1 - Stuffed trout cooked in a microwave oven 575 CHOCOLATE TRUFFLES I TRUFFLES-1 - French-style chocolate confectionery 576 CHOCOLATE TRUFFLES II TRUFFLES-2 - Classic chocolate confectionery 578 SIMPLE CHOCOLATE TRUFFLES TRUFFLES-3 - Easy-to-make candies with chocolate and creamcheese 579 CHOCOLATE TRUFFLES IV TRUFFLES-4 - Very simple chocolate truffles 580 MINDERBINDER TRUFFLES-MILO - Chocolate covered cotton 581 TUCSON TOSTADAS TUCSON-TOSTADA - A toasted cheese tortilla snack popular in southern Arizona 582 TURKEY LEFTOVER SOUP TURKEY-SOUP - A Hearty winter soup with turkey and wild rice 2 Aug 2005 xvii CONTENTS(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) CONTENTS(Recipes) 583 STEAMED TURNIP CAKE TURNIP-CAKES - An easy recipe for Cantonese salty turnip cakes 584 SWEET-POTATO TZIMMES TZIMMES - Vegetable and fruit casserole for Passover 585 WINTER VEGETABLE SOUP VEG-SOUP-1 - A rich vegetable soup for cold weather 586 WINTER VEGETABLE BEEF SOUP VEG-SOUP-2 - A thick and hearty vegetable beef soup 587 RUBEN VILLAVICENCIO'S VEGETABLE PIE VEGETABLE-PIE - A wonderful vegetable pie 588 WAFFLE CONE WAFFLE-CONE - Waffle ice-cream cone, pizelles 589 WALNUT HORNS WALNUT-HORNS - Rolled, walnut-filled cookies 590 WATERCRESS SOUP WATERCRESSSOUP - Watercress soup, hot or cold 591 WELSH CAKES WELSHCAKES - Traditional Welsh biscuity cakes 593 SUPERIOR WHIPPING CREAM WHIPPED-CREAM - A simple way to make whipped cream extra yummy 594 RYBA W SOSIE CHRZANOWYM WIGILIA-1 - Fish in horseradish sauce 596 PLACEK SWIATECZNY WIGILIA-10 - Christmas Bread 597 JABLKA NA WINIE CZERWONYM WIGILIA-11 - Baked apples with red wine 598 MARCEPAN WIGILIA-12 - Marzipan 599 KOMPOT W SPIRYTUSIE WIGILIA-13 - 12-fruit compote with spirits 600 SZCZUPAK PO POLSKU WIGILIA-2 - Pike Polish style 601 CWIKLA WIGILIA-3 - Pickled beets 602 SLEDZIE MARYNOWANE W SMIETANIE WIGILIA-4 - Pickled Herring in Sour Cream 603 KAPUSTA KISZONA Z GRZYBAMI WIGILIA-5 - Stewed Sauerkraut with Mushrooms 604 KUTIA WIGILIJNA WIGILIA-6 - Christmas Eve Kutia 605 ZUPA MIGDALOWA WIGILIA-7 - Almond Soup 606 KLUSKI Z MAKIEM I RODZYNKAMI WIGILIA-8 - Noodles with Poppy Seed and Raisins 607 STRUCLE Z MAKIEM WIGILIA-9 - Poppy seed rolls 609 FROZEN CHRISTMAS PLUM PUDDING XMAS-ICECREAM - A southern-hemisphere Christmas plum pudding 610 NANA MOON'S CHRISTMAS PUDDING XMAS-PUDDING - Old-fashioned Christmas boiled pudding 612 CHRISTMAS STARS XMAS-STARS - Frosted cookie-cutter cookies 613 YAM CURRY YAM-CURRY - Yams in yogurt and spices--good lamb curry substitute 614 EASY REFRIGERATOR ROLLS YEAST-ROLLS - An utterly reliable recipe for yeast rolls. 615 YOGURT PANCAKES YOGURT-CAKES - Amazingly good baking-powder and yogurt pancakes 2 Aug 2005 xviii CONTENTS(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) CONTENTS(Recipes) 616 FRUITY FROZEN YOGURT YOGURT-FROZ-1 - A low-calorie frozen dessert with yogurt and fruit 617 ZUCCHINI SHREDS WITH GINGER ZUCCHINI-GING - Zucchini with ginger and chili peppers 618 FLORENTINE ZUCCOTTO ZUCCOTTO - Ladyfingers with cream and rum 619 ZWETSCHGENDATSCHI ZWETSCHGEND - A Bavarian plum delicacy for dessert 2 Aug 2005 xix THIS PAGE ENDS A SECTION IT IS INTENTIONALLY BLANK 2 Aug 2005 0 INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) Sourdough/ A 10 day 526-SOURDOUGH-CAKE 1000/ 573 TRIFLE-1 compote/ 12 fruit 599-WIGILIA-13 A moist 2 layer/ 192-CHOC-CAKE-5 No-bake 3 layer (/ 396-NANAIMO-BARS-2 for/ A 7 grain bread 52-BREAD Austrian 8 layer/ 461-PRINZ-TORTE /Seder accompaniment 102 CHAROSET a potent sweet alcoholic/ /: 1 ADVOKAAT beans with/ Algerian green 348 LOUBIA-1 Almond Soup 605 WIGILIA-7 /with buttered almonds 130 CHICKEN-BOURBN coconut and almonds /with 212 COCONUT-DROPS /beans with almonds 348 LOUBIA-1 A holiday alternative to/ 466 PUMPKIN-CAKE-3 chocolate/ Amaretto-amaretti 115 CHEESECAKE-7 North American/ 295 GRAHAM-CRACK version/ An American 352 MANICOTTI-1 /in the North American/ 436 PHEASANT-2 /chicken and Andouille/ 141 CHICKEN-GUMBO recipe for/ Andy's own 177 CHILI-3 style/ San Antonio, Texas 567 TEXMEX-TACOS Simple appetizer for/ 256 EGG-MOUSSE /marinated fish appetizer from/ 506 SEVICHE shrimp,/ / appetizer with 511 SHRIMP-BACON A delicious appetizer or/ 538 SPINACH-BALLS Delicious hot appetizers 408 OLIVE-PUFFS /substitute for apple pie 6 APPLE-BAKE /, fragrant apple nut/ 7 APPLE-BREAD Easy baked apple dessert 8 APPLE-CRISP One-crust apple crumb/ 9 APPLE-PIE-1 sour cream/ Apple pie with 10 APPLE-PIE-2 Sugary, moist apple squares 12 APPLE-SQUARES orange/ Apple and 95 CHAFF tomatoes and apples /with 209 CHUTNEY-2 /cranberries, apples, and/ 234 CRANB-COOKIES cinnamon, and apples /, 397 NOODLE-KUGEL red/ Baked apples with 597 WIGILIA-11 jello/ Applesauce 13 APPLESAUCE-SLD /with gumdrops, applesauce,/ 300 GUMDROP-CAKE /embalmed in apricot nectar 127 CHICKEN-APRICT /in southern Arizona 581 TUCSON-TOSTADA /casserole with artichokes and/ 15 ARTICHOKE-CASS /broth with artichokes and/ 413 OYSTER-SOUP Quick Asian-style/ 159 CHICKEN-SHANT /and simple asparagus soup 16 ASPARAG-SOUP-1 failed Pavlova attempts /for 5 AMBROSIA chocolate/ Aunt Georgie's 527 SOURMILK-CAKE A traditional Australian/ 197 CHOC-CRACKLES herbed/ An Australian 308 HERB-STEAK-1 baked meat/ Australian 365 MEAT-PIE-3 Pavlova ( Australian/ 419 PAVLOVA-1 Pavlova ( Australian/ 420 PAVLOVA-2 8 layer/ Austrian 461-PRINZ-TORTE blueberry/ Award-winning 387 MUFFINS-1 simple/ Aztec soup: a 522 SOUP-AZTEC /salad with bacon 76 CABBAGE-SALAD and Italian bacon /eggs 81 CARBONARA-2 /spinach with bacon 242 CRM-SPINACH-2 /greens with bacon and/ 394 MUSTARD-GREENS Pea soup with bacon 422 PEA-SOUP-1 /, eggs, bacon, and/ 455 POTATO-PIE-1 , cheese, and bacon /shrimp 511 SHRIMP-BACON cream /with bacon and 560 TAGLIATELLE Easy baked apple/ 8 APPLE-CRISP sausage,/ A baked egg, 60 BREAKFAST-CAS /style baked chicken 133 CHICKEN-CACC-1 glazed/ Baked chicken 233 CRANB-CHICKEN with curry/ Baked fruit 246 CURRIED-FRUIT with a/ Baked rice 247 CURRIED-RICE Indonesian baked eggplant/ 263 EGGPLANT-3 Australian baked meat pie 365 MEAT-PIE-3 biscuits (/ Baked oatmeal 406 OATMEAL-SLICE and/ A baked salmon 491 SALMON-SPINACH with red/ Baked apples 597 WIGILIA-11 Amazingly good baking-powder/ 615 YOGURT-CAKES /and wonderful Balkan dessert 22 BAKLAVA Savoury spice balls 290 GATEAUX-PIM /X-rated melon balls 375 MELON-BALLS-1 Zeek Rum Balls 480 RLZ-RUM-BALLS pork, and/ Bamboo shoot, 350 MANDARIN-SOUP bread Banana-nut 24 BANANA-BREAD ham and/ Bananas with 302 HAM-BANANAS /lime-flavored bar cookies 347 LIME-BARS /rolled oatmeal bar cookies 402 OATMEAL-BARS /peach tomato barbecue sauce 424 PEACH-BBQ skirt/ Barbecued 270 FAJITAS 2 Aug 2005 i INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) Indonesian barbecued beef 497 SATAY-1 raisin and nut bars /carrot 83 CARROT-BARS /, and tasty bars for the/ 309 HIKER-BARS /and nourishing bars for/ 386 MUESLI-BARS /covered) bars 396 NANAIMO-BARS-2 /pieces with basil sauce 129 CHICKEN-BASIL , chili, and basil /lime 495 SAMBAL-LILANG with/ Basmati rice 29 BASMATI-RICE-1 /& tomato baste 340 LEG-OF-LAMB-1 /game hens basted in/ 305 HENS-TARRAGON /coconut beer batter with/ 214 COCONUT-SHRIMP delicacy/ A Bavarian plum 619 ZWETSCHGEND for outdoor BBQ /chicken 150 CHICKEN-MICRN An easy bean casserole 31 BEAN-CASS-1 /meat and bean dish,/ 101 CHALUPA-1 /for meat/ bean chili 177 CHILI-3 A Hearty Bean Stew 208 CHUCK-WAGON A vegetarian bean, rice,/ 478 RICE-BEAN-BAKE served in/ Bean soup as 504 SENATE-SOUP /with black beans and ham/ 41 BLACKBEAN-SOUP /chili with beans 179 CHILI-4 con carne with beans /chili 185 CHILI-BEAN they cook/ Beans like 243 CUBAN-BEANS Algerian green beans with/ 348 LOUBIA-1 /style pinto beans. 562 TEXMEX-BEANS /style refried beans. 566 TEXMEX-REFRIED /cabbage and beef casserole 75 CABBAGE-CASS Broiled beef in a/ 362 MEAT-MARINADE /chopped beef 439 PICADILLO with/ Simple beef casserole 445 PLUM-CASSEROLE /barbecued beef 497 SATAY-1 /, very good beef stir-fry 505 SESAME-BEEF /, tomato, and beef soup 522 SOUP-AZTEC Sumptuous beef/ 553 STROGANOFF-1 /casserole with beef and/ 570 TORTILLA-CASS /vegetable beef soup 586 VEG-SOUP-2 /in coconut beer batter/ 214 COCONUT-SHRIMP Double stout beer 551 STOUT-DOUBLE tangy/ Beets in a 34 BEET-MUSTARD Pickled beets 601 WIGILIA-3 Berry cobbler 36 BERRY-COBBLER quick fish/ Betty Post's 272 FISH-CHOWDER /alcoholic beverage 1 ADVOKAAT Simple, fluffy biscuits 38 BISCUITS-1 /not-so-plain biscuits 69 BUFFET-BISCUIT cookies)/ Biscuits ( 72 BUTTERNUTS /meatless dog biscuits 254 DOG-BISCUITS Baked oatmeal biscuits (/ 406 OATMEAL-SLICE / biscuits 508 SHORTBREAD-1 /Welsh biscuity cakes 591 WELSHCAKES Soup with black beans/ 41 BLACKBEAN-SOUP /with meat, black olives,/ 268 ENCHILADAS-2 Spicy Caribean Black-Eyed/ 40 BLACK-EYE-RICE /made in a blender 358 MAYONNAISE-1 Award-winning blueberry/ 387 MUFFINS-1 soap A nice body and face 518 SOAP /Christmas boiled pudding 610 XMAS-PUDDING /in orange bourbon sauce/ 130 CHICKEN-BOURBN /eggnog with bourbon and/ 258 EGGNOG2 /with rum or bourbon 483 RUM-BALLS bread Braided egg 98 CHALLAH-2 Indian braised/ 143 CHICKEN-KORMA shanks in/ Braised veal 411 OSSO-BUCCO Easy and good bran muffins 50 BRAN-MUFFINS /muffins with bran and dried/ 51 BRAN-MUFFINS-2 /muffins with bran, raisins,/ 388 MUFFINS-2 /whole-wheat bread used for/ 3 ALTAR-BREAD nut raisin bread /apple 7 APPLE-BREAD Banana-nut bread 24 BANANA-BREAD A 7 grain bread for/ 52-BREAD /rye bread 54 BREAD-RYE Ordinary white bread 58 BREAD-WHITE-1 , sausage, and bread/ /egg 60 BREAKFAST-CAS /Jewish bread 96 CHALLAH-1 Braided egg bread 98 CHALLAH-2 Jewish egg bread 100 CHALLAH-3 /chestnuts, bread, and/ 123 CHESTNUT-STUFF chocolate bread pudding/ 202 CHOC-PUDDING-2 Corn bread with/ 226 CORNBREAD-1 by drovers/ Bread as made 249 DAMPER /garlic bread 286 GARLIC-BREAD easy garlic bread /and 287 GARLIC-BREAD-2 fish/ Rye bread pie with 366 MEAT-PIE-4 A yeast bread for/ 403 OATMEAL-BREAD A dessert bread made/ 463 PUMPKIN-BREAD /French bread 523 SOUR-FRENCH sourdough bread /making 525 SOUR-START 2 Aug 2005 ii INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) /with cheese, bread, and red/ 549 SQUASH-SOUP Christmas bread /German 550 STOLLEN /fruit and bread pudding 556 SUMMER-PUDDING Christmas Bread 596 WIGILIA-10 Passover/ Bread-like 357 MATZO-ROLLS /Passover breakfast 356 MATZO-BREI /and fluffy breakfast/ 415 PANCAKES-2 /scrapple (a breakfast food/ 502 SCRAPPLE-1 /chicken breast 159 CHICKEN-SHANT Chicken breasts in/ 147 CHICKEN-LIME - hot or/ A broccoli soup 63 BROC-BISQUE Addictive broccoli soup 64 BROCCOLI-SOUP /chicken with broccoli and/ 162 CHICKEN-STFRY1 in a/ Broiled beef 362 MEAT-MARINADE /in chicken broth 14 ARMENIAN-RICE /chicken broth 131 CHICKEN-BROTH Chicken broth with/ 413 OYSTER-SOUP A basic brown soup/ 32 BEEF-STOCK /with honey and brown sugar 195 CHOC-CHIP-3 Very rich brownies with/ 66 BROWNIES-1 /chocolate brownies 68 BROWNIES-2 skillet Brownies in a 199 CHOC-PANCAKES casserole/ A brunch 455 POTATO-PIE-1 rich chocolate Bundt cake A 205 CHOKLADKAKA Salmon burgers for/ 489 SALMON-PATTIES Simple butter cookies 70 BUTTER-COOKIES /(cookies) with butter and/ 72 BUTTERNUTS Simple filled butter cookies/ 93 CBUTTR-COOKIES /in garlic butter sauce 288 GARLIC-SCAMPI /in tarragon butter 305 HENS-TARRAGON /sauce with buttered/ 130 CHICKEN-BOURBN Ultimate hot buttered rum/ 485 RUM-TODDY leg/ Grilled butterflied 342 LEG-OF-LAMB-3 leg/ Grilled butterflied 343 LEG-OF-LAMB-4 leg/ Grilled butterflied 344 LEG-OF-LAMB-5 /mix for buttermilk/ 414 PANCAKE-MIX squash and/ Butternut 71 BUTTERNUT-SQSH pudding/ Butterscotch 73 BUTTERSCOTCH Easy butterscotch/ 401 OAT-SQUARES Delicate and buttery sugar/ 554 SUG-COOKIES-1 A fruity cabbage saute' 74 CABBAGE+APPLES beef/ Danish cabbage and 75 CABBAGE-CASS with/ Wilted cabbage salad 76 CABBAGE-SALAD Potatoes Cabbage and 77 CABBAGE-SPUDS Filipino cabbage in/ 446 PONCIT Cajun Catfish 90 CATFISH-BOIL A no-cooking cake with/ 25 BANANA-CAKE Carrot cake with/ 86 CARROTCAKE-1 center carrot cake /Medical 88 CARROTCAKE-2 chocolate cake /no-bake 188 CHOC-CAKE-1 /chocolate cake 189 CHOC-CAKE-2 /rich chocolate cake 190 CHOC-CAKE-3 /chocolate cake. 191 CHOC-CAKE-4 /layer cake 192 CHOC-CAKE-5 /Bundt cake 205 CHOKLADKAKA Coffee cake with/ 216 COFFEE-CAKE-1 Coffee cake from/ 217 COFFEE-CAKE-2 /fruit cake 279 FRUIT-CAKE-2 gumdrops,/ Cake with 300 GUMDROP-CAKE French dessert cake A 345 LEMON-PIE /mud cake 376 MISS-MUD-CAKE , delicate cake A light 448 POPPYCAKE /pound cake 458 POUND-CAKE-1 A pound cake made with/ 459 POUND-CAKE-2 chocolate cake /8 layer 461-PRINZ-TORTE upside-down cake /pumpkin 465 PUMPKIN-CAKE-2 Sourdough cake /10 day 526-SOURDOUGH-CAKE /chocolate cake 527 SOURMILK-CAKE /salty turnip cakes 583 TURNIP-CAKES /Welsh biscuity cakes 591 WELSHCAKES filling,/ Caloric, 309 HIKER-BARS Delicious and caloric/ 347 LIME-BARS trifle 1000 calorie-a-bite 573 TRIFLE-1 A Favorite Canadian sweet 395 NANAIMO-BARS-1 Easy-to-make candies with/ 578 TRUFFLES-3 extremely rich candy An 421 PBUTTER-FUDGE /recipe for Cantonese/ 583 TURNIP-CAKES Spaghetti carbonara,/ 79 CARBONARA /cook in many Caribbean/ 243 CUBAN-BEANS Spicy Caribean/ 40 BLACK-EYE-RICE /of chili con carne with/ 185 CHILI-BEAN /squash and carrot/ 71 BUTTERNUT-SQSH and/ Chewy carrot raisin 83 CARROT-BARS /Welsh steamed carrot pudding 84 CARROT-PUDDING with cream/ Carrot cake 86 CARROTCAKE-1 /Medical center carrot cake 88 CARROTCAKE-2 /and unusual carrot-cheese/ 89 CARROTS-GRATIN 2 Aug 2005 iii INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) /rice with carrots 29 BASMATI-RICE-1 /potatoes, carrots and/ 235 CRANB-QUICHE potatoes and carrots /with 327 KUGEL-3 Vegetable casserole with/ 15 ARTICHOKE-CASS An easy bean casserole 31 BEAN-CASS-1 /, and bread casserole 60 BREAKFAST-CAS /vegetable casserole 62 BRIAMI /and carrot casserole 71 BUTTERNUT-SQSH /and beef casserole 75 CABBAGE-CASS /carrot-cheese casserole 89 CARROTS-GRATIN Chicken casserole with/ 156 CHICKEN-POPSD potatoes,/ A casserole of 252 DELMONICOS Eggplant casserole with/ 261 EGGPLANT-1 /, and tomato casserole 262 EGGPLANT-2 Casserole with/ 315 HOTDOG-CASS with jack/ A casserole made 320 JACK-JUBILEE Simple beef casserole with/ 445 PLUM-CASSEROLE A brunch casserole with/ 455 POTATO-PIE-1 /, and cheese casserole 478 RICE-BEAN-BAKE Spinach casserole with/ 539 SPINACH-CASS /vegetable casserole with/ 545 SPINACH-ROLL-1 /Mexican-style casserole with/ 570 TORTILLA-CASS /and fruit casserole for/ 584 TZIMMES Cajun Catfish 90 CATFISH-BOIL Steamed cauliflower/ 91 CAULIFLOWER-1 Spiced cauliflower 92 CAULIFLOWER-2 Cooked celery root in/ 94 CELERY-SALAD style/ Central Texas 564 TEXMEX-ENCHIL /shrimp and champagne 512 SHRIMP-SOUP red/ World champion Texas 180 CHILI-5 Very easy and cheap/ 531 SPAGH-SAUCE-2 /with a cream cheese filling 43 BLACKBOTTOM /with cream cheese filling 86 CARROTCAKE-1 /with cream cheese 93 CBUTTR-COOKIES a pumpkin/ Cheese soup in 104 CHEESE-SOUP1 /cherry cream cheese pie 122 CHERRYCHEESE-1 /chicken with cheese and/ 149 CHICKEN-MARNAR peppers and cheese /with 226 CORNBREAD-1 /in cream cheese quiche 235 CRANB-QUICHE dandelions and cheese /with 250 DANDELIONS /, rice, and cheese 252 DELMONICOS tomato and cheese /with 261 EGGPLANT-1 olives, and cheese /black 268 ENCHILADAS-2 with curry/ Cheese fondue 274 FONDUE-1 /spicy party cheese dip 312 HOT-CHEESE-DIP vegetables and cheese /, 315 HOTDOG-CASS /made with jack cheese 320 JACK-JUBILEE of meat and cheese /lots 336 LASAGNE-1 /macaroni and cheese in the/ 349 MAC-AND-CHEESE , bacon, and cheese /eggs 455 POTATO-PIE-1 with cream cheese /made 459 POUND-CAKE-2 fruit and soft cheese /with 477 RHUBARB-FOOL , rice, and cheese/ /bean 478 RICE-BEAN-BAKE A salmon and cheese pie/ 490 SALMON-PIE /with shrimp, cheese, and/ 511 SHRIMP-BACON /soup: a simple cheese, tomato/ 522 SOUP-AZTEC /spinach and cheese pie 533 SPANAKOPITA /and feta cheese pie 534 SPANAKOPITA-2 yogurt and cheese /with 539 SPINACH-CASS /spinach and cheese curry 540 SPINACH-CURRY with ham and cheese /pie 544 SPINACH-PIE spinach and cheese /with 545 SPINACH-ROLL-1 /a meal with cheese, bread,/ 549 SQUASH-SOUP /with beef and cheese 570 TORTILLA-CASS /soup with cheese,/ 571 TORTILLA-SOUP A toasted cheese/ 581 TUCSON-TOSTADA Simple cheese-and-tomato/ 335 LASAGNA-4 Legendary cheesecake 106 CHEESECAKE-1 /chocolate cheesecake 108 CHEESECAKE-2 / cheesecake 110 CHEESECAKE-3 Ultimate cheesecake 111 CHEESECAKE-4 A moist cheesecake/ 112 CHEESECAKE-5 /chocolate chip cheesecake 113 CHEESECAKE-6 /chocolate cheesecake 115 CHEESECAKE-7 Food processor cheesecake 117 CHEESECAKE-8 rich with/ A cheesecake 464 PUMPKIN-CAKE Spinach and cheeses in a/ 543 SPINACH-PASTRY /with sour cherries and/ 120 CHERRY-PILAF /chocolate/ cherry pie 45 BLKFOREST-PIE A simple cherry cream/ 122 CHERRYCHEESE-1 /quick cherry cobbler/ 471 QUICK-COBBLER /stuffing with chestnuts,/ 123 CHESTNUT-STUFF /and water chestnuts 541 SPINACH-DIP raisin and/ Chewy carrot 83 CARROT-BARS /, soft and chewy 292 GINGERBREAD oatmeal/ Chewy rolled 402 OATMEAL-BARS Greek style chick-pea soup 173 CHICKPEA-SOUP 2 Aug 2005 iv INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) /noodles in chicken broth 14 ARMENIAN-RICE /egg & lemon chicken soup 19 AVGOLEMONO Stir-fried chicken with/ 124 CHICK-KUNG-PAO white/ Chicken with 125 CHICK-MILAN Filipino chicken with/ 126 CHICKEN-ADOBO embalmed/ Chicken 127 CHICKEN-APRICT garlic and/ Chicken with 128 CHICKEN-ASIAN Oven-baked chicken pieces/ 129 CHICKEN-BASIL orange/ Chicken in 130 CHICKEN-BOURBN Rich homemade chicken broth 131 CHICKEN-BROTH /style baked chicken 133 CHICKEN-CACC-1 tomatoes/ Chicken with 134 CHICKEN-CINN-1 Chicken curry 135 CHICKEN-CURRY / chicken curry 137 CHICKEN-CURRY2 salad/ Chicken fruit 138 CHICKEN-CURRY3 A simple chicken curry 139 CHICKEN-CURRY4 wine with/ Chicken in 140 CHICKEN-GRAPE Gumbo with chicken and/ 141 CHICKEN-GUMBO Indian braised chicken with/ 143 CHICKEN-KORMA /chunks of chicken in/ 145 CHICKEN-LEMON breasts in/ Chicken 147 CHICKEN-LIME Quick and easy chicken with/ 148 CHICKEN-MACAD /quick and easy chicken with/ 149 CHICKEN-MARNAR Easy marinated chicken for/ 150 CHICKEN-MICRN duck in/ Chicken or 153 CHICKEN-MOLE-2 spicy/ Chicken in a 154 CHICKEN-PEANUT pineapple/ Chicken with 155 CHICKEN-PINE1 casserole/ Chicken 156 CHICKEN-POPSD with/ Chicken salad 157 CHICKEN-SALAD1 /Asian-style chicken breast 159 CHICKEN-SHANT /stir-fried chicken with/ 162 CHICKEN-STFRY1 Roast chicken/ 164 CHICKEN-STUFF Saute'd chicken with a/ 166 CHICKEN-TARRAG Spicy chicken curry 167 CHICKEN-VINDAL /and easy chicken 169 CHICKEN-WBACON wine sauce Chicken in a 170 CHICKEN-WINE /Indian-style chicken dish/ 171 CHICKEN-YOGURT with/ Baked chicken glazed 233 CRANB-CHICKEN with/ Chicken broth 413 OYSTER-SOUP /sauce for chicken,/ 426 PEANUT-SAUCE-1 /salsa for chicken or/ 493 SALSA-1 /squash in a chicken/ 528 SPAG-SQUASH , similar to chili /dish 101 CHALUPA-1 ) Texas-style chili /hot 174 CHILI-1 A mild, hearty chili 176 CHILI-2 for meat/bean chili /recipe 177 CHILI-3 /prizewinning chili with/ 179 CHILI-4 /Texas red chili 180 CHILI-5 hot and tasty chili /, 182 CHILI-6 /microwave chili 183 CHILI-7 A variation of chili con/ 185 CHILI-BEAN /eggplant in chili sauce 263 EGGPLANT-3 /way to make chili rellenos 476 RELLENO-CASS /with lime, chili, and/ 495 SAMBAL-LILANG /ginger and chili peppers 617 ZUCCHINI-GING Fried chili-pepper/ 494 SAMBAL-BAJAK /salad with Chinese/ 157 CHICKEN-SALAD1 you/ A nice Chinese dinner 160 CHICKEN-SSOUR1 stir-fried/ Chinese 162 CHICKEN-STFRY1 The original Chinese/ 186 CHINESE-SPAGH /Szechuan Chinese soup 318 HOTSOUR-SOUP-2 /beef in a Chinese/ 362 MEAT-MARINADE /Northern Chinese snack/ 456 POTSTICKERS of/ A Chinese method 473 RED-PORK A simple Chinese-style/ 264 EGGPLANT-4 noodles/ Chinese-style 425 PEANUT-NOODLES /chocolate chip/ 113 CHEESECAKE-6 Chocolate chip cookies/ 193 CHOC-CHIP-1 /chocolate chip cookies 194 CHOC-CHIP-2 Chocolate chip cookies/ 195 CHOC-CHIP-3 /and chocolate chips 211 COCO-CHIPS cupcakes/ Chocolate 43 BLACKBOTTOM A rich chocolate// 45 BLKFOREST-PIE Chocolate and/ 46 BON-BONS Serious chocolate/ 68 BROWNIES-2 cheesecake / chocolate 108 CHEESECAKE-2 /truly decadent chocolate chip/ 113 CHEESECAKE-6 cheesecake / chocolate 115 CHEESECAKE-7 A no-bake chocolate cake 188 CHOC-CAKE-1 /delicious chocolate cake 189 CHOC-CAKE-2 /rich chocolate cake 190 CHOC-CAKE-3 /graham cracker chocolate cake/ 191 CHOC-CAKE-4 moist 2 layer chocolate/ A 192-CHOC-CAKE-5 cookies/ Chocolate chip 193 CHOC-CHIP-1 /thick, crunchy chocolate chip/ 194 CHOC-CHIP-2 cookies/ Chocolate chip 195 CHOC-CHIP-3 Rich chocolate/ 198 CHOC-NUT-TORTE 2 Aug 2005 v INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) A rich chocolate pie 200 CHOC-PIE-1 dessert / chocolate 201 CHOC-PUDDING-1 bread/ chocolate 202 CHOC-PUDDING-2 cream/ Chocolate 203 CHOC-SLICES A rich chocolate/ 205 CHOKLADKAKA /of coconut and chocolate/ 211 COCO-CHIPS A rich chocolate/ 219 COGNAC-COOKIES Decadent chocolate mint/ 276 FRANGO-PIE Rich fattening chocolate/ 285 FUDGE-1 /not cloying chocolate/ 380 MOUSSE-CHOC-1 /and light mint chocolate/ 382 MOUSSE-CHOC-2 /quick and easy chocolate/ 383 MOUSSE-CHOC-3 /3 layer ( chocolate/ 396-NANAIMO-BARS-2 No-bake chocolate/ 405 OATMEAL-FUDGE /8 layer chocolate cake 461-PRINZ-TORTE Intoxicating chocolate/ 483 RUM-BALLS truffles Chocolate rum 484 RUM-BALLS-2 cookies/ Chocolate 517 SNOWBALL-2 Aunt Georgie's chocolate cake 527 SOURMILK-CAKE /Spanish hot chocolate 536 SPANISH-COCOA French-style chocolate/ 575 TRUFFLES-1 Classic chocolate/ 576 TRUFFLES-2 /candies with chocolate and/ 578 TRUFFLES-3 Very simple chocolate/ 579 TRUFFLES-4 covered/ Chocolate 580 TRUFFLES-MILO in/ Pork chops simmered 450 PORK-CHOPS-1 Pork chops in/ 451 PORK-CHOPS-2 A rich creamy chowder with/ 225 CORN-CHOWDER-2 /quick fish chowder 272 FISH-CHOWDER /Greek Christmas/ 326 KOURABIEDES /greek Christmas/ 373 MELOMACARONA /for the Christmas/ 482 ROLLED-COOKIES /German Christmas/ 550 STOLLEN Bread Christmas 596 WIGILIA-10 Kutia Christmas Eve 604 WIGILIA-6 pudding / Christmas plum 609 XMAS-ICECREAM Old-fashioned Christmas/ 610 XMAS-PUDDING Crispy chunks of/ 145 CHICKEN-LEMON /simple cooked chutney with/ 209 CHUTNEY-2 no/ An easy chutney with 210 CHUTNEY-RAW /tomatoes and cinnamon 134 CHICKEN-CINN-1 /pudding with cinnamon 202 CHOC-PUDDING-2 /cake with cinnamon and/ 216 COFFEE-CAKE-1 /, apples, and cinnamon 234 CRANB-COOKIES /, honey, and cinnamon 295 GRAHAM-CRACK /, raisins, cinnamon, and/ 397 NOODLE-KUGEL Garlic, clam, and/ 529 SPAGH-CLAM-1 /with onions, cloves, and/ 143 CHICKEN-KORMA /cookies coated with/ 326 KOURABIEDES /with a sugar coating 516 SNOBOL-COOKIES powdered sugar coating /with 517 SNOWBALL-2 Berry cobbler 36 BERRY-COBBLER /quick cherry cobbler/ 471 QUICK-COBBLER /be eaten with cocktail sauce 499 SAUSAGE-BALLS butter and coconut /with 72 BUTTERNUTS /combination of coconut and/ 211 COCO-CHIPS /cookies with coconut and/ 212 COCONUT-DROPS Shrimp in coconut beer/ 214 COCONUT-SHRIMP /, raisins, and coconut 300 GUMDROP-CAKE /with salt cod, eggs, and/ 215 COD-PUDDING with/ Coffee cake 216 COFFEE-CAKE-1 from/ Coffee cake 217 COFFEE-CAKE-2 many/ Coleslaw in 221 COLESLAW-1 /fattening combination of/ 211 COCO-CHIPS /bread used for communion 3 ALTAR-BREAD 12 fruit compote with/ 599-WIGILIA-13 /ice-cream cone, pizelles 588 WAFFLE-CONE /chocolate confectionery 575 TRUFFLES-1 /chocolate confectionery 576 TRUFFLES-2 /oriental-style cook-at-the-table/ 555 SUKIYAKI-1 /no-bake cookie 219 COGNAC-COOKIES /holiday cookie with a/ 516 SNOBOL-COOKIES Frosted cookie-cutter/ 612 XMAS-STARS /wreath cookies 35 BERLINERKRANZ Simple butter cookies 70 BUTTER-COOKIES Biscuits ( cookies) with/ 72 BUTTERNUTS /filled butter cookies with/ 93 CBUTTR-COOKIES Chocolate chip cookies like/ 193 CHOC-CHIP-1 /chocolate chip cookies 194 CHOC-CHIP-2 Chocolate chip cookies with/ 195 CHOC-CHIP-3 what Mom/ Cookies like 196 CHOC-CHIP-4 Holiday cookies with/ 212 COCONUT-DROPS /holiday cookies 213 COCONUT-JOYS /peanut-butter cookies 223 COOKIES-PB Moist cookies with/ 234 CRANB-COOKIES Ginger cookies 291 GINGER-COOKIES Russian Cookies 325 KOLACHKI 2 Aug 2005 vi INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) /Christmas cookies coated/ 326 KOURABIEDES /bar cookies 347 LIME-BARS /Christmas cookies soaked/ 373 MELOMACARONA /oatmeal pan cookies 401 OAT-SQUARES /oatmeal bar cookies 402 OATMEAL-BARS /oatmeal drop cookies. 404 OATMEAL-COOK-1 /oatmeal cookies 405 OATMEAL-FUDGE /biscuits ( cookies) 406 OATMEAL-SLICE /creamy pecan cookies 429 PECAN-PRALINES the/ Rolled cookies for 482 ROLLED-COOKIES shortbread cookies Rich 510 SHORTBREAD-3 Chocolate cookies with/ 517 SNOWBALL-2 buttery sugar cookies /and 554 SUG-COOKIES-1 walnut-filled cookies /, 589 WALNUT-HORNS /cookie-cutter cookies 612 XMAS-STARS /lamb dish with coriander 329 LAMB-CORIANDER A hearty corn soup 224 CORN-CHOWDER /chowder with corn and/ 225 CORN-CHOWDER-2 with/ Corn bread 226 CORNBREAD-1 mushrooms and corn /, 337 LASAGNE-2 tomatoes, and corn /cheese, 571 TORTILLA-SOUP /style herbed cornbread/ 227 CORNBREAD-STUF hens/ Cornish game 18 AUTUMN-HENS hens/ Cornish game 305 HENS-TARRAGON meat pies/ Cornish-style 364 MEAT-PIE-2 /covered cotton 580 TRUFFLES-MILO snack or main course /for 489 SALMON-PATTIES Incredible crab or shrimp/ 230 CRAB-BUTTER no-bake graham cracker/ A 191 CHOC-CAKE-4 North American crackers with/ 295 GRAHAM-CRACK /cookies with cranberries,/ 234 CRANB-COOKIES /, carrots and cranberries in/ 235 CRANB-QUICHE A festive cranberry/ 231 CRANB-BREAD-1 /with spiced cranberry/ 233 CRANB-CHICKEN Molded fresh cranberry/ 237 CRANB-RELISH-2 Frozen cranberry/ 239 CRANB-RELISH-3 Homemade cranberry/ 240 CRANB-SAUCE-1 /pie with sour cream goodness 10 APPLE-PIE-2 and whipped cream /fruit 25 BANANA-CAKE /with a cream cheese/ 43 BLACKBOTTOM /cake with cream cheese/ 86 CARROTCAKE-1 /cookies with cream cheese 93 CBUTTR-COOKIES /simple cherry cream cheese/ 122 CHERRYCHEESE-1 /a tarragon cream sauce 166 CHICKEN-TARRAG Chocolate cream slices 203 CHOC-SLICES /and sour cream 216 COFFEE-CAKE-1 /cranberries in cream cheese/ 235 CRANB-QUICHE /with sour cream 241 CRM-SPINACH sauce for ice cream /fudge 314 HOT-FUDGE-1 Omelet with cream and/ 409 OMELET-1 /cake made with cream cheese 459 POUND-CAKE-2 /with sour cream 490 SALMON-PIE leek, and sour cream /, 542 SPINACH-DIP-2 Easy cream of/ 547 SPINACH-SOUP /with bacon and cream 560 TAGLIATELLE /make whipped cream extra/ 593 WHIPPED-CREAM /in Sour Cream 602 WIGILIA-4 /with cream and rum 618 ZUCCOTTO A rich cream-style/ 548 SPUD-SPIN-SOUP /chocolate and creamcheese 578 TRUFFLES-3 spinach/ Creamed 241 CRM-SPINACH spinach/ Creamed 242 CRM-SPINACH-2 with/ A rich creamy chowder 225 CORN-CHOWDER-2 Texas-style creamy pecan/ 429 PECAN-PRALINES of chicken/ Crispy chunks 145 CHICKEN-LEMON A soup with crispy/ 572 TORTILLA-SOUP2 /apple crumb pie 9 APPLE-PIE-1 Rich, thick, crunchy/ 194 CHOC-CHIP-2 seed/ A crunchy sesame 296 GRANOLA a wonderful crust /with 112 CHEESECAKE-5 //oatmeal crust 265 EGGS-SCOTCH a puff pastry crust /in 543 SPINACH-PASTRY rough, livery, crusty/ A 503 SCRAPPLE-2 A very sweet cucumber/ 245 CUKE-CHUNKS /sauce with cucumbers and/ 244 CUCUMBER-SAUCE Starter culture for/ 525 SOUR-START a/ Chocolate cupcakes with 43 BLACKBOTTOM Chicken curry 135 CHICKEN-CURRY /chicken curry 137 CHICKEN-CURRY2 /fruit salad curry 138 CHICKEN-CURRY3 simple chicken curry A 139 CHICKEN-CURRY4 Spicy chicken curry 167 CHICKEN-VINDAL /fruit with curry sauce/ 246 CURRIED-FRUIT /with a mild curry flavor 247 CURRIED-RICE /fondue with curry flavor 274 FONDUE-1 /meat curry 359 MEAT-CURRY /and cheese curry 540 SPINACH-CURRY 2 Aug 2005 vii INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) /(emgood lamb curry/ 613 YAM-CURRY A rich Mexican custard 273 FLAN /New Zealand custard/ 537 SPANISH-CREAM /for any cut of lamb 332 LAMB-MARINADE1 /made with dandelions and/ 250 DANDELIONS delicious/ Dangerously 189 CHOC-CAKE-2 and beef/ Danish cabbage 75 CABBAGE-CASS A sweet, dark/ 54 BREAD-RYE /bourbon and dark rum 258 EGGNOG2 /, nuts, and dates 388 MUFFINS-2 /for summer days 256 EGG-MOUSSE rich/ A decadently 190 CHOC-CAKE-3 /Bavarian plum delicacy for/ 619 ZWETSCHGEND Simple desert for/ 5 AMBROSIA /decadent desert 118 CHERRY-HAZLNUT baked apple dessert Easy 8 APPLE-CRISP /Balkan dessert 22 BAKLAVA Rich chocolate dessert for/ 198 CHOC-NUT-TORTE /chocolate dessert 201 CHOC-PUDDING-1 A Greek dessert with/ 301 HALVAS /lime pie dessert from/ 324 KEY-LIME-PIE A French dessert cake 345 LEMON-PIE /meringue dessert) 419 PAVLOVA-1 /meringue dessert) 420 PAVLOVA-2 A quick pear dessert 427 PEAR-MICE made from/ A dessert bread 463 PUMPKIN-BREAD /cherry cobbler dessert 471 QUICK-COBBLER A delicious dessert with/ 477 RHUBARB-FOOL /custard dessert 537 SPANISH-CREAM sweet and tart dessert A 552 STRAW-RHU-PIE /frozen dessert with/ 616 YOGURT-FROZ-1 delicacy for dessert /plum 619 ZWETSCHGEND and/ A rich dill, paprika 390 MUSHROOM-SOUP2 Swedish dill-cured/ 298 GRAVLAX /U.S. Senate dining room 504 SENATE-SOUP /for holiday dinners 236 CRANB-RELISH /crab or shrimp dip 230 CRAB-BUTTER A cold dip 253 DILL-DIP party cheese dip /spicy 312 HOT-CHEESE-DIP Party dip with/ 541 SPINACH-DIP Simple party dip with/ 542 SPINACH-DIP-2 /batter with dipping sauce 214 COCONUT-SHRIMP /meatless dog biscuits 254 DOG-BISCUITS brownies with double/ /rich 66 BROWNIES-1 beer Double stout 551 STOUT-DOUBLE Simple pizza dough 441 PIZZA-DOUGH-1 /relish with dressing 237 CRANB-RELISH-2 vinegar salad dressing /and 481 ROCKET-SALAD /with bran and dried fruit 51 BRAN-MUFFINS-2 /party eggnog drink 257 EGGNOG1 /Indian summer drink 351 MANGO-SHAKE /oatmeal drop cookies. 404 OATMEAL-COOK-1 /as made by drovers in the/ 249 DAMPER Chicken or duck in hot/ 153 CHICKEN-MOLE-2 Steamed dumplings (/ 513 SHU-MEI make/ An easier way to 476 RELLENO-CASS San Felese Easter pie 442 PIZZA-RUSTICA scrapple (/ Eastern-style 502 SCRAPPLE-1 apple/ Easy baked 8 APPLE-CRISP An easy bean/ 31 BEAN-CASS-1 an easy quick/ 33 BEER-CHS-SOUP bran/ Easy and good 50 BRAN-MUFFINS Quick and easy chicken/ 148 CHICKEN-MACAD A quick and easy chicken/ 149 CHICKEN-MARNAR chicken/ Easy marinated 150 CHICKEN-MICRN Succulent and easy chicken 169 CHICKEN-WBACON with no/ An easy chutney 210 CHUTNEY-RAW Quick and easy garlic/ 287 GARLIC-BREAD-2 A quick and easy/ 311 HOLLANDAISE-1 An Easy Lamb Stew 328 LAMB-CACCI /quick and easy chocolate/ 383 MOUSSE-CHOC-3 Quick and easy mushroom/ 389 MUSHROOM-SOUP cold/ Easy spicy-hot 400 NOODLES-SPICY Easy/ 401 OAT-SQUARES soup Easy onion 410 ONION-SOUP-1 Very easy and cheap/ 531 SPAGH-SAUCE-2 spinach/ Easy cream of 547 SPINACH-SOUP for/ An easy recipe 583 TURNIP-CAKES chicken/ An Easy-to-prepare 137 CHICKEN-CURRY2 /snack to be eaten with/ 499 SAUSAGE-BALLS /toasting or eating plain 52 BREAD Greek style egg & lemon/ 19 AVGOLEMONO and/ A baked egg, sausage, 60 BREAKFAST-CAS Braided egg bread 98 CHALLAH-2 Jewish egg bread 100 CHALLAH-3 raisins,/ Egg noodles, 397 NOODLE-KUGEL A sweet egg noodle/ 399 NOODLE-KUGEL-3 2 Aug 2005 viii INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) potent/ Egg-cognac: a 1 ADVOKAAT Greek egg-lemon soup 21 AVGOLEMONO-2 /holiday party eggnog drink 257 EGGNOG1 /layered eggnog with/ 258 EGGNOG2 Wonderful eggnog 259 EGGNOG3 casserole/ Eggplant 261 EGGPLANT-1 Indian eggplant,/ 262 EGGPLANT-2 chili/ /baked eggplant in 263 EGGPLANT-3 /for fresh eggplant 264 EGGPLANT-4 relish/ Eggplant 475 RELISH-1 mushrooms, and eggplant /, 530 SPAGH-SAUCE-1 /with raw eggs and/ 81 CARBONARA-2 /with salt cod, eggs, and milk 215 COD-PUDDING Hardboiled eggs in a/ 265 EGGS-SCOTCH in/ Eggs poached 266 EGGS-SHROOMS /with eggs 267 ENCHILADAS-1 /with potatoes, eggs, bacon,/ 455 POTATO-PIE-1 Chicken embalmed in/ 127 CHICKEN-APRICT with eggs / enchiladas 267 ENCHILADAS-1 with meat,/ Enchiladas 268 ENCHILADAS-2 /style Mexican enchiladas 564 TEXMEX-ENCHIL cold, enriched/ 385 MUESLI-1 /smothered in escargot and/ 515 SNAIL-PIZZA Jewish/ European 486 SABBATH-STEW A traditional European-style/ 279 FRUIT-CAKE-2 Christmas Eve Kutia 604 WIGILIA-6 /pickles you ever tasted. 524 SOUR-PICKLES-1 spiced/ An exotically 532 SPAGH-SAUCE-3 Zealand/ Exquisite New 537 SPANISH-CREAM /whipped cream extra yummy 593 WHIPPED-CREAM An extravagant/ 277 FRUIT-CAKE-1 nice body and face soap A 518 SOAP /desert for failed Pavlova/ 5 AMBROSIA of Pepperidge Farm /founder 56 BREAD-STUFF-1 /: a Tex-Mex favorite 270 FAJITAS Canadian/ A Favorite 395 NANAIMO-BARS-1 pie San Felese Easter 442 PIZZA-RUSTICA cranberry/ A festive 231 CRANB-BREAD-1 /spinach and feta cheese/ 534 SPANAKOPITA-2 /like Mrs. Fields makes 193 CHOC-CHIP-1 chicken/ Filipino 126 CHICKEN-ADOBO cabbage in/ Filipino 446 PONCIT Simple filled butter/ 93 CBUTTR-COOKIES A triangular filled pastry 303 HAMANTASHEN pie Finnish meat 363 MEAT-PIE-1 /style fish soup 47 BOUILLABAISSE /Post's quick fish chowder 272 FISH-CHOWDER garlic// Fish in a hot 313 HOT-FANNY-1 /bread pie with fish and pork/ 366 MEAT-PIE-4 Spicy Moroccan fish 377 MOROCCAN-FISH /and smoked fish filling 409 OMELET-1 for chicken or fish /salsa 493 SALSA-1 /snow peas in fish sauce 501 SCALLOPS-1 /marinated fish appetizer/ 506 SEVICHE Fish in/ 594 WIGILIA-1 Greek smoked fish-roe pate 561 TARAMOSALATA-1 /from the Florida Keys 324 KEY-LIME-PIE /with graham flour, honey,/ 295 GRAHAM-CRACK /Pie with flour 468 PUMPKIN-PIE-3 Simple, fluffy/ 38 BISCUITS-1 Light and fluffy/ 415 PANCAKES-2 pumpkin/ Fluffy whipped 465 PUMPKIN-CAKE-2 Cheese fondue with/ 274 FONDUE-1 /from the founder of/ 56 BREAD-STUFF-1 A simple, fragrant apple/ 7 APPLE-BREAD stew Fragrant lamb 333 LAMB-STEW-1 Casserole with frankfurters,/ 315 HOTDOG-CASS cake A French dessert 345 LEMON-PIE /sourdough French bread 523 SOUR-FRENCH mixture/ A French-style 307 HERB-BLEND-1 chocolate/ French-style 575 TRUFFLES-1 Molded fresh/ 237 CRANB-RELISH-2 /recipe for fresh eggplant 264 EGGPLANT-4 Generic fresh fruit/ 280 FRUIT-SALAD soup Fresh fruit 282 FRUIT-SOUP mozzarella/ Fried 384 MOZZ-FRIED Garlic fried potatoes 417 PATATAS-POBRES Fried/ 494 SAMBAL-BAJAK Frosted/ 612 XMAS-STARS /with double frosting 66 BROWNIES-1 cranberry/ Frozen 239 CRANB-RELISH-3 A low-calorie frozen dessert/ 616 YOGURT-FROZ-1 /hens stewed in fruit and/ 18 AUTUMN-HENS /cake with fruit and/ 25 BANANA-CAKE bran and dried fruit /with 51 BRAN-MUFFINS-2 Chicken fruit salad/ 138 CHICKEN-CURRY3 /stuffing with fruit and nuts 165 CHICKEN-STUFF2 2 Aug 2005 ix INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) for/ A fruit relish 236 CRANB-RELISH curry/ Baked fruit with 246 CURRIED-FRUIT /European-style fruit cake 279 FRUIT-CAKE-2 Generic fresh fruit salad 280 FRUIT-SALAD Fresh fruit soup 282 FRUIT-SOUP A quick fruit tart pie 284 FRUIT-TART from green/ Fruit pie made 297 GRAPE-PIE /dessert with fruit and soft/ 477 RHUBARB-FOOL Uncooked fruit and/ 556 SUMMER-PUDDING Vegetable and fruit/ 584 TZIMMES yogurt and fruit /with 616 YOGURT-FROZ-1 /traditional fruitcake 277 FRUIT-CAKE-1 saute' A fruity cabbage 74 CABBAGE+APPLES /chocolate fudge 285 FUDGE-1 for ice/ Hot fudge sauce 314 HOT-FUDGE-1 Cornish game hens/ 18 AUTUMN-HENS Cornish game hens/ 305 HENS-TARRAGON /chicken with garlic 126 CHICKEN-ADOBO Chicken with garlic and hot/ 128 CHICKEN-ASIAN /and fattening garlic bread 286 GARLIC-BREAD Quick and easy garlic bread 287 GARLIC-BREAD-2 Scampi in garlic butter/ 288 GARLIC-SCAMPI Fish in a hot garlic/pecan/ 313 HOT-FANNY-1 /in herb and garlic tomato/ 368 MEATBALLS-1 potatoes Garlic fried 417 PATATAS-POBRES /cabbage in garlic and soy/ 446 PONCIT Sardines with garlic and/ 496 SARDINE-FRY and tomato/ Garlic, clam, 529 SPAGH-CLAM-1 fruit/ Generic fresh 280 FRUIT-SALAD Aunt Georgie's/ 527 SOURMILK-CAKE Kartoffel/ German 453 POTATO-PANCAKE Traditional German/ 550 STOLLEN /, cloves, and ginger 143 CHICKEN-KORMA Ginger cookies 291 GINGER-COOKIES Zucchini with ginger and/ 617 ZUCCHINI-GING Traditional gingerbread,/ 292 GINGERBREAD Best-ever gingerbread 293 GINGERBREAD-2 Baked chicken glazed with/ 233 CRANB-CHICKEN /sour cream goodness 10 APPLE-PIE-2 /Hungarian goulash 294 GOULASH-1 A no-bake graham cracker/ 191 CHOC-CAKE-4 /crackers with graham flour,/ 295 GRAHAM-CRACK /sesame seed granola 296 GRANOLA /in wine with grapes and/ 140 CHICKEN-GRAPE green seedless grapes /from 297 GRAPE-PIE A kind of gratin with/ 321 JANSSON macaroni/ Greatest 349 MAC-AND-CHEESE egg &/ Greek style 19 AVGOLEMONO egg-lemon/ Greek 21 AVGOLEMONO-2 vegetable/ Greek 62 BRIAMI chick-pea/ Greek style 173 CHICKPEA-SOUP with/ A Greek dessert 301 HALVAS Traditional Greek/ 326 KOURABIEDES Traditional greek/ 373 MELOMACARONA /version of the Greek classic 378 MOUSSAKA and cheese/ Greek spinach 533 SPANAKOPITA and feta/ Greek spinach 534 SPANAKOPITA-2 fish-roe/ Greek smoked 561 TARAMOSALATA-1 /pie made from green seedless/ 297 GRAPE-PIE Algerian green beans/ 348 LOUBIA-1 Cooked mustard greens with/ 394 MUSTARD-GREENS on a/ Spicy grilled lamb 331 LAMB-KEBAB Grilled/ 342 LEG-OF-LAMB-3 Grilled/ 343 LEG-OF-LAMB-4 Grilled/ 344 LEG-OF-LAMB-5 chicken/ Gumbo with 141 CHICKEN-GUMBO /rice for gumbo dishes 479 RICE-GUMBO Cake with gumdrops,/ 300 GUMDROP-CAKE /snack and hacker's/ 456 POTSTICKERS /beans and ham hocks 41 BLACKBEAN-SOUP Bananas with ham and/ 302 HAM-BANANAS /pie with ham and cheese 544 SPINACH-PIE A quick hamburger dish 304 HAMBURGER-PIE eggs in a/ Hardboiled 265 EGGS-SCOTCH from Hobee's Haven/ /cake 217 COFFEE-CAKE-2 Cornish game hens stewed in/ 18 AUTUMN-HENS Cornish game hens basted in/ 305 HENS-TARRAGON /meatballs in herb and/ 368 MEATBALLS-1 /style herbed/ 227 CORNBREAD-STUF An Australian herbed meat/ 308 HERB-STEAK-1 /mixture of herbs and/ 307 HERB-BLEND-1 Pickled Herring in/ 602 WIGILIA-4 chocolate/ A high-cholesterol 201 CHOC-PUDDING-1 appetizer/ A high-cholesterol 511 SHRIMP-BACON microwave/ High-energy 183 CHILI-7 Delicious high-fiber/ 404 OATMEAL-COOK-1 /bars for hiking or home 386 MUESLI-BARS 2 Aug 2005 x INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) /cake from Hobee's Haven/ 217 COFFEE-CAKE-2 beans and ham hocks /black 41 BLACKBEAN-SOUP /peanutbutter holiday treat 46 BON-BONS stuffing/ Holiday 165 CHICKEN-STUFF2 cookies/ Holiday 212 COCONUT-DROPS /, super-rich holiday/ 213 COCONUT-JOYS /relish for holiday/ 236 CRANB-RELISH with/ Holiday rolls 251 DARK-ROLLS A potent holiday party/ 257 EGGNOG1 persimmon/ Holiday 435 PERSIM-PUDDING /New Mexican holiday stew 460 POZOLE A holiday/ 466 PUMPKIN-CAKE-3 Nut-butter holiday cookie/ 516 SNOBOL-COOKIES A very simple holiday sweet/ 557 SWEEPTO-PIE the Christmas holidays /for 482 ROLLED-COOKIES /quick and easy Hollandaise/ 311 HOLLANDAISE-1 can make at home /you 160 CHICKEN-SSOUR1 for hiking or home /bars 386 MUESLI-BARS Rich homemade/ 131 CHICKEN-BROTH cranberry/ Homemade 240 CRANB-SAUCE-1 meatless/ Homemade 254 DOG-BISCUITS playdough Homemade 444 PLAYDOUGH /nuts and honey 148 CHICKEN-MACAD /cookies with honey and/ 195 CHOC-CHIP-3 /graham flour, honey, and/ 295 GRAHAM-CRACK /soaked in honey syrup 373 MELOMACARONA /relish with horseradish 239 CRANB-RELISH-3 Fish in horseradish/ 594 WIGILIA-1 Southern Hungarian/ 294 GOULASH-1 potato/ Hungarian 454 POTATO-PAPRKSH /sauce for ice cream 314 HOT-FUDGE-1 ,/ Waffle ice-cream cone 588 WAFFLE-CONE sweet/ An incredibly 22 BAKLAVA chicken/ Indian braised 143 CHICKEN-KORMA eggplant,/ Indian 262 EGGPLANT-2 /popular North Indian lamb/ 329 LAMB-CORIANDER A spicy hot Indian lamb/ 334 LAMB-VIND A refreshing Indian summer/ 351 MANGO-SHAKE An Indian spinach/ 487 SAGH vegetarian/ Indian 540 SPINACH-CURRY chicken/ An Indian-style 171 CHICKEN-YOGURT meat/ An Indian-style 359 MEAT-CURRY A tasty Indonesian/ 27 BARMI-GORENG baked/ Indonesian 263 EGGPLANT-3 relish/ Indonesian 495 SAMBAL-LILANG barbecued/ Indonesian 497 SATAY-1 /raw eggs and Italian bacon 81 CARBONARA-2 An Italian/ 545 SPINACH-ROLL-1 pork roast/ Italian-style 452 PORK-IN-MILK /made with jack cheese 320 JACK-JUBILEE /millet and Japanese/ 322 KABOCHA-SOUP recipe/ A Japanese tofu 569 TOFU-MEAT Applesauce jello salad 13 APPLESAUCE-SLD A traditional Jewish bread 96 CHALLAH-1 bread Jewish egg 100 CHALLAH-3 European Jewish/ 486 SABBATH-STEW simple sloppy joe /and 514 SLOPPY-JOES /from the Jordan Pond/ 447 POND-POPOVERS German Kartoffel/ 453 POTATO-PANCAKE pork or lamb kebabs Spicy 361 MEAT-KEBABS the Florida Keys /from 324 KEY-LIME-PIE with/ A kind of gratin 321 JANSSON marinated/ Korean 323 KALBI-KUI potatoes/ Kugel with 327 KUGEL-3 Noodle kugel using/ 398 NOODLE-KUGEL-2 egg noodle kugel /sweet 399 NOODLE-KUGEL-3 Christmas Eve Kutia 604 WIGILIA-6 with cream/ Ladyfingers 618 ZUCCOTTO Spicy roast lamb with rice 78 CAJUN-LAMB An Easy Lamb Stew 328 LAMB-CACCI /North Indian lamb dish with/ 329 LAMB-CORIANDER Spicy grilled lamb on a/ 331 LAMB-KEBAB /for any cut of lamb 332 LAMB-MARINADE1 Fragrant lamb stew 333 LAMB-STEW-1 /hot Indian lamb dish 334 LAMB-VIND Leg of lamb with/ 340 LEG-OF-LAMB-1 Leg of lamb with/ 341 LEG-OF-LAMB-2 /leg of lamb 342 LEG-OF-LAMB-3 /leg of lamb 343 LEG-OF-LAMB-4 /leg of lamb 344 LEG-OF-LAMB-5 Spicy pork or lamb kebabs 361 MEAT-KEBABS /spices--good lamb curry/ 613 YAM-CURRY /dish from Lappland 492 SALMON-TENO / lasagna 335 LASAGNA-4 /spinach lasagna 338 LASAGNE-3 A hearty lasagne with/ 336 LASAGNE-1 A vegetable lasagne with/ 337 LASAGNE-2 2 Aug 2005 xi INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) seasoned/ Latin-American 439 PICADILLO /chocolate layer cake 192 CHOC-CAKE-5 Traditional layered eggnog/ 258 EGGNOG2 /with spinach, leek, and sour/ 542 SPINACH-DIP-2 zesty red/ Leeks in a 255 DRUNK-LEEKS with/ Leg of lamb 340 LEG-OF-LAMB-1 with/ Leg of lamb 341 LEG-OF-LAMB-2 /butterflied leg of lamb 342 LEG-OF-LAMB-3 /butterflied leg of lamb 343 LEG-OF-LAMB-4 /butterflied leg of lamb 344 LEG-OF-LAMB-5 cheesecake Legendary 106 CHEESECAKE-1 /style egg & lemon chicken/ 19 AVGOLEMONO /in sweet lemon sauce 145 CHICKEN-LEMON rosemary and lemon /with 341 LEG-OF-LAMB-2 cherries and lentils /sour 120 CHERRY-PILAF /soup with lentils,/ 346 LENTIL-SOUP /marinated in lime: a/ 270 FAJITAS Traditional lime pie/ 324 KEY-LIME-PIE Pork with lime and hot/ 449 PORK-BRAISE-1 /relish with lime, chili,/ 495 SAMBAL-LILANG /saute'ed in lime and/ 500 SAUTE-SWEEPTO /and caloric lime-flavored/ 347 LIME-BARS The most lip smackin'/ 524 SOUR-PICKLES-1 Chopped liver just/ 206 CHOPPED-LIVER /chopped liver 207 CHOPPED-LIVER2 PATE WITHOUT LIVER PARTY 418 PATE-1 A rough, livery, crusty/ 503 SCRAPPLE-2 flavorful meat loaf /and 370 MEATLOAF-1 and spinach loaf /salmon 491 SALMON-SPINACH Two white soda loaves 521 SODA-BREAD /lasagne with lots of meat/ 336 LASAGNE-1 for mushroom lovers /treat 392 MUSHROOMS-1 but/ A low-calorie 434 PEPPER-ROAST frozen/ A low-calorie 616 YOGURT-FROZ-1 /chicken with macadamia nuts/ 148 CHICKEN-MACAD Greatest macaroni and/ 349 MAC-AND-CHEESE /for snack or main course 489 SALMON-PATTIES A simple main-dish/ 488 SALAD-MEXICAN mix for/ A make-it-yourself 414 PANCAKE-MIX /culture for making/ 525 SOUR-START /flavored with maple syrup 354 MAPLE-SOUFFLE X-rated/ Margaret's 375 MELON-BALLS-1 Vodka margaritas 355 MARGARITA-1 any cut/ A marinade for 332 LAMB-MARINADE1 /in a Chinese marinade 362 MEAT-MARINADE /superb meat marinade. 372 MEATMARINADE-2 redfish A marinade for 474 REDFISH-RASTA /cheese and marinara 149 CHICKEN-MARNAR /sticks with marinara 384 MOZZ-FRIED Easy marinated/ 150 CHICKEN-MICRN /skirt steak marinated in/ 270 FAJITAS Korean marinated ribs 323 KALBI-KUI A tasty marinated fish/ 506 SEVICHE style fish/ Marseille 47 BOUILLABAISSE /potatoes with marshmallows 558 SWEET-POTATO Marzipan 598 WIGILIA-12 potatoes/ Mashed sweet 558 SWEET-POTATO made in a/ Mayonnaise 358 MAYONNAISE-1 Makes a meal with/ 549 SQUASH-SOUP A Mexican meat and bean/ 101 CHALUPA-1 /own recipe for meat/bean/ 177 CHILI-3 olives/ /with meat, black 268 ENCHILADAS-2 /herbed meat dish 308 HERB-STEAK-1 /with lots of meat and/ 336 LASAGNE-1 /Indian-style meat curry 359 MEAT-CURRY Finnish meat pie 363 MEAT-PIE-1 Cornish-style meat pies from/ 364 MEAT-PIE-2 /baked meat pie 365 MEAT-PIE-3 /and flavorful meat loaf 370 MEATLOAF-1 /quite superb meat marinade. 372 MEATMARINADE-2 /sauce with meat 532 SPAGH-SAUCE-3 recipe with meat /tofu 569 TOFU-MEAT herb/ Simple meatballs in 368 MEATBALLS-1 /dumplings ( meatballs) 513 SHU-MEI Homemade meatless dog/ 254 DOG-BISCUITS A nice, simple meatloaf 371 MEATLOAF-2 carrot/ UCLA Medical center 88 CARROTCAKE-2 /X-rated melon balls 375 MELON-BALLS-1 /pudding with a meringue top 73 BUTTERSCOTCH /(Australian meringue/ 419 PAVLOVA-1 /(Australian meringue/ 420 PAVLOVA-2 A Chinese method of/ 473 RED-PORK and bean/ A Mexican meat 101 CHALUPA-1 A rich Mexican/ 273 FLAN A simple New Mexican/ 460 POZOLE /quiche in a Mexican style 470 QUICHE-MEXICAN /salad with Mexican/ 488 SALAD-MEXICAN 2 Aug 2005 xii INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) /Texas style Mexican/ 564 TEXMEX-ENCHIL A simple Mexican-style/ 570 TORTILLA-CASS appetizer from Mexico /fish 506 SEVICHE version/ a microwave 151 CHICKEN-MOLE-1 High-energy microwave/ 183 CHILI-7 /cooked in a microwave oven 574 TROUT-1 sauce/ A mideast-style 244 CUCUMBER-SAUCE chili A mild, hearty 176 CHILI-2 /rice with a mild curry/ 247 CURRIED-RICE vinegar/ A mild oil and 481 ROCKET-SALAD cold/ Mildly spicy 220 COLD-NOODLES cod, eggs, and milk /salt 215 COD-PUDDING /pork roast in milk 452 PORK-IN-MILK /soup with millet and/ 322 KABOCHA-SOUP pecan pies Miniature 431 PECAN-TARTS-1 /chocolate mint pie 276 FRANGO-PIE /and light mint chocolate/ 382 MOUSSE-CHOC-2 mud cake Mississippi 376 MISS-MUD-CAKE buttermilk/ / mix for 414 PANCAKE-MIX A French-style mixture of/ 307 HERB-BLEND-1 Soup with a mixture of/ 339 LEFTOVER-SOUP Sugary, moist apple/ 12 APPLE-SQUARES A moist/ 112 CHEESECAKE-5 chocolate/ A moist 2 layer 192-CHOC-CAKE-5 with/ Moist cookies 234 CRANB-COOKIES Very rich and moist muffins/ 388 MUFFINS-2 /oatmeal and molasses 251 DARK-ROLLS cranberry/ Molded fresh 237 CRANB-RELISH-2 /version of mole poblano 151 CHICKEN-MOLE-1 /or duck in hot mole sauce 153 CHICKEN-MOLE-2 /like what Mom should/ 196 CHOC-CHIP-4 /just like Mom used to/ 206 CHOPPED-LIVER Spicy Moroccan fish 377 MOROCCAN-FISH chopped/ My mother's 207 CHOPPED-LIVER2 /chocolate mousse 380 MOUSSE-CHOC-1 mint chocolate mousse /light 382 MOUSSE-CHOC-2 easy chocolate mousse /and 383 MOUSSE-CHOC-3 Fried mozzarella/ 384 MOZZ-FRIED /cookies like Mrs. Fields/ 193 CHOC-CHIP-1 Mississippi mud cake 376 MISS-MUD-CAKE and good bran muffins Easy 50 BRAN-MUFFINS bran/ Tasty muffins with 51 BRAN-MUFFINS-2 /blueberry muffins 387 MUFFINS-1 /rich and moist muffins with/ 388 MUFFINS-2 /soup with multicolored/ 472 RAINBOW-SOUP /poached in mushroom sauce 266 EGGS-SHROOMS /rich pie with mushroom and/ 310 HOBBIT-PIE /, pork, and mushroom soup 350 MANDARIN-SOUP Quick and easy mushroom soup 389 MUSHROOM-SOUP /, paprika and mushroom soup 390 MUSHROOM-SOUP2 with/ Mushroom soup 391 MUSHROOM-SOUP3 rich treat for mushroom/ A 392 MUSHROOMS-1 Pork chops in mushroom/ 451 PORK-CHOPS-2 /with mushrooms and/ 91 CAULIFLOWER-1 /with spinach, mushrooms and/ 337 LASAGNE-2 escargot and mushrooms /in 515 SNAIL-PIZZA /with sausage, mushrooms, and/ 530 SPAGH-SAUCE-1 /with Mushrooms 603 WIGILIA-5 roasted in/ Muskrat 393 MUSKRAT-1 /in a tangy mustard sauce 34 BEET-MUSTARD with/ Cooked mustard greens 394 MUSTARD-GREENS A Swedish national dish 369 MEATBALLS-2 /carbonara, Neapolitan/ 79 CARBONARA /in apricot nectar 127 CHICKEN-APRICT enchiladas/ New-Mexico-style 267 ENCHILADAS-1 dinner/ A nice Chinese 160 CHICKEN-SSOUR1 meatloaf A nice, simple 371 MEATLOAF-2 face soap A nice body and 518 SOAP fattening/ A nicely 211 COCO-CHIPS chocolate/ A no-bake 188 CHOC-CAKE-1 cracker/ A no-bake graham 191 CHOC-CAKE-4 /rich chocolate no-bake cookie 219 COGNAC-COOKIES 3 layer (/ No-bake 396-NANAIMO-BARS-2 chocolate/ No-bake 405 OATMEAL-FUDGE cake with/ A no-cooking 25 BANANA-CAKE party/ A non-alcoholic 507 SHERBET-PUNCH using/ Noodle kugel 398 NOODLE-KUGEL-2 A sweet egg noodle kugel 399 NOODLE-KUGEL-3 Rice with noodles in/ 14 ARMENIAN-RICE /spicy cold noodles 220 COLD-NOODLES raisins/ Egg noodles, 397 NOODLE-KUGEL /using uncooked noodles 398 NOODLE-KUGEL-2 /spicy-hot cold noodles for/ 400 NOODLES-SPICY Chinese-style noodles with a/ 425 PEANUT-NOODLES Poppy Seed/ Noodles with 606 WIGILIA-8 crackers/ North American 295 GRAHAM-CRACK A popular North Indian/ 329 LAMB-CORIANDER 2 Aug 2005 xiii INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) /in the North American/ 436 PHEASANT-2 Delicious Northern/ 456 POTSTICKERS wreath/ Norwegian 35 BERLINERKRANZ Some not-so-plain/ 69 BUFFET-BISCUIT Delicious and nourishing/ 386 MUESLI-BARS fragrant apple nut raisin/ /, 7 APPLE-BREAD /raisin and nut bars 83 CARROT-BARS /orange nut-bread 231 CRANB-BREAD-1 holiday/ Nut-butter 516 SNOBOL-COOKIES /with macadamia nuts and honey 148 CHICKEN-MACAD broccoli and nuts /with 162 CHICKEN-STFRY1 /with fruit and nuts 165 CHICKEN-STUFF2 sauce and nuts /curry 246 CURRIED-FRUIT /bran, raisins, nuts, and/ 388 MUFFINS-2 /rolls with oatmeal and/ 251 DARK-ROLLS /in a sausage/ oatmeal crust 265 EGGS-SCOTCH /butterscotch oatmeal pan/ 401 OAT-SQUARES Chewy rolled oatmeal bar/ 402 OATMEAL-BARS /who like oatmeal 403 OATMEAL-BREAD /high-fiber oatmeal drop/ 404 OATMEAL-COOK-1 /chocolate oatmeal/ 405 OATMEAL-FUDGE Baked oatmeal/ 406 OATMEAL-SLICE whole/ Oatmeal and 407 OATMEALCAKES /pudding with oats on top 95 CHAFF A mild oil and/ 481 ROCKET-SALAD An old-fashioned/ 523 SOUR-FRENCH Christmas/ Old-fashioned 610 XMAS-PUDDING /meat, black olives, and/ 268 ENCHILADAS-2 cream and/ Omelet with 409 OMELET-1 apple/ One-crust 9 APPLE-PIE-1 /eggplant, onion, and/ 262 EGGPLANT-2 with bacon and onion /greens 394 MUSTARD-GREENS Easy onion soup 410 ONION-SOUP-1 /in tomato and onion 450 PORK-CHOPS-1 /chicken with onions, cloves/ 143 CHICKEN-KORMA mushroom and onions /with 310 HOBBIT-PIE Apple and orange pudding/ 95 CHAFF Chicken in orange bourbon/ 130 CHICKEN-BOURBN grapes and orange /with 140 CHICKEN-GRAPE /cranberry orange/ 231 CRANB-BREAD-1 A luscious orange-flavored/ 458 POUND-CAKE-1 bread Ordinary white 58 BREAD-WHITE-1 An oriental-style/ 555 SUKIYAKI-1 Chinese/ The original 186 CHINESE-SPAGH drovers in the outback /by 249 DAMPER /chicken for outdoor BBQ 150 CHICKEN-MICRN chicken/ Oven-baked 129 CHICKEN-BASIL /and poached oysters 413 OYSTER-SOUP /oatmeal pan cookies 401 OAT-SQUARES whole wheat pancakes /and 407 OATMEALCAKES for buttermilk pancakes /mix 414 PANCAKE-MIX /breakfast pancakes 415 PANCAKES-2 /and yogurt pancakes 615 YOGURT-CAKES /with ham and paprika 302 HAM-BANANAS A rich dill, paprika and/ 390 MUSHROOM-SOUP2 /potato paprikash 454 POTATO-PAPRKSH /mushrooms and parmesan 91 CAULIFLOWER-1 /potent holiday party eggnog/ 257 EGGNOG1 A hot spicy party cheese/ 312 HOT-CHEESE-DIP WITHOUT/ PARTY PATE 418 PATE-1 /non-alcoholic party punch/ 507 SHERBET-PUNCH spinach/ Party dip with 541 SPINACH-DIP Simple party dip with/ 542 SPINACH-DIP-2 /dessert for Passover 198 CHOC-NUT-TORTE Traditional Passover/ 356 MATZO-BREI Bread-like Passover rolls 357 MATZO-ROLLS /casserole for Passover 584 TZIMMES A cold pasta dish 248 CURRY-SALAD /filled pastry 303 HAMANTASHEN /in a puff pastry crust 543 SPINACH-PASTRY LIVER PARTY PATE WITHOUT 418 PATE-1 fish-roe pate /smoked 561 TARAMOSALATA-1 /for failed Pavlova/ 5 AMBROSIA Australian/ Pavlova ( 419 PAVLOVA-1 Australian/ Pavlova ( 420 PAVLOVA-2 bacon Pea soup with 422 PEA-SOUP-1 shrimp/ Fine pea soup with 512 SHRIMP-SOUP Pork ribs in peach tomato/ 424 PEACH-BBQ /in a spicy peanut sauce 154 CHICKEN-PEANUT /with a spicy peanut sauce 425 PEANUT-NOODLES for/ A spicy peanut sauce 426 PEANUT-SAUCE-1 Simple peanut-butter/ 223 COOKIES-PB /in mushroom peanut-butter/ 451 PORK-CHOPS-2 Chocolate and peanutbutter/ 46 BON-BONS A quick pear dessert 427 PEAR-MICE /Black-Eyed Peas and Rice 40 BLACK-EYE-RICE /with snow peas in fish/ 501 SCALLOPS-1 2 Aug 2005 xiv INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) /a hot garlic/ pecan sauce 313 HOT-FANNY-1 /recipe for pecan pie 428 PECAN-PIE-1 /creamy pecan cookies 429 PECAN-PRALINES Miniature pecan pies 431 PECAN-TARTS-1 pie Pecan-pumpkin 433 PECN-PMPKN-PIE pilaf with pecans /rice 432 PECAN-WILDRICE pumpkin and pecans /with 467 PUMPKIN-PIE-2 yogurt and red pepper /with 171 CHICKEN-YOGURT /, and hot pepper 346 LENTIL-SOUP /flavorful red pepper salad 434 PEPPER-ROAST /the founder of Pepperidge/ 56 BREAD-STUFF-1 garlic and hot peppers /with 128 CHICKEN-ASIAN /bread with peppers and/ 226 CORNBREAD-1 lime and hot peppers /with 449 PORK-BRAISE-1 multicolored peppers /with 472 RAINBOW-SOUP /with sweet red peppers 559 SWORDFISH-1 /and chili peppers 617 ZUCCHINI-GING Holiday persimmon/ 435 PERSIM-PUDDING the North/ Pheasant in 436 PHEASANT-2 Pheasant for/ 438 PHEASANT-PERRY sweet cucumber pickle /very 245 CUKE-CHUNKS Pickled beets 601 WIGILIA-3 Herring in/ Pickled 602 WIGILIA-4 /lip smackin' pickles you/ 524 SOUR-PICKLES-1 /for apple pie 6 APPLE-BAKE /apple crumb pie 9 APPLE-PIE-1 cream/ Apple pie with sour 10 APPLE-PIE-2 //cherry pie 45 BLKFOREST-PIE cream cheese pie /cherry 122 CHERRYCHEESE-1 rich chocolate pie A 200 CHOC-PIE-1 chocolate mint pie Decadent 276 FRANGO-PIE fruit tart pie A quick 284 FRUIT-TART green/ Fruit pie made from 297 GRAPE-PIE A rich pie with/ 310 HOBBIT-PIE from/ /lime pie dessert 324 KEY-LIME-PIE Finnish meat pie 363 MEAT-PIE-1 /baked meat pie 365 MEAT-PIE-3 Rye bread pie with fish/ 366 MEAT-PIE-4 for pecan pie /recipe 428 PECAN-PIE-1 Pecan-pumpkin pie 433 PECN-PMPKN-PIE Felese Easter pie San 442 PIZZA-RUSTICA /to pumpkin pie 466 PUMPKIN-CAKE-3 A rich pie with/ 467 PUMPKIN-PIE-2 A Pumpkin Pie with flour 468 PUMPKIN-PIE-3 /and cheese pie flavored/ 490 SALMON-PIE and cheese pie /spinach 533 SPANAKOPITA feta cheese pie /and 534 SPANAKOPITA-2 A rich spinach pie with ham/ 544 SPINACH-PIE sweet potato pie /holiday 557 SWEEPTO-PIE /vegetable pie 587 VEGETABLE-PIE /chicken pieces with/ 129 CHICKEN-BASIL UP /meat pies from the 364 MEAT-PIE-2 /pecan pies 431 PECAN-TARTS-1 style Pike Polish 600 WIGILIA-2 sour/ Pilaf with 120 CHERRY-PILAF /and wild rice pilaf with/ 432 PECAN-WILDRICE Chicken with pineapple and/ 155 CHICKEN-PINE1 Tex-Mex style pinto beans. 562 TEXMEX-BEANS Salad/ Pita-Seafood 440 PITA-SEAFOOD /cone, pizelles 588 WAFFLE-CONE Simple pizza dough 441 PIZZA-DOUGH-1 dish/ A pizza-like 515 SNAIL-PIZZA /or eating plain 52 BREAD Homemade playdough 444 PLAYDOUGH /casserole with plum and/ 445 PLUM-CASSEROLE /Christmas plum pudding 609 XMAS-ICECREAM A Bavarian plum delicacy/ 619 ZWETSCHGEND Eggs poached in/ 266 EGGS-SHROOMS artichokes and poached/ /with 413 OYSTER-SOUP /of mole poblano 151 CHICKEN-MOLE-1 Pike Polish style 600 WIGILIA-2 /the Jordan Pond teahouse 447 POND-POPOVERS the Jordan/ Popovers from 447 POND-POPOVERS /casserole with poppy seeds 156 CHICKEN-POPSD Noodles with Poppy Seed and/ 606 WIGILIA-8 rolls Poppy seed 607 WIGILIA-9 Szechuan/ Popular 318 HOTSOUR-SOUP-2 Indian/ A popular North 329 LAMB-CORIANDER /tortilla snack popular in/ 581 TUCSON-TOSTADA Bamboo shoot, pork, and/ 350 MANDARIN-SOUP Spicy pork or lamb/ 361 MEAT-KEBABS /with fish and pork filling 366 MEAT-PIE-4 peach/ Pork ribs in 424 PEACH-BBQ and hot/ Pork with lime 449 PORK-BRAISE-1 simmered/ Pork chops 450 PORK-CHOPS-1 mushroom/ Pork chops in 451 PORK-CHOPS-2 Italian-style pork roast in/ 452 PORK-IN-MILK 2 Aug 2005 xv INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) /of cooking a pork roast 473 RED-PORK cold, enriched porridge 385 MUESLI-1 fish/ Betty Post's quick 272 FISH-CHOWDER Hungarian potato/ 454 POTATO-PAPRKSH /cream-style potato and/ 548 SPUD-SPIN-SOUP /holiday sweet potato pie 557 SWEEPTO-PIE Cabbage and Potatoes 77 CABBAGE-SPUDS Sweet potatoes,/ 235 CRANB-QUICHE A casserole of potatoes, rice/ 252 DELMONICOS /of gratin with potatoes 321 JANSSON Kugel with potatoes and/ 327 KUGEL-3 Garlic fried potatoes 417 PATATAS-POBRES /casserole with potatoes, eggs/ 455 POTATO-PIE-1 Sweet potatoes/ 500 SAUTE-SWEEPTO Mashed sweet potatoes with/ 558 SWEET-POTATO Egg-cognac: a potent sweet/ 1 ADVOKAAT party/ A potent holiday 257 EGGNOG1 stuffing/ Poultry 123 CHESTNUT-STUFF / pound cake 458 POUND-CAKE-1 made with/ A pound cake 459 POUND-CAKE-2 /coated with powdered sugar 326 KOURABIEDES /cookies with powdered sugar/ 517 SNOWBALL-2 Food processor/ 117 CHEESECAKE-8 Butterscotch pudding with a/ 73 BUTTERSCOTCH /steamed carrot pudding 84 CARROT-PUDDING /and orange pudding with/ 95 CHAFF /bread pudding with/ 202 CHOC-PUDDING-2 salt/ A rich pudding with 215 COD-PUDDING /persimmon pudding with/ 435 PERSIM-PUDDING /and bread pudding 556 SUMMER-PUDDING /Christmas plum pudding 609 XMAS-ICECREAM /boiled pudding 610 XMAS-PUDDING /cheeses in a puff pastry/ 543 SPINACH-PASTRY /Kartoffel Puffer"" 453 POTATO-PANCAKE /soup in a pumpkin shell 104 CHEESE-SOUP1 /and Japanese pumpkin 322 KABOCHA-SOUP /rich with pumpkin flavor 464 PUMPKIN-CAKE Fluffy whipped pumpkin/ 465 PUMPKIN-CAKE-2 /alternative to pumpkin pie 466 PUMPKIN-CAKE-3 /rich pie with pumpkin and/ 467 PUMPKIN-PIE-2 with/ A Pumpkin Pie 468 PUMPKIN-PIE-3 Pumpkin scones 469 PUMPKIN-SCONES /made from pumpkins 463 PUMPKIN-BREAD /party punch recipe 507 SHERBET-PUNCH cream cheese quiche /in 235 CRANB-QUICHE Shrimp quiche in a/ 470 QUICHE-MEXICAN A quick/ 6 APPLE-BAKE an easy quick/ 33 BEER-CHS-SOUP chicken/ Quick and easy 148 CHICKEN-MACAD chicken/ A quick and easy 149 CHICKEN-MARNAR Quick/ 159 CHICKEN-SHANT Betty Post's quick fish/ 272 FISH-CHOWDER tart pie A quick fruit 284 FRUIT-TART garlic/ Quick and easy 287 GARLIC-BREAD-2 hamburger/ A quick 304 HAMBURGER-PIE A quick and easy/ 311 HOLLANDAISE-1 flavorful/ A quick and 370 MEATLOAF-1 Extremely quick and easy/ 383 MOUSSE-CHOC-3 mushroom/ Quick and easy 389 MUSHROOM-SOUP dessert A quick pear 427 PEAR-MICE An extremely quick cherry/ 471 QUICK-COBBLER A simple, and quite superb/ 372 MEATMARINADE-2 /apple nut raisin bread 7 APPLE-BREAD Chewy carrot raisin and nut/ 83 CARROT-BARS /, applesauce, raisins, and/ 300 GUMDROP-CAKE /with bran, raisins, nuts,/ 388 MUFFINS-2 Egg noodles, raisins,/ 397 NOODLE-KUGEL Poppy Seed and Raisins /with 606 WIGILIA-8 Spaghetti with raw eggs and/ 81 CARBONARA-2 /yogurt and red pepper 171 CHICKEN-YOGURT /champion Texas red chili 180 CHILI-5 /in a zesty red wine sauce 255 DRUNK-LEEKS /but flavorful red pepper/ 434 PEPPER-ROAST /, bread, and red wine. 549 SQUASH-SOUP /with sweet red peppers 559 SWORDFISH-1 /apples with red wine 597 WIGILIA-11 A marinade for redfish 474 REDFISH-RASTA Tex-Mex style refried beans. 566 TEXMEX-REFRIED An utterly reliable/ 614 YEAST-ROLLS A fruit relish for/ 236 CRANB-RELISH /cranberry relish with/ 237 CRANB-RELISH-2 /cranberry relish with/ 239 CRANB-RELISH-3 Eggplant relish/ 475 RELISH-1 /sambal relish 494 SAMBAL-BAJAK Indonesian relish with/ 495 SAMBAL-LILANG to make chili rellenos /way 476 RELLENO-CASS /Hobee's Haven restaurant 217 COFFEE-CAKE-2 2 Aug 2005 xvi INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) cheesecake Restaurant-style 110 CHEESECAKE-3 marinated ribs Korean 323 KALBI-KUI tomato/ Pork ribs in peach 424 PEACH-BBQ noodles in/ Rice with 14 ARMENIAN-RICE Basmati rice with/ 29 BASMATI-RICE-1 /Peas and Rice 40 BLACK-EYE-RICE lamb with rice /roast 78 CAJUN-LAMB /stuffed with rice and/ 164 CHICKEN-STUFF mild/ Baked rice with a 247 CURRIED-RICE /of potatoes, rice, and/ 252 DELMONICOS Wheat and wild rice pilaf/ 432 PECAN-WILDRICE /bean, rice, and/ 478 RICE-BEAN-BAKE /basic steamed rice for gumbo/ 479 RICE-GUMBO and wild rice /turkey 582 TURKEY-SOUP with/ Spicy roast lamb 78 CAJUN-LAMB stuffed/ Roast chicken 164 CHICKEN-STUFF /pork roast in milk 452 PORK-IN-MILK cooking a pork roast /of 473 RED-PORK Muskrat roasted in/ 393 MUSKRAT-1 bar/ Chewy rolled oatmeal 402 OATMEAL-BARS for the/ Rolled cookies 482 ROLLED-COOKIES Rolled,/ 589 WALNUT-HORNS Holiday rolls with/ 251 DARK-ROLLS /Passover rolls 357 MATZO-ROLLS Poppy seed rolls 607 WIGILIA-9 /for yeast rolls. 614 YEAST-ROLLS Senate dining room /U.S. 504 SENATE-SOUP Cooked celery root in/ 94 CELERY-SALAD /of lamb with rosemary &/ 340 LEG-OF-LAMB-1 /of lamb with rosemary and/ 341 LEG-OF-LAMB-2 crusty/ A rough, livery, 503 SCRAPPLE-2 and dark rum /bourbon 258 EGGNOG2 Zeek Rum Balls 480 RLZ-RUM-BALLS /snack with rum or bourbon 483 RUM-BALLS Chocolate rum truffles 484 RUM-BALLS-2 /hot buttered rum recipe 485 RUM-TODDY /with cream and rum 618 ZUCCOTTO Cookies Russian 325 KOLACHKI /whole-grain rye bread 54 BREAD-RYE with fish/ Rye bread pie 366 MEAT-PIE-4 A southern U. S. classic 103 CHEESE-GRITS /in the U. S. Senate/ 504 SENATE-SOUP /traditional sabbath stew 486 SABBATH-STEW /jello salad 13 APPLESAUCE-SLD Wilted cabbage salad with/ 76 CABBAGE-SALAD Chicken fruit salad curry 138 CHICKEN-CURRY3 Chicken salad with/ 157 CHICKEN-SALAD1 with/ Dinner salad made 250 DANDELIONS /fresh fruit salad 280 FRUIT-SALAD /red pepper salad 434 PEPPER-ROAST Pita-Seafood Salad/ 440 PITA-SEAFOOD /and vinegar salad dressing 481 ROCKET-SALAD /main-dish salad with/ 488 SALAD-MEXICAN A spinach salad for/ 546 SPINACH-SALAD /dill-cured salmon 298 GRAVLAX for snack/ Salmon burgers 489 SALMON-PATTIES cheese/ A salmon and 490 SALMON-PIE A baked salmon and/ 491 SALMON-SPINACH Traditional salmon dish/ 492 SALMON-TENO Tomato salsa for/ 493 SALSA-1 /pudding with salt cod, eggs/ 215 COD-PUDDING /for Cantonese salty turnip/ 583 TURNIP-CAKES /chili-pepper sambal relish 494 SAMBAL-BAJAK Easter pie San Felese 442 PIZZA-RUSTICA Texas/ San Antonio, 567 TEXMEX-TACOS /Salad Sandwiches 440 PITA-SEAFOOD garlic and/ Sardines with 496 SARDINE-FRY tangy mustard sauce /in a 34 BEET-MUSTARD /with white sauce 125 CHICK-MILAN with basil sauce /pieces 129 CHICKEN-BASIL /orange bourbon sauce with/ 130 CHICKEN-BOURBN /in sweet lemon sauce 145 CHICKEN-LEMON /in tomato-lime sauce 147 CHICKEN-LIME in hot mole sauce /duck 153 CHICKEN-MOLE-2 a spicy peanut sauce /in 154 CHICKEN-PEANUT /and soya sauce 155 CHICKEN-PINE1 tarragon cream sauce /with a 166 CHICKEN-TARRAG /in a wine sauce 170 CHICKEN-WINE with dipping sauce /batter 214 COCONUT-SHRIMP cranberry sauce /spiced 233 CRANB-CHICKEN /cranberry sauce 240 CRANB-SAUCE-1 mideast-style sauce with/ A 244 CUCUMBER-SAUCE /with curry sauce and nuts 246 CURRIED-FRUIT zesty red wine sauce /in a 255 DRUNK-LEEKS /in chili sauce 263 EGGPLANT-3 /in mushroom sauce 266 EGGS-SHROOMS garlic butter sauce /in 288 GARLIC-SCAMPI 2 Aug 2005 xvii INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) Hollandaise sauce /easy 311 HOLLANDAISE-1 garlic/pecan sauce /a hot 313 HOT-FANNY-1 Hot fudge sauce for ice/ 314 HOT-FUDGE-1 garlic tomato sauce /and 368 MEATBALLS-1 /in tomato sauce 393 MUSKRAT-1 barbecue sauce /tomato 424 PEACH-BBQ a spicy peanut sauce /with 425 PEANUT-NOODLES A spicy peanut sauce for/ 426 PEANUT-SAUCE-1 garlic and soy sauce /in 446 PONCIT /peanut-butter sauce 451 PORK-CHOPS-2 with cocktail sauce /eaten 499 SAUSAGE-BALLS peas in fish sauce /snow 501 SCALLOPS-1 Spaghetti sauce with/ 530 SPAGH-SAUCE-1 spaghetti sauce /cheap 531 SPAGH-SAUCE-2 /spaghetti sauce with/ 532 SPAGH-SAUCE-3 in horseradish sauce Fish 594 WIGILIA-1 with/ Stewed Sauerkraut 603 WIGILIA-5 A baked egg, sausage, and/ 60 BREAKFAST-CAS /and Andouille sausage 141 CHICKEN-GUMBO /eggs in a sausage// 265 EGGS-SCOTCH /food like sausage) 502 SCRAPPLE-1 /sauce with sausage,/ 530 SPAGH-SAUCE-1 /with corn and sausages 225 CORN-CHOWDER-2 fruity cabbage saute' A 74 CABBAGE+APPLES chicken/ Saute'd 166 CHICKEN-TARRAG Sweet potatoes saute'ed in/ 500 SAUTE-SWEEPTO scallops/ Saute'ed 501 SCALLOPS-1 balls Savoury spice 290 GATEAUX-PIM Saute'ed scallops with/ 501 SCALLOPS-1 garlic/ Scampi in 288 GARLIC-SCAMPI Pumpkin scones 469 PUMPKIN-SCONES Eastern-style scrapple (a/ 502 SCRAPPLE-1 livery, crusty scrapple /, 503 SCRAPPLE-2 Latin-American seasoned/ 439 PICADILLO /with Chinese seasonings 157 CHICKEN-SALAD1 /with Mexican seasonings 488 SALAD-MEXICAN Traditional Seder/ 102 CHAROSET /crunchy sesame seed granola 296 GRANOLA /with Poppy Seed and/ 606 WIGILIA-8 Poppy seed rolls 607 WIGILIA-9 /from green seedless/ 297 GRAPE-PIE /with poppy seeds 156 CHICKEN-POPSD /of herbs and seeds 307 HERB-BLEND-1 /dessert with semolina 301 HALVAS /in the U.S. Senate dining/ 504 SENATE-SOUP chocolate/ Serious 68 BROWNIES-2 A crunchy sesame seed/ 296 GRANOLA Braised veal shanks in/ 411 OSSO-BUCCO in a pumpkin shell /soup 104 CHEESE-SOUP1 /of stuffed shells 352 MANICOTTI-1 and/ Bamboo shoot, pork, 350 MANDARIN-SOUP Soft shortbread 509 SHORTBREAD-2 Rich shortbread/ 510 SHORTBREAD-3 biscuits Shortbread-like 508 SHORTBREAD-1 coconut/ Shrimp in 214 COCONUT-SHRIMP /crab or shrimp dip 230 CRAB-BUTTER in a/ Shrimp quiche 470 QUICHE-MEXICAN /appetizer with shrimp, cheese/ 511 SHRIMP-BACON /pea soup with shrimp and/ 512 SHRIMP-SOUP Indian spinach side-dish An 487 SAGH /and bean dish, similar to/ 101 CHALUPA-1 Pork chops simmered in/ 450 PORK-CHOPS-1 for failed/ Simple desert 5 AMBROSIA fragrant/ A simple, 7 APPLE-BREAD A light and simple/ 16 ASPARAG-SOUP-1 biscuits Simple, fluffy 38 BISCUITS-1 cookies Simple butter 70 BUTTER-COOKIES unusual/ A simple and 89 CARROTS-GRATIN butter/ Simple filled 93 CBUTTR-COOKIES cream/ A simple cherry 122 CHERRYCHEESE-1 curry A simple chicken 139 CHICKEN-CURRY4 A simple/ 179 CHILI-4 chutney/ A simple cooked 209 CHUTNEY-2 Simple/ 223 COOKIES-PB appetizer/ Simple 256 EGG-MOUSSE A simple/ 264 EGGPLANT-4 Simple/ 335 LASAGNA-4 with/ A simple soup 346 LENTIL-SOUP meatballs/ Simple 368 MEATBALLS-1 A nice, simple/ 371 MEATLOAF-2 quite/ A simple, and 372 MEATMARINADE-2 dough Simple pizza 441 PIZZA-DOUGH-1 casserole/ Simple beef 445 PLUM-CASSEROLE Mexican/ A simple New 460 POZOLE main-dish/ A simple 488 SALAD-MEXICAN Very hot, very simple, very/ 505 SESAME-BEEF A spicy and simple sloppy/ 514 SLOPPY-JOES 2 Aug 2005 xviii INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) Aztec soup: a simple cheese,/ 522 SOUP-AZTEC dip with/ Simple party 542 SPINACH-DIP-2 A very simple holiday/ 557 SWEEPTO-PIE A simple/ 570 TORTILLA-CASS Very simple/ 579 TRUFFLES-4 make/ A simple way to 593 WHIPPED-CREAM light mint/ Sinful and 382 MOUSSE-CHOC-2 /lamb on a skewer 331 LAMB-KEBAB Brownies in a skillet 199 CHOC-PANCAKES Barbecued skirt steak/ 270 FAJITAS A spicy warm slaw 222 COLESLAW-2 /cream slices 203 CHOC-SLICES /and simple sloppy joe 514 SLOPPY-JOES The most lip smackin'/ 524 SOUR-PICKLES-1 /with cream and smoked fish/ 409 OMELET-1 Greek smoked/ 561 TARAMOSALATA-1 /sweet snack 197 CHOC-CRACKLES /Chinese snack and/ 456 POTSTICKERS /chocolate snack with rum/ 483 RUM-BALLS /burgers for snack or main/ 489 SALMON-PATTIES A spicy snack to be/ 499 SAUSAGE-BALLS in/ /tortilla snack popular 581 TUCSON-TOSTADA /scallops with snow peas in/ 501 SCALLOPS-1 /cookies soaked in/ 373 MELOMACARONA body and face soap A nice 518 SOAP Two white soda loaves 521 SODA-BREAD /gingerbread, soft and chewy 292 GINGERBREAD /with fruit and soft cheese 477 RHUBARB-FOOL shortbread Soft 509 SHORTBREAD-2 A classic souffle,/ 354 MAPLE-SOUFFLE asparagus soup /simple 16 ASPARAG-SOUP-1 lemon chicken soup /egg & 19 AVGOLEMONO egg-lemon soup Greek 21 AVGOLEMONO-2 A basic brown soup stock 32 BEEF-STOCK tummy-warming soup /quick 33 BEER-CHS-SOUP black/ Soup with 41 BLACKBEAN-SOUP /style fish soup 47 BOUILLABAISSE A broccoli soup - hot or/ 63 BROC-BISQUE /broccoli soup 64 BROCCOLI-SOUP Cheese soup in a/ 104 CHEESE-SOUP1 chick-pea soup /style 173 CHICKPEA-SOUP A hearty corn soup 224 CORN-CHOWDER Fresh fruit soup 282 FRUIT-SOUP /hot and sour soup 316 HOTSOUR-SOUP-1 /Chinese soup 318 HOTSOUR-SOUP-2 A hearty soup with/ 322 KABOCHA-SOUP mixture of/ Soup with a 339 LEFTOVER-SOUP A simple soup with/ 346 LENTIL-SOUP , and mushroom soup /, pork 350 MANDARIN-SOUP easy mushroom soup /and 389 MUSHROOM-SOUP and mushroom soup /paprika 390 MUSHROOM-SOUP2 Mushroom soup with/ 391 MUSHROOM-SOUP3 Easy onion soup 410 ONION-SOUP-1 bacon Pea soup with 422 PEA-SOUP-1 A light summer soup with/ 472 RAINBOW-SOUP in the/ Bean soup as served 504 SENATE-SOUP Fine pea soup with/ 512 SHRIMP-SOUP Aztec soup: a simple/ 522 SOUP-AZTEC , and beef soup /tomato 522 SOUP-AZTEC of spinach soup /cream 547 SPINACH-SOUP /and spinach soup for a/ 548 SPUD-SPIN-SOUP A spicy soup with/ 571 TORTILLA-SOUP crispy/ A soup with 572 TORTILLA-SOUP2 Hearty winter soup with/ A 582 TURKEY-SOUP /rich vegetable soup for cold/ 585 VEG-SOUP-1 vegetable beef soup /hearty 586 VEG-SOUP-2 Watercress soup, hot or/ 590 WATERCRESSSOUP Almond Soup 605 WIGILIA-7 Apple pie with sour cream/ 10 APPLE-PIE-2 Pilaf with sour cherries/ 120 CHERRY-PILAF /cinnamon and sour cream 216 COFFEE-CAKE-1 /spinach with sour cream 241 CRM-SPINACH /hot and sour soup 316 HOTSOUR-SOUP-1 /flavored with sour cream 490 SALMON-PIE /, leek, and sour cream 542 SPINACH-DIP-2 /Herring in Sour Cream 602 WIGILIA-4 old-fashioned sourdough/ An 523 SOUR-FRENCH /for making sourdough/ 525 SOUR-START A 10 day Sourdough cake 526-SOURDOUGH-CAKE classic A southern U.S. 103 CHEESE-GRITS Hungarian/ Southern 294 GOULASH-1 /popular in southern/ 581 TUCSON-TOSTADA Christmas/ A southern-hemisphere 609 XMAS-ICECREAM style/ Southern-Italian 133 CHICKEN-CACC-1 style/ Southwestern 227 CORNBREAD-STUF /in garlic and soy sauce 446 PONCIT /pineapple and soya sauce 155 CHICKEN-PINE1 2 Aug 2005 xix INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) carbonara,/ Spaghetti 79 CARBONARA raw eggs/ Spaghetti with 81 CARBONARA-2 /Chinese spaghetti 186 CHINESE-SPAGH squash in/ Spaghetti 528 SPAG-SQUASH /, and tomato spaghetti 529 SPAGH-CLAM-1 sauce with/ Spaghetti 530 SPAGH-SAUCE-1 /easy and cheap spaghetti/ 531 SPAGH-SAUCE-2 /spiced spaghetti/ 532 SPAGH-SAUCE-3 Thick, rich Spanish hot/ 536 SPANISH-COCOA Savoury spice balls 290 GATEAUX-PIM Spiced/ 92 CAULIFLOWER-2 /glazed with spiced/ 233 CRANB-CHICKEN An exotically spiced/ 532 SPAGH-SAUCE-3 /in yogurt and spices--good/ 613 YAM-CURRY vegetable/ A spicy 2 AFRICAN-STEW Black-Eyed/ Spicy Caribean 40 BLACK-EYE-RICE lamb with/ Spicy roast 78 CAJUN-LAMB Chicken in a spicy peanut/ 154 CHICKEN-PEANUT curry Spicy chicken 167 CHICKEN-VINDAL Mildly spicy cold/ 220 COLD-NOODLES slaw A spicy warm 222 COLESLAW-2 A hot spicy party/ 312 HOT-CHEESE-DIP lamb on a/ Spicy grilled 331 LAMB-KEBAB Indian/ A spicy hot 334 LAMB-VIND lamb/ Spicy pork or 361 MEAT-KEBABS fish Spicy Moroccan 377 MOROCCAN-FISH /noodles with a spicy peanut/ 425 PEANUT-NOODLES sauce for/ A spicy peanut 426 PEANUT-SAUCE-1 be eaten/ A spicy snack to 499 SAUSAGE-BALLS simple/ A spicy and 514 SLOPPY-JOES with/ A spicy soup 571 TORTILLA-SOUP Easy spicy-hot cold/ 400 NOODLES-SPICY artichokes and spinach /with 15 ARTICHOKE-CASS Creamed spinach with/ 241 CRM-SPINACH Creamed spinach with/ 242 CRM-SPINACH-2 /lasagne with spinach,/ 337 LASAGNE-2 Classic spinach/ 338 LASAGNE-3 An Indian spinach/ 487 SAGH /salmon and spinach loaf 491 SALMON-SPINACH Greek spinach and/ 533 SPANAKOPITA feta/ Greek spinach and 534 SPANAKOPITA-2 casserole/ Spinach 539 SPINACH-CASS /vegetarian spinach and/ 540 SPINACH-CURRY Party dip with spinach and/ 541 SPINACH-DIP /party dip with spinach, leek,/ 542 SPINACH-DIP-2 cheeses in/ Spinach and 543 SPINACH-PASTRY with/ A rich spinach pie 544 SPINACH-PIE /casserole with spinach and/ 545 SPINACH-ROLL-1 for/ A spinach salad 546 SPINACH-SALAD Easy cream of spinach soup 547 SPINACH-SOUP /potato and spinach soup/ 548 SPUD-SPIN-SOUP /compote with spirits 599 WIGILIA-13 /, moist apple squares 12 APPLE-SQUARES Butternut squash and/ 71 BUTTERNUT-SQSH Spaghetti squash in a/ 528 SPAG-SQUASH and hacker's staple /snack 456 POTSTICKERS culture/ Starter 525 SOUR-START /skirt steak/ 270 FAJITAS Swordfish steaks cooked/ 559 SWORDFISH-1 An old Welsh steamed carrot/ 84 CARROT-PUDDING Steamed/ 91 CAULIFLOWER-1 for/ A basic steamed rice 479 RICE-GUMBO dumplings/ Steamed 513 SHU-MEI vegetable stew A spicy 2 AFRICAN-STEW A Hearty Bean Stew 208 CHUCK-WAGON An Easy Lamb Stew 328 LAMB-CACCI Fragrant lamb stew 333 LAMB-STEW-1 holiday stew /Mexican 460 POZOLE /sabbath stew 486 SABBATH-STEW /game hens stewed in/ 18 AUTUMN-HENS Sauerkraut/ Stewed 603 WIGILIA-5 /mozzarella sticks with/ 384 MOZZ-FRIED chicken/ Stir-fried 124 CHICK-KUNG-PAO Chinese stir-fried/ 162 CHICKEN-STFRY1 very good beef stir-fry /, 505 SESAME-BEEF brown soup stock /basic 32 BEEF-STOCK Double stout beer 551 STOUT-DOUBLE Sumptuous beef Stroganoff 553 STROGANOFF-1 Roast chicken stuffed with/ 164 CHICKEN-STUFF /version of stuffed shells 352 MANICOTTI-1 cooked in/ Stuffed trout 574 TROUT-1 recipe/ A stuffing 56 BREAD-STUFF-1 Poultry stuffing with/ 123 CHESTNUT-STUFF Holiday stuffing with/ 165 CHICKEN-STUFF2 /turkey stuffing 227 CORNBREAD-STUF lemon/ Greek style egg & 19 AVGOLEMONO Marseille style fish/ 47 BOUILLABAISSE 2 Aug 2005 xx INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) /, Neapolitan style 79 CARBONARA chicken / style baked 133 CHICKEN-CACC-1 Greek style/ 173 CHICKPEA-SOUP Southwestern style herbed/ 227 CORNBREAD-STUF in a Mexican style /quiche 470 QUICHE-MEXICAN Tex-Mex style pinto/ 562 TEXMEX-BEANS Tex-Mex style tostada 563 TEXMEX-CHALUPA Central Texas style Mexican/ 564 TEXMEX-ENCHIL Tex-Mex style refried/ 566 TEXMEX-REFRIED /Antonio, Texas style tacos 567 TEXMEX-TACOS Pike Polish style 600 WIGILIA-2 A quick substitute for/ 6 APPLE-BAKE /lamb curry substitute 613 YAM-CURRY in fruit and sugar /stewed 18 AUTUMN-HENS and brown sugar /honey 195 CHOC-CHIP-3 with powdered sugar /coated 326 KOURABIEDES /cookie with a sugar coating 516 SNOBOL-COOKIES /with powdered sugar coating 517 SNOWBALL-2 /and buttery sugar cookies 554 SUG-COOKIES-1 apple/ Sugary, moist 12 APPLE-SQUARES /appetizer for summer days 256 EGG-MOUSSE /Indian summer drink 351 MANGO-SHAKE noodles for summer /cold 400 NOODLES-SPICY A light summer soup/ 472 RAINBOW-SOUP /salad for summertime 546 SPINACH-SALAD Stroganoff Sumptuous beef 553 STROGANOFF-1 Super-sweet, super-rich/ 213 COCONUT-JOYS super-rich/ Super-sweet, 213 COCONUT-JOYS /, and quite superb meat/ 372 MEATMARINADE-2 dill-cured/ Swedish 298 GRAVLAX national/ A Swedish 369 MEATBALLS-2 /: a potent sweet/ 1 ADVOKAAT An incredibly sweet and/ 22 BAKLAVA A sweet, dark/ 54 BREAD-RYE /of chicken in sweet lemon/ 145 CHICKEN-LEMON /Australian sweet snack 197 CHOC-CRACKLES , carrots/ Sweet potatoes 235 CRANB-QUICHE A very sweet cucumber/ 245 CUKE-CHUNKS /Canadian sweet 395 NANAIMO-BARS-1 noodle/ A sweet egg 399 NOODLE-KUGEL-3 saute'ed/ Sweet potatoes 500 SAUTE-SWEEPTO dessert A sweet and tart 552 STRAW-RHU-PIE /simple holiday sweet potato/ 557 SWEEPTO-PIE with/ Mashed sweet potatoes 558 SWEET-POTATO /cooked with sweet red/ 559 SWORDFISH-1 steaks/ Swordfish 559 SWORDFISH-1 /with maple syrup 354 MAPLE-SOUFFLE in honey syrup /soaked 373 MELOMACARONA and sour/ Szechuan hot 316 HOTSOUR-SOUP-1 Popular Szechuan/ 318 HOTSOUR-SOUP-2 /, Texas style tacos 567 TEXMEX-TACOS with bacon/ Tagliatelle 560 TAGLIATELLE Beets in a tangy mustard/ 34 BEET-MUSTARD /chicken with a tarragon cream/ 166 CHICKEN-TARRAG /hens basted in tarragon/ 305 HENS-TARRAGON A quick fruit tart pie 284 FRUIT-TART A sweet and tart dessert 552 STRAW-RHU-PIE /you ever tasted. 524 SOUR-PICKLES-1 A tasty/ 27 BARMI-GORENG with bran/ Tasty muffins 51 BRAN-MUFFINS-2 /, hot and tasty chili 182 CHILI-6 /, filling, and tasty bars for/ 309 HIKER-BARS marinated/ A tasty 506 SEVICHE Jordan Pond teahouse /the 447 POND-POPOVERS /for chicken, tempeh, or/ 426 PEANUT-SAUCE-1 /in lime and tequila 500 SAUTE-SWEEPTO /in a chicken tetrazzini 528 SPAG-SQUASH /in lime: a Tex-Mex/ 270 FAJITAS pinto/ Tex-Mex style 562 TEXMEX-BEANS tostada Tex-Mex style 563 TEXMEX-CHALUPA refried/ Tex-Mex style 566 TEXMEX-REFRIED World champion Texas red/ 180 CHILI-5 Central Texas style/ 564 TEXMEX-ENCHIL San Antonio, Texas style/ 567 TEXMEX-TACOS /(and hot) Texas-style/ 174 CHILI-1 creamy/ Texas-style 429 PECAN-PRALINES Pheasant for Thanksgiving 438 PHEASANT-PERRY decadent/ A thoroughly 118 CHERRY-HAZLNUT tortilla/ A toasted cheese 581 TUCSON-TOSTADA /bread for toasting or/ 52 BREAD , tempeh, or tofu /chicken 426 PEANUT-SAUCE-1 Vegetable and tofu 568 TOFU-BALLS A Japanese tofu recipe/ 569 TOFU-MEAT /casserole with tomato and/ 261 EGGPLANT-1 /, onion, and tomato/ 262 EGGPLANT-2 /rosemary & tomato baste 340 LEG-OF-LAMB-1 /and garlic tomato sauce 368 MEATBALLS-1 2 Aug 2005 xxi INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) /roasted in tomato sauce 393 MUSKRAT-1 ribs in peach tomato/ Pork 424 PEACH-BBQ /with plum and tomato 445 PLUM-CASSEROLE /simmered in tomato and/ 450 PORK-CHOPS-1 for/ Tomato salsa 493 SALSA-1 garlic and tomato /with 496 SARDINE-FRY /simple cheese, tomato, and/ 522 SOUP-AZTEC /, clam, and tomato/ 529 SPAGH-CLAM-1 /breasts in tomato-lime/ 147 CHICKEN-LIME Chicken with tomatoes and/ 134 CHICKEN-CINN-1 /chutney with tomatoes and/ 209 CHUTNEY-2 /with lentils, tomatoes, and/ 346 LENTIL-SOUP /with cheese, tomatoes, and/ 571 TORTILLA-SOUP a meringue top /with 73 BUTTERSCOTCH with oats on top /pudding 95 CHAFF /toasted cheese tortilla snack/ 581 TUCSON-TOSTADA /with crispy tortillas 572 TORTILLA-SOUP2 Tex-Mex style tostada 563 TEXMEX-CHALUPA /North American tradition 436 PHEASANT-2 Jewish/ A traditional 96 CHALLAH-1 Seder/ Traditional 102 CHAROSET A traditional/ 197 CHOC-CRACKLES layered/ Traditional 258 EGGNOG2 An extravagant traditional/ 277 FRUIT-CAKE-1 A traditional/ 279 FRUIT-CAKE-2 Traditional/ 292 GINGERBREAD lime pie/ Traditional 324 KEY-LIME-PIE Greek/ Traditional 326 KOURABIEDES Passover/ Traditional 356 MATZO-BREI greek/ Traditional 373 MELOMACARONA recipe/ The traditional 428 PECAN-PIE-1 /Jewish traditional/ 486 SABBATH-STEW salmon/ Traditional 492 SALMON-TENO German/ Traditional 550 STOLLEN Welsh/ Traditional 591 WELSHCAKES bars for the trail /tasty 309 HIKER-BARS /holiday treat 46 BON-BONS A rich treat for/ 392 MUSHROOMS-1 filled/ A triangular 303 HAMANTASHEN calorie-a-bite trifle 1000 573 TRIFLE-1 in/ Stuffed trout cooked 574 TROUT-1 Chocolate rum truffles 484 RUM-BALLS-2 /chocolate truffles 579 TRUFFLES-4 chocolate/ A truly decadent 113 CHEESECAKE-6 an easy quick tummy-warming/ 33 BEER-CHS-SOUP /cornbread turkey/ 227 CORNBREAD-STUF /soup with turkey and/ 582 TURKEY-SOUP /salty turnip cakes 583 TURNIP-CAKES A southern U.S. classic 103 CHEESE-GRITS /served in the U.S. Senate/ 504 SENATE-SOUP center/ UCLA Medical 88 CARROTCAKE-2 /kugel using uncooked/ 398 NOODLE-KUGEL-2 and bread/ Uncooked fruit 556 SUMMER-PUDDING A simple and unusual/ 89 CARROTS-GRATIN /pumpkin upside-down/ 465 PUMPKIN-CAKE-2 Noodle kugel using uncooked/ 398 NOODLE-KUGEL-2 reliable/ An utterly 614 YEAST-ROLLS chili con/ A variation of 185 CHILI-BEAN /in many variations 221 COLESLAW-1 Braised veal shanks in/ 411 OSSO-BUCCO A spicy vegetable stew 2 AFRICAN-STEW casserole/ Vegetable 15 ARTICHOKE-CASS Greek vegetable/ 62 BRIAMI lasagne/ A vegetable 337 LASAGNE-2 /appetizer or vegetable dish 538 SPINACH-BALLS An Italian vegetable/ 545 SPINACH-ROLL-1 tofu Vegetable and 568 TOFU-BALLS fruit/ Vegetable and 584 TZIMMES for/ A rich vegetable soup 585 VEG-SOUP-1 /and hearty vegetable beef/ 586 VEG-SOUP-2 A wonderful vegetable pie 587 VEGETABLE-PIE /chicken with vegetables 124 CHICK-KUNG-PAO /with rice and vegetables 164 CHICKEN-STUFF /frankfurters, vegetables and/ 315 HOTDOG-CASS /a mixture of vegetables 339 LEFTOVER-SOUP version of/ vegetarian 378 MOUSSAKA bean,/ A vegetarian 478 RICE-BEAN-BAKE Indian vegetarian/ 540 SPINACH-CURRY a microwave version of/ 151 CHICKEN-MOLE-1 An American version of/ 352 MANICOTTI-1 vegetarian version of the/ 378 MOUSSAKA /celery root in vinaigrette 94 CELERY-SALAD /relish vinaigrette 475 RELISH-1 A mild oil and vinegar salad/ 481 ROCKET-SALAD margaritas Vodka 355 MARGARITA-1 ice-cream/ Waffle 588 WAFFLE-CONE Rolled, walnut-filled/ 589 WALNUT-HORNS 2 Aug 2005 xxii INDEX(Recipes) Alt.Gourmand Cookbook (2 Aug 2005) INDEX(Recipes) /pudding with walnuts 435 PERSIM-PUDDING A spicy warm slaw 222 COLESLAW-2 spinach and water/ /with 541 SPINACH-DIP soup, hot/ Watercress 590 WATERCRESSSOUP /soup for cold weather 585 VEG-SOUP-1 An old Welsh steamed/ 84 CARROT-PUDDING Traditional Welsh biscuity/ 591 WELSHCAKES /and whole wheat pancakes 407 OATMEALCAKES rice pilaf/ Wheat and wild 432 PECAN-WILDRICE /with fruit and whipped cream 25 BANANA-CAKE Fluffy whipped/ 465 PUMPKIN-CAKE-2 /way to make whipped cream/ 593 WHIPPED-CREAM /soup with whisky 391 MUSHROOM-SOUP3 Ordinary white bread 58 BREAD-WHITE-1 Chicken with white sauce 125 CHICK-MILAN /veal shanks in white wine 411 OSSO-BUCCO loaves Two white soda 521 SODA-BREAD A sweet, dark whole-grain/ 54 BREAD-RYE An earthy whole-wheat/ 3 ALTAR-BREAD Wheat and wild rice/ 432 PECAN-WILDRICE /turkey and wild rice 582 TURKEY-SOUP salad with/ Wilted cabbage 76 CABBAGE-SALAD /, bread, and wine 123 CHESTNUT-STUFF Chicken in wine with/ 140 CHICKEN-GRAPE Chicken in a wine sauce 170 CHICKEN-WINE /in a zesty red wine sauce 255 DRUNK-LEEKS in white wine /shanks 411 OSSO-BUCCO bread, and red wine. /, 549 SQUASH-SOUP with red wine /apples 597 WIGILIA-11 /for a cold winter day 548 SPUD-SPIN-SOUP A Hearty winter soup/ 582 TURKEY-SOUP PARTY PATE WITHOUT LIVER 418 PATE-1 Norwegian wreath cookies 35 BERLINERKRANZ Margaret's X-rated melon/ 375 MELON-BALLS-1 and/ Yams in yogurt 613 YAM-CURRY for/ A yeast bread 403 OATMEAL-BREAD /recipe for yeast rolls. 614 YEAST-ROLLS /dish with yogurt and red/ 171 CHICKEN-YOGURT cucumbers and yogurt /with 244 CUCUMBER-SAUCE /casserole with yogurt and/ 539 SPINACH-CASS Yams in yogurt and/ 613 YAM-CURRY /and yogurt/ 615 YOGURT-CAKES /dessert with yogurt and/ 616 YOGURT-FROZ-1 /cream extra yummy 593 WHIPPED-CREAM Exquisite New Zealand/ 537 SPANISH-CREAM Zeek Rum Balls 480 RLZ-RUM-BALLS Leeks in a zesty red wine/ 255 DRUNK-LEEKS ginger and/ Zucchini with 617 ZUCCHINI-GING /broccoli soup - hot or cold 63 BROC-BISQUE 2 Aug 2005 xxiii