| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 117.1 | Punch | ULTRA::WITTENBERG | Secure Systems for Insecure People | Tue Aug 16 1988 15:53 | 21 |
|
Marjorie Potter's Punch for a Crowd
4 Tbs. loose tea
3 cups boiling water
2 cups sugar
3 cups orange juice
1 1/2cups lemon juice
2 quarts water
1 1/2 quarts ginger ale
1 pkg. frozen strawberries
Steep the tea in boiling water for 5 minutes.
Pour over sugar to dissolve the sugar.
Add the orange juice, lemon juice, and water.
Mix in the ginger ale and strawberries.
Makes about 6 quarts.
We finished about 4 batches at Friday's party.
|
| 117.2 | --bonnie's punch | DOODAH::RANDALL | Bonnie Randall Schutzman | Tue Aug 16 1988 16:00 | 15 |
| 48-oz can of grape juice
48-oz bottle cranberry juice (can use cranapple, cran-grape,
or cran-rasberry)
32-oz (quart) of orange juice
1 liter ginger ale or other carbonated lemon-lime type soda
� to 1 cup lemon juice (may need more if juices are sweet or you
use 7-Up for soda)
Mix. Serve with lots of ice in the summer, or heat and serve
mulled in the fall and winter.
To vary the taste, substitute another juice (pineapple, guava,
cherry, apple, etc. etc.) for the grape juice.
--bonnie
|
| 117.3 | Simple dessert for all occasions | BOLT::MINOW | It's not pseudo eclectic, it's real eclectic | Tue Aug 16 1988 16:35 | 7 |
| 2 quarts fresh strawberries
1 pound or so block chocolate (7/8 Merkens Yucutan, 1/8 unsweetened)
Melt chocolate.
Dip strawberries.
|
| 117.4 | FCO: For chocoholics only... | MEWVAX::AUGUSTINE | Purple power! | Tue Aug 16 1988 17:49 | 40 |
| Hot Fudge Pudding Cake
(courtesy of Hershey's)
Note: This is simply dreadful stuff.
1-1/4 cups sugar, divided
1 cup all-purpose flour
7 TBS Hershey's cocoa, divided
2 tsp baking power
1/4 tsp salt
1/2 cup milk
1/3 cup butter or margarine, melted
1-1/2 tsp vanilla extract
1/2 cup packed light brown sugar
1-1/4 cups hot water
Notes:
- I substituted 1/4 tsp almond extract for 1/4 tsp of vanilla.
- I reduced the amount of sugar
Heat oven to 350 degrees.
In medium mixing bowl combine 3/4 cup sugar, flour, 3 TBS cocoa,
baking power and salt.
Blend in milk, melted butter and vanilla.
Beat until smooth.
Pour batter into square pan, 8x8x2 or 9x9x2 inches.
In small bowl combine remaining 1/2 cup sugar, brown sugar
and remaining 4 TBS cocoa.
Sprinkle mixture evenly over batter.
Pour hot water over top. Do not stir.
Bake 40 minutes or until center is almost set.
Let stand 15 minutes. Spoon into dishes, spooning sauce
from bottom of pan over top.
Garnish (with whipped cream?) as desired. Enjoy
Makes 8-10 servings.
|
| 117.5 | Buy six yards of loam.... | SCOMAN::GARDNER | | Wed Aug 17 1988 00:33 | 16 |
|
Peel four home-grown cukes and slice thin. Place slices in cold
water to soak. Take two large onions that have been peeled and
cut in half and slice very thin. Mix up one pint of either Sour
Delight, Sour Cream (regular or low fat), or Yogurt (if using
this, up-end carton and drain to eliminate most of the excess
fluid) with about two cups of powdered sugar and two tablespoons
of white vinegar. Drain cukes and pat dry with paper towels
(have fun with this). Mix the cukes, onions, and sugar mixture
together in large bowl. Place in fridge to let the flavors
meld for at least two hours, overnight is better. Also, eating
right away is acceptable but the flavor gets better the longer
you leave it.
justme....jacqui
|
| 117.6 | Cream Cheese Filled Brownies | ULTRA::WITTENBERG | Secure Systems for Insecure People | Thu Aug 18 1988 14:59 | 46 |
| Layered Cream Cheese Brownies
Chocolate Batter Cream Cheese Batter
2 1/2 oz. unsweetened chocolate 8 oz. package cream cheese
1/2 cup butter 1/3 cup sugar
3/4 cup flour (stirred) 3/4 tsp. vanilla
1/2 tsp. baking powder 1 large egg
1/2 tsp. salt 4 tsp. flour
2 large eggs
1 tsp. vanilla
1 cup sugar
1. Melt chocolate and butter together, mix thoroughly, and let
cool.
2. In a food processor blend all the ingredients for the cream
cheese batter until smooth. (Use the metal chopping blade. A
blender will work, but not as well.)
3. Combine flour, baking powder, and salt. mix.
4. Beat eggs and vanilla extract. Add sugar, beat until blended.
Blend in cooled chocolate mixture. Stir in flour mixture. This
should yield a very thich batter which can barely be poured. In
the recent hot sticky weather I've had to add an extra 1/3 cup
flour to get the batter thick enough.
5. Line the baking pan (8x8 inch) with wax paper. Pour in half the
chocolate mixture. Lift the wax paper (with the chocolate batter
on it) out of the pan and set it aside. Lightly grease the baking
pan. Pour almost all the remaining chocolate batter into the pan.
Pour the cream cheese batter on top. Invert the wax paper with the
batter on it over the pan and slowly tease the batter from the wax
paper. It should come off in one piece. Use the remaining batter
to patch small holes in the top layer if you care about
aesthetics.
(The original recipie called for simply spooning the layers on top
of each other, but I couldn't get that to work, hence my use of
wax paper.)
6. Bake at 350 deg. for 35-40 minutes (it often takes longer)
until a toothpick inserted near the center comes out barely moist.
|
| 117.7 | Bpeek Kai Lao Daang | CSSE32::PHILPOTT | The Colonel | Thu Aug 18 1988 15:16 | 41 |
|
This is my wife's recipe for "Red Whiskey Chicken Wings" The
basic recipe contains no chili powder, but you can make this hot
by adding chili powder to taste...
/. Ian .\ & /. Ann .\
<<< TLE::DISK$NOTES_PACK:[NOTES$LIBRARY]COOKS.NOTE;1 >>>
-< How to Make them Goodies >-
================================================================================
Note 1143.0 Bpeek kai lao daang No replies
GOJIRA::PHILPOTT_DW "The Colonel" 26 lines 2-MAY-1988 12:42
--------------------------------------------------------------------------------
The name translates thusly: 'bpeek kai' is 'chicken wings', 'lao'
is whiskey, and 'daang' means red, so it is "red whiskey chicken
wings".
Ingredients.
16 chicken wings cut into thirds.
1 cup tomato ketchup
� cup whiskey
2T sugar
Method
deep fry the chicken on high heat until a golden brown
colour.
Drain off the oil into a bowl and return 1 cup to the pan
of chicken and lower heat to medium.
add remaining ingredients
cook for about 5 minutes stirring continuously.
(NB) any you don't eat can be re-heated in a microwave)
|
| 117.8 | Larb Kai (Thai Chicken Chili) | CSSE32::PHILPOTT | The Colonel | Thu Aug 18 1988 15:25 | 47 |
|
This is my wife's recipe for Larb Kai. If you don't have fish
sauce (Joyce Chen sometimes carries it, otherwise there are Thai
shops in Lowell that do) then use dark soy sauce. One teaspoon of
chili powder makes this rather mild - if you want it hotter
however you can add the chili at the table (or during
preparation).
/. Ian .\ & /. Ann .\
<<< TLE::DISK$NOTES_PACK:[NOTES$LIBRARY]COOKS.NOTE;1 >>>
-< How to Make them Goodies >-
================================================================================
Note 1141.0 Larb Kai 1 reply
GOJIRA::PHILPOTT_DW "The Colonel" 29 lines 2-MAY-1988 12:29
--------------------------------------------------------------------------------
Ingredients
1� cup finely chopped [diced] chicken
1/4 cup chopped scallion
1/4 cup diced onion
�T Kao Coor (optional - see below to make)
1T lime juice
1t fish sauce
�t sugar
1t red chilli powder
Method
put chicken in a non-stick pan and cook on high heat,
stirring continuously until well cooked.
add remaining ingredients and stir thoroughly
serve with rice.
To make Kao Coor
put 1 cup of rice in a non stick pan and cook over medium
heat stirring continuously until medium brown color.
Grind to a fine powder.
|
| 117.9 | Taboule...very very simple | WMOIS::B_REINKE | As true as water, as true as light | Thu Aug 18 1988 21:50 | 11 |
| Well I have brought this twice to =wn= parties and each time
it got eaten up, so I will enter what I did here.
I bought a box of Near East (brand) Taboule mix, and made it according to
the recipe, (water, olive oil etc) except that I added a chopped
cucumber and a chopped small zucchini along with the tomatoe called
for on the package, and used a lime not a lemon. (But I suspect
that this is a dish that is comfortable with a lot of improvisation
by the cook.)
Bonnie
|
| 117.10 | Keeping the natives happy... | USMRM3::JHUTCHINS | | Fri Aug 19 1988 14:24 | 23 |
| Two easy cream cheese spreads...on crackers, raw veggies, a
surruptitious finger...
Proportions are to your taste and quantity desired!
Whipped cream cheese
Pesto
Sun dried tomatoes
Line a mold with Saran wrap (makes it easier to serve!)
Spread layer of cream cheese, then pesto, then sun dried tomatoes...
Top with another layer of cream cheese and chill
--------------
Cream cheese
Chutney
Curry (to taste)
Almonds or walnuts, chopped
Combine ingredients in a bowl, to taste
Chill (taste before serving and adjust as necessary)
|
| 117.11 | Taco Dip | AQUA::WALKER | | Fri Aug 19 1988 15:35 | 18 |
|
32 oz can Refried Beans
16 oz Sour Cream
1 packet Taco Seasoning Dry Mix
1 bunch Scallions
2 Tomatoes
1 small can (4 oz?) of CHOPPED Black Olives
1 large packet (8 oz) of shredded Yellow Sharp Cheddar Cheese
or 1 bar of unshredded cheese
Mix the seasoning sauce with the sour cream. For best results, mix the night
before and place in refrig overnight.
Spread refried beans on bottom of pan. Spread mixed sour cream next. Add
shredded cheese. Chop tomatoes and scallions (amount to suit tastes). Add
tomatoes. Add Olives. Add Scallions.
Keep refrigerated. Serve with taco chips.
|
| 117.12 | Chocolate Mousse | QUARK::LIONEL | In Search of the Lost Code | Sun Aug 21 1988 22:37 | 53 |
| Steve's Chocolate Mousse Grand Marnier
12oz Nestle semi-sweet chocolate chips
8 large eggs, separated
6T Grand Marnier (orange-flavored liquer)
1/4 cup whipping or heavy cream
Utensils:
Food Processor or blender
Microwave or double boiler (haven't tried the latter)
Mixer with at least one metal or glass bowl
Rubber spatula
Large spoon (wooden if possible)
1. Melt chocolate. Best way is to put chocolate in 4-cup Pyrex bowl,
heat in microwave on full for 2 minutes, stir, heat one more minute
on full if necessary. Don't overheat.
2. While the chocolate is heating, whip the egg whites until VERY stiff.
You want the whites to be done about the same time as the chocolate
is.
3. Put in food processor or blender chocolate, egg yolks and Grand Marnier.
Process with metal knife blade until smooth. The consistency should
be like a thick syrup - if it is too thick, add a tablespoon or two
of hot water.
4. With non-metal spoon, gently fold chocolate mixture into egg whites.
Try not to stir the whites too much, as it is the spongy whites that
give the texture. Don't worry about getting the color perfectly
even.
5. Whip cream. This works best if you can chill the bowl and the
beaters in the freezer beforehand. If not, try placing the mixer
bowl in a larger bowl with ice water. Whip the cream VERY stiff - almost
to butter, but not quite...
6. Fold whipped cream into chocolate mixture. Again, be gentle, and it
lends a bit of character if there are little pockets of whipped cream
left around.
7. Spoon into custard cups or other small bowls, of about 5-7oz capacity.
Cover (with plastic, foil, etc.) and chill in refrigerator overnight.
The longer you chill it, the better the texture is. I've found that
at least 3 days works best.
Makes 8-12 servings.
Hints: You can substitute 1 tablespoon of orange extract plus 4 T of
water for the Grand Marnier, or try other liquers/flavorings, such
as Kahlua, Creme de Menthe, etc. You can decorate the tops with
whipped cream, chocolate chips, etc.
|
| 117.13 | Garlic Chicken Nuggets | GOSOX::RYAN | Somedays the bear will eat you | Mon Aug 22 1988 10:15 | 13 |
| Dee and I invented this just the weekend before the party,
unfortunately at the party we discovered that they don't look
as appetizing after a night in the refrigerator... But they
taste good, hot or cold!
It's simple, just chop a couple of boneless chicken breasts
into bite-sized pieces. Mix a little salt, pepper, and 1/2-1
teaspoon garlic powder with flour and coat the chicken with
it. Mince a clove of garlic and fry in 1-2 tablespoons oil in
a wok. Once it's started really sizzling, throw in the chicken
nuggets and stir-fry until done.
Mike
|
| 117.14 | | VLNVAX::OSTIGUY | | Mon Aug 22 1988 12:50 | 24 |
| I didn't go to the recent party, but this is an appetizers that
is always a hit. Everyone likes them and always ask for the recipe.
>>> If you don't like onion, don't bother (although they're not
that strong) <<<<<
Mini slices of bread (I don't remember the name brand, but the
bread that's about the quater size of
reqular bread)....
Maynoise
Onion flakes (dryed, found in the seasoning area of you
supermarket.)
Havati cheese
Toast the bread, both sides under the broiler. While this is being
done, mix two heaping tablespoons of mayo with about a tablespoon
of onion flakes. Spread this mixure onto the toast and top it with
shredded Havati cheese. Place under the broiler until the cheese
has melted. Serve warm or cold.....
It's GREAT! Try it.
Anna
|
| 117.15 | COOKS? | AKOV12::MILLIOS | I grok. Share water? | Wed Aug 24 1988 10:24 | 12 |
|
Please, folks. I appreciate the effort here, but things like this
make it real difficult for folks like me to find recipes for things
if they're not all in one place.
I'd suggest that you put the rest of this into the COOKS notes file,
*but* feel free to attach the "we used this at the last WOMANNOTES
party", and cross-reference, to attract new members...
KP7, if you please.
Bill
|
| 117.16 | Not necessary | WMOIS::B_REINKE | As true as water, as true as light | Wed Aug 24 1988 20:54 | 11 |
| Bill,
This is a note that is basically for receipes served at a womannotes
party. Most of us do not also follow cooks (except maybe Pat
Jeffries!). I don't want to add another notes file to my note book
either!
Bonnie
(and remember the one sign that I showed you I knew how to make!?
:-) )
|
| 117.17 | From Weight Watchers, it's great! | FSTVAX::STRATTON | Welcome to the Grand Illusion | Fri Aug 26 1988 19:41 | 26 |
| I wasn't able to make it to the last party, but I'll bring this
to the next one.
Peanut Butter Cup Pie
1 1/2 ounces crispy type cold cereal
4 tbsp peanut butter
1 tbsp honey
1 envelope (4 1/2 cup serving reduced calorie choc. pudding mix)
2 cups skim milk
1 medium banana, sliced
In a small bowl mix peanut butter and honey. Heat in microwave
on High for 20 seconds. Stir in cereal, mix wekk. Press mixture
into bottom of a 9-inch pie plate. Chill. Prepare pudding according
to package directions. Place banana slices evenly over prepared
crust. Spread prepared pudding over bananas. Chill.
I got this recipe from Weight Watchers. If you are a WW member,
you can have it from Week 3, it makes 4 large servings and counts like
this : 1/2 Fruit Exchange, 1 Milk Exchange, 1 Protien Exchange,
1 Fat Exchange, 1/2 Bread Exchange and 15 Optional Calories.
Roberta
|
| 117.18 | Then bring 'em on! | AKOV12::MILLIOS | I grok. Share water? | Fri Aug 26 1988 19:53 | 9 |
| What? You people actually make and *serve* these high-calorie,
high-carbo, action-packed, stomach pleasing things to eachother
at womannotes parties?
wow.
(mumbling) Where's that womannotes party announcement?...
Bill
|
| 117.19 | A party for good food | WMOIS::B_REINKE | As true as water, as true as light | Fri Aug 26 1988 21:59 | 13 |
| Bill,
The next womannotes party will be held at a Thai restaurant in
Nashua sometime in October.
HOWEVER, if you want to go to a party that is shaping up to
be nearly all deserts, try the Human_Relations party which
will be on Sept 17th in Nashua.
Bonnie
press the 7 key on the keypad to add Human_RElations to your
notebook
|
| 117.20 | Mead Recipe | LEZAH::BOBBITT | recursive finger-pointing ensued | Mon Dec 05 1988 10:17 | 227 |
|
MEAD
1 Notes
It is a *very good idea* to make MEAD your first time out
with a mead-making veteran (aka Jim Baranski, or me if he's
unavailable, or other brewmeisters you are aware of),
because its a very exacting science. One false
move and your hard work becomes a motley br�e. Follow the
directions *to the letter* and it should all work out fine.
This recipe is a composite of two recipes from the 16th century
cookbook, "The Closet of Sir Kenelme Digbie, Opened". One recipe
calls for oranges and orange peel; the other calls for lemons
and rosemary. My particular variation uses the lemons and rose-
mary, but this is mostly a matter or personal preference. Other
variations use star anise or raisins instead of citrus fruit.
You can get the ale yeast at New England Winemaking Supply
in Framingham (on Route 9); they will do mail order if your
purchase exceeds $25, but the yeast costs less than $1 a packet.
As with baking yeast, don't try to stockpile the stuff. Keep it
in the refrigerator until you're ready to use it.
The winemaking store also carries spare bottle caps and bottle
cappers. The best capper to get is the one that looks like a
corkscrew; it costs about $9, but is MUCH easier to use than the
cheaper kinds.
Make sure your champagne bottles are AMERICAN bottles; European
ones don't fit the bottle caps. Nearly every novice brewer finds
this out that hard way. If you don't have 24 champagne bottles,
Grolsch beer bottles (the ones with the ceramic tops) work just
fine. You don't have to cap them, either.
If you intend to transport your mead, make sure you keep it cold
at all times. The stuff has a nasty habit of exploding if it
gets too warm.
2 Equipment Needed
o 5-gallon enamelware canning kettle with lid (DO *NOT* USE
METAL)
o measuring cup (preferably Pyrex)
o funnel (plastic or glass; NOT METAL)
o 12" square of loosely woven muslin
o 3 small plates
o 24 American champagne bottles
o dishwasher detergent
o paper towels
o potato peeler or sharp knife
3 Ingredients
o 9 pounds of honey (generic is okay)
o 5 gallons of water (use bottled water if your tap water
doesn't taste good)
o 2 oranges or lemons (or 3)
o 2 cinnamon sticks
o 1 T whole allspice
o 1 T whole cloves
o 1 T ginger root, peeled and sliced (give or take)
o 1 T rosemary (optional)
o 1 packet of top fermenting beer or ale yeast
4 Step One - Brewing
1. Set the kettle on top of the stove and put four gallons of
water in it. Turn the stove on high; it will take a while to
come to a boil. Put in the honey, then add more water until
the level is about an inch from the rim of the kettle. Let
boil.
2. Once you have the liquid started, peel and slice the ginger.
Wash the oranges or lemons and remove any blemishes from the
skins. Use the potato peeler or knife to peel the fruit; get
all the coloured part of the peel and none of the white part.
Save the peel.
3. Once you have removed all the coloured part of the peel,
section the fruit and remove the seeds and membranes and save
the fruit pulp in a bowl.
4. As the water boils, a light brown foam will rise to the top.
This is beeswax that was dissolved in the honey. Skim it off
periodically. When the foam becomes thick and dark brown,
skim it one last time and add the ginger root. Cook for 15
minutes.
5. Next, add the allspice, cloves, cinnamon and peel. Cook for
10 more minutes.
6. Turn off the heat. Add the fruit pulp (and rosemary, if
you're using it), then cover the kettle.
5 Step Two - Primary Fermentation
1. Let the honey-water mixture (called the MUST) cool to about
85 degrees F (usually overnight).
2. In the morning, open the package of yeast and sprinkle it on
top of the must. Let it sit for about 10 minutes.
3. Sterilize the slotted spoon by pouring boiling water over it.
Use the spoon to stir the yeast into the must.
4. Put the cover back on the kettle and wait about three days.
The must will be ready for bottling when it begins to smell
like alcohol. This usually takes three days at 70-80 degrees
F; it might take a little longer at lower temperatures (maybe
about a week).
6 Step Three - Preparing the Bottles
The bottles should be as close to sterile as possible when you
use them; therefore, don't perform this step until you're ready
to bottle the must. You might want to wear rubber globes for
this step; the soap solution can be fairly caustic. Try not to
splash yourself with it as you work.
1. Fill your bathtub with the hottest water possible. Add 1 cup
of dishwasher detergent, then add the 24 champagne bottles.
Let them soak 1-2 hours.
2. Remove the bottles from the bathtub. Place them all in the
dishwasher. DO NOT ADD SOAP TO THE WASHER. Run the bottles
through a complete wash cycle.
3. If you do not have a dishwasher, rinse each bottle out three
times with very hot tap water and use as soon as possible.
4. Inspect each bottle before using to make sure that it is ab-
solutely clean. The bottling process will use 16-20 bottles;
it's always useful to have extras just in case.
7 Step Four - Filling the Bottles
Give yourself a lot of room and about two hours for your first
bottling operation. It's generally a good idea for you to cover
your work area with a large Turkish towel or a few layers of
paper towels.
1. Pour boiling water over the following; the slotted spoon,
the measuring cup, the funnel, the muslin, the plates, the
capper, and the bottle caps.
2. Wash your hands in the hottest water you can stand.
3. Place the muslin square in the funnel, and place the funnel
in the measuring cup. These go on one of the plates. Place
the plate near you on the work surface.
4. Place the bottle capper and the strainer with the bottle caps
on another plate.
5. Use the slotted spoon to skim all the fruit pulp and spices
off the top of the must.
6. Take your first bottle and inspect it for dirt. Place it next
to the kettle in the bottling area.
7. Poke the muslin with your finger so the cloth forms a hollow
inside the funnel. Place the funnel inside the bottle.
8. Use the measuring cup to dip into the must, then pour the
must into the funnel. Let the liquid filter through. Keep
adding must to the funnel until the liquid level in the
bottle is about an inch from the top.
9. Remove the funnel and place it back onto the plate inside
the measuring cup. Wipe the mouth of the bottle with a clean
paper towel.
10.Handle the bottle caps by their edges only. Place one on top
of the bottle, then clamp it down with the bottle capper.
Turn the bottle about 90 degrees and clamp again.
11.Move the bottle to a clean, dry place out of the line of
traffic.
12.Repeat this procedure until all of the bottles are filled.
8 Step Five - Secondary Fermentation
1. Allow the bottles to ferment another three days. When the
yeast cap inside each bottle starts to break up and sink, the
fermentation is complete.
2. Put the bottles into the refrigerator and age at least a week
(preferably two).
3. Open the bottles VERY SLOWLY.
4. ENJOY!
5. Make sure to share around your variety of mead with all
your mead-loving pals, particularly if you have found a
variation of the recipe you like more than others.
|
| 117.22 | Creme de Menthe Brownies | ULTRA::WITTENBERG | Secure Systems for Insecure People | Wed Mar 15 1989 10:27 | 78 |
| CREME DE MENTHE BROWNIES
My girlfriend says that she started dating me because of these
brownies. I also served them at the Jan. =wn= party.
Brownies
--------
1 cup flour
1/2 tsp. salt
1 cup granulated sugar
1 stick unsalted butter, softened
4 large eggs at room temperature
2 cups chocolate syrup
1 tsp. vanilla extract
1/2 cup walnut or pecan halves, coarsely chopped (optional)
Creme de Menthe filling
-----------------------
1 stick unsalted butter, softened
2 cups confectioners sugar
1/4 cup creme de menthe liqueur
Glaze
-----
1/4 cup water
3 Tbs. unsalted butter, cut into tablespoons
6 oz. semisweet chocolate chips
Making the Brownies
-------------------
1. Line 13 by 9 inch baking pan with aluminum foil so that it
extends 2 inches beyond each of the two long sides of the pan.
Lighly butter the bottom and sides of the foil lined pan.
2. Stir together the salt and flour.
3. At medium speed in an electric mixer cream together the sugar
and butter for 2 or 3 minutes, until light. Change to low speed
and slowly add the eggs. Stir in the chocolate syrup and vanilla.
Stir in the flour mixture until smooth. If you want to, add the
nuts.
4. Pour the batter into the pan, and smooth the top. Bake for 30
to 35 min. until a toothpick inserted into the center of the pan
comes out with a few moist crumbs clinging to it. Cool on a wire
rack for about an hour.
Creme de Menthe Filling
-----------------------
5. Use an electric mixer at medium high speed to beat the butter
sugar and creme de menthe for 2 to 3 minutes until light and
fluffy. Spread the filling evenly over the cooled brownies.
Refrigerate the brownies for about an hour, until the filling is
firm.
Chocolate Glaze
---------------
Over medium heat bring the water and butter to a boil, stirring
constantly. Remove from heat, add the chocolate chips, and wait 2
minutes. Whisk the glaze until smooth. Cool for 3-5 minutes.
Pour the glaze over the creme de menthe filling. Spread it if
necessary. Refrigerate the brownies at least 10 minutes.
When ready to serve, remove the brownies from the pan by using the
protruding ends of foil as handles. Keep refrigerated in an
air-tight container.
|
| 117.23 | | ENGINE::FRASER | _OBEY_ the laws of cartoon motion! | Wed Mar 15 1989 10:52 | 117 |
| -< So what do the Scots know about CHILI anyway? hic.. >-
Andy's 24 Hour CHILI with a Scots Accent.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
This recipe has evolved over many years of making Chili in
various countries of the World and should be fine tuned to suit
the palate(s) of the consumers. It can be easily adjusted to
delight or intimidate even the hardened Chili-freak by
controlling the amount of RED PEPPER only - the other
ingredients should be accurately measured. It's not a purists
Chili, but it works and there never seems to be any left over
after the party.
Chili for Four: Ingredients:-
2 Lbs of coarsely ground BEEF/STEAK
8 oz TOMATO Paste or Sauce.
1 large ONION, chopped.
1 14/16 oz can of RED KIDNEY BEANS and/or Mexican CHILI
BEANS to taste.
1 16 oz can TOMATOES & GREEN CHILIS (OLD EL PASO)
Cornflour to make a thick but flowing sauce when mixed
with 1/4 cup of water.
As much GARLIC as you enjoy - I use about five cloves,
crushed.
GROUND SPICES:-
7 Tablesp. CHILI PEPPER (Don't confuse this with RED Pepper!!)
2 Teasp. PAPRIKA
1.5 Teasp. ORAGENO
1.5 Teasp. CUMIN
1.5 Teasp. SALT
RED PEPPER (add to taste) :-
Glider - none to 1/8 Teasp.
Propeller - 1/2 Teasp.
Jet - 1 Teasp. [about ONE-ALARM]
Jet with Afterburner - 1.5 Teasp.
Full Reheat - 2 Teasp.
METHOD:-
Fry the chopped ONION with the GARLIC until just soft. Remove
and put aside.
Sear the MEAT in a hot frying pan until it is uniformly brown
with no red showing and drain off _all_ of the fat from the pan,
leaving only the dry meat - press to extract as much fat as
possible.
Turn the heat down to simmer level
Add the TOMATO SAUCE and WATER, stirring it into the meat to
make a liquid sauce, and add the GROUND SPICES, stirring well
to ensure thorough mixing with no lumps.
Add the RED PEPPER to taste as described, and simmer for 30
minutes, stirring regularly.
Add water if required to maintain a good amount of liquid -
don't allow the chili to dry out at any point.
Add the FRIED ONIONS/GARLIC and the TOMATOES AND GREEN CHILIS
and stir in.
I sometimes add a teaspoon of Liquid Smoke at this point for a
good smoky 'camp-fire' flavour.
Pour a measure of Scotch into a shot-glass, and drink it. Add
at least twice what you just drank to the Chili and continue
the simmer for another 15 minutes, stirring occasionally, with
the pan tightly covered in between times. ( If unsure of how
much you drank, repeat until satisfied that you have an
accurate amount, ensuring that you add two measures to the
Chili for every one you drink)
Now is the time for the first test!! Take a tea-spoonful and
taste - if there is no real 'bite' immediately we're in the
ball-park. You should feel the heat towards the back of your
tongue after a second or so, it should be hot without being
uncomfortable. Don't be tempted at this point to add more RED
PEPPER if you're planning to serve this the following day, as
the heat will increase overnight, and we're aiming for subtlety
here, right?
OK, the CHILI can now be left to cool somewhere, still covered
over until the next day, or else if appetite overcomes
restraint, follow 'DAY 2 - *' below and enjoy it now!
DAY 2:-
Put the Chili, still covered on a gentle heat - below simmer,
and slowly heat through, stirring occasionally. If an electric
CROCK POT is used, then set it to the LOW setting and leave it
heating for an hour or two, boosting the heat to the HIGH
setting about 30 mins before serving, to achieve a slowly
bubbling simmer.
*
Add the BEANS if desired; mix the finely sifted cornflour
thoroughly with 1/4 cup of hot water or cream (Half-and-Half or
similar will do) and add to the CHILI, stirring it in well, and
serve. It can be held at a low simmer at this point for an
hour or so with occasional stirring, as long as it remains
covered to prevent it from drying out.
For variety, I sometimes add a quarter block of Philadephia
Cream Cheese, and/or chopped mushrooms or green pepper, and/or
finely sliced hot dog sausages. Sprinkle chopped onion and
some grated cheese or sour cream on top, grab an cold beer and
enjoy!
NOTE:- Feel free to pass this recipe on if you enjoy it - just
mention the SCOTS ACCENT, this is what makes it different.
|
| 117.24 | Honeyed Chicken Wings | VAXRT::CANNOY | Convictions cause convicts. | Tue Apr 18 1989 13:45 | 49 |
| Okay, here's the recipe for the chicken wings which Maggie claims she
ate too many of on Sat. ;-)
************************************************************************
The following recipe is taken from Craig Claiborne's Favorites
From The New York Times, Volume 2; published by Quadrangle/The New
York Times, 1976. The recipe is from pages 158-9 of this work. This
is reprinted w/o permission.
"Sent in by Blanch Finley, in response to a recent column on chicken
wings. Ms. Finley states: "I am sending you a recipe I am fond
of, and have been using for some years; hot for a meal, or cold
for a snack with drinks." "
Oven Baked Chicken Wings With Honey
-----------------------------------
Ingredients
3 pounds chicken wings
Salt
Freshly ground black pepper
2 tablespoons vegetable oil
1/2 cup soy sauce
2 tablespoons tomato ketchup
1 cup honey
1/2 clove garlic, chopped
Method
1) Preheat oven to 375 degrees.
2) Cut off and discard wing tips of chicken wings. Cut the remaining
wings into two parts and sprinkle with salt and pepper.
3) Combine remaining ingredients and pour over chicken wings in
a greased baking dish. Bake for 1 hour until well done and sauce
is caramelized. If chicken starts to burn, reduce heat.
Yield: 6 Servings
***********************************************************************
I always use lots more garlic, approx. 2 or 3 cloves. Ginger is
a good addition, too. I sometimes substitute either sherry or
worchestershire sauce for some of the soy sauce.
|
| 117.25 | humorous pasta salad | LEZAH::BOBBITT | invictus maneo | Tue Apr 18 1989 14:33 | 61 |
| Even though nobody asked, I figured this would be humorous...
Last-Minute Pasta Salad Like-I-Promised
1. Take a look in THE JOY OF COOKING at how to make a pasta salad,
since you've never made one before. Decide it's too mundane, close
the book, and go to the store.
2. Get everything at the store you need EXCEPT the ingredients
for the macaroni salad. Be intrigued by a new brand of salad dressing
you've never tried and buy it. In this case, Mustard-lemon.
3. Get home and unpack. Think about cleaning the house. Take
a box of rotini out of the cupboard. Make it all, even though it's
probably too much.
4. Overcook the pasta a little since you're cleaning the house
and don't hear the buzzer over the noise of the vacuum. Drain it
in the sink for a long time, while you finish vacuuming. Think
about any vegetable matter you could possibly add to this to justify
the term "salad".
5. Finish cleaning. Open the door of the fridge. Find two cans
of vegetables...one of chick peas, and one of water chestnuts.
Hope these will suffice.
6. Raid your roommates vegetable drawer, since they are out of
the country and by the time they return their vegetable matter will
probably be dark and squishy and giggling softly in the nether regions
of the fridge. Borrow the parsley and an onion.
7. Cut all the veggies (except the chick peas, which are being
strained and rinsed in the same sieve used for the pasta) on the
same cutting board at the same time, hoping it will go faster.
8. Make a prototype. Put representative portions of all ingredients
in a separate bowl, and mix them all together. Add some low-cal
mayo to give it that smooth, cool, creamy feeling. Also add some
of the new and exciting dressing you decided to try. Mix thoroughly.
Taste. It's bitter. Add salt, pepper, and the 2 teaspoons of
sugar you have left in the house.
9. Sample and hold. Tastes good? Great. Mix everything else
together. Everything. All the pasta, all the dressing, all the
veggies and herbs. Taste. Still pretty good.
10. Put the whole thing in the freezer, since nobody wants warm
pasta salad, and the fridge will never get it cold in time. Forget
about it for a while as you do some laundry. Return to find a slight
frost settling on the top. Panic and realize people hate crunchy
frozen pasta salad more than warm pasta salad.
11. Just for good measure, nearly drop the whole bowl on the way
out to the car. Be glad you didn't because people hate gritty,
grassy pasta salad even more than they dislike crunchy frozen pasta
salad or warm pasta salad.
-Jody
|
| 117.26 | what a riot! | ULTRA::ZURKO | mud-luscious and puddle-wonderful | Tue Apr 18 1989 19:07 | 3 |
| Chickpeas and water chestnuts ??!!?? So, _that's_ the secret. I loved it, and
had to hold myself back. Honestly.
Mez
|
| 117.27 | Lillian Hellman's Pot Roast | METAFR::MEAGHER | | Mon Jul 17 1989 20:16 | 15 |
| I found this recipe in a novel, Heartburn, which is a roman a clef by Nora
Ephron describing the end of her marriage to Carl Bernstein. The heroine is a
cookbook author, and the novel contains several recipes.
Lillian Hellman's Pot Roast
3- to 4-lb. piece of beef 2 cups red wine (port, preferably)
1 can cream of mushroom soup 2 cups water
1 envelope dried onion soup 1 crushed bay leaf
1 large chopped onion 1 tsp. thyme
3 cloves chopped garlic 1 tsp. basil
Put all ingredients in a pot. Cover and bake at 350 degrees about 3 1/2 hours.
Vicki Meagher
|
| 117.28 | Frosting for Cake... | ICESK8::KLEINBERGER | Will 8/4 **ever** get here? | Mon Apr 02 1990 00:36 | 25 |
| For those that asked for the icing recipe from Nancy's cake..
It is a decorators' frosting... It can be controlled by how much milk you
put into it.. keeps up to two weeks in the refrigerator, but you want
it to be room temperature to spread it.
2 Cups Criso (use ONLY Criso!! - measure in water)
2 sticks of margarine (cheapest brands work just as well at room
temperature)
Cream together on high
1 pinch of salt (this takes away the super sweet aftertaste)
Continue creaming and add:
1 Tablespoon of clear flavoring (I used Almond for Nancy's cake)
Then
Sift (and continue creaming) in 2 boxes of confectionery sugar (doesn't
really matter what brand
but make sure you sift it in)
Use UP to 1/2 cup milk when sifting in the sugar...
|