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Thread: REC - RFC COOKBOOK - 2002 edition

  1. #1
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    Default REC - RFC COOKBOOK - 2002 edition

    REC - INDEX - RFC Cookbook page INDEX

    rec.food.cooking - cookbook - page INDEX


    Appetizers & Beverages
    ------------------------------------
    BLUE CHEESE TART 1
    CHICKEN SATAY 3
    CLASSIC COUNTRY TERRINE 6
    CREAMY MUSSEL STEW CHARENTES-STYLE (MOUCLADE CHARENTAIS) 4
    FRANK SINATRA MEATBALLS 13
    GUAMANIAN STYLE LUMPIA WITH SWEET GARLICKY DIPPING SAUCE 2
    LOU'S CHEESEBALL 10
    MEXICAN DEVILLED EGGS 2
    MUSHROOM PATE 8
    POOR MAN’S CAVIAR (AUBERGINE CAVIAR) 7
    SAUERKRAUT BALLS 11
    SHRIMP AND CRAB MOLD 13
    SHRIMP POPPERS 3
    SMOKED CANTONESE CHICKEN WINGS 14
    SMOKED SALMON CHEESECAKE 9
    SPICY PINEAPPLE CHUNKS 10
    STUFFED MUSHROOMS 11
    STUFFED PEPERONCINI 15
    SUSAN HATTIE'S GOAT CHEESE TORTA 12
    THAI DUMPLINGS (KAHNOM JEEP) 5
    ============================

    Soups, Salads & Vegetables
    ---------------------------------------------

    AVOCADO SALAD 20
    BRAISED MUSHROOMS 21
    BREAD SALAD WITH TOMATOES AND OLIVES (PANZANELLA) 38
    BRIE CHEESE SOUP 22
    BRIE SOUP WITH SHERRY 20
    CHICKEN—CORN SOUP WITH RIVELS 23
    CHICKPEA CURRY (GAENG KARI TUA) 29
    COPPER CARROT PENNIES 29
    CRANBERRY WILD RICE SALAD 30
    CREAM OF CHICKEN SOUP WITH WILD RICE 31
    CREAMY ROASTED GARLIC SOUP 18
    EGGPLANT SALAD 30
    ELSA'S PEA SOUP WITH SEMOLINA DUMPLINGS 39
    FENNEL, LETTUCE AND LIME SALAD 17
    FISHERMAN‘S WHARF STEW (CIOPPINO) 35
    FUSILLI NORTHSHORE 36
    HERBED WALNUT GREEN BEANS 25
    HOT AND SOUR SOUP 26
    JOAN LUNDEN'S SPICY CHICKEN TORTILLA SOUP 33
    KONA MCFARMER'S AVOCADO SOUP 37
    LAGUNA PASTA SALAD 17
    LENTIL SOUP 29
    MIKKEL'S GARLIC SPINACH 41
    MINESTRONE SOUP 41
    NORTHUMBERLAND BREAD SOUP 42
    ORIENTAL COLE SLAW 37
    PARMESAN-PROSCIUTTO MASHED POTATOES 27
    PASTA FAGIOLI 40
    PORT GLAZED CARROTS 27
    PORTOBELLOS AND PEPPERS 28
    POTATO SOUP WITH POBLANO 42
    POTATO TORTILLAS (T ORTILLA DE PATATAS) 28
    ROASTED BUTTERNUT SQUASH SOUP 25
    SAUSAGE AND RED LENTIL SOUP 34
    SHRIMP SALAD 32
    SLOVAK PEA AND POTATO SOUP 40
    SPICED COLESLAW WITH PECANS 32
    SWEET & SMOKY BAKED BEANS 34
    SWEET POTATO PUDDING 22
    TOMATO VIDALIA ONION HERB PIE 23
    VEGGIE BEANS WITH BARLEY 24
    WARM PEAR SALAD 19
    ZIPPY CARROTS 21
    ====================

    Main Dishes
    ---------------------
    ALMOND CHICKEN WITH RICE 80
    AMAZON PUMPKIN AND SHRIMP 55
    BAKED CHICKEN WITH TANGELO SAUCE 84
    BAKED MACARONI AND CHEESE 69
    BARBARA'S SHRIMP AND SCALLOPS WITH GARLIC AND GINGER 66
    BEEF & VEGETABLE STEW 56
    BEEF BBQ 56
    BOEUF BOURGUIGNON 57
    BOILED BEEF OR VEAL TONGUE 86
    CHICKEN AND SAUSAGE LASAGNA 53
    CHICKEN BREASTS IN CREAM 77
    CHICKEN IN BEER WITH TOMATOES 52
    CHICKEN PEPERONI 68
    CHILI 46
    CHILI MUY BUENO 44
    CORNED BEEF 65
    CUBAN FRIED CHICKEN (POLLO FRITO A LA CRIOLLA) 63
    FRANKEN-PIZZA 75
    FRENCH CHICKEN 75
    FRENCH PORK STEW WITH ORANGES 88
    GRANDMA‘S CHICKEN & RIBS 70
    GREAT TOP-OF·STOVE POT ROAST 45
    GRINDER 60
    GUINNESS STEW 82
    HERBED INSIDE PORK LOIN 60
    HOGAN'S FAMOUS CHILI 71
    Eg HOT ITALIAN SAUSAGE SANDWICH 64
    KAHLUA(T M) CHILI 45
    KRAUTFLECKERLN (CABBAGE AND NOODLES) 64
    LEMON BASIL CHICKEN 70
    LEMON CREAM FETTUCCINE 78
    LIME CHICKEN 78
    LONNY'S OYSTER STEW 67
    MAPLE-APPLE CHICKEN 69
    MARGIE'S MEATLOAF 43
    MARINATED CHICKEN TENDERS WITH ONION JAM 43
    MARINATED FLANK STEAK 65
    MARY'S SPAGHETTI SAUCE 79
    MIKKEL'S DANISH MEATBALLS (FRIKADELLER) 79
    MIKKEL'S PINEAPPLE PEPPER CHICKEN 80
    MIM|'S STICKY CHICKEN 57
    MURPH’S CHINESE-IRISH STEW 62
    MUSSELS DUSSELDORF STYLE 86
    NOODLE GRATIN 85
    ORIGINAL G.I. CREAMED GROUND BEEF 62
    OVEN BBQ BEEF 63
    PORK & GREEN CHILI 81
    PORK AND BLACK BEAN CHILI 48
    PORK ROAST (FUESKESTEG) 61
    REAL BARBECUE SPARE RIBS 74
    ROASTED LEMON-ROSEMARY CHICKEN 50
    SAUERBRATEN 73
    SEMOLINA GNOCCHI
    (GNOCCHI ALLA ROMANA) 87
    SMOKY RED CHILI 49
    SOLE PICCATA 76
    SPAGHETTI ALLA PUTTANESCA 73
    SPICY BROCCOLI RICE CASSEROLE 76
    SPINACH AND ARTICHOKE CASSEROLE 77
    SUE AND MARY'S SUNDAY CHILI 51
    SWEET (AND HOT AND SOUR) BROCCOLI WITH PORK 58
    TOFU BROCCOLI STIR·FRY 59
    TOURTIERE A MON ARIERE GRAND-MERE 83
    WHITE CHILI 48
    ===================

    Breads & Rolls
    --------------------------------------
    BEER BREAD 89
    BISCHOFSBROT (BISHOP’S BREAD) 89
    BUTTERMILK BANANA BREAD 97
    CORNMEAL PANCAKES 95
    CREAM BISCUITS 96
    GRANDMA‘S SWEET WHITE BREAD 93
    MOM'S DATE NUT BREAD 98
    MOM'S FAVORITE POTATO ROLLS 99
    PEACH—AND-FETA MUFFINS 90
    RYE LOAF 94
    SODA BREAD 95
    SWEDISH RYE BREAD (LIMPA) 90
    WELSH BREAD - BREAD MACHINE METHOD 91
    WHOLE WHEAT PUMPKIN MUFFINS 92
    =================================

    Pastries and Desserts
    ----------------------------------------------
    5·LAYER PISTACHIO DESSERT 102
    ACCIDENTAL BROWNIES 103
    ANNA SLOMAN’S MANDEL KAGER 121
    APPLE CAKE 103
    APPLE PIE IN A BAG 104
    APRICOT CREPES 105
    BANANA BARS 106
    BANANA PUDDING 104
    BARB SCHALLER’S FAMOUS ORGASMIC CHOCOLATE BROWNIES 107
    BR|AN'S KEY LIME PIE WITH OATMEAL—COCONUT CRUST 131
    BRIE EN CROUTE WITH RASPBERRY COULIS 138
    BUTTER CRUNCH 108
    CANTALOUPE SHERBET 114
    CARDAMOM ICE CREAM 123
    CHEESECAKE-PECAN PIE 117
    COFFEE BEAN ICE CREAM 118
    CREAMY RASPBERRY FONDUE 118
    DATE SQUARES A LA BENETEAU 119
    DIVINE DIVINITY 120
    DOUBLE GINGER MUFFINS 121
    ENGLISH TRIFLE 135
    FRESH APPLE CAKE 103
    FRUITY TRUFFLES 132
    GINGERSNAPS 110
    GRANDMA SLOMAN’S PUMPKIN CHIFFON PIE 133
    ICE CREAM CRUNCH 108
    JEAN B'S DELICE AU CHOCOLAT 136
    KATI-1v·s CHOCOLATE PATE 139
    KILLER SCONES 111
    LINDY'S NEW YORK STYLE CHEESECAKE 130
    MAMA JONES' POUND CAKE 120
    MOTHER'S PINEAPPLE UPSIDE-DOWN CAKE 1932 114
    MY GRANDMA'S OATMEAL COOKIES 115
    NANAIMO BARS 134
    NANCY'S PLUM PUDDING WITH HARD SAUCE 124
    OATMEAL CAKE RECIPE 115
    ORANGE-MACADAMIA BISCOTTI WITH VARIATIONS 101
    ORIGINAL SIN, FLOURLESS BITTERSWEET CHOCOLATE CAKE 125
    OVEN—BAKED CARAMEL CORN 126
    PINEAPPLE RUM RAISIN CAKE 127
    POWDERED SUGAR COOKIES 112
    PUMPKIN WALNUT CHEESECAKE 122
    QUARK WITH DRUNKEN PEARS 140
    RED EARTH CAKE AND FROSTING 113
    RHUBARB SPRINGTIME COFFEECAKE 112
    RICE PUDDING WITH ALMONDS 139
    RUM CAKE 116
    SHORTB READ 137
    SHORTBREAD BICCIES 128
    SPICY PEAR-PECAN CAKE 129
    SUMMER PUDDING/AUTUMN PUDDING 109
    TOFFEE BUTTER CRUNCH 110
    ==============================

    Miscellaneous
    ----------------------------------------------------
    AJMER'S GARAM MASALA 143
    ALAN'S FAJITA MARINADE 144
    BANANA GINGER JAM 144
    BARB SCHALLER'S MANGO-STRAWBERRY JAM WITH KIWIFRUIT 148
    BASIC TOMATO SAUCE 141
    BEEF JERKY MARINADE 147
    CRANBERRY COMPOTE 148
    CRANBERRY·FIG CHUTNEY 145
    DRUNKEN BAR-B·O SAUCE 143
    FAT FREE SOY DRESSING 145
    FIG TAPENADE · 147
    JESSE JAMES JERKY 142
    LUTEFISK PREPARATION 146
    MICHE'S PINEAPPLE CHILLI SWEET AND SOUR SAUCE 141
    MOM’S MUSHROOM SPAGHETTI GRAVY (SUGO PER PASTA) 142
    POTATO DUMPLINGS 147
    END

  2. #2
    Page 1 Guest

    Default Re: REC - RFC COOKBOOK - 2002 edition

    REC - Blue Cheese Tart - RFC Cookbook page 1

    rec.food.cooking - cookbook - page 1
    Appetizers & Beverages

    Blue Cheese Tart

    A creamy, rich blue cheese filling is baked in a flaky pastry tart
    shell and garnished with roasted red peppers, pine nuts and parsley.

    Pastry:
    1-1/2 cups (about 150 g) flour
    1/2 cup (about 115 g) butter
    5-6 tablespoons ice water

    Filling:
    8 ounces (225 g) cream cheese, softened
    1/3 cup (about 40 g) crumbled blue cheese
    1/4 cup (60 ml) whipping cream
    1 egg, slightly beaten
    1/4 teaspoon coarsely ground pepper
    1/3 cup (about 60 g) chopped roasted red peppers
    3 tablespoons pine nuts
    2 tablespoons chopped fresh parsley

    Heat oven to 375F (190C). Place flour in lage bowl; cut in butter
    until mixture resembles coarse crumbs. Mix in water with fork until
    flour is just moistened. Shape into a ball. Roll out pastry on lightly
    floured surface into 12-inch (30-cm) circle.

    Place in 9- or 10-inch (22- or 25-cm) tart pan with removable bottom
    or pie pan; press firmly on bottom and up sides of pan. Cut away
    excess pastry; prick all over with fork. Bake for 17 to 22 minutes or
    until very lightly browned.

    Meanwhile, combine cream cheese and blue cheese in large mixer bowl.
    Beat at medium speed, scraping bowl often, until creamy (1 or 2
    minutes). Continue beating, gradually adding whipping cream, egg and
    ground pepper until blended (1 or 2 minutes). Spread into baked
    pastry. Sprinkle with roasted red pepper, pine nuts and parsley.

    Bake for 20 to 25 minutes or until filling is set. Let stand 20
    minutes before serving. Cut into wedges. Cover; store refrigerated.

    Serves 16

    Soruce: Land O'Lakes - GAR Illinois, USA


  3. #3
    Page 2 Guest

    Default Re: REC - RFC COOKBOOK - 2002 edition

    REC - Guamanian Style Lumpia; Mexican Deviled Eggs - RFC Cookbook page
    2

    rec.food.cooking - cookbook - page 2
    Appetizers & Beverages

    Guamanian Style Lumpia with Sweet Garlicky Dipping Sauce

    As served at the Sept 2001 Hermann, MO cook-in.

    Dipping Sauce:
    1 tablespoon corn starch
    3 tablespoons white sugar
    3 tablespoons white vinegar
    1 tablespoon soy sauce (Japanese)
    1 tablespoon ketchup or chili sauce
    1/2 cup (120 ml) chicken broth
    1 dash cayenne
    1 dash monosodium glutamate
    3 cloves garlic, finely minced (3-6 cloves, to taste)

    Lumpia:
    1 pound (1/2 kg) ground lean pork
    1/2 cup (about 25 g) minced or fine shredded carrots
    1/2 cup (about 50 g) minced or fine shredded cabbage
    1/2 cup (about 100 g) minced onion
    1/4 cup to 1/3 cup (60 to 80 ml) oyster sauce to taste
    1/2 teaspoon monosodium glutamate
    1 package spring roll wrappers, NOT egg roll wrappers

    Dipping sauce - Combine all ingredients for dipping sauce. Bring to a
    boil stirring constantly until thickened. Jar and place in fridge.

    Lumpia - Mix meat, veggies, oyster sauce and MSG. Chill. Roll 1
    tablespoon of meat into each spring roll. These are very small as the
    meat is raw. If they are made too large the wrappers will burn before
    the filling is cooked. Seal ends with a thin paste of flour and water.
    Let set for about 15 min. to seal and bind the ends. Deep fry at
    350-375F (175-200C) until deep golden brown and filling is done. Serve
    with Sweet Garlicky Dipping Sauce.

    Source: Amanda Haggerty (HAG)

    Mexican Deviled Eggs

    4 eggs
    1/2 cup (about 60 g) grated cheddar cheese
    2 tablespoons mayonnaise
    2 tablespoons salsa
    1 tablespoon chopped green onions
    1-1/2 teaspoons sour cream
    1/8 teaspoon fresh ground pepper
    cumin to taste

    Fill egg halves and sprinkle with cayenne to taste. Yield 8 pieces.

    Source: GAR Illinois, USA

    Soruce: Land O'Lakes - GAR Illinois, USA


  4. #4
    Page 3 Guest

    Default Re: REC - RFC COOKBOOK - 2002 edition

    REC - Chicken Satay / Shrimp Poppers - RFC Cookbook page 3

    rec.food.cooking - cookbook - page 3
    Appetizers & Beverages

    Chicken Satay

    As served at the Sept 2001 Hermann, MO cook-In.

    1/4 cup (60 ml) lime juice
    1/4 cup (60 ml) soy sauce (Japanese)
    3 tablespoons oil
    3 tablespoons honey
    1/2 teaspoon coriander, fresh ground
    1/8 teaspoon cayenne
    1/2 teaspoon dry minced garlic or 2 cloves fresh
    1 pound (500 g) boneless skinless chicken thighs

    Mix ingredients (except chicken) well until honey is dissolved. Cut
    chicken thighs into 3/4-inch (2 cm) cubes or long strips. Marinade
    chicken overnight. Put meat on skewers and grill.

    Serves 4.

    Source: Amanda Haggerty (HAG)


    Shrimp Poppers

    As served at the Sept 2001 Hermann, MO cook-in.

    32 large shrimp, raw, peeled and de-veined, butterflied
    1 pound (500 g) bacon
    32 jalapeno pepper slices (canned)
    wooden skewers

    Brine:
    2 cups (480 ml) water
    1 tablespoon kosher salt (or 4 teaspoons table salt)
    1-1/2 teaspoons white sugar
    1/2 teaspoon MSG

    Soak shrimp in brine for approximately 15 minutes. Cook bacon lightly
    until slightly browned but still pliable to work with. Cut bacon
    strips in half. Place in each shrimp, one pepper slice and wrap with a
    piece of bacon.

    Fix on soaked skewer to hold bacon wrapped around the shrimp and the
    pepper in place. Put 3 to 4 shrimps per skewer depending on the size
    of the shrimp and the skewers and grill until the shrimp are pink.
    Serves 4.

    Source: Amanda Haggerty


  5. #5
    Page 4 Guest

    Default Re: REC - RFC COOKBOOK - 2002 edition

    REC - Creamy Mussel Stew - RFC Cookbook page 4

    rec.food.cooking - cookbook - page 4
    Appetizers & Beverages

    Creamy Mussel Stew Charentes-Style (Mouclade Charentais)

    6 pounds (2.7 kg) mussels (small), well scrubbed
    1 bouquet garni, tied together
    2 onions, chopped
    7 ounces (200 ml) dry white wine
    large pinch of saffron
    5 ounces (150 g) butter, diced
    6 shallots, chopped
    1 tablespoon flour
    2 large egg yolks
    juice of 1 lemon
    3-1/2 ounces (100 g) creme fraiche
    season to taste
    1 small bunch parsley, chopped
    2 large garlic cloves, finlely chopped

    In large covered pot, add wine, garni, chopped onions and mussels.
    Heat of high until mussels open (discard any that do not open).

    Strain off the liquor into a large jug, adding the saffron. Remove
    half of the shell from each mussel. Place mussels in bowl. Cover and
    keep warm.

    Melt 1/3 of the butter and saute the shallots until soft, without
    browning the shallots. Stir in the flour, cooking for an additional
    minute. Add the liquor, with the saffron. Simmer for ten minutes.

    In separate bowl, beat the egg yolks with half of the lemon juice and
    the creme fraiche. Stir in a little of the sauce.

    Remove from the heat. Beat in the rest of the butter into the sauce,
    with some of the parsley and garlic. Mix contents of both bowls
    together.

    Spread out the mussels in large oval serving dish. Pour over the sauce
    and sprinkle with the remaining parsley.

    Serving size: 6 Preparation time: 45 min.

    Suggested wine: dry red wine. Serving Ideas: salad and crusty bread.

    Source: a chef in Cap Ferat - 10/96 Alan Zelt, Washington, USA


  6. #6
    Page 5 Guest

    Default Re: REC - RFC COOKBOOK - 2002 edition

    REC - Thai Dumplings - RFC Cookbook page 5

    rec.food.cooking - cookbook - page 5
    Appetizers & Beverages

    Thai Dumplings (Kahnom Jeep)

    Notes: My Dad retired a colonel from the Marine Corps. We were
    transferred from Virginia to Bangkok in August 1969. Mom and Dad hired
    a live-in cook named Alum, who had 20 living children (!) and one of
    her daughters, Dook, as a maid. Alum was a fabulous cook, and she
    shared
    this recipe with us. She also taught us how to make wonderful sateh.
    She was well-versed in "American" cooking, and made a great deep-dish
    pizza years before deep-dish actually became popular in the States.
    I make the dumplings on a regular basis.

    3 ounces (85 g) flaked crab meat
    6 ounces (170 g) ground pork
    6 large shrimp, minced (*)
    1 tablespoon water
    1/4 teaspoon garlic salt (**)
    1-1/2 tablespoons cornstarch (***)
    1 egg
    1-1/2 tablespoons peanut oil
    1/2 teaspoon pepper
    1 package won-ton wrappers

    Dipping sauce (or use whatever you like):
    4 tablespoons white wine vinegar
    2 tablespoons hot water
    1 teaspoon sugar
    2 tablespoons dark soy sauce
    2 tablespoons thinly sliced ginger root

    (*) Since I rarely just have 6 large shrimp lying around, I buy a bag
    of small frozen "salad shrimp" and measure out what I need... not need
    to mince those, either!
    (**) I use minced garlic and add some salt.
    (***) Up to 2-1/2 tablespoons (35 g).

    Place shrimp, crab meat and pork in mixing bowl. Blend in remaining
    ingredients except wonton wrappers and mix together until firm (add a
    little more cornstarch if mixture is too wet.)

    Hold a wonton wrapper in one hand. Place 1 tablespoon filling in the
    center. Fold the corners in to meet in the middle, squeezing to close
    the top. Moisten fingers with water and gently seal (I noticed last
    night they look like small whole heads of garlic when done!).

    Place in a lightly oiled steamer basket. Steam (covered) over
    simmering water about 25 minutes. Serve with dipping sauce (recipe
    below).

    Serves 4.

    Make dipping sauce: Blend all ingredients together. Let sit at least
    30 minutes. Use as a dipping sauce for dumplings.

    Source: Jill McQuown Tennessee, USA


  7. #7
    Page 6 Guest

    Default Re: REC - RFC COOKBOOK - 2002 edition

    REC - Classic Country Terrine - RFC Cookbook page 6

    rec.food.cooking - cookbook - page 6
    Appetizers & Beverages

    Classic Country Terrine

    1 pound (500 g) sliced bacon
    1/4 cup (60 ml) brandy
    4 ounces (100 g) smoked ham cut in 1/2-in (1.3 cm) strips
    1 medium onion, chopped
    2 tablespoons (30 g) butter
    1 pound (500 g) ground pork
    1/2 pound (250 g) ground veal
    1/4 cup (60 ml) chicken livers, coarsely chopped
    2 eggs
    1 teaspoon salt
    1/2 teaspoon dried thyme
    1/2 teaspoon dried savory
    1 pinch each ground allspice, cloves, nutmeg
    freshly ground pepper to taste
    1/2 cup (about 75 g) green pistachio nuts
    fresh herbs for garnish

    In a large fry pan, cover the bacon with water and simmer for 10
    minutes in order to remove some of the saltiness and excess fat. Drain
    and pat dry. Set aside.

    Marinade the ham [we use prosciutto] in brandy.

    Saute the onion and garlic in butter until soft. Mix together all the
    ingredients except the ham, nuts, and herb garnish. Drain the ham and
    then add the marinade to the meat mixture and mix thoroughly.

    Make a small patty and fry until cooked through. Test for seasonings
    and adjust them in the raw mixture if required.

    Preheat oven to 350F (180C).

    Arrange the bacon slices across the bottom and up the sides of a 4-cup
    (1 quart/ 1 l) terrine mold or loaf pan. Spoon in half the meat
    mixture. Sprinkle on half of the pistachio nuts and arrange the ham
    slices lengthwise to cover the nuts. Cover with the remaining nuts and
    then spread on the balance of the meat, pressing tightly. Fold bacon
    over the top. Decorate with the fresh herbs.

    Cover the pan with foil and place into a large deep baking pan. Add
    enough boiling water to reach half way up the sides of the terrine.

    Bake for 1-1/2 hours or until juices run clear when pierced with a
    skewer, (about 160F/ 71C) on a meat thermometer.

    Remove terrine from oven and place on a rack. Cool slightly. Remove
    from water bath and drain off all accumulated fat. Weight the terrine
    with heavy tins or a foil-covered brick. refrigerate, weighted, for
    at least 24 hours before serving.

    To serve, remove the weight and foil. Carefully turn out onto a plate
    and then turn back, bottom side down, onto a serving platter. Slice to
    serve.

    Pates and terrines are traditionally served with crusty bread and tiny
    sour pickles called cornichons gherkins).

    The nuts in this recipe may be omitted if any one has allergies. I
    also prefer to grind my own meat and also grind the chicken livers.
    This recipe came from a long forgotten magazine.

    Source: Henry Demidavicius - Alberta, Canada

  8. #8
    Page 7 Guest

    Default Re: REC - RFC COOKBOOK - 2002 edition

    REC - Poor Mans Caviar - RFC Cookbook page 7

    rec.food.cooking - cookbook - page 7
    Appetizers & Beverages

    Poor Man's Caviar (Aubergine Caviar)

    2 medium aubergines (eggplants)
    2 cloves garlic
    1 medium onion, chopped
    2 medium tomatoes, peeled, seeded and chopped
    1 tablespoon (optionally) each of parsley, chervil and tarragon,
    minced
    5-6 tablespoons olive oil
    a bit of red wine vinegar or lemon juice
    salt and pepper to taste

    Preheat the oven to 180C (350F). Bake the aubergines for about 35
    minutes or longer until they are soft and their skin is charred. To
    peel, plunge them into cold water and the skin will come off easily.
    Alternatively, remove the flesh with a spoon. Discard the seeds. Put
    into the food processor one after another: garlic, then onions, then
    tomatoes and then aubergines, chopping them to not quite a puree-like
    consistency and putting in the next component after chopping the
    previous one. The 'caviar' should be a tiny bit chunky, not too
    smooth. (The classic method is to chop everything by hand, of course.)
    Remove everything from the food processor to a mixing bowl and add 4
    tablespoons of olive oil, vinegar, salt and pepper and, optionally,
    the minced herbs. Mix together thoroughly. Heat the remaining olive
    oil in the skillet over moderate heat and pour in the aubergine
    mixture. Bring to the boil, stirring constantly, then turn the heat to
    low and simmer until excessive moisture has evaporated. If necessary,
    add more salt, pepper and vinegar (or lemon juice). Transfer the
    'caviar' to a bowl and chill until ready to serve. Serve with crusty
    bread.

    Source: Victor Sack - Germany


  9. #9
    Page 8 Guest

    Default Re: REC - RFC COOKBOOK - 2002 edition

    REC - Mushroom Pate - RFC Cookbook page 8

    rec.food.cooking - cookbook - page 8
    Appetizers & Beverages

    Mushroom Pate

    This has been on the menu at the Brasserie Montmartre in downtown
    Portland for over 15 years, and the owner, Abdel Omar, could not
    remember who originally created this dish. I got it from rfc and have
    remained quite faithful to the version below.

    1-1/4 pounds (600 g) Crimini mushrooms, chopped
    1/2 cup (50 g) diced onion (or one small)
    1-1/2 teaspoons finely chopped garlic
    1/2 teaspoon salt
    1/2 teaspoon crushed red pepper flakes
    1/2 cup (115 g / 1 stick) unsalted butter
    6 ounces (150 g) cream cheese -- two 3-ounce packages
    1/4 cup (about 40 g) canned diced chilies -or- to taste

    Makes three cups (but I generally "halve" it).

    Place first five items into a food processor and pulse it to finely
    mince the mushrooms.

    Heat up the butter in a large heavy skillet; transfer the mushroom
    mixture into it and saute on low heat until all the liquid exuding
    from the mushrooms has evaporated (about 15-20 minutes).

    Combine with the cream cheese and green chilies. Blend well. Place in
    a decorative bowl and refrigerate until well chilled, preferably
    overnight.

    Serve with French Bread or baguette.

    I try not to overpower the mushroom taste with too much chilies, but
    have found that the above ratios seem pretty good.

    The version that I served at Calgary cook-in was a little different
    from the above because I did everything by hand without the use of a
    processor. It chilled for only a couple of hours.

    Source: Samantha Demidavicius - Alberta, Canada


  10. #10
    Page 9 Guest

    Default Re: REC - RFC COOKBOOK - 2002 edition

    REC - Smoked Salmon Cheesecake - RFC Cookbook page 9

    rec.food.cooking - cookbook - page 9
    Appetizers & Beverages

    Smoked Salmon Cheesecake

    1 cup (about 180 g) grated Parmigiano-Reggiano cheese
    1 cup (about 120 g) fine dried bread crumbs
    1/2 cup (about 115 g) unsalted butter, melted
    Emeril's Essence[***] -or- use a mixture of pepper and dill, chopped
    1 tablespoon olive oil
    1/2 cup (about 90 g) finely diced (brunoise) red peppers
    1/2 cup (about 90 g) finely diced (brunoise) yellow peppers
    2 teaspoons minced garlic
    2 pounds (1 kg) cream cheese, room temperature
    4 large eggs
    1/2 cup (about 60 g) heavy cream
    2 teaspoons salt
    1 teaspoon fresh black pepper
    1 cup (about 110 g) smoked Gouda cheese, grated
    1 pound (500 g) house smoked salmon[*]
    1/4 cup (about 10 g) finely chopped parsley leaves
    1 cup (about 120 g) creme fraiche
    juice of one lemon
    2 tablespoons chopped chives
    1/4 cup (about 25 g) finely diced (brunoise) red onion
    1/4 cup (about 25 g) capers
    1 egg white, hard boiled, finely chopped
    1 egg yolk, hard boiled, finely chopped
    1 tin (7 ounce/200 g) Choupique caviar [**]
    [*] I use chunk smoked salmon from Costco.
    [**] I skipped the caviar because I dIdn't think it needed any.

    Preheat the oven to 350F (180C). In a 10-inch (25 cm) springform pan,
    combine the Parmesan cheese, bread crumbs and melted butter together.
    Blend thoroughly and season the mixture with Essense. Firmly press the
    mixture into the bottom of the pan.

    In a saute pan, over medium heat, heat the olive oil. When the oil is
    hot, add the onions and peppers. Season the mixture with Essence.
    Saute the vegetables for 2 minutes. Stir in the garlic and remove from
    the heat and cool completely. Using a food processor fitted with a
    metal blade, add the cream cheese. Process the cheese until smooth.
    With the machine running, add the eggs, one at a time.

    Add the cream, salt and black pepper. Process the mixture until
    incorporated. Remove the mixture from the machine and turn into a
    mixing bowl. Fold the vegetable mixture, Gouda cheese, smoked salmon
    (flaked) and parsley into the cheese mixture. Re-season the mixture if
    needed. Pour the cheese mixture into the prepared pan. Place the pan
    on the middle rack in the oven and bake for 1 hour and 15 minutes or
    until the cheesecake is set in the center. Remove the cheesecake from
    the oven and cool completely before slicing.

    In a small mixing bowl, whisk the creme fraiche and lemon juice
    together. Season the mixture with salt and pepper. Fold in the chives.
    To assemble, place a small pool of the sauce in the center of each
    plate. Lay one piece of the cheesecake in the center of the sauce.
    Garnish each plate with the red onions, capers, egg whites, egg yolks,
    caviar and parsley.

    Yield: 16 servings

    Recipe adapted from "NEW New Orleans Cooking" by Emeril Lagasse.

    Source: Debra Fritz - California, USA

    [***] Emeril's Essence

    2 1/2 tablespoons paprika
    2 tablespoons salt
    2 tablespoons garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne pepper
    1 tablespoon dried oregano
    1 tablespoon dried thyme

    Combine all ingredients thoroughly.
    (Just add to taste, don't use all of this in the above recipe.)

  11. #11
    Page 10 Guest

    Default Re: REC - RFC COOKBOOK - 2002 edition

    REC - Lou's Cheese Ball / Spicy Pineapple Chunks - RFC Cookbook page
    10

    rec.food.cooking - cookbook - page 10
    Appetizers & Beverages

    Lou's Cheese Ball

    4 - 8-ounce (224 g) packages cream cheese
    2 cups (about 460 g) butter, softened
    4 tablespoons whipping cream
    2 teaspoons paprika
    4 teaspoons Worcestershire sauce
    4 teaspoons dry onion soup mix
    1 teaspoon celery salt
    1/2 teaspoon garlic powder
    4 tablespoons pimiento, minced
    4 tablespoons bell pepper, minced
    1 teaspoon Tabasco sauce
    8 ounces (225 g) pecans, chopped

    Beat cream cheese and butter until fluffy. Add cream, paprika
    Worcestershire sauce, soup mix, celery salt, garlic powder, pimiento,
    bell pepper, and Tabasco sauce. Mix well. Chill in refrigerator. Shape
    into balls and roll in chopped pecans. Makes 2 large cheese balls. If
    you don't want to make cheese balls, stir the pecans into the cheese
    mixture and serve as a spread for crackers.

    Source: daughter of one of my friends - Sally C. Wallace -
    Mississippi, USA


    Spicy Pineapple Chunks

    These are great for parties or pot lucks. Less than 10 minutes to
    prepare. You just have to remember to do it at least a day ahead.

    12 ounces (340 g) pineapple chunks in juice
    1 tablespoon sugar
    1 tablespoon vinegar
    6-inch (15 cm) stick cinnamon
    6 whole cloves

    Drain pineapple, reserving juice. Set pineapple aside. In small
    saucepan, heat juice, sugar, vinegar, cinnamon and cloves. Simmer 5
    minutes. Add pineapple and heat through. Store in covered container in
    the refrigerator at least 24 hours. Serve on wooden picks.
    Makes about 20.

    Source: Vickie Canfield (LADYVMH2000) Utah, USA

  12. #12
    Page 11 Guest

    Default Re: REC - RFC COOKBOOK - 2002 edition

    REC - Sauerkraut Balls/ Stuffed Mushrooms - RFC Cookbook page 11

    rec.food.cooking - cookbook - page 11
    Appetizers & Beverages

    Sauerkraut Balls

    Notes: I discovered this recipe more than 30 years ago in a community
    cookbook. I not only use them as a traditional New Year's Eve
    appetizer, but make them at least one or two other times during the
    year. I just love them!

    1/2 pound (about 225 g) ground ham
    1/2 pound (about 225 g) ground pork
    1/2 pound (about 225 g) corned beef
    4 tablespoons chopped onion
    2 tablespoons fresh chopped parsley
    1/4 cup (about 55 g) shortening
    2 cups (about 200 g) flour
    2 cups (480 ml) milk
    1 teaspoon dry mustard
    1 teaspoon salt
    2 pounds (1 kg) sauerkraut, drained
    Flour
    2 eggs, slightly beaten
    Fine dry bread crumbs

    Add meats, onion and parsley to food processor. Process until well
    mixed. In a large skillet, melt half of the shortening and saute
    mixture, stirring constantly, until browned. Blend in flour; slowly
    stir in milk and seasonings. Cook until mixture is light and fluffy
    (mixture will be stiff at first, and it becomes fluffy as it cooks.)
    Allow to cool. Add sauerkraut and stir; put mixture in food processor
    again and blend. Return mixture to skillet and cook, stirring
    constantly, until quite thick. Cool. Roll into walnut-size balls. Dip
    in flour, then in beaten eggs, and bread crumbs. (May be frozen at
    this point.) In a large skillet, melt the other half of the shortening
    and fry until golden. Serve with a honey mustard. Makes 100 balls.

    P.S. I don't always use all three meats. They are just as terrific
    with any combination of the two.

    Source: R. Davis

    Stuffed Mushrooms

    1 cup (about 100 g) grated Swiss cheese
    1 garlic clove, minced
    2 tablespoons butter or margarine, softened
    1 tablespoon sherry
    1/2 cup (about 30 g) bread crumbs
    salt to taste
    1 pound (about 500 g) mushrooms, stems removed

    Combine all ingredients except mushrooms. Stuff mushrooms and put in
    baking dish. Pour a small amount of sherry or dry wine in the bottom
    of the dish. Bake at 400F (205C) for 15-20 minutes.

    Source: Mary Gorman (MARECAT) Texas, USA


  13. #13
    Page 12 Guest

    Default Re: REC - RFC COOKBOOK - 2002 edition

    REC - Susan Hattie's Goat Cheese Torta - RFC Cookbook page 12

    rec.food.cooking - cookbook - page 12
    Appetizers & Beverages

    Susan Hattie's Goat Cheese Torta

    Signature dish of the late Susan Hattie Seinsapir. Adapted with
    Helpful Assembly Hints, by Charlotte Blackmer. Multiplies well. Can be
    made ahead and refrigerated. I often mix the cheeses and garlic
    together the night before I assemble the torta. It is a "do ahead"
    step and allows the garlic time to develop. Also, it is slightly
    easier to form the layers with "less soft" cheese.

    10 to 11 ounces (280-315 g) soft goat cheese (softened)
    8 ounces (about 225 g) cream cheese (regular or "less fat", softened)
    (Susan's original proportions were: 6 oz goat cheese and 4 oz cream
    cheese)
    1 clove or more garlic, chopped fine or crushed
    1/2 cup (120 ml) pesto (approximate amount)
    1/2 cup (120 ml) oil-marinated sun-dried tomatoes (approximate amount)

    Mix cheeses together in bowl. Add garlic and mix well. Drain and chop
    tomatoes fine. Use paper towels to blot excess. The pesto (especially
    if you made it) should be as "dry" as possible, too.

    To assemble: Line a medium bowl with plastic wrap or cheesecloth.
    (NOTE: the bowl I usually make mine in is about 20 fl. oz/ 600 ml)
    capacity - CLB) Put waxed paper or plastic wrap on a counter or
    cutting board and form a circle of cheese on it with a spatula. Invert
    layer into bowl. Put a layer of tomato or pesto on the cheese. Blot
    excess oil. Make another cheese layer and invert into bowl. Put a
    layer of pesto or tomato (whichever you didn't use before) on that
    layer and cover it with another round of cheese. Keep layering if you
    have made multiples of this recipe and have a large bowl.

    Wrap and chill for two hours or so. Unwrap and invert on a plate to
    serve. Serve with crackers and/or baguette slices. Fresh herbs are
    nice as a garnish. Even better the next day if not inhaled the first.

    Source: Susan Hattie / Charlotte Blackmer - California USA

  14. #14
    Page 13 Guest

    Default Re: REC - RFC COOKBOOK - 2002 edition

    REC - Frank Sinatra Meatballs / Shrimp and Crab Mold - RFC Cookbook
    page 13

    rec.food.cooking - cookbook - page 13
    Appetizers & Beverages

    Frank Sinatra Meatballs

    These are pretty simple, tender and tasty. They came from one of those
    spiral-bound charity cookbooks that were being sold to us at work from
    a co-worker's son. The title of the book is "Recipe Roundup," put out
    by the Friends of Roundup Fellowship. My boss as the time, a real
    meatball queen, northwest Denver Italian, aid these were authentic.
    She even thought this was really Frank's recipe. She should know. I've
    had plenty of her meatballs, and they are always delicious! Oh, and at
    potlucks, she didn't serve her meatballs with pasta. Instead, she had
    them in sauce in a crockpot, and you'd split a small Italian roll and
    make a sandwich.

    3/4 pound (375 g) ground beef
    3/4 pound (375 g) ground pork
    2 eggs
    1/2 cup (about 60 g) grated Italian cheese
    1/2 cup (120 ml) water
    1 cup (about 120 g) fine bread crumbs
    3/4 teaspoon salt
    1/2 teaspoon pepper
    1 clove garlic, minced

    In large bowl, mix eggs and water. Add bread crumbs, salt, pepper and
    garlic and let stand 5 minutes. Combine ground beef, pork and Italian
    cheese and add to bread crumbs. Shape into meatballs and fry on all
    ides in olive oil over medium heat. Serves 4.

    Source: Charley Martin, host at KHOW - Karen (GREYKITS) Colorado, USA

    Shrimp and Crab Mold

    I asked for a copy of this recipe from a friend (Diana Muscianisi)
    when I had it at one of her holiday parties.

    1 can condensed tomato soup
    8 ounces (230 g) cream cheese
    1 envelope unflavored gelatin
    14 ounces (400 g) shrimp and/or crab meat
    1 cup (about 100 g) celery, chopped
    1/4 cup (about 40 g) onion, chopped
    1 cup (about 220 g) mayonnaise
    juice of 1/2 lemon

    Heat soup (no water) in saucepan; add cream cheese. Stir until
    blended. Soften gelatin in 4 tablespoons - 1/4 cup (60 ml) water; add
    to soup and cheese. To mixture, add remaining ingredients, mix, and
    pour into oiled 1-1/2 qt (1.4 l) mold (5-1/2 to 6 cups). Chill
    overnight. To remove mold, run sharp knife along edge. Dip in warm
    water; turn onto platter. Serve with crackers.

    Source: Ginny Sher - California, USA


  15. #15
    Page 14 Guest

    Default Re: REC - RFC COOKBOOK - 2002 edition

    REC - Smoked Cantonese Chicken Wings - RFC Cookbook page 14

    rec.food.cooking - cookbook - page 14
    Appetizers & Beverages

    Smoked Cantonese Chicken Wings

    As prepared at the Sept 2001 Hermann MO cook-in.

    5 pounds (2.5 kg) chicken wings -- tips removed
    1 cup (240 ml) soy sauce
    1/2 cup (about 100 g) dark brown sugar
    1/2 cup (about 100 g) sugar, white
    1/2 cup (120 ml) water
    1/2 cup (120 ml) dry white wine, Rhine
    1/2 cup (120 ml) pineapple juice
    1/2 cup (120 ml) vegetable oil
    1 teaspoon dry powdered ginger
    1 teaspoon garlic powder to taste
    Tabasco sauce to taste

    Part 1 - Marinate and cook the wings - combine all ingredients and
    stir until sugar is dissolved. Marinate wings approximately 12 hours.
    Bake at 350F (180C) until wings register at temp of 170F (80C)
    (approximately 45 min.)

    Part 2 - Smoking the wings - To smoke the wings you will need a large
    jellyroll pan and cookie cooling racks or grates that fit over the top
    of the jellyroll pan. Place the chicken wings on your grates or cookie
    cooling racks. Start your charcoal and bring to a good hot steady
    heat. Place the jellyroll pan on the grilling surface (above but not
    directly on the coals, what you cook your food on usually). Fill the
    jelly roll pan with water and place the grates/cookie cooling racks
    filled with wings over the water. Wings should not touch the water
    unless you want smoky chicken soup). Scatter soaked hickory chips,
    over the hot coals and BBQ the wings until reddish brown on one side.
    I only use Nature-Glo brand hickory chips unless I just can't get
    them. Before serving wings check them for saltiness; that is, taste
    one and salt if necessary... I like 'em best
    salty!

    Makes 24 wings.

    Source: Michael Bradley - Missouri, USA


  16. #16
    Page 15 Guest

    Default Re: REC - RFC COOKBOOK - 2002 edition

    REC - Stuffed Peperoncini - RFC Cookbook page 15

    rec.food.cooking - cookbook - page 15
    Appetizers & Beverages

    Stuffed Peperoncini

    3 slices bacon, finely chopped
    1/4 cup (about 60 g) shallots, minced
    1/3 cup (about 60 g) red pepper, minced
    3 ounces (85 g) cream cheese, softened
    2 teaspoons milk
    20 ounces (570 g) peperoncini peppers, drained

    1. In nonstick 10-inch (25 cm) skillet, cook bacon over medium-low
    heat, stirring occasionally, until bacon is browned. With slotted
    spoon, transfer bacon to paper towels to drain. Discard all but 1
    tablespoon bacon drippings.

    2. In drippings in skillet, cook shallots and red pepper over medium
    heat, stirring frequently, until vegetables are tender, about 5
    minutes. Remove skillet from heat.

    3. In small bowl, with mixer at medium speed, beat cream cheese and
    milk until smooth. Add bacon and shallot mixture and beat until just
    combined. Spoon cream cheese mixture into heavy-weight plastic bag
    with corner cut to make a 1/4-inch (0.6 cm) opening.

    4. With small knife, cut a slit lengthwise in each pepper, being
    careful not to cut all the way through the peppers. Squeeze cream
    cheese mixture into peppers; cover and refrigerate up to one day.

    5. Remove from the refrigerator 1 hour before serving to bring them up
    to room temperature.

    Makes 28 peperoncini.

    Source: Good Housekeeping, December 1997 - Nancy Young - New
    Jersey,USA



  17. #17
    Page 16-17 Guest

    Default Re: REC - RFC COOKBOOK - 2002 edition

    REC - Laguna Pasta Salad / Fennel, Lettuce and Lime Salad - RFC
    Cookbook page 17 (page 16 is blank)

    rec.food.cooking - cookbook - page 17 (page 16 is blank)
    Soups, Salads & Vegetables

    Laguna Pasta Salad

    This salad is something I came up with after having a similar one for
    lunch one day in Laguna Beach, California.

    1 pound (450 g) box of any pasta (bowtie is good)
    1 jar (8 oz / 230 g) sun-dried tomatoes in oil, julienned
    1 cup (about 125 g) feta cheese, crumbled
    1/4 cup (about 45 g) Parmesan cheese, grated
    1 small can sliced black olives
    1/4 cup (about 30 g) pine nuts
    1/4 cup fresh basil chopped
    2 grilled chicken breasts cut into strips

    Cook the pasta; drain and cool. Toss all ingredients and refrigerate
    before serving. The chicken is optional.

    Source: Donna Rosser - Georgia, USA

    Fennel, Lettuce and Lime Salad
    (Insalata di Finocchio, Latuga e Cedro)

    1/2 large fennel bulb, cut into thick matchsticks
    6 whole olives, black and salt cured
    1/4 head lettuce - iceberg
    1/4 head lettuce - red-leafed
    1/4 head butter lettuce
    1/8 cup (about 5 g) cilantro, chopped fine
    1/4 cup (60 ml) lime juice
    1/4 cup (60 ml) extra virgin olive oil
    1/4 cup (about 45 g) Parmesan cheese, freshly grated

    Place the lime juice, the olive oil, the cilantro and the fennel into
    a small bowl and mix well. Let sit for 30 minutes, stirring from time
    to time.

    Chop all of the lettuce coarsely. Add these and the rest of the
    ingredients to a large salad bowl, and leave in the refrigerator until
    the dressing is ready.

    At the end of this time, combine the dressing and all of the lettuce.
    Mix well, but gently for 2-3 minutes.

    Serve cold. Sprinkle each serving with Parmesan cheese.

    Source: Jerry De Angelis - California, USA

  18. #18
    Page 18 Guest

    Default Re: REC - RFC COOKBOOK - 2002 edition

    REC - Creamy Roasted Garlic Soup - RFC Cookbook page 18

    rec.food.cooking - cookbook - page 18
    Soups, Salads & Vegetables

    Creamy Roasted Garlic Soup (Zuppa Cremosa di Aglio Arrostite)

    8 large garlic heads
    3 small potatoes - red or white
    1 medium potato - russet
    2 cups (480 ml) bechamel sauce
    1 can (about 480 ml) chicken broth - Swanson is good
    1 bunch bunch scallions - fresh
    1 bunch sage leaves - fresh Q.B. (see note)
    salt and pepper

    Bechamel sauce - Microwave version:
    2 tablespoons butter or margarine
    2 tablespoons flour - all purpose, unbleached
    1 cup (240 ml) chicken stock (a vegetable stock or water me be used if
    desired)
    1 cup (240 ml) milk - 2%

    Roast 8 heads of garlic. This is easiest done as follows: Slice the
    tips off the garlic and arrange them in a small casserole pan. Douse
    liberally with olive oil - about a quarter of a cup. Add salt and
    pepper to taste. Roast at 350F (175C) for 40-45 minutes. Allow to
    cool, then squeeze the garlic from the skins either with your hands or
    with the back end of a chef's knife. Put in a bowl large enough to
    hold all of the ingredients. Set aside.

    Meanwhile, boil the 3 small red or white potatoes and the one medium
    russet potato. Cook until medium soft, but not mushy. Cut into 1/2
    inch (1.3 cm) cubes when cool.

    Make 2 cups (480 ml) of the microwave bechamel sauce. Add the two
    tablespoons of butter or margarine to a microwave-safe glass bowl.
    Cover with a paper towel, and microwave on high for two minutes. Add
    two tablespoons of flour, mix well and try to get as smooth as
    possible, then heat, covered, on high in the microwave for 1-1/2
    minutes.

    Add 1/2 cup (120 ml) of chicken stock and 1/2 cup (120 ml) of 2% milk.
    Stir to break up lumps and microwave on high for 2 minutes. Check
    after two minutes to see if it needs to be stirred. If so, stir and
    microwave for another 2 minutes.

    Add another half cup (120 ml) of milk and heat on high for 3 - 4
    minutes. During this time check to see that the sauce is not
    overflowing the bowl. If it is, reduce the power to 70% and continue.
    After this time the bechamel should be about as thick as heavy cream.
    If too thick, adjust with chicken broth and cook until creamy, usually
    about 2 - 3 minutes. If too thin, cook for another 4 minutes. If still
    too thin, add a tablespoon of flour dissolved in 1/3 cup (80 ml) of
    chicken stock. Cook another 4 minutes until creamy.

    At this point the bechamel can be seasoned in a number of ways. Add
    salt to taste, and 1/8 teaspoon of black pepper. Alternatively, add
    1/4 teaspoon of ground nutmeg and 1/8 teaspoon of white pepper.
    (Careful, the white pepper has a strong flavor). Depending upon the
    recipe, chopped garlic or chopped onions can be added during the last
    3 minutes of cooking. Cover the bechamel and set aside. If it thickens
    too much, add milk, water or chicken stock until it is the consistency
    of a heavy cream.

    Put the bechamel and potatoes into the same bowl as the roasted
    garlic. Blend until smooth with a hand blender. If no hand blender is
    available, use a bench blender or food processor. Add the can of
    chickenbroth and blend again. At this point the blended ingredients
    should be fairly thick.

    You may leave it this way and reheat it to serve or add 1/2 cup (120
    ml) of water and blend again for 20 - 30 seconds before heating.
    Either way a thick soup will be attained, but the one without water
    will be very thick - similar to New England clam chowder. The
    consistancy is up to you.

    Serve hot garnished with chopped fresh sage leaves and chopped
    scallions or spring onion tops. Salt and freshly ground pepper may be
    added as desired.

    Note: The notation Q.B. means "Quanta Basta," or "as much as you
    desire or is necessary."

    Source: Jerry De Angelis - California, USA

  19. #19
    Page 19 Guest

    Default Re: REC - RFC COOKBOOK - 2002 edition

    REC - Warm Pear Salad - RFC Cookbook page 19

    rec.food.cooking - cookbook - page 19
    Soups, Salads & Vegetables

    Warm Pear Salad

    1/4 cup (60 ml) balsamic vinegar
    1/4 cup (60 ml) honey
    1/4 cup (60 ml) olive oil
    2 pears, peeled and sliced
    3/4 cup (about 75 g) walnuts, toasted
    1/2 red onion, sliced
    crumbled bleu cheese
    lettuce

    Blend vinegar, honey and oil. Place in skillet. Add pears. Saute over
    medium heat until mixture is hot and bubbly. Cool slightly. Combine
    lettuce, toasted walnuts, onion and bleu cheese. Pour warm pear
    mixture over salad and serve.

    Source: Terri Walters - Wisconsin, USA

  20. #20
    Page 20 Guest

    Default Re: REC - RFC COOKBOOK - 2002 edition

    REC - Brie Soup with Sherry - RFC Cookbook page 20

    rec.food.cooking - cookbook - page 20
    Soups, Salads & Vegetables

    Brie Soup with Sherry

    This is a hearty, rich soup. Serve with a light salad and crusty
    bread.

    2 cups(480 ml) cream sherry
    2 tablespoons butter
    6 cups (about 390 g) sliced mushrooms[*]
    2/3 cup (about 160 g) minced shallots
    2 teaspoons fresh lemon juice
    2 tablespoons flour
    4 cups (about 1l) beef stock
    4 ounces (110 g) trimmed brie
    2 cups (480 ml) heavy cream
    1/2 teaspoon pepper
    1 - 2 teaspoons salt
    garlic
    garnish: minced chives (the tops of green onions work as well) and
    minced brie
    [*] Almost any fresh mushroom works. I use portobello when possible.

    ln a saucepan, reduce cream sherry by half. Melt butter in another
    medium saucepan. Stir in mushrooms, shallots and lemon juice. Cook
    over medium high heat, stirring 2 minutes. Remove from heat and stir
    in flour until well blended. Return to heat and add beef stock and
    reduced sherry. Bring to boil, then reduce to a simmer about 25
    minutes, Add trimmed brie; stir to melt. Add heavy cream, pepper and
    salt. Ladle hot soup into serving bowls. Garnish with additional bne
    and minced chives.
    Serves 4.

    Source: Michael Lonergan (DOG 3) - Missouri, USA

    Avocado Salad

    2 avocados, peeled, pitted, sliced
    2 medium tomatoes, sliced
    8 slices provolone or mozzarella cheese
    1 3-inch (7,5-cm) portabello mushroom cap, sliced

    On a platter, build a ring (or rings) of alternating slices of
    avocado, tomato, cheese and mushrooms. Serve with any number of
    accompanying dressings (Zesty Italian, Worcestershire sauce,
    mayonnaise, lemon butter, soy sauce, etc.) and garnishes (parsley,
    basil, chopped olives, capers, chopped cashews, chow mein noodles and
    so forth). This is very flexible, and you can add or subtract as
    needed for the number of people you want to serve. Though most of the
    flavors are mild, the various dressings pull out different nuances. It
    is a very different salad with soy sauce and chow mein noodles than it
    is with, say, Zesty Italian Dressing and olives. Serves 4.

    Source: Robyn - Massachusetts, USA

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