--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDR00013Date: 09/21/96 From: MARJORIE SCOFIELD Time: 02:13am \/To: ALL (Read 5 times) Subj: CR*MangoMustardSeedSauce * Exported from MasterCook II * Mango Mustard Seed Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons Yellow or black mustard seeds 1 cup Fresh mango puree -- from 2 ripe mangoes 2 teaspoons Finely minced ginger 1 teaspoon Finely minced garlic 1/2 teaspoon Flagrant curry powder 1/2 cup Fresh grapefruit juice 2 teaspoons Sherry vinegar 1 1/2 teaspoons Hot sesame oil with chile 1/3 cup Chopped ripe fresh banana -- optional 1 teaspoon Honey -- or to taste Salt and freshly ground white pepper -- to taste Place mustard seeds, dry, in a small saute pan over moderate heat and toast until they just begin to pop. Immediately cover and remove from heat. Set aside. Combine mustard seeds and remaining ingredients in a blender or food processor and briefly blend to produce a smooth sauce. Store covered and refrigerated for up to 3 days. Yield: approximately 2 cups - - - - - - - - - - - - - - - - - - |\/| | |arjorie From the heart of the Ozark Mountains, in Diamond City, ARkansas USA -=- * WR # 554 * Diet Rule #2: Pinch nose so you can't smell it. --- SLMAIL v4.0a (#1957) * Origin: Ozark BBS 501-741-7739 (1:391/3000.1) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDR00014Date: 09/21/96 From: MARJORIE SCOFIELD Time: 02:15am \/To: ALL (Read 5 times) Subj: CR*Mango Pickles * Exported from MasterCook II * Mango Pickles Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Canning/Preserve Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Sugar 3/4 cup White wine vinegar 3/4 cup Water 1/4 pound Peeled, whole shallots (cut in 1/2 -- lengthwise if larg 1 small Red serrano or jalapeno chile -- cut in 1/2 & seeded 8 Quarter-size slices of fresh peeled ginger 1/2 teaspoon Whole coriander seed 1/2 teaspoon Salt 2 large Firm ripe mangoes -- (2 pounds) In a small non-reactive saucepan, dissolve the sugar, vinegar and water over moderate heat. Add the shallots, chile, ginger, coriander seed and salt and simmer partially covered for 7-8 minutes or until shallots are just tender. Remove from heat and cool to room temperature. Peel and cut mangos into large 1-inch cubes, discarding the seed. Place fruit in a clean 1 quart jar and pour cooled vinegar mixture over. Cover and refrigerate up to 1 month. Yield: 1 quart - - - - - - - - - - - - - - - - - - |\/| | |arjorie From the heart of the Ozark Mountains, in Diamond City, ARkansas USA -=- * WR # 554 * "Buckle up BEFORE entering the Information SuperHighway." --- SLMAIL v4.0a (#1957) * Origin: Ozark BBS 501-741-7739 (1:391/3000.1) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDR00015Date: 09/21/96 From: MARJORIE SCOFIELD Time: 02:16am \/To: ALL (Read 5 times) Subj: CR*MangoUpside-DownCake * Exported from MasterCook II * Mango Upside-Down Cake Recipe By : From the Tampa Tribune Serving Size : 1 Preparation Time :0:00 Categories : Cake Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Sliced ripe mangoes 2 tablsp Lemon juice 1 tablsp Butter 1/3 cup Unrefined sugar or light brown sugar 1/4 cup Shortening 3/4 cup White sugar 1 large Egg 1/2 cup Milk 1 1/4 cups All-purpose flour 2 teasp Baking powder 1/4 teasp Salt Pour lemon juice over mangoes and let stand 15 minutes. Melt butter in an 8-inch cake pan or casserole. Do not use any thing made out of iron or mangoes will darken. Add brown sugar to melted butter and cover with mango slices. Make cake batter: Cream shortening, add sugar and cream well. Add egg. Sift dry ingredients and add alternately with milk. Pour batter over mangoes and bake in preheated oven 50 to 60 minutes at 375 deg F. When cake is done, turn upside down and serve warm. The Tampa Tribune's cooking column can be viewed at: http://www.tampatrib.com/baylife/foodindx.htm Tom Wineman 7/7/96 - - - - - - - - - - - - - - - - - - |\/| | |arjorie From the heart of the Ozark Mountains, in Diamond City, ARkansas USA -=- * WR # 554 * Whenever I get a grip on reality, the handle falls off. --- SLMAIL v4.0a (#1957) * Origin: Ozark BBS 501-741-7739 (1:391/3000.1) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDR00016Date: 09/21/96 From: MARJORIE SCOFIELD Time: 02:18am \/To: ALL (Read 5 times) Subj: CR*RoastVealBrisketW/M-M * Exported from MasterCook II * Roast Veal Brisket with Marsala-Mushroom Sauce Recipe By : Bon Appetit Serving Size : 8 Preparation Time :0:00 Categories : Veal Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons Vegetable oil 2 6 - 7 lb Veal -- breast Dried thyme 1 1/2 pounds Medium onions -- quartered 2 tablespoons Flour 1 1/2 pounds Button mushrooms -- thickly sliced 4 cups Chicken stock 2 cups Marsala wine 2 ounces Dried porcini mushrooms -- rinsed and drained 8 large Garlic cloves 1/4 teaspoon Ground allspice Preheat oven to 350F. Season veal generously with dried thyme, salt and pepper. Heat oil in heavy large skillet over high heat. Add onions and saute until brown, about 15 mins. Sprinkle flour over and stir 3 mins. Transfer mixture to large roasting pan, spreading onions in center and bones around edge. Add 1 brisket to same skillet and cook until brown, about 5 mins. per side. Transfer brisket to roasting pan and place atop onions. Repeat with second brisket. Add button mushrooms, stock, Marsala, dried mushrooms, garlic and allspice to same skillet. Bring mixture to boil, scraping up browned bits. Pour contents of skillet over briskets. Cover tightly with heavy-duty foil. Roast until briskets are very tender, about 2 hours. Uncover; let cool at least 30 mins. Transfer briskets to platter. Spoon onions into strainer set over large saucepan. Press onions hard to release juices. Discard onions in strainer. Set mushrooms aside. Strain pan juices in roasting pan into same large saucepan. Spoon fat from top of pan juices and discard. Boil until pan juices coat spoon lightly, about 20 mins. Return reserved mushrooms to sauce. Season to taste with salt and pepper. Cut briskets diagonally across grain into thin slices; trim fat, if desired. Overlap slices in large casserole. Spoon mushroom sauce over. (Can be prepared 3 days ahead. Cover with foil and refrigerate. Rewarm covered in 350F oven before continuing, about 45 mins.) Garnish with fresh thyme, if desired, and serve. 8 servings - - - - - - - - - - - - - - - - - - |\/| | |arjorie From the heart of the Ozark Mountains, in Diamond City, ARkansas USA -=- * WR # 554 * I got everything but the part after "Now listen closely". --- SLMAIL v4.0a (#1957) * Origin: Ozark BBS 501-741-7739 (1:391/3000.1) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: DDR00017Date: 09/21/96 From: MARJORIE SCOFIELD Time: 02:20am \/To: ALL (Read 5 times) Subj: CR*VealCutlets & Spinach * Exported from MasterCook II * Veal Cutlets & Spinach With Warm Vinaigrette Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Veal Main Dish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 ounces Spinach -- bag 1 large Lemon 1 pound Veal cutlet -- 1/4" thick Salt & black pepper -- to taste Margarine 1 small Onion -- minced 2 tablespoons White wine vinegar 1/2 teaspoon Sugar 1/2 teaspoon Chicken bouillon 1/4 teaspoon Dried thyme Steamed small red potatoes -- optional Wash and tear spinach leaves; use to line platter. From lemon, grate one teaspoon peel, then squeeze enough juice to measure 1 tbsp. Slice each veal cutlet, crosswise, in half; sprinkle each lightly with salt and black pepper. In a 12" skillet over high heat, in two tablespoons hot margarine, cook veal cutlets, a few at a time, until browned on both sides, about 2 to 3 minutes, removing cutlets to plate as they brown; keep warm. Reduce heat to medium high. In same skillet, in drippings and one tablespoon margarine, cook onion, stirring occasionally, until golden brown and tender. Stir in vinegar, sugar, chicken bouillon, thyme, lemon juice, grated lemon peel, 1/4 tsp. salt, 1/4 tsp. black pepper and 1/4 cup water; over high heat, heat to boiling. Boil vinaigrette 1 minute. To serve, arrange veal cutlets on spinach leaves on platter. Pour warm vinaigrette over veal and spinach. Serve with small steamed red potatoes, if desired. - - - - - - - - - - - - - - - - - - |\/| | |arjorie From the heart of the Ozark Mountains, in Diamond City, ARkansas USA -=- * WR # 554 * No wanna work... Wanna bang on keyboard! --- SLMAIL v4.0a (#1957) * Origin: Ozark BBS 501-741-7739 (1:391/3000.1)