--------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: ED200007Date: 09/01/97 From: DOUG ST.ONGE Time: 08:07pm \/To: ALL (Read 1 times) Subj: Swiss Cr* MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Glarus Winter Cake (Glarus) Categories: Cake, Swiss Yield: 1 Cake 200 g Butter 200 g Zucker Cinnamon; ground 1 pn Salz 1/4 dl Kirsch 3 Eggs 400 g Flour; sieved 25 g Fresh yeast 1/2 dl Milk 1/2 dl Water 150 g Sultanas (Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch) The Story: According to the tradition, the cake was left outside in the cold for 2 days before being served. This recipe was, therefore, a winter speciality. The Recipe: Cream the butter and sugar thoroughly. Add the cinnamon, salt, kirsch and 2/3 of the eggs. Beat thoroughly. Slowly incorporate the flour. Sprinkle the yeast into the milk and add this to the mixture. Finally, add the sultanas and water. Mix thoroughly until a smooth paste is obtained. Pour into a buttered and floured cake tin and leave to prove in a warm place for about 1 hour. Brush the cake with beaten egg and bake in the oven at 180 oC for about 40 minutes . Leave the cake to cool then wrap in aluminium foil or greaseproof paper and store in a refrigerator for 2 days before serving. Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212.19 MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: St. Gallen Monastery Tart (St. Gallen) Categories: Tart, Swiss Yield: 1 Tart 150 g Butter 100 g Sugar 100 g Almonds; ground 2 tb Cocoa powder 1 ts Cinnamon; ground 1 ts Baking powder 300 g Flour; sieved 1/2 dl Milk; TO ADAPT !! 200 g Redcurrant jam - or raspberry jam 1 Egg; separated (Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch) The Story: It was an Irish monk who established the monastery of St. Gallen in AD 613 and the town developed around it. The ruling of the monastery had a great influence over the lives of the surrounding community, which did not gain its independence until the 14th Century. Although the townsfolk and countryfolk sometimes suffered under their monastic rulers, they also inherited certain advantages, one of which is shown in this recipe. This proves that it is not just a legend that monks enjoyed good food. The recipe: Cream the butter and sugar. Mix the almonds, cocoa, cinnamon, flour and baking powder together. Add the milk, beaten egg white and dry ingredients to the creamed butter mixture. Work these together quickly until a soft dough is formed, leaving the sides of the bowl clean. Cover and leave in the refrigerator for 30 minutes. Line a buttered flan ring or tin with 3/4 of the dough. Cover the bottom with jam. Use the remaining dough to make strips, then criss-cross lattice fashion over the tart. Brush with beaten egg yolk. Bake for 45 minutes at 180 oC. Serve cold. Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212.19 MMMMM ... * OLX 2.1 TD * The problem with the gene pool is there's no lifeguard. --- PPoint 1.82 * Origin: Land of the Ice and Snow (1:255/19.2) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: ED200008Date: 09/01/97 From: DOUG ST.ONGE Time: 08:08pm \/To: ALL (Read 1 times) Subj: Swiss Cr* MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Elderberry Syrup Tart (BERN) Categories: Tart, Fruits, Swiss Yield: 1 Tart MMMMM--------------------------FILLING------------------------------- 2 1/2 dl Elderberry syrup 25 g Cornflour 80 g Ground hazelnuts MMMMM---------------------SHORTCRUST PASTRY-------------------------- 250 g Flour 125 g Butter 1 Egg 1 pn Salt 1/2 dl Water MMMMM-------------------------TO FINISH------------------------------ 1 Egg yolk MMMMM--------------------------SERVING------------------------------- 2 dl Whipped cream; slightly - sugared (Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch) Make the shortcrust pastry. Line a flan tin with half the pastry and prick the base with a fork. Boil the elderberry syrup and cornflour, then slightly reduce for 15 minutes and leave to cool. Sprinkle the ground hazelnuts on top of the pastry base and then pour in the cooled thickened syrup. Cover with the rest of the pastry and use the egg yolk to seal the edges thoroughly and to brush over. Bake for 50 minutes at 180 oC. Serve warm with the sweetened whipped cream. Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212.19 (or 2:301/707.20) MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Engadine Walnut Tart (GRAUBUENDEN) Categories: Tart, Walnuts, Swiss Yield: 1 Tart MMMMM---------------------SHORTBREAD PASTRY-------------------------- 100 g Flour 250 g Sugar 300 g Butter 2 Eggs 1 Egg yolk 1 Egg yolk; for glasing 1 pn Salt 1/2 Lemon; grated zest MMMMM--------------------------FILLING------------------------------- 450 g Sugar 3 dl Fresh cream 30 g Honey 450 g Shelled walnuts; halved (Units: 100 g = 3 1/2 oz; 1 dl = 3 1/2 fl oz = 2/5 cup; 180 oC = 350 oF; 200 oC = 400 oF; 230 oC = 450 oF; 250 oC = 475 oF; 2.5 cm = 1 inch) The famous "Tuorta de Nusch Engiadinaisa" has greatly contributed to the reputation built up by several generations of pastry cooks from Grisons who have passed down their jealously guarded secrets from father to son. Rub in the flour, sugar and butter by hand . Add the eggs, egg yolk, salt and grated lemon zest. Thoroughly mix to a paste. Using 2/3 of the pastry, line 2 flan rings (20 cm diameter) and prick the bases with a fork. Filling Melt the sugar (without water) to a light caramel. Add the cream at once and return to the boil. Mix in the honey and add the nuts. Spread the mixture on an oiled marble slab and leave until just warm (Important: fill the flan rings whilst still warm). Fill with the nut filling to 3/4 of the height of the rings and cover with the rest of the pastry. Brush with the egg yolk and mark with a fork. Bake for 25 minutes at 200 oC. Note : This cake should be kept for 24 hours before serving. From: Culinary Art and Traditions of Switzerland, Pro Gastronomia, 1992 Typed for you by Rene Gagnaux @ 2:301/212.19 MMMMM ... Never argue with an idiot. Spectators can't tell who's who! --- PPoint 1.82 * Origin: Land of the Ice and Snow (1:255/19.2) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: ED300000Date: 09/01/97 From: GHISLAINE DUMONT Time: 12:42pm \/To: ALL (Read 1 times) Subj: recipes cr * Crossposted from: Cooking MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Saute of Chicken, Leeks and Mushrooms Categories: Poultry, Low-fat, Main dish Yield: 4 Servings 2 sm Leeks, trimmed 4 Chicken thighs about 1 pound Skinned 1/2 ts Salt 1/2 ts Pepper 1 ts Margarine 1/2 c Dry white wine 1/2 c Low-salt chicken broth 3 c Shitake mushroom caps,sliced About 2 - 3.5oz. packages 1/4 c Evaporated skim milk 1/2 ts Tarragon, dried 4 c Brown rice, cooked, hot Remove roots, outer leaves, and tops from leeks. Rinse leeks under cold running water; cut into 2inch julienne strips to measure 1 cup. Set aside. Sprinkle chicken with salt and pepper. Melt margarine in a nonstick skillet over medium heat. Add chicken; saute 4 minutes on each side or until browned. Add leeks; cook 3 minutes or until soft. Add wine and broth; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until chicken is done, turning chicken once. Remove chicken from skillet; set aside and keep warm. Add mushrooms to leek mixture in skillet; cook over high heat 1 minute. Add milk and tarragon; reduce heat and simmer uncovered 3 minutes or until sauce is thick. Serve with chicken and sauce over brown rice. Serving size: 1 chicken thigh, 1c rice and 1c sauce. Nutriton Info: Calories 352, CFF 14%, Fat 5.6g, Protein 20.8g, Carb. 54.2g,Fiber 4.4g, Cholesterol 55mg, Iron 3mg, Sodium 400mg, Calcium 98mg. MMMMM MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Banana with Peanut Caramel Cream Categories: Desserts, Fruits Yield: 6 Servings 6 md Bananas 2 tb Lime juice SAUCE 4 oz Butter 1 c Brown sugar - firm packed 1 cn Sweetened, condensed milk 1/4 c Sour cream 1/3 c Cream 1/4 c Smooth peanut butter Slice bananas and toss in lime juice. Divide evenly between 6 small serving bowls, spoon cold sauce over top and top with whipped cream. SAUCE Melt butter in small saucepan. Add sugar and condensed milk. Stir without boiling until sugar is dissolved then increase heat and stir for about 5 minutes until golden brown. Remove from heat and let bubbles subside. Slowly stir in sour cream, cream and peanut butter. Refrigerate until cold. THIS IS FANTASTIC.....VERY, VERY, RICH!!!! Serve in small very pretty dishes. MMMMM ... Sincerely yours Gigi ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133) --------------- FIDO MESSAGE AREA==> TOPIC: 190 INTER. COOKING Ref: ED300001Date: 09/01/97 From: GHISLAINE DUMONT Time: 12:43pm \/To: ALL (Read 1 times) Subj: recipes cr * Crossposted from: Cooking ___------- Recipe via Meal-Master (tm) v8.05 Title: Crunchy Crab Nuggets Categories: Fish crab Yield: 4 Dozen 1 1 lb loaf vienna - or French Bread 1/2 c Butter; melted 1/2 lb Maryland crabmeat 2/3 c American process cheese - spread 1 lg Egg 1 ts Worcestershire sauce 1/4 ts Lemon and pepper seasoning 1/8 ts Dry mustard 2 ds Garlic powder; 2 to 3 dashes Paprika for garnish Recipe by: The Maryland Seafood Cookbook. Cut bread into 1 inch slices; remove crusts. Cut trimmed slices into 1-1/2 inch cubes. Hollow out each cube with sharp knife leaving a shell about 1/8 inch thick. Brush sides and tops with melted butter. Place on cookie sheet(s). Bake at 400 degrees for 10 minutes or until nuggets are lightly browned and crisp. Remove from oven and cool. Remove all cartilage from Crabmeat. In a bowl, blend cheese and egg. Add Worcestershire sauce, lemon and pepper seasoning, mustard and garlic powder; gently mix in Crabmeat. Fill nuggets with Crabmeat mixture, sprinkle paprika over tops. Put on cookie sheet(s) and bake at 400 degrees until hot and bubbly, 5 to 10 minutes. Note: If desired, cocktail canape' shells may be substituted for nuggets. Crabmeat mixture will make three dozen canapes'. ___-- ___------- Recipe via Meal-Master (tm) v8.05 Title: Maryland Lady Crab Cakes Categories: Fish crab, Main dish Yield: 6 Crab cakes 1 lb Maryland crabmeat 1 c Italian seasoned breadcrumbs 1 lg Egg; or 2 small 1/4 c Mayonnaise; - about 1 ts Worcestershire sauce 1 ts Dry mustard 1/2 ts Salt 1/4 ts Pepper Margarine; butter or oil; - for frying Remove all cartilage from Crabmeat. In a bowl, mix breadcrumbs, egg(s), mayonnaise and seasonings. Add Crabmeat and mix gently but thoroughly. If mixture is too dry add a little more mayonnaise. Shape into six cakes. Cook cakes in fry pan, in just enough fat to prevent sticking, until browned; about 5 minutes on each side. NOTE: If desired, crab cakes may be deep fried at 350 degrees, two to three minutes, or until browned. ___-- ... Sincerely yours Gigi ___ Blue Wave/DOS v2.30 --- Maximus/2 3.01 * Origin: Juxtaposition BBS. Lasalle, Quebec, Canada (1:167/133)