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"U" 10-20-08
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[Archives
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Index
1. Ugly
Cake
2. United
Way Cook-Off Chili (Best Classic 2000)
3. Uno's
Deep Pan Pizza
4. Upside-Down
Plum Poppy Seed Cake
5. US
Army Chili (1896-1944)
------------------------------------------------------
1. Recipe: Ugly Cake
Categories: Cake
Yield: 16 Servings
------------------FIRST
LAYER-----------------------
1/2 c Softened margarine
3 Eggs
1 Box yellow cake mix
1 cn Coconut
Chopped pecans
-----------------SECOND
LAYER----------------------
6 tb Margarine
1 pk (8-oz) cream cheese
1 Box powdered sugar
First Layer: Mix the first three ingredients
and spread in a 9 X 13 pan. Top with coconut
and pecans.
Second Layer: Mix and spread on top of first
layer.
Bake at 300 degrees for 1 hour.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking
archives. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
Source: FreeGroups.net
------------------------------------------------------
2. United Way Cook-Off Chili
(Best Classic 2000)
8 servings Prep: 30 minutes
Cook: 1 hour
View
Nutrition Facts
http://www.midwestliving.com/common/profile/regStep1.jsp?returnURL=/recipes/recipedetail.jsp%3FrecipeId%3DR083149%26showNutrition%3Dtrue®Source=4040
Ingredients
2 dried ancho, mulato, or pasilla
chile peppers*
3/4 cup chicken broth
1 jalapeno* chile pepper, seeded
and chopped
1 serrano* chile pepper, seeded
and chopped
3 dried pitted plums (prunes)
1-1/2 pounds ground chuck
12 ounces chorizo sausage or bulk
hot Italian sausage
1 large onion, chopped
1 cup sliced green onions
1 cup sliced celery
1 medium red sweet pepper, chopped
2 tablespoons chili powder
2 tablespoons paprika
2 teaspoons onion powder
2 teaspoons ground cumin
1-1/2 teaspoons dried oregano,
crushed
1-1/2 teaspoons crushed red pepper
3/4 teaspoon garlic powder
3/4 teaspoon ground coriander
1 28-ounce can whole tomatoes, cut
up
1 14-ounce can beef broth
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
Directions
1. Wash dried chile peppers in cold
water; remove stems and seeds. Place in a
small bowl, cover with boiling water and
soak for 30 minutes. Drain well.
2. In a food processor or blender,
combine the drained chile peppers, chicken
broth, jalapeno, serrano, and dried plums.
Cover; process or blend until pureed; set
aside.
3. In a 4- to 6-quart Dutch oven, cook
ground chuck, chorizo, onion, green onion,
celery, and sweet pepper until the meat is
browned and the vegetables are tender; drain
fat.
4. Stir in pureed mixture, chili powder,
paprika, onion powder, cumin, oregano,
crushed red pepper, garlic powder, and
coriander. Cook and stir for 2 minutes. Add
undrained tomatoes, beef broth, tomato
sauce, and tomato paste. Bring to boiling;
reduce heat. Simmer, covered, for 1 hour,
stirring occasionally. Makes 8 servings.
**Handling Hot Chile Peppers: Because
hot chili peppers contain volatile oils that
can burn your skin and eyes, avoid direct
contact with chiles as much as possible.
When working with chile peppers, wear
plastic or rubber gloves. If your bare hands
do touch the chile peppers, wash your hands
and fingernails well with soap and water
when you are done.
Source: MidWestLiving
------------------------------------------------------
3. Recipe: Uno's Deep Pan Pizza
Categories: Italian, Pizza, Meats
Yield: 4 Servings
---------------------CRUST--------------------------
1 c Warm tap water (110-115ø)
1 ts Active dry yeast
3 1/2 c Flour
1/2 c Coarse ground cornmeal
1 ts Salt
1/4 c Vegetable oil
--------------------FILLING-------------------------
1 lb Mozzarella, sliced
1 lb Sausage, removed from the Casing and
crumbled
1 cn Whole tomatos, drained and Coarsely
crushed
2 c Cloves, peeled and minced
3 ts Dried oregano,OR
5 Fresh basil leaves,
Shredded
4 tb Freshly grated Parmesan Cheese
Pour the warm water into a large mixing bowl
and dissolve the yeast with a fork. Add 1
cup of flour, all of the cornmeal, salt,
and, and vegetable oil. Mix well with a
spoon. Continue stirring in the rest of the
flour 1/2 cup at a time, until the dough
comes away from the sides of the bowl. Flour
your hands and the work surface and kneed
the ball of dough until it is no longer
sticky.
Let the dough rise in an oiled bowl, sealed
with plastic wrap, for 45 to 60 minutes in a
warm place, until it is doubled in bulk.
Punch it down and kneed it briefly. Press it
into an oiled 15-inch deep dish pizza pan,
until it comes 2 inches up the sides and is
even on the bottom of the pan. Let the dough
rise 15-20 minutes before filling.
Preheat the oven to 500 degrees.
While the dough is rising, prepare the
filling. Cook the crumbled sausage until it
is no longer pink, drain it of it's excess
fat. Drain and chop the tomatos.
When the dough has finished its second
rising, lay the cheese over the dough shell.
Then distribute the sausage and garlic over
the cheese. Top with the tomatos. Sprinkle
on the seasonings and Parmesan cheese.
Bake for 15 minutes at 500 degrees. Then
lower the temperature to 400 degrees and
bake for 25 to 35 minutes longer. Lift up a
section of the crust from time to time with
a spatula to check on its color. The crust
will be golden brown when done. Serve
immediately.
From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini
Source: FreeGroup.net
------------------------------------------------------
4. Recipe: Upside-Down Plum Poppy
Seed Cake
Servings: 12
Preparation Time: 40 min.
Cooking Time: 55 min.
Ingredients:
2/3 cup unsalted butter, softened
6 fresh purple plum, pitted, and each cut
into 6 wedges
1-1/3 cups sugar
2 largeegg, separated, at room temperature
1 tsp. vanilla extract
1-1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 Tbs. poppy seeds
1/4 cup milk
This Recipe is considered:
Low
Sodium
Cooking Directions:
Butter a 9 x 2 inch round cake pan. Dust
with flour and tap out excess. Heat 2 Tbs.
butter in a heavy nonstick skillet over
medium high heat. Add plums and 1/2 cup
sugar. Cook about 5 minutes, stirring
occasionally until plums are just tender and
sugar is completely melted. Transfer fruit
to a plate using a slotted spoon. Reserve
syrup in skillet. Let cool slightly. Arrange
plums, cut sides down, along bottom of
prepared pan in concentric circles. Boil
reserved fruit syrup in skillet about 1
minute, stirring constantly, until slightly
thickened. Pour syrup over plums and let
cool completely. Preheat oven to 350° F.
Beat together remaining 1/2 cup butter and
3/4 cup of remaining sugar in a bowl with an
electric mixer until light and fluffy, about
2 minutes. Add egg yolks, 1 at a time,
beating well after each addition. Beat in
vanilla. Sift together flour, baking powder
and salt in a bowl. Stir in poppy seeds.
With mixer on low speed, alternately add
flour mixture and milk to butter mixture,
beginning and ending with flour, and beat
until just blended. Using clean beaters and
bowl, beat egg whites with an electric mixer
on medium speed until soft peaks form.
Gradually beat in remaining 2 Tbs. sugar and
continue to beat to stiff peaks. Using a
rubber spatula, gently fold 1/3 of whites
into cake batter. Then fold in remaining
whites just until blended. Spread batter
evenly over plums in prepared pan. Bake
50-55 minutes, or until a tester inserted in
center comes out clean. Let cake cool
completely in pan. Run a small knife around
edge of pan, then invert cake onto a serving
plate.
Per Serving: calories 267, fat 11.1g,
calories from fat 38%, protein 3.5g,
cholesterol 73.3mg, dietary fiber 1.0g
Nutrients Exchanges
Calories 267 Milk Exchanges 0.0
Protein 3.5g Vegetable Exchanges 0.1
Carbohydrates 38.6g Fruit Exchanges 0.3
Dietary Fiber 1.0g Bread Exchanges 0.7
Sugar 26.5g Other Carbohydrates/Sugar
Exchanges 1.3
Fat Total 11.1g Lean Meat Exchanges 0.2
Saturated Fat 6.7g Very Lean Meat/Protein
Exchanges 0.0
Mono-unsaturated Fat 3.6g Fat Exchanges 2.1
Poly-unsaturated Fat 0.8g
% Calories from Fat 38%
Cholesterol 73.3mg
Sodium 115.6mg
Vitamins Minerals
Vitamin A 123.0IU Calcium 46.8mg
Thiamin (B1) 0.4mg Copper 0.3mg
Riboflavin (B2) 0.6mg Iron 1.1mg
Niacin (B3) 1.2mg Magnesium 10.2mg
Vitamin B6 0.4mg Manganese 0.6mg
Vitamin B12 0.1mcg Phosphorus 81.4mg
Vitamin C 3.4mg Potassium 148.1mg
Vitamin E 0.9IU Selenium 8.7mcg
Folate 10.7mcg Sodium 115.6mg
Pantothenic Acid 0.3mg Zinc 0.5mg
Source: Nubella
------------------------------------------------------
5. Recipe: US Army Chili (1896-1944)
Categories: Chile peppe, Chili
Yield: 1 Servings
1 Beefsteak (round)
1 tb Hot drippings
2 tb Rice
1 c Boiling water
Flour
Salt
Onion;
(optional)
2 Large dried red chile
pods
Soldiers of the U.S. Army on the Western
frontier had been eating chili since the war
with Mexico (1846) but not necessarily in
their messes. The first Army publication to
give a recipe for chili was published in
1896, The Manual For Army Cooks (War
Department Document #18). By World War I,
the Army had added garlic and beans; by
World War II, tomatoes. This was a national
pattern: Fannie Farmer did exactly the same
(see the editions for 1914, 1930, and 1941)
Chili con carne (1896) (per soldier). 1
beefsteak (round); 1 Tbs. hot drippings; 2
Tbs. rice; 1 cup boiling water; 2 large
dried red chile pods; 1 cup boiling water;
flour, salt, and onion (optional).
Cut steak in small pieces. Put in frying pan
with hot drippings, cup of hot water, and
rice. Cover closely and cook slowly until
tender. Remove seeds and parts of veins from
chile pods. Cover with second cup of boiling
water and let stand until cool. Then squeeze
them in the hand until the water is thick
and red. If not thick enough, add a little
flour. Season with salt and a little onion,
if desired. Pour sauce over meat-rice
mixture and serve very hot. Posted to
MC-Recipe Digest V1 #168
Date: Thu, 25 Jul 1996 19:39:47 -0700
From: Garry Howard <g.howard@ix.netcom.com>
NOTES : MasterCook formatted by Garry
Howard, Cambridge, MA g.howard@ix.netcom.com
From the article "Just Another Bowl of
Texas Red" by John Thorne in the
September/October 1990 issue of Chile Pepper
Magazine.
Source: FreeGroup.net
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