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11-30-99 – Off Topic Recipes (7)

jenny (05:27:53) : friendship starter and cake

Friendship Fruit Starter

20 oz. can pineapple chunks, drained
16 oz. can peach slices, drained
16 oz. can apricot halves, drained
10 oz. jar maraschino cherries, drained
1 1/4 cups sugar
1 1/4 cups brandy

Combine all ingredients in a clean, large glass jar. Stir gently with
wooden spoon. Cover and let stand at room temperature for three weeks,
stirring at least twice a week

Serve over ice cream or pound cake, use in recipes or feed as directed.
To keep the starter going, retain at least three cups at all times.
To feed and maintain: Stir mixture daily. Add one cup sugar and one
cup of pineapple, peaches or cherries every two weeks, alternating
fruits each time and stirring gently.

Brandy should not be required. Do not add fruit more often than once
every two weeks. Do not delay adding fruit for more than one or two
days past schedule.

Cover and let stand at room temperature at least three days before
using. Fruit is fermented when it is translucent. To store, keep in
warm place. Makes about nine cups.

Variation: Substitute canned fruit cocktail, mandarin oranges or
pears.

To share: Whenever you have more than six cups of fermented fruit, you
may divide it into two portions, being sure there are at least three
cups in each portion. Do this just before you would do a normal
feeding. Feed each portion. Give one portion to a friend and keep one
for yourself.

Friendship Fruit Cake

1 box yellow, white or lemon cake mix
4-serving size box instant vanilla or lemon pudding mix
4 eggs
2/3 cup vegetable oil
1 to 2 cups drained Friendship Fruit
Optional: 1/2 to 1 cup raisins
Optional: 1/2 to 1 cup chopped walnuts
Optional: 1/2 to 1 cup shredded coconut
Optional: 1/4 to 1/2 cup of Friendship Fruit liquid

Optional Glaze:
1/2 cup sugar
1/4 cup water
1/4 cup orange juice, brandy or rum
1/2 cup margarine

Pour cake mix, pudding mix, eggs, and oil into large bowl. Stir with a
spoon or beat with an electric mixer only until well mixed and smooth,
then stir in drained fruit and any desired optional ingredients.
Pour into greased and floured tube or Bundt pan and bake at 350 degrees
for about one hour or until a toothpick inserted in the center comes
out clean.

Baking times vary greatly. They are affected by the starter, the fruit
and additional ingredients. Baking time can increase by 30 minutes or
more.

Cool 10 minutes in the pan on a wire rack. Turn cake out of pan and
allow to cool to room temperature on rack. Slowly pour hot glaze over
the cooled cake. Makes 12 servings.

Glaze:
Combine sugar, water and orange juice in a saucepan. Add margarine
and bring to a boil, stirring until sugar is dissolved. Slowly pour
the hot syrup over the cooled cake.

Traditional Friendship Fruit Cake

1 1/2 cups vegetable oil
2 cups sugar
3 eggs, well beaten
2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped nuts
3 cups chopped Friendship Fruit, well drained

Mix together oil, sugar and eggs in electric mixer. Add vanilla and
beat well. Stir together flour, soda and salt. Blend into batter,
then mix in nuts and fruit.

Bake at 325 degrees in a greased and floured Bundt, tube, or 9-by-13
inch pan for one hour and 15 minutes or until cake tests done. Let
cool 10 minutes before removing from pan. Serves 12.

maral (04:59:37) : Grilled Rockfish w/Tomato Relish No.
Yields 6 Servings

1 garlic clove 1 red onion
3 sprigs lemon thyme, fresh 1 large tomato, ripe
salt & pepper to taste vinegar
1 cup olive oil
1/2 cup olive oil
2 1/2 lbs rockfish, cleaned

Pound 2 garlic cloves, 3 to 4 sprigs fresh lemon thyme, salt and pepper
together.
When you have made a paste, incorporate the first measure of the olive
oil.
Rub this mixture inside and outside the fish.
Allow the fish to marinate while the fire is being prepared.
For the garnish, finely dice the red onion and the tomato.
Mix them together and season with the second measure of olive oil, the
vinegar, salt and pepper.
To cook the fish, make sure the fire is hot but not flaming.
Remove the fish from the marinade and place it on the grill.
Allow it to cook for about 5 to 8 minutes on each side.
Baste frequently.

maral (04:56:41) : Broiled Flatfish or Other White Fillets

Simpler and faster than a steak. Important: The fish must smell of seawater, no more.

About 1 1/2 pounds fillets of flounder, sole, or any of the other fish listed below, cut
about 1/4 inch thick, scaled or skinned

1 tablespoon olive oil or melted butter, plus a little more for the pan

Salt and freshly ground black pepper to taste

Lemon quarters or a sprinkling of vinegar1.Preheat the broiler. It should be very hot, and the rack should be as close to the
heat source as you can get it -- even 2 inches is not too close. (You can also
bake the fish at 450-degrees; it will take a minute or two longer.)
2.Lightly grease a baking sheet or broiling pan. Lay the fillets on it, then brush with
the tablespoon of oil or butter. Sprinkle with salt and pepper.
3.Broil the fish for 2 to 4 minutes (without turning), depending on the heat of your
oven and the distance from the heat source. (If the fish is thicker than 1/4 inch,
adjust cooking time accordingly, but few of these fillets will take more than 5
minutes in most ovens.) When the fish is done, it should be firm and barely
cooked through; the edges will flake, but the center should still show a little
resistance. If there is a little translucence in the very middle, it will disappear by
the time you get the fish onto a plate.
4.Remove the fish with a spatula and serve immediately, squeezing lemon juice or
drizzling vinegar over the fillets at the table.

With Mustard and Herbs: Steps 1 and 2 remain the same. Combine 1/3 cup Dijon
mustard, 1 tablespoon sugar, 1 teaspoon minced fresh thyme leaves or 1/2 teaspoon
dried thyme (or substitute rosemary or savory; or parsley, chervil, or basil in larger
quantities) and 1 tablespoon freshly squeezed lemon juice. Spread this mixture over
the fish. Proceed with steps 3 and 4 as above; serve with lemon wedges.

With Garlic-Parsley Sauce: Steps 1 and 2 remain the same; use olive oil. Combine
1 teaspoon minced garlic, 1/3 cup extra-virgin olive oil, 1/4 cup freshly squeezed lemon
juice, 1/2 cup minced fresh parsley leaves, and a little salt and pepper. Spoon some of
this mixture over the fish. Proceed with steps 3 and 4 as above, pass the rest of the
sauce at the table.

With Tomato Salsa: Steps 1 and 2 remain the same; use olive oil or peanut oil.
Combine 2 cups cored and chopped tomatoes (drained if canned) with 1/2 teaspoon
cayenne (or to taste), 1/4 cup freshly squeezed lime juice, 1/4 cup minced cilantro
leaves, and salt to taste. Spoon some of this mixture over the fish. Proceed with steps
3 and 4 as above. Pass the rest of the sauce at the table.

With Dill Butter: Dill is traditional (and wonderful), but use any fresh herb you have
here. Steps 1 and 2 remain the same. Put 4 tablespoons (1/2 stick) butter in a
blender, food processor, or small bowl with 1/2 teaspoon minced garlic, 1/4 cup minced
fresh dill, and some salt and pepper. Blend until smooth. Dot the fillets with about
two-thirds of the dill butter. Proceed with steps 3 and 4 as above; spread the fillets with
the remaining butter, and serve immediately, with lemon wedges.

With Sweet Soy: First, mix together 1 teaspoon dark sesame oil; 1/4 cup soy sauce;
1 tablespoon peeled and finely minced or grated fresh ginger; 1/4 cup minced scallion;
1 teaspoon minced garlic; 1 tablespoon dry sherry, white wine, or water; and 1
tablespoon honey or sugar. Marinate the fillets in this for 5 minutes or more. Proceed
with steps 1 and 2, using peanut or vegetable oil to grease the pan but omitting the oil
on top of the fish. Pour the remaining marinade over the fish and broil as in step 3.
Garnish with more minced scallions if you like.

Patti/Dnvr (11:26:36) : for page.michigan
I have made this both indoors and out.

Pork Roast Baste

1 cup water
Salt, enough to make the water taste salty
3-4 cloves garlic, chopped fine
1/2 green bell pepper, 1/4 inch dice

Mix all in metal bowl. Place in grill rack to heat up, do not allow to boil.
Start the rotisserie and allow meat to start heating. Start basting every 10 minutes for the first hour, then every 20 minutes until done.
This creates a beautiful crust that holds the juice in.
Allow the roast to rest 20 minutes before slicing.

Fleigh,.wa (08:29:19) : Hot chocolate

14 oz condensed milk
1/2 cup unsweetened cocoa
1 1/2 t vanilla extract
1/8 t salt
6 1/2 cup hot water

combine firwst 4 ingredients over medium heat. Mix well. slowly stir in water. Makes 2 qtsSandy,TX (05:45:41) : OOOh, Here is some Rum Eggnog!

Eggs-4
Sweetened condensed milk-14 Ounc can
Rum 1/2 cup
Cinnomon 1/2 teaspoon
Vanilla Extract-1 teaspoon
Ground nutmeg

In a small blender, mix all of the ingredients except nutmeg.
Serve in small glasses.
Sprinkle with a touch of ground nutmeg.
Serves 6.

Sandy,TX (05:40:24) : Texas Punch

Orange Juice concentrate-12-ounce can, frozen
Lemonade concentrate-6 ounce can, frozen
Limeade concentrate-6 Ounce can, froze
Cranberry juice concentrate-6 ounce can, frozen
Pineapple juice-46 ounce can
Peach or apricot nectar-46 ounce can
Ice
Citrus slices

Dilute frozen juices with water according to directions. Mix
with pineapple juice and nectar. Pour over ice in a large punch bowl.
Garnish with citrus slices.