[mod.recipes] RECIPE:

jeff@rtech (Jeff Lichtman) (01/16/86)

.RH MOD.RECIPES-SOURCE JACK-JUBILEE MV "31 Dec 85"
.RZ "JACK JUBILEE" "A Casserole Made With Jack Cheese"
I got this recipe from the National Dairy Council.
It's good winter food: easy to make, and rich.
.PP
Don't let the corn chips put you off;
normally, such an ingredient would make me think it's one of those recipes
for people who don't like to cook and don't care about good food.
Take my word for it: this recipe is an exception.
.IH "Serves 6"
.IG "1" "medium onion,"
finely chopped
.IG "2 Tbsp" "butter"
.IG "8 oz" "tomato sauce"
(1 large can)
.IG "4 oz" "green chili peppers,"
chopped. (1 can)
.IG "1/2 tsp" "salt"
.IG "2" "eggs,"
slightly beaten
.IG "1 cup" "half-and-half"
(or light cream)
.IG "1 pkg" "corn chips"
(11-ounce package)
.IG "1/2 lb." "Monterey jack cheese"
(cut into 1/2 inch cubes)
.IG "1/2 cup" "Cheddar cheese"
(shredded)
.IG "some" "paprika"
.IG "1 cup" "sour cream"
.PH
.SK 1
Preheat oven to 350 degrees F.
.SK 2
Saute onion in butter until transparent.
.SK 3
Stir in tomato sauce, chopped peppers, and salt.
Simmer 5 minutes.
Remove from heat.
.SK 4
Combine eggs and cream.
Stir into sauce.
.SK 5
Place half the corn chips in bottom of a 1 1/2 quart casserole.
Add in layers, half the Monterey Jack cheese, half the sauce.
Repeat.
.SK 6
Top with sour cream.  Sprinkle with shredded cheddar cheese and paprika.
.SK 7
Bake, uncovered, for 30 minutes.
.NX
Ingredient notes for non-US cooks: \fIMonterey Jack\fR cheese is a bland
American cheddar from Monterey, California. Try substituting Dunlop
(Scottish), Lancashire (English), or Cantal (French). \fIHalf and half\fR is
a dairy product that is 50% whole milk and 50% heavy cream; light cream
makes a reasonable substitute. Corn chips, often sold as ``Fritos'' or
``Doritos'', are a packaged snack food made of deep-fried pressed cornmeal.
I cannot think of any reasonable substitute for them in this recipe. [Ed.]
.SH RATING
.I Difficulty:
easy.
.I Time: 
20 minutes preparation, 30 minutes cooking.
.I Precision:
approximate measurement OK.
.WR
Jeff Lichtman at rtech (Relational Technology, Inc.; Alameda, California)
"Saints should always be judged guilty until they are proved innocent..."

{amdahl, sun}!rtech!jeff
{ucbvax, decvax}!mtxinu!rtech!jeff

recipes@decwrl.UUCP (03/13/87)

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.RH MOD.RECIPES-SOURCE LEMON-PIE D "20 Jan 87" 1987
.RZ "FRENCH LEMON PIE" "A French dessert cake"
My girlfriend got this recipe when she lived in Paris three years ago. In
French it is called \fITarte au citron\fR.
.IH "One pie"
.SH		PIE CRUST
.IG "\(34 cup" "wheat flour" "200 ml"
.IG "\(14 lb" "butter" "100 g"
.IG "2 Tbsp" "water" "30 ml"
.SH		FILLING
.IG "1" "lemon"
.IG "4 Tbsp" "butter" "60 g"
.IG "1" "egg"
.IG "\(12 cup" "sugar" "150 ml"
.PH 
.SK 1
Preheat the oven to
.TE 425 225 .
.SK 2
Make crust: Mix flour and butter in a food processor. Add water and
form a dough. Press into a pie pan.
.SK 3
Make filling: Grate the lemon peel. Press the juice out of the lemon.
.SK 4
Melt the butter.
.SK 5
Beat the egg with sugar, the melted butter, lemon juice and lemon
peel.
.SK 6
Pour the filling into the pie crust.
.SK 7
Bake in oven for about 30 minutes at
.TE 425 225 .
.SK 8
Let the pie cool down.
.NX
If you don't have a food processor, you can use your hands instead.
.SH RATING
.I Difficulty:
Easy to moderate.
.I Time:
50 minutes.
.I Precision:
Measure the ingredients.
.WR
Anders Rantila 
CS Dept, Univ of Linkoping, Sweden
seismo!mcvax!enea!liuida!ara