
The recipes on this disk are from "International Cooking With Coca-Cola"
a give-away pamphlet from the Coca-Cola Company, copyrighted 10/81.  The
recipes are in files in the same order as they appeared in the pamphlet.

All company and product names used in the recipes are trademarks and the
sole property of their respective companies.

All files are in ASCII code, so any DOS TYPE and MORE-type COMmand can
be used to read the files and the DOS PRINT COMmand will print them.
(See NOTE below) If you have a word processor you should be able to
read, edit, and print all files on this disk.

The file named LISTING contains the file name and its corresponding
recipe name.

Please understand that all the recipes are given freely.  I can be
reached at the address below:

                    The Recipe Werks
                    c/o DPileggi
                    12106 Pine Knoll
                    Houston, Texas
                     77099-2410



Have fun....The Recipe Werks, 1992



                   A LIST OF RECIPES


    RECIPE.001.....Italian Minestrone Soup
    RECIPE.002.....French Onion Soup
    RECIPE.003.....Chinese Pepper Steak
    RECIPE.004.....German Sauerbraten
    RECIPE.005.....Indian Chicken Curry
    RECIPE.006.....Hungarian Goulash
    RECIPE.007.....Russian Beef Stroganoff
    RECIPE.008.....Japanese Pickled Cauliflower
    RECIPE.009.....Grecian Green Beans
    RECIPE.010.....Scottish Oaten Bread
    RECIPE.011.....Colombian Fresh Banana Cake with Sea Form Frosting
    RECIPE.012.....Brazilian Iced Chocolate




                    ITALIAN MINESTRONE SOUP


 Qty   Measurement      Ingredient
-----  ------------  -----------------------------------------------
 2-1/2  lbs             blade chuck roast or meaty soup bones
 2-1/2  qts             water
    2  tsps             salt
    1  small            onion
  1/2  cup              celery leaves
    1                   bay leaf

    2  slices           bacon, diced
1-1/2  cups             kidney beans, cooked or canned
  1/2  cup              green beans, fresh and chopped
  1/2  cup              celery, diced
  1/2  cup              green peas, fresh or frozen
  1/2  cup              zucchini, thinly sliced
  1/2  cup              carrots, thinly sliced
  1/4  cup              onion, diced
  1/4  cup              parsley, chopped
    1  clove            garlic, minced
  1/2  cup (2 oz)       elbow macaroni
    1  can (6 oz)       tomato paste
    1  cup              COCA-COLA
    1  Tbsp             olive oil
    1  Tbsp             Worcestershire sauce
    1  Tbsp             Italian seasoning
    1  tsp              salt
  1/4  tsp              black pepper

                        Parmesan cheese, grated (optional)


In a large pan, place the meat, water, salt, small onion, celery leaves,
and bay leaf.  Cover and simmer about 2-1/2 hours until the meat is
tender. Remove the meat.  Strain the broth (should measure 2 quarts).
Add ice cubes to the broth to harden the fat and remove the fat.
Discard the fat.

Finely dice the meat, discarding any fat and bones (should be about 2
cups).  In a 5 to 6 quart kettle or Dutch oven, combine the beef broth
and the meat.  Place over low heat while preparing the rest of the
ingredients.

Pan-fry the bacon until crisp.  Add the bacon and the drippings and all
the remaining ingredients, except Parmesan cheese, to the broth.  Cover
and simmer about 30 minutes, until the vegetables and macaroni are
tender.  Serve sprinkled with Parmesan cheese, if desired.  Makes about
3 quarts.





                   FRENCH ONION SOUP


 Qty   Measurement           Ingredient
-----  -----------------     -------------------------------
  1/4  cup                   butter or margarine
    4  cups                  onions, thinly sliced
    2  can (10.5 oz ea)      beef broth (bouillon)
  3/4  cup                   COCA-COLA
    1  tsp                   salt
  1/2  tsp                   vinegar
  1/8  tsp                   pepper

                             French bread, cut into thick slices
                             Parmesan cheese, grated


In a heavy saucepan, melt the butter/margarine.  Add onions and cook
until they are golden, do not brown.  Add the undiluted beef broth, 1
soup can of water, Coca-Cola, salt, vinegar, and pepper.  Cover and
simmer 20 to 25 minutes.

In a broiler, toast one side of the French bread slices.  Turn and
generously sprinkle with the Parmesan cheese.  Toast until browned.
Into deep bowls, ladle the soup and top with the toast, cheese-sided up.
Makes 4 servings or about 6 cups.




                   CHINESE PEPPER STEAK


    Qty      Measurement      Ingredient
-----------  ------------     -----------------------------------------
 1 to 1-1/2  lb(s)            top round or sirloin steak, boneless
          2  Tbsps            oil
          1  clove            garlic, minced
          1  tsp              salt
          1  cup              beef broth (bouillon), canned and
                              undiluted
          1  cup              green bell pepper, cored, seeded, and cut
                              into thin strips
          1  cup              celery, thinly sliced
        1/4  cup              onions, thinly sliced
        1/2  cup              COCA-COLA
          2  medium           tomatoes, ripe
      2-1/2  Tbsps            cornstarch
        1/4  cup              COCA-COLA
          1  Tbsp             soy sauce
                              rice, cooked and hot


Trim all fat from the meat and cut into pencil-thin strips.  In a deep
skillet or Dutch oven, heat oil, garlic, and salt.  Add the meat and
brown over high heat, about 10 minutes, stirring occasionally with a
fork.  Add the beef broth. Cover and simmer for 15 to 20 minutes, or
until the meat is fork-tender.

Stir in the green pepper strips, celery, onions, and 1/2 cup of
Coca-Cola. Cover and simmer for 5 minutes.  Do not overcooked; the
vegetables should be tender-crisp.  Peel the tomatoes, cut into wedges,
gently stir into meat.

Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce.  Stir
mixture into the meat and cook until sauce is thickens, about 1 minute,
stirring lightly with a fork.  Serve over hot rice.  Makes 6 (3/4 cup)
servings.




                     GERMAN SAUERBRATEN


 Qty   Measurement      Ingredient
-----  ------------     -----------------------------------------
    4  lbs              beef rump, sirloin tip, or round bone chuck,
                        boneless
1-1/2  cup              vinegar
    1  cup              COCA-COLA
  3/4  cup              water
    3                   onions, sliced
    2  stalks           celery, sliced
    2                   carrots, sliced
   10  whole            black peppers
   10  whole            cloves
    3                   bay leaves
    2  Tbsps            sugar
1-1/2  tsps             salt
                        flour
    3  Tbsps            oil or shortening


GRAVY:

-----  ------------     ------------------------------------------
    3  cups             drippings plus strained marinade
    5  Tbsps            flour
    5  Tbsps            ginger snap crumbs


2 to 4 days before serving, wipe the meat with a damp cloth, then place
in a large plastic bag.

In a large bowl, throuoghly combine the vinegar, Coca-Cola, water,
onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt and
pour over meat. Fasten bag tightly and lay flat in a 13x9-inch pan.
Refrigerate, turning bag each day. (If you like a sour sauerbraten, let
meat marinate 4 days.)

When ready to cook, remove meat (saving marinade) and dry well.  Rub the
surface lightly with flour.  In Dutch oven, heat oil or shortening and
slowly brown the meat well on all sides.  Add 1 cup of the marinade
liquid plus some of the vegetables and bay leaves.  Cover tightly and
simmer on surface heat or in a preheat, 350 degree F oven for 3 to 4
hours until the meat is fork-tender.  If needed, add more marinade
during cooking to keep at least 1/2-inch liquid in the Dutch oven.
Remove the meat and keep warm until ready to slice.

Into a large measuring cup, strain the drippings.  Add several ice cubes
and let stand a few minutes until the fat separates out.  Remove fat,
then make gravy. Makes 8 servings.

TO MAKE THE GRAVY:  In the Dutch oven, combine the gravy ingredients,
stir and cook about 5 minutes over medium heat until gravy is thickened.
Taste for seasonings.  Makes 3 cups of gravy.




                  INDIAN CHICKEN CURRY


 Qty   Measurement      Ingredient
-----  ------------     -------------------------------------------
2-1/2  lbs              chicken breasts or a chicken, cut-up
                        water
                        salt
                        celery tops
    3  Tbsps            butter or margarine
    1                   tart apple, peeled and diced
    1  medium           onion, thinly sliced
    1  Tbsp             curry powder (or more for experienced palates)
  1/3  cup              raisins
    1  cup              chicken broth
  1/2  cup              COCA-COLA
3-1/2  Tbsps            flour
    1  cup              coffee cream or undiluted evaporated milk
    1  tsp              salt
  1/8  tsp              white pepper
                        rice, cooked and hot


Rinse the chicken pieces.  In a pot of boiling salted water, cook the
chicken with a few celery tops.  Cover and simmer about 1 hour or until
fork-tender. Drain and strain the broth; reserve.  Bone the chicken and
cut it into 1/2-inch pieces to measure about 2-1/2 cups.

In a skillet, melt the butter/margarine.  Add the apple, onion, and
curry powder and saute for 5 minutes, blending well.  Stir in the
raisins, 1 cup of the reserved chicken broth, and the Coca-Cola.

In a bowl, mix flour with the coffee cream/evaporated milk, stirring
until smooth.  Add with salt and white pepper to the onion/apple
mixture.  Stir and cook over low heat until thick and creamy.  Taste for
seasoning.  Add the chicken and turn into a covered container to chill
overnight.

Reheat in the top of a double boiler over hot water and serve on cooked
rice with a selection of condiments (See NOTE below).  Makes 6 servings.

NOTE:  Provide a sampling of the following condiments for sprinkling on
       top of each serving:  grated coconut, chopped peanuts, chopped
       raw onions, raisins, sweet pickle relish, chutney, chow chow,
       and/or lime wedges.





                      HUNGARIAN GOULASH


 Qty   Measurement      Ingredient
-----  ------------     -----------------------------------------------
    3  lbs              beef chuck, lean
    2  Tbsps            margarine
    2  cups             onion, chopped
    1  clove            garlic, minced
    1  Tbsp             paprika
2-1/2  tsps             salt
  1/2  tsp              caraway seeds
  1/2  cup              COCA-COLA
  1/4  cup              red wine
    4                   ripe tomatoes, peeled and chopped
    3  Tbsps            flour
                        water
                        noodles, cooked and hot


Cut the beef into 1/2-inch cubes, discarding the bone and fat.  In a
Dutch oven, melt the margarine and add the meat, stirring to brown on
all sides.  Remove the meat cubes as they brown.  Saute the onion and
garlic in the drippings until they are soft.  Stir in the paprika, salt,
and caraway seeds; cook for 1 minute. Stir in the meat, Coca-Cola, wine,
and tomatoes.  Cover tightly; simmer about 1-1/2 hours or until the meat
is fork-tender.

In a bowl, blend the flour with a little water to make a smooth paste;
stir into goulash.  Serve with hot noodles.  Makes 8 servings (about 6
cups).




                     RUSSIAN BEEF STROGANOFF


 Qty   Measurement      Ingredient
-----  ------------     ----------------------------------------
1-1/2  lbs              chuck steak or round steak, boneless
    3  Tbsps            flour
    1  tsp              salt
    2  Tbsps            oil or shortening
  1/2  cup              onion, finely chopped
    1  clove            garlic, minced
  1/2  cup              COCA-COLA
  1/4  cup              water
    2  Tbsps            flour
  1/2  cup              water
    1  Tbsp             Worcestershire sauce
    1  can (2 oz)       mushrooms with liquid
    1  cup              sour cream
    2  Tbsps            parsley, minced
                        mashed potatoes, noodles, or rice, cooked and hot


Cut beef into 1/2-inch strips; put in a plastic bag with 3 tablespoons
of flour and the salt.  Shake until the meat is evenly coated.

In a heavy skillet or Dutch oven, heat oil/shortening, add the meat
strips and brown slowly, stirring often.  Add onion, garlic, Coca-Cola,
and 1/4 cup of water; mix well.  Cover and simmer 30 to 45 minutes or
until the meat is fork-tender.

In a bowl, mix the 2 tablespoons of flour with the 1/2 cup of water
until smooth.  Stir into the meat along with the Worcestershire sauce
and the undrained mushrooms.  Stir and cook until thickened, 2 to 3
minutes. (If making ahead for reheating later, do not add the sour cream
now.  Reheat, then complete the recipe directions.)

Stir in the sour cream and heat gently just until the gravy simmers.
Sprinkle with parsley and serve over potatoes, noodles, or rice.  Makes
6 servings or 3 cups.




               JAPANESE PICKLED CAULIFLOWER


 Qty   Measurement       Ingredient
-----  -------------     -----------------------------------------------
    1  head, medium      cauliflower, separated into flowerets, washed,
                         and drained
    1                    green bell pepper, washed, cored, seeded, and
                         cut into 2-in strips water, boiling
  1/2  cup               celery, very thinly sliced
  3/4  cup               COCA-COLA
    6  Tbsps             wine vinegar or white vinegar
  1/4  cup               sugar
1-1/2  tsp               salt


In a large bowl, combine the cauliflower flowerets and bell pepper
strips. Cover with boiling water.  Let stand for 2 minutes; drain
thoroughly.  Add the celery.

In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and salt.
Pour over vegetables.  Toss lightly with a fork, and pack into 1-quart
glass jars. Push down lightly so the liquid covers the vegetables.
Cover and chill overnight.  This keeps in the refrigerator for several
days.  Makes about 1 quart.



                   GRECIAN GREEN BEANS


 Qty   Measurement          Ingredient
-----  ----------------     --------------------------------------
    2  cans (16 oz ea)      small whole green beans, drained
    2                       shallots or small onions, peeled, thinly
                            sliced, and separated into individual rings
    2  cloves               garlic, minced
  1/4  cup                  fresh parsley, chopped
    2  Tbsps                sugar
    2  tsps                 oregano leaves
    2  tsps                 prepared mustard
  1/2  tsp                  salt
  1/2  cup                  COCA-COLA
  1/4  cup                  olive oil
    2  Tbsps                vinegar


In a large bowl, combine the garlic, parsley, sugar, oregano, mustard,
salt, Coca-Cola, olive oil, and vinegar, stirring until the sugar is
dissolved.  Add the beans and shallots/onions; toss lightly with a fork.
Pack into 1 quart jar. Cover and refrigerate several hours or overnight
for the flavors to blend. Serve chilled or as a hot vegetable with
steak, hamburger, or meat loaf.  Makes 1 quart.



                       SCOTTISH OATEN BREAD


 Qty   Measurement      Ingredient
-----  ------------     -----------------------------------------
    2  cups             all-purpose flour
    1  cup              old-fashioned rolled oats
  1/2  cup              sugar
2-1/2  tsps             baking powder
  1/2  tsp              baking soda
    1  tsp              salt
    1                   egg
    3  Tbsps            oil or shortening, melted
  1/2  tsp              vanilla extract
    1  cup              COCA-COLA
    1  cup              prunes, very well drained and coarsely chopped *
  1/2  cup              walnuts, chopped
                        prune halves (optional)

*  you may substitute 1/2 cups of dried prunes.


Lightly spoon the flour into a measuring cup; level off.

In a large bowl, stir together the flour, rolled oats, sugar, baking
powder, baking soda, and salt.

In another bowl, beat with a fork, the egg, oil, and vanilla extract
until well blended.  Add to the flour mixture.  Add the Coca-Cola,
prunes, and nuts; blend thoroughly with a spoon.  Turn into a
well-greased, lightly floured, 9x5x3-inch loaf pan.  Garnish with prune
halves, if desired.

Bake in a preheated, 350 degree F oven for about 1 hour or until a
wooden toothpick inserted in the center comes out cleans.  Cool on a
rack for 20 minutes before removing the bread from the pan.  Store in
foil overnight before slicing.  Makes 1 loaf.




           COLOMBIAN FRESH BANANA CAKE WITH SEA FOAM FROSTING


 Qty   Measurement               Ingredient
-----  ---------------------     -------------------------------------
    1  pkg (18.5 oz)             yellow cake mix *
  1/8  tsp                       baking soda
    2                            eggs
  3/4  cup                       COCA-COLA
    1  cup (2 to 3)              bananas, ripe and mashed
    2  tsps                      lemon juice
  1/3  cup                       nuts, finely chopped (optional)

*  Do not use a mix with pudding added or which requires oil.




                 SEA FOAM FROSTING:

-----  ---------------------     -------------------------------
    2  (1/4 cup)                 egg whites
1-1/2  cups (firmly packed)      light brown sugar
  1/8  tsp                       cream of tartar *
  1/3  cup                       COCA-COLA
    1  tsp                       vanilla extract
       dash                      salt

*  you may substitute 1 tablespoon corn syrup.

TO MAKE THE CAKE:  In a large mixing bowl, combine the cake mix, baking
soda, and eggs.  Measure the Coca-Cola, stir briskly until the foaming
stops; add to the batter.  Blend ingredients just until moistened, then
beat at high speed of an electric mixer for 3 minutes, scraping the bowl
often.

In a bowl, combine the mashed bananas with the lemon juice; add to the
batter. Add the chopped nuts to the batter and beat for 1 minute at
medium speed.  Turn the batter into a well-greased, lightly floured,
13x9x2-inch pan.

Bake in a preheated, 350 degree F oven for about 40 minutes or until the
cake tests done.  Cool on a rack for 15 minutes, remove cake from pan
and turn right-side up on a rack to finish cooling.

TO MAKE THE SEA FOAM FROSTING:  In the top of a double boiler, combine
all the ingredients except the vanilla extract.  Beat 1 minute at high
speed of an electric mixer.  Place over boiling water (the water should
not touch the bottom of the top half of the double boiler.).  Beat on
high speed about 7 minutes until the frosting forms peaks when the mixer
is raised.

Remove from boiling water (for the smoothest frosting, empty into a
large bowl). Add the vanilla extract and continue beating on high speed
until thick enough to spread, about 2 minutes.  Spread on the sides and
top of the cold banana cake.




                   BRAZILIAN ICED CHOCOLATE


 Qty   Measurement          Ingredient
-----  ------------------   --------------------------------------
    2  squares (1 oz ea)    chocolate, unsweetened
  1/4  cup                  sugar
    1  cup                  coffee, double-strength and hot
2-1/2  cups                 milk
1-1/2  cups                 COCA-COLA, chilled
                            whipped cream or vanilla ice cream


In the top of a double-boiler over hot water, melt the chocolate
squares.  Stir in the sugar.  Gradually stir in hot coffee, mixing
thoroughly.  Add the milk and continue cooking until all particles of
the chocolate are dissolved and the mixture is smooth, about 10 minutes.
Pour into a jar.  Cover and chill.  When ready to serve, stir in the
chilled Coca-Cola.  Serve over ice cubes in tall glasses.

For a beverage, top with whipped cream.  For a dessert, add a scoop of
vanilla ice cream.  Makes 5 cups.

