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FareShare Gazette Recipes -- March 2007 - E's

 

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Recipes Included On This Page

Easter Babka Bread Loaves (Polish recipe) Joan's Files

Easter Crown Bread - Joan's Files

Easter Sweet Bread

Ed's French Bok Choy

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* Exported from MasterCook *

Easter Babka Bread Loaves (Polish recipe) Joan's Files

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 10-03 Mar 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup sugar
2 packets active dry yeast
1/2 cup lukewarm water
4 large eggs
7 1/2 cups flour -- (7 1/2 to 8)
1 1/2 cups raisins
1 1/2 cups milk
2 teaspoons salt
2/3 cup Crisco
[white vegetable shortening]
2 teaspoons salt
4 teaspoons rum extract [I use vanilla or lemon]

Scald milk and add shortening, salt and extract. Stir and cool to room
temperature. Mix sugar and yeast in a large bowl and water and stir to
dissolve. Add cooled milk mixture. Stir in eggs. Add flour a little at a
time and blend well. Fold in raisins. Turn dough onto floured board and
knead well by hand until smooth and elastic (use more flour only if
needed). Place in greased bowl and turn to coat. Cover with a towel and
allow to rise double, about 1 hour. Punch down and divide into 3 loaves.
Place into three 9 x 13-inch greased bread pans. Allow to rise about an
hour or puffy. Bake in a 350F oven about 40 minutes or golden and done.

Note : a slightly sweet yeast bread made for Easter. Great also toasted.

Easter Basket Tradition: Pack the Easter Basket with Babka, hard boiled
eggs, ham, kielbasa, horseradish, beets, salt, dandelion wine and butter
that has been hand sculpted in a shape of a lamb. Each food has a symbol:

Babka - Christ, the bread of life
Salt - Wisdom, hospitality
Eggs - New Life
Ham - Richness and abundance
Kielbasa - Generosity
Horseradish - Bitter herbs of Passover
Beets - Passion of Christ
Baranek (lamb sculpted from butter) - Lamb of God
Wine - Blood of Christ

Source : Polish Easter recipes from the newspaper

Contributed to the FareShare Gazette by Joan in response to a request;
29 March 2007.
www.fareshare.net



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* Exported from MasterCook *

Easter Crown Bread - Joan's Files

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 10-03 Mar 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour -- (3 to 3 1/2 cups)
[divided use]
1/4 cup granulated sugar
1 package active dry yeast
1 teaspoon salt
2/3 cup warm milk
2 tablespoons softened butter or margarine
2 eggs
1/2 cup chopped mixed candied fruit
1/4 cup chopped blanched almonds
1/2 teaspoon aniseed

5 eggs -- uncooked **
Non-toxic egg coloring
Vegetable oil

** To decorate this pretty Easter crown, you will need 5 colored eggs but they
must be UNCOOKED. Be sure to use non-toxic dyes as you color them.

In a large mixing bowl, combine 1 cup flour, sugar, yeast and salt. Add the
milk and butter and beat with an electric mixer for 2 minutes on medium.
Add the eggs and 1/2 cup flour and beat on high for 2 minutes.

Stir in the fruit, nuts and aniseed, mixing well. Stir in enough remaining
flour to form a soft dough. Turn out onto a lightly floured surface and
knead until smooth and elastic (about 6 to 8 minutes). Place in a greased
bowl, turning once to grease the top. Cover with a damp cloth or plastic
wrap and let rise in a warm place until doubled in size (about 1 hour).

Meanwhile, color 5 eggs (leave them uncooked) with non-toxic dyes. (I use
beet juice, blueberry juice, certified vegetable food color etc.) When dry,
lightly rub them with vegetable oil.

Punch down the risen dough. Divide in half. Roll each half into a 24-inch
rope. On a greased baking sheet, loosely twist the two ropes together. Form
into a ring and pinch the ends together. Gently split the ropes and tuck
the 5 colored uncooked eggs into the openings. Cover and let rise again
until doubled (about 30 minutes). Bake in a 350-degree F. oven for 30 to 35
minutes or until a golden brown. Remove from the baking sheet and cool on a
wire rack.

Contributed to the FareShare Gazette by Joan in response to a request;
29 March 2007.
www.fareshare.net



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* Exported from MasterCook *

Easter Sweet Bread

Recipe By : Cooking for Christ by Florence Berger
Serving Size :   Preparation Time :0:00
Categories : Volume 10-03 Mar 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 yeast cakes
or 2 packages dry yeast
1 tablespoon sugar
1 cup lukewarm water
6 tablespoons butter
1/2 cup sugar
3 eggs
1/2 teaspoon salt
1 cup scalded and cooled milk
7 cups flour

Dissolve yeast and one tablespoon sugar in warm water. Cream butter, one-
half cup sugar. Add eggs. Sir in yeast mixture and salt. Add milk and flour
and knead until the dough is moderately soft. Continue kneading until the
sough is smooth and elastic. Cover and let rise in a warm place until
double in bulk. Punch dough down to deflate. Let dough rise again. Then,
punch dough to release air and shape into loaves or dinner rolls.

To Shape: Roll out in oblong strip one-fourth inch thick. Brush with
melted butter. Sprinkle with sugar, raisins, cinnamon and nuts. Roll up
lengthwise. Place in circle on greased sheet. Cut three-fourths inch slices
almost through roll with scissors. Turn each slice partly on its side,
pointing away from the center. Cover and let the bread rise again until
double in bulk. Brush on beaten egg diluted with a little milk. Bake in
moderate oven (350 degrees F.) for 30 minutes. While still hot, frost with
confectionery icing and sprinkle with chopped nuts.

Note : For Easter Bread, I have always hard boiled and colored eggs and
placed them on top of the loaves then baked the bread.

Contributed to the FareShare Gazette by Alice in response to a request;
29 March 2007.
www.fareshare.net



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* Exported from MasterCook *

Ed's French Bok Choy

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 10-03 Mar 2007

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 stalks mature bok choy -- (not baby bok choy)
1 handful oyster mushrooms
3 garlic cloves -- (3 - 4) diced
Olive oil
1/4 cup broth -- or as needed
Salt and white pepper

Cut about 4 stalks of mature bok choy at an acute angle, for visual appeal,
to about 1/2-inch to 1-inch slices. Make sure you use some of the dark
green, leafy parts.

You will also need to slice up a good handful of oyster mushrooms, to about
1/4-inch thick. By the way, I don't know what it is about using these two
words together: "oyster mushroom" but people who are not familiar with
this type of mushroom often hear and see only the word "oyster" and oysters
are what they head off to find. This type of mushroom is readily available
in most of the places that I have lived but I have never lived in dry
country. It seems to me that it could be shipped anywhere these days. I go
on and on about these oyster mushrooms because, while I can usually suggest
substitutes that will not matter to a recipe that much, this time the
recipe would be completely changed by a substitute. If you must, use
Shitake mushrooms, but it will be very different - at least it is to me.

Sauté three or four diced cloves of garlic in olive oil, add the oyster
mushrooms and a splash of broth, and cook covered for a few minutes. When
the mushrooms begin to go limp, add the bok choy, another splash of broth,
and a little salt and white pepper. Cook over medium-high heat and in just
a few minutes, when the bok choy is hot but still crispy, you will have an
incredibly tasting vegetable dish.

Author : Ed Murray for A Cook's Wares Newsletter
Formatted by Chupa Babi in MC: 10.31.06

Author Note: The preceding instructions describe the simplest form of the
recipe. I often add sweet red pepper for color and a wonderful vegetable
hybrid called asparation (sometimes found under the label broccolini).
Asparation is a mild, tender, sweet, and distinctive-tasting dark green
vegetable that is a cross between broccoli and Chinese kale. I also like to
use shallots right along with the garlic. I have other possible additions
in mind for this recipe, too, but it is really wonderful as-is and goes
well with a number of main courses.

Contributed to the FareShare Gazette by Chupa; 4 March 2007.
www.fareshare.net



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Per Serving (excluding unknown items): 68 Calories; 1g Fat (8.5% calories from 
fat); 7g Protein; 12g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 47mg 
Sodium. Exchanges: 1/2 Lean Meat; 2 1/2 Vegetable.

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