Recipes Included On This Page Ma Parker's Boardinghouse Cornbread Stuffing Microwave Sausage Cornbread Moroccan Olive Flatbread Mushroom and Butternut Squash Empanadas - Mexican (Veracruz) Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Ma Parker's Boardinghouse Cornbread Stuffing Recipe By : Aunt Bea's Mayberry Cookbook Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 teaspoons margarine 1 cup finely diced celery 1/2 cup diced onion 1/2 cup diced green pepper 4 cups crumbled cornbread 2 cups crumbled biscuit crumbs -- or toast crumbs 2 teaspoons dried sage 3 hard boiled eggs -- chopped 2 cups turkey broth -- or chicken broth [2 to 4 cups] Salt Pepper Grease a 3-quart dish. In a large heavy skillet melt the margarine over medium heat. Sauté the celery, onion and green pepper until tender. Combine the cornbread, biscuits and sage; add to the skillet. Add the chopped eggs. Pour in 2 or more cups of broth, until moistened to taste. Add salt and pepper to taste. Spoon the stuffing into the prepared dish. For moist stuffing, cover and bake in a 350F. oven for 40 minutes. For crusty stuffing, cover and bake for 20 minutes, uncover and bake for 20 minutes more. Yields 6 servings. Source : Aunt Bea's Mayberry Cookbook Contributed to the FareShare Gazette by Joan; 12 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 28 Calories; 3g Fat (79.3% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 30mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat. * Exported from MasterCook * Microwave Sausage Cornbread Recipe By : My Famous Little Black Box Serving Size : 6 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound bulk pork sausage 3/4 cup flour 3/4 cup cornmeal 1 tablespoon sugar 1 tablespoon baking powder 1/2 teaspoon salt 2 eggs -- beaten 1/2 cup milk 1/3 cup sausage drippings Crumble sausage over bottom of 9-inch round baking dish. Microwave on high setting for 4 1/2 to 7 minutes, stirring after half the time. Drain off fat and reserve 1/3 cup of it for cornbread. In another dish reserve half of the cooked sausage. Combine remaining ingredients in mixing bowl. Stir only till smooth. Pour over sausage in baking dish. Crumble reserved sausage over top. Center dish on inverted saucer in oven. Microwave on medium 6 minutes, rotating every 2 minutes. Check for doneness by looking into the bottom of the dish to be sure there is no raw batter. Let stand for 10 minutes before serving. Yields 6 servings. SOURCE : My Famous Little Black Box Contributed to the FareShare Gazette by Joan; 13 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 166 Calories; 3g Fat (15.2% calories from fat); 6g Protein; 29g Carbohydrate; 2g Dietary Fiber; 73mg Cholesterol; 456mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Moroccan Olive Flatbread Recipe By : Recipe courtesy Dan Smith and Steve McDonagh Serving Size : 10 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Spice Mixture: 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon curry powder 1/4 teaspoon paprika 1/4 teaspoon ground cumin 1 cup all-purpose flour -- plus 1 1/2 tablespoons all-purpose flour 2 teaspoons sugar 1 teaspoon salt 1/4 teaspoon freshly ground pepper 10 oil-cured olives -- pitted and chopped 1 tablespoon olive oil 1/2 cup water Extra-virgin olive oil Special equipment: pastry brush and baking sheet. Make the spice mixture by combining all of the seasonings in a small bowl. Set aside. Put the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir vigorously with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface liberally with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 400 degrees F. Remove the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil. Brush the dough with extra-virgin olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap and kept in a dry place. Makes 8-10 servings. Prep Time: 20 minutes. Inactive Prep Time: 1 hour. Cook Time: 20 minutes. Source : Recipe courtesy Dan Smith and Steve McDonagh Show : Party Line with the Hearty Boys, Episode# DS0311 Copyright © 2006 Television Food Network Formatted by Chupa Babi in MC: 01.15.07 Note : Going thru my recipes for flatbread, organizing them in a cookbook and thought I'd share. I haven't made this one but did watch a similar recipe being made in Morocco. My Auntie spread this out on a pizza pan! Contributed to the FareShare Gazette by Chupa; 8 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 66 Calories; 2g Fat (20.8% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 321mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Mushroom and Butternut Squash Empanadas - Mexican (Veracruz) Recipe By : Chef Claire Archibald, Cafe Azul, Portland, OR Serving Size : 8 Preparation Time :0:00 Categories : Volume 10-11 Nov 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For empanada filling: 1 cup diced butternut squash -- (1/4-inch) 1/2 cup finely chopped white onion 6 small garlic cloves -- minced 1/4 cup olive oil 2 fresh jalapeño chiles -- (2- to 3-inch) seeds and ribs discarded and chiles finely chopped 1 pound fresh exotic mushrooms -- trimmed & coarsely chopped such as chanterelles, porcini or hedgehogs [all one kind, not a mixture] 1/2 teaspoon salt 1/3 cup broth For sauce: 1 dried pasilla de Oaxaca chile -- * 3 garlic cloves -- left unpeeled 1 pound fresh tomatillos -- husks discarded and tomatillos rinsed and quartered 1/4 cup finely chopped white onion 1/4 cup water 1/2 teaspoon salt For empanada crust: 1 pound Café Azul's pastry dough -- (1/3 recipe) 1 large egg -- lightly beaten with 1 tablespoon water 2 teaspoons coarse sea salt Make empanada filling: Cook squash in a small saucepan of boiling salted water until just tender, about 2 minutes, then drain in a sieve. Cook onion and garlic in oil in a large heavy skillet over moderately low heat, stirring, until onion is softened, about 3 minutes. Add jalapeños and cook, stirring, 1 minute. Stir in mushrooms, salt and broth and simmer, covered, until mushrooms are tender, 5 to 8 minutes. Simmer, uncovered, stirring occasionally, until liquid is evaporated, about 3 minutes, then stir in squash and salt to taste. Cool filling completely. Make sauce: Heat a dry griddle or heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast pasilla de Oaxaca chile, pressing down with tongs, 15 to 20 seconds on each side. Halve chile lengthwise and discard stem, ribs and seeds. Heat griddle over moderately high heat until hot, then toast garlic until lightly blackened, 2 to 3 minutes on each side. Cool garlic slightly and peel. Simmer tomatillos, onion, water, chile, garlic and salt in a large saucepan, covered, until tomatillos are very tender, about 20 minutes; cool slightly. Remove 1 chile half and reserve, then purée sauce in a blender until smooth (use caution when blending hot liquids), adding as much of reserved chile half as necessary to achieve desired spiciness. Return sauce to pan and season with salt. Form and bake empanadas: Preheat oven to 400F. Divide dough into 8 equal pieces (2 ounces each) and form each into a disk. Roll out 1 piece on a lightly floured surface into a 6- to 7-inch round (1/8 inch thick). Spoon about 1/3 cup filling onto center and brush edge of pastry lightly with egg wash. Fold dough in half to form a half-moon, enclosing filling; press edges together to seal. Crimp edge decoratively and transfer empanada with a spatula to a large baking sheet. Make 7 more empanadas in same manner. Lightly brush empanadas all over with some of remaining egg wash and sprinkle each with 1/4 teaspoon sea salt. Bake in middle of oven until golden, 25 to 30 minutes. While empanadas are baking, reheat sauce. Cut each empanada in half with a serrated knife and serve with about 3 tablespoons sauce spooned around it. Makes 8 first-course servings. Active time: 1 hour. Start to finish: 3 hours (includes making dough). Cooks' note: • If your sea salt is very coarse, lightly crush it using a mortar and pestle or the back of a large heavy knife. * Available at Latino markets and Kitchen/Market (888-468-4433). Source : Gourmet, October 2002, Gourmet Entertains Author : Chef Claire Archibald, Cafe Azul, Portland, OR Formatted by Chupa Babi in MC: 04.25.03 When buying the dried chile for this recipe, be aware that a pasilla de Oaxaca is not the same as a regular pasilla chile. The former is smoked and has a very distinct flavor. Contributed to the FareShare Gazette by Chupa; 28 November 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 7g Fat (88.5% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 27mg Cholesterol; 276mg Sodium. Exchanges: 0 Lean Meat; 0 Vegetable; 1 1/2 Fat.

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