Recipes Included On This Page Gnocchi (Perfect Potato) Gnudi Ground Venison Stroganoff Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Gnocchi (Perfect Potato) Recipe By : Jennie Serving Size : Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds baking potatoes -- Like Russetts 1 teaspoon salt 1/2 teaspoon baking powder 1 egg white 1 1/2 cups unbleached flour Pierce the potatoes several times so that moisture can escape during baking. Bake the potatoes in a preheated 400 degrees F oven for 1 hour until fork tender. Peel the potatoes while they are still hot and press them through a potato ricer. Put the potatoes in a large bowl with salt, baking powder, and egg white. Add the flour a little at a time and mix with your hands until the mixture forms a rough dough. Do not over-work the dough. Transfer the dough to a lightly floured surface. Gently knead the dough for 1 or 2 minutes until smooth, adding a little bit more flour, if necessary, to keep it from sticking. Break off a piece of the dough and roll it back and forth into a rope, about the thickness of your index finger. Cut the rope into 1-inch pieces. Gently roll each piece down a wooden gnocchi board while pressing a small dimple with your finger. The gnocchi should be slightly curved and marked with ridges. This will allow the pillows to hold sauce when served. Boil the gnocchi in batches in plenty of salted water. The gnocchi are done about 2 minutes after they float to the surface, remove with a slotted spoon, and serve. If not cooking immediately, place the gnocchi in a single layer on a baking pan dusted with flour. Cover with plastic wrap and refrigerate for up to 12 hours. Note. If the gnocchi start to feather and fall apart in boiling water, you need more flour. If the gnocchi don't float after 2 minutes and are hard, you used too much flour. Contributed to the FareShare Gazette by Jennie; 23 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Gnudi Recipe By : Jennie Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups ricotta cheese 1 whole egg 1 cup flour 1/4 teaspoon salt Beat egg and cheese together until smooth. Add flour and salt. Turn out on a floured board, knead dough using no more than 1/2 cup flour. Roll into 3/4-inch-diameter rope, cut each rope into 1/2-inch pieces. Push floured finger into center of each gnocchi. Drop gnocchi into boiling water. When they rise to the surface, cook for about one minute. Drain and serve with favorite sauce. These are especially good if you freeze before cooking and when ready to serve, just drop them frozen into boiling water. Takes about two minutes to cook from frozen state. Contributed to the FareShare Gazette by Jennie; 23 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 346 Calories; 18g Fat (46.0% calories from fat); 19g Protein; 28g Carbohydrate; 1g Dietary Fiber; 115mg Cholesterol; 255mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 2 Fat. Back to Recipe List * Exported from MasterCook * Ground Venison Stroganoff Recipe By : The Hunters Guide and Cookbook by Gene L. Skramstad Serving Size : 4 Preparation Time :0:00 Categories : Volume 11-11 Nov 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 egg 2 tablespoons milk 1 cup soft bread crumbs 2 tablespoons chopped onions 3/4 teaspoon salt 1 pound ground venison 1 tablespoon cooking oil 1 can cream of mushroom soup 1/4 pound sliced mushrooms 1/2 cup plain yogurt 1/2 cup low fat milk 1/4 cup dry white wine 2 tablespoons flour Beat the egg, 2 tablespoons milk, soft bread crumbs, chopped onions and salt in a mixing bowl until well mixed. Add the ground venison and mix thoroughly; shape into 24 small meatballs. Add a tablespoon of cooking oil to a medium skillet; brown the meatballs on all sides. Remove and set aside; drain the excess fat from the skillet. In the same skillet combine the mushroom soup and sliced mushrooms. Mix the yogurt, low fat milk, wine and flour together. When well mixed add to the soup in the skillet. Stir and heat to a boil then return the meatballs to the skillet; reduce the heat and simmer about 10 minutes or until the meatballs are done. Serve with hot cooked noodles and garnish with sprigs of parsley. Makes four servings. From The Hunters Guide and Cookbook by Gene L. Skramstad; 1983. ISBN 0-87970-160-9. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 28 November 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 168 Calories; 9g Fat (49.4% calories from fat); 5g Protein; 15g Carbohydrate; 1g Dietary Fiber; 59mg Cholesterol; 756mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates.

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