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FareShare Gazette Recipes -- December 2008 - G's

 

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Goat Cheese ­ Stuffed Jalapenos with Ranchero Sauce

Gran's Fudge Cake with Mocha Frosting

Green Tea Shortbread

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* Exported from MasterCook *

Goat Cheese ­ Stuffed Jalapenos with Ranchero Sauce

Recipe By : Cooking Light Magazine
Serving Size : 10 Preparation Time :0:00
Categories : Volume 11-12 Dec 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sauce:
1 teaspoon canola oil
2 cups vertically sliced onion
3 garlic cloves -- minced
1/2 cup water
1 teaspoon cumin seeds
1/2 teaspoon salt
1/2 teaspoon Mexican oregano
1 can fire-roasted diced tomatoes -- (15-ounce)
1 can no-salt-added tomato sauce -- (8-ounce)

Jalapenos:
Cooking spray
10 large jalapeno peppers (about 4 inches long)
1/4 cup block-style fat-free cream cheese -- softened
[2 ounces]
1/4 teaspoon salt
4 ounces goat cheese -- softened
1 garlic clove -- minced
10 corn tortillas -- warmed according
to package directions

Prepare the sauce up to two days ahead; chill.

Grill the jalapenos a day in advance and refrigerate. Stuff and bake them
just before serving.

1. To prepare sauce, heat oil in a large nonstick skillet over medium-high
heat. Add onion to pan; sauté 3 minutes. Add garlic; sauté 1 minute. Add
1/2 cup water and next 5 ingredients (through tomato sauce). Cover and
simmer 20 minutes. Uncover and simmer 5 minutes.

2. Preheat oven to 400F.

3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add
jalapenos to pan; cook 9 minutes or until tender and blackened, turning
occasionally. Cut a lengthwise slit in each jalapeno; discard stems, seeds,
and membranes.

4. Combine cream cheese and next 3 ingredients (through 1 garlic clove).
Fill each jalapeno with about 1 tablespoon cheese mixture. Place jalapenos
on a baking sheet coated with cooking spray. Bake at 400F. for 7 minutes or
until warm. Serve with tortillas and sauce.

Yields 10 servings (serving size: 1 stuffed jalapeno, 1/3 cup sauce and 1
tortilla)

Cooking Light, December 2008

Contributed to the FareShare Gazette by Art; 11 December 2008.
www.fareshare.net


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Per Serving (excluding unknown items): 113 Calories; 5g Fat (40.0% calories from 
fat); 5g Protein; 12g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 240mg 
Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat.

 
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* Exported from MasterCook *

Gran's Fudge Cake with Mocha Frosting

Recipe By : Jo Anna Carl
Serving Size :   Preparation Time :0:00
Categories : Volume 11-12 Dec 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups sugar
2 sticks margarine
5 eggs -- separated
1 teaspoon vanilla
1/4 cup cocoa
3 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
Mocha Frosting:
1 stick margarine
4 tablespoons coffee
2 tablespoons cocoa
1 egg yolk
1 pound powdered sugar

Cream sugar and margarine. Beat in egg yolks. Add vanilla. Add cocoa. Sift
flour with baking soda and salt. Add to first mixture alternately with
buttermilk. Beat egg whites stiff and fold in.

This makes four layers or one large sheet cake. Bake layers 20 to 25
minutes at 375 F. or a sheet cake 35 to 45 minutes at 350 F.

Mocha Frosting:
Soften margarine, then mix all ingredients. Beat until smooth.

Source: "The Chocolate Bridal Bash"
S(Mc Formatting by): "Cookie, augmented by Bobbie"
Yield: "4 layer cake or large sheet"

NOTES. "My grandmother Nettie Bohreen made this 1930s cake. She saw her
family through the Great Depression by managing a bakery in Ardmore, OK.
Here's one of her chocolate cake recipes."

Contributed to the FareShare Gazette by Bobbie; 22 December 2008.
www.fareshare.net


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* Exported from MasterCook *

Green Tea Shortbread

Recipe By : adapted by Hallie
Serving Size :   Preparation Time :0:00
Categories : Volume 11-12 Dec 2008

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
454 grams all-purpose flour -- (1 pound)
225 grams butter -- (1/2 pound)
112 grams finely granulated sugar -- (1/4 pound)
3 Japanese green tea bags -- (3 to 4)

Mix the flour, sugar and green tea together; cut in the butter. Knead
gently on a floured surface until you have a nice dough then pat it out in
the shape you want, either into a large round which you will score into
wedges, into a square which you will score into fingers or cut cookie
shapes. (I generally do it into roughly 6-inch/15-cm diameter rounds about
1/2 inch/1.25 cm thick.) Lightly prick the surface with the tines of a
fork.

Place on a cookie sheet, preferably one that has been lined with baking
parchment.

Bake at 350F/180C (moderate oven) for about 30 minutes or until the top is
just a very light golden colour. If you make smaller shapes (like cookies)
it will take less time so you will have to watch carefully. In my opinion
there is very little that is worse than over-browned shortbread.

I haven't given a quantity because that depends on the shapes you make.

Hallie's notes.
I have made this basic recipe, without the addition of the green tea, for
many years and it is a good, dense, old-fashioned shortbread, not the light
fluffy kind you find in many cookies. In the past I have often added finely
chopped candied ginger but this year I am going to add green tea. (This
idea probably comes from reading too many of Laura Childs' Tea Shop
mysteries. <G>) I particularly like Costco's Kirkland brand Japanese Green
tea that comes in individually sealed packets with a mix of green tea
leaves and the finely powdered sencha contained in nylon tea bags. If you
have the coarser leaves you will have to give them a whirl in a blender or
food processor to make them fine enough to blend easily into the dough
mixture. The other thing to pay attention to in the making of shortbread is
that the butter must be very cold and it is a good idea to initially cut it
into the flour with either your mixer, food processor or a pastry blender
then finish it off with a little kneading by hand so that you don't handle
it so much that the fat starts to melt. Some of the experts say that the
little you handle the dough the better if you want to avoid a tough end
product. Also, if your granulated sugar is on the coarse side, you may want
to either use berry or fruit sugar and if that is not available just give
your regular sugar a little whirl in the food processor or blender to make
it a little finer but don't overdo that because you don't need to end up
with powder (but if you do have a LITTLE powder just use it anyway since
your measurement is by weight and not by volume for this recipe).

Adapted by Hallie from an old tried and true recipe.

Contributed to the FareShare Gazette by Hallie; 14 December 2008.
www.fareshare.net


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