Recipes Included On This Page Afghan Fried Leek Pastries Apple Pizza Arugula Salad With Shaved Sylvan Star Gouda (Gail Hall) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Afghan Fried Leek Pastries - Boolawnee Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 14-07 Jul 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- PASTRY: 2 cups plain flour 1/2 teaspoon salt 2/3 cup cold water LEEK FILLING: 2 whole leeks -- (2 leeks=3 cups chopped) 2 teaspoons salt 1/4 teaspoon hot chili pepper 3 teaspoons oil TO FINISH: To deep fry: -- oil Sift flour and salt into a bowl, make a well in the center and add water. Mix to a firm dough and knead for 5 minutes until elastic, dusting with more flour if necessary. Wrap in plastic film and leave to rest for 30 minutes. Cut most of the green tops from leeks, halve lengthwise and rinse well to remove all traces of soil between leaves. Remove roots and dry leeks with paper towels. Place flat on board, cut along length at 5 mm (1/4-inch) intervals than across to dice. Measure in cup measure and place in bowl. Add salt and chili pepper and knead with hand to soften leeks. Stir in oil. Roll pieces of dough into balls the size of a large hazelnut and roll thinly into a 10 cm (4-inch) circle. Alternatively, roll out dough and cut into 10 cm (4-inch) rounds. Place about 2 teaspoons leek filling in center of circle, moisten pastry half way round edge of circle and fold pastry over filling. Press edge to seal well and using the edge of a thimble (the traditional method) or a coffee spoon make little crescent- shaped marks around the edge or press with fork. Fry 3 or 4 at a time in hot oil until golden brown, turning to brown evenly. Drain on paper towels and serve hot or warm. Servings: depends on size of turnovers ChupaNote: you can also use eggroll wrappers, trimming around a 4-inch plate. Saves time rolling. Source: "Ethnic Foods Company, 204 Central Ave, Osseo, MN 55369 - 952-593-3000" S(Formatted by Chupa Babi): "July 2011" Contributed to the FareShare Gazette by Chupa; 14 July 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Apple Pizza Recipe By : Judy Schultz Serving Size : 10 Preparation Time :0:00 Categories : Volume 14-07 Jul 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 thawed puff pastry sheet from a 17 1/4-ounce package of frozen puff pastry 1/4 cup sugar -- (50 mL) 1/2 teaspoon cinnamon -- (2 mL) 1/4 teaspoon freshly grated nutmeg -- (1 mL) 1 tablespoon cornstarch -- (15 mL) [aka cornflour in the UK] 2 large apples -- or 3 peaches peeled and thinly sliced 1 tablespoon butter -- (15 mL) 1/2 cup sliced almonds -- (125 mL) 1/2 cup apple jelly -- melted (125 mL) Preheat oven to 400F (200C). On a lightly floured surface roll out the pastry into a 14-inch square and brush off any excess flour. With a sharp knife, trim the corners to make it approximately round. Place the rolled pastry on a large baking sheet and roll the edges to form a rim. Prick all over with a fork. Freeze until firm, about 10 minutes then bake in the middle of the oven for 8 minutes or until slightly puffed and lightly coloured. Transfer the crust in the pan or on the baking sheet to a rack. Gently flatten pastry inside border. In a small bowl, stir together the sugar, spices and cornstarch. Arrange fruit slices in a single layer on the pastry, overlapping, in a pinwheel pattern. Sprinkle with sliced almonds. Dot with butter and sprinkle with the spice/sugar/cornstarch mixture. Bake in the middle of the oven for 20 minutes or until the crust is golden brown and most of the juices have cooked off. Transfer to a rack and cool. Brush the fruit and the crusty rim with melted apple jelly. May be made a day ahead. To serve, cut into wedges with a pizza wheel. Serves 10 to 12. Hallie's comment: I know the traditional shape for a pizza is round but I see no reason why you couldn't leave it square as long as you have a pan it will fit on. Judy Schultz in the Edmonton Journal, July 2000. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 16 July 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 132 Calories; 5g Fat (32.8% calories from fat); 2g Protein; 22g Carbohydrate; 1g Dietary Fiber; 3mg Cholesterol; 25mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1 Other Carbohydrates. Back to Recipe List Back to Gail Hall Recipe Index * Exported from MasterCook * Arugula Salad With Shaved Sylvan Star Gouda (Gail Hall) Recipe By : Gail Hall Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-07 Jul 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups arugula leaves -- rinsed and patted dry 1 cup thinly sliced roma tomatoes 1/4 cup olive oil 1 tablespoon balsamic vinegar -- (1 to 2) 1/2 cup shaved Sylvan Star** Gouda cheese In a serving bowl, place arugula leaves and tomatoes. Toss with olive oil and balsamic vinegar. Top with shaved Sylvan Star Gouda Cheese. ** Sylvan Star is an award winning Alberta Cheese maker. In Edmonton their cheeses are available at Planet Organic. If you are on your way to Sylvan Lake, take Highway 11A west from Red Deer and just east of Sylvan Lake on the north side of the highway, you'll see the Sylvan Star sign. They have a retail shop and if they have time, you might get a tour of the cheese factory. Yield: 4 servings. This recipe is shared with permission through the courtesy of the CBC Radio program Edmonton AM and Gail Hall. Gail Hall is well known in Edmonton as a culinarian and food activist. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 3 July 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 125 Calories; 14g Fat (95.5% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 2 1/2 Fat. Back to Gail Hall Recipe Index

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