Recipes Included On This Page Gingerbread Cupcakes Greek Mixed-Greens Pie with Cornmeal Crust Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Gingerbread Cupcakes Recipe By : Mme Jehane Benoit Serving Size : 12 Preparation Time :0:00 Categories : FareShare Gazette December 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 1/2 tablespoon ginger 1/2 teaspoon cinnamon 1/2 teaspoon salt 1/2 teaspoon pepper 2 tablespoons shortening 3/4 cup sugar 2 eggs, well beaten 1/3 cup molasses 1/4 cup sour milk Sift together the flour, soda, baking powder, ginger, cinnamon, salt and pepper. Cream together the shortening, sugar and eggs. Beat in the molasses. Alternately stir in the sifted dry ingredients and the sour milk. Pour the batter into a 12-cup muffin tin and bake at 350F for 25 to 30 minutes or until done. Unmould and cool on a cake rack. Makes 12 muffins. MMe Benoit wrote, "In the old days, no gingerbread was made without the addition of a good pinch of freshly-ground black pepper. Serve these warm with creamy butter and hot tea." From an old magazine (probably the late 1960's). MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 3 December 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 169 Calories; 2g Fat (12.5% calories from fat); 2g Protein; 35g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 186mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Fat; 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Greek Mixed-Greens Pie with Cornmeal Crust Recipe By : Adapted from The Glorious Foods of Greece by Diane Kochilas Serving Size : 6 Preparation Time :0:00 Categories : FareShare Gazette December 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup extra-virgin olive oil -- plus 3 tablespoons extra-virgin olive oil 2 large leeks -- white and light green parts only cut into 1/8-inch slices (about 2 cups) 1 pound mixed dark greens -- washed, stems removed and cut into broad ribbons [chard, lacinato kale, spinach] 2 teaspoons kosher salt 4 scallions -- white and light green parts only, thinly sliced 2 tablespoons finely chopped dill 3 tablespoons roughly chopped flat-leaf parsley 2 ounces kefalograviera cheese -- kefaloteri or kasseri cheese, grated [about a heaping 1/2 cup] 1/2 cup ricotta cheese 1/2 cup manouri -- or feta cheese 2 eggs -- lightly beaten 1 1/4 cup whole milk 1 cup cornmeal To flour fingers: all-purpose flour, as needed To serve: Greek yogurt for serving 1. Preheat the oven to 375 degrees F. Grease a 10-inch straight-sided skillet or baking pan with 2 tablespoons of the olive oil. In a deep-sided sauté pan at least 12 inches wide, heat 1/3 cup olive oil over medium heat. Add the leeks and cook, stirring occasionally, until they have softened but not colored, about 10 minutes. Add as many of the greens as can fit in the pot, along with 1 teaspoon salt. Stir and cover until the greens have wilted, 2 to 3 minutes. Add the remaining greens, stir; cover until they have wilted, another 2 to 3 minutes. Remove from the heat and stir in the scallions, dill and parsley. Transfer the mixture to a colander set over a bowl and let cool to room temperature. 2. Meanwhile, in a large bowl, mix the kefalograviera, ricotta and manouri. Squeeze excess liquid from the cooled greens and add them to the cheeses. Season to taste with salt and pepper. Stir in the eggs and set aside. 3. In a small saucepan, heat the milk over medium heat until it starts to bubble. Whisk in the cornmeal and 1 teaspoon salt. Continue stirring as the mixture thickens into an almost unstirrable paste. Remove from the heat. With lightly floured fingers, press half of the mixture into a thin layer across the bottom of the prepared pan. Top with the greens and cheese filling, spreading each evenly to the edges. Stir about 1/2 cup water into the remaining cornmeal to make a milkshake-thick batter (there will be a few lumps). Pour the thinned batter across the filling (some greens will poke through). Drizzle the remaining tablespoon of olive oil across the top of the pie. Bake until firm and golden brown around the edges, about 1 hour. 4. Serve warm or at room temperature, with Greek yogurt on the side. Serves 6. Kefalograviera is available at Titan Foods, (718) 626-7771; titanfood.com. Kasseri is available at Murray's Cheese, (212) 243-3289; murrayscheese.com. Cuisine: "Greek" Source: "New York Times" S(Formatted by Chupa Babi): "July 2011" Yield: "1 pie" Contributed to the FareShare Gazette by Chupa; 29 December 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 363 Calories; 25g Fat (62.2% calories from fat); 9g Protein; 26g Carbohydrate; 2g Dietary Fiber; 88mg Cholesterol; 700mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 4 1/2 Fat.

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