Recipes Included On This Page Gnocchi Golden Leek Tart Grape Bread Green Bean And Radish Salad With Dill Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Gnocchi Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Gnocchi Volume 2-5 May '99 Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 lg Eggs 2 1/2 cups flour -- (2 1/2 to 3) 8 lg Baking potatoes 2 teaspoon Salt Boil potatoes in skins until just tender. while hot, remove skins and press through potato ricer in a large mound on a floured surface. Make a well in the middle and crack eggs into it. Sprinkle salt around, and add 2 1/2 cups flour around it. Mix eggs in well gently incorporating potato and flour with it. Mix with hands into a ball and add more flour to until dough is not sticky. Place dough on the side on a floured surface. Clean and flour surface well. Cut a piece of dough off and roll into a long snake-like form. (about 1 inch around. Cut into 1 inch pieces and put aside onto floured surface again to prevent sticking to board or to each other. When all pieces are cut, make grooves by gently rolling the gnocchi off the grating side of a cheese grater at the same time making an indentation with the thumb, They need not be perfect, just enough groove to hold some sauce. Have a very large pot of salted water boiling. Place half of the gnocchi into the boiling water, stir briefly and cover. When water reboils remove cover. When gnocchi rises to the top. remove with a large slotted strainer and place in serving bowl with sauce of your choice. Mix gently and cover. Repeat with last batch, add more sauce and serve. Posted on FareShare 5-99 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Golden Leek Tart Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Eggs Leeks Main Dishes Pies & Tarts Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 c All-purpose flour 1 t Salt 1/4 c Shortening 6 tb Cold margarine or butter Water -- (see directions) 4 md Leeks (about 1-1/2 lb) 1 tb Olive oil 1/4 t Coarsely ground black pepper 3 lg Eggs 1 c Milk 2/3 c Half-and-half or light cream In medium bowl, stir flour and 1/2 teaspoon salt. With a pastry blender, cut in shortening with 4 tablespoons margarine or butter (1/2 stick) until mixture resembles coarse crumbs. Sprinkle about 4 tablespoons cold water, 1 tablespoons at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. Wrap dough with plastic wrap and refrigerate 30 minutes or until firm enough to roll. Meanwhile, cut off roots from leeks. Cut leeks crosswise in half at point where light green part meets dark green top. Discard tops. Cut each leek bottom lengthwise in half, then crosswise into 1/2-inch-wide slices. Rinse leeks in large bowl of cold water to remove sand; repeat several times. Drain well. In nonstick 12-inch skillet, heat olive oil and remaining margarine or butter over medium-high heat. Add leeks, pepper, and remaining 1/2 teaspoon salt, and cook 15 to 20 minutes, until leeks are tender, stirring occasionally. Preheat oven to 425 degrees F. On lightly floured surface, with floured rolling pin, roll dough into a 14-inch round. Press dough onto bottom and up side of 11 x 1-inch tart pan with removable bottom. Fold overhang in and press against side of tart pan to form a rim 1/8-inch above edge of pan. With fork, prick dough in 1-inch intervals to prevent puffing and shrinking during baking. Line tart shell with foil and fill with pie weights. Bake 15 minutes; remove foil with weights and bake 10 minutes long or until golden. Turn oven control to 400 degrees F. In another medium bowl, with wire whisk or fork, mix eggs, milk, and half-and-half until blended. Place leeks in tart shell. Pour egg mixture over leeks. Bake 25 to 30 minutes, until filling is set and lightly browned. Serve tart hot or at room temperature. Makes 8 main-dish settings. Each serving: about 325 calories, 7 g protein, 26 g carbohydrate, 22 g total fat, 90 mg cholesterol, 435 mg sodium Source: Good Housekeeping, August 1997 Shared with FareShare 5-99 and MM by Judi M. Phelps jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Grape Bread Recipe By : Mega-zine Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-5 May '99 Breads - Yeast Cheese Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups Unbleached all purpose flour 1/2 cup Lard -- shortening, or butter, melted and cooled 1/4 cup Feta cheese -- crumbled and mashed into a paste 1 teaspoon Cumin seed -- ground 1 teaspoon Anise -- ground 1 1/2 cups Grape juice -- purple or white 1 package Dry yeast 8 Bay leaves 1. Place the flour, lard, mashed cheese, ground cumin and anise, and yeast in a large mixing bowl. Blend well. Add the grape juice and mix the dough well for 2 - 3 minutes until all the grape juice is absorbed and evenly distributed. The dough will be damp and sticky, but no internal dry areas should appear by the end of the mixing. If they do, mix a few minutes more or add a little more grape juice and mix again. 2. Let the dough rest 5 minutes. Now sprinkle 1 or 2 tablespoons. flour over the dough and knead, either in the bowl or on a lightly floured surface for 5 - 10 minutes, until the dough is smooth and elastic and only slightly sticky. Add more flour if needed. Let the dough rest 2 minutes. 3. The dough should now be very smooth and easy to handle. Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours. 4. Sprinkle top with flour, punch down, and form the dough into 4 rectangular loaves (4 in. by 2 in. by 2 1/2 in.). Place two bay leaves on the bottom of each loaf, and lay them, leaf side down, on a greased cookie sheet. Cover with a towel and let rise for 1 hour, until well risen. 5. Bake in a preheated 400 degree oven for 35 minutes, until the loaves are brown on top and make a hollow sound when tapped on the bottom. Serve when cool. NOTE: To make these breads without leavening, omit the yeast, knead the dough thoroughly, then bake at 350 degrees for about 2 hours. They will be chewy and moist, and very foreign to our taste. The Romans thought unleavened bread was manlier and much better for the digestion. Formatted in MasterCook and Posted on FareShare 5-99 by Art Guyer at Art - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Green Bean And Radish Salad With Dill - Ivillage Recipe By : Fran Clinton, Quick and Easy ivillage.com 1999 Serving Size : 4 Preparation Time :0:00 Categories : Salads Volume 2-5 May '99 Green Beans/Wax Beans Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds green beans -- trimmed 6 ounces trimmed radishes 1 cup dill -- chopped 1/2 cup olive oil 3 tablespoons balsamic vinegar In large saucepan, cover beans and radishes with water and boil over high heat for 1 minute. Pour beans and radishes into a colander and rinse with cold water. In a food processor or by hand, mix chopped dill with olive oil and balsamic vinegar and put aside. Place beans in a large mixing bowl, slice radishes and add them to the bowl, and toss with dill dressing. Can be served as is with beef, chicken or fish or on a bed of sliced tomatoes. Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net> - - - - - - - - - - - - - - - - - -

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