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FareShare Gazette Recipes --November 1998 - S's
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* Exported from MasterCook * Sage Roasted Turkey Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Apples Citrus
Holidays Main Dishes
Turkey Volume 2, Nov. '98Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup apple cider or unsweetened apple juice
1/3 cup apple jelly
1/4 cup margarine or butter
1 seedless orange
12 pounds fresh or frozen turkey (12 - 14 lbs)
-- thawed if frozen
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Leaves from 1 bunch fresh sage
3 large tart apples -- cored, and cut into wedges
Cider Pan Gravy
Red and green seedless grapesHeat oven to 425 degrees F. In small saucepan over medium heat, stir apple cider, jelly, and margarine until jelly and margarine are melted and mixture is blended and smooth. Remove from heat. Grate peel from orange; set aside. Cut orange in half, squeezing juice from one half into mixture. Slice remaining half; set aside. Remove giblets and neck from turkey; set aside for other use. Rinse turkey under cold running water; drain well; pat thoroughly dry with paper towels. Rub turkey all over with reserved orange peel; sprinkle inside and out with salt and pepper. Gently loosen skin over entire turkey breast by inserting fingertips between skin and flesh. Arrange as many sage leaves as desired over flesh; pat skin back into place. Stuff neck and body cavities of turkey loosely with apple wedges, reserved orange slices, and remaining sage leaves, reserving a few for garnish; close both cavities with skewers. Tie legs together; tuck wings under body. Place turkey, breast side up, on rack in shallow roasting pan; brush all over with reserved cider mixture. Roast 15 minutes; reduce oven temperature to 325 degrees F. Roast 4 to 4 1/4 hours longer until breast skin is crisp and golden and juices run clear when thigh is pricked with fork, or until meat thermometer registers 180 degrees F.; baste bird every 20 minutes, first with remaining cider mixture, then with pan drippings. If turkey seems to be browning too quickly, cover loosely with foil. Remove turkey to platter,reserving drippings in pan for Cider Pan Gravy. Let turkey rest, covered lightly with foil, 20 minutes while you prepare gravy. Remove skewers and string from turkey to carve; serve turkey garnished with reserved sage leaves and grapes, and accompanied by gravy and cranberry sauce. This recipe was found on http://www.culinarycafe.com Posted to FareShare 11/98 by JoAnn Pellegrino - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Salad Al Forno (Al Forno Restaurant) Recipe By : Chef-Owners Johanne Killeen & George Germon, Al Forno Serving Size : 6 Preparation Time :0:00 Categories : Salads Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon dijon mustard
1/4 cup red wine vinegar PLUS
2 tablespoons red wine vinegar
1/2 cup virgin olive oil
3/4 teaspoon kosher salt
6 cups cabbage -- finely shredded
1 3 ounce sla bacon -- cut in 1/2" cubes
3 cups mixed bitter greens (radicchio/endive/escarole)
3 cups mixed leafy lettucesMake a vinaigrette by whisking together the mustard and 1/4 cup vinegar in mixing bowl. Slowly whisk in the olive oil. Add up to 3/4 teaspoon salt, and then fold in the cabbage. Set aside for 1 hour at room temperature, so the cabbage has a chance to marinate. Or, you may prepare the recipe up to this point & refrigerate overnight. Allow cabbage to return to room temperature before proceeding with recipe. Preheat the broiler, and lay out the bacon on a pie plate or baking sheet. Broil the bacon, turning it once, for about 5 minutes, or until it browns. Remove the bacon from the broiler, and immediately add the remaining vinegar to the pan. Swirl together, and pour the vinegar and bacon into cabbage. Toss. Line a large platter or individual salad plates with the bitter greens and lettuces. Top with cabbage mixture and serve immediately. Chefs Johanne Killeen and George Germon are married and run a restaurant called "Al Forno" in Providence, RI. Much of the food they serve involves grilling as George has a passion for making fires and cooking food on them. Many of their recipe ideas are brought back from Tuscany. This recipe is from their book Cucina Simpatica, Robust Trattoria Cooking, Harper Collins ISBN 0 06 016119 1 Posted to FareShare 11/98 by JoAnn Pellegrino <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Dip Recipe By : Me
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers Luncheon
Seafood Dips/Spreads
Shrimp Volume 2, Nov. '98Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Mayonnaise
3/4 Cup Onion -- chopped
3/4 Cup Celery -- chopped
1 8 ounce Cream cheese -- softened
1 Can Tomato soup
1 Package Knox gelatin (1 oz)
3 6 ounce can ShrimpPut tomato soup (undiluted) in pot until it comes to a slow boil. Put gelatin in bowl with 1/4 cup water to dissolve. Add cream cheese in with tomato soup until melted. Mix rest of ingredients together and fold into soup mixture. Pour into greased mold and refrigerate. Posted on FareShare 11-98 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shrimp Sauce Recipe By : Dana Yoder Serving Size : 1 Preparation Time :0:00 Categories : Sauces Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pt Mayonnaise -- (Kraft, not Dukes)
1 tbsp sugar
1/4 tsp salt
1/4 tsp garlic juice or puree
1 tbsp ketchup
1 tbsp Tabasco sauce
1 tsp paprika
1/2 tsp white pepperMix well and chill. Serve with Shrimp or other seafood. Posted on FareShare 11-98 by Bright <bright@twave.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Simple Beijing-Style Marinated Cucumber Salad -Hom Recipe By : Ken Hom, Entrees: Great Food (bbc)
Serving Size : 4 Preparation Time :0:00
Categories : Asian Salads
Volume 2, Nov. '98 CucumbersAmount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 pounds cucumbers; English
2 teaspoons salt
1 tablespoon chili bean sauce -- see pantry note
1 teaspoon light soy sauce
1 teaspoon sugar
1/2 teaspoon chili oil
2 teaspoons sesame oilCut the unpeeled (thin skinned) cucumbers into 1 (2.5 cm) inch slices, sprinkle with the salt and put them into a colander to drain for 20 minutes. Squeeze the cucumber slices in a dish towel to remove any moisture. Blot them dry with paper towel. In a small bowl, mix the chili bean sauce, soy sauce, sugar, chili oil and sesame oil. Toss the cucumber slices in this sauce and let them sit in the refrigerator overnight. Drain off any excess moisture before serving. PANTRY NOTE: Chili bean sauce is a hot and spicy seasoning made from soy beans and chilies. Look for it at the grocery store in jars, where it might also be called hot bean paste, hot bean sauce, or chilie bean paste. It keeps for quite a long time when stored in the refrigerator. Don't confuse it with chili sauce, which is hotter and made without beans. My good friend, Lillian Robyn, is originally from Beijing. Now married to an American and living in America, she still cooks in the Beijing style. A meal in her home is always a special treat for me. I have enjoyed this refreshing salad at her home many times. It can be prepared hours ahead and is thus perfect for multi-course meals or simply by itself with hot rice. --Ken Hom in GREAT FOOD, 1998 (BBC). See also: * www.greatfoodtv.com *FareShare Gazette: 11/06/98 by Pat Hanneman (kitpath@earthlink.net) - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Sour Cream Whole Wheat Waffles -Lukins Recipe By : USA Cookbook by Sheila Lukins Serving Size : 4 Preparation Time :0:00 Categories : Pancakes/Waffles Volume 2, Nov. '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole wheat flour
1/2 cup all-purpose flour
2 tablespoons light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 large eggs -- separated
1 cup sour cream
1 cup milk
1/3 cup unsalted butter -- melted
1/2 cup chopped pecans -- optional
***FOR SERVING***
unsalted butter
pure maple syrupPreheat a nonstick waffle iron. Combine both types of flour, the brown sugar, baking powder, salt and cinnamon in a bowl; set aside. In another bowl, whisk together the egg yolks, sour cream, milk and melted butter. Sift the flour mixture into the liquid, and mix just to combine. Beat the egg whites until stiff, then fold them into the batter with a rubber spatula. Pour 1/2 cup of the batter into the center of the preheated waffle iron. Quickly spread it out toward the edges with a rubber spatula. If desired, sprinkle 1 tablespoon of the chopped pecans over the batter. Close the top and cook for 2 minutes. Remove the waffle; repeat procedure with the remaining batter and pecans. Serve waffles immediately with butter and syrup. SOURCES: 1) From USA Cookbook, by Sheila Lukins. New York: Workman Press, 1997. 2) [url: http://www.charleston.net/pub/entertain/food/waffles0819.htm "Weekend waffle," Wednesday, August 19, 1998 By ANN BURGER, Post and Courier Food Editor] 3) As edited by kitpath@earthlink.net for mastercook 10/98 Posted on FareShare 11-98 by Pat Hanneman Notes: Sprinkling the pecans on top of the batter when it's in the waffle iron ensures equal distribution of the nuts, Lukins says. Makes 8 waffles, serves 4. Make these fresh. - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spiced Peaches Recipe By : Marlene Sorosky's Year Round Holiday Cookbook Serving Size : 14 Preparation Time :0:30 Categories : Volume 2, Nov. '98 Fruit Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cans peach halves (1 pound, 13 oz. size) 1 1/4 cups light brown sugar firmly packed 1 cup white vinegar 2 cinnamon sticks 2 teaspoons whole allspice 4 teaspoons whole cloves 14 teaspoons currant jelly Drain peaches, reserving syrup. Combine syrup with brown sugar, vinegar, cinnamon sticks, allspice and cloves. Bring to a boil and simmer for 10 minutes. Add peaches and simmer for five minutes. Cool peaches in syrup at room temperature for 4 to 8 hours. With slotted spoon, lift peaches from syrup, and remove any whole spices that cling to the peaches. Refrigerate in a shallow casserole. These may be served chilled, or you may prefer to place the halves on a cookie sheet, dot with jelly and run under the broiler until the jelly melts and the peaches are warm. Posted on FareShare 11-98 by Linda M. <muckerheide@mediaone.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Spicy Pork with Fragrant Basil -Hom Recipe By : Ken Hom, Entrees: Great Food (bbc)
Serving Size : 4 Preparation Time :0:00
Categories : Asian Main Dishes
Pork Volume 2, Nov. '98Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 tablespoons peanut oil
3 tablespoons coarsley chopped garlic
3 tablespoons finely chopped fresh red chilies -- seeds removed
1 pound ground pork
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons Thai fish sauce
1 tablespoon oyster sauce
2 teaspoons sugar -- or less
2/3 cup chicken stock
A large-handful fresh basil leavesHeat a wok or large frying pan over a high heat until it is hot. Add the oil and when it is very hot and slightly smoking, add the garlic and chilies and stir-fry for 30 seconds. Then add the pork and continue to stir-fry for 3 minutes. Then add the cilantro, fish sauce, oyster sauce, sugar and stock. Continue to stir-fry for 3 minutes. Then add the basil and stir-fry for another minutes. Turn on to a warm platter and serve at once. ABOUT THE RECIPE: This is a mouth-watering Thai-inspired dish. The ground pork is quickly stir-fried and tossed with so much fragrant basil that the seasoning almost plays the role of a fresh vegetable. Thai cookery, it seems, can never use too much basil. And then, it is used to such good effect, helping to produce a marvelously aromatic dish that goes extremely well with plain rice. It is easy to make and is therefore ideal for a quick but exotic family meal. --Ken Hom in GREAT FOOD, 1998 (BBC). See also: *www.greatfoodtv.com *FareShare Gazette: 11/06/98 by Pat Hanneman (kitpath@earthlink.net) - - - - - - - - - - - - - - - - - - Serving Ideas : Rice and cucumber salad Nutr. Assoc. : 0 0 0 0 3292 0 0 0 3505 0 * Exported from MasterCook * Sun-Dried Tomato-Mozzarella Appetizers Recipe By : Jo Anne Merrill
Serving Size : 20 Preparation Time :1:00
Categories : Appetizers Volume 2, Nov. '98
Cheese Sun Dried
TomatoesAmount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint cherry tomatoes
1/4 pound mozzarella cheese, part skim milk -- diced
1/4 cup olive oil
1 garlic clove -- minced
2 tablespoons fresh basil leaf -- minced
1/4 cup sun-dried tomatoes, oil-packed
black pepper* If using oil-packed tomatoes, drain well and pat dry. Mince. If using dehydrated, soak in water for a few minutes according to directions on package. Dry, then mince. Cut mozzarella into 1/4-inch cubes. Chop fresh basil leaves finely. Mince garlic clove; use more garlic if preferred. Combine the cheese, basil, garlic, sun-dried tomatoes and black pepper in small bowl. Add the olive oil and blend well. Cover and refrigerate 1 hour to blend flavors. Just before serving, prepare cherry tomatoes by removing the stem end, cutting a thin slice from bottom of tomato to keep it setting straight and removing center from tomatoes with melon baller or small spoon. Sprinkle inside of tomatoes very lightly with salt and invert on paper towels to drain briefly. Stuff the tomatoes with the cheese mixture, garnish with small basil leaves and serve immediately. Posted on FareShare 11-98 by Robin <GrassRats@aol.com> - - - - - - - - - - - - - - - - - - NOTES : For best flavor fresh tomatoes should not be refrigerated; plan on
serving these soon after filling. * Exported from MasterCook * Sweet Potato Pecan Bread Recipe By : The Ultimate Bread Machine Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Volume 2, Nov. '98 Bread Machine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 teaspoons yeast
3 cups bread flour
4 tablespoons rolled oats
1/2 teaspoon cinnamon
2 pinches nutmeg
1 1/2 teaspoons saltv 2 tablespoons brown sugar -- dark
3 tablespoons powdered milk
3 tablespoons butter or margarine
3/4 cup sweet potatoes,mashed -- cooked
3/4 cup water
3 tablespoons raisins -- dark
1/3 cup pecans -- choppedPlace all ingredients in machine and push start! Use raisin bread cycle, adding fruit and nuts at beep. From THE ULTIMATE BREAD MACHINE COOKBOOK by Lacalamita Yield: 1 loaf Posted on NVN #134214 by Laguda on 06/12/94, MM format Posted on FareShare 11-98 by JoAnn <gigimfg@ix.netcom.com> - - - - - - - - - - - - - - - - - -
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