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FareShare Gazette Recipes -- December 1998 - E's



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Recipes Included On This Page

Escarole Soup with Variations
Ewande - (Fried Bow Wings or Bow Knots)
Extra-Easy Apple Kuchen

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                     *  Exported from  MasterCook  *
                      Escarole Soup with Variations
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheese                           Ground Beef
                Sausage                          Soups,Stocks & Chowder
                Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cloves        minced garlic
   2      lg. heads     escarole
                        oil or salt pork
   2                    eggs
                        grated cheese
                        salt and pepper
   1      qt.           chicken stock, fresh or canned
Pour enough oil to barely cover the bottom of a large sauce pan, 
approximately 8 quart size. If using salt pork, mince finely and 
simmer until melted  down; approximately a 2" square piece. Add 
chopped garlic and saute until barely brown. If you choose, you 
can spoon out much of the garlic and salt pork as the flavor is 
now in the shortening.
Meanwhile, thoroughly wash the escarole and add it to pot with just 
the water clinging to leaves after washing. Cover pot and simmer until 
the escarole cooks down which should not take more than 5 minutes or so.
Add chicken stock which should cover escarole by a few inches or until 
you think you have a sufficient quantity of liquid. As you cook it 
several times you will come to know how much liquid to add depending on 
how much broth you prefer. Cook about 10 minutes or until escarole is 
Beat eggs in small bowl and add as much grated cheese as desired which
again is a matter of taste. It should be at least several tablespoons. 
Add salt and pepper. Bring escarole to a gently rolling simmer and as it 
boils, slowly pour the egg mixture into the soup, stirring as you pour. 
Turn off soup and serve immediately. This soup improves with age and is 
excellent as a leftover. This dish was a staple during the depression and
especially on holidays as a first or second course. It was made without 
salt pork for Christmas Eve and with little meatballs for Christmas or 
Thanksgiving when meat was a treat.
Variations of Escarole Soup
Serve without the egg mixture if desired or with little meatballs as
1/2  lb chopped meat
1 egg
1 T parsley
salt and pepper
3 T grated cheese
Shape into tiny meatballs and drop into bubbling soup for about 5 minutes.
Escarole & Bean Soup:
Make soup as above with or without meatballs. Do not add egg mixture. 
Add 2 cans of cannellini beans along with broth, just before escarole is 
cooked through.
With Sausage:
Use sausage meat or squeeze meat from casing. Brown in stockpot, taking 
care to separate meat as it cooks. Pour off most of the drippings using 
just enough for shortening for the basic recipe. Make the basic escarole 
soup, however, do not add the egg mixture.
Posted on FareShare 12-98 by Grazie Adams <>
Grazie AKA Grace
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                 Ewande - (Fried Bow Wings or Bow Knots)
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Cookies                          Italian
                Desserts                         Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    eggs
   1      tsp.          almond flavoring
   3      tbsp.         granulated sugar
     1/2  cup           confectioners sugar
   3      cups          flour
     1/4  tsp.          salt
     1/2  tsp.          orange flavoring
   2      tbsp.         butter, softened
                        oil for frying
Beat eggs, sugar, salt and flavorings.   Place flour on board, cut in 
butter, add eggs and knead until a smooth ball.  If dough is too soft, 
gradually add a little flour.  Divide dough in 4 pieces, roll each 
piece to 1/4" thickness on floured board.  Cut with pastry cutter into 
thin strips, 6" long and 1" wide, tie into a loose knot. Deep fry until 
golden brown, drain and sprinkle with confectioners sugar.
6 cups flour
6 eggs
1/2 cup lard, softened
1/4 cup sugar
2 tbsp. baking powder
1 tsp. salt
oil for frying
1 cup confectioners sugar
Follow blending and kneading directions above.  Cut dough into strips, 
tie into a knot.  Fry then drain on paper towels.  Cool and sprinkle with
powdered sugar.
Italian Cookies posted on FareShare 12-98 by Grazie Adams 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                         Extra-Easy Apple Kuchen
Recipe By     : Linda Wegryn from a Water-aerobic Pot Luck
Serving Size  : 16   Preparation Time :0:00
Categories    : Apples                         Desserts
                Quick And Easy                 Using Cake/Brownie Mixes
                Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      lg. box       caramel cake mix -- or your choice
     1/2  cup           margarine
   2 1/2  cups          McIntosh or other cooking apples 
                         -- peeled/sliced (2 1/2 to 3)
     1/2  cup           sugar
   1 1/2  teaspoons     cinnamon
   1                    egg -- or 2 egg whites
   1      cup           sour cream
Heat oven to 350 F. Put cake mix and melted margarine in bottom of 13x9"
baking pan. Mix and press. Bake for 10 minutes. Remove from oven. 
Meanwhile prepare apples. Spread apple slices on top of cake mixture. 
Sprinkle with cinnamon and sugar. Mix egg and sour cream and dot on top 
of apples. (This will not cover apples). 
Bake for 22-25 minutes. Do not overbake.
Recipe from Linda Wegryn 
From Water Aerobic Pot Luck, 1998
MC formatting and posting on FareShare 12-98 
by  ICQ# 12099532
                   - - - - - - - - - - - - - - - - - - 
NOTES : This was the hit of the pot luck. Linda said she always used
        more than the 2 1/2 cups apples required.  She said she 
        thinks Duncan Hines makes the Caramel Cake Mix. Butter, yellow 
        and spice cake mixes can be substituted. She thought this recipe 
        may have come from Betty Crocker or Pillsbury.


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