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FareShare Gazette Recipes -- December 1998 - O's



FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Oat And Hazelnut Scones with Apricots and Cardamom
Old-Fashioned Grated Sweet Potato Pudding
Olivada Spread
Olives in Cheese Pastry
Orange Sauce For Cranberry Bread Pudding

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                    *  Exported from  MasterCook  *
            Oat And Hazelnut Scones with Apricots and Cardamom
Recipe By     : Grains by Miriam Rubin (1995 Collins)
Serving Size  : 14   Preparation Time :0:30
Categories    : Biscuits/Scones                  Breads - Quick
                Fruit                            Nuts
                Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           hazelnuts -- peeled
     3/4                cut rolled oats
   1      cup           all-purpose flour -- PLUS
   1 1/3  cups          all-purpose flour
   1      tablespoon    baking powder
     1/2  teaspoon      baking soda
   1      teaspoon      ground cardamom
     1/2  teaspoon      ground ginger
     3/4  cup           cold unsalted butter -- cut
                        into small pieces
     3/4  cup           dried apricot halves -- chopped
     2/3  cup           lowfat buttermilk
     1/2  cup           granulated white sugar -- or less to taste
   2      large         eggs
   1      teaspoon      vanilla extract
Use moist California Apricots. Scones are best eaten within hours of 
coming from  oven but leftovers can be tightly wrapped and reheated. 
Tested: half recipe makes 7 scones. Instead of 1/4 cup white sugar, we 
used 2 tablespoons light brown sugar. Instead of ginger, we substitute 
a pinch of ground allspice. 12/98
1. Measure hazelnuts and pan-toast over medium low heat (4-5 minutes).
If they are not peeled, increase time to 15 minutes, shaking pan 
vigorously several times. The skins will be easier to remove. Let cool.
Coarsely chop.
2. Meanwhile process oats with 1 cup of the flour in a food processor
fitted with the metal blade until finely ground.
3. In a large bowl, stir together oat and flour mixture, the remaining
flour, baking powder, baking soda, cardamom, ginger and salt.  Cut in
butter with a pastry blender until the mixture forms fine crumbs. Add
the nuts and apricots and toss to distribute evenly.
4. Preheat the oven to 375F Degrees.
5. In a small bowl or measuring cup, beat together buttermilk, sugar, 
eggs and vanilla extract.  Drizzle over dry ingredients and mix just
until incorporated. 
6. Drop dough by 1/3-cupfuls spaced about 2 inches apart on a prepared
baking (cookie) sheets. 
7. Bake for 18 to 20 minutes or until scones are browned in spots on
the top. Transfer scones to a wire rack and let cool, loosely covered
with a dish towel, until warm. 
EACH 270cals, 14g fat.
Posted to FareShare 12-98 by Pat Hanneman <>
                   - - - - - - - - - - - - - - - - - - 
Nutr. Assoc. : 0 0 652 0 0 0 1553 0 0 0 0 0 0 0 0
                     *  Exported from  MasterCook  *
           Old-Fashioned Grated Sweet Potato Pudding - Corriher
Recipe By     : St. Louis Post-DispatchTaste Tested Recipe from Lipton
Serving Size  : 8    Preparation Time :0:00
Categories    : Side Dishes                      Sweet Potatoes
                Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Nonstick cooking spray
   1      pound         sweet potatoes -- 2-lg, peeled
                        and cut into chunks
     1/2  cup           packed dark brown sugar
     1/2  cup           packed light brown sugar
     3/4  teaspoon      salt
   2      teaspoons     ground ginger
   3      tablespoons   cornmeal
   1      large         egg
   2      large         egg yolks
   1      cup           heavy cream
   1      tablespoon    vanilla
Preheat oven to 325F degrees. Coat a 9-by-6-by-3-inch casserole with
cooking spray.
Finely chop sweet potatoes to texture of large rice in several batches 
in food processor, pulsing machine on and off. Combine sweet potatoes, 
brown sugars, salt, ginger and cornmeal in large mixing bowl. Stir in 
egg, egg yolks, cream and vanilla.
Transfer to casserole. Bake for 15 minutes. Stir from outside to middle.
Bake 10 minutes longer; stir again. Bake until lightly browned and just
set, about 15 to 25 minutes longer (for a total of about 40 to 50 
Serve hot or at room temperature.
Yield: 8 servings.
STORY: "Grated sweet potatoes were secret of Grandma's pudding," 
(Dec 1998) By Shirley O. Corriher. 
My grandmother's sweet potato pudding bears no resemblance to the 
modern marshmallow-topped versions. It is made in the traditional way 
of preparing sweet potatoes from her mother's time, a truly old, very 
different dish. One of my students took the pudding to a nursing home. 
She said that tears rolled down the cheeks of one of the patients as she 
ate these sweet potatoes. The woman said, "I haven't had sweet potatoes 
like this since I was a girl."
Nannie, my grandmother, grated the sweet potatoes raw; in the time of 
hand graters, this was quite a chore. The potatoes were a deep brownish 
orange by the time she finished. The predominant seasoning that she 
added was ginger -powdered, from the can. Fresh ginger was unknown.
The rest of the ingredients were simple - brown sugar, a little salt and
cornmeal, rich milk from Bessie, our cow, and a fresh egg. The cornmeal
prevents the egg proteins from curdling and aids in the thickening of 
the dish.
Nannie's baking techniques were outstanding. Notice in the recipe how 
she advises you to stir the custard after 15 minutes and again 10 
minutes later so that the outside edge that was beginning to set is now 
in the middle.  This prevents having a dish that is dry and overcooked 
around the edge before the center is done.
Baking is a good cooking method for sweet potatoes. Their deep orange 
color comes from carotenoid compounds, like beta carotene, which is 
supposed to help save us from disease. There are three types of red 
compounds in foods - the orange and orange-red carotenoids, the betalins
and the blue-red anthocyanins. Of all these, the carotenoids are the 
easiest for cooks to handle. Their colors are fat-soluble and very 
stable. They retain their nutrients and remain a good deep orange or 
red-orange even after lengthy baking. Pumpkins, squash, carrots, tomatoes,
red bell peppers - all can be thrown into nearly any dish and they will 
retain their color well.
Copyright (c) 1998, St. Louis Post-DispatchTaste Tested Recipe from The 
Lipton Kitchens
Posted on FareShare 12-98 by Pat Hanneman <>
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                     *  Exported from  MasterCook  *
                              Olivada Spread
Recipe By     : 
Serving Size  : 0    Preparation Time :0:00
Categories    : Appetizers                       Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Wish-Bone Italian or Lite Italian Dressing
   1      can           pitted ripe or Spanish olives -- (6 oz.) drained
   1      medium clove  garlic
     1/4  cup           loosely packed parsley
   3      tablespoons   grated Parmesan cheese
This Mediterranean spread is very quick to make, goes a long way...and
is quite impressive! 
In a blender or food processor, process all ingredients until coarsely
blended. Spread on fresh or toasted sliced French or Italian bread.
Makes about 1 cup spread. 
Taste Tested Recipe from The Lipton Kitchens 
Posted on FareShare 12/98 by JoAnn Pellegrino
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                         Olives in Cheese Pastry
Recipe By     : adapted from Finger Foods
Serving Size  : 50   Preparation Time :0:00
Categories    : Appetizers                       Cheese
                Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           all-purpose flour -- [250ml]
   1      pinch         cayenne pepper
     1/4  cup           butter -- [100g]
   1 1/4  cups          grated sharp cheddar cheese -- [150g]
                        Or any other tasty cheese you like
  50      small         stuffed green olives
   1                    egg -- lightly beaten
                        poppy seeds -- or cumin seeds
Mix the flour, pepper and butter together until well-combined. 
This can be done with a few pulses in a food processor if you wish. 
Add the cheese and mix until a ball forms.
Turn dough out onto a lightly floured surface and knead until smooth.
Cover and chill for 30 minutes.
Drain the olives on some paper towel.
Remove pastry from the refrigerator and roll it between two sheets 
of waxed paper to a thickness of 1/8 inch [3mm]. Cut 1 1/2-inch 
diameter [4cm] circles of pastry. Place an olive on each circle and 
close the pastry around it to seal. Roll it into a smooth ball.
Dip the tops of the balls first into the lightly beaten egg, then into 
the seeds. Place the balls on a greased baking sheet; cover and chill 
for 30 minutes.
Bake in a preheated 350F [190C] oven for about 15 minutes or until 
browned. Cool before serving.
Makes 50 pieces.
This recipe can be made a day ahead; not suitable for freezing.
Adapted from Finger Foods, a publication of The Australian Women's 
Weekly; 1990; ISBN 0 949128-26-0.
Formatted for MasterCook and contributed to FareShare 12-98 
by Hallie du Preez.
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                 Orange Sauce For Cranberry Bread Pudding
Recipe By     : Prudence Hilburn
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Desserts
                Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           butter or margarine -- room temperature
   1      cup           sugar
   1                    egg yolk
     1/4  cup           water
     1/4  cup           orange juice
Combine the softened butter, sugar, egg yolk, and water in a medium 
size saucepan.  Mix well.  Cook over medium heat until the sugar has
dissolved and the mixture starts to thicken.  Stir in the orange juice. 
Serve warm.
MC  and Posted to FareShare, J Pellegrino 12/98
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