Recipes Included On This Page Pear and Dried Cranberry Stuffing Peasant Bread Pork Medallions With Spiced Crust Potage Saint-Germain Potato And Bacon Chowder Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Pear and Dried Cranberry Stuffing Recipe By :Lin Connery in the Calgary Herald; 24 December 2000 Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 cups lightly packed cubed bread -- (2.5 L) [French, Italian or white] 1/3 cup butter -- (75 mL) 1 large onion -- finely chopped 1 stalk celery -- finely chopped 1 teaspoon dried crumbled sage -- (5 mL) 1 teaspoon dried thyme -- (5 mL) 3/4 teaspoon salt -- (4 mL) 1/2 teaspoon ground pepper -- (2 mL) 1/2 teaspoon ground nutmeg -- (2 mL) 2 large eggs 19 ounces canned pears -- (391 mL) 1 cup dried cranberries -- (250 mL) Preheat oven to 450F (225C). Spread cubed bread on baking sheets in a single layer and toast, turning as needed, until golden, about 7 to 10 minutes. Reserve in a large bowl. Reduce oven temperature to 350F (180C). Melt 2 tablespoons (30 mL) butter in a skillet over medium heat. Add onion and celery; cook, stirring occasionally, for 5 minutes or until translucent. Stir in sage, thyme, salt, pepper and nutmeg. Stir into the toasted bread cubes. Open the can of pears and drain the juice into a measuring cup. Chop pears into small pieces and stir, together with the cranberries, into the bread mixture. Taste and adjust seasonings if necessary. Add enough water to the reserved pear juice to make 1 1/2 cups. Whisk in the eggs and pour over the bread mixture, stirring to combine evenly. Use a little bit of the remaining butter to coat a 12-cup (3-L) shallow casserole dish. Spoon the bread mixture into the dish and dot the top with butter. Cover tightly with aluminum foil. Bake in preheated 350F (180C) oven for 15 minutes. Remove the foil and bake for an addition 20 minutes or until browned. Makes 8 servings as a vegetarian main course or 12 servings as a side dish. From Lin Connery in the Calgary Herald; 24 December 2000; courtesy California Cling Peach Board. According to the article, this stuffing also works well with chicken, pork chops and game birds such as duck or goose. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 11 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 75 Calories (kcal); 6g Total Fat; (68% calories from fat); 1g Protein; 5g Carbohydrate; 45mg Cholesterol; 199mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates * Exported from MasterCook * Peasant Bread Recipe By :Frugal Gourmet Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 cups tepid water 3 packages fast rising yeast 3 pounds unbleached white bread flour 1 1/2 teaspoons salt -- dissolved in 1 1/2 teaspoons water Cornmeal Dissolve the year in the water, let stand five minutes. Stir to dissolve. Using a small paper sack, weigh out a total of 3 pounds flour. Make a batter of the water and yeast, together with 6 cups of the weighed out flour. Beat for 10 minutes with the paddle of an electric mixer. It should pull away from the sides of the bowl. Add the salted water. Add the remaining flour and knead for 5 minutes with the dough hook. Place the dough on a plastic board or counter top, cover with metal bowl. Let rise for 1 to 2 hours until doubled in bulk. Punch down and let rise for 1 1/2 hours. Punch down again, mold into 6 loaves. Cut slits in loaves, brush with egg wash and top with poppy seeds or sesame seeds. Preheat the oven to 450º. When loaves have double their original size, bake for about 25 minutes. Cool on rack. Note: One thing to remember is not to make the dough too stiff, that way it will end up with a soft interior, full of holes and a crusty exterior. Contributed to the FareShare Gazette by Jennie <BarFav@aol.com>; 5 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 537mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Pork Medallions With Spiced Crust Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- port medallions (boned pork chops) -- ¥ 1 1/2 cups fresh breadcrumbs 1 teaspoon curry powder 1 teaspoon ground cumin 1 tablespoon chopped parsley 1 teaspoon chopped thyme Salt and freshly ground pepper Olive oil, for frying Salad greens for serving Lightly rinse pork medallions with cold water until they are well wetted. Place them on a large plate or tray with drying. In a shallow bowl, combine the breadcrumbs, with the spices, herbs, salt and freshly ground pepper mixing well. Sprinkle half the breadcrumb mixture evenly over the medallions, pressing down well. Turn the medallions and repeat with the other side. Heat a little olive oil in a frying pan. Fry the crumbed medallions on each side for about 6 minutes. Remove to a platter and keep warm for about 5 minutes before serving. Serve each medallion on a bed of salad greens. Contributed to the FareShare Gazette by Sundarah <sundarah@dingoblue.net.au>; 1 January, 2001. <http://fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 49 Calories (kcal); 1g Total Fat; (14% calories from fat); 2g Protein; 9g Carbohydrate; trace Cholesterol; 92mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Potage Saint-Germain Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 meaty ham bone (about a pound or more) 4 1/2 cups water 2 cups chicken broth 1 pound dried split peas -- rinsed and soaked according to package directions 2/3 cup onion -- finely chopped 1/3 cup carrots -- finely chopped 1/3 cup celery -- finely chopped 1/2 tsp sugar Freshly ground pepper 2 1/2 cups milk 1 cup whipping cream 3/4 cup finely chopped ham -- (from bone) Dry sherry -- (optional) Place the ham bone in a large pot (8-12 quarts). Add the water, chicken broth and peas. Bring to a boil, reduce the heat and simmer, stirring occasionally, for 30 minutes. Add the vegetables and seasoning and continue to simmer gently for 30-45 minutes or until the peas are very soft and the mixture is thick. Remove the ham bone. Gradually stir in milk and cream. Add the chopped ham (cut from bone) and simmer, stirring occasionally, for 10 minutes. Adjust seasoning as necessary. Serve immediately. Dry sherry should be offered at the table to be added as desired. Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 27 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 224 Calories (kcal); 19g Total Fat; (73% calories from fat); 6g Protein; 9g Carbohydrate; 68mg Cholesterol; 333mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Potato And Bacon Chowder Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-1 Jan. 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 cups chicken broth 3 pounds russet potatoes -- peeled and diced 6 slices bacon, chopped 1 tablespoon butter 1 large onion -- finely chopped 2 tablespoons all-purpose flour 1/2 cup cream Freshly ground pepper Combine stock and potatoes in a large (6-8 quart) pot. Bring to a boil and keep at a high simmer until the potatoes are almost tender (about 12-15 minutes). Remove from heat. In a skillet, saute chopped bacon until crisp. Remove to paper towels with a slotted spoon. Drain off all but 2 tablespoons bacon grease. Add the butter to the bacon grease and saute onions over medium heat until soft. Add the flour and gently whisk until incorporated. Continue stirring flour and onion mixture for 3-5 minutes. Slowly stir in one cup of the liquid from the potatoes. When fully combined, add the onion mixture to the potatoes and carefully stir until incorporated. Add the cream and heat, stirring frequently, for 10 minutes. Season to taste with pepper and serve sprinkled with bacon. Formatted in MasterCook by Art Subscribe to our Free FareShare Recipe Exchange Gazette http://www.fareshare.net Contributed to the FareShare Gazette by Art; 28 January, 2001. <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 296 Calories (kcal); 8g Total Fat; (25% calories from fat); 10g Protein; 46g Carbohydrate; 23mg Cholesterol; 741mg Sodium Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

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