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FareShare Gazette Recipes -- March 2001 - P's
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* Exported from MasterCook * Pastry for Fried Pies Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method
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3 cups flour
1/3 cup shortening
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 egg
1 1/4 cup buttermilkCombine the dry ingredients, cut in shortening. Mix the egg and buttermilk add to dry mixture, stir with a fork until well blended. Form into 12 balls. Roll each ball thin to about the size of a saucer. Fill one side with well drained fruit. Do not place fruit close to the edge of the pastry, leave about 1 inch for sealing. Wet the edge of dough and fold half over the fruit, press with fingers then use tines of a fork to seal. Fry in hot oil until golden brown on each side. Drain on paper towels. No buttermilk use: 1 cup canned milk 1 teaspoon sugar 1/2 teaspoon salt 3 tablespoons vinegar blended well. Contributed to the FareShare Gazette by Suzie <smay@tds.net>; 28 March, 2001. Year 4 Volume 03 Number 28 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 180 Calories (kcal); 7g Total Fat; (33% calories from fat); 5g Protein; 25g Carbohydrate; 16mg Cholesterol; 295mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates * Exported from MasterCook * Perfect Pizza Recipe By :Carol Mann Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method
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2 teaspoons yeast
3/4 cup warm water
2 Tablespoons sugar
1 teaspoon salt
2 cups flour
2 Tablespoons olive oilDissolve yeast in warm water with sugar. Add salt and 1 cup flour. Mix well. Add oil, then second cup flour and mix well. (I use my Kitchenaid mixer.) Knead on floured surface 5 minutes. Place ball of dough in bowl, cover, and let rise in warm place for 45 minutes. Punch down, roll out, and place in pizza pan. Top with sauce, cheese and desired toppings. Bake at 450 for 15 - 20 minutes. NOTES : Make this about an hour before dinner or you can even make it in the morning and let it sit out on the counter all day until you get around to assembling the pizza. I love using a pizza stone, but it's not necessary. Contributed to the FareShare Gazette by Carol <Chezchigoe@aol.com>; 8 March, 2001. Year 4 Volume 03 Number 08 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 1269 Calories (kcal); 30g Total Fat; (21% calories from fat); 29g Protein; 219g Carbohydrate; 0mg Cholesterol; 2146mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 1 1/2 Other Carbohydrates * Exported from MasterCook * Pickled Eggs Recipe By :Yvonne (Leptick) Fornwald Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method
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3 cups white vinegar
1 1/2 cups water
1 1/2 teaspoons salt
1 teaspoon whole cloves
2 tablespoons sliced ginger root
or 1/2 tsp. celery seed
or 1 tsp. whole peppercornsTie spices in bag and put into vinegar, salt and water. Boil 10 minutes. Remove spice bag and let cool. Hard cook 12 eggs. Put into cold water to cool rapidly. Remove shells. Pack eggs into quart jars. Pour cold vinegar solution over to cover. Seal. Let stand 2 days before using. Contributed to the Lampman 75th anniversary homecoming cookbook(1984) by Yvonne (Leptick) Fornwald. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 28 March, 2001. Year 4 Volume 03 Number 28 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pickled Pink Egg Appetizers Recipe By :Ron West <ronwest@bigfoot.com> Serving Size : 6 Preparation Time :0:15 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method
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1 1/2 cup white vinegar
1 tsp pickling spice
1 garlic clove -- peel and bruise
1 fresh bay leaves
6 hard-boiled eggs -- peeled
juice from pickled beets -- * optional* Use about 2 tablespoons of the juice from pickled beets if desired; gives a pink color and adds a pleasant taste. Simmer vinegar and spices uncovered for 10 minutes; cool slightly, add garlic and bay leaf. Pack eggs into a screw top jar, add vinegar mixture; cover and cool to room temperature. Refrigerate 7-10 days before serving, longer for stronger flavor. Serving Ideas : As an appetizer, or with cold cuts and a salad. Contributed to the FareShare Gazette by Art; 26 March 2001. Year 4 Volume 03 Number 26 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 88 Calories (kcal); 5g Total Fat; (52% calories from fat); 6g Protein; 4g Carbohydrate; 212mg Cholesterol; 63mg Sodium Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates | ||
* Exported from MasterCook * Pizza Cheesecake [Prize Winner] Recipe By :Jenni Dise Serving Size : 16 Preparation Time :1:05 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method
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1 cup seasoned bread crumbs
1/4 cup melted butter
1 package cream cheese -- (8 ounces) softened
1 cup ricotta cheese
2 eggs
1/2 teaspoon garlic powder
2 teaspoons dried Italian seasoning
3/4 cup finely shredded mozzarella cheese
1/3 cup minced pepperoni
1/2 cup very thinly sliced plum tomatoesPreheat oven to 350F In a small bowl, combine bread crumbs and melted butter. Press into a 9-inch springform pan and bake for 10 minutes. Remove crust from oven, set aside. Reduce oven to 325F In a medium bowl, cream together cream cheese and ricotta. Beat in eggs, one at a time. Stir in spices, 1/2 cup of mozzarella cheese and pepperoni. Beat just to combine and pour cheese filling onto prepared crust. Bake until set, about 45 minutes. Remove from oven and top with tomatoes and remaining 1/4 cup mozzarella cheese. Bake until cheese melts, about 8 minutes. Remove from oven and cool on rack. Makes 16 appetizer servings Prep time: 20 minutes Cook time: 45 minutes Description : "The Big Cheese Snacking Contest First Place Winner" Source : "First Place Winner Jenni Dise Phoenix, AZ" S(MC Format by Art) Contributed to the FareShare Gazette by Art; 7 March, 2001. Year 4 Volume 03 Number 07 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 139 Calories (kcal); 11g Total Fat; (68% calories from fat); 5g Protein; 6g Carbohydrate; 55mg Cholesterol; 291mg Sodium Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Pizza Dough (makes 1 14x15" thick pizza) Recipe By :The Pizza Gourmet Carl O. Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method
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1 pkg. dry yeast
1 1/2 cups warm water (105 to 115 F.)
2 tsp. salt
4 1/2 cups high gluten flour (all purpose flour or
bread flour may be used).
3 Tbsp. olive oilIn a bowl dissolve yeast in warm water. Add salt and 2 cups flour to make a thick batter. Blend for 30 seconds. Add olive oil and continue beating for an additional half minute to blend in the oil. Gradually add the remaining flour to form a soft dough that pulls away from the sides of the bowl. If it does not (too sticky), add a few sprinkles of flour. Turn the dough onto a lightly floured work surface counter top or bread board and knead with a strong push-turn-fold motion until smooth and elastic. Add sprinkles of flour if too sticky. Knead about 10 minutes. Place the dough in a greased bowl. Cover with plastic wrap and set aside to rise for about 1-1/2 hours. Uncover bowl and punch down the risen dough. Knead briefly to flatten. Re-cover and leave for 45 minutes. After dough has risen, place on lightly floured work surface. With the hands, flatten the dough and push into a rough rectangle. Let the dough rest for a few minutes so that it will not draw back. Roll into a rectangle slightly larger than the size of the stone (will shrink). Allow the dough to relax before lifting and placing on the peel which has already been generously sprinkled with cornmeal. (DO NOT PUT DOUGH ON PEEL BEFORE SPRINKLING WITH CORNMEAL). Brush olive oil over dough surface and add your favorite toppings. Note: I use the Cuisinart to mix the dough with great success. Contributed to the FareShare Gazette by Alice <ChefAlice@aol.com>; 11 March, 2001. Year 4 Volume 03 Number 11 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Polenta Stars in Orange Syrup Recipe By :The Rice Cookbook; Australian Women's Weekly Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method
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1/2 cup chopped seedless dates -- (80 g)
1/2 cup chopped dried apricots -- (75 g)
1 tablespoon finely chopped glace ginger -- (15 mL)
2 tablespoons Cointreau -- (30 ml)
1/2 cup white short-grain rice -- (100 g)
3 cups milk -- (750 mL)
1 1/4 cups cream -- (300 mL)
1/3 cup firmly packed brown sugar -- (65 g)
2 tablespoons orange marmalade -- (30 ml)
1/2 cup polenta -- (85 g)
1/2 cup chopped toasted walnuts -- (60 grams)
plain flour for coating -- could substitute
potato flour or rice flour
2 eggs -- lightly beaten
polenta -- extra
vegetable oil -- for deep frying
1/3 cup caster sugar -- (75 g)
**Orange Syrup**
3 strips orange rind
1 cup orange juice -- (250 mL)
1/2 cup maple-flavoured syrup -- (80 mL)
2 tablespoons caster sugar -- (30 ml)
1 tablespoon Cointreau -- (15 mL)Grease a 26cm x 32cm (10x12-inch) Swiss roll pan. Line the base and 2 opposite sides of the pan with parchment paper. Combine the dates, apricots, ginger and liqueur in a bowl. Combine the rice, milk, cream, brown sugar and marmalade in a large pot. Stir over low heat until the sugar is dissolved. Bring to a boil; add polenta and simmer, uncovered, about 15 minutes or until rice is tender; stirring occasionally. Stir in the date mixture and the nuts. Spread the mixture into the prepared pan. Cover and refrigerate for 3 hours or until firm. Cut the mixture into 7cm (2 3/4-inch) star shapes. Toss stars in flour. Shake away any excess flour then dip in eggs and extra polenta. Deep-fry stars in hot oil until lightly browned; drain on absorbent paper. Toss stars in caster sugar; serve with orange syrup. **Orange Syrup** Cut rind into strips. Combine rind, juice, maple syrup and sugar in small pan. Stir over low heat until sugar is dissolved. Simmer uncovered, without stirring, about 10 minutes or until slightly thickened. Stir in liqueur. Serves 4 to 6. Polenta stars and orange syrup can be made a day ahead. Storage : Covered, in refrigerator. Not suitable to freeze or microwave. The Rice Cookbook; Australian Women's Weekly; 1999; ISBN 1-86396-033-3. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 31 March, 2001. Year 4 Volume 03 Number 31 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 434 Calories (kcal); 18g Total Fat; (38% calories from fat); 10g Protein; 56g Carbohydrate; 122mg Cholesterol; 107mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fruit; 3 1/2 Fat; 1 Other Carbohydrates * Exported from MasterCook * Potato, Bacon & Cheddar Tart w/Crème Fraiche/Spinach Salad Recipe By :Chef Michael Smith; The Inn Chef Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-03 Mar. 2001 Amount Measure Ingredient -- Preparation Method
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**The Potato Tart**
2 pounds bacon -- room temperature
1 onion
3 garlic cloves -- minced
2 tablespoons minced thyme
3 cups grated aged cheddar cheese
5 large baking potatoes -- (5 to 7)
[high starch]
Salt and pepper -- to taste
**The Crème Fraiche**
1 cup heavy cream
1 tablespoon buttermilk
**The Spinach Salad**
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons whole grain mustard
8 ounces spinach leaves -- cleaned and dry
Salt and pepper -- to tasteThe Potato Tart Line a cast iron skillet with parchment paper. Spray it with a light coating of vegetable oil. Trim the paper's edges so that it just clears the top edge of the pan. Carefully arrange the bacon in a radial pattern from the center of the pan to the lower edge and then up and over the rim. Let the ends hang over the rim. The slices should overlap slightly around the sides of the pan and the bacon will be thicker in the center of the pan. To reduce the thickness of the bacon in the pans center stagger every other piece starting it two inches from the center and extending it further than the adjacent slices. With the palm of your hand, flatten the center area, leaving no holes through the bacon. Grind some pepper onto the bacon and then sprinkle on several tablespoons of the grated cheddar. Without peeling the potatoes slice them thinly. The slices should be uniform and about 1/4 inch thick. Use a mandolin if you have one. Arrange a circular pattern of overlapping slices around the inside bottom edge of the pan on the bacon. Continue arranging overlapping layers of the potatoes until the bottom is evenly covered. Season the potatoes with salt and pepper. In a bowl mix together the onions, garlic and thyme. Sprinkle some of the mixture onto the potatoes. Continue with a layer of the grated cheese. Cover with another layer of the potato pressing it down firmly before continuing to alternate layers of the potatoes, onion mixture and cheese until the pan is full. When the layers reach the top of the pan keep layering several more until they stick up above the pans edge. Inset the final few layers an inch or so from the previous layer. Taking one slice at a time fold the overhanging bacon neatly up and over the top of the tart. Continue folding until all the bacon is folded over. Trim a small piece of paper and place it in between an oven-proof lid and the bacon. This will prevent the bacons ends from pulling away and shrinking during cooking. Place the tart on a baking sheet and bake it in a 350-degree-F. oven for 2 1/2 to 3 hours until it is done. Use a small thin bladed knife to check for doneness, insert into the tart judging resistance. It should insert easily when the tart is done. Pour off any accumulated fat around the edges. * Let the tart stand for a few minutes then invert it onto a cutting surface. Slice it into wedges. Serve it immediately or reheat it in a microwave. The Crème Fraiche Mix the cream and buttermilk together and then pour them into a clean container. Let them rest covered overnight (8-12 hours) as the mixture thickens then place it in a refrigerator to thicken further. The Spinach Salad Mix the olive oil, red wine vinegar, mustard and seasonings together. Dress the spinach with the vinaigrette by tossing it gently to coat the leaves. The Plate! Make the spinach salad. Place a pile of it on a service plate. Place a slice of the tart on the salad and top with a spoonful of the crème fraiche. Chef Michael Smith; The Inn Chef; <www.innchef.com> MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie <buddy@connect.ab.ca>; 3 March, 2001. Year 4 Volume 03 Number 03 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - |
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