Recipes Included On This Page Bananas Foster Bannock Basil and Sundries Tomato Bread Beef Stroganoff Berry Coconut Cake Biga Broccoli and Millet Baked in Yogurt Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Bananas Foster Recipe By :In the Kitchen with Bob Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons butter 1 1/2 cups brown sugar 3/4 teaspoon cinnamon 1/3 cup banana liqueur 6 bananas, peeled, cut in half lengthwise, then halved crossways 1/3 cup rum -- (1/3 to 1/2) 6 scoops vanilla ice cream 1. Melt the butter in a flambe pan or skillet over medium-high heat. Add the sugar, cinnamon, and banana liqueur, and stir all together. Heat for a few minutes more, then place the halved bananas into the sauce and saute until soft and lightly browned. 2. Pour the rum on top, but do not stir it into the sauce. Allow it to heat slightly, and then slightly tilt the pan and touch a match to the edge of the pan until the fumes catch (BE VERY CAREFUL HERE ... THIS MAY FLARE UP QUITE HIGH, DEPENDING ON THE ALCOHOL CONTENT OF THE RUM ... AVOID GETTING ANY SAUCE ON YOUR SKIN WHEN YOU DO THIS!). Allow the sauce to flame until it dies out, swirling the pan to prolong the flame so all the alcohol burns off. 3. Place 1 scoop of ice cream in each of 6 dessert dishes. Then carefully lift out the bananas and place four pieces over each portion of ice cream. Then spoon the hot sauce over the top of all. Contributed to the FareShare Gazette by Robin <GrassRats@aol.com>; 5 May 2001. Year 4 Volume 05 Number 05 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 441 Calories (kcal); 19g Total Fat; (41% calories from fat); 2g Protein; 56g Carbohydrate; 60mg Cholesterol; 184mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat; 3 1/2 Other Carbohydrates * Exported from MasterCook * Bannock Recipe By :Edmonton Journal July 1995 Serving Size : 1 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1/4 teaspoon salt 1 teaspoon baking powder 1/3 cup cold water 2 tablespoons powdered milk -- optional 1 tablespoon melted butter -- optional Add the water to an even mixture of the dry ingredients to form a dough. Divide into patty-sized pieces. These can be fried in a little oil. Or, if you're canoeing and not worried about weight you can deep fry the bannock. If you choose this method do not forget the baking powder or roll the dough into balls. This can cause it to explode. Before deep frying, test the heat of the fat by dropping in a small piece of dough. If it sizzles, it's ready. A solid vegetable shortening is recommended for camping because it hardens when cool, making for easier packing. Bannock can also be rolled into strips, rolled onto a stick and slowly baked above hot coals. For Jam Dogs or Jam Twists: Form the dough into the shape of a hot dog bun. Poke your finger into one end and then place a stick into the hole. Bake above coals, being sure to slowly turn the stick. When it's golden-brown and done, fill the hole with your favorite jam. This particular recipe is from the Edmonton Journal, July 1995 but I have been making bannock for many years from recipes the same as this one or very similar. The Jam Twists were a favourite at campfires when I was young. MC formatted by Hallie. Contributed to the FareShare Gazette by Hallie; 21 May, 2001. Year 4 Volume 05 Number 21 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Basil and Sundries Tomato Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup warm water 1/2 teaspoon dry yeast -- rounded 1 1/4 cups warm water 4 ounces Biga 1 tablespoon salt 4 cups flour 1/2 cup basil leaves 1 cup sun-dried tomatoes -- chopped Sprinkle the yeast over the warm water in a mixer bowl and let sit for 7-10 minutes, until creamy. Using the paddle attachment with the mixer on low speed, add the remaining water and the Biga. Add the first 1/2 cup flour and the salt and when well blended, add the basil. Then add the remaining flour, 1/2 cup at a time until well blended. Increase the mixer speed to medium for two minutes and then gradually increase until the speed is on high. When the dough has pulled away from the bowl, scrape the dough off the paddle, sprinkle with a little flour and switch to the dough hook. Start the mixer on low until the flour is incorporated and then gradually work back to high. Allow the dough to climb up onto the hook and add the sun- dried tomatoes. Continue to knead until the dough begins to slap the bowl. Turn onto a well floured board, sprinkle with flour and knead and fold with your fingertips until the dough is smooth and springs back when poked. Place in a lightly greased bowl, cover and set in a warm place; until doubled, about 1 1/2 hours. At this point the dough may be put into the refrigerator and allowed to rise overnight, or it may be frozen. With the brick on a rack positioned in the lower third of the oven, preheat the oven to 450º. Sprinkle a large piece of parchment paper with cornmeal. When the dough has doubled, turn out onto a heavily floured board (do not punch down) and divide in half. With each half, stretch the dough into a log, then beginning at one end, fold the dough over onto itself until you have a ball. Holding the dough in both hands, with your thumbs on top and your fingers beneath, pull the dough outward the downward, turning round and round and using your fingertips to tuck the edges up inside the bottom of the ball. Take care not to tear the dough, but to create a smooth uninterrupted exterior. When the ball is smooth, pinch the bottom together, wet the top and roll the top of the loaf in flour. Repeat and place loaves on parchment paper. When he bread has risen, about 45 minutes to an hour, place the loaves, still on the parchment paper, directly on the brick and saturate the oven sides with a squirt bottle. Continue to squirt the oven sides thoroughly every two minutes for the first ten minutes. Bake and additional 20 to 25 minutes, or until well browned on top and dark brown on the bottom. The bread is done when it makes a hollow sound when tapped on the bottom. Cool on a rack. Contributed to the FareShare Gazette by Jennie <BarFav@aol.com>; 26 May 2001. Year 4 Volume 05 Number 26 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beef Stroganoff Recipe By :WW Recipes Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons butter 1 tablespoon vegetable oil 2 pounds fillet of beef -- trimmed and cut in 1/2 cup scallions -- thinly sliced 1/4 pound mushrooms -- thinly sliced 1 tablespoon flour 1/2 cup white wine 1/2 cup sour cream 1 tablespoon tomato paste 1/4 teaspoon Worcestershire sauce Salt -- to taste Pepper -- to taste 1 tablespoon parsley -- finely chopped Heat the butter and the oil in a heavy skillet over high heat. Fry the slices of beef about 2 minutes on each side, until lightly browned. Transfer the meat to a plate. Add the scallions and mushrooms to the skillet and cook, stirring frequently, 3 to 4 minutes, until lightly browned. Add the flour and mix thoroughly with the vegetables, then pour in the white wine and stir until well combined and slightly thickened. Add the sour cream, tomato paste, Worcestershire sauce, salt and pepper and stir to combine. Return the beef to the skillet, along with any juices that have accumulated in the plate. Coat the meat thoroughly with the sauce, cover the pan, and simmer over low heat for 2 or 3 minutes, until the meat is heated through. Sprinkle with parsley and serve immediately. May be served with noodles (a must for me) or rice. Contributed to the FareShare Gazette by Jenn <blacklab@ www.xprs.net>; 9 May 2001. Year 4 Volume 05 Number 09 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 210 Calories (kcal); 18g Total Fat; (83% calories from fat); 2g Protein; 6g Carbohydrate; 36mg Cholesterol; 144mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Berry Coconut Cake Recipe By :A.W.D. Magazine 2000 Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 500 g butter, chopped 4 cups caster sugar 8 eggs 3 cups desiccated coconut 6 cups self raising flour 2 2/3 cups buttermilk 600 g mixed frozen berries extra mixed frozen berries to decorate. (suggest: blueberry & raspberry) Icing: 1 250 g packet cream cheese, softened 175 g butter, chopped 1 1/2 cups icing sugar mixture 1. Grease a 26cm x 36 cm baking dish, line base and sides with baking paper, extending paper 5cm above edge of pan. 2. Beat butter and sugar in large bowl until smooth. Add eggs, one at a time, until combined. Transfer mixture to larger bowl. Stir in coconut, sifted flour and buttermilk until combined. Stir in berries. Spread mixture into prepared dish. 3. Cook in moderate oven, 180c for about 2 1/4 hours, or until cooked when tested. Stand cake in dish for 15 mins, turn out onto a wire rack to cool. 4. Icing: beat cream cheese and butter in large bowl with an electric mixer until as white as possible. Slowly beat in sifted icing sugar mixture until smooth. 5. Spread icing over cake, cut into slices. Decorate with extra mixed berries. Contributed to the FareShare Gazette by Leanne <lulu1964zulu@hotmail.com>; 30 May, 2001. FareShare Gazette Y4 v05 n30 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Biga Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 teaspoon yeast 1/4 cup warm water 3/4 cup warm water 1 tablespoon warm water 1 teaspoon warm water 2 1/2 cups flour Place yeast in large workbowl of stand mixer, 1/4 cup warm water and stir. When mixture in creamy after three or four minutes, add remaining water and flour, about 1/2 cup at a time. Mix at medium speed with the paddle, mix until well blended, dough will be stiff. Cover bowl with plastic wrap and set in warm place 12 to 18 hours to ferment. Dough will triple in volume and come back down again. Divide Biga into 4 ounce pieces, cover with plastic wrap and store in refrigerator if you are going to use it with two days, otherwise, freeze. To use, defrost in refrigerator, then bring to room temperature before using. Contributed to the FareShare Gazette by Jennie <BarFav@aol.com>; 26 May 2001. Year 4 Volume 05 Number 26 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - -
	* Exported from MasterCook * Broccoli and Millet Baked in Yogurt Recipe By :The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon Serving Size : 6 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces millet, cooked -- (225 g) 8 ounces broccoli -- (225 g) 1 onion 1 large leek 1 tablespoon oil -- (15 mL) 1 egg 1/2 pint yogurt -- (275 mL) 4 ounces Cheddar cheese -- grated (110 g) 1 teaspoon basil -- (5 mL) 1/2 teaspoon dill seed -- optional (2 mL) Sea salt -- to taste Freshly ground black pepper -- to taste 1 tablespoon sesame seeds -- (15 mL) Dry-roast the millet in a pan, stirring, until it is just beginning to brown and smell toasted. Add water and cook until soft and fluffy. Chop the broccoli florets, stalks and leaves and steam until tender. Chop the onion and leek fairly small and saute in the oil. Preheat the oven to 375F (190C/Gas Mark 5). Oil a casserole dish. Mix the millet, broccoli, onion and leek in a large bowl. Beat the egg with half the yogurt. Stir in the cheese and pour into the millet mixture. Mix well. Stir in the basil and dill seed. Season to taste with salt and pepper. Transfer the mixture to the well-oiled casserole dish. Mix the rest of the yogurt with the rest of the cheese and pour over the top. Sprinkle with sesame seeds. Bake, covered, for 30 minutes. From The Wharf Street Vegetarian Cafe Book by Jill Gibbon; 1986; Thorson's Publishing Group; ISBN 0 7225 1224 4. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 8 May, 2001. Year 4 Volume 05 Number 08 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 209 Calories (kcal); 12g Total Fat; (50% calories from fat); 10g Protein; 17g Carbohydrate; 56mg Cholesterol; 156mg Sodium Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.