Recipes Included On This Page Farmhouse French Bread File Gumbo Flax and Pumpernickel Loaf Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Farmhouse French Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c. warm water 1 package yeast 1 T. sugar 1 T. salt 3 c. bread flour 2 c. all purpose flour -- (2 to 3) Soften yeast in water. Allow to proof about 10 minutes. Stir in sugar, salt and bread flour. Beat well. Cover and let stand 15 minutes. Stir down dough and gradually add all purpose flour to make a stiff dough. Knead until smooth. Place in greased bowl, turning to grease top. Cover and let rise until double 45-60 minutes. Divide in half. Shape into balls and place in well greased round pans (I use souffle dishes). Let rise until double. Before baking, brush tops with mixture of 1 T. water and 1/2 t. salt. Bake at 375 for 35-40 minutes. Contributed to the FareShare Gazette by Connie <CGarlitz@aol.com>; 22 May, 2001. Year 4 Volume 05 Number 22 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * File Gumbo Recipe By :In the Kitchen with Bob Serving Size : 8 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups shrimp stock 8 tablespoons butter (1 stick) 1/2 cup chopped celery 1/2 cup finely chopped onion 1 tablespoon finely minced fresh parsley 1/4 cup flour 1/4 pound smoked ham, diced 1/4 pound Creole hot sausage, sliced 1/4 pound Andouille sausage, sliced 3 crabs, in their shells 1/2 pound large shrimp tails, peeled 1/2 teaspoon pepper 1 tablespoon file powder 4 cups cooked rice 1. In a heavy soup pot, melt the butter. Add the celery, onion, and parsley, and saute over medium heat for about 5 minutes. Reduce the heat, and simmer the mixture for 15-20 minutes. Add the flour, and stir constantly for 15 minutes more. Gradually add the shrimp stock to this mixture and cook for 20 minutes over medium heat. 2. Stir in the ham, sausages, and crabs, and simmer for another 30 minutes, stirring occasionally. Bring the mixture to a boil. Add the raw shrimp, 1/2 teaspoon of salt, pepper, and file powder, and allow the gumbo to return to the boiling point. Reduce the heat immediately. Adjust the seasonings to your taste. Serve over about 1/2 cup rice in a bowl. 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: 140 Calories (kcal); trace Total Fat; (2% calories from fat); 3g Protein; 30g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates * Exported from MasterCook * Flax and Pumpernickel Loaf Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups warm water 2 tablespoons honey 2 teaspoons dry yeast 2/3 cup milled flax 2/3 cup pumpernickel 4 cups White wheat flour 1 tablespoon salt 2/3 cup all purpose flour Pour the water into a mixing bowl and stir in the honey and yeast. After the yeast has proofed, stir in the flax, pumpernickel and one cup of the whole wheat flour. Let this sponge work overnight or all day. Stir in the salt, and enough of the remaining whole wheat flour to make a good dough. Turn it out onto a flour covered surface and knead for 4 to 5 minutes. It will be somewhat sticky but use only enough more flour to keep it from sticking to you or the kneading surface. Give the dough a rest while you clean out and grease your bowl. Continue kneading another 2 or 3 minutes or until it's as smooth and springy as a whole wheat dough cn be. Place the dough in the bowl, cover and let rise until doubled in bulk. Knock the dough down, shape and place in a 4 1/2 x 8 1/2 loaf pan. Let rise until it domes over the top of the pan. Place in a preheated 400º oven, bake for 15 minutes. Turn the temperature down to 350º and continue baking for a further 20 to 25 minutes. Turn out and 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> - - - - - - - - - - - - - - - - - - - Per serving: 76 Calories (kcal); trace Total Fat; (1% calories from fat); 2g Protein; 19g Carbohydrate; 0mg Cholesterol; 3209mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

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