Recipes Included On This Page Scrambled Eggs Arizona-Style Seed and Wheat Bread Seeded Semolina Bread Shepherd's Pie Jackets Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Scrambled Eggs Arizona-Style Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cactus leaves -- (1 to 2) 2 tablespoons butter 8 eggs 1/3 cup milk 1/4 teaspoon salt 1/4 teaspoon pepper 4 ounces (1 cup) shredded cheddar cheese Step 1: Scrub cactus leaves and remove spines. Use a vegetable peeler to cut around spiny nodules and remove them. Cut cactus into bite size pieces (should have 1/2 to 3/4 cup). Step 2: In a large skillet, cook cactus in butter till tender, stirring frequently. Step 3: Meanwhile, combine the eggs, milk, salt and pepper; beat well. Stir in the cheese. Step 4: Pour egg mixture into skillet with cactus. Cook, without stirring, till mixture begins to set on the bottom and around the edges. Using a large spoon or spatula, lift and fold partially cooked eggs so uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or till eggs are cooked throughout, but are still glossy and moist. Recipe from -Successful Farming Recipe Collection Note : I have not tried this recipe - there are a lot of cactus growing here in the midwest, but I doubt if they are the cooking type. Judy Contributed to the FareShare Gazette by Judy <lj@ocsmccook.com>; 10 May, 2001. Year 4 Volume 05 Number 10 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 195 Calories (kcal); 15g Total Fat; (71% calories from fat); 12g Protein; 2g Carbohydrate; 392mg Cholesterol; 313mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates * Exported from MasterCook * Seed and Wheat Bread Recipe By :Connie <CGarlitz@aol.com> Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 1/2 cups flour (half bread, half all-purpose) -- (5 1/2 to 6) 2 tablespoons yeast 1/4 cup sesame seeds 2 tablespoons sugar 1 tablespoon salt 2 cups water 1/4 cup blackstrap molasses 2 eggs 1/4 cup oil 1 1/2 cups whole wheat flour 1/4 cup sunflower seeds 1 egg white, beaten 1 tablespoon water 2 tablespoons sunflower seeds Combine 3 cups bread flour, yeast, sesame seed, and salt, mix. Heat water, molasses and oil until warm (about 120 degrees). Add to flour mixture. Add eggs. Blend at low speed until mixed; beat 3 minutes at medium speed. By hand stir in sunflower seeds, whole wheat flour and enough all-purpose flour to make a firm dough. Turn out on floured surface and knead until smooth and elastic. Place in greased bowl, turning to grease top. Cover and let rise until double, about 1 hour. Punch down dough; divide into two parts. On lightly floured surface roll each half into 14x7 inch rectangle. Starting with short side, roll up tightly. Pinch ends to seal. Place in 2 greased 9x5x3 inch loaf pans. Cover and let rise until double. Mix egg white and 1 T. water, brush loaves. Sprinkle with 2 T. sunflower seeds. Bake at 375 for 35-40 minutes or until golden brown. Contributed to the FareShare Gazette by Connie <CGarlitz@aol.com>; 31 May, 2001. FareShare Gazette Y4 v05 n31 <http://www.fareshare.net> Note from Connie: I adapted it from a Red Star Yeast recipe. The loaves are big and really attractive. I have won a Sweepstakes ribbon at the County Fair with this and a Best of Show at the State Fair. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Seeded Semolina Bread Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup water -- 100ºF 1/2 teaspoon dry yeast -- rounded 1 1/8 cups warm water 4 ounces Biga 1 cup Semolina flour 1 tablespoon salt 3 cups flour 2 tablespoons toasted garlic 1 cup toasted sesame seeds 1 cup cornmeal Sprinkle yeast over 1/2 cup water in the mixer bowl and allow to sit for 7 to 10 minutes until creamy. Using the paddle attachment with the mixer on low speed, add the remaining water and the Biga. Add the semolina flour and the salt and, when blended, add the garlic. Next add the bread flour, a 1/2 cup at a time, until blended. Increase the mixer speed to medium for about 2 minutes and then gradually increase until the speed is medium high. When the dough has pulled away from the sides of 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 up to medium high. Allow the dough to "climb" up onto the hook and continue to knead until it begins to "slap" the bowl. Turn out onto a well floured board, sprinkle with a little flour and gently knead and fold with your fingertips until the dough is smooth and springs back when poked. Transfer to a lightly oiled bowl, cover and set in a warm place to rise until doubled, about 1 1/2 hours. (or, at this point, the bowl can be placed in the refrigerator to slow rise overnight or frozen). With the brick on a rack positioned in the lower third of the oven, reheat the oven to 450º . Sprinkle a large piece of parchment paper with cornmeal. Cover a pan or plate heavily with the toasted sesame seeds. When the dough has doubled, turn out onto a heavily floured board (do not punch down!) divide in half and stretch the dough into a rectangle, about 5"' x 8" Beginning at the short end, roll the dough into a log. Cut the log in half and then, working with one half at a time, fold each end in towards the middle and roll and press into a long loaf, taking care to tuck the ends in well and pinch the seam closed. Wet the top of the loaf, roll in the sesame seeds, and place, seeded side up, on the parchment paper to rise. When the bread has risen, about 45 minutes to 1 hour, place the loaves, still on the parchment paper, directly onto the brick and saturate the oven sides with the squirt bottle. Continue to squirt the oven sides thoroughly every two minutes for the first ten minutes. Bake the loaves for an additional 20 to 25 minutes or until well browned on top and dark brown on the bottom. The loaves are done when they sound hollow when tapped on the bottom. Cool on a rack. Contributed to the FareShare Gazette by Jennie <BarFav@aol.com>; 29 May, 2001. Year 4 Volume 05 Number 29 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Shepherd's Pie Jackets Recipe By :BBC Good Food magazine; November 2000 Serving Size : 4 Preparation Time :0:35 Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 baking potatoes 450 grams lean ground beef -- (1 pound) 1 onion -- chopped Worcestershire sauce -- to taste 284 milliliters beef stock -- (1/2 pint) 1 tablespoon tomato paste -- (15 mL) Salt and pepper -- to taste Milk as needed 1 tablespoon butter -- (15 mL) [approximately] 50 grams grated Cheddar cheese -- (2 ounces) Steamed green vegetables -- to serve Scrub the potatoes and microwave until cooked through. Meanwhile, saute the ground beef and onion for about 10 minutes or until the onions are golden and the meat has lost its pink colour. Stir in a good splash of Worcestershire sauce and cook for another minute. Add the stock and tomato paste. Cover and simmer for 20 minutes until the meat is cooked through. When the potatoes are cooked, cut them in half and scoop out the flesh, leaving a thin layer with the skins. In a bowl, mix the potato flesh with salt and pepper to taste. Stir in enough milk and butter to make the mixture nice and creamy but not gooey. Preheat the grill or broiler. Put the potato skins on a shallow roasting pan and fill with the meat mixture. Top with the mashed potato and sprinkle with the cheese. Grill until the cheese has melted and the potato filling is hot. Serve with steamed green vegetables. Can be made ahead and reheated in the oven. Per serving: 454 calories; 29g protein; 29g carbohydrate; 25g fat; 12g saturated fat; 2g fibre; 0.8g salt From the BBC Good Food magazine; November 2000. MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 1 May, 2001. Year 4 Volume 05 Number 01 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - Per serving: 538 Calories (kcal); 31g Total Fat; (51% calories from fat); 28g Protein; 37g Carbohydrate; 105mg Cholesterol; 866mg Sodium Food Exchanges: 2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates

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