Recipes Included On This Page Savory Beef Rolls Sheepherder's Bread Shrimp Quiche In A Mexican Style Squash Casserole Squash Fry Bread Strub (Ma Chance's Lime Punch) Surprise Zucchini Bread Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Savory Beef Rolls Recipe By :Sandy Greathouse Serving Size : 6 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 pounds round steak 6 slices bacon -- diced 3 cups dry bread cubes 1/4 teaspoon sage 1/4 teaspoon rosemary 1/4 teaspoon thyme 1/2 teaspoon salt 1/8 teaspoon pepper 2 tablespoons parsley flakes 1 egg -- beaten 1/4 cup bacon fat 1 8 ounces whole small onions -- drained 1/4 cup flour 2 tablespoons shortening 16 ounces tomatoes -- (1 can) 8 ounces tomato sauce -- (1 can) Pound steaks until about 1/4-inch thick. Fry bacon until partially cooked and drain excess fat, reserving 1/4 cup. Combine bacon, bread cubes, herbs and seasonings; add egg and reserved bacon fat and mix well. Spread stuffing over steak. Place a row of onions in the center of the meat. Roll and fasten with picks or tie with cord. Roll in flour and brown in the shortening. Add tomatoes and tomato sauce; simmer, covered about 1 hour or until tender. Slice and serve with the sauce. If desired, sauce may be thickened. Contributed to the FareShare Gazette by Sandy; 16 July 2002. Muzzley@onecom.com www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 439 Calories; 31g Fat (63.7% calories from fat); 27g Protein; 13g Carbohydrate; 2g Dietary Fiber; 113mg Cholesterol; 628mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 1/2 Vegetable; 4 Fat. * Exported from MasterCook * Sheepherder's Bread Recipe By :1988 Sunset Recipe Annual Serving Size : 16 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups very hot tap water 1/2 cup butter or margarine -- (1/4 lb.) 1/2 cup sugar 1/2 teaspoon salt 2 packages active dry yeast 9 1/2 cups all-purpose flour -- (about) Salad oil Basque shepherds who tended flocks on remote Western rangelands baked their bread in Dutch ovens buried in pits. Few follow this routine today. Now updated versions of the dome-shaped loaf are baked in conventional ovens ------ with much more predictable results. This recipe came from Anita Mitchell, Elko, Nevada; it won her the bread-baking championship at the 1975 National Basque Festival. We published it the following year..... In a large bowl, combine hot water, butter, sugar, and salt. Stir until butter is melted; let cool to about 110 degrees. Stir in the yeast; cover and set in a warm place until bubbly, about 15 minutes. Beat in about 5 cups of the flour to make a thick batter. Stir in about 3 1/2 cups more flour to make a stiff dough. Scrape dough onto a floured board; knead until smooth and satiny, 10 to 20 minutes, adding as little flour as possible to prevent sticking. Place dough in a greased bowl; turn over to grease the top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. Punch dough down and knead briefly on a floured board to release air; shape into a smooth ball. With a circle of foil, cover the entire bottom of a 5-quart cast iron or cast aluminum Dutch oven. Grease foil, inside of Dutch oven, and lid with oil. Place dough in Dutch oven and cover with a lid. Let rise in a warm place until dough pushes up lid by about 1/2-inch, about 1 hour (watch closely.) Bake, covered, with lid, in 375-degree F. oven for 12 minutes. Remove lid and continue to bake until loaf is golden brown, 30 to 35 minutes. Remove bread from oven and turn out onto a rack to cool (you'll need a helper). Peel off foil and turn upright. Slice loaf in large slabs, or cut in wedges. Makes 1 very large loaf Note : This looks absolutely delicious! I wonder if you could bake it in a different type of baking pan? I don't have any cast iron or aluminum Dutch ovens.....but, I'm ready to go buy one after seeing the picture of this bread and reading the recipe! Sandy G. Contributed to the FareShare Gazette by Sandy; 6 July 2002. Muzzley@onecom.com www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 348 Calories; 7g Fat (17.1% calories from fat); 8g Protein; 63g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 127mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Shrimp Quiche In A Mexican Style Recipe By :Jeffrey Mogul Serving Size : 3 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 quiche shell -- 9 or 10 inches diameter 1/2 pound large shrimp -- about 12-14 peeled and deveined 1/2 cup chopped green chilies [Ortega's -- not jalapenos] 1/2 cup Colby cheese -- grated 1/2 cup Monterey Jack cheese -- grated 5 ounces light cream 3 eggs -- beaten 1/3 cup chives -- chopped (fresh or dried) 1/3 cup sour cream 1/4 cup salsa -- green or red but fairly hot -- (use taco sauce if nothing else is available) Preheat oven to 375F. Bring about 1 quart of water to the boil in a saucepan. Add the shrimp and cook for 2 minutes or until they loose their raw look, no more. Drain the shrimp in a colander. Reserve 6 nice-looking shrimp for later. Chop the rest. Spread the chopped shrimp over the bottom of the quiche shell. Use half the chilies to make a layer over the shrimp, then a layer of Jack cheese, another layer of chilies, and a layer of Colby. Spread things evenly. Mix cream, eggs, chives, and a little salt (if you want) in a bowl; beat to blend. Pour this into the quiche shell; it shouldn't overflow. Place the quiche on a baking sheet and bake for 15 minutes at 375F. Reduce the heat to 315F and bake about 35 minutes longer, or until the filling is set. Remove quiche from oven; let it cool for 15 minutes. Spoon 6 tablespoons of sour cream in round spots around the top of the quiche. Dip each of the reserved shrimp into the salsa and then put them on the spots of sour cream. Spoon the left-over salsa on top of the shrimp. Cut into six wedges and serve. Notes : This goes well with a salad and a white wine strong enough to stand up to the salsa. If you serve bread, you might be able to feed six people; otherwise, count on feeding 3 or 4. For the quiche shell, see a French cookbook, or buy a frozen shell in your market. The Monterey Jack cheese might be hard to grate. If so, then just chop it into bits with a knife. Difficulty : easy (except perhaps if you make your own pastry); deveining the shrimp is tedious but not difficult. Time : 30 minutes preparation, one hour to bake and cool. Precision : Measure the filling ingredients. Copyright (C) 1986 USENET Community Trust Used by permission of the USENET Community Trust Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 29 July 2002. buddy@connect.ab.ca www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 445 Calories; 32g Fat (65.1% calories from fat); 32g Protein; 6g Carbohydrate; trace Dietary Fiber; 379mg Cholesterol; 509mg Sodium. Exchanges: 4 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 Fat; 0 Other Carbohydrates.
	* Exported from MasterCook * Squash Casserole Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 medium Yellow squash -- sliced 4 medium onions -- chopped 4 tablespoons butter 4 eggs -- beaten 1/3 cup milk 1 pound medium Cheddar cheese -- shredded 1 1/2 rolls Ritz crackers -- (2 cups) crumbled Salt and pepper Boil Squash and onions until tender. Drain. Combine squash, onions, butter, eggs, milk, salt and pepper. Mix until blended. Add crackers whole, they will soften while mixing. Stir until well until blended. Finally, add shredded cheese and mix well (reserve 1/2 cup cheese for topping). Pour mixture into a lightly greased 9x9 baking dish. Bake at 350 F. for 45 minutes. Remove from oven and top with remaining 1/2 cup of cheese, put back into oven until cheese melts (approx. 5 minutes). Contributed to the FareShare Gazette by Jennie; 31 July 2002. BarFav@aol.com www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 90 Calories; 6g Fat (55.4% calories from fat); 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 74mg Cholesterol; 64mg Sodium. Exchanges: 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat. * Exported from MasterCook * Squash Fry Bread Recipe By :Otatdodah Homer--Syr. Serving Size : 18 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup nonfat dried milk 3 1/2 cups lukewarm water 1/2 cup cooked squash 1 teaspoon salt 7 cups flour 1/3 cup baking power Olive oil for deep frying In a large bowl, combine the dry ingredients. Mix in the cooked squash and water to make a dough. Pull off pieces of dough, roll them in flour and pat them flat. Fill a frying pan with olive oil to a depth of 11/2 inches. Add a pinch of salt to keep the oil from burning and heat the oil over medium heat. Deep-fry the rounds of dough until golden brown on the bottom, then turn and do the other side. Drain on paper towels. Serve plain or with honey, powdered sugar or a mixture of sugar and cinnamon. Makes about 18 6-inch diameter breads. Contributed to the FareShare Gazette by Kathy; 13 July 2002. pandk@gbso.net www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 177 Calories; trace Fat (2.5% calories from fat); 5g Protein; 37g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 119mg Sodium. Exchanges: 2 1/2 Grain(Starch). * Exported from MasterCook * Strub (Ma Chance's Lime Punch) Recipe By :Ma Chance's French Caribbean Creole Cooking Serving Size : 10 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup fresh lime juice 1/4 cup sugar -- (1/4 to 1/2 cup) 1/2 cup water 4 cups rum In a saucepan, mix lime juice, sugar and water. Stir over medium heat until sugar is dissolved and mixture reaches a soft-ball stage. Remove from heat and add rum. Chill. Serve over ice with a slice of lime. Yields 5 cups. Author's note: This punch is a favorite among my guests. From Ma Chance's French Caribbean Creole Cooking by Jeanne Louise Duzant Chance; 1985; G.P. Putnam's Sons. ISBN 0-399-13035-7. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 30 July 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 228 Calories; trace Fat (0.4% calories from fat); trace Protein; 6g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Fruit; 1/2 Other Carbohydrates. * Exported from MasterCook * Surprise Zucchini Bread Recipe By :Sandy's Recipe Journal Serving Size : 32 Preparation Time :0:00 Categories : Volume 5-07 July 2002 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 2 teaspoons vanilla 3 cups grated zucchini 3 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking powder 2 cups sugar 1 cup oil 3 teaspoons ground cinnamon 1 teaspoon baking soda 1 cup chopped nuts and raisins 1 small apple -- chopped Filling: 8 ounces cream cheese -- softened 1 egg 1/2 cup sugar Beat eggs; add sugar, vanilla, and oil. Mix with dry ingredients. Add zucchini, nuts, raisins and apple. Fill greased and floured loaf pans half-full. (Be sure pans are only half full!) Drop spoonfuls of cream cheese filling in center. Then add more batter on top of filling. Bake at 325F for 1 hour. Makes 3 small loaves NOTES : Something different! Contributed to the FareShare Gazette by Sandy; 16 July 2002. Muzzley@onecom.com www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 200 Calories; 10g Fat (44.3% calories from fat); 2g Protein; 26g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 150mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 1 Other Carbohydrates.

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