Recipes Included On This Page Breadmaker Cornmeal Bread Beef Tenderloin with Roasted Garlic Crust and Red Wine Sauce Buckwheat Bread Buckwheat Cookies Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Breadmaker Cornmeal Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----MEDIUM LOAF----- 1 cup water 1/4 cup vegetable oil 1 egg 2 tablespoons sugar 1 teaspoon salt 1 cup yellow cornmeal 2 cups bread flour 1 1/2 teaspoons yeast This loaf rises very high and is surprisingly good. We have tried other breadmaker cornmeal breads but none have equaled this one. From Donna German CB #1 Posted by Gaye Levy DTXT63A Submitted By LISA REEVES On 06-15-94 Contributed to the FareShare Gazette by Jim; 30 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2156 Calories; 66g Fat (27.8% calories from fat); 52g Protein; 334g Carbohydrate; 13g Dietary Fiber; 187mg Cholesterol; 2207mg Sodium. Exchanges: 20 1/2 Grain(Starch); 1 Lean Meat; 11 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * Beef Tenderloin with Roasted Garlic Crust and Red Wine Sauce Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large garlic heads -- outer skins removed -- plus 2 garlic cloves -- minced 1/2 cup Dijon mustard 2 slices peasant bread -- 1/2-inch thick crusts removed 1/2 cup finely chopped Italian sweet sausage -- cooked & drained 1/2 cup canola oil 5 pounds trimmed beef tenderloin -- at room temperature Salt and freshly ground black pepper 1/2 cup dry red wine 3 1/3 cups vegetable stock 2 tablespoons fresh thyme leaves 1 tablespoon flour -- mixed to a paste with 1 tablespoon unsalted butter Pre-heat oven to 425 degrees F. Wrap the garlic heads in a double layer of foil and bake for about 1 hour or until soft. Remove from the oven and lower the oven temperature to 350 degrees F. Peel the roasted garlic. In a small bowl, mash the garlic cloves and mix in the mustard. Toast the bread in the oven for 6 to 7 minutes or until dry. Let cool, then chop in a food processor. You should have about 1/2 cup of crumbs. Add the bread crumbs and the cooked sausages to the mustard mixture. Heat the oil in a large heavy roasting pan set over 2 burners on moderate heat until almost smoking. Season the tenderloin with salt and pepper. Add the tenderloin to the roasting pan and brown well on all sides, about 15 minutes. Transfer to a platter and cool. Pour off any excess oil from the pan. Add the wine and bring to a boil over moderately high heat, scraping up any browned bits from the bottom of the pan. Boil the wine until reduced by half, about 3 minutes. Add the wine to the reserved vegetable cooking liquid. Spread the garlic mustard mixture all over the top and sides of the tenderloin. Press the thyme into the garlic mixture. Transfer the tenderloin to the roasting pan and roast for about 25 minutes, or until the crust is browned and an instant-read thermometer inserted into the center of the meat reads 125 degrees for medium rare. Transfer to a cutting board and let rest for 15 minutes. Set the roasting pan over 2 burners on moderately high heat. Pour in the wine/vegetable cooking liquid and boil for 2 minutes, stirring with a wooden spoon. Pour the liquid into a medium sauce pan and bring to a boil. Whisk in the flour paste until smooth and simmer. Whisk frequently until the gravy thickens, about 3 minutes. Season with salt and pepper and strain into a warmed gravy boat. Carve the roast into 1/3-inch thick slices and serve. Makes 8 to 10 servings. Contributed to the FareShare Gazette by Dancer^; 20 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 228 Calories; 17g Fat (70.0% calories from fat); 3g Protein; 13g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 875mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Buckwheat Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----1 1/2 POUND LOAF----- 1/4 cup instant potato flakes 5/8 cup milk 5/8 cup water 2 cups bread flour 1 cup whole wheat flour 1/3 cup buckwheat flour 1 1/2 teaspoons salt 1 1/2 tablespoons butter or margarine 2 tablespoons dark corn syrup 2 teaspoons Red Star yeast Place all ingredients in bread pan, select light crust setting and press start. After baking cycle ends, remove bread from pan, place on cake rack, and allow to cool 1 hour before slicing. Book's Note: This bread should satisfy any buckwheat lover in the household. It has a milk buckwheat flavor, making it a good choice for breakfast toast. Contributed to the FareShare Gazette by Jim; 30 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1915 Calories; 31g Fat (14.2% calories from fat); 63g Protein; 356g Carbohydrate; 22g Dietary Fiber; 67mg Cholesterol; 3536mg Sodium. Exchanges: 21 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 5 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Buckwheat Cookies Recipe By :The Natural Foods Sweet-Tooth Cookbook Serving Size : 60 Preparation Time :0:00 Categories : Volume 6-04 Apr 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup buckwheat groats -- roasted (250 mL) 1 cup dried fruit -- chopped (250 mL) 4 cups fruit juice -- (1 L) or water 1/2 teaspoon sea salt -- (2 mL) 1/2 cup chestnut flour -- (125 mL) or soybean flour 1/2 cup brown rice flour -- (125 mL) 1/2 cup whole-wheat pastry flour -- (125 mL) 1 cup oat flakes -- toasted (250 mL) 1/2 cup sesame seeds -- roasted (125 mL) Preheat oven to 350F (180C). Lightly oil a cookie sheet. In a 2-quart saucepan, bring the buckwheat groats, dried fruit and liquid to a boil. Add salt; reduce the heat and cover the pan. Simmer for 15 minutes. Let cool for 15 minutes. Combine all the ingredients except the oat flakes and sesame seeds in a mixing bowl. Form the dough into small balls. (Tip - it helps to dip your fingers in cold water.) Roll the balls first in the sesame seeds then in the oat flakes. Place the balls 1 inch apart on the prepared cookie sheet. Press down with the moistened tines of a fork. Bake for 15 minutes. From The Natural Foods Sweet-Tooth Cookbook by Eunice Farmilant; 1973. MC format and metric conversions by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 16 April 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 28 Calories; 1g Fat (21.9% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 20mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat.

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.