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FareShare Gazette Recipes -- November 2003 - D's

 

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Recipes Included On This Page

Danish Pastry Fruit Strips
Doug's Gimme Lean Meat Loaf

Doug's Veggie Stock

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                       * Exported from MasterCook *

                        Danish Pastry Fruit Strips

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4               cups  flour
  3        tablespoons  sugar
  1 1/2           cups  margarine
     1/2      teaspoon  salt
  2           packages  active dry yeast
                        [approximately 1 teaspoon per package]
     1/4           cup  warm water
  4                     egg yolks -- beaten
     2/3           cup  evaporated milk
  4                     egg whites -- beaten (optional)
                        
                        Imitation Almond Paste:
  1                cup  sugar
  4 1/2    tablespoons  oatmeal
  1 1/2    tablespoons  almond extract
  3        tablespoons  margarine

Mix first four ingredients like pie crust. Soften yeast in warm water. Add
yeast mixture, egg yolks and evaporated milk to the dry mixture and mix.

Let stand in refrigerator overnight or several hours. Divide dough in 4 to
6 parts and roll out into strips 6 inches x 14 inches and place on cookie
sheets.

Spread fruit filling or imitation almond paste down center; fold side to
center and seal. Let rise 10-15 minutes. Brush tops with butter or cream,
sugar and almonds; or brush with beaten egg whites, sugar and almonds; or
frost with icing after baking. Bake at 350F. for 20 to 30 minutes or until
lightly browned.

Fillings: Cooked apricots, prunes or cherries sweetened to taste and
thickened.

Imitation Almond Paste:  Blend ingredients.

When using imitation almond paste spread beaten egg whites down prior to
spreading the paste.

These strips may be frozen and then baked.

Nestle Inn Bed & Breakfast
Dannebrog, Nebraska

Contributed to the FareShare Gazette by Gary; 27 November 2003.
www.fareshare.net

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                      * Exported from MasterCook *

                       Doug's Gimme Lean Meat Loaf

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **Meat Loaf**
  340            grams  Gimme Lean meat substitute -- (12-oz pkg)
  1                     onion -- peeled and
                        finely chopped
  1                     garlic clove -- ditto
     1/2           cup  chopped carrot
  2             slices  whole wheat bread -- crumbled
  2                     eggs -- beaten with
                        a good dash of hot sauce
  1         tablespoon  olive oil
  1           teaspoon  Italian herb seasoning
  1           teaspoon  oregano
                        Salt & freshly ground black pepper -- to taste
                        **Mushroom Gravy**
  1             medium  onion -- peeled, finely diced
  1                cup  chopped mushrooms
  1         tablespoon  all-purpose flour
                        or more if needed
     3/4           cup  chicken stock -- add
     1/4      teaspoon  Kitchen Bouquet seasoning
  1         tablespoon  olive oil

Meat Loaf

Mix all of the meat loaf ingredients together and pack into an oiled 8 X 4-
inch loaf pan.
Sprinkle more Italian herb seasoning over top of loaf and spritz with
olive oil. Bake in a pre-heated 325F oven for about 45 minutes or until
a meat thermometer comes out about 160F.

Serve with a mushroom onion gravy:

Mushroom Gravy

Simmer onion and mushrooms in the olive oil until onion is wilted.
Sprinkle the flour in and season with salt and freshly ground black
pepper. Slowly add the chicken stock, until gravy is finished.

Keep warm until meat loaf has cooked.

Doug's Note:  This is the recipe I devised for a "meat" loaf sans
real meat! Both Marie and I were very surprised at how good this was, and
how close it also was to my original meat loaf. A meat loaf is a very
mundane thing, but served with a great mushroom & onion gravy, yum!

Contributed to the FareShare Gazette by Doug; 28 November 2003.
www.fareshare.net

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                      * Exported from MasterCook *

                           Doug's Veggie Stock

Recipe By     :
Serving Size  :       Preparation Time :0:00
Categories    : Volume 6-11 Nov 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     onions -- peeled and roughly
                        chopped
  1                     garlic clove -- peeled then smashed
  1                     good sized carrot -- scrubbed and chopped
                        [I roll cut, Chinese style]
  1              large  celery stalk -- two if you wish
  1                     litre  water
     1/2                litre  Potato water -- see note

Note:  I added some potato water that Marie had saved for her bread 
making (I asked first!).

Bring the pot to a boil and turn to simmer; cover and let go for a few
hours.

Because I am me, I also added one chile pepper, about 2 inches in size,
dunt do it if ya dunt like it hot! We do. :-)

After this has simmered for an hour or so, check for seasoning, add 1
teaspoon salt, I use celery salt.

Another hour, turn off and let sit for about ten minutes, then strain into
a canister or jars or the soup pot, if you wish to make a great veggie
soup.

Contributed to the FareShare Gazette by Doug; 27 November 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 94 Calories; trace Fat (3.5% calories 
from fat); 3g Protein; 21g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 
42mg Sodium.  Exchanges: 3 1/2 Vegetable.

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