Recipes Included On This Page Five Minute Fudge Focaccia-Italian Flatbread - On The Grill French-Fried Onion Rings French-Style Beef Stew Fresh Corn & Roasted Garlic Pancakes Frieda's Spaghetti-Stuffed Peppers Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Five Minute Fudge Recipe By : The New York Times Heritage Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Chocolate Volume 2-4, Apr.'99 Candies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter 2 ounces unsweetened chocolate 1/4 cup milk 1 teaspoon vanilla 1 pound confectionery' sugar -- approximately 1 cup chopped pecans or walnuts 1. Place the butter, chocolate, and milk in the top of a double boiler and heat over hot water until chocolate and butter melt. 2. Add the vanilla. Beat in the confectionery' sugar gradually by hand, adding just enough to make the mixture smooth and creamy but not crumbly. Stir in the nuts. 3. Press the mixture into a greased 8-inch square pan. Cut into squares when set. Makes about 2 dozen pieces. Posted on FareShare 4-99 by Summer3605@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Focaccia-Italian Flatbread - On The Grill Recipe By : BetterBaking.com Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Breads - Yeast Grill/Outdoor Cooking Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons yeast 1 cup water -- (100 to 115 F.) 1 tablespoon honey 1 1/4 teaspoons salt 2 tablespoons extra virgin olive oil 2 tablespoons semolina or corn meal 1 cup unbleached all purpose flour 2 cups unbleached bread flour olive oil or cooking spray to grease Place water, yeast, honey, olive oil, semolina (or corn meal) and bread flour in a large bowl or electric mixing bowl with a dough hook. Stir to blend and let rest a moment of two. Stir in salt, than remaining all-purpose flour to make a soft dough. Knead with dough hook or by hand to form a soft, but not-too sticky dough (8-12 minutes). Remove from bowl, lightly oil or spray top of dough and allow to rest, covered with a tea towel, for about 45 minutes. Deflate dough very gently before using and allow dough to rest for another 15 minutes. Otherwise, you may refrigerate the dough in an oiled plastic bag for up to two days. Flatten dough gently to make a generously 15 inch round. Sprinkle a large cookie sheet or a 16 inch aluminum pizza pan or rectangular baking sheet lightly with semolina or cornmeal. Dimple top of dough with fingertips. Drizzle with olive oil, dust with salt and coarse black pepper and shavings of fresh garlic or sauteed onions. Preheat grill to "Medium". Place baking sheet or pan on grill and close cover. Allow bread to "set up" a couple minutes. Reduce heat to "Low". With a metal spatula, ease bread directly onto grill. Bake until done (another 5-8 minutes). If at any time, the bread seems to be cooking too quickly, reduce heat. If you want this dough ready for supper and are out all day, use only 1/2 teaspoon yeast. Prepare dough and cover (or leave in bread machine) and allow for a long rise throughout the day. This recipe is a good way to begin breads-on-the-grill baking. Recipe from http://www.betterbaking.com/breadgrillrec.html Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French-Fried Onion Rings Recipe By : The Fannie Farmer Cookbook Serving Size : 8 Preparation Time :0:00 Categories : Onions Side Dishes Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 large Bermuda onions -- cut in 1/4" slices 2 cups milk 1/2 cup flour Salt Oil for deep frying Separate the onion slices into rings. Put them in a shallow dish and pour the milk over them. Soak for 30 minutes, turning once or twice. Mix the flour with a sprinkle of salt, and dip the rings into this mixture, coating them all over. Heat oil to 370 degrees and deep-fry the rings several at a time until golden on both sides. Pat free of oil; keep warm while frying the rest, and sprinkle with more salt, if desired, before serving. Posted on FareShare 4-99 by Faith Cook1Read@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * French-Style Beef Stew Recipe By : Betty Crocker Recipes For Today Serving Size : 6 Preparation Time :0:00 Categories : Beef Stews Volume 2-4, Apr.'99 Main Dishes Wine Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 pound salt pork 1 1/2 pounds beef boneless chuck, tip, or round 1 cup dry red wine 1/2 cup water 2 cloves garlic -- chopped 1/2 teaspoon salt 1/2 teaspoon dried thyme leaves 1/4 teaspoon dried rosemary leaves 1/4 teaspoon pepper 1 bay leaf 6 carrots -- cut in 1" pieces 2 medium onions -- cut into fourths 1/2 cup pitted ripe olives Snipped parsley French bread Remove rind from salt pork; cut pork into 1/4-inch slices. Cut beef into 1-inch cubes. Fry salt pork in Dutch oven over medium heat until crisp; remove with slotted spoon. Drain. Cook and stir beef in hot fat until brown, about 15 minutes. Drain fat. Add wine, water, garlic, salt, thyme, rosemary, pepper, and bay leaf. Heat to boiling; reduce heat. Cover and simmer 1 hour. Stir in salt pork, carrots, onions, and olives. Cover and simmer until beef and vegetables are tender, about 40 minutes. Remove bay leaf. Sprinkle with parsley. Serve in bowls with French bread for dipping. Posted on FareShare 4-99 by Faith Cook1Read@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Fresh Corn & Roasted Garlic Pancakes Recipe By : Dan Smith, The Thymes Kingston, NY Serving Size : 1 Preparation Time :0:00 Categories : Volume 2-4, Apr.'99 Corn Onions Pancakes/Waffles Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 medium onion -- finely chopped 2 cups fresh corn -- off the cob 8 cloves garlic -- blanched & pan roasted 1 cup yellow cornmeal 1/2 cup all-purpose flour 3 eggs 1/2 tsp. baking soda 1 tsp. sugar 1 tsp. salt 1/2 tsp. white pepper 1/4 LB butter 2 cups milk 1. In medium skillet gently cook the onions with the butter. When soft, add in the garlic, then the corn. Continue cooking for 2 minutes, stirring often. 2. Meanwhile, in a mixing bowl combine the milk & eggs. Add in the dry ingredients & stir to combine. Add the corn mixture with the excess butter and mix. 3. At this point you can add more milk to achieve a batter-like consistency and control the thickness of the pancakes. 4. In a medium hot nonstick skillet, drop approximately 2 Tbs. batter to form small cakes. Cook for 1 minute, flip and continue cooking 1/2 minute. 5. Serve warm with sour cream and smoked fish as a first course. Dan Smith, The Thymes Kingston, NY Posted on FareShare 4-99 by Robin grassRats@aol.com - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Frieda's Spaghetti-Stuffed Peppers Recipe By : Frieda's Product, LA, CA Serving Size : 4 Preparation Time :0:00 Categories : Vegetarian Volume 2-4, Apr.'99 Cheese Main Dishes Mushrooms Peppers Side Dishes Squash Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup low sodium vegetable broth 1 cup chopped summer squash -- see notes 1/2 ounce dried mushrooms -- assorted 1/4 cup sliced green onions 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh thyme 1 clove garlic -- minced 1/4 teaspoon pepper 1 1/2 cups cooked spaghetti squash 1 medium tomato -- chopped 4 bell peppers -- any color 1/4 cup nonfat Swiss cheese -- or low fat or Cheddar cheese -- shredded SUMMER SQUASH: zucchini, yellow crookneck, or sunburst summer squash. MUSHROOMS: Frieda's Dried Pasta Blend Mushrooms, soaked according to package directions, drained, and chopped. In a skillet, heat chicken broth to simmering. Add squash, mushrooms, onion, herbs, garlic, and pepper. Simmer, uncovered, stirring occasionally, for 4 minutes, or till vegetables are tender. Remove from heat. Stir in Spaghetti Squash and tomato. Slice tops off bell peppers and discard veins and seeds. Spoon filling into peppers; sprinkle on shredded cheese. Add tops back to bell peppers. Place in a shallow baking dish sprayed with non-stick cooking spray. Cover and bake in a 375F oven for 30 to 35 minutes, or until heated through. Makes generous 4 side-dish servings. 1996, 1997 Frieda's Inc. Posted on FareShare 4-99 by Pat Hanneman kitpath@earthlink.net TIP: Partially cook a whole spaghetti squash, fork-pricked, in the microwave on high until soft enough to cut and core. Rub with spice or herb and finish cooking in the oven (350F) or on the grill. - - - - - - - - - - - - - - - - - -

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