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FareShare Gazette Recipes -- March 2004 - M's
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* Exported from MasterCook *
Macaroni & Cheese with Sausage, Sun Dried Tomatoes & Basil
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-03 Mar 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound hot Italian sausage, bulk
1/2 teaspoon oriental chile paste -- (optional)
6 sun-dried tomatoes
1/2 pound macaroni -- cooked
2 tablespoons fresh basil -- chopped
1/2 cup freshly-made bread crumbs
Vegetable oil cooking spray
**Cheese Sauce**
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk -- heated
1/2 cup white cheddar cheese -- grated
Salt and fresh ground pepper -- to taste
Preheat the oven to 375 degrees F. Grease a 1 1/2-quart casserole with oil
spray.
Cook sausage in a pan over medium-high heat. Drain off grease. Stir in
optional chile paste.
Cover tomatoes with water in a microwave-safe dish and nuke on high until
softened - about 2 minutes. Drain off liquid and mince tomatoes.
Put the cooked macaroni, sausage, tomatoes and basil into the casserole.
Pour the cheese sauce over it and mix gently with a fork. Spread the crumbs
over the cheese and spray top with vegetable oil.
Bake, uncovered, until the top is browned and the sauce is bubbling, about
30 minutes.
**CHEESE SAUCE**
Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook,
stirring constantly, until bubbly but not brown, about 2 minutes. Add the
hot milk, continuing to stir as the sauce thickens. Bring to a boil. Add
salt and pepper to taste; lower the heat and whisk in cheese. Cook,
stirring, 2 to 3 minutes more.
Makes 4 servings.
Contributed to the FareShare Gazette by Dancer^; 6 March 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 340 Calories; 10g Fat (26.1% calories from
fat); 11g Protein; 51g Carbohydrate; 2g Dietary Fiber; 28mg Cholesterol; 170mg
Sodium. Exchanges: 3 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Non-Fat Milk;
1 1/2 Fat.
* Exported from MasterCook *
Maple Syrup and Bean Tarts - 4 pts
Recipe By :
Serving Size : 18 Preparation Time :0:10
Categories : Volume 7-03 Mar 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup well-cooked white pea beans
1/2 cup maple syrup
2 eggs
1/3 cup brown sugar
1/3 cup melted butter
1/2 cup raisins
or chopped pecans
18 unbaked tart shells
or 1 9-inch unbaked pastry pie shell
Pecan halves -- (optional)
Puree beans in food processor or blender with maple syrup until smooth. Add
eggs, sugar and butter and mix just until well blended.
Sprinkle raisins or chopped pecans in bottom of pie or tart shells. Pour
filling on top of raisins or pecans. Garnish with pecan halves if desired.
Bake tarts in a 350F. (180C.) oven for 20 minutes or pie for 35-40 minutes
or until set in centre. Cool.
Serve at room temperature plain or with whipped or ice cream.
Makes 18 tarts or 1 Pie.
Source : "Ontario Bean Producers"
S(Formatted by): "Chupa Babi"
Yield : "1 pie or 18 tarts"
Contributed to the FareShare Gazette by ChupaBabi; 9 March 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 83 Calories; 4g Fat (41.4% calories from
fat); 1g Protein; 12g Carbohydrate; trace Dietary Fiber; 30mg Cholesterol; 43mg
Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
* Exported from MasterCook *
Marie's Buttermilk Bread
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-03 Mar 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 teaspoons active dry yeast
3/4 cup warm water -- (115F)
3 cups warm buttermilk, 1% -- (115F)
3/4 cup butter -- melted
1/4 cup honey -- (liquid)
3 teaspoons salt
1/2 teaspoon baking soda
9 cups unbleached all purpose flour -- (9 to 10)
In large mixing bowl, dissolve the yeast in the warm water, then add the
buttermilk, butter, honey and 4 cups of flour. Mix this in well.
Gradually add in enough remaining flour to make a soft dough; turn onto a
floured surface (Marie has an Italian marble slab which covers one half of
the counter) and knead until smooth and elastic, about 8 minutes.
Place dough in a greased bowl, turning to make sure it is all covered with
the oil; cover and let rise until doubled. Again, Marie places the bowl in
the oven, leaving the light on so bowl will be warm, then puts it back in
oven.
Punch the dough down, turn back out onto the floured surface; divide into
about thirds and place into 9x5x3-inch loaf pans OR make the dough up into
rolls, large or small. Parker house rolls are neat.
Bake loaves at 350F for about 45 minutes or until a nice brown. If rolls,
less time in oven, of course.
Marie has been making all our bread for years and this recipe is one of our
favourites. Freezes well, so she makes about 6 loaves at a time and into
the freezer! Lot less costly than buying bread and tastes so much better!
Contributed to the FareShare Gazette by Doug; 24 March 2004.
www.fareshare.net
NOTES:
Cheers, Doug & Marie in BC
Oh yeah...16 years ago Marie had a radical mastectomy, and still makes
our bread, although now she uses the Kitchen Aid for mixing! She beats
up on the bread dough, instead of me:-)
---> I won't ask how often she feels she NEEDS to beat up on the bread
dough. (You left yourself wide open for that one, Doug.) <big grin> H.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 258 Calories; 23g Fat (77.6% calories from
fat); 2g Protein; 13g Carbohydrate; 1g Dietary Fiber; 62mg Cholesterol; 1408mg
Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Fat; 1 Other Carbohydrates.
* Exported from MasterCook *
Marie's Orange Ginger Ice Box Cookies
Recipe By :
Serving Size : 70 Preparation Time :0:00
Categories : Volume 7-03 Mar 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup butter
1 1/2 cups sugar
or part sugar part Splenda
1 egg
1 tablespoon corn syrup
Beat these four ingredients together
and then add:
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons powdered ginger
2 teaspoons cinnamon
1 teaspoon cloves
1 tablespoon grated orange rind
1 cup finely cut candied ginger
3/4 cup finely chopped pecans
Beat the first four ingredients together.
Combine the rest of the ingredients then mix this all together with the
first mixture; roll into rolls and refrigerate at least overnight, or
freeze if doing this later. If frozen, let thaw a little.
Cut into oblong 1/4-inch slices and bake on parchment or a lightly greased
cookie sheet at 400F until lightly browned.
This will make about 70 cookies approximately 4 inches x 1 inch and good
luck keeping them around!
Doug & Marie on Vancouver Island
Contributed to the FareShare Gazette by Doug; 20 March 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 61 Calories; 3g Fat (39.8% calories from
fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 68mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other
Carbohydrates.
* Exported from MasterCook *
Martha's Ultimate Pizza
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Volume 7-03 Mar 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
**Crust**
3 1/2 cups flour -- plus
more if needed (all sifted)
1 1/2 teaspoons salt
1 3/4 teaspoons yeast
10 drops Mongolian Fire Oil
1/2 stick softened butter
1/2 cup warm water -- (to proof yeast)
plus
1 cup warm water
**Topping**
1/3 tube anchovy paste
1/2 pound pork sausage
3 ounces corned beef
6 slices pepperoni -- (6 to 8 rounds)
1 garlic clove -- (1 to 3)(total use)
1/2 cup tomato juice -- plus
1 teaspoon basil -- and
1 teaspoon oregano -- plus
1 teaspoon cornstarch -- blended with water
to thicken juice
extra basil, oregano, marjoram
and grated garlic to add to the sausage
minced jalapeno peppers
1/2 cup grated cheddar cheese
1/3 cup grated Havarti cheese
1/2 cup grated parmesan cheese
**Crust**
Sift flour, add yeast plus 1/2 cup water to soften add salt and Fire Oil to
1 cup warm water and blend into the flour Mix well, blend in the butter and
add the yeast/water mix. (You may not need that much yeast, but mine is old
and I wasn't sure it had proofed enough to raise anything.) Knead on a
board, adding more flour to make a soft dough ball. Let rise in a warm
place till it's 'bulky', maybe not double, but puffy anyhow.
**Method**
I cooked a pound of pork sausage and added sprinkles of basil, oregano
marjoram and about 1/2 cup of tomato juice. Drained the sausage and reserved
half for another dish.
The corned beef is an estimate, I had 2 slices from a sandwich dish, about
3 inches x 5inches. I realized the large grate on my cheese grater also
will grate meat so I grated it over the pizza after spreading the sausage.
I took about 1/3 of the pizza dough for another use. Kneaded down the
larger piece and let it slightly rise again. Just long enough to prepare
the pan. Pan was a very large broiler pan I sprayed with Pam garlic spray.
The dough covered the pan with enough for a 'lip' or crust around the rim.
Spread anchovy paste over the crust and spread the tomato sauce over that.
Top with the cooked sausage. Cut pepperoni rounds into 'slivers' and sprinkle
over the sausage. Grate corned beef over the pizza topping. Grate whole raw
garlic cloves over the pizza topping. Grate cheddar cheese over the pizza,
grate Havarti cheese over that. Grate parmesan over all that!
Bake at 350F; start checking in about 15 - 20 minutes. My oven runs hot and
cooks really fast. When the cheese was bubbling and the crust seemed firm
enough, I pronounced it done. I think it was less than 20 minutes.
Was delicious!! The 'thinner parts' (crustless) were firm enough to hold
the topping without sagging or dripping.
Because of the Mongolian Fire Oil and anchovy paste, the whole crust tasted
good, even the parts with no filling were very tasty.
Most pizza temps are much higher and your oven may require a higher
temperature.
NOTE:
Ultimate pizza: The whole thing sounds complicated but it was mostly
'piddly stuff' while watching TV tonight.
We raised the pork and cured the corned beef so your 'results may
vary' from mine.
Martha
Contributed to the FareShare Gazette by Martha; 24 March 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 377 Calories; 16g Fat (38.4% calories from
fat); 13g Protein; 44g Carbohydrate; 2g Dietary Fiber; 31mg Cholesterol; 784mg
Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 0 Vegetable; 2 1/2 Fat.
* Exported from MasterCook *
Maryland Bean Fritters
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Volume 7-03 Mar 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups white beans -- cooked and drained
1/4 cup milk
4 tablespoons sugar
1/2 cup flour
1/2 cup cornmeal
2 tablespoons oil
1 large egg -- slightly beaten
1 teaspoon salt
1 tablespoon chives
1 tablespoon savory
Lard fatback or oil for frying
Mash cooked beans and press through a sieve until fairly smooth.
Mix in the rest of the ingredients. The batter should be thick but not
stiff. Add more milk if it is too stiff.
Heat your oil in a fry pan until it smokes.
Drop fritter batter into the hot oil, about 2 tablespoons per fritter.
Fry until the edges are golden, then flip and fry other side until done.
Modern Adaptation:
Use food processor to mash and sieve beans.
Substitute vegetable oil or spray cooking oil for lard or fatback in
frying.
Contributed to the FareShare Gazette by ChupaBabi; 13 March 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 1871 Calories; 38g Fat (18.0% calories from
fat); 79g Protein; 310g Carbohydrate; 47g Dietary Fiber; 195mg Cholesterol; 2262mg
Sodium. Exchanges: 17 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk;
6 1/2 Fat; 3 1/2 Other Carbohydrates.
* Exported from MasterCook *
Meatball Sub Casserole
Recipe By :Gina Harris, Seneca, SC
Serving Size : 6 Preparation Time :0:00
Categories : Volume 7-03 Mar 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup chopped green onions
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound lean ground beef
1 pound Italian bread -- (1 loaf)
cut into 1-inch slices
8 ounces cream cheese -- softened
1/2 cup mayonnaise -- *see Note
1 teaspoon Italian seasoning
1/4 teaspoon pepper
2 cups shredded mozzarella cheese -- divided (8 oz.)
1 28 ounce jar spaghetti sauce
1 cup water
2 garlic cloves -- minced
In a bowl, combine onions, crumbs and Parmesan cheese. Add beef and mix
well. Shape into 1-inch balls; place on a rack in a shallow baking pan.
Bake at 400 F. for 15-20 minutes or until no longer pink.
Meanwhile, arrange bread in a single layer in an ungreased 13x9x2-inch
baking dish (all of the bread might not be used).
Combine cream cheese, mayonnaise, Italian seasoning and pepper; spread over
the bread. Sprinkle with 1/2 cup mozzarella. Combine sauce, water and
garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining
mozzarella. Bake, uncovered, at 350 F. for 30 minutes or until heated
through.
Yield : 6-8 servings.
Source : "Quick Cooking Magazine, March-April, 1999, p. 27"
NOTES : If you like meatball subs, you'll love this tangy casserole, it has
all the rich flavor of the popular sandwiches with none of the mess.
Italian bread is spread with a cream cheese mixture, then topped with
meatballs, spaghetti sauce and cheese. Served with a green salad, it's a
hearty meal the whole family will enjoy.
*Editor's Notes: do not use light or fat-free mayonnaise.
Recipe by Gina Harris, Seneca, SC, Grand Prize winner Convenient Casseroles
Contest
S(MC formatting by): "Bobbie"
Contributed to the FareShare Gazette by Bobbie; 25 March 2004.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 966 Calories; 64g Fat (58.6% calories from
fat); 36g Protein; 65g Carbohydrate; 7g Dietary Fiber; 140mg Cholesterol; 1704mg
Sodium. Exchanges: 2 1/2 Grain(Starch); 3 1/2 Lean Meat; 4 Vegetable; 9 Fat.
* Exported from MasterCook *
Mozzarella Cheese in Carrozza
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Volume 7-03 Mar 2004
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 slices Italian bread
1/2 cup milk
8 ounces mozzarella cheese
2 eggs -- beaten
Salt
Pepper
4 tablespoons butter
**Anchovy Sauce**
2 tablespoons butter
3 tablespoons olive oil
1 garlic clove -- minced
2 tablespoons parsley -- chopped
2 ounces anchovy fillets -- (1 can)
1 teaspoon sweet basil -- chopped
Pepper to taste
Trim crusts from bread.
Divide mozzarella cheese into 4 thick slices; place each slice on a slice
of bread. Cover with a second slice of bread.
Beat milk and eggs together in a bowl.
Dip sandwiches in egg mixture.
Melt butter in skillet. Saute sandwiches over medium heat until lightly
browned on both sides. Add more butter during cooking if needed.
Cut each sandwich in sections.
Serve with Anchovy Sauce, if desired.
Serves 4.
**Anchovy Sauce**
Saute garlic in butter and oil simmer for 5 minutes. Drain oil from
anchovies into saucepan, Chop anchovies; add to saucepan with parsley and
basil. Simmer for 5 minutes. Season with pepper. Do not add salt to this
recipe. It has a salty flavor.
Posted to RecipeLu List by Ron on Apr 24, 1998.
Contributed to the FareShare Gazette by Sandy; 13 March 2004.
www.fareshare.net
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Per Serving (excluding unknown items): 614 Calories; 47g Fat (69.2% calories from
fat); 24g Protein; 23g Carbohydrate; 1g Dietary Fiber; 207mg Cholesterol; 1208mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat
Milk; 8 Fat.
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