Recipes Included On This Page Apple Crunch Galette (Kosher) Asian Beef Bites Asparagus Soufflé Sandwiches Asparagus with Brie Sauce Australian Grilled Fish Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Apple Crunch Galette (Kosher) Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crust: 2 1/2 cups all-purpose flour 1 1/4 teaspoons salt 2 tablespoons sugar 8 tablespoons margarine, or unsalted butter at room temperature, cut into 7 pieces 8 tablespoons pure vegetable shortening, cut into 7 pieces 4 tablespoons ice water -- (4 to 4 1/2) Crunch: 3/4 cup all-purpose flour 3/4 cup dark brown sugar 1/2 cup old-fashioned oats, not quick cooking or 1-minute type 6 tablespoons margarine or butter, melted Apple Filling: 3 Macintosh or Braeburn apples 2 Granny Smith apples 1/2 cup sugar 3 tablespoons all-purpose flour 1 teaspoon cinnamon 1/8 teaspoon salt 3 tablespoons apricot preserves 1 egg yolk, beaten with 1 teaspoon water In the bowl of a stand mixer fitted with a dough or batter hook, or in the bowl of a food processor fitted with a metal blade, mix the flour, salt and sugar. Cut the margarine or butter and shortening into the flour and mix until mixture resembles baby peas. Sprinkle the water over the dough, 1 tablespoon at a time and blend in with the mixer or with a fork. Repeat until the dough is moist enough to come together. Gather the dough and knead just to get it into a ball. Flatten the ball slightly and shape into a disc. Wrap in parchment or plastic wrap and chill for 30 minutes in the refrigerator. Prepare the crunch topping. In a medium bowl, combine the flour, brown sugar, oats and melted margarine or butter. Stir to combine. Set aside. Prepare the apple filling. Peel, halve, and seed the apples. In a large bowl, combine the sugar, flour, cinnamon and salt. Add the apple slices and toss to coat. Preheat oven to 375° F. Remove dough from refrigerator. On a lightly floured piece of parchment paper, roll the dough into a large (14 to 15 inch) circle. Leaving a 3 to 4-inch border, brush the apricot preserves over the center of the dough. Place 3/4ths of the crunchy oat mixture over the apricot, still leaving the border of dough uncovered. Starting at the outer edge of the apricot and working your way towards the center, lay the apple slices in concentric circles, going around and adding layers until all of the apples are used. Sprinkle remaining crunch topping over the apples. Using the parchment to help, fold the dough border over the apples, turning the galette as needed. The dough will cover 2 to 3 inches of the filling. Carefully peel back parchment and slide the parchment with the galette on to a rimless baking sheet. Brush the exposed dough with the beaten egg yolk. Bake for 25 minutes. Remove from oven and carefully cover the dough with foil to prevent burning. Return to oven and bake 30 minutes longer. The galette is great served warm or at room temperature with a scoop of ice- cream or caramel flavored ice-cream topping. Contributed to the FareShare Gazette by Art Guyer 26 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 245 Calories; trace Fat (1.4% calories from fat); 4g Protein; 57g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 253mg Sodium. Exchanges: 2 Grain(Starch); 0 Fruit; 0 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Asian Beef Bites Recipe By : Publications International, LTD. Serving Size : 18 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup A-1(r) Bold Steak Sauce 2 tablespoons dry sherry 1 tablespoon peanut oil 1 tablespoon sesame oil 1 tablespoon toasted sesame seed 1 clove garlic -- minced 1 teaspoon fresh ginger -- minced 1 pound beef top round steak -- cubed 3/4" 18 snow peas -- halved crosswise Soak 18 (10-inch) wooden skewers in water for at least 30 minutes. In small bowl, combine steak sauce, sherry, peanut and sesame oils, sesame seed, garlic and ginger; set aside. Thread beef cubes onto skewers, ending with a snow pea half; place in glass dish. Pour marinade over skewers, coating completely. Cover; chill 1 hour, turning occasionally. Grill over medium heat for 4 to 6 minutes or until done, turning and brushing often with marinade. Serve hot. Makes 1 1/2 dozen appetizers. Source : "A-1(r) Steak Sauce Great Grilling" Copyright : "1995 Nabisco Inc. ISBN 0-7853-1182-3" Contributed to the FareShare Gazette by Susie; 13 April 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 42 Calories; 2g Fat (35.6% calories from fat); 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 3mg Sodium. Exchanges: 1 Vegetable; 1/2 Fat. * Exported from MasterCook * Asparagus Soufflé Sandwiches Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 tablespoons soft butter 6 slices white or whole wheat bread 18 spears cooked asparagus 3 eggs -- separated 1 teaspoon Dijon mustard 1/2 teaspoon Worcestershire sauce salt and pepper -- to taste 3/4 cup grated Gruyere, Swiss or sharp Cheddar cheese Spread the butter on the bread and arrange on a lightly greased baking sheet. Place three asparagus spears on each slice of bread. Whip the egg whites until stiff. Whisk together the egg yolks, mustard, Worcestershire sauce, salt, and pepper. Add the cheese to the egg yolk mixture and fold into the egg whites. Divide the egg mixture between the slices of bread, mounding it high in the center of each. Bake in a preheated 350F (180C) oven until puffed and lightly browned, about 15 minutes. Serve immediately. Serves 6. Contributed to the FareShare Gazette by Jennie 22 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 67 Calories; 6g Fat (80.9% calories from fat); 3g Protein; trace Carbohydrate; trace Dietary Fiber; 104mg Cholesterol; 81mg Sodium. Exchanges: 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Asparagus with Brie Sauce Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound asparagus 2 tablespoons butter 2 tablespoons flour 1 cup milk 6 ounces ripe Brie, rind removed Salt and pepper to taste Grating of fresh nutmeg Boil or steam the asparagus until just tender and bright green. Meanwhile, melt the butter in a saucepan over moderate heat and stir in the flour. Cook for 2 minutes, then stir in the milk. Bring to a boil, stirring frequently. Cut the rindless cheese into pieces and add to the sauce, stirring until melted. Season with salt, white pepper, and nutmeg. Spoon the sauce over the cooked asparagus and serve immediately. Serves 4 to 6. Contributed to the FareShare Gazette by Jennie 21 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; 5g Fat (59.1% calories from fat); 3g Protein; 6g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 60mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat. * Exported from MasterCook * Australian Grilled Fish Recipe By : Serving Size : 4 Preparation Time :1:15 Categories : Volume 8-04 Apr 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 fish steaks 1/4 cup lime juice 2 tablespoons vegetable oil 1 teaspoon Dijon mustard 2 teaspoons fresh ginger root -- grated 1/4 teaspoon cayenne pepper black pepper * For the steaks: they should be 8-10 ounces and 1-inch thick each. Use Swordfish, Halibut or Salmon steaks. In a bowl, combine the lime juice, 1 tablespoon oil, ginger, cayenne pepper and enough freshly ground black pepper to suit your taste. Marinate the fish in the marinade for 45-60 minutes. Turn steaks 2-3 times. Have the grill prepared with white coals and brush the cooking grill with the remaining one tablespoon oil. Grill the fish, brushing several times with the marinade, until cooked through and opaque in the center. Turn fish after about 4-5 minutes. Total grilling time will depend on your grill and the heat of the coals. * To broil instead, use a broiler pan brushed with oil and broil until center is opaque. Will take about 10 minutes total in broiler. Turn steaks after 5 minutes, and baste often with marinade. Serving Ideas : Grill outdoors and serve with crispy green salad and bread Contributed to the FareShare Gazette by Robin 30 April 2005 www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 206 Calories; 8g Fat (36.0% calories from fat); 30g Protein; 2g Carbohydrate; trace Dietary Fiber; 73mg Cholesterol; 108mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 0 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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.