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FareShare Gazette Recipes -- October 2005 - M's
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* Exported from MasterCook *
Marie's Rye Bread
Recipe By :
Serving Size : 1 Preparation Time :0:05
Categories : Volume 8-10 Oct 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/8 cup brown sugar
1/8 cup molasses
1 1/2 teaspoons salt
1 tablespoon shortening
1/2 cup boiling water
1/2 cup tap water
1 1/4 cups rye flour
1 3/4 cups bread flour -- unbleached
1 tablespoon gluten flour
1 1/2 tablespoons caraway seeds
2 teaspoons instant yeast
Pour boiling water over the brown sugar and molasses, stir to dissolve; let
cool. Smear the shortening or butter if that is the choice, over the
paddles of the bread machine. Pour in the sugar/molasses water, plus the
tap water, salt and caraway seeds. Add the flours, and then the yeast in a
little well on top of flours. Process on dough cycle of bread machine.
When dough cycle ends, dump dough ball into a greased 8 X 4-inch bread
pan. Let rise for 1 1/2 hours in the pan, covered with plastic wrap. Bake
in 375F oven for 25 minutes. Roll out of pan onto rack and let cool. This
is a wonderful rye bread with great flavour.
Cheers, Doug in BC
Contributed to the FareShare Gazette by Doug; 7 October 2005.
www.fareshare.net
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* Exported from MasterCook *
Mexican Treat
Recipe By :
Serving Size : Preparation Time :0:00
Categories : Volume 8-10 Oct 2005
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese
1 pound cottage cheese
2 tablespoons Taco seasoning mix
1 can refried beans
Shredded lettuce
Diced, peeled seeded tomatoes
Shredded Cheddar cheese
Chopped green onions
1 Slice ripe olives
Mix together cream cheese, cottage cheese and Taco seasoning mix. Spread
beans over a 12-inch round platter. Top with the cheese mixture. On top of
that arrange in layers the remaining ingredients and serve with tortilla
chips.
Contributed to the FareShare Gazette by Jennie in response to a request;
7 October 2005.
www.fareshare.net
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