FareShare Gazette -- October 2005 Recipes

Recipes Included On This Page

Peanut Butter Banana Bread
Peanut-Curry Flank Steak
Peasant Bread
Pilgrim's Bread
Pork Tenderloin with Apples
Provencal Marinated Flank Steak with Portabella Mushrooms
Pumpernickel Bread

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* Exported from MasterCook * Peanut Butter Banana Bread Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 8-10 Oct 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 eggs 1 cup peanut butter 6 bananas 1/2 cup sugar 2 1/2 cups whole wheat flour 1/2 cup soy flour 4 teaspoons baking powder 1/2 teaspoon baking soda Preheat over to 350F. Grease 2 4 1/2 X 8 pans Warm peanut butter in microwave for about 30 seconds. Put eggs, peanut butter, sugar and a couple bananas in blender and puree. Add more bananas until the total liquid ingredients equals 4 cups Pour into large mixing bowl. Sift together dry ingredients. Add to banana mixture and mix thoroughly. Pour into 2 greased 4 1/2 x 8 pans. Bake at 350F. for about 55 minutes or until a toothpick comes out clean. The blacker the bananas, the better. I prefer to wait until the peels are all black and beginning to get leathery. Instead of part soy flour, you can use all whole wheat or white flour, though the nutritional value will be slightly less. Quick breads are a great way to start kids and other novices baking. Measurements don't have to be exact and the results will be fine. This is a very nutritious bread and makes a great after school snack. Three pieces lightly toasted makes a better breakfast than a lot of people I know typically have. Contributed to the FareShare Gazette by Don; 5 October 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 167 Calories; 7g Fat (34.5% calories from fat); 6g Protein; 23g Carbohydrate; 3g Dietary Fiber; 27mg Cholesterol; 168mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.

* Exported from MasterCook * Peanut-Curry Flank Steak Recipe By : Weber's Big Book of Grilling Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-10 Oct 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Marinade: 2 tablespoons peanut oil 2 tablespoons Asian sesame oil 2 tablespoons dry sherry 2 tablespoons soy sauce 2 tablespoons creamy peanut butter 2 tablespoons Hoisin sauce 2 tablespoons rice vinegar 2 teaspoons curry powder 1/2 teaspoon ground ginger 1/2 teaspoon crushed red pepper flakes 1 1/2 pounds flank steak -- (1 1/2 to 2) about 3/4-inch thick Cooking method: direct. Temperature: medium. To make the marinade: In a small bowl whisk together the marinade ingredients. Trim the steak of any surface fat; place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade; place on a plate and refrigerate for 6 to 8 hours, turning occasionally. Remove the steak from the bag and discard the marinade. Allow the steak to stand at room temperature for 20 to 30 minutes before grilling. Grill the steak over direct medium heat until the internal temperature reaches 145F. for medium rare, 8 to 10 minutes, turning once halfway through grilling time. Remove from the grill and allow to rest for 3 to 5 minutes. Cut across the grain into thin diagonal slices. Serve warm. Makes 4 servings. From Weber's Big Book of Grilling by Jamie Purviance and Sandra S. McRae; 2001; Weber-Stephen Products Co.; ISBN 0-8118-3197-3 MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie in response to a request; 26 October 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 456 Calories; 32g Fat (64.4% calories from fat); 34g Protein; 6g Carbohydrate; 1g Dietary Fiber; 87mg Cholesterol; 763mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 4 Fat; 1/2 Other Carbohydrates.

* Exported from MasterCook * Peasant Bread Recipe By : Frugal Gourmet Serving Size : 6 Preparation Time :0:00 Categories : Volume 8-10 Oct 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 cups tepid water 3 packages fast rising yeast 3 pounds unbleached white bread flour 1 1/2 teaspoons salt -- dissolved in 1 1/2 teaspoons water Cornmeal Dissolve the yeast in the water, let stand five minutes. Stir to dissolve. Using a small paper sack, weigh out a total of 3 pounds flour. Make a batter of the water and yeast, together with 6 cups of the weighed out flour. Beat for 10 minutes with the paddle of an electric mixer. It should pull away from the sides of the bowl. Add the salted water. Add the remaining flour and knead for 5 minutes with the dough hook. Place the dough on a plastic board or counter top, cover with metal bowl. Let rise for 1 to 2 hours until doubled in bulk. Punch down and let rise for 1 1/2 hours. Punch down again, mold into 6 loaves. Cut slits in loaves, brush with egg wash and top with poppy seeds or sesame seeds. Preheat the oven to 450F. When loaves have double their original size, bake for about 25 minutes. Cool on rack. Contributed to the FareShare Gazette by Jennie; 2 October 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 537mg Sodium.

* Exported from MasterCook * Pilgrim's Bread Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Volume 8-10 Oct 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup yellow cornmeal 1/3 cup packed brown sugar 1 tablespoon salt 2 cups boiling water 1/4 cup cooking oil 2 packages dry yeast 1/2 cup warm water 3/4 cup whole wheat flour 1/2 cup rye flour 4 1/2 cups unbleached flour Thoroughly mix cornmeal, brown sugar, and salt. Stir gradually into boiling water. Stir in oil. Cool to lukewarm. Soften yeast in warm water. Stir into cornmeal mixture. Add whole wheat and rye flours; mix well. Stir in enough unbleached flour to made a moderately stiff dough. Turn out onto a floured surface and knead till smooth and elastic. Shape dough into a ball. Place in lightly greased bowl, turning once. Cover and let rise in warm place until double. Punch dough down, turn out onto lightly floured surface. Cut in half. Cover and let rest for 10 minutes Shape the dough into two loaves and place in two grease 9x5x3-inch loaf pans. Cover and let the shaped loaves rise in a warm place until almost double. Bake the loaves at 375 degrees F. till done, about 45 minutes. Remove loaves from pans and cool in wire racks. NOTES : If bread browns too quickly, cap loosely with foil after first 25 minutes. Contributed to the FareShare Gazette by Jennie; 3 October 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - -

* Exported from MasterCook * Pork Tenderloin with Apples Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-10 Oct 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pork tenderloin -- (about 1 pound) 1 garlic clove -- peeled and cut into slivers Salt and pepper 1/2 teaspoon ground cumin 2 tablespoons extra-virgin olive oil 1/2 cup chicken broth -- or beef broth 1/2 cup dry white wine 1 medium apple -- peeled, cored and sliced 1. Preheat oven to 400 degrees F. 2. With the tip of a sharp knife, make deep little slits all over the tenderloin and insert the garlic slivers. Season with salt, pepper and cumin. 3. Place the oil in a skillet and sear the tenderloin well on medium high heat for about 10 minutes, turning the meat over as it browns. 4. Remove the meat from the skillet (do not discard the juices in the skillet) and place in an oven-proof serving casserole dish. Add the broth and white wine and place it in the oven for 10 minutes. 5. After you've placed the meat in the oven, cook the apple slices in the same skillet (with the remaining oil and juices) that you used to brown the tenderloin. Saute until soft. 6. After the tenderloin has cooked for 10 minutes remove it from the oven and let it rest for 10 minutes, before carving. It will continue to cook while it sits. Slice the tenderloin into 1/4 inch thick slices. Add the sliced apples to the meat in the serving dish. Serve immediately. Serves 4. Simply Recipes http://www.elise.com/recipes/ Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 13 October 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 175 Calories; 9g Fat (52.2% calories from fat); 13g Protein; 6g Carbohydrate; 1g Dietary Fiber; 37mg Cholesterol; 126mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 1/2 Fat.

* Exported from MasterCook * Provencal Marinated Flank Steak with Portabella Mushrooms Recipe By : Weber Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-10 Oct 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- For the rub: 2 tablespoons herbes de Provence -- * 1 tablespoon minced garlic 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 1 1/2 pounds flank steak about 3/4-inch thick For the marinade: 2 tablespoons extra-virgin olive oil 1/4 cup finely chopped shallots 1 1/2 cups hearty red wine 1 tablespoon tomato paste 1 tablespoon coarsely chopped orange zest 1 bay leaf 2 large portabello mushrooms -- base of stems trimmed * Herbes de Provence is an aromatic blend of dried herbs, usually rosemary, thyme, lavender, marjoram and fennel seed; it works beautifully to give grilled meats, poultry and vegetables the irresistible character of southern French cooking. To make the rub: In a small bowl combine the rub ingredients and mash together with a fork. Trim the flank steak of any surface fat and rub the spices into the both sides of the steak. Place the flank steak in a shallow rectangular baking dish, cover, and refrigerate for 1 hour. To make the marinade: In a medium saucepan over low heat, warm the olive oil. Add the shallots and cook until softened but not browned, stirring occasionally, about 3 minutes. Add the rest of the marinade ingredients, stir to blend and then heat to boiling. Reduce heat and simmer for 5 minutes. Set aside to cool. Remove the baking dish from the refrigerator and place the mushrooms in the dish with the steak. Pour in the cooled marinade, and turn the steak and mushrooms several times to distribute the marinade. Refrigerate 1 to 2 hours, turning the steak and mushrooms occasionally. Allow the steak and mushrooms to stand at room temperature for 20 to 30 minutes before grilling. Remove the steak and mushrooms from the dish and reserve the marinade. Pour the marinade through a sieve into a medium saucepan. Heat to boiling. Boil, over medium-high heat, until reduced by half. Keep warm over very low heat. Grill the steak and mushrooms over Direct Medium heat until the internal temperature of the steak reaches 140F. for medium rare and the mushrooms are tender, turning once halfway through grilling time. The mushrooms will take 12 to 14 minutes and the steak will take 10 to 12 minutes. Transfer to a cutting board and let the steak and mushrooms rest for a few minutes before cutting into 1/4-inch diagonal slices. Serve with the hot marinade drizzled over the top along with sliced grilled tomatoes and grilled French bread, if desired. Formatted in MasterCook by Art Contributed to the FareShare Gazette by Art; 25 October 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 367 Calories; 24g Fat (61.3% calories from fat); 33g Protein; 2g Carbohydrate; trace Dietary Fiber; 87mg Cholesterol; 1091mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.

* Exported from MasterCook * Pumpernickel Bread Recipe By : Serving Size : 3 Preparation Time :0:00 Categories : Volume 8-10 Oct 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 1/2 cups flour 3 cups rye flour 1 cup Shredded Wheat(r) -- crumbled 3/4 cup cornmeal 2 packages dry yeast 2 tablespoons salt 3 1/2 cups water 1/4 cup molasses 2 ounces unsweetened baking chocolate 1 tablespoon butter 2 cups mashed potatoes 2 teaspoons caraway seed Combine all purpose flour and rye flour: stir well. Combine 2 cups flour mixture, cereal, cornmeal, yeast and salt; mix well. Set remaining flour mixture aside. Combine water, molasses, chocolate and butter in a medium saucepan; heat mixture to 125F. stirring occasionally. Gradually add hot liquid mixture to cereal mixture, beating at low speed 2 minutes. Add potatoes and 1 cup flour mixture; beat at high speed 2 minutes. Add caraway seeds and enough remaining flour to form a soft dough, beating well after each addition. Turn dough out on a floured board, cover and let rest 15 minutes. Knead for 10 minutes or until smooth and elastic. Shape into a ball; place in a well greased bowl, turning to grease top. Cover and let rest in a warm place (85F. free from drafts, 1 hour or until doubled in bulk. Punch dough down; cover and repeat rising procedure 30 minutes. Punch dough down and divide into 3 equal portions. Shape each portion into a ball. Place each ball in a greased 8" round pan. Cover and repeat rising procedure 45 minutes or until doubled in bulk. Bake at 350F. for 1 hour or until loaves sound hollow when tapped. Remove bread from pans and cool in wire racks. Contributed to the FareShare Gazette by Jennie; 5 October 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - -

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