Recipes Included On This Page Baked Potato Soup Beer Bread Blintzes Claudia Braised Beef Short Ribs Brinjal - Indian Eggplant Chutney Butter Cookies Butternut Squash Gratin with Rosemary Breadcrumbs Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Baked Potato Soup Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 11 cups water 1/4 cup chicken base 1 1/2 cups butter 1 small onion -- diced 8 large baking potatoes -- baked, peeled and diced 1 pound bacon -- cooked until crisp, drained and crumbled 1 1/2 cups flour 1 pound cheddar cheese -- grated 3 pints whipping cream -- hot 2/3 cup green onions -- diced 2/3 cup sour cream Salt and pepper Combine water and base. (Instead of water and base, I use 11 cups of chicken broth.) Bring to a boil and keep hot until ready to use. Melt butter in heavy saucepan; add onion and cook until onion is tender. Add flour, stirring constantly. Simmer 3 to 5 minutes. Gradually add simmering chicken stock, stirring constantly and bring to a boil. Add potatoes,,cheese, sour cream, hot whipping cream (heats best in the microwave), green onions and bacon, blending constantly. Season with salt and pepper to taste. Contributed to the FareShare Gazette by Connie in response to a request; 18 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Beer Bread Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/3 cups beer 8 teaspoons oil 4 cups flour 8 teaspoons sugar 2 teaspoons salt 2 1/4 teaspoons dry yeast Mix together the flour, sugar, salt and yeast. Add the beer and oil and mix together until it becomes smooth. Place in a greased bowl, cover (I use 5- quart ice cream containers for raising dough) and let rise until double. Remove, punch down, form into a loaf; place on a greased cookie sheet, slit top and let rise until double. Bake in a 375F. oven for about 25 minutes or until golden brown and sounds hollow when tapped on the bottom. Remove and cool. NOTE : Using beer gives the bread a definite sour dough taste. Contributed to the FareShare Gazette by Jennie in response to a request; 21 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Blintzes Claudia Recipe By : adapted by Claudia Serving Size : Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Crepe batter: 3 eggs -- lightly beaten 1 cup milk 1 cup all-purpose flour 1 pinch salt For the filling: 1 1/2 cups cottage cheese or ricotta or fromage blanc 1 cup creme fraiche 3 tablespoons sugar 1 pinch salt Crepes: The crêpes must be quite thin. They have to be kept warm and pliable. They can be cooked ahead of time and assembled just before cooking. Stack them on a plate with waxed or parchment paper between the layers and wrap with plastic if you are not using them immediately. Filling: Stir all ingredients together. *Add a splash of lemon juice and a teaspoon of grated zest for a lemon cheese filling. Place 2 tablespoons of filling in the centre of each crêpe. Fold them like you would do for large spring rolls or, make a pouch, taking care that the filling stays in. Fry them in butter over medium heat until golden brown on both sides. Bake them at 375 degrees F for 5 minutes. Serve immediately with fresh berries and Creme Anglaise. Published in the Toronto Star, Nov. 6, 2005 Boho Restaurant, 392 Roncesvalles Ave. (South of Dundas S West), Toronto, Tel.: 416-516-7446) Start by making thin crepes with all-purpose flour, milk, butter, eggs, pinches of salt and sugar. While still warm and pliable, stuff them with a mix of ricotta, seasonal fruit, egg yolk, salt and sugar then fold into square pouches. When it is time to serve, saute blintzes in butter and sugar, along with fresh cut fruit. Then bake at 375 F. for 5 minutes. Serve blintzes with Crème Anglaise. Contributed to the FareShare Gazette by Claudia; 15 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Braised Beef Short Ribs Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds beef short ribs -- (with bones) 2 tablespoons vegetable oil 3 large yellow onions -- chopped 1 teaspoon Cajun spices 1 teaspoon mild paprika 1 teaspoon celery seeds 1 teaspoon salt Optional: Dried rosemary or thyme leaves -- crumbled 1/2 teaspoon freshly ground black pepper 1/2 cup red wine 1 1/2 cups Campbell beef broth -- (approx. 1 1/2 to 2) 2 cups canned diced tomatoes -- including juice [Primo Chunky Tomatoes with Spicy Red Peppers] 2 tablespoons Worcestershire sauce -- (optional) or less, according to taste) 3 orange peel strips -- (3 inches/8 cm long) Preparation time : 20 minutes. Cooking time : 3 hours at 300F. Rub ribs with all-purpose flour and ground black pepper. (No salt). Heat 3 tbsp of the oil in Dutch oven or large saucepan over medium-high heat. Brown short ribs, in batches and adding more oil as needed, until browned on all sides. Transfer to plate. Add onions, spices (see above), garlic, rosemary, salt and pepper to pan; cook over medium heat, stirring often, for 5 minutes or until softened. Add short ribs and deglaze with wine. Stir until evaporated. Add stock, tomatoes with juice, Worcestershire sauce (optional) and orange peel. Cover and reduce heat; bake for 3 hours at 300F., adding additional stock to keep beef covered while braising, until beef is fork- tender. Remove as much fat as you can from top of dish. When ready, set short ribs aside while you strain the cooking juices with a hand food mill. Pour everything back into clean pan and bake for 10 minutes more. Adapted from: 300 Best Comfort Food Recipes by Johanna Burkhard (2002) Part of the Favourite Comfort Foods Recipe Collection 6 Servings For convenience and maximum flavour, make this recipe ahead. Refrigerate, covered, for up to 2 days. Skim fat before reheating. (Adapted by me from : beefinfo.org) Adapted by me: Optional means that I did not use this particular ingredient. Contributed to the FareShare Gazette by Claudia; 8 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 688 Calories; 60g Fat (79.7% calories from fat); 24g Protein; 10g Carbohydrate; 2g Dietary Fiber; 115mg Cholesterol; 767mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 Vegetable; 8 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Brinjal - Indian Eggplant Chutney Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggplants - extra large 1 onions -- big, finely chopped 4 green chillies -- finely chopped 1 1/2 teaspoon ginger garlic paste 1/2 cup coriander leaves -- chopped 4 red chillies 1/4 teaspoon mustard seeds 1/4 teaspoon cumin seeds Roast one eggplant at a time on direct flame. Alternating on medium and high heat until the skin of eggplant shrinks and becomes black in colour and the insides become soft. When done peel off the skin from the eggplants and discard them. Gather the inside pulp into a bowl along with its juices and break any lumps. In a sauce pan heat 3 tablespoons of oil and add red chillies, mustard and cumin seeds. When mustard seeds start to splutter add green chillies and onions; fry till onions turn translucent in colour then add ginger garlic paste and fry for a minute now add eggplant pulp along with it's juices and fry till the eggplant is cooked on medium heat. Remove and transfer into a serving dish garnish with coriander leaves. Serve with rice. Source : "Asian Society" S(MC format by Chupa Babi): "11.05.05" Contributed to the FareShare Gazette by Chupa; 31 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 22 Calories; trace Fat (10.8% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat. * Exported from MasterCook * Butter Cookies Recipe By : Jennie Bartlett Serving Size : 72 Preparation Time :0:15 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 eggs 1 teaspoon flavoring [lemon, anise, vanilla, etc.] 6 tablespoons confectioner's sugar 6 Teaspoons baking powder 1/4 pound butter -- softened flour Beat eggs until thick and lemon colored. Beat in confectioner's sugar and baking powder; add flavoring. Stir in butter and enough flour to make able to roll. Form and place on ungreased baking sheet. Bake in 350-degree F. oven for 8 to 10 minutes. Remove; cool and frost with confectioner's sugar icing (10X sugar and water). Allow to dry and store in an airtight container. NOTE: Forming these small cookies is difficult to explain, you need to take approximately one tablespoon of dough, roll into a long strip about three inches long and twist. The end result will resemble a small tree. If this maneuver is not clear enough, a simple bowknot would probably suffice. Contributed to the FareShare Gazette by Jennie; 24 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 20 Calories; 2g Fat (74.8% calories from fat); 1g Protein; 1g Carbohydrate; 0g Dietary Fiber; 21mg Cholesterol; 59mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Butternut Squash Gratin with Rosemary Breadcrumbs Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 9-12 Dec 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup unsalted butter -- (1/2 stick/1/8 pound) 4 cups thinly sliced onions -- (about 1 pound) 2 1/2 pounds butternut squash -- peeled, seeded, cut into 1/2-inch cubes 1 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3/4 cup canned low-salt chicken broth 2 cups fresh breadcrumbs -- made from soft white bread 2 cups grated sharp white cheddar cheese -- packed 1 1/2 tablespoons chopped fresh rosemary 1/2 teaspoon dried thyme Preheat oven to 350F. Butter 13x9x2-inch glass baking dish. Melt butter in heavy large skillet over medium-high heat. Add onions; sauté until onions are light golden, about 8 minutes. Add squash; sauté 4 minutes. Sprinkle sugar, salt and pepper over vegetables; sauté until onions and squash begin to caramelize, about 5 minutes. Spread vegetable mixture in prepared dish. Pour chicken broth over. Cover tightly with foil and bake 45 minutes. (Squash mixture can be made 1 day ahead. Cool, then cover and refrigerate. Reheat in 350F oven until heated through, about 10 minutes.) Increase oven temperature to 400F. Mix breadcrumbs, cheese, rosemary and thyme in medium bowl. Sprinkle over gratin. Bake uncovered until top is golden brown and crisp, about 30 minutes. Makes 10 servings. Contributed to the FareShare Gazette by Robin; 24 December 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 159 Calories; 6g Fat (33.9% calories from fat); 3g Protein; 25g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 201mg Sodium. Exchanges: 1 Grain(Starch); 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

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