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FareShare Gazette Recipes -- November 2006 - P's

 

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FareShare Gazette Recipes.

 

Recipes Included On This Page

Pasta with Dark Greens - Italian

Pork Back Ribs (Doug's)

Poutine a Trou

Poutines Rapees

Pumpkin Cheese Ball

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* Exported from MasterCook *

Pasta with Dark Greens - Italian

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Volume 9-11 Nov 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds broccoli raab -- turnip, mustard
or dandelion greens
Kosher salt
1 pound orecchiette -- penne
or other pasta
1/4 cup extra-virgin olive oil
4 garlic cloves -- chopped
4 anchovy filets in oil -- drained
and finely chopped
1 pinch dried red pepper flakes -- or to taste
Freshly ground pepper and salt

In a large pot, bring 2 to 3 quarts of water to a boil. While the water
heats, trim the greens and wash them well.
Cut the greens crosswise into 1-inch pieces or strips.

When the water comes to a boil, add 1 tablespoon of salt. Toss the greens
into the boiling water; cook until they are almost tender but still bright
green, 8 to 10 minutes. (The time will vary somewhat depending on what kind
of greens you use. Testing them is the best way to know when they are
done.) With a slotted spoon, remove greens from the pot and toss into a
large bowl of cold water.

Add the pasta to the pot of water in which the greens were cooked. While
the pasta cooks, squeeze the greens to remove as much water as possible.
Fluff the greens to separate them, then set aside.

In a large, heavy skillet or a wok, heat the olive oil over medium-
high heat. Add the garlic and cook, stirring constantly with a wooden
spoon, just until the garlic begins to color. (Take care not to let it
burn or the dish will taste bitter.) Add the anchovies, pressing them
so they "melt" into the oil. Add the pepper flakes. When the pasta is
almost done, 10 to 12 minutes, add the drained greens to the pan and
cook together for 2 minutes, stirring constantly. Remove pan from the
heat.

Drain the pasta, leaving a bit of water clinging to it. Add the pasta
to the cooked greens; toss well. Season to taste with pepper and salt.
Serve immediately with a loaf of the thick-crusted, whole-grain bread.

Makes 4 to 6 servings.

Source : The Top One Hundred Italian Dishes by Diane Seed (Ten Speed Press)
Formatted by Chupa Babi in MC: 11.06.05

Cook Note: If you prefer, the greens can be cooked ahead and held up to 8
hours. (Refrigerate them if it will be more than two hours, then bring them
back to room temperature before using.) You won't get to reuse the cooking
water from the pasta, but you will be able to put the finished dish on the
table in just minutes.

Reader's Note: People in Mediterranean cultures, who have been big fans of
bitter greens, such as dandelion and chicory, for centuries, boil them as a
matter of course. Authorities on Italian cuisine recommend cutting the
greens crosswise into 1-inch pieces before plunging them into the salted,
boiling water. Then wring out the excess water, chop them up, and proceed
with the desired recipe.

Cookbook author Diane Seed, in The Top One Hundred Italian Dishes (Ten
Speed Press), suggests tossing dandelion greens or rapini with a chunky-
shaped pasta, like penne, orecchiette or ziti.

Seed, who teaches cooking classes in south Italy, suggests cooking the
pasta in the same water used to boil the greens, which not only adds flavor
to the pasta, but saves time, to boot.

She favors turnip greens in the following recipe, but broccoli raab
(rapini), mustard or dandelion greens work just as well.

For the best flavor, use a strong, fruity extra-virgin olive oil.
Serve with a loaf of thick-crusted, whole-grain bread.

Contributed to the FareShare Gazette by Chupa; 9 November 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 83 Calories; 9g Fat (96.3% calories from 
fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; trace 
Sodium. Exchanges: 0 Vegetable; 2 Fat.


 

* Exported from MasterCook *

Pork Back Ribs (Doug's)

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 9-11 Nov 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds pork back ribs -- (900 +/- grams) trimmed,
the membrane on the inside removed;
cut into serving portions
1/2 cup soy sauce -- I used mushroom soy sauce
3 tablespoons liquid honey
3 tablespoons Hoisin sauce
2 tablespoons cane sugar vinegar
2 tablespoons ginger wine -- if this not available
use dry sherry and about 1 tablespoon
minced ginger
3 garlic cloves -- minced fine
4 tablespoons chicken stock
[some left over from that chicken!]

Combine above ingredients, I get this all together and give it one minute
in the microwave to dissolve honey and then I would marinate the ribs with
this overnight OR, it also works this way: place ribs in a pan and cover
with marinade, turn heat to simmer and let it go, turning the ribs every 15
minutes. Then place them in a broiler pan and slow broil until done to your
liking.

Serve with rice or for a different idea, perogies which gives a totally new
approach to spare ribs! I have used this recipe for years, and it works
both ways.

Cheers, Doug in BC where today it is raining

Contributed to the FareShare Gazette by Doug; 6 November 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 100 Calories; 1g Fat (8.1% calories from 
fat); 5g Protein; 18g Carbohydrate; 1g Dietary Fiber; 1mg Cholesterol; 4772mg 
Sodium. Exchanges: 1 1/2 Vegetable; 0 Fat; 1/2 Other Carbohydrates.


 

* Exported from MasterCook *

Poutine a Trou

Recipe By : Out of Old Nova Scotia Kitchens by Marie Nightingale
Serving Size :   Preparation Time :0:00
Categories : Volume 9-11 Nov 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pastry:
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup shortening
1 tablespoon water

Filling:
5 cups diced apple
3/4 cup raisins
3/4 cup cranberries
1/4 cup fresh fat pork -- diced

Brown Sugar Sauce:
1 cup brown sugar
1/2 cup water
1/2 teaspoon vanilla

Pastry -
Combine the dry ingredients and cut in the shortening. Add enough water to
make a dough. Roll out and make circles of any desired size. Fill each
circle with the filling.

Filling -
Combine the filling ingredients and fill each circle. Bring the edges of
the circle together to make a ball. Place on a baking sheet with the
pinched edges underneath. Make a hole in the top of each poutine. Bake in a
400F oven for 40 to 50 minutes. Serve with the Brown Sugar Sauce, which is
poured into the hole of each poutine.

Brown Sugar Sauce -
Boil the sugar and water for about 10 minutes or until the thin syrup stage
is reached. Add the vanilla.

Author's note. "Poutine" is the French word for pudding; "trou" means a
hole so we might call this favourite Acadian dessert "Pudding with a Hole".
Each poutine is an individual serving and can be made larger or smaller
according to the size of the pastry circles.

From Out of Old Nova Scotia Kitchens (a collection of traditional recipes
of Nova Scotia and the story of the people who cooked them) by Marie
Nightingale; 1970 (eleventh printing May 1978).

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 10 November 2006.
www.fareshare.net



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* Exported from MasterCook *

Poutines Rapees

Recipe By : Out of Old Nova Scotia Kitchens by Marie Nightingale
Serving Size : 20 Preparation Time :0:00
Categories : Volume 9-11 Nov 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh lean pork
OR 1 pound salted fat pork -- cubed
20 raw potatoes -- peeled
2 cups mashed potatoes -- (or more)
Salt and pepper
1 small onion -- grated

Cut the lean pork in small pieces. If using salted fat pork, first place in
a bowl of water and let stand to remove the salt.

Grate the raw potatoes and squeeze the water out. Combine with an equal
amount of the mashed potatoes. Add salt, pepper and onion.

Shape into flat patties or balls, filled with pieces of pork in the centre.
Simmer two hours over low heat.

Serve hot with the liquid remaining after cooking or with molasses.

Yields 20 poutines.

Note : Poutines may also be boiled. After filling the patties with pork,
roll in flour and drop gently into boiling salted water. Cooking time:
about 2 hours.

"A holiday dish served by the Acadians, particularly on New Year's Day.
They adopted the recipe from the Germans and used it to such an extent that
it is commonly thought to be exclusively French."

From Out of Old Nova Scotia Kitchens (a collection of traditional recipes
of Nova Scotia and the story of the people who cooked them) by Marie
Nightingale; 1970 (eleventh printing May 1978).

MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 9 November 2006.
www.fareshare.net



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Per Serving (excluding unknown items): 19 Calories; trace Fat (22.2% calories 
from fat); trace Protein; 3g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 
49mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fat.


 

* Exported from MasterCook *

Pumpkin Cheese Ball

Recipe By :
Serving Size :   Preparation Time :0:00
Categories : Volume 9-11 Nov 2006

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese
1/2 cup canned pumpkin
1 cup crushed pineapple -- well drained
2 cups cheddar cheese -- shredded (8 ounces)
1 package dried beef -- chopped very fine
[2.5 ounce package]
1 tablespoon sweet onion -- finely chopped

Mix everything together well. Refrigerate until cold. Serve with crackers
or vegetables.

Contributed to the FareShare Gazette by Jennie in response to a request;
18 November 2006.
www.fareshare.net



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