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FareShare Gazette Recipes -- October 1998 - W's



FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Walnut Sweet Potato Pie
White Chocolate Mousse
White Chocolate Raspberry Cheesecake
Whole-Wheat Flax Bread
Wok Stirred Shanghai Noodles With Shrimp & Haricots Verts
Worcestershire Chicken

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                     *  Exported from  MasterCook  *
                         Walnut Sweet Potato Pie
Recipe By     : 
Serving Size  : 8    Preparation Time :1:10
Categories    : Desserts                         Pies & Tarts
                Sweet Potatoes                   Volume 1, Oct. '98
                Wild Game/Fowl
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      medium        sweet potatoes or yams
     1/4  cup           butter or margarine
  14      ounces        sweetened condensed milk
   1      teaspoon      orange zest
   1      teaspoon      vanilla
   1      teaspoon      cinnamon
     1/2  teaspoon      nutmeg
     1/4  teaspoon      salt
   2      large         eggs
   1      9 inch        pie crust
   1      large         egg
   3      tablespoons   dark corn syrup
   1      tablespoon    melted butter
   1      cup           chopped walnuts
     1/2  teaspoon      maple flavoring
Peel and boil potatoes or yams until tender.
Preheat oven to 350.  In large bowl, mash hot potatoes with butter 
until smooth.  Add nuts, zest, vanilla, cinnamon, nutmeg, salt, 
and eggs.  Beat until creamy.  Pour into pie shell.
Bake 30 minutes.  Meanwhile, prepare topping. In small bowl, mix 
egg, syrup, sugar, butter, maple flavor.  Stir in walnuts.  Remove 
pie from oven.  Spoon topping evenly over top.  Bake 20-25 minutes, 
until pie is firm and golden.  Serve warm or chilled.
Contributed to Fare Share by Aleeda Crawley, 10/23/98
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                     *  Exported from  MasterCook  *
                          White Chocolate Mousse
Recipe By     : Mr. Food's Easy Cooking  Fall/1998
Serving Size  : 6    Preparation Time :0:00
Categories    : Desserts                         Chocolate
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      6 oz. pkg.    white baking bars
   1      pint          heavy cream
     1/3  cup           powdered sugar
   1      teaspoon      vanilla extract
                        Chocolate chunks -- optional
   6                    strawberries -- optional
In a medium saucepan, combine baking bars and 1/2 cup of the heavy 
cream.  Heat over low heat until bars are melted and mixture is 
smooth, stirring constantly. Remove from heat and cool completely. 
In a medium bowl, with an electric mixer on medium speed, beat 
remaining 1 1/2 cups cream, the sugar, and vanilla until stiff 
peaks form. With a spatula, gently fold the baking bar mixture 
into the whipped cream until just combined. Cover and refrigerate 
at least 2 hours. Spoon into serving dishes and garnish with small 
chunks of chocolate and whole strawberries, if desired.
Posted  on FareShare 10-98 by
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                     *  Exported from  MasterCook  *
                   White Chocolate Raspberry Cheesecake
Recipe By     : Gourmet
Serving Size  : 1    Preparation Time :0:00
Categories    : Cheesecakes                      Chocolate
                Desserts                         Fruit
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        for the crust:
   2      cups          graham cracker crumbs
   1      cup           slivered blanched almonds
     1/4  cup           clarified butter in its liquid (unchilled)
                        for the filling:
   8      ozs           fine quality white chocolate (preferably
   4      pkgs          cream cheese, 8 oz -- softened
     1/2                plus 2 tbsp sugar
   4      large whole   eggs
   2      large         egg yolks
   2      tbsp          all purpose flour
   1      tsp           vanilla
   2      pints         raspberries
To make the crust:
IN food processor blend together the graham cracker crumbs and the
almonds until the almonds are ground fine, add the butter, and combine
the mixture well.  Press the mixture onto the bottom and two thirds of
the way up the side of a 10 inch springform pan.
Make the filling:
In a metal bowl set over a pan or barely simmering water melt the
chocolate, stirring until it is smooth, and remove the bowl from the
heat.  In a large bowl with an electric mixer beat the cream cheese
until it is light and fluffy, add the sugar and beat in the whole eggs
and the egg yolks, 1 at a time, beating well after each addition. 
Beat in the flour and vanilla and add the melted chocolate in a slow
stream beating until the filling is combined well.
Scatter the raspberries over the bottom of the crust,  pour the
filling over them, and bake the cheesecake in the middle of a
preheated 250 degree oven for 1 hour, or until the top is firm to the
touch.  Let the cheesecake cool in the pan on a rack, chill it covered
loosely overnight and remove the side of the pan.
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                     *  Exported from  MasterCook  *
                   Whole-Wheat Flax Bread (Mixer & ABM)
Recipe By     : Eating Well (Oct 1998) Brianna Sands, King Arthur Flour
Serving Size  : 12   Preparation Time :0:00
Categories    : Bread Machine                    Breads - Yeast
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        --MIXER-- -- --(ABM)--
     1/3  cup           whole flaxseed
   1 3/4  cups          lukewarm water -- (decrease by 1/4-c)
   1      tablespoon    honey
   1      package       active dry yeast
                        or 2+1/4 tsp active dry yeast
   1 1/4  cups          bread flour -- (decrease by 1/4-c)
     1/2  cup           pumpernickel flour
                        or dark rye flour
   1 1/2  teaspoons     salt
   2      cups          whole wheat flour
                        or white whole wheat flour
   1                    egg; lightly beaten with -- (omit)
   1      tablespoon    water; for brushing -- (omit)
1. In a blender, grind flaxseed into a coarse meal. Set aside 2 teaspoons
(for topping).
2. In a large bowl, stir water and honey until honey is dissolved. Sprinkle
in yeast; let stand until yeast bubbles, about 5 minutes.
3. Add 1 cup bread flour, pumpernickel (or rye) flour, salt and the
remaining ground flaxseed. With a wooden spoon, stir vigorously in the same
direction until batter is smooth. Gradually stir in whole wheat flour until
mixture becomes too difficult to stir. (Alternatively, mix dough in a stand
mixture fitted with a paddle attachment.)
4. Turn dough out onto a lightly floured surface and knead, adding only
enough of the remaining bread flour to keep it from sticking, until dough
is smooth and elastic, 10 to 12 minutes. The dough will be slighly sticky.
5. Lightly oil a large bowl. Place dough in bowl, turning to coat. Cover
with plastic wrap and let rise until doubles in bulk, about 90 minutes. 
6. Lightly oil a 9-by-5 loaf pan or coat it with nonstick spray. 
7. Punch dough down. Flatten into a disk and tighly roll dough into a log.
Place seam-side down in prepared pan. Cover with plastic wrap and let rise
until dough domes over the top of the pan, about 45 minutes. 
8. Preheat oven too 400F.
9. Lighly brush top of loaf with egg mixture and sprinkle with reserved 2
teaspoons ground flaxseed. 
10. Bake bread for 15 minutes at 400F. Reduce oven temperature to 350F and
continue baking for 20 to 25 minutes, or until bread is pulling away from
the sides of the pan. Turn bread out onto a wire rack and cool completely
before slicing.
1. Grind seeds as in step 1 above but do not reserve for topping. 
2. In the pan of the bread machine, combine 1+1/2 cups water and 1 Tbsp.
honey. Add 2 cups whole wheat flour, 1 cup bread flour, all the ground
flaxseed, 1/2 cup pumpernickel (or rye) flour and 1+1/2 tsp salt. Gently
tap the side of the baking pan to level ingredients. Make a small
indentation in the dry ingredients and sprinkle in 1 package active dry 
3. Secure pan in machine. Program according to manufacturer's directions
for whole-grain and medium crust, 1+1/2-pound loaf. Press "start" and at
the end of the baking cycle, remove bread from pan and cool completely on 
a wire rack before slicing.
MAKES 1 LOAF (12 SLICES). [170 cals per slice: 6 grams protein, 3 grams  
fat (0.1 gram saturated fat), 32 grams carbohydrate; 270 mg sodium: 0 mg
cholesterol; 5 grams fiber.] 
PANTRY : Flaxseed are small, amber color. Often found refrigerated in 
health food stores.  Store in refrigerator or freezer.  WHITE WHOLE 
WHEAT is made from a special variety of WHITE WHEAT. It is light in 
color and flavor but has the same nutritional properties as regular 
whole-wheat flour.
Breadbaking ingredients are avilable direct from King Arthur. 
NOTES : FLAXSEED: "I got all excited about it two or three years ago
because it contains omega-3 fatty acids like fish does, so it's good for
your heart. It also has a great nutty flavor and natural oils that let you
make bread with almost no added fat." --Brinna Sands, King Arthur Flour Co,
Vermont ( 
Recipe edited by 10/98
Posted on FareShare 10-10-98 by Pat Hanneman 
KitchenPatH Recipes
By Terri and Pat
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                     *  Exported from  MasterCook  *
       Wok Stirred Shanghai Noodles With Shrimp & Haricots Verts 
Recipe By     : Ming Tsai 1998 (Pat Hanneman)
Serving Size  : 4    Preparation Time :0:00
Categories    : Pasta/Noodles                    Shrimp
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         shanghai egg noodles -- blanched
                        and refreshed
                        or six-oz ramen noodles -- softened
     3/4  pound         haricots verts -- blanched
                        and refreshed
   1      pound         rock shrimp -- peeled and deveined
                        or -45-60count/lb
   1      tablespoon    cornstarch
   1      teaspoon      sesame seed oil
   1      teaspoon      coarse ground coriander seed
   1      tablespoon    minced garlic
   1      tablespoon    minced ginger
   1                    sliced red onion
     1/2  cup           sliced black mushrooms -- rehydrated
     1/2  cup           chicken stock
     1/4  cup           oyster sauce -- see pantry note
                        canola oil -- optional
                        black pepper -- to taste
In a bowl, mix shrimp, cornstarch, coriander and sesame oil.  In a hot wok,
coat with canola oil, and quickly stir-fry the shrimp for only 2 minutes
keeping them rare.  Set aside.  In the same wok, add a little more oil and
caramelize garlic, ginger and onions.  Season.  Add mushrooms, oyster sauce
and chicken stock.  Add noodles, haricots and shrimp.  Quickly heat up and
serve immediately.
TEST NOTES: 1.  Instead of letting the shrimp get cold while we carmelize
the onion with garlic and ginger; do it ahead.
2.  REFRESH SHRIMP: Place shrimp in a large bowl.  Gently rub the shrimp
with 1/2 cup coarse salt.  Wash the shrimp under cold running water, and
place in a colander.  Drain well.  Towel dry and roughly chop into chunks.
3.  See his directions but as soon as the shrimp turn pink, make a well in
the wok.  Put mushrooms in the space; next the beans.  Top with carmelized
onions.  Do not stir yet.  Add broth; stir to mix and add the oyster sauce
(see pantry note).  You may wish to double the sauce. 
PANTRY NOTES: Mushrooms: substitute shiitake or other mushroom of
character.  I would not use white mushrooms with this dish.  Substitute
long beans when in season.  Ramen noodles or other wheat spaghetti may be
substituted; we used 6 ounces not 16.  Vegetarian stir fry sauce worked
well: it has less salt than the oyster sauce.
REVIEW! Fast meal.  Fresh tasting.  Love shrimp that have been cleaned with
a salt wash.  Exceptional! [10 Oct 98(Sat) Pat and Bob
REF: EAST MEETS WEST: Basic Stir Fry (TVFN #MT1A10) Contact 1998 TV FOOD
NETWORK -(MailFrom: Hanneman 10/11/98)
Pat Hanneman 
This was exceptional. We halved everything but the sauce. We used ramen
noodle -- liked the lighter ramen.. -pat
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                     *  Exported from  MasterCook  *
                          Worcestershire Chicken
Recipe By     : 
Serving Size  : 4    Preparation Time :0:00
Categories    : Chicken                          Main Dishes
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  teaspoon      garlic powder
     1/2  cup           olive oil
   1      tablespoon    Worcestershire sauce
   1      teaspoon      salt
     1/2  teaspoon      pepper
   4                    chicken pieces
Marinate the chicken pieces for a couple of  hours or so and then cook
normally in the oven on a greased pan.
Serves 4.
Posted on FareShare 10-98 by Steve Royal
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