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FareShare Gazette Recipes -- January 1999 - A's

 

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Recipes Included On This Page

Alfredo Sauce
Anna and Frankie's Meatballs
Apple Cake With Caramel Sauce
Apricot-Barbecued Ham
Apricot-Glazed Pork Tenderloin
Artichoke Canape

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                     *  Exported from  MasterCook  *
                              Alfredo Sauce
Recipe By     : 
Serving Size : 1 Preparation Time :0:00
Categories : Volume 4, Jan. '99 Cream Cheese
Sauces
  Amount  Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   1      pint          Heavy Cream
1 stick butter
2 Tbsp. Cream Cheese
1/2 3/4 C. Parmesan Cheese
1 tsp. Garlic powder
In a saucepan combine heavy cream, butter, and cream cheese.  Simmer 
this until all is melted,and mixed well. Add the Parmesan cheese and
garlic powder. Simmer for 15-20 minutes on low.
Serve over your favorite pasta.
Grilled chicken breasts go wonderfully with this!
Posted on FareShare  1-99 by Allison Davidson
<adavidson@wpsindustries.com>
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                     *  Exported from  MasterCook  *
           Anna and Frankie's Meatballs - Rao's Restaurant, NY
Recipe By     : Frank Pellegrino - Owner, Rao's Restaurant, Harlem
Serving Size : 1 Preparation Time :0:00
Categories : Cheese Ground Beef
Main Dishes Pork
Volume 4, Jan. '99
  Amount  Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   1      pound         lean ground beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup Pecorino Romano cheese -- freshly grated
1 1/2 tablespoons Italian parsley -- chopped
1/2 clove garlic (small clove),
(optional) peeled/minced
2 cups bread crumbs
2 cups lukewarm water
salt and pepper to taste
1 cup olive oil (fine quality)
Combine beef, veal, and pork in a large bowl. Add eggs, cheese, parsley,
garlic, and salt and pepper to taste. Using your hands, blend ingredients
together. Blend bread crumbs into meat mixture. Slowly add water, 1 cup
at a time, until the mixture is quite moist.
Shape meat mixture into balls. (We usually make large, 2 1/2 to 3 inch
balls)
Heat oil in a large saute pan. When oil is very hot but not smoking, fry
meatballs in batches. When bottom of meatball is very brown and slightly
crisp turn and cook top half. Remove from heat and drain on paper towels.
Lower cooked meatballs into simmering Marinara Sauce or Sunday Gravy and
cook 15 minutes. Serve over pasta or on their own.
Note: In place of bread crumbs, you can use stale Italian bread, white
part only, that has been lightly soaked in lukewarm water.
Rao's Bread Crumb Recipe: Unless you make your own bread crumbs, you
won't be following Rao's kitchen tradition. Use the finest quality
Italian bread you can find and allow it to dry for at least two days.
Then grate, using a handheld grater or a food processor fitted with a
metal blade. Shake and push the bread crumbs through a medium strainer
to get an even texture. Store tightly covered and refrigerated for no
more than a week.
From Rao's Cookbook by Frank Pellegrino -   
Copyright 1998 by Frank Pellegrino ISBN 0 679 45749 6
Contributed to FareShare 1/99 by JoAnn Pellegrino
<gigimfg@ix.netcom.com>
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                     *  Exported from  MasterCook  *
           Apple Cake With Caramel Sauce - Cafe for All Seasons
Recipe By     : Chef Donna Katzl (1999) San Francisco
Serving Size : 12 Preparation Time :4:00
Categories : Apples Desserts
Nuts Sauces
Volume 4, Jan. '99 Cakes
  Amount  Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   1 1/2  cups          Wesson oil
2 cups sugar
3 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
2 teaspoons cinnamon
3 cups coarsely chopped Granny Smith apples
(unpeeled)
1 cup chopped walnuts
2 teaspoons vanilla
Caramel Sauce
8 ounces butter -- cut into pieces
2 cups light brown sugar
1 cup heavy cream
This moist cake from chef/owner Donna Katzl of Cafe for All Seasons is as
good left over as it is warm from the oven. Secrets: Use Wesson oil,
freshest apples, and a warm sauce.
1. Preheat the oven to 325 degrees. Butter and flour a 10-inch Bundt pan.
2. Using an electric mixer, blend together the oil and sugar in a large 
bowl.
3. Add eggs, 1 at a time, beating well after each addition.
4. Sift flour, soda, salt, nutmeg and cinnamon into egg mixture, beating
thoroughly. The batter will be very stiff.
5. Fold the apples and walnuts into the batter with a spatula, then stir 
in the vanilla.
6. Spoon the batter into the prepared pan.
7. Bake for 1 1/4 hours, or until a toothpick inserted in cake comes out
clean. Place pan on a rack; let cool for about 1 hour.
8. To make the caramel sauce: Melt butter in a heavy-bottomed saucepan
set over medium heat. Stir in the brown sugar. When the sugar dissolves,
add the cream, whisking to form an emulsion.
9. To unmold the cake, run a knife around the edges of the pan and gently
turn out the cake onto a plate.
10. Pour about 1/2 cup of the warm sauce over the cake to form a glaze.
11. Serve immediately, with a little of the remaining sauce spooned over
each slice, or let the cake cool completely.
Serves 12: each (without extra sauce): 643 calories, 6 g protein, 69 g
carbohydrate, 40 g fat (8 g saturated), 67 mg cholesterol, 207 mg sodium,
2g fiber.
TIPS * The sauce keeps well in the refrigerator, but it should be reheated
before serving. *You can use a microwave oven, or reheat on top of the
stove over low heat. *Whisk well before spooning over wedges of cake.
Cafe for All Seasons, 150 W. Portal Ave. (near Vicente), San Francisco;
(415) 665-0900. Lunch and dinner daily.
1999 San Francisco Chronicle www.sfgate.com/
Posted on FareShare 1-99 by Pat Hanneman
<kitpath@earthlink.net>
                   - - - - - - - - - - - - - - - - - - 
Nutr. Assoc. : 0 0 0 0 0 0 0 3545 0 0 0 0 0 0 0 1563
                     *  Exported from  MasterCook  *
                          Apricot-Barbecued Ham
Recipe By     : Old Recipe Card from unknown magazine
Serving Size : 16 Preparation Time :0:00
Categories : Apricots Grill/Outdoor Cooking
Ham Main Dishes
Volume 4, Jan. '99
  Amount  Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   5      pounds        fully cooked ham -- (canned )
1 12 ounce can apricot nectar
1 3/4 teaspoons cornstarch
1/3 cup red-wine vinegar
1/3 cup light brown sugar -- firmly packed
3/4 cup apricot preserves
2 tablespoons catsup
1/2 teaspoon dry mustard
Secure ham on spit. Adjust spit 5 inches from prepared coals. Place foil
drip pan under ham to catch drippings.
Using 3/4 cup apricot nectar in all, baste ham every 15 minutes; roast 1
hour. Meanwhile, in small saucepan, mix cornstarch with 2 tablespoons
cold water, remaining apricot nectar, the vinegar, sugar, apricot
preserves, catsup and mustard; mix well.
Bring to boiling; reduce heat, and simmer, stirring 5 minutes.
Remove spit from rotisserie. With sharp knife, score ham in a diamond
pattern. Brush with some of apricot sauce. Roast ham 30 minutes longer,
basting every 10 minutes with sauce.
Heat remaining sauce with dripping in foil pan. Serve ham.
Makes 16 servings.
To Cook Indoors: Roast and baste ham on rotisserie and  make sauce as
directed.
MC formatting and posting on FareShare 1-99 
by bobbi744@acd.net ICQ# 12099532
                   - - - - - - - - - - - - - - - - - - 
NOTES : Use a motor-driven spit for this recipe. Can be cooked outdoors 
or inside.
                     *  Exported from  MasterCook  *
                      Apricot-Glazed Pork Tenderloin
Recipe By     : Cooking Light - March 1997
Serving Size : 4 Preparation Time :0:00
Categories : Main Dishes Pork
Volume 4, Jan. '99
  Amount  Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   1      1 lb          pork tenderloin
1/4 c all-purpose flour
4 tsp vegetable oil -- divided
1/4 c shallots -- minced
2 tbsp grated peeled fresh ginger
3/4 c apricot nectar
1/4 c dry sherry
1 3 inch cinnamon stick
2 tbsp low-sodium soy sauce
2 tsp cornstarch
3/4 c low-salt chicken broth
1/2 tsp lemon juice
1/2 tsp dark sesame oil
1/4 tsp salt
1/8 tsp pepper
Trim fat from pork; cut crosswise into 1/4-inch-thick slices.  Combine
pork and flour in a large zip-top plastic bag. Seal and shake to coat;
set aside.
Heat a 10-inch cast iron skillet over medium-high heat; add 1 1/2 tsp
vegetable oil; swirl to coat bottom of pan. Add half of pork to
skillet; cook 2 minutes on each side or until done. Remove from
skillet; set aside. Repeat procedure with remaining pork and 1 1/2
vegetable oil. Let skillet cool slightly.
Heat skillet over medium heat.  Add 1 tsp vegetable oil to skillet,
swirling to coat. Add shallots and ginger; saute 30 seconds. Stir in
apricot nectar, sherry and cinnamon stick, scraping skillet to loosen
browned bits. Combine soy sauce and cornstarch in a small bowl; stir
well. add cornstarch mixture to skillet. Stir in broth and lemon
juice. Bring to a boil; cook 1 minute, stirring constantly. Return pork
to skillet; reduce heat and simmer 3 minutes or until thoroughly
heated. Stir in remaining ingredients. Discard cinnamon stick.
Recipe from March '97 Cooking Light 
MC formatting and posting to FareShare 1-99
by bobbi744@acd.net ICQ# 12099532
                   - - - - - - - - - - - - - - - - - - 
NOTES : Per serving:  Cals - 252 - 30%CFF, Fat - 8.3g
                     *  Exported from  MasterCook  *
                             Artichoke Canape
Recipe By     : 
Serving Size : 40 Preparation Time :0:00
Categories : Appetizers Artichokes
Cheese Onions
Volume 4, Jan. '99
  Amount  Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
   2      jars          marinated artichoke hearts -- (6 ounce)
1 small onion -- finely chopped
1 clove garlic minced
4 eggs
1/4 cup dry bread crumbs
1/4 tsp salt
1/8 tsp pepper
1/8 tsp oregano
1/8 tsp hot sauce
1/2 pound shredded cheese
2 tbsp minced parsley
Butter a 7 x 11 baking pan.
Drain the juice from 1 jar artichoke hearts into a frying pan. Discard the 
juice from the second jar. Chop the artichokes and set aside.
Saute, the onion and garlic in liquid until transparent. In a large bowl 
beat the eggs until frothy. Add the bread crumbs and seasonings. Stir in
the cheese, parsley, artichoke hearts, and onion mixture. Place the
ingredients in the prepared pan.
Bake at 350 degrees for 30 mins. Cool and cut into 1 inch squares.
Serve cold or hot.  akes 40 squares.
From the American Country Inn and Bed and Breakfast Cookbook:  Jan
Posted on FareShare 1-99 by jan toomey <lovefd77@hotmail.com>
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