* Exported from MasterCook * Gnocchi Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Gnocchi Volume 2-5 May '99
Italian Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 lg Eggs
2 1/2 cups flour -- (2 1/2 to 3)
8 lg Baking potatoes
2 teaspoon Salt Boil potatoes in skins until just tender. while hot, remove skins and press
through potato ricer in a large mound on a floured surface. Make a well in
the middle and crack eggs into it. Sprinkle salt around, and add 2 1/2 cups
flour around it. Mix eggs in well gently incorporating potato and flour
with it. Mix with hands into a ball and add more flour to until dough is
not sticky. Place dough on the side on a floured surface. Clean and flour
surface well. Cut a piece of dough off and roll into a long snake-like
form. (about 1 inch around. Cut into 1 inch pieces and put aside onto
floured surface again to prevent sticking to board or to each other. When all pieces are cut, make grooves by gently rolling the gnocchi off
the grating side of a cheese grater at the same time making an indentation
with the thumb, They need not be perfect, just enough groove to hold some
sauce. Have a very large pot of salted water boiling. Place half of the gnocchi
into the boiling water, stir briefly and cover. When water reboils remove
cover. When gnocchi rises to the top. remove with a large slotted strainer
and place in serving bowl with sauce of your choice. Mix gently and cover. Repeat with last batch, add more sauce and serve. Posted on FareShare 5-99 by Grazie Adams <GAdams1350@aol.com> - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Golden Leek Tart Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Eggs Leeks
Main Dishes Pies & Tarts
Volume 2-5 May '99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 c All-purpose flour
1 t Salt
1/4 c Shortening
6 tb Cold margarine or butter
Water -- (see directions)
4 md Leeks (about 1-1/2 lb)
1 tb Olive oil
1/4 t Coarsely ground black pepper
3 lg Eggs
1 c Milk
2/3 c Half-and-half or light cream In medium bowl, stir flour and 1/2 teaspoon salt. With a pastry
blender, cut in shortening with 4 tablespoons margarine or butter
(1/2 stick) until mixture resembles coarse crumbs. Sprinkle about 4 tablespoons cold water, 1 tablespoons at a time,
into flour mixture, mixing lightly with fork after each addition
until dough is just moist enough to hold together. Wrap dough with
plastic wrap and refrigerate 30 minutes or until firm enough to roll. Meanwhile, cut off roots from leeks. Cut leeks crosswise in half at
point where light green part meets dark green top. Discard tops.
Cut each leek bottom lengthwise in half, then crosswise into
1/2-inch-wide slices. Rinse leeks in large bowl of cold water
to remove sand; repeat several times. Drain well. In nonstick
12-inch skillet, heat olive oil and remaining margarine or butter
over medium-high heat. Add leeks, pepper, and remaining 1/2
teaspoon salt, and cook 15 to 20 minutes, until leeks are tender,
stirring occasionally. Preheat oven to 425 degrees F. On lightly floured surface, with
floured rolling pin, roll dough into a 14-inch round. Press dough
onto bottom and up side of 11 x 1-inch tart pan with removable
bottom. Fold overhang in and press against side of tart pan to form
a rim 1/8-inch above edge of pan. With fork, prick dough in 1-inch
intervals to prevent puffing and shrinking during baking. Line tart
shell with foil and fill with pie weights. Bake 15 minutes; remove
foil with weights and bake 10 minutes long or until golden. Turn
oven control to 400 degrees F. In another medium bowl, with wire whisk or fork, mix eggs, milk, and
half-and-half until blended. Place leeks in tart shell. Pour egg mixture over leeks. Bake 25 to
30 minutes, until filling is set and lightly browned. Serve tart hot
or at room temperature. Makes 8 main-dish settings. Each serving: about 325 calories, 7 g protein, 26 g carbohydrate,
22 g total fat, 90 mg cholesterol, 435 mg sodium Source: Good Housekeeping, August 1997 Shared with FareShare 5-99 and MM by Judi M. Phelps
jphelps@slip.net or jphelps@best.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Grape Bread Recipe By : Mega-zine
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-5 May '99 Breads - Yeast
Cheese Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 cups Unbleached all purpose flour
1/2 cup Lard -- shortening, or
butter, melted and cooled
1/4 cup Feta cheese -- crumbled and mashed
into a paste
1 teaspoon Cumin seed -- ground
1 teaspoon Anise -- ground
1 1/2 cups Grape juice -- purple or white
1 package Dry yeast
8 Bay leaves 1. Place the flour, lard, mashed cheese, ground cumin and anise, and yeast
in a large mixing bowl. Blend well. Add the grape juice and mix the dough
well for 2 - 3 minutes until all the grape juice is absorbed and evenly
distributed. The dough will be damp and sticky, but no internal dry areas
should appear by the end of the mixing. If they do, mix a few minutes more
or add a little more grape juice and mix again. 2. Let the dough rest 5 minutes. Now sprinkle 1 or 2 tablespoons. flour over
the dough and knead, either in the bowl or on a lightly floured surface for
5 - 10 minutes, until the dough is smooth and elastic and only slightly
sticky. Add more flour if needed. Let the dough rest 2 minutes. 3. The dough should now be very smooth and easy to handle. Knead 30 seconds
more, return the dough to the bowl, cover the bowl with a dish towel or
large plate, and let rise at room temperature for at least 3 hours. 4. Sprinkle top with flour, punch down, and form the dough into 4
rectangular loaves (4 in. by 2 in. by 2 1/2 in.). Place two bay leaves on
the bottom of each loaf, and lay them, leaf side down, on a greased cookie
sheet. Cover with a towel and let rise for 1 hour, until well risen. 5. Bake in a preheated 400 degree oven for 35 minutes, until the loaves are
brown on top and make a hollow sound when tapped on the bottom. Serve when
cool. NOTE: To make these breads without leavening, omit the yeast, knead the
dough thoroughly, then bake at 350 degrees for about 2 hours. They will be
chewy and moist, and very foreign to our taste. The Romans thought
unleavened bread was manlier and much better for the digestion. Formatted in MasterCook and Posted on FareShare 5-99
by Art Guyer at ThePoint@beachlink.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Green Bean And Radish Salad With Dill - Ivillage Recipe By : Fran Clinton, Quick and Easy ivillage.com 1999
Serving Size : 4 Preparation Time :0:00
Categories : Salads Volume 2-5 May '99
Green Beans/Wax Beans Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 1/2 pounds green beans -- trimmed
6 ounces trimmed radishes
1 cup dill -- chopped
1/2 cup olive oil
3 tablespoons balsamic vinegar In large saucepan, cover beans and radishes with water and boil over high
heat for 1 minute. Pour beans and radishes into a colander and rinse with
cold water. In a food processor or by hand, mix chopped dill with olive
oil and balsamic vinegar and put aside. Place beans in a large mixing
bowl, slice radishes and add them to the bowl, and toss with dill
dressing. Can be served as is with beef, chicken or fish or on a bed of
sliced tomatoes. Posted on FareShare 5-99 by Pat Hanneman <Kitpath@earthlink.net> - - - - - - - - - - - - - - - - - -
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