* Exported from MasterCook * Five Minute Fudge Recipe By : The New York Times Heritage Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Chocolate Volume 2-4, Apr.'99
Candies Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/2 cup butter
2 ounces unsweetened chocolate
1/4 cup milk
1 teaspoon vanilla
1 pound confectionery' sugar -- approximately
1 cup chopped pecans or walnuts 1. Place the butter, chocolate, and milk in the top of a double boiler and
heat over hot water until chocolate and butter melt. 2. Add the vanilla. Beat in the confectionery' sugar gradually by hand,
adding just enough to make the mixture smooth and creamy but not crumbly.
Stir in the nuts. 3. Press the mixture into a greased 8-inch square pan. Cut into squares
when set. Makes about 2 dozen pieces. Posted on FareShare 4-99 by Summer3605@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Focaccia-Italian Flatbread - On The Grill Recipe By : BetterBaking.com
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Breads - Yeast
Grill/Outdoor Cooking Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 2 teaspoons yeast
1 cup water -- (100 to 115 F.)
1 tablespoon honey
1 1/4 teaspoons salt
2 tablespoons extra virgin olive oil
2 tablespoons semolina or corn meal
1 cup unbleached all purpose flour
2 cups unbleached bread flour
olive oil or cooking spray to grease Place water, yeast, honey, olive oil, semolina (or corn meal) and bread
flour in a large bowl or electric mixing bowl with a dough hook. Stir
to blend and let rest a moment of two. Stir in salt, than remaining
all-purpose flour to make a soft dough. Knead with dough hook or by
hand to form a soft, but not-too sticky dough (8-12 minutes). Remove
from bowl, lightly oil or spray top of dough and allow to rest, covered
with a tea towel, for about 45 minutes. Deflate dough very gently before using and allow dough to rest for
another 15 minutes. Otherwise, you may refrigerate the dough in an
oiled plastic bag for up to two days. Flatten dough gently to make a generously 15 inch round. Sprinkle a
large cookie sheet or a 16 inch aluminum pizza pan or rectangular baking
sheet lightly with semolina or cornmeal. Dimple top of dough with
fingertips. Drizzle with olive oil, dust with salt and coarse black
pepper and shavings of fresh garlic or sauteed onions. Preheat grill to "Medium". Place baking sheet or pan on grill and close
cover. Allow bread to "set up" a couple minutes. Reduce heat to
"Low". With a metal spatula, ease bread directly onto grill. Bake
until done (another 5-8 minutes). If at any time, the bread seems to be
cooking too quickly, reduce heat. If you want this dough ready for supper and are out all day, use only
1/2 teaspoon yeast. Prepare dough and cover (or leave in bread machine)
and allow for a long rise throughout the day. This recipe is a good way to begin breads-on-the-grill baking. Recipe from http://www.betterbaking.com/breadgrillrec.html
Posted to FareShare 4/99 by JoAnn Pellegrino gigimfg@ix.netcom.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * French-Fried Onion Rings Recipe By : The Fannie Farmer Cookbook
Serving Size : 8 Preparation Time :0:00
Categories : Onions Side Dishes
Volume 2-4, Apr.'99 Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 4 large Bermuda onions -- cut in 1/4" slices
2 cups milk
1/2 cup flour
Salt
Oil for deep frying Separate the onion slices into rings. Put them in a shallow dish and pour
the milk over them. Soak for 30 minutes, turning once or twice. Mix the
flour with a sprinkle of salt, and dip the rings into this mixture, coating
them all over. Heat oil to 370 degrees and deep-fry the rings several at a
time until golden on both sides. Pat free of oil; keep warm while frying
the rest, and sprinkle with more salt, if desired, before serving. Posted on FareShare 4-99 by Faith Cook1Read@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * French-Style Beef Stew Recipe By : Betty Crocker Recipes For Today
Serving Size : 6 Preparation Time :0:00
Categories : Beef Stews
Volume 2-4, Apr.'99 Main Dishes
Wine Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/4 pound salt pork
1 1/2 pounds beef boneless chuck, tip, or round
1 cup dry red wine
1/2 cup water
2 cloves garlic -- chopped
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried rosemary leaves
1/4 teaspoon pepper
1 bay leaf
6 carrots -- cut in 1" pieces
2 medium onions -- cut into fourths
1/2 cup pitted ripe olives
Snipped parsley
French bread Remove rind from salt pork; cut pork into 1/4-inch slices. Cut beef into
1-inch cubes. Fry salt pork in Dutch oven over medium heat until crisp;
remove with slotted spoon. Drain. Cook and stir beef in hot fat until
brown, about 15 minutes. Drain fat. Add wine, water, garlic, salt, thyme,
rosemary, pepper, and bay leaf. Heat to boiling; reduce heat. Cover and
simmer 1 hour. Stir in salt pork, carrots, onions, and olives. Cover and simmer until
beef and vegetables are tender, about 40 minutes. Remove bay leaf.
Sprinkle with parsley. Serve in bowls with French bread for dipping. Posted on FareShare 4-99 by Faith Cook1Read@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Fresh Corn & Roasted Garlic Pancakes Recipe By : Dan Smith, The Thymes Kingston, NY
Serving Size : 1 Preparation Time :0:00
Categories : Volume 2-4, Apr.'99 Corn
Onions Pancakes/Waffles Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1 medium onion -- finely chopped
2 cups fresh corn -- off the cob
8 cloves garlic -- blanched & pan roasted
1 cup yellow cornmeal
1/2 cup all-purpose flour
3 eggs
1/2 tsp. baking soda
1 tsp. sugar
1 tsp. salt
1/2 tsp. white pepper
1/4 LB butter
2 cups milk 1. In medium skillet gently cook the onions with the butter. When soft,
add in the garlic, then the corn. Continue cooking for 2 minutes, stirring
often. 2. Meanwhile, in a mixing bowl combine the milk & eggs. Add in the dry
ingredients & stir to combine. Add the corn mixture with the excess butter
and mix. 3. At this point you can add more milk to achieve a batter-like consistency
and control the thickness of the pancakes. 4. In a medium hot nonstick skillet, drop approximately 2 Tbs. batter to
form small cakes. Cook for 1 minute, flip and continue cooking 1/2 minute. 5. Serve warm with sour cream and smoked fish as a first course. Dan Smith, The Thymes Kingston, NY
Posted on FareShare 4-99 by Robin grassRats@aol.com - - - - - - - - - - - - - - - - - -
* Exported from MasterCook * Frieda's Spaghetti-Stuffed Peppers Recipe By : Frieda's Product, LA, CA
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian Volume 2-4, Apr.'99
Cheese Main Dishes
Mushrooms Peppers
Side Dishes Squash Amount Measure Ingredient -- Preparation Method
-------- ------------ -------------------------------- 1/4 cup low sodium vegetable broth
1 cup chopped summer squash -- see notes
1/2 ounce dried mushrooms -- assorted
1/4 cup sliced green onions
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 clove garlic -- minced
1/4 teaspoon pepper
1 1/2 cups cooked spaghetti squash
1 medium tomato -- chopped
4 bell peppers -- any color
1/4 cup nonfat Swiss cheese -- or low fat
or Cheddar cheese -- shredded SUMMER SQUASH: zucchini, yellow crookneck, or sunburst summer squash.
MUSHROOMS: Frieda's Dried Pasta Blend Mushrooms, soaked according to
package directions, drained, and chopped. In a skillet, heat chicken broth to simmering. Add squash, mushrooms,
onion, herbs, garlic, and pepper. Simmer, uncovered, stirring
occasionally, for 4 minutes, or till vegetables are tender. Remove from
heat. Stir in Spaghetti Squash and tomato. Slice tops off bell peppers and
discard veins and seeds. Spoon filling into peppers; sprinkle on shredded
cheese. Add tops back to bell peppers. Place in a shallow baking dish
sprayed with non-stick cooking spray. Cover and bake in a 375F oven for 30
to 35 minutes, or until heated through. Makes generous 4 side-dish servings. 1996, 1997 Frieda's Inc.
Posted on FareShare 4-99 by Pat Hanneman kitpath@earthlink.net TIP: Partially cook a whole spaghetti squash, fork-pricked, in the
microwave on high until soft enough to cut and core. Rub with spice or
herb and finish cooking in the oven (350F) or on the grill. - - - - - - - - - - - - - - - - - -
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