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From: hderhut@charter.net
Sent: Monday, November 25, 2013 5:10 PM
These breads go well with soups like the one Art just sent.
* Exported from MasterCook *
Whole Wheat Flatbread
Recipe By :
Serving Size :
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup whole wheat flour, plus 1 tablespoon for dusting the cutting
board
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
3/4 cup fat-free Greek yogurt
Combine the flour, baking powder, salt, and parsley in a medium
mixing bowl. Add 1/4 cup yogurt at a time, mixing until the dough is
smooth. Wrap the dough in plastic and let rest for 30 minutes to an
hour.
Divide the dough into six equal portions.
Heat a large nonstick skillet or a griddle over medium-high heat.
Using a rolling pin, flatten each dough ball until it's about 6
inches in diameter. (Dust the
dough and your work surface with flour as needed.) Transfer the
dough to the griddle one piece at a time, then cook for one to two
minutes per side, flipping to the second side when you start to see
the dough rise. Repeat with the remaining dough balls.
Serve immediately or let cool, wrap in two layers of plastic and
freeze for up to three months.
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* Exported from MasterCook *
Naan
Recipe By :
Serving Size : 8
Categories :
Amount Measure Ingredient -- Preparation Method
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8 ounces flour (about 1.5 cups)
1 teaspoon yeast
1 teaspoon sugar
1/2 teaspoon salt
1 fluid oz. plain yogurt
4 fluid oz. warm water
cooking oil (soybean, canola, whatever)
Dissolve sugar and yeast in the warm water. Measure the flour and
salt into a large bowl.
When the yeast water is foamy, add it to the flour, and add the
yogurt, too. Mix it up with a
spoon, then your hands, until it comes together.
Knead it on a floured surface for about 5-10 minutes. Put back in
bowl, cover it tightly with
cling wrap, and let it rise for 1/2 hour.
Use a large, nonstick pan if you have it. Heat it on high until hot,
then turn it down to
between Med. and High.
Roll out 1/2 the dough. Prick it with a fork all over. Lightly brush
with oil, then slap that side down on the pan. Lightly brush the
topside with oil.
Watch the bread! When it's brown, turn it over. It will burn if you
don't watch it.
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I used the Flat bread to make Portabella Mushroom, Bacon and Swiss
sandwiches on Sat. and the Naan bread with a Chicken Corn Chowder
Soup
Sunday evening. They both tasted great and were easy and quick to
make.
David in Carolina
From: Art Guyer <aguyer42@myactv.net>
Sent: Monday, November 25, 2013 4:38 PM
I made this soup today. Great taste.
* Exported from MasterCook *
Tuscan Chard and Cannellini Bean Soup
Recipe By : Art Guyer
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tablespoons oil
1/2 pound smoked bacon, finely chopped
1 onion, chopped
3 cloves garlic, minced
1/4 teaspoon freshly grated nutmeg (optional)
1/8 teaspoon crushed red pepper flakes (optional)
3 quarts chicken broth, more or less as needed
1 pound dried beans, cooked in salted water, drained and rinsed, OR
4 (15 ounce) cans Cannellini beans, drained and rinsed, or more to
taste
1/4 cup chopped sun-dried tomatoes, in olive oil
1/3 cup dried Parmesan cheese
2 cans diced tomatoes, with juice
2 tablespoons dried Italian seasoning
1 teaspoon fennel seeds
1 bunch red or white Swiss chard
1 cup uncooked pearl couscous or other small pasta, such as orzo or
pastina
5 large fresh sage leaves, minced
2 tablespoons fresh thyme leaves
5 leaves fresh basil, coarsely chopped (optional)
salt and pepper, to taste
1 tablespoon grated Parmesan cheese, divided (optional)
1 tablespoon extra-virgin olive oil, divided (optional)
Croutons, optional
1. In a large saucepan over medium heat, bring oil to temperature.
Fry the bacon until brown and fat has rendered, about 5 - 8 minutes.
Add onion, garlic, nutmeg, and red pepper flakes; sauté until the
onion is translucent, about 7 - 8 minutes. Pour in chicken broth and
beans, and bring the mixture to a boil; stir in sun-dried tomatoes
and the Parmesan cheese. Reduce heat to a simmer, add the tomatoes,
Italian seasoning, and fennel seeds, and cook while you prepare the
chard, about 10 minutes.
2. Cut the stems from the chard, and slice the stems into pieces
about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons,
turn and cut again and set aside. Stir the chard stems and pasta
into the soup. Reduce heat to a simmer, and gently simmer until the
pasta is tender, about 10 minutes. Stir the chard leaves, sage,
Thyme and basil into the soup, and simmer just until wilted, 3 to 4
minutes. Adjust seasoning to taste.
3. Ladle soup into bowls and top with Parmesan cheese, and/or
croutons, and a drizzle of olive oil, if desired.
Servings: 12 or more
This savory Italian-inspired soup is full of Cannellini beans, fresh
Swiss chard, and tiny pasta. Parmesan cheese builds a deep base of
flavor. I made this on November 25, 2014; family thought it was very
tasty.
Contributed to the FareShare Group by Art; November 2013
www.fareshare.net
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From: hderhut@charter.net
I don't usually make recipes with this many ingredients any more.
Getting lazy in my old age I guess. I will make the effort and try
this
one. It sounds good.
David in Carolina
From: Art Guyer <aguyer42@myactv.net>
Sent: Monday, November 25, 2013 6:53 PM
David:
It does look like a lot. I think I counted 23 ingredient lines. But
there is one that is an either/or, 3 toppings at the table, and 9
herbs or spices (which can be reduced and altered to your taste),
leaving just 10 main ingredients. Now, that's now so bad. I'd
recommend using the canned beans; it took a good while to cook the
dried navy beans. I should have soaked them overnight, but forgot
about it. Anyway it has a great taste. I suspect I will have to add
more broth tomorrow when we warm it up.
If you make it, let me know how it comes out and what you might have
changed.
Art
From: hderhut@charter.net
Sent: Tuesday, November 19, 2013 2:50 PM
I didn't like onions when I was young and still don't care for
regular
onions raw. I do like them cooked, but other than adding them to
various
dishes, which I do a lot, I don't have many recipes that feature
them as
the main ingredient.
Found this on Internet and it was delicious.
* Exported from MasterCook *
Stuffed Onions
Recipe By :
Serving Size : 4
Categories :
Amount Measure Ingredient -- Preparation Method
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2 large yellow onions, (about 1 pound)
1 sweet potato, diced (about 7 ounces)
1 teaspoon dried thyme
1 tablespoon plus 1 teaspoon balsamic vinegar
2 tablespoon chopped walnuts
1 tablespoon plus 1 teaspoon blue cheese
Preheat the oven to 400 degrees. Line a baking sheet with parchment
paper or a silicone liner. Remove the root and tip of the onions,
peel
away the outer skin and cut each onion in half horizontally. Using a
paring knife, melon baller or spoon hollow out the center of the
onion,
but reserve the removed sections for use on another night.
Place the onions on the sheet pan and coat with nonstick spray. Fill
each onion with 1/4 of the sweet potatoes and thyme. Coat with
nonstick
spray.
Bake for 20 minutes, then open the oven and carefully pour 1
teaspoon of
vinegar over each stuffed onion and bake another 5 minutes.
Remove the baking sheet from the oven, top each onion with chopped
walnuts and blue cheese, and bake 5 more minutes.
Tips
Bake on parchment paper or a silicone liner to keep the onions juicy
and
to ease cleanup.
Save the insides of the onions for use on another night. Better
yet--roast them with the stuffed onions. (Just place on the baking
sheet
and coat with nonstick spray.) Cool then freeze or refrigerate for a
savory sandwich topping.
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David in Carolina
From: hderhut@charter.net
I am always looking for something different to change up my meals. I
found this on the Internet and gave it a try. I liked it so I'll
pass it
on.
* Exported from MasterCook *
Creamed Onions
Recipe By :
Serving Size : 6
Categories :
Amount Measure Ingredient -- Preparation Method
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boiling water
18-20 small white (pearl) onions
1 1/2 cups salted boiling water
1/4 cup butter
3 T butter
1 1/2 cups light cream or fat-free half and half
1/4 tsp curry
dash cayenne
dash black pepper
2 T sherry
1/4 cup slivered almonds
Pour boiling water over onions. After 5 minutes, remove outer skins.
Bring salted water to boil and add peeled onions. Cook until almost
tender, about 15 minutes. Drain the onions, reserving 1/3 cup of
cooking water.
Meanwhile, make the sauce. In a saucepan, heat the butter. Once
melted, stir in the flour. Cook over medium heat for two minutes,
then whisk in the cream. Add seasonings, sherry, and 1/3 cup of the
cooking water from the onions; add salt to taste. Put drained onions
in a greased casserole dish. Pour the sauce over the onions,
sprinkle with almonds.
Bake at 350 for 15-20 minutes.
Tip:
Garnish with chopped parsley, if desired.
You can use frozen pearl onions--just thaw and drain rather than
boiling them.
Note: I used frozen onions and they tasted good. I was reading a
book about Colonial American food and it said that creamed onions
was one of Washington's favorite foods.
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From: Art Guyer <aguyer42@myactv.net>
Sent: Friday, November 01, 2013 8:38 AM
I made these on October 31, 2013, and everyone thought they were
great. I was looking for something different and found the Pillsbury
Grande' Recipe which used a simple sloppy joe recipe. I made my own
meat filling using ground venison and was very happy with the
results. Technically not an empanada but the same idea! (See
Photo Below)
* Exported from MasterCook *
Grande Unsloppy Does
Recipe By : Art Guyer (and Pillsbury)
Serving Size : 14 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Venison Filling (Sloppy Does):
2-3 pounds ground venison
1 cup chopped onion
1/2 cup chopped green bell pepper
2 teaspoons garlic, diced
1 tablespoon prepared yellow mustard
2 cups ketchup
3 tablespoons brown sugar
1 tablespoon hot sauce
2 teaspoons chili powder
2 tablespoons Worcestershire sauce
2 teaspoons salt, to taste
1 teaspoon ground black pepper, to taste
In a medium skillet over medium heat, brown the venison, onion,
garlic, and
green pepper; drain off liquids.
Stir in the mustard, ketchup, hot sauce, chili powder,
Worcestershire and
brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes,
stirring frequently. Season with salt and pepper to taste.
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
Servings: 12 - 15
++++++++++++
Empanadas:
Unsloppy Does Venison Filling (Above)
1 can (16.3 oz) Pillsbury Grands refrigerated biscuits
1 cup shredded cheddar cheese
Heat oven to 380F.
Press and/or roll each biscuit into 6-inch round. Spoon 1/3 cup meat
mixture
and about 1 tablespoon cheese onto center of each round. Fold dough
in half
over filling; press to seal. Place on ungreased cookie sheet.
Bake 12 to 15 minutes or until golden brown.
One can makes 8 empanadas.
Art's Note: I made these on October 31, 2013, and everyone thought
they
were great. I was looking for something different and found the
Pillsbury
Grande' Recipe which used a simple sloppy joe recipe. I made my own
meat
filling using ground venison and was very happy with the results.
Technically not an empanada but the same idea!
Contributed to the FareShare Group by Art; November 2013
www.fareshare.net
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From: hderhut@charter.net
Sounds good. Don't have venison, but do have some domestic rabbit
will
try that.
From: Art Guyer <aguyer42@myactv.net>
Sent: Sunday, November 03, 2013 2:31 PM
Since I had leftover venison sloppy joe mixture and a can of
biscuits, I made these again today for lunch for Doris and I. We
only ate one each, so these were left for dinner tomorrow night.
Just had to take a photo of these beauties.
Art's Unsloppy Joes Empanadas
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