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FareShare Gazette Recipes -- February 2007 - H's
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* Exported from MasterCook * Ham Biscuit Filling Recipe By : Serving Size : 10 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Filling: 1 cup ground cooked country ham or regular ham 4 tablespoons butter Cream Biscuits, recipe follows Cream Biscuits: 2 cups self-rising flour -- plus more for dusting 1 tablespoon sugar 1 1/2 cups heavy whipping cream Preheat oven to 500 degrees F. Filling: In a food processor, grind ham into small pieces. Add the butter and pulse until combined. Split hot biscuits in 1/2 and fill each biscuit with about 1 tablespoon of the ham mixture. Cream Biscuits: In a medium bowl, stir together the flour, sugar and cream until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake for 10 minutes or until golden brown. Yields 10 to 12 biscuits. Prep Time: 5 minutes. Cook Time: 10 minutes. Ease of preparation: Easy. Contributed to the FareShare Gazette by Art in response to a request; 6 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 257 Calories; 18g Fat (62.8% calories from fat); 3g Protein; 21g Carbohydrate; 1g Dietary Fiber; 61mg Cholesterol; 378mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Ham Biscuits Recipe By : Diana Rattray Serving Size : 24 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups regular flour 2 teaspoons baking powder 1/4 teaspoon baking soda 1 teaspoon salt 6 tablespoons shortening 2/3 cup buttermilk 1 Slivers hot cooked country ham Sift together flour, baking powder, baking soda and salt. Cut in shortening until mixture is the consistency of meal. Stir in buttermilk. Form mixture into a ball; place on a floured surface and knead a few times. Pat out to about 1/4-inch thick. Cut with a small, floured biscuit cutter. Place on ungreased baking sheet and bake at 450F for 8 to 10 minutes. Cut open and spread with a little butter. Place a few slivers of country ham in each biscuit. Serve hot. Makes about 18 to 24 small ham biscuits. Contributed to the FareShare Gazette by Art in response to a request; 6 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 31 Calories; 3g Fat (92.0% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; trace Cholesterol; 150mg Sodium. Exchanges: 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Ham Biscuits (Small) Recipe By : John Martin Taylor Serving Size : 40 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound unbleached all-purpose flour -- (about 4 cups) plus a little extra for dusting 1 teaspoon cream of tartar 1 teaspoon baking soda 1 teaspoon pure salt 3 ounces chilled lard -- (about 1/2 cup) 1/2 ounce fresh compressed yeast 1 1/4 cups buttermilk -- at room temperature 1 Slivers country ham Sift the dry ingredients together into a warmed mixing bowl. Cut the lard into the flour mixture with a pastry blender or 2 knives until it is evenly distributed. In a separate bowl, stir the yeast into the buttermilk until it is well blended, pour the liquid into the flour mixture; stir until blended. Turn the dough out onto a floured surface and work lightly until the mixture is smooth and evenly textured. Roll out to about 1/2-inch thick, then cut 1-inch biscuits with a clean, floured metal biscuit cutter. Place the biscuits on an ungreased sheet pan, cover with a dish towel and allow to rise for a while. In the meantime, preheat the oven to 400F. When the biscuits have risen by about a fourth, bake them for about 15 minutes or until the tops are lightly browned. Split biscuits to hold slivers of salty country ham tempered with dollops of chutney or mustard. Makes about 40 biscuits. Hoppin' John's Lowcountry Cooking; April 2000 Contributed to the FareShare Gazette by Art in response to a request; 7 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3 Calories; trace Fat (18.5% calories from fat); trace Protein; trace Carbohydrate; 0g Dietary Fiber; trace Cholesterol; 40mg Sodium. Exchanges: 0 Fruit; 0 Non-Fat Milk; 0 Fat. * Exported from MasterCook * Hanky Panks Recipe By : Serving Size : 45 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 pound pork sausage 1 pound sliced mushrooms 1 teaspoon oregano 1/4 teaspoon Tabasco Sauce 1/2 teaspoon garlic salt 1 pound Velveeta cheese -- cut into small cubes 1 Small party rye bread Makes enough spread for approximately 45 slices of party rye. Brown ground beef, sausage and mushrooms together. Drain well. Add seasonings and cheese. Turn off heat. Stir two minutes or until the cheese melts. Spread on party rye and freeze on cookie sheets until firm. Bake 8 to 10 minutes. Note : These freeze well. Remove from freezer 1 hour before serving. If you do bake them frozen, add a little additional baking time. For a little spicy taste, use Mexican Velveeta cheese. The little touch of chili makes a nice change. Enjoy Contributed to the FareShare Gazette by Alice; 4 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 76 Calories; 7g Fat (80.6% calories from fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 97mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates. * Exported from MasterCook * Happles Recipe By : Hallie Serving Size : 2 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 slices bread -- toasted and lightly buttered 1 apple [I used Golden Delicious] 2 pieces candied ginger -- minced 8 tablespoons ricotta cheese A sprinkling of grated nutmeg 2 teaspoons Splenda granular 4 slices good cheddar cheese The quantities given here are what I used but can be varied to taste. Hallie Have two microwaveable plates ready. Arrange two lightly buttered toast slices on each plate. Peel, core, quarter and slice the apple, distributing it evenly over the pieces of toast. Spread about 2 tablespoons of ricotta cheese over the apples on each plate then sprinkle lightly with a little grated nutmeg, the minced candied ginger and some Splenda. Slice some good flavorful meltable cheddar over each. Microwave, one plate at a time, for approximately 1 1/2 minutes or until the cheddar is melting and bubbly. Let stand for 1 minute then serve. Makes 2 servings if you're hungry or 4 if you just want a very light snack. Recipe and MC format by Hallie. Hallie's notes: You can use sugar instead of Splenda - you don't need much of either because of the sweetness of the apple. In my microwave 1 1/2 minutes at full power worked out just right; the standing time is to let the apples finish any cooking as well as to let it cool down sufficiently so as not to burn a person's mouth on the first bite. If you are serving as a snack and just want to put one on each plate you may need to adjust the power level as well as the cooking time. If you don't have ricotta cheese I think you could use a dryish cottage cheese but I'm not sure how a really creamy one would work - it might make the dish too sloppy. Contributed to the FareShare Gazette by Hallie; 13 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 281 Calories; 10g Fat (31.9% calories from fat); 11g Protein; 37g Carbohydrate; 3g Dietary Fiber; 32mg Cholesterol; 321mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Fruit; 1 1/2 Fat. * Exported from MasterCook * Herb Batter Bread Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups warm water 1 package active dry yeast 3 tablespoons butter -- softened 1 teaspoon salt 2 tablespoons sugar 3 cups flour -- divided 1/2 teaspoon nutmeg 1 teaspoon rubbed sage 2 teaspoons caraway seeds In mixer bowl, dissolve yeast in warm water. Add butter, salt, sugar and 1/2 of flour. Beat 2 minutes at medium speed. Scrape sides and bottom of bowl. Add remaining flour and spices and blend with spoon until batter is smooth. Let rise in a warm place, covered with a cloth until double in size (about 30 minutes). Beat about 25 times with spoon. Spread sticky batter in greased loaf pan. Let rise about 10 minutes covered. Heat oven to 350F. Bake 45-50 minutes until brown. Alternatively, this recipe fits quite nicely in a mini-loaf pan (about 9 loaves). Bake for about 20 minutes. Contributed to the FareShare Gazette by Rose; 5 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Hickory Nut Cake Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 2/3 cup butter 3 eggs 1/8 teaspoon salt 2 teaspoons baking powder 2 1/2 cups flour 1/2 cup whole milk 1/2 cup half and half 1 teaspoon vanilla extract 1 cup hickory nuts Cream together sugar and butter. Add eggs; beat on medium speed of mixer for 2 minutes. Sift dry ingredients together, and add alternately with milk. Mix well. Stir in vanilla and nuts. Pour into a greased and floured 13x9-inch pan. Bake at 325 F for 45 - 50 minutes. Cool. Frost with vanilla butter frosting. Notes : This was "my" birthday cake each year growing up. And it was cheap to make on the farm. We gathered several bushels of hickory nuts every fall, chickens provided the eggs and the little Jersey the milk and butter. I made it *once* using margarine, commercial whole milk and pecans - it was "OK". But it really needs real butter, hickory nuts and 6-8 per cent "farmer's" milk. Substituting 1/2 half and half and 1/2 whole milk for Mom's "1 cup milk" made a big difference. Contest Notes: Growing up on the farm in the 40's/50's, we were usually pretty broke, so birthday presents were slim. Instead, the big deal was to have a favorite meal on the actual birth day, and a sleep over of friends on the closest weekend. My choice for a meal was always pork roast with gravy, boiled potatoes, green beans and hickory nut cake. There were 8 of us and the birthday child got free seconds, so this cake didn't last very long. ---> You've pushed my 'curiosity button', Don. I didn't realize hickory nuts were edible and have always understood they are quite bitter - not that they grow where I am (about the only nuts worth eating here are hazelnuts if you can beat the pesky red squirrels to them and feel like fighting your way past the nasty hairs <the hairs on the nuts not the squirrels>). I notice you said you substituted pecans once - do they have a similar taste? By the way, it sounds like you had good birthday parties. I grew up in a small town in the same time frame and not an excess of funds; we didn't have sleep-overs but a few friends were invited and Mum did make shaped gingerbread cookies and a birthday cake (always an effort as she was not a natural cook) which was iced and had the appropriate number of candles on it as well as a few little treasures, including a dime for the birthday child, hidden in it. No TV or video games back then; we played Blind Man's Bluff, Pin the Tail on the Donkey and various other games of the time. Great fun and didn't break either the bank or the house. Guess I'm showing my age, huh. <G> H. Contributed to the FareShare Gazette Family Favourites Recipe Challenge by Don; 20 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 314 Calories; 15g Fat (41.4% calories from fat); 5g Protein; 42g Carbohydrate; 1g Dietary Fiber; 64mg Cholesterol; 176mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 1 1/2 Other Carbohydrates. * Exported from MasterCook * How to Cook Mouthwatering GREENS - article Recipe By :Vegetarian Journal, May 2001 by Cynthia Lair Serving Size : Preparation Time :0:00 Categories : Volume 10-02 Feb 2007 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Everyone wants to look good, feel better, and have more energy. Billions of dollars are spent buying supplements each year toward this end. Yet we often overlook simple dietary changes that can provide our bodies with the nutrients they need to achieve the goals we want. Some of the most nutrient-dense foods available on the planet are dark leafy greens--the super-heroes of the vegetable world. Eating a helping of delicious, dark leafy greens each day can help keep you in tip-top shape. Popeye was right. So why isn't everybody putting greens on their must-have lists for the grocery store? Lots of people are unfamiliar with how to prepare them, especially how to cook the more mature greens, like collards and kale, so they are not bitter. Once the basics of cooking greens are demystified and you see the results of including them in your diet, you'll want them to make a regular appearance at your dining table. HOW TO PICK GREENS Arugula, beet greens, bok choy, collard greens, dandelion greens, kale, lamb's quarters, mustard greens, spinach, swiss chard, and watercress are only a partial list of the kinds of these superheroes. I also like to include green leafy herbs like basil, Italian parsley, cilantro, and mint, which provide many of the same benefits. Greens are easy to grow, so if you have even a small yard, consider sowing some seeds. Most greens can be planted in spring after all frost is gone, and harvested July through August. Kale, collards, and mustard greens can be planted again in the fall. They overwinter nicely and produce fresh growth again in early spring. If growing is out of the question, your local farmers' market or local natural foods market is your best option for purchasing fresh greens. Look for bright-colored, perky-looking greens. Pass by any bunch with brown spots, yellowing edges, or limp-looking leaves, and choose the more vitalized ones. Smaller leaves indicate a more immature plant, which means the greens may need little or no cooking. Their flavors will be milder and more delicate. Larger, thicker-leaved greens require a little more care but will have more robust flavors. Choose organic greens for the best possible flavors and to keep your ecological conscience clear. HOW TO STORE GREENS Vegetables are alive! They are respiring, which means that they need moisture and air to survive. If you store wet greens in a sealed plastic bag, they will rot quickly. If you toss a bunch of greens onto the bottom shelf of the fridge without a bag, they will dry out and wilt due to moisture loss. The best way to store them is slightly wet in an open or perforated plastic bag in the refrigerator. Fresh herbs do well if you trim off about 1/2-inch from the root ends, place them in a jar of water with a plastic bag over the top, and store them in the refrigerator. Stored properly, greens should keep about 3 days. HOW TO PREPARE AND COOK GREENS Fresh herbs and tender leaves like arugula, spinach and watercress can be chopped raw and added to soups, salads and grains or lightly steamed. More mature greens like bok choy, kale, dandelion greens and collards, taste bitter if you serve them raw and often the texture is too tough for easy chewing. Steaming these greens actually intensifies the bitterness. They need to be cooked in liquid where the bitter flavor can be dispersed. First you need to prepare the greens. Remove large stems or break off small ones. Fill a sink with cold water and submerge the leaves. With herbs, leave the stems and hold on to them as you give the leaves a dunk. If there is sediment in the water, drain the sink and repeat. If you plan to put the greens in a salad, spin them dry. Leaves destined for cooking can have excess water shaken off and be placed on a towel or chopping board. The issue at hand is how to cook the greens so they lose as little nutritional value as possible while shedding their bitter flavors. There are three cooking techniques that I like to use when cooking the more mature, bitter greens: quick-boiling, simmering and, sauteing. To quick-boil greens, bring two quarts of water to a boil. Do not chop the leaves, but submerge them whole into the boiling water. Use a wooden spoon to move them from top to bottom. To tell when they are done, use your senses. The leaves should begin to lose their perkiness and wilt slightly, but the bright green color will still be present. At this point, bring a leaf up with your spoon, tear off a piece and chew it. If the flavor is bitter, let them cook more. The greens are just right when chewing a piece releases sweet juices in your mouth. If the color is gone or there is no flavor left when you chew it, they've cooked too long. The amount of time depends on the maturity of the green and the amount of leaves you're cooking. For something like tender mustard greens, it should be a thirty- to sixty-second dip, while mature collard greens can take about five minutes. Once you test the green and get a sweet flavor, pour the contents of the pot into a colander. Save the water, which is called pot-likker. Many cooks like to drink this nutrient-filled broth but I like to use it to water my plants. Gently run cool water over the greens to halt cooking. Once they are cool enough to touch, gather them into a ball and gently squeeze out the excess water. Chop them on the cutting board and they are ready to dress and serve. Vegetarian Journal, May 2001 by Cynthia Lair Contributed to the FareShare Gazette by Chupa; 17 February 2007. www.fareshare.net - - - - - - - - - - - - - - - - - - - |
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