Recipes Included On This Page Baked Brie with Cranberry Chutney Basil Cheese Torta Basil Storage Bloody Good Popcorn Balls Brown Roux Brown Veal Stock Buckwheat Blini (Yeast-risen Pancakes) Buttercrust Corn Pie with Fresh Tomato Salsa (6 pts) Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Baked Brie with Cranberry Chutney Recipe By : Art Guyer Serving Size : Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 wedge Brie 1 jar Cranberry Chutney (or your favorite kind) Simply put the Brie on an oven proof plate, heat it slightly in the microwave, add about 3/4 jar of commercial Cranberry Chutney, and heat it some more until the Brie gets good and gooey. Serve it with a variety of crackers. Contributed to the FareShare Gazette by Art; 31 October 2008 www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Basil Cheese Torta Recipe By : Serving Size : 2 Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound cream cheese -- softened 4 tablespoons butter -- softened 3/4 cup prepared basil pesto 8 ounces provolone cheese -- sliced paper-thin 1/4 cup toasted pignoli 1 pepper -- roasted, seeded, peeled and diced 1/2 cup sun-dried tomatoes, oil-packed -- diced Combine the cream cheese and butter, add the pesto and mix well. Line a small loaf pan or deep dish pie plate, or round dish (whatever you want to use) with plastic wrap, leaving several inches on each side. Line the bottom and the sides of the pan with a thin layer of provolone. Spread about one third of the pesto cheese mixture over the provolone and top with a third of the sun-dried tomatoes, a third of the roasted peppers and a third of the toasted pignoli nuts. Top with a thin layer of provolone and press down firmly. Repeat the layers as above two more times, pressing down firmly after each layer and ending with a layer of provolone cheese. Wrap with plastic wrap and chill overnight or for several days. To Serve: Unwrap the torta while still cold and invert onto a serving platter lined with red leaf lettuce or other garnish. If a loaf pan was used, use a sharp knife to cut into thin slices. If a pie plate or bowl was used, cut the torta into wedge shaped pieces and serve with crackers or thinly sliced French bread. Contributed to the FareShare Gazette by Jennie in response to a request; 7 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1461 Calories; 136g Fat (82.5% calories from fat); 48g Protein; 17g Carbohydrate; 2g Dietary Fiber; 389mg Cholesterol; 1972mg Sodium. Exchanges: 1/2 Grain(Starch); 6 Lean Meat; 23 1/2 Fat. Back to Recipe List * Exported from MasterCook * Basil Storage Recipe By : Jennie Serving Size : Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- (See Below) Sometimes the things you do all the time and are those which you consider to be something everyone does, you find out that it isn't always the case. As with fresh basil - all summer long when I cut back the basil, I simply put it all in a plastic freezer bag and put it in the freezer for use when I don't have an ample supply of fresh basil for cooking. Also, I pluck the most tender leaves from my basil plant and include them in my garden salads. Lately, we carefully remove the basil from the pot, rinse off the dirt from the roots, carefully wrap in wet newspaper then in plastic, load them in the car and take the plants to Florida with us where we plant them again and I get a whole year from the plants. My husband has been rooting basil and it now seems as though we have plants which just keep on going. Jennie Contributed to the FareShare Gazette by Jennie; 7 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Bloody Good Popcorn Balls Recipe By : adapted from Company's Coming Holiday Entertaining Serving Size : 24 Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 24 cups popped popcorn [a scant cup (225 mL) unpopped] Salt -- (optional) 3 ounces gelatin powder -- (85-gram package) [raspberry flavoured or any other red gelatin] 1 cup granulated sugar -- (250 mL) 1 cup light corn syrup -- (250 mL) Put the popped corn into a large bowl; add salt to taste if desired. Put the gelatin, sugar and syrup into a saucepan; heat, stirring, to dissolve. Bring to a rolling boil. Pour over the popcorn and stir to coat well; form into 24 balls, each about 2 1/2 inches (6 cm) in size. This will be easier if you keep your hands buttered so the coated corn doesn't stick to them. Makes about 24 balls. H notes. For a party catering to teenagers or adults you can spice up the balls by adding a little cayenne pepper (or a pinch of habanera powder if you are feeling really diabolical, in which case you may want to add a little extra red food coloring as well) to the mixture and make the balls a little smaller for easier snacking. Adapted from Company's Coming: Holiday Entertaining by Jean Pare; 1988. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 30 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 84 Calories; 0g Fat (0.0% calories from fat); trace Protein; 22g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 26mg Sodium. Exchanges: 1 1/2 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Brown Roux Recipe By : CIA Textbook: The Professional Chef Serving Size : Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 parts flour 1 part fat Roux can be prepared with any type white wheat flour but most desirable is all purpose due to its starch content. Clarified butter is the most common fat. Other fats may be used but be aware that this will alter the flavor of the dish. This is not a bad thing but should be kept in mind when seeking certain tastes. It should be smooth and moist with a glossy sheen. Not dry and not greasy. "It should look like sand at low tide." Adjust as needed with more fat or flour. Stir as it cooks and cook to desired color. To reduce chances of scorching large qualities of roux may be placed in a moderate oven (350F to 375F or 177 to 191C) to complete cooking. There are four basic colors: white; blond; brown (deep brown with strong nutty aroma); dark (dark brown with a pronounced nutty flavor and aroma). Once it is cooked to desire doneness, it may be rapidly cooled and refrigerated for later use. It can be added 3 ways: cool roux can be added to hot liquid; cool liquid may be added to hot roux; warm roux may be added to liquids of any temperature. Generally: >Avoid temperature extremes to prevent lumping. >Cool or room temp roux can be incorporated into hot liquid more easily than ice cold because fat is not as solid. >Very cool liquid should not be used. It will initially cause roux to harden. >Extremely hot roux should be avoided because it may splatter when combined with a liquid and could cause serious burns. The full thickening action of roux is evident when liquid has reached approx 200F or 93C. Long cooking sauces and soups are further thickened through reduction. NOTES. This amount serves any number. It is a basic ratio. Contributed to the FareShare Gazette by PJ; 16 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Brown Veal Stock Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces vegetable oil -- (fluid ounces) or as needed 8 pounds veal bones -- include knuckles and trim 1 gallon cold water 2 teaspoons salt 1 pound large dice mirepoix -- see Espagnole sauce 4 ounces tomato paste -- up to 6 ounces 1 Sachet d'Epice -- see Espagnole sauce Condition the roasting pan. Heat pan and enough oil to lightly film the pan in a 425F oven. Add bones to pan and return to oven. Roast the bones stirring and turning from time to time until they are a deep brown. Approximately 30 to 45 minutes. Transfer to a stockpot. Add all but 1 cup of the cold water and the salt. Deglaze the roasting pan with the remaining cup of water. Add the released drippings to the stockpot. Bring to a simmer slowly over low heat. Adjust the heat if needed to establish an even gentle simmer and continue to cook. Skim surface as needed. When it is simmering, heat a medium sized rondeau over medium high heat. Add enough oil to film the pan. Add the Mirepoix and cook, stirring occasionally, until the onions are a deep golden brown. About 15 to 20 minutes. Add the tomato paste and continue to cook stirring frequently until it takes on a rusty brown color and gives off a sweet aroma. About a minute or two. Add a few ladles of the stock to this and stir until the pan releases the drippings. Add this to the stock after it has simmered about 5 hours. Add the Sachet at the same time. Continue to simmer the stock, skim as needed and taste from time to time until it has developed a rich flavor and a noticeable body. About an hour. Strain the stock. You may use it now. If you need to degrease, skim as needed. Or you can rapidly cool and store until later. NOTES. This makes 1 gallon. Contributed to the FareShare Gazette by PJ; 16 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Buckwheat Blini (Yeast-risen Pancakes) Recipe By : Grain of the Ukraine by Leslie Land in Harrowsmith; 1990 Serving Size : 30 Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 3/4 cups milk 2 cups buckwheat flour 1 1/2 tablespoons active dry yeast 1 1/2 tablespoons sugar 5 large eggs -- separated 4 tablespoons butter -- melted plus more for browning 1 teaspoon salt 2 cups all-purpose flour Optional: Sour cream and smoked salmon for filling Chopped scallions or fresh dill for garnish Scald 3 cups milk and cool to lukewarm. Place buckwheat flour in a large bowl and gradually stir in the milk. Mix yeast and sugar together and stir into buckwheat mixture. Cover with a cloth and set it in a warm place for 10 to 15 minutes or until mixture is frothy and almost doubled in volume. Beat egg yolks together and stir into flour mixture along with melted butter, salt and all-purpose flour. Beat at low speed with an electric mixer until well-blended and smooth, then beat at moderate speed for 2 minutes. If the batter is too thick, add the remaining 3/4 cup milk (or as needed to make the batter thick but pourable) and beat for 1 minute. Whip egg whites until stiff peaks form, then fold them gently into the batter. Cover, set in a warm place and let rise for 40 to 45 minutes or until doubled in volume. Grease a griddle with a small amount of butter, then heat. Ladle about 2 tablespoons of batter onto the pan for each pancake. Cook over medium heat until the bottom is lightly browned and the surface is covered with bubbles, about 1 minute. Turn and lightly brown on the other side. Place pancakes on a plate and keep warm in a 225F. oven. Spread each pancake with sour cream, add a slice of smoked salmon and a few minced scallion tops, then roll up. Makes approximately 30 blini about 4 inches in diameter. Author's comment: Pancakes that are light but stretchy enough to roll around a filling such as smoked salmon and sour cream, blini may also be served with maple syrup or with sautéed onions and sour cream. From Grain of the Ukraine; buckwheat, from breakfast to blini by Leslie Land in Harrowsmith Magazine Number 90; March/April 1990. MC format by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 23 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 106 Calories; 4g Fat (31.2% calories from fat); 4g Protein; 14g Carbohydrate; 1g Dietary Fiber; 44mg Cholesterol; 115mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates. Back to Recipe List * Exported from MasterCook * Buttercrust Corn Pie with Fresh Tomato Salsa (6 pts) Recipe By : Cooking Light, June 2001 Serving Size : 6 Preparation Time :0:00 Categories : Volume 11-10 Oct 2008 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Salsa: 2 1/2 cups chopped tomato 1/2 cup thinly sliced green onions 2 tablespoons chopped seeded jalapeño pepper 2 tablespoons fresh lemon juice 1/2 teaspoon salt 1/2 teaspoon dried oregano 1/8 teaspoon black pepper Pie: 1 1/4 cups crushed fat-free saltine crackers [about 35 crackers] 3 tablespoons grated fresh Parmesan cheese 3 tablespoons butter -- melted 1 large egg white -- lightly beaten Cooking spray 1 1/4 cups fat-free milk -- divided 2 3/4 cups fresh corn kernels -- (about 5 ears) 1 teaspoon sugar 1/2 teaspoon onion salt 2 tablespoons all-purpose flour 1/2 cup thinly sliced green onions 3 tablespoons chopped ripe olives 2 large egg whites -- lightly beaten 1 large egg -- lightly beaten 1/8 teaspoon paprika Preheat oven to 400F. To prepare the salsa, combine the first 7 ingredients in a medium bowl. To prepare the pie, combine crackers, cheese, butter and 1 egg white in a medium bowl. Toss with a fork until moist; reserve 2 tablespoons. Press the remaining cracker mixture into bottom and up the sides of a 9-inch pie plate coated with cooking spray. Bake at 400F for 5 minutes; cool on a wire rack. Combine 1 cup milk, corn, sugar and onion salt in a medium saucepan. Bring to a boil over medium heat; reduce heat and simmer 3 minutes. Combine 1/4 cup milk and flour in a small bowl; gradually add to corn mixture. Cook until thick (about 1 minute); remove from heat. Stir in 1/2 cup onions and olives. Combine 2 egg whites and the egg in a small bowl; gradually add to corn mixture. Pour into prepared crust and sprinkle with 2 tablespoons cracker mixture and paprika. Bake at 400F for 20 minutes or until the center is set. Yields 6 servings (serving size: 1 wedge and 1/2 cup salsa). Serve the salsa with a slotted spoon. Description: "6 pts" Source: "Cooking Light, June 2001" S(Formatted by Chupa Babi): "09.09.08" Contributed to the FareShare Gazette by Chupa; 2 October 2008. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 184 Calories; 8g Fat (37.1% calories from fat); 7g Protein; 24g Carbohydrate; 3g Dietary Fiber; 53mg Cholesterol; 467mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

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