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FareShare Gazette Recipes -- August 2010 - F's

 

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Flatbread Lasagna

Fresh Peach Coffee Cake

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* Exported from MasterCook *

Flatbread Lasagna

Recipe By : Chef Grace Parisi
Serving Size : 7 Preparation Time :0:20
Categories : Volume 13-08 Aug 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound hot Italian sausages -- casings removed
1 tablespoon extra-virgin olive oil
1 1/2 cups ricotta -- part skim
Salt and freshly ground pepper
3 cups jarred marinara sauce
4 pocketless pitas -- or naan (Indian flatbread)
2 cups shredded mozzarella -- (12 ounces) part skim

Preheat the oven to 350. In a skillet, cook the sausages in the oil over
moderately high heat, breaking up the meat, until browned. Season the
ricotta with salt and pepper. Spread 1/2 cup of the marinara sauce in a
deep-dish pie plate. Top with 1 flatbread, one-third of the sausage and
1/2 cup each of the ricotta and mozzarella. Repeat the layering twice
more. Add 1/2 cup of sauce and the last flatbread. Top with the remaining
1 cup of sauce and 1/2 cup of mozzarella.

Cover the lasagna with foil and bake for 30 minutes. Uncover and bake 30
minutes longer. Let cool for 20 minutes and serve.

SERVINGS: 6 to 8

Source: "The Flatbread Shortcut, Food&Wine, April 2010"
S(Formatted by Chupa Babi): "July 2010"
Yield: "1 pie"
Start to Finish Time: "1:50"

Contributed to the FareShare Gazette by Chupa; August 3, 2010
www.fareshare.net


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Per Serving (excluding unknown items): 17 Calories; 2g Fat (100.0% calories 
from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 
trace Sodium. Exchanges: 1/2 Fat.


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* Exported from MasterCook *

Fresh Peach Coffee Cake

Recipe By : COOKS.COM
Serving Size : 9 Preparation Time :0:00
Categories : Volume 13-08 Aug 2010

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup (1/4 pound) butter
1/2 cup granulated
1/2 cup packed brown sugar
1 egg
1/2 cup sour cream
1/2 teaspoon almond extract
1 1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon soda
1/2 teaspoon salt
3 firm ripe peaches or nectarines -- (3 to 4)
Nut Topping (directions follow)

In the large bowl of an electric mixer, combine the butter and granulated
and brown sugars, beat until creamy. Add egg and beat until fluffy, then
beat in sour cream and almond extract.

In another bowl, stir together flour, baking powder, soda and salt. Add to
the creamed mixture and mix on low speed or stir by hand just until
blended.

Spoon into a well greased 9-inch square pan. (I use a 9x13 pan.) Peel and
slice peaches (or nectarines) 1/8 to 1/4 inch thick to make 2 cups fruit.
Arrange evenly over batter, then sprinkle nut topping over all. Bake in a
350 degree F oven for 45 to 50 minutes, or until a pick inserted in center
(between fruit pieces) comes out clean. BAKING TIME IS LESS WHEN USING A
9X13 PAN.

Cool for 15 to 20 minutes, then serve warm. Or if made ahead, reheat in a
300F oven, uncovered, for about 10 minutes. It is also good cold.

Makes about 9 servings.

NUT TOPPING:
In a small bowl, stir together:
1/2 cup sugar
1/2 teaspoon cinnamon
1/2 cup finely chopped almonds or walnuts
Add 1 tablespoon melted butter and mix with fork until blended.

Art's note: Doris made this on August 16, 2010, and everyone in the family
loved it. She made it in a 9 x 13-inch cake pan and it did bake quickly,
about a half an hour.

Contributed to the FareShare Gazette by Art; 28 August 2010.
www.fareshare.net


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Per Serving (excluding unknown items): 158 Calories; 3g Fat (19.6% calories 
from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 29mg Cholesterol; 
165mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 
Fat; 1 Other Carbohydrates.

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