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FareShare Gazette Recipes -- September 2011 - S's


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Sausage Lasagna (Slow Cooker)

Savoury Apricot Rice


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* Exported from MasterCook *

Sausage Lasagna (Slow Cooker)

Recipe By : Chris Kimball
Serving Size : 8 Preparation Time :0:00
Categories : Volume 14-09 Sep 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vegetable oil spray
8 Curly-edged lasagna noodles (7 ounces), broken in half
Salt and pepper
1 3/4 cups ricotta cheese (15 ounces)
1 1/4 cups grated Parmesan cheese (2 1/2 ounces)
1/2 cup minced fresh basil
1 large egg
1 (24-ounce) jar tomato sauce
1 pound Italian sausage, removed from its casing
4 cups shredded mozzarella cheese (1 pound)

Line slow cooker with aluminum foil collar, then line with foil
sling and coat with vegetable oil spray. Bring 4 quarts water to
boil in large pot. Add broken lasagna noodles and 1 tablespoon
salt and cook, stirring often, until al dente. Drain noodles,
rinse under cold water until cool, then spread out in single
layer over clean kitchen towels and let dry. (Do not use paper
towels; they will stick to noodles.)

In bowl, mix ricotta, 1 cup Parmesan, basil, egg, 1/2 teaspoon
salt, and 1/2 teaspoon pepper together. Spread 1/2 cup tomato
sauce into prepared slow cooker.

Arrange 4 lasagna noodle pieces in slow cooker (they may
overlap), then dollop 9 rounded tablespoons of ricotta mixture
over noodles. Pinch off one-third of sausage into tablespoon-
sized pieces and drop over ricotta. Sprinkle with 1 cup
mozzarella, then spoon 1/2 cup sauce over top. Repeat layering
of lasagna noodles, ricotta mixture, mozzarella, and sauce twice

For final layer, arrange remaining 4 noodles in slow cooker, then
top with remaining sauce and sprinkle with remaining mozzarella
and remaining Parmesan. Cover and cook until lasagna is heated
through, about 4 hours on low.

Let lasagna cool for 20 minutes. Using sling, transfer lasagna to
serving platter and serve.

TIPS: We preferred to arrange the noodles lengthwise. Lay the
noodles as evenly as possible in each layer, overlapping them
slightly, or leaving small bare spots, as needed.

Serves 6 to 8
Cooking time: About 4 hours on low

Contributed to the FareShare Gazette by Art; September 10, 2011

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Per Serving (excluding unknown items): 35 Calories; 1g Fat (17.5% calories from 
fat); 2g Protein; 6g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 523mg 
Sodium. Exchanges: 0 Lean Meat; 1 Vegetable; 0 Fat.

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* Exported from MasterCook *

Savoury Apricot Rice

Recipe By : The Wharf Street Vegetarian Cafe Cookbook
Serving Size : 6 Preparation Time :0:00
Categories : Volume 14-09 Sep 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 ounces long-grain brown rice -- (350 g)
[about 1 1/2 cups if you don't have a scale]
1 pint water -- (750 mL)
1/2 teaspoon turmeric -- (2 mL)
2 bay leaves
1 large onion
1 1/2 tablespoons olive oil -- (about 25 mL)
8 ounces carrots -- (225 g)
6 ounces mushrooms -- (175 g)
1 teaspoon thyme -- (5 mL)
Sea salt -- to taste
Freshly ground black pepper -- to taste
2 ounces dried apricots -- (25 g) soaked
[about 1/4 cup]
1 ounce currants -- (25 g)
[a little less than 1/4 cup]
1 tablespoon fresh mint -- (about 15 mL) chopped fine
A little stock

Put the rice, water, turmeric and bay leaves into a saucepan with a tightly
fitting lid and cook until all of the water has been absorbed. The rice
should be nearly but not quite, tinder. Drain and pour cold water through
to keep the grains separate.

Preheat the oven to 375F/190C/Gas Mark 5.
Grease an oven-proof baking dish.

Chop the onion and sauté in the olive oil until translucent.
Slice the carrots into thin sticks and sauté with the onion until just

Slice the mushrooms, add to the pan with the thyme and cook for 5 minutes
more. Season with the salt and pepper; transfer to a greased casserole

Chop the apricots and mix into the rice with the currants and fresh mint.
Layer over the carrot mixture and pour in a little stock. Bake for 30

Serve with yogurt or yogurt sauce.

Yogurt Sauce
1 onion, finely chopped
1 tablespoon olive oil
1 level teaspoon ground cumin
1 pint yogurt (570 mL)

Sauté the onion in the olive oil until very soft. Add the cumin and cook a
minute or so longer. Stir in the yogurt and heat very gently. If you wish
you can puree in a blender then reheat but be careful not to let it boil.

Hallie's notes. The stock can be any stock you have on hand but since this
is a vegetarian cookbook I am assuming they used a vegetable stock. I think
the choice is up to the cook.
I seldom keep bay leaves around (unless I happen to be trying to grow a bay
tree which does happen occasionally) so I would probably adjust the
seasonings a fair bit, using oregano, thyme and possibly a tiny bit of
sage. I also tend to be very sparing with the use of mint - it can be
overpowering. Raisins or dried cranberries would probably replace the
currants. Also, for my taste, this recipe just cries out for some hot
pepper and some garlic - not a huge amount but definitely some.
In my opinion, as I'm sure you can tell, generally a recipe like this
should be used as a base and lends itself very well to a lot of variation
and experimentation.

From The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon; 1986.
MC format by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 23 September 2011.

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Per Serving (excluding unknown items): 306 Calories; 5g Fat (15.4% calories from 
fat); 6g Protein; 60g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 22mg 
Sodium. Exchanges: 3 Grain(Starch); 1 Vegetable; 1/2 Fruit; 1 Fat.

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* Exported from MasterCook *


Recipe By : The New Cook Book; 1905
Serving Size :   Preparation Time :0:00
Categories : Volume 14-09 Sep 2011

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
(See Below)


Six pounds of shin of beef or six pounds of knuckle of veal; any bones,
trimmings of poultry or fresh meat; one-quarter pound of lean bacon or ham,
two ounces of butter, two large onions, each stuck with cloves; one
turnip, three carrots, one head of celery, two ounces of salt, one-half
teaspoonful of whole pepper, one large blade of mace, one bunch of savory
herbs except sage, four quarts and one-half pint of cold water.

Cut up the meat and bacon or ham, into pieces of about three inches square;
break the bones into small pieces, rub the butter on the bottom of the
stew pan; put in one-half a pint of water, the broken bones, then meat and
all other ingredients. Cover the stew pan, and place it on a sharp fire,
occasionally stirring its contents. When the bottom of the pan becomes
covered with a pale, jelly-like substance, add the four quarts of cold
water and simmer very gently for five or six hours. As we have said before,
do not let it boil quickly. When nearly cooked, throw in a tablespoonful of
salt to assist the scum to rise. Remove every particle of scum whilst it is
doing, and strain it through a fine hair sieve; when cool remove all
grease. This stock will keep for many days in cold weather.

Stock is the basis of many of the soups afterwards mentioned, and this will
be found quite strong enough for ordinary purposes. Keep it in small jars,
in a cool place. It makes a good gravy for hash-meats; one tablespoonful of
it is sufficient to impart a fine flavor to a dish of macaroni and various
other dishes. Good soups of various kinds are made from it at short notice;
slice off a portion of the jelly, add water, and whatever vegetables and
thickening preferred. It is best to partly cook the vegetables before
adding to the stock, as much boiling injures the flavoring of the soup.
Season and boil a few moments and serve hot.

White Stock:

White stock is used in the preparation of white soups, and is made by
boiling six pounds of a knuckle of veal, cut up in small pieces, poultry
trimmings and four slices of lean ham. Proceed according to directions
given in "Stock" above.

To Clarify Stock:

Place the stock in a clean saucepan, set it over a brisk fire. When
boiling, add the white of one egg to each quart of stock, proceeding as
follows: beat the whites of the eggs up well in a little water; then add a
little hot stock; beat to a froth, and pour gradually into the pot; then
beat the whole hard and long; allow it to boil up once, and immediately
remove and strain through a thin flannel cloth.

Brown Stock:

Four pounds shin of beef or other meat and bones, four carrots, four
onions, one turnip, one small head of celery, half teaspoonful salt, half
teaspoonful pepper corns, six cloves, five points cold water. Cut up the
meat and bones and place in the stock pot, pour over the water and skim
when boiling. Prepare the vegetables and add. Cover closely and simmer four
hours. The spices should be added with the vegetables.

From The New Cook Book, a volume of tried, tested and proven recipes by The
Ladies of Toronto and other cities and towns; 1905.

----> In the meantime I thought it would be fun to share what my great-
grandmother's cookbook has to say on the subject. (Doug, I know you have
this cookbook also.) I'm sure this produced excellent stock but I am very
grateful for the availability of 'store-bought' these days. <G>
(Hallie ducks)

Contributed to the FareShare Gazette by Hallie; 5 September 2011.

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