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FareShare Gazette Recipes --December 1999 - S's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

South China Stir-Fry
Spinach, Corn, and Potato Enchiladas
Sweet or Savory Quick Crescents

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                    *  Exported from  MasterCook  *
                           South China Stir-Fry
Recipe By     : World Food Cafe Global Vegetarian Cooking, Chris & Carolyn
Serving Size  : 4    Preparation Time :0:00
Categories    : Volume 2-12, Dec. '99            Vegetarian
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      ounces        asparagus
   4      ounces        cauliflower florets
   1      cup           broccoli florets
   4      tablespoons   sunflower oil
   1      3 inch piece  fresh ginger -- cut into matchsticks
   2      ounces        shiitake mushrooms -- stemmed
   8      ounces        straw mushrooms -- drained
   4      ounces        sugar snap peas
   4      ounces        baby corn ears -- cut in half
                        lengthwise
   4                    fresh Thai or serrano red chiles -- cut into strips
   2      teaspoons     cornstarch -- mixed to a paste
                        with a little water
   2      tablespoons   rice wine
   2      tablespoons   soy sauce
   1      teaspoon      salt
   1      teaspoon      sugar
                        finely chopped green onions for garnish
Cook the asparagus, cauliflower, and broccoli in salted boiling water for 1
minute, then plunge them into cold water and drain.
Heat the oil in a large wok over high heat until smoking, then add the ginger,
all the vegetables, and the chiles.  Stir-fry for 5 minutes.
Stir in all the remaining ingredients, except the garnish.  Serve garnished 
with green onions and accompanied with rice.
Posted on FareShare 12-99 by Lyn Hillman <lhillman@na.ko.com>
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                     *  Exported from  MasterCook  *
                   Spinach, Corn, and Potato Enchiladas
Recipe By     : Vegetarian for All Seasons, Williams-Sonoma
Serving Size  : 6    Preparation Time :0:00
Categories    : Volume 2-12, Dec. '99            Vegetarian
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         baking potatoes
     1/2  cup           corn kernels
   1      large         red pepper -- seeded & diced
   1                    yellow onion -- coarsely chopped
  10      ounces        spinach leaves -- thinly sliced
   1      28 oz can     enchilada sauce
                        salt & ground pepper to taste
  12                    corn tortillas
     1/4  pound         Cheddar cheese -- shredded
Preheat oven to 375F.
Place the potatoes on a baking sheet and bake until tender when pierced with 
the tip of a knife, 40-45 minutes.  Let cool completely, then dice and set 
aside.
Reduce oven temperature to 350F.
In a saucepan, combine the potatoes, corn, bell pepper, onion, and spinach.  
Add 1 cup of the enchilada sauce and mix well.  Place over medium heat, 
cover tightly, and cook until the spinach is wilted, 5-6 minutes.  Remove 
from heat, season with salt & pepper, and set aside.
Pour about 1/2 cup of the remaining enchilada sauce into a 9x13" baking dish.
It should just cover the bottom.
In a wide frying pan over medium heat, warm the remaining enchilada sauce.  
One at a time, dip each tortilla into the warm sauce, allowing it to warm just
enough to become pliable.  Then, place it in the prepared baking dish, and 
spoon one-twelfth of the potato mixture along its center.  Roll it up and 
arrange it in the dish seam side down.  Repeat with remaining tortillas and 
filling.  The dish should be tightly packed.
Pour any sauce remaining in the pan over the enchiladas.  Sprinkle with the
cheddar cheese.
Bake until heated through and the cheese is melted, 20-25 minutes.  Serve
directly from the dish.
Posted to FareShare 12-99 by Lyn Hillman <lhillman@na.ko.com>
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NOTES : Don't leave the tortillas in the sauce too long though or they'll fall apart.
                     *  Exported from  MasterCook  *
                     Sweet or Savory Quick Crescents
Recipe By     : Convection Oven Cook Book by Sunset
Serving Size  : 36   Preparation Time :0:00
Categories    : Volume 2-12, Dec. '99            Breads
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           butter or margarine -- (1/2 lb)
   1      package       active dry yeast
     1/4  cup           warm water -- 110F.
   2      tablespoons   sugar
   3                    Egg yolks -- lightly beaten
   5      ounces        evaporated milk
   3 1/3  cups          all-purpose flour
   6      tablespoons   apricot jam -- or peach jam
     3/4  cup           chopped nuts
                        **OR**
                        six tbsps. grated Parmesan cheese
                        and 3 tsps. dry basil or oregano
Melt the butter in a small pan over medium heat; set aside to cool to 
lukewarm.
In a large bowl dissolve the yeast in the warm water.  Stir in the sugar, 
lightly beaten egg yolks, milk and butter.  Add the flour and mix well.
Cover and refrigerate for at least 8 hours or overnight.
Divide the dough into three equal portions.  Roll out each portion on a 
lightly floured board to make a 12-inch circle.  To make sweet rolls spread 
each circle with 2 tablespoons of jam and sprinkle with 1/4 cup of nuts.
To make savory rolls sprinkle each circle with 2 tablespoons of Parmesan
cheese and 1 teaspoon of basil or oregano.
Cut each circle into 12 wedges (triangles) and roll each wedge from the
wide end toward the point.  Place on a greased baking sheet with the point 
side down.  Leave 2 inches between each roll.  Curve into crescent shapes.
Bake in a preheated 325F. convection oven for 20 to 25 minutes or until 
golden.  Cool on wire racks.
Makes 3 dozen.
Hallie's note: For a regular oven you will probably want to increase the
temperature to 375F. and adjust the cooking time.
From Convection Oven Cook Book by Sunset; 1980; ISBN 0-376-02311-2
MasterCook formatting by Hallie.
Posted to FareShare 12-99 by Hallie <buddy@connect.ab.ca>
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