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FareShare Gazette Recipes --May 1999 - G's



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Recipes Included On This Page

Golden Leek Tart
Grape Bread
Green Bean And Radish Salad With Dill

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                     *  Exported from  MasterCook  *
Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Gnocchi                          Volume 2-5 May '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      lg            Eggs
   2 1/2  cups          flour -- (2 1/2 to 3)
   8      lg            Baking potatoes
   2      teaspoon      Salt
Boil potatoes in skins until just tender. while hot, remove skins and press 
through potato ricer in a large mound on a floured surface. Make a well in 
the middle and crack eggs into it. Sprinkle salt around, and add 2 1/2 cups 
flour around it. Mix eggs in well gently incorporating potato and flour 
with it. Mix with hands into a ball and add more flour to until dough is 
not sticky. Place dough on the side on a floured surface. Clean and flour 
surface well. Cut a piece of dough off and roll into a long snake-like 
form. (about 1 inch around. Cut into 1 inch pieces and put aside onto 
floured surface again to prevent sticking to board or to each other. 
When all pieces are cut, make grooves by gently rolling the gnocchi off 
the grating side of a cheese grater at the same time making an indentation 
with the thumb, They need not be perfect, just enough groove to hold some
Have a very large pot of salted water boiling. Place half of the gnocchi 
into the boiling water, stir briefly and cover. When water reboils remove 
cover. When gnocchi rises to the top. remove with a large slotted strainer 
and place in serving bowl with sauce of your choice. Mix gently and cover. 
Repeat with last batch, add more sauce and serve. 
Posted on FareShare 5-99 by Grazie Adams <>
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                     *  Exported from  MasterCook  *
                             Golden Leek Tart
Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Eggs                             Leeks
                Main Dishes                      Pies & Tarts
                Volume 2-5 May '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  c             All-purpose flour
   1      t             Salt
     1/4  c             Shortening
   6      tb            Cold margarine or butter
                        Water -- (see directions)
   4      md            Leeks (about 1-1/2 lb)
   1      tb            Olive oil
     1/4  t             Coarsely ground black pepper
   3      lg            Eggs
   1      c             Milk
     2/3  c             Half-and-half or light cream
  In medium bowl, stir flour and 1/2 teaspoon salt.  With a pastry
  blender, cut in shortening with 4 tablespoons margarine or butter
  (1/2 stick) until mixture resembles coarse crumbs.
  Sprinkle about 4 tablespoons cold water, 1 tablespoons at a time,
  into flour mixture, mixing lightly with fork after each addition
  until dough is just moist enough to hold together.  Wrap dough with
  plastic wrap and refrigerate 30 minutes or until firm enough to roll.
  Meanwhile, cut off roots from leeks.  Cut leeks crosswise in half at
  point where light green part meets dark green top.  Discard tops.
  Cut each leek bottom lengthwise in half, then crosswise into
  1/2-inch-wide slices.  Rinse leeks in large bowl of cold water
  to remove sand; repeat several times.  Drain well.  In nonstick
  12-inch skillet, heat olive oil and remaining margarine or butter
  over medium-high heat.  Add leeks, pepper, and remaining 1/2
  teaspoon salt, and cook 15 to 20 minutes, until leeks are tender,
  stirring occasionally.
  Preheat oven to 425 degrees F.  On lightly floured surface, with
  floured rolling pin, roll dough into a 14-inch round.  Press dough
  onto bottom and up side of 11 x 1-inch tart pan with removable
  bottom.  Fold overhang in and press against side of tart pan to form
  a rim 1/8-inch above edge of pan.  With fork, prick dough in 1-inch
  intervals to prevent puffing and shrinking during baking.  Line tart
  shell with foil and fill with pie weights.  Bake 15 minutes; remove
  foil with weights and bake 10 minutes long or until golden.  Turn
  oven control to 400 degrees F.
  In another medium bowl, with wire whisk or fork, mix eggs, milk, and
  half-and-half until blended.
  Place leeks in tart shell.  Pour egg mixture over leeks.  Bake 25 to
  30 minutes, until filling is set and lightly browned.  Serve tart hot
  or at room temperature.  Makes 8 main-dish settings.
  Each serving:  about 325 calories, 7 g protein, 26 g carbohydrate,
  22 g total fat, 90 mg cholesterol, 435 mg sodium
  Source:  Good Housekeeping, August 1997
  Shared with FareShare 5-99 and MM by Judi M. Phelps or
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                     *  Exported from  MasterCook  *
                               Grape Bread
Recipe By     : Mega-zine
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 2-5 May '99               Breads - Yeast
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          Unbleached all purpose flour
     1/2  cup           Lard -- shortening, or
                        butter, melted and cooled
     1/4  cup           Feta cheese -- crumbled and mashed
                        into a paste
   1      teaspoon      Cumin seed -- ground
   1      teaspoon      Anise -- ground
   1 1/2  cups          Grape juice -- purple or white
   1      package       Dry yeast
   8                    Bay leaves
1. Place the flour, lard, mashed cheese, ground cumin and anise, and yeast 
in a large mixing bowl. Blend well. Add the grape juice and mix the dough 
well for 2 - 3  minutes until all the grape juice is absorbed and evenly 
distributed. The dough will be damp and sticky, but no internal dry areas 
should appear by the end of the mixing. If they do, mix a few minutes more 
or add a little more grape juice and mix again. 
2. Let the dough rest 5 minutes. Now sprinkle 1 or 2 tablespoons. flour over 
the dough and knead, either in the bowl or on a lightly floured surface for 
5 - 10 minutes, until the dough is smooth and elastic and only slightly 
sticky. Add more flour if needed. Let the dough rest 2 minutes. 
3. The dough should now be very smooth and easy to handle. Knead 30 seconds 
more, return the dough to the bowl, cover the bowl with a dish towel or 
large plate, and let rise at room temperature for at least 3 hours. 
4. Sprinkle top with flour, punch down, and form the dough into 4 
rectangular loaves (4 in. by 2 in. by 2 1/2 in.). Place two bay leaves on 
the bottom of each loaf, and lay them, leaf side down, on a greased cookie 
sheet. Cover with a towel and let rise for 1 hour, until well risen. 
5. Bake in a preheated 400 degree oven for 35 minutes, until the loaves are 
brown on top and make a hollow sound when tapped on the bottom. Serve when 
NOTE: To make these breads without leavening, omit the yeast, knead the 
dough thoroughly, then bake at 350 degrees for about 2 hours. They will be 
chewy and moist, and very foreign to our taste. The Romans thought 
unleavened bread was manlier and much better for the digestion. 
Formatted in MasterCook and Posted on FareShare 5-99 
by Art Guyer at Art
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                     *  Exported from  MasterCook  *
             Green Bean And Radish Salad With Dill - Ivillage
Recipe By     : Fran Clinton, Quick and Easy 1999
Serving Size  : 4    Preparation Time :0:00
Categories    : Salads                           Volume 2-5 May '99
                Green Beans/Wax Beans
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        green beans -- trimmed
   6      ounces        trimmed radishes
   1      cup           dill -- chopped
     1/2  cup           olive oil
   3      tablespoons   balsamic vinegar
In large saucepan, cover beans and radishes with water and boil over high 
heat for 1 minute.  Pour beans and radishes into a colander and rinse with 
cold water.  In a food processor or by hand, mix chopped dill with olive 
oil and balsamic vinegar and put aside.  Place beans in a large mixing 
bowl, slice radishes and add them to the bowl, and toss with dill 
dressing.  Can be served as is with beef, chicken or fish or on a bed of 
sliced tomatoes.
Posted on FareShare 5-99 by Pat Hanneman <>
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