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FareShare Gazette Recipes -- December 1998 - S's (Page 3)

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FareShare Chat Recipes.
FareShare Gazette Recipes.


Recipes Included On This Page

Stir-Fried Pork in Hoisin Sauce
Struffoli (Honey Balls)
Stuffed Eggs With Rice Salad
Stuffed Grape Leaves
Stuffed Roast Turkey - Brined
Sugared Pecans

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                    *  Exported from  MasterCook  *
              Stir-Fried Pork in Hoisin Sauce - Wild Ginger
Recipe By     : Wild Ginger, Seattle, Washington, Ann and Rick Yoder
Serving Size  : 2    Preparation Time :0:00
Categories    : Asian                            Pork
                Volume 3, Dec. '98               Main Dishes
                Sauces                           Wine
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   hoisin sauce
   2      tablespoons   Chinese rice wine or sake
   2      tablespoons   soy sauce
     1/2  tablespoon    sugar
     1/4  teaspoon      sesame oil
     3/4  pound         pork tenderloin -- see preparation
   3      tablespoons   soy sauce
   2      tablespoons   Chinese rice wine or sake
   2      tablespoons   minced garlic
   4      teaspoons     cornstarch
   1      teaspoon      sugar
     1/4  teaspoon      sesame oil
   1 1/2  tablespoons   peanut oil
   2      tablespoons   water -- or more
   6                    green onions -- cut
                        into matchstick-size strips
PREPARATION: Cut the pork into strips: 1+1/2- x 1/2- x 1/4-inch
FOR SAUCE: Stir all ingredients in medium bowl until well blended.
FOR PORK: Stir pork and next 6 ingredients in small bowl until blended.
Heat 1+1/2 tablespoons peanut oil in high heavy large skillet. Add sauce;
bring to simmer. Add pork; stir-fry 3 minutes. Add 2 tablespoons water and
onions. Stir-fry until pork is cooked through, adding more water by
tablespoonfuls to thin sauce as desired, about 1 minute.
Serve on rice or noodles or noodle pancake. See the recipe: Twice-Cooked
Noodles With Stir-Fried Pork In Hoisin Sauce - Wild Ginger.
* INFO * This dish from Chef Jeem Han Lock is one to relish. It's a subtly
spiced blend of pork and green onions on a pillow of twice-cooked Chinese
egg noodles.  A great one-dish meal.  
Recipe from Wild Ginger, Seattle, Washington. Featured in 
"Chefs' Best Pastas," Sep95: Bon Appetit. 
If you have comments or questions about this recipe, please 
E-mail Pat Hanneman (who posted this on FareShare) at (12/98). 
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                     *  Exported from  MasterCook  *
                         Struffoli (Honey Balls)
Recipe By     : Serving Size  : 1    Preparation Time :0:00
Categories    : Cookies                          Italian
                Volume 3, Dec. '98               Holidays
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Large         eggs
     1/2  teaspoon      Baking powder
   1      tablespoon    Butter -- softened
   1      cup           Honey
   1      teaspoon      Sugar -- plus
                        Vegetable oil -- for deep-frying
     1/2  cup           Sugar
                        Colored sprinkles
   2      cups          All-purpose flour
Whisk together:  eggs, butter, 1 tsp sugar until foamy. Add baking powder;
add flour.  Work the mixture into a soft dough with your hands. Divide 
dough into 4 pieces. On a floured surface, roll each piece into a rope 
about the width of your index finger and 12 inches long. Cut the ropes 
into 1" pieces.  Toss the pieces with enough flour to dust them lightly 
and shake off excess flour. 
Heat oil to 375 F in a deep fryer.  Fry the struffoli a few handfuls at a 
time until they puff up and are golden brown. Using a slotted spoon, 
transfer to a paper towel to drain.
Combine the honey and the ½ cups sugar in a large saucepan over low heat;
stirring until the sugar has dissolved; keep warm over low heat. Add the 
fried balls, a few at a time, and turn them with a wooden spoon to coat 
on all sides.
Transfer the balls to a large platter and mound them into a pyramid, 
shaping with wet hands. Sprinkle with the colored sprinkles and let stand 
for 1 to 2 hours. Then just break off some pieces with your hands to eat.
Italian Cookies posted on FareShare 12-98 by Grazie Adams 
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                     *  Exported from  MasterCook  *
                Stuffed Eggs With Rice Salad - Uncle Bens
Recipe By     : Uncle Ben's Rice website
Serving Size  : 8    Preparation Time :1:00
Categories    : Appetizers                       Rice
                Eggs                             Salads
                Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           converted rice
   3      tablespoons   olive oil
   1      tablespoon    white wine vinegar
                        dry mustard
   2      tablespoons   chopped chives
   8                    Eggs -- Hard-Boiled
                        liver pate -- to taste
                        lemon juice
                        lettuce leaves -- Garnish
PANTRY NOTE: UNCLE BEN'S Original Converted Brand Rice
1. Prepare rice according to package directions.
2. While rice is cooking, mix together the olive oil, vinegar, and mustard
to make the French dressing. After rice has cooked but while still warm,
toss in French dressing.
3. Mix in half the chopped chives. Remove to a serving dish.
4. Shell eggs and cut in half lengthways. Remove yolks, reserve whites.
5. Mash yolks in a bowl with the liver pate, a dash of lemon juice, double
cream, and salt and pepper to taste.
6. Pack this mixture back into the yolks and fork lightly.
7. Arrange on the rice, sprinkle with the remainder of the chives and
garnish with lettuce leaves.
Preparation Time: 60 minutes. Serves:  8
Source: and  
Ideas: Omit liverwurst. Or substitute a mixture of chopped nuts and
Posted on FareShare 12-98 by Pat Hanneman <>
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Nutr. Assoc. : 0 0 0 0 0 0 0 0 1264
                     *  Exported from  MasterCook  *
                     Stuffed Grape Leaves - Markarian
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 3, Dec. '98               Appetizers
                Greek                            Rice
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        See Below
Cook Onions & Garlic in olive oil til transparent.
3 ONIONS (lg vadallia) 
10 cloves GARLIC 
Mix together in bowl:
2 C. Raw RICE
1 to 2 bunch of PARSLEY chopped, 
S & P (1 T salt, lots of pepper)
2 CHILI PEPPERS (1/2 can)
add juice from LEMON to taste 
(I added 1/4 C pine nuts and 1 T mint)
Make GRAPE LEAVES into roll mops.  Layer bottom of pan w/roll mops
Cover with platter to prevent floating; then cover with boiling water
Keep Covered during baking
Bake 30 min   350 deg
Do not refrigerate (as oil will harden).  Keeps 2-3 days at room temp.
(I got the recipe which was served at a wedding 30 years ago.. and have been
making them ever since. they are not as difficult as they look and 
Posted on FareShare 12-98 by  Bev Janson <>
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                     *  Exported from  MasterCook  *
            Stuffed Roast Turkey - Brined - Cooks Illustrated
Recipe By     : Cook's Illustrated Magazine
Serving Size  : 12   Preparation Time :0:00
Categories    : Holidays                         Main Dishes
                Turkey                           Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        **For The Turkey***
   2      cups          kosher salt (or 1 cup table salt)
   1      whole         turkey (12 - 15 pounds)*
   2      tablespoons   butter -- melted
   1      recipe        prepared stuffing (12 cups)
   1      tablespoon    butter, plus extra to grease dish and foil
     1/4  cup           turkey or chicken stock
                        OR low sodium canned chicken broth
* turkey must be rinsed thoroughly, giblets, neck, and tail piece removed 
 1.To brine the turkey: Dissolve salt in 2 gallons cold water in large
stock pot or clean bucket. Add turkey and refrigerate or set in very
cool (40 degrees or less) spot for 8 to 12 hours. 
 2.To prepare stuffing: Prepare selected stuffing, keeping dry and wet
ingredients separate until ready to stuff the bird. Refrigerate until
ready to use. 
 3.To stuff and roast the turkey: Remove turkey from salt water and
rinse both cavity and skin under cool water for several minutes until
all traces of salt are gone. Pat dry inside and out with paper towels;
set aside. Adjust oven rack to lowest position and heat oven to 400
degrees. Set heavy-duty V-rack, adjusted to widest setting, in pan. 
4.Place half of mixed stuffing in buttered medium casserole dish, dot
surface with butter, cover with buttered foil, and refrigerate until
ready to use. Microwave remaining stuffing on full power, stirring two
or three times, until very hot (120 to 130 degrees), 6 to 8 minutes (if
you can handle stuffing with hands, it is not hot enough). Spoon 4 to 5
cups stuffing into turkey cavity until very loosely packed. Secure skin
flap over cavity opening with turkey lacers or skewers.Loosely tie the
legs together with kitchen twine. Tuck wings behind back, brush entire
breast side with half the melted butter, then place turkey breast side
down on V-rack. Fill neck cavity with remaining 1 to 2 cups heated
stuffing and secure skin flap over opening as above. Brush back with
remaining butter. 
 5.Roast 1 hour, then reduce temperature to 250 degrees and roast 1 3/4
hours longer. Remove pan from oven (close oven door) and with wad of
paper towel or turkey lifter in each hand, turn breast side up and baste
(temperature of breast should be 145 to 150 degrees). Increase oven
temperature to 400 degrees; continue roasting until breast registers 160
degrees, thigh registers 175 to 180 degrees and stuffing registers 165
degrees on instant-read thermometer, 45 minutes to 1 1/4 hours longer. 
 6.For remaining stuffing: When turkey comes out of oven, add the 1/4
cup stock to dish of reserved stuffing, replace foil, and bake until hot
throughout, about 20 minutes. Remove foil; continue to bake until
stuffing forms golden brown crust, about 15 minutes longer. 
7.Remove stuffing from turkey and carve. Serve, passing stuffing
Note about brining:
The Holy Brine
Our previous turkey articles found that brining made a significant
improvement in the overall flavor and texture of the meat. We were
concerned that if we stuffed a brined bird, the stuffing might emerge
over-salted. Much to our joy, however, we found that this was not the case.
 In fact, the benefits of brining are many fold. First, brining provides
a cushion for the breast meat, so even if it eliminates the need to
season before and after roasting. Because the turkey sits overnight in a
tub of salted water, brining also ensures that all parts of the turkey
are at the same temperature. This is especially good insurance if you're
roasting a previously frozen bird. Yet another benefit is that the
turkey meat absorbs water during the brining process. Water is a heat
conductor and therefore expedites cooking. We tested this theory and
found that indeed, a brined bird cooks faster than an unbrined one by
about thirty minutes. Lastly, brining may help inhibit growth of certain
types of bacteria. So while it may seem like added work, dunking the
bird in the brine is worth it for a whole host of reasons. 
The following recipe appears courtesy of İCooks Illustrated magazine. 
Recipe from
Posted to FareShare and MC 12/98 by JoAnn Pellegrino
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                     *  Exported from  MasterCook  *
                              Sugared Pecans
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Appetizers                       Nuts
                Snacks                           Volume 3, Dec. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           Evaporated Milk
   1      Cup           Sugar
     1/2  tsp.          Cinnamon
   2      Tablespoons   Water
     1/2  tsp.          Vanilla
   3      Cups          Pecan halves
Combine first four ingredients and dissolve sugar over medium heat.  Add 
the vanilla and pecans and continue to cook stirring frequently.  Continue 
to cook until Pecans are completely sugared with no syrup left in the pot.
Spread over wax paper and let cool.
Posted on FareShare 12-98 by AcaGordie <>
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