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FareShare Gazette Recipes --January 2001 - P's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Pear and Dried Cranberry Stuffing
Peasant Bread
Pork Medallions With Spiced Crust
Potage Saint-Germain
Potato And Bacon Chowder

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FareShare Gazette Recipes.

 
                     * Exported from MasterCook *
                    Pear and Dried Cranberry Stuffing
Recipe By     :Lin Connery in the Calgary Herald; 24 December 2000
Serving Size  : 12    Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10              cups  lightly packed cubed bread -- (2.5 L)
                        [French, Italian or white]
     1/3           cup  butter -- (75 mL)
  1              large  onion -- finely chopped
  1              stalk  celery -- finely chopped
  1           teaspoon  dried crumbled sage -- (5 mL)
  1           teaspoon  dried thyme -- (5 mL)
     3/4      teaspoon  salt -- (4 mL)
     1/2      teaspoon  ground pepper -- (2 mL)
     1/2      teaspoon  ground nutmeg -- (2 mL)
  2              large  eggs
  19            ounces  canned pears -- (391 mL)
  1                cup  dried cranberries -- (250 mL)
Preheat oven to 450F (225C).
Spread cubed bread on baking sheets in a single layer and toast, turning 
as needed, until golden, about 7 to 10 minutes. Reserve in a large bowl.
Reduce oven temperature to 350F (180C).
Melt 2 tablespoons (30 mL) butter in a skillet over medium heat. Add onion 
and celery; cook, stirring occasionally, for 5 minutes or until 
translucent. Stir in sage, thyme, salt, pepper and nutmeg. Stir into the 
toasted bread cubes.
Open the can of pears and drain the juice into a measuring cup. Chop pears 
into small pieces and stir, together with the cranberries, into the bread 
mixture. Taste and adjust seasonings if necessary.
Add enough water to the reserved pear juice to make 1 1/2 cups. Whisk in 
the eggs and pour over the bread mixture, stirring to combine evenly.
Use a little bit of the remaining butter to coat a 12-cup (3-L) shallow 
casserole dish.
Spoon the bread mixture into the dish and dot the top with butter. Cover 
tightly with aluminum foil.
Bake in preheated 350F (180C) oven for 15 minutes. Remove the foil and 
bake for an addition 20 minutes or until browned.
Makes 8 servings as a vegetarian main course or 12 servings as a side 
dish.
From Lin Connery in the Calgary Herald; 24 December 2000; courtesy 
California Cling Peach Board.
According to the article, this stuffing also works well with chicken, 
pork chops and game birds such as duck or goose.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 11 January, 2001.
<http://fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 75 Calories (kcal); 6g Total Fat; (68% calories from fat); 
1g Protein; 5g Carbohydrate; 45mg Cholesterol; 199mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 
Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                              Peasant Bread
Recipe By     :Frugal Gourmet
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3 3/4           cups  tepid water
  3           packages  fast rising yeast
  3             pounds  unbleached white bread flour
  1 1/2      teaspoons  salt -- dissolved in
  1 1/2      teaspoons  water
                        Cornmeal
Dissolve the year in the water, let stand five minutes. Stir to dissolve. 
Using a small paper sack, weigh out a total of 3 pounds flour. Make a 
batter of the water and yeast, together with 6 cups of the weighed out 
flour. Beat for 10 minutes with the paddle of an electric mixer. It should 
pull away from the sides of the bowl. Add the salted water. Add the 
remaining flour and knead for 5 minutes with the dough hook.
Place the dough on a plastic board or counter top, cover with metal bowl. 
Let rise for 1 to 2 hours until doubled in bulk. Punch down and let rise 
for 1 1/2 hours. Punch down again, mold into 6 loaves. Cut slits in 
loaves, brush with egg wash and top with poppy seeds or sesame seeds.
Preheat the oven to 450. When loaves have double their original size, 
bake for about 25 minutes. Cool on rack.
Note:  One thing to remember is not to make the dough too stiff, that way 
it will end up with a soft interior, full of holes and a crusty exterior.
Contributed to the FareShare Gazette by Jennie <BarFav@aol.com>; 
5 January, 2001.
<http://fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g 
Protein; 0g Carbohydrate; 0mg Cholesterol; 537mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 
0 Other Carbohydrates
                      * Exported from MasterCook *
                    Pork Medallions With Spiced Crust
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        port medallions (boned pork chops) -- 
  1 1/2           cups  fresh breadcrumbs
  1           teaspoon  curry powder
  1           teaspoon  ground cumin
  1         tablespoon  chopped parsley
  1           teaspoon  chopped thyme
                        Salt and freshly ground pepper
                        Olive oil, for frying
                        Salad greens for serving
Lightly rinse pork medallions with cold water until they are well wetted. 
Place them on a large plate or tray with drying. In a shallow bowl, 
combine the breadcrumbs, with the spices, herbs, salt and freshly ground 
pepper mixing well. Sprinkle half the breadcrumb mixture evenly over the 
medallions, pressing down well. Turn the medallions and repeat with the 
other side. Heat a little olive oil in a frying pan. Fry the crumbed 
medallions on each side for about 6 minutes. Remove to a platter and keep 
warm for about 5 minutes before serving. Serve each medallion on a bed of 
salad greens.
Contributed to the FareShare Gazette by Sundarah
<sundarah@dingoblue.net.au>; 1 January, 2001.
<http://fareshare.net>
                - - - - - - - - - - - - - - - - - - - 
Per serving: 49 Calories (kcal); 1g Total Fat; (14% calories from fat); 2g 
Protein; 9g Carbohydrate; trace Cholesterol; 92mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 
Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                           Potage Saint-Germain
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                     meaty ham bone
                        (about a pound or more)
  4 1/2           cups  water
  2               cups  chicken broth
  1              pound  dried split peas -- rinsed and soaked
                        according to package directions
     2/3           cup  onion -- finely chopped
     1/3           cup  carrots -- finely chopped
     1/3           cup  celery -- finely chopped
     1/2           tsp  sugar
                        Freshly ground pepper
  2 1/2           cups  milk
  1                cup  whipping cream
     3/4           cup  finely chopped ham -- (from bone)
                        Dry sherry -- (optional)
Place the ham bone in a large pot (8-12 quarts). Add the water, chicken 
broth and peas. Bring to a boil, reduce the heat and simmer, stirring 
occasionally, for 30 minutes. Add the vegetables and seasoning and 
continue to simmer gently for 30-45 minutes or until the peas are very 
soft and the mixture is thick. Remove the ham bone. Gradually stir in milk 
and cream. Add the chopped ham (cut from bone) and simmer, stirring 
occasionally, for 10 minutes. Adjust seasoning as necessary.
Serve immediately. Dry sherry should be offered at the table to be added 
as desired.
Formatted in MasterCook by Art
Subscribe to our Free FareShare Recipe Exchange Gazette
http://www.fareshare.net
Contributed to the FareShare Gazette by Art; 
27 January, 2001. <http://www.fareshare.net>
                - - - - - - - - - - - - - - - - - - - 
Per serving: 224 Calories (kcal); 19g Total Fat; (73% calories from fat); 
6g Protein; 9g Carbohydrate; 68mg Cholesterol; 333mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 
3 1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                         Potato And Bacon Chowder
Recipe By     :
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-1 Jan. 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5 1/2           cups  chicken broth
  3             pounds  russet potatoes -- peeled and diced
  6             slices  bacon, chopped
  1         tablespoon  butter
  1              large  onion -- finely chopped
  2        tablespoons  all-purpose flour
     1/2           cup  cream
                        Freshly ground pepper
Combine stock and potatoes in a large (6-8 quart) pot. Bring to a boil and 
keep at a high simmer until the potatoes are almost tender (about 12-15 
minutes). Remove from heat. In a skillet, saute chopped bacon until crisp. 
Remove to paper towels with a slotted spoon. Drain off all but 2 
tablespoons bacon grease. Add the butter to the bacon grease and saute 
onions over medium heat until soft. Add the flour and gently whisk until 
incorporated. Continue stirring flour and onion mixture for 3-5 minutes.
Slowly stir in one cup of the liquid from the potatoes.
When fully combined, add the onion mixture to the potatoes and carefully 
stir until incorporated. Add the cream and heat, stirring frequently, for 
10 minutes. Season to taste with pepper and serve sprinkled with bacon.
Formatted in MasterCook by Art
Subscribe to our Free FareShare Recipe Exchange Gazette
http://www.fareshare.net
Contributed to the FareShare Gazette by Art; 
28 January, 2001.
<http://www.fareshare.net>
                 - - - - - - - - - - - - - - - - - - - 
Per serving: 296 Calories (kcal); 8g Total Fat; (25% calories from fat); 
10g Protein; 46g Carbohydrate; 23mg Cholesterol; 741mg Sodium
Food Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 
1 1/2 Fat; 0 Other Carbohydrates

 

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