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FareShare Gazette Recipes -- May 2001 - B's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Bananas Foster
Bannock
Basil and Sundries Tomato Bread
Beef Stroganoff
Berry Coconut Cake
Biga
Broccoli and Millet Baked in Yogurt

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                      * Exported from MasterCook *
                              Bananas Foster
Recipe By     :In the Kitchen with Bob
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  6        tablespoons  butter
  1 1/2           cups  brown sugar
     3/4      teaspoon  cinnamon
     1/3           cup  banana liqueur
  6                     bananas, peeled, cut in half lengthwise,
                        then halved crossways
     1/3           cup  rum -- (1/3 to 1/2)
  6             scoops  vanilla ice cream
1. Melt the butter in a flambe pan or skillet over medium-high heat.  Add 
the sugar, cinnamon, and banana liqueur, and stir all together. Heat for a 
few minutes more, then place the halved bananas into the sauce and saute 
until soft and lightly browned.
2. Pour the rum on top, but do not stir it into the sauce. Allow it to heat
slightly, and then slightly tilt the pan and touch a match to the edge of 
the pan until the fumes catch (BE VERY CAREFUL HERE ... THIS MAY FLARE UP 
QUITE HIGH, DEPENDING ON THE ALCOHOL CONTENT OF THE RUM ... AVOID GETTING 
ANY SAUCE ON YOUR SKIN WHEN YOU DO THIS!). Allow the sauce to flame until 
it dies out, swirling the pan to prolong the flame so all the alcohol burns 
off.
3. Place 1 scoop of ice cream in each of 6 dessert dishes. Then carefully 
lift out the bananas and place four pieces over each portion of ice cream. 
Then spoon the hot sauce over the top of all.
Contributed to the FareShare Gazette by Robin <GrassRats@aol.com>; 
5 May 2001.
Year 4 Volume 05 Number 05
<http://www.fareshare.net>
             - - - - - - - - - - - - - - - - - - - 
Per serving: 441 Calories (kcal); 19g Total Fat; (41% calories from fat); 
2g Protein; 56g Carbohydrate; 60mg Cholesterol; 184mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
3 1/2 Fat; 3 1/2 Other Carbohydrates
                      * Exported from MasterCook *
                                 Bannock
Recipe By     :Edmonton Journal July 1995
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  flour
     1/4      teaspoon  salt
  1           teaspoon  baking powder
     1/3           cup  cold water
  2        tablespoons  powdered milk -- optional
  1         tablespoon  melted butter -- optional
Add the water to an even mixture of the dry ingredients to form a dough.
Divide into patty-sized pieces. These can be fried in a little oil. Or, if
you're canoeing and not worried about weight you can deep fry the bannock.
If you choose this method do not forget the baking powder or roll the
dough into balls. This can cause it to explode. Before deep frying, test
the heat of the fat by dropping in a small piece of dough. If it sizzles,
it's ready. A solid vegetable shortening is recommended for camping
because it hardens when cool, making for easier packing. Bannock can also
be rolled into strips, rolled onto a stick and slowly baked above hot
coals.
For Jam Dogs or Jam Twists:
Form the dough into the shape of a hot dog bun. Poke your finger into one
end and then place a stick into the hole.  Bake above coals, being sure to 
slowly turn the stick. When it's golden-brown and done, fill the hole with 
your favorite jam.
This particular recipe is from the Edmonton Journal, July 1995 but I have
been making bannock for many years from recipes the same as this one or
very similar.  The Jam Twists were a favourite at campfires when I was 
young.
MC formatted by Hallie.
Contributed to the FareShare Gazette by Hallie; 21 May, 2001.
Year 4 Volume 05 Number 21
<http://www.fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                     Basil and Sundries Tomato Bread
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  warm water
     1/2      teaspoon  dry yeast -- rounded
  1 1/4           cups  warm water
  4             ounces  Biga
  1         tablespoon  salt
  4               cups  flour
     1/2           cup  basil leaves
  1                cup  sun-dried tomatoes -- chopped
Sprinkle the yeast over the warm water in a mixer bowl and let sit for 
7-10 minutes, until creamy.  Using the paddle attachment with the mixer on 
low speed, add the remaining water and the Biga.  Add the first 1/2 cup 
flour and the salt and when well blended, add the basil.  Then add the 
remaining flour, 1/2 cup at a time until well blended.  Increase the mixer 
speed to medium for two minutes and then gradually increase until the 
speed is on high.
When the dough has pulled away from the bowl, scrape the dough off the 
paddle, sprinkle with a little flour and switch to the dough hook.  Start 
the mixer on low until the flour is incorporated and then gradually work 
back to high. Allow the dough to climb up onto the hook and add the sun-
dried tomatoes.  Continue to knead until the dough begins to slap the bowl. 
Turn onto a well floured board, sprinkle with flour and knead and fold with 
your fingertips until the dough is smooth and springs back when poked.  
Place in a lightly greased bowl, cover and set in a warm place; until 
doubled, about 1 1/2 hours.  At this point the dough may be put into the 
refrigerator and allowed to rise overnight, or it may be frozen.  With the 
brick on a rack positioned in the lower third of the oven, preheat the 
oven to 450.  Sprinkle a large piece of parchment paper with cornmeal.
When the dough has doubled, turn out onto a heavily floured board (do not 
punch down) and divide in half.  With each half, stretch the dough into a 
log, then beginning at one end, fold the dough over onto itself until you 
have a ball.
Holding the dough in both hands, with your thumbs on top and your fingers 
beneath, pull the dough outward the downward, turning round and round and 
using your fingertips to tuck the edges up inside the bottom of the ball. 
Take care not to tear the dough, but to create a smooth uninterrupted 
exterior. When the ball is smooth, pinch the bottom together, wet the top 
and roll the top of the loaf in flour.  Repeat and place loaves on 
parchment paper.
When he bread has risen, about 45 minutes to an hour, place the loaves, 
still on the parchment paper, directly on the brick and saturate the oven 
sides with a squirt bottle.  Continue to squirt the oven sides thoroughly 
every two minutes for the first ten minutes.  Bake and additional 20 to 25 
minutes, or until well browned on top and dark brown on the bottom.  The 
bread is done when it makes a hollow sound when tapped on the bottom.  Cool 
on a rack.
Contributed to the FareShare Gazette by Jennie <BarFav@aol.com>; 
26 May 2001.
Year 4 Volume 05 Number 26
<http://www.fareshare.net>
               - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                             Beef Stroganoff
Recipe By     :WW Recipes
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3        tablespoons  butter
  1         tablespoon  vegetable oil
  2             pounds  fillet of beef -- trimmed and cut in
     1/2           cup  scallions -- thinly sliced
     1/4         pound  mushrooms -- thinly sliced
  1         tablespoon  flour
     1/2           cup  white wine
     1/2           cup  sour cream
  1         tablespoon  tomato paste
     1/4      teaspoon  Worcestershire sauce
                        Salt -- to taste
                        Pepper -- to taste
  1         tablespoon  parsley -- finely chopped
Heat the butter and the oil in a heavy skillet over high heat. Fry the 
slices of beef about 2 minutes on each side, until lightly browned.  
Transfer the meat to a plate. Add the scallions and mushrooms to the 
skillet and cook, stirring frequently, 3 to 4 minutes, until lightly 
browned.  Add the flour and mix thoroughly with the  vegetables, then pour 
in the white wine and stir until well combined and slightly thickened. Add 
the sour cream, tomato paste, Worcestershire sauce, salt and pepper and 
stir to combine.
Return the beef to the skillet, along with any juices that have accumulated 
in the plate. Coat the meat thoroughly with the sauce, cover the pan, and 
simmer over low heat for 2 or 3 minutes, until the meat is heated through. 
Sprinkle with parsley and serve immediately. May be served with noodles (a 
must for me) or rice.
Contributed to the FareShare Gazette by Jenn <blacklab@ www.xprs.net>; 
9 May 2001.
Year 4 Volume 05 Number 09
<http://www.fareshare.net>
                      - - - - - - - - - - - - - - - - - - - 
Per serving: 210 Calories (kcal); 18g Total Fat; (83% calories from fat); 
2g Protein; 6g Carbohydrate; 36mg Cholesterol; 144mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 
3 1/2 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                            Berry Coconut Cake
Recipe By     :A.W.D. Magazine 2000
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  500                g  butter, chopped
  4               cups  caster sugar
  8                     eggs
  3               cups  desiccated coconut
  6               cups  self raising flour
  2 2/3           cups  buttermilk
  600                g  mixed frozen berries
                        extra mixed frozen berries to decorate.
                        (suggest: blueberry & raspberry)
                        Icing:
  1       250 g packet  cream cheese, softened
  175                g  butter, chopped
  1 1/2           cups  icing sugar mixture
1. Grease a 26cm x 36 cm baking dish, line base and sides with baking 
paper, extending paper 5cm above edge of pan.
2. Beat butter and sugar in large bowl until smooth. Add eggs, one at a 
time, until combined. Transfer mixture to larger bowl. Stir in coconut, 
sifted flour and buttermilk until combined. Stir in berries. Spread 
mixture into prepared dish.
3. Cook in moderate oven, 180c for about 2 1/4  hours, or until cooked when 
tested.  Stand cake in dish for 15 mins, turn out onto a wire rack to cool.
4. Icing: beat cream cheese and butter in large bowl with an electric 
mixer until as white as possible. Slowly beat in sifted icing sugar 
mixture until smooth.
5. Spread icing over cake, cut into slices. Decorate with extra mixed 
berries.
Contributed to the FareShare Gazette by Leanne <lulu1964zulu@hotmail.com>;
30 May, 2001.
FareShare Gazette Y4 v05 n30
<http://www.fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                                   Biga
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4      teaspoon  yeast
     1/4           cup  warm water
     3/4           cup  warm water
  1         tablespoon  warm water
  1           teaspoon  warm water
  2 1/2           cups  flour
Place yeast in large workbowl of stand mixer, 1/4 cup warm water and stir.
When mixture in creamy after three or four minutes, add remaining water 
and flour, about 1/2 cup at a time.  Mix at medium speed with the paddle, 
mix until well blended, dough will be stiff.  Cover bowl with plastic wrap 
and set in warm place 12 to 18 hours to ferment.
Dough will triple in volume and come back down again.  Divide Biga into 4 
ounce pieces, cover with plastic wrap and store in refrigerator if you are 
going to use it with two days, otherwise, freeze.  To use, defrost in 
refrigerator, then bring to room temperature before using.
Contributed to the FareShare Gazette by Jennie <BarFav@aol.com>; 
26 May 2001.
Year 4 Volume 05 Number 26
<http://www.fareshare.net>
                    - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                   Broccoli and Millet Baked in Yogurt
Recipe By     :The Wharf Street Vegetarian Cafe Cookbook by Jill Gibbon
Serving Size  : 6     Preparation Time :0:00
Categories    : Volume 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8             ounces  millet, cooked -- (225 g)
  8             ounces  broccoli -- (225 g)
  1                     onion
  1              large  leek
  1         tablespoon  oil -- (15 mL)
  1                     egg
     1/2          pint  yogurt -- (275 mL)
  4             ounces  Cheddar cheese -- grated (110 g)
  1           teaspoon  basil -- (5 mL)
     1/2      teaspoon  dill seed -- optional (2 mL)
                        Sea salt -- to taste
                        Freshly ground black pepper -- to taste
  1         tablespoon  sesame seeds -- (15 mL)
Dry-roast the millet in a pan, stirring, until it is just beginning to
brown and smell toasted.
Add water and cook until soft and fluffy.  Chop the broccoli florets, 
stalks and leaves and steam until tender. Chop the onion and leek fairly 
small and saute in the oil.
Preheat the oven to 375F (190C/Gas Mark 5). Oil a casserole dish.
Mix the millet, broccoli, onion and leek in a large bowl.
Beat the egg with half the yogurt. Stir in the cheese and pour into the 
millet mixture. Mix well. Stir in the basil and dill seed. Season to taste 
with salt and pepper.
Transfer the mixture to the well-oiled casserole dish.
Mix the rest of the yogurt with the rest of the cheese and pour over the
top.  Sprinkle with sesame seeds. 
Bake, covered, for 30 minutes.
From The Wharf Street Vegetarian Cafe Book by Jill Gibbon; 1986;
Thorson's Publishing Group; ISBN 0 7225 1224 4.
MC formatted by Hallie. Untried.
Contributed to the FareShare Gazette by Hallie; 8 May, 2001.
Year 4 Volume 05 Number 08
<http://www.fareshare.net>
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 209 Calories (kcal); 12g Total Fat; (50% calories from fat); 
10g Protein; 17g Carbohydrate; 56mg Cholesterol; 156mg Sodium
Food Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 
2 Fat; 0 Other Carbohydrates

 

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