Click here to join the FareShare Recipe Exchange Group

FareShare Recipe Exchange Group

FareShare Recipes

Search our Recipe Archives.  Click Here!

Home | Chat | Recipes | Metrics | Cooking Temperatures | Members | Links

FareShare Gazette Recipes -- May 2001 - F's

 

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Farmhouse French Bread
File Gumbo
Flax and Pumpernickel Loaf

Use Your Browser's "Back" Button to
Return to This Recipe List

Return to the FareShare Recipe  Master Index

 

FareShare Chat Recipes.
FareShare Gazette Recipes.

 
                     * Exported from MasterCook *
                          Farmhouse French Bread
Recipe By     :
Serving Size  : 0     Preparation Time :0:00
Categories    : Volume 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                 c.  warm water
  1            package  yeast
  1                 T.  sugar
  1                 T.  salt
  3                 c.  bread flour
  2                 c.  all purpose flour -- (2 to 3)
Soften yeast in water.  Allow to proof about 10 minutes.  Stir in 
sugar, salt and bread flour.  Beat well.  Cover and let stand 15 
minutes.  Stir down dough and gradually add all purpose flour to make 
a stiff dough.  Knead until smooth.  Place in greased bowl, turning 
to grease top.  Cover and let rise until double 45-60 minutes.  
Divide in half.  Shape into balls and place in well greased round 
pans (I use souffle dishes).  Let rise until double.
Before baking, brush tops with mixture of 1 T. water and 1/2 t. salt.
Bake at 375 for 35-40 minutes.
Contributed to the FareShare Gazette by Connie <CGarlitz@aol.com>;
22 May, 2001.
Year 4 Volume 05 Number 22
<http://www.fareshare.net>
             - - - - - - - - - - - - - - - - - - - 
                      * Exported from MasterCook *
                                File Gumbo
Recipe By     :In the Kitchen with Bob
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  8               cups  shrimp stock
  8        tablespoons  butter (1 stick)
     1/2           cup  chopped celery
     1/2           cup  finely chopped onion
  1         tablespoon  finely minced fresh parsley
     1/4           cup  flour
     1/4         pound  smoked ham, diced
     1/4         pound  Creole hot sausage, sliced
     1/4         pound  Andouille sausage, sliced
  3                     crabs, in their shells
     1/2         pound  large shrimp tails, peeled
     1/2      teaspoon  pepper
  1         tablespoon  file powder
  4               cups  cooked rice
1. In a heavy soup pot, melt the butter. Add the celery, onion, and 
parsley, and saute over medium heat for about 5 minutes. Reduce the 
heat, and simmer the mixture for 15-20 minutes. Add the flour, and 
stir constantly for 15 minutes more. Gradually add the shrimp stock to 
this mixture and cook for 20 minutes over medium heat.
2. Stir in the ham, sausages, and crabs, and simmer for another 30
minutes, stirring occasionally. Bring the mixture to a boil. Add the 
raw shrimp, 1/2 teaspoon of salt, pepper, and file powder, and allow 
the gumbo to return to the boiling point. Reduce the heat immediately. 
Adjust the seasonings to your taste. Serve over about 1/2 cup rice in 
a bowl.
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: 140 Calories (kcal); trace Total Fat; (2% calories from 
fat); 3g Protein; 30g Carbohydrate; 0mg Cholesterol; 9mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
0 Fat; 0 Other Carbohydrates
                      * Exported from MasterCook *
                        Flax and Pumpernickel Loaf
Recipe By     :
Serving Size  : 2     Preparation Time :0:00
Categories    : Volume 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2           cups  warm water
  2        tablespoons  honey
  2          teaspoons  dry yeast
     2/3           cup  milled flax
     2/3           cup  pumpernickel
  4               cups  White wheat flour
  1         tablespoon  salt
     2/3           cup  all purpose flour
Pour the water into a mixing bowl and stir in the honey and yeast.  
After the yeast has proofed, stir in the flax, pumpernickel and one 
cup of the whole wheat flour.  Let this sponge work overnight or all 
day.
Stir in the salt, and enough of the remaining whole wheat flour to 
make a good dough.  Turn it out onto a flour covered surface and knead 
for 4 to 5 minutes.  It will be somewhat sticky but use only enough 
more flour to keep it from sticking to you or the kneading surface.  
Give the dough a rest while you clean out and grease your bowl.
Continue kneading another 2 or 3 minutes or until it's as smooth and 
springy as a whole wheat dough cn be.  Place the dough in the bowl, 
cover and let rise until doubled in bulk.
Knock the dough down, shape and place in a 4 1/2 x 8 1/2 loaf pan.  
Let rise until it domes over the top of the pan.  Place in a preheated 
400 oven, bake for 15 minutes. Turn the temperature down to 350 and 
continue baking for a further 20 to 25 minutes.  Turn out and 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>
                  - - - - - - - - - - - - - - - - - - - 
Per serving: 76 Calories (kcal); trace Total Fat; (1% calories from 
fat); 2g Protein; 19g Carbohydrate; 0mg Cholesterol; 3209mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 
0 Fat; 1 Other Carbohydrates

 

FareShare Chat Recipes.FareShare Gazette Recipes.

Top of Page

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.

Art Guyer operates this project.

Provide feedback here.

Home | Chat | Recipes | Metrics | Cooking Temperatures | Links

Return to the FareShare Recipe  Master IndexSearch our Recipe Archives.  Click Here!