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FareShare Gazette Recipes -- January 1999 - M's



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Recipes Included On This Page

Mama's Pork and Beans
Marinara Sauce - Rao's Restaurant, NY
Martha's Pizza
Mexican Pork Steaks w/Orange Bitters
Minestrone With Clams
Mocha Truffles
Mom's Hot Dog Dish
My Old Truffle Recipe

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                     *  Exported from  MasterCook  *
                          Mama's Pork and Beans
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 4, Jan. '99               Bacon
                Beans/Legumes                    Luncheon
                Main Dishes                      Onions
                Side Dishes                      Quick And Easy
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           pork and beans -- (16 oz)
                        brown sugar
                        onions -- peeled and thinly sliced
                        bacon (optional but really good)
                        mustard seeds
Use the cheapest store brand "pork and beans" as many cans as you need.
It depends on how many you're feeding and the size of the baking dish.
In a shallow baking dish, like the french white corning ware, place 1 or
2 cans beans.  Place a layer of thinly sliced onions, a generous
sprinkle of mustard seeds, a light sprinkling or brown sugarm light or
dark, and slices of bacon.  Repeat to make at least 3 complete layers.
You can use bacon only on the top to get the taste, and avoid so much
fat, or you can choose to use none.  I have never tried this with
"turkey bacon".
Bake at 300F-325F for as long as you have time, at least 1 1/2 hours. 
If you don't use bacon, push the top onion layer under the liquid so
they won't burn.  Check on it, and add a little apple juice or water if
it's getting too dry.
Serve with hot dogs, frizzled spam, etc, celery straws and carrot
sticks,  coleslaw if there's a cabbage in the hydrator.
Posted to FareShare 1-99 by Gayle/ddmmom<>
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                     *  Exported from  MasterCook  *
                  Marinara Sauce - Rao's Restaurant, NY
Recipe By     : Frank Pellegrino - Owner Rao's Restaurant, Harlem
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces                           Bacon
                Main Dishes                      Pasta/Noodles
                Volume 4, Jan. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  56      ounces        plum tomatoes (canned-see below)*
     1/4  cup           olive oil (fine quality)
   2      ounces        salt pork (or fatback, optional)
   3      tablespoons   onion -- minced
   2      cloves        garlic -- peeled, minced
   6                    leaves        fresh basil (optional) -- torn
   1      pinch         dried oregano
                        salt and pepper to taste
  *Recipe calls for using two  28-ounce cans of preferably San Marzano
plum tomatoes with basil.
Remove tomatoes from the can, reserving the juice in which they are
packed. Using your hands, crush the tomatoes, gently remove and discard
the hard core from the stem end, and remove and discard any skin and
tough membrane. Set aside.
Put oil in a large, nonreactive saucepan over medium low heat. If using
fatback. cut it into small pieces and add to the pan. Saute for about 5
minutes or until all fat has been rendered. Remove and discard fatback.
Then add onion. Saute for 3 minutes or until translucent and just
beginning to brown. Stir in garlic and saute for 30 seconds or until
just softened. Stir in tomatoes, reserved juice, and salt. Raise heat
and bring to a boil. Immediately reduce heat to a very low simmer and
cook for about 1 hour or until flavors have combined and sauce is
slightly thickened. (If you prefer a thicker sauce, cook for an
additional 15 minutes.)
Stir in basil, oregano, and pepper, and cook for an additional minute.
Remove from heat and serve.
Makes about 7 cups.
From Rao's Cookbook by Frank Pellegrino; Copyright 1998 by Frank Pellegrino
ISBN 0 679 45749 6
Contributed to FareShare 1/99 by JoAnn Pellegrino
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                     *  Exported from  MasterCook  *
                              Martha's Pizza
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads - Yeast                   Lamb/Goat
                Main Dishes                      Pizza/Calzones
                Volume 4, Jan. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground chevon (goat meat) -- or turkey or
                        - anything not fatty
   2      tsp           minced fresh rosemary
   2      tsp           minced fresh basil
   1      tsp           sea salt
     1/4  cup           tomato juice
ABM dough for 1 1/2 lb bread loaf. (I followed the directions for a plain 
white loaf, but I tossed in some minced fresh rosemary before the first 
(liquid) ingredients went into the bread pan.) 
Knead and rise the dough for 1 1/2 hours.  Pull out and let rest covered a 
little while.  (Make the meat topping while this happens) Simmer while you 
make the pizza crust.
Roll dough out to a rough 15" shape.  There'll be more dough leftover 
draping the sides, fold into the pizza pan and trim the edges. (Save this 
into a ball for something else, it's great bread!) Smooth 3/4 of an 8 oz 
can of tomato sauce onto the pizza with more herbs if desired.
Add the meat mix. Add about 1/4 cup of finely minced onion, 1/2 lb rough 
chopped portobello mushrooms, minced garlic if you like. 
SLATHER freshly grated parmesan cheese over the whole thing.  Variation, I 
had some ham and a baked chicken leg I minced together with some balsamic 
vinegar and a couple of drops of Mongolian Fire Oil. Meat marinated while 
the dough was rising in the machine, and later scattered over the chevon 
topping (before the cheese goes on.) Minced bell peppers, black or green 
olives, other cheeses all would have been great, but this was a 
'refrigerator special' using what I had on hand.
Posted on FareShare 1-99 by Martha Wells <> martha (tx)
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                     *  Exported from  MasterCook  *
                   Mexican Pork Steaks w/Orange Bitters
Recipe By     : Josephine Bacon
Serving Size  : 8    Preparation Time :0:45
Categories    : Main Dishes                      Pork
                Ethnic                           Volume 4, Jan. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      large         oranges -- divided use
   1      tablespoon    orange bitters
                        or substitute Angostura bitters -- see note
  48      ounces        pork tenderloin -- trimmed and cut
                        into one 6-oz portion portion per serving
   1      teaspoon      chili powder
   1      teaspoon      dijon mustard
   3      drops         Tabasco sauce
     1/4  teaspoon      ground cinnamon
                        chopped fresh cilantro -- for garnish
Ready in less than 45 minutes.
Grate the rind and squeeze the juice from 4 of the oranges. Add the bitters
to the liquid. Slice the other 2 oranges crosswise into 8 slices (or one
per portion), discarding both ends. 
Sprinkle the meat with the chili powder. Put the meat into a heated
nonstick stillet with a lid and cook until brown on both sides. Pour the
orange juice over the meat and sprinkled with the mustard, tabasco and
cinnamon. Cover and simmer for 20 minutes. Add half the orange slices and
cook for another 5 minutes. 
To serve, arrange one portion of pork on a dinner plate. Place an orange
slice on each piece. Pour sauce over them. Garnish with cilantro or herb of
Makes 8 portions, each 245 cals, 6g total fat, 21%cff [2g Sat fat; 111mg
cholesterol; 98mg sodium; 3g fiber]
ACCOMPANIMENTS:  SALSA - made by chopping raw tomatoes with raw white onion
and sprinkling liberally with chopped fresh cilantro, salt and pepper.
Offer warm flour tortillas and/or hot cooked rice.
BOOK : Eating Meat & Staying Healthy, Josephine Bacon (1987 Barrons) 
ISBN 0-8120-5865-8 
Posted to FareShare 1-99 by Pat Hanneman <>
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NOTES : orange, available in hispanic markets in the Americas. 
Nutr. Assoc. : 0 0 0 0 0 0 0 0 2252 0
                     *  Exported from  MasterCook  *
                          Minestrone With Clams
Recipe By     : Cooking Light, Sept 1994, page 94
Serving Size  : 10   Preparation Time :0:16
Categories    : Beans/Legumes                    Clams
                Healthwise                       Seafood
                Zucchini                         Volume 4, Jan. '99
                Soups,Stocks & Chowder
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           dried baby lima beans
   1      tablespoon    olive oil
   2      cups          finely chopped onion
   1      teaspoon      fennel seeds -- crushed
   1      teaspoon      dried whole thyme
   3      cloves        garlic -- minced
  52 1/2  ounces        low-sodium chicken broth -- (5 cans)
   2      cups          diced zucchini
   1      cup           small seashell macaroni -- uncooked
     1/2  cup           chopped fresh flat-leaf parsley
     3/4  teaspoon      grated lemon rind
     1/4  teaspoon      salt
     1/4  teaspoon      crushed red pepper
   1      10 oz. can    whole baby clams -- undrained
   5      tablespoons   grated Parmesan cheese
                        Fresh clams -- (optional)
Sort and wash beans; place in a large Dutch oven. Cover with water to 2
inches above beans, and bring to a boil; cook 2 minutes. Remove from heat;
cover and let stand 1 hour. Drain beans.
Heat oil in pan over medium heat. Add onion and next 3 ingredients; saute 5
minutes. Add beans and broth; bring to a boil. Cover, reduce heat, and
simmer 1 hour. Add zucchini and next 6 ingredients; cook 15 minutes or
until pasta is done. Yield: 10 servings (serving size: 1 cup soup and 1/2
tablespoon cheese).
Posted to FareShare 1-99 by ICQ# 12099532
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Serving Ideas : Garnish with fresh clams, if desired.
Nutr. Assoc. : 2114 0 0 0 0 0 0 5663 848 1036 0 0 0 2716 0 0
                     *  Exported from  MasterCook  *
                              Mocha Truffles
Recipe By     : Sweet Seduction
Serving Size  : 1    Preparation Time :0:00
Categories    : Candies                          Volume 4, Jan. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     2/3  C.            heavy cream
   1                    vanilla bean -- cut in half
   1      T.            coarsely ground coffee beans -- pref. Mocha
                        few grains of salt
   7      oz            bittersweet chocolate -- in 1" pieces
   2      oz            milk chocolate -- in 1-inch pieces
   1      tablespoon    Tia Maria (or I've used Kaula)
   2      tsp           Cognac
     1/2  T.            butter (I use unsalted) -- cut in half,
                        at room temperature
                        Confectioners' sugar
   1 1/2  pounds        bittersweet chocolate courverture
     1/4  cup           unsweetened cocoa
To make filling, combine the heavy cream,  vanilla bean, coffee, and salt 
in a small saucepan over medium heat.  Bring to a gentle  boil.  Remove 
from the heat and allow to cool for 5 minutes.  While the cream is heating, 
melt the chocolate in a heavy 2-quart saucepan, stirring frequently with a 
rubber spatula.  Set aside.
Strain the hot cream through a fine sieve into a small mixing bowl.  Whisk 
in the chocolate.  Add the Tia Maria and Cognac.  Stir in the butter and 
blend until smooth.  Allow to cool to room temperature, cover with plastic 
wrap, and freeze overnight.
To shape the centers, use a melon baller to scoop  the filling and roll 
into 1-inch balls.  Dust the melon baller and your hands with 
confectioners' sugar if necessary.  Place the centers in pie tins, cover 
with plastic wrap, and freeze until firm, about 2 hours.
To coat the truffles, temper the bittersweet couverture.  Place the cocoa 
in a small bowl.  Set the pan of tempered couverture on a heating pad.  Dip 
the frozen centers one at a time into the chocolate and place on a baking 
sheet lined with foil.  Sprinkle the top of each truffle with a pinch of 
cocoa powder immediately after placing it on the sheet.  Refrigerate for 5 
minutes to set the chocolate.
from "Sweet Seduction," Adrienne Welch, Harper and Row Publishers, 1984.  
Makes 3 dozen truffles.
Posted on FareShare 1-99 by Bev Janson <>
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                     *  Exported from  MasterCook  *
                            Mom's Hot Dog Dish
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 4, Jan. '99               Beans/Legumes
                Luncheon                         Main Dishes
                Sausage                          Quick And Easy
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        onions diced (optional)
                        hot dogs
                        brown sugar
                        canned baked beans
Dice an onion, saute it in just a little bit of butter or oil. put the 
onions in a oven proof casserole dish, add the baked beans mixed with 
ketchup, brown sugar, and mustard to taste. cut up the hot dogs and mix 
them in. Bake at 350 for about 30 minutes. 
serve with a nice crusty bread and salad.
Posted on FareShare 1-99 by Bev in NYC <>
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                     *  Exported from  MasterCook  *
                          My Old Truffle Recipe
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Candies                          Volume 4, Jan. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  10      oz            Dark or Light CHOCOLATE
     1/3  C.            WHIPPING CREAM
   1      T.            BUTTER
   2      T.            CHAMBORD -- or COGNAC
Scald Cream & Butter together (1 min+10 sec in Radar Range).  Comb chopped 
Choc & Scalded Cream mix.  Melt together; Mix in Booze; cool, form into 
balls w/scoop let sit overnight on waxed paper
reform balls.  dip in Dark/light CHOCOLATE COATING CANDY - TRUFFLES
Posted on FareShare 1-99 by Bev Janson <>
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