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FareShare Gazette Recipes -- January 1999 - O's



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Old-Fashioned Corn Bread Stuffed Hen with Giblet Gravy
Orange Poppyseed Scones
Orange-Scented English Scones

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                     *  Exported from  MasterCook  *
          Old-Fashioned Corn Bread Stuffed Hen with Giblet Gravy
Recipe By     : Fair's Fare '92 edition
Serving Size  : 1    Preparation Time :0:00
Categories    : Volume 4, Jan. '99               Breads - Quick
                Chicken                          Main Dishes
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      package       corn bread mix -- prepared
                        [and cooled - best 1 day old]
   1      cup           chopped celery
   1      cup           chopped onion
   1      cup           sliced fresh mushrooms
     1/2  cup           butter
   1      teaspoon      sage
   1      teaspoon      poultry seasoning
   1      teaspoon      salt
   1                    apple -- pared, chopped fine
     1/2  cup           golden raisins
     1/2  cup           chopped walnuts
   1      small can     oysters -- well-drained
   1 1/2  cups          chicken broth
   1                    egg -- lightly beaten
   3      pounds        roasting/frying chicken
   3      cups          water
     1/2  teaspoon      salt
                        Wondra flour
   2                    oranges
   1      can           cranberry sauce
                        Fresh paprika
Prepare corn bread mix according to package directions; cool.  Saute the 
celery, onions and mushrooms in the butter.  Crumble cornbread in a large 
bowl; add seasonings and mix well.  Add all other ingredients and mix well. 
If too dry, add a little more broth.
Wash and pat the chicken dry. Place giblets in a small pan. Cover with 
water and add 1/2 teaspoon salt and pepper.   Boil and set aside for gravy.
Stuff the chicken and place in baking dish (use cooking bag if desired).
Bake at 350F for 1 1/2 hours. Remove from oven.  Drain drippings into 
cooked giblet broth. Remove giblets; chop and set aside. 
Use Wondra flour to thicken broth; season to taste and add chopped giblets. 
Garnish with cranberry filled oranges.
Garnish : Cut ornages and scoop the pulp out. Fill with cranberry sauce. 
Sprinkle with paprika.
Source : Alberta Dunbar, San Diego; Third Place - Stuffed Entree; 
Prize-Winning Recipes from the Del Mar Fair 1991 Contests; 
The Fair's Fare 1992 Edition; Southern California Exposition; 
22nd District Agricultural Association.
Contributed to FareShare 1-99 by Hallie du Preez.
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                     *  Exported from  MasterCook  *
                    Orange Poppyseed Scones - B&B <T>
Recipe By     : Jeweled Turret Inn, Belfast, Maine (USA)
Serving Size  : 12   Preparation Time :0:30
Categories    : Biscuits/Scones                  Citrus
                Volume 4, Jan. '99               Breads - Quick
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  cups          all-purpose flour
     1/2  cup           sugar
     1/4  cup           poppy seeds
   1      teaspoon      cream of tartar
     3/4  teaspoon      Baking soda
     1/2  teaspoon      Salt
   1      teaspoon      Grated orange peel
     1/2  cup           cold unsalted butter -- cut
                        into small slivers
     1/4  cup           fresh orange juice
   1      large         Egg
                        flour -- for kneading
Scone: a cross between a biscuit and a cookie. This traditional citrus and
poppy seed scone is not too sweet, slighly yellow, and crunchy without
being dry. Some scones are baked at high temperature at the top of the
oven. These were baked at 375F on a dark nonstick cookie sheet in the
usual position (rung B). 
Preparation 10 minutes; baking 20 minutes.  Recipe may be halved.
1. In a large bowl, mix dry ingredients. 
2. Using a pastry cutter, combine the butter and flour mixture until finely
crumbed; it may take 5 minutes of evenly distributing the butter so that
the meal is light and flaky. 
3. Mix juice with egg.  Add liquids to flour mixture; using your hand, mix
just until it forms a dough, not dry but not too moist (you may need a
little flour or a little orange juice to make a biscuit-like dough that
doesn't stick too much to your fingers). 
4. Knead dough in the bowl or on a lightly floured surface; knead gently
until smooth (1 to 2 minutes). Dough will get tough if over handled.
5. Roll out or flatten by hand on floured surface to generous 1-inch-thick.
Shape into a circle. Cut out with round pastry cutter or slice into wedges.
6. Arrange on a non-stick cookie sheet. Bake at 375F for 20-22 minutes or
until lightly golden brown and firm in center. 
EACH 213 cals, 10g fat (42% cff).
NOTE: Step 2 may be automated. Crumb the flour and butter in a food
processor fitted with a metal blade. Make sure the butter is icy cold; in
fairly even bits. Pulse briefly. It should crumb quickly. The heat from
friction can melt the butter too soon. Transfer the crumbed to a bowl.
Lighten with a fork if necessary. Mix in the liquids by hand, etc.   
-Pat Hanneman <> 1/99
ABOUT THE INN: Recipe from the Jeweled Turret Bed & Breakfast Inn in
Belfast, Maine (USA). The house was built as a single family home for
prominent attorney James S. Harriman and his wife Nell in 1898. The inn is
on the National Register of Historic Places, and is located in the heart of
Belfast within walking distance of shops, restaurants and the harbor.  For
more information see
cross-listed with recipecafe, dailybread, mcrecipe, fareshare
Posted on FareShare 1-99 by PatHanneman <>
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Nutr. Assoc. : 0 0 0 1553 0 0 0 0 0 0 0 0
                     *  Exported from  MasterCook  *
                      Orange-Scented English Scones
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Biscuits/Scones                  Breads - Quick
                Volume 4, Jan. '99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 3/4  Cups          All-purpose Flour
   2      tsp.          Baking Powder
     1/2  tsp.          KOSHER Salt
   1      Tbls.         Sugar
                        Grated Zest of 1 medium orange
   8      Tbls          COLD unsalted Butter -- in 1/3" cubes
     3/4  C.            Buttermilk
   2      Tbls.         Turbinado Sugar -- or more  (Raw sugar)
Heat the oven to 400.
Combine flour, baking powder, salt, and sugar using Electric Mixer.  Mix in 
Orange Zest.  Add Butter and mix just until coated with flour.  The butter 
chunks should remain fairly large - no less than 1/3 their original size.
With the mixer on slow speed, add 2/3 of the Buttermilk  don't over mix the 
dough when you add the buttermilk.  Mix just until absorbed...stop when 
dough begins to pull away from sides of bowl.  Scrap dough from bowl and 
shape into a ball.
With floured fingers, pat dough into a 7" diameter disk. Cut disk into 
quarters and then again into eights.  Set the scones on a baking sheet 
lines with kitchen parchment.
(I have best luck with air-filled (so they don't over brown) "jelly roll 
pan" (so the butter doesn't run off the cookie-sheet type onto my oven and 
burn).  Brush the tops with the remaining buttermilk.  Sprinkle on the 
turbinado sugar
BAKE until well browned, about 15 to 20 minutes (in my oven its 20!)
I paint the tops of the scones with a little more buttermilk before giving 
them a sprinkle of turbinado sugar. A scone should be crispy outside and 
flaky inside; it should NOT have a cakey texture. Also, I prefer scones cut 
into triangles, probably because they're less likely to be confused with 
American-style biscuits."  
This Quick dough has 3 basic parts: Flour, Butter and a Buttermilk Binder. 
The basic scone recipe requires no special flours. What is IMPORTANT 
is that you don't over mix the dough when you add the buttermilk. Mix just 
until dough starts to pull away from the sides of the bowl. A crust of 
COARSE SUGAR: . The large, unrefined grains of the sugar give the scones a 
really crisp top. 
(I give the tops a coating of the sugar, rather than just sprinkles).
Fine Cook Magazine.
Posted to FareShare 1-99 by Bev Jansen <>
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