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FareShare Gazette Recipes -- June 2002 - R's

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Recipes Included On This Page

Roasted Vegetable Lasagna
Rosemary Focaccia

Round Steak Roll-Up's

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                       * Exported from MasterCook *

                        Roasted Vegetable Lasagna

Recipe By     :Gourmet
Serving Size  : 8     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  12            pieces  lasagna noodles -- uncooked
                        vegetable cooking spray
  8             ounces  mushrooms -- halved
  2                     zucchini -- halved and sliced
                        or yellow squash -- halved and sliced
  2                     yellow or red  bell peppers -- cut
                    in  
          1 inch pieces  
  1              small  red onion -- cut
                    in  
          1 inch pieces  
  1           teaspoon  olive oil
  2        tablespoons  balsamic vinegar
  2                     garlic cloves -- minced
     1/2      teaspoon  rosemary -- crushed
  26            ounces  spaghetti sauce -- fat free
  15            ounces  ricotta cheese, part skim milk
  10            ounces  frozen chopped spinach -- squeezed dry
  1              large  egg white
     1/4      teaspoon  hot red pepper flakes
  1                cup  mozzarella cheese, part skim milk -- shredded
     1/4           cup  Parmesan cheese

Cook lasagna noodles.

Heat oven to 425F.
Coat a shallow metal roasting pan with cooking spray.

Mix together the vinegar, oil, garlic and rosemary.
Mix mushrooms, squash, peppers and onion, toss with vinegar mixture.
Place in roasting pan and bake for 15 minutes.
Toss and continue baking 8 to 10 minutes longer or until vegetables
are browned and tender.
Spoon 1 cup spaghetti sauce over bottom of 13- x 9-inch baking dish.
Arrange 4 pieces of lasagna over sauce.
Cover lasagna with 1 cup sauce.

In a medium bowl combine ricotta cheese, egg white, spinach and red
pepper flakes.
Drop half the cheese mixture by spoonful over sauce.
Arrange half the roasted vegetables between spoonful of cheese
mixture.
Arrange another 4 pieces of lasagna, pressing lightly, top with
sauce.
Repeat layering with remaining cheese and vegetables, 4 pieces of
lasagna and remaining sauce.

Reduce oven temperature to 375F.
Cover lasagna with foil, bake 45 minutes.
Uncover, sprinkle with mozzarella and Parmesan cheese; continue
baking, uncovered, 5 minutes or until cheese is melted.

Let stand at least 10 minutes before serving.

Contributed to the FareShare Gazette by Jennie; 19 June 2002.
www.fareshare.net

                - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 737 Calories; 15g Fat (17.9% 
calories from fat); 32g Protein; 120g Carbohydrate; 9g Dietary Fiber; 
26mg Cholesterol; 690mg Sodium.  Exchanges: 6 1/2 Grain(Starch); 
1 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 1 1/2 Fat.


                      * Exported from MasterCook *

                            Rosemary Focaccia

Recipe By     :Cook's Illustrated
Serving Size  : 1     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1             medium  baking potatoes -- peeled and quartered
                        [9 oz]
  1 1/2      teaspoons  rapid rise yeast
  3 1/2           cups  unbleached flour
  1                cup  warm water -- 105 to 115F
  2        tablespoons  extra virgin olive oil
  1 1/4      teaspoons  salt

   2        tablespoons  extra virgin olive oil
   2        tablespoons  fresh rosemary leaves
      3/4      teaspoon  sea salt -- or kosher salt

Boil 1 quart water in saucepan, add potato and simmer until tender.
Drain, cool and put through fine disk on ricer or grate through large
holes on box grater. Reserve 1 1/3 cups lightly packed potato.

In large bowl of electric mixer or work bowl of food processor fitted
with steel blade, mix or pulse yeast, 1/2 cup flour, and 1/2 cup warm
water until combined. Cover tightly with plastic wrap and set aside
until bubbly, about 20 minutes. Add remaining dough ingredients,
including reserved potato. If using mixer, fit with paddle attachment
and mix on low speed (#2 on Kitchen Aid) until dough comes together.
Switch to dough hook attachment and increase speed to medium (#4 on
KA); continue kneading until dough is smooth and elastic, about 5
minutes. For food processor, process until dough is smooth and
elastic, about 40 seconds.

Transfer dough to lightly oiled bowl, turn to coat with oil, and cover
tightly with plastic wrap. Let rise in warm, draft free area until
dough is puffy and doubled in volume, about an hour.

With wet hands (to prevent sticking), press dough flat into generously
oiled 15 1/2 by 10 1/2 jelly roll pan, or halve and flatten each piece
of dough into 8" round on large, generously oiled baking sheet. Cover
dough with lightly greased or oil sprayed plastic wrap; let rise in
warm, draft free area until dough is puffy and doubled in volume, 45
minutes to an hour.

Adjust oven rack to lower middle position and heat oven to 425F.

With two wet fingers, dimple risen dough at regular intervals.

For the topping:

Drizzle dough with oil and sprinkle evenly with rosemary and coarse
salt, landing some in pools of oil.
Bake until Focaccia bottom(s) are golden brown and crisp, 23 to 25
minutes.
Transfer to wire rack to cool slightly.
Cut into squares or wedges; serve warm.

Sage Focaccia: Add 1 tablespoon chopped fresh sage with dough
ingredients and substitute 24 whole sage leaves for rosemary.

Parmesan Focaccia: Substitute 2/3 cup grated Parmesan cheese for
rosemary and sea salt.

Focaccia with Black Olives and Thyme:  Substitute 1 teaspoon fresh
thyme leaves and 24 pitted large black olives for rosemary

NOTES : If using an equal amount of regular active dry yeast instead
of rapid rise yeast, let the sponge develop for thirty minutes instead
of twenty minutes, and increase the first and second rises to one and
one half hours each.

Contributed to the FareShare Gazette by Jennie; 12 June 2002.
www.fareshare.net

            - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 1784 Calories; 27g Fat (13.7% 
calories from fat); 46g Protein; 341g Carbohydrate; 3g Dietary Fiber; 
0mg Cholesterol; 2683mg Sodium.  Exchanges: 22 1/2 Grain(Starch); 
5 1/2 Fat.


                      * Exported from MasterCook *

                          Round Steak Roll-Up's

Recipe By     :Sandy's Recipe Journal
Serving Size  : 4     Preparation Time :0:00
Categories    : 

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2 1/2         pounds  round steak -- 1/2-inch thick
  1 1/2           cups  sliced mushrooms
     1/2           cup  chopped onion
     1/4           cup  chopped celery
     1/3           cup  water
  2        tablespoons  margarine
  1           teaspoon  parsley
     1/2      teaspoon  salt
     1/8      teaspoon  pepper
     1/8      teaspoon  ground thyme
     1/8      teaspoon  ground sage
  4               cups  cubed bread
     1/4           cup  flour
     1/4           cup  water
     3/4           cup  water
  2          teaspoons  instant beef bouillon base
  1           teaspoon  Worcestershire sauce

Cut round steak into 4 rectangles.
Pound to 1/4-inch thickness between sheets of plastic wrap,
with a meat mallet.

Combine 1/2 cup mushrooms, onion, celery, 1/3 cup water and 2
tablespoons margarine in a medium-sized microwave-safe bowl.
Microwave on High 3-4 minutes or until the vegetables are
tender-crisp.
Stir in parsley, salt, pepper, ground thyme and sage, and cubed
bread.
Spread equal amounts of stuffing over each piece of round steak,
leaving 1/2-inch border on all sides.
Roll pieces, and secure with wooden picks. Set aside.

Blend 1/4 cup flour and 1/4 cup water together until smooth in a
2-quart casserole.
Add the 3/4 cup water, instant beef bouillon and Worcestershire
sauce.
Microwave on High 2-1/2 to 3 minutes or until thickened, stirring
once.

Arrange beef rolls in casserole, seam-side up.
Spoon gravy over rolls and cover tightly.
Reduce power to 50% (Medium) and microwave 20 minutes.
Turn rolls over and add remaining 1 cup sliced mushrooms.
Re-cover and microwave 20-25 minutes or until meat is fork-tender.
Let stand, covered, 10 minutes before serving.

Contributed to the FareShare Gazette by Sandy; 22 June 2002.
www.fareshare.net

             - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 637 Calories; 40g Fat (57.9% 
calories from fat); 56g Protein; 10g Carbohydrate; 1g Dietary Fiber; 
168mg Cholesterol; 498mg Sodium.  Exchanges: 1/2 Grain(Starch); 7 1/2 
Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.

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