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FareShare Gazette Recipes -- March 1999 - P's (Page 1)

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Pane' Pienne (Stuffed Easter Bread)
Parsnip, Potato and Lima Bean Gratin with Carrot-Flax Crust

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                   *  Exported from  MasterCook  *
                   Pane' Pienne (Stuffed Easter Bread)
Recipe By     : Grazie Adams
Serving Size  : 2    Preparation Time :0:00
Categories    : Breads                           Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      lbs.          bread dough
   4                    hard boiled eggs
   1      stick         pepperoni, cubed
   6                    raw eggs
     1/2  lb.           Genoa salami, cubed
   1      lb.           ricotta
     1/2  lb.           ham, cubed
   1      c             grated cheese
     1/2  lb.           mozzarella, cubed
                        salt & pepper
Preheat oven to 400 degrees.
You may make the dough or buy it frozen in a supermarket or at a bakery.
Mix all the ingredients but the dough. You can use any combination of meats
and cheeses, such as prosciuttini, farmer's cheese, etc. You can even use  
bits of leftover provolone or American cheese. If mix is too dry, add more 
Cut the dough in thirds and roll each out about  AB" thick. Spread mix 
over  the dough and roll up jelly roll fashion. Place in oblong pan. Do 
not use a  cookie sheet unless it has a rim as this bread may leak. Beat 
an egg yolk and coat the top of each loaf. Bake for 15 minutes. Reduce 
heat to 325 and bake for approximately 1 hour.
My mother made this any time the fancy struck her. She would buy the 
ends of cold cuts from the market along with the ends of the various 
cheeses. When Forte's Market was open in North Branford, I did the same 
thing. Most markets use them in ham salads or other prepared foods. If 
you can find a store to buy them at, it is the cheapest way to go. You 
can freeze them until you have enough.
You can make a pie crust and bake this as an open pie. You can also use 
store bought crusts.  Bake as above. It will be soft with all the cheese but firms up as it cools.
Submitted to FareShare by Gracie Adams - GAdams1350@aol.comFormatted in 
MasterCook by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
       Parsnip, Potato and Lima Bean Gratin with Carrot-Flax Crust
Recipe By     : adapted: see Mayo Clinic Williams-Sonoma Cookbook
Serving Size  : 4    Preparation Time :1:30
Categories    : Vegetables                       Volume 2-3, Mar.'99
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        salt and black pepper -- as needed
                        *** Steam and Cool ***
  10      ounces        red potatoes -- rinsed
   2                    parsnips -- trimmed and peeled
   8      ounces        fordhook lima beans -- still frozen
   4      sprigs        fresh thyme -- divided use
                        *** Skillet Hash ***
     1/2  cup           chopped sweet onion
   1      teaspoon      olive oil
   4      ounces        baby bok choy -- finely chopped
   3      ounces        fat-free evaporated milk
   2      ounces        baby Swiss cheese (lowfat) -- diced or grated
   2      tablespoons   water
                        *** Crumb Topping ***
   1      slice         Multi-grain seeded bread -- crumbed
   1                    carrot -- finely shredded
   1      tablespoon    ground flax seed -- optional
ABOUT THE BREAD: Oroweat's "Winter Wheat" is a variety bread:
cracked wheat, sunflower seeds, added gluten, walnuts, barley,
rye, millet, oats, brown rice, flaxseed and other ingredients.
Make soft bread crumbs in a food processor.  EQUIPMENT: steamer,
an ovenproof skillet or casserole, preheated oven 375F.
1. PRECOOK THE VEGETABLES: Cut the potatoes and parsnips into 1/2-inch 
cubes. Put the vegetables into a steamer's basket. Toss to mix; sprinkle 
lightly with salt and pepper. Top with the limas.
Lay 3 fresh thyme springs on top. Cover and steam for 25 minutes.
(Note: Steaming the lima beans this long makes them shrink slightly and 
deepens their earthy flavor.)  Cool completely (30 minutes or longer).
2. STOVE-TOP HASH:  Heat a nonstick oven-proof skillet until
medium-hot. Add the oil and swirl to coat. Saute the onion with a
pinch each of salt and pepper. After about 4 minutes, add the chopped boy 
choy and continue to saute for up to 5 minutes, or until the boy choy is 
soft but still bright green.
3. Add the steamed vegetables to the skillet. Season with additional 
pepper. Stir to combine. Press the hash down firmly and evenly in the pan 
and cook, shaking occasionally, until the hash is lightly browned on the 
bottom, 5 minutes.
4. Drizzle in half the milk and allow to bubble and brown slightly (less 
than 1 minute).
5. Stir to redistribute the browned bottom crust and the slightly
caramelized milk.  Turn off the heat. Add half the cheese and
leaves from the remaining sprig of thyme.  Stir to combine.  Press
the hash down firmly. Pour on the rest of the milk and add up to 2
tablespoons of water. Swirl the pan to distribute. Top with the
remaining cheese.
6. Combine bread crumbs, carrots and flax seed (if using); season
with pepper. Spread the crumb mixture to cover the top. Place in a
PREHEATED 375F OVEN for 25 minutes or until slightly crusty and
dry.  Check at 20 minutes: when the sauce is not longer visibly
bubbling, it's dry enough. We are looking for a sauce not a gravy.
7. Remove from the oven; let stand a minute then cut into
portions.  Serves up to 4 people as a vegetarian entree with soup
or salad side dish. Serve as a side dish.
Serves 4: EACH: 257 cals, 13%cff,  (4g fat), 44g carbs, (9g
fiber), 14g protein; 183mg sodium. Vitamins A and C.
VARIATIONS: Instead of bok choy, substitute napa cabbage,
kolhrabi, broccoli stalks, Brussels sprouts, savoy cabbage,
celery, or fennel bulb. Other beans may be used. Must have
potatoes and beans to complete a protein.
Gratins or casseroles are simple dishes that can be made ahead and
baked just before serving. That makes them good choices for
entertaining, using up leftovers and for once-a-week cooking.
Adaptations and Inspirations: see Parsnip, Potato and Lima Bean Hash in the
Mayo Clinic Williams-Sonoma Cookbook (1998: Time-Life).
Submitted to FareShare by Pat Hanneman
Pat Hanneman's Kitchen - recipe home page
Formatted in MasterCook by Art Guyer 
                   - - - - - - - - - - - - - - - - - - 
NOTES : This is a simple mixture of root vegetables and beans that
       are precooked then browned on the stove top. We then make a rich-
       tasting but light sauce by caramelizing a small amount of
       evaporated milk, adding Swiss cheese and a little water. The dish
       is topped with a bread and carrot crumb-crust and finished in the
       oven. Tested 2/99 Pat Hanneman ( We used
       pepper generously.       

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