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FareShare Gazette Recipes -- April 2003 - B's

 

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Recipes Included On This Page

Breadmaker Cornmeal Bread
Beef Tenderloin with Roasted Garlic Crust and Red Wine Sauce

Buckwheat Bread

Buckwheat Cookies

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                        * Exported from MasterCook *

                          Breadmaker Cornmeal Bread

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 6-04 Apr 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----MEDIUM LOAF-----
  1                cup  water
     1/4           cup  vegetable oil
  1                     egg
  2        tablespoons  sugar
  1           teaspoon  salt
  1                cup  yellow cornmeal
  2               cups  bread flour
  1 1/2      teaspoons  yeast

This loaf rises very high and is surprisingly good. We have tried
other breadmaker cornmeal breads but none have equaled this one.

 From Donna German CB #1

Posted by Gaye Levy DTXT63A

Submitted By LISA REEVES On 06-15-94

Contributed to the FareShare Gazette by Jim; 30 April 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 2156 Calories; 66g Fat (27.8% 
calories from fat); 52g Protein; 334g Carbohydrate; 13g Dietary Fiber; 
187mg Cholesterol; 2207mg Sodium.  Exchanges: 20 1/2 Grain(Starch); 
1 Lean Meat; 11 1/2 Fat; 1 1/2 Other Carbohydrates.



                      * Exported from MasterCook *

       Beef Tenderloin with Roasted Garlic Crust and Red Wine Sauce

Recipe By     :
Serving Size  : 8     Preparation Time :0:00
Categories    : Volume 6-04 Apr 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2              large  garlic heads -- outer skins
                        removed -- plus
  2                     garlic cloves -- minced
     1/2           cup  Dijon mustard
  2             slices  peasant bread -- 1/2-inch thick
                        crusts removed
     1/2           cup  finely chopped Italian sweet sausage -- cooked &
                        drained
     1/2           cup  canola oil
  5             pounds  trimmed beef tenderloin -- at room temperature
                        Salt and freshly ground black pepper
     1/2           cup  dry red wine
  3 1/3           cups  vegetable stock
  2        tablespoons  fresh thyme leaves
  1         tablespoon  flour -- mixed to
                        a paste with
  1         tablespoon  unsalted butter

Pre-heat oven to 425 degrees F.

Wrap the garlic heads in a double layer of foil and bake for about 1
hour or until soft.
Remove from the oven and lower the oven temperature to 350 degrees F.

Peel the roasted garlic.
In a small bowl, mash the garlic cloves and mix in the mustard.

Toast the bread in the oven for 6 to 7 minutes or until dry.
Let cool, then chop in a food processor.
You should have about 1/2 cup of crumbs.

Add the bread crumbs and the cooked sausages to the mustard mixture.

Heat the oil in a large heavy roasting pan set over 2 burners on
moderate heat until almost smoking.
Season the tenderloin with salt and pepper.
Add the tenderloin to the roasting pan and brown well on all sides,
about 15 minutes.
Transfer to a platter and cool.

Pour off any excess oil from the pan.
Add the wine and bring to a boil over moderately high heat, scraping
up any browned bits from the bottom of the pan.
Boil the wine until reduced by half, about 3 minutes.
Add the wine to the reserved vegetable cooking liquid.
Spread the garlic mustard mixture all over the top and sides of the
tenderloin.
Press the thyme into the garlic mixture.

Transfer the tenderloin to the roasting pan and roast for about 25
minutes, or until the crust is browned and an instant-read thermometer
inserted into the center of the meat reads 125 degrees for medium
rare.
Transfer to a cutting board and let rest for 15 minutes.

Set the roasting pan over 2 burners on moderately high heat.

Pour in the wine/vegetable cooking liquid and boil for 2 minutes,
stirring with a wooden spoon.
Pour the liquid into a medium sauce pan and bring to a boil.
Whisk in the flour paste until smooth and simmer.
Whisk frequently until the gravy thickens, about 3 minutes.
Season with salt and pepper and strain into a warmed gravy boat.
Carve the roast into 1/3-inch thick slices and serve.

Makes 8 to 10 servings.

Contributed to the FareShare Gazette by Dancer^; 20 April 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 228 Calories; 17g Fat (70.0% 
calories from fat); 3g Protein; 13g Carbohydrate; 2g Dietary Fiber; 
5mg Cholesterol; 875mg Sodium.  Exchanges: 1 Grain(Starch); 0 Lean 
Meat; 0 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.


                      * Exported from MasterCook *

                             Buckwheat Bread

Recipe By     :
Serving Size  : 1     Preparation Time :0:00
Categories    : Volume 6-04 Apr 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        -----1 1/2 POUND LOAF-----
     1/4           cup  instant potato flakes
     5/8           cup  milk
     5/8           cup  water
  2               cups  bread flour
  1                cup  whole wheat flour
     1/3           cup  buckwheat flour
  1 1/2      teaspoons  salt
  1 1/2    tablespoons  butter or margarine
  2        tablespoons  dark corn syrup
  2          teaspoons  Red Star yeast

Place all ingredients in bread pan, select light crust setting and
press start. After baking cycle ends, remove bread from pan, place on
cake rack, and allow to cool 1 hour before slicing.

Book's Note: This bread should satisfy any buckwheat lover in the
household. It has a milk buckwheat flavor, making it a good choice for
breakfast toast.

Contributed to the FareShare Gazette by Jim; 30 April 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 1915 Calories; 31g Fat (14.2% 
calories from fat); 63g Protein; 356g Carbohydrate; 22g Dietary Fiber; 
67mg Cholesterol; 3536mg Sodium.  Exchanges: 21 1/2 Grain(Starch); 
1/2 Lean Meat; 1/2 Non-Fat Milk; 5 Fat; 2 Other Carbohydrates.


                      * Exported from MasterCook *

                            Buckwheat Cookies

Recipe By     :The Natural Foods Sweet-Tooth Cookbook
Serving Size  : 60    Preparation Time :0:00
Categories    : Volume 6-04 Apr 2003

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  buckwheat groats -- roasted (250 mL)
  1                cup  dried fruit -- chopped (250 mL)
  4               cups  fruit juice -- (1 L)
                        or water
     1/2      teaspoon  sea salt -- (2 mL)
     1/2           cup  chestnut flour -- (125 mL)
                        or soybean flour
     1/2           cup  brown rice flour -- (125 mL)
     1/2           cup  whole-wheat pastry flour -- (125 mL)
  1                cup  oat flakes -- toasted (250 mL)
     1/2           cup  sesame seeds -- roasted (125 mL)

Preheat oven to 350F (180C).  Lightly oil a cookie sheet.

In a 2-quart saucepan, bring the buckwheat groats, dried fruit and
liquid to a boil.  Add salt; reduce the heat and cover the pan.
Simmer for 15 minutes. Let cool for 15 minutes.

Combine all the ingredients except the oat flakes and sesame seeds in a
mixing bowl.

Form the dough into small balls.
(Tip - it helps to dip your fingers in cold water.)
Roll the balls first in the sesame seeds then in the oat flakes.

Place the balls 1 inch apart on the prepared cookie sheet.
Press down with the moistened tines of a fork.

Bake for 15 minutes.

 From The Natural Foods Sweet-Tooth Cookbook by Eunice Farmilant; 1973.

MC format and metric conversions by Hallie. Untried.

Contributed to the FareShare Gazette by Hallie; 16 April 2003.
www.fareshare.net

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Per Serving (excluding unknown items): 28 Calories; 1g Fat (21.9% 
calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 
0mg Cholesterol; 20mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean 
Meat; 0 Fruit; 0 Fat.

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