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FareShare Gazette Recipes -- October 1998 - G's (Page 3)

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FareShare Chat Recipes.
FareShare Gazette Recipes.

 

Recipes Included On This Page

Greek Olive Bread
Greek Patates (Potatoes)
Green Beans in Walnut Sauce
Green Grassy Cow Patties
Grilled Lemon Chicken
Grilled Pork Loin

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                     *  Exported from  MasterCook  *
                            Greek Olive Bread
Recipe By     : Jennie
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads - Yeast                   Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          tepid water
   2      teaspoons     honey
   1      tablespoon    dry yeast
   2      pounds        whole-wheat flour
   2      teaspoons     sea salt
   4      whole         onions, -- finely chopped
  20      whole         olives, -- pitted
   1      cup           olive oil, -- divided
   2      tablespoons   rosemary
Hand Method: Place water in a bowl and add honey, stir until dissolved.  
Add the yeast, set aside for 10/15 minutes until foamy.  Add 6 tablespoons 
olive oil, mix, sift half the flour into a bowl, add the salt.  Make a well
in the center of the flour, add the yeast mixture, sift in the remaining
flour to make a firm dough.  Turn out onto a lightly floured board, knead
for 10 minutes.  Set aside to rise for 2-3 hours, until double in size.  
Add 6 tablespoons olive oil to a frying pan, heat, add onions and fry over
low heat until golden, set aside.  Drain olives and pat dry, finely chop.
Add olives and rosemary to onion, toss together.  Add to dough and knead 
for 1/2 min. Form into a rounded mound.  
Grease a baking tray with olive oil, flatten dough on the tray, cover 
lightly with a towel and set aside for an hour.  
Preheat oven to 375, bake for 10 minutes.  Reduce oven to 375, coat 
bread with olive oil and bake an additional 30 minutes until golden.
Mixer Method: Place water, honey and yeast in workbowl, stir until yeast is
dissolved, set aside for 10/15 minutes.  Add one pound of flour, a 1/4 cup
at a time.  Mix with paddle on slow speed until incorporated.  Let this 
sponge work for several hours.  
Place 6 tablespoons olive oil in a frying pan, heat, add onions and fry over
low heat until golden brown, set aside.  Drain olives, pat dry and finely
chop.  Add olives and rosemary to onions, toss together.  To the sponge 
add the salt, 6 tablespoons olive oil and the remaining flour in
1/4 cup increments.  Add the onion mixture.  Let dough rise overnight in
refrigerator.  Form into mounds (2 large, 3 or 4 small), place on cornmeal
dusted parchment paper.  Let rise.  Bake on a baking stone in a preheated
400 oven for 10 minutes.  Brush tops of loaves with additional olive oil, 
reduce heat to 375 and bake an additional 30 minutes until golden.
Posted on Fare Share 10-1-98 by BarFav@aol.com
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                     *  Exported from  MasterCook  *
                         Greek Patates (Potatoes)
Recipe By     : Papadakis Taverna, San Pedro, CA
Serving Size  : 1    Preparation Time :0:00
Categories    : Potatoes                         Side Dishes
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      Pounds        white potatoes -- peel and quarter
     1/2  Cup           yellow onions -- chopped
     1/4  Cup           garlic -- finely minced
     1/2  Teaspoon      salt
     1/2  Teaspoon      pepper
     1/2  Teaspoon      dried oregano
     1/2  Teaspoon      basil
   1      Cup           fresh lemon juice
     1/2  Cup           vegetable oil
                        water -- as needed
Preheat the oven to 400. In a large baking pan place the potatoes (add
enough potatoes so that they fill the pan up, 3/4" from the top).
Sprinkle on the onions, garlic, salt, pepper, oregano, basil, lemon juice,
and vegetable oil. Add enough water so that the potatoes are just covered.
Stir the ingredients together very thoroughly so that everything is well
mixed.
Bake the potato mixture for 45 minutes. Carefully stir the ingredients
together so that they are remixed. Bake for another 45 minutes, or until
potatoes are tender. Remove potatoes with a slotted spoon. Serve 6 to 8.
Posted on FareShare 10-98 by Aleeda Crawley 
                   - - - - - - - - - - - - - - - - - - 
                     *  Exported from  MasterCook  *
                       Green Beans in Walnut Sauce
Recipe By     : "Chicken in a Basket," Wisconsin Trails Mag (1988: Digest)*
Serving Size  : 8    Preparation Time :0:00
Categories    : Green Beans/Wax Beans            Menu
                Nuts                             Side Dishes
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        fresh green beans
     3/4  cup           scallions and green tops -- minced
   3      tablespoons   minced fresh parsley
   4      tablespoons   minced fresh dill weed
                        or fresh thyme
   3      tablespoons   cider vinegar
   3      ounces        walnuts -- coarsely chopped
     1/2  cup           olive oil
                        salt and black pepper
   8      sprigs        fresh herbs -- one per serving
Set aside 1 tablespoon walnuts when blending the sauce and sprinkle over
the green beans for a crunchy texture.
Steam or gently cook beans in water until just tender and drain. In blender
combine scallions, parsley, dill, vinegar, walnuts and 1/2 cup oil. Blend
mixture until smooth, adding a little more oil if necessary. Season with
salt and pepper, Pour over beans. Toss; chill for several hour Bring back
to room temperature to serve. Serves 6 to 8.
[166 cals, 15g fat] Lower fat variation: replace much of the oil with
enough vegetable broth to make a sauce.
                   - - - - - - - - - - - - - - - - - - 
Serving Ideas : see Menu: Glazed Chicken in a Basket
NOTES : Suzanne Breckenridge.   >FareShare (kitpath@earthlink.net) 10-11-98
Nutr. Assoc. : 0 0 0 0 0 0 0 0 4845 3568
                     *  Exported from  MasterCook  *
                        Green Grassy Cow Patties^
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Coconut                          Desserts
                Gelatin                          Holidays
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      3 ounce       Pac  lime jello
   1      cup           Hot water
   1      cup           Sweetened shredded coconut
     1/2  pound         Butter -- softened
     2/3  cup           Firmly packed brown sugar
     1/4  cup           Sugar
   2                    Eggs
   2      tablespoons   Milk
   2      teaspoons     Vanilla
   1 3/4  cups          Flour
   1      teaspoon      Baking soda
     1/2  teaspoon      Salt
   2 1/2  cups          Old fashioned oats
   1      cup           Chopped walnuts
   1      cup           Currants
                        -----TOOLS-----
   2      small         Bowls
   lg Mixing bowl 
   Slotted spoon 
   Paper towels 
   lg Spoon Cookie sheet 
   Spatula
   Wire cooling rack
With an adult's help, preheat oven to 375F.
Mix jello and hot water in a small bowl. Stir until jello is dissolved.
Add the shredded coconut, stir and set the bowl aside.
Beat the butter and sugars until creamy. Add the eggs, milk and vanilla
and beat again. Set aside.
Combine the flour, baking soda and salt in a small bowl. Add this to
the big bowl and stir well. Stir in oats, nuts and currants and mix.
With a slotted spoon, separate the shredded coconut from the gelatin
and set the coconut on a few paper towels to drain. Place another 2 paper 
towels on top of the coconut and press, squeezing out any liquid. The 
leftover jello is not needed. 
Spoon out tablespoon sized lumps of dough and place them 1-2" apart on
an ungreased cookie sheet. Bake 9-10 minutes until golden brown. Allow
lumps (which should now be shaped like steaming patties) to cool on 
cookie sheet for 1 minute. Then, put on wire racks.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0
Shared by Carolyn Shaw 10-95
Posted on FareShare 10-98 by JoAnn <gigimfg@ix.netcom.com>
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                     *  Exported from  MasterCook  *
                          Grilled Lemon Chicken
Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Chicken                          Grill/Outdoor Cooking
                Main Dishes                      Volume 1, Oct. '98
                Diabetic And Special Diets
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    chicken breasts or leg quarters
     1/4  cup           lemon juice
   2      tbs.          mustard
     1/2  tbs.          parsley
     1/2  tsp.          dried oregano
     1/4  tsp.          salt
     1/8  tsp.          pepper
Combine everything except the chicken in a shallow glass dish. Add chicken
and turn to coat. Cover and refrigerate for 1 - 2 hours, turning
occasionally. Save the marinade and baste often with it when grilling the
chicken. Serves 2. 
Posted on FareShare 10-2-98 by Steve Royal <sroyal@rpa.net>
Steve Royal (not an expert, but a food lover and a decent cook, if it's easy)
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                     *  Exported from  MasterCook  *
                            Grilled Pork Loin
Recipe By     : Vicki Caparulo
Serving Size  : 1    Preparation Time :0:00
Categories    : Main Dishes                      Pork
                Volume 1, Oct. '98
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Sorry for the lack of ingredient
                        measurements, this recipe was given to me
                        in CHEF SPEAK
Mince garlic and toast in butter and oil, add julienned fresh sage leaves,
cook for 30 seconds, add chopped toasted walnuts.  Cool.  Make a hole in a
pork tenderloin, stuff with garlic/sage/walnut mixture.  Wrap tenderloin in
bacon and grill or bake until done.  Using drippings, deglaze pan with 
beer, reduce, add more beer, reduce, add more beer and serve.
Posted on FareShare 10-98 by BarFav <BarFav@aol.com>
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