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FareShare Gazette -- January 2008 Recipes

FareShare Gazette -- January 2008 Recipes is built on Lukewarm Water, Salt, Dry Yeast, Sugar, and Flour. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1 tsp
• 1 tsp
• 1 tbsp
• 4 cup
• 4 cup
• 1 cup
• 1/2 cup
• 1/4 cup
• 1 tbsp
• 2 tbsp
• 3 cup
• 1 tsp
• 3 tbsp
• 1 cup
• 1/4 cup
• 1 tsp
• 2 1/2 tsp
• 2 cup
• 3 tbsp
• 1 tsp
• 2 tsp
• 1 tbsp
• 2 1/4 cup
• 2 cup
• 3 cup
• 1/2 cup
• 1/8 tsp
• 7/8 cup
• 3 tbsp
• 2 cup
• 1/2 tsp
• 2 tsp
• 1/2 cup
• 1 tbsp
• 1 1/2 tsp
• 1 pkg
• 3 cup
• 1 tsp
• 1 tsp
• 1 tbsp
• 1 cup
• 1/4 cup
• 1 cup
• 3 cup
• 1 tsp
• 1 tbsp
• 1 cup
• 1/4 cup
• 1 cup
• 1 cup
• 1/4 tsp
• 1/2 cup
• 1/2 cup
• 1/2 tsp
• 2 cup
• 1 1/2 tsp
• 1/4 tsp
• 1/2 cup
• 1 tbsp

Method (preview)

1. 1

   Recipe By: Bob Hamilton, chef at New Deli Grill

2. 2

   Serving Size: 16 Preparation Time:0:00

3. 3

   Categories: Volume 11-01 Jan 2008

4. 4

   Dissolve yeast in water.

5. 5

   Cut lard into flour and other dry ingredients.

6. 6

   Add water-yeast mixture and knead well, until dough will spring back when pressed.

7. 7

   Place a small amount of filling in center of pastry and fold.

8. 8

   Seal with a fork.

9. 9

   Fry in hot grease or bake in a 400-degree oven until golden brown.

10. 10

    Saute vegetables in small amount of oil until tender.

11. 11

    Brown chorizo and add to beans along with vegetable mixture.

12. 12

    Add seasonings and cilantro and mix well.

13. 13

    Adjust salt and pepper (a mixture of white, black and red pepper recommended.)

14. 14

    Author: Bob Hamilton, chef at New Deli Grill, Jackson, Miss.

15. 15

    Put in machine on dough; at the beep pour out on to a corn meal sprinkled board.

16. 16

    Roll out and use a empty tuna can to cut them up.

17. 17

    Sprinkle a baking pan with more cornmeal and lay the side that has no corn meal on it.

18. 18

    I rolled it about 1/4- to 1/2-inch thick.

19. 19

    The second time you roll out the dough corn meal is going to be all over but they still turn out great.

20. 20

    Cover and let them rise for 45 minutes they will not be that high; they will puff up more when you cook them.

21. 21

    Put about 4 to 5 in a pan sprayed with Pam that has been heated on medium-low heat.

22. 22

    Cook 10 to 15 minutes on each side till brown (I cooked them 15 minutes).

23. 23

    Let cool on wire rack then bag them up.

24. 24

    To prepare fritters: Combine water, butter, salt, sugar, cinnamon and anise in a saucepan. Bring to a boil. Boil for 8 minutes.

25. 25

    Add flour all at once. Beat with a spoon until ingredients are well mixed.

26. 26

    Simmer until mixture separates from sides of saucepan.

27. 27

    Remove from heat and cool for 3 hours.

28. 28

    Add eggs one by one, beating by hand or with an electric mixer after each addition.

29. 29

    Heat oil and Crisco in a deep frying pan.

30. 30

    Test temperature with a piece of batter.

31. 31

    Oil is ready when batter sizzles.

32. 32

    Reduce heat and fry fritters for about 3 to 4 minutes on each side, or until golden.

33. 33

    Remove from oil and drain on paper towels.

34. 34

    Keep warm until serving time.

35. 35

    To prepare the syrup: Combine sugar, water, cinnamon and anise in a saucepan. Simmer until syrup thickens slightly, about 40 minutes.

36. 36

    To serve: Place hot fritters in individual bowls in hot syrup.

37. 37

    Garnish with cinnamon.

38. 38

    Mix ingredients; stir well and cover; let stand at 70 degrees F. until clabbered (thickened and clotted). Stir until smooth. Refrigerate.

39. 39

    Pour in all ingredients in the order listed. Select white bread and push start.