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FareShare Gazette -- March 2007 Recipes

Make FareShare Gazette -- March 2007 Recipes at home with Warm Water, Dry Active Baking Yeast, Leftover Mashed Potatoes, Soymilk Powder, and Light Unbleached Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   The night before baking or in the morning when planning to bake late in the afternoon: in a large mixing bowl or the bowl of a heavy-duty mixer, combine the water and yeast.

2. 2

   When the yeast has dissolved, add the mashed potatoes, Earth Balance, wheat germ, soymilk powder, sugar, orange juice and zest, mahlepi or substitute, salt, almond extract and turmeric.

3. 3

   Mix in the unbleached flour.

4. 4

   Knead well for 5 to 10 minutes (using as little flour as possible if kneading by hand -- the dough should be soft and velvety).

5. 5

   Place the dough in a greased bowl which will allow for doubling of the dough, turn it over to grease the top, and cover with plastic wrap, or place inside of a large plastic bag (to prevent the dough from drying out).

6. 6

   Tuck the ends under and fold the top part under and then poke it through the top of the braid.

7. 7

   Repeat with the second piece of dough.

8. 8

   Now, on nonstick or lightly-oiled baking sheets, form each braid into a ring and tuck the ends together so that they look neat.

9. 9

   Cover and let rise in a warm place until doubled.

10. 10

    Bake the unglazed loaves for 20 minutes, then brush them with the Glaze and sprinkle the loaves with sesame seeds or slivered almonds (I did one of each).

11. 11

    Bake for about 15 minutes more, or until a rich and shiny chestnut color.

12. 12

    Cool on racks before serving.

13. 13

    Since this dough rises in the refrigerator slowly, make this dough the night before baking, or make in the morning and bake the bread late in the afternoon.

14. 14

    The finished breads can be made ahead and frozen.

15. 15

    Prepare couscous according to package instructions, using broth in place of water. Let cool.

16. 16

    Meanwhile, heat oil in a pan or skillet over medium heat until hot.

17. 17

    Add zucchini, peppers and dried tomatoes and saut� until lightly browned, about 4 minutes.

18. 18

    Turn cooled couscous into large bowl. Mix in saut�ed vegetables. Toss with herbed olive oil and salt and pepper to taste.

19. 19

    Place mixed salad on a serving plate. Garnish with sliced tomatoes and asparagus spears.

20. 20

    Amount Measure Ingredient -- Preparation Method

21. 21

    Slice venison in 1/8-inch strips across the grain.

22. 22

    Cover with apple juice and allow to marinate.

23. 23

    Drain, cover with water and add spices, onion and mushrooms and any raw vegetables.

24. 24

    Simmer till tender.

25. 25

    Add cooked vegetables and gravy mix, bring to boil and simmer till hot and thickened.