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FareShare Gazette -- May 2012 Recipes

A home-style FareShare Gazette -- May 2012 Recipes made with Pan Pugliese Bread, Extra Virgin Olive Oil, Balsamic Vinegar, Olive Oil, and All Purpose Flour. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 slice
• 2 tbsp
• 1 tbsp
• 2 tbsp
• 1 3/4 cup
• 3/4 tsp
• 1/2 cup
• 3 tbsp
• 8 oz
• 1/2 cup
• 1 tsp
• 2/3 cup
• 1 dash
• 1/2 cup
• 1 tbsp
• 1/3 cup
• 1 tbsp
• 1/4 cup
• 2/3 cup
• 2/3 cup
• 3 tbsp
• 2 tbsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 4 cup
• 1 tbsp
• 1 tsp
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Close sandwich and spread half the butter on top slice.

2. 2

   Place sandwich, buttered side down, onto one pan and quickly spread remaining butter over top of sandwich.

3. 3

   Using a hot pad or kitchen towel, place second pan on top of sandwich and press gently.

4. 4

   Reduce heat to low and cook, continuing to press, until sandwich is golden brown and cheese has melted, about 4 minutes.

5. 5

   Serve immediately.

6. 6

   Combine flour and 3/4 teaspoon salt; cut in 1/2 cup butter or margarine and shortening until the pieces are the size of fine crumbs.

7. 7

   Combine the egg yolk and 3 tablespoons of ice cold water; gradually add to the flour mixture and mix well.

8. 8

   Using the fingers, gently knead to form a ball.

9. 9

   Cover and chill for 30 to 60 minutes.

10. 10

    Roll the pastry into a 13-inch circle.

11. 11

    Line a 12-inch pizza pan.

12. 12

    Trim the pastry to 1/2 inch beyond the edge of the pan.

13. 13

    Flute the edge; prick the pastry.

14. 14

    Bake in a 350F. oven for 15 minutes.

15. 15

    Cool.

16. 16

    In a small mixer bowl combine the cream cheese and 1/2 cup sugar; beat until fluffy.

17. 17

    Beat in eggs.

18. 18

    Stir in walnuts and vanilla.

19. 19

    Pour the cheese mixture into the prepared crust.

20. 20

    Bake in a 350F. oven for 12 to 15 minutes or until set.

21. 21

    Cool.

22. 22

    Prepare and bake pastry shell as directed; set aside to cool.

23. 23

    Meanwhile, in a small saucepan melt chocolate pieces and margarine or butter over low heat; set aside.

24. 24

    In a heavy saucepan stir together whipping cream and corn syrup.

25. 25

    Bring to a gentle boil.

26. 26

    Reduce heat and cook 2 minutes.

27. 27

    Remove from heat; gradually stir into chocolate mixture.

28. 28

    Cool to room temperature.

29. 29

    Spread cooled chocolate mixture over the bottom and up the sides of baked pastry shell; set aside.

30. 30

    In a blender container or food processor bowl combine 1 cup of the strawberries and the water.

31. 31

    Cover and blend or process till smooth.

32. 32

    Add enough additional water to equal 1 1/2 cups liquid.

33. 33

    In a medium saucepan combine sugar and cornstarch.

34. 34

    Stir in pur�ed berry mixture.

35. 35

    Cook and stir over medium heat till mixture is thickened and bubbly.

36. 36

    Cook and stir for 2 minutes more.

37. 37

    Cool for 10 minutes without stirring.

38. 38

    Arrange half of the remaining strawberries, stem end down, in pastry shell.

39. 39

    Arrange remaining strawberries over first layer.

40. 40

    Spoon remaining thickened mixture over fruit, covering each piece of fruit.

41. 41

    Chill for 1-2 hours before serving.

42. 42

    Warm olive oil in a large frying pan.

43. 43

    Add diced squash.

44. 44

    Toss until squash gives up most of liquid.

45. 45

    Add pourgouri or other crushed wheat.

46. 46

    Toss with sugar, raisins and spices.

47. 47

    Mix all stuffing ingredients at least 24 hours in advance so the squash and the pourgouri absorb the flavors of the cinnamon and cloves.

48. 48

    Place the flour in a bowl and mix well with salt.

49. 49

    Add the olive oil and with your fingers mix well until the oil is fully absorbed by the flour.

50. 50

    Gradually add the lemon juice and water and knead until the dough is firm.

51. 51

    Cover the bowl with a thick cloth and let it rest for about 45 minutes.

52. 52

    Knead again for about 5 minutes and now you are ready to open your homemade fillo.

53. 53

    Cut your dough in 6-8 pieces and form into small balls.

54. 54

    With a dough roller, roll each ball into a long and wide sheet of about 1/8-inch thick.

55. 55

    Cut your fillo into round shapes of about 6 inches in diameter.

56. 56

    Brush lightly each piece at the edge with cold water and place 1-1/2 to 2 tablespoons of stuffing in the center.

57. 57

    Fold them into half moon shapes and with a fork press the edges of your kolokotes to seal.

58. 58

    In a baking tray place non-stick cooking paper and place your kolokotes on it.

59. 59

    Preheat your oven to 360F and bake for about 20-25 minutes or until light golden brown.