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FareShare Gazette -- November 2007 Recipes

FareShare Gazette -- November 2007 Recipes is built on Celery, Onion, Green Pepper, Crumbled Cornbread, and Turkey Broth Or Chicken Broth. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   In a large heavy skillet melt the margarine over medium heat.

2. 2

   Saut� the celery, onion and green pepper until tender.

3. 3

   Combine the cornbread, biscuits and sage; add to the skillet.

4. 4

   Add the chopped eggs.

5. 5

   Pour in 2 or more cups of broth, until moistened to taste.

6. 6

   Add salt and pepper to taste.

7. 7

   Spoon the stuffing into the prepared dish.

8. 8

   For moist stuffing, cover and bake in a 350F. oven for 40 minutes.

9. 9

   For crusty stuffing, cover and bake for 20 minutes, uncover and bake for 20 minutes more.

10. 10

    Combine remaining ingredients in mixing bowl. Stir only till smooth. Pour over sausage in baking dish. Crumble reserved sausage over top.

11. 11

    Put the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine.

12. 12

    Add the olive oil and stir vigorously with a fork.

13. 13

    Add the water and continue to stir until a ball forms.

14. 14

    Sprinkle a work surface liberally with flour and turn the dough out onto the surface.

15. 15

    Knead until the dough is velvety smooth, about 2 minutes.

16. 16

    Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

17. 17

    Remove the dough from the refrigerator and flatten into a disk on a floured surface.

18. 18

    Using a rolling pin, roll the dough out as thinly as possible into an oval.

19. 19

    Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil.

20. 20

    Brush the dough with extra-virgin olive oil and sprinkle with the spice mixture.

21. 21

    Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes.

22. 22

    Remove from the oven, let cool and break into pieces.

23. 23

    The flatbread can be made up to 2 days in advance, wrapped in plastic wrap and kept in a dry place.

24. 24

    Prep Time: 20 minutes. Inactive Prep Time: 1 hour. Cook Time: 20 minutes.

25. 25

    Cook squash in a small saucepan of boiling salted water until just tender, about 2 minutes, then drain in a sieve.

26. 26

    Cook onion and garlic in oil in a large heavy skillet over moderately low heat, stirring, until onion is softened, about 3 minutes.

27. 27

    Add jalape�os and cook, stirring, 1 minute.

28. 28

    Stir in mushrooms, salt and broth and simmer, covered, until mushrooms are tender, 5 to 8 minutes.

29. 29

    Simmer, uncovered, stirring occasionally, until liquid is evaporated, about 3 minutes, then stir in squash and salt to taste.

30. 30

    Cool filling completely.

31. 31

    Heat a dry griddle or heavy skillet (preferably cast-iron) over moderately low heat until hot, then toast pasilla de Oaxaca chile, pressing down with tongs, 15 to 20 seconds on each side.

32. 32

    Halve chile lengthwise and discard stem, ribs and seeds.

33. 33

    Heat griddle over moderately high heat until hot, then toast garlic until lightly blackened, 2 to 3 minutes on each side.

34. 34

    Cool garlic slightly and peel.

35. 35

    Simmer tomatillos, onion, water, chile, garlic and salt in a large saucepan, covered, until tomatillos are very tender, about 20 minutes; cool slightly.

36. 36

    Remove 1 chile half and reserve, then pur�e sauce in a blender until smooth (use caution when blending hot liquids), adding as much of reserved chile half as necessary to achieve desired spiciness.

37. 37

    Return sauce to pan and season with salt.

38. 38

    Divide dough into 8 equal pieces (2 ounces each) and form each into a disk.

39. 39

    Roll out 1 piece on a lightly floured surface into a 6- to 7-inch round (1/8 inch thick).

40. 40

    Spoon about 1/3 cup filling onto center and brush edge of pastry lightly with egg wash.

41. 41

    Fold dough in half to form a half-moon, enclosing filling; press edges together to seal.

42. 42

    Crimp edge decoratively and transfer empanada with a spatula to a large baking sheet.

43. 43

    Lightly brush empanadas all over with some of remaining egg wash and sprinkle each with 1/4 teaspoon sea salt.

44. 44

    Bake in middle of oven until golden, 25 to 30 minutes.

45. 45

    While empanadas are baking, reheat sauce.

46. 46

    Cut each empanada in half with a serrated knife and serve with about 3 tablespoons sauce spooned around it.