Recipes published in ‘Out To M C’

Bbq Dry Rub 12/22/91

Recipe

3 Aug

Title: Bbq Dry Rub 12/22/91
Categories: Smoking, Barbeque, Rubs
Yield: 1 servings

1 tb Chile, ground, new mexico
2 ts Paprika, hungarian
1 ts Cumin, powder
1 ts Coriander, ground
1 ts Salt
1 ts Onion powder
1 ts Garlic powder
1/2 ts Mustard, dry, coleman’s
1/2 ts Black Pepper, fresh ground
1/2 ts Thyme, leaves, dried
1/2 ts Curry powder
1/2 ts Allspice, ground

Mix all ingredients. Rub on meat and refrigerate the night
before smoking. Comment: Consider halving the chile for a
milder rub. Source: Overton Anderson
—–

Filed under: Casseroles, Cheese, Out To M C, Rice

Croissants- Pan-1

Recipe

9 Apr

CROISSANTS – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
2 1/4 c Bread flour
1 1/2 tb Sugar
2 tb Dry milk
1 t Salt
1 tb Butter
2/3 c Water
2 ts Dry yeast
FOR LATER USE:
5 oz Butter
-chiled for folding in the
-dough
1 Egg — beaten for brushing
-on top

1. Place first 5 ingredients inside the bread pan. Add water. Close
cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
MODE. Press start. (Breadmaker completes the basic dough mode 2 hours
and 25 minutes later) 2. Place dough in greased bowl. Cover. Rest the
dough in fridge for 30 minutes. 3. Roll 5 oz of chilled butter
between two sheets of waxed paper into a 8 x 7 inch rectangle. Place
back in the refrigerator. Chill at least 1 hour. 4. Roll out the
dough on a lightly floured surface into a 10 x 10 1/2 inches
rectangle. 5. Place the rolled out butter over two-thirds of the
dough. Fold the third without butter over the center third. 6. Fold
the remaining third on top. Seal edges. Rest the dough in the
refrigerator for 20 to 30 minutes. 7. Place the dough at right angles
to the previous position in #5. Roll out into 10 x 10 1/2 inches.
Fold into thirds. Wrap and place into refrigerator for 20 to 30
minutes. Fold and roll twice more. Wrap and chill after each rolling.
After the final folding, chill several hours or overnight. 8. Cut
dough crosswise into thirds. Cut each third in thirds. cut each third
diagonally to form two triangles. 9. Roll up each triangle loosely,
starting from the side oposite the point. Curve ends. 10. Place seam
side down on a greased baking pan. 11. Spray water on top. Proof at
90. deg. for 30 to 50 minutes or until nearly doubled. 12. Brush
croissants with beaten egg. 13. Bake in 375 deg. oven for 10 to 15
minutes or until golden brown.

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Filed under: Cheese, Out To M C, Pasta, Pats Collection

Wellington Bistros Warm Chevre Salad

Recipe

30 Nov

Title: Wellington Bistro’s Warm Chevre Salad
Categories: Salads, Restaurants, Dkuhnen msn
Yield: 2 Servings

MMMMM————————–DRESSING——————————-
3 T Balsamic vinegar
1 T Olive oil
pn Dried basil, oregano
pn Rosemary, thyme
1/2 t Chopped garlic

MMMMM—————————SALAD——————————–
Lettuce (2 leaves each of
Red, baby red oak, boston
And green leaf lettuce,
Radicchio, belgian endive
1 T Olive oil
1 t Chopped garlic
1/2 c Sliced black olives
1/4 c Sun-dried tomatoes in very
Thin strips
1 sl Goat cheese (3oz/90g)

Combine ingredients for dressing one day ahead. Reserve. Arrange
greens on two small salad plates with smallest leaves on top. Put
oil and garlic in small non-stick pan with olives and sun-dried
tomatoes. Heat on medium-high until sizzling. Pour reserved dressing
into same pan. When sizzling lessens, quickly add cheese. Cook 1
minute, turn and cook other side 1 minute. Lift out goat cheese.
Place in centre of each plate. Pour contents of pan around goat
cheese. From The Wellington Bistro, 111 Wellington St. W., 5th floor,
Toronto, Ontario.

MMMMM

Filed under: Cookies, Out To M C, Pats Collection

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Recipes published in ‘Out To M C’

Bbq Dry Rub 12/22/91

Croissants- Pan-1

Wellington Bistros Warm Chevre Salad

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