Boars Head 1996

Arabic Bread

5# Flour, 2 packets of rapid yeast, 1 tbls. salt, 1 tbls. olive oil, 1 tsp. sugar.
Put yeast in a cup with warm water (not over 110°) Do not get the yeast too hot or it will die. Add a tsp. of sugar to help the dough rise faster. Mix and knead flour and yeast together along with salt. Use oil on your hands to keep the dough from sticking. When kneaded, place in warm spot where open air can not get to the dough and cover with plastic or damp towel. Let stand for approximately 2 hours.
After rising, roll the dough into balls a little larger than grapefruits. Place on wax paper with a small amount of oil and cover with a wet towel. Let this set for 20 minutes.
After rising press out into flat rounds about 1/2" thick on a floured surface. and place on baking sheet. Bake at 350° for about 25 minutes or until golden brown on top and bottom.

Tabbouleh

3/4 cup fine bur'gul wheat, 8 green onions, 2 tsp. salt, 1/4 tsp. pepper, 5 cups finely chopped parsley, 3 finely chopped large tomatoes, 2 cups finely chopped lettuce, 1/4 cup olive oil, 1/4 cup lemon juice.
Wash the wheat and drain well by squeezing excess water in cupped hands. Place in bowl. Trim onions and leave about 8" of green. Finely chop the white part of the onion and mix into wheat with salt and pepper. Finely chop the green onion and place with parsley, tomatoes and lettuce on top. Refrigerate until ready to serve.
Before serving add olive oil and lemon juice. Make sure to add the lemon last. Mix well. Adjust salt and lemon to taste.

Hot Lentil Dish

1 bag of lentils, 1 bag of elbow macaroni, 2 cups chopped onion, 3 diced tomatoes, 1 tsp. each basil, garlic, oregano, 1 can black olives, 3 cups grated cheddar cheese.
Cook Lentils and Macaroni separately. Drain some of the water off of the Lentils. Add onion and then tomatoes. Last of all add herbs and black olives. Add macaroni just before serving. Serve with salt and cheddar cheese.

Rosa Y'Knee

1 cup Rosamarina, 2 tbls butter, 1 lb. green beans, 1 can (32 oz) whole tomatoes, 1 pound stew meat, 1/2 onion, ½ tsp. salt, 1/2 tsp. pepper, 2 cups rice, 1/8 tsp. cinnamon, 1/8 tsp. nutmeg.
Sauté Rosamarina in butter until brown (like wild rice). Add to rice and cook rice per normal method. Cut green beans and meat into bite size pieces. Brown meat in skillet. combine green beans, break up whole tomatoes with fingers and add onion, salt and pepper.
Cook until meat and vegetables are well cooked. Serve on top of rice.

Focaccia Bread

2 pkgs. fast rising yeast, 2 cups tepid water, (110°) 2 tbls sugar, 4 tbls olive oil, 1/2 cup salad oil, 1 tsp. salt, 5-1/2 cups unbleached white bread flour, 1/4 cup olive oil, (for topping), 1 tbls whole rosemary 1 tbls salt (for topping).
Dissolve yeast in tepid water. Add the sugar, olive oil, salad oil and salt. Mix in 3 cups of flour and whip until the dough begins to leave the sides of the mixing bowl, about 10 minutes. you can use a mixer for the entire process. Mix in remaining flour by hand and knead until dough is smooth. Allow dough to rise twice, right in the bowl and punch down after each rising.
Oil 2 baking sheets, 11"x17" and divide dough between two pans. Using fingers, press dough to edge of each pan. Cover and allow to rise for about 30 minutes and brush with oil for topping. Sprinkle rosemary and salt on top. Bake at 375° for about 30 minutes.

Sausage Filled Pie

PIE DOUGH: 4 cups all purpose flour, 1 tsp. salt, 1-1/3 cup shortening, 12 to 14 Tbls cold water
In a mixing bowl stir together flour and salt. Cut in shortening or lard till pieces are the size of small peas. Sprinkle 1 Tablespoon of the water over part of mixture, gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Divide dough in half. Form each half into a ball.
On slightly floured surface, flatten one ball of dough with hands. Roll dough from center to edges, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9 inch pie plate. Ease pastry into pie plate being careful not to stretch pastry. Trim pastry even with the rim of pie plate.
For top crust, roll remaining dough. Cut slits to allow steam to escape. Fill pastry with meat mixture. Place top crust on filling. Trim top crust to ½ inch beyond edge of pie plate. Fold top crust under bottom crust, flute edge. Bake as directed below.
FILLING: 2-1/2 tbls olive oil, 1# mild Italian sausage, 2 tsp. dried oregano, 4 cloves garlic, 2 med. thinly sliced yellow onion, 1-1/2# mushrooms, pinch red pepper flakes, 1-1/2 cup Sicilian Tomato Sauce, 2 cup grated mozzarella, 1/2 cup fresh grated Parmesan cheese, 1/2 tsp. salt, 1/2 tsp. pepper.
Heat a medium size frying pan and add 1/2 tbls of oil for the filling. Crumble and fry the sausage in the oil until browned and cooked through. Remove the sausage and discard any fat in the pan. Heat it again with remaining 2 tbls of oil. Sauté garlic and onion until tender, add mushrooms and sauté until tender.. Remove to cool and add oregano, red pepper, tomato sauce, mozzarella, Parmesan cheese, salt and pepper.
Brush top of the pie with egg wash. Bake at 400° for 40 minutes.

Tomato Pasta

1 cup chopped onion, ½ cup coarsely chopped green pepper, ¼ cup coarsely chopped carrot, ¼ cup sliced celery, 2 cloves minced garlic, 2 tbls. olive oil. 1 16oz. can tomatoes, 1 3oz. can tomato paste, ¼ cup water, ¾ tsp. dried basil, ½ tsp. sugar, ½ tsp. salt, ½ tsp. dried oregano, ¼ tsp. dried thyme, 1/8 tsp. pepper.
Spaghetti, linguine, or other pasta
In a large skillet cook onion, green pepper, carrot, celery and garlic in hot olive oil until vegetables are tender.
Carefully stir in the tomatoes, tomatoes paste, water, basil, sugar, salt, oregano, thyme and pepper. Bring to boiling. Reduce heat. Cover and simmer for 30 minutes. If necessary and simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Meanwhile, cook pasta.
Serve sauce over pasta.

Pears with Raspberry Sauce

1-½ cups dry red wine, ¾ cup water, ½ cup sugar, 2 tbls. Lemon juice, 4 medium pears, 1 10oz. Pkg. Frozen raspberries, ¼ cup sugar, 1 tsp. Cornstarch, 1 tbls. lemon juice.
In large saucepan combine wine, water, sugar and lemon juice. Bring to boil. Meanwhile, core and peel pears leaving stems intact. Carefully add pears to wine mixture. Return to boiling. Simmer, covered for a 10 to 15 minutes or until pears pierce easily with a fork. Turn pears occasionally for even color. Cool in wine mixture, turning occasionally.
Press undrained berries through a sieve. Discard seeds. In a small saucepan stir together sugar and cornstarch. Stir in berries and lemon juice. Cook and stir until thickened and bubbly. Cook and stir two minutes more. Pour into a bowl. Cover surface with plastic wrap. Chill
Drain pears. Discard syrup. Place pears in serving dishes. Spoon raspberry sauce over pears.

Traditional Sourdough Bread(Makes 2 loaves)

STARTER: 1 pkg. Active dry yeast, (do not use Rapid rise), ½ cup warm water, 2 cups all purpose flour, 2 cups warm water, 1 tbls. sugar.
Dissolve yeast in ½ cup warm water. Stir in remaining ingredients. Beat until smooth. Cover bowl with cheese cloth and let stand at room temperature for 5 to 10 days until fermented stirring two to three times per day.
BREAD: 1 cup starter, 5-1/2 to 6 cups all purpose flour, 1 pkg. Active dry yeast, (not Rapid Rise), 1-1/2 cups water, 3 tbls. sugar, 3 tbls. butter, ½ tsp. baking soda, 1 tsp. salt.
Combine 2-1/2 cups of flour and the yeast. Heat and stir sugar, butter and water and a tsp. salt until just warm. Add to flour mixture. Add sourdough starter. Beat with electric mixer at low speed for 30 seconds. Beat on high speed for 3 minutes. Combine 2-1/2 cups more flour and the baking soda. Add to yeast mixture. Stir until combined. Using a spoon, stir in as much of the remaining flour as possible. Turn on to floured surface and kneed in enough of the remaining flour to make a stiff dough. Shape into a ball. Cover and let rise until double. Punch down dough. Turn out onto lightly floured surface and divide in half. Cover and let rest 10 minutes. Shape into 2 round loaves. Place on greased baking sheet. Flatten each slightly to a 6" round diameter. With a sharp knife make criss-cross slashes on loaves. Cover and let rise until nearly double in size again. Bake at 375º 30 to 35 minutes. If necessary, cover for the last 10 minutes of baking.

Loose Leaf Salad Dressing

1/2 cup salad oil, 1/4 cup red wine vinegar, 1/4 tsp. garlic powder, 1/2 cup sugar, 1/4 tsp. onion powder, 1/4 tsp. salt, 1/4 tsp. pepper, 1/4 tsp. dry mustard.
Mix thoroughly in bottle and pour over salad.

Finnish Country Vegetable Pie

PASTRY: 3 cups all purpose flour, 3 tbls butter, divided, 4 tsp. baking powder.
FILLING: 4 medium shredded carrots, 1 tsp. salt, 1 medium shredded parsnips, 1 cup cold unsalted butter, cut 8 chopped green onions, 1-½ cup sour cream, 1 tsp. minced garlic, 1 small head finely shredded cabbage, 1 cup shredded mild Brick cheese, 1- 1/2 cup cooked brown rice, ¼ cup heavy cream, 1 cup chopped fresh parsley, ¼ tsp. oregano, ¼ tsp. allspice, ¼ tsp. nutmeg, 1 tsp. salt, ¼tsp. pepper.
Sour Cream Pastry: Combine flour, baking powder and salt in medium bowl. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in sour cream. Knead 2 or 3 times, just until dough holds together. Wrap and refrigerate at least 30 minutes.
Filling: Melt 1 tbls of butter in large skillet over medium high heat. add carrots, parsnips, green onions and garlic. Cook until just tender (5 minutes). Reduce heat to medium. Add cabbage and cook, stirring occasionally, until cabbage is wilted and tender (15 minutes.) Remove from heat and cool. When cool, add remaining filling ingredients, salt and pepper.
Preheat oven 400°. Divide pastry into 2 pieces, one slightly larger than the other. Between 2 sheets of wax paper, roll larger piece into 12 inch circle. Fit pastry into 10 or 11 inch tart pan. Spread filling over pastry, pressing until compact. Dot with remaining 2 tbls butter. Roll remaining pastry into 11" wide circle.
Flute edge. Bake 25 to 30 minutes or until pastry is golden. Serve warm.

Beef Tenderloin with Mushroom Stuffing

½ cup margarine, ¾ # mushrooms, ½ cup chopped onions, ¼ tsp. salt, ¼ tsp. pepper, 3 cups white bread crumbs, 2 tsp. water, 2 (1-½ pounds each) beef tenderloins, Seasoned salt and garlic powder to taste.
In a 12" skillet over medium heat, melt butter and cook mushrooms, green onions, salt and pepper until vegetables are tender, stirring frequently, remove from heat. Add bread crumbs and water. Toss gently to mix well. Set aside.
Make a lengthwise cut about 1-½" deep along center of each tenderloin. Into cut section of meat spoon 1/3 of bread crumb mixture. Pack firmly. Tie securely.
Preheat Broiler. Cover with foil. Broil 25 to 30 minutes, cut side up.

Cheesecake:

1 box Vanilla Wafer Cookies, 3 eggs, 3 - 8 oz. package cream cheese, 2 1/3 cups sugar, 2 tsp. vanilla, & Pie filling topping.
Put one vanilla wafer cookie in bottom of small cupcake papers. Set aside. Beat eggs, cream cheese, sugar and vanilla together until smooth. Put one tablespoon of this mixture into each cupcake cup. Bake at 350 degrees for 20 minutes. Chill. Spoon a bit of pie filling on top of each tart. Keep refrigerated until serving time.