MC5 users only - [2]CORRECTION: again (SORRY bigtime)

[Guest guest]

Note: MC users other than MC5 can ignore this post. You got the recipe

already. I only messed up the MC5 version.....

 

 

 

Hi MC5 users (only) -- I screwed up again. (I've learned about 5 MC5

lessons tonight -- I don't think I'll be using 'dual' mode again for

awhile..... it's a long long story. Someday I will tell you MC5'ers all

about it... <plus, idiot here sent you the last ones without a recipe

title> ha ha

 

Anyway --

 

Here again:

 

Focaccia from June 1999 Food/Wine Magazine and Vegetable Noodle Soup

(Veggie Times 7/99)

 

Sorry for the inconvenience I've caused you. If this one doesn't work, I

am jumping off a bridge! (See, I did this mess on a coupla lists I belong

to. It's been very interesting to try to clean it up.) Sorry again.

Never again.

 

Brenda

 

 

<?xml version= " 1.0 " standalone= " yes " encoding= " ISO-8859-1 " ?>

<!DOCTYPE mx2 SYSTEM " mx2.dtd " >

<mx2 source= " MasterCook 5.0 " date= " June 07, 1999 " >

<Summ>

<Nam>

Focaccia (Food/Wine Magazine)

</Nam>

<Nam>

Vegetable Noodle Soup - Mexico

</Nam></Summ>

<RcpE name= " Focaccia (Food/Wine Magazine) " author= " Food/Wine, June 1999 " >

<Serv qty= " 8 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " active dry yeast " unit= " envelope " qty= " 1 " ></IngR>

<IngR name= " water " ></IngR>

<IngR name= " extra-virgin olive oil " unit= " tablespoons " qty= " 2 " >

<IPrp>

plus more for

</IPrp>

</IngR>

<IngR name= " -- brushing " ></IngR>

<IngR name= " all-purpose flour " unit= " cups " qty= " 3 1/2 " ></IngR>

<IngR name= " sugar " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " kosher salt " >

<IPrp>

for sprinkling

</IPrp>

</IngR>

<DirS>

<DirT>

1. In a small bowl, sprinkle the yeast over 1/2 cup of warm water and let

the mixture stand until foamy, 5 to 8 minutes. Stir in the 2 tablespoons

of olive oil and 1/2 cup of tepid water.

 

 

 

2. In a large bowl, combine the flour with the sugar and salt. Make a

well in the center and pour in the yeast mixture. Using a wooden spoon,

stir slowly to incorporate the dry ingredients into the well. When roughly

half of the flour has been incorporated, add 1/3 cup of cool water. When

the dough becomes too thick to stir, use your hands to fold it from the

side of the bowl toward the center, then flatten it down, repeating the

motion until a ball forms.

 

 

 

3. On a lightly floured work surface, knead the dough until smooth and

elastic, about 5 minutes. Transfer the dough to a bowl and cover with

plastic wrap. Let rise at warm room temperature until doubled in bulk,

about 1 hour. Knead the dough for 3 minutes, then let it rest again until

relaxed, about 1 hour.

 

 

 

4. Preheat the oven to 400ø. Lightly oil a large rimmed baking sheet. On

a lightly floured work surface, roll the dough into a 14-by-10-inch

rectangle. Transfer the dough to the baking sheet, cover with a towel and

let rise until doubled in bulk, about 30 minutes.

 

 

 

5. Using your fingertips, dimple the dough, making indentations all over

the surface. Brush with olive oil, sprinkle with kosher salt and bake for

30 to 35 minutes, or until golden brown. Remove from the oven and drizzle

with additional olive oil if desired. Transfer the focaccia to a wire rack

to cool slightly, then cut into slices or squares and serve.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Converted by MC_Buster.

 

 

 

 

</DirT>

</DirS>

<Srce>

http://www.pathfinder.com/@@0jGsoQUA6hmjeu7o/FoodWine/trecipes/1792.html

</Srce>

<AltS label= " Typist/Poster " source= " MC'd and posted to

Veg-Recipes/MC-Recipe 6/99 by Brenda Adams adamsfmle " />

<Note>

This focaccia is soft, tender, cakey and about an inch and a half thick.

 

 

 

MAKE AHEAD: The focaccia can be made through Step 3 and refrigerated

overnight. Bring the dough to room temperature before rolling out.

</Note>

</RcpE>

<RcpE name= " Vegetable Noodle Soup - Mexico " author= " Veggie Life Magazine,

7/99 " >

<Serv qty= " 8 " />

<PrpT elapsed= " 0:00 " />

<IngR name= " alphabet noodles " unit= " ounces " qty= " 6 " >

<IPrp>

or crushed

</IPrp>

</IngR>

<IngR name= " vermicelli " ></IngR>

<IngR name= " olive oil " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " allspice " unit= " whole " qty= " 2 " ></IngR>

<IngR name= " dried thyme " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " cumin seeds " unit= " teaspoons " qty= " 2 1/2 " ></IngR>

<IngR name= " dried oregano " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " hot red chilies " unit= " small " qty= " 2 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " OR 2 small hot yellow chilies " ></IngR>

<IngR name= " onion " unit= " small " qty= " 1 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " green bell pepper " unit= " cup " qty= " 1/2 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " red bell pepper " unit= " cup " qty= " 1/2 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " garlic " unit= " clove " qty= " 1 " >

<IPrp>

minced

</IPrp>

</IngR>

<IngR name= " tomatoes " unit= " medium " qty= " 4 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " corn kernels " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " vegetable broth " unit= " quarts " qty= " 2 " ></IngR>

<IngR name= " cilantro " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " salt and pepper " ></IngR>

<DirS>

<DirT>

1. In a large pot over med-high heat, saute pasta in oil until golden,

 

about 2 minutes. Add allspice,thyme, cumin seeds, oregano, chiles, onion,

 

bell peppers, garlic, and tomatoes. Cook until vegetables have softened,

 

about 8 minutes,stirring frequently.

</DirT>

<DirT>

2. Add corn and vegetable stock. Bring to boil, then reduce heat, and

 

simmer, uncovered, until pasta is soft. Add cilantro and season to taste

 

with salt and pepper

</DirT>

<DirT>

Per serving: 127 Cal (20% from fat), 3g Prot, 3g FAT, 22g Carb, 141mg Sod,

 

0mg Chol, 3g Fiber.

</DirT>

</DirS>

<Desc>

One of several recipes in Veggie Life article, & quot;It & apos;s a Chile

World & quot; by Dawn Radogno

</Desc>

<Srce>

Author: Dawn Radogno, a San Francisco-based freelance food writer, and chef

who is currently working on an international vegetarian cookbook.

</Srce>

<AltS label= " Typist/Poster " source= " Typos by Brenda Adams

adamsfmle & posted Veg-Recipe 6/99 " />

</RcpE></mx2>