← All recipes

FareShare Gazette -- April 2004 Recipes

Make FareShare Gazette -- April 2004 Recipes at home with Flour, Baking Powder, Baking Soda, Brown Sugar, and Butter Softened. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 cup
• 1
• 1
• 2 cup
• 1 cup
• 1
• 1 1/2 cup
• 2 tbsp
• 2 clove
• 150 g
• 70 g
• 200 g
• 1 cup
• 3 cup
• 16 oz
• 6 oz
• 1 1/2 tsp
• 1/2 cup
• 3/4 lb
• 14 1/2 oz
• 5 cup
• 2 tbsp
• 3 cup
• 2 tbsp
• 1/4 cup
• 2 cup
• 1 pkg
• 1/2 cup
• 1/4 cup
• 1 can
• 1 cup
• 3/4 cup
• 1 3/4 cup
• 1/4
• 2 tbsp
• 1/2 tsp
• 3 tbsp
• 2 tbsp
• 1/2 cup
• 2 tbsp
• 1/2 tsp
• 3 tbsp
• 2 1/2 cup
• 1/3 cup
• 1 tbsp
• 1/2 lb
• 14 oz
• 1/4 tsp
• 1/4 cup
• 1 1/2 lb
• 4 clove
• 1/2 cup
• 2 tbsp
• 2 lb
• 2 oz
• 4 cup
• 1 pkg
• 9 cup
• 1 tbsp
• 1/2 cup

Method (preview)

1. 1

   Sift flour, baking powder, baking soda together In a large mixing bowl, cream together brown sugar and butter until nice and fluffy.

2. 2

   Blend in eggs and vanilla; beat well.

3. 3

   Add sifted dry ingredients; mix well.

4. 4

   Stir in oats, peanuts and cornflakes.

5. 5

   Make 1" balls out of dough, place 2" apart on greased cookie sheets.

6. 6

   Bake at 375 degrees for 12-15 minutes or just until lightly brown around the edges.

7. 7

   Heat the oil in a large pan, over medium heat.

8. 8

   Add the sausages and cook, turning frequently.

9. 9

   Add the onions and stir up the browned bits on the bottom of the pan.

10. 10

    After a couple of minutes, add the mushrooms.

11. 11

    Then after another 2 minutes, add the peppers, garlic, salt, pepper, and dried oregano.

12. 12

    Lowering the heat and cook for another 5 - 10 minutes until the vegetables are tender and the sausages are cooked through.

13. 13

    2. Place all of the ingredients into a mixing bowl and combine together until the mixture resembles coarse breadcrumbs. Knead into a soft dough.

14. 14

    Place the dough on the baking parchment, which has been set on the microwave turntable and shape dough into a 20cm (8 inches) circle.

15. 15

    Remove carefully from the oven, dust with caster sugar and mark into sections.

16. 16

    Cool completely before removing from the tray and breaking sections into pieces.

17. 17

    In a large nonstick sauce pan over medium heat add onions mushrooms and garlic adding a bit of water to prevent sticking.

18. 18

    Cook until tender, about 5 minutes.

19. 19

    Add lentils and water.

20. 20

    Bring to a boil stirring occasionally.

21. 21

    Reduce heat to low and cover and cook for 40 minutes.

22. 22

    Add remaining ingredients and bring to a boil.

23. 23

    Cover and cook 20 minutes stirring occasionally.

24. 24

    Add more water if a thinner sauce is desired.

25. 25

    1. Mix all ingredients except okra, rice and pepper sauce in 4- to 5-quart slow cooker.

26. 26

    Cover and cook on low heat setting 6 hours 30 minutes to 7 hours or until chicken is no longer pink in center.

27. 27

    Stir in okra.

28. 28

    Cover and cook on low heat setting 20 minutes longer.

29. 29

    3. Spoon soup over rice in soup bowls. Serve with pepper sauce.

30. 30

    Serving Ideas: Serve With... Butter-Dipped Biscuits and Orange-Avocado

31. 31

    NOTES: This gumbo is going to "get ya" with its flavorful blend of ingredients.