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FareShare Gazette -- April 2004 Recipes

This FareShare Gazette -- April 2004 Recipes recipe uses Wide Egg Noodles, Olive Oil, Italian Seasoned Tomatoes, White Wine Or Chicken Broth, and Worcestershire Sauce. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 lb
• 1 tbsp
• 29 oz
• 2/3 cup
• 2 tsp
• 3 tbsp
• 2 lb
• 46 oz
• 1 clove
• 2 tsp
• 3 slice
• 1 tbsp
• 1 tsp
• 1 tsp
• 1/4 tsp
• 1/2 cup
• 1 cup
• 1/2 cup
• 1/2 tsp
• 2 tsp
• 2 1/2 cup
• 8 oz
• 2 cup
• 1/2 tsp
• 1 tsp
• 3/4 cup
• 3/4 cup
• 1 tsp
• 1 pkg
• 2 cup
• 2 tsp
• 2 tsp
• 1 tsp
• 4 cup
• 2 tsp
• 12 oz
• 2 cup
• 2
• 1/4
• 3/4 cup
• 1 1/2 cup
• 1
• 3/4 cup
• 1/2 cup
• 1 pkg
• 3/4 cup
• 2
• 3 cup
• 1 cup
• 3 cup
• 1/2 tsp
• 1 dash
• 8 oz
• 1 tsp
• 1 1/2 cup
• 3 cup
• 1/2 cup
• 1/3 cup
• 1/4 tsp
• 1/2 tsp

Method (preview)

1. 1

   Stir-fry chicken, onions, peppers, garlic and carrots until chicken is done and vegetables are tender-crisp.

2. 2

   Add tomatoes, wine, Worcestershire sauce, bay leaves, salt, pepper, basil and oregano.

3. 3

   Stir in olives.

4. 4

   Bring to a boil, cover, and reduce heat and simmer until vegetables are tender.

5. 5

   Bring back to a boil and stir in dissolved cornstarch stirring constantly.

6. 6

   Serve over hot buttered noodles.

7. 7

   Briefly plunge tomatoes in boiling water (for about 10 seconds) to loosen skins. Peel and cut tomatoes in half and remove seeds.

8. 8

   Char pepper skins over burner or under broiler. Place in a paper bag and seal for about 10 minutes. Remove skin and chop.

9. 9

   In an electric blender or food processor, combine half each of the tomatoes, onions, cucumber, and bell pepper with enough of the tomato-vegetable juice to facilitate blending.

10. 10

    Add both of the chopped jalape�o peppers.

11. 11

    Blend covered at high speed for at least 30 seconds to thoroughly pur�e the raw vegetables.

12. 12

    In a large mixing bowl, combine the pur�ed vegetables with the remaining tomato-vegetable juice and chill for at least 2 hours.

13. 13

    You may also elect to chill the serving bowls at this time.

14. 14

    Meanwhile, rub the interior of a skillet with the clove of garlic, and add the olive oil.

15. 15

    In the skillet, saut� the bread cubes over medium heat until golden brown.

16. 16

    Set aside until serving time.

17. 17

    Finely chop the remaining vegetables and combine in a small mixing bowl, along with the cilantro, while adding the red wine vinegar, Tabasco sauce, salt, and pepper.

18. 18

    Thoroughly combine all ingredients and marinate at room temperature until serving time; or refrigerate if you won't be serving the gazpacho within an hour.

19. 19

    To serve, place equal portions of the gazpacho in the chilled soup bowls.

20. 20

    Add about 2 tablespoons of the marinated vegetable mixture to the center of each serving. Garnish with a few of the toasted bread cubes.

21. 21

    Line a 13x9x2-inch baking pan with foil; set aside.

22. 22

    In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.

23. 23

    Add brown sugar, granulated sugar, and baking soda; beat until combined, scraping sides of bowl occasionally.

24. 24

    Beat in the eggs and vanilla until combined.

25. 25

    Beat in as much of the flour as you can with the mixer.

26. 26

    Using a wooden spoon, stir in any remaining flour.

27. 27

    Stir in chocolate and, if desired, nuts.

28. 28

    Press dough evenly into the prepared pan.

29. 29

    Bake in a 375 degree F oven for 22 to 25 minutes or until golden brown and center is set.

30. 30

    Cool in pan on a wire rack 1 hour.

31. 31

    Preheat oven to 325 degrees F. Holding securely to foil lining, gently remove cookies from pan and place on a cutting board, leaving cookies on foil lining.

32. 32

    Cut crosswise into 9x1/2-inch slices.

33. 33

    Place slices, cut side down, about 1 inch apart on an ungreased cookie sheet.

34. 34

    Bake for 6 to 8 minutes or until cut edges are crispy.

35. 35

    Carefully transfer cookies to wire rack (cookies will be tender).

36. 36

    Cool.

37. 37

    Make-Ahead Tip: Bake cookies as directed; cool completely.

38. 38

    Place in a freezer container or bag and freeze for up to 3 months.

39. 39

    Before serving, thaw for 15 minutes.

40. 40

    Sift flour, soda and salt together, set aside. Cream sugars and shortening.

41. 41

    Add eggs, vanilla. Stir in flour mixture, chocolate chips and walnuts.

42. 42

    Chill dough for an hour or overnight. Drop by tablespoonful on ungreased cookie sheet. Bake 10 minutes in 375� oven.

43. 43

    Mix together eggs, sugar, shortening and pumpkin until creamy.

44. 44

    Mix together dry ingredients and add to creamy mixture.

45. 45

    Stir in chocolate chips.

46. 46

    Drop by large spoonfuls onto greased cookie sheet and bake at 350� for 10 to 12 minutes.

47. 47

    Amount Measure Ingredient -- Preparation Method

48. 48

    Heat Oven to 350 degrees

49. 49

    In a large bowl of mixer, beat butter, sugar, vanilla until light and fluffy on medium high speed.

50. 50

    Beat in eggs one at a time.

51. 51

    Scrape down sides of mixing bowl.

52. 52

    At low speed, stir in cocoa powder.

53. 53

    Stir in flour mixture by hand, just until blended.

54. 54

    Cover and chill dough overnight.

55. 55

    Place powdered sugar in medium sized bowl.

56. 56

    Drop by level Tbsp. into powdered sugar.

57. 57

    Roll each cookie into a ball and coat good with powdered sugar.