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FareShare Gazette -- April 2004 Recipes

Make FareShare Gazette -- April 2004 Recipes at home with Granulated Sugar, Water, Confectioners Sugar, Cream Of Tartar, and Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 cup
• 3 tsp
• 1 lb
• 1/2 tsp
• 2 tbsp
• 1 1/2 lb
• 1 tbsp
• 1 1/4 tsp
• 1/2 cup
• 1 cup
• 2 cup
• 1/2 tsp
• 1/4 tsp
• 1/2 tsp
• 1 tbsp
• 1 cup
• 1/4 cup
• 1 cup
• 1 cup
• 1 cup
• 1/2 cup
• 2 tsp
• 2 1/2 cup
• 1 tsp
• 1/2 tsp
• 2 cup
• 1/2 cup
• 3/4 cup
• 1/3 cup
• 1/3 cup
• 2
• 1
• 1 1/2 cup
• 1
• 1/2
• 2 1/4 cup
• 1 1/2 tsp
• 1 tsp
• 1/2 tsp
• 1/3 cup
• 3/4 cup
• 8 oz
• 1/2 cup
• 1/2 cup
• 1 tsp
• 2 tbsp
• 1 tbsp
• 1/4 tsp

Method (preview)

1. 1

   Mix and press in egg mold that has been dusted with cornstarch.

2. 2

   Leave hollow.

3. 3

   Turn on flat surface and cut opening at end.

4. 4

   Let dry 24 hours.

5. 5

   Mix frosting ingredients all at once and beat with electric mixer for seven minutes. Add color and decorate.

6. 6

   Amount Measure Ingredient -- Preparation Method

7. 7

   Remove to bowl.

8. 8

   Add 1 more tablespoon oil to pot; saute onions and mushrooms until lightly browned.

9. 9

   Stir in paprika and cook 1 minute.

10. 10

    Mix flour and 1 1/2 cups water or I prefer chicken broth, into paprika mixture and stir until smooth.

11. 11

    Stir in salt, "salt to taste, not necessarily what recipe says".

12. 12

    Return meat to pot.

13. 13

    Heat to boiling.

14. 14

    Grease a 13x9x2-inch baking dish and pour meat mixture into baking dish.

15. 15

    Cover with foil and bake 1 1/2 hours or until meat is tender.

16. 16

    In the meantime, cook your rice with the parsley. Reheat if you have to.

17. 17

    Stir into rice 2 tablespoons butter.

18. 18

    To plate, put some rice on plate, spoon meat over rice and put a dollop of sour cream on top.

19. 19

    Serve with a salad and rolls and you have a nice meal.

20. 20

    In another bowl, combine the mayonnaise, lemon juice, lemon zest, garlic, thyme, olive oil and the remaining 1/8 teaspoon Tabasco.

21. 21

    Whisk to blend and set aside for at least 30 minutes. (The recipe can be prepared to this point up to 1 day ahead.

22. 22

    Refrigerate the batter and mayonnaise.

23. 23

    If the batter becomes very thick, thin it out with a little water.)

24. 24

    Preheat the oven to 250F.

25. 25

    In a large skillet, heat the peanut oil over moderately high heat to 350F.

26. 26

    Dredge the crabs in the remaining

27. 27

    Dip 4 of the crabs in the batter, let some of the batter drip off, and then fry them in the skillet, turning once, until golden brown, 2 to 3 minutes per side.

28. 28

    Drain on paper towels, place on a heatproof platter and keep warm in the oven.

29. 29

    Repeat with the 4 remaining crabs.

30. 30

    Scoop out some of the bread from the center of the rolls to hollow them slightly.

31. 31

    Spread 2 heaping teaspoons of the mayonnaise on each half.

32. 32

    Assemble the sandwiches by placing 2 or 3 slices of tomato and 4 or 5 arugula leaves on the bottom half of each roll.

33. 33

    Set the fried crabs on top and close the sandwiches. Serve immediately.

34. 34

    Heat oven to 350 �.

35. 35

    Beat together margarine, sugar and peanut butter until light and fluffy.

36. 36

    Add eggs and vanilla.

37. 37

    Mix in flour, baking soda and salt.

38. 38

    Stir in chips. Drop by rounded tablespoon onto ungreased cookie sheet.

39. 39

    Bake 15 to 18 minutes or until lightly browned. Cool for 2 minutes, remove from cookie sheet, place on racks to cool.

40. 40

    In large bowl, beat butter and peanut butter until well blended.

41. 41

    Add 1/3 cup of each of the sugars.

42. 42

    Beat until light and fluffy.

43. 43

    Add egg, milk and vanilla; beat well.

44. 44

    Stir together flour, baking soda and salt.

45. 45

    Gradually add to peanut butter mixture, beating well after each addition.

46. 46

    Shape dough into 1" balls, roll in sugar.

47. 47

    Place on ungreased baking sheet.

48. 48

    Bake 8-10 minutes or until cookies just start to turn brown around the edges.

49. 49

    Remove from oven.

50. 50

    Immediately place chocolate chip on top of each cookie, pressing down slightly.

51. 51

    Remove cookies to cooling racks.

52. 52

    Store in container with tight fitting lid.

53. 53

    Combine first five ingredients, stir well to blend.

54. 54

    Cream margarine or butter add egg and egg white and mix until well blended, then beat in the buttermilk and orange rind.

55. 55

    Add the dry ingredients, alternately with the undrained pineapple, to the creamed butter and egg mix, beating well after each addition until a smooth batter.

56. 56

    Spread this evenly in an 8" square greased baking pan.

57. 57

    Bake at 375F for about 40 minutes, or until a toothpick comes out clean, then cool on a cake rack.

58. 58

    This is a great, very flavorful cake, with few calories.

59. 59

    Hope you all enjoy it as much as we do.