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FareShare Gazette -- April 2004 Recipes

A home-style FareShare Gazette -- April 2004 Recipes made with Spicy V Juice, Brown Sugar, Worcestershire Sauce, Oil, and Green Tomatoes. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 48 oz
• 1/4 cup
• 1 dash
• 2 tbsp
• 3 cup
• 1/2 cup
• 1 tsp
• 1/2 stick
• 1/2 tsp
• 1 cup
• 3 tbsp
• 3 tbsp
• 1/2 tsp
• 1 tbsp
• 2 tbsp
• 1/2 lb
• 1/2 lb
• 1 cup
• 1/4 cup
• 1/4 tsp
• 5 cup
• 1 box
• 3 cup
• 1/2 cup
• 4 1/4 cup
• 1 1/3 cup
• 1/4 cup
• 2 tsp
• 5 tbsp
• 2 tbsp
• 1/3 cup
• 1 1/2 cup
• 1 tsp
• 2 tbsp
• 2 cup
• 1 tbsp
• 1/2 tsp
• 2 tbsp
• 1 tbsp
• 1 1/3 cup
• 1 tbsp
• 1 tbsp
• 1 pkg
• 1/4 cup
• 1/4 tsp
• 1/2 tsp
• 4 1/2 cup
• 1/2 cup
• 1/8 tsp
• 2 tbsp
• 3 tbsp
• 1 cup
• 1 tsp
• 1/4 tsp
• 1/2 cup
• 2/3 cup
• 1/2 tsp
• 1/4 cup
• 2 tbsp
• 2 oz

Method (preview)

1. 1

   Heat oil in large heavy pot, saute onions and peppers until soft.

2. 2

   Add remaining ingredients; bring to a boil, reduce heat to simmer; cover and cook until sauce is reduced by half, stirring occasionally.

3. 3

   Combine vinegar and tomatoes; stir well and let stand 30 minutes. Drain well and combine with remaining ingredients.

4. 4

   Pour into pastry-lined 8-inch pie plate. Top with pastry strips to form a lattice-work design.

5. 5

   Bake at 450 degrees F. for 10 minutes, then reduce heat to 325F. and bake 35 minutes longer.

6. 6

   Add enough water to the cherry juice to total 1 1/2 cups. Boil liquid and dissolve Jello; add cola and cool until liquid thickens.

7. 7

   Add the cherries, cream cheese, pineapple and pecans to the cooled liquid; mix well.

8. 8

   Season duck with salt and pepper then grill duck breasts until medium rare.

9. 9

   Set aside for 3 minutes for juices to re-absorb.

10. 10

    When duck has rested, chop into 1/4-inch cubes and add to saut� pan.

11. 11

    Add balsamic vinegar to deglaze.

12. 12

    Set this mixture aside until ready to be served.

13. 13

    Place crostini on work surface; top each with 1 teaspoon chiffonade (finely chopped) greens and 1 tablespoon of the duck mixture. Garnish with parsley.

14. 14

    Heat tortilla in large pan or flat top griddle.

15. 15

    Place chicken, cherries, goat cheese, cilantro then scallions on half of the tortilla.

16. 16

    Fold empty side of tortilla over and heat well on both sides.

17. 17

    Remove from heat and cut into wedges.

18. 18

    Beat eggs; add cream, sugar and spices. Mix into bread cubes. Fold in preserves. Pour into a greased 2-quart oven-proof dish.

19. 19

    NOTES: Serve this delicately flavored warm bread pudding from the oven with brunch.