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FareShare Gazette -- April 2005 Recipes

FareShare Gazette -- April 2005 Recipes comes together with Yellow Cake Mix Pudding In, Sugar, Heavy Cream, Honey, and Orange Juice. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 pkg
• 1 1/2 cup
• 2 cup
• 1 tbsp
• 3 tbsp
• 3 tbsp
• 1 tbsp
• 3 oz
• 8 oz
• 1 1/4 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   1 package yellow cake mix -- pudding in the mix okay

3. 3

   Pour the cream over everything and bake and 350 degrees F. for about 1 hour 15 minutes or until a toothpick inserted into the top of the center comes out clean.

4. 4

   Place on prepared baking sheet.

5. 5

   Roast 18 to 22 minutes, until the beets are soft, and slightly shrunken.

6. 6

   Set aside.

7. 7

   Keep the colors separate as they will bleed otherwise.

8. 8

   Prepare the dressing.

9. 9

   Using an immersion blender or with a whisk, combine the honey, mustard, orange juice, olive oil and balsamic or apple cider vinegar.

10. 10

    Blend or whisk until emulsified.

11. 11

    Season with salt and pepper.

12. 12

    Place the fris�e and red leaf lettuce leaves into a bowl and lightly dress, tossing to combine, reserving 6 teaspoons of the dressing.

13. 13

    Arrange the roasted beet slices, in alternating colors in a single layer on each plate.

14. 14

    Drizzle a scant teaspoon of the dressing over the beets.

15. 15

    Place a tall mound of the greens in the center of each plate, allowing the beets to peek out.

16. 16

    Stir together sour cream, coconut and sugar. Cover and refrigerate overnight, stirring occasionally.

17. 17

    If using cake mix, use mix WITHOUT pudding. Split each layer in half.

18. 18

    Stir an 8-ounce tub of Cool Whip into coconut mixture.

19. 19

    Spread mixture between layers, over top and sides of cake.

20. 20

    Cover and refrigerate for 3 days before serving.