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FareShare Gazette -- April 2006 Recipes

FareShare Gazette -- April 2006 Recipes is built on Water, White Vinegar, Pickling Salt, Red Pepper, and Pepper Sherry. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 8 cup
• 2 cup
• 1/2 cup
• 1/2 tsp
• 4 drop
• 2 tsp
• 1/8 tsp
• 1/4 cup
• 1 tbsp
• 3 tbsp
• 1 tsp
• 1 tbsp
• 1/2 tbsp
• 1/2 tbsp
• 1/2 tbsp
• 1/2 tbsp
• 1/8 cup

Method (preview)

1. 1

   Place half of the dill heads in the bottom of a clean 1-gallon jar.

2. 2

   Add the garlic, crushed red pepper, and mustard seed.

3. 3

   Pack loosely with cucumber and top with the remaining dill.

4. 4

   Refrigerate while preparing brine.

5. 5

   Combine water, vinegar, and salt in a saucepan.

6. 6

   Heat to boiling, then cool to room temperature.

7. 7

   Pour the cooled brine over the cucumbers, making sure they are covered.

8. 8

   If you've quartered the cucumbers instead of leaving them whole, they will be ready somewhat sooner (two or three weeks instead).

9. 9

   2. if using a processor, add the remaining ingredients at once and process until the mixture is rather like a coarse pate.

10. 10

    If using a blender, scrape the first batch of ground ham into a bowl, add the seasonings, process the rest of the ham and combine with the mixture in the bowl.

11. 11

    If too coarse, process again in two batches.

12. 12

    Taste for seasoning, then pack into a jar, cover and refrigerate overnight or longer to let the flavors mingle.

13. 13

    The spread will keep for up to 2 weeks.

14. 14

    In a food processor grind the ham until it is minced; add the mustard, the butter, the honey and the cloves; blend the mixture until it is smooth.

15. 15

    Transfer the mixture into a bowl and stir in the onion, the pickle and pepper to taste.

16. 16

    Serve the deviled ham with crackers or as a sandwich filling.

17. 17

    Amount Measure Ingredient -- Preparation Method 1 chopped chicken breast -- 1/2-inch size 1/8 cup firm tofu -- cut into 1 small cubes (optional)

18. 18

    1 teaspoon chopped garlic 1/4 red sweet pepper -- cut in 1-inch squares 1/4 medium red onion -- cubed 1 small handful cubed cabbage 1 cubed seeded small tomato 1 whisked egg

19. 19

    The following coats the noodles with a "sauce" of great flavors

20. 20

    [taste and add at the end]

21. 21

    [white is okay if not available]

22. 22

    Chopped mixed red and green prik kee nue

23. 23

    I would use 4 Thai chiles for medium hot

24. 24

    Coriander/cilantro for garnish

25. 25

    Green onions sliced for garnish 1 Handful bai gaprao (holy basil leaves) or Bai Horapha (Thai basil)

26. 26

    1/2 bulb pickled garlic -- thinly sliced (garnish)

27. 27

    2 red Thai Dragon Chiles, julienned -- (garnish)

28. 28

    [2 to 3] -- optional

29. 29

    Toasted chopped peanuts -- (garnish)

30. 30

    Soak the noodles in warm water for about 15 minutes.

31. 31

    Optional garnish

32. 32

    Reserve a handful and cut them into 3-inch lengths to fry 1 in hot oil until crispy