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FareShare Gazette -- April 2006 Recipes

Make FareShare Gazette -- April 2006 Recipes at home with Olive Oil, Feta Cheese, Butter, Tomato Sauce, and Feta Cheese Crumbled. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/4 cup
• 7 oz
• 2 tbsp
• 1 1/4 cup
• 3 tbsp
• 1 tbsp
• 2 tbsp
• 1/2 cup
• 1 cup
• 1/2 tbsp
• 1 tbsp
• 1 dash
• 6 oz
• 10 slice
• 16 oz
• 1 1/3 cup
• 2 tsp
• 1/4 tsp
• 1 1/3 cup

Method (preview)

1. 1

   Blend chopped anchovies, lemon zest, oregano, garlic, olive oil and Feta cheese into crumbled paste.

2. 2

   Saute onion in butter with turmeric and cumin seeds.

3. 3

   When onion is tender, add chickpeas and heat them.

4. 4

   Mix in tomato sauce.

5. 5

   Cook 15 to 20 minutes over low heat.

6. 6

   When cooked, add coriander and sprinkle with crumbled Feta cheese.

7. 7

   Serve with lamb chops.

8. 8

   Lamb Chops: Heat butter and oil in a frying pan.

9. 9

   Over high heat, brown chops on both sides.

10. 10

    Arrange in an ovenproof dish and spread Feta mixture over them.

11. 11

    Bake in 400F (200C) oven for 3 to 5 minutes.

12. 12

    Put them in a 2 1/2-quart saucepan, add cold water to cover, and bring to a boil.

13. 13

    Lower heat to simmer and cook until not quite done, about 20 minutes.

14. 14

    Meanwhile, pierce sausage in several places then put them in a small saucepan. Add enough chicken broth to cover and place over medium heat.

15. 15

    Bring to a gentle boil, and simmer for about 40 minutes.

16. 16

    From time to time, skim off and discard foam and fat that rise to the top.

17. 17

    When sausage is done, remove the pot from the heat and let it sit in the broth while you finish the lentils.

18. 18

    Warm the oil in a medium skillet and saute the onion, celery, carrot, garlic and sage in the olive oil over medium heat until the onion is translucent and the vegetables are done.

19. 19

    Drain the sausage, saving their liquid.

20. 20

    To the lentil pot, add the vegetables, season with salt and pepper, and add tomato paste.

21. 21

    Mix gently using a wooden spoon.

22. 22

    Add 3/4 cup of the broth in which you cooked the sausages.

23. 23

    Taste and adjust the seasoning, if needed.

24. 24

    To serve, slice the sausage and arrange them on a platter next to the warm lentils.

25. 25

    Marinate diced liver in Cognac for a couple of hours with thyme and laurel.

26. 26

    Mix ground meats with salt and pepper. Add Cognac from marinade. Work until you obtain a smooth and uniform mixture.

27. 27

    Layer some of the meat mixture on the bottom of the dish; press it down then cover it with half of the diced livers, then with the rest of the liver mixture.

28. 28

    Add thyme and laurel; cover with bacon slices.

29. 29

    Close the terrine tightly and bake at th 5-6 (210C. or 425F.) in a bain-marie (water bath).

30. 30

    Remove lid. Replace it with a rectangular plate that fits the size of the oven dish and place a weight on top of it.

31. 31

    Crumble ground veal in a 3-quart microwave casserole.

32. 32

    Add carrot and green pepper.

33. 33

    Cover and microwave on High for 6-7 minutes, stirring half way through.

34. 34

    Add mushrooms and zucchini.

35. 35

    Cover and microwave on High for 4 minutes.

36. 36

    Add tomato sauce, water, instant beef bouillon. basil, oregano and garlic powder.

37. 37

    Stir.

38. 38

    Cover and microwave on High for 10 minutes.

39. 39

    Stir in instant rice.

40. 40

    Re-cover and let stand 10 minutes for rice to absorb liquid.

41. 41

    Add salt and pepper to taste.