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FareShare Gazette -- April 2007 Recipes

FareShare Gazette -- April 2007 Recipes comes together with Sugar, Salt, Black Pepper, Olive Oil, and Frozen Cheesecake. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tsp
• 1 tsp
• 1/4 tsp
• 2 tbsp
• 1 slice
• 1 cup
• 2 1/2 oz
• 5 oz
• 2 cup
• 5 tbsp
• 2 tbsp
• 2 pkg
• 2 cup
• 6 cup
• 4 oz
• 1 cup
• 3 tbsp
• 1 lb
• 2 cup
• 1 1/2 cup
• 4 tsp
• 1 cup
• 1 tbsp
• 1 tsp
• 1 tsp
• 12 oz
• 4 cup
• 1 cup
• 2 tbsp
• 1 tbsp
• 1 cup
• 1 tsp
• 1/2 tsp

Method (preview)

1. 1

   Place in a pretty (glass) bowl and chill about an hour prior to serving time.

2. 2

   Just before serving, add fruit flavored syrup to taste; gently toss and serve. Garnish with mint leaves.

3. 3

   Chop tomatoes and onion, place in heavy duty sauce pot and bring to a boil.

4. 4

   Cover reduce to simmer and cook 10 to 15 minutes or until onions are tender.

5. 5

   Remove cover. Remove bay leaf. Use a (hand) blender and fine chop or puree.

6. 6

   Add the seasonings and olive oil; cook and stir on simmer another 5 minutes.

7. 7

   Your sauce is not dark red.

8. 8

   Add the tomato paste and whisk in to thicken and darken sauce.

9. 9

   Correct seasonings.

10. 10

    Immerse cheesecake completely. Deep fry for approximately 1 minute.

11. 11

    Heat pecans in skillet. Add Amaretto and reduce. Add brown sugar and cream.

12. 12

    Cook on medium heat and reduce to half. Pour over cheesecake.

13. 13

    Amount Measure Ingredient -- Preparation Method

14. 14

    [enough all purpose flour as needed for proper dough consistency]

15. 15

    Oil to deep fry

16. 16

    Heat the milk to a near boil with sugar, shortening and salt. Remove from heat to cool to warm.

17. 17

    Meanwhile dissolve yeast in two cups of warm water.

18. 18

    Add to warm milk mixture.

19. 19

    Beat in with mixer, 2 cups flour until smooth.

20. 20

    Stir in more additional flour gradually along with nuts to make a stiff dough.

21. 21

    Knead on a floured surface until smooth and elastic (at least 5 to 10 minutes).

22. 22

    Let rise covered in a large greased bowl until double in bulk in a warm place.

23. 23

    Gently punch down dough.

24. 24

    Divide into 6 to 8 pieces (or smaller if you wish for "mouse ears").

25. 25

    Roll or stretch each ball into a thin 6 to 8-inch circle of dough to resemble elephant ears.

26. 26

    Deep fry in hot oil (375F) about 3 to 5 minutes on each side

27. 27

    OR until light golden brown. Dip in a cinnamon and sugar combination. Serve immediately.

28. 28

    Next, heat on medium high the 3 tablespoons of olive oil in a small, heavy pan.

29. 29

    When the oil is good and hot, but certainly not smoking, carefully put four of the medallions in the pan.

30. 30

    Fry on one side for 25 seconds, gently flip with tongs, and fry for another 20 seconds so that both sides are light brown.

31. 31

    Then, remove and dry on paper towels.

32. 32

    Repeat with the next batch.

33. 33

    Take care you don't fry for too long because you don't want the cheese to get all melty and ooze out of the bread crumb shell.

34. 34

    Amount Measure Ingredient -- Preparation Method