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FareShare Gazette -- April 2007 Recipes

Make FareShare Gazette -- April 2007 Recipes at home with Potatoes Peeled Amp Boiled, Onion, Bread Crumbs, Refrigerated Pizza Dough, and Water. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 4 lb
• 1 cup
• 1 cup
• 10 oz
• 1 cup
• 2 tbsp
• 2 tbsp
• 2 tsp
• 2 oz
• 2 tbsp
• 1/2 cup
• 3/4 tsp
• 1/4 tsp

Method (preview)

1. 1

   Drain potatoes well; mash. Mix together potatoes, onion, bread crumbs, eggs, salt and pepper. Heat butter in heavy, nonstick saute pan over medium heat.

2. 2

   Place spoonfuls of potato mixture into the pan and flatten with the back of spoon to form pancakes.

3. 3

   Brown pancakes on both sides.

4. 4

   Hold pancakes on cookie tray in warm oven while completing batches.

5. 5

   Serve warm with blue cheese and leek chutney.

6. 6

   Preheat the oven to 450F (230C). Coat a baking sheet with nonstick spray.

7. 7

   Sprinkle with the cornmeal.

8. 8

   Bring the water to a simmer in a small saucepan.

9. 9

   Add the shrimp and cook for 1 to 2 minutes, or until opaque and cooked through.

10. 10

    Drain and cut each shrimp into thirds.

11. 11

    Place the pine nuts and garlic in a food processor or blender.

12. 12

    Process until minced.

13. 13

    Add the basil, Parmesan, broth and lemon juice; process for 2 to 3 minutes or until a paste forms.

14. 14

    Add more broth if necessary, to achieve the desired consistency.

15. 15

    Spread the pesto onto the crust, leaving a 1/2-inch (1.25 cm) border.

16. 16

    Sprinkle with the shrimp, feta and onions.

17. 17

    Top with the mozzarella.

18. 18

    Bake for 14 to 16 minutes or until the bottom is browned and the cheese is melted.

19. 19

    AuthorNote: Add zest to your pizza with a low-fat, iron-rich pesto.

20. 20

    Recipe By: 8 Mix and Match Pan Sauces by Sara Quessenberry

21. 21

    Serving Size: 4 Preparation Time:0:00

22. 22

    Categories: Volume 10-04 Apr 2007

23. 23

    Melt the butter in a large skillet or saucepan over medium-high heat.

24. 24

    Add the mushroom slices and cook until they release their juices and soften, 5 to 7 minutes.

25. 25

    Add the salt and pepper.

26. 26

    Continue to cook until the juices evaporate.

27. 27

    Add the wine and rosemary.

28. 28

    Bring to a simmer.

29. 29

    Cook for 3 minutes.

30. 30

    Pour or spoon the sauce over cooked meat.

31. 31

    October 2006. Formatted by Chupa Babi in MC: 11.11.06