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FareShare Gazette -- April 2008 Recipes

This FareShare Gazette -- April 2008 Recipes recipe uses Salt, Sugar, Milk, Heavy Cream Whipped, and Potatoes Skins On. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/8 tsp
• 1/2 cup
• 1 cup
• 1 cup
• 2 lb
• 1 lb
• 1 tbsp
• 2 cup
• 1 cup
• 1 tbsp
• 1 tsp
• 3 tsp
• 1 cup
• 2 tbsp
• 1/2 cup

Method (preview)

1. 1

   Combine bananas, rum, salt, corn syrup, sugar and milk.

2. 2

   Fold in the whipped cream and beaten egg white.

3. 3

   Pour into ice cube trays (dividers removed) and freeze, stirring occasionally, until firm.

4. 4

   Preheat oven to 375F (190C). You will need a round or oval dish, approximately 9 inches (23 cm) wide, lightly oiled.

5. 5

   First of all skin the tomatoes and chop the flesh quite small.

6. 6

   Then slice the potatoes thinly.

7. 7

   Now in the dish arrange first a layer of sliced potato, a little chopped garlic and onion and some seasoning followed by some chopped tomato, some more seasoning and a few torn basil leaves.

8. 8

   Repeat all this until you have used all the ingredients, then drizzle a little oil over the surface and bake in the oven for about 1 hour or until the potatoes are tender.

9. 9

   Follow instructions of breadmaker in regards to placement of ingredients.

10. 10

    Use dough cycle. Add the sun dried tomatoes half way at the kneading cycle.

11. 11

    Add more flour if necessary to achieve proper dough consistency (the tomatoes are damp and add moisture).