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FareShare Gazette -- April 2010 Recipes

A home-style FareShare Gazette -- April 2010 Recipes made with Sugar Divided, Water, Frozen Orange Juice Concentrate Thawed, Skim Milk, and Vanilla Extract. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/2 cup
• 1 tbsp
• 1/4 cup
• 1/2 cup
• 2 tsp
• 4 cup
• 1/2 cup
• 4 tbsp

Method (preview)

1. 1

   In a heavy, small saucepan, mix 1/4 cup sugar with the water.

2. 2

   Cook over medium-low heat until the sugar dissolves, stirring frequently.

3. 3

   Increase the heat and boil without stirring until the sugar turns deep golden brown, swirling the pan occasionally.

4. 4

   Immediately pour the caramel into six 6- ounce custard cups.

5. 5

   Set the cups aside.

6. 6

   In a large bowl, whisk the eggs, orange juice concentrate and remaining 1/4 cup sugar.

7. 7

   Gradually whisk in both the milks and the extracts.

8. 8

   Divide the custard among the prepared cups.

9. 9

   Place the cups in a large baking pan.

10. 10

    Add enough hot water to the pan to come halfway up the sides of the cups.

11. 11

    Bake in preheated oven until the custards are set, about 80 minutes.

12. 12

    Remove the cups from the water.

13. 13

    Cover and refrigerate overnight.

14. 14

    When ready to serve, run a small, sharp knife around the custard sides to loosen.

15. 15

    In a large mixing bowl, combine the last five ingredients.

16. 16

    To them, add 4 cups of breadstuff of your choice.

17. 17

    Using two forks, quickly toss the mixture until it is well blended and uniformly moist.

18. 18

    Description: "For roast lamb, pork, and poultry."

19. 19

    S(scanned & formatted): "by Deirdre Dee (zosha)"