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FareShare Gazette -- April 2010 Recipes

FareShare Gazette -- April 2010 Recipes is built on Extra Virgin Olive Oil Plus, Kosher Salt, Baking Potatoes Sliced Thick, Butter Melted, and Water If You Re Cooking At Altitude. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   2 pounds boneless chuck roast

3. 3

   Arrange a rack in the middle of the oven, and heat to 425F. Brush a 9x13 baking dish with olive oil.

4. 4

   With a sharp knife, slice the beef across the grain into 3/4-inch thick slices - if using a top blade roast, slice it crosswise.

5. 5

   As you did with the potatoes, put the meat slices in a bowl and toss them with seasonings until well coated, using 1/2 teaspoon of salt and 1 tablespoon of the pestata; if you need more fluid, use some more olive oil.

6. 6

   Distribute all the beef slices, in a single layer, over the potatoes.

7. 7

   Drizzle the butter over the meat.

8. 8

   Toss the cabbage with the remaining pestata and spread over the beef.

9. 9

   Stir the wine and water together and pour all over the cabbage shreds.

10. 10

    Set the dish in the oven and bake about 2 1/2 hours, until the meat and vegetables are all very tender and almost all of the liquid has been absorbed.

11. 11

    Remove the foil and sprinkle the shredded fontina over the top of the potatoes and cabbage (which will have sunk down in the pan).

12. 12

    Bake another 15 to 20 minutes, until the fontina has melted, bubbled and browned into a crusty topping.

13. 13

    Let the casserole rest for 10 minutes.

14. 14

    Set the roasting pan on a trivet at the table, and serve family style, spooned onto dinner plates.

15. 15

    Rating: 5

16. 16

    Exported from A Cook's Books - Recipe Management for Macintosh.

17. 17

    In a medium saucepan, stir together the sugar and cornstarch.

18. 18

    Gradually add the milk, stirring until smooth.

19. 19

    Stir in the beaten egg yolks.

20. 20

    Cook over medium heat, stirring constantly, until the mixture comes to a boil.

21. 21

    Reduce the heat, boil gently for 2 minutes, remove from the heat.

22. 22

    Transfer to a bowl, stir in the vanilla, and refrigerate until chilled.

23. 23

    Cut the pound cake into 1-inch slices.

24. 24

    Arrange half of the slices on bottom of a trifle bowl or a deep glass bowl.

25. 25

    Spread the raspberry jam over the slices and drizzle with the orange liqueur.

26. 26

    Layer with half the berries, half the chilled custard and half the whipped topping.

27. 27

    Repeat the layers with the remaining ingredients, beginning with the pound cake and ending with the whipped topping.

28. 28

    Top with the toasted almonds.

29. 29

    In large pot, on medium-high heat, combine oil and sherry (or apple juice).

30. 30

    When hot, add onions. Saut�, stirring until soft, not brown. Add celery, carrot and red pepper. Saut� 5 more minutes. Add remaining ingredients.

31. 31

    Boil. Lower heat and simmer 15 minutes.

32. 32

    Before serving, puree 1 cup of stew in blender. Add back to pot and stir in for thickening.

33. 33

    In a serving bowl, toss together the strawberries and blueberries.

34. 34

    In another small bowl, mix together the confectioners' sugar, orange juice, and lemon juice, stirring until the sugar dissolves.

35. 35

    Pour over the fruit and gently toss to combine.

36. 36

    Place 1 banana half in each of 2 shallow soup bowls or banana split dishes.

37. 37

    Top each banana with 1/4 cup of cottage cheese. Arrange the orange sections over and around the cottage cheese.