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FareShare Gazette -- April 2010 Recipes

A home-style FareShare Gazette -- April 2010 Recipes made with Pineapple Chunks In Juice, Mustard Powder, Brown Sugar Or Less, Vinegar, and Worcestershire Sauce. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 2 tsp
• 1/4 cup
• 1/3 cup
• 1 tsp
• 1 tbsp
• 3 tbsp
• 1/4 tsp
• 1/4 tsp
• 2 tsp
• 1 tbsp
• 1 dash
• 1 tsp
• 4 oz
• 2 tbsp
• 1/2 cup
• 1/3 cup
• 1 1/2 tsp
• 1 tbsp
• 1/2 cup
• 6 tbsp
• 1 1/4 lb
• 6 tbsp

Method (preview)

1. 1

   Slice the onion, pepper and put them in the pan with the golden raisins and the pineapple with the juice.

2. 2

   Cook.

3. 3

   The raisins will plump and the onions and pepper soften.

4. 4

   When you reach the correct softness add the ham steak and cook according to directions.

5. 5

   Mine was 2 minutes each side.

6. 6

   Do Note: This ham was precooked completely and only required heating.

7. 7

   While the onions mix is cooking before adding the ham, mix the mustard to the soy sauce if using the soy, if not, to the Worcestershire sauce.

8. 8

   Whisk until well blended.

9. 9

   Set aside.

10. 10

    After the ham is cooked and you have placed the ham in a warm oven or covered to keep the warmth [note this won't take long at all] simply add the mustard mix to the pan and cook until you reach desired thickness.

11. 11

    When finished put on the ham and serve.

12. 12

    If desired for those who can use it, add a touch of butter to the mustard mix when you add it in and let melt completely while you are cooking.

13. 13

    For those who can't use butter buds.

14. 14

    In a shallow bowl, combine Parmesan cheese, basil, salt if desired and pepper.

15. 15

    Brush cut sides of potato wedges with oil; dip into cheese mixture. place in a greased 8 inch square pan.

16. 16

    Bake, uncovered, at 400 F. for 20-25 minutes or until tender.

17. 17

    Add minced fresh onion if desired, these are great because you just prepare and freeze and just remove from the freezer when needed.

18. 18

    Finely shred or use a ricer while potatoes are still hot. Stir in flour, salt, pepper, cheese and onion.

19. 19

    Form into small balls and drop in oil; fry until slightly golden.

20. 20

    Drain on paper towels, then freeze for tater tot casseroles or to serve alone.

21. 21

    When ready to serve, remove from freezer. Bake in single layers on a greased baking sheet at 400 degrees F. until desired doneness.

22. 22

    In a Dutch oven, bring the first five ingredients to a boil.

23. 23

    Cook and stir until salt and honey are dissolved.

24. 24

    Stir in rosemary.

25. 25

    Remove from the heat; cool to room temperature.

26. 26

    Refrigerate until chilled.

27. 27

    Place a large oven roasting bag inside a second roasting bag; add turkey breast.

28. 28

    Carefully pour brine into bag.

29. 29

    Squeeze out as much air as possible; seal bags and turn to coat.

30. 30

    Place in a roasting pan.

31. 31

    Refrigerate for 8 hours or overnight, turning occasionally.

32. 32

    Line the bottom of a large shallow roasting pan with foil.

33. 33

    Drain turkey and discard brine; place on a rack in prepared pan.

34. 34

    Pat dry.

35. 35

    Bake, uncovered, at 325F for 30 minutes.

36. 36

    Brush with oil.

37. 37

    Bake 1 1/2 to 2 hours longer or until a meat thermometer reads 170F (Cover loosely with foil if turkey browns too quickly.) Cover and let stand for 15 minutes before carving.