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FareShare Gazette -- August 2009 Recipes

FareShare Gazette -- August 2009 Recipes comes together with Reduced Sodium Soy Sauce, Worcestershire Sauce, Garlic Powder, Onion, and Jalapeno Pepper Seeded And Chopped. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3 tbsp
• 1 tbsp
• 1/4 tsp
• 1/4 cup
• 4 tsp
• 6 tsp
• 1/4 cup
• 1/4 cup
• 3 cup
• 2 cup
• 1/2 cup
• 1/4 cup
• 1/2 cup
• 1 tsp
• 1 cup
• 8 oz
• 1 stick
• 5 tbsp
• 1 pinch
• 8 oz
• 1 cup
• 2 tbsp
• 1 1/2 cup
• 2 tbsp
• 2 tsp
• 1 tsp
• 1 1/2 cup
• 2 cup
• 1 tbsp
• 1 tbsp
• 1/2 tsp
• 1/4 tsp
• 1/8 tsp
• 1/8 tsp

Method (preview)

1. 1

   In a large resealable plastic bag, combine the soy sauce, Worcestershire sauce and garlic powder; add the chicken.

2. 2

   Seal bag and turn to coat; set aside.

3. 3

   Remove and keep warm.

4. 4

   Drain and discard marinade.

5. 5

   In the same skillet cook chicken in remaining butter over Medium heat for 4-5 minutes on each side or until juices run clear.

6. 6

   Spoon vegetable mixture over each chicken breast; sprinkle with cheese.

7. 7

   Cover and cook for 1-2 minutes or until cheese is melted.

8. 8

   Put 3 cups of coconut milk diluted with 2 cups water into a large pot.

9. 9

   Add the rice and bring to a boil. Boil for 7-10 minutes or until the rice is half done.

10. 10

    Stir in the whole corn, creamed corn, sugar and salt, and simmer, stirring occasionally, for 10 minutes more or until the rice and corn are fully cooked.

11. 11

    Mix in the undiluted coconut milk and simmer, while stirring, for 1-2 minutes more.

12. 12

    When the dough is ready to be worked, sprinkle sufficient flour over the table and gently roll the dough out, extending it in every direction.

13. 13

    Using butter, thoroughly grease a tart pan or 8 or 9-inch pie dish and carefully place the rolled dough into it.

14. 14

    The dough must be handled with the fingers at all times.

15. 15

    Trim the edges in a decorative manner, cover the pastry shell with aluminum foil, and place in the oven at 250F degrees for about 12 minutes.

16. 16

    Wash and trim the leaks. Slice them two inches long and boil them for about 25 minutes. Drain them thoroughly.

17. 17

    Beat the eggs in a bowl, add the white sauce, cream cheese, leeks, and salt and pepper, and blend everything together until it turns into a homogeneous mixture.

18. 18

    Pour this mixture into the precooked tart or pie shell, smoothing it with a fork.

19. 19

    Bake at 350F for about 30 minutes.

20. 20

    Serve it hot or cold depending on the season.

21. 21

    To serve cold, chill 1 hour or more.

22. 22

    Dissolve the corn starch into a half cup of milk.

23. 23

    Melt the butter in a medium-size stainless steel pan over medium-heat.

24. 24

    When the butter begins foaming, add the milk and corn starch and stir continuously. add the rest of the milk, salt, pepper, and nutmeg and continue stirring until the sauce comes to a boil.

25. 25

    Lower the heat and continue stirring until the sauce thickens.

26. 26

    The sauce is ready when it is smooth and thick.

27. 27

    1. Preheat oven to 200F. Cut tomatoes into 1/4-inch-thick slices. Sprinkle both sides of tomatoes evenly with salt and pepper.

28. 28

    Pour buttermilk into a shallow dish or pie plate.

29. 29

    Stir together cornmeal, Creole seasoning and 1 cup flour in another shallow dish or pie plate.

30. 30

    Pour oil to a depth of 2 inches in a large cast-iron skillet; heat over medium heat to 350F.

31. 31

    Fry tomatoes, in batches, 2 to 3 minutes on each side or until golden.

32. 32

    Drain on paper towels.

33. 33

    Transfer to a wire rack; keep warm in a 200F oven until ready to serve.

34. 34

    Sprinkle with salt to taste.

35. 35

    Serve with Bread-and-Butter Pickle R�moulade.

36. 36

    Garnish, if desired.