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FareShare Gazette -- December 2004 Recipes

Make FareShare Gazette -- December 2004 Recipes at home with Sugar, Water, Cinnamon, Shortening Like Shortening Butter, and Firmly Packed Brown Sugar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 cup
• 2 cup
• 2 stick
• 1/2 cup
• 1/2 cup
• 3/4 cup
• 1 tsp
• 2 cup
• 1/2 tsp
• 2 tsp
• 1/2 cup
• 1 cup
• 1 tsp

Method (preview)

1. 1

   Wash, and peel apples.

2. 2

   Use an apple corer to remove cores or remove seeds and cores after cutting into rings.

3. 3

   Cut each apple into 1/2-inch thick rings.

4. 4

   Combine sugar, water, food coloring and cinnamon sticks in a large skillet.

5. 5

   Stir over moderately low heat until sugar is dissolved.

6. 6

   Cook 10 minutes over medium heat.

7. 7

   Arrange apple rings in syrup.

8. 8

   Cook, basting frequently with syrup in skillet, until apples are tender, about 6 to 10 minutes.

9. 9

   Remove apples from syrup and use as garnish or serve in syrup as a side dish.

10. 10

    NOTES: Serve chilled as a side dish or in salads or use hot as garnish around roast turkey, ham or pork roast.

11. 11

    Thoroughly cream shortening and sugars; add egg and beat well. Add vanilla and nut meats.

12. 12

    Add sifted dry ingredients; mix well and shape into rolls, 1 1/2 inches in diameter. Roll in waxed paper.

13. 13

    Bake on greased cookie sheet in oven at 375 degrees F. for 10 minutes or until lightly golden around the edges.

14. 14

    Let sit 1 minute before removing to wire racks to cool completely before storing in container with tight fitting lid.

15. 15

    In a small bowl, place the currants and raisins.

16. 16

    Add the wine and stir to combine.

17. 17

    Cover and let stand at room temperature for at least 1 hour or, preferably, overnight.

18. 18

    While the currants and raisins are soaking, prepare the other ingredients.

19. 19

    For the tomatoes, cut about 1/4 inch off the top of the tomato and reserve the cap.

20. 20

    Remove and discard the cores.

21. 21

    Scoop out the pulp and place it in a strainer, allowing it to drain.

22. 22

    Once it's drained, chop the pulp coarsely and reserve the juices.

23. 23

    Set aside.

24. 24

    In a medium skillet, heat the olive oil over medium heat.

25. 25

    Add the rice, onion, almonds, lemon zest and salt.

26. 26

    Saute until the onion is translucent, about 5 minutes.

27. 27

    Drain the currants and raisins, reserving the retsina to soak another batch, if you like; add them to the skillet.

28. 28

    Continue to saute until the liquid is almost completely evaporated, about 3 minutes.

29. 29

    Remove the skillet from the heat and stir in the dill, marjoram and reserved tomato pulp.

30. 30

    Use right away, or allow to cool, then cover and refrigerate for up to 48 hours.

31. 31

    Place the tomatoes in a baking dish large enough to have them fit close together.

32. 32

    Evenly divide the stuffing mixture among the tomatoes.

33. 33

    Replace the tomato caps.

34. 34

    Pour the drained juices from the tomato pulp into the bottom of the pan.

35. 35

    You will need it at least to cover the bottom of the pan; if it does not, add a little water.

36. 36

    Cover with foil and bake 45 minutes or until the rice is al dente (slightly firm to the bite).

37. 37

    Remove the tomatoes from the oven, keep them covered and let them stand for 15 minutes before serving.

38. 38

    COOK'S NOTE: If you use bell peppers, wash them and cut about 1/4-inch from the top and reserve the top.

39. 39

    Remove the core, seeds and ribs.

40. 40

    Omit the tomatoes and do not add the pulp of the tomatoes to the rice mixture.

41. 41

    Place them in a baking dish large enough to fit them close together.

42. 42

    Add about 1/2 inch of water, cover with foil and bake as above.