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FareShare Gazette -- December 2005 Recipes

FareShare Gazette -- December 2005 Recipes is built on Celery, Onion, Chicken Base, Pickle Juice, and Sour Cream. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1 cup
• 2 tsp
• 3/4 cup
• 1/2 cup
• 2 cup
• 1 tsp
• 1 tsp
• 6 tbsp
• 1 cup
• 3/4 cup
• 1 tbsp

Method (preview)

1. 1

   Cut up the Idaho potatoes and put in large pot with beef stock (bones, etc.) and cover the potatoes and bones with water.

2. 2

   Cook until the potatoes are tender.

3. 3

   Then, add the chicken base and the saut�ed celery and onions.

4. 4

   Add the carrots (after cutting up) and the pickles (after shredding). Add the pickle juice and cook slowly on low heat.

5. 5

   Add some of the pot broth to the sour cream; stir up well and add back into the pot. Bring to a slow boil.

6. 6

   Preheat oven to 350F.; butter and flour large baking sheet (or line with parchment paper).

7. 7

   In another bowl, with an electric mixer, beat together butter and sugar until light and fluffy.

8. 8

   Add eggs and beat until combined well.

9. 9

   Stir in flour mixture to form a stiff dough.

10. 10

    Stir in walnuts and chocolate chips.

11. 11

    Bake 35 minutes or until slightly firm to touch.

12. 12

    Remove from oven and cool for 5 minutes.

13. 13

    Cut into 3/4-inch slices, arrange biscotti, cut side down on baking sheet; bake about 10 minutes longer.

14. 14

    Cool.