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FareShare Gazette -- December 2005 Recipes

A home-style FareShare Gazette -- December 2005 Recipes made with Low Fat Chicken Broth, Cream Of Chicken Soup, Water, Lemon Juice, and Garlic Powder. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 cup
• 2 can
• 1/2 cup
• 1/4 cup
• 1 1/2 tsp
• 8 cup
• 1/4 cup
• 1 1/2 lb
• 1/2 cup
• 1 lb
• 8 cup
• 1 cup
• 1 cup
• 1 tsp
• 1/4 tsp
• 3/4 lb
• 2 tbsp
• 1 1/2 lb
• 1 1/2 tsp
• 1/4 tsp
• 1/4 cup
• 750 g
• 2 cup
• 1 1/4 cup
• 1/2 tbsp
• 1/2 tbsp
• 3/4 tsp
• 1 cup
• 1 cup
• 1/2 cup
• 1/4 tsp
• 3/4 cup
• 1/2 cup
• 1/2 cup
• 2 tbsp
• 1 tsp
• 550 g
• 450 g
• 2 tsp
• 675 g
• 3 cup
• 1/2 cup
• 1/2 cup
• 1 1/2 cup
• 1/2 tsp
• 2 cup
• 1 cup
• 2 tbsp
• 2 slice
• 1/2 cup
• 2 cup
• 2 tbsp
• 1 tbsp
• 1/2 cup
• 1/4 cup
• 3 lb
• 1/3 cup
• 1 tsp
• 1/4 tsp
• 2 tbsp

Method (preview)

1. 1

   Heat all ingredients until cabbage is cooked. and the rest of the ingredients are blended.

2. 2

   If desired add a little shredded cheese, either to the pot of soup or sprinkle on top of each bowl.

3. 3

   MIX soup, water, lemon juice, mustard, garlic and carrots in slow cooker.

4. 4

   Add chicken and turn to coat.

5. 5

   Serving Ideas: Serve with a tossed green salad. For dessert serve chocolate pudding.

6. 6

   Heat onion in a large skillet and add chicken; stir fry until chicken is white and cooked through.

7. 7

   Cook spinach with coconut milk; add to chicken.

8. 8

   Season with salt and pepper and garnish coconut chicken with nuts.

9. 9

   Assemble ingredients in Slow Cooker. Cover and cook on low 8-10 hours or until beans are tender.

10. 10

    Cut each chicken leg at joint to separate drumstick and thigh.

11. 11

    Remove skin and fat from chicken pieces.

12. 12

    In 8-quart Dutch oven, over Medium-High heat, in hot olive oil cook onions, turning occasionally, until golden.

13. 13

    With slotted spoon, remove to bowl.

14. 14

    In oil left in Dutch oven over Medium-High heat, cook brisket until browned on all sides.

15. 15

    Add bay leaf and 4 cup water.

16. 16

    Over High heat, heat to boiling.

17. 17

    Cover and bake in 375 F. oven for 1 hour.

18. 18

    Meanwhile, peel carrots and cut each in quarters.

19. 19

    Cut each leek lengthwise in half, rinse well with cold running water to remove any sand.

20. 20

    Cut cabbage into 6 wedges.

21. 21

    After brisket has baked for 1 hour, cut each unpeeled potato in half.

22. 22

    To Dutch oven add potatoes, carrots, leeks, cabbage, browned chicken legs, onions, salt, chicken bouillon and pepper.

23. 23

    Cover Dutch oven and bake for 1 1/2 hours longer, stirring occasionally or until meat and vegetables are tender.

24. 24

    To serve, discard bay leaf. Remove brisket to cutting board. Thinly slice.

25. 25

    Place meat, chicken, vegetables and broth in 6 large soup bowls. Garnish with parsley or thyme. Serve with knife, fork and spoon.

26. 26

    Combine crumbs and butter. Press onto bottom of a 9-inch springform pan.

27. 27

    Beat cream cheese until fluffy. Gradually add Eagle Brand concentrated milk and eggs. Stir in cranberries. Pour into prepared pan.

28. 28

    Bake in preheated 325 F. (160 C.) oven for 45 to 50 minutes or until set.

29. 29

    Cool thoroughly and refrigerate overnight.