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FareShare Gazette -- December 2006 Recipes

FareShare Gazette -- December 2006 Recipes is built on Celery, Green Bell Pepper, Butter, Chili Powder, and Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/4 cup
• 1/4 cup
• 1 tbsp
• 1/2 tsp
• 1/8 tsp
• 1/4 cup
• 1/2 cup
• 3/4 tsp
• 1 tsp
• 1 tsp
• 1/8 tsp
• 1/4 tsp
• 1 cup
• 2 tbsp
• 2/3 cup
• 2 tsp
• 2 tsp
• 1/8 tsp
• 1/8 tsp
• 1/2 cup
• 1 1/2 tsp
• 1 tsp
• 1/2 cup
• 1/4 cup
• 4 lb
• 1/2 cup
• 2 cup
• 1 cup
• 21 1/2 oz
• 15 oz
• 1/2 cup
• 1 tbsp
• 1 tsp
• 1 cup
• 1/4 cup
• 3/4 cup
• 1/4 cup
• 1/2 tsp
• 1/4 tsp
• 3 tbsp
• 1 tbsp
• 1 cup
• 2 tsp
• 1 tsp
• 1/3 cup
• 2 tbsp
• 1/3 cup
• 3/4 cup
• 1 pkg
• 1/2 tsp

Method (preview)

1. 1

   In a large skillet, brown sausage over medium heat; remove and keep warm.

2. 2

   Drain drippings.

3. 3

   Add the tomato sauce, chili powder and pepper; mix well.

4. 4

   Stir in macaroni and sausage; heat through.

5. 5

   Sprinkle with cheese; cook until cheese is melted.

6. 6

   Prepare the baking sheets: Line two baking sheets with parchment paper.

7. 7

   Preheat oven to 400 degrees F.

8. 8

   Make the cookie dough: In a medium mixing bowl, combine cornmeal, flour, salt, sugar, baking powder, cayenne and black peppers.

9. 9

   Stir in cheese.

10. 10

    In a small bowl, whisk together the melted butter, egg and water.

11. 11

    Use a wooden spoon to stir the egg mixture into the flour mixture until a smooth ball of dough forms.

12. 12

    Drop rounded teaspoons of dough onto prepared baking sheets.

13. 13

    Bake the cookies: Bake in the middle of the oven until golden -- 12 to 14 minutes.

14. 14

    Remove from baking sheet and cool on a wire rack.

15. 15

    Store in an airtight container for up to 2 days.

16. 16

    In a small saucepan, melt butter. Stir in the flour, salt, pepper and Cajun seasoning until smooth. Gradually add milk, sherry and Worcestershire.

17. 17

    Bring to a boil; cook and stir for 1 minute or until thickened.

18. 18

    Reduce heat; stir in 1/4 cup cheese.

19. 19

    Remove from the heat; set aside.

20. 20

    Place half of the potato slices in a 1-quart baking dish coated with nonstick cooking spray.

21. 21

    Layer with ham, onion and half of the white sauce.

22. 22

    Repeat layers.

23. 23

    Cover and bake at 350 degrees F. for 50-60 minutes or until potatoes are tender.

24. 24

    Uncover; sprinkle with the remaining cheese.

25. 25

    Bake 5-10 minutes longer or until cheese is melted.

26. 26

    NOTES: When you don't want to bake a ham for Easter, this is a nice alternative suggests Mark.

27. 27

    It also is a nice use for leftover ham.

28. 28

    If using venison, mix 1/2 cup vinegar and water. Soak venison in mixture for 2 hours, then rinse before adding to crockpot.

29. 29

    Place meat in crockpot; add vinegar, beef broth, water (to cover) and bay leaves.

30. 30

    Cover and cook on LOW for 9 to 11 hours, until meat is very tender.

31. 31

    After cooking shred meat with a fork, removing fat and bones; retain about

32. 32

    Combine shredded meat and 1 cup cooking juice with remaining ingredients in the slow cooker.

33. 33

    Cover and cook on LOW for 3 to 4 hours.

34. 34

    In large bowl, beat butter or margarine on medium speed for 30 seconds.

35. 35

    Add half the flour, the cornmeal, sugar, egg white, lemon zest, vanilla, cinnamon and nutmeg.

36. 36

    Beat until thoroughly combined.

37. 37

    Stir in remaining flour and almonds. Mix well.

38. 38

    Place dough by large tablespoonful on ungreased baking sheet.

39. 39

    Bake in preheated oven for about 10 minutes or until golden.

40. 40

    Let cool on wire rack.