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FareShare Gazette -- December 2011 Recipes

A home-style FareShare Gazette -- December 2011 Recipes made with Cream Cheese, Sour Cream, Onion, Milk, and Green Pepper Finely Diced. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 8 oz
• 1/2 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 3 oz
• 1/4 lb
• 2 tbsp
• 1/2 tsp
• 8 oz
• 1/4 tsp
• 1 dash
• 1 oz
• 2 oz
• 32 oz
• 12 oz
• 12 oz
• 6 oz
• 2 1/2 cup
• 1/3 cup
• 1 tbsp
• 1 pinch
• 1 tbsp
• 1/2 cup
• 2 tbsp
• 2 lb

Method (preview)

1. 1

   Mix all ingredients together, place in oven proof greased bowl.

2. 2

   Bake in 350F oven for 30 to 40 minutes or until heated through and cheese is melted and bubbling.

3. 3

   With flat side of meat mallet, pound chicken breasts (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness.

4. 4

   Add chicken to citrus mixture, turning to coat; set aside.

5. 5

   In small pitcher or bowl, combine sugar, 1/8 teaspoon salt, 1/8 teaspoon freshly ground black pepper plus the remaining citrus peels, citrus juices, basil and oil; set aside. (Can be made to this point up to 8 hours ahead.

6. 6

   Cover chicken and citrus sauce and refrigerate.)

7. 7

   Preheat large ridged grill pan or prepare outdoor grill for direct grilling on medium-high.

8. 8

   In 4-quart saucepan filled with 1/2 inch water, place a vegetable steamer.

9. 9

   Heat to boiling on high.

10. 10

    Add chicken to hot grill pan or place on hot grill grate; cook 4 minutes.

11. 11

    Turn chicken over and cook 3 to 4 minutes longer or until no longer pink in center.

12. 12

    While chicken is cooking on second side, add snap peas to steamer; cook 2 to 3 minutes or until tender-crisp.

13. 13

    Fluff couscous and spoon onto large platter; top with chicken and snap peas.

14. 14

    Drizzle sauce over all.

15. 15

    Garnish with citrus slices.

16. 16

    You can do this overnight if it's easier.

17. 17

    Drain and rinse the peas, then put in a stockpot and cover with water (about 2 inches higher than the peas).

18. 18

    Put the ham bone, hock or salt pork in and bring to a boil.

19. 19

    Add the onions, collard greens and pepper.

20. 20

    Reduce heat and cover the pot, leaving the top ajar a bit.

21. 21

    Simmer for at least 1.

22. 22

    5 hours, until the peas are softened. (Yes, the collard greens get cooked that long too!) If you used a meaty ham bone, remove that and let it cool so you can take the meat off it.

23. 23

    Chop the meat and return it to the pot.

24. 24

    Add the contents to a cocktail shaker with plenty of ice.

25. 25

    Shake until good and frothy.

26. 26

    Serve in a frosted glass.

27. 27

    Garnish with freshly grated nutmeg.

28. 28

    Rating: 3

29. 29

    Exported from A Cook's Books - Recipe Management for Macintosh.

30. 30

    Chill juices. Pour into punch bowl, add bourbon and ginger ale. Add garnish of orange slices, lemon slices, pineapple chunks, maraschino cherries, etc.

31. 31

    Over medium-low heat, simmer the apple juice, sugar and lemon juice for 10 minutes (start timing after simmering starts).

32. 32

    Refrigerate to cool then pour into an ice cube tray and freeze until firm (40 to 90 minutes).

33. 33

    Turn the mixture into a bowl and beat with an electric mixer until light, gradually adding the brandy.

34. 34

    Freeze again, this time only until mushy (30 to 40 minutes).

35. 35

    Beat the egg whites and salt until stiff.

36. 36

    Beat the mushy mixture with a spoon.

37. 37

    Fold in the whites with a spoon until all traces of whites disappear.

38. 38

    Pour back into the tray; freeze for 3 hours then cover and leave in the freezer.

39. 39

    "When possible serve them in chilled glasses."