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FareShare Gazette -- December 2011 Recipes

Make FareShare Gazette -- December 2011 Recipes at home with All Purpose Flour, Baking Soda, Baking Powder, Cinnamon, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Cream together the shortening, sugar and eggs. Beat in the molasses.

2. 2

   Alternately stir in the sifted dry ingredients and the sour milk.

3. 3

   Pour the batter into a 12-cup muffin tin and bake at 350F for 25 to 30 minutes or until done.

4. 4

   Serve these warm with creamy butter and hot tea."

5. 5

   Amount Measure Ingredient -- Preparation Method

6. 6

   1 pound mixed dark greens -- washed, stems removed and cut into broad ribbons

7. 7

   [about a heaping 1/2 cup]

8. 8

   To flour fingers: all-purpose flour, as needed

9. 9

   To serve

10. 10

    1. Preheat the oven to 375 degrees F. Grease a 10-inch straight-sided skillet or baking pan with 2 tablespoons of the olive oil.

11. 11

    In a deep-sided saut� pan at least 12 inches wide, heat 1/3 cup olive oil over medium heat.

12. 12

    Add the leeks and cook, stirring occasionally, until they have softened but not colored, about 10 minutes.

13. 13

    Add as many of the greens as can fit in the pot, along with 1 teaspoon salt.

14. 14

    Stir and cover until the greens have wilted, 2 to 3 minutes.

15. 15

    Add the remaining greens, stir; cover until they have wilted, another 2 to 3 minutes.

16. 16

    Remove from the heat and stir in the scallions, dill and parsley.

17. 17

    Transfer the mixture to a colander set over a bowl and let cool to room temperature.

18. 18

    2. Meanwhile, in a large bowl, mix the kefalograviera, ricotta and manouri.

19. 19

    Squeeze excess liquid from the cooled greens and add them to the cheeses.

20. 20

    Season to taste with salt and pepper. Stir in the eggs and set aside.

21. 21

    In a small saucepan, heat the milk over medium heat until it starts to bubble.

22. 22

    Whisk in the cornmeal and 1 teaspoon salt.

23. 23

    Continue stirring as the mixture thickens into an almost unstirrable paste.

24. 24

    Remove from the heat.

25. 25

    With lightly floured fingers, press half of the mixture into a thin layer across the bottom of the prepared pan.

26. 26

    Top with the greens and cheese filling, spreading each evenly to the edges.

27. 27

    Stir about 1/2 cup water into the remaining cornmeal to make a milkshake-thick batter (there will be a few lumps).

28. 28

    Pour the thinned batter across the filling (some greens will poke through).

29. 29

    Drizzle the remaining tablespoon of olive oil across the top of the pie.

30. 30

    Bake until firm and golden brown around the edges, about 1 hour.

31. 31

    4. Serve warm or at room temperature, with Greek yogurt on the side.