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FareShare Gazette -- December2009 Recipes

This FareShare Gazette -- December2009 Recipes recipe uses Flour, Butter Softened, Sugar, Vanilla Extract, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 3/4 cup
• 1/4 lb
• 1/2 cup
• 1 tsp
• 1 pinch
• 500 g
• 14 oz
• 2 tsp
• 4 lb
• 3 tbsp
• 4 cup
• 1 tbsp
• 1 box
• 1 tbsp
• 1/3 cup
• 2 pkg
• 2 1/2 cup
• 1 1/2 cup
• 12 oz
• 1 1/4 lb
• 1/2 cup
• 1 tsp
• 1/4 tsp
• 28 oz
• 1 cup
• 3 tbsp
• 1 cup
• 1 cup
• 2 tsp
• 1 tsp
• 2 tsp
• 5 cup
• 1 cup
• 2 tsp

Method (preview)

1. 1

   In a medium mixing bowl, mix cherries and nuts with 2 tablespoons of the flour.

2. 2

   Use a wooden spoon and mix until fruit and nuts are coated.

3. 3

   Set aside.

4. 4

   With an electric mixer, cream butter, sugar and vanilla until light. Add eggs and mix until blended.

5. 5

   On low speed, gradually add the remaining flour and salt to make a soft dough. Stir in floured nuts and cherries.

6. 6

   Bake for 12 to 15 minutes or until lightly browned. Remove cookie sheet from the oven.

7. 7

   Using a metal spatula, remove cookies from the cookie sheet and place on wire cooking racks.

8. 8

   Cool. Serve plain, dust with confectioner's sugar or frost with lemon confectioner's sugar icing.

9. 9

   Slice the chicken livers in half and remove any fat; set aside.

10. 10

    Melt the butter in a large skillet over medium heat. Cook the onions, garlic and celery, covered, 4 to 5 minutes.

11. 11

    Add the livers and all the seasonings. Stir in the lemon rind. Cover and cook for 15 minutes over medium heat, stirring occasionally.

12. 12

    Pour in the wine and cognac; cover and continue cooking for 5 to 6 minutes.

13. 13

    Transfer the mixture to a food processor and blend until well-incorporated and smooth.

14. 14

    Add the sour cream and continue mixing for several minutes. Pour into a serving bowl and chill overnight.

15. 15

    Serve on toasted French bread or on crackers. Accompany with various condiments.

16. 16

    Recipe By: Cook's Country TV

17. 17

    Serving Size: 8 Preparation Time:0:00

18. 18

    Categories: Volume 12-12 Dec 2009

19. 19

    Amount Measure Ingredient -- Preparation Method

20. 20

    4 pounds boneless beef chuck-eye roast -- trimmed and cut into 1-inch pieces

21. 21

    2 tablespoons yellow corn muffin mix 1.

22. 22

    Process tomatoes and chipotle in food processor until smooth.

23. 23

    Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes.

24. 24

    Transfer bacon to paper towel-lined plate and reserve 3 tablespoons bacon fat.

25. 25

    Pat beef dry with paper towels and season with salt and pepper.

26. 26

    Heat 1 tablespoon reserved bacon fat in empty Dutch oven over medium-high heat until just smoking.

27. 27

    Brown half of beef, about 8 minutes.

28. 28

    Transfer to bowl and repeat with additional tablespoon bacon fat and remaining beef.

29. 29

    Add remaining bacon fat, onion and jalape�o to empty Dutch oven; cook until softened, about 5 minutes.

30. 30

    Stir in chili powder, cumin, oregano and garlic; cook until fragrant, about 30 seconds.

31. 31

    Stir in water, pureed tomato mixture, bacon, browned beef and sugar; bring to boil.

32. 32

    Reduce heat to low and simmer, covered, for 1 hour.

33. 33

    Skim fat and continue to simmer uncovered until meat is tender, 30 to 45 minutes.

34. 34

    Ladle 1 cup chili liquid into medium bowl and stir in muffin mix; cover with plastic wrap.

35. 35

    Microwave until mixture is thickened, about 1 minute.

36. 36

    Slowly whisk mixture into chili and simmer until chili is slightly thickened, 5 to 10 minutes.

37. 37

    Season with salt and pepper.

38. 38

    Serve. (Chili can be refrigerated for up to 3 days.)

39. 39

    Amount Measure Ingredient -- Preparation Method

40. 40

    1 box chocolate cake mix -- (18.25 ounces)