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FareShare Gazette -- February 2005 Recipes

This FareShare Gazette -- February 2005 Recipes recipe uses Butter, Flour, Salt, Milk, and Parmesan Cheese. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 tbsp
• 2 tbsp
• 1/2 tsp
• 1 cup
• 1/4 cup
• 3 lb
• 1/2 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1 1/2 tsp
• 1/2 tsp
• 1/8 tsp
• 8 oz
• 1/4 cup
• 2 tbsp
• 10 oz
• 1/2 tsp
• 3/4 tsp
• 1 1/2 tsp
• 1 lb
• 1/2 cup
• 2 cup
• 8 oz
• 1/2 cup
• 8 oz
• 1/2 tsp
• 1 pkg
• 1/2 cup
• 1 dash
• 1 dash
• 1 dash
• 2 cup
• 1/2 cup
• 3 tbsp
• 1 dash
• 1 dash
• 2 tbsp
• 1 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 5 cup
• 2 tbsp
• 2 tbsp
• 1/3 cup

Method (preview)

1. 1

   In a small saucepan, melt butter over medium low heat.

2. 2

   Whisk in flour and salt to make a paste.

3. 3

   Gradually whisk in milk.

4. 4

   Stirring constantly, cook until sauce is thick enough to coat the back of a spoon.

5. 5

   Arrange fish in pan and cover with shrimp. Pour white sauce over shrimp.

6. 6

   Sprinkle with grated cheese.

7. 7

   Cut chicken wings into three sections; discard wing tips.

8. 8

   Place wings in a greased 15-inch x 10-inch baking pan.

9. 9

   Bake at 350F. for 35 to 40 minutes or until juices run clear.

10. 10

    In a bowl, combine the remaining ingredients.

11. 11

    Pour 1/2 cup into a 3-quart slow cooker.

12. 12

    Drain chicken wings; add to slow cooker.

13. 13

    Drizzle with remaining sauce.

14. 14

    Cover and cook on low for 1 hour, basting occasionally.

15. 15

    1. Cook noodles according to package directions. Drain; set aside.

16. 16

    2. Meanwhile, combine water and flour in small bowl; whisk until smooth.

17. 17

    Slowly whisk in beef broth, wine, Worcestershire sauce and sugar; set aside.

18. 18

    Spray large skillet with nonstick cooking spray; add oil.

19. 19

    Heat over high heat until hot.

20. 20

    Add mushrooms and garlic; cook 2 minutes.

21. 21

    Reduce heat to medium-high; cook 3 to 4 minutes or until tender.

22. 22

    Place in separate bowl; set aside.

23. 23

    Recoat skillet with nonstick cooking spray.

24. 24

    Brown sirloin strips over high heat 2 to 3 minutes.

25. 25

    Add green onions, bay leaf; mushrooms and broth mixture.

26. 26

    Bring to a boil.

27. 27

    Reduce heat to medium-low; simmer, uncovered, 30 minutes or until meat is tender.

28. 28

    Discard bay leaf.

29. 29

    Remove from heat; add parsley.

30. 30

    Sprinkle with pepper to taste.

31. 31

    Let stand 10 minutes before serving.

32. 32

    Spoon over egg noodles.

33. 33

    Dissolve Jell-O in water. Add pineapple and blackberries. Pour into a dish.

34. 34

    Congeal in refrigerator covered.

35. 35

    Mix together topping ingredients of sour cream, sugar, cream cheese and vanilla. Spoon onto top of congealed Jell-O. Spread out evenly. Sprinkle with nuts.

36. 36

    Use juice from can of blackberries and enough water to make 2 cups to boil and make Jell-O.

37. 37

    Crank your grill up to full power for 15 minutes to get the grates super hot, then drop the pork in at the front edge of the grill.

38. 38

    Immediately turn down the heat on the rear burner and turn it off on the front two.

39. 39

    Turn the pork about once very 30 minutes. The overall cook time should be between 2 and 2.5 hours.