← All recipes

FareShare Gazette -- February 2006 Recipes

FareShare Gazette -- February 2006 Recipes comes together with Whole Wheat Flour Plus, Whole Wheat Flour, Nutritional Yeast, Lemon Juice, and Warm Water. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 cup
• 1 tbsp
• 1/2 cup
• 2 tbsp
• 1 1/2 cup
• 1 tsp
• 1 tsp
• 1/4 cup
• 8 slice
• 4 slice
• 1 cup
• 1 cup
• 32 oz
• 1/2 cup
• 28 oz
• 1 cup
• 3 tbsp
• 1 cup
• 8 oz
• 1 1/4 cup
• 3/4 cup
• 3 tbsp
• 2 tbsp
• 1 tbsp
• 1 lb
• 2 tsp
• 1 1/4 cup
• 40 g
• 20 g
• 1 cup
• 2 tbsp
• 1 cup
• 2 tbsp
• 2 cup
• 1 tsp
• 1/2 tsp
• 1/2 cup
• 2 cup
• 1 tbsp
• 1 cup
• 1/2 cup
• 3/4 cup
• 3/4 cup
• 1/4 cup
• 2 tbsp
• 1 1/2 lb
• 3 tbsp
• 2 tbsp
• 1/2 tsp
• 2 tbsp
• 1/3 cup
• 1 tbsp
• 1 pinch
• 1 can
• 1 can
• 2 tbsp
• 1 tbsp
• 1 tsp
• 2 1/2 tbsp
• 1/2 cup

Method (preview)

1. 1

   Pour into a 9-inch square pan; it looks a bit soupy but don't worry.

2. 2

   Bake at 350 degrees F. for one hour (+ 15-20 minutes) until golden brown.

3. 3

   The top will be firm, but inside will still be liquidy - this is OK, as it cools to a pate-like consistency.

4. 4

   Refrigerate and serve cold.

5. 5

   Use this on vegan crackers or as a spread for sandwiches.

6. 6

   Hope you like it.

7. 7

   1. Spread butter on one side of each slice of bread. Spread other side of each bread slice with Russian dressing.

8. 8

   Heat 12-inch skillet or griddle over medium heat until hot.

9. 9

   Cook 2 sandwiches in hot skillet 4 to 8 minutes, turning once, until golden brown.

10. 10

    Meanwhile, make remaining 2 sandwiches. Cook remaining 2 sandwiches as directed. Serve hot sandwiches with dill pickle spears.

11. 11

    In 3- to 4-quart slow cooker, mix potatoes, onion, celery, broth and water.

12. 12

    Cover; cook on Low heat setting for 6 to 8 hours.

13. 13

    In small bowl, mix flour into milk; stir in potato mixture.

14. 14

    Increase heat setting to High.

15. 15

    Cover; cook for 20 to 30 minutes or until mixture thickens.

16. 16

    Stir in cheese until melted.

17. 17

    Garnish individual servings with bacon and green onions.

18. 18

    Sprinkle with pepper if desired.

19. 19

    Place rice and 2 1/2 cups water in a 2- to 3-quart pan; bring to boil over high heat.

20. 20

    Reduce heat and simmer, covered, until liquid is absorbed, about 20 minutes.

21. 21

    2. Meanwhile, stir broth, cornstarch, lemon juice, 2 tablespoons soy sauce, honey and ginger until smooth; set aside.

22. 22

    Cut chicken crosswise into 1/2-inch-wide strips.

23. 23

    Place wok or stir fry pan over high heat.

24. 24

    When hot, add oil, then chicken.

25. 25

    Stir often until chicken is no longer pink in center, 2 to 3 minutes.

26. 26

    Lift out and cover to keep warm.

27. 27

    To wok, add bell pepper, bok choy, and 2 tablespoons water.

28. 28

    Cover tightly and cook until bell pepper is barely tender-crisp to bite, 1 1/2 to 2 minutes; lift out and set aside.

29. 29

    5. Stir broth mix, then pour into wok and stir bubbling, about 1 minute.

30. 30

    Gently mix in chicken and veggies.

31. 31

    Spoon rice into center of a platter and arrange chicken mix alongside, placing bok choy around rim of platter.

32. 32

    Add the soy sauce to taste.

33. 33

    Heat the milk.

34. 34

    Add chocolate, broken into small pieces.

35. 35

    Heat on low heat for 10 minutes.

36. 36

    Add sugar, stirring slowly.

37. 37

    Remove from heat. Whip and serve immediately.