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FareShare Gazette -- February 2007 Recipes

A home-style FareShare Gazette -- February 2007 Recipes made with Celery, Onion, Salt, Bread Crumbs, and Celery Chopped Pimiento Chopped. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/3 cup
• 1 tsp
• 1/2 tsp
• 3 tbsp
• 1/3 cup
• 1 lb
• 1/2 tsp
• 1/4 tsp
• 1/4 tsp
• 1/8 tsp
• 3 cup
• 2 cup
• 1 1/2 tsp
• 2 tbsp
• 1/4 cup
• 1/2 tsp
• 1 lb
• 4 tbsp
• 1/2 tsp
• 4 slice
• 3/4 cup

Method (preview)

1. 1

   Brush halves with lemon juice and stuff with mixture of 1 can of crab meat, 1/3 cup chopped celery, 2 tablespoons chopped pimiento, 1 teaspoon chopped onion, 1/2 teaspoon salt, 1/2 cup mayonnaise.

2. 2

   Top with 3 tablespoons bread crumbs.

3. 3

   Bake ten minutes at 400 degrees F; add 2 tablespoons slivered almonds and bake for five minutes more.

4. 4

   Partially freeze beef. Thinly slice across the grain into long strips 1/8- inch thick and 3 inches wide.

5. 5

   Combine paprika, oregano, chili powder, garlic powder, black pepper, red pepper and dry mustard. Coat strips of meat with spice mixture.

6. 6

   Spray large, heavy skillet with nonstick spray coating. Preheat pan over high heat.

7. 7

   Add meat; cook, stirring for 5 minutes.

8. 8

   Add potatoes, onion, broth and garlic.

9. 9

   Cook covered, over medium heat for 20 minutes.

10. 10

    Stir in carrots, lay greens over top and cook, covered, until carrots are tender, about 15 minutes.

11. 11

    Bring 2 quarts water to boil in a Dutch oven or large, deep saute pan with a lid.

12. 12

    Add salt and greens and stir just until wilted.

13. 13

    Cover and cook until greens are just tender, about 7 minutes.

14. 14

    Drain into a colander.

15. 15

    Rinse cooking pot with cold water to cool it, then fill with cold water.

16. 16

    Add greens to water to stop cooking.

17. 17

    Return clean pan to heat and melt butter over medium heat. Add shallots and cook, stirring frequently, until light brown, 3 to 4 minutes.

18. 18

    Add greens and stir to coat with fat.

19. 19

    Stir in the cream, sugar, thyme and nutmeg.

20. 20

    Cover and cook until greens are heated through, about 2 minutes.

21. 21

    Remove lid and cook another minute or two if necessary, until excess liquid has cooked away and cream is slightly thickened.

22. 22

    Season to taste with salt and pepper.

23. 23

    Scrub the potatoes under cold water and cut them into small pieces.

24. 24

    Boil the potatoes in water with a little salt and 1/2 teaspoon turmeric for 10- 15 minutes or until tender.

25. 25

    Drain the potatoes well, then mash.

26. 26

    Put aside.

27. 27

    Heat the oil in a skillet and fry the dried chilies and curry leaves until the chilies are nearly burnt.

28. 28

    Add the onions, green chilies, fresh coriander, remaining turmeric and spice seeds and cook until the onions are soft.

29. 29

    Fold in the potatoes and add a few drops of water.

30. 30

    Cook over a low heat for about 10 minutes, stirring well to ensure the spices are evenly mixed.

31. 31

    Add lemon juice to taste, and serve.

32. 32

    Peel, core and slice the apples like you would for a pie. Add the lemon juice, brown sugar and nuts; mix lightly.