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FareShare Gazette -- February 2007 Recipes

FareShare Gazette -- February 2007 Recipes is built on Butter, Water, Salt, Parmesan Cheese, and Olive Oil. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Heat the cream, beat the eggs and yolk; mix together with the papaya puree, salt, sugar, orange juice and grated orange rind until well blended.

2. 2

   Pour into individual custard cups and place in a pan of hot water.

3. 3

   Bake at 325F for 40 to 45 minutes or until a toothpick comes away clean when inserted in the custard.

4. 4

   Amount Measure Ingredient -- Preparation Method

5. 5

   SEASONING MIX

6. 6

   Place the creamy mixture ingredients in a blender and puree until smooth and creamy; set aside.

7. 7

   Preheat a heavy 5-quart pot, preferably non-stick, over high heat to 350 degrees F, about 4 minutes.

8. 8

   Add the onions, celery and 2 tablespoons of the seasoning mix; cook, checking the bottom of the pot occasionally for sticking, until the vegetables start to brown, about 8 minutes.

9. 9

   Add the apple juice, clear the bottom of the pot of any brown bits, then add the mushrooms and the remaining seasoning mix.

10. 10

    Stir and cook until most of the liquid evaporates, about 7 to 8 minutes.

11. 11

    Add all the greens and 3 cups of the stock, stir and cook for 6 minutes.

12. 12

    Add the pureed creamy mixture and stir well.

13. 13

    CAUTION: Dishes using these creamy mixtures can "break" or curdle easily if they are brought to a full boil.

14. 14

    Therefore, bring the liquid just to a gentle boil, stir immediately, then reduce the heat to low and simmer, stirring occasionally, for 10 minutes.

15. 15

    Add the remaining 1/2 cup stock, stir, and add the fettuccine.

16. 16

    Stir and cook until the pasta is heated throughout, about 5 to 6 minutes.

17. 17

    Serve immediately.

18. 18

    Cover prunes with water and stew until soft.

19. 19

    Allow to cool.

20. 20

    Reserve 1/4 of the water and run the remainder through a food processor.

21. 21

    Sift together dry ingredients. Beat egg with oil, then add and mix in molasses, prune pulp, prune water and soured milk.

22. 22

    Add dry ingredients to liquids and mix thoroughly. Pour into pan and bake for 1 hour 15 minutes. Let cool in pan.