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FareShare Gazette -- February 2008 Recipes

This FareShare Gazette -- February 2008 Recipes recipe uses Honey, Sugar, Salt, Freshly Ground Pepper, and Vegetable Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/4 cup
• 1 tbsp
• 1 tsp
• 1/4 tsp
• 1/2 cup
• 6 tbsp
• 1 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1 tsp
• 2 tbsp
• 2 tbsp
• 1 cup
• 2 tsp
• 1 tbsp
• 4 cup
• 2 tbsp
• 1/2 tbsp
• 2 tbsp
• 14 1/2 oz
• 1/4 cup
• 1 cup
• 1 tsp
• 1 can
• 2 cup
• 1 tsp
• 1/2 lb
• 5 1/2 oz
• 1/2 cup
• 2 lb
• 1/2 cup
• 1/4 cup
• 1/2 tsp
• 1 cup
• 1 tbsp
• 16 oz
• 8 oz
• 1/4 tsp
• 1/2 lb
• 1 tsp
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 2 cup
• 1/2 cup
• 2 tbsp
• 2 tbsp
• 3 tbsp
• 1 can
• 1 can
• 1 can
• 2 can
• 1 tsp
• 1 pinch

Method (preview)

1. 1

   Start with this one to one ratio and add more honey or more tahini to taste.

2. 2

   Start with a measuring cup and pour in 1/4 cup of the honey.

3. 3

   Spoon in the tahini on top to the 1/2 cup mark and then stir to combine well.

4. 4

   Serve on slices of whole grain bread or toast. (Try adding slices of banana for another great taste.)

5. 5

   Tahinomelo can be stored unrefrigerated for several days, well covered.

6. 6

   Stir before using.

7. 7

   Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves.

8. 8

   Add ingredients in proper order for your breadmaker. Bake on white bread setting, medium crust.

9. 9

   NOTE - Watch the doughball carefully and add flour or water as needed to make a smooth ball.

10. 10

    Drain canned tomatoes, reserving liquid. Finely chop tomatoes, add reserved liquid and add enough water to total 1 1/2 cups.

11. 11

    Dissolve yeast in warm water with 1 teaspoon of sugar. Combine tomatoes, sugar, oil, herbs and salt. Stir in yeast mixture.

12. 12

    Stir in as much flour as you can with a spoon.

13. 13

    Turn out onto floured surface and knead for 3-5 minutes, using enough remaining flour to form a moderately soft dough.

14. 14

    Place dough in a lightly greased bowl, turning once to grease surface.

15. 15

    Cover and chill for 2 to 24 hours.

16. 16

    Punch dough down. Divide in half. Cover and let rest for 10 minutes.

17. 17

    Shape dough into golf-ball-size rolls. Cover and let rise till doubled (about 45 minutes).

18. 18

    Brush tops with the beaten egg mixed with 1 tablespoon water. Bake in a 400 degree F. oven for 12-15 minutes or until done.

19. 19

    One can mix the dough in the breadmaker on Manual cycle, then remove the dough and split it into muffin pans and bake in oven.

20. 20

    Mix baking soda into soup, then mix all ingredients thoroughly.

21. 21

    Pour into buttered 9x5-inch loaf pan.

22. 22

    Bake at 325 F for about 1 hour.

23. 23

    Test till toothpick comes out clean.

24. 24

    Wrap in foil and store in refrigerator.

25. 25

    It will age and become very moist.

26. 26

    Divide dough into 6 pieces.

27. 27

    On floured surface, with floured rolling pin, roll each piece of dough into 7-inch round.

28. 28

    Top left half of each round with cheese mixture, dividing evenly.

29. 29

    Moisten edges with water; fold right side of dough over so edges meet.

30. 30

    Press edges to seal; crimp.

31. 31

    Place on large baking sheet; with scissors, make three 1/2-inch slits in top of each.

32. 32

    Bake 20 to 25 minutes or until well-browned. Cool briefly before serving.