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FareShare Gazette -- February 2008 Recipes

This FareShare Gazette -- February 2008 Recipes recipe uses Olive Oil, Yellow Onion, Green Onion, Green Sweet Bell Pepper, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 tbsp
• 1 cup
• 1 cup
• 1/2 cup
• 2 tsp
• 1/4 tsp
• 1 cup
• 2 tbsp
• 2 cup
• 3/4 cup
• 1 dash
• 1 slice
• 1 tbsp
• 1/2 cup
• 1 tbsp
• 1 tsp
• 1/2 cup
• 4 tbsp
• 1 can
• 4 tbsp
• 2 tbsp
• 14 oz
• 1/4 tsp

Method (preview)

1. 1

   Cut off the stems of the eggplants and cut them in half, lengthwise.

2. 2

   Boil in salted water until tender, about 10 minutes.

3. 3

   Remove and drain.

4. 4

   Scoop out most of the center of each and coarsely chop the scrapings.

5. 5

   Set aside.

6. 6

   In the oil, saute the yellow and green onions, parsley, green pepper, garlic, thyme, bay leaves, ham, salt, pepper, Tabasco, Worcestershire and eggplant scrapings.

7. 7

   Simmer gently for 1/2 hour.

8. 8

   Take off the burner and stir in the eggs and then the bread crumbs.

9. 9

   In a separate pan, saute the shrimp in 2 tablespoon butter for 2 minutes or until it changes color.

10. 10

    Add to the eggplant mixture along with the crab meat.

11. 11

    Divide the mixture among the eggplant boats and sprinkle with cheese.

12. 12

    Place on a greased baking sheet and bake at 350 degrees F. for 30-40 minutes or until the top is browned.

13. 13

    Place all the ingredients, including the raisins in about 750 ml (3 cups) water, bring to the boil and simmer for 15 to 20 minutes.

14. 14

    If there is still excess water in the pot when the rice is tender, pour it out carefully.

15. 15

    Cover and keep warm.

16. 16

    Heat the oil in a frying pan; add the garlic, onion and curry powder.

17. 17

    Cook over medium heat for three minutes, then add the minced meat.

18. 18

    Fry until the meat is almost done then, using your hands, squeeze the milk from the bread.

19. 19

    Discard the milk and add the bread, vinegar, lemon juice, sugar and chutney to the mince.

20. 20

    Fry for a minute or so and then remove from heat.

21. 21

    Take a pie dish and place three bay leaves, two wheels of orange and two wheels of lemon at the bottom.

22. 22

    Now scoop the mince mixture into the dish.

23. 23

    Decorate the sides of the dish with the rest of the lemon and orange wheels, wedging them between the mince and the sides of the dish so that only a third protrudes.

24. 24

    If you like using almonds, push them into the mince.

25. 25

    Beat the eggs and 125 ml (1/2 cup) milk; pour over the meat.

26. 26

    Put three bay leaves on top of the milk mixture.

27. 27

    Place the dish uncovered in the oven and cook for 30 minutes at 160C (325F).

28. 28

    Serve with a plain green salad or chopped tomato, fresh chile and onion, sprinkle with a little vinegar.

29. 29

    Add to a food processor the zucchini, capers, olives, ricotta, basil, oregano and olive oil.

30. 30

    Boil the pasta for 8-10 minutes. Strain the pasta and mix it in a large bowl with the zucchini pesto.

31. 31

    2. In 1-quart saucepan over medium heat, melt butter or margarine. Stir in flour; cook 1 minute.

32. 32

    3. Gradually stir in beef broth, tomato liquid and tomatoes, brandy, meat- extract paste and salt; cook, stirring until gravy thickens and boils.