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FareShare Gazette -- February 2009 Recipes

FareShare Gazette -- February 2009 Recipes comes together with Ground Beef, Kidney Beans Rinsed And Drained, Tomatoes Undrained, Beef Broth, and Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 lb
• 32 oz
• 28 oz
• 3 cup
• 1/2 tsp
• 3 cup
• 2 tbsp
• 1 tsp
• 2 oz
• 1 tsp
• 2 cup
• 1 pkg
• 1 pkg
• 1/3 cup
• 2 cup
• 2 tsp
• 2 can
• 2 cup
• 1 can
• 2 lb
• 3/4 cup
• 8 oz
• 14 oz
• 12 oz
• 1 tsp

Method (preview)

1. 1

   In a large saucepan of Dutch oven, cook the beef, celery and onion over

2. 2

   Medium heat until meat is no longer pink and vegetables are tender.

3. 3

   Add the remaining ingredients; bring to a boil.

4. 4

   Reduce heat; cover and simmer for 1 hour or until cabbage and carrots are tender.

5. 5

   Mix Masa into the cold water in saucepan and bring to boil.

6. 6

   Cook for about 10 minutes and then add all the other ingredients except the milk stirring until the chocolate dissolves into the liquid.

7. 7

   When the chocolate has incorporated into the liquid, add the milk, stirring constantly, until the drink has become a creamy consistency.

8. 8

   Very good and also satisfying. If the need for a dash of salt is felt, do not add much.

9. 9

   Amount Measure Ingredient -- Preparation Method

10. 10

    Prepare and bake angel food cake according to package directions. Cool completely then tear into bite sized pieces.

11. 11

    Fold pudding and cream mixture into cheese mixture. Add cake pieces. Mix well to coat cake.

12. 12

    Spoon into shallow pan about 2 inches deep. Spread pie filling on top.

13. 13

    Chill; inhale the whole thing.

14. 14

    Heat oil in a Dutch oven over medium-high heat.

15. 15

    Add leeks and cook, stirring often, until soft, about 3 minutes.

16. 16

    Stir in sage and continue cooking until aromatic, about 30 seconds.

17. 17

    Stir in broth and water, increase heat to high, cover and bring to a boil.

18. 18

    Add beans and chicken and cook, uncovered, stirring occasionally, until heated through, about 3 minutes.

19. 19

    Serve hot.

20. 20

    NOTES.

21. 21

    Once again, rotisserie chickens can really relieve the dinner-rush pressure-especially in this Italian-inspired soup that cries out for a piece of crusty bread and a glass of red wine.

22. 22

    Cover and refrigerate for up to 2 days.

23. 23

    In a heavy saucepan over medium-low heat, cook and stir sugar until melted and golden, about 15 minutes.

24. 24

    Quickly pour into an ungreased 2-quart round baking or souffl� dish, tilting to coat the bottom; let stand for 10 minutes.

25. 25

    In a mixing bowl, beat the cream cheese until smooth.

26. 26

    Add eggs, one at a time, beating well after each addition.

27. 27

    Add remaining ingredients; mix well.

28. 28

    Pour over caramelized sugar.

29. 29

    Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 inch.

30. 30

    Bake at 350F for 50-60 minutes or until center is just set (mixture will jiggle).

31. 31

    Remove dish from larger pan to a wire rack; cool for 1 hour.

32. 32

    Refrigerate overnight.