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FareShare Gazette -- February 2009 Recipes

FareShare Gazette -- February 2009 Recipes is built on Pasta, Lemon Juice, Sour Cream, Orange Juice, and Sugar. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 8 oz
• 3 tbsp
• 1/2 cup
• 3 tbsp
• 1 pinch
• 3 cup
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 2 tsp
• 1/8 tsp
• 1/2 cup
• 2 tbsp
• 1/4 cup
• 1 pkg
• 1/2 cup
• 1 oz
• 1/2 cup
• 2 tbsp
• 2 tbsp
• 1/2 cup
• 1 tbsp
• 8 oz
• 1 bunch

Method (preview)

1. 1

   Cook the pasta in boiling, salted water until just tender; drain.

2. 2

   Mix the yogurt, sour cream, mayonnaise, orange juice, salt, pepper and sugar together.

3. 3

   Add the drained pasta, cucumber or celery, onions, oranges and apples.

4. 4

   Toss well and serve.

5. 5

   In a large mixing bowl, combine the first seven ingredients; beat until light and fluffy. Transfer to a greased 11- x 7-inch baking dish.

6. 6

   For topping, combine the brown sugar and flour in a bowl; cut in butter until crumbly. Fold in pecans. Sprinkle over sweet potato mixture.

7. 7

   Bake, uncovered, at 350F for 30-35 minutes or until a knife inserted near the center comes out clean.

8. 8

   Amount Measure Ingredient -- Preparation Method

9. 9

   1 ounce sugar-free instant vanilla pudding mix -- (1 pkg.)

10. 10

    In a large mixing bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes.

11. 11

    Pour into a 13- x 9- x 2-inch baking dish coated with nonstick cooking spray.

12. 12

    Bake at 350F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

13. 13

    In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake.

14. 14

    Arrange chicken in dish in single layer.

15. 15

    Combine broth, wine and lemon juice and drizzle over chicken.

16. 16

    Sprinkle with pepper and paprika.

17. 17

    Cover tightly and bake in 400F oven for 40-45 minutes, until done (internal temperature of 165F).

18. 18

    Make certain dish is tightly covered so the steam infuses the chicken with its flavors.

19. 19

    Place chicken on a heated serving platter, reserving broth. Keep chicken warm.

20. 20

    In a medium saucepan melt butter and saut� the onions, mushrooms, and garlic until onions are translucent.

21. 21

    Stir in a tablespoon of flour, continuing to stir until smooth.

22. 22

    Pour the reserved broth into saucepan.

23. 23

    Reduce the heat to low and add the half and half; heat until it is bubbling at the edges.

24. 24

    Cook until thickened.

25. 25

    Add the blue cheese, salt, and pepper.

26. 26

    Cook over low heat, stirring, for 2 to 3 minutes or until the cheese melts.

27. 27

    Remove from the heat and spoon about 1 cup of the sauce over the poached chicken breasts.

28. 28

    Sprinkle with sliced spring onions, if desired.

29. 29

    Serve remainder of the sauce at the table.