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FareShare Gazette -- February 2010 Recipes

Make FareShare Gazette -- February 2010 Recipes at home with Onion, Butter, Flour, Salt, and Canola Oil Divided. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4 cup
• 3 oz
• 2 1/2 oz
• 1 tsp
• 2 tsp
• 4 oz
• 1 pinch
• 15 oz
• 1 cup
• 1 tsp

Method (preview)

1. 1

   Recipe By: The George Bernard Shaw Vegetarian Cook Book

2. 2

   Serving Size: Preparation Time:0:00

3. 3

   Categories: Volume 13-02 Feb 2010

4. 4

   In another pan, melt the butter; gradually add the flour and seasoning.

5. 5

   Slowly add the rest of the milk and stir until it just comes to the boiling point then reduce the heat and simmer, stirring constantly, for about 5 minutes.

6. 6

   Beat the egg yolks.

7. 7

   Stir a little bit of the sauce into the yolks then slowly add the yolks to the rest of the sauce.

8. 8

   Add the onion and the milk they were cooked in; stir in the parsley and nuts.

9. 9

   Set aside to cool.

10. 10

    Beat the egg whites until stiff then fold into the cooled sauce. Pour into a souffl� dish.

11. 11

    Cook in a slow to moderate oven (325F; Gas Mark 3) until golden, about 30 minutes.

12. 12

    Laden (Shaw's cook and housekeeper); 1972.

13. 13

    MC format by Hallie. Untried.

14. 14

    Heat 1 teaspoon oil in a large saucepan over medium heat.

15. 15

    Add onion and, cook, stirring occasionally until softened, about 5 minutes.

16. 16

    Add the remaining 1 teaspoon oil and chicken (or turkey) and increase heat to medium-high.

17. 17

    Cook, using the back of a spoon to break up the meat, until browned, about 2 minutes.

18. 18

    Stir in chilies, oregano, cumin and cayenne.

19. 19

    Cook, stirring occasionally, until fragrant, about 1 minute.

20. 20

    Stir in beans and broth; bring to a simmer.

21. 21

    Cook, stirring occasionally, until slightly reduced, about 10 minutes.

22. 22

    Add vinegar (or lime juice).

23. 23

    To Make Ahead: Cover and refrigerate for up to 3 days or freeze for up to 3 months.

24. 24

    USES: Add to soups, sauces and stews; use for cooking rice and grains; add a little when reheating leftovers to prevent them from drying out.