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FareShare Gazette --February 2011 Recipes

FareShare Gazette --February 2011 Recipes is built on Skim Milk, Freshly Ground Pepper, Jarred Roasted Red Peppers, Gruyere Cheese, and Vanilla Frosting. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1/4 tsp
• 4 cup
• 1/2 cup
• 3/4 cup
• 1/2 cup
• 1/2 cup
• 4 tbsp
• 1 cup
• 1 cup
• 2 tsp
• 1/2 tsp

Method (preview)

1. 1

   Make Ahead Tip: Prepare the pudding and place in baking dish; refrigerate overnight.

2. 2

   Let stand at room temperature while the oven preheats.

3. 3

   Bake as directed below.

4. 4

   Tip: To wilt greens, rinse greens thoroughly in cool water.

5. 5

   Transfer them to a large microwave-safe bowl.

6. 6

   Cover with plastic wrap and punch several holes in the wrap.

7. 7

   Microwave on high until wilted, 2 to 3 minutes.

8. 8

   Squeeze out any excess moisture from the greens before adding them to the recipe.

9. 9

   Preheat oven to 375F. Coat an 11-by-7-inch glass baking dish or a 2-quart casserole with cooking spray.

10. 10

    To prepare custard: Whisk egg whites, eggs and milk in a medium bowl. Add mustard, pepper and rosemary; whisk to combine.

11. 11

    Toss bread, spinach, roasted red peppers and ham in a large bowl.

12. 12

    Add the custard and toss well to coat.

13. 13

    Transfer to the prepared baking dish and push down to compact.

14. 14

    Cover with foil.

15. 15

    Bake until the custard has set, 40 to 45 minutes.

16. 16

    Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more.

17. 17

    Transfer to a wire rack and cool for 15 to 20 minutes before serving.

18. 18

    Place 1/4 cup of frosting in each of two bowls.

19. 19

    Tint one red and the other yellow.

20. 20

    Frost the bottoms of 20 vanilla wafers yellow.

21. 21

    Top each with a peppermint patty and red frosting.

22. 22

    Brush the tops of the remaining wafers with corn syrup and sprinkle with sesame seeds. Place over the red frosting.

23. 23

    Fry bacon in a large pan until crisp; remove bacon to a paper towel. When cooled slightly, crumble and reserve.

24. 24

    Fry onions in bacon drippings until transparent.

25. 25

    Stir flour into onions and drippings; mix well and stir until it thickens slightly.

26. 26

    Combine water, vinegar, salt, Splenda(R) and pepper.

27. 27

    Stir into fried onions and flour mixture.

28. 28

    Cook until mixture boils; reduce heat and continue to cook until it thickens.

29. 29

    If it gets too thick add a little more water.

30. 30

    Add bacon and cabbage, stir for a few minutes, remove from heat, cover and let stand for 5 minutes. Stir and serve.