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FareShare Gazette -- February 2012 Recipes

FareShare Gazette -- February 2012 Recipes comes together with Raw Potatoes Firmly Packed, Salt, Flour, Baking Powder, and Chipped Beef. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Recipe By: 1973 Journal Cook Book

2. 2

   Serving Size: 4 Preparation Time:0:00

3. 3

   Categories: Volume 15-02 Feb 2012

4. 4

   Press out all the juices from the potatoes.

5. 5

   Sift dry ingredients together.

6. 6

   Beat eggs well and combine with sifted dry ingredients.

7. 7

   Add potatoes and beef; mix well.

8. 8

   Drop by spoonfuls onto a hot greased griddle.

9. 9

   Reduce heat to moderate and fry on both sides until golden brown and potatoes are done.

10. 10

    MC format by Hallie. Untried.

11. 11

    Heat oil in a large Dutch oven over medium-low heat.

12. 12

    Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes.

13. 13

    Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 minute.

14. 14

    Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil.

15. 15

    Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes.

16. 16

    Meanwhile, trim all visible fat from the pork.

17. 17

    Remove the pan from the heat and add the pork, spooning sauce over it.

18. 18

    Cover the pan, transfer to the oven and bake for 1 1/2 hours.

19. 19

    Turn the pork over, cover, and bake for 1 1/2 hours more.

20. 20

    Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.

21. 21

    Transfer the pork to a large bowl and cover with foil.

22. 22

    Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, 15 minutes.

23. 23

    Skim off the fat.

24. 24

    Return the sauce to the pan and heat over medium-high until hot, about 4 minutes.

25. 25

    Remove the bone and any remaining pieces of fat from the meat.

26. 26

    The bone should easily slip away from the tender meat.

27. 27

    Pull the pork apart into long shreds using two forks.

28. 28

    Add the hot sauce to the meat; stir to combine.

29. 29

    Serve hot.

30. 30

    Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 2 months.