← All recipes

FareShare Gazette -- February 2012 Recipes

A home-style FareShare Gazette -- February 2012 Recipes made with Sugar, Unsalted Butter, Sour Cream Or Yogurt, Baking Soda, and Flour. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Put lemon peel, fresh ginger and sugar in food processor bowl; process until all large pieces are broken down.

2. 2

   Add to butter and beat until fluffy.

3. 3

   While beating, add eggs and sour cream.

4. 4

   Add nuts and dry ingredients all at once; fold gently into batter.

5. 5

   Bake in greased muffin tin at 400F. for 20 minutes or until done.

6. 6

   Bring water to a rapid boil.

7. 7

   Add lima beans and cook until beans are fork tender (no longer hard).

8. 8

   Remove from heat and drain most of the water from the beans.

9. 9

   Return to the hot burner, add butter, milk and Splenda.

10. 10

    Stir until butter has melted and milk is warm.

11. 11

    Season with salt and pepper to taste.

12. 12

    Recipe By: Edmonton Journal Cook Book '75

13. 13

    Serving Size: 6 Preparation Time:0:00

14. 14

    Categories: Volume 15-02 Feb 2012

15. 15

    Cut orange skins into small julienne bits and put into boiling water for 1/2 hour or until skin is tender.

16. 16

    Change water three times during this process to remove bitterness but have the new water boiling when it is poured on.

17. 17

    A few fresh mint leaves tucked here and there add zest and color to this charming dessert."

18. 18

    From Edmonton Journal Cook Book '75.

19. 19

    MC format by Hallie. Untried.

20. 20

    Place the tomatoes, yellow pepper, black beans, red onion, jalapeno peppers and lime zest in a large bowl.

21. 21

    Whisk together the lime juice, olive oil, salt, black pepper, garlic and cayenne pepper; pour over the vegetables.

22. 22

    Toss well.

23. 23

    Just before you're ready to serve the salad, fold the avocados into the salad. Check the seasoning and serve at room temperature.