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FareShare Gazette -- January 2005 Recipes

This FareShare Gazette -- January 2005 Recipes recipe uses Pickled Bean Salad, Top Quality Blue Cheese Crumbled, Parmesan Cheese, Leftover Vegetables Such As Green Beans, and Milk. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Fry the bacon until just crisp - not totally dried out.

2. 2

   Place it on a paper towel to drain for a bit then, when it has cooled enough to handle, chop it coarsely.

3. 3

   Set aside.

4. 4

   Put the spinach loosely into a large bowl.

5. 5

   Add the garlic, mushrooms, pickles, pepper, bacon, seasoning and the cheeses.

6. 6

   Toss lightly to mix.

7. 7

   Add the mayonnaise and mix just until the ingredients are evenly distributed.

8. 8

   Amount Measure Ingredient -- Preparation Method

9. 9

   Combine gravy, vegetables, turkey, sage and thyme. Bring to a simmer over low heat. Season with salt and pepper.

10. 10

    In medium bowl, stir Bisquick, milk and parsley together. Drop by tablespoonfuls on top of simmering stew.

11. 11

    Cover lightly and cook 10 minutes; uncover and cook 10 minutes longer.

12. 12

    Serve hot.

13. 13

    Beat together butter, sugars, egg and vanilla. Add flour, baking soda and salt; mix well. Stir in oats, raisins, nuts and candy pieces.

14. 14

    Bake 12 to 15 minutes or until cookies are brown around the edges.

15. 15

    Let sit 1 minute and then transfer to wire racks to cool completely.