← All recipes

FareShare Gazette -- January 2005 Recipes

FareShare Gazette -- January 2005 Recipes is built on Flour, Brown Sugar, Baking Powder, Soda, and Vanilla. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 cup
• 2/3 cup
• 1/2 tsp
• 1/2 tsp
• 1 tsp
• 2 tsp
• 12 oz
• 2 cup
• 2 cup
• 2 tbsp
• 5 clove
• 15 oz
• 2 cup
• 4 oz
• 12 oz
• 1 can
• 1/8 tsp
• 1 cup
• 1 tsp
• 1/2 cup
• 1/2 cup
• 1/3 cup
• 1/2 tsp
• 1 1/2 cup
• 1/2 tsp
• 1/4 tsp
• 1/4 tsp
• 2 tbsp
• 1 tsp
• 1 cup
• 2 1/2 cup
• 3 1/2 cup
• 2 tsp
• 1 tsp
• 2 tsp
• 1 cup
• 2 cup

Method (preview)

1. 1

   In large bowl, combine first five ingredients.

2. 2

   Mix in vanilla and egg yolks and press on bottom of un-greased 9 x 13-inch pan.

3. 3

   Bake at 350F. for 12 to 15 minutes or until light golden brown.

4. 4

   Immediately cover with marshmallows.

5. 5

   Make sauce about 4 hours before you plan to serve this dish or the day before if you wish.

6. 6

   Remove sausage from casings, if appropriate, and break up into small pieces; set aside. Prepare the onion and garlic; set aside.

7. 7

   Heat pot and add oil, allowing it to come to temperature.

8. 8

   Add sausage and cook thoroughly, scraping the bottom of the pot frequently and breaking up the meat as much as possible.

9. 9

   After it has lost most of its pink color, add the chopped onions.

10. 10

    Mix the onions and sausage together and continue cooking until the onion become translucent.

11. 11

    Add the garlic and continue cooking for several more minutes, mixing the ingredients well and scraping the bottom of the pot.

12. 12

    Add the wine and deglaze the bottom of the pot.

13. 13

    Add the canned sauce and tomatoes and stir the sauce thoroughly.

14. 14

    Reduce heat to medium-low and allow sauce to simmer for about 45 minutes, stirring frequently and continuing to break up any large sausage lumps.

15. 15

    While the sauce is simmering, place the boxes of spinach in the microwave and thaw using the defrost feature.

16. 16

    When thawed, dump the spinach into a fine strainer and run hot water over it to make certain all of it is thawed.

17. 17

    Drain thoroughly and squeeze out any excess water.

18. 18

    After the sauce has simmered for 45 minutes, add the spinach and seasonings.

19. 19

    Mix thoroughly and continue to simmer sauce for another 30 minutes.

20. 20

    Taste and adjust seasonings to you liking.

21. 21

    Remove from heat and allow to cool slightly.

22. 22

    While sauce is cooling a bit, preheat the oven to 350F and prepare the cheese mixture

23. 23

    Cover the bottom of a 9-x13-inch baking dish with a thin layer of sauce.

24. 24

    Layer with unbaked noodles, cheese mixture and more sauce.

25. 25

    Repeat layering until all of cheese and noodles are used, ending with sauce and cheese on top.

26. 26

    Top with parsley.

27. 27

    Cover tightly with aluminum foil; bake covered 1 hour.

28. 28

    Uncover and bake an additional 15 minutes.

29. 29

    Let stand 10 minutes before serving.

30. 30

    Butter baking dish; place a layer of diced potatoes, then a layer of corn.

31. 31

    Sprinkle with salt, pepper and paprika.

32. 32

    Repeat layers until all potatoes and corn have been layered and seasoned.

33. 33

    Pour milk over top and place in 350-degree F. oven.

34. 34

    Bake 1 hour or until potatoes are done.

35. 35

    Cover with foil the first 45 minutes and uncover last 15 minutes.

36. 36

    Use a 13x9x2-inch baking dish you have sprayed with non-stick spray to bake casserole in.

37. 37

    Add the egg and vanilla; beat until smooth.

38. 38

    In another bowl, combine the flour, salt, baking soda and cream of tartar.

39. 39

    Pour the dry ingredients into the wet ingredients and mix well.

40. 40

    Preheat oven to 300 degrees F. while you let the dough rest for 30 to 60 minutes in the refrigerator.

41. 41

    In a small bowl, combine the sugar with the cinnamon for the topping.