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FareShare Gazette -- January 2005 Recipes

A home-style FareShare Gazette -- January 2005 Recipes made with Onion, Ground Habanera Pepper, Light Cream, Jarlsberg Cheese Finely Shredded, and Extra Old Cheddar Cheese Finely Shredded. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/4 cup
• 1 pinch
• 2 cup
• 1 cup
• 1/2 cup
• 1/4 cup
• 2 cup
• 3 oz
• 2 tbsp
• 1 1/2 tsp
• 1/2 tsp
• 1/4 tsp
• 2 cup
• 1/4 cup
• 1 1/4 cup
• 2 tsp
• 1 tsp
• 1/2 tsp
• 1 cup
• 1/3 cup
• 1/4 cup
• 1/2 cup
• 3 can
• 2 can
• 2 lb
• 1 cup
• 4 tbsp
• 2 lb
• 2 can
• 2 can
• 3 tbsp
• 8 oz
• 1 cup
• 1 cup
• 1/2 cup
• 1/2 tsp
• 12 oz
• 1 1/2 cup
• 1 1/2 tsp
• 2 cup
• 30 oz
• 2 tbsp
• 1 tsp
• 1 cup
• 1/2 tsp
• 1/4 tsp
• 1 tbsp
• 4 oz
• 1/2 cup
• 1/4 cup
• 3 tbsp
• 2 tbsp
• 1 1/2 cup
• 3/4 tsp
• 1/4 tsp
• 1 1/2 cup
• 1 tbsp
• 3/4 tsp
• 7 1/2 tbsp
• 1 tbsp

Method (preview)

1. 1

   Preheat the oven to 375F (190C). Place the oven rack in the middle position.

2. 2

   Prepare the onion, garlic, mushrooms and peppers; place them in a small bowl and have them ready to go.

3. 3

   Stir and fry the meat just to get it started then add the prepared ingredients from the bowl.

4. 4

   Stir and cook until the meat is browned and the veggies are just getting tender.

5. 5

   Break the eggs into a medium bowl and whisk briefly with a fork or whisk.

6. 6

   Whisk in the cream, Greek seasoning and habanero.

7. 7

   Gently pour the egg/cream mixture over the top.

8. 8

   Bake for about 30 minutes or until the filling is puffed and golden and a knife inserted into the center comes out clean.

9. 9

   Let stand for about 5 to 10 minutes to set up a bit more before cutting into wedges to serve.

10. 10

    In large bowl, combine potato flakes, corn, cheddar cheese, flour, cornmeal, seasoned salt, basil, garlic powder and pepper; mix well.

11. 11

    Add milk and eggs; mix well.

12. 12

    Let stand 2 to 3 minutes or until liquid is absorbed.

13. 13

    Melt 1 to 2 tablespoons of the butter in 12-inch nonstick skillet over medium heat.

14. 14

    Drop potato mixture by 1/4 cupfuls into skillet.

15. 15

    Carefully press each to form 3-inch round.

16. 16

    Cook 6 to 8 minutes or until golden brown, turning once.

17. 17

    Sprinkle with Parmesan cheese.

18. 18

    Repeat with remaining butter and potato mixture as necessary.

19. 19

    In medium bowl, combine flour, oats, baking soda, spices and salt; mix well.

20. 20

    In a large bowl, combine brown sugar, butter, applesauce, molasses and egg; mix well.

21. 21

    Add dry ingredients; mix well.

22. 22

    Cover and refrigerate at least 1 hour.

23. 23

    Heat oven to 375 degrees F. Lightly spray cookie sheets with non-stick spray.

24. 24

    Place 1/2 cup sugar in small dish. Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart on cookie sheets.

25. 25

    Bake 7 to 9 minutes or until tops have crackled.

26. 26

    Let cool 2 minutes before removing to wire racks to cool completely.

27. 27

    Store in container with tight fitting lid.

28. 28

    Put all ingredients into crockpot, then stir to mix.

29. 29

    Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 hours.