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FareShare Gazette -- January 2005 Recipes

Make FareShare Gazette -- January 2005 Recipes at home with White Sugar, Brown Sugar, Peanut Butter, Baking Soda Dissolved In, and Hot Water. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 1 cup
• 1 cup
• 1 tsp
• 1 tbsp
• 3 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup
• 1 2/3 cup
• 3/4 tsp
• 1/2 tsp
• 1/4 tsp
• 12 oz
• 1 tsp
• 7 tbsp
• 2 clove
• 1/2 cup
• 1 tbsp
• 2 1/4 cup
• 2 tsp
• 1/2 cup
• 2/3 cup
• 6 tbsp
• 10 oz
• 1/2 cup
• 1/2 cup
• 1/2 tsp
• 1 cup
• 3 oz
• 1 tbsp

Method (preview)

1. 1

   Cream sugar and Crisco.

2. 2

   Add eggs, peanut butter.

3. 3

   Dissolve soda in water, add flour and salt.

4. 4

   Form into small balls, place on ungreased cookie sheet, flatten cookie with fork.

5. 5

   Combine butter, peanut butter, sugar, brown sugar and egg; beat until well blended.

6. 6

   Combine flour, baking soda, baking powder and salt. Add to butter mixture; mix well. Stir in raisins.

7. 7

   Bake in upper third of oven at 350 degrees F. for 12 to 15 minutes or until cookie is browned around the edges.

8. 8

   Remove from oven, let sit 1 minute.

9. 9

   Remove to wire racks to cool completely.

10. 10

    Put the meat in a bowl.

11. 11

    Sprinkle with the pepper, 2 tablespoons olive oil and the bay leaves.

12. 12

    Crush the garlic cloves with the side of a heavy knife and add to the bowl.

13. 13

    Cover and refrigerate for 1 hour.

14. 14

    In a heavy skillet over low to medium-low heat, heat 1 tablespoon of the olive oil.

15. 15

    Add the pork, bay leaves and marinade; discard the garlic.

16. 16

    Saute the meat for about 6 minutes or until browned on all sides.

17. 17

    Sprinkle with the oregano.

18. 18

    Reduce heat to low and add the lemon juice.

19. 19

    Stir to scrape up the browned bits from the bottom of the pan.

20. 20

    Simmer for a minute or two, then stir in 2 tablespoons of the olive oil.

21. 21

    Return the skillet to low heat and add the remaining 2 tablespoons olive oil.

22. 22

    Add the cabbage and stir to scrape up all the pan juices and any remaining browned bits.

23. 23

    Increase heat to medium-low and continue cooking and stirring for 1 minute or until the cabbage softens.

24. 24

    Transfer to the platter and arrange alongside the meat.

25. 25

    Sprinkle with salt and serve immediately.

26. 26

    NOTES: The meat in this dish is cut into thin strips, refrigerated for at least an hour in a peppery garlic and bay-scented marinade, then quickly sauteed.

27. 27

    Serve with black olives, feta cheese, country bread and a glass of ouzo or tsipouro for a tasty, informal supper.

28. 28

    Amount Measure Ingredient -- Preparation Method

29. 29

    [2 pounds 4 ounces]

30. 30

    [I think any granulated sugar will work]

31. 31

    Heavy cream to serve Preheat the oven to 375F (190C). Lightly grease an 8 3/4-cup casserole with butter.

32. 32

    Using a large bowl, combine the plums, superfine sugar, lemon juice and 1/4 cup of the all-purpose flour.

33. 33

    Sift the remaining flour, together with the baking powder, into a large bowl and add the granulated sugar.

34. 34

    Stir well to combine.

35. 35

    Add the beaten egg and cooled, melted butter.

36. 36

    Mix everything together gently to form a soft dough.

37. 37

    Place spoonfuls of the dough on top of the fruit mixture until it is almost completely covered.

38. 38

    Bake the pot pie in a preheated 375 F. (190C) oven for 35 to 40 minutes until the topping is golden brown and the plums are bubbling.

39. 39

    Combine first 4 ingredients in a bowl. Mix well. Add half the cheese, all the potatoes and half the french fried onions. Mix well.