← All recipes

FareShare Gazette -- January 2006 Recipes

FareShare Gazette -- January 2006 Recipes comes together with Sugar, Cinnamon, Flour, Baking Soda, and Salt. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 1 tsp
• 5 1/2 cup
• 2 tsp
• 1 tsp
• 1 tsp
• 1/2 tsp
• 3 cup
• 30 g
• 400 g
• 40 g
• 35 g

Method (preview)

1. 1

   Cream shortening and sugar. Add eggs, molasses, ginger, cinnamon and salt.

2. 2

   Stir flour, dissolved baking soda in 1/2 cup cold water and add alternately with flour. The dough should be stiff, but not dry.

3. 3

   Roll out about 1/4-inch thick and cut into cookie shapes. Place on greased cookie sheet and sprinkle with sugar.

4. 4

   Bake in 375F. oven for 8 to 10 minutes. Remove and cool on rack.

5. 5

   In a medium saucepan, combine the bacon, onion, salt and pepper over medium heat.

6. 6

   Cook for 10 to 12 minutes or until the bacon is crisp and the onion is golden, stirring frequently.

7. 7

   Reduce the heat to low.

8. 8

   Stir in the black-eyed peas and the rice; continue stirring the mixture for 2 to 3 minutes or until heated through.

9. 9

   Combine stock, water and wine in pan; bring to a boil; keep hot.

10. 10

    Heat oil and butter in another medium pan; add mushrooms, leek and garlic.

11. 11

    Cook, stirring, until leek is soft.

12. 12

    Add rice and stir until combined.

13. 13

    Stir 160 mL (2/3 cup) of the hot stock mixture into the rice mixture. Cook, stirring, over low heat until the liquid is absorbed.