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FareShare Gazette -- January 2006 Recipes

Make FareShare Gazette -- January 2006 Recipes at home with Vegetable Oil, Black Beans Cooked, Orange Juice, Chili Powder, and Garlic Powder. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 1 cup
• 1/4 cup
• 1/8 tsp
• 1/4 tsp
• 1 cup
• 1/2 cup
• 1/8 tsp
• 2 cup
• 1 pkg

Method (preview)

1. 1

   Heat oil in nonstick skillet on medium-high heat.

2. 2

   Add squash and mushrooms, cooking until slightly soft; remove from skillet.

3. 3

   Add chicken to skillet and cook 6-8 minutes.

4. 4

   Return squash and mush-rooms to pan; add black beans, grenadine, orange juice, chili powder, tequila, garlic powder, and chicken stock.

5. 5

   Lower heat to medium and cook for 5 minutes.

6. 6

   In separate bowl, combine cornstarch and water until smooth; add to skillet mixture and stir until thickened. Add tomato and heat through.

7. 7

   Portion mixture evenly among tortillas and fold classic style.

8. 8

   Serve immediately.

9. 9

   Amount Measure Ingredient -- Preparation Method

10. 10

    1 package quick-cooking long-grain and wild rice mix with seasoning -- (6.5 ounces)

11. 11

    In 12-inch nonstick skillet, cook sausage, turkey, onion and garlic over medium-high heat until onion is soft, stirring frequently.

12. 12

    Add cumin, oregano and red pepper.

13. 13

    Stir in water, spinach and rice mix with seasoning.

14. 14

    Heat to a boil. Reduce heat to low; cover and simmer 5 minutes. Stir in dates. Heat through.