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FareShare Gazette -- January 2006 Recipes

This FareShare Gazette -- January 2006 Recipes recipe uses Red Onion Thinly Sliced, Pace Picante Sauce, Onion Finely Chopped, Garlic Finely Chopped, and Celery Finely Chopped. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 cup
• 1 1/2 cup
• 2 tbsp
• 1/2 cup
• 1/4 cup
• 1 can
• 3 tbsp
• 1/2 tsp
• 1/4 tsp
• 1/4 cup
• 2/3 cup
• 1 pkg
• 2 tbsp
• 1 tsp
• 2 1/2 cup
• 1 pinch
• 1/2 cup
• 1 tbsp
• 6 tbsp
• 1/8 tsp
• 1/2 tsp

Method (preview)

1. 1

   Combine vegetables, beans and bacon in large bowl. Combine Pace Picante

2. 2

   Sauce, dressing and cumin in small bowl; mix well.

3. 3

   Pour Pace Picante Sauce mixture over vegetables; toss lightly to coat with dressing.

4. 4

   Chill.

5. 5

   Toss again and garnish with eggs, if desired.

6. 6

   Serve with additional Pace

7. 7

   Picante Sauce. Makes about 7 1/2 cups of salad.

8. 8

   Saute vegetables until soft, but not browned. Add chorizo and smoked ham.

9. 9

   Stir in remaining ingredients (except shrimp). Cook until thickened, and just before serving stir in shrimp. Serve over rice.

10. 10

    Transfer to lightly floured surface.

11. 11

    Knead for 5 to 8 minutes or until smooth and elastic.

12. 12

    Place in greased bowl, turning to grease all over.

13. 13

    Cover with plastic wrap. Let rise in warm draft-free place until doubled in bulk (about 1 1/2 hours).

14. 14

    Punch down dough.

15. 15

    On lightly floured surface, roll out to 1/2-inch thickness.

16. 16

    Using 2-inch round cookie cutter, cut out circles.

17. 17

    Gently press scraps together and reroll.

18. 18

    Cut out more circles.

19. 19

    Cover loosely and let rise in warm, draft-free place until doubled in bulk and rounded (about 1 hour).

20. 20

    In deep fryer, wok or saucepan, heat about 2 inches (5 cm) of oil until thermometer registers 350F (180C).

21. 21

    Deep fry doughnuts, 3 at a time, turning once, until golden brown (3 to 4 minutes).

22. 22

    With slotted spoon, transfer to paper towels to drain.

23. 23

    6.Place sugar on plate; roll warm doughnuts in sugar to coat completely.

24. 24

    Boil the new potatoes until tender then drain and let cool. Peel and cut them into small dice.

25. 25

    Put the oil into a very small pan and set it over medium-high heat.

26. 26

    When it is very hot put in the mustard seeds.

27. 27

    As soon as they begin to pop pour the seeds and oil into a large bowl.

28. 28

    Add the yoghurt to the bowl and beat it lightly with a whisk until smooth and creamy then slowly whisk in the stock and cream.

29. 29

    Add all the remaining ingredients, including the potatoes; mix them in with a wooden spoon.

30. 30

    Amount Measure Ingredient -- Preparation Method 2 sweet potatoes -- peeled and cooked in enough water to cover then when done, drain and reserve

31. 31

    Oil to saute onion and pepper

32. 32

    Add garlic, ginger, spices to simmering onion; then mash into that, the sweet potatoes; mix around until well incorporated and heated through.

33. 33

    Serve with whatever.

34. 34

    Enjoy a different way to have sweet potato or yams.