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FareShare Gazette -- January 2007 Recipes

A home-style FareShare Gazette -- January 2007 Recipes made with Butter, Cheese, Salt, Hot Sauce, and Flour. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 1 lb
• 2 tsp
• 3 drop
• 10 g
• 10 g
• 6 tbsp
• 1 dash
• 25 g
• 25 g
• 6 slice
• 1/4 cup
• 1/2 cup
• 1/2 tsp
• 1/8 tsp
• 2 cup
• 1 tsp
• 2 cup
• 3 tbsp
• 1 1/2 cup
• 1 cup
• 1 1/2 cup
• 1/4 cup
• 3/4 tsp
• 1/4 tsp
• 1/8 tsp
• 8 cup
• 6 cup
• 2 cup
• 3/4 tsp
• 1 cup
• 1/2 cup

Method (preview)

1. 1

   Melt 1 tablespoon butter in the top of a double boiler and stir in 1 pound of shredded or finely cubed elderly New York State dairy cheese. (I have no idea what cheese that is.) As it melts, stir frequently and add 2 teaspoons salt, 2 teaspoons dry mustard, 1 teaspoon paprika, 3 drops Tabasco sauce, 1/2 bottle beer.

2. 2

   As mixture starts to thicken, add 1 beaten egg yolk.

3. 3

   Serve on crustless slices of whole wheat toast.

4. 4

   First melt the butter in a small saucepan; blend in the flour and cook for a minute or two before adding the milk very gradually, stirring all the time.

5. 5

   Let the mixture bubble for 2 minutes; take the saucepan off the heat and stir in the mustard, Worcestershire sauce, a little cayenne, some salt and freshly-milled pepper.

6. 6

   Next beat the egg yolks; stir them into the sauce and leave it on one side to cool for a minute.

7. 7

   Whisk the egg whites until stiff and using a metal spoon, carefully fold them into the cheese mixture.

8. 8

   Cover each slice, on the untoasted side, liberally with the cheese mixture.

9. 9

   Pop the slices under a medium grill and when the tops are golden brown, light and puffy, serve at once.

10. 10

    Melt the butter or margarine in a 2-quart (2L) saucepan over low heat.

11. 11

    Stir in the flour, salt, mustard and cayenne until well blended.

12. 12

    Add the milk and Worcestershire; cook, stirring, until thickened.

13. 13

    Add the cheese and cook, stirring, just until the cheese is melted and blended well into the other ingredients.

14. 14

    Pour the hot cheese mixture over warm toast and serve immediately.

15. 15

    Heat oil in a large Dutch oven over medium heat.

16. 16

    Add onion; cook 5 minutes or until tender, stirring occasionally.

17. 17

    Add garlic; cook 1 minute, stirring constantly.

18. 18

    Add rice; cook 2 minutes, stirring frequently.

19. 19

    Add water, 1 1/2 tablespoons dill, half of spinach and half of mustard greens.

20. 20

    Bring to a boil; cover, reduce heat and simmer 20 minutes or until liquid is absorbed.

21. 21

    Stir in remaining spinach, remaining mustard greens, 1 1/2 tablespoons dill, lemon juice, salt and peppers; cook 30 seconds, stirring constantly.

22. 22

    Bring water to a boil in a Dutch oven.

23. 23

    Add kale and mustard greens; cook 5 minutes or until tender, stirring occasionally.

24. 24

    Drain; set aside.

25. 25

    Arrange 2 cups potato slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray; top with 1 cup onion.

26. 26

    Sprinkle with 1/4 teaspoon salt; top with half of kale mixture.

27. 27

    Sprinkle kale mixture with 1/2 cup cheese.

28. 28

    Repeat layers once, ending with the kale mixture.

29. 29

    Top kale mixture with remaining 2 cups potatoes, and sprinkle with remaining 1/2 cup cheese.

30. 30

    Pour broth evenly over potato mixture, and sprinkle with remaining 1/4 teaspoon salt.

31. 31

    Cover with foil.

32. 32

    Bake at 350F. for 45 minutes.

33. 33

    Uncover and bake 30 minutes or until lightly browned and potatoes are tender.