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FareShare Gazette -- January 2008 Recipes

This FareShare Gazette -- January 2008 Recipes recipe uses Low Fat Pork Meat, Skimmed Milk, Flour, Low Fat Chicken Broth, and Cane Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 lb
• 2 tbsp
• 1 tbsp
• 2 cup
• 3/4 cup
• 1 pinch
• 1/4 cup
• 3/4 cup
• 2 cup
• 1 cup
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1 tsp
• 1 tsp

Method (preview)

1. 1

   Mix all ingredients to the dumplings and let the forcemeat rest in a cool place 30 minutes.

2. 2

   Bring 2 to 3 liters (quarts) water to boil and add a little salt.

3. 3

   Lower heat and add the dumplings (size like ping-pong-balls).

4. 4

   Let the dumplings simmer on very low heat until they reach the surface of the water, approximately 10 minutes.

5. 5

   Heat the curry and onion in a saucepan and add the chicken broth. Let it simmer 10 minutes.

6. 6

   Dissolve the cornstarch in the skimmed milk and add the mixture to the curry sauce. Taste with salt, pepper and a pinch of cane-sugar.

7. 7

   Serve the dumplings in the curry sauce, together with boiled rice.

8. 8

   Beat the egg yolks with sugar until thick and lemon-colored.

9. 9

   Slowly stir in scalded milk.

10. 10

    Pour into the top of a double boiler and cook over boiling water, stirring constantly, until thick and smooth.

11. 11

    Stir in gelatin until dissolved; cool.

12. 12

    Crush thawed raspberries; heat with sugar and cornstarch, stirring, until slightly thickened. Cool.

13. 13

    Spoon over rum cream at serving time.

14. 14

    Mix together and rub on steak; let sit for two to three hours; grill to desired doneness.