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FareShare Gazette -- January 2009 Recipes

Make FareShare Gazette -- January 2009 Recipes at home with Butter, Salt, Pepper, Sugar, and Orange Juice. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 1/2 tsp
• 1/2 tsp
• 1/4 cup
• 1/4 cup
• 1 pkg
• 1 cup
• 1/2 cup
• 1 tbsp
• 1 tbsp
• 3 oz
• 1 tbsp
• 1 tsp
• 2 cup

Method (preview)

1. 1

   Cook the unpeeled sweet potatoes in a saucepan of boiling water until just tender.

2. 2

   Let them cool then peel.

3. 3

   Cut into slices about 1/4-inch (0.

4. 4

   Arrange the slices in overlapping circles in a lightly-greased shallow 10-cup (2.

5. 5

   Melt the butter in a large skillet over medium heat.

6. 6

   Cook the apples, stirring, for 2 to 3 minutes or until slightly softened and lightly browned.

7. 7

   Tuck the slices in among the potatoes.

8. 8

   Combine the maple syrup, mustard, salt, pepper and garlic (if using). Pour over the potatoes and apples.

9. 9

   Bake in a 350F (180C) oven for 30 to 40 minutes or until bubbling and hot.

10. 10

    Spoon the sauce over the potatoes to serve.

11. 11

    "This attractive side dish is excellent as an accompaniment to roast chicken, turkey, pork or ham."

12. 12

    Amount Measure Ingredient -- Preparation Method

13. 13

    1 package yellow cake mix without pudding

14. 14

    Creamy Peach Icing** 1/2 cup sliced fresh peaches

15. 15

    In large bowl combine the two pudding mixes.

16. 16

    Stir in the water, eggs and salad oil.

17. 17

    Beat with electric mixer for 2 minutes at medium speed.

18. 18

    Drain peaches.

19. 19

    Pour 1/2 of cake batter into greased and floured 13 x 9-inch pan.

20. 20

    Arrange peach slices over top and cover with remaining cake batter.

21. 21

    Bake in 350 degrees F oven until cake tests done (about 35 to 45 minutes).

22. 22

    Let cool in pan for 15 minutes before removing to serving platter. When cake has cooled, completely frost with Cream Peach Icing.

23. 23

    Creamy Peach Icing: Combine peaches, sugar and orange juice. Let stand and set aside.

24. 24

    In bowl combine the cream cheese, butter, vanilla and confectioners sugar.

25. 25

    Beat well.

26. 26

    Drain peaches and reserve the liquid. Mash peaches and stir into cheese mixture. Thin if necessary with reserved liquid.

27. 27

    Contributed to the FareShare Gazette Cake Mix Challenge by Jennie; 22 January 2009. www.fareshare.net

28. 28

    Core and cut the apples and pears into sections; place into a large, non-reactive (stainless steel) stock pot or Dutch oven.

29. 29

    Don't fill it too full as beer foams if it boils.

30. 30

    Add all remaining ingredients to the pot and simmer gently over low heat for as long as you have time but at least 1 hour.

31. 31

    Strain and serve hot in a mug, topped with a pat of butter if desired.