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FareShare Gazette -- January 2009 Recipes

FareShare Gazette -- January 2009 Recipes comes together with Regular Cake Mix, Vegetable Oil, Brown Sugar Plus, Brown Sugar, and Cream Cheese Softened. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 box
• 3 tbsp
• 1/3 cup
• 1/2 cup
• 16 oz
• 1 1/2 cup
• 2 tbsp
• 1 box
• 1/3 cup
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 1/2 tsp
• 1/4 tsp
• 4 cup
• 4 tbsp
• 4 tbsp
• 1/4 tsp
• 1/8 tsp
• 5 lb
• 4 tbsp
• 4 tbsp
• 2 tbsp
• 2 tbsp
• 1 tbsp
• 4 cup
• 1/4 cup
• 1/4 cup
• 1/2 tsp
• 1 dash
• 1/4 cup
• 1 tbsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   1 box regular cake mix 4 eggs

3. 3

   1 envelope whipped topping mix -- prepared

4. 4

   Combine remaining cake mix, 1 egg, oil and 1/3 cup brown sugar in large bowl (mixture will be crumbly).

5. 5

   Press crust mixture evenly into bottom and quarter of the way up the sides of a greased 13 x 9 x 2-inch pan.

6. 6

   Arrange banana slices on crust.

7. 7

   In same bowl blend cream cheese with 1/2 cup brown sugar.

8. 8

   Add 3 eggs and reserved cake mix; beat 1 minute at medium speed.

9. 9

   At low speed slowly add milk and lemon juice; mix until smooth.

10. 10

    Pour into crust.

11. 11

    Bake at 300 degrees F. for 45-55 minutes or until center is firm.

12. 12

    When cool, spread topping over cheesecake, chill before serving.

13. 13

    Contributed to the FareShare Gazette Cake Mix Challenge by Jennie; 20 January 2009. www.fareshare.net

14. 14

    Amount Measure Ingredient -- Preparation Method

15. 15

    Mash bananas, mix with rest of ingredients. Pour into two greased and floured loaf pans and bake at 350F for 30 to 35 minutes.

16. 16

    OR -- pour batter into a Bundt pan and bake for 45 minutes.

17. 17

    Contributed to the FareShare Gazette Cake Mix Challenge by Joan; 23 January 2009. www.fareshare.net

18. 18

    In a bowl, whisk together the vinegar, oil, water, capers, shallots, chives, thyme, peppercorns, cayenne pepper and garlic.

19. 19

    Add salt and pepper to taste.

20. 20

    Stir in cranberries and six sections each of lemon and lime.

21. 21

    Refrigerate for one day.

22. 22

    To heat before serving, put vinaigrette in saucepan over medium heat for 30 seconds.

23. 23

    Rinse and pat the salmon fillets dry; remove any bones and discard. Lightly brush the fillets with oil; sprinkle with salt and pepper.

24. 24

    Place, skin side up, on greased barbecue grill over high heat and cook for 10 minutes per inch (2.

25. 25

    Pour warm vinaigrette over each fillet.

26. 26

    Note.

27. 27

    To section fruit, cut off peel in strips, cutting deep enough to remove all the white membrane.

28. 28

    Cut along both sides of each dividing membrane and remove sections.

29. 29

    1. Place the milk in a heavy saucepan and heat until scalded.

30. 30

    2. Heat the clarified butter in a heavy, 2-quart saucepan over medium heat.

31. 31

    Whisk in the flour (to a paste consistency) and cook, stirring constantly, for 2 to 3 minutes, until the roux bubbles and begins to color slightly.

32. 32

    This is called a light roux.

33. 33

    3. Very gradually, stir in the scalded milk, whisking continuously until smooth.

34. 34

    4. Bring to a boil over medium heat. Then reduce heat and begin to simmer sauce.

35. 35

    6. Place the studded onion in the sauce and simmer, uncovered, for 15 to 20 minutes, stirring occasionally.

36. 36

    Remove and discard studded onion Adjust the consistency of the sauce with additional hot milk, If necessary.

37. 37

    Season to taste with salt, white pepper and freshly ground nutmeg.