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FareShare Gazette -- January 2009 Recipes

A home-style FareShare Gazette -- January 2009 Recipes made with Coarse Salt, Ground Black Pepper, Butter Cake Mix, Vegetable Oil, and Olive Oil. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 tsp
• 1 tsp
• 1 box
• 1/2 cup
• 4 tbsp
• 1 lb
• 1/2 tsp
• 1 pinch
• 1 pinch
• 3 tbsp
• 1 can
• 1 1/2 cup
• 4 cup
• 1 cup
• 3 lb
• 12 oz
• 1 cup
• 1 pkg
• 3/4 cup
• 1 pkg
• 10 oz
• 5 cup

Method (preview)

1. 1

   In a heavy medium skillet cook the bacon over medium-high heat until it is crispy, about 5 minutes.

2. 2

   Remove it with a slotted spoon to a paper towel- lined plate to absorb the excess fat.

3. 3

   Meanwhile, in a small bowl, mix the salt, pepper and 1 teaspoon of lemon zest.

4. 4

   Coat the pork liberally with the salt mixture; press to make the coating stick.

5. 5

   Add the pork to the bacon drippings in the skillet; sear it on all sides until browned about 7 minutes.

6. 6

   Reduce the heat to medium low and cover.

7. 7

   Cook the pork, turning it once, until a thermometer inserted in its thickest portion shows it is done.

8. 8

   Meanwhile add the Brussels sprouts to the boiling water, heat to a boil.

9. 9

   Cook until the vegetables are crisp-tender and the leaves start to separate, about 3 minutes, drain.

10. 10

    Add the sprouts to the skillet with the pork drippings; cook, stirring often, over medium high heat until they are tender, about 2 minutes.

11. 11

    Season with some of the remaining salt mixture to taste and sprinkle them with the bacon.

12. 12

    Spoon the sprouts onto a serving plate.

13. 13

    Amount Measure Ingredient -- Preparation Method

14. 14

    Remove 4 tablespoons of juice from the mandarin oranges and set aside.

15. 15

    Mix remaining ingredients together; pour into 3 greased layer cake pans or one 9 x 13-inch baking pan.

16. 16

    Bake at 350F until cake springs back, about 20 minutes for layer cake, 30 minutes for loaf cake. Cool.

17. 17

    Combine one box instant vanilla pudding with 1 (20-ounce) can of crushed pineapple.

18. 18

    Let stand five minutes.

19. 19

    Fold in 12 ounces of Cool Whip topping.

20. 20

    As for the oranges remaining in the can.

21. 21

    No one told you to set those aside!

22. 22

    You were clearly told to mix everything else up.

23. 23

    Contributed to the FareShare Gazette Cake Mix Challenge by Jennie; 24 January 2009. www.fareshare.net

24. 24

    Grill or broil the peppers, turning frequently, until the skins are black on all sides.

25. 25

    Place them in cold water and rub the skins off.

26. 26

    Halve the peppers, remove the cores and seeds; pat dry with paper towels.

27. 27

    Slice the peppers thickly and set aside.

28. 28

    Heat 2 tablespoons (30 mL) of the oil in a heavy pan; add the chopped tomatoes and sprinkle with the oregano and sugar.

29. 29

    Season to taste with salt and pepper.

30. 30

    Cook over a low heat, uncovered, for about 15 minutes, stirring occasionally, until the mixture has formed a thick puree.

31. 31

    Turn into a bowl and set aside to cool.

32. 32

    Heat the remaining 2 tablespoons (30 mL) of oil in the cleaned pan and fry the onions over medium heat until they are translucent.

33. 33

    Set aside to cool.

34. 34

    Cover the base of the pie shell with the cheese, onions and tomato puree.

35. 35

    Arrange the pepper slices on top. Make an open lattice pattern with the anchovies and garnish with the olives in the spaces.

36. 36

    Drain excess fat and add garlic to pan, stir and set aside.