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FareShare Gazette -- January 2009 Recipes

FareShare Gazette -- January 2009 Recipes comes together with Vegetable Oil, Light Soy Sauce, Low Sodium Chicken Broth, Cold Water, and All Purpose Flour. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 3 tbsp
• 2 tbsp
• 1 cup
• 1/4 cup
• 1 2/3 cup
• 3 tsp
• 3/8 tsp
• 3 tbsp
• 3 tbsp
• 1 1/2 tsp
• 12 oz
• 1/4 cup
• 4 tbsp

Method (preview)

1. 1

   In a large skillet or wok, saute the peppers, carrots and broccoli in oil until crisp-tender, about 3 minutes.

2. 2

   Combine soy sauce and ginger; add to pan with onions.

3. 3

   Cook and stir for 1 minute.

4. 4

   Combine cornstarch, broth and water until smooth; gradually stir into vegetables.

5. 5

   Bring to a boil; cook and stir for 2 minutes or until thickened.

6. 6

   NOTES. For a colorful nutritious blend of crisp-tender vegetables in a mildly seasoned sauce try this recipe created by Cindy.

7. 7

   In a medium bowl, combine flour, baking powder, salt, sugar and poppy seeds. Add butter and rub in to flour mixture, creating coarse crumbs.

8. 8

   In a small measuring cup, combine cream, vanilla extract and almond extract.

9. 9

   Add to flour mixture and stir with a fork until a ball of dough forms. Add an additional tablespoon of milk, if necessary.

10. 10

    Divide dough into six and place on a baking sheet.

11. 11

    Bake at 400F for 15-18 minutes, until lightly golden and somewhat firm to the touch.

12. 12

    Beat all the filling ingredients together with a whisk until soft peaks form.

13. 13

    If you want to make the filling sweeter, then add a bit more sugar.

14. 14

    You might have to add a little more cream to keep the filling from getting too stiff.