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FareShare Gazette -- January 2010 Recipes

FareShare Gazette -- January 2010 Recipes is built on Ground Beef, Onion, Worcestershire Sauce, Cheddar Cheese, and Fresh Lemon Juice. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/4 lb
• 1 tbsp
• 1/4 tsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 12 oz
• 1 cup
• 1/2 cup
• 1/4 cup
• 2 tsp
• 1/2 tsp
• 5 lb
• 6 oz
• 1 2/3 cup
• 1/2 tsp
• 1 1/2 cup
• 1 tsp

Method (preview)

1. 1

   Scrub and pierce potato; place in a microwave-safe plate.

2. 2

   Let stand while preparing topping.

3. 3

   Crumble meat in a shallow microwave-safe bowl; add onion.

4. 4

   Cover and microwave on High for 2 to 2 1/2 minutes or until meat is no longer pink, stirring once; drain. stir in salsa and Worcestershire sauce.

5. 5

   Cut potato in half lengthwise; fluff pulp with fork.

6. 6

   Top each half with meat mixture, cheese and sour cream.

7. 7

   Editor's Note: This recipe was tested in an 850 watt microwave.

8. 8

   To prepare in a conventional oven bake potato at 400 F. for 40 minutes or until tender.

9. 9

   Cook beef and onion in a skillet until meat is no longer pink; drain.

10. 10

    Stir in salsa and Worcestershire sauce.

11. 11

    Assemble as directed.

12. 12

    NOTES: "This quick-and-easy recipe fits in well with a busy schedule.

13. 13

    Place all the ingredients in the bowl of a food processor and blend until almost smooth.

14. 14

    2. Place inside an omelet with feta cheese and spinach.

15. 15

    Place evaporated milk, peanut butter, 3 tablespoons soy sauce, green onions, ginger, vinegar and pepper flakes in blender; cover.

16. 16

    Blend until smooth.

17. 17

    Combine 1/2 cup peanut sauce, remaining 5 tablespoons soy sauce and chicken wings in large bowl; cover.

18. 18

    Marinate chicken in refrigerator for 1 hour.

19. 19

    Refrigerate remaining peanut sauce.

20. 20

    Preheat oven to 425 degrees F. Foil-line and grease two baking sheets with sides. Place chicken on prepared baking sheets. Discard any remaining marinade.

21. 21

    Bake for 40 to 45 minutes, turning once or until chicken is cooked through.

22. 22

    Remove from baking sheets to serving platter.

23. 23

    Stir remaining peanut sauce and spoon some over wings.

24. 24

    If desired, serve remaining sauce with wings and assorted cut-up vegetables.

25. 25

    Cook over Low-Med heat to boiling - a full, rolling boil.

26. 26

    Stir constantly. Boil 3 minutes, stirring.

27. 27

    Remove from heat and stir in marshmallows and chocolate pieces; beat till melted and glossy.