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FareShare Gazette -- January 2011 Recipes

FareShare Gazette -- January 2011 Recipes is built on Butter, Sugar, Instant Dry Milk, Water, and Vanilla. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 cup
• 1 1/2 cup
• 2 tbsp
• 1/4 cup
• 1/2 tsp
• 3/8 cup
• 1 tsp
• 2 tbsp
• 1 pkg
• 1 can
• 1/2 cup

Method (preview)

1. 1

   Turn off heat and mix in sugar, dry milk, water and cocoa till smooth.

2. 2

   Heat to boiling, then lower heat and keep at boiling for 5 minutes.

3. 3

   Turn off heat, add vanilla and peanut butter, mix well.

4. 4

   Pour or ladle into pan and smooth to edges.

5. 5

   Float the pan in cold water in the sink.

6. 6

   In about 10 minutes you can cut into squares.

7. 7

   In another 10 minutes or so it will be cool enough to eat.

8. 8

   Serve two-ounce portions of foie gras along with one teaspoon of peppery citrus marmalade accompanied with sliced of the French loaf.

9. 9

   Author's suggestion: Serve with Kittling Ridge Icewine & Brandy.

10. 10

    Amount Measure Ingredient -- Preparation Method

11. 11

    1 package long grain and wild rice mix -- (6 ounces)

12. 12

    In a large saucepan, saut� onion and celery in butter until tender. Add rice, mix with contents of seasoning packet; stir to coat.

13. 13

    Stir in the broth, fruit and water.

14. 14

    Bring to a boil.

15. 15

    Reduce heat; cover and simmer for 24-28 minutes or until liquid is absorbed and rice is tender.

16. 16

    Remove from the heat; stir in pecans. Cover and let stand for 5 minutes.

17. 17

    Fluff with a fork before serving.

18. 18

    Studded with vegetables, golden raisins, dried cherries and nuts, it goes together in no time using a convenient rice mix and dresses up a variety of main dishes.