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FareShare Gazette -- January 2011 Recipes

Make FareShare Gazette -- January 2011 Recipes at home with Ground Pork, Fresh Breadcrumbs, Black Pepper, Carrots, and Crumbled Gorgonzola Cheese. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/2 lb
• 1/2 cup
• 1 tsp
• 2/3 cup
• 1/2 cup
• 1/2 cup
• 1/2 tsp
• 1 1/4 cup
• 3/4 cup
• 1 tsp
• 1 tsp
• 3/4 cup
• 2/3 cup
• 1/2 cup
• 1 tsp
• 1 1/2 tbsp
• 2 tbsp
• 1/4 cup
• 4 cup
• 1/2 cup
• 2 cup
• 1 tsp

Method (preview)

1. 1

   Combine all meat mixture ingredients and mix well.

2. 2

   On a flat surface, place a double-thick sheet of aluminum foil (1 1/2 feet long and the wider, the better).

3. 3

   Place meat on the foil and flatten to 1-inch thickness.

4. 4

   In a large bowl, gently combine all filling ingredients.

5. 5

   Place the mixture 3 inches from the bottom edge of the flattened meat and roll meat into a cylinder, enclosing in foil.

6. 6

   Crimp the ends of the foil.

7. 7

   Bake venison roll for one hour. Remove from the foil. Cut into 1/2-inch- thick slices and serve.

8. 8

   In small bowl combine KELLOGG'S RAISIN BRAN cereal, all-purpose flour, whole wheat flour, baking soda and cinnamon. Set aside.

9. 9

   In large mixing bowl beat butter, granulated sugar and brown sugar on medium speed of electric mixer until combined.

10. 10

    Add eggs and vanilla.

11. 11

    Beat until light and fluffy.

12. 12

    Add flour mixture.

13. 13

    Mix well.

14. 14

    Stir in raisins.

15. 15

    Drop by rounded teaspoonfuls onto ungreased cookie sheet. Bake at 350F for 10 to 13 minutes or until lightly browned.

16. 16

    Drop dough by level 1/4-cup measure onto ungreased cookie sheet.

17. 17

    Bake at 325F for 15 minutes or until lightly browned.

18. 18

    Heat a large pot on medium high heat.

19. 19

    Add the olive oil and heat.

20. 20

    Add the garlic and green onions and saut� for 2 minutes.

21. 21

    Add the tomato paste and dried herbs and cook, stirring often, for 2 more minutes.

22. 22

    Add the lentils, water and orange juice, bring to a boil.

23. 23

    Simmer until the lentils are tender but not mushy (10 to 15 minutes).

24. 24

    Stir in the mixed beans/legumes and baby spinach leaves; simmer for 2 to 3 minutes.

25. 25

    Season with salt, black pepper and lemon juice to taste.