← All recipes

FareShare Gazette -- January 2011 Recipes

FareShare Gazette -- January 2011 Recipes comes together with Chicken Livers, Butter, Worcestershire Sauce, Onion, and Flour. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Meanwhile, place the spinach in a food processor fitted with a metal blade.

2. 2

   Pulse until coarsely chopped. Add the cottage cheese, cheddar and cornstarch. Pulse until well combined; reserve.

3. 3

   Heat oil in a large, non-stick skillet set over medium heat.

4. 4

   Add onion, red pepper, garlic, salt and pepper.

5. 5

   Cook for 5 minutes or until softened.

6. 6

   Add the spinach mixture.

7. 7

   Cook, stirring occasionally, for 5 minutes or until bubbly and thickened.

8. 8

   Add cooked pasta and dill; toss to coat.

9. 9

   Adjust seasonings as needed.

10. 10

    Brown livers slowly in butter seasoned with oregano and Worcestershire sauce. Remove from pan.

11. 11

    Saut� onion until soft. Blend in flour, salt and pepper; stir in mushrooms with liquid. Heat, stirring constantly, to boiling.

12. 12

    Add livers; cover and simmer for 3 minutes; Add sour cream and simmer slowly for 1 minute.

13. 13

    You could use regular brown sugar or you could mix a bit of molasses with white sugar and use that.

14. 14

    Cream the margarine and brown sugar together then add the soda mixture and blend.

15. 15

    Add flour and salt then immediately add vanilla, ginger and nuts.

16. 16

    Blend until the consistency is right for shaping small balls, adding more flour if necessary. (Lorraine says she usually ends up adding some flour.)

17. 17

    Place the shaped balls approximately 2 inches apart on an ungreased cookie sheet. Press down with a fork.