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FareShare Gazette -- January 2011 Recipes

A home-style FareShare Gazette -- January 2011 Recipes made with Onion, Cider Vinegar, Salt, Milk, and Granulated Sugar. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Cool the potatoes to room temperature.

2. 2

   Cut a thin slice from the top of each potato.

3. 3

   Remove the pulp, being careful not to tear the shells.

4. 4

   Set the shells aside.

5. 5

   Dice the pulp.

6. 6

   Combine the diced potato, onion, pickle, celery, pimento and hard-cooked egg; stir gently until well mixed.

7. 7

   Combine the mayonnaise, mustard, vinegar, salt and pepper; mix thoroughly.

8. 8

   Add the capers if desired.

9. 9

   Combine the potato mixture and mayonnaise mixture; mix well and heap into the potato shells.

10. 10

    If you wish to serve this cold, place in the refrigerator and chill.

11. 11

    Recipe By: Chef John Cordeaux in Dietitians of Canada Cook Great Food

12. 12

    Serving Size: 6 Preparation Time:0:00

13. 13

    Categories: Volume 14-01 Jan 2011

14. 14

    In a saucepan slowly heat the milk and the tea leaves.

15. 15

    Add the sugar, honey and skim-milk powder, stirring until dissolved.

16. 16

    Cool.

17. 17

    Strain.

18. 18

    Whisk in the remaining ice cream ingredients until smooth.

19. 19

    Refrigerate for at least 2 hours.

20. 20

    Pour into a metal pan; cover and freeze for 2 hours or until almost firm.

21. 21

    Transfer, in chunks, to a food processor; puree until smooth. Return to the pan; cover and freeze until firm.

22. 22

    In a saucepan combine the water, honey, lemon juice and vanilla; bring to a boil.

23. 23

    Add the pears, cover; reduce the heat and simmer for 10 to 12 minutes or until tender, turning once.

24. 24

    Transfer everything to a bowl; cover and chill.

25. 25

    To serve, let the Tea Ice Cream stand at room temperature for 10 minutes.

26. 26

    Place each pear on a dessert plate; drizzle with 1 tablespoon (15 mL) of the syrup.

27. 27

    Add a scoop of ice cream and garnish with fruit.

28. 28

    The pears, which add fiber and Vitamin C, can be left unpeeled for additional fibre."

29. 29

    Cook Great Food; 2001; Robert Rose Inc.

30. 30

    MC format by Hallie. Untried.

31. 31

    In a bowl, combine the first 7 ingredients; add the pork and toss to coat.

32. 32

    In a nonstick skillet or wok, stir fry the carrots in 2 teaspoons of oil for 2 minutes.

33. 33

    Add the zucchini and celery; stir fry for 2 minutes.

34. 34

    Add the mushrooms; stir fry for 2-3 minutes longer or until the veggies are crisp tender.

35. 35

    Remove and keep warm.

36. 36

    Stir fry the pork with the marinade in batches in the remaining oil for 2-3 minutes or until the meat is no longer pink.

37. 37

    Return the vegetable mixture and all of the pork to the pan.

38. 38

    Add the spinach.

39. 39

    Stir fry for 1-2 minutes or until the spinach is tender.

40. 40

    NOTES: This stir fry is chockful of good for you veggies and pork.

41. 41

    Mix potatoes, onions and ham. Spoon into greased 23cm (9-inch) pie plate.

42. 42

    Sprinkle with cheese.

43. 43

    Using a wire whisk, beat the eggs and milk in a small bowl until well blended.

44. 44

    Add dressing, salt and pepper; mix well.

45. 45

    Pour evenly over the potato mixture.

46. 46

    Bake for 25 to 30 minutes or until the center is set. Let stand 10 minutes.

47. 47

    Cut into wedges and serve.