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FareShare Gazette -- January 2012 Recipes

Make FareShare Gazette -- January 2012 Recipes at home with Celery, Onion, All Purpose Flour, Skim Milk, and Pepper. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1 cup
• 2 1/2 tbsp
• 1 1/4 cup
• 1/8 tsp
• 1/2 cup
• 2 lb
• 4 tbsp
• 1 tsp
• 1 tsp
• 1/2 tsp
• 5 tbsp
• 1 tbsp
• 1 cup
• 1 tsp
• 3 cup
• 1 tbsp
• 1/4 tsp
• 1/4 tsp
• 4 cup
• 1 1/2 cup
• 1/2 cup
• 3 tbsp
• 2 tbsp
• 2 tbsp
• 1/4 tsp
• 1/2 cup
• 1 tbsp
• 1/2 cup
• 1 tbsp
• 20 oz
• 16 oz
• 3/4 cup
• 2 tbsp
• 3/4 tsp
• 1 1/2 cup
• 1 1/4 cup

Method (preview)

1. 1

   Cook the celery and onion in boiling water until tender; drain.

2. 2

   Turn into a 1-quart (1 L) casserole dish.

3. 3

   Scatter the chopped egg white over the top.

4. 4

   Measure the flour into a saucepan and whisk in part of the milk until smooth.

5. 5

   Add the remaining milk, pepper, paprika and cayenne pepper.

6. 6

   Heat and stir until it boils and thickens.

7. 7

   Pour over the casserole.

8. 8

   Melt the margarine in a small saucepan. Stir in the bread crumbs. Spread over the top of the ingredients in the casserole dish.

9. 9

   Bake, uncovered, in a 350F (180C) oven for about 20 to 30 minutes until browned and hot.

10. 10

    Place chicken between two sheets of wax paper and pound to approximately 1/4-inch thick.

11. 11

    If breasts are large, cut into serving size.

12. 12

    In a large bowl or plastic bag, combine flour with salt, garlic powder and pepper.

13. 13

    Add chicken to flour mixture, toss to coat.

14. 14

    Heat 3 tablespoons oil in a large skillet over medium-high heat.

15. 15

    Saut� chicken 3-5 minutes per side or until done.

16. 16

    Remove from skillet.

17. 17

    Do in batches if needed.

18. 18

    Add mushrooms, butter and remaining oil.

19. 19

    Saut� 2-3 minutes.

20. 20

    Stir in wine, broth, basil and onion powder.

21. 21

    Stir to loosen any browned particles; bring to a boil.

22. 22

    Return chicken to skillet.

23. 23

    Reduce heat and simmer, uncovered, 2 minutes.

24. 24

    Combine the first 4 ingredients.

25. 25

    Arrange in a single layer on a greased baking sheet.

26. 26

    Bake in a 375F (190C) oven for about 40 minutes, stirring once, until the yam is tender and golden.

27. 27

    Cool.

28. 28

    Put into a large bowl.

29. 29

    Combine the first 6 dressing ingredients in a jar with a tight-fitting lid.

30. 30

    Shake well. Makes about 1/2 cup (125 mL) of dressing. Drizzle over the vegetable mixture. Toss gently.

31. 31

    In large skillet, heat oil over medium heat.

32. 32

    Add onion, green pepper, chilies and garlic.

33. 33

    Cook, stirring often, 3 minutes.

34. 34

    Add beans, tomatoes, water, chili powder, cumin and 1/4 teaspoon of the salt.

35. 35

    Gradually stir in 1/4 cup of the cornmeal.

36. 36

    Cook, stirring constantly, until thickened.

37. 37

    Spoon into a 2-quart casserole dish.

38. 38

    In a medium saucepan, heat the milk and the remaining 1/2 teaspoon of salt over medium heat.

39. 39

    Gradually stir in remaining cornmeal.

40. 40

    Cook, stirring constantly, until thickened.

41. 41

    Gradually stir into eggs.

42. 42

    Stir in 1 cup of cheese.

43. 43

    Spoon over the bean mixture.

44. 44

    Bake 55 to 60 minutes or until golden brown.

45. 45

    Sprinkle with remaining 1/4 cup cheese and bake for 5 minutes more or until cheese has melted.