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FareShare Gazette -- January 2012 Recipes

A home-style FareShare Gazette -- January 2012 Recipes made with Sunflower Oil, Butter, Clear Honey, Seasoned Bread Crumbs, and Ground Beef. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 tbsp
• 1/2 oz
• 2 tbsp
• 1/4 cup
• 4 oz
• 2 oz
• 2 tbsp
• 1 lb
• 1 can
• 8 cup
• 1/2 tsp
• 1/2 tsp
• 1/4 cup
• 1/4 cup
• 1/2 tsp
• 1 pkg

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   Cr�me fraiche to serve Place the mango slices in a bowl and pour the lime juice and rind over to marinate them.

3. 3

   Meanwhile, heat a wok, then add 2 teaspoons of the oil.

4. 4

   When the oil is hot add the butter.

5. 5

   When the butter has melted stir in the coconut flakes and stir-fry for 1 to 2 minutes until the coconut is golden brown.

6. 6

   Remove and drain on paper towel.

7. 7

   Wipe out the wok.

8. 8

   Strain the mango slices, reserving the juice.

9. 9

   Heat the wok again and add the remaining oil.

10. 10

    When the oil is hot add the mango and stir-fry for 1 to 2 minutes, then add the juice and allow to bubble and reduce for 1 minute.

11. 11

    Stir in the honey, sprinkle the coconut flakes on top and serve with cr�me fraiche.

12. 12

    "Choose a ripe mango for this recipe.

13. 13

    If you buy one that is a little under-ripe, leave it in a warm place for a day or two before using."

14. 14

    An alternative method is to drain the milk first then heat the nut briefly in the oven until it cracks.

15. 15

    Whichever method you choose, it is then fairly easy to extract the flesh and chop or shave it."

16. 16

    In a bowl, combine the first five ingredients.

17. 17

    Add meat and mix well.

18. 18

    Shape into a 5 x 3-inch loaf.

19. 19

    Place in a an ungreased shallow baking pan.

20. 20

    Bake, uncovered, at 350 F. for 15 minutes.

21. 21

    Drizzle with catsup.

22. 22

    Bake 20 minutes longer or until meat is no longer pink.

23. 23

    In a soup pot, heat oil over high heat.

24. 24

    Add beef, onion, mushrooms and carrots; saut� 6 to 8 minutes or until they begin to brown.

25. 25

    Add diced tomatoes including the liquid, beef broth, salt and pepper; bring to a boil.

26. 26

    Reduce heat and simmer on low 30 minutes, stirring occasionally until beef is tender.

27. 27

    Add barley and simmer an additional 15 to 20 minutes or until barley is tender. Serve immediately.

28. 28

    NOTES: This is great to serve after a bone-chilling barn-raising. So call

29. 29

    In a medium bowl, combine butter, Parmesan cheese, sesame seeds and garlic powder; mix well.

30. 30

    Brush half butter mixture over top and roll up again.

31. 31

    Separate along perforations into individual rolls.

32. 32

    Coat both sides of each roll with remaining butter mixture and place on a rimmed baking sheet.