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FareShare Gazette -- July 2004 Recipes

A home-style FareShare Gazette -- July 2004 Recipes made with All Purpose Flour, Buttermilk Baking Mix, Black Pepper, Green Tomatoes Coarsely Chopped, and Water. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 cup
• 1/2 tsp
• 1 cup
• 1/3 cup
• 1/4 cup
• 1 tsp
• 1 tbsp
• 1 1/2 cup
• 3 tbsp
• 6 tbsp
• 1/4 tsp
• 1/2 cup
• 1 tbsp
• 1/4 cup
• 28 oz
• 12 oz
• 2 tbsp
• 1/2 tsp
• 1/2 tsp
• 1/4 tsp
• 1 dash

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   1. Cut eggplant into 1/2-inch slices. Place in single layer on paper towels. Sprinkle with salt and set aside for 30 minutes.

3. 3

   2. Using garlic press, press 6 garlic cloves and place into mixing bowl.

4. 4

   Add flour, biscuit mix, oregano, pepper, slightly beaten egg and enough water to make batter the consistency of pancake batter.

5. 5

   Pour half olive oil and half salad oil to a depth of 1/4 inch in a skillet over medium heat.

6. 6

   Crush four garlic cloves with flat edge of knife; add to oil and saute until lightly browned.

7. 7

   Press the cloves against sides of pan just before removing to release more of the garlic flavor.

8. 8

   4. Coat each eggplant slice with batter; fry, being careful not to brown too fast. (Do not burn.) Serve immediately.

9. 9

   Combine green tomatoes, pepper, garlic, scallions and water in a 4-cup glass measure or small microwave-safe mixing bowl. Cover tightly with plastic wrap.

10. 10

    Microwave at High for two minutes. Let stand one minute. Prick plastic to release steam. Remove from oven and uncover carefully.

11. 11

    Scrape into a blender or food processor. Add remaining ingredients and blend until smooth.

12. 12

    Mix remaining ingredients with tomatoes. Place in pie shell and cover with top crust. Prick holes in crust.

13. 13

    Bake in 450 degree F. oven for 10 minutes. Reduce heat to 350 degrees F. and bake 40 minutes longer or until golden brown.

14. 14

    Arrange the shanks in a large, shallow baking dish.

15. 15

    Scatter the vegetables, herbs, garlic, ginger root and peppercorns over the top.

16. 16

    Pour in the oil and the wine.

17. 17

    Turn the shanks over in the marinade to coat evenly.

18. 18

    Cover and refrigerate overnight.

19. 19

    Position a rack in the center of the oven and preheat the oven to 350 F (180 C).

20. 20

    Transfer the shanks to a heavy pot with a lid and pour the marinade evenly over the top.

21. 21

    Cover and cook in the center of the oven until fork tender, about 2 hours.

22. 22

    During cooking, turn the shanks over from time to time.

23. 23

    Remove from the oven and let cool, then refrigerate overnight in the marinade.

24. 24

    Drain the shanks over a pot, catching the marinade.

25. 25

    Place the marinade over medium-high heat and cook until reduced to a good coating consistency.

26. 26

    Arrange the shanks on a griller (broiler) tray and slip under the griller (broiler).

27. 27

    Grill (broil) until glazed and crisp, about 5 minutes, then turn and grill until glazed and crisp on the second side and heated through, 2-3 minutes longer.

28. 28

    Serve the shanks at once with the reduced sauce spooned around them.

29. 29

    Spray saute pan with non-fat cooking spray. Brown turkey with onions, celery and garlic over medium-high heat about 6 to 8 minutes. Drain.

30. 30

    Transfer the turkey and onions to a slow cooker. Stir in the remaining ingredients.

31. 31

    Cover and cook on low 6 to 7 hours. Serve on rolls or sliced bread.