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FareShare Gazette -- July 2004 Recipes

This FareShare Gazette -- July 2004 Recipes recipe uses Dry Great Northern Beans, Olive Oil, Plum Tomatoes In Juice, Chicken Broth, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 1/2 cup
• 1 tbsp
• 28 oz
• 28 oz
• 1/2 tsp
• 1/4 cup
• 1/4 cup
• 1/2 cup
• 3 cup
• 2 tbsp
• 6 oz
• 1/3 cup
• 1 lb
• 1/4 cup
• 1/2 tsp
• 2 tbsp
• 2 tbsp
• 1/2 cup
• 1 tsp
• 1/4 tsp
• 1 1/4 cup
• 1 tbsp
• 1 tsp
• 1 tbsp
• 1/8 tsp
• 1/4 cup
• 1 tbsp
• 1 lb
• 3/4 cup
• 2 cup
• 1/2 cup
• 1/2 tsp
• 1/2 tsp
• 1/2 cup
• 2 can
• 2 tsp
• 1/2 cup
• 2 can
• 1/4 cup
• 8 oz
• 10 3/4 oz
• 4 cup
• 2 tbsp
• 1 tbsp
• 2 tbsp
• 32 oz
• 1/4 cup
• 1/2 tsp
• 1 can
• 1 cup
• 1 1/2 cup
• 1/2 cup
• 1 cup
• 1/2 tsp
• 1/2 cup
• 1/4 cup
• 1 tbsp
• 1 cup
• 1 cup
• 3/4 cup

Method (preview)

1. 1

   Rinse beans with running cold water and discard any stones or shriveled beans.

2. 2

   In large bowl, place dry beans and 8 cups water.

3. 3

   Allow to stand at room temperature overnight. (Or, in 4-quart saucepan over high heat, heat beans and 8 cups water to boiling; cook 2 minutes.

4. 4

   Remove from heat; cover and let stand 1 hour.) Drain and rinse beans.

5. 5

   In 4-quart saucepan over high heat, heat beans and enough water to cover by 2 inches to boiling.

6. 6

   Reduce heat to low; cover and simmer 40 minutes to 1 hour until beans are tender, stirring occasionally.

7. 7

   Drain beans.

8. 8

   Heat 5-quart Dutch oven or saucepot over medium-high heat until hot.

9. 9

   Add sausage and cook until browned, breaking up meat with spoon.

10. 10

    With slotted spoon, remove sausage meat to bowl.

11. 11

    Reduce heat to medium.

12. 12

    In drippings and olive oil, cook onions until tender and golden, about 10 minutes.

13. 13

    Add garlic; cook 1 minute.

14. 14

    Add tomatoes with their juice, using spoon to break up tomatoes.

15. 15

    Add chicken broth, salt, beans, and 2 cups water; over high heat, heat to boiling.

16. 16

    Reduce heat to low; cover and simmer 30 minutes.

17. 17

    Add sausage meat; heat through.

18. 18

    6. Meanwhile, in 3-quart saucepan, cook pasta as label directs, but do not add salt to water. Drain pasta; set aside.

19. 19

    7. Just before serving, stir in spinach and cooked pasta. Serve with grated

20. 20

    Parmesan cheese if you like.

21. 21

    Complete recipe as in steps 6 and 7.

22. 22

    Mix onions, 2 tablespoons milk, cream cheese, salt and pepper together and spread over potatoes.

23. 23

    Beat together Bisquick, milk and eggs. Pour around sausages. Top with shredded cheddar cheese.

24. 24

    Thaw bread dough on a greased baking sheet; cover with a sheet of plastic wrap; let rise until doubled.

25. 25

    Meanwhile, in a skillet over medium heat, cook sausage until done, breaking up with spoon.

26. 26

    Drain really well.

27. 27

    Place in a bowl; add spinach, cheeses, oregano and garlic powder and some salt and pepper to taste.

28. 28

    Set aside.

29. 29

    Roll each loaf of bread dough into a 14-inch by 12-inch rectangle.

30. 30

    Spread sausage mixture lengthwise down center of each rectangle.

31. 31

    Gently press the filling down, dot with butter.

32. 32

    Bring edges of dough to the center of filling; pinch to seal well.

33. 33

    Place seam side down on baking sheet, tuck end under giving a squeeze to seal shut.

34. 34

    Carefully curve the loaf into a crescent shape.

35. 35

    Brush with egg.

36. 36

    Bake at 350 degrees F. for 25 minutes or until golden brown. Let stand 5-10 minutes before cutting.

37. 37

    Cool remaining loaf on wire rack. Wrap in foil and freeze for up to 3 months.

38. 38

    Unwrap and place on a baking sheet you've sprayed with non-stick spray.

39. 39

    Bake at 350 degrees F. 15-20 minutes or until heated through.

40. 40

    Amount Measure Ingredient -- Preparation Method

41. 41

    Salt and pepper cut up chicken well on all sides.

42. 42

    Place chicken, a few pieces at a time in bag with flour mixture and shake to coat.

43. 43

    In a 12-inch non-stick skillet, brown chicken in the oil on medium-high heat until nice and browned.