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FareShare Gazette -- July 2004 Recipes

FareShare Gazette -- July 2004 Recipes comes together with Butter Or Margarine, Flour, Lemon Juice, Cold Water, and Breadcrumbs. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 1/2 oz
• 1 1/2 oz
• 1 tbsp
• 2 tbsp
• 1 oz
• 1 1/2 oz
• 2 tbsp
• 1 dash
• 1/2 tsp
• 1/3 cup
• 1/2 pkg
• 1/4 cup
• 1 tsp
• 1/2 tsp
• 4 tbsp
• 4 tbsp
• 1 1/2 cup
• 1/2 tsp
• 1/4 tsp
• 1 tbsp
• 2 tbsp
• 2 tbsp
• 1/2 tsp
• 1/2 tsp
• 1/4 tsp
• 6 oz
• 2 tbsp
• 1 tbsp
• 1/2 cup
• 1 tbsp
• 3/4 lb
• 3/4 lb
• 1 tsp
• 1/2 tsp
• 1 tsp
• 1/3 cup
• 1 tsp
• 2/3 cup
• 1 tbsp
• 1 tsp
• 1 cup
• 1 1/2 cup
• 3 cup
• 1/4 cup
• 1 tsp
• 8 oz
• 2 tbsp
• 1/2 tsp
• 1/8 tsp
• 2 oz
• 1 1/2 cup

Method (preview)

1. 1

   For the sauce, melt the butter, stir in the flour and cook until pale yellow.

2. 2

   Gradually add the cold stock and boil the sauce gently for abut 10 minute.

3. 3

   Add the capers, the finely sliced mushrooms and the finely chopped anchovies.

4. 4

   Leave to simmer in the sauce for about 10 minutes before adding the salt and the lemon juice or wine.

5. 5

   Beat the egg yolks with the cold water and add to the sauce.

6. 6

   When the sauce is ready, shell and slice the hard-boiled eggs and add them with the cooked asparagus tips to the fricassee sauce.

7. 7

   For the bread balls, cream the butter, add the egg, salt and sufficient breadcrumbs to make a smooth dough.

8. 8

   Set aside for about 1/2 hour.

9. 9

   Shape into small balls.

10. 10

    Boil in salted water until done and serve in the fricassee.

11. 11

    Amount Measure Ingredient -- Preparation Method

12. 12

    [enough to roughly cover bottom of skillet you're using]

13. 13

    Heat oil in large skillet.

14. 14

    Add potatoes and cook on low to medium heat until fork tender.

15. 15

    Add spinach and saut� until wilted.

16. 16

    Arrange potatoes and spinach in an even layer.

17. 17

    Beat eggs, Worcestershire or Tabasco, black pepper and basil. Pour over potato and spinach mixture.

18. 18

    Heat should be low to medium: you want the frittata to gradually "set up" without burning on the bottom.

19. 19

    It helps to place a cover over the skillet.

20. 20

    Check every few minutes.

21. 21

    Once edges are slightly dry and the center looks not quite done but no longer runny, sprinkle parmesan over the top in an even layer.

22. 22

    If you are using a pan with a plastic or wood handle, wrap the handle in aluminum foil.

23. 23

    Place pan under broiler, checking frequently to avoid burning.

24. 24

    Once cheese is melted and lightly browned, remove from broiler.

25. 25

    In medium bowl, mix cream cheese, mayonnaise and horseradish until smooth.

26. 26

    Stir in onion, salt and pepper. With rubber spatula, fold in eggs.

27. 27

    When ready to serve, slice croissants in half; spread egg salad over each croissant.

28. 28

    Garnish with shredded lettuce, ripe black olives, or fresh sliced tomato.

29. 29

    Add flour to melted butter in a sauce pan and cook over medium heat for two minutes; add milk, seasonings and lemon juice.

30. 30

    Cook until thickened and smooth.

31. 31

    Remove from heat and stir in eggs that have been very finely chopped.

32. 32

    Serve over baked fish.

33. 33

    Combine lemon juice, onion, mustard, Tabasco sauce, seasoned salt, pepper, cream cheese and pimento in blender container.

34. 34

    Blend until smooth.

35. 35

    Add hard boiled eggs, 1 at a time.

36. 36

    Beat well until light.

37. 37

    Spoon into bowl.

38. 38

    Rinse slices thoroughly to remove salt and brown juice that has formed. Pat dry.

39. 39

    Beat eggs slightly and combine with milk and honey. Dip eggplant slices into egg mixture, then into crumbs, coating both sides.