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FareShare Gazette -- July 2004 Recipes

Make FareShare Gazette -- July 2004 Recipes at home with Orange Juice, Cream Cheese Softened, Vanilla Wafers About, Butter, and Honey. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1/3 cup
• 16 oz
• 2 1/2 cup
• 1/2 cup
• 1/2 cup
• 2 tbsp
• 1 1/2 tbsp
• 1 cup
• 1 pinch
• 2 tsp
• 1 dash
• 1/2 cup
• 1 tsp
• 1/2 tsp
• 1 cup
• 1 1/2 cup
• 4 tbsp
• 14 oz

Method (preview)

1. 1

   In large micro wave safe bowl, combine marshmallows and orange juice. Micro wave uncovered on high for 1 1/2 minutes. Stir until smooth.

2. 2

   In a mixing bowl, beat cream cheese, add marshmallow mixture; beat until just smooth. Fold in Cool Whip.

3. 3

   Combine wafer crumbs and melted butter; set aside 3/4 cup for topping.

4. 4

   Press remaining crumbs into an ungreased 13x9x2-inch baking dish. Bake at 500 degrees F. for 5-6 minutes. Cool completely.

5. 5

   Spoon cream cheese filling over cooled crust. Sprinkle top with 3/4 cup reserved crumbs. Cover and refrigerate several hours or overnight.

6. 6

   Rinse and hull the strawberries.

7. 7

   Place in blender with liqueur, 1/4 cup of honey and 1/2 cup wine.

8. 8

   Puree until very smooth.

9. 9

   Check the taste and add more honey if not sweet enough or more wine if mixture is too thick.

10. 10

    Strain to remove seeds.

11. 11

    It may be frozen up to 2 months.

12. 12

    Thaw slightly and serve as a slushy type dessert in a pretty parfait glass or, thaw completely to serve as a thick drink.

13. 13

    For the sauce: Melt butter in a saucepan over medium heat.

14. 14

    Add flour and cook, stirring constantly, for 3 minutes, then reduce heat to low.

15. 15

    Add milk, half and half, and bay leaf, whisking until sauce thickens, about 8 minutes.

16. 16

    Stir in the pepper, cayenne, herb salt, sherry, Worcestershire sauce, and cheese until smooth, then cover and keep warm.

17. 17

    For the cutlets: Beat together eggs, herb salt and Worcestershire sauce in a large bowl.

18. 18

    Mix in mushrooms, finely chopped scallions, bread crumbs, and cheese.

19. 19

    Shape into eight 1/2-inch-thick patties

20. 20

    Heat 2 tablespoons butter in a skillet over medium heat. Fry patties in 2 batches until crisp and brown, about 3 minutes per side.

21. 21

    Serve mushroom cutlets with Mornay Sauce, garnished with scallions, if desired.

22. 22

    In a bowl, combine pie filling, milk and pineapple. Fold in Cool Whip.

23. 23

    Spread in a 13x9x2-inch baking dish. Cover with foil and freeze for 8 hours or overnight.