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FareShare Gazette -- July 2004 Recipes

FareShare Gazette -- July 2004 Recipes comes together with Corn Bread Muffin Mix, Milk, Refried Beans, Sour Cream, and Cheddar Cheese. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 8 1/2 oz
• 1/3 cup
• 2 1/2 cup
• 16 oz
• 1 cup
• 1 1/2 cup
• 1/4 cup
• 12 oz
• 1 1/4 lb
• 1 1/4 lb
• 6 oz
• 2 tbsp
• 2 1/2 cup
• 1/2 tsp
• 2 cup
• 1/4 cup
• 3 tbsp
• 3/4 cup
• 3/4 lb
• 1/2 cup
• 1 tbsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   In a bowl, combine cornbread mix, egg, and milk until well blended. Spread into a 9-inch square baking dish you've sprayed with non-stick coating.

3. 3

   Bake at 350 degrees F. for 15 minutes.

4. 4

   Combine sour cream, 1 cup shredded cheese and onion; spread over meat layer.

5. 5

   Bake 20-25 minutes or until heated through and cheese is melted and bubbling.

6. 6

   Amount Measure Ingredient -- Preparation Method

7. 7

   Cook pasta, when done remove with slotted spoon to a nice pan that has about 3-inch sides on it, that you've filled 2/3 full of ice water.

8. 8

   Brown meat, stirring to crumble-up; when done, drain well.

9. 9

   You may want to cook 1/2 cup of diced onions with the meat.

10. 10

    After meat is drained well, stir in cream cheese, chili powder and salt and pepper.

11. 11

    Simmer, stirring until cream cheese melts and you can stir and blend together easily.

12. 12

    In a small saucepan, cook together sauce ingredients on simmer 10 minutes.

13. 13

    Pour over filled shells. Sprinkle with the cheese.

14. 14

    Bake in 350 degree F. oven 45 minutes or until heated through and good and hot. Do not cover while baking.

15. 15

    Cut a small slice from the tips at both ends of the eggs to create a flat surface for them to stand upon.

16. 16

    Slice each egg in half crosswise.

17. 17

    Remove yolks; place in a small bowl and mash.

18. 18

    Add scallions, cilantro, jalape�o pepper, mayonnaise and mustard; blend well.

19. 19

    Spoon about 1 tablespoon of the yolk mixture into each egg half.

20. 20

    Top each with cheese; sprinkle with chili powder.

21. 21

    Cover; store in the refrigerator.

22. 22

    Heat oil in a large skillet and cook onions until they become translucent, 3-4 minutes. Add garlic and saute 1 minute.

23. 23

    Add mushrooms, basil and thyme. Cook 5 minutes. Add the wine and cook 5 minutes more or until most of the wine evaporates.

24. 24

    Add tomatoes, including the liquid, and broth, stir well; simmer 5 minutes, uncovered. Serve over hot pasta.

25. 25

    Bring the milk to a boil in a heavy saucepan. Remove from heat.

26. 26

    In a bowl, whisk together eggs and sugar until pale.

27. 27

    Stir in 1 cup of the warm milk.

28. 28

    Then pour egg mixture into milk and cook, stirring constantly, over low heat until thick enough to coat a spoon or, 160F.

29. 29

    Remove from heat, stir in vanilla and rum, if desired.

30. 30

    Chill until serving time.