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FareShare Gazette -- July 2007 Recipes

A home-style FareShare Gazette -- July 2007 Recipes made with Chicken Thighs Skinned, Cooking Oil, Uncooked Long Grain Rice, Dry Onion Soup Mix, and All Purpose Flour. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   2 tablespoons dry onion soup mix salt and black pepper -- to taste paprika -- to taste

3. 3

   In a large bowl, combine broth, rice, peas, shrimp, mushrooms and onion soup mix.

4. 4

   Spread in prepared baking dish.

5. 5

   Arrange chicken thighs on rice mixture. Sprinkle chicken lightly with salt, pepper and paprika.

6. 6

   Cover dish tightly with foil.

7. 7

   Bake in a 350 F. oven about 45 minutes or until chicken is tender an no longer pink (180 F).

8. 8

   Let stand, covered for 10 minute before serving.

9. 9

   This easy version gets its flavor from a soup mix.

10. 10

    For crust, combine flour and Splenda.

11. 11

    Cut in margarine until mixture is crumbly.

12. 12

    Press evenly into 9-inch flan pan with removable bottom.

13. 13

    Bake at 375F for 12 - 15 minutes or until lightly browned.

14. 14

    Cool on rack.

15. 15

    In saucepan, combine Splenda and cornstarch. Stir in water and lemon juice.

16. 16

    Cook and stir over medium heat until mixture comes to a boil.

17. 17

    Stir some of lemon mixture into egg yolks then return to pan.

18. 18

    Cook and stir over low heat 1 minutes.

19. 19

    Remove from heat.

20. 20

    Pour into bowl.

21. 21

    Stir in lemon rind, margarine and a few drops of yellow food colouring, if desired.

22. 22

    Cover surface with plastic wrap.

23. 23

    Chill 30 minutes.

24. 24

    Pour into crust.

25. 25

    Chill at least 2 hours or until set.

26. 26

    Remove rim from pan.

27. 27

    Garnish with whipped topping and lemon slices, if desired.

28. 28

    Combine all crust ingredients. Press evenly onto bottom of 8-inch spring- form pan. Bake at 325 degrees F. for 5 minutes.

29. 29

    Meanwhile in food processor, process cottage cheese until smooth.

30. 30

    Add cream cheese and process until blended.

31. 31

    Pour into pan.

32. 32

    Bake for 45 to 50 minutes or until firm around edges and slightly soft in centre.

33. 33

    Run knife around edge of cheesecake to loosen from pan.

34. 34

    Cool on rack.

35. 35

    Cover and chill.

36. 36

    Garnish as desired (e.g. fresh raspberries and chocolate curls).

37. 37

    Tip; Place a pan of hot water in oven beside cheesecake to prevent surface cracks.

38. 38

    Combine all crust ingredients. Press evenly onto bottom of 8-inch (20 cm) spring form pan. Bake at 325F. for 5 minutes.

39. 39

    Meanwhile, in food processor, process cottage cheese until smooth. Add cream cheese and process until blended.

40. 40

    Bake for 45-50 minutes or until Firm around edges and slightly soft in center.

41. 41

    Run a knife around edge of cheesecake to loosen from pan. Cool on rack.

42. 42

    Cover and chill. Garnish as desired.

43. 43

    In bowl, stir together flour, sweetener, baking powder and salt; set aside.

44. 44

    In mixing bowl, beat butter, eggs and vanilla for 1 minute.

45. 45

    Add apple sauce, beat just until blended.

46. 46

    Fold in flour mixture just until moistened.

47. 47

    Using 1/3 cup of the batter, drop by spoonfuls into greased 8-inch square cake pan. Fold cocoa powder into remaining batter just until combined.

48. 48

    Gently spoon batter into pan covering white batter and smoothing surface.

49. 49

    Bake in 350F 180C oven for 15 minutes or until tester inserted in centre comes out clean. Transfer to rack; let cool.