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FareShare Gazette -- July 2006 Recipes

Make FareShare Gazette -- July 2006 Recipes at home with Sour Cream, Garlic Powder, Sharp Cheddar Cheese, Lemon Cake Mix, and Salt. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   In a medium bowl combine the mayonnaise, sour cream and garlic powder; mix well.

2. 2

   In a large glass bowl, layer half the lettuce then half the bell pepper, onion, peas, celery, mayonnaise mixture, and cheese.

3. 3

   Repeat the layers once more then top with the bacon bits.

4. 4

   Cover and chill for at least 2 hours before serving.

5. 5

   Toss just before serving.

6. 6

   Amount Measure Ingredient -- Preparation Method

7. 7

   [batter prepared according to the package directions]

8. 8

   Preheat the oven to 350F. Coat a 9- x 13-inch baking dish with nonstick cooking spray.

9. 9

   Stir the lemon peel into the cake batter then pour batter into the baking dish.

10. 10

    In a medium bowl, beat the egg whites and salt until soft peaks form.

11. 11

    Gradually beat in the sugar until stiff peaks form.

12. 12

    Spoon the mixture over the cake batter, carefully spreading to completely cover the batter.

13. 13

    Form lots of peaks and valleys with a spatula to create a tempting-looking meringue.

14. 14

    Bake for 40 to 45 minutes or until the meringue is golden and a wooden toothpick inserted in the center of the cake comes out clean.

15. 15

    Allow to cool completely then cut into squares and serve.

16. 16

    OPTION: This can also be made as two 9-inch round cakes.

17. 17

    Just pour the batter into two cake pans then spread the top of each with the egg-white mixture.

18. 18

    Coat the frying pan or griddle with canola oil spray.

19. 19

    Whisk together the flours and cornmeal.

20. 20

    Add the sugar, baking powder, baking soda and salt.

21. 21

    Set the mixture aside.

22. 22

    In another bowl, lightly beat the egg. Add the buttermilk and canola oil.

23. 23

    Combine the liquid ingredients with the dry.

24. 24

    Whisk to blend.

25. 25

    The batter may contain small lumps.

26. 26

    Heat the frying pan or griddle over medium-high heat.

27. 27

    Work in batches and use a measuring cup to pour a small 1/4 cup of batter onto the hot griddle (1/4 cup of batter equals one pancake).

28. 28

    When bubbles form on top, flip the pancakes over.

29. 29

    Cook until they are golden on both sides, using more cooking spray for additional batches if necessary.

30. 30

    While the pancakes are cooking, place the strawberry preserves and apple juice in a saucepan on low heat.

31. 31

    Add the sliced strawberries, stir, and heat for 1 minute.

32. 32

    Keep the strawberry sauce warm while finishing the pancakes.

33. 33

    Place the finished pancakes on a platter.

34. 34

    Spoon the warm strawberry sauce over the top.

35. 35

    Top with fresh strawberries.

36. 36

    Heat the olive oil in a large skillet over medium heat.

37. 37

    Add onion, bell pepper and garlic; cook, stirring often, 5 minutes or until vegetables begin to soften.

38. 38

    Add wine and crushed red pepper, and bring to a boil. Reduce heat, cover and simmer 5 minutes or until vegetables are tender.

39. 39

    Add mussels and feta; cook, covered, over medium-high heat 3 to 5 minutes or until mussels open.

40. 40

    Discard unopened mussels.

41. 41

    Divide mussels evenly among shallow serving bowls; spoon the sauce and vegetables evenly over each serving.

42. 42

    Sprinkle each serving with 2 teaspoons parsley.

43. 43

    Serve immediately with lemon wedges.