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FareShare Gazette -- July 2006 Recipes

A home-style FareShare Gazette -- July 2006 Recipes made with Mayonnaise Or Salad Dressing, Lemon Juice, Creme Brulee Coffee Mate Creamer, Caster Sugar, and Fine Granulated Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 1 tsp
• 2 tbsp
• 300 g
• 500 g
• 1 pinch
• 1/2 cup
• 1/2 cup
• 1 tsp
• 2 cup
• 2 1/2 tsp
• 1/4 tsp
• 1/2 cup
• 1/3 cup
• 1/3 cup
• 1/2 tsp
• 3 tbsp
• 2/3 cup
• 5 tbsp
• 1 cup
• 1/2 tsp
• 2 1/2 cup
• 1/2 cup
• 3 tbsp
• 4 tsp
• 5 cup
• 2 tbsp
• 1 cup
• 6 slice
• 2/3 cup
• 1/4 cup
• 1/2 tsp
• 1 tbsp
• 1 pkg
• 4 cup
• 1 cup
• 1 cup
• 1 cup
• 3 tbsp
• 2 tbsp
• 2 lb
• 1/2 cup
• 2 tbsp
• 2 tbsp
• 1 tsp
• 2 tbsp
• 1 tbsp
• 1 tsp
• 1 tsp
• 1 tsp
• 3 cup

Method (preview)

1. 1

   Combine carrots, celery and raisins.

2. 2

   Blend mayonnaise or salad dressing, lemon juice, and cream; mix with carrots and raisins.

3. 3

   Spoon into lettuce cups or over shredded lettuce.

4. 4

   Sprinkle with almonds.

5. 5

   Remove pits from cherries.

6. 6

   Place cherries in a heavy pan with sugar.

7. 7

   Cover and cook over medium heat for 8 minutes.

8. 8

   Add red currant jelly to the pan.

9. 9

   Mix and stir well. Cook for another 2 minutes, then set aside.

10. 10

    Pour cherries and their juices in a large pan.

11. 11

    Add Kirsch and let simmer without bringing mixture to a boil.

12. 12

    When very hot, pour mixture on cherries.

13. 13

    Flamb� and serve.

14. 14

    Boil a jar for 10 minutes. Let it cool, upside down, not touching the rim.

15. 15

    In a small saucepan, add 1/2 cup water to sugar.

16. 16

    Add cloves, cinnamon and lemon zest.

17. 17

    Bring to a boil until sugar is dissolved.

18. 18

    Simmer for 2 to 3 minutes, then cool before adding a good litre of white eau-de-vie.

19. 19

    Pour over fruit and mix. Cherries should be entirely covered with syrup.

20. 20

    Close jar tightly. Let it rest in a dark cool place for at least one month before using.

21. 21

    However, if you are just going to portion and serve in the kitchen, baking this in a regular cake pan works just fine.

22. 22

    1. Preheat oven to 350F.

23. 23

    2. Cream together butter and sugar until pale yellow and creamy. Add egg and vanilla and beat in.

24. 24

    Sift together flour, baking powder and salt.

25. 25

    Add alternately with milk until incorporated.

26. 26

    Scrape batter into cake pan and spread evenly.

27. 27

    Sprinkle cherries on top of batter.

28. 28

    In small bowl blend sugar, flour and cinnamon.

29. 29

    Cut in butter with your fingers until crumbly and no large bits of butter are visible.

30. 30

    Sprinkle on top of cherries.

31. 31

    2. Bake for 45-50 minutes. Allow to cool before serving.

32. 32

    Add water to cherries and cook until soft.

33. 33

    Add half of sugar to cherries.

34. 34

    Combine remaining sugar with flour and add cream to make a smooth paste.

35. 35

    Add paste to cherries and cook until thickened, stirring constantly.

36. 36

    Serve warm or cold, as desired.

37. 37

    Put everything in blender on "mix" or "ice crush" setting.

38. 38

    Leave on for 30 to 45 seconds. Pour into glasses.