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FareShare Gazette -- July 2009 Recipes

FareShare Gazette -- July 2009 Recipes is built on Tomato Catsup, Vegetable Or Salad Oil, Apple Cider Vinegar, Confectioners Sugar, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1/2 cup
• 1/2 cup
• 1/4 cup
• 2 tsp
• 1/4 tsp
• 1 dash
• 1 1/2 cup
• 2 tbsp
• 1 1/2 cup
• 1 tbsp
• 1/2 tsp
• 1 1/4 cup
• 1 cup
• 1/2 cup
• 1 tbsp
• 1/2 tsp
• 1/4 tsp

Method (preview)

1. 1

   Combine all of the ingredients in a jar.

2. 2

   Cover; shake vigorously.

3. 3

   Chill to blend flavors, about 2 hours.

4. 4

   Remove the garlic and shake again just before serving.

5. 5

   In a large saucepan, combine the blueberries, sugar and lemon juice.

6. 6

   Set over medium-high heat and, stirring constantly, bring to a boil.

7. 7

   Once the berries are boiling, reduce heat to medium and cook until the berries have mostly popped and the jam is very liquid and dark blue.

8. 8

   Remove from the heat and let cool until just barely warm.

9. 9

   Once the jam has cooled, mix in the pectin and stir for 2 to 3 minutes.

10. 10

    Ladle the jam into jars, cover tightly and leave at room temperature for 30 minutes. Freeze until needed.

11. 11

    In a large saucepan, combine the mango, peaches, sugar, lemon juice, cinnamon and ginger.

12. 12

    Set over medium-high heat and, stirring constantly, bring to a boil.

13. 13

    Once the mixture is boiling, reduce heat to medium and cook, stirring often, until the fruit is very soft and broken down, about 8 to 10 minutes.

14. 14

    Remove the pan from the heat and let cool until just barely warm.

15. 15

    Once the jam has cooled, mix in the pectin and stir for 2 to 3 minutes.

16. 16

    Ladle the jam into jars, cover tightly and leave at room temperature for 30 minutes. Freeze until needed.

17. 17

    Combine 1 cup of flour, 1/2 of cup sugar, the salt and the cinnamon.

18. 18

    Cut in the margarine until the mixture resembles corn meal.

19. 19

    Combine the sliced peaches, lemon juice, lemon peel, 1/2 cup of sugar and 1/4 cup of flour; then spoon into greased nine-inch square dish.

20. 20

    Cover and bake at 400F (200C) for 15 minutes. Then remove the cover and bake for another 40 minutes.