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FareShare Gazette -- July 2009 Recipes

This FareShare Gazette -- July 2009 Recipes recipe uses Butter Cut, Cottage Cheese, Sour Cream, Sharp Cheddar Cheese Shredded, and Mild Cheddar Cheese Shredded. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 4 tbsp
• 16 oz
• 16 oz
• 8 oz
• 16 oz
• 5 oz
• 1 pinch
• 1/2 cup
• 2 1/2 cup
• 1 tsp
• 1/2 cup
• 1/2 tsp
• 1 cup
• 15 oz
• 29 oz
• 12 oz
• 1 cup
• 1/2 cup
• 1/2 cup
• 1 cup
• 3/4 cup
• 1/4 cup
• 2 tsp
• 1/4 tsp
• 1/4 lb

Method (preview)

1. 1

   Cook the macaroni according to package directions. Drain and return to the pot. Add the butter, stirring to melt.

2. 2

   In a large bowl, beat the eggs and mix with the cottage cheese, sour cream, cheeses, milk and seasonings.

3. 3

   Fold in the buttered macaroni.

4. 4

   Pour into a 9- x 13-inch baking dish and cover with aluminum foil.

5. 5

   Bake for 30 minutes, then remove the foil and bake 10 minutes more to let the top get crispy.

6. 6

   In processor mix sour cream, mustard and eggs. Add oil in a thin stream.

7. 7

   Add vinegar, Worcestershire sauce, salt and pepper. Mix well. It should be very thick. Chill.

8. 8

   Amount Measure Ingredient -- Preparation Method

9. 9

   [from 16-ounce bag]

10. 10

    [whole kernel corn, red and green peppers]

11. 11

    [two 14.5-ounce cans]

12. 12

    In 3-quart Dutch oven or casserole, mix onions, meatballs, beans, corn, tomatoes, vegetable juice and taco seasoning mix; cover.

13. 13

    Bake 1 hour 5 minutes to 1 hour 15 minutes or until mixture is hot, bubbly and thickened.

14. 14

    Sprinkle individual servings with cheese; top each with sour cream and guacamole.

15. 15

    NOTES. Tip: For an easy bread accompaniment serve warm flour tortillas.

16. 16

    Amount Measure Ingredient -- Preparation Method 1/2 envelope dry Italian dressing mix -- (.7 ounce)

17. 17

    [1 to 1 1/2 pounds total]

18. 18

    1/2 red bell pepper -- cut into 1-inch chunks 1/2 green bell pepper -- cut into 1-inch chunks 1/2 zucchini -- cut into 1/2-inch slices 1/2 medium onion -- cut in half then into 1/2-inch slices 1/4 cup Italian dressing 1/2 cup shredded mozzarella cheese -- (2 ozs) divided

19. 19

    Preheat the oven to 450F. Tear 4 pieces of aluminum foil, each about 12 x 18 inches.

20. 20

    Place the dry dressing mix in a shallow dish.

21. 21

    Coat both sides of the chicken breasts evenly with the mix then lay each piece of chicken on a piece of aluminum foil.

22. 22

    In a large bowl, combine the bell peppers, zucchini, onion, and Italian dressing, and toss until the vegetables are completely coated.

23. 23

    Place on a rimmed baking sheet and bake for 30 to 35 minutes, or until no pink remains in the chicken and the juices run clear.

24. 24

    Serve in the foil (see Note).

25. 25

    Dump everything into a small jar and mix well, best if made a few hours or the day before.

26. 26

    This fits perfectly into a Lipton Ice Tea Mix jar.