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FareShare Gazette -- June 2004 Recipes

A home-style FareShare Gazette -- June 2004 Recipes made with Sour Cream, Butter, Cheddar Cheese, Salt, and Onion Chopped. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Bake potatoes, cut in half and scoop out pulp with a spoon.

2. 2

   Place pulp in a bowl with half of the butter.

3. 3

   Place potato shells in a baking dish.

4. 4

   Saut� onions in the remaining half of the butter until light golden brown then add a little salt.

5. 5

   Mash and blend potato and butter together until well-blended, add sour cream and onion.

6. 6

   Add extra seasoning if desired.

7. 7

   Spoon mixture back into potato shells, top with equal amounts of grated cheese and place in 350�F oven for another 10 minutes, until heated through and cheese is melted.

8. 8

   Serve immediately.

9. 9

   Saute onion, green pepper, mushrooms with ground beef and sausage.

10. 10

    Add crushed tomatoes with liquid, oregano and salt and pepper to taste.

11. 11

    Simmer until fairly dry.

12. 12

    Place half the cooked spaghetti in a greased casserole pan. Top with half the meat mixture and half the cheese mixture. Repeat.

13. 13

    Mix the mushroom soup with an equal amount of water until smooth and pour over the casserole.

14. 14

    Make sure you cook sauces for 30 minutes and make at least a day ahead so that all the flavors have time to mellow and meld together.

15. 15

    Add; Bring to a Boil

16. 16

    Place the tip of the scissors under the shell at the head end of the shrimp.

17. 17

    Then cut the shell down to the last tail segment.

18. 18

    Use the scissors' tip to pull out the vein -- just like with the tip of a knife.

19. 19

    Melt butter in an ovenproof saute pan over medium heat.

20. 20

    Whisk in flour to combine and place the pan on the middle rack of the oven.

21. 21

    Cook roux for 30 minutes, whisking every 10 minutes. When it's the color of peanut butter, remove it from the oven and set aside.

22. 22

    Increase oven to 425�.

23. 23

    Saute 3 T. Creole Seasoning and garlic in butter in a large saucepan over medium heat.

24. 24

    Add the stock or clam juice, honey, Worcestershire, tomato paste, and Old Bay.

25. 25

    Bring to a boil over medium-high heat, then whisk in roux 1 T. at a time (you'll only need about 3 T.

26. 26

    Freeze extra roux to use later).

27. 27

    The sauce should be the consistency of maple syrup.

28. 28

    Pour sauce over shrimp arranged in a single layer in a shallow baking dish. Bake 6�8 minutes, or until shrimp is just firm.

29. 29

    Garnish with scallions. To eat, peel the shrimp by hand. Serve with French bread to sop up the sauce.

30. 30

    Preheat oven to 350F. and generously butter six 1/2-cup souffl� dishes.

31. 31

    In a small bowl stir together walnuts and 1/2 tablespoon flour. Coat souffl� dishes with walnut mixture, knocking out excess.