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FareShare Gazette -- June 2005 Recipes

FareShare Gazette -- June 2005 Recipes is built on Salad Oil, Carrots, Italian Style Stewed Tomatoes, and Unsweetened White Grape Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredienti

• 2 tbsp
• 16 oz
• 14 1/2 oz
• 48 oz
• 24 oz

Preparazione (anteprima)

1. 1

   Remove skin and fat from chicken thighs.

2. 2

   In 12-inch skillet over medium- high heat, in hot salad oil, cook chicken thighs and 1 teaspoon salt until chicken is golden on all sides.

3. 3

   Remove to bowl.

4. 4

   Meanwhile, dice carrots, onion, and celery.

5. 5

   In drippings remaining in skillet, cook carrots, onion, and celery until lightly browned.

6. 6

   Return chicken to skillet; stir in stewed tomatoes.

7. 7

   Over high heat, heat to boiling.

8. 8

   Reduce heat to low; cover and simmer 25 minutes or until chicken is fork-tender and juices run clear when chicken is pierced with a knife.

9. 9

   Sprinkle with chopped parsley and grated lemon peel.

10. 10

    In a large punch bowl combine white grape juice and cranberry juice cocktail concentrate.

11. 11

    Just before serving, stir in lemon-lime carbonated beverage.

12. 12

    Add Ice Ring.

13. 13

    Fill a 6-cup ring mold half full of water; freeze till firm (about 4 hours).

14. 14

    Cut 3 orange slices in half; arrange atop frozen ice layer.

15. 15

    Garnish with whole cranberries and lemon leaves.

16. 16

    Add enough water to just cover the oranges, cranberries, and lemon leaves.

17. 17

    Freeze till firm (about 2 hours).