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FareShare Gazette -- June 2006 Recipes

This FareShare Gazette -- June 2006 Recipes recipe uses Olive Oil, Green Onions, Sour Cream, Jalapeno Peppers, and Lime Juice. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 1/4 cup
• 3/4 cup
• 2 tbsp
• 1 tbsp
• 1/4 tsp
• 1/4 tsp
• 1 lb
• 1/2 cup
• 3/4 cup
• 1/4 cup
• 1 tsp
• 1 tsp
• 2 tbsp
• 1 oz
• 2 1/2 cup
• 1 cup
• 1 cup
• 2 tsp
• 3 cup
• 1 tbsp
• 1/2 cup
• 1 cup
• 1 dash
• 1/2 lb
• 2 1/2 cup
• 1 tsp
• 1 cup
• 1/4 cup
• 2 tbsp
• 4 clove
• 1/4 cup
• 2 tbsp
• 1/2 tsp
• 1/2 tsp
• 12 slice
• 3 clove
• 1/2 cup

Method (preview)

1. 1

   Baja Shrimp Dip in a Breadbowl (Recipe #154228)

2. 2

   Adapted from a local Newspaper. Prep time does not include chill time.

3. 3

   Heat a large skillet over medium-high heat.

4. 4

   Add wine and mussels; cover and cook 3 to 5 minutes.

5. 5

   Discard any unopened mussels; reserve cooking liquid.

6. 6

   Allow mussels to stand until cool enough to handle. Open mussels and discard top shells. Detach meat and return to bottom half.

7. 7

   Combine breadcrumbs, bacon, cheese and pesto sauce in a small bowl; mix well.

8. 8

   Pour 1/2 inch Kosher salt into a large baking pan.

9. 9

   Place mussels on top of salt in baking pan.

10. 10

    Spoon 1/2 teaspoon of reserved cooking liquid over each mussel.

11. 11

    Top with heaping teaspoon of breadcrumb mixture.

12. 12

    Broil 5 1/2 inches from heat 3 minutes or until breadcrumbs are lightly browned. Serve immediately.

13. 13

    Savoury Roll

14. 14

    Chop or mince the vegetables finely; grate the nuts.

15. 15

    Heat the oil and cook the onion for 2-3 minutes.

16. 16

    Add the remaining vegetables and cook for another 3-4 minutes.

17. 17

    Take off the heat; add the nuts, herbs, yeast extract and cornflour.

18. 18

    Mix well and leave to cool.

19. 19

    Roll the pastry into a large square approximately 1/8-inch thick.

20. 20

    Spread the vegetable mixture evenly to 1/2 inch from edge.

21. 21

    Dampen the edges and roll up firmly.

22. 22

    Press down the edges.

23. 23

    Bake in a hot oven - 200C/400F/gas mark 6 for 30 minutes. Serve with onion sauce.

24. 24

    Melt the margarine, add the flour and cook for 2-3 minutes.

25. 25

    Add the soya milk and stir well to prevent lumps.

26. 26

    Bring to the boil and simmer for 5 minutes, then add the onion and serve.

27. 27

    Preheat the oven to 350F. Grease and flour three 9-inch cake pans and set aside.

28. 28

    Cream together the sugar and shortening or butter.

29. 29

    It will be dry and crumbly.

30. 30

    Add the eggs an beat well.

31. 31

    Mix in the sour cream.

32. 32

    In a separate bowl, sift together the flour and baking soda.

33. 33

    Add to the creamed mixture and beat well.

34. 34

    Add the mashed bananas and vanilla and mix well.

35. 35

    Over medium-high heat, combine buttermilk, sugar, corn syrup, cocoa, salt and half of the butter.

36. 36

    Bring mixture to a boil.

37. 37

    When mixture reaches the soft-ball stage, remove from heat.

38. 38

    Add remaining butter, powdered sugar and vanilla.

39. 39

    This will have a "pouring consistency."

40. 40

    Place lamb in a greased 2 1/2-quart baking dish.

41. 41

    Combine broth, soy sauce, brown sugar, garlic and mustard; pour over the meat.

42. 42

    Cover and bake at 325 degrees F. for 1 1/2 to 2 hours or until the meat is tender.