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FareShare Gazette -- June 2006 Recipes

FareShare Gazette -- June 2006 Recipes is a home-style recipe made with Brown Sugar, White Sugar, Butter Or Margarine, Applesauce, Salt, and Soda.

Illustrative photo

Zutaten

• 1 cup
• 1/2 cup
• 1/2 cup
• 1 cup
• 1/2 tsp
• 1 tsp
• 1 tsp
• 2 cup
• 1/3 cup
• 1/4 cup
• 1 tsp
• 1 1/2 cup
• 1 tbsp
• 2 1/2 cup
• 1 tsp
• 1/2 tsp
• 1 1/4 cup
• 1 tsp
• 8 oz
• 2 tbsp
• 1/2 tsp
• 1 tbsp
• 1/4 tsp
• 1 cup
• 1 tsp
• 1/4 tsp
• 1/4 cup
• 1/4 tsp
• 1/3 cup
• 1/2 tsp
• 1 tbsp
• 1/4 cup
• 1/8 tsp

Zubereitung (Vorschau)

1. 1

   In large mixing bowl cream sugars and butter, add egg and salt.

2. 2

   Stir in applesauce, soda, vanilla, and flour.

3. 3

   Add rhubarb.

4. 4

   Pour in prepared 9x13x2- inch baking pan and sprinkle with 1/4 cup white sugar and 1 teaspoon cinnamon.

5. 5

   Amount Measure Ingredient -- Preparation Method

6. 6

   Cook pepper, onions and garlic in butter in medium skillet over Medium heat for 1-2 minutes.

7. 7

   Add shrimp and seasoning blend; cook stirring 3 to 4 minutes.

8. 8

   Stir in rice and cheese; cook and stir until thoroughly heated (about 2 to 3 minutes).

9. 9

   Microwave Directions; Combine pepper, onion, garlic and butter in 1 quart microwave baking dish.

10. 10

    Cover and cook on High for 2 minutes.

11. 11

    Add shrimp and seasoning blend.

12. 12

    Reduce setting to Medium-High; cover and cook for 3 to 4 minutes or until shrimp are opaque.

13. 13

    Stir in rice and cheese;cover and cook on Medium-High for 1-2 minutes or until thoroughly heated.

14. 14

    Let stand for 2 minutes.

15. 15

    On wax paper or in a bowl, stir together flour, baking powder and baking soda.

16. 16

    Beat in eggs, one at a time.

17. 17

    Add sour cream, alternately with flour at Low speed. Blend just until smooth.

18. 18

    Stir together cherries, chopped nuts, 2 tablespoons sugar and 1/2 teaspoon cinnamon.

19. 19

    Place 1/3 of batter in greased and floured 9-inch tube pan or 2 loaf pans.

20. 20

    Sprinkle with 1/2 of cherry mixture. Repeat. Spread with last of batter.

21. 21

    Sprinkle with 1 tablespoon sugar, blended with cinnamon.

22. 22

    Bake on rack below center at 350 F. until cake tests done, 60 minutes (45 minutes for 2 small pans).

23. 23

    Cool on rack in pan for 5 minutes.

24. 24

    Loosen edges and turn out on rack, top-side up.

25. 25

    Serve warm or chilled.

26. 26

    Remove stems and pits from cherries except those being reserved for garnish.

27. 27

    In a 2 quart saucepan, stir water and cornstarch until well blended.

28. 28

    Add cherries, lemon peel or juice, cinnamon, sugar and 1/4 teaspoon salt.

29. 29

    Cook until thick and cherries are soft.

30. 30

    Stir after 5 minutes.

31. 31

    Spoon into six 6- ounce custard cups or one 1 1/2-quart casserole.

32. 32

    In small bowl mix with spoon: flour, baking powder, oil, egg, sugar and 1/8 teaspoon salt until blended.

33. 33

    Spoon on top of cherry mixture.

34. 34

    Bake for 15 minutes until golden.

35. 35

    Serve with reserved cherries and whipped cream or topping.