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FareShare Gazette -- June 2008 Recipes

Make FareShare Gazette -- June 2008 Recipes at home with Peanut Butter Creamy, Soy Sauce, Brown Sugar, Honey, and Fresh Lemon Juice Or Lime Juice. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1/2 cup

Method (preview)

1. 1

   Combine all ingredients with a whisk in a small bowl, adding the milk last, a tablespoon or two at a time.

2. 2

   Whisk until smooth.

3. 3

   Adjust ingredients to taste and consistency -- serve as is.

4. 4

   Pour into a small saucepan and heat over medium heat until sauce begins to bubble and thicken.

5. 5

   Check poke shoots carefully; remove pulpy stems and discolored spots on Leaves thoroughly; drain well.

6. 6

   Place poke shoots and water to cover in an 8-quart Dutch oven; bring to a Boil 3 times and drain.

7. 7

   Third time, cover; reduce heat and simmer 30 minutes or until poke is tender.

8. 8

   Drain well and chop.

9. 9

   Set aside.

10. 10

    Cook bacon in a medium skillet over low heat until crisp. Drain bacon;

11. 11

    Reserve 3 tablespoons drippings in skillet. Crumble bacon. Add chopped Poke and bacon to bacon drippings; cook over medium heat 15 minutes, Stirring frequently.

12. 12

    Stir in eggs; cook over medium heat, stirring often, until eggs are firm

13. 13

    But still moist. Add salt.