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FareShare Gazette -- June 2010 Recipes

Make FareShare Gazette -- June 2010 Recipes at home with Yukon Gold Potatoes Peeled, Salt Divided, Pepper, Celery Seed, and Sour Cream. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 lb
• 1 1/2 tsp
• 1/4 tsp
• 1/2 tsp
• 1/4 cup
• 3 tbsp
• 2 tbsp
• 3/4 tsp
• 1/2 tsp
• 1 tbsp
• 2 cup
• 1/2 tsp
• 1/2 tsp

Method (preview)

1. 1

   Place potatoes in a large saucepan with cold water to cover by 1 inch.

2. 2

   Bring to boil over high heat, add 1 teaspoon salt, reduce heat to medium low and simmer until potatoes are tender, 10 to 15 minutes.

3. 3

   Drain potatoes thoroughly, then spread out on a rimmed baking sheet.

4. 4

   Mix 1 tablespoon pickle juice and mustard together in a small bowl, drizzle over potatoes and toss to evenly coat.

5. 5

   Refrigerate until cooled, about 30 minutes.

6. 6

   Mix remaining tablespoon pickle juice, chopped pickles, remaining 1/2 tsp salt, pepper, celery seed, mayonnaise, sour cream, red onion and celery in a large bowl.

7. 7

   Toss in cooled potatoes, cover and refrigerate until well chilled, about 30 minutes. (Salad can be refrigerated in airtight container for up to 2 days.) Gently stir in eggs, if using, just before serving.

8. 8

   Keep the water at a gentle simmer and use the tip of a paring knife to judge the doneness of the potatoes.

9. 9

   If the knife inserts easily into the potato pieces, they are done."

10. 10

    Rating: 4

11. 11

    Publication: Cook's Country

12. 12

    Publication Date: 4

13. 13

    Page: 19

14. 14

    Exported from A Cook's Books - Recipe Management for Macintosh.

15. 15

    Preheat oven to 350 F. Melt 2 tablespoons of the butter in a medium nonstick skillet over medium heat.

16. 16

    Add leek; cook and stir 3 minutes to wilt.

17. 17

    Stir in apricots, almonds, bread crumbs, 1/4 teaspoon each of thyme, salt and pepper.

18. 18

    Remove from heat; set aside.

19. 19

    Rinse chicken with cold water and pat dry with paper towels.

20. 20

    Carefully loosen, but do not remove, skin from breasts.

21. 21

    Evenly spread one-fourth of mixture under the skin of each breast.

22. 22

    Place chicken, skin-side up, in shallow baking dish; set aside.

23. 23

    Melt remaining 1 tablespoon butter; whisk into olive oil.

24. 24

    Brush over chicken breasts; sprinkle evenly with remaining 1/2 teaspoon each thyme and salt and 1/4 teaspoon pepper.

25. 25

    Roast 35 to 45 minutes or until thermometer registers 170 F. Serve with tossed salad and crusty French bread, if desired.

26. 26

    Juice the lemons.

27. 27

    Combine all ingredients but the oil in the bowl of a food processor, turn on and slowly drizzle in olive oil as the ingredients are being processed to a creamy consistency.