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FareShare Gazette -- June 2012 Recipes

FareShare Gazette -- June 2012 Recipes comes together with Cream Of Chicken Soup, Milk, White Bread, Cooked Chicken Breast, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 can
• 2/3 cup
• 8 slice
• 4 slice
• 1/4 cup
• 1/4 tsp
• 1 dash
• 1/4 cup
• 6 oz
• 1/3 cup
• 1 1/4 cup
• 1/4 cup
• 1 tbsp
• 1/2 tsp
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 1 1/2 cup
• 3 tbsp
• 1 tsp
• 1 tbsp
• 1 pinch
• 1 stick
• 12 oz
• 2 tbsp
• 2 tsp
• 1 lb
• 1 cup
• 1 cup
• 2 tsp
• 1/2 cup
• 4 oz
• 2 tbsp

Method (preview)

1. 1

   Combine soup, 2/3 cup milk, poultry seasoning and nutmeg in a small saucepan. Heat, stirring often.

2. 2

   Butter the bread.

3. 3

   Put a slice of cranberry jelly and a generous slice of chicken on 4 of the bread slices.

4. 4

   Sprinkle the chicken with salt and pepper.

5. 5

   Cover with the remaining slices of bread.

6. 6

   Cook over moderate heat until golden on both sides.

7. 7

   Combine chocolate and 1/3 cup sugar in food processor and process until chocolate is finely ground.

8. 8

   Add flour, cocoa powder, baking powder and salt; process until combined.

9. 9

   Add butter and process until mixture resembles fine meal.

10. 10

    Mix egg with milk in small bowl to blend; pour over flour mixture in processor and pulse just until combined.

11. 11

    Spoon dough into six 3-inch mounds on prepared baking sheet, spacing evenly.

12. 12

    Sprinkle with remaining 2 teaspoons sugar.

13. 13

    Bake until cooked through, about 18 minutes.

14. 14

    Carefully transfer shortcakes to rack. Cool completely.

15. 15

    Using serrated knife, carefully split shortcakes horizontally in half.

16. 16

    Place bottom halves on each of 6 plates. Top shortcakes with strawberries, chocolate sauce, then whipped cream. Top with shortcake tops and serve.

17. 17

    Beat cream cheese and sugar in a stand mixer or in a large bowl with a hand mixer until smooth, scraping sides of bowl as needed.

18. 18

    Add eggs, one at a time, mixing well after each addition.

19. 19

    Add melted chocolate mixture to batter and beat until combined.

20. 20

    Gently fold whipped cream and vanilla into batter with a spatula just until there are no streaks.

21. 21

    Pour into crust; bake until edges are set but center is still jiggly, 40 - 45 minutes.

22. 22

    Remove cheesecake from oven.

23. 23

    Cool completely; cover and chill at least 4 hours or overnight.

24. 24

    For the ganache, heat 1/2 cup cream in a microwave in a heat-proof bowl on high until boiling, 1 - 2 minutes.

25. 25

    Add chocolate chips and let sit 2 minutes, then stir until smooth.

26. 26

    Cool ganache, 5 minutes.

27. 27

    Drizzle cheesecake with ganache, then top with fresh raspberries and chocolate curls, if desired.

28. 28

    To cut cheesecake, remove sides from pan, then slice with a sharp knife dipped in hot water and whipped dry before each slice.

29. 29

    NOTES: Use a good-quality chocolate for this recipe.

30. 30

    For the best flavor and texture, remove the cheesecake from the refrigerator 30 minutes before you plan to serve it.