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FareShare Gazette -- June 2012 Recipes

A home-style FareShare Gazette -- June 2012 Recipes made with Milk, Onion Finely Chopped, Pepper, Unsalted Butter, and Yellow Onion Sliced Notes. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   In a medium bowl, Beat eggs with milk. mix in oatmeal, onions and relish.

2. 2

   Sprinkle with pepper, add salmon and mix well. (Only one way to do this - with your hands!) Turn into prepared pan.

3. 3

   Bake at 350F for 40 to 50 minutes or until knife comes out clean.

4. 4

   Cool in pan about 3 minutes.

5. 5

   Invert onto wire rack.

6. 6

   Gently remove foil.

7. 7

   Place loaf on serving platter, garnish with lemon slices and parsley.

8. 8

   Serve with a tangy tomato sauce, if desired.

9. 9

   Nice served cold (leftovers) as well.

10. 10

    In a large skillet, melt the butter over medium-high heat.

11. 11

    Add the bacon and cook until the fat is rendered and the bacon is crisp, about 7 minutes.

12. 12

    Remove the bacon with a slotted spoon, drain on paper towels and set aside for garnish.

13. 13

    To the fat remaining in the pan, add the yellow, red, and white onions, shallots, salt, pepper, bay leaf and thyme; cook, stirring, until very soft and starting to caramelize, 8 to 10 minutes.

14. 14

    Add the leeks and the scallions and cook until soft, 3 to 4 minutes.

15. 15

    Dust flour over and stir and cook until flour turns light golden.

16. 16

    Add the stock and bring to a boil.

17. 17

    Reduce the heat and simmer uncovered for 45 minutes, stirring occasionally.

18. 18

    Add the cream, stir well to incorporate, and cook 15 minutes.

19. 19

    Remove the bay leaf and pulse with an immersion blender. Return to heat and heat gently.

20. 20

    Publication: Long Distance Cooking Club on FB

21. 21

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

22. 22

    Both the steak and veggies go into a simple-to-prepare marinade, then onto the grill for a quick cook before serving on warmed tortillas.

23. 23

    Place KC Masterpiece� Garlic & Herb Marinade*, cumin and lime juice in a large, resealable plastic bag.

24. 24

    Add steak, mushrooms, peppers and onions and shake bag to coat ingredients.

25. 25

    Refrigerate until ready to grill, up to 4 hours.

26. 26

    Prepare grill for medium-hot cooking. Drain marinade from bag and discard.

27. 27

    Cook steak until browned on both sides, 5 minutes per side.

28. 28

    Cook mushrooms, peppers and onion 4 minutes per side or until lightly browned and softened.

29. 29

    Using tongs, heat tortillas quickly over grill.

30. 30

    Fill warm tortillas with meat and vegetables, drizzle with KC Masterpiece� Mesquite Barbecue Sauce and serve with accompaniments as desired.

31. 31

    Combine all ingredients and mix well.

32. 32

    Pour marinade over meat in shallow glass, plastic or other non-reactive container (a 1-gallon plastic zip-top bag works well).

33. 33

    Refrigerate overnight or up to 24 hours.