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FareShare Gazette -- June 2009 Recipes

A home-style FareShare Gazette -- June 2009 Recipes made with Whole Milk, Sugar, Vanilla Extract, Ground Cinnamon, and Icing Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Poulet Roti Et Boulettes De Viande (Roast Chicken and Meatballs)

2. 2

   Tear the bread into 1-inch pieces and place in a very large bowl.

3. 3

   Pour in the milk and let the bread soak until saturated, about 30 minutes; stir briskly with a wooden spoon.

4. 4

   Stir together the eggs, sugar, vanilla, cinnamon, raisins and peach.

5. 5

   Pour the mixture into the prepared baking dish and bake until the pudding is set, about 1 hour.

6. 6

   Coarsely puree the peaches in a food processor or blender. Add the confectioners' sugar and orange juice. Chill.

7. 7

   Serve the pudding with cold peach sauce.

8. 8

   If you're feeling generous, you could offer an alternative of hot butterscotch sauce discreetly laced with bourbon or rum.

9. 9

   Just before serving, fold in a diced peach.

10. 10

    Poulet Roti Et Boulettes De Viande (Roast Chicken and Meatballs)

11. 11

    Season chicken with salt and pepper. Cover chicken with mustard butter and place chicken on top of onions.

12. 12

    Roast uncovered, for 2 hours, baste every 15 minutes if possible.

13. 13

    While chicken is roasting, prepare meatballs. Mix together ground beef, egg, dry breadcrumbs, salt and pepper. Shape mixture into meatballs.

14. 14

    If there is not enough liquid in the pan, you can add a little water; there should be about 3/4 inch (2 cm) of cooking juice.