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FareShare Gazette -- March 2006 Recipes

A chinese recipe for FareShare Gazette -- March 2006 Recipes, made with Onion Finely Grated, Flour, Lemon Juice, Salt, and Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tbsp
• 1 tbsp
• 1/2 tbsp
• 1/4 tsp
• 1 pinch
• 1 tsp
• 1 cup
• 1 tbsp
• 1/4 cup
• 2 tbsp
• 2 tbsp
• 1 cup
• 1/2 tsp
• 1 dash
• 1 pinch
• 5 oz
• 1 dash
• 4 tbsp
• 1 tsp
• 1 tsp
• 1 tsp
• 1 dash
• 1 dash
• 1 can
• 1 can
• 2 tbsp
• 2 tbsp
• 1 cup
• 1/4 cup
• 1/2 tbsp
• 1/4 box
• 2 tbsp
• 2 oz
• 1 tsp
• 1 tbsp
• 4 oz
• 1 tbsp
• 1 pinch
• 1/4 lb
• 1 cup
• 1 cup
• 1/2 tsp
• 1 pinch
• 1 tbsp
• 1 tbsp
• 1 lb
• 1/2 tsp
• 1/2 tsp
• 1 dash
• 1 tsp
• 2 tbsp
• 3 tbsp
• 1 tsp
• 1 tbsp
• 1/2 cup
• 2 tbsp
• 1/2 tsp
• 1 pinch
• 1/2 tbsp
• 1/4 cup

Method (preview)

1. 1

   Melt butter in electric fry pan at 320 degrees F. Mix all other ingredients in a bowl; then form into patties; roll in bread crumbs and fry in pan about 5 minutes each side.

2. 2

   Melt butter and stir in flour; gradually stir in milk and stir until mixture boils and thickens, then cook about 3 minutes longer, stirring occasionally; add seasonings.

3. 3

   Place over hot water to keep hot and cover tightly to prevent crust from forming on top.

4. 4

   Spoon sauce over each pattie before serving.

5. 5

   Season pork chop with pepper; place in a small nonstick skillet.

6. 6

   In a small bowl, combine 3 tablespoons water, ketchup, sugar, vinegar, Worcestershire, onion powder and cinnamon; pour over the chop.

7. 7

   Bring to a boil.

8. 8

   Reduce heat, cover and simmer for 20-25 minutes or until a meat thermometer reads 160 degrees F.

9. 9

   Remove the chop and keep warm.

10. 10

    Combine cornstarch and remaining water until smooth; stir into pan juices.

11. 11

    Bring to a boil; cook and stir for 1 minute or until thickened.

12. 12

    Pour over the chop.

13. 13

    Drain both cans of fish. Mix their contents in a heavy pan. Add salt and pepper to taste.

14. 14

    Add b�chamel sauce to tuna and salmon. Mix well but do not over-mix.

15. 15

    Rewarm in a 350-degree F. oven until slightly bubbly. Spread Parmesan on top and grill for 2 or 3 minutes, until golden.

16. 16

    Heat oil in medium skillet over medium-high.

17. 17

    Add onion and garlic.

18. 18

    Cook, stirring, 7 minutes to brown.

19. 19

    Stir in paprika, salt and pepper.

20. 20

    Cook 1 minute.

21. 21

    Stir in tomatoes.

22. 22

    Crack egg over surface; stir gently to break yolk.

23. 23

    Cover.

24. 24

    Simmer 5 to 10 minutes, until eggs have set.

25. 25

    Cook the noodles, let drain. Season with salt and pepper to taste.

26. 26

    In a skillet, cook the shrimp in the oil, season to taste add the noodles to the skillet when shrimp are just pink drop in the raw spinach, cover and let the heat from the dish 'melt' the spinach.