← All recipes

FareShare Gazette -- March 2006 Recipes

Make FareShare Gazette -- March 2006 Recipes at home with Unsalted Butter, Flour, Milk, Butter Or Margarine, and Lemon Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 1/2 cup
• 1 cup
• 1/2 tbsp
• 1/2 tbsp
• 1 tsp
• 1 pinch
• 1/2 oz
• 1 can
• 1/2 cup
• 1 pinch

Method (preview)

1. 1

   Coat baking dish with butter.

2. 2

   Place in dish the hard boiled eggs, cut in two, lengthwise.

3. 3

   Melt on slow heat the unsalted butter and flour. Mix thoroughly, taking care that there are no lumps.

4. 4

   Remove from stove. Add milk, salt and pepper. Mix thoroughly.

5. 5

   Reheat on medium heat, stirring constantly.

6. 6

   When sauce is thickening, remove pan from the stove.

7. 7

   Pour the b�chamel sauce over the eggs.

8. 8

   Sprinkle shredded cheese on top.

9. 9

   Reheat at 350 degrees F. for 5 minutes; then broil for 3 minutes or until cheese is golden.

10. 10

    In oven, melt butter and lemon juice in baking pan (8- x 8- x 2-inch).

11. 11

    Place fish in pan; turn to coat both sides with lemon mixture.

12. 12

    Sprinkle onion salt, pepper and thyme.

13. 13

    Bake uncovered until fish flakes easily with fork (about 25 minutes).

14. 14

    Boil the tagliatelle in salted water for about 10 minutes (or according to instructions, if fresh). Drain and keep warm.

15. 15

    Sweat the onion in the butter or margarine until transparent; add the mushrooms and cook gently for about 10 minutes.

16. 16

    Add the flaked tuna, basil and cream.

17. 17

    Season with salt, pepper and cayenne.