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FareShare Gazette -- March 2007 Recipes

This FareShare Gazette -- March 2007 Recipes recipe uses Bottled Grape Syrup, Fresh Orange Juice, Butter Or Margarine, Green Onion, and All Purpose Flour. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 1/4 cup
• 4 tbsp
• 2 tbsp
• 2 tbsp
• 1/3 cup
• 1/4 cup
• 1/2 cup
• 1 can
• 1 tbsp
• 1/8 tsp
• 2 tbsp
• 1/4 tsp
• 1/2 tsp
• 1 cup
• 1/4 cup
• 1 can
• 2 tbsp
• 1/8 tsp
• 1/2 tsp
• 1 tbsp
• 1 tbsp
• 1/2 cup
• 1 cup
• 1/2 cup
• 3 tbsp
• 3 tbsp
• 3 tbsp
• 1/2 tsp
• 1 tbsp
• 7 tbsp
• 1/2 cup
• 3 cup
• 1 tbsp
• 1/3 cup
• 1 tbsp
• 8 drop
• 1/4 tsp
• 1 pkg
• 1 pkg
• 1 1/3 cup
• 2 tbsp
• 1/4 cup
• 1/4 tsp
• 1 dash

Method (preview)

1. 1

   Mix all, place in container or pitcher and chill well 6 hours or overnight.

2. 2

   Serve well chilled.

3. 3

   If you wish, one may add another flavor such as mango, pineapple syrup etc. instead of the grape.

4. 4

   Tailor to your liking.

5. 5

   Melt 2 tablespoons of the butter in a frying pan over medium heat; add shrimp and cook, stirring often, until shrimp turn pink (about 5 minutes).

6. 6

   Transfer shrimp to 2 individual baking dishes.

7. 7

   To pan, add remaining 2 tablespoons butter, mushrooms, and green onion.

8. 8

   Cook over medium heat, stirring, until mushrooms are golden brown; sprinkle in flour and cook until bubbly.

9. 9

   Gradually stir in mustard, broth, and cream.

10. 10

    Cook, stirring, until thickened and bubbly.

11. 11

    Stir in sherry and salt and pepper, to taste; spoon evenly over shrimp, and sprinkle with cheese.

12. 12

    Bake, uncovered, in a 325F oven for 10 to 15 minutes or until hot through and cheese is melted.

13. 13

    NOTES: Individual servings of cheese-blanketed shrimp bake with golden mushroom slices in a rich cream sauce while you prepare an accompanying green vegetable such as zucchini, broccoli or green beans.

14. 14

    Consider a light dessert of caramel custard (page 76).

15. 15

    Saute the onion and garlic until the onion is starting to get translucent.

16. 16

    Add the ground meat; break it up with your spatula and cook until it starts to brown.

17. 17

    Add the chopped tomatoes and the packet of soup base; stir to mix.

18. 18

    Add the mushroom soup and whatever liquid you decide to use; stir.

19. 19

    Stir well enough to ensure the noodles are mixed into the liquid and evenly distributed.

20. 20

    Cook just enough that the noodles are softened.

21. 21

    You can cook until the noodles are soft or leave them a bit crunchy.

22. 22

    Layer potatoes, sausage and peas in a 1 quart casserole.

23. 23

    Sprinkle with onion and 1/8 teaspoon salt.

24. 24

    Blend margarine, flour and 1/4 teaspoon salt in small saucepan.

25. 25

    Stir in mixture of Tabasco sauce and milk gradually.

26. 26

    Bring to a boil over Medium heat, stirring constantly. Simmer for 1 minute.

27. 27

    Pour over layers.

28. 28

    Bake at 350 F. for 45 minutes or until potatoes are tender.

29. 29

    Top with cheese.

30. 30

    Bake until cheese is melted. (Only a minute or two.)

31. 31

    Mix this together then quickly stir in the fresh snow until you have the consistency you want.

32. 32

    You can add more sweetening and flavouring at the end if desired so go a little light on these when you start; of course if you have added too much you can always add more snow and end up with more ice cream.