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FareShare Gazette -- March 2007 Recipes

A home-style FareShare Gazette -- March 2007 Recipes made with Milk, Sweet Butter, Salt, Granulated Sugar, and Orange Juice. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 1 tsp
• 1/2 cup
• 5 tbsp
• 5 1/2 cup
• 2 tbsp
• 1 cup
• 5 cup
• 2 cup
• 2 cup
• 1 cup
• 1/2 cup
• 4 tbsp
• 2 tsp
• 3 cup
• 1/2 tsp
• 1/4 tsp
• 4 oz
• 2 tsp
• 1/2 tsp
• 1/4 tsp
• 8 oz
• 2 tsp
• 1 pc

Method (preview)

1. 1

   1. In a small saucepan, combine the milk and butter over medium heat.

2. 2

   2. Stir until the butter melts, then pour into a mixing bowl.

3. 3

   When lukewarm, sprinkle in the yeast, and with fingers or a heavy spoon gradually stir in the 1/2 cup of sugar until it dissolves.

4. 4

   Add the salt, eggs, 3 tablespoons of the orange juice and the orange rind, stirring continuously.

5. 5

   Gradually add half the flour until the mixture begins to bubble.

6. 6

   Place the dough in a large buttered bowl, brush the dough with melted butter, cover and place in a warm area to rise until doubled in bulk (approximately 2 to 3 hours).

7. 7

   13. Place on a baking sheet, cover and let rise until doubled in bulk (approximately 1 1/2 hours).

8. 8

   15. Bake the tsourekia at 180 C (375 F) degree oven for 20 minutes.

9. 9

   16. Remove from the oven and brush the tops and sides of the tsourekia with the glaze.

10. 10

    17. Return to the oven and bake for another 15 to 20 minutes until the colour is a rich and shiny chestnut.

11. 11

    Recipe By: A Cook's Wares Online Newsletter, 10.31.06

12. 12

    Serving Size: 6 Preparation Time:0:00

13. 13

    Categories: Volume 10-03 Mar 2007

14. 14

    Brown the ground turkey in a 5-quart stew pot.

15. 15

    Add the chopped onion and minced garlic; cook for about three minutes, then add the curry and Italian seasoning or oregano and basil mixture and cook for an additional minute or two.

16. 16

    Add the chicken broth and water.

17. 17

    Finally, add the pearl barley and cook for about 40 minutes, until the barley is just about done.

18. 18

    Add about 2 cups frozen mixed vegetables and 1 cup frozen green beans.

19. 19

    Grind some black pepper into the soup and simmer about 15 minutes until vegetables are done.

20. 20

    Drain and rinse.

21. 21

    Place the chickpeas in a sauce pan with 1 1/2 cups fresh cold water and cook until tender, about 45 minutes.

22. 22

    Set aside.

23. 23

    Heat the olive oil in another saucepan and add the onion.

24. 24

    Cook over moderate heat for 7 minutes, then add the tomato and saute for 3 minutes longer.

25. 25

    Add the cooked chickpeas, salt and water and bring to a boil.

26. 26

    Add the bulgur and stir well.

27. 27

    Cover the pan, lower the heat and simmer 20 minutes.

28. 28

    If there seems to be too much liquid, drain it from the pot.

29. 29

    Season the pilaf with black pepper and cayenne.

30. 30

    Remove from heat and let sit covered for 15 minutes or until dry.

31. 31

    In a large, deep frying-pan, melt the butter over moderate heat.

32. 32

    When the foam subsides, add the onion and cook, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent but not brown.

33. 33

    Add the lamb and cook, stirring and turning occasionally, for 5 to 8 minutes, or until it is lightly browned all over.

34. 34

    Stir in the apricots, sultanas or seedless raisins, 1 teaspoon of the salt, the cinnamon and pepper.

35. 35

    Pour in 16 fluid ounces [2 cups] of the water and bring to the boil, stirring occasionally.

36. 36

    Reduce the heat to moderately low, cover the pan and simmer the meat for 1 hour, or until the meat is tender when pierced with the point of a sharp knife.

37. 37

    Meanwhile, put the rice in a medium sized saucepan.

38. 38

    Pour over the remaining water and add the remaining salt.

39. 39

    Place the saucepan over high heat and bring the water to the boil.

40. 40

    Reduce the heat to low, cover the pan and simmer the rice for 15 to 20 minutes.

41. 41

    If all the liquid is not absorbed, continue to cook the rice, uncovered, over low heat until the rice is dry.

42. 42

    Remove the saucepan from the heat and set aside.