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FareShare Gazette -- March 2009 Recipes

A home-style FareShare Gazette -- March 2009 Recipes made with Boiling Water, Salt, Fat Or Cooking Oil, Beef Or Ground Beef, and Tomatoes. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 6 cup
• 1 tsp
• 2 tbsp
• 2 cup
• 2 cup
• 200 g
• 80 g
• 1/3 cup
• 500 g
• 1/2 cup
• 1/2 cup
• 150 g
• 150 g
• 1 1/2 cup
• 100 g
• 1/8 cup
• 1 pinch
• 1 pinch
• 2 slice
• 1/4 cup
• 2 tbsp
• 15 oz
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Cook the corn meal, water and salt as you would for mush, for about 30 minutes.

2. 2

   Chop the onion and fry in the fat or oil until lightly browned.

3. 3

   Add the meat and fry until the red colour disappears.

4. 4

   Add the tomatoes, pimentos and cayenne.

5. 5

   Line an oiled oven-proof casserole dish with some of the cooked corn meal mush; put the meat mixture in the center and cover with the rest of the mush.

6. 6

   Amount Measure Ingredient -- Preparation Method

7. 7

   [about 1 pound]

8. 8

   [a little over 5 ounces]

9. 9

   [a little over 5 ounces]

10. 10

    [a little less than 4 ounces]

11. 11

    Cocoa powder -- to serve 1.

12. 12

    Grease and line a 24cm (10-inch) (base) springform pan.

13. 13

    Process biscuits in a food processor to fine crumbs.

14. 14

    Transfer to a bowl Add melted butter.

15. 15

    Stir until well combined. Use your fingertips to press into base of prepared pan. Refrigerate for 20 minutes or until firm.

16. 16

    2. Place water into a heatproof microwavesafe bowl. Sprinkle over gelatine.

17. 17

    3. Using an electric mixer, beat cream cheese, sugar and milk until smooth.

18. 18

    Stir in gelatine. Divide cream cheese mixture between 2 bowls.

19. 19

    4. Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate into other.

20. 20

    5. Fold half the cream through white chocolate mixture and half through dark chocolate mixture.

21. 21

    Pour dark chocolate mixture over biscuit base.

22. 22

    Freeze for 10 minutes or until firm to the touch.

23. 23

    Carefully spread white chocolate mixture over dark.

24. 24

    Cover.

25. 25

    Refrigerate overnight.

26. 26

    Release sides of pan.

27. 27

    Place cheesecake onto a serving platter.

28. 28

    Sprinkle with grated milk chocolate.

29. 29

    Dust with cocoa.

30. 30

    Cut into slices with a warm knife.

31. 31

    Serve.

32. 32

    In a bowl mix tuna, diced green onion and celery, diced apple, 2 tablespoons mayonnaise, sea salt and black pepper.

33. 33

    Spread 2 teaspoons of mayonnaise on both slices of bread.

34. 34

    Place tuna salad on one slice of bread, cover with lettuce and bread and cut in half.

35. 35

    Saut� the onion in the olive oil until translucent. Add the garlic and saut� one minute more.

36. 36

    Add the rest of the ingredients except for the butter and one teaspoon dried mint.

37. 37

    Bring to boil and lower to simmer. Allow to simmer for 30 minutes, stirring occasionally.

38. 38

    To serve, melt the butter and add the mint. Drizzle on top of soup.

39. 39

    Description. "This is a satisfying soup with unusual flavours. The bulgur and the rice add a lovely texture to the soup."