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FareShare Gazette -- March 2009 Recipes

This FareShare Gazette -- March 2009 Recipes recipe uses Unsalted Saltine Crackers, Canola Oil, Red Pepper Flakes, Dry Ranch Salad Dressing Mix, and Potato Chips. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 lb
• 1 cup
• 2 tsp
• 1 oz
• 6 cup
• 4 tbsp
• 1 lb
• 1 lb
• 8 oz
• 2 cup
• 1 cup
• 1 tsp
• 3 1/4 cup
• 1 pkg
• 1 tbsp
• 1 tsp
• 1 cup
• 1 tbsp
• 12 oz
• 4 oz

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   1 ounce dry ranch salad dressing mix -- (1 package)

3. 3

   Unwrap the crackers and place them all into a 1-gallon-size glass jar with a tight fitting lid.

4. 4

   In a small bowl, stir together the canola oil, red pepper flakes and ranch dressing mix. Pour over the crackers in the jar.

5. 5

   Mix together potato chips, eggs and dressing.

6. 6

   Divide in half and use one half to make a crust in a greased 9- x 13-inch baking pan.

7. 7

   Mix remaining ingredients and pour into pie shell. Bake 40 minutes. Allow to stand for 5 minutes before cutting.

8. 8

   In large bowl, combine 1 1/2 cups flour, undissolved yeast, sugar and salt.

9. 9

   Heat water and butter until very warm (125 to 130F); stir into dry ingredients.

10. 10

    Stir in enough additional flour to make soft dough.

11. 11

    Knead on light floured surface until smooth and elastic, about 4 minutes.

12. 12

    Line baking sheet with aluminum foil; grease foil and set aside.

13. 13

    On lightly floured surface, roll dough to 14 by 10 inches.

14. 14

    Transfer to prepared baking sheet.

15. 15

    Layer with beef, sauerkraut, dressing and cheese.

16. 16

    Make cuts from filling to dough edges at 1-inch intervals along sides of filling.

17. 17

    Alternating sides, fold strips at an angle across filling; cover. Let rise in warm, draft-free place until light, about 30 minutes.

18. 18

    Brush with egg white; sprinkle with caraway seed.

19. 19

    Bake at 400F for 35 to 40 minutes or until done.

20. 20

    Serve warm.

21. 21

    Refrigerate leftovers; reheat to serve.