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FareShare Gazette -- March 2009 Recipes

Make FareShare Gazette -- March 2009 Recipes at home with All Purpose Flour, Granulated Sugar, Baking Powder, Baking Soda, and Salt. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 cup
• 1 cup
• 1 tsp
• 1 tsp
• 1 pinch
• 2 tbsp
• 1/2 cup
• 1 tsp
• 1/2 cup
• 2 cup
• 1/2 cup
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Preheat oven to 350F (180C). Grease a 9-inch square cake pan.

2. 2

   In a large bowl stir the flour, sugar, baking powder, baking soda and salt together until well mixed.

3. 3

   Wash the mangoes.

4. 4

   Peel them over a medium-sized bowl so you can catch any juice.

5. 5

   Discard the peels.

6. 6

   Cut chunks of mango from the seed.

7. 7

   Try not to get too much of the fiber.

8. 8

   Use your fingers or the back of a knife to squeeze the remaining flesh on the seed so you get as much juice and pulp as you can.

9. 9

   Pour the lemon juice over the fruit; this adds a nice tang and also keeps the fruit from turning brown.

10. 10

    In a small bowl beat the eggs and oil together until you have an emulsion.

11. 11

    Add the milk, vanilla and Grand Marnier and mix well. Add the mangoes.

12. 12

    Stir the liquid ingredients into the dry ingredients, mixing until well combined but not over-mixed. Pour the batter into the prepared pan.

13. 13

    Bake for 45 minutes or until the cake tests done. Remove from oven and allow to cool for 10 minutes before cutting.

14. 14

    Mix mashed potatoes with 1/2 cup bread crumbs, eggs, parsley flakes, salt and pepper.

15. 15

    Dust hands with flour and shape into patties (using a half cup measure for size).

16. 16

    In a medium frying pan, heat the canola oil on medium high heat.

17. 17

    Add potato pancakes and reduce heat to fry slowly.

18. 18

    When pancake is golden brown, turn and fry the other side.