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FareShare Gazette -- March 2010 Recipes

A home-style FareShare Gazette -- March 2010 Recipes made with Sweet White Wine Or Apple Juice, Sugar, Lemon Juice, Flour, and Baking Powder. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 3/4 cup
• 1/3 cup
• 4 1/2 tsp
• 2 cup
• 1 tsp
• 1/4 tsp
• 1/2 cup
• 1 cup
• 1 tsp
• 1/2 cup
• 4 oz
• 2 cup
• 1 tsp
• 2 tbsp
• 6 tbsp
• 4 tbsp
• 3 cup
• 2 tbsp

Method (preview)

1. 1

   In a large saucepan, combine all ingredients.

2. 2

   Bring to a boil.

3. 3

   Reduce heat; simmer, uncovered, for 8-10 minutes or until pears are tender.

4. 4

   Cool slightly.

5. 5

   Pour into a food processor; cover and process for 1-2 minutes or until smooth.

6. 6

   Transfer to a 13-inch x 9-inch dish.

7. 7

   Cover and freeze for 4 hours or until firm.

8. 8

   NOTES: This came in second place in the Country Woman pear recipe contest.

9. 9

   In a medium bowl, combine flour, baking powder, salt and pecans.

10. 10

    Add egg and vanilla beating until well combined.

11. 11

    Mix in dry ingredients.

12. 12

    Add drained pineapple.

13. 13

    Drop 1-inch portions of dough onto greased cookie sheets spacing them about 2 inches apart.

14. 14

    Bake in preheated oven 12 to 15 minutes or until edges are golden.

15. 15

    Remove from oven and let cool 1 minute and then transfer to a cooling rack.

16. 16

    When completely cooled, top with frosting.

17. 17

    Using electric mixer beat butter until very smooth.

18. 18

    Beat in cream cheese until well combined.

19. 19

    Add sugar until frosting is smooth.

20. 20

    Pour in pineapple juice.

21. 21

    If a softer, more glaze-like frosting is desired, add more pineapple juice.

22. 22

    Place a mounded circle of frosting in center of each cookie.

23. 23

    Chop eggs finely (could be done in a food processor). Add dill, parsley, sour cream, salt and pepper to taste and mix well.

24. 24

    Cover surface with breadcrumbs and fry gently (breadcrumbed side down) in hot butter until breadcrumbs are golden.

25. 25

    In a medium saucepan over medium-high, melt 4 tablespoons of the butter.

26. 26

    Cook until lightly browned, then add the flour. Cook, stirring often, until the mixture forms a thickly, lightly browned paste (roux).

27. 27

    Add 2 cups of the broth, then reduce heat to medium-low and cook for 30 minutes, stirring often. Season with salt and pepper.

28. 28

    Meanwhile, in a saut� pan over medium-low, melt the remaining 2 tablespoons of butter.

29. 29

    Add the shallots and saut� until translucent, then add the almonds and cook for 5 minutes.

30. 30

    Add the port and stir, scraping the bottom of the pan to deglaze it.

31. 31

    Add the thickened roux to the shallots and almonds, mixing well.

32. 32

    The sauce will be quite thick.

33. 33

    Add the remaining cup of chicken broth to thin as desired.

34. 34

    Cover and set aside.

35. 35

    In an oven-safe saut� pan over medium-high, heat the canola oil.

36. 36

    Add the wrapped pork medallions and sear the tops and bottoms until nicely browned.

37. 37

    Place the pan in the oven to cook for another 8 minutes.

38. 38

    To serve, spoon the Port-almond sauce onto plates and place a pork medallion over it.