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FareShare Gazette -- March 2010 Recipes

FareShare Gazette -- March 2010 Recipes comes together with Black Beans Cooked, Kidney Beans Cooked, Green Beans Canned, Yellow Wax Beans, and Onion. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 can
• 1 can
• 1 can
• 1 can
• 1 cup
• 1/4 cup
• 1/4 cup
• 3 tbsp
• 1/2 tsp
• 1/8 tsp
• 1 dash
• 1 tsp
• 1/2 tsp
• 2 tsp
• 2 tsp
• 1 tsp
• 2 tbsp
• 1/2 cup
• 2 cup
• 1 cup
• 1 cup
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   Mix dressing ingredients together, pour over beans and onions, mix thoroughly and let set for a couple hours to meld.

2. 2

   1) Mix seasoning ingredients until well blended using a food processor, if available.

3. 3

   3)Set oven control to broil.

4. 4

   Broil with top 10-12 inches from heat for 8-11 minutes or until dark brown.

5. 5

   If grilling, please use directions for your grill instructing on how to grill chicken.

6. 6

   Serve with hot rolls and a mixed salad.

7. 7

   Yummy!

8. 8

   Mix the seasoning and flour. Dredge the lamb shanks in the seasoned flour, coating each side completely.

9. 9

   When the oil is hot, sear the shanks for 2 to 3 minutes on each side or until very brown on all sides.

10. 10

    Remove the shanks and set aside.

11. 11

    Add the onions to the pan and saut� for 2 minutes.

12. 12

    Add the celery and carrots and continue to saut� for 1 minute.

13. 13

    Season with salt and pepper.

14. 14

    Stir in the garlic, bay leaves, and thyme. Cook for 1 minute.

15. 15

    Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles.

16. 16

    Add the vinegar and broth.

17. 17

    Bring the liquid up to a boil and reduce to a simmer.

18. 18

    Add the lamb shanks and place, uncovered, in the oven.

19. 19

    Cook 2 hours.

20. 20

    After the first hour, check it every so often to make sure the liquid is at least halfway up the meat.

21. 21

    Remove the meat to a platter and cover with foil to keep warm.

22. 22

    Skim off any fat you can from the sauce.

23. 23

    If you want a thicker gravy or sauce, whisk some flour or cornstarch with water and mix in to sauce over a medium heat.

24. 24

    Serve over buttered egg noodles or mashed potatoes (my favorite). Try some blue cheese mashed potatoes.

25. 25

    Exported from A Cook's Books - Recipe Management for Macintosh.