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FareShare Gazette -- March 2012 Recipes

FareShare Gazette -- March 2012 Recipes is built on Spice Cake Mix, Sugar, Ground Cinnamon, Butter, and Vegetable Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 pkg
• 3 tbsp
• 1 tsp
• 1 tbsp
• 2 tbsp
• 2 tsp
• 2 tsp
• 2 cup
• 4 tbsp
• 3 tbsp
• 2 tsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   Preheat oven to 350F. Spray a 13 x 9-inch baking pan with non-stick vegetable spray.

3. 3

   In a large mixing bowl, combine cake mix, pie filling and eggs.

4. 4

   Beat for 2 minutes.

5. 5

   In a small bowl, combine sugar and cinnamon.

6. 6

   Spread half the batter in prepared baking pan; sprinkle with half the cinnamon-sugar mixture.

7. 7

   Repeat with remaining batter and cinnamon-sugar.

8. 8

   Bake 30 to 35 minutes or until a tester inserted in the center comes out clean. Cool in pan on a wire rack.

9. 9

   In a large pot, bring the butter and oil to temperature.

10. 10

    Sprinkle the chicken with salt and pepper.

11. 11

    Add half the water and the chicken to the pot; add additional water until the chicken is nearly covered.

12. 12

    Bring to a boil, then cover and reduce heat to a simmer and cook for several hours until the chicken is nearly falling off the bones.

13. 13

    When chicken is done, remove it from the broth making sure to get any lose bones or chicken parts.

14. 14

    Place chicken on a cutting board that has an indentation that will catch juices and let cool for 20 minutes or so.

15. 15

    Then add the chicken and captured juices, rice, saffron, fish sauce, soy sauce, lemon zest and juice, parsley, poultry seasoning and ginger powder.

16. 16

    Cover the pan, and simmer over medium to low heat.

17. 17

    Stir frequently and simmer until the rice is cooked through.

18. 18

    Adjust seasoning to taste.

19. 19

    Ladle the Lugaw into bowls and serve with plates of hard-boiled eggs and spring onions, if desired.