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FareShare Gazette -- March 2012 Recipes

FareShare Gazette -- March 2012 Recipes comes together with Garlic, Fresh Lime Juice, Virgin Olive Oil, Red Or Green Chile Pepper, and All Purpose Flour. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 1 tbsp
• 2 tbsp
• 1/2 cup
• 1/4 cup
• 2 lb
• 1/2 cup
• 1 cup
• 1 can
• 1 tsp
• 6 cup
• 2 tbsp
• 1/2 cup
• 3 cup
• 1/2 cup
• 2 tbsp
• 1/2 tsp
• 1 dash
• 1/2 cup
• 1 pinch
• 1 tbsp
• 1 tbsp
• 2/3 cup
• 2 tbsp
• 1/4 tsp
• 1 dash
• 2 tbsp
• 1 tbsp
• 1/2 cup
• 1 cup
• 1 cup
• 1/4 cup
• 3 slice

Method (preview)

1. 1

   In a medium-sized bowl, combine all the relish ingredients and mix well. Set aside. (May be kept, covered and refrigerated, for 3 days.)

2. 2

   Place the trout on a work surface.

3. 3

   Combine the olive oil, garlic, chile, cilantro and pecans.

4. 4

   Spread the trout open and stuff one quarter of this mixture into the cavities.

5. 5

   In a large bowl or baking pan, mix the flour, salt and pepper well.

6. 6

   Dredge the trout lightly in this flour mixture, shaking off any excess.

7. 7

   In your largest saut� pan, heat the oil over medium heat until hot but not smoking.

8. 8

   Place the trout gently in the pan, turn the heat up to medium-high and cook for 4 to 5 minutes per side or until golden brown and opaque throughout.

9. 9

   Remove the trout from the pan and serve topped with a generous helping of the tomato relish.

10. 10

    Spread the ground beef over the potatoes then the rice and the chopped celery.

11. 11

    Mix one can of tomato soup with 1 can of boiling water and pour on top.

12. 12

    Contributed by Michelle Germain to Cook Book II of The Record; Fort

13. 13

    Saskatchewan, spring 1982.

14. 14

    MC format by Hallie.

15. 15

    Peel and devein shrimp, reserving the shells. Cut the shrimp into 3/4-inch pieces; cover and refrigerate.

16. 16

    Combine the shrimp shells with about half the onion, all the carrot, celery, garlic, wine, peppercorns and bay leaf in a large heavy saucepan.

17. 17

    Add water and simmer over low heat for about 30 minutes.

18. 18

    Strain through a sieve, pressing on the solids to extract all the juices; discard the solids.

19. 19

    Measure the shrimp stock and add water, if necessary, to make 3 cups.

20. 20

    Heat oil in the same pan over medium heat.

21. 21

    Add mushrooms, bell pepper, scallions, parsley and the remaining onion.

22. 22

    Cook, stirring, until the mushrooms are soft, about 5 minutes.

23. 23

    Sprinkle with flour and cook, stirring constantly, until it starts to turn golden, 2 to 3 minutes.

24. 24

    Slowly stir in milk and the shrimp stock.

25. 25

    Cook, stirring to loosen any flour sticking to the bottom of the pot, until the soup returns to a simmer and thickens, about 5 minutes.

26. 26

    Add the reserved shrimp and cook until they turn opaque in the center, about 2 minutes more.

27. 27

    Add sour cream, sherry and lemon juice; stir over low heat until heated through � do not let it come to a boil.

28. 28

    Taste and adjust seasonings with salt, pepper and hot sauce.

29. 29

    When the oil is hot, add the chicken and cook til golden brown on each side.

30. 30

    Remove chicken and place in slow cooker. Remove a little cooking oil and set aside.

31. 31

    Add the chorizo to the skillet and cook til browned.

32. 32

    Add the onions and green pepper.

33. 33

    Cook a few minutes.

34. 34

    Add the garlic and cook for a few seconds.

35. 35

    Stir in spices. Add tomatoes, broth and wine and stir, ensuring that bottom is scraped to loosen browned bits.

36. 36

    Remove chicken pieces and discard any skin, bones and gristle.

37. 37

    Add potatoes and olives and cook 1 hour more.

38. 38

    Return shredded chicken to cooker with parsley and heat through.

39. 39

    Taste and adjust as desired.