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FareShare Gazette -- March 2012 Recipes

This FareShare Gazette -- March 2012 Recipes recipe uses Onion, Evaporated Skim Milk, Parmesan Cheese, Bread Crumbs, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Saute onion and garlic in margarine until tender; combine with the remaining ingredients except for the second amount of parmesan cheese.

2. 2

   Turn into a greased 1 1/2-quart casserole dish and bake for about 1 hour or until a knife inserted between the center and the edge comes out clean.

3. 3

   Add the remaining 2 teaspoons olive oil to pan, and swirl to coat.

4. 4

   Add bell peppers, onion, celery, rosemary, minced garlic, and remaining salt; cook for 3 minutes, stirring frequently.

5. 5

   Add mushrooms; cook for 6 minutes, stirring occasionally.

6. 6

   Stir in marinara sauce; cook 1 minute.

7. 7

   Spread vegetable mixture in bottom of a 13 x 9-inch glass or ceramic baking dish.

8. 8

   Arrange chicken on top of the vegetable mixture.

9. 9

   Bake at 350F for 30 minutes or until a thermometer inserted into chicken registers 160F.

10. 10

    Sprinkle with cheese.

11. 11

    Place cranberries in a medium saucepan with the orange juice.

12. 12

    Cover and cook over low heat for 20 minutes or until cranberries are soft.

13. 13

    Puree in a food processor or blender until smooth.

14. 14

    Meanwhile, combine sugar and water in a small saucepan and bring to a boil.

15. 15

    Reduce heat and simmer uncovered for 5 minutes.

16. 16

    Add syrup, orange rind and liqueur to cranberry puree.

17. 17

    Process once again until blended.

18. 18

    Pour into a large bowl, cover and freeze until slushy.

19. 19

    Remove from freezer and beat until smooth. Return to freezer for a couple of hours.

20. 20

    To serve, remove sherbet from freezer and place in refrigerator about 1/2 hour before serving.

21. 21

    Cut a thin slice from the top (along the length not from the ends) of each potato.

22. 22

    Remove the pulp from the potatoes, being careful not to tear the shells.

23. 23

    Place the potato pulp in a mixing bowl and mash; cover and set aside.

24. 24

    Keep the shells warm.

25. 25

    Heat the butter or margarine in a large skillet.

26. 26

    Add the onion and cook over low heat until tender, about 10 minutes.

27. 27

    Add the chicken stock, curry powder, salt, ginger, apple and chicken; cook for another 10 minutes.

28. 28

    Add the milk to the potato pulp and mix thoroughly. Add the potato mixture to the ingredients in the skillet and heat thoroughly.

29. 29

    Heap the mixture into the warm potato shells and serve immediately.