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FareShare Gazette -- May 2004 Recipes

Make FareShare Gazette -- May 2004 Recipes at home with Extra Virgin Olive Oil, Lemon Juice, Brown Sugar, Butter Or Margarine Melted, and Flour. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tbsp
• 1/3 cup
• 2 tbsp
• 2 tsp
• 1/2 tsp
• 1/8 tsp
• 14 1/2 oz
• 16 oz
• 16 oz
• 1/2 cup
• 1/3 cup
• 1 tsp
• 1 tsp
• 1/8 tsp
• 3/4 cup
• 1 cup
• 6 cup
• 1 cup
• 1/2 cup
• 2/3 cup
• 1/4 cup
• 2 cup
• 1/4 tsp
• 3 tbsp
• 1/2 cup
• 3 cup
• 2 pkg
• 5 cup
• 1 tbsp
• 3/4 cup
• 1 cup
• 1/4 cup
• 1 cup
• 1 pkg
• 1 1/4 cup
• 1/3 cup
• 3/4 cup
• 2 tsp
• 1 3/4 cup
• 1/2 cup
• 1/2 cup
• 1 tsp
• 4 1/2 tbsp
• 1 tsp
• 1/2 cup
• 1 tbsp

Method (preview)

1. 1

   Combine all of the ingredients, including pepper to taste, in a small bowl.

2. 2

   In medium bowl, beat eggs until foamy. Add remaining ingredients except nuts. Beat until well blended.

3. 3

   Place tart crusts on baking sheet. Arrange nuts in crusts. Pour filling over nuts to just below edge.

4. 4

   Bake on baking sheet in preheated oven about 30 to 35 minutes or until dark golden brown.

5. 5

   In blender, combine dressing ingredients to emulsify or infuse the oil well with vinegar.

6. 6

   Pour dressing over vegetable salad, fold gently until everything is well coated.

7. 7

   Put in a pretty bowl that will show off the colorful vegetables, cover and refrigerate at least 2 hours before serving.

8. 8

   Remove salad from refrigerator and remove cover. Sprinkle bacon crumbs over salad.

9. 9

   In 3-quart heat-proof pitcher, stir together sugar, strawberry-flavored gelatin and boiling water.

10. 10

    Continue stirring until sugar and gelatin are dissolved.

11. 11

    Add the cold water and lemon juice.

12. 12

    Stir well.

13. 13

    Refrigerate to chill.

14. 14

    Serve over ice.

15. 15

    Garnish with lemon slices

16. 16

    Garnish with lime slices.

17. 17

    Stem strawberries, cover and chill.

18. 18

    In 1-quart saucepan combine milk and gelatin; set aside 5 minutes.

19. 19

    Stir in sugar.

20. 20

    Stir over low heat until gelatin and sugar are completely dissolved.

21. 21

    Stir in peel and juice.

22. 22

    Cool to room temperature, then chill until syrupy, about 15 minutes.

23. 23

    Meanwhile, in large bowl whip cream to form stiff peaks.

24. 24

    Fold in gelatin mixture to blend thoroughly.

25. 25

    Spoon into pie shell, mounding top.

26. 26

    Halve strawberries.

27. 27

    Cover filling with strawberries.

28. 28

    Chill until firm, at least 2 hours.

29. 29

    Dust lightly with powdered sugar just before serving.

30. 30

    Roll each sheet of dough to a 12 x 6-inch rectangle.

31. 31

    Cut each sheet into 4 even pieces.

32. 32

    Place dough on prepared sheet; prick with a fork.

33. 33

    Sift with confectioners' sugar.

34. 34

    Refrigerate for 30 minutes.

35. 35

    Bake for 5 minutes.

36. 36

    Increase oven temperature to 450�F. Bake for 4 minutes or until pastries are golden brown and puffed.

37. 37

    Let cool on a wire rack.

38. 38

    Spread Vanilla Custard over half the pastries. Cover with sliced strawberries; top with remaining pastries. Dust with confectioners' sugar.