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FareShare Gazette -- May 2009 Recipes

FareShare Gazette -- May 2009 Recipes is built on Sugar Divided, Butter Softened And Divided, Cocoa Powder, Salt, and Milk. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 1/4 cup
• 6 tbsp
• 6 tbsp
• 1/4 tsp
• 3 cup
• 2 tsp
• 3 lb
• 2 tbsp
• 2 tbsp
• 1 1/2 cup
• 4 tbsp
• 1 tsp
• 3 cup
• 1 cup
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1 cup
• 1/4 cup
• 1 1/2 cup
• 1/4 cup
• 1 tsp
• 1 1/2 cup
• 1/4 cup
• 1 cup
• 1/4 cup
• 1/4 cup
• 1 1/2 cup
• 1/3 cup
• 1 cup
• 1/2 cup
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   In a mixing bowl, combine the graham cracker crumbs and 1/4 cup of the sugar.

2. 2

   Add 4 tablespoons butter, rubbing it in with a pinching motion until evenly distributed.

3. 3

   Press the crumb mixture into a 9-inch pie pan and bake for 8 to 10 minutes or until golden brown.

4. 4

   Combine the remaining cup of sugar, cornstarch, cocoa and salt in a 2-quart saucepan.

5. 5

   Set the pan over medium heat and gradually whisk in the milk, stirring until smooth.

6. 6

   Bring the mixture to a boil, stirring often.

7. 7

   Boil for one minute, stirring constantly, them remove the pan from the heat.

8. 8

   Whisk 1/2 cup of the hot chocolate mixture into the egg yolks.

9. 9

   Repeat with 1 cup of the chocolate mixture, then return the chocolate and egg mixture to the saucepan.

10. 10

    Boil over medium heat for one minute, stirring constantly.

11. 11

    Remove the pan from the heat and stir in the remaining 2 tablespoons of butter and the vanilla extract.

12. 12

    Pour filling into the pie shell and allow it to cool at least 15 minutes or chill it in the refrigerator overnight.

13. 13

    Just before serving, heat the oven to broil.

14. 14

    Cover the pie with the miniature marshmallows or broil it on the uppermost rack for about 30 seconds or until the marshmallows are lightly browned.

15. 15

    Watch carefully, or the marshmallows will burn.

16. 16

    Serve warm or chilled.

17. 17

    Peel, quarter and rinse the potatoes.

18. 18

    Place in pan with water to cover and cook until tender.

19. 19

    Drain, reserving 1/2 cup of the cooking water.

20. 20

    Mash the potatoes with the reserved water, 2 tablespoons butter and salt and pepper to taste.

21. 21

    While the potatoes are cooking, cook carrots, onions and celery in the microwave on high for 7 minutes.

22. 22

    Heat a nonstick skillet coated with cooking spray over medium high heat and add the lamb.

23. 23

    Cook until fully browned, breaking up the meat with a wooden spoon.

24. 24

    Drain off any fat.

25. 25

    Add the carrots, onions and lamb to the pan.

26. 26

    Add the flour to the pan and cook, stirring, for 2 minutes.

27. 27

    Add the broth, thyme, rosemary, nutmeg and salt and pepper.

28. 28

    Reduce the heat to low and simmer, stirring occasionally, until thickened, about 5 minutes.

29. 29

    Let cool slightly, then put in a 9-inch pie plate or baking dish.

30. 30

    Spread the mashed potatoes over the top.

31. 31

    Scatter the butter pieces over the potatoes.

32. 32

    Bake until potatoes are browned and the dish is heated all the way through, 30 to 35 minutes.

33. 33

    Rating: 4

34. 34

    Cooking Method: Bake, One Dish

35. 35

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

36. 36

    Warm left-over potatoes; beat well. Add seasonings and egg, if desired. Add milk if necessary to make proper consistency.

37. 37

    Butter a baking dish; add the meat mixture and put a layer of potatoes on top.

38. 38

    Combine the first 3 ingredients in a small saucepan, stir over low heat until melted and smooth.

39. 39

    Spread onto the bottom of a lightly greased 13x9x2-inch pan.

40. 40

    Refrigerate until set.

41. 41

    Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk.

42. 42

    Bring to a boil, boil and stir for 5 minutes.

43. 43

    Remove from heat, stir in the marshmallow cream, peanut butter and vanilla.

44. 44

    Add peanuts.

45. 45

    Spread over first layer.

46. 46

    Refrigerate until set.

47. 47

    Carmel Layer

48. 48

    Combine caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

49. 49

    In another saucepan, combine chips and peanut butter, stir over low heat until melted and smooth.

50. 50

    Pour over the caramel layer.

51. 51

    Refrigerate for at least 1 hour.

52. 52

    Cut into 1-inch squares.

53. 53

    Store in the refrigerator.

54. 54

    Cut rhubarb and mix with strawberries if desired. Place in a 10-inch unbaked pie shell.

55. 55

    Combine sugar, flour and sour cream; pour over the top of the rhubarb.

56. 56

    Mix together the flour, brown sugar and butter to make crumbs. Sprinkle over the top of the pie.