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FareShare Gazette -- May 2009 Recipes

A home-style FareShare Gazette -- May 2009 Recipes made with Peanut Butter, Salad Dressing, Butter, All Purpose Flour, and Milk. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 1/3 cup
• 1 1/2 tbsp
• 1 1/2 tbsp
• 1 cup
• 1/4 cup

Method (preview)

1. 1

   Combine the peanut butter and salad dressing; blend in the chopped egg and olives or pickles.

2. 2

   Season to taste.

3. 3

   Add more salad dressing if necessary, to make a good spreading consistency.

4. 4

   Spread a generous amount between sliced of buttered bread or on buns.

5. 5

   Place a piece of plastic wrap or waxed paper directly on the surface of the sauce to prevent a skin from forming.

6. 6

   Place the spinach in a small saucepan and cover tightly.

7. 7

   Cook over low heat for about 8 minutes, removing the lid for the final 3 minutes to evaporate the liquids.

8. 8

   Drain.

9. 9

   In another pan melt the butter, stir in the flour, then add the milk and whisk constantly to make a b�chamel (white) sauce.

10. 10

    Stir continually as it thickens.

11. 11

    Season to taste with salt, pepper and nutmeg, then stir in the well-drained spinach and the cheese.

12. 12

    Set aside, keeping warm.

13. 13

    To Serve

14. 14

    Spoon a mound of creamed spinach in the center of each plate and make a well in the center.

15. 15

    Remove the eggs with a slotted spoon and place one on each bed of spinach.

16. 16

    Serve at once, with buttered toast.

17. 17

    Don't overstuff the chicken.

18. 18

    Rub the chicken well with salt; the salt makes the skin crispy.

19. 19

    Roast the chicken in a hot oven basting every 15 minutes with melted butter and/or pan juices until the chicken is cooked and nicely browned.