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FareShare Gazette -- May 2010 Recipes

FareShare Gazette -- May 2010 Recipes comes together with Butter Softened, Brown Sugar, Smooth Peanut Butter, Vanilla, and Flour. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 cup
• 1 cup
• 1 cup
• 1 tsp
• 2 cup
• 1 tsp
• 1/2 tsp
• 6 oz
• 1 tsp
• 1/4 cup
• 3 cup
• 2 tbsp
• 2 tbsp
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1/8 tsp
• 1/2 tsp

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   Water to cover Cover the pork hock with water; add the garlic and chile pepper.

3. 3

   Bring water to a boil, reduce heat and let simmer for 2 hours.

4. 4

   Remove the hock and set aside.

5. 5

   Strain the liquid and add the peas, carrot, celery and onion.

6. 6

   Return the mixture to a simmer for a couple hours.

7. 7

   When the peas are soft, strip off the meat from the hock and add it to the soup. Continue simmering for another half hour.

8. 8

   Reserve about 1 cup of the soup.

9. 9

   Puree the rest of the soup in batches, as necessary.

10. 10

    Combine the reserved soup and the puree and serve.

11. 11

    3. Combine flour, baking soda and salt; gradually mix half into peanut butter mixture.

12. 12

    4. Using hands mix in remaining flour mixture to form a stiff dough; refrigerate for 45 minutes.

13. 13

    10. Using a sharp knife, cut into 1/4 inch slices. Place 1 1/2 inches apart on a lightly greased baking sheet.

14. 14

    11. Bake at 375 degrees F. for 10-12 minutes of until lightly browned. Transfer to wire rack to cool.

15. 15

    Amount Measure Ingredient -- Preparation Method

16. 16

    Place ingredients in a bowl and stir until blended. Let dough "rest" for 5 minutes while you prepare a lightly greased pizza pan.

17. 17

    Wash hands and then lightly grease your fingers.

18. 18

    Gently press the dough flat into the pizza pan spreading evenly into a large pie shape.

19. 19

    If the dough is too wet, add a slight sprinkling of flour on top of dough as you spread and press (do not get the dough too dry).

20. 20

    Top with tomato sauce, spices, Italian cheese and your choice of toppings.

21. 21

    Bake for 10 to 20 minutes or until topping is bubbly and crust is a light golden brown.

22. 22

    Preheat a griddle or frying pan. Add some oil or butter or a combination of both.

23. 23

    Peel and grate potatoes with a coarse grater.

24. 24

    Add flour, eggs, cheese, onion, peppers, parsley, butter and seasonings.

25. 25

    Mix in any other veggies you have chopped and ready.

26. 26

    Mix gently with a spoon till combined.