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FareShare Gazette -- May 2007 Recipes

A home-style FareShare Gazette -- May 2007 Recipes made with Distilled White Vinegar, White Sugar, Salt, Canola Oil, and Crumbled Blue Cheese. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1/2 cup
• 3/4 cup
• 2 tsp
• 1 cup
• 4 oz
• 1 cup
• 8 oz
• 1 tbsp
• 1/3 cup
• 1 tbsp
• 2 clove
• 14 1/2 oz
• 3/4 cup
• 2 tbsp
• 1/4 tsp
• 15 oz
• 3/4 cup
• 1 1/2 tsp
• 1/2 cup
• 1 pkg
• 1/4 cup
• 2 tbsp
• 2 clove
• 2 tsp
• 1/2 tsp
• 3/4 cup

Method (preview)

1. 1

   1. In a small bowl, mix ketchup, vinegar, sugar, and salt. Gradually pour in oil, stirring constantly, until well blended.

2. 2

   In a large serving bowl, toss together lettuce, blue cheese, pears, walnuts, and red onion.

3. 3

   Pour dressing over salad, and toss well to coat.

4. 4

   Take 2 Tablespoons of butter and melt it in a small fry pan, Add 1 cup of walnut or Pecan halves, sprinkle with 1 Tablespoon sugar and 1/8 teaspoon of pepper.

5. 5

   Stir until well coated.

6. 6

   Spread unto a baking sheet.

7. 7

   Bake at 350 for 15 minutes or until lightly browned.

8. 8

   Cool.

9. 9

   Pour water over dried mushrooms in small bowl.

10. 10

    Let stand about 20 minutes or until soft; drain.

11. 11

    Rinse with warm water; drain.

12. 12

    Squeeze out excess moisture from mushrooms.

13. 13

    Remove and discard stems; cut caps into 1/2-inch strips.

14. 14

    Heat oil in 12-inch skillet or wok over medium-high heat.

15. 15

    Add onion; stir-fry 3 minutes.

16. 16

    Add all mushrooms; stir-fry 3 minutes.

17. 17

    Stir in teriyaki sauce; reduce heat.

18. 18

    Partially cover and simmer about 2 minutes or until vegetables are tender.

19. 19

    Stir in noodles, cilantro and, if desired, 1 tablespoon toasted sesame seed.

20. 20

    NOTES: Tofu Teriyaki Mushroom Noodles: Cut a 1-pound block of firm tofu into 1/4-inch pieces and add with the mushrooms in step 2.

21. 21

    Amount Measure Ingredient -- Preparation Method

22. 22

    1 tablespoon olive -- or vegetable oil 1 large sweet potato -- peeled and cut into 1/2-inch

23. 23

    1. Drain tofu; cut into 3/4-inch cubes. Carefully press cubes between paper towels to remove as much water as possible.

24. 24

    Heat oil in 12-inch skillet over medium heat.

25. 25

    Cook tofu in oil 6 to 8 minutes, turning frequently, until light golden brown.

26. 26

    Remove tofu from skillet; set aside.

27. 27

    Add sweet potato and garlic to skillet.

28. 28

    Cook 2 to 3 minutes, stirring occasionally, just until sweet potato begins to brown.

29. 29

    Stir in broth, rice, Worcestershire sauce and red pepper.

30. 30

    Heat to boiling; reduce heat.

31. 31

    Cover and simmer 10 minutes.

32. 32

    Stir in beans.

33. 33

    Cover and cook 8 to 10 minutes, stirring occasionally, until rice is tender and liquid is absorbed.

34. 34

    Stir in tofu and onions.

35. 35

    Cook 1 to 2 minutes or until heated through.

36. 36

    Place tomatillos and chilies in saucepan, add water to cover.

37. 37

    Bring to a boil, cover, and simmer until barely tender, about 8 minutes.

38. 38

    Drain and transfer to food processor or blender.

39. 39

    Add cilantro, onion and garlic and pulse to coarse puree.

40. 40

    Heat oil in medium skillet until, stirring often, over shimmering.

41. 41

    Add puree all at once and cook medium- high heat, until mixture darkens and thickens, about 5 minutes.

42. 42

    Add broth and simmer, stirring occasionally, until mixture thickens, 10 to 15 minutes.

43. 43

    Season with salt to taste. (Sauce 1 can be refrigerated in airtight container for 2 days).

44. 44

    Serve this tart, fragrant sauce with seafood, grilled beef, pork, or even chicken.

45. 45

    1. Prepare tortellini according to package directions. Add broccoli during the last 3 minutes of cooking. Rinse under cold water and drain.

46. 46

    In a large bowl, whisk together oil, vinegar, mustard, garlic, honey, basil, and salt.

47. 47

    Add tortellini, broccoli, onion, scallions, tomatoes, and cheese.

48. 48

    Toss to coat well.