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FareShare Gazette -- November 2004 Recipes

FareShare Gazette -- November 2004 Recipes comes together with Cream Cheese Softened, Pizza Cheese, Oil, Butter, and Sour Cream. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 8 oz
• 2 1/3 cup
• 1 tbsp
• 30 g
• 2 tbsp
• 40 g
• 150 g
• 2 lb
• 8 oz
• 1/4 lb
• 1/3 cup
• 1/3 cup
• 1 tsp
• 1/8 tsp
• 1 2/3 cup
• 4 oz
• 3/4 cup
• 1/4 lb
• 1/4 cup
• 2 1/4 cup
• 1/4 cup
• 1 tsp
• 1/2 cup
• 1/4 tsp
• 1/3 cup
• 2 oz
• 2 cup
• 14 oz
• 1 tsp
• 1/8 tsp
• 1/4 cup
• 3/4 tsp
• 1 cup
• 1 tbsp
• 1 tsp
• 8 oz
• 1 1/4 tsp
• 1 tbsp
• 3 oz
• 1 oz
• 2 3/4 cup
• 2 tsp
• 9 oz
• 2 tbsp
• 1 1/4 tsp
• 1 tbsp
• 3 oz
• 1 oz
• 2 3/4 cup
• 2 tsp
• 6 cup
• 2 tsp
• 1 cup
• 1 lb
• 24 oz

Method (preview)

1. 1

   Boil steam or microwave potatoes until just tender, drain. Cut a small slice from each potato so that it sits flat.

2. 2

   Place bacon garlic and dill in a heated, lightly greased pan; cook, stirring until bacon is lightly browned.

3. 3

   Place in a bowl, add cheese, mix well.

4. 4

   Cut potatoes in half, scoop out about a teaspoon of the flesh (use potato flesh for another recipe).

5. 5

   Spoon heaped teaspoons of cheese mixture into potatoes.

6. 6

   Place on greased oven tray

7. 7

   Cook in moderate oven 180C (350F) for about 25 minutes or until filling is melted and potatoes lightly browned.

8. 8

   Heat oil and butter in pan; add onion and capsicums; cook, stirring, until onion is soft.

9. 9

   Add eggplant and bay leaf; cook, covered, 5 minutes.

10. 10

    Stir in stock and wine; simmer, uncovered, until liquid is almost evaporated.

11. 11

    Add creams; simmer, uncovered, until mixture thickens; stir in parmesan cheese and herbs.

12. 12

    Spoon mixture into 4 ovenproof dishes (3/4-cup/180ml capacity), top with mozzarella cheese.

13. 13

    Place dishes on oven tray, bake, uncovered, at 180�C (350F) about 20 minutes or until lightly browned.

14. 14

    Storage: Covered, in refrigerator.

15. 15

    Freeze: Not suitable.

16. 16

    Microwave: Not suitable.

17. 17

    Add eggs and lemon zest and mix in.

18. 18

    Beat first 4 ingredients in a large bowl with mixer on medium speed until well mixed.

19. 19

    Beat in egg yolks, vanilla and salt until blended.

20. 20

    On low speed of mixer; gradually add flour; beat until just blended.

21. 21

    Proceed as directed for making the following cookies.

22. 22

    Place 1 rectangle between 2 long sheets of plastic wrap.

23. 23

    Roll dough with rolling pin into a 13x9-inch rectangle.

24. 24

    Place on baking sheet and refrigerate 20 minutes or until firm.

25. 25

    Bake 13 minutes or until top of dough looks dry.

26. 26

    Cut through previously cut lines.

27. 27

    Cool on sheet on wire rack 2 minutes before removing to wire rack to cool completely.

28. 28

    Repeat with remaining dough.

29. 29

    Shape level tablespoon of dough into balls.

30. 30

    Place 2 inches apart on ungreased baking sheets.

31. 31

    Press thumb into center of balls to make a deep indention.

32. 32

    Fill with 1/2 teaspoon marmalade; top with a hazelnut.

33. 33

    Bake 15 minutes or until cookies are lightly golden. Cool on baking sheets 1 minute before removing to cooling rack. Cool completely.