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FareShare Gazette -- November 2004 Recipes

A home-style FareShare Gazette -- November 2004 Recipes made with Lean Ground Beef, Chili Powder, Black Beans Rinsed And Drained, Cheddar Cheese, and Sour Cream. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Heat a nonstick 12-inch skillet over medium high heat until hot.

2. 2

   Add the ground beef and cook for five minutes or until the meat is no longer pink, breaking up the meat with the side of your spoon.

3. 3

   Skim off the fat.

4. 4

   Stir in the chili powder, 2/3 cup salsa and 1/4 cup water; heat to a boil.

5. 5

   Pour the wine over the sponge fingers, gently pressing the fingers down into the liquid, then throw in the raspberries or other berries and the bananas.

6. 6

   Cream the egg yolks with the sugar; add the mascarpone and beat with an electric whisk till light and creamy.

7. 7

   Tip in the vanilla extract or brandy.

8. 8

   Whisk the egg whites till they form stiff peaks and fold gently but thoroughly into the cream.

9. 9

   Heat the oil in a wok or heavy based pan and brown the garlic.

10. 10

    Add the red peppers, mange tout, baby sweet corn, courgettes and carrot; cook for five minutes over a high flame, stirring constantly, then add the mushrooms, spring onions, onions, chillies, vinegar, tomato sauce, sugar, fish stock and the tomatoes.

11. 11

    Add half the chicken stock.

12. 12

    Stir well.

13. 13

    Mix the remaining stock slowly with the tapioca flour; blend well and pour slowly into the wok stirring gently until the sauce thickens.

14. 14

    Mix the cubes of chicken with the cayenne, black pepper and the coriander.

15. 15

    Stir to coat evenly.

16. 16

    Fry in half the oil over a medium heat for about three minutes.

17. 17

    Add the onion and continue to fry until the onion is tender.

18. 18

    Drain and rinse the black beans then add to the pan along with the thyme and enough water to cover by about 3 cm.

19. 19

    Bring up to the boil and simmer until the beans are tender (about 40 minutes) and most of the liquid has evaporated.

20. 20

    Stir in the tomato puree, olives, vinegar and salt. Simmer for another 34 minutes then taste and adjust seasonings.

21. 21

    Combine all ingredients, except the oil. Mix VERY well. Divide the mixture into 20-24 portions and form each portion into a patty.

22. 22

    Oil a frying pan with vegetable oil or pan spray.

23. 23

    Heat until hot, but not smoking, over medium-high heat.

24. 24

    Cook patties in batches over med-high heat.

25. 25

    Turn patties once during cooking to brown each side. Cook until done all the way through (5 minutes per side?)