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FareShare Gazette -- November 2005 Recipes

Make FareShare Gazette -- November 2005 Recipes at home with Butter Or Margarine Melt, Hot Milk, Sugar, Basmati Rice, and Corn Oil Peanut Or Olive Oil. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   In a greased shallow 2-cup baking dish toss the croutons, ham and butter.

2. 2

   Break the eggs carefully on top. Sprinkle with cheese. Bake, uncovered, at 350F. for 15 to 18 minutes or until eggs reach desired doneness.

3. 3

   Place the saffron on a piece of foil.

4. 4

   Fold some of the foil over the saffron and crush it with a rolling pin or wooden potato masher.

5. 5

   Put the crushed saffron in a small cup.

6. 6

   Add the hot milk, cardamom and sugar.

7. 7

   Mix with a toothpick or the handle of a small spoon and set aside for 3 hours.

8. 8

   Put the rice in a bowl and wash in several changes of water.

9. 9

   Drain, add fresh water to cover generously and leave to soak for 30 minutes.

10. 10

    Drain.

11. 11

    Pour the oil in a heavy, lidded pan that will just hold the cooked rice comfortably and set over medium heat.

12. 12

    When the oil is hot, put in the cinnamon sticks.

13. 13

    Stir for 10 seconds, then add the rice.

14. 14

    Reduce the heat to medium-low and stir the rice around until the grain look translucent, about 2 minutes.

15. 15

    Add 2 2/3 cups of water and the salt.

16. 16

    Bring to a boil.

17. 17

    Cover.

18. 18

    Reduce the heat to very, very low and cook for 25 minutes.

19. 19

    Turn off the heat.

20. 20

    Quickly cover again and leave for 10 minutes.

21. 21

    Mix the rice very delicately with a slotted spoon before serving.

22. 22

    Combine first 8 ingredients in a large zipper-style plastic bag, mixing well.

23. 23

    Add the steak; seal bag securely, removing as much air as possible, and place in a large bowl.

24. 24

    Marinate for 8 hours or overnight in refrigerator, turning occasionally.

25. 25

    Grill, uncovered, over medium-hot coals (350* to 400*F / 175* to 205*C) 5 to 6 minutes on each side or until desired doneness, basting occasionally with reserved marinade.

26. 26

    Discard any remaining marinade.

27. 27

    To serve, slice steak diagonally across the grain into thin slices.

28. 28

    Cook's Note: To broil, place steak on a rack in a broiler pan.

29. 29

    Broil 5- inches from heat (if using electric oven, door should be partially opened) for 5 minutes.

30. 30

    Turn steak; brush with reserved marinade, and broil an additional 4 to 6 minutes or until desired doneness.

31. 31

    Amount Measure Ingredient -- Preparation Method

32. 32

    Spice Blend

33. 33

    To make the spice blend: Stir the ingredients together in a small bowl and set aside.

34. 34

    To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat.

35. 35

    Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes.

36. 36

    Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning.

37. 37

    The spices will be fragrant.

38. 38

    Add the tomato sauce and diced tomatoes and stir will.

39. 39

    Add the chicken pieces, spoon the sauce over the top and bring to a simmer.

40. 40

    Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes.

41. 41

    Stir frequently.

42. 42

    Remove the chicken to a serving dish and cover to keep warm.

43. 43

    Shake any excess water from the peas.

44. 44

    Add the peas and cream to the sauce in the pan, stir well and heat through.

45. 45

    Do not boil.

46. 46

    Spoon the sauce over the chicken.

47. 47

    Serve with rice and warmed pita bread.

48. 48

    Variation - If you prefer shreds of chicken to whole pieces, remove the skin from the chicken and pull the meat into large chunks by hand.

49. 49

    Add to the pan along with the garlic, tomato paste and spice blend.

50. 50

    Cook for 3 minutes and then add the tomato sauce and continue with the recipe.

51. 51

    Serve over basmati rice.

52. 52

    Serve with spinach, quickly cooked in oil and garlic to complete the meal.

53. 53

    Recipe By: The United States Regional Cook Book

54. 54

    Serving Size: 12 Preparation Time:0:00

55. 55

    Categories: Volume 8-11 Nov 2005

56. 56

    Blend butter and flour. Beat the egg yolks and sugar together; add to the flour mixture along with the buttermilk and lemon extract.

57. 57

    Line two pie pans with pastry.

58. 58

    Pour in the filling and bake in a very hot oven (425F) for 10 minutes; reduce heat to moderate (350F) and continue baking for 20 to 25 minutes or until set.