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FareShare Gazette -- November 2005 Recipes

A home-style FareShare Gazette -- November 2005 Recipes made with Amchur, Powdered Sugar, Cardamom Powder, Key Lime Juice, and Meringue Powder. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tsp
• 1/3 cup
• 1/3 tsp
• 2/3 cup
• 4 tbsp
• 12 cup
• 3/4 tsp
• 2 tbsp
• 2 tbsp
• 1/4 cup
• 5 tbsp
• 1 1/2 cup
• 1/4 tsp
• 1/4 tsp
• 1 tsp
• 1/4 tsp
• 1/4 tsp
• 1 cup
• 1 1/3 cup
• 1/2 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method 1 packet spring roll pastry -- thawed and wrapped in damp towel vegetable oil -- for deep frying

2. 2

   Fresh Coriander chutney -- to serve For the filling 3 large potatoes -- boiled and mashed 3/4 cup frozen peas -- thawed and cooked

3. 3

   Working with one strip of pastry at a time, place 1 tablespoon of the filling mixture at one end of the strip and diagonally fold the pastry to form a triangle.

4. 4

   Repeat with the other strips.

5. 5

   Heat enough oil for deep drying and fry the samosas in small batches until they are golden brown.

6. 6

   Serve hot.

7. 7

   Fresh Coriander Chutney or a chilli sauce are ideal for dipping.

8. 8

   NOTES: Phyllo pastry is an excellent alternative.

9. 9

   Brush the phyllo samosas with ghee or oil and bake in a preheated hot oven for 25 minutes.

10. 10

    Put the yogurt into a bowl, add sugar and cardamom; mix.

11. 11

    Rub saffron into 1 tablespoon hot milk in a small bowl until the color spreads and dissolves; add to the yogurt

12. 12

    Empty into a serving bowl and garnish with nut crush.

13. 13

    Chill for 1 to 2 hours before serving.

14. 14

    Combine water and meringue powder, whip at high speed until peaks form.

15. 15

    Add 4 cups sugar, one cup at a time, beating after each addition on low speed.

16. 16

    Alternately add Crisco and remaining sugar. Add salt and flavoring; beat at low speed until smooth.

17. 17

    In a food processor combine the onion, garlic, jalapeno, garam masala, cumin and cloves. Process to make a chunky paste.

18. 18

    Heat the oil in a large Dutch oven over medium heat.

19. 19

    Add the onion mixture, curry powder and 1/4 cup water.

20. 20

    Let fry 4 to 5 minutes.

21. 21

    Add chicken pieces, potatoes and salt to taste.

22. 22

    Add water to cover, up to 3 cups; bring to a boil.

23. 23

    Simmer until the chicken and potatoes are cooked through, about 30 minutes.

24. 24

    Amount Measure Ingredient -- Preparation Method

25. 25

    [1 to 2 tablespoons]

26. 26

    Place steak in an 11 x 7-inch baking dish.

27. 27

    Sprinkle each side evenly with half of Worcestershire sauce, salt, and pepper; rub mixture into steak.

28. 28

    Cover and refrigerate at least 20 minutes.

29. 29

    Place steak on grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness.

30. 30

    Place on a cutting board; cover loosely with foil.

31. 31

    Let stand 10 minutes.

32. 32

    Cut steak diagonally across grain into thin slices.

33. 33

    Combine low-fat yogurt and horseradish, stirring with a whisk.

34. 34

    Arrange 3/4 cup Grilled Flank Steak on each flatbread.

35. 35

    Top each flatbread with 1/4 cup lettuce, 1/4 cup tomatoes, and 1/4 cup cucumber.

36. 36

    Spoon 2 tablespoons yogurt mixture over each serving; roll up.

37. 37

    Wrap in aluminum foil or wax paper; chill.