← All recipes

FareShare Gazette -- November 2005 Recipes

Make FareShare Gazette -- November 2005 Recipes at home with Sugar, Water, Unsalted Butter Recipe Follows, Boiling Potatoes Peeled And Cut, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   In a heavy 4-quart pot, combine the sugar and water and boil together until candy thermometer registers 225 degrees F and a small amount of the syrup forms a thin thread between the thumb and forefinger when carefully sampled from the stirrer.

2. 2

   Reduce heat to medium and stir in the almond paste with 1/4 cup ghee.

3. 3

   Stir in the rest of the ghee in 1/4-cup increments until all of it has been absorbed.

4. 4

   Keep stirring over medium to medium low heat; the mixture will become a single mass and will roll around in the pan.

5. 5

   If the mixture begins to brown, lower the heat.

6. 6

   Continue stirring until the mixture becomes porous and starts to appear drier -- this can take up to 10 minutes.

7. 7

   Spread the mixture in an ungreased 9-inch square baking pan and press into 1/2 inch thickness.

8. 8

   Immediately sprinkle with the almonds, gently pressing them into the surface.

9. 9

   While still warm, cut into 36 squares or diamond shapes.

10. 10

    Put the oil in a large frying pan and set over medium heat.

11. 11

    When it is hot, put in the potatoes and fry them until they are golden and almost tender, about 10 minutes.

12. 12

    Lift the potatoes out with a slotted spoon, and drain on paper towels.

13. 13

    Turn the heat to medium-high, put in the cauliflower florets, and fry for 3 to 4 minutes, until they are golden brown.

14. 14

    Lift the cauliflower out with a slotted spoon and drain on paper towels.

15. 15

    Turn the heat off.

16. 16

    Remove all the oil from the frying pan except for 2 tablespoons (the extra oil can be drained and reused).

17. 17

    Turn the heat to medium-high and put in the ginger.

18. 18

    Stir for 10 seconds.

19. 19

    Now return the potatoes and cauliflower to the pan.

20. 20

    Turn the heat down to medium.

21. 21

    Put in the turmeric, salt, cayenne, cumin, and coriander.

22. 22

    Stir gently to coat the vegetables with the spices.

23. 23

    Add 3 tablespoons of water.

24. 24

    Stir once and cover the pan.

25. 25

    Turn the heat down to low and cook very gently for 4 minutes. Add the cilantro and toss gently. Serve hot.

26. 26

    You may serve it as part of any meal, along with greens, beans, and rice or bread.

27. 27

    Cook the potatoes in boiling water for 15 minutes or until tender enough to mash.

28. 28

    Drain well until they are dry but still hot.

29. 29

    Cook the peas in boiling water for 4 minutes or until tender, then drain.

30. 30

    Mash the potatoes in a large bowl and add the peas.

31. 31

    Put 1 tablespoon of the oil in a small saucepan and fry the chiles, onion, ginger and spices for 1 minutes, or until aromatic.

32. 32

    Add them to the potatoes with the besan flour and mix.

33. 33

    Mix in the lemon juice and some salt.

34. 34

    Divide the potatoes into portions the size of golf balls and shape into patties.

35. 35

    Heat the remaining oil in a heavy-bottomed frying pan (preferably non- stick) and add the potatoes patties in batches.

36. 36

    Fry them on each side until crisp and golden brown.

37. 37

    Serve hot or cold in small dishes.

38. 38

    Combine apple butter, pumpkin, sugar, salt and spices in a bowl.

39. 39

    Stir in eggs.

40. 40

    Gradually add milk and mix well.

41. 41

    Pour into pie shell.

42. 42

    Bake for about 40 minutes or until set.

43. 43

    If the crust begins to burn, place tin foil around the crust and lower the temperature of the oven.

44. 44

    Prep Time: 8 minutes. Cook Time: 40 minutes

45. 45

    Cut raw chicken breast into 2-ounce chunks (like huge shrimp) and place in a 9x13-inch baking dish.

46. 46

    Melt butter in a saucepan over low heat: add garlic, scallions, parsley, dill, oregano, salt and pepper.

47. 47

    Cook on low heat for 2 minutes then pour the mixture over the chicken breast pieces.

48. 48

    Bake in preheated 350 degree F. oven for 10 minutes.

49. 49

    Serve over rice or thin spaghetti, something that you'll be able to sop up the garlic sauce.