← All recipes

FareShare Gazette -- November 2006 Recipes

A home-style FareShare Gazette -- November 2006 Recipes made with Cream Cheese, Sour Cream, Onion, Milk, and Green Pepper Finely Diced. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 8 oz
• 1/2 cup
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 3 oz
• 1/4 lb
• 1/4 cup
• 8 oz
• 1/2 cup
• 1/2 cup
• 1/4 cup
• 1/2 cup
• 1 tsp
• 1/4 tsp
• 4 tsp
• 1/2 tsp
• 7 1/2 oz
• 1/2 cup
• 1 cup
• 1/2 tsp
• 2 tbsp
• 1/4 tsp
• 1/4 cup
• 1 cup
• 1/4 tsp
• 1/3 cup
• 2 tbsp
• 2 tsp
• 1/2 tsp
• 1/4 tsp
• 1/2 cup
• 1/4 cup
• 1/4 cup
• 1 pinch
• 1 tsp
• 1/4 tsp
• 1/2 tsp
• 4 tbsp
• 2 1/2 cup
• 1/2 cup
• 2 tbsp
• 3 tbsp
• 1 cup
• 1 cup
• 1/3 cup
• 1 pinch
• 1 1/2 tbsp
• 3/4 lb
• 8 oz

Method (preview)

1. 1

   Mix all ingredients together, place in oven proof greased bowl.

2. 2

   Bake in 350F oven for 30 to 40 minutes or until heated through and cheese is melted and bubbling.

3. 3

   1. Pour the olive oil into a shallow bowl, then sprinkle it with the herbs.

4. 4

   Roll the goat cheese in the oil-herb mixture to coat. Let the cheese sit in the mixture at room temperature for 30 minutes.

5. 5

   Preheat the oven to 400F.

6. 6

   Remove the cheese from the oil-herb mixture, letting the excess oil drip back into the bowl.

7. 7

   Reserve the herbed oil.

8. 8

   Roll the cheese in the breadcrumbs and place on a small baking sheet or in an ovenproof dish.

9. 9

   Bake for 10 minutes or until lightly golden.

10. 10

    Do not overheat the cheese or it will melt.

11. 11

    Remove the cheese, and set aside for about 1 minute to firm up.

12. 12

    Transfer gently to a serving dish.

13. 13

    Serve warm, drizzled with the reserved herb oil.

14. 14

    Combine the soup, honey, water, salt, pepper and ginger; pour over the onions.

15. 15

    Cover and bake in a 350F (180C) oven for 1 hour or until tender. Baste twice while cooking.

16. 16

    In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for 2 to 2 1/2 minutes or until done.

17. 17

    Drain bacon, reserving drippings in casserole.

18. 18

    Crumble bacon and set aside.

19. 19

    Stir flour, bouillon granules and basil into drippings. Add beef,

20. 20

    UNDRAINED tomatoes and the wine; mix well.

21. 21

    Micro-cook, covered, on 100% power for 2 minutes.

22. 22

    Micro-cook, covered, on 50% power for 15 minutes, stirring twice.

23. 23

    Stir in onions and mushrooms.

24. 24

    Micro-cook, covered, on 50% power for 12 to 18 minutes or until meat and vegetables are tender, stirring twice.

25. 25

    Sprinkle crumbled bacon atop and serve.

26. 26

    Mix first 5 ingredients plus 3 tablespoons of sugar in a large bowl.

27. 27

    Stir in flour, then beaten eggs until just combined; let this batter stand for 5 minutes.

28. 28

    Meanwhile, mix remaining 1 tablespoon sugar and the cinnamon in a separate bowl; set aside.

29. 29

    To Cook and Serve

30. 30

    Adjust oven rack to middle position and heat oven to 450 F. Place berries in a buttered 9-inch pie pan.

31. 31

    Pour batter over the berries; sprinkle cinnamon-sugar over the batter.

32. 32

    Transfer pan to the oven and bake for 20 minutes.

33. 33

    Reduce oven temperature to 350 F. and bake until popover is firm and golden brown, 15-20 minutes longer.

34. 34

    Cut popover into wedges and serve immediately.