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FareShare Gazette -- November 2007 Recipes

Make FareShare Gazette -- November 2007 Recipes at home with Garlic Salt, Molly Mcbutter, Water, Non Fat Mozzarella Cheese, and Halved Grape Or Cherry Tomatoes. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Combine all ingredients except for the starch, cheese and water and put into a sauce pan and bring to a boil.

2. 2

   Blend together the arrowroot and cold water then add slowly to the sauce, stirring constantly.

3. 3

   Let sauce simmer for 2 minutes.

4. 4

   Remove from heat.

5. 5

   Slowly add and blend in the cheese.

6. 6

   Smith's Complete Cookery Course", suggests that learning to cook potatoes so that they really taste like potatoes is one of the most important lessons in cooking.

7. 7

   Bring 1 1/2 cups water to a boil in a medium saucepan; add barley.

8. 8

   Cover, reduce heat and simmer 18 minutes or until liquid is absorbed and the barley is tender.

9. 9

   Drain and rinse under cold water; drain well.

10. 10

    While the barley cooks, combine feta cheese, tomatoes, peppers, basil, capers, vinegar, olive oil, garlic and navy beans in a large bowl; toss well.

11. 11

    Add the cooked barley; toss gently until combined.

12. 12

    Serve immediately.