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FareShare Gazette -- November 2008 Recipes

FareShare Gazette -- November 2008 Recipes comes together with Milk Scalded And Cooled, Shortening Melted In Milk, Sugar, Flour, and Dry Yeast. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 cup
• 1/2 cup
• 1/2 cup
• 3 1/2 cup
• 2 1/4 tsp
• 2 cup
• 1/4 tsp
• 1/2 tsp
• 1/2 tsp
• 1/3 cup
• 1 lb
• 1/3 cup
• 2 1/2 cup
• 1 1/2 cup
• 1 1/2 tsp
• 2 tsp
• 10 cup
• 1 cup
• 1 lb

Method (preview)

1. 1

   Stir in 2 cups flour, baking soda, baking powder and salt. Can refrigerate at this point for up to 4 days.

2. 2

   Shape into rolls and place in greased pan. Let rise (about 30 to 45 minutes). Bake 12 to 15 minutes at 425F.

3. 3

   NOTES. Not only do these taste good, you don't have to knead them AND the dough can be made up to 4 days ahead.

4. 4

   Rating: 4

5. 5

   Exported from A Cook's Books - Recipe Management for Macintosh.

6. 6

   On medium heat, melt butter in a soup pot, add in the garlic and saute; add your chicken and cook through out.

7. 7

   Add flour; stir in flour and mix well until the flour is cooked into the chicken.

8. 8

   Add gnocchi last, it takes 3 to 4 minutes to cook throughout.

9. 9

   Mix ingredients well until soup thickens, stirring occasionally. Cover and simmer for 10 minutes.

10. 10

    Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.