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FareShare Gazette -- November 2008 Recipes

FareShare Gazette -- November 2008 Recipes is built on Lemon Juice, Butter Softened, Brown Sugar Firmly Packed, Ground Cinnamon, and Water. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 1/2 tbsp
• 5 tbsp
• 1/2 cup
• 1/2 tsp
• 1/4 cup
• 14 1/2 oz
• 1/2 cup
• 2 tsp
• 2 tbsp

Method (preview)

1. 1

   Thoroughly mix butter, sugar, raisins, cinnamon and nutmeg.

2. 2

   Divide mixture evenly among pear centers, packing in lightly.

3. 3

   Distribute any remaining mixture in clumps in the bottom of dish.

4. 4

   Pour water into dish and cover tightly with foil.

5. 5

   Bake in a 400F oven until pears are tender when pierced (35 to 45 minutes).

6. 6

   Serve warm, spoon any sauce remaining in baking dish over pears.

7. 7

   Rinse spinach and place at the bottom of a glass baking dish.

8. 8

   Season fish fillets with freshly ground black pepper.

9. 9

   Lay fish on top of spinach.

10. 10

    Pour canned tomatoes on top and sprinkle with cheese.

11. 11

    Place the squash halves on a baking sheet and bake for 30 minutes.

12. 12

    Pour 1 tablespoon of bourbon in each squash half and pierce the flesh with a knife being careful not to cut through the skin.

13. 13

    Cover the whole baking sheet with aluminum foil and bake for another 20 to 30 minutes or until tender.

14. 14

    Thanks for this, Gonzo.

15. 15

    Just a wee additional note from moi.

16. 16

    There are a number of different types of brining solutions.

17. 17

    Of course, if you want to avoid this process altogether, you can try to find a turkey that is not pre-packaged with salt, either in a store, butcher shop or local market but you will have to be prepared to cook it fairly soon after purchase and it will probably require slightly different treatment to avoid ending up with a product that is dry and tasteless.