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FareShare Gazette -- November 2008 Recipes

Make FareShare Gazette -- November 2008 Recipes at home with Butter Or Margarine, Condensed Cream Of Celery Soup, Milk, Coarse Breadcrumbs, and Celery. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 tbsp
• 1 can
• 1/2 cup
• 1 cup
• 1/2 cup
• 1/4 cup
• 10 oz
• 1/2 cup
• 1 tsp
• 3 lb
• 2 tsp
• 1 tsp
• 2 tbsp
• 2 tbsp
• 10 1/2 oz
• 2 tbsp
• 2 tsp
• 1 tbsp
• 1/4 cup
• 1/4 stick
• 1/2 lb
• 3/4 cup
• 3 cup
• 1 1/2 tsp
• 1/8 tsp
• 1/3 cup
• 2 cup
• 1 cup

Method (preview)

1. 1

   Melt the butter in a heavy frying pan. Blend in the soup and the milk; heat to boiling.

2. 2

   Gently slip the eggs into the soup sauce and cook over low heat until the whites are firm.

3. 3

   Place the eggs on the muffins and pour the sauce over the eggs.

4. 4

   Simmer veggies in fat until just soft. Add to blended oats, bread and spices. Add ice water until just moist but not wet.

5. 5

   Stuff bird or place stuffing in a foil package and cook along with bird.

6. 6

   Combine all the ingredients except the toast in a saucepan. Heat, stirring occasionally.

7. 7

   Amount Measure Ingredient -- Preparation Method

8. 8

   3 pounds boneless pork roast -- (1 roast)

9. 9

   Rub the pork roast on all sides with salt and pepper; place in a slow cooker.

10. 10

    Pour in the pineapple chunks and juice; sprinkle in the cranberries.

11. 11

    "This entree can be prepared in seconds.

12. 12

    Put all the ingredients together and in hours you will have a delicious, moist and tasty roast!

13. 13

    Season the venison with salt and pepper.

14. 14

    In a large skillet over medium- high heat, cook the bacon until crisp; transfer to paper towels and crumble.

15. 15

    Add the oil to bacon drippings and brown the meat in batches on all sides, about 10 minutes total.

16. 16

    Transfer to the slow cooker as you finish each batch.

17. 17

    Add the onion, carrots, and garlic to the skillet and cook, stirring, for 3 to 5 minutes.

18. 18

    Sprinkle with the flour; stir and transfer to the cooker.

19. 19

    Add the wine to the skillet, bring to a boil and cook, scraping up any browned bits stuck to the pan, until the wine has thickened slightly, 1 or 2 minutes.

20. 20

    Pour into the cooker.

21. 21

    Add the bay leaf, thyme and broth; stir to evenly distribute.

22. 22

    Cover and cook on Low for 5 to 6 hours.

23. 23

    Add the mushroom and crumbled bacon and stir to combine.

24. 24

    Cover and continue to cook on Low until the venison is tender enough to cut with a fork, another 3 hours.

25. 25

    Remove the bay leaf and stir in the vinegar. Taste for salt and pepper and serve hot.

26. 26

    Medium or Large, round or oval = 4- to 7-quart cookers.

27. 27

    Bake potatoes in microwave for 10 minutes on high or use your sensor cook setting.

28. 28

    Cut in half lengthwise and scoop out the centers.

29. 29

    Mash the potato pulp with a fork and add it to the chopped vegetables.

30. 30

    Add the soy sauce and pickle juice.

31. 31

    Replace in the potato shells.

32. 32

    Sprinkle with parmesan cheese.

33. 33

    Microwave for 2 minutes.

34. 34

    Serve.