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FareShare Gazette -- November 2009 Recipes

Make FareShare Gazette -- November 2009 Recipes at home with Sugar, Flour, Sweet Butter Or Margarine, Ice Water, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 3 tbsp
• 1 cup
• 1 stick
• 5 tbsp
• 1 pinch
• 1 tbsp
• 3/4 cup
• 2 tsp
• 1/2 cup

Method (preview)

1. 1

   Use both a fork and the hands for mixing.

2. 2

   Do not overwork the dough.

3. 3

   Form a ball with the dough and sprinkle with flour.

4. 4

   Place the dough in the refrigerator for at least 1 hour and let it rest.

5. 5

   When the dough is ready to be worked, sprinkle some flour over the table or a board and carefully roll out the dough, extending it in every direction.

6. 6

   Butter a tart or pie dish thoroughly and place the rolled dough into it with care.

7. 7

   The dough must always be handled with the fingers.

8. 8

   Trim the edges in a decorative fashion.

9. 9

   Cover the pastry shell with aluminum foil and place in the oven at 250-300F for about 12 to 15 minutes for prebaking period.

10. 10

    Melt the butter in a good-size saucepan, add the rice and stir well for one minute or two.

11. 11

    Add the milk immediately and cook the rice over low heat, stirring from time to time until all the milk is absorbed and the rice is cooked and tender.

12. 12

    Let it cool.

13. 13

    Beat the egg yolks, then add the vanilla, sugar and almond extract; beat some more.

14. 14

    Add the eggs to the rice and mix well.

15. 15

    Beat the egg whites stiff and fold into the rice.

16. 16

    Preheat the oven at 375F.

17. 17

    Bake the tart shell for about 10 minutes or until the rim begins to turn golden.

18. 18

    Pour the rice mixture into the shell and spread evenly.

19. 19

    Bake for about 30 minutes until the top reflects a light brown color and the crust is done.