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FareShare Gazette -- November 2010 Recipes

A home-style FareShare Gazette -- November 2010 Recipes made with Butter, Flour, Evaporated Milk, Water, and Sharp Cheddar Cheese Cubed. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 2 tbsp
• 2 tbsp
• 2/3 cup
• 1/3 cup
• 1 cup
• 3 slice
• 2 tbsp
• 3/4 cup
• 1/4 oz
• 1/4 tsp
• 1 pinch
• 1/2 cup
• 1/3 cup
• 2 tbsp
• 2 tsp
• 3/4 tsp
• 3 tsp
• 6 slice
• 1/4 cup
• 1 cup
• 1 cup
• 1 1/2 cup

Method (preview)

1. 1

   Arrange shrimp on the bottom of a 1-quart buttered baking dish.

2. 2

   Melt butter in a saucepan, add flour and cook the roux gently for 1 to 2 minutes; whisk in the milk and water and cook until sauce is thick and smooth.

3. 3

   Add paprika and cheddar cheese, stirring until cheese is melted; pour sauce over shrimp.

4. 4

   Toss the bread with melted butter and spread evenly over shrimp.

5. 5

   Sprinkle with Parmesan and bake in a pre-heated 400F oven for 15 to 20 minutes or until bubbly and golden brown.

6. 6

   Combine the first 6 ingredients in a small bowl; mash with a fork until thoroughly mixed.

7. 7

   Stuff the cucumbers and chill for 2 hours.

8. 8

   Cut into scant 1/2-inch (1 cm) slices.

9. 9

   Place each slice on a cracker.

10. 10

    Prepare the fruit first.

11. 11

    Simmer the sugar, water and ginger for five minutes.

12. 12

    Add halved, pitted plums; simmer for five minutes more.

13. 13

    Set aside until the omelet is ready.

14. 14

    Make the omelet.

15. 15

    Beat egg whites with water and salt until stiff.

16. 16

    Beat the egg yolks with two tablespoons of sugar and the ginger until thick and lemon-coloured.

17. 17

    Fold the whites gently into the yolks.

18. 18

    Melt the butter in a 10-inch skillet until it foams then spread the egg mixture in the pan and cook on top of the stove over medium heat for 3 minutes or until it is brown on the bottom.

19. 19

    Place in a 425F oven for 8 to 10 minutes or until puffed and golden.

20. 20

    To serve warm the brandy in a flamer (if you have one).

21. 21

    Slide the omelet onto a hot platter.

22. 22

    Ignite the brandy, pour it over the plums and spoon the flaming fruit over the omelet.

23. 23

    Serve in wedges.

24. 24

    Hallie's safety note: Remember, always measure the liquor into a separate container when flaming - never pour it directly from the bottle.

25. 25

    Mix the yogurt, mustard, milk and eggs together with a whisk.

26. 26

    In a 2-quart casserole dish or a 9 x 13-inch flat baking dish that has been brushed with olive oil, place half of the bread cubes.

27. 27

    Arrange half of the vegetables mixed, across the bread.

28. 28

    Sprinkle a cup of the cheese on top of the vegetables.

29. 29

    Repeat using the rest of the bread, vegetables and cheese.

30. 30

    Pour the egg mixture over the top making sure that all the bread is moistened.

31. 31

    Cover with plastic wrap and place in the refrigerator overnight. Uncover and bake at 350F for 40-50 minutes until a knife comes out clean.