← All recipes

FareShare Gazette -- November 2011 Recipes

FareShare Gazette -- November 2011 Recipes is built on Flour, Baking Powder, Cayenne Pepper, Reduced Fat Sharp Cheddar Cheese Grated, and Skim Milk. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 cup
• 2 tsp
• 1/4 tsp
• 4 oz
• 1 cup
• 2 cup
• 3 tbsp
• 1/2 lb
• 3 tbsp
• 2 tbsp
• 1 tbsp
• 1 tsp
• 1 cup
• 1/4 cup
• 1/4 cup
• 1/4 cup
• 1 cup
• 1/4 cup
• 1 1/2 cup
• 1/4 cup
• 1 tsp
• 1 1/2 cup
• 1/4 cup
• 1 cup
• 1/4 cup
• 1/4 cup
• 8 slice
• 1/2 cup
• 1 tbsp
• 10 oz
• 1/4 cup
• 1/2 cup
• 1 1/4 lb
• 3 cup
• 1 tsp
• 3/4 tsp
• 2 1/2 cup
• 1 1/2 tsp
• 2 tbsp
• 1/4 cup
• 2 tbsp
• 3 tbsp
• 8 oz
• 8 oz
• 1 tsp
• 1/2 tsp
• 1/4 tsp
• 1 lb
• 15 oz
• 2 cup
• 14 1/2 oz
• 1/2 tsp
• 1/2 tsp
• 1 1/2 tsp
• 1 1/2 cup
• 2 cup
• 1/4 tsp
• 1/2 cup
• 1 tsp
• 3/4 cup

Method (preview)

1. 1

   Mix flour, baking powder and cayenne together in a mixing bowl.

2. 2

   Stir in sausage and cheese then mix in milk.

3. 3

   Drop on greased cookie sheet to make 12 biscuits.

4. 4

   Bake 22 minutes.

5. 5

   Serve warm or cool on wire rack.

6. 6

   Store leftovers, if you have any, in the refrigerator.

7. 7

   Rating: 5

8. 8

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

9. 9

   Lightly salt the pumpkin slices.

10. 10

    Layer them in a colander.

11. 11

    Place a plate, then a weight on top and leave them to drain for an hour.

12. 12

    Open a doubled newspaper page and spread the flour on it. toss with salt and pepper.

13. 13

    Heat the olive oil in a large nonstick or well-seasoned cast-iron skillet.

14. 14

    Place the floured pumpkin rounds in the skillet over medium-low heat.

15. 15

    Layer the onion slices on top and sprinkle with heat.

16. 16

    Layer the onion slices on top and sprinkle with salt and pepper.

17. 17

    Then make a layer of the crumbled cheese and finally one more with the remaining flour-dusted pumpkin rounds.

18. 18

    Cover the skillet and let the skillet pie cook for about 15 minutes.

19. 19

    Remove the cover.

20. 20

    Place a plate over the skillet and - be sure to wear an oven mitt to do this - flip the pie over and onto the plate.

21. 21

    Remove from the heat when cooked through and golden, about another 15 minutes, and serve immediately.

22. 22

    Combine all ingredients. Keep in a sealed container on the range or on the table.

23. 23

    Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth.

24. 24

    Spread onto the bottom of a lightly greased 13x9x2-inch pan.

25. 25

    Refrigerate until set.

26. 26

    For filling, melt butter in a heavy saucepan over medium-high heat.

27. 27

    Add sugar and milk.

28. 28

    Bring to a boil; boil and stir for 5 minutes.

29. 29

    Remove from heat; stir in the marshmallow creme, peanut butter and vanilla.

30. 30

    Add peanuts.

31. 31

    Spread over first layer.

32. 32

    Refrigerate until set.

33. 33

    Carmel Layer: Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

34. 34

    Icing: In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth.

35. 35

    Pour over the caramel layer.

36. 36

    Refrigerate for at least 1 hour.

37. 37

    Cut into 1-inch squares.

38. 38

    Store in the refrigerator.

39. 39

    Dice the bacon and fry in a heavy skillet until crisp. Lift out with a slotted spoon and set aside.

40. 40

    Combine the bacon, mixed vegetables (uncooked), celery and onion. Sprinkle over bread. Top with remaining slices of bread, buttered side down.

41. 41

    Beat soup, milk, mustard, eggs and cheese together and pour over.