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FareShare Gazette -- October 2004 Recipes

FareShare Gazette -- October 2004 Recipes comes together with Bottled Minced Garlic, Chicken Broth, Red Pepper Flakes, Lemon Juice Concentrated, and Cream Cheese Softened. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 tbsp
• 2 can
• 1 pinch
• 1/3 cup
• 8 oz
• 1 tsp
• 14 oz
• 2 tbsp
• 1/8 tsp
• 1/8 tsp
• 1/3 cup

Method (preview)

1. 1

   Drain beans, put into a large, preferably non-stick pot.

2. 2

   Pour in chicken broth and just enough water to cover beans.

3. 3

   In a skillet, saute in 1 Tbsp.

4. 4

   Olive Oil, the raw vegetables and garlic until crisp-tender, stirring constantly, add to pot of beans.

5. 5

   Add remaining ingredients, bring to a boil, stir, cover pot, reduce heat to simmer and cook until beans are tender.

6. 6

   Start checking after first hour.

7. 7

   Stir beans occasionally.

8. 8

   Add more chicken broth a little at a time if beans get to dry before they are done and have made a nice sauce.

9. 9

   Serve in a bowl over fluffy rice with homemade hot cornbread and lots of butter. Have a nice tossed green salad on the side.

10. 10

    In a large mixer bowl, beat cheese until fluffy.

11. 11

    Beat in condensed milk until smooth.

12. 12

    Stir in lemon juice and vanilla.

13. 13

    Pour into crust.

14. 14

    Chill 3 hours or until set.

15. 15

    Top with desired amount of pie filling before serving.

16. 16

    Melt the margarine in a large nonstick skillet over Medium-Low heat. Add the garlic and cook, stirring constantly, for 1 minute or until soft.

17. 17

    Add the zucchini, yellow squash, broth, salt and pepper.

18. 18

    Bring to a simmer over Medium heat.

19. 19

    Cover and simmer, stirring occasionally, for 6 minutes, or until the zucchini and squash are tender.

20. 20

    Remove from the heat. sprinkle with the walnuts and cheese.

21. 21

    NOTES: Summer squash couldn't be better!

22. 22

    Chopped walnuts and Asiago, an Italian cheese with a nutty, rich flavor, add a surprise crunch to this delightful veggie dish.