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FareShare Gazette -- October 2005 Recipes

FareShare Gazette -- October 2005 Recipes comes together with Peanut Butter, Sugar, Whole Wheat Flour, Soy Flour, and Baking Powder. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 2 1/2 cup
• 1/2 cup
• 4 tsp
• 1/2 tsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 2 tbsp
• 2 tsp
• 1/2 tsp
• 3 3/4 cup
• 3 pkg
• 3 lb
• 1 1/2 tsp
• 1 1/2 tsp
• 1/3 cup
• 1 tbsp
• 2 cup
• 1/4 cup
• 2 pkg
• 1/2 cup
• 3/4 cup
• 1/2 cup
• 4 1/2 cup
• 2 tbsp
• 1/2 cup
• 1 tbsp
• 2 tsp
• 1/4 tsp
• 2 tbsp
• 1 tbsp
• 6 1/2 cup
• 3 cup
• 2 pkg
• 2 tbsp
• 3 1/2 cup
• 2 oz
• 1 tbsp
• 2 cup

Method (preview)

1. 1

   Warm peanut butter in microwave for about 30 seconds.

2. 2

   Put eggs, peanut butter, sugar and a couple bananas in blender and puree.

3. 3

   Add more bananas until the total liquid ingredients equals 4 cups Pour into large mixing bowl.

4. 4

   Sift together dry ingredients. Add to banana mixture and mix thoroughly.

5. 5

   Bake at 350F. for about 55 minutes or until a toothpick comes out clean.

6. 6

   To make the marinade: In a small bowl whisk together the marinade ingredients.

7. 7

   Trim the steak of any surface fat; place in a large, resealable plastic bag and pour in the marinade.

8. 8

   Press the air out of the bag and seal tightly.

9. 9

   Turn the bag to distribute the marinade; place on a plate and refrigerate for 6 to 8 hours, turning occasionally.

10. 10

    Remove the steak from the bag and discard the marinade.

11. 11

    Grill the steak over direct medium heat until the internal temperature reaches 145F. for medium rare, 8 to 10 minutes, turning once halfway through grilling time.

12. 12

    Remove from the grill and allow to rest for 3 to 5 minutes.

13. 13

    Cut across the grain into thin diagonal slices.

14. 14

    Serve warm.

15. 15

    Dissolve the yeast in the water, let stand five minutes. Stir to dissolve.

16. 16

    Add the salted water. Add the remaining flour and knead for 5 minutes with the dough hook.

17. 17

    Place the dough on a plastic board or counter top, cover with metal bowl.

18. 18

    Let rise for 1 to 2 hours until doubled in bulk. Punch down and let rise for 1 1/2 hours.

19. 19

    When loaves have double their original size, bake for about 25 minutes.

20. 20

    Cool on rack.

21. 21

    Thoroughly mix cornmeal, brown sugar, and salt. Stir gradually into boiling water. Stir in oil. Cool to lukewarm.

22. 22

    Add whole wheat and rye flours; mix well. Stir in enough unbleached flour to made a moderately stiff dough.

23. 23

    Turn out onto a floured surface and knead till smooth and elastic.

24. 24

    Shape dough into a ball. Place in lightly greased bowl, turning once. Cover and let rise in warm place until double.

25. 25

    Punch dough down, turn out onto lightly floured surface. Cut in half. Cover and let rest for 10 minutes

26. 26

    Shape the dough into two loaves and place in two grease 9x5x3-inch loaf pans.

27. 27

    Cover and let the shaped loaves rise in a warm place until almost double.

28. 28

    Bake the loaves at 375 degrees F. till done, about 45 minutes.