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FareShare Gazette -- October 2006 Recipes

This FareShare Gazette -- October 2006 Recipes recipe uses Flour, Sugar, Baking Powder, Baking Soda, and Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 3/4 cup
• 2 cup
• 1 1/2 tsp
• 1 1/2 tsp
• 1 tsp
• 1 cup
• 1/2 cup
• 2 tsp
• 1 cup
• 1/4 cup
• 1 cup
• 1/2 cup
• 1 cup
• 1 tsp
• 3 cup
• 1 3/4 cup
• 1 1/2 cup
• 1 tbsp
• 1 tbsp
• 1/2 cup
• 1 cup
• 2 tbsp
• 2 tsp
• 1/4 cup

Method (preview)

1. 1

   1. Combine dry ingredients in a large bowl.

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   2. Add remaining ingredients except boiling water; beat at medium speed 2 minutes.

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   3. Remove from mixer, add boiling water.

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   4. Pour into two greased and floured 9-inch or one 13x9-inch pan.

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   5. Bake at 350F. for 30-35 minutes for layers, 35-40 minutes for 13x9-inch pan or until cake tester comes out clean.

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   6. Cool 10 minutes on rack.

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   7. Remove from pans, cool completely.

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   8. Top with your favorite frosting.

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   Combine flour and milk (carefully so you don't have any lumps). Heat and stir until it thickens and boils. Cool very well.

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    Combine sugar, butter and shortening; beat well.

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    Add cooled flour mixture and vanilla.

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    Beat VERY well.

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    This take a lot of beating, even in my

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    Kitchen Aid mixer. If you do not beat it enough it will be grainy and soupy.

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    Bring the stock to simmer, add the veggies, cook for about 5 minutes, then add the chicken pieces, cook until the potato is tender.

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    Taste for seasoning, add salt, pepper and chile pepper.

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    Then thicken with the cornstarch.

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    Also chop some rosemary fine and add to dry Bisquick.

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    Make dumplings, and drop by teaspoonfuls into bubbling chicken/vegetable mixture.

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    Cover and let simmer until dumplings are cooked.

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    Place the mushrooms in a small bowl and add the hot water.

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    Let stand for an hour or longer. (Or combine the mushrooms and water in a microwave-safe container, cover tightly with plastic wrap and microwave on high for 5 minutes.

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    Let cool to room temperature.) When mushrooms are soft, remove them from the liquid, squeezing gently to extract as much liquid as possible.

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    Slice the mushrooms into pieces about 1/4 x 1 inch, discarding any tough stems.

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    The exact size is not important, but if you cut them too small, their flavor will not be as intense.

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    Carefully pour the mushroom soaking liquid into a measuring cup, leaving any grit behind. (If the mushrooms were especially gritty, you may want to pour the liquid through a coffee filter-lined strainer, but in general this is not necessary.) Add the stock to the mushroom soaking liquid to equal 2 cups.

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    Set the rice cooker for the Quick Cook or regular cycle.

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    Place the olive oil and butter in the rice cooker bowl.

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    When the butter melts, add the onion.

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    Cook, stirring a few times, until softened, about 2 minutes.

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    Stir in the wine and cook for 1 or 2 minutes.

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    Add the rice and stir until the grains are evenly coated and hot.

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    Cook, stirring occasionally, until the grains are transparent except for a white spot on each, 3 to 5 minutes.

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    Add the stock mixture and mushrooms to the rice; stir to combine.

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    Close the cover and reset for the Porridge cycle, or for the regular cycle and set a timer for 20 minutes.

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    When the machine switches to the Keep Warm cycle or the timer sounds, open the cover and stir with a wooden or plastic rice paddle or wooden spoon.

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    If needed, cook for a few minutes longer.

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    When ready to serve, add the butter.

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    Close the cover for a minute to let the butter melt.

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    Stir in the parsley, cheese, a few grinds of pepper, salt to taste.

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    Serve immediately.

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    Machine: Medium (6-cup) or large (10-cup) rice cooker; fuzzy logic or on/off. Cycle: Quick Cook and/or regular or Porridge