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FareShare Gazette -- October 2008 Recipes

FareShare Gazette -- October 2008 Recipes comes together with Cream Cheese Softened, Butter Softened, Provolone Cheese Sliced Paper Thin, Sun Dried Tomatoes Oil Packed Diced, and Gelatin Powder. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 lb
• 4 tbsp
• 8 oz
• 1/2 cup
• 3 oz
• 1 cup
• 2 oz
• 2 tsp
• 1 lb
• 4 oz
• 3 3/4 cup
• 2 cup
• 1 1/2 tbsp
• 1 1/2 tbsp
• 4 tbsp
• 1 tsp
• 2 cup
• 2 1/2 cup
• 1/2 cup
• 2 tbsp
• 2 tbsp
• 1/2 tsp
• 1/8 tsp
• 1 1/4 cup
• 3 tbsp
• 3 tbsp
• 1 1/4 cup
• 1 tsp
• 1/2 tsp
• 2 tbsp
• 1/2 cup

Method (preview)

1. 1

   Simply put the Brie on an oven proof plate, heat it slightly in the microwave, add about 3/4 jar of commercial Cranberry Chutney, and heat it some more until the Brie gets good and gooey.

2. 2

   Combine the cream cheese and butter, add the pesto and mix well.

3. 3

   Line the bottom and the sides of the pan with a thin layer of provolone.

4. 4

   Spread about one third of the pesto cheese mixture over the provolone and top with a third of the sun-dried tomatoes, a third of the roasted peppers and a third of the toasted pignoli nuts.

5. 5

   Top with a thin layer of provolone and press down firmly.

6. 6

   Repeat the layers as above two more times, pressing down firmly after each layer and ending with a layer of provolone cheese.

7. 7

   Wrap with plastic wrap and chill overnight or for several days.

8. 8

   To Serve: Unwrap the torta while still cold and invert onto a serving platter lined with red leaf lettuce or other garnish.

9. 9

   If a loaf pan was used, use a sharp knife to cut into thin slices.

10. 10

    If a pie plate or bowl was used, cut the torta into wedge shaped pieces and serve with crackers or thinly sliced French bread.

11. 11

    Put the popped corn into a large bowl; add salt to taste if desired.

12. 12

    Put the gelatin, sugar and syrup into a saucepan; heat, stirring, to dissolve. Bring to a rolling boil.

13. 13

    Pour over the popcorn and stir to coat well; form into 24 balls, each about 2 1/2 inches (6 cm) in size.

14. 14

    H notes.

15. 15

    For a party catering to teenagers or adults you can spice up the balls by adding a little cayenne pepper (or a pinch of habanera powder if you are feeling really diabolical, in which case you may want to add a little extra red food coloring as well) to the mixture and make the balls a little smaller for easier snacking.

16. 16

    Stir as it cooks and cook to desired color.