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FareShare Gazette -- October 2010 Recipes

This FareShare Gazette -- October 2010 Recipes recipe uses Uncooked Rice, Butter, Brown Sugar, Bread Torn Into, and Milk Or Cream. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 cup
• 1 stick
• 1 cup
• 15 slice
• 1 1/2 cup
• 1 tsp
• 1/2 tsp
• 24 oz
• 4 tbsp
• 1 tsp
• 1 tsp
• 2 can
• 6 tbsp
• 1 tbsp
• 2 tsp
• 4 cup
• 3 tsp
• 2 tsp
• 1 tsp
• 3 cup
• 1/3 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   2 envelopes dry onion soup mix 8 chicken breast halves or thighs

3. 3

   Combine soup and milk in a large sauce pan; heat until smooth and completely mixed.

4. 4

   Reserve 1 cup mixture.

5. 5

   Mix remaining soup mixture with rice, mushrooms, peas and 1 package of dry onion soup mix.

6. 6

   Spoon into ungreased baking dish (11-1/2 x 7-1/2 x 1-1/2 inch).

7. 7

   Place chicken on top. Pour reserved soup mixture over chicken. Sprinkle with remaining dry onion soup.

8. 8

   Cover tightly with foil.

9. 9

   Bake at 375F for 1 hour or until chicken breasts reach an internal temperature of 165F.

10. 10

    Uncover and bake 15 minutes more.

11. 11

    Place butter, sugar and syrup in saucepan, heat until butter melts; stir to combine ingredients.

12. 12

    Pour into 13x9x2-inch pan.

13. 13

    Arrange bread on top of butter-sugar mixture.

14. 14

    Combine remaining ingredients in a bowl, mix well; pour over bread.

15. 15

    Bake for 30 minutes at 350F. Remove from oven; cut into square size servings, use a spatula to invert onto a plate.

16. 16

    In a medium saucepan, heat the oil over medium heat.

17. 17

    Stir in garlic and onion powders and cook for 15 seconds.

18. 18

    Pour in the broth; stir in the basil and thyme and cook for three minutes or until just boiling.

19. 19

    Place the peas in a large colander.

20. 20

    Drain the pasta directly over the peas.

21. 21

    Return the pasta and peas to the pan, and pour in the broth.

22. 22

    Turn burner heat to medium-high; add the ham and toss well to combine.

23. 23

    Cook for about two minutes or until piping hot.

24. 24

    4. Ladle pasta into serving bowls and serve with cheese, if desired.

25. 25

    Place fish on a broiler rack that has been coated with cooking spray.

26. 26

    Brush tops of fish with 3 tablespoons of the butter; dust with flour and sprinkle with paprika.

27. 27

    Broil 5-6 inches from the heat for 5 minutes or until fish just begins to brown.

28. 28

    Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over the fish.

29. 29

    Broil 5 minutes longer or until fish flakes easily with a fork.

30. 30

    In a thick bottom pan, heat the butter, add the onions and leeks and saut� for a few minutes.

31. 31

    Add the squash, 1 teaspoon of pepper and saut� for a minute more.

32. 32

    Now add the chicken stock, close the lid and cook for 10-15 minutes till the squash is soft.

33. 33

    Add salt, chili powder and remaining black pepper; taste and let boil for a minute more.

34. 34

    Let cool slightly and blend in a blender or using a hand held blender. Add cream and stir to a smooth consistency.