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FareShare Gazette -- September 2005 Recipes

A home-style FareShare Gazette -- September 2005 Recipes made with Lean Ground Beef, Cinnamon, Dried Ground Chile Pepper, Lime Juice, and Water. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 lb
• 1/2 tsp
• 1 pinch
• 1 1/2 tbsp
• 1 tbsp
• 1 tbsp
• 1 1/4 cup
• 1/4 cup
• 1 tbsp
• 1 tsp
• 4 cup
• 1 tbsp
• 1 cup
• 2 tbsp
• 1/2 cup
• 1 tsp
• 3 1/2 cup
• 1 tbsp
• 1 cup
• 2 tbsp
• 1/2 cup
• 1 tsp
• 1/2 oz
• 3 1/2 cup
• 1 1/2 cup
• 4 cup
• 1 can
• 2 tbsp
• 2 tbsp
• 2 cup
• 1 tsp
• 1/2 tsp
• 48 oz
• 28 oz
• 1/2 tsp
• 1/4 tsp
• 1 cup
• 15 1/2 oz

Method (preview)

1. 1

   Recipe By: McCormick(r) Grill Mates(r) Cookbook

2. 2

   Serving Size: 4 Preparation Time:0:15

3. 3

   Categories: Volume 8-09 Sep 2005

4. 4

   Amount Measure Ingredient -- Preparation Method

5. 5

   In a bowl, mix together ground beef, Montreal Steak Seasoning, ketchup, bacon and dill weed. Shape into four burgers.

6. 6

   Brush onion slices with oil.

7. 7

   Place burgers and onion slices on grill over medium heat.

8. 8

   Grill 8-12 minutes or until burgers are well-done (160F internal temperature) and onion is tender, turning once.

9. 9

   Add cheese slices to each burger one minute before cooking is completed.

10. 10

    Place on hamburger rolls. Top with lettuce and tomato.

11. 11

    Start to Finish Time: "0:27"

12. 12

    T(Grilling Time): "0:12"

13. 13

    Recipe By: McCormick(r) Grill Mates(r) Cookbook - Copyright (c) 2000 McCormick(r)

14. 14

    Place the rest of the ingredients into a bowl; mix; let stand for 15 minutes then turn into the pie shell.

15. 15

    Roll the top crust and place over the filled shell; trim and seal; cut decorative slits in the top.

16. 16

    Sprinkle with a little bit of granulated sugar if desired.

17. 17

    Bake at 375F (190C) for about 45 minutes or until the filling is soft. Cool at least a little before sampling.

18. 18

    Pinch the ends together and fold them under the braid.

19. 19

    Repeat braiding with the top half of the loaf.

20. 20

    When you are done creating the braids, place them on a baking sheet that has been sprinkled with cornmeal.

21. 21

    Cover with a damp towel and let rise for 35 to 45 minutes, or until swollen but not doubled in size.

22. 22

    Dissolve the yeast and add 1/2 cup flour.

23. 23

    Let this sit for 10 to 15 minutes to give the yeast a chance to get going.

24. 24

    Add the oil, butter, and the salt and stir well.

25. 25

    Add the flour, a cup at a time until the dough is pulling away from the sides of the bowl.

26. 26

    Turn the dough out onto a floured counter and knead it, adding more flour as necessary until the dough has formed a smooth ball.

27. 27

    Place the dough in a lightly oiled bowl and cover with a damp towel or plastic wrap.

28. 28

    Let the dough rise for 1 1/2 to 2 hours or until it has doubled in size.

29. 29

    Punch the dough down and divide it into 4 equal pieces.

30. 30

    Dissolve the yeast in the water and add 1/2 cup of the flour.

31. 31

    Let this sit for 10 to 15 minutes to give the yeast a chance to get going.

32. 32

    Add the oil, pesto and salt; stir well.

33. 33

    Add the flour, a cup at a time until the dough is the consistency of brownie batter.

34. 34

    Add the pine nuts.

35. 35

    Add more flour until the dough is pulling away from the sides of the bowl.

36. 36

    Turn the dough out onto a floured counter and knead more flour as necessary until the dough has formed a smooth ball.

37. 37

    Place the dough in a lightly oiled bowl and cover with a damp towel or plastic wrap.

38. 38

    Let the dough rise for 1 1/2 to 2 hours or until it has doubled in size.

39. 39

    Punch the dough down and divide it into 4 equal pieces.

40. 40

    Dissolve the yeast in water and add 1/2 cup flour.

41. 41

    Let this sit for 10 to 15 minutes to give the yeast a chance to get going.

42. 42

    Add the oil, pesto, and salt and stir well.

43. 43

    Add the flour, a cup at a time until the dough is the consistency of brownie batter.

44. 44

    Add the sun-dried tomatoes.

45. 45

    Add more flour until the dough is pulling away from he sides of the bowl.

46. 46

    Turn the dough out onto a floured counter and knead it, adding more flour as necessary until the dough has formed a smooth ball.

47. 47

    Place the dough in a lightly oil bowl and cover with a damp towel or plastic wrap.

48. 48

    Let the dough rise for 1 1/2 to 2 hours or until it has doubled in size.

49. 49

    Punch the dough down and divide it into 4 equal pieces.