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FareShare Gazette -- September 2006 Recipes

Make FareShare Gazette -- September 2006 Recipes at home with Salt, Olive Oil, Garlic, Onions, and Bell Pepper. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tbsp
• 2/3 cup
• 1 tbsp
• 1 cup
• 1/2 cup
• 1 cup
• 1/4 tsp
• 3 tbsp
• 1/3 cup
• 16 oz
• 1/2 cup
• 1/4 tsp
• 1 box
• 8 oz
• 1 cup
• 1 tsp
• 1/2 cup
• 1/2 cup
• 1 tsp
• 1/3 cup
• 1/3 cup
• 1 tsp
• 8 oz
• 3/4 lb
• 3/4 cup
• 1/2 tsp
• 1 tsp
• 2 tsp
• 1 lb
• 3/4 cup
• 2 tbsp
• 1/2 tsp
• 1 tsp
• 1/4 tsp
• 1 cup
• 2 tbsp
• 2 tbsp
• 12 oz
• 4 tbsp
• 3 tbsp
• 1 tbsp
• 1 tsp
• 1 tbsp
• 1 tsp
• 2 tbsp
• 1 1/2 cup
• 1/2 cup
• 1/4 cup
• 1/4 tsp
• 1 dash
• 1 tbsp
• 15 oz
• 14 1/2 oz
• 10 3/4 oz
• 1 tsp
• 1 lb
• 2 tbsp

Method (preview)

1. 1

   In a deep skillet, heat the olive oil and the garlic until the garlic is slightly browned.

2. 2

   Add the eggplant and saute it until semi-soft.

3. 3

   Remove the eggplant from the skillet and set it aside.

4. 4

   In the same skillet, saute the onions, bell pepper and celery until soft.

5. 5

   Then add the tomatoes with their juice, capers, oregano, basil and black pepper.

6. 6

   Return the eggplant to the skillet.

7. 7

   Simmer uncovered for 15 minutes over low heat.

8. 8

   While the vegetables are simmering, dissolve the sugar in vinegar in a separate saucepan over heat.

9. 9

   Add the sugar mixture, olives and pine nuts to the vegetables.

10. 10

    Stir to mix.

11. 11

    Cool to room temperature before refrigerating.

12. 12

    Preheat oven to 350 F. Reserve 3/4 cup apple filling. Spoon remaining filling into crust.

13. 13

    Beat together cream cheese, sugar and vanilla until smooth.

14. 14

    Add eggs and mix well.

15. 15

    Pour over apple filling.

16. 16

    Bake 35 minutes or until center is set.

17. 17

    Cool to room temperature.

18. 18

    Mix reserved apple filling and caramel topping in a small saucepan. Heat, about 1 minute. Arrange apple slices around outside edge of cheesecake.

19. 19

    Spoon caramel sauce onto the cheesecake and spread evenly. Decorate with pecan halves around edge.

20. 20

    Sprinkle with chopped pecans. Refrigerate until ready to serve.

21. 21

    Chill remaining apple filling After making cheesecake filling, baking, cooling and chilling for 2 hours.

22. 22

    Place remaining apple filling on top of pie.

23. 23

    Place toasted pecan halves around edge. Drizzle caramel topping over individual pieces.

24. 24

    Amount Measure Ingredient -- Preparation Method

25. 25

    [stick margarine or butter that has been softened]

26. 26

    1 box German chocolate cake mix [other chocolate can be used]

27. 27

    In a large bowl combine cake mix, egg, butter and chopped nuts.

28. 28

    Mix well, will be very stiff.

29. 29

    Press into a greased 13x9-inch pan and set aside.

30. 30

    Combine topping ingredients in another bowl and beat until smooth.

31. 31

    Carefully spread over batter.

32. 32

    Bake at 350F. for 30-35 minutes or until golden brown.

33. 33

    Store in refrigerator.

34. 34

    Boil 1 quart water; add salt and sugar, so that it will dissolve easily.

35. 35

    Turn off heat and stir until first two ingredients are completely dissolved.

36. 36

    Add spices to the hot liquid so that the flavors are extracted. Add soy sauce and olive oil.

37. 37

    Cool the brine solution by adding about 1 quart of icecubes; add a few extra to make up for the spaces.

38. 38

    Stir until ice is completely melted.

39. 39

    If the solution is not cool at this point, cool in refrigerator.

40. 40

    Place chicken of your choice in a large zip lock bag and add the brine solution.

41. 41

    Seal the bag and place it in a large baking dish or bowl.

42. 42

    Place the container into the refrigerator and leave for 4 to 10 hours. Turn the bag occasionally.

43. 43

    Upon completion of the brining time remove the chicken from the brine and wash twice for at least 30 seconds in fresh water.

44. 44

    Dry the chicken with paper towels.

45. 45

    Rub chicken with your favorite spices and grill until completely done. Serve immediately.

46. 46

    Preheat oven to 325F.

47. 47

    Toast the pecans on a baking sheet in a preheated oven for 6 to 8 minutes.

48. 48

    Remove from the oven and allow to cool to room temperature.

49. 49

    Lower oven temperature to 300F.

50. 50

    In a food processor fitted with metal blade, chop the cookies and pecans until they are crumbs (yield about 2 cups of crumbs), about 20 to 30 seconds.

51. 51

    Set aside.