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FareShare Gazette -- September 2006 Recipes

A home-style FareShare Gazette -- September 2006 Recipes made with Yellow Cake Mix, Instant Vanilla Pudding Mix, Water, Vegetable Oil, and Confectioners Sugar. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   1 package yellow cake mix -- (18.25 ounce)

3. 3

   1 package instant vanilla pudding mix -- (5.1 ounce)

4. 4

   1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10- inch Bundt pan.

5. 5

   In a large bowl, combine cake mix, eggs, instant vanilla pudding, water, oil, almond extract and 2 tablespoons of the amaretto; blend together well.

6. 6

   Pour batter into the prepared pan.

7. 7

   Bake in preheated oven for 40 to 45 minutes or until a toothpick inserted into the center of cake comes out clean.

8. 8

   Remove cake from oven and while it is still warm, poke holes in the surface.

9. 9

   Let the cake cool for at least 2 hours before removing from the pan.

10. 10

    To make Amaretto Glaze: Sift the confectioners' sugar and combine it with the remaining 1/2 cup amaretto.

11. 11

    Blend until smooth.

12. 12

    You may add more amaretto as needed.

13. 13

    Dunkin Hines Yellow Cake Mix.

14. 14

    Put into a large salad bowl.

15. 15

    Add remaining ingredients and toss.

16. 16

    Top with alfalfa sprouts and serve with Triple Citrus Dressing (see below).

17. 17

    Combine all Dressing ingredients in a 1-quart (1 litre) jar and shake well.

18. 18

    For best flavor prepare one day ahead.

19. 19

    Using one sheet of phyllo dough, paint half with melted butter, fold in half, then in a triangle, then fold over the small piece in excess of the triangle, brushing phyllo with butter before each fold.

20. 20

    Place four small stalks of asparagus with the bottom of the stalks toward the point of the triangle.

21. 21

    Place two tablespoons Fontina on top of asparagus - fold up bottom point, then fold over each side, encasing the cheese.

22. 22

    Brush the entire pocket and asparagus with melted butter - repeat with the remaining phyllo and asparagus.

23. 23

    Place on a sheet of parchment paper and refrigerate until ready to serve.

24. 24

    Heat an oven to 375F. place asparagus pockets in oven and bake until golden and the cheese begins to melt.

25. 25

    Remove from oven, let sit for two or three minutes and serve.