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FareShare Gazette -- September 2009 Recipes

A home-style FareShare Gazette -- September 2009 Recipes made with Unsalted Butter, Olive Oil, Tomato, Garlic, and Lemon Juice. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tsp
• 1 tsp
• 1/2 cup
• 1 tsp
• 2 tbsp
• 1/2 cup
• 2 tsp
• 2 tbsp
• 1 tsp
• 1 pinch
• 1/4 tsp
• 1/2 cup
• 1 lb
• 1/2 cup
• 1/4 cup
• 1/2 tbsp
• 3/4 tsp
• 1/2 tsp
• 1/3 cup
• 2 tbsp
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   Add the julienned back bacon and saut� until the edges of the bacon are golden brown (about 2 to 3 minutes).

2. 2

   Remove from the pan and set aside. Save the pan for frying the eggs.

3. 3

   Place the baby greens in a bowl; toss with the tomato and back bacon.

4. 4

   In a smaller bowl mix the Dijon mustard, garlic and the lemon juice together.

5. 5

   Using a whisk, slowly pour in the 1/2 cup (125 mL) of olive oil in a steady stream, whisking constantly until the oil is incorporated.

6. 6

   Mix in 1 tablespoon (15 mL) of the grated Parmesan cheese.

7. 7

   On medium heat, melt 2 teaspoons (10 mL) of butter.

8. 8

   Add each egg and fry until the preferred doneness.

9. 9

   Top each salad portion with an egg and garnish with the remaining Parmesan and the freshly ground pepper.

10. 10

    Serve with thick slices of your favourite rustic bread. Enjoy for lunch or dinner!

11. 11

    Note. If the dressing is too thick, stir in a tablespoon or two of water.

12. 12

    Heat the pressure cooker and add shortening. Brown the ribs on both sides.

13. 13

    Add the sliced onion.

14. 14

    Combine the catsup, vinegar, Worcestershire sauce, chili powder, celery seed and water. Pour over the meat.

15. 15

    Close the lid securely; place the pressure regulator on the vent pipe and cook for 15 minutes at 15 pounds.

16. 16

    Let the pressure drop of its own accord.

17. 17

    In a large bowl, combine all ingredients but last four ingredients; mix thoroughly with spoon or hands.

18. 18

    Slice tops off of peppers, remove seeds and if peppers cannot stand upright, cut a slice off the bottom (be careful not to cut through the pepper.

19. 19

    Pack filling into peppers.

20. 20

    In a small bowl, mix melted butter, breadcrumbs and grated Parmesan cheese; set aside.

21. 21

    Place peppers on a glass pie plate, casserole or roasting pan.

22. 22

    Spread butter breadcrumbs across the filling of each pepper.

23. 23

    Place back in oven and continue baking for 30 more minutes.

24. 24

    If topping is not lightly browned, place under broiler until lightly browned.

25. 25

    Serving suggestions: serve with a tomato sauce or mushroom sauce. Add a salad for a complete healthy meal.