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FareShare Gazette -- September 2009 Recipes

FareShare Gazette -- September 2009 Recipes comes together with White Onions, Blue Kettle Roasted Garlic Vinaigrette, Ground Beef, Fresh Bread Crumbs, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 1/2 cup
• 1 lb
• 1/2 cup
• 1 tsp
• 1/4 cup
• 2 tbsp
• 1 cup
• 32 oz
• 28 oz
• 15 oz
• 1 cup
• 3/4 cup
• 1 tsp
• 1/2 tsp
• 1/2 tsp
• 1/2 tsp
• 1 1/2 cup
• 1/2 cup
• 1/4 cup
• 1/2 tsp

Method (preview)

1. 1

   Mix all ingredients except fresh herbs. Chill. Garnish with fresh herbs just before serving.

2. 2

   Combine ground beef, bread crumbs, parsley, salt, 1/2 teaspoon oregano, 1/4 teaspoon basil, egg and milk. Mix lightly but well. Shape into 32 meatballs.

3. 3

   Return meatballs to cooker and add remaining ingredients except cheese.

4. 4

   Bring to pressure. Cook 20 minutes.

5. 5

   May thicken if desired using cornstarch. Serve in soup bowl and sprinkle with sharp cheddar cheese.

6. 6

   When the 20 minutes is up you should cool the pressure cooker immediately.

7. 7

   When the pressure has dropped sufficiently to open the cooker then you can, if desired, add the thickening agent; don't add it before cooking.

8. 8

   H.

9. 9

   Place flour, sugar, cinnamon, salt, baking soda, baking powder and nutmeg in an 8- or 9-inch cake pan; stir with a fork.

10. 10

    Add carrots, eggs, oil, water and vanilla; mix well.

11. 11

    Bake at 350F for 30 minutes or until center tests done. Cool and sprinkle with powdered sugar.

12. 12

    Description: "This recipe appeared in CAPPER'S July 18, 1995."

13. 13

    T(Bake): "0:30"