CROISSANTS – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
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XKGR41A Don Fifield
2 1/4 c Bread flour
1 1/2 tb Sugar
2 tb Dry milk
1 t Salt
1 tb Butter
2/3 c Water
2 ts Dry yeast
FOR LATER USE:
5 oz Butter
-chiled for folding in the
-dough
1 Egg — beaten for brushing
-on top

1. Place first 5 ingredients inside the bread pan. Add water. Close
cover and place dry yeast into the yeast holder. SELECT: BASIC DOUGH
MODE. Press start. (Breadmaker completes the basic dough mode 2 hours
and 25 minutes later) 2. Place dough in greased bowl. Cover. Rest the
dough in fridge for 30 minutes. 3. Roll 5 oz of chilled butter
between two sheets of waxed paper into a 8 x 7 inch rectangle. Place
back in the refrigerator. Chill at least 1 hour. 4. Roll out the
dough on a lightly floured surface into a 10 x 10 1/2 inches
rectangle. 5. Place the rolled out butter over two-thirds of the
dough. Fold the third without butter over the center third. 6. Fold
the remaining third on top. Seal edges. Rest the dough in the
refrigerator for 20 to 30 minutes. 7. Place the dough at right angles
to the previous position in #5. Roll out into 10 x 10 1/2 inches.
Fold into thirds. Wrap and place into refrigerator for 20 to 30
minutes. Fold and roll twice more. Wrap and chill after each rolling.
After the final folding, chill several hours or overnight. 8. Cut
dough crosswise into thirds. Cut each third in thirds. cut each third
diagonally to form two triangles. 9. Roll up each triangle loosely,
starting from the side oposite the point. Curve ends. 10. Place seam
side down on a greased baking pan. 11. Spray water on top. Proof at
90. deg. for 30 to 50 minutes or until nearly doubled. 12. Brush
croissants with beaten egg. 13. Bake in 375 deg. oven for 10 to 15
minutes or until golden brown.

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Chili 5

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles Main Dish
Meats Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 pounds GROUND BEEF
2 CHOPPED ONIONS
2 cans 28 0Z.CRUSHED TOMATOES
2 cans 15 0Z. PINTO BEANS
1 can 12 OZ. TOMATO PASTE
5 tablespoons POWDERED CHILI
GARLIC POWDER

BROWN BEEF, AND REMOVE FAT. FRY ONIONS UNTIL SOFT. ADD GARLIC POWDER TO TASTE,
AND THE REST OF THE INGREDIENTS. SIMMER 2 HOURS, STIRRING OCASSIONALLY.

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Title: Pineapple-Peach Dipping Sauce
Categories: Sauces, Dips
Yield: 12 Servings

1 Can (about 8 oz) crushed
-pineapple in juice,
-undrained
1/2 c MARIE’S Glaze for Peaches
1/2 ts Grated fresh ginger OR
1/4 ts Ground ginger

In small bowl, combine undrained pineapple, glaze and
ginger. Cover; refrigerate until serving time. Use
sauce as a dip for hot egg rolls or chicken nuggets or
use to baste chicken or ribs during broiling or
grilling. Makes about 1 1/2 cups sauce.
TIP: Fresh ginger can be found in the produce section
of most supermarkets and in Oriental markets. When
buying fresh ginger (gingerroot), select a piece that’s
firm and heavy; avoid shriveled pieces. To store, wrap
and refrigerate up to 1 week or freeze up to 3 months.
Purchase ground ginger as you do other spices and store
in cool, dry dark place.

MMMMM

CHERRY JELLY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Cherry sirup
1/2 Bottle fruit pectin
4 c Sugar

Drain sirup from canned cherries. Add juice of 1 lemon if sirup lacks
tartness and flavor. Combine sirup and sugar. Heat rapidly to boiling.
Stir constantly before and while boiling. Add fruit pectin. Stir
constantly. Heat to full rolling boil. remove from fire. Skim. Sirup from
any canned fruit may be substituted for the cherry sirup. The Household
Searchlight

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Title: Steamed Brown Bread
Categories: Bread Osg1966 Steamed
Servings: 1

2 c Graham flour
1/2 c Flour; white
1 c Milk; sour
1/2 c Milk; sweet
1/2 c Sugar
2 tb Molasses; w. o.
1/2 ts Salt
2 ts Baking soda
1/2 c Raisins

Pour in well greased pan and steam for 3 hours.

Note: I assume ingredients should be combined to form a batter.
Molasses called for was W. O. Molasses. Do not know if this is dark or
light. May not matter.

Source: Emma Blair, Newbury Grange, Geauga County, OH
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Black Beans and Yellow Rice

Recipe By : Southern Living
Serving Size : 3 Preparation Time :0:00
Categories : Beans Caribbean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 oz saffron rice mix
15 oz black beans, canned
3 tbsp lime juice
1 tsp chili powder
1/2 tsp cumin
2 tbsp fresh cilantro — chopped
sour cream
green onions — sliced
cilantro

Cook rice mix according to package directions; keep warm.

Drain beans, reserving 2 T liquid. Combine beans, reserved liquid, lime juice,
chili powder, and cumin in a saucepan. Cook over medium heat until thoroughly
heated; stir in 1 T cilantro. Serve beans over rice; sprinkle with remaining
cilantro. Garnish with sour cream, green onions and cilantro, if desired.

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Light Chicken Chili

Recipe By : AHA Quick Easy Cookbook
Serving Size : 6 Preparation Time :0:30
Categories : Aha Quick Easy Cookbook

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
vegetable cooking spray
1 pound skinless boneless chicken breast — in strips
1 medium onion — chopped
1 teaspoon minced garlic
2 cups chicken broth
4 ounces green chili peppers — chopped
1 teaspoon ground cumin
1/2 teaspoon ground white pepper
4 tortillas
4 ounces olives — sliced and drained
1/2 cup cheddar cheese, lowfat — shredded

Lightly spray a Dutch oven with vegetable oil. Add chicken, onion,
and garlic. Cook over medium high heat until chicken is just tender,
about 5 minutes. Stir in broth, chili peppers, cumin, and white pepper.
Bring to a boil. Reduce heat and simmer 5 minutes, uncovered. Line
each of 4 soup bowls with a tortilla. Spoon in chili and top with olives
and cheese. Serve immediately.

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RED BEAN, RICE AND SAUSAGE SOUP

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Rice Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lg Onion — chopped
1 lg Garlic clove — minced
1 t Olive oil
3 1/2 c Chicken stock — defatted
1 lg Carrot — diced
1 lg Celery stalk — diced
1/2 Sweet red peppers — diced
1 1/2 c Water
1 cn Tomato sauce — (15 ounces)
2 cn Red kidney beans, canned —
(16 ounces)
1/4 ts Dried thyme
1 Bay leaf
1/4 ts Black pepper
1/3 c Long-grain rice
6 oz Sausage — sliced 1/4″
Thick

In a Dutch oven or small soup pot, combine onion,
garlic, olive oil, and 3 tablespoons of chicken broth.
Cook over medium heat, stirring frequently, until
onions begin to brown, about 5-6 minutes. Add all
remaining ingredients except sausage. Bring sou p to
a boil over high heat. Lower heat and cover. Simmer,
stirring occasionally, about 20 minutes. Add sausage
and cook an additional 10 minutes or until flavors are
well blended and soup
has thickened slightly. Keeps in refrigerator for 3-4
days.

Recipe By : Skinny Soups

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Stuffed Squash

Recipe By :“Tanya Heikkinen” THEIKKINEN@marvin.ag.uidaho.edu
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 large spaghetti squash
1 cup dried tomatoes (I use the dry ones, not packed
in oil)
1/2 cup dried shiitake mushrooms (or porcini)
3 cloves garlic
1 cup bread crumbs (or whole stale bread)
1 cup fresh button mushrooms — chopped
1 Jerusalem artichoke — peeled and chopped
2 tsp basil
1 tsp oregano
1 tsp rosemary — crushed
dash salt
1 dash balsamic vinegar (or red wine vinegar)
about 1/2 cup water

Preheat the oven to 350 F. Halve the squash and scoop out the insides.
Place cut-side down in a baking pan and bake for about 20 minutes, or until
it begins to get soft.

Soak the dried tomatoes and mushrooms separately in hot water.

Throw the garlic into a food processor while the machine is running.
Process until the garlic is completely chopped. Throw in the stale bread
and process until you have large crumbs. Empty into a medium mixing bowl.

Add the fresh mushrooms, artichoke, herbs and salt to the bowl. When the
dried tomatoes and mushrooms have softened, chop and add to the bowl.

Turn the squash halves over and fill. Add water to the filling to keep the
squash from getting too dry. Makes 4 servings.

Bake another 10 minutes. Serve hot

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NOTES : 1) I served the squash as halves. You may also scoop the squash out and
serve it like pasta in a large bowl, mixed with the filling.

2) The filling would also be good if it were lightly sauteed in the balsamic
vinegar and water before adding it to the squash.

3) Any mild-flavored squash would be just as good, such as zucchini. I also
have a fondness for adding pumpkin puree to my spaghetti sauce, which leads
me to believe that even the very flavorful winter squashes may make good
containers for this filling.

HAM POTATO BAKE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Vegetables
Casseroles

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sharp Cheddar Cheese
1/2 c Light Cream
2 c Diced cooked Potatoes
2 c Cooked cubed Turkey Ham
2 tb Pimento, chopped

Heat oven to 350ø. In medium saucepan, heat cheese and cream,
stirring constantly, until cheese melts and sauce is creamy. Remove from
heat. Stir in remaining ingredients. Pour into ungreased 1 1/2 quart
casserole. Cover tightly. Bake 45 minutes.

Source: SHARE Colorado Cookbook 11/20/93

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