Title: Basic White Bread (Kh)
Categories: Breads
Yield: 1 servings

5 1/2 To 6 cups flour
2 pk Active dry yeast
2 tb Sugar
2 ts Salt
1 c Milk
1 c Vvater
2 tb Oil
Oil or butter

QUICK MIX METHOD

Combine 2 cups flour, yeast, sugar, and salt in a large mixing bowl.
Heat milk, water, and 2 tablespoons oil in a saucepan over low heat
until very warm (120 to 130F). Add liquid to flour mixture; beat on
high speed of elec- tric mixer until smooth, about 3 minutes.
Gradually stir in more flour to make a soft dough. Tum onto lightly
floured surface and knead until smooth and elastic (5 to 10 minutes).
Cover dough with bowl or pan; let rest 20 minutes. For two loaves,
divide dough in half and roll out two 14×7-inch rectangles; for one
loaf roll out to 16×8-inch rectangle. Roll up from narrow side,
pressing dough into roll at each turn. Press ends to seal and fold
under loaf. Place in 2 greased 8x4x2-inch loaf pans or 1 greased
9x5x3-inch loaf pan; brush with oil. Let rise in warm place until
double in bulk (30 to 45 minutes). Bake at 400F 35 to 40 minutes.
Remove from pans immediately and brush with oil; cool on wire rack.

CONVENTIONAL METHOD

Heat milk, sugar, oil, and salt; cool to lukewarm. In a large bowl,
sprinkle yeast in warm water (105 to 115F) stir until dissolved. Add
lukewarm milk mixture and 2 cups flour; beat until smooth. Beat in
enough additional flour to make a stiff dough. Turn out onto lightly
floured surface; let rest 10 to 15 minutes. Knead until smooth and
elastic (8 to 10 minutes). Place in a greased bowl, turning to grease
top. Cover; let rise in warm place until double in bulk (about 1
hour). Punch down. Let rest 15 minutes. Follow same shaping and baking

instructions as Quick Mix Method.

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Title: Oatmeal Ice-box Cookies
Categories: Cookies, Heirloom
Yield: 1 Servings

1 c Brown sugar
2 c Rolled oats
2 c Sifted all-purpose flour
1/2 c Butter
1/2 c Lard
1 ts Soda
1/2 c Sour or buttermilk

Combine sugar, oats and flour. Cut in butter and lard
as in making pastry. Lastly add the soda dissolved in
the sour milk. Work together till it forms a dough.
Then form into a large roll and chill at least
overnight. Slice very thin for a crisp cookie and
place on greased cookie sheets. Bake at 375F Source:
Heritage Recipes ch.

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Title: SPECKLED SOUP
Categories: Soups, Vegetables, Kids
Yield: 8 servings

1 1/2 c White beans
4 c Water or stock
2 Cloves garlic, minced
2 Stalks celery, chopped
2 Carrots, chopped
1 Onion, chopped
2 tb Olive oil
1 tb Dried basil
1/2 lb Green beans in 1″ pieces, or
1/2 lb Zucchini, sliced in
-half-moons
2 tb Lemon juice
3/4 ts Salt

From “Meals Without Squeals” by Christine Berman Jacki Fromer.

pepper to taste

1. Soak beans in water to cover by 2″ overnight. Drain in the
morning.

2. Saute garlic, onion, celery, and carrots in oil for about 10 min.

3. Add soaked beans and the 4 c water or stock.

4. Simmer until beans are tender, about 45 min.

5. Add basil and green beans or zucchini and simmer another 30 min
or so, until tender.

6. Before serving, stir in lemon juice, salt and pepper.

Serves 8 preschool or 6 school-age children 1 meat alternative

Posted by Theresa Merkling.

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Spinach Lasagna (Lf)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Low Fat Vegetarian
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 medium Onion — chopped
20 milliliters Garlic — minced
1 tablespoon Olive oil
To 3 T water
1 pound Part-skim ricotta cheese
1 pound Tofu — drained and crumbled

1/4 cup Grated Parmesan cheese
1 1/2 pounds Fresh spinach — chopped and
(about 2 cups) =or=
1 package Frozen chopped spinach — thawed and drained
Egg whites — beaten
1/4 teaspoon Fresh-ground black pepper
To 3 T fresh parsley — choppd
1/2 pound Lasagna noodles — preferably
wheat

x Nonstick veg cooking spray; 6 oz Part-skim mozzarella cheese; -grated 6 c
Tomato sauce;

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Title: POPPYSEED DRESSING-TEXAS HOME COOKING
Categories: Salad dress, Salads, Texas
Yield: 2 cups

1/4 c Sugar
1/4 c Honey
1/4 c White vinegar
2 T Fresh lemon juice
1 t Dry mustard
1 t Grated onion
1/2 t Salt
1 t Paprika, optional
1 c Oil, canola or corn
1 T Poppy Seeds

In a food processor or with a mixer, combine all the ingredients
except the oil and the poppyseeds. Pour in the oil and continue
mixing until the dressing is thick. Drizzle the dressing over
Grapefruit-Avocado Salad or another fruit salad. Refrigerated, the
dressing keeps for a couple of weeks. If it separates, process or mix
it again before using.

NOTE: This dressing, an integral part of Helen Corbitt’s grapefruit
and avocado creation, and today appears in many other Texas
fruit-flavored salads.

Helen Corbitt is a reknowned Texas chef who worked at Neiman Marcus
Zodiac Room, Dallas, Texas. She introduced the state to fresh herbs,
fish that wasn’t deep-fried, pepper mills, and olive oil.

Recipe from Texas Home Cooking by Cheryl Alters Jamison and Bill
Jamison. ISBN 155832-058-X (cloth) and ISBN 1-55832-059-8 (paper)

This book makes an excellent read, lots of interesting asides, and
tidbits.

Typed by Bobbie Beers

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Title: Gingerbread Mix
Categories: Master mix
Servings: 1

8 c Unbleached Flour 2 c Sugar
1/4 c Baking Powder 1 T Salt
1 t Baking Soda 1 t Cloves
1 T Ginger 1 T Cinnamon
2 c Vegetable Shortening

Sift dry ingredients together into a large bowl, mixing well. With a
pastry blender, cut in the shortening until evenly distributed. Mixture
will resemble cornmeal in texture. Put in a large airtight contaniner and
label Gingerbread Mix. Store in a cool, dry place and use within 10 to 12
weeks.

Makes about 13 cups of mix.

VARIATION: Substitute 2 cups of brown sugar for granulated sugar.

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Title: Key Lime Pie (Diabetic)
Categories: Diabetic, Desserts, Pies
Yield: 1 servings

-Filling 1 9-inch graham cracker
1 Packet Knox Unflavored -crust
-Gelatin -Lime zest
3 tb Lime juice -Thin lime slices
1/2 c Boiling water 1 c Evaporated skim milk
9 1-gram packets Equal 1 ts Vanilla
-(aspartame) -Juice of 1 1/2 limes
-sugar substitute 2 dr Green food coloring

Sprinkle gelatin over lime juice and let it stand for i minute. Add
boiling water and sweetener to gelatin mixture and stir until gelatin
is dissolved. Refrigerate about 45 minutes or until slightly
thickened.
Combine milk and vanilla and freeze 30 minutes. Remove from
freezer and whip at high speed until stiff. Stir lime juice and food
coloring into whipped milk. (Save remaining 1/2 lime for garnish.)
Slowly blend gelatin mixture into whipped milk.
Spoon pie filling into crust. Chill until firm. Garnish with
lime zest and lime slices. Cut into 8 even portions and serve 1
portion per serving. Nutritive value per serving: 111 calories; 14
gm. cholesterol; 4 gm. protein; 5 gm. fat; 130 mg. sodium Food
Exchanges per serving: 1 bread, 1 fat Low-sodium diets: Use salt-free
crust

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Title: Soupe Savoyarde (Savoyard Cream Of Potato Soup)
Categories: Soups/, Stews
Yield: 4 Servings

5 c Chicken stock
4 lg Potatoes, peeled and sliced
2 1/2 c Milk
4 tb Butter
2/3 c Grated Gruyere cheese (or
-Parmesan)
Salt and pepper to taste
4 sl Bread, toasted

Pour chicken stock into a soup pot and bring it to a boil. Add the potatoes
and cook them, covered, over low to medium heat for 30 minutes. Blend the
soup in a blender and then pour it back into the soup pot. Add the milk,
butter, cheese, salt and pepper to taste. Mix well and continue cooking
until all the cheese is melted. Place a slice of toast at the center of
each soup plate. Pour the hot soup on top of the toast and serve
immediately.

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Title: SHEFTALIA (BARBEQUE SAUSAGES)
Categories: Greek, Meats, Bar-b-q
Yield: 50 servings

Karen Mintzias
500 g Finely ground fatty pork
500 g Finely ground veal or lamb
1 lg Onion; finely chopped
-or- grated
1/2 c Finely chopped parsley
2 ts Salt
250 g Panna (caul fat from pig)

Combine pork with veal or lamb, onion, parsley, salt
and a generous grinding of black pepper.
Dip panna into a bowl of warm water for a minute or
two, remove and carefully open out a piece at a time,
laying it out flat on work surface. Cut with kitchen
scissors into pieces about 10 cm (4 inches) square.
Take a good tablespoon of meat mixture and shape into
a thick sausage about 5 cm (2 inches) long. Place
towards one edge of piece of panna, fold end and sides
over meat and roll up firmly. Repeat with remaining
ingredients. Thread sausages on flat sword-like
skewers, leaving space between them. Number on each
skewer depends on their length. Cook over glowing
charcoal, turning frequently. Do not place too close
to heat as sheftalia must cook fairly slowly so that
the inside is well cooked and the outside nicely
browned without being burnt. The panna melts during
cooking, keeping the meat moist and adding flavour.
Excessive flaring of fire can be controlled by a
sprinkle of water on the coals. Serve sheftalia as an
appetizer or a main course.

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Black-Eyed Peas with Ham

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Beans/Legumes Ethnic
Ham Main Dishes
Microwave Onions
Soul Food Tomatoes
Vegetables Leftovers

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups Water
3/4 cup Dried black-eyed peas
1 cup Sliced okra
1 small Onion — chopped (about 1/4
1/2 teaspoon Salt
2 Cloves Garlic — crushed
1/4 teaspoon Red pepper sauce
1 tablespoon Vegetable oil
1 tablespoon Chopped fresh cilantro
1 small Tomato — seeded and chopped
1/3 cup Chopped fully cooked smoked

This makes a terrific main dish for two. Heat water and peas to boiling in
2-quart saucepan. Boil uncovered 2 minutes; reduce heat. Add ham. Cover and
simmer 30 to 40 minutes, stirring occasionally, until beans are tender (do
not boil or peas will burst); drain.Cook okra, onion, salt, garlic and red
pepper sauce in oil in saucepan about 5 minutes or until onion is softened.
Stir in cilantro, tomato and peas. Heat until mixture is hot.

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NOTES : 1/2 cup : 150 calories