Title: Soda Crackers
Categories: E cleary, Breads
Yield: 4 servings

“My crackers go as fast as
Chocolate chip cookies.”

4 c flour 1 tsp baking powder 3/4 c butter, Crisco, or oleo 1 1/3 c
milk or water

Mix flour, baking powder and shortening as for a pie crust. Add
liquid and cut in with a knife. Form a ball of dough and cut into
four pieces. Roll 1/4 out very thin. Cut with biscuit or cookie
cutter (2″ diameter) and place on cookie sheet. Prick with a fork
4-5 times and sprinkle with salt (to your own taste.) Bake at 375
degrees until golden. May be turned once. Watch carefully.

Donna McNicholas – Kansas Countryside Magazine

MMMMM

ZESTY CORN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 c Flour
1/4 c Soy flour
1 c Yellow cornmeal
2 tb Sugar
4 ts Baking powder
1 t Salt
1 c Buttermilk
1/4 c Soy oil
2 Eggs — slightly beaten
1/2 c Shredded cheddar cheese
1/4 c Chopped green chilies

Preheat oven to 425 degrees. Spray muffin pans with
non-stick spray. In medium bowl, combine first 5
ingredients. Stir together buttermilk, soy oil and
eggs, and add to dry ingredients. Gently stir in
cheese and green chilies. Pour into muffin pan. Bake
for 22 to 25 minutes. Yields 12 muffins.

(Per Serving): 165 calories/5 grams protein/17 grams
carbohydrates/7 grams total fat/2 grams saturated
fat/33 mg cholesterol/383 mg sodium

Created by Connie Cahill
Copyright 1996 Indiana Soybean Development Council

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Date: Fri, 14 Oct 94 16:19:43 EDT
From: “R. S. Koss”

Refried Beans

1) Soak Pinto Beans overnight in water and then pour off the water and
rinse continually until water is clear
2) Barely cover Beans with water, bring to a boil and simmer approx 3 hours!
3) Sautee lots of fresh garlic and chopped onions and add to the beans,
Also add Bay Leaves and Cumin (lots)
Now for the trick:
4) When Beans are tender add salt to taste, remove from heat and mash them
good with a potato masher etc… Then (remember the trick for making fluffy
potatoes?
Well it works for pintos as well) put the mashed beans into a deep casserol
dish and bake covered in the oven for approx 1 hour on 350 degrees.

QUINCE-AND-CRANBERRY COMPOTE

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 md Quince
6 c Water
2 c Sugar
12 Cloves
18 Whole allspice berries
1 lg Orange peel strip
2 pk Cranberries
1 Cinnamon stick (3″ long)
Cranberry juice (optional)
Balsamic vinegar, to taste

CUT EACH QUINCE INTO QUARTERS, then cut quarters into
pieces about 1/2-inch thick. Grasp each piece firmly
and cut away peel and core with sharp knife. When all
slices have been cored and peeled, cut each piece into
small chunks. Don’t worry about the fruit discoloring.
In saucepan, combine water, sugar, spices and orange
peel. Bring mixture to boil, stirring to dissolve
sugar. Add quince. Reduce heat, cover pan and cook
very slowly until fruit has turned a deep pink color,
about 2 hours. You don’t need to worry about
overcooking as the fruit will hold its texture well.
If cooked slowly, there should still be quite a bit of
liquid in pan when fruit is done. Sort through
cranberries, remove those that are not in good shape
and rinse the rest. Add cranberries to cooked quince.
If mixture seems too dry, add a little more water or
cranberry juice. Increase heat a little and cook
cranberries until they begin to pop open, 12-to-15
minutes. Use rubber scraper to gently mix them with
quince. When done, refrigerate compote to cool, then
stir in enough vinegar to balance the sweetness.

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Cloverleaf Refrigerator Yeast Rolls

Recipe By : Jo Anne Merrill
Serving Size : 36 Preparation Time :12:00
Categories : Breads With Yeast

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 package yeast — * see note
2/3 cup milk — scalded
1/2 cup shortening
1 cup mashed potatoes — ** see note
1/4 cup sugar
2 teaspoons salt — *** see note
3 large eggs
8 cups all-purpose flour
3 tablespoons margarine — melted

* Do not use instant yeast.
** Use mashed potatoes made from fresh, not instant.
*** If using mashed potatoes that have been salted, decrease the amount of
salt called for in this recipe.

1. Sprinkle yeast over 1/2 cup warm (not hot) water. Let stand 5-10
minutes to soften yeast.
2. Combine scalded milk, shortening, potatoes, sugar and salt in large
bowl. Cool to lukewarm. Add yeast and eggs; blend. Add 1-1/2 cups flour and
mix well. Cover and let rise in warm place for about 1 hour or until mixture is
bubbly.
3. Stir in enough of the remaining flour to make a stiff dough. Turn out
onto lightly floured surface. Knead until smooth and elastic. Put into lightly
greased bowl, turning to grease all sides. Cover and refrigerator overnight.
4. Shape into small balls. Place 3 or 4 into greased and lightly floured
muffin tins; brush with melted margarine. Let rise in warm place for about
1-1/4 hours, or until doubled in bulk. Bake in preheated 425-degree oven for 20
– 22 minutes.

Yield: 38-40 medium rolls.

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NOTES : These can be made up ahead of time and dough put into refrigerator.
Best if refrigerated at least overnight.

RAISIN NUT BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Raisin Nut Bran cereal
1 c Milk
3 tb Vegetable oil
1 Egg
1 1/4 c All-purpose flour
1/2 c Packed brown sugar
3 ts Baking powder
1/2 ts Ground cinnamon
1/4 ts Salt

Heat oven to 400-degrees. Line 12 medium muffin cups,
2-1/2 x 1-1/4 inches, with paper baking cups. Mix
cereal and milk in large bowl. Let stand until cereal
is softened, about 5 minutes. Beat in oil and egg.
Mix in remaining ingredients just until moistened.
Divide batter evenly among cups. Bake until wooden
pick inserted in center comes out clean, 18 to 23
minutes. Makes 12 muffins. High Altitude Directions
(3500 to 6500 feet): Heat oven to 425-degrees.

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Liz’s Potato Cheese Soup

Recipe By : Liz Blehyl
Serving Size : 4 Preparation Time :0:00
Categories : Ann’s Best Family Favorites
Pork Ham Soups
Tried N True

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
7 Potatoes — Diced
4 Carrots — Diced
3 Tbsp Chopped Onion
1 C Water
3 Stalks Celery — Diced
1/4 C Butter
1/2 C Flour
2 C Milk
1 C Cubed Ham
3/4 Bar Velveeta Cubed
2 Cans Chicken Broth
1 C Broccoli Flowerets
1 Ts Parsley Flakes

Combine first 5 ingredients and cook till tender.
Melt butter in a sauce pan, blend in flour and add milk slowly.
Cook until thickening a little.

Add milk mixture to hot vegetables, add ham, broccoli, cheese, broth and parsl
ey.
Cook until thickens STIR CONSTANTLY AND DON’T BOIL!!!

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From Paul Prudhomme’s book “Fork in the Road”.

Additional comments at the end.

Chickpea Snacks (Takes 2-3 days)

Ingredients for the seasoning mix
2 teaspoons salt
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon dry mustard
1 teaspoon turmeric
3/4 teaspoon white pepper
1/2 teaspoon black pepper
1/2 teaspoon cayenne

Combine all of the above in a small bowl.

Other ingredients
1 packet artificial sweetner (1-gram)
1/2 pound dried chickpeas
5 cups water
1 cup apple juice
1 cup vegetable stock

Combine 1 TABLESPOON ONLY of the seasoning mix with the artificial sweetener
and set aside.

Place the chickpeas and water in a container, add the rest of the UNsweetened
seasoning mix, and soak overnight in the refrigerator. The peas will be more
than double in volume, so make sure the pot is big enough to hold them.

The next day:
Place chickpeas and the (seasoned) soaking water in a 5 quart pot over high
heat. Add apple juice and cook 20 minutes. Add vegetable stock and cook
until peas are just tender, 40 minutes. Remove from heat, drain peas in
colander, rinse well, and drain.

Sprinkle peas evenly with reserved sweetened seasoning mix.

Now you can cook them one of two ways.
1. Use a food dehydrator. Spread evenly around the trays and dehydrate
until peas are dry and crunchy, about 20-22 hours.
2. Use an oven. Spread peas on cookie sheets or sheet pans and cook at 150
degrees until dry and crunchy, about 20-22 hours.

COMMENTS:
I didn’t have white pepper so used 1 teaspoon black pepper total.
I tried this recipe both with and without the artificial sweetner and it’s
better *with* it. Regular sugar doesn’t work at all.
Did not have a dehydrator, dryed them in the oven. It took 15 hours one
time, 20 hours another. Must have been the number of times I opened the oven
door. You have to move the pans from one shelf to another and turn them
every couple of hours or they won’t dry evenly. I did not stir the peas.

Title: CHICKEN PEA PODS
Categories: Poultry, Chinese
Yield: 4 servings

1 lb Boned, Skinned Chicken
Sliced in Very Thin Strips
1 1/2 ts Cornstarch
1 tb Soy Sauce
1 tb Dry Sherry
1 ts Minced Garlic
1/2 tb Oil
1 ts Gingerroot
1/2 c Each Carrot Strips, Sliced
Celery, Sliced Green Onions
1 cn Sliced Water Chestnuts
Drained
1 pk Frozen Chinese Pea Pods

—————————SAUCE—————————
1/2 c Chicken broth
2 tb Soy Sauce
1 tb Cornstarch
1 ts Sugar

Mix Chicken, Cornstarch, Soy Sauce Sherry. in
Skillet, Heat 1 T. Oil Over High Heat. Stir in Garlic
Ginger. Add Chicken Stir Fry Until No Longer
Pink. Remove. in Remaining Oil, Stir Fry Carrots
Celery 1 Min. Add Green Onions Stir Fry 30 Seconds.
Add Water Chestnuts Pea Pods. Stir Sauce Add To
Vegetables. Cook, Stirring Until Boiling. Return
Chicken To Pan Heat Through.
Sauce: Mix ingredients over medium heat in small
saucepan. Pour over chicken.

—–

Tiramisu – Italian Coffee Trifle

Recipe By : Jason McDonald
Serving Size : 12 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Egg yolks
1/4 c Sugar
1/2 c Marsala wine
1/2 lb Mascarpone cheese
1 c 35% Real Whipping Cream
1/2 c Extra strong coffee, cold
2 tb Brandy
24 Dry Italian ladyfingers
6 oz (1 cup) Semisweet chocolate — finely chopped

Ingredient notes: Orange liqueur or extra strong coffee may be used in
place of Marsala wine. Cream cheese may be used in place of mascaroine
cheese. Orange liqueur or orange juice may be used in place of brandy.
Ladyfingers should be approx 4×1-inch size. Plain cookies or cake may be
used in place of ladyfingers. 1. Make the filling by beating egg yolks with
sugar until light. Beat in Marsala. Cook gently in a double boiler or in a
stainless steel or glass bowl set over a pot of simmering water. Cook
gently, stirring constantly, until thickened. Cool. 2. Beat mascarpone
cheese until smooth and then slowly beat in cooled custard. 3. Whip cream
until light. Gently fold into cheese mixture. Reserve. 4. Combine coffee
with brandy. Reserve. 5. Line an 8-inch baking dish or trifle bowl with
ladyfingers. (Do not worry if ladyfingers do not fit exactly, break up
extras and fit into spaces.) Drizzle with half of the coffee mixture.
Spread half the filling over. Sprinkle with half the chocolate. Repeat
layers starting with ladyfingers, drizzling with remaining coffee,
spreading remaining filling over ladyfingers and topping with chocolate. 6.
Refrigerate a few hours or overnight before serving. Tiramisu can be frozen
for up to one month.

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