Bread Machine Cinnamon and Raisin Bagels – Regular Size Bat

Recipe By : More Electric Bread
Serving Size : 5 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/3 cup raisins — pre-soaked ***
2 teaspoons cinnamon
2 teaspoons sugar
3/4 cup water — lukewarm
2 cups white bread flour
3 tablespoons brown sugar
3/4 teaspoon salt
2 1/4 teaspoons active dry yeast

*** Soak the raisins in warm water for 10 minutes. Drain and pat dry. Toss wi
th cinnamon and sugar, then place in the machine with the rest of the ingredien
ts.

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 5 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

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Title: Deviled Smelt
Categories: Appetizers
Yield: 4 servings

12 oz Smelt, thawed if frozen
1/4 c All-purpose flour
1/4 ts Salt
1 ts Dry mustard
1/4 ts Cayenne pepper
1/2 ts Paprika
1 Finely grated lemon peel
Vegetable oil for frying
2 tb Chopped fresh parsley
Lemon wedges
Lemon peel strips (opt)
Fresh dill sprig (opt)

Rinse smelt under cold running water. Pat dry on paper towels.

In a plastic bag, combine flour, salt, mustard, cayenne pepper,
paprika and lemon peel. Add smelt and shake well until fish are
evenly coated. Half fill a deep-fat fryer or saucepan with oil; heat
to 375’F. (190’C.) or until a 1/2″ cube of day-old bread browns in 40
seconds.

Place 1/2 of smelt in a frying basket. Lower basket gradually into
hot oil and fry 1 minute, shaking basket frequently. Drain on paper
towels. Reheat oil to 375’F. (190’C.). Repeat with remaining smelt.
Place all of smelt into basket and fry 1-2 minutes more or until
lightly golden and crisp. Drain on paper towels. Turn into a warm
serving dish, sprinkle with chopped parsley and serve hot with lemon
wedges. Garnish with lemon peel strips and dill sprigs, if desired.

MMMMM

Title: RICE LASAGNA
Categories: Italian, Rice, Ethnic, Casseroles
Yield: 4 servings

1/2 c Rice,long-grain
1/3 lb Ground beef
1/3 Onion,medium-size,chopped
1/16 c Green pepper,sweet,chopped
1/3 cn Spaghetti sauce (32oz)
1/3 Egg
1/3 pk Cottage cheese,low-fat (16oz)
1/3 pk Mozzarella cheese,shredded
1/16 c Parmesan cheese,grated

1. Cook rice following package directions, salt
optional. Reserve.

2. Coat 13x9x2″ baking dish with nonstick
vegetable-oil cooking spray.

3. Brown beef in large skillet over medium-high heat,
breaking up clumps. Carefully pour off excess fat. Add
onion and green pepper; cook, stirring, 2 minutes. Add
spaghetti sauce.

4. Beat egg slightly in medium-size bowl. Stir in
cottage cheese and mozzarella cheese.

5. Spread half the meat sauce over bottom of prepared
baking dish. Spoon half the rice evenly over sauce;
top with half the cheese mixture. Repeat layers.
Sprinkle top with Parmesan cheese.

6. Bake in preheated moderate oven (350’F) for 50
minutes. Let stand 10 minutes before serving.

(Lisa Matthews, Jamestown TN)

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Black-eyed Peas

Recipe By : Sylvia Woods
Serving Size : 8 Preparation Time :2:00
Categories : Beans Soul Food
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound black-eyed peas — dried
1 piece skin from a smoked ham or
2 ounces slab bacon — diced
1/4 cup pork rib drippings or
fried chicken drippings or
bacon drippings
3/4 teaspoon salt
1/4 teaspoon black pepper — ground
1/2 teaspoon sugar

1) Pick over the peas to remove stones and dirt. Rinse the peas well and
soak them in cold water for 20 minutes. Drain well. 2) Combine the peas and
the remaining ingredients in a large pot. Pour in
enough cold water to cover the peas by 1 inch. Heat to simmering and cook,
covered, until the peas are tender but not mushy, about 1 1/2 hours. Keep
an eye on the peas while they are cooking and add more water to keep them
covered if necessary.

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Chewey Chocolate Cookies

Recipe By : Donna S. Lamano
Serving Size : 1 Preparation Time :0:00
Categories : Cookies NoBake

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 stick butter
2 cups sugar
1/2 cup cocoa
1/2 cup milk
1/2 cup peanut butter
1 tbls. vanilla
3 cups oats

Melt butter in a heavy saucepan. Stir in sugar and cocoa. Add milk and
combine well. Bring mixture to a boil. Add peanut butter and cook for
90 seconds, stirring constantly. Remove from heat and add vanilla. Mix
well. Add oats and stir until coated. Drop on waxpaper by spoonfuls
and let set until firm. Makes approx. 2 dozen.

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Title: CARAMEL BISCUITS
Categories: None
Yield: 1 servings

8 oz Butter
1 tb Condensed milk
1 ts Vanilla
2 ts Baking powder
1 c Coconut
1 3/4 c Sugar
1 Egg
2 c Flour
1/2 ts Baking soda
2 c Cornflakes

Cream butter and sugar and condensed milk. Add egg
and essence and mix in all dry ingredients. Put in
3/4 tsp lots on a cold tray. Bake at 325 – 350 F. for
15 mins.

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Deep-dish Chicken Pie

Recipe By : Better Homes Gardens, April 1989, Lisa Holderness
Serving Size : 6 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 pounds broiler chicken
3 stalks celery with leaves — cut up
1 small onion — quartered
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1 refrigerated unbaked pie crust — room =
temperature
1/4 cup butter
1 cup fresh mushrooms — sliced
1 large leek — chopped
1/2 cup celery — sliced
1/2 cup red bell pepper — cut into 1/2″ pieces
1/3 cup all-purpose flour
3/4 teaspoon poultry seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup half and half
1/2 cup frozen peas
1 egg — beaten

Place chicken in large kettle with 5 cups water, celery, onion, bay leaf,
salt pepper. brint to boil; reduce heat, cover simmer 45 to 60 =
minutes
until chicken is tender. remove chicken and set aside.

Using a sieve lined with several layers of cheescloth, strain broth into =
a
large broth. Discard vegetables skim fat from broth. Measure 1-1/2 cups
of broth, reserving remainder for another use.

When chicken is cool, pull meat from bones and cut meat into 1/2″ cubes.
Discard skin and bones.

Preheat oven to 400 degrees. In a large saucepan, melt butter over medium
heat, add mushrooms, leeks, celery red pepper. Cook about 3 minutes,
until tender. Stir in flour, poultry seasoning, salt pepper. Add the
broth cream all at once; cook stir until thickened bubbly. Stir in
chicken peas.

Pour into a round 1.5 qt. casserole. Unfold piecrust cut into a circle =
2″
larger in diameter than top of casserole. Brush edge of casserole with =
egg.
Place crust atop casserole; turn edge under flute to edge. Cut a 1″ =
hole
in center of crust to vent. Cut pastry scraps into decorative shapes; =
brush
top of crust with egg lay on the scraps, brush again with egg.

Bake in a 400 degree oven for 30 to 40 minutes, until the crust is golden
brown. Serve immediately.

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Title: Peaches – Halved or Sliced
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 17-1/2 pounds is needed per canner load of 7
quarts; an average of 11 pounds is needed per canner load of 9 pints. A
bushel weighs 48 pounds and yields 16 to 24 quarts–an average of 2-1/2
pounds per quart.

Quality: Choose ripe, mature fruit of ideal quality for eating fresh or
cooking.

Procedure: Dip fruit in boiling water for 30 to 60 seconds until skins
loosen. Dip quickly in cold water and slip off skins. Cut in half,
remove pits and slice if desired. To prevent darkening, keep peeled
fruit in ascorbic acid solution. Prepare and boil a very light, light,
or medium syrup or pack peaches in water, apple juice, or white grape
juice. Raw packs make poor quality peaches.

Hot pack — In a large saucepan place drained fruit in syrup, water, or
juice and bring to boil. Fill jars with hot fruit and cooking liquid,
leaving 1/2-inch headspace. Place halves in layers, cut side down.

Raw pack — Fill jars with raw fruit, cut side down, and add hot water,
juice, or syrup, leaving 1/2-inch headspace.

Adjust lids and process.

Table 1. Recommended process time for Peaches, halved or sliced in a
boiling-water canner.

Style of Pack: Hot. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

Style of Pack: Hot. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 25 min.
1,001 – 3,000 ft: 30 min.
3,001 – 6,000 ft: 35 min.
Above 6,000 ft: 40 min.

Style of Pack: Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 30 min.
1,001 – 3,000 ft: 35 min.
3,001 – 6,000 ft: 40 min.
Above 6,000 ft: 45 min.

Table 2.
Recommended process time for Peaches in a dial-gauge pressure canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 10 mins.
Canner Pressure (PSI) at Altitudes of 0 – 2,000 ft: 6 lb.
2,001 – 4,000 ft: 7 lb.
4,001 – 6,000 ft: 8 lb.
6,001 – 8,000 ft: 9 lb.

Table 3. Recommended process time for Peaches in a weighted-gauge pressure
canner.

Style of Pack: Hot and Raw. Jar Size: Pints or Quarts.
Process Time: 10 mins.
Canner Pressure (PSI) at Altitudes of 0 – 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

—–

Cream Of Green Chile Soup

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Texas Cooking Cheese
Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 Corn Tortillas — * see note
12 Oz Tub Bueno Green Chiles — Mild, Hot, or X-Hot
1/2 Stick Margarine
2 Cups Chopped Onion
1 Garlic Clove — peeled and minced
1/2 Teaspoon Dried Oregano — crumbled
2 Bay Leaves
3 1/2 Cups Chicken Broth — homemade or canned
2 Medium Baking Potatoes — peeled and chunked
1/3 Teaspoon Cumin
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
1/3 Cup Whipping Cream
2 Cups Monterey Jack Cheese — grated **

* Preferably 1 of yellow cornmeal and 1 of blue.
** or mozzarella cheese or a combination of both

Cut the tortillas into 1/4 inch wide strips and leasve them uncovered
at room temperature until they are dry and crips, about 24 hours (or
heat in iron skillet until dry and hot).

In a 4 quart saucepan over low heat, melt the butter. Add the onions,
garlic, oregano, and bay leaves and cook, covered, stirring once or
twice, for 10 minutes. Stir in the chicken broth, potatoes, salt,
cumin black pepper and bring to a boil. Lower heat and simmer,
partially covered, stirring once or twice, until the potatoes are very
tender, about 25 minutes.

Stir in the cream and adjust the seasoning if necessary. The soup can
be prepared up to 3 days ahead. Cool it completely and refrigerate,
covered. Rewarm it over low heat, stirring often, until steaming.

Ladle the soup into wide bowls, sprinkle the cheese over the soup, and
scatter the tortilla strips over the cheese. Serve immediately.

Serves 4 to 6.

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Title: Sour Cream-Lemon Pie
Categories: Desserts, Pies
Yield: 6 servings

1 c Sugar
3 1/2 tb Cornstarch
1 tb Lemon rind, grated
1/2 c Fresh lemon juice
3 Egg yolks, slightly beaten
1 c Milk
1/4 c Butter
1 c Cultured sour cream
1 Baked 9-in pie shell
1 c Heavy whipping cream,
-whipped

Sour Cream-Lemon Pie

Lemon twists for garnish

Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in
heavy saucepan; cook over medium heat until thick. Sir in butter and
cool mixture to room temperature. Stir in sour cream and pour filling
into pie shell. Cover with whipped cream and garnish with lemon
twists. Store in refrigerator.

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