MARYETTA’S ITALIAN SAUSAGE BREAD

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Italian sausage, sweet
1 1/4 c Water — lukewarm
1 t Salt
1 pk Dry active yeast
1 pn Saffron
1 tb Fennel seeds
4 c All-purpose flour — sifted
5 ts Olive oil
Cornmeal

If you think your sausage has too much fat, simmer in
shallow water in a frying pan, pricking the sausage
with a sharp knife to allow the fat to escape.

Combine the lukewarm water, salt, yeast, saffron, and
fennel seeds in a metal cup and maintain a lukewarm
temperature to keep the yeast active. Sift the flour
into a large bowl, and make a well in the center of
it. Pour in the yeast mixture and mix well (you will
have to use your hands). Knead the dough until smooth
and elastic (about 10 minutes), then pour the oil over
the dough and knead until no longer sticky (about 5
minutes). Place in a large bowl, cover with a towel,
and put in a warm place until it doubles in size.
(Press the dough with your fingertips; if they leave a
stubborn imprint, it has risen enough.)

When the rising time is almost over, presoak a clay
pot, top and bottom, for 15 minutes.

Roll the dough out to a thickness of 1/4 inch. Place
the sausages (about 5) on top of the dough, wrap each
in its own pocket, and pinch the ends closed. Place
each pocket side by side to form one loaf. Trim a
piece of aluminum foil, cover the bottom of the bottom
of the presoaked pot and sprinkle with cornmeal. Add
the dough to the pot and put lid on, then put the
covered pot in a warm place and let the dough rise
until doubled in size (about 60 minutes).

Cover the pot and place it in a cold oven.

Set the oven temperature at 450 degrees F.

Bake for 45 minutes, then check the bread and let it
continue baking, uncovered, in the oven to brown for
an additional 15 minutes (total cooking time about 60
minutes). The bread will be done when a finger thump
on the loaf’s surface sounds hollow.

Allow the bread to sit for 15 to 20 minutes before
serving.

NOTE: This recipe can be safely doubled, but use 2
pots for cooking.

Source: “The Clay-Pot Cookbook” by Georgia MacLeod
Sales and Grover Sales

– – – – – – – – – – – – – – – – – –

CHEF FREDDY’S STRAWBERRY-GLAZED FRUIT TART

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Desserts Fruits
Kooknet

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 qt Strawberrys [cleaned
halved]
1 cn Pineapple chunks [drained]
16 oz (jar) Strawberry glaze
1 9″ shortbread pie shell
1 tb Cinnamon/sugar

1) Prepare the pie shell according to the
directions, for baking… and sprinkle with « tb of
the cinnamon sugar before baking.

2) In a large bowl toss together the fruit slices
and chunks, and chill while the pie shell cools, then
fold in the glaze…

3) Add the fruit mix to the pie shell being
carefull not to over fill it then sprinkle the
additional cinnamon/sugar over the top…

4) Chill for at least 1 hour and preferably
overnight, top with whipped cream or your other
desired topping and serve cold…

Source: loosly adapted from a recipe found in
Cyber-space Formatted to MM format by Fred Goslin in
Chef Freddy’s Kitchen @ Cyberealm Bbs, home of
KookNet, in Watertown NY @ (315) 786-1120

– – – – – – – – – – – – – – – – – –

Title: GREEN TOMATO SALSA 1
Categories: Salsa
Yield: 1 Servings

3 md Green tomatoes, chopped
2 ea Jalapeno peppers; seed/mince
1 ea Garlic clove; finely chopped
1/4 c Cilantro leaves; chopped
1/4 c Parsley leaves; chopped
1/2 ea Red bell pepper; seeded
-and coarsely chopped
3 tb Lime juice
1 1/2 ts Sugar
1/2 ts Salt

Place the green tomatoes, jalapeno peppers, garlic, cilantro and
parsley in a food processor or blender. Blend to a coarse puree.

Add bell pepper, lime juice, sugar and salt. Blend until well
blended. If using immediately add a tablespoon of water if the salsa
seems too thick. If refrigerating until ready to use, do not add
water. The vegetables will give off liquid as the salsa sits.

Makes about 1 1/2 cups.

Pittsburgh Post-Gazette, September 22, 1993

MMMMM

Title: Impossible Beef And Tomato Pie
Categories: Meats, Main dish
Servings: 8

3 c Beef; cooked; cut bite-size
1 c Onion; chopped
1 c Celery; thinly sliced
3 Tomatoes; coarsely chopped
1 1/2 c Swiss cheese; shredded
2 1/4 c Milk
1/4 c Butter; melted
5 Eggs
1 1/4 c Bisquick
1/2 ts Garlic salt

Heat oven to 350. Grease a 13x9x2″ baking dish.
Layer beef, onion, celery, tomatoes and cheese in dish. Beat remaining
ingred. til smooth, 15 sec. in blender on high or 1 min. with electric
mixer on high.
Pour into dish. Bake until knife insertted in center comes out clean,
40-50 minutes. Cool 5 minutes.
Garnish with parsley sprigs if desired. Serves: 8-10.
High Alt.- Bake 70-75 minutes.

From: BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B
Lawrence Kellie
Conf: (1010) F-COOKING

—–

Annie Mae Jones’ Sweet Potato Biscuits

Recipe By :
Serving Size : 14 Preparation Time :0:00
Categories : Biscuits

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Flour — all-purpose
3 Teaspoons Baking powder
1 Teaspoon Salt
2 Tablespoons Shortening
1 Cup Sweet potatoes — mashed
1/2 Cup Milk

1. Preheat oven to 400’F.

2. Sift flour, baking powder, and salt into mixing bowl. Cut in shortening.
Add potatoes and mix thoroughly, then add enough milk to make a soft dough.
Turn out onto a lightly floured board and roll out to about 1/2″ in
thickness. Cut into squares.

3. Place squares not touching on ungreased baking sheet bake in preheated
oven for 12-15 mimutes.

4. Serve warm, split, and spread with room-temperature butter.

– – – – – – – – – – – – – – – – – –

Title: Amish Peach Pie
Categories: Pies
Yield: 1 Servings

4.00 c Peaches; peeled and sliced
0.50 c Sugar
0.25 ts Salt
2.50 tb Tapioca
1.00 9″ unbaked pie shell

MMMMM—————————CRUMBS——————————–
2.50 tb Butter or margerine; melted
0.25 c Flour
0.50 ts Cinnamon
0.33 c Brown sugar

Mix together gently, peaches, sugar, salt and tapioca. Let belnd for 5
minutes before spooning into pie shell. Mix crumb ingredients well and
sprinkle over pie shell.
Bake at 425 degrees F. for 45 to 50 minutes.

Source: The Best Of Amish Cooking by Phyllis Pellman Good Submitted by
Michael Hatala, Prodigy F W Board

MMMMM

Cheese Crackers

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Misc

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Cup Flour
2 Teaspoons Dry Mustard Powder
1/4 Teaspoon Cayenne
1/2 Teaspoon Paprika
1/2 Teaspoon Thyme
1/2 Teaspoon Chili Powder
1/2 Teaspoon Salt
1/4 Cup Unsalted Butter
2 Cups Aged Cheddar — grated
1/4 Cup Cold Water

Preheat oven to 350. Combine mustard powder and seasonings with the flour
and mix well. Cut butter into the flour mixture. Add grated
cheese to the flour and mix well. Add the water and knead for a short time
until the dough forms a ball. Take one quarter of the dough at a time and
roll out very thin (about 1/8 inch). Cut into crackers, prick the tops with
a fork, and bake on a greased cookie sheet for about 10 minutes or until
lightly browned. Put into a container and allow to sit overnight uncovered

– – – – – – – – – – – – – – – – – –

2 to 3 cups of regular dried black beans
1 large red pepper, diced
1 large green pepper, diced
2 to 3 finely chopped carrots
2 to 3 cloves of garlic
1/2 C. finely chopped fresh cilantro or fresh parsley
1/2 C. rice wine vinegar
3 Tablespoons water
1 Tablespoon of ground cumin (more if desired)
dash of hot red pepper flakes
dash of salt (if desired)

Pick through beans and soak overnight with plenty of water tocover. In
the morning, drain the beans and add fresh water to cover.

Place beans over heat. Add one clove of garlic and bring to a
moderate boil. Cook beans for approximately 30-45 minutes until
beans are tender but NOT SOFT and mushy. The beans should be
firm enough to hold their shape. Keep a close eye on their
progress.

When beans are cooked to the tender stage, remove garlic and drain. Place
warm beans in a large serving bowl.

While beans are cooking, chop and dice the red and green peppers and
carrots. Add them to the beans. In a 2-cup measuring cup (or something
similiar),combine the rice wine vinegar, water, cumin and other
ingredients. Mince the remaining garlic and add it to the rice
vinegar dressing. Stir well to combine ingredients.

Toss the bean and vegetable mixture withtherice wine vinegar dressing.
Cover and refrigerate for a few hours before serving. I think tossintg
warm beans with dressing enhances the flavors more than if using cold
beans.

The rice wine vinegar is fairly sweet and very mild. It makes an
exceptionally delicious replacement for olive oil in just about
any salad dressing recipe. The lemon-y cilantro adds a wonderful
flavor; especially when combined with the cumin. Try to use
fresh cilantro. Dired cilantro just does not have the same impact.
You can substitute fresh parsley if desired.

Serve the bean salad over rice and spoon a little dressing over it. The
red and green peppers add beautiful color and contrast nicely with the
black beans and cilantrol. Together it makes for an attractive
presentation on the plate.

NOTES:
This is a very flavorful and easy salad to make. The cilantro
and the cumin combine to make a tasty dish. It is easy to
make and stays in the refrigerator for about 5 days.

Date: Fri, 10 Jun 94 10:17:04 CDT
From: Gary D Gott

Pinto Bean Delight.

The first evening I made a pot of plain pinto beans and served that with
fresh bread. The next evening I took the remains of the beans put them
in a pot and added

2 onions sauted in a little stock
1 green pepper sauted in the same stock
Added those to the beans and then added
2 cans tomato sauce..unsalted
1 can frozen corn
Spices
1 T. cumin
2 T. chili powder

I made a very large quanity of beans originally….Maybe 3 pounds. I had
about 2 quarts of beans in liquid left when I started the variation.

Title: CHILI CHEESE BITES
Categories: Snacks, Appetizers
Yield: 32 servings

4 tb Butter
5 ea Eggs
1/4 c Flour
1/2 ts Baking powder
1 ds Salt
4 oz Chilies, green, chopped
1 c Cottage cheese, small curd
8 oz Monterey Jack, shredded

Preheat oven to 400. Melt butter in 9″ square pan in
oven. Tip pan to coat bottom with melted butter. In
large bowl, beat eggs. Stir in flour, baking powder,
and salt. Add melted butter; set pan aside. Stir in
chilies, cottage cheese, and cheese. Blend well. Turn
batter into pan. Bake 15 minutes. Reduce heat to 350
degrees. Bake 30-35 minutes longer or until lightly
browned. Cool slightly and cut into small squares.

May be frozen. If you freeze, flash freeze. Flash
freeze means to freeze food uncovered until solid,
then wrap well and return to freezer. Use within 2-3
months. How to thaw: Place on baking sheet. Thaw 1-2
hours at room temperature. Before serving, reheat in
400-degree oven 10 minutes or until hot.

Note: The recipe may be doubled and baked in a 13"x9″
baking dish.

Sylvia’s notes: As usual, I didn’t have the right size
pan, so baked it in two pie pans for 15 minutes at 400
and then 15 minutes at 350. They were just a hair too
well browned. Quite tasty and would work well as a
potluck where they could be kept warm or nuked.

Posted on GEnie by MPGAMES-ASST [Diana]

From the recipe files of Sylvia Steiger, GEnie
THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo
moderator at net/node 004/005

—–