Title: Whole Wheat Bagels
Categories: Breads
Yield: 12 servings

2 pk Dry yeast
2 c Warm water (105-115 degrees)
2 tb Honey
2 c Whole wheat flour
1 1/2 ts Salt
3 c All-purpose flour
= to 3 1/2, divided
3 1/2 qt Water
1 ts Salt
Sesame seeds

Recipe by: Southern Living
Preparation Time: 0:45
Dissolve yeast in warm water in a large bowl; let stand 5
minutes. Add honey, stirring well. Stir in 2 cups whole
wheat flour and 1-1/2 teaspoons salt; mix well. Gradually
stir in enough all-purpose flour to make a soft dough. Turn
dough out onto a heavily floured surface (dough will be
sticky), and knead until smooth and elastic (8 to 10
minutes). Place dough in a well-greased bowl, turning to
grease top. Cover dough, and let rise in a warm place (85
degrees), free from drafts, 1-1/2 hours or until doubled in
bulk.

Punch dough down, and divide dough into 12 equal pieces.
Roll each into a smooth ball. Cut with 1-inch cutter or
punch a hole in the center of each ball with a floured
finger. Gently pull dough away from center to make a 1- to
1-1/2-inch hole. Place shaped bagels on lightly greased
baking sheets. Cover and let rise 15 minutes. Broil
bagels 5 inches from heat 2 minutes on each side or until
lightly browned. Bring water and 1 teaspoon salt to a boil
in a large Dutch oven. Reduce heat, and simmer bagels 3
minutes on each side. Place bagels on lightly greased
baking sheets. Sprinkle with sesame seeds; lightly press
seeds into bagels. Bake at 425 degrees for 20 to 25
minutes or until golden brown. Yield: 1 dozen.

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BREADMAKER HINTS #2 REV

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Info/tips

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Judy Garnett pjxg05a

I’ve found that I can use butter, margarine, diet margarine
(although it does add a little moisture), olive oil, etc. for the
fat. I add 3 T. buttermilk powder to many of the recipes. I add it on
top of the flour, but I have heard that many people add it right
after the yeast. Eggbeaters and dry egg substitutes work fine, too. I
often add 1/2 cup of sourdough starter to my breads. I have 3
starters: white sourdough, potato (sweet bread) starter, and whole
wheat starter. I decrease the water or milk called for in recipes
when I add a starter.
Although the DAK takes 3 c flour, you can use more if you are making
whole wheat or other dark breads because it doesn’t rise as much. If
you are making rye or pumpernickel, your bread will be a smaller,
denser loaf when baked. If you are adding nuts or raisins to your
recipe, shake them in a baggie with about 2 tsp. flour BEFORE adding
them to the dough. The time to add them is towards the END of the
second cycle when you hear the beeps. Raisins add a little moisture
to the dough so you’ll probably need a tad more flour after adding
them in order for the dough not to be sticky.
I know that there are gadgets out now to help with slicing
Breadmaker Bread, however I still use my trusty electric knife to
slice it. Since my Breadmaker makes round bread, I slice it in half
vertically first and then slice each half into slices. After it has
COMPLETELY cooled, I store it in baggies. The first day, I just leave
it on the counter. After that, I store it in the refrig. or freezer.

– – – – – – – – – – – – – – – – – –

Orange-Melon Sorbet

Recipe By : First Magazine, 1986 [McEdition by patH oct 96]
Serving Size : 6 Preparation Time :1:00
Categories : Dessert Fruit
Iced

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
5 cups cantaloupe — cubed
1/2 cup sugar
5 tablespoons honey
2 teaspoons fresh lemon juice — or

This is a refreshing dessert; serve from 6 to 12; vary the size of the scoop
and garnish with a mint leaf. Use any orange-flesh melon; about 4 lbs will
yield 5 cups cubed).

Peel and seed melon and cut into chunks. Puree melon with sugar, honey and
lemon juice in a food processor.

Freeze in an ice-cream maker as usual; about 20 to 30 minutes.

Or: simply place the mixture in a shallow metal pan and freeze until firm.
Transfer to a food processor and process until smooth and fluffy. Serve
immediately, or return to the freezer until serving time. For the best flavor,
ices should be served within 2 to 3 days. Use waxed paper or saran wrap
prevent the top from drying during storage.

– – – – – – – – – – – – – – – – – –

Title: Pasta Fagioli (Italian Bean Soup)
Categories: Soups, Pasta, Italian
Yield: 4 Servings

1 Carrot; chopped
1 Onion; chopped
1 Rib celery; chopped
4 Strips bacon; chopped
1 Clove garlic; chopped
1 tb Olive oil
1 cn Tomatoes; chopped (28 oz.)
1 cn Chicken broth; not condensed
1 1/2 c Water
1 cn White beans; (19 oz.)
2 tb Parsley; chopped
1/2 c Ditalini pasta; cooked

In a large pot, saute carrot, onion, celery, bacon
and garlic lightly in olive oil. Add tomatoes, water
and broth. Simmer for 1/2 hour. Add parsley, beans and
pasta. Heat through.

—–

Title: FRUITY GREEN SALAD
Categories: Salads, Fruits, Kooknet
Yield: 8 servings

———————————-DRESSING———————————-
3 tb Sugar
2 tb Apple Cider Vinegar
1/4 ts Dry Mustard
1/8 ts Salt
1/4 c Vegetable Oil

———————————–SALAD———————————–
20 oz Bundles Fresh Spinach
1 c Fresh Blueberries
3 Oranges
1/2 c Pecans or Slivered Almonds

Combine sugar, vinegar, dry mustard, salt and oil in a small mixing bowl.
Set aside. Break off stems from spinach leaves. Wash;drain in colander. Dry
on paper towels. Tear spinach into bite-sized pieces and place in a salad
bowl. Wash blueberries; drain. Meanwhile, peel and section oranges; cut
into thirds. Add oranges, blueberries, and nuts to spinach. Pour dressing
over salad. Toss lightly to mix.

Source: Medford Mail Tribune, 21 June 1994 Typed by Katherine Smith

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Title: RUM BALLS II
Categories: Candies, Usenet
Yield: 1 Batch

4 oz Chocolate, semi-sweet
1 T Cream, whipping
2 T Rum
1 1/3 c Sugar, icing (sifted)
3 oz Chocolate vermicelli
-(or less)

Over slow heat, melt the chocolate and stir in cream
and rum. Beat in the icing sugar until mixture is
fairly stiff. Roll into small balls and coat with the
chocolate vermicelli. Place on a cookie sheet and
refrigerate for several hours.

NOTES:

* Chocolate rum truffles — My mother makes this
recipe. It is very simple and easy. Yield: makes 16.

: Difficulty: easy.
: Time: 15 minutes preparation, several hours cooling.
: Precision: approximate measurement OK.

—–

Coffee Orange Fudge Cake *

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bundt Cakes Chocolate
Alcohol Cake Mix

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–PATTI – VDRJ67A—–
1 package German chocolate cake mix
8 ounces Sour cream
1/2 cup Cooking oil
1/2 cup Water
4 Eggs
4 ounces Chocolate fudge pudding inst
1/4 cup Coffee liqueur
2 tablespoons Orange peel
1 teaspoon Cinnamon
12 ounces Semi-sweet chocolate chips
Confectioners sugar (opt)

Grease and flour a 10″ fluted tube pan. In a large bowl, combine the cake mix,
sour cream, oil, water, eggs, pudding mix, liqueur, orange peel and cinnamon.
Beat with an electric mixer on low speed until blended, scraping sides of bowl
constantly. Beat on medium speed for 4 minutes. Stir in chocolate chips.
Pour into prepared pan. Bake in 350~ oven for 50-60 minutes or until tested
done. Cool on wire rack.
Remove from pan. Sprinkle with confectioners’ sugar if desired.

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Title: Slow-Poke Jambalaya
Categories: Diabetic, Crockpot, Vegetables, Poultry, Main dish
Yield: 6 servings

1 Bell pepper,chopped 1/8 t Cayenne
1 Onion,chopped 1/2 t Salt
2 Med tomatoes,chopped 4 oz Smoked sausage,chopped
1 c Chopped celery 8 oz Chicken breast,chopped
1 Clove garlic,crushed 2 c Beef broth or bouillon
2 tb Minced parsley 1/2 lb Cooked shelled shrimp
2 t Chopped thyme leaves 1 c Cooked rice
2 t Oregano leaves,chopped

Shell shrimp, halve lengthwise.
In slow cooker,combine all ingred. except shrimp rice. Cover
cook on low 9-10 hours. Turn slow cooker on high, add cooked shrimp
cooked rice. Cover; cook on high 20-30 minutes. Source: “Crockery
Favorites” by Mable Hoffman The Hamilton Journal From Robbie
Shelton’s Database.

MMMMM

SOUR CREAM LEMON PIE

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Sugar
3 1/3 tb Cornstarch
1 tb Lemon rind, grated
1/2 c Fresh lemon juice
3 ea Egg yolks, slightly beaten
1 c Milk
1/4 c Butter
1 c Cultured sour cream
1 ea BAKED 9-inch pie shell
1 c Heavy whipping cream, whippe
1 x Lemon twists for garnish

Combine sugar, cornstrach, lemon rind, juice, egg
yolks, and milk in heavy saucepan; cook over medium
heat until thick. Stir 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.
From Massachusetts Dairy Sampler by Massachusetts
Dairy Industry
Promotion, Inc.

– – – – – – – – – – – – – – – – – –

Title: Spanish Omelet
Categories: Eggs Main dish Mexican Vegetables
Servings: 4

3 c Potatoes; *
1/2 c Onion; Chopped, 1 Md.
3/4 ts Salt
1/4 ts Red Pepper; Crushed, **
2 tb Vegetable Oil
6 ea Eggs; Large, Beaten
1/3 c Milk
1/2 ts Salt
1/8 ts Pepper

* Potatoes should be peeled and finely chopped. 2 Large Potatoes
should give you the 3 cups needed.
** 1/4 tsp of crushed pequin chiles should be used where they are
available.
————————————————————————–

Combine the potatoes, onion, the 3/4 tsp of salt and the crushed chiles.
Heat the oil in a 10-inch ovenware skillet (cast iron). Add the potato
mixture to the skillet, cover and cook over medium heat until tender,
about 12 to 15 minutes, stirring occasionally. Combine the eggs, milk,
the 1/2 tsp salt and pepper. Pour the mixture over the potatoes in the
skillet. Reduce the heat, cover and cook over low heat for about 8 to 10
minutes or until the eggs are nearly set. Uncover the skillet and place
under the broiler, 3 to 4-inches from the heat, for 2 to 3 minutes until
the top is set.

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