Whole Wheat Olive Bread

Recipe By : Nathalie Dupree Cooks (1996) TVFN
Serving Size : 16 Preparation Time :1:00
Categories : Bakery

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup olive oil
1 cup finely chopped onion
2 packages active dry yeast
1 1/4 cup warm water — (105 to 115 degrees)
1 teaspoon honey
1 teaspoon salt
1 cup black olives — coarsely chopped
(Greek or Spanish)
2 tablespoons fresh thyme — finely chopped
2 1/2 cups whole wheat flour
1 1/2 cups bread flour — (1-1/2 to 2)

In a medium skillet, heat the olive oil, add the onions, and cook until soft,
4 or 5 minutes. Set aside to cool.

Dissolve the yeast in the water with the honey. In a medium mixing bowl,
combine the yeast mixture, onion mixture, salt, olives, and thyme and stir
well. Add the whole wheat flour and stir to combine well. Add enough of the
bread flour, 1/2 cup at a time, to make a stiff dough. Turn out onto a floured
surface and knead until smooth and elastic, adding flour as necessary. Place
in an oiled bowl, cover with plastic wrap or in a plastic bag, and set aside
to rise until doubled in bulk, about 1 hour.

Punch down and divide the dough in half. Shape into 2 round loaves, flatten
them slightly, and place them on an oiled baking sheet. Set aside to rise
again until doubled.

Preheat the oven to 375 degrees. Bake 35 to 45 minutes, or until well browned
and the loaves sound hollow when tapped on the bottom. Cool on racks.

Yield: 2 small loaves

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Title: Wheat Mix
Categories: Master mix
Servings: 1

6 c Whole-wheat Flour 3 c Unbleached
All-purpose Flour
1 1/2 c Instant Non Fat Dry Milk 1 T Salt
1 c Sugar 1/2 c Wheat Germ
1/4 c Baking Powder 2 c Vegetable Shortening

In a large bowl, combine whole-wheat flour, unbleached flour, dry milk,
salt, wheat germ, sugar, and baking powder. Mix well. With a pastry
blender, cut in shortening until evenly distributed. Put in a large
airtight container. Label as WHEAT MIX and store in cool, dry, place.
Use within 10 to 12 weeks. Makes about 14 Cups WHEAT MIX.

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Gorgonzola-Chicken Pizza

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pizza Chicken
Main Course

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 tablespoons Olive oil
1/2 teaspoon Pepper — freshly ground
2 teaspoons Olive oil
2 each Clove garlic — sliced
2 tablespoons Butter or margarine
1 pound Frozen bread dough — thawed
3/4 pound Chicken breast — cut into strips
1/4 pound Gorgonzola cheese — crumbled
2 tablespoons Parmesan cheese — grated
1 tablespoon Fresh sage leaves

With 2 tsp oil, grease 14-inch pizza pan; sprinkle with cornmeal. In
skillet, over medium heat, melt butter in remaining oil; saute chicken,
sage, pepper and salt 3 minutes. Remove. In drippings, saute onions
and
garlic 30 minutes. Preheat oven to 450o F. Pat dough into pizza pan;
fold
edges under 1/4 inch. Bake 5 minutes. Sprinkle with onions, then chicken

and cheeses; bake 10 minutes, until golden.

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Title: Orange Crush Sherbet
Categories: Desserts, Fruits, Ice cream
Yield: 16 servings

2 cn Sweetened condensed milk
6 cn Orange soda, 12 oz each
20 oz Crushed pineapple

Combine sweetened condensed milk, orange soda and pineapple in bowl;
mix well. Chill overnight. Pour into ice cream freezer container.
Freeze according to manufacturer’s instructions. Yield: 16 servings.

MMMMM

Marcee’s Hot Cucumbers Phreelee

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Vegetables Korean

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 Cucumbers
5 Chopped green onions
4 large Cloves of garlic
Sesame oil
1/4 cup Soy sauce
1/4 cup White vinegar
1 teaspoon Korean chile powder — (Mexican won’t do, g
from Asian food shop)

Slice ends off the cucumbers and rub against the ends to get the bitterness
out. (A white frothy paste will form). Peel cucumbers and slice in about 1/8th
inch slices. Add finely chopped garlic and green onions.

Add approximately 1/4 cup soy sauce and 1/4 cup white vinegar with 1
tablespoon sesame oil. Add 1/4 teaspoons chile powder at a time and add more
for taste. Marinate, chill and serve. Recipe can be doubled easily.

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Title: Company Casserole
Categories: Casseroles, Turkey
Yield: 9 servings

8 oz Pkg. noodles
1 lb Ground turkey
3 T Butter
16 oz Tomato sauce (2 16 oz. cans)
1 T Chopped green bell pepper
2 T Butter
1 c Cottage cheese
8 oz Cream cheese
1/4 c Thick sour cream
1/2 c Grated onion

Cook noodles, brown turkey in 3 T. butter, stir in tomato sauce.
Remove from heat and add other ingredients; mix well. Pour into 2
quart casserole dish and bake at 350 degrees for 30 minutes. Pour
melted butter over before serving.

Notes: The original recipe calls for ground beef but it’s just as
good with turkey (can’t tell the difference). I also use fat free
sour cream and low fat cottage cheese and low fat cream cheese and
it’s great!

MMMMM

Title: Chicken Soup with Potato Dumplings (GFDM86A)
Categories: Soups, Poultry
Yield: 6 servings

1/4 c Onion; chopped
1 T Vegetable oil
2 c Chicken; cut up, cooked
1 c Carrots; sliced
1 1/2 c Bisquick
1 T Green onion; chopped w/ top
1/4 c Milk
1 ea Garlic; crushed clove
6 c Chicken broth
1 c Celery; sliced
1/4 t Sage; dried, crushed leaves
1 c Mashed potatoes; cold
1/8 t Pepper

The first 8 ingredients (onion to sage) make up the soup. Cook onion
and garlic in oil in 4 qt. Dutch oven, stirring frequently, until
golden brown. Add broth, checken, celery, carrots, and sage. Heat to
boiling. Prepare the potato dumplings by mixing the Bisquick, mashed
potatoes, green onion, pepper, and milk until a soft dough forms.
Beat vigorously 30 seconds. Knead about 2 minuted or until smooth,
adding more baking mix if necessary. Roll dough into 18 balls, about
1 1/2 inches in diameter. Drop the dumplings into the boiling soup.
Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes
longer. Each serving has 305 calories. Annette Thompson.

MMMMM

Creme Brulee

Recipe By : Food and Wine – Dec85
Serving Size : 8 Preparation Time :0:00
Categories : Desserts

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 Cups Heavy Cream
1 Vanilla bean
Pinch Salt
8 Egg yolks
3/4 Cup Sugar
2 Tablespoons Sugar
8 Tablespoons Brown sugar

Preheat the oven to 300F. In a heavy medium saucepan, combine the cream,
vanilla bean and salt. Warm over moderate heat until the surface begins
to shimmer, about 5 minutes. In a large bowl, stir the egg yolks and
sugar until blended. Pour in the hot cream and stir gently to avoid
forming air bubbles. Strain the custard into a large measuring glass and
skim off and surface air bubbles. (Rinse the vanilla bean and reserve for
future use.) Place 8 3/4-cup ramekins in a roasting pan. Pour the custard
into the ramekins, filling them up to the rim. Place the roasting pan in
the oven and pour in enough warm water to reach halfway up the sides of
the ramekins. Cover loosely with foil and bake for 1 1/4 hours, or until
the custard is firm around the edges. (It may still be wobbly in the
center but it will firm up as it chills.) Remove the ramekins from the
water bath and let cool.

Cover and refrigerate until cold, at least 3 hours. (The custards can be
prepared to this point up to 2 days ahead. If small pools of liquid
develop on the surfaces, blot with a paper towel before
proceeding.)Preheat the broiler or a salamander. Set the ramekins on a
baking sheet. Sieve 1 tablespoon of brown sugar over the top of each
custard in a thin layer. Using a spatula or knife, spread the sugar
evenly. Broil the custards as close to the heat as possible until the
sugar is caramelized, 30 seconds to 2 minutes; watch carefully. Let cool
and serve immediately or refrigerate for up to 4 hours.

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Title: CAPPUCCINO TORTE
Categories: Chocolate, Desserts
Yield: 12 servings

-DENISE BRADSHAW BDGM08B

———————————–CRUST———————————–
4 Whole graham crackers
1/2 c Chopped walnuts
1/2 c Slivered almonds
1/4 c Sugar
Salt
5 tb Unsalted butter; Melted

——————————–FUDGE LAYER——————————–
2 c Whipping cream
1 lb Semisweet choc; chopped
2 tb Light corn syrup
1/2 c Unsalted butter; cut up

——————————CAPPUCCINO LAYER——————————
2 1/2 c Brown sugar
1/2 c Water
6 Egg yolks
1 1/2 c Unsalted butter/room temp
4 oz Unsweetened choc.melted**

*espresso dissolved in 1 ts hot water **chocolate is chpped, melted, then
cooled to lukewarm

CRUST – Preheat oven to 350. Butter 10″ springform pan. Grind graham
crackers to crumbs in processor. Add nuts, sugar andsalt; chop coarsely.
Add butter process until crumbs are evenlymoistened. Press crumbs into
bottom of prepared pan. Bake until edges begin to brown, about 15 min.
Cool.

FUDGE LAYER – Bring cream to a boil in heavy med. saucepan. Reduce heat to
low. Add chocolate, stir until melted. Remove from heat. Mix in corn syrup;
add butter (that was cut into eighths) one piece at a time, stirring until
smooth. Cool to lukewarm, stirring occasionallly. Pour fudge into cooled
crust. Refrigerate until firm, about 2 hours.

CAPPUCCINO LAYER – Cook sugar and water in heavy med. saucepan over very
low heat until thick. With mixer running, gradually pour boiling syrup into
yolks (do not scrape saucepan). continue to beat until yolk mixture is
cool, about 15 minutes. Reduce mixer speed to medium. Mix in butter 1 tb at
a time. Add espresso mixture, then melted chocolate. spread buttercream
over chilled duge layer. Cover pan loosely with waxed paper ~ refrigerate
overnight.

TO SERVE – Run small sharp knife around sides of pan. Carefully release
springform pan sides. May be served with whipped cream

Adapted from Bon Appetit, Oct. 1990

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Title: California Almond Pilaf
Categories: Side dish
Yield: 6 servings

1 c Uncooked brown rice
1/4 c Seedless raisins
1 tb Dehydrated chopped onion
2 ts Chicken bouillon granules
1 tb Butter or margarine
1/4 ts Ground white pepper
2 c -Water, or up to…
2 1/4 c Water
1/3 c Slivered almonds; toasted

Combine all ingredients except almonds in 2 to 3-quart saucepan. Bring to
a boil; stir once or twice. Reduce heat, cover, and simmer 45 to 50
minutes, or until rice is tender and liquid is absorbed. Remove from
heat. Add almonds and fluff with fork.

Microwave Oven Instructions: Combine all ingredients except almonds in
deep microproof baking dish. Cover and cook on HIGH (maximum power) 5
minutes or until boiling. Reduce setting to MEDIUM (50% power) and cook
30 minutes. Add almonds and fluff with fork.

Each serving provides:
* 198 calories
* 4.3 g. protein
* 6.7 g. fat
* 31.3 g. carbohydrate
* 409 mg. sodium
* 6 mg. cholesterol

Source: Brown Rice
Reprinted with permission from The USA Rice Council
Electronic format courtesy of Karen Mintzias

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