THE BASIC BAGEL

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Warm water (100 to 115
-deg.F)
2 pk Active dry yeast
3 tb Sugar
3 ts Salt
About 5 3/4 cup all-purpose
-flour (unsifted)
3 qt Water with 1 Tbl sugar
Cornmeal
1 Egg yolk beaten with 1 Tbl
-water

Combine water and yeast in the large bowl of an
electric mixer; let stand 5 minutes. Stir in sugar and
salt; gradually mix in 4 cup of the flour. Beat at
medium speed for 5 minutes. With a spoon, mix in about
1 1/4 cups more flour to make a stiff dough. Turn out
on a floured board and knead until smooth, elastic,
and no longer sticky, about 15 minutes; add more flour
as needed (dough should be firmer than for most other
yeast breads). Place in a greased bowl, cover, and let
rise in a warm place until almost doubled, about 40
minutes. Knead dough lightly, then divide into 12
equal pieces. To shape, knead each piece, forming it
into a smooth ball. Holding ball with both hands, poke
your thumbs through the center. With one thumb in the
hole, work around perimeter, shaping bagel like a
doughnut, 3 to 3 1/2 inches across. Place shaped
bagels on a lightly floured board, cover lightly, and
let stand in a warm place for 20 minutes. Bring the
water-sugar mixture to boiling in a 4 or 5 quart pan;
adjust heat to keep it boiling gently. Lightly grease
baking a baking sheet and sprinkle with cornmeal.
Gently lift one bagel at a time and drop into water;
boil about 4 at a time, turning often, for 5 minutes.
Lift out with a slotted spatula, drain briefly on a
towel, and place on the baking sheet. Brush bagels
with the egg yolk glaze and bake in a 400 deg.F oven
for about 35 to 40 minutes, or until well browned and
crusty. Cool on a rack. Makes 12.

WHOLE WHEAT BAGELS —–+—–+—— Follow basic
recipe, omitting sugar; use 3 Tbl honey instead. In
place of the flour, use 2 cups whole wheat, 1/2 cup
wheat germ, and about 2 3/4 cups all-purpose flour.
Mix in all the whole wheat flour and wheat germ and 1
1/4 cups all-purpose flour before beating dough. Then
mix in about 1 1/2 cups more all-purpose flour, knead,
and finish as directed.

PUMPERNICKEL BAGELS *+* Follow basic recipe, omitting
sugar; instead use 3 Tbl dark molasses. In place of
the flour use 2 cups each rye and whole wheat and
about 1 3/4 cups all-purpose flour. Add all the rye
and 1 cup each of the whole wheat and all-purpose
before beating dough. Then add remaining 1 cup of
whole wheat and about 3/4 cup more all-purpose flour,
knead, and finish as directed.

MORE BAGEL VARIETY —-+—–+——- Try adding 1/2
cup instant toasted onion to the whole wheat or basic
bagels; add it to the yeast mixture along with the
sugar and salt. Or sprinkle 1/2 tsp poppy or sesame
seed or 1/4 tsp coarse salt on each glazed bagel
before baking. Or add 1 Tbl caraway seed to
pumpernickel bagels, then sprinkle each glazed bagel
with 1/2 tsp more caraway seed before baking.

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Title: MARY ROGERS’S SOURDOUGH BISCUITS
Categories: Breads
Yield: 4 servings

1/2 c Active Starter
1 c Milk
2 1/2 c Flour
1/3 c Lard or Shortening
1 tb Sugar
3/4 ts Salt
2 ts Baking Powder
1/2 ts Baking Soda
1/4 ts Cream Of Tartar

At bedtime make a batter of the half cup of starter,
cup of milk, and 1 cup of the flour. Let set
overnight if the biscuits are wanted for breakfast. If
wanted for noon, the batter maybe mixed in the morning
and set in a warm place to rise. However, unless the
weather is real warm, it is always all right to let it
ferment overnight. It will get very light and bubbly.
When ready to mix the biscuits, sift together the
remaining cup and a half of flour and all other dry
ingredients except the baking soda. Work in the lard
or shortening with your fingers or a fork. Add baking
soda dissolved in a little warm water to the sponge
and then add the flour mixture. Mix into a soft dough.
Knead lightly a few times to get in shape. Roll out
to about 1/2 inch thickness or a little thicker,and
cut with a biscuit cutter. Place close together in a
9 x 13-inch pan, turning to grease tops. Cover and set
in a warm place to rise for about 45 minutes. Bake in
a 375 degree oven for about 30 to 35 minutes.
Leftovers are good split and toasted in a sandwich
toaster.

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Title: SEITAN POSOLE STEW
Categories: Vegetarian, Stews, Main dish
Yield: 1 stew

1 c Dried posole or canned
-hominy
4-8 cups of water
1 ts Sea salt
1 ea Bay leaf
3 ea Dried chipotle chiles
1 tb Chili powder (optional)
2 tb Corn or olive oil
1 tb Whole cumin seed
1 ea Onion, finely diced
5 cl Garlic, minced
1/2 c Chopped jalapeno peppers
2 c Cooked seitan, cubed
1 tb Mexican oregano
1 ts Sage
2 tb Fresh lime juice

To prepare posole: rince dried posole and soak
overnight (or up to 24 hours). Rince and place in
heavy pot with enough water to cover. Bring to a
boil, then add sea salt, chipolte chiles and bay leaf.
Cook for 3-4 hours, until tender, adding water as
necessary. You can also pressure cook posole for one
hour and simmer for an additional hour. The goal is
to have the posole kernels split open and tender in a
gently flavored broth.

To prepare stew: saute cumin, onions, garlic and
jalapenos in oil with a pinch of sea salt. When cumin
is fragent and onions are translucent, add seitan
cubes and continue to saute until seitan is seared.
Add oregano and sage and saute for one more minute.
Add mixture to posole and continue to cook for one
hour. Taste and adjust seasonings about ten minutes
before finishing. Add lime juice 5 minutes before
finishing. Garnish with chopped tomatoes, avocado and
cilantro. Serve with warm tortillas.

Cook’s note: when using canned posole or hominy,
pre-soak the chipotles and chop finely before adding
with bay leaf and salt. Cook for one hour before
proceeding with the stew directions.

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Title: Jim Crows
Categories: Candies, 1941
Yield: 6 servings

2 Squares unsweetened
-chocolate
2 c Sugar
1/2 c Cold water
1/3 c Corn sirup
1 c Chopped peanuts
1 ts Vanilla

Grate chocolate. Add water, sugar, and sirup. Boil to soft ball
stage (234 – 238 F). Remove from fire. Add peanuts and flavoring.
Cool slightly. Beat until mixture begins to crystalize. Drop by
teaspoonfuls onto waxed paper. Mrs. Bertha E. Thorson, Osage, MI.

MMMMM

Title: NACHOS (FINSAND)
Categories: Appetizers, Diabetic, Microwave
Yield: 36 servings

1/2 c Nacho Cheese Soup
2 tb Water
1 ts Worcestershire Sauce
1 qt Large Corn Chips
2 tb Chopped Pimiento

Combine the cheese soup, water and Worcestershire
sauce in a microwave bowl or measuring cup. Stir to
blend. Cover lightly with wax paper.

With the microwave on HIGH cook for 1 minute, stirring
after 30 seconds.

Place the chips in a shallow microwave platter. Pour
the cheese mixture over the top. Cook in the
microwave, uncovered, for 30 seconds, stirring or
folding to rearrange the chips.

Return to the microwave for 30 to 40 seconds.

Top with the chopped pimiento just before serving. One
Serving: Calories: 166 Carbohydrates: 16

Exchange: 1 bread; 2 fat Source: Diabetic Microwave
Cookbook, by Mary Jane Finsand
Sterling Publishing (1989), ISBN 0-8069-6957-1,
ISBN 0-8069-6960-1 (pbk.)

Shared by: Norman R. Brown

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Tropical Pineapple Banana Shake

Recipe By : Reader’s Digest Live Longer Cookbook
Serving Size : 2 Preparation Time :0:05
Categories : Beverages

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c pineapple — crushed
1 lg banana — quartered
1 c buttermilk* — at room temperature
1 tbsp honey
2 tsps ginger
1 drop coconut extract

In a blender, combine pineapple, banana, buttermilk, honey, ginger, and
coconut extract. Whirl for 1 minute or until smooth. Pour into glasses.

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NOTES : *Buttermilk Substitute: Combine 3 teaspoons vinegar with enough milk
to equal 1 cup.

Title: Raspberry Almond Shortbread Thumbprints
Categories: Cookies
Yield: 42 servings

Cookies
2/3 c Sugar
1 c Butter; softened
1/2 ts Almond extract
2 c All-purpose flour
1/2 c Raspberry jam
Glaze
1 c Powdered sugar
1 1/2 ts Almond extract
2 To
3 ts Water

Recipe by: Land O’Lakes
Preparation Time: 1:00
Preheat oven to 350 degrees. In a large mixer bowl, combine sugar,
butter, and almond extract. Beat at medium speed, scraping bowl often,
until creamy (1 to 2 minutes). Reduce speed to low; add flour. Continue
beating until well-mixed (1 to 2 minutes).

Shape dough into 1″ balls. Place 2 inches apart on cookie sheets. With
thumb, make indentation in center of each cookie (edges may crack
slightly). Fill each indentation with about 1/4 teaspoon jam. Bake for
14 to 18 minutes or until edges are lightly browned. Let stand on cookie
sheet for 1 minute before removing to a wire rack to cool.

In a small bowl, stir together powdered sugar and 1 1/2 teaspoons almond
extract. Gradually stir in enough water to make a thin glaze. Drizzle
over cooled cookies.

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Title: Sichuan Dry-Fried String Beans
Categories: Chinese, Vegetables, Ceideburg 2
Yield: 4 servings

1 tb Dried shrimp
1 tb Preserved Sichuan Preserved
-Vegetable (jar choy)
3 c Peanut oil for deep frying
1 lb String beans, snapped in
-half
1 tb Minced ginger
1 tb Finely chopped garlic
4 oz Ground pork butt
1 Green onion, minced
1 ts Sugar
pn White pepper
2 ts Dark soy sauce
2 tb Chicken stock
A swirl of sesame oil

This green-bean dish is outstanding. The green beans exude aromatic
flavors and have an interesting chewy texture. I do not fry the
beans as long as traditional recipes call for because I want them to
have some texture left.

Cover the dried shrimp with hot water for 30 minutes. Drain. Chop
into the consistency of coarse bread crumbs.

Rinse the Sichuan preserved vegetables with cold water to wash off the
brine and salt; chop into the same texture as the shrimp. In a hot
wok add the oil and heat to 375F.

Deep fry the beans in two or three batches for 2 to 3 minutes or
until they look wrinkled, blistered and khaki color.

Remove all but 1 tablespoon of the oil from the wok. Reheat the wok
over high heat.

Add the ginger and garlic; stir-fry for 15 seconds. Add the pork,
preserved mustard, dried shrimp; stir-fry for 1 minute longer. Poke
and break up the clumps of pork so that it looks crumbled. Add the
green onion, sugar, white pepper and soy sauce; toss together to
blend.

Return the reserved green beans, chicken stock and sesame oil; toss
vigorously over high heat until all liquids are reduced and absorbed,
about 2 to 3 minutes. Serve hot or at room temperature.

Serves 4 to 6.

MMMMM

IMPOSSIBLE TUNA PIE TSPN00B

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Seafood Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 1/2 oz Tuna — drained
1 c Sharp Am. Cheese — shredded
3 oz Cream cheese — cut up
1/4 c Green onions — sliced
2 oz Pimiento — chopped;drained
2 c Milk
1 c Bisquick
4 Eggs
3/4 ts Salt
1 d Nutmeg

Heat oven to 400. Grease pie plate, 10 x 1 1/2". Mix
tuna, cheeses, onions and pimiento in plate. Beat
trmaining ingred. 15 sec. in blender on high or 1
minute with hand beater. Pour into plate. Bake until
knife inserted between center and edge comes out
clean, 35-40 minutes. Cool 5 minutes. Serve with
sliced tomatoes. Serves 6-8. VARIATIONS: Seafood pie:
Substitute 1 pkg (6 oz.) frozen crabmeat or shrimp,
thawed, drained, for the tuna. HIGH ALTITUDE: Bake
45-50 minutes.
~–

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TOMATILLO AND CORN SOUP – CAFE’ ZELO IN CORVA

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups Vegetables
Chili

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 tb Unsalted butter
1 md Onion
5 Tomatillos, husked,
Quartered
1 tb Minced garlic
3 10-oz. packages fresh corn
Kernels, thawed
4 c Chicken stock or canned
Low-salt broth
1 c Peas, frozen, thawed
6 Sprigs fresh cilantro
1 cn (4-oz.) diced green chilies
1/4 c (packed) thawed frozen
Chopped spinach
1 tb Sugar
—–—–
Tortilla chips
Sour cream
Chipped fresh cilantro

Melt butter in heavy large pot over medium-high heat.
Add onion, tomatillos and garlic and saute’ 5 minutes.
Mix in 4 cups corn, 3 cups stock, peas, and cilantro
sprigs. Puree mixture in blender in batches. Return
puree to pot and bring to simmer. Add chilies,
spinach, sugar, remaining corn and remaining 1 cup
stock to soup. Simmer 15 minutes. Season to taste with
salt. (Can be prepared 1 day ahead. Cover and
refrigerate. Bring to simmer before continuing.)

Ladle soup into bowls. Sprinkle with tortilla chips;
top with sour cream and chopped cilantro.

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