6 oz. orange juice
1 cup milk
4 T. sugar
1 t. vanilla
10-12 Ice cubes
Blend and enjoy!
Barbecued Turkey (Eating Your Way Through the Manti Temple Pageant)
For 5 lbs. boneless turkey breast (or chicken)
1 cup oil
2 cups Seven-up
1 c. soy sauce
1/2 T. horseradish
1/2 T. garlic powder
Marinate in a plastic container with a cover. Combine all ingredients and stir thoroughly making sure of a good mixture. Marinate for 18 to 24 hours in refrigerator before barbecuing. Barbecue slowly, do not overcook or burn. Turn frequently, dipping into barbecue sauce with each turn of the meat. Cook until meat is white when cut with a knife.
1 cup oil
2 cups Seven-up
1 c. soy sauce
1/2 T. horseradish
1/2 T. garlic powder
Marinate in a plastic container with a cover. Combine all ingredients and stir thoroughly making sure of a good mixture. Marinate for 18 to 24 hours in refrigerator before barbecuing. Barbecue slowly, do not overcook or burn. Turn frequently, dipping into barbecue sauce with each turn of the meat. Cook until meat is white when cut with a knife.
Louisa May Alcott's Apple Slump
4 to 6 tart apples (3 cups sliced)
1/4 c. firmly packed brown sugar
1/4 t. nutmeg
1/4 t. cinnamon
1/4 t. salt
1 1/2 c. flour
2 t. baking powder
1/2 t. salt
1/2 c. sugar
1 egg (well beaten)
1/2 c. milk
1/2 c. melted butter
Pare, core, and slice the apples. Preheat oven to 350 degrees. Grease with butter the inside of a 1 1/2 quart baking dish. Put into the dish the sliced apples and brown sugar, nutmeg, cinnamon, and 1/4 t. salt. Bake apples uncovered until they are soft, about 20 minutes. While the apples are baking, sift together into a bowl the flour, baking powder, 1/2 t. salt and sugar. Mix into this the beaten egg, milk and melted butter. Stir gently Spread this mixture over the apples and continue baking--until the top is brown and crusty (abt 25 minutes) Serve with whipped cream. Serves 6
from Orchard House, Concord, Massachusetts
Orchard House, 19th century home of the Alcotts was the setting for Little Women. Today the house is a National Historic Landmark visited by people worldwide. It's worth the time to go!
1/4 c. firmly packed brown sugar
1/4 t. nutmeg
1/4 t. cinnamon
1/4 t. salt
1 1/2 c. flour
2 t. baking powder
1/2 t. salt
1/2 c. sugar
1 egg (well beaten)
1/2 c. milk
1/2 c. melted butter
Pare, core, and slice the apples. Preheat oven to 350 degrees. Grease with butter the inside of a 1 1/2 quart baking dish. Put into the dish the sliced apples and brown sugar, nutmeg, cinnamon, and 1/4 t. salt. Bake apples uncovered until they are soft, about 20 minutes. While the apples are baking, sift together into a bowl the flour, baking powder, 1/2 t. salt and sugar. Mix into this the beaten egg, milk and melted butter. Stir gently Spread this mixture over the apples and continue baking--until the top is brown and crusty (abt 25 minutes) Serve with whipped cream. Serves 6
from Orchard House, Concord, Massachusetts
Orchard House, 19th century home of the Alcotts was the setting for Little Women. Today the house is a National Historic Landmark visited by people worldwide. It's worth the time to go!
Quinoa Salad (like Flat Iron Grill's)
Arugula
Goat Cheese
Quinoa
Dried Currants
Minced onion, cucumber, and pepper
Dressing
3-4 T. Champagne vinegar (could use Trader's Joe's)
2 T. toasted walnuts (ground)
1/2 c. olive oil
Stone ground mustard
shallots
1 T. or more lemon juice
salt and pepper
Goat Cheese
Quinoa
Dried Currants
Minced onion, cucumber, and pepper
Dressing
3-4 T. Champagne vinegar (could use Trader's Joe's)
2 T. toasted walnuts (ground)
1/2 c. olive oil
Stone ground mustard
shallots
1 T. or more lemon juice
salt and pepper
Play Dough (for hours of fun--not to eat)
PLAY DOUGH RECIPES, MODELING CLAY, AND PASTE
Play Dough
3 c. flour
1 c. salt
1 1/4 c. cold water
1 T. cooking oil
food coloring, if desired
or
2 T. alum
1 T. oil
1 c. salt
4 cups flour
2 cups cold water
food coloring, if desired
This is a dough that can be made by children. Mixing and kneading is fun for them. Let them do it. Store in refrigerator after it is made.
Play Clay
Small amount
2 c. backing soda ( 1 1 lb box)
1 c. cornstarch
1 1/4 c. cold water
Large amount
3 lbs. soda
1 lb. cornstach
1 qt of water
1. Whisk together the baking soda and cornstarch in saucepan.
2. Mix in water and bring to boil, stirring constantly
3. Cook a minute longer or until mixture resembles moist, mashed potatoes.
4. Remove immediately from the heat (overcooking makes clay crumbly) and turn onto a plate
5. Cower with a damp cloth and when cool, knead (knead as soon as it is cool enough to handle.)
6. Store in plastic bag.
Modeling Clay
1 c. salt
1/2 c. water
1/2 c. cornstarch mixed with 1/2 c. cold water.
1. Mix the 1 cup salt and the 1/2 cup water and simmer two minutes>
2. Mix the 1/4 c. cornstarch with 1/2 cup cold water. Add the hot salt water mixture to the cornstarch mixture.
3. Stir very hard.
4. When cool enough, knead to bring to proper consistency for modeling.
Paste
1 t. flour
2 t. cornstarch
1/4 t. alum
3 oz. water
1. Mix dry ingredients and add water.
2. Cook in double boiler until it thickens
3. Keep covered. Makes 1/3 c. Thin with water, if necessary.
Play Dough
3 c. flour
1 c. salt
1 1/4 c. cold water
1 T. cooking oil
food coloring, if desired
or
2 T. alum
1 T. oil
1 c. salt
4 cups flour
2 cups cold water
food coloring, if desired
This is a dough that can be made by children. Mixing and kneading is fun for them. Let them do it. Store in refrigerator after it is made.
Play Clay
Small amount
2 c. backing soda ( 1 1 lb box)
1 c. cornstarch
1 1/4 c. cold water
Large amount
3 lbs. soda
1 lb. cornstach
1 qt of water
1. Whisk together the baking soda and cornstarch in saucepan.
2. Mix in water and bring to boil, stirring constantly
3. Cook a minute longer or until mixture resembles moist, mashed potatoes.
4. Remove immediately from the heat (overcooking makes clay crumbly) and turn onto a plate
5. Cower with a damp cloth and when cool, knead (knead as soon as it is cool enough to handle.)
6. Store in plastic bag.
Modeling Clay
1 c. salt
1/2 c. water
1/2 c. cornstarch mixed with 1/2 c. cold water.
1. Mix the 1 cup salt and the 1/2 cup water and simmer two minutes>
2. Mix the 1/4 c. cornstarch with 1/2 cup cold water. Add the hot salt water mixture to the cornstarch mixture.
3. Stir very hard.
4. When cool enough, knead to bring to proper consistency for modeling.
Paste
1 t. flour
2 t. cornstarch
1/4 t. alum
3 oz. water
1. Mix dry ingredients and add water.
2. Cook in double boiler until it thickens
3. Keep covered. Makes 1/3 c. Thin with water, if necessary.
Favorite French Dressing from Kaye Calvert
1 c. ketchup
2/3 c. vinegar
1 c. oil
1/2 c. sugar
1 med. chopped fine onion
1 whole chopped fine garlic
Juice 1/2 lemon
1 t. salt
1 t. paprika
1 t. dry mustard
pepper to taste
Put in quart jar and shake well. Or put in blend tec and blend well. Season 24 hours and enjoy on salad.
2/3 c. vinegar
1 c. oil
1/2 c. sugar
1 med. chopped fine onion
1 whole chopped fine garlic
Juice 1/2 lemon
1 t. salt
1 t. paprika
1 t. dry mustard
pepper to taste
Put in quart jar and shake well. Or put in blend tec and blend well. Season 24 hours and enjoy on salad.
Egyptian-Style Lentil Soup (from the Mediterranean Vegan Kitchen by Donna Klein) from Wendy
1 small red onion (about 4 ounces) sliced into very thin rings (optional)
4 tablespoons extra-virgin olive oil
2 medium yellow onions (about 6 ounces each) coarsely chopped
5 ounces (about 2 1/2 small) carrots, coarsely chopped
1 stalk celery, coarsely chopped
2 large cloves garlic, finely chopped
1 1/2 teaspoons cumin seeds
1 teaspoon fennel seeds
4 cups vegetable broth (use the recipe posted above, or low sodium canned)
4 cups of water
1/2 cups of lentils, rinsed and picked over
1 small dried hot red chili pepper, left whole, or cayenne pepper to taste (optional)
salt and freshly ground black pepper, to taste
juice of 1/2 large lemon (about 2 tablespoons)
lemon wedges (optional)
Prehead the oven to 425F (220C). Place the red onion in a pan and toss with 2 T oil. Cover the pan tightly with foil and bake for 15 min or until soften and fragrant. (For your health, I don't recommend using foil - use a lid instead) Remove from the oven an let stand, covered, until ready to use.
Meanwhile, in a large stockpot, heat the remaining oil over medium-low heat. Add the yellow onions, carrots, celery, garlic, cumin, and fennel seeds and cook, stirring occasionally until the vegetables are tender, about 15 minutes. Add the broth, water, lentils and chili if using, season lightly with salt and pepper. Bring to the boil over medium-high heat. Immediately reduce the heat partially cover, and simmer gently for 30 minutes, stirring occasionally.
Uncover and simmer for 15 more minutes, stirring occasionally or until the lentils are very tender and the broth is slightly thickened. Remove and discard the chili. Stir in the reserved red onion and the lemon juice. Season with additional salt and pepper as necessary. Serve hot, passing the lemon wedges separately if desired.
Brisket with Dill
Brisket from Diane (best next-door neighbor)
3 T. Avocado Oil
4-5 lb. brisket
2 t. salt
1/4 t. pepper
1 T. water
1-2 onions, thinly sliced
pinch of dill seeds
Brown roast well and then put in dutch oven fatty-side down. Add salt, pepper, and dill. Cover with onion slices and add water and put on lid.
Cook for 6 to 12 hours on simmer or 4-5 hours in the oven at 325 degrees. When you slice the brisket, take off layer of fat. Meat is even better when sliced and put back in pot juices. However, you can make yummy noodles in the pot juices. Add about a cup of water and add noodles to boiling juices and water. Cover and turn down and cook until done, abt. 30 minutes. Check every 5-10 minutes to see if noodles need more water. Add about a a half a cup at a time.
Serve on large platter with meat evenly sliced surrounded by noodles with a little parsley.
3 T. Avocado Oil
4-5 lb. brisket
2 t. salt
1/4 t. pepper
1 T. water
1-2 onions, thinly sliced
pinch of dill seeds
Brown roast well and then put in dutch oven fatty-side down. Add salt, pepper, and dill. Cover with onion slices and add water and put on lid.
Cook for 6 to 12 hours on simmer or 4-5 hours in the oven at 325 degrees. When you slice the brisket, take off layer of fat. Meat is even better when sliced and put back in pot juices. However, you can make yummy noodles in the pot juices. Add about a cup of water and add noodles to boiling juices and water. Cover and turn down and cook until done, abt. 30 minutes. Check every 5-10 minutes to see if noodles need more water. Add about a a half a cup at a time.
Serve on large platter with meat evenly sliced surrounded by noodles with a little parsley.
Butternut Squash Soup With Corn
2 T. olive oil or avocado oil
1 ½ lbs. butternut squash, peeled, seeded, and cut into 1 inch chunks (abt 5 cups)
1 medium onion, chopped
1 box (10 oz) frozen corn kernels, thawed
2 cloves of garlic, minced
1 ½ t. curry powder
coarse salt and ground pepper
2 cans chicken broth
½ c. heavy cream
1 ½ lbs. butternut squash, peeled, seeded, and cut into 1 inch chunks (abt 5 cups)
1 medium onion, chopped
1 box (10 oz) frozen corn kernels, thawed
2 cloves of garlic, minced
1 ½ t. curry powder
coarse salt and ground pepper
2 cans chicken broth
½ c. heavy cream
In a large heavy pot, heat oil over medium-high; add squash
and onion. Cook until onion is soft,
about 6 minutes. Add corn and curry
powder; cook until curry is fragrant, abt 2 min. Season with salt and pepper. Add broth and simmer until squash is tender,
abt 25 min. In a blender, blend half the
soup until smooth. Return to pot and
stir in cream; heat through over medium-low (do not boil)
Grandma Mildred's Sloppy Joes
1/2 c. or more chopped onions
1/4 c. chopped bell pepper (optional)
2 cans chicken gumbo soup (or 1 can)
4 T. or more catchup
2 T. good mustard
dump of Worcestershire sauce
salt and pepper
Fry meat and onions
Add other ingredients and cook slowly for at least 1/2 hour.
1/4 c. chopped bell pepper (optional)
2 cans chicken gumbo soup (or 1 can)
4 T. or more catchup
2 T. good mustard
dump of Worcestershire sauce
salt and pepper
Fry meat and onions
Add other ingredients and cook slowly for at least 1/2 hour.
Asian Chicken Kabobs -- Rebecca Abbott
1 1/2 to 2 lbs. chicken cut into 1 inch cubes
Marinade:
4 T. oil
2 T. sesame oil
1/4 c. soy sauce
6 small garlic cloves, minced
l inch piece of fresh ginger root, peeled and grated
2 green onions, white and light green parts chopped
1/4 c. chopped fresh parsley or cilantro
whisk together
Place marinade in gallon size Ziploc with chicken cubes. Seal bag and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 and up to 12 hours.
Place on skewers that have been soaked in water with veggies that have been brushed with olive oil and salted (zucchini, mushrooms, onions, peppers, cherry tomatoes). Grill over high heat turning each kabob one quarter turn very 2 minutes, until chicken and veggies are lightly browned and meat is fully cooked, about 8 minutes. Serve with rice.
Marinade:
4 T. oil
2 T. sesame oil
1/4 c. soy sauce
6 small garlic cloves, minced
l inch piece of fresh ginger root, peeled and grated
2 green onions, white and light green parts chopped
1/4 c. chopped fresh parsley or cilantro
whisk together
Place marinade in gallon size Ziploc with chicken cubes. Seal bag and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 and up to 12 hours.
Place on skewers that have been soaked in water with veggies that have been brushed with olive oil and salted (zucchini, mushrooms, onions, peppers, cherry tomatoes). Grill over high heat turning each kabob one quarter turn very 2 minutes, until chicken and veggies are lightly browned and meat is fully cooked, about 8 minutes. Serve with rice.
Olive Garden Breadsticks by Todd Wilbur
to see his post--go to: Olive Garden Breadsticks
http://abcnews.go.com/recipePrint?id=11745412&format=fullpag
Anyone who loves Olive Garden is probably also a big fan of the
bottomless basket of warm, garlicky breadsticks served before
each meal at the huge Italian casual chain. My guess is that the
breadsticks are proofed, and then sent to each restaurant, where
they are baked until golden brown, brushed with butter and
sprinkled with garlic salt. Getting the bread just right for a
good clone was tricky -- I tried several different amounts of
yeast in all-purpose flour, but then finally settled on bread
flour to give these breadsticks the same chewy bite as the
originals. I discovered that the two-stage rising process is also
a crucial step to making the perfect Top Secret Recipe for these
very popular soft breadsticks.
3/4 teaspoon active dry yeast
1 cup plus 1 tablespoon warm
water (105 to 115 degrees F)
16 ounces bread flour (3 cups)
1 1/2 teaspoons salt
1/4 cup (1/2 stick) butter, softened
On top:
2 tablespoons butter, melted
1/2 teaspoon garlic salt
measuring cup and let the mixture sit for 5 minutes, or until it
becomes foamy on top.
Combine the flour and salt in a large bowl. Use the paddle
attachment on a stand mixer to mix the softened butter into the
flour. If you don't have a stand mixer, use a mixing spoon to
http://abcnews.go.com/recipePrint?id=11745412&format=fullpag
Olive Garden's Breadsticks
From the Kitchen of Todd Wilbur
Servings: Over 8
Difficulty: Easy
Cook Time: Over 120 min
bottomless basket of warm, garlicky breadsticks served before
each meal at the huge Italian casual chain. My guess is that the
breadsticks are proofed, and then sent to each restaurant, where
they are baked until golden brown, brushed with butter and
sprinkled with garlic salt. Getting the bread just right for a
good clone was tricky -- I tried several different amounts of
yeast in all-purpose flour, but then finally settled on bread
flour to give these breadsticks the same chewy bite as the
originals. I discovered that the two-stage rising process is also
a crucial step to making the perfect Top Secret Recipe for these
very popular soft breadsticks.
Ingredients
2 tablespoons granulated sugar
3/4 teaspoon active dry yeast
1 cup plus 1 tablespoon warm
water (105 to 115 degrees F)
16 ounces bread flour (3 cups)
1 1/2 teaspoons salt
1/4 cup (1/2 stick) butter, softened
On top:
2 tablespoons butter, melted
1/2 teaspoon garlic salt
Directions
Dissolve the sugar and yeast in the warm water in a small bowl or measuring cup and let the mixture sit for 5 minutes, or until it
becomes foamy on top.
Combine the flour and salt in a large bowl. Use the paddle
attachment on a stand mixer to mix the softened butter into the
flour. If you don't have a stand mixer, use a mixing spoon to
combine the butter with the flour. When the yeast mixture is
foamy, pour it into the flour mixture and use a dough hook on
your mixture to combine the ingredients and knead the dough for
approximately 10 minutes. If you don't have a stand mixer,
combine the ingredients and then knead the dough by hand on a
countertop for 10 minutes.
Place the dough in a covered container and let it sit for 1 to 1
1/2 hours, until it doubles in size. When the dough has doubled,
measure out 2-ounce portions and roll the dough between your
hands or on a countertop to form sticks that are 7 inches long.
Place the dough on parchment paper-lined baking sheets, cover and
set aside for 1 to 1 1/2 hours, or until the dough doubles in
size once again.
Preheat the oven to 400 degrees F.
Bake the breadsticks for 12 minutes, or until golden brown. When
the breadsticks come out of the oven, immediatelybrush each one
with melted butter and sprinkle with a little garlic salt.
Makes 12-13 breadsticks
foamy, pour it into the flour mixture and use a dough hook on
your mixture to combine the ingredients and knead the dough for
approximately 10 minutes. If you don't have a stand mixer,
combine the ingredients and then knead the dough by hand on a
countertop for 10 minutes.
Place the dough in a covered container and let it sit for 1 to 1
1/2 hours, until it doubles in size. When the dough has doubled,
measure out 2-ounce portions and roll the dough between your
hands or on a countertop to form sticks that are 7 inches long.
Place the dough on parchment paper-lined baking sheets, cover and
set aside for 1 to 1 1/2 hours, or until the dough doubles in
size once again.
Preheat the oven to 400 degrees F.
Bake the breadsticks for 12 minutes, or until golden brown. When
the breadsticks come out of the oven, immediatelybrush each one
with melted butter and sprinkle with a little garlic salt.
Makes 12-13 breadsticks
Copyright © 2015 ABC News Internet Ventures
Cinnamon Rolls -- Nancy Ott
Mix together but do not stir in large 4 cup glass measuring cup
4 T. Yeast
1/2 c. warm water
1 tsp. sugar
Scald together in pan:
1/2 c. butter
1 c. sugar
2 t. salt
2 c. milk
Cook to lukewarm
When lukewarm pour into large mixing bowl, turn mixer on while adding yeast mixture. Add 4 eggs, one at a time. Add in 8 to 9 cups of flour, (once dough has left sides of bowl and is well combined stop adding flour) This makes a very soft dough. Put into large Tupperware bowl sprayed with non-stick cooking spray. Cover bowl with dampened towel or lid of Tupperware bowl loosely placed. Let dough rise until double in bulk.
Divide dough in half. Roll into rectangle. Spread dough with softened butter, cover with brown sugar, cinnamon and raisins or nuts, if desired. Roll up jelly roll style and cut with thread or dental floss into 1" pieces. Place cut side down onto pan, sprayed with non-stick cooking spray. Spray a piece of saran wrap with non-stick cooking spray and place over top of cut cinnamon rolls and let them raise until double in size. Bake 350 degrees 15 to 20 minutes (depends on your oven.)
Place white frosting on top after they have come out of the oven and cooked for about 4-5 minutes.
4 T. Yeast
1/2 c. warm water
1 tsp. sugar
Scald together in pan:
1/2 c. butter
1 c. sugar
2 t. salt
2 c. milk
Cook to lukewarm
When lukewarm pour into large mixing bowl, turn mixer on while adding yeast mixture. Add 4 eggs, one at a time. Add in 8 to 9 cups of flour, (once dough has left sides of bowl and is well combined stop adding flour) This makes a very soft dough. Put into large Tupperware bowl sprayed with non-stick cooking spray. Cover bowl with dampened towel or lid of Tupperware bowl loosely placed. Let dough rise until double in bulk.
Divide dough in half. Roll into rectangle. Spread dough with softened butter, cover with brown sugar, cinnamon and raisins or nuts, if desired. Roll up jelly roll style and cut with thread or dental floss into 1" pieces. Place cut side down onto pan, sprayed with non-stick cooking spray. Spray a piece of saran wrap with non-stick cooking spray and place over top of cut cinnamon rolls and let them raise until double in size. Bake 350 degrees 15 to 20 minutes (depends on your oven.)
Place white frosting on top after they have come out of the oven and cooked for about 4-5 minutes.
Potato Dill Soup
- 3 carrots, grated
- 2-3 celery ribs, cut into 1/2-inch pieces
- 1 large onions coarsely chopped
- 2 T. dried onions
- 1 1/2 lbs red potatoes peeled and cut into 1/2-inch pieces
- 4 tablespoons butter
- 8 c. chicken broth
- bacon, cooked and broken into small pieces
- 1 to 1 1 1/2 c. half and half
- 2 tablespoons dill
- salt and pepper to taste
Directions:
- Cook vegetables in butter in a 5-6 quart heavy pot, covered, over medium-high heat, stirring occasionally, until beginning to brown and stick to bottom of pot, about 15 minutes.
- Add chicken broth and salt and pepper, and simmer, covered, until vegetables are tender, about 10 minute, and add cooked bacon.
- Transfer 3 cups soup to a blender with milk and blend until smooth or use the plug in blender Use caution when blending hot liquids.
- Return to pot, then stir in dill and salt and pepper to taste and cool and add half and half..
Taco Braid
My friend Nancy just reminded me about Taco Braids. Easy and delicious, but they look so hard. Kids and teenagers love them. This is a link to a step-by-step "how to" make your own taco braid. You can actually experiment and use the filling of you choice. I use my own bread recipe and fill ur up!
Recipe (step by step) for Taco Braid
Recipe (step by step) for Taco Braid
Ground Turkey Meat Loaf
Butter or oil
1 Onion, minced
3 cloves garlic
1 1/2 t. salt
1 t. ground pepper
2 pounds lean ground turkey
3 slices of wheat bread, toasted and crumbed
7 soda crackers
1 egg, beaten
3 1/2 T. sour cream
2 T. Worcestershire sauce
1 (8 oz.) can tomato sauce
1/4 cup milk
Topping:
1/4 c. ketchup
8 oz. tomato sauce (could use a 15 oz. can of tomato sauce and divide)
1. Preheat oven to 350 degrees
2. Melt butter or use oil in a frying pan over medium or medium high heat and sauté onion and garlic abt 5 minutes. Add onion first. Set aside
3. In a large bowl mix all ingredients well and transfer to two 9 x 5 loaf pans.
Bake uncovered 40 minutes at 350 degrees. Then set temperature to 400 degrees and continue baking for 15 minutes. (Need to read an internal temperature of 160 degrees)
Then mix the ketchup and tomato sauce and pour over the top and continue cooking for 10 minutes.
1 Onion, minced
3 cloves garlic
1 1/2 t. salt
1 t. ground pepper
2 pounds lean ground turkey
3 slices of wheat bread, toasted and crumbed
7 soda crackers
1 egg, beaten
3 1/2 T. sour cream
2 T. Worcestershire sauce
1 (8 oz.) can tomato sauce
1/4 cup milk
Topping:
1/4 c. ketchup
8 oz. tomato sauce (could use a 15 oz. can of tomato sauce and divide)
1. Preheat oven to 350 degrees
2. Melt butter or use oil in a frying pan over medium or medium high heat and sauté onion and garlic abt 5 minutes. Add onion first. Set aside
3. In a large bowl mix all ingredients well and transfer to two 9 x 5 loaf pans.
Bake uncovered 40 minutes at 350 degrees. Then set temperature to 400 degrees and continue baking for 15 minutes. (Need to read an internal temperature of 160 degrees)
Then mix the ketchup and tomato sauce and pour over the top and continue cooking for 10 minutes.
Becky's Chicken Salad
2 1/2 c. diced and chilled, cooked chicken meat
1 c. chopped celery
1 c. sliced, seedless grapes
1/2 c. sliced almonds
2 T. chopped fresh parsley
1 t. salt
1 c. mayo
1/4 c. heavy whipping cream
1 t. curry powder
In medium bowl, whip cream to soft peaks
Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill
1 c. chopped celery
1 c. sliced, seedless grapes
1/2 c. sliced almonds
2 T. chopped fresh parsley
1 t. salt
1 c. mayo
1/4 c. heavy whipping cream
1 t. curry powder
In medium bowl, whip cream to soft peaks
Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill
Pizza Dough Anne
13 cup flour 2 tablespoon sugar 4 tablespoon salt 4 tablespoon yeast 1/2 cup olive oil 5 1/2 cup warm water. Put sugar, salt, yeast, oil and water in the mixer. Add the flour and mix only until flour in incorporated. Less than 5 minutes. Put in an airtight container and let rest 2 hours. You can do half of this recipe too. Will keep in the refrigerator for a week,
or freeze for up to 3 months.
Baked Potato Soup from Heidi C.
3 T butter
1 cup finely chopped onion
2 T flour
1 14 1/2 oz can chicken broth
1 lb or 2 medium baking potato, peeled and
cubed
1/2 t salt
1/4 t white and black pepper
1 t dried basil
Dash tabasco
1/2 t garlic salt
1 cup half and half
Optional: crumbled bacon, chopped chives or green onions, shredded cheese
Melt butter on medium heat and sauté onion.
Sprinkle flour over onions and cook about 5 minutes, stirring often.
Gradually add broth, add everything except the half and half.
Bring to boil and reduce to low and simmer
20 minutes. Stir occasionally, stir in half and half and heat through.
Serve with crumbled bacon, shredded cheese, and chopped
green onion.
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