Herb Bread

Herb Bread
Herb Bread

1 teaspoon fast-rising yeast or 2 teaspoons active dry yeast
2 cups bread flour
1 tablespoon dry milk
1 tablespoon sugar
1 teaspoon salt
1 teaspoon dried chives
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon basil
1 tablespoon margarine or butter
7/8 cup Water (77°-95°F)

Place all ingredients in the bread machine in the order suggested in your operator’s manual. (If using fresh herbs, double the amount called for).

Select the white bread mode; press start. This recipe can be made with regular, rapid or delayed-time bake cycles.

Makes one 1-pound loaf, for 16 servings.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Calories: 64 Protein: 2 g Sodium: 145 mg Cholesterol: 0 mg Fat: 1 g Carbohydrates: 12 g Exchanges: 2-1/2 Bread/Starch

General Tso’s Chicken

General Tso's Chicken
General Tso’s Chicken

1/2 cup cornstarch
1/4 cup water
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger
3/4 cup sugar
1/2 cup soy sauce
1/4 cup white vinegar
1 1/2 cups hot chicken broth
1 teaspoon M.S.G. (optional)
3 pounds dark deboned chicken meat cut into large chunks
1/4 cup soy sauce
1 teaspoon white pepper
1 egg
1 cup cornstarch
1 cup salad oil
2 cups scallions, diced
16 small dried hot peppers

To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and M.S.G. and stir until sugar dissolves. Refrigerate until needed.

In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces.

Divide chicken into small quantities and deep-fry at 350° until crispy. Drain on a paper towel.

Place a small amount of oil in wok and heat until wok is hot. Add scallions and peppers and stir-fry briefly. Stir sauce; add to wok.

Place chicken in sauce and cook until sauce thickens. Add either cornstarch or water as needed. Serve with rice.

Serves 6 – 8.

Easy French Bread

Easy French Bread
Easy French Bread

2 pkg. dry yeast or 2 scant tablespoons
1/2 cup warm water
1/2 teaspoon sugar
2 tablespoons sugar
2 tablespoons oil
2 teaspoons salt
2 cups boiling water
7 1/2 – 8 cups flour
poppy or sesame seeds

Dissolve yeast in warm water and 1/2 teaspoon sugar

Combine 2 tablespoons sugar, fat, salt, and boiling water

Cool to lukewarm and add yeast mixture

Stir in flour until dough ready to knead. Do not worry if you use less flour.

Knead 10 minutes or until smooth and elastic. Place in greased bowl, turning once. Let rise until doubled. Punch down and let rest 15 minutes. Divide dough in half.

On floured surface, roll each half to a 12 x 15 rectangle. Roll up, starting at 15 inch edge. Place loaves on greased cookie sheets and make 4 or 5 slashes diagonally across tops. Let rise until double.

Mix and brush on 1 egg, beaten with 2 tablespoons milk, if desired.

Sprinkle on poppy or sesame seeds.

Bake at 400° degrees for 20 minutes

Dad’s “Wakeup Makeup” Breakfast Casserole

Dad’s “Wakeup Makeup” Breakfast Casserole

1 tablespoon butter or margarine
2 baked potatoes leftovers or bake in microwave
1 cup refried beans canned or leftovers
1 cup medium picante salsa
6 eggs
1/4 cup milk
Salt & pepper to taste
1 cup shredded cheese–cheddar Monterrey Jack or mixed
12 fresh flour tortillas

Preheat oven to 375°F. Grease the bottom of a 9X12 baking dish with the butter.

Slice the potatoes diagonally in 1/4 – 1/2 inch slices. Leave skins on. Place a layer on the bottom of the dish.

Cover the potatoes with a layer of refried beans. Top that with the rest of the potatoes. Spread about 1/2 the salsa over the layers followed by 1/2 of the cheese.

Crack the eggs into a bowl, add the milk, and mix them with a whisk or fork. Add salt & pepper then pour eggs into the baking dish.

Top the layers with the remaining cheese. Cover dish with foil and bake about 45 minutes. At about 30 minutes you can remove the foil to allow the top to brown. When a knife comes out clean it’s ready.

Put the remaining salsa (warmed) on top as garnish.

Serve with warmed flour tortillas.

Cauliflower with Cheddar Sauce

Cauliflower with Cheddar Sauce
Cauliflower with Cheddar Sauce

1 slice of rye bread, ground fine in a food processor
1 1/2 heads cauliflower (about 3 1/2 pounds), trimmed into 2 inch florets
1 tablespoon onion, minced
1/4 cup all-purpose flour
1/2 stick (1/4 cup) unsalted butter, divided
2 cups grated sharp cheddar cheese
4 cups milk, scalded
salt and white pepper to taste
ice and cold water

Toast the bread crumbs in a jelly-roll pan in the middle of a preheated 350° for 3 to 5 minutes, or until they are golden, and let them cool.

In a saucepan, cook the onion in 3 tablespoons of the butter over moderately low heat, stirring, until just melted. Stir in the flour and cook the roux over low heat, stirring, for 3 minutes.

Remove the pan from the heat and add the milk, scalded, in a stream, whisking vigorously until the mixture is thick and smooth. Simmer the sauce, stirring occasionally, for ten minutes, add the cheddar cheese, and cook the sauce, stirring, until the cheese is melted. Season the sauce with salt and the white pepper and let it cool. Cover its surface with plastic wrap.

In a pot of boiling salted water, cook the florets for five minutes, or less, until the florets are just tender. Drain the cauliflower, plunge it into a bowl of ice and cold water to stop the cooking, and drain it well.

Pat the cauliflower dry with several thick paper towels, and transfer to a buttered 2-quart oven-proof baking dish.

In a small bowl, toss the bread crumbs with the remaining 1 tablespoon butter, melted, pour the cheddar sauce over the cauliflower, and sprinkle the cauliflower with the bread crumbs.

Brown the cauliflower with sauce and bread crumbs under a preheated broiler about 4 inches from the heat.

Serves 8.

Baked Honey Apples

Baked Honey Apples
Baked Honey Apples

4 large unpared apples (Rome Beauty, Golden Delicious Greening)
4 tablespoons honey
4 teaspoons margarine or butter
1/2 teaspoon ground cinnamon

Heat oven to 375°.

Core apples. Pare 1-inch strip of skin around middle of each apple, or pare upper half of each to prevent splitting.

Place apples in ungreased baking dish.

Place 1 teaspoon to 1 tablespoon honey, 1 teaspoon margarine and 1/8 teaspoon cinnamon in center of each apple. Sprinkle with cinnamon. Pour water into baking dish until 1/4 inch deep.

Bake 30 to 40 minutes or until tender when pierced with fork. (Time will vary with size and variety of apple). Spoon syrup in dish over apples several times during baking if desired.

4 Servings;

To Microwave: Prepare apples as directed – except omit water.

Place each apple in 10-ounce custard cups or individual casseroles.

Microwave uncovered on high 5 to 10 minutes, rotating cups 1/2 turn after 3 minutes, until apples are tender when pierced with fork.

All-Day-Long Beef

All-Day-Long Beef
All-Day-Long Beef

1 1/2 pound beef roast
1/2 teaspoon black pepper
2 garlic cloves – minced
2 packages onion soup mix
2 teaspoons Worcestershire sauce
1 teaspoon steak sauce
3 carrots –sliced
2 celery stalks – diced
1 green bell pepper -chopped
1 yellow onion
1/2 cup water
1/2 cup tomato juice

Cut beef roast into serving-sized portions.

Brown beef in a bit of vegetable oil on all sides. Slice onion and separate into rings.

Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles.

Place these into bottom of crock-pot. Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix. Place on top of the vegetables.

Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice. Pour this over the meat. Cover and turn crock-pot to high for 30 minutes, then turn to low, and cook for 7-9 hours.

When ready to serve, remove meat and vegetables out of pot with a slotted spoon.

Turn crock-pot to high and thicken liquid with a little flour or cornstarch.

Serves 6

Wonderful Stuffed Potatoes

Wonderful Stuffed Potatoes
Wonderful Stuffed Potatoes

4 medium baking potatoes
3/4 cup low-fat (1%) cottage cheese
1/4 cup 1% milk
1 teaspoon dill weed
3/4 teaspoon herb seasoning
4-6 drops hot pepper sauce
2 teaspoon grated parmesan cheese

Prick potatoes with fork. Bake at 425° F for 60 minutes or until fork is easily inserted.

Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2 inch of pulp inside shell.

Mash pulp in large bowl. Mix in by hand remaining ingredients except parmesan cheese. Spoon mixture into potato shells.

Sprinkle each top with 1/4 teaspoon parmesan cheese.

Place on baking sheet and return to oven. Bake 15-20 minutes or until tops are golden brown.

Serves: 8
Serving Size: 1/2 potato each

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Info
Calories: 251
Fat: 2 g
Carbohydrates: 49 g
Protein: 9 g

Shrimp Stuffed Potatoes

Shrimp Stuffed Potatoes
Shrimp Stuffed Potatoes

6 large Idaho potatoes
Vegetable oil, for coating
8 tablespoons butter
2 cups grated cheddar cheese, plus more for sprinkling
2 cups grated Monterey Jack
2 cups sour cream
Salt and pepper
1 pound shrimp, peeled and sauteed

Preheat oven to 350°.

Begin by washing potatoes, drying them, and gently pricking them with a fork on the sides. Coat each potato with vegetable oil, place on foil covered pan, and bake for approximately 1 hour.

Place the butter in a large bowl. Remove the potatoes from the oven and slice each potato in half. Gently scoop out the potato and place in the bowl. Using a mixer on high, mix the potatoes, butter, sour cream, salt, and pepper. Fold the shrimp and both cheeses into the mixture.

Gently stuff the mixture back into the potato shells, making sure not to break them.

Pile the mixture as high as you can on top of the potato shells. Sprinkle each potato with cheese and paprika for color.

Bake in the oven for approximately 20 to 30 minutes until browned on top.

Yield: 6 servings

Peanut Butter and Butterscotch Chocolate Bars

Peanut Butter and Butterscotch Chocolate Bars
Peanut Butter and Butterscotch Chocolate Bars

1 (12 oz) package semi-sweet chocolate chips
1 (12 oz) package butterscotch chips
4 tablespoons peanut butter
8 cups small Rice Krispies cereal

Mix together chocolate, butterscotch and peanut butter. Melt together.

Add cereal; mix thoroughly.

Pour into oiled 9×13-inch pan. Press down.

Refrigerate to harden. When stiff, cut into squares.