Current Shareware 1994 January/SHAR194.ISO/homecook/il_cook.zip/BREADS

Text File | 1993-09-04 | 20KB | 504 lines

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   Okay,  I have my sourdough starter going.  Who is gonna let loose with a
   coupla good recipes for sourdough bread?
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   My mother developed a first version of this stuffing, which was cooked
   in the bird and used chestnuts and chopped apples.  I found the
   chestnuts too rich for a big Thanksgiving dinner, and substituted
   walnuts, which have a pleasant taste and retain their crunch better.
   If you toast the nuts first, it's a nice addition, but not vital.

   I also discovered apple sauce one year when I ran out of apples and
   reached for a jar of sauce in desperation.  It makes a moist,
   pudding-like texture, which is unique.

   Some years ago, I began making the stuffing and cooking it in a
   casserole to avoid spoilage problems if it were left too long in the
   cooked bird at room temperature.  It also makes it easier if you are
   articipating in a Thanksgiving dinner where everyone brings something
   to make it easier for the host/ess.  By basting the casserole with pan
   drippings from the turkey, and dicing a bit of turkey fat over the top
   (if you aren't worried about the fat content), the flavor is just as
   good as if it were cooked in the bird.

   This fruity, pudding-textured stuffing delights people, and I've never
   tasted anything like it elsewhere.  It's also excellent with duck or
   pork.

   INGREDIENTS:

        1 large onion, diced, browned in 1-2 tbls. vegetable oil.
       (This can be done in the microwave or stove top...it browns
        better on stove top.)
        2-3 stalks celery, diced.
        3/4 cup orange juice
        1 large egg, beaten
        16 oz. apple sauce
        1 cup chopped walnuts (not too finely chopped)
        1/2-1 cup raisins.  White are nice but not necessary.
        2 large cloves crushed garlic or equivalent garlic powder.
        Salt and pepper to taste.
        2 Tbls. minced parsley.
        1-2 Tbls. Bells Poultry Seasoning.  (This is a REALLY old time
        product that consists a blend of Rosemary, Oregano, Sage,
        Marjoram, Thyme and Pepper.)
        1-2 cups bread crumbs.  (Depends on size of egg and liquidity
        apple sauce).

   DIRECTIONS

        - Brown onion in oil until nearly crisp.  Set aside.  (If
          cholesterol is of no concern, brown it in turkey fat and LIE.)
        - Place orange juice in large bowl, add egg and beat with fork
          or whisk until thoroughly mixed.
        - Add apple sauce and stir together.
        - Add cooked onion, celery, parsley, Bells Seasoning, walnuts,
          raisins, garlic, salt and pepper, and mix thoroughly.  It will
          be quite liquid, but not watery.
        - Mixture may be refrigerated overnight without fear of
          spoilage, since there is no bread in it yet.
        - Slowly add bread crumbs, mixing in with spoon, until mixture
          is consistency of a thick pudding. - Place in a greased
          casserole that has a cover, or use foil for cover if you pref
          a rectangular glass dish.
        -Mixture can be refrigerated at this stage for an hour or two,
         but additional cooking time will be necessary if it is chilled
         when it goes into the oven.
       - Bake in 350-degree oven, covered, until set - about a half
         hour. You also could use a microwave and less time.
       - Uncover, baste with turkey drippings until nicely moistened
         with good, brown liquid (about 1/4-1/3 cup of drippings), dot
         with small bits of turkey fat if you dare, and return uncovere
         to oven until nicely tanned - about 15-20 minutes.

             Babette Bloch





          **********************************************
      Let's see now...
      that's 1/4 cup cold duck for the dough and 1 glass for
      the cook....another tablespoon for the dough...one more
      glass for the cook <crash>.
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   Here is my Mom and Grandmother's recipe for chestnut
   stuffing.  It's terrific!

   Title:          Chestnut Stuffing
   Category:       Holiday
   Servings:       More than enough for everyone with leftovers
   Ingredients:    15 to 20 lb. Turkey
                   1 to 2 loafs of white bread
                   3 to 4 medium chopped onions
                   1 Pkg. of fresh mushrroms
                   1/2 to 1 lb. bulk sausage
                   1 to 2 lbs of Chestnuts
                   2-4 raw eggs
                   Salt and Pepper
                   Poultry seasoning

   The amounts depend on the size of turkey...

   To cook chestnuts, make an x cut on the top of each chestnut, put under
   the broiler until the cut (x) on top opens up- ~15 min.  Peel the
   chestnuts while they are still hot (you will probably burn your fingers
   a little but they are easier to peel when hot then cold).
   When all peeled, chop up the chestnuts and set aside.

   Back to the stuffing...
   Saute onions and mushrooms together in margarine.  Cook sausage
   separately and drain.  In large bowl break bread into thumb-size pieces.
   Use 1 1/2 loaves of bread; reserve rest of bread to see if needed later.

   Add onions, mushrooms and sausage to bread mix well.  Add chestnuts to
   bread mix.  Then add raw eggs to mixture.  Here is the real trick: add
   enough eggs to make the mixture just gooey enough to stuff- not too gooey
   or you won't want to eat it (remember the turkey will also add juices to
   moisten up the stuffing some).  If you add too many eggs, add more
   bread.

   Add Salt and pepper and poultry seasoning to taste, mix well!  Stuff the
   turkey right before cooking.

   This recipe might seem hard, but it you try it, it will be well worth
   it!

      Patti Baechle





               ***************************************
   I was the one who asked about the pizza stuff, and all I can say is:
   may your veggies be palatable and your bull fries few and far
   between ...   Seriously, thanks a billion...
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   Here's our family secret -- use it in good taste! <G>
---------- Pro-Exchange format from Meal-Master (tm) v6.21

     Title: Nanny's Irish Bread
Categories: Breads Desserts
  Servings: 10

   4.00 c  All Purpose Flour
   3.00 t  Baking Powder
   1.50 t  Baking Soda
   1.00 c  Sugar
  16.00 oz Sour Cream
   3.00 ea Eggs
   1.00 t  Vanilla
   1.00 x  Raisins-as much as you like

  Mix together all dry ingredients:  the flour, sugar,
  baking powder, and baking soda.  In a separate bowl,  mix
  together all wet ingredients: the sour cream,  eggs, and
  vanilla.  Now mix the dry ingredients into  the wet
  ingredients.  Mix thoroughly.  Should be a  slightly
  sticky dough texture. Add the raisins to  taste.  My
  family likes a lot of raisins, so I put in  enough so that
  there's a raisin in almost every bite!  Bake at 325
  degrees for about 1 to 1 1/2 hours, or  until skewer comes
  out clean.
:::This recipe came from my grandmother, Julia
  O'Malley, who was very affectionately called "Nanny"
  by her 40 or so grandchildren.  She was born and
  raised in County Meath, Ireland, where this bread was
  a staple.  She lived to be 98 years young, and fed me
  this Irish Bread 'till the end!  It is a pleasure to
  honor her memory by sharing it with you.

  :::Shared by Eileen Shaughnessy, Prodigy F&W Board
-----




   What, pray tell, is a byali?





---------- Recipe via Meal-Master (tm) v7.01

        Title: Best Banana Bread
   Categories: Desserts
     Servings:  1

       1/2 c  Butter                          1 1/2 c  Flour
       1 c  Sugar                               1 ts Soda
       2    Eggs, beaten                      1/2 ts Salt
       4    Bananas, finely crushed           1/2 ts Vanilla

    Cream together butter and sugar.  Add eggs and crushed bananas.  Combine
    well.  Sift together flour, soda and salt.  Add to creamed mixture.  Add
    vanilla.  Pour into greased and floured loaf pan.  Bake at 350 degrees for
    60 minutes.  Keeps well, refridgerated.  Yield 1 Loaf.

          Bob Hogan
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       A standard recipe requiring leavening can be made egg-free
       by increasing the required amount of baking powder by 1 tsp.
       for each egg omitted.

      Did you have to add any fluid to make up for the eggs' volume?

      Nope.
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---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: PRETZELS FOR THE BREADMAKER
Categories: Breadmaker, Kids
  Servings: 18

           -Molly's Recipes
-------------------------PRETZELS-------------------------
  2 1/2 ts Yeast
      4 c  Flour
    2/3 ts Salt
  1 1/3 tb Sugar
  2 1/2 tb Margarine; or butter
  1 1/3 c  -Water
---------------------WATER FOR 'BATH'---------------------
      4 c  -water; at a simmer
      5 ts Baking soda

  Add into the bread machine in this order.  Set on
  manual.

  FORMING:
   Cut dough into short strips, roll into ropes and
  shape into pretzels. Cover with a tea towel and let
  rise for 45 minutes.
  'BATH':
   In a cast iron or OTHER NON-ALUMINUM pan, bring almost
  to a boil 4 cups of water and 5 teaspoons of baking
  soda. Gently place (by hand or using slotted spoon)
  the pretzels into the water for approximately 15
  seconds on each side turning once.  Do NOT let water
  come to a boil. Remove pretzels and place on a greased
  baking sheet. Sprinkle with coarse salt (kosher). Bake
  at 475 for 12 minutes.

  NOTE: In my oven it took only about 10 minutes, so
  watch carefully.  Do NOT make the strips too fat; they
  really puff up.  If you are on a salt-free diet, use
  sesame, poppy, garlic; whatever you like on the
  outside...the WHOLE family, both upstairs and
  downstairs loved them and the DAK did all the hard
  work.
   * If you use a machine that needs the water first add
  ingredients in reverse order.
  FROM: Donna German's THE BREAD MACHINE COOKBOOK I and
  Grandma Elaine's kitchen.
Elaine Radis, Prodigy Food & Wine Board
-----
Enjoy!!! * Elaine/FRAMINGHAM * 11/05/92 07:05 am




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       Great.  Now just bring your bread machine to Wichita and
      make it for me.  Mine always tears or sticks on the ceiling.
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---------- Recipe via Meal-Master (tm) v7.00 (*P)


     Title: CORNBREAD STUFFING, 1986
Categories: Dressing, Fried, Plain
  Servings: 12

           -Deidre-Anne Penrod, FGGT98B
           -----INGREDIENTS-----
      2 c  Cold water
      6 c  Crumbed cornbread
      6    Sl Cubed 1-in bread
    1/4 c  Water
    1/2 ts Salt (opt)
    1/2 ts Ground Pepper
    1/2 c  Butter or margarine
    1/2 lb Bulk Pork Sausage
      2 c  Celery; chopped
      1    Onion; chopped fine

  YIELDS 9 CUPS OR ENOUGH FOR A 12 LB TURKEY (22 LB
  1986)

   Place reserved giblets in saucepan with 2 cups water;
  cover, and simmer 1-2 hours or until giblets are
  tender.  Remove from broth, reserving 1 cup of broth.
  Chop giblets; set aside.
  Combine cornbread and bread cubes in a large mixing
  bowl; add 1/4 cup water, salt and pepper.  Set aside.
  Melt butter in a large skillet; add sausage, celery,
  and onion.  Saute 3 minutes. Cover, and cook an
  additional 30 minutes or until sausage is browned and
  vegetables are tender; stir frequently.  Remove from
  heat; stir in bread mixture.  Add reserved giblet
  broth and giblets, mixing well.

  NOTE:  2 packages of Martha White Cornbread Mix, baked
  ==6 cups stuffing.

  Yield: 9 cups or enough for a 12 lb turkey.
  Thanksgiving 1986, I stuffed a 22 lb turkey.


      Deidre Ann Penrod, Prodigy Food & Wine Board
-----





    * SLMR 2.1a #1952 I want Sean Connery for my Birthday!





----------Meal-Master Recipe----------

   Title: Pumpkin Apple Streusel Muffins
   Categories: Muffins Apple Pumpkin
   Servings: 8

   2-1/2   c  Flour
   2       c  Sugar
   2       ea Eggs (slightly beaten)
   1       c  Pumpkin
    2       c  chopped apples
   1/2     t  salt
   1       t  Baking Soda
   1       tb Pumpkin Pie Spice
   1/2     c  Vegetable Oil
   1       ea Streusel Topping


     In a large bowl, combine Flour, Sugar, Spice, Soda, and Salt.  In
smaller bowl, combine Eggs, Pumpkin and Oil.  Combine bowls and stir
just until moistened. Stir in Apples. Add Chopped Nuts and Raisins as
desired.

Fill paper muffin cup 3/4 full. Sprinkle Streusel Topping over batter.
Bake in 350 degree oven for 35-40 minutes or toothpick comes out clean.
For Giant muffins, increase baking time to 40-45 minutes.

Streusel Topping: Combine 2 tb Flour, 1/4 c Sugar, and 1/2 tsp
Cinnamon. Cut in 4 tsp Butter, until mixture is crumbly.

        Jeff Viets
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    ■ SPEED 1.20 [NR] ■ Send in the clones!




           I know this is in a strange format, but it came from
           the "Joy of Cooking" cookbook and I've never changed it yet
           to the MealMaster format.  So, since we have a wide variety
           of formats, maybe somehow this will fit in also.

      Rolled Biscuits

      Preheat oven to 450°
      Sift before measuring:
        1 3/4 c  flour

      Mix flour in a bowl with:
        1 t  Salt
        2 1/2 t  Baking Powder

      Add:
        4 T  Chilled Butter or Shortening or a combination of both.

      Cut solid shortening into dry ingredients with a pastry blender
      until the mixture is of the consistency of coarse corn meal. Make
      a well in the center of these ingredients.  Add, all at once:

        2/3 c  Milk

      Stir until the dough is fairly free from the sides of the bowl. The
      time for stirring should be a scant 1/2 minute. Turn the dough onto
      a lightly floured board. Knead gently and quickly for a scant 1/2
      minute, making about 8 to 10 folds. Roll with a lightly floured
      rolling pin, until the dough has the desired thickness. Cut with a
      biscuit cutter dipped in a very little flour. Cut straight down with
      the cutter and be careful not to twist it. Brush the tops of the
      biscuits with:

        Milk or Melted Butter

      Place on an ungreased baking sheet.  Bake for 12-15 minutes or until
      done.

       Bob Hogan





    ■ QMPro 1.01 41-6749 ■ C'est moi, c'est moi. I'm forced to admit!





---------- Recipe via Meal-Master (tm) v7.00 (*P)

     Title: Monkey Bread (Friendship Bread)
Categories: Breads, Brunch
  Servings:  1

      4 cn Ballard biscuits;cut in 4ths
    3/4 c  Sugar
      1 ts Cinnamon
---------------------------GLAZE---------------------------
      1 c  Sugar
    3/4 c  Butter
      2 tb Cinnamon

  Toss the quartered biscuits in sugar/cinnamon mix and
  drop each into a greased Bundt pan.  Use about half of
  the pieces. Mix glaze ingredients, bring to low
  boil.  Pour over pieces in pan. Add the remaining
  sugared biscuits and cover with rest of glaze. Bake at
  350 degrees for 45 to 50 minutes. Cool for 5 to 10
  minutes. Turn out on plate and enjoy.

     Lorna Brown, Prodigy Food & Wine Board
-----




  ... I'm on a new rotation diet - every time I turn around, I eat.





----------- Recipe Extracted from Meal-Master (tm) v6.30

     Title: Crescent Roll Bread
Categories: Breads
  Servings:  8
      3 cn crescent rolls (large)
    3/4 ea stick margarine or butter

Melt butter in Bundt pan. Remove rolls from cans but do not
unroll or separate. Preheat oven to 325~F. Bake about 25 -
35 minutes or until golden brown. To remove from pan, invert
immediately on plate, being careful of any leftover butter.

  11/05 19:57  Patti from Clearwater, Fl.
Submitted by Patti Anderson, Prodigy F&W Board
-----





                            ++++++++++++++
   Well what if I asked you for a recipe for a bread machine that made
   bread that tastes just like Wonder bread? What would your response be?
                            ++++++++++++++