Chicken Divan Pie
Ingredients & Directions 1 md Onion; chopped 1 ts Vegetable oil 1 pk (10-oz) frozen chopped -broccoli; thawed 1 c Chopped cooked chicken 1 c Shredded Swiss cheese 2 Eggs 1 c Low-fat milk 2/3 c Basic baking mix 1 ts Prepared mustard 1/2 ts Salt 1/2 ts Thyme 1/4 ts Pepper 1. Preheat oven to 400 degrees. Coat inside of 9-inch pie plate with nonstick cooking spray. Saute onion in oil in nonstick skillet until tender. Combine broccoli, chicken, cheese and onion; spread evenly over bottom of prepared pie plate. 2. Blend eggs, milk, baking mix, mustard, salt, thyme and pepper in blender or food processor. Pour over chicken mixture. 3. Bake for 30-35 minutes until browned on top and knife inserted in center comes out clean. Cool 5 minutes. Cut in wedges and serve. FAMILY CIRCLE From a collection of my mother’s (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM Recipe Archive, Yields 6 Servings
Vanilla Cream Pie (desser
Ingredients & Directions 7 qt WATER; COLD2 13/16 c WATER; COLD 1 1/2 lb MILK; DRY NON-FAT L HEAT 6 lb FLOUR GEN PURPOSE 10LB 5 1/2 lb DSRT PWD VANILLA3 9/16 lb SHORTENING; 3LB 3 oz SALT TABLE 5LB PAN: 9-INCH PIE PAN : 1. SEE RECIPE NOS. IG001 AND I00100. 2. COMBINE MILK AND WATER IN MIXER BOWL. 3. ADD DESSERT POWDER TO MILK AND WATER. USING WHIP, BLEND AT LOW SPEED 15 SECONDS OR UNTIL WELL BLENDED. SCRAPE DOWN SIDES OF BOWL; WHIP AT MEDIUM SPEED 2 MINUTES. 4. POUR ABOUT 3 CUPS FILLING INTO EACH BAKED PIE SHELL. . 5. REFRIGERATE UNTIL READY TO SERVE. 6. CUT 8 WEDGES PER PIE. : Recipe Number: I00700 SERVING SIZE: 1/8 PIE From the Army Yields 100 Servings
Easy Pita Bread
Ingredients & Directions 2 c Warm water 1 ts Sugar 1 pk Dry yeast (or 1 tb) 5 c All-purpose flour 1/4 c Vegetable oil 2 ts Salt In mixing bowl, combine water and sugar; sprinkle yeast and let stand for 10 minutes or until dissolved and creamy. Using electric mixer, beat in 2 c. of the flour, oil and salt; beat for about 3 minutes or until smooth, scraping down side of bowl from time to time. With wooden spoon, beat in enough of the remaining flour to make stiff dough. Turn out onto lightly floured surface and knead for about 10 minutes or until smooth and elastic. Place dough in lightly greased bowl, turning to grease all over. Cover with plastic wrap and let rise for 1 to 1 1/2 hours or until doubled in bulk. Divide dough into 16 or 32 pieces. On lightly floured surface, roll each piece into 7″ or 4″ rounds. Cover and let rise for 15 minutes or until slightly risen. Meanwhile, heat ungreased baking sheet on lowest rack in 500 degree oven (240 C). Using floured metal spatula, quickly transfer 2 or 3 pita rounds to heated baking sheet; bake for 3 or 4 minutes or until puffed and light golden around edges. Repeat with remaining pita rounds. Let cool between damp tea towels. Pitas will collapse and soften slightly, but pocket will remain. (Alternatively, if crisp pitas are desired, let cool on racks) Pitas can be stored in plastic bags in freezer for up to 1 month. Makes 16 7″ pitas or 32 4″ pitas. Yields 16 Pockets
Israeli Sum Sum Sesame Cookies
Ingredients & Directions 2 Eggs 1/2 c Sugar 4 tb Olive oil 1/2 ts Baking soda 1/2 c Sifted flour 2 c Sesame seeds Source: National Council of Jewish Women cook book METHOD: Cream eggs, sugar and oil together. Sift soda and flour and add. Work in the sesame seeds. Roll mixture into small balls and spread them on a greased cookie sheet. Press cookie down with your thumb. Bake in a 350* oven for about 20 minutes or until golden brown. Yields 1 Servings
Oat Bran Russian Black Bread
Ingredients & Directions 3 tb Dry yeast 1 ts Sucanat* 1 c Warm water 3/4 c Rye flour 2 c Wholewheat flour 1 ts Salt 1 c Oatbran 1 tb Carob or cocoa powder 1 ts Caraway seeds 1 ts Fennel seeds 2 tb Cider vinegar 2 tb Dark molasses 2 tb Corn oil 1 tb Minced onion Sucanat stands for Sugar Cane Natural. Use your favourite sweetener. Dissolve yeast & sucanat in about 1/2 c water & set aside till yeast is foamy. Combine rye flour, wholewheat flour, salt, oatbran, carob, carawy & fennel seeds. In a separate bowl, combine the vinegar, molasses, oil & onion. Add wet ingredients to the dry ingredients & blend well. Add yeast & mix well. If the dough is too stiff or dry, add more water. If too sticky add more flour. Turn dough out onto a floured surface; flatten it out; shape it into a round, shallow loaf. Place loaf on a lightly oiled baking sheet, brush dough with oil & let it rise in a warm spot until the dough holds an imprint when gently touched (about 30 minutes). Bake at 375F for 35 to 40 minutes & cool on a wire rack. Lightly brush the top with oil. Ron Pickarski, “Friendly Foods” Yields 1 loaf
Bob Wilson's Brown Bread (machine) * * *
Ingredients & Directions 1 1/4 c Lukewarm Water 2 c Strong White Bread Flour 1 1/2 ts Salt 1 c Strong Wholemeal Bread Flour 1 1/2 tb Sugar 1 1/2 tb Dry Skimmed Milk 4 1/2 ts Olive Oil 1 Sachet Blend Dried Yeast Directions: Place ingredients in bread machine in the above order. Select White Bread setting. (This has got to be the best brown bread ever!) * MOVED ( Yields 1 servings
Yogurt Pound Cake
Ingredients & Directions 2 1/2 c CAKE FLOUR 1 ts CAKE FLOUR 2/3 c SUGAR 1/2 c MARGARINE 1 tb VANILLA 1 ts ALMOND EXTRACT 3/4 ts BAKING SODA 1/4 ts SALT 8 oz LOW FAT VANILLA YOGURT COAT SIDES AND BOTTOM OF 8 1/2″ X 4 1/2″ PAN WITH COOKING SPRAY. DUST WITH 1 TEASPOON FLOUR AND SET ASIDE. CREAM SUGAR AND MARGARINE UNTIL LIGHT AND FLUFFY. ADD EGG WHITES AND BEAT ON MEDIUM SPEED FOR 4 MINUTES. ADD VANILLA AND ALMOND EXTRACT; MIX AT LOW SPEED TILL BLENDED. COMBINE REMAINING FLOUR,BAKING SODA AND SALT. AT LOW SPEED MIX CREAMED MIXTURE ALTERNATELY WITH YOGURT, BEGINING AND ENDING WITH FLOUR MIX. POUR BATTER INTO PREPARED PAN. BAKE AT 350 DEG F. FOR 65 MINUTES OR UNTIL DONE AND COOL IN PAN FOR 10 MINUTES. REMOVE FROM PAN AND COOL COMPLETELY ON WIRE RACK. Yields 16 Servings
