Cheese Dill Bread
Ingredients & Directions 1 (1-lb) loaf of white bread Defrosted according pk Directions 1 c Shredded Cheddar cheese 2 tb Chopped fresh dill Flour — for kneading into The bread — as needed 1 Egg — mixed with 1 tb Milk or water — for the Glaze 1/4 c Shredded Cheddar cheese — For topping ONCE THE DOUGH IS DEFROSTED, knead it along with the cheese and dill on a lightly floured work space. Knead until well mixed, adding small amounts of flour, as needed, to keep thedough from sticking. Form into a log about 9 inches long. Put log on a cooki Makes 1 Loaf JOANNA PRUESS – PRODIGY GUEST CHEFS COOKBOOK Yields 1 servings
Whole-grain Cocoa Angel Food Cake
Ingredients & Directions 3/4 c Flour; Whole Wheat Pastry 1/4 c Unsweetened Cocoa Powder 1 1/4 c Sugar 10 Egg Whites 1 ts Cream Of Tartar 1 ts Vanilla Extract 1/2 ts Lemon Extract Preheat oven to 350 degrees. Place the flour, cocoa, and 1/4 cup of the sugar in a sifter, sift into a medium bowl. Repeat the sifting 5 times. Set aside. Sift the remaining 1 cup of sugar into a seperate bowl. Set aside. Place the eggwhites in a large bowl. Using an electric mixer, beat until foamy. Add the cream of tartar and beat until the egg whites form stiff peaks but are not dry. Fold in the 1 cup of sugar, 1 tablespoon at a time. Add the vanilla and lenon extract. Slowly sift small amounts of the flour mixture over the batter and fold it in until all flour is incorporated. Pour the batter into an ungreased 10″ straight-sided tube pan. Bake 45 minutes. Remove from the oven and turn upside down to cool. Let stand for 11/2 hours. (Invert pan over kneck of a sturdy bottle to prevent cake from shrinking as it cools.) When the cake is fully cooled, run a knife around the edges of the pan to remove cake. NOTES : 2 points per serving Yields 12 Servings
Eggplant Torte La Provenal
Ingredients & Directions 2 md Eggplants cut into 1/2″ — rounds 2 ts Salt 2 md Potatoes, sliced 2 md Tomatoes, sliced 1 md Red onion, sliced 1/4 ts Pepper Thyme sprigs (opt) 3/4 c Basil leaves, torn -SEASONED OIL- 1/3 c Olive oil 1 Garlic clove(s), chopped 1 ts Thyme, chopped or 1/3 ts Dried thyme 1. Sprinkle the eggplant slice with 1 tsp salt and set aside for 1 hour. Rinse and pat the eggplant slice dry with paper towels. 2. In a separate bowl, combine the oil, garlic and thyme to make the seasoned oil. 3. Preheat the oven to 350F. 4. Place a large cast-iron skillet over high heat for 3 minutes. While the skillet is heating, brush the eggplant slices with the seasoned oil. Saut the eggplant over high heat until it is crusty and dark, 2-3 minutes each side. Saut as many slices as comfortably fit in the pan, then repeat the process. Do not crowd the skillet. Turn the heat down if the eggplant is browning too quickly. 5. Lightly oil an ovenproof baking pan. Overlap the eggplant, potato, tomato, and onion slices, leaving -inch of each uncovered. Repeat the layers until all the vegetable slices have been used. 6. Add the remaining 1 tsp salt and the pepper to the remaining seasoned oil and brush the vegetables with this mixture. Place the thyme and basil in between the layered vegetables. Bake uncovered for 1 hour. Serve hot or at room temperature. Can be refrigerated for 1 day. REheat before serving. “The Occasional Vegetarian” by Karen Lee. Yields 6 servings
Banana Creme Pie
Ingredients & Directions 1 9-inch baked pastry shell 3 tb Cornstarch 1 2/3 c Water 1 cn (14-oz) Eagle Brand -sweetened condensed milk -(not evaporated milk) 3 Egg yolks; beaten 2 tb Margarine or butter 1 ts Vanilla extract 3 md Bananas; sliced and -dipped in realemon lemon -juice from concentrate and -drained Whipped cream In heavy saucepan dissolve cornstarch in water; stir in sweetened condensed milk and egg yolks. Cook and stir until thickened and bubbly. Remove from heat; add margarine and vanilla. Cool slightly. Arrange 2 bananas on bottom of prepared pastry shell. Pour filling over bananas; cover. Chill 4 hours or until set. Spread top with whipped cream; garnish with remaining banana slices. Refrigerate leftovers. FROM “EAGLE BRAND ALL TIME FAVORITE DESSERTS WITH EAGLE BRAND CONDENSED MILK” 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 8 Servings
Cowboy Hot Tamale Pie
Ingredients & Directions 1 1/2 lb Lean ground beef 1 lg Onion, chopped 1 ts Garlic, minced 1 ts Seasoned salt 1 pk Chili seasoning mix 1 lb Can of tomatoes 1 1/2 c Cooked whole kernel corn – drained 3 1/4 oz Can pitted black olives – drained 1 c Yellow cornmeal 1 ts Salt 2 1/2 c Cold water 1/4 c Chopped canned pimiento 1 c Shredded cheddar cheese 1. Brown ground beef in skillet, breaking up meat with fork. 2. Add seasonings and tomatoes; simmer 5 minutes. 3. Stir in corn and olives. 4. Combine cornmeal, salt and water; cook, stirring, until thick. 5. Add pimento. 6. Line greased, shallow 2-quart baking dish with part of cornmeal mush. 7. Pour in beef mixture and make a border of remaining mush around edge of baking dish. 8. Bake at 350F about 40 minutes. 9. Sprinkle with remaining cheese and bake 5 minutes longer. From Yields 6 Servings
Whole Wheat Orange Anise Bread – Pan-1
Ingredients & Directions XKGR41A Don Fifield 2 tb Orange zest 2 1/4 c Whole wheat flour 1 1/2 ts Anise 1 tb Dry milk 1/2 c Orange juice 1 ts Salt 1/2 c Water 1 tb Butter 1 ts Dry yeast Bake (Rapid) mode may be used. Place all ingredients (except liquids and yeast) inside the bread pan. Add liquid ingredients. Close cover and place dry yeast into the yeast holder. SELECT: WHOLE WHEAT BAKE MODE. Press start. 5:00 will show. Yields 1 servings
Rowe's Strawberry Bread
Ingredients & Directions 1 3/4 c Sugar 3 c Unbleached flour 1 1/4 c Vegetable oil 2 tb Lemon juice 4 Eggs; beaten 1 ts Baking soda 2 pk (10 oz) frozen strawberries 1 ts Salt —–or—– 2 ts Cinnamon 2 c Fresh sliced strawberries 1/2 ts Ginger — undrained 1 c Chopped nuts Mix sugar, oil and eggs together. Add strawberries and lemon juice. In separate bowl, sift together flour, soda, salt and spices. Gradually stir dry ingredients into strawberry mixture. Mix thoroughly. Add nuts. Pour batter into two greased loaf pans. Bake in 350 F oven for one hour. Yields 2 servings
