Corn Bread Salad`
Ingredients & Directions 4 c Stale Corn Bread — Crumbled 2 lg Tomatoes, Ripe, Seeded Chopped in 1/2″ pcs. 8 Scallions — chopped 6 Radishes, Scrubbed — thinly Sliced 1 sm Green Bell Pepper, Seeded Chop in 1/4″ pcs. 1 c Corn Kernels, Fresh Or Thawed Frozen 1/2 c Mayonnaise 1/2 c Cucumber Ranch Dressing – 2 ts Prepared Mustard, Prefer Creole Or Dijon 1/4 ts Salt 1/2 ts Pepper — freshly ground (see recipe) 1. In a large bowl, combine the corn bread, tomatoes, scallions, radishes, bell pepper, and corn. 2. In a small bowl, combine the mayonnaise, cucumber dressing, mustard, salt and pepper. Pour over the corn bread mixture and toss well. Cover and refrigerate until chilled, at least 4 hours or overnight. Serve cold. Makes 8 to 10 servings from Clem and Donna McSpadden of Bushyhead ” Tub-Handle” Ranch of Chelsea, OK. Yields 8 servings
Pineapple, Raisin, And Rum Bread Pudding
Ingredients & Directions 20 oz Can crushed pineapple w liq. 1/2 c Low fat milk 5 c Packed ital. fr bread 1 in. 2/3 c Raisins 1/2 c Brown sugar 2 tb Margarine, melted 1 tb Rum 1 ts Vanilla extract 1/2 ts Cinnamon 1 ts Margarine 1 tb Rum 1 tb Light brown sugar 2 tb Sliced almonds Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl. Stir together and let stand 10 min. Stir in the remaining ingredients. Pour mixture into lightly oiled 9 x 9 in. baking pan.Last 3 ingredients are for glaze. Melt margarine . Add rum and brown sugar and stir just until sugar is dissolved. Spoon in thin layer over top of pudding. Bake for 25 min, top with almonds. Bake for another 15 to 20 min, or until top is golden brown and turning crusty. Serve warm. Yields 6 servings
Ideas To Dress Up Pound Cake
Ingredients & Directions 1/2 c Almond paste 1/2 ts Grated orange zest 1 c Whipped cream or sour cream Take remaining almond paste from can, stir in the grated orange zest and some whipped cream or even sour cream to make the mixture looser; fold in remaining whipped cream and use as a topping with sliced and sugared strawberries or raspberries. MONDAY TO FRIDAY SHOW #MF6708 Yields 4 servings
Cottage Pie
Ingredients & Directions 1 lb Russet potatoes; peeled, cut -in half 5 tb Unsalted butter 1/2 lb Mushrooms; sliced 1 lb Lean ground beef 1 sm Onion; chopped 4 Garlic cloves; minced 2 tb All purpose flour 3/4 c Canned beef gravy 1/4 c Chopped fresh parsley 1 md Carrot; sliced 1 tb Worcestershire sauce 1/2 ts Dried marjoram Cook potatoes in large saucepan of boiling salted water until tender. Drain. Return potatoes to same saucepan. Add 3 tablespoons butter and mash. Season to taste with salt and pepper. Preheat oven to 350F. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add mushrooms and saute until tender, about 7 minutes. Transfer mushrooms to bowl. Add beef, onion and garlic to same skillet and cook over medium-high heat until beef is brown, breaking up with spoon, about 8 minutes. Add flour and stir 2 minutes. Add mushrooms, gravy, parsley, carrot, Worcestershire and marjoram. Simmer 4 minutes, stirring occasionally. Spoon beef mixture into 8-inch square baking dish. Spoon mashed potatoes over; smooth top. Bake until potatoes are heated through and golden brown, about 25 minutes. Let stand 5 minutes before serving. Serves 4. Yields 1 servings
Bread Pudding With A French Flair
Ingredients & Directions VANILLA SAUCE 1 c Milk 4 Egg yolks 1 c Heavy cream 1/2 c Sugar 1/2 ts Vanilla BREAD PUDDING 4 sl White bread 2 Egg yolks 1 cn Pitted sweet dark cherries 1 c Sugar 3 1/2 c Milk 1 ts Vanilla 5 Whole eggs 1. Make vanilla sauce: in a small saucepan, over direct heat bring 1 cup milk with cream and 1/2 tsp vanilla to boiling; just until bubbles form around edge. Remove from heat. In the top of a double boiler, with an electric mixer at medium speed, beat 4 egg yolks until thick. 2. Gradually beat in 1/2 cup sugar, beating until soft peaks form when beaters are raised. Add hot milk mixture. Place over hot water (water in the lower part of the double boiler should not touch the upper part). Cook, stirring until coating forms on metal spoon – about 10 to 15 minutes. 3. Pour into a bowl; place a sheet of waxed paper on the surface. Refrigerate 2 hours. Preheat oven to 350F. Trim crusts from the bread and cut in half diagonally. Drain cherries. Turn cherries onto the bottom of a buttered 2 quart 8 inch square baking dish. Overlap bread slices on top. 4. Prepare custard: In a small saucepan over direct heat heat the milk until bubbles form around the edge of the pan. Remove from heat. In a medium bowl, with an electric mixer, beat whole eggs and egg yolks until light and foamy. Gradually beat in the sugar, 2 tablespoons at a time. 5. Beat until well-blended. Gradually pour the hot milk, beating constantly. Add vanilla, mixing well. Pour custard over bread and cherries mixture in baking dish. Set baking dish very carefully in a large shallow pan on the lower rack of the oven. Carefully pour hot water to 1 inch level around dish. 6. Bake, uncovered, 45-50 minutes or until knife comes out clean. Remove to rack to cool. To serve, spoon sauce over individual servings Makes 8 servings. Note: You might try sprinkling cinnamon-sugar mixture over the pudding before baking. It’s great. Yields 8 servings
Kolach (braided Bread)
Ingredients & Directions 1 ts Sugar 1 c ;Water, Lukewarm 2 pk Dry Yeast 3 tb Sugar 2 c Milk; (About 110 Degrees F.) 2 lg Eggs 1 tb Salt 2 tb Oil Or Melted Butter; You -Can Use Up To 4 Tbs 8 c Unbleached Flour; Or More -If Needed 1 lg Egg; Beaten With 1 tb Water; For Glaze 2 tb Dry Poppy Seeds Disolve 1 tsp sugar in the water and sprinkle the yeast over it. Add 1 Tbl of sugar, stir and let stand for 10 minutes. Combine the yeast with the milk, lightly beaten eggs, salt, 2 tbl sugar, oil, and 3 cups of sifted flour. Beat until smooth. Cover and let rise in a warm place until light and bubbly, about 1 hour. Mix in enough of the remaining flour to make a light, slightly sticky dough, then knead in the bowl until smooth and elastic,(Remember the heavier the dough, the heavier the bread.) and leaves the sides of the bowl easily. Or in the processor, add the yeast mixture to the flour and then add the liquids. With the machine running, add more flour until a ball forms. Allow to rest for several minutes. Process until the dough is smooth and elastic. Form into a ball and place in a lightly oiled bowl, turning once to oil the top. Cover with a linen dish towl, soaked in hot water and then wrung out until damp only, and let rise in a warm place until double in bulk. Punch down and allow to rise again, slightly. Divide the dough into 3 parts. Divide 1 part into thirds, rolling each into a rope 8 to 10 inches long and 1 1/2 inches thick. Braid together, starting at the middle and turn the ends under. Repeat with each of the remaining parts of the dough. Place the loaves on buttered baking sheets. Do not crowd, since the loaves will double in size. Cover with the damp towel and let rise until almost double. Brush with the egg glaze and sprinkle with the poppy seeds. Bake in a preheated 375 Degrees F. oven at least 1 hour, or until golden. Test by rapping the bottom, there should be a nice hollow sound. Cool on wire racks until cold before cutting. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eve.txt Yields 3 Servings
Fudge Squares
Ingredients & Directions -BOTTOM- 1/2 c Butter 1 Egg 1 ts Vanilla 1 c Brown Sugar 1 c Flour 1 ts Baking Powder 1/2 ts Salt TOPPING 1/4 c Butter 1/4 c Milk 1 c Brown Sugar 1 c Powdered Sugar; Icing Sugar Bottom Layer – Melt butter. Mix in sugar, egg and vanilla. Add dry ingredients and mix. Spread evenly into an 8×8″ pan. Bake at 350 for 20 – 30 minutes. Top Layer – In pan on top of stove over medium-high heat melt butter. Add brown sugar and milk. Once the mixture starts to bubble, turn down to medium heat and boil for 5 minutes. Remove from heat and add icing sugar. Beat with whisk until smooth looking. Pour over cooked base. Cool and cut into small squares. **** Recipe easily doubles – bake in a 9×13″ pan. **** 1/2 cup nuts can be added to the bottom mixture if wanted. Yields 30 Servings
