Lemon-breaded Fried Chicken
Ingredients & Directions 1/4 c Fresh lemon juice 1 Egg, lightly beaten 1 lb Frying chicken, quartered, 1 1/2 c Dry fine bread crumbs -or 3-lbs. breasts Vegetable oil 2 ts Salt Lemon wedges 1/2 c All-purpose flour Sprinkle lemon juice over chicken and turn until thoroughly moistened. Let stand 1 1/2 hours, turning pieces occasionally. Pat chicken dry with paper towels. Sprinkle with salt; dip in flour and shake off excess. Dip in egg; roll in bread crumbs to coat thoroughly. In a heavy skillet, heat oil (should be 1/4-inch deep at all times during frying). Add one-half of chicken pieces and when deep golden brown, turn and complete frying. Test for doneness. Remove to platter and keep warm. Fry remaining chicken. Serve garnished with lemon wedges. Makes 6 servings. Yields 6 servings
Hippity Hop Bunny Cake
Ingredients & Directions 2 1/2 c Coconut, divided Red food coloring 2 Baked 9-inch round cake -Layers, cooled 8 oz Cool Whip, thawed Assorted candies for garnish Tint: 1/4 cup of the coconut pink using red food coloring. Cut: 1 cake layer as a half circle shape on each side of the cake (for the ears) leaving a bow tie shape in the center of the cake. The bow tie shape should be about 1 1/2″ wide at the widest part. Arrange: Leave one layer whole. Arrange whole cake layer in center of cake platter, place half circle shapes on the top pointing up for the bunnies ears. Place the remaining piece at the bottom of the whole cake layer to make a bow tie. Frost: With whipped Topping. Sprinkle center of bunny’s ears and bowtie with pink coconut. Sprinkle white coconut over bunny’s head and outer edge of ears and bowtie. Decorate with candies for eyes, nose, mouth and whiskers Hint: For decorating you could use red string licorice, chocolate chips for the eyes nose and mouth and maybe to outline the ears and bow tie. Yields 16 Servings
Merry Sugar Cookies
Ingredients & Directions 2 3/4 c All-purpose flour 1 ts Baking soda 1/2 ts Baking powder 1/4 ts Salt 1 c Butter or margarine, -softened 1 1/2 c Sugar 1 Egg 1 ts Vanilla extract 1 pk NESTLE Toll House semi-sweet -chocolate Rainbow Morsels, -divided (9 oz) Preheat oven to 375’F. In small bowl, combine flour, baking soda, baking powder and salt; set aside. In large mixer bowl, beat butter and sugar until creamy. Blend in egg and vanilla extract. Gradually beat in flour mixture. (Batter will be stiff.) Stir in 1 cup Nestle Toll House semi-sweet chocolate Rainbow Morsels. Shape rounded teaspoonfuls dough into balls; place on ungreased cookie sheets. Gently press 3 of 4 remaining Rainbow Morsels into each balls. Bake 8-10 minutes until edges are lightly browned. Let stand 2 minutes. Remove from cookie sheets; cool. Makes about 4 1/2 dozen cookies. Yields 54 Servings
Armenian Cracker Bread
Ingredients & Directions 1 pk (2-1/4 teaspoons) active Dry yeast 2 ts Sugar 1 1/4 c Warm water 4 c All-purpose flour 1/4 c Sesame seeds, toasted 1 1/2 ts Salt “Very aromatic and delicate, this Armenian Cracker Bread is the perfect complement to your favorite chicken salad. 350~F. 8 to 12 minutes In a small bowl, combine the yeast with 1/2 teaspoon of the sugar and 1/4 cup of the warm water. Set aside in a warm place until the yeast is dissolved and starts to foam, about 5 to 10 minutes. Combine the flour, sesame seeds, remaining 1-1/2 teaspoons of sugar, and salt in a large bowl or the food processor. Stir in the yeast mixture and mix well. Add enough of the remaining 3/4 to 1 cup warm water to form a dough that will hold together in a cohesive ball. The dough should be smooth and elastic, not sticky. Place the dough in a lightly oiled bowl and turn over to coat all sides. Cover with a damp towel and set it in a warm place until it has doubled in bulk, about 1-1/2 to 2 hours. Preheat the oven to 350~F. Punch the dough down and turn out onto a lightly floured surface. Knead a few strokes. Cut the dough into 12 equal pieces. Roll each piece into a large circle approximately 7 to 8 inches in diameter and 1/8 inch thick. Place the circles on a baking sheet and prick them all over with the tines of a fork. Bake for 8 to 12 minutes, until just barely browned and crisp. Cool on a rack. Yield: 12. VARIATIONS: Substitute poppy seeds for the sesame seeds, or omit the seeds. Yields 12 servings
Oatmeal Cake #3
Ingredients & Directions 1 c Quick oatmeal 1 1/2 c Boiling water 1 c White sugar 1/2 c Shortening 1 ts Cinnamon 1 c Brown sugar 2 Eggs 1 1/2 c Flour 1 ts Soda TOPPING 6 tb Melted butter 1/4 c Milk 1/4 c Nuts 3/4 c Brown sugar 1 c Shredded coconut 1 ts Vanilla From: smile@owens.ridgecrest.ca.us (Mary Ash) Date: 29 Sep 1995 19:54:19 -0600 Hope this is what you are looking for it is from Something’s Cooking with the South Dakota Lions and Lionesses cookbook. Combine and cool: 1 cup quick oatmeal, 1 1/2 cups boiling water. Mix sugar, shortening, cinnamon, brown sugar and eggs in separate bowl. Mix thoroughly and then add 1 1/2 cups flour and 1 teaspoon soda. Add oatmeal mixture. Pour into a 9 x 13″ greased and floured cake pan and bake 40 to 45 minutes at 350 degrees F. Test with toothpick. Topping: Combine topping ingredients and spread on cake while warm then brown under broiler. Yields 16 Servings
Jim's All Bran Bread
Ingredients & Directions 4 oz All bran cereal 12 oz Tea, hot and strong 1 Egg 12 oz Cake and pastry flour 1 ts Baking powder 6 tb Golden Syrup 12 oz Mixed dried fruit 1 pn Salt In a large bowl, mix dried fruit and All Bran. Pour hot tea over this mixture and let stand, covered, overnight. In the morning, add egg, flour, salt and syrup, and mix. Divide between 2 well greased loaf pans. Bake in a 350 degree oven for 40-60 minutes. Leave to cool slightly in pans and then turn out. Will taste better if tightly wrapped and put in tins – almost resembles a malt loaf. Serve sliced and buttered. Yields 4 Servings
Pinon Bread (pi,non)
Ingredients & Directions 1 c Pine nuts 1 1/4 oz Active dry yeast; -(one-package) 1/2 ts Sugar 1 c Warm water 1 ts Salt 1 c Whole wheat flour 2 c Unbleached white flour; or -more 2 tb Cornmeal; for the peel 1 ts Chili powder; New Mexican -(preferable freshly ground -red chili) “There’s a generous cupful of toasted, ground pine nuts in this bread, enough so that their unusual pine flavor is clearly present. This bread makes a delicate, nutty-flavored toast, and the dough can also be shaped into rolls and glazed. I sometimes add a little wild sage, which is very aromatic and right with the pine nuts, but if you decide to add sage that is unfamiliar to you, test it out first in a piece of extra dough. Some sages can be intensely bitter as well as aromatic. “Pure red chili mixed with water and brushed over the dough before baking gives a beautiful warm reddish color to the bread. Where vent lines have been cut the dough bakes golden brown, and the whole thing looks like a big gourd or pumpkin. I prefer to bake this round bread on a baking stone, allowing it to rise on a wooden peel dusted with cornmeal. But if you choose to use a bread pan use one suitable for a loaf weighing 1+1/2 pounds. “Served with the Anasazi Beans with Juniper (SAVORY WAY, page 267) and the Wild Green Salad (SAVORY WAY, page 44) this makes a simple southwestern meal filled with strong, clean tastes. Makes 1 large loaf or a dozen 2-ounce rolls. ” -DM Toast the pine nuts in a dry skillet until they begin to color, shaking the pan occasionally so that they don’t burn. Remove them from the heat and set aside to cool; then chop them finely by hand or in a food processor to make a fine meal. (Be careful not to overwork them, or the pine nuts will form a nut butter.) Stir the yeast and sugar into the warm water and set the mixture aside for 10 minutes or until the surface is covered with bubbles. Stir in the salt, ground nuts, whole wheat flour, and as much white flour as you can, using a spoon. Turn the dough out onto the counter and knead it until it’s smooth and silky, about 8 minutes, incorporating extra flour as needed. Brush a film of oil in a bowl and set the dough in to rise for approximately 45 minutes, covered with a damp towel or a piece of plastic wrap. Let it double in bulk, then turn it out on a counter and knead it briefly. Shape the dough into a round ball and set it aside to rise again on a peel or counter dusted with cornmeal or flour. While it is rising, preheat the oven to 375 deg F. If you’re using a baking stone, heat it at the same time. When the bread has risen again, after 30 minutes or so, cut 4 or 5 deep slashes across the top. Mix the ground chili with a few spoonfuls of water and paint it over the surface of the bread. Slide the risen bread onto the baking stone and bake it until it’s firm on top and lightly browned on the unglazed parts, about 40 minutes. Set the bread on a rack to cool. PINON ROLLS — After the dough has risen the first time, knead it briefly and then cut it into 12 2-ounce pieces. Form each piece into a ball and set them aside to rise on a peel or baking pan dusted with flour or cornmeal. Cut several vent lines into each roll and brush the rolls with chili water as above. When risen, bake the rolls until lightly browned and firm to the touch, about 25 minutes. ~-SENT TO the EAT-LF list 9/6/97 by patHanneman Per 2oz Serving: 178 cals, 5.8 g fat, 27.5% Yields 12 Servings
