Homemade Bread

This is a super easy and relatively quick recipe for homemade bread. Its good too.:)

3 3/4 cups all purpose or bread flour

1  .25 ounce package of yeast

2 Tablespoon olive oil

1 teaspoon salt

3 Tablespoons sugar

1 1/2 cup warm water

First dissolve yeast in the warm water . In separate bowl mix together 1 1/2 cups flour, salt, oil and sugar. Add the dissolved yeast water to the flour mixture. Mix together and let stand, covered tightly, for 30 mins.

Now add 1 1/2 cups flour gradually to yeast mixture, mix together by hand to form dough. Place dough on floured surface and continue to knead and fold in flour until dough is smooth and not sticking to hands.

Separate dough into 2 loaves approx. 1 lb. a piece, or you may make 6 mini loaves, they are really convenient for one or two people.  Place loaves one non stick cookie sheet and place in COLD oven for 15 min. and let rise.( Dough will continue to rise while being cooked.)

Turn oven to 425 degrees and bake for approximately 30 min  or until good and golden . 🙂

Enjoy!

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Jen’s Artichoke and Spinach Dip

Image by Old Shoe Woman via Flickr

Artichoke & Spinach Dip Restaurant Style

Ingredients

• 4 cloves garlic
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 (10 ounce) container Alfredo-style pasta sauce
• 1 cup shredded mozzarella cheese
• 1/3 cup grated Parmesan cheese
• 1/2 (8 ounce) package cream cheese, softened

Directions

1. In a crock pot, mix all ingredients thoroughly.
2. Cook on medium for about 2 hours or until cheeses are melted and bubbly.

Notes

This recipe is modified from one that I found on allrecipes.com.  I modified to cook in crock pot instead of oven.  I won 1st prize in a crock pot contest at work.  Everyone loved it!

Author Jen Paterchak

 

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“Not your everyday” Carrot and Raisin Salad

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Nice one here from my Mama.  Looks de-lish and so colorful .Enjoy!

Carrot – Raisin Salad

1 15 oz can pineapple chunks
3 cups grated carrots
1 cup raisins
½ cup walnuts
8 ounces cream cheese, softened to room temperature
1 teaspoon salt

Drain pineapple chunks and retain 1/3 cup liquid in large bowl. Add cream cheese to liquid and whip until smooth. Fold in all remaining ingredients until well-mixed. Chill for at least one hour. This makes a great, healthy snack for little ones or colorful side dish.

Author: Mona Twocats-Romero

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Maw’s Mashed Taters

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Here is another recipe I learned from my former “maw in law”. Love ya Sharon. These are the creamiest mashed potatoes you can get from scratch,so yummy too.

6-8 medium potatoes

a “dollop” of mayonaisse Approx. 3 TBLSP.

a “dollop” of butter Approx. 3 TBLSP.

tsp. salt

tsp. pepper

a splash of milk if desired, just make sure you dont put to much, just a splash, because it will change the consistency and the taste.

Peel wash and cube potatoes, place in medium saucepan and bring to steady boil at medium heat for around 7 min. or until tenter

Drain water out of potatoes, place in large bowl or return to pan.

Add you salt and peeper, then your butter, stir just a couple times, now add your mayo. With and electric beater, mix potatoes for about 1-2 min. or until very smooth. Serve and enjoy!  Serves 6-7.

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“Roll Tide” Bisquits

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Alabama Style or “Roll Tide”  Biscuits

This biscuit making technique had been taught to me by my former mother in law, who also learned from her mother.  Thank you Sharon for passing the old style down to me.

1 Large bowl

Approx 2 ½ -3 cups of self rising flour

A “palm-full” of vegetable shortening, “just reach in and grab you a handful of grease”

A Tall glass of your choice of Milk, buttermilk, and even water can be used (App.20 -25 oz.)

Greased cookie sheet

Ok, here’s the thing with these bisquits, you do not make these with anything but your hands. They literally are “hand made”. First you take your large bowl and dump in your flour, it doesn’t have to be measured exactly because you shouldn’t use all of it anyway.  After the flour is in you want to reach in the shortening and dip out approximately a palmful and place directly in the mound of flour, bring glass of liquid near and start to mix together the flour and shortening with your hand, do not mix all the way around the bowl, but instead work from the inside of the flour out, gradually pour in the liquid and work the flour and shortening together with your hand in the center of the bowl picking flour up along the way by moving your hand in a small circular motion, keep repeating this until you have a mound of dough around 2 cups and it is  smooth consistency. You should still have a small amount of flour in the bottom of your bowl. Pinch off ping pong ball size lumps and shape into disks and place in cookie sheet. Using flour to dust with.

Brush tops of bisquits with milk or water before placing in the oven.

Bake at 400 for 12 min or so or until golden.

I hope I explained how to make these in a way you can visualize and understand, it’s the only way I knew how without just showing you.  Enjoy!

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Mama’s Pea Salad

Image by Darwin Bell via Flickr

Another great recipe from my Mama. My grandmother used to make Pea Salad with Velvetta(tm).  Hope you enjoy!

Pea salad:
2 chilled drained cans of green peas
1/4 cup each chopped dill pickle and green olives
1/3 cup chopped onion (or to taste)
2/3 cup small diced cheddar cheese
1/3 cup ranch dressing
mix all ingredients and chill thoroughly.

Great as a side dish, or for us veggies a main course.

Author: Mona Twocats-Romero

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Vegetarian Pizza

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Paired with a two-cheese white sauce, broccoli makes a wonderful pizza topping. The secret to a crisp crust is preheating the baking stone or sheet. If you like extra-crispy pizza, prebake the dough 3 to 4 minutes before adding toppings.

DIRECTIONS

1. Place pizza stone or baking sheet in center of oven, and heat to 425°F.
2. Melt 1 1/2 tsp. margarine in skillet over medium-high heat. Add mushrooms, and cook 4 to 7 minutes, or until beginning to brown, stirring frequently. Add broccoli and 1/3 cup water. Cover tightly, and steam broccoli in skillet 3 to 4 minutes, or until tender.
3. Meanwhile, heat remaining 1 1/2 Tbs. margarine in saucepan over medium-high heat. Add flour, and cook 2 minutes, or until pale golden, stirring constantly. Stir in milk, garlic, and salt. Cook 3 to 4 minutes, or until mixture thickens and begins to boil, stirring constantly. Remove from heat. Stir in 1/4 cup mozzarella and 2 Tbs. Parmesan until sauce is smooth and cheese is melted.
4. Shape pizza dough according to package directions. Remove pizza stone from oven, and place dough on hot stone.
5. Spread white sauce over dough to within 1/2 inch of edge, and top with broccoli mixture. Sprinkle remaining mozzarella and Parmesan over top. Return to oven, and bake 18 to 20 minutes, or until edges of pizza are golden and center is hot and bubbly. Cool slightly before slicing and serving.

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ingredient list

Serves 6

• 2 Tbs. nonhydrogenated margarine or butter, divided
• 6 oz. mushrooms, sliced (2 cups)
• 8 oz. broccoli florets (3 cups)
• 1 Tbs. all-purpose flour
• 1 cup low-fat milk
• 2 cloves garlic, minced (2 tsp.)
• 1/4 tsp. salt
• 1/2 cup shredded mozzarella, divided
• 1/4 cup grated Parmesan, divided
• 1 13.8-oz. pkg. refrigerated pizza dough

Nutritional Information

Per slice:

Calories	275
Protein	13g
Total Fat	9g
Saturated Fat	4g
Carbs	38g
Cholesterol	10mg
Sodium	746mg
Fiber	3g
Sugar	7 g

This recipe is courtesy of Vegetarian Times(tm) Website, there is a link to this site posted on the bottom of the page in the Quick Posts section, check it out!

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Mama’s Vegetarian Stir Fry

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Basic Stir-Fry
1 lb. EXTRA firm tofu, cubed and drained             well
1 cup thin sliced carrots
1 cup broccoli coarsely chopped
2 stalks celery, sliced thickly
1 chopped red bell pepper
½ cup chopped red onion
1 hot pepper of your choice, sliced in half
¼ cup sesame or olive oil
another ¼ cup oil
Soy Sauce to taste

Cube tofu and allow to drain for at least one hour in a colander over a bowl. Discard liquid. Heat 1st ¼ cup of oil in Wok to very hot. Add hot pepper and tofu and stir-fry until tofu is lightly browned. Remove tofu from wok and retain oil and tofu in bowl. Add second portion of oil and heat until very hot. Add onion and bell pepper and stir until browned (this will only take a short while). Add the rest of the ingredients in this order, stirring and browning as each is added: celery, carrots, and broccoli. Add the tofu, chili and oil and stir for about 3 minutes. Remove from heat and add soy sauce to taste.

Add for variation:

Peanuts or cashews
Asparagus
Snow peas
Artichoke hearts
Apples (a favorite)

** As a note, you may easily substitute meat for the tofu.

Author:   Mona Twocats-Romero

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Garlic Soup

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This is also from my friend Carrie…we LOVE our garlic! Yum!

• 2 lb onions – roughly chopped
• 2 cup garlic – peeled and chopped
• 2 Tbsp olive oil
• 2 Tbsp butter – unsalted
• 1 1/2 qt chicken stock
• 1/2 loaf French bread – stale and in chunks
• 1 pt half & half – or cream
• 1 bouqet garni (bay leaves, parsley, and thyme)  tied together with butcher’s string
• (or cotton string) 10 3” stems of parsley,
• 5 stems of fresh thyme* and 1 bay leaf.

*if you don’t have fresh thyme for the bouquet garni, 1 teaspoon of dried thyme leaves will do.

Saute onions and garlic in butter and olive oil stirring frequently,  over low to medium heat until deep golden color is reached (about 30  minutes). Add chicken stock, bouquet garni and bread. Simmer 15 to   20 minutes. Remove bouquet garni. Puree in blender. Strain through  medium strainer. Heat and add half & half. Salt and pepper to taste. The soup is better the second day, as it mellows overnight.

Author Carrie Patton

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Roasted Potatoes

Roasted Potatoes

You can use any potato you prefer for this recipe (Russet, Red, Yellow, and many more). Red makes for a very pretty presentation.

5 medium potatoes washed

3 green onions

1 clove garlic

½ tsp. pepper

1/8 tsp. Hungarian Paprika (or any paprika)

½ tsp. season salt

2 Tbs Olive oil to coat

Shake of Parsley for looks

Quarter and cube washed potatoes, place in large bowl to mix. Add garlic and onions, mix , add all other ingredients and drizzle olive oil to coat potaoes evenly.

Place  potatoes on a baking sheet and bake @ 400 degrees for 35-40 minutes. Turn halfway through .  Serves 4 easily.

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