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Dark Pumpernickel Rye Bread
( 1 1/2 Pound Loaf)
3/4 c. + 2 tbsp. brewed coffee
2 tbsp. vegetable oil
2 tbsp. dark molasses
2 c. bread flour
1 c. medium rye flour
5 tsp. cocoa powder
1 1/2 tsp. sugar
1 1/2 tsp. salt
3/4 tsp. onion powder
2/ 1/4 tsp. Red Star Active Dry Yeast
Have all ingredients at room temperature unless otherwise specified in
your owner's manual. Place ingredients in pan in the order listed.
Select
Basic or White Bread cycle and medium/normal crust.
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Clam Chowder 2 cans condensed
New England clam chowder
1 can condensed cream of celery soup
1 can condensed cream of potato soup
2 pints half and half
snipped chives
freshly ground pepper
Combine all ingredients in a microwavable dish except the chives and black
pepper, mix
well and cook on high until it is heated all the way through. Ladle into
bowls and sprinkle with
the chives and freshly ground pepper. Ummmm so good so simple. Okay so it
is a little
fattening, but once in awhile shouldn't be too bad. ???
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Mushroom and Fines Herbs
Omelet Serving Size : 4
1 pound fresh mushrooms -- thinly sliced
7 tablespoons butter
2 tablespoons all-purpose flour
3/4 cup sour cream
Salt and freshly ground black pepper
6 eggs
3/4 cup Chicken Stock
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh chives
1/2 teaspoon chopped fresh thyme or
1/2 teaspoon dried thyme
1/2 teaspoon chopped fresh tarragon or
1/2 teaspoon dried tarragon
Parsley for garnish Cook the mushrooms in four tablespoons of the butter, stirring until
mushrooms are softened and lightly browned. Sprinkle with the flour,
stirring constantly. Remove the saucepan from the heat. and add the sour
cream. Stir to blend and season with salt and pepper to taste. Bring just
to
a boil, then remove from the heat. Beat the eggs lightly with the stock
and
add the chopped parsley, chives, thyme, and tarragon. Season with a little
salt and pepper. Heat the remaining butter in a skillet and add the egg
mixture. As the eggs cook, lift them up with a spatula to let the liquid
egg
flow under. The eggs should remain moist. Spoon the mushroom filling into
the center, fold the omelet over and slide onto a hot platter. Garnish
with parsley and serve. 4 servings Per Serving (excluding unknown items): 416 Calories; 36g Fat (77.4%
calories
from fat); 13g Protein; 11g Carbohydrate; 2g Dietary Fiber; 354mg
Cholesterol; 719mg Sodium. Exchanges: 0 Grain (Starch); 1 Lean Meat; 1
Vegetable; 0 Non-Fat Milk; 6 1/2 Fat.
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Version
Goetta
1 1/2 pounds of pork
1 1/2 pounds of beef
1 box of Quaker Oats (probably small size of oatmeal)
Boil meats with 1 small onion chopped.
Remove meat and onion from water, saving water for later.
Grind meat and onion then mix with oats. Place mixture in pan which has
grease, oil or been
sprayed with Pam. Add water as needed and cook meat mixture until gets
stiff. Once stiff
place in loaf pan and refrigerate. To cook, remove from pan and slice. Fry
slices in skillet. Serve hot.
Laura Schetter
Newport, TN
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Version
Strawberry Pineapple Lemonade Punch
1-12 ounce can frozen pink lemonade, thawed, undiluted
1-6 ounce can crushed pineapple
1-10 ounce carton frozen strawberries, thawed
1 quart lemon-lime soda
Procedure:
In a blender add all ingredients except the lemon-lime soda. Blend on low
speed for 15 to 30 seconds or until smooth. Chill, well-sealed. Just
prior to serving, pour mixture into punch bowl and stir in the lemon-lime
soda. Makes 16 1/2 cup servings.
Notes: This recipe is from the Orange County Register Take Five column.
Recipes submitted must have 5 or less ingredients. I made the recipe 4
times and chilled it in a big iced tea jar.
Just before the shower, I mixed half the ingredients adding
ice to the bowl. Making the recipe 4 time filled the punch bowl twice.
I had a little of the punch base left over. Last night I
poured it into a glass and filled it with ice and diet orange soda. It was
delicious! Don't think I will wait for another shower to make this again!
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