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0.5 cups warm water, 1 pkt dry yeast, 1 tsp sugar
2 tbl shortening- butter, oil
1 1/3 cup milk- scalded and cooled or 2/3 cup evaporated milk and 2/3 cup hot water
1 cup enriched bread flour or all-purpose
2 tbl sugar
2 tsp salt
3.5 to 4.25 bread flour or all-purpose flour
Soften year, water and sugar. Place shortening in warm milk and let stand.
Add to yeast mixture in bowl. Add 1 cup flour and beat until smooth. Add sugar and salt and mix well.
Set mixer to low and add all remaining flour to make a soft dough. It will leave the sides of the bowl but bread flour will stick to fringes. Knead with a hook for 6 minutes.
Grease bowl. Let rise until double (if bread flour). Punch down. Let rise again for 45 minutes- 1.25 hours. Punch down.
Put dough on floured surface- knead 5 times. Divide. Place in greased load pan and let rise. For soft crust, oil the surface.
Bake for 15 minutes at 425. Reduce heat to 375 for 30 minutes
For crisp crust brush with water during baking and before. Top with boil if too brown.
3.5 to 4 cups all purpose flour
2.5 cups whole wheat flour
2 tbl dry yeast
1 tbl salt
1 cup milk
1 cup water
0.5 cups honey
3 tbl butter
In a large mixing bowl combine 1 cup all purpose flour, whole wheat flour, yeast, and salt. Mix thoroughly then add warmed milk and water, plus honey. Mix in large bowl.
Add eggs then butter to this bowl.
Add the rest of the flour to the bowl a little at a time. Knead until smooth and elastic (by hand add it)
Place in greased bowl (turn flour over) and let rise in warm oven for 1 hour.
Punch dough down and divide into 2. Roll onto a floured bowl. each one 42×7″- put in greased bowls. Let rise until doubled then bake in 375 over for 35-40 minutes until nicely brown. Remove. Cool.
1 avocado mashed
3 tomatoes skinned and diced
1 small onion
Chopped green chili pepper
Lemon or lime juice to taste
2 tbl oil
3 tbl lemon juice
1 1/2 tsp salt
Pepper and chile powder
Blend in blender. Add skinned tomatoes.
Place ribs in kettle with water to cover.
Add whole medium onion stuck with 4 cloves, 2 peppercorns, 2 tsp salt
Bring to a boul. Simmer, covered for 40 minutes. Reform from cooking liquid and drain well. Separate ribs into serving pieces.
In a large bowl combine 1 flat can crushed pineapple, 1/4 cup New Orleans molasse, 1/4 cup prepared mustard, 1/4 cup catsup, 2 tbl soy sauce, 1 medium onion chopped, 1/2 tsp salt, 1/4 tsp pepper
Add ribs to above mixture and toss until coated all over. Turn into shallow baking pan and spread ribs so they are one layer deep.
Bake at 325 for 25 minutes or until crisp and brown.
Serves 4 to 6
1 cup ricotta cheese
1/4 lb prosciutto ham, chopped- will make 3/4 cup
1/4 to 1/2 cup fresh parmesan cheese- grated
2 egg yolks
1 1/2 tsp chopped fresh rosemary or 1/4 tsp dried pepper
8 sheets thawed filo
2 sticks unsalted butter- melt
Unroll filo. Lay flat, cover with a barely wet towel
Repackage remaining filo and refrigerator or freeze
Use 1 sheet and brush with butter. Top with 2nd sheet. But sheets into 5 crosswise strips. Drop 1 tbl ricotta filling at end of the strip. Then fold the top of the strip across filling on diagonal. Continue folding filo as if fold flag. End with triangular pastry.
Place on greased baking sheet
Preheat oven to 350 for 20 minutes
2 tbl cornstarch
2 tbl sugar
1/2 tsp accent
1 chicken bouillon cube
1/2 cup water
1/3 cup vinegar
1 cup pineapple juice
2 tbl soy sauce
1 tbl butter
1/2 lb meatballs
1/2 lb cooked shrimp
1/2 cup cooked chicken livers
Combine all ingredients besides the meat. Heat the meat in above sauce.
1 can crabmeat flaked
Juice of lemon, dash hot pepper sauce
1 tsp Worchestire sauce
1 8oz cream cheese
1/2 cup sour cream
1/2 cup mayo
1/8 tsp salt
1 tbl minced onion
1 tsp minced chives
1 clove garlic, minced
1 tsp horseradish
Marinate. Beat ingredients till smooth. Stir in onion, garlic. Fold in crab and horseradish. Should make 2 1/2 cups dip.