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This and That

Posted Wednesday, June 9, 2010, at 6:00 PM

I have a very a good friend who is a wonderful cook and she has shared some recipes with me and some are mine this time, they are nothing particular but hope you enjoy them. Garden Season is here again and I am finding myself cooking with fresh vegetables more and more so I am gonna try and share some recipes with that in a few days. If there is something particular you want to see let me know ok..Happy cooking.

French Onion Bread

2 packages active dry yeast
1 cup warm water, 110 to 115 degrees
5 1/4 to 5 3/4 cups flour, divided
4 tablespoons sugar, divided
3/4 teaspoon salt
1 1/4 cups hot water, 120 to 130 degrees
1 envelope French onion soup mix
3 tablespoons shortening

In a mixing bowl, dissolve yeast in warm water. Add 1/2 cup flour, 2 tablespoons sugar and salt. Beat until smooth, about 1 minute. Cover and let rise in a warm place for 20 minutes. In a small bowl, combine hot water, soup mix, shortening and remaining sugar. Cool to 115 degrees. Add yeast mixture with 2 cups flour. Mix for 1 to 2 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and divide into thirds. Shape into loaves. Place in three greased 8-by-4-by-2-inch loaf pans. Cover and let rise until doubled, about 30 minutes. Bake at 375 degrees for 30 minutes or until golden brown. Remove from pans to cool on wire racks. Yields 3 loaves.

Nutmeg Bread

1/2 cup margarine, softened
3/4 cup sugar
1 egg
2 cups flour
1 1/4 teaspoons ground nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk

In a mixing bowl, cream margarine and sugar. Add egg, mix well. Combine the flour, nutmeg, baking powder and baking soda. Add to creamed mixture alternately with buttermilk. Pour into a 9-by-5-by-3-inch loaf pan that has been coated with nonstick cooking spray. Bake at 350 degrees for 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Yields 1 loaf.

Sicilian Meat Roll

2 eggs
1/2 cup tomato juice
3/4 teaspoon dried oregano
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds ground beef
3/4 cup soft bread crumbs
2 tablespoons minced fresh parsley
8 thin slices fully cooked ham
1 1/2 cups (6 ounces) shredded mozzarella cheese
3 thin slices mozzarella cheese

In a large bowl, combine eggs, tomato juice, oregano, garlic, salt and pepper. Add beef, bread crumbs and parsley. Mix well. On a piece of heavy-duty aluminum foil, pat the meat mixture into a 12-by-10-inch rectangle. Place the ham and shredded cheese on loaf to within 1/2-inch of edges. Roll up, jelly-roll style, beginning with the short end and peeling foil away while rolling. Place on a greased baking pan with seam side down. Seal ends. Bake, uncovered, at 350 degrees for 1 hour and 10 minutes. Top with sliced cheese. Bake 5 minutes longer or until cheese is melted. Yield 8 servings

Buffalo Chicken Salad with Blue Cheese Buttermilk Dressing

1 teaspoon paprika
1 1/2 tablespoons olive oil
2 tablespoons hot sauce
6 skinned, boned chicken breast halves
1 large carrot
1 celery rib
3 cups cubed red potatoes
Cooking spray
6 cups shredded romaine lettuce
2 cups cherry tomato halves
Blue cheese buttermilk dressing

Combine paprika, olive oil and hot sauce in a large dish. Add chicken, to coat. Marinate 30 minutes to 1 hour in the refrigerator. Cut carrot and celery lengthwise and place in bowl of ice water for 30 minutes. Place potatoes in a saucepan. Cover with water and boil for 15 minutes. Prepare grill. Remove chicken from dish, coat with cooking spray and grill for 5 minutes on each side or until done. Cut chicken diagonally into thin slices. Arrange lettuce, top with potatoes, carrot, celery, chicken and tomato halves. Serve with blue cheese buttermilk dressing.

Blue Cheese Buttermilk Dressing

1/2 cup low-fat buttermilk
1/2 cup plain fat-free yogurt
3 tablespoons white wine vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped green onions
1/2 cup crumbled blue cheese

Combine and blend all ingredients and serve with salad.

Hot Mexican Potato Salad

1 pound whole tiny new potatoes, quartered
1/4 cup water
1/4 cup picante sauce
1 to 2 tablespoons lime juice
1 tablespoon olive or salad oil
1/4 teaspoon salt
1/8 teaspoon pepper
1 large tomato, seeded and chopped
1/2 cup sliced olives
1/4 cup sliced green onions
1 tablespoon cilantro or parsley

In a 2-quart microwave casserole dish, microwave on high power the potatoes and water, covered, for 9 to 11 minutes or until potatoes are tender. Stir once during cooking. Drain. In small microwave bowl, combine picante sauce, lime juice, oil, salt and pepper. Cook uncovered on high 45 to 60 seconds until heated through. Add sauce to cooked potatoes. Stir in tomatoes, olives, onion and cilantro or parsley. Toss to coat. Serves 4.

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Cooking with Karen
Karen Shipley
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I began cooking at the age of 9 with my father and have always loved trying new recipes. Beware: I am fond of onions and peppers! I am diabetic so I do try to cook more healthy dishes these days. My door is always open to trying and sharing new recipes. Let's see what we can cook up with this blog!
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