Bread Bowls

Diana Wilson has a great recipe for Bread Bowls that she shared.  Here it is:

Bread Bowls

1/2 cup warm water

1 cup warm milk

2 tablespoons softened butter

2 tablespoons sugar

1 1/2 teaspoon salt

3 1/2 to 4 cups flour

1 1/2 tablespoons instant yeast

Put all ingredients in mixer with the dough hook in the order listed.  Start with 2 1/2 cups flour and after it is mixing, slowly add enough flour until the dough cleans the sides of the bowl.  Mix for 6 minutes.  Immediately take dough from bowl and place on a greased or floured counter. 

Divide into 6 to 9 portions depending on how big of a bread bowl you want. Shape into balls and place on greased cookie sheet,  making sure to  leave enough room for growth.  Cover and let rise until doubled, about 30 to 45 minutes.  Bake at 375 degrees for 20 to 25 minutes until golden brown. Cool on wire racks.  To serve, cut the top off and carefully hollow the bottom of each bowl.  Best when served with thick soups.  

Linda's Taco Salad

Linda's Taco Salad

lettuce

kidney beans

olives

tomatoes

Dorito taco chips

cheese

avocados

taco sauce Ashley's of Texas

4.5 oz. browned hamburger

line bowls with lettuce, add rest, breaking up taco chips, with sauce on top.

serve with corn bread

Tostada

Tostada shells

spread sour cream

lettuce chopped fine

cheese a lot

tomatoes, chopped

salsa sauce

1 c. diced onions

2 small tomato, peeled & diced

2 jalapeno pepper, Ortega finely chopped

3 1/2 c tomato sauce

3 large green chili peppers chopped

3 tsp. salt

12 tsp garlic salt

mix together

1/2 menu tostada salad, taco, casserole, Spanish rice, chips, watermelon salad

Enchilada Pie

Enchilada Pie

Kelly Jane Sellers

1 lb. hamburger

1/2 tsp. salt

1/2 medium chopped onion

Brown the above.  then add 1 small can green chilies.

stir in: 

1/2 can tomato soup

1 can (10 oz.) enchilada sauce

1/2 cup water

Simmer the above for 5 minutes.  You will need 6 flour tortillas and 2 cups shredded cheddar, jack or mozzarella cheese.  Layer as lasagna -- meat, 2 tortillas, meat, cheese, 2 tortillas, meat, cheese, 2 tortillas, meat, cheese.  Pour enchilada sauce over it. Bake at 350 degrees for 30-45 minutes until heated through.  Slice and serve with tomatoes and sour cream.

Hot Cherry Sauce

Hot Cherry Sauce

1/2 c. sugar

2 tbs. cornstarch

1/16 ts. salt

3/4 cherry juice

1 c. water

1/4 ts. almond extract

In the top of a double boiler, mix sugar, starch and salt. Add juice, water, almond extract, stirring constantly until smooth and thick, about 15 minutes. Serve hot over the hot pudding.

Raijan Rahka Piirakka

Raijan Rahka Piirakka

1 T dry yeast

1/4 c. warm water

1 c. milk, scalded and cooled

1 tsp. salt

2 eggs, well beaten

4.5 - 5 c. flour

1/2 c. melted margarine

1 egg, for basting

cheese filling (see below)

In a large mixing bowl, dissolve yeast in warm water. Stir in milk, salt, sugar and eggs. Add 2 cups flour to yeast mixture; beat until smooth. Add melted margarine, stirring to mix well. Add remaining flour gradually, beating to keep dough smooth. After added all the flour and the dough is stiff, cover and let rest 15 minutes. Knead until smooth. Place in lightly greased bowl, cover and let rise in a warm place until doubles (1 to 1.5 hours).

Pinch off balls of dough about 2 inches in diameter and place on a greased cookie sheet, leaving at least 3 inches in between the balls. Let raise until puffy, about 10 minutes, in a warm place. Flatten each ball of dough with fingers to about 3/8 inch thick. Let raise again until puffy, about 10 minutes; flatten centers of rounds, leaving edges slightly higher to hold in the filling. Brush with beaten egg and spoon 2 or 3 Tbs. of the filling into center of each round.

Bake in 375 degreen oven for 12 to 15 minutes or until filling is set and crust is golden brown. Cool and served plain or with a little red jam spread on top. (Sometimes I add a few raisins to the cheese filling before baking, as is customary in Finland.)

These freeze well. Thaw out and serve. You may also reheat in a 375 degree oven for 5 minutes.

Cheese filling:

2 eggs

1/3-1/2 c sugar

1/2 c sour cream

8 oz. package softened cream cheese,

1 Tbs. lemon juice

1 Tbs. lemon peel

In a small bowl with our electric beaters, combine the eggs, sugar, sour cream, cream cheese, lemon juice and lemon peel, beating until thick and smooth. Fills 20 to 24 buns.

These savory cheese buns originated in eastern Finland, but anymore they are available in even the smallest towns. usually can be found at the outdoor markets (toris).

Open Faced Chicken Sandwiches

Open Faced Chicken Sandwiches

Prep time 20 min

You can use leftover cooked chicken to prepare these elegant open face sandwiches. Once prepared, the sandwiches should be covered and refrigerated to prevent spoilage unless they will be served immediately.

for 4 servings you will need:

1 cup cooked, shredded chicken

salt and pepper

1 medium sized apple

1 stalk celery

4 Tbsp. chopped walnuts

1/2 cup sour cream

1/4 cup mayonnaise

1 tsp. Dijon-style mustard

2 pieces leaf lettuce

4 sprigs parsley

tips: these sandwiches can e made up to 2 hours in advance, but they should be covered with plastic wrap and refrigerated.

good with herbal tea or juice as a snack late in the eventing or serve as a first course to a company meal.

preparation:

1 put chicken into small bowl and sprinkle with salt and pepper to taste. set aside

2. core apple, peel if desired, and cut into sticks about 1 inch long and 1/4 inch thick.

3 cut celery into 4 strips length wise and cut into 1 inch length; mix with the apple and walnuts. blend in the sour cream, mayonnaise and mustard.

4. place buttered bread on board, cut into 3 inch rounds, reserves trimmings for bread crumbs.

5. top each round with a leaf of lettuce, then with the one-fourth of the apple mixture, piling it on top of the chicken in an attractive mound.

6. garnish with a sprig or parsley, serve immediately.

for 2 half, for 8, double :)

Taco-Bean Appetizer

Taco-Bean Appetizer

2-3 cans refried beans

Spread on plate

Mix enough sour cream with taco power 1/2 pkg over beans

Then a layer of shredded lettuce, chopped tomatom, avocado, chopped onion, grated onion, grated cheese

Serve with taco chips

Bob's Sweet Potatoes

Bob's Sweet Potatoes

Boil yams until done like potatoes but firmer.

1 cube margarine

crumble brown sugar to jam consistency.

slice yams.

cover with marshmallows and brown sugar.

Flip occasionally.

Simmer low 2 hours.

Joyce's Chicken Casserole

One of our daughter's favorite casseroles:

1 *chicken cut in bite size pieces

1 can campbell's onion soup

2 cup chicken stock

3/4 sq. butter

1 cup rice

mix all together.

Bake at 350 degrees for 1 hour.



A 3-1/2-pound whole *chicken will yield about 3 cups of diced cooked chicken.  
Generally, 3/4 pound of boneless skinless chicken breasts will yield 2 cups of 
cubed cooked chicken. Allow about 1/4 to 1/3 pound of boneless chicken per serving. 

Breakfast Rolls

Breakfast Rolls

24 frozen rolls

1/2 pkg butterscotch pudding

1/2 cup butter, melted

1/2 c brown sugar

1 tsp. cinnamon

chopped nuts or raisins, optional

Melt butter. Mix sugar and cinnamon.

Place frozen rolls into bundt pan. Sprinkle with dry pudding. Drizzle with melted margarine and sugar and cinnamon. Sprinkle with nuts. RAise 8 hours or overnight. Bake 350 degrees for 30 minutes.