1/3 c dry yeast
3 c warm water
16 c flour
12 eggs
1 lb butter
2 c sugar
4 tsp salt
Goes together pretty much as you’d expect for a bread. Bake it at 350 for 45 minutes or 400 for 35 and then 350 for 10. This is an insanely addictive bread. I always make it with the intention of making bread pudding out of it, but it never lasts long enough for me to do so.
Swiss cheese, sliced
4 chicken breasts
2 T flour
1/2 tsp black pepper
1 T butter
1/2 c chicken broth
1/4 c white wine
1/4 tsp oregano
Cover each breast with Swiss. Roll up and tie. Combine flour and pepper. Coat chicken rolls. Melt butter, and cook chicken until golden. Add the rest, bring to a boil. Simmer until chicken is cooked and sauce thickened.
12 hard-boiled eggs
1/2 c chopped pickles
1/4 c ranch dressing or bleu cheese dressing or sour cream or mayo
1/4 c mustard
onion, salt, garlic, cayenne to taste
All measurements are suggestions. Mix and match to your preferences. Cut and prepare eggs. Dice some of the white. Combine the yellow and all the other stuff in a bowl and mush together. Fill eggs with the result. Sprinkle with paprika. Chill, at least 4 hours, if you can.
Mix and Chill:
8 oz neufchatel
3 T honey
1 tsp lemon peel
1 tsp lemon juice
Combine 1/2 c flour and 1/4 tsp salt, then slowly add 1/2 c milk. Beat two eggs and add.
1 T butter
2 c assorted fruit
1/4 c coconut
Bake 10 minutes at 450, then 10 minutes at 350. Fill with fruit, sprinkle with coconut. Use cheese mixture as sauce.
Wash and cut for jars: 4 lb cucumbers
Heat to boiling: 3 c white vinegar, 3 c water, 1/2 c pickling salt, (12 peeled, sliced garlic cloves for kosher, different advice different places for whether they should be removed or left in)
Pack cukes into hot sterile jars, add to each jar: 2 T dill seed (or 2-3 fresh heads), 3 peppercorns, and a grape or cherry leaf to help with crispness.
Fill with pickling liquid. Seal and process.
Crust:
1 lb burger
1 c bread crumbs
1 chopped onion
1/2 c milk
3/4 tsp salt
1 tsp Worchestershire sauce
Filling:
1 can corn, 1 can tomatos, basil, sugar, salt, parsley, etc… as desired. (Fresh or frozen vegets can be used, too, just steam or heat as needed).
Line pie tin with mix of the above (basically using it as a pie crust). Bake at 350 for 10 minutes. Mix up the filling to taste, and fill the meat shell with it. Bake an additional 30-40 minutes.
3 level T tomato paste
6 level T yogurt
2 tsp dry English mustard
2 tsp salt
3/4 c olive oil
1/4 c lemon juice
1 T ground coriander
1 T ground cumin
1 T ground tumeric
1 T garam masala
1/2 tsp ground cloves
1/2 tsp ground mace
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
10 cloves garlic, peeled and coarsely chopped
1″ square piece of ginger, peeled and coarsely chopped
1/4 – 1 tsp cayenne
2 1/2 lb lamb, cut into 1 inch cubes
Garnish: 1 medium onion
Blend tomato paste, yogurt, mustard, salt, 1/2 c olive oil, lemon juice, coriander, cumin, turmeric, garam masala, cloves, mace, nutmeg, cinnamon, garlic, ginger, and cayenne. Blend until pureed.
Trim fat from meat. Stab pieces, then place in a glass or ceramic bowl. Pour the above marinade over the meat. Mix well, cover, and refrigerate 4 hours to overnight.
Broil or grill on skewers. (7-10 minutes a side.)
2 split chicken breasts, skinned and boned
2 T melted butter
1 tsp kitchen bouquet
1-2 c white wine
Equivalent to 1 chicken bouillon cube
3 oz mushrooms
8 oz water chestnuts
1 T cornstarch or flour
2 T cold water
browned sliced almonds
Brush chicken with melted butter and Kitchen Bouquet. Place mushrooms, wine, and bouillon in small pan – boil until bouillon dissolves. Brown breasts quickly. Add sauce, cover, cook 30 minutes to an hour on low until meat is tender. Remove chicken, add everything else, adding more wine or water as needed. Return chicken and heat through. Garnish with almonds. Serve on pasta or rice.
1 1/2 lb (ish) of stew meat
2 c bouillon
1/2 c red wine
Vegets of preference (carrots, potatoes, onions, etc…)
bay, salt, pepper, worcestershire sauce, etc… to taste
Bring to a simmer, and allow to simmer until meat and vegets are done enough to eat. Thicken if neccesary. (Simmering will take at least an hour, depending on size of various bits.)
This one was an interesting experiment – ended up being quite tasty, although I think their spicing might need to be added to even a bit more than I did. However, it came out to a rather pleasing “basic” taste. Picked a box of recipe cards up at a garage sale, and this is one of the recipes to come out of that box. No idea what timeframe they come from, although the plastic was old enough to have yellowed and fractured.
2 1/2 lb boneless shoulder of lamb, cut in 1 inch cubes
1/4 c all-purpose flour (I would call this amount “as needed”)
1/3 c butter (Ended up needing quite a bit more than called for)
2 tsps salt (or to taste)
1/2 tsp pepper (or to taste)
3/4 tsp dried rosemary leaves (or to taste)
2 c chicken broth (I was out of chicken, so I used mushroom broth instead)
6 oz tomato paste
1 1/2 tsps sugar
4 medium white turnips, pared and quartered
8 small white onions, peeled (I assumed they were speaking of pearl onions, which I couldn’t find, so I used shallots instead. Guesstimated a similar amount as being 4 shallots, peeled and halved or quartered, depending on the size of the shallot)
3 medium carrots, pared and cut in 1 inch pieces
1 clove garlic, crushed (I used five.)
1 c green pepper strips (We used red.)
2 leeks, cut into cubes (Cubing is sort of a weird concept with leeks. I cleaned them up, cut them into quarter inch rounds, and then quartered the rounds.)
9 oz artichoke hearts (The recipe called for a package of frozen artichoke hearts, which I couldn’t find at any of the stores we frequent for groceries, so I pulled out our gigantic jar of spiced artichoke hearts in oil, and used nine oz of that. Worked quite well, and the spiced oil imparted a nice addition to the flavour of the sauce.)
2 tomatos, peeled and cut into eighths
Clean, prepare, and cut all the vegetables in advance. Takes longer to deal with the turnips and the like than you have waiting for the simmer on the lamb and sauce.
Put the flour in a gallon sized plastic ziploc. You can add a bit of salt and pepper to this mixture to add a bit of additional flavour. Put lamb cubes in bag, and shake to coat. You can also put the flour on a plate or in a bowl, and coat them using that, but I find the bag method to be more efficient. In 3-9 tablespoons hot butter in 6 quart Dutch oven, brown lamb all over. Stir in salt, pepper, thyme, rosemary, chicken broth, and tomato paste.
Bring to boiling, reduce heat (to almost nothing), and simmer, covered, for 45 minutes.
In medium skillet, slowly melt remaining butter with sugar. Add turnip, onions,m carrot, and garlic. Best to do this in stages, glazing about a third of the vegets at a time, and setting them aside until all are done. Cook over low heat, stirring occasionally, until vegetables are glazed and golden – should be approximately 10 minutes a set. Preheat oven to 350.
Stir glazed vegetables, green pepper, and leeks into lamb mixture. Bake, cover, 40 minutes.
Add artichokes. Bake 20 minutes. Add tomato. Bake 10 minutes longer.