September 28th, 2006 by alice
Tags: Batter, Dinner, Knead, Rolls
INGREDIENTS
- 1 1/2cupswarm water
- 2packagesactive dry yeast
- 4cups siftedflour
- 1/4cupsugar
- 1 1/2teaspoonssalt
- 1/3cupshortening
- 1egg
DIRECTIONS
- Pour water into large mixing bowl, add yeast and let stand a few minutes.
- Stir to dissolve and add half the flour, sugar, salt, softened shortening and egg.
- Mix on medium speed of mixer for about 1 to 2 minutes or until smooth.
- Add rest of flour and stir in by hand.
- Cover bowl and let rise in warm place until doubled, about 30 minutes.
- Grease 18 large muffin cups.
- Stir batter and spoon into muffin cups, filling 1/2 full.
- Let rise in warm place until batter reaches top of muffin cups, about 20 to 30 minutes.
- Bake at 425° for 10 to 15 minutes or until done.
Posted in Recipes | No Comments »
September 28th, 2006 by alice
Tags: Hostess, Mushrooms, Peas
INGREDIENTS
- 2 (10 ounce)packagesfrozen peas
- 1onion, diced
- 1cupsliced mushrooms
- 2tablespoonsbutter
- 1tablespoonflour
- 1cuphalf-and-half
- 3/4teaspoonsalt
- 1dashblack pepper
- 3/4teaspoonsugar
DIRECTIONS
- Cook peas according to package directions and drain.
- Saute onion and mushrooms in butter.
- Blend in flour and gradually add half and half, stirring constantly.
- Cook until thick.
- Add remaining ingredients, mix lightly and heat through.
- Stir occasionally.
Posted in Recipes | No Comments »
September 28th, 2006 by alice
Tags: Garlic, Mashed, Parmesan, Potatoes
INGREDIENTS
- 1 1/2lbs peeled and cubedpotatoes(4 c)
- 2clovesgarlic, sliced
- 3tablespoonsbutter
- 3/4cupmilk
- 3tablespoons gratedparmesan cheese
- salt and pepper
DIRECTIONS
- Cook potatoes and garlic, covered with water in a medium saucepan until tender, about 20 minutes.
- Drain and return to pan.
- Add butter and mash, then add remaining ingredients and finish mashing.
- Taste and adjust seasonings.
Posted in Recipes | No Comments »
September 28th, 2006 by alice
Tags: Confit, Fruit
INGREDIENTS
- 3/4lbpears, quartered,cored,cubed
- 2largebananas, peeled,sliced
- 1granny smith apples, aapple quartered,cored,cubed
- 1quinces, quartered,seeded,cubed
- 1cuponions, chopped
- 1cupwater
- 3/4cupcider vinegar
- 1/2cup packedbrown sugar
- 1/3cupraisins
- 3clovesgarlic, chopped
- 1tablespoonginger, minced
- 1teaspoonsalt
- 1teaspoonred peppers
- 1teaspoonturmeric
- 1/4teaspoonnutmeg
- 1/4teaspooncloves
- 1largegrapefruit
DIRECTIONS
- using a vegetable peeler peel off grapefruit rind in strips.
- using a sharp knife cut grapefruit into sections over a bowl to catch the juice.
- add grapefruit sections, rind, juice, and all ingredients to a saucepan.
- bring to boil, reduce heat to simmer, partially cover and cook 30-40 minutes.
- spoon into small jars, cover tightly and refrigerate.
- this keeps for a month or more.
Posted in Recipes | No Comments »
September 28th, 2006 by alice
Tags: Barbecue, Mussels
INGREDIENTS
- 1lbfresh mussels
- 1smallonion(chopped)
- fresh parsley(chopped)
- 1clovegarlic
- black pepper
- olive oil
- dry white wine
DIRECTIONS
- Scrub the mussel very well and remove the beards.
- Take a generous bit of aluminum cooking foil, place the mussels in the middle and add the onion, some parsley, black pepper to taste and the mashed garlic clove.
- Sprinkle with olive oil and a bit of wine; don’t get carried away because the mussels will let out some juice to.
- Fold up the foil into a very tight packet (‘tight’ meaning ‘well closed’); even wrap it up in a second foil sheet if you need to; NO moisture should be able to escape.
- Put in a lidded barbeque (weber) in the direct heat of the coals (i. e. straight above them) and grill for 8-10 min checking for readiness.
- Remove the mussels from the barbecue as soon as they open, discard any that didn’t open and serve with or without the shells with the juice on top.
Posted in Recipes | No Comments »
