English Muffin Bread

Cornmeal
6 c AP flour
2 (.25 oz each) pkg active dry yeast
¼ tsp baking soda
2 c milk
½ c water
1 TBS sugar
1 tsp salt

Grease two 8 x 4 x 2 inch loaf pans. Lightly sprinkle pans with enough cornmeal to coat bottom and sides; set pans aside. In a large mixing bowl, combine 3 cups of the flour, yeast and baking soda; set aside. In a medium saucepan heat and stir milk, water and sugar and salt just until warm (120°-130°F). Using a wooden spoon, stir milk mixture into floured mixture. Stir in remaining flour. Divide dough in half. Place dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place until double in size (about 45 minutes). Preheat oven to 400°F. Bake for 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks.

Yield 2 loaves

Herbed Goat Cheese Dip

4 oz goat cheese, softened
1 TBS fresh Italian parsley, minced
1/8 tsp salt
dash freshly ground pepper
¼ c olive oil

Put softened goat cheese in a small mixing bowl. Mix well with parsley, salt and pepper. To serve, mound goat cheese in the middle of dipping bowl. Pour olive oil around the cheese. Goat cheese mixture can be made a day head of time. Wrap well with plastic wrap and store in the refrigerator.

Bacon Hash Brown Quiche

3 c hash brown potatoes
1/3 c butter, melted
6 slices bacon, cooked and chopped
¼ c diced onion
1 jalapeno pepper, diced
1 c shredded Colby Jack cheese
2 lrg eggs
½ c skim milk
Salt and pepper to taste
1 tsp dried parsley
½ tsp dried dill weed
¼ tsp ground mustard

Preheat oven to 425°F. Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with butter. Bake for 20 minutes or until potatoes begin to brown. In a small bowl, stir together bacon, onion, jalapeno pepper and cheese. In a separate bowl, stir together eggs, milk, salt, pepper, parsley, dill weed, and mustard. Sprinkle bacon mixture over hash brown crust. Pour egg mixture over bacon mixture. Reduce oven temperature to 350°F. Bake quiche for 20-25 minutes or until filling is golden brown.

Pazcki

1 lb butter
4 c sugar
18 eggs
3 qt milk
1 TBS salt
1 TBS vanilla
1 TBS orange rind
10 lb flour
¼ lb baker’s yeast or 3 yeast cakes

Put yeast in bowl and add 1 tsp sugar, 1 tsp flour and ¼ c lukewarm water; let stand about 10 minutes. Warm the milk and add butter, salt, vanilla and orange rind. Beat eggs and whites of eggs separately; add to mixture. Add flour and knead until dough doesn’t stick to your hands. Let rise until double in size; cut and let rise again until light and fluffy. Fry in deep fat, turning them over a few times.

Bean Soup

1 ½ c Northern Navy Beans
3 smoked ham shanks
1 ½ c celery
½ c onions
salt and pepper
2 c diced potatoes

Soak beans in soda water for a couple of hours or overnight. Cook ham for 1 ½ hours in a large stock pot in enough water to cover them. Remove meat from water and cut meat off bone. Place cut meat back into water. Add celery, onions and salt and pepper. Cook slowly for 1 ½ hours. Rinse beans and add to pot. Cook for 1 ½ - 2 hours longer. Add potatoes and cook for 30 minutes or until potatoes are tender.

This soup is best the second day.

Source: Grandma Conroy via sister, Colleen

Pizza On The Grill

1 c warm water

1 (¼ oz) pkg active dry yeast

1 pinch granulated sugar

2 tsp salt

1 TBS olive oil

3 1/3 c flour

2 cloves garlic, minced

1 TBS fresh basil, chopped

½ c olive oil

1 tsp minced garlic

¼ c tomato sauce

1 c tomatoes, chopped

¼ c black olives, sliced

¼ c red pepper, roasted

2 c Mozzarella cheese, shredded

4 TBS fresh basil, chopped

Dissolve yeast in warm water and add sugar. Add salt, olive oil and flour, mix until dough pulls away from the sides of the bowl. Place dough on a lightly floured surface and knead in garlic and basil until smooth. Set aside in a well oiled bowl to rise until doubled. Split the dough in half and form two oblong crusts. Heat the grill and brush the grate with a mixture of olive oil and garlic. Place dough on hot grill, flipping over when lightly browned. Brush oil over crust and 2 tablespoons tomato sauce, half of the tomatoes, half the olives and half the peppers. Sprinkle with one cup of cheese and 2 tablespoons basil. Close the lid and cook until the cheese melts. Repeat with the second pizza.

Serves 2

Source: My Sister, Colleen

Chow Mein

1 lb chicken cooked and diced (buy a roasted chicken and use all but one breast)
4 - 5 cups of course cut celery 1/4" to 3/8"
1 cup diced 1/4" onion

1 10 oz.can chicken broth (separated)

3 TBSP of Corn Starch added to 1/4 Cup chicken broth

1 4 ounce can of drained mushrooms (chopped)
1 8 ounce can of drained bamboo shoots (chopped)
1 8 ounce can of water chestnuts (chopped)
2 TBSP Soy Sauce

In a large frying pan, add celery and onion. Sauté until the celery starts to become translucent.

If you use frozen celery and onion, there is plenty of water that comes out, so you won’t need to add any additional. If you use fresh, you may need to add some water (or the chicken broth) to sauté rather than dry cook them.

Cook 15 to 20 minutes at medium heat, stirring constantly.

Mix 3 T corn starch to ¼ c. chicken broth, stir into pan with celery & onions

Add balance of 10 ounce can of chicken broth.

Add the diced chicken and stir.

Add
1 4 ounce can of drained mushrooms
1 8 ounce can of drained bamboo shoots
1 14 ounce can of drained bean sprouts
1 8 ounce can of water chestnuts
2 TBSP Soy Sauce

Stir in until evenly distributed

Turn heat down and simmer for 30 minutes or so.

Serve over hard noodles, topped with cooked white rice, soy sauce and cashews.