1 pk Yellow cake mix (2-layer)
1/4 c Butter; softened
1/3 c Milk
1 c Chocolate chips; semi-sweet
- or any 1/2 c Walnuts; chopped
1. Set oven at 375F. Lightly grease baking sheet with shortening. Stir
cake mix, butter, milk and egg together in bowl. 2. Stir in chocolate chips and walnuts. Drop from teaspoon, about 2
inches apart onto greased baking sheet. 3. Bake for about 12 minutes. Let stand a few seconds before removing to
wire rack to cool completely. ~--
|2 1/2||pound||chuck steak, boneless|
|1||each||garlic clove, crushed|
|Cut steak into 1/8 inch thick slices. Combine remaining ingredients in a small bowl. Place meat in a crockpot. Pour sauce over. Cover and cook on low for 6 to 8 hours. Serve with rice.|
Makes 5-6 servings.
--------------------------BREADS AND COFFEE CAKES-------------------------- ---------------------------WITH HOMEMADE STARTERS--------------------------- 1 qt Fresh peach leaves,
-unpacked 3 c Water
3 Baked potatoes, medium
-size 1/2 c Yellow corn meal
3 tb Sugar
2 ts Salt
Bring water to rolling boil and steep peach leaves in it for 15 minutes. Drain liquid and add enough water to make 3 full cups again. This will have a rather unappetizing green color but don't worry! It will disappear during the fermentation process. Peel hot baked potatoes and put through a food mill or sieve. Scald 1/2 cup corn meal in 1 cup of the liquid until it reaches boiling point and thickens. Stir constantly so that it will not become lumpy. Now combine all ingredients in large mixing bowl (do not use metal or plastic). Cover with cheesecloth and set in warm place (about 80 to 85F) until well fermented. In warm humid weather this will take about 24 hours. In cool dry weather a few more hours may be required for mixture to become active throughout. Stir every few hours during the process. When it is ready, pour into a large glass jar (I use a 2 quart glass pickle jar with porcelain lined zinc lid). Store in refrigerator at about 38 degrees. If necessary stir down a time or two until it stops foaming. It is ready for use when about 1/2 inch of clear liquid has risen to the top. This will take about 2 days. Stir well each time before using. When the starter has been used down to about 1 cupful, add 3 cups water, 3 medium sized baked potatoes, 1/2 cup corn meal scaled in 1 cup water, 3 Tbsp. sugar and 2 tsp. salt prepared as for the first time (no peach leaves). Set in warm place until it becomes very active in about 6 to 8 hours. Store in refrigerator and it will be ready for use the next day. Peach Leaf Dry Starter: Follow directions for making Peach Leaf Starter until it is ready to store in refrigerator. Sterilize about 2 quarts of corn meal for 1 hour in oven, at low temperature so that it will not brown. Stir often. After it has cooled stir as much of this into the fermented mixture as it will absorb. Spread 1/2 inch thick in flat pans. When it has set enough, cut into 1-1/2 inch squares. Separate and lay on clean towels or absorbent paper to dry. Do not place in the sun. Be careful that insects do not have access to it during the drying process. When completely dry and hard, wrap each cake in small squares of cellophane and seal with tape. Store in refrigerator in moisture proof container. This will keep for a year or more. Only a portion of the starter mixture may be taken to make a small amount of cakes if desired. Then only a proportionate amount of corn meal need be sterilized. A starter from Dry Yeast: A starter can be made by combining 1 cake Peach Leaf Dry Yeast, 1/2 cup warm water, 1/2 tsp. ginger and 1 tsp. sugar in glass bowl. Cover with cheesecloth and let stand in warm place (80 to 85 ) until a white film covers the top of the water. This will only take overnight in warm, humid weather, a little longer in cool weather. Add 1/2 cup water (room temp.), 1/2 cup white flour and 1 tsp. sugar. Let stand until foaming actively.
Stir often. Pour into glass fruit jar and store in refrigerator with lid loose until foaming has stopped. As soon as about 1/2 inch of clear liquid has risen to the top the starter has ripened enough to use. Posted 10-17-93 by PAT STOCKETT on F-Cooking MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet [email protected], moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
***For The Vinaigrette*** 1 chipotle or smoked jalapeno
1 cup toasted sesame seeds
1/3 cup fish sauce
2/3 cup rice vinegar
1 tablespoon chopped garlic
1 tablespoon grated ginger
1 tablespoon chopped lemon grass
1 bunch cilantro -- chopped
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh mint
Juice of 2 limes ***For The Fried Rice*** 2 tablespoons sesame oil
4 cups cooked Basmati rice
1 teaspoon chopped garlic
1 teaspoon grated ginger
1/3 cup soy sauce
2 tablespoons brown sugar
1 egg -- lightly beaten
4 oysters -- shucked
4 shrimp -- peeled, deveined
2 teaspoons fish sauce
2 tablespoons rice vinegar
1/2 cup sliced green onions
***For The Salmon*** 4 salmon fillets
Salt -- to taste 2 tablespoons sesame oil
Salmon w/ Chipotle Sesame Vinaigrette & Fried Basmati Rice w/ Shellfish, (entire title)
For The Vinaigrette:
Combine the pepper, sesame seeds, fish sauce, vinegar, garlic, ginger, lemon grass, cilantro, basil, mint and lime juice in a blender container.
Process until thoroughly mixed.
For The Fried Rice:
Heat the oil in a large skillet until it begins to smoke. Add the rice and saute for 1 minute. Add the garlic, ginger, soy sauce and brown SLIgar. Saute until the rice is dark brown, stirring frequently.
Cook the egg in a small nonstick skillet until set, forming a thin omelet. Slice into thin strips and add to the rice mixture. Add the oysters, shrimp, scallops, crawfish, fish sauce, vinegar and green onions.
Cook for 4 minutes or until the seafood is cooked through.
For The Salmon:
Season the salmon with salt. Heat the sesame oil in a nonstick skillet over medium heat. Add the salmon. Cook for 4 minutes. Turn and cook for 2 minutes longer.
Spoon a mound of the rice in the center of each serving plate and top with the salmon.
Drizzle the vinaigrette around the plate. Serve immediately.
1 c Coarsely chopped ham
1 c Chopped onion; divided
2 Garlic cloves; minced
1 tb Vegetable oil
3 c Hot cooked rice
-- (cooked in chicken broth) 16 oz Canned black-eyed peas
-- rinsed and drained 1 ts Hot pepper sauce
1/2 ts Cracked black pepper
1/4 ts Salt
2 sl Bacon
4 c Very finely shredded cabbage
-- (green) Cook ham, 1/2 cup onion, and garlic in oil until lightly browned. Stir in rice, peas, hot sauce, pepper and salt. Cook until thoroughly heated. Place bacon in large skillet; cook until crisp; set aside. Drain all but 1 tablespoon drippings. Add cabbage and remaining onion; stir-fry until
tender-crisp. Spoon onto large platter. Ladle rice mixture into center of cabbage; crumble bacon over top of salad. Serve hot or at room temperature. Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
3 c Flour 6 tb Shortening
4 ts Baking powder 1 c Milk
1 ts Salt
Sift flour, measure, and sift with baking powder and salt. Cut in shortening with 2 spatulas. Add milk. Turn onto lightly floured board. Knead lightly and pat into sheet 1/2 inch thick. Cut with floured cutter. Bake in hot oven (450
Fettuccine Alfredo (Prince)
Cheese Stuffed Breadsticks
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