I love to make this bread and use for sandwiches. It is a pretty simple recipe and very delicious.
2 3/4 c flour
1 tsp salt
1tsp sugar
1TB yeast
1 tsp garlic powder
1 tsp oregano
1 tsp thyme
1.2 tsp basil
1 pinch black pepper
1 TB oil
1 c water
2 TB olive oil
1 TB grated Parmesan cheese
1 c Mozzarella cheese
In a large bowl, stir together flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil, and black pepper. Mix in oil and water. When the dough has pulled together, knead for a few minutes until smooth and elastic. Lightly oil a large bowl, place the dough ion the bowl and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes. Preheat oven to 350 degrees. Punch dough down, place on greased balking sheet. Pat into a 1/2 thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and Mozzarella cheese. Bake in preheated oven for 15 minutes or until golden brown. Cut into 6 pieces. Slice in half horizontally.
Serve in bread for sandwiches:
Ham and Swiss, tomato, lettuce and red onion, or
Turkey and Muenster
It is my sister Karen's birthday day. I will share a healthy recipe today in her honor. Karen is a pretty healthy person. She wakes up early every day,exercises every day and eats healthy food. She is an example to me in so many ways.
6 c hot tap water
2 c 9-grain cracked cereal (uncooked)
1/3 c millet
1 c raw sunflower seeds
2 c high gluten flour or 1/2 c vital gluten
2/3 c honey or molasses
2/3 c oil
2 TB salt
3 TB instant
3 TB dough enhancer
whole wheat flour
Measure first five ingredients into Bosch bowl. Mix gently to fold ingredients together. Let sit five minutes. Add 9 cups wheat flour, honey, oil, salt, and mix to a paste. Add yeast. Add whole wheat flour 1 cup at a time until mixture cleans sides of the bowl. (Approximately 14 cups). Knead 7 minutes. Add dough enhancer. Knead until mixed through. Form into 6 large loaves. Let rise until about two inches above pans. Bake at 350 for 30 minutes.
This one's from Pinterest.
5 TB red wine vinegar
3 TB oil
1/3 c chopped fresh cilantro
2 limes, juiced
1 tsp white sugar
3/4 tsp salt
2 cloves garlic, minced
1 lb frozen edamame, shelled
3 c frozen corn kernels
1 pint cherry tomatoes, quartered
4 green onions, thinly sliced
1 can black beans, rinsed and drained
Whisk together the vinegar, oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
Bring a large pot of lightly salted water to a boil. Add the soybeans and boil for 3 minutes. Add corn to the boiling water and continue cooking for 1 more minute. Drain very well, and pour into the bowl with the dressing. Gently mix in the cherry tomatoes, green onions and black beans. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.
My mother in laws wonderful recipe that she served at family dinners.
Here are two frosting recipes from my sister, Robyn.
Sugar Cookie Frosting
1/2 c butter, softened
5 c powdered sugar
2 tsp vanilla
dash salt
about 1/4 c milk
food coloring
Put first 4 ingredients in mixer. Mix. Add milk gradually. Add food coloring.
Decorator Frosting
2 lb powdered sugar
1/2 c water
1 tsp salt
1 tsp vanilla
1 c shortening
Beat ingredients together until desired consistency.
Love this sugar cookie recipe from way back in my childhood.
1 c shortening
2 eggs
1 tsp vanilla
2 c sugar
1 c sour cream
1/2 tsp soda
4 tsp baking powder
1/2 tsp salt
4 1/2 c flour
Cream together shortening, eggs, vanilla, sugar and sour cream. Sift together the dry ingredients and add to the other. Mix well. Chill 2 hours. Roll out. Bake at 350 for about 8 minutes.
Frost with Sugar Cookie Frosting (see February 15)
Here is another great chicken enchilada recipe. This one has a red sauce. It is from my sister-in-law, Rebecca.
Cooked chicken breast, shredded
6-8 Flour tortillas
1 large can enchiladas sauce
About 1 c mayonnaise
1 can cream of chicken soup
1 lb Monterrey Jack cheese
Make sauce by combining mayonnaise, soup and enchiladas sauce. Put some sauce in baking dish. In the tortilla shell roll up chicken, some sauce and cheese. Place in baking dish. Pour remaining sauce over enchiladas. Sprinkle with cheese. Bake at 350 degrees until bubbly.
