TALK TKL 11-02-97
Kitchen to Kitchen Recipe Swap
Giant Raisin Oat Cookies
Chantilly Cake
Thelma's Cake
Cheese Puffs
Pork Tenderloin With Wild Mushroom-Marsala Cream Sauce
Grilled Filet Mignon with Bourbon Mustard Glaze
Herb Rubbed Turkey Breast with Shiitake Mushroom Gravy
Roast Turkey with Bacon - Sage Butter
Chicken Pot Pie (2)
Bertolli Risotto e Gamberetti Risola
Michael's First Rate Piecrust
Medallions of Pork Tenderloin w/ Ruby Port and Cranberries
Roast Pork Tenderloin with Mango Chutney
Peanut Butter Frosting
Quick Honey-Peanut Butter Icing
Buttermilk Cheese Bread for Automatic Bread Machines
All Bran Bread
Fragrant Onion-Rye Bread

Betsy-TKL (07:10:37 am) :
* Exported from MasterCook *
Giant Raisin Oat Cookies
Recipe By : Quaker Oat Bran Cookbook - ISBN: 0-88176-706-9
Serving Size : 12 Preparation Time :0:35
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup sugar
1/3 cup corn syrup, light
1/3 tablespoon margarine -- softened
2 each egg whites
1/2 teaspoon orange peel -- grated, optional
1 1/4 cups Quaker Oat Bran hot cereal -- uncooked
1 cup flour, all-purpose
1 cup oats, rolled (cooked) -- quick/ old fashioned
1/2 teaspoon baking soda
1/2 cup raisins
1. Heat oven to 350 F.
2. Beat sugar, corn syrup, and margarine until light and fluffy.
3. Add egg whites and orange peel and beat until will blended.
4. Gradually add combined oat bran, flour, oats, and baking soda, mixing
well.
5. Stir in raisins.
6. Drop by scant 1/4 cups onto ungreased cookie sheet; gently press into
3-inch circles.
7. Bake 14-16 minutes or until light golden brown. Cool 1 min. on cookie
sheet.
**Can be frozen: thaw in microwave on high for about 30 seconds.
----------------------------------------------------------------------------
Peggy, WA (2:28:56 pm) : From the files of Mae Willard. It was cut from a
magazine many years
ago. Our family loves it!
Chantilly Cake
1 (18-1/2 oz) yellow cake mix
1/2 teaspoon mace
1 cup orange juice
1/2 cut sugar
2 envelopes unflavored gelatin
(2 tablespoons)
2 pints strawberries
1 cup crushed pineapple, drained
1 teaspoon vanilla
2 cups whipping cream
Prepare cake mix, adding mace, according to package directions.
Bake in two 9-inch layer cake pans. Combine orange juice, sugar and
gelatin in 1-quart saucepan. Heat on low heat, stirring until gelatin
dissolves. Chill until consistency of unbeaten egg white. Wash, hull
and slice strawberries. Beat cream until stiff; fold in gelatin mixture
and vanilla just until blended. Fold in strawberries and pineapple. Cut
cake layers in half; fill between layers and frost with cream mixture.
Refrigerate several hours before serving.
----------------------------------------------------------------------------
Peggy, WA (2:30:00 pm) : This is from my mom's recipe file from the 50's.
Thelma was a dear
family friend. We were served this cake every time we went to
Thelma's house. Maybe it was her only recipe. You can call it what
you want, of course.
**Thelma's Cake**
1 pkg yellow cake mix
1 pkg orange jello dissolved in 3/4 cup hot water
3/4 cup veg. oil
4 eggs
Mix the above ingredients 4 minutes. Bake 35 minutes at 350
degrees
Mix juice & rind of 1 lemon and 1 orange with 2 cups powdered sugar.
Poke holes in the cake after it has backed and pour this powdered
sugar misture over the cake.
----------------------------------------------------------------------------
Peggy, WA (2:30:44 pm) : **Cheese Puffs**from the recipe file of Mae Willard
1 packgae brown'n serve rolls
2 cups grated cheese (1/2 pound)
2 Tablespoons soft butter
1/2 tsp dry mustart
1/2 tsp salt
1/8 tsp pepper
Slice rolls in half. Mix ingredients and spread a scant Tablespoon on
each half. Bake as directed on package. 20 puffs.
----------------------------------------------------------------------------
Linda /Tennessee (3:25:28 pm) : PORK TENDERLOIN WITH WILD MUSHROOM-MARSALA
CREAM SAUCE
1-1/2 pounds pork tenderloin, trimmed
1/3 cup dried currants
3 cups Marsala wine, divided
5-1/2 cups fat-free chicken broth, divided
1 cup chopped shallots
1 leek, well washed, dried, and chopped
4 ounces fresh shiitake mushrooms, sliced
2 teaspoons arrowroot
1/2 cup evaporated skim milk
1 teaspoon lemon juice, or to taste
1/4 teaspoon salt
Preheat the oven to 350 degrees. Tie the pork tenderloin with butcher
string at 2-inch
intervals and place in a baking dish.
Roast for 45 minutes or until it reaches an internal temperature of
155 degrees.
Meanwhile, place the currants in a small saucepan and add enough
Marsala to cover.
Bring to a simmer, remove from the
heat, and set aside to steep.
In a medium saucepan, heat 2 tablespoons of the chicken broth over
medium-high heat.
Add the shallots and leeks and saute,
stirring and adding broth as necessary, until well-browned and very
soft. Reserve 1/2 cup
of the remaining chicken broth and
add the rest to the pan. Add the remaining Marsala and reduce by 1/3.
In another saucepan, saute the shiitake mushrooms in some of the
reserved broth until
tender. Reduce heat to low and stir in
the arrowroot. Cook, stirring constantly, to make a roux.
Add the Marsala reduction and the currants with their liquid to the
mushroom roux and
cook, stirring, until thickened. Do not
boil.
Remove sauce from the heat and stir in the evaporated milk. Season to
taste with lemon
juice and salt. Keep warm.
Remove the pork tenderloin from the oven when done and let stand,
covered, for 10
minutes. Slice into 12 medallions and
serve 2 per person with the sauce.
till then
linda(East Tennessee)
----------------------------------------------------------------------------
Bill,DC (3:42:11 pm) : * Exported from MasterCook *
Grilled Filet Mignon with Bourbon Mustard Glaze
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Dishes New American Cuisine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds filet mignon -- 4 ounce portions
1/4 cup molasses
1/2 cup bourbon
1/2 cup soy sauce
1 1/3 tablespoons worcestershire sauce
1/2 cup creole mustard
1 teaspoon black pepper -- ground
In a bowl, combine sugar, molasses, bourbon, soy sauce, and worcestershire.
With a whire whip, mix the ingredients until the sugar dissolves. Add the
mustard and pepper and mix until smooth.
Place the filet mignon into a container large enought to marinate. Pour
marinade over the beef and mix to coat meat well. Marinate beef overnight.
Remove beef from marinade and place marinade into a pot and bring to a boil.
Boil for to minutes and remove from heat.
Preheat the grill and diamond mark steaks using the marinade to baste; then
remove to sprayed sheet pans. Baste again before place the beef into a
preheated oven. Roast beef until it is medium rare, about 120 degrees;
basting frequentlly while the beef is roasting.
Baste again. Plate and Serve.
- - - - - - - - - - - - - - - - - -
----------------------------------------------------------------------------
Bill,DC (3:45:39 pm) : * Exported from MasterCook *
Herb Rubbed Turkey Breast with Shiitake Mushroom Gravy
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry Dishes Taste Of New England
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Turkey
1 1/2 tablespoons rosemary -- fresh chopped
1 1/2 tablespoons thyme -- fresh chopped
1 1/2 tablespoons tarragon -- fresh chopped
1 1/2 teaspoons black pepper
1 teaspoon salt
4 pounds turkey breast -- boneless
3 tablespoons melted butter
2 cups low sodium chicken broth
Gravy
1/4 cup flour
1/4 cup sherry
1 tablespoon butter
6 ounces shiitake mushrooms -- stemmed and sliced
1 1/2 teaspoons rosemary -- fresh chopped
2 cups low sodium chicken broth
2 2/3 tablespoons heavy cream
1 teaspoon thyme -- fresh chopped
1 teaspoon tarragon -- fresh chopped
Mix the first 5 ingredients in a bowl. Pat turkey breast dry with a towel
and place on roasting rack in a pan. Brush breasts with oil and rub herb mix
all over them. (Can be prepared one day ahead to this point.)
Position turkeys in a 425 degree preheated oven. Drizzle melted butter over
turkey. Divide up the first amount of chicken stock between all the pans and
roast turkey for 45 minutes. Remove turkey from oven and cover breasts with
foil. Reduce oven temperature to 350 degrees. Return turkey to the oven;
roast four about 1 hour more, basting frequently, injecting with baster if
necessary. Roast turkeys until an internal temperature is reached of 160
degrees. Remove turkeys from the oven and allow to rest for about 10-15
minutes before slicing.
To prepare the gravy, mix the flour and sherry in a bowl unti smooth paste
forms. Melt butter in a heavy sauce pan over medium high heat. Add mushrooms
and rosemary and saute until mushrooms begin to soften, about 3-5 minutes.
Add chicken stock and any remaining pan juices from the turkeys and bring to
a simmer. Add flour paste and whisk until smooth. Bring mixture to a boil,
stirring frequently. Boil until thickened to a light gravy, about 5-10
minutes. Mix in cream, thyme and tarragon. Season to taste with salt and
pepper.
Slice turkeys and Plate. Garnish with mushroom gravy.
- - - - - - - - - - - - - - - - - -
----------------------------------------------------------------------------
Bill,DC (3:48:08 pm) : * Exported from MasterCook *
Roast Turkey with Bacon - Sage Butter
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Poultry Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Butter
4 ounces bacon
4 ounces butter -- room temperature
1 1/2 tablespoons sage -- fresh chopped
Turkey and Gravy
8 pounds turkey, whole
1 1/2 cups leeks, white and pale green parts only -- chopped
4 each sage leaves
1 1/2 each bay leaf -- crumbled
1 1/8 cups chicken stock -- low sodium
For Butter: Cook bacon in heavy large skillet over medium heat until brown
and crisp. Transger bacon to paper towels and drain. Crumble bacon in medium
bowl and add chopped sage, butter and bacon. Mix well.
For Turkey and Gravy: Pat turkey dry with paper towels. Seaosn cavity with
salt and pepper. Place leeks, sage leaves and bay leaves in cavity. Slice
hand under skin of turkey breast to loosen skin. Spread 1/3 cup sage butter
under skin. Place turkey on rack set in large roasting pan. Rub 2
tablespoons sage butter over the outside of turkey. Set aside 1/3 cup of
butter per turkey for the gravy. (Can be done 1 day ahead. Cover; chill. Let
stand at room temperature for one hour before continuing.)
Position rack in bottom third of oven and preheat to 350 degrees. Pour 1/3
cup stock over turkey. Roast turkey until thermometer inserted into thickest
part of inner thigh registers 180 degrees, basting every 30 minutes with 1/3
cup chicken stock per turkey, and occasionally basting with more sage
butter, about 3 hours.
Transfer to a pan and let stand for 30 minutes. Remove racks from pans. Pour
pan juices into a container and spoon off the fat; discard fat. Pour juices
back into pan. Set pan over burners on high heat. Add 2 cups chicken stock
per pan. Boil unitl liquid is reduced by half, scraping up browned bits,
about 10 minutes. Whisk in reserved sage butter. Season with pepper.
Transfer to a gravy boat and serve..
- - - - - - - - - - - - - - - - - -
----------------------------------------------------------------------------
Betsy-TKL (4:29:06 pm) : Sue - I haven't tried this one, but it looks good:
From: carrie@wam.umd.edu (Carrie Leonard)
Subject: Chicken Pot Pie
Date: 9 May 1994 00:24:10 GMT
Here is the recipe I just made tonight (from Fannie Farmer's Cookbook)
2 cups chicken broth
1 cup heavy cream (I use milk)
4 cups cooked chicken
3/4 c. peas
3/4 c. carrots (cooked)
3/4 c. celery (cooked)
small onions (cooked)
6 TBLS butter
6 TBLS flour
pie crust for 9 in. pie
Melt butter and add flour and stir til smooth. Add chicken broth and
cream and cook for about 5 min until slightly thick (also season with
salt and pepper). Put chicken, cut into cubes, in the bottom of a
casserole or deep pie pan. Pour sauce over the chicken, add the vegetables
and mix well. Put pie crust over the top and crimp edges. Cut holes
in the crust to vent steam. Cook in a 425 F oven for 30 min. or until
crust is brown.
The recipe is easy, and reheats well. I have not frozen it, but it
makes great leftovers for lunch or dinner the next day.
----------------------------------------------------------------------------
Betsy-TKL (4:29:38 pm) :
From: burnett@oasys.dt.navy.mil (Cathy Burnett)
Subject: Chicken Pot Pie
Date: 10 May 1994 10:49:22 -0400
Chicken Pot Pie
1/4 cup butter
3/4 cup coarsely chopped onion
1 cup sliced mushrooms or 1 (4 oz.) can
5 T. flour
1/2 tsp. salt
1/4 tsp. pepper
1-1/2 cup chicken broth
1 cup milk
1/2 tsp. Worcestershire Sauce
2 cups chopped cooked chicken
1-1/2 cup canned or cooked vegetables
Pastry for 2 crust pie (I'm lazy and use the Pillsbury Pie Crust)
Melt butter in medium saucepan over medium heat. Add
onion and mushrooms. Saute until onions are tender,
stirring occasionally. Stir in flour, salt, and pepper.
Stir in broth until blended. Add milk and
Worcestershire sauce. Stir constantly over medium heat
until mixture thickens and comes to a full boil. Stir
and boil 1 minute. Add meat and veggies.
Place bottom pastry in 10"x6" pan or shallow 1-1/2 quart
casserole. Add filling and top pastry. Cut 1/2" hole
in center. Bake in preheated 425 degree oven for about 25
minutes or until crust is golden brown.
----------------------------------------------------------------------------
Betsy-TKL (4:45:37 pm) :
Dru - I haven't made this, but I think you could easily substitute chicken
for the shrimp since the base is chicken broth and the flavorings look right
-
From: Sharon Barbour sharonb@TRITON.MAYFIELD.HP.COM
* Exported from MasterCook II *
Bertolli Risotto e Gamberetti Risola
Recipe By : Bertolli Olive Oil
Serving Size : 4 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons olive oil -- lightly beaten
2 tablespoons red onion -- diced
1 1/4 cups long-grain rice
1/3 cup dry white wine
4 cups chicken broth, canned
12 ounces shrimp -- shelled & deveined
1 cup frozen peas
1 teaspoon lemon rind
1 tablespoon lemon juice
1/2 teaspoon salt
1 tablespoon italian parsley -- chopped
Heat oil in a large suacepan over low heat. Add onion. Cook, stirring
until tender, about 5 minutes. Stir in rice.
Add wine, heat to boiling; stir over high heat until almost evaporated.
Stir in 1 cup of the chicken broth; stirring until broth is absorbed.
Continue adding broth, 1/2 cup at a time, stirring constantly. Each
portion should be absorbed before adding the next. With the last 1/2 cup
broth add shrimp, peas and lemon. Cook, uncovered, stirring constantly,
until broth is absorbed and rice is tender to the bite, the dish is moist
and creamy and shrimp are cooked through, 5 to 8 minutes. Add lemon juice
and stir in salt and pepper to taste. Garnish with fresh parsley.
----------------------------------------------------------------------------
Betsy-TKL (5:17:23 pm) :
From: dyan@iconz.co.nz (Dyan Campbell)
Newsgroups: rec.food.cooking
Here's a piecrust recipe that's a little easier to work with because it
has an egg in it. My recipe has very little water - (it's actually
the recipe of a friend of mine who lives in Vancouver, Canada, come to
think of it). It's literally the best piecrust it the world. It's a very
flaky, tender piecrust that looks just like it does in the Crisco ads.
Michael's First Rate Piecrust
(makes 2 pies, tops and bottoms (providing tops are the criss-cross variety)
1/2 lb. shortening (Crisco really is best - I can't get it here in N.Z.)
3 C. flour
1 tsp salt.
Mix together:
1 beaten egg
1 Tbsp. white vinegar
enough cold water to make this 1/3 C. of liquid
Don't use a food processor after the wet ingredients have gone in, ONLY
when you're blending the shortening, flour and salt. The reason for this
is the gluten in the flour becomes rubbery or something. Anyhow, the
trick is make sure the shortening is chilled, the flour is mixed in until
the mixture is crumbly, and only then mix BY HAND the wet ingredients,
and only enough to evenly distribute it. DON'T OVERMIX. Wrap dough in
plastic and chill 1 hour.
The easiest way to roll it out is on waxed paper: flour waxed paper and
your rolling pin, and squash your lump of dough just a bit with the heel
of your hand. Then roll it out gingerly (it does break a bit, but just
keep tamping it together with your fingers). To put it in the pie plate,
invert pie plate on dough, then pick up the whole thing, waxed paper
dough and plate, and turn them over, and just peel the waxed paper off.
----------------------------------------------------------------------------
(8:25:04 pm) :
Bill,DC (7:22:10 pm) : * Exported from MasterCook *
Medallions of Pork Tenderloin w/ Ruby Port and
Cranberries
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Course Meats
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup low sodium chicken broth
1 cup low sodium beef broth
1/2 cup port wine
1/3 cup cranberry sauce
1/4 cup cranberries -- thawed
2 pounds pork tenderloin -- trimmed
3 tablespoons butter
salt and pepper -- to taste
Trim pork tenderloins of silver skin and cut into
3-4 ounce medallions. Season medallions with salt
and pepper. Melt butter on the griddle and sear the
medallions until lightly golden brown on all sides.
Remove to sprayed sheet pans and finish in the
oven.
Combine chicken and beef broth in a saucepan.
Bring to boil until liquid is reduced by half, about
15-25 minutes. Add port wine and boil until it
reduces again by half. Whisk in cranberry sauce
and cranberries and simmer until the sauce thickens
slightly. Whisk in 1/3 of the butter. Season sauce
to taste with salt and pepper.
Remove medallions to 2 inch hotel pans and garnish
with the sauce. Serve.
- - - - - - - - - - - - - - - - - -
----------------------------------------------------------------------------
Bill,DC (7:19:53 pm) : * Exported from MasterCook *
Roast Pork Tenderloin with Mango Chutney
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pork & Ham
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon vegetable oil
1/2 teaspoon cumin seeds
1 cup onion -- chopped
1 tablespoon ginger -- peeled and chopped
1 large mango -- firm but ripe
1 tablespoon jalapeno -- seeded and chopped
1/4 teaspoon turmeric
2 tablespoons lime juice
1 1/2 pounds pork tenderloin -- trimmed
1 tablespoon curry powder
2 tablespoons cilantro
To make chutney: Heat oil in large skillet over
medium heat. Add cumin seeds; stir until brown,
about 2 minutes. Add onion and ginger to skillet;
saute until onion begins to brown, about 5 minutes.
Add mango, jalapeno and turmeric. Stir until mango
is heated through, about 3 minutes. Cool slightly.
Mix in leim juice. Season chutney with salt and
pepper.
(Chutney can be made the day before, but needs to
be served at room temperature.)
Rub all sides of the pork with curry powder;
sprinkle with salt and pepper. Sear meat on the
griddle. Remove to sprayed sheet pans and finish in
a 350 degree preheated oven until a meat
thermometer reads 150 degrees.
Sprinkle loins to order as they are remove to the
cutting board. Slice on an angle and serve with the
chutney available on the table in a bowl.
----------------------------------------------------------------------------
Betsy-TKL (10:17:03 pm) :
Peanut Butter Frosting
From: Cookbook USA CD
1/3 c. peanut butter
3 c. confectioners' sugar
1 1/2 tsp. vanilla
1/2 c. milk (approx.)
Blend peanut butter and sugar. Stir in vanilla and stir in only about 1/3
cup of milk. Then keep adding a little bit more of the milk until it is
smooth enough to mix with a hand mixer. Beat until it is smooth and of
spreading consistency.
----------------------------------------------------------------------------
Peggy. WA (10:19:18 pm) : QUICK HONEY-PEANUT BUTTER ICING
From Joy of Cooking 1982 printing.
Combine and bring to boil:
2 tablespoons shortening
2 tablespoons butter
1/4 cup honey
Remove from heat and add:
1/2 cup coarsely ground peanuts.
Stir until well blended.
Spread on a warm cake. Toast very lightly under a broiler at medium heat;
watch carefully.
----------------------------------------------------------------------------
Bill,DC (10:21:21 pm) : * Exported from MasterCook *
Buttermilk Cheese Bread for Automatic Bread Machines
Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :5:00
Categories : Breads With Yeast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yeast
3 cups bread flour -- * see note
1 teaspoon double-acting baking powder
1 tablespoon sugar
1 cup buttermilk
1/4 cup warm water
1 cup cheddar cheese, shredded -- ** see note
* Use 1/4 cup oats and 1/4 cup cornmeal for 1/2 cup of the flour if
preferred.
** Other cheese can be substituted. Some cheeses have more moisture content
than others -- keep this in mind.
Use this recipe for a 1-1/2 pound loaf of bread baked in an automatic bread
maker.
Put ingredients into bread maker in order as directed by your ABM
instructions, taking care to place the yeast in appropriate order. Select
white bread option.
- - - - - - - - - - - - - - - - - -
NOTES : Automatic bread machines are real time savers that let you enjoy
homemade yeast breads.
----------------------------------------------------------------------------
Bill,DC (10:23:49 pm) : * Exported from MasterCook *
All Bran Bread
Recipe By : Elizabeth Powell
Serving Size : 12 Preparation Time :2:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package active dry yeast
1/2 cup warm water
1/2 cup All-BranĘ Cereal
1/3 cup sugar
1/2 cup vegetable shortening
1/4 teaspoon salt
1/2 cup boiling water
1 egg
3 cups all-purpose flour
Dissolve yeast in warm water. Mix All-Bran cereal, sugar, shortening, and
salt. Pour boiling water over bran mixture. Stir, let cool, then add yeast.
Add egg and half of flour. Beat well. Add remaining flour. Cover and let
rise until double in bulk. Punch down. Form into 2 small loaves, place in
buttered pans, and let rise again until double. Just before baking, brush
tops of loaves with melted butter. Bake at 350 degrees for 30-35 minutes.
- - - - - - - - - - - - - - - - - -
NOTES : After first rising, dough may be punched down and put in the
refrigerator overnight, or it may be mixed and put right in refrigerator and
both risings done second day. If refrigerated, allow to stand at room
temperature for a couple of hours before proceeding.
----------------------------------------------------------------------------
Bill,DC (10:25:55 pm) : * Exported from MasterCook *
Fragrant Onion-Rye Bread
Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :2:30
Categories : Breads With Yeast Healthwise
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups all-purpose flour
2 1/2 cups rye flour
1/4 cup brown sugar
2 packages yeast
2 teaspoons salt
1 packet onion soup mix
1 1/4 cups water
1 cup milk
2 tablespoons margarine
1/2 teaspoon caraway seed
1. Stir flours together. In large bowl, combine 1-1/2 cups flour mixture,
brown sugar, yeast and salt.
2. Combine onion soup mix, water, milk, 2 tablespoons margarine and caraway
seeds in saucepan. Stir and heat until warm (120-130 degrees).
3. Gradually add liquid to combined dry ingredients, beating at medium
speed; scrape bowl now and then. Add 3/4 cup flour; beat at high speed for 2
minutes. Stir in enough additional flour to make a soft dough, about 2 to 3
cups.
4. Cover and let rise in warm place until doubled; 40-50 minutes.
5. Stir dough down, turn into well greased 2-quart casserole, brush with
melted butter or margarine. Let rise again until doubled; 20-30 minutes.
6. Bake in preheated 350-degree oven for 50 to 60 minutes, or until done.
7. Remove from dish and brush crust with melted margarine. Cool completely
on wire rack.
- - - - - - - - - - - - - - - - - -
Serving Ideas : Good for sandwiches, especially corned beef.
NOTES : Makes one large loaf.
----------------------------------------------------------------------------
END OF FILE
The Kitchen Link