Bread Machine Garlic Bagels

Recipe By : More Electric Bread
Serving Size : 8 Preparation Time :0:00
Categories : Abm Breakfast
Electric Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/8 cups water — lukewarm
3 cups white bread flour — +1 tablespoon
3 1/3 tablespoons brown sugar
1 teaspoon salt
3/4 teaspoon garlic powder
1/2 teaspoon minced garlic
3 1/4 teaspoons active dry yeast

1. Insert ingredients in bread machine according to manufacturer’s instruction
s. Remove the dough from the machine after the first knead – approximately 20
to 30 minutes.

2. Place dough on a floured surface. Divide into 8 parts. Form balls, gently
press thumb through center of ball and slowly stretch into bagel shape.

3. While bagels rise, bring three quarts of water and one tablespoon of sugar
to a rapid boil in a large saucepan. Drop test dough (see hints below).

4. Using a slotted spoon, drop 2-3 bagels into rapidly boiling water. Boil on
each side for 1/2 minutes. Remove and cool on rack 1 minute, brush with egg
and sprinkle with sesame or poppy seeds, if desired.

5. Bake at 400 on a baking sheet sprinkled with cornmeal, until golden – appro
ximately 15 minutes.

** Bagel Success Hints

** When forming the bagels, set aside two 1/4″ balls of dough. When the bagels
have doubled in size, drop the test dough into boiling water. The dough shoul
d pop to the top right away. When this happens, it is time to boil the bagels.

** A quick spray of non-stick vegetable coating on the top of the bagel may be
substituted for the egg wash.

** To make bagel sticks, cut bagel before rising and lay out in a straight line
. Roll sticks in a combination of sesame and poppy seeds with a pinch of garl
ic powder. Let sticks rise, boil, and bake as described in the above direction
s.

** To make bagel chips, slice leftover bagels horizontally into thin slices. B
ruish with butter or margarine on one side. Lay (butter side up) on an ungreas
ed cookie sheet and bake at 325 for 12-15 minutes until golden brown and crisp.

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Popularity: 6% [?]

Title: WATERMELON SHERBET
Categories: Fruits, Ice cream
Yield: 9 servings

5 c Watermelon; seeded cubed
3/4 c Sugar
1 tb Lemon juice
1 Envelope unflavored geletin
1/4 c Water
12 oz Evaporated skimmed milk

Combine first 3 ingredients; cover and chill 30
minutes. Place watermelon mixture in container of an
electric blender or food processor. Top with cover,
and process until smooth; set aside. Sprinkle gelatin
over water in a small sauxepan; let stand 1 minute.
Cook over medium heat, stirring until gelatine
dissolves; remove from heat. Combine watermelon
mixture, gelatin and milk. Pour into freezer container
of a 5-quart hand-turned or electric freezer. Freeze
mixture according to manufactuer’s instructions.

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Popularity: 5% [?]

Title: BEEF AND RICE DINNER
Categories: Chinese, Beef, Rice
Yield: 6 servings

1 pk Hamburger Helper *
1 cn (16oz) Mixed Chinese Veg ***
1 cn Condensed Beef Broth **
Small Green Pepper ****

* Rice Oriental Dinner ** 10-1/2 oz *** Drained ****
Thinly sliced

Prepare Oriental Rice Dinner as directed on package
except omit water; add enough water to beef broth to
measure 3 and 1/3 cups liquid. Five mins before end of
cooking, stir in vegetables and green peppers.

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Popularity: 5% [?]

Title: SPLIT SECONDS
Categories: Cookies
Yield: 48 cookies

3/4 c Butter, softened
2/3 c Sugar
2 ts Vanilla
1 Egg
2 c All-purpose flour
1/2 ts Baking powder
1/2 c Red jelly or preserves

Heat oven to 350F. In large bowl, beat butter and sugar until light and
fluffy. Add vanilla and egg; blend well. Stir in flour and baking
powder; mix well. Divide dough into 4 equal portions. On lightly floured
surface shape each part into 12 x 3/4 inch roll; place on ungreased
cookie sheets. Using handle of wooden spoon or finger, make depression
about 1/2 inch wide and 1/4 inch deep lengthwise down center of each roll.
Fill each roll with 2 tablespoons of jelly.

Bake at 350F for 15 to 20 minutes or until light golden brown. Cool
slightly; cut diagonally into strips. Cool completely on wire racks.

Nutrition per cookie: Calories 70; Protein 1g; Carbohydrates 9g; Fat 3g;
Sodium 40mg

Notes: I always seem to get more than 48 – guess I’m cutting them too
small. If using jam, try to use seedless, or strain it first.

Source: Complete Book of Baking, Pillsbury
Unsolicited Comments: Anne Sheresky (sheresky@worldchat.com)

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Popularity: 2% [?]

Title: Grapes – Whole
Categories: Fruits, Canning
Yield: 1 recipe

Quantity: An average of 14 pounds is needed per canner load of 7 quarts;
an average of 9 pounds is needed per canner load of 9 pints. A lug
weighs 26 pounds and yields 12 to 14 quarts of whole grapes–an average
of 2 pounds per quart.

Quality: Choose unripe, tight-skinned, preferably green seedless grapes
harvested 2 weeks before they reach optimum eating quality.

Procedure: Stem, wash, and drain grapes. Prepare very light, or light
syrup.

Hot pack — Blanch grapes in boiling water for 30 seconds. Drain, and
proceed as for raw pack.

Raw pack — Fill jars with grapes and hot syrup, leaving 1-inch
headspace. Adjust lids and process according to the recommendations in
Table 1.

Table 1. Recommended process time for Grapes, whole in a boiling-water
canner.

Style of Pack: Hot. Jar Size: Pints or Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 10 min.
1,001 – 3,000 ft: 15 min.
3,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

Style of Pack: Raw. Jar Size: Pints.
Process Time at Altitudes of 0 – 1,000 ft: 15 min.
1,001 – 3,000 ft: 20 min.
3,001 – 6,000 ft: 20 min.
Above 6,000 ft: 25 min.

Style of Pack: Raw. Jar Size: Quarts.
Process Time at Altitudes of 0 – 1,000 ft: 20 min.
1,001 – 3,000 ft: 25 min.
3,001 – 6,000 ft: 30 min.
Above 6,000 ft: 35 min.

=============================================================
* USDA Agriculture Information Bulletin No. 539 (rev. 1994)

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Popularity: 6% [?]

HUMMUS TAMALES

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Vegetarian Vegan
Tex-mex Mid-east
Main dish

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 Basic Masa Dough recipe
18 Corn husks
—–FILLING—–
3 c Chickpeas — cooked
1/2 c Sesame tahini
6 tb Vinegar, brown rice
3 Garlic cloves — minced
3 tb Parsley, fresh — chopped
2 tb Tamari

To make filling:

Blend filling ingredients in a food processor to make a thick paste. Add a
bit of water, if necessary, to achieve desired consistency.

Fill and cook tamales according to “Tamales: Basic Procedure”.

Per serving (2 tamales): 468 cal; 7 g prot; 401 mg sod; 83 g carb; 10 g
fat; 0 mg chol; 95 mg calcium

Vegetarian Gourmet, Summer 1993/MM by DEEANNE

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Popularity: 3% [?]

Minestrone

Recipe By : Freeze With Ease copyright 1965
Serving Size : 1 Preparation Time :0:00
Categories : Freezer Meals Soups Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 pound bacon — diced
2 onions — sliced
2 cups cabbage — chopped
1 cup escarole — chopped
1 cup celery — chopped
2 carrots — sliced
1/2 cup parsley — chopped
1 clove garlic
12 cups water
1 can navy beans — drained
1 can garbanzo beans — drained
1 can tomatoes
1 tablespoon oregano
1 teaspoon basil
1 1/2 tablespoons salt
1 cup macaroni

Brown bacon and onions in deep kettle.

To the bacon and onions add: cabbage, escarole, celery, carrots, parsley, garli
c and water. Simmer 40 minutes.

To this mixture add the navy beans, garbanzo beans, tomatoes, oregano, basil an
d salt. Bring to a boil. Cover and simmer 10 minutes. Add macaroni. Cook 10 min
utes or until macaroni is almost tender. Chill quickly; freeze. To serve, defro
st completely, heat if necessary to remove from container. Heat slowly until di
ssolved; adjust seasonings.

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Popularity: 5% [?]

Easy Turkey Soup

Recipe By : American Cancer Society/Florida Department of Citrus, 1998
Serving Size : 5 Preparation Time :0:00
Categories : Soups Stews Turkey

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 1/2 cups reduced-sodium chicken broth
— or regular
2 cups water
1 teaspoon dried thyme — crushed
1/4 teaspoon pepper
1 cup packaged dried small shell macaroni
1 16 ounces pa frozen mixed vegetables
2 cups chopped cooked turkey
–or chicken
3/4 cup frozen florida orange juice concentrate — thawed
florida orange slices — halved
–optional
herb sprigs — optional

In a large saucepan combine broth, water, thyme, and pepper Bring to
boiling. Stir in macaroni. Return to boiling; reduce heat. Boil gently,
uncovered, for 3 minutes. Stir in vegetables; return to boiling. Boil
gently, uncovered, 5 to 7 minutes more or until vegetables and pasta are
tender.

Stir in turkey and thawed concentrate. Heat through. If desired, garnish
with oranges and herb sprigs. Makes 5 (about 1 3/4-cup) servings.

Nutrition facts per serving: 342 cal., 26 g pro., 46 g carbo., 6 g total
fat (1 g sat. fat), 54 mg cholesterol, 1 g dietary fiber, 663 mg sodium.
Daily Value: 76% vit. C, 39% vit. A, 22% folate, 23% thiamine, 16%
riboflavin, 53% niacin, 17% iron, 17% potassium.

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Popularity: 2% [?]

WHOLE WHEAT BAGELS – PAN-1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Breadmaker Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
XKGR41A Don Fifield
1 1/8 c Whole wheat flour (5 1/4 oz)
1 1/8 c Bread flour (5 1/4 oz)
1 t Salt
1 tb Butter
2 tb Molasses
2/3 c Water
1 1/2 ts Dry yeast
TOPPINGS:
3/4 tb Poppy seed (optional)
3/4 tb Sesame seeds (optional)

1. Place first 4 ingredients inside the bread pan. Add molasses and
water. Close cover and place dry yeast into the yeast holder. SELECT:
WHOLE WHEAT DOUGH MODE. Press start. (Breadmaker completes the basic
dough mode 3 hours and 15 minutes later) 2. Rest in a greased covered
bowl in refrigerator for 20 minutes. 3. Divide the dough into 6 equal
portions. Roll each portion on a lightly floured surface into a log,
approximately 3/4 inch thick and 8 inches long, using the palm of
your hand. 4. Seal the ends together tightly to make a ring with a 1
1/2 to 2 inch hole in the center. 5.Place on a greased baking pan.
Spray water on top. Proof at 90 deg. for 30 minutes . 6. Bring 1
gallon water with 1 tb sugar to a boil. 7. Reduce to a simmer. Cook 4
or 5 bagels at a time for 7 minutes, turning once. Drain well. 8.
Place on a greased baking pan. 9. Sprinkle tops with poppy seeds or
sesame seeds, if desired. 10. Bake in 45 deg. oven for 25 to 30
minutes until golden brown, turning them over after half the baking
time.

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Popularity: 3% [?]

Title: Sauce A La Maitre D`Hotel
Categories: Wildgame, Sauces
Yield: 1 servings

1 T Butter
1 pt Consumme, hot
1 T Flour
1/2 ea Lemon, juice of
1 ea Egg yolk, well beaten
1 T Parsley, chopped

Blend flour and butter in sauce pan and then add other ingredients
except egg. Let cook 15 minutes; remove from fire, cool slightly, and
stir in egg. Serve with baked Sheepshead. Also for: Recommended for
Pompano and Spanish Mackerel Source: FISHES AND FISHING IN LOUISIANA
published 1933 Recipe date: 01/17/33

MMMMM

Popularity: 3% [?]