Here’s a Bagel recipe

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Bread

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups (to 8c) bread (high-gluten) — flour
4 tablespoons Dry baking yeast
6 tablespoons Granulated white sugar or — light honey (clover
good)
2 teaspoons Salt
3 cups Hot water
A bit of vegetable oil
1 Gallon water
5 tablespoons Malt syrup or sugar
A few handfuls of cornmeal
Large mixing bowl
Wire whisk
Measuring cups and spoons
Wooden mixing spoon
Butter knife or baker’s — dough blade
Clean — dry surface for

3 clean — dry kitchen towels
Warm, but not hot — place to
dough to rise
Large stockpot
Slotted spoon
2 baking sheets

First, pour three cups of hot water into the mixing bowl. The water should be
hot, but not so hot that you can’t bear to put your fingers in it for several
seconds at a time. Add the sugar or honey and stir it with your fingers (a
good way to make sure the water is not too hot) or with a wire whisk to
dissolve. Sprinkle the yeast over the surface of the water, and stir to
dissolve.

Wait about ten minutes for the yeast to begin to revive and grow.
This is known as “proofing” the yeast, which simply means that you’re checking
to make sure your yeast is viable. Skipping this step could result in your
trying to make bagels with dead yeast, which results in bagels so hard and
potentially dangerous that they are banned under the terms of the Geneva
Convention. You will know that the yeast is okay if it begins to foam and
exude a sweetish, slightly beery smell.

At this point, add about three cups of flour as well as the 2 tsp of salt to
the water and yeast and begin mixing it in. Some people subscribe to the
theory that it is easier to tell what’s going on with the dough if you use
your hands rather than a spoon to mix things into the dough, but others prefer
the less physically direct spoon. As an advocate of the bare-knuckles school
of baking, I proffer the following advice: clip your fingernails, take off
your rings and wristwatch, and wash your hands thoroughly to the elbows, like
a surgeon. Then you may dive into the dough with impunity. I generally use
my right hand to mix, so that my left is free to add flour and other
ingredients and to hold the bowl steady. Left-handed people might find that
the reverse works better for them. Having one hand clean and free to perform
various tasks works best.

When you have incorporated the first three cups of flour, the dough should
begin to become thick-ish. Add more flour, a half-cup or so at a time, and
mix each addition thoroughly before adding more flour.
As the dough gets thicker, add less and less flour at a time. Soon you will
begin to knead it by hand (if you’re using your hands to mix the dough in the
first place, this segue is hardly noticeable). If you have a big enough and
shallow enough bowl, use it as the kneading bowl, otherwise use that clean,
dry, flat countertop or tabletop mentioned in the “Equipment” list above.
Sprinkle your work surface or bowl with a handful of flour, put your dough on
top, and start kneading. Add bits of flour if necessary to keep the dough from
sticking (to your hands, to the bowl or countertop, etc….). Soon you should
have a nice stiff dough. It will be quite elastic, but heavy and stiffer than a
normal bread dough. Do not make it too dry, however… it should still give
easily and stretch easily without tearing.

Place the dough in a lightly oiled bowl, and cover with one of your clean
kitchen towels, dampened somewhat by getting it wet and then wringing it out
thoroughly. If you swish the dough around in the bowl, you can get the whole
ball of dough covered with a very thin fil of oil, which will keep it from
drying out.

Place the bowl with the dough in it in a dry, warm (but not hot)pace, free
from drafts. Allow it to rise until doubled in volume. Some people try to
accelerate rising by putting the dough in the oven, where the pilot lights
keep the temperature slightly elevated. If it’s cold in your kitchen, you can
try this, but remember to leave the oven door open or it may become too hot
and begin to kill the yeast and cook the dough. An ambient temperature of
about 80 degrees Farenheit (25 centigrades) is ideal for rising dough.

While the dough is rising, fill your stockpot with about a gallon of water
and set it on the fire to boil. When it reaches a boil, add the malt syrup or
sugar and reduce the heat so that the water just barely simmers; the surface
of the water should hardly move.

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Popularity: 14% [?]

Honey Curried Chicken

Recipe By : Womens American ORT
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Jewish Foods

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/4 cup margarine
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
1 teaspoon curry powder
3 pounds chicken — cut up

Melt margarine in a casserole in a 225 oven. Stir in honey, mustard, salt
and curry. Roll chicken pieces in mixture and arrange in a single layer in
the baking dish. Bake at 375 oven for 1 hour or until fork tender.

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Popularity: 4% [?]

Title: DIABETIC BARK CANDY
Categories: Diabetic, Candies, Chocolate
Yield: 1 batch

1 lb Milkcote
-=OR=-
1 lb Whitecote chocolte
1 c Crunchy cereal
Watermelon seeds
-any other crunchy food

In the top of a double boiler, melt coating over hot,
noit boiling, water. Add cereal and seeds. Blend
together thoroughly, then pour onto waxed paper and
spread thinly. Let stand until firm. Break into pieces.

Recipe from:Ideals Candy Cookbook by Mildred Brand
Copyright-MCMLXXIX By Mildred Brand, Milwaukee, Wis.
53201 RECIPE CLIPPED By Jim Bodle 1/93

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Popularity: 3% [?]

White Mushroom Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Italian Pasta
Sauces

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound Fresh mushrooms slicd evenly — (try an egg slicer)
1/4 cup Butter
1 cup Heavy cream
2 tablespoons Fresh chopped parsley
Salt and pepper to taste
1/2 cup White wine
1 pound Pasta — cooked and drained
Grated cheese

Sautee mushrooms in melted butter until golden. Stir in wine, parsley, salt
and pepper. Cook for 10 min. on med heat. Add heavy cream and take off
heat. Serve over hot pasta with cheese on the side.

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Popularity: 3% [?]

Title: Blender Gravy
Categories: Sauces
Servings: 10

3 tb Meat Fat Drippings
2 c Liquid
1/4 c Unbleached All Purpose Flour
Salt
Pepper
1 ds Dried Thyme Leaves; Crushed
3 dr Kitchen Bouquet; (A Gravy
-Coloring)

Remove the meat to a hot platter. Leaving the crusty bits of meat in the
pan, pour the meat juices and fat into a large measuring cup. Skim off
the fat, reserving 3 Tablespoons. Add water, milk, or giblet broth to the
meat juices to equal 2 cups of liquid and then add the liquid and flour in
to a blender container, blending until the liquid is smooth. Return the
blended gravy to the pan and cook the mixture quickly, stirring
constantly, until the gravy is thicken and bubbly. (Note: scrape the
bottom of the pan to get the crusty bits, if desired.) Season the gravy
to taste with salt and pepper. If desired, add a dash of dried thyme
leaves, crushed, and a few drops of Kitchen Bouquet for color.

Makes about 2 1/2 cups.

MMMMM

Popularity: 5% [?]

PEACH MINT CHUTNEY

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Relishes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 c Water
4 ea Peaches -ÿÿnectarines
1 tb Safflower oil
1 md Onion, minced
1 ea Hot fresh cili pepper,
— seeded minced
1/4 c Apple juice
1 tb Brown rice syrup
3 tb Cider vinegar
1 t Ginger, grated
1/2 c Mint leaves, chopped

Blanch the peaches. when cool enough to handle, slip
off their skins. Remove the pits, chop the flesh set
aside. Heat oil in a medium sized saucepan. Add the
onion saute until golden. Add the peaches
remaining ingredients, except for the mint. Cover
cook over low heat for about 20 minutes. The mixture
should be thick with reduced liquid.
Stir in the mint cook over low heat for 10 minutes.
Allow to cool to room temperature before serving.
Refrigerate unused portion in an airtight container
for up to 2 weeks. Serve with curries or grain dishes.

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Popularity: 3% [?]

Rustic Italian Pasta And Bean Soup

Recipe By : Low-Fat Ways to Cook Vegetarian
Serving Size : 8 Preparation Time :0:00
Categories : Beans/Peas/Grains/Legumes Eat-Lf Mailing List
Ethnic Italian
Low Fat Main Dishes
Pasta Soups/Stews
Vegetarian

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Vegetable Cooking Spray
1 Tbsp Olive Oil
1 C Chopped Onion
1 C Sliced Carrot
1/2 C Chopped Green Bell Pepper
2 Cloves Garlic — Crushed
14 1/2 Oz Nonfat Veg Chicken Broth, Low Sod — Or Veggie
Broth*Note
1 3/4 C Water
28 Oz Canned Crushed Tomatoes
15 Oz Cannellini Beans — Rinse, Drain
15 Oz Red Kidney Beans — Rinse, Drain
1 1/2 Tsp Dried Italian Seasoning
1/2 Tsp Hot Sauce
1/4 Tsp Pepper
6 Oz Ditalini Pasta — Sm Tubes, Uncooked
1/2 C Freshly Grated Parmesan Cheese

This simple meatless dinner can be on the table in less than 45 min.

*NOTE: Original recipe used regular veggie broth but stated you could use
chicken broth

Coat a Dutch oven with cooking spray; add oil and place over medium-high
heat. Add onion and next 3 ingredients; saute until veggies are crisp-tender.

Add vegetable broth and next 7 ingredients; bring to a boil. Reduce heat
to low; cover and simmer 20 min, stirring occasionally.

Add pasta to vegetable mixture. Cover and cook 10 – 15 min or until pasta
is tender. Ladle soup into individual bowls; top each serving with 1 T
cheese.

Yield: 8 (1 1/4 C) servings

Note: Cannellini beans are white kidney beans. You can use any other small
white beans or an additional can of red kidney beans if you don’t have
cannellini beans in the pantry.

According to original recipe per serving:
Cal 244, Fat 4.7g, Carb 39.3g, Pro 12.1g, Sod 601mg, CFF 17%

This was very good. We let it sit a couple of hours before we served it
and it thickened up to a stew consistency.

Entered into MasterCook and tested for you by Reggie Jeff Dwork

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NOTES : According to MC:
Cal 510.1
Fat 4.9g
Carb 88.7g
Fib 18.6g
Pro 32.8g
Sod 314mg
CFF 8.3%
Nutr. Assoc. : 0 0 0 0 0 0 0 0 5305 0 0 0 0 0 4363 1034

Popularity: 3% [?]

Beef Manicotti

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Pasta Italian
Ground Beef Cheese

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
—–MEAT FILLING—–
1 pound Lean Ground Beef
1/2 cup Milk
1/4 cup Onion — Chopped
1 tablespoon Parsley — Snipped
3 sl Bread — Torn Up Small
1 teaspoon Salt
1 1/2 cup Mozzarella Cheese — Shredded
1/4 teaspoon Pepper
1 lg Egg
—–PASTA—–
8 ounce Manicotti Shells — 1 Pk
—–TOMATO SAUCE—–
4 ounce Mushroom Stems Pieces
1 tablespoon Italian Seasoning
15 ounce Tomato Sauce
1/2 teaspoon Sugar
12 ounce Tomato Paste
1/2 teaspoon Salt
1/4 cup Onion — Chopped
1/8 teaspoon Pepper
1 Clove Garlic — Minced
1/3 cup Parmesan Cheese — Grated
4 cup Water

Cook and stir the meat and the first 1/4 cup of onion in a large skillet until
the meat is brown. Drain off excess fat. Remove from the heat and stir in the
remaining ingredients for the Meat Filling. Fill the uncooked manicotti shells,
packing the filling into both ends. Place the shells in an ungreased baking
pan, 13×9". Heat the oven to 375~. Heat the undrained mushrooms and the
remaining ingredients for the Tomato sauce except the Parmesan Cheese to
boiling, stirring occasionally. Reduce the heat and simmer, uncovered, for
about 5 minutes. Pour the sauce over the filled shells. Cover the pan with
aluminum foil and bake until the shells are tender, 1-1/2 to 1-3/4 hours.
Sprinkle with the cheese and cool 5-10 minutes before serving.

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Popularity: 3% [?]

Title: Chicken And Orange Salad
Categories: Salads Chicken Mexican Main dish Vegetables
Servings: 6

2 T Scallions Or Green Onions; *
2 T Lime Juice
1/4 t Salt
2 c Cooked Chicken; Cut Up
1 c Green Peas; Cooked
1 c Mayonnaise Or Salad Dressing
1/4 c Carrot; Finely Chopped
1/4 c Celery; Finely Chopped
1/4 c Fresh Cilantro;FinelySnipped
3 T Orange Juice
1/2 t Salt
1/2 t Cinnamon; Ground
1/4 t Pepper; Freshly Ground
1 x Lettuce Leaves
3 ea Oranges; **
2 ea Avocados; ***

* Finely chop the scallions or green onions including a few green tops.
** Oranges should be pared and sectioned, or can be unpared, cut into
wedges.
*** Avocados should be pared and cut into wedges.
————————————————————————–

Sprinkle the scallions with the lime juice and 1/4 t salt; cover and
refrigerate. Mix the remaining ingredients except the lettuce, oranges
and avocados and refrigerate at least 1 hour. Spoon chicken mixture onto
lettuce. Garnish with oranges and avocados; sprinkle with scallions.

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Popularity: 4% [?]

Original Dallas Jail House Chili No. 3523 Yields 4 Servings

2 Cups Beef Suet 1 1/2 tsp Dried Sweet Red Chile
4 Lb Coarsely Ground Beef Pods, Ground
3 Cloves Garlic, Crushed 3 Cups Water
1 1/2 Tbls Paprika 8 oz Canned Beef Broth
3 tsp Gebhardts Chile Powder 4 oz Canned Tomato Paste
1 tsp Cumin Seeds – Masa Harina
1 tsp Salt
1 tsp White Pepper, Ground

Melt the suet in a large, heavy skillet or kettle.
Add the ground beef, chopped garlic and seasonings.
Cover.
Cook over very low heat, stirring occasionally, for 4 hours.
Add the water, broth and tomato paste.
Continue cooking until the stew thickens slightly (about 1 hour).
Add masa harina as needed to thicken the chili as desired.

Popularity: 5% [?]