Title: Ham Noodle Casserole
Categories: Crockpot
Yield: 4 servings

1 c Unccooked noodles
Vegetable oil (canola)
1 c Cubed ham
1 cn Condensed cream of Chicken
1 cn Whole kernel corn; drained
-(8 oz.)
1 tb Pimento; chopped
1/2 c Cheddar cheese; shredded
1/4 c Green pepper; chopped

Cook noodles according to package directions until barely tender (I do
approx. 5 to 6 minytes). Drain and toss with just enough oil to coat.
( 3 T ) Add noodles and remaining ingredients to a greased Crock pot
and stir to mix. Cover and cook on LOW setting 7 to 9 hours. (I had
mine ready in 6 Hours).Makes 2 servings or 1 1/2 to 2 quarts.

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Popularity: 6% [?]

A Guide to Ingredients

Recipe By : Dinner Co-op
Serving Size : 1 Preparation Time :0:00
Categories : Breads Info/Tips
MC

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
Info

Flour

Flours react differently in their ability to absorb moisture. Depending on
humidity and
temperature, the amount of flour needed in a recipe may vary by as much as a
cup or two.
Therefore, the amount of flour called for in a recipe is always approximate.
It is best to start
with a smaller amount of flour and slowly add more while kneading to achieve
a smooth, satiny
textured dough. There are several types of flours used for bread making. The
primary
difference between flours is their protein content. When mixed with liquid,
certain proteins
form gluten which gives an elastic quality to dough. Gluten provides the
framework for dough
to rise by stretching and trapping the gas bubbles given off by yeast as it
grows. The type of
wheat, where it is grown, and the milling process all influence the amount
of gluten. The higher
the gluten content, the more volume the bread will have. Secondary
differences are taste and
texture. The most commonly used flours for bread baking include:

All-Purpose Flour, a blend of hard and soft wheat flours, is suitable
for yeast breads
as well as quick breads and most cakes.
Bread Flour, with its high gluten content, results in bread with good
volume. Dough
made with bread flour should be kneaded longer than dough made from
all-purpose
flour to fully develop the gluten.
Whole Wheat Flour, which contains the entire wheat kernel, adds a
distinctive “nutty”
taste to doughs. Some all-purpose flour is often added to it to lighten
the dough and
yield a larger volume. Whole wheat flour should always be stored in the
refrigerator to
prevent rancidity.
Rye Flour, limited in gluten, is usually combined with all-purpose,
whole wheat or
bread flours to improve volume and texture.

Yeast

Yeast is the leavening agent which makes the dough rise. A living plant
which breathes and
grows, yeast thrives on the sugar added to dough, producing a gas which
stretches the dough
and causes it to rise. It is available in active dry or compressed forms and
can be used
interchangeably. Compressed yeast usually comes in .06-ounce cakes and
active dry yeast
comes in 1/4-ounce packages. (One .06-ounce cake is equivalent to one
1/4-ounce package.)
Recently, quick rising yeasts have been developed. These finely ground yeast
granules allow
the dough to rise in half the time.

Proofing the yeast: Yeast should be “proofed” before it’s added to the flour
mixture to be sure
it is active. To proof, dissolve the yeast in a small amount of warm water-
approximately 105
degrees F to 115 degrees F for dry yeast; approximately 80 degrees F for
cake yeast-for 10
to 15 minutes until the yeast is foamy. A small amount of sugar may be added
to quicken the
process. Note: If you are using the Rapid Mix Method where the yeast is
added with the other
dry ingredients, the water temperature must be 120 degrees F to 130 degrees
F to activate the
yeast. Quick rising yeast may be dissolved in water or added directly to the
flour.

Liquid

Liquid added to a flour mixture turns to steam and helps create texture.
Water yields a crusty
loaf with a fairly dense crumb while milk gives bread a rich and tender
crumb and a softer
crust.

Sugar

Sugar is the ingredient that activates the yeast to make the dough rise. It
also adds flavor,
increases tenderness and helps the crust brown. Granulated sugar is
generally used, but
molasses, brown sugar and honey may also be used. Be careful not to add too
much sugar as
it can retard gluten development. A good rule of thumb is 2 teaspoons of
sugar per 2 cups of
flour.

Salt

Salt regulates the growth of the yeast. Salt-free bread rises quickly, while
too much salt can
reduce or destroy yeast action. It also enhances the flavor of bread and
contributes to a finer
texture.

Butter

Butter or shortening makes the dough stretch easily and makes the bread
tender. It also
contributes to flavor and aids in giving bread a longer shelf life.

Eggs

Eggs aid in gluten development and provide extra nutrients to bread doughs.
They also add
flavor and golden color desired in sweet doughs.

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NOTES : http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/breadtips.html

Popularity: 3% [?]

Title: Easy Popcorn Balls
Categories: Desserts
Yield: 12 Servings

Mazola No Stick corn
-oil cooking spray
3 qt Freshly popped popcorn
1 c Karo light corn syrup
1 c Sugar
1/2 t Salt
1 t Vanilla

Spray large roasting pan with cooking spray. Add popped corn; keep
warm in 250 degree F. oven. In heavy 2-quart saucepan, combine corn
syrup, sugar and salt. Cook over medium heat, stirring constantly,
until mixture comes to a boil. Cook without stirring 10 minutes or
until temperature reaches 290 degrees F. on candy thermometer. Remove
from heat; stir in vanilla. Slowly pour over popcorn, stirring to
coat evenly.

Cool popcorn, stirring, just until mixture can be handled. Immediately
spray hands with cooking spray. Quickly shape popcorn into 3-inch
balls.

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Popularity: 4% [?]

ONIONS WITH ESPRESSO COFFEE

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter
4 lg Onions–sliced
2 ts Sugar
3/4 c Espresso coffee
1/2 c Chicken stock

Onions with Espresso Coffee Salt/fresh pepper to taste

Heat the butter in a skillet. Add the onions and cook,
stirring, for 15 minutes. Add the sugar and cook 1
minute. Add the coffee, chicken stock, salt and
pepper. Continue to cook and stir occasionally until
the liquid reduces and evaporates, 15 to 20 minutes
longer.

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Popularity: 6% [?]

Rosemary Oil – how to make an herbed oil

Recipe By : Viana la Place and Evan Kleiman in Cucina Fresca (1985).
Serving Size : 8 Preparation Time :0:05
Categories : Cucina Fresca Seasoning or Ingredient

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 cups virgin olive oil — good quality
8 sprigs fresh rosemary — or less
2 cloves garlic, scored — optional
1 teaspoon coarse salt — optional
2 black peppercorns — optional
1 each variety of peppercorns — optional

Rosemary – Clean the rosemary well with a damp cloth. If you submerse to
clean – spin dry immediately. Make sure there is no water on the herb
before you proceed. (The salts in water tend to brown the herb). Do not use
woody twigs or stems. Optional: mince the leaves if you want to use a
flavored oil immediately. Generally oil are aged 1 to 2 months before using.

Put rosemary into a 2 cup (1 pint) bottle. Cover with almost 2 cups of
fruity olive oil and seal. Keep in a cool, dark, place. Use for salads and
cooking. Add flavor to pasta dishes and potatoes. Great for grilled meats,
fresh bread.

VARIATION – Add 1 or all of the options.

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NOTES : Evan Kleiman, chef/owner of Angeli, an Italian caffe/pizzeria in LA.
She and chef Viana La Placa are in the forefront of Italian ‘al fresca’
cuisine.

Popularity: 5% [?]

Title: SOUTHERN TURNIP GREEN SOUP (FLORIDA COOKING)
Categories: Soups
Yield: 6 Servings

1.00 bn Young turnip greens with-
-turnips (1 pound)
6.00 tb Butter
1.00 c Chopped onions
1.50 ts Salt
1.25 ts Sugar
5.50 c Chicken stock
2.00 tb Lemon juice
2.00 c Half-and-half
4.00 tb Cooked grits
Salt and freshly ground-
-pepper to taste

Cut the turnip roots off the greens. Clean and wash the greens,
discarding any blemished or yellowed edges. Tear the large leaves
into smaller pices. Trim the ends and peel the turnips. Cube into
bite-size pieces, enough to make 4 cups.

Melt 3 tablespoons of the butter in a large skillet over moderate
heat. Add the turnips and saute until crisp-tender, about 10 minutes.
Add the onions, and saute 5 minutes or until tender, but not browned.
Add 1/2 teaspoon salt, 1/4 teaspoon sugar, and 1 1/2 cups of the
chicken stock. Blend well, stir in the lemon juice, and set aside.

In another skillet, melt the remaining 3 tablespoons of butter. Add
the greens and saute over medium heat for 10 minutes, until
crisp-tinder. Add the remaining 1 teaspoon of salt, 1 teaspoon of
sugar, and remaining 4 cups chicken stock. Blend well and remove
from the heat and cool for 15 minutes. Puree the greens in a food
processor or in batches in a blender. Add the pureed greens to the
turnip mixture. Mix together and reheat. Add the half-and-half and
the cooked grits, and adjust the salt and pepper to taste. Serve
hot.

FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart.
Typed in by: Ronnie Wright

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Popularity: 3% [?]

Minestrone (Pressure Cooked)

Recipe By : Cooking Under Pressure; copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Soups and Stocks

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3/4 cup dried navy (pea) beans — picked over rinsed
2 tablespoons olive oil
2 cloves garlic — finely minced
1 large onion — coarsely chopped
3 large carrots — cut in 1/2″ slices
1 medium leek — thinly sliced
3 stalks celery — cut in 1″ slices
1 cup tightly packed minced fresh basil — or
Italian (flat-leaved) parsley — divided
1 teaspoon dried thyme — or
dried oregano
1 14 oz can Italian plum tomatoes with juice
3 cups cold water
3 cups vegetable stock
2 cups green beans, trimmed — cut in thirds
1/2 cup orzo, tubettini, — or
other small Italian pasta
1 cup boiling water (up to 2 c) — optional
2 large zucchini — cut in 1/2″ slices
3 cups shredded cabbage — cored
1 teaspoon salt — or to taste
freshly ground black pepper — to taste

***Garnish***
1 cup grated Parmesan cheese (up to 1 1/2 c)
or
grated Romano cheese

serves 8 to 10

Soak the navy beans overnight or use the pressure cooker quick presoak method (
see basic cooking times). Rinse, drain, and set aside.

Heat the olive oil in the cooker,and saute the garlic and onion until the onion
becomes limp, about 3 minutes. Add the carrots, leek, celery, 1/2 cup basil,
thyme, reserved navy beans, plum tomatoes with their juice, water and stock. L
ock the lid in place and over high heat bring to high pressure. Adjust heat to
maintain high pressure, and cook 20 minutes. Let the pressure drop naturally
or use a quick release method. Remove the lid, tilting it away from you to all
ow any excess steam to escape.

Add the green beans and orzo and cook uncovered over medium heat for 5 minutes,
stirring frequently so that the orzo doesn’t drop to the bottom of the pot and
burn. If the soup becomes too thick, add 1 to 2 cups boiling water. Add zucc
hini, cabbage, remaining basil, and salt and pepper to taste. Cook until the z
ucchini and green beans are crisp-tender, about 3 to 5 additional minutes. ser
ve in individual bowls, garnished with Parmesan or romano.

Author’s note: For a friend of mine, a superb minestrone always contains one s
ecret ingredient: a tablespoon of sugar to enhance all of the flavors. She may
be right.

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Popularity: 6% [?]

Title: Plum Barbecue Sauce
Categories: Fruits Sauces Mexican
Servings: 4

1/4 c Onion; Chopped, 1 small
1/4 c Butter Or Margarine
1/4 c Chile Sauce
2 t Mustard; Dijon-style
16 1/2 oz Purple Plums; 1 cn, *
6 oz Frozen Lemonade; Thawed,1 cn

* Plums should be drained, pitted and finely chopped.
————————————————————————–

Cook onion in margarine in 2-quart saucepan stirring occasionally, until
tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling;
reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally.

Makes about 2 cups of sauce.

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Popularity: 4% [?]

Title: BASIL CARROTS
Categories: Diabetic, Vegetables, Side dish
Yield: 6 sweet ones

6 md Carrots;
1 tb Butter; melted
-=OR=-
1 tb Margarine; melted
1/4 ts Salt;
1/4 ts Basil leaves; crushed

Slice carrots. Simmer, covered, in salted water until
tender, about 10 to 15 minutes; drain. Combine remain
ingredients, toss with carrots. Food Exchanges per
serving: 1 VEGETABLE EXCHANGES

Source: Better Homes and Gardens Calorie Counter’s
Cookbook by WHOM Brought to you and yours via Nancy

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Popularity: 5% [?]