From Mama's Kitchen........

[Mama Mangia]

Country Rye Bread


4 cups all-purpose flour (4 to 4 1/2 cups)
1/3 cup packed light brown sugar
2 packages dry or rapid rise yeast
1 tablespoon caraway seed
1 1/2 teaspoons salt
2 cups very warm water (120º to 130ºF)
2 tablespoons vegetable oil
2 cups rye flour
1 egg white
lightly beaten with
1 tablespoon water

In large bowl, combine 2 cups all-purpose flour, sugar, undissolved yeast, caraway seed and salt. Gradually add very warm water and oil to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup all-purpose flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in rye flour and enough remaining all-purpose flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.)

Punch dough down. Remove dough to lightly floured surface; divide dough in half. Form each into 5-inch ball. Place on large greased baking sheet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

With sharp knife, make 4 slashes (1/4-inch deep) in crisscross fashion on top of each loaf. Brush with egg white mixture. Bake at 400ºF for 35 minutes or until done; cover with foil halfway through baking time to prevent excess browning. Remove from sheet; cool on wire rack


Yield:
"2 Round Loaves"





RUSTIC ITALIAN BREAD

MAKES ONE LARGE LOAF



Biga (starter):

* 11 ounces (about 2 cups, although I needed more) bread flour
* 1/4 teaspoon instant yeast
* 1 cup water, room temperature

Dough:

* 16.5 ounces (about 3 cups) bread flour, plus extra for working
* 1 teaspoon instant yeast
* 1-1/3 cups water, room temperature
* 2 teaspoons salt

For the biga: Combine flour, yeast and water in large bowl of mixer fitted with dough hook. Knead on lowest speed until it forms a shaggy dough, 2 to 3 minutes. Transfer biga to a medium bowl and cover tightly with plastic wrap. Let stand at room temperature until beginning to bubble and rise, about 3 hours. (May rise more than bubble.) Refrigerate for 8 to 24 hours.

For the dough: Remove biga from the refrigerator and let set at room temperature while making the dough. Combine the flour, yeast and water in large bowl of mixer fitted with dough hook. Knead on lowest speed until a rough dough is formed, about 3 minutes. Turn mixer off and, without removing bowl or dough hook, cover bowl loosely with plastic wrap and let rest for 20 minutes.

Remove the plastic wrap; add the biga and salt to the bowl. Knead on lowest speed until ingredients are incorporated and the dough forms and clears the sides of the bowl, about 4 minutes. Increase mixer speed to the next setting and knead until the dough forms a ball, about 1 minute. Transfer dough to a large bowl and cover tightly with plastic wrap. Let rise in a cool, draft-free spot away from direct sunlight until slightly risen and puffy, about 1 hour.

Remove plastic wrap and turn the dough by first sliding a curved plastic bench scraper or flexible spatula underneath, then gently lifting and folding one third of dough toward center. Do the same with the opposite side of dough. Then fold the dough in half, perpendicular to the first folds. Dough should be shaped into a rough square if folded correctly. Replace plastic wrap and let dough rise 1 more hour. Fold again as described above. Replace plastic wrap and let rise 1 more hour.

To shape the dough: Dust work surface liberally with flour. Gently scrape the dough out of the bowl and invert onto the work surface so that the side which was on the top is now on the bottom. Dust the dough and hands with flour. Using minimal pressure, push the dough into a rough 8 to 10 inch square. Fold the top left corner diagonally to the middle. Repeat with the top right corner. Gently roll the dough from the top peak to the bottom until it forms a rough log. Place the seam on the bottom and transfer to parchment paper. Start tucking the bottom edges underneath, working from the center to the ends, and gently stretch the dough until it is about a 16-inch long football-type shape. Dust top liberally with flour and cover loosely with plastic wrap. Let rise until doubled in size, about 1 hour. Meanwhile, adjust oven rack to lower-middle position. Place baking stone on rack and preheat oven to 500° F.

To bake: Using a lame or a very sharp knife, cut a slit 1/2-inch deep lengthwise into the center top of the dough, starting and ending 1-1/2 inches from the ends. Using a spray bottle, spray the loaf lightly with water. Slide the parchment paper with the loaf onto a baker's peel or other large, flat surface, then onto the hot baking stone in oven. Bake for 10 minutes. Reduce oven temperature to 400° and, using the edges of the parchment paper, quickly rotate the loaf 180°. Continue to bake until a deep golden brown and an instant-read thermometer inserted into the center registers 210°, about 35 minutes longer. (It will look like the bread will get too dark, but it won't.) Transfer to a cooling rack and remove the parchment paper. Cool to room temperature before slicing.

Like most breads, this freezes very well. Wrap tightly in aluminim foil and place in a sealable freezer bag.

[Mama Mangia]

Lemon Bread

3/4 cup margarine
2 cups granulated sugar
3 eggs
1 egg yolk
3 1/2 cups flour
1 tablespoon plus 1/2 teaspoon baking powder
1 1/2 teaspoons salt
2 cups lemon pudding - from mix or can
3 tablespoons milk


Preheat oven to 350 degrees F.
Grease two loaf pans. In a large bowl, cream the margarine and sugar together thoroughly.
Add the eggs, one at a time, mixing well after each.
Sift the dry ingredients together and add them to the eggs. Add the lemon pudding and milk, and mix until very well blended.
Pour the batter into the prepared loaf pans. Bake at 350 degrees F for 40 to 50 minutes, or until a wooden pick inserted in the center comes out clean.




Pineapple Nut Bread

1/2 cup butter, softened
1 cup granulated sugar
2 eggs
2 cups flour
1 teaspoon baking powder
Pinch salt
1 cup crushed pineapple, drained
1/2 cup walnuts


Preheat the oven to 350 degrees F. Grease and flour two loaf pans.
Cream the butter and sugar together in a large mixing bowl. Beat the eggs in one at a time, and blend well after each addition.
Sift the flour, baking powder, and salt together. Add the flour mixture alternately with the crushed pineapple to the egg mixture. Stir in the nuts.
Pour the batter into the prepared loaf pans, and bake at 350 degrees F for 45 minutes to 1 hour, or until a wooden pick inserted in the middle comes clean.
Yields 2 small loaves.




A Different Shortbread Cookie

1 1/2 cups (3 sticks) sweet butter (softened)
1 cup confectioners' sugar
1/4 cup granulated sugar
3 cups unbleached all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract
1/4 cup Kahlúa


Preheat over 350 degrees F.
Cream butter and sugar together. Add flour and salt together and add to creamed mixture and vanilla. Then add the Kahlúa. Roll into little balls and place on cookie sheet. Bake 15 minutes or until done. Do not brown.
Serve with espresso ice cream with Kahlúa drizzled on top.

[Mama Mangia]

Hazelnut Chocolate Chip Cookies

2 eggs
1 1/2 cups firmly packed brown sugar
1/2 cup white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking soda
2 1/2 cups flour
1 cup chopped, lightly toasted hazelnuts
1 cup chocolate chips

Preheat oven to 350F. In a large bowl, beat eggs well. Add sugars and beat until well blended. Add oil and vanilla. Sift in dry ingredients and add hazelnuts and chocolate chips. Drop by rounded teaspoons onto cookie sheets and bake in batches in the middle of the oven for 8 to 10 minutes or until the cookies are lightly browned. Makes about 48 cookies.



Soft Molasses Cookies

2 cups all-purpose flour
1/2 cup sugar
1/2 cup shortening
1/2 cup light molasses
1 egg
2 tsp baking soda
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp salt
1/3 cup cold water
raisins for garnish

Preheat oven to 350. Grease cookie sheets. In large bowl with mixer at medium speed, beat all ingredients except raisins until well mixed.

Drop mixture by rounded tablespoonfuls, at least 2 inches apart, onto cookie sheets; place 4 or 5 raisins on top of each cookie (optional).

Bake 12 to 14 minutes or until top springs back when lightly pressed with finger. Remove cookies to wire racks; cool.



Dark Chocolate Hazelnut Biscotti

1 C. sugar
2/3 C. butter
1- 12 oz. package of real semi-sweet chocolate chips, melted
3 eggs
1 t. vanilla
1 3/4 C. flour
1 1/2 t. baking powder
1/4 t. salt
3/4 C. finely chopped hazelnuts (or almonds)

Chocolate Coating
1(12 oz) pkg. real semi-sweet chocolate chips
2 T. shortening

Heat oven to 350 degrees. Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add 2 C. melted choc chips, eggs and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking powder and salt. Beat until well mixed. Stir in hazelnuts by hand.

Divide dough in half. Shape each half into 14 inch long roll. Place rolls 5 inches apart onto ungreased cookie sheet. Flatten each roll to 2-inch width. Bake for 25 min or until set. Cool on cookie sheet 15 min.

Reduce oven temp. to 300 degrees. Cut rolls diagonally into 1/2 inch slices with serrated knife. Place onto cookie sheet, cut-side down. Bake for 10 in. Turn slices; continue baking for 12 - 15 min. or until dry and crisp. Cool

Melt 2 C. choc chips and shortening in 1 qt. saucepan over low heat, stirring occasionally, until smooth about 4 min. Dip cookies halfway into chocolate. Place onto cooling rack over waxed paper until set.
Yield; 4 1/2 dozen biscotti

[Mama Mangia]

Barbecue Meatloaf

1 1/2 pounds ground beef
1 cup seasoned bread crumbs
1/2 onion, chopped fine
1/2 bell pepper, chopped fine
1 egg
4 ounces tomato sauce
1 teaspoon Worcestershire sauce
2 tablespoons grated Parmesan cheese
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Dried parsley and basil, to taste

Preheat the oven to 350 degrees. Place all the ingredients in a large bowl. Mix gently. Shape the meatloaf by hand to fit in a baking dish with a lid.


Sauce:

12 ounces tomato sauce
3 tablespoons brown sugar
1 tablespoon vinegar
2 tablespoons mustard
2 tablespoons Worcestershire sauce

In a small bowl, mix all ingredients well with 1 cup water, and pour over meatloaf. Bake the meatloaf for 1 hour and 15 minutes, removing the lid for the last 1/2 hour.



Baked Haddock

4 haddock fillets
1/2 cup butter, melted
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
1/4 teaspoon ground chili peppers
1 teaspoon salt
1/4 teaspoon black pepper
2 whole garlic cloves, minced

Mix salt, pepper and garlic together thoroughly and rub on both sides of fish fillets. Place in a buttered shallow baking dish. Combine butter, lemon juice and Worcestershire sauce. Bake fish at 375F for 30 minutes or until it flakes easily with a fork. Baste with butter mixture 2 to 3 times during baking. Serves 4.


BUFFET ROAST BEEF AU JUS

4 pound beef tip or top round roast
Seasoning salt and pepper
Au Jus (See below)

Place roast on rack in shallow roasting pan. Season with salt and pepper. Insert meat thermometer into center of thickest muscle, not resting in fat. Do not add water. Do not cover. Roast in 325 degree oven for 20 to 25 minutes per pound or until meat thermometer reads 135 degrees to 140 degrees. Remove roast, tent with foil and let stand 15 minutes in warm place. Prepare Au Jus. Slice roast, across the grain, into thin slices. Place slices in serving dish and cover with hot Au Jus. Keep warm (at least 140 degrees) in chafing dish or slow cooker for serving. Serve as sliced beef or on a bun with Au Jus as a French Dip.

Au Jus
2 cups beef broth or bouillon
1/3 cup brown sugar
¼ tsp. Lawry's seasoning salt
½ tsp. Liquid Smoke
¼ cup reduced sodium soy sauce
1 can (4 ounces) sliced mushrooms and juice

Combine all ingredients and heat to boiling. Stir until sugar dissolves.



STUFFED CUCUMBER

1 large cucumber
1 cup flaked tuna
2 tbsp. mayonnaise
2 grated onions
½ tsp. lemon juice
dash Worcestershire sauce
dash salt
dash paprika

Pare and trim the ends of the cucumber. Remove center using a zucchini corer. Combine remaining ingredients. Fill cucumber tightly with stuffing. Chill thoroughly. To serve, cut cucumber crosswise into half inch slices.

[Mama Mangia]

STUFFED CHERRY TOMATOES

2 pints cherry tomatoes
1 (8 oz.) package softened cream cheese
6 bacon strips
¼ cup minced green onion
¼ cup minced fresh parsley
¼ tsp. Worcestershire sauce

Cook and crumble bacon. Cut a thin slice off top of each tomato. Scoop out seeds and drain upside down. Combine remaining ingredients and spoon into tomatoes. Chill.



Buttermilk Fried Chicken

A buttermilk marinade will result in tender, juicy chicken. You can choose to heat up your fried chicken or not, depending upon your preference, with the variations.

3 pounds frying chicken pieces
2 cups buttermilk
1-1/2 teaspoons salt (or to taste)
1/2 teaspoon freshly ground black pepper (or to taste)
1-1/2 to 2 cups Crisco (or other vegetable shortening)
1 cup all-purpose flour

At least 3 hours (and up to 12 hours) before frying your chicken, combine the buttermilk with half the salt and pepper. Pour mixture over chicken pieces, turn all pieces to coat well, and refrigerate.
Melt the shortening in a heavy skillet over high heat. While the shortening is melting, mix the flour and other half of the salt and pepper. Drain marinade from chicken pieces. Using either the paper bag or shallow dish method, coat the chicken pieces in the flour mixture, shake off the excess, and place in a single layer on a sheet of waxed paper.
When the melted shortening reaches a temperature of 360°F on a frying thermometer, carefully place the chicken pieces, skin side down, starting with the dark meat, in the center of the skillet. Reduce the heat to medium-high, and cover loosely. Cook for 15 minutes or until chicken is dark golden.
Lower heat to medium and remove cover. Turn the pieces over carefully and cook, uncovered, for another 15 minutes.
Remove chicken pieces, and drain on paper towels. Serve hot with Cream Gravy, or refrigerate and take with you on a picnic.

Variations: Add 1 teaspoon tabasco or your favorite hot sauce to the buttermilk marinade; OR 1 or 2 pickled jalapeños with a few tablespoons of their juice.


BUTTERMILK FRIED CHICKEN II

1 Quart whole milk
Kosher salt
1/2 Cup sugar
2 Each 4 pound chickens, each cut into 8 pieces
2 Cup buttermilk
2 Large eggs, lightly beaten
1 Tsp. sweet paprika
1 Tsp. hot sauce
1/2 Tsp. black pepper , freshly ground
2 Tsp. baking powder
1 1/2 Tsp. baking soda
5 Cup all-purpose flour, more or less
1 Quart vegetable oil fro frying

In a small saucepan, combine 1 cup of the milk with 3/4 cup Kosher salt and the sugar and stir over moderate heat just until the sugar and salt have dissolved, about 2 minutes. Transfer to a large deep bowl and add the remaining 3 cups of milk. Add the chicken pieces and refrigerate for 4 hours. Drain the chicken and pat thoroughly dry.

In a bowl, mix the buttermilk, eggs, 2 tblsp of salt, the paprika, hot sauce and pepper. Whisk in the baking powder and baking soda. Put half the flour in a large bowl. Working with a few pieces at a time, dredge the chicken in the flour, tapping off any excess. Dip chicken in the buttermilk, letting the excess drip off; return the chicken to the flour to coat. Transfer to a rack. Repeat with the remaining chicken, adding more flour as needed. If the flour becomes too lumpy, sift it.

Heat the oil in 2 large deep skillets until shimmering. Working in batches, add the chicken to the skillets in a single layer, without crowding, and fry over moderate heat, turning occasionally, until deep golden and cooked through, 18 to 20 minutes; an instant-read thermometer inserted near the bone should register 160o. Drain the chicken on wire racks lined with paper towels and fry the remaining pieces. Serve hot or warm.



E-Z PICKLED BEETS

1 15 oz. can beets, sliced and drained (save juice)
½ cup sugar
¼ cup beet juice
¼ cup vinegar

Combine beet juice with vinegar and sugar; bring to a boil. Add beets, return to a boil. Add a small piece of cinnamon stick and a small slice of onion. Remove from heat and cool, then place in a jar and refrigerate.

[Mama Mangia]

COCONUT MACAROON

1 8 oz. pkg. shredded coconut
2/3 cup sweetened condensed milk
1 tsp. vanilla

Combine coconut and condensed milk. Add vanilla. Drop by teaspoonful on well greased baking sheet about 1 inch apart. Bake at 350°, 8-10 minutes until lightly.



SALISBURY STEAK WITH ONION GRAVY

1 egg
1 can (10.5 oz. ) French onion soup, undiluted and divided
½ cup dried bread crumbs
¼ tsp. salt
Pinch of pepper
1½ lb. ground beef
1 Tbsp. flour
¼ cup water
¼ cup ketchup
1 tsp. Worcestershire sauce
½ tsp. prepared mustard
6 cups hot, cooked noodles
Chopped fresh parsley

In a large bowl, beat the egg, Stir in 1/3 cup soup, bread crumbs, salt and pepper. Add beef. Mix gently; shape into 6 oval patties. Brown in skillet over medium heat 3-4 minutes on each side. Remove and set aside. Discard drippings. Combine flour and water until smooth. Add ketchup, Worcestershire sauce, mustard and remaining soup. Bring to a boil. Cook and stir for 2 minutes. Return patties to skillet. Cover and simmer 15 minutes, until meat is done. Serve over hot noodles, garnish with parsley.


PAT-IN-A-PAN PIE CRUST

(makes 2 crusts)
2 cups flour, sifted
2 tsp. sugar
1¼ tsp. salt

Sift these ingredients together. Put 2/3 cup oil in a cup, add 3 tbsp. milk and stir. Pour over flour mixture; mix well. Pat into 2 pie pans.



Chicken Parmesan


4 - 6 chicken breasts, boned and skinned
3 tablespoons olive oil
1/3 cup bread crumbs
1/2 cup grated Parmesan cheese
1 egg, beaten
3/4 cup chopped onion
1 can (15 oz.) tomato sauce
1/4 salt
1/4 teaspoon pepper
1 teaspoon dried oregano
1/4 pound thinly sliced mozzarella cheese


Preheat oven to 350 degrees F. Combine bread crumbs and Parmesan cheese. Heat 2 tablespoons of oil in a large frying pan.

Dip chicken pieces in beaten egg, then in the bread crumb mixture. Cook to brown on both sides - about 5 to 7 minutes.

Meanwhile in a saucepan heat the remaining tablespoon of oil, and saute the onions until tender. Stir in the tomato sauce, salt, pepper and oregano. Bring to a boil.

Place the chicken pieces in a baking dish. Pour 3/4 of the sauce over top. Arrange the mozzarella slices over top, and pour the remaining sauce over all.

Bake, uncovered, for about 20 minutes, until chicken is cooked and cheese is melted. Makes 4 to 6 servings.

[Mama Mangia]

ITALIAN BEEF SANDWICHES

1 sirloin tip roast
1 tbsp. Gravy Master (flavoring)
1 tsp. garlic powder
1 tsp. leaf oregano
½ cup dry red wine
salt and pepper to taste

Roast beef to rare, the day before serving. Slice beef thin. To pan drippings, add: Gravy Master, garlic, 1½ cups water, oregano, wine, salt and pepper. Heat. Pour over sliced meat. Serve on crushed rolls.



HONEY-GLAZED CHICKEN

½ cup flour
1 tsp. salt
½ tsp. cayenne pepper
4 chicken breasts (or a 3 lb. Fryer)
½ cup melted butter, divided
¼ cup brown sugar
¼ cup honey
¼ cup lemon juice
1 tbsp. soy sauce
1½ tsp. curry powder

In a bowl, combine floor, salt and cayenne. Dredge chicken to coat. Put 4 tbsp. butter in shallow baking dish. Put chicken in to coat. Bake, uncovered at 350°, 30 minutes. Combine remaining ingredients, including butter; stir well. Pour over chicken when done baking. Bake an additional 45 minutes. WATCH sugar, so it doesn't burn. Baste with sauce occasionally.


LEMONADE PIE

2 small (3½ oz.) boxes instant vanilla pudding
1¾ cups milk

Whisk together for 2 minutes. Add a 6 oz. can frozen lemonade, whisk for 30 seconds. Fold in 8 oz. carton of regular (no diet) whipped topping. Pour into a 9 in. graham cracker crust.



MARINATED SKINLESS CHICKEN BREASTS

¼ cup vegetable oil
1/3 cup freshly squeezed lemon juice
1-2 whole cloves of garlic, chopped fine
½ tsp. dried rosemary (or 1 tbsp. fresh)
½ tsp. dried thyme
4-6 skinless, boneless chicken breasts

Combine ingredients. Put chicken in sealed bag and marinate overnight. Discard marinade.

[Mama Mangia]

Baked Beans
Yield: 8 to 10 servings

1 pound dry beans (navy beans, soldier beans, Great Northern beans, etc.)
1/3 pound salt pork
3 tablespoons molasses
3 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard

Wash the beans in a colander or strainer; pick over the beans to remove any pebbles or debris. Put in a large saucepan and add water to cover the beans by an inch. Soak overnight.

In the morning, bring the beans to a boil. Boil until the skins break when you blow across a few beans on a spoon. Place a layer of beans in the bottom of a crockery bean pot. Score the salt pork, cutting through the pork but leaving the rind intact. Place about 1/2 pound of the salt pork in the pot. Add most of the remaining beans and water. Place the remaining 1/4 pound of salt pork in the pot. Cover with the remaining beans. Add the molasses, brown sugar, salt, and mustard. Cover with additional water. Place the lid on the pot.

Bake in a 300 degrees F oven for at least 6 hours, adding water as needed. You may want to use a drip pan under the pot in the oven.

Try adding three strips of smoked bacon chopped into small bits for added flavor!



Black Beans and Rice
Yield: 4 to 6 servings

2 teaspoons olive oil
2 onions, minced
2 green bell peppers, diced
3 garlic cloves, minced
2 cans (15 ounces each) black beans, drained and rinsed
2 teaspoons dried oregano
2 teaspoons balsamic vinegar
2 red bell peppers, diced
4 cups hot cooked rice
4 tomatoes, chopped
2 cups shredded cheese (Monterey Jack, sharp cheddar, or a combination)
hot sauce

In a large saucepan, heat the oil. Add the onions, green peppers, and garlic and saute for 3 minutes. Add the black beans and oregano. Bring to a boil, then cook over medium heat for 5 minutes. Add the balsamic vinegar and remove from the heat. Stir in the red peppers.

To serve, place the rice in individual serving bowls and spoon the beans on top. Offer the tomatoes, cheese, and hot sauce on the side.


Ceci Bean Salad
Yield: 4 to 6 servings

This can be made in advance and keeps well for several days in the refrigerator.

1 can (19 ounces) chickpeas (ceci beans or garbanzos)
1 cup water
5 fresh or dried sage leaves
1 jar (3 ounces) pimientos, chopped
10 fresh parsley sprigs, leaves only, chopped
1 garlic clove, minced
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons wine vinegar
1 teaspoon prepared mustard
4 whole green scallions, diced, or 3 tablespoons minced sweet onion

In a medium-size saucepan, combine the beans and their liquid with the water. Simmer gently for 15 minutes. Drain, place in a warm bowl, cover, and keep warm while you prepare the dressing.

Combine all the remaining ingredients in a small bowl and mix well. (Note: If you're using dried sage leaves, soak them in the wine vinegar for about 15 minutes before combining with the other ingredients.)

Pour the dressing over the warm beans. Let stand for at least 30 minutes before serving.



Moist and Delicious Apricot Muffins
Yield: 12 muffins


1 cup Grape-Nuts cereal (or any granola-type cereal)
1/2 cup snipped dried apricots
1/2 cup boiling water
1-3/4 cups all-purpose white flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup brown sugar
1/2 cup chopped nuts
2/3 cup milk
1/2 cup oil
1 egg, beaten

Preheat the oven to 375 degrees F. Grease 12 muffin cups or line with paper.
In a small mixing bowl, combine the cereal, apricots, and water. Set aside.

Sift the flour, baking powder, and salt into a large mixing bowl, then add the brown sugar and nuts. Set aside.

In a third bowl, combine the milk, oil, and egg. Add to the cereal mixture and mix well. Add this mixture to the dry ingredients and stir until just moistened. Spoon into the prepared muffin cups.

Bake for 20 to 25 minutes or until a tester inserted in the center comes out clean.

[Mama Mangia]

Southern Cornbread
Yield: 8 servings

Traditionally, the people from the mountains of east Tennessee NEVER put sugar in cornbread (only in Johnnycake).

1 cup self-rising cornmeal
1 cup self-rising flour
1 egg
1-1/2 cups of buttermilk (or 1 cup sweet milk)
1/2 cup of melted bacon grease

Pour 1/4 cup of bacon grease in No. 10 iron skillet and heat while mixing remaining ingredients. Batter should be the same or a little thicker than cake batter. Pour into hot skillet and bake at 475 degrees for approximately 20 minutes or until brown.

VARIATIONS: Add a cup of grated cheese, chili peppers, or whole corn. If you must have Johnnycake, add sugar to taste and use vegetable oil instead of bacon grease.

VARIATIONS: Add onions, drop by spoonful into hot grease and make hushpuppies!

TO MAKE YOUR OWN SELF-RISING FLOUR: Use 1 1/2 t. baking powder; add 1/2 t. salt; and one cup flour.

TO MAKE YOUR OWN SELF-RISING CORNMEAL:
1 cup plain flour
3 cups cornmeal
2 tablespoons baking powder
2 teaspoons salt


1. Mix all ingredients well.
2. Store in tightly covered can or container.
3. Use in any recipe calling for self-rising cornmeal.


Stuffed Bread
Yield: 4 to 6 servings (1 loaf)

Here's a different sort of recipe -- bread and sandwich all in one. For an even heartier loaf, increase the amount of meat up to 1 pound and add 10 minutes to the baking time. Surprisingly, this bread can be made from start to finish in about an hour. For a super short-cut, you can substitute thawed frozen bread dough for the homemade dough; then fill and shape it as directed in the recipe, but bake it according to the package directions. Leftovers can be refrigerated and reheated the next day.

3-1/4 cups all-purpose white flour
1 tablespoon white sugar
1 teaspoon salt
1 package Rapid Rise yeast
1 cup warm water
1 tablespoon margarine, melted
1/4 cup Thousand Island dressing (or dressing of your choice)
8 ounces sliced ham, turkey, roast beef, or salami
4 ounces sliced cheese
1 egg white
Caraway or sesame seeds (optional)

In a large bowl, mix 2-1/4 cups of the flour with the sugar, salt, and yeast. Stir in the warm water and margarine. Mix in only enough of the remaining 1 cup flour to make a soft dough. Turn out onto a floured surface and knead for 4 minutes.
On a greased baking sheet, roll the dough to a rectangle of 10 inches by 14 inches. Spread dressing down the center third of the dough. Top with a layer of sliced meat and cheese. Make cuts in the dough from the filling to the dough edges at 1-inch intervals. Alternating sides, fold the dough strips at an angle over the filling. Brush the top with the egg white and sprinkle with the caraway or sesame seeds, if desired. Cover the loaf with a clean towel. Preheat the oven to 400 degrees F. Place a large shallow pan on a counter. Half fill it with boiling water. Place the baking sheet over the pan. Let the dough rise for 15 minutes.
Bake for 25 minutes or until done. Cool slightly before serving.

VARIATIONS: Use cubed ham and Cheddar cheese with Ranch dressing; try pepperoni and mozzarella; try ranch dressing sprinkled with Parmesan and garlic powder; add chopped spinach - use your imagination.

[Mama Mangia]

Pineapple Cream Muffins


2 cups flour
1 package vanilla instant pudding (3 1/3 oz size)
2 tsp baking powder
1/2 tsp baking soda

Mix together in bowl.

Add 2/3 cup brown sugar.

In a smaller bowl combine:
1/2 cup butter buds
1 cup sour cream
1 egg, beaten
8 oz can crush pineapple with juice


Add egg mixture to flour mixture. Batter will be thick. Bake at 325 degrees for 20-30 minutes. Muffins will be slightly brown. Check top of muffin for doneness.



NEW YORK CITY SOFT STREET PRETZELS

Pretzels:
1 cup hot water
1 package active dry yeast
1 1/2 cups flour
2 tablespoons soft butter
1/2 teaspoon salt
1 tablespoon sugar
1 1/4 cup (additional) flour

Pretzel Dip:
4 cups hot water
5 tablespoons baking soda

To make pretzels, combine hot water and yeast in a mixing bowl. When dissolved, add the first amount of flour, butter, salt and sugar and beat for 3 minutes. Stir in the additional flour, and knead until the dough loses its stickiness.

Place dough in a greased bowl and cover, allowing it to rise until it has doubled in size. Punch dough down and divide into 12 equal pieces.

With the palms of your hands, roll each piece into 18-inch ropes. Twist and loop into desired shape. Place on greased baking sheet and let rise until doubled again in size.

Preheat oven to 475 degrees.

Ready a dipping solution of hot water and baking soda. Mix together in a glass or plastic bowl. (Do not use aluminum.)

Dip pretzels into the solution and return them to the greased sheet. The dipping helps achieve a nice brown outer surface.

Sprinkle pretzels with coarse salt and bake until browned, about 12 minutes. Cool pretzels on a wire rack to prevent them from getting soggy.




CORN BREAD AND BACON STUFFED PORK CHOPS
Serves 6

6 pork rib or loin chops, 1 to 1 1/4 inches thick (about 4 pounds)
4 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped ( 1/2 cup)
1 small green bell pepper, chopped ( 1/2 cup)
1 cup corn bread stuffing crumbs
1/2 cup water
1/2 cup shredded cheddar cheese (2 ounces)
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper

Heat oven to 350 degrees. Make a pocket in each pork chop by cutting into side of chop toward bone. Cook bacon in a 12-inch skillet over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender; remove from heat. Drain. Stir in stuffing crumbs and water until well mixed. Stir in cheese.

Sprinkle both sides of pork with seasoned salt, marjoram and pepper. Fill each pocket with about 1/3 cup corn bread mixture. Cook pork in same skillet over medium heat, turning once, until brown. Place pork in ungreased 9-by-13 pan. Cover tightly with aluminum foil.

Bake 45 minutes. Uncover and bake about 15 minutes longer or until pork is slightly pink when cut near bone.



CALDO DE QUESO
(Cheese Soup)

6 green chilies -- roasted & peeled
1/2 pound Mexican white cheese
3 medium potatoes
1 onion -- minced
1/4 cup tomato sauce
1/2 cup milk
2 tablespoons oil
6 cups water
1 teaspoon salt
1/2 teaspoon pepper

Peel and dice the potatoes. Fry in the oil a few minutes, until glazed. Add the other ingredients, crumbling in the cheese. Cook at least 25 minutes, or until the potatoes are cooked.