APRIL RECIPE ARCHIVES

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RECIPES FOR
APRIL 1998

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EASTER CRAISIN BREAD
(Bread Machine Recipe)
1 Pound Loaf Ingredients 1 Pound Loaf
7z (3/4 c. +2 tbl. Water, 90-100F. 8 z (1 c. +1 tbl.
2 c.Bread flour 2 2/3 c.
1 tbl.Dry milk 2 tbl.
1 tbl.Sugar 1 tbl.
1 tsp.Salt 1 tsp.
tsp.Cinnamon 1 tsp.
1 tbl.Butter or margarine 2 tbl.
1 tsp. Active dry yeast or2 tsp.
1 tsp.Bread machine/
Fast rise yeast
1 tsp.
c. Craisins 3/4 c.
1/4 c.Chopped nuts (optional) c.

Add liquid ingredients to pan.
Add dry ingredients, except yeast, to pan.
Tap pan to settle dry ingredients, then level
ingredients, pushing some mixture to corners.
Place butter into corners of pan.
Make a well in center of dry ingredients;
add yeast. Lock pan into bread maker.
Program for BASIC/SPECIALTY and Bread Color.
Start bread maker. When done, turn off and
remove bread from pan. Cool before slicing.
(SPECIAL TIP:) Place craisins around edge
away from yeast and not in water.

Kathy's Kookbook
ref:04/05/98

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SLOW-COOKER SCALLOPED POTATOES AND HAM
3# med. potatoes, peeled and sliced
1 onion, chopped
1 c. shredded cheddar cheese
1 c. chopped, cooked ham
1 can cream of mushroom soup
1/2 c. water

Combine the potatoes, onion, cheese
and ham in a slow-cooker (crock pot).
Stir together the mushroom soup, and water
in a small bowl until well blended.
Pour over potato mixture.
Cover crock pot.
Cook on high for 4 hours.
Stir the mixture just before serving.

Kathy's Kookbook
ref:04/12/98

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HAM 'N SWISS BROCCOLI QUICHE

15z pkg. pie crust (I use Pillsbury)
Filling:
1 c. half and half
4 eggs, beaten
1/2 tsp. dry mustard
1/8 tsp. pepper
1 c. cubed ham
1 1/2 c. shredded Swiss cheese
1 c. broccoli (cooked, drained)
1 tbl. onion, chopped

Heat oven 350F.
Prepare crust for one pie.
In medium bowl, combine half and half,
eggs, dry mustard and pepper; set aside.
Layer ham, cheese, broccoli and onion in pie crust.
Pour egg mixture over ham, cheese and broccoli.
Bake for 40-50 min.
Cool 5 minutes before serving.
Kathy's Kookbook
ref: 04/19/98

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BEST BRAN MUFFINS
4 eggs
5 tsp. soda
1 qt. buttermilk
2 tsp. salt
5 C. flour
1 C. oil
3 C. sugar
1-15oz. box Raisin Bran

In large bowl beat eggs, oil & blend with buttermilk.
Mix in bran flakes and let set for 5 min.
Then, add flour, sugar, soda & salt.
Allow to set 24 hours.
Can be refrigerated for up to 6 weeks.
350 for 20-25 minutes.

Thanks to my friend Sherry
from Whittier, CA
ref: 04/26/98

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