RECIPES FOR
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| EASTER CRAISIN BREAD (Bread Machine Recipe) 1 Pound Loaf
| Ingredients
| 1 ½ Pound Loaf
| 7z (3/4 c. +2 tbl.
| Water, 90-100°F.
| 8 ½ z (1 c. +1 tbl.
| 2 c. | Bread flour
| 2 2/3 c.
| 1 tbl. | Dry milk
| 2 tbl.
| 1 tbl. | Sugar
| 1 ½ tbl.
| 1 tsp. | Salt
| 1 ½ tsp.
| ½ tsp. | Cinnamon
| 1 tsp.
| 1 tbl. | Butter or margarine
| 2 tbl.
| 1 ½ tsp.
| Active dry yeast or | 2 tsp.
| 1 tsp. | Bread machine/ | Fast rise yeast 1 ½ tsp.
| ½ c.
| Craisins
| 3/4 c.
| 1/4 c. | Chopped nuts (optional)
| ½ c.
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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 |
SLOW-COOKER SCALLOPED POTATOES AND HAM
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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 |
HAM 'N SWISS BROCCOLI QUICHE
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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 350°F. 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 |
BEST BRAN MUFFINS
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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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