Sunday, July 31, 2016

Sister Peck's Peasant Bread

Peasant Bread

2 ¼ teaspoons dry yeast                                  about 2 tablespoons each

4+ cups flour                                        sunflower seed & pumpkin seeds (seeds are optional)

1 cup oatmeal                                                 

2 cups warm water                                          oil to put on the cookie sheet

1 tablespoon sugar                                          sesame seeds (to put on the bottom of the bread)

2 teaspoons salt                                               melted butter

Combine yeast, water, sugar and salt and stir until dissolved then add oatmeal.  Stir  flour into yeast mixture until blended.  Keep working flour into the dough until it is not too sticky and will, somewhat, hold its shape.  Do not knead.  Cover and allow to rise for 1 hour or until doubled in size.  Remove dough from the bowl and form into 2 rounds.   Place each ball of dough on an oiled cookie sheet that has been sprinkled with sesame seeds where the bread will be placed.  Allow to rise for about 15 minutes.  Brush the top with melted butter.  Bake in a preheated oven at 425 (220) for 10 minutes, then reduce heat and bake at 375 (190) for 20 minutes.  Remove from oven and brush again with butter.  (I usually don’t brush with butter the 2nd time)

Thursday, May 26, 2016

Sister Hill's Mashed Potaoes

Sister Hill;s Famous Mashed Potatoes

5 lbs Potatoes    cooked and drained
Mash and Add: 1 cup sour cream
                          1 pkg of Cream Cheese
                          2 teaspoon onion salt
                          1 teaspoon table salt

Serve and Eat.
Sister Hill served in Ghana with us.
They must be worth dying for.

Sunday, December 22, 2013

Chewy Caramel Popcorn Balls
  • 3 (3.5 oz) bags natural microwave popcorn popped ** see note
  • 1 cup brown sugar
  • ½ cup butter
  • 1 cup light corn syrup
  • 1 (14 oz) can sweetened condensed
  1. Place popcorn in a large bowl. I like to divide mine between 2 bowl for easier mixing.
  2. In a sauce pan, combine brown sugar, butter, and corn syrup. While stirring, bring mixture to a boil and add condensed milk.
  3. While stirring, bring to a boil again and boil for 2 minutes. Remove from heat and pour over popcorn.
  4. Mix popcorn to even coat with the caramel. Place a big spoonful of popcorn on a piece of plastic wrap. Fold plastic wrap over the popcorn and shape into a ball. This makes it easy to shape and covers the caramel popcorn balls.
  5. Repeat with remaining popcorn.
You can pop ½ cup of kernels.

Monday, December 9, 2013

Bugarian Mish-Mash (a type of omelette)

Ingredients for 3-4

3 medium tomatoes
3 red peppers
1 onion
2-3 T vegetable oil
8 oz feta cheese
3 eggs
chopped parsley
salt & pepper to season

How to cook
Cut the ingredients into small  pieces.  Heat the oil in a frying pan;
add the onions, then the peppers and the tomatoes  and cook about 3-5 minutes.
Add the cheese  and eggs and cook for another 2-3 minutes.
Sprinkle with parsley and serve.  Delicious with toast.

Tuesday, September 3, 2013

Enchilada Casserole (Shalene)

1 lb. Ground Beef
1 medium Onion Chopped
1 Package Taco Seasoning
1 can Tomato Sauce
1 can Kidney or Black Beans (drained)
2 cups Mexican blend shredded cheese
Dozen Corn or Flour Tortillas

Brown hamburger and onion then drain. Add taco seasoning and tomato sauce and drained beans.  Rip tortillas and place in a 9" X 13" baking dish.  Layer with meat, cheese, and more ripped tortillas; twice. End with a final layer of cheese.
Bake in a preheated 350 oven for 20 minutes or until hot and bubbly.

Wednesday, June 26, 2013

Shopska Salad (The Bulgarian Favorite)

Ingredients for 4:
4 spring onions
4 medium tomatoes
1/2 cucumber
1 green pepper
1 red pepper
grated feta cheese to sprinkle salad*
 (I've even made it without the peppers)

chopped parlsey
salt, pepper, vinegar & olive oil

How to prepare:
Cut all ingredients in slices or cubes.
Season with salt, pepper, add the
chopped  parsley.
1Tbs of vinegar and 2 Tbs of olive oil
and mix well.
Sprinkle with feta cheese and enjoy either by itself
or as a side dish

Wednesday, November 21, 2012

Carrot Pudding (Grandma Mildred)

Carrot Pudding
2 cups raisins or dates
1 cup finely grated carrots
1 cup finely grated potatoes
1 cup finely grated apples
2 cups dry bread crumbs
1/3 cup nuts
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
3/4 cup shortening
Cream shortening and sugar.  Combine all other ingredients.  Cover quart jar with aluminum foil and
steam for three hours.

Pudding Sauce
1 cup sugar
1 cup brown sugar
1 teaspoon salt
2 Tablespoons butter
6 Tablespoons flour
4 cups boiling water
grated orange rind to taste
Combine all ingredients.  Cook over double boiler until thick.  Serve warm over carrot pudding.