Category : Databases and related files
Archive   : IL-COOK.ZIP
Filename : BREADS

 
Output of file : BREADS contained in archive : IL-COOK.ZIP

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Okay, I have my sourdough starter going. Who is gonna let loose with a
coupla good recipes for sourdough bread?
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My mother developed a first version of this stuffing, which was cooked
in the bird and used chestnuts and chopped apples. I found the
chestnuts too rich for a big Thanksgiving dinner, and substituted
walnuts, which have a pleasant taste and retain their crunch better.
If you toast the nuts first, it's a nice addition, but not vital.

I also discovered apple sauce one year when I ran out of apples and
reached for a jar of sauce in desperation. It makes a moist,
pudding-like texture, which is unique.

Some years ago, I began making the stuffing and cooking it in a
casserole to avoid spoilage problems if it were left too long in the
cooked bird at room temperature. It also makes it easier if you are
articipating in a Thanksgiving dinner where everyone brings something
to make it easier for the host/ess. By basting the casserole with pan
drippings from the turkey, and dicing a bit of turkey fat over the top
(if you aren't worried about the fat content), the flavor is just as
good as if it were cooked in the bird.

This fruity, pudding-textured stuffing delights people, and I've never
tasted anything like it elsewhere. It's also excellent with duck or
pork.

INGREDIENTS:

1 large onion, diced, browned in 1-2 tbls. vegetable oil.
(This can be done in the microwave or stove top...it browns
better on stove top.)
2-3 stalks celery, diced.
3/4 cup orange juice
1 large egg, beaten
16 oz. apple sauce
1 cup chopped walnuts (not too finely chopped)
1/2-1 cup raisins. White are nice but not necessary.
2 large cloves crushed garlic or equivalent garlic powder.
Salt and pepper to taste.
2 Tbls. minced parsley.
1-2 Tbls. Bells Poultry Seasoning. (This is a REALLY old time
product that consists a blend of Rosemary, Oregano, Sage,
Marjoram, Thyme and Pepper.)
1-2 cups bread crumbs. (Depends on size of egg and liquidity
apple sauce).

DIRECTIONS

- Brown onion in oil until nearly crisp. Set aside. (If
cholesterol is of no concern, brown it in turkey fat and LIE.)
- Place orange juice in large bowl, add egg and beat with fork
or whisk until thoroughly mixed.
- Add apple sauce and stir together.
- Add cooked onion, celery, parsley, Bells Seasoning, walnuts,
raisins, garlic, salt and pepper, and mix thoroughly. It will
be quite liquid, but not watery.
- Mixture may be refrigerated overnight without fear of
spoilage, since there is no bread in it yet.
- Slowly add bread crumbs, mixing in with spoon, until mixture
is consistency of a thick pudding. - Place in a greased
casserole that has a cover, or use foil for cover if you pref
a rectangular glass dish.
-Mixture can be refrigerated at this stage for an hour or two,
but additional cooking time will be necessary if it is chilled
when it goes into the oven.
- Bake in 350-degree oven, covered, until set - about a half
hour. You also could use a microwave and less time.
- Uncover, baste with turkey drippings until nicely moistened
with good, brown liquid (about 1/4-1/3 cup of drippings), dot
with small bits of turkey fat if you dare, and return uncovere
to oven until nicely tanned - about 15-20 minutes.

Babette Bloch





**********************************************
Let's see now...
that's 1/4 cup cold duck for the dough and 1 glass for
the cook....another tablespoon for the dough...one more
glass for the cook .
**********************************************





Here is my Mom and Grandmother's recipe for chestnut
stuffing. It's terrific!

Title: Chestnut Stuffing
Category: Holiday
Servings: More than enough for everyone with leftovers
Ingredients: 15 to 20 lb. Turkey
1 to 2 loafs of white bread
3 to 4 medium chopped onions
1 Pkg. of fresh mushrroms
1/2 to 1 lb. bulk sausage
1 to 2 lbs of Chestnuts
2-4 raw eggs
Salt and Pepper
Poultry seasoning

The amounts depend on the size of turkey...

To cook chestnuts, make an x cut on the top of each chestnut, put under
the broiler until the cut (x) on top opens up- ~15 min. Peel the
chestnuts while they are still hot (you will probably burn your fingers
a little but they are easier to peel when hot then cold).
When all peeled, chop up the chestnuts and set aside.

Back to the stuffing...
Saute onions and mushrooms together in margarine. Cook sausage
separately and drain. In large bowl break bread into thumb-size pieces.
Use 1 1/2 loaves of bread; reserve rest of bread to see if needed later.

Add onions, mushrooms and sausage to bread mix well. Add chestnuts to
bread mix. Then add raw eggs to mixture. Here is the real trick: add
enough eggs to make the mixture just gooey enough to stuff- not too gooey
or you won't want to eat it (remember the turkey will also add juices to
moisten up the stuffing some). If you add too many eggs, add more
bread.

Add Salt and pepper and poultry seasoning to taste, mix well! Stuff the
turkey right before cooking.

This recipe might seem hard, but it you try it, it will be well worth
it!

Patti Baechle





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I was the one who asked about the pizza stuff, and all I can say is:
may your veggies be palatable and your bull fries few and far
between ... Seriously, thanks a billion...
***************************************





Here's our family secret -- use it in good taste!
---------- Pro-Exchange format from Meal-Master (tm) v6.21

Title: Nanny's Irish Bread
Categories: Breads Desserts
Servings: 10

4.00 c All Purpose Flour
3.00 t Baking Powder
1.50 t Baking Soda
1.00 c Sugar
16.00 oz Sour Cream
3.00 ea Eggs
1.00 t Vanilla
1.00 x Raisins-as much as you like

Mix together all dry ingredients: the flour, sugar,
baking powder, and baking soda. In a separate bowl, mix
together all wet ingredients: the sour cream, eggs, and
vanilla. Now mix the dry ingredients into the wet
ingredients. Mix thoroughly. Should be a slightly
sticky dough texture. Add the raisins to taste. My
family likes a lot of raisins, so I put in enough so that
there's a raisin in almost every bite! Bake at 325
degrees for about 1 to 1 1/2 hours, or until skewer comes
out clean.
:::This recipe came from my grandmother, Julia
O'Malley, who was very affectionately called "Nanny"
by her 40 or so grandchildren. She was born and
raised in County Meath, Ireland, where this bread was
a staple. She lived to be 98 years young, and fed me
this Irish Bread 'till the end! It is a pleasure to
honor her memory by sharing it with you.

:::Shared by Eileen Shaughnessy, Prodigy F&W Board
-----




What, pray tell, is a byali?





---------- Recipe via Meal-Master (tm) v7.01

Title: Best Banana Bread
Categories: Desserts
Servings: 1

1/2 c Butter 1 1/2 c Flour
1 c Sugar 1 ts Soda
2 Eggs, beaten 1/2 ts Salt
4 Bananas, finely crushed 1/2 ts Vanilla

Cream together butter and sugar. Add eggs and crushed bananas. Combine
well. Sift together flour, soda and salt. Add to creamed mixture. Add
vanilla. Pour into greased and floured loaf pan. Bake at 350 degrees for
60 minutes. Keeps well, refridgerated. Yield 1 Loaf.

Bob Hogan
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***********************************
A standard recipe requiring leavening can be made egg-free
by increasing the required amount of baking powder by 1 tsp.
for each egg omitted.

Did you have to add any fluid to make up for the eggs' volume?

Nope.
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---------- Recipe via Meal-Master (tm) v7.00 (*P)

Title: PRETZELS FOR THE BREADMAKER
Categories: Breadmaker, Kids
Servings: 18

-Molly's Recipes
-------------------------PRETZELS-------------------------
2 1/2 ts Yeast
4 c Flour
2/3 ts Salt
1 1/3 tb Sugar
2 1/2 tb Margarine; or butter
1 1/3 c -Water
---------------------WATER FOR 'BATH'---------------------
4 c -water; at a simmer
5 ts Baking soda

Add into the bread machine in this order. Set on
manual.

FORMING:
Cut dough into short strips, roll into ropes and
shape into pretzels. Cover with a tea towel and let
rise for 45 minutes.
'BATH':
In a cast iron or OTHER NON-ALUMINUM pan, bring almost
to a boil 4 cups of water and 5 teaspoons of baking
soda. Gently place (by hand or using slotted spoon)
the pretzels into the water for approximately 15
seconds on each side turning once. Do NOT let water
come to a boil. Remove pretzels and place on a greased
baking sheet. Sprinkle with coarse salt (kosher). Bake
at 475 for 12 minutes.

NOTE: In my oven it took only about 10 minutes, so
watch carefully. Do NOT make the strips too fat; they
really puff up. If you are on a salt-free diet, use
sesame, poppy, garlic; whatever you like on the
outside...the WHOLE family, both upstairs and
downstairs loved them and the DAK did all the hard
work.
* If you use a machine that needs the water first add
ingredients in reverse order.
FROM: Donna German's THE BREAD MACHINE COOKBOOK I and
Grandma Elaine's kitchen.
Elaine Radis, Prodigy Food & Wine Board
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Enjoy!!! * Elaine/FRAMINGHAM * 11/05/92 07:05 am




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Great. Now just bring your bread machine to Wichita and
make it for me. Mine always tears or sticks on the ceiling.
*********************************************




---------- Recipe via Meal-Master (tm) v7.00 (*P)


Title: CORNBREAD STUFFING, 1986
Categories: Dressing, Fried, Plain
Servings: 12

-Deidre-Anne Penrod, FGGT98B
-----INGREDIENTS-----
2 c Cold water
6 c Crumbed cornbread
6 Sl Cubed 1-in bread
1/4 c Water
1/2 ts Salt (opt)
1/2 ts Ground Pepper
1/2 c Butter or margarine
1/2 lb Bulk Pork Sausage
2 c Celery; chopped
1 Onion; chopped fine

YIELDS 9 CUPS OR ENOUGH FOR A 12 LB TURKEY (22 LB
1986)

Place reserved giblets in saucepan with 2 cups water;
cover, and simmer 1-2 hours or until giblets are
tender. Remove from broth, reserving 1 cup of broth.
Chop giblets; set aside.
Combine cornbread and bread cubes in a large mixing
bowl; add 1/4 cup water, salt and pepper. Set aside.
Melt butter in a large skillet; add sausage, celery,
and onion. Saute 3 minutes. Cover, and cook an
additional 30 minutes or until sausage is browned and
vegetables are tender; stir frequently. Remove from
heat; stir in bread mixture. Add reserved giblet
broth and giblets, mixing well.

NOTE: 2 packages of Martha White Cornbread Mix, baked
==6 cups stuffing.

Yield: 9 cups or enough for a 12 lb turkey.
Thanksgiving 1986, I stuffed a 22 lb turkey.


Deidre Ann Penrod, Prodigy Food & Wine Board
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* SLMR 2.1a #1952 I want Sean Connery for my Birthday!





----------Meal-Master Recipe----------

Title: Pumpkin Apple Streusel Muffins
Categories: Muffins Apple Pumpkin
Servings: 8

2-1/2 c Flour
2 c Sugar
2 ea Eggs (slightly beaten)
1 c Pumpkin
2 c chopped apples
1/2 t salt
1 t Baking Soda
1 tb Pumpkin Pie Spice
1/2 c Vegetable Oil
1 ea Streusel Topping


In a large bowl, combine Flour, Sugar, Spice, Soda, and Salt. In
smaller bowl, combine Eggs, Pumpkin and Oil. Combine bowls and stir
just until moistened. Stir in Apples. Add Chopped Nuts and Raisins as
desired.

Fill paper muffin cup 3/4 full. Sprinkle Streusel Topping over batter.
Bake in 350 degree oven for 35-40 minutes or toothpick comes out clean.
For Giant muffins, increase baking time to 40-45 minutes.

Streusel Topping: Combine 2 tb Flour, 1/4 c Sugar, and 1/2 tsp
Cinnamon. Cut in 4 tsp Butter, until mixture is crumbly.

Jeff Viets
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þ SPEED 1.20 [NR] þ Send in the clones!




I know this is in a strange format, but it came from
the "Joy of Cooking" cookbook and I've never changed it yet
to the MealMaster format. So, since we have a wide variety
of formats, maybe somehow this will fit in also.

Rolled Biscuits

Preheat oven to 450ø
Sift before measuring:
1 3/4 c flour

Mix flour in a bowl with:
1 t Salt
2 1/2 t Baking Powder

Add:
4 T Chilled Butter or Shortening or a combination of both.

Cut solid shortening into dry ingredients with a pastry blender
until the mixture is of the consistency of coarse corn meal. Make
a well in the center of these ingredients. Add, all at once:

2/3 c Milk

Stir until the dough is fairly free from the sides of the bowl. The
time for stirring should be a scant 1/2 minute. Turn the dough onto
a lightly floured board. Knead gently and quickly for a scant 1/2
minute, making about 8 to 10 folds. Roll with a lightly floured
rolling pin, until the dough has the desired thickness. Cut with a
biscuit cutter dipped in a very little flour. Cut straight down with
the cutter and be careful not to twist it. Brush the tops of the
biscuits with:

Milk or Melted Butter

Place on an ungreased baking sheet. Bake for 12-15 minutes or until
done.

Bob Hogan





þ QMPro 1.01 41-6749 þ C'est moi, c'est moi. I'm forced to admit!





---------- Recipe via Meal-Master (tm) v7.00 (*P)

Title: Monkey Bread (Friendship Bread)
Categories: Breads, Brunch
Servings: 1

4 cn Ballard biscuits;cut in 4ths
3/4 c Sugar
1 ts Cinnamon
---------------------------GLAZE---------------------------
1 c Sugar
3/4 c Butter
2 tb Cinnamon

Toss the quartered biscuits in sugar/cinnamon mix and
drop each into a greased Bundt pan. Use about half of
the pieces. Mix glaze ingredients, bring to low
boil. Pour over pieces in pan. Add the remaining
sugared biscuits and cover with rest of glaze. Bake at
350 degrees for 45 to 50 minutes. Cool for 5 to 10
minutes. Turn out on plate and enjoy.

Lorna Brown, Prodigy Food & Wine Board
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... I'm on a new rotation diet - every time I turn around, I eat.





----------- Recipe Extracted from Meal-Master (tm) v6.30

Title: Crescent Roll Bread
Categories: Breads
Servings: 8
3 cn crescent rolls (large)
3/4 ea stick margarine or butter

Melt butter in Bundt pan. Remove rolls from cans but do not
unroll or separate. Preheat oven to 325~F. Bake about 25 -
35 minutes or until golden brown. To remove from pan, invert
immediately on plate, being careful of any leftover butter.

11/05 19:57 Patti from Clearwater, Fl.
Submitted by Patti Anderson, Prodigy F&W Board
-----





++++++++++++++
Well what if I asked you for a recipe for a bread machine that made
bread that tastes just like Wonder bread? What would your response be?
++++++++++++++




  3 Responses to “Category : Databases and related files
Archive   : IL-COOK.ZIP
Filename : BREADS

  1. Very nice! Thank you for this wonderful archive. I wonder why I found it only now. Long live the BBS file archives!

  2. This is so awesome! 😀 I’d be cool if you could download an entire archive of this at once, though.

  3. But one thing that puzzles me is the “mtswslnkmcjklsdlsbdmMICROSOFT” string. There is an article about it here. It is definitely worth a read: http://www.os2museum.com/wp/mtswslnk/