2 lb lamb stew meat
2 tomatoes
1 summer squash
1 zucchini
1 potatoes
1 can mushrooms, sliced
1/2 cup bell peppers, chopped
1 cup onions, chopped
2 teaspoon salt
1 garlic cloves, crushed
1/2 teaspoon thyme leaves
1 bay leaves
2 cup stock, chicken
2 tablespoon butter
2 tablespoon flour
Peel, seed, and chop tomatoes. Slice summer squash and zucchini. Dice potatoes.
Place lamb and vegetables in crockpot. Mix salt, garlic, thyme, and bay leaf into stock; pour over lamb and vegetables. Cover and cook on low 8 hours. (Don't peek. Lifting the lid prolongs cooking time.)
Turn to high. Blend flour and butter, then shape into small balls. Drop into stew and cook, stirring several times, until thickened. Serve over hot noodles or rice.
Recipe From: Woman's Day All Appliance Cookbook #1
Potato Bread
1/2 lb potatoes, peeled and cut into 1-inch pieces
2 cup milk
8 tablespoon (1 stick) unsalted butter, room temperature
1/4 cup sugar
1 tablespoon salt
1 envelope dry yeast
5 cup (about) all-purpose flour
Makes 2 loaves
Place potatoes in small saucepan. Cover with cold salted water. Simmer until very tender, about 10 minutes. Drain. Force hot potatoes through sieve into large bowl.
Combine milk, 4 Tbs butter, sugar and salt in heavy small saucepan. Bring to boil, stirring to dissolve sugar. Whisk into potatoes. Let cool to warm (105 - 115 F). Sprinkle yeast over mixture, then stir in. Mix in 4 cups flour. Knead dough on generously floured surface until smooth and elastic, adding more flour if stick, about 10 minutes. Grease large bowl with 2 Tbs butter.l Add dough, turning to coat entire surface. Cover bowl with towel. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
Punch dough down. Knead until smooth, about 1 minute. Return to bowl. Cover and let rise until doubled in volume, about 1 1/2 hours.
Butter two 6-cup loaf pans, using remaining 2 Tbs butter. Punch dough down. Cut into 2 pieces. Shape each piece into loaf; transfer to prepared pans. Cover pans with towel. Let dough rise until level with tops of pans, about 45 minutes.
Position rack in lower third of oven and preheat to 400°F. Place bread in oven. Reduce temperature to 375 F. Bake until loaves are rich golden brown and sound hollow when tapped, about 30 minutes. Cool in pans 5 minutes. Transfer to racks and cool completely before serving.
Great with Apple butter and also better the day after baking.
Sweet Potato Pie
1/2 cup butter, softened
1/2 cup packed brown sugar
1 cup mashed,cooked sweet potatoes
3 eggs,lightly beaten
1/3 cup honey
1/3 cup milk
1/2 teaspoon salt
1 teaspoon vanilla extract
1 unbaked pie shell
Cream butter and brown sugar in bowl until light and fluffy.Blend in sweet potato and eggs.Add next 4 ingredients;mix well.Pour into pie shell.Bake in a 425°F oven for 10 minutes.Reduce heat to 325°F and bake 35 to 45 minutes longer or until well set.
French Fantan Rolls
1 cup milk, scalded
1/2 cup shortening (butter is best)
1/2 cup sugar (or 1/4 c)
1 teaspoon salt
2 pkg dry yeast
1/4 cup warm water (105-115)
4 eggs, beaten
1/2 teaspoon imitation butter extract (only if you don't use butter)
1/2 teaspoon lemon extract
6 cup all purpose flour
1/4 cup melted butter
Combine milk, shortening, sugar and salt stir until shortening melts. Cool to 105-115. Dissolve yeast in warm water in a large mixing bowl. Stir in milk mixture, eggs and flavorings. Gradually stir in flour to make a soft dough. Turn dough out onto a floured surface and knead until smooth and elastic about 5 min. Place in a well greased bowl, turning to greast top. Cover and let rise in a warm place free from drafts, 1 hr. or until doubled in bulk. (Watch closely, it usually doubles in no time at all). Punch dough down and divide in half. Turn dough out onto a lightly floured board. Roll each half into a 12 x 6" rectangle. Brush 2 T butter over top of each. Cut each rectangle into 6 1" strips. Stack 6 strips of dough, butter side up on top of one another. Cut each stack into 12 pieces about 1" wide. Place in well buttered muffin cups sideways. (cut side down) Cover and let rise in a warm place free from drafts for 30 min. Bake at 425 for 10-12 minutes.
Makes 48 rolls.
Recipe From: Southern Living Annual Recipes 1980.
Fresh Fruit With Creamy Tropical Topping
2 bananas; peeled, sliced
2 oranges; peeled, sliced
2 kiwifruit; peeled, sliced
2 cup chunked fresh pineapple
2 cup strawberries; halved
1/2 cup seedless red grapes
1/2 cup seedless green grapes
1 creamy tropical topping (recipe follows)
1 fresh mint (optional)
In large bowl, combine fruit. Serve with Creamy Tropical Topping. Garnish with mint, if desired.
Makes 8 to 10 servings.
Creamy tropical Topping
1 cup (8-oz. can) crushed pineapple in juice
2/3 cup evaporated skim milk
1/2 cup frozen pine-orange banana juice, thawed concentrate
1 tablespoon grated orange peel
2 teaspoon cornstarch
6 oz neufchatel (light cream cheese), softened
2 tablespoon sugar
In medium saucepan, stir together undrained pineapple, evaporated skim milk, juice concentrate, orange peel and cornstarch. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool to room temperature. In small mixer bowl, beat Neufchatel cheese and sugar until creamy; gradually add pineapple mixture, beating until blended.
Cucumber Goat Cheese Spread
1 cucumber; peeled, seeded, and chopped
8 oz soft mild goat cheese; at room temperature
1 1/2 teaspoon freshly grated lemon zest
1 1/2 teaspoon fresh lemon juice
2 teaspoon finely chopped fresh dill
2 tablespoon finely chopped red onion
1/2 teaspoon freshly ground black pepper
toasted french bread slices or crackers
In a food processor puree 1/2 cup cucumber with goat cheese, zest, and lemon juice until almost smooth. In a bowl stir together cucumber mixture, remaining cucumber, dill, 1 tablespoon onion, and pepper. Spread may be made 2 days ahead and chilled, covered. Let spread soften and stir it before serving. Sprinkle spread with remaining tablespoon onion. Serve spread with toasts or crackers.
Yield: 1 1/4 cups
Deep Blue Pie
3/4 cup unsalted butter; (1-1/2 sticks), cold
1/4 cup vegetable shortening-cold
2 1/2 cup flour
1/2 teaspoon salt
4 tablespoon ice cold water; up to 6
Filling, (for Deep Dish):
8 cup fresh blueberries
1/3 cup cornstarch
3/4 cup sugar; , (or more)
1 teaspoon cinnamon
1 tablespoon butter
Combine flour and salt, then cut in butter and shortening with pastry knife until it resembles course meal. (I cheat sometimes and use food processor on "pulse" only for this step). Add water and combine gently - add just enough water to make the dough hold when pressed together - too much water will make dough tough). Form into two patties, wrap in plastic wrap and refrigerate at least one hour.
Filling (for deep dish): Combine all ingredients except butter.
Roll one piece of dough to about 3 inches wider (diameter) than pie plate. Place into ungreased pie plate. Pour in filling. Place dots of butter on top of filling. Roll second piece of dough, place on top of filling, and tuck ends under bottom crust overhang. Trim decoratively and make decorative steam vents in top dough. Brush with milk or water and sprinkle with additional sugar.
Bake at 425°F for 20 minutes, then turn oven down to 375 and bake an additional 30-40 minutes, until filling is bubbling and pie crust is brown. (Bake on lowest rack in oven so that top does not brown too quickly).
Duck Stew
1 tablespoon olive oil
1 whole domestic duck; , (about 4 1/2 to 5 pound) cut up
1 salt
1 freshly ground black pepper
1 cup all-purpose flour
2 cup chopped onions
1 cup chopped carrots
1 cup chopped celery
1 tablespoon tomato paste
1 cup dry red wine
2 bay leaves
1 tablespoon chopped garlic
4 cup duck stock
2 cup water
1 lb white potatoes; peeled and diced into 1/4 inch cubes
3 sprigs of fresh thyme
In a large saucepan, over medium heat, add the oil. Season the duck pieces with salt and pepper. Place the flour in a mixing bowl. Season the flour with salt and pepper. Dredge the duck pieces in the seasoned flour. When the oil is hot, add the duck pieces, fat side down and sear for 6 minutes. Turn the pieces over and continue to sear for 4 minutes. Remove the duck from the pan and set aside. Add the onions, carrots, and celery. Season the vegetables with salt and pepper. Saute the vegetables until wilted, about 4 minutes. Stir in the tomato paste. Deglaze the pan with the red wine. With a wooden spoon, scrape the sides and bottom of the pan to loosen any brown particles. Stir in the garlic, duck stock and water. Add the potatoes, reserved duck pieces, and thyme. Bring the liquid to a boil and reduce to a simmer. Simmer for about 3 hours, covered, stirring occasionally or until the meat falls off the bones. Remove from the heat and stir in the parsley. Ladle into shallow bowls and serve with crusty bread.
Yield: 8 servings
Roasted Broccoli With Lemon Garlic Butter And Toasted Pine
1 lb broccoli florets
2 tablespoon olive oil
1 salt and freshly ground black pepper
2 tablespoon unsalted butter
1 teaspoon minced garlic
1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice; (up to 2)
2 tablespoon pine nuts; toasted
Preheat oven to 500°F.
In a large bowl, toss the broccoli with the oil and salt and pepper to taste. Arrange the florets in a single layer on a baking sheet and roast, turning once, for 12 minutes, or until just tender.
Meanwhile, in a small saucepan, melt the butter over medium heat. Add the garlic and lemon zest and heat, stirring, for about 1 minute. Let cool slightly and stir in the lemon juice. Place the broccoli in a serving bowl, pour the lemon butter over it and toss to coat. Scatter the toasted pine nuts over the top.
Yield: 4 servings
Recipe From: Reasons to Roast by Georgia Downard
