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Bread (using bread machine)

  • 3 c. flour
  • 1 1/4 c. Diet-Rite soda OR Club soda
  • 1 pkg. dry yeast
  • Follow directions for your machine. Use "white bread" mode.

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    French bread (using machine)
  • 2 c. flour
  • 1 Tbl. sugar
  • 1 tsp. salt
  • 1 1/2 tsp. dry yeast
  • 3/4 + 1 Tbl. warm water
  • Follow directions for your machine.
  • Use french mode

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    Pesto, dried-tomato bread (using machine)

  • 3 c. flour
  • 2 Tbl. sugar
  • 1 1/2 tsp. salt
  • Combine pesto and "maters"(chopt) to make 1/3 cup.
  • 1 1/4 tsp. dry yeast
  • 1 cup + 2 Tbl. warm water
  • Use directions for your machine. Use white bread mode.

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    Stuffed Baked Turnips

  • PEEL: 4 large turnips, Cut off top third of each to make a lid. Scoop flesh out of base, leaving a thick shell, chop the flesh.
  • Cook shells and lids in boiling salted water for 5 min, drain.
  • Chop 1 onion. Melt 1 oz. butter in pan, add onion, and turnips
  • Fry till golden. Stir in 2 oz. bread-crumbs.
  • Chop 4 slices of ham, add to the stuffing w/ salt-n-pepper & 1 egg-yolk.
  • Stuff turnips. Put a "slice" of ham on each turnip, cover w/ lids.
  • Put in ovenproof dish. Pour 1/2 c. chicken-stock over, cover ,bake 375, 20 min.
  • Grate 3 oz. cheese. sprinkle on top, bake 10 - 15 min. more.
  • Try this for a change. You'll be pleasantly surprised..They're sooo good!

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    For my friend "ROSE"

    Beve's "tater-soup"

  • Peel and boil as many taters as you think you need. ...
    (HAVE WATER COVERING ABOUT 2 INCHES OVER TATERS)
  • While boiling, add: Salt to taste.
  • Meanwhile: Saute a "large-sweet" onion in butter or oil, till golden.
  • After "taters" are soft, mash with "tater-masher" or fork, DO NOT DRAIN WATER OFF.
  • Taste-test for seasoning (S-n-P)
  • Add sauteed onions to taters.
  • Stir well. Add 1/2 can evaporated milk, (more if needed)
  • Stir and bring to heat again. Heat about a minute,
    Thats it Rosie.!!

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    Found this one on the web. HIGH-CALCIUM CABBAGE BREAD
  • TOSS: 1/2 c. EACH, Finely shredded red & green cabbage
    (Can be made w/ 1 c. of only 1 type, but for color, choose both) w/ 1 tsp. Lemon juice
  • Comb: 1/2 c. Plain non/low-fat yogurt, 1/4 c. EACH O.J. concentrate (1/4 c. O.J. + 1 Tbl. sugar can replace concentrate),& Canola oil,
    1/4 c, Powdered milk, 1 Egg; Blend well. Stir in cabbage.
  • Comb: 1 c. W-W flour, 3/4 c. reg. flour, 1/4 c. Toasted sesame seeds, 2 tsp. B. powder, 1/2 tsp. Salt (optional) ..
    Mix well.
  • Gradually add cabbage mix to flour mix til just combined.
  • Pour in greased 8x4 loaf pan. Bake 350, 35-45 min. or done; cool completely before slicing.

  • The author says."This is a great bread to serve with a soup or salad meal...After the 1st day, it is wonderful toasted"

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    Garlic mushroom sauce for pasta

  • Saute mush, in oil til golden..Add chick.stock 1/4 c., parsley, garlic, 2 cloves, 1/4 c. can milk. Simmer 3-4 min. til thick. Serve over linguini or any pasta.
  • Oleys' (My Mom) "Endive or Dandelion supper/salad"

  • Wash, dry and tear into bite-sizes,, a bunch of endive.
  • TOSS with 3 or 4 hard-boiled eggs, 1 sweet onion, diced, 4 or 5 diced boiled, peeled potatoes.
  • Brown about 4 or 5 rashers of bacon till very crisp, remove bacon from skillet..Drain on paper towels,crumble into the endive
  • Leave bacon drippings in skillet on low. To the drippings ADD a mixture of about 1/3 c. cider vinegar + 1/2 c. water and 1/4 c. sugar, salt-n-pepper to taste.
  • Heat this til almost boiling. Pour over endive, toss.

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    Page #5 of recipes