Rice Pilaf - Margie Owen

 SAUTE:

2 cups rice

1 cup slivered almonds

1/4 cup melted butter

(Stir until rice and almonds are lightly golden)

ADD: 

4 cups boiling chicken broth

Salt and Pepper to taste

Bake for 30 minutes at 375

STIR IN:

3/4 cup chopped celery

3/4 cup grated carrots

3/4 cup chopped green onions

Bake another 30 minutes

TIP:  Walmart has bags of chopped onions, carrots, and celery in the produce section!

7-up Bisquits

4 cups Bisquick

1 cup sour cream
1 cup 7-up
1/2 cup melted butter

Mix Bisquick, sour cream and 7 up. 

Melt butter in bottom of cookie sheet pan, and put shaped biscuits in.

Then bake at 425 until golden

Bread

Ingredients:
3 cups bread flour (I like Harvest King bread flour)
1/4 teaspoon instant yeast
1 teaspoon fine table salt (or 3/4 tablespoon of kosher salt)
1 1/2 cups warm water

Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)

Directions:

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, turn over and dump wobbly dough into pot, using your hands to get the dough off the towel. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.

Sunda's Zucchini Bread

3 eggs

1 cup oil

2 cups sugar

3 cups grated peeled zucchini

2 teaspoon vanilla

3 cups flour

1 teaspoon salt

1 teaspoon soda

3 teaspoon cinnamon

1/4 teaspoon baking powder

1/2 cup chopped nuts

Beat eggs till foamy. Add sugar and oil. Add squash and then dry ingredients. Mix well. Put into two loaf pans and bake one hour at 375.

Cheese Garlic Biscuits

Courtesy of Antique Mommy

2 cups buttermilk baking mix

1 cup grated cheese

2/3 cup milk

Mix all that up.

Dough will be thick. Drop on lightly greased cookie sheet with a spoon. Bake 400 for 8-10 minutes till peaks begin to brown. As soon as you take them out of the oven, brush them - or spoon over - mixture of melted butter, garlic powder and salt.

Mother's White Bread

4 tablespoons yeast
1 and 1/4 cups warm water
5 1/3 cup warm water
1/2 cup sugar
2 tablespoons salt
6 tablespoons shortening
18-20 cups flour

Mix first two ingredients together and let stand. Add water plus sugar, salt shortening and flour. Beat until smooth. Add 1/2 cup flour first and knead 10 minutes. Then add second half of flour. Let rise. Pat into 6 loaves and let rise. Bake at 350 for 30 minutes.

Dilworth Brinton's Dutch Oven Yeast Rolls

From the Mesa Arizona Mesa Tribune. (Dilworth was in the old wonderful 21st Ward when I was.)

"Dilworth C. Brinton's delectable Dutch-oven rolls have caressed thousands of palates at steak fries and picnics for family, community and church groups.  Brother Brinton credits his mother with developing a better and faster method than the cowboys used, involving yeast instead of baking powder.  The recipe below yields 100 rolls and serves 40 people -- or 25 Scouts."

4 packages yeast dissolved in 4 1/2 cups lukewarm water

4 eggs

6 tablespoons sugar (1 tablespoon in yeast)

2 tablespoons salt

1 cup powdered milk

2 cubes butter

16 cups of all purpose flour

8-9 pie or cake pans to fit ovens

Mix ingredients. Let stand about 20 minutes. Roll out dough 1/2 -3/4 inch thick. Cut with roll cutter.  (A Vienna Sausage can is ideal;  punch a hole in the top so rolls will drop out.)   Dip lightly in oil on both sides and fold over into Parkerhouse shape. Put rolls in pie pan or round cake pan almost touching and let rise.

Place 3 small rocks or bottle caps in bottom of Dutch oven and put baking pan on these to prevent burning on the bottom. Bake with coals on top and bottom of Dutch oven. (On top, place about 20 hot coals or enough to fill outside of lid with a single layer.)

After about 7 - 10 minutes, check on rolls. Baking time will vary depending on how hot the coals are and whether the wind is blowing on the coals.

Check periodically until done.

Southwestern Spoon Bread

1 can cream style corn

1 cup yellow cornmeal

3/4 cup milk

1/3 cup vegetable oil

2 eggs lightly beaten

1 teaspoon baking powder

1/2 teaspoon salt

1 can diced green chilies

1 cup shredded cheese

In a mixing bowl, stir together all ingredients except last two. Pour half the batter into a greased 2 quart baking dish. Sprinkle with chilies and cheese. Pour remaining batter over all. Bake at 375 for about 45 minutes.

Aunt Margie's Bleu Cheese Bisquits

1 package Pillsbury bisquits. Make them into bite size pieces.

Mix together 2 ounces bleu cheese and 1/2 cube of softened butter

Pour that over bite size bisquits and cook according to bisquit package directions

Sunda's Corn Meal Rolls

1/3 cup corn meal
1/2 cup sugar
2 teaspoons salt
1/2 cup melted shortening
2 cups milk

Mix together. Cook in double boiler until thick. Stir occasionally. Cool to lukewarm. Add 2 beaten eggs, 1 package yeast mixed in 1/4 cup warm water. Beat well. Add 4 cups flour.

Rise as long as you want it to. Roll out and brush with butter. Form rolls and rise again. Bake 15 minutes at 400 degrees.

Hot Rolls

2 cups scalded milk

1 cup cold water

8 teaspoon sugar

4 cups sifted flour

2 yeast cakes

Scald milk and then add cold water. When lukewarm, add yeast and sugar. Then add flour. Set in a warm place to rise and then add 4 eggs well beaten, 8 tablespoons shortening, 4 tablespoons sugar, 4 teaspoons sale and 8 - 10 cups flour. Knead until light. Let rise. Roll out and cut into rolls. Bakc 350 - 20-25 minutes.

Jalapeno Cheese Cornbread

1 1/2 cups packaged cornbread mix
3/4 cup milk
1 egg
1/2 green onion - chopped
1/2 cup creamed corn
1/4 cup chopped jalapeno pepper
3/4 cup grated cheese
1 tablespoon sugar
2 tablespoons oil

Can add to that bacon bits, chopped pimento and/or garlic to taste

Combine all ingredients. You decide which of the last three and how much of each. Mix well. Pour into a buttered 9 X 12 baking dish and bake at 425 degrees for about 25 minutes or until done.