Tuesday, February 12, 2013

Potato Bread


Potato Bread
 
Ingredients:
        12 oz water (bottled or filtered)
        4 Cups flour
        2 teaspoons salt
        2 ½ Tablespoons sugar
        ¾ Cup Potato Flakes (or ½ cup potato buds)
        3 Tablespoons vegetable oil
        1 ½ Tablespoons dry yeast

Directions:
        Mix together potato flakes and flour
        Add all other ingredients to mixing bowl and briefly stir

        *If using a stand mixer set a low speed with dough hook and add flour mixture one cup at a time until it forms a ball and cleans the sides of the bowl.
        Set mixer on medium and knead for about 5 minutes.
        Shape dough into a ball and move to a large lightly

        **If mixing by hand with a wooden spoon add 3 cups of flour to liquid and stir until it forms a sticky dough and then slowly add remaining flour until it forms a ball that cleans the bowl.
        Place dough on a lightly floured surface and knead at least 20 times.

        Shape dough into a ball and move to a large lightly greased bowl.  Turning once to coat dough.
        Cover bowl and let rise in warm location until double.
          Once dough has risen punch down and divide into two loafs pans (or shape into one large round loaf on a baking sheet).
          Cover and let rise until double.
          Lightly score top (brush with butter or oil if desired)
          Place on middle rack of oven preheated to 350 degrees.
          Bake until golden brown (loaf should sound hollow when thumped) about 1 hour.
          Resist the urge to cut the bread while it is still hot.  Let it rest until it is just above room temperature and you’ll have a better loaf. 

Makes two loaves or one large loaf

Monday, February 11, 2013

Apple Sauce Pork Chops


Apple Sauce Pork Chops

Ingredients:
        1 ½ teaspoon Pumpkin Pie Spice
        ¼ teaspoon onion powder
        Dash of salt and pepper
        1 Tablespoon Margarine
        1 Apple (firm type such as Granny Smith)
        1 can apple sauce
        2 Iowa Chop pork chops

Directions:
        Peal, core and coarsely chop the apples
        Melt margarine over medium heat in a medium cast iron skillet
        Fry chops until golden brown (3-5 minutes on each side)
        Add apple sauce to skillet
        Top with diced apples
        Cover skillet and reduce heat to low.  May need to stir occasionally
        Cook 10 to 20 minutes (check for doneness by pressing on chops … when juices run clear it is done.)
        If apple sauce starts to dry out, add water or apple juice

Serves 2
originally posted February 11 2013


Saturday, February 9, 2013

1-2-3 Cake


 Recipe 1-2-3 Cake*

          Start with two packaged cake mixes.  One of them HAS to be Angel Food but the other can be any flavor you like.  Mix the packages of dry ingredients together.  We placed ours in a gallon size zipper locked bag.  Store the mix until you are ready to use it.
          When you have the craving for cake, add 3 Tablespoons of mix and 2 Tablespoons of water in a coffee cup.  Microwave on high for 1 minute.  You may have to adjust time according to YOUR microwave.
          Top with frosting, fruit, or nothing at all.  Be creative.  We used Pillsbury Easy Frost.  It seemed like the perfect compliment to a one minute cupcake.
*I’d like to credit the person who came up with the recipe.  However, it is something that I’ve seen being passed around on Facebook so I don’t know where it originated.

Potato Bacon Chowder with Yukon Gold potatoes.



          Potato Bacon Chowder with Yukon Gold potatoes.  

.  I like a little carrot in with my chowder




  


UMMMM! Bacon crisp.



A little salt and pepper and saute in a little bacon fat



Stir in a couple tablespoons of flour and then add milk.  
Just before serving, add a couple generous glops of sour cream. 

Topped with some veggie straws for crunch.

Navy Beans and Ham



Navy Beans and Ham

Ingredients:  Ham, ham shank, ham hock whatever you prefer
                   Dry Navy beans (cleaned, covered with fresh water and soaked over night and then drained)
                   1 carrot finely grated (I actually ran one through the juicer and used both the pulp and the juice.)
                   1/4 teaspoon onion powder
                   1/4 teaspoon oregino
                   1/4 teaspoon black (or white) pepper
                   1 teaspoon chicken soup starter or bullion 
                   2-3 cups of fresh cold water
Directions:  Combine all ingredients in a crock pot and cook on high for several hours ... until beans are soft but not mushy.  Remove ham from soup and shred before returning to the pot.  Serve with cornbread still warm from the oven.

2012 February  06