Nifty Hamburgers On A Bun

Title: Nifty Hamburgers On A Bun
Categories: Breads, Hamburgers, Meats
Servings: 4
8 Hamburger buns; * Prepared mustard or catsup
1 lb Lean ground beef 1/4 c Onion; chopped, 1 small
1 ts Salt 1/4 ts Pepper
* Hamburger buns should be the small ones or use 6 slices of bread.
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Heat oven to 500 degrees F. Spread cut sides of hamburgers buns or one


side of each bread slice with mustard. Mix meat, onion, salt and pepper.
Spread mixture over the mustard, being careful to bring it to the edges of
the buns. Place meat sides up on an ungreased baking sheet. Bake until
desired doneness is reached, about 5 minutes. NOTE: If you like, you can
have these burgers ready and waiting in the freezer for last-minute
cooking. After spreading the meat mixture over the buns, wrap each
securely in heavy-duty or double thickness of regular aluminum foil and
label; freeze no longer than 2 months. To serve, unwrap desired number of
hamburgers and bake about 10 minutes.

High-Protein Muffins

Title: High-Protein Muffins
Categories: Muffins, Breads, Breakfast
Servings: 10
1 1/2 c Raisins 1 3/4 c Milk
1 c Stirred whole wheat flour 1 c Soy flour
1 c Toasted wheat germ 4 ts Baking powder
1 1/2 ts Ground nutmeg 3/4 ts Salt
4 Large eggs, slightly beaten 2/3 c Honey
2/3 c Vegetable oil 1/4 c Dark molasses
Combine Bran Flakes, raisins and milk in large mixing bowl. Stir together
whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt;
set aside. Combine eggs, honey, oil and molasses in small bowl; blend well.
Add egg mixture to soaked bran flakes; mix well. Add dry ingredients all at
once to bran mixture, stirring just enough to moisten. Spoon batter into
paper-lined 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350
degrees F. oven 25 minutes or until golden brown. Serve hot with butter
and homemade jelly or jam.

Ham And Cheese With Coleslaw

Title: Ham And Cheese With Coleslaw
Categories: Main dish, Vegetables, Breads
Servings: 4
2 tb Margarine or butter 1/2 ts Prepared mustard
4 Slices rye bread, toasted 4 Slices cooked ham
1 Large tomato, sliced 4 Slices cheese
1 c Coleslaw
Microwave margarine uncovered in custard cup on high (100%0 until softened,
15 to 30 seconds. Blend in mustard. Spread margarine on one side of each
toast lsice. Place slices buttered sides up on serving plate; top with ham
tomato and cheese slices. Microwave uncovered until cheese begins to melt,
1 1/2 to 2 minutes. Top each sandwich with a spoonful of coleslaw.

Corn Bread

Title: Corn Bread
Categories: Penndutch, Breads
Servings: 1
1 c Cornmeal, yellow *or:
1 c Cornmeal, white 4 tb Sugar
1 ts Salt 1 Egg, well beaten
1 c Milk, skim 1 c Flour

4 ts Baking powder 2 tb Butter, melted
Add the sugar and salt to the cornmeal. Beat the egg well and pour into the
milk; stir this mixture into the meal, beating thoroughly. Sift the flour
and baking powder into the meal, add the melted butter and beat hard. Pour
the mixture into a greased pan and bake at 400-F until brown. To make a
thin crisp Johnny Cake, use an oblong pan and spread batter thinly. For a
soft loaf, spread batter thickly. Source: Pennsylvania Dutch Cook Book -
Fine Old Recipes, Culinary Arts Press, 1936.

Bacon, Cheese, And Tomato Sandwiches

Title: Bacon, Cheese, And Tomato Sandwiches
Categories: Vegetables, Breads
Servings: 3
3 Slices bacon 3 Slices rye bread, toasted
2 tb Mayo. or salad dressing 1/2 ts Dried dill weed
1 Large tomato, sliced 3 Slices swiss cheese
Place bacon on microwave rack in glass dish. Cover loosely and microwave
until crisp, 2 1/2 to 3 1/2 minutes. Spread toast with mayonnaise; sprinkle
with dill. Place toast slices on serving plate; top with tomato and cheese
slices. Crumble bacon and sprinkle over top. Microwave uncovered on high
(100%) until cheese begins to melt, 1 to 1 1/2 minutes.

100% Whole Wheat Bread

Title: 100% Whole Wheat Bread
Categories: Breads, Yeast
Servings: 6
2/3 c Water 3 pk Yeast
1 tb Sugar 8 c Scalded milk
2/3 c Shortening 1 c Sugar
1/2 c Molasses 2 tb Salt
12 c Whole wheat flour
Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup
sugar in the hot milk. Stir all ingredients in large bowl, turn out and
knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let
rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape
into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for
40 minutes. Turn out on wire rack and let cool to cold before slicing, if
you can. NOTE: Raisins and/or walnuts can be added for a change. Also this
bread freezes well.

Sourdough Sams

Title: Sourdough Sams
Categories: Breads
Servings: 4

1/2 c Active Sourdough Starter 1/2 c Sugar
2 tb Shortening 2 c Unbleached Flour
1 ts Baking Powder 1 Large Egg
1/2 ts Nutmeg 1/4 ts Cinnamon
1/2 ts Baking Soda 1/2 ts Salt
1/3 c Buttermilk or Sour Milk
Sift dry ingredients, stir into liquid, roll out and cut with regular donut
cutter. Then heat some oil in a deep fryer to 390 degrees F and fry. Makes
about 17 Doughnuts with holes. Just before serving dust with powdered or
cinnamon sugar. NOTE: These doughnuts are virtually greasless. And if you
want you can make several batches at a time and freeze. They keep well and
to me taste after a while in the freezer. Take out as many as needed and
thaw and put sugar on or eat plain.

Pork Menudo

Ingredients:

* 1/2 kilo of pork tenderloin - cut into cubes

* 1/2 kilo of pork liver - cubed

* 1 big red bell pepper - diced

* 1 big green bell pepper - diced

* 3 big potatoes - diced and deep fried

* 1 cup of chickpeas

* 1/2 cup of raisins

* 1 cup stock or water

* Salt and pepper

* 3 tbsps. of corn oil

* 1 whole garlic - minced

* 1 Onion - medium, size and diced

* 2 big tomatoes - diced

Cooking Procedures:

1. In a casserole, heat corn oil.

2. Saute garlic, onion, and tomatoes.

3. Add in pork, liver, bellpepper, and stock or water.

4. Simmer until pork is tender.

5. Add in potatoes, chickpeas, and raisins.

6. Season with salt and pepper.

7. Serve hot

Any comments and suggestions are welcome.

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Photo by Umami at Flickr

Sheepherder Bread

Title: Sheepherder Bread
Categories: Breads
Servings: 18
1 1/2 c Active Sourdough Starter 4 c Unbleached Flour
2 tb Sugar 2 tb Shortening, Melted
1 ts Salt 1/4 ts Baking Soda
Into a large bowl, sift the dry ingredients, and dig a well in the center
of the sourdough starter. Blend the dry mix into the starter from the
edges with enough flour to knead until smooth and shiny. Place in greased
bowl and let rise until almost double. Shape into 2 loaves and place in
greased bread pans. Bake at 375 degrees F until done.

Mary Rogers's Sourdough Biscuits

Title: Mary Rogers's Sourdough Biscuits
Categories: Breads
Servings: 4
1/2 c Active Starter 1 c Milk
2 1/2 c Flour 1/3 c Lard or Shortening
1 tb Sugar 3/4 ts Salt
2 ts Baking Powder 1/2 ts Baking Soda
1/4 ts Cream Of Tartar
At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup
of the flour. Let set overnight if the biscuits are wanted for breakfast.
If wanted for noon, the batter maybe mixed in the morning and set in a warm
place to rise. However, unless the weather is real warm, it is always all
right to let it ferment overnight. It will get very light and bubbly. When
ready to mix the biscuits, sift together the remaining cup and a half of
flour and all other dry ingredients except the baking soda. Work in the
lard or shortening with your fingers or a fork. Add baking soda dissolved
in a little warm water to the sponge and then add the flour mixture. Mix
into a soft dough. Knead lightly a few times to get in shape. Roll out to
about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter.
Place close together in a 9 x 13-inch pan, turning to grease tops. Cover
and set in a warm place to rise for about 45 minutes. Bake in a 375 degree
oven for about 30 to 35 minutes. Leftovers are good split and toasted in a
sandwich toaster.

Honeymoon Sourdoughs

Title: Honeymoon Sourdoughs
Categories: Breads
Servings: 4
1 c Active Starter 1 1/4 c Prepared Biscuit Mix
1/2 ts Baking Powder 1 tb Cooking Oil
Mix all ingredients thoroughly and turn out onto a floured board, knead
lightly and then roll out gently and cut into biscuits. Brush lightly with
melted butter or margarine. Place of greased cookie sheet and bake at 450
degrees for about 15 minutes. Makes 9 Large biscuits.

Aunt Cora's Biscuits

Title: Aunt Cora's Biscuits
Categories: Breads
Servings: 4
1 1/2 c Sifted Unbleached Flour 3 ts Baking Powder

1 ts Salt 1 1/2 ts Baking Soda *
2 tb Sugar 1/4 c Shortening, Melted
1 1/2 c Sourdough Starter
* More Baking Soda may be added if the starter if very sour. Place flour
in bowl, add starter in a well, then add melted shortening and dry
ingredients. Mix lightly and turn out onto a lightly floured board and
knead until the consistency of bread dough, or of a satiny finish. Pat or
roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat
all sides of biscuits with melted butter. Let rise over boiling water for
1/2 hour. Bake at 425 degrees F for 15 to 20 minutes.

The Doctor's Sourdough Bread

Title: The Doctor's Sourdough Bread
Categories: Breads
Servings: 18
1 c Sourdough Starter 2 c Warm Water
2 c Warm Milk 1 tb Butter
1 pk Active Dry Yeast 1/4 c Honey
7 c Unbleached Flour 1/4 c Wheat Germ
2 tb Sugar 2 ts Salt
2 ts Baking Soda
Mix the starter and 2 1/2 Cups of the flour and all the water the night
before you want to bake. Let stand in warm place overnight. Next morning
mix in the butter with warm milk and stir in yeast until until dissolved.
Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in
the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture.
Gentlypress into dough and mix lightly. Allow to stand from 30 to 50
minutes until mixture is bubbly. Add enough flour until the dough cleans
the sides of the bowl. Then place the dough on a lightly floured board and
kead 100 times or until silky mixture is developed. Form into 4 1-lb
loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double,
about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F,
for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes
longer or until thoroughly baked. Remove from pans and place loaves on rack
to cool. Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb
Loaves

Sourdough Pancakes #5

Title: Sourdough Pancakes #5
Categories: Breads
Servings: 6
3 Large Eggs, Well Beaten 1 c Sweet Milk
2 c Active Starter 1 3/4 c Unbleached Flour
1 ts Baking Soda 2 ts Baking Powder
1 1/2 ts Salt 1/4 c Sugar
Beat eggs. Add milk and starter. Sift together the flour, soda, baking
powder, salt, and sugar. Mix together. Drop onto hot griddle by large
spoonsful. NOTE: If ungreased griddle is used add 1/4 c Melted Fat to the
above recipe. Bacon fat give a great taste.

Sourdough French Bread

Title: Sourdough French Bread
Categories: Breads
Servings: 18
1 pk Active Dry Yeast 1/4 c Warm Water (110 to 115 F)
4 1/2 c Unbleached Flour, Unsifted 2 tb Sugar
2 ts Salt 1 c Warm Water
1/2 c Milk 2 tb Vegetable Oil
1/4 c Sourdough Starter

Dissolve yeast in warm water. Add the rest of the ingredients. Mix and
knead lightly and return to the bowl to rise until double. Turn out onto
floured board and divide dough into two parts. Shape dough parts into
oblongs and then roll them up tightly, beginning with one side. Seal the
outside edge by pinching and shape into size wanted. Place loaves on
greased baking sheet and let rise until double again. Make diagonal cuts
on top of loaves with razor blade or VERY SHARP knife and brush lightly
water for crisp crust. Bake at 400 degrees F for about 25 minutes, or
until brown and done. NOTE: Makes 2 loaves at 18 slices each. Also note the
the serving sizes in all of these recipes is guesstamate. It all depends on
the serving size you select.

Sourdough Pancakes #4

Title: Sourdough Pancakes #4
Categories: Breads
Servings: 4
1 c Buttermilk Pancake Mix 1/2 c Active Starter
1/2 c Milk 1 Large Egg
1 tb Cooking Oil 1/2 ts Baking Powder
Mix well and let stand a few moments. Drop by large spoonsful on hot
griddle. NOTE: Berries of all kinds can be added to these recipes.

Bopis

Ingredients:

- 1 kilo pig's heart - boiled and minced

- 1 kilo pig's lungs - boiled and minced

- 1 head of garlic - minced

- 1 onion - minced

- 3 tbsps of corn oil

- 1 laurel leaf

- 3 pieces red bell pepper - diced

- 1/2 cup of vinegar

- 1 cup stock

- 1 tsp hot chili pepper - minced (according to taste)

- salt & pepper

Cooking Procedures:

1. Heat corn oil in a pan, saute' garlic and onion.

2. Add minced heart and lungs.

3. Add salt & pepper.

4. Add laurel leaf, red bell pepper and vinegar.

5. Bring up heat and let it boil without stirring.

6. Stir in stock and hot chili pepper.

7. Lower heat and let it simmer until the stock evaporates.

I personally prefer it dry.

Note: Beef can be a substitute for Pork. Filipino Restaurants in the Middle East are selling Beef Bopis instead of Pork. Pork is not allowed to be sold in a Muslim country.

Any comments and suggestions are welcome.

If you'd like a certain Filipino recipe, please drop a comment and I'll be glad to post it!

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