2 1/2 cups warm water (105-115 degrees Fahrenheit)

2 packages active dry yeast

1 Tbsp. salt

1 Tbsp. sugar

2 Tbsp. oil

6 1/2 – 7 1/2 cups bread flour

1 egg, beaten

1 Tbsp. milk

Measure warm water into large bowl. Sprinkle in yeast; stir until dissolved.

Add salt, sugar, oil and 3 cups flour; beat until smooth. Add enough

additional flour to make a stiff dough. Turn out onto lightly floured board;

knead until smooth and elastic, about 10 to 12 minutes. Place dough in bowl

that has been lightly coated with nonstick spray, turning to grease top.

Cover; let rise in warm place until doubled, about 1 hour.

Grease outside of 12, 10-ounce custard cups or oven-proof bowls of similar

size.

Punch dough down; divide into 12 pieces. Cover and let rest 10 minutes.

Spread each piece into a circle about 6 inches in diameter. Place over

outside of bowl, working dough with hands until it fits. Set bowls, dough

side up, on baking sheet that has been coated with nonstick spray. Cover

with plastic wrap; let rise in warm place until doubled, about 30 minutes.

Combine egg and milk; gently brush mixture on dough. Bake at 400 degrees

Fahrenheit for 15 minutes until golden brown. Using potholders, carefully

remove the bowls. Set bread bowls open side up on baking pan; bake 5

minutes. Makes 12 servings.

For larger bowls, use oven-proof bowls that are approximately 6 inches in

diameter. Divide dough into 6 portions. Frozen bread dough also can be used.

A 1-pound loaf will make 2 large or 4 small bowls.

Bread Bowls 68

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2 eggs

1 1/2 cups milk

2 cups sifted flour

1 teas. baking powder

1 teas. salt

2 cups vegetable oil

cinnamon sugar

Sift together the flour, baking powder, and salt. In a large mixing

bowl, stir together the eggs and the milk. Add flour mixture to the

egg mixture. Beat with a mixer until smooth; the consistency

should be thin enough to run through a small kitchen funnel.

Test it and if it is too thick beat in a little more milk;

if too thin, beat in a bit more flour,

In an eight inch skillet, heat the oil to 360 degrees.

Put your finger over the bottom opening of the funnel, and fill the funnel

with a generous 1/2 cup of the batter. Hold the funnel close to the

surface of the oil, and release the batter into the oil while making a

circular motion. Fry until golden brown, use tongs and wide spatula to

turn the cake over carefully. Fry the second side 1 minute.

Drain on paper towels, and sprinkle with powdered sugar or

cinnamon sugar.

Funnel Cakes 174

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4 medium Oranges

1 Vanilla bean

2 1/2 cups Vodka

1 cup Brandy

1 cup white granulated sugar

1/2 cup water

Look for firm, heavy oranges which indicates lots of juice,

and smooth-skinned ones free from soft spots and mold.

Wash and peel oranges making sure to scrape ALL white rind

from the peels to avoid bitter flavor. Slice in strips and add to

liquor and vanilla bean. Steep 2-3 weeks, strain and filter.

Boil together water and sugar for about 5 minutes at a full boil

and be sure the sugar is dissolved. Allow to cool.

Add sugar syrup to orange liquor and let age for 4 weeks.

Grand Marnier 188

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HAMBURGER HELPER

Recipe By : Famous Recipes

Serving Size : 1 Preparation Time :0:00

Categories :

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 pound ground beef

2 cups pasta*

* or 1 cup rice or 2 cups sliced potatoes

Brown one pound (more or less) of ground beef in a skillet.

Stir in 2 cups pasta or 1 cup rice or 2 cups slices potatoes (dried is fine) and 2 cups water (use one cup if using fresh potatoes), 1/4 cup butter or margarine, and one of the sauce mixes below.

CHEESEBURGER MACARONI

Use macaroni and 1/4 cup of this mixture.

4 1/2 cups dehydrated cheese

2 2/3 Tbls powdered milk

2 2/3 cups flour

2 tsp onion powder

STROGANOFF:

Use noodles or potatoes and 1/3 cup of the following mixture. Stir in 1/4 cup sour cream just before serving. (1/4 cup fresh or canned mushrooms may be used instead of dried, but put them in when you cook, not when preparing the mix for storage)

4 cups powdered milk

4 cups flour

2 cups minced onion

1 cup beef bouillon

1/4 cup onion powder

4 cups dried mushrooms

2 Tbls celery salt

PIZZA SPINS

Use wheel shaped pasta, one can tomato sauce and 2 Tbls of Italian seasoning or 2 Tbls of the following mixture.

1/4 cup crushed basil

1/4 cup ground oregano

2 Tbls garlic powder

1/2 cup parsley

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PILLSBURY CRESCENT ROLLS

Recipe By : Famous Recipes

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

2 pk Active Dry Yeast

3/4 c Warm Water (105 degrees)

1/2 c Sugar

1 t Salt

2 lg Eggs

1/2 c Shortening

4 c Unbleached Flour

Butter Or Regular Margarine — Softened

In a large mixing bowl, dissolve the yeast in the warm water. Stir in the sugar, salt, eggs, shortening and half of the flour into the yeast mixture.

Add the remaining flour blending until smooth. Scrape the dough from the sides of the bowl and cover with a cloth dampened in warm water. (The cloth should feel wet, but not be so wet that water drips onto the dough.) Let rise in a warm place (85 degrees F.), until doubled, about 1 1/2 hours. Divide the dough in half, rolling each half into a 12-inch circle 1/4 inch thick. Spread with the soft butter and cut each circle into 16 wedges. Roll up each wedge beginning at the largest end. Place, point side down, on a greased baking sheet. Curve to form crescents. Cover and let rise until double, 1 hour. Preheat the oven to 400 degrees F and bake for 12 to 15 minutes, or until they are a rich golden brown. Brush with soft butter.

Makes 32 crescent rolls.

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SIZZLER CHEESE TOAST

Recipe By : Famous Recipes

Serving Size : 0 Preparation Time :0:00

Categories :

Amount Measure Ingredient — Preparation Method

——– ———— ——————————–

1 Lb. Butter (slightly softened)

8 Oz. Grated Parmesan Cheese

Sliced Italian Bread

In a mixer, cream together the butter and cheese.

Preheat a griddle or large frying pan on medium-high.

Spread cheese mixture on bread about 1/4″ thick.

Place bread cheese side down on griddle. Cook until cheese has browned.

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1 cup dark raisins

1/2 cup golden raisins

1/3 cup butter or margarine

1/2 cup sugar

1 egg

1 1/4 cup whole wheat flour

1/4 cup toasted wheat germ

1/2 cup molasses

1/2 cup nonfat dry milk

1 cup sliced almonds (optional)

1 cup quick cooking oats

1/2 cup skim milk

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/2 teaspoon baking soda

1 1/2 teaspoon baking powder

Chop raisins (using a food processor if possible). Cream butter,

sugar, molasses and egg.

Combine flour, dry milk, wheat germ, baking powder, baking soda,

salt and ginger. Blend into creamed mixture with skim milk. Stir in

oats, raisins, and half the almonds (if desired).

Pour into greased 13x9x2 inch pan and spread evenly. Sprinkle

with remaining almonds (if desired).

Bake at 350 degrees for approx. 30 minutes. Cool in pan and cut

into 1×4 inch bars.

Energy Bars 163

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1 lb. ground lean pork

1 teaspoon salt

2 Tablespoons chili powder

1/4 teaspoon cumin

1/2 teaspoon oregano

2 cloves garlic, pressed

2 Tablespoons vinegar

Mix all ingredients. Allow to sit overnight in the refrigerator.

Form into patties as with other sausage, or crumble and fry.

Chorizo 123

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1/2 cup dark soy sauce

2 Tbs Worcestershire sauce

1 tsp monosodium glutamate (optional)

1 tsp onion powder

1 tsp garlic powder

1/4 tsp powdered ginger

2 Tbls. freshly ground black pepper

1/2 tsp Tabasco

1/2 tsp liquid smoke seasoning

2 lbs lean beef brisket, eye-of-round or flank steak,

trimmed completely of fat and cut across grain into

slices 1/4 inch thick

To aid in slicing meat thinly, freeze the meat slightly

until ice crystals are formed.

Blend all ingredients except meat in small bowl. Dip each piece

of meat into marinade, coating well. Place in shallow dish.

Pour remaining marinade over top, cover and refrigerate

overnight.

Oven method: Preheat oven to lowest setting (about 130F).

Place several layers of paper towels on baking sheets. Arrange

meat in single layer on prepared sheets and cover with

additional toweling. Flatten meat with rolling pin. Discard

towels and set meat directly on oven racks, with foil below

to catch any drips.

Let dry 8 to 12 hours (depending on temperature of oven).

Dehydrator method: Arrange meat on trays in single layer and

dehydrate 10 to 12 hours, depending on thickness.

Store jerky in plastic bags or in tightly covered containers in

cool, dry area.

Beef Jerky 29

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2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1 cup packed brown sugar

1 1/2 sticks (3/4 cup) unsalted butter

1/4 cup molasses

1 large egg

parchment paper

1/4 cup granulated sugar

Into a large bowl sift together 1 cup plus 2 tablespoons flour,

baking soda, and spices and whisk in brown sugar. In a small

saucepan melt butter and whisk into flour mixture with molasses

and egg until combined well. With a wooden spoon stir in

remaining 1 cup plus 2 tablespoons flour until combined well.

Chill dough, covered, until firm, at least 1 hour, and up to 2 days.

Preheat oven to 350F. and line baking sheets with parchment paper.

Roll level tablespoons of dough into balls and in a small bowl roll

balls in granulated sugar to coat. Arrange balls about 2 inches

apart on baking sheets and bake in batches in middle of oven

until flattened and a shade darker, 10 to 12 minutes. (Cookies

will puff slightly and then collapse slightly, and tops will be covered

with little cracks.) Cool cookies on baking sheets 2 minutes and

transfer with a spatula to racks to cool completely. Cookies keep

in an airtight container at room temperature 5 days.

Gingersnaps 179

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