Submitted by Mary Murphy
Makes 32 (2 circles of 16 in each)
6 1/2 to 7 cups flour
1 1/2 Tblsp Yeast
3/8 cups sugar
1 Tblsp salt
Put these in the mixer (I use a Kitchen Aide with the beater not the dough hook, it is too sticky for the hook.)
Stir a little to mix the yeast (This is the yeast you can add directly to dry ingredients. IF you need to wet your yeast do so in the 3/4 cup warm water.)
Scald
2 cups milk
2 1/2 Tblsp butter or margarine (I use margarine)
add to the dry ingredients along with
3/4 cup water
3 beaten eggs
Add liquids to well in dry ingredients
Knead 8-10 minutes - the dough WILL be sticky but easy to work with after refrigeration.
Let raise 1 to 24 hours in the fridge.
Take out 1/2 dough, roll out, (do NOT roll super thin, but after they are cut stretch the dough as you roll or flip them.)
Butter, cut up, roll and repeat.
Let raise 2-3 hours.
Bake 350-375 for 10-12 minutes. Butter the tops and enjoy!
Monday, November 14, 2011
Portuguese Kale Soup
Submitted by Kimberly Faerber
Ingredients:
1 medium onion, diced
2 garlic cloves, minced
2 Tbsp. olive oil
1/2 tsp. paprika
1/4 tsp. cayenne pepper
2 large potatoes, peeled, quartered and cut into 1/4 inch thick half moon pieces
8 cups chicken broth
2 1/2 cups chopped tomatoes, canned or fresh
1 15oz can kidney beans, drained and rinsed
12 oz pkg precooked chicken sausage, cut into quarters lengthwise and then chopped into small pieces
8 cups tightly packed kale, washed and leaves stripped of stems
freshly ground pepper
Directions:
In large heavy pot, saute onions and garlic in olive oil over medium heat until soft. Stir in the paprika and cayenne pepper and cook about 1 minute. Add potatoes and chicken broth and bring heat up to high. Bring to a boil and then reduce heat to low, cover loosely, and simmer for 15 minutes or until potatoes are soft. Using a potato masher, mash them as much as possible. Add the tomatoes, kidney beans, and sausage. Simmer partially covered for about 45 minutes. Stir occasionally. Bunch kale leaves together and cut into strips about 1/4 inch across. When soup has simmered about 45 minutes, add kale and cook another 15-20 minutes, stirring kale into it. Remove from heat. Add freshly group pepper and serve.
Serves 8-10
Ingredients:
1 medium onion, diced
2 garlic cloves, minced
2 Tbsp. olive oil
1/2 tsp. paprika
1/4 tsp. cayenne pepper
2 large potatoes, peeled, quartered and cut into 1/4 inch thick half moon pieces
8 cups chicken broth
2 1/2 cups chopped tomatoes, canned or fresh
1 15oz can kidney beans, drained and rinsed
12 oz pkg precooked chicken sausage, cut into quarters lengthwise and then chopped into small pieces
8 cups tightly packed kale, washed and leaves stripped of stems
freshly ground pepper
Directions:
In large heavy pot, saute onions and garlic in olive oil over medium heat until soft. Stir in the paprika and cayenne pepper and cook about 1 minute. Add potatoes and chicken broth and bring heat up to high. Bring to a boil and then reduce heat to low, cover loosely, and simmer for 15 minutes or until potatoes are soft. Using a potato masher, mash them as much as possible. Add the tomatoes, kidney beans, and sausage. Simmer partially covered for about 45 minutes. Stir occasionally. Bunch kale leaves together and cut into strips about 1/4 inch across. When soup has simmered about 45 minutes, add kale and cook another 15-20 minutes, stirring kale into it. Remove from heat. Add freshly group pepper and serve.
Serves 8-10
Legal Seafood's Clam Chowder
Submitted by Emily Williams
The secret flavor ingredient is salt pork, if you can find it!!!
Ingredients:
4 quarts littleneck clams (about 1-2/3 cups cooked and chopped)
1 clove garlic, chopped
1 cup water
2 ounces salt pork, finely chopped
2 cups chopped onions
3 Tablespoons flour
1-1/2 pounds potatoes, peeled, and diced into 1/2-inch cubes
4-1/2 cups clam broth
3 cups fish stock
2 cups light cream
Oyster crackers (optional)
Preparation:
Clean the clams and place them in a large pot along with the garlic and water. Steam the clams just until opened, about 6 to 10 minutes, depending upon their size. Drain and shell the clams, reserving the broth. Mince the clam flesh, and set aside. Filter the clam broth either through coffee filters or cheesecloth and set aside.
In a large, heavy pot slowly render the salt pork. Remove the cracklings and set them aside. Slowly cook the onions in the fat for about 6 minutes stirring frequently, or until cooked through but not browned. Stir in the flour and cook, stirring, for 3 minutes. Add the reserved clam broth and fish stock, and whisk to remove any flour lumps. Bring the liquid to boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.
Stir in the reserved clams, salt-pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer. Serve in large soup bowls with oyster crackers on the side.
Yield: 8 servings
The secret flavor ingredient is salt pork, if you can find it!!!
Ingredients:
4 quarts littleneck clams (about 1-2/3 cups cooked and chopped)
1 clove garlic, chopped
1 cup water
2 ounces salt pork, finely chopped
2 cups chopped onions
3 Tablespoons flour
1-1/2 pounds potatoes, peeled, and diced into 1/2-inch cubes
4-1/2 cups clam broth
3 cups fish stock
2 cups light cream
Oyster crackers (optional)
Preparation:
Clean the clams and place them in a large pot along with the garlic and water. Steam the clams just until opened, about 6 to 10 minutes, depending upon their size. Drain and shell the clams, reserving the broth. Mince the clam flesh, and set aside. Filter the clam broth either through coffee filters or cheesecloth and set aside.
In a large, heavy pot slowly render the salt pork. Remove the cracklings and set them aside. Slowly cook the onions in the fat for about 6 minutes stirring frequently, or until cooked through but not browned. Stir in the flour and cook, stirring, for 3 minutes. Add the reserved clam broth and fish stock, and whisk to remove any flour lumps. Bring the liquid to boil, add the potatoes, lower the heat, and simmer until the potatoes are cooked through, about 15 minutes.
Stir in the reserved clams, salt-pork cracklings, and light cream. Heat the chowder until it is the temperature you prefer. Serve in large soup bowls with oyster crackers on the side.
Yield: 8 servings
BLT Soup
Submitted by Kimberly Felix
This is from Rachel Ray's Express Lane Meals 30 minute cookbook.
Ingredients:
6 slices lean, smoky, good quality bacon, chopped into 1/2 inch pieces
3 small celery ribs from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, rough tops and roots trimmed
1 bay leaf
Salt and black pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 14-ounce can petite-diced tomatoes, drained
A handful of flat leaf parsley, finely chopped
Crusty bread, for dunking and mopping
Directions:
Heat a medium soup pot or deep-sided skillet over medium-high heat. To the hot pan add a drizzle of EVOO and the bacon. Cook the bacon until brown and crisp. Remove the bacon to a paper towel-lined plate and reserve.
Drain off all but 2 tablespoons of the remaining fat and add the chopped celery. While the celery cooks over medium heat, peel the carrots, then lay them flat on a cutting board. Hold each carrot at the root end and use the vegetable peeler to make long, thin strips. Chop the thin slices into small carrot bits or chips 1/2-inch wide. Add the chips the the celery and stir.
Cut the leeks lengthwise and then into 1/2-inch moons. Place the sliced leeks into a colander and run them under cold water, separating the layers to wash away all the trapped grit. When the leeks are clean, shake off the water and add to the celery and carrots. Stir the veggies together, add the bay leaf,and season with salt and pepper. While the leeks cook until wilted, 3-4 minutes, slice the potatoes.
Cut each potato into thirds crosswise. Stand each potato third upright and slice it thinly. The pieces will look like raw potato chips.
Add the stock to the vegetables and bring to a boil. Reduce the heat and add the potatoes and tomatoes. Cook for 8 to 10 minutes or until the potatoes are tender and starting to break up a bit. Add the reserved bacon and parsley and stir. Adjust the seasonings to taste. Serve immediately with the crusty bread.
This is from Rachel Ray's Express Lane Meals 30 minute cookbook.
Ingredients:
6 slices lean, smoky, good quality bacon, chopped into 1/2 inch pieces
3 small celery ribs from the heart of the stalk, finely chopped
2 small to medium carrots
3 leeks, rough tops and roots trimmed
1 bay leaf
Salt and black pepper
3 medium starchy potatoes, such as Idaho, peeled
2 quarts chicken stock
1 14-ounce can petite-diced tomatoes, drained
A handful of flat leaf parsley, finely chopped
Crusty bread, for dunking and mopping
Directions:
Heat a medium soup pot or deep-sided skillet over medium-high heat. To the hot pan add a drizzle of EVOO and the bacon. Cook the bacon until brown and crisp. Remove the bacon to a paper towel-lined plate and reserve.
Drain off all but 2 tablespoons of the remaining fat and add the chopped celery. While the celery cooks over medium heat, peel the carrots, then lay them flat on a cutting board. Hold each carrot at the root end and use the vegetable peeler to make long, thin strips. Chop the thin slices into small carrot bits or chips 1/2-inch wide. Add the chips the the celery and stir.
Cut the leeks lengthwise and then into 1/2-inch moons. Place the sliced leeks into a colander and run them under cold water, separating the layers to wash away all the trapped grit. When the leeks are clean, shake off the water and add to the celery and carrots. Stir the veggies together, add the bay leaf,and season with salt and pepper. While the leeks cook until wilted, 3-4 minutes, slice the potatoes.
Cut each potato into thirds crosswise. Stand each potato third upright and slice it thinly. The pieces will look like raw potato chips.
Add the stock to the vegetables and bring to a boil. Reduce the heat and add the potatoes and tomatoes. Cook for 8 to 10 minutes or until the potatoes are tender and starting to break up a bit. Add the reserved bacon and parsley and stir. Adjust the seasonings to taste. Serve immediately with the crusty bread.
Italian Tomato Bisque
Submitted by Deidre Russo
Service 6
Ingredients:
- One large white onion
- 2 cloves garlic chopped
- 1 cup marinated artichokes
- 1 cup diced sundried tomatoes
- 3 tsp Italian seasoning
- 2 28 oz cans of crushed tomatoes
- 1 28oz can of diced tomatoes
- Salt and pepper
- 1 quart of heavy cream
- Olive Oil
Directions:
Cover bottom of sauté pan with olive oil and sauté onions and garlic until translucent, then add the diced artichokes and sundried tomatoes and saute together for about 5 min.
Add Italian seasoning, crushed tomatoes, and diced tomatoes
Salt and pepper to taste
Bring to warm
Add heavy cream slowly
Stir all together and simmer
Bring to low heat for 30 minutes
Serve with sour dough bread and enjoy
Service 6
Ingredients:
- One large white onion
- 2 cloves garlic chopped
- 1 cup marinated artichokes
- 1 cup diced sundried tomatoes
- 3 tsp Italian seasoning
- 2 28 oz cans of crushed tomatoes
- 1 28oz can of diced tomatoes
- Salt and pepper
- 1 quart of heavy cream
- Olive Oil
Directions:
Cover bottom of sauté pan with olive oil and sauté onions and garlic until translucent, then add the diced artichokes and sundried tomatoes and saute together for about 5 min.
Add Italian seasoning, crushed tomatoes, and diced tomatoes
Salt and pepper to taste
Bring to warm
Add heavy cream slowly
Stir all together and simmer
Bring to low heat for 30 minutes
Serve with sour dough bread and enjoy
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