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[rottiedogs]

More Crockpot Mania 9 Recipes
Submitted by brianjwood on September 05, 2002 at 9:33 am

DESCRIPTION
More Crockpot Mania - 9 Recipes

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I just found a new recipe file. Here is an odd selection. Have fun with your crockpot - you've been married to him long enough!
Cheers, Brian
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Barbecued Pork Steaks
Categories: Crockpot,Main dish
Yield: 6 Servings

6.00 Pork steaks (or chops)
1.00 t Fat
1.50 c Ketchup
1.50 c Water
0.25 c Vinegar
0.25 c Worcestershire sauce
2.00 t Salt
2.00 t Chili powder
2.00 t Paprika
1.00 t Pepper
0.50 t Accent
2.00 lg Onions,sliced very thin
1.00 t Salt
1.00 t Accent
0.25 t Pepper

Recipe by: 20 Use a 5 qt. crockpot. Place fat in crockpot and melt on HIGH. Add meat and turn to coat with fat. Season meat with mixture of last 3 ingred. Add all other ingred. Cook on LOW for 8-9 hrs.

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Title: Basque Lamb Stew
Categories: Crockpot
Yield: 4 Servings

----- basic stew =======================
1.50 lb lamb shoulder,Boneless
1.00 c Stock
0.75 c Onions,chopped
0.50 T Garlic cloves,crushed
----- this variation ===================
6.00 md Carrots,3/4" pcs
12.00 oz Turnips,3/4" pcs
0.25 t Thyme leaves
0.25 t Rosemary,crumbled
0.50 t Black pepper
1.00 c Chicken stock
2.00 T Flour

You may substitute pork shoulder or beef chuck for the lamb. Use
beef stock for beef, chicken stock for pork or lamb. Basic stew:
Trim meat of fat and cut into 1-1/2" chunks. Bring all ingredients to boil in 4-qt pot, cover tightly, reduce heat, and simmer 2-1/2 hours, until meat is tender. Crockpot directions: pile all ingredients into crockpot and cook all day on LOW. When done: skim off and discard fat. It takes less than 8 minutes to assemble this stew. Then you can pay it little or no attention as it simmers for about 2-1/2 hours. Make multiples of the basic stew, then divide stew into 4-serving portions; refrigerate or in airtight containers for up to 5 days, or freeze for up to 3 months. Thaw in microwave-safe container on defrost or in refrigerator for 24 hours.
To assemble: bring basic stew, vegetables, and spices to boil in
3-qt pot. Reduce heat, cover, and simmer 15 minutes, stirring twice, until vegetables are almost tender. Whisk chicken stock with flour until blended. Stir into stew and simmer, uncovered, 5-7 minutes, stirring occasionally, until gravy is slightly thickened and vegetables are tender. This stew is also good made with beef or pork.

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Beef Diablo
Categories: Crockpot,Ethnic,Meats
Yield: 4 Servings

4.00 lb Pot roast,boneless/beef arm
3.00 Potatoes,peeled/sliced
1.00 Onion,sliced
2.00 T Flour
1.00 T mustard,Prepared
1.00 T Chili sauce
1.00 T Worcestershire sauce
1.00 t Vinegar
1.00 t Sugar

Trim all excess fat from roast. Place potatoes and onion in bottom of crockpot. Make a smooth paste of flour, mustard, chili sauce,Worcestershire sauce, vinegar and sugar. Spread over top of roast (cut roast in half, if necessary, to fit easily). Place roast in crockpot on top of potatoes and onions. Cover and cook on LOW setting for 10 to 12 hours (on HIGH setting for 5 to 6 hours). 4 to 6 servings
(about 3 quarts).

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Brute Force Chili
Categories: Meats,Casseroles,Crockpot
Yield: 1 Servings

E *****

Recipe by: "C. Baden" Approx 1 hour prep time. 2 to 24 hours cooking time. Please note that it won't fit in a 5 quart crock pot without letting it reduce (boil down) overnight. If you buy the Shredded Beef, make sure you let it cook at least 3 hours -- 6 or 12 hours is even better. (I start it the day before and let it cook all night.) This recipe is courtesy of Mike "Brutus" Dratch, former Chili Director at Electro-Sport. I have been tinkering with it ever since 1987... Brown these three ingredients with a little oil in a pan or two. 4-6 lbs Chuck roast. Chop it up into little bite-size pieces. I am now a firm believer in buying the "Shredded Beef" at your
supermarker butcher counter. (Cook as long as possible,like
6 hours or more.) Another alternative is to ask for the
coarse "chili" grind; not all butcher counters will be able
to do this. 1 TB or more Garlic powder. Or a dozen
or so cloves of fresh garlic. I usually just shake in more garlic powder (or fresh garlic from a jar) each time I put more meat in the pan. 1 Medium onion, diced into small pieces. I've been using red onions lately. Drain off the fat, then mix EVERYTHING in your pot: 16 oz can of stewed tomatoes. (A 14.5 oz can will do.) Last time around I used an 8 oz can of Mexican-style and an 8 oz can of Italian-style. 2-3 cup beef broth. We used 2 cans of Campbell's, but you could use bouillon. 1 pkg brown gravy mix 4 TB Cajun Seasoning. (Recipe originally called
for 1 oz California or New Mexico chili powder; New Mexico chili
powder will make the chili very spicy hot.) 2 TB ground Cumin. You'll find cumin and chili powder in the Mexican section, it's often cheaper that way. 1 TB Oregano or Italian Spices. 1tsp black pepper 1 TB Paprika. This is mostly for color. 1 beer Any kind. I used Coors "Cutter" most recently. 1 tbsp brown sugar 7 oz can diced green chilis. This is the larger of Ortega's two can sizes. 1 tsp dry mustard 6-10 yellow chili peppers. They come in a bottle. Cut off the stems, squeeze out most of the seeds, dice them up and throw them in. I used 8 last time around. 1 TB vinegar. We used the vinegar from the chili pepper bottle(above). 1 juice of a lime. Recipe originally called for 1 TB lime or lemon juice. Cook all this for at least two hours over a low fire. If it's not thick enough, thicken it with flour or cornstarch (we used flour); if needs to be thinned, add water or beer. The yellow chili peppers are optional. Obviously, all of these ingredients can be varied to taste. Brutus suggests getting a bottle of hot sauce, such as Tapatio or Louisiana Hot Sauce for those who like it a little spicy. (We got Red Devil La. Hot Sauce, but I didn't use it myself.) Also diced onions and/or shredded cheese on top is
good. (I put some cheddar on top every time.)
Brute Force Chili can trace its origin back to a chili cook-off
winner printed in a newspaper long ago. The current evolution is a guaranteed crowd-pleaser, and can be made as hot & spicy as you like it. "As is" it's a good tasty chili, made for rolling up in tortillas with lots of cheese and whatever else you like to eat your chili with. It should cook for at least 3 hours, 6 hours or overnight if you can spare the time. The longer it cooks, the more tender it gets,however you may get tired of the smell after a day of cooking it. When it's been cooking long enough, the meat gets so tender the chunks are literally falling apart. It's good, though. "Chili" Baden,
Institute for Chili Studies, Box 1792, Redondo Beach CA 90278

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Title: Chinese Country Ribs & Hill Country Ribs
Categories: Crockpot,Meats
Yield: 4 Servings

2.00 c Ketchup
2.00 T Honey
2.00 T White vinegar
2.00 T Soy sauce
0.25 t Five spice powder,(opt.)
1.00 sm Onion,finely,Chopped
2.00 t Fresh ginger,minced
1.00 Garlic clove,minced
1.00 t Cornstarch,dissolved in 1
-t col
4.00 lb Country ribs,,cut into
-individual=20
Hot rice,Cooked

Recipe by: 20 In a 3-1/2 quart slow cooker, combine ketchup, honey, vinegar, soy sauce, five-spice powder, onion, ginger and garlic. Position a broiler rack 6 inches from the source of the heat and preheat the broiler. Broil the ribs turning once, until browned. About 10 minutes. Transfer the ribs to the slow cooker. Stir to coat the ribs with the sauce. Cover and slow cook until ribs are tender, 5-6 hours on LOW. Transfer the ribs to a platter and cover with aluminum foil to keep warm. Skim the fat from the surface of the sauce. In a medium saucepan bring the sauce to a simmer over a medium heat. Cook until reduced to about 1 cup. (6-8 minutes) Stir in the cornstarch mixture and cook just until thickened. Pour the sauce over ribs and serve immeadiately with hot cooked rice. HILL COUNTRY RIBS: Broil the ribs as above. Place in a 3 1/2 qt. slow cooker. Add 1 cut prepared barbecue sauce and stir to coat ribs with the sauce. Cover and= slow cook until ribs are tender, 5-6 hours on LOW. To thicken the sauce,, skim the fat from the surface, pour into
a medium saucepan, and simmer until reduced to 1 cup.

(From Jean Allen - GRDG72B)

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Title: Mary's Hoisin Chicken
Categories: Poultry,Crockpot
Yield: 6 Servings

6.00 Chicken breast halves
-without skin
0.25 c Hoisin sauce
0.25 c Plum sauce
0.25 c Soy sauce
1.00 md Piece fresh ginger root
-thinly,Sliced
1.00 Lime,juice of *
3.00 T Cornstarch

Mix all the ingredients (except chicken) in a bowl. Add chicken;
coat well and put it all in a crockpot. Cook 5-6 hours on low. Serve with rice.

Recipe by: Mary Spero

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Orange Glazed Chicken Breasts
Categories: Crockpot,Main dish,Poultry,Low-cal
Yield: 6 Servings

6.00 oz Orange juice,frozen
-concentrate --,Undiluted
0.50 t marjoram,Dried
6.00 Chicken breasts without
-skin -- excess fat
Removed
--,Boneless
0.25 c Water
2.00 T Cornstarch

Recipe by: Rival Crockpot Combine thawed orange juice and marjoram in shallow dish. Dip each breast in orange juice mixture and put in Crockpot. Pour remaining sauce over breasts. Cover; cook on Low 7 - 9
hrs (HIgh: 4 - 5 hrs). These are EXCELLENT!! Entered into MasterCook II and tested for you by Reggie Dwork reggie@reggie.com According to
their info: Cal 188 Fat 1g Carb 16g Chol 64mg Prot 26g Sodium 73mg

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Title: Sacramento Beef Pot
Categories: Crockpot,Meats
Yield: 8 Servings

4.00 lb Roast
Chuck)
1.00 md Onion,sliced
6.00 md Potatoes,halved
6.00 sm Zucchini,sliced
1.00 Red pepper,sliced in rings
1.00 c (or beef broth),Red Wine
2.00 t Salt
0.25 t Pepper
1.00 Bay leaf
3.00 T Flour
0.33 c water,Cold

1. Trim all excess fat from meat. Brown beef in its own fat in a large skillet; remove and set aside. Drain all but 2 tablespoons fat from skillet. Saute onion until soft in fat. 2. Place meat, sauteed onion, potato, azucchini, red pepper rings, wine, salt,pepper and bay leaf in slow cooker; cover. 3. Cook on low for 10 hours or on high for 5 hours, or until meat is tender when pierced with a fork. Place meat and vegetables on heated platter and keep warm/ 4. Turn heat control to high. Combine flour and water in a cup;pour into liqudid in slow cooker; cover. Cook 15 minutes; pass sauce separately in heated gravy boat.

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Title: Thai Lemon Grass Chicken
Categories: Poultry,Crockpot
Yield: 1 Servings

3.00 lb Chicken and patted,Cleaned
-dry
1.00 c Water
1.00 sm Onion,minced fine
2.00 T Red pepper flakes
10.00 6" pieces of lemon grass
-stalk
Salt & pepper,To Taste
0.50 c Heavy cream
1.00 lb Fresh mushrooms,sliced thin

Stuff half the lemon grass shoots into the chicken cavity. Put the chicken in the crockpot. Dump the rest in and cook on low for 4 to 6 hours until the chicken is fork tender. Season with salt and black pepper to taste. Serve with rice and vegetables.
Save the stock for soup. If you prefer a creamier soup you can add sour cream to get the desired consistency or if you like more
authenticity, try coconut milk.

Formatted on July 4, 1996 by Jamie Calton.

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[rottiedogs]

Mini Pineapple Upside Down Cakes
Submitted by brianjwood on March 15, 2007 at 9:41 am

DESCRIPTION
Mini Pineapple Upside-Down Cakes

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
For Shaboom, a great Lady
Cheers, Brian

MINI PINEAPPLE GINGER UPSIDE-DOWN CAKES

This dessert could double as a sweet muffin which would be a great addition to any brunch.
Preparation time: 20 min Baking time: 20 min
Yield: 12 mini cakes

Topping Ingredients:
1/2 cup firmly packed brown sugar
1 (8-ounce) can pineapple tidbits, well-drained
3 tablespoons butter, melted

Cakes Ingredients:

1 1/3 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 tsp baking powder
1 tsp ground ginger
1/2 tsp salt
1/4 tspbaking soda
1 (8-ounce) container plain yogurt
1/4 cup butter, melted
1 egg, beaten

Toppings Ingredients:

Heavy Whipping Cream, whipped, if desired
Maraschino cherries, if desired

Heat oven to 375°F. Combine all topping ingredients in small bowl. Place 1 tablespoon topping mixture into each greased 1 1/4-inch deep muffin cup.
Combine flour, brown sugar, baking powder, ginger, salt and baking soda in large bowl. Add 1/4 cup butter, yogurt and egg; mix well.
Spoon batter over topping mixture in muffin cups. Bake for 20 to 25 minutes or until tops are golden brown. Cool 3 minutes. Immediately turn onto serving plate. Serve warm. Top with whipped cream and cherry, if desired.
TIP: Baking soda, in addition to baking powder, is used for leavening quick breads that include acidic ingredients such as brown sugar, molasses, yogurt, sour cream or buttermilk. The alkaline baking soda reacts with these acidic ingredients to create bubbles of carbon dioxide causing the batter to rise.
TIP: If using shallow muffin pan, recipe will make 15 mini cakes. Bake for 15 to 20 minutes or until tops are golden brown.

[rottiedogs]

Middle East And North African Miscellany
Submitted by brianjwood on May 05, 2004 at 2:54 am

DESCRIPTION
Middle East & North African Miscellany

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Okra W/ Dried Fruit
Categories: Sidedishes
Yield: Servings

1/2 lb okra,chopped
1/2 small onion,peeled and
-finely chopped
1 t oil
1 T water
1 1/2 c dried fruit (about 8 oz.
prunes,apricots, raisins,
-etc.)
1/2 c prune juice
1/2 c tomato juice
1/4 lemon,minced (rind and
-fruit)

[Note: Source: Debra Wasserman, Recipes from The Lowfat Jewish
Vegetarian ]
Stir-fry okra and onion with oil and water in a large frying pan for 5
minutes over medium heat. Add dried fruit, juices, and lemon. Simmer 15
minutes, stirring often. Serve warm or chilled.

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MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Moroccan Spiced Monkfish
Categories: Fish&Game
Yield: 4 - Servings

2 lb Monkfish
2 tbs. Finely Chopped fresh
-Coriander
1/2 t Chilli Powder
2 ea Garlic finely chopped or
-crushed
1 tbs. Lemon (or Lime ) Juice
2 t ground Cumin
1 glass white Wine
2 oz Butter

[Note: Lior's Kitchen Talk ]
Cut the Monkfish into 1" Cubes. Mix the Coriander, Cumin, Chilli,
Garlic and
Lemon juice together to make a paste. Heat some Sunflower oil in a
large non
stick pan. When this is sizzling add in the monkfish and fry quickly
until
it browns. Add in the Coriander paste to the pan and stir about the
coat the
fish. Throw in the glass of wine and let it come to a quick boil.
Reduce the
heat to the minimum and drop in the butter in bits shaking the pan all
the
time to make a sauce. Serve this immediately with some Couscous and
maybe a
simple green salad.

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MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Simmered Spiced Lamb
Categories: Meat Dishes
Yield: Servings

1 -2 tsp crushed red pepper
1 t ground turmeric
1 t ground ginger
1 t ground cinnamon
1/2 t salt
2 lb of boneless leg of lamb (or
-beef ) cut
-into 1 to 1 ý inch pieces
-(or
four pounds of meat with
-bones)
2 T olive oil
2 large onions,chopped
3 ea of garlic,minced
2 large cans of beef broth
-(14 1/2
-ounces each,or beef
-bouillon with
-water)
1 T cornstarch
2 T cold water
1 c of pitted dates
cooked white rice
1/4 c of toasted slivered almonds
-(optional)

[Note: Lior's Kitchen Talk ]
In a mixing bowl combine the spices and salt. Coat the meat with the
seasoning mixture. In a large, heavy skillet heat oil over medium-high
heat.
Brown the meat, in the hot oil. Add onions and garlic, and stir to
combine.
Pour the broth over all. Bring to a boil. Then, cover and simmer on the
lowest heat for a couple of hours or till the meat is tender. Skim fat
from
the surface of the juices. Stir cornstarch into the cold water; add to
meat
in the pan and stir. Add the dates, and stir to combine. Cover and
simmer
another 15 minutes or till mixture is slightly thickened and bubbly.
(This
recipe is also delicious when made in a crockery cooker.) Serve hot
over
white rice and garnish with toasted almonds.

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Sayadiya - Egyptian Fish Pilaf

4 Fish Fillets (approx. 6 oz. each), firm flesh fish, such as bass, sole, or similar
1 oz. lemon juice
salt to taste
white pepper to taste
2 oz. milk flour sufficient to cover fish
3 oz. salad oil
12 tomato slices, 1/4" thick
12 onion slices, 1/8" thick
4 portions pilaf (rice)
1-1/3 oz. pine nuts
toasted yogurt

Season fish fillets with lemon juice, salt and pepper. Dip in milk; cover with flour. Shake off excess and saut? In oil over medium heat. Lightly saut? tomato and onion slices. Arrange pilaf on a platter(s). Place fish on top of rice. Place alternating slices of tomato and onion on top of fish, using three slices each of tomato and onion per portion. Sprinkle with pine nuts. Garnish with parsley or watercress. Serve yogurt as an accompanying side dish.

Koofteh Nokhod-chi - Persian

ground lamb (or beef), 500 grams
chickpea flour, 300 grams
onions, two regular
fresh lime juice (or vinegar), one cup
sugar, 3-4 spoons
cooking oil
saffron, 1/2 teaspoon
salt
black pepper

Dissolve half of saffron in a cup of hot water and add with salt, pepper and chickpea flour to ground lamb (or beef) and mix well. If necessary, gradually mix in some more water so that the mix does not stick to the hand.

Slice onions and fry in oil until golden. Add five glasses of water and some salt and bring to boil. Make 3-4 cm balls from the mix and fry in oil for about 10 minutes over medium heat. Transfer balls to boiling water and add lime juice (or vinegar), sugar and the rest of saffron, and cook over medium heat for 15 minutes.

[rottiedogs]

Mexican Pineapple Pudding
Submitted by brianjwood on August 02, 2002 at 6:13 am

DESCRIPTION
Mexican Pineapple Pudding

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
From the same source as the Red Snapper dish, so I have no mame for attribution

This luscious dessert is the perfect topper to a "Classic Mexican" menu. You
can make just the pudding, with or without the sherry, or you can dress it up as
I have here. Either way, es muy delicioso.
Pineapple Pudding
12 ladyfingers, split horizontally (or pound cake, sliced ¼ inch (5 mm) thick)
Apricot jam
2 cups (500 ml) finely chopped fresh (if possible) or canned pineapple
1/2 cup (125 ml) blanched almonds, ground in a food processor or blender
4 egg yolks, lightly beaten
1/2 cup (125 ml) sugar
1/2 cup (125 ml) dry sherry (optional)
1/4 tsp (1 ml) ground cinnamon
1/2 cup (125 ml) sour cream
1/4 cup (60 ml) toasted slivered almonds
Combine the pineapple, ground almonds, egg yolks, sugar, half (1/4 cup, 60 ml)
of the optional sherry, and cinnamon in a saucepan. Cook over low heat, stirring
constantly, until the sauce has thickened. DO NOT BOIL. Set aside to cool.
Spread a thin layer of apricot jam on the ladyfingers or pound cake. Place half
in the bottom of a serving dish and sprinkle with half the remaining sherry.
Spread half the pineapple mixture on top. Repeat. Chill for at least one hour,
and spread a layer of sour cream on top. Garnish with the toasted almonds.
Serves 4 to 6.

[rottiedogs]

Meringues With Crushed Raspberies
Submitted by brianjwood on August 02, 2002 at 2:21 am

DESCRIPTION
Meringues With Crushed Raspberies

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Meringues With Crushed Raspberries

7 - –8 oz raspberries; caster (fine) sugar to taste; 7 - 8 oz double (heavy) cream; 16 small meringues (these come next!)

Crush half the raspberries with the back of a fork in a bowl. It tart, add a tsp of caster sugar, or to taste, and mix well. Fold in the rest of the berries gently, and put aside. Whip the cream lightly until it forms peaks. Coat the flat base of one meringue with the cream, cut the tip off a second meringue, so it stands flat, and add a spoonful of cream to the flat base. Add a teaspoon of the raspberries onto the cream, and carefully pop the first meringue on top. Repeat 8 times, or less if you keep tasting.

[rottiedogs]

Ma’s Spotted Dick
Submitted by brianjwood on February 27, 2007 at 4:53 pm

DESCRIPTION
Ma's Spotted Dick

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Ma's Spotted Dick ( OE, a childhood favourite too)

12 oz plain flour (ap or weaker, maybe cake flour); 6 oz beef suet finely chopped (or vegetable suet); 1 tsp baking powder; 1/2 - 1 tsp salt; 1/3 to 1/4 cup raisins or currants; cold water to mix.

Method, sift the flour, salt and baking powder into a bowl. Add the suet and currants (n.b it helps to lightly flour the currants first), and mix in thoroughly. Pour cold water in gradually and mix into a fairly stiff dough. Form it into a roll, and wrap in a cloth (a tea cloth works, or any clean, plain material, maybe several layers of fine mesh muslin) that has been well dredged with flour on the inner side. Secure it well with string, or pin it together with a safety pin ? that?s what my mum used! Immerse in boiling water and simmer for about 2 hours 15 minutes. Lift out, unwrap, and serve with Lyle?s Golden Syrup (a ?must? for me!), or custard, or jam even.

You can add chopped dates; or cherries even,instead of currants but it isn't true Spotted Dick, and any Cockney would spit it out, probably!

The currants can be left out and it is then a Suet Pudding?

It can be put into a basin, on a rack in a large pan, and steamed instead of boiled in a cloth. This works fine, and tastes fine, but you lose the lovely, translucent succulence of the boiled version. Steam a bit longer in this case, say 3 1/2 hours.

To those of you wrinkling the nose and saying 'yeuk', I guarantee most husbands and kids will love it!

[rottiedogs]

Ma’s Lardy Cake
Submitted by brianjwood on May 05, 2004 at 7:43 am

DESCRIPTION
Ma's Lardy Cake

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This traditionally was made in England at harvest time. It is a favourite boyhood memory, waiting for it to come out of the oven for Sunday Tea!

@@@@@
British Lardy Cake

1 lb white bread flour
? oz lard
1oz caster sugar
1/4oz fresh yeast OR
1 ? tsp instant/rapid rise yeast
1 tsp salt
? pint tepid water
For the filling
3oz lard
3oz soft, light brown sugar
4oz currants
3oz sultanas
1 oz mixed chopped peel
1tsp mixed spice
For the glaze
2tsp light veg oil
1 1/2tbsp caster sugar

Method: Sift flour and salt into bowl and rub in the lard, then add the sugar and instant yeast. Slowly add the water and mix to a light dough.(If using fresh yeast, dissolve in the tepid water and leave 15 mins or so for it to froth up, then proceed as above) Put onto a floured surface and knead for 9 ? 10 minutes until smooth and elastic. Put the dough to rise under a bowl, or lightly oiled cling film, until doubled in volume, maybe 1 hour.
Put back onto floure surface when risen, knock back, and knead another 2 ? 3 minutes, then roll into a rectangle about ? inch thick. Using half the 3oz of lard, cut into small lumps and spread over the top 2/3rds of the dough. Now sprinkle over the same area with half the 3oz sugar, half the dried fruits and peel, and half the spice. Fold the bottom 1/3rd up and over, the top 1/3rd down to make a ?sandwich? and seal the edges well. Turn the dough ? and repeat the process, sealing well at the end. Now roll out gently to fit a 10? x 8? shallow tin (greased well previously) and put in place. Cover with lightly oiled film and leave to rise in warm spot until doubled in size, maybe ? hour. Preheat your oven to 400F/200C. Brush the oil over the ?cake?, and sprinkle with caster sugar. Lightly cut a crossed pattern on the top, at 1? intervals, then bake in the centre for 35 ? 40 minutes, until golden brown. Put out onto a wire rack to cool a bit. Best served while still warm, but cold tastes good too. For those who are interested this was usually baked as a harvest cake in England, and is one of my all time boyhood favourites, a Ma?s Special Treat! ON NO ACCOUNT substitute butter or marge for the lard, it will be totally disappointing.
@@@@@

[rottiedogs]

Ma’s Bread Pudding
Submitted by brianjwood on September 15, 2005 at 4:22 am

DESCRIPTION
Ma's Bread Pudding

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Ma?s Bread Pudding (Old English)

8 oz of stale bread; 4 oz raisins, currants or sultanas, the latter being my favourite; 2 oz beef suet, finely chopped (you can use vegetable suet, it isn?t quite as good); 2 oz white sugar, or 3 oz Demerara sugar; 1 egg; milk to moisten; a good pinch of nutmeg (1/4 tsp).

Method: Break the bread up into smallish pieces, cover with cold water and soak for ? hour. Strain, squeeze out to dry. Beat the lumps out with a fork, and then stir in the sultanas (or alternative), suet, sugar and nutmeg, and mix thoroughly. Add the egg, lightly beaten first, and as much milk as necessary to make the mixture moist enough to drop easily from a spoon. . Place into a suitably sized pie dish, well greased with butter and bake gently for about 1 hour. When done ( a skewer inserted in the middle comes out clean), turn out onto a hot dish, and dredge with sugar. Can be served with custard, preferably home made, but is at its delicious best eaten cold next day.

[rottiedogs]

Maple Syrup Corn Bread
Submitted by brianjwood on November 17, 2002 at 11:53 am

DESCRIPTION
Maple Syrup Corn Bread

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Maple Syrup Corn Bread
Categories: Bread,Osg1966
Yield: 1 Servings

1 1/8 c Corn meal,yellow
1 1/8 c Wheat flour
3 t Baking powder
1/2 t Salt
1/3 c Maple syrup
1 Egg,well beaten
1 c Milk,sweet
3 T Shortening

Add shortening to syrup. Mix all ingredients. Pour into shallow,
well greased pan. Bake 20 minutes in hot oven. Cut into squares and serve
hot. Note: Hot oven is 400 - 450 F. Source: Grace I. Peebles, Medina
Grange, Medina County, OH

[rottiedogs]

Maple Glazed Pork Chops And Apple Ginger Chutney
Submitted by brianjwood on November 17, 2002 at 12:01 pm

DESCRIPTION
Maple Glazed Pork Chops & Apple Ginger Chutney

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Spicy Maple Glazed Pork Chops With Apple Ginger Chutney
Categories: Main Dish
Yield: 8 Servings

----- SAUCE ==========================
8 c chicken stock
6 oz concentrated Granny Smith
-Frozen
apple juice
1/4 c dark brown sugar -
-(tightly),Packed
8 ea black peppercorns
Salt,to taste
----- MAPLE GLAZE ====================
1 1/2 c maple syrup
1/4 c prepared horseradish,drained
2 T ancho chile powder
----- PORK CHOPS =====================
1/2 c ancho chile powder
1/2 c pasilla chile powder
1/2 c garlic,Chopped
1 center-cut pork loin - (9
-bones)
Salt,to taste
Freshly-ground black pepper
-to taste
----- APPLE GINGER CHUTNEY ===========
2 T butter,Unsalted
1/2 c coarsely red onion,Chopped
1 T jalapeño,Minced
2 T finely-diced ginger
2 md oranges,zest removed,
and finely,flesh cut into
-segmen,Sliced
2 c fresh orange juice
1/2 c red wine vinegar
1/2 c light brown sugar
2 T honey
6 md Granny Smith apples,peeled,
-cored,
and thinly sliced,Halved
2 T cilantro,Chopped
2 T finely-diced red pepper
Salt,to taste
Freshly-ground black pepper
-to taste

Sauce: Combine the stock, apple juice, sugar and peppercorns in a medium saucepan over high heat and reduce to 3 cups. Season to taste with salt and strain through a fine strainer.

Maple Glaze: Mix all ingredients until well combined.

Pork Chops: Preheat oven to 400 degrees. In a small bowl, combine the chile powders and garlic. Season the pork loin to taste with salt and pepper and rub all surfaces with the chile mixture.

In a large roasting pan, roast the loin until medium-rare, about 40 minutes. When cool enough to handle, cut between the bones into 8 chops.
In a heavy-ridged grill pan, sear the chops 3 minutes on each side until grill marked. Place on a serving platter and brush with Maple Glaze. Serve with Sauce and Apple Ginger Chutney on the side.

Apple Ginger Chutney: In a large saucepan over medium heat, melt the butter and saute the onion and jalapeo until the onion is translucent. Add the ginger, orange zest, orange juice, vinegar, brown sugar and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce the heat to low, add two thirds of the apple slices, and cook until the fruit is just tender. Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool to room temperature. Mix in the cilantro, red bell pepper and salt and pepper to taste.

This recipe yields 8 servings.

Source:
"HOT OFF THE GRILL with Bobby Flay - (Show # HG-1B34) - from the TV
FOOD NETWORK"
S(Formatted for MC6):
"04-22-2002 by Joe Comiskey - jcomiskey@krypto.net"

-----

[rottiedogs]

Maple Glazed Chicken Breasts
Submitted by brianjwood on November 17, 2002 at 12:15 pm

DESCRIPTION
Maple Glazed Chicken Breasts

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Title: Maple Baked Chicken Breasts
Categories: Poultry,Ethnic
Yield: 4 Servings

4 Chicken breasts,single
1 t Savory,dried
1/4 c Flour,all purpose
1/2 t Thyme,dried
-Salt & black pepper,Ground
1/4 t Sage,dried
2 T Butter
1 Onion,sliced
1/2 c Maple syrup
1/2 c -Water

Poitrine de Poulet au Sirop D'Erable

Chicken and pork are often baked or braised in maple syrup in the Beauce.( a Francophone region of Canada)
This easy recipe for chicken breasts can also be used with a whole cut-up broiler-fryer chicken. It's from the collection of Jeanne d'Arc Nadeau,long-time proprietor of Le Danube Bleu reception hall in St. Marie and a cookbook author.
Dredge chicken pieces in flour seasoned with salt and pepper to taste. In a heavy, flameproof casserole, heat butter until bubbling and brown the chicken pieces. Pour maple syrup over chicken. Sprinkle with savory, thyme and sage. Arrange onion slices on top of chicken pieces. Pour water into the bottom of the casserole. Bake, uncovered in 350F oven for 50 to 60
minutes or until tender, basting occasionally with pan juices. SERVES: 4

SOURCE: _A Taste of Quebec_ by Julian Armstrong

[rottiedogs]

Maple Desserts For Kathy (5 1/2)
Submitted by brianjwood on November 17, 2002 at 12:28 pm

DESCRIPTION
Maple Desserts For Kathy (5 1/2)

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Grand Prize Winning Maple Walnut Mousse Pie
Categories: Pies,Desserts
Yield: 8 Servings

3 Eggs,separated
1/8 t Salt
3/4 c Maple syrup
2 c Kool whip
1 c Walnut meats,chopped
2 T Semi-sweet chocolate,shaved
1 Chocolate crumb pie shell

Beat egg yolks until lemon colored.Add salt and maple syrup. Cook in top of double boiler until yolk mixture thickens.Cool. Beat egg whites until stiff.Combine maple mixture,egg whites, and 2/3 of the Kool Whip,using a folding motion.Fold in 3/4 cup of the nut meats.Scrape into baked pie shell.Cover with remaining whipped topping.Sprinkle with remaining nut meats and chocolate shavings.Freeze for a minimum of four hours.

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Maple Apple Pie
Categories: Pies,Desserts
Yield: 6 Servings

1 -------------c--------------
2 c Unbleached flour
1/2 t Baking powder
1 t Salt
2/3 c Crisco shortening
1 T Maple syrup
1 ----------apple f-----------
7 c Apples,peeled and sliced
3/4 c Maple syrup
2 T Cornstarch
1 -----------nut m------------
1/2 c pecans,Chopped
2 T Maple syrup
1 t Butter

7 to 8 T cold water Preheat oven to 375 degrees.For crust,combine flour,baking powder and salt in large mixing bowl.Cut in Crisco shortening with pastry blender or 2 knives until mixture is uniform.Sprinkle water in,1 tbsp. at a time, until dough forms a ball.Divide dough into 2 equal parts. On lightly floured surface,roll bottom crust into circle 1/8"
thick and 1/2" larger than and inverted 9" pie plate. Gently, ease crust into greased plate,being careful not to stretch dough.Trim edge even with plate. For filling,microwave apple slices on high for 2 minutes.Stir; repeat procedure twice or until apples begin to soften.Set aside. In separate
microwaving bowl,combine maple syrup and cornstarch. Microwave 2
minutes;stir. Repeat procedure until mixture starts to thicken. Add the thickened mixture to apples.Toss lightly until apples are well coated; set aside to cool.Spoon cooled Apple filling into unbaked pastry shell. For nut filling,combine pecans,syrup and butter in microwaving bowl.Microwave on high 1 minute,stir and continue to microwave an additional minute on medium
setting. Stir to break up mixture. Spread nut mixture on top of apple filling. On lightly floured surface,roll out top crust the same as bottom.Carefully,lift top crust onto filled pie;trim 1/2" beyond edge of pie plate.Fold top edge under crust.Crimp edges or flute as desired. Slit top crust with knife to allow steam to escape.Bake @ 375 degrees for about 60
minutes or until apples start to bubble.Brush top of pie with maple syrup;continue to bake an additional 5 minutes.

-----

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Title: Maple Butter Spread
Categories: Spreads
Yield: 8 Servings

1/4 c Soft butter (or margarine)
1/2 t Maple flavoring

Stir to combine. Enough for 8 slices. Use maple butter for pockets.
Use with pork, ham or sweets.

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Maple Pecan Pumpkin Pie
Categories: Pies,Desserts
Yield: 8 Servings

1 -----------shell------------
1 15 oz. pkg. pie crust
1 t Flour
1 ----------filling-----------
1/2 c Sugar
1 t Cinnamon
1/2 t Salt
1/4 c Raisins
1/4 c pecans,Chopped
2 c 16 oz. cans pumpkin filling
1 1/2 c Evaporated milk
1 t Maple syrup
2 Eggs,slightly beaten
1 ----------topping-----------
1 c Whipping cream
2 T Powdered sugar
1/2 t Maple syrup
1 Ecan halves

Prepare pie crust,according to package directions,for one crust
pie.Refrigerate remaining pie crust for later use.Heat oven to 425 degrees.Place prepared crust into a 10" tart pan with removable or a 9" pie pan.Press in bottom and up sides of pan. Trim edges,if necessary. In a large bowl,combine all filling ingredients;blend well. Carefully,pour into pie crust lined pan.Bake for 40 to 50 minutes or until knife inserted
in center comes out clean.Cool.In a small bowl,beat cream until soft peaks form.Blend in powdered sugar and maple flavor; beat until stiff peaks form.Spoon or pipe over filling.Garnish with pecan halves.Store in refrigerator.

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Maple Syrup Tart
Categories: Desserts,Ethnic
Yield: 1 Servings

1 1/2 c Maple syrup
1/4 c -Cold water
1 c Whipping cream
1 Pie shell,9",baked, crust
1/4 c Cornstarch

Rich and simple, this delectable pie recipe belongs to Rose-Aime
Dumais, who runs a maple syrup operation, Erabliere Dumais, at St. Alexandre near Riviere du Loup.

In saucepan, combine maple syrup and cream. Blend in cornstarch and water together until smooth. Bring filling to a boil over medium heat and cook for 2 minutes, stirring constantly until thickened. Pour filling into baked pie shell and let cool until set. SERVES 6-8

SOURCE: _A Taste of Quebec_ by Julian Armstrong

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Maple Tourlouche ( Upside Down Cake)
Categories: Cakes,Canadian
Yield: 1 Servings

1 c Maple
2 t Baking powder
1 T Butter,softened
1/8 t Salt
3 T Sugar
1/4 t Nutmeg (or cinnamon)
1 Egg
1/2 c Milk
1 c Flour,all purpose
1/4 c Nutmeats,finely chopped (op

Bring syrup to a boil and pour into a generously buttered 8 by 8 by 2 baking dish. Let stand in a warm place, With a large spoon beat butter, sugar and egg together until creamy. Mix remaining dry ingredietns and add with the milk to the creamed mixture, stirring until well blended. Place as four large balls into hot syrup, then stretch dough with two forks until all
are joined together. This is easy because the dough gets soft when it comes in contact with the hot syrup. If using nut meats, add them to the hot syrup.
Bake at 350 degrees for 30 minutes. Tastes great with ice cream or whipping cream, served warm. From a recipe by Mme. Jehane Benoit. in _The Canadiana Cookbook_

[rottiedogs]

Maple And Buttermilk Loaf
Submitted by brianjwood on December 11, 2004 at 12:34 pm

DESCRIPTION
Maple & Buttermilk Loaf

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Title: Maple & Buttermilk Loaf
Categories: Breads & Baking
Yield: 1 Loaf

225 ml (1 cup) Buttermilk
2 T Water
1 Egg,medium, beaten
2 T melted
3 T syrup
1 1/2 t Salt
250 gm (1 1/2c) White bread flour
250 Softgrain White Bread Flour
* If Unavailable Use Strong
-White
1 1/2 t Instant yeast

ABM
Put ingredients in pan in order specified for your bread machine. Set to basic white programme. When baked, remove loaf from pan and stand on cooling rack 30 mins.

Traditional
Put flour, salt & yeast in a bowl and mix to a soft dough with the syrup, butter, egg water & buttermilk. Turn onto a floured surface and knead for 10 mins. Shape as desired and put into an appropriate greased tin. Prove until doubled in size. Place in preheated oven at 220C/425F and at once reduce temp to 200C/400F and bake for 25 - 30 mins. When done the loaf should sound hollow when tapped on the bottom.
Cool on wire rack before slicing.

[rottiedogs]

M Breads Selection For Petra
Submitted by brianjwood on November 25, 2002 at 8:25 am

DESCRIPTION
M Breads Selection For Petra

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
A general selection to enjoy
Cheers, Bugsy

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Maple Honey Wheat Bread
Categories: Fat-Free,Bread,Sandwiches,Abm
Yield: 20 Servings

1 3/8 c Milk (or water)
1 T Fruit juice concentrate
(white grape (or apple
-juice))
1 T Honey
1 T Maple syrup
1 1/2 t Salt
1 c Bread Flour
2 c Whole wheat flour
1 1/2 t Yeast

DIRECTIONS: Place all ingredients in baking pan. Use either
RapidBake or regular whole wheat mode. This recipe is for Panasonic
65P, be sure to adjust for other machines as necessary.

Original recipe from files of Alice in Houston

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Maple Prune Nut Bread
Categories: Breads/Rolls
Yield: 0 Servings

----- MEDIUM 1 1/2 lb LOAF ===========
1 c water,plus
2 T water
1 T butter
1 t salt
1 t maple extract,not syrup
2 1/4 c bread flour
3/4 c whole-wheat flour
1/3 c walnuts,toasted
1/3 c pitted prunes,Chopped
3 T dry milk
4 t sugar
2 t bread machine yeast

Place all ingredients in your machine in the order recommended by
your machine's manufacturer. Select the Basic/White cycle and press
start.
This recipe yields 1 loaf.

Source:
"The Bread Machine Digest at http://www.sonic.net/webpub/"
S(Formatted for MC5):
"10-18-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Maple Syrup Spice Bread
Categories: Breads/Rolls
Yield: 0 Servings

----- LARGE 1 1/2 lb LOAF ============
1/2 c raisins
3/4 c milk
1/2 T maple syrup
2 T butter
1 egg
2 1/2 c bread flour,plus
2 T bread flour
1/4 c powdered sugar
1 T grated orange peel,Dried
1/2 t nutmeg
1 t cinnamon
1 1/2 t yeast

Add all ingredients according to manufacturer's directions. You may
add raisins after the beep if you machine allows it.
This recipe yields 1 loaf.

Source:
"CD Kitchens (Bread Machine Collection) at http://www.cdkitchens.com"
S(Formatted for MC5):
"10-15-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Mendenhall Sourdough Gingerbread
Categories: Desserts
Yield: 4 Servings

1 c Active Sourdough Starter
1/2 c Hot Water
1/2 c Molasses
1/2 t Salt
1 t Baking Soda
1/2 c Brown Sugar,Firmly Packed
1 Large Egg
1 1/2 c Unbleached Flour
1 t Ginger
1 t Cinnamon
1/2 c Shortening

Cream brown sugar and shortening and beat. Then add molasses and
egg,
beating continuously. Sift dry ingredients together and blend into hot
water. Then beat this mixture into creamed mixture. As the last step,
add
the sourdough starter slowly, mixing carefully to maintain a bubbly
batter.
Bake in pan at 375 degrees F for about 30 minutes or until done. Serve
with ice cream or whipped cream while still hot if possible.

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Michell Jenny's Challah
Categories: Breads/Rolls
Yield: 0 Servings

7/8 c water
1/2 T salt
1/4 c honey
2 eggs
1/4 c butter (or margarine )
-melted
4 c all-purpose flour
2 t yeast

Place water, salt, honey, eggs, melted butter or margarine, flour,
and yeast in order given into the bread machine. Set the machine to
Dough cycle, and start.
Remove dough from the machine after first rising. Divide dough into
three or four equal pieces. Braid the pieces, and tuck the ends under.
Place on a greased baking tray. This bread can also be made in a 9-
by 5-inch greased loaf pan. Allow to rise until doubled in size.
Bake at 350 degrees for 35 to 45 minutes. Bread is done when the crust
is golden brown.
This recipe yields a 2 pound loaf.

Source:
"Bread Recipe.Com (ABM recipe collection) at
http://www.breadrecipe.com"
S(Formatted for MC5):
"10-19-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Middle America Raisin Nut Bread
Categories: Breads/Rolls
Yield: 0 Servings

----- MEDIUM 1 1/2 lb LOAF ===========
1 c water,plus
2 T water
1 T butter
1 ea egg
1 t lemon juice
1 1/2 t salt
1 T brown sugar
2 1/2 c bread flour
1/2 c whole-wheat flour
3 T wheat germ,toasted
4 T powdered milk
2 1/2 t active dry yeast
1/3 c raisins
1/3 c walnuts,chopped

Place all ingredients (except the raisins and walnuts) in your
machine in the order specified by your machine's manufacturer. Select
the basic/white cycle and press start. If your basic/white cycle
doesn't have an add ingredients beep, use the cycle that does or turn
on the add ingredients beep. Otherwise add the raisins and walnuts
during the last 10 to 15 minutes of the final knead cycle.
This recipe yields 1 loaf.

Source:
"The Bread Machine Digest at http://www.sonic.net/webpub/"
S(Formatted for MC5):
"10-18-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Molasses Doughnuts Abm
Categories: Desserts,Breads,Kooknet,Cyberealm
Yield: 16 Servings

3 T Shortening
3 Eggs
1/2 c Molasses
1/2 c Water
1/2 t Salt
2 t Baking Powder
4 T Buttermilk,dried
1 t Ginger
2 t Cinnamon
3 3/4 c Flour
1 1/2 t Yeast
1/2 c Powdered Sugar,or
1/2 c Granulated Sugar

Make sure all ingredients are at room temperature. Place the first
11
ingredients in the machine. Program for knead and first rise and press
start. The dough will be just a little sticky; a tiny amount will
stick to your finger. It does hold some shape while kneading. Flour
your work surface and rolling pin. When the cycle is complete, turn
the dough out onto the floured surface and let it sit for 10 minutes.
Roll the dough to 1/3" thick. Use enough flour to keep the dough from
sticking. Cut doughnuts with cutter.

Place the doughnuts on a greased baking sheet and cover with a clean
towel. Let rise for 1 hour, or until doubled in bulk. Heat 1 1/2 to
2" of oil in saucepan or deep fryer. Use a thermometer to help keep
the temperature constant. Fry 2 to 3 doughnuts at a time. Fry them
for 2 to 3 minutes, turning frequently and spooning the hot oil over
them. Remove with slotted spoon and drain on paper towels. Check the
first few for doneness. Shake the warm doughnuts, 3 or 4 at a time,
in a sturdy paper bag with sugar in it.

Source: Desserts from your Bread Machine Typed by Meg Antczak, Fido
Coking Conference 07-19-95 Revised for Meal-Master Format by
Katherine Smith

-----

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Title: Multigrain Sourdough Bread Abm
Categories: Cyberealm,Breads
Yield: 1 Servings

2 t Dry yeast
3/4 c Rye flour
2 c Whole wheat flour
1 1/2 c Bread flour
3 T Wheat germ
3 T Oat bran
1/2 c Corn meal
2 T Gluten
3 T wheat,Cracked
1 t Salt
4 T Molasses
3 T Olive oil
1/2 c Sourdough starter
2 c water,Warm

Add the ingredients in the order listed. Select White Bread. Press
Start.

Originally posted by Sharon Stevens. Reposted by Joel Erlich

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Multigrain Loaf Abm
Categories: Kooknet,Breads
Yield: 1 Servings

13 oz Water
1 T Margarine (or Butter)
-softened
1 c Bread Flour
3/4 c Whole Wheat Flour
2/3 c Seven-Grain Cereal
2 T Brown Sugar,Packed
1 t Salt
2 t Bread Machine Yeast

Measure carefully, placing all ingredients in bread machine pan in
the
order recommended by the manufacturer.

Select Whole Wheat or Basic/White cycle. Use Medium or Light crust
color. Remove baked bread from pan and cool on wire rack.

Per 2 oz. slice: Calories 140, protein 4g, Carbohydrate 27g, fat 2g,
Cholesterol 0, Sodium 270mg

From: "Bread Machine Recipes" by Gold Medal Book #6 Submitted By
MICHELLE HOWE On 1995-07-30,1903 Posted by Katherine Smith,
Kook-Net: The Shadow Zone IV - Stinson Beach, CA

-----

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Title: Mustard Wheat Rye Sandwich Bread
Categories: Breads/Rolls
Yield: 0 Servings

1 c warm water,(110 degrees)
1/2 c Dijon mustard
2 T olive oil

1 1/2 tablespoons molasses
2 cups unbleached white flour
2/3 cup rye flour
2/3 cup whole-wheat flour
1 1/2 tablespoons gluten
2 1/2 teaspoons active dry yeast

Place all the ingredients in the bread machine pan in the order
suggested by the machine's manufacturer. Select Basic or White Bread
setting, and start the machine.
This recipe yields a 1 1/2 pound loaf.
Comments: This is a great sandwich bread. Makes a great grilled
cheese or Rueben sandwich.

Source:
"Bread Recipe.Com (ABM recipe collection) at
http://www.breadrecipe.com"
S(Formatted for MC5):
"10-20-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

-----

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Title: New York-Florida Rye
Categories: Breadmaker
Yield: 15 Servings

-MARILYN FRIEMAN (WJFH60B
1 pk Yeast
1 c Rye flour +
2 T Gluten
3 c Bread flour
2 T Buttermilk powder
1 T Sugar
1 t Salt
1 T Honey
1 T Butter
1 1/2 T Caraway seeds *
1 1/2 c Water

To Donna C And everyone else. I have been experimenting to get a
really great tasting NY RYE. All the recipes in the books and on
board were too dense for me. I finally came up with one that my
family really liked. Let me know how you all feel.

PLEASE NOTE THIS IS FOR THE BIG 1 1/2 LB. BREAD MAKER SCALE DOWN FOR
YOUR NEEDS. Put on white bread mode. I don't have a turbo so I don't
know how it would be on that mode. Hope you'all enjoy!

Marilyn Frieman in ST.PETE. WJFH60B

Mort has made this bread for the past month and now it is our
favorite as well. It works well with Smiley's yeast and I don't add
the gluton (cause we are out of it, ) and it is STILL fine! * We
use 2 or 3 T of the caraway seeds...YUM! Reformatted by Elaine Radis

-----

[Mike Nolan]

Here's an updated list of 882 recipes uploaded from the KAF BC grouped by the original poster. This does not include 139 recipes that don't have 'by xxx' in the title, I think most of those are the individual's own recipes. (About 40 of those are mine, for example.)

4paws2go 10
Altardee 4
ancameni 23
anna 15
anndyer 1
annee 8
annie9235 2
beabaker 9
Beach Dee 1
Beachdee 34
Bellesaz 3
bettina 49
bettina and naug 1
biglakejudy 14
bivs99 17
bmwat1 9
bocca 39
booca 1
Calico 17
Carla 16
Cindy Leigh 15
Cyndiok 39
Dachshundlady 33
franciepad 27
francipad 1
frick 2
GinaG 8
Granny 1
Janiebakes 4
jej 96
Karen Noll 24
Kathyd 9
kathyfromkansas 5
Kimbob 58
knead2quilt 3
lahotfoot 1
Livingwell (Pene 1
Lorraine 1
macy 14
mike nolan and r 1
Mrs. Cindy 5
Mumpy 12
naughtysquirrel 3
nloxford 23
omaria 5
PaddyL 31
pammyowl 3
pat88 13
patsacookn 6
Petra (OBC) 4
Pmiker 3
psycnrs1 22
Reagan 29
Reagan and lorra 1
sandi81 1
sue/theviewfrom. 1
Teachingcotton 6
Twin2 27
Uninvited Guest 17
Virginislander 27
wendyb964 1
Wingboy 25
wonky 1

• This reply was modified 9 years, 9 months ago by Mike Nolan.
• This reply was modified 9 years, 9 months ago by Mike Nolan.
• This reply was modified 9 years, 9 months ago by Mike Nolan.