Sunday: Grilled Sausage, Potato Salad
Monday: Meatloaf, Mashed Potatoes, Lima Beans
Tuesday: Cheddar Bacon Hamburgers, French Fries, Baked Beans
Wednesday: Meal at Church
Thursday: Baked Deli Focaccia Sandwich, Pasta Salad
Friday: Trip to Nashville
Saturday: Trip to Nashville
Sunday, April 26, 2009
Thursday, April 23, 2009
Wednesday's Work-Roast Beef
Roast Beef
Mashed Potatoes and Gravy
Carrots
Bread (We used my homemade sourdough recipe)
Apple Crisp
Roast Beef
20 lbs. roast beef, cut into five sections
4 packs dry Italian dressing mix
4 large cans of Cream of Mushroom Soup
Put roast into two roasting pans. Sprinkle evenly with Italian dressing mix. Pour cream of mushroom soup over all. Cover and cook at 250 for 8-10 hours or until fall apart tender.
Mashed Potatoes
20 lbs. potatoes
1/2 gallon milk
2-3 sticks of butter or margarine
4 tsp. salt
2 tsp. pepper
Peel and dice potatoes. Cover completely with water. Bring to boil and continue to boil until fork tender. Drain potatoes and return to pan. Add milk, butter, salt and pepper and mix using electric mixer until desired consistency is reached. Use the gravy from the roast beef to serve over mashed potatoes.
Carrots
Peel and slice 10 lbs. of carrots. Cover with water. Add 1 stick of butter and bring to a boil. Boil for about 30 minutes or until tender.
Apple Crisp
8 cans apple pie filling
4 yellow cake mixes
4-6 sticks of butter
Pour four cans of pie filling into large baking pan (we use the ones for the steam table). Sprinkle two boxes of dry cake mix evenly over top of pie filling. Slice butter sticks into very thin slices. Place butter pats in single layer over entire dessert. Make sure every spot is covered with butter slices and no cake mix is left dry. Repeat with remaining ingredients in another pan. Bake both pans at 350 for 45 minutes to one hour, or until golden brown.
Mashed Potatoes and Gravy
Carrots
Bread (We used my homemade sourdough recipe)
Apple Crisp
Roast Beef
20 lbs. roast beef, cut into five sections
4 packs dry Italian dressing mix
4 large cans of Cream of Mushroom Soup
Put roast into two roasting pans. Sprinkle evenly with Italian dressing mix. Pour cream of mushroom soup over all. Cover and cook at 250 for 8-10 hours or until fall apart tender.
Mashed Potatoes
20 lbs. potatoes
1/2 gallon milk
2-3 sticks of butter or margarine
4 tsp. salt
2 tsp. pepper
Peel and dice potatoes. Cover completely with water. Bring to boil and continue to boil until fork tender. Drain potatoes and return to pan. Add milk, butter, salt and pepper and mix using electric mixer until desired consistency is reached. Use the gravy from the roast beef to serve over mashed potatoes.
Carrots
Peel and slice 10 lbs. of carrots. Cover with water. Add 1 stick of butter and bring to a boil. Boil for about 30 minutes or until tender.
Apple Crisp
8 cans apple pie filling
4 yellow cake mixes
4-6 sticks of butter
Pour four cans of pie filling into large baking pan (we use the ones for the steam table). Sprinkle two boxes of dry cake mix evenly over top of pie filling. Slice butter sticks into very thin slices. Place butter pats in single layer over entire dessert. Make sure every spot is covered with butter slices and no cake mix is left dry. Repeat with remaining ingredients in another pan. Bake both pans at 350 for 45 minutes to one hour, or until golden brown.
Monday, April 20, 2009
Menu Time Monday
Monday: Mexican Pizzas, Corn
Tuesday: Baked Chicken and Rice
Wednesday: Meal at Church
Thursday: Grilled Chicken, Macaroni and Cheese
Friday: Goulash, Peas
Baked Chicken and Rice
1 box Uncle Bens Chicken Flavored Rice
1 can cream of mushroom or chicken soup
1 1/2 c. milk (you could use water)
4 boneless chicken breasts
Pour rice in a greased 13 x 9 dish. Lay chicken on top of rice. Mix seasoning (that came with rice) with soup and milk. Pour over top. Cover and bake at 350 for 45 minutes to one hour. Uncover and bake until slightly browned on top.
Goulash
This is my 'go to' recipe when I'm running low on groceries. The ingredients are some I always have on hand.
1 lb. ground beef
1 box macaroni and cheese (the cheap stuff)
1 can diced tomatoes (you could easily use the Italian or Mexican flavored)
1 can water
Brown ground beef until no longer pink. Drain. Stir in uncooked noodles, diced tomatoes, water and cheese packet. Bring to a boil, then reduce heat and cover. Continue cooking until noodles are tender and water is absorbed, usually about 10-20 minutes.
A few easy additions you could make are onion with the ground beef or add corn or kidney beans at end.
Tuesday: Baked Chicken and Rice
Wednesday: Meal at Church
Thursday: Grilled Chicken, Macaroni and Cheese
Friday: Goulash, Peas
Baked Chicken and Rice
1 box Uncle Bens Chicken Flavored Rice
1 can cream of mushroom or chicken soup
1 1/2 c. milk (you could use water)
4 boneless chicken breasts
Pour rice in a greased 13 x 9 dish. Lay chicken on top of rice. Mix seasoning (that came with rice) with soup and milk. Pour over top. Cover and bake at 350 for 45 minutes to one hour. Uncover and bake until slightly browned on top.
Goulash
This is my 'go to' recipe when I'm running low on groceries. The ingredients are some I always have on hand.
1 lb. ground beef
1 box macaroni and cheese (the cheap stuff)
1 can diced tomatoes (you could easily use the Italian or Mexican flavored)
1 can water
Brown ground beef until no longer pink. Drain. Stir in uncooked noodles, diced tomatoes, water and cheese packet. Bring to a boil, then reduce heat and cover. Continue cooking until noodles are tender and water is absorbed, usually about 10-20 minutes.
A few easy additions you could make are onion with the ground beef or add corn or kidney beans at end.
Thursday, April 16, 2009
Candy Bar Bouquets
Candy Bars - We use the fundraising packs from Sam's
Wooden Skewers
Curling Ribbon
Tissue Paper
Container
Floral Foam or Play Dough
Packing Tape
Put the foam or play dough at the base of each container. If you use foam, depending upon the size and weight of your container, it may be top-heavy. So if you are using a light weight container, you may want to consider using the play dough at the base for support.
Tape a wooden skewer to the back of each candy bar. Put desired amount of curling ribbon at the base of each candy bar. Place the skewers in the foam or play dough, putting taller pieces in the back and shorter ones towards the front. Push skewers down further in the front to create a more 'stair-like' effect. Place tissue paper in between skewers to cover up foam or play dough.
This picture is not the best one, as I took it towards the end of the ladies meeting and it had been handled by many people and it was starting to look a little 'sad'. We used these as centerpieces for the eating tables, then we gave them aways as gifts to visiting Pastor's wives and as door prizes.
Ladies Meeting - Lasagna
Lasagna
Salad 2- 3lb. bags
Corn 6- 6lb. cans
French Bread
Lasagna
6 boxes of lasagna noodles
30 lbs. ground beef
9 lbs. ground sausage
3 gallons spaghetti sauce
3 lg. bags (I think they're 3 lbs. each) mozzarella cheese
1 lg. container Parmesan cheese
Cook ground beef and sausage together until no longer pink. Drain well. Add spaghetti sauce and cook until warmed throughout. Prepare lasagna noodles as directed on boxes. Place a small layer of sauce (about 2 c.) on the bottom of the large chafing pans. Layer noodles (about 6-8 per layer), sauce (about 4-6 cups), a thin layer of mozzarella cheese (about 2 handfuls) and a generous sprinkle of Parmesan. Repeat layers twice ending with a more generous layer of cheese on top. Bake at 350 for 45 minutes to an hour or until bubbly throughout and cheese is melted. This recipe will make five pans worth. Each pan serves 24 generous servings.
French Bread
12 loaves French Bread
6 c. butter
6 T. Garlic Powder or Salt
Combine butter and garlic. Make 25 slices for each loaf. Cut almost all the way through, leaving just enough to hold the loaf together. Spread garlic butter generously between each slice. Wrap in foil. Bake at 350 for 30 minutes.
Salad 2- 3lb. bags
Corn 6- 6lb. cans
French Bread
Lasagna
6 boxes of lasagna noodles
30 lbs. ground beef
9 lbs. ground sausage
3 gallons spaghetti sauce
3 lg. bags (I think they're 3 lbs. each) mozzarella cheese
1 lg. container Parmesan cheese
Cook ground beef and sausage together until no longer pink. Drain well. Add spaghetti sauce and cook until warmed throughout. Prepare lasagna noodles as directed on boxes. Place a small layer of sauce (about 2 c.) on the bottom of the large chafing pans. Layer noodles (about 6-8 per layer), sauce (about 4-6 cups), a thin layer of mozzarella cheese (about 2 handfuls) and a generous sprinkle of Parmesan. Repeat layers twice ending with a more generous layer of cheese on top. Bake at 350 for 45 minutes to an hour or until bubbly throughout and cheese is melted. This recipe will make five pans worth. Each pan serves 24 generous servings.
French Bread
12 loaves French Bread
6 c. butter
6 T. Garlic Powder or Salt
Combine butter and garlic. Make 25 slices for each loaf. Cut almost all the way through, leaving just enough to hold the loaf together. Spread garlic butter generously between each slice. Wrap in foil. Bake at 350 for 30 minutes.
Wednesday, April 15, 2009
Wednesday's Work-Enchiladas
Beef Enchiladas
Refried Beans- We usually only need 1 - 6 lb. can as not everyone likes refried beans
Spanish Rice- We found a 5lb. bag of Uncle Ben's flavored Spanish Rice we use from Gordon Food Service.
Tortilla Chips, Salsa, Sour Cream on the side as toppings.
Beef Enchiladas
10 lbs. ground beef
2 onions, finely chopped
1 gallon enchilada sauce
90 flour tortillas
3 lbs. cheese (reserve one cup to melt on refried beans)
Cook ground beef and onion until beef is no longer pink. Drain well. Stir in 1/4 of the enchilada sauce and about 2 c. of the cheese. Put about 2 T. of the ground beef mixture onto a tortilla and roll tightly. Place tightly in pan. We can fit about 25-30 in a large chafing pan. Add about 1 c. of water to remaining enchilada sauce and pour evenly over enchiladas. Sprinkle generously with remaining cheese. Bake at 350 for about 30-45 minutes or until bubbly around edges and cheese is melted. This makes about 2 and 1/2 large steam table pans. We usually serve 2 enchiladas per adult and 1 per child.
Refried Beans- We usually only need 1 - 6 lb. can as not everyone likes refried beans
Spanish Rice- We found a 5lb. bag of Uncle Ben's flavored Spanish Rice we use from Gordon Food Service.
Tortilla Chips, Salsa, Sour Cream on the side as toppings.
Beef Enchiladas
10 lbs. ground beef
2 onions, finely chopped
1 gallon enchilada sauce
90 flour tortillas
3 lbs. cheese (reserve one cup to melt on refried beans)
Cook ground beef and onion until beef is no longer pink. Drain well. Stir in 1/4 of the enchilada sauce and about 2 c. of the cheese. Put about 2 T. of the ground beef mixture onto a tortilla and roll tightly. Place tightly in pan. We can fit about 25-30 in a large chafing pan. Add about 1 c. of water to remaining enchilada sauce and pour evenly over enchiladas. Sprinkle generously with remaining cheese. Bake at 350 for about 30-45 minutes or until bubbly around edges and cheese is melted. This makes about 2 and 1/2 large steam table pans. We usually serve 2 enchiladas per adult and 1 per child.
Monday, April 13, 2009
Menu Time Monday
Well, you will see no menu here this week. Do you want to know why? Every year, my husband and I fill out a bracket for the Mens NCAA College Basketball Championship. And every year we have some type of prize for the winner. In the past some of the prizes have been a massage, dinner out, no laundry, wash the car, etc. This year I won and that's right, Chad has to cook for a whole week! I have no idea what this week holds....
Thursday, April 9, 2009
Friday's Hot Lunch-Tater Tot Casserole
Tater Tot Casserole
Green Beans (one 6 lb. can)
Chocolate Pudding (one 6 lb. can)
Tater Tot Casserole
6 lbs. tater tots
5 lbs. ground beef
1 large and 1 small can of cream of mushroom soup
32 oz. sour cream
4 c. shredded cheddar cheese
salt and pepper, to taste
Brown ground beef, drain. Combine tater tots, ground beef, cream of mushroom soup, sour cream, salt, pepper and 2 c. cheddar cheese. Spread into a large baking pan. Sprinkle with remaining 2 c. cheese. Bake at 350 for one hour or until bubbly throughout.
Makes 25-30 generous servings.
Green Beans (one 6 lb. can)
Chocolate Pudding (one 6 lb. can)
Tater Tot Casserole
6 lbs. tater tots
5 lbs. ground beef
1 large and 1 small can of cream of mushroom soup
32 oz. sour cream
4 c. shredded cheddar cheese
salt and pepper, to taste
Brown ground beef, drain. Combine tater tots, ground beef, cream of mushroom soup, sour cream, salt, pepper and 2 c. cheddar cheese. Spread into a large baking pan. Sprinkle with remaining 2 c. cheese. Bake at 350 for one hour or until bubbly throughout.
Makes 25-30 generous servings.
Wednesday, April 8, 2009
Wednesday's Work-BBQ Chicken
This menu serves about 50 people.
BBQ Chicken
Baked Potatoes (about 25 pounds will do, depending on the size of the potatoes)
Fried Green Beans
Rolls
Chocolate Cake
BBQ Chicken
48 Boneless, Skinless Chicken Breasts
1 gallon BBQ sauce, your choice (we use Sweet Baby Ray's)
4 pks. onion soup mix
Divide chicken into two large roasting pans. Sprinkle chicken with soup mix (2 pks. for each roasting pan). Pour 1/2 gallon BBQ sauce over each pan. Cover and roast on 250 for 4-6 hours.
Fried Green Beans
1 and 1/2 c. vegetable oil
3 large cans (7 lbs.?) green beans
Drain beans of all liquid. Pour oil into large stock pot. Add green beans. Heat over medium-high heat until sizzling. Stir occasionally, until beans cook down. These beans taste similar to ones you may have at Cracker Barrel.
For the chocolate cake, I use the Dark Chocolate Fudge flavor with Cream Cheese Icing. For 50-60 generous servings, we use 4 boxes of cake mix and 4 cans of frosting. You could easily serve up to 75 with this using smaller servings. The batter is divided among three large cookie sheets. If you microwave the frosting, it will thin it out and make it spread further.
BBQ Chicken
Baked Potatoes (about 25 pounds will do, depending on the size of the potatoes)
Fried Green Beans
Rolls
Chocolate Cake
BBQ Chicken
48 Boneless, Skinless Chicken Breasts
1 gallon BBQ sauce, your choice (we use Sweet Baby Ray's)
4 pks. onion soup mix
Divide chicken into two large roasting pans. Sprinkle chicken with soup mix (2 pks. for each roasting pan). Pour 1/2 gallon BBQ sauce over each pan. Cover and roast on 250 for 4-6 hours.
Fried Green Beans
1 and 1/2 c. vegetable oil
3 large cans (7 lbs.?) green beans
Drain beans of all liquid. Pour oil into large stock pot. Add green beans. Heat over medium-high heat until sizzling. Stir occasionally, until beans cook down. These beans taste similar to ones you may have at Cracker Barrel.
For the chocolate cake, I use the Dark Chocolate Fudge flavor with Cream Cheese Icing. For 50-60 generous servings, we use 4 boxes of cake mix and 4 cans of frosting. You could easily serve up to 75 with this using smaller servings. The batter is divided among three large cookie sheets. If you microwave the frosting, it will thin it out and make it spread further.
Monday, April 6, 2009
Menu for the week
Sunday: Sirloin Tips with Mushroom Gravy (this was supposed to be cooked last week but I forgot about Pizza Night!)
Monday: Italian Meatloaf
Tuesday: Famous Pork Chops
Wednesday: Meal at Church
Thursday: Slow Cooker Round Steak
Friday: Pizza Night
Saturday: Spaghetti
Monday: Italian Meatloaf
Tuesday: Famous Pork Chops
Wednesday: Meal at Church
Thursday: Slow Cooker Round Steak
Friday: Pizza Night
Saturday: Spaghetti
Tuesday, March 31, 2009
Wednesday's Work - Hamburgers
Grilled Hamburgers - 60 burgers
Grilled Hotdogs - 24 large hot dogs
Baked Beans - one 7 lb. can
Macaroni Salad
Peanut Butter Dessert
Macaroni Salad
3 lbs. uncooked elbow macaroni
12 hard-cooked eggs, chopped
1 medium onion, finely chopped
12 stalks celery, finely chopped
1 cup dill pickle relish
8 cups mayonnaise or miracle whip (half gallon)
1-1/2 cups prepared yellow mustard
3 cups white sugar
1/4 cup white vinegar
2 teaspoons salt
Cook macaroni according to package directions. Drain and rinse well with cold water. Combine remaining ingredients. You may use more or less mayo depending upon how moist you want the salad. Stir in macaroni. Chill.
Peanut Butter Bars
1 yellow cake mix
1 egg
1/3 c. water
1 c. peanut butter
1 can chocolate frosting
1/2 c. peanut butter
Mix cake mix, egg, water and 1 c. peanut butter on low speed. Spread onto greased baking sheet. Bake for 20-25 minutes at 350 or until puffy and lightly browned. Cool completely. Mix chocolate frosting and 1/2 c. peanut butter (if you microwave the frosting and the peanut butter for about 30 seconds, it makes it easier to stir and spread). Spread over top. Cut into squares. We quadrupled this recipe to serve to our Wednesday night crowd.
Grilled Hotdogs - 24 large hot dogs
Baked Beans - one 7 lb. can
Macaroni Salad
Peanut Butter Dessert
Macaroni Salad
3 lbs. uncooked elbow macaroni
12 hard-cooked eggs, chopped
1 medium onion, finely chopped
12 stalks celery, finely chopped
1 cup dill pickle relish
8 cups mayonnaise or miracle whip (half gallon)
1-1/2 cups prepared yellow mustard
3 cups white sugar
1/4 cup white vinegar
2 teaspoons salt
Cook macaroni according to package directions. Drain and rinse well with cold water. Combine remaining ingredients. You may use more or less mayo depending upon how moist you want the salad. Stir in macaroni. Chill.
Peanut Butter Bars
1 yellow cake mix
1 egg
1/3 c. water
1 c. peanut butter
1 can chocolate frosting
1/2 c. peanut butter
Mix cake mix, egg, water and 1 c. peanut butter on low speed. Spread onto greased baking sheet. Bake for 20-25 minutes at 350 or until puffy and lightly browned. Cool completely. Mix chocolate frosting and 1/2 c. peanut butter (if you microwave the frosting and the peanut butter for about 30 seconds, it makes it easier to stir and spread). Spread over top. Cut into squares. We quadrupled this recipe to serve to our Wednesday night crowd.
Sunday, March 29, 2009
Menu for the Week
Sunday: Sloppy Joes and French Fries
Monday: Hearty Sausage Sandwich (recipe to follow) and salad
Tuesday: Mexican Pizza, Spanish Style Rice
Wednesday: Eat at Church
Thursday: Italian Chicken Wraps, Pasta Salad
Friday: Sirloin Tips and Mushrooms with Mashed Potatoes and Green Beans
Saturday: Grilled Chicken, Macaroni and Cheese, Salad
Hearty Sausage Sandwich
1 lb. bulk Italian sausage
1 med. onion, chopped
1/2 c. chopped green onion
1 garlic clove, minced
1 pkg (8 oz.) cream cheese, cubed
1/4 c. chopped fresh mushrooms
1/4 c. grated Parmesan cheese
1/4 c. water
1/4 tsp. dried oregano
1 loaf (1 lb.) unsliced Italian bread
1-1/2 c. shredded mozzarella cheese
In skillet, cook sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add cream cheese, mushrooms, Parmesan cheese, water and oregano. Cook and stir until cheese is melted.
Cut bread in half horizontally; hollow out top and bottom, leaving a 3/4 inch shell. Place bread bottom on baking sheet. Sprinkle with half the mozzarella; top with sausage mixture and remaining cheese. Place bread top. Bake at 375 for 15 minutes or until cheese is melted. 6 servings.
Monday: Hearty Sausage Sandwich (recipe to follow) and salad
Tuesday: Mexican Pizza, Spanish Style Rice
Wednesday: Eat at Church
Thursday: Italian Chicken Wraps, Pasta Salad
Friday: Sirloin Tips and Mushrooms with Mashed Potatoes and Green Beans
Saturday: Grilled Chicken, Macaroni and Cheese, Salad
Hearty Sausage Sandwich
1 lb. bulk Italian sausage
1 med. onion, chopped
1/2 c. chopped green onion
1 garlic clove, minced
1 pkg (8 oz.) cream cheese, cubed
1/4 c. chopped fresh mushrooms
1/4 c. grated Parmesan cheese
1/4 c. water
1/4 tsp. dried oregano
1 loaf (1 lb.) unsliced Italian bread
1-1/2 c. shredded mozzarella cheese
In skillet, cook sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add cream cheese, mushrooms, Parmesan cheese, water and oregano. Cook and stir until cheese is melted.
Cut bread in half horizontally; hollow out top and bottom, leaving a 3/4 inch shell. Place bread bottom on baking sheet. Sprinkle with half the mozzarella; top with sausage mixture and remaining cheese. Place bread top. Bake at 375 for 15 minutes or until cheese is melted. 6 servings.
Wednesday, March 25, 2009
Wednesday's Work-Pork Loin
Menu serves about 50 people.
Pork Loin
Mashed Potatoes and Gravy
Carrots
Rolls
Cookies and Ice Cream
Pork Tenderloin
2-10lb. pork tenderloin, cut into thirds
1-1/2 c. rosemary and garlic seasoning (we found a 26 oz. container of this at Sam's)
Rub each section of pork with 1/4 c. rosemary garlic seasoning. Wrap in aluminum foil. Place in a roasting pan and cook at 275 degrees for 5-6 hours or until internal temperature reaches 160 degrees. Remove from foil and slice or shred (your preference). Reserve drippings to use in gravy.
Mashed Potatoes
20 lbs. potatoes
1/2 gallon milk
2-3 sticks of butter or margarine
4 tsp. salt
2 tsp. pepper
Peel and dice potatoes. Cover completely with water. Bring to boil and continue to boil until fork tender. Drain potatoes and return to pan. Add milk, butter, salt and pepper and mix using electric mixer until desired consistency is reached.
Gravy
At Sam's you can buy a 24 oz. container of powdered gravy mix. You can buy chicken, beef or pork flavored. To give it a zing, make sure to use the pan drippings from whatever meat you're using. If there is not enough drippings, add water to get amount called for.
Pork Loin
Mashed Potatoes and Gravy
Carrots
Rolls
Cookies and Ice Cream
Pork Tenderloin
2-10lb. pork tenderloin, cut into thirds
1-1/2 c. rosemary and garlic seasoning (we found a 26 oz. container of this at Sam's)
Rub each section of pork with 1/4 c. rosemary garlic seasoning. Wrap in aluminum foil. Place in a roasting pan and cook at 275 degrees for 5-6 hours or until internal temperature reaches 160 degrees. Remove from foil and slice or shred (your preference). Reserve drippings to use in gravy.
Mashed Potatoes
20 lbs. potatoes
1/2 gallon milk
2-3 sticks of butter or margarine
4 tsp. salt
2 tsp. pepper
Peel and dice potatoes. Cover completely with water. Bring to boil and continue to boil until fork tender. Drain potatoes and return to pan. Add milk, butter, salt and pepper and mix using electric mixer until desired consistency is reached.
Gravy
At Sam's you can buy a 24 oz. container of powdered gravy mix. You can buy chicken, beef or pork flavored. To give it a zing, make sure to use the pan drippings from whatever meat you're using. If there is not enough drippings, add water to get amount called for.
Sourdough Starter and Bread Recipe
My definition of homemade bread in the past was to buy the frozen dough and let it thaw, rise and bake. But, no more!
For as long as I can remember, my Aunt Mary Jane has been making the most fantastic, sweet, soft bread. And lately, I've been getting the hankering for it. She is a working woman and if she can do it, surely I can! I emailed her for the recipe and began my first bread making journey!
To begin, you'll need a starter:
2 envelopes active dry yeast
1/2 c. warm water
1 c. warm water
2/3 c. sugar
3 T. instant potato flakes
Dissolve the yeast in 1/2 c. warm water in a glass jar with screw on lid. Once dissolved completely, stir in 1 c. warm water, sugar and potato flakes. Let the mixture sit out all day (it should become bubbly on the top), then refrigerate for 10days. Remove from the refrigerator and feed.
Feed starter:
3/4 c. sugar
3 T. instant potatoes
1 c. warm water
Mix the sugar, water and flakes and add to starter. Set in a warm place, uncovered for one day (10-12 hours). I put mine in the oven with the oven light on. It stays warmer that way than on the counter top. That night take out one cup to use in making bread and return the rest to the refrigerator (covered). The starter that you return to the refrigerator will need to be fed every five days or so. Don't store more than 2 cups or less than one cup. Starter will be thin. (I guess you can give away starter for others or just toss the excess. I'm still learning and figuring this out myself!)
To Bake Bread:
1 c. starter
1/4 c. sugar
1/2 c. oil
1-1/2 c. warm water
1 T. salt
6 c. bread flour
Mix all ingredients well (does better if you use your hands). Dough will be sticky. Cover and let rise overnight.
Punch down in the morning. Divide dough into three equal portions and knead. Cover and let rise 8-10 hours. Bake at 350 for 30 to 35 minutes or until lightly browned.
I can't tell you how proud I am of myself for actually making this! For being my first time it was so easy. Other than taking awhile between risings and such, it isn't time consuming or difficult to do. I plan on making this again and again!
For as long as I can remember, my Aunt Mary Jane has been making the most fantastic, sweet, soft bread. And lately, I've been getting the hankering for it. She is a working woman and if she can do it, surely I can! I emailed her for the recipe and began my first bread making journey!
To begin, you'll need a starter:
2 envelopes active dry yeast
1/2 c. warm water
1 c. warm water
2/3 c. sugar
3 T. instant potato flakes
Dissolve the yeast in 1/2 c. warm water in a glass jar with screw on lid. Once dissolved completely, stir in 1 c. warm water, sugar and potato flakes. Let the mixture sit out all day (it should become bubbly on the top), then refrigerate for 10days. Remove from the refrigerator and feed.
Feed starter:
3/4 c. sugar
3 T. instant potatoes
1 c. warm water
Mix the sugar, water and flakes and add to starter. Set in a warm place, uncovered for one day (10-12 hours). I put mine in the oven with the oven light on. It stays warmer that way than on the counter top. That night take out one cup to use in making bread and return the rest to the refrigerator (covered). The starter that you return to the refrigerator will need to be fed every five days or so. Don't store more than 2 cups or less than one cup. Starter will be thin. (I guess you can give away starter for others or just toss the excess. I'm still learning and figuring this out myself!)
To Bake Bread:
1 c. starter
1/4 c. sugar
1/2 c. oil
1-1/2 c. warm water
1 T. salt
6 c. bread flour
Mix all ingredients well (does better if you use your hands). Dough will be sticky. Cover and let rise overnight.
Punch down in the morning. Divide dough into three equal portions and knead. Cover and let rise 8-10 hours. Bake at 350 for 30 to 35 minutes or until lightly browned.
I can't tell you how proud I am of myself for actually making this! For being my first time it was so easy. Other than taking awhile between risings and such, it isn't time consuming or difficult to do. I plan on making this again and again!
Sunday, March 22, 2009
Menu Time Monday
Ok, so it's not Monday yet. But here's the menu early:
Sunday: Scalloped Ham and Pasta (Recipe to follow), Biscuits
Monday: Classic Chicken Biscuit Pie, Salad
Tuesday: Tacos, Corn, Spanish Rice
Wednesday: Meal at Church
Thursday: Grilled Italian Sausage, Fried Potatoes
Friday: Pizza Night!
Saturday: Fiesta Bake, Salad
Scalloped Ham and Pasta
1/4 c. margarine or butter, divided
1 pkg. (6.2 oz) PASTA RONI Shells and White Cheddar
2 c. frozen mixed vegetables
2/3 c. milk
2 c. cubed ham (you could use cooked chicken)
1/4 c. bread crumbs
Preheat oven to 450. In large saucepan, combine 2 1/4 c. water and 2 tbsp. butter. Bring to boil. Stir in pasta and frozen vegetables. Reduce heat to medium. Boil, uncovered, stirring frequently, 12 to 14 minutes or until most of water is absorbed. Add cheese packet from pasta, milk and ham. Continue cooking for 3 minutes. Transfer pasta mixture to a 9 inch glass baking dish. Sprinkle with bread crumbs. Melt remaining 2 tbs. of butter and drizzle over top. Bake 10 minutes or until bread crumbs are browned and edges are bubbly. Delicious!
Sunday: Scalloped Ham and Pasta (Recipe to follow), Biscuits
Monday: Classic Chicken Biscuit Pie, Salad
Tuesday: Tacos, Corn, Spanish Rice
Wednesday: Meal at Church
Thursday: Grilled Italian Sausage, Fried Potatoes
Friday: Pizza Night!
Saturday: Fiesta Bake, Salad
Scalloped Ham and Pasta
1/4 c. margarine or butter, divided
1 pkg. (6.2 oz) PASTA RONI Shells and White Cheddar
2 c. frozen mixed vegetables
2/3 c. milk
2 c. cubed ham (you could use cooked chicken)
1/4 c. bread crumbs
Preheat oven to 450. In large saucepan, combine 2 1/4 c. water and 2 tbsp. butter. Bring to boil. Stir in pasta and frozen vegetables. Reduce heat to medium. Boil, uncovered, stirring frequently, 12 to 14 minutes or until most of water is absorbed. Add cheese packet from pasta, milk and ham. Continue cooking for 3 minutes. Transfer pasta mixture to a 9 inch glass baking dish. Sprinkle with bread crumbs. Melt remaining 2 tbs. of butter and drizzle over top. Bake 10 minutes or until bread crumbs are browned and edges are bubbly. Delicious!
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