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BREAD500.TXT
Servings: 2
2
/2 lb Chicken gizzards
/4 lb Ground pork
1
1
1/2
/2
1
1
tb Chicken fat
1 ts Black pepper
2 ts Paprika
1 ts Dry mustard
1 ts Cumin
1/2 ts Thyme
1/2 ts Oregano
2 tb Butter
2 c Pork stock
1/2 lb Chicken livers
1 c Rice
1
1
Bay leaves
Yellow onions
Celery stalks
Bell peppers, green
Garlic cloves
ts Tabasco sauce
ts Salt
1
1
1
Mince onion, bell pepper, celery and garlic. Grind livers and gizzards.
Place fat, gizzards, pork and bay leaves in large heavy skillet over high
heat; cook until meat is thoroughly browned, about 6 minutes, stirring
occasionally. Stir in the onion, celery, bell pepper, garlic, Tabasco,
salt, pepper, paprika, mustard, cumin, thyme, and oregano; stir thoroughly,
scraping pan bottom well. Add the butter and stir until melted. Reduce heat
to medium and cook about 8 minutes, stirring constantly and scraping pan
bottom well. Add the stock or water and stir until any mixture sticking
to the pan bottom comes loose; cook about 8 minutes over high heat,
stirring once. Then stir in the chicken livers and cook about 2 minutes.
Add the rice and stir thoroughly; cover pan and turn heat to very low; cook
about 5 minutes. Remove from heat and leave covered until rice is tender,
about 10 minutes. Remove bay leaves and serve
immediately. Source: Chef Paul Prudhomme, Louisiana Kitchen.
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--------- Recipe via Meal-Master (tm) v7.05
Title: Apricot Almond Buns
Categories: Breads, Fruits
Servings: 14
4
3/4 c Flour - all purpose
c Brown sugar -firm packed
/2 ts Salt
pk Yeast
/2 c Milk
/2 c Water
3 tb Margarine
2 Eggs
1/4 c Margarine - melted
1 c Apricots, chopped dried
1/2 c Almonds, slivered
1
1
2
1
1
In a large bowl, mix 1 cup flour, 1/2 cup brown sugar, salt and
undissolved yeast.
Heat milk, water and 3 tbs margarine to 120F -130F. Add to dry
ingredients; beat 2 minutes at medium speed of mixer. Add eggs and 1 cup
flour; beat at high speed 2 minutes. Stir in enough remaining flour to make
soft dough. Knead 8 to 10 minutes. Set in greased bowl; grease top.
Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in
half; roll each to a 14 x 9 inch rectangle. Brush with melted margarine;
sprinkle with remaining brown sugar, apricots and almonds. Roll each up
from long side; seal seams. Cute each roll into 7 slices. Make 2 cuts in
side of each slice, 2/3 the way through. Fan sections; set on greased
baking sheet. Cover; let rise until doubled. Bake at 375F 15 to 20
minutes.
Cool. Glaze if desired. From Fleishmanns's Yeast package 11/90
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--------- Recipe via Meal-Master (tm) v7.05
Title: Oatmeal Bread
Categories: Breads
Servings: 4
3
1/2 c Water
1/2 c Margarine
2 tb Salt
4 Eggs
Page 190
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