| Christmas Recipes |
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Marinated Mushrooms
Ingredients:
1 pound large brown mushrooms
2 tablespoons olive or canola oil
1 tablespoon chopped fresh herbs
1 teaspoon lemon juice
1/4 teaspoon hot red pepper flakes
1/8 teaspoon each salt and pepper
Directions:
Step 1
Preheat broiler. Arrange mushrooms, stem side down, on rack over a broiler pan.
Brush generously with oil and broil until slightly soft. Transfer to a bowl and stir in remaining ingredients. Marinate at least 2 hours.
Step 2
Preheat the broiler. Line a broiling pan or shallow baking pan with the rock salt or a layer of crushed foil. Cut each slice of bacon in half crosswise, then lengthwise. In a small bowl, mix the parsley with the garlic.
Amish Friendship Bread
Ingredients:
First bowl
1 cup live yeast starter
1 cup flour
1 cup sugar
1 cup milk
1 cup oil
1/2 cup milk
3 eggs
1 tsp vanilla
Directions:
- To the live yeast starter add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends. To the balance (a little over one cup) of the batter.
- Then add 1 cup oil, 1/2 cup milk, 3 eggs and then 1 teaspoon of vanilla mix all together then place to the side.
Ingredients:
Second Bowl:
2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 - (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts
Directions:
- Add dry ingredients to wet ingredients. Mix and pour into two well-greased and sugared bread pans. Bake at 325 degrees for 1 hour.
Potato Pancakes
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Ingredients:
2 medium-size (1 pound) russet baking potatoes (peeled)
1/2 small yellow onion (peeled)
1 large egg (beaten)
1 tablespoon plain dry bread crumbs
2 tablespoons minced parsley
1-1/2 teaspoon chopped fresh thyme, or 1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter or margarine
Directions:
Step 1
Preheat the oven to 200°F and place a large baking sheet in the oven to warm. Using the shredding disc of a food processor or the coarse side of a hand grater, grate the potatoes and place in a bowl of ice water. Grate the onion.
Step 2
In a large bowl, combine the egg, bread crumbs, parsley, thyme, salt, and pepper. Transfer the potatoes and the onion to a strainer, press them gently with your hand to squeeze out any excess liquid, and discard the liquid. Add the potatoes and onion to the egg mixture and toss until thoroughly coated.
Step 3
In a 12-inch nonstick skillet, melt 1 tablespoon of the butter over moderate heat. Using a scant 1/4 cup of batter for each pancake, drop the potato mixture into the skillet, flattening each cake with a spatula to form 4-inch rounds.
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