In this issue:

Friday's Recipe: *Basic Breakfast Dough*
Requests & Replies from Subscribers:   Chinese Bourbon Chicken

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* Exported from MasterCook *

Basic Breakfast Dough

Recipe By : Real Food for Real People
Serving Size : 32   Preparation Time :0:00
Categories : Bread                          Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups Flour -- more or less
2/3 cup Sugar
2 packages Active Dry Yeast
1 teaspoon Salt
3/4 cup Water
1/3 cup Butter or Margarine
3 Eggs -- at room temperature
1 cup Mashed Potatoes -- at room temperature*

Cinnamon Streusel Topping:
1 1/2 cups Light Brown Sugar -- packed
1 1/2 teaspoons Ground Cinnamon
1/3 cup Butter or Margarine -- softened

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat
water and butter until very warm (120º to 130ºF). Gradually add to dry
ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl
occasionally. Add eggs and potato; beat at high speed 2 minutes, scraping bowl
occasionally. With spoon, stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.

Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free
place until doubled in size, about 1 hour. (For Rapid Rise Yeast, cover kneaded
dough; let rest on floured surface 10 minutes. Proceed with recipe.)

Meanwhile, combine ingredients for topping. Blend well.

Punch dough down and turn out onto lightly floured surface. Divide into 2 equal
pieces. Roll to fit 2 greased 9- × 13-inch baking pans or 2 greased 12-inch pizza
pans. Cover; let rise in warm, draft-free place until doubled in size, about 30
to 45 minutes. With finger, make indentations in dough at 1-inch intervals.

Sprinkle topping evenly over dough, filling indentations. Bake at 375ºF for 15 to
20 minutes or until done. Switch positions of pans on oven racks halfway through
baking time for even browning. Remove from pans and cool on wire racks. Makes 2
coffeecakes.

Variations:

DATE NUT LOAVES

Prepare dough as directed and let rise (or rest) once. Omit topping. Punch dough
down and turn out onto lightly floured surface. Knead in 1 cup toasted, blanched
slivered almonds and 1 cup chopped dates. Divide dough in half. Roll each to 7- ×
11-inches. Roll up from short sides and pinch seams and ends to seal. Place in 2
greased 8 1/2- × 4 1/2-inch loaf pans. Cover; let rise in warm, draft-free place
until doubled in size, about 45 to 60 minutes. With sharp knife, make lengthwise
slash (1/8-inch deep) on top of loaves. Brush with 1 lightly beaten egg white and
sprinkle with 1 tablespoon sugar and 2 tablespoons blanched, slivered almonds,
dividing evenly. Bake at 375ºF for 40 minutes or until done. Remove from pans and
cool on wire racks. Makes 2 loaves

ORANGE DATE BUNS

Prepare dough as directed except add 2 tablespoons grated orange peel along with
water. After first rise (or rest), punch dough down. Divide dough into 24 equal
pieces. Form into balls. Place 1-inch apart on greased baking sheets. Cover; let
rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Prepare topping as directed. Pat 1 scant tablespoon topping on each roll. Bake at
375ºF for 20 minutes or until done. Switch position of pans on oven racks halfway
through baking time for even browning. Remove from sheets and cool on wire racks.
Makes 24 rolls

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 175 Calories; 5g Fat (24.2% calories from
fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 30mg Cholesterol; 131mg
Sodium.

Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

  
Kaylin,

I get the best little half-cakes at Wal-Mart, and want to get recipes to make my
own. These are 'Orange Crush', 'Dr. Pepper', and 'Sprite' cakes. They are half
circles and have a frosting glaze on them. Do you or your readers have recipes
for something like this? Thanks!

Cindi
 

  
Hi,

My neighbor moved last week and could not take her BBQ grill with her- so now I
have a propane grill and also have no idea what to do with it. Please send
recipes!!! Please also send advice on using this thing- it has an attachment for
rotisserie and all these racks- what do I do with them all? Help!

Brandis
 

What can I do with a case of Frito's corn chips that a truck driver gifted my
family with? We have eaten 2 bags and are tired of them already. Recipes
anyone?

Megan
   

~ Subscriber Responses ~
 

 
Paula asked for it.

This is a recipe that my wife developed for me to make when I took one of our
sons, our daughter and a friend camping. My daughter gave it its name after I
cooked it and all enjoyed it.

Chicken a la Père
This will feed four to six persons.

Pieces of cut up fryer chicken (I like to use thighs or cut up a whole chicken
into serving pieces.) Approx. 1 tablespoon cooking oil (or other fat)
1 envelope of chicken noodle soup mix
1 14 ounce can of mixed vegetables

Packaged biscuit mix ( e.g., Bisquick)

Brown the chicken in oil in a deep pan that has a lid. Add the soup mix and HALF
the amount of water called for on the packet. Cover and let cook for about 45 -
60 minutes, then add the drained canned vegetables.

Make up biscuit mix and put spoonfuls on top of bubbling liquid, COVER and cook
for 15-20 minutes.

Notes:
It's been a while since I made this and the recipe wasn't saved in the "old black
cookbook", so you may have to play it by ear, or make it at home once to get the
timings right and adjust to suit your tastes (maybe add some spices to the stew
or parsley to the dumplings).

You could also try using mixed frozen vegetables in place of the canned ones.
I think any leftovers would freeze ok.

Jack Poulter On an Island in the Pacific                   jpoulter@islandnet.com
 

Chinese Bourbon Chicken Recipe

There are so many different versions of bourbon chicken and so many different
brands of so called “bourbon” to experiment with that one could easily become
engrossed in tasting these wonderfully different flavors as I have! There is the
southern bourbon chicken, the Cajun bourbon chicken, the Louisiana bourbon street
bourbon chicken, and finally the Chinese bourbon chicken. The recipe below, of
course, is for a Chinese bourbon chicken which is an American born tradition
found mainly at your local mall’s food court.

The next question that arose in creating this recipe was, “which part of the
chicken should I use, the thighs or the breasts?” There are many Chinese versions
that use the thigh meat for both flavor and texture. However for this recipe I
chose to use boneless, skinless chicken breasts out of simplicity. They also make
for a healthier version of bourbon chicken.

Then there is the question of cooking method. Should the chicken be stir-fried,
baked, or even grilled. There are some great recipes out there that call for the
chicken to be baked. However, stir-frying keeps the chicken moist inside and
takes a lot less time than baking.

Finally, there was the question of which bourbon to use. There are claims that a
good Kentucky bourbon is the best. I chose to use Jim Beam which is a “middle-of
-the-road” bourbon. It’s widely available and quite inexpensive, and it made a
wonderfully flavored bourbon chicken! Try this recipe and let me know what you
think. You can post any comments, questions, or suggestions in the Chinese food
forum. Enjoy!

3 boneless chicken breasts
¼ cup soy
1 tsp thick soy
½ cup brown sugar
¼ cup bourbon
1 tsp ground ginger
½ tsp garlic salt
1 tsp peanut oil
1 tsp cornstarch

Cut all of the fat off the chicken and cut the breasts into about 1 inch pieces.

In a large marinating container, mix together the soy, thick soy, brown sugar,
bourbon, ginger, and garlic salt. If you don’t have thick soy you can substitute
with just a ½ tsp of molasses. Stir until all the sugar is dissolved. Then add
the chicken making sure that each piece is coated with the marinade and
refrigerate over night. Be sure to have a container with a tight fitting lid, the
alcohol is quite strong and will leave an odor in your refrigerator. That is one
of biggest my pet peeves, so I always make certain to store food tightly. A great
trick is to place a piece of plastic wrap over the container and then place the
lid on top, sealing it tightly.

When you are ready to cook the chicken, drain it from the marinade, but reserve
the marinade to be used later.

Heat the peanut oil in a large non stick pot or wok then add the chicken and cook
on high until all sides of the chicken are brown. Remember, you have to wait for
all the liquid in the chicken to evaporate before it can brown. This takes about
7 minutes.

As the chicken browns, mix the cornstarch with just a little water to dissolve.
Then add the cornstarch mixture to the reserved marinade. Make sure to thoroughly
mix this together.

Once the chicken is brown, keep the heat on high and slowly stir in the marinade.
Continue to stir until it becomes thick, about 1 minute.

Serve with fried rice. Makes 2 generous servings.

Bobby                     bobbyjmoon@hotmail.com
 

For Kathie who wanted a recipe for authentic German Potato Salad. This one was
delicious and I hope she makes it for the 2008 Reunion

Louise's German Potato Salad

A German style potato salad. Enjoyed by 50 people at the 2006 Rohrkemper Reunion.
10-12 servings

Select 10-12 medium potatoes.
Cover with water and cook until fork tender. Then submerge potatoes in cold
water. When cool enough to handle, the potatoes can be peeled and sliced
thinly. This step can be done a day ahead. If doing so, just cover the
potatoes and leave out at room temperature. (This salad tastes best when the
potatoes and the dressing are at room temperature – store all leftovers in the
refrigerator.)

¼ lb. bacon - fry and crumble and reserve the fat
(When using a small amount of bacon, it is easy to slice the quarter pound in
small strips and place it in a glass cooking dish and cook it several minutes at
a time in the microwave until you have the desired crispiness. Remember bacon
will continue to cook well after the microwave has stopped.)

3-5 green onion stalks – clean and slice using both the white and green sections
of the stalk – approximately 2/3 of each stalk discarding the ends.

The dressing for this potato salad is enough to be used for 10-12 potatoes.

Salt
Pepper
½ c Canola oil
½ c Vinegar (half cider and half red wine)
1/3 c Sugar
1 c Chicken Broth (1 cup of water with ½ tsp. of chicken base or bouillon can be
used.)

Warm the above liquids in a sauce pan or in the microwave to dissolve the sugar
and the bouillon. Add the reserved bacon fat. Pour the dressing over the
potatoes, add the onions and the bacon and toss gently. Add salt and pepper by
sprinkling it over all the potatoes as opposed to adding it by a teaspoon in one
spot.

Taste the salad, I don’t like the vinegar to over power the other ingredients,
but I do want to taste it. A pinch of sugar here and there will tone down a
sharp vinegar taste. Vinegars vary in flavor and sharpness and can really
change the flavor of the salad.

CrazyPam1@aol.com
 

These are the basic instructions for breads in a jar.

*To make ‘Bread in a Jar’: Use ONLY wide mouthed canning pints. Grease sides and
bottom of jar well with solid shortening. Do NOT grease rims of jars. Put ONLY 1
cup batter in each jar. Wipe rims well. While bread is baking, simmer lids and
rings according to directions. When bread is done, remove from oven. Wipe rims of
jars. Using tongs, pick up lids, wipe dry, and put on hot jar. Put ring on and
tighten using hot pads. Put jars on folded dishcloth, out of drafts. Cover with a
dishcloth. Jars will seal, and sometimes you can hear them ‘ping’ as they seal.
When jars are cool, check seal by pressing on center of lid. If it doesn’t move,
jar is sealed. If you can depress center of lid, jar is NOT sealed. Use within a
week or refrigerate and use within 2-3 weeks. Sealed jars will keep on a shelf
for several months if stored in a cool dry place. Jars are reusable as long as
the rims are not chipped. Rings are reusable unless they get rusty. Seals (the
flat lids) are NOT reusable. Yard Sales and Thrift Stores are often a good source
for wide mouthed pint jars. You can buy them new at stores like Wal-Mart or
grocery stores in boxes of 12. If you buy a box of jars they generally include a
dozen rings and seals. Rings and/or seals can also be purchased separately. You
can use any sweet bread recipe that you like. Nut Bread, Pumpkin Bread, Banana
Bread, Amish Friendship Bread, Applesauce Bread, etc. Nut Bread is one of our
family favorites. But you really do have to boil the raisins and use the liquid
in the batter.

Nut Bread

1 cup raisins boiled with 1 cup water
1 cup butter, softened
2 eggs
2 cups sugar
3 cups flour
2 tsp cinnamon or pumpkin pie spice
1 tsp allspice
1 tsp salt
1 tsp soda
2 tsps vanilla
1 cup pecans or nuts of choice

Boil raisins in 1 cup water for 5 minutes. Drain well, reserving liquid. Add
enough water to raisin liquid to make 1 cup. Beat butter, add eggs and continue
beating. Beat in sugar and vanilla. Beat in 1 cup flour, spices, salt and soda.
Beat in 1/3 cup raisin liquid and vanilla. Alternately add flour and raisin
liquid, beating after each addition. Beat in nuts and raisins. Bake in well
greased jars or pans or in paper lined cupcake pans. Bake at 325° in preheated
oven. Makes 2 ½ dozen cupcakes – bake 25 minutes, check with toothpick inserted
in center until toothpick comes out clean. Makes 2 large loaves – bake 1 hour,
then check. Makes 1 – 12” cast iron skillet – bake 1 hour, then check. (This is
best.) Makes 8 wide mouthed pints that can be sealed and will keep for several
months – check after 50 minutes.

Mary in Azusa                   D_bnight@yahoo.com
 

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