RECIPES FROM FAMILY AND FRIENDS

Mary Anne’s Healthy Homemade Bread

Featured by maryannetuck, posted in Homemade Bread

Mary Anne’s Healthy Homemade Bread I lay claim to this recipe. Homemade bread is my favorite. I was trying to find a way to make it so it wouldn’t be fattening; decided to check out the calories in the shortening to see if I could replace it with applesauce for the moisture. Turns out the shortening was 1800 calories against 100 calories of the same amount of applesauce. EUREKA! All I needed to find out was how it would taste. It tastes WONDERFUL. There is no flavor of applesauce, just really good homemade bread. This recipe makes 7-8 loaves. 7 would be the best but you could make each loaf a bit smaller and come up with 8. I freeze mine. Hope you take the time to try it. It takes the better part of a day to make a batch of bread, but you’ll feel so good about yourself, it will be well worth the effort. (The compliments are nice too.)

1/4 cup yeast, 2 TBLSP sugar, 2 1/2 cups very warm (not hot) water. Mix it well. Let stand for at least ten minutes to get the yeast working. It will be just fine when you get ready to add it even if it’s more than 10 minutes

2 1/2 cups scalded milk (put the pan over low burner until slight skim forms on top) Use regular milk or evaporated. Let the milk cool to warm. (Sometimes I place the pan in a larger pan with a couple of inches of cold water in the bottom to get the milk cooled down.)

1 cup UNSWEETENED applesauce, 1 cup white sugar, 1 1/2 TBLSP salt..mix well

Add milk and yeast mixture to applesauce and sugar and salt

Mix thoroughly with large mixer – I use a large Kitchen Aid Mixer..I’ve had my mixer since 1983 and I’ve never had a bit of trouble with it. Don’t know if they make equipment to last that long anymore.

7 eggs beaten (add to liquid last)..mix well

Add 5 lb flour, mixing slowly, but well, after each addition. I prefer King Arthur Bread Flour.

Roll out dough on WELL floured board or counter. My mixer isn’t large enough to completely mix the amount of flour needed. The remainder will be added as you knead the dough. You may need to use a bit more regular flour. You’ll know the texture.

Place in greased pan…you’ll need a large one. Let rise until doubled in bulk. About 1 1/2 to 2 hours. (Cover dough with clean cloth as it rises. I let mine sit on top of my stove and turn the oven on to about 200 to make a warm place.)

Punch down and let it rest for 10 minutes

Form the dough into a long round piece and cut the 7 or 8 sections for the loaves. (You’ll figure it out.)

You’ll need bread pans according to your number. (Of course) I’ve found that using Parchment paper is the best lining for the dough. It keeps the sides from sticking and pops right off when the bread is finished. I use a spray can with shortening to put a little on the tops of the loaves before I bake them. Sometimes it makes the tops look wrinkly when they’re done. It’s up to you. Do it..or don’t do it. The bread will be good. (Again, I lay a cloth over the loaves as they raise.)

Let the loaves raise for 1 1/2 hours or until doubled in bulk.

Bake at 395 deg. for 25-30 minutes. When they look right, you’ll know it.

I use 2 gallon freezer bags for one loaf. There isn’t enough room for 2 loaves and a 1 gallon freezer bag isn’t large enough. Oh well.

copyright@2019

Photos by Mary Anne Whitchurch Tuck

http://www.thatremindsme.net

Mom’s Macaroni and Cheese

Featured by maryannetuck, posted in Casseroles, Mother's Favorite Recipes

One of my Mother’s favorite casserole recipes. She had many. Written in pencil on the back of a place mat, it’s in her handwriting. Seeing her handwriting is precious to me. It isn’t fancy, but it’s good if my Mother is sharing it.

8 oz Macaroni

3 T Oleo

2 C Milk

2 T Cornstarch or flour

1/4 C Grated Onion

1/2 t Dry Mustard

1/4 t Worcestershire Sauce

1/4 t Salt

1/8 t Pepper

8 oz Grated Cheddar Cheese

Cook macaroni. Drain and place in buttered 2 qt casserole.. In sauce pan melt butter, saute onion, stir in flour. Slowly add milk until thickened. Add spices, cheese, stir until melted. Pour over macaroni, sprinkle with crumbs. Bake at 350 deg 30-40 minutes. (She didn’t say what kind of crumbs. You’ll have to figure that out for yourself.)

Mary Anne Whitchurch Tuck

copyright@2019

If you have time, visit my other website….www.thatremindsme.net

MY PLATE IS FULL…SALADS

April 24, 2019February 16, 2022 by maryannetuck, posted in Salads

My friend, Dixie, is helping me out with recipes. It all sounds so good and I can’t wait to try them.

BEEF SALAD

Ingredients:

1/2 cup sour cream

2 round tbsp prepared horseradish

1/2 Lemon, juiced

About 2 tsp Worcestershire sauce

Handful chives, fine chopped

Handful dill, finely chopped

1 1/2 tsp coarse black pepper

About 1 pound deli roast beef, leftover, roast, pot roast or steaks

Watercress or arugula to serve

Gather your ingredients. In a mixing bowl, combine sour cream, horseradish, lemon juice, Worcestershire sauce, chives, dill and black pepper. Chop the beef and combine with sauce. When you serve, arrange watercress or arugula under and/or around rounded scoops of the salad, about 4 ounces per platter.

DEVILED HAM

1 pound deli ham sliced (cooked ham)

2 small ribs celery with leafy tops

1/2 red onion

2 cloves garlic

2 tbsp thyme

1 tbsp cayenne pepper sauce, (more to taste)

1 tbsp Worcestershire sauce

About 2 round tbsp yellow mustard

3 tbsp pickle relish

Romaine or Bibb lettuce to serve

Tear ham into coarse pieces. Add to a food processor and finely chop the ham by pulsing it 10-12 times. Add to a mixing bowl and return processor bowl to base. Coarsely chop celery and onion, crush garlic and finely chop thyme and add to ham. Season the ham with cayenne pepper sauce, Worcestershire sauce, mustard and relish then stir salad with rubber spatula. Rinse processor blade and bowl and return to base. To serve, arrange a small bed of lettuce leaves under rounded scoops of deviled ham, about 4 ounces per portion.

CHICKEN SALAD

1 pound cooked rotisserie chicken PLUS all the fat and drippings from its container

2 small ribs celery

1 large shallot

1 large clove garlic, crushed

4 sprigs tarragon

salt and pepper

1/2 lemon

2 round tbsp Dijon mustard

Romaine or Bibb lettuce

About 2 tbsp small capers

Chopped cornichons serving

Separate the skin and bones from chicken and place meat in food processor with fat. Pulse the processor to finely chop the chicken and transfer to a mixing bowl. Add processor bowl back to base, coarsely chop the celery, shallot, crushed garlic and tarragon leaves and pulse to finely chop. Add to the chicken and season with salt and pepper. Add lemon juice and mustard and stir well with rubber spatula. To serve, arrange the chicken salad on a bed of a few leaves of lettuce and top with capers and chopped cornichons.

To Serve

Cut edges of bread, arrange the bread on a baking sheet and lightly toast on both sides under broiler. Cut toast from corner to corner. Quarter eggs lengthwise. Cut cheese into portions.

Arrange platter: ham salad, hard-boiled eggs, beef salad, portion of cheese or cheeses of choice, chicken salad, 4 toast points per person.

CAULIFLOWER SALAD..EASY AND DIFFERENT..

April 24, 2019February 16, 2022 by maryannetuck, posted in Mother's Favorite Recipes, Salads, vegetable salad

Written on a piece of note paper and in my Mother’s handwriting. I always trust Mother not to lead me astray. Let’s try this one.

1 Head Cauliflower

1/4 Cup grated onion

1/2 Cup Miracle Whip Salad Dressing

8 oz pkg Cream Cheese

Whip onion, salad dressing & cheese until it coats cauliflower & carrots. Let refrigerate overnight.

Let me know how you like this. Sounds interesting. Looks to me like the cream cheese will make the difference.

copyright@2019

Photography By Mary Anne Whitchurch Tuck

http://www.thatremindsme.chat (Memories & Observations)

http://www.thatremindsme.blog (Recipes)

http://www.treasuresbymaryanne.me (Note Cards)

APPLE BROWNIES…MMM..SOUNDS GOOD ENOUGH TO EAT

April 24, 2019February 16, 2022 by maryannetuck, posted in Brownies, Desserts

Another recipe from “Toots”, my Mother’s friend, who also happened to be a registered nurse. Toots was not only a great nurse, but also a good cook. This recipe in her handwriting says, “it’s good”. I believe her.

Cream 1/2 cup melted oleo with 1 cup sugar.

Add one egg.

Sift 1 cup flour, 1/tsp baking powder, 1/2 tsp soda, 1/4 tsp salt, 1 tsp cinnamon.

Add to cream mix and mix well.

Stir in 3 medium apples peeled & sliced thin & 1/2 cup nuts.

Place in 9×9 pan-greased.

Bake @ 350 deg. 40-45 minutes.

“Will be moist & good”

copyright@2019

Mary Anne Whitchurch Tuck

Photo By Me – (Model “Ziggy”)

DIXIE’S DEVILED CHICKEN -(We could call it Dixie’s chicks)

April 18, 2019February 16, 2022 by maryannetuck, posted in Chicken, Friends Sharing Recipes

My friend Dixie and I met in a 60+ Chatroom in 1998. We’ve been internet friends ever since. She is a lovely lady and a great cook from what I hear, but for me, that’s not as important as the wonderful friendship between us. Thank heaven for the internet. One of us is living in Florida and one in Michigan, meeting once in Oklahoma face to face in the nineties when my family was on a trip through the West. Many friends were made during that chatroom experience over a ten year period. As the years go by, it pays to try some of the new inventions…maybe you should try Dixie’s recipe too.

TOTAL TIME 30 MIN

ACTIVE 30 MIN

YIELD 4 SERVINGS

LEVEL EASY

INGREDIENTS

4 pieces boneless, skinless chicken breast (no tenders)

Salt and Pepper

All Purpose flour, about 1 cup

3 Large Eggs

1 scant tbsp. Dijon mustard

3 tbsp. milk

3 tbsp. Pecorino Romano (Various cheeses of Italian origin made from sheep’s milk) or Parmigiano-Reggiano cheese

1/4 to 1/3 cup olive oil or vegetable oil (light in color olive oil or safflower oil)

2 lemons

3 tbsp. butter

2 large cloves garlic, 1 crushed or chopped, 1 halved

About 3/4 cup white wine

1 tbsp. Calabrian chili paste, harissa or sriracha

About 1 1/2 cups chicken stock

A handful flat-leave parsley, for serving

1 loaf ciabatta bread, 12 to 14 inches long, halved

EVOO, for drizzling (extra virgin olive oil)

Flaky sea salt, for sprinkling

1 large bundle arugula, cleaned, or boxed leaves

Use a gel board to prepare chicken.
Halve the chicken breasts horizontally and butterfly them. With a mallet thin meat or even it out if needed–it depends on the size of the chicken breasts. Season meat with salt and pepper.
Set a station up: Flour in shallow dish; eggs beaten with mustard, milk, salt, pepper and cheese; large frying pan with oil (4 to 5 turns of the pan); a baking sheet with wire rack inserted and lined with parchment paper to remove the chicken to.
Preheat the oil in skillet over medium to medium-high heat. Coat chicken 2 at a time in flour, shake off excess to drip off. Cook chicken 3-4 minutes on each side. Repeat, removing cooked chicken to wire rack. Once chicken is cooked, slice and lightly brown 1 lemon; add to pan with chicken. Wipe excess oil from pan, return to heat and add butter. When it foams add 1 clove crushed garlic, juice of 1 lemon, wine and chili paste and reduce abut 3 minutes. Add stock and reduce 5 minutes more. Pick and chop the parsley.
Char the bread over gas burner or under broiler. Rub charred bread with halved garlic, drizzle with EVOO, sprinkle with flaky sea salt and cut bread into chunks.
Add the chicken back to sauce and heat the meat, through, 3-4 minutes, turning occasionally. Add the sliced lemons and coat with sauce. Add parsley and transfer to plates. Serve cutlets with a small handful of arugula leaves alongside and some charred bread for mopping.
(Recipe as seen on Rachel Ray Show-Food Network)

Mary Anne Whitchurch Tuck

Ella’s Cherry Cheese Dessert…

April 15, 2019February 16, 2022 by maryannetuck, posted in Desserts

ELLA’S RECIPE

2 C. Graham Cracker crumbs

1 Cup Chopped Pecans

1/2 Cup Melted Butter

1 tsp Vanilla

1 3 oz pkg Cream Cheese (1 8oz pkg. (same)

2 tbsp Sugar

1 Cup Cream (whipped)

1 Cup Powdered Sugar

2 tbsp Milk

1 Can Cherry Pie Filling

1/2 tsp. Almond flavoring

Combine crumbs and butter, press into 8 inch square cake pan.

Beat sugar and cheese and milk until smooth.

Spread over crust.

Then spread cherry mix over crust.

Top with pecans.

Fold vanilla and sugar into cream with almond flavoring.

Pour over all. Chill overnight.

Check out my other websites sometime…

http://www.thatremindsme.chat (Memories & Observations)

http://www.treasuresbymaryanne.me (Note Cards)

http://www.thatremindsme.blog (Recipes)

Mary Anne Whitchurch Tuck

Photography By Mary Anne Whitchurch Tuck

Tender Chicken & Rice Casserole

April 1, 2019August 25, 2021 by maryannetuck, posted in Casseroles, Chicken, Mother's Favorite Recipes

This little recipe is written on a piece of note paper and it’s all ragged around the edges as if it’s been handled a bit. However, it’s in my Mother’s handwriting, so I know it’s a good one.

1 7 oz pkg Minute Rice

1 Can Cream of Mushroom Soup

1 Can Cream of Chicken Soup

1 Can Milk (soup can)

Mix together & pour into 9×13 dish.

Over the top, lay pieces of uncooked chicken. Sprinkle 1 pkg. dried onion soup mix over the chicken.

Cover with aluminum foil & seal the edges.

Bake 2 hours @ 350 Deg.

Photo By Mary Anne Whitchurch Tuck

http://www.thatremindsme.net