Supper on a Bread Slice
1 loaf French bread
1 small can evaporated milk
1 1/2 lbs. ground beef
1/2 c. cracker meal (I use Saltines)
1 TBSP. mustard
1 1/2 tsp. salt
1/8 tsp. pepper
3/4 tsp. accent (optional)
2 c. cheddar cheese
Mix all ingredients together. Slice French bread down the middle. Spread meat mixture on top of
both halves. Wrap foil around crust side of bread. Bake at 350 degrees about 30 minutes!
Wednesday, September 30, 2009
Tuesday, September 29, 2009
What's for dinner 1 cont...
French Bread
2 1/2 C. warm water
2 1/2 T. sugar
2 T. or 3 small packages dry yeast
1 T. salt
2 T. oil
6 C. flour
1 egg, beaten
In a large bowl combine water, sugar, and yeast. Let stand for about 5 minutes or until foamy. Stir in salt, oil, and 3 cups flour. Stir vigorously. Add remaining flour and mix well. Let stand 10 minutes. Stir down. Repeat this process 5 times, which will take 1 hour. (I set my oven timer, and if I'm really busy, sometimes I keep tally marks on a paper so I remember where I'm at!). Place dough onto a floured board. Knead only enough to coat dough with flour so it can be handled...do not over-knead. Divide dough in half for two long loaves, into 8 pieces for french rolls, into 8-10 pieces for round bread bowls for soup or cut into about 40 strips for breadsticks. For loaves, roll into rectangles (about 9x12 for 2 loaves). Roll up from long side. Moisten seam with small amount of water and pinch to seal. Arrange loaves lengthwise on a large, well-greased (or Silpat) cookie sheet. Place seam side down. Cover with plastic wrap or towel and let rise another 30 minutes. Glaze with beaten egg. Use a knife to gently make 3-4 diagonal gashes in the top of each loaf. Bake 375 degrees for 25-30 minutes. After removing to cooling racks, can cover with a towel to keep crust soft.
If making breadsticks...Brush cookie sheets generously with melted butter. Lay breadsticks on pan. Roll to coat in butter. Sprinkle with parmesan cheese and garlic powder or salt. Bake 400 degrees for 15 minutes.
Modified from The Essential Mormon Cookbook
2 1/2 C. warm water
2 1/2 T. sugar
2 T. or 3 small packages dry yeast
1 T. salt
2 T. oil
6 C. flour
1 egg, beaten
In a large bowl combine water, sugar, and yeast. Let stand for about 5 minutes or until foamy. Stir in salt, oil, and 3 cups flour. Stir vigorously. Add remaining flour and mix well. Let stand 10 minutes. Stir down. Repeat this process 5 times, which will take 1 hour. (I set my oven timer, and if I'm really busy, sometimes I keep tally marks on a paper so I remember where I'm at!). Place dough onto a floured board. Knead only enough to coat dough with flour so it can be handled...do not over-knead. Divide dough in half for two long loaves, into 8 pieces for french rolls, into 8-10 pieces for round bread bowls for soup or cut into about 40 strips for breadsticks. For loaves, roll into rectangles (about 9x12 for 2 loaves). Roll up from long side. Moisten seam with small amount of water and pinch to seal. Arrange loaves lengthwise on a large, well-greased (or Silpat) cookie sheet. Place seam side down. Cover with plastic wrap or towel and let rise another 30 minutes. Glaze with beaten egg. Use a knife to gently make 3-4 diagonal gashes in the top of each loaf. Bake 375 degrees for 25-30 minutes. After removing to cooling racks, can cover with a towel to keep crust soft.
If making breadsticks...Brush cookie sheets generously with melted butter. Lay breadsticks on pan. Roll to coat in butter. Sprinkle with parmesan cheese and garlic powder or salt. Bake 400 degrees for 15 minutes.
Modified from The Essential Mormon Cookbook
What's for dinner 1
Cheese and Broccoli Soup
1 20 oz. package frozen broccoli
4 chicken boullion cubes
2 C. water
Mix in a saucepan until broccoli is soft.
In another saucepan mix:
1/4 C. butter
1/2 C. flour
Whisk together to make a roux. Cook for 1 minute.
Add:
2 C. milk
1-2 C. shredded sharp cheddar cheese
Onion powder, salt and pepper to taste.
Mix the two pans together and simmer. Serves 6.
Thanks to Ricki Wach for the original recipe! :)
1 20 oz. package frozen broccoli
4 chicken boullion cubes
2 C. water
Mix in a saucepan until broccoli is soft.
In another saucepan mix:
1/4 C. butter
1/2 C. flour
Whisk together to make a roux. Cook for 1 minute.
Add:
2 C. milk
1-2 C. shredded sharp cheddar cheese
Onion powder, salt and pepper to taste.
Mix the two pans together and simmer. Serves 6.
Thanks to Ricki Wach for the original recipe! :)
Mama Wilson's Kitchen
The purpose of this blog is threefold: 1) share my favorite recipes with hungry people who will enjoy them, 2)someday this can be printed and made into a cookbook for my kids and 3)keep my own recipes organzied in one spot!
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