Ginger-Honey Sweet Potatoes

1 t ground ginger
1 t ground cardamom
2 T lemon juice
3 T honey
2 T butter (or butter substitute)
1 c water
6 c sweet potatoes, cubed

1. In a large pan heat the water, ginger, cardamon, lemon juice, honey, and butter to just below boiling temperature.
2. Add the sweet potatoes and simmer until the sweet potatoes are tender. Approximately 10 minutes.

COMMENTS
I like to serve fried rice with this dish.

SOMETHING TO THINK ABOUT
"...he saved us, not because of righteous things we had done, but because of his mercy."  Titus 3:5a  NIV

GIVING CREDIT
The only real adaptation I made to this recipe was to substitute ground ginger for ginger root. I seem to seldom have fresh ginger root on hand. The original recipe came from page 223 in Garden Way's Joy of Gardening Cookbook.

Blender Mayonnaise

1/2 pasturized eggs (Egg Beaters)
1 1/2 t salt
1 t dry mustard
1/2 t paprika
2 T lemon juice
1/2 c olive oil
2 T vinegar
1 1/2 c olive oil

1. Whirl the following in the blender: pasturized eggs, salt, dry mustard, paprika.
2. Clean the sides of the blender and add the lemon juice.
3. Start the blender on low and slowly pour in 1/2 olive oil.
4. Add the vinegar.
5. With blender on low, slowly add 1 1/2 c olive oil. Do not over blend. I usually stop the blender after about half the oil is added to scrape the sides.

COMMENTS

• DO NOT use raw eggs. Be sure you use a pasturized eggs.
• This is the best tasting mayonnaise I have ever sampled.
• You can substitute lime juice for the lemon juice. I think I like the lime juice best.
• The biggest mistake you can make is beating the mayonnaise too much. I usually beat it just until it starts to thicken. I then put the mayonnaise in a container. The parts that are closest to the bottom of the blender will be slightly stiffer but will easily blend into the remainder of the batch if you use a whisk to blend it in.
• Refrigerate and use within two weeks.

SOMETHING TO THINK ABOUT
"Now to him who is able to do immeasurably more than all we ask or imagine, according to his power that is at work within us, to him be glory in the church and in Christ Jesus throughout all generations, for ever and ever! Amen." Ephesians 3:20-21  NIV

GIVING CREDIT
I found this recipe in More-With-Less Cookbook on page 245. The only change I made is to use pasturized eggs instead of raw eggs.

Baked Herbed Salmon

This recipe is written for an individual serving. You can very easily multiply it for the number of people who will be eating dinner.

 

salmon fillet (4-6 oz)

1 t canola oil

1 T mayonnaise

Dill weed

tarragon
lemon-pepper
celery salt

 

1. Remove the skin from the salmon. (see comment below)
2. Spread the canola oil on the bottom of a baking dish. Place the salmon in the baking dish.
3. Spread mayonnaise on the fillet.
4. Sprinkly dill weed, tarragon, lemon-pepper, and celery salt on the top of the mayonnaise. This can be adjusted for you taste. I prefer to sprindle on a bit of extra dill weed.
5. Place the salmon in an oven preheated to 400 degrees.
6. Bake for 15 minutes or until it is flaky. Do not over bake because the fish will become dried out.

 

COMMENTS

• Removing the skin is not necessary. You may bake the salmon and serve it with skin side down. Diners just eat the flesh and leave the skin on the plate (Yuck). Or you may attempt to remove the skin after baking and before serving. I find this somewhat messy and unsatisfactory.
• I use frozen salmon. I find it easiest to remove the skin when the salmon is partially thawed.
• Always thaw frozen salmon in the refrigerator.
• There is nothing magical about these seasonings. If you do not have one on hand or want to try another one, go ahead. This is just my personal favorite combination. I used a variety of seasonings, and the results are always good.

SOMETHING TO THINK ABOUT
"Which of you, if his son asks for bread, will give him a stone? Or if he asks for a fish, will give him a snake? If you, then, though you are evil, know how to give good gifts to your children, how much more will your Father in heaven give good gifts to those who ask him! So in everything, do to others what you would have them do to you, for this sums up the Law and the Prophets." Matthew 7:9-12 NIV

GIVING CREDIT
I have no idea where I found the original recipe. It probably makes no difference as it has had several revisions.

Granola

4 c old fashioned oatmeal
1 c walnut pieces or whole almonds
1/2 c raw sunflower seeds
1/4 c raw wheat germ
1/4 c flaxseed meal
1 t cinnamon
1/3 c olive oil
2 T water
1/3 cup honey












1. Mix oatmeal, nuts, sunflower seeds, wheat germ, flaxseed meal, and cinnamon in a large bowl.
2. Combine the olive oil, water, and honey using a small whisk or fork.
3. Pour the liquid mixture over the oatmeal mixture.
4. Stir until all of the oatmeal mixture is moistened.
5. Place evenly on a greased jellyroll pan or other large shallow pan.

6. Heat oven to 250 degrees. Bake 1 hour 45 minutes. Stir after an hour.
7. Cool and place in a container.

COMMENTS

• This is good as a morning cereal with milk or eaten plain as a snack.
• Dried fruit may be added after the granola has cooled.
• This makes a great trail mix if you add dried fruit and some M&M's to the mix.
• Adjust the amount of honey if you prefer a sweeter cereal.

SOMETHING TO THINK ABOUT
"If your enemy is hungry, feed him; if he is thirsty, give him something to drink. In doing this, you will heap burning coals on his head." Romans 12:20 NIV

GIVING CREDIT
I am not for sure where I found the original recipe--maybe the Wichita Eagle Beacon. It does not matter since I have made many changes to the original. That is the beauty of this recipe. You can easily adjust it to your individual taste.

Onion-Rye Rolls

1 c milk (scalded or reconstituded dry)
2 T honey
1 t salt
3 T butter, melted
2 pkg yeast (2 T)
1/2 c water, lukewarm
1 1/2 c bread flour (see comment)
1 1/2 c whole wheat flour
2 T gluten
2 T caraway seeds
6 T onion, minced
1/2 c wheat germ
1 1/4 c rye flour

1 egg

2 t water

1.  Combine milk (scalded or reconstituted dry) in a bowl with honey, salt, and butter. Stir and cool until lukewarm.

2.  Dissolve yeast in lukewarm water. Let it set about 5 minutes then combine with the milk mixture.

3.  Add bread flour, wheat flour, and gluten. Using a  mixer with a dough hook, mix until smooth.

4.  Add caraway seeds, onion, wheat germ, and enough rye flour to make a soft dough.

5.  Knead.

        By Mixer: Beat at medium-slow speed for about 3 minutes or until dough is springy.

        By Hand: Knead on a floured counter for 8-10 minutes.

7. Divide the dough in half. Roll each half into a cylinder 2-3 inches in diameter. Divide each cylinder into 12 equal parts.
8. Form each part into a round roll. Place each roll on a greased cookie sheet or jellyroll pan. Place them  about 2 inches apart.











9.  Cover the rolls with a clean kitchen towel. Raise until double in size (about 30 minutes).

10. Beat the egg and water together. Gently brush the tops of the rolls with the mixture.
11. Place rolls in an oven which has been preheated to 400 degrees. Bake for 14 minutes.


COMMENTS

• Liquids which are too hot will kill the yeast. Test heated liquids (milk, butter) for temperature by placing a drop on the inside of your wrist. The liquid should feel neither hot nor cold.
• I prefer to use instant milk when baking bread. I cannot taste a difference from using regular milk and instant milk eliminates the need to scald. Regular milk must be scalded (heated to just below the boiling temperature) to kill enzymes which harm the yeast.
• Be careful to not work in any more flour than necessary to keep the dough from sticking. Too much flour harms the quality of the final product.
• For raising, I coat a crock bowl with about 1 teaspoon canola oil. I always put the dough in the bowl and then flip it over. That leaves the top of the dough with a thin coating of oil so it will not dry out during raising.
• I grease my baking pans with shortening. 
• All-purpose flour may be substituted for bread flour. The gluten may be eliminated. However, using both produces a nicely textured loaf.

SOMETHING TO THINK ABOUT

“For the bread of God is he who comes down from heaven and gives life to the world." John 6:33  NIV

GIVING CREDIT
This is my version of a recipe I found on a Hodgson Mill rye flour package.

Honey Oatmeal Wheat Bread

3 c boiling water                               1/3 c olive or canola oil

1 ½ c old-fashioned oatmeal              1 T salt

½ c warm water                               3/4 c honey
 6 c whole-wheat flour                        3 pkgs yeast (3 T)

3 c bread flour (see comment)            6 T gluten (see comment)

1.  Place oatmeal in a large bowl. Pour boiling water over it. Let it cool until lukewarm.

      2.  Dissolve yeast in ½ c lukewarm water. Let it stand for about 5 minutes.

      3.  Add honey, oil, and dissolved yeast to the oatmeal. Blend.

      4.  Combine whole-wheat flour with salt and gluten. Blend.

        5.  Add flour mixture to the oatmeal mixture. Add enough bread flour to make a soft dough. I use my mixer with the dough hook although it does push the limit of its motor. This is a large recipe and you may have to finish the mixing by hand.

              

         6.   Knead. 
     By Mixer: Beat at medium-slow speed for about 3 minutes or until dough is springy. 

           By Hand: Knead on a floured counter for 8-10 minutes.

     7.  Place the dough in an oiled bowl. Let it raise until double in size.

Microwave method: Place the dough in the microwave. Set on high for 15 seconds, wait 15 minutes, run for 15 seconds, wait for 15 minutes. The total raising time is about 30 minutes.  If you remove the dough from the microwave, cover it with a clean kitchen towel.

Countertop method: set the bowl in a warm place and cover it with a towel. Total raising time is about one hour. 

     8. Divide the dough into thirds.  Form into 3 loaves by pressing dough into a 12x8 rectangles. Roll it up and pinch the center seam together. Pinch the ends together. Place in greased loaf pans with the seam side down.

     9. Cover the loaves with a clean kitchen towel. Raise until double in size (about 30 minutes)

     10. Place loaves in an oven which has been preheated to 325 degrees. Bake for 55 minutes.

 

    COMMENTS

•     Liquids which are too hot will kill the yeast. Test the cooked oatmeal for temperature by placing a drop on the inside of your wrist. It should feel neither hot nor cold.
•     Be careful to not work in any more flour than necessary to keep the dough from sticking. Too much flour harms the quality of the final product.
•     For raising, I coat a crock bowl with about 1 teaspoon canola oil. I always put the dough in the bowl and then flip it over. That leaves the top of the dough with a thin coating of oil so it will not dry out during raising.
•     I grease my baking pans with shortening. 
•     All-purpose flour may be substituted for bread flour. The gluten may be eliminated. However, using both produces a nicely textured loaf.

    SOMETHING TO THINK ABOUT

     “Jesus answered, "It is written: 'Man does not live on bread alone.' " Luke 4:4  NIV

  GIVING CREDIT

     This is my version of a recipe I clipped from the Wichita Eagle Beacon newspaper many years ago.

Potato Onion Rolls

2 c whole wheat flour                          2 T gluten (see comment)

3 c bread flour   (see comment)           2 c milk (scalded or reconstituted instant milk)

1 c mashed-potato flakes                    ½ c butter or butter substitute (melted, lukewarm)

3 T sugar                                           ½ c green onion (chopped onion will work)

2 t salt                                               2 eggs

2 pkgs active dry yeast (2 T)

1.     

       1. Put whole wheat flour, potato flakes, sugar, salt, yeast, and gluten in a large mixer bowl. Blend.

            2. Beat milk, butter, onion, and eggs into the flour mixture until moist. Use the bread hook for your mixer or beat it by hand.

      3. Add enough of the bread flour to form a soft ball of dough. 

            4.  Knead. 

           By Mixer: beat at medium-slow speed for about 3 minutes or until dough is springy. 

           By Hand: knead on a floured counter for 8-10 minutes.

      5. Place the dough in an oiled bowl. Let it raise until double in size.

                     Microwave method: place the dough in the microwave. Set on high for 15 seconds, wait 15 minutes, run for 15 seconds, wait for 15 minutes. The total raising time is about 30 minutes.  If you remove the dough from the microwave, cover it with a clean kitchen towel.

                    Countertop method: set the bowl in a warm place and cover it with a towel. Total raising time is about one hour .

           6. Divide the dough in half. Roll each half into a cylinder 2-3 inches in diameter. Divide each cylinder into 12 equal parts.   

      7. Form each part into a round roll. Place the roll on a greased cookie sheet or jellyroll pan. Place them about 2 inches apart. For a more attractive roll, press the top of each roll in some potato flakes.

     8. Cover the rolls with a clean kitchen towel. Raise until double in size (about 30 minutes).

         9.  Place rolls in an oven which has been preheated to 375 degrees. Bake for 25 minutes.

COMMENT

• ·         Liquids which are too hot will kill the yeast. Test heated liquids (milk, butter) for temperature by placing a drop on the inside of your wrist. The liquid should feel neither hot nor cold.
• ·         I prefer to use instant milk when baking bread. I cannot taste a difference from using regular milk and instant milk eliminates the need to scald. Regular milk must be scalded (heated to just below the boiling temperature) to kill enzymes which harm the yeast.
• ·         Be careful to not mix in or work in when kneading in any more flour than necessary to keep the dough from sticking. Too much flour harms the quality of the final product.
• ·         For raising, I coat a crock bowl with about 1 teaspoon canola oil. I always put the dough in the bowl and then flip it over. That leaves the top of the dough with a thin coating of oil so it will not dry out during raising.
• ·         I grease my baking pans with shortening. 
•        All-purpose flour may be substituted for bread flour. The gluten may be eliminated. However, using both produces a nicely textured loaf.

SOMETHING TO THINK ABOUT

Jesus answered, "It is written: 'Man does not live on bread alone, but on every word that comes from the mouth of God.’”  Matthew 4:4  NIV

GIVING CREDIT

This is my version of a recipe I clipped from the Wichita Eagle Beacon newspaper many years ago.

Chicken Tetrazinni

1 T canola oil
Cooking spray
1 c onion, finely chopped
2/3 c celery, finely chopped
1 t black pepper
3/4 t salt
16 oz sliced mushrooms, chopped
1/2 c sherry
2/3 c flour
3 cans chicken broth
4 oz 1/3-less-fat cream cheese
1 lb pasta, uncooked (vermicelli or spaghetti)
4 c chicken, cooked and chopped
1 slice bread or 1/2 c oyster crackers

1. Cook pasta according to package instructions. Pour into a colander to drain. Run cold water over the pasta to stop the cooking process.
2. Put canola oil in a stock pot. Add onion, celery, pepper, salt, and mushrooms. Saute` approximately 4 minutes (until mushrooms are tender).





3. Add sherry. Cook 1 minute.
4. Gradually add flour. Cook about 3 minutes, stirring constantly. It will be a thick mixture.

5. Gradually add broth. Stir constantly. Bring to a boil then reduce heat and simmer for 5 minutes. Stir frequently.

6. Add cream cheese. Stir until chees melts.

7. Add cooked pasta and chicken. Stir until blended.

8. Coat 2 baking dishes (8x8) with cooking spray or shortening. I will sometimes use a third baking dish because we are a small family. I freeze 2 and bake one for supper.
9. Put the bread in a food processor and pulse until bread crumbs form or put crackers into a plastic bag and crush using a rolling pin. Sprinkle the crumbs evenly over the pasta mixture.



10. Bake at 350 for 30 minutes or until lightly browned. Remove from oven and let it sit about 10 minutes before serving. If using 2 pans (8x8), each will yield 6 servings.

TO FREEZE:
Complete steps 1-9. Cool completely. Cover with plastic wrap. Mold the plastic wrap to the pan and contents to remove air pockets. Wrap in aluminum foil and label. Place in freezer for up to 2 months.

PREPARING FROZEN CASSEROLE
Thaw the casserole in the refrigerator for 24 hours. Remove foil (reserve) and plastic wrap (discard). Cover the casserole with foil. Bake at 350 for 30 minutes. Remove foil and bake uncovered approximately 1 hour or until bubbly. Let it sit about 10 minutes before serving.

COMMENTS:
1.Chicken tetrazinni is an splendid potluck casserole. It is an excellent choice to use as a carry-in main dish for a sick or housebound person. Even though it is best when served medium warm, chicken tetrazinni is still tasty if it is a bit cooler. My husband enjoys snacking on cold leftovers taken directly out of the refrigerator.
2. This recipe takes some time and causes some kitchen mess, but it is worth the effort because I have a great main dish for supper and I generally freeze two batches for easy meals when my busy schedule means I don't have time to cook.
3. Because it can be made ahead of time, this is a great dish to use when having friends over for supper.

SOMETHING TO THINK ABOUT
Let us not give up meeting together, as some are in the habit of doing, but let us encourage one another — and all the more as you see the Day approaching. Hebrews 10:25  NIV

GIVING CREDIT

This is my variation of a recipe taken from page 51 in Cooking Light: Annual Recipes 2004.