Friday, September 29, 2017

HOSPITLITY thru SPECIAL OPPORTUNITIES OF SERVICE

Bread. The one food we share in common with every country in the world. The bread takes on many shapes and forms according to the resources of the people preparing the food to eat. As we learn to serve others thru hospitality we find ways bread can be a language we all have in common.


 Buttery Crescent Rolls
 1 pkg. active dry yeast 
 1/2 c warm water (110-115) 
 1/2 c warm milk 
 1/2 c butter softened 
 1/3 c sugar 
 1 egg 
 3/4 tsp salt 
 4 to 4 1/2 c all purpose flour 
 Additional butter melted

     In large mixing bowl dissolve yeast in warm water. Add the milk, butter, sugar, egg, salt and 2 cups flour. Blend well with a whisk.  Stir in enough remaining flour to make a soft dough. Turn onto a floured surface, knead until smooth and elastic about 6-8 min. Place in greased bowl, turn over and let rise, about 1 hour. 
    Punch down dough. Turn onto a floured surface, divide in half. Roll each portion into a 12" circle. Cut each circle into 12 wedges. Roll up wedges from the wide end and place pointed end down 2" apart on greased or parchment lined baking sheets.  Curve edges to form crescents. Cover and let rise in a warm place until doubled, about 30 min.  Bake at 375° for about 14 min or till golden brown. Brush with melted butter. Remove from pans to wire racks to cool.  Makes: 2 dozen


Cowboy Bread
"Similar to pita breads, this is a round fried bread which supposedly traces its origins back to the great American West."  yield: 8 pieces of bread.

1/2 cup boiling water
3/4 cup cold milk
1 teaspoon white sugar
1 1/2 teaspoons active dry yeast
1 egg, beaten
2 tablespoons butter, melted and cooled
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
4 cups all-purpose flour

1. In a large bowl, stir together the water, milk, and sugar. 
Sprinkle the yeast over the top, and let stand for 5 minutes to dissolve.

2. Stir the egg and butter into the yeast mixture, then stir in the salt, nutmeg, and 2 cups of the flour. 
Mix until everything is well blended. 
Mix in remaining flour, 1/2 cup at a time until the dough pulls away from the side of the bowl. 
Turn out onto a floured surface, and knead for 10 minutes (no cheating!). 
Place dough into a greased bowl, and let rise until doubled in size.

3. Divide the dough into 8 balls, and let rest for another 20 minutes. Roll each ball out to 8 to 10 inches in diameter.
(We will make these smaller today, about 6” or pancake size.)

4. Heat a cast-iron skillet or griddle over medium-high heat. 
Dry fry each of the pieces of bread fro 30 to 60 seconds on each side,
 or until light to medium brown spots appear. 
Keep covered with a cloth, or in a paper sack to retain heat.  
Serve warm with favorite butter or soup and chili.

Seeduction Bread
Prep Time: 20 Minutes Cook Time: 40 Minutes
Ready In: 2 Hours 40 Minutes Servings: 15

1 1/4 cups warm water (105 degrees to
115 degrees)
2 tablespoons molasses
2 tablespoons honey
1 (.25 ounce) envelope active dry yeast
2 tablespoons vegetable oil
2 cups unbleached all-purpose flour
1 cup whole wheat flour
1 1/2 teaspoons sea salt
3 tablespoons raw pumpkin seeds
2 tablespoons raw sunflower seeds
1 tablespoon poppy seeds
2 tablespoons millet seed
3 tablespoons malted barley flour
1 tablespoon wheat gluten
1 egg white, beaten
1 teaspoon millet seed
DIRECTIONS:
1. Gently stir together the warm water, molasses, honey, and yeast in a large bowl and 
let stand until foamy, about 5 minutes. Pour oil into the yeast mixture.
2. In a separate bowl mix together all-purpose flour, whole wheat flour, salt, pumpkin seeds, sunflower seeds, poppy seeds, 2 tablespoons of millet, barley flour, and vital wheat gluten. Stir the flour and seed mixture to the yeast mixture until it pulls together. Turn the dough out of the bowl onto a lightly floured surface. Knead for 7 to 8 minutes, adding additional flour as needed. Place the dough in a large oiled bowl, cover and let stand in a warm place until doubled in size, about 1 hour. Grease a 9x13 baking sheet.
3. Punch down the risen dough and turn out of the bowl onto a lightly floured surface. Form into a round or oval loaf shape and place onto the prepared baking sheet. Cover the dough and allow to rise until doubled in size again, about 40 minutes.
4. Preheat oven to 375 degrees F (190 degrees C) toward the end of this second rise. Slash the top of the loaf diagonally with a sharp razor blade or serrated knife, carefully brush with the beaten egg white, and sprinkle remaining millet seeds over the top.
5. Bake in preheated oven until the bread sounds hollow when thumped on the side, 40 to 45 minutes.



Focaccia Bread
"A wonderful, quick alternative to garlic bread. Lots of herbs and lots of flavor!" 

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch ground black pepper
1 tablespoon vegetable oil
1 cup water
2 tablespoons olive oil
1 tablespoon grated Parmesan cheese
1 cup mozzarella

* In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
*When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. 
*Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
Preheat oven to 450 degrees F (230 degrees C). *Punch dough down. Divide in half. Place on greased or parchment lined baking sheet. Pat into a 1/2 inch thick circle. Brush top with olive oil. Scatter with favorite toppings. Sprinkle with Parmesan cheese and mozzarella cheese.
4. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.


New York Style Calzones

Dough
1 1/2 cup lukewarm water
1 tsp active dry yeast
About 4 cups all-purpose flour
1 1/2 tsp salt
Olive oil for coating

Filling
6 oz thinly sliced Genoa or other salami
3/4 pound mozzarella, coarsely grated


   Place the water in a bowl and stir in the yeast. Add 2 cups of the flour and stir to make a smooth batter.  
Sprinkle on the salt and stir it in.,  Add another 1 1/2 cups flour and stir and fold to incorporate.          
Turn out onto a floured surface and knead until smooth, incorporating more flour as necessary, about 5 minutes.

   Oil a clean bowl with about a tablespoon of olive oil, place the dough in the bowl, and turn to coat with oil.  
Cover and set aside to rise until doubled.  1 1/2 to 2 hours.

   Turn the dough out onto a lightly floured surface and cut into 6 equal pieces.  
Set aside, loosely covered.   Cut the salami slices in half, then mix with the grated cheese.  
Divide the filling into 6 equal piles and set aside.  

   On a lightly floured surface, begin rolling our 2 pieces of dough.  The dough will be elastic and spring back, so alternate between the 2 until each is rolled out to a thin round about 8 inches in diameter and 1/4” thick.  Place a pile of filling in the middle of one half of each round, making sure there is a clean 1/2” rim of dough, then fold the dough over to make a half moon shape.   Pinch the edges of the dough together and then fold the edge back up over the seam and pinch again, to make a secure doubled seam.

   Place the calzones on a surface dusted with flour and cover loosely. 
Repeat with the remaining pieces of dough and let rise covered for 30 minutes.
Place a baking stone. on the rack in the center of the oven and preheat the oven to 500 degrees.  
   Cut 2 or 3 short slashes in the top of each calzone.
Transfer the calzones to the baking stone and bake for 10 minutes or until lightly browned on top. 
Transfer to a rack to cool for 5 minutes, then serve.



Slap your Brains out Biscuits
and Raspberry Butter

1/2 cup warm water
1 tsp sugar
1 pkg dry yeast
Mix together and set aside for 5 minutes

4 1/2 cup flour
4 tsp baking powder
1/3 tsp soda
1 tsp salt
1/4 cup sugar
Sift dry ingredients together in large bowl, mix together, make a well and add:

2 cups buttermilk
1/2 cup oil

Add the yeast mixture. 

Mix well. you can make drop biscuits or pour out dough on a floured surface. With extra flour pat dough to 1/2” thick.  Cut with floured biscuit cutter. Bake on a greased pan or parchment lined pan at 375 degrees for 15-20 minutes. Watch for the golden brown top and bottom.


Slap Your Brains out Biscuits
with the Jams prepared last week.

Cowboy Bread with Dipping Oil


 On of the best times of class is tasting all the wonderful things that have been prepared. The day we make bread always seem to bring visitors from all over the building. It smells so good! And tastes even better.




Friday, September 22, 2017

TABLESCAPES 2017

This is one of my most favorite classes. The ladies each choose a Tablescape from items that they already have around the house. Maybe things they have collected or borrowed. One of our objectives is to spend no money and still set an interesting table with a story. We learn so much from about each other as we share our collection of items and thoughts.
Kayla presents
"Fall in Love"



Roberta presents
"Anniversary Dinner"



Amy presents
"Family DayOut"



Stephanie presents
"Piece of Me"



Enjoy presents
"  "

Friday, September 15, 2017

Hospitality thru Kindness and Encouragement

We learned about Hospitality thru kindness and encouragement from Channetta and Debbie this week. They also ugh the practical skill of waterbacth canning. As we made jams and jelly we learned a new skill and a new way to encourage and lift others up with simple gifts.













Red Hot Apple Jam

Amaretto Peach Jam













Friday, September 1, 2017

BEING PREPARED FOR HOSPITALITY

Hospitality is not always easy or convenient. But when we plan ahead for our daily meals it becomes easier to plan ahead for hospitality. This week we learned how to cook in bulk, preparing several meals at one time. Also, how to make one basic preparation from which several meals can be prepared. Here are some of the dishes the ladies prepared.
   Apricot Curry Chicken                  
Serves 4-6
3/4 cup uncooked rice
1 cup fine chopped onion
2 1/2 cup chicken broth
1  can apricots, drained, chopped
2 1/4 cup cooked, chopped chicken
3/4 tsp salt
1/4 tsp curry powder
1/4 tsp pepper
2 tsp lemon juice
1/3 cup Craisins

Place rice, onion and chicken broth in medium saucepan.  Bring to a boil, stir, cover and reduce heat to low. Simmer 15 minutes. Drain and cut apricots into pieces.  Combine all ingredients.  Allow to cool. Seal and store in Freezer.  
To prepare:
Thaw and preheat oven to 350
 Place entree in baking dish sprayed with nonstick spray. Cover with foil.
Bake for 45-60 minutes.
Add a small amount of water or apricot juice if it becomes too dry while baking.   


Chicken Broccoli Au Gratin Serves: 4-6
1/4 cup Butter    
1   4 oz can sliced Mushrooms
1/4 cup Onion, chopped    
1   13 oz can evaporated Milk
1/4 cup Flour                    
1-10 oz Broccoli spears cooked, cut
 2   cups Chicken cubed
1/2 tsp curry powder  
 1   cup Monterey Jack Cheese, shredded
1 tsp. Salt dash black pepper                                          

Melt butter in skillet, sauté onions until tender, remove from heat. Stir in flour, salt, curry powder and pepper.  Drain mushrooms (save liquid). Add water to liquid to make 1 cup.  Gradually whisk water into flour  mixture.  Blend in milk until smooth. Cook and stir over medium heat until sauce thickens.  Arrange chicken and broccoli in a 13 x 9 pan. Pour sauce over all and top  with cheese.  Bake @ 375 about 20 minutes until hot and bubbly.  To stretch this recipe to feed more add 2 cups of cooked broad egg noodles or  cooked rice) in the pan before the chicken and broccoli.


Chicken a’la King

1 strip diced bacon (optional)
1/4 cup flour
           1/4 cup finely chopped onion
1 tsp salt
1/2 cup green peas
1/4 tsp pepper
1/4 cup diced red pepper
(or 1 Tbsp pimientos)
2/3 cup chicken broth
1 cup cooked, chopped chicken
1 Tbsp margarine or butter
1 cup half and half  (or canned evaporated milk)

*In a large saucepan, cook and stir bacon, onion, and pepper in margarine over medium heat until vegetables are tender. Blend in flour, salt, and pepper.  
Cook over low heat, stirring constantly until well mixed.  
*Remove from heat, 
*Stir in Half-n-half (or evaporated milk) and chicken broth.  Heat to a boil, stirring constantly for 1 minute.  
*Stir in chicken (and pimientos if using). 
*Serve over biscuits, toast or puff pastry shells. 
******If omitting bacon increase margarine to 3 tablespoons.
Serves 4-5

      Chicken Packets

2 cups chicken, cooked and chopped
1/2 cup  seasoned crouton, crushed to crumbs
1 3 oz pkg. Cream cheese, softened
2 6 oz. pkgs.  refrigerated crescent rolls
1 Tbsp chives, chopped
1/4 cup (1/2 stick) melted margarine
2 Tbsp milk
salt to taste

*Mix chicken, cream cheese, chives, milk and salt in a medium bowl.  
*Preheat oven to 350 degrees. Unroll crescent rolls. Each tube will contain 4 rectangles of  dough with a diagonal perforation.  Press dough along each perforation so the rectangle halves will not separate,  
*Place about 1/4 cup of chicken mixture into center of each rectangle. 
*Fold dough over the filling, and pinch  the edges to seal tightly.  
*Dip each packet in melted margarine, and coat with crouton crumbs.  
*Place packets on a baking sheet.  
*Bake for 20 minutes or until golden brown.  
*Packets are good either hot or cold.
Makes 8 packets




Friday, August 25, 2017

BEANS AND GRAINS

Some of the most nutritious foods God has given us come from beans and grains. There is such a bounty of variety from around the world. Today we tried some new ways to add them into our diet both for economy and also for all the wonderful new taste and flavors.

Tex Mex Black Bean Wraps
These sandwiches are perfect for a light lunch. Black beans are mashed with salsa to form a spread for flour tortillas, then rolled with veggies and avocado sauce.

Ingredients:  
1 ( 15 ounce) can black beans, rinsed
1/3 cup chunky salsa
1 red or green bell pepper, thinly sliced
1 tomato, thinly sliced
1 cup shredded cheddar cheese
1/2 cup shredded pepper Jack cheese
1 avocado
1/3 cup sour cream
1 tsp lemon juice
4 (8”) flour tortillas
Optional: onion, thinly sliced

Preparation:
*In medium bowl, place black beans and mash with a fork.  Leave some beans whole for a chunky texture.
*Add salsa and mix well.
*Slice bell pepper into thin strips
*slice tomato. slice onion if using.
*Shred cheeses.
*Prepare avocado. In small bowl, mash avocado with sour cream and lemon juice.
*Spread bean mixture over tortillas and top with vegetables and cheeses.
*Roll up wraps, slice in half at an angle, serve.


White Bean Dip with Pita Chips

• 1 (15-ounce) can Cannellini beans, drained and rinsed
• 2 cloves garlic
• 2 tablespoons fresh lemon juice
• 1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Pita chips

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
Serve the pita toasts warm or at room temperature alongside the bean puree. Servings: 6


Black Bean Salad

Salad
• 1½ c cooked black beans
• 1 English cucumber, diced
• 1 red bell pepper, diced
• 4 scallions, chopped
• 1 lg tomato, diced, optional
• Salt
Ground pepper

Vinaigrette
• 1 tsp Chipotle in adobo
•  Or more to taste
• 1 garlic clove, minced
• 2 tsp honey
• 2 Tbsp cilantro  fresh, chopped
• 2 Tbsp rice vinegar
1½  Tbsp olive oil, Optional

In salad bowl, combine the beans, cucumber, bell pepper, scallions, and tomato if using.  Toss to mix.
To make the dressing, in a small bowl whisk together chipotle en adobo, honey, garlic, cilantro, and vinegar.  Whisk in olive oil if using. Pour over bean mixture and toss well. Season to taste with salt and pepper. Serve at room temperature. Servings: 4


Campfire Beans

1 lb ground beef
1 envelope onion soup
2 cans beans, drained
(kidney, pinto, great northern, etc.)
1/4 cup chili sauce
1 1/2 cup water

*In a large skillet brown meat until no longer pink,    stirring frequently.
*Drain excess grease.
*Stir in soup mix, beans, chili sauce and water.
*Simmer covered 15-20 minutes.
Serve over Fritos or rice or with cornbread.
Serves 6-8


Cajun Quinoa

1/2 cup onion diced
6 cloves garlic minced
1 Tbsp olive oil
1 cup carrots, shredded
1 tsp Cajun seasoning
1 med. zucchini, diced
2 tsp.. fresh thyme or oregano
1 1/4 cup quinoa
2 cups water

Rinse quinoa well. Cook in pan with a tight fitting lid. 
Bring to a boil, then turn down to a simmer, cover and         
      cook  for about 20 minutes. 
Saute’ onion, garlic, carrots and zucchini in olive oil 
      until tender. 
Mix cooked quinoa and vegetables. 
Add seasoning. 
Adjust seasoning to taste


Hoppin’ John

1 lb  ground sausage
1 med onion, diced
2 cloves garlic, minced
2 cups chicken broth
2 cans black eyed peas
1 cup long grain rice
1 tsp fresh thyme  (or 1/2 tsp dried)
1/2 tsp pepper   

Brown sausage in skillet until no longer pink. Add onion, cook until tender. add garlic cook stirring one minute more. Add broth, black eyed peas. Stir in rice, thyme and pepper, cover and simmer 15-20 minute


Hummus

1 16 oz can of chickpeas or garbanzo beans
1/4 cup liquid from can of chickpeas
3-5 tablespoons lemon juice (depending on taste)
1 1/2 tablespoons tahini paste
2 cloves garlic, crushed
1/2 teaspoon salt
2 tablespoons olive oil
Optional: chipotle pepper or cayenne pepper

Drain chickpeas and set aside liquid from can. Combine remaining ingredients in blender or food processor. Add 1/4 cup of liquid from chickpeas. Blend for 3-5 minutes on low until thoroughly mixed and smooth. 
Place in serving bowl, and create a shallow well in the center of the hummus.
Add a small amount (1-2 tablespoons) of olive oil in the well. Garnish with parsley (optional).
For a spicier hummus, add a sliced red chile or a dash of cayenne pepper.