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This page has basic recipes that will be referred to in future "recipes of the day".
Recipe is an easy hot roll recipe you can substitute for hot roll mix or frozen bread dough.
Speedy Rolls
1 package of yeast
1 cup warm water
3 tablespoons sugar
6 tablespoons vegetable oil
1 teaspoon salt
3 cups flour (plus more as needed)
In a deep bowl, sprinkle yeast over water and stir until dissolved. Add sugar, oil and salt; mix well. Stir in flour a little at a time. Turn dough onto floured board or other clean surface and knead until satiny, about 1 minutes. Place in another large greased bowl. Turn once to oil the top. cover with towel and let rise in a warm place until double in bulk, about 30 minutes. Turn out onto floured board and punch down. Roll out to form a square about 3/8 inch thick. Spread with 1/4 cup melted butter and cut into 12 triangle. Roll each up to make a crescent rolls. (or shape as shown above) Place on greased baking sheet. Cover with towel and let rise 15 minutes. Bake at 400ºF. or until golden. May brush with melted butter when baked. Makes 12.
Toasting Nuts
Heat a large nonstick skillet over medium high heat. Spread nuts, on cup at a time, in the pan. Stir with wooden spoon and watch very carefully. Immediately when you observe an oily sheen on the nuts, remove from heat. Spread onto a cool platter or open pan. Do not wait until you see browning on the nuts. Some will then become burned and have a bitter taste.
Basic Refrigerator Cookies
1/2 cup butter or stick margarine, softened
1 cup sugar
1 beaten egg
1 teaspoon vanilla
1 ¼ to 1 ¾ cups flour*
1/4 teaspoon salt
1 ½ teaspoon baking powder
Cream butter and sugar until fluffy. Stir in egg and vanilla. Combine salt and baking soda with 1 cup flour. Stir into creamed mixture. Add enough additional flour to make a stiff dough. (*flour needed for this recipe will vary depending on the humidity of the environment that day) Divide dough in half and roll into 2 inch diameter logs. Wrap in wax paper and refrigerate at least 12 hrs. Preheat oven to 400ºF. With very sharp knife, slice 1/4 inch thick. Place on greased cookie sheet and bake 8 to 10 minutes or until lightly browned. Watch carefully until you know how these cookies bake in you oven. They can get burned easily. Check after 7 minutes.
Let cool on sheet 1 to 2 minutes then remove to rack or brown paper sacking to cool. Makes about 40 cookies.
Refrigerator cookies freeze well baked or unbaked.
Yogurt Ranch Dressing
1 cup fat free plain yogurt
1/3 cup mayonnaise
1/3 cup buttermilk
2 teaspoons sugar
1 tablespoons cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon dried parsley flakes
pinch of salt and dash of ground white pepper
Blend all ingredients. Store covered in refrigerator. Keeps well in refrigerator for a week.
Hard cooked eggs: Place eggs in single layer in saucepan. Add enough cold water to cover them by one inch. Cover and quickly bring to a boil. Remove from heat and let stand 15 minutes for large eggs (18 for extra large, 12 for medium) Rinse in cold water and finish cooling in ice water. Refrigerate.
Chicken Prepared for Stir Fry
If you have trouble with the chicken in your stir fry recipes sticking or coming out dry and not quite what you expected, this technique is worth the effort. I use this method to prepare chicken in advance for stir frying. I buy about 3 lbs. boneless skinless chicken breast when on special. One pound I cut in thin strips, another one in cubes, and the last in thicker oblong pieces. I use this technique and can freeze the prepared chicken up to 3 months. They thaw easily.
1 lb. boneless, skinless chicken breast, cut in strips or cubes (fresh, not thawed frozen)1 egg white
1 tablespoon soy sauce
2 tablespoons vegetable oil, divided
1 tablespoon dry sherry OR dry white wine
Combine chicken, egg white, soy sauce, 1 tablespoon oil, and sherry in bowl. Marinate in refrigerator 30 minutes. Bring a 3 quart pot of water to a boil. Float 1 tablespoon of oil on top. Carefully slide chicken into water so that boiling water does not splash you. Stir. When water comes to boil again. Remove from heat and carefully drain chicken in strainer. Chicken is not cooked through but now ready to stir fry. OR keep in refrigerator until the next day for stir fry. OR freeze in 1 lb. portions up to 3 months. Enough chicken for 4 servings.
Prepare strips of beef or pork in the same way, omit the egg white.
Adapted from The Key to Chinese Cooking by Irene Kuo.
Medium White Sauce
2 tablespoons flour 2 tablespoons butter or margarine
1 cup milk (skim works fine)
pinch of salt and dash of ground white pepper
In a 1 quart saucepan, melt butter over medium high heat. Whisk in flour and stir constantly until it just starts to bubble. Remove from heat. Whisk in milk. Return to heat and bring to a boil stirring constantly. Continue to stir and let boil until thickened, about 1 minute. Remove from heat and add seasonings. Use in place of 1, 1/ 3/4 oz can of "cream of....soup". To flavor like the soup add 1/2 cup of the cooked component. For example: 1/2 cup cook mushrooms for cream of mushroom soup.
Poultry StockIngredients in parenthesis are for turkey
1 carcass from a roasted chicken or turkey,that has some meat clinging to bones
1 (2) large carrot(s) cut in 2 inch pieces
2 (4) stalks of celery cut in 2 inch pieces
1 (2) large onion(s) cut into sixths
1 (2) bay leaves
Several sprigs fresh parsley
1 clove garlic cut in half
1 tablespoon whole peppercorn
salt
Place chicken carcass in 6 quart pot. (turkey carcass in 8 quart pot) Add the remaining ingredients to the pot making sure some are inside the cavity. Cover all with water. Bring to a vigorous boil over high heat. Reduce to a simmer and cover. Simmer at least 2 hours. Longer if you are able to watch the pot. Remove cover and simmer to reduce volume about 3o minutes. Add 1 to 2 teaspoons of salt to your tastes. Strain into another large pot. Refrigerate in containers no larger than 1 quart so that it cools in a safe amount of time. After cooling use within 3 days for recipes or freeze in volumes you need for future recipes. I date the containers and try to use within a year. Resulting volume of stock will vary depending on the atmosphere that day and how much evaporates in the cooking process.
Toasty Oat Pie Crust
1 cup dry quick oatmeal
1/3 cup wheat germ or finely chopped nuts 1/3 cup brown sugar
3 to 4 tablespoons butter or margarine, melted
1/2 teaspoon ground cinnamon
Combine all ingredients and mix well. Press onto bottom and sides of lightly oiled 9 inch pie plate. Bake in preheated 375ºF. 8 to 10 minutes or until golden browned. Cool; chill or freeze as filling requires. One 9 inch crust filled serves 6 to 8.
Savory Add-a-Crunch
2 cups dry quick or old fashioned oats
1/2 cup butter or margarine melted (or vegetable oil)
1/3 cup grated Parmesan cheese1/2 cup wheat germ or chopped nuts
1/4 teaspoon each: onion and garlic powder
1 teaspoon dried oregano
Combine all ingredients and mix well. Spread and bake in an ungreased 15 1/2 X 10 1/2 inch pan in a 350ºF oven. 15 to 18 minutes or until light golden brown. Cool; store in tightly covered container in refrigerator for up to 3 months. Makes 3 cups.
The Quaker Oats Wholegrain Cookbook, pg 12, September 1978
Cinnamon Add-a-Crunch
1 1/4 cups dry quick or old fashioned oats
1/3 cup firmly packed brown sugar
1/3 cup butter or margarine melted (or vegetable oil)
1/3 cup wheat germ or chopped nuts
1/4 teaspoon ground ginger
Combine all ingredients, mixing well. Cook in 10 inch skillet over medium heat, stirring constantly, 5 to 7 minutes or until golden brown. Spread onto cookie sheet or brown paper sacking to cool. Store tightly covered in refrigerator for up to 3 months. Serve as a topping for fruit, yogurt, ice cream or pudding. Makes about 2 cups.
The Quaker Oats Wholegrain Cookbook, pg. 12, September 1978
