Hearth and Home

This first time it made 6 loaves - with two of them being big round casserole bowls - had only 4 actual bread pans.

My family has really enjoyed the bread this week.  It's almost time to make some more.

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After removing starter from crock add to your crock of sponge five teaspoons salt (Martha adds salt during the addition of flour to protect the yeast) and one cup dry milk. Stir thoroughly. Now add 1/3 cup cooking oil.  Mix. Now stir in gradually enough flour to make a firm dough.  Turn on to a floured board and knead until smooth (10 Minutes). Place in an oiled pan, turn over so all surface of dough is oiled. Oil coating prevents air from forming crust on dough. Cover and let rise in warm place until double in bulk -- about two hours, or until a touch with finger leaves slight impression. Shape into loaves, place in oiled baking pans, greasing surface again, leaving rounded side up. Let rise in warm place 1½ hours, until doubled again. Bake 400⁰ for ten minutes, lower heat to 350⁰ and bake for 35 or 40 minutes. We coat top crust with butter or oil while still hot. This softens crust. We keep extra loaves in freezer, removing several hours before needed.  

Hope you enjoy your bread as much as we do ours. If you have trouble, let us hear from you.  

THE TALMAGES

CHOCOLATE MICE

2/3 Cup Chopped green onions
2/3 Cup Chopped Cilantro
4 Roma Tomatoes chopped
1 t Salt
1 Can Green Giant White Shoe peg corn, drained
1 can Black-eyed Peas, rinsed & drained
2 small Avocados Chopped

Chop the green onions first in the food processor, then add the cilantro and chop some more, then add the tomatoes and finish chopping in the processor.  In a large bowl add the corn, black-eyed peas, chopped avocados and then add the ingredients from the food processor.  Mix all together.

Dressing:  In a small bowl, mix together 2T Olive Oil, ¼ Cup Garlic Red wine Vinegar, 3 Cloves Crushed Garlic, 1/8 teaspoon black pepper, 1 1/2 teaspoon ground cumin.  Use a wire whip and mix the dressing.  Pour it over the vegetables and mix it all together.  Serve with tortilla chips. (I added a little Salsa later-taste first)

SALSA...This is so good and so fast to make.

Process in food processor (using blade) in order:
1 onion, quartered
4-5 tomatillos (quartered)
1 large can whole tomatoes (do not drain)
Fresh jalapeno pepper, to taste (or 4-5 slices canned)
2 Tablespoons sugar
1 teaspoon salt
1 tablespoon cumin
Cilantro - optional (to taste)

MEXICALI CHICK'N VEGETABLE SOUP

2 Cans 14 1/2 oz Stewed Tomatoes 
1 Can Corn
2 Cups Chicken Broth 
½ cup Picante sauce
2 Cups diced cooked Chicken 
1 Can Pinto Beans, drain
2 t. (+)Cumin 
1 Can sliced ripe Olives, dr.
Opt. Chopped Cilantro

Chop tomatoes a little bit or put in blender for a bit. Pour into large pan and add remaining ingredients except olives and cilantro.  Bring to a boil , reduce heat and simmer 10 minutes.  Stir in olives - heat one minute.  Ladle into soup bowls and top if desired with shredded cheddar cheese or sour cream.  Serve with additional picante sauce.

Tortilla Soup with Chicken and Lime (from Mexican Light Cooking)

2 cans low-salt chicken broth
2 c. water
1 can Mexican-style stewed tomatoes
1 can corn or equivalent frozen or fresh corn
1 bay leaf
1 garlic clove, minced
1 tsp ground cumin
1/4 tsp. dried crushed red pepper
1/2 can Rotel tomatoes and green chilies
12 oz. skinless, boneless chicken breasts, cut in 1/4" strips
2 Tblsp. fresh lime juice
2 sliced green onions
1/4 c. chopped cilantro
1 avocado, diced

Combine broth, water, tomatoes, corn, bay leaf, garlic, cumin, red pepper, and Rotel in saucepan; bring to boil and simmer for 5 minutes.  Add chicken; simmer until just cooked through, about five minutes. Stir in lime juice.  Season with salt and pepper to taste.  Serve immediately; ladle over diced avocado, green onions and cilantro in bowls.

Toppings suggested:  tortilla chips, grated cheese, salsa.

Beer Bread 

Instructions:  Stir all ingredients with a wooden spoon.  Brush top with butter and salt (sea salt is good) last 10 minutes.  Bake at 375° for 45 minutes.  Moist and heavy.  Does not keep well so make only one loaf at a time.

Number of Servings:  1 loaf

Ingredients:
3 Cups self-rising flour
3 T sugar
12 oz beer, room temp
3 tsp dill seed (or other herb)
2 tsp onion

Black Bean Salad

Servings: 6

Ingredients

Chopped Tomatoes
1/4 C Lime Juice
2 T Olive Oil
1 T Red Wine Vinegar
1 t Salt
1/2 t Pepper
2 15 oz cans Black Beans, rinsed & drained
1 Can whole Corn, drained
3 Jalapeno Peppers, seeded & chopped
1 small Purple Onion, chopped
1 Avocado, peeled & chopped
1/4 C shopped fresh Cilantro

Preparation

Whisk Lime juice, oil, vinegar, salt & pepper in large bowl. Add remaining ingredients; toss to coat, cover and chill 2 hours. Add chopped tomatoes each time before serving.

Notes:  I had this just the other night - it's wonderful!...Sandy

Spinach Madeleine

Ingredients:

1 16 oz bag frozen Spinach, cook according to directions & reserve liquid.
4 T Butter
2 T Flour
2 T Onion,- Melt butter in saucepan, add flour, stir.
Add onion and cook until soft.

1/2 C Evaporated Milk
1/2 C Spinach liquid  
Add liquid slowly, cook until smooth and thick.

1/2 t Pepper
3/4 t Garlic Salt
3/4 t Celery Salt
1 t Worcestershire Sauce
6 oz Velveeta/jalapeno cheese.  
Add seasonings and cheese cut in pieces.  Stir until melted.  Combine with Spinach.

Put in Casserole. Top with buttered Bread Crumbs.  May freeze -or bake 350,  15-20 Min.

NOTES:  This is a good one - a wonderful change from plain old spinach!

Hand Made Vanilla Ice Cream - From Family Fun Magazine
5 Minutes
1 Serving

Into 1 quart zip lock bag put:

1/2 c. milk or cream or half & half
1 T sugar
1.2 t vanilla

Into 1 gallon zip loc bag put:
1/3 c. rock salt
1/2 bag ice

Put small bag into large bag and play for 5 minutes.  Wipe off small zipper and eat out of bag.  Gloves are an ASSET - or pot holder.

Reata Grill Spice - Rub

4 T ground Thyme
3 T garlic
2 ½  T Sugar
¼ C Cumin
½ C Paprika

Mix all the ingredients together and store airtight container.