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The LDSCN Weekly Recipe Archive Mixed Bag Of Recipes

Bacon Bits and Cheddar Cheese Chicken
From: The ChiliDog's Kitchen
Subject: Bacon Bits and Cheddar Cheese Chicken
Sender: fineb001@garnet.tc.umn.edu
* Exported from MasterCook *

The ChiliDog
Serving Size : 4 Preparation Time :0:00
Categories : The ChiliDog's Kitchen

Amount Measure Ingredient -- Preparation Method
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1/2 c Bacon bits
1/2 c Bread crumbs
1/2 ts Thyme
1/4 ts Savory
1/4 ts Salt
1/4 ts Black pepper
1 Egg white -- whipped
1 lb Skinless boneless chicken
Breast
1 c Cheddar cheese -- grated

Preheat oven at 350. Prepare a baking pan lined with foil, with cooking spray. In a shallow bowl, combine bread crumbs, thyme, savory, salt, and pepper. In another shallow bowl, lightly beat egg white. Dip chicken first in egg white, then into crumbs to coat. Bake for 30 minutes or until tender. About 5 minutes before chicken is done, top with bacon bits and cheese, then place back in oven until cheese melts

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Indian Fried Bread
From: "C. Anthony Harding"
Sender: phill@news.rt66.com

• 4 cups white flour
• 1 Tbsp. Baking powder
• 1 tsp salt
• 1-1/2 c
• warm water

Mix the above ingredients together and knead until dough is soft and elastic and does not stick to the bowl. (If necessary add a little more water) Shape dough into balls the size of a small peach.

Pat back and fourth by hand until dough is about 1/2 to 1/4 inch thick and round. Melt 1 cup shortening in a heavy frying pan (electric is the best). Carefully put the rounds into the hot fat one at a time. Brown both sides. Drain on paper towels and serve hot. Can be sprinkled with cinnamon and sugar or confectioners sugar while warm. We also leave plain and put honey on them, but they are good with nothing on them at all.

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Rolled Scottish Shortbread Cookies
From: NWilbourne
Sender: phill@news.rt66.com

• 1 cup butter
• 1/2 cup brown sugar
• 1 egg yolk
• 1 teaspoon vanilla
• 2 cups all purpose flour

Cream butter. Add sugar and continue to cream thoroughly. Add egg yolk and vanilla and beat by hand until light and fluffy. Add flour gradually to creamed mixture until completely combined. Turn dough out onto board. Roll out to 1/4 of an inch thick. Cut unto shapes with cutter. Decorate with bits of candied cherries if desired. Bake same sized cookies together at 300 for about 10-12 minutes on an ungreased pan until edges are light brown These keep well in a covered tin.

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Soymilk Ricipe
From: thyme@oregon.uoregon.edu
Sender: newsmaster@utcs.utoronto.ca

A few of you wrote to me, asking how to make your own soymilk. There are a few great books out there that tell you how, but here is a quick recipe for you to get started. Remember most importantly that this is a very flexible process, so don't be too cautious :)

Ingredients:

• 1 c dry soybeans
• 5-6 c
• water

Soak the soybeans overnight at room temperature. Do not quick-soak with heat! Boil 6 cups water. Place 1/2 c in a big soup pot and maintain at a boil. Transfer 1 c beans to a blender. Start grinding the beans, and add a cup of the boiling water to them as it stirs (prevents splashing!). When pureed, transfer to the soup pot. Repeat with the remaining beans and transfer all to the pot. Bring the puree to a gentle boil and be careful!!! The beans will overflow with froth at the boiling point. Bring it to the steaming point and watch carefully, ready to remove from heat if it starts to rise in the pan. Lower heat to a simmer and simmer about 1/2 hour, stirring occassionally. Remove from heat and strain through cheesecloth/muslin/etc, catching milk in a bowl. Rinse the fiber (okara) with 1/2 c water and squeeze out remaining milk. Dilute and flavor milk to taste. You're also supposed to be able to freeze any extra. Mine curdled upon thawing. I'm going to try it once more though... Others on this list say it's possible!

Do not burn yourself or the milk (keep stirring while on heat) and don't let it overflow while bringing it to a boil. The key to the process is is to keep the milk as concentrated as possible (within reason) so you can dilute it to taste at the end. Try to use no more than 5 cups when preping the milk, leaving some extra water for the final rinse of the okara.

Though the process may be time consuming like making a loaf of bread, it's satisfying and *cheap* to make your own milk (and tofu, but that's a lesson for another day!). I'd guess about 50 cents a gallon or so.

The milk keeps about a week.

Feel free to write with any questions!

Thyme

Home Page: http://waltonfeed.com/

All recipes compiled by Desi Ellis.

Revised: 29 Mar 01