Jesse’s Red Pepper Soup
2 Tbsp olive oil or butter
5 red bell peppers, roasted then chopped
1 ½ cups chopped onion
2 quarts heavy cream
salt & pepper to taste
Saute peppers and onion in oil, until carmelized. Add cream and cook until peppers are very soft. Allow to cool, and puree all chunks. Heat to thicken soup. Serves 10, side dish.
From Jesse Draper
Monday, November 25, 2013
Grilled Cheesy Bread
Grilled Cheesy Bread - Toasted Romano Crostini
1 cup (4 oz) Grated Romano Cheese
1/2 cup KRAFT Mayo Real Mayonnaise
1/4 cup chopped red onion
3 TBSP chopped roasted red pepper
1 long french bread loaf, cut into 1/2-inch slices
MIX ingredients. SPREAD mixture on bread slices.
Place on cookie sheet. Broil 5-7 inches from heat
for 3-5 minutes, or until golden brown. ENJOY!
From Jesi Ostrowsky-Williams
1 cup (4 oz) Grated Romano Cheese
1/2 cup KRAFT Mayo Real Mayonnaise
1/4 cup chopped red onion
3 TBSP chopped roasted red pepper
1 long french bread loaf, cut into 1/2-inch slices
MIX ingredients. SPREAD mixture on bread slices.
Place on cookie sheet. Broil 5-7 inches from heat
for 3-5 minutes, or until golden brown. ENJOY!
From Jesi Ostrowsky-Williams
Poppy Seed Pound Cake Muffins
Poppy Seed Pound Cake Muffins
2 c flour
2 tsp. poppy seeds
½ tsp. salt
¼ tsp. baking soda
1 cup sugar
½ c. butter (1 stick)
2 eggs
1 c plain (or vanilla) yogurt (I use 1 c milk with 1 TBSP lemon juice)
1 tsp. pure vanilla (I use lemon extract)
Stir - first four items in a small bowl
In large bowl - cream sugar, butter, adding eggs 1 at a time, beat in yogurt & vanilla. Stir in flour mixture. Fill muffin tins about ¾ full.
Bake 15-20 minutes in a 400̊ preheated oven.
From the files of Cindy DiPiazza
2 c flour
2 tsp. poppy seeds
½ tsp. salt
¼ tsp. baking soda
1 cup sugar
½ c. butter (1 stick)
2 eggs
1 c plain (or vanilla) yogurt (I use 1 c milk with 1 TBSP lemon juice)
1 tsp. pure vanilla (I use lemon extract)
Stir - first four items in a small bowl
In large bowl - cream sugar, butter, adding eggs 1 at a time, beat in yogurt & vanilla. Stir in flour mixture. Fill muffin tins about ¾ full.
Bake 15-20 minutes in a 400̊ preheated oven.
From the files of Cindy DiPiazza
Jamie's French Bread
Jamie's French Bread
1 pkg ( 2 ½ tsp) yeast
1 TBSP shortening
1 TBSP salt
2 TBSP sugar
1 C boiling water
1 C cold water
5-6 C flour
Dissolve yeast in 1/3 cup water (this is besides the water listed above). Place shortening, salt and sugar in large bowl. Add boiling water. Add the cold water. Blend in yeast. Add flour. Knead until smooth & let rise 1 ½ hours.
Punch down and shape into long loaves (2).
Let rise again until double in bulk - about 1 hour. .Bake at 400 for about 10 minutes. Reduce heat to 350. Bake 30 to 40 minutes longer - until loaves are crusty and brown.
From files of Jamie Schaefer
Brady Bread
Brady Bread for 3 loaves
800 ml warm water
½ cup sugar
2 TBSP yeast
¼ cup oil
1 TBSP salt
9 cups flour (3 cups at a time)
Mix dough. Let rise. Shape into loaves. Let rise again until it starts humping over the top of the pans. Put in cold oven, heat to 350 degrees and bake 35 minutes or longer.
Brady Bread for 1 loaf
270 ml warm water 2 tsp yeast
1 tsp salt 8 tsp sugar
4 tsp oil 3 cups flour
From the files of Alayna Black
800 ml warm water
½ cup sugar
2 TBSP yeast
¼ cup oil
1 TBSP salt
9 cups flour (3 cups at a time)
Mix dough. Let rise. Shape into loaves. Let rise again until it starts humping over the top of the pans. Put in cold oven, heat to 350 degrees and bake 35 minutes or longer.
Brady Bread for 1 loaf
270 ml warm water 2 tsp yeast
1 tsp salt 8 tsp sugar
4 tsp oil 3 cups flour
From the files of Alayna Black
Cheese Ball
Cheese Ball
8 oz cream cheese
2 cups finely shredded sharp cheddar cheese
1 Tablespoon soy sauce (or Worcestershire sauce)
4.2 oz can chopped black olives
3 Tablespoons finely chopped onion
½ cup chopped pecans
Bring cream cheese to room temperature. Mix all ingredients, except pecans into the cream cheese. Shape into a ball (or two smaller balls), and refrigerate. Before serving, roll ball in pecans and let stand 15 minutes. Serve with crackers.
From the files of Mie Oliphant
Variation: substitute asiago & Parmesan cheese for half of the sharp cheddar and omit black olives.
8 oz cream cheese
2 cups finely shredded sharp cheddar cheese
1 Tablespoon soy sauce (or Worcestershire sauce)
4.2 oz can chopped black olives
3 Tablespoons finely chopped onion
½ cup chopped pecans
Bring cream cheese to room temperature. Mix all ingredients, except pecans into the cream cheese. Shape into a ball (or two smaller balls), and refrigerate. Before serving, roll ball in pecans and let stand 15 minutes. Serve with crackers.
From the files of Mie Oliphant
Variation: substitute asiago & Parmesan cheese for half of the sharp cheddar and omit black olives.
Russian Refresher Mix
Russian Refresher Mix
2 cups powdered orange drink mix (sweetened, like Tang)
1/3 cup or 1 3oz pkg sweetened powdered lemonade mix
1 1/3 cups sugar
1 teaspoon cinnamon
1/2 tsp ground cloves
Mix all together. Store in an airtight container.
To make drink mix 2 to 3 teaspoons of Russian Refresher Mix with 1 cup hot water, and stir to dissolve.
(1/4 cup mix to 1 quart drink, 1/2 cup mix to 2 quart pitcher)
From Make A Mix Cookery
2 cups powdered orange drink mix (sweetened, like Tang)
1/3 cup or 1 3oz pkg sweetened powdered lemonade mix
1 1/3 cups sugar
1 teaspoon cinnamon
1/2 tsp ground cloves
Mix all together. Store in an airtight container.
To make drink mix 2 to 3 teaspoons of Russian Refresher Mix with 1 cup hot water, and stir to dissolve.
(1/4 cup mix to 1 quart drink, 1/2 cup mix to 2 quart pitcher)
From Make A Mix Cookery
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