1/2 c. butter, softened
1/4 c. mustard
2 T. minced onions
1 T. poppyseeds
12 potato rolls, sliced open
12 slices Canadian bacon
Mix first four ingredients. Spread on both sides of rolls. Place a slice of bacon on bottom half of each roll; replace tops. Wrap in foil and bake at 350 degrees for 30 minutes.
1 can corned beef
1 pkg. dry onion soup mix
8 oz. sour cream
Combine ingredients and place in a casserole dish. Cover and bake at 300 degrees for 15-20 minutes. Serve on buns.
24 dinner rolls, sliced open
8 oz. cream cheese, softened
1/8 c. milk
? oz. dried beef
onion salt
Combine cream cheese and milk; spread on bottom halves of rolls. Cut dried beef with kitchen shears and spread on rolls. Lightly sprinkle with onion salt. Put tops on rolls and wrap in foil. Bake at 300 degrees for 20 minutes.
8 oz. cream cheese, softened
1/3 c. cream
2 T. lemon juice
1/8 t. Worcestershire sauce
3/4 c. cooked or canned shrimp, drained
Dice shrimp. Combine all ingredients. Serve with chips, crackers, or vegetables.
1 Ib. chicken, cut in bite size pieces
1 medium onion, diced
1½ t. garlic powder
1 T. olive oil
1 t. salt
1 t. cumin
1 t. oregano
½ t. pepper
¼ t. cayenne pepper
32 oz. Great Northern beans, drained
14½ oz. chicken broth
8 oz. chopped green chiles
1 c. sour cream
½ c. cream or milk
Saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add remaining ingredients except for sour cream and milk. Simmer for 30 minutes. Just before serving, stir in sour cream and milk. Serves 7.
(This is not the traditional San Francisco style sour dough. The bread is very soft and sweet in flavor. In order to make this bread, you need an established starter. If you don't have access to one, it may be possible to create one using the ingredients used to feed the starter. I have not tried this, so I don't know how it would turn out.))
To feed the starter:
1/2 c. sugar
3 T. instant potatoes
1 c. warm water
Remove existing starter from refrigerator: Mix together the above ingredients in a separate bowl, then add to starter and mix slightly. Leave the starter out of the refrigerator 8-12 hours after feeding. This does not rise--only bubbles. After 12 hours, stir the starter and take out one cup to make bread (or to discard), and return the remaining starter to the refrigerator until time to feed again.
To make bread:
Mix together in large bowl:
6 c. bread flour--unsifted
1/2 c. sugar
1 T. salt
Mix together in small bowl:
1 c. starter
1/2 c. melted coconut oil
1 1/2 c. warm water
Mix all ingredients together in a large bowl. Dough is usually fairly soft and looks dry like biscuit dough. Sometimes it appears sticky, but this does not make a difference in the results. After dough is mixed, transfer to a larger greased bowl, and turn dough over once to grease all sides. Cover loosely with (if air is dry- plastic wrap and) a towel and let stand 8-12 hours to rise. After 8-12 hours, punch the dough down. Knead a little. Divide into 3 or 4 parts (depending on size of pan). Knead each part on a floured board 8-10 times. Put into greased (bottom and sides all the way to the top) loaf pans and brush tops of loaves with it. Cover pans loosely with waxed paper or foil (brush sides of paper next to dough with oil too) and cover all loosely with a towel. Let rise out of draft for 8-12 hours. After the dough has risen for 8-12 hours, bake at 350 for 30-40 minutes or until golden brown. Brush tops with melted butter and let cool on a rack. Store in the refrigerator or freeze.
REMEMBER: Feed the starter every 3-5 days to keep it from going flat. Let stand out of the refrigerator 8-12 hours after feeding.
2/3 c. butter, softened
1 c. sugar
1 1/2 t. almond extract
1 egg
1 1/2 c. flour
1/2 t. baking powder
Mix first three ingredients. Beat egg and set aside 2 teaspoons. Add the remaining egg to the butter mixture. Sift flour and baking powder and add to the mixture. Pat into an 8x8 inch square pan. Brush the top with the reserved egg. Bake in a 350° oven for 30 minutes. Cool before cutting and serving.
Cook's Notes: I make this with a gluten-free flour blend and it turns out very good.
