In this issue:

Wednesday's O.A.M.C. Recipe: *Maple Oat Bread*
Requests & Replies from Subscribers:  Crockpot Pizza

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And Here Is Today's Recipe!
 

* Exported from MasterCook *

Maple Oat Bread

Recipe By : Real Food for Real People
Serving Size : 16      Preparation Time :0:00
Categories : Breads           O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Old-Fashioned Rolled Oats
1 cup Water -- boiling
1 Active Dry yeast (package) -- (1/4 ounce)
1/3 cup Water -- warm (110* to 115*)
1/2 cup Maple Syrup
2 teaspoons Canola Oil
1 1/2 teaspoons Salt
3 1/2 cups Flour -- *to 4 cups
TOPPING:
1 Egg White -- lightly beaten
2 tablespoons Old-Fashioned Rolled Oats

In a blender or food processor, cover and process oats for 6-7 seconds or until coarsely
chopped. Transfer to a small bowl; add boiling water. Let stand until mixture cools to 110°
- 115°. In a mixing bowl, dissolve yeast in 1/3 cup warm water; add syrup, oil, salt, oat
mixture and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft
dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8
minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a
warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface. Shape into a flattened 9-in. round
loaf. Place in a greased 9-in. round baking dish. Cover and let rise until doubled, about 45
minutes. Brush with egg white; sprinkle with oats. Bake at 350° for 30-35 minutes or until
golden brown. Remove from pan to a wire rack to cool.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 155 Calories; 1g Fat (7.2% calories from fat); 4g
Protein; 31g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 206mg Sodium.

Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Hi!

Years ago, Dinah Shore had a program on in the morning. She once gave a recipe for rice
pudding which would give a large quantity, but you could cut the recipe down? Could you
find that recipe for me?

Linda

Dear Kaylin,

Love your site. The recipes are great and I love just reading what others have to say. Now
I need help. I am allergic to vanilla. What substitute can be used. Also flour is a problem.
Thanks to all of you.

Charlsye

Enjoy the ezine! Does anyone have a recipe for watermelon pickles? My husband loves
them. Thanks,

Barb

~ Subscriber Responses ~
 

This is for Cindy who wanted teething biscuit recipes. I have these in my file but have never
made them. Hope at least one of them will meet her needs.

Beth                   kbdoolin@msn.com

Teething Biscuits

1 egg yolk, beaten
3 T. honey
1 t. vanilla
1-1/2 T. oil
1/4 cup liquid milk
1 T. uncooked oatmeal
1 cup flour (white, whole wheat or a combination)
1 T. soy flour
1 T. wheat germ
1 T. non-fat dry milk

Blend egg yolk, honey, vanilla, liquid milk and oil. Then add dry ingredients. Dough should
be stiff. Roll dough thin and cut into finger-length rectangles or desired shapes. Bake at
350 degrees on an ungreased cookie sheet for 15 minutes. Cool and store in an airtight
container.

Variation: While the last three ingredients enrich the recipe, if you don't have them on hand,
the recipe still works.

Banana Bread Sticks

1/4 cup brown sugar
1/2 cup oil
2 eggs
1 cup banana, mashed
1-3/4 cup flour (white, whole wheat or a combination)
2 t. baking powder
1/2 t. baking soda

Combine ingredients and stir only until smooth. Pour into a greased loaf pan. Bake about 1
hour or until firmly set at 350 degrees. Cool, remove from pan and cut into sticks. Spread
out on a cookie sheet and bake at 150 degrees for 1 hour or longer until the sticks are hard
and crunchy. Store in a tightly covered container.

Hard Round Teething Biscuits

2 eggs
1 cup sugar (white or brown)
2 to 2-1/2 cups flour (white, whole wheat or a combination)

Break eggs into a bowl and stir until creamy. Add sugar and continue to stir. Gradually add
enough flour to make a stiff dough. Roll out between two sheets of lightly floured wax paper
to about 3/4 inch thickness. Cut in round shapes. Place on a lightly greased cookie sheet.
Let it stand overnight (10-12 hours). Bake at 325 degrees until browned and hard. This will
make about 12 durable and almost crumb-free teething biscuits.
 

This is for Jessica who wanted a substitute for heavy cream:

1 cup 'heavy' cream = 3/4 cup milk + 1/3 cup butter. (But it won't whip.)
OR
1 cup 'whipping' cream = 2/3 cup well-chilled evaporated milk whipped,
                                            or 1 cup nonfat dry milk powder whipped with 1 cup ice water.

Shirley in Maine                      sedwards44@yahoo.com
 

Really yummy and very filling.

Crockpot Pizza (Taste of Home)

12 oz wide egg noodles
1½ lbs ground Italian sausage, beef or turkey, cooked and drained [I use Italian sausage]
¼ c chopped onion
28 oz spaghetti sauce (or 2-15 oz cans pizza sauce) [I use pizza sauce]
1 can sliced mushrooms, drained (optional)
1½ t Italian seasoning
3½ oz pkg sliced pepperoni
3 c (12 oz) shredded Cheddar cheese
3 c (12 oz) shredded mozzarella cheese

Cook noodles according to package directions and drain. In large skillet, cook meat and
onion; drain. Into meat, stir sauce, mushrooms and seasoning. In 5 qt crockpot coated
with non-stick cooking spray, spread 1/3 meat sauce, then 1/3 noodles, then 1/3
pepperoni. Sprinkle with 1/3 cheese. Repeat layers for total of 3 layers. Cover and cook
on low 3 hours or until heated through and cheese is melted.

Kristi                  kristi55057@copper.net
 

Pot Roast
(c) Dorine Houston, 1975, 2006

6 stalks celery, cut into thirds
6 carrots, cut into thirds
3 turnips, quartered vertically
3 onions, quartered vertically
12 large mushrooms, cut into 4 wedges each
6-8 red-skinned potatoes, unpeeled, cubed
1 small shoulder roast of beef (or other cheap, tough and flavorful cut)

1 pint/400ml dry red wine (such as Gallo Hearty Burgundy) or other liquid such as
homemade beef broth or *low sodium* V-8 (the regular kind has so much salt that the meat
only toughens further during cooking)

Optional: 1 small can tomato paste or 4 Roma tomatoes, blanched, peeled, seeds
removed and chopped

Tie into a square of cheesecloth or place in a tea ball:
8 whole black peppercorns
2 bay leaves, bruised and broken a bit
1 tsp. dry whole rosemary
1 tsp. dry whole thyme
4 whole allspice berries
3 whole coriander seeds

Garnish: Plenty of chopped fresh flat-leaf parsley and/or watercress

Arrange some of the vegetables to cover the bottom of the slow cooker. Put the container
of spices on top and top with the meat. Put the rest of the vegetables around the meat.
Add the tomato paste or tomatoes if using. Add liquid and cover. Cook all day on low.
Serve on a platter deep enough to hold broth; put the rest of the broth in a jug to pass.
Garnish with greens and put a basket of whole what rolls and butter out. Makes a good
meal if you serve a green salad for the first course and fresh fruit for dessert. Serves 6.
Excellent refrigerated a day or 2 then reheated, as the flavors marry.

Spanish Chicken
(c) Dorine Houston, 1974, 2006

The underlying idea for this recipe comes from one made by my friends Javier and Begoña
in Spain. I have recreated it, using only genuinely Spanish ingredients, and adapted it for
the slow cooker. To make a complete meal in the Spanish tradition, serve a first course
of salad made with romaine (cos) lettuce with cucumber and tomato slices and lemon
vinaigrette. Set out bowls of assorted olives and a thickly sliced baguette with some green
extra virgin olive oil to dip it into. Many or most Spanish families would precede the salad
course with something like shrimp in their shells simmered in garlic and live oil, stuffed
mushrooms or steamed clams with garlic and lemon. Have fresh fruit for dessert
cantaloupe or gallo melon is an excellent choice) followed by a cup of expreso.

Serve this chicken with steamed rice, preferably brown.

6 oz./175g dry chick peas (garbanzos, ceci), soaked overnight in cool water
1/4 cup good olive oil
8-12 chicken thighs, skin and bones intact!!!
Small handful flat-leaf parsley leaves, minced
1 large head garlic (do not use elephant garlic), cloves separated, peeled and minced
1 pint/400ml very dry white wine (or chicken broth)
2 bay leaves
1 sprig fresh thyme
2 small sprig fresh rosemary
6 whole black peppercorns
1 lb./450g fresh green peas (optional)
Kosher or sea salt to taste
Fresh flat-leaf parsley or watercress to garnish

Discard any chickpeas that float; that is evidence of insect damage.

Put half the wine in the slow cooker. Heat the oil in a heavy (*not* non-stick!) skillet and
brown the chicken on both sides but do not cook through. Put the chicken in the slow
cooker. Add parsley and garlic to skillet; saute until tender and the garlic is just beginning
to turn golden. Do not allow to brown. Pour into the slow cooker. Deglaze the pan with
some of the wine, whisking up the good brown bits. Pour into the slow cooker and add the
rest of the wine and the herbs and peppercorns. Add the chickpeas. Cover and cook all
day on low or 3-4 hours on high. Forty-five minutes before finishing, shell the green peas.
Put the rice on to cook. Add the peas, if using, to the pot and cook at least another 30
minutes. Taste and season as needed.

To serve, use a large, deep platter. Spread the rice on the bottom and surround it with
plenty of parsley and/or watercress. pat a well into the rice. Use a slotted spoon to scoop
most of the chickpeas and green peas out of the pot and fill the well. Use the slotted
spoon with tongs to remove the thighs, one at a time without breaking them. Place over
the chickpeas. Remove skin if you want. Do not remove bones. Use a ladle to pour the
rest of the chickpeas and plenty of the broth over the chicken. Put the rest of the broth in a
jug to pass at the table. Set places with wide rimmed soup plates or other deep plates
(with sides to hold broth, but not bowls); each diner will also need a fork, knife and soup
spoon in addition to a salad fork for the salad course and a seafood fork if serving shrimp or
clams). Serves 6. Excellent refrigerated a day or 2 then reheated, as the flavors marry.

Note: You may make this dish with drumsticks or a combination of drumsticks and thighs
if you like, or cut up a whole chicken. Do *not* use breasts only, as they are too
tasteless. Do not use skinless, boneless chicken parts as you lose half the flavor that way.

Dorine              dshouston@earthlink.net

 

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