In this issue:

Wednesday's O.A.M.C. Recipe: *Amish Friendship Bread & Starter*
Requests & Replies from Subscribers:  Chocolate Chip Oatmeal Cookies

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* Exported from MasterCook *

Amish Friendship Bread Starter and Bread

Recipe By : Real Food for Real People
Serving Size : 36    Preparation Time :0:00
Categories : Breads            Cakes/Pies
Desserts             Mixes           O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Starter:
1 tablespoon Active Dry Yeast
1/2 cup Warm Water -- divided (110 degrees)
1 cup Flour
1 cup Sugar
2/3 cup Milk
Bread:
1 cup Vegetable Oil
1 cup Sugar
2 cups Flour
3 Eggs
3 ounces Vanilla Pudding Mix -- Instant
1 teaspoon Cinnamon
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1/4 teaspoon Baking Powder
1/2 cup Milk
Cinnamon Sugar:
1 cup Sugar
2 tablespoons Cinnamon

For Starter:

Dissolve yeast in 1/2 cup warm water in a deep glass or plastic container. Stir in
milk, flour and sugar. Beat until smooth. Cover. (A large glass jar or bowl with a tight
 fitting lid works best for this, but a 1/2 gallon zip baggie can also be used).
Because your first batch of starter contains fresh yeast, you can skip the next set of
directions and go directly to the instructions for splitting your start.

Do not refrigerate! Do not stir with a metal spoon! The starter requires 10 days for
fermentation.

Day 1- Begin or receive starter
Day 2- Stir with wooden spoon (or squish baggie)
Day 3- Stir with wooden spoon (or squish baggie)
Day 4- Stir with wooden spoon (or squish baggie)
Day 5- Add 1 cup sugar, 1 cup flour, 1 cup milk
Day 6- Stir with wooden spoon (or squish baggie)
Day 7- Stir with wooden spoon (or squish baggie)
Day 8- Do Nothing
Day 9- Do Nothing
Day 10- Add 1 cup sugar, 1 cup flour, 1 cup milk

Put 1 cup of starter in each of three containers. Give 2 away to friends and keep one. This
will begin their Day 1.

For Bread:

You will have about 1 cup of batter left (besides the 1 cup you have saved for yourself). To
the remaining batter add vegetable oil, sugar, flour, baking powder, baking soda, eggs,
milk, vanilla pudding mix, cinnamon, and salt. Beat until well blended. Add one cup
raisins, chocolate chips or nuts, if desired. Grease 2 loaf pans well, and sprinkle with
cinnamon sugar, coating bottom well. Turn batter into pans, and sprinkle remaining
cinnamon sugar onto tops of loaves. Bake at 325 degrees for one hour.

Note: Sometimes I make up all three batches and freeze two of them, rather than give
away the starts. This is a great item to have on hand in your freezer for unexpected
company or taking to a sick friend or new neighbor. Enjoy!

(Nutritional information is calculated for baking three loaves).

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

Per Serving (excluding unknown items): 177 Calories; 7g Fat (34.2% calories from fat); 2g
Protein; 28g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 94mg Sodium.

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

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Hello!

I need main dish recipes for Hawaiian food. I know your readers will help me out because
they are the best! Thank you in advance.

Mark

My grandson loves to eat Spaghetti-O's and I would like to make them for him myself- does
anyone know of a place you can buy those little round pasta noodles with the hole in the
middle? I have looked everywhere! I can duplicate the sauce pretty well, but the noodles
are a mystery to me! Help!

Berta

Kaylin,

I love Lipton lemon ice-tea mix- the instant kind. We make it hot when we are feeling under
the weather and there is nothing like it to make you feel better. Do any of your readers
have a recipe for making this kind of mix at home? I would like to give it a try. Have a
wonderful day!

Amy
 

~ Subscriber Responses ~
 

For Vicki
Great tasting, fast and easy. Great the second day.

Chicken & Black Bean Chili

3 skinless, boneless chicken breast halves
1 26 ounce jar salsa
1 14.5 ounce can corn
2 15 ounce cans black beans
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder (or to taste)
salt and pepper to taste

Cut chicken into bite size pieces and place in medium size Dutch oven with rest of
ingredients. Cook until chicken is done. Serve over rice.
Note: If chicken is partially frozen it makes it easier to cut up. Or use already cooked
chicken and add to soup at the last. Don't over cook the chicken.

Oma, Wilma              oma571@yahoo.com

 

KIELBASA AND VEGETABLE STEW

1 large onion, chopped, or 1 10-oz bag frozen chopped onions
1 large green pepper, chopped, or 1 10-oz. bag frozen chopped peppers
1 1-lb. bag frozen green beans, french cut
1 8-oz container sliced mushrooms (I like baby bellas, but plain white mushrooms can be
used)
1 16-19 oz can ready-to-serve tomato soup
1 14-15 oz can diced tomatoes (I used the kind with diced jalapenos added)
1 can chili beans (I use Hanover's)
1 14-15 oz can zucchini, or about 2 cups fresh, diced
1 1-lb ring of kielbasa, sliced about 1/8" thick (I usually use the turkey kielbasa)
Optional seasonings to taste: garlic (crushed or powder, do not use garlic
salt), black pepper, hot sauce.

I make this in the microwave, and it's a dish you can make a day or so ahead. Combine
onions, green pepper, green beans, and mushrooms in a microwave proof container, and
cook on high about 15 minutes. (If using fresh zucchini, include the zucchini now and cook
about 20 minutes). NOTE: microwave ovens vary; you may need to adjust the time. Stir;
then stir in the soup, tomatoes, chili beans, zucchini if using canned, sliced kielbasa, and
any optional seasonings, and cook until heated through. Serves six or seven people
(approximately 2-cup servings). This recipe can be doubled or tripled easily and tastes
even better if served the next day (giving time for the flavors to blend). It can also be
prepared on top of the stove or in a crockpot if desired. This is a relatively low-fat dish if you
use the turkey kielbasa.

Doris in Pennsylvania             WiseD@devalcol.edu
 

For Sherri who was looking for raisin/oatmeal chocolate chip cookie recipes. Enjoy. Kerry
(Australia)

Chocolate Chip Oatmeal Cookies

125g butter
1 cup brown sugar
1 egg
1 tsp vanilla
1 cup plain flour
½ cup Instant Full Cream Milk Powder
½ tsp bicarbonate of soda
1 cup rolled oats
½ cup Dark Choc chips

Beat butter and sugar until creamy, beat in egg and vanilla. Fold in remaining ingredients
Roll heaped teaspoonfuls of mixture into balls, place on greased oven trays, flatten with
floured fork. Bake in 180°C oven 10-15 minutes until golden. Cool on wire rack.
 

This is in response to Bert's request for Herman' starter plus various recipes for the starter.

Shirley in Maine               sedwards44@yahoo.com

Herman Sourdough Starter

Makes 4 cups Prep Time: 30 Minutes -- Ready in: 166 Hours 40 Minutes
"A sweet sourdough starter known as Herman. A number of things can be made from it.
It's very important to NOT use metal utensils or plastic bowls! Take 15 days for starter to
mature and be ready to use the first time you make it. After that it can be ready for use
every 10 days.

2-1/4 tsp. active dry yeast
2 cups warm water
2 cups all-purpose flour
1/4 cup white sugar

1 cup white sugar, divided
2 cups all-purpose flour, divided
2 cups milk, divided

In a large glass or pottery container, dissolve the yeast in warm water. Stir 1st flour and
sugar, mix until smooth. (DO NOT USE METAL SPOON)! Cover loosely; store in warm
place overnight. Next day, stir; refrigerate. Stir once each day for the next four days. On
the 5th day, stir; divide in half. Give 1/2 away with feeding instructions. Feed starter with
1/2 cup white sugar, 1 cup flour, and 1 cup milk. Stir until smooth. Cover; place in
refrigerator. Stir once each day for next 4 days. On the 10th day feed again with 1/2 cup
white sugar, 1 cup flour, and 1 cup milk. Return to refrigerator; stir once each day for next
4 days. On the 15th day it is ready to be used for baking. Reserve 1 cup of starter in
refrigerator and continue to follow the stir and feed cycle (Stir once a day for 4 days, stir
and feed on the 5th day, ready for use on the 10th day.)

Herman Coffee Cake

2 cups Herman Sourdough Starter
2/3 cup vegetable oil
2 eggs
2 cups all-purpose flour
1-1/2 tsp. ground cinnamon
1/2 tsp. baking soda
2 tsp. baking powder
1 cup white sugar
1 cup chopped pecans
1 cup raisins
1 cup packed brown sugar
3 Tbsp. all-purpose flour
1 tsp ground cinnamon
1/4 cup butter, softened
1/2 cup butter
1/4 cup milk
1 cup packed brown sugar

Bring Herman Starter to room temperature. Preheat oven to 350. Grease and lightly flour
one 9x13Ó baking pan. Stir together Herman Starter, oil and beaten eggs. Stir together
the flour, cinnamon, baking soda, baking powder, salt and white sugar. Stir in nuts and
raisins. Add the flour mixture to the egg mixture and stir well. Pour into prepared pan;
sprinkle with the topping.

Topping: Combine the 1 cup brown sugar, 3 Tbsp. flour, 1 tsp. cinnamon. Cut in 1/4 cup
softened butter, until mixture resembles very coarse crumbs. Bake in a preheated 350¡ for
30 - 40 minutes. While still hot pour glaze over the top and serve.

Glaze: In a small saucepan, melt 1/2 cup butter. Stir in the milk and 1 cup brown sugar.
Bring to a boil and let boil for 3 minutes. Immediately pour over hot cake.

VARIATIONS: Use the cake recipe above but add 1-1/2 tsp. cinnamon to the batter and
then make the following topping and sauce.

ALTERNATE TOPPING: 1 tsp. cinnamon, 1 Tbsp. flour, 1 cup brown sugar, 1/4 cup melted
butter. Mix; sprinkle on top of cake. Bake 30 minutes at 350¡.

Caramel Sauce: 1 cup brown sugar, 2 Tbsp. butter, 2 Tbsp. flour, dash of salt, 1 cup
boiling water, 1 - 2 tsp. vanilla. Mix all except vanilla; boil for 5 minutes. When starting to
cool, add vanilla. Store in refrigerator, heat to serve over Cake.

Note: If you do not use Herman on Day 10, add 1 tsp. sugar and repeat every 10 days until
you do use some. If you do use some, continue with the feeding schedule as shown
above. Be sure to store Herman in a covered (loosely) plastic or glass bowl in the
refrigerator.

Herman Sourdough Bread

1 cup Herman starter
2 cups water
6-1/2 to 7 cups flour
1/4 tsp. yeast
2 tsp. salt
2 Tbsp. oil

In large bowl, stir together starter and 1-3/4 cup water. Gradually stir in 2 to 2-1/2 cups
flour to form thick batter. Cover; set in draft-free spot for 2 - 3 hours, or until a sponge
develops (the batter will be very foamy). Heat remaining 1/4 cup water; cool to lukewarm.
Add yeast and 1 tsp. of flour, cover. Set in warm spot to proof (like sponge, it will be very
foamy). Add proofed yeast to sourdough sponge along with the salt and oil. Add flour a bit
at a time, stirring well after each addition, until a dough forms. It will pull away from the
sides of the bowl and ball up. Turn the dough out onto a floured surface, cover, and let rest
for 10 minutes. Meanwhile, wash the bowl and fill it with hot water. Thoroughly knead the
dough, adding flour when needed to prevent sticking. When it is smooth and elastic, form
into a ball. Drain, dry and lightly grease (use lard or shortening) the warm bowl. Put dough
in bowl and turn the ball over to grease all of it. Cover and let rise for about 1 1/2 hours or
until a finger leaves a depression. Turn dough out; knead gently several times to deflate
and round it. Return dough to bowl; cover and let rise until it does not rebound when
pressed. Divide dough; shape loaves (makes 2 big loaves, or several smaller ones). Cover;
let rise about 1 hour until dough springs back with lightly pressed. Slash tops of loaves.
Spray with water or brush with egg wash. Sprinkle on seeds (sesame, poppy, etc.) if
desired. Bake in a preheated 350* over for about 50 minutes or until the loaves are brown,
firm-sided and sound hollow when removed from the pans and tapped in the bottom. If you
like a nice crunchy crust, spray lightly with water several times while baking (this is very
traditional). The egg wash will give the crust a nice glossy brown color.

Note: The Herman recipe would be fine to use in any recipe you would use a starter in.
It can be used with or without yeast (yeast just makes things move a bit faster).

HERMAN BREAD AND ROLLS

1 cup Herman
2 cups flour
1 teaspoon baking powder
1/4 cup oil
1 pkg yeast dissolved in 1/2 cup warm water
1 teaspoon salt
1 egg, optional (best for rolls)

Mix all ingredients together. Dough will be sticky. Let rise until double (about 1 hour). Add
a small amount of flour and knead for 8 - 10 minutes. Form into a loaf or rolls. Let rise
until double. Bake at 400 for 15 - 20 minutes for rolls and longer for bread.

HERMAN BISCUITS

1 cup Herman
3/4 tsp. soda
1 cup flour
1/3 cup oil

Mix ingredients together and drop on ungreased cookie sheet. Bake at about 375¡ until
golden brown.

Herman's Muffins

Mix as for coffee cake. Bake 25 minutes at 350¡ in 24 muffin cups. Dip in mixture of 1/2
cup sugar, 1 tsp. cinnamon and 1/2 cup melted butter when baked and still hot.
 

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