Pot O' Gold Bread

1 3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon salt
5 large egg yolks
1/2 cup butter, softened
3/4 cup milk
1 teaspoon vanilla

For glaze:
1/2 cup orange juice
1 cup powdered sugar
1/2 teaspoon orange zest

Preheat oven to 350°F.
Grease and flour a 9X5X3 bread pan (or use Recipe #78579).
In large bowl, mix flour, sugar, baking powder and salt.
Add butter, egg yolks, milk and vanilla and mix well.
Pour batter into pan and bake for 60-70 minutes.
Remove from oven and cool on a wire rack. While bread is cooling prepare the glaze.
For Glaze:.
In sauce pan combine orange juice, zest and powdered sugar. Heat over medium heat, stirring constantly, until it comes to a boil.
After bread has cooled remove from the pan and place on wax paper. Poke holes in the top of the bread with a fork, or a long toothpick (I use a bamboo skewer). Pour the warm glaze over the top slowly, a little at a time, to fully saturate the bread.

Honey Wheat Bread

1 1/2 cups warm water
2 tablespoons margarine, melted
1/2 cup honey
2 cups bread flour
1 2/3 cups whole wheat flour
1 tablespoon cocoa
1 tablespoon granulated sugar
2 teaspoons instant coffee
1 teaspoon salt
2 1/4 teaspoons instant yeast

Combine all ingredients in a medium-sized bowl.
Stir until dough comes together and pulls away from sides of bowl.
Knead for 10 minutes until smooth.
Transfer to lightly oiled bowl, turning to coat all sides.
Cover and allow to rise until doubled in size, at least 1 hour.
Shape into 4 long loaves and place on lightly greased cookie sheet, cover.
Let rise for 1 hour.
Bake in preheated 350 degree oven about 30-35 minutes. Baking times will vary.

Breakfast Bundt Bread

1 tablespoon butter, softened
4 (10 count) cans refrigerated biscuits, each biscuit halved
1/4 lb butter, melted
1 cup sugar
1 tablespoon cinnamon
1/2 cup finely chopped pecans
1/2 cup coarsely chopped pecans
1 cup vanilla frosting

Heat oven to 375 degrees F (350 if using a glass bundt pan).
Grease bundt pan with softened tablespoon of butter (you may need more depending on the size of your bundt pan, DO NOT SUBSTITUTE - the butter mixes with the sugar mixture on the outside of the bread, making it gooey).
Roll biscuit half into a ball and let stand at room temperature.
In a medium bowl, combine sugar, cinnamon, and both 1/2 cups of pecans.
Roll each biscuit ball in butter and then in sugar mixture (I ususally do a handful of biscuit balls at a time).
Layer balls in bundt pan; if you have extra butter and sugar mixture, mix together and pour over bread.
Bake for 40-45 minutes or until golden brown.
Remove from oven and up-end onto serving plate.
Place icing by spoonfuls on top of hot bread; allow to melt and cover the sides and center of bread; icing will pool in dish, use for dipping.

Carrot Pancakes

8-10 raw carrots, shredded
1 large vidalia onions, sliced
2 large eggs
1/4 cup flour
salt, pepper
garlic powder (optional)

Peel, and shred carrots into large bowl.
Add 1 large thinly sliced vidalia onion.
Add and mix in 2 large eggs, 1/4 cup flour.
Add salt, pepper.
Mix well.
Drop by 2 tbls into pan with hot oil/oleo mixture, flatten to form a pancake.
Brown on medium hit, about 5 minutes on each side.

Potato Chip Chocolate Chip Cookies

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon grated nutmeg
1/2 lb cool margarine, cut into small pieces
1 cup sugar
3/4 cup packed dark brown sugar
1 large egg, room temperature
1 large egg white, room temperature
2 teaspoons vanilla
4 ounces potato chips, crushed (about 6 cups, my favorite is Ruffles)
3 cups semi-sweet chocolate chips or bittersweet chocolate chips

Position racks in the top and bottom thirds of the oven; preheat oven to 350°.
In a bowl, whisk the flour, baking soda, and nutmeg until combined; set aside.
Put margarine in a big bowl; beat with an electric mixer on medium speed until softened.
Add in both sugars; continue beating until combined but grainy, with no bits of margarine visible, about 2 minutes.
Beat in the egg, then the egg white and vanilla.
Turn off the beaters; add in the flour mixture, and beat at low speed until a sticky and thick but nonetheless soft batter forms, about 20 seconds.
Remove the beaters and stir in the crushed potato chips and chocolate chips with a wooden spoon, just until evenly distributed.
Drop by rounded tablespoonfuls onto 2 large ungreased nonstick baking sheets, spacing 2 inches apart.
Bake for 8 minutes, then reverse the baking sheets front to back and top to bottom.
Continue baking for about 7 more minutes, or until the cookies are browned and somewhat firm to touch.

Chestnut Soup With Bacon - Velouté De Chataignes Et Bacon

7 ounces cooked and peeled whole chestnuts
1 stalk celery, trimmed and finely chopped
1 small onion, peeled & finely chopped
1 small carrot, peeled and chopped
2 pints ham or vegetable stock
salt & freshly ground black pepper
1/2 pint creme fraiche or single pouring cream

For the croutons
4 ounces lardons or bacon, cubed
1/2 teaspoon finely chopped fresh thyme leaves
4 ounces day-old white bread, cut into small cubes
4 tablespoons olive oil

To make the soup, you simply place all the ingredients, except the crème fraiche or cream, in a large saucepan.
Season lightly with salt and pepper, bring up to simmering point, then put a lid on and simmer very gently for 45 minutes.
While that is happening, you can prepare the croutons.
Heat the oil in a large frying pan and cook the bacon gently for 5 minutes, then turn the heat up to its highest setting, add the cubes of bread, together with the thyme, and toss them around (keeping them constantly on the move) until they, and the bacon, have turned a deep golden brown colour and become very crisp and crunchy.
Take them out & leave them to cool on some absorbent kitchen paper.
As soon as the soup is ready, add the crème fraiche or cream & mix well - allow it to cool slightly, and then transfer it to a blender and purée until smooth. (You may need to do this in more than one batch, in which case, it is a good idea to have a bowl to put the soup in as it is ready.).
Re-heat the soup in the pan, season to taste and serve in warmed soup bowls, with the croutons, bacon and thyme sprinkled over.

Abby's Oriental Yum Yum Soup

12 king prawns, chopped
1 large chicken breast fillet, finely chopped
1/4 bunch celery, finely sliced
4 spring onions, finely sliced
6 small mushrooms, finely sliced
1/4 cabbage, finely sliced
2 tablespoons fresh grated ginger
1 tablespoon sesame oil
1/2 cup soy sauce
1 liter campbells vegetable stock
500 ml campbells real chicken consomme
1 liter water
4 bunches egg pasta vermicelli
1 tablespoon salt
1 tablespoon pepper
2 tablespoons oil

In a heavy based pan put prawns, chicken and all the veg; stir fry for 5 minutes in cooking oil. Add ginger and continue to stir fry for 2 minutes.
Add liquid stocks and water, stir.
Add sesame oil and soy sauce, salt and pepper.
Stir well, bring to the boil and gently simmer for 10 minutes.
Add egg noodles and simmer for another 30 minutes, stirring every 5 minutes.
Don't let this soup boil.

- abby 12

Zuppa Di Broccoli (Broccoli Soup)

6 cloves garlic
2 tablespoons extra virgin olive oil
2 cups broccoli florets
5 cups chicken broth
2 roma tomatoes, peeled and chopped
white wine
fresh basil, chopped coarsely

In saute pan, saute garlic with oil until brown.
Add broccoli and tomatoes and stir.
Cool for 1 minute, then add wine and broth.
Bring to boil 2 to 3 minutes.
Serve immediately.
Add basil for garnish.

Lou Lou’s Taco Soup

2 1/2 lbs ground round
2 (14 1/2 ounce) cans stewed tomatoes
2 (15 ounce) cans ranch style beans
2 (15 1/4 ounce) cans whole kernel corn
1 (10 ounce) can Rotel Tomatoes
1 (1 1/4 ounce) package taco seasoning mix
1 medium chopped onion
1/2 chopped bell pepper

Brown ground round, onions and bell pepper. Drain grease. Add other ingredients, juice and all.
Simmer 45 minutes.

Apple-Banana Fruit Leather

2 bananas
2 cups applesauce

Blend ingredients in blender until pureed.
Dry in dehydrator for 7 1/2 hours at 125 degrees.

Campers Tomato Leather

1/3 onion, minced
2 garlic cloves, minced
2 tablespoons olive oil
12 ounces tomato paste
1 teaspoon salt
1 pinch sugar
2 teaspoons parsley, chopped
ground black pepper, to taste
1 pinch basil

Saute onions and garlic in oil until soft and golden. Add remaining ingredients and cook slowly for 10 minutes. Spray a non stick cookie sheet with cooking spray. Spread tomato mixture over sheet in thin layer. Dry in a 140*F. oven, with the door open to first stop, for about 6 hours. Roll leather and store in a plastic bag.
May be frozen. To reconstitute, add a volume of water that is 3 times the volume of leather. For leather that fills 1/2 cup, add 1 1/2 cups of water. Cook and stir over low heat until sauce is warm and smooth.

Passion Strawberry Fruit Leather

2 cups washed cored and roughly chopped fresh strawberries
2 tablespoons passionfruit syrup (juice or flavoring)
3/4 cup applesauce (I use non-sweetened)
nonstick cooking spray

Purée chopped strawberries with the applesauce and passionfruit syrup.
Spray the fruit leather sheet of your dehydrator (the one without holes) with a light coating of non-stick cooking spray.
Pour the puréed fruit carefully into the tray set into the bottom section of your dehydrator. Dehydrate at full power for up to 8 hours, depending on the power of your machine, checking periodically toward the end of that time to see that there aren't any wet or sticky spots.
When done, cool for a couple of minutes and carefully slide a butter knife or thin spatula under the leather.
Cut into 2-4 pieces and roll into cylinders. Store in zip lock baggies.

Thai Beef Jerky (Nua Sawan)

1 teaspoon cumin seeds
2 tablespoons coriander seeds
1 teaspoon thai white peppercorns
5 tablespoons palm sugar or light brown sugar
1 cup soy sauce
1 lb boneless top sirloin steaks, sliced paper-thin

Put the cumin seeds in a 9-inch skillet and dry-roast over medium-high heat, sliding the skillet back and forth to ensure even roasting until the seeds are fragrant, about 45 seconds. Remove to a plate to cool.
Add the coriander seeds and Thai peppercorns to the skillet and dry-roast for about a minute or less, until they exude a pleasing aroma.
Transfer to the plate with the roasted cumin seeds.
Cool the seeds, before they grind in an electric spice or coffee grinder.
Transfer the ground spices to a large shallow pan and add the palm sugar and soy.
Add the beef, stir well to coat thoroughly, cover, and marinate overnight in the refrigerator. Put the marinated steak on wire cooling racks and dry in the sun for a day, turning occasionally to ensure even drying.
Alternatively, dry the marinated steak in a 150 degree F oven for at least 8 hours, until they are dry and leathery. Store in the refrigerator.
To serve, shred and deep-fry in hot oil until crispy.

Lamb Jerky

750 g lamb fillets
toothpicks
1/4 cup soy sauce
1/4 cup worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon celery seeds

Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the lamb in relatively long strips (say 15cm / 6").
Combine all marinade ingredients in a bowl, mix well and add lamb.
Put on a plate or shallow dish, cover and marinate overnight in refrigerator. Turning once or twice to re-coat is a good idea.
Place foil on a lower rack in the oven to catch fat / marinade.
Put a toothpick through each end on the lamb and use it to hang the meat from the top rack without the meat touching the rack.
Cook for 6-8 hours at 60C (140F) with the oven door ajar until dried to desired taste. The door only has to been open a little to let out steam so just pry open a little with a fork or similar.

- Peter J

Frontier Jerky

1 lb lean meat, thinly sliced
1 teaspoon salt
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
2 tablespoons liquid smoke
1 teaspoon garlic powder

Combine all ingredients except meat in a large ziploc bag.
Shake to combine.
Add sliced meat and marinate in the refrigerator for 4 hours or overnight.
Dry in dehydrator for about 5 hours.

- Theresa/ Thunderbird

Venison Jerky

1/3 cup Worcestershire sauce
1/4 cup soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon salt and pepper
1/4 teaspoon liquid smoke
2 lbs thin sliced venison or beef

Combine all ingredients in a ziploc bag.
Add meat.
Shake to coat.
Let marinate 4 hours or overnight.
Put into dehydrator and dry about 5 hours.

Artichoke Soup

4 button mushrooms, sliced
1 small leek, finely chopped
2 teaspoons unsalted butter
2 (10 ounce) cans chicken broth
1 (19 ounce) can artichoke hearts, drained
1 tablespoon lemon juice
1/2 teaspoon green peppercorns
1 tablespoon sherry wine (optional)

Clean and slice the mushrooms. Trim the leek, discarding the roots and dark green portions. Chop it fairly finely, and rinse and drain well.
Melt the butter in a large saucepan over medium-high heat, and saute the leeks and mushrooms until soft and lightly browned.
Add the chicken stock, and reduce to a simmer.
Drain the artichokes, and chop them finely. Add them to the soup.
Season with the lightly crushed peppercorns, lemon juice and sherry. Check seasoning, and adjust with a little salt if needed.
Simmer for 5 minutes further, then serve.

Artichoke Bread

1/4 cup butter
2-3 garlic cloves, minced
2 teaspoons sesame seeds
1 (14 ounce) can artichoke hearts, drained & chopped
1 cup shredded monterey jack cheese
1 cup grated parmesan cheese
1 cup sour cream
1 loaf French bread
1/2 cup shredded cheddar cheese

Preheat over to 350°F.
Melt butter in a skillet over medium heat.
Add garlic and sesame seeds.
Sauté until lightly browned.
Remove from heat and stir in artichoke, Monterey jack, parmesan and sour cream.
Cut bread in half lengthwise.
Scoop out center of each piece, leaving a 1 inch shell.
Add approximately 1/2 of the removed bread pieces to the artichoke mixture.
Stir to blend.
Spoon artichoke mixture into french bread shells and sprinkle with cheddar cheese.
Place on baking sheet and cover with foil.
Bake for 25 minutes.
Remove foil and bake 5 minutes more.
Cool slightly and cut into slices.

- Just Cher

Artichoke Bake

1 (14 ounce) can artichoke hearts
1/2 cup mayonnaise
4 ounces cream cheese, softened
1/2 teaspoon seasoning salt
1/4 cup grated parmesan cheese
chopped parsley

Thoroughly drain artichokes and pat dry on a paper towel.
Cut each into quarters.
Arrange artichokes in an 8-inch round baking dish.
Combine cream cheese, mayo and seasoning salt; Spread over artichokes.
Sprinkle with parmesan and parsley Bake at 325 for 15 to 18 minutes until edges are brown.
Sprinkle with chopped parsley.

Ham Bean Soup for Pressure Cooker

1 (16 ounce) bag 15 bean soup mix, seasoning packet discarded
1 tablespoon dried onion flakes
1 teaspoon garlic powder
fresh ground black pepper
1 medium ham bone
1 (15 ounce) can diced tomatoes
2 cups cooked ham, cubed

Put the ham bone in the bottom of the pressure cooker (I normally have to break mine into pieces so it will fit).
Pour the dried beans on top of the bone, and cover with cold water (don't fill your cooker more than 2/3 full). Sprinkle on the dried onion, garlic powder, and pepper.
Lock on the lid, bring to pressure, then reduce the heat and cook for 25 minutes.
Remove from the heat, and let sit for 15 minutes, before carefully removing any remaining pressure.
Remove the lid, pour in the can of tomatoes including their juice, and the ham pieces. Simmer for 20 minutes.

Butternut Squash Bisque - Pressure Cooker

1 tablespoon olive oil
2 large onions, peeled and cut into large pieces
1 (48 ounce) can chicken broth or vegetable stock (for vegetarian version)
3 lbs butternut squash, peeled,seeded,and cut into 1 inch chunks
3 large macintosh apples, peeled,cored and cut into 1 inch pieces (or your favourite apple)
3/4 cup long-grain rice
2 teaspoons ground cumin
2 teaspoons ground ginger
1 teaspoon grated nutmeg
1 pint half-and-half (fat-free works too) or milk, for thinner consistency
salt, to taste

In a 6 quart pressure cooker, sauté onions in olive oil for approximately 3 minutes, or until they begin to soften, but not brown.
Add remaining ingredients, except half& half and salt, and place lid on cooker.
Bring up to high pressure, then lower heat and cook for 10 minutes.
Release pressure as directed by manufacturer.
Open lid and allow to cool slightly.
Place ingredients into blender or food processor, along with half& half and salt, if desired.
Puree until smooth.

Corned Beef and Cabbage for Pressure Cooker

4 cups water
2 1/2 lbs point cut corned beef brisket
3 cloves quartered garlic
2 bay leaves
4 carrots, cut into 3 inch pieces
1 head cabbage, cut into 6 wedges
6 peeled and quartered potatoes
3 peeled and quartered turnips (any additonal vegies you enjoy)
horseradish sauce (optional)

Pour water into pressure cooker.
Add brisket; over high heat, bring water to a rolling boil.
Skim residue from surface.
Add garlic and bay leaves& secure lid.
Over high heat, bring to high pressure.
Reduce heat to maintain pressure and cook 1 hr 15 minutes.
Release pressure according to manufacturer's directions& remove lid.
Add vegetables to brisket and liquid, stirring gently.
Secure lid& over high heat, bring steam to high pressure.
Reduce heat to maintain pressure and cook 6 minutes.
Release pressure according to manufacturer's directions.
Remove lid.
Serve with horseradish sauce.

Pressure Cooker Lamb Stew

1 tablespoon olive oil
2 medium onions, thinly sliced
1 tablespoon minced garlic
1/4 cup red wine vinegar, preferably balsamic
2 lbs lamb shoulder, trimmed,cut into 2-inch cubes
14 ounces tomatoes, coarsely chopped
2 tablespoons tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
2 bay leaves
salt
ground black pepper
1 large red bell pepper, seeded,cut into eighths
1 large green bell pepper, seeded,cut into eighths
1/3 cup finely minced parsley

In pressure cooker, heat oil.
Sauté onions and garlic until onions are soft, about 2 minutes.
Stir in vinegar and, while cooking for 1 to 2 minutes over medium heat, scrape any browned bits from the bottom.
Add lamb, tomatoes, tomato paste, basil, oregano, bay leaves, salt and pepper to taste. Stir well to blend Lock lid in place and, over high heat, bring to high pressure; cook 12 minutes. Let the pressure drop naturally, about 7 to 10 minutes, or use a quick-release method. Remove lid, tilting it away from you to allow any excess steam to escape. If the lamb is not fork tender, return to high pressure for 5minutes more. Remove bay leaves; stir in the red and green peppers.
Cover and simmer over medium heat until peppers are crisp-tender, another 5 to 8 minutes. Stir in the parsley and adjust seasonings before serving.
Serve over wide noodles.

- Dancer^

Italian Potted Beef - Pressure Cooker

9 lbs rump steak or chuck roast
3 teaspoons cooking oil
3 onions, chopped
2 cups diced celery
3 carrots, chopped
3 bay leaves
1 teaspoon salt
2 cups sliced mushrooms
3 (6 ounce) cans tomato paste
2 (10 1/2 ounce) cans beef broth
1 1/2 cups dry red wine

Heat the cooker, add oil and brown roast on all sides.
Add veggies and seasonings.
Blend the paste with the broth and wine.
Pour over meat and veg.
Close cover securely.
Place pressure regulator on vent pipe and cook 35 minutes at 15 pounds pressure.
Let pressure drop of its own accord.
Thicken gravy if desired.

- DiB's