Whole Wheat muffins

Whole Wheat Muffins
425 degrees 12 large muffins
1 cup sifted flour
1 cup sifted whole wheat flour
1/2 teaspoon salt
4 teaspoon baking powder
1/2 cup brown sugar,packed
1 cup of milk
2 eggs, slightly beaten
1/3 cup of oil
1/2 cup nuts,coarsely chopped

Grease 12 large (2 1/2inch)muffin cups. In large mixing bowl stir together until blended flours, salt, baking powder then oil & nuts; stir just until moistened. Spoon batter into prepared pans.

Bake 15 minutes.

NOTE: Raisins or chopped dates may be used in place or in addition to nuts. chocolate chips are good 1/4 to 1/3 cup

Raised Doughnuts

3 to 3 1/2 cups flour
2 packages active dry yeast
3/4 cup milk
1/3 cup sugar
1/4 cup shortening
2 eggs
1 tsp salt

In large mixing bowl combine 1 1/2 cups of the flour and the yeast. Heat milk, sugar, shortening, and 1 teaspoon salt just till warm (about 115 degrees), stirring constantly till shortening almost melts. Add to dry mixture; add eggs. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand.stir in enough of the remaining flour to make a moderately soft dough. Knead on a lightly floured surface till smooth and elastic, about 5 minutes. Shape into ball.
Place in greased bowl; turn once. Cover; let rise in warm place till double, 45 to 60 minutes. Punch down; divide in half. Roll to 1/2-inch thickness. Cut with floured doughnut cutter. Cover; let rise till very light, 30 to 45 minutes. Fry in deep hot fat (375 degrees) about 1 minute on each side or till golden. Drain on paper toweling. If desired, roll warm doughnuts in sugar or frost with a glaze. Makes about 2 dozen.
A heavy frying pan works well, but make sure that the oil is deep enough that there is room for the doughnut to float just a little. And be careful not to splash the hot oil when turning the doughnut.

Squash soup

3 leeks white part only
4 medium carrots
5 Table spoons butter
3 lbs squash peeled and cubed
6 cups chicken broth
3 medium zucchini peeled and sliced
salt
1/2 teaspoon thyme
1/4 white pepper
1 cup half and half
1/2 c milk

Grated Parmesan cheese and chives optional

In a large pot dutch oven or kettle sauté the leeks and carrots in butter about 5 min over medium heat. Add squash, zucchini, salt, thyme, and pepper bring to boil.
reduce heat simmer for 30 minutes.

puree in batches and return to heat Do not boil

add cream & milk mix well

Garnish with parmesan cheese and chives

12 servings about 3 1/2 quarts

chocolate syrup

1/2 C Coco powder
1 C Water
2 C sugar
Salt
Vanilla

Chicken paprika

1 lb chicken thighs cut up seasoned.
1 onion chopped small
2 cloves garlic chopped fine
3 tablespoons paprika
1 can diced tomatoes
1 cup rice
2 (apx) cups water
1/2 cup sour cream

cook onions with a little salt in pan until tender. add chicken and garlic. when chicken is cooked through add paprika. cook this way for a couple minutes. add tomatoes. simmer about 1/2 hour. taste and adjust seasonings. add rice and water to pan and cook until rice is tender about 20 minutes. taste and adjust seasonings. off heat add sour cream.

i added 2 shakes of Tabasco chipotle sauce

this is usually a colder weather dish

Country gravy

1/2 lb bacon
1/2 lb sausage
1 onion chopped

brown sausage and bacon with onion
while browning you may want to add thyme, a bay leaf, and a pinch of sage

add milk (I put in a little above browned sausage)
a pinch of nutmeg
bring just to a boil and set to simmer
[check seasonings while heating up ]

mash together into a paste butter and flour (if u warm the butter in the microwave it helps)

with milk just above simmer add flour-butter and whisk in (a whisk breaks up the butter-flour better) until you get desired thickness

you might notice it looks a little grainy. if you add a little heavy cream it will round out the look of the gravy

Fried rice

marinade barely to cover
equal parts
soy sauce and rice vinegar
garlic paste and ginger paste
(if u can fine a grater like i had, paste is fresh and it is easy)
[you can use beef, chicken or pork] sliced as thin as u desire

fried rice
cooked rice (apx 1/2 cup cooked rice per adult)
vegetables
chopped onion
scrambled egg

soy sauce and rice vinegar to season
sesame oil to finish

heat oil in pan until very hot
add egg and scramble
add onion, cook until almost tender

add meat cook most way through
add vegie cook till warm
add cooked rice
season to taste with rice vingar and soy sauce
off heat finish with sesame oil

you'll remember this goes pretty fast and constant stirring is needed