Happy New Year's!

As we say so long to 2011, some of of you will saying good bye to the old year in the usual way. it's party time.
So turn up the stereo, put on your party clothes and go play. first however, we need to make a little stop in the kitchen no party would be complete without snacks.
What seems to be popular this year is going retro, so pull out your dancing shoes, and have a fondue party.

Ingredients:

1 loaf (1 lb) French bread, cut into 1-inch pieces
2 cups shredded Swiss cheese (8 oz)
2 cups shredded Gruyère or Swiss cheese (8 oz)*
2 tablespoons all-purpose flour
1 clove garlic, cut in half
1 cup dry white wine or nonalcoholic white wine
1 tablespoon lemon juice
3 tablespoons kirsch, dry sherry, brandy or nonalcoholic white wine
Apple and pear slices, if desired

Preparation:

1In resealable plastic food-storage bag, place cheeses and flour. Shake until cheese is coated with flour.
2 Rub garlic on bottom and side of fondue pot, heavy saucepan or skillet; discard garlic. Add wine. Heat over simmer setting on fondue pot or over low heat just until bubbles rise to surface (do not boil). Stir in lemon juice.
3 Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wire whisk over low heat, until melted. Stir in kirsch.
4 Keep warm over simmer setting. If prepared in saucepan or skillet, pour into a fondue pot or heatproof serving bowl and keep warm over low heat. Fondue must be served over heat to maintain its smooth, creamy texture.
5 Spear bread and fruit with fondue forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine.

Black eyed Peas

It is considered good luck to eat black eyed peas for New Year's. This one uses a crock pot, so they are nice and tender. Serve this with cured ham and rice.
It is considered good fortune my many to eat black eyed peas on

Enjoy!

Ingredients:

•1 pound dried black-eyed peas
•1 large onion
•1 large ham hock
•2 to 4 slices cooked bacon (can use heat 'n eat kind)
•1 large onion
•1/8 teaspoon cayenne pepper, or to taste
•1/2 teaspoon garlic powder, or use 1 fresh clove garlic, minced
•1/2 teaspoon salt


Preparation:

In a large saucepan, cover peas with water to 3 inches over the peas. Bring to a boil, reduce heat, then simmer for 45 minutes to 1 hour. Place ham hock, sliced onion, bacon, pepper, garlic and salt in the slow cooker/Crock Pot. Pour in 3 cups water. Cover and cook on HIGH until peas are tender and ready to go in. When peas are tender, transfer to the slow cooker/Crock Pot. Reduce heat to LOW; cover and cook for 7 to 9 hours. Taste and adjust seasonings. Serve with hot cornbread. Black-eyed pea recipe serves 6 to 8.

Beef Stroganoff

This is one of my favorite meals. It's great on rice, noodles or smashed potatoes. And as it is my birthday... Well, that and some red velvet cake. yum.

This recipe however comes from Atkins.com... so it is low carb. and still delicious.

Ingredients:


1 ¼ pounds skirt steak or beef tenderloin, cut into 2 x 1 strips
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons canola oil
1 tablespoon butter
½ cup finely chopped Spanish onion
3 ounce small white mushrooms
¼ cup dry red wine
1 cup beef broth (not low sodium) or 3 tablespoons demi-glace mixed with 3/4 cup water
¼ cup sour cream
1 teaspoon Dijon mustard

Directions:

1.Heat oven to warm setting. Sprinkle meat with salt and pepper.
2.In a large nonstick skillet heat oil over medium-high heat. Brown meat in batches, about 1 minute per side. Transfer to a platter and place in oven.
3.Melt butter in skillet; add onion and cook 3 minutes, until softened. Add mushrooms. Cook 10 minutes, stirring occasionally, until mushroom liquid evaporates.
4.Add wine; cook 5 minutes. Stir in beef broth and cook 10 minutes, until mushrooms are coated with a thick sauce. Stir in sour cream and mustard. Add meat and accumulated juices.
5.Reduce heat to low and cook 2-3 minutes, until meat is heated through. Season to taste with salt and pepper

Christmas Rice

This is a fun way to dress up rice. Serve it any time you need some color, not just the holidays.  At other times of the year, I just call it Festive Rice.

By the way, this really is a pinch of this and that... so bare with me...

2 cups of cooked rice. (white or brown)
1/3 cup dried cranberries.
1/4 cup chopped pecans
1/2 cup peas
2 Tbs of onion sauteed
2 Tbs, of green pepper
1/4 cup sliced mushrooms
a pinch of nutmeg, (tiny tiny amount)
a pinch of poultry seasoning
salt and pepper to taste.

cook the rice to package directions. saute the onions, mushrooms,  and peppers in a little butter for 5 minutes. toast the pecans, mix all ingredients together, and serve.

The heat of the rice and vegetables should plump the cranberries a little.

Pecan Pie

My favorite holiday dessert has to be pecan pie.  Gram always said it was a secret recipe, but lo and behold... it is on the back of bottle. ... Enjoy, and Merry Christmas. 

• 
  
• 
  
• 1 cup Karo® Light OR Dark Corn Syrup
• 3 eggs
• 1 cup sugar
• 2 tablespoons butter, melted
• 1/4 teaspoon salt
• 1 teaspoon Spice Islands® Pure Vanilla Extract
• 1-1/2 cups (6 ounces) pecans
• 1 (9-inch) unbaked or frozen** deep-dish pie crust

1. Preheat oven to 350°F.
2. Mix corn syrup, eggs, sugar, salt, butter and vanilla using a spoon. Stir in pecans. Pour filling into pie crust.
3. Bake on center rack of oven for 60 to 70 minutes (see tips for doneness, below). Cool for 2 hours on wire rack before serving.
4. **To use prepared frozen pie crust: Place cookie sheet in oven and preheat oven as directed. Pour filling into frozen crust and bake on preheated cookie sheet.
5. RECIPE TIPS: Pie is done when center reaches 200°F. Tap center surface of pie lightly - it should spring back when done. For easy clean up, spray pie pan with cooking spray before placing pie crust in pan. If pie crust is over-browning, cover edges with foil.

Merry Christmas, Baby

Merry Christmas ya'll.  i hope you're having a wonderful day.  Today, as you are cooking up a storm, getting ready for tomorrow,  why not enjoy some fine soul music?
this is Ray Charles singing "Merry Christmas Baby".

A Victorian Christmas

Hi all-
It's time to start planning the Christmas feast. I like tradition, and sometimes I like breaking tradition. But realy if you're going to break with tradition, wouldn't  you like to know that the tradtion is?

I found this tid-bit at http://www.historic-uk.com/HistoryUK/England-History/VictorianChristmas.htm

Turkey Time -
Turkeys had been brought to Britain from America hundreds of years before Victorian times. When Victoria first came to the throne however, both chicken and turkey were too expensive for most people to enjoy. In northern England roast beef was the traditional fayre for Christmas dinner while in London and the south, goose was favourite. Many poor people made do with rabbit. On the other hand, the Christmas Day menu for Queen Victoria and family in 1840 included both beef and of course a royal roast swan or two. By the end of the century most people feasted on turkey for their Christmas dinner. The great journey to London started for the turkey sometime in October. Feet clad in fashionable but hardwearing leather the unsuspecting birds would have set out on the 80-mile hike from the Norfolk farms. Arriving obviously a little tired and on the scrawny side they must have thought London hospitality unbeatable as they feasted and fattened on the last few weeks before Christmas!


Since we're talking about Vicorian Christmas, I bring you Jamie Oliver's Roast Beef.

To prepare your beef:


• Take your beef out of the fridge 30 minutes before it goes into the oven
• Preheat your oven to 240°C/475°F/ gas 9
• There’s no need to peel the vegetables – just give them a wash and roughly chop them
• Break the garlic bulb into cloves, leaving them unpeeled
• Pile all the veg, garlic and herbs into the middle of a large roasting tray and drizzle with olive oil
• Drizzle the beef with olive oil and season well with salt and pepper, rubbing it all over the meat
• Place the beef on top of the vegetables


To cook your beef:

• Place the roasting tray in the preheated oven
• Turn the heat down immediately to 200°C/400°F/gas 6 and cook for 1 hour for medium beef
• If you prefer it medium-rare, take it out 5 to 10 minutes earlier
• For well done, leave it in for another 10 to 15 minutes
• If you’re doing roast potatoes and veggies, this is the time to crack on with them – get them into the oven for the last 45 minutes of cooking
• Baste the beef halfway through cooking and if the veg look dry, add a splash of water to the tray to stop them burning
• When the beef is cooked to your liking, take the tray out of the oven and transfer the beef to a board to rest for 15 minutes or so
• Cover it with a layer of tinfoil and a tea towel and put aside while you make your gravy, horseradish sauce and Yorkshire puddings

Breakfast Pizza

Ingredients


1 (8 ounce) can refrigerated crescent rolls
1 pound bulk pork sausage
1 cup frozen shredded hash brown potatoes, thawed
1 cup shredded Cheddar cheese
3 eggs
1/4 cup milk
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Directions

1.Unroll crescent dough and place on a greased 12-in. pizza pan; press seams together and press up sides of pan to form a crust. In a skillet, brown sausage over medium heat; drain and cool slightly.

2.Sprinkle sausage, hash browns and cheddar cheese over crust. In a bowl, beat eggs, milk and pepper; pour over pizza. Sprinkle with Parmesan cheese.

3.Bake at 375 degrees for 28-30 minutes or until golden brown. Let stand 10 minutes before cutting.

Footnotes

Baked Fresh Ham with Apple-Cranberry Sauce

I was looking for something a little different. We all know about turkey and cranberry sauce, how about ham?

Ingredients

• 5 to 6-pound fresh ham
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Apple-Cranberry Sauce:

• 6 apples, split in 1/2
• 2 cups cranberries, (if not fresh, frozen is fine)
• 1 cinnamon stick
• 1 bay leaf
• 1 tablespoon pickling spice
• 1 tablespoon black mustard seeds
• 2 tablespoons sugar
• 1 (1-inch) piece ginger
• 1 1/2 cups apple juice
• 1/2 cup apple cider vinegar

Directions

Preheat oven to 300 degrees F.

Score fat and put ham, fat side up, in a roasting pan. Rub with extra-virgin olive oil and season with plenty of salt and pepper all over. Cover loosely with foil and roast for 2 hours. Remove foil and roast for final hour uncovered.

In a large saucepan add all the sauce ingredients and simmer for 25 minutes until apples are almost falling apart and the sauce is fragrant. Remove cinnamon stick, bay leaf, and ginger then puree in a blender until completely smooth. Serve with baked fresh ham.

Recipe courtesy Tyler Florence

Prep Time:

15 min

Inactive Prep Time:

--

Cook Time:

2 hr 0 min

Level:

Easy

Serves:

8 to 10 servings

BRUNCH CASSEROLE

Ingredients
2 lbs. hash browns, lightly fired in butter
1 lb. bacon, fried and drained
1 lb. bulk pork sausage, fried and drained
1 doz. eggs, scrambled
1 sm. can mushrooms (optional)
1 can cream of mushroom soup, mixed with
1/2 can water
8 oz. Cheddar cheese, shredded
8 oz. Mozzarella cheese, shredded


Layer, starting with hash browns in order given. Refrigerate overnight. Bake at 350 degrees until hot. Use 10x13 or 11x15 inch greased pan. Can use any creamed soup.

Pork chops and escarole

Ingredients:



Marinade:

½ cup canola oil
2 tablespoons minced shallots
5 tablespoons finely minced lemongrass
2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 tablespoon low-carb Hoisin sauce*
1½ tablespoons tamari
3 tablespoons water



Pork chops and escarole:

4 (8-ounce) center-cut pork chops
28 escarole leaves


Directions:

1. In a large bowl, mix together the canola oil, shallots, lemongrass, garlic, ginger, fish sauce, Hoisin sauce, tamari and water. Reserve one-third of the mixture. Using the rest of the mixture, coat each pork chop and marinate in a 9-inch by 13-inch baking dish in the refrigerator for 2–4 hours, turning the chops once.

2. Preheat a grill to medium-high. Also preheat the oven to 375ºF.

3. When the grill is ready, remove the chops from the marinade and grill for 3 minutes on each side. Transfer the chops to a baking pan and bake another 5 minutes.

4. Meanwhile, transfer the mixture used to marinate the pork to a small saucepan. Bring to a boil, add the water and then reduce heat and simmer for 3 minutes.

1. Coat the escarole leaves with the reserved marinade and place them on the grill for 1 minute. Remove and place on a serving plate.

2. Place the pork chops on top of the escarole, drizzle with the warm marinade, adding any marinade not used for the escarole, and serve.

Chicken Breast with Tarragon

Ingredients:


4 boneless, skinless chicken breast halves (about 2 pounds)
1 tablespoon unsalted butter
1 tablespoon canola oil
½ cup heavy cream
1 tablespoon Dijon mustard
¾ teaspoon dried tarragon
⅛ teaspoon salt
⅛ teaspoon pepper

Directions:

1. Sprinkle chicken with salt and pepper. In a large skillet over medium heat, melt butter with oil. Brown chicken breasts on both sides. Reduce heat and cook, covered, 15 minutes, just until chicken is cooked through.

2. Transfer chicken to a serving platter; tent with foil to keep warm. Add cream to skillet; scraping up brown bits.

3. Stir in mustard and tarragon. Cook over medium heat, stirring constantly, 5 minutes until sauce thickens slightly.

4. Season to taste with salt and freshly ground black pepper.

5. Pour sauce over chicken. Serve immediately.

Braised Artichoke Hearts

This recipe is wonderful, but needs to be modified for my kitchen and diet.  I substituted bacon for the pancetta, used marinated hearts and omitted the potatoes and beans. 

They were served with bacon wrapped pork fillets. 

Ingredients

• 1 tablespoon(s) lemon juice or white vinegar
• 6 medium artichokes
• 2 teaspoon(s) olive oil
• 4 slice(s) pancetta or smoked ham, minced (1 1/2 ounces)
• 1 small onion, minced
• 1/2 pound(s) all-purpose potatoes, peeled and cut into 1/4-inch dice
• 1/2 teaspoon(s) dried thyme
• 1/4 teaspoon(s) salt
• 1 cup(s) chicken broth
• 1 cup(s) canned white kidney beans, rinsed and drained
• 1/4 cup(s) parsley, chopped
• 1 tablespoon(s) unsalted butter, in pieces

---

Directions

1. Fill large bowl with cold water and add lemon juice.
2. With paring knife, cut each artichoke down to the heart, scoop out chock, and peel stem. Cut each artichoke heart lengthwise into 1/4-inch-thick slices and immediately put slices in water with lemon juice to prevent discoloration.
3. In 10-inch skillet, heat oil over medium low heat. Add pancetta and cook, stirring, 3 minutes, or until lightly crisped. Add onion and cook, stirring frequently, about 7 minutes, or until tender.
4. With slotted spoon, transfer artichokes from bowl to skillet. Add potatoes, thyme and salt and stir to coat. Cover and cook 5 minutes, or until potatoes are well coated.
5. Add broth and 1/2 cup water to skillet and bring to a boil. Reduce to a simmer and cover. Cook about 20 minutes, or until artichokes can be pierced easily with tip of knife and potatoes are cooked through. Add beans and stir to heat through.
6. Remove from heat and stir in parsley and butter, swirling until butter melts. Serve.
7. Braised Artichoke Hearts and Limas: A traditional Italian component of the artichoke dish would be lima beans, for those who don't like lima beans and want to go for the authentic dish: Omit the white beans and add 1 cup of frozen baby lima beans in step 4 when you add the potatoes.

Read more: Braised Artichoke Hearts with Pancetta - Redbook 

Chocolate Mudslides

In every girl's life there must be chocolate, right? Even low carb dieters can have chocolate every once in while. 

Enjoy

Ingredients:

1 cup heavy cream ½ cup water ½ cup sugar free chocolate syrup 3 tablespoons cocoa powder 1 teaspoon vanilla extract

Directions:

1. In a medium saucepan, combine cream, water, syrup and cocoa powder. Bring to a simmer and stir until cocoa powder dissolves.
2. Remove from heat and stir in chocolate and vanilla extracts. Pour mixture into an 8 square pan.
3. Freeze until almost solid, about 3 hours.
4. To serve, break up frozen mixture, place in blender or food processor and blend until softened and slushy. Transfer to glasses and serve

Chuck Roast with Rosemary Roasted Vegetables

You ever have one of those moments when your sick and tired of being sick and tired? Well, I'm there. I got on the scale this morning and it groaned under the strain,  said I to myself  "really?" Yeas, really.

My goal is to lose 150 lbs. You know that is a whole adult type person? yeah, .. So, after months of deliberation over which diet to go on,  I decided on Atkins.

 I've set up my profile on line, It 's free. that's nice. and it's all laid out. We all know Atkins. low carb diet.  the critics think it dangerous, because the beginning is restrictive. -20 carb grams a day, but you only eat like that for two weeks. after you increase your carb level. all the while eating fruit, and whole grains.

The thing I like is that you eat real food and not a lot of processed junk. You don't have to buy their shakes and bars, you can make your own snacks. Later as you add carbs. back, it's whole foods, whole grains and real fruits, and nuts.

Well, it is  Sunday, and this is day one. Below is what we're having for dinner--  better get the roast in the crock pot, cause that's the way I like to cook it.

Rosemary is delicious paired with meats, but use it sparingly because it has a very strong flavor and aroma.

Ingredients:
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried crumble rosemary
1 chuck roast (about 3 1/2 pounds), 
1 cup small cauliflower florets
1 cup small broccoli florets
1 small red bell pepper, cut in 2 pieces

Directions:
1. Turn on crock pot.
2. In a large bowl, combine olive oil, vinegar, salt, pepper, rosemary, and sugar substitute. Add vegetables. 
Toss until well coated.
3. Place roast in pot. add a pinch of salt and pepper. Cook for 6 hours. Place vegetables, in a single layer, around roast.
4. cook 40 minutes, until vegetables are hot, and meat is tender.

Huevos Rancheros

Ingredients:

2 low carb tortillas 1 tablespoon canola oil 3 tablespoons chopped red bell peppers ¼ cup green onions ½ jalapeno 4 large eggs, beaten ½ teaspoon salt ¼ teaspoon chili pepper 2 servings Salsa Cruda  (recipe yo follow below)

Directions:

1. In a medium skillet over medium heat, toast tortillas 1 minute per side until brown in spots; transfer to a warm oven while preparing eggs.
2. Add oil, red pepper, green onions and jalapeno pepper to skillet. Sauté until vegetables are softened, about 4 minutes.
3. Add eggs, salt and cayenne pepper and sauté stirring occasionally, until eggs reach desired consistency.
4. Divide eggs on tortillas; gently roll up tortillas, and top with salsa. Serve immediately. * use a low-carb tortilla (with 9 g NC or less per serving) 

Salsa Cruda

Ingredients:

4 medium tomatoes, seeded and chopped ¼ cup extra-virgin olive oil 3 tablespoons chopped fresh basil 1 tablespoon red wine vinegar 1 garlic clove, minced ½ teaspoon salt ¼ teaspoon pepper

Directions:

1. Combine tomatoes, oil, basil, vinegar, garlic, salt and pepper in a medium bowl.
2. Let stand 30 minutes before serving.

Snickerdoodles

These amazing, delicious cinnamon-coated snickerdoodles are a big favorite for Christmas, and one of our favorite cookie recipes. And your house will smell wonderful as they bake!


Prep Time: 8 minutes

Cook Time: 6 minutes

Total Time: 14 minutes

Ingredients:

1 tablespoon sugar
1 tablespoon ground cinnamon
1 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cream of tartar

Preparation:

In a shallow bowl, combine 1 tablespoon sugar and cinnamon; set aside. Cream shortening; gradually add 1 1/2 cups sugar, beating well. Add eggs; beat well. Stir in vanilla.

In a separate bowl, sift together flour, soda, salt and cream of tartar. Add sifted ingredients to creamed mixture; stir until well blended. Shape dough into 1-inch balls and roll in cinnamon-sugar mixture. Place snickerdoodles 2 inches apart on lightly greased baking sheets.

Bake snickerdoodles at 400° for 6 minutes or until lightly browned. Remove to wire racks to cool. Makes about 4 dozen snickerdoodles.

Apple & Bacon Pork Chops

Once upon a time, (don't you just love that?), back in California days,... there was this little restaurant. They were the upscale restaurant in this small town. We loved to go in for special occasions. Any way, as a daily special they created a baked pork chop with a apple bacon chutney served on a bed of garlic mashed potatoes. Turned into my favorite thing to order, when I could go.

This is my version. i omitted the raisins for a more savory flavor.
Ingredients

6 1″ thick pork chops
2 Tbsp lard
2 medium baking apples (Gala and York are our favorites), peeled, cored and diced
10 strips of bacon, diced
1 red onion, diced
2 cloves garlic, minces
4 fresh sage leaves, finely chopped
1/4 tsp paprika
1 Tbsp lemon juice
1 Tbsp salt
1/2 tsp pepper


Instructions


1. In a medium pan (we recommend a cast iron skillet or dutch oven), melt lard over medium-high heat

2. Cook apples, bacon and onion until onion is softened and bacon is crispy, about 8 minutes

3. Add garlic, sage, paprika and lemon juice and toss for 2 minutes

4. .Remove from heat, transfer to bowl and set-aside

5. Salt and pepper each side of pork chop,

6. Place  pork chops into the hot pan to sear on each side, cook each side of the chops for 5 minutes in hot pan over medium-high heat

7. Transfer pan/dutch oven to 350 degree oven and bake uncovered for 25 minutes, spoon the apple/bacon mixture over the chops and continue baking for 10 minutes or until hot and pork juices are clear.

A Shopping Supper

Still not done witth the Christmas Shoppoing? Well don't run out the door feeling famished. Make a quick dinner before going. You'll feel better, and might just get through your list.

Chicken Taco Salad Fold-overs

what you need

8 flour tortillas (6 inch)
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 cups shredded romaine lettuce
2 cups shredded rotisserie chicken
1/2 cup chopped tomatoes
1/2 cup drained canned corn
1/4 cup sliced black olives
1 cup KRAFT Mexican Style Finely Shredded Four Cheese
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

make it

SPREAD tortillas with sour cream.

TOP with all remaining ingredients except salsa; fold in half.

SERVE topped with salsa. and chips
TACO BELL® and HOME ORIGINALS® are trademarks owned and licensed by Taco Bell Corp.

Sourdough Bread with Rosemary

When you think of San Fransisco what things come to mind? Specifically what culinary delicacies come to mind? Is it the sea food? the chocolate? Is the California wines? Well actually lets talk about bread. Sourdough Bread.


First you need a starter. A starter is basically equal parts milk or water and flour, with a little yeast. You put in a dry, cool place, and leave it for a while, until it ferments. Don't say ew! 'We eat fermented foods all the time, beer, wine, sauerkraut , pickles,


Once you have your starter, and you keep feeding it, you'll have plenty for all sorts of breads and muffins, and even cakes.


So here is the starter, and follows is the bread. Enjoy!








Ingredients

1 (.25 ounce) package active dry yeast
2 cups warm water
2 cups all-purpose flour


Directions
In large non-metallic bowl, mix together dry yeast, 2 cups warm water, and 2 cups all purpose flour and cover loosely.
Leave in a warm place to ferment, 4 to 8 days. Depending on temperature and humidity of kitchen, times may vary. Place on cookie sheet in case of overflow. Check on occasionally.
When mixture is bubbly and has a pleasant sour smell, it is ready to use. If mixture has a pink, orange, or any other strange color tinge to it, THROW IT OUT! and start over. Keep it in the refrigerator, covered until ready to bake.
When you use starter to bake, always replace with equal amounts of a flour and water mixture with a pinch of sugar. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter until bubbly again, then refrigerate. If a clear to light brown liquid has accumulated on top, don't worry, this is an alcohol base liquid that occurs with fermentation. Just stir this back into the starter, the alcohol bakes off and that wonderful sourdough flavor remains! Sourdough starters improve with age, they used to be passed down generation to generations.



2 cups sourdough starter (proofed)
2 eggs, beaten
3 cups bread flour
1 egg beaten
12 cup milk (warm)
14 cup olive oil
1 tsp salt
1 tbsp sugar
1 tsp rosemary (dried, ground)





Measure the starter into a mixing bowl.

Add the milk, olive oil, salt, sugar, rosemary, raisins, and 2 beaten eggs and mix well.
Add the flour, 1 cup at a time, stirring until it is too stiff to mix by hand.
Turn onto a floured surface and knead in remaining flour until dough is satiny.
Form an oval or round loaf.
Place on a baking sheet and proof, covered, for 1 to 2 hours, or until about doubled in bulk.
Preheat oven to 350 degrees F.
Make crisscross slash in top of loaf.
Brush with the remaining beaten egg.
Bake for 45 minutes.
Remove loaf from baking sheet and cool on a wire rack.


NOTE: This recipe can be made in your bread machine on the dough cycle; add ingredients to machine in order given, with the exception of the final beaten egg.
Shape and bake as above.

Split Pea Soup

Ingredients

• 2 1/4 cups dried split peas
• 2 quarts cold water
• 1 1/2 pounds ham bone
• 2 onions, thinly sliced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 pinch dried marjoram
• 3 stalks celery, chopped
• 3 carrots, chopped
• 1 potato, diced

Directions

1. In a large stock pot, cover peas with 2 quarts cold water and soak overnight. If you need a faster method, simmer the peas gently for 2 minutes, and then soak for l hour.
2. Once peas are soaked, add ham bone, onion, salt, pepper and marjoram. Cover, bring to boil and then simmer for 1 1/2 hours, stirring occasionally.
3. Remove bone; cut off meat, dice and return meat to soup. Add celery, carrots and potatoes. Cook slowly, uncovered for 30 to 40 minutes, or until vegetables are tender