Sausage and Cheese Bread

Sausage and Cheese Bread
From Chef and author Emeril Lagasse

1 envelope, 1/4 ounce dry yeast
2 tablespoons granulated sugar
2 tablespoons plus 1 teaspoon vegetable oil
2 cups warm water, about 110 degrees F
6 cups bleached all purpose flour
1/4 cup yellow cornmeal
2 teaspoons salt
1/2 pound hot or sweet Italian sausage chopped, about 1 cup
1 cup chopped onions
1/2 pound cheddar cheese, grated, about 1 cup
vegetable oil for deep frying

Combine the yeast, sugar and 2 tablespoons of the oil in the bowl of
an electric mixer fitted with a dough hook. Add the water. With the
mixer on low speed, beat the mixture for about 4 minutes to dissolve
the yeast. If the yeast mixture doesn't begin to foam after a few
minutes , it means it's not active and will have to be replaced. In a
separate large mixing bowl, combine the flour, 1/2 cup plus 2
tablespoons of the cornmeal and the salt. Add this mixture to the
yeast mixture. Mix on low speed until it lightly comes together, then
increase the speed to medium and beat until the mixture pulls away
from the sides of the bowl, forms a ball and climbs slightly up the
dough hook. Remove the dough from the bowl. Coat the bowl with the
remaining teaspoon vegetable oil. Return the dough to the bowl and
turn it to oil all sides. Cover the bowl with plastic wrap, set in a
warm, draft free place and let rise until doubled in size, about 2
hours. Meanwhile, brown the sausage and onions in a medium sized
skillet over medium heat for about 4 minutes. Drain well on paper
towels. Set aside to cool to room temperature. Remove the dough from
the bowl and turn it onto a lightly floured surface. Using your hands,
gently roll and form it into a narrow loaf about 24 inches long. Cut
the dough into 18 equal portions; each about 2 1/2 ounces. With the
palm of your hand, roll the portions on a lightly floured surface to
form small round rolls. Line a baking sheet pan with parchment or
waxed paper and sprinkle it with the remaining 2 tablespoons cornmeal.
Place the rolls about 1 inch apart on the paper. Using a pointed
knife, make a slit in the top of each roll. With your thumb and
forefinger, spread the dough open to make a small cavity about 1 inch
deep and 2 inches wide. Spoon 1 tablespoon of the cheese into each
cavity, then top with 1 tablespoon of the sausage and onions, pressing
the mixture gently into the cavity. Pinch the dough together to close
the cavity. Cover the rolls with the plastic wrap and let rise in a
warm, draft free place until doubled in size, about 30 minutes. Heat 4
inches of oil, or enough to submerge the breads, in a deep pot or
electric fryer to 360F. Deep fry the stuffed breads, two to three at a
time, in the hot oil for about 3 minutes, turning them with a metal
spoon or spatula to brown them evenly. Drain on paper towels. Serve
warm. Makes 18

Recipe copyright©1999 Emeril Lagasse

Spanish Crusty Rolls

Spanish Crusty Rolls

2 teaspoons dried yeast
1 teaspoon sugar
1/2 cup warm milk, approximately
1 cup of water
4 cups plain flour
1 teaspoon salt
2 tablespoons olive oil
1 tablespoon corn flour
2 teaspoons plain flour, extra

Combine yeast, sugar, milk and water in small bowl. cover, stand in
warm place about 10 minutes or until frothy. Sift flour and salt into
large bowl, add combined yeast mixture and oil; mix into a soft dough.
Knead dough on floured surface about 10 minutes or until smooth and
elastic. Place dough in oiled bowl, cover tightly, stand in warm place
about 30 minutes or until doubled in size. Turn dough onto floured
surface, knead until smooth. Divide dough into 8 pieces. Shape each
piece into a ball, place on greased oven trays. Cover loosely with a
tea towel, stand in a warm place about 20 minutes or until doubled in
size. Brush rolls with a little extra milk; sprinkle with combined
corn flour and extra flour. Place rolls in cold oven, turn to 375F,
bake about 25 minutes or until rolls are browned and sound hollow when
tapped. Makes 8.

Strawberry Cobbler

Strawberry Cobbler

1 8 ounce package fresh strawberries
3 stalks strawberry rhubarb
1/2 cup brown sugar
1/2 cup water
2 teaspoons lemon juice
1 1/2 cups low fat Bisquick
1/2 cup skim milk
1 8 ounce container lite Cool Whip

Clean and hull strawberries. Cut into 1/2 inch pieces. Wash rhubarb.
Cut into 1/2 inch pieces. Place slices, water, brown sugar and lemon
juice in a large pan with a tight fitting cover, heat on medium just
until it begins to boil. In the meantime mix Bisquick and milk with a
fork until soft dough forms. Gradually add Bisquick dough to the
boiling fruit, in the shape of small balls, Cook on medium for 10
minutes uncovered. Cover and cook for an additional 10 minutes. Pour
into a large serving dish all at once, cool, cover with cool whip and
a few whole strawberries for added color. 6 to 8 servings.

Honey Nut Coffee Bread

Honey Nut Coffee Bread

1 pound frozen bread dough, thawed
1/3 cup brown sugar, packed
1/3 cup honey
1/3 cup walnuts, chopped
1/2 tablespoon cinnamon
1 tablespoon reduced fat margarine, melted

Prepare a 9 inch round cake pan with cooking spray; set aside. On a
lightly floured surface, roll dough out to a 12 x 16 inch rectangle.
Sprinkle brown sugar over top. Starting at narrow end, roll up jelly
roll fashion. Spread honey in bottom of prepared pan. Sprinkle walnuts
and cinnamon over honey in pan. Cut rolled dough into sixteen pieces.
Place pieces, cut side down, in pan. Brush rolls with margarine. Let
rise until tripled in size. Bake in a 375F oven for 30 minutes, or
until golden brown. Turn out of pan immediately onto serving platter.

Creamed Corn Bread

Creamed Corn Bread

1 cup cornmeal
1/2 cup whole wheat flour
1 tablespoon baking powder
1 to 3 tablespoons sugar
1/2 teaspoon salt
1/3 cup applesauce
3/4 cup skim milk
2 egg whites
1 15 ounce can creamed corn

Preheat oven to 425F. Lightly spray an 8 by 8 cake pan or equivalent
iron skillet or other oven proof pan with vegetable oil and put into
the oven to preheat. Mix all ingredients together in a large bowl,
pour batter into heated pan and bake for 20 minutes.

Caribbean Chicken

Caribbean Chicken

3 skinless, boneless chicken breasts
1/4 cup orange juice
2 tablespoons fresh lime juice
2 tablespoons mango chutney
2 teaspoons grated fresh ginger
1 tablespoon olive oil
1/2 teaspoon hot pepper sauce
1 teaspoon minced oregano
2 cloves garlic, minced

In a nonporous glass dish or bowl combine the orange juice, lime
juice, chutney, ginger, oil, pepper sauce, oregano and cloves. Mix all
together and add chicken. Toss to coat, cover dish and place in
refrigerator. Marinate overnight. Preheat grill to medium high heat or
set oven to broil Remove chicken from dish, dispose of remaining
marinade and grill or broil the chicken 6 inches from the heat source.

Greek Burgers

Greek Burgers

1 pound ground lamb
1 tablespoon Dijon mustard
1 tablespoon lemon
1 tablespoon onion minced
1 clove garlic minced
1/2 teaspoon dried rosemary crushed
1/2 teaspoon salt or to taste
1/4 teaspoon pepper
4 hamburger buns hard rolls or pitas
sliced cucumbers
sliced tomatoes
ranch salad dressing

Mix ground lamb, mustard, lemon, onion, garlic, rosemary, salt and
pepper. Form into patties. Grill until no longer pink. Serve on buns
with cucumbers, tomatoes and ranch dressing.

SWEET/SOUR SAUCE FOR PORK OR CHICKEN

SWEET/SOUR SAUCE FOR PORK OR CHICKEN

1 small (8 oz.) jar Italian salad dressing
1 small (12 oz.) jar apricot preserves
1 env. Lipton onion soup mix

Mix ingredients in bowl. Pour over meat. Bake in oven until meat is
tender. Covers 3 pounds meat, approximately.

Rustic Bread Salad

Rustic Bread Salad

1/3 pound day old sourdough or crusty whole grain bread, torn into chunks
8 cups torn mixed salad greens
3 large, ripe tomatoes, cut into chunks
1 cucumber, seeded, cut into 1/2 inch chunks
3/4 cup thinly sliced red onion rings, cut in half
1 and 1/3 cups crumbled feta cheese
1/3 cup pitted ripe olives, cut in half lengthwise
1/2 cup bottled Italian salad dressing

Place bread chunks in bottom of salad bowl. Top with greens. Toss
tomatoes, cucumber, onion, cheese and olives; place over greens.
Refrigerate. Just before serving, pour dressing over salad. Toss
lightly. Makes 6 to 8 servings.

Blueberry Grilled Chicken

Blueberry Grilled Chicken

4 boneless, skinless chicken breasts
1/2 cup apricot jam
1/2 cup white wine vinegar
3 tablespoons brown mustard
1/4 cup blueberries

Place jam, vinegar and mustard in a glass dish and mix until well
combined. Remove 2/3 cup and set aside. Add chicken to glass dish,
coating entirely. Cover and place in the refrigerator up to 4 hours.
Cook on barbecue or inside grilling pan, basting with reserved
marinade until chicken is no longer pink. Add blueberries and
remaining marinade into a dmall saucepan, bring to a boil and serve
over chicken. Makes 4 servings.

Ranch Bacon Potato Topper

Ranch Bacon Potato Topper

8 ounces cream cheese
3/4 cup Hidden Valley® Original Ranch® Dressing
1/4 cup sour cream
2 teaspoons crisp cooked, crumbled bacon
2 teaspoons minced green onions
6 medium baked potatoes

In a food processor fitted with a metal blade, blend together cream
cheese, dressing and sour cream. Add bacon and onions; pulse 3 to 4
times. Serve over hot baked potatoes. Makes 1 1/2 cups.

Nacho Cheese Potato Slices

Nacho Cheese Potato Slices

4 to 6 medium potatoes, peeled, and sliced
1 large onion, chopped
1 green pepper, chopped
1 bunch green onions, chopped
1 cup barbecue sauce
1 cup water
1 teaspoon garlic powder
1 teaspoon parsley flakes
4 tablespoons taco seasoning
1/4 teaspoons black pepper
2 cup grated cheese, cheddar, mozarella or a combination

Peel and slice potatoes. Line cookie sheet with foil. Spray foil with
nonstick spray. In large bowl, combine potatoes, green onions, green
peppers and white onions. Pour onto foil lined pan. In same bowl, mix
barbecue sauce, water and dry spices. Pour over top of potatoes. Bake
in 400F oven for 45 minutes. Turn and separate to ensure even cooking.
Bake an additional 10 minutes or so. Baking time depends on how thick
you slice the spuds. Sprinkle grated cheese on top of cooked potatoes,
and continue cooking until cheese has melted and the edges become
crispy. Let sit for about 4 to 5 minutes before serving to allow the
cheese to set up a bit.

Eggplant Au Gratin for Two

Eggplant Au Gratin for Two

Source: Taste of Home

SUBMITTED BY: Jane Shapton
"From Jane Shapton of Tustin, California comes this tasty bake that
layers sliced eggplant with spaghetti sauce and two kinds of cheese."

Original recipe yield: 2 servings
PREP TIME 20 Min
COOK TIME 20 Min
READY IN 40 Min

INGREDIENTS

* 1/2 pound eggplant, peeled and cut into 1/4 inch slices
* 1 tablespoon olive oil
* 3/4 cup spaghetti sauce
* 3/4 cup shredded part-skim mozzarella cheese
* 2 tablespoons shredded Parmesan cheese

DIRECTIONS

1. Brush both sides of eggplant slices with oil. Place on an ungreased
baking sheet. Bake at 400 degrees F for 8 minutes. Turn and bake 7-8
minutes longer or until lightly browned and tender. Cool on a wire rack.
2. Place one eggplant slice in each of two 10-oz. ramekins coated with
nonstick cooking spray. Top each with 2 tablespoons spaghetti sauce
and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle
with Parmesan cheese. Bake, uncovered, at 350 degrees F for 20-25
minutes or until bubbly and cheese is melted.

Nutritional Analysis: One serving equals 287 calories, 18 g fat (7 g
saturated fat), 30 mg cholesterol, 750 mg sodium, 16 g carbohydrate, 4
g fiber, 15 g protein.

Simmering Chicken Strawberry Kabobs

Simmering Chicken Strawberry Kabobs

"Very pretty and very fruity. The chicken cubes are marinated in
pineapple and lemon juice with a hint of cinnamon, and then tucked
onto skewers with chunks of pineapple and whole strawberries. As they
grill, they 're basted with a yummy mixture of melted"
INGREDIENTS:
1 cup lemon juice
2 (8 ounce) cans pineapple
chunks, juice reserved
salt and pepper to taste
2 teaspoons ground cinnamon
3 skinless, boneless chicken

breast halves, cubed
1 cup butter, melted
2 tablespoons brown sugar
1 teaspoon ground nutmeg
24 large strawberries
DIRECTIONS:
1. In a shallow glass bowl combine lemon juice, juice from pineapple
can, salt, pepper and 1 teaspoon cinnamon. Mix together. Add cubed
chicken and marinate for 1 hour in the refrigerator.
2. Preheat grill to medium heat.
3. In a small bowl combine the melted butter or margarine, 1 teaspoon
cinnamon, brown sugar and nutmeg.
4. Lightly oil grate. Using metal or soaked wooden skewers arrange
chicken, pineapple chunks and strawberries on each stick
(approximately 4 to 6 pieces of each item per skewer). Brush kabobs
with butter or margarine mixture place on grill and cook, turning on
all sides, until chicken is cooked through and strawberries are
sizzling. Approximately 8 to 10 minutes.

Triple Berry Crisp

Triple Berry Crisp

1 1/2 cups fresh blackberries
1 1/2 cups fresh raspberries
1 1/2 cups fresh blueberries
4 tablespoons white sugar
2 cups all-purpose flour

2 cups rolled oats
1 1/2 cups packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1/2 cups butter
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, gently toss together blackberries, raspberries,
blueberries, and white sugar; set aside.
3. In a separate large bowl, combine flour, oats, brown sugar,
cinnamon, and nutmeg. Cut in butter until crumbly. Press half of
mixture in the bottom of a 9x13 inch pan. Cover with berries. Sprinkle
remaining crumble mixture over the berries.
4. Bake in the preheated oven for 30 to 40 minutes, or until fruit is
bubbly and topping is golden brown.