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Country Cooking

June 21, 2013

by Dorothy Bloemendaal
Cheddar Batter Bread

l tablespoon cornmeal

2 cups all-purpose flour

l package fast rising active dry yeast

1/4 teaspoon onion powder

1/4 teaspoon black pepper

l cup milk

l tablespoon sugar

2 tablespoon butter

1/2 teaspoon salt

l egg

3/4 cup shredded cheddar cheese (3 oz.)

1/2 cup cornmeal

Preheat oven to 350º. Grease bottom and sides of loaf pan. Sprinkle with the l tablespoon cornmeal, tilting pan to coat sides and bottom; set aside. In large mixing bowl, stir together 1-1/2 cups of the flour, the yeast, onion powder, and pepper; set aside.

In saucepan, combine milk, sugar, butter, and salt; heat and stir over medium heat just until mixture is warm and butter almost melts. Add milk mixture and egg to flour mixture. Beat on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Stir in cheese and the 1/2 cup cornmeal. Stir in remaining flour. The batter will be soft and sticky. Spoon batter evenly in prepared pan. Cover and let rise in a warm place until nearly double. (about 30 minutes).

Bake, uncovered about 40 minutes or until bread sounds hollow when lightly tapped. If necessary, cover with foil during the last 5 minutes of baking to prevent overbrowning. Loosen edges of bread from the pan. Remove bread from pan. Cool Makes l loaf.

Hobo Potatoes

3 slices bacon, coarsely chopped

4 cups 1/4 inch thick sliced potatoes

1/2 cup chopped green sweet pepper

1/2 cup chopped onion

l cup shredded cheddar cheese

1/4 teaspoon seasoned salt

1/4 teaspoon ground black pepper

Fold a 36x18 inch piece of heavy foil in half to make an 18 inch square. Lightly coat one side of the foil with cooking spray. Arrange half of the bacon in the center of the foil. Top with half of each of the potatoes, sweet pepper, onion and cheese. Top with remaining potatoes, sweet pepper, and onion. Sprinkle with seasoned salt and pepper.

Top with remaining cheese and remaining bacon. Cover with another 18 inch square piece of double foil. Seal all edges with a double fold, leaving space for steam to build. Grill vegetable packet for 20 to 25 minutes or until potatoes are tender, turning the packet once.

Makes 8 servings.



Asparagus and Swiss Bake

2 cups 1-inch pieces asparagus

1/2 cup chopped red bell pepper

8 medium green onions, sliced (1/2 cup)

2 cups shredded Swiss cheese (8 oz.)

1/4 cup Original Bisquick® mix

l teaspoon lemon-pepper seasoning

1 1/2 cups milk

3 eggs

Heat oven to 350º. Spray 8-inch square baking dish with cooking spray. In sauce pan, heat l inch water to boiling. Add asparagus, cook uncovered 2 minutes. Drain well. (If using frozen asparagus don’t cook it.) In baking dish, mix asparagus, bell pepper and onions. Mix together 1 1/2 cups of the cheese and remaining ingredients until blended. Pour over vegetables.

Bake uncovered 35 minutes. Sprinkle with remaining 1/2 cup cheese. Bake about 5 minutes longer or until knife inserted in center comes out clean. 6 servings.



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