Annie's Garden Guest House

Recipes Winter 2003

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Summer Fruit in Winter

2 Packages Frozen Strawberries

1 cup frozen orange juice concentrate, thawed

1 cup frozen lemonade concentrate, thawed

1 can crushed pineapple3-4 sliced fresh bananas

2 1/2 cup water

Mix together. Place in a couple of large sealed containers and freeze. Thaw partially to scoop and serve.

English Muffin Bread or Rolls

2 packages Active Dry Yeast

4 cups white flour

1 Tablespoon sugar

2 teaspoons salt

2 cups milk

1/2 teaspoon baking soda

1/2 cup water

Cornmeal

Combine flour, yeast, sugar, salt and soda. Heat liquids to 110 to 115 degrees. Use chefs instant thermometer.

Add to dry mixture. Beat well (Use this beating process as a substitute for kneading. As this is a very wet dough)

Spoon into two loaf pans or 12 muffin cups that have been sprayed with quick release (Pam) and sprinkled with cornmeal.

Sprinkle tops with cornmeal. Let rise in warm place for 45 minutes. Preheat oven to 400 degrees and bake for 25 to 30 minutes. Remove from pans to cool. Bottoms of loaves or muffins will get soggy if allowed to cool in pans.

Sausage Roll ups with Dipping sauce - very popular appetizer!

1 pound bacon

1 cup water

3 cups herb stuffing mix

1/2 pound hot italian sausage, raw, removed from casings

1/2 cup butter

2 eggs beaten

Cut bacon sliceds in 1/2. Melt butter and add water. Heat to boil in microwave (1 to 3 minutes). Remove from heat. Stir in the stuffing mix. Then meat then egg. Mix thoroughly. Chill for 1 hour for easier handling. Shape sausage mixture into small balls. Wrap each ball in bacon 1/2 slice. Secure with toothpick. Bake at 375 for 35 minutes on a rack on baking sheet. Turn the sausage balls halfway through baking time to brown evenly. These freeze well following browning. Reheat in microwave 25 percent power for 10 minutes.

Mustard Dipping Sauce

1 cup mayonaisse

3 Tablespoon sour cream

1 Tablespoon Dijon Mustard

1 Tablespoon white wine vinegar

2-6 drops tabasco

1 medium clove garlic peeled and crushed

Mix well, chill and serve with Bacon Roll ups as a dipping sauce

EggNog Pound Cake

2 Tbsp. Butter

1/2 cup sliced almonds

1 package yellow cake mix

2 eggs

1 1/2 cup commercial eggnog

1/4 cup butter melted

2 Tablespoon rum

1/8 teaspoon nutmeg

Butter a 10" tube pan. Press almonds against buttered sides and bottom. Blend together cake mix, eggs, eggnog, melted butter, rum and nutmeg. Beat batter at medium speed until smooth. Pour batter into prepared pan. Bake at 350 degrees for 45 to 55 minutes ur until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes then invert cake onto a rack to cool thoroughly before slicing.

Woodburn Neighbors "Hot Olives"