Croissant

Croissant

• ¾ cup warm water
• 2 pkgs. active dry yeast
• ½ cup sour cream 
• 3 ½ cup flour, divided
• 2 Tbsp sugar
• 1 ½ cup butter
• 1 tsp salt
• 1 egg
• 1 Tbsp water

Make Dough: Pour water in bowl, sprinkle in yeast. Stir to dissolve. Add sour cream, ½ cup flour and sugar. Blend with whisk until smooth. Cover and let rest in warm place for about 2 hours.
Slice butter into ½ inch pats. In a bowl gently toss with remaining flour and salt. When all pats are well coated slightly flatten each one between finger. Refrigerate. Boneless meat
Pour yeast mixture into flour and butter mix. Stir until moist, dough will be course. On lightly floured board, pat into 10 inch squares, avoid overworking.
Roll dough with floured rolling pin into 18×12 inch rectangle. Dough will still be course.
To fold dough: Slip a Flat cookie sheet under third of dough. Fold this section of dough over center third section. Repeat with other section so dough is folded into equal thirds. Repeat folding and folding procedure. Place dough on flour plate, cover with plastic wrap and chill for 30 minutes. Repeat folding and rolling procedure 3 more times, if butter softens chill for 30 minutes. Wrap dough in plastic wrap and chill at least 2 hours up to 24 hours.
Shaping Croissants: Cut dough into 4 equal sections work with each section one at a time. On lightly floured board, roll into an 8×12 rectangle. Cut into 3 triangles. To form fourth triangle, press leftover side pieces together, overlapping slightly. Make a 1 inch “slit” at base of triangle. Loosely roll dough on both sides of slit up to top of slit. Angling rolls slightly outward as well, this prevents croissant from becoming too thick. Continual rolling to pointed tip. Curve ends to form crescent shape. Place on ungreased cookie sheet repeat with other 3 triangles and place 3 inches apart. Repeat shaping with remaining dough. Frozen Meat exporters
Cover cookie sheet loosely with plastic wrap. Let rise in warm place for 2 hours or until doubled.
Bake at 450 degrees F.. Mix egg with water and brush croissants. Bake for 13 to 15 minutes.

Hamburger Pie

Hamburger Pie

• 1 cup biscuit baking mix (see below)
• ¼ cup water
• 1 lb lean ground beef
• ½ tsp. salt
• ½ tsp. oregano
• ¼ tsp. pepper
• 8 oz. tomato sauce
• ½ cup finely chopped bread crumbs
• ¼ cup chopped onion
• ¼ cup chopped green peppers
• 1 egg
• ¼ cup milk
• ½ tsp. salt
• ½ tsp. dry mustard
• 2 cups grated Cheddar cheese

Heat oven to 375 degrees F. Mix baking mix and water until soft dough forms. Beat vigorously 20 strokes. Gently smooth dough into ball on top of floured covered board. Knead 5 times and roll dough 2 inches larger than pie plate. Put in pie plate and flute edges. Brown meat and drain. Stir in salt, oregano, pepper, bread crumbs, tomato sauce, onions and green peppers. Spread in pie crust. Beat egg and milk, stir in remaining ingredients. Spread over beef mixture and bake until crust is golden, about 30 minutes. Buffalo meat exporters
Variations: use asparagus, Brussels sprouts, broccoli or carrots in place of green peppers ….top with salsa and a dollop of sour cream and guacamole

• Biscuit and Baking Mix
• 8 ¾ cup flour
• 1/3 cup baking powder
• ¼ cup sugar
• 1 Tbsp salt
• 2 cup shortening or butter

In a very large bowl, mix together all dry ingredients with wire whisk. Cut in butter until crumbly. It is now ready to use. Store in large airtight container until ready to bake up your next dish or treat. Halal Meat exporters

Hot Dog Sauce Recipe

Old-Fashioned Coney Hot Dog Sauce Recipe



Camping and hot dogs go hand in hand. Roast some up over the fire, then top with this irresistible one-pot sauce. —Loriann Cargill Bustos, Phoenix, Arizona Meat exporters


Test Kitchen Approved


TOTAL TIME: Prep: 10 min. 
Cook: 30 min. 
MAKES: 8 servings


Ingredients

• 1 pound lean ground beef (90% lean)
• 1 cup beef stock
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper

Directions

Prepare campfire or grill for medium-high heat. In a Dutch oven, cook beef over campfire 8-10 minutes or until no longer pink, breaking into crumbles. Stir in remaining ingredients; bring to a boil. Move Dutch oven to indirect heat. Cook, uncovered, 20-25 minutes or until thickened, stirring occasionally. 

Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 2 cups. Frozen meat exporters




Originally published as Old-Fashioned Coney Hot Dog Sauce in Simple & Delicious June/July 2015

Spicy Ketchup Recipe

When this homemade ketchup is bubbling on the stove, the aroma takes me back to childhood. One taste and I’m home again. —Karen Naihe, Kamuela, Hawaii Boneless Meat Exporters

Diabetic Exchange  

Test Kitchen Approved

TOTAL TIME: Prep: 30 min. 

Cook: 1-1/2 hours + chilling 

MAKES: 16 servings

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 pounds tomatoes (about 11 medium), coarsely chopped
• 1 cinnamon stick (3 inches)
• 3/4 teaspoon celery seed
• 1/2 teaspoon mustard seed
• 1/4 teaspoon whole allspice
• 1/3 cup sugar
• 1 teaspoon salt
• 3/4 cup red wine vinegar
• 1-1/2 teaspoons smoked paprika
• 1-1/2 teaspoons Sriracha Asian hot chili sauce, optional

Directions

In a large saucepan, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in tomatoes; cook, uncovered, over medium heat 25-30 minutes or until tomatoes are softened. Buffalo meat

Press tomato mixture through a fine-mesh strainer; discard solids. Return mixture to pot; bring to a boil. Cook, uncovered, until liquid is reduced to 1-1/2 cups, about 10 minutes.

Place cinnamon, celery seed, mustard seed and allspice on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string. Add to tomatoes. Stir in sugar and salt; return to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until thickened.

Stir in remaining ingredients; bring to a boil. Simmer, uncovered, 10-15 minutes longer or until desired consistency, stirring occasionally. Discard spice bag.

Transfer to a covered container; cool slightly. Refrigerate until cold. Store in refrigerator for up to 1 week. Yield: 1 cup. Halal meat exporters

Nutritional Facts

1 tablespoon equals 46 calories, 1 g fat (trace saturated fat), 0 cholesterol, 152 mg sodium, 9 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1/2 starch. Frozen Meat

Originally published as Spicy Ketchup in Taste of Home June/July 2015

Cranberry Tomato Chutney Recipe

The unique flavor of this chutney complements turkey, pork and duck. At holiday time, I make a big batch so I have some to serve, some to share and some to freeze. To make a quick appetizer, blend up 1-1/2 cups, pour over cream cheese and serve with crackers. -Kathy Garnes Laurel, Maryland Frozen Meat


Quick

Test Kitchen Approved


TOTAL TIME: Prep: 10 min. 
Cook: 20 min. + chilling
MAKES: 12 servings


Ingredients

•     5 cups fresh or frozen cranberries
•     1 can (28 ounces) crushed tomatoes
•     1 cup golden raisins
•     3/4 cup sugar
•     1 teaspoon salt
•     3/4 teaspoon ground ginger

Directions

    In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until cranberries and raisins are tender, stirring occasionally. Cool. Cover and refrigerate for 2-3 days before serving. Yield: 6 cups. Buffalo Meat



Nutritional Facts

1 serving (1/2 cup) equals 126 calories, trace fat (trace saturated fat), 0 cholesterol, 286 mg sodium, 32 g carbohydrate, 3 g fiber, 2 g protein. Halal Meat


Originally published as Cranberry Tomato Chutney in Taste of Home October/November 2004, p42

Pumpkin Cream Cheese Muffins

 Pumpkin Cream Cheese Muffins

YIELD
18 muffins (depending on size of tin)

• 1 (8 ounce) package cream cheese
• 1 egg
• 1 teaspoon vanilla
• 3 tablespoons brown sugar
• 4 1⁄2 tablespoons flour
• 5 tablespoons white sugar
• 3⁄4 teaspoon cinnamon
• 3 tablespoons butter
• 3 tablespoons chopped pecans (toasted these briefly first on a cookie sheet in the oven at 350 degrees, for about 10 minutes. Just)
• 2 1⁄2 cups flour (I used half white, half whole wheat)
• 2 cups white sugar
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1⁄2 teaspoon salt
• 2 eggs
• 1 1⁄3 cups canned pumpkin
• 1⁄3 cup olive oil
• 2 teaspoons vanilla extract

DIRECTIONS

Preheat oven to 375 degrees.
Grease and flour 18 muffin cups.
FILLING: Beat cream cheese until soft.
Add egg, vanilla and brown sugar.
Beat until smooth.
Set aside.

STREUSEL TOPPING: Mix flour, sugar, cinnamon and pecans.
Add butter and cut it in with a fork until crumbly.
Set aside.

MUFFIN BATTER: In a large bowl, sift together flour, sugar, baking powder, cinnamon and salt.

Make a well in the center of flour mixture and gradually incorporate eggs, pumpkin, olive oil and vanilla.

Beat together until smooth.

Fill cups with pumpkin mixture until they're about 1/2 full.
Carefully add one tbsp of the cream cheese mixture right in the middle of the batter.

If you're using paper cups, try to keep cream cheese from touching the paper.

Sprinkle on the streusel topping.

Bake at 375 degrees for 20 to 25 minutes.

Halal Meat Exporters

Easy Breakfast Casserole

Easy Breakfast Casserole

• 1/2 lb. breakfast sausage
• 3 green onions, chopped whites and greens
• 4 eggs
• 1/2 C. milk
• 3 frozen shredded hash brown patties
• 1 1/4 C. shredded Colby jack cheese

Brown and crumble the sausage in a skillet. Drain off any grease and spoon the sausage into the bottom of a 9x9 baking dish. Sprinkle half of the green onions over the sausage. Whisk together the eggs and milk, pour over the sausage. Top with 1 C. of the cheese. Place the hash browns on a plate and pop in the microwave for 30 seconds to soften enough to cut. Cut each patty into 6 pieces. Place on top of the cheese. Bake in a 350 degree oven for 25 minutes. Remove and top with remaining cheese and green onions, return to the oven for 5 minutes. Halal Meat Exporters

Courtesty of: Janets Appalachian Kitchen