I want to join in the fun that has been started over at andbabymakesfive-colleen.blogspot.com/. Every friday a new recipe for the Holidays.I really have enjoyed printing out all the recipes from others blogs . I have made a binder cook book to keep them all.
1/2 cup yellow cornmeal 1/3 cup brown sugar 1 Tbsp. salt 2 cups boiling water 1/2 cup vegtable oil or melted butter 2 pkgs. dry yeast 1/2 cup stirred whole wheat flour 1/2 cup stirred rye flour 4 1/4-41/2 cups sifted all purpose flour
Thourouly combine cornmeal,brown sugar,salt, boiling water and oil. Let cool to lukewarm, about 30 minutes. Soften yeast in lukewarm water. Stir in cornmeal mixture. Add whole and rye flours. Mix well. Stir in enough all-purpose flour make a moderatly stiff dough. turn out onto lightly floured surface and knead till smooth and elastic,6-8 mins.Place in greased bowlturning once to grease surface. Cover and let rise in warm placeuntil doublein size,50-60 mins. Punch down Turn out on lightlyfloured surface and devide in half. cover and let rest 10 mins. Shape into 2 loaves and place in greased full sized loaf pans. Let rise again till almost doubled, about 30 mins Bake at 375* for 45 minutes.Top loosely with foil after first 25 mins IF bread browns rapidly. Remove from pans to cool.
This is one of my favorites and hubby likes it too.
10-oz Pkg frozen chopped spinach 3 Tbsp. butter 3 Tbsp. cornstarch 1/2 tsp. salt 1/8 tsp. pepper 1 cup milk 4 eggs seperated 3-oz can mushrooms drained.
cook spinach according to package. Drain well and set aside. In heavy sauce pan melt butter stir in cornstarch, salt, and pepper. add milk and continue stirring until smooth and creamy. Remove from heat. Combine egg yokes, spinach, and mushrooms. Add white sauce and mix together. Beat egg whites untill stiff. Fold into spinach mixture and spoon into grweased 2 - quart souffle' dish. bake at 375* for 30-35 minutes or until knife inserted in center comes out clean.
Hope you enjoy these. I look forward to everyones recipes that join in on the fun.