Who can find a worthy woman? For her price is far above rubies.......She looks well to the ways of her household. Proverbs 31:10-27
We're sisters who like to cook and bake, talk cooking and baking, and share recipes and kitchen wisdom.

Garlic Parmesan Buns


If you want your hamburger or brat buns to be something special, try this recipe that tastes like really good garlic Parmesan bread.  They are fast, with instant yeast, and kneading in the food processor.                       
I use good chunk parmesan, it makes them extra-good.  
I let my dough rise right in the covered food processor bowl, why wash extra bowls?  To keep down the mess, pour your water into the processor through the small hole designed for adding oil to mayonnaise.  It dribbles in at just the right speed.  This dough is very easy to handle, and rises up light with a fine texture.  Shape them into either hamburger or brat buns.
Why buy tasteless cardboard buns when these are so easy and flavorful?  They take less than an hour and a half, and most of that time is waiting for the dough to rise and bake.
                          Garlic Parmesan Buns
  2        ounces  Parmesan Cheese
  1        small  Garlic Clove
  2        tablespoons  Butter -- softened
  3        cups  Bread Flour (about 15 ounces)
  1        teaspoon  Sugar
  1        package  Instant Yeast
  1        teaspoon  Salt
  1        cup  Water, heated to about 125°
Set up food processor with the steel blade.  Cut parmesan into 1" piece.  With machine running, drop cheese and garlic through feed tube; process until finely chopped, using metal blade, about 45 seconds.  Leave in work bowl. 
Add butter (cut into smaller pieces), flour, sugar, yeast, and salt to work bowl.
With machine running, pour water through small hole in feed tube in a steady stream, about 45 seconds.  Continue processing until mixture forms a ball and starts to clean the inside of the work bowl, then let machine run 60 seconds to knead dough.
Scrape down bowl, let dough rise about 20 minutes right in covered bowl in warm place.
Punch down dough and divide into 3 ounce portions, about 8, for larger buns or 2.7 ounce portions, about 10, for smaller buns.  Shape each piece into a bun, either for hamburgers or hot dogs, place on greased or parchment lined baking sheet, and let rise until doubled, about 25 minutes.  Can be shaped into 2 ounce dinner rolls, about a dozen and baked about the same time and temperature.

Preheat oven to 375° while dough is rising.  Bake rolls until golden brown, about 20 minutes.  Cool on wire rack.  Brush with softened butter if desired.

Cheddar Cheese Onion Buns


Getting ready for that Memorial Day barbeque?
Need buns fast?  These take just minutes to mix, especially if you use your food processor and instant yeast.  They take about an hour and a half from start to finish, and most of that is waiting time. 
I weigh my ingredients right into the processor bowl, so I don’t have to measure much, and I let the dough rise right in the covered work bowl so I only have one bowl to wash. 
This dough is very easy to handle, and I shaped them into 10 buns, about 3” across for medium buns.
I buy my cheese powder at our nearby Amish store in bulk; you can substitute ¾ cup or 3 ounces of finely grated regular cheddar cheese. 
These buns come out light and fine-grained, delicious and perfect with grilled burgers.
                        Cheddar Cheese Onion Buns
  2        tablespoons  Butter -- softened
  3        cups  Bread Flour -- 15 ounces
  1        teaspoon  Sugar
  1        package  Instant Yeast
  2        ounces  Cheddar Cheese Powder (about ½ cup)
  1        Teaspoon  Onion Powder
  1        teaspoon  Salt
  1        cup  Water (heated to 125°)
Fit food processor with metal blade. 
Add butter (cut into smaller pieces), flour, sugar, yeast, cheese powder, onion powder and salt to work bowl.
With machine running, pour water through small hole in feed tube in a steady stream, about 45 seconds.  Continue processing until mixture forms a ball and starts to clean the inside of the work bowl, then let machine run 60 seconds to knead dough.
Scrape down bowl, let dough rise about 20 minutes right in covered bowl in warm place.
Punch down dough and divide into 3 ounce portions, about 8, for larger buns or 2 1/2 ounce portions, about 10, for smaller buns.  Shape each piece into a bun, either for hamburgers or hot dogs, place on greased or parchment lined baking sheet, and let rise until doubled, about 25-35 minutes.  Can be shaped into 2 ounce dinner rolls, about a dozen and baked about the same time and temperature.
Preheat oven to 375° while dough is rising.  Bake rolls until golden brown, about 20 minutes.  Cool on wire rack.  Brush with softened butter if desired.

*You can prepare your dough by your favorite method, by hand, in a mixer or in a bread machine on the dough cycle.

Sunday in Iowa...


A pulley-type Amish clothesline in the country near Bloomfield, Iowa

Family Favorites...Beef Fried Rice

If I’m going to have a one-dish meal, I like it in a wok.  I cooked my rice a day ahead, and preparing this meal took less than 20 minutes to do a little chopping and cook this recipe from "Taste of Home Casseroles and One Dish Meals.”  We liked the asparagus, but I would substitute the same amount of any vegetable or combination I had on hand – we thought mushrooms and green beans would have been good, or perhaps fresh spinach, celery and water chestnuts or on and on.  Pork loin or chicken could have subbed for the beef.   
I like a dish like this, that you can make your own, by simply following the pattern.  It would make a good recipe for the night before grocery shopping – you know, a “clean-out-the-fridge” meal.
Beef Fried Rice
  1        Tablespoon  Olive Oil
  3        Large  Eggs -- lightly beaten
  1        Teaspoon  Olive Oil
  16      Ounces  Top Sirloin Steak -- cut in thin strips
     1/2 Pound  Fresh Asparagus -- 1-1/2" long pieces
     1/2 Cup  Onion -- chopped
 2 1/2   Cups  Coleslaw Mix
  4        Cups  Cooked Rice -- cold
  3        Tablespoons  Butter -- cubed
  3        Tablespoons  Soy Sauce
     1/8 Teaspoon  Pepper
In large skillet or wok, heat 1 tablespoon of oil until hot.  Add eggs; cook and stir over medium heat until completely set, remove and keep warm.
In the same pan, stir fry the beef, coleslaw mix, asparagus and onion in remaining oil for 4-6 minutes or until beef is no longer pink and vegetables are crisp-tender.
Add rice and butter, cook and stir over medium heat for 1-2 minute until heated through.  Add eggs; stir in soy sauce and pepper.
6 Main Dish Servings
Per Serving: 386 Calories; 15g Fat (35.1% calories from fat); 23g Protein; 38g Carbohydrate; 2g Dietary Fiber; 165mg Cholesterol; 653mg Sodium.  Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 2 Fat.

Pork Chops with Mushrooms and Garlic Marsala

 Pork Marsala instead of chicken marsala
makes for a quick and tasty meal.
I pounded my pork chops thin and they cooked quickly that way and seemed to be more tender. We all feel that pork chops now days tend to be dry and tough. The timing in this recipe worked well and the flavor is very good. If you don’t have any Marsala try using sherry. Just don’t use the cooking wines you can buy in the grocery store, they are too salty.
Pork Marsala
4 Servings
Ingredients
⅓ cup all purpose flour or GF flour
½  teaspoon salt
½ to ¾  teaspoon garlic powder
½ teaspoon dried oregano
1 pound boneless pork loin chops pounded thin
3 tablespoons butter and 3 tablespoons cooking oil
2 cups fresh mushrooms
1 teaspoon minced garlic 
½ to 1 cup Marsala wine
Directions
 Mix flour, salt, garlic powder and oregano together. Add pork chops and toss until well coated.
 Heat butter and oil in large skillet over medium heat. Place pork chops in skillet in a single layer and sauté, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly. Stir in wine, scraping the pan to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce thickened, about 15 minutes. If sauce is to thick, stir in a small amount of Marsala.

 Serve with potatoes or rice and pour sauce over chops and rice.

From the Garden...Linda's Green Bean Salad

My husband and I like almost any salad, and I like marinated vegetable salads I can make ahead.  The pretty colors and crisp, cold, tangy vegetables perk up any meal.   I had to try this little different bean salad from the  "Library of Family Favorites", contributed by Linda Gallagher.
Linda’s directions were sparse; I made this like I do Cucumber Salad, dissolving the sugar in the vinegar first.  This is a nice bean salad for those who don’t like kidney beans, and we liked the fresh vegetables that are added in – a good way to use garden bounty.  I used home-canned beans.  John could hardly wait to try it.
                            Green Bean Salad
  1         cup wax beans, canned or cooked
  1         cup  green beans, canned or cooked
  2         ounces pimientos, canned
  1         medium green peppers -- chopped
  3         stalks celery -- sliced
  1         medium cucumber - peeled and sliced
  1         teaspoon salt
     ½     teaspoon onion flakes
     ¼     cup tarragon vinegar
     ¼     cup white vinegar
             Sugar -- to taste (I used 1/2 cup)

Combine; cover and refrigerate overnight.
My directions: Use a 1 1/2-2 quart covered bowl or measuring bowl for vegetables.  Dissolve sugar in vinegar in microwave 1 1/2 minutes; stirring every 30 seconds.  Let cool.  Sprinkle salt over cucumber and peppers; let set an hour, drain.  Add remaining vegetables and dressing, refrigerate at least 2 hours or overnight, stir once or twice.  Makes 8-10 servings or 1-1 1/2 quarts.
Serve in a nice chilled glass bowl or dish.

Ginger Chicken with Linguine


 I devised this recipe to use up some languishing vegetables and some chicken tenders I had in the freezer.  My husband loved it, and so did I.  Chicken tenders are often on sale here, and they cook quickly too.  We like the ginger paste in a tube that I find in the salad section of the grocery; there isn’t really any waste.  John thought this could be on the menu a lot more often.                    

                       Ginger Chicken with Linguine
  1       Pound  Chicken Tenders -- Boneless, Skinless, cut in half
  2       tablespoons  Flour, All-purpose or cornstarch, if desired
  2       tablespoons  Butter
  2       Tablespoons  Olive Oil
  4       tablespoons  Teriyaki Sauce
  2       tablespoons  Lemon Juice
  1       teaspoon  Sugar
  1       Teaspoon  Garlic -- finely chopped
  1       Teaspoon  Ginger Paste
  4       ounces  Waterchestnuts, Canned -- drained, sliced
  4       ounces  Mushrooms -- sliced
  1       Red Pepper -- julienned
  3       ounces  Pea Pods -- or 6 ounces frozen pea pods
  6       ounces  Linguine or Thin Spaghetti -- cooked as directed

Cook dry linguine according to package directions; drain.

While pasta is cooking, coat chicken with flour.  In 10-12" skillet or wok heat oil and butter until sizzling; add chicken.  Cook over medium heat until chicken is lightly browned (5-7 minutes).  Turn chicken over; continue cooking until lightly browned (5-7 minutes more).
Stir in teriyaki sauce, lemon juice, sugar, ginger and garlic.  Continue cooking, stirring occasionally, until mixture comes to a full boil (3-4 minutes).
Cover; continue cooking 3 minutes.  Remove cover, stir in water chestnuts, mushrooms. red pepper and pea pods.  Continue cooking 3 minutes.  Turn chicken over; continue cooking until chicken is fork tender (2-3 minutes).  Stir in hot cooked drained linguine and serve.

 Serves 4

Pork and Potato Supper


  We had some small new potatoes, and I got a great buy on fresh mushrooms; I always have pork loin in the freezer…this was the recipe.  The biggest advantage is making it all in the same pan.   My husband’s only complaint was that there could have been more sauce or gravy.  I served it with some sauerkraut relish for a real German-style country meal.                  
                          Pork and Potato Supper
  2         tablespoons  Butter -- divided
  1          pound  Pork Loin -- cut in 1/4" slices
  1          cup  Fresh Mushrooms -- sliced
  2          teaspoons  Garlic -- minced
  8          small  Red Potatoes -- quartered
  14 ½    fluid ounces  Chicken Broth -- divided
  2          teaspoons  Worcestershire Sauce
  2          tablespoons  Flour, All-purpose
Cook pork in half of the butter 2-4 minutes on each side.  Remove from pan and set aside. 
In same pan, add remaining butter, add mushrooms; cook and stir until almost tender.  Add garlic; cook 1 minute longer.  (Here, I deglazed my pan with a splash of sherry).
Stir in potatoes, 1 1/2 cups broth, Worcestershire sauce and salt and pepper to taste.
Bring to a boil.  Reduce heat; simmer, covered 10-15 minutes until potatoes are tender.
In a small bowl, mix flour and remaining broth and stir into mushroom mixture.  Bring to a boil; cook and stir until sauce is thickened.  Return pork to pan and heat through.
4 servings
  "Taste Of Home Quick and Light”

Per Serving: 306 Calories; 10g Fat (31.0% calories from fat); 21g Protein; 32g Carbohydrate; 3g Dietary Fiber; 51mg Cholesterol; 468mg Sodium.  Exchanges: 2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.