Lipton Garlic and Herb Pork Chops

Ingredients

6 pork chops about 3/4 "

1 package Liptons Savory Garlic and Herb dry mix

3 Tablespoons EVOO

1/2 cup water

Directions

Preheat oven to 425

Mix Dry Mix with Olive Oil, brush on all sides of the pork chops and arrange them in a shallow glass dish

Bake for 25 minutes or until a temp of 170 is reached

Put pork chops on a serving platter and add 1/2 cup of water to the drippings in the pan and stir vigorously. Divide the juice into small serving bowls for each guest. 

Serve with a green veggie and sautéed or roasted potatoes.

Mamaw Bread

Difficulty Medium ∙ Source Louise Head (neighbor from Tequesta in the ’60's)

Notes

1. You must use bread flour in the starter. 
2. Should yield 5 loaves.

Ingredients

• Refrigerated starter
• 5 cups of water (up to the water line)
• 5-5½ cups Bread Flour (I use KAF flour)

Directions

The night before bread-making day:

1. Remove the starter from container and put in a large bowl. Add 5 cups of water. Stir using an electric mixer or immersion blender to dissolve to a milky liquid. (During the summer, use cool water; during the winter, use lukewarm water.) 
2. Stir in enough bread flour (about 4½-5½ cups) to make the sponge into a very stiff LIQUIDY batter. Let this concoction sit overnight. It will become very light and full of bubbles. If you should get a bit of foam on the top, stir it down before you take your new starter out in the morning. (I use the full 5½ cups. I think it helps give me the 5 loaves.)
3. Clean the starter's container, so you don't forget to keep out your starter  in the morning! I keep the container on the counter where I work the dough.

Baking Day

Ingredients

• For the starter:
• Approx. 3 cups starter that grew overnight (up to the starter line)
• 1 cup sugar
• In the morning, pour the starter up to the "starter" line in the plastic container, and add 1 cup of sugar. Let it grow. It will grow and crawl up over the sugar. Once it has consumed the sugar, stir it up and let it sit out another hour or so. It may rise up again. Stir it down and refrigerate. Put the date on the jar so you know when you last baked. Try to bake monthly but at least every 3 months. 

Now to make bread:

Ingredients

• Put approximately 3 cups of stater batter in the Kitchen Aid (because of the capacity of my Kitchen Aid, I process in 2 batches)
• Approx. 4 ½ cup of bread flour
• 1 tsp salt
• 2 tbsp vital wheat gluten
• 1 tbsp dough enhancer
• ¼ cup golden flax meal (optional, but it adds more nutrition to the loaves)
• Oil to coat the bowl in which the dough rises and to coat prepared dough balls before placing in baking pan.
• Flour to keep dough from sticking on hands and kneading board.

On baking day:

1. To the rest of the sponge (which has been growing overnight and from which    you took your new starter: put half of the starter (approx. 3 cups) into the Kitchen Aid upright mixer, gradually add 4½ cups of bread, 1 tsp. salt, 1 tbsp dough enhancer, and 2 tbsps of vital wheat gluten (1 tbsp per loaf), (and ¼ cup golden flax meal, if you want) Turn on your mixer and mix well--I start the dough with the regular mixing paddle, then when it’s hard for it to beat, I switch to the dough hook. If it is a still a little sticky, add a little bit of flour at a time until you get it so that you get it to where you can handle it. (At this point, it is better for it to be a little sticky and then add flour on the board while kneading the dough than for it to be too stiff before you knead it.) Since you are using the Kitchen Aid for part of the kneading, knead the dough about 50 times.
2. Smooth up and grease the ball. Put a little oil (1-2 tbsps) in a bowl or pan. Put the dough ball in upside down and turn over. Let this rise to approximately double. Poke with your finger and if the dough bounces back, it is probably OK to proceed. (Note: if it is really cold out or you are in a hurry, you can set it over a pan of warm water to help it raise.)
3. Repeat steps 2 and 3 with the rest of the sponge!
4. Once the dough has risen, punch it down, then cut the raised dough into 1.4 lb pieces. Knead each piece until smooth: about 25-30 times. Be careful not to add too much flour at this point. You need just enough so that the dough doesn't stick to your board or hands. (I also spray Pam on my hands and wrists. This helps cut down on the stickiness.)
5. Spray the bread pans with Pam or grease your pans. Grease each ball well with oil and put in loaf pans. Let rise until at least doubled or more. (You can speed things up here by putting the pans over a bowl of warm water. Just change the water every 30 minutes or so.)
6. Start bread in a COLD oven set at 275°F. Bake for 30 minutes. Turn up the temperature to 325°F and continue cooking for another 25-30 minutes. The bread should be nicely browned when done. If it hasn't browned, turn the oven up by 25° and cook another 5 minutes or so.
7. Remove bread from the pans and butter the tops of the loaves.

Quick Spaghetti Sauce

This is a Mel's Kitchen Cafe recipe

Ingredients

1 lb ground beef, turkey or pork or any combination (I omit this as I like to use frozen meatballs)
1/2 cup chopped onion
2 cloves of garlic, finely minced
2 Tbs tomato paste
1 tsp dried basil (I add a little fresh basil toward the end)
1 tsp dried oregano
1/4 tsp dried thyme
1/2 tsp coarse, kosher salt
1/4 tsp black pepper
28-ounce can crushed tomatoes
8-ounce can tomato sauce
1 tsp brown sugar
1 Tbs low-sodium soy sauce
Freshly grated Parmesan cheese

Instructions

1. In a large 12" nonstick skillet over medium-high heat, cook the ground meat, Drain any excess grease.  (if you are using meat in your sauce)

2. If not using meat, sauce Onion, garlic, salt and pepper in 1 Tbs. EVOO.

3. Stir in the tomato paste, and herbs. Cook, stirring constantly, until the mixture smells fragrant.

4. Add the crushed tomatoes, tomato sauce, brown sugar and soy sauce. Stir to combine.

5. Bring the sauce to a simmer and cook for 5-10 minutes (or as long as you like/need)

6. Serve over hot noodles, make meatball subs or save leftovers for a pizza sauce. I often times double the recipe so I have leftovers, it freezes really well also.

Broccoli Salad

this is Heidi's Version

Serves 4

4 cups of broccoli cut into bite size pieces
1/8 cup red onion diced
1/4 cup dried cranberries
1/8 cup sunflower seeds
1/2 cup bacon crumbled
1 1/2 Tbs cider vinegar
1 Tbs sugar or monk fruit sweetener
1/2 cup mayonnaise
Salt and Pepper

Instructions

1. Whisk together vinegar, sugar/monk fruit sweetener, mayo, salt and pepper in a medium bowl. Set aside

2. In a large bowl, combine broccoli, onion, cranberries, sunflower seeds, and bacon. Pour the prepared dressing over and mix well

3. Refrigerate for an hour before serving.

Holly's Red Enchilada Sauce

2 Tbs onion, finely chopped
2 Tbs garlic, finely chopped
saute in EVOO

next add
2 Tbs flour
2 Tbs chili powder
1/2 tsp oregano
1/2 tsp cumin
1 small can of tomato sauce
1 small can tomato paste
combined well and bring to a boil

then add
1 1/2 cups of water
1 chicken stock cube
1/2 tsp salt
combined well and bring to a boil

makes a lot and freezes well

Salmon Burgers

Ingredients

1/3 cup finely chopped sweet onion
1/3 cup mayonnaise
1 1/2 Tbs lemon juice
1/3 tsp seasoned salt
dash of cayenne pepper
1 well beaten  egg
1 8oz can of salmon
3/4 cups dry bread crumbs
3/4 cup panko
2 Tbs EVOO
3 Tbs Butter

Directions
Mix first 5 ingredients in a  bowl. Stir in egg and 1/2 of the bread crumbs and refrigerate for about 45 minutes. Make into 8 balls, roll in panko, flatten into patties. In frying pan heat EVOO and butter. Fry patties for a few minutes on each side until nice and golden brown. Serve on hamburger buns with mayo, lettuce and tomato.

Bacon Cheese Ball

Ingredients

2 8oz pkgs of Cream Cheese
1/4 cup Mayonnaise
1/3 cup grated parmesan cheese
1/2 cup shredded cheddar cheese
1/4 cup chopped green onions (white and green part)
1/2 tsp Worcestershire sauce
1 Tbs dried parsley
1/4 tsp garlic powder
1 cup sliced almonds, sliced
3 strips of crispy bacon well chopped up

Directions

Combine cream cheese and mayonnaise in a stand mixer or larger food processor. Add in parmesan and cheddar cheeses. combined well, the add green onions, Worcestershire sauce, garlic powder, parsley and bacon and mix well. pour chopped almonds onto plastic wrap and roll cheese ball in almonds to cover.  Roll up into plastic wrap making a ball, refrigerate.  To serve, unwrap and place on plate with buttery crackers.