Cinco De Mayo Bread For Bread Machine
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——————————–REGULAR LOAF——————————– 2/3 c Water
2 c White bread flour
2 t Sugar
1/2 t Salt
2 t Olive oil
2/3 c Corn meal
1/3 c Creamed corn
2 tb Green chiles, canned/diced
1 t Jalepenos, canned/diced
1 t Cilantro, dried
1 1/2 t Fast rise yeast **OR**
2 t Active dry yeast
———————————LARGE LOAF——————————— 1 c Water
3 c White bread flour
1 tb Sugar
1 t Salt
1 tb Olive oil
1 c Corn meal
1/2 c Creamed corn
1/4 c Green chiles, canned/diced
1/2 tb Jalepenos, canned/diced
2 t Cilantro, dried
2 t Fast rise yeast **OR**
3 t Active dry yeast
+++ servings are based on 8 for regular loaf, 12 for large loaf *** be sure to follow loading instructions per your owner’s manual HINTS: If you want a little more zip, increase jalepenos to taste. Drain canned chiles and jalepenos well. The juice can sting. This is a great party bread because of its unexpected texture and flavor. This recipe can be used with the regular and rapid bake cycles. CALORIES: 131 PROTEIN: 12% CHOLESTEROL: 0mg CARBOHYDRATES: 79% SODIUM: 174mg FAT: 9% — from ELECTRIC BREAD, by Innovative Cooking Enterprises, Inc. PO Box 240888, Anchorage, Alaska 99524-0888
Category:Breads
Boston Chicken& Kfc Rotisserie Style Chicken
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—–WALDINE VAN GEFFEN VGHC42A—– 1/4 cup Oil
1 tablespoon Honey
1 tablespoon Lime juice
1/4 teaspoon Paprika
Season salt 4 Chicken breast halves w/skin
Mix all ingredients well in saucepan and warm just to melt honey. Arrange 4 chicken breast halves, skin-side-up in a square baking dish or pan, sprayed with Pam. Bake uncovered at 400~ about 35 to 40 minutes, basting chicken without turning them, 3 or 4 times during baking or until nicely browned. Immediately upon removing from oven, seal baking dish tightly in foil and let stand 15 to 20 minutes before serving. Source: Gloria Pitzer’s Secret Recipe Newsletter.
Category:Main Dish
Devilled Crab In Tomato.
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2 c Cooked crab meat.
1/2 c Shallots, peeled, chopped.
1/2 c Lemon grass, sliced thin.
1/4 c Nam-prik Pao.
1/4 c Fish Sauce.
1/4 c Lime juice.
2 tb Sugar.
1/2 c Mint leaves, chopped fine.
1/4 c Scallions, sliced fine.
1/4 c Coriander leaves, chopped.
1 tb Chilli peppers, chopped.
30 ea Italian tomatoes.
Wash the tomatoes and dry. Cut in half lengthwise, and scoop out seeds and pulps. Mix all remaining ingredients and fill the tomato halves. Arrange on a platter, on a bed of lettuce leaves, and decorate with mint leaves.
Category:Appetizers
