This recipe comes from my daughter’s husband’s family. I liked it so much we tried it at our Ladies Tea. It was a big hit. My sister pointed out there are more ingredients than 7, so it’s really just a layered salad. I think the cherries are what put it over the top in flavor. I hope to get photos on all my recipes next time I make them.
LAYERED LETTUCE SALAD
1 package of 3 Romaine hearts, torn in small bite size pieces
1 medium onion, diced
1 cup celery, finely diced
1 cucumber, diced
1/2 red pepper and 1/2 yellow pepper, diced
2 cups frozen peas (run hot water over in a colander and drain)
1 box of cherry tomatoes, cut in half
1 can mandarin oranges
1 cup maraschino cherries
2 tablespoons sugar
1 cup mayonnaise
1 cup sour cream
1 pkg. grated cheddar cheese
1 cup diced, crisp-cooked bacon
sliced almonds (it called for Almond Accents honey roasted sliced almonds but we could not find them so we used plain)
Layer ingredients in order given.
Combine sugar, sour cream and mayonnaise. Spread over top of salad. Sprinkle grated cheddar cheese over all, then bacon, then sprinkle almonds.
Cover and refrigerate for at least one hour or for as long as overnight.
This recipe has been family favorite for a long time.
1 1/2 c. white whole wheat flour
1 1/2 c. white unbleached flour
2 1/2 t. baking powder (I use the kind with no aluminum)
1 t. baking soda
1 t. cinnamon
1/4 t. salt
4 – 6 over-ripe bananas, at least 2 cups
scant cup of sugar
1/2 c. vegetable oil
1 t. vanilla
chopped walnuts can be added
HINT: Whenever my bananas start to speckle, I peel them, throw them in a freezer bag and freeze them then they are ready whenever I need them.
Mix the wet ingredients with mixer, then hand mix in the dry ingredients. Batter will be thick.
Makes 2 loaves. I use 2 8″ round pans.
Bake 350 degrees for about 40 min. Check for dry center with a toothpick.
Ezekiel 4:9 Bread in a Breadmaker
by Priscilla Yamin
This recipe is for a 2.5 lb. loaf in a breadmaker.
2 c. white whole wheat flour (I like King Arthur’s or Wegman’s)
1 c. spelt flour
2/3 c. barley flour
1/2 c. millet flour
1/2 c. lentil flour
1/2 c. Garbanzo bean flour
2 – 3 T. vital wheat gluten*
1 1/2 t. salt
2 t. yeast
2 1/2 c. water (adjust as necessary)
1 T. honey (optional)
1-2 T. olive oil (optional)
(I haven’t found millet or lentil flour yet, so I grind the millet and lentils in a small coffee grinder to make flour. No grinder? You can use cooked or soaked millet and lentil, you will need less water.)
Place all the ingredients into the breadmaker
Set the breadmaker at the basic bread or whole wheat setting about 3 hours later you have a wonderful loaf of modern day “Ezekiel Bread.” The amount of water may need adjustment. You will want the dough to be soft, wet and sticky to touch.
*If you do not use the gluten, it will turn out very hard and crumbly.
Best when fresh or toasted.
Where does this idea come from you ask, it is found in the bible. Ezekiel 4:9-11 “Also take for yourself wheat, barley, beans, lentils, millet, and spelt; put them into one vessel, and make bread of them for yourself. During the number of days that you lie on your side, three hundred and ninety days, you shall eat it. And your food which you eat shall be by weight, twenty shekels a day; from time to time you shall eat it. You shall also drink water by measure, one-sixth of a hin; from time to time you shall drink.
Ezekiel ate just this bread for 390 days, he was instructed to eat only about 8 oz. of bread and about a quart and half of water throughout the day. This was a statement to Israel that they would be entering a time where food and water would be scarce and rationed. His bread probably looked a bit different than mine, but we really do enjoy our modern day version.
3/4 cup whole milk
1/4 teaspoon ground black pepper
6 stripes cooked bacon chopped
1/4 cup minced red onion
2 cups chopped spinach (I use fresh dry spinach that I have frozen)
3/4 – 1 cup shredded cheese
Preheat oven to 350 degrees. Grease a 9×13-inch baking pan.
Beat eggs in a bowl using a fork. Add other ingredients to eggs and beat until fully integrated. Do not whip, too much air makes it spongie.
This is very flexible, I have used more eggs, less milk, sausage, various cheeses, no onions, peppers, the milk gives more of souffle, no milk is more like a fritata. You may also add a crust by lining the pan with croissant dough or you can add cut up bread or croissants, very flexible.
4 large croissants, cut up
1 1/2 cup fresh or frozen blueberries
1 packages (8 oz.) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
1 teaspoon vanilla
1 1/4 cup milk
Preheat oven to 350 degrees.
Place croissant pieces in a greased 9 x 11 pan. Sprinkle with blueberries.
Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended.
Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.
Bake at 350°F for 35 minutes or until set in center. You can cover with foil for the first 25 min. to keep the top from getting too brown.
Sprinkle with powdered sugar. (optional)
Makes 9-12 servings.