ASIAGO Bread

This is a bonus recipe, that I like to make with a hearty soup.  I use the leftover slices  later in the week to grill with cheese to make a grilled cheese sandwich with tomato soup. YUM!!! Granny loves you.

1 pkg. active dry yeast

1 1/4 cup warm water (110-115 degrees)

2 tbsp. plus 2 tsp. olive oil

(7 cloves garlic , minced, optional)

1 tbsp sugar

2 tsp. salt

dried Rosemary, rough cut (1-2 tsp, as desired)

1 1/2 tsp. white vinegar

3-3 1/4 cup bread flour

1 cup cubed asiago cheese

egg wash

In a large bowl, dissolve yeast in warm water. Add oil, (garlic), rosemary, sugar, salt, vinegar. Add 2 cups of flour. Beat till smooth. Stir enough remaining flour to form firm dough. Stir in cheese.

Turn onto floured surface. Knead till smooth, 6-8 min. Place in greased bowl, turn once to coat both sides. Cover, rise till doubled, about 1 hour.

Punch down. Divide in half. Shape into (2) 5 inch rounds. Place on lightly greased sheets. Cover, allow to rise till double., 30 min.

Apply egg wash Bake 375 degrees, 20-25 min., till golden.

 

A Recipe for Better Living

(copied from the KVS Cook Book)

3 cups LOVE

1 1/2 cups PATIENCE

1/2 cup UNDERSTANDING

1/2 cup DISCIPLINE

2/3 cup ENERGY

1 heaping tsp. THOUGHTFULNESS

1 tsp. SENSE OF HUMOR

Blend together Patience and Energy. Dissolve Discipline in Understanding, and add Love and Thoughtfulness.  Stir gently until smooth.  Lastly, add Sense of Humor. Bake through the years in a warm atmosphere.  This will make a happy family for a life time.

Share this recipe with your friends and loved ones.

PORTUGUESE KALE SOUP

1/4 cup olive oil

1 large yellow onion, cut into 1/2 in. dice (1 cup)

1 large carrot, cut into 1/2 in. dice (1/2 cup)

4 cloves garlic minced

8 cups chicken stock (preferably home made) or vegetable stock for vegan meal

2 cups Yukon Gold or other waxy potatoes, cut 1/2 in. dice

1 tsp. Herbes de Provence

1 bunch kale, rinsed well, cut into bite size pieces (discard stems and ribs)

1  28oz. can diced tomatoes, plus juice

1  14oz. can cannelloni beans, drained

kosher salt, freshly ground black pepper

garlic chives, if available, rough chop

1/2 LB. chorizo or Kielbasa, cut into 1/4 in. slices (optional, if vegan)

BAKLAVA

syrup:

1 cup sugar

1 cup honey

3/4 cup water

1 tbsp. fresh lemon juice, plus 1 inch slice of rind

2 cinnamon sticks

a pinch of cloves (ground)

a pinch of cardamom (ground)

filling:

1 LB. chopped nuts, either pecan, walnut, almond, pistachio , or a combination

1 tsp. cinnamon

1/4 tsp. salt

2 sticks unsalted butter

1 LB. thawed phyllo dough

Stewed Tomatoes

6 large plum tomatoes, peeled, cut into into 1 inch pieces

1 tbsp. butter

2 tbsp. finely chopped onion

2 tsp. sugar

1/8 tsp. cloves

salt and pepper

optional- 1 slice fresh white bread torn into pieces for thickening

Linda’s Mac N Cheese

1 lb. elbow macaroni, cooked al dente

24 oz. Good Quality Sharp Cheddar Cheese, grated

1/4 lb. Good Quality Provolone cheese, grated or chunked

1/4 cup Good Quality Romano Cheese

2-3 Cups milk, heated

1/4 tsp. nutmeg

salt and pepper

16 0z. lobster tails, cooked in water, seasoned with 1/2 lemon, Old Bay, salt, cooled  and out of the shell, chunked