Naan

INGREDIENTS (Nutrition)
1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

DIRECTIONS
In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.

At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Posted by Vickie

Butter Chicken - yummy!

There are no Indian restaurants here in Lewis County so Jared and I have been hunting for some good recipes. This one is great - Gabby even likes it. It's not hot but if you want to add more Cayenne pepper you can make it pretty fiery.

BUTTER CHICKEN

INGREDIENTS

• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

DIRECTIONS

1. Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
2. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
3. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Grandma Hickman's Hot Fudge Sauce

1 can of sweetened condensed milk
1 cube of butter
2 c. chocolate chips

Melt together.

Easy Fantasy Fudge

1 1/2 c. butter
6 c. sugar
2 cans (5 oz.) evaporated milk - 1 1/3 cups
2 packages (12 oz. each) chocolate chips
1 jar (13 oz.) marshmallow creme
2 c. chopped nuts
2 t. vanilla

Lightly grease 2 (13x9) or 3 (9x9) pans. Mix butter, sugar and milk in heavy 4 or 5 quart sauce pan. Bring to full rolling boil on medium heat, stirring constantly. Continue boiling on medium heat for 5 minutes or until temperature reaches 234 degrees (stirring constantly). Remove from heat. Gradually stir in chips until melted. Add remaining ingredients. Mix well. Pour into pans. Cook at room temperature. Cut into squares.

Orange Sherbet Jello

1 large package of vanilla pudding (not instant)
1 large package of orange jello
1 pint of heavy whipping cream
2 cans of mandarin oranges
1 large can of crushed pineapple

Add 2 cups of water to the pudding mixture in a pan and cook until the mixture is thick. Dissolve the orange jello into the pudding mixture and stir until it is completely blended. Let this mixture cool completely. Drain the oranges and pineapple well. Whip the cream (adding 1/2 cup of powdered sugar to sweeten). When the pudding mixture is cook, gently fold the pudding mixture, whipping cream, and fruit together until uniformly blended. Chill.

This recipe comes from Trent's Christmas food traditions.

Butterscotch Bubble-Loaf

24 frozen Rhodes rolls
1 pkg. 3 oz. regular butterscotch pudding (not instant)
1/2 c. brown sugar
1 t. vanilla
1 t. cinnamon
1/3 c. melted butter
1 c. nuts (optional)

Mix all the ingredients, but the rolls, in a sauce pan. Heat until sugar has dissolved. Place the frozen rolls into a greased bundt pan. Pour liquid mixture over the rolls. Cover pan with plastic wrap sprayed with Pam. Let rolls rise until double or even w/top of pan. Put tinfoil underneath your pan in the oven because it usually drips. Bake at 350 degrees for 30 to 45 minutes.

This is our family's traditional Christmas morning breakfast (comes from Trent's family).

Jonah's Microwave Caramels

1/2 c. sweetened condensed milk
1/2 c. butter (not margarine)
1/2 c. sugar
1/2 c. brown sugar
1/2 c. karo syrup





Put all ingredients in a microwave safe bowl. Cook on high for 2 minutes and then stir. Repeat for 2 minutes then stir. Cook again for 1 1/2 minutes and stir. Cook for 1 minute and then pour into a well buttered 8x8 pan and let cool for 3 hours. Cut and wrap in waxed paper.

For a slightly softer caramel use these times: (2 min, 1.5 min, 1.5 min, 1 min)

For black licorice caramels add:
1/2 t. black food coloring
1/2 t. anise flavoring (before pouring into pan)

This recipe is for a high wattage microwave (i.e. 1100 watts).

This recipe is so easy! 8 minutes and you have perfect caramels. We made these for our neighbors this year and boys are already clamoring for another pan.

Monte Cristo Casserole (Pampered Chef)

1 cup milk
6 eggs
2 packages (12.5 ounces each) frozen French toast slices, thawed
8 ounces deli baked ham, diced
8 ounces deli roast turkey, diced
4 ounces Swiss cheese, grated (1 cup)
1/4 cup fresh parsley, snipped
1 tablespoon powdered sugar
2 cups fresh strawberries, sliced
1/2 cup strawberry ice cream topping
(frozen strawberries and jam also work)

1. Preheat oven to 375F. Heat milk in small microwave-cooker on HIGH 3 minutes or until hot. Whisk eggs in a bowl; add hot milk to eggs, whisking until blended. Cut French toast into 3/4-inch cubes; place in large colander bowl. Pour egg mixture over French toast cubes; toss gently; set aside.
2. Dice ham and turkey. Grate cheese. Snip parsley. Combine ham, turkey, cheese and parsley in a bowl; mix. Layer half of the French toast cubes in bottom of a rectangular baker. Top with half of the meat and cheese mixture. Repeat.
3. Bake 30-35 minutes or until golden brown and set in center. Remove to cooling rack; cool 10 minutes. Sprinkle with powdered sugar.
4. Slice strawberries. Combine strawberries with strawberry topping in small colander bowl. Cut casserole into squares; serve. Top each serving with strawberry mixture.

We had a Christmas brunch last week. A neighbor brought this and I loved it. It reminds me of the Monte Cristo sandwiches that we had a Disneyland last May.

Sauerkraut Soup

4 c. chicken broth (2 cans)
1 can cream of mushroom soup
1 16 oz can sauerkraut, rinsed and drained
8 ounces fresh (or bottled) mushroom, sliced
2 medium potatoes, cubed
2 medium carrots, chopped
1 medium onion, chopped
2 stalks of celery, chopped
1 pound of polish sausage (or polska kielbasa)
2 T. vinegar
1 t. dried dill
1/2 t. pepper

Cook in a crockpot on low until veggies are tender (up to 10 hours).

(based on a recipe by Gene Orlowski)

This is a soup that Trent's mom makes all the time.

Mozarella Steak

2 lbs round steak (cut into small pieces and brown)
1 lg can of tomatoes
1/4 t. basil (or italian seasoning of sorts)
3/4 t. salt
1 medium onion, chopped
1 green pepper, chopped

Cook for 5 hours (high) in crockpot. Just before serving add 1 1/2 c. shredded mozarella cheese (we serve the cheese separately). Serve over rice or noodles.

From Kathy Hickman