Quail Smothered in Gravy Recipe

1/2 cup all-purpose flour

3/4 teaspoon salt

3/4 teaspoon pepper

6 quail, dressed

1/2 cup vegetable oil

2 cups water

Combine first 3 ingredients; dredge quail in mixture, reserving remaining

mixture.

Brown quail in hot oil in a heavy skillet over medium-high heat; drain quail

on paper towels, reserving 2 tablespoons drippings in pan.

Whisk reserved flour mixture into reserved drippings; cook over medium heat 3

minutes or until dark brown. Whisk in 2 cups water until smooth. Add quail;

reduce heat, and simmer, stirring occasionally, 20 minutes or until quail is

done. Serve with potatoes.

Chicken Smothered in Gravy: Substitute 8 chicken legs or thighs

Allen

: CountryCooking4UsAll

Bacon-Cheese Cups Recipe

Fill the two unused cups with water to keep bottoms from burning.

2 (3-ounce) packages cream cheese, softened

1 large egg

2 tablespoons milk

1/2 cup (2 ounces) shredded Swiss cheese

1 green onion, chopped

1 (10-ounce) package refrigerated flaky biscuits

5 bacon slices, cooked, crumbled, and divided

Beat first 3 ingredients at medium speed with an electric mixer until

combined. Stir in shredded Swiss cheese and chopped green onion.

Separate biscuits, and pat into 5-inch circles. Press circles into greased 3

1/2-inch muffin cups, leaving a 1/4-inch border at top of each cup. Sprinkle

evenly with half of bacon; top with 2 tablespoons cream cheese mixture.

Bake at 375° for 22 minutes or until set. Remove from oven, and sprinkle with

remaining bacon, gently pressing into filling.

Yield: Makes 10 servings

¼ lb soft, unsalted butter

2 tbsp dry yeast

½ cup warm water

2 ½ cups warm water

2 tbsp kosher salt

3/14 ungbleached whole wheat flour

3 1/4 cup unbleached whole purpose flour

Optional but recommended: Cooking.com:: Dough Enhancer for Bread (Breads &

Bread Mixes)

cornmeal

Prepare garlic puree and cream it with the butter (

Garlic Puree, made from two roasted heads of garlic

).  Bring to room temperature if refrigerated.

Mix yeast with ½ cup warm water. Add additional 2/1/2 cups warm water. Add

kosher salt.

Stir in the flour, a bit at a time. Start with the wheat flour, then add

unbleached flour. When mixed, turn onto a floured surface and knead for 10

or 15 minutes. Dough should be smooth and elastic, and indentations will

remain if you poke the dough with your finger. Add flour while kneading if

required.

Cover and let rest for a few minutes. Knead the dough a few more times, then

turn into a fresh, buttered bowl. Turn it to coat with the butter.

Cover, and allow to rise until doubled in bulk. When doubled, punch down

with floured hands.

Sprinkle a baking sheet generously with cornmeal. Use two baking sheets if

they are small.

Now you are ready to shape the dough for recipe garlic bread. Divide it into

three equal parts. Cover the two pieces that you are not working with.

Taking a rolling pin, roll each dough ball into a rectangle that is about

14″ by 7″. Spread the rectangle with the garlic butter. Roll the long edge

towards the opposite edge, as if making a jelly roll. Pinch ends closed.

Place on baking sheets, then slash the loaves lightly at two-inch intervals.

Preheat oven to 400 degrees F., and place pan of boiling water on the oven

floor. Bake recipe garlic bread for 35 or 40 minutes. During this time,

spray the bread with water periodically.

The bread will sound hollow when it is done. Cool on wire racks, or eat

recipe garlic bread while still warm.

Cottage Cheese Pie

1/2 cup sugar

3 eggs

1/2 cup half & half

2 Tbsp. flour

2 tsp. lemon juice

1/8 tsp salt

1/4 tsp. vanilla

2 cups cream-style cottage cheese

1 9 inch unbaked pastry shell

1 Tbsp sugar

1/2 tsp. cinnamon

Combine the 1/2 cup sugar and eggs in food processor or blender. Process till well blended.

Add half & half, flour, lemon juice, salt and vanilla. Process till smooth.

Add cottage cheese and process on medium till smooth.

Pour into pastry shell.

Bake at 350 degrees for 40 to 45 minutes or until set.

Combine the 1 Tbsp sugar and cinnamon and sprinkle over the pie while still warm.

Best served chilled.

Weiner Schnitzel Recipe

1 lb. veal cutlets (from leg)

1 c. flour

3 eggs, beaten with 2 tbsp. water

1 1/4 c. crushed cornflakes

1 1/4 c. flavored bread crumbs

1 1/2 c. olive oil

1 lemon, cut into wedges

Place veal on cutting board, cover with plastic wrap, and pound thin

(one at a time). Dredge veal in flour, dip in egg mixture and dredge

in cornflakes mixed with bread crumbs. Heat oil in large skillet

until very hot but not smoking. Fry veal on both sides until golden

brown. Drain on paper towels and serve hot, garnished with lemon

wedges. Serves 4-6.

Friendship Bread Recipe

1 cup milk

1 cup flour

1 cup sugar

Place in a Freezer Zip Lock bag works well.

Day #1: Mush together and let stand.

Day #2: Do nothing.

Day #3: Mush bag thoroughly two times during the day, release pressure.

Day #4: Mush bag thoroughly two times during the day, release pressure.

Day #5: Mush bag thoroughly two times during the day, release pressure.

Day #6: Mush bag thoroughly two times during the day, release pressure.

Day #7: Add to the bag: 1 cup flour, 1 cup sugar and 1 cup milk. Seal bag,

letting out as much air as possible. Mix well.

Day #8: Mush bag thoroughly two times during the day, release pressure.

Day #9: Mush bag thoroughly two times during the day, release pressure.

Day #10: Mush bag thoroughly two times during the day, release pressure.

Day #11: Add to the bag: 1 cup flour, 1 cup sugar and 1 cup milk. Seal bag,

letting out as much air as possible. Mix well.

Do not refrigerate at any point! You will be tempted, but don’t do it. By

Day #11, the starter is ready to use and also to pass on to your friends.

Measure out four one-cup of starter into Ziploc bag. Give a bag and a copy

of a recipe to a friend. I keep a cup of the starter for myself, and just

start the process over again using that cup of starter. As you are a good

friend, you will also give your friend a loaf of bread, right?

How about a collection of recipes for this! I will start with the most

outstanding in my book!

Amish Cinnamon Bread

To about one-half coup of starter, add 1 cup oil, 1/2 cup milk, 3 eggs, 1

teaspoon vanilla. Mix ingredients well. Mix together the following dry

ingredients and then add to your bowl: 2 cups flour, 1 cup sugar, 1-1/2

teaspoon baking powder, 2 teaspoons cinnamon, 1/2 teaspoon salt, 1/2

teaspoon baking soda, 1 large box or 2 small boxes instant pudding mix

(vanilla works best), 1 cup chopped nuts (optional) and 1 cup raisins

(optional). I use 2 cups chopped pecans when making this cake for a bake

sale.

Spray two loaf pans with cooking spray (or four small pans). Sprinkle pan

generously with cinnamon and sugar. Don’t forget the inside walls of the

pans! Bake at 325 degrees for one hour or until knife comes out clean. You

may use a bundt pan or muffin pan, and the baking times will then vary.

Star-Spangled Cheeseburgers

2 lbs ground beef

1/4 cup mayonnaise

1/4 cup honey mustard

8 slices American cheese

8 hamburger buns, split

Romaine lettuce

tomato slices

Combine mayonnaise and mustard. Cut star shapes from cheese with cookie

cutter.

Lightly shape ground beef into eight 1/2-inch thick patties. Place patties

on grid over medium, ash-covered coals. Grill, uncovered, 11 to 13 minutes

to medium (160°F) doneness, until not pink in center and juices show no pink

color, turning occasionally. Season with salt and pepper after turning.

About 1 minute before burgers are done, top with cheese stars.

Serve in buns with sauce, lettuce and tomato.

Nutrition facts

Serving Size 1 serving

Calories 454

Calories from Fat 177 (39%)

% Daily Value*

30%Total Fat 19g

28%Saturated Fat 5.6g

Polyunsaturated Fat 2.7g

Monounsaturated Fat 7.3g

25%Cholesterol 74mg

27%Sodium 653mg

14%Potassium 496mg

10%Total Carbohydrate 30g

6%Dietary Fiber 1.4g

Sugars 5g

Sugar Alcohols 0g

77%Protein 38g

* Percent Daily Values are based on a 2,000 calorie diet.

Chef John Folse’s Pure Vanilla Extract

Compliments of Chef John Folse – www.wafb.com

Comment:

When comparing the price of vanilla extracts in the grocery

store, you will find them ranging from cheap to extremely

expensive. The cheap ones are probably made from extract of Tonka

beans, a member of the pea family, that has a high concentration

of Coumarin. Coumarin has a strong vanilla-type aroma, but no

flavor. However, pure vanilla extract is made from expensive

vanilla beans retailing for as much as $3 each. Additionally,

they are aged in Bourbon, Brandy, or Vodka raising the cost even

more. But when done properly, it will last forever, aging like

fine wine.

Ingredients:

4 Vanilla beans, split and chopped into 1-inch pieces

1 pint of Bourbon or Vodka

Method:

Place vanilla beans into 1 pint bottle of liquor. (I prefer Jack

Daniel’s Black Label). Place cap on bottle and tighten. Allow to

steep 1 to 6 months, depending on the strength you wish to

achieve. (The longer the better.) Shake the bottle occasionally

to disperse the ingredients. The mixture keeps indefinitely, and

you can continue to add alcohol to the bottle as you use the

extract. When the extract has reached the ideal flavor for your

cooking, you may strain the beans from the liquor using a coffe

filter adn return the extract to the bottle. There is no need to

refrigerate.

Orange Cornish Hens

8 Cornish Hens

24 oz. orange juice

3 Tbsp. sugar

1/2 cup dry sherry

2 naval oranges, chopped

1 Tbsp. orange zest

1/4 cup butter

Salt and pepper to taste

2 Tbsp. cornstarch

2 Tbsp. water

Cook hens at 350 degrees for approximately 35 – 45 minutes depending on size. At same time, combine orange juice, sugar, sherry, oranges, orange zest, butter and salt and pepper in a small sauce pan. Simmer over low heat for 15 minutes. Combine cornstarch and water together, mix well and add to orange juice mixture. Simmer until thickened.

Pour orange sauce over cooked hens and serve. In case you don’t know, orange zest is the very outside skin of the orange peel. You can scrape it off with a very sharp knife or use a tool called a zester that especially made for getting the zest without too much of the rest of the peel. Orange zest has a very strong orange flavor.

The Skinny: If you cannot tolerate alcohol then substitute apple cider for the sherry. It does not have the same flavor but will add some flavor and liquid to the sauce.

Mountain Dew Cake

1 box orange supreme cake mix

1 sm. box instant coconut cream pudding mix

3/4 cup veg. oil

4 eggs

1 10 oz. can Mountain Dew

Mix cake mix , pudding and oil . Add eggs , one at a time , mixing well after each . Add chilled Mountain Dew . Bake in 3 – 9 inch greased and floured cake pans for 25 minutes at 325° .

Cool before frosting . Frosting recipe below .

Topping :

1 lg. can crushed pineapple with juice

1 cup sugar

2 Tbs. cornstarch

1/2 stick margarine , softened

1 reg. size can coconut

1 8 oz. Cool whip

Mix pineapple , sugar and cornstarch together in a 2 quart saucepan and cook on medium until thick . Remove from heat ; add margarine and coconut . Put between layers while still warm. Allow to cool frost with Cool Whip .