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| HOME | BREADS | CASSEROLES | DESSERTS | MEATS | STIR FRY | VEGETABLES |
Basic Croutons
Buttermilk Cornbread
Corn Muffins
Crusty French Onion Bread
High-Hat Popovers
Jalapeno Soy Cornbread
Onion Fans
Parmesan Pinwheels
Quick Buttermilk Biscuits
Spoonbread
Stevie Waltrip's Cheddar-Garlic
Biscuits
Tomato-Cheese Bread
4 1/2-inch thick
slices stale country white
or whole-wheat bread (about 6 ounces)
2 tablespoons extra-virgin olive oil
Salt
Preheat oven to 400 degrees. Trim
and discard crusts from bread. Cut bread into 3/4-inch squares. (You
should have about 3 cups.) Toss bread and oil together on rimmed cookie sheet.
Sprinkle with salt to taste.
Bake, turning croutons once, until nicely browned and crisp, about 15 minutes. Drain
croutons on paper towels and use as quickly as possible, certainly within a couple of
hours. Makes about 2 1/2 cups, enough croutons for 6 bowls of soup. (Natural
Health)
1 cup yellow cornmeal
1/3 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup buttermilk
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine egg and buttermilk; add to dry ingredients, stirring just until moistened. Spoon batter into a well-greased 8-inch square pan. Bake at 400 degrees for 20 minutes or until golden. Yield: 6 servings. (Southern Living Our Best One-Dish Meals)
1 cup yellow cornmeal
1 cup Gold Medal flour
2 tbsp sugar
4 tsp baking powder
1/2 tsp salt
1/4 cup shortening
1 egg
Heat oven to 425 degrees. Grease bottoms of 12 medium muffin cups. Blend all ingredients about 20 seconds. Beat 1 minute. Fill muffin cups 2/3 full. Bake 15 minutes; immediately remove from pan. Makes 12 muffins. NOTE: If using self-rising flour, decrease baking powder to 2 teaspoons aand omit salt. (General Mills)
1 loaf French bread
1/4 pound softened butter or margarine
2 to 4 tablespoons dry onion soup mix
1/4 cup snipped parsley
Diagonally cut bread into thick slices. Combine remaining ingredients and spread on sliced bread. Reassemble bread, wrap in foil and bake in a preheated 400 degree oven for 15 minutes. (The Active Woman's Cookbook)
2 eggs
1 cup milk
1 cup sifted all-purpose flour
1/4 teaspoon salt
1 teaspoon melted butter or margarine
Preheat oven to 375 degrees. Beat eggs slightly in a medium-size bowl. Beat in milk, flour, and salt until mixture is smooth; stir in butter. Pour into 8 well-greased small deep custard cups, filling each half full. For easy handling, place cups, several inches apart, in a large shallow pan. Bake 50 minutes, or until puffed and golden. Remove from cups to a wire rack. Serve hot. Makes 8 popovers. (Parents)
1 cup cornmeal
1 cup defatted soybean flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon coarse salt
1 cup 1% lowfat buttermilk
1/4 cup brown sugar
1/4 cup canola oil
1/2 cup egg substitute
2 jalapeno peppers, stemmed, seeded, and minced
2 scallions, trimmed and thinly sliced
Preheat oven to 400 degrees. Whisk together cornmeal, soybean flour, baking powder, baking soda, and salt in a small bowl.
Blend together buttermilk, sugar, oil, egg substitute, jalapenos, and scallions in a large bowl. Add dry ingredients and mix until just incorporated.
Pour batter into an 8-inch square pan coated with nonstick cooking spray. Bake for 25-30 minutes, or until a wooden skewer, when inserted into center of bread, comes out clean. Let bread cool on a wire rack for 5 minutes before cutting into 12 squares. (Walking)
1 package refrigerated crescent dinner rolls
1 egg
1 tablespoon water
1 package onion dip mix
Unroll crescent dough to make 4 rectangles, pinching dough together at perforations to seal.
Beat eggs and water slightly in a small bowl; brush lightly over each rectangle. Sprinkle 1 teaspoon of the dip mix over each. Starting at a long side, roll up tightly, jelly roll style. Cut each rectangle in half crosswise.
Preheat oven to 375 degrees. Place rolls, seam-side down, on a cookie sheet; make 3 cuts into each roll from outside edge almost to center; separate cuts slightly so rolls will bake in a fan shape. Brush egg mixture lightly over rolls.
Bake 12 minutes, or until puffed and golden. Remove from cookie sheet to a wire rack. Serve warm. Makes 8 rolls. (Parents)
1 loaf (16 ozs) frozen white-bread dough
2 tablespoons butter or margarine melted
1/4 cup grated Parmesan cheese
1/4 cup chopped parsley
1/4 teaspoon dried basil, crushed
Thaw bread dough as label directs. Roll out to a rectangle, 15 x 8 inches on a lightly floured board. Brush melted butter over dough.
Mix Parmesan cheese, parsley, and basil in a cup; spread over dough to within 1/2 inch of edges. Starting at a long side, roll up tightly, jelly roll style.
Cut into 1-inch slices; place flat-side down, in well-greased muffin pan cups; cover. Let rise in a warm place, away from draft, 45 minutes, or until doubled.
Preheat oven to 375 degrees. Bake rolls 20 minutes, or until golden. Remove from muffin cups to a wire rack. Serve warm or cold. Makes 15 rolls. (Parents)
1/2 cup butter or margarine
2 cups self-rising flour
3/4 cup buttermilk
Butter or margarine, melted
Cut 1/2 cup butter into flour with a pastry blender until mixture is crumbly. Add buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Roll dough to 3/4-inch thickness. Cut with a 2-inch biscuit cutter, and place on a lightly greased baking sheet. Bake at 425 degrees for 13 to 15 minutes.
1 cup yellow or white cornmeal
1 teaspoon salt
1 cup milk
2 tablespoons butter or margarine
3 eggs, separated
1 teaspoon baking powder
Bring 2 cups water to boiling in a medium saucepan. Gradually stir in the cornmeal and salt; cook over medium heat and stir constantly until mixture is thick. Remove from heat.
Add milk and butter and beat until smooth. Let cool. Preheat oven to 375 degrees F.
Lightly grease a 2-quart casserole. Beat egg whites until stiff peaks form when beater is slowly raised. With same beater, beat the egg yolks until they are thick and light. Add with baking powder to cornmeal mixture, and mix well.
Gently fold in egg whites until combined. Turn into prepared casserole.
Bake, uncovered, 40 to 50 minutes, or until spoonbread is golden-brown and puffy. Spoon right from the casserole, and serve hot, with butter. Serves 8.
Stevie Waltrip's Cheddar-Garlic Biscuits
2 cups Bisquick Original
baking mix
2/3 cup milk
1/2 cup shredded Cheddar cheese
2 tablespoons margarine or butter, melted
1/8 teaspoon garlic powder
Heat oven to 450 degrees. Stir baking mix, milk and cheese until soft dough forms. Drop by 9 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Stir together margarine and garlic powder; brush over warm biscuits. Makes 9 biscuits. (Stevie Waltrip)
1 (8-ounce) container soft cream
cheese
1/4 cup shredded Parmesan cheese
1 garlic clove, pressed
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon pepper
1 (16-ounce) French bread loaf
2 plum tomatoes, sliced
Microwave cream cheese in a 1-quart microwave-safe bowl at HIGH 20 seconds. Stir in Parmesan cheese and next 4 ingredients.
Cut bread in half lengthwise; spread cream cheese mixture over cut sides of bread. Top with tomato. Place on baking sheet, cut side up.
Broil 5 1/2 inches from heat (with electric oven door partially open) 4 to 5 minutes. Cut into slices. Makes 6 servings. (Southern Living)