RECIPE LIST VERSION

Amish White Bread

Submitted by: Peg Rated: 5 out of 5 by 584 members

Prep Time: 20 Minutes Cook Time: 40 Minutes

Ready In: 2 Hours 30 Minutes Yields: 24 servings

"This recipe will give you two loaves of plain, sweet white bread that are quick and easy to make."

INGREDIENTS:

2 cups warm water (110 degrees F/45 degrees C) 2/3 cup white sugar 1 1/2 tablespoons active dry yeast

1 1/2 teaspoons salt 1/4 cup vegetable oil 6 cups bread flour

DIRECTIONS:

1.	In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2.	Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3.	Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4.	Bake at 350 degrees F (175 degrees C) for 30 minutes.

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Grilled Red Snapper Shari

Shari Angelo

Two large Red Snapper filets with skin left on.

16- Large Shrimp pealed.

Two Aluminum foil “boats one for each filet, large enough to fold over the fish

Mix the following ingredients:

1 Tsp Rosemary

1 Tsp Dill Weed

½ Tsp Tarragon

½ Tsp Lemon Pepper

Salt

½ Tsp Garlic (chopped)

½ Tsp Mrs. Dash Garlic & Herb mix

1 Bunch green onion, chopped

1 Shredded Carrot

1 Sliced lemon (rounds)

Olive Oil

Place fish in foil boats skin side down and place shrimp on the filets.

Sprinkle flavor mix over the fish and shrimp

Add green onion pieces and shredded carrots

Place lemon slices over the fish and shrimp and drizzle with olive oil.

Fold foil to cover fish.

Grill for about 20 mins and open the top for the last few minutes.  Interior temperature should be at 140 F

Slip a baking sheet under the foil and slide them onto the sheet to remove from grill.

Serve hot.


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Spaghetti and Meatball Pie 

from ButterYum serves 12 Ingredients Filling: 1/2 pound leftover cooked spaghetti (weight before cooking) 1 1/2 - 2 cups leftover tomato sauce  2 eggs, beaten 1 1/2 cups grated mozzarella cheese 1/2 cup grated parmesan cheese 20 medium size cooked meatballs, chopped  (optional) 1 cup fresh veggies such as tomatoes, zucchini, etc. Topping: 1 cup grated mozzarella cheese (optional) 6 medium size cooked meatballs, sliced in half  Directions 1.      Preheat oven to 350F.  Spray a 9-inch springform pan with non-stick cooking spray; set aside.  2.      In a large bowl, beat eggs together.  3.      Add pasta, sauce, and both cheeses; stir to combine.  4.      Pour half of the spaghetti mixture into the prepared springform pan. 5.      Add chopped meatballs and optional veggies (if using). 6.      Add remaining spaghetti mixture. 7.      Top with 1 cup mozzarella cheese (press everything down to make it compact).  8.      Dot the top with the optional meatball halves (if using).  9.      Cover springform pan with nonstick foil and place on a rimmed half sheet pan. 10.   Bake for 55 minutes, remove foil and bake an additional 10 minutes or until the cheese browns nicely on top.  11.    Remove from oven and rest for at least 20 minutes (30 is even better).  Serve warm or at room temperature.  Serves 8-12. My notes - I prefer to serve extra sauce on the side (if the pie has too much sauce, it won't slice nicely).   You can make this without meatballs.  Alternately, Italian sausage would be a great substitution for the meatballs, and I think sauteed mushrooms and chopped basil would be great additions as well.   __________________________________________________________________________________  THIS IS GONNA TAKE A WHILE....BE PATIENT !