HSBC bank has funny commericals on cultural etiquette on youtube.
See the importance of knowing the culture you are in.
See the importance of knowing the culture you are in.
Saturday, October 27, 2012
Dining Invitation Etiquette in China
Don't rude...
Graciously say "no" the first time if a national Chinese person invites you to a meal.
That's the polite thing to do!
That's the polite thing to do!
Why? Watch and discover...
Everything you want to know about spuds...
Go to www.pototoes.com for more info on potoatoes!
Foil or not? Not! Experts agree that wrapping potatoes in foil for baking actually increases the cooking time and, because the steam is trapped, makes the skin and flesh soggy.
reaches 210°F. Keep in a warming drawer or under a heat lamp for no more than 20 minutes before serving. Wrapping potatoes in foil after cooking does help hold temperature, but will also soften skin.
To serve, cut cross in top, then squeeze ends and push to center. Fluff center with a fork.
(Reds, Whites, Yellows, Blues, Grade No. 1 if served whole and unpeeled, may use Grade No. 2 if peeled, sliced or cut)
(All Varieties, Grade No. 1 if served whole and unpeeled, may use Grade No. 2 if peeled, sliced or cut)
(Russets, Reds, Yellows, Whites, Blues, Grade No. 1 or 2 depending on if peeled and cut)
(Russets, Whites, Yellows, Grade No. 2)
(Whites, Yellows, Reds, Grade No. 2)
(Russets, Grade No. 1)
(Reds, Yellows, Whites, Grade No.2)
Selection & Cooking
SELECT THE RIGHT SPUD
Washington grows the perfect potato for almost every fresh or processed use. Potato characteristics are grouped by variety, by skin color, by shape and by use.Two important qualities of each variety determine the best way to prepare it. These are:
Low to medium starch/high to medium moisture potatoes are frequently described as waxy and are preferred for boiling, steaming, braising, stewing, in salads, slices and those preparations where it’s important that the potato pieces hold their shape through the cooking process. Lower starch potatoes (reds, yellows) absorb less water when cooked. Their cells do not separate and swell but remain firm and waxy. These potatoes are described as smooth, creamy and moist.
New Potatoes are freshly harvested tiny potatoes of any variety. Their skin is tender, and they do not need to be peeled. Small round red potatoes are often mistakenly identified as new potatoes. New potatoes are best used soon after harvest, boiled, steamed or roasted.
- Starch content
- Moisture content
Low to medium starch/high to medium moisture potatoes are frequently described as waxy and are preferred for boiling, steaming, braising, stewing, in salads, slices and those preparations where it’s important that the potato pieces hold their shape through the cooking process. Lower starch potatoes (reds, yellows) absorb less water when cooked. Their cells do not separate and swell but remain firm and waxy. These potatoes are described as smooth, creamy and moist.
New Potatoes are freshly harvested tiny potatoes of any variety. Their skin is tender, and they do not need to be peeled. Small round red potatoes are often mistakenly identified as new potatoes. New potatoes are best used soon after harvest, boiled, steamed or roasted.
|
PURCHASING POTATOES
Whatever the variety, look for potatoes that are firm, smooth and fairly clean. Avoid those with wrinkled or wilted skins, soft dark areas, discoloration, cut or bruised surfaces or greening.When purchasing potatoes consider:
Washington Norkotahs, 70 count,
Grade No. 1, 2 (50-lb.) cartons
- Storability
- Menu use
- Cooking method
- Plate presentation
- Flavor
- Color
- Variety
- Size
- Grade
- Number of (50-pound) cartons
Grade No. 1, 2 (50-lb.) cartons
HANDLING
At receiving, check the shipment against specs for variety, size/count, number and condition of boxes.
- Avoid green tinged, sprouted or bruised potatoes.
- Handle with care - do not throw or drop boxes as potatoes can bruise easily.
- Move immediately into proper storage.
STORAGE
The right storage conditions will help potatoes maintain their quality.Store potatoes for all uses except French frying (see below) in a cool (42-45°F), dark, well-ventilated area, away from strong-smelling produce, preferably in closed or covered cartons and on pallets for air circulation.
Store away from other fruits and vegetables, especially onions as they may transfer odors and gases that affect quality.
Temperatures warmer than 45°F encourage sprouting and shriveling; colder than 42°F encourage transformation of starch to sugar, which changes the taste and the cooking properties. There is one exception - see Storage for Potatoes to Be French Fried.
Keep them in the dark. Storage in direct light can produce greening (actually the production of chlorophyll) which gives a bitter flavor and, in very large quantities, can be harmful to eat. Trim or peel small green spots before preparation. Discard very green potatoes.
Storage for Potatoes To Be French Fried. For the very best French fries, Washington russet potatoes should be stored at 45°-50°F from harvest until ready to use. If stored at temperatures below 45° (in a refrigerator, for example) the starch turns to sugar and the fries will turn dark, caramelize and soak up the cooking oil, making them greasy when cooked. Potatoes out of storage in the late fall/early winter are best for fresh-cut French fries.
Preparation
Store away from other fruits and vegetables, especially onions as they may transfer odors and gases that affect quality.
- DO NOT refrigerate
- DO NOT freeze
- HANDLE carefully - potatoes can bruise
- DO NOT wash potatoes until ready to peel or prepare
Temperatures warmer than 45°F encourage sprouting and shriveling; colder than 42°F encourage transformation of starch to sugar, which changes the taste and the cooking properties. There is one exception - see Storage for Potatoes to Be French Fried.
Keep them in the dark. Storage in direct light can produce greening (actually the production of chlorophyll) which gives a bitter flavor and, in very large quantities, can be harmful to eat. Trim or peel small green spots before preparation. Discard very green potatoes.
Storage for Potatoes To Be French Fried. For the very best French fries, Washington russet potatoes should be stored at 45°-50°F from harvest until ready to use. If stored at temperatures below 45° (in a refrigerator, for example) the starch turns to sugar and the fries will turn dark, caramelize and soak up the cooking oil, making them greasy when cooked. Potatoes out of storage in the late fall/early winter are best for fresh-cut French fries.
Preparation
- Wash well in warm running water and scrub with clean vegetable brush. Do not break the skin. Scrub new potatoes gently - their skin is tender. Potatoes can be arranged flat in dish racksand run through the dishwasher WITHOUT detergent.
- Trim off any sprouts and peel any green tinged portion.
- Unless recipe directs otherwise, cook with peels on.
- See Basic Cooking Methods (below).
DISCOLORATION
Uncooked cut or peeled potatoes will discolor due to exposure to the air. The potatoes may first turn pink, then brownish, then dark gray. None of the discoloration is harmful and usually disappears during cooking. To prevent discoloration, keep cut potatoes covered with cold water until ready to use - up to two hours. Holding longer than two hours will reduce some of the valuable water soluble nutrients.Cooked potatoes sometimes develop grey/blue/black areas as they cool. Just trim away the discolored portions.
Temperature changes during the growing season may cause some potatoes to develop harmless dark spots in the center. Just cut out and discard - the potatoes are safe to eat.
Temperature changes during the growing season may cause some potatoes to develop harmless dark spots in the center. Just cut out and discard - the potatoes are safe to eat.
BASIC COOKING METHODS
When cooking Washington potatoes, remember to:
- Select the variety, grade and size best suited to the cooking method
- Select similar sized potatoes or cut potatoes into similar sizes and shapes for even cooking
- Keep pre-sliced or pre-cut potatoes covered in cold water to prevent discoloration
- When cooking in water, start potatoes in cold water so they will cook evenly
BAKE
(Russets, Grade No. 1)Foil or not? Not! Experts agree that wrapping potatoes in foil for baking actually increases the cooking time and, because the steam is trapped, makes the skin and flesh soggy.- Scrub well. Rub each potato lightly with cooking oil.
- Pierce each potato several times with a fork so steam can escape.
- Arrange in an even layer on a baking sheet for easier handling.
- Conventional Oven - Bake at 425°F for 50 to 55 minutes for 90 count.
- Convection Oven - Bake at 375°F for 50 to 55 minutes.
reaches 210°F. Keep in a warming drawer or under a heat lamp for no more than 20 minutes before serving. Wrapping potatoes in foil after cooking does help hold temperature, but will also soften skin.To serve, cut cross in top, then squeeze ends and push to center. Fluff center with a fork.
STEAM
(Reds, Whites, Yellows, Blues, Grade No. 1 if served whole and unpeeled, may use Grade No. 2 if peeled, sliced or cut)
Scrub well. Place on rack over 1/2 inch boiling water or in steamer tray. Cover tightly or close steamer. Steam until tender.
- Pressure Steamer - 25 to 30 minutes for 6 pounds.
- Convection Steamer - 40 to 45 minutes for 6 pounds.
BOIL
(All Varieties, Grade No. 1 if served whole and unpeeled, may use Grade No. 2 if peeled, sliced or cut)
Scrub well. Cut into quarters or even-sized pieces. Put in pot and add cold water to completely cover potatoes. Add salt. Heat to boiling, then reduce heat and simmer until tender when pierced with a fork, 20 to 30 minutes, depending on size. Drain thoroughly.
To dry potatoes before mashing or other preparations, return to pot and place, uncovered, over very low heat OR return to pot and place paper towel or cloth towel between pot and lid OR arrange in single layer on sheet pan and hold in warm oven. Remove skin as soon as potatoes are cool enough to handle.
Note: for preparations using distinct pieces, drain in small portions. Dumping a large amount into a colander to drain will crush pieces at bottom of colander - not a problem for mashed or pureed potatoes, but not good for salad pieces.
To dry potatoes before mashing or other preparations, return to pot and place, uncovered, over very low heat OR return to pot and place paper towel or cloth towel between pot and lid OR arrange in single layer on sheet pan and hold in warm oven. Remove skin as soon as potatoes are cool enough to handle.Note: for preparations using distinct pieces, drain in small portions. Dumping a large amount into a colander to drain will crush pieces at bottom of colander - not a problem for mashed or pureed potatoes, but not good for salad pieces.
FRENCH FRYING
(Russets, Grade No. 2)
See Storage and be sure potatoes have been stored between 45°-50°F.
Scrub potatoes well. Peel or not? Some menus now feature fries with peel on. Cut into desired shape - usually 3/8-inch thick. For crisp finished fries, chill peeled, cut potatoes in cold water to cover, with lemon juice or vinegar (1 ounce per gallon water) added to water to prevent darkening, for 1/2 to 2 hours before frying. Rinse, then drain well or spin dry and dry on paper towels. (Any moisture on potatoes will cause oil to spatter and can be dangerous.)
Heat high quality vegetable oil in 5-gallon fryer to 375°F. Add 2 pounds prepared potatoes to fryer basket, put into hot oil and cook until golden brown and cooked through, about 4 to 5 minutes.
Lift basket out of oil and drain. Turn into paper towel-lined pan. Season with salt.
For Blanched or Double Fried Potatoes, prepare as above. Blanch by frying at 350°F until tender but not brown, about 2 to 3 minutes. Drain well and turn out onto paper towels. Let cool to room temperature or refrigerate, uncovered, until ready to fry for service. At service time, deep fry at 375°F until golden brown and crisp, about 2 minutes. Drain well. Season with salt.
Do not hold under warming lights or in warming cabinet more than 5 minutes.
Note: Do not salt potatoes before frying or while in fryer. Salt causes the oil to break down.
Scrub potatoes well. Peel or not? Some menus now feature fries with peel on. Cut into desired shape - usually 3/8-inch thick. For crisp finished fries, chill peeled, cut potatoes in cold water to cover, with lemon juice or vinegar (1 ounce per gallon water) added to water to prevent darkening, for 1/2 to 2 hours before frying. Rinse, then drain well or spin dry and dry on paper towels. (Any moisture on potatoes will cause oil to spatter and can be dangerous.)Heat high quality vegetable oil in 5-gallon fryer to 375°F. Add 2 pounds prepared potatoes to fryer basket, put into hot oil and cook until golden brown and cooked through, about 4 to 5 minutes.Lift basket out of oil and drain. Turn into paper towel-lined pan. Season with salt.
For Blanched or Double Fried Potatoes, prepare as above. Blanch by frying at 350°F until tender but not brown, about 2 to 3 minutes. Drain well and turn out onto paper towels. Let cool to room temperature or refrigerate, uncovered, until ready to fry for service. At service time, deep fry at 375°F until golden brown and crisp, about 2 minutes. Drain well. Season with salt.
Do not hold under warming lights or in warming cabinet more than 5 minutes.
Note: Do not salt potatoes before frying or while in fryer. Salt causes the oil to break down.
ROAST
(Russets, Reds, Yellows, Whites, Blues, Grade No. 1 or 2 depending on if peeled and cut)
Scrub potatoes well. Peel or not, depending on desired usage and appearance. Dry peeled potatoes. Leave whole or cut into even-sized pieces. Brush or toss with vegetable oil or other fat (roast drippings, clarified butter, poultry fat) and salt. Sprinkle with herbs, if desired. 
Pierce whole potatoes. Arrange in single layer in roasting pan, leaving a little space between each potato for even browning. Roast at 425°F in conventional oven, stirring several times for even browning, until tender, about 1 hour for 6-ounce potatoes.
Pierce whole potatoes. Arrange in single layer in roasting pan, leaving a little space between each potato for even browning. Roast at 425°F in conventional oven, stirring several times for even browning, until tender, about 1 hour for 6-ounce potatoes.
MASH
(Russets, Whites, Yellows, Grade No. 2)
Scrub potatoes well. Pare or not. Cut into quarters or even sized chunks and cook as follows: (times are based on 6 pounds of potatoes)
For fluffier mashed potatoes, press potatoes through food grinder, food mill or ricer before mixing, or hand mash, then mix with hot milk, butter salt and pepper. Hold mashed potatoes, covered, on preheated steam table or warmer or in water bath for no more than 60 minutes.
To prepare mashed potatoes from leftover baked/cooked potatoes, steam until heated through, then mash as above.
- Steam jacketed kettle in boiling salted water to cover until tender, about 20 to 30 minutes, depending on size. Start in cold water for even cooking.
- Pressure steamer - 25 to 30 minutes.
- Convection steamer - 40 to 45 minutes.
- Range top in boiling salted water to cover, until tender, about 60 minutes. Start in cold water for even cooking.
For fluffier mashed potatoes, press potatoes through food grinder, food mill or ricer before mixing, or hand mash, then mix with hot milk, butter salt and pepper. Hold mashed potatoes, covered, on preheated steam table or warmer or in water bath for no more than 60 minutes.To prepare mashed potatoes from leftover baked/cooked potatoes, steam until heated through, then mash as above.
SAUTÉ: HOME FRIES, PANCAKES, HASH BROWNS, ANNA
(Whites, Yellows, Reds, Grade No. 2)
Scrub potatoes well. Pare or not. Hold in cold water if prepared in advance, then drain well and pat dry. Par-cook by boiling or steaming, if desired. Cut into 1/4- to 1/2-inch slices, shreds or 3/4-inch cubes. Use skillet large enough to hold potatoes without crowding. 
Add enough oil to skillet to cover bottom and heat until oil is hot. Arrange potatoes in single layer in skillet. Cover and cook over medium heat until browned and tender, about 10 minutes if not pre-cooked. Stir or shake pan to brown potatoes evenly.Cook hash browns on 375°F grill. Do not hold more than 5 to 10 minutes before serving.
Add enough oil to skillet to cover bottom and heat until oil is hot. Arrange potatoes in single layer in skillet. Cover and cook over medium heat until browned and tender, about 10 minutes if not pre-cooked. Stir or shake pan to brown potatoes evenly.Cook hash browns on 375°F grill. Do not hold more than 5 to 10 minutes before serving.
MICROWAVE BAKE
(Russets, Grade No. 1)
Scrub potatoes and pierce as for baked potatoes. Wrap each potato in microwave safe paper towel. Place end to end in single layer in circle in oven with about 1 inch between each potato. Cooking time will vary with size of potato and wattage of oven. Microwave on High.
Turn potatoes over and change position in the oven halfway through the cooking time. Let stand, still in paper towels, 5 minutes to complete cooking. Times below are for 8-ounce potatoes in 1000 watt oven
Turn potatoes over and change position in the oven halfway through the cooking time. Let stand, still in paper towels, 5 minutes to complete cooking. Times below are for 8-ounce potatoes in 1000 watt oven- 1 potato — 5 minutes.
- potatoes — 7 - 8 minutes.
- potatoes — 13 - 15 minutes.
SCALLOPED/AU GRATIN
(Reds, Yellows, Whites, Grade No.2)
Scrub, peel and slice potatoes 1/8- to 1/16-inch thick and layer in buttered or oiled hotel pans. Par-cook potatoes in liquid to be used for sauce, if desired, to shorten total baking time. Drain par-cooked potatoes, reserving liquid to prepare white or cheese sauce. Pour hot white or cheese sauce over potatoes in pans, shaking pans gently to distribute liquid. Scatter buttered bread crumbs over top for au gratin potatoes.
Bake at 325°F in conventional oven until potatoes are tender and top is golden brown, about 1 hour. If potatoes are done before top browns, run under salamander or broiler to brown top. Let stand about 10 minutes before cutting squares to serve.
Bake at 325°F in conventional oven until potatoes are tender and top is golden brown, about 1 hour. If potatoes are done before top browns, run under salamander or broiler to brown top. Let stand about 10 minutes before cutting squares to serve.Friday, October 26, 2012
Pumpkin Torte
INGREDIENTS:
1 package yellow
cake mix
1 can (15 oz.)
pumpkin – note: will be Divided
½ cup milk
1/3 cup vegetable
oil
4 eggs
1 ½ teaspoon pumpkin
pie spice – note: will be Divided
1 package (8 oz.)
cream cheese, softened
1 cup confectioners’
sugar
1 carton (16 oz.)
cool whip, thawed
¼ cup caramel ice
cream topping
1/3 cup chopped
pecans
DIRECTIONS:
Mix cake mix and
only 1 cup pumpkin, milk, oil, eggs, and only 1 teaspoon of pumpkin pie spice.
Using an electric mixer, beat on low speed for 30 seconds. Then switch to
medium speed and beat for 2 minutes. Pour into 2 greased and floured 9 inch
cake pans. Put in oven at 350 degrees for 25-30 minutes.
Cool completely (
takes approximately an hour)
To make the filling,
beat cream cheese, sugar and the rest of the pumpkin and pumpkin pie spice. Then
fold in cool whip.
Carefully take the
cooled cakes and horizontally cut them to make 4 layers.
Lay the first layer
down on your serving platter. Spread ¼ of the filling evenly on this cake
layer. On top of this lay down a second layer of cake and then spread ¼ of the
filling. Continue laying down cake and filling until you’ve sandwiched 4 layers
of filling with 4 layers of cake layers. Note: To stabilize building these cake
layers that may not cooperate on its’ own, use skewers/baking pins to maintain the cake to stay put-one on top
of the other.
Top with caramel and
nuts.
Chill for at least 4
hours.
Potato Rolls
INGREDIENTS:
2
c. milk scalded 1
c. potatoes mashed
½
c. sugar ½
c. shortening
2
eggs 2
pkg. yeast, dissolved in ½ c. warm water
1
T. salt 8
c. flour (or more)
DIRECTIONS:
Pour
scalded milk over shortening, sugar and salt.
Add
mashed potatoes, cool to lukewarm.
Dissolve
yeast in warm water and add to first mixture. Add eggs and flour.
Knead until smooth. Let rise until double in bulk. Shape into rolls and let rise again.
Knead until smooth. Let rise until double in bulk. Shape into rolls and let rise again.
Bake
at 350o for 20-25 mins. (1st
rise: 1-1/2 —2 hrs; 2nd rise: 30-45 mins.)
Pork Chops with Mushroom Gravy
INGREDIENTS:
1/2 cup all-purpose flour
1 to 2 teaspoons paprika
1-1/2 teaspoons salt
1/4 teaspoon pepper
6 to 8 boneless pork loin chops (1 inch thick)
1-1/2 teaspoons salt
1/4 teaspoon pepper
6 to 8 boneless pork loin chops (1 inch thick)
1/4 cup butter or margarine
1 medium onion, chopped
1/2 cup chopped green pepper
1 medium onion, chopped
1/2 cup chopped green pepper
1 can (4 ounces) mushroom stems and pieces, drained
2 cups milk
2 tablespoons lemon juice
Hot mashed potatoes
Hot mashed potatoes
DIRECTIONS:
In a large
re-sealable plastic bag, combine the first four ingredients.
Add pork chops, one at a time: toss to coat. Set remaining flour
mixture aside.
In a large skillet, sauté chops in butter until golden brown; transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
In the same skillet, sauté the onion, green pepper and mushrooms until tender.
Stir in reserved flour mixture: gradually add milk until blended. Bring to a
boil: cook and stir for 2 minutes or until thickened.
Remove from the heat;
stir in lemon juice. Pour over chops.
Cover and bake
at 350" for 50-60 minutes or until the meat is no
longer pink.
Serve with
potatoes. Yield: 6-8 servings.
Pineapple Cheese Ball
INGREDIENTS:
16
oz cream cheese, softened
8
1/2 oz crushed pineapple, well drained
1/4
c green pepper, finely chopped
1
Tbsp Lowery seasoned salt
2 c
chopped pecans
Crackers
DIRECTIONS:
Combine
the first 4 ingredients in a bowl.
Shape
into a ball and chill (overnite is best).
Just
before serving, roll in the chopped pecans.
Serve
with Triscuits or your favorite cracker.
Saturday, October 20, 2012
The Squire and the Scroll
This captivating adventure follows a young squire who travels a long, dangerous road beside his brave knight, on a quest for their king. The action builds until the final face-off with the monstrous, evil dragon. Only then does the squire learn of the secret beyond the cave that ends in a joyous celebration for the entire kingdom.Children will gain valuable insight as they learn, along with the young squire, what it means to face the dangers of temptation, and what it takes to guard one's heart from all that is impure.
--This text refers to an alternate Hardcover edition.The Princess and the Kiss
A loving king and queen present their daughter with a gift from God - her first kiss - to keep or to give away. The wise girl waits for the man who is worthy of her precious gift. Where is he and how will she ever find him? The surprising answer in this marvelous parable will touch the heart of parent and child alike.The Princess and the Kiss beautifully portrays the ageless message that "love... comes from a pure heart and a good conscience and a sincere faith" (1 Timothy 1:5 NIV)
Ladies, What Do Your Clothes Say About You?
I wanted to send you a really good sermon excerpt from C.J. Mahaney on modesty. It also discusses confronting a Christian woman who is dressed immodestly as well as the subject of how to interact with a non-believer visiting church who is dressed immodestly. I hope this is helpful and encouraging. I thought it was amazing and could be really good for bringing up the topic of modesty with younger ladies such as middle school and up. Hope you all are blessed. Hope you all have a great week!
S.L.
Friday, October 19, 2012
Sunset Cherry Pie
INGREDIENTS:
1 8-oz pkg Philadelphia Brand 1 8-oz. can
pineapple tidbits, well drained
cream cheese,
softened 1
8-oz. container frozen whipped topping, thawed
½ c powdered sugar 1 9-inch graham
cracker crumb crust
1 21-oz. can cherry pie filling
DIRECTIONS:
Combine cream cheese and sugar with electric mixer,
mixing until well blended. Stir in 1 cup pie filling and ¼ c pineapple.
Fold whipped topping into cream cheese mixture; pour into crust. Top with remaining pie filling and pineapple. Chill until firm.
Fold whipped topping into cream cheese mixture; pour into crust. Top with remaining pie filling and pineapple. Chill until firm.
Variation: Prepare pie as directed, except do not
top with remaining pie filling and pineapple. Freeze. Remove from freezer 35
minutes before serving. Top with remaining pie filling and pineapple.
Taco Dip
INGREDIENTS:
1 (8 oz.) sour cream/plain Greek yogurt
2 (8 oz.) Philadelphia Cream Cheese
1 can bean dip
½ small jar black olives
1 large package shredded cheese
1 (8 oz) taco sauce
Shredded lettuce
Chopped tomatoes
DIRECTIONS:
Mix sour cream/yogurt, cream cheese, & bean dip. Spread on platter.
Top with black olives, shredded cheese, taco sauce, shredded lettuce,
& chopped tomatoes.
Baked Beef Stew
INGREDIENTS:
2 cans (14 ½ ounces) diced tomatoes, undrained
1 cup water
3 tablespoons quick-cooking tapioca
2 teaspoons sugar
1 ½ teaspoons salt
½ teaspoon pepper
2 pounds lean beef stew meat, cut into 1 inch cubes
4 medium carrots, cut into 1 inch chunks
3 medium potatoes, peeled and quartered
2 celery ribs, cut into ¾ inch chunks
1 medium onion, cut into chunks
DIRECTIONS:
In a large bowl, combine the tomatoes, water, tapioca, sugar, salt and
pepper. Add remaining ingredients; mix well. Pour into a greased 13 X 9 X 2
inch or 3 quart baking dish. Cover and bake at 375 degrees for 1 ¾ to 2 hours
or until meat and vegetables are tender. Serve in bowls. Yield: 6-8 servings.
Yellow Corn Bread
INGREDIENTS & DIRECTIONS:
1) Sift together:
¾ cup yellow corn meal
1 cup flour
1/3 cup sugar
1 Tbsp baking powder
¾ tsp salt
3) Spoon into a buttered 8” square pan. Bake 20 min @ 425o
Pumpkin Bread
Ingredients:
3 cup sugar
2/3 cups vegetable oil (like Crisco)
4 eggs
1 can (15oz) pure pumpkin
3 1/2 cups flour
1 1/2 tsp salt
1/2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
2/3 cup water
3/4 cup chopped walnuts
1 1/4 cup raisins
Preheat oven at 350 degrees.
Cream together sugar, vegetable oil, eggs, and pumpkin puree.
Then Add four, salt, baking powder, baking soda, cinnamon, cloves, and water.
Mix well.
Fold in walnuts and raisins.
Grease and flour
2 large loaf pans or
4 medium loaf pans or
8-10 mini-pans
Bake for 1 hour or until done.
(45 minutes for mini-pans)
3 cup sugar
2/3 cups vegetable oil (like Crisco)
4 eggs
1 can (15oz) pure pumpkin
3 1/2 cups flour
1 1/2 tsp salt
1/2 tsp baking powder
2 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
2/3 cup water
3/4 cup chopped walnuts
1 1/4 cup raisins
Preheat oven at 350 degrees.
Cream together sugar, vegetable oil, eggs, and pumpkin puree.
Then Add four, salt, baking powder, baking soda, cinnamon, cloves, and water.
Mix well.
Fold in walnuts and raisins.
Grease and flour
2 large loaf pans or
4 medium loaf pans or
8-10 mini-pans
Bake for 1 hour or until done.
(45 minutes for mini-pans)
Reindeer Christmas cookies
Joanne wanted to share this great holiday idea!
You need nutter butter cookies, pretzels and M &Ms.
You need nutter butter cookies, pretzels and M &Ms.
Attach everything with frosting.
There's lots of holiday ideas on this site:
Wednesday, October 17, 2012
Crowd rallies to hear Paul Ryan in Lynchburg, Virginia on Tuesday
"About 2,000 supporters gave Paul Ryan a warm Virginia welcome."
Lynchburg, VA, "Paul Ryan had a message for Central Virginia Tuesday: Get to the polls. Election 2012 could very well come down to voter turnout.
Tuesday's rally at ACS in Lynchburg was meant to rally the Republican base.
Delegate Scott Garrett and Attorney General Ken Cuccinelli revved up the crowd. Even Rev. Jonathan Falwell led with a prayer.
About 2,000 supporters gave Paul Ryan a warm Virginia welcome.
Fans say they liked the Paul Ryan they met Tuesday.
"I think he did a fantastic job and I'm glad he was here," said Ellen Richards.
"We need leadership like that to accomplish what needs to be accomplished for this country," said Donald Wilkerson.
Ryan hit on the economy and jobs.
"All this borrowing and all this money printing and all this spending costs us jobs. Get rid of this, fix this and we can create jobs. It's just that simple," he said.
ACS, Automated Conveyor Systems, hosted this event. Ryan says businesses like ACS symbolize the American dream.
"And guess what? These guys built their business. The government didn't do this for them.""...photo WSET
Sunday, October 14, 2012
Dr. Kroll's last Sunday as Senior Pastor at HBC
Dr. Kroll's last words from the pulpit as Senior Pastor.
Presenting Dr. Kroll with gifts including a leaf from
the 1611 King James Bible of his favorite Philippians verses.
Praying over the Krolls to send them out in their next phase of life as they honor the Lord.
Friday, October 12, 2012
Guide for Broiling Beef, Veal, Lamb, Chicken and Pork
Take the guesswork out of braising beef, veal, lamb, poultry and pork with this handy chart of approximate cooking times.
Broiling (Grilling) Beef
Rib Steak
| 1 inch (25mm) thick steak weighing 1 to 1 1/2 pounds (450 to 680g) | |
| Rare | 8 to 10 minutes |
|---|---|
| Medium | 12 to 14 minutes |
| Well | 18 to 20 minutes |
Club Steak
| 1 inch (25mm) thick steak weighing 1 to 1 1/2 pounds (450 to 680g) | |
| Rare | 8 to 10 minutes |
|---|---|
| Medium | 12 to 14 minutes |
| Well | 18 to 20 minutes |
Porterhouse
Sirloin
Ground Beef Patties (Burger) - Mince Patties
| 3/4 inch (19mm) thick steak weighing 4 ounces (114g) | |
| Rare | 8 minutes |
|---|---|
| Medium | 12 minutes |
| Well | 15 minutes |
Lamb - Rib or Loin
Pork
Broiler chicken
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