Author: Lynnette

No-Knead Sour Dough Bread

Very easy and good!

Ingredients

  • 1 1⁄2 cups sour dough starter (be sure to return 1 cup to starter container)
  • 1⁄2 cup warm milk
  • 1 1⁄2 tsp salt
  • 2 Tbs sugar
  • 2 Tbs cooking oil
  • 1 egg
  • 2 1⁄2 cups flour

Instructions

  1. Let all ingredients come to room temperature.
  2. Mix milk, salt, sugar, and cooking oil together in mixing bowl.
  3. Beat the egg and add to mixture.
  4. Add the sour dough starter and mix well.
  5. Add the flour 1⁄2 cup at a time, mix well.
  6. Cover and set in warm place to proof, at least two hours. It should double in bulk.
  7. Punch down and put into a well-greased loaf pan.
  8. Cover and let rise until about an inch below bottom of pan, about 1 hour 45 minutes, or longer if colder.
  9. Bake in preheated oven at 375 degrees for 45 minutes. It is done when it starts to shrink away from the sides of the pan.
  10. When done, remove from oven, brush top with melted butter. Set on rack to cool.
  11. Very fine, very fine.

Impossible Salmon Pie/ otherwise known as Salmon Surprise

This was another Sunday morning Hateley kid favorite. Serves ~4

Ingredients

  • 1 can salmon (drained, 15.5 oz)
  • 1⁄2 cup chopped onion
  • 1⁄2 cup chopped bell pepper
  • 1 cup shredded Swiss cheese
  • 1 1⁄2 cup milk
  • 3⁄4 cup Bisquick
  • 3 eggs
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. In a greased pie plate, sprinkle salmon, onion, bell pepper, and half of the cheese.
  3. Beat together milk, Bisquick, eggs, salt and pepper.
  4. Pour into pie plate. (Can refrigerate at this point if you want to make it for breakfast the next morning.)
  5. Sprinkle on remaining cheese. Bake for 35 to 40 minutes or until knife comes out clean.

Refrigerator Rolls—easy but good

Refrigerator Rolls from the 1940s — the rolls the Hateley kids grew up on. Very good.

Servings: 2 loaves

Ingredients

  • 1 cube butter
  • 1 cup boiling water
  • 1 cup cold water
  • 1⁄2 cup sugar
  • 1 1⁄2 tsp salt
  • 2 eggs (beaten)
  • 7 cups flour
  • 2 yeast packages dissolved in 1⁄2 cup lukewarm water (a yeast package is about 2 1⁄2 teaspoons)

Instructions

  1. Pour boiling water over cube of butter; stir until melted. Add 1 cup cold water, then sugar, salt, eggs and flour. Beat well.
  2. Turn into greased bowl, cover and place in ice box for minimum of two hours and up to 24 hours.
  3. When ready to use remove from ice box and shape into rolls. Shape into rolls. Let rise until light, about 45 minutes to an hour.
  4. Grease pan with butter; bake at 375 degrees until brown, about 15 to 18 minutes.

Notes

  • Can also make this into 2 loaves of bread and 1 small pan of rolls. Bake loaves at 350 degrees for 45 minutes.

Slow Cooker Rosemary Garlic Beef Stew

This is the best beef stew I’ve ever made. Adapted from Budget Bytes.

Prep about 45 minutes. Cook 4 hours. Makes about 10 cups. Serve with a great bread.

Ingredients

  • 1⁄2 lb carrots (4 medium)
  • 1⁄2 sleeve celery (3 or 4 stalks)
  • 1 medium onion
  • 2 lb red potatoes
  • 2 tbsp olive oil
  • 4 cloves garlic (minced)
  • 1.5 lb beef stew meat
  • salt and pepper
  • 1⁄4 cup all-purpose flour
  • 2 cups beef broth
  • 2 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1⁄2 tbsp brown sugar
  • 1⁄2 tbsp dried rosemary
  • 1⁄2 tsp thyme

Instructions

  1. Dice the onion and slice the carrots and celery. Wash the potatoes well and cut them into one-inch cubes. Place the onion, carrots, celery, and potatoes into a large slow cooker.
  2. Place the stew meat in a large bowl and season liberally with salt and pepper. Add the flour and toss the meat until it is coated. Set the floured meat aside.
  3. Heat the olive oil in a large heavy skillet over medium heat. Saute the garlic in the hot oil for about one minute, or until soft and fragrant. Add the floured meat and all the flour from the bottom of the bowl to the skillet. Let the beef cook without stirring for a few minutes to allow it to brown on one side. Stir and repeat until most or all sides of the beef pieces are browned. Add the browned beef to the slow cooker and stir to combine with the vegetables.
  4. Return the skillet to the burner and turn the heat down to low. Add the beef broth, Dijon, Worcestershire sauce, soy sauce, brown sugar, rosemary, and thyme to the skillet. Stir to combine the ingredients and dissolve the browned bits from the bottom of the skillet. Once everything is dissolved off the bottom of the skillet, pour the sauce over the ingredients in the slow cooker. The sauce will not cover the contents of the slow cooker, but it’s okay — more moisture will be released as it cooks.
  5. Place the lid on the slow cooker and cook on high for four hours.
  6. After four hours, remove the lid and stir the stew, breaking the beef into smaller pieces as you stir. Taste the stew and adjust the salt if needed. Serve hot as is, or over a bowl of rice or pasta.