NY Bagels

1 1/2 cups of warm water
1 1/2 tsp instant yeast
1 tbs oil
1 tbs sugar
2 tsp malt powder
2 tsp salt
4 1/2 to 5 1/2 cups flour
6 quarts water
2 tbs malt powder

Whisk together water, yeast, oil, sugar, malt.  Stir in one cup of flour, then the salt -- once combined start adding remaining flour until you can knead the flour.  Knead for 10 minutes to make a stiff dough.  Cover and let dough rest for ten minutes.
Line two baking sheets with baking parchment paper and sprinkle with corn mean.  Fill a large soup pot 3/4 full of water.  Add the other malt and another tsp of salt to the water and bring to a boil.
Preheat oven to 450.
Divide dough into 12 sections and form into 12 inch long strips - then roll the ends together to make a loop.  place these loops close to the warm oven and cover for 20 minutes.  Bagels should rise a bit and appear puffy.
Add bagels one at a time to the boiling water - do not crowd the pot.  Let them rise to the surface and then cook for 45 seconds on each side.  Place them on a toweled baking sheet.  Sprinkle with coarse salt/garlic/cheese - whatever topping you would like.
Place in the oven, reducing heat to 425 and bake until done - about 20 minutes.  Turn bagels over once when almost baked.

Sweet and Spicy Chili -- Tony McLain - slightly modified

1 lb bacon, cooked and chopped
1 lb ground beef cooked
1 lb of sausage cooked
1 large yellow pepper chopped
4 jalapenos seeded and chopped
1 red onion chopped up
2 cans sliced mushrooms
1 tbs salt
1/2 cup brown sugar
3 tbs chili powder
1 tbs hot sauce
1 tbs minced garlic
2 tbs worcestershire
1 can red kidney beans drained
1 can black beans
1 can diced tomatoes
2 cubes beef bullion
1 12oz bag of cheddar cheese
1 bottle dark beer/or 1 shot bourbon

Prepare all ingredients.  Drop bacon, sausage, ground beef all together and keep all juice/fat.  Add yellow pepper, onion and salt and cook until soft.   Next add jalapenos, garlic, beer/booze, bullion, salt, chili powder, sugar, hot sauce, and worcestershire sauce.  Heat to a boil then reduce to a simmer adding everything but cheese and stir throughly.  Simmer for at least two hours and top with cheddar cheese

Gluhwein

This goes by many names in many places: Mulled Wine; Spiced Wine; Glogg; etc.  The ingredients are pretty much the same.  This recipe is one we've used for many years with subtle variations each year.  I will included all the ingredients, but certainly you don't have to use all of them.

Here's a link to an incomplete but a video prep of me fixing the Gluwein:

http://youtu.be/FTS4WhLCpAs


2 bottles of red wine - if you can find Mulled wine in the class 6/liquor store somewhere substitute one bottle of the mulled wine for one of the red and change the other red wine to a rose.
2 bottles of rose wine
Brown sugar
Nutmeg
Cinnamon sticks
3 Oranges
1 Apple
Cloves
Crock Pot

It is best to prepare this the day before and allowed to stay on the lowest heat covered until ready to drink.
Pour the wine into the crock pot and put the pot on low.  Stir in two cups of brown sugar as the wine heats.  In the mean time quarter two of the oranges.  Take the other orange and apple and insert cloves into the outer skin of the fruit, as many as your fingers can stand.  Sprinkle nutmeg into the gluhwein and add all of the fruit and 4 to 5 cinnamon sticks.

Knockwurst with German Potato Salad (Kartoffeln Salat)

4 Potatoes
1 onion sliced
2 tsp salt
4 slices bacon, diced
2 tbs flour
2 tbs sugar
1 tsp dry mustard
1/4 tsp pepper
1/3 cup vinegar
2/3 cup water
1/2 tsp celery seed
4 knockwurst
1 tsp finely chopped parsley

Peel and slice potatoes.  Combine with onions in a slow pot.  Sprinkle 1 tsp salt.  Cover with water and cook for 5 to 6 hours on low.  Drain.  Cook bacon - stir in flour, sugar, mustard, 1 tsp salt and pepper.  Mix well  Add vinegar, 2/3 cup water and celery seed.  Cook for several minutes until mixture thickens.  Pour over cooked potatoes in slow pot ad top with knockwurst.  Cover and cook on high for 45 minutes.  Sprinkle with parsley and serve!

Cream of Celery Soup

3 tbs butter
6 stalks of celery
1 onion
3 medium potatoes, cubed
4 cups chicken/vegetable broth
1/2 cup milk
3 tsp olive oil
Pinch of thyme
1/4 tsp Ms Dash

In a pot melt the butter and add chopped up celery and onion.  Cover and cook over low heat for 10 minutes or until celery is tender.  Mix in potatoes with chicken or vegetable broth, thyme, and cook over low heat for 45 minutes or until potatoes are soft.  Add milk and then puree the mixture (use a food processor or chop-up by hand)

Breakfast Bundt

2 cans of cinnamon rolls - dairy case
1 pkg. of sausage links
1 can apple pie filling
1 tsp Vanilla
Confectionary sugar
Syrup

Warm oven to 350.
Spray the bundt cake shell with Pam.  Line the bottom with the first can of the cinnamon rolls, pressing them together to form a seal at the bottom and up the sides as evenly as possible.  Set aside the topping that came with the rolls.
Cook the sausage links in some butter and cut them into small 1/2 inch bite size pieces.  Once cooked add the apple pie filling and the teaspoon of vanilla then warm and mix together.
Pour the mixture into the bundt cakeOpen the second cinnamon roll canister and cover the mixture, sealing it best as possible.  Once again keep the topping aside.

Bake for 35 minutes, slice and serve with warm maple syrup and confectionary sugar sprinkled on top.  Cover leftovers with topping, allow to cool, wrap separately so they can be reheated individually later.

Roasted tomato and feta bruschetta

Ingredients:

An Italian loaf or two smaller baguettes

Three tomatoes - chopped

Olive Oil

Garlic salt

Italian seasoning

Crumbled feta 8 oz (or blue cheese)

Pre-heat oven to 400 degrees

Place the diced tomatoes sprinkled with olive oil and italian seasoning on a cookie sheet and place in the oven for 6 minutes

Slice the italian loaf or baguettes lengthwise and drizzle olive oil down the centers.  Toast in the oven for about 2 minutes.  Fill the breads with the tomatoes then the cheese.  Put them back in the oven turn the oven on broil -- keep an eye on them because it should not take longer than 5 minutes -- to much time and they will burn.

Slice diagonally and serve.

Red Cabbage - old recipe - Gail Bauernfeind Temple submission

ingrediences: one head read cabbage  core removed cut into strips
                    one to two red onions , peeled ,sliced
                    2 granny apples peeled ,sliced
                    balsamic vinegar about 1/2 cup
                    bacon grease from cooked bacon 3 to 4tlbs
                    cooked bacon crumbled
                    have a can of beef broth handy in case you need to add more liquid.
                    2 pinches sugar
cut up cabbage,onions, apples, cook bacon
add bacon grease to heated large frying pan
add cabbage to grease move around to cover all cabbage.
sprinkle sugar ( makes the cabbage stay bright colored)
add onions again move around.
add apples
add vingar
add course ground pepper if wanted
saute on medium heat about 3 mins.
cover and simmer on low heat (keep watching so it doesn't loose liquid) for about 10 mins at most
should be done a little crispy and still cooked.

just before serving sprinkle crushed bacon on top(DO NOT USE BACON BITS IN THE JAR)

Sauerbraten - Courtesy of cousin Gail -- Bauernfeind recipe original!

Sauerbraten: ingrediences : chuck roast 4-5 lbs (serves 4-6)
pickling spices (find in any spice shelf )
cheese cloth (find in baking isle)
one large onion quartered skin on
apple cider vineger(large)
bacon grease(cook lb for later save grease)
flour (enough to lightly flour meat)
salt and pepper

In a large bowl add meat, onion, and pickling spice which is wrapped in cheese cloth ans tied with string. cover and place in fridge for 1,2,or 3 days. Depending how sour you want it.(Grandma B did for three days ) (my mother did for 1 or 2 days).
Remove from fridge when ready.
Rinse meat and pat dry on all sides , lightly flour on all sides
heat bacon grease in large pot ( use wooden spoon handle end to ck if hot enough, if ready the grease will bubble around spoon)3 tbl spoons.
Place meat into grease and brown meat on all sides. about 10 mins on all sides. remove meat to plate . Pour off about 1 tbl spoon of grease. Add vinegar to pot and scrape up brown meat drippings. add meat. Be sure to remove onion and spices.
Bring to boil then reduce to low heat. Cover. Cook on low for 4 hrs, checking occasionally with fork for tenderness.
This is no more then making a pot roast.
When the meat is falling apart, remove to platter.

Gravy: ingredience : box of ginger snaps

once meat is removed take two hand fulls of ginger snaps and add them to vinegar left(sometimes you have to add more vinegar and some beef broth. It will get real thick real fast so watch it and add more liquid to the consistancy of your liking. add salt and pepper to taste.

put gravy in gravy boat or bowl so all can take as much as they want on their meat and pot balls.

Fresh Snap Green Beans

2 lbs fresh french green beans
1 package of liquid chicken broth
1 tsp of bacon fat
1 tsp black pepper
1 cup chopped onion

"Snap" the beans -- i.e., pick the ends off the beans, break the beans in half and toss in a colander and rinse.  Combine all ingredients, bring to a boil, and simmer for 45 minutes or until soft enough for your taste.

Blackberry Chicken

1 1/2 pounds of boned chicken breast
Steak Seasoning
Cooking spray
1/4 cup strawberry or blackberry preserves
1 tablespoon soy sauce
1 tablespoon lemon juice
1 cup fresh blackberries

Place chicken on sprayed foil and spray chicken with oil spray.  Sprinkle the steak seasoning rub on bot sides of the chicken and cook in a small oven.  Cover lightly with the foil and cook for 30 minutes at 350 then flip the chicken.  Use a meat thermometer to make sure chicken is cooked before removing from the oven.  Once done, on a small sauce pan combine the lemon juice, soy sauce, and preserves in a sprayed with cooking oil non-stick pan and cook until the mixture mixes together and bubbles for about a minute.  Use this sauce to cover chicken then put the blackberries on top and serve

"Yankee" Crispy Chicken Salad

While this picture is a chicken salad, it not exactly this one.  Monica discovered a variation of this salad in "Yankee" magazine and we sort of "tweaked" it to the recipe below.  Despite some of the things in it you may never have heard of, try it - it's great!

5 scallions chopped
1 bag of salad topping, the kind with mostly nuts
2 cups of instant brown rice
1 small fennel bulb, core removed, sliced thinly
1 granny smith apple, peeled and thinly sliced
1 clove garlic thinly sliced
Garlic salt
1 fresh lemon
5 tablespoons extra virgin olive oil (extra virgin is cold pressed and better for you)
1/3 cup of fresh parsley -- finely chopped. (First cut the stems off -- I know it is tedious but necessary)
Regular black pepper
3 pounds of skinless boneless chicken - cut into chunks

Bake the chicken and sprinkle garlic salt, pepper, and chicken rub on both sides.  Prepare the brown rice and when it is done, put a few pats of butter in the bottom of the pot and the thinly sliced garlic clove in the bottom and cook until the garlic turns brown, mixing it all into the rice.

Once both the chicken and rice are done, put olive oil in the bottom of a large salad bowl, cut the lemon in half and squeeze the juice into the oil and sprinkle with a teaspoon of garlic salt.  Throw everything into the bowl and mix it all up.  Serve immediately -- serves 6.  High in protein.

Family Pizza

Family Pizza night was always a favorite for many years -- too many years I guess now that I look back.  But this pizza recipe is as close to the original as I can come.  I hope you enjoy ...

For two pizzas, 18 inch pan with holes in the bottom

Three packages of pizza dough mix
Bisquick
Olive oil
Jar of pizza sauce - glass jar better taste
Sugar
One 8 oz, one 16 oz package of good quality mozzarella cheese.  Not store variety, the fresher the better.  It is the cheese and the crust that are the secrets to a good pizza.
Italian seasoning
Garlic salt
Pepperoni -- the packaged stuff is OK but not as tastly as the fresh pepperoni in the deli.  If not that then get the roll you slice yourself, it will be tastier than the pre-sliced, non-refrigerated pepperoni

Two medium to large size bowls.

Here's a "how-to" video on making this pizza.  Family Pizza Night

In each bowl put one package of the pre-mix dough and split the third between the two.  Use the appropriate amount of warm water for the two then add one third of a cup more water to the mixture and stir.  Use the bisquick to add to the mixture until it shapes into a ball that is not sticking to the sides of the bowl.  Then cover each bowl with a towel and sit on top of the stove as the stove pre-heats to 425 degrees.
Once 30 to 45 minutes has passed its time to spread the dough on to the pizza pans.  First you need to make a choice - do you want to use more Bisquick and rolling pin to spread the dough out or use olive oil to spread out the dough by hand.  Either way once you've managed to spread the dough and filled the pizza pan, sit it in the oven and bake it until the bottom of the dough turns a light brown.
Take the pan and dough out and spread light layer of sauce on the dough and sprinkle with about a tablespoon of sugar.  On top of this having taken both bags of cheese and combined them, spread half the cheese on one and half on the other.  Top with some Italian seasoning and the pizza is ready for whatever topping you like to include the peperoni.
Bake for about 25 minutes -- really depends on how much "stuff" you put on the top of the pizza.

Variations:
Use white sauce instead of pizza sauce, found in the same section as spaghetti sauce in the grocery.
Make your own pizza dough - make the dough thiner and it will be crispier!
Use gluten free flour and gluten free ingredients -- the crust will brown quicker so make sure you watch it and reduce the oven temperature just a bit.

Beef and Broccoli with Rice

1 and a half pounds beef skirt steak - or similar

12 oz broccoli florets

1 onion

1 medium red bell pepper

4 tablespoons of minced garlic

1 tablespoon ginger spice paste

1 cup frozen green peas

2 cups of instant rice

1 egg

2 cups of chicken broth

5 tablespoons Soy Sauce

1 tablespoon Canola oil

2 tablespoons sugar

1 tablespoon corn starch

1/4 teaspoon red pepper flakes

2 tablespoons wine

Make rice first. In a large saute pan combine 1 and 3/4 cups of chicken broth, 3 tablespoons soy sauce, 1 tablespoon minced garlic, and bring to a boil. Meanwhile slice half and onion and chop. Cut 1/2 of pepper up in thin slices. Combine 2 cups of rice, bring to a boil then reduce and cover for 5 minutes. Make a small bowl in the middle of the rice and place the rice back on a medium burner. crack egg in the middle and stir -- as it cooks keep stirring as scrambled eggs and continue to mix into the rice. Remove from heat and add onion, pepper, and peas. Stir, cover, and set aside.

In skillet put oil and then the beef sliced into 1/4 inch wide slivers. Add 3 tablespoons of minced garlic and ginger paste and brown the meat. Meanwhile microwave broccoli florets to a desired degree of softness. In a small bowl combine the remaining ingredients except the broccoli. Once beef is brown pour the ingredients including the broccoli into the saute pan and bring to a boil - stir and reduce the burner to the lowest setting. Cover. Open rice container, stir and serve as the base on a plate. On top of that goes the beef mixture. Serve.

Italian Scrambled Eggs

1 egg

PAM

Italian seasoning

Garlic salt

half and half or milk

Mozzarella stick/slices

Spray a small stick-free pan with PAM.  Scramble the egg and add Italian seasoning, half and half, cheese, and garlic salt.  Pour into pan and cook on medium heat until eggs are ready.  Great with Italian sausage.

French's crispy Onion Chicken

2 cups of French's Onions

2 tbsp flour

4 boneless skinless chicken

1 egg beaten

1 bag mexican corn

Cook frozen mexican corn in microwave

Crush onions and mix with flour in a large plastic bag

Dip chicken in egg and then into bag with onion crumbs

Bake at 400 degrees for 20 minutes or until chicken is throughly cooked.

Chicken Pesto Pizza - low cal high protein per serving

1 loaf of frozen bread dough thawed

1 egg white beaten

1/2 pound of skinless boneless chicken cut into 1/2 inch pieces

1 onion sliced

1 small yellow pepper julienned

1/4 tsp lemon pepper seasoning

1 tbsp olive oil

1/4 cup prepared pesto

3 plum tomatoes thinly sliced

3/4 cup shredded mozzarella cheese

Spread dough on a pizza pan and prick with fork.  Brush egg white over pizza - bake at 400 degrees for 12 to 15 minutes until browned. 

In a skillet saute chicken, onion, and yellow pepper until chicken is cooked - drain.

Spread pesto over crust then add chicken, tomatoes, and then cheese.  Bake for 15 minutes.

Mahi with Spinach

1 lemon

1 onion

3 slices bacon

4 mahi steaks

1/4 tsp garlic salt

1/4 tsp pepper

Cut lemon in half and set aside.  Slice onion into thin slivers

Heat a non-stick saute pan - cut bacon into 1/4 inch pieces and combine with onion and saute in pan for about 5 minutes -- until onions are soft.  Meanwhile coat the fish with the salt and pepper - once onion/bacon saute is ready place fish on top of the mixture.  Squeeze lemon over fish cover and reduce heat.  Cook for approximately 10 minutes or until fish begins to flake apart.  Remove fish and using a spatula with holes in it remove the onion/bacon mixture without the liquid and place on top of the fish and serve.

1 bag of frozen spinach

1 egg

2 pats of butter

Cook spinach in microwave as fish cooks - about 20 minutes.  Once cooked throughly drain and place butter in bottom of bowl and return to microwave for 30 seconds on high.  Remove and stir making a well in the center - crack egg and stir egg until scrambled in the middle of this bowl of spinach.  Once mixed then mix with the spinach until it is mixed throughout.  Return to microwave and cook on high for 2 minutes.  Spinach is now ready to be served with the fish

Chili Chicken Chipotle

1 tbsp olive oil

4 boneless/skinless chicken breasts (or 8 thighs)

3/4 tsp garlic salt

3/4 tsp garlic pepper

1 tsp chipotle chile powder

1/2 tsp ground oregano leaves

2 garlic cloves slivered

1/2 cup canned tomatoes

1 cup frozen corn

2 scallions thinly sliced.

In a non-skillet heat oil -- season chicken with 1/2 tsp salt,  1/2 tsp chipotle power, and 1/4 tsp oregano.  Saute chicken about 5 minutes until brown on one side.  Flip chicken, add garlic to pan and cook for a minute.  Combine tomatoes, 1/3 cup of water, remaining salt, chipotle powder, and oregano in a bowl.  Once mixed then add to chicken and bring to a boil.  Simmer uncovered until chicken is done.  Add corn and scallions then cook for 5 more minutes covered.