Oatmeal Bread

shared by Patty H.  (I have grandchildren here as I post this recipe.  I noticed that we were getting low on bread and that there was some left over oatmeal from breakfast.  Would you believe there is a recipe for that! This is a fantastic way to use up the leftover oatmeal (that no one has touched, of course).  It was a huge hit.

Ingredients:

1/3 c. warm water (115 degrees)

1 Tbs. dry active yeast

1 Tbs. sugar

3/4 c. boiling water

1/4 c. honey

1 Tbs. salt

2 Tbs. shortening (I just used butter)

2 c. old fashioned oats(cooked/leftover)*

3/4 c. ice cold water

1 c. toasted old fashioned oats *

4-5 c. bread flour *

2 c. whole wheat flour

1 egg(beaten for brushing tops)

* note: I didn’t toast the oats and I used all bread flour and it was still great!

Directions:

1.       Toast 1 cup of rolled oats and set aside.

2.       In a small bowl combine warm water, yeast and sugar.  Let stand for 5 minutes.(It should look foamy)

3.       In the bowl of your stand mixer(or a large bowl) cream honey, salt and shortening together.  Slowly add the boiling water until everything is dissolved.

4.       Add leftover oats* and 3/4 c. of the toasted oats(reserve the rest for the tops).

5.       Now add the ice cold water mixing well using the dough hook attachment on your stand mixer or a wooden spoon and a strong arm.

6.       Next add the yeast mixture.

7.       Add whole wheat flour first.  Then add bread flour 1 cup at a time.  Let mixer knead for 3-5 minutes.  The dough will be sticky.

8.       Turn dough out onto a floured surface and knead in as much flour as needed.

9.       Coat the inside of a large bowl with 1 Tbs. of oil.  Place the ball of dough into the bowl cover and let rise for 1 hour or until double in size.

10.   Punch dough down and divide in half.  Shape into loaves and place in loaf pans lined with parchment paper. (I didn't line with parchment paper, I just sprayed the pans) Cover with a tea towel and let rise for 1 more hour.

11.   Preheat oven to 350 degrees.

12.   Gently brush tops with a beaten egg and sprinkle with remaining toasted oats.

13.   Bake for 25-30 minutes or until golden brown.

14.   Place on wire rake to cool BEFORE cutting. (if you can resist that long)

Makes 2 loaves

Mom's Cucumbers

shared by Bethany H.

Ingredients:
3 large cucumbers
1 teaspoon salt
1/4 cup white sugar
1/8 cup water
1/4 cup distilled white vinegar
1/2 teaspoon celery seed
1/4 cup chopped onion

Directions:

1. Peel the cucumbers and slice wafer thin.
2. Sprinkle with salt and let stand 30 minutes.
3. Squeeze cucumbers gently to release moisture.
4. Mix sugar, water, vinegar, celery seed and onion.
5. Add to cucumbers.
6. Mix well.  Refrigerate 1 hour before serving.

Sliced Tomatoes with Fresh Herb Dressing

shared by Bethany H.

Ingredients:
4 large ripe tomatoes, sliced
1/4 cup olive oil
2 T. red wine vinegar
2 T. chopped fresh thyme leaves
2 T. chopped fresh oregano
2 T. chopped fresh parsley
2 T. chopped fresh chives
2 T. minced garlic
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste

Directions:

1. Arrange the tomato slices in a shallow casserole dish.
2. Whisk together all the ingredients EXCEPT the Parmesan cheese.
3. Add salt and pepper to taste
4. Pour herb mixture over the tomatoes, covering evenly.
5. Top with Parmesan cheese.
6. Cover and regrigerate at least 1 hour before serving.

Salsa Fresca

shared by Patty H. (This is an easy salsa recipe to put together and one that we have enjoyed. Dawson (age 8) can consume half a batch by himself. :)
Ingredients:

3 medium vine-ripened tomatoes, finely chopped
1 medium onion, finely chopped
2 cloves garlic, minced (I used dried; 1/4 tsp. = 1 clove)
2 to 3 fresh jalapeño peppers, ribs removed, seeded and finely chopped *
1 Tablespoon olive oil
1 Tablespoon freshly squeezed lime juice
2 Tablespoons chopped fresh cilantro (I used dried, approx. or more, to taste)
salt to taste (I used 3/4 tsp.)

Directions:

In large glass bowl, combine all ingredients and season to taste with salt. Refrigerate for at least one hour.  This will keep for several days covered in the refrigerator.

Makes 2 cups

* Note: I used mild jalapeno peppers from my garden so adjust number used according to the strength of your peppers.

Tex Mex Pasta Salad

shared by Patty H.  (I tried this out on the family this week and it went over well. Dawson even gave it a big "thumbs-up."  It has a unique but very flavorful taste.)

Ingredients:
1/2 of a 16 oz. package of rotini
1 can of black beans, drained and rinsed
1 can of mexicorn, drained
1 cup of raisins
1 cup finely chopped green pepper
1 cup shredded cheese (I used Mexican blend but any flavor would work)
1 cup of mayonnaise (I used Miracle Whip Light)
1/2 cup chunky salsa

Directions:

1.      Cook pasta according to package directions; drain and rinse with cold water.

2.      Make dressing by combining mayonnaise and salsa.

3.      Mix cooked, cooled pasta with remaining ingredients and stir in all but 1/2 cup of the dressing.

4.      The pasta will tend to absorb some of the dressing and the salad will dry out slightly so add the remaining 1/2 cup of dressing just before serving.

5.      Chill both the salad and the reserved dressing until serving time.

Overnight Sausage & Tomato Casserole

shared by Patty H. (I went to a ladies prayer breakfast this morning and tried this new recipe out on them. It turned out to be very tasty.)
Ingredients

1 pound lean bulk sausage
6 slices white bread, cubed
2 tablespoons butter, melted
1 1/2 cups shredded cheese
5 eggs, beaten
2 cups half-and-half
1 teaspoon salt
1 teaspoon dry mustard
1-2 Roma tomatos, sliced thin

Instructions

1. Brown sausage and drain excess fat.
2. Toss bread cubes with melted butter and arrange in greased 9x13-inch baking pan.
3. Top evenly with sausage and cheese.
4. Combine all remaining ingredients and mix well.
5. Pour over casserole dish and add tomato slices to top if desired.
6. Chill overnight.
7. Bake in preheated oven at 350 for 40-50 minutes.

Sweet Dressing

shared by Patty H. (This is a light, sweet lettuce salad dressing that goes nicely with a green salad that contains strawberries.)

3 T. olive oil  (measure the oil first, then the honey in same container; it slides out easier)

2 T. honey * (see comment below)
3 T. apple cider vinegar
1 tsp. Worcestershire sauce
1 tsp. poppy seeds (I often leave them out and it still tastes great!)

Shake together and serve over salad.

* Note: I used Agave Nectar and it was fabulous.  It is easier to pour & mix than honey and it has a sweeter, lighter taste.  I would highly recommend trying in.