Jamaican Cherry Ginger Bread
1 cup milk
3 tablespoons butter
2 1/2 teaspoons active dry yeast
1/4 cup firmly packed brown sugar
1/4 cup lime juice
1 teaspoon salt
3 1/4 cups bread flour — divided
2/3 cup toasted coconut
1/2 cup dried tart cherries
1 tablespoon grated lime peel
2 teaspoons minced fresh ginger
OR
3/4 teaspoon ground ginger
Put milk and butter in a medium saucepan; heat until warm (105ş to
115şdegrees). Pour milk mixture into a large mixing bowl. Add yeast; stir
until dissolved. Add brown sugar, lime juice and salt; mix well. Add 2
cups bread flour. Beat on low speed with an electric mixer until flour is
moistened; beat 3 minutes at medium speed. Stir in remaining 1-1/4 cups
bread flour, coconut, dried cherries, lime peel and ginger; mix until
dough pulls cleanly away from sides of bowl.
Knead dough on a lightly floured surface until smooth and elastic, adding
more bread flour, if needed. Place dough in a greased mixing bowl; cover
loosely with plastic wrap and a cloth. Let rise in a warm place (80 to 85
degrees) about 1 hour, or until double in size.
Punch down dough several times to remove all air bubbles. Let rest 15
minutes. Shape into a loaf. Place in a greased 8-1/2 × 4-1/2-inch loaf
pan. Cover; let rise in a warm place 45 to 60 minutes, or until double in
size.
Bake in a preheated 350 degree oven 40 to 50 minutes, or until golden and
loaf sounds hollow when lightly tapped. Remove from pan immediately. Let
cool on a wire rack. Serve warm or at room temperature.
To toast coconut: Spread coconut in an ungreased pan. Bake in a preheated
350ş oven 5 to 7 minutes, stirring occasionally, or until golden brown.
Yield:
“1 loaf”
Per serving: 239 Calories (kcal); 6g Total Fat; (23% calories from fat); 6g Protein; 40g Carbohydrate; 11mg Cholesterol; 222mg Sodium
Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates
SWISS CHICKEN CASSEROLE
* 6 chicken breasts, boneless and skinless
* 6 slices Swiss cheese
* 1 can cream of mushroom soup
* 1/4 cup milk
* 2 cups stuffing mix
* 1/2 cup butter or margarine, melted
Lightly greas Crock Pot or spray with cooking spray. Place chicken breasts in pot. Top with cheese. Combine soup and milk, stirring well. Spoon over cheese; sprinkle with stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 8 to 10 hours or high 4 to 6 hours.
Serves 6.
GREEK STEW
3 pounds of stewing beef
1 1/2 pounds small onions (about 7)
3 cloves garlic, minced
1- 28 oz. can tomatoes
1/2 cup beef stock
1- 5 1/2 oz. can tomato paste
2 TBS red wine vinegar
2 tsp dried oregano
1/2 tsp each salt & pepper
1/2 cup all purpose flour
1/2 cup cold water
1 sweet green pepper, chopped
1/2 cup crumbled feta cheese
2 Tbsp. chopped fresh parsley
Cut beef into 1 inch cubes, trimming off any fat Cut onions into wedges leaving root end intact. Put meat & onions into slow cooker along with garlic & tomatoes. Combine beef stock, vinegar, oregano, salt & pepper and add to slow cooker, stirring gently to blend. Cook on Low for 8-9 hours or High for 6 hours. Add flour & water mixture and chopped green pepper. Cook on high for 15 minutes or until thickened. Serve sprinkled with feta & parsley.
GREEK CHICKEN
6 skinless chicken breasts
1 lg. can tomato sauce
1 sm. can tomato puree
1 can sliced mushrooms
1 can ripe olives
1 tbsp. garlic
1 tbsp. lemon juice
1 tsp. oregano
1 onion, chopped
1/2 c. wine or brandy (optional)
2 c. rice
Salt to taste
Wash and remove fat from chicken. Bake in 350 degree oven for about an hour. Meanwhile, combine all other ingredients except rice). Put chicken and sauce in a slow cooker/Crock Pot on low heat and cook for at least 4 hours to blend flavors. Before serving, cook rice according to directions on box. Serve chicken and sauce over rice.
Serves 6.