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Mar 24, 2010

Whole Wheat Irish Bread Recipe


4 1/2 cups whole wheat flour

1 cup white flour

1 teaspoon salt

1 teaspoon baking soda

1/3 cup oatmeal

2 1/2 cups buttermilk


Preheat oven to 425° F.

Sift all dry ingredients together. Make a well in the center and pour in buttermilk and stir until soft dough forms. Turn on a floured surface and knead lightly to form a circle about 15 in. in diameter. Cut a deep cross into the dough with a sharp knife.

Place on a buttered baking dish and bake on middle oven rack for 15 minutes. Then reduce oven temperature to 350° F and bake for another 25 minutes until rich and crusty.

Cool on a wire rack before serving.
Hawaiian Pork Roast

1 (3-4 pound) boneless pork shoulder roast, trimmed

4 teaspoons Liquid Smoke

4 teaspoons soy sauce

2 unpeeled ripe bananas

1/2 cup water

Place roast on a 22 x 18-inch piece of heavy-duty foil; sprinkle with the liquid smoke and soy sauce. Wash bananas and place at the base of each side of the roast. Pull sides of foil up around meat; add water. Seal foil tightly; wrap again with another large piece of foil. Place in a shallow baking pan; refrigerate overnight, turning several times. Place foil wrapped meat in a roasting pan. Bake at 400 degrees F for 1 hour. Reduce heat to 325 degrees F; continue baking for 3 1/2 hours. Drain; discard bananas and liquid. Shred meat with a fork.
Fabulous Chili

1 lb. ground beef

1/2 to 1 lb. bacon, chopped

1 onion, chopped

1 green pepper, chopped

2 16-oz. cans dark red kidney beans, drained and rinsed

16-oz. can light red kidney beans, drained and rinsed

16-oz. can pinto beans

16-oz. can pork & beans

15-1/2 oz. can Sloppy Joe mix

14-1/2 oz. can diced tomatoes, drained and juice reserved

1/4 to 1/2 c. brown sugar, packed

salt, pepper and chili powder to taste

Brown ground beef and bacon with onion and green pepper; drain. Combine all ingredients in a slow cooker, using half of reserved tomato juice. Cover and cook on high setting until chili begins to simmer, about one hour. Reduce to low setting; continue to simmer for 2 to 4 hours. If more liquid is needed, use remaining tomato juice. Serves 6 to 8.
Batter-Topped Chicken Pie

9-inch pie crust

2 c. cooked chicken, chopped

15-oz. can mixed vegetables, drained

10-3/4 oz. can cream of chicken & herbs soup

salt and pepper to taste

1/2 c. all-purpose flour

1/2 c. butter, melted

1/2 c. milk

Press pie crust into a greased 9" glass pie plate and set aside. In a bowl, mix chicken, vegetables, soup, salt and pepper. Spoon mixture into crust and smooth out surface. Whisk together remaining ingredients to make a very thin batter. Pour batter over filling. Bake at 350 degrees for one hour, or until golden and bubbly. Makes 6 servings.
Hawaiian Kielbasa

3 lbs. Kielbasa, sliced into 2-inch chunks

15-1/4 oz. can crushed pineapple

18-oz. bottle barbecue sauce

1/2 c. brown sugar, packed

1 T. ground ginger

1 t. onion powder

1 t. garlic powder

Combine all ingredients in a slow cooker. Mix well. Cover and cook on low setting for about 2 hours, until warmed through, or on high setting for about 30 minutes. Makes 10 to 15 servings.