Preparation time: 30 min.
Rising time: 30 min.
Baking time: 25 to 30 min.
Oven temperature: 300°F
These bread sticks are a flavorful and crunchy addition to meals. If you wish, you can form them into words to suit the occasion, such as “Happy Birthday,” “Good Luck,” “Bon Voyage,” or “Congratulations.”
For 18 sticks you will need:
2 pkgs. active dry yeast
1 Tbsp. sugar
1 1/2 cups warm water (105°F to 115°F)
1/4 cup oil
1/2 cup shredded cheese
3 to 3/12 cups all-purpose flour
2 tsp. salt
1 egg white beaten with 1 Tbsp. water
Sesame or poppy seeds
1. Dissolve yeast with sugar in warm water. Let stand 5 min. Add oil. Add cheese.
2. Stir in 1 cup of the flour mixture and salt, mixing well. Add remaining flour 1/2 cup at a time until dough is spongy.
3. Knead on lightly floured surface until dough is smooth and satiny. Cover. Let rest 5 min.
4. Shape dough into an 18-inch roll. Cut into 1-inch pieces. Let dough rest 5 min. longer.
5. Roll each piece into a bread stick, using your palms to stretch dough. Brush with egg white-water mixture.
6. Roll in sesame or poppy seeds. Place on greased baking sheets about 1-inch apart. Sprinkle with salt. Let rise about 30 min. until puffy.
7. Bake at 300°F for 25 to 30 min. until golden brown and crisp.
Good served with: Soups, stews or salads. Or with cocktails as a change from crackers.
Tips: Place seeds on waxed paper and roll breadsticks in them. This procedure will keep more seeds on the sticks and fewer on the baking sheets. Refrigerate bread sticks in airtight containers to preserve crispness. Heat before serving.
©MCMLXXXIV My Great Recipes. All Rights Reserved. Printed In Holland
1 1/2 cups sliced bananas
1 can (14 ounces) pineapple chunks, drained
1 can (1 pound) salmon, drained and flaked
3/4 cup diced celery
3 tablespoons finely chopped sweet pickles
1 1/2 teaspoons salt
2 tablespoons mayonnaise
2 tablespoons prepared mustard
Combine bananas and pineapple. Add flaked salmon, celery, pickles and salt. Combine mayonnaise and mustard in another bowl; add to salmon-banana mixture and toss lightly to mix. Serve on crisp salad greens. Makes 6 servings.
Combine cold, diced cooked chicken, chopped celery, diced green pepper and large chunks of ripe banana. Season to taste with salt. Moisten slightly with mayonnaise or salad dressing. Turn into a large salad bowl lined with crisp lettuce or other salad greens. Sprinkle top generously with slivered almonds and well-drained capers.
Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc., New York
2 1/2- to 3-pound broiler-fryer chicken cut up
1 teaspoon salt
About 5 cups water
2 cans (4 ounces each) mushroom stems and pieces (with liquid)
6 green onions (with tops), finely chopped (about 3/4 cup)
2 large carrots, cut diagonally (about 1 1/2 cups)
1/4 cup soy sauce
1 tablespoon sugar
1 tablespoon dry sherry
1 teaspoon crushed gingerroot*
3 1/2 ounces uncooked vermicelli
Heat chicken, salt and enough water to cover chicken to boiling in Dutch oven; reduce heat. Cover and simmer about 40 minutes.
Cool chicken and broth quickly. Remove chicken from broth; refrigerate broth. Remove skin and ones from chicken; cut chicken into bite-sized pieces. Skim fat from broth.
Place chicken pieces, broth and remaining ingredients except vermicelli in Dutch oven. Heat to boiling; reduce heat. Simmer uncovered until carrots are crisp-tender, about 20 minutes; remove gingerroot. Stir in vermicelli. Simmer uncovered until vermicelli is tender, about 5 minutes. 10 servings.
*1/2 teaspoon ground ginger can be substituted for the gingerroot.
© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.
3 tablespoons oil
1/2 cup bamboo shoots
1/2 cup water chestnuts, sliced
1/2 cup celery, sliced
1 cup mushrooms, sliced
2 cups chicken broth
1/4 teaspoon powdered ginger
3 tablespoons soy sauce
2 cups cooked chicken, cut in strips
2 tablespoons cornstarch
11-ounce can Mandarin oranges, drained and liquid reserved
1/4 cup toasted almonds
Heat oil in skillet and fry vegetables over high heat for 3 to 4 minutes, stir ll the while. Add broth, ginger, soy sauce and chicken; cover and cook 2 minutes. Mix cornstarch with 3 tablespoons of reserved Mandarin orange liquid; add to hot mixture. Cook, stirring until slightly thickened. Add Mandarin oranges and serve with almonds sprinkles on top.
Preparation time: 30 Min
Approximate calories per serving: 285
©1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.