Green Beans and Feta Salad

2 lb fresh green beans, trimmed
1/2 cup prepared Good Seasons Italian Salad Dressing
1/4 cup Feta Cheese
1/4 cup chopped red onion

Cook beans in boiling water 7 minutes or until crisp-tender. Drain; rinse with cold water.
Place beans in large bowl. Add remaining ingredients; toss to coat.
Serve immediately. Or, cover and refrigerate several hours or until chilled

> GRILLLED BRUSCHETTA CHICKEN
> 1/3 c. Sun-dried tomato vinaigrette dressing, divided
> 4 small boneless skinless chicken breasts
> 1 medium tomato, finely chopped
>1 c. shredded mozzarella cheese
> 1/8 c. chopped fresh basil or 1 tsp. dried basil leaves (I like fresh the best)
>
> Place large sheet of heavy-duty foil over half of grill grate; preheat grill
> to medium heat. Pour 2 Tbsp. of the dressing over the chicken in a resealable
> plastic bag; seal bag. Turn bag over several times to evenly coat chicken
> with the dressing. Refrigerate 10 minutes to marinate. Remove chicken from
> marinade; discard bag and marinade.
> Grill chicken on uncovered side of grill 6 min. Meanwhile, combine tomatoes,
> cheese, basil and remaining 2 Tbsp. dressing.
> Turn chicken over; place, cooked-side up, on foil on the grill. Top evenly
> with tomato mixture. Close lid. Grill an additional 8 min. or until chicken
> is cooked through.

Peach ice cream

Peach Ice Cream

6 eggs beaten
3 1/2 cups sugar
10 peaches chopped
4 cups heavy cream
2 cups 1/2 & 1/2
2 tsp vanilla
3/4 tsp salt

Mix together and put in maker as directed.

Chocolate Ice cream

Chocolate Ice Cream
>> Yield: 1 quart
>>
>> 8 ounces bittersweet chocolate
>> 1 1/2 cups whole milk
>> 1 1/2 cups heavy cream
>> 3/4 cup granulated white sugar, (5 1/4 ounces)
>> 4 large egg yolks
>> 1 teaspoon vanilla extract
>>
>> Directions:
>>
>> 1. In a medium heatproof bowl set over a pan of almost-simmering
>> water, melt the chocolate, stirring occasionally, until smooth. Set
>> aside to cool.
>>
>> 2. Meanwhile, position a strainer over a medium bowl set in a larger
>> bowl containing ice water. Heat the milk, cream, and 1/2 cup of the
>> sugar in a medium saucepan over medium heat, stirring occasionally to
>> dissolve the sugar, until steam appears and the milk is warm (about
>> 175 degrees), about 5 minutes. While the milk is heating, beat the
>> yolks and remaining 1/4 cup sugar in a medium bowl until combined and
>> pale yellow. Add the melted chocolate and beat until fully
>> incorporated.
>>
>> 3. Whisk half the warm milk mixture into the beaten yolks, 1/2 cup at
>> a time, until combined. Whisk the milk-yolk mixture into the warm
>> milk
>> in the saucepan; set the saucepan over medium heat and cook, stirring
>> constantly with a wooden spoon until steam appears, foam subsides,
>> and
>> the mixture is slightly thickened or an instant-read thermometer
>> registers 180 to 185 degrees. (Do not boil the mixture, or the eggs
>> will curdle.) Immediately strain the custard into the bowl set in the
>> ice bath; cool the custard to room temperature, stirring it
>> occasionally to help it cool. Stir in the vanilla, then cover and
>> refrigerate until an instant-read thermometer registers 40 degrees or
>> lower, at least 3 hours or up to 24 hours.
>>
>> 4. Pour the custard into the ice cream machine canister and churn,
>> following the manufacturer’s instructions, until the mixture
>> resembles
>> soft-serve ice cream. Transfer the ice cream to an airtight
>> container,
>> press plastic wrap flush against the surface, cover the container,
>> and
>> freeze the ice cream until firm, at least 2 hours. (The ice cream
>> will
>> keep for up to 2 days.)
>>
>> Judging Custard
>> Custard is thick enough when a line drawn through it on the back of a
>> spoon holds for several seconds.
>>
>> Notes:
>>
>> My favorite high-quality bittersweet chocolate is Callebaut from
>> Belgium.

Calender 2009

January: Soup/Stephanie
February: Decadent Dishes/Amber and Britney
March: Thai/ Bridgette
April: Mexican/ Mindy and Kelly
May: Salad and sammys/ Kelly Jeppson?
June: BBQ/ Wendy
July: Ice cream/ Tee
August: Garden Fresh/ Tee
September: Italian/ Monica
October: Halloween everything/ Sherrie
November: Appetizers
December: Breakfast & Brunch

Wheat Bread

3 1/2 cup flour
1/3 cup gluten
1 T + 3/4 tsp yeast
2 1/2 cup hot water
Mix together 1 minute; cover, let rest 10 minutes

Add:
1/3 cup oil
1/3 cup honey
1 T salt
1 T + 3/4 tsp lemon juice
2 1/2 cup flour

Mix 10 minutes. Heat oven 350* for 1 minute, put bread in oven; let rise 30
minutes.

Put into 2 loaf pans - I let rise until bread is over the pan.

Cook for 30 minutes at 350*. Butter top when finished if you like.