#2677 - Italian Cheese Bread

(by Cousin Cathy [Minier] Ulrich)

4 1/2 to 5 1/4 cups flour
1/4 cup white sugar
1 1/2 tsp. salt
2 envelopes active dry yeast
1 cup milk
1 cup water
1/2 cup softened butter
2 beaten eggs
2 TBSP sesame seeds
Filling: 1 cup grated mozzarella cheese; 1/2 tsp. Italian seasoning; 1/4 tsp. garlic powder; 1/4 cup softened butter

In a bowl add 2 1/2 cups flour, white sugar, salt and yeast--stir well. In a saucepan add milk, water and 1/2 cup butter--stir/heat over medium heat until very warm (about 120 degrees). Remove from heat--add hot milk mixture to flour mixture--stir well. Add beaten eggs--stir. Continue adding another 2 cups of flour and mix well until you have a stiff batter. If not stiff enough add a little more flour. Grease a 10" tube cake pan. Sprinkle the sesame seeds into the bottom of the greased tube cake pan. In a small bowl add mozzarella cheese, Italian seasoning, garlic powder and 1/4 cup softened butter--mix well. Press half of the batter into the greased tube cake pan. Spread the mozzarella mixture evenly over the batter (leaving it 1/2" away from the sides of the pan). Press the rest of the dough over the filling. Cover the pan with Saran wrap and a cloth towel. In a large pan add some warm water, then place the tube cake pan in the warm water. Let the dough raise until doubled in size (about 30 minutes). Remove from warm water, remove Saran wrap and cloth and place tube cake pan in the oven. Bake at 350 degrees for 30-40 minutes or until lightly browned. Loosen/remove bread from pan immediately after baking and cool it on a wire rack.

#1612 - Sweet and Sour Sesame Chicken

(by Shirley McNevich)

1 1/2 cups white sugar
8 TBSP Heinz ketchup
1 cup white vinegar
2 TBSP soy sauce
2 tsp. garlic powder
3 boneless/skinless chicken breasts
sesame seeds
canola oil for frying

Place chicken breasts one at a time on a cutting board--salt and pepper both sides of the breast (to your taste), then cut the breast into 1" pieces. Repeat with all chicken breasts--set aside. In a bowl add white sugar and ketchup--stir. Add vinegar, soy sauce and garlic powder--stir until mixed. In a frying pan add some canola oil--fry all of the chicken pieces on both sides until browned. Grease a 9 x 13 glass baking dish. Pour 1/3 of the vinegar mixture on the bottom of the greased baking dish. Place the chicken pieces in a single layer on top of the vinegar mixture. Pour the rest of the vinegar mixture on top of the chicken pieces. Sprinkle sesame seeds on top of the chicken pieces (if you wish). Cover the baking dish with foil and bake at 350 degrees for 45 minutes to 1 hour (or until chicken is done). Serve with cooked rice.

#713- Homemade Bagels

(by Shirley McNevich)

1 1/2 cups warm water
2 TBSP dry yeast
2 TBSP white sugar
2 TBSP salt
4 cups flour
1 TBSP vegetable oil
cornmeal
sesame seeds or poppy seeds
2 TBSP molasses

In a bowl add the warm water, yeast and 1 tsp. of the white sugar and let it sit for 10 minutes after mixed. In a separate bowl add the rest of the white sugar, salt and 2 cups of the flour. Add the yeast mixture to the flour mixture--mix with your hands. Add the rest of the flour and mix with your hands. Knead the dough for a few minutes with your hands. Oil a bowl, set the dough ball in the bottom, cover it with a dish towel and let it rise for 1 hour (dough should be doubled in size). Preheat oven to 425 degrees. Bring a few quarts of water to a slight boil and add the 2 TBSP of molasses. Turn heat back to medium so water stays hot but is no longer in a rolling boil. Divide the dough into 16 dough balls and then let them sit for 5 minutes. Sprinkle alot of cornmeal on cookie sheets. Shape each dough ball into a bagel shape (punch a small hole in the center with your finger). Once you've shaped all the bagels, place 4 at a time into the hot water for 30 seconds, then gently turn each and boil them on the other side for 30 seconds. Place boiled bagels on to the cornmeal powdered baking sheets and continue until all of the bagels have been boiled on both sides. Sprinkle either the sesame seeds or the poppy seeds on top of the bagels. Place the cookie sheets with the bagels into the preheated oven for 15 to 20 minutes
or until light brown. Cool on baking racks.

#496 - Sesame Cheese Bread

(by Shirley McNevich)

3 TBSP sesame seeds
1 egg
1 1/2 cups milk
3 3/4 cups Bisquick
1 cup shredded cheddar cheese
1 TBSP fresh or dried parsley
1/4 tsp. pepper (optional)

Preheat oven to 350 degrees. Grease a 2 qt. casserole dish, and sprinkle sesame seeds on the bottom and sides of the dish (tilt if necessary). In a mixer, beat the egg then add milk, Bisquick, cheese, parsley and pepper--beat at medium speed for 30 seconds. Pour batter into casserole and bake at 350 degrees for 40-45 minutes. Test with a toothpick for doneness. Remove from oven and dump upside down onto a wooden cutting board and remove casserole dish.