When we were recently in Mexico on vacation, I fell in love with the Mexican Sweet Bread they serve at many of the restaurants.
When I got home, my mission was to find a recipe in one of my books, and I did. I found a great recipe that was much like they served in Mexico. Best of all, this recipe is so easy as it is made in the bread machine.
Bread Machine Sweet Bread
1 cup milk
4 tablespoons butter/margarine
1 teaspoon salt
1/4 cup sugar
3 cups bread flour
2 teaspoons yeast
Mix all ingredients in the bread machine in the order given. Bake according to bread machine directions.
2 cups dried lentils
2 quarts water
1 ham bone or smoke neck bones
2 large carrots, chopped
2 stalks celery and leaves, chopped
1 bay leaf
2 garlic cloves, peeled and quartered
6 good grinds of fresh pepper
1 teaspoon salt
1/2 pound kielbasa sausage, diced
Wash lentils and pick over. Drain. Put in large kettle with remaining ingredients except sausage. Bring soup to a boil, reduce heat and simmer for 1 1/2 hours. Meanwhile, during last 10 minutes of cooking hour dice sausage and saute in skillet in a little heated oil until golden brown on all sides. Remove ham bone and bay leaf from soup. Garnish each serving with diced cooked sausage. Serves 8. For thinner soup, add additional 2 cups of water.
Crock Pot Chicken in Mushroom Gravy
3 whole chicken breasts, halved
1/4 cup dry white wine or chicken broth
1 can cream of chicken soup
1 4-ounce can mushrooms, sliced
Salt and pepper
Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot.
GARY'S TIP: When a recipe calls for honey, molasses or corn syrup, first spray the measuring cup with nonstick cooking spray. The sticky liquid will slide out of the cup with ease.
FOOD FOR THOUGHT: If the world seems cold, try kindling fires to warm it.
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