Thursday, October 28, 2010

Soft Pretzels

Soft Pretzels

1 ¼ c. warm water

2 T. dry yeast

½ tsp. sugar

3 – 3 ½ c. flour

2 T. water

Egg yolk

Pretzel salt

Dissolve warm water, yeast and sugar. Mix in flour. Knead for 8 minutes. Let rise in a greased bowl until double in size (45 min). Punch down and shape. Brush on egg yolk with 2 T. water. Sprinkle on salt. Place on greased cookie sheet. Let rise until double (20-30 min). Bake at 475° for 10 minutes.

Tuesday, October 19, 2010

Poppy Seed Green Salad

Poppy Seed Green Salad

Iceberg, Romaine, and Red Leaf lettuce, torn in pieces

½ cucumber, sliced

2 cans mandarin oranges, drained (or sliced strawberries)

2 avocados, chopped

¾ C sliced almonds

Red onion rings (optional)

Crisp Chinese noodles

Poppy Seed Dressing

¾ C sugar

1 tsp. salt

1 C salad oil

1 Tbsp. poppy seeds

1 tsp. dry mustard

Dash of onion juice

½ C white vinegar

Mix dressing ingredients until sugar is dissolved, then refrigerate until serving time. Shake well before adding to greens, right before serving.