Pita Toast Triangles

I like stuff you can make beforehand. This is one of those recipes. They even freeze well.

Pita Toast Triangles

Pita rounds, separated at the edges with a serrated knife.

Melted butter – brush on the inside of the rounds

Parmesan or Romano cheese – sprinkled on top

Herbs (basil, dill, marjoram or thyme) – sprinkled on top

Cut into 8 wedges, place on baking sheet and bake at 400° for 6-8 minutes or until golden brown.

Tips:   - Easy to make beforehand. Just store in air-tight container and reheat before serving.

Buttermilk Pancakes

This is one of my mother's recipes and is quite easy.

Buttermilk Pancakes

Combine and sift:

1 Cup flour

1 tsp sugar

½ tsp salt

¾ tsp baking powder

½ tsp baking soda

Beat one egg until light. Add 1 cup buttermilk. Stir in dry ingredients quickly. Add 2 TBS melted butter.

Makes about 10, 4-inch pancakes.

Tips

            - the dry buttermilk is fine, but not quite like the real stuff.

Oatmeal Bread

I have no idea where I got this recipe but it's an easy bread to make as there's no kneading!

Oatmeal Bread

2 Cups boiling water

1 Cup oatmeal

1 cake compressed yeast or dry yeast

½ Cup warm water

½ cup sugar or molasses

5-5 ½ Cups sifted flour

1 TBS salt

3 TBS butter or margarine, softened

Pour boiling water over oatmeal. Stir and allow to cool.

Mix yeast, warm water, ¼ cup sugar (or molasses) and ½ cup flour. Beat until smooth. Proof until light and bubbly. Stir in oatmeal mixture. Add remaining ¼ cup sugar (or molasses), salt and 2 TBS butter. Stir in remaining flour. Brush dough with butter. Cover and let rise until double in bulk.

Punch down and shape into two loaves. Place in greased and lightly floured 8-inch and. Brush top with remaining butter. Cover and let rise again until doubled in bulk. Bake in 375° oven for 50-60 minutes.

Tips:

I prefer yeast cakes over dry yeast but that’s just me. I also opt for molasses and butter vs. sugar and margarine.

Chicken Crepes

This is a great way to use left over chicken or turkey. It's very easy to make and freezes well. Get creative and try different variations. Happy Cooking!!!

Chicken Crepes

Serves six

Crepes

1 C. all-purpose flour

¼ tsp baking powder

¼ tsp salt

1 ¼ C. milk

1 egg

1 TBS melted butter

Mix flour, baking powder and salt. Stir in remaining ingredients. Beat with hand mixer until smooth.

Lightly butter 7- or 8-inch skillet; heat over medium heat until bubbly. For each crepe, pour scant ¼ cup of the batter into skillet; immediately  rotate skillet until thin film of batter covers bottom. Cook until light brown. Run wide spatula around edge to loosen; turn and cook other side until light brown. Stack crepes, placing waxed paper or paper towel between each.

Filling

3 TBS margarine or butter

3 TBS flour

½ tsp salt

2 C.  chicken or turkey broth

1 ½ C. finely cut-up cooked chicken or turkey

2/3 C. chopped apple

1 medium stalk celery, chopped (about ½ cup)

2 TBS chopped onion

Prepare crepes; keep covered to prevent them from drying out. Heat margarine over low heat until melted. Blend in flour and salt.  Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Mix chicken, apple, celery, onion and ¾ cup of the thickened broth. Place scant ¼ cup chicken mixture on center of each crepe; roll up. Place crepes seam sides down in ungreased oblong  baking dish, 13 ½ X 9 X 2 inches. Pour remaining broth over crepes. Cook uncovered in 350 degree oven until crepes are hot, about 20 minutes.

Tips - crepes can be made beforehand and even frozen