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Lilies from Heaven

Easter Bread

4/30/2012

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I have found a recipe that combines the richness of the Jewish Passover or Seder meal with the blessings of Easter.  May the grace, peace, faith, and love of Christ Jesus inspire you.  He is love!

Easter Bread

Ingredients:
3 cups all purpose flour
1 tablespoon sugar
2 1/4 teaspoons instant yeast
1 1/4 cups very warm water (120-130 C)
2 tablespoons chopped fresh parsley
2 tablespoons vegetable oil
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1/2 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves
butter or margarirne, softened, if desired

1. Grease bottom and sides of loaf pan, 8 1/2 X 4 1/2 X 2 1/2 or 9 X 5 X3 inches with vegetable oil.

2.  Mix two cups of the flour, sugar, salt and yeast in a large bowl.  Add water, parsley, oil, rosemary, and thyme.  Beat with an electric mixer on low speed for one minute, scraping the bowl frequently.  Beat again on medium speed for one minute, scraping the bowl frequently.  Stir in remaining cup of flour until smooth.

3. Spread batter evenly in pan and at into shape with floured hands.  Cover loosely with plastic wrap and let it rise in warm place about 40 minutes or until double.

4. Heat oven to 375 F/190 C

5. Bake 45-50 minutes or until loaf sounds hollow when tapped.  Let cool a little.
Brush top of loaf with butter and sprinkle with additional chopped fresh herbs if desired.  Let the bread cool before you eat it!

 


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Oven Fried Chicken

4/30/2012

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I am including this recipe in honor of my father's visit to South Korea.  He doesn't eat onions and this is a lovely tasting chicken that anyone can eat.
Picture
Oven Fried Chicken

Ingredients:

1 beaten egg
2 tablespoons milk
1 1/4 cups finely crushed saltine crackers or rich round crackers
1 teaspoon dried thyme, crushed
1/2 teaspoon paprika
1/8 teaspoon black pepper
2 1/2 to 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
3 tablespoons vegetable oil


1. In a small bowl, combine egg and milk.  In another shallow dish combine crushed crackers, thyme, paprika, and pepper.  Set aside.

2. Skin chicken.  Dip chicken pieces, one at a time, into egg mixture, and then coat with the crumb mixture.

3. In a baking pan, arrange the chicken, bone side down, so the pieces aren't touching.  Drizzle the chicken with the vegetable oil.

4. Bake, uncovered, in a 375 F/190 C oven for 45 to 55 minutes or until chicken is no longer pink.  Do not turn chicken pieces while baking. 
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Easter Bread

4/9/2012

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Picture
This recipe is in honor of Passover and Easter.  It is a nice bread that is not as sweet as Easter bread and does not have the unleavened bread taste eaten at Passover or Seder meals.
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Eggplant - A Misunderstood Vegetable (continued)

4/1/2012

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This is the last eggplant dish for the time of Lent.  Hopefully, you have seen the beauty of this vegetable by now.  If you haven't, here is a recipe for stuffed baby eggplants.  It is reminiscent of stuffed tomatoes and easily modified.  Please comment and tell me what you think.

Stuffed Baby Eggplants (serves 4)

Ingredients:

8 small eggplants (about 3 ounces each) 4-5 inches long
Peanut or canola oil
3 tablespoons olive oil
1/2 large onion finely chopped
2 teaspoons peeled and finely chopped garlic
2 large tomatoes peeled and finely chopped
1 teaspoon salt
Freshly ground pepper
4 tablespoons finely chopped parsley

1. Preheat the oven to 350 F/175 C.

2. Peel 3 strips about 1/3 inch wide down each eggplant so they have a stripped appearance.  Rub generously with oil and salt and place in a baking dish.  Cover with a lid or foil and bake for 1 hour or until softened and cooked through.

3. While the eggplants are baking, make the filling.  Put the olive oil in a frying pan and set over medium heat.  When hot, put in the onion and garlic.  Stir and cook for about 4 minutes until the garlic and onion have softened.  

4. Put in the tomatoes, salt, and pepper to taste.  Stir and bring to a simmer.  Turn the heat down to low and simmer gently for 7 to 8 minutes until the tomatoes have softened and the liquid has thickened.  Add the parsley, stir once, and turn off the heat.

5. Remove the eggplants from the oven and arrange prettily in a serving dish.  When cooled a bit, cut a pocket in each eggplant this way: starting 1/4 inch from the top, cut a long slit that stops 1/4 inch from the bottom.  The slit should be deep but not go all the way through.  To widen the slit, push the eggplant very gently from the top and the bottom towards the center.  

6. Ladle 1/8 of the filling into each pocket.  Serve hot or chilled.

7.  Enjoy.
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    Storyteller,
    Glory Seeker,
    ​Grace Dweller,
    English Teacher.

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