Onion Bagel

5 3/4 cups flour
3 quarts water
1 tablespoon sugar
Cornmeal to sprinkle baking sheet
1 egg yolk
1 tablespoon water
2 cups warm water
2 packages active dry yeast
3 tablespoons sugar
1/2 cup instant toasted onion
3 teaspoons salt
Bagel Platter
Mix warm water, yeast, 3 tablespoons sugar and instant toasted onion. Let stand 5 minutes, stir in salt.
Gradually mix in 4 cups of flour, beat at medium speed for 5 minutes. With spoon add 1 1/4 cups more flour to make a stiff dough. Turn out on a floured board and knead until smooth and elastic, (about 15 minutes), adding more flour as needed. Dough will be firmer than for most yeast breads. Place in a greased bowl, cover, let rise until almost doubled (about 40 minutes). Knead dough lightly and divide into 12 equal pieces. To shape, knead each piece, forming it into a smooth ball. Holding ball with both hands, poke your thumbs through the center. With one thumb in hole, work around perimeter, shaping bagel like a doughnut 3 to 3 1/2 inches across. Place shaped bagels on lightly floured board, cover lightly and let stand in a warm place for 20 minutes. Heat oven to 400 degrees Bring the 3 quarts of water and 1 tablespoon sugar to boiling in large kettle. Adjust heat to keep it boiling gently. Lightly grease baking sheet and sprinkle with cornmeal. Gently lift one bagel at a time and drop into water, boil about 4 at a time, turning often, for 5 minutes. Lift out with slotted spatula, drain briefly on a towel and place on baking sheet. Brush with glaze made with 1 egg yolk and 1 tablespoon water. Bake 35 - 40 minutes, or until well browned and crusty. Cool on rack

via http://www.jewishrecipes.org/

Suger Bananas

Ingredients:
4 bananas, peeled
sugar
5 tblespoons of melted butter
1 teaspoon curry powder
2 cups smashed corn cereal


Directions
Heat the oven to 450 degrees. Halve the bananas lengthwise, then crosswise. In a bowl, mix the butter and curry powder. Dip the bananas in butter, coat. Roll bananas in the corn cereal; till completely coated and sprinkle with sugar, if desired. Place the banana in a greased baking dish and bake for 10 minutes.

Egg Plant Parmesan

Ingredients
1/2 cup dry white wine
1 tablespoon dried basil
1 tablespoon dried oregano
4 (8-ounce) cans no-salt-added tomato sauce
1 (28-ounce) can no-salt-added whole tomatoes, undrained and chopped
1 (6-ounce) can tomato paste
2 garlic cloves, minced
2 (1-pound) eggplants, cut crosswise into 1/4-inch slices
1/4 cup water
3 egg whites, lightly beaten
1 1/4 cups Italian-seasoned breadcrumbs
1/4 cup grated Parmesan cheese
Vegetable cooking spray
3 cups (12 ounces) shredded part-skim mozzarella cheese
Fresh oregano sprigs (optional)
Preparation
Combine first 7 ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes.

Place eggplant in a large bowl; add water to cover, and let stand 30 minutes. Drain well; blot dry with paper towels. Combine 1/4 cup water and egg whites in a shallow bowl. Combine breadcrumbs and Parmesan cheese; stir well. Dip eggplant in egg white mixture, and dredge in breadcrumb mixture.

Place half of eggplant on a baking sheet coated with cooking spray, and broil 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.

Spread half of tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of eggplant over sauce; top with half of mozzarella cheese. Repeat layers with remaining sauce, eggplant, and cheese.

Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes before serving. Garnish with fresh oregano sprigs, if desired.

German Grandmother's Saurerkraut Ball

Ingredients

3 pounds of pork sausage/1 cup of onions, chopped/4 pounds of sauerkraut, drained and chopped/1/2 cup plain dry bread crumbs /2- 8 oz packages Neufchatel cheese/3 Tbs. parsley/2 tsp dry mustard/1 tsp. garlic powder (or more to taste)/1 tsp. Tony Chachere's Creole Seasoning (or seasoned salt for milder flavor)/1 cup of flour/1 cup of skim milk
pepper (black or red) to taste/For coating:2 1/2 cups flour/2 1/2 cups of bread crumbs
4 eggs beaten with a 2 tbs. water

Peanut Oil for frying

Directions

Brown sausage with onions and drain well. Add rest of ingredients and stir well. Refrigerate until cool. Roll into 1 inch balls. Dip in flour, then egg mixture, and coat with bread crumbs. Fry for 3 minutes or until browned and hot through.

Makes 11 dozen, 1 inch balls. Balls can be reheated on a cookie sheet at 375 degrees for 10 minutes, or microwaved for 30 seconds. Serve with a BBQ sauce for dipping, if desired.

Holes Of a Donut

•a tube of buttermilk biscuits
•oil for frying
•sugar

Pop the tube of biscuits. Cut 1 biscuit in 4 quarters. Roll each quarter to form a ball.
Fry the donut holes in oil until golden brown. About 6-8 minutes or so. You’ll probably have to do this in batches. Drain the excess oil.
Divide the donut holes in half. Add some in the sugar and cinnamon mixture, cover the container, then shake shake shake. Do the same thing with the other half using the sugar mixture.
You can use powdered sugar too if you want. I ran out because I made cupcakes for my son’s school days prior. But yes, that’s an option too.

Product Review Sweet and soar chicken

I will be featuring 3 favorite vegetarian products ever 4-8 weeks

Morning Star Sweet and Soar Chicken
This is a rather new product by Morning star farms. Perfect for lunch, very quick and easy. I love this because Im fond of sweet and sour chicken but found it hard to mock. This product taste exactly like sweet ans soar chicken you would buy at a chinese restraunt. YUM!

www.annies.com

Morningstar corn dogs are so tasty you would swear they where the real thing. And guess what they are coming back

Potato Spinach Casserole

Ingredients
1/4 cup butter
2 tablespoons chopped green onions
2 teaspoons salt
1/4 teaspoon black pepper
1 cup shredded Cheddar cheese to make it vegan use a vegan cheese, Daiya tofutti etc, http://www.daiyafoods.com/
7 large potatoes, peeled and cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream

Directions
For this yummy Turkish breakfast Dish follow these instructions1.Heat oven 400 degrees FGrease a 2 quart casserole dish. 2.Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
3.In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
4.Bake for 15 minutes. Add cheese and bake 5 minutes longer.