Sisyphus Acres

Not a precise measure

1 can red salmon

Mashed potatoes

Pie Crust

Mix mashed potatoes and salmon together, add salt and pepper.  Scoop into pie crust and bake at 350 until crust is golden brown

French Onion Soup

I made some Monday ~ it was so yummy!

First, Sunday I made a very rich beef broth, roasted and boiled down beef bones, with loads of spices and veggies (carrots, garlic, celery, dill, onion, pepper).  Made sure it was good enough to stand on itÂ’s own.

French Onion Soup ~ not exact measure, cuz I hardly ever cook that way (sorry)

Butter

Beef Broth

Onions (enough to give soup body, cuz this is all it will have)

Wine (I use marsala, but most use cooking sherry)

Worcestershire Sauce

Soy Sauce

Spices

In large sauce/soup pot brown a decent amount of butter (about ¼ cup), Add onions and cook down until caramelized, adding about ¼ to ½ cup wine and a splash or two of Worcestershire in the process.  Once the onions are caramelized, add garlic, dill, pepper, and whatever spices you like.  Add the beef broth and bring to a boil.  Add more Worcestershire and Soy to taste (be careful, it can get too salty if you are not careful!).  Simmer for a bit until the favors meld, about ½ to an hour.

Serve in individual soup crocks.  Traditional serving is soup in a crock, with a crouton (Large circle bread crouton) floating on the soup, topped with provolone cheese, and put under the broiler until cheese is browned and bubbling YUMMY.

(I hate soggy bread, so I do the above but leave out the crouton and lay the cheese carefully and broil it ~ cheese sinks, but fishing it out is half the fun.)

Amish Friendship bread (using pudding)

 Amish Vanilla Pudding Friendship Bread

Starter

Day 1:
2 cups flour
1 cup warm water
1/4 ounce dry yeast

Stir the ingredients together well in a large bowl. Cover lightly with plastic wrap and let sit for 24 hours.

Day 2:
1 cup milk
1 cup granulated sugar
1 cup all-purpose flour

 Add to Day 1 mixture, and stir well. Cover lightly with plastic wrap.

Day 3, 4 and 5: Stir.

Day 6:
1 cup milk
1 cup granulated sugar
1 cup all-purpose flour

Add to previous mixture; stir well.

Day 7, 8 and 9: Stir.

Day 10:
1 cup milk
1 cup granulated sugar
1 cup all-purpose flour

Add and stir well.

Fill 3 containers with 1 cup of starter. Give two of the containers away (along with the recipes). Store the remaining container in the refrigerator. This will leave enough starter to make the bread. To keep the starter going, start the process over at the step for day two. Use the container you saved in the refrigerator as the step for day one.

Vanilla Pudding Friendship Bread
1 cup starter
1 cup vegetable oil
1/2 cup milk
3 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup chopped nuts
1 large box instant vanilla pudding

Mix the starter, vegetable oil, milk, eggs and vanilla extract.