*SOURDOUGH STARTER*

(RECIPE POSTED BY THEODORE ALTON MCELROY)

 2-1/4 tsp. active dry yeast
 16 ounces of warm water
 2 cups all purpose flour

In a 2 or 3 quart glass bowl, using a wooden or nylon spoon, mix yeast and warm water, let stand 10 minutes.
Add flour, mix until thick batter forms. Batter need not be smooth.
Cover loosely with cheesecloth, lightweight kitchen towel or plastic wrap; let stand in warm place for 24 hours.
Stir, cover loosely.
Place starter in a warm place for 2 to 3 days or until it bubbles and smells sour; stir once a day.
Cover loosely with plastic wrap or plastic cover; refrigerate.

*To replenish starter:
 After using a portion of starter, replenish with equal amounts of flour and warm water.
For example, if 10 ounces (1-1/4 cups) of starter were removed to make bread, replenish with 10 ounces warm water and 10 ounces flour.
Stir well to blen, cover and let stand in warm place until bubbly, 3 to 5 hours.
Store starter in loosely covered glass container in refrigerator.

*TEDDY'S KILLER SOURDOUGH*

(RECIPE POSTED BY THEODORE ALTON MCELROY)

With store bought bread approaching $3.00 a loaf and good fresh bakery bread going as high as $6.00 I exclusively bake my own bread in my Regal Kitchen Pro that I bought years ago for like $60.00.
Here are some tips and my killer recipe for sour dough French, my personal favorite.
TIPS:
-Buy your yeast in the 4 oz jars (check the price per ounce compared to individual packets and you will see why).
-Always "prove" your yeast by putting the amount your recipe calls for in a measuring cup along with the amount of sugar called for and add very warm water and let it stand for 10 minutes. If it bubbles up you are good to go. If not, your yeast is too old and no longer active.
-Buy the cheapest generic flour you can find and buy it in bulk, but make sure you have a seal able plastic or ceramic container to store it in.
-USE 4 teaspoons of GLUTEN in your recipe unless you are allergic to it. This will make your bread rise better and restores the product to your flour that was removed.
-After you add all of the ingredients to your bread machine monitor it with a large wooden spoon, If your dough does not completely form up and there is a lot of dry dough still in the bottom, gradually add more warm water and scrape the bread maker to get it to all mix up until you have one nice complete dough ball thrashing around.

CAUTION:
-Do not use any implements other that wood spoons and glass measuring cups. Metal will react with yeast!!

*TEDDY'S KILLER SOURDOUGH*
10 ounces of sour dough starter (you need to make this about a week before hand)
5 - 6 ounces of warm water (use this in the measuring cup with your yeast and sugar)
1-3/4 tsp. salt (important for controlling rise and rate of rise)
4 cups of flour (put this in the bread machine first)
3 tbsp. sugar (in the yeast proofing measuring cup)
2 tsp. active dry yeast (in the yeast proofing measuring cup)
4 tsp. of Gluten (you can get this in the bakery section of Walmart along with the 4 oz jars of yeast)
2 tbsp. of corn meal (optional: this adds some texture and crunch to your bread, my personal favorite)

Set your bread maker to "Basic - usually 3 hours and crust to medium)
Enjoy!

SPAM BREAKFAST BURRITOS

 

Recession Burritos
(RECIPE POSTED BY THEODORE ALTON MCELROY)

Serving Size : 6

1 can (12 oz)SPAM Luncheon Meat, cubed
4 Eggs
2 tbsp Milk
1 tbsp Butter or margarine
6 Flour tortillas (6")
1 cup Shredded Cheddar cheese, divided
1 cup Shredded Monterey Jack cheese, divided
CHI-CHI’s Salsa to Taco Sauce

Heat oven to 400'F.
In bowl, beat together SPAM, eggs,
and milk.
Melt butter in large skillet; add egg
mixture.
Cook, stirring, to desired doneness.

Fill each tortilla with SPAM mixture and half of cheeses.
Roll burrito; place seam side down on 12x8″ baking
dish.
Sprinkle remaining cheese over top of burritos.
Bake 5-10 minutes of until cheese is melted.
Serve with salsa.

CARROT SOUP WITH BLUE CHEESE

(RECIPE POSTED BY THEODORE ALTON McELROY)
A different take on a beautiful carrot soup. You will love this clean and simple soup.

Ingredients
1/2 Vidalia onion, roughly chopped
2 celery stalks, chopped
4 Tablespoons butter
4 cups vegetable stock
1 lg potato, peeled and diced
1 cup lettuce, chopped
1 pound carrots, peeled and chopped
1/2 cup heavy cream (can omit)
4 oz blue cheese, crumbled
salt and pepper to taste

Directions
In a soup pot over medium heat, melt the butter and sauté the onions and celery till tender and the onions are clear. Add the stock, potato, lettuce, and carrots and simmer for 30 minutes. Add the cream. Transfer to blender and purée. Transfer back to pot and add salt and pepper to taste. Ladle into bowls and top with blue cheese

CARROT CAKE WITH CREAM CHEESE ICING

(RECIPE POSTED BY THEODORE ALTON MCELROY)

4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make Frosting:
In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

TURKEY RECIPE

(RECIPE POSTED BY THEODORE ALTON MCELROY)

I thought this sounded good! Here is a turkey recipe
That also includes the use of popcorn as a stuffing ingredient --
Imagine that! When I found this recipe, I thought it was perfect for people
Like me, who just are not sure how to tell when turkey is thoroughly cooked,
But not dried out. Give this a try.

8 - 15 lb. Turkey
1 cup melted butter
1 cup stuffing (Pepperidge Farm is Good)
1 cup un-popped popcorn (ORVILLE REDENBACHER'S LOW FAT IS BEST)
Salt/pepper to taste

Preheat oven to 350 degrees. Brush turkey well with
Melted butter, salt, and pepper.

Fill cavity with stuffing and popcorn. Place in
Baking pan making sure the neck end is toward the front of the oven, not the back.

After about 4 hours listen for the popping sounds.
When the turkey's butt blows the oven door open and
The bird flies across the room,.... it's done

MY MANHATTAN

(RECIPE POSTED BY THEODORE ALTON MCELROY)

This will certainly warm your innards on a cold evening and is nice in front of a fire place to share with that special someone.

Jack Daniel Bourbon
Sweet Vermouth
Angostura Bitters
Cherry juice
Cherries

In a stainless steel cocktail shaker add about 3/4 full with ice from the ice maker.
1. Pour in 3 jiggers of good bourbon (Jack Daniels Black Label)
2. Pour in 1/2 jigger of Sweet Vermouth
3. Squirt several times with some Angostura Bitters
4. From the cocktail cherry jar, pour in about a Table spoon of cherry juice.
5. Cover the shaker and shake vigorously until the shaker begins to really feel chilly.
6. Strain into a large Martini glass
7. Garnish with a couple of sweet cocktail cherries on a tooth pick.

MY "KILLER BLT"

(RECIPE POSTED BY THEODORE ALTON MCELROY)

4 strips bacon

2 large slices of fresh bakery sour dough bread
Mayonnaise
Black pepper
Fresh sweet Italian plum tomatoes
Crisp iceberg lettuce

Start with hickory smoked bacon, either Oscar Meyer or Hormel Black Label, place 4 strips on a plastic bacon tree cover with a paper towel and place in the microwave and cook at full power for 4 minutes.
Meanwhile slice 2 large slices of fresh bakery sour dough bread (Boudin's is the best!) or Italian Sesame and put in the toaster for medium, you want it just slightly golden, not dark!
After the toasting lightly coat the toast with either Hellman's real mayonnaise or Miracle whip, then (secret) sprinkle a light amount of freshly ground black pepper.
Slice fresh sweet Italian plum tomatoes length wise, just enough to cover one piece of one piece of the toast.
Add fresh crisp iceberg lettuce in layers (don't skimp!) on the same piece of toast
Lay the bacon on the the empty piece of toast and then bring it all together and slice with a sharp chefs knife and use toothpicks to hold together. 
Serve with Screw Drivers or Bloody Mary's.

SHEPHERDS PIE

(RECIPE POSTED BY THEODORE ALTON MCELROY)

1 lb lean lamb, minced
1 large onion, sliced
1 medium carrot, chopped
1 stick celery, chopped
enough beef stock to cover
salt
pepper
3 to 4 tsp corn starch or 2 Bisto (if you know what it is) and 1 corn starch
2 lbs good mashing potatoes
4 oz butter
salt
pepper

Add minced lamb into a casserole dish, add onion, carrot, celery, beef stock, corn starch and/Bisto/corn starch, salt and pepper, to taste, and stir.

Cook in a slow oven, say 275°F for 2 hours. You can do all this on stove top for about 20 minutes BUT the flavor is never the same.

When complete, drain off gravy and reserve.

Boil and mash potatoes with milk, butter, salt and pepper, however DO NOT make it into a wet paste. It should be firm and almost chunky.

Add back enough gravy to the meat to make it moist. Gently add the potato to the top and build up. Spread with a fork, finally making fork marks both up and down and across to form a basket like pattern.

Put oven temperature at 400°F, then bake until potato is crispy and golden on the peaks (about) 30 minutes.

Serve with remaining gravy and steamed cabbage (preferably Savoy, if you can get it). NO CHEESE, PLEASE.

THEO'S SERIOUS TEXAS STYLE CHILI

RECIPE POSTED BY THEODORE ALTON MCELROY

Warning! This is not for wimps.  

1 pound boneless chuck cut into 1/4" cubes
1 pound lean ground beef
1 pound pork sausage
1-1/2 cups chopped bell peppers
1-1/2 cups chopped onions
3 Tablespoons minced garlic
2 Jalapeno peppers, chopped, including seeds
5 Tablespoons chili powder
2-1/2 tsp ground cumin (I usually go heavier, personal taste
1-Tablespoon black pepper
1 Tablespoon sea salt
2 tsp Hersheys powdered cocoa
2 Bay leaves
3-1/2 cups of beef stock
3- 17 oz cans Italian plum tomatoes or equal amount of fresh Italian plum tomatoes from the produce dept, diced, drained and chopped
1- 6 oz can tomato paste
Beer
Cayenne red pepper added to taste
Scallions or green onions chopped for garnish
Shredded sharp cheddar cheese for garnish
Sour cream (optional) for garnish
Zucchini chopped (optional) for garnish
Red kidney or chili beans (optional) but real Texas chili eschews beans cooked in the chili.

Saute meat in 2-3 Tablespoons of oil in a hot 12" cast iron skillet for 2 to 3 minutes until browned, transfer to a bowl.
Add more oil to pan, Saute onions, garlic and bell peppers until softened. Add meat and all other ingredients (save garnishes, tomatoes, tomato paste, beer and beef stock) to pan and salt and pepper to taste.
Simmer for about 2 minutes and then add stock, tomatoes, tomato paste and stir frequently. If you really must have beans add them now (I usually cook these separately).
Simmer and stir for 15 minutes. Discard Bay Leaves.
To really allow the flavor to develop,l let chili cool and chill it, covered over night.
Heat chili over moderate heat until it is hot and if necessary, add beer to thin it. Transfer to dishes and garnish

CHICKEN CACCIATORE

(RECIPE POSTED BY THEODORE ALTON McELROY)
(Slow-Cooker recipe)

1 large onion, thinly sliced
1-1/2 pounds skinless, boneless chicken breasts
2 6-ounce cans tomato paste
8 ounces fresh sliced mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced
1 teaspoon oregano
1/2 teaspoon Basil
1 Bay Leaf
1/4 cup dry white wine
1/4 cup water

Put sliced onion in bottom of Crock-Pot. Add chicken pieces.
Stir together tomato paste, mushrooms, salt, pepper, garlic, herbs, white wine and water. Spread over chicken.
Cover: Cook on Low 7 to 9 hours. (High: 3 - 4 hours).
Serve chicken pieces over hot spaghetti or favorite pasta (I like Rigatoni or Penne)

CHICKEN IN A POT

(RECIPE POSTED BY THEODORE ALTON McELROY)

2 carrots, sliced
2 onions, sliced
2 celery stalks with leaves, cut in 1-inch pieces
3 pound broiler/fryer chicken
1 teaspoon salt
1/2 teaspoon coarse black pepper
1/2 cup water, chicken broth or white wine.
1/2 teaspoon basil

Put carrots, onion and celery in bottom of Crock-Pot. Add whole chicken. Top with salt, pepper, liquid. Sprinkle Basil over top.
Cover, cook on Low 8 - 10 hours (High: 3-1/2 to 5 hours)

MAGIC MEAT LOAF

(RECIPE POSTED BY THEODORE ALTON McELROY)

2 pounds ground beef
2 eggs
2/3 cup quick cooking oats
1 package dry onion soup mix
1/2 cup ketchup
Optional: 1 medium onion diced
Reserve 2 tablespoons ketchup

Combine ground beef, eggs, oats, soup mix and remaining ketchup (and onions if used).
Shape into a loaf, put in crock pot, top with remaining ketchup.
Cover, cook on Low 8-10 hours, (High 4 to 6)
Serve with mashed potatoes and gravy, rice or noodles along with steamed frozen vegetables or a salad.

ORIENTAL BEEF AND NOODLES

 (RECIPE POSTED BY THEODORE ALTON McELROY)

1-1/2 pounds lean, boneless sirloin, cut into thin strips
1 red bell pepper, chopped
3 cloves garlic, minced
3 carrots, chopped
2 tablespoons rice vinegar
1/4 cup tomato sauce
1/4 cup sherry
1 tablespoon oyster sauce
1 teaspoon sugar
3 tablespoons chopped peanuts
12 ounces hot cooked vermicelli pasta

Combine all ingredients, except noodles, in Crock Pot.
Cover: cooK on Low 8 to 10 hours (High 4 to 5 hours) Server over noodles

THEO'S PENNE RIGATE ALFREDO WITH ZUCCHINI, SHITAKE MUSHROOMS AND SWEET BASIL

 (RECIPE POSTED BY THEODORE ALTON McELROY)

In a large cast iron skillet, heat the following:
1/4 cup Extra Virgin Olive Oil
2 garlic cloves minced
2 to 3 sprigs of fresh Oregano torn into small pieces

Meanwhile in a large pot add the following:
8 cups of water
teaspoon of Sea Salt
2 Table spoons of Extra Virgin Olive Oil

Bring to boil and add Penne Rigate Pasta and boil until ala dente about 11-13 minutes.
Meanwhile to the large cast iron skillet, add:
1 cup of sliced Shitake Mushrooms
1 cup of sliced Zucchini

Sautee until tender.
After the pasta is cooked, drain in a colander and return to large pot and add one jar of Alfredo sauce, stir and then with a slotted spoon, remove the zucchini and mushrooms, add to the large pot.
Pour into a large pasta serving bowl, add several leafs of fresh Basil, stir
Top with grated Mozzarella or Romano cheese.
Serve in individual pasta bowls with garlic toast and wine

ANGEL BISCUITS

(RECIPE POSTED BY THEODORE ALTON McELROY)

I made these this morning and had them with butter and honey along with my bacon and egg and they are to die for! Tomorrow I will do them with sausage and country white gravy.

1 package dry yeast
1/4 cup warm water
2-1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/8 cup sugar
1/2 cup shortening
1 cup buttermilk

Very important secret to getting your yeast to rise!! Dissolve yeast in warm water and sugar and set aside. (It will foam up, use a spatula to empty it later)
Mix flour, baking soda, baking powder an salt. Cut in shortening as you normally do for biscuits or pie dough (or cheat like I did and zap it in the microwave in a measuring cup until it has just completely melted)
Stir in the buttermilk and yeast mixture and blend thoroughly. The dough is ready to refrigerate.
When it's time to make the biscuits, turn the dough out on a floured bread board and knead lightly. Roll out and cut with a biscuit cutter (I used a glass) placing them in a greased
pan.
Let the dough rise slightly before baking in a 400-degree oven for about 12-15 minutes.