Cornwalls Tostadas

2-3 Bell Peppers- we try to get a few different colors

1 cup of corn

2-3 Shredded Chicken Breasts Cooked 

(I always have little bags of chicken breast pre cooked in my freezer 

so its easy to grab and toss in)

Fresh Salsa

1 package Corn tortillas

Cheddar Cheese

Instructions:

1. Preheat the oven to 375.
2. Put 1-2 TBS of oil on a foil covered baking sheet (helps with cleanup) or a 9x13 glass dish.
3. Cut up peppers and place them in your baking dish and put them in the oven for 10-15 minutes or 
   until soft- remove from oven.
4. Add chicken, corn and ½ cup of fresh salsa to the cooking dish and mix. Place back in the oven for 
   10 more minutes.
5. While the meat and veggies are cooking place 4-5 corn tortillas on a baking sheet. Put 1 TBS of shredded 
   cheddar cheese on top of each tortilla (more if you like extra cheese).
6. Place the baking sheet in the oven for 3 minutes or until cheese is melted then remove and make 
   another batch (you can keep the veggies in or take them out while you do this.)
7. Once you have enough (for your family) tortillas- serve a small amount of meat and veggies on 
   each tortilla

7 Up Cake

 3 cubes of butter ( 1 1/2 cups)

3 Cups sugar

5 eggs

3 Cups flour

2 TBS lemon juice

3/4 Cups 7-up

Mix all the above ingredients together.   Pour into a well-greased and floured bundt pan. Bake at 325 for 55-65 minutes or until very golden brown.  Turn out onto a cake plate and sprinkle with powdered sugar.

Homemade Egg Noodles

 Ingredients

• 1 large egg, beaten
  

• 2 tablespoons milk

• ½ teaspoon salt

• 1 cup sifted all-purpose flour, or more as needed

Directions

1. Combine egg, milk, and salt in a bowl. Add sifted flour and stir until a dough forms, adding more flour as needed, a little at a time, for the dough to come together. Separate into two balls.

2. Sprinkle a work surface with flour and roll out each piece of dough as thin as you like. Let rolled dough rest for 20 minutes.

3. Cut into strips and spread to dry, dusting with a bit of flour so the noodles don't stick together. Let dry for approximately 2 hours.

4. Cook noodles in boiling salted water, or hot soup, until tender, about 10 minutes.

Brioche Bread

 Brioche - makes three large loafs

Ingredients
1 kg bread flour 2.2 pounds or 7 1/2 Cups
400 grams sugar (2 cups)
5 eggs
250 ml Warm Whole Milk (1 cup)
3 packages of yeast (7 grams each)
pinch of salt
80 ml sunflower oil (1/3 Cup)
80-100 grams butter (1/2 Cup) - unsalted - Pulgra or President
(Available at Tropicana)
Raisins if desired (rinsed)
1 tsp Vanilla
1 TBS lemon zest
For the greatest success make the dough in a warm room - 82 degrees plus. Have all the ingredients at room temperature and be careful of drafts. Sift the flour twice. Place flour into a large bowl and make a well in it. Reserve 1-2 Cups of the flour for incorporating during the mixing. In a separate bowl begin to proof the yeast by placing yeast in the milk that has been warmed to around 95 degrees. Add 1 TBS of the flour and ½ tsp of sugar to the milk mixture to feed the yeast. Add the remaining sugar and the pinch of salt into the bowl with the flour. Make a well in the dry ingredients. Crack the 5 eggs into the well of the dry ingredients and slowly begin to incorporate the eggs and flour. Work the dough slowly with a wooden spoon in one direction. Add the yeast mixture. Add the vanilla and the lemon zest. Melt the butter and combine with the oil. Add this butter mixture several tablespoons at a time. Knead until small bubbles appear. You will not use all the butter mixture or all the flour but keep for additional steps. The dough is a
soft dough but shouldn’t be too sticky because of the butter. Place in a bowl. Cover with plastic wrap and then a towel. To hasten the proofing process you can heat the oven to 100 degrees, turn off the oven and place your bowl in the oven. Let double in size, about 1 ½ hours. Butter your loaf pans with the remaining butter and dust with flour. Punch down dough and incorporate more butter. Divide dough into three equal balls. Separate each of those balls into three even
balls by greasing your hands with the butter and continue to work it into the dough. Roll each ball to a 16" x 6" rectangle. Roll the rectangle up longwise. Do this with all three pieces of the dough. Bread in a Dutch braid pattern. Place dough, being careful to tuck under the ends into
the loaf pan. Repeat with other loaves. Drizzle with butter. Let the dough raise (in the oven if preferred) until double in size (takes about 30-40 minutes). Make an egg wash with 2 eggs and a tablespoon of milk. Brush on the raised loaves. Sprinkle with turbinado sugar. Bake at 325 on lower rack for 30-40 minutes or until golden brown.

Warm Cider

8 cups fresh apple cider or apple juice
2 teaspoons or 2 cinnamon sticks
1/8 teaspoon grated nutmeg
4 whole cloves
1 orange, cut into slices

Sausage and Tortellini Soup

    * 3/4 - 1 LB. Italian sausage (hot or mild)

    * 1 can (14 1/2 oz) Diced Tomatoes with Basil, Garlic & Oregano
    * 1 pkg (9 oz.) fresh or frozen cheese tortellini
    * 1 can (14 oz) beef broth
    * 1 c. water
    * 1 tsp. oregano
    * 1 tsp. basil
    * 1/4 tsp. hot pepper
    * 1 Tbsp. garlic
    * 1 small onion chopped
    * 1can black beans
    * fresh grated Parmesan cheese


    Brown sausage & drain. Add remaining ingredients, except beans, tortellini & cheese. Bring to a boil. Add tortellini, cover, reduce heat and simmer until pasta is nearly done. Add beans and simmer until heated through. Sprinkle with finely grated fresh parmesan cheese and serve.

    For the crockpot version: Brown & drain sausage. Put rem. ingred., expect beans, tortellini & cheese in crockpot. Cook on low 4 - 5 hours. Turn crockpot to high. Add tortellini and beans. Continue cooking until tortellini is tender. Serve with a sprinkling of cheese.
    Makes 4 generous servings.
    Good hot, warm or surprise, cold! Enjoy.

Orange Rolls

2 pkgs dry yeast (about 2 TBS)

1/4 Cup warm water
3 eggs, well beaten
4 ½ Cups flour
1 Cup warm water
½ Cup shortening
½ Cup sugar
2 tsp salt
Butter

Soften yeast in 1/4 Cup warm water.  Let stand 10 minutes.  Combine dissolved yeast, eggs, 2 ½ Cups flour, 1 Cup warm water, shortening, sugar, and salt in a large bowl.  Beat until smooth. Add remaining flour to make a soft dough.  Cover.  Let rise until double in bulk.  Punch down and refrigerate overnight. (You can skip this step if you need to.) Three hours before baking, roll out as desired.  Divide dough in half.  Roll each half into a ½” thick rectangle.  Spread with a mixture of 1/3 cups butter, at room temperature, ½ cup sugar and the rind of orange grated.  Roll up jelly-roll style.  Cut in 1" slices.  Place in greased muffin tins, cut side down.  Cover.  Let rise 3 hours.  Bake in 400 degree oven for 12 to 15 minutes.  Yield 2 ½ dozen rolls.  Frost with powdered sugar icing while hot.