Easy Brazilian Cheese Bread

INGREDIENTS
1 egg
1/3 cup olive oil
2/3 cup milk
Scant 1 1/2 cups tapioca or cake flour
1/2 cup (packed, about 66 grams) grated cheese, your preference, though we got the best results from Mexican farmer's cheese - queso fresco
1 teaspoon of salt (or more to taste)

 Preheat oven to 400°F. Grease a mini-muffin tin. Put all of the ingredients into a blender and pulse until smooth. You may need to use a spatula to scrape down the sides of the blender so that everything gets blended well. At this point you can store the batter in the refrigerator for up to a week.

Bake in the oven for 15-20 minutes, until all puffy and just lightly browned. Remove from oven and let cool on a rack for a few minutes.

Eat while warm or save to reheat later.

Note that Brazilian cheese bread is very chewy, a lot like Japanese mochi.

Recipe from Amber Daley

Cinnamon Apple Rings

2 apples, medium size

¼  cup sugar

½ cup red cinnamon candies

1 ½ cups water

Combine sugar, water, and cinnamon candies in a skillet.  Stir over medium heat until sugar and candies dissolve.  Wash, peel, core and cut apples into ¼” rings.  Add apples to hot syrup.  Reduce heat; simmer apples for about 20 minutes or until slices are tender and translucent when lifted from the water.

Applesauce

3 apples, medium size

3/4 cup water

3 tablespoons sugar

Wash, peel, core and cut each apple into 12-16 sections.  Add apple slices to boiling water; cover saucepan; cook at simmering temperature until slices are tender and soft, about 15-20 minutes.  Mash cooked apple slices with a fork.  Add sugar and stir until sugar is dissolved.

Garden Chowder

¼  cup chopped green pepper

¼  cup chopped onion

2 Tbsp. butter

½  cups each diced potato, celery, cauliflower, carrot and broccoli

1 ½  cups water

1 ½ tsp. chicken bouillon granules

½ tsp. salt

¼ cup  flour

1 cup milk

1 ½ cups (6 oz) shredded cheddar cheese

In a soup pot, cook green pepper and onion in butter until tender.  Add vegetables, water, bouillon, and salt.  Bring to a boil.  Reduce heat, cover and simmer 20 minutes or until the vegetables are tender.  Combine flour and milk until smooth; stir into pan.  Bring to a boil; cook and stir for 2 minutes.  Remove from heat and stir in cheese until melted.

Cinnamon No Bake Cookies

1 tsp. salt
2 cups sugar
1/3 cup milk
1/2 cup butter
1/2 can sweetened condensed milk
1 tsp. vanilla
1/2 tsp. cinnamon
3 1/2 cups oats

Mix:  Sugar, milk butter in saucepan.  Bring to a boil, stirring constantly.
Remove from heat.
Add next four ingredients and stir.
Add oatmeal.  Drop by spoonful onto waxed paper.  Chill one hour.

Recipe from Rachelle Bowers

Beef Fried Rice

1/2 onion, chopped
1 lb. beef, thin sliced
2 cups rice, cooked
1 Tbsp. sesame oil
2 eggs
1/4 cup green onions
A desirable amount of green peas and carrots
1/4 cup soy sauce
Salt and Pepper

1. Simmer onion in soy sauce over med-high heat.
2. Add meat and simmer until no longer pink
3. Add vegetables
4.  Add rice
5.  Add beaten eggs
6.  Add sesame oil and another 1/4 cup soy sauce
7.  Season with salt and pepper.
8.  Garnish with green onions and serve

Recipe from Andrew Tsai

Turn Over's

5 cups flour
1/2 cup butter
3/4 cup shortening
1 tsp. salt
2-4 Tbsp. cold water
pie filling (cherry)

Mix up until dough sticks together.  May need more water.  Roll out flat and use a turn over/dumpling cuter to cut dough and fill with pie filling and seal edges.  Place on a greased pan a 425 degree's for 10-15 minutes.  When cooled, frost if desired.

Recipe from Kandree Eldredge