Mexican Potato Hamburger Casserole

Source: Robin Loertscher Entry from a newspaper clipping
Preparation time: 20 minutes Cook time: 30 minutes

Ingredients:
2 tablespoons margarine (I used olive oil.)
1/2 green pepper, diced
1/2 cup onion, diced
1 pound hamburger
1 can (8 oz.) tomato sauce
1/2 teaspoon pepper
1 teaspoon salt
1 tablespoon chili powder
1/2 teaspoon paprika
1 can (3 1/4 oz) olives, sliced
1 can whole kernel corn, drained
4 slices cheese, cut in strips
3 cups mashed potatoes (prepared measure)

In frying pan, saute onions and peppers in margarine. Add hamburger and allow to brown, drain extra fat; add tomato sauce, spices, slat and pepper, then olives and corn. Simmer uncovered 5 minutes on low flame.

Pour into casserole dish and top with prepared mashed potatoes. Arrange cheese strips in checker-board design on top. Bake at 350 degrees for 30 minutes.

Note: I added carrots for color.

Swedish Limpa Pan Rolls

1/3 cup dark molasses
1/4 cup butter or margarine
1 tablespoon slat
2 packages dry yeast
1/4 cup warm water
2 cups lukewarm water
2 cups lukewarm water
2 cups unsifted rye flour
4 cups unsifted white flour
1 tablespoon caraway seeds
1 egg white, slightly beaten
Caraway seeds

In a large mixing bowl place molasses, margarine and salt. Soften yeast in the 1/4 cup warm water. Add to molasses mixture along with the 2 cups lukewarm water, 1 tablespoon caraway seeds, rye flour and 1 cup of white flour. Mix well with electric mixer until smooth. Add the rest of the flour to make a soft dough (more or less may be needed).

Turn dough out onto lightly floured board; knead unto smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let in warm place, free from draft, until doubled in bulk, about 45 minutes. Punch dough down. Turn out onto lightly floured board. Divide dough in half. Divide each half into 24 equal pieces.

Form each piece into a ball. Place 16 balls of dough in each of 3 greased 9-inch round cake pans. cover and let rise in warm place until doubled in bulk, about 45 minutes. Brush with slightly beaten egg white and sprinkle with caraway seeds. Bake in moderate oven, 350 degrees, for 20 to 25 minutes or until done. Makes 4 dozen.

Koutoura (Greek Easter Bread)

Ingredients
1 pound butter
12 eggs
3 cups sugar
4 yeast cakes
1 teaspoon baking powder
5 pounds flour
3 potatoes, boiled and mashed
1 cup milk
1 cup cinnamon water (made by boiling 2 cinnamon sticks and 3 bay leaves in 1 cup water for 5 minutes)

Mix together butter and sugar well, then add beaten eggs, blending thoroughly. Dissolve yeast in milk and add to first mixture, then add potatoes.

Mix thoroughly and begin adding flour until a dough which can be easily handled is formed.

If necessary, add either a little more flour or a little more water. Knead for a few minutes until smooth.

Place in large pan cover, and allow to rise in warm place until double in size, about 2 or 3 hours, then knead down and let rise again. Divide into four parts.

From piece of dough snip off enough dough to roll into thin strips. Shape remainder of dough into a rather long piece and twist, then shape into circle on greased baking sheet, pinching ends together.

With long rope-like pieces of dough, shape four hearts evenly on four sides of circle, having the points coming to center, and bring the ends across the circle to form a cross.

Set three red hard-cooked eggs in the center on the dough strips, and with more dough ropes form three circles to be set down over the eggs.

Brush the entire loaf with slightly beaten egg, then sprinkle with sesame seeds. Allow to rise until double in size and bake at 350 degrees F. for 1 hour.

Swedish Rye Bread (Jan Lingren)

Dissolve together and set aside:
1 tablespoon yeast
1/3 cup hot water
1 teaspoon sugar

Mix together:
1 2/3 cup hot water
2 teaspoons salt
1/2 cup molasses
1/2 cup brown sugar
1/2 cup vegetable oil

When cool, add:
yeast mixture
2 cups rye flour
2 cups whole wheat flour
2 cups white flour

Add white flour as needed to make a stiff dough.

Let rise. Makes two loaves. bake at 374 degrees for 1 hour.