Nannie Rubys Dago Bread Recipes

NANNIE RUBY'S DAGO BREAD

Steps:

• Mix flour, yeast and salt.
• Dissolve honey in one cup warm water.
• Add two cups warm water and olive oil to honey mixture.
• Add liquid to dry ingredients and mix by hand or KitchenAid mixer using dough hook.
• Knead dough about 5 minutes. Place in bowl with a little olive oil in the bottom. Turn dough to coat with oil. Place in warm, draft free area to rise(about 50 min).
• Take dough out of bowl and knead a second time about 2 min on a floured surface. Place back in bowl, turning dough to coat with oil. Let rise a second time(about 30 min).
• Knead third time - gently about 2 minute
• Divide dough into four parts. Smear butter on work surface. Knead each dough ball with fingertips on buttered surface. Each ball of dough should be rolled up like a jellyroll. I add butter to the work surface as needed.
• Place dough into greased pans. We use PAM to grease the pans.
• Let dough rise again about 30 minutes. I always cover the loaves with a dish cloth while they rise.
• Bake at 350 degrees for 20 minute Lower to 300 degrees and bake 10 minute longer.
• Brush tops of loaves with slightly beaten egg whites.

PORK ASADO

Steps:

• Cut the pork into 1/2 inch cubes removing any fat. Heat a large pot on medium high and fry the pork allowing it to fry in its own juices. After the meat is browned on all sides, turn the heat to medium low and cover stirring occasional until the meat is fork tender, about 45 minutes.
• Then, add the flour to the pork and stir lightly browning the flour for 2 minutes. Finally, add the tomato sauce, all of the spices and water. Stir to combine and cook on medium heat just until the sauce thickens. Add more garlic salt to taste and chile powder if needed. Also, if sauce gets too thick, you can add another 1/4 cup water until the sauce has the consistency you like. It should resemble a runny gravy.

NANNA'S BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
• In a blender, combine milk, eggs, oil, sugar, banana pieces, and vanilla extract. Process until smooth. In a large bowl, sift together all the flour, cinnamon, baking powder, baking soda, and salt. Add banana mixture to dry ingredients. Mix well. Stir in nuts. Pour batter into prepared pan.
• Bake in preheated oven for 55 to 60 minutes until golden brown, an a toothpick inserted into center of the loaf comes out clean.

GREEN CHILE CHICKEN ENCHILADAS

Steps:

• Add onions, carrots and garlic to a small saucepan. Cover with chicken broth and boil until the carrots are just turning tender.
• Peel and de-seed roasted green chiles and add them to the blender, salt & pepper as desired. Add some chicken broth to the blender and the onions, carrots, garlic and broth. Blend until semi-smooth. You may need to add more broth. Peel and de-seed an avocado and add it to the blender and puree. Taste and adjust seasoning.
• In skillet, melt butter. Whisk in flour and cook for about a minute. Add in about a cup or so of broth while stirring. When it starts to thicken, add contents of blender to the skillet and stir. You may need to add more broth to get it to the thickness you like.
• Add a little sauce to the bottom of a 13x9 pan. To each tortilla, add a little chicken and a little cheese and roll up. Place seam side down in the pan. Spread the rest of the green chile sauce over the enchiladas. Bake for about 30 minutes. Add cheese and put back in the oven until melted.
• Yum!

NANNY ROSALIND'S CORNBREAD DRESSING

Steps:

• Stir together salt, dried basil, oregano, thyme, white pepper, black pepper, cayenne pepper, and onion powder in a small bowl for seasoning mix.
• Cook pork in a 5- to 6-quart pot over medium-high heat, stirring to break up meat, until browned, 8 to 10 minutes. Transfer to paper towels; discard grease.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish.
• Add oil to the same pot and heat over medium-high heat. Add onion, bell pepper, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Stir in seasoning mix. Add cooked pork, broth, and bay leaves; bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Remove and discard bay leaves. Mix in cornbread.
• Transfer dressing mixture to the prepared baking dish. Cover with foil.
• Bake in the preheated oven for 25 minutes. Uncover; bake until lightly browned, about 10 minutes more. Garnish with fresh thyme and oregano.

KHAI LUK KOEI (SON-IN-LAW EGGS)

Steps:

• Soak dried chilis in warm water to cover until just softened.
• Drain and discard water.
• Finely shred chilis and set aside.
• strain tamarind pulp save juice.
• In a small sauce pan large enough to fit the eggs, heat oil over medium-high heat.carefully add eggs and fry 1-2 minutes turning carefully, until golden brown.
• Remove with slotted spoon to paper towels to drain.
• Remove all but 2 tablespoons of oil from pan.
• Add 2/3 of the shallots and stir-fry for 1-2 minutes or until crispy.
• Remove with slotted spoon to paper towel to drain.
• Add chilis and stir-fry 30 seconds or until crispy.
• Remove with slotted spoon to paper towel to drain.
• Remove all but 1 tablespoon from pan.
• Add remaining shallot and stir-fry 1 minute.
• Add tamarind juice and salt, bring to a boil.
• Add sugar and cook stirring constantly until just combined.
• Add corn starch mixture and cook 1 minute or until slightly thickened.
• Halve eggs and place on a small platter. sprinkle with fried shallots and chilis.
• Drizzle the sauce over eggs and garnish with fresh chili and coriander sprigs.

ROSALIE'S SPAGHETTI SAUCE ADAPTED FOR THE CROCK-POT BY DOLORES (

Steps:

• Combine all ingredients and mix well.
• Cook on low 8 hours or on high for 3 hours, then low for 3 hours.
• Serve over hot spaghetti.
• To freeze: let cool and package in zipper bags or freezer containers.

DAGO BREAD

Steps:

• Let frozen bread thaw and double in size.Pat each loaf out in 9x13 pyrex dishes. Spread 1/2 jar mexican cheese whiz on each loaf.[you may have to heat cheese so it will spread easily] Brown ground beef,onions,and chopped green pepper. Drain, Put meat mixture 1/2 on each loaf. Top with pepperoni and mozarella cheese. Fold bread dough over the filled side and press edeges to seal. Bake til brown 400 degrees 15 to 20 minutes