ChavezCooking.com

1 Cup Butter
4 Tablespoons +1 teaspoon sugar
2 teaspoon water
2 teaspoon vanilla
2 cups sifted flour
1 cup pecans (chopped)

1 cup Amish Friendship Bread Starter
2/3 cup oil
3 eggs
2 cup flour
2 teaspoons baking powder
1/2 teaspoons baking soda
1/2 teaspoons salt
2 teaspoons vanilla
1 1/2 teaspoons cinnamon
1 cup sugar

Preheat oven to 350°F.

In mixing bowl, combine all ingredients.
Grease and flour well 2 9″x5″ bread pans. Bake for 40 to 45 minutes.

Variations: Add 1/2 cup of one or more of the following - raisins, chopped apples, crushed pineapple, candied fruit, coconut, chopped dates, nuts or chocolate chips. Add to batter just before baking.

AMISH FRIENDSHIP BREAD (STARTER)
1 pkg. active dry yeast
1/4 c. warm water
1 c. flour
1 c. sugar
1 c. warm milk (110 degrees)

Making the starter:
Day 1:
Soften active dry yeast with 1/4 cup warm water for 10 minutes.
Stir with a wooden spoon. In a non-metal bowl, combine 1 cup flour and 1 cup sugar. Mix, slowly adding 1 cup warm milk and the softened yeast. Cover loosely with clean cloth and leave at room temperature until bubbly. When mixture has lots of bubbles, cover with plastic wrap and refrigerate.

Days 2, 3, and 4:

2 Large package of Owens Pork Sauage
3/4 onion
1 Large Bell Pepper
4 to 6 Tablespoons Flour
28oz. Dice tomato
1- 28oz. can of water
5 to 7 Table spoons of Red Chili Powder
1- 53oz. can of Bush Beans
2 Tablespoons of Ground Garlic
2 Tablespoons Ground Cominos

1 cup of fine fideo (vermicelli)
2 tablespoons of cooking oil
2 1/4 cups of water or chicken broth
1/3 cup of tomato sauce
1 tablespoon of Knorr's Chicken Bouillon
1/4 teaspoon of Cummin
Pinch of pepper to taste
Garlic powder to taste
Optional: Chopped onion, fresh garlic, fresh cilantro
Optional: Cubed pealed small potato

1 cup of uncooked long grain rice (washed and drained)
4 oz of tomato sauce
1 tablespoon of cooking oil
1/4 cup of chopped white onion
2 cups of water (or chicken broth)
1 tablespoon of Knorr's chicken flavor bouillon
1/4 teaspoon of Cummin
Pinch of pepper to taste
Pinch of garlic powder/ or small fresh garlic clove minced
Optional: 1 teaspoon of cilantro leaves
Optional: 3 tablespoons of carrots, or peas

Directions:

INGREDIENTS (Nutrition)

* 3/4 teaspoon dried rosemary
* 1/4 teaspoon dried basil
* 1/2 teaspoon dried thyme
* salt and pepper to taste
* 4 lamb chops (3/4 inch thick)
* 1 tablespoon olive oil
* 1/4 cup minced shallots
* 1/3 cup aged balsamic vinegar
* 3/4 cup chicken broth
* 1 tablespoon butter

DIRECTIONS

1. In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.

INGREDIENTS (Nutrition)

* 1/2 cup finely chopped red bell pepper
* 1 clove garlic, minced
* 1/4 cup olive oil
* 1/4 teaspoon onion powder
* 1 teaspoon salt
* 1/2 teaspoon ground black pepper
* 4 portobello mushroom caps

DIRECTIONS

1. Preheat grill for medium heat.
2. In a large bowl, mix the red bell pepper, garlic, oil, onion powder, salt, and ground black pepper. Spread mixture over gill side of the mushroom caps.
3. Lightly oil the grill grate. Place mushrooms over indirect heat, cover, and cook for 15 to 20 minutes.