The JammiesFest Cookbook

Flannel Jammies' Dill Bread

5 cups flour
1 teaspoon baking soda
½ teaspoon salt
Dill--6 tablespoons if fresh, 3 if dried
4 tablespoons butter or margarine
16 ounces cottage cheese
2 large or 3 small eggs
½ cup warm water
½ teaspoon sugar
2 packets yeast

Sift 4½ cups flour with baking soda, salt & dill.

Heat the cottage cheese in microwave until just warm enough to melt the butter. Stir butter into margarine, allow mixture to cool.

Add eggs to cooled cottage cheese mixture and stir well.

Rinse a one cup measure with warm water, then add the ½ cup very warm water. Sprinkle the yeast on top of the warm water and immediately add sugar. Stir so yeast dissolves, then add to cottage cheese mixture.

Add yeast/cottage cheese mixture to dry ingredients. Let rise for one hour. Grease & flour two standard loaf pans. Spread remaining ½ cup flour on work surface. Remove bread dough from bowl and knead thoroughly. Divide dough in half, shape each half into a loaf and place in prepared pans. Allow to rise for another hour, then bake at 350º for 45 minutes. Remove from pans and cool.

Lemon Pound Cake

1 lemon cake mix
1 instant lemon pudding mix
4 eggs
½ cup cold water
½ cup vegetable oil
1/3 cup lemon juice
Confectioner's sugar

Grease & flour a bundt or angel food cake pan. Combine cake mix, pudding, eggs, water & oil in a large bowl. Mix on low speed until ingredients are blended, then on high speed for two minutes (450 strokes by hand). Pour cake batter into pan, bake at 325º for 45 minutes.

Remove cake from pan, and cool slightly on wire rack. Pour lemon juice into a small mixing bowl, and stir in confectioner's sugar until you have a thick glaze.

When cake is no longer hot but still warm, transfer to cake plate and drizzle glaze over top of cake. Serve with sliced strawberries or blueberries or raspberries.

Italian Green Bean Salad

2 pounds fresh green beans
1 pint grape or cherry tomatoes
12 ounces fresh ciliegne mozzarella or feta cheese
5-6 large fresh basil leaves
1-2 cups Italian salad dressing

Wash and trim green beans, add to pot of boiling water and cook five minutes or until bright green and still crisp. Drain beans and run cold water over them until they are completely cooled.

In large salad bowl, toss beans, cheese & tomatoes. Chop or snip basil leaves into mixture. Add salad dressing and toss until everything is coated. Add salt & pepper to taste, cover bowl with plastic wrap and refrigerate for 24 hours.

Picnic Potatoes

1 bag frozen hash browns, southern style (cubed potatoes)
1 family-sized can cream of anything soup
2 cups cheddar cheese
16 ounces sour cream
2 tablespoons onion powder or dried chopped onions
1 tablespoon garlic powder
5-6 tablespoons fresh chives, chopped fine (if using garlic chives, omit the garlic powder)
Parmesan cheese (the only time you'll want the cheap stuff in the cardboard container)

Combine all ingredients except the Parmesan in a large mixing bowl. Grease a 13 x 9 x 2 baking pan, pour in potato mixture. Shake Parmesan over the top until it is evenly covered. Bake at 350º for one hour or until Parmesan has formed a golden-brown crust.

Kir Royales

Creme de Cassis (black currant liqueur) or black raspberry liqueur
Champagne or Asti Spumante

Chill champagne or asti thoroughly. Pour ½ shot glass of liqueur into champagne flute. Tilt flute and slowly pour in champagne. Repeat as necessary. ;)

Maibowle (May Wine) (Courtesy of Jay)

2 bottles riesling
1 pint fresh/ripe strawberries - sliced
big handful of fresh sweet-woodruff

Put berries and woodruff into a pitcher
Pour in both bottles of wine
Let sit overnight or 24 hours

Serve Chilled

(note, if strawberries aren't -very- ripe, they can be prepped after slicing with powdered sugar and let to sit for a few hours before making May Wine)