Paska

Paska, Books, Lepps Farms...too much excitement for one week. By now most of us are back in our kitchens trying to prepare our last minute Easter Paska.
We all have our favorites and so we repeat them over and over, because our families love them. I'm sure by now, you've all tried Lovella's Paska Recipe, which is the recipe that united us women together. Thank-you Lovella for a wonderful tutorial.
But today, I will share with you our family's tried and true version, the one that my kids keep asking me me to bake, the one in the big pan that feeds the whole family.
What's most important is, that this keeps bringing traditions and families together.
I highly recommend that you check out Ellen's Paska Spread. I will be making this spread this year. When I tasted it, I realized that my grandmother had made it many years ago...but I could still savor the taste.
Remember, it's only Thursday, it' never to late to make Paska...Keep practicing.

• 1 cup milk (1/2 cup cream and 1/2 cup milk)
• 1/2 cup melted butter
• 1 cup water
• 3 Tbsp. yeast
• 1/4 tsp. salt
• 8 - 10 whole eggs
• 1 1/2 cups sugar
• 2 Tbsp. lemon zest
• 10 cups flour.

Kneading Machine Procedure

1. Heat milk just to a scalding level, then add butter which will melt in the milk.
2. Add 1 cup water to the milk mixture and by now this will have cooled down the hot milk.
3. In mixing bowl blend half of the flour with fast rising yeast, and add salt.
4. Add liquids and blend for 5 minutes on lowest setting.
5. Combine sugar and eggs and lemon zest into a mixing bowl and beat for several minutes.
6. Add remaining flour and add egg mixture into the kneading bowl, and knead at a high setting till the dough pulls away from the mixing bowl.
7. Dough texture should remain soft.
8. Let the dough rise in the mixing bowl till doubled in size. Cover with saran wrap and towel.
9. Meanwhile prepare your baking pans with cooking oil or parchment paper.
10. Shape your dough into preferred pans and let rise again for 1 hour or till doubled in size.
11. Bake at 325 degrees. Buns need 20 minutes, while loaves need about 35-40 minutes.
12. Ice with your favorite spread.

Here's my favorite Icing ~ And I love this one because you can make it ahead of time and keep it in the fridge up to three months. It's also excellent for cinnamon buns.

• 2 tablespoons cold water
• 41/2 tablespoons white sugar
• 2/3 cups shortening
• 1 egg
• 21/2 cup icing sugar
• 1 teaspoon vanilla

Dissolve white sugar in water. Shake or stir frequently. Set aside. Beat remaining ingredients to the consistency of whipped cream. Beat in sugar and water mixture. Store covered in refrigerator. Will keep up to 3 months.
Most of our family will slice the Paska and spread it on like butter. So take the extra spread along with you. And you must always add many colorful sprinkles.

Meanwhile, let's not loose the real message of Easter in Paska making, but rather focus on who Jesus is; the Crucifixion and the Resurrection.

Editorial announcement from Lovella .. .
Thank you for all the wonderful encouraging comments on yesterday's post.  Each comment brought us smiles and oh how we wished we could give away dozens of books. 

The winner is Sharina. . .and here is her comment.  .  Please email me with your address and we'll have a book sent out from the warehouse. . .lickety split.
So excited that your book is here! I would love a copy! This blog has been wonderful for this newlywed couple! A friend sent me the link as part of a wedding gift, and it has filled our table (and tummies!) many a time this past year! The best part was attempting a cabbage roll recipe and actually succeeding! I then told my husband that I had conquered the world. :D Thank you for inspiring us with yummy looking food and step-by-step, fail-proof directions!
Sharina

Crispy Twisters

This is not so much a recipe as it is an idea. It's kind of interesting that we were introduced to KFC Twisters while in Indonesia . . . maybe because we rarely pick up KFC while at home, but when you are in a foreign land, you are very happy to get something that tastes like home.

I get my breaded chicken strips (crispy tenders) at Neufeld Farms which is a local family run business where you can get many ready to go meal ideas. Having a bag of these in the freezer comes in very handy. Bake chicken of your choice according to instructions.

Heat soft tortillas on medium heat in Teflon pan (no oil), about a minute on each side or until golden spots appear.

Wash loose leaf lettuce or iceberg lettuce. If using iceberg lettuce, chop it up. Cut up a few ripe tomatoes. Get out dressing of choice. We like ranch or mayonnaise ... also some salsa if you like.

Spread warm tortilla with dressing, cover with lettuce, tomatoes and hot chicken. Wrap or roll up.

Serve with Caesar or spinach salad. These taste as good as the original at a fraction of the cost and still give the cook a break. (1 package of Crispy Tenders is enough for 10-12 twisters)

Farmers' Chilli

Al Neenya says we are going to have a cold winter...I've heard others say that also, in the past week. So, let's prepare ahead of time and I'll share with you this all time favorite chilli dish. Our family loves chilli any time, but as the kids sat down to supper tonight, one of my family members said, "Hm....this has a smoked taste." Yes, it does...tweak this with some farmer sausage, and you will have one hefty bowl of Chilli.

• 2 pounds ground beef
• 1/2 ring farmer sausage cubed.
• 2 onions
• 3 cloves garlic
• 1 can of canned tomatoes (28 oz.)
• 1 can tomato sauce (14 oz.)
• 2 cans tomato past (6 oz.)
• 1 can kidney beans (19 oz)
• 1 can beef broth (10 oz.)
• 1/2 cup packed brown sugar
• 1 tablespoon chilli
• 11/2 cups Salsa
• 1 tsp. oregano
• 1/2 tsp. pepper
• 1 tsp. salt

1. Brown ground beef and saute onions together.
2. Drain off extra liquids.
3. Pour into large cooking pot.
4. Add all ingredients in order.
5. Simmer and cook for 2 hours on medium heat.

Not too worry too much if all your ounces and milligrams don't match up completely...Just take whatever you have in your cupboard and I'm sure it will have just the right zest. Why don't they have a few standard sizes for cans instead of 5 different sizes.
Oh, by the way, add a fresh salad and don't forget to add some Health Buns.


Marg

Chicken Enchiladas

Chicken Enchiladas

• 1 package Sundried Tomato Tortillas
• 1 can black beans
• 1 can corn
• 1 can green chilies
• 1 onion chopped
• 4 cups cooked leftover chicken, shredded or cubed
• 1 ~ 5oo ml. light sour cream
• 1 can mushroom soup
• 1 can refried beans
• 3 cups shredded cheddar or use shredded tex mex cheese

1. Spread the tortilla shells with a good tablespoon of refried beans.
2. Mix together the black beans, corn, green chilies left over chicken and chopped onion.
3. Mix together the mushroom soup and sour cream to make a sauce.
4. Put one third of sauce on the bottom of the pan.
5. Put one third in with the chicken mixture.
6. Divide the chicken mixture between the tortilla shells, and roll up. Lay them in a greased 9 by 13 pan. . you may need another pan.
7. Put the remainder sauce on top of the tortillas. . .and sprinkle with the cheese.
8. Bake in a 350 oven for about 30 minutes or until the cheese is bubbly and the dish is heated through.
9. Serve with salsa .. .guacamole and tortilla chips.