Monday, January 26, 2015

Buttermilk Cheddar Bacon Bread and Chili

Kraft Foods' "Food & Family" magazine -- a quarterly publication -- prides itself on showcasing recipes for simple meals and snacks. It provides readers with budget-friendly ideas for quick, nutrition-packed lunches, celebration meal menus, desserts and recipes for family faves. The magazine's first free issue appeared in 2002 and and Kraft mailed the magazine to subscribers without a charge until 2009. Now, you can buy a subscription for a printed copy of the magazine delivered to your home or you can view it online for free after you register for the site.The magazine costs $13.98 for a one-year subscription; 

Recently I came across this publication and was impressed with the recipes, straightforward directions and easy to find ingredients. My lake neighbor Kathleen brought a loaf of Buttermilk Cheddar Bacon Bread to a neighborhood gathering. The recipe came from "Food and Family" magazine Fall 2014 issue and it was the perfect accompaniment to main entree chili.  This bread would be a great side for a Super Bowl party. It is moist and flavorful. 
  • 2-1/4 cup flour
  • 1/4 cup sugar
  • 1-1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 large egg-room temperature
  • 1 cup buttermilk--room temperature 
  • 1/4 cup melted butter
  • 8 slices of bacon, cooked and crumbled
  • 1 cup Kraft shredded sharp cheddar cheese
  • 1/4 cup chopped fresh chives or 1 TB. dried chives
  • Preheat oven to 350 degrees.
  • Grease a loaf pan.
  • Mix first 4 ingredients in a bowl.
  • Whisk egg, buttermilk and melted butter in a separate bowl until blended.
  • Add to flour mixture along with bacon, cheese and chives. Stir just until moistened.
  • Bake 45 minutes or until a toothpick inserted in center comes out clean. 
  • Cool in pan 15 minutes. Remove and cool on a wire rack. 
 A simmering pot of chili will warm up any occasion. It's the quintessential recipe for curing comfort food craving. This chili recipe was posted previously. It serves 8-10.
 Chili by Ever Ready

Cook’s Note: This recipe tastes better made a day ahead for the flavors to meld. 
  • 3 lbs. hamburger, cooked, drained and crumbled 
  • 1 tsp. salt 
  • ½ tsp. pepper 
  • 2 cups diced celery 
  • 2 cups diced sweet onions 
  • 2 (24 oz.) jars of spicy tomato basil sauce or Marinara sauce
  • 3 cans (14.5) diced tomatoes basil, garlic, oregano 
  • 1-cup catsup 
  • 1 cup water 
  • 4 TB. fresh lemon juice 
  • 2 TB. brown sugar 
  • 2 ½ tsp. Worcestershire sauce 
  • 2 tsp. cider vinegar 
  • 1tsp. dry mustard 
  • 3 cans light or dark red red kidney beans, drained 
  • 3-4 TB. chili powder 
  • Brown hamburger with onions, celery salt and pepper to taste and drain. 
  • In a crock pot or soup pot add hamburger mixture with rest of ingredients. 
  • Simmer on low heat covered several hours stirring occasionally. 

No comments:

Post a Comment