Cinnamon Oranges
Cinnamon Oranges
3 oranges, peeled & thinly sliced crosswise
1/4 cup granulated sugar
1/4 tsp ground cinnamon
Place sliced oranges in a serving bowl
Mix sugar & cinnamon together in a small bowl, then sprinkle over oranges
Cover bowl & refrigerate at least 1 hour
Makes 4 servings
Arizona Breakfast Burritos
Arizona Breakfast Burritos
Yield: 6 servings
1/2 lb hot bulk breakfast sausage (not links) or chorizo
5 eggs
Cheddar cheese, shredded
Salsa (hot or mild)
6 flour tortillas
Using a large skillet, brown & crumble the sausage
Remove from pan & drain grease
In same skillet, scramble eggs
When almost done, add sausage & mix & heat thoroughly
When mixture is heated through, sprinkle top with cheese, cover & remove from heat
In separate pan, warm tortillas
Spoon sausage mixture down the center of a warm tortilla
Top with salsa
Fold up bottom, then fold in sides
Serve warm
Sourdough Starter
Sourdough Starter
1 package active dry yeast
2 1/2 cups warm water (110 deg F)
2 cups all-purpose flour, unsifted
1 tbsp sugar
In a 6-cup glass or ceramic container soften yeast in 1/2 cup warm water
Stir in remaining 2 cups water, flour & sugar
Beat mixture until smooth
Cover loosely with cheesecloth, folded into several thicknesses & let st& at room temp until bubbly
This may take 5 to 10 days, depending upon the temp of the room – the warmer the room, the shorter the time for fermentation
During this time, stir 2 or 3 times a day
The starter will develop a strong “sour” odor as it ferments
When fermentation has occurred, refrigerate starter until needed
To renew starter after using portions
3/4 cup all-purpose flour
3/4 cup water
1 tsp granulated sugar
Add the above to the remainder of the old starter for each cup of starter used
Stir well
Let st& at room temp until bubbly, at least 1 day
Cover & refrigerate
If not used within 10 days, stir in 1 tsp sugar
Repeat the addition of 1 tsp sugar every 10 days