Squash Puppies Dee Dees Recipes

Steps:

• Combine the first 5 ingredients in large bowl. Stir together the squash and next 3 ingredients; add to the cornmeal mixture. Stir until blended.
• Pour oil to the depth of 1/2 inch deep into a cast iron skillet (or any heavy skillet). Heat to 350°F drop batter by rounded tablespoons full in batches. Fry 3 minutes on each side or until golden brown drain on paper towels.
• Sprinkle evenly with the 1/2 tsp of salt.

Steps:

• In a Dutch oven, heat the vegetable oil and sugar over medium-high heat. Add the sazon seasoning and the bouillon and cook until the sugar lightly browns. Add the chicken and let it fry, stirring it around to get all the sides browned, about 10 to 15 minutes. Stir in the tomato paste, cumin and chili powder. Add water to just cover the top of the chicken. Let the water come to a boil and stir to make sure the tomato paste is combined. Taste the water for salt*. Cook the chicken stirring occasionally, until tender, about 45 to 60 minutes. Remove the chicken to a serving platter and coat with the cooking sauce from the pan. Serve with Habichuela.
• In a medium saucepan over medium heat, add the oil and bacon. Stir in the garlic, bell pepper, squash, tomato paste, bouillon cube, and water. Bring to a boil, then reduce the heat, cover with a lid and simmer for about 10 minutes. Add the beans and simmer for another 10 minutes. Serve over white rice, garnished with cilantro.
• In a medium pot, bring the water to a boil over high heat and add the oil and salt. Stir in the rice, cover with a lid and let cook over medium-low heat for about 20 minutes. Lower the heat for the last 5 minutes. The rice should be soft and fluffy.

Steps:

• In a small bow, dissove the yeast and sugar in a 1/2 cup warm water.
• In a large bowl, mix remaing 3 1/2 cups warm water, honey, molasses, oil, eggs, and lemon juice. Mix well.
• Add yeast mixture and stir.
• Gradually add 5 cups whole wheat flour, beating well after each addition.
• Add the flax seed, cracked wheat and sunflower seeds. Stir well.
• Let stand for 20 minutes, until mixture is very light. Stir in salt and the rest of the flours until dough pulls away from the sides of the bowl.
• Knead 10 to 15 minutes until dough is smooth and elastic. Put into a greased bowl and cover. Let rise in a warm place for about 1 hour until doubled.
• Punch down and shape into 6 round balls. Cover and let rest for 20 minutes. Form in loaves and let rise covered until doubled. Bake at 375 degress for 25-35 minutes.