2006-02-05T04:46:00.000-08:00

Welcome to my galley

MAKE YOUR OWN HOT SAUCE:

Use an empty, clean Tabasco bottle or any other hot sauce bottle and fill with any well washed hot peppers of your choice; Jalapeno, serano, scotch bonnets, banana peppers, habanero..... Also add one to two whole peeled garlic cloves. If garlic or pepper is too big for bottle cut in half or quarters. Bring hot water to boil and add rock salt, I uses Hawaiian rock salt. Make sure it is a tad saltier than your taste bud allows, this will preserve it. Cover peppers with salt water, close lid, let cook then refrigerate for 3 weeks before . When hot sauce gets low on water repeat the salt water solution and fill up again (you don't need to wait another 3 weeks, you can use right away). You can fill it about 5 times or when it doesn't have a good pepper flavor anymore, you'll be able to tell when you have to start a new batch. Enjoy.
(The pepper sauce in photo is made with scotch bonnets and in bigger char I added cilantro)

STUFFED BANANA PEPPERS PARADISE

20 to 24 banana peppers
canola oil
1 cup soy sauce mixed with 1/2 cup of water
1 large can of tuna/pink salmon
1 small onion
1 Tablespoon capers
4 Tablespoon Mayonnaise
pepper to tast

Using surgical gloves, towel over your nose and goggles or glasses, cut stem off peppers, cut a slit length wise in each pepper, but not cutting through to other side. Remove seeds. Heat oil in skillet and pan fry peppers to a golden brown. Remove and soak in soy sauce mixture until cool. Refrigerate. Mix tuna, mayo, onion, capers and pepper together and stuff each pepper and serve. Warning some or hot and some are not

ARTICHOKE FRITATTA Serving 8

2 6-oz jars marinated artichoke hearts
1/2 cup chopped onions
2 clove minced garlic
2 eggs beaten
1/4 cup bread crumbs
1/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne or chili powder
2 tbsp parlsy chopped
2 cups grated sharp cheddar cheese

Prehead oven to 325 F. Drain marinade from 1 jar of artichoke hearts into frying pan. Chop and set aside. Saute onion and garlic in marinade. In large bowl, mix eggs, bread crumbs salt and pepper, oregano, cayenne and parsley. Stir in cheese. Add artichokes and onion-garlic mixture. Pour into greased 7 x 11-inch pan. Bake 30 minutes. Cool in pan and cut into bite size pieces. Note: best served when warm. Canned artichoke hearts can be used or you can also use potatoes and bell pepper instead of artichokes. Makes a nice appetizer

CHEESE TARTAR

5 oz Gruyere cheese
1 large onion
1 clove garlic
1 bunch chives (optional)
1 scallion (otpional)
2 tbsp capers
1/2 tbsp red wine vinegar
2 tbsp olive oil
pepper freshly ground

Finely great cheese and onion into a bowl. Chop pickles and garlic can capers very fine and add to cheese. Chop scallions and chives and add. Add all other ingredients except for pepper and mix well. Serve either on butter lettuce leafs, on crackers or on cucumber slices and sprinkle with pepper, makes an easy appetizer

EGGPLANT ALLA MANUELA

3 Eggplant
1 1/2 Tbsp salt
Olive oil
3 oz white wine
1 oz balsamic vinegar
2 cloves garlic pressed
red pepper flakes to taste
fresh ground pepper to taste
1 bayleave
3 Tbsp capers
3-4 anchovie fillets chopped
fresh chive, basil, oregano chopped for garnish

Cut eggplant into 1/2 inch slices, sprinkle with salt and let stand for 1/2 hour. Rinse and pat dry. While eggplant is soaking in salt, bring wine and all ingredients to a boil in a small sauce pan and keep warm. Heat oil in frying pan and fry each slice to a golden brown on both sides, remove and add to a 2 inch deep dish and sprinkle each slice with a teaspoon of hot wine sauce. When all eggplant are fried, pour rest of wind over all slices. Cove and refrigerate for at least 1/2 day. Before serving sprinkle with fresh herbs and serve. This appetizer is always a huge hit.

WHAT TO DO WITH ALL THAT FRESH CAUGHT FISH?

CEVICHE

1 cup lime juice
1/2 cup lemon juice
1/2 cup onion -- chopped
3 tablespoons cilantro -- chop
1 1/2 pounds fresh white fish -- finely diced
1 medium tomatillos -- diced
4 tablespoons olive oil
1 jalapeno or serano -- chopped
salt and pepper -- to taste

Combine lime and lemon juice, onion and cilantro. Add fresh fish, cut into small pieces. Cover and refrigerate 8 to 12 hours. Add tomatoes, oil and jalapeno salt and pepper and serve with tortilla chips. Ceviche can be made with scallops, clams, shrimp or mixed.

CEVICHE HAWAIIAN STYLE (POKI)

2 lbs sashimi tuna
2 tablespoons sesame seeds
1 cup limu (see weed optional)
1 cup chives
chili pepper –- to taste
1 teaspoon rock salt

Cut Tuna into small cubes. Chop chives and chili pepper and mix everything well and serve.

CEVICHE ORIENTAL STYLE

1 pound fish -- chopped
1 teaspoon salt
1/4 cup lemon juice
1 medium onion -- chopped
1/4 cup coconut milk
2 tomato -- diced
1/2 cup cucumber -- chopped

Sprinkle fish with salt and lemon, cover and chill for 2 hours until fish whitens. Drain. Stir onion, coconut milk, tomatoes and cucumbers and serve.

CEVICHE PERUVIAN STYLE

1 pound medium shrimp (16/20 per pound) -- peeled and cleaned,
2 pounds meaty white fish, like sea bass -- boned and cut into large dice,
1 red onion, minced1 piece ginger, peeled, minced
1 clove garlic, minced
1/4 habanero or Scotch bonnet, minced (no seeds or ribs)
1 celery rib, minced Salt and black pepper
5 lemons, juiced
5 limes, juiced
1 bunch cilantro, chopped
2 ears of corn, grill with husk on.

Boil salted water. Have ice water ready on the side. Poach shrimp for just 20 seconds, cool in ice water and drain. Combine with fish and toss with onion, ginger, garlic, hot peeper, celery, salt and black pepper. Allow to cool in refrigerator at least 30 minutes up to 2 hours. Add juices and refrigerate 1 hour. Finish with cilantro and corn, check seasoning and serve in a martini glass.

CEVICHE SINALOAN STYLE (MAZATLAN)

1 pound 32 count Shrimp peeled, deveined, butterflied
1 onion thinly sliced
1-2 bunch cilantro
1 to 2 serrano peppers

Combine shrimp and onion rings and cover completely with fresh lime juice and marinade in refrigerator for 8 to 12 hours or over night.
In blender add 1 bunch of cilantro, 1 jalapeno or serrano pepper (more if you like it spicy), three to five tablespoon of the lime juice marinade and a couple of tablespoons of extra virgin olive oil and blend until smooth. Poor off lime marinade from shrimp and mix shrimp with cilantro mixture. Add salt to taste.

FISH JERKY

Since we didn’t have a freezer and often caught a fish which provided us at least 6 meals, we didn’t want to eat the same fish for the next 6 days, so we made fish jerky with them. They are yummy and make for nice midnight snacks, when underway. Use tuna, dorado (mahi) and trigger fish are best, bass is a bit too oily:

enough soy sauce to cover fish
2 cloves garlic -- crushed
salt and pepper -- to taste
1 piece red pepper flakes
couple of drops of hickory or mesquite liquid
any other seasonings you want to throw in

Slice fish lengthwise into 1/4 -inch strips. Combine soy sauce, garlic, salt and pepper. Mix with fish strips and let stand about 30 minutes. Drain and string up with fishing line, hang on deck and dry until done. If the humidity is high, take in over night and hang up again next morning

PICKLED FISH

1/2 cup brown sugar
1/2 cup distilled vinegar (high acid 5% or more)
2 tsp pickling spice
3 cloves and bay leaves

Boil all ingredients for 15 minutes. then strain and cool. Pour pickling liquid over cooked fish and cap. Store in refrigerato at least 5 days before eating . Keeps up to 6 weeks. Best if fish is dusted with flour and fried.

PARADISE DORADO Serving Size: 4

1 pound dorado fillet (mahi mahi)
2 tablespoons olive oil
1/3 onion -- chopped
1 large clove garlic -- chopped
5 ounces dry white wine
5 ounces fish stock
1 teaspoon cornstarch
1 tablespoon Dijon mustard
3 tablespoons capers
salt and pepper -- to taste

Sear Dorado fillets and season with salt and pepper. When brown set aside. Sauté garlic, onion until clear, add wine and simmer a few minutes. Add broth and bring to a boil. Mix little broth with corn starch and add to sauce. Add mustard and capers, salt and pepper and pour over fish. Sprinkle with chopped fresh parsley.

TUNA TARTAR

1/2 pound fresh Tuna, ground
2 egg yolk (optional)
1 tablespoon olive oil
mustard -- to taste
Tabasco sauce -- to taste
Worcestershire sauce -- to taste
1/2 onion -- finely chopped
chives -- finely chopped
1 tablespoon capers
4 anchovy fillets -- finely chopped
paprika -- to taste
salt and pepper -- to taste

Mix all ingredients well and serve on fresh baked and buttered sourdough bread with and serve with a nice glass of red wine.

TUNA FRITTERS

And when you can’t catch any fish and are all out of meat, this is it:

Combine:
6 ounces tuna, drained, dried and well flaked
3 eggs -- beaten
6 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon pepper
1/2 teaspoon onion -- chopped

Shape into patties about 3 inches wide and ½ inch thick; dust with flour.
Drop patties into hot oiled pan, fry over high heat until a brown crust forms,
About 2 to 3 minutes per side.

SPAGHETTI WITH TUNA SAUCE Serving Size: 4

2 tablespoons butter
1 small onion -- chopped
1 can tuna in water -- flaked
8 ounces sour cream
1 tablespoon red bell pepper -- chopped
salt -- to taste
pepper -- to taste
1 pound pasta

Heat all ingredients gently and pour over spaghetti or angel hair pasta.

MANUELA'S KILLER SEAS ESCARGOTS LINGUINI Serving Size: 6

1/2 cup olive oil
1 tablespoon olive oil
1 dried red chili pepper -- finely chopped
1 large onion -- chopped
3 large clove garlic -- minced or pressed
1/2 cup fresh basil leaves or 1 tablespoon dried -- chopped
1 tablespoon oregano
salt and pepper -- to taste
8 to 10 oz of sea snails ooked and can be chopped (you also can use clams)
1 pound Linguini, Fettucini or Spaghetti
1 cup fresh parsley or 2 tablespoon dried -- chopped
Romano or Parmesan cheese -- grated
chopped pimientos -- optional

Put the olive oil in a large cast iron skillet and heat slowly. Add the dried chili pepper, onion and garlic and cook slowly for about 30 minutes or until the onions are very soft. Add basil, oregano, salt and pepper and liquid from clams. Continue to simmer until some of the liquid is reduced down. Keep warm.
Cook pasta. As pasta is cooking, add the snails or clams, parsley and 3 Tbsp. of cheese to the sauce and simmer at low heat for about five minutes. Add pimiento, if desired.
After draining the pasta, stir into the sauce and toss. Sprinkle generously with the grated cheese and serve directly from the skillet.

How to cook snails:
Hang snails in a mesh bag over board for one day to let them purge. Bring big pot of sea water to boil add snails and boil for 10 minutes, drain into think and I used the salt water pump to cool them off. Take snails out of shell and clean. The end piece that is inside the snail, dark part, needs to be removed, so that no dark part is left on white foot except the head of snail. Place in pressure cooker and cover slightly with fresh water, add bouillon cube your desire and pressure cook for 20 to 25 minutes. Use snails including juice for dish. Snails at this point can also be quick sauteed with butter, parsley and garlic and served as appetizer with fresh bread.

Debi, this is good, if you can find the blue cheese salad packages like Ranch etc, get them, if added to milk it makes a yummy sauce for tortellini if you can't find blue cheese. I had some tortellini but no cheese so I gave it a shot, it was yummy

CABBAGE ONLY!

Cabbage does not have to be refrigerated and will last a long time, so here are a few yummy recipes to make it a bit more interesting:

PARADISE SAUERKRAUT

I had one can of sauerkraut left but had 6 to feed, so I came up with this and that’s the only way I cook sauerkraut now:

1 can sauerkraut
1/2 head cabbage -- shredded
white wine
beef broth -- to taste
1 large onion -- chopped

Sauté onions in little oil, when browned add cabbage and sauté for 10 minutes. Drain sauerkraut, and set juice aside. Add kraut to cabbage and brown. Add juice and enough white wine to cover the sauerkraut. Add cubed beef broth to taste and let cook for twenty minutes.

SAUTEED POPPY SEED CABBAGE Serving Size: 4

Some of the places we went cabbage was the only vegetable we could find, different recipes reall help to not get tired of it.

1 medium cabbage
4 tablespoons olive oil
1 teaspoon poppy seeds
4 teaspoons capers
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
salt and pepper -- to taste

Heat oil in a skillet and sauté cabbage until clear. Add all other ingredients and sauté another 3 minutes. Serve.

BLUE CHEESE COLE SLAW

2 lb shredded cabbage
1/2 lb blue cheese crumbles
1/3 cup cider vinegar
1/4 tsp mustard
1 tsp celery seeds
4 cloves crushed garlic
1/2 tsp salt
1/2 tsp white pepper
2 Tbsp sugar
1/4 cup chopped onions
3/4 cup vinegar

in large bowl toss cabbage and blue cheese and chill for one hour. Whip all other ingredients and chill for one hour. Poor over cabbage and chill 8 to 24 hours. It's the best cole slaw I've ever had.

CHINESE COLE SLAW Serving Size: 4

1 head cabbage
2 tablespoons toasted sesame seeds
1/4 cup slivered almonds
4 green onion

DRESSING:
3/4 cup oil
6 tablespoons rice wine vinegar
4 tablespoons sugar
2 teaspoons salt
1/4 teaspoon pepper
Chow Mein noodle

Mix dressing well together. Wash cabbage well and add with remaining ingredients. Mix with dressing and top with Chow Mein.

STUFFEED CABBAGE (INVOLTINI DE VERZO RIPIENI) Serves 6

12 cabbage leaves
5 oz ground pork
5 oz ground beef
2 pork sausage, peeled and mashed
1/2 cup (1 oz) fresh bread crumbs, soaked in milk and squeezed dry
1 egg beaten
3/4 cup (3 oz) Parmesan cheese
Thyme to taste
2 Tbsp butter
salt and pepper to taste
1/4 cup (2 oz) light cream or half-and-half

Blanche cabbage for 1 minute in salt water. Drain, flat on cloth and flatten. Remove hard core. Mix ingredients and roll in leaves. Melt butter and arrange rills and cook 20 minutes, turning once and moisten occassionally with water. Season with salt and pepper, add cream. Bring to boil and cook until sauce thickened.

SWISS CABBAGE PIE

Crust:
10 oz flour
1 tsp salt
4 oz butter or margarine
3 oz water

mix all ingredients well. Makes enough dough for a 12-inch pie shell

Filling:
3 Tbsp crumbled walnuts or pecans
1/2 head of cabbage cut into thin slices
1 Tbsp caraway seeds
3 slices bacon, fried and crumbled
7 oz Gruyere cheese or any cheese of your choice
7 oz sour cream
3 oz milk
3 eggs - lightly beaten
1/2 tsp salt
pepper to taste

Prepare dough into well greased baking dish and poke several times with fork. Sautee Cabbage and Caraway seeds until glassy. Sprinkle nuts, cheese, and bacon over dough followed by cabbage. Mix sour cream, milk, eggs, salt and pepper well and pour over cabbage. Bake in 400 degree oven for 35 minutes. (You can also use other veggies for this pie, try just onions)

EXOTIC DISHES AND DISHES FROM COUNTRIES WE'VE VISITED:

BANANA FLOWER SALAD

Slice flower in narrow rings and soak in salt water at least one hour. Drain.
Cover with salt water and boil 5 minutes. Drain and cool.
Mix 1 cup each soy sauce, oil and vinegar with crushed red peppers and garlic. Heat.
Mix flower with 1 chopped onion or scallions.
Pour on warm dressing. Stand one hour. Chill and serve with slice bread or crackers.
Holds well in refrigerator.

GREEN PAPAYA SALAD Serving Size: 2

1 large green papaya (a touch of yellow showig is OK)
1/2 cup raisins
2 tablespoon Dijon mustard
1/3 cup white wine vinegar
2 tablespoon olive oil
1/2 teaspoon sugar
1 clove crushed garlic
1 shredded carrot
salt and pepper to taste
if desired fresh ginger to taste

Peel papaya and cut into half. Scrape out the seeds and shred papaya flesh on a coarse grater.
Add all the above ingredients and toss. For variation, cabbage or bell pepper may be added.

HALLACAS Makes 24 Hallacas

The hallaca is the staple Venezuelan Holliday dinner dish and its preparation is practically limited to that time of the year. It is still prepared in a similar fashion to colonial times with some modern refinements. The hallaca is also considered one of the most representative icons of Venezuelan multicultural heritage, as its preparation includes European ingredients (such as raisins, nuts and olives), indigenous ingredients (corn meal colored with annotto seeds and onions), and African ingredients (smoked plantain leaves used for wrapping). The Venezuelan hallacas and Mexican tamales have almost identical filling...........
For recipe and more info click here.

EASY DESSERTS

APPLE CRISP

This is the easiest recipe and is easy to store
1 can apple pie filling
1/2 box yellow cake mix
1 cup butter
nuts or pecans as desired

Spray 8x8 pan with oil. Put filling in bottom, top with dry cake mix.
Drizzle with melted butter and top with nuts. Bake 400 for 30 minutes. Top with vanilla ice cream.
NOTE: any other fruit fillings can be used.

(Update May 14th 2009) While in Trinidad I was going to make this apple crisp for a potluck but he shelf where the canned apples usually were was empty, now what? In the corner of my eye I saw cans of crushed pineapple and thought to give it a shot. Wow, was it yummy. I haven't made apple crisp since but that particular potluck I had to bring the dish over and over by request. I even altered the recipe a bit by soaking cranberries in rum for two days and mixed them up with the pineapple.

APPLE/FRUIT PIE

Crust:
10 oz flour
1 tsp salt
4 oz butter or margarine
3 oz water

mix all ingredients well. Makes enough dough for a 12-inch pie shell.
Prepare dough into well greased baking dish and poke several times with fork.
Sprinkle with ground hazelnuts or almonds and layer with peeled and cored apple slices.
Mix 2 eggs with 6 oz milk or cream and add 1/4 tsp vanilla extract and 1 Tbsp sugar and pour mixture over apples. Bake at 350 for 30 to 35 minutes or until cram mixture is solid. This pie can be made with any other fruits (pears, rhubarb, cherries, apricots, peaches).

MARGARITA PIE Serving Size: 8

1 envelope unflavored gelatin
1 cup sugar (use only 1/2 in preparation)
1/4 teaspoon salt
4 eggs -- separated
1/2 cup lime juice
zest of 1/2 lime
1 teaspoon grated lime peel
1/3 cup tequila
3 tablespoons Cointreau, or Triple-Sec
1 9 inch pie crust

Mix gelatin, 1/2 cup sugar and salt in saucepan. Beat egg yolk and lime juice together and add to gelatin mix. Cook, stirring, over low heat until gelatin is dissolved, 5 to 7 minutes. Remove from heat and stir in lime peel, tequila and liqueur. Chill over ice water or in fridge until mixture mounds slightly when dropped from a spoon. Beat egg whites and remaining 1/2 cup of sugar until stiff. Fold whites into gelatin mixture. Pour filling into pastry shell and chill until firm. Garnish with lime twists and whipped cream dollops, if desired. For best results, serve pie same day.

TIRAMISU

1 package cream cheese
7 oz whipping cream
1 tsp vanilla extract
sugar to taste
3 cups espresso
4 Tbsp plus as much more as you like of Rum or Cognac or Grand Marnier
48 ladies finger

Place cream cheese in a bowl and whip soft add cream, sugar to taste and vanilla and whip until firm. Add liquor to espresso and dip each ladies finger in mix and place in dish, when bottom layer is in dish top with half of the cream mixture and top again with a layer of espresso dipped ladies fingers. Top with rest of cream and sprinkle cocoa power over it. For extra coffee flavor I sprinkle some ground coffee on top of cocoa. Refrigerate at least 12 hours and serve.

SANGRIA

1/2 lemon
1/2 orange
1 large apple
1/4 cup superfine sugar
1 bottle dry red wine
1/4 cup brandy
club soda - chilled

Slice citrus fruits into 1/4 inch slices. Combine all fruits ad 1/4 cup sugar in large pitcher. Pour wine and brandy over fruits and stir with a long handled spoon until well mixed. Taste, adjust sweetness with more sugar if desired. Refrigerate at least 1 hour until well chilled, best if you marinate for 12 hours. Just before serving pour club soda or seven up or even better champagne, up to 20 oz. Stir and serve at once.
I don't room for a pitcher on the boat so when I make sangria I buy a gallon jug of water, cut the top open and use it as a pitcher.

SUZY HOME MAKER STUFF

HOMEMADE YOGURT

Fill a wide-mouth thermos half full of powdered milk, add enough water to make the thermos about 3/4 full. Stir, and add enough boiling to nearly fill the thermos. Stir again. Check the temperature, it should be between 110 to 120 degrees Add starter and stir. (Use 1/4 tsp. of lactobacillus powder or 1 1/2 tsp. of plain yogurt per pint for the starter. Place the stopper in the thermos, wrap it in a towel to insulate, and allow to brew for about 4 hours. the consistency will be that of sour cream. The more powdered milk you use, the thicker the yogurt well be.
To make yogurt cheese, pour some yogurt (1 oz of yogurt yields approximately a 1/2 oz of yogurt cheese) into a funnel lined with either a disposable coffee filter or a funnel made especially for yogurt. Allow to drain in a cup in the refrigerator until it reaches the desired consistency, about 8 - 12 hours for most uses, 14 or more hours for cheese.

YOGURT CREAM CHEESE

This is a very pleasing cheeses similar to a cream cheese in its texture and sour taste, but without the fat and calories that have turned most of us to self-denial of this favorite topping. To make this delicious cheese start with yogurt made from skim milk powder. After the proper fermentation time in which the milk has clabbered, pour the thick yogurt into a muslin-lined colander and drain for a few minutes. Pull up the four corners and without squeezing, hang the bag to drain for 12 to 18 hours over a pan, sink or shower. The creamy cheese that remains may be seasoned with salt or herbs.

SOURDOUGH STARTER

We always have a sourdough starter on board and bake fresh bread at any time. It’s much easier to keep up then you think, give it a shot.

1 package active dry yeast
2 cups water
2 cups unbleached all-purpose flour

The best starter is one that is passed along to you by a friend. You can, however, make your own!

1. in a clean, rigid-covered container, (hard plastic Tupperware
container), dissolve the yeast in the water and stir in the flour. Don’t use a metal spoon - use wood or a chopstick.
2. Leave uncovered in a warm place (80-90 degrees) for four days to a week, or until the mixture bubbles ad has developed a sour odor. Stir the mixture daily. If it smells bad or becomes discolored, discard and start again.
3. You can begin using the starter or store it in the refrigerator. If stored in the refrigerator, allow it to come to room temperature before using.
4. You should feed your starter every week. Always save 2 cups of this mixture for an ongoing starter. If you have your original 4 cups of starter, either give half away or use it in baking. To the remaining 2 cups of starter, add 1 cup of unbleached, all-purpose flour and cup of tepid water. Allow the starter to ferment
and bubble overnight at room temperature, then use or place in refrigerator.
5. You can also freeze the starter for two to three months. Thaw at room temperature for 24 hours, feet it some flour and water, and it should start to bubble. If it doesn’t, add a teaspoon of active dry yeast and let it ferment overnight. (See next page).
6. If a gray liquid accumulates on top of the starter, pour it off. Wash your starter container every week with soap and water, then rinse and dry it.
7. To use the starter in any bread recipe: 2 cups of starter equals 1 package of dry yeast and the dissolving liquids in the recipe.

SOURDOUGH PANCAKES

2 cups starter
½ cup oil
¼ cup sugar
3 eggs
1 tsp baking soda
dash of salt
Mix together grill on lightly greased grill. If you divide this recipe use 1 ½ eggs

SOURDOUGH FRENCH BREAD

1 1/2 starter -- room temperature
1 cup water
2 teaspoons salt
2 tablespoons sugar
4 cups all-purpose flour

Mix together all the ingredients. Knead on a floured board until the dough becomes smooth and elastic. Add more flour if the dough is sticky.
In a warm, draft-free area, allow the dough to rise in a greased bowl covered with a cloth until double bulk. Punch down and allow to rise another 45 minutes.
Shape the dough and place in a greased loaf pan. Allow to rise again.
bake in a preheated 375 degrees oven for 45 minutes. Remove from pan when done.

BON APETITO

BOATBUMMS GOURMET