Crusty Bread

3 cups unbleached all purpose flour
1 3/4 teaspoons... salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool.

 

Halloween Eyeball Deviled Eggs


12 eggs
1 tablespoon sweet pickle relish
1 tablespoon mayonnaise...
1 pinch celery salt
1 tablespoon prepared yellow mustard
2 drops green food coloring, or as needed
1 (6 ounce) can sliced black olives, drained
DIRECTIONS:
1. Place all of the eggs into a large pot so they can rest on the bottom in a single layer. Fill with just enough cold water to cover the eggs. Bring to a boil, then cover, remove from the heat and let stand for about 15 minutes. Rinse under cold water or add some ice to the water and let the eggs cool completely. Peel and slice in half lengthwise.
2. Remove the yolks from the eggs and place them in a bowl. Mix in the relish, mayonnaise, celery salt, mustard, and food coloring. Spoon this filling into the egg whites and place them on a serving tray. Round the top of the filling using the spoon. Place an olive slice on each yolk to create the center of the eye. Dab a tiny bit of mayonnaise in the center of the olive as a finishing touch.

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Chicken Casserole

Company Chicken Casserole

4 boneless skinless chicken breasts
1 cup chicken broth
2 cloves garlic...
2 wedges of onion
4 cups Pepperidge Farms Herb seasoned stuffing mix
1 cube butter (1/2 cup)
1 can Cream of Chicken soup
1 pint sour cream
8 oz frozen broccoli cuts – thawed (optional)
Instructions
Place chicken breasts, broth, garlic and onion in a skillet and bring just to a boil over medium high heat, turn heat down to medium, cover and simmer until pink is gone – about 15-20 min.
Remove the chicken and shred with a fork and set aside. Reserve the broth (this should equal about 1 cup, but if it doesn’t add enough canned broth to equal a cup).
Melt the butter and pour over stuffing mix in a bowl and whisk with a fork to blend.
Spread half of the stuffing/butter mixture in a large casserole dish or glass 9 x 13” pan.
Blend the soup, sour cream and reserved broth together with a wire whisk.
Place shredded chicken over the layer of stuffing mix. If using broccoli, spread this over the chicken.
Pour the soup mixture over the chicken, then top with the remaining stuffing mixture.
Bake for 30 min at 350°. Serve and enjoy!
from cleverhousewife.com