COOK OF THE WEEK: Mike Timbes recipes

Sourdough Bread
1 cup warm water
1 package active dry yeast
3 tablespoons instant potato flakes
3⁄4 cup sugar
1 cup warm water
3⁄4 cup sugar
3 tablespoons instant potato flakes
1 cup starter
1⁄2 cups warm water
1 tablespoon active dry yeast
1⁄2 cup vegetable oil
1⁄3 cup sugar
1 teaspoon salt
6 cups bread flour
For the starter, combine water, yeast, potato flakes and sugar and put mixture in a glass jar covered with a top. Leave it out on the counter all day, 8 to 12 hours. Refrigerate it for 3 to 5 days. Remove 1 cup of the starter to make bread.
To the remaining starter, add the feeder ingredients: warm water, sugar and potato flakes. Leave container on the counter all day, 8 to 12 hours. Return it to the fridge for 3 to 5 days.
When you’re ready to make bread, combine 1 cup starter, warm water, yeast, oil, sugar, salt and bread flour. Place dough in a warm place to rise for 2 hours. Punch it down. Divide dough into 2 portions. Knead each 8 to 10 times. Place in greased loaf pans and let rise 2 hours. Bake at 325 to 350 degrees for 25 to 30 minutes.
Note: Mike Timbes says he feeds the starter twice before he makes bread for the first time. Also, to make rolls, he uses the same recipe, but he substitutes all-purpose flour for the bread flour and bakes the rolls for 20 to 25 minutes.

Breakfast Casserole
1 can refrigerated crescent rolls
1 pound bulk sausage
6 large eggs, beaten
1⁄2 cup shredded cheese
Press crescent rolls in the bottom of a greased 9×13-inch dish. Cook sausage until browned and crumbly. Drain off grease and let sausage cool. Combine sausage and beaten eggs. Pour over crescent rolls and sprinkle with cheese. Refrigerate casserole overnight. The next morning, remove from the fridge, let it come to room temperature and bake at 350 degrees for 30 minutes or until set.

Broccoli-Onion Casserole
10 ounces chopped frozen broccoli, cooked and drained
1 large onion, chopped and sautéed
2 tablespoons butter
2 tablespoons all-purpose flour
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 cup lowfat milk
3 ounces cream cheese, softened
1 cup bread crumbs
1 cup grated cheese
Place broccoli and onions in the bottom of a greased 11⁄2-quart casserole.
In a saucepan, melt butter. Add flour and cook until smooth, but not brown. Add salt and pepper and milk. Mash cream cheese until soft and add to flour mixture and cook over low heat to make a white sauce. Pour over broccoli and onions. Sprinkle with bread crumbs and cheese. Bake at 350 degrees for 30 minutes.

Sweet and Sour Chicken
4 chicken breast halves
1 cup all-purpose flour
1⁄2 cup cooking oil
1 teaspoon salt
1⁄4 teaspoon pepper
1 large can pineapple chunks
1 cup sugar
2 tablespoons cornstarch
3⁄4 cup cider vinegar
1 tablespoon soy sauce
1 bouillon cube
1⁄4 teaspoon ground ginger
1 large green bell pepper, cut in strips
Coat chicken with flour. Heat oil in a large, heavy skillet. Add chicken a few pieces at a time and brown on all sides. Remove chicken to a shallow baking pan, arranging pieces skin side up. Sprinkle with salt and pepper. Preheat oven to 350 degrees.
For the sauce, drain pineapple chunks and pour syrup into a 2-cup measuring cup. Add water to make 11⁄4 cups.
In a saucepan, combine sugar, cornstarch, pineapple syrup-water mixture, vinegar, soy sauce, bouillon cube and ginger and bring to a boil, stirring constantly. Boil 2 minutes. Pour mixture over chicken. Bake chicken, uncovered, for 30 minutes. Add pineapple chunks and bell pepper strips. Bake 30 minutes longer or until chicken is tender.

Everyday Meatloaf
2⁄3 cup bread crumbs
1 cup milk
11⁄2 pounds ground chuck
2 large eggs, beaten
1⁄4 cup grated onion
1 teaspoon salt
1⁄8 teaspoon pepper
1⁄2 teaspoon ground sage
3 tablespoons brown sugar
1⁄4 teaspoon nutmeg
1⁄4 cup ketchup
1 teaspoon dry mustard
Soak bread crumbs in milk. Add meat, eggs, onion, salt, pepper and sage. Mix well and put in a loaf pan. Combine sauce ingredients and pour over meatloaf. Bake at 350 degrees for 1 hour.

Strawberry Cake
1 box white cake mix
1 tablespoon all-purpose flour
3⁄4 cup oil
1⁄2 cup water
4 large eggs
1 small box strawberry gelatin
1⁄2 cup frozen strawberries, thawed
1 stick butter
1 box powdered sugar
1⁄2 cup frozen strawberries, thawed and drained (reserve juice)
Combine cake mix, flour, oil and water, and beat with an electric mixer. Add eggs one at a time. Add gelatin and fold in strawberries. Pour batter into two 8-inch greased and floured cake pans. Bake at 350 degrees for 30 to 35 minutes.
For the icing, beat butter and sugar until fluffy. Add strawberries and then begin adding strawberry juice, 1 tablespoon at a time, until you reach desired spreading consistency. Spread frosting between layers and on top and sides of cake.

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