Add To:
1 cup starter
1 cup each lukewarm water and unbleached flour
Let stand at room temperature for at least 8 hours. Then add: about 2 cups unbleached flour knead until smooth, form into ball, place in oiled bowl, spread oil on top, cover with tea towel and let rise until double in bulk ( 1-1/2 to 2 hours depending upon sourness of dough).
Punch down and let rest 10 minutes. Shape into a round loaf, place on greased bakling sheet and let rise until double in bulk. Bake in a 400°F over for 25 minutes.
Makes 1 loaf.
Recipe From: Peasant Cooking Of Many Lands by Coralie Castle And Margaret Gin, 101 Productions 1972
Sourdough Starter
Boil until soft in:
3 cups water
1 medium potato, peeled
Mash with 2 cups of potato liquid and cool to lukewarm.
Then add and dissolve thoroughly:
1 tablespoon dry yeast, cover tightl, and let stand at room temperature for 3 days.
Blend in:
1 cup each unbleached flour and lukewarm water
Let stand at room temperature another 24 hours. Starter is now ready to use. To store, cover and refrigerate. If not using every week discard 1/2 cup starter and replace with:
1/2 cup each unbleached flour and lukewarm water.
If using, replace with amount taken out for particular recipe.
Let stand at room temperature 24 hours, cover and refrigerate.
Recipe From: Peasant Cooking Of Many Lands by Coralie Castle And Margaret Gin, 101 Productions 1972
Lentils And Potatoes
1 cup lentils
1 cup peeled and cubed potatoes equals about 1 potato
1/2 teaspoon salt
2 cloves garlic, minced
1/2 cup onion, chopped
1 tablespoon olive oil
Wash lentils and place them in a medium saucepan with potatoes, salt, and water to cover. Bring to a boil. Reduce heat, cover, and simmer for about 20-25 minutes or until vegetables are tender Drain and set aside. In a large skillet, sauté garlic and onion in olive oil. Stir in cooked lentils and potatoes and serve or refrigerate.
Note: Lentils and Potatoes may be served at room temperature on a bed of lettuce or warm as a side dish.
Walnut Stuffed Prunes
Pitted Prunes - 500 grams (about 17.5 oz)v
Walnuts - 100 grams (about 3.5 oz)
Wine or Water - 150 ml (about 2/3 cup)
Sugar - 2 tblsp
Double Cream or Heavy Cream - 300 ml (about 1 and 1/4 cup)
Powdered Sugar (Icing Sugar or Confectioners' Sugar) - 1 tblsp
Vanilla Extract (optional) - optional to add to the whipped cream
Chocolate (optional) - to grate on top of the cream when serving
First, add the wine (or water) and the sugar to a little pot. Place the pot over medium-low heat on the stove and stir for a couple minutes while the sugar dissolves. Transfer it to a little heat-proof container or a mug.
Then, stuff the prunes with walnuts and place them in the same little pot.
Pour the wine-sugar mixture over the prunes.
Place a lid over the pot and put the pot on the stove over low heat and let the prunes simmer for about 10-15 minutes.
After 10-15 minutes, lift the lid and make sure the alcohol has evaporated and the liquid is a syrup. If not, keep simmering the prunes until you can no longer smell the alcohol and the wine-sugar mixture (or water-sugar mixture) has turned into a syrup.
Once done, remove the pot from the heat and let the prunes cool. Once fully cooled, your walnut-stuffed prunes are good to serve.
Pour the cream and the powdered sugar in a large bowl and whip the cream with the hand mixer until you get soft peaks.
Layer the prunes and the cream in a tall glass and (optionally) decorate with grated chocolate on top of the final layer of cream.
Recipe From: Nomad Paradise
Pine Nut Crisps
1 cup granulated sugar
1/2 cup flour
6 egg whites
1 teaspoon vanilla
1/8 teaspoon orange extract
2 tablespoon butter, melted
3/4 cup pine nuts
powdered sugar
Combine granulated sugar, flour and unbeaten egg whites. (Reserve egg yolks for another use.) Stir to blend. Add vanilla, orange extract and butter. Fold in pine nuts. Drop by tablespoons onto lightly buttered baking sheets. Spread batter in 3" circles. Bake 3 or 4 at a time on large baking sheet. Bake at 350°F. 8-10 minutes or until browned. Remove to wire rack to cool. Sprinkle with powdered sugar to taste.
Makes 2 dozen cookies.
Delicious Pork Cutlets With Plum Jelly
1 tablespoon cooking oil
1 lb boneless pork leg cutlets cut 1/2 inch thick
1 jar (8-oz) plum jelly/preserves
1/2 chopped onion
1/4 cup white wine vinegar
2 teaspoon soy sauce
1 teaspoon ground ginger
Heat oil in large skillet over medium high heat. Brown cutlets on both sides. Add jelly, onion, vinegar, soy sauce and ginger, cover and simmer for 8-10 minutes.
Poached Pear Halves With Red Wine Sauce
2 cup dry red wine
1 cup apple juice
2 cinnamon sticks
1 whole nutmeg
6 pears, peeled, cored, cut into halves
2 tablespoon cornstarch
1/4 cup cold water
1/4 cup to 1/3 c nutrasweet spoonful *
mint sprigs
* Note, 6 1-gram packets of the brans equal or nutrasweet are 1/4 cup of real sugar.
Heat wine, apple juice, cinnamon sticks and nutmeg to simmering in large skillet; add pear halves with cut sides-down. Simmer, covered, until pears are tender, 10 to 15 minutes. Carefully remove pears to serving dishes; discard spices. Heat wine mixture to boiling.
Mix cornstarch and cold water; stir into boiling mixture. Boil, stirring constantly, until thickened.
Remove from heat, let stand 2 to 3 minutes. Stir in NutraSweet Spoonful; spoon sauce around pears. Garnish with mint sprigs.
Polenta Pancakes With Blueberries
1/2 cup all-purpose flour
2 tablespoon sugar
1/2 teaspoon sea salt, coarse
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup polenta, or coarse ground yellow cornmeal
1 large egg, and
1/3 cup egg beaters 99% egg substitute *
1 cup lowfat buttermilk **
2 tablespoon unsalted butter, melted
1 cup blueberries
* Original recipe used 2 large eggs
** Original recipe used regular buttermilk
In a med mixing bowl, sift together the flour, sugar, salt, baking powder, and baking soda. Sprinkle the polenta over the other dry ingredients and toss until evenly mixed.
In a separate bowl, beat the egg and egg beaters lightly with a fork, then add the buttermilk and the melted butter and whisk together briefly. Add the wet ingredients to the dry ingredients and mix until just blended - the batter will be a little lumpy. Gently fold in the blueberries until they are evenly distributed in the batter.
Heat a large skillet or a griddle until it is so hot that droplets of water dance across the surface, then brush it with vegetable oil or spray with nonstick spray. Using a 1/4 C measure or a 2 oz ladle, pour the batter onto the pan or griddle and cook until large bubbles form on the top of the pancake and the edges begin to brown. Flip to th eother side and cook for another minute or so, until the bottom is browned. Transfer to a paper towel-lined plate and keep warm in a low oven while you cook the remaining pancakes.
White Bean, Chard And Pancetta Soup
1/4 lb pancetta (italian bacon) finely diced
1 medium onion, finely diced
1 small carrot, finely diced
2 celery ribs, thinly sliced
1 teaspoon finely minced garlic
1 cup dried white beans
4 cup low-sodium chicken broth
1 teaspoon chopped fresh thyme leaves or dried thyme
6 large swiss chard leaves
salt and pepper, as desired
grated parmesan cheese as desired
Preheat oven to 350°F. Place pancetta in an oven-proof pot over medium heat and cook, stirring occasionally, for 2 minutes. Add the onion, carrot, celery and garlic and continue to cook, stirring occasionally, another 7 minutes, or until vegetables soften. Add the beans, broth and thyme. Cover tightly, place in oven. Bake for 1 1/2 hours or until beans are soft. Meanwhile, remove center stem from the chard leaves. Slice into crosswise slices 1/4-inch thick. Roughly chop the chard leaves. Add the chard to the bean mixture and replace in the oven. If the soup is looking too thick, add some water. Cook another 20 minutes. Remove the pot from the oven and add salt and pepper as needed. Serve the soup piping hot and offer grated Parmesan cheese on the side.
Split Pea Bread
150g yellow split peas
150g strong wholemeal flour
150g strong white flour
10g yeast
1 spoon of sugar
salt
300ml water, lukewarm
1 spoon of oil
Put the salt in the stand mixer’s bowl. Put the peas and the flours on top. Make a well and add the yeast in it, add the sugar on top of the yeast. Pour the lukewarm water and mix for half of minute with the slowest setting. Mix for another 7 minutes with a higher setting. Pour the oil while the bread is mixing, so it will be easier to take it out of the bowl.
Oil a bread tin and put the bread dough in it. Cover with a tea towel and leave it in a warm room. The dough will need a bit longer to rise, so leave it for at least one hour.
Heat the oven at 200°C (392°F) or 180°C (372°F) for fan assisted ovens. Put the bread tin in the oven and leave to bake for 25 minutes. Turn the bread so it bakes evenly and bake for another 2-3 minutes. This bread needs less baking time. A standard bread is ready in 35 minutes.
Makes 1 loaf.
Russian Mustard
Combine:
1/2 cup dry mustard
1 cup sugar
1/4 tsp salt
Pour over, stirring constantly:
3/4 cup boiling water
Blend to make a paste, adding more water if needed. Then add:
1 tsp white vinegar
1 tblsp salad oil
Adjust seasoning to taste and store in refrigerator.
Recipe From: Peasant Cooking Of Many Lands by Coralie Castle And Margaret Gin, 101 Productions 1972
Cut stalks of rhubarb into small 1-inch chunks and put them into a large kettle. Cut off the lemon and orange rinds. Chop fine and mix with the chopped raisins. Stir these in with the cut up rhubarb in the kettle. Now squeeze all the juice from the lemons and oranges into kettle mixture.
Blend everything thoroughly. Set aside and let stand for 1 hour. Lastly, stir in the sugar. Set kettle on stove and bring to a boil. Let simmer for 1 hour while constantly stirring. When mixture thickens, pour into sterilized glasses or jars. Fill to about 1/2 inch frm top. Set aside to cool. When cold, seal tops with covering of hot melted paraffin wax.
Recipe From: Historical Thanksgiving Cookery by Robert W. Pelton, 2003
Cider Apple Butter (Loreta Velazquez)
3 quarts cider
8 lbs apples
1 1/2 c brown sugar, packed
1 c molasses
2 tsp cloves, ground
2 tsp cinnamon
1 tsp allspice
1/2 tsp salt
sassafras bark, small pieces
Put cider in small kettle and bring to boil. Let simmer until it is reduced by one-half. Meanwhile, peel and core apples. Cut into quarters. Add to cider and cook until tender. Then mash thoroughly until it is a purée. Stir in brown sugar, molasses, ground cloves, cinnamon, allspice, and salt. Cook over low heat. Stir continuously until mixture thickens.
Spoon into sterilized pint jars. Fill to about 1/2 inch from top. Stick one piece of sassafras bark in each jar. Set jars aside to cool. When cold, seal tops with covering of hot melted paraffin wax. Makes 6 pints.
Recipe From: Historical Thanksgiving Cookery by Robert W. Pelton, 2003
Mincemeat Cookies
1 c butter
2 c sugar
3 eggs, beaten
3 c flour
1 c mincemeat
1 tsp baking soda
1/8 tsp ginger
1 tsp cloves
1 tsp nutmeg
1/2 tsp salt
1/2 c nuts, chopped (this usually refers to walnuts)
Using a fork, cream butter and sugar together in a wooden mixing bowl. Add well beaten eggs and enough flour to prevent mixture from curdling. Then blend in the mimcemeat.
In a separate bowl, sift together the flour, baking soda, ginger, cloves, nutmeg, and salt. Add these dry ingredients to the mixture in the first bowl and blend everything thoroughly. Lastly, work in the chopped nuts. The cookie mixture should be almost, but not quite, stiff enough to roll. Drop by spoonfuls on lightly greased baking sheets at least 2 inches apart to let them spread.
Bake at 375°F for 10 to 12 minutes. Makes 4 dozen cookies.
Recipe From: Historical Thanksgiving Cookery by Robert W. Pelton, 2003
Harvest Bake
2 lg zucchini or yellow summer squash, sliced
1 onion, chopped
1 sweet green pepper, seeded, cut into thin strips
1 c fresh corn cut from cob
2 tomatoes, sliced
1 tsp chile powder
1 tsp oregano
1/4 tsp cumin seed
at least 2 tblsp grated longhorn cheese
2 tblsp cooking oil
In an iron pot (or flame-proof casserole) sautéonion in 1 tablespoon oil until golden. Mix all seasonings together. Layer vegetables spinkled (except tomatoes, sprinkle them with seasoning on a seperate plate and hold for later) with seasoning mixture, drizzle with remaining oil. Cover and bake at 350°F for one hour.
Add sliced tomatoes, top with cheese and bake uncovered for 20-30 minutes until cheese is thoroughly melted and bubbly. Serves four.
Recipe From: Pueblo Indian Cookbook, 1977. New Mexico.
Mexican Cheese Puffs
3/4 c water
1/4 c plus 2 tblsp butter
3/4 c flour
3 eggs
1 8 oz pkg cream cheese, softened
1 3 oz pkg cream cheese with chives, softened (or make your own)
3/4 c ripe olives, chopped
1 4 oz can chopped green chilies or the equivalnt fresh
2 tblsp finelt chopped onions
3/4 tsp chicken flavored granules
dash of cayenne pepper
salt to taste, but keep in mind that salt is in the chicken flavoring granules
Combine water and butter in a medium saucepan; bring to a rolling boil. Add flour, all at once, stirring vigorously over heat until mixture leaves the sides of the pan and forms a ball. Remove from heat.
Add eggs, one at a time, beating after each addition: then beat until dough is smooth. Drop dough by rounded teaspoonfuls onto an ungreased baking sheet. Sprinkle each with Parmesan Cheese. Bake at 400°F for 25 to 30 minutes or until puffed and golden. Cool on wire racks.
Combine cream cheeses and remaining ingredients; blend well. Just before serving, cut tops off cheese puffs. Spoon cream cheese filling into puffs; replace tops. Makes about 3 dozen Cheese Puffs.
Note: The Puffs can be baked into a larger size and filled with chicken, tuna, or ham salads, etc., for a delightful luncheon dish or appetizer.
Recipe From: A Taste And Tour Of San Antonio, Texas by Candy Coleman, 1997
Apple Spice Cake
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon ginger
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup unsweetened applesauce
1 cup sour milk or buttermilk
3 large egg whites
1/2 teaspoon vanilla
1/2 cup raisins
2 apples, pared, peeled, and chopped
Combine flour, baking powder and soda, and salt. set aside. In another bowl, mix the applesauce, sugar and spices. Add milk, vanilla and egg whites. Mix well. Stir in flour mixture just until combined. stir in apples and raisins. pour into sprayed 7x11 inch baking pan and bake at 350°F for 25-30 minutes.
Barley Salad
1 1/2 cup barley
8 cup water
1/3 cup parsley, diced
2 tablespoon basil, crushed
1/4 cup green onions, sliced
1/4 cup lemon juice, fresh
1/2 cup salad oil
1 teaspoon soy sauce
2 tomatoes, diced
In a sauce pan, boil barley in water for 15 minutes; drain. Steam barley for 10 minutes more; cool. Add parsley, basil, and green onions; let sit so flavors can blend. In a small bowl beat together, lemon juice, salad oil and soy sauce, add tomatoes; toss with barley mixture. Chill.
