February 8th, 2008 by alice
Tags: Bone, Ham, Rachies, Soup
INGREDIENTS
- 1ham bone
- 10cupswater(about)
- 2cups choppedcarrots
- 1 1/2cups choppedcelery
- 1cup choppedonions
- 2mediumwhite potatoes, peeled and chopped
- 2tablespoonspepper
- 2bay leaves
- 1 1/2cupslentils
- 2cupsegg noodles
- 1cupfrozen peas
DIRECTIONS
- Place ham bone in a medium stock pot. Fill water to just cover ham bone.
- Bring water to a boil and add carrots, celery, potato, onion, pepper, and bay leaves.
- Reduce heat to a medium simmer. Simmer 1 hour.
- Add lentils.
- 10 minutes before serving, bring back to a boil and add egg noodles.
- 5 minutes before serving, add peas.
- Serve when noodles are cooked to desired “doneness”.
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February 8th, 2008 by alice
Tags: Amish, Cake
INGREDIENTS
-
Cake
- 1/2cupbutteror shortening
- 2cupsbrown sugar
- 2cupsbuttermilkor sour milk
- 2teaspoonsbaking soda
- 3cupsflour
- 1teaspoonvanilla essence
-
Topping
- 6tablespoons softbutter
- 4tablespoonsmilk
- 1cupbrown sugar
- 1/2cup choppednuts
DIRECTIONS
- Preheat oven to 375 degrees F.and grease and flour bottom of 9×13 pan.
- For cake: cream butter and sugar together until fluffy.
- Blend in buttermilk or sour milk and 2 teaspoons of baking soda, there should be some foaming.
- Add 3 cups flour and mix until blended.
- Add vanilla last.
- Pour batter into prepared pan and Bake 25-30 minutes or until knife inserted comes out clean.
- For topping: blend soft butter, milk, brown sugar and nuts in a small bowl.
- When cake comes out of oven and is still warm, spread with topping mixture and return to oven to bake until bubbly. About 1-2 minutes.
- Remove from oven again and cool.
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February 8th, 2008 by alice
Tags: Lemon, Polenta, Thins
INGREDIENTS
- 1/2cupcoconut oil
- 1/2cupsugar
- 1tablespoonlemon zest
- 3tablespoonsfresh lemon juice
- 3/4cupyellow cornmeal
- 1 1/4cupsquick-cooking oats
- 1/2teaspoonsalt
- 4teaspoonsraw brown sugar
- 4teaspoonspine nuts, chopped
- 1 1/2teaspoonslemon zest
DIRECTIONS
- Preheat oven to 350°C Line a baking sheet with parchment or a silicone mat.
- In a medium mixing bowl, combine oil, sugar, and zest (food processor works great for this). Beat in lemon juice, then cornmeal, flour, and salt.
- If your dough is droopy chill it for at least 30 minutes.
- In a small bowl stir together topping ingredients. Set aside.
- Drop dough by rounded teaspoonfuls, at least 3 inches apart, onto prepared sheet. Using a small pointy spoon push a slight dimple into each dough circle and tip about 1/8 tsp topping into each depression.
- Bake about 12 minutes, until cookies are thin disks with golden edges.
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February 8th, 2008 by alice
Tags: Fry, Pineapple, Pork, Stir
INGREDIENTS
- 1 1/2cups uncookedinstant rice
- 2cupswater
- 4tablespoonsbrown sugar
- 1 1/2teaspoonscornstarch
- 1/2teaspoonground ginger
- 1/4teaspooncrushed red pepper flakes, if desired
- 3tablespoonssoy sauce
- 1 (20 ounce)canpineapple chunks, drained, 2 tablespoons liquid reserved
- 3/4lbboneless lean pork, cut into thin bite-size strips
- 1 (16 ounce)bagcoleslaw mix(shredded cabbage and carrots)
DIRECTIONS
- Cook rice in 1 ½ cups of the water as directed on package.
- Meanwhile, in small bowl, mix 3 tablespoons of the brown sugar, the cornstarch, ginger, red pepper, if desired, the remaining ½ cup water, the soy sauce and reserved 2 tablespoons pineapple liquid; set aside.
- Heat 12-inch nonstick skillet over medium-high heat. Add drained pineapple chunks; sprinkle with remaining 1 tablespoon brown sugar. Cook 5 minutes, turning chunks occasionally.
- Remove pineapple from skillet; set aside. In same skillet, cook and stir pork over medium-high heat 2 minutes.
- Add coleslaw mix; cook and stir 3 to 6 minutes or until pork is no longer pink in the center and cabbage is tender.
- Stir pineapple and cornstarch mixture into pork mixture; cook and stir 3 minutes or until pork is glazed and sauce is slightly thickened.Serve over rice.
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February 8th, 2008 by alice
Tags: Flakes, Sourdough, Starter
INGREDIENTS
- 2tablespoonssourdough starter, flakes
- 2cupsbottled water
- 2cupsflour
DIRECTIONS
- First Feeding:.
- In a glass or plastic bowl (never use metal) add the dried starter flakes, 1/2 cup of lukewarm (bottled) water and 1/2 cup of flour.
- Note: If you wish a stronger flavor add one or two tablespoons of rye flour to the first feeding.
- Using a plastic or wooden spoon (never metal) stir mixture vigoursly to add air.
- Cover loosely and place in a warm draft-free area (I leave it on my counter top).
- Allow the starter to proof for 8-14 hours (mixture should become very bubbly (don’t worry if you see no activity, just continue with second feeding).
- Second Feeding.
- To the mixture add 1 1/2 cups lukewarm water and 1 1/2 cups flour, stir vigoursly.
- Cover loosely and place in a warm, draft-free area and allow to proof for 8-14 hours, until bubbly.
- Note:At this point I suggest making some flakes as a back up — see Preserving Starter below.
- You should now have approximately 2 cups of active starter that is ready to use. Always save 1/4 cup of starter for future use,so if your recipe calls for more than 1 1/2 cups of starter then it will be necessary to add equal parts of water and flour and proof for another 8-14 hours.
- Maintaining the Starter:.
- After removing the quantity needed for the recipe, save approximately 1/4 cup of starter and discard (or make flakes) any additional starter.Place the saved starter in a glass jar or plastic storage container.Do not use an air tight container as the gases need room to escape.I use a glass jar with a small hole punched in the top (Since I do not want the starter to touch metal, I place a small piece of plastic wrap over the top before screwing on the metal cap).Next, stir in one-half cup each of flour and water, let sit on the counter for 30 to 45 minutes, then close the container and place in the refrigerator.This will preserve your starter until the next time you need it.The starter can be stored in the refrigerator for up to two weeks.If you must go longer than this, remove the container every two weeks or so anddump all but ¼cup down the drain.Feed again, as above, to reactivate starter.
- Preserving your Starter.
- It is a good idea to preserve some of your starter in case something goes wrong.If your starter dies, you will have to purchase or get some more from somebody and start over.I have learned a method that can be used to preserve the starter for a long time without constantly adding flour or water.This method also makes it easier to share your starter with your friends.
- During the normal course of preparing your starter for bread baking and when it is active and bubbly, pour a small puddle of the starter onto some wax paper and spread it out with the back of a spoon so that the starter forms avery thin layer on the wax paper.Let it completely dry out overnight.The next day, bend the wax paper and the starter will break apart like potato chips.Place the starter chips in a plastic zip lock bag sealed tightly and then into the refrigerator.It is also a good idea to write the date and type of starter on the outside of the bag.
- Starter can be kept this way for up to six months with no ill effects, though I have heard you can probably go up to year.To reactivate it, place the starter chips in equal amounts of flour and water and put it in a warm place for 12 hours.I make these starter chips every three months or so to ensure I have a fresh backup for all my sourdough starters.
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