Onion Cake
Ingredients & Directions 3 Strips bacon, diced 4 md Onions, finely chopped 3 tb Butter 1/2 c Sour cream 1 tb Flour 1/2 ts Salt 3 Eggs, beaten 8 oz Tube refrigerated crescent -rolls In a skillet, cook bacon until crisp. Drain bacon and discard pan drippings. In the same skillet, cook onions in butter until tender. Cool. In a mixing bowl, combine sour cream, flour and salt; add eggs. Stir in the bacon and onions; set aside. Separate crescent roll dough into four rectangles. Pat dough into the bottom and 1″ up sides of a greased 9″ square baking pan, stretching as needed. Pinch edges together to seal. Pour onion mixture over dough. Bake at 375 degrees for 30 minutes or until the topping is set and crust is golden. Cool slightly before cutting into small squares. Serve warm. Yields: 16 servings Yields 6 Servings
Kvas Mint-flavored Bread Beer Soup
Ingredients & Directions 1 lb Stale black bread 2 tb Mint leaves, fresh – or – – or – 1 lb Pumpernickel bread, stale 1 tb Dried mint leaves 1 c Sugar 2 tb Active dry yeast 2 tb Raisins 1/4 c Luke warm water **NOTE** Water must be NOT hot as it will kill the yeast. Oven must be preheated to 200 degrees F. Cube bread then spread on a cookie sheet and place in oven for 1 hour. Bring 6 quarts of water to a boil and drop in the bread.. Remove from heat, cover with a towel, & allow to sit at room temperature for 8 hours. Strain through a fine seive by pressing the moistuire from the bread. Sprinkle the yeast & 1/4 teaspoon of sugar over the cup of lukewarm water and stir to dissolve the yeast completely. Set aside in a warm place covered by a towel for approx. 10-12 minutes or until. mixture doubles in volume. Add the mint leaves, and remaining sugar, stir well then re-cover with the towel and set aside for 8-12 hours more at room temperature. Again strain the mixture through a fine seive. Pour into a 1 gal. container, add the raisins, cover the top with plastic wrap, secure with a rubber band, and place in cool NOT cold, spot for 4-5 days or until the raisins are floating and the sediment has sunk to the bottom. Pour off the clear amber liquid and rebottle in a clean jug or bottles. refrigerate until ready to use. In Russia this is a beverage as well as cold soup stock. ORIGIN: Dr. Sergei Betschonov, Uralsk, Kazakhstan Yields 6 servings
Turkey Pizza Pie
Ingredients & Directions 1 pk Spaghetti sauce mix(1.5oz) Water 1 cn Mushrooms,sliced(2.5oz) 1/4 c Milk 1 ts Garlic salt 1/4 c Parmesan cheese,grated 1 cn Tomato paste(6oz) 1/2 ts Oregano,crushed 1 lb Turkey,ground 1/4 c Bread crumbs,seasoned 1/4 ts Pepper 1 c Mozzarella,cheese,shredded 1. Combine in a saucepan the spaghetti sauce mix, tomato paste and half a tomato paste can of water. 2. Add oregano and mushrooms; bring to a boil. 3. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. 4. Combine turkey, milk, bread crumbs, garlic salt and pepper. 5. Press turkey mixture evenly over bottom and sides of a 9-inch pie plate. 6. Spoon spaghetti sauce evenly into meat crust; sprinkle with Parmesan cheese. 7. Bake in preheated 350’F. oven 30 minutes. 8. Sprinkle with mozzarella cheese; bake 15 minutes longer. 9. Cool slightly; cut into wedges to serve. From Yields 6 Servings
Ha'penny Friendship Bread****fjvs25a
Ingredients & Directions 5 1/2 c Pillsbury Best Bread Flour* 3 tb Sugar 2 ts Salt 2 pk Active Dry Yeast 2 c Water 1/4 c Oil It may take 3 notes to do this entire recipe as should be done.*INGREDIENT LIST SHOULD READ: 5 1/2-6 cups Pillsbury’s Best Bread Flour.Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat water and oil ntil very warm (120-130 degrees F.). Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in additional 3 1/2-4 cups flour, until dough pulls cleanly away from sides of bowl. On floured surface, knead dough until smooth and elastic, about 10 mins. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85 degrees F.) until light and doubled in size, about 1-1/2 hrs.Punch down dough several times to remove air bubbles. Allow to rest on board covered with inverted bowl for 14 mins. Shape as desired. (Shape directions to follow in next note.) Marilyn Sultar Yields 2 Servings
Christmas Cake
Ingredients & Directions 1 1/2 c Good butter 2 lb Flour 1 3/4 c Brown sugar 1 lb Almonds,blanched 16 Eggs -cut fine 4 lb Raisins 2 Nutmeg,grated 4 lb Currants -same of mace 1 lb Mixed peel 1/2 pt Brandy -cut fine 1 tb Lemon essence Directions: Cream butter and sugar well, add the beaten yolks, then the stiffly beaten egg whites. Put all fruits and nuts together, rub with some of the 2 pounds of flour. Beat well, then add nuts and brandy. I make just half of this recipe and I put in a very small teaspoon of soda. Bake slowly. This is a transcription from my Mom Dixon’s handwritten recipe book. It dates from the first quarter of this century. Liz Parkinson Yields 1 servings
Annette Funicello's Peanut Butter Chocolate Chip Cookies
Ingredients & Directions 2 c Unsifted flour 1 c Sugar 1/2 ts Baking soda 1/4 ts Salt 1/2 c Corn oil margarine, softened -(1 stick) 1/2 c Skippy creamy or super chunk -peanut butter (or Trader Joe’s Almond Butter) 2 Eggs 1 tb Water 1 ts Vanilla 6 oz Semisweet chocolate chips, -optional (1 cup) In small bowl stir together flour, sugar, baking soda, and salt. In large bowl with mixer at low speed beat together margarine, peanut butter, eggs, water, and vanilla just until blended. Add flour mixture, beat until blended. Increase speed to medium; beat 2 minutes. Optional: stir chocolate pieces into batter. Drop by rounded tablespoonfuls 3 inches apart onto ungreased cookie sheets. Flatten slightly with floured bottom of glass. Bake in 375 F oven 10 to 12 minutes or until lightly browned. Cool on wire rack. Store in tightly covered container. Makes about 2-3 dozen. Peanut Butter Oat Cookies: decrease flour to 1 cup, add 1 cup quick oats. (Special thanks to Skippy Peanut Butter.) [The Great American Peanut Butter Book, by Larry & Honey Zisman, pg 18; St. Martin’s Press, New York, 1985.] [I made these last night to pack for my trip to Reno. Whatever you do, don’t use creamy peanut butter! With just 1/2 cup nut butter mixed with 2 cups flour, the nut taste gets kind of lost. I used almond butter; we also used Cantbelieveitsnotbutter for the margarine. Don’t round those Tbspfulls too high, as these cookies wind up a bit on the large size. I also forgot about flattening them out; oh well… What I have are chocolate chip cookies (mini-chips), with a faint almond flavor.] [If anyone knows of a BBS with the Cooking echo in Sparks or Reno NV, please let me know! I’ll be staying at the Peppermill hotel for about 2 weeks, and may be able to modem out…] File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdjaxxx.zip Yields 2 Servings
Semolina Bread
Ingredients & Directions STARTER 1/4 c Warm warter (105-115 F) 1/4 ts Yeast 3/4 c Water + 4 Tbsp, all at room -temperature 2 1/2 c Unbleached flour -BREAD- 2 1/2 c Warm water (105-115 F) 2 1/2 ts Yeast 3 3/4 c Unbleached flour 3 3/4 c Semolina flour, finely grnd 2 ts Salt Additional semolina flour For Starter: combine 1/4 cup warm water and yeast in a medium bowl, let stand until yeast dissolves, about 10 minutes. Stir in 3/4 cup plus 4 tsp room temperature water. Add flour in 3 additions, stirring well after each addition. Stir until mix has consistency of a thick and sticky dough, about 3 minutes. Lightly oil a large bowl. Transfer starter to bowl and flip to coat with oil. Cover with plastic wrap and let rise at cool room temp. until tripled in volume (it will be slightly wet and thick), at least 6 hours and up to 24 hours. (Note: starter can be made up to 5 days ahead. Stir down starter, cover and chill. Bring to room temp. before using.) For Bread: pour 2 1/2 cups warm water into a large bowl of electric mixer fitted with paddle attachment. Sprinkle yeast over and let stand until dissolved, about 10 minutes. Measure 2/3 cup starter (reserve remainder for another batch). Rub between fingers and allow starter to drop into yeast mixture. Beat until some of the starter dissolves. Combine flour, semolina flour and salt in a large bowl. Add to yeast mixture in 3 stages, beat until well mixed. Turn out onto floured surface, knead until smooth and elastic, about 6 minutes. Oil a large bowl and transfer the dough into it; flipping the dough to coat with oil. Cover bowl with plastic wrap and let rise in a warm draft-free spot until doubled in volume, about 1 hour. Butter 2 baking sheets. Punch down dough, divide into 4 pieces. Cover 3 pieces with a clean towel. Roll remaining piece on floured surface into a 14″ x 8″ rectangle. Starting at a long edge, roll up jelly roll style, press ends and seam to seal. Using sharp knife, cut 1/2″ deep slices into the top of dough every 1 1/2″. Sprinkle with additional semolina flour and place on prepared baking sheet. Repeat rolling and shaping with remaining pieces of dough. Cover shaped dough with a clean towel, let rise in a warm draft-free spot until doubled, about 45 minutes. Position 1 oven rack in the top 1/3 and 1 rack in the bottom 1/3 of the oven. If available place a baking stone on each rack. Preheat oven to 450 F (let baking stones heat for at least 30 minutes. Place 1 baking sheet on each rack or stone. Bake until bread is golden brown and sounds hollow when tapped on top and bottom, about 25 minutes. Alternate sheets about 1/2 way through the baking. Cool bread on racks. Yields 4 sm loaves
