Peach Leaf Starter
Ingredients & Directions 1 qt Fresh peach leaves, unpacked 3 c Water 3 Baked potatoes, medium size 1/2 c Yellow corn meal 3 tb Sugar 2 ts Salt Bring water to rolling boil and steep peach leaves in it for 15 minutes. Drain liquid and add enough water to make 3 full cups again. This will have a rather unappetizing green color but don’t worry! It will disappear during the fermentation process. Peel hot baked potatoes and put through food mill or sieve. Scald 1/2 cup corn meal in 1 cup of the liquid until it reaches boiling point and thickens. Stir constantly so that it will not become lumpy. Now combine all ingredients in large mixing bowl (do not use metal or plastic). Cover with cheesecloth and set in a warm place (80-85) until well fermented. In warm humid weather this will take about 24 hours. In cool dry weather a few more hours may be required for mixture to become active. Stir every few hours. When it is ready, pour into a large glass jar. Store in refrigerator at about 38 degrees. If necessary stir down a time or two until it stops foaming. It is ready for use when about 1/2 inch of clear liquid has risen to the top. This will take about 2 days. Stir well before using. When this starter has been used down to about 1 cupful, add 3 cups water, 3 medium sized baked potatoes, 1/2 cup corn meal scalded in 1 cup of the water, 3 Tbsp. sugar and 2 tsp. salt prepared as for the first time (peach leaves are not needed). Set in warm place until it becomes very active in about 6 to 8 hours. Store in refrigerator and it will be ready for use the next day. A properly renewed starter improves with age and, once one becomes accustomed to taking care of it, it all becomes automatic. When, for some reason, it cannot be used about twice a week, stir it thoroughly every few days and add 1 tsp. sugar. Scald jar and lid before filling each time. Yields 6 Servings
Cally's Chicken Tamale Pie
Ingredients & Directions 1/2 c Cornmeal,yellow 1/2 ts Salt 1 tb Onion,instant minced 1 cn Kidney beans,drained(20oz) 1 1/2 c Chicken,diced cooked 2 c Water 1 c Cheddar cheese,sharp,shreded 1 cn Chili without beans(16oz) 1 cn Pimientos,drained/diced(4oz) Parsley,chopped 1. Mix cornmeal, water and salt in a saucepan; bring to a boil. 2. Simmer, stirring constantly, until mixture becomes very thick. 3. Remove from heat; stir in cheese and onion. 4. Spread mixture evenly into bottom and sides of a greased 2-quart baking casserole. 5. Mix together chili, kidney beans, pimientos and chicken; pour mixture into lined bowl. 6. Cover; bake in preheated 350’F. oven 35 to 40 minutes, or until bubbly. 7. Serve hot, sprinkled with chopped parsley. Yields 6 Servings
Biscuits And Sausage Gravy
Ingredients & Directions 1 Recipe Buttermilk Biscuits 4 Breakfast sausage patties -(each 2 1/2; cooked (4 to -5) Inches round) 2 tb Margarine 2 tb All-purpose flour 2 c Skim milk Salt and pepper to taste; -(if salt allowed) Prepare Buttermilk Biscuits. While they bake, cook sausage patties. You may use either Turkey Breakfast Sausage – Sage, in Meats, Poultry and Seafood Section, or your favorite commercial brand, being sure not to fry but broil and drain well on paper towels. Set sausage aside. In clean skillet melt margarine; stir in flour. Cook on medium-low heat, stirring constantly, until mixture is smooth and golden brown, about 5 minutes. Whisk or stir in milk. Cook and stir about 2 minutes longer or until gravy is smooth and thickened. Crumble sausage patties into gravy. Season to taste. When gravy mixture is heated through spoon over split, warm biscuits. Serve immediately. Makes 6 servings. Yields 1 Servings
Arlene's Strawberry Pie
Ingredients & Directions 1 Baked 9-inch pie shell 1 c Water 1 c Sugar 3 tb (heaping) cornstarch 3 tb Strawberry Jell-o 3 tb White Karo 1 ds Salt 1 qt Strawberries Notes: Arlene Kresge, McMichaels Mix together water, sugar, cornstarch, corn syrup and salt. Cook until clear in appearance and you are unable to taste the cornstarch. Remove from heat and add 1/4 tsp. red food coloring and Jell-o and stir. Pour over strawberries, stirring gently. Pour into cooled 9-inch pie shell and refrigerate. Cool until set. If desired, top with Cool Whip or any other whipped topping before serving. Yields 1 Servings
Anise Cookies (radola)
Ingredients & Directions 2 Eggs 170 g Sugar 170 g Flour 1 tb Ground Anise Beat the eggs and the sugar to fluffy cream. Add flour and anise. With 2 teaspoons place small heaps on your baking sheet. Let them dry overnight. Next morning heat your oven to 180 degrees Celsius(!) Bake the cookies for 8-10 minutes. They should keep their pale colour. Smells great ! +—+ | M-D Radola | | Munich, Germany | | radola@informatik.tu-muenchen.de | From Yields 70 Servings
Fallen Chocolate Pecan Cake
Ingredients & Directions 1/4 c Pecans (1-ounce) 3 tb All purpose flour 3 oz Bittersweet or semisweet Chocolate, chopped fine 1/2 c Unsweetened Dutch Process Cocoa powder 1 c Sugar 1/2 c Boiling water 2 Egg yolks 1 tb Bourbon 4 Egg whites, at room Temperature Scant 1/4 teaspoon cream of Tartar 23 ts Powdered sugar 8 Inch round spring form pan,2 1/16 Inches deep Position oven rack in the bottom third of the oven and preheat to 375. Spray the bottom and sides of the pan very lightly with vegetable oil spray. In a clean dry food processor or blender, pulverize pecans and flour until the mixture resembles the texture of fine meal. Set aside. In a large mixing bowl, combine chopped chocolate, cocoa, and 3/4 cup sugar. Add boiling water and whisk until chocolate is completely melted. Whisk in egg yolks and Bourbon. Set aside. Combine egg whites with cream of tartar in a medium mixing bowl. Beat on medium speed until soft peaks form. Gradually sprinkle in remaining sugar and beat on high speed until stiff but not dry. Whisk the flour and almonds into the chocolate mixture. Fold about one quarter of the egg whites into the chocolate mixture to lighten it. Fold in the remaining egg whites. Scrape batter into prepared pan; level the top if necessary. Bake 3035 minutes or until toothpick or wooden skewer plunged into the center comes out with a few moist crumbs clinging to it. Cool in the pan, on a wire rack. Cake will sink like a souffle and the top crust may be broken and uneven. Cooled cake may be covered and stored at room temperature or in the refrigerator one day ahead or frozen up to two months. To unmold and serve: Detach the cake from the pan by sliding a small knife around the sides of the cake, pressing close to the sides of the pan. Release the spring and remove the pan sidesif the cake edges crack or break, do not eat or discard the pieces! Leave the cake on the bottom of the springform and transfer it to a serving dish. Gently replace any broken crust pieces. Sieve powdered sugar very lightly over the top to highlight the uneven surface and give the cake a rustic and appetizing appeal! Yield: 1012 servings NUTRITIONAL DATA PER SERVING 179 calories; 6.4 grams fat; 29 percent calories from fat; 4.2 grams protein; 30.2 grams carbohydrates; 42.4 Mg cholesterol. BAKERS’ DOZEN ALICE MEDRICH SHOW #BD1A47 Yields 4 servings
Whitewatergate Cake
Ingredients & Directions CAKE 1 pk White cake mix 1 c Salad oil 1/2 c Choppen pecans 1 pk Instant pistachio pudding 3 ea Eggs 1 c Club soda PISTACHIO FROSTING 2 Env. Dream Whip 1 1/2 c Cold milk 1 pk Instant pistachio pudding Combine ingreds., beat 4 min. at med. speed of elec. mixer. Pour batter into prepared 10″ tube pan. Bake at 350 F. for 45-50 min. Turn out on wire rack to cool. Frost with Pistachio Frosting, garnish with pecans. PISTACHIO FROSTING: Combine whipped topping mix and milk, beat at high speed of elec. mixer until peaks form. Add pudding mix and beat until fluffy. M-M-M GOOD!!! (All calories are automatically baked out.) Nutritional info per serving: (shredded before I got to them). Yields 1 Cake
