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Traditional Table of Fruit, Bread and Cheese
Mix dry ingredients. Then add milk sufficient to create dough-like consistency. Roll on floured board to 1/2 inch thick and cut into dough into pieces 2" x 3". Punch hole in center of each piece. Fry in hot deep fat until bottoms appear crisp. Then flip and fry the other side until crisp. Will serve approximately 9 people.
PREPARE PASTRY FIRST AND SET ASIDE. Make a paste with 1/3 of the flour and the water. In the remaining 2/3 of flour, cut shortening into it until pieces are the size of peas. Add the flour paste in and mix until dough binds and can be made into a ball. Roll out to 1/8" thick and set aside.
PRE HEAT OVEN TO 400 DEGREES
PREPARE FILLING by mixing filling ingredients in the order presented above. Dump mix into a deep enamel pan or casserole dish. Then, cover the mix with the rolled out pastry dough from above.
Put dish in oven and bake at 400 degrees for 10 minutes. THEN REDUCE OVEN TEMP TO 300 DEGREES and bake for an additional 25-30 minutes.
- 2 cups of milk
- 1/4 cup of butter
- 2 eggs - separated, but saving yolks and whites separately
- 1/3 cup of sugar + 1/4 cup of sugar
- 2 cups of cubed bread with crusts intact
- 1 teaspoon vanilla
- 1 cup fruit preserves
NOTE: This will require two baking dishes, one larger than the other. Pudding will be baked in smaller one. Larger one will be a water bath.
PREHEAT OVEN TO 325 DEGREES
Add butter to milk and heat in sauce pan until butter melts. Place bread cubes in bottom of greased, flat baking dish. Beat egg yolks until color is even. Add 1/3 cup of sugar. Stir in 1/2 cup of the milk/butter mixture. When evenly smooth, add the remainder of the milk/butter mixture and stir. Add vanilla. Pour mixture over bread cubes.
Cover bottom of larger baking dish with hot water and place smaller dish containing mixture into the larger dish. Add more hot water to the larger dish until smaller dish is surrounded by hot water. Place dishes in 325 degree oven and bake 50-60 minutes or until inserted knife comes out clean.
REDUCE OVEN HEAT TO 300 DEGREES
Remove smaller dish from larger water bath dish. Spread fruit preserves over top of pudding. Beat egg whites stiff and add 1/4 cup of sugar, gradually, to create meringue. Spread meringue on top of preserves and brown in oven at 300 degrees for 15-20 minutes
When water is at a rolling boil, add salt. Reduce heat to moderate and slowly add cornmeal, stirring continually. Continue to stir and simmer until mixture thickens to desired consistency. Add sweetener, cream, butter or milk to taste.
Chop corncobs into small pieces and add to a large kettle of boiling water. Then, add sugar to kettle. Boil 30 minutes or until cobs are soft.
Set kettle aside to cool. When kettle contents have cooled, separately mix gelatin to white wine or grape juice and let stand 5 minutes.
Pour wine/juice/gelatin mixture into cooled kettle with corn and stir.
Thoroughly strain cobs and pour liquid into jelly glasses. Seal with melted paraffin. Yields approximately 2 1/2 pints.
Mix corn, egg and flour until well blended. Drop mixture, one tablespoon at a time into hot grease. Turn once when browned, flip and cook other side until browned. Serves 4-6 people.
Preheat a griddle or non-aluminum frying pan until water droplets will dance across the surface of the pan, about 350 degrees.
Place cornmeal in a mixing bowl. SLOWLY add boiling water to cornmeal, lightly stirring ONLY until combined. DO NOT OVERMIX. Allow to sit 5 minutes.
To preheated griddle or pan, add 1 tablespoon oil, shortening or lard. Place 1/4 cup of cornmeal/water mix for each cake into hot oil and fry until edges look dry and slightly browned. Press the centers down occasionally. Flip with a spatula and fry the other side. Note: the second side will be done sooner than the first. Check frequently.
Johnnycake may be eaten as a flat bread accompaniment with a meal, or as a pancake with syrups or jams.
Finely chop onion and garlic. Cut bacon into small pieces.
Sear rabbit pieces in oil, shortening or lard until lightly browned. Remove rabbit. Then, add onion, garlic and bacon to same pan and fry until bacon has slight color. Pour off excess fat. Add cooked rabbit back to the pan. If desired, deglaze with red wine.
Add 3 cups of water and simmer covered for 1 hour and 45 minutes.
While stew is simmering, cut new potatoes into quarters. After the stew has cooked for 1 hour, add potatoes, bay leaf, sugar, butter, salt, black pepper and thyme and continue to simmer covered for the remaining 45 minutes.
Preheat oven to 400 degrees.
Pour flour into bowl. Mix eggs, sugar, butter, milk, and vanilla. Mix with flour just until flour is sticky. Roll onto lightly floured board and cut out or pinch off and roll into a ball and flatten out with hands.
BAKE 7 TO 9 MIN. Until lightly browned.
Chop or slice head of cabbage finely. Place in pan, cover with water and boil 10-12 minutes.
Blend milk and beaten egg and set aside.
While cabbage is cooking, make the following dressing. Combine vinegar, sugar, salt, pepper, prepared mustard and butter in another pan. Bring to a quick rolling boil. Turn off heat and add milk/egg mixture.
When cabbage is cooked, drain off water and add the dressing from the other pan.
On medium heat, cook all together another 5-6 minutes. Serve hot.
Place potatoes in a pan, cover with water and boil until soft in middle when pierced with a sharp knife. About 15 minutes.
In a separate pan, add cabbage and onion, cover with water and boil until tender, approximately 8-10 minutes.
When potatoes are done, drain thoroughly and add butter . Mash potatoes and butter until smooth and creamy. Note: A small amount of milk or cream may be carefully added, if necessary, for smoothness.
Drain cooked cabbage and onion. Add to mashed potatoes. Add salt and pepper. Thoroughly stir until all are mixed. Serve hot. Serves 6-8.
This is a recipe for basic, traditional colcannon. Tender greens of choice, green onion tops, herbs, bacon, or sweet corn are common additions.
Note: Gather spring dandelion leaves only from areas clean of toxic pesticides or spring fertilizer application. Gather while tender and before seedhead formation. Discard stem section below the leaf. Wash in cold water, rinse and repeat.
Place washed and torn dandelions in 10-12 quart pot, cover with water and add 2 tablespoons of salt. Boil uncovered until ribs are tender, about 10 minutes. Drain under cold water and thoroughly press out excess water. Excess water will pop during next step if not pressed out.
Heat grease (or oil) in 12" skillet on medium heat. When hot, add smashed garlic, pepper flakes and 1/2 teaspoon of salt. Cook until garlic is golden (about 1 minute) and add cooked dandelion greens to skillet. Stir and saute until greens are evenly oil covered.
Yields 5-6 servings
The following ingredients may be fresh vegetables; roots, stems, peels, or trimmings of fresh vegetables; or non-prime, but unspoiled, refrigerated vegetables.
Making vegetable broth invites creativity in the choice of vegetables to be included. However, all vegetable broths should include the base ingredients. Following those, additional favorites may be added as preferred.
Do not add starchy vegetables, such as potatoes.
In a large pot, add 4 quarts of water. If using whole onions, celery or carrots, cut into bite-sized pieces. Cut any trimmings to a similar size.
Add cut onions, celery and carrots to the water. Add the salt and pepper. Look at the water level covering the base ingredients.
Add optional ingredients. If necessary, add more water so it covers the added vegetables as it was before.
Mix vegetables and bring to a boil on high heat. Then reduce heat, cover the pot and simmer for one hour.
Strain out vegetables from the broth and pour broth into airtight container(s) to store for later use in soups, stews or any other recipe that includes broth.
Stores refrigerated for up to 2 weeks, frozen for up to 6 months or may be canned using traditional pressure-canning methods.
Rinse dandelion blossoms in cold water. Remove the stems and the green collars under the blossoms.
In 8 cups of water, boil the dandelion blossoms for 3 minutes.
Save the liquid from this step. Cool and strain the blossoms, pressing lightly to extract the juice from the petals.
Measure 3 cups of the liquid and place in a large stainless steel pan. Add 2 tablespoons of lemon juice and 1 package of powdered fruit pectin. Stir and bring to a boil.
While stirring, add 5 1/2 cups of sugar. Continue to stir and boil for 2 1/2 minutes.
Quickly ladle hot mix into 4 pint jars, leaving 1/4" headspace at the top. Wipe the rims of the jars. Add lids and screw bands. Hand tighten screw bands. Allow to cool.
Jelly may be refrigerated and used without further processing. Alternatively, if to be unrefrigerated, jelly may be canned using a water-bath canning method.
In a large stewing pot, place meats, onions, salt and pepper. Cover with water. Simmer until meats are fall-apart tender (2-3 hours). Check occasionally that water level does not simmer too low.
Add corn, tomatoes, okra, potatoes and sugar. Resume cooking until potatoes are soft and stew has thickened. Serve in bowls. 6-8 servings.
Thoroughly rinse peas in cool water. Pick out any broken pieces, hulls or stones. Drain and rinse again.
Place peas in large pot and cover with water. Bring to a boil and boil for 2 minutes. Remove pot from heat, cover and let stand 2 hours.
Then drain liquid from peas and add 10 cups of fresh water back to the peas. Add onions, bacon, and jalapeno pepper. DO NOT ADD SALT OR BLACK PEPPER YET OR PEAS WILL TOUGHEN.
Bring to a boil, then reduce heat and simmer for 1 1/2 hours. Add water as needed.
After peas have simmered 1 1/2 hours, add salt and pepper and continue to simmer another 30 minutes or until peas are tender, as preferred. Makes 10-12 servings.
Note: This is a simple, but extended process that should be started 2 days before intended use.
This recipe calls for the use of whole grain wheat berries, but any viable whole grain such as hulled barley or oats can be substituted or mixed.
Ingredients for Malting Stage
Ingredients for Porridge
Two days before intended serving, place clean wheat berries in a sterilized, quart sized jar. Fill jar 3/4 full with water. Cover jar with clean, open weave cloth secured by a jar ring, string or rubber band. Let stand 12 hours.
After 12 hours, pour off water. Refill jar with fresh water to rinse and then thoroughly drain berries through the attached cloth or colander. Leave damp berries in jar, covered with cloth and let stand 24 more hours.
After 24 hours, fill jar with water, rinse, drain and cover. Let stand for a final 12 hours.
After this 12 hour stand, the wheat berries will have swollen, have white tips or hair-like filaments emerging. The berries are now malted and you may proceed. For maximum nutrition, leave sprouted filaments intact.
If malted berries cannot be used immediately, they must be refrigerated until ready to use.
When ready to proceed you can expect to have about 2 cups of malted berries. The recipe is based on 2 cups. If your actual volume is more or less, adjust other ingredients to maintain the same ratio.
Note: There is considerable variation in the amount of starch remaining in malted grain. Therefore, the creaminess of the porridge may vary accordingly.
Place malted grain in large pot. Add milk and butter. Raise temperature rapidly until butter melts. Reduce heat to a slow simmer and cook 15-20 minutes until liquid appears creamy. Be careful to not scorch milk by overheating.
Add salt, honey and cinnamon. Stir and cook 5 more minutes.
Makes about 8 servings.