VEGETABLE/MEAT AND POULTRY SEASONING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Spices

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 t Marjoram
1/2 ts Thyme
1 t Sweet basil
1/2 ts Sage
1 t Parsley

This seasoning is mixed in parts. Suggest starting with a very small
quantity with ingredients that you have, keep notes of any substitutions.
Use about 3 times as much fresh herb as the same dried herb.

– – – – – – – – – – – – – – – – – –

Title: Apple-coconut pie
Categories: Desserts, Pies
Yield: 1 Pie (10")

3 1/2 c Apples, tart; thinly sliced
3/4 c Sugar
2 tb Flour, all-purpose
1/2 ts Salt
3 1/2 oz Coconut, flaked
1 ts Vanilla extract
2 tb Margarine

MMMMM——————–CREAM CHEESE PASTRY————————-
1 c Margarine; softened
6 oz Cream cheese; softened
2 c Flour, all-purpose
ds Salt

Line a 10″ piepan with half the pastry rolled 1/8″ thick.

Arrange apples in unbakes pie shell. Combine sugar, flour, and salt;
sprinkle over apples, mixing well. Cover with coconut, sprinkle
vanilla over top, and dot with margarine.

Roll out remaining pastry, and place over filling; seal and flute
edges. Cut slits in top to allow steam to escape. Bake at 400
degrees for 10 minutes; reduce heat to 300 degrees and bake an
additional 35 to 40 minutes.

Cream Cheese Pastry: Combine margarine and cream cheese; mix well.
Cut in flour and salt iwht pastry blender. Shape dough into a ball;
chill. Yield: enough pastry for double crust 10″ pie.

SOURCE: Southern Living Magazine, March 1974.

MMMMM

Title: CREAMY LEMON PIE
Categories: Pies
Yield: 1 servings

1 (8- or 9-inch) baked pastry
Shell or graham cracker
Crust
3 Egg yolks*
1 (14 oz) can sweetened
Condensed milk
1/2 c ReaLemon Lemon Juice from
Concentrate
Yellow food coloring
Whipped topping or whipped
Cream

Contributed to the echo by: Tiffany Hall-Graham Creamy lemon Pie
Preheat oven to 350. In medium bowl, beat egg yolks; stir in
sweetened condensed milk, ReaLemon and food coloring. (A few drops
only and it’s optional). Pour into prepared crust; bake 8 minutes.
Cool. Chill thoroughly. Top with whipped topping. Garnish as desired.

*Use only Grade A clean, uncracked eggs.

MMMMM

Title: SEITAN AND ONIONS
Categories: Main dish
Yield: 3 portions

3 4-oz. pieces cooked Seitan
3 tb Vegetable oil
3 c Half moon sliced onions
1/4 ts Ground black pepper (opt.)
2 tb Tamari soy sauce
1 1/4 c Vegetable stock or water

Prep time: 15 to 25 minutes

Slice onions and set aside. Saute Seitan in oil at
high heat to brown. When the Seitan starts to brown,
add the onions and saute a few minutes, then add the
rest of the ingredients, cover and cook until liquid
is reduced to almost nothing. Serve while hot as is
with a grain or bread of your choice.

This recipe has been developed by Bro. Ron Pickarski
as part of his work toward being a participant and
finalist in the Culinary Olympics held in Frankfurt,
Germany.

Source: Arrowhead Mills “Seitan Quick Mix” tri-fold
Reprinted by permission of Arrowhead Mills, Inc.
Electronic format courtesy of: Karen Mintzias

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Title: Coconut-Pecan Sweet Potatoes
Categories: Potatoes, Crockpot
Yield: 4 servings

2 lb Sweet potatoes; peel, shred
1/3 c Brown sugar; pack
1/4 c Margarine or butter; melt
1/4 c Coconut
1/4 c Broken pecans; toast
1/4 ts Ground cinnamon
1/4 ts Coconut flavoring
1/4 ts Vanilla
Toasted coconut; opt

In a 3-1/2 qt slow cooker, combine potatoes, sugar,
margarine, coconut, pecans and cinnamon. Cover; cook on LOW
for 6 to 8 or on HIGH for 3 to 4 hours. Stir in coconut
flavoring and vanilla. Sprinkle with toasted coconut if
desired. Source: Better Homes and Gardens Crockery Cookbook.

—–

1 large onion, coarsely chopped
6 cups water
3 potatoes, peeled and chopped
3 zucchini, thickly sliced
2 cups tightly packed washed and dried fresh spinach leaves
Several twists of freshly ground pepper
1/4 package (3.5 ounces) enoki mushrooms (optional)
Place the onion in a large pot with 1/2 cup of the water. Cook and stir
until the onion softens slightly, about 3 minutes. Add the remaining water
and the potatoes, zucchini, and soy sause. Bring to a boil, reduce the
heat, cover, and simmer for 35 minutes. Add the spinach and pepper. Cook
for another 2 minutes. Remove from the heat. Puree the soup in batches in
a blender and return to the pan. Add the mushrooms, if desired. Heat
gently for 5 minutes. Serve hot.
This is how the recipe appears in the book. I have noted some additions
from a posting here on the FF list to use 2 bunches of fresh spinach, and to
add cayenne pepper and garlic powder to taste.

Date: Thu, 28 Apr 94 16:36:59 MDT
From: “Sharon Badian, AT T – GBCS Labs, Denver”

Fish Fragrant Eggplant
(no, there is no fish but it is supposed to taste something like fish)

Serves 4
Radically adapted from Ethnic Cuisine by Elisabeth Rozin

1 large eggplant
4 tbl soy sauce
1 tbl cornstarch
3 tbl dry sherry
3 tbl sugar
1/4 cup distilled white vinegar
1/4 cup water
1 tsp crushed dried red pepper
6 slices ginger, about the size and thickness of a quarter
4 scallions, chopped, separate white and green parts

1. Cut stem end off eggplant. Dice eggplant into small cubes.
Sprinkle eggplant with salt and place in a colander to drain.
Let sit for 15 minutes. Squeeze as much liquid out as possible.

2. In a small bowl, combine soy sauce, sugar, vinegar and water.

3. Heat 1 tbl dry sherry in a large skillet or wok. Add red
peppers and stir. Add ginger, white part of scallion. Stir
fry briefly until ginger becomes fragrant. Add the squeezed
eggplant and saute approximately 8-10 minutes, stirring
occasionally, until eggplant is thoroughly cooked. You shouldn’t
have any trouble with sticking because the eggplant still
has a bit of moisture in it but if it does, add a little bit
of water or sherry.

4. Add soy sauce mixture and cook over high heat until most of
the liquid is evaporated and eggplant is thoroughly
coated with reduced sauce – about 5 minutes.

5. Combine 2 tbl sherry with cornstarch.

6. Add chopped green part of scallions and sherry mixed with
cornstarch. Stir and cook until thick. Serve hot over plain rice.

Title: Pumpkin Rice Apricots
Categories: Fruits, Harned 1994, Rice/grains, Side dish, Russian
Yield: 1 batch

3 tb Butter
1 md Onion; peeled fine chopped
6 c Cubed, peeled pumpkin*
3/4 c Dried apricots; chopped
1 ts Salt; or to taste
3/4 c ;Water
1 c Cooked rice

*Or can substitute butternut or buttercup squash or sweet potatoes.

Melt butter in a wide skillet over medium heat. Add onion and cook,
stirring occasionally, until it begins to brown. Peel and cube
pumpkin to about 1″ pieces. Add pieces to skillet as you prepare it.
Stir to coat with butter.

Chop apricots and add to skillet along with salt and 3/4 cup water.
Cover and simmer the mixture 15 minutes. Add cooked rice and cook 10
minutes more, or until pumpkin is tender. Stir often as it cooks.

Yield: 6 to 8 servings.

Fritschner writes: “In the pumpkin and apricot dish…, the natural
sweetness of pumpkin, dried apricots and onion all play off each
other to make a subtle side dish. The original recipe came from
Sonia Uvezian’s _Cooking from the Caucasus_, which has several
recipes using pumpkin as a savory side dish or addition to a main
dish. It isn’t quick to prepare, but it’s delicious.”

From Food Editor Sarah Fritschner’s 10/19/94 “Pumpkins: Beyond Pie”
article in “The (Louisville, KY) Courier-Journal.” Pg. C4. Posted by
Cathy Harned.

MMMMM

> From: “Angie Klidzejs”
> Date: Thu, 22 Feb 96 13:22:25 CDT
> Subject: Homestyle brick ovens — information requested
>
> Hello fellow bakers:
>
> As I’ve learned more and more about bread, I’ve found that I’m
> becoming more and more interested in reducing the baking process to its
> most rudimentary forms. Four years ago I was thoroughly incapable of
> baking bread from scratch — I ended up with grain-based equivalents of
> concrete blocks. Then I got a bread machine, which served as “training
> wheels” (as baker and cookbook author Dan Leader would describe it). I’ve
> graduated to using a KitchenAid mixer for making dough, and using a
> grain mill to grind my own flour, and am presently quite content with
> them. However, I’m interested in more than my electric oven can do for my
> breads.
>
> Does anyone on this list have experience with, or knowledge of, baking
> bread in brick ovens? I don’t mean the commerical variety. I’m seeking
> information on building and using homestyle and homesize brick or stone
> ovens. Is this something a person can build and keep out in the yard?
> How is it constructed? How is it used? Where can I find technical plans
> and information? I destroy baking stones pretty easily and don’t want to
> invest in more of them. I think that clay flower-pot saucers may be okay,
> but their use is limited. (My house isn’t air-conditioned, and baking
> indoors during the summer is out of the question.) I would appreciate any
> and all information that people can suggest. Thank you.
>
>
> Angie Klidzejs Internet: a-klid@maroon.tc.umn.edu
> Accountant
> Department of Horticultural Science
> University of Minnesota
> 305 Alderman Hall
> 1970 Folwell Avenue Telephone: (612) 624-3795
> Saint Paul, MN 55108 U.S.A. Fax: (612) 624-4941

Woodburning Oven, part deux – brick2.txt [1/1]

From: milligan@smartdocs.com (Nancy Roatcap)
Date: 1995/08/26

organization: SmartLink.net Premier ISP 805-294-1273
content-type: Text/Plain
mime-version: 1.0
newsgroups: rec.food.sourdough

Here comes more of the chronicles of ovenbuilding, for those
of you following my folly. If you didn’t catch the first
installment and would like to do so, mail me and I will be happy
to send you a copy.
If you remember, I left off frustrated with a minor
construction error, unchangeable, that left me unable to follow
the plans for the front of the oven.
The plans call for fire brick to be laid on top of the
foundation wall for the front, where you would rest your peel
while loading. In order to bring the brick up to the height of
the interior hearth, pavers are laid on the wall before the brick
can be mortared on. The interior hearth is 1/2 inch lower than
the plans show and there is no room for a mortar bed for the
pavers, and too much room to fill with mortar for the firebrick.
The only solution is to pour a cap on the foundation wall
that will allow the bricks to be laid flush with the hearth.

July 9: After much consideration and a good 4th of July getaway,
I decide to redesign the front. I want the oven to have more of
a “southwest” look, than a “backeast” look. The plans call for an
enclosing (weatherproofing) wall to be built atop the foundation
wall (of bricks or wood, no matter), but I want the rounded form
of the oven to be apparent, and so then would be the top of the
foundation wall. The cap that must be poured in the front will
now be a visible part of the finished oven. I decide to pour the
entire front up to the hearth level rather than using the called
for firebrick.

July 12: I pour the first of 3 slabs that will make up the front
of the oven. This one is 2 inches thick, the width of the wall
and protrudes 1 inch out from the front and sides of the
foundation. I did the formwork yesterday and it resembles a
torture device, complete with clamps, ratcheting tie downs and
pieces of wood sticking out here and there. For the first time I
mix the concrete from scratch; white cement, sand and pea gravel.
This is all new to me and I am not confident of the outcome. I
decide to put “veins” of color in the concrete, shooting (in the
dark) for a marbled granite look. The concrete is very dry and
hard to work, but I have learned the drier the better, so I pound
it into the form, sprinkle a little red powder in a line against
the form, then pound in some more.

July 13: In the morning I pull the forms and decide not to tear
last nights work apart. After work I build the form for the
second slab. Also 2 inches thick, it protrudes 1 inch out from
the first slab and is 8 inches narrower on each end. Tomorrow
evening I will pour the slab, then build the forms for the third
and final pour day after tomorrow. It will also be two inches
thick, (making it flush with the interior hearth) protrude an
inch beyond the second slab and again be narrower by 8 inches on
each end. The effect, I am told by a Saturday morning visitor,
is decidedly “pueblo”. By Sunday I am ready to begin construction
of the walls, throat and the dome; three arches of 16 bricks
each.

Woodburning Oven, part deux – brick2.txt [1/1]

From: milligan@smartdocs.com (Nancy Roatcap)
Date: 1995/08/26

July 16: I stand all the wall bricks up, spacing them with a
story stick 1/4 inch apart and marking their positions on the
firebrick with a china pencil. I mix the mortar and revel in the
difference between the readymix and my mixed from scratch blend;
more plastic and less gritty, it is much easier to work with. I
wish we had used this to put up the foundation blocks. The walls
go up, one bricks height with a 1/4 mortar bed, skinny side
facing in. The interior hearth is 28 inches wide and 37 inches
long. Before I finish, I tear out the jamb bricks twice to get
them exactly on the same plane. The door must be 10 inches high
so I mortar a 2 inch piece of brick to the top of the jamb
bricks, leaving enough room for a mortar bed to level the 2X3
inch piece of 1/4 inch angle iron that spans the door and holds
up the front of the dome.
During the week I lay the bricks that comprise the “throat”, two
lines of four courses just 1 1/2 common bricks long protruding
from the jamb bricks out onto the slab I poured the week before.
These courses bring the throat up higher than the 10 inch jamb so
the angle iron can be mortared and leveled behind them, as it
will require this support when the oven dome is completed against
it. Also this week I work on building the form to support the
arch, two pieces of plywood cut from a pattern made by placing
the bricks on the wood in the desired shape and tracing their
outline. I clamp the pieces together and carefully cut it with
the jigsaw, then put a block between them and screw them together
with the driver drill, checking for square and level.

July 15: I start out bright and early by laying up the three
straight courses of the back wall of the oven. It takes some time
to cut the bricks as the wall tapers in to conform to the dome,
and I cut them all before I mix the mortar. The arch form goes in
supported by four upright bricks and shims made of old post cards
to bring it up to wall height and level. As I begin to mortar up
the arch, I can see I lose a little ground with each successive
brick as mortar adds a fraction of an inch to the allotted space.
The arch bricks must touch each other, long skinny sides down and
a few grains of sand add enough to keep me from setting the last
brick. By now I am getting good with the brick chisel so I decide
to shape the brick. It doesn’t work so I take out its neighbor
and try the same technique. No good, I can’t cut enough of the
brick off in the right places and the arch comes down after 3
hours of work.

More to come later.
NancyR.

Re: Req. plans for outdoor brick oven

From: chrisb@vid.hp.com (Chris Bostak)
Date: 1996/02/07
organization: Hewlett Packard
newsgroups: misc.rural

Dave Jensen (djensen@mailhost.gate.net) wrote:
: Howdee!

: I would like to build my own outdoor brick oven to bake bread.
: Know anyone who has plans for this?

I know of a few sources for this. I have only heard anything about the
first reference. He has plans for three sizes of ovens. A few people have
tried to do this and apparently, it takes more than your average masonry
skills to make one correctly.

– Alan Scott
Oven Crafters
5600 Marshall-Petaluma Road
Petaluma, CA 94952
(415) 663-9010

– TMR Linea Bar
Bar Restaurant Equipment
219 Ninth Street
San Francisco, CA 94103
(415) 621-1171

– Maurice Sabbagh
Earthstone Ovens
1233 North Highland Avenue
Los Angeles, CA 90038
(213) 656-5926

– “The Bread Ovens of Quebec”
by Lise Boily and Jean-Francois Blanchette
(National Museum of Canada, 1979)
This guide costs @ $12 (800)555-5621

Title: Eggnog Snickerdoodles
Categories: Cookies
Yield: 48 servings

1 x -Terri Sawchuk PKHJ43B 1/4 ts Salt
1 x -MAIN INGREDIENTS: 2 ea Eggs
2 3/4 c All-purpose flour 1/2 ts Brandy extract
2 ts Cream of tartar 1/2 ts Rum extract
1 1/2 c Sugar 1 x -SUGAR MIXTURE
1 ts Baking soda 1/4 c Sugar or colored sugar
1 c Butter-softened 1 ts Nutmeg

Preheat oven:400 In 3-qt. mixer bowl combine all cookie ingredients. beat
at low speed, scrapingsides of bowl often, until well mixed (2 to 4 min.).
In small bowl combine sugar mixture; stir to blend. Shape rounded
teaspoonful of dough into 1"balls; roll in sugar mixture. place 2″ apart
onto ungreased cookie sheets. Bake near center of 400 oven for 8 to 10 min.
or until edges are lightly browned. Reformatted by: CYGNUS, HCPM52C

—–