Graham Crackers

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Shortening
2 c Brown sugar
1 c Granulated sugar
2 c White flour
4 c Graham flour
1 t Soda
2 ts Baking powder
1/2 ts Salt
1 c Sweet or sour milk
1 t Vanilla

Servings: 6 dozen

DIRECTIONS: Cream shortening and sugar together until
fluffy. Add vanilla.

Sift flour. Measure, and add salt, soda and baking
powder to flour. Sift again.

Add sifted dry ingredients alternately with milk to
shortening mixture. Mix thoroughly after each
addition. Chill dough in refrigerator overnight.

In the morning, turn out on floured board and roll as
thin as possible. Cut in squares or any shape desired.
Place 1″ apart on a greased cookie sheet. Bake at
350-F until crisp and a golden brown.

Mrs. Henry E. Yoder, Grantsville, Md.

Source: Mennonite Community Cookbook, by Mary Emma
Showalter, 1957. Recipes from old Mennonite cookbooks,
brought up to date with standard measures and
directions.

From: Sallie Austin

– – – – – – – – – – – – – – – – – –

BRUNSWICK STEW I

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Stews

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lb Stewing hen
(or two 3 lb broilers)
2 lg Onions, sliced
2 c Okra, cut (optional)
4 c Fresh OR
2 (l lb cans tomatoes)
2 c Lima beans, frozen
3 md Potatoes, diced
4 c Corn cut from cob OR
2 (cans of corn, 1 lb each)
3 ts Salt
1 t Pepper
1 tb Sugar

Cut chicken in pieces and simmer in 3 quarts of water
for a THIN stew, or 2 quarts of water for a THICK
stew, until meat can easily be removed from the bones,
about 2 1/4 hours. Remove chicken and let cool.

Add the vegetables to the broth and simmer uncovered
until the beans and potatoes are tender. Stir
occasionally to prevent scorching. Add the chicken
deboned and diced, or in sections. Add the seasonings.

NOTE: If canned vegetables are used, include their
juices and reduce water to 2 quarts for a thin stew,
and 1 quart for a thick stew.

ALSO NOTE: Brunswick Stew is one of those delectable
things that benefit from long, slow cooking. It is a
rule in some homes never to eat Brunswick Stew the
same day it is made, because its flavor improves if it
is left to stand overnight and is reheated the next
day.

Recipe from Chowning’s Tavern in Old Town
Williamsburg, Va. Taken from The Williamsburg
Cookbook Typed by Dale Gail Shipp, Columbia Md.

– – – – – – – – – – – – – – – – – –

Mom’s Doughnuts

Recipe By : Mom
Serving Size : 1 Preparation Time :0:00
Categories : Doughnuts

Amount Measure Ingredient — Preparation Method
– ——– ———— ——————————–
4 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 tablespoons shortening
1 cup sugar
2 eggs — well beaten
1 cup milk

Cream shortening and sugar together, stir in well beaten
eggs..Add dry ingredients alternataly with milk. Roll 1/2
inch thick and cut with round cutter, cut out center with
small round cutter…..Fry in hot shortening (375 degrees)
turn once…..

– – – – – – – – – – – – – – – – – –

Chocolate Almond Caramels

Recipe By : Jewish Food List
Serving Size : 36 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/4 cups heavy cream
3 tblsp freshly ground coffee (not instant)
3 oz unsweetened chocolate — chopped
1 1/2 cups sugar
3/4 cup light corn syrup
1/4 cup unsalted butter
2 tsp vanlila extract
1/4 tsp salt
1 3/4 cups whole almonds — toasted and
coarsely chopped
vegetable oil

Line a 9-inch square baking pan with aluminum foil, covering the bottom and sid
es. Generously butter the foil. In a heavy 3-quarts saucepan over medium-high h
eat, combine 1 cup of the cream and the coffee. Bring to a boil, then remove fr
om the heat . Cover and let steep for 30 minutes. Return the pan to medium-high
heat and bring the cream-coffee mixture to a boil again. Strain through a very
fine-mesh sieve into a measuring cup. Add enough cream to measure 1 cup. Retur
n to the saucepan and add the chocolate, sugar, corn syrup and butter. Stir ove
r medium heat until the chocolate and butter melt and the sugar dissolves. Clip
a candy thermometer onto the side of the pan and boil, gently stirring occasio
nally, until the thermometer
registers 242 F, about 10 minutes. Remove the pan from the heat and stir in the
vanila, salt and almonds. Four the mixture into the prepared pan. Let cool unt
il firm enough to cut, about 2 hours. Coat a chopping board with vegetable oil.
Turn out the cooled caramel onto the board and peel off the foil. Oil a large
knife and cut the caramel into pieces about 1 inch square, reoffing the knife o
ccasionally to prevent sticking. Wrap each square in a piece of clear cellophan
e or waxed paper, twisting the ends. Store in an airtight container at room tem
perature for up to 1 month. (Makes 6 dozen; serves 36)

– – – – – – – – – – – – – – – – – –

CREAM OF WHEAT BREAD

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breadmaker

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
-CHRISTINE ERICKSON (MMVH58
2 1/2 ts Yeast
1 1/3 c Cream of wheat*
2 2/3 c Bread flour
2 tb Gluten, optional
2 1/2 ts Salt
2 2/3 tb Sugar
1 1/2 Egg
5 tb Butter
1 1/3 c Water

*uncooked

– – – – – – – – – – – – – – – – – –

FRESH MINT CHUTNEY

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

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
2 c Finely chopped fresh mint
Leaves
1/3 c Chopped onion
3 tb Lemon juice
3/4 ts Salt
1 tb Sugar
1/4 ts Cayenne pepper

Combine the mint leaves, onion and lemon juice in the
container of an electric blender. If a blender is not
available, chop fine with a sharp knife. Add
seasonings and blend fifteen seconds or mix well with
a spoon. Chill and serve.

Source: An Herb and Spice Cookbook by Craig
Claiborne. Shared on alt.creative-cook and
alt.creative-cooking by Judi M. Phelps.

Internet: jphelps@shell.portal.com or
juphelps@delphi.com

– – – – – – – – – – – – – – – – – –

Title: Super French Toast
Categories: Diabetic, Breakfast, Breads/bm
Yield: 8 slices

2 Eggs; 1/4 c Ground pecans;
1/4 c Orange juice; 3 tb Margarine;
1/4 ts Salt; 8 sl Whole wheat bread;
1/2 c Cornflakes; crushed -=OR=-
1/4 c Wheat germ; 8 sl French bread;

Beat the eggs, orange juice, and salt in a flat bowl with a fork or
whisk until blended. Mix the cornflakes, wheat germ, and nuts in a
pie pan or cake pan.
Heat the margarine in a large skillet. Dip bread slices into egg
mixture and then into cornflake mixture, coating both sides. Place
in skillet as many pieces as will fit comfortably in 1 layer (2 or 3
batches may be needed).
Cook until brown on both sides, turning slices carefully with wide
spatula. Keep finished toast warm if cooking more batches.

Yield: 8 slices

Nutrient analysis of 1 slice: 1 starch/bread; 1 medium-fat meat
exchange; 1 fat exchange; 205 Calories; 9 g protein; 12 g fat; 18 g
carbohydrate; 374 mg sodium; 66 mg cholesterol. Source: The Complete
Diabetic Cookbook by PJ Palumbo, MD and Joyce Daly Margie, MS. Posted
by Dar Rains

MMMMM

Bialys

Recipe By : Barbara Pollack
Serving Size : 12 Preparation Time :3:00
Categories : Breads Jewish
Pareve

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
——–Yeast Preparation———-
1/2 cup water — warmed
1 teaspoon sugar
1 teaspoon yeast
——–Dough——-
1 1/2 cups whole-grain wheat flour — unsifted
1 1/2 cups bread flour — unsifted
2 teaspoons salt
1 teaspoon sugar
1 cup water — or more
———-Topping———-
1/4 cup dried onions — soak and drain
1 teaspoon vegetable oil
1/2 teaspoon poppy seeds
pinch salt
egg yolk — optional

Get the yeast started in warm water and sugar.

Place remaining dry ingredients in a bread machine or food processor. Add
the yeast mixture and then add enough of the water to start the dough.
Keep mixing and adding water until you have the incorporateded as much of
the water as possible while keeping the dough workable. You probably won’t
be able to use all the water.

Let the dough rise twice, covered. One rising will do in a pinch but
three generally results in too soft a dough which seems to take an
inordinate amount of flour to reach a workable stage.

Shape into flat patties and allow to rise, covered, while preparing the
topping. Spread the topping over the centers and then indent the centers,
leaving about an inch all around unindented. (You could indent and then
top but I think it’s more work that way–and sometimes the topping falss
off after baking.) Let them continue to rise–but flatten the centers a
bit if they rise so much that the topping could slide. Optional: brush
with egg wash (egg yolk beaten with a small amount of water) before
baking.

Bake at 4500F for 12-15 minutes. I use a perforated baking sheet but you
could use a baking stone or even a cookie sheet prepared with corn meal or
flour.

Option: my family loves these so much that I save time by making “bialy
bread” which resembles foccaccia. Since it doesn’t require as much
handling it can take the full amount of water . Bake in a greased pan with
sides.. Baking times depend on pan shape and size.

– – – – – – – – – – – – – – – – – –

NOTES : This recipe calls for 150% of the amount of water usually used for
this amount of flour. As such, it produces a very slack dough that
requires a great deal of kneading to make it workable. I wouldn’t try it
without a machine to do the kneading.

SPLIT PEA SOUP WITH SPARERIBS

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
3 lb Spareribs
8 c Water
1 lb Yellow or green split peas
2 Celery stalks — cut in chunks
3 Carrots — cut in chunks
4 Leeks — trimmed and diced
1 t Hickory smoked salt
1 t Salt
1/4 ts Ground thyme
2 Bay leaves
10 Parsley sprigs
10 Black peppercorns

Combine spareribs and water in large kettle. Bring to
boil. Rinse and drain peas and add to ribs along with
celery, carrots, leeks, smoked salt, salt and thyme.
Tie bay leaves, parsley and peppercorns in small
square of cheesecloth and drop into soup. Cover,
reduce heat and simmer 3 to 4 hours or until soup is
consistency of thin porridge. Add hot water from time
to time if needed. Remove ribs from soup, strip meat
off bones and return meat to soup. Adjust seasonings,
if needed. Reheat if needed, remove bundle of herbs
and ladle soup into hot bowls.

(C) 1992 The Los Angeles Times

– – – – – – – – – – – – – – – – – –

Bamberger Krautbraten (Bamberger Meat Cabbage C

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 lb Cabbage — Head, Small
1 tb Vegetable Oil
2 Onions — Medium, Chopped
1/2 lb Pork — Lean, Cubed
1 lb Ground Beef — Lean
1 t Caraway Seed
1/2 t Salt
1/2 t Pepper
1/2 c White Wine — Dry
1 t Vegetable Oil
3 Bacon — Strips, Thick Sliced

Remove outer, wilted cabbage leaves and core. Place cabbage in a
large pot of boiling water and simmer gently for 10 minutes. Remove
and drain. gently pull off 12 leaves and set aside. Finely chop the
rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and
ground beef. Cook until lightly browned. Drain off excess fat. Add
the chopped cabbage, caraway seeds, salt, and pepper. Pour in the
white wine. Cover and simmer the mixture for 10 minutes, stirring
often. Grease an ovenproof dish with 1 t of vegetable oil; line the
dish with half the cabbage leaves. Spoon in the meat mixture, cover
with the rest of the cabbage leaves. Cut bacon strips in half and
arrange on top. Place in preheated 350 degree F. oven; bake for
approximately 45 minutes.

– – – – – – – – – – – – – – – – – –