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View Diary: Your Saturday Atheist: Subterranean Homesick Blues Edition (w/poll) (34 comments)

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    ChapiNation386, dirkster42, rf7777, csquared
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    1.2 Brunch Breads
    Ingredients, Basic Bread Mix:
    • 3 (1/4 ounce/7 gram) sachets dried yeast
    • 2.2 pounds (1 kilogram) bread flour, plus extra flour, for dusting.
    • tepid water 625 milliliters
    • 1 ounce (30 grams) sugar
    • 2 tsp. salt
    Savory Rolled Bread of Parma Ham, Egg, Cheese, Egg, and Basil:
    • 10 slices Parma ham
    • 8 large eggs, boiled for 8 minutes and shelled
    • 14 ounces (400 grams) cheese (a mix of Cheddar, Parmesan, Fontina, mozzarella, or
    any leftovers that need to be used up), grated
    • 2 handfuls fresh basil
    • Sun-dried tomatoes
    • Extra-virgin olive oil
    • Sea salt and freshly ground black pepper
    • Chopped fresh rosemary leaves
    Sweet Rolled Bread of Chocolate, Hazelnut, and Banana:
    • 1 jar chocolate spread
    • Chopped toasted hazelnuts
    • 2 bananas, sliced
    Basic Bread Mix: Mix all the ingredients together and knead into a dough. Cut the
    dough in half.
    Roll one piece of dough out into a long rectangular shape about 1/2 inch (1 centimeter)
    thick, about 39 1/2 inches (1 meter) long and 12 to 15 inches wide.
    Savory: Along the middle of the first piece of rolled out dough, lay out your Parma
    ham, eggs, cheese, basil, and tomatoes. Drizzle with olive oil and season with salt and
    freshly ground black pepper. Pull the dough over the filling so it forms what looks like a
    cannelloni shape.
    Bring one end round to the other so that they join up. Pinch and pat the two ends
    together firmly to form a doughnut shaped bread. Brush on olive oil and sprinkle the loaf
    with a little sea salt and rosemary. Transfer to a baking tray dusted with flour and allow to
    proof for 15 minutes.
    Place in a preheated 400 ◦ F (200 ◦ C) oven until golden, about 35 minutes.
    Sweet: On the second piece of the rolled out dough use a palette knife to cover the surface
    with chocolate spread. Sprinkle some toasted chopped hazelnuts and the sliced banana onto
    the dough. Roll up into a cannelloni shape and then roll the long snake shape inside itself
    to form a snail shape. Sprinkle with chopped hazelnuts. Transfer to a baking tray dusted
    with flour and allow to proof for 15 minutes.
    Bake in a preheated 400 ◦ F (200 ◦ C) for 35 minutes.
    Yield: 6 to 8 servings per loaf
    Prep Time: 20 minutes
    Cook Time: 35 minutes
    Last modified Mon, Jun 10, 2002
    1.3 Cinnamon rolls
    Dough ingredients in bread machine:
    • 2 T butter;
    • 1/4 c water
    • 3/4 c milk
    • 1 egg
    • 4 T sugar
    • 1/2 tsp. salt
    • 12 oz bread flour (6 whole wheat, 6 white)
    • 2 tsp yeast
    When dough is ready, roll out to 10x17 inches.
    Spread 1/4 c softened butter over surface (give a couple short bursts in microwave to
    soften if necessary). Leave an unbuttered edge along one of the short sides.
    Sprinkle cinnamon/sugar mixture evenly over buttered surface.
    Roll up dough tightly from buttered narrow end. Moisten the unbuttered edge to seal
    roll closed.
    The dough can either be sliced now into rolls or stored overnight tightly wrapped in
    plastic wrap in the refrigerator. The cooled dough is easier to handle and slice.
    Slice into 12 rolls and place in a lightly greased 10x14 roasting inch pan.
    Allow to rise until doubled in size.
    Bake at 350 ◦ F for 20 minutes.
    Filling , mix together :
    • 3/4 c brown sugar
    • 3 tsp cinnamon, ground
    • 2 T butter; softened
    • 3/4 c powdered sugar
    • 1/2 tsp vanilla extract
    • 1-3 tsp milk (add the minimum to make spreadable)
    Last modified Wed, Nov 9, 2005
    1.4 Pancakes
    • 3/4 cup whole wheat flour (fresh ground is best)
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/2 tsp NaCl
    • 1 cup buttermilk
    • 1 tablespoon oil
    • 1 egg
    Pre-heat griddle (drops of water should dance. Sorry can’t be more precise.)
    Mix dry ingredients
    Add wet ingredients and mix only until combined. Don’t over stir.
    Spoon onto griddle and cook until noticeably browned but not burnt.
    This is essentially the recipe used by Mathilda Haugen except she only used white flour.
    edited: 2004/08/28
    1.5 Pumpkin bread
    • 1 1/2 c. oat flour
    • 1/2 tsp. salt
    • 3/4 c. Splenda (the equal volume for baking kind)
    • 1 1/2 tsp. baking soda
    • 1 c. pumpkin puree
    • 2 T. vegetable oil
    • 3 eggs, beaten
    • 1/4 tsp. Nutmeg
    • 1 tsp. Cinnamon
    • 1/4 tsp. allspice
    • 1/4 tsp. cloves
    • 2 T honey
    • 1/2 c. chopped nuts (optional)
    Preheat your oven to 350. Sift (or vigorously whisk) together the flour, salt, sugar, &
    baking soda. In a separate bowl, combine the pumpkin, oil, eggs, honey & spices. For a
    single batch I use a hand-held beater that beats in a lot of air; this may help it rise. Pour
    into the bowl with dry ingredients & mix just until all are combined - don’t stir too much!
    Stir in the nuts, if you’re using them. Pour into a well-buttered 9x5x3-in. loaf pan, bake 40
    minutes or so until done in the middle. Remove from pan, cool on a rack.
    Keep wrapped in the refrigerator. Really good w/ cream cheese, or chopped walnuts in
    cream cheese.
    If you are making a triple batch, the large cans of pumpkin (29 oz) hold 3 cups plus 2 T
    of pumpkin. It is easier to take out the 2 T than to measure 3 cups.
    The glycemic index can be reduced a little more by eliminating the honey, but that will
    change the texture. The honey also seems to block an aftertaste from the Splenda.
    edited: 2005/11/26
    This recipe was developed by Alice.
    1.6 Scottish Oat Scones
    Non-dry ingredients
    • 4 T (1/2 cube) soft or melted butter
    • 1/3 cup milk
    • 1 egg
    Dry ingredients:
    • 1 1/2 cup flour (whole wheat Flour)
    • 1 1/4 c rolled oats
    • 1/3 cup sugar
    • 1 T baking powder
    • 1/2 cup raisins or currants
    • 1 tsp salt
    Add butter, milk and egg to combined dry ingredients.
    Mix until just moist.
    Stir in raisins.
    Shape dough to form a ball.
    Pat out on lightly floured surface to form an 8 inch circle.
    Dust with granulated sugar.
    Cut into 8 to 12 wedges.
    Bake on greased cookie sheet at 425 F in a preheated oven for 12-15 minutes, until light
    golden brown.
    Serve warm.
    edited: 2007/06/09 From: Oakshores, Swampscott, Mass, Bed & breakfast USA, 1988
    1.7 Waffles, Oatmeal
    • 1 cup rolled oats
    • 1 cup flour (whole wheat or oat is better)
    • 2 tsp baking powder
    • 1 tablespoon sugar
    • 1/2 tsp salt
    • 1/2 tsp baking soda
    • 2 tablespoons oil
    • 1 1/2 cup buttermilk
    • 1 egg
    pre-heat waffle iron to 425 ◦ F
    Mix dry ingredients. Add wet ingredients and stir until just mixed.
    Treat waffle iron with no-stick spray and bake at 425 ◦ F until brown ( 8 min).
    Serves three.
    Last modified Sat, Aug 28, 2004
    1.8 Waffles, raised
    • 3/4 cup whole wheat flour
    • 1 1/4 cups wheat bran
    • 1 tablespoon sugar
    • 1/2 tsp granulated yeast
    Mix dries together and add:
    • 2 cups skim milk
    Mix and let rest at room temperature overnight.
    In the morning add:
    • 2 tablespoons oil
    • 2 eggs
    pre-heat waffle iron to 425 ◦ F.
    Treat waffle iron with no-stick spray and bake at 425 ◦ F until brown ( 8 min).
    Serves three.
    Last modified Fri, Feb 8, 2008
    Chapter 2
    2.1 Horse radish dip
    • 2 tablespoons prepared horse radish
    • 2 tablespoons mayonaise
    • 2 tablespoons buttermilk
    Mix with a spoon.
    These are approximate ratios. Adjust to taste.
    Makes 4 to 6 servings.
    edited: 2006/01/16
    2.2 Shrimp Sauce
    • 1/2 cup tomato ketchup
    • 3 tablespoons chili sauce
    • 2 tablespoons lemon juice
    • 1 tablespoon prepared horseradish
    2.3 Szechwan spicy sauce
    • 1 tablespoon finely chopped garlic
    • 1 tablespoon finely minced capers
    • 1 scallion, green part included, trimmed and finely chopped
    • 1 tablespoon hot oil, more or less to taste
    • 1/4 teaspoon sugar
    • 1 tablespoon light soy sauce
    • 1 teaspoon red wine vinegar
    Blend a few bursts in the blender until minced.
    Serves 1
    From Craig Claiborne and Virginia Lee, The Chinese Cookbook
    edited: 2006/01/16
    Chapter 3
    3.1 Almond Crescent (Snøballer)
    • 1 1/4 cup nuts (pecan and/or almond)
    • 1 cup (2 cubes) butter or margarine
    • 1/2 cup sugar
    • 1 tsp. Vanilla
    • 2 cups sifted flour (unbleached)
    Grind nuts finely. Cream together butter and sugar. Add flour and nuts (stir for a while
    then use hands to blend well. Pat into a ball. Place ball of dough into a Zip lock bag. Chill
    dough until firm. Roll into small balls about the size of large cherries. Place on cookie sheet.
    Bake at 350 ◦ F.
    After the cookies have cooled, cover cookie in sifted powered sugar. I put about 1 cup of
    powered sugar in a bag and put a few cookies at a time in the bag and shake to cover the
    cookie with powered sugar.
    3.2 Berliner Kranzer
    • 1 cup sugar
    • 2 cubes butter and 2 cubes margarine (1 lb. total)
    • 7 egg yolks (whites not used)
    • 5 cups flour (unbleached)
    Cream together butter, margarine and sugar. Add egg yolks. Gradually add flour. Stir
    for a while then use hands to blend well, add additional flour until correct texture is obtained
    (dough should be waxy). Pat into a ball. Place ball of dough into a Zip lock bag. Chill
    Roll a small piece of dough to a pencil shape 5 inches in length. Connect the ends to
    form a ring and dip in granulated sugar. Place on cookie sheet sugar side up.
    Bake at 375 ◦ F.
    This recipe is Mathilda’s. In other’s cookbooks, Berlinerkranzer are dyed green sometimes
    and usually have red candies impresssed into them before baking. The circle of dough is
    closed with a simple knot. They are described as a colorful addition. This cookie may have
    lost this attribute over the years in our family.
    edited: 2005/11/10
    3.3 Blueberry cookies
    • 2 boxes blueberry muffin mix
    (the kind with canned blueberries)
    • 2 ripe bananas
    • 2 eggs
    • parchment paper
    A double batch (double because it uses two boxes of blueberry muffin mix).
    Heat oven to 375 ◦ F.
    Empty two boxes of blueberry muffin dry mix into large mixing bowl.
    Drain the can(s) of blueberries that came with the mix. The liquid is very nice mixed
    with orange juice.
    Take two very ripe bananas in a separate bowl and mash or blend until smooth and
    liquid. The bananas can be less over-ripe and still work, but there is apparently no age to a
    banana that makes it too ripe for these cookies.
    Break two eggs into the mashed bananas and mix until smooth and uniform.
    Make three wells in the dry muffin mix and pour the banana/egg mixture into the wells.
    Stir until dough is uniform, but not too long.
    Add drained blueberries and fold in gently.
    Lay dough out on cookies sheets (lined with parchment paper optional) by teaspoonfuls
    (more cookies) or tablespoonfuls (larger cookies). Space about two inches apart.
    Bake until lightly brown. This will vary with oven, bananas, cookie sheet, etc, so check
    at 8 minutes and then at one or two minute intervals. When done remove from sheet and
    let cool.
    These store fairly well in a tight cookie tin, but there has been little chance to test this
    as the cookies are usually eaten too quickly.
    edited: 2005/10/07
    3.4 Cry Babies
    • 1 cup sugar
    • 1 cup dark molasses
    • 2 cubes soft butter or margarine
    • 1 cup strong coffee OR buttermilk (really either one!)
    • 2 eggs
    • 2 tsp. soda
    • 1 tsp. cinnamon
    • 1/2 tsp. each ginger and nutmeg
    • 1 tsp. vinegar
    • 4 cups flour
    Cream butter and sugar together until smooth. Add eggs until smooth. Add molasses,
    then coffee or buttermilk and vinegar. Sift dry ingredients together and add slowly to the
    wet mixture.
    Drop spoonfuls on a pan and bake at 375◦ F. Frost the cookies while still warm with
    powdered sugar frosting.
    • Whole one pound package of powdered sugar (sifted)
    • 1 generous Tbsp. butter or margarine
    • 1 tsp. vanilla
    • Dash of salt
    • Enough milk to spread, not too thin
    Cream the butter or margarine with vanilla and a little milk and sugar until smooth.
    Continue to add sugar and milk slowly until you have used the entire box of sugar.
    A number of references for "cry baby" cookies can be found on the web; in 2004 there
    were about 100 hits on a google search for "cry( )baby cookies" while "snickerdoodle cookies"
    yielded 6200. Some recipes for cry baby cookies include such aberrant ingredients as nuts,
    coconut, or raisins. The common constituents seems to be molasses, coffee and ginger.
    Frosting is included in some recipes but is not common. Chocolate frosting is part of a few
    recipes. The name apparently came out of New England from the 19th century.
    This recipe dates back to at the very latest the early 1940s since it was used by both
    sisters Mathilda and Esther. Janice claims that her grandmother Sophie Johnson made them
    which could put the recipe back to before the 1920s.
    3.5 Fattigmann
    Beat together:
    • 15 egg yolks
    • 1/2 cup sugar
    Beat together:
    • 1 cup heavy cream
    • 1/2 cup sugar
    • 7 tablespoons Cognac
    Whip 2 egg whites until dry and fold into the yolks and whipping cream.
    Add gradually 4 3/4 cup flour and chill several hr.
    Roll out to about 1/8-1/4 inch thick and cut into 4 by 1 inch strips. Fry at 370 ◦ F for 3
    minutes in lard.
    3.6 Hussarien Knoffen
    • 1 cup (2 cubes) margarine (or butter)
    • 1/4 cup Brown sugar
    • 1/4 cup White sugar
    • 2 egg yolks (whites used later)
    • 2 cups flour (unbleached)
    • 1 tsp. Almond extract
    • About 1-cup almonds chopped moderately finely. (Leave the skin on the almonds, it
    adds to the color)
    Cream together butter and sugar. Add egg yolks and almond extract. Add flour a little
    at a time. Stir as long as you can, then use hands to blend well. Add as much additional
    flour needed to obtain correct texture. The dough should be firm. Pat the dough into a ball.
    Place the ball of dough into a ziplock bag. Chill the dough.
    Roll dough into small balls about the size of a cherry.
    Place 2-3 egg whites into a small bowl, whip slightly. Grind about 1 cup of nuts moder-
    ately finely, place in another small bowl.
    Dip a small roll of dough into egg whites, then nuts and place on cookie sheet. Cut
    maraschino cherries into small pieces and place in the center of each dough roll on the cookie
    sheet, depress the center a little with the cherry piece.
    Bake at 350◦ F about 18 minutes.
    3.7 Mandel Kaker
    Mix together:
    • 1 cup soft shortening
    • 1/2 cup sugar
    • 1 egg
    Sift together and stir in:
    • 1 2/3 cups sifted flour
    • 1/2 tsp. Baking powder
    • 1 TBS. Cinnamon
    • 1 tsp. Ground cardamom
    Mix in:
    • 1/2 cup chopped toasted almonds
    Chill dough. Roll into 1-inch balls. Place on ungreased baking sheet. Flatten slightly.
    Brush tops with egg glaze (1 slightly beaten egg yolk mixed with 1 TBS. water). Top each
    cookie with a blanched almond half. Bake until golden brown.
    Bake at 375 ◦ F for 10-12 min.
    3.8 Marni’s Chocolate Chips
    • 1 pound (4 cubes) butter
    • 2 cups light brown sugar
    • 1 1/2 cups white sugar
    • 3 eggs
    • 2 tablespoons vanilla
    • 6 cups white flour
    • 1 1/2 teaspoon baking soda
    • 24 oz. (2 bags) semi-sweet chocolate chips
    Cream together the butter and brown sugar, then add in the white sugar, eggs and
    Beat for 2-3 minutes.
    In a separate bowl, combine the baking soda and flour. Add the dry ingredients slowly
    and mix in. Then mix the chocolate chips in by hand.
    Bake at 350 ◦ F not very long.
    Many of these cookies were distributed at Marni and Alex’s wedding dinner, December
    18, 2004.
    3.9 Oatmeal cookies - Mathilda Haugen
    Heat oven to 375 F
    • 2 cups oatmeal
    • 2 cups flour
    • 1/2 tsp. salt
    • 1 cup shortening (margarine or butter)
    • 1 cup sugar
    • 2 eggs
    • 1 1/2 cups raisins (Dad likes the yellow ones best)
    Cream the sugar and shortening until smooth. Add eggs until smooth. Sift dry ingredi-
    ents together and add to the wet mixture.
    Soak 1 1/2 cups raisins in about 1/2 to 1 cup hot water. After mixing the dry and liquid
    ingredients, drain the raisins and add them to the batter. To 1/2 cup raisin liquid, add 1
    tsp. baking soda, stir to dissolve and add this to cookie batter.
    Drop batter by small spoonfuls onto a cookie sheet. Bake about 12 minutes at 375 ◦ F.
    3.10 Sandbakkles
    • 1 cup sugar
    • 1 cup (2 cubes) margarine or butter
    • 1 whole egg
    • 2 cups flour (unbleached)
    • 1/4 tsp. Salt
    • 4 grated almonds (I blanch almonds, then grind in a food processor)
    • 1/2 tsp. Almond extract.
    • 3 Tbs. Whipping cream
    Cream together butter and sugar. Add egg , almond extract, whipping cream and grated
    almonds. Add flour, stir until well blended. The mixture will be sticky. Leave the dough in
    the bowl, place a piece of plastic over the top. Chill dough until firm.
    Prepare the cookie tins with PAM or other non-stick spray. Press dough thinly into
    cookie tins. Press a small piece of dough into cookie tin. Place the cookie tins on a cookie
    sheet. Bake at 375◦ F.
    Throw the cookie tins upside down on a surface to release the cookies from the tins.
    3.11 Spritz
    • 2 cups sugar
    • 2 cups (4 cubes) margarine (or butter)
    • 4 egg yolks (whites not used)
    • 5 cups flour (unbleached)
    • 2 tsp. vanilla
    • Maraschino cherries, cut into small pieces
    Cream together butter and sugar. Add egg yolks and vanilla. Add flour a little at a time.
    Stir as long as you can, then use hands to blend well. Add as much additional flour needed
    to obtain correct texture. The dough should be firm. Pat the dough into a ball. Place the
    ball of dough into a ziplock bag.
    Chill the dough for at least several hours. Overnight if possible. If brought to refrigerator
    temperature before use, the dough may be stored frozen.
    Place a portion of the chilled dough into a cookie press. Press out star shapes on a cookie
    sheet. Place a maraschino cherry piece in the center of each star shape.
    Bake at 375◦ F 7-10 minutes.
    Chapter 4
    4.1 Chocolate charlotte
    Here is my way to make chocolate charlotte. Remember that you can make other kinds of
    charlotte by putting different things in - raspberry charlotte is also pretty close to heaven.
    A charlotte Russe is one that is put into a large serving dish that has been lined with
    lady fingers - a pretty sight but it dilutes the charlotte with cake ;-)
    These directions assume using a microwave. It can be done with only a stove, but it will
    generate more dishes.
    Combine in a large microwable bowl:
    • 1 cup sugar
    • 1 tablespoon gelatin
    • 1 cup milk
    Let stand a few minutes to allow gelatin to hydrate, then heat in microwave and stir
    until the gelatin dissolves.
    Add to the milk and gelatin mixture:
    • 1 T vanilla
    In a 2 cup or larger microwavable container, melt:
    • 4 ounces unsweetened chocolate over hot water
    • six tablespoons hot water
    • 2/3 cup powdered sugar
    Beat to mix and add to the hot gelatin mixture.
    Here is the magic part - read carefully!
    Chill the hot gelatin mixture until almost firm. As there is a very narrow temperature
    range between too warm to beat and so cool that it gets lumpy, the easiest way to do this is
    to set the bowl of sugar/gelatin mix on snow (if available) or crushed ice/water bath and beat
    it continuously as it chills. This guarantees that the mixture will not form lumps because
    it cooled too much to beat. Beat it until the mixture is fluffy. Easiest with a mechanical
    beater - if one is not available be sure you have friends with strong arms.
    Whip until stiff:
    • 1 pint heavy cream
    This will take up quite a bit more space when whipped, so use a large enough bowl. It will
    go more quickly if you start the whipping on the snow or ice bath, but remove the bowl
    when the cream starts to set up or it may overwhip and give you butter.
    Beat one-third of the cream into the charlotte (chocolate/gelatin mix). Fold in the rest
    of the whipped cream. (you may want to transfer the gelatin mix into a really large bowl
    first, depending upon what you used to dissolve the gelatin.) Spoon into individual molds
    or one large one and chill. Allow to warm slightly before serving. May be garnished with
    chocolate shavings or raspberries.
    This is the doubled recipe that I usually make and it serves eight to ten. It takes up a
    good volume by the end, so plan accordingly for the bowl that you use to fold the whipped
    cream into the gelatin mix ! I have set down the measurements for the doubled batch (it has
    extra chocolate, less gelatin because the chocolate helps stiffen it, and less sugar because I
    like semi-sweet chocolate). It keeps quite nicely while chilled so it can be made earlier in the
    day you want to serve it.
    Enjoy! Last modified Fri, Jan 2, 2004
    4.2 Pumpkin Pie
    Pre heat oven to 425 ◦ F
    • 2 large eggs
    • 1 can (15 oz) pumpkin
    • 3/4 cup white sugar
    • 1/2 tsp NaCl
    • 1 tsp ground cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp ground cloves
    • 1/4 tsp ground allspice
    • 1 can (12 oz) evaporated milk
    • 1 unbaked 9 inch deep dish pie shell
    The amounts given above are for one pie, but who makes one pie? Three cans will make
    four pies; one can will make six or more large custard cups, or twelve small ones.
    In large bowl (depending on how many times the recipe is multiplied) beat eggs and stir
    in pumpkin. Add seasonings and stir in. Add milk and stir. Fill pie shells.
    Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for
    40-50 minutes or until knife inserted near center comes out clean.
    Custard cups can be microwaved at half power; do it in five minute increments until it
    starts to set, then do three minutes at a time.
    Good as breakfast, snacks, ...
    edited: 2005/01/29
    4.3 Pumpkin Pie, Sugar Free
    Makes 4+ pies
    Pre heat oven to 425 F
    • 10 large eggs
    • 4 can (15 oz) pumpkin
    • 3 cup Splenda
    • 2 tsp NaCl
    • 4 tsp ground cinnamon
    • 2 tsp ground ginger
    • 1 tsp ground cloves
    • 1 tsp ground allspice
    • 4 cans (12 oz) evaporated milk
    • 4 unbaked 9 inch deep dish pie shell
    The amounts given above are for four pies, but it can be cut in half to make two. The
    recipe has more eggs than a normal pie, to accommodate the lack of sugar. If the recipe is
    cut in quarters, probably some of the milk should be left out to keep the pie from being too
    In large bowl beat eggs and stir in pumpkin. Add seasonings and stir in. Add milk and
    stir. Fill pie shells. A large glass casserole can be used instead of two pie shells.
    Bake at 425 degrees for 15 minutes. Reduce temperature to 350 degrees and bake for
    40-50 minutes or until knife inserted near center comes out clean. Be careful, and use a sharp
    knife, cutting the pie as little as possible and along a diagonal. The lack of sugar makes the
    pies more susceptible to mold, and the fracture planes that come at the check point seem
    to be especially vulnerable. Tooth picks can also be used, and they make smaller holes. If
    there is moisture on the surface the next day it can be blotted carefully with paper towels;
    this also helps reduce the mold problem.
    Custard cups can be microwaved at half power; do it in five minute increments until it
    starts to set, then do three minutes at a time.
    edited: 2005/03/01
    4.4 Rubarb Crunch
    Prepare and set aside:
    • 4 cups sliced rhubarb ( 600-700g )
    For the crust, mix together:
    • 1/2 cup flour (whole wheat)
    • 1/2 cup wheat bran
    • 3/4 c rolled oats
    • 3/4 cup brown sugar
    • 6 T (3/4 cube) soft or melted butter
    In a separate microwaveable bowl, mix together:
    • 2 teaspoons cinnamon
    • 2 tablespoons cornstarch
    • 1 teaspoon vanilla
    • 3/4 cup sugar
    • 1 cup water
    • Pinch of salt
    Microwave until the cornstarch melts. Mix with a spoon between blasts of cooking.
    Pat half of the crust mix into the bottom of a greased 9x9 inch pan. Top with chopped
    Pour cornstarch mixture over rhubarb then sprinkle with remaining crust mixture. Bake
    at 350 ◦ F for 1 hour. Serve with whipped cream or ice cream.
    edited: 2008/06/01
    Chapter 5
    Dinner entre
    5.1 Baked Beans
    • 1 pound dry navy beans (great northerns are too big)
    • 1 pound bacon, chopped (or ham hocks)
    • 1 onion, chopped
    • 2 jalapenos, chopped (optional)
    • 1/4 cup tomato paste (whole 6 oz can is OK)
    • 1/4 cup dark brown sugar (1/2 cup if you skip molasses)
    • 1/4 cup molasses
    • 1 qt water
    • 1/4 teaspoon cayenne pepper
    • 1 teaspoon black pepper
    • 2 teaspoons salt
    Soak beans overnight in just enough cold water to submerge them completely.
    Place a Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until
    enough fat has rendered from the bacon to soften the onions, about 5 minutes.
    Stir in the tomato paste, dark brown sugar, and molasses.
    Heat oven to 250 ◦ F.
    Drain the beans.
    Add the drained beans to the Dutch oven. Add 4 cups water to the Dutch oven and
    bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and
    cover with the lid. Place the Dutch oven in the oven for 4 to 6 hours, or until the beans are
    If ham hocks or similar chunky meat is used, after 3-4 hours take the meat off the bone
    and dice it before replacing in the pot.
    5.2 Beer can chicken
    • 1 whole 4-5 pound chicken
    • 1 16 oz can of Pabst Blue Ribbon ( or similar ) beer
    • vegetable oil
    • several twigs fresh rosemary
    The rub
    • 1 teaspoon dry mustard
    • 1 teaspoon granulated onion
    • 1 teaspoon paprika
    • 1 teaspoon kosher salt
    • 1/2 teaspoon granulated garlic
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon freshly ground black pepper
    To make the rub: In a small bowl combine the rub ingredients.
    Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the
    chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or
    brush all over with the vegetable oil and season, inside and out, with the rub.
    Open the beer can and pour off half of the beer. Stuff the rosemary and any left over rub
    in the can. Set the half-full can on a flat surface and slide the chicken over the top so the
    can fits inside the cavity. Transfer the bird to the grill, keeping the can upright. Carefully
    balance the bird on its two legs and the can.
    Grill over Indirect Medium heat until the juices run clear and the internal temperature
    reaches 170 ◦ F in the breast and 180 ◦ F in the thickest part of the thigh, 1-1/4 to 1-1/2
    Wearing barbecue mitts, carefully remove the chicken and the can from the grill, being
    careful not to spill the beer - it will be hot. Let the chicken rest for about 10 minutes before
    lifting it from the can. Discard the beer. Cut the chicken into serving pieces. Serve warm.
    Makes 4 to 6 servings.
    From a recipe modified by Tim Hannah
    edited: 2006/01/16
    5.3 Chicken casserole
    from a recipe of Esther Materone-Arum
    • 4 boneless, skinless chicken breast halves (1 1/2 lb)
    • 5 medium potatoes, peeled and quartered lengthwise
    • 5 medium carrots peeled, and cut up
    • 2 onions, peeled and quartered
    • 24 oz. spaghetti sauce
    • 2 stalks celery, diced
    Place chicken breasts on the bottom of a casserole pan. Sprinkle with salt. Add vegeta-
    bles. Cover with spaghetti sauce. Bake covered at 350 ◦ F for 1 hr. Spoon some of the sauce
    over the vegetables and return to bake an additional 1/2 hr.
    Total cooking time 1 1/2 hrs.
    Serves 6.
    Last modified Mon, Dec 18, 2000
    5.4 Chicken Florentine
    • 1 pound chicken breast cut parallel to the planar surface to give breasts 1/2 as thick.
    • Vegetable oil
    • Neufchatel cheese, 2 oz.
    • Frozen spinach, 8 oz package, thawed.
    • Butter
    • 1/2 chopped onion
    • Chicken broth
    Salt and pepper the chicken. Dredge in minimal amount of flour and fry in a pan over
    medium heat until golden brown. About 6 minutes/side.
    Heat the spinach in the microwave.
    Remove chicken and add a tablespoon oil and 1/2 minced fresh onion. Cook onion until
    translucent. Add 1 cup water and 1/2 can chicken broth. Heat covered until onions are
    tender. Add 1 tablespoon cornstarch suspended in cold water. Continue heating until the
    mixture bubbles and thickens. Reduce heat. Add the neufchatel until melted.
    Add some butter and a few tablespoons of lemon juice to the spinach. Make a bed of
    spinach on the plate a spoon some sauce onto it. Lay chicken portion on the spinach and
    cover with more sauce.
    Makes 3 to 4 servings.
    Consider adding chopped parsely to sauce. Consider replacing onions with shallots and
    garlic. Consider replacing water with white wine.
    edited: 2006/02/26
    5.5 Chicken, baked
    The bird:
    • 6 pounds chicken pieces (breasts, hindquarters, etc)
    The rub:
    • 2 teaspoons salt
    • 1 tablespoon chili powder
    • 1/2 teaspoon ground cayenne
    In a small bowl combine the rub ingredients.
    Sprinkle 1/2 the rub over all the pieces and rub with fingers to spread out the seasoning.
    Flip the pieces over and repeat with the remaining rub.
    Bake in a 350 ◦ F oven until internal temperature reaches 170 ◦ F in the breast and 180 ◦ F
    in the thickest part of the thigh. About 50 minutes.
    Makes 8 to 10 servings.
    edited: 2007/07/08
    5.6 Clubhouse sandwiches
    Makes: 25 sandwiches
    • 3 lb meat from a leftover cooked Thanksgiving turkey
    • 3 lb bacon (after cooking, about 1 lb 9 oz)
    • 2 lb tomatoes cut into thin slices
    • 18 oz mayonnaise
    • 3 - 24 oz loaves white bread, sandwich sliced
    • 1 head iceberg letttuce
    • Celery salt
    • Toothpicks
    • Fold top sandwich bags for any leftovers
    Have assistants toast bread while you assemble sandwiches. Arrange all ingredients in
    an ergometrically efficient layout.
    Spread a thin layer of mayonnaise on a slice of toast. Cover this layer with bacon. Cover
    bacon with tomato slices.
    Apply a thin layer of mayonnaise to another slice of toast and place on top of the tomato
    slices. This middle slice of toast can be one of the loaf ’s heels; no one will notice. Apply
    more mayonnaise and then a layer of turkey.
    Sprinkle turkey with celery salt. Add a layer of lettuce and then cover with another toast
    with mayonnaise. Skewer the sandwich with two toothpicks and slice the sandwich on the
    diagonal between the toothpicks.
    Repeat 25 times.
    Allow at least 1 1/2 hr for cooking bacon and assembly.
    Serve with tomato soup. Watch out for the toothpicks!
    This sandwich was first eaten by Haugens in the 1950s at the City of Paris department
    store restaurant in San Francisco (Chris Haugen?). The City of Paris operated in San
    Francisco from 1851 until it closed in 1972. A Nieman Marcus branch now occupies the
    site on Union Square. We visited this restaurant for lunch during our annual day after
    Thanksgiving trip to San Francisco for Christmas shopping. My favorite part of this trip
    was the stop at Abercrombie and Fitch, in those days, a real toy store. It sold clothes too.
    Sandwiches appear to lose some visual aesthetic appeal upon storage but actually greatly
    improve in flavor. It is therefore important to store properly in the refrigerator. Gerry
    Haugen used waxed paper to wrap the leftover sandwiches. Plastic sandwich bags of the fold
    top variety are an excellent substitute for waxed paper.
    Most persons who have eaten this sandwich would agree that three slices of toast are
    From the James Beard Foundation website:
    One of Jim’s favorite sandwiches of all time. To make this venerable classic, Beard
    instructed the assembler to spread crisp toast (white bread only please!) with
    homemade mayonnaise, top it with freshly cooked, sliced chicken breast, bacon,
    peeled, ripe tomatoes, and iceberg lettuce. Although a triple-decker sandwich is
    the norm today, Beard considered the third slice of toast a "horror" and suggested
    in American Cookery that the responsible party be condemned "to eat three-
    deckers three times a day the rest of his life." Various sources say the sandwich
    (alternately called a Clubhouse) was created in the kitchens of private men’s
    clubs, in the club cars of American passenger trains, or at the Saratoga Club,
    a turn-of-the-century casino in upstate New York. Whatever its origins, the
    sandwich was well established by 1941 when America’s Cookbook gave a detailed
    recipe (and six variations) specifying that the lettuce extend beyond the toast’s
    edge and that the sandwich be served while the toast is toasty.
    Last modified Fri, Nov 26, 2004
    5.7 Fiskeboller
    • 1 can fiskeboller, 350 gm?
    • 2 tablespoons butter
    • 2 tablespoons flour
    • 2 peeled potatoes
    Put potatoes in microwave and cook on high until fork tender.
    Open fiskeboller can and drain liquid into a measuring cup.
    Adjust liquid to 1 cup (250 ml) by adding water.
    Make a sauce Bechamel:
    Put butter in a microwavable bowl and microwave until melted.
    Add flour and mix into butter. Microwave until this mixture bubbles.
    Mix with a spoon and microwave on low for a minute more.
    Don’t allow it to burn.
    Add fish broth mixture and mix well. Microwave on high for 1 minute. Stir mixture to
    disperse lumps. Microwave on high for additional 20 second blasts, mixing between blasts
    until the mixture thickens.
    Adjust seasoning with salt (it may not need any) and tobasco sauce.
    Add fiskeboller and microwave until heated to taste.
    Serve over cooked potatoes.
    This dish was served to us many times by Mathilda Haugen when we visited her (probably
    hold the tobasco sauce). I have eaten this cooked on a Svea gasoline stove while traveling in
    Norway. This dish with its peeled potatoes is a typical example of scandinavian Lutheran
    foods with a white color.
    edited: 2005/11/10
    5.8 Macaroni and cheese
    • 8 ounces (1/2 pound) elbow noodles or other small-shaped pasta
    • 3 tablespoons all-purpose flour
    • 1 1/2 cups regular, reduced-fat or skim milk
    • 2 cups shredded regular or reduced-fat Cheddar cheese (the commercial pre-shredded
    kind is oddly good for this)
    Yield: 4 servings
    Bring a large pot of salted water to a boil over high heat, add the noodles, cover and
    bring back to a boil. Remove the cover and cook, boiling, according to package directions
    for "al dente" ("to the tooth"), that is, not raw-tasting but still firm. Drain well.
    Return the noodles to the pot and sprinkle with the flour, stirring well to coat the noodles.
    Return the pot to the stove, and set the heat to low. Add the milk and stir until slightly
    thickened, about 2 minutes. Add the cheese and stir until melted and creamy, 2 minutes or
    Serve hot.
    Additions: Add several tablespoons of salsa, drained, when you add the cheese, or add 1
    (4-ounce) can of green chilies, drained and chopped.
    Or, add any or all of the following: frozen peas (thawed), frozen chopped bell peppers
    (thawed), frozen chopped onions (thawed), chopped fresh tomato, chunks of leftover ham or
    sausage, or crumbled crispy bacon or real bacon bits.
    Freeze: Up to 1 month
    A box of mac and cheese requires you to cook the noodles in a pot, add the powdered
    cheese stuff, milk and butter (or margarine). This recipe requires you to cook the noodles
    in a pot, and add flour, cheese and milk. If you buy the cheese already shredded, this recipe
    takes almost exactly the same time to prepare as the boxed kind, but the flavor is way better.
    As a bonus, one serving – if made with reduced-fat cheese and low fat (1 percent) milk –
    has about one-third of the fat and twice the protein of the stuff from a box, even when the
    boxed stuff is prepared with 1 percent milk.
    5.9 Mongolian hot pot
    Serves 8 Thin slices of meat:
    • 1 lb pork (pork chop)
    • 1 lb beef (sirloin tip steak eg.)
    • 2 lb chicken breast
    • 1 lb raw peeled large shrimp
    • Mustard
    • Soy sauce
    • Szechuan garlic sauce
    • Horse radish sauce
    • Sweet and sour
    • Thai peanut
    • Chutney
    • Plum
    • Teryaki sauce
    • Barbeque sauce
    • Worscestershire sause
    2 quarts broth in a heated pot capable of maintaining a gentle boil.
    Provide disposable 2 oz shot glasses 8/person for sauces
    Three fondue skewers per person is desirable. edited: 2006/01/01
    5.10 Peter’s Pizza
    • 16 oz. coarsely grated mozzarella cheese
    • 3 hot italian sausages (Turkey, lowfat, 1/2 lb), diced and cooked
    • 15 oz spaghetti sauce
    • thinly sliced pepperoni sausage (turkey, low fat, 6 oz.)
    Make a bread machine dough:
    • 1 lb bread flour
    • 1 1/3 cup water
    • 2 tablespoons sugar
    • 2 teaspoons salt
    • 2 teaspoons yeast
    • 1 tablespoon oil
    Turn dough out onto a floured surface. Divide into 6 equal portions with a knife.
    Press out one dough portion with finger tips on a floured surface to 10-12 inch in diameter.
    Place dough on a peel dusted with corn meal.
    Cover with 2 oz of spaghetti sauce.
    Distribute 1/6 of the cooked sausage. Sprinkle with cheese. Cover with pepperoni, and
    more cheese.
    Bake on a stone at 425 ◦ F until brown ( 10 min).
    5.11 Red Beans
    • 1 pound red beans rinsed and soaked overnight
    • 1/2 spicy sausage or 1 pound smoked ham hocks
    • 2 med onions
    • 3 celery stalks
    • 2 garlic cloves
    • 1 tbs. salt
    • 1 tsp cayenne
    • 1 tsp black pepper
    Drain and cook beans with salt and fresh water to cover for 1 1/2 hr.
    Add cooked sausage or hamhock, onions and celery. Simmer for 1 1/2 hr.
    To thicken, removes a few of the beans and mash with some broth, return to pot and
    Serve on rice with corn bread.
    Last modified Sat, Sep 15, 2001
    5.12 Salmon cakes
    • 1 7.5 oz. can Salmon
    • 2 T lemon juice
    • 1/2 cup green onions, finely chopped
    • 1 1/2 tsp Dijon mustard
    • 3/4 cups dry bread crumbs
    • 3 eggs
    • 3 cloves garlic, crushed, sauteed briefly in 1 T olive oil
    Mix all ingredients. Form into 3 x 1/2 inch patties (about 10) and fry on a lightly oiled
    skillet at medium heat until browned on both sides. (3-4 minutes per side)
    Serves 4. Last modified Mon, Dec 24, 2005
    5.13 Spinach Calzones
    • 3 -8 oz. packages frozen chopped spinach, thawed
    • 15 oz. feta cheeese
    • garlic, 8 cloves
    • olive oil
    Make a bread machine dough:
    • 1 lb bread flour
    • 1 1/3 cup water
    • 2 tablespoons sugar
    • 2 teaspoons salt
    • 2 teaspoons yeast
    • 1 tablespoon oil
    While dough is preparing, remove as much excess liquid as possible from the spinach by
    pressing with a spatula and draining.
    Crush the garlic and saute in a minimum amount of olive oil until the garlic is fully
    heated and sizzles. Over cooking reduces the flavor.
    Chop the feta cheese into 1/8-1/4 inch fragments.
    Mix spinach, garlic and cheese together.
    Turn dough out onto a floured surface. Divide into 6 equal portions with a knife.
    Press out one dough portion with finger tips on a floured surface to 10-12 inch in diameter.
    Place dough on a peel dusted with corn meal. Position 1/6 of the spinach/garlic/feta mixture
    to nearly cover one half of the dough while sparing the edge. Moisten 1/4 inch around the
    circumference of the dough with a finger dipped in water. Fold one edge of the dough over
    the spinach mix and seal the edges by pinching them together. Gently lift and press on the
    dough to distribute the filling if necessary. Make a few holes in the top with a knife point
    to let steam escape while baking.
    Bake on a stone at 425 ◦ F until brown ( 15 min).
    Last modified Sat, Oct 21, 2000
    5.14 Tofu Sloppy Joe
    • Large onion, chopped
    • Vegetable oil, 2 tablespoons
    • Several cloves crushed garlic
    • 1 tablespoon fresh ground black pepper
    • Firm Tofu 1 pound, diced 1/4 inch
    • Catsup, 1/3 - 1/2 cup. Don’t add too much, it will not stay on your bun!
    • Kidney beans, 14 oz. can, drained
    Saute the onion in oil until lightly browned, add the garlic, pepper and then the tofu.
    Stir until well heated.
    Add the catsup and beans. Heat.
    Serve over hamburger buns.
    Consider adding chili powder, substitute sesame oil for vegetable oil.
    Last modified Mon, Aug 28, 2004
    5.15 Turkey
    • 1 (14 to 16 pound) frozen young turkey
    For the brine:
    • 1 cup pickling or kosher salt
    • 1/2 cup light brown sugar
    • 1 tablespoon black peppercorns
    • 1/2 tablespoon allspice berries
    • 2 gallons iced water
    For the aromatics:
    • 1 red apple, sliced
    • 1/2 onion, sliced
    • 1 cinnamon stick
    • 1/2 cup water
    • 4 sprigs rosemary
    • 6 leaves sage
    • Canola oil
    Combine all brine ingredients in a stockpot. Stir to dissolve solids.
    Early on the day of cooking, (or late the night before) in a clean 5-gallon bucket, place
    thawed turkey breast side down in brine and refrigerate or set in cool area for at least 6
    hours. Turn turkey over once, half way through brining.
    A few minutes before roasting, heat oven to 350 degrees. Combine the apple, onion,
    cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5
    Remove bird from brine and rinse inside and out with cold water. Discard brine. Place
    bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped
    aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird
    liberally with canola (or other neutral) oil.
    Insert probe thermometer into thickest part of the breast and set thermometer alarm (if
    available) to 170 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours
    of roasting.
    Let turkey rest, loosely covered for 15 minutes before carving.
    edited: 2006/01/01
    Chapter 6
    6.1 Rehydration solution

     1. Sodium Chloride 3.5 grams (90 meq/L Sodium)

     2. Potassium Chloride 1.5 grams (20 meq/L Potassium)

     3. Glucose 20 grams (2% Carbohydrate)

     4. Sodium Bicarbonate 2.5 grams (30 meq/L bicarbonate)

    -Alternative: Trisodium Citrate 2.9 grams

     5. 1 liter water

    Alternative recipe (ingredients more generally available)

     1. 4 Tbsp Dextrose Powder, buy from New Pioneer Coop

     2. 1/2 tsp baking soda

     3. 1/2 tsp Morton’s Light Salt (provides potassium)

     4. 2 cups diet Sprite (flavor and sodium citrate)

     5. 2 cups water

    Chapter 7
    7.1 Creole Seasoning
    • 2 1/2 tablespoons paprika
    • 2 tablespoons salt
    • 2 tablespoons garlic powder
    • 1 tablespoon black pepper
    • 1 tablespoon onion powder
    • 1 tablespoon cayenne pepper
    • 1 tablespoon dried oregano
    • 1 tablespoon dried thyme
    2/3 cup
    7.2 Pie Crust (Phyllis McGiney’s)
    • 3 cups all purpose flour
    • 1 tsp. sugar
    • pinch of salt
    • pinch baking powder (1/8 tsp.)
    • 1 heaping cup chilled shortening (I use 1/2 lb. of lard plus 1 TBS margarine or butter)
    (makes 1 shell plus one double crust)
    Shift dry ingredients, cut shortening into dry until it resembles coarse oatmeal. Add 6
    TBS cold water, 1 at a time, stir with fork (depending on the humidity, you may need to
    add up to 3 or 4 more TBS to make it stick together) Dump on a wax paper, fold over and
    pat. Chill covered for an hour or so. Roll out.
    Chapter 8
    8.1 Pesto
    • 1/4 cup olive oil
    • 1 peeled clove garlic
    • heaping T. pine nuts
    • 1 cup dry, clean basil leaves tightly packed
    • 1/4 - 1/2 cup grated Parmesan or Romano
    If freezing, add cheese after thawing!
    Using a food processor, blend garlic in olive oil. Add pine nuts and blend fully. Add basil
    leaves and blend (they will be sucked down into the mass, but not right away). Add cheese.
    Big Batch:
    • 8 lb basil, to yield 48 cups
    • 48 cloves garlic
    • 12 cups olive oil
    • 6 cups pine nuts
    Last modified Thur, Mar 24, 2005
    8.2 Salad, Lentil Blue Cheese
    • 1 cup dry lentils
    • 1 3/4 cup water
    • 4 cloves garlic, peeled but not crushed
    • 2 boullion cubes
    Bring water and lentils to a boil, add garlic and boullion cubes. Simmer for 20 minutes.
    Lentils should be cooked but firm.
    Drain. Chill in refrigerator before use. You can freeze for much later use.
    • 2-3 cups finely chopped green curly leaf endive. Very finely chopped parsley is also
    excellent. A somewhat bitter green is best.
    • 2 oz blue cheese crumbles
    • 2 tablespoons olive oil
    • 1 tablespoon basalmic vinegar
    Put half of the chilled lentils in a large bowl (save the remainder in the refrigerator or
    freezer for another day). Mash two of the cooked garlic cloves and add to bowl along with
    blue cheese. Add oil and vinegar. Mix well.
    Add chopped greens and mix completely
    serves 2-3 Last modified Sat, Aug 28, 2004
    8.3 Salad, Thai peanut
    • 1 head butter lettuce, torn into bite size pieces
    • 1/2 cucumber, sliced
    • 1 carrot, slivered
    • orange slices for garnish
    • 1/4 cup peanut butter
    • 4 Tb water (at most; add as needed at end to adjust thickness of sauce)
    • 1/2 tsp ground ginger
    • 1 Tb soy sauce
    • 1/4 cup lime juice (can use lemon juice if necessary)
    • 1 tsp sugar
    • 1 clove minced garlic
    • dash or 2 hot chili oil (NB: dash is not very much! Gets hot fast with more than this)
    • 2 Tb peanuts, crushed (can use much more than this if desired)
    • (coriander; black pepper; cilantro - possible additions)
    Last modified Sat, Jun 28, 2003
    Chapter 9
    Side dish
    9.1 Crusty no knead bread
    Dry Ingredients:
    • 430 g bread flour
    • 1/2 tsp granulated dry yeast
    • 1 tsp NaCl
    mix dry ingredients together in a bowl
    • 345 g H2 O
    Mix until the dough just comes together. Cover the top of the bowl with with a dinner
    plate to keep it from drying out. Let rest at room temperature (65-75 ◦ F) for 12-24 hr (try
    longer sometime?).
    The dough should rise somewhat and become bubbly.
    Turn out onto a floured surface and fold it over on itself two or three times to form a
    Place ball on the dinner plate that has been dusted with bran. Invert the mixing bowl
    over the dough to prevent it from drying out. Let rest for 2-3 hr while it should nearly
    double in size.
    1/2 hr before the dough is done resting, place a 12 inch diameter dutch oven in the oven
    and preheat oven at 450◦ F.
    When dough is done resting, Tranfer the dough to the heated dutch oven by inverting
    the plate. Use caution to avoid burning yourself. Shake the dutch oven to distribute the
    dough if necessary. Replace the heated lid on the dutch oven and return to the 450◦ F oven.
    Bake covered for 30 min and then remove lid. Bake another 15 min uncovered to get a
    brown color to the crust.
    Let rest on a rack after baking for at least 30 min before eating.
    You can substitute up to 20% whole wheat flour.
    This is derived from a New York Times article by Mark Bittman, December 6, 2006.
    9.2 Dinner rolls
    Ingredients: Make a bread machine dough:
    • 6 oz white bread flour
    • 6 oz whole wheat bread flour (fresh ground is best)
    • 7/8 cup water
    • 1 tablespoons sugar
    • 1 teaspoon salt
    • 2 teaspoons dry yeast
    • 1 tablespoon oil or butter
    Turn dough out onto a floured surface. Divide into 12 equal portions with a knife.
    Dredge bottom of dough ball with corn meal. Cover with plastic wrap and allow to rise
    until doubled. Use a wide metal spatula to transfer for baking.
    Bake on a stone at 425 ◦ F until brown ( 10 min).
    The best baking stones are the 7.5 inch square unglazed terra cotta paving tiles from a
    construction supplies center. They are cheap, indestructable and store easily.
    Last modified Jan 01, 2006
    9.3 Potatoes, Cubed
    • two quarts , unpeeled, cubed (1 1/2 inch max diameter) potatoes (about 2.5 pounds).
    Rinse with water and drain.
    • 2 teaspoons garlic salt
    • 2 tablespoons vegetable oil
    • 1 tsp chili powder
    • 1/2 tsp onion powder
    • 1/3 tsp ground cayenne pepper
    Mix salt and spices. Place potatoes in a large bowl. Sprinkle with salt-spice mixture,
    stir. Pour mixture onto a shallow pan containing the oil. Bake at 400 ◦ F until brown ( 40
    Serves four.
    Last modified Sat, Jan 27, 2001
    Chapter 10
    10.1 Popcorn
    • 1/4 cup good quality popcorn
    • 2 teaspoons olive oil
    • 1/4 teaspoon kosher salt or popcorn salt
    • Sprinkle jalapeno seasoning mix
    • Paper lunch bag
    • Stapler
    Toss the popcorn with the olive oil, salt, and jalapeno seasoning mix in the paper bag.
    Fold the top of the bag over and staple the bag twice to close. Place the bag in the microwave
    and microwave on high for 2 minutes to 3 minutes, or until there are about 5 seconds between
    NOTE: Popcorn salt is a super-fine salt that is designed especially for sticking to food
    such as popcorn. It has the taste of regular table salt, but its granules are much finer.
    10.2 Rullepølse
    Acquire from butcher:
    Lamb or Veal breast is preferred:
    whole breast of veal is 15 lb. Remove bones, then cut away as much fat and connective tissue
    as possible.
    • 1 rib cage of lamb (2-3 lbs)= 1 rullepolse
    • 1 rib cage of veal = 5 rullepolse
    Cut rectangular piece from the lamb put in remainder as possible. From veal plan it out
    to get best big pieces. Make saggital cuts to make maximum thickness less than 0.5 inch.
    Grind up onion in cuisineart. Spread 1/4 inch layer over all meat.
    Sprinkle liberally with powdered allspice. Should be visibly covered with spice. A few
    cloves might be nice too (not much though).
    Roll up and wrap tightly with cheesecloth fastened with string.
    Make brine composed of 1 cup per gallon (research this, Dad was hesitant). On the
    web, a recipe advocates 2 1/2 quarts with 1 lb salt ( about 1 1/2 cups). Mathilda added
    1/2 tsp saltpeter. This gives a nice color to the meat as a result of complex chemistry.
    Some researchers claim the sodium nitrite causes DNA damage (makes sense - think diazo
    Place meat in brine and refrigerate for 5 days to a week. Put in a large pan of boiling
    water. Add some bay leaves, pepper corn, whole cloves, and allspice.
    Boil 1 hour 15 min. (below says 3 hours)
    Put between two surfaces and press with about 10 lbs until the meat has completely
    cooled to room temp.
    Refrigerate. Slice thinly to serve.
    Freeze possible leftovers.
    Norwegian Version
    Et stykke sideflaesk uden svaer gnides med salt, peber, hvidlog sukker, sennep. Faesket
    rules sammen of syes og saa snores polsen stramt met med saerket bomuldsgarn og saltes 8
    Efter salningen koges polsen 3 timer i en lage af vand, hvide og sorte peberkorn, løg og
    laurbarblade. Derefter anbringes rullepølsen i en rullepølsepresser til den er stiv.
    Chapter 11
    11.1 Bean soup
    • 1 pound mixed dry beans, soaked overnight
    • 1/4 pound dry green split peas
    • 1/8 pound lentils
    • 1/2 pound ham hock
    • 16 oz. spaghetti sauce
    • water
    • 2 onions, chopped
    Combine ham hock, rinsed soaked beans, peas and sufficient water to cover in a pot
    and bring to a boil. Simmer for 1 hour. Add lentils and onions. Cook until peas have
    disintegrated and beans are done, about another hour. Remove meat from ham hock and
    return to soup, discard bone. Add spaghetti sauce and salt to taste.
    Total cooking time 2 1/2 hours.
    Serves 8-12.
    Last modified Sat, Aug 28, 2004
    11.2 Cauliflower soup
    • 1 large head of cauliflower 1 kg, broken up.
    • 2 onions, chopped
    • 1 liter chicken broth (two 10 oz cans diluted cambells is OK)
    • 1/2 liter left over mashed potatoes (optional)
    • 250 gm cheddar cheese, shredded
    Saute onions in a tablespoon of canola oil in a large pot. Add broth and bring to a boil.
    Add cauliflower and return to a boil. Simmer for 1/2 hour. Add mashed potatoes and return
    to boil. Turn off heat. Mix with a hand held electric blender until smooth. Mix in cheese.
    Salt to taste.
    Broccoli can be substituted. The stems must be diced before cooking otherwise the fibers
    can clog the blender.
    Total cooking time 45 min.
    Serves 8-12.

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