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1987-12 40Th Annual FV Christmas Festival Syllabus.Pdf

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Horeb, Wisconsin Page 3 of 63 MENUS SUNDAY; snack Pumpkin Pie Ice Cream Apple Pie Cheese Curd Hot Mulled Cider MONDAY: .Parm Breakfast Grapefruit Leola's Cornbread/butter/strawberry jam Bacon Seven Grain Cereal/honey/cream/brawn sugar Baked Eggs with Cheddar Cheese Cornish Lunch Cornish Pasties with Chili Sauce Cole Slaw with Sour Cream Dressing Beet Pickles Celery Sticks Plum Preserves and Cream 0surtas1and Tea Butterkuchen Tea with ltandis and Cream .&1p1n1 1unt1n1 supar Roast Pork and Venison Red Wine & Sour Cream Gravy Red Cabbage Wild Cranberry Apple Jelly Parsley-Buttered Potatoes Farmers Rye Bread/butter Creamed Green Beans Quark Pudding with Raspberries Snack Tea Punch Cream Cheese Kuchen TUESDAY; Canadian Breakfast Sliced Oranges Link Sausages Pancakes Maple Syrup Cranberry Muffins Cheddar Cheese Whole Wheat Toast Plum Jelly Gru,k Lunch Pita Bread with Cucumber & Yogurt Dip Paz Naz Greek Salad Turkish Delight Yogurt English Tea Saffron Bread Sharp Cheese Earl Grey Tea French Canadian Supper Roast Turkey Cranberry Sauce Mashed Potatoes Gravy Butter Green Peas SWeet Apple Pickles "Tourtiare" Meat Pie Chili Sauce Sugar Pie snack French Canadian Doughnuts 40th Folklore Village Christmas Festival, 1987, Mt. Horeb, Wisconsin Page 4 of 63 WEDNESDAY: Lucia Breakfast (Swedish) Orange Juice Cheese Pllitter (Swedish Pancakes) Herring Oven Pancakes Ham slices Saffron Buns Yogurt Rasp.berry Jam/Straw.berry Jam/ Llngon.berries Norwesian Lunch Pish Soup Broccoli Cheese Soup Breads: Sourdough Rye & White, Crisp.bread, Farmer's Cheeses: Jarlsberg, Munster Summer Sausage Sardines Tomatoes Cucumbers Pickles Beet Pickles Parsley Dill Rice Pudding with Cream Danish CranberryI•• Juice with Club Soda Kringle International Smorsashord Swedish Meat Balls Sliced Ham Turkey Red Ca.b.bage Janssen•s Temptation Parsley Buttered Potatoes Fish in Aspic Herring Fish Salad Swedish Limpa Bread Crisp.bread Sourdough Breads Butter_ Pickled Beats Cucumber Salad Liver Pate Tomatoes Cucumbers Graen & Red Peppers Parsley Lettuce Rammegrmt Lefse R111d Grad med Flmde Cream/melted .butter/cinn. sugar Spack Scandinavian Cookies Non-alcoholic Glogg THURSDAY: Mexican Breakfast Fruit Salad Tortillas Refried Beans Sauces Huevos Rancheros with Spicy Sausage Mexican Hot Chocolate Lunch; Surprise/reprise Hungarian Supper Szekely Goulash Yogurt Carrots "Hungarian Smorgasbord"' Snack Jule Log Cake Roll Anniversary Kransekake Hazelnut Chocolate Cake Chocolate Raspberry Torte 40th Folklore Village Christmas Festival, 1987, Mt. Horeb, Wisconsin Page 5 of 63 Seven Grain Cereal. •what's in it," you ask? Well there's whecit (more of thQt proportionQ\ely thQn of the oth•r grQins}, corn, oots, rice, ry•, barley and millet. That makes seven. I! one wanted to go hog wild one could add buckwh.at (not Q true grain) or triticcil• (a hybrid of whe<it CLnd rye) to make nine. Or to go even further one could add wild rice. I don't know of any grcuns beyond th<it. Why dOH it tast. so good? BecCluse it is fresh ground, by me, at home with my hand mill which looks like Q m.at grinder but hQS little mill stones in it instecid of blades. Why does fresh ground make a difference? Before grinding, the grcuns are whole seeds, kernels, grcuns or whQt.ver you wCLnt to call them, wheat grains are CGlled berries. These kernels are all living when they are whole. TbQt is to say if you planted them they would Qll sprout and vow into plants. So they are aliv•. Because of this they are frnh, no spoilQge hQS occurred no m<itter how long you knp them in your house. But QS soon as th• gr<iin is ground i\. begins to deccly CLnd spoil, going rancid <md losing its nutritional value. This is a slow process but constant. So when you k-.p flour or o\.her ground grains in your house, the longer you kMp them the less fresh they will be. That is ~by fresh vound grains · tast• so different CLnd are much better for you. I recommend keeping unused seven grain [email protected] in the freezer, to keep it at its freshest. At home I only grind wh<it I nNd. for .ach m9Cll so there is no extra. How do you cook th• stuff? I begin by boiling water. I add it to about Q two cups of cereal (for two adults and one child}. Add enough so it is a thin gruel. It will thicken a lot when cooked. Stir constantly while adding the water so QS to try to avoid lumps (not alwQys possible). Add salt if desired, about a 1/2 teaspoon. Once it starts to boll turn the burner way down so it just barely bubbles, stirring it for CLnother half minut.. When it has settled into a very slow simmer put a lid on it and leave for five minutes. It should simmer like the mud pots of Yellowstone National Park. Every few seconds a bubble will rise to the surface and go •plurch• and rel.as• som• steam. Any hotter than this is unnecessary CLnd will r.sult in a sticky pan. After five minutes, turn of! the burner and let. it sit !or five more. Now it.'s done! I .a\ it with half and half and honey but others prefer raisins and brown sugar. Can you buy grain grinders? Yes, but. I don't know exactly where. I got mine a long time ago at Whole Earth Coop in Madison. Count.ryside Genercil S\ore of 103 N. Monroe St. in Waterloo, WI 53594 CClrried \hem in 1CJ83. I sure they are advertised in Prevention magazine or Country Journal magazine. · · Grain grinders aren't hard to use but you nHd a suit.able surface to mount. them on. Most kitchen tables ar• no\ sturdy enough. I use a work bench and have it ~rmanently mounted there. They need to be very securely mounted as it takes a grlt<lt deal of force to turn them, much more than a mecit grinder. But most anyone can do it. One can tighten or loosen the mill stones so as to mak• it easier. Cereal is easy to grind because it is course. nour usually needs to be put. through twice. It's fun, and good exercise too! ~1986 Robert Wernerehl 40th Folklore Village Christmas Festival, 1987, Mt. Horeb, Wisconsin Page 6 of 63 Leola '.r Cornbread To make one 9-inch loaf • 2 eggs 11/z cups yellow cornmeal ~ 6 tablespoons melted and cooled 1 cup all- purpose flour burrer 11, cup sugar - 8 tablespoons melted and cooled 1 teaspoon salt vegetable shortening (/a rd) 1 tablespoon baking powder 111z cups milk Preheat the oven to 400°. Sift into a m1xmg bowl the cornmeal, flour, sugar, salt and baking eowder. Beat the eggs lightly, add the melted but­ ter and shortening, and stir in the 1112 cups of milk. Pour into the bowl of dry ingredients and beat together for about a minute, or uncil smooch. Do not overbear. Lightly butter a 9-by-5-by-3-inch loaf pan or 8-by-12- inch shallow baking pan and pour in the batter. Bake in the center of the oven for about 30 minutes, or until the bread comes slightly away from the edge of the pan and is golden brown. Serve hot. Cornish Pasties This recipe was one of the Cornish dishes brought to Southwestern Wisconsin by families from Cornwall more than 100 years ago, settling mostly in Mineral Point and Dodgeville area.
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