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Tested Recipes, 1948
, - - .I . - TESTED RECI-PES 1948 PUBLISHED BY American Legion Auxiliary Urban-Hanson Post No. 118 HARTFORD, S. DAK. r ,· .<; Foreword • Always · Remember The ADVERTIZERS Made This Book Possible The ladies of the Auxiliary wish to thank all these business men who, by their support, have helped make this publication possible. &m�- •-· .. - . TabJe ·of Contents Breads, Rolls,- Biscuits, Waffles and Pancakes ... 5 Cakes, Fillings and Frostings .....·........... 17 Cookies and Doughnuts .....................83 Candies . .. ............... � ..........,. 46 Desserts . � . .. .. .. •. .. .. .. .. .. .. 51 Pies and Pastries ......................... -.61 Pickles and Preserves ................ � ...... 68 Baked Dishes ....... : .......... � ...........7� Salads ....................................77 Baked Dishes: Meats, Fish, Vegetables ......-... 82 Soups .................................... - 92 Foreign Dishes .. .. .. .. .. .. .. ........ 94 Frozen Foods . .............................- 96 .. HARTFORDW. E._ HAUGEN, EXCHANGE Manager HOLDA DANSMANN W. G.HAUGEN - ALICE BORCHERDING I -t( u·nion Telephone Co. Hartford, South Dakota TRI-STATE ELECTRIC COMPANY, Sioux Falls, S. D. Electric Equipm-ent-Wholesalers . - - - --- - - - -- - -- --- i- .. ·- - ---- --- . --- --- -- ---.... �ARTF0RD, S. DAK., COOKBOOK 5 BREADS, ROLLS ' · BISCUITS, WAFFLES AND PANCAKES Butter Hom Rolls 1 cake or package dry yeast in a little warm water, add 1 tblsp. sugar, stir until liquid; 1 cup lukewarm milk; ½ cup shortening; ½ cup sugar; 3 well beaten_ eggs; 1/2 tsp. salt; 4 cups flour or enough to make a soft dough, but stiff enough to knead. Let raise until good and light or double in bulk, then divide in half and roll until as near round as possible. Brush with melted butter, then ·cut like -pie in sixteen pie-_ ces. Roll from the wide end. Set in butter tins. Let raise until real light. Bake in a moderate oven.-Faye Haugen Refrigerator Rolls (makes 3 dozen) Cake compressed yeast; ½ cup sugar; 1 tsp. -
Cross-Border Practices and Transnational Identifications Among EU and Third-Country Citizens
www.ssoar.info Cultural boundaries in Europe Hanquinet, Laurie Veröffentlichungsversion / Published Version Sammelwerksbeitrag / collection article Empfohlene Zitierung / Suggested Citation: Hanquinet, L. (2014). Cultural boundaries in Europe. In E. Recchi (Ed.), The Europeanisation of Everyday Life: Cross- Border Practices and Transnational Identifications among EU and Third-Country Citizens - Final Report (pp. 31-58) https://nbn-resolving.org/urn:nbn:de:0168-ssoar-395209 Nutzungsbedingungen: Terms of use: Dieser Text wird unter einer Deposit-Lizenz (Keine This document is made available under Deposit Licence (No Weiterverbreitung - keine Bearbeitung) zur Verfügung gestellt. Redistribution - no modifications). We grant a non-exclusive, non- Gewährt wird ein nicht exklusives, nicht übertragbares, transferable, individual and limited right to using this document. persönliches und beschränktes Recht auf Nutzung dieses This document is solely intended for your personal, non- Dokuments. Dieses Dokument ist ausschließlich für commercial use. All of the copies of this documents must retain den persönlichen, nicht-kommerziellen Gebrauch bestimmt. all copyright information and other information regarding legal Auf sämtlichen Kopien dieses Dokuments müssen alle protection. You are not allowed to alter this document in any Urheberrechtshinweise und sonstigen Hinweise auf gesetzlichen way, to copy it for public or commercial purposes, to exhibit the Schutz beibehalten werden. Sie dürfen dieses Dokument document in public, to perform, distribute or otherwise use the nicht in irgendeiner Weise abändern, noch dürfen Sie document in public. dieses Dokument für öffentliche oder kommerzielle Zwecke By using this particular document, you accept the above-stated vervielfältigen, öffentlich ausstellen, aufführen, vertreiben oder conditions of use. anderweitig nutzen. Mit der Verwendung dieses Dokuments erkennen Sie die Nutzungsbedingungen an. -
Techniques Classes
TECHNIQUES CLASSES These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state-of-the-art ICASI facility by professional chefs with extensive restaurant experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory. Basic Techniques of Cooking 1 (4 Sessions) Hrvatin Monday, March 1, 8, 15, 22, 2021 6:00 pm ($345, 4x3hrs, 1.2 CEU) Week 1: Knife Skills: French Onion Soup, Ratatouille, Vegetarian Spring Rolls, Vegetable Tempura, Garden Vegetable Frittata Week 2: Stocks and Soups: Vegetable Stock, Fish Stock, Chicken Stock, Beef Stock, Black Bean Soup, Chicken Noodle Soup, Beef Consommé, Cream of Mushroom Soup, Puree of Asparagus Soup Week 3: Grains and Potatoes: Creamy Polenta, Spicy Braised Lentils, Risotto, Israeli Cous Cous, Pommes Frites, Potato Grain, Roasted Fingerling Potatoes, Baked Sweet Potatoes Week 4: Salads and Dressings: Bulgur Salad with White Wine Vinaigrette, -
Waldhaus Dinner Summer.Indd
Fondue s e r v e s t w o Beef double beef consommé / sliced alberta beef steamed vegetables / new potatoes / dipping sauces 70 add 4 prawns 10 add 4 scallops 12 Truff le gruyère / emmental / white wine / kirsch / black truffl e steamed vegetables / new potatoes / crusty bread 56 add air cured meat platter 12 Swiss gruyère / emmental / white wine / kirsch steamed vegetables / new potatoes / crusty bread 54 add air cured meat platter 12 Spezialitäten s p e c i a l t i e s Veal Zurichoise veal emincée / rösti potato / morel & cremini mushrooms market vegetables / riesling cream sauce 35 Wiener Schnitzel breaded & pan fried veal escalope / shoestring potatoes braised red cabbage / veal glaze 32 Sunhaven Farms Pork Tenderloin candied walnut crust / cippolini onion & potato purée braised red cabbage / apple preserve / sauce forestière 32 Beyond the Foothills from the rocky mountains to the alberta badlands, this diverse landscape is home to a number of both sustainable and organic farms. as part of fairmont’s commitment to environmental stewardship, this menu contains locally sourced items from fairwinds, broxburn and hotchkiss farms. in addition, we feature gourmet food products such as valbella cured meats and sylvan star cheese. Wörterbuch d i c t i o n a r y Spätzle: “little sparrow”; a traditional egg noodle of soft texture used in central european cuisine Rohesspeck: smoked, cured bacon Zurichoise: cuisine from the region of zurich, switzerland Rösti: grated potato shaped into a round and pan fried in butter Beilage s i d e d i s h cheese -
To View Online Click Here
YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® Jewels of Bohemia: Czech Republic, Slovakia & Hungary 2022 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. Jewels of Bohemia: Czech Republic, Slovakia & Hungary itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: In my mind, there is nothing more quaint and picturesque than the rural villages that dot the countryside of the Czech Republic. To immerse myself in their traditions and everyday life, I explore rural communities like Slavonice, a small village nestled on the border with Austria. You’ll see what I mean when you experience A Day in the Life of a small, family-run farm here, where you’ll have the opportunity to meet the owners, lend a hand with the daily farm chores, and share a Home-Hosted Lunch with your hosts around the warmth of a bonfire. I believe the most moving stories you’ll hear are from the locals who live and work in the regions you travel to around the world, and that is what I found to be true in Prague when I spoke with Zdenek Vacek, a local teacher and lifelong Prague resident, about the Velvet Revolution. I was saddened to hear the reality of their turbulent past under the Czech Communist regime. -
Here We Grew Up, Family Recipes Passed Down for Generations, Traditional Holiday Meals, Or Even Simple Snacks That Remind of Us of Our Childhood
Welcome to Our Table A Culinary Guide to Inclusive Diversity at INL 2020 Inaugural Edition ooking. The process of taking raw food ingredients and turning them into a meal that nourishes our body and, often, our soul. An activity that is enjoyed around the world. A cultural common denominator that can both Cdefine us uniquely and bring us together when we break bread. Many of our favorite memories are centered around food. These might be regional delicacies unique to where we grew up, family recipes passed down for generations, traditional holiday meals, or even simple snacks that remind of us of our childhood. When we share these recipes with others, we share a part of our identity. At Idaho National Laboratory, we celebrate this spirit of multicultural togetherness. This book of recipes – gathered from INL employees – carries on this spirit. It celebrates the diversity of people and foods from throughout the world that have made their way to our laboratory. Inside you will find recipes from many countries and cultures, including some that were (until now) closely guarded family secrets. This book assembles are a variety of food types from a wide array of cultures. They represent our unique experiences being shared with one another. We encourage each of you to sample the recipes contained within. Give unfamiliar recipes a try, both to enrich your table and to better understand the diversity of cultures that make up our INL community and the wider world. Enjoy! Michelle Thiel Bingham and Curtis Smith, Ph.D. Co-Presidents, Multiculturals in Leadership Michelle Bingham Curtis Smith's son and her mother Executive Inclusion Council Chairs The EIC is led by the laboratory director and deputy laboratory directors. -
Well Fed PDF Sampler
paleo welLrecipes FOR PEOPLE WHO LOVE TO EAT BY melissa joulwan PHOTOgraphy BY David Humphreys forewOrd BY Melissa & Dallas Hartwig FEd Whole9 weLlpaleo recipes for people FEd who love to eat By Melissa Joulwan Foreword by Melissa and Dallas Hartwig Photos by David Humphreys Design by Kathleen Shannon ISBN Well Fed: Paleo Recipes for People Who Love to Eat Copyright ©2011 Melissa Joulwan. All rights reserved. No part of this book my be used or reproduced in any manner whatsoever without written permission except in the case of brief quotations embodied in critical articles and reviews. Well Fed: Paleo Recipes for People Who Love to Eat Author: Melissa Joulwan Foreword: Melissa and Dallas Hartwig Copy Editor: Alison Finney Assistant Copy Editor: Walker Fenz Photography: David Humphreys Illustrations: David Humphreys Design: Kathleen Shannon ISBN 10: 0-615-57226-X To the entire Joulwan and Stramara clans – and the spirit ISBN 13: 978-0-615-57226-0 of my Sitti – for all the food and love, and food-love Published by: Smudge Publishing, LLC 405 El Paso Street And to my husband Dave, who is my favorite dinner companion Austin, TX 78704 www.smudgepublishing.com FOREWORD “You don’t have to cook fancy or treats and sweets are a normal part of most peoples’ sustainable THANK YOU complicated masterpieces – just diet, but we don’t need yet another “healthy” brownie recipe. We need inspiration to make our everyday food new, fresh, and exciting. To Bethany Benzur, for bringing us together with Kathleen Shannon good food from fresh ingredients.” That’s why almost all of the Well Fed recipes are Whole30 approved, - Julia Child perfect for both our nutrition program and your everyday meals. -
Battle of Le Boulou Paulilles to Banyuls-Sur-Mer
P-OP-O Life LifeLife inin thethe Pyrénées-Orientales Pyrénées Orientales Out for the Day Battle of Le Boulou Walk The Region Paulilles to Banyuls-sur-Mer AMÉLIOREZ VOTRE ANGLAIS Autumn 2012 AND TEST YOUR FRENCH FREE / GRATUIT Nº 37 Your English Speaking Services Directory www.anglophone-direct.com Fond perdu 31/10/11 9:11 Page 1 Edito... Don’t batten down those hatches yet ‚ summer Register for our is most definitely not over here in the P-O and free weekly newsletter, we have many more long sunny days ahead. Lazy and stay up to date with WINDOWS, DOORS, SHUTTERS & CONSERVATORIES walks on deserted golden beaches, meanderings life in the Pyrénées-Orientales. www.anglophone -direct.com through endless hills, orchards and vines against a background of cloudless blue sky, that incredible Installing the very best since 1980 melange of every shade of green, red, brown and gold to delight Call or visit our showroom to talk the heart of artist and photographer, lift the spirits and warm the soul. with our English speaking experts. We also design Yes, autumn is absolutely my favourite time of the year with its dry warm days and and install beautiful cooler nights and a few drops of rain after such a dry summer will be very welcome! Unrivalled 30 year guarantee conservatories. We have dedicated a large part of this autumn P-O Life to remembrance, lest we ever forget the struggles and lost lives of the past which allow No obligation free quotation – Finance available subject to status us to sit on shady terraces in the present, tasting and toasting the toils of a land which has seen its fair share of blood, sweat and tears. -
Fallow Buck Hunt in Slovakia. Free Range
ST HUBERTUS HUNTING TOURS HUNTING SEASON 2020-2021 FALLOW BUCK HUNT IN SLOVAKIA FREE RANGE Fallow buck hunting season in Slovakia: from the last week of August to mid January. The best period is October during mating season especially if you wish to hunt bucks with strong trophies. Hunt during winter months can be gripping and successful as well with now on terrains. Hunting areas Slovakia offers countless hunting areas in different districts of the country. Only few countries in Europe can compete with Slovakia in terms of variety of grounds and games. Level, hilly and mountainous grounds rich with varied flora and excellent populations of games. 25 hunting areas located in all the mountain chains of the country from west to east and from north to south, hilly areas with breath-taking panoramas and alluvial plains with deep forests and fields. The two hunting areas of this offer are sizing around 8000 ha of free/range grounds and are located in central-southern area of Slovakia near Rimaská Sobota, approximately 250 km from the capital city Bratislava. The areas are mainly covered by forests (over 40%) with majority of leafy trees. This areas offer a very good fallow deer population, every year several strong bucks are hunted there, maximum was of 4,1 kg (196 CIC). Jonathan Travel St. Hubertus Hunting tours [email protected] +420 776 708 813 TROPHIES 3 Accommodation Set in Rimavská Sobota, the Hotel Penzion provide a comfortable stay and offers a restaurant. There is a terrace and guests can make use of free WiFi and free private parking. -
Specialty Breads
Tuesday-Friday 9-6, Saturday 9-4 700 W. Dallas Rd, Grapevine , TX 76051 (817) 488-5223 www.breadhaus.com ORGANIC Flours & Grains & Seeds SPECIALTY BREADS GILROY GARLIC (Daily) WHOLE GRAIN BREADS Moist, light bread with fresh roasted garlic OMA'S MULTIGRAIN (Daily) MEDITERRANEAN OLIVE (Daily) Wheat, rye, & oats with sunflower, flax, & sesame Light textured bread with Greek & Spanish olives RUSTIC WHEAT (Daily) ROSEMARY (Fri) Hearty whole grain bread Dipping & sandwich bread with whole wheat & fresh rosemary WILDFLOWER (Sat) JALAPEÑO CORN (Sat) Densely packed with sunflower, poppy, flax & sesame Mildly hot bread with jalapeño peppers & corn meal WHOLE WHEAT (Alternate Sat) CRANBERRY PECAN (Fri, Sat) Moist, chewy, dense whole & cracked wheat bread Naturally sweet tasting with whole wheat, cranberries & pecans 4-GRAIN (Alternate Sat) Wheat, rye, oats, & corn OTHER HEARTH ITEMS (Daily) RYE BREADS GRANOLA - Organic oats with cinnamon, sesame & walnuts HOT & SPICY SNACK MIX - Toasted corn & wheat & herbs BAVARIAN (Daily) OVEN ROASTED GARLIC - Great bread spread & more German light rye farm bread with no seeds PIZZA MILANO - by the slice, just like in Milan (Fri, Sat) VOLLKORN Traditional dense German 100% rye grain bread (Daily) SWEET ITEMS (Daily) FINNISH RYE (Wed) Traditional flat sour rye of Finland BARS - Brownies, Lemon, Sweet Potato, Almond Squares, Hawaiian, Trail, Congo, Pumpkin Spice, Fruitcake, JEWISH RYE (Sat) Berry Cake, Apricot Pecan Light sourdough rye with caraway seeds COOKIES - Chocolate Chip, Oatmeal Raisin, Molasses, RHINE -
Croatian Eno-Gastronomy Don´T Fill Your Life with Days, Fill Your Days
Free Croatian Eno-Gastronomy Full of flavours Don´t fill your life with days, fill your days with life. photo by ivo pervan ivo by photo discover your story at croatia.hr Introduction Croatia, Gastronomic Princess of the Mediterranean and Europe 4 The country of culinary diversity 10 Why enjoy Croatia? 12 Regions (Gastronomy, Health, About wine) List of regions 14 1_Istria 16 2_Kvarner 24 3_Lika_Karlovac 32 4_Dalmatia_Zadar 38 5_Dalmatia_Šibenik 44 6_Dalmatia_Split 50 7_Dalmatia_Dubrovnik 56 8_Slavonia 64 9_Central Croatia 72 10_Zagreb 78 About wine and special subjects About wine_Croatia – a small country for great wines 86 Olive oils_Benefits of olive oil 88 Water_Water is life 90 Ecological products 92 Information Basic information about Croatia 94 Offices of the Croatian National Tourist Board 95 c o n t e n t s Acknowledgements 96 4 c roatia, Gastronomic Princess of the Mediterranean Veljko Barbieri and Europe In the mid nineties, during the rescue excavations in Starograd- nonian influences, it condenses a soupy experience of goulash sko Polje (old town field) on the island of Hvar, grape and olive and stews with a special kaleidoscope of vegetables and spices, seeds were found in one of the funeral urns. Researchers specu- and of course wine, without which this unique dish can neither lated that this was a common residue of agricultural crops from be prepared nor enjoyed. The dish can be spiced during cooking the 4th or 3rd century BC as it was thought that both cultures or later adjusted to taste when already seated at the table, with were connected to the arrival of the Greeks and the establish- spices and wine such as Slavonian Traminac or Klikun, indige- ment of their colonies on the eastern coast. -
Neglected Traditional Foods As Trigger for New Generation of Food Products
Funded by the European Union’s Seventh Framework Programme Neglected Traditional Foods As Trigger for New Generation of Food Products Peter Raspor, Mateja Ambrožič, Lidija Baša, Smole Možina Sonja Biotechnical Faculty, UL Ljubljana, Slovenia Bonding tradition with innovation - successful strategies in food chain value Olsztyn, Poland 12-13 September 2016 1 Main points of presentation • Slovenia : on the crossroads of Europe - contribution to European food heritage? • Slovenia in Trafoon project – – WP2- grains (buckwheat) • Buckwheat in our food and nutrition: – past – present (Trafoon) – future Slovenia - Geographical diversity – Geografical diversity: Adriatic sea, Karst, Alpine country (Upper Carniola), hills (Notranjska, Lower Carniola), basins (Ljubljana), plains (Prekmurje), – Different natural conditions for food production and processing – People diversity –culture, nutrition habits… Search for sources of Slovenian contribution to European heritage Habsburg monarchy/ Austrian monarchy/ Austrian Hungarian Empire (1526 – 1867-1918) 4 Let’s illustrate with a few typical products.... • Based on natural resources: Water, Honey... • Based on plant origin: Potica • Based on animal origin: Kranjska klobasa 5 ...A very long list of Slovenian traditional dishes… • Ajdova kaša • Ajdovi žganci * Belokranjska povitica * Bujta repa * Funšterc * Kmečka pojedina * Kranjska klobasa * Matevž * Mavželj * Mežerli 24 gastronomic regions of Slovenia * Mineštra 181 distinct dishes allocated by professionals in the field * Obara * Pirh * Prekmurska gibanica