DOCSLIB.ORG

Breads and Rolls Biscuits Supreme Wilma Sukup ​ 2 C

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Breads and Rolls Biscuits Supreme Wilma Sukup ​ 2 C Breads and Rolls Biscuits Supreme Wilma Sukup ​ 2 C. Flour 2 tsp. Sugar 4 tsp. Baking Powder ½ C. Shortening ½ tsp. Salt 2/3 C. Milk ½ tsp. Cream of Tartar Sift flour, baking powder, salt, cream of tartar and sugar. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once; stir until dough follows clumps together. Pat or roll ½ inch thick. Cut with biscuit cutter. Bake on ungreased cookie sheet in 450 degrees oven for 10­12 min. Makes 16 medium biscuits. Kolaches or Sweet Roll Dough Marcella Frauendorfer ​ 1 (13­oz) can evaporated milk 3 C. Hot Water ½ C. Sugar 2 Tbsp. Salt 2 Packages dry yeast 3 eggs (beaten) 1 C. Salad Oil 10 Cups flour (not sifted) Put milk in large bowl (5 qt. size), add water, sugar and salt. When lukewarm add yeast and let stand until yeast is dissolved. Add eggs, oil and flour (1 cup at a time). Beat well. Let rise until double. Knead on floured board. Let rise again and make into kolaches or rolls. Let rise and bake. Sweet rolls usually bake at 350 degrees for 20 to 30 minutes until rolls are golden. A loaf of bread usually bakes 350 degrees for 45 minutes. Note: Marcella and Al Frauendorfer were cool Madison neighbors. Kolache Filling: Julie Cerny I cheat and buy the Solo brand fillings in the can and doctor them up. Add evaporated milk and vanilla to the poppy seed. The prune is pretty good as is. And I sometimes use cherry pie filling only mash the cherries. The topping for the kolaches is equal parts margarine, flour and sugar. Sprinkle on top the kolaches after they come out of the oven. Caramel Cinnamon roll gooey topping Julie Cerny ​ 1 C. Ice cream 1 C. Brown Sugar ½ C. Margarine 1 tsp. Vanilla Mix ingredients. Put in microwave. Bring to a boil. Put in bottom of 9 x 13 inch pan. Put rolls on top. Raise. Bake in 350 degree oven for 15­20 minutes. When Dee graduated from UNL she told us that she would stand­out from the rest of the graduates. And she did as she had a “babies pamper” attached to her graduation cap. This was in August 1989 before Sarah was born. Dilly Casserole Bread Julie Cerny ​ 2 ½ to 3 C. Flour 2 Tbsp. Sugar 1 T. Instant Minced Onion 2 tsp. Dill seed 1 1/4 tsp. Salt 1/4 tsp. Soda 1 pkg. Dry yeast 1 C. Creamed cottage cheese 1/4 C. Water 1 Tbsp. Margarine 1 egg Combine 1 c. flour, sugar, onion, dill seed, salt, soda and yeast. Heat cottage cheese, water and margarine until warm. Add egg and warm mixture to flour mixture. Blend at low speed until moistened. Beat for 3 minutes at medium speed. By hand, stir in remaining flour to from stiff dough. Cover and let rise in warm place until light and doubled in size about 1 hour. Stir down batter and turn into well greased 8­inch round casserole dish. Cover and let rise in warm place until light 30 to 45 minutes. Bake at 350 degrees for 35­40 minutes or until golden brown. Brush with margarine and sprinkle with coarse salt. This is a really good bread for a nice meal! Brother Ray liked this bread. Ray was on the school board when we lived in Verdigre. He sometimes stopped at the house for a few minutes before the meeting or after the meeting as Gene went to the meetings also. Gene was the Principal at Verdigre High School from 1970 to 1976. Best Ever Coffee Cake Barbara Sukup ​ 1 Box Duncan Hines butter recipe golden cake mix 1 tsp. Vanilla ½ C. Oil 1 C. Sour Cream 4 Eggs 3­oz. Instant vanilla pudding Sugar Mixture: 1/4 C. Sugar, 1 tsp. Cinnamon, ½ C. Chopped pecans. Set aside. Mix cake mix, eggs, oil, pudding, vanilla and sour cream with mixer until well blended. Mix separately the sugar, cinnamon and pecans. Pour ½ the batter into a greased tube pan. Sprinkle with ½ the sugar mixture and repeat with layer of batter, then sugar mixture. Bake at 350 degrees for 1 hour or more until tests done with toothpick. This is really good for a breakfast and freezes well. When we were all living on the farm, Mother had a tablecloth that was made of linen napkins that had been crocheted together with 4" wide strips of crochet. Great Aunt Minnie Van Brocklin probably made it. Brother Dave sat at the table with this tablecloth on the table and with scissors in hand cut here and there on the crocheted parts surrounding the linen handkerchiefs. We all pretty much watched him do it. It didn’t ruin it and Mother didn’t fix it. Mother continued to use the tablecloth after they moved to Creighton. I don’t remember what he got for punishment!! Unleavened Bread Marcella Frauendorfer ​ 1 C. Whole Wheat Flour 1 C. White Flour ½ tsp. Salt 1 ½ tsp. Sugar 6 tsp. Brown sugar ½ plus 1/4 tsp. Soda 2 tsp. Oil ½ c. boiling water 1 egg Mix all dry ingredients. Cut in oil with a pastry blender. Gradually add water and egg until dough forms into a ball. Make eight patties. Bake 425 degrees for 10 minutes. We make this for our Seder Meal at church on Holy Thursday when we lived in Madison. It is served with roasted lamb, applesauce, lettuce salad and wine or grape juice. Gina loves this bread and would eat it anytime! Maple Butter Twists Julie Cerny ​ Soften 1 package dry yeast in 1/4 C. Warm water. Combine in another mixing bowl 1/4 C. Margarine, 3 Tbsp. Sugar, 1 ½ tsp. Salt and ½ C. Hot scalded milk. Stir in 2 unbeaten eggs and softened yeast. Gradually add 3 ½ C. Flour to form stiff dough. Beat well. Cover with saran wrap and let rise in a warm place until light 1 to 1 ½ hrs. Filling: Cream 1/4 C. Margarine, ½ C. Firmly packed brown sugar, 1/3 C. White sugar, 1/4 C. Maple syrup, 2 Tbsp. Flour, ½ tsp. Cinnamon, ½ tsp. Maple flavoring and ½ C. Finely chopped walnuts. After dough is finished rising....toss on floured surface to coat. Divide dough in half. Roll out one portion to 14 x 8 rectangle. Spread ½ of the filling mixture on dough. Roll up tightly from long end. Pinch dough to finish edges. Cut down the long ways of the dough in half....Start at one end and twist the roll like a braid (only two instead of three) and pinch both ends. This is kinda messy, but it tastes good in the end. Put this braid into a 9" cake pan that has been greased with margarine. Do the same for the other roll. Let rise 45 minutes. I cover loosely with a paper towel. Bake at 350 degrees for 25 to 30 minutes until medium golden brown. When they are finished baking, run a knife around the edge of the pan right away. Invert pan onto a plate upside down. Use a spatula to clean caramel out of pan. Then invert roll again to a serving plate right side up. Frosting: Mix 2 Tbsp. Margarine softened with 1 ½ Cup Powdered Sugar, ½ tsp. Maple flavoring and 2 Tbsp. Milk to frosting consistency. Spread over rolls after they are cooled. Can add finely chopped nuts on top if desired. There are two rolls when finished and they freeze well. These are especially good at Christmas ​ ​ time. Kolaches Marie Boelter Kotrous ​ 3 eggs beaten until light...set aside 2 ½ C. Milk scalded, ½ C. Potato Water mixed together. Add 1 C. Sugar, 1 tsp. Salt, 1 C. Soft margarine. When lukewarm add eggs. Have ready 3 packages yeast softening in 1/4 C. Warm milk with a little sugar. Begin adding flour to milk mixture. Add 2 Cups at a time. Beat real hard. Add yeast mixture. Keep adding flour. It takes totally 8 ­ 8 ½ C. Flour. Enough flour has been added when the dough does not stick to bowl. Cover with cloth and let rise until double in bulk in a warm place. Punch down and let rise again. Then shape into small round balls about the size of an English walnut. Place on greased cookie sheets. Let rise again. Using fingers make indentation into middle. Put desired filling inside. Let rise again. Then bake at 425 degrees for about 10 minutes. After taking out of oven grease edges of kolach with melted margarine and add topping. The topping is equal amounts of margarine, flour and sugar. I used to make these little delicacies when we lived in Verdigre.. ...the Kolache Capital of Nebraska. It really is a day long project if you make the fillings from scratch. Marie Kotrous Boelter is the ​ ​ Mother of Barbara Sukup. In the early sixties, Brother Dave and friend Bob Maly went out to the ​ ​ farm one late night and both had a bit too much spirits. Brother Ray had his manure spreader filled with chicken poop sitting in the yard. He planned to spread the manure fertilizer in the field the next day. Brother Dave and Bob Maly proceeded to start the tractor and spread the chicken poop all over the yard. Ray and Ann probably had a manure scent in the yard for a few days. Appetizer Bread Julie Cerny ​ 1 loaf of frozen bread....let rise. Roll out and put into a greased 10 x 15 pan. Mix together: 1/4 C. Melted Margarine, 2 tsp. Chicken bouillon, 2 tsp.
Load more

Recommended publications
  • National Retailer & Restaurant Expansion Guide Spring 2016
    National Retailer & Restaurant Expansion Guide Spring 2016 Retailer Expansion Guide Spring 2016 National Retailer & Restaurant Expansion Guide Spring 2016 >> CLICK BELOW TO JUMP TO SECTION DISCOUNTER/ APPAREL BEAUTY SUPPLIES DOLLAR STORE OFFICE SUPPLIES SPORTING GOODS SUPERMARKET/ ACTIVE BEVERAGES DRUGSTORE PET/FARM GROCERY/ SPORTSWEAR HYPERMARKET CHILDREN’S BOOKS ENTERTAINMENT RESTAURANT BAKERY/BAGELS/ FINANCIAL FAMILY CARDS/GIFTS BREAKFAST/CAFE/ SERVICES DONUTS MEN’S CELLULAR HEALTH/ COFFEE/TEA FITNESS/NUTRITION SHOES CONSIGNMENT/ HOME RELATED FAST FOOD PAWN/THRIFT SPECIALTY CONSUMER FURNITURE/ FOOD/BEVERAGE ELECTRONICS FURNISHINGS SPECIALTY CONVENIENCE STORE/ FAMILY WOMEN’S GAS STATIONS HARDWARE CRAFTS/HOBBIES/ AUTOMOTIVE JEWELRY WITH LIQUOR TOYS BEAUTY SALONS/ DEPARTMENT MISCELLANEOUS SPAS STORE RETAIL 2 Retailer Expansion Guide Spring 2016 APPAREL: ACTIVE SPORTSWEAR 2016 2017 CURRENT PROJECTED PROJECTED MINMUM MAXIMUM RETAILER STORES STORES IN STORES IN SQUARE SQUARE SUMMARY OF EXPANSION 12 MONTHS 12 MONTHS FEET FEET Athleta 46 23 46 4,000 5,000 Nationally Bikini Village 51 2 4 1,400 1,600 Nationally Billabong 29 5 10 2,500 3,500 West Body & beach 10 1 2 1,300 1,800 Nationally Champs Sports 536 1 2 2,500 5,400 Nationally Change of Scandinavia 15 1 2 1,200 1,800 Nationally City Gear 130 15 15 4,000 5,000 Midwest, South D-TOX.com 7 2 4 1,200 1,700 Nationally Empire 8 2 4 8,000 10,000 Nationally Everything But Water 72 2 4 1,000 5,000 Nationally Free People 86 1 2 2,500 3,000 Nationally Fresh Produce Sportswear 37 5 10 2,000 3,000 CA
    [Show full text]
  • Cacib Izola, 2021 7.08.2021
    CACIB IZOLA, 2021 7.08.2021 MEDNARODNA RAZSTAVA PSOV VSEH PASEM ESPOSIZIONE INTERNAZIONALE CANINA INTERNATIONAL ALL- BREED DOG SHOW S PODELITVIJO CACIB IN CAC SLO NAZIVOV / WITH ATTRIBUTION of the CACIB of the FCI and CAC SLO od the KZS 07. 08. 2021 KOPER - CAPODISTRIA ORGANIZATOR - ORGANIZED BY Društvo Canis – Societa Canis & LKD Koper WWW.ISTRADOGSHOWS.EU WWWWW CACIB IZOLA, 2021 7.08.2021 07. 08. 2021 KOPER - CAPODISTRIA ORGANIZATOR - ORGANIZED BY Društvo Canis – Societa Canis & LKD Koper Organizacijski odbor / Organizing Committee predsednik/president Denis KUZELJ, FCI all breed judge strokovni vodja/expert manager Željko dr. GAJIĆ, FCI judge vodja tehnične službe/logistics manager Grozdan GRIŽANČIČ finančni vodja/financial services SM Studio Matevljič vodja ocenjevalnih krogov/ring stewards manager Tanja Čas delegat KZS/delegate of the KZS Boris Baič, FCI all breed judge moderator/speaker Andreja Čučnik, FCI judge & Petru Muntean, FCI all breed judge veterinarska služba/veterinary service Veterinarska postaja Koper zdravstvena služba/medical service Iris Ozimič & UCI WWW.ISTRADOGSHOWS.EU WWWWW 2 CACIB IZOLA, 2021 7.08.2021 PROGRAM / PROGRAM Saturday – Saturday Od/from 06:00 Dovod psov na razstavo / Admission to the Show grounds 07:00 Otvoritev prireditve / Show Opening 07:10 – 10:00 Ocenjevanje psov po razstavnih krogih / Judging FCI Groups 1, 2, 6, 7, 8, 10 Od/from 18:00 Dovod psov na razstavo / Admission to the Show grounds 19:00 – 22.30 Ocenjevanje psov po razstavvnih krogih / judging FCI Groups 3, 4, 5, 9 20.30 – 22.30 Posebna CAC razstava za pse 9 FCI Skupine / CAC Speciality for FCI Group 9 22.45 – 24.00 Zaključni izbor najlepših psov razstave / Best in Show SODNIKI ZA DEFILE PRVAKOV / HONOUR RING JUDGES Približna ura / Aprox.
    [Show full text]
  • Physicians Mutual Insurance Company Cookbook
    Time to get cooking with the Physicians Mutual family Recipes from our family to yours. © Physicians Mutual®, 2012 2013 Special Edition Life happens around your kitchen table Five generations ago, the Physicians Mutual family was founded at a kitchen table — so we understand how important it is to spend time at your table with loved ones. We’ve collected these recipes from customers, employees and agents all over the country. Every recipe tells a story — a simple story about good food and great conversations with loved ones. Physicians Mutual is pleased to share this cookbook … from our family to yours. Table of Contents Rise and Shine! Super Soups 9 Meri’s Low-Sodium 39 Baked Potato Soup Cinnamon Pancakes 39 Taco Soup 9 Meri’s Fake-Him-Out 40 Homemade Turkey Soup Low-Sodium “Sausage” 41 Minestrone Soup 10 Ham Strata 42 Vegetable Chili 11 Omelet Ham Bake 43 Gazpacho 12 Sausage Bread 44 The Food Doctor’s Special Soup 13 Breakfast Pizza Hot Dish 45 Regina’s Wedding Soup 14 Peppery Cornmeal Pancakes With Bacon 45 Green Chili Stew 15 Sour Cream Coffee Cake 46 Healthy Chili 16 Slow Cooker Sausage 47 Cheesy Ham and Potato Soup Breakfast Casserole 48 “I Can’t Believe It’s Chili” 17 World’s Best Pancakes 49 Cheeseburger Soup 17 Healthy Guacamole Breakfast 50 Creamy Brie Soup 18 Impossible Pie 51 Beer Cheese Soup 19 Slow Cooker Breakfast Casserole 52 Tomato Tortellini Bisque 20 Oat Scones 53 Chicken and Dumpling Soup 21 Apple Coffee Cake 54 Meri’s Tasty Slow-Cooked 22 Empire State Muffins Low-Sodium Chili All Kinds of Apps It’s a Toss Up! 25 Tomato
    [Show full text]
  • 2017 a Nnu Al Report
    2017 ANNUAL REPORT Table of Contents A Message from BVCA Partnership.......................................................................................................................................................................... 1 Leadership Team ..................................................................................................................................................................................................... 1 Board of Directors ................................................................................................................................................................................................... 2 Our Mission ............................................................................................................................................................................................................. 2 Board Adopted Top Advocacy Issues ....................................................................................................................................................................... 2 Our Vision ............................................................................................................................................................................................................... 3 Client Demographics ............................................................................................................................................................................................... 3-4 The Promise of Community Action
    [Show full text]
  • SBA Franchise Directory Effective March 31, 2020
    SBA Franchise Directory Effective March 31, 2020 SBA SBA FRANCHISE FRANCHISE IS AN SBA IDENTIFIER IDENTIFIER MEETS FTC ADDENDUM SBA ADDENDUM ‐ NEGOTIATED CODE Start CODE BRAND DEFINITION? NEEDED? Form 2462 ADDENDUM Date NOTES When the real estate where the franchise business is located will secure the SBA‐guaranteed loan, the Collateral Assignment of Lease and Lease S3606 #The Cheat Meal Headquarters by Brothers Bruno Pizza Y Y Y N 10/23/2018 Addendum may not be executed. S2860 (ART) Art Recovery Technologies Y Y Y N 04/04/2018 S0001 1‐800 Dryclean Y Y Y N 10/01/2017 S2022 1‐800 Packouts Y Y Y N 10/01/2017 S0002 1‐800 Water Damage Y Y Y N 10/01/2017 S0003 1‐800‐DRYCARPET Y Y Y N 10/01/2017 S0004 1‐800‐Flowers.com Y Y Y 10/01/2017 S0005 1‐800‐GOT‐JUNK? Y Y Y 10/01/2017 Lender/CDC must ensure they secure the appropriate lien position on all S3493 1‐800‐JUNKPRO Y Y Y N 09/10/2018 collateral in accordance with SOP 50 10. S0006 1‐800‐PACK‐RAT Y Y Y N 10/01/2017 S3651 1‐800‐PLUMBER Y Y Y N 11/06/2018 S0007 1‐800‐Radiator & A/C Y Y Y 10/01/2017 1.800.Vending Purchase Agreement N N 06/11/2019 S0008 10/MINUTE MANICURE/10 MINUTE MANICURE Y Y Y N 10/01/2017 1. When the real estate where the franchise business is located will secure the SBA‐guaranteed loan, the Addendum to Lease may not be executed.
    [Show full text]
  • Pastry Adrienne Gagnier|Mina Pizzaro|Julian Scheibel|Yiduo Wang| Tova Du Plessis|Irene Widjaya|Diane Yang|Lisa Bonjour | Austin Johnson INSPIRE |
    Inspire a chef’s garden publication issue two: pastry adrienne gagnier|mina pizzaro|julian scheibel|yiduo wang| tova du plessis|irene widjaya|diane yang|lisa bonjour | austin johnson INSPIRE | Chef Stephen Collucci p. 2-3 The Chef’sGarden,Inc. Chef Mina Pizarro p. 4-5 Chef Julian Scheibel p. 6-7 Chef Yiduo Wang p. 8-9 Chef Tova du Plessis p. 12-13 Chef Irene Widjaya p. 14-15 Chef Diane Yang p. 16-17 Chef Lisa Bonjour p. 18-19 Chef Anthony Johnson p. 20-21 The Pastry Issue YouAn work Ode in mysterious to The ways Art - in ways of I thinkPastry. I understand but somehow always fall short. Your exacting measurements and demanding techniques leave me bewildered broken. I thought I was a chef, but in the face of your majestic creation I find I am a student – when what was supposed to rise into a luxurious crown of crisp and airy divinity sits in swampy thick failure at the bottom of my cup. When the chocolate I have toiled and double- boiled over for hours – scalding myself with steam – seizes and vows never to return to the silken streams of tempered obedience. When I have followed your recipe with the devotion of a monk and some anonymous ingredient (perhaps my tears or sweat) has invaded it, and changed my humble but steadfast commitment to ruin and caused me to utter words not fit for monks. I return over and over to learn, while you laugh in your gold-flaked whimsy and your angel-food grandeur rolling in wild fruits of the season and labor.
    [Show full text]
  • Unit-1 Introduction to the Art of Cookery
    Advance Food Production HM-102 UNIT-1 INTRODUCTION TO THE ART OF COOKERY STRUCTURE 1.1 Introduction 1.2 Objective 1.3 Culinary history 1.3.1 Culinary history of India 1.3.2 History of cooking 1.4 Modern haute kitchen 1.5 Nouvelle cuisine 1.6 Indian regional cuisine Check your progress-I 1.7 Popular international cuisine 1.7.1 French cuisine 1.7.2 Italian cuisine 1.7.3 Chinese cuisine 1.8 Aims and objectives of cooking 1.9 Principles of balanced diet 1.9.1 Food groups 1.10 Action of heat on food 1.10.1 Effects of cooking on different types of ingredients Check your progress-II 1.11 Summary 1.12 Glossary 1.13 Check your progress-1 answers 1.14 Check your progress-2 answers 1.15 Reference/bibliography 1.16 Terminal questions 1.1 INTRODUCTION Cookery is defined as a ―chemical process‖ the mixing of ingredients; the application and withdrawal of heat to raw ingredients to make it more easily digestible, palatable and safe for human consumption. Cookery is considered to be both an art and science. The art of cooking is ancient. The first cook was a primitive man, who had put a chunk of meat close to the fire, which he had lit to warm himself. He discovered that the meat heated in this way was not only tasty but it was also much easier to masticate. From this moment, in unrecorded past, cooking has evolved to reach the present level of sophistication. Humankind in the beginning ate to survive.
    [Show full text]
  • Congressional Record United States Th of America PROCEEDINGS and DEBATES of the 115 CONGRESS, FIRST SESSION
    E PL UR UM IB N U U S Congressional Record United States th of America PROCEEDINGS AND DEBATES OF THE 115 CONGRESS, FIRST SESSION Vol. 163 WASHINGTON, WEDNESDAY, MARCH 1, 2017 No. 36 House of Representatives The House met at 10 a.m. and was also known as El Sexto, was arrested faces. Will they be brave enough to do called to order by the Speaker pro tem- for writing ‘‘he’s gone’’ on a wall after so, to march with these defenseless la- pore (Mr. ROTHFUS). Fidel Castro’s death. dies, or do they just want a junket to f Mr. Speaker, the Cuban people lack glamorize Cuba? the most basic of human rights, and Not to mention the many human DESIGNATION OF SPEAKER PRO they are punished for any sentiment rights abuses that go unreported, Mr. TEMPORE that is not in accordance with the Cas- Speaker. Instead, the Cuban people The SPEAKER pro tempore laid be- tro regime. The former administration risk their lives to record abuses, to re- fore the House the following commu- of this wonderful country failed the port them to outside organizations. nication from the Speaker: people of Cuba. The Ladies in White, Las Damas de WASHINGTON, DC, Since the change in the Cuba policy, Blanco, march every Sunday, peace- March 1, 2017. reports show that the humanitarian fully protesting the unjust and bar- I hereby appoint the Honorable KEITH J. crisis has only gotten worse on the is- baric imprisonment of dissidents. ROTHFUS to act as Speaker pro tempore on land. The 2017 Freedom in the World re- Look at these images, Mr.
    [Show full text]
  • TSP Forum Cookbook 1
    TSP Forum Cookbook 1 TSP Forum Cookbook TSP Forum Cookbook 2 TSP Forum Cookbook © 2011 by The Survival Podcast Forum and published under the Creative Commons Attribution License 3.0. http://creativecommons.org/licenses/by/3.0/ The Survival Podcast Forum http://thesurvivalpodcast.com/forum 3 TSP Forum Cookbook Contents Preface …..................................................................................................................................... 5 Appetizers ….............................................................................................................................. 6 Beverages …................................................................................................................................ 9 Breads …..................................................................................................................................... 13 Breakfast Foods ….................................................................................................................... 41 Brewing Wines, Beer, Sodas and Cyder …............................................................................ 53 Casseroles ….............................................................................................................................. 63 Cast Iron and Campout Cooking …...................................................................................... 76 Condiments, Sauces, Dips and Flavorings …....................................................................... 81 Crockpot Recipes …................................................................................................................
    [Show full text]
  • Nutritional Needs of Young Adults
    DATE. OF OUT IS information: PUBLICATIONcurrent most THIS For http://extension.oregonstate.edu/catalog Foods of the Pacific Northwest • Unit 3 Lesson 1. Mostly Milk (dairy products) 4 The importance of milk and dairy products to good health is discussed. Frozen yogurt is featured as an example of a food that meets some of the daily nutritional needs of young adults. Lesson 2. Make Mine Meat (ground beef, lamb) 8 Dietary guidelines are introduced along with ways to include red meat in a healthy diet. Examples are given of low-cost meals that use red meat. Lesson 3. In Pursuit of Fruit (fruits grown in the Pacific Northwest) 12 This lesson discusses fruit as a good source of soluble fiber and contains information about the different sugars found in fruit. DATE. Creativity in menus is encouraged. Lesson 4. The Uncommon Potato (potatoes) 18 The innocent potato is nutritious and low in fat. This OFlesson shows how to cook potatoes in a healthful way and describes food customs associated with food preparation. Lesson 5. Catch of the Day (seafood) 24 The Pacific Ocean and other bodies of waterOUT are an important source of food for people in the Pacific Northwest. Selection, storage, and preparation of seafood and other fish are featured in this lesson. IS Lesson 6. The Benevolent Bean (dry edible beans) 29 Dry beans are a food staple because of their flavor, protein, and economy. This lesson describes how to cook, store, and serve beans for people on the run. Lesson 7. Wheat Street (wheat) information: 34 The Pacific Northwest is one of the largest producers of soft white wheat.
    [Show full text]
  • Sweets from the Middle East (Part 1)
    VOLUMEVOLUME XVI, XXIV, NUMBER NUMBER 4 4 FALL FALL 2000 2008 Quarterly Publication of the Culinary Historians of Ann Arbor Sweets from the Middle East (Part 1) This decoratively carved wooden mold is used in making ma'moul, kleicha, and other famous Arab pastries, including the dill cookies shown here. Photo courtesy of Nawal Nasrallah from her book Delights from the Garden of Eden: A Cookbook and a History of the Iraqi Cuisine. Turn to page 4 inside for Prof. Nasrallah’s article about kleicha. REPAST VOLUME XXIV, NUMBER 4 FALL 2008 Editor’s Note on Baklava Second Helpings Allowed! Charles Perry, who wrote the article “Damascus Cuisine” in our last issue, was the editor of a book Medieval Arab Cookery (Prospect Books, 2001) that sheds further light on the origins of baklava, the Turkish sweet discussed by Sheilah Kaufman in this issue. A dish described in a 13th-Century Baghdad cookery Sweets from the manuscript appears to be an early version of baklava, consisting of thin sheets of bread rolled around a marzipan-like filling of almond, sugar, and rosewater (pp. 84-5). The name given to this Middle East, Part 2 sweet was lauzinaj, from an Aramaic root for “almond”. Perry argues (p. 210) that this word gave birth to our term lozenge, the diamond shape in which later versions of baklava were often Scheduled for our Winter 2009 issue— sliced, even up to today. Interestingly, in modern Turkish the word baklava itself is used to refer to this geometrical shape. • Joan Peterson, “Halvah in Ottoman Turkey” Further information about the Baklava Procession mentioned • Tim Mackintosh-Smith, “A Note on the by Sheilah can be found in an article by Syed Tanvir Wasti, Evolution of Hindustani Sweetmeats” “The Ottoman Ceremony of the Royal Purse”, Middle Eastern Studies 41:2 (March 2005), pp.
    [Show full text]
  • Texas Co-Op Power • January 2014
    LOCAL ELECTRIC COOPERATIVE EDITION JANUARY 2014 Fence-Cutters War The Texas Giants Mushroom Recipes STUFF of LEGENDS The best kolach? Why, it’s at every stop along the trailtrail. SIMPLIFY YOUR COMPLEX COME VISIT US AT THE FORT WORTH STOCK SHOW A PLACE FOR THE HORSES. A PLACE FOR THE HAY.HAAYYY.. A PLACEP FOR... Mueller’s Choice Series buildings are completely customized to meet your needs. Whether you need one building or multiple structures for your farm, ranch or business, our buildings provide functionality to help simplify your life. www.MuellerInc.com 877-2-MUELLER (877-268-3553) January Since 1944 2014 FAVORITES 33 Texas History Towering Texans Tour with Circus By Martha Deeringer 35 Recipes Growing Demand for Mushrooms 39 Focus on Texas Looking Up 40 Around Texas List of Local Events 42 Hit the Road Battleship Texas By Jeff Joiner ONLINE TexasCoopPower.com Texas USA LeTourneau: A Mover and a Shaker FEATURES By K.A. Young Observations The Kolach Trail At Czech bakeries, esteemed pastry is Those Who Can, Teach served with heritage and pride—and apricot and cream By Camille Wheeler cheese By Jeff Siegel • Photos by Rick Patrick 8 Barbed Wire, Barbaric Backlash Fences that stretched across vast frontier pushed tempers past peaceable boundaries during the fence-cutters war By E.R. Bills 14 Around Texas: Youngsters show off poultry, rabbits, lambs and steers at the Blanco County Youth Council Stock Show, January 24–26 in Johnson City. 40 42 14 35 39 COVER PHOTO Ryan Halko is surrounded by kolache at the Village Bakery in West.
    [Show full text]