"Handling ingredients thoroughly, openly, gratefully, in an intimate activity; one which provides the basis for nourishment. Ingredients are not limited to food, but include joy, kindness, and inspiration, as well as time-consuming effort, mistakes, and failures."
Tassajara breadmaking
Apple Crisp
4 cups apples, sliced
1 tablespoon lemon juice
1/3 cup flour
1/2 cup brown sugar
1 cup oatmeal
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup melted margarine or butter
Put apples in shallow 8-inch pan. Sprinkle with lemon juice. Combine all dry ingredients with butter and mix until crumbly. Sprinkle all this over apples and bake at 375 degrees for 30 minutes.
Baking Powder Biscuits
1 cup marge, butter or pig fat
4 cups flour
4 spoons of sugar
4 spoons of b powder
Good shake o' salt
Milk
Add dry ingredients together and then cut in fat 'til its like cracker crumbs, stir in milk until able to kneed it (not too much), pat it to about 1/2" thick and cut round with a cup, into 450 oven for 10-12 minutes, serve with corn syrup, especially good next morning broken into bowl with cream or canned milk and brown sugar.....mmmmmmmmm.....
Bannock
Flour
Baking powder
Salt
Sugar
Water
Mix 1 teaspoon of baking soda, 1 teasoon of sugar and a few shakes of salt for each cup of flour, mix in enough water to hold together and kneed into a nice loaf. Bake at low heat until brown.
Bannock makes great dumplings when dropped by spoonfuls into stew or soup to cook. The same recipie may be used to make pancakes by adding a couple of eggs and more water or milk. For variety add cinnamon, apples, raisins, etc. To bannock or pancakes.
Bannock is a simple bread, great for camping. It is best to bring dry mix and add water at camp or turn the recipe into bannock, pancakes or dumplings.
Batter
1 egg
1/2 tsp salt
1/2 cup milk
1/2 cup flour
Beat all ingredients in bowl and use as dip in hot cooking oil.
Beef Stew
Take out a paper bag (good) or recycle one of those shopping bags from downtown (better) or a ziploc (best) and add a cup or two of flour, a few shakes of salt and pepper and throw in a pound or two of cut-up stewing beef (I like to cut up a couple of T-bones with the regular stew beef and throw the bones in for good measure), now seal the bag and give it a good shaking then pour a bit of butter or oil in the dutch oven and poor the floured beef in. Then while that gets cooking, peel some potatoes, carrots, celery, onions, and whatever you think'll go into the stew and put that in and then take a couple of cups of water and a can or two of tomatoes (in any form) and pour that over now let it cook for a couple hours at moderate heat stirring once in a while and adding flavouring to taste (this is where you get creative…bay leaves, tobasco, ketchup, a spoonful of molasses, or a splash of vinegar, anything to call it your own special recipe…) About two hours before you plan to eat your hot stew you're gonna want to throw in some mushrooms and oregano and make a batch of dumplings or biscuits and just put it on top of the stew to cook).
Dumplings
Just take a couple or three cups of flour, add a teaspoon of sugar and a teaspoon of baking powder for every cup of flour add a sprinkle or two of salt and cut in enough butter or margarine (about 1/3 cup per cup of flour) to make it look crumbly (like a handful of crackers busted into little pieces)…then add milk till you can knead it lightly and then spoon the raw mix into the stew when the dumplings are golden brown on top you are ready to dine...
Borsht
20 plus years of working and eating with the West Kootenay Doukhobours and I have this recipe down pat!
Per Canner:
5 cups carrots
12 medium potatoes
2 cups beets
6 cups onions
3 cups green peppers
2 cups green onion
4 cups diced potatoes
3/4 cup fresh dill
26 cups cabbage
1.5 quarts cream
1.25 lbs butter
salt to taste
5 quarts tomatoes
Bread Pudding
1/2 cup marge
1 1/2 cups milk
1 cup sugar
4 cups day old bread - cubed
1/2 cup raisins
1/2 tsp nutmeg
Shake o salt
3 eggs
Cinnamon
Melt margarine, add milk and heat till hot, add sugar and stir until dissolved, add bread raisins, nutmeg and salt, beat eggs and stir in, pour into oiled pan and sprinkle cinnamon or brown sugar, bake 40 -50 min and pour on dessert sauce:
1/2 cup sugar
1 tbsp cornstarch
Cup water
3 tbsp margarine
2 tbsp lemon juice
Combine sugar, starch and water in saucepan, stir over low heat until thickened, remove from heat, add marge and lemon juice, pour on...
Bulgar
Place 2 cups (1 lb) bulgar in a large bowl with 2 cups water. Microwave on high, uncovered for 15 minutes. Cover and let cool or serve immediately, seasoned to taste.
Bring water to boil, off heat, dash of salt, three spoonfuls of coffee, let settle,..
Canning
Cherries
Cherries in jars, syrup (4 cups sugar to 11 cups water at boiling temp), wide mouth mason lids and rings, bring canner to boil for 20-25 minutes.
Tomatoes;
- wash, blanch 5 at a time in boiled water for one minute on campstove while canner heats to boil (my electric stove isn't hot enough to heat the canner, the lids and to blanch all at once), douse in ice cold water using a slotted spoon to transfer 5 at a time... (real blanchers are for mammy-pammies), "funnel" out the core with a sharp knife point, peel skin, quarter and fill jars, add a 1/2 tsp salt, tamp them down hard till the juice is 1/2 " from rim, wipe rim with hot soapy cloth, add no water, seal in canner 25-45 minutes at boil (depending on who you ask)
I got 47 quarts stewed tomatoess and 6 quarts tomato sauce
Tomato Sauce:
Peel and core toms, boil with no water
In large pot, use beaters to liquify. Add sauteed celery, mushrooms, green pepper, onion and italian spices,garlic, salt, boil, bottle hot and seal fast.
Peaches
Blanch, and peel into jars using the same bastardized nichol method described above, slice into jars, fill with light syrup (3:12), leave 1/2" head space, boil for 25 minutes in canner. I got 26 quarts and 2 frozen ziplocks, average $1.53 per quart (some fruit spoiled...).
Cheese Sauce
2 tbsp margarine
1 tbsp flour
1 cup milk
3/4 cup grated cheese
Melt marge in saucepan, mix in flour, add milk, , cook till warm, add cheese, cook and stir till smooth.
My chili con carneeeeee
In a cast iron dutch oven: brown a couple pounds of good burger add a couple cans of 'shrooms, chopped onion and celery and 3 or 4 cans of red beans, a couple cans of stewed tomaters and a couple cans of tomater soup, add chili powder, salt and pepper, big spoonful of molasses and big spoonful of ketchup and water to make juicy a big spoonful of vinnegar, more chili powder, more chili powder, simmer and simer and then more chili powder, get out the beano....
Chicken like the colonel's
1 tablespoon rosemary
1 tablespoon oregano leaves
1 tablespoon powdered sage
1 teaspoon powdered ginger
1 teaspoon marjoram
1 1/2 teaspoons thyme
3 tablespoons packed brown sugar
3 tablespoons dry minced parsely
1 teaspoon pepper
1 tablespoon paprika
2 tablespoons garlic salt
2 tablespoons onion salt
2 tablespoons powder chicken bouillon*
1 package lipton tomato cup-a-soup mix
*or 4 cubes mashed there are actually 11 spices in the above
Combination, but an additional 3 ingredients were necessary to derive
That special flavor. Place all ingredeints in blender with onoff spped
For 3-4 minutes to pulverise, or rub through a fine strainer. Store in
An airtight container so it will not lose potency. Makes about 3/4 cup.
To use with flour: add 1 oz. Mix to cup of flour for coating chicken.
Clam Chowder
2 slices bacon
1 tsp onion salt
2 cans cream of mushroom soup
4 spuds, diced and peeled
4 cans clams
Dice bacon and brown in dutch oven, drain and add other ingredients, cover, bring to boil slowly and simmer 20 minutes, ready when spuds are, thin with water or milk.
Corn Fritters
3 eggs, beaten
2 cups crushed corn
2 tbsp. Milk
1 tsp. Baking powder
1 tbsp. Melted butter
1/2 tsp. Salt
1/2 tsp. Pepper
1 1/4 c. Flour, approx
Oil for deep frying
Mix together corn, beaten eggs, milk, melted butter, baking powder, salt and pepper, adding just enough flour to hold fritters together. Drop by tablespoons in hot oil and cook 3-5 minutes. Drain on paper towels. Serve fritters warm with maple syrup.
Cowboy Stew
2 - 3 lbs ground beef
Tbsp butter or marge
2 cans chili beans
1 chopped onion (browned)
Brown beef, add beans, and browned onion, cook slow for 20 minutes.
Crepes
Flour (2 cups)
Sugar
Eggs (6)
Milk
Vanilla
Light oil
Marashinos
Milk
Vanilla
Oil
Maple syrup
Whipping cream
Peaches
Huckleberries
Sliced almonds
I have a special frying pan that i bought from the
Dumplings
For every cup of flour, add 2 tsp bp, add ¼ tsp salt and enough milk to stick it togeher in fist sized shapes. Knead with flour until tough and drop on top, simmer for about an hour…
Garlic Rosemary Mashed Potatoes
6 medium potatoes, peeled, cut into 1-inch chunks
4 large cloves garlic, peeled
1/4 cup freshly grated parmesan cheese
1 tablespoon butter or margarine
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
2/3 cup (5-ounce can) evaporated milk
1 salt and ground black pepper to taste
Place potatoes and garlic in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until potatoes are tender; drain.
Return potatoes and garlic to saucepan. Beat with hand-held mixer until combined. Add cheese, butter and rosemary; beat until smooth. Gradually beat in evaporated milk until fluffy. Season with salt and pepper.
Hobo Stews
1 lb ground beef
1 tbsp chopped onion
1 cup diced celery
2 cups potatoes, unpeeled, diced
1 can mushroom soup
1/2 tsp salt
1/2 tsp basil
1/2 tsp tyme
Brown beef in dutch oven, add onions and stir for one minute, add everything else cook for 25 minutes stirring once in a while, done when spuds are...
Sourdough Biscuits
1 c active starter
("starter" is made by mixing equal parts whole milk and flour (usually 2 cups of each to start) in a non-metalic container and letting it "sponge" at room temperature for at least 24 hours. When you use the starter, add equal parts of milk and flour and mix it up for next time. Must be used at least once a week or so.)
2 c milk
5 c flour
2/3 c lard or shortening
2 t sugar
1 1/2 t salt
4 t baking powder
1 t baking soda
1/2 t cream of tartar
At bedtime make a batter of a cup starter, 2 cups of milk, and 2 cup of the flour. Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly.
When ready to mix the biscuits, sift together the remaining 3 cups of flour and all other dry ingredients except the baking soda. Work in the lard or shortening with a potato masher until it looks like cracker crumbs. Add the baking soda dissolved in a little warm water to the "wet mix" and then add the flour mixture.
Mix into a soft dough. Knead lightly a few times to get in shape. Roll out to about 1/2 inch thickness or a little thicker, and cut with a large biscuit cutter. Place close together on a cookie sheet or pan. Grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a (brick lined and misted optional) 375 degree oven for about 30 to 35 minutes.
