2012 - Recipies

[mnjrutherford]

BUTTERMILK PANCAKES

2 - 3 c buttermilk (start with 2 cups and add more for desired thickness)
3 eggs
4 T butter

With ingredients at room temp, blend well (blender or food processor works for this).

Whisk the following in a small bowl then add to wet mixture:
2 c flour
2 T corn meal
1 t. salt
1 t. baking powder
1/2 t. baking soda

Allow to rest a few minutes unless you have to work really fast because your family is acting like they are going to start dying off due to starvation.

[circumspice]

GOLDEN HONEY GRAIN BREAD
(Bread machine recipe)
Makes one 2lb loaf

Water: 12 ounces
Salt: 1 1/2 teaspoons
Butter/margarine: 2 1/2 Tablespoons
Honey: 2 Tablespoons
Dry milk: 1/4 cup (optional, not necessary)
Milled Flax Seed: 1 Tablespoon (generous)
Oat Bran: 1/4 cup (generous)
Old Fashioned Oats: 1/2 cup (generous)
Whole wheat flour: 1 cup
Bread flour: 2 1/2 cups
Active dry Yeast: 2 1/4 teaspoons
Chopped nuts/seeds 2 Tablespoons (optional, not necessary)

Place ingredients in the pan in the order listed. Select Whole Wheat baking program & select either Light or Medium for crust color. Start your machine & let 'er rip. Check the dough consistency a couple of times in the first 30 minutes, in case you need to add water or flour.

*If you want to add the chopped nuts/seeds, wait to add them when the machine signals to add additional ingredients.

This is a recipe I adapted from a recipe that came with my bread machine. Sometimes I will substitute flavored instant oatmeal for the old fashioned oats on a 1 for 1 basis, just to change the flavor slightly.

Enjoy.

[circumspice]

"Grilled" Cabbage

1 large head of cabbage, cored & quartered
Fat of your choice: Butter, margarine, olive oil, bacon grease, etc.
Seasonings of your choice: Salt, black pepper, minced onion, minced garlic, chopped fresh parsley and/or other fresh herbs

Heavy duty aluminum foil


Make 4 12"x12" squares of the foil, lay one cabbage quarter on each square of foil. Liberally slather the cabbage with the fat of your choice. Season with the herbs & spices of your choice. Fold the foil square into a neat packet, being sure that it is sealed tightly. Place the packets directly on the grid of your BBQ grill, along with any meat that you are grilling. The cabbage is done when the foil packets are slightly soft to the touch. Alternately, you could cook them in a 350F degree oven, just be sure that the packets are placed directly on the oven rack.

[steev]

"Grilled" Spuds

pretty much the same as above, though I suggest lemon-pepper.

dig spuds, wash, cut to 1/2" dice, add FOYC (I suggest olive oil, but if you use bacon grease, go dig more spuds; you'll want more than you thought), season, etc, stick in the Weber with some of that cabbage and a nice hunk of beast or bird. Throw some fruitwood on the coals (apricot and cherry are my favorites, but oak is much better than just briquets).

I suggest freshly-dug spuds because like corn, fresh is sweeter than stored.

[12540dumont]

Apple Braised Cabbage
Ingredients:
4 tablespoons butter
1/2 red onion, quartered and thinly sliced
1/2 large tart apple, peeled, cored, finely diced
1/2 head of red cabbage, coarsely chopped or shredded, about 8 cups
1/4 teaspoon freshly ground black pepper
Splash of Sake or White wine
Splash of Rice Vinegar
1/4 c. of Apple Juice
salt, to taste
Preparation:
In a large skillet, or Dutch oven, heat butter over low heat; add onion and apple; sauté for about 7 to 10 minutes, or until soft. Add cabbage, pepper, and vinegar; Juice and Splash of Sake; toss to blend well. When the liquid is gone, it’s done. The cabbage should be tender crisp. Don’t burn it! Add salt to taste.
Serves 2.

We've been eating Ottawa's Chinese Cabbage for weeks, but it looks like the head cabbage is coming right along. Note cabbage is behind fennel.

Attachments:

[steev]

Looks like the head cabbage is fennel.

[justness]

CROATIAN " AJVAR" My mother's recipe II (chutney)


ingredients:


Correction prior prescription ...

.. this chutney recipe first from my beloved Mother

oi48.tinypic.com/2mnhquo.jpg

st peppers, peel and clean off the seeds.

Patlidgane bake, peel and clean it thoroughly.

Leave them overnight to drip

In the morning samlelji patlidgane peppers, meat machine * they

who love spicy chutney grind together and surrounded by pepper

they must be baked *

Located just one liter of oil to heat and pepper squid and

patlidgane that grandmothers. When roasting, pour the oil again. Some

patlidgan receives more

oil, and some less, so it is perhaps even

Mix non-stop so as not to adust.

When you mix starts remain visible trace salt

to taste and fry for fifteen minutes. Put the hot chutney into hot jars.


oi50.tinypic.com/2zqyeqh.jpg

serving the

.. It is always said that the one kg fleshy red peppers eggplant comes one black, medium-sized, and that was the secret of his chutney



Old Macedonian recipe AJVAR
........................................
Ingredients: 5 pounds of red horn peppers 2 pounds eggplant, 1 head

garlic, 0.75 liters of oil, four pieces of hot peppers, salt, pepper

Preparation: Wash the peppers and thoroughly dried so that they

Fry on all sides in the oven at 220 degrees Celsius, if

oven has the option of blowing hot air, it will be quick, and peppers

It will be easier to peel.

When peppers fried little tarnished in places

and it is evident that separates the goats. When baked, the best of them

put in a plastic bag and leave to cook for 15-20 minutes, because

It will be easier to peel. It is then necessary to peel the peppers and remove the

seed and let it drain. Also bake the whole eggplant

oven and cool slightly, peel.

Grind drained peppers, eggplant, garlic, chilli peppers

. Place the pot in a convenient two-thirds of oil and underground

mass, and pepper

Salt to taste. Cook over low heat for about 2 hours with constant

beaters. Halfway cooking add the remaining oil (can

olive), if necessary posolitii, pepper. Chutney is ready

when the masses become more compact, ie when liquid evaporates, so

remains firmly in the mixtures

[justness]

A traditional recipe from the Croatian Zagorje (village) ZAGORSKE ŠTRUKLE

Known to all tourists who come to Zagreb.

Correction of the previous text!!!

Ingredients for the dough:


Ingredients for the dough:

salt

soft flour,

lukewarm water


Ingredients for filling:

1 egg

1 sour cream,

fresh cheese,

salt (and sugar to taste)


Prepare the dough:

The ingredients for the dough zamijestiti soft dough and leave it on the cloth posipanoj with flour (not paste) and leave to stand for at least an hour.

Prepare the filling:

Combine cheese, sour cream and egg and season to taste.

When you roll out the dough enough rest ga thin and coated with stuffing. Roll to roll and cut into lengths of about 15 cm. Cook in boiling salted water.

When they are cooked can still be crisp with cream and egg boiled or serve. Good doatak are fried breadcrumbs (like the dumplings with plums) and cream.







If something did not translate well, please ask me

[steev]

Language is sometimes so difficult; having no knowlege of yours, I am inept at converting your English to mine, though I appreciate your effort. Language is probably the most human skill, but it has arisen from so many sources and developed in so many different ways, we are as often divided by it, as joined. Again, thanks for your effort; please forgive my inability to understand perfectly what you say.

[ferdzy]

I made ajvar last year and this year; I made it very much as you say and it was a big success. Last year it was fairly mild, this year it was very hot! I thought I was using mostly mild peppers but I guess not...

We got served something very similar in Turkey for breakfast, although I think they put walnuts in it there.

[justness]

steev:)


discover my mistake, I forgot that they could not use

the letters in the Latin alphabet, which are characters, such as the above have to do with the

Clips or letter z with a checkmark. When I get carried away, then

letters of strange characters.


...huh, uh, that was really hard.

I hope I have now is a good remedy, if not, you'll forgive me.

ferdzy:)

Chutney in our house is mandatory for the winter, made ​​by 50

jar, I'm in it for him termite. The only thing we do not eat

hoot, just a little bit just for Sharf. My husband and I was dalmatinac

born in Zagreb and we have a habit of eating in our kitchens

hot, it is more related to Serbia and Bosnia, Macedonia, they are

gourmet hot food.

[jondear]

Honey Cornbread

1 cup flour
1 cup cornmeal
1/4 cup white sugar
1 Tbls baking powder

Mix

In separate bowl mix

1 cup heavy cream
1/4 cup vegetable oil
1/4 cup honey
2 eggs


Add wet ingredients to the dry and mix to combine.


Bake in a 9 x 9 pan at 400° for 22 to 25 minutes.