TALK TKL - 10-11 Kitchen to Kitchen Recipes
Breakfast Burritos Anytime
Peach Cobbler
Artichoke Casserole
Making Self-Rising Flour
Soy Yogurt
Brown bread for machine
Harvesting chestnuts
Freezing Apples
Three-Way Quick Bread

Betsy, NY (07:53:28 am) :
Exchange EAT-L@LISTSERV.VT.EDU
From: Wendy Lockman wlockman@RA1.RANDOMC.COM>
---------- Recipe via Meal-Master (tm) v8.02
Title: BREAKFAST BURRITOS ANYTIME
Categories: Breakfast
Yield: 4 servings
10 oz Frozen hash brown potatoes (country-style)
3 tb Vegetable oil
Salt, to taste (7- to 8-inch)
8 oz Bulk light sausage
4 Eggs; beaten OR...1.00 c -Egg substitute
4 Flour tortillas; warmed
1/2 c Prepared tomato salsa
In large nonstick skillet cook hash browns in oil as package directs. Season
with salt. In medium skillet over medium heat break up and cook sausage
until thoroughly cooked, 5 to 7 minutes; drain fat. Add eggs to skillet;
cook and stir until eggs are set. To serve, spoon hash browns and sausage
mixture down center of each tortilla, dividing equally. Fold sides over and
secure with picks. Serve with salsa.
Menu: Bell Pepper and Carrot Sticks, Broiled Grapefruit Halves Drizzled with
Maple Syrup
Nutritional Information Per Serving: 740 calories; 47 g fat; 255 mg
cholesterol; 840 mg sodium; 63 g carbohydrate; 3 g fiber; 24 g protein.
Source: The Potato Board
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Betsy, NY (09:06:09 am) :
From: Illusion amlyne@jovanet.com
Newsgroups: rec.food.recipes
* Exported from MasterCook II *
Peach Cobbler (Cotton Country Cookbook)
Recipe By : Pat Campbell
Serving Size : 4 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Fresh Peaches -- sliced
2 Cups Sugar
1/2 Cup Butter Or Margarine
3/4 Cup Flour
2 Teaspoons Baking Powder
1/4 Teaspoon Salt
3/4 Cup Milk
Mix peaches with 1 cup sugar; let stand. Put butter in a 2 quart
casserole; place in a 325 degree oven to melt. Combine remaining
sugar, flour, baking powder, salt and milk. Pour over melted butter.
Do not stir. Spoon peaches on top of batter. Do not stir. Bake at
325 for 1 hour. Yield: 4 to 6 servings.
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(12:19:54 am) : Found another artichoke recipe that looked good...
Artichoke Casserole
1 Jar Marinated Artichoke Hearts
1 lrg Can French Style String Beans
1 Can Cream of Chicken Soup
1/2 cup Italian Bread Crumbs
1 sm Chopped Onion
3 Cloves Chopped Garlic
1/2 cup Italian Cheese
1/4 cup Olive Oil
To Taste Salt & Pepper
*** Mix garlic, oil, and onion and cook until soft. Mix all ingredients
together and place in greased baking
dish. Bake at 350ƒF for 25 minutes.
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mojo (2:41:46 pm) : can anyone tell me how to make self-rising flour?
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Judy/AZ (3:42:51 pm) : MAKING SELF-RISING FLOUR
"Self-rising flour is all purplose flour with
1 1/2 t. of baking powder and 1/2 t. salt added
per cup of flour. These proportions are ideal
for making biscuits, muffins, cakes and pastries.
In most recipes calling for baking powder,
self-rising flour can be substituted for all
purpose flour by omitting the baking powder and
salt."
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Judy/AZ (4:34:19 pm) : SOY YOGURT
INGREDIENTS
1 quart soy milk
1/2 cup soy milk powder
3 tablespoons commercial plain yogurt, or yogurt from the previous batch, at
room temperature
METHOD
Take the starter out of the refrigerator and place in a small mixing bowl.
Preheat your yogurt
maker.
Use a whisk to mix approximately one cup of the soy milk with the soy milk
powder in a large
mixing bowl. Whisk until smooth. Gradually whisk in the remaining soy milk,
mixing
thoroughly. Pour this mixture into a saucepan and heat over medium heat to
190 degrees (just
below boiling), stirring often to prevent it from burning and sticking to
the bottom of the pan.
Remove the pan from the heat and let it sit undisturbed for a while until
the film floating on the
top has started to solidify. Carefully remove and discard the film, then
stir to cool. You also can
set the pan in cold water to cool it faster. Cool to 110 degrees.
Pour the whey off the starter, then stir it to remove lumps. Pour a little
of the milk mixture into
the bowl with the starter and gently, but thoroughly, mix it. Pour this
mixture into the saucepan
with the milk and gently, but thoroughly, mix it. Pour this into the yogurt
maker container.
Cover and let it sit entirely undisturbed for four or more hours (I let mine
go for five hours).
Once finished, place the covered container in the refrigerator and leave it
undisturbed for at least
six hours. After it's cooled, save three tablespoons of yogurt as starter
for your next batch before
you add any flavoring (honey, fruit, vanilla, etc.). (I flavor mine with a
little organic honey.)
NOTES
-- You can strain the yogurt through a sturdy paper towel or a couple of
layers of cheesecloth
placed over a colander to make it thicker, though this will reduce your
volume of yogurt.
-- Select a good-tasting soy milk. (I use White Wave Silk.)
-- I purchased organic soy milk powder from Walnut Acres, which has a Web
site.
-- Make sure everything you use to make the yogurt is scrupulously clean.
-- I use two thermometers -- a meat thermometer for the upper ranges (a
candy/deep fry
thermometer also would work) and a chocolate tempering thermometer (which I
bought at a
gourmet cookware store and which measures 40 to 130 degrees) for the lower
temperatures.
-- I use a Salton yogurt maker, which makes up to 1 quart/1 liter of yogurt
in a single container.
Salton has a Web site.
-- Make a fresh batch at least twice a week to keep the culture active. Get
fresh starter about once
a month.
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Judy/AZ (4:36:57 pm) : B.J., you can also go to
http://www.soyfoods.com
If you email them, they will send you step by step instructions on how to
make soy yogurt.
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Betsy, NY (5:40:45 pm) :
Judy - thanks for all your help!
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Tantux (5:47:25 pm) : Brown bread for machine
1 cup water
1tbsp. butter
1/4 cup molasses
1 tsp. salt
1/2 cup oat meal
2 cups flour
1 tsp yeast
put together like any bread machine recipe
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Tracey (5:55:23 pm) : I have a wonderful Chestnut tree that has produced
hundereds of nuts. Can anyone tell me how to harvest and prepare them?
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Betsy, NY (5:58:12 pm) :
Tracey - here's a great page will all the info you'll need on harvesting
chestnuts:
http://www.msue.msu.edu/msue/imp/mod03/03900044.html
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Betsy, NY (7:27:54 pm) :
Here's a good page for info about Freezing Apples:
http://www.foodsafety.org/il/il034.htm
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Diana (8:20:07 pm) : On Oct.11 on BH &G program, a recipe for carrot,
zucchini or pumpkin bread was given, didn't get a
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Betsy, NY (8:27:54 pm) :
Better Homes and Gardens
This Weekend's Show Highlights
Show #6: First aired October 11-12, 1997
Food Sissy Biggers demonstrates a versatile quick bread that incorporates
the flavors of autumn. Here's the recipe:
THREE-WAY QUICK BREAD
2-1/2 cups all-purpose flour
1/2 cup toasted wheat germ
2 tsp. baking powder
1 tsp. ground cinnamon or finely shredded lemon peel or finely shredded
orange peel (optional)
1/2 tsp. baking soda
1/2 tsp. salt
3 beaten eggs
1 cup granulated sugar
2 cups finely shredded zucchini or 2-1/4 cups finely shredded carrot or
1-1/4 cups canned pumpkin
1/2 cup packed brown sugar
1/2 cup cooking oil
1/2 cup chopped nuts (optional)
Grease the bottom and 1/2 inch up the sides of two 8x4x2-inch loaf pans. Set
aside. In a large mixing bowl stir together flour, wheat germ, baking
powder, cinnamon or citrus peel if desired, baking soda, and salt. Make a
well in the center of the flour mixture.
In a medium mixing bowl combine the eggs, granulated sugar, zucchini or
carrot or pumpkin, brown sugar, and oil; mix well. Add all at once to dry
mixture. Stir just till moistened (batter should be lumpy). Stir in nuts, if
desired.
Divide batter evenly between loaf pans. Bake in a 350 degree F. oven for 45
to 55 minutes or till a wooden toothpick inserted near the center comes out
clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool
thoroughly on wire racks. Wrap and store overnight before slicing. Makes 2
loaves (24 servings).
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