The Rural Voice, 1990-03, Page 42WESTEEL-ROSCO
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38 THE RURAL VOICE
RURAL LIVING
Cooking with Kids - by Rhea Hamilton -Seeger
The latest fad around our house is bean sprouts. (We have exhausted lettuce
with every conceivable combination and are slowing down on adding mayonnaise
or ketchup to everything from peanut butter to chicken.)
Our daughter Sarah is the creative eater. She has very definite ideas about
what should go with what and has been taking a more active interest in cooking
since she turned six. She is now growing her own sprouts, and it is a pleasure to
see her taking such care with a handful of beans.
We have started a quarter cup of dark green mung beans in a little brown crock
with its own lid, but you can start yours in a quart sealer with a piece of cheese-
cloth and an elastic. Fill the jar with water and let the beans soak ovemight. In
the morning, drain out the water and put the jar in a warm, dark place. We store it
in the cupboard for dishes. You can't ignore the jar if you have to move it every
time you want a plate or bowl.
At least three times a day, your guardian of the beans should put enough water
into the jar to swish it out and leave the beans moist but not soggy. Depending on
the type of bean, you should see some activity in one or two days. Once they
have sprouted to the size you like, rinse them and store in the fridge.
Both Peter and Sarah like to help with food preparation, although I think
Peter likes to help mainly for the scavenging he does while cutting and chopping.
Bowls are another good reason to hang out in the kitchen. They make for good
lickin'.
Since the food processor was discovered in our house, everyone is a great
cook. Peter and Sarah trim veggies and run them through the processor for
Hamburg Soup. We all enjoy the soup, and it's one of those dishes that improves
with fridge cleaning. You know the kind .. .
Here is a basic recipe for the soup. Of course ours will have bean sprouts in it
— and probably a dash of ketchup if Sarah is helping!
Hamburg Soup
1 1/2 pounds ground beef
1 medium onion, chopped
2 to 3 stalks celery, chopped
1 28 oz. can tomatoes
2 cups water
1 can consomme soup
1 package onion soup mix
4 carrots, finely chopped
1 cup macaroni (your choice of shape)
1/2 t. thyme
1 bay leaf
parsley and pepper to taste
Brown meat, celery, and onions.
Drain well and add the other ingre-
dients and let simmer for at least two
hours or in a crock pot all day. If you
want to serve this more quickly, cook
the pasta separately while the rest
simmers. Add the pasta and serve.
Our youngsters are taking bread -
making at school and some older kids
have just completed a bread -making
course through 4-H. Since March is
traditionally kids' month here at
The Rural Voice, here is a recipe that
would be a real taste treat and would
make a hearty meal served with
Hamburger Soup or your favourite
stew.
Herb Bread
1 package active dry yeast
1/4 cup warm water
2 T. sugar
2 T. shortening
1 1/2 t. salt
3/4 cup milk (scalded)
3 to 3 1/2 cups all-purpose flour
1/2 t. ground sage
2 t. celery seed
1 slightly beaten egg
Soften yeast in warm water and
sugar.
Combine shortening, salt, and milk;
allow to cool to lukewarm. Add about
half the flour. Mix well; add spices,
yeast, and egg. Beat until smooth.
Add remaining flour and knead
until smooth, about 8 minutes. Put in
a greased bowl and let rise 1 1/2 hours.
Punch down and let rest for 10 to 15
minutes. Shape and place in greased
pan and let rise 45 to 60 minutes.
Bake at 400 degrees for 35 to 40 min-
utes or till done. Makes one tasty loaf
that will not last long!O