The Rural Voice, 1982-02, Page 22THE RURAL FAMILY
" I'll get you my recipe"
Editorial board member Bev Brown
shares some of her favourite recipes
I was introduced to this bread by Seits
DeBoer, who makes it frequently for her
family. With a piece of cheese or a little
honey it is almost a meal in itself.
NUTTY CRUNCH BREAD
(4 loaves)
2'/2 cups whole milk, scalded
1 cup wheat germ
1 cup rolled oats
11/2 cups lukewarm water
2 tablespoons brown sugar
2 packages yeast
1/2 cup molasses (or honey)
1/2 cup oil
'h cup sesame seed
4 tsp. salt
3 cups whole wheat flour
51/2 cups unsifted all-purpose flour.
(1) Scald milk in a Targe pot, remove from
heat and stir in wheat germ and oats. Let
cool.
(2) Measure lukewarm water and brown
sugar. Add yeast. Stir and let soak for ten
minutes.
(3) To soaked cereal mixture (1) add
molasses, oil, salt, seeds and yeast liquid.
Mix well.
(4) Stir in wheat flour with wooden spoon.
(5) Now stir in 4 cups of all-purpose flour
to form dough.
(6) Knead well for about ten minutes.
While kneading, sprinkle in the remaining
P/2 cups flour.
(7) Shape loaves and put into oiled loaf
pans. Cover and let rise for two hours at
room temperature or until dough is just
above rim of pans.
(8) Bake at 375 degrees for 20 minutes.
Reduce heat to 350 degrees and bake 20
minutes longer.
Mace Gowe was a friend of my Mother's
who farmed near Clarkson, Ontario. I
remember eating this dessert when we
visited the farm and I was delighted to find
the recipe amongst my Mother's cook
books.
MACE GOWE'S DESSERT
Cut up 3 bananas and 3 oranges into a
bowl.
And one 14 -oz can pineapple chunks.
Sprinkle with 'A cup sugar (or 11/2 tsp.
Sucaryl or 1/4 cup sugar substitute). Leave
sit for 2-3 hours, not in refrigerator.
Drain all juice off into saucepan, add 2
tablespoons lemon juice, heat on stove.
Mix together 1 egg, well beaten, '/: cup
sugar, 1 heaping tablespoon cornstarch
(put sugar and cornstarch together before
mixing).
Add to hot juice and cook until fairly stiff.
but still runny. Leave until cool, then pour
over fruit. You can put a spoonful of ice
cream or whipping cream on top of
individual servings, but this dessert is
delightful all by itself.
'Tis the season when many hunters are
bringing home partridge or ruffed grouse.
Here's a favourite (and simple) recipe we
use for these gourmet dinners.
BREAST OF PARTRIDGE
(allow one breast per person)
Soak breasts overnight in water to cover,
adding 1 teaspoon salt for each quart of
water.
About an hour before dinner, rinse breasts
well and pat dry with paper towelling. Cut
breasts in four pieces (sometimes we leave
them whole). Salt and pepper each piece
and roll in flour. Brown in equal parts hot
shortening and butter. Put in casserole.
Rinse frying pan with 1/3 cup cold water for
each bird. Pour over breasts, cover tightly
and bake in slow oven (300 - 325 degrees)
for % hour. Serve with mashed potatoes or
wild rice. Cranberry sauce is a nice
addition.
This recipe comes from a cook book
called "Charleston Receipts" put out by
the Junior League of Charleston, South
Carolina.
PORK SUPREME
3 strips of bacon
1 lb. lean pork, coarsely ground
1 egg plant. diced (optional)
PG. 20 THE RURAL VOICE/FEBRUARY 1982
1 cup diced green pepper
'/: cup pecans
1 cup of diced onion
1 cup of diced celery
2 tsp. ground ginger
'A cup soy sauce
1 can or 1 pound fresh bean sprouts. Fry
1 can or 1 pound fresh bean sprouts
Fry bacon, remove from pan and add pork,
stirring constantly until it is well cooked
but not brown. Add diced vegetables and
two cups of water. Mix well. Add ginger
and soy sauce. Cook until tender, then
add bean sprouts, pecans and bacon,
broken into pieces. Cook for five minutes.
Serve over steamed rice. (This recipe calls
for NO salt.) Serves 6.
APPLESAUCE COOKIES [no sugar]
12/3 cups sifted flour
'/s tsp. salt
1 tsp. cinnamon
'/: tsp. nutmeg
'/: tsp. ground cloves
1 tsp. baking soda
'/: cup butter
2 tablespoons liquid Sucaryl
1 egg
1 cup unsweetened applesauce
'// cup raisins
1 cup whole bran.
Sift together dry ingredients. Mix butter,
Sucaryl and egg until light and fluffy.
Then add flour mixture and applesauce
alternately, mixing well after each
addition. Fold in raisins and cereal. Drop
by spoonful onto greased cookie sheet,
about 1" apart. Bake 18 minutes or until
golden brown. About 48 cookies. One
cookie contains 5 grams carbohydrate.
CHOCOLATE SPANISH CREAM
[no sugar]
1 envelope gelatin
cup cold water
4 tablespoons cocoa
2 eggs, separated
2 cups milk
'/, tsp. salt
11/2 tsp. Sucaryl
1 tsp. vanilla
Soften gelatin in cold water for 5 minutes.
Put cocoa in a double boiler, add a little
milk to make a smooth paste. then add
remaining milk and scald. Pour scalded
milk mixture onto slightly beaten egg
yolks, stirring constantly. Add gelatin,
salt and Sucaryl solution and return to
double boiler. Cook until mixture coats
spoon. Add vanilla. Pour into bowl and
chill until slightly thickened. Fold in stiffly
beaten egg whites. Leave in bowl or pour
into sherbet glasses. Chill until firm.
About 6 servings.
'/1