I’m taking a break from the 30-year-old recipes today to record this year’s Christmas cookies. Although the recipes are not new, they’re new to me. It took a bit of searching and adjusting to get them to turn out right, so I don’t want to forget the tips and tricks I used.
Ginger Crackle Top Cookies
Ingredients
2 2/3 cups all-purpose flour
1 Tbsp ground ginger
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
3/4 cup butter-flavoured shortening; or half shortening, half butter
1 cup minus 2 Tbsp sugar (or brown sugar, or half white and half brown sugar)
1 large egg
1/4 cup molasses
more sugar for topping, about 1/4 cup
Method
Combine flour, ginger, baking soda, cinnamon and salt, set aside.
Beat together butter and sugar(s) until light and fluffy. Beat in egg, scraping down sides of bowl. Add molasses; beat well. In three additions, beat in, then stir in flour mixture just until incorporated. Chill dough.
Shape dough into 24 (or more) balls, each about 2 tbsp (30 mL). Roll balls in bowl with remaining 1/4 cup sugar. Place several inches apart on large, parchment-lined baking sheets. Bake in preheated 325ºF (160ºC) oven until just golden, 10 to 12 min. (Cookies will spread.)
Source
Adapted from the Dec. 4 entry in the Toronto Star’s 2010 Advent cookie calendar.
Comments
Cookies made from the original recipe in the Star article spread into giant, thin buttery crisps, but I wanted the thick, domed, crackle-top cookie shown in the photo that accompanied the article, and by adjusting some of the ingredients, I got that result on the second try.
Cookies that were baked a week and a half later from dough that had been refrigerated in a well-sealed container were just as good as the first day.
I haven’t found a source for molasses in Mexico (except where it’s sold in large pails as pig feed), but small amounts for cooking can be recreated with 3 to 4 parts piloncillo (crushed or grated) with 1 part water, heated together in a dish placed in hot water and stirred until the sugar is dissolved.
Chocolate Crackle Top Cookies
Ingredients
1 cup semi-sweet chocolate chips or 6 oz. (170 g.) semi-sweet baking chocolate
1 c. brown sugar, packed
1/3 cup oil
2 eggs
1 tsp vanilla
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/2 c walnuts (lightly toasted and chopped fairly fine)
About 1/2 c. icing sugar (to roll cookies in)
Method
Melt chocolate in top of double boiler. Remove from heat, add sugar and oil. Add eggs one at a time, beat well. Add vanilla. Combine flour, baking powder, and salt and add to chocolate mixture. Stir in nuts. Chill dough. Shape teaspoonfuls of dough into balls and roll in icing sugar. Bake at 350ºF (175ºC) until done (10 to 12 minutes).
Source
The Internet. One version can be found at cooks.com, but it doesn’t tell you to bake them!
Toasted Almond Pressed Cookies
Ingredients
2/3 cup sugar
1 cup butter
1 large egg
2 tsp vanilla
2 1/4 c flour
1/2 tsp salt
2–3 tsp cinnamon
1/4 c ground almonds (first blanched and toasted)
Method
Beat together butter and sugar. Beat in egg and vanilla. Stir in flour which has been combined with salt, cinnamon and ground almonds. Mix until very well combined. Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake in pre-heated oven at 350ºF (175ºC) for 6 to 8 minutes or until edges are golden.
Source
A combination of the Joy of Cooking, Betty Crocker’s New Picture Cook Book, and this.
Comments
This dough turned out just right for the cookie press. It has to be neither too soft nor too dry and hard. The first three or four attempts at squeezing out cookies didn’t work, but I just kept on trying and all at once they started to press out properly and stay on the cookie sheet.
These cookies could be made in other flavours by varying the liquid flavouring (e.g. lemon, almond or maple), and the nuts (or leaving out the nuts; increase the flour to 2 1/2 cups in that case), and/or omitting the cinnamon.
Monday, December 27, 2010
Wednesday, December 1, 2010
Two Green Bean Salads
Bean Salad
Ingredients
18 oz (225 g) frozen or 32 oz canned beans (half green, half wax)
2 cups mushrooms, sliced
1/4 cup olive or vegetable oil
1 Tbsp red wine vinegar
2 Tbsp finely chopped onion
1 tsp Dijon mustard
1 clove garlic, minced
1/4 tsp salt
1/8 tsp pepper
1/8 tsp basil
1/8 tsp oregano
dash sugar
Method
Combine beans and mushrooms. Combine remaining ingredients and toss with vegetables. Cover and chill at least 2 hours. Let stand at room temperature 20 min. before serving.
Source
Something I had copied out (probably from a newspaper or magazine) in the mid-early 1980s.
Comments
If using frozen beans, cook them first.
Oriental Green Bean Salad
Ingredients
1 lb (450 g) green beans, cooked
2 Tbsp vegetable oil
1 Tbsp soy sauce
1 Tbsp cider vinegar
1 Tbsp sugar
1/2 tsp hot mustard
1/4 tsp sesame oil
1 Tbsp sesame seed, toasted
Method
Combine all ingredients except sesame seed. Cover and chill several hours. Let stand 20 min. at room temperature before serving. Sprinkle with sesame seed.
Source
Same as above.
Ingredients
18 oz (225 g) frozen or 32 oz canned beans (half green, half wax)
2 cups mushrooms, sliced
1/4 cup olive or vegetable oil
1 Tbsp red wine vinegar
2 Tbsp finely chopped onion
1 tsp Dijon mustard
1 clove garlic, minced
1/4 tsp salt
1/8 tsp pepper
1/8 tsp basil
1/8 tsp oregano
dash sugar
Method
Combine beans and mushrooms. Combine remaining ingredients and toss with vegetables. Cover and chill at least 2 hours. Let stand at room temperature 20 min. before serving.
Source
Something I had copied out (probably from a newspaper or magazine) in the mid-early 1980s.
Comments
If using frozen beans, cook them first.
Oriental Green Bean Salad
Ingredients
1 lb (450 g) green beans, cooked
2 Tbsp vegetable oil
1 Tbsp soy sauce
1 Tbsp cider vinegar
1 Tbsp sugar
1/2 tsp hot mustard
1/4 tsp sesame oil
1 Tbsp sesame seed, toasted
Method
Combine all ingredients except sesame seed. Cover and chill several hours. Let stand 20 min. at room temperature before serving. Sprinkle with sesame seed.
Source
Same as above.
Sunday, October 17, 2010
Spanish Rice
Ingredients
2 T oil
1 large onion, chopped
1/2 c chopped green pepper
19-oz. can tomatoes (about 2 1/4 cups)
7.5-oz. can tomato sauce (a little less than 1 cup)
1 1/2 t sugar
1 t salt
a few grains of cayenne
1 1/3 c regular long-grain rice
Method
Heat oil, saute onion and green pepper until tender.
Drain tomatoes, reserving liquid. Add water to liquid to make 1 3/4 cups. Add to onion and pepper. Add the tomatoes, chopped, along with tomato sauce, sugar, salt and cayenne. Heat to boiling, stir in rice, and pour into greased 6-cup casserole dish. Cover and bake at 350 °F (180 °C) about 30 to 35 minutes, until rice is tender. Fluff rice with fork. Makes 6 servings.
Source
Clipped from newspaper. Where? When? Probably 1960s or very early 1970s. That’s all I know.
Comments
I must have saved this when I was quite young, and rice cooked any way other than plain and white had an exotic appeal. A little research shows that it’s probably called Spanish rice because it’s meant to imitate Mexican rice, and they speak Spanish in Mexico. Real Mexican rice with tomato is quite different though.
2 T oil
1 large onion, chopped
1/2 c chopped green pepper
19-oz. can tomatoes (about 2 1/4 cups)
7.5-oz. can tomato sauce (a little less than 1 cup)
1 1/2 t sugar
1 t salt
a few grains of cayenne
1 1/3 c regular long-grain rice
Method
Heat oil, saute onion and green pepper until tender.
Drain tomatoes, reserving liquid. Add water to liquid to make 1 3/4 cups. Add to onion and pepper. Add the tomatoes, chopped, along with tomato sauce, sugar, salt and cayenne. Heat to boiling, stir in rice, and pour into greased 6-cup casserole dish. Cover and bake at 350 °F (180 °C) about 30 to 35 minutes, until rice is tender. Fluff rice with fork. Makes 6 servings.
Source
Clipped from newspaper. Where? When? Probably 1960s or very early 1970s. That’s all I know.
Comments
I must have saved this when I was quite young, and rice cooked any way other than plain and white had an exotic appeal. A little research shows that it’s probably called Spanish rice because it’s meant to imitate Mexican rice, and they speak Spanish in Mexico. Real Mexican rice with tomato is quite different though.
Saturday, October 16, 2010
Tomato recipes
Squash and Tomatoes
Ingredients
1 large acorn squash (about 2 lbs/900 g)
1/4 c butter
1 c thinly sliced onions
1 t salt
1/8 t pepper
3/4 t dried leaf basil
19-oz. can tomatoes (about 2 1/4 cups)
Method
Cut squash into half, remove seeds, slice about 1/2 inch (1.25 cm) thick. Peel slices, cut into chunks. (Yields about 7 cups).
Saute onion in butter, stirring, about 3 minutes. Add squash, tomatoes and seasonings. Bring to boil, reduce heat and simmer, covered, until squash is cooked, about 15 minutes. Makes 6 to 8 servings.
Comments
You could do this with any winter squash, even pumpkin.
Tomato Vegetable Soup
Ingredients
2 T butter
1/4 c chopped onion
2 medium stalks celery, sliced thin
10-oz. can consommé (1 1/4 cup)
1 c canned tomatoes
1 c frozen mixed vegetables
1 c water
1/4 t salt
1/8 t pepper
1 small bay leaf, crumbled
Method
Saute onion, stirring, 3 minutes. Add celery and stir 1 minute more. Add all remaining ingredients and simmer until the vegetables are tender, 10 to 15 minutes. Makes 4 servings.
Comments
You could use homemade vegetable broth or powdered bouillon with water instead of canned consommé. Don’t follow the directions for salt slavishly; taste first and adjust. It may depend on how salty the consommé or bouillon are. Using oil (preferably olive oil) will make this soup vegan. And of course the tomatoes and/or vegetables can be fresh instead of canned or frozen. Don’t crumble the bay leaf; it’s better to leave it whole and remove it before serving than to subject diners to sharp little bits of bay leaf in their soup.
Spinach Balls in Tomato Sauce
Ingredients: Spinach Balls
12-oz. package frozen chopped spinach
1 1/4 c fine dry breadcrumbs
1/4 c wheat germ
1 tsp baking powder
1 t dried leaf basil
1/4 t ground nutmeg
1 t salt
1 1/2 c ricotta or small curd cottage cheese
1/2 c grated Parmesan cheese
2 eggs
1 clove garlic, crushed
Ingredients: Sauce
28-oz. can tomatoes (about 3 1/2 cups)
1 medium onion
1 clove garlic
5 1/2-oz. can tomato paste
1/2 c dry red wine
1/2 c water
1/2 t dried leaf oregano
1 t salt
1/4 t pepper
1 small bay leaf, crumbled
1/3 c grated Parmesan cheese
Method
Cook the spinach, and drain in a sieve, pressing out as much water as possible with the back of a large spoon. Combine breadcrumbs, wheat germ, baking powder, basil, nutmeg and salt, mixing well. Add spinach with cheeses, eggs and garlic and mix well. With damp hands, shape into 32 balls (roughly divide the mixture in half within the bowl, divide each half into halves, and so on, five times in total), each ball about 1 1/2 inches (a little less than 4 cm) in diameter. Bring to a boil water 3 inches (8 cm) deep in a large saucepan. Reduce heat until just simmering. Place the balls, a few at a time, into the water and cook until done, about 7 minutes. Lift out with a slotted spoon and put into a casserole dish.
Meanwhile make the sauce. Pureé tomatoes, onion and garlic in a blender. Add remaining ingredients except for cheese. Cook 10 minutes, then pour over the balls, sprinkle cheese over top and bake 30 minutes at 350 °F (175 °C). Makes 8 servings.
Comments
I think I may have made this around 1982 or 1983. I vaguely remember the tomato sauce with red wine in it, and something about cheese and spinach balls. I don’t recall poaching the balls in water and then baking it as a casserole; I suspect I might have just cooked the balls in the tomato sauce.
Tips: 1) That’s a lot of salt. Nowadays I would taste before adding so much. The cheese may be salty enough. 2) If you don’t have small-curd cottage cheese, you can drain off the liquid from any cottage cheese and then press the curds through a sieve. 3) Again, don’t crumble the bay leaf. (See above recipe.)
Scalloped Eggplant
Ingredients
1 medium eggplant (about 1 1/2 lbs - 700 g)
salt
1 clove garlic, halved
2/3 c (approx.) olive oil (or other cooking oil)
1 c chopped onion
1 t curry powder
19-oz. can tomatoes (about 3 1/2 cups)
1/4 c chopped parsley
3/4 t salt
1/8 t pepper
1/2 t dried leaf basil
1/4 t dried leaf thyme
2 c soft bread cubes
1/4 c melted butter
1/2 c grated parmesan cheese
Method
Slice unpeeled eggplant 1/4 inch (.65 cm) thick. Springle lightly with salt, let stand 30 minutes, then pat dry.
Heat garlic in 2 T of the oil. Remove garlic. Fry eggplant slices quickly on both sides until golden, removing each slice as it is done, and adding more oil as needed.
If pan is dry, add oil to make about 2 t, then add onion and curry powder. Stir over medium heat 5 minutes. Stir in tomatoes, parsley, salt, pepper and dried herbs, and simmer 5 more minutes. Cut the eggplant slices into quarters, and layer half of them in a greased casserole. Put half the tomato sauce on top, then repeat both layers. Bake at 350 °F (175 °C) 20 minutes. Meanwhile, toss the bread crumbs, butter and cheese together. Top the casserole with this mixture and continue baking, uncovered, about 25 minutes more, or until bread is golden. Makes 6 to 8 servings.
Comments
The curry powder is a strange addition to a recipe that otherwise sounds good. I’m divided between deep scepticism and morbid curiosity. I’m also wary of including the eggplant peel; I’d be afraid it could remain tough and bitter.
Deep Dish Vegetable Pie
Ingredients
1 large stalk brocolli (to make 2 cups total)
oil
2 T water
7-oz. can corn (about 3/4 to 1 cup)
1 c green peas
1 c cooked fresh lima beans
1/2 c coarsley chopped dry roasted peanuts
1 1/2 cups sliced mushrooms
1/4 c four
3/4 t salt
1/8 t pepper
1/2 t dried leaf oregano
19-oz. can tomatoes (about 2 1/4 cups)
pastry for single-crust 9" (23 cm) pie
1 egg yolk
1 T water
Method
Sauté thinly sliced broccoli stems in 2 T oil, stirring, 1 minute. Add 2 T water, cover tightly, steam 1 min. Add broccoli florets, with another tablespoon of water, if needed, and steam 1 minute more, shaking pan constantly. Turn into a large bowl and add corn, peas, lima beans and peanuts.
In clean skillet, sauté mushrooms in 1/4 c oil for 2 minutes, then add flour, salt, pepper and oregano and stir well. Remove from heat, mix in tomatoes, return to heat and stir until boiling, thickened and smooth. Add to vegetables and mix. Turn into a greased 2-quart (approx 2 L) casserole. Cover with pastry, rolled thin and sealed well to edges. Brush with egg yolk beaten with water (except at the edges). Cut slits in the pastry. Bake at 425 °F (220 °C), about 30 minutes, or until pastry is done and pie is hot and bubbling. Makes 4 to 6 servings.
Comments
Of course you can use fresh or frozen corn instead. The peas and lima beans are frozen in the original recipe, but do you need to be told that? Just use what you have.
Peanuts are the intriguing unexpected ingredient here. I am curious now.
Source
Like the previous post, these recipes are from an article by Margo Oliver I clipped from an issue of Today Magazine, probably in 1982.
Ingredients
1 large acorn squash (about 2 lbs/900 g)
1/4 c butter
1 c thinly sliced onions
1 t salt
1/8 t pepper
3/4 t dried leaf basil
19-oz. can tomatoes (about 2 1/4 cups)
Method
Cut squash into half, remove seeds, slice about 1/2 inch (1.25 cm) thick. Peel slices, cut into chunks. (Yields about 7 cups).
Saute onion in butter, stirring, about 3 minutes. Add squash, tomatoes and seasonings. Bring to boil, reduce heat and simmer, covered, until squash is cooked, about 15 minutes. Makes 6 to 8 servings.
Comments
You could do this with any winter squash, even pumpkin.
Tomato Vegetable Soup
Ingredients
2 T butter
1/4 c chopped onion
2 medium stalks celery, sliced thin
10-oz. can consommé (1 1/4 cup)
1 c canned tomatoes
1 c frozen mixed vegetables
1 c water
1/4 t salt
1/8 t pepper
1 small bay leaf, crumbled
Method
Saute onion, stirring, 3 minutes. Add celery and stir 1 minute more. Add all remaining ingredients and simmer until the vegetables are tender, 10 to 15 minutes. Makes 4 servings.
Comments
You could use homemade vegetable broth or powdered bouillon with water instead of canned consommé. Don’t follow the directions for salt slavishly; taste first and adjust. It may depend on how salty the consommé or bouillon are. Using oil (preferably olive oil) will make this soup vegan. And of course the tomatoes and/or vegetables can be fresh instead of canned or frozen. Don’t crumble the bay leaf; it’s better to leave it whole and remove it before serving than to subject diners to sharp little bits of bay leaf in their soup.
Spinach Balls in Tomato Sauce
Ingredients: Spinach Balls
12-oz. package frozen chopped spinach
1 1/4 c fine dry breadcrumbs
1/4 c wheat germ
1 tsp baking powder
1 t dried leaf basil
1/4 t ground nutmeg
1 t salt
1 1/2 c ricotta or small curd cottage cheese
1/2 c grated Parmesan cheese
2 eggs
1 clove garlic, crushed
Ingredients: Sauce
28-oz. can tomatoes (about 3 1/2 cups)
1 medium onion
1 clove garlic
5 1/2-oz. can tomato paste
1/2 c dry red wine
1/2 c water
1/2 t dried leaf oregano
1 t salt
1/4 t pepper
1 small bay leaf, crumbled
1/3 c grated Parmesan cheese
Method
Cook the spinach, and drain in a sieve, pressing out as much water as possible with the back of a large spoon. Combine breadcrumbs, wheat germ, baking powder, basil, nutmeg and salt, mixing well. Add spinach with cheeses, eggs and garlic and mix well. With damp hands, shape into 32 balls (roughly divide the mixture in half within the bowl, divide each half into halves, and so on, five times in total), each ball about 1 1/2 inches (a little less than 4 cm) in diameter. Bring to a boil water 3 inches (8 cm) deep in a large saucepan. Reduce heat until just simmering. Place the balls, a few at a time, into the water and cook until done, about 7 minutes. Lift out with a slotted spoon and put into a casserole dish.
Meanwhile make the sauce. Pureé tomatoes, onion and garlic in a blender. Add remaining ingredients except for cheese. Cook 10 minutes, then pour over the balls, sprinkle cheese over top and bake 30 minutes at 350 °F (175 °C). Makes 8 servings.
Comments
I think I may have made this around 1982 or 1983. I vaguely remember the tomato sauce with red wine in it, and something about cheese and spinach balls. I don’t recall poaching the balls in water and then baking it as a casserole; I suspect I might have just cooked the balls in the tomato sauce.
Tips: 1) That’s a lot of salt. Nowadays I would taste before adding so much. The cheese may be salty enough. 2) If you don’t have small-curd cottage cheese, you can drain off the liquid from any cottage cheese and then press the curds through a sieve. 3) Again, don’t crumble the bay leaf. (See above recipe.)
Scalloped Eggplant
Ingredients
1 medium eggplant (about 1 1/2 lbs - 700 g)
salt
1 clove garlic, halved
2/3 c (approx.) olive oil (or other cooking oil)
1 c chopped onion
1 t curry powder
19-oz. can tomatoes (about 3 1/2 cups)
1/4 c chopped parsley
3/4 t salt
1/8 t pepper
1/2 t dried leaf basil
1/4 t dried leaf thyme
2 c soft bread cubes
1/4 c melted butter
1/2 c grated parmesan cheese
Method
Slice unpeeled eggplant 1/4 inch (.65 cm) thick. Springle lightly with salt, let stand 30 minutes, then pat dry.
Heat garlic in 2 T of the oil. Remove garlic. Fry eggplant slices quickly on both sides until golden, removing each slice as it is done, and adding more oil as needed.
If pan is dry, add oil to make about 2 t, then add onion and curry powder. Stir over medium heat 5 minutes. Stir in tomatoes, parsley, salt, pepper and dried herbs, and simmer 5 more minutes. Cut the eggplant slices into quarters, and layer half of them in a greased casserole. Put half the tomato sauce on top, then repeat both layers. Bake at 350 °F (175 °C) 20 minutes. Meanwhile, toss the bread crumbs, butter and cheese together. Top the casserole with this mixture and continue baking, uncovered, about 25 minutes more, or until bread is golden. Makes 6 to 8 servings.
Comments
The curry powder is a strange addition to a recipe that otherwise sounds good. I’m divided between deep scepticism and morbid curiosity. I’m also wary of including the eggplant peel; I’d be afraid it could remain tough and bitter.
Deep Dish Vegetable Pie
Ingredients
1 large stalk brocolli (to make 2 cups total)
oil
2 T water
7-oz. can corn (about 3/4 to 1 cup)
1 c green peas
1 c cooked fresh lima beans
1/2 c coarsley chopped dry roasted peanuts
1 1/2 cups sliced mushrooms
1/4 c four
3/4 t salt
1/8 t pepper
1/2 t dried leaf oregano
19-oz. can tomatoes (about 2 1/4 cups)
pastry for single-crust 9" (23 cm) pie
1 egg yolk
1 T water
Method
Sauté thinly sliced broccoli stems in 2 T oil, stirring, 1 minute. Add 2 T water, cover tightly, steam 1 min. Add broccoli florets, with another tablespoon of water, if needed, and steam 1 minute more, shaking pan constantly. Turn into a large bowl and add corn, peas, lima beans and peanuts.
In clean skillet, sauté mushrooms in 1/4 c oil for 2 minutes, then add flour, salt, pepper and oregano and stir well. Remove from heat, mix in tomatoes, return to heat and stir until boiling, thickened and smooth. Add to vegetables and mix. Turn into a greased 2-quart (approx 2 L) casserole. Cover with pastry, rolled thin and sealed well to edges. Brush with egg yolk beaten with water (except at the edges). Cut slits in the pastry. Bake at 425 °F (220 °C), about 30 minutes, or until pastry is done and pie is hot and bubbling. Makes 4 to 6 servings.
Comments
Of course you can use fresh or frozen corn instead. The peas and lima beans are frozen in the original recipe, but do you need to be told that? Just use what you have.
Peanuts are the intriguing unexpected ingredient here. I am curious now.
Source
Like the previous post, these recipes are from an article by Margo Oliver I clipped from an issue of Today Magazine, probably in 1982.
Thursday, September 30, 2010
Barbecue Marinades
Orange marinade for pork
6 oz. can frozen orange juice, thawed
3/4 c water
1/3 c brown sugar
1/2 c wine vinegar
1/4 c honey
1 Tbsp soy sauce
1 tsp prepared mustard
1/2 tsp salt
1/4 tsp black pepper
Use a boned, rolled pork leg, thick ham slices or pork chops. Combine ingredients and marinade meat several hours. Baste only within the last 15 minutes of cooking.
Comments: It doesn’t say to use orange juice concentrate, but I assume that’s what is meant.
Mint marinade for lamb
1 c cooking oil
1/2 c wine vinegar
1/4 c Worcestershire sauce
1 Tbsp finely chopped fresh mint leaves
1 tsp. paprika
1 tsp. salt
1/4 tsp pepper.
Marinate lamb chops several hours. Brush often with the marinade while grilling over coals.
Comments: You can try this one if you like, but I won’t be anywhere nearby as I abhor lamb and don’t like mint. It leaves more for you!
Pork rib baster
1/2 c molasses
1/2 c prepared mustard
7 1/2 oz. can tomato sauce
1/4 c lemon juice
1/4 c Worcestershire sauce
1/2 tsp. Tabasco sauce
1/2 tsp. salt
Combine in a saucepan and simmer 3 minutes. Brush onto ribs during the last 15 minutes of browning on the barbecue.
Herb-wine marinade for chicken
1 c dry white wine
1/4 c lemon juice
2 Tbsp red wine vinegar
2 cloves garlic, crushed
1 tsp. salt
1/8 tsp black pepper
1/2 tsp dried leaf thyme
1/2 tsp dried leaf rosemary
1/4 tsp dried leaf savory
2 Tbsp cooking oil.
Combine in a saucepan and heat to simmering. Remove from heat, cover, let stand 1 hour.Marinate chicken halves or quarters at least 2 hours, then brush on marinade often while barbecueing.
Lemon marinade for lamb
1/3 c lemon juice
1/3 c cooking oil
1 Tbsp Worcestershire sauce
1 tsp. grated lemon rind
1 clove garlic, crushed
1/2 tsp dried leaf rosemary, crushed
1 tsp salt
1/4 tsp black pepper
Marinate lamb several hours, brush on marinade often while cooking meat over coals.
Horseradish baster for beef or pork
2/3 c ketchup
1/4 c white vinegar
2 Tbsp prepared horseradish
2 Tbsp orange juice
1 clove garlic, crushed
1/2 tsp sugar
1/4 tsp salt
Combine and let stand at least 1 hour. Brush onto chops, ribs, burgers or steak while cooking.
Tantalizing marinade and sauce for chicken
1/4 c cooking oil
1/4 c white vinegar
1/4 c Worcestershire sauce
1 tsp celery sauce
1/2 tsp onion salt
1/4 tsp black pepper
1/4 tsp dried leaf basil
1/4 tsp dried leaf marjoram
5 1/2 oz can tomato paste
2 Tbsp brown sugar
1/4 c water
Combine oil, vinegar and seasonings. Marinate chicken pieces at least 1 hour. Remove chicken and cook over coals. Measure out and reserve 1/2 cup of marinade; use the remainder for brushing over chicken while cooking.
Combine the 1/2 cup reserved marinade with the tomato paste, brown sugar and water in a small saucepan. Simmer 10 minutes, stirring often, and adding more water if needed. Serve with chicken as a sauce.
Comments: I have no idea what celery sauce is. Never heard of it. Presumably it adds a celery flavour to the marinade. Finely chopped celery or celery leaves, or crushed dried celery leaves should be a good substitute.
Lemon-butter baster for fish
1/2 c butter, melted
1/4 c lemon juice
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried leaf thyme
small pinch tarragon
Combine all ingredients and brush onto fish while cooking over coals.
Hot marinade for beef
1/2 c olive oil
1/4 c cider vinegar
1 tsp salt
6 dashes Tabasco sauce
1 Tbsp chili powder
2 cloves garlic, crushed
1/2 tsp dried leaf oragano
Combine all ingredients and marinate steak several hours. Baste with marinade while cooking. Good for all steaks, particularly recommended for flank steak.
Tomato-soy baster for beef
7 1/2 oz can tomato sauce
1/2 c dry red wine
1/4 c soy sauce
2 Tbsp cooking oil
1 bay leaf, crumbled
Combine ingredients. Use to baste burgers, steaks or kabobs.
Comments: Leaving the bay leaf whole would reduce the flavour, but crumbling it might leave sharp bits of bay leaf on the meat.
Lime-honey baster for chicken
2 c cooking oil
1/2 c lime juice
1 tsp salt
1/4 c liquid honey
Makes enough for about 8 half-chickens. You may want to halve the recipe for smaller amounts. Combine oil, lime juice and salt, and brush some over chicken pieces as they cook on the coals. When nearly done, add honey to remaining mixture. Continue basting and cooking, turning often until chicken is golden. Be careful after adding honey; the chicken may [the edge of my clipping is torn away here, but I assume it says the chicken may burn easily].
Source
A (rather tattered now) page I saved from Today Magazine, a Canadian weekend newspaper supplement in the early 1980’s. This feature was by Margo Oliver, a prolific and respected Canadian cooking writer who
passed away only a few months ago as I write this post.
6 oz. can frozen orange juice, thawed
3/4 c water
1/3 c brown sugar
1/2 c wine vinegar
1/4 c honey
1 Tbsp soy sauce
1 tsp prepared mustard
1/2 tsp salt
1/4 tsp black pepper
Use a boned, rolled pork leg, thick ham slices or pork chops. Combine ingredients and marinade meat several hours. Baste only within the last 15 minutes of cooking.
Comments: It doesn’t say to use orange juice concentrate, but I assume that’s what is meant.
Mint marinade for lamb
1 c cooking oil
1/2 c wine vinegar
1/4 c Worcestershire sauce
1 Tbsp finely chopped fresh mint leaves
1 tsp. paprika
1 tsp. salt
1/4 tsp pepper.
Marinate lamb chops several hours. Brush often with the marinade while grilling over coals.
Comments: You can try this one if you like, but I won’t be anywhere nearby as I abhor lamb and don’t like mint. It leaves more for you!
Pork rib baster
1/2 c molasses
1/2 c prepared mustard
7 1/2 oz. can tomato sauce
1/4 c lemon juice
1/4 c Worcestershire sauce
1/2 tsp. Tabasco sauce
1/2 tsp. salt
Combine in a saucepan and simmer 3 minutes. Brush onto ribs during the last 15 minutes of browning on the barbecue.
Herb-wine marinade for chicken
1 c dry white wine
1/4 c lemon juice
2 Tbsp red wine vinegar
2 cloves garlic, crushed
1 tsp. salt
1/8 tsp black pepper
1/2 tsp dried leaf thyme
1/2 tsp dried leaf rosemary
1/4 tsp dried leaf savory
2 Tbsp cooking oil.
Combine in a saucepan and heat to simmering. Remove from heat, cover, let stand 1 hour.Marinate chicken halves or quarters at least 2 hours, then brush on marinade often while barbecueing.
Lemon marinade for lamb
1/3 c lemon juice
1/3 c cooking oil
1 Tbsp Worcestershire sauce
1 tsp. grated lemon rind
1 clove garlic, crushed
1/2 tsp dried leaf rosemary, crushed
1 tsp salt
1/4 tsp black pepper
Marinate lamb several hours, brush on marinade often while cooking meat over coals.
Horseradish baster for beef or pork
2/3 c ketchup
1/4 c white vinegar
2 Tbsp prepared horseradish
2 Tbsp orange juice
1 clove garlic, crushed
1/2 tsp sugar
1/4 tsp salt
Combine and let stand at least 1 hour. Brush onto chops, ribs, burgers or steak while cooking.
Tantalizing marinade and sauce for chicken
1/4 c cooking oil
1/4 c white vinegar
1/4 c Worcestershire sauce
1 tsp celery sauce
1/2 tsp onion salt
1/4 tsp black pepper
1/4 tsp dried leaf basil
1/4 tsp dried leaf marjoram
5 1/2 oz can tomato paste
2 Tbsp brown sugar
1/4 c water
Combine oil, vinegar and seasonings. Marinate chicken pieces at least 1 hour. Remove chicken and cook over coals. Measure out and reserve 1/2 cup of marinade; use the remainder for brushing over chicken while cooking.
Combine the 1/2 cup reserved marinade with the tomato paste, brown sugar and water in a small saucepan. Simmer 10 minutes, stirring often, and adding more water if needed. Serve with chicken as a sauce.
Comments: I have no idea what celery sauce is. Never heard of it. Presumably it adds a celery flavour to the marinade. Finely chopped celery or celery leaves, or crushed dried celery leaves should be a good substitute.
Lemon-butter baster for fish
1/2 c butter, melted
1/4 c lemon juice
1/2 tsp salt
1/2 tsp pepper
1/4 tsp dried leaf thyme
small pinch tarragon
Combine all ingredients and brush onto fish while cooking over coals.
Hot marinade for beef
1/2 c olive oil
1/4 c cider vinegar
1 tsp salt
6 dashes Tabasco sauce
1 Tbsp chili powder
2 cloves garlic, crushed
1/2 tsp dried leaf oragano
Combine all ingredients and marinate steak several hours. Baste with marinade while cooking. Good for all steaks, particularly recommended for flank steak.
Tomato-soy baster for beef
7 1/2 oz can tomato sauce
1/2 c dry red wine
1/4 c soy sauce
2 Tbsp cooking oil
1 bay leaf, crumbled
Combine ingredients. Use to baste burgers, steaks or kabobs.
Comments: Leaving the bay leaf whole would reduce the flavour, but crumbling it might leave sharp bits of bay leaf on the meat.
Lime-honey baster for chicken
2 c cooking oil
1/2 c lime juice
1 tsp salt
1/4 c liquid honey
Makes enough for about 8 half-chickens. You may want to halve the recipe for smaller amounts. Combine oil, lime juice and salt, and brush some over chicken pieces as they cook on the coals. When nearly done, add honey to remaining mixture. Continue basting and cooking, turning often until chicken is golden. Be careful after adding honey; the chicken may [the edge of my clipping is torn away here, but I assume it says the chicken may burn easily].
Source
A (rather tattered now) page I saved from Today Magazine, a Canadian weekend newspaper supplement in the early 1980’s. This feature was by Margo Oliver, a prolific and respected Canadian cooking writer who
passed away only a few months ago as I write this post.
Lunch Box Ideas
Peanut butter date spread
1/2 c peanut butter (no salt added type)
1/2 c chopped dates
3 Tbsp orange juice
1/4 tsp grated orange rind
Mix all together until smooth.
Raisin lunchbox cookies
3/4 c butter, softened
1/2 c packed brown sugar
1/4 c honey
2 eggs
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
2 c rolled oats
3/4 c whole wheat flour
1/2 c non-fat dry milk powder
1 1/2 c raisins
1 c chopped walnuts
2 c bran flakes
Cream together butter, sugar and honey. Beat eggs, then vanilla, salt and baking soda. Mix in oats, flour and milk powder and blend well. Mix in raisins and walnuts, then gently mix in bran flakes.
Drop by tablespoonfuls onto greased cookie sheets, spacing to allow for spreading. Bake at 350°F (175°C) 15 to 20 minutes until set, and edges lightly browned. Loosen from baking sheet, let cool 10 minutes, and finish cooling on racks. Makes about 5 dozen.
Comments: Odd to add the salt and baking soda before the dry ingredients. Why not just combine them with the oats, flour and milk powder as in the usual method for cookies.
Animal cheese crisps
1 lb bread dough, white or whole wheat
1 egg
1/2 c grated Parmesan cheese
OR 1 c shredded Cheddar
1 tsp garlic powder
1 tsp dried parsley, crumbled
If using frozen bread dough, let thaw until pliable. Roll out on a floured surface to 1/4 inch (a little more than .5 cm) thickness.. Cut out shapes with cookie cutters and arrange on greased baking sheets, spaced to allow for rising. Brush with beaten egg. Sprinkle generously with combined cheese, garlic powder and parsley. Let stand 15 minutes. Bake at 350°F (175°F) 15 minutes or until golden and crisp. Makes 2 1/2 dozen (that’s 30, btw).
Comments: If you follow this method, you’ll have garlic-cheese-parsley sprinkles all over the baking sheet between the crisps. Must think of a better way…
Brown Bag Fruit Mix
1/2 c unpared apple, diced
1/2 c sliced banana
1/2 c cut up grapefruit sections
2 Tbsp juice from grapefruit or pineapple
1/3 c grapes, halved
1/2 c pineapple tidbits, juice-packed, drained
Mix apple, banana and grapefruit sections with juice. Add grapes and pineapple. Chill.
Other fresh fruit in season may be used; e.g. peaches, nectarines, melon, berries, apricots.
Comments: You don’t really need a recipe for this, but having one helps remind you of this lunch option. Just be sure to first mix the juice with any fruits that are subject to oxidation.
Apple kebabs
1 apple, peeled, cored and cubed
1/4 c fresh lemon juice
1 c cubed mild Cheddar or Swiss cheese
Dip the apple cubes in the juice to keep them from darkening. Alternate cubes of apple and cheese on small wooden skewers.
Comments: Or don’t bother with the skewers, and just pack apple and cheese slices or cubes!
Date oatmeal cookies
1 1/2 c whole wheat flour
3 Tbsp wheat germ
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
2 eggs
3/4 c packed brown sugar
1/4 c orange honey
1 c butter, at room temperature
3 c rolled oats
1 c chopped dates
Combine flour, wheat germ baking soda, cinnamon, salt and nutmeg; set aside.
Cream butter with honey and brown sugar. Beat in eggs. Add flour mixture, then stir in rolled oats and dates.
Drop spoonfuls onto greasted baking sheet, spacing them for spreading. Back at 350°F (175°C) for 8 to 10 minutes, or until golden. Cool on wire rack.
Comments: The original method was for food processor, but I’ve rewritten it for you in case you don’t have one (like me). Orange honey? No idea.
Lunchbox kebabs
wooden skewers
cheese chunks (4)
ham or lunch meat cubes (3)
pitted olives (green or black) (3)
pickles, baby dill or sweet (2)
cherry tomatoes (2)
radish, cut into slices (1 large)
The amount in brackets is per kebab. Can also add vegetables such as sweet peppers, hot peppers, broccoli, or cauliflower; or fruits. To avoid cracking cheese or meat, twist skewer while inserting.
Comments: Like the apple and cheese kebabs above, I’d rather have it without the stick. I think the age range overlap between old enough not to use your skewer as a weapon and young enough to find this concept fun might be dangerously narrow. But YMMV.
Cucumber dip
1/4 c cucumber (peeled & finely grated)
1/4 c low-fat plain yogurt
1/4 c light sour cream
1/4 tsp cumin
1 Tsp fresh cilantro, minced
1/4 tsp hot pepper, chopped (optional)
dash cayenne
salt and pepper to taste
Squeeze cucumber to remove excess moisture. Mix all ingredients well and refrigerate at least 2 hours. Serve with cut vegetables, chips or crackers.
Vegetable sandwich spread
4 oz (115 gr) light cream cheese, at room temperature
2 radishes, chopped
2 Tbsp celery, chopped
2 Tbsp carrot, finely grated
2 Tbsp sweet pepper, chopped
1 small green onion, thinly sliced
3 or 4 drops Tabasco sauce
salt and freshly ground pepper
chopped parsley for garnish (optional)
Combine all ingredients. Spread on crackers, pita bread, bagels or lettuce leaves.
Comments: Or you could just mix in a couple tablespoons of chopped parsley. Alternatives for the Tabasco sauce could be Worcestershire sauce, A-1 sauce, Maggi...
Gobble-it-up chili
3/4 lb (12 oz / 340 gr.) ground raw turkey
1 large onion, coarsley chopped, about 1 cup
1 small green pepper, chopped, about 1/2 cup
1 clove garlic, minced
2 15-oz cans pinto beans
1 14 1/2-oz can tomatoes, cut up
1 Tbsp brown sugar
1 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
shredded Monterey Jack cheese (optional)
Sauté turkey, onion, green pepper and garlic until no longer pink and vegetables are tender, about 10 min. Drain. Stir in remaining ingredients, bring to a boil and simmer, covered, over low heat 15 to 20 min. To take for lunch, ladle hot chili into vacuum bottles. Add cheese if desired.
Comments: Any chili would do. This seems like a good basic recipe for an easy, low-fat chili.
Source: Clipped from the Ottawa Citizen, Sept. 20, 1989. I didn’t keep the first page of the article (which was entitled Hey Kids! Eat healthy!) where the recipes were introduced, so I can’t credit the article’s writer, sorry.
Comments (general): Good ideas for any age, and there’s no reason why you can’t eat them at home, too. I clipped this article when I had a 2-year-old and a newborn, and I could see lunch boxes in my future. Hi, guys! Now you’re old enough that you’ve been fixing your own lunches for several years. I hope you like these.
1/2 c peanut butter (no salt added type)
1/2 c chopped dates
3 Tbsp orange juice
1/4 tsp grated orange rind
Mix all together until smooth.
Raisin lunchbox cookies
3/4 c butter, softened
1/2 c packed brown sugar
1/4 c honey
2 eggs
1 tsp vanilla
1/2 tsp salt
1/2 tsp baking soda
2 c rolled oats
3/4 c whole wheat flour
1/2 c non-fat dry milk powder
1 1/2 c raisins
1 c chopped walnuts
2 c bran flakes
Cream together butter, sugar and honey. Beat eggs, then vanilla, salt and baking soda. Mix in oats, flour and milk powder and blend well. Mix in raisins and walnuts, then gently mix in bran flakes.
Drop by tablespoonfuls onto greased cookie sheets, spacing to allow for spreading. Bake at 350°F (175°C) 15 to 20 minutes until set, and edges lightly browned. Loosen from baking sheet, let cool 10 minutes, and finish cooling on racks. Makes about 5 dozen.
Comments: Odd to add the salt and baking soda before the dry ingredients. Why not just combine them with the oats, flour and milk powder as in the usual method for cookies.
Animal cheese crisps
1 lb bread dough, white or whole wheat
1 egg
1/2 c grated Parmesan cheese
OR 1 c shredded Cheddar
1 tsp garlic powder
1 tsp dried parsley, crumbled
If using frozen bread dough, let thaw until pliable. Roll out on a floured surface to 1/4 inch (a little more than .5 cm) thickness.. Cut out shapes with cookie cutters and arrange on greased baking sheets, spaced to allow for rising. Brush with beaten egg. Sprinkle generously with combined cheese, garlic powder and parsley. Let stand 15 minutes. Bake at 350°F (175°F) 15 minutes or until golden and crisp. Makes 2 1/2 dozen (that’s 30, btw).
Comments: If you follow this method, you’ll have garlic-cheese-parsley sprinkles all over the baking sheet between the crisps. Must think of a better way…
Brown Bag Fruit Mix
1/2 c unpared apple, diced
1/2 c sliced banana
1/2 c cut up grapefruit sections
2 Tbsp juice from grapefruit or pineapple
1/3 c grapes, halved
1/2 c pineapple tidbits, juice-packed, drained
Mix apple, banana and grapefruit sections with juice. Add grapes and pineapple. Chill.
Other fresh fruit in season may be used; e.g. peaches, nectarines, melon, berries, apricots.
Comments: You don’t really need a recipe for this, but having one helps remind you of this lunch option. Just be sure to first mix the juice with any fruits that are subject to oxidation.
Apple kebabs
1 apple, peeled, cored and cubed
1/4 c fresh lemon juice
1 c cubed mild Cheddar or Swiss cheese
Dip the apple cubes in the juice to keep them from darkening. Alternate cubes of apple and cheese on small wooden skewers.
Comments: Or don’t bother with the skewers, and just pack apple and cheese slices or cubes!
Date oatmeal cookies
1 1/2 c whole wheat flour
3 Tbsp wheat germ
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/4 tsp ground nutmeg
2 eggs
3/4 c packed brown sugar
1/4 c orange honey
1 c butter, at room temperature
3 c rolled oats
1 c chopped dates
Combine flour, wheat germ baking soda, cinnamon, salt and nutmeg; set aside.
Cream butter with honey and brown sugar. Beat in eggs. Add flour mixture, then stir in rolled oats and dates.
Drop spoonfuls onto greasted baking sheet, spacing them for spreading. Back at 350°F (175°C) for 8 to 10 minutes, or until golden. Cool on wire rack.
Comments: The original method was for food processor, but I’ve rewritten it for you in case you don’t have one (like me). Orange honey? No idea.
Lunchbox kebabs
wooden skewers
cheese chunks (4)
ham or lunch meat cubes (3)
pitted olives (green or black) (3)
pickles, baby dill or sweet (2)
cherry tomatoes (2)
radish, cut into slices (1 large)
The amount in brackets is per kebab. Can also add vegetables such as sweet peppers, hot peppers, broccoli, or cauliflower; or fruits. To avoid cracking cheese or meat, twist skewer while inserting.
Comments: Like the apple and cheese kebabs above, I’d rather have it without the stick. I think the age range overlap between old enough not to use your skewer as a weapon and young enough to find this concept fun might be dangerously narrow. But YMMV.
Cucumber dip
1/4 c cucumber (peeled & finely grated)
1/4 c low-fat plain yogurt
1/4 c light sour cream
1/4 tsp cumin
1 Tsp fresh cilantro, minced
1/4 tsp hot pepper, chopped (optional)
dash cayenne
salt and pepper to taste
Squeeze cucumber to remove excess moisture. Mix all ingredients well and refrigerate at least 2 hours. Serve with cut vegetables, chips or crackers.
Vegetable sandwich spread
4 oz (115 gr) light cream cheese, at room temperature
2 radishes, chopped
2 Tbsp celery, chopped
2 Tbsp carrot, finely grated
2 Tbsp sweet pepper, chopped
1 small green onion, thinly sliced
3 or 4 drops Tabasco sauce
salt and freshly ground pepper
chopped parsley for garnish (optional)
Combine all ingredients. Spread on crackers, pita bread, bagels or lettuce leaves.
Comments: Or you could just mix in a couple tablespoons of chopped parsley. Alternatives for the Tabasco sauce could be Worcestershire sauce, A-1 sauce, Maggi...
Gobble-it-up chili
3/4 lb (12 oz / 340 gr.) ground raw turkey
1 large onion, coarsley chopped, about 1 cup
1 small green pepper, chopped, about 1/2 cup
1 clove garlic, minced
2 15-oz cans pinto beans
1 14 1/2-oz can tomatoes, cut up
1 Tbsp brown sugar
1 tsp chili powder
1/4 tsp salt
1/8 tsp pepper
shredded Monterey Jack cheese (optional)
Sauté turkey, onion, green pepper and garlic until no longer pink and vegetables are tender, about 10 min. Drain. Stir in remaining ingredients, bring to a boil and simmer, covered, over low heat 15 to 20 min. To take for lunch, ladle hot chili into vacuum bottles. Add cheese if desired.
Comments: Any chili would do. This seems like a good basic recipe for an easy, low-fat chili.
Source: Clipped from the Ottawa Citizen, Sept. 20, 1989. I didn’t keep the first page of the article (which was entitled Hey Kids! Eat healthy!) where the recipes were introduced, so I can’t credit the article’s writer, sorry.
Comments (general): Good ideas for any age, and there’s no reason why you can’t eat them at home, too. I clipped this article when I had a 2-year-old and a newborn, and I could see lunch boxes in my future. Hi, guys! Now you’re old enough that you’ve been fixing your own lunches for several years. I hope you like these.
Wednesday, September 22, 2010
Caraway Rye Bread
Ingredients
2 pkgs dry yeast
3/4 cup warm water (110–115°F/43–46°C)
1 1/2 c milk
3 Tbsp butter
2 tsp salt
1/2 c molasses
2 Tbsp caraway seed
2 c whole-grain rye flour
4–5 c stone-ground whole wheat flour
Method
Dissolve yeast in warm water. Scald milk with butter and salt and cool until warm. Stir into yeast mixture. Add molasses and caraway seeds. Add rye flour, beat until smooth. Mix in enough whole wheat flour to make a soft dough. Turn onto floured surface, knead until smooth and elastic. Shape into a ball, place in greased bowl, turn to grease dough. Cover and let rise until doubled. Punch down, let rest a few minutes.
Shape dough into two mini loaves and 2 long thin loaves: Divide dough into 4 parts. Roll each of 2 sections into 9×6-inch (23×15-cm) rectangles. Roll each one tightly, starting from a short side. Seal seams, tuck ends under, and place each into a greased 3×5-inch (7.5×13-cm) mini loaf pan. Roll each of the other 2 sections into an 11×6-inch (28×15-cm) rectangle. Roll each one tightly starting from a long side. Seal seams and pinch ends. Place on greased baking sheets. (Optional: brush tops with melted butter.) Cover, let rise until almost double. Bake at 400°F (205°C) about 20 to 25 minutes for mini loaves and 25 to 30 minutes for long rolls.
Source
Clipped from newspaper sometime in the 1980s.
Comments
Seems like a basic heavy, dark rye bread to serve thinly sliced.
If you use UHT milk, you don’t have to scald it, just warm it up to the right temperature.
Why whole-grain rye flour; is there any other kind?
I wouldn’t be too picky about requiring the flour to be stone-ground.
2 pkgs dry yeast
3/4 cup warm water (110–115°F/43–46°C)
1 1/2 c milk
3 Tbsp butter
2 tsp salt
1/2 c molasses
2 Tbsp caraway seed
2 c whole-grain rye flour
4–5 c stone-ground whole wheat flour
Method
Dissolve yeast in warm water. Scald milk with butter and salt and cool until warm. Stir into yeast mixture. Add molasses and caraway seeds. Add rye flour, beat until smooth. Mix in enough whole wheat flour to make a soft dough. Turn onto floured surface, knead until smooth and elastic. Shape into a ball, place in greased bowl, turn to grease dough. Cover and let rise until doubled. Punch down, let rest a few minutes.
Shape dough into two mini loaves and 2 long thin loaves: Divide dough into 4 parts. Roll each of 2 sections into 9×6-inch (23×15-cm) rectangles. Roll each one tightly, starting from a short side. Seal seams, tuck ends under, and place each into a greased 3×5-inch (7.5×13-cm) mini loaf pan. Roll each of the other 2 sections into an 11×6-inch (28×15-cm) rectangle. Roll each one tightly starting from a long side. Seal seams and pinch ends. Place on greased baking sheets. (Optional: brush tops with melted butter.) Cover, let rise until almost double. Bake at 400°F (205°C) about 20 to 25 minutes for mini loaves and 25 to 30 minutes for long rolls.
Source
Clipped from newspaper sometime in the 1980s.
Comments
Seems like a basic heavy, dark rye bread to serve thinly sliced.
If you use UHT milk, you don’t have to scald it, just warm it up to the right temperature.
Why whole-grain rye flour; is there any other kind?
I wouldn’t be too picky about requiring the flour to be stone-ground.
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