Sourdough Bread — A Mormon Tradition

I love San Francisco's sour dough bread. I'm excited to have a recipe for the sour dough starter because today I read an article By Dian Thomas about Sourdough Bread being a Mormon tradition, and I'll post the recipe part of it here with the link to the entire article too. http://www.ldsmag.com/enjoying/080327bread.html

Making Sourdough Starter

Your homemade starter will work just as well as one that has been passed down through generations. Some families pride themselves on its length of time in use, and many even give their starter a name.

• 1 cup all-purpose flour
• 1/2 tablespoon dry yeast
• 1 teaspoon sugar
• 1.5 cups warm water

In a crock or plastic container, combine flour, yeast, sugar and warm water. Leave at room temperature for 3 days, adding 1 cup of new flour and 1/2 cup warm water each day until batter

is active. You can tell the batter is active because the odor is pungent and the surface is bubbly. This occurs from the gas released by the action of the yeast.

At this point your starter is ready to form the basis of sourdough recipes. Remember to set aside 1 to 2 cups of starter for the next batch. The amount of dough you mix will depend on the number of bread loaves or biscuits desired.

Earliest Easter for the rest of our lives

Easter Menu March 23, 2008

Appetizer -- Veggie Rabbit (see recipe in previous post)

Leg of Lamb -- I fixed lamb for my Mother.  I found this recipe at http://www.recipezaar.com/55600 and like it much better than what I tried on my Easter 2007 post.  If I didn't cook last year's so long, it would have been much better.  

Spiral Ham (our kids haven't grown lamb tastebuds yet)

Small yellow potatoes with drippings from lamb

Karelian Rice Pastries (see recipe below)

Egg butter

Broccoflower and Carrots, steamed
Jello Eggs on bed of lettuce

Blueberry muffin bunnies

Peeps tulips
Dessert -- Strawberry Shortcake

Title: Karjalan Piirakka (Karelian Rice Pasties)

Description:
Comes from the Eastern part of Finland, Karjala, where Mummo was born. Nowadays they are popular all over Finland. Served often at our Finnish dinners. Always a part of our Christmas Eve dinner.

Ingredients:
For the Rice Filling, use the recipe for Rice porridge on this site (Dec. 2006).   Just omit the sugar.

For the crust:
1 c water
1 1/2 t salt
1 2/3 c rye flour
2/3 c all purpose white flour
Mix water in bowl, salt, stir, add flours slowly. It will be a sticky messy job. If too sticky to roll, just add a little more flour. Can make ahead and put in a ziploc bag and roll out when ready.

For egg butter:
1 cube slightly softened margarine or butter
2 hard boiled eggs, chopped,
a tiny bit of salt since butter already has salt
Mash and mix together.

Directions:
Roll out crust in a thin oval shape. Place rice porridge in the middle. 

Pinch sides of crust up around the filling. 

Place on cookie sheets close together. 

Bake at 375 or 400 depending on your ov

en, until light brown. When light brown, open 

your oven and lift up one to make sure the bottom isn't brown. They do not taste good if they are. One the stove top, melt a stick of margarine and some water in a kettle. Use tongs to remove each pastry and dunk it completely in the mixture. Prepare a couple of old towels laid out with wax paper on them. Place the dunked pastries on the wax paper and then wrap the wax paper and towel combination up over them to keep them warm. This process softens them. Mummo says to keep them under the towel as long as you can stand it. She samples them at many stages.

Serve with egg butter, or cheese or lunchmeat or plain butter on top of the rice part.

Peter Rabbit in Mr. McGregor's Lettuce Bed

Our youngest saw this "Veggie Rabbit" on Studio 5 http://www.ksl.com/index.php?nid=204&sid=2882245
earlier this week and wants to help me make this Rhodes Rolls Veggie Rabbit for Easter, so we'll do just that!

My Mother often served veggie baskets. Her comment is, the bunny will be easy, it's all the time to prep the veggies. I think that's because her veggies were an art form unto themselves.

Veggie Rabbit

Ingredients:
2 Loaves Rhodes™ Bread Dough, thawed but still cold
sliced almonds
2 large raisins
1 egg, beaten

Cut one loaf of bread into 1/4 and 3/4 portions. Shape 3/4 portion into egg shape for body and place on a large sprayed baking sheet. Shape 1/4 portion into pear shape and place above body for head. Clip side whiskers with scissors. Cut second loaf in half. Cut one half in half again for ears and roll into two 16-inch ropes. Fold together and place on top of head. With remaining half of loaf, divide dough in half. Take one half and cut into two pieces. Shape into 2 large thumper feet and place under bunny. Clip toes. Divide last piece of dough into 1/3 and 2/3 portions. Divide 2/3 portion into two hands and place on side of body and clip fingers. Divide remaining 1/3 dough into two large balls and one small ball. Place two large balls on face for cheeks and one small ball for nose. Place 2 raisins on face for eyes and 2 almonds for teeth. Brush everything with beaten egg, even the teeth. Cover with sprayed plastic wrap. Let rise 15-30 minutes. Remove wrap and bake at 350°F 30 minutes or until browned. Let cool. Hollow out tummy and fill with your favorite dip.

Meat and Potatoes

When a friend of mine asked what Finnish recipe recipe I'd suggest she make her husband, knowing he's a big meat and potatoes eater, I shared this Karjalan Paisti recipe.  This comes from the Eastern province of Karelia in Finland.  Since the Karelian colors are red and black, I suggest serving it with a red and black place setting. It's the type of recipe you just put in all the ingredients and cook on low in the oven all afternoon.  I suspect you could leave it in the slow cooker or crock pot all day, but I've yet to try it that way.

Then it's served over boiled or mashed potatoes. My Mother served this a few times a year growing up, mainly when guests came.

Karelian Ragout
Preparation time: 20 minutes
Cooking time: 4-5 hours
Oven temperature 300 degrees F
Suitable for freezing

1 lb. pork (try to get meaty pork, so you don't have to cut out the fat)
1 lb. mutton (this is optional, as it's expensive or just use a little bit of lamb)
1 lb. beef (or other meat like venison)
water
1 1/2 tablespoons salt
2 onions, quartered
15-20 whole allspice
1 bay leaf

1. Cut up the meats into chunks and place in a casserole dish. (She always used her old yellow largest pyrex bowl).
2. Add the salt, allspice and onions and pour over enough water to just cover the meat.
3. Cook in a slow oven until tender. Cover the dish with a lid towards the end of the cooking time.

Here's another recipe to serve over mashed potatoes I need to try sometime. Just gotta find the reindeer first:)

Braised Reindeer
Preparation time: 10 minutes
Cooking time: 30 minutes
Suitable for freezing too.
3 lb frozen reindeer meat or venison
3/4 - 1 lb. freshside of pork or bacon
1 tablespoon salt
10 whole allspice
1 1/4 cups water
1. Cut up the pork or bacon into thin strips and brown in a cooking pot. Cut the frozen reindeer or venison into thin strips, add in small amounts to the pot and brown.
2. Add the seasoning and the water. Cook slowly with the lid on until done.
Butter or oil can be used instead of the pork or bacon.

White Taco from Arizona's Salt River Valley

Title: White Taco

Description:
White Taco originated in the Salt River Valley of Arizona and has been handed down from my husband's Mothers line. My Mother-in-law serves it, as does her sister-in-law and several aunts and their daughters too. Now it's my turn to start making it. I'm making it for the Recipe Exchange -- themed "our very BEST no fail recipes/crowd pleasers". Since most of mine are desserts, I asked my husband and he suggested this one, without hesitation.

Ingredients:
1.5 lb hamburger
1 onion
1 can green chiles
2 cans cream of chicken soup
1 can evaporated milk
grated cheese
1 pkg. of 12 corn tortillas

Directions:
In a large skillet, saute 1 to 1.5 lbs. ground hamburger or
ground turkey and a chopped onion. Drain the grease and
add a 4 oz. or 7 oz. can of mild, fire roasted, peeled and
diced, green chiles. Use the bigger can if serving adults only
and the smaller amount for kids. Remember jalapenos come
in the same size can, so avoid grabbing them, as they will
make it too hot. Now stir in 2 cans of cream of chicken soup
and 1 can evaporated milk. If it's a little bit thick, add a little bit
of regular milk. You want it a little bit soupy, but not too soupy.
Mix this altogether in the skillet. You may try diced, cooked
chicken, if you desire.

Spray your 9x13 glass pyrex with Pam and set aside. Slice 1
pkg. (12) corn tortillas down the middle, then slice each half
again lengthwise for a total of 3 times. Then line up like
noodles and cut into strips.

Put half of the tortillas strips in the bottom of the 9x13 and then
pour the filling from the skillet in. Sprinkle with Mexican mix or
cheddar cheese. Now add the rest of the tortillas. Bake for
30 min at 325 degrees (glass) until it looks bubbly all over.

Serve with salsa and a green salad.