Bread Hints

Here are some hints for better bread.

  • Large air holes in the crust may be caused by overkneading.
  • Let nut breads and other quick breads stand in the pan for 10 minutes before removing from the pan so they become firmer. They may become soggy if allowed to cool completely in the pan.
  • A rib of celery in your bread bag will keep the bread fresh for a longer time.
  • Dry cereal and potato flakes can be used as substitutes for bread crumbs.
  • Freshen dry bread by wrapping in a damp towel and placing it in the refrigerator for 24 hours. Remove towel and heat in oven for a few minutes.
  • After your rolls have baked, remove them from the pan immediately to prevent steam from forming and making them heavy.
  • To avoid lumps in bread batter, add a pinch of salt to the flour while still dry.
  • Place a small dish of water in the oven while baking bread to keep it from getting a hard crust.
  • To improve the texture of baking powder biscuits, knead it for 30 seconds after mixing.
  • Put frozen bread loaves in a clean brown paper bag and place in a 325º oven for 5 minutes to thaw completely.

Keep your fork

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Broccoli and Carrot Stir Fry

Here’s a delicious way to enjoy fresh broccoli and carrots.

2 Tbsp canola oil
1-1/2 c small broccoli pieces
1 c thinly sliced carrots
1 small onion, sliced and separated into rings
3/4 c chicken broth or hot water
1/2 tsp salt
1/2 Tbsp cornstarch
1 Tbsp cold water
1 tsp soy sauce

Heat oil in wok or large skillet. Add the broccoli, carrots and onions. Stir fry one minute. Add broth or water and the salt. Cover and cook until carrots are tender crisp, about 3 minutes. Mix cornstarch, cold water and soy sauce. Add to the vegetables and stir until thickened.

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Radish Salad

I can remember having a radish salad that Grandma would often serve with Sunday dinner. I finally ran across her recipe and want to share it with you.

1 package sweetened Lime-flavored Gelatin
1 tbsp chopped pimento
Few grains salt
1/2 c sliced radishes
1/4 c chopped sweet pickles
2 c water

Combine the gelatin and water following the directions for temperature of the water. Cool until partially set. Add the remaining ingredients and mix thoroughly. Chill until firm. Cut in squares. Serve on a crisp lettuce leaf garnished with mayonnaise and paprika.

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A Few Thoughts on Broccoli

Now that we are starting to harvest our broccoli heads, I thought it might be time to post a few thoughts on this popular veggie.

  • Broccoli is one of the most popular members of the cole family of vegetables. Cabbage, Cauliflower, brussels sprouts, Chinese cabbage, collards, kale and kohlrabi are also members of this family.
  • Broccoli as well as the other family members contain bioflavonoids that help reduce the risk of cancer of the colon, breast, cervix, lung, prostate, esophagus, larynx and bladder. The one that seems to be one of the best in cancer prevention is broccoli.
  • Broccoli is also a good source of vitamins, iron, potassium, folate, calcium, iron and other minerals.
  • It takes from 60 to 80 days for broccoli plants to mature from transplants.
  • Harvest the main head while it is still compact and the stalks tender and firm. Cut about 3 inches of the stalk off with the head. The compact heads should be a dark or purplish-green in color. Yellow buds mean the vegetable is too mature. Once the yellow flowers appear, broccoli is tough and bitter.
  • Most broccoli varieties will produce smaller side shoots from the main stem if the side shoots are kept cut. Harvest these side shoots every few days to keep them from flowering.
  • Soak the heads in ice cold salt water for 30 minutes before cooking or blanching. Cabbage worms, if present, will usually float to the top of the water. But check each head for stubborn worms.
  • Do not overcook broccoli. Cook to tender-crisp, never soft. It should be bright green at this stage, not olive-green.
  • Broccoli is delicious when eaten raw with dips or in salads.
  • Broccoli will keep for up to a week if kept unwashed in the refrigerator.
  • 1 pound of broccoli = 5 cups of florets = 1 pint

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Potato Curls

Here’s a recipe I ran across in my Grandmother’s recipe book. These potato curls are a delicious variation of French Fries. Use as many or as few potatoes as desired for a meal.

Pare needed amount of potatoes with a potato parer and discard the peelings. Continue to cut the potato in long thin strips using the potato parer. Cover the strips with cold water. Let stand 1 hour. Dry between towels being careful not to break the curls. Fry in deep fat at 390º until brown. Drain on crumpled absorbent paper. Sprinkle with salt or desired seasoning.

Keep your fork

Rice and Potato Helpful Hints

7 Rice and 1 Potato Helpful Hint

  1. Don’t stir rice while cooking unless recipe says to.
  2. Don’t soak rice before cooking.
  3. Don’t moisten rice and leave wet for a long time before cooking.
  4. When tossing or fluffing cooked rice, use a fork not a spoon.
  5. One cup of raw rice, when cooked will serve from 4 to 6 with normal serving size.
  6. When bell peppers, green onions and parsley are cheap on the market, buy and chop and freeze separately in small cellophane bags. Freeze in ¼ cup and ½ cup quantities. When you cook rice recipes, you have just what you need. This saves prep time.
  7. Serve rice with;
  8. Any gravy (roast, chicken, steak, duck, turkey, wild game)
  9. Shrimp creole
  10. Curried shrimp
  11. Chili (put a scoop in each bowl of chili)
  12. Any gumbo (put scoop in each bowl of gumbo)
  13. Any stew (shrimp, chicken. Meat, wild game)
  14. When boiling potatoes for salad, boil in very salty water to avoid skins breaking open and potatoes cooking to pieces. Use 1 tablespoon salt to each pint of water (one pint is two cups). Bring to a boil and boil slowly, so center will get done about the same time as the outer part. Drain as soon as done. Cool before peeling.

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Spanish Rice Hash

Spanish Rice Hash

This recipe is an excellent way to use leftover cooked rice.

2 c cold cooked rice

1 c canned chili with beans or ½ can chili without beans

½ tsp salt

½ c whole kernel corn, drained

1 c water

½ c grated sharp cheese

 

Mix all ingredients except the cheese. Place in buttered casserole dish. Cover well. Bake at 350 degrees for 30 minutes. Uncover and sprinkle with the cheese. Bake an additional 30 minutes, lowering the oven temperature, if necessary, to keep from burning.

 

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