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Lammas Recipes
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Lammas is a time of grains and games! So eating fun harvest type food or grilled is good.
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Oven-Fried Green Tomatoes
1/2 stick butter
or margarine
1 teaspoon salt
1 teaspoon black pepper
4 green tomatoes, sliced
1 cup self-rising flour
Preheat oven to 400 degrees. Melt the butter in a baking pan. Stir in the salt and pepper. Coat the sliced tomatoes with flour and place them in the pan. Bake on the lower rack of the oven for 8 minutes. Then turn the oven up to broil in order to brown the tomato slices.
Yield: about 6 servings--------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
LAMMAS SEED BREAD
l pkg yeast
2 T sugar
3 c all purpose flour
2/3 c whole wheat flour
1 1/3 c rye flour
1 c cornmeal
1 c unprocessed bran
2/3 c golden raisins
2/3 c chopped pecans
2/3 c chopped walnuts
2/3 c sunflower seeds
2/3 c poppy seeds
1/3 c caraway seeds
2 c warm water
2/3 c warm milk
2 T canola oil;
1/2 c honey
2 eggs
Add yeast to 1/4 c of the warm water called for; stir to dissolve. Add
Remaining ingredients EXCEPT bread flour and whole wheat flour; stir well.
Gradually stir in reserved flour. Knead on floured board 10-15 minutes. Put
In greased bowl; turn to grease top; cover; let rise 1 1/2 hr or ‘til double.
Punch down. Divide and shape into two loaves or 30 cloverleaf rolls. Let rise
45 min ‘til double. Bake loaf 40-45 min at 350 deg till brown or rolls 20
Min at 400 deg. Cool on wire rack.
This is nice because it has a variety of grains to celebrate the variety of
Crops-----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------
¼
cup dried chilies
One
2 inch Cinnamon stick
2
bay leaves
2
Tbl. Mustard seed
1
Tbl Fennel Seed
1
Tbl cumin seed
2
tsp. Coriander berries
2
tsp. Black peppercorns
½
tsp. cloves
In
a small heavy-bottomed saucepan, roast all of the ingredients over medium heat
until they emit a rich aroma
Using
a mortar and pestle or electric grinder pound the roasted spices to a fine
powder. Rub 1 t o 2 Tbl into both
sides of the filets
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Honey
Apple Iced Tea
4
black tea bags
1/3 cup honey
3 cups unsweetened apple juice
3 cups boiling water
lemon slices
Makes 6 to 8 servings
In a 2 quart pot, brew tea bags in boiling water. Remove bags, add
honey and apple juice. Stir well. Pour over ice.
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1
16 oz. Can of black eyed peas
3
medium celery stalks, diced
1
medium onion, diced
1
medium green bell pepper, diced
1
medum red bell pepper diced
2
cloves garlic, minced
3
Tbl Vegetable oil
10
cups cold water
2
Tbl Worcestershire Sauce
2
to 3 tsp. Hot red pepper sauce
in
a soup pot, gently cook, covered, but stirring occasionally celery, onion, bell
peppers, garlic, and oil. Until tender, but not brown.
Drain
and add the black eyed peas along with the water. Simmer, partialy covered, until thebeans are tender, about 1
hour. Using a potato masher, mash just enough beans in the pot to slightly
thicken the soup.
Season
with Worcestershire sauce, and hot sauce.
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Creamy
Pesto Pasta Salad
1
package (7 ounces) refrigerated prepared pesto
1/2 cup Miracle Whip Salad Dressing
3 cups (8 ounces) rotini, cooked, drained
1/2 cup pitted ripe olive slices
3 tablespoons chopped sun-dried tomatoes in oil, drained
1/2 teaspoon pepper
Mix pesto and salad dressing until well blended. Add
remaining ingredients. Mix well. Refrigerate.
Makes 4 cups
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Grilled
Chicken with Herbs and Garlic
1/4
cup chopped fresh parsley
1 Tbsp, Tarragon
2 Tbsp. chopped garlic
salt, pepper
2 chicken breasts, split, skinned and boned (to make 4 halves)
1/4 cup (1/2 stick) butter
1/4 cup fresh lemon juice
Combine parsley, tarragon and garlic; season with salt and pepper. Spread about
1-1/2 tsp. mixture on each chicken breast half. Grill chicken. Meanwhile, melt
butter with remaining parsley/garlic
mixture and cook about 2 minutes until tender. Stir in lemon juice. To serve,
spoon sauce over chicken. Yields 4 servings.
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Grilled
Catfish with Basil Butter Sauce
1/2 cup
dry white wine
1/4 cup minced green onion
2 Tbsp. heavy cream
1 cup (2 sticks) butter, cut into small pieces
2 cups fresh basil leaves
white pepper, salt
4 catfish fillets, about 1/2-inch thick
In small saucepan, boil wine with green onion until slightly reduced; stir in
cream and cook until thickened (about 1 minute). Gradually whisk in butter. Fold
in basil; puree in blender or processor. Season with white pepper and salt. Keep
warm while grilling fish.
Yields 4 servings.
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Easy Garden Bake
1 cup chopped zucchini
1 large tomato, chopped (1 cup)
1 medium onion, chopped (1 cup)
1/3 cup grated Parmesan cheese
1/2 cup Bisquick Reduced fat baking mix
1 cup fat-free (skim) milk
1/2 cup fat-free cholesterol-free egg product or 2 eggs
1/2 teaspoon salt
1/8 teaspoon pepper
1. Heat oven to 400º. Grease 9-inch pie plate. Layer zucchini, tomato, onion and cheese in pie plate. 2. Stir remaining ingredients until blended. Pour into pie plate. Bake about 35 minutes or until knife inserted in center comes out clean. Cool 5 minutes.
Makes 6 servings
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WHITE
CHOCOLATE CAKE WITH FRESH RASPBERRIES
For
cake:
6 cups sifted cake flour
2 tablespoons baking powder
1 1/2 cups unsalted butter
3 cups sugar
12 egg whites
2 cups milk
1 teaspoon vanilla extract
For White Chocolate Mousse:
2 cups non-dairy whipping cream
1/4 cup white chocolate chips
For Buttercream Icing:
1/2 cup solid vegetable shortening
1/2 cup unsalted butter softened
1 teaspoon vanilla extract
4 cups powdered sugar
2 tablespoons cream
Fresh raspberries
For
cake: Preheat oven to 325 degrees F. Grease bottoms of 12-inch, 9-inch and
4-inch round pans and line them with parchment or wax paper. Sift together flour
and baking powder. Set aside. Cream together butter and sugar until fluffy. Set
aside. Beat egg whites until stiff, but not dry. Set aside.
With
mixer at low speed, alternately add flour and milk to butter. Beat in vanilla.
Gently fold in egg whites and pour into prepared pans. Bake until toothpick
inserted into center comes out clean.
For
mousse: Melt white chocolate in double boiler or very carefully in microwave.
Cool. Whip cream until soft peaks form. On low speed, pour in cooled, melted
white chocolate.
For
buttercream: Cream together shortening and butter. Add vanilla. Gradually add
sugar 1 cup at a time, beating well on medium speed. Scrape sides often. Add
milk and beat at medium speed.
To
assemble: Spread raspberries over both the 12-inch and 9-inch layers of prepared
cake. Top each with raspberries, approximately 1/2-inches apart. Place 9-inch
cake layer on top of 12-inch layer. Place 4-inch layer on very top. Decorate
with buttercream
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Rhubarb and Apple Pie with Walnut Crumb Topping
Basic Sweet
Piecrust, recipe follows
2 pounds fresh rhubarb, trimmed and cut into 1-inch thick pieces
2 pounds Macintosh apples (6 to 8 apples), cored, peeled, and each cut into 12
equal slices
1 cup granulated sugar
1 cup packed light brown sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice
2 tablespoons applejuice
1 cup bleached all-purpose flour
1 cup chopped walnuts
4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
1 teaspoon ground cinnamon
Pinch freshly grated nutmeg
Preheat the oven to 370 degrees F.
Roll out the dough on a lightly floured work surface into an 11-inch round about 1/8-inch thick. Transfer the dough to a 9-inch pie pan. Trim off any overhanging dough to make a 1/2-inch wide overhang around the edge of the pan. Flute the edges of the dough with your fingertips.
In a large bowl, mix the rhubarb, apples, sugar, 1/2 cup of the brown sugar, the cornstarch, lemon juice, and brandy, and toss to coat the fruit evenly. Pour the mixture into the piecrust.
In a medium bowl, combine the flour, walnuts, remaining 1/2 cup brown sugar, butter, cinnamon and nutmeg and mix well with your fingertips until the mixture resembles coarse crumbs. Sprinkle evenly over the filling.
Bake until the top is golden brown and the juices are bubbling, 30 to 35 minutes. Cool on a wire rack for at least 15 minutes before serving.
Basic Sweet
Piecrust:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
3/4 cup solid vegetable shortening
6 to 7 tablespoons ice cold water
In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Using either a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
Preheat oven to 350 degrees F.
Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12-inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and place in the oven.
Bake until golden, about 15 to 20 minutes. Remove from the oven and cool completely.
Yield: 8 to 10 servings
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BLUEBERRY CRUMBLE
· 4 cups fresh or thawed, frozen blueberries
· 1 to 2 tablespoons sugar
· 3 packages (1.5 ounces each instant oatmeal with maple and brown sugar)
· 3 tablespoons butter, softened
Preheat oven to 375º F. In a 9-inch pie
plate, toss blueberries with sugar. In a small bowl, combine oatmeal and butter
until mixture forms coarse crumbs; sprinkle over blueberries. Bake until mixture
bubbles around the edge and topping is light brown, 30 to 35 minutes.
Yield:
6 portions
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