Cookin' for the  Northwoods

Available by direct order and distributed by Lulu.com

$12.99 in print (Bulk order discounts available)

or $6.94 as an e-Book (downloadable to your computer in .pdf format)

from Lulu.com  

By a "special request", here's a recipe or two from

"Cookin' for the Northwoods"

STURDY GRAHAM ROUNDS

 4 C Graham or Whole-Wheat Flour -- unsifted

2 Tbsp. Sugar                             1/4 C Warm Water         

1 Tbsp. Dry Yeast                       3 Tbsp. Vegetable Oil

2 1/2 C Unbleached Flour -- as needed

2 C Warm Water                         2 tsp. Salt             

2 Tbsp. Instant Minced Onion or 2 Tbsp. grated orange peel and 1/2 tsp. cumin

 Dissolve yeast & sugar in 1/4 C warm water; let sit several minutes.  Add graham flour, 1/2 C flour, salt and onion to mixing bowl.  Add yeast, oil and water to bowl. Mix very thoroughly.   Add 1 1/2 C more flour, mixing with heavy spoon.   Turn out dough onto floured surface; knead until smooth and elastic, about 10 minutes, adding more flour as needed to prevent sticking.  Put dough in an oiled bowl, cover, and let rise until doubled in size.  Punch dough down, divide into 24 equal parts. Shape each into a ball, and then flatten to 1/2 inch thick.  Place onto a greased cookie sheet and let rise until doubled, about 30 minutes. Bake at 425°F until lightly browned. Remove and cool on a rack.  Split each like an English muffin, return halves to oven, split side up, and bake at 150-200°F until crisp throughout, about 2-3 hours.

Use with cheese spreads, peanut butter, jam or hunks of salami.

POTATO SOUP in a CUP MIX

1 3/4 cup instant mashed potatoes           1 1/2 cup instant dry milk

2 Tbsp. instant chicken bouillon              2 tsp. dried minced onion

1 tsp. dried parsley flakes                       1/4 tsp. each white pepper and crushed thyme*

1/8 tsp. turmeric                                     1 1/2 tsp. seasoning salt

Combine all ingredients really well in a bowl.  Store in a 1-quart canning jar with a tight-fitting lid or put in a strong Zip-Loc™ bag.  Makes 6 servings.  Use within 3 months. 

* I have used dried crushed basil or an Herbe de Provence blend, well crushed, with good reviews.

Attach instructions to the jar or write on the bag:  Place 1/2 cup mix in soup bowl and add 1 cup boiling water. Stir until smooth.  This is a nice ‘first course’ to have while you’re waiting for the ‘real meal’.

Thank you for visiting my website!  Be sure to send an email and tell me how you like it.

Back to RG Books of Ely Homepage    

©RG Books of Ely