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Post by :bskyers
Category :Learning Kitchen
Author :Unknown
Date :December 2011
Read :3110
Click below to download : Bread - Starters Witch Yeast (Format : PDF)
Bread - Starters Witch Yeast
This is from cookbook published by Methodist Church women of Delphi,Indiana, more than a half century ago.1 cup mashed potato
1/4 cup sugar
2 teaspoons salt
1 cup warm water (105-115 deg)
Stir together in a quart glass jar, cover with a cloth and leave in a warm place (80-85 deg) for two days or until it ferments, bubbles up, and smells pleasantly sour.
Use, or seal and refrigerate.
Celia Snyder- Champaign County Coordinator
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2 large stalks celery 1 medium onion 1/2 cup butter or margarine 1 teaspoon salt 1/2 teaspoon lemon and pepper seasoning 1/8 teaspoon, each, mace, poultry seasoning and tarragon 1/2 teaspoon lemon juice 1 pint shucked oysters with liquor 8 slices day-old bread, cubed Finely chop celery and onions. Saute in margarine or butter until tender. Mix in seasonings. Add oysters with liquor and simmer until edges of oysters just begin to curl. Remove from heat and gently mix in bread cubes. Adjust moistness with water as desired. Makes about 4 cups dressing. Use to stuff turkey or cook in
Bread - Annapolis' Own Skipjack Oyster Dressing
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2 peeled and cubed potatoes 2 cups warm water 2 cups all-purpose flour 1 teaspoon white sugar (optional) In a medium saucepan, cover potatoes with water. Cook over medium heat until tender, about 20 minutes. Remove potatoes and reserve for other use. Let cooking water cool to lukewarm. Mix flour and 1 cup potato water. Set aside in bowl with cloth or wax paper to cover. Mixture does not have to be mixed smooth: the batter will work out any lumps as it sits. Stir once or twice a day until it smells right. It will have a nice sourdough smell
Bread - Starter Sourdough By Emma
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