1 1/3 c Warm Water; 110/115F degree
4 tb Honey
4 pk Active Dry Yeast
8 c Bread Flour; or less
1 c Cornmeal; not cornmeal mix
1 1/3 c Whole Wheat Flour
FILLING FOR DOUGH:
1/2 c Country ham; minced and
-fried until crisp 1 lg Onion; White, 1/4" dice
1/3 c Chile Pulp;Anaheim, seenote
6 tb Molasses
1/4 c Vegetable Oil
1 1/2 ts Salt
1 Egg; lightly beaten
1 14oz can of Yellow Hominy
2 tb Oat Bran; dust on top
seenote: Dried Chiles, reconstitute 6 to 8 Anaheim or Numex Peppers, scrape the flesh from the inside of the skin, discard the skin. using a sturdy fork mash the pulp until smooth. Use any other method for mashing chiles. NOTE,NOTE, Use only recipe amount of this mixture. seenote: Hominy, drain 14 oz. can of hominy, rinse slightly and chop a little. Until the hominy is in 1/3 hominy size..... Lightly grease a baking sheet. Sprinkle with 1 tb cornmeal. Set aside. Chop the Ham and Onion separately, into small dice or large mince, fry the ham in a dry hot pan to crisp the edges of the ham. Remove ham from pan. Add onions to the same pan, stir over medium heat for 8 to 10 minutes. Cook the Onions until golden brown,
DO NOT brown until crisp. Mikenote: Pay attention to stirring at this step. NO crisping. Combine onions, ham, and hominy and stir to mix well, let this cool. In a 4 cup measuring cup, stir the honey into the water and sprinkle the yeast on top, stir until dissolved. Set aside. Use the dough hook for this project. In the mixing bowl of a heavy duty stand mixer, combine bread flour, 1 cup of cornmeal, whole wheat flour, molasses,
vegetable oil, salt and egg. mix on low speed for 1 minute. Add the water/honey/yeast mix, Onion, chopped Hominy, Ham, Chili Pulp, and enough of the remaining flour to form a soft dough. Mix on low speed for 2 minutes. Knead on low speed, adding additional flour as needed, for 8-10 minutes or until the dough is smooth and elastic and no longer sticky. Cover the mixing bowl and let rise until doubled, 1 to 2 hours. I usually freeze half of this dough for a later loaf. Divide dough into two balls, freeze in a non stick sprayed, gallon plastic bag. Continue this recipe with remaining dough. Punch down the dough on a lightly floured surface. Roll the dough into a 14" circle, fold it in half, overlapping, slightly off center, so the top layer is set back about 1" from the bottom edge. With a sharp knife,or dough scraper, make 4 or 5 equally spaced cuts from curved edge to folded edge, about 2/3 the way across the loaf (cutting through both layers). Separate the cuts slightly so the loaf opens up and is crescent shaped. Place on the prepared baking sheet and let rise until doubled in volume, about 45 minutes...............Preheat the oven to 375F degrees. Let rise in warm room for 45 minutes, place in 375F degree oven for 45 minutes, or until it is nicely brown on top and the interior temperature is 200+F degrees. Remember this bread is fairly wet, and it will go against some of the rules of breadmaking. Use a flour sifter/duster to lightly flour the dough on the board if it seems too sticky to handle. Brush the loaf with the melted butter and sprinkle the remaining 1 tb of Oat bran over the loaf. Bake for 40 minutes or until done. Remove to a wire rack and
let cool completely.
How To make Country Ham and Hominy Bread X Two's Videos
SOPAIPILLA and PAZOLE by MulE
THANKS MulE
Amazon link.
Sopaipilla
5 cups self rising flour
3 Tbsp Active Yeast (not instant)
1/2 stick butter (softened)
2 1/4 c water (warm)
oil for frying
Fold all ingredients, except the oil, until it comes together. Cover in oiled bowl and let rise for 2 hours. pinch off balls and roll very flat. Fry each side for about 1 min.
Pazole
1 large can of hominy
2 cans chile sauce
1/2 can green chiles
1 clove garlic (finely chopped or mashed)
12 oz country ham (chopped)
Mix all together and bring to a boil.
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Planting Tomatoes, Smokehouse, Pork Chops & Waldorf Salad and the Bee Box (Episode #307)
We start in the garden where Tim and Nicki share a new fun way to plant tomatoes (to keep them watered and support them as they grow). We have the next step in How-To Build a Smokehouse and then it's off to the patio for dinner: Waldorf Salad, Grilled Pork Chops with a Sweet Tangy Glaze and Grilled Pineapple. We visit with Allen to add a super to our bee box (almost time for honey!) and finish the night feeding the Alpacas.
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Steamed Meat Roll From 1930 - Old Cookbook Show
1930s Steamed Meat Roll - Old Cookbook Show
Today on the Glen And Friends Old Cookbook Show we take a look at a 100 year old Depression Era recipe from a country Church Community Cookbook.
Meat Roll:
1 lb of raw beef steak
1 lb of raw ham
4 oz. breadcrumbs
2 eggs, well beaten
Pepper and Salt
Method:
Mince steak and ham, mix in a basin with breadcrumbs, bind together with eggs and steam in a jar for 3 ½ hours. Serve cold with parsley.
This summer (June 2023) I'm flying in a 2,086nm fundraiser for Hope Air, an organisation that helps lower income Canadians or those who live in remote areas access healthcare by providing flights (through private pilots and airlines) to larger urban centres.
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Everyone's Buying CANNED CORN After Seeing This Genius Idea! You'll Copy His Brilliant Hack!!!
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Video content
0:00 – Start
0:08 – Caramelized Onion and Corn Soup
1:41 – Quick and Easy Corn Fritters Recipe
✅ Caramelized Onion and Corn Soup
● onion - 1 pc.
● butter - 30 g
● canned corn - 400 g
● milk - 350 ml
● salt - 1 tsp.
● hot pepper - ⅓ tsp.
✅ Quick and Easy Corn Fritters Recipe
● egg - 1 pc.
● canned corn - 350 g
● wheat flour - 120 g
● salt - ½ tsp.
● olive oil
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Traditional Appalachian Meal-Country Ham, Red Eye Gravy, and Homemade Biscuits
We cook a lot of traditional meals around here, this one being a family favorite. I don't cook using a ton of ingredients, folks way back just didn't have them, and the food is absolutely delicious. Y'all enjoy!
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Appalachian cooking Red eye gravy a traditional appalachian meal appalachian food staples appalachian foodways appalachian recipes appalachian recipes tried and true appalachian recipes youtube country ham and red eye gravy how to make red eye gravy meal commonly eaten in appalachia recipe for red eye gravy red eye gravy recipe red eye gravy with coffee what is appalachian cooking what is traditional appalachian food what traditional appalachia food is
Burgoo, Cornbread Cakes, Fried Apple Pies, Mussels and KY Festivals (Episode #374)
It's fall! Time for soups and stews and our favorite... BURGOO! Head to the Burgoo Festival to learn about the basics, and stop by the Chicken Festival for some fun with the Colonel, then it's back to light a fire for Cowboy Campfire Cooking! We're making burgoo, jalapeño cornbread cakes and homemade fried apple pies over the fire! Stop by Mezzo Italian Cafe in Midway to end the night with some delicious Mussels!
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