Text 1340, 97 rader
Skriven 2008-01-25 12:48:46 av Janis Kracht (1:261/38)
   Kommentar till text 1269 av Ruth Haffly (1:396/45.28)
Ärende: BlueWave                                                 [2]
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Hi Ruth!

> We did a lot of Italian eating too as it was cheap and filling. I came
> up with a recipe to use our sourdough starter in a pizza crust one night
> just because the starter needed using.

I bet that was good :)

>> you might have around.. Some of our favorites still are Ziti and
>> Broccoli sauce (the kids called it "suckup macaroni" because they used
>> to drink the sauce which was more like soup, through the ziti :))..

> Cute!  Around our house when the girls were small, tomato soup got known
> as red soup, green pea soup was green soup.  Broccoli and cauliflower
> are known as trees and brains.

haha.. my grandchildren call broccoli "trees" :)

>> Clam sauce, marinara, etc. etc.

> Marinara was the one I made all the time, still do, because it's cheap
> (can of tomato paste, water and a few herbs/spices).  Now I add other
> things but still most all of our pasta has a red sauce.

You should try some "white" sauces.. I'll dig up some :)


>> ====Rici e Bisi (Rice and Peas)====
>> 1 cup white raw rice
>> 1 10 ounce-package frozen peas

> I'd have to adapt this to brown rice.

Sure, that would be good.. :)

> Canning dry beans

> Soak 5 pounds navy (I've used others, soaked individually to total 5
> pounds.) beans over night.  In the morning, divide between 7 quart jars.
> Add 1 teaspoon salt (may be eliminated) per jar, fill to neck with
> water. Process in pressure cooker for 1 hour at 10 pounds pressure.

> Paraphrased from "More With Less" by Doris Janzen Longacre,Herald Press,
> Scottdale, PA, C 1976

> This cook book was commissioned by the Mennonite Central Committee in
> Akron, PA; lots of good basic recipes. I bought a copy 20 years later
> when Rachel got married to give her; the price charts for various things
> in the front part of the book had not been updated although the book had
> gone thru quite a number of printings since.

Great! Thanks :)

Ok, here's one white sauce.. this isn't the normal type I would make.. it's a
bit too rich for me <grin>. This is from the Northern Italy side of my family,
they like all this cream stuff <bg>:

===Spaghetti with Mussels in White Sauce====
3 dozen mussels, scrubbed
4 shallots, minced
1 onion
1 garlic clove, mashed
2 parsley sprigs, minced
1 cup dry white wine
3 peppercorns, crushed
1 tablespoon butter
4 tablespoons flour
2 egg yolks
1/2 cup Creme Fraiche ( recipe below) buttermilk for Creme Fraiche
heavy cream for Creme Fraiche
1 pound spaghetti
1 cup grated parmesan cheese

In a large pan, put shallots, onions, garlic, parsley, crushed peppercorn and
wine.  Add the mussels and cover. Cook over high heat until the mussel shells
open (about 5 minutes).  Remove from heat and cool.  Drain the mussels, and
reserve the cooking liquid.  Keep the mussels warm. Bring the cooking liquid to
a boil over medium heat and let cook for 5 minutes.  Strain the cooking liquid
twice.  Heat the butter in a saucepan and stir in the flour.  Cook the flour
and butter until golden.  Stir in strained cooking liquid and simmer for 10
minutes.  Beat the creame fraiche and egg yolks together and add to saucepan. 
Do not let the sauce boil, or it will curdle. Cook Spaghetti al dente and serve
with mussels and sauce, and parmesan cheese.

Creme Fraiche:
heavy cream
1 teaspoon buttermilk for each cup of heavy cream

Add buttermilk to heavy cream.  Heat in saucepan just until lukewarm.  Remove
from heat.  Pour in a glass and allow to stand at room temperature until cream
thickens.

Take care,
Janis

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