Text 16604, 92 rader
Skriven 2014-09-03 14:33:33 av Stephen Haffly (1:396/45.27)
  Kommentar till text 16578 av NANCY BACKUS (1:123/140)
Ärende: juicing
===============
Hi Nancy,

On (02 Sep 14) NANCY BACKUS wrote to STEPHEN HAFFLY...

 NB> I was referring to by the time of the next picnic, that you might have
 NB> had occasion to try them... especially as Ruth was telling me that she
 NB> plans to bring a jar to Life Group at some point...  ;)

Re: Okra pickles--I'm in no hurry to try them. I may, but my previous
experiences with them don't incline me to do so.

 NB> Oh, and Ruth said to ask you what you are putting into your
 NB> juicings... and if you are keeping any sort of record as you go... ;)
 NB> I was
 NB> querying her particularly originally about the one she said was too
 NB> grassy so she said that she left that one totally for you...  :)

I'm not keeping anything other than mental notes.

I've used so far:
Tomatoes, Carrots, Beets (including beet greens), Parsley. Alfalfa
Sprouts, ginger root, wheat grass, celery, onion, and cucumber. Fruits
include apple, peach, orange, lemon, and more.

The one she said tasted too grassy had some of the alfalfa sprouts,
celery, and a little too much beet root in proportion to the tomatoes.
I don't remember exactly what was in that batch.

I just made some that had 6 tomatoes, a quarter of a beet root, and 3
small carrots. To that, I added a little sea salt. Ruth said it was
okay. I think she likes the cooked taste of the commercial products
rather than the raw flavor of the juices I make.

I made a batch of these the other day, but not with this recipe. I used
the LLL baking mix that Ruth had mixed up. It had much the same
ingredients, but the dry ones and the fat were pre-mixed. I just added
the kefir.

MMMMM----- Meal-Master (tm) export from Gourmet Recipe Manager

     Title: Kefir Biscuits
Categories: American, Breads
     Yield: 1 dozen

      2  c whole wheat flour (mix of
           -bread and pastry)
      2 ts baking powder
    1/4 ts baking soda
      1 ts salt
    1/4  c shortening (non-
           -hydrogenated)
    3/4  c Kefir (can substitute
           -buttermilk)

  Sift dry ingredients into a mixing bowl. Measure shortening and cut
  into flour mixture with pastry blender or fork until finely blended
  (should resemble meal)
  Stir in almost all of the milk. If the dough does not seem pliable,
  add the rest. Use enough to make a soft, puffy dough, easy to roll
  out.
  Round up on a floured cloth covered board (cloth optional) and knead
  lightly (about six times). Roll out about 1/2" thick for thick
  biscuits or 1/4" thick for thin biscuits.
  Place on ungreased baking sheet. Bake until lightly browned (golden
  brown if using white flour).
  Serve hot with toppings of choice.

  Preparation Time: 10 minutes
  Cooking Time: 12 minutes
  Source: Modified Betty Crocker recipe
  Rating: 5/5 stars

  Modified from recipe in the Betty Crocker's Picture Cookbook, First
  Edition, General Mills, 1950. Modifications include substituting Kefir
  for Buttermilk and substituting Whole Wheat flour for white, all-
  purpose flour.

  Yield will depend on how thick the dough is rolled and how large the
  biscuit cutter is. Recipe can easily be doubled.

MMMMM


Regards,

Stephen
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