Favorite Recipes
Pot Roasted Herdbeast
1 deboned 3 pound herdbeast rump, chuck or round
2 and 1/2 cups water, divided
4 potatoes, cut into 1-inch pieces
4 Fingerroots (carrots), thinly sliced
2 to 4 tablespoons all-purpose flour
Whiteroots (onions) and mushrooms (diced)
In 5-quart cast-iron post, brown herdbeast over medium to high heat. Add Whiteroots (onions) and mushrooms blended with 2 cups water. Reduce heat and simmer covered, turning occasionally for 2 hours. Add vegetables and cook an additional 30 minutes or until vegetables and roast are tender; remove roast and vegetables. Blend remaining half cup water with the flour; stir into cast-iron oven (pot). Bring to a boil. Reduce heat and simmer, stirring constantly, until thickened, about 5 minutes. Makes about 6 servings.
Hearty Heardbeast Stew
1 to 1 1/2 pounds herdbeast, cut into 1-inch pieces
3 tablespoons flour
3 tablespoons butter or margarine
1 garlic clove (if desired)
1/2 large onion, cut into bite-size pieces
1 pound peeled tomatoes
2 cups water
4 small or 2 medium patatoes, peeled
2-4 small carrots, sliced
2 ribs celery, sliced into 1-inch pieces
bay leaf
1 cup corn kernels
salt
pepper
1/4 teaspoon dry mustard or cracked mustard seeds
garlic salt
parsley
Dredge the pieces of meat in flour. Melt the butter in a saucepan. When bubbly, add the meat. Brown the pieces on all sides. Sprinkle stal and pepper. Add the onion and garlic; cook until transparent. Add the tomatoes and two cups of wather. Break up the tomatoes with a spoon. Add potatoes, bay leaf, carrots, and celery. Bring mixture to a boil, cover, reduce to a simmer and let cook 30 minutes, stirring occasionally.
Add corn, spices to taste. Bring the stew to a boil again, cover and return to simmer. Cook for 15-30 minutes, stirring occasionally, until corn, potatoes, and meat are all tender, uncover and cook for 15 or so minutes until stew is slightly thickend.
Whole Wheat Bread (Two Loaves)
2 cups of milk
2 tablespoons of butter
1 tablespoon salt
4 tablespoons of sugar syrup
2 packages active dry yeast
1/3 cup lukewarm water (105 to 115 F)
1 teaspoon sugar
1/2 cup wheat germ
5 and 1/2 to 6 and 1/2 cups whole wheat flour
Heat milk to scalding point and add butter, salt and syrup. Pour into large mixing bowl and allow to cool to lukewarm. Mix the teaspoon sugar in the lukewarm water and add the yeast. Mix to dissolve the yeast and let it sit about 5 minutes until the yeast foams. Then add the yeast mixture to the lukewarm mixture in the large bowl.
Add the wheat germ and about 3 cups of flour and stir vigorously until batter is smooth. Add more flour and keep stirring until the batter is too stiff to stir. Turn the dough out on a floured board and knead, adding more flour as necessary to keep the dough from sticking. Continue to knead the dough until it is very smooth and elastic, about 8 to 10 minutes.
Turn the dough into a well buttered bowl and flip the dough to coat both sides with butter. Place in a warm draft free place and allow to rise to double in bulk, about 1 hour. Punch down, cover and allow dough to rise to double bulk again. After the dough has risen the second time, knead a few times and shape
into 2 loaves. Place the loaves in buttered baking pans and allow to rise to almost double, about 40 minutes. Bake in a preheated 375 F oven for 45 minutes. Loaves should be golden brown.
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