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About Herald and news. (Klamath Falls, Or.) 1942-current | View Entire Issue (March 17, 1963)
A off Family Weekly Cookbook MELANIE DE PROFT, Food Editor C03 ' Steffi Norwegian Wheat Bread is based on a recipe handed down from generation to generation. Norwegian Wheat Bread 2'i cups milk ' cup butter 2 pkgs. active dry yeast (or use 2 cakes compressed yeast and cool milk to 80F to 85F) 7 to 8 cups flour Vi cup sugar 2 teaspoons ground cardamom teaspoon salt Butter, melted or softened 1. Heat milk and butter together until scalding. Pour into a large mixing bowl and cool to 110F to 115F. Stir in yeast; set aside about 10 min., or until yeast is dissolved, stirring occasionally. 2. Blend together 7 cups of the flour, the sugar, cardamom, and salt; add to milk mixture gradu ally, beating thoroughly after each addition. 3. Turn dough onto a lightly floured surface, cover, and allow to rest 5 to 10 min. Knead as much of the remaining 1 cup flour as possible into dough. 4. Form dough into a large ball and put into a buttered deep bowl; turn dough to bring but tered surface to the top. Cover with waxed paper and a towel and let stand in a warm place (about 80F) until doubled, about 1 hr. 5. Punch down dough with fist. Turn out onto a lightly floured surface, cover, and allow to rest 5 to 10 min. Divide dough in half. Press out air bubbles and shape into loaves. 6. Place in buttered (bottom only) 9Vfcx5'4x2--in. loaf pans; cover and let rise until doubled, about 40 min. 7. Bake at 350 F about 30 min., or until golden brown. Immediately remove from pans and set aside to cool on racks. While warm, brush tops with melted or softened butter. Two l4-lb. loaves bread 12 Family Wlcl. March 17, 19U Chicken Fricassee 1 stewing chicken, 4 to 5 lbs., ready-to-cook weight 1 large onion, quartered 6 stalks celery with leaves, cut in pieces Vi small bunch parsley 1 bay leaf 1 chicken bouillon cube 1 to I Vi teaspoons salt 1 Vi teaspoons Accent 3 peppercorns Vi cup flour 1 cup cream 2 teaspoons lemon juice 1. Disjoint chicken and cut into serving-sized pieces. Rinse chicken pieces and giblets. Pat liver dry with absorbent paper and refrigerate. Put chicken, gizzard, heart, and neck into a sauce pot or kettle. (If desired, brown chicken pieces in a skillet with hot fat; pieces may be coated with seasoned flour before frying.) Add hot water to barely cover. Add onion and next seven ingredients. Bring water to boiling; re move foam. Cover sauce pot tightly, reduce heat, and simmer 2 to 3 hrs., or until thickest pieces of chicken are tender. During last 15 min. of cooking, add the liver. Remove chicken and giblets from broth. Strain broth and cool ; skim off the fat. 2. Heat 4 tablespoons of the chicken fat in the sauce pot; blend in flour. Heat until mixture bubbles. Remove from heat; gradually add 2 cups of the chicken broth and the cream, stir ring constantly. Continue to stir, bring rapidly to boiling, and cook 1 to 2 min. longer. Blend in the lemon juice. Add chicken pieces and heat thoroughly. 3. Serve chicken and gravy over split Soda Biscuit Squares. Garnish with parsley sprigs, if desired. 4 to 6 servings Tender-Rich Soda Biscuits Piping hot biscuits, slathered with creamy but ter and golden, rich honey on all-time favorite. 3 cups flour V cup sugar l'i teaspoons baking soda 1 teaspoon salt cup lard 6 tablespoons lemon juice 1 cup milk 1. Blend flour, sugar, baking soda, and salt. Cut in lard with a pastry blender until mixture resembles coarse corn meal. 2. Make a well in dry ingredients. Stir lemon juice into milk and add all at one time to dry ingredients. Stir with a fork until a soft dough is formed. 3. Turn onto a lightly floured surface and knead lightly with finger tips six to eight times. 4. Roll Vi in. thick and cut with a floured 2-in. round cutter. Transfer rounds to an ungreased baking sheet. 5. Bake at 450 F 12 to 15 min., or until golden. About 2 doz. biscuits Soda Biscuit Squares Prepare a half recipe of Tender-Rich Soda Bis cuits, using 14 cups flour. After kneading, roll or pat dough into a 9xt-in. rectangle; cut into six squares. Transfer to an ungreased baking sheet and bake at 450F about 15 min., or until golden. $ biscuit squares Note: For straight-sided biscuits trim the edges of the rectangle with a sharp knife before cut ting into squares. 1
