Glass

Flour Shaker

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what do you use these following?

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Flour shaker
Food processor
Fry pan
Garlic press
Grater
Hand mixer
Juicer Ladle
Large fish slice
Large wisk
Measuring cups
Measuring jug
Measuring spoons
Metal bowl
Oven clothe
Oven glove
Pallet knife or spatula
Pastry brush
Pizza tray
Peeler
Plastic spoon
Rolling pin
Rubber scraper
Saucepan and steamer
Scale
Scissors
Sharpening steel
Sieve
Sifter
Slotted spoon
Small fish slice
Small knife
Small Wisk
Tongs
Wok
Wooden spoon

to cook and eat with

Watch what you eat

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World Food Day is observed on Oct 16. It provides an opportune time to take a closer look at what we tuck into daily.
Algonquin Mill Festival shakers in the flour mill 027.avi

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Some Ethnic & International Recipes

Potato Hominy Soup (mild Posole)

Ingredients:

2 ts Oil; (2 to 3 tsp)
1/2 c Thinly sliced onion
2 Garlic cloves; minced
1/2 ts Ground cumin; or more to taste
2 md Red potatoes (about 3/4 pound); peeled and chopped
1/2 c Roasted chili peppers; diced
3 c Vegetarian bouillon
2 c Cooked yellow hominy (or one can); rinsed and drained
2 tb Chopped fresh cilantro; garnish

Direction:

Heat oil in a medium-size pot, and saute onion and garlic for 3 minutes. *Add cumin, stir well, then add potatoes (1/2-inch dice) and green chiles. Cook over medium heat, stirring occasionally, another 5 minutes. *Add vegetable broth and hominy. Simmer the soup, covered, over low heat for 45 minutes. *Just before serving, stir in the fresh cilantro to warm it. *Serve hot with a Chile and Cheese quick, yeast, or corn bread. Add salt and pepper after tasting. Serve.

Batter-fried Squash Blossoms

Ingredients:

3 Dozen squash blossoms, picked just about to open (male blossoms are larger)
1 c Milk
1 tb Flour
1 ts Salt
1/8 ts Fresh ground pepper
1/2 c Cooking oil
Paprika

Direction:

In a shaker jar, combine milk, flour, salt and pepper. Place squash blossoms in large pie tin and gently pour the milk-flour mixture over them. Heat the oil in a large heavy skillet until a drop of water will sizzle. Fry the batter-coated blossoms in the hot oil until golden brown; drain on paper towels and sprinkle with paprika. Serve hot.

Squash blossoms are considered the greatest of delicacies by the Zuni. Choicest of all are the largest male flowers, which are carefully gathered from the vine, fried in deep fat, and served as an appetizer or used as a seasoning for vegetables, soups and stews.

Squash Lentil Soup

Ingredients:

1/2 c Lentils
2 lg Chopped onions
5 c Chicken or vegetable stock
2 c Pureed or mashed cooked squash
1 ts Oregano
1 ts Basil
1 ts Pepper
ds Tabasco sauce

Direction:

Saute onions and cook until lightly browned. Stir in lentils and stock. Blend in the squash. Crush herbs and add to soup, along with other seasonings. Simmer 1 1/2 hours. Serve hot or let cool and blend if a thick soup is desired. Reheat at serving time.

Wild Rice Spoon Bread

Ingredients:

1 c Cooked wild rice
1/4 c Corn meal
2 c Buttermilk
1 ts Salt
2 Eggs, beaten
2 tb Butter, melted
1/2 ts Baking soda

Direction:

Combine ingredients together and mix to form smooth batter. Put batter in a greased baking dish and bake at 325 degrees F for 1 hour.

Anasazi and Pinto Beans With Hominy and Green Chiles

Ingredients:

1 1/2 c Dried anasazi beans
1 1/2 c Dried pinto beans
10 c Water
1 ts Salt
3 c Dried indian hominy
3 Green anaheim chiles, for garnish

Direction:

Soak the beans overnight in water to cover. In the morning rinse the beans with cold water and place in a large pot with fresh water to cover. Stir in the salt, cover and simmer slowly 2 to 2 1/2 hours, until the beans are tender. Add water when necessary and stir occasionally to prevent the beans from burning.

Add hominy and simmer, covered, 1 hour, stirring occasionally. The hominy and beans should be very soft and moist, but not too watery.

While the beans and hominy are cooking, roast, peel, seed and dice the chiles. Sprinkle on top of the cooked beans for garnish.

Seafood Corn Pudding

Ingredients:

4 lg Ears corn
2 T Melted butter
3/4 c Condensed milk
Salt and pepper to taste
3 ea Eggs well beaten
1 t Sugar
1 1/2 lb Small shrimp, shelled

Direction:

Preheat oven to 325oF. Grease well with butter and sprinkle with cornmeal a 1-1/2 quart casserole. Set aside. Grate the fresh corn into a medium bowl. In a separate bowl beat eggs and fold into the corn. Add melted butter, sugar and condensed milk. Blend well. Add shrimp, salt and pepper, and blend well. Pour into the prepared casserole and bake in the preheated oven for 1 hour. Serve immediately.

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