Garlic Herb Cheese Bread

1 package of active dry yeast 1/4 cup of warm water 1 cup of cottage cheese 1 large beaten egg 2 tablespoons of chopped basil 2 tablespoons of chopped tomatoes 1 tablespoon of olive oil 2 teaspoons of granulated sugar 2 large chopped cloves of garlic 1/2 teaspoon salt 1/4 teaspoon of ground pepper 1/4 teaspoon of baking soda 2 1/2 cups of flour 2 tablespoons of Parmesan cheese

In a large bowl, dissolve the yeast and wait for 5-10 minutes In a small saucepan, warm the cottage cheese for about 5 minutes. Then, add the warm cottage cheese, egg, basil, tomatoes, olive oil, sugar, garlic, salt, pepper, and baking soda to the yeast and water. Stir in the flour and Parmesan cheese. Cover with cloths and let it rise for 1 1/2 hours. Grease a 1-quart casserole. Stir the batter vigorously and pour into the prepared casserole. Let rise again for about 35 minutes. Preheat the ovens to 350 F. Bake the loaf for about 40 minutes. Let it cool. Loosen the loaf by running a knife around the edges of the casserole. Either serve it in the casserole or cool it some more.

Bean and Vegetable Soup Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 c Chopped onions 2 x Garlic cloves, pressed 1/4 c Olive oil 1 t Ground cumin seeds 1 1/2 ts Sweet Hungarian paprika 1/4 ts Cayenne 2 x Bay leaves Large carrot, chopped 1 c Chopped fresh tomatoes 3 1/2 c Vegetable stock 2 c Canned or cooked fava beans 1/4 c Chopped fresh parsley 3 tb Fresh lemon juice Salt and freshly ground Black pepper to taste Fresh mint leaves In a large soup pot saute the onions and garlic in the olive oil until the onions are translucent. Add the cumin, paprika, cayenne, bay leaves, and carrots and cook on medium heat for 5 minutes. Stir in the chopped tomatoes and vegetable stock and simmer until the carrots are tender, about 15 minutes. Finally, add the cooked fava beans and the parsley and lemon juice. Add salt and pepper to taste.

Honey Butter * 2 cups honey * 1 cup butter Let butter stand in room temperature until soft. Add honey and stir until it is perfectly blended. Cover tightly and keep cold. Blend with chopped nuts or spices. Hand Washing Water Rosemary or Orange peels, boil in water

Trenchers

4 cups of flour 2 tablespoons sugar 2 teaspoons yeast 1/2 to 1 cup warm water 1/2 teaspoon salt

Mix the warm water and sugar together. Add the yeast to this mixture. Let stand for 15 minutes. Mix flour, salt and yeast mixture together. Knead until dough pulls away from the side of the bowl, or until elastic. Bake in a moderate (350 or 375 degrees) oven for approximately 45 - 55 minutes.

Ciese Disc Ingredients: Dough for one pie: 2 teaspoons sugar 3 1/2 teaspoons yeast 4 tablespoons warm water 5 tablespoons melted butter 1 cup sour cream 3/4 cup yogurt 2 1/4 cups flour Mix the sugar and the yeast together. Add water to make a thin paste. Combine this with the butter, sour cream, and yogurt. Add the flour in three parts. Let the dough rise until double in size. Punch it down and divide into halves. Roll each half to fit a pizza pan -- the dough is sticky, so use extra flour sparingly to make it manageable. Filling: 3 cups grated cheese 1/5 cup cottage cheese 5 tablespoons butter, softened finely chopped onions and other herbs if so desired Mix the ingredients together and spread evenly over the bottom half of the crust, cover with the second half of the crust, and pinch shut. Slit the top of the pie. Bake at 375 degrees for 20 minutes, or until golden brown.

ppel Disc Ingredients : 10 1/2 3 1/4 2 1/2 2 1/2 1/4 1/4 1 1/2 1/8 1/2 1 x tsp tbl tsp cup cup tsp tsp cup tsp tsp cup pch In pie pastry Red sandalwood powder Butter Cinnamon Peeled, cored, thinly sliced Apples Peeled, cored, thinly sliced Pears Powdered cloves Mace Mixed dried fruit: raisins, Pitted prunes, halved dates Crushed aniseed Salt Almond milk (see below) Nutmeg

Method : * Bake pie pastry at 425F for 10 minutes. Melt butter in a heavy skillet, add apple & pear slices & fry about 5 minutes. Stir in dried fruit. Blend almond milk with sandalwood, then stir into fruit mixture along with remaining ingredients. Pour into pie pastry, & bake at 350F about 35 minutes or until fruit is soft. The sandalwood tinges the fruit a reddish brown without significantly altering the taste. The almond milk is a thickening agent.

clian Foogle 1 chicken 2/3 cup (100 g) unblanched almonds a handful of fennel or dill leaves a handful of parsley 2 cups (1/2 liter) water scant 1/2 teaspoon fine spices (see below) 2 tablespoons lard or oil salt Cut the chicken into serving pieces and pat dry. Melt the lard in a casserole over medium-high heat and brown the chicken. When it is golden brown, add the water and salt to taste. Lower the heat and simmer, covered, for 40 to 45 minutes or until tender. Meanwhile, wash and thoroughly dry the herbs. Grind the almonds finely in a blender or food processor, then add the herbs and blend to a paste. Remove the chicken from the casserole and keep it warm in a very low oven, covered loosely with aluminum foil. Add the almond mixture to the casserole and reduce over medium heat until the sauce has thickened. Arrange the chicken on a serving platter and strain the sauce over the chicken. Sprinkle with the spices to taste and serve.

Wassail Ingredients:

7 cups water 1 1/2 cup orange juice 1 1/2 cup apple cider 1 1/2 cup black tea 3/4 cup lemon juice 1 1/2 cup sugar 1/2 teaspoon each - allspice, ginger 4 cloves 2 large cinnamon sticks

Directions: Put spices in a tea ball or herb bag. Simmer all ingredients in crock pot about 1 1/2 hrs before serving. Alternative Wassail (Alcoholic) 1 ga Apple cider 2 qt Apricot nectar 3 c Dark rum 1 1/2 c Brown sugar; firm pack 1/4 c Lemon juice 6 Sticks cinnamon; 3" each 3 sm Oranges 1 1/2 ts Whole cloves Combine cider, nectar, rum, brown sugar, lemon juice, and cinnamon sticks in a large Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 1 hour. Stud oranges with cloves, and add to cider mixture. Serve hot. Makes about 1-1/2 gallons Harder Wassail Recipe (literally and figuratively) 10 small apples 10 teaspoons brown sugar 2 bottles dry sherry or dry Madeira

1/2 teaspoon grated nutmeg 1 teaspoon ground ginger 3 cloves 3 allspice berries 1 inch stick cinnamon 2 cups superfine sugar 1/2 cup water 1 cup brandy Preparation Core the apples and fill each with a teaspoon of brown sugar. Place in a baking pan and cover the bottom with 1/8-inch of water. Bake in a 350F oven for 30 minutes or until tender. Combine the sherry or Madeira, nutmeg, ginger, cloves, allspice berries, cinnamon, sugar and water in a large, heavy saucepan and heat without letting the mixture come to a boil. Leave on very low heat. Add the brandy. Pour into a metal punch bowl, float the apples on top and serve in 8-ounce mugs.