Caprine Cooking |
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1 1/2 c uncooked long-grain white rice 3 c water 1 c chopped red onion 1 c chopped celery 1 c chopped cucumber 4 oz feta cheese made from goat milk 1 T olive oil 2 T red wine vinegar Place rice and water in a medium-size pot. Bring water to a boil, when boiled reduce heat to a simmer, cover pot and let rice cook until tender. In a large mixing bowl, combine red onion, celery, and cucumber. Crumble the feta into the bowl. Cover the vegetable mixture with cooked rice, cover and let sit for 5 minutes. Toss vegetable and feta with oil and vinegar, and serve. Makes 4 servings. Nutritional information: 383 calories, 10 g fat, 10 g protein, 62 g carbohydrates, 25 mg cholesterol, 349 mg sodium, 2 g fiber. NEVER FAIL RECIPE (author unknown) 1/2 CUP FRIENDSHIP 1 CUP THOUGHTFULNESS Creamed together with a pinch of powdered tenderness. Very lightly beaten, in a bowl of loyalty with one cup of faith, and one cup of hope. Add one cup of love. Moisten with the sudden tears of heartfelt sympathy. Bake in a good natured pan. Serve repeatedly.
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5-1/2 cups all purpose flour 3/4 cup sugar 2 envelopes active dry yeast 1 tablespoon orange peel; grated 1-1/4 teaspoon ground cardamom 1/2 teaspoon mace 1/2 teaspoon salt 3/4 cup goat milk 1/2 cup water 1/2 cup butter or margarine 2 large eggs 1/3 cup currants 1/3 cup golden raisins 1/3 cup dried apricots; chopped 1/2 cup slivered almonds; toasted 1 large egg white; lightly beaten In a large bowl, combine 1-1/2 cups flour, sugar, undissolved yeast, orange peel, cardamom, mace and salt. Heat milk, water and butter until very warm (120 to 130 F.). Gradually, add to flour mixture; beat 2 minutes at medium speed of electric mixer, scarping bowl occasionally. Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6-8 minutes. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Punch dough down. Turn out onto lightly floured surface. Knead in fruits and almonds. Divide dough in half; shape into two 5 x 5-inch squareloaves. Place loaves on large greased baking sheet. Cut four 18 x 2-inch strips of foil. Fold in half lengthwise. Grease one side of each strip. Mark loaves (for tying ribbon after baking), by crossing two strips on top of each loaf, greased side down, making a "+" shape. Tuck ends of strips under loaves. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Brush egg white on loaves. Back at 350 F. for 40 to 45 minutes or until done. Remove from sheet; discard foil and let cool on wire rack. When cool, tie loaves with 1-inch wide ribbon, making a bowl on top. NOTE: Makes 2 loaves. Candied fruits or other dried fruits can be substitutedfor apricots. |
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