A Couple More Recipes....

...to help you use up last year's storage crops.

Potato Bannock
{from One Potato, Two Potato by Janet Reeves}

2 1/2 cups all purpose flour
1 tsp salt {I used sea salt}
2 tbsp baking powder
4 tbsp sugar {this stuff worked fine for me}
2 tbsp shortening or lard {I used butter}
3/4 cup mashed potato
1 cup cold potato water or cold water {I would go w/ the tatter water}

Preheat oven to 450 F. Sift flour, salt, baking powder, and sugar. Cut in shortening until mixture resembles course meal. Stir in potato. Add cold water and mix with a fork. Knead gently 8 or 10 times {I like 9 for "superstitious" reasons ;)} on a lightly floured board. Use extra flour if necessary. Pat into an oval shape about 3/4 of an inch thick. Score with a sharp knife. Bake for 20 minutes or until bannock sounds hallow when tapped. Serve with butter, and jam or molasses. {It tastes pretty darn good plain served with the recipe below!}
*********


Bay Borscht
{from Natural Foods Cookbook by Jean Hewitt}

2 tbsp oil {I used butter}
3 large onions, chopped
3 beets, peeled and grated
2 beets, peeled and cubed
1 carrot, peeled and chopped
2 potatoes, peeled and cubed
1 medium-sized head red cabbage, shredded
2 quarts vegetable broth or beef broth
2 cups chopped skinned fresh or canned tomatoes
1/2 tspn dill seeds, freshly ground
2 bay leaves, crumbled
1 tbsp soy flour {I used rye}
3 tbsp brewer's yeast
1 tspn sea salt
sour cream or plain yogurt

Heat oil in a large kettle and saute the onions, beets, carrot, potatoes, and cabbage, stirring occasionally, for 15 minutes.
Add broth, cover and simmer until vegetables are crisp-tender.
Combine tomatoes, dill seeds, bay leaves, flour, brewer's yeast, and salt and add to kettle. Cook for 10 minutes.
Serve topped with sour cream or plain yogurt. Yields 6 to 8 servings.
*********

Sláinte!

Laurel