spaghetti sauce, canned bread

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More notes from Y2K:

 

Since we love pasta and bought alot of it for y2k I try and look for different sauce recipes, cause sometimes you just get tired of the same ol' spagetti sauce. I got this off the back of a box of pasta - and I have been looking for a recipe for this anyway as I LOVE this sauce. It's - Vodka Sauce you need - 1 T corn oil, 1 clove garlic, 1 can 8oz tomato sauce, 1/2c heavy cream or milk, 1 ts vodka, 1/4 ts dried basil, 1/4 ts oregano, 1/4 c grated Parmesan

 

In a large skillet heat oil over med heat, and add garlic, stirring constantly. cook for 1 minute. Stir in tomato sauce, cream(milk), vodka, basil and oregano. cook 8 min. Its done! Now put over whatever pasta you want. I believe the vodka can be left out - then its a pink sauce.

 

I am going to experiment w/ this recipe prior to y2k - using canned milk or dry milk and garlic powder instead of the oil and fresh garlic. But it seems a good recipe to use instead of the same boring spagetti sauce.

 

 

Basic Pressure Cooker Farmhouse Bread Without Pressure

 

2 envelopes dried yeast

1/4 tsp. sugar

1/2 cup warm water

1/4 cup honey

2 Tbs. corn or peanut oil

1 Tbs. salt

Up to 8 cups of all-purpose white flour

2 cups lukewarm water

1 Tbs butter

 

You will need a minimum 4-quart pressure cooker and to avoid any build up of

pressure during the baking, you should remove the gasket ring from the lid.

 

First in a small bowl, mix the yeast with the sugar and add the warm water at

precisely the right temperature. After 5 to 10 minutes pour this into a large bowl

and add the honey, oil, and salt. Now begin sprinkling the flour over the top cup

by cup and working in the flour before adding the next cup. Alternate the

additions with good dashes of the lukewarm water, continuing until you have

worked in the full 2 cups of water and 7 cups of flour. Do not let the dough

become too stiff, you are working towards a very thick batter. Additional flour

may be added by the tablespoonful until the desired thickness is reached. When

it is reached beat well with a wooden spoon. Then cover the bowl with a cloth

and set in a warm place to rise to double it's bulk.

 

When the dough has risen properly, punch it down and work it with your fingers

to expel it's air bubbles. Now divide it in two parts. Hold the second part in a

warmish place until you are ready to bake it. Remove the rack from your pressure

cooker and lightly grease your cooker. Spread 1/2 of your yeast dough in it. It

should be 1/3 to 1/2 full. Then cover it with a cloth and set it to raise again. The

pressure cooker should be about 3/4 full. This may take 40 to 50 minutes.

 

Now put the lid on the cooker and set it on gentle heat on top of the stove. Do

Not Put on The Pressure Gauge. Leave the steam vent open. Keep the heat

gentle, if you have a temperature dial it should be at 300 F..After about 30

minutes, reduce your heat to gentle simmering 215 F. There is a danger at this

point of the bottom burning. So keep the heat very low. Continue the gentle

steaming, from the moment when you first saw the steam at the vent, for

another 45 minutes. Then open the lid and test the loaf with a bright knife which

should come out clean and dry if the bread is cooked through. If not put back the

lid and continue the steaming for another 15 minutes or so. Finally when the loaf

is done and as soon as it is cool enough to handle, take it out and let it dry on a

rack. The bottom, which is beautifully golden now, of course, becomes the top.

Then repeat the operation with the second batch of dough. If you have two

pressure cookers you could be having them both cook at the same time. I would

think that you could just divide this recipe in half and make only one loaf.

 

This recipe comes from the Pressure Cooker Perfected book. I have not tried this

recipe, but I really plan on it and I will try it on my wood burning fire place insert.

If anyone tries it let us know how it turns out.

 

[Guest Guest]

Sounds good, Mare! I may have to try that sauce....

 

Remember how scared I was to try my pressure canner? I have a confession to make. I bought a small pressure cooker in 1999. I took it out of the box after a couple of weeks but, I STILL haven't gotten brave enough to use it!

 

Love,

Nana

[Dee]

Wow you all have been busy as beavers posting here while I was out doing more stocking up on items especially TP. LOL Mare see what you did..you got me started...LOL I dragged Mr. Reci out of the house last evening and out to SHOP SHOP SHOP! and Today I am making him take a few hours of vacation time so we can shop some more..

YOU ARE A BAD INFLUENCE MARE!!!!!

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