American Pretzel Jell-o, really good and easy to make.
From Kathy 05/2006
Take 2-3 cups of pretzels and crush them in a bowl- Add 1/2 a stick of melted butter and 3 tablespoons of sugar. Mix well and then press this into a baking dish- Bake at 400 degrees F for 8 mins and then take out too cool.
Meanwhile, boil 2 cups of water and then add this to a large bowl with strawberry Jell-o Mix (stir until the Jell-o is dissolved). Add a bag of whole, fresh frozen strawberries and stir a few times. Then place this into the refrigerator while you complete the next steps. Take an 8oz package of cream cheese and add 1 cup of sugar (I used less and it worked fine) mix this until it is softened. Then add 8oz of cool whip, whipped topping and mix together until it is smooth. Spread this mixture over the cooled pretzels, covering them completely. Then take the Jell-o and strawberries out of the frige (they should be slightly gelled but not completely) and pour this over the other two layers. Cover and refrigerate for a few hours before serving.I promise you will love it :)
Latvian "piragi", very popular food for Summer or Winter Solstice.
From Laura 05/2006
The making of Piragi can be separated into four distinct steps.
Step 1: Preparation of Dough
Milk, flour, yeast and other ingredients (for varying tastes) are mixed together in a bowl. The mixture is then kneaded to a proper consistency - determined by the individual preparer - and then set to rise until the volume has doubled (approx. 90 mins.). While the dough is rising, the Filling is prepared
Step 2: Preparation of Filling
Bacon, ham, and onions (for the meat-variety of Piragi) are chopped into little bits and then lightly baked on a pan. The now mixed-together ingredients are then strained - to remove any fat that might have seeped during the baking - and then deposited into a bowl along with caraway seeds and any additional ingredients one would desire. These ingredients are then mixed together and the Filling is prepared.
Step 3: Forming Piragi
A chunk of dough is taken out of the bowl and then flattened. A bit of dough is pulled toward the preparer from the chunk. A tablespoon of filling is placed in lower of the bit of dough. A glass with a diameter of approx. 3 in. is used to cut out a circle of dough. The circle of dough is then folded over, and formed into the Piragi shape.
Step 4: Baking Piragi
Uncooked, formed Piragi are placed on a baking pan, glazed with a mixture of beaten egg and water, and then baked for 10-15 minutes. NOTE: Almost all of the steps mentioned above can be varied upon by the individual preparer according to his/her tastes. The preparation of Piragi is in itself a piece of folklore to be studied. Small groups often times come together to make the Piragi in a collective - each person being assigned a different task. It is in the most labor intensive part the process - the forming of Piragi - that a social event often takes place. Children form Piragi alongside their parents, members of communities and many others gather together for this event with everyone having a relatively equal status in the preparation sequence. The part of the task that is reserved for the most experienced, though, is the making of the dough and filling - this task requires that the preparer have the necessary "taste" for how the Filling and dough "should be." Overall, the making of Piragi serves to stimulate community solidarity while reminding participants of their heritage.
German Dark Rye Bread, some “real” bread!From Berit 06/2006
3 cups sifted all-purpose flour
2 envelopes active dry yeast
1/4 cup cocoa powder
1 tablespoon caraway seed
2 cups water
1/3 cup molasses
2 tablespoons butter or margarine
1 tablespoon granulated sugar
1 tablespoon salt
3 to 3 1/2 cups flour
In large mixer bowl, combine all-purpose flour, yeast, cocoa and caraway seed until well blended.
In a saucepan, combine water, molasses, butter, sugar and salt. Heat until just warm, stirring occasionally. Add to dry mixture. Beat at low speed with electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in enough rye flour to make a soft dough. Turn onto floured surface. Knead until smooth, about 5 minutes. Cover. Let sit 20 minutes.
Punch down and divide dough in half. Shape each half into a round loaf. Place in greased 8-inch pie plates. Brush surface of loaves with a little cooking oil. Slash tops of loaves with sharp knife. Let rise until double, 45 to 60 minutes.
Bake in a 400 degree F oven for 25 to 30 minutes. Remove from pans to wire racks to cool.
Makes 2 loaves.
Insanely Easy Vegetarian Chili
From Robin 05/2006
1 tablespoon vegetable oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can peeled tomatoes with liquid, chopped
2 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn, undrained
© cup apple cider vinegar
2 tablespoon chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon salt
1 teaspoon black pepper
Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in peppers and chili powder. Cook until vegetables are tender, about 6 minutes.
Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, basil, salt, pepper, and vinegar. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.