Get Baking with Sourdough (Storey's Country Wisdom Bulletin PDF

By Sara Pitzer

ISBN-10: 1603424075

ISBN-13: 9781603424073

Considering the fact that 1973, Storey's nation knowledge announcements have provided sensible, hands-on directions designed to assist readers grasp dozens of kingdom residing talents speedy and simply. There are actually greater than a hundred and seventy titles during this sequence, and their outstanding acceptance displays the typical hope of state and town dwellers alike to domesticate own independence in way of life.

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Additional info for Baking with Sourdough (Storey's Country Wisdom Bulletin A-50)

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Then place three medium pots for pillar candles and three mini pots for votive candles. Use a mini pot lined with wax paper for toothpicks for hors d’oeuvres or fruit. Use varying sizes of clay saucers as serving platters for bread, bar-b-que, corn-on-the-cob, potato salad, fruits, and desserts. Line each saucer with wax paper before placing foods. Etiquette hint: Create cards detailing the menu and place the cards at either end of your buffet table. You can also display the recipes and invitation on the table, as well, if you wish.

For a terrific salad presentation, place romaine lettuce leaves on individual salad plates. Fill each leaf with salad and garnish with cooked, chopped bacon and small cubes of mild red and yellow peppers. Serve your favorite wheat bread from a napkinlined basket. Remember to provide bread and butter plates for guests. 19 Curried Couscous 2 3 tablespoons butter cups diced fresh vegetables, such as bell peppers, broccoli florets, cauliflower florets, julienned carrots, and red onion 1¹⁄₂ teaspoons curry powder ¹⁄₈ teaspoon cayenne pepper ¹⁄₄ cup dried cranberries 1 cup couscous, uncooked 2 cups cooked turkey or ham, cut into strips 1 can (14 ounce) vegetable broth Melt the butter in a large saucepan over medium heat.

For the table setting, use a white paper or linen tablecloth. Place the napkins to the left of the utensils. When serving this melon delight, place the salad in clear, Mexican glass or acrylic compote dishes. You can also serve the salad in “bowls” made from half a pineapple or cantaloupe. Place the bowls or compotes on small glass or plastic plates, and garnish each salad with a couple of mint leaves on the side. 45 New Potato Salad ¹⁄₄ 1 1 2 2 2 ¹⁄₈ ¹⁄₃ 1 3 cup red wine vinegar teaspoon salt teaspoon sugar tablespoons fresh chopped parsley tablespoons fresh chopped chives tablespoons fresh thyme leaves teaspoon black coarsely ground pepper cup olive oil or canola oil pound small unpeeled red potatoes, cooked until tender large celery stalks, sliced thinly cilantro and paprika In a large bowl, whisk together the vinegar, salt, sugar, and herbs.

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Baking with Sourdough (Storey's Country Wisdom Bulletin A-50) by Sara Pitzer

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