|Sharing with Wauneta: The New Year — What will it hold?|
|Written by Wauneta Breeze|
|Thursday, 13 January 2011 15:55|
By Nola Straub
For us in Wauneta it will hold what we make of the circumstances we have. We each manage with our jobs and the means we have. If we do not… soon we are in debt to our gills and doomed. 2011 will be as good as you make it. Positive thoughts always help.
I think so much of all the cooking my mother and many of the ladies of the 1940s and before that did. They bought Wauneta flour and made all their meals from scratch. Most just worked at home making bread and baking biscuits. They raised their chickens, gathered eggs and had garden produce to can.
Today is so much different. We are dependant on expensive ready-made items from the store. They butchered and canned or when electricity came froze their meats. Electricity was great but began to add cost for the preservation of food. Ready made comes at a higher price. I guess the times deem we work at a job rather than at home. But maybe, just maybe if I was as thrifty as my mother I could stay at home, work and enjoy a simpler life. I tried Grands® biscuits this week and thought I could have made these from scratch but did not.
Best planned New Year’s commitments start backsliding so soon. Just best to do and not resolve!
Egg & Bacon Breakfast Bake
1 small pkg. bacon, chopped in small pieces
1/2 c. chopped onion
1/4 c. yellow pepper, chopped
1/4 c. red pepper, chopped
1/4 c. green pepper, chopped
1 c. shredded cheddar cheese
1 can of Grands® biscuits or homemade
Heat oven to 375. Spray 9x13” glass baking dish with cooking spray. In a skillet brown bacon pieces, onions, and peppers. Drain well! In a large bowl, beat eggs. Stir in cheese and veggie/bacon mixture. Arrange biscuits in the bottom of the glass baking dish. Pour bacon mixture over the biscuits’ crust. Bake 25-30 min. or until egg mixture is set and crust is a deep golden brown. Cool 5 min. before serving.
“My Mom would have gotten out Wauneta’s Best and made home-made biscuits and topped them with the egg mixture.” It’s funny how each family has a favorite recipe for biscuits. Why don’t you share some of yours?
Aunt Leatha Bush’s
In memory of Leatha
Leatha was born in a house close to the St. Paul Lutheran Church. The house is gone and I’ve never seen it as I wasn’t born yet. And I think I am as old as dirt. Laugh out loud. = lol
4 c. flour
4 tsp. baking powder
2 c. milk
Mix all together and drop spoonfuls on top of cooking meat in kettle. Makes a lot. Serves 8 or cut the recipe in half for 4 servings.
In Cortez, Colo., the boys had a friend named Jim Bob Wynnes who went to church with us and lived in a large Hogan his folks and some of their Navaho friends had helped them build of pine poles north of town on a small acreage they had purchased in the Pinion Pines. A small corner was on the top level land. The rest of the week Tim, Mary Lou, their two daughters and Jim Bob lived on the reservation in Arizona where Tim was principal and Mary Lou taught at the school at Rock Point. They would drive to town on Friday night or Saturday morning, do their grocery shopping and go to church and return Sunday afternoon or evening to their reservation life.
We went out one Sunday afternoon and the kids were planning to have the boys help them make Indian Fry Bread. Of course we had to take the recipe home as it is good dipped in honey.
Indian Fry Bread
Jim Bob Wynnes
4 c. flour
1 c. powdered milk
2 tsp. salt
2 c. warm water
8 tsp. baking powder
In a large bowl on top of a rug on the floor. Mix and knead in more flour until the dough is pretty stiff. Set the dough bowl on a counter near the stove or warm heat. Let stand for 20 min. Set the timer! Wash your hands. Place the bowl on the table. Pinch off bits of dough, size of golf balls. Roll out very thin on wax paper or press in palms. Make a small hole in the middle of each circle, fry in hot fat in skillet. HUM.
Think how many different bread recipes one could collect.?????
Unleavened Communion Bread was common with our early pioneers. When we went to church in Cortez, the ladies baked the communion bread. When I told them I was from Wauneta, several of the men had been here hunting as Jim and Wanda Novacek had lived there before. We had moved there in 1972 and had moved back to Nebraska. I think they live in Scottsbluff.
Communion Bread is Unleavened Bread to the Jews. Very plain, simple, and uneventful, but easy to make.
1 1/4 c. flour
1/2 c. butter or 2 tbsp. shortening
Water to mix
Pat into pie plate or roll out and cut in small circles, prick with fork. Bake at 375 degrees until browned. Freeze wrapped bread in air tight bag.
Fay Adams, Cortez, Colo. and Helen Whisler
2 c. sifted flour
1 tbsp. sugar
4 tsp. baking powder
1/2 c. shortening
1 beaten egg
2/3 c. milk OR (3/4 c. if you are going to omit kneading** and drop from a spoon onto a cookie sheet.)
Sift dry ingredients, cut in shortening till mixture resembles coarse crumbs. Combine egg and milk; add to flour mix all at once stirring until dough just leaves bowl.
**Kneading. Turn out on lightly floured surface and knead gently with heal of hand about 20 strokes. Roll dough to 3/4 inch thick, dip biscuit cutter into flour. Cut straight down through dough no twisting. (My mother just used a glass. She did not have a cutter.) Then place on ungreased baking sheet 3/4 inch apart. For crusty sides or close for soft sides. Bake 450 degrees (High altitude) hot oven for 10-14 min. Makes about 2 dozen.
Corn Meal Rolls
In memory of Ida Tucker Harry’s Sister
12 c. corn meal
1/4 c. sugar
1/4 c. salad oil or melted shortening
2 eggs, beaten
1 pkg. yeast
1/4 c. warm water
1. Set to soak until thick the yeast in warm water. Add ingredients and let rise and soak 45 min.
Add: 2 c. milk
5 c. flour
1 tsp. salt
2. Let rise until double. Put into pan or make cinnamon rolls and bake 400° for 25 min.
Remember even in 2011, “Nothing says Loven like BREAD from Mom’s oven.”
Share some of your favorite bread recipes. Send to: Sharing with Wauneta, P.O. Box 303, Wauneta, NE 69045.