On 29 Oct 2007 at 20:04, Leslie wrote:
> I am looking for a refigerator potao bun recipe that i had years ago.
> i remember some of the ingredients. it called for approx 2 cups of
> the water from boiled potatoes, eggs, yeast, sugar, flour, but i
> can't remember the rest. all recipes that i have looked at everywhere
> all call for actual potatoes or potato flakes. this one i had just
> used the water and when they were done the slight taste of salted
> potatoes was in the flavour. would you be able to help me find a
> recipe like this? i had had it from an old cookbook like better homes
> and gardens or betty crocker from the fifties or there abouts. i
> would appreciate it if you could find it as they are very good and
> easy to make. thank you for your help. hope to hear from you soon
The only recipes that I can find for buns made with potato water are below.
Mix: 2 c. hot potato water 2/3 c. margarine 2/3 c. sugar 1 tsp. salt
Allow mixture to cool to lukewarm. Add: 1 pkg. dry yeast 7 c. flour
Mix into a smooth dough. Put dough into a greased bowl. Cover and
refrigerate. After 1 hour punch down. The dough is now ready to
form into rolls, or it may be kept in refrigerator for up to 5 days,
if it is punched down every 8 hours. Remove only as much dough as
you will use immediately. Shape into any size rolls desired. Cover
and let rise at least 1 hour. May be allowed to rise overnight and
baked in the morning. Bake at 350 degrees for 10 minutes.
Potato Water Buns
1 cake or pkg. yeast
1 c. warm potato water (water from peeled, boiled potatoes)
2 c. lukewarm water
1/2 c. melted lard or shortening
1 tbsp. salt
1/2 c. sugar
7-8 c. sifted flour
Soak yeast in warm potato water 1 hour. Make a sponge by adding
1 cup flour. Mix well.
Cover and let stand overnight. Next morning, add remaining ingredients,
using enough flour to make a soft dough, not as stiff as bread dough.
Let rise 3 times (punch down twice). Shape as desired. Bake at 375
degrees for 20-25 minutes. To make whole wheat buns, substitute the
following for some of the flour: 1 cup bran, 1/2 cup wheat germ, and
2 cups whole wheat flour.
3 Tablespoon(s) Olive Oil
3 Pound(s) Chicken Pieces
1 medium Onion, coarsely chopped
1 Tablespoon(s) All-Purpose Flour
28 Ounce(s) Canned Whole Tomatoes, cutup
1/4 Cup(s) Dry White Wine
1 Teaspoon(s) Dried Oregano, crushed
1 Teaspoon(s) Dried Basil, crushed
1/2 Teaspoon(s) Salt
1 Teaspoon(s) Garlic Powder
1/4 Teaspoon(s) Pepper
In a heavy Dutch oven, heat oil and brown the chicken pieces until golden;
remove and set aside. Add the onion and saute 1 to 2 minutes; drain fat.
Return chicken to the Dutch oven and sprinkle with the flour.
In a medium bowl combine tomatoes, wine, oregano, basil, salt, garlic
powder, and pepper; blend well. Add to the chicken. Bring the chicken
mixture to a boil; reduce heat, cover and simmer 35 to 45 minutes or until
chicken is tender. Transfer chicken to a serving platter. Cook sauce over
medium-high heat until reduced to desired consistency; pour over chicken.
I grew up in and around Detroit,Michigan. My mother got a recipe
from the local TV station in Detroit. It was call "Sonny Elliots Stew".
I think he was the local weatherman at that time, around 1960-70's.
It was very good, kind of sweet because he used wine. My mother has
since passed away and I cannot find her recipe. I now reside in Texas
and do not know how to get this recipe. I wounld appreciate your help.
Thank You very much, Lee.
One of my readers sent this recipe:
While surfing the net I came across your website and noticed that someone
was asking for a recipe for Sonny Elliot Stew (posted October 2007).
Being from the Detroit area myself, I have and use this recipe all the
time. It appeared in a column called Celebrity Cooks in the Detroit News
years ago. Here it is:
1 clove garlic, minced
1/3 c. shortening
3 lbs. stewing beef,cubed
1 large onion, sliced
flour, salt, and pepper (to sprinkle on and coat beef)
1 c. tomato sauce
1/2 c. beef broth
1/2 c. burgundy wine
1/3 c. sugar
1 bay leaf
1/2 t. thyme
1/2 t. oregano
1/2 t. rosemary
1/2 t. sweet basil
1 green pepper, sliced
1/2 lb.mushrooms, sliced
1/2 c. peas
4 potatoes, quartered
6 carrots, cut in short lengths
3 stalks celery, diced
Using a Dutch oven, saute garlic in shortening, add beef and onion,
sprinkle with flour, salt and pepper. Brown meat. Add tomato sauce, beef
broth, burgundy wine, sugar and bay leaf. Sprinkle with herbs. Stir to
blend, cover, and simmer over low heat for two hours. Add fresh
vegetables and cook additional hour. If sauce is too thick, add more
wine. Makes 8-10 servings. Can be frozen for up to 4 months.
Hope this helps!
Janet (who's making a pot of Sonny Stew on this chilly Detroit day.)
Lord Peter Wimsey is a fictional 1920s British detective, also with a taste
for good food, who was created by Dorothy L. Sayers. The cookbook is
"The Lord Peter Wimsey Cookbook" by Elizabeth Bond Ryan and William J. Eakins.
The shepherd's pie recipe below, while not exactly a gourmet dish, is fairly
representative of the recipes in the book, which are a mixture of common
fare and more elegant cuisine such as "Perdix Aux Choux".
Fenchurch Shepherd's Pie
1 pound cooked beef, lamb, or mutton
2 onions, chopped
2 carrots, peeled and chopped
3 tablespoons butter
1 tablespoon cooking oil
1 cup gravy, or 1 tablespoon flour, 1 tablespoon tomato paste, and 1 cup
2 pounds potatoes, boiled and mashed
1 egg yolk, beaten
Dice meat. Cook onions and carrot in 1 tablespoon butter and the oil over
medium heat until they are tender but not brown. Stir in the gravy. If you
do not have gravy, stir the flour into the onions and carrots in the pan
and cook slowly for 7 minutes. Then add the tomato paste and beef bouillon
and stir and cook until gravy thickens. Stir in diced meat. With 1 tablespoon
of the butter, grease well a 2-quart shallow ovenproof dish. Spread half of
the mashed potatoes in the bottom of the dish. Spoon the meat and gravy over
the potatoes and top with a layer of the remaining potatoes. Paint the top
of the potatoes with egg yolk. Dot with remaining butter. Bake uncovered in
a 350°F. oven for 30 minutes. The potatoes should be golden brown on top
when the dish is done.
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