KLINGON STEAMED BREAD
1 cup white cornmeal
1 cup whole wheat flour
1/2 cup all-bran cereal
1 tsp cinnamon
1/2 tsp ginger
3/4 tsp salt
1 1/2 tsp baking soda
1/2 cup walnuts, chopped
1/2 cup dates, chopped
2/3 cup powdered skim milk
1 1/2 cup buttermilk
1/2 cup honey
1/2 orange, unpeeled
1 cup rhubarb, chopped
1 margarine, to grease cans
2 37 oz empty cans
Directions
Mix together in a bowl all the dry ingredients including dates and
walnuts (leave out only the buttermilk, honey, orange half and
rhubarb). Put the buttermilk and the honey in the blender. Wash an
orange, cut off any price or brand marks and cut it in half. Cut the
orange half into chunks and add it to the blender, being sure that
you have removed all the seeds. Run the blender until the orange
chunks are chopped into little bits. Now add the buttermilk mixture,
along with the rhubarb chunks, to the dry ingredients and mix well.
Pour immediately into greased cans, filling each can no more than
two-thirds full. Cover the filled cans with aluminum foil, and secure
the foil with a rubber bands. Place them in a large pot, on some kind
of a rack so they are not touching the bottom of the pot. Pour in hot
water until the bottom 2 inches of the cans are covered. Bring to a
boil and keep the water boiling gently for about 1 1/2 hours.
The pot should be covered and there should be a little steam
escaping at all times. Check the pot occasionally to make sure that
there is enough water left.
At the end of 1 1/2 hours, check with a skewer, right through the
foil. If it does not come out clean, cook for another half hour and
recheck. When the loaves are done, take the "hot" cans out of the
pot. When you are ready to serve, uncover a mold, shake the loaf out
onto a breadboard and slice it. Serve warm with butter or cream
cheese.
Servings: 2 servings
Aaktay Recipe brought to you by Recipe Ideas
Categories: Appetizer; Beverage; Fruit; Nut; Vegetable
The History of Recipes
We can trace the history of `recipes` back into ancient history, at least as far back into history as the Egyptians, and possibly even further than that. In practice though, these, early recipes were just simple hieroglyphic recipes for food preparation.
Later on, we have a couple of interesting books from the 14th Century - a book titled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, these are not about the indian curry that is popular today, but rather accounts of the types of food eaten by the nobility of those days. Later on in the 1400s, knights returning from the crusades brought back many foods, spices and herbs from the holy land, such as coriander, parsley, and basil. The introduction of these new tastes prompted an increase in recipe books, many of which still exist in private libraries. The introduction of the TV brings us TV cookery programs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Aaktay recipe.
