Ingredients
2 cup whole wheat flour
1/2 cup soy flour
1/2 cup corn meal
1/4 cup brewer's yeast
1/4 cup powdered milk
1 tsp garlic powder
1 tbsp finely chopped fresh parsley
1 package active dry yeast
1/4 cup warm water
1 cup chicken stock
1 beaten egg mixed w/1 tb milk
Directions
Preheat over to 300. Combine flours, corn meal, brewer's yeast,
powdered milk, garlic powder and parsley in large bowl. In small bowl,
dissolve yeast in warm water. Stir well and add chicken stock. Pour
liquid mixture into dry ingredients. Using your hands, combine all
ingreds. completely. Knead several minutes. Sprinkle a board with
additional corn meal and roll dougn out to 1/4" thickness; cut into
dog bone shapes and place on an ungreased cookie sheet. Brush lightly
with egg glaze and bake 45 min. Turn heat off and let biscuits dry
out in oven several hours or overnight.
Servings: 1 serving
Pogo's Light Biscuits For Belly-Draggers Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
We can trace the history of written recipes way back into antiquity, at least as far as the ancient Egyptians, and potentially, even further back. In practice though, sadly, these old recipes were just simple hieroglyphic recipes for preparing meals.
In fact, the oldest recipe found, according to experts in ancient history are some clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Later on, there were a couple of interesting books which date from the fourteenth century : a book titled `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, these two books are not about the spicy food that is familiar to us all today, but rather accounts of the types of food prepared by the chefs of the rich and powerful. Later on in the 1400s, people returning from the crusades brought us many spices and herbs from the East, including spices like coriander, parsley, basil and rosemary. The introduction of these new tastes led to a torrent in cookery books, many of which still exist in private cookery archives. For the next few years, the rich and powerful families of Wesstern Europe competed with each other to serve up the most exotic banquets, and as a result the best chefs and their collection of recipes could command a high salary. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe collections really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, dedicated years of their lives to collating, testing, and recording the recipes that were being prepared for the better households. The introduction of the TV brings us cooking programs and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everybody to search through thousands of recipes like those on this site. |
We hope you enjoy this Pogo's Light Biscuits For Belly Draggers recipe.
