By John Storey, Martha Storey
Given that 1973, Storey's state knowledge announcements have provided useful, hands-on directions designed to assist readers grasp dozens of nation dwelling talents fast and simply. There are actually greater than one hundred seventy titles during this sequence, and their awesome attractiveness displays the typical wish of kingdom and town dwellers alike to domesticate own independence in way of life.
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Additional info for Cold Storage for Fruits & Vegetables (Storey's Country Wisdom Bulletin A-87)
STARLET SUMMER ROLLS irst came the fried egg roll (heavy and kind of wintry in feel), then we got the spring roll (a thinner, lighter, but still fried version of the egg roll). Now we have the guilt-free, unfried summer roll. Best known in its Vietnamese incarnation, it is usually a refreshing mix of fresh herbs, pork or shrimp, and shredded or julienned raw vegetables wrapped in a silky rice crepe and dipped in a spicy sauce. Here they are at their lightest—a filling of just vegetables and herbs— with two contrasting sauces, one spicy, one sweet.
The buttermilk gives it that deep, sweet aroma that Southerners love in their biscuits. Traditionally the soda bread roll has a cross cut in the top. The explanation may be practical—it allows the inside to bake evenly and quickly—or it may be because, as many believe, the sign of the cross scares away the devil. And since St. Patrick scared the devil away from Ireland, it seems appropriate to serve these tasty rolls on his day. PISTACHIO ICE-CREAM SUNDAE I 2 1⁄ 2 cups all-purpose flour 1 cup quick-cooking oats (preferably McCann’s) 11⁄ 2 teaspoons salt 1 teaspoon baking soda 1⁄ 2 cup golden raisins or 6 tablespoons dried currants 1 teaspoon caraway seeds (optional) 11⁄ 2 cups buttermilk 1.
Slowly pour the egg mixture into the saucepan, whisking constantly until well combined. Place the saucepan over medium heat and cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon, 6 to 8 minutes. The mixture should never boil. 4. Strain the mixture into a bowl and allow it to cool to room temperature. 5. Freeze in an ice-cream maker (in batches if necessary) according to the manufacturer’s instructions. During the last 7 minutes, add the nuts. Transfer the ice cream to a container, cover, and freeze.
Cold Storage for Fruits & Vegetables (Storey's Country Wisdom Bulletin A-87) by John Storey, Martha Storey